Clara Myerchin Kresl's Recipes: Cookies
Clara Myerchin Kresl's Recipes Breads Canning Desserts Main Dishes Nationality Dishes
1 cup flour 1/2 cup butter
1/4 cup powdered sugar
Mix together and pat into 9" x 13" pan (ungreased). Bake 14 minutes at 350E.
2 cups sugar 4 eggs
4 Tbsp. Flour 6 Tbsp. Lemon juice
1 tsp. Baking powder
Beat together and pour over bottom crust. Bake 25 minutes at 350E. Cool.
1 1/2 cup powdered sugar 1 tsp. Vanilla
2 Tbsp. Lemon juice 1 Tbsp. Soft butter
SPECIAL K BARS
1 cup white syrup 1 cup white sugar
melt until clear
add: 1 cup peanut butter and 2 tsp. Vanilla
mix in 6 cups Kelloggs Special >K= cereal
spread in a buttered 9" x 13" pan
1 cup chocolate chips
1 cup butterscotch chips
melt in microwave and spread on top of bars
2 pkg. Caramels
1/2 stick (1/4 cup ) margarine
Melt. Add 1 can sweetened milk
Dip large marshmallows in mixture. Roll in rice krispies, toasted coconut and nuts.
1 cup chopped dates 1 tsp. Soda
1 tsp. Salt 1 cup boiling water
Pour water over the other 3 ingredients. Set aside to cool.
1 cup sugar 1 1/2 cups flour
1 cup chopped nuts 1 tsp. Vanilla
Mix well then add:
1 egg 1/2 cup oil
Mix well. Bake 20 to 25 minutes in a 325Eoven.
1/2 cup milk 2 Tbsp. Flour
Cook till thick - cool
In a small mixer bowl beat till creamy and fluffy and sugar crystals dissolve :
1/2 cup Crisco 1/2 cup sugar
1 tsp. Vanilla
Pour cooled thickened milk over sugar and Crisco mixture gradually. Beat with mixer. Spread over date bars.
SALTED PEANUT BARS
3 cups flour 1 cup brown sugar
1 cup butter 1/2 tsp. Salt
Mix like pie crust and place in large pan. (11" x 17") Bake at 350E for 10 to 15 minutes.
2 pkg. Butterscotch chips 2 Tbsp. Butter
2 cup white syrup 3 Tbsp. Water
Melt together and spread on first mixture. Sprinkle 3 cups Spanish salted peanuts on top.
Put back in oven and bake 8 minutes until it starts to bubble.
2 cups white sugar 2 tsp. Soda
2 cups flour 1 1/4 cup oil
2 tsp. Cinnamon 4 beaten eggs
1 tsp. Salt
3 - 4 1/2 oz. Jars carrot baby food
Mix all together. Put in large cookie sheet. Bake at 350E for 36 to 40 min.
Frost when cool.
8 oz. Pkg. Cream Cheese
1 pound powdered sugar
1 stick margarine 2 tsp. Vanilla
1 cup finely chopped nuts
CHOCOLATE CHIP BARS
3 eggs, well beaten 2/3 cups oil
2 cups Brown Sugar
Combine eggs, oil and sugar.
1 tsp. Vanilla 1 tsp. Salt
1 tsp. Baking Powder 1/4 tsp. Soda
2 cups flour 1 cup chopped nuts
Add remaining ingredients and mix thoroughly. Spray 9" x 13" cake pan. Pour batter into pan and sprinkle 6 oz. Chocolate Chips on top.
Bake at 350E for 20 minutes.
4 eggs 2 cups pumpkin
1 cup oil 2 cups white sugar
Sift dry ingredients together:
2 cups flour 2 tsp. Baking powder
1 tsp. Salt 1/2 tsp. Ginger
1/2 tsp. Cloves 1/2 tsp. Nutmeg
2 tsp. Cinnamon 1 tsp. Soda
Beat together. Mix thoroughly.
