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Irresistible Peanut Butter Cookies
IRRESISTIBLE PEANUT BUTTER COOKIES CRISCO
3/4 cup creamy peanut butter
½ cup Crisco shortening
1¼ cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1. Heat oven to 375 degrees.
Card 1 Back:
2. Combine peanut butter, Crisco, brown sugar,
milk and vanilla in large bowl. Beat at
medium speed of electric mixer untill well-
blended. Add egg. Beat just until blended.
3. Combine four, salt and baking soda. Add to
creamed mixture at low speed. Mix just un-
till blended. Drop by heaping teaspoonfuls
2 inches apart onto ungreased bakingsheet.
VARIATION: Flatten slightly in crisscross
pattern with tines of fork.
4. Bake at 375 degrees for 7-8 minutes, or until
set and just beginning to brown. Cool 2
minutes on baking sheet before removing to
cooling rack.
YIELD: THREE DOZEN COOKIES
---
# Irresistible Peanut Butter Cookies
*Recipe by Crisco*
*Yields three dozen cookies*
## Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup Crisco shortening
- 1 1/4 cups firmly packed brown sugar
- 3 Tbsp milk
- 1 Tbsp vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 3/4 tsp salt
- 3/4 tsp baking soda
## Instructions
1. Heat oven to 375°F.
2. Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
4. Bake at 375°F for 7–8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to cooling rack.
> **Variation:** Flatten slightly in crisscross pattern with tines of a fork. -
Italian Chicken and Eggplant
ITALIAN CHICKEN AND
EGGPLANT
1 broiler-fryer
chicken, cooked
and boned
1/2 teaspoon garlic
salt
1 1/2 pounds eggplant,
peeled and sliced
1/4-inch thick
2 eggs, beaten
2 cups soft bread
crumbs
1/2 cup oil
1 teaspoon salt,
divided
1/8 teaspoon white
pepper
1/4 cup minced green
pepper
1 tablespoon grated
onion
1 (15-ounce) can
tomato sauce
1/2 cup chicken
broth
1 teaspoon oregano
1/2 teaspoon basil
1/2 cup Parmesan
(over)
Back:
cheese
1 (8-ounce)
package
Mozzarella
cheese, sliced
Cut cooked chicken into
bite-sized pieces. Sprinkle
with garlic salt and set
aside. Dip eggplant slices
into beaten eggs. Roll in
crumbs. In a large skillet,
heat oil over medium heat.
Brown eggplant on both
sides and drain on paper
towel. Sprinkle with 1/2
teaspoon salt and white
pepper.
Reserve 2 tablespoons
oil in skillet. Saute pepper
and onion for about 2 min-
utes. Add tomato sauce,
chicken broth, oregon, ba-
sil and remaining salt. Boil
for 2 minutes.
In greased shallow bak-
ing dish, layer a third of
eggplant slices. Add half of
cooked chicken, spreading
evenly over eggplant. Pour
a third of tomato sau[ce]
over chicken; sprink[le]
wit[h] a third of Parmesa[n]
cheese; top with a third o[f]
Mozzarella cheese slices.
Repeat layers. Top with
third layer of eggplant and
remaining tomato sauce.
Sprinkle with remaining
Parmesan cheese and top
with last of Mozzarella
slices. Refrigerate, covered
until 45 minutes before
serving time.
Bake in a preheated 350-
degree oven for 45 min-
utes. Yields 6 servings.
---
# Italian Chicken and Eggplant
*Serves 6*
## Ingredients
### Eggplant
- 1 1/2 lbs eggplant, peeled and sliced 1/4 inch thick
- 2 eggs, beaten
- 2 cups soft bread crumbs
- 1/2 cup oil (for frying)
- 1/2 tsp salt
- 1/8 tsp white pepper
### Chicken
- 1 broiler-fryer chicken, cooked and boned, cut into bite-sized pieces
- 1/2 tsp garlic salt
### Tomato Sauce
- 2 Tbsp reserved oil (from eggplant frying)
