2 cups of sugar 4 tablespoons cocoa 1 stick butter 1/2 cup milk 3 cup quick cooking oats 1/2 cup peanut butter 1 teaspoon vanilla Boil sugar, cocoa, butter and milk for 2 minutes. Take off burner and add oats, peanut butter and vanilla. Mix well. Work fast. Drop by spoonfuls on waxed paper. Recipe courtesy of Laura’s maternal grandmother, Nana.
1 quart ziploc bags 1 gallon ziploc bags 8 ounces of heavy cream 3/4 cup of milk 1/2 cup of sugar 1/2 teaspooon of vanilla extract 1 - 1 pound bag of ice 1 - 1 pound bag of rock salt newspaper freezer tape Pour milk, cream, vanilla and sugar into 1 quart ziplock bag and double bag. Place bag in 1 gallon ziplock bag and double bag. Surround quart bag with ice and rock salt....
Preheat oven to 350° F. Sift together: 2 cups sugar 2 cups flour 2 teaspoons baking soda 1 teaspoon salt 3 teaspoons cinnamon Add, mixing in mixer in order given: 1 1/2 cup Wesson or canola oil 4 eggs (beating after each is added) 3 cups grated carrots 1 cup chopped pecans (I often leave these out) Bake in two 9" layers for 35 minutes at 350° F. (Grease pans.) Or bake in...
2 cups of flour 2 cups of sugar 2 sticks of margarine 1 cup of water 2 heaping tablespoons of cocoa Sift flour and sugar together in large mixing bowl. Mix cocoa and margarine with water and bring to a rapid boil. Pour over dry ingredients. Mix well. Add: 2 eggs ½ cup of buttermilk 1 teaspoon of baking soda 1 teaspoon of vanilla Bake in 375° F oven in (15 ½ x 10) (12 x 14) large pan for twenty minutes....
¾ cup of butter, softened 3 tablespoons of brown sugar 2 ½ cups of crushed pretzels 1 (6 oz.) package of strawberry flavored gelatin 2 cups of boiling water 3 cups of strawberries, chilled 1 (8 oz.) package of cream cheese 1 cup of white sugar 1 (8 oz.) container of frozen whipped cream Preheat oven to 350° F. Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9 x 13 inch baking pan....