Meat Balls Alone or with Spaghetti by Mary S.

Despite the vagueness in the recipe, this turned out pretty good. It was spicy and yummy over pasta.  I prefer a little difference spice mixture, which is why I think Mom liked it better than I did.

I used a little over a pound of beef, and I added a little water so the mixture would all stick together.  Another change I made was baking the meat balls in the oven instead of frying them.  I used a small cookie scoop to form the meat balls, then I dropped them onto a parchment lined cookie sheet and baked it for about 25 minutes at 400.  The meat balls were very small, so if you do medium or large ones, they would need to bake longer.

We were a little worried that the sauce would be bland, since there aren't any spices in the sauce.  But the spices cooked into the sauce from the meat balls while they simmered for 2 hours, so the sauce was very tasty by itself.  We served it over fancy pasta, instead of spaghetti noodles, so my littlest one wouldn't make as much mess.

Meatballs Alone or With Spaghetti by Mary Stankosky

1-2 lbs hamburger

salt & pepper to taste

1 small clove garlic, crushed

1 egg

1 pkg crackers (we used one stack of saltines)

2 Tbsp oregano

1 T parsley flakes

tomato sauce (we used a combination of homemade and store canned.  2 pints home bottled sauce with a little garlic and sugar added AND 2-8 oz cans tomato sauce.  There wasn't a lot of sauce for the pasta, so I would recommend at least 3 pints of sauce OR 6 cans tomato sauce.)

Bay leaves

Mix and roll balls the size of walnuts.  Fry in a little oil on all sides.  Put in bean pot and cover with tomato sauce and bay leaves.  Simmer all day or if fixing in sauce pan simmer on lowest heat 2-3 hours. (we simmered for about 2 hours).  Keep enough liquid over them to keep from sticking.  Stir once in a while.

Beef and Potato Loaf - Beth G

When I saw this recipe I knew it would be tasty.  And is right.  It was kind of tin foil dinner-esc.  My only complaint was there was too much ketchup.  It was tasty, but I prefer my ketchup on the side.  My favorite part about this recipe is its versatility.  Next time I am going to use mom's meat loaf recipe.  Another recipe I thought is to simplify the mean and add rosemary to the potatoes.  My mouth is watering as I type!

Beef & Potato Loaf
4 C thinly sliced potatoes
1 T chopped onion
1/4 C ketchup or chili sauce
1/8 t pepper
1 lb ground beef
3/4 C evaporated milk
1/2 C rolled oats
1 t salt
1/4 C chopped onion

Preheat oven to 350Place potatoes in the bottom of a greased 11x7 baking dish.  Top with 1 T chopped onion.  Sprinkle with salt and pepper.  Mix remaining ingredients and spread evenly over potatoes.  Bake for 1 hour or until potatoes are tender.  4 servings

Japanese Style Hamburgers by Mary S.

We made these for our Memorial Day barbeque and they were very yummy.  Basically, they are meatloaf with soy sauce.  It is an interesting mix of Asian and American cuisine, but it works.   I was afraid they might fall apart on the grill, but they held together very well.  I think it would also be yummy if you wanted to just use the recipe for meatloaf.  

Japanese Style Hamburgers, by Mary S.

2 lbs ground beef
2 eggs
1 small chopped onion
1 T garlic salt
1 1/2 c bread crumbs
2 T sugar (I just realized that I forgot to add this, it would probably be good either way)
1/2 c tapioca (I used the quick cooking type)
1/4 c soy sauce
salt and pepper to taste
1/2 c cracker crumbs

Squish it all together and form into patties.  Fry or cook on the grill.  Makes 16 bun size patties.

Tuna Cutlets - Veda M.

I really wondered if I would like this dish.  I used to love Grandmas tuna casserole, but whenever I make it, it is awful and no one will eat it.  I quit trying several years and casseroles ago .   The cutlet looks very attractive on the plate.  It reminds me of a piece of boneless fried chicken.  I placed it with a salad because the cutlet is a light and refreshing piece of meat.  The cutlet and salad would be great as a light lunch.  When it was done the flavor was very tasty.  It reminds me of a toasted tuna sandwich.  I do love toasted tuna.  I halved the recipe and it made 4 cutlets.