- 1/4 cup green pepper, minced
- 1 Tbsp onion, grated
- 1 can (15 oz) tomato sauce
- 1/2 cup chicken broth
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp salt
### Cheese Layers
- 1/2 cup Parmesan cheese, grated
- 1 package (8 oz) Mozzarella cheese, sliced
## Instructions
### Prepare Chicken
1. Cut cooked chicken into bite-sized pieces.
2. Sprinkle with garlic salt and set aside.
### Prepare Eggplant
1. Dip eggplant slices in beaten egg, then roll in bread crumbs to coat.
2. Heat oil in a large skillet over medium heat.
3. Brown eggplant slices on both sides until golden; drain on paper towels.
4. Sprinkle with 1/2 tsp salt and white pepper.
5. Reserve 2 Tbsp of the frying oil in the skillet.
### Make Tomato Sauce
1. In the reserved oil, sauté green pepper and onion over medium heat for approximately 2 minutes.
2. Add tomato sauce, chicken broth, oregano, basil, and remaining 1/2 tsp salt.
3. Bring to a boil and cook 2 minutes. Remove from heat.
### Assemble
1. Grease a shallow baking dish.
2. Layer one third of the eggplant slices on the bottom.
3. Spread half the chicken evenly over the eggplant.
4. Pour one third of the tomato sauce over the chicken.
5. Sprinkle with one third of the Parmesan cheese.
6. Top with one third of the Mozzarella slices.
7. Repeat layers — eggplant, remaining chicken, one third sauce, one third Parmesan, one third Mozzarella.
8. Top with the final layer of eggplant and remaining tomato sauce.
9. Sprinkle with remaining Parmesan and top with remaining Mozzarella slices.
10. Cover and refrigerate until 45 minutes before serving.
### Bake
1. Preheat oven to 350°F.
2. Bake uncovered for 45 minutes until bubbling and cheese is golden.
3. Let rest 5 minutes before serving. -
Jade Bubbling
Jade Bubbling
20 people
1 lime jelletin
1 cup hot water
2 " cool "
6 oz. lemon ade
1 cups pineapple juice
1 large ginger ale
ice mold
lemon ade & water
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---
# Jade Bubbling
*Serves 20*
## Ingredients
- 1 lime gelatin
- 1 cup hot water
- 2 cups cool water
- 6 oz. lemonade
- 1 cup pineapple juice
- 1 large ginger ale
- Ice mold (made with lemonade & water)
## Instructions
1. Dissolve lime gelatin in 1 cup hot water.
2. Add 2 cups cool water, lemonade, and pineapple juice; stir to combine.
3. Prepare an ice mold using lemonade and water; add to punch bowl.
4. Just before serving, pour in the large ginger ale. -
Jalapeno Dip
Jalopeno Dip
lg. refried beans heated
taco sauce
guacomole dip (cream together
tomatoes
green onions
Jalopenios
cheese
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# Jalapeno Dip
## Ingredients (Quantities Inferred)
- 1 lg. can (28 oz) refried beans, heated
- Taco sauce (half jar)
- Guacamole dip (12 oz)
- Sour cream (1 cup)
- Tomatoes (2 medium, diced)
- Green onions (4-5, sliced)
- Jalapenos (2-4 sliced or diced)
- Cheese (2 cups cheddar or Mexican blend)
## Instructions
1. Heat refried beans.
2. Cream together guacamole dip and sour cream.
3. Layer or combine taco sauce, guacamole dip mixture, tomatoes, green onions, jalapenos, and cheese over heated refried beans. -
Jello Dessert
JELLO DESSERT
Dissolve 1 large package strawberry jello in 2 cups boiling water, add 1½
cups cold water. Let set until clabbery.
Chill 1 large can (14 oz) evaporated milk chilled until still, but not
frozen, so it will whip. Whip until stiff and then add 3/4 cup sugar and juice
and grated (fine) rind of 1½ lemons.
Whip jello until foamy and then fold in milk mixture. Crush until fine 12-15
graham crackers. Sprinkle 1/2 of the cracker crumbs in 10x14 pan. Pour in
jello mixture and sprinkle remaining cracker crumbs over top. Chill over nite
or longer.
