Bring to a boil:

1 cup sugar
1 cup white karo syrup

Remove from heat and add:

1 tsp vanilla
1 1/2 cups peanut butter

Add:

5 cups dry cereal (we like cornflakes)

Drop by spoonful onto waxed paper

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This is a family traditional holiday cookie. I usually have to hide the dough while it is chilling. Time and time again I’ve gone to bake the cookies and the dough is half gone from two-legged Christmas mice, with the last name of Sibbett, stealing it before it is baked!

Cream together:
2 cups brown sugar
1 cup shortening

Add:
1 well-beaten egg

Sift together:
3 ½ cups freshly-ground whole wehat flour
1 tsp baking soda
1 tsp cream of tarter

Add dry ingredients to creamed sugar and shortening, then add:

1 cup chopped nuts
1 cup chopped dates
1 tsp vanilla
few drops either maple or almost flavoring

Mix thoroughly. This makes a thick batter, and I usually mix it with my hands towards the end. Form into 6-7 inch rolls. Wrap in plastic wrap or waxed paper and chill overnight.

Slice thin and place on well-oiled baking sheet. Bake in hot (410˚) oven for 10 minutes or until delicate brown. Do not over bake. Makes 100 servings.

Because I use whole wheat flour, I add a little more milk. Dough should not stick to hands, and should be easily handled. Add a little flour or milk until makes good rolls.

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Crust

2 cups freshly-ground whole wheat flour
2/3 cup shortening
1/3 cup water

Makes enough dough for two crusts; roll out and put into two pie pans.

Pie Filling:

2 cups pumpkin
¾ tsp salt (I omit)
1 2/3 cups canned milk (1 can)
2 beaten eggs
3//4 cup sugar
1 T butter (I omit this too)
1 ¼ tsp cinnamon
1/4 tsp ginger
¼ tsp nutmeg
1/8 tsp cloves

Pour into two pie crusts. Bake 45 minutes at 425˚.

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21/4 cups unsifted all-p0urpose flower
1 tsp baking soda
1 cup butter or margarine, softened
¼ cup sugar
¾ cup firmly packed brown sugar
1 tsp vanilla
1 (4 serving size) chocolate or vanilla instant pudding
2 eggs*
12 oz chocolate chips
1 cup nuts, chopped

Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. Batter will be stiff.

Drop by rounded measuring teaspoonfuls onto ungreased baking sheets, about 2” apart. Bake at 375˚ for 8-10 minutes.*

Makes about 7 dozen. *In high altitudes, use large eggs and bake 9-11 minutes.

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½ cup butter or margarine, melted
1 cup sugar
1 tsp vanilla
2 eggs
½ cup flower
1/3 cup cocoa
¼ tsp baking powder
¼ tsp salt

Preheat oven to 350 degrees. Grease bottom only of 9” springform pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; using spoon, beat well. Stir together blower, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Spread batter into prepared pan.

Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.

Prepare cream layer and spread over top of cake:

Cream Layer: In small mixer bowl, beat one 8-ounce package softened cream cheese and 1 cup powdered sugar until well blended. Gradually fold in 1 cup frozen whipped topping, thawed, until well blended.

Spread one cup cherry pie filling over Cream Layer. Put in fridge for several hours.

With knife, loosen dessert from side of pan; remove side of pan. Cut into wedges; garnish with remaining pie filling.

Cover and refrigerate leftover dessert. Makes 10-12 servings.

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Melt 14 oz bag of caramels plus 1/3 cup evaporated milk.  Be careful not to scorch.  Set aside.

Mix together 1 German Chocolate cake mix, 3/4 cup butter, 1/3 cup milk and 1 cup chopped pecans.  Mix well and put 1/2 of the batter into a 9×13″ pan.  Bake at 350 degrees for 6 minutes.  Remove from oven and sprinkle 12 oz. bag chocolate chips over cake dough and top with melted caramels.  Crumble rest of dough on top.

Bake at 350 degrees for an additional 25 minutes.

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