Recipes from the Hart

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10 Cup Cookies

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

Chocolate Zucchini Cake

cup soft butter
cup oil
1 cup sugar
1 tsp. Vanilla
2 eggs
cup sour milk
2 cups flour
4 Tbsp. Cocoa
tsp. Baking powder
1 tsp. Soda
tsp. Cinnamon
tsp. Cloves (optional)
2 cup grated zucchini
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

Streusel Cream Peach Pie

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
cup sugar
tsp nutmeg (I added cinnamon)

Beat together, then pour over sugared peaches
1 egg
2 Tbls. cream

Mix together and crumble over top
cup brown sugar
cup soft oleo
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

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