#3792 - Frosted Maple Cookies

(by Shirley McNevich)

3 cups flour
2 tsp. baking soda
2 cups Domino's dark brown sugar (packed)
1 cup Crisco shortening
1/2 cup softened butter
2 eggs
1 tsp. McCormick maple flavoring
1 tsp. vanilla
a pinch of salt
2 cups Nestle's white chocolate chips
1/2 cup chopped pecans
pecan halves
Frosting: 4 cups Domino's powdered sugar; 4-6 TBSP milk; 1/4 cup softened butter; 1 tsp. maple flavoring

In a bowl add flour, baking soda and salt--stir to mix. In a mixer add brown sugar and Crisco--beat. Add 1/2 cup softened butter--beat. Add eggs--beat. Add 1 tsp. maple flavoring and the vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chopped pecans and white chocolate chips--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 8-12 minutes. Cool for 2 minutes, then place on paper towels to cool completely. Frosting: in a mixer add powdered sugar, 1/4 cup softened butter and 1 tsp. maple flavoring--beat. Keep mixer beating and add 1 TBSP milk at a time until frosting is spreading consistency. Once you have the right consistency, beat on high speed until thick and creamy. Frost the cookies, then press one pecan half (flat side down) into the middle of the frosting on each cookie.

#3719 - Cream Cake

(by Shirley McNevich)

(this recipe is for Dec. 28th)

1 cup buttermilk
1 tsp. baking soda
1 cup softened butter
1/2 cup Crisco shortening
2 cups white sugar
5 eggs
1 tsp. vanilla
2 cups Baker's angelflake coconut
1 tsp. baking powder
2 cups flour
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
4 cups Domino's powdered sugar
2 TBSP cream
1/2 cup chopped walnuts

In a bowl add 1/2 cup butter, Crisco and white sugar--beat. In a small bowl add buttermilk and baking soda--stir to dissolve. Add buttermilk mixture, 1 tsp. vanilla, 1 cup of the coconut, baking powder and flour to the batter--beat. Pour batter evenly into 3 - 9" round cake pans. Bake at 350 degrees 30-40 minutes--test with a toothpick for doneness. Cool cakes, then remove one and place it on a cake plate. Frosting: in a mixer add cream cheese and 1/2 cup butter--beat. Add 1 tsp. vanilla and the powdered sugar--beat well. Add cream--beat well. Frost the first cake, place second cake on top, frost the second cake, place third cake on top and frost the rest of the cake. Sprinkle the chopped walnuts and remaining coconut over the top and sides of the cake (using more coconut and nuts as necessary).

#3710 - Ricotta Pie

(by Shirley McNevich)

(this recipe is for Dec. 19th)

16 eggs
3 cups white sugar
3 tsp. vanilla
3 lbs. ricotta cheese
1/4 cup Nestle's semi-sweet chocolate chips (optional)
4 cups flour
5 tsp. baking powder
1/2 cup + 1 TBSP Crisco shortening (cold)
1 TBSP milk

Batter: In a mixer add 12 eggs, 2 cups of white sugar and 2 tsp. vanilla--beat. Remove bowl from mixer--add all of the ricotta cheese and the chocolate chips--stir well, then set aside. Crust: in a bowl add the flour, baking powder and 1 cup white sugar--stir to mix. Add 1/2 cup + 1 TBSP cold Crisco shortening--mix with a pastry blender to make crumbs. Add four beaten eggs and 1 tsp. vanilla--mix with your hands to form the dough. Cut the dough into four equal balls, wrap each in Saran wrap, then refrigerate them for 1 hour. Grease TWO deep dish pie plates. Roll out two of the doughs and place them in the greased pie plates. Flute the edges of the doughs. Roll out the other two doughs, cut them into 1/2" strips. Divide the batter evenly into the two pie crusts. Arrange the cut dough strips evenly over the top of each pie. Use a pastry brush to brush the milk over the dough strips. Cover the dough edges with foil. Bake at 325 degrees for 20 minutes, then remove the foil and turn each pie halfway around. Continue baking another 30 minutes or until inserted knife comes out clean and crusts are golden brown. Cool completely, then refrigerate until cold.

