#3848 - Peppermint Patty Cookies

(by Shirley McNevich)

2/3 cup Crisco shortening
1 1/3 cups Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs
1 1/2 cups flour
1/3 cup Hershey's cocoa
1/2 tsp. salt
1/4 tsp. baking soda
1 - 8oz. bag York mini peppermint patties candies

In a a mixer add Crisco, brown sugar and vanilla--beat. Add eggs--beat. In a bowl add flour, cocoa, salt and baking soda--stir to mix. Slowly add flour mixture to batter--beat. Remove bowl from mixer--add all of the unwrapped mini peppermint patties to the batter--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 7-9 minutes or until cookies are set (they will be soft and moist). Let the cookies stay on the cookie sheets for 2 minutes, then place them on paper towels to cool.

#3825 - Turtle Pecan Cookies

(by Shirley McNevich)

1 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking powder
12oz. Nestle's semi-sweet chocolate chips
1 TBSP Crisco shortening
30 Kraft caramels (unwraped and each cut in half; caramels MUST be fresh)
chopped pecans

Preheat oven to 325 degrees. Place the unwrapped/halved caramels on a cookie sheet and set them on TOP of the oven (so they will soften a bit). In a mixer add butter and brown sugar--beat. Add vanilla and baking powder--beat. Slowly add flour--beat. Refrigerate dough for 20 minutes, then scoop a teaspoonful of dough at a time and roll it into a 1" ball. Place the dough balls on greased cookie sheets 2" apart. Use the back of a spoon to slightly flatten each dough ball. Bake at 325 degrees 13-15 minutes. Place cookies on paper towels and cool them completely. In a microwave safe bowl add the chocolate chips and Crisco--microwave on high in 30 second increments, stirring in between, until melted and smooth. Use your fingers to flatten one caramel half to almost the same size as one of the cooled cookies. Place a dab of melted chocolate in the center/top of the cookie and place the flattened caramel on top of the cookie. Place the cookie on wax paper. Use a small spoonful of melted chocolate and spread it so it covers the top and sides of the cookie. Sprinkle some chopped pecans over the melted chocolate on the cookie and LIGHTLY press the chopped pecans into the melted chocolate. Repeat with all cookies, caramels and melted chocolate. Cool completely.

#3788 - Quick and Easy Pie Dough

(by Shirley McNevich)

2 cups flour
1 tsp. salt
2/3 cup Crisco shortening
4-6 TBSP cold water (as necessary)

(This recipe makes TWO pie crusts)
 
In a bowl add flour and salt--whisk together. Add Crisco--mix with a pastry blender to make crumbs. Sprinkle 1 TBSP cold water at a time over the crumbs, then mix with your hands until the pie dough stays together. Roll the dough into a ball, then cut dough in half. Roll each half into a dough ball. Flour your counter, sprinkle one dough ball with flour, then roll out to 1/8" thick with a rolling pin. Repeat with second pie dough. When inserting bottom pie dough into a pie plate, spray Pam into the pie dish first, place the bottom dough into the pie dish, then spray the inside of the dough with Pam before adding your filling. Once you've added your filling, place the second pie dough on top and crimp/flute the edges closed. Use a sharp knife to make a few slits in the top dough before baking.

#3767 - Dipped Peppermint Cookies

(by Shirley McNevich)

Batter: 1 cup white sugar; 1 cup softened butter; 1 egg; 1 TBSP milk; 1/2 tsp. peppermint extract; 3 - 1oz. squares Baker's semi-sweet baking chocolate; 2 1/2 cups flour; 1/4 tsp. baking powder; 1/4 tsp. salt

Dip: 16oz. vanilla candy melts; 1/2 tsp. peppermint extract; 12 - 1oz. squares Baker's semi-sweet baking chocolate; 1 TBSP Crisco shortening

