10 Cup Cookies
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
1 cup oatmeal
1 cup chocolate chips
1 cup raisins
1 cup nuts (optional)
1 cup coconut
2 eggs
1 cup flour with 1 tsp. Baking soda
Cream together. Bake at 350 degrees
½ cup soft butter
½ cup oil
1 ¾ cup sugar
1 tsp. Vanilla
2 eggs
½ cup sour milk
2 ½ cups flour
4 Tbsp. Cocoa
½ tsp. Baking powder
1 tsp. Soda
½ tsp. Cinnamon
½ tsp. Cloves (optional)
2 cup grated zucchini
½ cup chocolate chips
Cream together butter, oil, and sugar. Add vanilla, eggs, and sour milk. Sift together flour, cocoa, baking powder, soda, cinnamon and cloves and mix well with the other ingredients. Stir in the zucchini and chocolate chips. Pour into a greased 9 x 13-inch pan and bake at 325 degrees for 40 to 45 minutes. Frost if desired.
Posted by Wilma Hart
Make a 9 inch one crust pie shell.
Arrange in pastry lined pie pan 4 cups quartered or halved peeled peaches (8-10 peaches). Overlap them; pink side up, around side of pan. Fill center with remaining peaches.
Sprinkle over peaches – I did not add the extra sugar
½ cup sugar
½ tsp nutmeg (I added cinnamon)
Beat together, then pour over sugared peaches
1 egg
2 Tbls. cream
Mix together and crumble over top
½ cup brown sugar
¼ cup soft oleo
½ cup flour
Bake 425 degrees – 35-45 minutes
Serve slightly warm with whipped cream or ice cream
Recipe taken from old cookbook at the Hart cottage published by the wives of pastors, board members and staff members at Independence Bible Mission of Michigan, Inc. Comstock Park, MI
Mock whipped cream frosting
4 Tbsp. Flour
1 cup milk
½ cup shortening
½ cup oleo
1 cup powdered sugar
1 tsp. Vanilla
Mix together flour and milk. Cook slowly until thick, stirring constantly. Cool thoroughly. Beat shortening, oleo, powdered sugar and vanilla in mixer at fast speed until creamy. Add the cooled mixture and beat until fluffy.
Made by Mimi Nieuwenhuis
1 cup butter, softened
¾ cup powdered sugar
1 teaspoon vanilla
2 cups flour
4 eggs
1 ½ cups sugar
1/3 cup fresh lemon juice
¼ cup flour
1 Tbls. grated lemon peel
1 teaspoon baking powder
2 cups fresh blueberries
powdered sugar
In large bow, beat butter on medium speed until smooth and creamy (about 1 minute). Beat in powdered sugar and vanilla. Blend in 2 cups flour until a soft, crumbly dough forms. Press mixture evenly onto bottom of a lightly greased 9x13 inch pan. Bake in a preheated 350 degree oven until light golden brown (18-20 minutes). In small bowl, combine eggs, sugar, lemon juice, ¼ cup flour, lemon peel and baking powder, beat until well blended (about 2 minutes). Sprinkle berries over warm crust. Pour filling over berries evenly arranging berries with a spoon. Bake until filling is lightly browned and set (30-35 minutes). Cool completely. Cover and refrigerate 4 hours or overnight.
To serve: sprinkle
Wilma Hart (recipe taken from Byerly Bag) 4th of July 2004
30 Oreo cookies crushed
1/2 cup melted margarine or butter
1/2 gallon ice cream (any flavor)
2 Tbsp. oleo
4 squares semi-sweet chocolate
1 small can Carnation milk
1 cup powered sugar
Crust: Crush 30 Oreo cookies and mix with 1/2 cup melted margarine. Put in a 9 X 13 pan.
Next layer 1/2 gallan ice creeam, let melt a little so it can be spread on crust.
Topping: Cook until thickened, oleo, chocolate and Carnation milk. Add 1 cup powered sugar. Cool a little and put over ice cream. Keep in freezer. Or you can use a quality chocolate ice cream topping instead.
Wilma Hart (served on 4th of July 2004) at the cottage.
