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Dish Pan Cookies
Dish pan Cookies
2 cups oil 1/2 teaspoon Baking [soda crossed out] P
2 cups Brown Sugar 2 teaspoon soda
4 eggs 1 teaspoon salt
2 cups white Sugar 4 cups Flour
1 1/2 cups oats
2 cups cocoanut
4 cups corn flakes
1 pkg choc chips or butter scotch chips if
desired .
Mix oil, sugars + eggs, Stir in Baking p.
salt soda + flour. Mix well.
Add oats, cocoanut + mix in flakes
Then chips. Bake at 325 ° for 10 to 15 mins
on ungreased cookie sheet.
---
# Dish Pan Cookies
## Ingredients
- 2 cups oil
- 2 cups brown sugar
- 4 eggs
- 2 cups white sugar
- 1 1/2 cups oats
- 2 cups coconut
- 4 cups corn flakes
- 1 pkg chocolate chips or butterscotch chips, if desired
- 1/2 tsp baking powder
- 2 tsp soda
- 1 tsp salt
- 4 cups flour
## Instructions
1. Mix the oil, sugars, and eggs.
2. Stir in the baking powder, salt, soda, and flour. Mix well.
3. Add the oats and coconut, then mix in the corn flakes.
4. Add the chips.
5. Bake at 325°F for 10 to 15 minutes on an ungreased cookie sheet. -
Minute Boil Fudge Frosting
Card 1 Front:
Minute Boil Fudge Frosting
Place in saucepan: 2 ounces
chocolate finely cut 1½ cups sugar
7 T. milk, 2 T. butter. 1 T. corn syrup
and ¼ t. salt. Bring slowly to a full
rolling boil. stirring constantly and
boil briskly 1 minute. (1½ min. on rainy
or humid day) cool to lukewarm Add 1 t.
vanilla and beat til thick enough
to spread. If too hard add a little
cream or soften over hot water.
Card 1 Back: blank
---
# Minute Boil Fudge Frosting
## Ingredients
- 2 oz chocolate, finely cut
- 1 1/2 cups sugar
- 7 Tbsp milk
- 2 Tbsp butter
- 1 Tbsp corn syrup
- 1/4 tsp salt
- 1 tsp vanilla
## Instructions
1. Place in saucepan: chocolate, sugar, milk, butter, corn syrup, and salt.
2. Bring slowly to a full rolling boil, stirring constantly.
3. Boil briskly for 1 minute (1 1/2 minutes on a rainy or humid day).
4. Cool to lukewarm.
5. Add vanilla and beat until thick enough to spread.
6. If too hard, add a little cream or soften over hot water. -
Chocolate Gloss
Card 1 Front of recipe RCA0010-20260706-0016:
Chocolate Gloss
¾ cup sugar
½ cup coffee cream
1 package (6 oz.) semi-sweet
chocolate pieces
Combine cream and sugar and cook over low
heat until mixture comes to boiling point. Re-
move from heat. Place chocolate pieces in
mixing bowl. Pour hot cream mixture over
chocolate. Beat at low speed until chocolate
is melted. Then beat at high speed until frost-
ing is of spreading consistency. Use as di-
rected above. [Continued on page 68]
Card 1 Back: blank
---
# Chocolate Gloss
## Ingredients
- 3/4 cup sugar
- 1/2 cup coffee cream (half and half or table cream)
- 1 package (6 oz.) semi-sweet chocolate pieces
## Instructions
1. Combine cream and sugar and cook over low heat until mixture comes to boiling point.
2. Remove from heat.
3. Place chocolate pieces in a mixing bowl.
4. Pour hot cream mixture over chocolate.
5. Beat at low speed until chocolate is melted.
6. Then beat at high speed until frosting is of spreading consistency.
7. Use as directed above. -
Fudge Frosting
FUDGE FROSTING (LELA)
Mix together thoroly: 2 c. sugar, ¼ c. white corn
syrup, ½ c. milk, ½ c. shortining, 2 sq. unsweetened
chocolate, ¼ t. salt.
Stir over low heat till short. and chocolate are melted;
then, stirring constantly, bring to full boil. Boil for
exactly one minute
Remove from heat and beat until lukewarm; add 1 t.
vanilla and continue beating till icing loses gloss.