Melt the 3 squares semi-sweet baking chocolate according to box directions, then cool to room temperature. In a mixer add white sugar and butter--beat. Add egg, milk and 1/2 tsp. peppermint extract--beat. Add melted chocolate--beat. Add baking powder and salt--beat. Slowly add flour--beat. Divide the cookie dough into two equal parts, then shape each dough half into an 8" x 2" log and wrap each with Saran wrap. Refrigerate them overnight. The next day unwrap one log, slice the log into 1/4" thick cookies and place them on greased cookie sheets. Bake at 350 degrees 10-12 minutes. Repeat with all dough and cool cookies completely. Melt the vanilla candy melts according to bag directions, then add 1/2 tsp. peppermint extract and stir. Dip each cookie halfway into the vanilla mixture, then place on wax paper to cool. Repeat with all cookies. Once vanilla coating has hardened, melt the 12 squares of semi-sweet baking chocolate with the Crisco--stir until melted and smooth. Dip the uncoated part of each cookie into the chocolate mixture, then place on wax paper to harden (about 2 hours). Optional: for special holidays, add a few drops of food coloring to the melted vanilla candy melts (red or green for Christmas, green for St. Patrick's Day, etc.).

#3766 - Sinful Chocolate Cake

(by Shirley McNevich)

Batter: 1/2 cup softened butter; 1/2 cup Crisco shortening; 2 - 1oz. squares Baker's UNsweetened baking chocolate; 1 cup water; 2 1/2 cups flour; 2 cups white sugar; 1 tsp. baking soda; 1/2 cup buttermilk; 2 beaten eggs; 2 tsp. vanilla

Frosting: 1/2 cup softened butter; 2 - 1oz. squares Baker's UNsweetened baking chocolate; 6 TBSP milk; 1lb. Domino's powdered sugar; 2 tsp. vanilla; 1 cup chopped pecans

In a saucepan over low heat add 1/2 cup butter, 1/2 cup Crisco shortening, 2 squares unsweetened baking chocolate and the 1 cup water--cook/stir until mixture is melted, then remove from heat. In a bowl add flour, white sugar and baking soda--stir to mix. In a mixer add eggs, buttermilk and 2 tsp. vanilla--beat. Slowly add flour mixture--beat. Add melted chocolate mixture--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. While caking is baking, make the frosting. In a heavy saucepan add 1/2 cup butter, 2 squares unsweetened baking chocolate, and 6 TBSP milk--cook/stir over medium low heat until bubbles form around the edges of the mixture. Remove from heat--add powdered sugar, 2 tsp. vanilla and the chopped pecans--stir well. Frost the warm cake, then cool completely.

#3641 - Raisin Walnut Pumpkin Cookies

(by Shirley McNevich)

1 cup white sugar
1 egg
1 cup Crisco shortening
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup Libby's canned pumpkin
1/2 cup raisins (optional)
1/2 cup chopped walnuts

Place raisins in a saucepan, cover them with water, bring to a boil over medium heat and boil them for 5 minutes. Drain the raisins and set aside. Into a bowl sift the flour, baking soda, baking powder, salt and cinnamon, then stir with a whisk--set aside. In a mixer add white sugar and Crisco--beat. Add egg and vanilla--beat. Add pumpkin--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add drained raisins and chopped walnuts--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-14 minutes. Cool completely. Frost or glaze if desired.

#3606 - Gooey Caramel Apple Bars

(by Shirley McNevich)

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

In a bowl add brown sugar, butter, shortening, 1 3/4 cups flour, oats, salt and baking soda--mix with a pastry blender to make crumbs. Reserve 2 cups of the crumb mixture, then spread the remaining crumb mixture in the bottom of a greased 9 x 13 cake pan. In a bowl add chopped apples and 3 TBSP flour--toss to coat. Spread chopped apples evenly over the crust. Unwrap the caramels and place them in a saucepan--cook/stir over low heat until melted an smooth. Pour the melted caramels evenly over the chopped apples. Sprinkle the reserved crumb mixture evenly over the top. Use your fingers to LIGHTLY press the crumb mixture into the caramel. Bake at 400 degrees 25-35 minutes or until golden brown (apples should be tender). Cool completely. Cut into bars.

