1960's Betty Crocker Snickerdoodles
1/2c. butter or margarine, softened
1/2c. shortening
1 1/2c. sugar
2 eggs
2 1/4c. flour
2 tsp. cream of tartar
1 tsp.soda
1/2 tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon
Heat oven to 400. Mix thoroughly butter, shortening 1 1/2c.
sugar and eggs. Blend in dry ingredients. Shape dough by
rounded teaspoonfuls into balls. Mix 2 Tbsp. sugar and cinnamon;
roll balls in mixture. Place 2 inches apart on ungreased baking
sheet. Bake 8-10 minutes or until set. Immediately remive from
baking sheet. Makes about 6 doz.

All Purpose Cleaner

1 tablespoon baking soda
1 gallon hot water
1/4 cup soap flakes

Instructions: After cleaning with this solution, rinse surface with clear water.

Fizzy Jewelry Cleaner

To clean jewelry place in hot vinegar with a little baking soda, this foams a lot, and let sit for 5 minutes. Lightly scrub with a soft toothbrush, to get in crevices, rinse clean and wipe dry with a soft cloth. Do not use on loose stones.

Hand Sanitizer Gel

1/2 cup aloe vera gel
1/4 cup 99% rubbing alcohol
1/2 to 3/4 teaspoon fragrance oil, optional

Mix ingredients together.Pour into a pump-style bottle or a squeeze bottle.Use a quarter sized dollop and rub hands together. Wipe residue off of hands with a paper towel.

Glass Cleaner Recipe

1 cup rubbing (isopropyl) alcohol 1 cup water 1 tablespoon white vinegar

Combine in a spray bottle. Works great! Remember to use newspapers instead of paper towels to prevent streaks.

Baby Ruth Bars

1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter

Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9x13 cake pan. Bake 350 for about 15 minutes. Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts

Melt together and spread on top.

Boboli Pizza Crust Copycat Recipe

1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt

Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes. Add the rest of the ingedients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes.

Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels.

Let rise 50 to 60 minutes.

Bake at 350 degrees F for 25 minutes.

Borden's Sweetened Condensed Milk Recipe

3/4 C. sugar
1/2 C. water
1 C. plus 2 T. powdered milk

Combine all ingredients. Heat to boiling. Cook until thick, this will take 15 to 20 minutes. This equals one can.

Cheese Nips Recipe

1 cup sifted all-purpose flour (plus 1/2 cup divided & reserved for kneading and rolling)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)

1. Sift together 1 cup flour, baking soda, baking powder and cheese powder in a large bowl.
2. Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry.
3. Stir in buttermilk with a fork until dough becomes very moist and sticky.
4. Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, and the flour is incorporated. Wrap the dough in plastic wrap and chill for at least one hour.
5. Preheat oven to 325 degrees. Spray a light coating of cooking spray on a baking sheet.
6. Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface. Roll about one-third of the dough to just under 1/16th of inch thick. Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet. Use the rolling pin to transfer the dough. Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin. Reverse the process onto the baking sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the dough, creating 1- inch square pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece.
8. Sprinkle a very light coating of salt over the top of the crackers (crackers will already be quite salty) and bake for 8-10 minutes, mix the crackers around (so those on the edge don't burn) and bake for another 3-5 minutes, or until some are just barely turning a light brown. Repeat the rolling and baking process with the remaining dough.

Makes approximately 300 crackers.

Chips Ahoy Cookie Recipe

4 cup All-Purpose Flour
1 tsp Baking soda (level)
2 tsp Salt (level)
1 cup Light Brown Sugar (packed)
1 cup Granulated Sugar
1 1/2 cup Vegetable Shortening (Crisco)
1 1/2 tsp Vanilla Extract
1 large Egg White
2-4 tbsp Water (warm)
12 oz Mini Semi-Sweet Chocolate Chips

Bring all ingredients to room temperature. Preheat oven to 325 °F. Mix the flour and baking soda in a bowl and set aside. Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour - don't exceed 4 tablespoons of water - this will make a firm dough.

Mix in chocolate chips. As the dough gets thicker you may want to mix by hand and abandon the electric mixer.

Roll into 2 inch balls and press down with the palm of the hand to make flat. Bake 12-15 minutes or until golden brown.

Emeril's Essence Cajun Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Girl Scout Mint Cookies

1 box Devil Food Cake Mix
2 Eggs
2 T. Water
2 T. Cooking Oil
1/2 C. Cocoa
1 pkg. Chocolate Chips
2-3 drops Wilton's Candy Mint Flavoring

Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well; this will be a very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature.

Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be careful not to add too much, it is a powerful flavoring. You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate

Hershey's Chocolate Syrup

1/2 Cup Cocoa
1 Cup Sugar
1 Cup water
1 tsp. Vanilla
dash of salt

Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be carefull this does not over boil. Remove from heat, when this cools add the vanilla.

