Oatmeal Carmelitas

Another great recipe courtesy of my sister-in-law. These bar cookies are so good they should be illegal.

CRUST:
2 cups flour
2 cups oats
1 1/2 cup brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cup margarine

FILLING:
1 (12 1/2 oz.) jar caramel topping
3 tbl. flour
1 pkg chocolate chips
1 cup chopped nuts

Combine crust ingredients in a large bowl with a mixer. Press half of crust mixture into a 13x9x2 baking pan sprayed with non-stick cooking spray. Bake at 350ºF for 10 minutes. Meanwhile, in a small bowl, combine caramel topping and 3 tbl. flour. Remove partially baked crust from oven. Sprinkle with chocolate chips and nuts. Drizzle on caramel topping. Crumble reserved crust mixture over all. Bake an additional 18 to 22 minutes. Cool and cut into bars before serving.

Chocolate Chip Cookies

My take on the classic Toll House recipe. More cookie, less chocolate chips. Sometimes I leave the chips out altogether.

4 1/2 cups flour
2 tsp. baking soda
2 tsp. salt
1 cup butter or margarine
1 cup shortening
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
2 tsp. vanilla
1 1/2 cups mini chocolate chips

In medium bowl, combine flour, soda and salt, set aside. In a large bowl, cream butter, shortening and sugars. Beat in eggs and vanilla. Gradually add dry ingredients until well blended. Stir in chocolate chips. Drop by small teaspoons onto ungreased cookie sheets. Bake at 375ºF for 8-10 minutes.

Butter Cookies

This recipe came with the cookie press my mother purchased in the '40s or '50s. I've not found another to equal it. These cookies are super easy and delicious.

1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. vanilla
1/8 tsp. salt
3 tsp. milk or cream
food dye, optional
colored sugar and/or sprinkles, optional

Cream butter, add sugar and stir together thoroughly. Add the unbeaten egg yolk and vanilla, mix well. Sift the flour, baking powder and salt together. Add to the creamed mixture alternately with milk. Stir thoroughly. Tint dough with food dyes, if desired. Press cookies through a cookie press onto ungreased baking sheets. Decorate with colored sugar and/or sprinkles, if desired. Bake at 400ºF for 10 minutes or until edges are slightly browned.

For a more mellow flavor, allow cookies to age 2-6 weeks before eating, but who can wait that long?!

Lemon Blossoms

1 pkg yellow cake mix
1 pkg instant lemon pudding
4 eggs
3/4 cup vegetable oil

Glaze:
4 cups powdered sugar
1/3 cup lemon juice
zest of 1 lemon
3 tbl vegetable oil
3 tbl water

Preheat the oven to 350ºF. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding, eggs and oil and blend until smooth. Fill each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and water. Mix until smooth. Dip cakes into the glaze while they're still warm, covering as much of the cake as possible. Place on wire racks over wax paper. Let set about 1 hour. Store in tightly covered container.

Makes 4-5 dozen