Considerable beating is required for creamy consistency
Card 1 Back: blank
---
# Fudge Frosting
*Recipe from the kitchen of Lela*
## Ingredients
- 2 cups sugar
- 1/4 cup white corn syrup
- 1/2 cup milk
- 1/2 cup shortening
- 2 squares unsweetened chocolate (2 oz)
- 1/4 tsp salt
- 1 tsp vanilla
## Instructions
1. Mix together thoroughly: sugar, white corn syrup, milk, shortening, unsweetened chocolate, and salt.
2. Stir over low heat until shortening and chocolate are melted.
3. Then, stirring constantly, bring to a full boil. Boil for exactly one minute.
4. Remove from heat and beat until lukewarm.
5. Add vanilla and continue beating until icing loses its gloss.
6. Considerable beating is required for a creamy consistency. -
Soft Chocolate Frosting
Soft Chocolate Frosting
4 sq. chocolate Add choc. to milk in double
1¼ c. cold milk boiler & heat. When chocolate
4 T flour is melted beat with rotary
1 c sugar egg beater till smooth & blended
2 T butter Sift flour with sugar, add
1 t vanilla. a small amt. of choc. mixture
- - - - - - stirring until smooth. Return to
d.b., cook till thickened, & add butter & vanilla. Cool
& spread on cake.
Card 1 Back: blank
---
# Soft Chocolate Frosting
## Ingredients
- 4 squares chocolate
- 1 1/4 cups cold milk
- 4 Tbsp flour
- 1 cup sugar
- 2 Tbsp butter
- 1 tsp vanilla
## Instructions
1. Add chocolate to milk in double boiler and heat.
2. When chocolate is melted, beat with a rotary egg beater until smooth and blended.
3. Sift flour with sugar, then add a small amount of the chocolate mixture, stirring until smooth.
4. Return to double boiler and cook until thickened.
5. Add butter and vanilla.
6. Cool and spread on cake. -
Powdered Sugar Frostings / Peanut Butter Powdered Sugar Frosting / Chocolate Coffee Powdered Sugar Frosting / Chocolate DeLuxe Frosting
Powdered Sugar Frostings
(1) ~~mix~~ Work into the desired am't of Pd. sugar
as much Peanut butter as you want
smoothing it out with milk. Spread on cake
(2) Combine chocolate, Pd. sugar, & coffee to smooth
paste & spread between layers & on top.
(3.) Chocolate DeLuxe
Combine: 1 large egg, 2 cups sifted
pd sugar, ¼ t. salt, ⅓ C. soft shortening
2 sq. (2 oz.) unsweetened chocolate (melted)
Beat with rotary beater till fluffy
Card 1 Back: blank
---
# Powdered Sugar Frostings — Three Variations
---
# Peanut Butter Powdered Sugar Frosting
## Ingredients
- Powdered sugar, desired amount
- Peanut butter, to taste
- Milk, to smooth
## Instructions
1. Work peanut butter into the desired amount of powdered sugar.
2. Smooth out with milk to spreading consistency.
3. Spread on cake.
---
# Chocolate Coffee Powdered Sugar Frosting
## Ingredients
- Chocolate
- Powdered sugar
- Coffee
## Instructions
1. Combine chocolate, powdered sugar, and coffee to a smooth paste.
2. Spread between layers and on top of cake.
---
# Chocolate DeLuxe Frosting
## Ingredients
- 1 large egg
- 2 cups sifted powdered sugar
- 1/4 tsp salt
- 1/3 cup soft shortening
- 2 squares (2 oz.) unsweetened chocolate, melted
## Instructions
1. Combine egg, sifted powdered sugar, salt, soft shortening, and melted chocolate.
2. Beat with rotary beater until fluffy. -
Marshmallow Icing
Marshmallow Icing
¾c gran. sugar white of 1 egg
⅓c water vanilla
6or 8 marshmallows
Boil sugar & water until spins
thread, melt marshmallows in syrup
pour over beaten egg white add flavor
& spread thickly over cake. Melt
2 oz. unsweetened chocolate with
½ t. butter & spread thin coating
over icing when cool.
Card 1 Back: blank
---
# Marshmallow Icing
## Ingredients
- 3/4 cup granulated sugar
- 1/3 cup water
- 6 or 8 marshmallows
- White of 1 egg
- Vanilla
- 2 oz unsweetened chocolate
- 1/2 tsp butter
## Instructions
1. Boil sugar and water until it spins a thread (230–235°F).
2. Melt marshmallows in the syrup.
3. Pour over beaten egg white; add vanilla flavoring.
4. Spread thickly over cake.
5. Melt 2 oz unsweetened chocolate with 1/2 tsp butter and spread a thin coating over the icing when cool. -
Hot Fudge Sauce
Card 1 Front:
Hot Fudge Sauce
2 squares bitter chocolate
1 cup sugar
1½ T butter or margarine
Put all ingredients into saucepan. Do not use
a teflon-lined pan. Cook over low heat, stirring
constantly until chocolate melts. Without removing
pan from heat, beat mixture with electric beater
until mixture is well blended and thick.
