#3250 - Chocolate Chip Lard Cookies

(by Shirley McNevich)

3/4 cup Domino's dark brown sugar (packed)
1/4 cup white sugar
1/2 cup softened butter
1/2 cup lard
2 tsp. vanilla
2 eggs
1 tsp. baking soda
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
2 1/4 cups flour (reduce to just over 2 cups if you like flatter cookies)
12oz. Nestle's semi-sweet chocolate chips
pinch of salt (OPTIONAL)

In a mixer add butter, lard, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add vanilla pudding powder, salt (optional) and baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon until mixed. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool for 3 minutes, then remove cookies from cookie sheets using a metal spatula and place them on paper towels to cool.

#3112 - Old Fashioned Oatmeal Cookies

(by Becky Lynn Mohr - friend)

1 cup of melted lard
1 cup Quaker quick oats
2 cups Domino's dark brown sugar (packed)
1 cup Breakstone's sour cream
2 eggs
1 tsp. baking soda
2 1/2 cups flour
1 cup chopped nuts (optional)
2 tsp. vanilla
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a bowl add melted lard and oatmeal--stir and set aside. In a mixer add brown sugar and eggs--beat. Add sour cream and baking soda--beat. Add vanilla--beat. Add oat mixture--beat. Slowly add flour--beat. Add chopped nuts--beat. Remove bowl from mixer--add chocolate bits--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

#2943 - Amish Vanilla Pie

(by Shirley McNevich)

1 cup white sugar
4 TBSP flour
1 beaten egg
1/2 cup King Syrup molasses
1/2 cup Kayro dark corn syrup
2 cups water
1 tsp. vanilla
2 cups flour
1 cup Domino's dark brown sugar (packed)
1 tsp. cream of tartar
1 tsp. baking soda
1/4 cup softened butter
1/4 cup lard
2 unbaked pie crust doughs

Grease two 9" plates--insert the doughs into each pie plate, flute the edges, and spray the inside of the doughs with Pam. In a saucepan add white sugar, 4 TBSP flour, beaten egg, molasses, corn syrup, water and vanilla--turn heat to medium. Cook/stir until you get a full rolling boil. Remove from heat and cool to room temperature. In a bowl add 2 cups flour, brown sugar, cream of tartar, baking soda, softened butter and lard--mix with a pastry blender to make crumbs. Pour half of the molasses mixture into each of the two pie doughs. Sprinkle half of the crumbs over the top of each pie. Cover just the edges of the pies with strips of foil. Bake the pies at 350 degrees for 30 minutes, then remove the foil and bake 10-15 minutes longer--test with a toothpick for doneness. Cool completely.

#2894 - Fancy Spice Cookies

(by Shirley McNevich)

4 1/4 cups sifted flour (measure before sifting)
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
1/2 cup lard
1 1/2 cups Brer rabbit lite baking molasses
1/2 tsp. cider vinegar

In a large bowl add flour, baking soda, salt, cinnamon, ground cloves and ground ginger--stir to mix. Add brown sugar--mix well. Add the softened butter and the lard--cut in with a pastry blender. Add molasses and vinegar--mix well until dough forms. Cover the bowl and refrigerate the dough overnight. The next day remove dough from refrigerator--roll out a small amount of dough at a time on to a floured counter to 1/8" thick. Keep remaining dough cold in the refrigerator until you need more--just take out what you need so the dough doesn't get warm. Cut the dough into cookies using fancy shaped cookie cutters. Place cookies on greased cookie sheets. Bake at 350 degrees for about 10 minutes.

#2665 - Little White Cookies

(by Great Grandmother Nora [Yordy] Herman)

2 cups white sugar
1 egg
1 cup lard OR Crisco shortening
1 cup milk
2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
4 cups flour
1/2 tsp. salt

In a mixer add white sugar and egg--beat. Add lard/Crisco--beat. Add milk, vanilla, baking powder, baking soda and salt--beat. Slowly add flour--beat. If batter is not stiff enough add more flour as needed. Cover the dough and refrigerate overnight. The next day flour your counter, place 1/3 of the dough on the flour and flour the top of the dough. Roll dough to 1/4" thick and cut the cookies with a small round cookie cutter. Place cookies on greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Repeat with the rest of the dough.

#1663 - Gumdrop Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup of lard OR Crisco shortening
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 cup gum drop pieces (use a variety of colors/flavors or just your favorite--use a sharp knife to cut them into small pieces and measure after cutting)
1/2 cup chopped nuts (optional)

In a mixer add white sugar and lard/Crisco--beat. Add eggs--beat. Add vanilla, salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add gum drop pieces and chopped nuts--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes.

#1184 - Homemade Hash Brown Patties

(by Shirley McNevich)

3 red potatoes (wash and peeled)
salt and pepper to your taste
oil or lard for frying

Wash and peel the potatoes, then grate them with a large grater over a large bowl. Once you've grated all of the potatoes, rinse them with cold water while they are still in the bowl. After rinsing, dump the potatoes into a collander and move the collander back and forth a bit to get them as dry as you can. Place some paper towels on your counter and spread the grated potatoes out on the paper towels--pat them lightly to drain the rest of the water. In a cast iron skillet over medium heat add oil/lard--once pan is greased add a heaping tablespoonful (or more) of the grated potatoes to the skillet and press the grated potatoes FLAT using a spatula. Sprinkle salt and pepper on top (to your taste). Cook until the bottom side is COMPLETELY golden brown before using the spatula to flip and cook the other side. If you try to turn them too early they will fall apart. Repeat with all grated potatoes. Place cooked hash brown patties on paper towels to drain some of the oil/lard. Add more salt/pepper to your taste.

#931 - Welsh Cookies

(by Donna Unger - friend)

4 cups flour
1 1/2 cups white sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg
1 cup butter (OR 1/2 cup Parkay margarine and 1/2 cup lard)
1 cup currants
2 eggs (beaten)
1/3 cup milk

In a bowl add flour, white sugar, baking powder, salt, nutmeg--stir. Add the butter (or the margarine/lard) into the dry ingredients--mix using your hands (or a pastry blender) until it makes crumbs. Add the currants to a collander--rinse with very hot water. Add the washed currants to a separate bowl--add milk and beaten eggs to the currants--stir. Add currant mixture to the crumb mixture--mix well. If dough is too sticky add a little extra flour. Roll some of the dough onto a floured countertop--flour the top of the dough. Roll it out to 1/4" thick. Use a 2" circular cookie cutter to cut the cookies (or the top of a jar). Spray a frying pan with Pam--turn heat to medium. Fry the cookies until browned on the bottom, then flip and fry the opposite sides. When you remove them from the frying pan sprinkle them with powdered sugar or white sugar.