Monster Cookies

Mix the ingredients together. Stir after each new ingredient is added. I use a bowl that is at least 32 cup capacity. Usually it’s 40 cup size! This is a huge batch ~ about 10 dozen cookies.

  • Mix in order, stirring after each added ingredient:
  • 2 c. margarine, melted
  • 4 c. brown sugar
  • 4 c. granulated sugar
  • 12 eggs, beaten
  • 1 T. corn syrup (honestly, it might be 2 T. that gets in my bowl. I don’t measure. It is more than 1 T. but the original recipe says 1 T.)
  • 8 t. baking soda
  • 6 c. peanut butter (a 40 oz. jar is about 4 1/3 c. so I use it plus most of an 18 oz size jar)
  • 9 c. quick oats
  • 9 c. quick oats (yes. Stir in the first 9 cups of oats completely and then do this 9 cups. I don’t know why it makes a difference, but it does.
  • 2 c. chocolate chips
  • 2 c. M&M’s (I usually stir the chips and M&M’s at together)

Bake at 350 degrees for 12-15 minutes. Remember to swap the pans half way through (top pan moved to the bottom rack and the bottom pan to the top rack). Cool on brown paper grocery bags or parchment paper. NOT ON COOLING RACKS. This keeps them soft but also the paper seems to absorb some of the oils (?) from the cookie. I don’t know why all this is that way, but it just is. NOTICE THAT THERE IS NOT FLOUR in these cookies. That is correct! They are GF. You do not need flour!

Oatmeal Cake

  • Cream together:
  • 1/4 c. butter, melted
  • 1 c. brown sugar
  • 1 c. granulated sugar
  • Add:
  • 2 c. left-over oatmeal! (or else make fresh oatmeal and use fresh ~
  • ~ either way, it is 2 c. of COOKED oatmeal)
  • 2 eggs
  • Stir in:
  • 1/2 t. salt
  • 1 t. baking soda
  • 1 1/2 t. cinnamon
  • Stir in:
  • 1 1/2 c. flour (I use GF flour successfully with this recipe)

Mix well. Pour into a greased 9″ x 13″ pan. Bake at 375 degrees for 40 minutes, or until done. Spread the following topping on and then return to the oven.

  • TOPPING:
  • 1/2 c. butter, melted
  • 1/2 c. brown sugar
  • 2 T. milk
  • 1 c. coconut
  • 1 c. nuts, chopped (I mostly use walnuts, but pecans are good, too)

When the topping is golden brown, remove from oven and cool. It’s yummy warm! Also, if the topping isn’t crisping/browning nicely I will watch it carefully under the broil. But it will burn fast so WATCH it if you do use broil.

Coffee Cake

  • Sift together:
  • 6 c. flour
  • 3 T. baking powder
  • 1 1/4 t. salt
  • 1 1/2 c. granulated sugar
  • Blend in:
  • 1 c. margarine, room temperature
  • Beat together and then add to mixing bowl:
  • 1 egg
  • 3 c. milk

It is a thicker batter, so carefully spread it into a greased 11″ x 15″ pan. Sprinkle on the following topping:

  • TOPPING:
  • 4 T. butter, melted
  • 1 c. brown sugar
  • 4 T. flour
  • 2 t. cinnamon
  • Crumble together and sprinkle over the cake before baking.

Bake at 375 degrees for 20 minutes. Serve warm!

Jello Cake

  • Dissolve together:
  • 3 oz package of Jello (any flavor you want)
  • 3/4 c. HOT water
  • Stir in:
  • 1/2 c. cold water

Poke holes with a fork in a baked, cooled white or yellow cake (My yellow cake recipe works great for this. But a box mix cake works, too.). Pour the Jello all over the cake. Let it set in the refrigerator for 3-4 hours. Serve with the following whipped pudding frosting.

Whipped Pudding Frosting:

  • Whip together:
  • 3 oz package of instant vanilla pudding
  • 1 1/2 c. cold milk
  • Fold in:
  • 8 oz tub Cool Whip (or whipping cream to equal it)

Frost cold cake. Serve chilled.

Yellow Cake

  • 2 1/2 c. flour
  • 1 2/3 c. granulated sugar
  • 1 t. salt
  • 3 1/2 t. baking powder
  • 1 c. milk
  • 2/3 c. shortening
  • 3 eggs
  • 1 t. vanilla

Yeah! Just put it all in the mixing bowl and mix it together! After it’s well mixed, pour it into a greased and floured 9″ x 13″ pan. Bake at 350 degrees for 30-35 minutes.

This cake is great to make for breakfast. While it is still warm, cut a square piece. Slice it in half. Lay each half in a bowl. Ladle cold apple sauce onto the cake. Eat with a spoon. Mmmm.

Red Cake

  • 1 box Red Velvet cake mix
  • 3 oz. package of strawberry or raspberry Jello (dry powder, NOT made!)
  • 3/4 c. cold water
  • 3/4 c. vegetable oil
  • 4 eggs, beaten

Mix together well. Pour into a greased TUBE PAN. Bake at 350 degrees for 45 minutes. Prick the top with a fork immediately after taking out of the oven. Then immediately pour the following glaze over the cake. Cool completely on the counter top. Serve as is or with whipping cream or the spray cream from a can (my family’s favorite!).

  • GLAZE:
  • Whisk together:
  • 2 c. powdered sugar
  • 1/3 c. lemon juice
Photo by Engin Akyurt on Pexels.com

Lemon Cake

  • Mix together very well:
  • 1 lemon cake mix
  • 3 oz. package of Lemon Jello (dry/powder NOT prepared)
  • 3/4 c. cold water
  • 3/4 c. vegetable oil
  • 4 eggs, beaten

Mix well. Pour into a greased TUBE PAN. Bake at 350 degrees for 45 minutes. Remove from the oven and prick the top with a fork immediately. Pour the following mixture over the cake (while it’s hot & fresh out of the oven) and let it cool completely on the counter top.

Lemon Drizzle:

  • Whisk together:
  • 2 c. powdered sugar
  • 1/3 c. lemon juice