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
