Cookbook 12-13

“French Onion Drop Biscuits”

2 c. Bisquick
1 carton, 8oz, French onion dip
1/4 c. 2% milk

In a large bowl, mix the Bisquick and French onion dip with the milk until mixed well. Drop 2 T. two inches apart on a sprayed baking sheet. Bake at 450 for 10-14 minutes until golden brown. Makes 10 to 12 biscuits.

Flossie Glass, Edina

“English Toffee”

1 lb. real butter
2 c. granulated sugar
4 T. water
pecans (don’t measure, enough to cover the bottom of a 9 by 13 cookie sheet that has sides)
about 2 c. milk chocolate and semi-sweet chocolate chips (uses half and half)

You need to have a heavy sauce pan. Combine the sugar, butter, and water. Using a wooden spoon and a candy thermometer, stir until the mixture measures 325 and is golden brown. Stir constantly. Remove from the heat and pour over the pecans (you want to have the pecans already in the pan before you start). Let it sit 5 to 10 minutes, then put the chocolate chips on top to melt. Spread evenly. She puts some pecans on top. Let it cool and break into pieces. Store in an airtight container in a cool place.

Karen Haak, Moberly

“Festive Fruit Loop Cookies”

2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1/2 c. butter
1/2 c. sugar
2 eggs
1/2 c. orange juice
2 c. Fruit Loop cereal (finely crushed)

Stir together flour, baking powder and salt. Beat shortening, butter, and sugar until light and fluffy. Beat in eggs and orange juice. Mix in the flour mixture. Stir in the crushed cereal. Drop by level measuring tablespoon onto a greased baking sheet. Bake at 350 about 12 minutes or until center is firm to touch. Remove immediately from baking sheet and cool.
(for the icing)
2 c. sifted powdered sugar, 2 T. orange juice, 3 T. butter
Beat the sugar, butter, and orange juice until smooth.

submitted by Lou Ann Cross, Macon
in our 1982 KWIX Cookies and Candy Cookbook

“Chocolate Surprises”

1/2 c. shortening
2 eggs
1 tsp. soda
1/4 c. milk
1/2 tsp. salt
1 c. sugar
1/2 c. cocoa
1 tsp. vanilla
1 3/4 c. flour

Cream shortening and sugar; add egg and vanilla; and beat well. Add all remaining ingredients. Drop by teaspoon onto lightly greased baking sheet. Bake for 8 minutes at 350. Remove from oven and put one half of a marshmallow, cut side down in center of each cookie. Return to oven for 2 minutes.
(for the frosting)
1 c. chocolate chips
1/2 c. milk
1 tsp. mint flavoring
1/4 c. butter
1 1/2 c. powdered sugar
Mix the chocolate chips, milk and butter. Boil for 2 minutes. Cool and add powdered sugar and mint flavoring. Makes about 85 cookies.

submitted by Evelyn Sorenson, Macon
in our 1982 KWIX Cookies and Candy Cookbook

found a package chia seeds, what do you use them for?

need a recipe for candied yams