#3338 - Sweet Chocolate Cake

(by Aunt Eileeen [Knouse] Carter)

1 cup white sugar
1 cup Domino's dark brown sugar
1/2 cup Crisco shortening
1 cup buttermilk
2 eggs
1 square of Baker's German Sweet Chocolate--dissolved in 1/2 cup boiling water
1 tsp. baking soda
2 tsp. vanilla
2 1/2 cups CAKE flour
1/2 tsp. salt

Sift the flour into a bowl, then sift the same flour THREE more times. In a mixer add white sugar, brown sugar and Crisco--beat. Add eggs--beat. Add buttermilk--beat. Add baking soda, vanilla and salt--beat. Add boiling water/chocolate mixture--beat. Slowly add sifted cake flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3140 - Apple Loaf

(by Shirley McNevich)

1/2 cup Crisco shortening
2/3 cup Domino's dark brown sugar (packed)
2 eggs
1 cup applesauce
2 cups sifted cake flour (measure before sifting)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 cup chopped nuts (optional)

In a mixer add Crisco and brown sugar--beat. Add eggs--beat. Add applesauce--beat. Add baking powder, baking soda, salt and vanilla--beat. Add cake flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. Pour batter into a 10" bread loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool for 15 minutes, then remove from loaf pan and cool completely.

#3133 - Caramel Fudge Frosting

(by Aunt Eileen [Knouse] Carter)

2 cups Domino's powdered sugar
1/2 cup Domino's dark brown sugar (packed)
4 TBSP Crisco shortening
1/4 tsp. salt
2 to 4 TBSP hot milk OR 2 to 4 TBSP hot Carnation evaporated milk (NOT condensed)

In a mixer add Crisco and brown sugar--beat. Add salt--beat. Slowly add powdered sugar--beat. Add 1 TBSP hot milk at a time and beat--keep adding 1 TBSP more hot milk until frosting is spreading consistency. Once it's spreadable, beat on high speed until creamy.

#3122 - Baked Chili and Biscuits

(by Becky Lynn Mohr - friend)

2 lbs. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
16oz. tomato sauce
4 tsp. chili powder
1 tsp. garlic powder
2 cups flour
1 TBSP baking powder
1 tsp. salt
6 TBSP Crisco shortening
2/3 cup milk
1 bag shredded cheese (any flavor)

In a Dutch oven add ground chuck, chopped onions, pepper and 1 tsp. salt--cook/stir over medium heat until meat is browned. Drain off any fat. Add tomato sauce, chili powder and garlic powder--stir. Reduce heat to low and simmer while you make the biscuits. Biscuits: into a bowl sift the flour, baking powder and 1 tsp. salt. Add the Crisco--mix with your hands or a pastry blender. Add milk--mix to form the dough. Divide the dough in half. Roll the first half of the dough to the size of a 9 x 13 cake pan. Grease a 9 x 13 aluminum cake pan and insert the first dough on the bottom of the cake pan. Spread all of the meat mixture over the dough. Spread shredded cheese over the meat mixture. Roll the second dough to the same size as the first dough and place it over the top of the cheese. Bake at 375 degrees for 25-35 minutes or until golden brown.

#3063 - Easy Chocolate Bars

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1/2 cup Crisco shortening
1 egg
1 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 1/2 cups Nestle's semi-sweet chocolate bits
Frosting: 1/2 stick butter (melted); milk as needed; 1 tsp. vanilla; 8oz. Domino's powdered sugar

In a mixer add brown sugar and Crisco--beat. Add egg and vanilla--beat. Add baking soda and salt--beat. Add buttermilk--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips--stir. Press the batter into a greased and floured 15 x 10 jelly roll pan. Bake at 350 degrees for 20 minutes. Cool completely. Frosting: in a bowl add melted butter, vanilla and powdered sugar--mix until smooth. If too thick add 1 TBSP milk and a time and stir again. Frost the top of the cooled mixture. Cut into bars or squares.

