1 c butter, 2 c brown sugar – cream together

2 eggs beaten, 2 t vanilla – add

3 c African flour, 1t salt, 1 t soda – sift and add

3 c oatmeal – add,
spread 2/3 batter in greased 9 x 13 pan

filling – melt in sauce pan
2 c chocolate pieces
1 sm can sucre lait (14 oz)
1 t butter
2 t vanilla

pour evenly over batter
drop remaining batter over top
flatten in small pieces
bake 25-30 min at 350

I might be mistaken who I got this from, but I know it was an ICAer in 83-84.

Oatmeal Chocolate Fudge Bars

Preheat oven to 350*

½ cup of shortening
1 cup brown sugar (or half and half)
1 egg, well beaten
¾ cup of flour
½ tsp. Of salt
½ tsp. Soda
2 cups oatmeal
½ tsp vanilla

Cream butter, sugar, and vanilla until light in color..
Add egg. And beat well. Sift together flour, salt and soda
Add to cream mixture, mixing well. Add oatmeal and combine
Press in greased 13 x 9 pan. Save one cup of mixture for the
top of the bars.

Fudge filling
1 6 oz. Package of chocolate chips
1 tbsp. Butter
1 can sweetened condensed milk
1 tsp. Vanilla
½ cups of walnuts, pecans or peanuts
Cook chocolate, condensed milk and salt in a heavy saucepan
over low heat. Remove from heat and add vanilla and nuts.
Mix or pour mixture over the cookie base. Drop reserved
cup of cookie base in tiny drops here and there on top
of the fudge. Bake at 350* for about 25 minutes.

Carolyn Fast gave this to my mother long ago.

I have another version from Betty Crocker for a sheet size recipe. It also uses a simpler recipe if you live in a 1st. world country.

Enjoy everyone!

Granola #1

1 Cup Brown Super
5/8 Cup Salad Oil
5 Tbsp. Instant Powered Milk
5 Tbsp. Honey
½ Tsp. Salt
2 Tbsp. Water
1 Tsp. Connamon
1 Tsp. Vanilla

Cook over low heat until well blended and the sugar dissolves.

Pour the above mixture over:

6 Cups of Oatmeal
½ Cup Bran
1 ¼ Cup Whole Wheat Flour
½ Cup Coconut
½ Cup Nuts
Add raisins after baked

Bake on cookie sheet till lightly brown at 350.
Turn granola after about 10 or 15 minutes.
Remove and let cool. Break into desired pieces.

Granola #2

½ cup Margarine or butter
¼ cup white sugar
¼ cup brown sugar

1. Cream together and spread onto cookie sheet
2. Spread ¼” of oatmeal onto mixture (about 3 cups)
3. Sprinkle with cinnamon & nutmeg

Cook for 1 hour at 275. Then cool and break into pieces.

In the Secret
Andy Park

In the Secret, in the quiet place
In the stillness you are there.
In the secret In the quiet hour I wait only for you
‘Cause I want to know you more.

I want to know you
I want to hear your voice
I want to know you more.
I want to touch you
I want to see your face,
I want to know you more.

I am reaching for the highest goal,
That I might receive the prize.
Pressing onward. Pushing every hindrance aside
Out of my way. ‘Cause I want to know you more.

1 1/2 cups Butter Crisco (The recipe originally called for butter, but Kerridwyn found that using Butter Crisco works better and provides a more moist cookie.)

2 cups white sugar (When she uses Splenda she has to play with it has not quite find the correct measurements for this, but says around 2 1/2 cups of Splenda usually works mostly well.)

4 eggs

1 teaspoon vanilla extract (Kerridwyn adds a little more vanilla than called for here.)

5 cups all-purpose flour (Kerridwyn says sometimes it requires more than 5 cups.)

2 teaspoons baking powder

1 teaspoon salt

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. After the dough is rolled out Kerridwyn lightly pats water to moisten the dough over the area she is going to be cutting into shapes. This keeps the cookies from crumbling when baked. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.
Extra Notes:

This recipe does not require any sprinkles or sugar on top, however, it certainly is pretty when there are some.

My daughter is becoming quite the baker and I wanted to share a special recipe with you for Christmas. This is a recipe she has tweaked and perfected over the last few months. It can be made into sugar-free or low-sugar with the notes and is possibly the best sugar cookie I have ever tasted.

MERRY CHRISTMAS!

Oh Lord, You’re Beautiful

Chorus:
Oh Lord, You’re beautiful,
Your face is all I seek.
For when Your eyes are on this child,
Your grace abounds to me.

I wanna take Your Word and shine it all around.
But first help me just to live it Lord.
And when I’m doing well, help me to never seek a crown.
For my reward is giving glory to you.

Oh Lord, please light the fire.
That once burned bright and clear.
Replace the lamp of my first love
That burns with holy fear.

I wanna take Your Word and shine it all around.
But first help me just to live it Lord.
And when I’m doing well, help me to never seek a crown.
For my reward is giving glory to You.

(Repeat chorus 2Xs)

Thank you, Dorothy!

Fudge Sundae Cake

1 ½ c flour
1 ¼ c white sugar
3 Tbsp cocoa
3 tsp BP
½ tsp salt (almost)
¾ c milk

3 Tbsp oil
1 ½ tsp vanilla
1 ½ c brown sugar
3/8 c cocoa
1 ¾ c hottest tap water

Heat oven to 350
In ungreased 9*13 pan stir flour, white sug, 2 tbsp cocoa, BP, and salt.
Mix in milk, oil and vanilla with fork till smooth.
Spread evenly in pan, sprinkle with br sug and ¼ c cocoa
Pour hot water over batter
Bake 40 min
Top with ice cream and a spoonful of sauce from pan.

Create in Me (Psalm 51) (F)

Create in me a clean heart, oh God,
And renew a right spirit in me.
(2x)

Cast me not away from Thy presence, dear Lord
Take not Thy Holy Spirit from me
Restore unto me the joy of Thy salvation
And renew a right spirit in me.

So, without further ado, I give you:

David’s Delight

Step 1:
Mix 1 cup flour with 1/2 cup margarine. Mix until crumbly. Add 1/2 cup chopped nuts. Spread on bottom of 9×13 pan. Bake 15 minutes at 350. Let cool.

Step 2:
Mix 1 -8 oz cream cheese, 1 cup powdered sugar. Add and mix 1/2 large Cool Whip. Spread over cool crust and refrigerate.

Step 3:
Mix 2 – 3 oz chocolate instant pudding mixes with 3 cups milk. Spread over cream cheese layer. Refrigerate again – (5 minutes).

Step 4:
Spread other half of Cool Whip on top. Sprinkle with chopped nuts if desired. Refrigerate.

You can use other flavors of pudding too (ones I’ve used are pistachio and butterscotch).

Enjoy!!!

This is an option that would not have been used at ICA due to the scarcity of pecans. However, I post it because Esther Fetherlin had it the back of the recipe card of the more famous ICA recipe.

1 1/2 sticks butter/margarine
1 1/2 c flour
3/4 c pecans
375 for 20 – 25 min

[Note from the blog keeper: If you happen to make this recipe, would mind snapping a shot of it with you camera, please, and send it so I may add it to this recipe for a visual refresher.]