Jackie Hancock Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 cup cake flour, sifted1/2 cup unsweetened cocoa powder1/4 tsp salt3/4 cup Egg Beaters®3/4 cup granulated sugar6 Tbsp unsweetened applesauce2 Tbsp vegetable oil1 1/2 tsp vanilla, chopped1 Tbsp walnuts, chopped (optional) Preheat oven to 350 degrees. Spray an 8 inch square pan with vegetable cooking spray … Continue reading Low-Fat Brownies
Doris Bell, Donna Kelley Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup crunchy peanut butter1 cup sugar1 egg1 tsp vanilla (optional) Mix and roll into balls. Press with palm of hand. Cool on ungreased cooking sheet. Bake at 350 degrees for 10 minutes These are good. No mistake-no flour.
Louisiana Watermelon Festival Recipe 1 stick butter1 stick margarine1/8 tsp salt1/4 tsp grated lemon rind1/2 cup sugar2 egg yolks2 3/4 cups sifted cake flourWatermelon rind preserves (about 1/2 cup) if necessary, use blender In large mixer bowl add cream butter, salt and lemon rind. Beat in sugar and egg yolks. On low speed, add flour … Continue reading Watermelon Rind Preserve Cookies
Avistine Kendrix, FHS 1 stick (1/2 cup) oleo1 3/4 cup sugar3 eggs1 tsp lemon flavoring3 cup flour1 Tbsp baking soda Mix sugar and oleo well. Add eggs and flavoring. Mix flour and baking powder. Add to first mixture. Roll out 1/4 inch thick. Cut with cookie cutter. Place on greased cookie sheet. Bake at 425° … Continue reading Tea Cake
Sharon Dixson, Central Office 2 sticks margarine2 eggs3 cups flour1 tsp vanilla2 cup sugar1 tsp soda1/2 tsp salt Mix and drop on cookie sheet. Bake at 350° until golden brown.
Anonymous 1 egg1 cup sugar1/4 cup buttermilk1 tsp vanilla2 cup flour3 Tbsp butter1 tsp soda Cream sugar and butter; add vanilla and egg. Beat well. Sift dry ingredients and add alternately with buttermilk. Roll in small amount of flour and pinch off about 1 teaspoon at a time. Flatten with your hands. Place on lightly … Continue reading Grandma’s Tea Cakes
Laveina Bearden, FMS 1/2 cup peanut butter1/2 cup butter2 cup sugar1/2 cup milk2 cup quick oats1/2 cup chopped nuts1 tsp vanilla3 Tbsp cocoa Bring milk, sugar, butter and cocoa to a boil. Boil for 1 minute. Remove from heat. Quickly beat in oats; add peanut butter, vanilla and nuts. Drop cookies onto cookie sheet. Let … Continue reading Boiled Cookies
Kathryn Nutt, Lillie School 1 box brown sugar2 sticks oleo2 eggs1 1/2 cup flour2 tsp baking powder2 cup chopped nuts2 tsp vanilla10 Tbsp cocoaPinch of salt Sift together flour, baking powder and salt. Melt butter and stir in cocoa. In mixing bowl, combine all the ingredients. Cook in two 8x8 inch greased and floured pans. … Continue reading Brownies
Sharon Dixson, Central Office 1 cup flour1 cup sugar5 Tbsp cocoa1/2 cup margarine2 eggs, beaten1 tsp vanilla1/2 cup chopped nuts Mix all ingredients, adding nuts last. Pour into a greased 6 inch square pan. Bake at 350° fir 3o minutes.
Joyce Smith, DHS 2/3 cup margarine1 2/3 cup sugar2 eggs1 cup cottage cheese2 3/4 cup flour1 tsp vanilla1/2 cup coconut1/2 cup nutsPowdered sugar Cream margarine and sugar together. Add eggs and beat 1 minute. Mix other ingredients into this. Form into balls. Roll in powdered sugar. Bake 10 minutes at 350°.