½ cup butter, softened ½ cup shortening 1 ½ cups sugar 2 eggs 2 ¾ cups flour 2 tsp. cream of tarter 1 tsp. baking soda ¼ tsp. salt 2 Tbsp. sugar 2 tsp. cinnamon Heat oven to 400°. Mix thoroughly butter, shortening, sugar, and eggs. Blend in flour, cream of tartar, soda, and salt.
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2 ¼ cups flour ¾ cup sugar ½ tsp. salt ¼ tsp. baking powder 2 sticks butter, softened 1 egg 1 tsp. vanilla Sift flour, sugar and baking powder in a bowl. Cut butter into the dry ingredients. Crack egg into a measuring cup. If egg is less than ¼ cup, add water to fill
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4 cups fresh strawberries, washed and hulled 1 regular size package cook n’ serve sugar free vanilla pudding mix 1 regular size package sugar free Strawberry gelatin Prepare pudding in a small sauce pan using water instead of milk. Stir constantly and bring to a full boil. Remove from heat. Stir in the dry gelatin
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Crust: 1 cup flour ¾ tsp. baking powder ½ tsp. salt ¼ cup sugar ½ cup melted butter Filling: 8 ounces cream cheese 14 ounces sweetened condensed milk 1/3 cup lemon juice Glaze: 1 quart strawberries (sliced) ½ cup sugar 2 tsp. corn starch ½ cup water Combine crust ingredients and mix well. Pat dough
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1/3 cup strawberry preserves 1/8 tsp. ground cinnamon or nutmeg 2 cups sliced fresh strawberries 2 cups sliced fresh rhubarb 3 Tbsp. all-purpose flour 1 cup quick-cooking rolled oats 4 Tbsp. cornmeal 4 Tbsp. honey 2 tsp. vanilla Preheat oven to 375°F. In a large bowl, stir together preserves and cinnamon. Add strawberries and rhubarb;
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2 sticks butter 1 cup sugar ½ cup firmly packed brown sugar 2 eggs 1 tsp. vanilla 3 cups flour 1 tsp. backing soda ½ tsp. salt 48 Andes Mints Cream butter and sugars in mixing bowl until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients. Add to creamed mixture, mixing well.
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1/2 cup of prepared yellow mustard 1/4 cup of cider vinegar 3 tablespoons of brown sugar (dark) 1/2 teaspoon of paprika 1/2 teaspoon of Worstershire sauce 1/2 teaspoon white pepper 1/2 teaspoon of cayenne pepper (powdered) 1/4 teaspoon of black pepper. Add everything to a small, tightly sealing jar or container, and shake the livin’
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4 dozen 3” cookies ¾ cup shortening (part butter part margarine) 1 cup sugar 2 eggs 1 tsp. vanilla 2 ½ cups flour 1 tsp. baking powder 1 tsp. salt Mix thoroughly shortening, sugar, eggs, and vanilla. Blend in flour, baking powder and salt. Cover, chill at least 1 hour. Heat oven to 400°. Roll
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1 bag miniature marshmallows 1 stick of butter 1 cup peanut butter 1 (12 ounce) package chocolate chips Grease a cake pan with butter. Put 1 bag of miniature marshmallows in pan (make sure they cover the bottom evenly). Melt butter, peanut butter and chocolate chips. Pour over marshmallows. Refrigerate until firm.

2.5 dozen 1 (11.5 ounce) bag Nestle chocolate chips 2 tsp. vegetable shortening 1 (14 ounce) bag of caramels 3 Tbsp. butter 2 Tbsp. water 1 cup coarsely chopped walnuts or pecans Melt chocolate chips and vegetable shortening. Stir until morsels melt and mixture is smooth. (Double boiler works best.) Remove from heat. Pour half
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