A site dedicated to the memory of Linda App and her wonderful recipes.
App & Osborne Family Cookbook 2004
Shelly Dougherty
Ingredients
1/2 C sugar
1 C brown sugar
1 C margarine
1 egg
1 C persimmon pulp
2 C flour
1 tsp. cinnamon
1 tsp. soda
1/2 tsp. nutmeg
1/4 tsp cloves
1 C chopped dates or raisins
1 C nuts
Directions
1. Preheat oven to 350 degrees. Grease cookie sheets.
2. Cream together sugar, margarine and egg. Add pulp.
3. Sift together dry ingredients and stir in raisins and nuts. Drop onto prepared cookie sheets.
4. Bake for 10-15 minutes.
App & Osborne Family Cookbook 2004
Martha Van Winkle
Break up 18 cracker squares. Stir in 1 can sweetened condensed milk; stir in 1 small bag chocolate chips. Pour into a 8×8 pan and bake @350 degrees for 20 minutes. Cut into squares while still warm. Yummy, but sticky!
App & Osborne Family Cookbook 2004
Karen Kindred
Ingredients
2 pounds powdered sugar
1 pound margarine or butter
1 (16-18 oz.) jar peanut butter
Directions
1. Melt butter and stir in powdered sugar. Add peanut butter and stir until smooth.
2. Pour into 9×13 pan and pat until even. Cool in refrigerator and then cut into squares.
note: For chocolate fudge, substitute a 12 oz. bag chocolate chips for peanut butter.
App & Osborne Family Cookbook 2004
Linda App
Ingredients
2 C fresh or frozen blueberries
1/2 C sugar
1/2 C water
1 C orange juice
1 Tbsp. lemon juice
Directions
1. Put all ingredients into a pot and simmer for 10 minutes. Chill then freeze.
2. Freeze in ice cream maker according to manufacturers directions.
App & Osborne Family Cookbook 2004
Barbara Ward
Ingredients
2 unbeaten eggs
2 C brown sugar
1 Tbsp. cocoa
1/2 C melted butter
1 1/4 C flour
1/8 tsp. baking powder
1/8 tsp. salt
1 C nuts
Directions
1. Preheat oven to 350 degrees. Grease a shallow Pyrex dish.
2. Mix all ingredients together until well blended. Pour into prepared pan.
3. Bake for 20 minutes.
note from Barbara: Martha App Head often prepared when unexpected company arrived, Really Good!!!
App & Osborne Family Cookbook 2004
Holly Steimel
Ingredients
16 Oreos divided in half, each half crumbled
2 Tbsp. butter
14 oz. can sweetened condensed milk
2 2/3 C vanilla baking chips, about 1 1/2 bags
1 tsp. vanilla
Directions
1. Line an 8×8 pan with aluminum foil then coat foil with non-stick spray. Spread one half of the cookies to cover the bottom.
2. In medium saucepan, combine al ingredients except vanilla. Heat until chips and butter are melted. Remove from heat and add vanilla.
3. pour over cookies in pan. Spread remaining cookies over the top. Chill at least 1 hour before cutting and serving.
App & Osborne Family Cookbook 2004
Jennifer Ensor Nelson
Ingredients
60 saltine crackers
2 C butter
2 C brown sugar
1 small bag chocolate chips
1 1/4 C chopped pecans
Directions
1. Preheat oven to 350 degrees. Cover a large cookie sheet with aluminum foil and spray with Pam spray.
2. Lay halved crackers in a single layer on foil. Boil butter and sugar for 3 1/2 minutes then pour over crackers and until all are covered. Bake for 5 minutes. Remove from oven and then TURN OVEN OFF.
3. Top crackers with chocolate chips and pecans. Return to turned off oven for 10 minutes. Allow to set for 1 hour after removing from oven.
App & Osborne Family Cookbook 2004
John and Nancy App
Ingredients
1 stick butter
1 large can evaporated milk
4 C sugar
1 pound Hershey candy bar
1 pint marshmallow cream
1 large package chocolate chips
Directions
1. In large saucepan, combine butter, milk and sugar. Bring to a boil and boil for 7 minutes.
2. Add chocolate bar, marshmallow cream and chocolate chips. Stir until melted and well blended. Pour into greased 9×13 pan. Let cool and set. Cut and enjoy!
App & Osborne Family Cookbook 2004
John and Nancy App
Ingredients
2 C sugar
1/2 C peanut butter
1/2 C milk
1/8 stick butter
3 Tbsp. Karo syrup
1 tsp. vanilla
Directions
1. In saucepan, cook all ingredients together until it sticks together then beat until firm.
2. Pour into grease 8×8 pan; let cool and cut into squares.
Ingredients
2 sticks butter
1 (18 oz.) jar peanut butter
3 C powdered sugar
1 tsp. vanilla
Directions
1. Line a 8×8 pan with wax paper.
2. Melt peanut butter and butter over low heat. Add vanilla and powdered sugar. Stir until well mixed.
3. Pour into prepared pan and put into freezer for 30 minutes. Lift the fudge out by the wax paper and cut into squares.
Linda App's Recipes 