Caramel Corn

Place in a brown paper bag:

4 qts. popped corn - still piano coversm

Combine and heat in microwave:

1 C. brown sugar
1/2 C. butter
1/4 C. corn syrup

Heat on high to boiling (about 2 min.). Boil for 2 min.

Take out and add:

1/2 teaspoon baking soda
1/2 teaspoon vanilla

Stir well. Pour over popcorn in the bag and stir well. Place bag in microwave, heat on high for 1 min. Remove and stir well for 1 min. Return to microwave and heat again for 1 min. Remove and stir 1 min. again, then pour it out to cool on waxed paper lined tray or cookie sheet.

[I have used the sauce recipe on a mixture of oyster crackers, raisins and nuts. It was really good. I don't *think* I cooked and stirred in the mic. like the recipe says though. Just stirred it in in a large bowl after the frist heating of the sauce and poured it out if I remember right. You could also use other things like cold cereal. Add nuts too, for nutty caramel corn.]

Mary Van Nattan

Cindy's Chocolate Chip Cookies

1 C. butter or margarine
1 C. shortening
1 C. sugar
2 C. packed light brown sugar
2 teasp. vanilla extract
4 eggs
4 1/2 C. all-purpose flour
2 teasp. baking soda
2 teasp. salt
2 C. (12 ounces) semisweet chocolate chips
1 C. chopped pecans

In large mixing bowl, cream butter, shortening, sugars and vanilla.  Beat in eggs.  Combine dry ingredients; add to creamed mixture.  Stir in choco. chips and nuts.  Drop by tablespoonsful onto greased baking sheets.  Bake at 350* for 10-12 min. or till lightly browned.

Dutch Treat Cookies

1 C. brown sugar
1 C. granulated sugar
1 C. oil
1 C. soft marg.
1 egg
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
31/2 C. flour
1 C. oatmeal
1 C. crisped rice cold cereal
1/2 C. coconut
1/2 C. chopped pecans(optional)

Blend together sugars & oil. Add marg. & blend well. Beat in egg. Stir in remaining ingredients. Drop by heaping teaspoonfuls on ungreased cookie sheets. Press each cookie down slightly with bottom of glass dipped in sugar. Bake at 375º until lightly brown- about 15 minutes.

-Thanks to Ruth V. of Arizona

Cut Out Cookies

4 1/2 cups flour
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves
1/4 tsp. ginger)
2 1/2 sticks butter, softened
1 cup sugar
6 oz. cream cheese
1 tbsp. grated lemon peel
5 tbsp. fresh lemon juice

Sift dry ingredients together and set aside. Cream butter, sugar, cream cheese and grated lemon peel. Mix in fresh lemon juice. Add dry ingredients a little at a time, until well blended. Wrap dough in plastic wrap and chill for 1/2 to 1 hour. Preheat oven to 350 degrees. Roll out the dough on a lightly floured surface to about 1/8" thick. Dip cookie cutter in flour and cut out your Heart & Hand Cookies. Bake cookies on ungreased cookie sheets for 8 - 10 minutes.


2 cups confectioners sugar, sifted
1 1/2 tsp. meringue powder
2 1/2 - 3 tbsp. water

Mix sugar and meringue powder in a large mixing bowl. Add water and beat at low speed for 8 - 10 minutes until icing forms peaks. Add colour a tiny bit at a time until you have the colour you like. Spread on cooled cookies or pipe designs on with a pastry bag. Keep icing tightly covered when not being used.

- Thanks to Denise F. of Arizona

Nelson Tea Squares

Cookie layer:

1 1/2 c flour
1 t baking powder
1/4 t salt
2/3 c sugar
1/2 c butter, softened
1 large egg
3/4 c raspberry jam

Heat oven to 350. Sift together flour, baking powder, and salt. Beat sugar and butter until fluffy. Beat in egg. Gradually beat in flour mixture. Spread evenly in a 13x9 pan. Spread jam over dough.

1 1/2 c coconut
1/3 c sugar
3 T unsweetened cocoa
3 T butter
1 t vanilla

Mix all ingredients in saucepan over med/low heat. Stir until butter is melted and mixture is moistened. Spread over jam and bale for 30 minutes. Cool.


1 1/2 c powdered sugar, sifted
2 T cocoa
2 T butter, softened
1/2 vanilla
2 to 3 T hot water
Powdered sugar

Mix powdered sugar, cocoa , butter, and vanilla in a bowl. Stir in hot water until of spreading consistency. Spread over filling. Let stand until set. Sprinkle with powdered sugar. Makes 24 squares.

-Thanks to Christy H. of Arizona

Dad's Cookies


1 C. white sugar
1/2 C. brown sugar
1 C. butter or margarine


1 beaten egg
1 tsp. vanilla

Sift together:

1 tsp. soda
1 tsp. baking powder
1 1/2 C. flour

Add to other ingredients with:

1 1/4 C. oats,

Mix well.  Then add:

3/4 C. coconut

Form into balls about 1 inch across.  Place on cookie sheet and press out with bottom of a glass dipped in sugar (dip in water first the first time, then clean off occasionally as needed).  Bake at 350 degree oven until lightly browned.

Thanks to Gramma Hoover

"Airplane" Cookies

The first time I made these cookies I was going with a group of about 12 people from my church on a trip to Mexico to visit one of our missionaries. I stayed up late the night before we left baking them so we would have something to eat on the flight down. I put them in my carry-on bag and shortly after takeoff, I pulled them out and there was nothing but a big bag of crumbs!  The joke went around our group that I had carelessly left them on the runway during takeoff. The crumbs were quickly devoured and they have been called "airplane" cookies ever since.  (Although now I serve them whole!)


1 c. butter (2 sticks)
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
2 7 oz. Hershey's milk chocolate bars (cut into large chunks)
3/4 c. walnuts or pecans (not chopped)

Cream together butter, sugar and brown sugar at medium speed. Add vanilla and eggs, mixing well. Combine flour and baking soda in a separate bowl, then gradually add to wet ingredients. Add Hershey bars and nuts, mixing well. Drop spoonfuls of dough onto an ungreased cookie sheet, leaving room to spread. Bake at 400 degrees for 8-10 minutes.

-Thanks to Joann E. of Michigan for this recipe.


background and graphics by mary van nattan