Bake in two 9" X 13" pans or a 12" x 18" x 1" cookie sheet. Bake 350E for 25 to 30 minutes.
4 oz. Cream cheese 1 tsp. Vanilla
6 Tbsp. Margarine 1 Tbsp. Milk or cream
1 3/4 cups powdered sugar
Cream cheese, butter & vanilla till soft. Add powdered sugar and milk. Frost Bars.
(These freeze really well.)
1 (3 oz) pkg cream cheese
RICE KRISPIE BARS
1 cup sugar 1 cup Karo syrup
1 cup peanut butter 2 tsp. Vanilla
6 cups Rice Krispies
Press into 9" x 13" buttered pan.
1/2 cup Chocolate Chips
1 cup Butterscotch chips
Melt together, add 1 tsp. Karo if needed to make a smooth frosting.
BROWNIES or CHOCOLATE BARS
1 cup + 1 Tbsp. Flour 1 cup sugar
1 stick margarine 4 eggs
1/2 tsp. Baking powder
1 large can Hershey=s chocolate syrup
1/2 to 1 cup chopped nuts (if desired)
Mix together. Bake in a 15 2" x 10" pan. Bake at 350E for 18 minutes.
1 1/3 cup sugar 6Tbsp. Margarine
6 Tbsp. Milk 1/2 cup choc. chips
Combine sugar, margarine and milk and boil for 1 minute. Remove from stove and stir in the chips vigorously. Stir till the chocolate chips melt and the frosting thick and shiny. Spread on bars.
(This frosting may be used on other cakes and cookies - it always remains soft.)
3 cups rhubarb 1 1/2 cups sugar
3 Tbsp. Cornstarch 1/4 cup water
Cook till thick. Add: 1 tsp. Vanilla
1 cup brown sugar 1 tsp. Soda
11/2 cup oatmeal 1/2 cup shortening
Pat half of oatmeal mixture into 9" x 13" pan. Pour rhubarb mixture over and put the rest of the oatmeal mixture on top.
Bake for 30 to 35 minutes at 370E.
2 small pkg. Mint Chocolate Chips
2 small pkg. Butterscotch chips
1 cup peanut butter
1 pkg. Colored marshmallows
1 cup chopped peanuts
Lightly spray a 9" x 13" pan. Put mixture in pan till firm. Cut into bars.
NUTTY BUTTER CHOCO BARS
1/2 cup softened margarine
1/2 cup packed brown sugar
Beat till creamy
1 1/4 cup sifter flour 1/4 tsp. Salt
Blend with first mixture and Press into a 9" x 13" cake pan.
Bake at 350E for 20 minutes.
Spread with 3/4 to 1 cup peanut butter over the top immediately. Let stand till cool.
Combine over hot water
1 cup milk chocolate chips 2 Tbsp. Water
2 Tbsp. Corn syrup (Karo)
Stir occasionally till chips melt ant mixture is smooth. Stir in 1 cup chopped nuts. Spread evenly over peanut butter layer and let stand till set. Cut into 2" x 1" bars - makes 48 bars.
Bake a white cake and cook. Cut into pieces about 1 to 1 1/2 inch square.
2 pounds powdered sugar 1/4 can Crisco
1 tsp. Salt 2/3 cup water
1 tsp. Butter flavoring 2 tsp. Vanilla
1 tsp. Almond flavoring
Frost cake pieces and then roll in ground peanuts and graham cracker crumbs.
CHOCOLATE CHIP COOKIES
1 1/2 cups brown sugar 2 tsp. Vanilla
1 1/2 cups white sugar 4 1/2 cups flour
2 cups shortening 4 eggs
2 tsp. Soda 2 cups nuts
2 tsp. Hot water 2 cups chocolate chips
Bake 10 minutes (till lightly browned) at 350E
1/2 cup butter 1 3/4 cup powdered sugar
Melt in sauce pan.
Take off heat and add the rest of ingredients.