I tried to shape the cutlets, but as I turned them in the oil they kind of squished.  The shape could be altered during cooking because it is quite pliable.  I broke up white bread into pieces like for dressing.  I added it to the mixture along with the egg when it said to add all the rest of the ingredients.  After I did it I wondered if the crumbs were to go on top to bread the cutlet.  I used additional ground dry bread crumbs for breading the cutlet.  The mixture was moist enough that I didn't need any additional egg for breading.  I am glad I added the soft bread crumbs.  Without the bread pieces the cutlet would have been so soft and almost runny that I would not have been able to handle it to cook it.  I will make this again.

Tuna Cutlets - Veda M.    (makes 8 cutlets)


1  7 oz. can tuna (drained)                                    1  tsp. Lemon Juice

2  Tbs. fat (butter)                                                1  Beaten Egg
4  Tbs. Flour                                                        1  tsp. Salt
1/2  C. Milk   (may use tuna juice for some)          1/4  tsp. Pepper
1  1/2 C. Soft White Bread Crumbs                      Dry ground bread crumbs for breading

Melt fat in saucepan.  Add flour and blend.  Add milk and cook until thick, stirring constantly.  Add drained tuna and other ingredients.  Mix well and form mixture into cutlet shapes on waxed paper or plastic wrap.  Refrigerate until set and bread with dry bread crumbs.  Fry in hot oil until brown.  (I used a small amount in a fry pan).

Opera Creams - Della G.

I don't have a photo because they went to sugar and I didn't even try to beat them.  I called Jennifer to ask about the sugar not dissolving before it started to boil and she thought is the recipe has a misprint.  So, I am guessing it should be 2 C of sugar not 4 C of sugar. I also thought it strange to add salt to the candy after it had been cooked. That said, the flavor wasn't amazing either.  I don't know if I will try them again with 2 C of sugar.  Another thought is the sugar just didn't dissolve well.  Who knows?  Mom was going to check her original book for a misprint.  I have to admit I was really dissappointed.  I was really excited to try these.

Because of all that I am giving it a 1.

Opera Creams
4 C sugar
1 C cream
4 T corn syrup
1 t vanilla
1 C chopped walnuts
dash of salt

Combine sugar, syrup, cream until dissolved, then without stirring, cook to 238-degrees.  Remove from heat and add vanilla, salt, and nuts.  Beat vigorously until creamy and heavy.  Pour on a buttered sheet to cool.  Mark in 1" squares.

Divinity by Lillian G.

I have always been afraid to try divinity because my mom can't make it.  She can make any other kind of candy, so I assumed it must be tricky.  Mine worked great.  Maybe that is because, according to candy lore, divinity is picky about the weather.  If there is a storm coming or anything, it will mess it up.  My mom always  made candy at Christmas, when there is often a storm.  I made a half batch because I didn't want a lot and I wasn't sure how it would work out.  Because of that, I decided to use a hand mixer because 1 egg white is pretty small for my Kitchenaid.  That was a mistake.  I think it would have turned out smoother with the stand mixer.  I kept having to stop the hand mixer to do the next step, but I could have left the Kitchenaid running.  Next time I will do the full batch and use the Kitchenaid.  I only got 10 small dollops of divinity out of a half batch.

Divinity by Lillian G.

Combine these ingredients in a large mixer bowl:
2 egg whites
1/2 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla

Combine these ingredients in a saucepan:
2 c sugar
3/4 c water
1/2 c Karo syrup

Place saucepan over meduim or high heat and stir until boiling.  Cover and continue to boil.  Beat the egg white mixture until stiff peaks form.  When the sugar mixture spins a thread (Better Homes and Gardens defines that as "When a teaspoon is dipped into the hot mixture, then removed, the candy falls off the spoon in a 2-inch-long, fine, thin, thread." 230-233 degrees with a candy thermometer) turn the mixture on low speed and add 1/4 of the syrup mixture slowly to the beaten egg whites.  Leave the mixer on low speed and cook the rest of the syrup to crack stage (295-310 degrees).  Add to egg white mixture and beat until stiff.  Add nuts if desired.  Drop by taplespoons onto waxed paper and cool completely.