#3576 - Dove Chocolate Caramels

(by Shirley McNevich)

1 - 11oz. bag Kraft caramels (unwrapped)
1 - 9.5oz. bag Dove Promises (milk chocolate OR dark chocolate)
sea salt
Crisco shortening

Cover a cookie sheet with wax paper. Unwrap HALF of the dove chocolates. In a double boiler over low heat add the unwrapped chocolate and 1 TBSP Crisco shortening--cook/stir until melted and smooth. Stab one unwrapped caramel with a toothpick, dip it in the chocolate to coat, letting any extra chocolate drip back into the pot. Place the chocolate covered caramel on the wax paper and lightly twist the toothpick to remove it. Use the toothpick to get a little chocolate on the end, then spread it over the hole in the chocolate covered caramel to cover up the hole. Use your fingers to sprinkle just a bit of sea salt on the top of the chocolate covered caramel. Repeat with all caramels. If you run out of chocolate, unwrap the remaining chocolates and add them to the pot with another 1 TBSP Crisco shortening, then cook/stir over low heat until melted and smooth. Let the chocolate covered caramels sit until the chocolate has firmed up.

#3575 - Peanut Butter Pretzels

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
1 TBSP Crisco shortening
1 bag salted pretzels (regular shape)

In a microwave safe bowl add the peanut butter chips and Crisco--microwave on half power for 90 seconds. Stir well. If not completely melted return to microwave in 10 second increments, stirring in between, until melted and smooth. Use a toothpick to dip each pretzel into the melted mixture until coated, then place coated pretzel on wax paper. Repeat until all melted mixture is used up. Let pretzels set and harden.

#3574 - Peanut Butter Clusters

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
1 TBSP Crisco shortening
2 cups Planter's salted peanuts

In a microwave safe bowl add the peanut butter chips and the Crisco--microwave on half power for 90 seconds. Stir well. If not completely melted, return to microwave in 10 second increments, stirring in between, until mixture is melted and smooth. Add the peanuts to the melted mixture--stir to mix. Drop spoonfuls of the mixture on to wax paper. Cool completely.

#3485 - Pecan Chocolate Chip Cookies

(by Shirley McNevich)

2 cups flour
3/4 cup finely ground pecans
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 stick softened butter
1/2 cup Crisco shortening
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 3/4 cups Nestle's semi-sweet chocolate bits
1 cup chopped pecans

In a food processor or a blender, grind pecans until you have 3/4 cup finely ground pecans. In a bowl add finely ground pecans, flour, baking powder, baking soda and salt--stir to mix. In a mixer add butter, Crisco, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate chips and chopped pecans--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes or until browned. Cool slightly, then place cookies on paper towels to cool.

#3440 - Homemade Buttermilk Biscuits

(by Shirley McNevich)

1 cup cold buttermilk
2 TBSP Crisco shortening
2 TBSP butter
3/4 tsp. salt
1/4 tsp. baking soda
4 tsp. baking powder
2 cups flour

In a bowl add flour, baking powder, baking soda and salt--stir to mix. Add Crisco and butter--mix with your hands to make crumbs. Add the cold buttermilk--work the mixture with your hands just until the dough forms. Use your hands (NOT a rolling pin) to spread the dough on a floured counter to 1" thick. Use a biscuit cutter (or the greased top of a drinking glass) to cut the biscuits and place them on a greased cookie sheet. Bake at 450 degrees for 15-19 minutes or until golden brown.

#3346 - Amish Biscuits

(by Shirley McNevich)

2 cups flour
3/4 tsp. salt
3 tsp. baking powder
1 tsp. baking soda
4 TBSP Crisco shortening
1 cup buttermilk

In a bowl add flour, salt, baking powder and baking soda--stir to mix. Add the Crisco--mix with a pastry blender to make crumbs. Add the buttermilk--mix just until combined (dough will be sticky). Flour your counter, place the dough on the flour, flour the top of the dough and roll dough out to 1/2" thick. Cut biscuits with a biscuit cutter or the top of a drinking glass. Place the biscuits on greased cookie sheets. Bake at 425 degrees for 13-15 minutes.

#3282 - Cast Iron Skillet Cake

(by Shirley McNevich)

1/3 cup Crisco shortening
1 cup milk
2 tsp. vanilla
2 cups + 2 TBSP flour
1 1/2 cups white sugar
4 tsp. baking powder
1 tsp. salt
4 egg whites
Domino's powdered sugar for sprinkling

In a mixer add Crisco and milk--beat for 3 minutes. Add vanilla--beat. In a bowl add flour, white sugar, baking powder and salt--stir to mix. Slowly add flour to milk mixture while beating. When batter is mixed, add egg whites and beat just until combined. Grease a 10" cast iron skillet with vegetable oil (including the sides)--DO NOT use Pam cooking spray. After greasing the skillet, lightly flour the skillet (including the sides). Pour batter into the greased/floured skillet. Bake in the oven at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely, then dust the whole top with powdered sugar before cutting and eating.

