12-02-10 Recipes
AMISH SUGAR COOKIES
Bill Irvine
1 cup sugar
1 cup confectioner’s sugar
1 cup butter or margarine
1 cup oil
2 eggs
4 ½ cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 Tbsp vanilla extract
Preheat oven to 375 degrees. Combine sugar, confectioner’s sugar, margarine and oil. Beat well. Add eggs, beat again, add remaining ingredients and mix well. Drop small balls of dough on ungreased sheet and flatten with fork. Bake at 375 degrees for 10 to 12 minutes. When done you may roll cookies in confectioner’s sugar if desired.
BUCKEYES
Bill Irvine
1 ½ cups creamy peanut butter
1 stick butter or margarine
2/3 to ¾ pound confectioner’s sugar
1 tsp vanilla extract
½ slice paraffin wax
1 – 12 oz semi-sweet chocolate chips
Combine butter, peanut butter, and vanilla; mix well. Form into small balls and refrigerate overnight. Melt chocolate chips and paraffin in top of double boiler. Stick toothpick into candy ball and dip into chocolate mixture. Leave top part of ball uncovered to resemble a buckeye. Allow each ball to cool after dipping before placing them onto any surface.
BUTTERFINGER CAKE
Linda Grooms
1 box chocolate cake mix
4 Butterfinger candy bars
1 – 8oz Cool Whip
1 can Eagle Brand sweetened condensed milk
1 jar caramel
Bake chocolate cake, let it cool, take end of wooden spoon and poke holes throughout cake. Put a teaspoon of condensed milk in each hole then put a tablespoon of caramel in each hole. Spread cool whip over cake then chop up Butterfinger candy bars. Sprinkle over cool whip. Refrigerate at least one hour before serving.