Buttermilk Blueberry Breakfast Cake

Found this simple blueberry breakfast cake (think coffee cake only more dense and yummy!) that’s made with buttermilk. VERY tasty…

Buttermilk Blueberry Breakfast Cake
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Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.
Buttermilk Blueberry Breakfast Cake
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Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.
Ingredients
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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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Peanut Chews

Peanut Chews
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Peanut Chews
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Ingredients
Crust
Topping
Instructions
  1. Combine ingredients with pastry blender until crumb mixture forms.
  2. Press into 9”x13” pan and bake at 350˚ for 12-15 min.
  3. Immediately sprinkle with 2-3 c. miniature marshmallows.
  4. Return to oven for 1-2 minutes, or until marshmallows puff up.
  5. Cool while preparing topping.
  6. Heat corn syrup, margarine, vanilla and chips until melted and smooth; stir in peanuts and krispies.
  7. Spread over crust. Chill, but take out of fridge and bring to room temp. to cut. Do not need to be stored in refrigerator.
Recipe Notes

From Deb Cure (Ed’s Debbie)

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Oatmeal Raisin Cookies Recipe

Oatmeal Raisin Cookies Recipe
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Oatmeal Raisin Cookies Recipe
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Ingredients
Instructions
  1. Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
  2. Either by hand or with electric mixer, beat butter until creamy.
  3. Add sugars; beat until fluffy, about 3 minutes.
  4. Beat in eggs one at a time.
  5. Add vanilla.
  6. Mix flour, salt, baking powder, and nutmeg together in medium bowl.
  7. Stir dry ingredients into butter-sugar mixture.
  8. Stir in oats, raisins and optional walnuts.
  9. Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
  10. Bake until cookie edges turn golden brown, 22 to 25 minutes.
  11. Let cool on cooling rack at least 30 minutes before peeling cookie from parchment.
  12. If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
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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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Cream Cheese Cookies

Cream Cheese Cookies
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Cream Cheese Cookies
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Ingredients
Instructions
  1. Cream sugar, margarine, cream cheese, add almond extract, egg yolk, and mix well.
  2. Stir in flour and vanilla, chill.
  3. Roll out, cut, bake in 375° oven.
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Brownies

Brownies
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Brownies
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Ingredients
Instructions
  1. Stir cocoa and soda in mixing bowl, blend in 1/3 c. oil.
  2. Add boiling water, stir until mixture thickens.
  3. Stir in sugar, eggs, and remaining 1/3 c. oil Sir until smooth.
  4. Add flour, vanilla and salt, blend completely.
  5. Pour into lightly greased 13”x9” pan.
  6. Bake at 350° for 35 to 40 minutes.
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Barbara’s Sugar Cookies

Barbara’s Sugar Cookies
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Barbara’s Sugar Cookies
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Ingredients
Instructions
  1. Sift dry ingredients.
  2. Cut in shortening until resembles corn meal.
  3. Blend remaining ingredients and add to mixture.
  4. Roll out to 1/16” thickness.
  5. Bake at 400° 6-8 minutes. Makes approx. 5 doz. 2 ½” cookies.
Recipe Notes

Barbara Bell, neighbor across street in Deer Trail when I was growing up in the 50’s, 60’s

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Almond Butterscotch Bars

Almond Butterscotch Bars
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Almond Butterscotch Bars
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Ingredients
Instructions
  1. Cream butter and sugar.
  2. Beat in vanilla and almond extracts and salt.
  3. Gradually beat in flour until well-blended.
  4. Press mixture evenly into ungreased 10 1/2 x 15 1/2 x 1 inch jelly roll pan.
  5. Sprinkle butterscotch morsels and almonds over cookie mixture; press lightly.
  6. Bake at 350 until golden brown, about 20 to 25 minutes.
  7. Cool on wire rack. Cut into 2-inch squares. Makes 35 bars. These are more like cookies than brownies.
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