#3132 - Decorative Cake Fondant

(by Shirley McNevich)

1 lb. Domino's powdered sugar
1/2 tsp. vanilla
1/4 tsp. salt
1/2 cup Crisco shortening
1/2 cup Kayro lite corn syrup
food coloring

In a mixer add Crisco and corn syrup--beat. Add salt and vanilla--beat. Keep the mixer running on low speed, then scoop powdered sugar into a sifter and sift the powdered sugar into the mixer. Add a few drops of food coloring--beat. Turn the mixer off and switch the regular paddle with the dough hook. Turn mixer back on medium speed and allow the dough hook to knead the mixture until it is smooth. If mixture looks wet, add more powdered sugar. Once you have a smooth dough ball, remove dough from mixer. Sprinkle powdered sugar on your counter, knead the dough ball if neccesary and roll dough to 1/8" thick or thinner. Use a knife, cookie cutters, etc. to cut your shapes, then place the fondant on cakes or cupcakes. Note: if you need white fondant, you will need to use clear vanilla or the fondant will take on the brown color of the vanilla. Recipe may be doubled, tripled, etc.

#3115 - Frosted Vanilla Cookies

(by Becky Lynn Mohr - friend)

2 cups flour
1 cup white sugar
1 egg
1/2 tsp. baking soda
1/2 cup Crisco shortening
1/2 cup buttermilk
2 tsp. vanilla
1/2 tsp. salt
Frosting: 3 TBSP softened butter; 3 TBSP boiling water; 3 TBSP Hershey's cocoa; enough Domino's powdered sugar until spreadable

In a mixer add Crisco and egg--beat. Add white sugar, buttermilk, vanilla, salt and baking soda--beat. Slowly add flour--beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10 minutes. Cool completely. Frosting--in a mixer add softened butter and cocoa--beat. Add boiling water--beat until smooth. Add powdered sugar a little at a time and beat until spreadable. Frost the cookies.

#3108 - Crispy Oatmeal Cookies

(by Becky Lynn Mohr - friend)

1 cup flour (sift after measuring)
3/4 tsp. baking soda
1 cup Crisco shortening
1 egg
2 tsp. vanilla
1 tsp. cinnamon
1 cup white sugar
1 TBSP Kayro dark corn syrup
1 tsp. salt
1/3 cup Baker's angelflake coconut
1 cup raisins (optional)
1 cup Quaker quick oats

In a saucepan add the raisins--cover them with water, bring to a boil, boil them for 5 minutes, then drain them. In a mixer add Crisco and white sugar--beat. Add egg, vanilla, cinnamon and salt--beat. Add baking soda--beat. Add corn syrup--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins, coconut and the oats--stir to mix. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned.

#3082 - Mahogany Cake

(by Becky Lynn Mohr - friend)

2 cups white sugar
1/2 cup Crisco shortening
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
3/4 cup Breakstone's sour cream
1/2 cup Hershey's cocoa
2 1/2 cups flour
1 cup boiling water

In a mixer add eggs, Crisco, sour cream, cocoa and vanilla--beat until mixed, then beat for 2 minutes. Sift the flour, white sugar, baking soda and salt into a bowl. Slowly add flour mixture to batter--beat until mixed, then beat for 1 minute. Slowly add boiling water--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3049 - Drop Raisin Cookies

(by Shirley McNevich)

2 cups raisins
1 cup Crisco shortening
1 3/4 cups white sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped nuts
3 1/2 cups flour

In a saucepan add the raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking powder, baking soda and salt--beat. Add cinnamon and nutmeg--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#3048 - Buttermilk Sugar Cookies

(by Shirley McNevich)

2 cups white sugar
1 cup Crisco shortening
4 eggs
1 cup buttermilk
2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla
4 cups flour

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add buttermilk--beat. Add baking powder, baking soda and vanilla--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10 minutes or until slightly browned.