Monthly Archives: June 2019

CHOCOLATE CHIP FAVORITES

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2 1/2 c flour

1 tsp baking soda

1/2 tsp salt

1 c softened margarine

3/4 c sugar

3/4 c firmly packed brown sugar

2 eggs

1 tsp vanilla

2 c rice krispies

1 (6 oz) pkg (1 cup) chocolate chips

Combine flour, baking soda, and salt in a small bowl.

In a lg bowl, cream margarine and sugars together. Beat in eggs and vanilla.

Add flour mixture to creamed mixture. Mix well.

Stir in cereal and chocolate chips.

Drop by tablespoonfuls onto greased cookie sheets.

Bake at 350 degrees about 10 minutes, until light brown. Cool briefly and place on wire racks.

Makes about 5 dozen cookies.

GRAPE NUTS MUFFINS

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1 c sifted flour

2 tbs sugar

2 tsp baking powder

3/4 tsp salt

1/3 c shortening

3/4 c milk

1 well-beaten egg

1 1/4 c grape nut flakes \

Sift together flour, sugar, baking powder, and salt.

Cut in shortening.

Add milk and beaten egg. Mix just enough to moisten dry ingredients.

Gently stir in cereal.

Spoon into greased muffin cups, filling each about 2/3 full. Bake at 400 degrees about 20 minutes.

Makes about 10 medium-size muffins.

HEAVENLY BANANA DELIGHT

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1 (3 1/2 oz) pkg vanilla instant pudding mix

1 (14 oz) can sweetened condensed milk

1 c milk

1 c heavy cream

1 c sour cream

1 (12 oz) box vanilla wafers

3 or 4 bananas, sliced

3 tbs chocolate syrup

In a lg mixing bowl, combine the pudding mix, condensed milk, and milk, and beat for 2 minutes, or until well blended. Refrigerate for 10 minutes. In another bowl, whip the heavy cream. Add the whipped cream and sour cream to the pudding mixture. Place half the vanilla wafers in the bottom of a 13″x9″x2″ dish. Top with half the sliced bananas, half the pudding mixture, and a drizzle of chocolate syrup. Repeat each layer and decorate the top with the remaining chocolate syrup.

Serves 10-12