Christmas Fudge - Rua J.

I will be honest, I was not excited to do this recipe.  Cherries, pineapple and nuts in fudge...Doesn't appeal to me.  I  decided to get it over with since I had candied cherries and pineapple in the fridge.  I cooked the candy to soft ball but when I went to stir it my on my marble slab my arm ran out of power.  (I know the mixer would have not lasted long enough).  The candy had only began to go to the creamy stage.  Mine is a still a little transparent and sticky.  I tried to stir a small amount after it cooled but the red pineapple and green cherries started spreading color through it all.  Let's just say it isn't pretty.  After all of that is said; if it were creamy white like I expected, it would be gorgeous!!!!!!   I love the flavor!  It is so good.  The nuts and fruit are a really fun combination.  I only used the pecans because I thought it would taste better.  I think I might try to dip a small amount and see how it is.  I would definitely make this one again.  I would do only a half recipe because too many of my family would not eat the nuts.  I really tried to teach them to like nuts but it didn't work.

Christmas Fudge - Rua J.

3  C. Sugar                                                                  2  tsp. Vanilla
1  1/2 C. Light Cream                                                  1  C. Dried Candied Cherries
1  C. Karo Syrup (white)                                             1  C. Dried Candied Pineapple
1  tsp. Salt                                                                   1  1/2 C. Walnuts
2  C.  Pecans

Lightly butter the sides of the pot.  Mix sugar, cream, karo and salt.  Boil to soft ball stage.  Remove from heat and add vanilla.  Beat on medium speed while hot until candy becomes creamy and holds its shape (about 10 min.).  Add fruit and nuts.  Pour into 2- 9"x4" greased pans.  Put in refrigerator.  Cut into cubes.

Burnt Sugar Cake-Louise M.

This cake sounded so delicious!  I was excited to get to make it.  I don't remember Grandma making it, to me she was the pie and roast grandma.  Unfortunately, I think I still prefer her pies.  This cake is good, but not amazing, like Grandma's roast and pie were.  It was a little dry but I think that was due to a typo on the temperature, not the recipe.  It says 325-degrees for 35 minutes, but it actually took about an hour to fully cook.  It also seemed to be missing something, I am assuming salt.  The frosting, on the other hand, was amazing!!!  You could live on it, maybe not for long, but it would be a good life while it lasted.  I think I will make it again with the added salt and see how it goes.  Either way, this frosting WILL be used in the future.

Note:  the burnt sugar syrup will be more an you need for the recipe.

Burnt Sugar Cake

2 C sugar

1 C shortening

1/2 C burnt sugar syrup (recipe below)

1 t vanilla

4 C flour

2 t baking powder

1 t salt

1 1/2 C water

5 egg whites

BURNT SUGAR SYRUP: in a heavy skillet over med-high heat add 1C sugar.  Stir until it melts and creates a dark syrup.  The darker the better tasting the cake will be.  Add 1 C hot water, slowly, stirring a you pour it in.  Continue stirring until the syrup is perfectly clear and any sugar pieces are dissolved. Measure out 1/2 C syrup.

CAKE: sift flour, salt, & baking powder together 4 times and set aside.  In a separate bowl, cream the shortening and sugar until light and fluffy.  (Make sure your shortening isn't rancid or you will have to start this over,not that I had to do that or an..y..thing....).  Add burnt sugar syrup and blend well.  Add vanilla and beat well.  Add flour alternately with water, small amounts at a time, beating until smooth after each addition.  Beat the egg whites until stiff peaks form.  Fold into cake batter.  Pour into 2 9-inch pans.  Bake on 350-degrees for 35 minutes.  Ice with Carmel icing (recipe below).

Carmel Icing

2 C brown sugar

2 C granulated sugar

Dash salt

2 C cream

1/2 C butter

In a med saucepan, bring sugar and cream to a boil, stirring constantly.  Add butter, boil until syrup forms a soft ballon water.  Let cool to lukewarm and beat until thick and creamy, the right consistency to spread.

