3/4 C. Crisco 
1 C sugar 
2 C flour 
1 tsp ginger 
1 tsp. cinnamon 
1 tsp. cloves 
2 tsp. baking soda 
1/2 tsp. salt 
4 Tbs. molasses 
1 egg 

Combine dry ingredients and set aside. Cream butter, sugar and molasses till smooth. Add dry ingredients and mix well. Roll in small balls and dip in sugar. Do not flatten as they will flatten during baking. Place on ungreased cookie sheet and bake at 350 degrees for 10 - 12 min 

Pecan Squares 

1 C. butter 
1 C. sugar 
1 C brown sugar 
2 eggs, separated 
2 tsp. vanilla 
4 C. flour 
1 tsp. baking powder 
1 1/2 - 2 C. finely chopped pecans 

Combine butter, egg yolks, sugars and vanilla. Mix till smooth. Stir in flour and baking powder. Mix well. Dough will be stiff. Pat dough on cookie sheet or jelly roll pan. Beat egg whites till frothy and brush over cookie dough. Sprinkle pecans over dough. Bake at 375 degrees 20-25 min. 

Sandy's Grahams from Sandy

2/3 C. sugar
1 C. butter
Graham crackers
3 oz. slivered almonds

Combine sugar and butter in saucepan and bring to a boil. Boil for two minutes. Break graham crackers in half and line jellyroll pan. Pour above mixture over crackers and sprinkle with 3 oz. slivered almonds. Bake at 350 degrees for 10 min.

Grandma Williamson's Fresh Blueberry Cupcakes from Buttercup

Cream 1/2 C butter with
1 C sugar
Add 1 egg
Sift together 2 C flour
2 tsp. Baking Powder
Add alternately with 1 C sweet milk
Fold in 1 C fresh Blueberries

Bake at 375 for 20-25 minutes

Mrs. Studley's Brown Sugar Sauce from Buttercup

1 C brown sugar
Round Tbl flour
2 C water
Lump of butter

Mix sugar and flour, add water slowly
Add butter and cook over medium heat until thick.

 

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