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# Jello Dessert
## Ingredients
- 1 large package strawberry Jell-O
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 large can (14 oz) evaporated milk, chilled until still but not frozen
- 3/4 cup sugar
- Juice of 1 1/2 lemons
- Grated (fine) rind of 1 1/2 lemons
- 12–15 graham crackers, crushed fine
## Instructions
1. Dissolve the strawberry Jell-O in 2 cups boiling water. Add 1 1/2 cups cold water. Let set until clabbery (partially gelled).
2. Chill the evaporated milk until very cold but not frozen, so it will whip. Whip until stiff, then add the sugar and the juice and grated rind of 1 1/2 lemons.
3. Whip the partially set Jell-O until foamy, then fold in the whipped milk mixture.
4. Crush the graham crackers until fine. Sprinkle half of the cracker crumbs into a 10x14 pan.
5. Pour the Jell-O mixture over the crumb layer, then sprinkle the remaining cracker crumbs over the top.
6. Chill overnight or longer before serving.
## Editor's Notes
- **"clabbery"** — a period term meaning partially set or thickened, used to describe Jell-O at the soft-gel stage, similar to a loose pudding consistency. Equivalent to "slightly thickened" or "syrupy" in modern recipe language. -
Jello Dessert
JELLO DESSERT
Dissolve 1 large package of strawberry jello in 2 cups boiling water, add
1½ cups cold water. Let set until clabbery.
Chill 1 large can (14 oz) evaporated milk until still but not frozen, so it
will whip. Whip until stiff and then add 3/4 cup sugar and juice and grated
(fine) rind of 1½ lemons.
Whip jello until foamy and then fold in milk mixutre. Crush until fine 12-15
graham crackers. Sprinkle 1/2 of the cracker crumbs in 10x14 pand. Pour in
jello mixutre and sprinkle remaining cracker crumbs over top. Chill over
nite or longer.
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# Jello Dessert
## Ingredients
- 1 large package strawberry jello
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 large can (14 oz) evaporated milk
- 3/4 cup sugar
- Juice of 1 1/2 lemons
- Grated (fine) rind of 1 1/2 lemons
- 12–15 graham crackers, crushed fine
## Instructions
1. Dissolve 1 large package of strawberry jello in 2 cups boiling water; add 1 1/2 cups cold water. Let set until clabbery (partially set and thickened).
2. Chill the 14 oz can of evaporated milk until very cold but not frozen, so it will whip. Whip until stiff.
3. Add 3/4 cup sugar and the juice and finely grated rind of 1 1/2 lemons to the whipped evaporated milk mixture.
4. Whip the partially set jello until foamy, then fold in the milk mixture.
5. Crush 12–15 graham crackers until fine. Sprinkle half of the cracker crumbs into a 10x14 pan.
6. Pour the jello mixture over the crumbs and sprinkle the remaining cracker crumbs over the top.
7. Chill overnight or longer before serving.
## Editor's Notes
- **"clabbery"** — a period term meaning partially set or thickened to a clabber-like consistency; the jello should be set enough to be foamy when whipped but not fully firm. -
Jello Dessert
Jello Dessert
Set 1 pkg (3oz) Strawberry Jello until clabbery.
Whip 1 lg can of milk, which has been
thoroughly chilled (really cold). add juice &
rind 1½ lemons + 3/4 c sugar. Whip
jello until foamy & fold whip cream.
