Soft Sugar Cookies

These cookies are soft and have a yummy flavor!  They are a Hislop family favorite; the recipe comes from Grandma's friend Eddie Ward.  When I was growing up, my mom would decorate them very nicely with frosting. I don't really like to use or eat frosting, so I sprinkle them with jello powder and they take on the color and flavor of the jello.

Cut together with knives (I use my Bosch):
5 C. flour
1 tsp. salt
1 C. butter
1 1/2 C. sugar
1 tsp. baking powder

Make a well in the center and add:
1 C. sour cream, to which 1 tsp. baking soda has been added
2 beaten eggs
1 1/2 tsp. vanilla

Mix.  Refrigerate a little before rolling out and cutting.
Bake at 425° for 4-6 min.  Do not let edges get brown.
If you are using jello, you might want to cover your pan with aluminum foil. If not, it washes.
Enjoy!

Seventh Heaven Bars (aka 7 Layer Bars)

Everyone loves these; they always disappear quickly.  Thanks, Stephen, for the new name!

Ingredients:

1/2 C.butter

1 1/2 C. graham cracker crumbs

1(14oz) can sweetened condensed milk

about 1 1/2 C. chocolate chips

about 3/4 C. white chocolate chips

1 C. flaked coconut

1 C. chopped walnuts or pecans

Preheat oven to 350˚.  In 13 X 9 pan, melt the butter in the oven or melt butter in the microwave and pour into the pan.  Sprinkle the graham cracker crumbs over butter and press down.  Pour sweetened condensed milk evenly over the crumbs.  Top with remaining ingredients, amounts according to your tastes.  Press down.  Bake 20-25 min. or until lightly browned.  Cool.  Cut into bars.  

Cream Cheese for Brownies

This cream cheese batter can be added to any boxed or from scratch brownie recipe.

For a 9 X 13 pan:

Cream together 4 Tbsp. butter and 6 oz. cream cheese.  Gradually add 1/2 C. sugar; cream well after each addition.  Blend in 2 eggs, 2 Tbsp. flour, and 1 tsp. vanilla. Set aside.  After mixing the brownie batter, spread about half of it in a 9 X 13 pan.  Spread the cheese mixture over the top; spoon on remaining brownie batter.  Zigzag through batters with a spatula to marble.  Bake according to brownie instructions, possibly adding more time.

Peanut Butter Cookies

This recipe is from Grandma.  The cookies are nice and soft if you do not let them brown on top.  You can add Hershey's kisses to the top after baking if you do not criss cross them with a fork.

1 C. butter
1 C. creamy or chunky peanut butter
1 C. sugar
1 C. brown sugar
2 eggs
2 1/2 C. flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

1. In mixer, beat soft butter with peanut butter. 
2. Add sugars gradually and beat until fluffy.
3. Add eggs and beat.
4. Add flour mixture and beat in.
5. Cover dough and refrigerate 1 hour. (Unless it is really soft, I never have the patience for this step!)
6. Shape dough into balls; after placing on cookie sheet, use a fork to gently criss cross.  If you are going to put a Hershey kiss on top, leave as a ball.
7. Bake at 350 for 5-6 min.  Just lightly browned on the bottom, not on top.  If you are doing the kisses, put them on as soon as you take them out of the oven. Let cool a little before removing from the pan. Store in airtight container to keep them soft. Makes about 4 dozen.

Fruit Dip

Fruit Dip

Ingredients:
2 cups cottage cheese, pureed in food processor
2 containers lemon yogurt
1 cup whip cream
1/2 cup EggBeaters
1 Tablespoon vanilla
1-2 lemons or oranges - squeezed for juice

Puree cottage cheese, vanilla, EggBeaters, yogurt, and squeezed lemon juice in food processor until completely smooth. (EggBeaters is the best brand and flavor. Other brands do not have a great flavor, but you can test.) (Please try to use yogurt that does not have corn syrup. If you use plain yogurt, just add more lemon and a little honey.)
Whip cream in separate container.
Fold whip cream into cottage cheese blend. (The volume of whip cream should never be greater than the volume of the cottage cheese-yogurt blend. It seems to work best when the whipped cream is about 1/3 of the total product or about 1/2 of the size of the cottage cheese-yogurt blend.)
Keep refrigerated until used.

Stir-Fried Apples

Stir-Fried Apples

Ingredients:
8-12 Apples, depending upon how much you want
1/2 cup apple juice, if needed
1-2 cups Oatmeal (old fashioned is preferred)
1/2 cup maple syrup
1/2 cup honey
2 teasponns cinnamon
1 cup diced pecans

Precook oatmeal is a separate pan.
Use different types of apples for different flavors and textures. Peel and slice apples. Stir fry in butter until apples have reached desired softness texture. Add oatmeal and stir. Add apple juice if needed. (There may be enough juice from the apples so that no additional juice is needed.) Add maple syrup, honey, and diced nuts. Keep stirring until thick and gooey. Add cinnamon last and stir briefly. (Cinnamon will add to the gooiness; thus, you do not want to add it too early. Cinnamon will also lose flavor and become distasteful if cooked too long.)
Serve while warm, topped with Breyer's vanilla ice cream.

Save leftovers and refreigerate. It is delicious when cold for a snack the next day.