Snickerdoodles

1 cup shortening
1 ½ cup sugar
2 eggs
2 ¾ cup flour
2 teaspoon cream of tartar
1 teaspoon soda
¼ teaspoon salt
2 tablespoon sugar
2 teaspoon cinnamon

Heat oven to 400 degrees. Mix shortening, 1 ½ cups sugar, and eggs thoroughly. Blend flour, cream of tartar, soda, and salt; stir in. Shape dough into 1 inch balls. Roll in mixture of 2 tablespoons sugar and cinnamon. Bake 10 minutes.

Easy Brownies

Cream together:

1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla

Sift together:

1 cup four
2/3 cup cocoa
½ teaspoon salt

Add to creamed mixture and stir together. Bake for 30 minutes into greased 13 x 9 inch pan at 350 degrees.

No-Bake Cookies

Cook, until mixture boils:

2 cups sugar
3 tablespoons cocoa
½ cup milk
1 stick margarine

Remove from heat. Add:

½ cup peanut butter
3 cups oatmeal
1 teaspoon vanilla

Stir well. Drop by spoonfuls onto wax paper. Let cool.

Strawberry Trifle

1 loaf pound cake
1 ½ cup whipping cream
¾ cup sugar, divided
2 packages cream cheese
2 teaspoons lemon juice
1 ½ teaspoon vanilla
2 packages (10 oz) frozen strawberries


Slice cake into 18-20 slices about ½” thick. Set aside. In a mixing bowl, beat cream with ¼ cup sugar until stiff peaked. In another bowl, beat cream cheese, lemon juice, vanilla, and remaining sugar. Fold in 2 cups of the whipped cream, set remaining whipped cream aside for topping. Drain berries, reserve juice. Set berries aside. Line bottom of 3 quart glass bowl with 1/3 cake slices. Drizzle with some of the berry juices. Spread ¼ of the cream cheese mix. Sprinkle with 1/3 berries. Repeat layers 2 times.

Pineapple Upside-Down Cake

2 cups flour
1 ½ cups sugar
1 – 20 oz. can crushed pineapple (do not drain)
½ cup brown sugar (don’t mix in cake)
1 teaspoon soda
½ teaspoon salt

Topping:

1 cup canned milk
1 cup sugar
1 stick margarine
1 teaspoon vanilla


Mix by hand the flour, sugar, soda, and salt. Add pineapple and mix well. Pour into a buttered 13 x 9 inch pan. Cover with brown sugar and pecans. Bake at 350 degrees for 30 to 40 minutes. Boil topping for 4 to 5 minutes. Pour over cooled cake.

Pie Crust

3 cups flour
3 sticks butter
1 teaspoon salt
4 to 6 tablespoons ice water


Mix well. Enough for two 9” piece or one 2-crust pie.