Line 10X13 pan with crushed graham
crackers. Pour jello & sprinkle crumbs
over. (12-16 crackers)
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# Jello Dessert
## Ingredients
- 1 pkg (3 oz) strawberry Jello
- 1 large can evaporated milk, thoroughly chilled (really cold)
- Juice and rind of 1 1/2 lemons
- 3/4 cup sugar
- 12–16 graham crackers, crushed
## Instructions
1. Prepare the strawberry Jello and set until clabbery (partially set).
2. Whip the large can of thoroughly chilled milk until fluffy.
3. Add the juice and rind of 1 1/2 lemons and 3/4 cup sugar to the whipped milk.
4. Whip the partially set Jello until foamy.
5. Fold the whipped milk mixture into the foamy Jello.
6. Line a 10×13 pan with crushed graham crackers.
7. Pour the Jello mixture over the crust and sprinkle remaining crumbs over the top.
8. Chill until set before serving. -
Jewish Coffee Cake
Jewish Coffee Cake
1 yellow cake mix
1 pkg. Instant Pudding (Vanilla)
4 eggs
1/2 c. oil
2 t. vanilla
1 C (8oz) sour cream
Topping / Filling Mix together
1/3 c sugar 1 t. cinnamon
1 t. Cocoa 1/2 c. chopped nuts
(I prefer to double this for more filling
Back:
Combine all cake ingredients & beat until
very thick & smooth. Pour 1/2 batter in a
greased tube pan or 10" Springform pan. Sprinkle
with a little more than 1/2 of filling. Pour on
rest of batter and sprinkle with rest of topping.
Bake at 350°
50 - 55 min tube pan
60 - 65 min Springform pan
Use toothpick to test for doneness
---
# Jewish Coffee Cake
## Ingredients
- 1 yellow cake mix
- 1 pkg instant pudding (vanilla)
- 4 eggs
- 1/2 cup oil
- 2 tsp vanilla
- 1 cup (8 oz) sour cream
## Topping / Filling
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 tsp cocoa
- 1/2 cup chopped nuts
(I prefer to double this for more filling)
## Instructions
1. Mix together all topping/filling ingredients and set aside.
2. Combine all cake ingredients and beat until very thick and smooth.
3. Pour 1/2 of the batter into a greased tube pan or 10" springform pan.
4. Sprinkle with a little more than 1/2 of the filling.
5. Pour on the rest of the batter and sprinkle with the rest of the topping.
6. Bake at 350°F — 50–55 minutes for a tube pan, 60–65 minutes for a springform pan.
7. Use a toothpick to test for doneness. -
Jewish Coffee Cake
Jewish Coffee Cake
Recipe from the kitchen of Bea Vail
Cake Dough:
1 box yellow cake mix
1 package instant vanilla pudding
½ cup oil
1 cup sour cream
4 eggs
2 teaspoons vanilla
Topping/Filling Mix together:
1/3 cup sugar 1 teaspoon cinnamon
1 teaspoon cocoa ½ cup chopped pecans
(I prefer to double this for more filling.)
Back:
Combine all cake ingredients and beat until very
thick and smooth. Pour ½ batter in greased tube
pan or 10" springform pan. Sprinkle with a littl
more than ½ of filling. Pour on rest of batter
and sprinkle with rest of topping. Bake at 350.
50-55 minutes for tube pan
60-65 minutes for springform pan
Use toothpick to test for doneness.
This is a fairly plain, type of cake that is so
delicious you find yourself having a tiny piece,
then another and another. Men seem to prefer thi
cake over most others because there is no gook
or overly sweet icing.
---
# Jewish Coffee Cake
## Ingredients
- 1 box yellow cake mix
- 1 package instant vanilla pudding
- 1/2 cup oil
- 1 cup sour cream
- 4 eggs
- 2 tsp vanilla
## Topping/Filling
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 tsp cocoa
- 1/2 cup chopped pecans
## Instructions
1. Mix together all topping/filling ingredients and set aside. (Double the topping/filling for more filling.)
2. Combine all cake ingredients and beat until very thick and smooth.
3. Pour half the batter into a greased tube pan or 10" springform pan.
4. Sprinkle with a little more than half of the filling.
5. Pour the remaining batter on top and sprinkle with the rest of the topping.
6. Bake at 350°F — 50–55 minutes for a tube pan, or 60–65 minutes for a springform pan.
7. Use a toothpick to test for doneness. -
Jewish Coffee Cake
Jewish Coffee Cake
1 box yellow cake mix
1 large box instant vanilla
pudding mix
1/2 Cup Oil
4 eggs
1 t. vanilla - 1 cup water - mix
beat 10 minutes.
