Archives for Mom’s classics

1 cup shortening (I use butter)
1cup sugar
1/2 cup packed light brown sugar
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
2 cups peanut butter chips

Cream shortening, sugars and vanilla until light and fluffy. Add eggs and beat well. Combine flour and baking soda, add to creamed mixture. Stir in peanut butter chips.
Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 for 10-12 minutes or until light brown. Cool slightly before removing from cookie sheet. Makes about 5 dozen 2 1/2-inch cookies.

Crust for 1 pie crust

  • 3/4 cup brown sugar
  • 1 egg
  • 1/2 cup finely chopped pecans
  • 1  Tbsp melted butter
  • pinch of salt, few drops of vanilla

Form dough into balls the size of walnuts, roll out and place in tart pans. Mix other ingredients together and fill each pan.  Bake at 350 degrees for 15 minutes, then 250 degrees for 10 minutes.

  • 1 pkg. yeast
  • 1/4 cup warm water
  • 1 cup creamed cottage cheese
  • 1 Tbsp butter
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 Tbsp dried dill
  • 1 Tbsp minced onion (I use dried)
  • 1 unbeaten egg
  • 1/4 tsp. baking soda
  • 2 1/2 – 2 1/2 cups flour

Soften yeast in warm water.  Let stand 5 minutes.  Slightly warm cottage cheese with butter, sugar, salt, dill and onion.  Add yeast mixture and egg.  Beat well.  Sift soda with flour and add it to form a stiff dough, pausing after each addition to beat well.  Cover, let rise 60 minutes or until double in bulk.  Turn into a very well-greased casserole, 2 to 2/1/2 qt.  Let rise 60 min., covered loosely.  Bake on middle shelf at 350 degrees for 40-50 min.  Turn out, brush with melted butter and sprinkle with coarse salt.  serve hot at table, thickly sliced.

  • 1 cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. baking soda
  • 1/4 cup sugar
  • 1/4 tsp. cinnamon
  • 2 large eggs
  • 1 cup milk
  • 1 Tbsp. melted butter
  • 1 medium size apple shredded (I usually peel it first)

Beat eggs well and combine with milk.  Mix the first 6 ingredients and slowly add to the eggs and milk.  Add melted butter and beat slightly with rotary beater.  Blend in shredded apple.  You can mix a little lemon juice with the apple to keep it from discoloration.  Batter will be thin.  For each pancake drop 2 tablespoons of the batter onto a lightly greased hot griddle.

Howard admires the Chocolate Cake

  • 2 c. flour
  • 2 eggs
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 1/2 tsp. baking soda
  • 4 squares chocolate,melted
  • 1/2 tsp. salt
  • 1 cup plus 2 Tbsp. mile
  • 1/2 cup butter
  • 2 cups brown sugar

Cream butter and sugar, beat until fluffy. Add eggs, one at a time and beat well.
Stir in vanilla and melted chocolate. Add dry ingredients alternately with millk.
Pour into 8 ” pans. Bake at 350 fro 30 minutes

Mom won’t remember to tell you until later but this recipe makes about ten thousand cookies. She only makes half a recipe. I just put half the dough in the freezer and had cookies for months.

This is out of the Mount Holyoke cookbook.


  • 1 c. sugar
  • 1 c. butter
  • 1 c. dark molasses
  • 2 eggs
  • 4 c. flour
  • 1 tsp. soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp ginger
  • 4 doz. pecan halves


  1. Cream sugar and butter.  Add molasses and eggs, mix well.
  2. Sift all dry ingredients together and add to butter mixture.
  3. Refrigerate at least an hour.
  4. Roll into 1 inch balls and dip in sugar. Place on greaased cookie sheet. (I then flatten the cookie with a fork)
  5. Top with pecan halves and bake at 350 for 12-15 min.  Because the pecan half often falls off the cookie, I usually chop the  pecans into smaller pieces and imx into the batter.