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Posted By: Sherry
Date: Friday, September 30, 2005 at 10:42 p.m.


2 c. butter, softened
1 1/4 c. granulated sugar
4 c. flour
1 tsp. vanilla

Mix all ingredients well. Make into several rolls and
wrap in wax paper. Refrigerate until firm. Slice and put on
cookie sheet. Bake in 350 degrees oven for 10 to 12 minutes.
Note: Nuts, chocolate chips or coconut can be added, if

Venice High School Cherry Butter Cookies
Submitted by: BabyCats
"I made these cookies waaay back when in Home Economics class at Venice High School in L.A., California. With a shortbread texture blended with walnuts and cherries, these are certainly unforgettable. I usually bake them around Christmas, but they are super any time of year. They are particularly great with a hot cup of coffee, I hope you enjoy these as much as my family does!" Original recipe yield: 3 1/2 dozen.

2 cups butter, softened
2 teaspoons vanilla extract
2 cups confectioners' sugar
1/4 teaspoon salt
4 1/2 cups sifted all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries


Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Mix in salt, then stir in flour by hand until dough is stiff. Add the walnuts and cherries, and mix into the dough, kneading like bread on a clean floured surface.
Roll dough into ping pong sized balls, and place onto ungreased cookie sheets. Press down balls with a fork to make a criss cross pattern on top.
Bake for 15 to 17 minutes in the preheated oven. Let stand on the baking sheet for a few minutes before removing to wire racks to cool completely.
Chicago Public School Peanut Butter Cookies
Posted by GayleL at 10:15:17pm 2/24/03

Source: - Geraldine Faucher, Chicago, Illinois

Makes 9 dozen cookies

1 1/4 pound (5 sticks) butter, softened
2 1/2 cups granulated sugar
1 3/4 cups brown sugar, packed
1 pound peanut butter
3 eggs
5 1/2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon salt

Preheat oven to 375 degrees F.

In a large bowl of an electric mixer, beat butter until light and fluffy, about 3 minutes. Add both sugars and mix until no granules remain, about 5 minutes. Add peanut butter and mix until combined. Add eggs; continue to beat on high speed for 1 minute.

In a large bowl, combine flour, baking soda and salt. Slowly add flour mixture to butter mixture; stir until well-blended.

Drop dough by heaping tablespoonsful onto greased baking sheets. Flatten dough with palm of hand to form 3-inch circles that are 1/4 inch thick.

Bake cookies for 10 to 12 minutes or until lightly browned on the bottom.

Nutrition facts per cookie: 105 calories, 7 g fat, 3 g saturated fat, 17 mg cholesterol, 10 g carbohydrates, 2 g protein, 25 mg sodium, 0 g fiber

Chicago Public School Cafeteria Butter Cookies
2 sticks (1 cup) softened butter
2/3 cup granulated sugar
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons vanilla extract

Preheat oven to 350 degrees F.

Cream butter and sugar until fluffy. Add vanilla extract. Mix in flour in small increments. Roll dough into balls; Flatten on ungreased cookie sheets. Bake until golden brown.

Makes about 1 1/2 dozen.

Oat Doodles

Like snickerdoodles, but with oatmeal. This is a variation of a recipe from
the January 2005 Better Homes and Gardens magazine.

2 cups oats (not instant)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
4 teaspoons cinnamon
1 cup Butter Flavor Crisco
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup sugar
2 teaspoons cinnamon

Pre-heat oven to 400F.
Grind oats in food processor until fine.
Combine oats, flour, soda, 4 teaspoons cinnamon and cream of tartar.
Set aside.
Cream Crisco and sugar until light in color.
Add eggs and vanilla and incorporate.
Add dry ingredients in two batches, mixing well between additions.
Combined 1/3 cup sugar and 2 teaspoons cinnamon.
Roll dough in 1 inch balls.
Roll is sugar/cinnamon mixture.
Bake 8-10 minutes, until set and slightly cracked.
Cool on sheet 1 minute.
Remove to racks and cool completely.
Note: butterscotch chips or chocolate chips can be added to the dough,
but you will loose much of the snickerdoodle effect.

