CHERRY COBBLER BARS
From Regina Knicely of Gladys
INGREDIENTS:
1 cup butter
1 1⁄2 cups granulated sugar
3 eggs
1 t vanilla
2 cups flour
1 can cherry pie filling
Glaze:
1 cup powdered sugar
2 T milk
1⁄8 t lemon juice
DIRECTIONS: Cream together first five ingredients and
spread half in the bottom of a greased 9x13-inch pan. Spread pie filling
on first layer. Spoon rest of dough mixture on top. Bake at 350° for
50-55 min. Drizzle with glaze. Any fruit filling works great!
FAVORITE CHOCOLATE CHIP COOKIES
From Verna Good of Long Island
INGREDIENTS:
1 2⁄3 cups shortening
1⁄3 cup peanut butter (chunky)
1 1⁄2 cups granulated sugar
1 1⁄2 cups brown sugar
4 eggs
2 t vanilla
2 t hot water
3 cups Gold Medal flour
2 t baking soda
1 t salt
2 cups chocolate chips
4 cups rolled oats
DIRECTIONS: Cream shortening, peanut butter and
sugars; add eggs one at a time, vanilla, and hot water. Add dry
ingredients, mix. Add the chocolate chips and rolled oats. Bake at 350°
for 10 minutes or until lightly browned.
BACHELOR’S BUTTONS
Shirley Meinhard Blackwell of Cumberland
INGREDIENTS:
1 cup butter
1 cup light brown sugar
1 egg
1⁄8 t salt
2 cups flour
1 t baking soda
1 cup chopped black walnuts
1 cup coconut
DIRECTIONS: Mix as listed. Roll into 1-inch balls.
Press centers with fingers onto baking sheet. Bake at 400° for 10
minutes. Makes about 5 dozen.
PUMPKIN BARS WITH CREAM CHEESE ICING
From Rebecca Lipscomb of Keezletown
INGREDIENTS:
2 cups flour
2 t cinnamon
1 t baking powder
2 t salt
1 t baking soda
1 cup Libby’s pure pumpkin
2 cups granulated sugar
4 eggs (beaten)
1 cup oil
Icing:
4 oz. cream cheese, softened
2 T butter
1 3⁄4 cups powdered sugar
1 t vanilla extract
1 t milk
DIRECTIONS: Combine flour, cinnamon, baking powder,
salt and baking soda in medium bowl. Mix pumpkin, granulated sugar,
eggs, and oil. Add flour mixture and mix well. Pour onto cookie sheet.
Bake 350° for 20-25 minutes. Blend icing ingredients and spread on
pumpkin bars. Let cool, cut, and serve.
BUTTERSCOTCH COCONUT PECAN PIE
From Norma Kessler of Leesburg
INGREDIENTS:
2 T brown sugar
2 T granulated sugar
3 T softened unsalted butter
1⁄4 t salt
2 eggs, slightly beaten
12-oz. jar butterscotch ice cream topping
1 t vanilla extract
1⁄2 cup shredded coconut
1⁄2 cup chopped pecan halves
1 unbaked 9-inch pie shell
DIRECTIONS: In a medium bowl, combine all ingredients
in listed order, stirring after each. Pour batter into pie shell. Bake
at 350° for 40-45 minutes. Serve at room temperature.
APPLE DUMPLINGS
Anne Painter of Stanley
INGREDIENTS:
2 whole Granny Smith apples
2 (8-oz.) cans crescent rolls
2 sticks butter
1 1⁄2 cups sugar
1 t vanilla
12-oz. can Mountain Dew soft drink
Cinnamon to taste
DIRECTIONS: Peel and core apples. Cut each apple into
8 slices. Roll each apple slice in crescent roll. Place in a 9x13-inch
buttered dish. Melt butter, then add sugar and barely stir. Add vanilla,
stir and pour entire mixture over apples. Pour Mountain Dew around the
edges of the dish. Sprinkle with cinnamon and bake at 350° for 40
minutes. Serve with ice cream and spoon some of the sweet sauces from
the pan over the top.
KAHLUA DIP
Carole Umbel of Ruther Glen
INGREDIENTS:
8-oz. cream cheese, softened
1⁄4 cup Kahlua
2 T evaporated milk
2 T sugar
DIRECTIONS: Combine all ingredients and mix until
smooth. Serve with fresh fruit (e.g., strawberries, apples, pears) or
graham crackers. Recipe can be doubled.