2 eggs 1 1/2 cup sifted flour
2 tsp. Baking powder 1/2 tsp. Salt
1/2 cup nuts 1 1/2 tsp. Vanilla
Grease a 9" x 13" pan. Pour mixture in pan and bake at 350E for 30 to 35 min.
MOLASSES SUGAR COOKIES
3/4 cup shortening 1 cup white sugar
1 egg, beat well 1/4 cup Molasses
1/2 tsp. Cloves 1/2 tsp. Ginger
1/2 tsp. Salt 1 tsp. Cinnamon
2 tsp. Soda 2 1/2 cups flour
Combine shortening, sugar, molasses and egg. Sift dry ingredients and them combine with first mixture.
Mix well and form into balls, dip into sugar and flatten slightly with a glass.
Bake at 375E for 8 minutes.
3/4 cup shortening 2 tsp. Soda
1 cup brown sugar 1/2 tsp. Salt
1/4 cup molasses 1 tsp. Ginger
1 egg 1 tsp. Cinnamon
2 1/4 cups flour 1/2 tsp. Cloves
Cream together shortening, sugar, molasses and egg till fluffy.
Sift dry ingredients together. Stir into molasses mixture.
Form into small balls. Roll in granulated sugar; place 2 inches apart on greased cookie sheets. Bake in moderate oven 375E for about 10 minutes. Cool slightly; remove from pan. Makes about 5 dozen.
3 eggs, well beaten 2 cups white sugar
1 1/2 cups brown sugar 1 3/4 cups shortening
Beat sugars, shortening and eggs till creamy.
1 1/2 tsp. Salt 3 tsp. Vanilla
1 tsp. Soda 1 tsp. Baking powder
4 1/4 cups flour
Mix all together.
2 pkg. Peanut butter chips
1 pkg. Butterscotch chips
Drop by spoonfuls onto sprayed pans. Bake at 350E till golden brown. (8 to 10 min. )
1 3/4 cup flour 1/2cup peanut butter
1/2cup sugar 1 egg
1/2cup brown sugar 2 Tbsp. Milk
1/2tsp. Salt 1 tsp. Vanilla
1 tsp. Soda 1/2cup shortening
48 chocolate candy Kisses or 7 oz. Pkg Chocolate Stars
In large bowl combine all ingredients except candy. Blend well at a low speed. Shape into balls, using a rounded teaspoon for each.
Roll balls in additional sugar; place on ungreased cookie sheets. Bake at 375E for 10 to 12 minutes. Remove from oven. Top each cookie immediately with candy pieces, pressing down firmly so cookie cracks around the edges.
CHOCOLATE CHIP / PEANUT BUTTER COOKIES
1/4 cup butter 1/4 cup shortening
1/2 cup peanut butter 1/2 cup white sugar
1/2 cup brown sugar 1 egg
2 tsp. Baking powder 1 cup flour
1/4 tsp. Salt 1 cup chocolate chips
Cream shortening and peanut butter, add sugars and other ingredients.
Roll in balls, place on lightly greased cookie sheets. Flatten with a fork in cris-cross pattern or flatten with a glass. Bake at 350E for 10 to 12 minutes.
OATMEAL RAISIN COOKIES
Cream: 1 cup soft butter
Gradually add: 2 cups sugar, cream well.
Add: 2 eggs and
1 tsp. Vanilla; beat well.
Sift together: 2 1/2 cups flour
1 tsp. Soda
1/2 tsp. Salt
Blend into creamed mixture.
Stir in: 1 1/2 cups quick-cook oatmeal
1 1/2 cups raisins 1/2 cup chopped nuts
Drop from teaspoon onto ungreased cookie sheets. Flatten with a glass dipped in sugar.
Bake at 375E for 12 to 15 minutes, until light golden brown. Makes 5 dozen.
PEANUT BUTTER COOKIES
1 cup white sugar 1 cup brown sugar
1 cup shortening 1 cup peanut butter
5 cups oatmeal 2 tsp. Baking Soda
1 tsp. Vanilla 2 eggs
pinch of salt
Mix thoroughly. Roll into walnut size balls and place on cookie sheets. Flatten with a fork dipped in flour or sugar. Bake at 350E for 8 minutes.
