Jessie Hamilton, F.H.S. 1 cup butter, melted1/2 tsp. soda5 cup flour4 eggs2 cup sugar Combine butter, eggs, and sugar; gradually. Add soda and flour. Roll to about 1/8 inch thickness. Cut and bake at 325° for 10-12 minutes.
Peggy Ginn, F.H.S. 1/2 cup Eagle Brand® sweetened condensed milk1/4 cup water1/2 lb marshmallows1 cup chopped pecans1 cup finely cut, dried dates2 1/2 cup (about 30 crackers of 5 1/2 oz) fine graham cracker crumbsWhipped cream In medium size mixing bowl, blend together milk and water. Stir in remaining ingredients, except cream. Shape into a … Continue reading Marshmallow Roll
Linda Calk, S.H.S. 1 1/4 butter2 cup sugar2 eggs2 tsp vanilla2 cup unsifted all-purpose flour3/4 cup cocoa1 tsp baking soda1/2 tsp salt1 cup chopped nuts Cream butter and sugar in bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda, and salt. Blend into creamed mixture. Stir in nuts if desired. Drop by … Continue reading Chewy Chocolate Cookies
Nina Henson, Linville High School 1/2 cup peanut butter1 stick butter or margarine1/2 cup granulated sugar1/2 tsp vanilla1 egg1 1/2 cup sifted flour1 tsp soda1 tsp salt Cream together peanut butter and butter. Add sugars and vanilla. Continue beating until mixture is light and fluffy. Add egg and beat well . Stir in dry ingredients … Continue reading Peanut Butter Cookies
Amy’s Louisiana Kitchen From Union Parish https://youtu.be/udH4uPDJjZk Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube. 4 Cups Grape Tomatoes 1 Clove Garlic, thinly sliced 1 pound ( 12 ounces) Angel Hair Pasta 3 to 4 cups Chicken Broth 8 ounces Smoked Mozzarella, chopped roughly Olive Oil Salt and Pepper Place … Continue reading PASTA with SMOKED MOZERELLA & ROASTED TOMATOES 💕 with Amy’s Louisiana Kitchen
Mary Crain, R.B.S. 1 cup graham crackers1/4 cup melted butter or margarine1 (14 fl oz) can sweetened condensed milk1/2 tsp grated lemon or lime rind1/3 cup lemon or lime juice5 1/4 cup (12 oz) Birds Eye Cool Whip® whipped topping, thawed2 2/3 cups (7 oz) Baker's Angel Flake® coconutFresh or canned fruit (Suggested fruit: 1 … Continue reading Coconut Fruit Squares
Carolyn Doster, Spearsville High 3 cup sugar1 cup light Karo® syrup1 1/2 cut half & half cream1/2 lb Brazil® nuts, halved1/2 lb pecans, halved1/2 lb walnuts, halved1/2 lb candied cherries1/2 lb candied pineapple1 1/2 Tbsp vanilla Combine sugar, syrup, and cream. Cook to soft ball stage. Remove from heat and beat until thick. Add vanilla, … Continue reading Suzonne’s Holiday Delight
Helen Story, B.H.S. 1/2 cup butter or margarine, softened1/3 cup granulated sugar1/3 packed brown sugar1 egg1 Tbsp water1/2 tsp vanilla1 1/4 cup flour1/2 tsp baking soda1/4 tap salt2 (4 oz) package sweet chocolate chips1/2 cup chopped walnut Thoroughly cream together butter and sugars. Add egg, water, and vanilla; beat well. Stir together flour, soda, and … Continue reading Sweet Chocolate Chip Cookies
Linda Calk, S.H.S. 1 1/2 cup brown sugar2 eggs, beaten1/2 tsp soda1 cup flour2 tsp vanilla1/8 tsp salt1 cup chopped walnuts Cream sugar and eggs, then add rest of ingredients. Spread in oiled 11x7x2 inch pan. Bake for 18 minutes at 350°.
Peggy Ginn, F.H.S. 1 1/2 cup Crisco®3/4 cup cocoa3 1/2 cup sugar6 eggs2 cup flour1 tsp baking powder1 tsp salt2 cups chopped nuts2 tsp vanilla Melt Crisco® and add cocoa together. Add sugar and eggs to melted chocolate mixture. Beat in dry ingredients. Stir in nuts and vanilla. Pour batter into a 12x16 1/2 inch … Continue reading Brownies