Topping
1/2 Cup sugar - 1 or 2 tablespoons
cinnamon, 1/2 cup nuts - Grease +
flour pan
Card 1 Front:
Pour 1/2 batter in pan - sprinkle
with topping - add rest of batter - rest
of topping - marbleize with knife
Bake 325° about 1 hr or until done.
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# Jewish Coffee Cake
## Ingredients
### Cake
- 1 box yellow cake mix
- 1 large box instant vanilla pudding mix
- 1/2 cup oil
- 4 eggs
- 1 tsp vanilla
- 1 cup water
### Topping
- 1/2 cup sugar
- 1 or 2 Tbsp cinnamon
- 1/2 cup nuts
## Instructions
### Cake
1. Grease and flour the pan.
2. Combine the cake mix, pudding mix, oil, eggs, vanilla, and water. Mix, then beat for 10 minutes.
### Topping
3. Combine the sugar, cinnamon, and nuts.
### Assembly
4. Pour half of the batter into the prepared pan.
5. Sprinkle with half of the topping.
6. Add the rest of the batter, then the rest of the topping.
7. Marbleize with a knife.
8. Bake at 325°F for about 1 hour, or until done. -
K. F. Coleslaw
K. F. Coleslaw
2 lbs cabbage
1/4 c. onion
1/4 carrots
3 T veg. oil
2/3 c. Miracle Whip
3 T Tarragon Vinegar
1/2 c. sugar.
1/2 t salt
(over) From Sandy
Back:
Refrigerate for 12 hours.
---
# K. F. Coleslaw
## Ingredients
- 2 lbs cabbage
- 1/4 cup onion
- 1/4 carrots
- 3 Tbsp vegetable oil
- 2/3 cup Miracle Whip
- 3 Tbsp Tarragon Vinegar
- 1/2 cup sugar
- 1/2 tsp salt
## Instructions
1. Combine all ingredients.
2. Refrigerate for 12 hours. -
Karo Nut Pie
KARO NUT PIE THE TAMPA TRIBUNE
Dough for single-crusted 9-inch pie
3 whole eggs 1 cup dark Karo syrup
2/3 c. dark brown sugar ½ TB. vanilla
1½/3 c.pecans Unsweetened whipped
cream
5 TB. butter, melted and cooled
Place pie dough in 9" pie pan and crimp or
flute edges.
Preheat oven to 425 degrees.
Beat eggs until yolks and whites are well-mixed
Add syrup, brown sugar, melted butter and va-
nilla extract. Mix well. Stir in pecans
gently, taking care not to break them. Pour
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into pie shell.
Bake 15 minutes. Reduce heat to 350 degrees.
Bake 20-25 minutes more, or until just set (in-
terior is no longer syrupy; knife inserted will
come out clean.)
Remove from oven and let cool. Serve slightly
warm, topped with unsweetened whipped cream,
if desired.
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# Karo Nut Pie
*The Tampa Tribune*
## Ingredients
- Dough for single-crusted 9-inch pie
- 3 whole eggs
- 1 cup dark Karo syrup
- 2/3 cup dark brown sugar
- 1/2 Tbsp vanilla
- 1 1/3 cups pecans
- 5 Tbsp butter, melted and cooled
- Unsweetened whipped cream, for serving
## Instructions
1. Place pie dough in a 9-inch pie pan and crimp or flute edges.
2. Preheat oven to 425°F.
3. Beat eggs until yolks and whites are well mixed.
4. Add syrup, brown sugar, melted butter, and vanilla extract. Mix well.
5. Stir in pecans gently, taking care not to break them.
6. Pour into pie shell.
7. Bake 15 minutes. Reduce heat to 350°F.
8. Bake 20–25 minutes more, or until just set (interior is no longer syrupy; knife inserted will come out clean).
9. Remove from oven and let cool. Serve slightly warm, topped with unsweetened whipped cream, if desired.