Snickerdoodles

PREP TIME 40 Min TOTAL TIME 50 Min SERVINGS 4

INGREDIENTS
1 1/2 cups sugar (360ml) 1/2 cup butter or margarine, softened (120ml) 1/2 cup shortening (120ml) 2 eggs 3 cups all-purpose or unbleached flour (660ml) 2 teaspoons cream of tartar (9.86ml) (renset vinsten) 1 teaspoon baking soda (4.93ml) 1/4 teaspoon salt (1.23ml) 1/4 cup sugar (60ml) 2 teaspoons ground cinnamon (9.86ml) Heat oven to 375F. (191*C) 2 Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. 3 Shape dough into 1 1/4-inch (3.2cm)balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 (5cm) inches apart on ungreased cookie sheet. 4 Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Rice Krispie Treats

INGREDIENTS
1/4 cups butter (60ml) 3 cups marshmellows (720ml) Melt together 5 cups rice krispies (1200ml)

Pour melted mixture over rice krispies

Texas Sheet Cake

Ingredients:

2 cups all-purpose flour (mel) (480ml) 2 cups sugar (sukker) (480ml) 1 teaspoon baking soda (natron) 1/4 teaspoon salt 1 cup butter (240ml) 1/3 cup unsweetened cocoa powder (80ml) 2 eggs 1/2 cup buttermilk or sour milk (120ml) (krnemlk) 1 1/2 teaspoons vanilla (7.4ml) Chocolate Frosting: 1/4 cup butter (60ml) 3 tablespoons unsweetened cocoa (44.3ml) 3 tablespoons buttermilk (44.3ml) 2 1/4 cups sifted confectioners' sugar (520ml) (flormelis) 1/2 teaspoon vanilla (2.5ml) 1/2 cup chopped pecans, optional (120ml)

Preparation:
Cake Grease a 15X10X1-inch (38X25X2.5-CM) or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake in a 350 (177C) oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings. Frosting: In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

Raisin Oat Cookies

Ingredients:

1 cup raisins) (240ml) 1 cup butter (240ml) 3/4 cup sugar (180ml) 3/4 cup brown sugar (180ml) (brun sucker) 2 eggs 1 1/2 teaspoons vanilla (7.4ml) 2 cups flour (480ml) 1 teaspoon salt (4.93ml) 1 teaspoon baking powder (4.93ml) (bage pulver) 2 cups oats (480ml) (havre)

Cream ingredients and add oats before adding dry ingredients. Bake 375 degrees (190.5C) for 10-12 minutes