Toll House Slice & Bake

Toll House Slice & Bake
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Toll House Slice & Bake
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Ingredients
Instructions
  1. Preheat oven to 375°.
  2. Combine butter, sugars, and vanilla. Beat until creamy.
  3. Beat in eggs.
  4. Gradually add dry ingredients. Mix well.
  5. Stir in chocolate chips and nuts.
  6. Divide dough into halves.
  7. Bake immediately or shape in rolls and wrap in waxed paper. Refrigerate up to one week or freeze up to 8 weeks.
  8. To bake preheat oven to 375°.
  9. Cut each chilled roll into 1 inch slices and then into 4 quarters.
  10. Place on ungreased cookie sheets.
  11. Total recipe makes 12 dozen cookies.
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Peter Pumpkin Squares

Peter Pumpkin Squares
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Peter Pumpkin Squares
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Ingredients
Frosting
Instructions
  1. Mix first four ingredients.
  2. Add dry ingredients. Mix well.
  3. Bake in greased jelly roll ran at 350° for 25-30 minutes.
  4. Mix all ingredients for frosting.
  5. Cool and frost.
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Not Mrs. Field’s Chocolate Cookies

Not Mrs. Field’s Chocolate Cookies
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Not Mrs. Field’s Chocolate Cookies
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Ingredients
Instructions
  1. Preheat oven to 400°.
  2. Cream butter and sugars.
  3. Blend in eggs, add powdered oatmeal and mix.
  4. Add vanilla.
  5. Sift salt, baking powder and soda, flour. Add in batches to creamed ingredients.
  6. Batter will be very stiff – you might need to use a spoon or your hands.
  7. Mix in chips, grated chocolate and nuts.
  8. Place golf-ball sized pieces of dough 2 inches apart on ungreased cookie sheet. Do not mash flat.
  9. Bake 8 minutes. Do not over bake. Cookies will not look done, but over baking ruins them. This is a soft cookie. Makes about 40 cookies.
Recipe Notes

To heighten sense of authenticity, serve warm with cold milk in a shopping mall

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White Chocolate Fudge

White Chocolate Fudge
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White Chocolate Fudge
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Ingredients
Instructions
  1. Bring sugar, milk and butter to boil over low heat.
  2. Cook to medium soft ball stage.
  3. Stir frequently, remove from heat and add marshmallows, white chocolate pieces and nuts.
  4. Add cherries after chocolate and marshmallows are melted. Pour into buttered dish. (May substitute 6 oz. bitter chocolate for the cherries and add vanilla)
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Nut Rolls

Nut Rolls
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Nut Rolls
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Ingredients
Instructions
  1. Make firm ball caramel, add fondant and marshmallow cream, mix well.
  2. Pour into greased and floured pan – set in refrigerator til firm. Cut in ¾” strips.
  3. Spread nuts on cookie sheet. Dip center strips in soft ball caramel and roll in nuts.
  4. Lay closely together so they will hold their shape. Wrap in plastic and store. May also be dipped in chocolate after dipping in nuts.
Recipe Notes

Patsy Nix 9/12/74 Fruita, CO

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Microwaved German Chocolate Cake

Microwaved German Chocolate Cake
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Microwaved German Chocolate Cake
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Ingredients
Topping
Instructions
  1. Melt chocolate, set aside.
  2. Blend together butter, sugar, eggs, and vanilla. Beat til light and fluffy, add chocolate and mix well.
  3. Mix flour, soda, salt with cold water. Beat til smooth.
  4. Pour half of batter in micro cake pan. Bake in microwave 6 or 7 minutes. When cake begins to pull away from the sides it’s done. Repeat with other layer.
Topping
  1. Combine milk and sugar and stir well.
  2. Cook 2-3 minutes till sugar melts and add vanilla, butter, and stir well.
  3. Add coconut and nuts and ice one layer then the other.
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Double Chocolate Gooey Butter Cake

Double Chocolate Gooey Butter Cake
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Double Chocolate Gooey Butter Cake
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 13-by- 9-inch baking pan.
  3. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended.
  4. Pat mixture into prepared pan and set aside.
  5. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth.
  6. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar.
  7. Continue beating until ingredients are well mixed.
  8. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth.
  9. Stir in nuts with a rubber spatula.
  10. Spread filling over cake mixture in pan.
  11. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking.
  12. Let cake partially cool on a wire rack before cutting into pieces.
Recipe Notes

Recipe courtesy Paula Deen

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Peach Bread

Peach Bread
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Servings
2-3 Loaves
Servings
2-3 Loaves
Peach Bread
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Servings
2-3 Loaves
Servings
2-3 Loaves
Ingredients
Instructions
  1. Mix dry ingredients in order listed. Pour into greased and floured loaf pans 2 regular or 3 small bake 1 hour at 350.
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