OLD FASHIONED OATMEAL COOKIES
1 cup raisins 1 cup water
Simmer raisins and water over medium heat until raisins are plump. Drain raisins, reserve the liquid and add enough water to make 1/2 cup.
3/4 cups shortening 1 1/2 cups sugar
2 beaten eggs 1 tsp. Vanilla
Combine shortening, eggs, sugar and vanilla. Stir in liquid.
2 1/2 cups flour 1 tsp. Soda
1 tsp. Salt 1 tsp. Cinnamon
1/2 tsp. Baking powder 2 cups oatmeal
1/2 cup chopped nuts
Blend all together and add plumped raisins. Drop dough by rounded teaspoon two inches apart on an ungreased cookie sheet. Bake in oven that has been preheated to 400E for 8 to 10 minutes, until light brown. Makes 6 1/2 dozen cookies.
1 cup powered sugar 1 cup white sugar
1 cup butter
Cream above ingredients.
1 cup Mazola oil 2 tsp vanilla
add 2 beaten eggs, then dry ingredients:
5 cups flour 1 tsp soda
1/4 tsp salt 1 tsp cream of tartar
Roll in balls and flatten with glass,
BAKE at 350E.
Bake till light golden and firm. (6 to 8 min.)
2 14 oz pkgs. Ground Coconut
4 pkgs. Regular strawberry Jello
2 cans Bordens sweetened condensed milk
Mix together and chill until cool.
Take out of frig and roll into shape of strawberries.
Roll in another box of strawberry Jello.(or just roll in red sugar)
Make stems out of toothpicks that have been dyed green with food coloring.
Leaves may be added by putting on green frosting or plastic leaves.
ALMOND DIAMOND COOKIES
1/2 cup sugar
1 cup butter (may use half Crisco)
2 cups sifted flour 1/4 tsp salt
2 tsp vanilla 1 cup almond (ground)
Cream butter and sugar, add vanilla, nuts and flour.
Divide into 2 parts, roll and cut out.
Bake at 350, (Not too brown!) dip into sugar after baking.
1 cup brown sugar 1 cup white sugar
1 cup shortening 3 eggs
3 1/2 cup flour 1 tsp. Soda
1 tsp. Baking powder 2 tsp. Cream of tartar
1/2 tsp. Salt 1 tsp. Vanilla
Form into balls. Place on cookie sheet and press down with a fork dipped in sugar.
Bake for 20 minutes (till lightly browned) at 350E
1 stick soft butter (1/2cup)
2 cups chunky peanut butter
3 cups Rice Krispies
12 oz. Pkg. Milk chocolate chips
1/3 pkg. Paraffin wax
Mix butter, sugar, peanut butter and krispies. Make balls.
Melt chocolate chips and wax.
Dip balls in melted chocolate. Set aside on waxed paper to harden.
1 1/2 cup shortening 2 cups white sugar
2 eggs 1/2 cup molasses
4 1/2 cups (sifted) flour 4 tsp. Soda
1/2 tsp. Salt 2 tsp. Cinnamon
2 tsp. Cloves 2 tsp. Ginger
Cream shortening and sugar. Add molasses and eggs. Beat. Add dry ingredients and mix well.
Roll in small balls. Put on greased cookie sheets. Press down with a glass dipped in white sugar. Bake for 10 to 12 minutes at 375E.
3/4 cup shortening 1 cup sugar
1 tsp. Cinnamon 1 egg
1 tsp. Cloves pinch of salt
1 tsp. Ginger 2 cups flour
4 Tbsp. Molasses 2 level tsp. Soda
Combine all ingredients thoroughly.
Lightly grease cookie sheets.
Form in to balls - dip in sugar and place on cookie sheets. Bake at 375E for 15 minutes.
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