60 cookies

Memphis City Schools Red Velvet Cake
1-1/4 cups (2-1/2 sticks) butter 3-3/4 cups sugar 2 tbsp. vanilla
extract 5 eggs 2 to 3 bottles (1 oz. each) red food coloring 3 tbsp.
cocoa 2-1/2 cups buttermilk 4 to 6-1/4 cups cake flour 1 tsp. salt
2-1/4 tsp. baking soda 3 tbsp. vinegar
Cream butter, sugar and vanilla extract. Add eggs, one at a time, mixing
well after each. Make a thin paste of cocoa and food coloring. Add to
creamed mixture. Sift flour and salt together. Add flour mixture and
buttermilk to creamed mixture a little at a time, beginning and ending
with flour. Add soda and vinegar and blend into mixture last. Pour into
greased and floured cake pan. Bake in preheated 350 degree oven for 20
to 30 minutes.
Remove from oven and cool completely before icing.
Fluffy White Icing
4-1/2 tbsp. all-purpose flour 1-1/2 cups milk 1-1/2 cups sugar 1-1/2
cups butter 1-1/2 tsp. vanilla extract
Make a thin paste of flour and 1/2 cup milk. Gradually add remaining
milk. Cook in double boiler, beating constantly, until thick. Remove and
let cool. Cream butter and sugar. Add vanilla and beat until fluffy.
Then add the cooled milk mixture and continue beating until like whipped
cream. Both cake and icing must be cool when cake is iced.

Memphis City Schools Carrot Cake
1 cup sugar 3/4 cup oil 1-1/2 cups grated carrots 1 cup flour 2 eggs
1/2 cup raisins, chopped 1 tsp. soda 1 tsp. cinnamon 1 tsp. baking
Beat eggs into sugar, one at a time. Mix dry ingredients. Add oil to dry
ingredients and mix with eggs and sugar. Add carrots. Pour into greased
and floured cake pan. Bake 25 minutes at 350 degrees. Serves 12.

Memphis City Schools Buns and Rolls
2 pkgs. dry yeast 2-1/2 cups milk 1/2 cup sugar 2 tsp. salt 1/2 cup
vegetable oil 1 tsp. baking powder 1 egg 7-1/2 cups all-purpose flour

Dissolve yeast in 1 cup warm milk. Mix remaining milk, sugar, salt, oil,
and baking powder. Beat egg. Add to mixture. Add dissolved yeast. Sift
in flour while stirring. Put in warm place. Let rise. Roll out. Cut
rolls. Preheat oven to 375 degrees. Bake 15 to 25 minutes.

1 qt. milk
1/3 c. tapioca
2 eggs, separated
1/2 c. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla

Heat milk until scalding. Stir in tapioca gradually.
Cook mixture over boiling water or direct low heat 6 to 8
minutes, until tapioca is done. Beat egg yolks until pale in
color. Beat with 1/4 cup sugar and salt. Stir into tapioca.
Cook and stir until mixture thickens slightly. Stir in vanil-
la. Cool slightly. Beat egg whites and remaining 1/4 cup
sugar until stiff. Fold into hot pudding. Cool thoroughly,
covered with wax paper. To serve, spoon into dessert or
parfait dishes. Garnish with whipped cream and maraschino
cherry, if desired. Makes 12 (1/2 cup) servings.
This is a wonderful recipe! It is very easy and makes
an especially creamy pudding.

