Cream together:
1 C shortening
1 C butter
1 C powdered sugar
1 C granulated sugar
Beat in:
2 eggs
1 tsp vanilla
Add:
4 C flour
1 tsp cream of tartar
1 tsp soda
1/2 tsp salt
Mix to blend. Shape into balls (1 inch) roll in sugar or roll out and cut into shapes.
Bake 375 degrees 8 minutes on ungreased pan.
1 C. butter
1 pkg. brown sugar - 1 lb or 2 1/2 C. packed
1 C. Karo syrup
1 can Eagle Brand Milk
1 tsp vanilla
Bring first three ingredients to a boil - then add Eagle Brand Milk and bring to a soft ball stage. Add 1 tsp vanilla.
Add to 3 gallons of popped popcorn. Shape into balls and cover with plastic wrap. Or put into a Christmas tree mold and decorate with M&Ms or gum drops.
(You will need a candy thermometer)
4 C sugar
1 C Karo Syrup
1 C water
4 egg whites
5 TBS butter
2 tsp vanilla
2 C chopped nuts
Add half sugar mixture to 4 beaten egg whites. Cook remaining sugar mixture 256 degrees. Remove from heat. Add to egg white mixture. Stir by hand until it loses gloss. Then add butter, vanilla and nuts.
Drop by teaspoon full onto a greased cookie sheet.
4 squares chocolate or 3 TBS cocoa
1 C cold canned milk
4 C sugar
2/3 C brown sugar
4 TBS butter
1 tsp vanilla
1/2 cup nuts (opt)
Add all ingredients except vanilla. Cook slowly, stirring occasionally. Cook until forms a soft ball in cold water. (About 5 minutes after it reaches the boiling point.)
Remove from heat, add vanilla and beat until it begins to granulate. Pour at once into a 8x8 buttered pan. Cool and cut into squares.
2/3 cup shortening
2/3 cup room temperature butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla
3 cups flour 1/2 white, 1/2 whole wheat
1 tsp soda
1 tsp salt
1 cup chopped walnuts
1/2 to 1 tsp ground cloves
3/4 to 1 cup old fashioned oatmeal
Heat oven to 350. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients.
Bake 8-12 minutes on ungreased baking sheet. Cool slightly before removing from sheet.