Easy Busy Day Rolls - Jennie S

First of all, anything that requires thinking way ahead is not easy for me.  Nor are measurements that are 1/2 C minus 1 T.  I find them both annoying.  So I did a full stick of butter, figuring the recipe wasn't made using skim milk and just measured a 1/2 C sugar and then dusted some off.  I also didn't scald the milk, not EASY.  I just heated it in the microwave.  They also rise 4-6 hours after mixing and, lastly, once the rolls are shaped they have to rise an additional 4 hours, which I didn't notice until after I made them at 11 and then a few hours later sat down to write this and realized they needed a total of 8-10 hours rise time.  Meaning, I needed to make these before the kids went to school if we wanted them for dinner.  Instead, they were a midnight snack. Needless to say, I found the recipe guilty of false advertising. 

That said, fresh from the oven they were tasty.  I made some with the brown sugar and nuts and the little hint of sweetness was yummy.  But the next day they were dry.  So if you have a lazy day, as in you would like to only make rolls, this is an ok recipe.

Also, when I checked with mom about this recipe, 4-6 hours of rise time at room temperature seemed extreme, she mentioned that Grandma use to make these and they were usually bland and needed more salt, and 3/4 t salt seemed like not enough for 4 C of flour, so I increased the salt to a heaping tsp.

Note:  the recipe doesn't say the butter should be melted, but it seemed appropriate so I melted it.

Easy Busy Day Rolls

1 T yeast

1 T sugar

1 T water

1/2 C minus 1 T butter, melted

1 C scalded milk

1/2 C minus 1 T sugar 

Heaping tsp salt

3 well beaten eggs

4 C flour

Dissolve yeast and 1 T sugar in 1 T water.  Set aside.  Mix milk, melted butter, 1/2 C-ish sugar and salt.  Mix in eggs then add flour and yeast mixture.  Cover and let rise 4-6 hours at room temperature or overnight in the fridge. 

On a floured surface pat out to 1/8-1/4" thick and cut into strips.  Wrap strips around your finger and place in a muffin tin, each containing 1/2 t melted butter.  If you want sweet rolls, add 1/2 t brown sugar and 1/2 t crushed nuts to each tin.  Rise for 4 hours.  Bake at 350 degrees for 10-15 minutes or until "delicate" brown.  Makes 2-3 doz.

Cinnamon Rolls by Louise M.

This is a great recipe.  I do have to say a thank you to our cousin, DeEtt, who made them once when I was visiting Grandpa.  I hadn't been aware of the recipe, but after I tried the cinnamon rolls she made that day from Grandma's recipe, I decided it was now THE recipe for cinnamon rolls.
    I love that you put the dough in the fridge to raise.   I've always had a hard time getting all the gooey stuff on the rolled out dough, the dough rolled up, and then cut and put on the baking sheet before the rising dough had completely changed shape.  With this recipe, the dough is cold, so you have extra time before it starts rising.  The other thing I love about the recipe is the flavoring.  I think a little almond flavor is common in cinnamon rolls, but never have I seen lemon flavoring.  It really makes a wonderful difference.
    I followed the recipe exactly.  I fills an 11x17 cookie sheet, and after they raise, the rolls will be all touching.  I used 1/2 C melted butter, sprinkled cinnamon and sugar separately, and put craisens on part of them.  I took a couple pictures as I was making them, but didn't manage to get one of them after they baked.   I recommend letting them bake until they are golden brown, not just light brown, so the butter doesn't make them doughy. I used a basic icing for them, but they are also good with cream cheese frosting or plain.

Cinnamon Rolls by Louise M.
2 cakes yeast (4 tsp)
2 C scalded milk
1 1/2 C sugar
1 C shortening
1 tsp salt
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp lemon extract
1 tsp nutmeg
2 beaten eggs
6 1/2 C flour

Dissolve yeast in 1/2 C lukewarm water.  Combine sugar, shortening, and salt in mixing bowl and add boiling milk.  Stir until shortening is melted.  Cool to lukewarm, add eggs, yeast (and water), flour, vanilla, and lemon and almond extract.  Mix well.  Chill in refrigerator 3-4 hours.  Roll out and spread with butter, cinnamon, and sugar.  Also add raisins or nuts if desired.  Let raise.  Bake at 375 for 10-12 minutes or until golden brown.  Frost while warm.