1/2 c. butter or margarine
1 c. sugar
2 eggs
2 Tbsp. cream
1 tsp. vanilla
2 1/2 c. sifted flour
1/2 tsp. salt
1/4 tsp. soda

Mix well the shortening, sugar and eggs. Add cream and
vanilla. Blend in sifted dry ingredients. Chill dough until
stiff. Roll a small portion at a time, keeping remainder in
refrigerator. Cut out cookies and bake in 400 degrees oven for 6 to 8
minutes. When cool, ice and decorate according to Bible school
theme. Great for seasonal shapes, especially Christmas.
(Home-Size Recipe)
2 qt. flour
1 Tbsp. baking powder
1 c. dry milk
1/2 c. sugar
1/2 lb. butter
1 1/2 tsp. salt
5 Tbsp. yeast
1 qt. lukewarm water
2 Tbsp. cinnamon
1 c. sugar

Mix sugar and yeast in lukewarm water; let stand for 10
minutes. Mix dry ingredients. Cut butter in. When yeast is
ready, pour into dry ingredients; mix until dough leaves sides
of bowl. Roll out and butter; sprinkle on cinnamon/sugar and
roll and cut. Let rise until double in size. Bake at 350 degrees
until done. Spread with glaze while hot.

Glaze for Cinnamon Rolls:
2 qt. powdered sugar
4 Tbsp. vanilla
1 c. milk-liquid
Mix together; spread over hot rolls.

1 1/2 qt. warm water
1/2 c. sugar
2 1/2 Tbsp. salt
1/3 c. yeast
4 3/4 qt. plain flour
1 1/2 c. dry milk
1 1/2 c. shortening
4 c. brown sugar

1 lb. butter
milk to taste
3 boxes powdered sugar

Mix water, sugar, salt and yeast. Let stand. Measure
flour, milk and shortening, then add liquid. Cover and let
stand. Roll out thin. Mix brown sugar and cinnamon and spread
with melted butter on rolled out dough. Roll up and cut
1/2-inch thick. Place in buttered pans and let rise. Bake.
Glaze: Mix butter, sugar, milk and flavoring together
in pan until butter is melted. Makes 140 rolls.

4 cakes yeast
2 c. lukewarm milk
1/2 c. sugar
2 tsp. salt
1/2 c. shortening
1 egg
1 c. cake flour
5 c. bread flour
3/4 tsp. ground nutmeg
1/4 c. melted butter

Cake Crumb Filling:
1 c. plain cake crumbs
1/2 c. brown sugar, packed
1 Tbsp. ground cinnamon

Dissolve yeast in lukewarm milk. Combine sugar, salt,
shortening and egg in mixing bowl and mix 1 minute at low
speed. Add milk mixture and mix 1 minute. Add flours and
nutmeg and mix only enough for flour to be well incorporated,
no more than 5 minutes. Roll out to rectangle shape. Brush
with butter and sprinkle with crumb filling. Roll up jelly
roll fashion. Slice into 1 1/2-inch thick slices. Place on
greased baking sheet, cut side down and pat out fairly flat.
Let rise until double. Bake at 400 degrees for 15 minutes. When
partially cool, glaze with 2 cups powdered sugar, mixed with
1/4 cup hot water and 1 teaspoon vanilla.

1/2 c. butter (1/4 lb.)
3/4 c. honey
1 lightly beaten egg
1 1/2 tsp. vanilla
1/2 tsp. salt
1 c. whole wheat flour
3/4 tsp. baking powder
1/2 c. toasted wheat germ
3/4 c. rolled oats
3/4 c. raisins
3/4 c. chopped walnuts

These cookies are the big favorite among kids. This
snack is wholesome and utterly satisfying.
Preheat oven to 375 degrees. Cream butter and honey until
fluffy. Add egg, vanilla and salt and beat well. Stir flour,
baking powder, wheat germ and rolled oats together with a fork.
Blend well with other ingredients, adding a tablespoon of water
if necessary to hold mixture together. Place by tablespoon on
greased cookie sheet, flatten slightly. Bake for 10 to 12
minutes. Makes 24.

1 c. softened butter or
2/3 c. sugar
2 1/2 c. flour
1 tsp. vanilla

Beat butter and sugar until creamy. Add flour and
vanilla. Dough should be soft, but not stiff. (Should be able
to hold in your hand without it sticking.) If too stiff, add a
tablespoon of milk. Make balls about the size of a walnut.
Place on cookie sheet and flatten with fingers or bottom of a
glass dipped in sugar. Bake at 350 degrees until slightly brown.
Makes about 2 dozen cookies.
2 c. butter or oleo
2 eggs
4 tsp. baking powder
2 c. sugar
5 c. flour
4 tsp. lemon extract or

Cream butter and sugar and add eggs. Sift flour and
baking powder and add to creamed mixture and mix well. Add
flour. Drop on ungreased cookie sheet. Press down, using
bottom of glass covered with a damp cloth. Bake at 400 degrees for 6
to 8 minutes.