Hidden Valley Ranch Dressing Mix

15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder

Salad Dressing: 1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight-fitting lid.

Store dry mix at room temperature for 1 year. Makes 42-1 tablespoon servings. To use mix--Combine mix, mayonnaise, and buttermilk.

Yield: 1 pint.

Homemade Cheez Whiz Recipe

1 1/2 pounds american processed cheese
13 ounces evaporated milk
1 tablespoon butter or margarine
2 egg yolks -- beaten
1 tablespoon flour

In a double boiler, melt butter and add cheese. When softened, add egg yolks, milk and flour. Cook till thick. Store in a covered jar in the refrigerator.

Pillsbury Crescent Rolls

2 pk Active Dry Yeast
3/4 c Warm Water (105 degrees)
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening
4 c Unbleached Flour
Butter Or Regular Margarine, Softened

In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.) Let rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour.

Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter.

Makes 32 crescent rolls.

Poppycock Popcorn Recipe

6 qts. popped corn

Stir together: 1/2 c. butter, 2 c. brown sugar, 1/2 c. corn syrup, 1/2 tsp. salt.

Bring the butter/sugar mixture to boil and continue to boil for 5 minutes without stirring. Add 1/2 tsp. baking soda, 1 tsp. vanilla. Mix well. Pour over popcorn, mixing well. Put in oven for 1 hour @ 225 F. Add peanuts, pecans etc.

Reese's Peanut Butter Cups Squares Recipe

Thoroughly mix:

1 1/2 C. smooth peanut butter
1 1/2 C. graham cracker crumbs
1 box powdered sugar
2 sticks melted margarine

Pat evenly into a 9" X 11" or 13" pan. Pressing the top with a spatula to finish gives it a more even top. Cover top completely with 12 oz. package of chocolate chips that have been melted. Cut into squares while at room temperature. (If you cut them after refrigerating, the chocolate may crack.)

Sara Lee Poundcake

1 stick unsalted butter
3/4 C. sugar
3 eggs
1 C. cake flour
2 T. dry powdered milk
1 T. corn syrup
juice of half a small lemon
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. baking powder

Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy.

Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.

Snapple Flavored Iced Teas Recipes

2 quarts water
3 Lipton Tea Bags

For any of the flavors, boil the water in a large saucepan. When the water comes to a rapid boil, turn off the heat, put tea bags into water and cover. After tea has brewed about 1 hour, pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea. The tea should still be warm so the sugar or sweetener will dissolve easily. Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2 quart line. Chill.

For Lemon:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp Lemon juice

For Diet Lemon:
12 - 1 gram envelopes sweet n' low or equal
1/3 cup + 2 tbsp lemon juice

For Orange:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup lemon juice
1/8 tsp. Orange extract

For Strawberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 + 1 tbsp lemon juice
1 tbsp. strawberry extract

For Cranberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp lemon juice
2 tbsp Ocean spray cranberry juice-cocktail concentrate

Snickers Candy Bars

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips -- (12-ounce)

With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9x9-inch pan. Put in the refrigerator.

Melt the caramels in a small pan over low heat. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator.

When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes.

Stir halfway through cooking time. When the mixture in the pan has hardened, cut it into 2x1-inch sections. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70 degrees F). This could take several hours, but the bars will set best this way. You can speed up the process by placing the bars in the refrigerator for 30 minutes.

Makes about 2 dozen bars.

Tootsie Rolls Recipe

1 cup sugar
1/2 cup light corn syrup
2 1/2 tablespoons shortening
4 teaspoons cocoa
2 tablespoons evaporated skim milk
1/2 teaspoon vanilla

1. Combine sugar, corn syrup, shortening, and cocoa in a medium saucepan over medium/high heat.
2. Bring mixture to a boil, then reduce heat to medium, and simmer candy until temperature comes to 275 degrees on a candy thermometer.
3. Remove pan from heat.
4. When bubbling stops, add condensed milk and beat in pan with electric mixer for about 30 seconds.
5. Add vanilla, then continue to beat candy until it begins to firm up and you can no longer beat it.
6. Pour candy out onto wax paper.
7. When cool, divide candy into several portions and roll into long ropes that are approximately 1/2 inch thick.
8. Use a sharp knife to slice candy into 1 1/8-inch-long portions.
9. Arrange the candy on a plate and let it sit out overnight so that it firms up.

York Peppermint Patties Recipe

1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 16-oz. bag semi-sweet chocolate chips

1. In a medium bow, beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this.
2. Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
3. Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
4. Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
5. Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
6. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.
7. Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
8. Chill the peppermint patties until firm, about 30 minutes. Makes 20 peppermint patties.

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