MyRecipeBox

  EDITH’S OATMEAL CAKE By Edith Schlater A treasured family recipe here.  Preheat oven 350°F Light oil and flour a 9x13-inch baking pan. Set aside. INGREDIENTS: 1 Cup uncooked Oats ½ Cup Butter 1 ¼ Cup Boiling Water 2 Eggs 1 Tsp Vanilla ¾ Cup Brown Sugar ¾ Cup Granulated Sugar 1 ⅓ Cup Flour ½ Tsp Cinnamon ½ Tsp Baking Soda ½ Tsp Salt DIRECTIONS: In pan on stove mix oatmeal, butter, boiling water. Stir on low heat until butter melts. Add brown sugar. Let cool (stir often to help cool). Add eggs and vanilla. Stir until eggs are blended well.  In bowl combine granulated sugar, flour, cinnamon, baking soda and salt.  Add oatmeal. Mix well. (Optional: add raisins or craisins) Pour into prepared 9x13-inch baking pan. Bake 25-30 minutes.  Insert toothpick into center for doneness.  TOPPING: ¼ Cup Milk ¾ Cup Brown Sugar ¼ Cup Butter  ½ Cup Chopped Nuts In saucepan heat milk, sugar and butter until melted. Pour over cake. Sprinkle nuts on top. Bake an additiona...

  When I worked at Kmart, I had a co-worker whose husband was a firefighter. This recipe came out of one of the fire department's cookbooks. We make it two or three times a year now.  TORTILLA ROLL-UPS 16 Ounces Cream Cheese 16 Ounces Sour Cream 4 Ounces Green Chilies, drained and chopped 8 Ounces Black Olives, drained and chopped 2 Cups Shredded Cheddar Cheese 2 small Packages Buddig Beef, chopped (or one large) Minced Onion Seasoned Salt Garlic Powder 10 Flour Tortillas Mix first six ingredients together.  Season to taste. Spread mixture onto tortillas.  Roll up and wrap in clear plastic. Refrigerate overnight.  Unwrap. Cut into slices.  Serve with salsa, taco sauce or dip of choice.

This is my MIL's recipe.   Edith’s Pumpkin Walnut Cookies By Edith Schlater Preheat oven to 375°F INGREDIENTS: ½ Cup Margarine 1 ½ Cups Brown Sugar 2 Eggs 1 Cup Pumpkin Puree 1 Teaspoon Vanilla 1 Teaspoon Lemon Zest  1 Teaspoon Lemon Juice 2 ½ Cups Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt 1 ½ Teaspoons Pumpkin Spice ¼ Teaspoon Ground Ginger 1 Cup Chopped Walnuts DIRECTIONS: Cream margarine and sugar together until fluffy. Beat in eggs, one at a time. Stir in pumpkin, vanilla, lemon zest and lemon juice. Sift flour with baking powder, salt and spice; gradually blend into butter mix. Stir in walnuts. Drop by tablespoonful onto greased cookie sheet. Bake 12 to 14 minutes.  Makes approximately 2 ½ to 3 dozen cookies.

  I have had this recipe for decades, ever since I was a teenager. Have no idea where I got it originally, but more than likely a friend shared it with me.  MY PEANUT BUTTER COOKIES Preheat oven to 375°F INGREDIENTS ¼ Cup Shortening ½ Cup Creamy Peanut Butter  ½ Cup Sugar ½ Cup Honey 1 Egg 1 ¼ Cups Flour  ½ Tsp Baking Powder ¾ Tsp Baking Soda  ¼ Tsp Salt DIRECTIONS Cream shortening, peanut butter, sugar, honey and egg in mixing bowl. Whisk dry ingredients together in separate bowl; gradually add to liquid mixture.  Roll dough into balls. Place at least 3-inches apart on lightly greased cookie sheet. Flatten with fork dipped in flour. Bake 10 minutes.  Makes approximately three dozen, depending on size. **I like to make the size of a quarter. ***Have also switched out the flour to use an all purpose gluten free flour blend. Works quite well.