CHERRY CHIP SCONES
3 cups flour
½ cup sugar
2 ½ tsp baking powder
½ tsp. soda
1 cup (8 oz) vanilla yogurt
6 tbls. cold butter (no substitutes)
1 cup milk (and 1 tbls. milk for brushing)
1 1/3 cup dried cherries (or cranberries)
2/3 cup vanilla chips
Preheat oven to 400. Combine first four ingredients in a large bowl. Cut in butter until mixture resembles coarse crumbs. Combine yogurt and milk, stir into crumb mixture until moistened. Knead in cherries and chips. On a greased baking sheet, pat dough into a 9-inch circle. Cut into wedges, separate wedges. Brush with milk. Bake for 20-25 minutes or until golden brown.
Variations:
Mixed dried fruit and mango yogurt.
Crushed peppermints, choc. chips and vanilla yogurt.
Recipe from Manda Hart
Pie filling:
6 cups apples
3/4 cup sugar
1/4 cup flour
1/2 t. nutmeg
1/2 t. cinnamon
Dash salt
Combine above ingredients and put in prepared pie crust.
Topping:
1 cup flour
1/2 cup firm butter or margarine
1/2 cup brown sugar
Crumble on top of pie. Bake at 425 degrees for approx. 50 minutes. Cover with foil last 10 min. if top burns too quickly.
From the Dutch folk in the family
Topping:
2 squares Baker's chocolate
1 T. margarine
2 T. corn syrup
1 tsp. vanilla
1 1/2 cup powder sugar
3 T. milk
Melt chocolate and margarine. Add remaining ingredients and stir.
Layers:
2 pkg. instant vanilla pudding
3 cups milk
1 tub whipped topping
1 box graham crackers
Mix pudding and milk. Fold whipped topping into mix pudding. Line 9x13 pan with graham crackers (whole). Spread 1/2 pudding mixture over crackers. Add layer of crackers. Add remaining pudding mixture. Add final layer crackers. Add chocolate topping and refrigerate at least 10 hours.
Stacy Hart-Vance
Stir in a large bowl:
1 box of yellow cake mix
3/4 cups of apricot nectar
3/4 cup oil
Add to this mixture one at a time and stir til well blended:
4 eggs
Pour into a well greased 10" tube pan
Bake at 325 degrees for 1 hour.
Turn out of pan and add icing while cake is still hot.
Icing
1 3/4 cups sifted confectionary sugar
1 orange
1 lemon
Mix the sugar with the (grated) rind and juice of the fruits.
Put frosting on a little at a time so it can seep in better.
Auntie Sue used to make this cake and shared the recipe with Mom Hart.
Mom started making it when they lived on Lincoln Street. It was a
family favorite.
Peg Hart
1 cup sour cream
1 cup chopped nuts (pecans or walnuts)
1 cup diced or small marshmellows
1 cup fruit cocktail, drained
1 cup moist shredded coconut
If possible marinate marshmellows in sour cream about an hour.
Mom Hart used to serve this salad when all 8 kids lived at 410 Harrison,
Grand Ledge. She usually served it with the Sunday evening meal
before church....often with left over Sunday picnic ham and potato
salad. Mom gave this recipe to me at one of my bridal showers.
Peg Hart
Cream in a bowl and beat til light and fluffy:
2 sticks of softened butter
1 cup firmly packed light brown sugar
Blend in:
1/2 cup light molasses
Mix together in a seperate bowl and gradually add to the cream mixture:
3 1/2 cups all purpose flour
1 Tablespoon ginger
2 tsps cinnamon
1 tsp baking soda
Chill the dough for a ease of handling then roll out on a floured board
to about an 1/8 inch thickness.
Cut with gingerbread cutters and transfer to a buttered baking sheet.
Bake at 350 degrees for approx. 8-10 minutes.
Let stand before removing from tray.
Makes 6 doz. med. cookies, and 10 doz. miniature cookies.
I have been making these every Christmas for 25 years. This one was for
Nate and the smurfs in the family::))
Peg Hart
Cream in a large bowl:
1 cup softened butter
1/2 cup sugar
1 tsp. vanilla
Add one at a time
3 egg yolks, well beaten
Mix dry ingredients
2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
1/8 tstp. salt
Stir dry ingredients into the cream mixture.
Chill overnight or for just for a bit if desired.
Shape into 1" balls and place on a cookie sheet sprayed with Pam.
(only 12 per sheet)
Flatten gently with a fork dipped in milk.
Sprinkle with regular or colored sugar if desired.
Bake 350 degrees for 10-12 minutes.
This is an addictive delicious cookie good for any time of the year. I
have been making it for several years. It came from the cookbook More
House Specialties by Deanna House.
Peg Hart
