What’s Cooking?

October 26, 2017

Finely, we have October weather so lets start our ovens to make some super-duper sweet goodies. 
My friend, Linda White from Alma, came through again with these sweeties to share with you. Bless her…..

Carol Cope Cooking & Recipes

Carol Cope
Cooking & Recipes

from Linda
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup butter
1/4 cup shortening
1 egg
1 cup flour
1 1/2 cups Quick Oatmeal
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 cup raisins or chopped nuts if desired

Heat oven to 375 degrees 
Mix all ingredients together except oats, flour and raisins.   Then stir in oats, flour and raisins.  Drop by rounded teaspoon of mixture on to a ungreased cookie sheet. 
Bake until light brown, approximately 10 minutes.  Immediately remove from cookie sheet to cool…enjoy..

by Linda White

1 Graham cracker crust
1 cup peanut butter
8 oz. cream cheese
1 1.4 cup powdered sugar
8 oz. cool whip

Mix all ingredients together and put in the graham cracker crust.  Place in the refrigerator to cool.  **Note you can double this and make two (2) pies.  Great for any type of people gatherings….

from Kerry Dunn Waterman

1 box yellow cake mix
1 cup water
3 eggs
1 tsp. ground cinnamon
1 cup applesauce

1  container Vanilla frosting
1/4 cup caramel topping
1/2 cup Heath bar, crushed
1/4 cup caramel topping

Preheat oven to 350 degrees.  Prepare 15x10x 1 inch baking sheet with cooking spray.
In a large bowl, beat cake mix, water, eggs and cinnamon with electric mixer on medium speed for about 1-2 minutes or until mixture is smooth.
Stir in applesauce and mix well.  Spread mixture into baking sheet.  Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
In a medium bowl, stir in vanilla frosting and 1/4 cup of caramel topping until well mixed.
Frost cake and drizzle with remaining 1/4 cup caramel topping.  Top with the Heath bar crumbles.  **This is simply delicious…..

Until next week, Happy baking….
God Bless, 
Carol Jean

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