Serve hot over ice cream or cake. Store
remaining sauce in refrigerator. Can be reheated
after refrigeration. YIELD 1 PINT
Card 1 Back: blank
---
# Hot Fudge Sauce
*Yields 1 pint*
## Ingredients
- 2 squares bitter chocolate (unsweetened baking chocolate)
- 1 cup sugar
- 1 1/2 Tbsp butter or margarine
## Instructions
1. Put all ingredients into saucepan. Do not use a teflon-lined pan.
2. Cook over low heat, stirring constantly until chocolate melts.
3. Without removing pan from heat, beat mixture with electric beater until mixture is well blended and thick.
4. Serve hot over ice cream or cake.
5. Store remaining sauce in refrigerator. Can be reheated after refrigeration. -
Chocolate Pixies
Card 1 Front:
Chocolate Pixies
2½c. flour 2c. sugar
2t. baking powder 4 eggs
½t. salt 2t. vanilla
½c. veg. oil 1c. pwd sugar
40g. (1oz) unsweetened choc. melted
Sift together flour, bkg pwdr and salt. Combine oil,
choc and gran. sugar. Add eggs one at a time and beat well
after each addition. Add vanilla. Add dry ingredients, blend
well. Chill several hrs or overnight.
Heat moderate oven (350°) Spread xxx sugar in small
flat pan. Drop dough by rounded teaspoonfuls into xxx sugar
with fingers, coat balls. Place 2" apart on greased
cookie sheet. Bake 10-12 min. Cool on wire racks.
Card 1 Back: blank
---
# Chocolate Pixies
## Ingredients
- 2 1/2 c. flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c. vegetable oil
- 40g (1 oz) unsweetened chocolate, melted
- 2 c. granulated sugar
- 4 eggs
- 2 tsp vanilla
- 1 c. powdered sugar (for rolling)
## Instructions
1. Sift together flour, baking powder, and salt.
2. Combine oil, melted chocolate, and granulated sugar.
3. Add eggs one at a time, beating well after each addition.
4. Add vanilla.
5. Add dry ingredients and blend well.
6. Chill dough several hours or overnight.
7. Heat oven to 350°.
8. Spread powdered sugar in a small flat pan.
9. Drop dough by rounded teaspoonfuls into the powdered sugar; with fingers, coat and roll into balls.
10. Place balls 2 inches apart on a greased cookie sheet.
11. Bake 10–12 minutes.
12. Cool on wire racks. -
Chocolate Pecan Pie
Card 1 Front:
CHOCOLATE PECAN PIE-BAKER'S CHOCOLATE/KARO SYRUP
3 eggs, slightly beaten
1 cup KARO Light or Dark Corn Syrup
1 pkg.. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
or 4 squares (4 oz.) BAKER'S Semi-Sweet Choc-
olate, melted and cooled
1/3 cup sugar
2 TB. butter or margarine, melted
1 teaspoon vanilla extract
1½ cups pecan halves
1 unbaked 9" pastry shell
In large bowl, stir eggs, corn syrup, chocolate
sugar, butter, and vanilla until well blended.
Stir in pecans. Pour into pastry shell. Bake
Card 1 Back:
in 350 degree oven for 50-60 minutes or until
knife inserted halfway between center and
edge comes out clean. Cool on wire rack.
Makes 8 servings.
---
# Chocolate Pecan Pie
*Recipe by Baker's Chocolate & Karo Syrup*
*Makes 8 servings*
## Ingredients
- 3 eggs, slightly beaten
- 1 cup Karo Light or Dark Corn Syrup
- 1 pkg. (4 oz.) Baker's German's Sweet Chocolate, or 4 squares (4 oz.) Baker's Semi-Sweet Chocolate, melted and cooled
- 1/3 cup sugar
- 2 Tbsp butter or margarine, melted
- 1 tsp vanilla extract
- 1 1/2 cups pecan halves
- 1 unbaked 9" pastry shell
## Instructions
1. In a large bowl, stir eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended.
2. Stir in pecans.
3. Pour into pastry shell.
4. Bake in a 350°F oven for 50–60 minutes, or until a knife inserted halfway between the center and edge comes out clean.
