Jeanne Bleecker '72

3/4 cup sugar      2 tblspn butter, softened
2 eggs            2 tspn almond extract
2 14/ cup all purpose flour    1 1/2 tspn baking powder
1/4 tspn salt      2/3 cup finely ground almonds
1 egg white slightly beaten

- Preheat oven to 400 degrees 
- Grease baking sheet

- Beat together butter, sugar, whole eggs, and almond extract until smooth
- Combine flour, baking powder, salt, and almonds and add to egg mixture mixing into a smooth, stiff dough
- Divide dough into fourths
- On the baking sheet, shape into loaves and space them evenly
- Brush with egg white

- Bake the loaves for 20 minutes or until lightly browned
- Remove from oven and let cool for 5 minutes
- Slice loaves diagonally into 1/2 to 1 inch slices while still warm
- Bake an additional 5 minutes or until crisp
- Cool completely

Goes great with morning coffee or a nice evening snack!

Contributed by: Jeanne Bleecker '72 <threejay@ruraltel.net>

Kylene's Comments:

Jovina (Cruz) Sepulveda '91
ingredients:     2 cups Bisquick mix                6 eggs
                      1 pkg. cream cheese               2 T. melted butter 
                       1/2 cup fresh milk                   1 tsp. baking powder
                        1 cup sugar 

Directions: Place all ingredients in a bowl.  Mix well.  Place in a prepared pan (greased and floured). Bake at 350* for 40 minutes.  Use a 9x9x2 inch pan.  You can use a metal or glass pan.  I use glass when I bake mine.  You can also sprinkle grated Edam cheese 5 minutes before the end of the cooking time.

Kylene's Comments:

Contributed by: "Jerry Long '63"<breadman@erols.com>

Kylene's Comments:

Heat oven to 375. Grease cookie sheets. Beat butter, sugar, eggs, vanilla together until fluffy. Sift flour, baking powder, baking soda and salt together into mixture and blend well. Stir in coconut and rolled oats. Drop by rounded tablespoonfuls 3 inches apart on prepared cookie sheets and flatten with a fork. Bake 10 mins. or until nicely browned and set.  Cool until firm then lift off sheets and finish cooling on racks. Makes about 3 dozen large cookies. (I add about 1 c of raisins to mine.) Family favorite. 

Contributed by: "Juanita Marie (Wade) Wellman '74"<jwellman@sdenet.alsde.edu>

Kylene's Comments:

Contributed by: "Bruce F Hawkins"<bfhawkins@netpci.com>

Kylene's Comments:

2/3 c shortening                    3/4 c sugar
1/2 tsp. grated orange peel    1/2 tsp. vanilla
1 egg                                       4 tsp. milk
2 c flour                                  1 1/2 tsp. baking powder
1/4 tsp. salt
 

Cream shortening, sugar, orange peel and vanilla. Ad egg; beat until fluffy.
Stir in milk. Sift dry ingredients; stir into shortening mixture. Blend.
Divide dough in half and chill one hour.

Roll out on floured surface, cut and bake on greased cookie sheet 6-8
minutes at 375 degrees. Cool slightly, remove from pan. Cool and decorate.

Contributed by: "Kylene Nickerson" <kylene@rmi.net>

Kylene's Comments:

Granny Rose's Sugar Cookies

2 cups sugar
1 cup butter
1 cup sour cream (feel those arteries hardening yet?)
5 cups flour - sift flour before measuring
1 teaspoon soda
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs

Beat eggs, sugar, butter, sour cream.

Combine all dry ingredients.

Mix all ingredients and beat/mix until very well combined.

Refrigerate for 2 - 3 hours, until batter is stiff.

Roll out on floured surface -- flour rolling pin.  Use cookie cutter. (I like the batter to be 3/8 inch thick or more, but I like the thicker, less crisp cookies.)

Bake in 350 degree oven until lightly brown.

Try different thickness and baking times to hit your favorite.  We have beau coup cookies at Christmas and these are everyone's favorites every year.

Contributed by: "Earl Gillespie '61" <egillespie@pop.mindspring.com>

Kylene's Comments: