Greatest Recipes

1/2 lb Raisins

1 1/2 c Brown sugar

1 c Shortening; scant

3 ea Eggs

1 c Walnuts; english

1 ts Baking powder

1 ts Baking soda

1 ts Vanilla

1 ts Cinnamon

3 tb Raisin juice

3 c Flour

1/2 ts Salt

Cook and cool raisins. Mix and drop by spoonful on baking sheet. Bake in moderately hot oven for 15 minutes. Source: Mrs. Flora Hall, Knox County, OH

1 c Butter Or Margarine

1 1/2 c Creamy Peanut Butter

1 c Granulated Sugar

1 1/2 c Brown Sugar; Packed

2 lg Eggs

2 ts Vanilla Extract

1 ts Salt

1 ts Baking Soda

2 c Unbleached All-Purpose Flour

Cream the butter and peanut butter. Beat in the sugars, blending well. Add the eggs, vanilla, salt, baking soda and flour and mix well. Drop by spoonfuls onto a greased cookie sheet. Bake in a preheated 350 Degree oven for 10 to 12 minutes Yield: About 5 dozen cookies

1 c Brown sugar

1 c Lard

1 ts Baking soda; heaping

8 ea Eggs; well beaten

5 c Flour

Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven. Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford County, OH

1/4 c Margarine, softened

1/2 c Granulated sugar

1/4 ts Vanilla

1 c Graham flour (or whole wheat

1/2 c All-purpose flour

1/4 ts Baking powder

1/4 ts Baking soda

1/4 ts Salt

1/4 c Skim milk

Cream margarine, sugar and vanilla. Add dry ingredients. Beat on low or stir with spoon until crumbly. Add milk. Mix in. Roll paper thin on lightly floured surface. Use a ruler for even cutting. Cut into 2 1/2 inch squares. Arrange on ungreased baking sheets. No need to leave room for expansion. Prick evenly with fork. Bake in 350F oven for about 10 to 12 minutes until lightly browned. Remove from baking sheet while hot. Makes 3 dozen (1/2 original recipe) 1 wafer contains 42 calories trace Cholesterol, 44 mg Sodium, 1 g Fat

Source: Company’s Coming Light Recipes by Jean Pare 1993 Shared but not tested by Elizabeth Rodier Aug 93

1/4 c Unsalted butter, softened

1/2 c Dark brown sugar, firmly p

1 t Baking soda

1 t Salt

1/2 t Cinnamon

1/2 t Ground ginger

1/2 t Ground cloves

1/2 t Allspice

3/4 c Dark molasses

1/3 c Water

3 1/4 c Sifted flour

Raisins Directions: In a large mixing bowl, cream together butter and sugar. Beat in the baking soda, salt, cinnamon, ginger, cloves, and allspice. Mix well. Stir in the molasses, then add the water. Gradually work the flour into the batter, 1 cup at a time.

Knead the mixture into a smooth dough. If the dough is sticky, add more flour, a little at a time, until it is easier to work. Divide the dough into two equal parts. Wrap each half in waxed paper and refrigerate over- night. Do not freeze. The next day, preheat the oven to 350. Lightly grease two large baking sheet with butter or vegetable shortening. On a floured work survace, roll out the dough to a thickness of 1/4 inch. Cut out the cookies using a 3-inch-tall gingerbread man cookie cutter. Place the cookies 1 inch apart on the baking sheets. Create the eyes and buttons with the raisins. Bake for 10 to 12 minutes, or until the cookies have browned around the edges. Remove from the oven. After the cookies have cooled for 2 to 3 minutes, but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely.

1 c Sugar

2/3 c Butter; or shortening

2 Eggs

3/4 c Banana; mashed

1/2 ts Vanilla

1/2 ts Lemon juice

1 1/2 c Rolled oats

2 c Flour

3/4 ts Soda

1 ts Baking powder

1 ts Salt

1/2 c Nuts; your choice/ chopped

Sift flour, soda, baking powder and salt together. cream together sugar and shortening. Beat in well beaten eggs.stir in the vanilla, lemon juice, and banana. Add rolled oats and nuts to flour mixture, alternately with banana mixture, mixing well after each addition. Stir in nuts. Drop by teaspoon onto greased baking sheet and bake in preheated 350 degree oven 15 to 18 minutes, or until golden. Barb