1/2 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

3 Tbsp. sugar
1 1/2 tsp. cinnamon
1/2 c. chopped nuts (optional)

Cream butter and sugar together. Add eggs, one at a
time, beating well after each addition. Stir in vanilla. Add
dry sifted ingredients together alternately with milk. Spoon
into baking cups. Blend sugar, cinnamon and nuts (optional)
together and sprinkle on top of batter filled cups. Bake at
375 degrees for 120 minutes.

1/2 c. sugar
2 eggs
2 tsp. baking soda
1/2 c. butter
2 1/2 to 2 3/4 c. flour
1 tsp. vanilla

Cream sugar and butter. Beat in eggs, flour, baking
powder and vanilla. Chill 3 to 4 hours. Roll out on lightly
floured surface to about 1/8-inch thick. Use your favorite
cookie cutters. Bake at 375 degrees for 7 to 12 minutes, on ungreased
cookie sheet. Remove from pan and cool.

1/2 stick margarine
1 box powdered sugar
1 c. peanut butter
1/3 c. cocoa
2 c. grated American cheese
1/8 c. water
2 tsp. vanilla

Combine in order: margarine, sugar, peanut butter,
cocoa, cheese, water and vanilla and mix. Blend for 5 minutes.
Roll in long rolls in waxed paper. Refrigerate. Cut in slices
and serve.

1/4 c. Crisco
1/2 c. peanut butter
1/2 c. white sugar
1/2 c. brown sugar
1 egg
1 tsp. baking soda
1 c. plain flour

Cream peanut butter and Crisco. Add sugars. Mix until
light. Add egg, flour and soda together. Then add to mixture.
Bake on greased pan at 350 degrees. Makes 20 cookies.

1/2 c. margarine
3/4 c. brown sugar
1 egg, slightly beaten
1 1/2 tsp. vanilla
1/2 tsp. salt
1/2 c. whole wheat flour
3/4 tsp. baking powder
1 c. wheat germ
1 1/2 c. rolled oats
3/4 c. raisins
1/2 c. toasted sunflower seeds
or chopped nuts

Preheat oven to 375 degrees. Cream together the margarine and
sugar. Add the egg, vanilla and salt; beat well. Stir flour,
baking powder, wheat germ and rolled oats together with a fork.
Blend well with other ingredients, adding a tablespoon or more
of water if necessary to hold the mixture together. Place by
tablespoon on greased cookie sheets. Flatten them slightly.
Bake for 10 to 12 minutes. Makes about 3 dozen.

3 c. white sugar
1/4 c. and 2 Tbsp. water
3/4 c. and 2 Tbsp. white syrup
3 egg whites, beaten stiff

Mix syrup, sugar and water over high heat. Bring to a
boil and boil until hard ball forms. Remove from heat. Pour
in egg whites and beat until thick and workable. Roll into
1/8-inch thick sheet on a mixture of flour and confectioners
sugar. Spread with peanut butter. Roll up into a log, chill
and slice.

1 1/2 c. flour
1/2 tsp. salt
1/2 c. sugar
1/3 c. butter
1 1/2 c. cherries, drained
(save juice)
1/4 c. sugar
1 Tbsp. cornstarch

Mix flour, salt and sugar. Cut in butter. Reserve 1/3
of mixture; spread remainder in 8-inch square pan. Place
cherries over crumbs; sprinkle reserved crumbs over cherries.
Bake at 350 degrees for 45 minutes.
Serve with hot cherry sauce. Thicken juice with 1/4 cup
sugar and cornstarch cooking until clear. Cafeteria cooks
stretched sauce by adding other fruit juices.


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