Nut Bread by Mildred M.

As we have already discussed, nuts are gross, so I left them out of all but 1 loaf of this bread.  It is interesting that the one with nuts baked up prettier.  I have had this happen before when I added nuts to only half of a recipe.  My theory is that the nuts affect the moisture and fat content and change the consistency.  So, if it is nut bread, and you don't like nuts, you should look for another recipe.

The concensus on this bread is that it is o.k., but we don't need to make it again.  It is kind of tough and chewy.  I don't think I over-mixed it, because I was careful not to.  The flavor is a lot like brown sugar muffins, which are much tastier and have a better consistency, so make those instead.

Nut Bread by Mildred M.

2 well beaten eggs

2 c brown sugar

2 c sour milk

4 c flour

2 tsp soda

1/2 tsp salt

1 tsp baking powder

1 c chopped walnuts

Cream eggs and sugar; add milk and mix well.  Sift together dry ingredients and add to sugar mixture.  Stir in nuts.  Pour into well greased loaf pans, I got 3 loaves.  Bake at 350 for  50-60 minutes.

Kona Banana Bread - Ann W.

Why is the word "Kona" in the recipe?  It makes it sound like it should have pineapple or coconut in it.  This bread has wonderful flavor.  It is very moist and has great texture.  I turned the temperature lower than the original recipe because I was afraid it would burn on the outside.  (It would have.)  With the toothpick test it was cooked completely.  But as soon as I took it out of the oven.....as you can see there is one small problem.  It sunk so far in the middle even though it was completely cooked that it looks pitiful.  Looking at the ingredients I think it should have more flour.  The sugar and flour are almost equal amounts.  After you add the moisture of the eggs, shortening and bananas it is just not stiff enough to hold a proper shape.  I would maybe try this again and just add an extra 1/4 to 1/3 C. more flour than listed.  Once again, how can you go wrong just using the old stand by.  Grandma Helen's still can't be beat!

Kona Banana Bread - Ann W.

1/2  C. Shortening                                                    1  1/4 C. Sifted Flour (add additional 1/4-1/3 C.)
1  C. Sugar                                                              3/4  tsp. Baking Soda
2  Eggs                                                                    1/2  tsp. Salt
3/4  C. Mashed Bananas                                        

Cream shortening and sugar until light.  Add eggs one at a time mixing well after each.  Mix in bananas.  Sift together dry ingredients and add to banana mixture.  Mix well.  Pour into a well greased or wax paper lined loaf pan.  Bake in moderate oven 325o F. 30 to 40 minutes.

Banana Nut Cake by Louise M.

I always like doing recipes from Grandma!

This cake was good, but not earth shattering.  I followed the directions exactly, except for leaving out the nuts.  One of the layers fell, but not the other.  They were filled the same, but maybe one side of the oven is hotter than the other??  Mom (Louise' daughter) said that the cake always fell, so I didn't feel too bad about it.  I also confirmed the recipe for lemon cream frosting, and I added it below the cake recipe.  Since I can't find the camera ANYWHERE, imagine a two layer cake with bright white frosting, and cake that is a greyish brown.  That sounds like a disgusting color, but I promise it looks yummy!

Banana Nut Cake by Louise Matheson
2 ½ C flour
1 ½ t baking powder
1 ½ C granulated sugar
¾ t soda
¾ t salt
¾ C shortening
6 t flour (I left this out)
½ C brown sugar
6 T buttermilk
1 ½ C mashed bananas (approx. 3 large bananas)
3 eggs
1 ½ t vanilla
¾ C chopped nuts (I left this out)

Sift dry ingredients into large bowl, add shortening, brown sugar, buttermilk, and bananas.  Mix enough to dampen flour.  Beat 2 min.  Add eggs and vanilla.  Beat one minute.  Fold in nuts dusted with 6 T flour
(since we don’t really like nuts in cake, I left out both of these ingredients and this step).  Turn into two greased 8” layer pans lined with paper (or coffee filters, which are the perfect size).  Bake at 350 for 30 minutes.  Frost with lemon cream frosting

Lemon Cream Frosting (all measurements are approximate)

1/2 C shortening

1 t vanilla

dash salt

4 C powdered sugar

1/2 C lemon juice

Mix all ingredients, adding lemon juice as needed.  Beat several minutes to achieve fluffiness.  DO NOT USE MILK.  I guess the lemon juice will sour the milk if you add it.  