#3047 - Ultimate Chocolate Chip Cookies

(by Shirley McNevich)

3/4 cup Crisco shortening
1 1/4 cups Domino's dark brown sugar (packed)
2 TBSP milk
1 TBSP vanilla
1 egg
1 cup chopped pecans
1 3/4 cups flour
1 tsp. salt
3/4 tsp. baking soda
1 cup Nestle's semi-sweet chocolate bits
1 cup Reese's peanut butter chips

In a mixer add Crisco and brown sugar--beat. Add milk and vanilla--beat. Add egg--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped pecans, chocolate bits and peanut butter chips--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

#2959 - Fresh Orange Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Crisco shortening
3 eggs
2 1/4 cups flour
2 tsp. baking powder
1/2 cup fresh squeezed orange juice
1/2 cup water
3 TBSP orange zest (grated orange peel)
1 tsp. salt

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add baking powder, salt, orange juice, water and orange zest--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2780 - Hot Milk Banana Cake

(by Shirley McNevich)

1/2 cup Crisco shortening
1 1/2 cups white sugar
2 eggs
2 cups flour
1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas
1/4 cup buttermilk
1 tsp. vanilla
Frosting: 1 egg white; 1 cup white sugar; 1/2 cup Crisco shortening; 1 stick softened Parkay margarine; 1 tsp. vanilla; 3/4 cup hot milk (not quite boiling)

In a mixer add 1/2 cup Crisco and 1 1/2 cups white sugar--beat. Add 2 eggs--beat. Add baking powder, baking soda and salt--beat. Add mashed bananas, buttermilk, and vanilla--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add 1 egg white--beat until stiff. Add 1 cup white sugar--beat. Add 1/2 cup Crisco, vanilla and Parkay--beat. Turn mixer to very low speed and slowly add hot milk--beat until mixed, then beat on high speed until smooth and spreadable. Frost the cake.

#2774 - Brown Sugar Layer Cake

(by Shirley McNevich)

1st layer batter: 1/2 cup Crisco shortening; 1 cup white sugar; 2 eggs; 1 tsp. vanilla; 3/4 tsp. salt; 1 1/2 cups flour

2nd layer batter: 1 cup Domino's dark brown sugar (packed); 1 egg white; 1 tsp. vanilla; 3/4 cup chopped walnuts; 1 TBSP Hershey's cocoa

First layer--in a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla and salt--beat. Slowly add flour--beat. Spread batter into a greased 8 x 8 square cake pan. Second layer--in a mixer add the egg white--beat until stiff. Remove bowl from mixer--add brown sugar, cocoa and vanilla to beaten egg white--stir until mixed. Spread the batter over the 1st layer batter. Sprinkle the chopped nuts all over the top. Bake at 350 degrees for 25-30 minutes.

#2734 - Vanilla Milk Frosting

(by Shirley McNevich)

2 egg whites
4 TBSP flour
1 1/2 cups Crisco shortening
1 tsp. vanilla
4 tsp. milk
1lb. Domino's powdered sugar

In a mixer add egg whites, flour, Crisco, vanilla and milk--beat. Slowly add powdered sugar--beat until mixed, then beat until fluffy. This makes enough frosting for several cakes, so you can refrigerate or freeze the leftovers, or you can cut the recipe ingredients in half.

#2670 - Brown Sugar Italian Cookies

(by Cousin Cathy [Minier] Ulrich)

4 1/2 cups flour
3 cups Domino's dark brown sugar
4 eggs
1/4 cup Brer Rabbit green label baking molasses
1/2 lb. raisins
1 cup Crisco shortening
1 tsp. baking soda dissolved in 1/4 cup hot water
1 tsp. allspice
1 tsp. nutmeg
2 tsp. cinnamon

In a saucepan add the raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain the raisins. In a mixer add brown sugar and Crisco--beat. Add eggs--beat. Add molasses--beat. Add water/baking soda mixture--beat. Add allspice, nutmeg and cinnamon--beat. Slowly add flour--beat (continue mixing with a wooden spoon if too thick for the mixer). Add drained raisins--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#2597 - Caramel Apple Bars

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1 stick softened butter
1/4 cup Crisco shortening
1 3/4 cups flour
1 1/2 cups Quaker quick oats
1/2 tsp. salt
1/2 tsp. baking soda
4 1/2 cups chopped baking apples (wash, peel and core before chopping)
3 TBSP flour
1 - 14oz. bag Kraft caramels (unwrapped)