5. Cool on a wire rack. -
Chocolate and Pecan Bars
CHOCOLATE AND PECAN BARS
1 c. all-purpose flour 1 c. graham-cracker
2/3 cup sugar crumbs
½ tsp. salt
3/4 c. (1½ sticks) butter/margarine
2 eggs 1 can sweetened condensed
½ c. cocoa milk
1½ tsp. vanilla ½ c. flaked coconut
1 c. chopped pecans
Heat oven to 350 degrees. In large bowl, stir
together flour, crumbs, sugar and salt. Add
butter, cut in until mixture resembles coarse
crumbs. Stir in 1 beaten egg. Press evenly
onto bottom of ungreased 13x9x2" baking pan.
Bake 25 min. or until golden. In large mixer
Card 1 Back:
bowl, beat sweetened condensed milk, cocoa, re-
maining 1 egg and vanilla. Pour over baked
layer. Sprinkle coconut then pecans over top.
Bake 25 minutes or until set. Cool com-
pletely. Cut into bars.
Yield: about 24 bars.
---
# Chocolate and Pecan Bars
*Yields about 24 bars*
## Ingredients
- 1 c. all-purpose flour
- 1 c. graham-cracker crumbs
- 2/3 cup sugar
- 1/2 tsp. salt
- 3/4 c. (1 1/2 sticks) butter or margarine
- 2 eggs (divided)
- 1 can sweetened condensed milk
- 1/2 c. cocoa
- 1 1/2 tsp. vanilla
- 1/2 c. flaked coconut
- 1 c. chopped pecans
## Instructions
1. Heat oven to 350°F.
2. In a large bowl, stir together flour, graham-cracker crumbs, sugar, and salt.
3. Add butter; cut in until mixture resembles coarse crumbs.
4. Stir in 1 beaten egg.
5. Press evenly onto the bottom of an ungreased 13x9x2" baking pan.
6. Bake 25 minutes or until golden.
7. In a large mixer bowl, beat sweetened condensed milk, cocoa, remaining 1 egg, and vanilla.
8. Pour over baked layer.
9. Sprinkle coconut, then pecans, over top.
10. Bake 25 minutes or until set.
11. Cool completely.
12. Cut into bars. -
Chocolate Crinkle Cookies
Card 1 Front:
CHOCOLATE CRINKLE COOKIES "M & M" CANDIES
½ c. vegetable oil 4 eggs
4 oz. unsweetened 2 c. all-purpose flour
chocolate, melted 2 tsp. baking powder
and cooled ½ tsp. salt
2 cups sugar 2 cups chopped "M&M's"
2 tsp. vanilla
Mix oil, chocolate, sugar and vanilla. Blend
in eggs, one at a time. Stir in flour, baking
powder and salt. Refrigerate until chilled, at
least 3 hours. Heat oven to 350 degrees. Shape
dough by rounded teaspoonfuls into balls. Roll
in candies. Place about 2" apart on greased
cookie sheet. Bake until almost no imprint re-
Card 1 Back:
mains when touched lightly in center, 10-12
minutes. Immediately remove from cookie sheet:
cool.
Makes about 6 dozen cookies.
HIGH ALTITUDE DIRECTIONS; (3500-600 feet) Heat
oven to 375 degrees. Decrease sugar to 1 2/3
cups. Bake 8-10 minutes.
---
# Chocolate Crinkle Cookies
*Recipe by 'M&M' Candies*
*Makes about 6 dozen cookies*
## Ingredients
- 1/2 c. vegetable oil
- 4 oz. unsweetened chocolate, melted and cooled
- 2 cups sugar
- 2 tsp. vanilla
- 4 eggs
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups chopped "M&M's"
## Instructions
1. Mix oil, chocolate, sugar, and vanilla.
2. Blend in eggs, one at a time.
3. Stir in flour, baking powder, and salt.
4. Refrigerate until chilled, at least 3 hours.
5. Heat oven to 350°F.
6. Shape dough by rounded teaspoonfuls into balls.
7. Roll in candies.
8. Place about 2" apart on greased cookie sheet.
9. Bake until almost no imprint remains when touched lightly in center, 10–12 minutes.
10. Immediately remove from cookie sheet; cool.
### High Altitude Directions (3,500–6,000 feet)
- Heat oven to 375°F.
- Decrease sugar to 1 2/3 cups.
- Bake 8–10 minutes.