Date Nut Cakes

When I looked at my cake recipes, I realized that I have 2 that were almost identical, so I decided to make them both and have people vote for the best one.  Isn't that the only reason we try new recipes, to find out if it is better than the recipe we already have?  I know I come from a family of great cooks, because it is pretty rare for me to find a recipe that is better than what I already have.

Anyway, I HATE nuts and I only like dates a little, so I relied on the opinions of others to tell me which one tastes best.  The consensus is that the Date Cake is moister and more cake-like.  They said it is not just the topping, the whole cake is moister.  The Queen Elizabeth Cake is more like a bread.  The Queen Elizabeth Cake definitely had more steps to mix up and dirtied more dishes.  The Date Cake was easier to mix up, but you have to make the topping, so they take about the same amount of effort, but for the extra effort you get a gooey topping.  Both cakes fell.  I think this is because I tested them with a toothpick at the wrong time.  They definitely took longer to bake than the recipe said.  I will probably never make them again, but for all you date and nut lovers, make Lillian's Date cake, it is better.

left-Queen Elizabeth Date Nut Cake,   right-Date Cake

Date Cake by Lillian G.

1 1/4 c chopped dates
1 c boiling water
1 T butter
1 c sugar
1 egg
1 tsp vanilla
1 1/2 c flour
1 tsp soda
1/2 c chopped nuts

Preheat oven to 350 and grease and flour a 9 inch square cake pan.  Put dates and butter in a mixing bowl and pour the boiling water over the top.  (I let it sit for a little while because I was making both cakes at the same time)  Add everything else, but the nuts, and beat 2 minutes.  Stir in nuts.  Pour in prepared pan and bake 30 minutes, or until it is done in the center.  It will be a dark brown.  Cool slightly, and spread with slightly warm date topping.

Date Topping

1/2 c sugar
1/2 c chopped dates
1/4 c water
1/2 c chopped nuts

Combine sugar, dates, and water in a small sauce pan.  Boil for 2 minutes, then add the nuts.  Cool slightly.

Queen Elizabeth Date Nut Cake by Veda M

1 c boiling water
1 c chopped dates
1 tsp soda
1/4 c butter
1 c sugar
1 egg
1 tsp vanilla
1 1/2 c sifted flour
1 tsp baking powder
1 c chopped nuts

Measure dates into a small bowl, pour boiling water over the top, and add soda.  In another bowl, cream butter and sugar.  Add egg and vanilla.  Stir in dry ingredients, and then the nuts.  Add date mixture, and mix well.  Pour into a greased 9 inch square pan and bake for 25 minutes, or until done in the center.

Applesauce Cupcakes - Loleen G

This is an excellent applesauce cupcake!!!!!  It is very moist and has great flavor.  The texture was very good.  The batter was a little stiffer than regular cake, more like a fruit bread so they are a little heavier but great.  The recipe says to grease the muffin tins so I wonder if the batter was stiffer to allow them to release from the pan easier.  (This was probably before we had paper cupcake papers.)  I baked one with a paper just to see if the paper would stick too hard to the cupcake.  The result was; the paper one worked well, the paper came off fine and it was baked just right.  The non papered ones were a little drier because they were baked harder.  I was surprised how much the paper protected the cupcake from over baking.  Word to the wise.  Paper liners do slow the baking process a little bit.  But, lets get serious who would ever grease 24 cupcake cups when paper liners are so much more convenient!!!!  I used Aunt Mattie's cupcake tins just so the process would be authentic.  I only got 16 cupcakes.  If you need the full 24 you would need to do extra.

Applesauce Cupcakes - Loleen G.

