Various Recipes

1 c Butter Or Margarine

1 1/2 c Creamy Peanut Butter

1 c Granulated Sugar

1 1/2 c Brown Sugar; Packed

2 lg Eggs

2 ts Vanilla Extract

1 ts Salt

1 ts Baking Soda

2 c Unbleached All-Purpose Flour

Cream the butter and peanut butter. Beat in the sugars, blending well. Add the eggs, vanilla, salt, baking soda and flour and mix well. Drop by spoonfuls onto a greased cookie sheet. Bake in a preheated 350 Degree oven for 10 to 12 minutes Yield: About 5 dozen cookies

1/2 lb Raisins

1 1/2 c Brown sugar

1 c Shortening; scant

3 ea Eggs

1 c Walnuts; english

1 ts Baking powder

1 ts Baking soda

1 ts Vanilla

1 ts Cinnamon

3 tb Raisin juice

3 c Flour

1/2 ts Salt

Cook and cool raisins. Mix and drop by spoonful on baking sheet. Bake in moderately hot oven for 15 minutes. Source: Mrs. Flora Hall, Knox County, OH

1 c Brown sugar

1 c Lard

1 ts Baking soda; heaping

8 ea Eggs; well beaten

5 c Flour

Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven. Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford County, OH

1/4 c Margarine, softened

1/2 c Granulated sugar

1/4 ts Vanilla

1 c Graham flour (or whole wheat

1/2 c All-purpose flour

1/4 ts Baking powder

1/4 ts Baking soda

1/4 ts Salt

1/4 c Skim milk

Cream margarine, sugar and vanilla. Add dry ingredients. Beat on low or stir with spoon until crumbly. Add milk. Mix in. Roll paper thin on lightly floured surface. Use a ruler for even cutting. Cut into 2 1/2 inch squares. Arrange on ungreased baking sheets. No need to leave room for expansion. Prick evenly with fork. Bake in 350F oven for about 10 to 12 minutes until lightly browned. Remove from baking sheet while hot. Makes 3 dozen (1/2 original recipe) 1 wafer contains 42 calories trace Cholesterol, 44 mg Sodium, 1 g Fat

Source: Company’s Coming Light Recipes by Jean Pare 1993 Shared but not tested by Elizabeth Rodier Aug 93