Recipes

FROSTED CASHEW COOKIES

½ cup butter or margarine
1 cup firmly packed light brown CRYSTAL SUGAR
1 egg
½ teaspoon vanilla
2 cups sifted flour

Golden Butter Frosting:
½ cup butter
3 tablespoons cream
¼ teaspoon vanilla

¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
1/3 cup sour cream
1 cup chopped cashew nuts

2 cups sifted powdered CRYSTAL SUGAR

Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
Sift dry ingredients together and add alternately to mixture with sour cream and mix well. Fold in nuts.
Drop by teaspoon on greased sheets.
Bake at 350 degrees, until very lightly browned, 10 minutes. Cool and top with frosting.
Frosting: lightly brown butter. Remove from heat and add cream and vanilla. Stir in sugar and beat until smooth and thick enough to spread.
Each cookie can be topped with a whole or half cashew nut. Yield: 3 dozen

SUGAR COOKIES

2 cups butter
1 cup powdered CRYSTAL SUGAR
1 cup granulated CRYSTAL SUGAR

2 eggs
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla

Preheat oven to 350 degrees.

Cream butter. Add powdered sugar, sugar and eggs. Beat until fluffy.

Combine flour, cream of tartar and soda in sifter and add to above mixture.

Chill dough before rolling into small balls.

Flatten on cookie sheet, with glass dipped in sugar.

Bake for 10-12 minutes at 350 degrees. Yield: 4 dozen

MARSHMALLOW FUDGE BROWNIES

½ cup shortening
¾ cup granulated CRYSTAR SUGAR
2 eggs, well beaten
¾ cup flour
¼ teaspoon baking powder

Frosting:
½ cup water ½ cup firmly packed light brown CRYSTAL SUGAR
1 square unsweetened chocolate

2 tablespoons cocoa
¼ teaspoon salt
1 teaspoon vanilla
3 cups miniature marshmallows

3 tablespoons butter
1 teaspoon vanilla
3 cups powdered CRYSTAL SUGAR

Preheat oven to 350 degrees.
Cream: Shortening and sugar, add eggs.
Sift together: flour, baking powder, cocoa and salt. Add vanilla. Mix all together and put in 9 x 13 inch greased pan. Bake at 350 degrees for 20 minutes.
Remove from oven and place marshmallows on top. Return to oven for 3 minutes. Remove and cool.
For frosting: boil water, brown sugar and unsweetened chocolate. Add: butter and vanilla. Let cool. Stir in powdered sugar and spread on top of marshmallows.

CHIPPETTE TURTLE BARS

½ cup butter or margarine
½ cup firmly packed light brown CRYSTAL SUGAR
2 cups crushed ripple potato chips
1 ½ cups rolled oats

1 teaspoon vanilla
1 cup caramel or butterscotch ice cream topping
1 12-ounce package semi-sweet chocolate chips
½ cup chopped pecans

Preheat oven to 350 degrees.
In a saucepan, melt butter; stir in brown sugar. Remove from heat and add crushed potato chips, rolled oats and vanilla. Mix well. Pat into greased 9 x 13 inch pan; reserve 1 cup of mixture.
Drizzle half of caramel topping over chip mixture.
Top with chocolate chips and pecans. Drizzle remaining caramel topping over mixture. Sprinkle with remaining crushed chip mixture.
Bake at 350 degrees about 15 minutes or until bubbly and browned.
Cool thoroughly before serving. Yield: 24 bars

LEMON SQUARES

1 cup flour
½ cup butter or margarine
¼ cup powdered CRYSTAL SUGAR
1 cup granulated CRYSTAL SUGAR

2 eggs
¼ teaspoon salt
½ teaspoon baking powder
2 tablespoons lemon juice

Preheat oven to 350 degrees.
Mix flour, butter (or margarine) and powdered sugar in a bowl. Press into an ungreased 8x8 inch square pan. Press dough a half inch up on sides of pan.
Bake for 20 minutes at 350 degrees.
Beat the sugar, eggs, salt, baking powder and lemon juice, until it is fluffy. Pour this over the baked crust.
Bake for an additional 25 minutes at 350 degrees.
When baked and slightly cooled, sprinkle a small amount of powdered sugar on top.

IRISH APPLE CAKE

4 cups sliced apples
2 eggs
2 cups granulated CRYSTAL SUGAR
2 teaspoons cinnamon

Frosting:
1 egg
2 cups powdered CRYSTAL SUGAR

½ cup oil
1 cup chopped nuts
2 cups flour
2 teaspoons baking soda
1 teaspoon salt

1 teaspoon vanilla
1 tablespoon instant coffee or maple flavoring

Preheat oven to 350 degrees.
Put sliced apples in large mixing bowl. Break eggs over apples and stir. Add cinnamon, sugar, oil and nuts.
Sift flour with salt and soda. Mix all ingredients together. Beat well. Mixture will be stiff. Pour into greased 9x13 inch pan. Bake about 45 minutes at 350 degrees. Cool.
Frosting: mix 1 egg, powdered sugar, vanilla, instant coffee or maple flavoring. Spread over cooled cake. Yield: 20-24 servings

SOUTHERN APPLE PIE

1 - 9 inch unbaked pie shell
¾ cup granulated CRYSTAL SUGAR
2 tablespoons flour

Topping:
½ cup granulated CRYSTAL SUGAR
1 teaspoon cinnamon

2 cups peeled, finely chopped apples
1 cup diary sour cream
1 beaten egg
½ teaspoon vanilla

¼ cup butter
6 tablespoons flour

Preheat oven to 400 degrees.
Mix together sugar, flour and apples. Set aside.
Combine sour cream, beaten egg and vanilla. Add to apple mixture.
Put in unbaked pie shell and bake at 400 degrees for 30 minutes.
Topping: mix sugar, cinnamon, butter and flour together. Sprinkle over baked pie. Return to oven and bake 10 minutes.

PEACHES AND CREAM PIE

Graham Cracker Crust:
1 cup graham cracker crumbs
4 tablespoons butter or margarine, melted

Filling:
4 cups miniature marshmallows
1 tablespoon lemon juice Sliced peaches

2 tablespoons granulated CRYSTAL SUGAR

2 tablespoons orange juice
1 cup cream, whipped

Preheat oven to 350 degrees.
Combine graham cracker crumbs, sugar and butter. Reserve 2 tablespoons. Pat remainder in 9 inch pie pan. Bake at 350 degrees for 10 minutes. Cool.
To make filling, combine marshmallows, orange juice and lemon juice, heat in double boiler or microwave until melted. Cool. Fold in whipped cream. Add peaches.
Pour into prepared crust. Top with reserved tablespoons of crumbs. Refrigerate.

STRAWBERRY TRUFFLE

1 angel food cake, prepared as directed
1 quart of strawberries, cut in slices

2 - 3 ounce packages instant vanilla pudding
1 - 12 ounce container frozen whipped topping

Prepare pudding according to directions. Fill bottom of a 4 quart bowl with one half of cake pieces. Spoon one half of pudding mixture over cake. Sprinkle on half of berries over pudding.
Repeat layers. Top with frozen whipped topping and garnish with strawberries.
Cover and refrigerate until served. Yield: 12-15 servings