1/3  C. Shortening                                                      2  C.  Flour
1  C. Sugar                                                                1  tsp. Soda
1  Egg                                                                        1/2  tsp. Salt
1  C. Unsweetened Applesauce                                  1  tsp. Cinnamon
1/2  C. Raisins                                                            1/2  tsp. Cloves
1/2  C. Nuts, chopped

Sift together flour, soda, salt and spices.  Mix raisins and nuts.  Cream shortening and sugar well.  Add egg and beat until mixture is fluffy.  Stir in applesauce, raisins and nuts.  Add flour mixture and mix well.  Rub muffin pans with shortening, or use paper liners.  Fill 2/3 full and bake in 350o oven for 18-20 min.  Make sure and check.  Mine cooked really fast.  Makes approx. 16 cup cakes.  Ice with Easy Penuche Frosting or leave plain.

Easy Penuche Frosting:  from Better Homes and Garden Cookbook
Melt 1/2 C butter or margarine; add 1 C brown sugar.  Bring to boiling; cook and stir 1 min. or until slightly thick.  Cool 15 min.  Add 1/4 C hot milk and beat smooth.  Beat in enough of 3 1/4 cups sifted confectioners' sugar for spreading consistency.  Frosts two 8 or 9 inch layers or loaves.

Yummy Chocolate Chip Cookies by Marilyn

Disclaimer:  I don't like raisins.  I will skip desert if it has raisins in it.  It's just not worth the calories.

Marilyn must have loved raisins, because there are twice as many raisins in this recipe as chocolate chips, but the title is still all about the chocolate chips.  Were raisins in everything?  And was it just assumed all cookies would have raisins, so the pertinent information was the chocolate chips??  Because of the way the recipe is put together (boiling the raisins in the water first), I couldn't just leave the offending part out, so I decided to make it dairy free and just feed them all to Ben.  (btw: He LOVES them)  That means I left the chocolate chips out of the Yummy Chocolate Chip recipe.

I'm still giving the recipe a 3.5 because the parts I tasted were great.  They have good texture.  The raisins were very soft and kind of spread out in the cookie because of the boiling.  And like I said, my son loves them.  I'm just not a fan.  I'll probably make them again, and feed them all to my kids while I eat something truly yummy, like chocolate chip-peanut butter cookies.

Yummy Chocolate Chip Cookies by Marilyn Alger

1 C water

2 C raisins

1 t soda

1 C shortening, part butter (I used all shortening to keep them dairy-free)

2 C sugar

1 t cinnamon

3 eggs

1 tsp salt

1 t vanilla

4 C flour (maybe skimp a bit on the flour because I ended up adding a little extra water at the end)

1 t baking powder

1 C nuts (I left these out)

1 6 oz package chocolate chips or 1 Cup.  (I left these out, too)

Boil water and raisins for 5 minutes.  let cool and add soda and cinnamon to raisins.  Cream shortening, sugar, and vanilla.  Add eggs.  Mix in raisin mixture.  Add dry ingredients.  Mix in nuts and chocolate chips.  Bake 12-15 minutes (I did just 10 minutes) at 350.  

Date Dreams - Lillian G.

I really like dates.  While they are not chocolate, by any means, I like dates.  So when I saw this recipe I was excited.  I wanted to make them GF and couldn't find GF corn flakes or rice cereal (I assumed Rice Krispies) so I substituted Rice Chex and Kix.  Honestly, I don't think the cereal was the problem.  The cookies were good, but just not great.  Two of the kids gave it a 3 and wanted seconds, everyone else was fine at 1.  I honestly don't expect to make them again.  

Also, it doesn't say this in the recipe, but I pulsed each cereal in the food processor a couple of times before measuring and I chopped the dates before measuring.  FYI:I used a food processor to cut the dates, but I think cutting them with a knife wold be better.

Date Dreams

3/4 C sugar

1 C dates

2 eggs

1 C rice cereal

1 C nuts

1 C cornflakes

Coconut

In a saucepan on med heat, cook sugar, dates, and eggs together, stirring constantly until the mixture leaves the side of the pan.  (About 10 minutes). Allow to cool somewhat, but not all the way.  Add cereals and nuts.  With buttered hands, roll into a ball and roll in coconut.