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Sugar Cookies – Great Grandma Morgenegg

Sift:

  • 4 cups flour
  • 3/4 teaspoons salt
  • 1 teaspoon baking soda

Cream:

  • 1 1/2 cups sugar
  • 1 cup margarine
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond or lemon extract (I don’t like almond so I always use lemon)
  • 3 medium eggs

Add sifted dry ingredients to creamed mixture. Roll out 1/4-1/2 inch thick. Dip cookie cutter in flour then cut cookie. Lift cookie with pancake turner to transfer to cookie sheet. Bake at 350 degrees for 10 minutes. Watch carefully, don’t overbake.

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Peanut Butter Cookies

Cream:

  • 1/2 cup margarine
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar

Add:

  • 1 egg

Sift and add:

  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Shape into 1 inch balls, flatten with a fork. Bake at 350 degrees for 10-12 minutes or until golden.

NOTE: For cookies use medium eggs. If using large eggs add more flour.

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Chocolate Oil Cake

Mix:

  • 3/4 cup cocoa
  • 1 cup boiling water

Add in each of the following stirring well after each addition:

  • 2 cups sugar
  • 1 cup oil
  • 1 cup sour milk
  • 2 eggs
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/2 cups flour

This is a thin batter. Bake in a 9X13 greased pan at 350 degrees for about 45 minutes.

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Snickerdoodles

Mix:

  • 1 cup margarine
  • 1 1/2 cups sugar
  • 2 eggs

Sift together and stir in:

  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt

Roll into balls the size of a walnut. Roll in a mixture of 2 Tablespoons sugar and 2 teaspoons cinnamon.

Place about 2 inches apart on ungreased baking sheet.

Bake at 400 degrees for 8-10 minutes.

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Make Ahead Breakfast Cake

  • 1 1/4 cups flour
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • pinch of salt
  • 1/4 cup shortening
  • 2/3 cup milk
  • 1 egg

sift dry ingredients, cut in shortening. Add milk and eggs. Pour into greased 8″ square pan. Sprinkle part of topping over batter. Use spatula to swirl in. Add apples or peaches on top if desired. Then add rest of topping.

You can cover and refrigerate overnight or just bake right now. Bake 400 degrees for 20-25 minutes.

Topping

  • 4 Tablespoons flour
  • 6 Tablespoons sugar
  • 3 Tablespoons margarine
  • 1/2 teaspoon cinnamon

Cut ingredients together and sprinkle over cake

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Rainbow Cake

  • 1 Baked white or yellow cake in 9X13 or two round pans.
  • 1 package (3 oz.) Jell-O any flavor
  • 1 Cup boiling water
  • 1/2 Cup cold water
  • 8 oz Cool Whip

If doing layers place cake in clean layer pans. If doing 9X13 just leave in pan.

Prick each cake with utility fork at 1/2 inch intervals.

Dissolve gelatin in boiling water. Add cold water and pour carefully over cakes.

Chill 3-4 hours.

Dip layer pans in warm water for 10 seconds then turn onto serving plate. Top with Cool Whip. Place second layer on the first. Frost with Cool Whip.

If in 9X13 just frost with Cool Whip.

Store in fridge.

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Chocolate Chip Cookies

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 12 oz pkg chocolate chips

Preheat oven to 375 degrees

Makes 5 dozen 2 1/4 inch cookies.

In small bowl combine flour, baking soda, and salt; set aside.

In large mixing bowl combine butter, sugar, and brown sugar. Add vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture.

Stir in chocolate chips

Drop by rounded spoonfulls onto ungreased cookie sheet. Bake at 375 9-11 minutes.

Pan Cookie: Spread onto greased 15 1/2 X 10 1/2 X 1 inch baking pan. Bake 375 degrees for 20-25 minutes.

NOTE: For cookies use medium eggs. If using large eggs add more flour.

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Sopapillas (Mexican Fried Bread)

  • 1/4 cup lukewarm water
  • 1 egg
  • 1/3 cup melted margarine
  • 1 Tablespoon cornmeal
  • 1 Tablespoon yeast
  • 1 cup warm water
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 5 cups flour (less)
  • cooking oil

Mix 1/4 cup water and yeast. Blend in all the rest of the ingredients, except the oil and only use 2 cups of flour.

Add rest of flour slowly. Knead into a soft dough.

Cover and let rise until doubled.

Punch down and store in a plastic bag in regrigerator.

Roll out to 1/8 inch thick. Cut into 4 inch triangles or rectangles. Heat oil in deep pan to 365 degrees. It is hot enough when the dough sinks then rises immediately. Place dough into oil and spoon hot oil onto top of sopapilla to get it to puff up.

Fry just until puffy and golden brown. Turn quickly to lightly brown on both sides.

Serve with honey butter. Yields about 36.

Honey Butter

Mix marshmallow fluff, butter (softened), and honey together.