#3691 - Coconut Walnut Bars

(by Shirley McNevich)

2/3 cup white sugar
1/2 cup butter flavored Crisco
1/4 cup Hershey's cocoa
1 egg
1 TBSP water
1 1/4 cups flour + 3 TBSP flour
1/4 tsp. salt
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
2 tsp. vanilla
3/4 cup Nestle's semi-sweet chocolate chips
2/3 cup chopped walnuts
1/2 cup Baker's angelflake coconut

In a mixer add white sugar and butter flavored Crisco--beat. Add cocoa, egg and water--beat. Add salt and 1 1/4 cups flour--beat. Press the batter into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 10 minutes. In a bowl add Eagle milk, 3 TBSP flour and vanilla--stir to mix. Add chocolate chips, chopped nuts and coconut--stir. Spread the mixture over the top of the hot crust. Bake at 350 degrees 20 minutes. Cool completely. Cut into bars or squares.

#3345 - Holiday Amish Sugar Cakes

(by Shirley McNevich)

Note: these are large, puffy cookies and are not too sweet, so be generous when sprinkling the colored sugar.

1 cup butter flavored Crisco
2 cups white sugar
3 eggs
2 tsp. vanilla
3 1/2 cups flour
1 TBSP baking powder
1 tsp. baking soda
1 tsp. cream of tartar
a pinch of salt
1 cup buttermilk
red and green colored sugar for sprinkling

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking soda, cream of tartar and salt--beat. Add buttermilk--beat. Slowly add flour--beat. Drop batter by heaping tablespoonfuls on to greased cookie sheets (3" apart). Sprinkle colored sugar over the tops of the cookies. Bake at 350 degrees for 10-12 minutes or until browned around the edges.

#1518 - Peanut Butter Oatmeal Cookies

(by Shirley McNevich)

3/4 cup butter flavored Crisco shortening
1 cup Jif peanut butter
1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup water
1 egg
2 tsp. vanilla
1 1/2 cups flour
1/2 tsp. baking soda
3 cups Quaker quick oats
white sugar for dipping

In a mixer add Crisco, peanut butter and brown sugar--beat. Add water, egg and vanilla--beat. Add baking soda, oats--beat. Slowly add flour--beat. Refrigerate dough (covered) for 3 hours. Shape the cold dough into penny sized balls and place them on greased cookie sheets. Put some white sugar in a bowl. Dip a fork in the white sugar and make a crisscross pattern on each cookie to flatten them Keep re-dipping the fork in the white sugar after each cookie. Bake at 350 degrees for 9-11 minutes or until browned. Cool cookies sightly before removing rom cookie sheets.

#986 - Fluffy Vanilla Frosting

(by Shirley McNevich)

2 1/2 cups Domino's powdered sugar (sifted)
1/2 cup milk
1/2 tsp. almond extract
1 tsp. vanilla
1/3 cup Crisco butter flavored shortening

In a mixer add powdered sugar and milk--beat. Add butter flavored Crisco--beat. Add almond extract and vanilla--beat until mixed, then beat on high for a few minutes until fluffy. If too thick, add a little more milk. If too runny, add a little more powdered sugar. Make sure you scrape down the sides of the bowl and beat again to make sure it's mixed well. Use a few drops of food coloring if you need a certain color for your cakes or cupcakes, then beat again.

#799 - Cherry Cheesecake Bars

(by Shirley McNevich)

Crust: 1 cup walnuts, 1 1/4 cups flour, 1/2 cup packed Domino's dark brown sugar, 1/2 cup butter flavored Crisco, 1/2 cup Baker's angelflake coconut

Filling: 2 - 8oz. Philadelphia cream cheese (softened), 2/3 cup white sugar, 2 eggs, 2 tsp. vanilla, 1 - 21oz. can cherry pie filling

Grease a 9 x 13 cake pan--set aside. Chop 1/2 cup of the walnuts coarsely--set aside. Chop the other 1/2 cup walnuts finely--set aside. In a bowl add flour, brown sugar, Crisco--mix with your hands to form crumbs. Add the finely chopped walnuts and the coconut to the crumbs--mix well. Remove 1/2 cup of this mixture and set aside. Press the rest of the mixture into the bottom of the cake pan. Bake the crust at 350 degrees for 15 minutes. In a mixer add cream cheese, white sugar, eggs, vanilla--beat until smooth. Spread the cream cheese mixture over the crust as soon as you bring the crust out of the oven. Place the cake pan in the oven and bake at 350 degrees for 15 minutes. Remove from oven and pour cherry pie filling over the top (while it's still hot). In a bowl add the reserved crumb mixture and the coarsely chopped walnuts--sprinkle this mixture evenly on top of the cherries. Return to oven and bake at 350 degrees for 15 minutes. Cool completely, then refrigerate overnight. Cut into bars.