Chocolate Crinkle Cookies

I made them and placed Caramel Hershey Kisses in half and Sugar Cookie Hershey Kisses on the other half. Very good!

Ingredients
1/4 C butter, melted
4 oz. unsweetened chocolate, melted
1 1/2 C sugar
3 eggs
2 tsp. vanilla
2 tsp/ baking powder
2 C flour

Directions
1. Preheat oven to 375 degrees.
2. In a medium bowl, combine butter, chocolate and sugar. Add eggs, one at a time until completely incorporated. Add vanilla.
3. In a separate bowl, whisk together flour and baking soda. Mix into wet ingredients until combined.
4. Roll dough into 1″ balls and roll in sugar. Place onto cookie sheet about 1″ apart. Bake for 8-10 minutes.

5 Pound Candy

App & Osborne Family Cookbook 2004
Pat Osborn Scott

6 C sugar
1 C butter
1 pint cream
1/2 pint of milk
1 pint white Karo syrup
2 C nuts
1 tsp. vanilla

Directions
1. Mix all ingredients together in a large saucepan or soup pot. Boil to a hard ball stage. You can ever use a candy thermometer to reach 238-242 degrees or drop a spoonful into ice water and make sure it creates a firm ball. Bring it to a boil slowly; you want to give the sugar and milk solids time to caramelize.
2. Line a 9×13 pan with parchment paper. Pour mixture into the prepared pan. Set into a cool place for 24 hours to set up. Do not put into the fridge; caramels absorb a lot of moisture from the air and the odors in the fridge may alter the flavor of your caramels.
3. Lift caramels out of pan by the parchment paper. Cut into squares and wrap in cellophane candy wrappers or wax paper.

Blueberry Cheesecake Ice Cream

App & Osborne Family Cookbook 2004
Holly Steimel

Ingredients

Blueberry sauce
1/2 C sugar
1 Tbs. cornstarch
1/2 C water
1 1/4 fresh or frozen blueberries
1 Tbsp. lemon juice

Graham Cracker Mixture
2 1/4 C graham crackers
2 Tbsp. sugar
1/2 tsp. cinnamon
1/2 C butter, melted

Ice Cream
1 package (3.4 oz.) instant cheesecake or vanilla pudding mix
1 quart whipping cream
2 C milk
2 tsp. vanilla
1 1/2 C sugar

Directions
1. In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in the Blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
2. Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar and cinnamon. Stir in butter. Pat into a ungreased cookie sheet. Bake for 10-15 minutes or until lightly browned. Cool completely on a wire rack then crumble.
3. In a large bowl, whisk ice cream ingredients. Fill ice cream cylinder 2/3 full. Freeze according to manufacturers directions. Refrigerate extra mixture in fridge until ready to freeze (whisk before pouring 2nd batch in freezer, it will have some lumps).
4. In a large container, layer the ice cream, graham crackers and blueberry sauce until all has been used. Swirl slightly. Yields 2 quarts.

Sticky Buns

App & Osborne Family Cookbook 2004. Sprinkle
Evelyn App

Mix together
1/2 C milk
1/2 tsp. salt
1/4 C sugar
1/4 C butter, melted

Dissolve 1 package yeast into 1/4 C warm water. Combine yeast and milk mixture then add 2 1/2 C flour. Roll out into a 16″ x 12″ rectangle and spread 1/4 C butter on top. Sprinkle with cinnamon, sugar and raisins. Roll up and cut into 12 pieces. Cream together:
1/4 C butter
1/2 C pecans
1/4 C brown sugar
Spread on the bottom of a 9×13 pan. Place rolls on top. Bake at 375 degrees for 45 minutes,

Elephant Ears

App & Osborne Family Cookbook 2004
Molly Brown

Ingredients
1 1/2 C milk
2 Tbsp. sugar
1 tsp. salt
6 tsp. shortening
2 pkgs. yeast
4 C flour
oil for frying

Directions
1. Heat together (but do not boil) milk, sugar, salt and shortening until shortening is melted. Cool to lukewarm. Add yeast and stir until dissolved. Stir in flour, 2 cups at a time, beating till smooth after each addition.
2. Put in a greased bowl and cover with a damp cloth and let rise until double in size, about 3 hours.
3. Heat oil until about 350 degrees. Dust hands with flour and pinch off pieces of dough about the size of a golf balls. Flatten dough out and deep fry until golden brown. Sprinkle with powdered sugar or cinnamon sugar.

Broccoli Cornbread

App & Osborne Family Cookbook 2004
Barbara Ward

Ingredients
1 1/2 C margarine
2 boxes Jiffy cornbread mix
1 box frozen broccoli, thawed
4 eggs
1 1/2 C cottage cheese
1 small onion

Directions
1. Preheat oven to 350 degrees. Melt butter in 9×13 pan.
2. In a large bowl combine remaining ingredients. Pour mixture into butter in pan. Stir to combine.
3. Bake for 45 minutes.

Hoosier Persimmon Pie

9″ unbaked pie shell
3 eggs, beaten
2 C milk
1 tsp. salt
2 C persimmon pulp
1 C sour cream
1/2 tsp. vanilla
1 1/2 oz. brandy
1 C sugar

Directions
1. Preheat oven to 350 degrees.
2. In large bowl, combine eggs, milk, salt and persimmon pulp. Pour into pie shell and bake for 20 – 30 minutes or until center is set.
3. While pie is baking; in a medium bowl combine, sour cream, vanilla, brandy and sugar.
4. After pie is done baking, reduce the temperature of the oven to 300 degrees. Spread sour cream mixture over the top of the pie and bake for an additional 10 minutes or until topping is lightly browned,