In a mixer add brown sugar, butter and shortening--beat. Add flour, oats, salt and baking soda--beat (continue stirring with a wooden spoon if too thick for the mixer). Reserve 2 cups of the batter mixture--set aside. Press the remaining batter into a greased 9 x 13 cake pan. In a small bowl add the chopped apples and the 3 TBSP flour--stir until mixed. Spread the chpped apples over the batter mixture. In a saucepan over low heat add the unwrapped caramels--stir/cook until melted and smooth. Pour the caramel mixture over the chopped apples. Sprinkle the reserved batter over the whole top and use the back of a spoon to press it down lightly into the caramel. Bake at 375 degrees for 25-30 minutes or until apples are tender. Cut into bars or squares while still warm.

#2549 - Sour Cream Walnut Cookies

(by Shirley McNevich)

1 cup Crisco shortening
2 cups white sugar
3 eggs
2 tsp. vanilla
1 cup Breakstone's sour cream
1 tsp. salt
3 tsp. baking powder
1/2 tsp. baking soda
5 cups flour
1 1/2 cups chopped walnuts
3 TBSP white sugar
1 tsp. cinnamon

In a mixer add Crisco and 2 cups white sugar--beat. Add eggs and vanilla--beat. Add sour cream--beat. Add salt, baking powder and baking soda--beat. Slowly add flour--beat (continue by hand with a wooden spoon if it gets too thick for the mixer). Add chopped walnuts--stir until mixed. In a small bowl add 3 TBSP white sugar and the cinnamon--stir until mixed. Drop spoonfuls of the cookie dough on to greased cookie sheets. Grease the bottom of a drinking glass and use it to flatten each cookie, then sprinkle some of the cinnamon mixture over each cookie. Bake at 350 degrees for about 12 minutes.

#2481 - Peanut Cookies

(by Shirley McNevich)

2/3 cup Crisco
2/3 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups chopped salted peanuts
a little white sugar in a bowl
a drinking glass

In a mixer add Crisco, butter and white sugar--beat. Add brown sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and the chopped peanuts--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Dip the bottom of the drinking glass in the bowl of white sugar, then use it to flatten a cookie. Repeat with all cookies. Bake at 375 degrees for 8-10 minutes or until slight browned.

#2364 - Fluffy White Frosting/Icing

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Crisco shortening
1 cup white sugar
3 TBSP flour
1 tsp. vanilla
2/3 cup milk

In a mixer add butter, Crisco and white sugar--beat. Add vanilla--beat. Add milk--beat. Add flour--beat until smooth and spreadable. 

#2358 - Blueberry Crumb Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Crisco shortening
2 eggs
1 cup milk
4 cups flour
4 tsp. baking powder
1 tsp. vanilla
1 tsp. salt
2 cups fresh blueberries (or frozen--do not thaw)
Crumb topping: 1 cup white sugar; 1/2 cup flour; 1/2 cup softened butter

In a bowl add crumb ingredients (1 cup white sugar, 1/2 cup flour and 1/2 cup softened butter)--mix with a pastry blender to make crumbs--set aside. In a mixer add 1 1/2 cups white sugar, Crisco and eggs--beat. Add milk, baking powder, vanilla and salt--beat. Add flour--beat. Remove bowl from mixer--add blueberries--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Sprinkle the crumb mixture evenly over the top. Bake at 350 degrees for 40-50 minutes.

#2356 - Lemon Pound Cake

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Crisco shortening
5 eggs
3 cups white sugar
1 cup milk
3 cups flour
1 TBSP baking powder
1 TBSP vanilla
zest from 1 lemon
Glaze: juice from 1/2 of the lemon; 1/2 stick butter; 1 cup white sugar

In a mixer add 2 sticks butter, Crisco and 3 cups white sugar--beat. Add eggs--beat. Add milk--beat. Add baking powder, vanilla and lemon zest--beat. Slowly add flour--beat until mixed, then beat for 5 minutes. Pour batter into a greased tube cake pan. Bake at 350 degrees for 1 hour 15 minutes. Cool for 20 minutes, then loosen cake and invert on to a cake plate. In a saucepan over low heat add lemon juice, 1/2 stick butter and 1 cup white sugar--cook/stir for 10 minutes. Cool slightly, then drizzle lemon glaze mixture over the top of the cake.