A staple at Auntie’s house, she was famous all around for her sugar cookies. She made sugar cookies so often, the kids at her church called her “The Cookie Lady”.
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Sugar Cookies
Instructions
In a large bowl, combine butter, vegetable oil, and granulated sugar and beat until creamy.
Add powdered sugar, vanilla, and eggs. Mix well.
In a small bowl, sift together baking soda, flour, cream of tartar, and salt.
Add to ingredients in the large bowl and mix well.
Cover dough and refrigerate for at least two hours (or over night).
Roll dough into 1-inch balls and roll in the colored sugar and/or sprinkles.
Flatten on a lightly greased cookie sheet. Preheat oven to 350° and bake until edges are light brown (about 12 minutes).
Let the cookies cool slightly before removing from the cookie sheet.
One of my favorite Auntie recipes.
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Tiger Butter
Instructions
Line a 15½ x 10½ inch jelly-roll pan with wax paper.
Break white chocolate into 1-inch pieces in a 1 ½ quart microwave-safe bowl.
Microwave on high for 1 to 2 minutes or until melted. Stir until smooth.
Add peanut butter and microwave on high for 2 minutes until melted; stir until smooth. (Microwave an additional 30 seconds, if needed.)
Spread mixture into prepared pan.
In a 2 cup microwave measuring cup, melt chocolate on high for 1-2 minutes.
Pour melted chocolate over peanut butter mixture; swirl through with a knife; refrigerate.
When firm, cut or break into pieces. Makes about 2 pounds. (about 32 servings)
This is one of Grandma’s (Mabel Eggen Melby) recipes passed down from Auntie (Claire Arlene Melby) to Mom (Margaret Melby Lee).
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Sweet Cream Pie
Instructions
Mix sugar, corn starch, and cream. Let stand while beating whites.
Beat egg whites until frothy and fold into cream mixture.
Pour into 9" pie pan, sprinkle nutmeg on top and bake at 400 degrees for about 30 minutes (375 for glass pan).
I’m not sure which dessert is Dad’s favorite, Mom’s cheesecake, or Pinkie Sue’s Banana Icebox Pie.
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Banana Icebox Pie
This is a no-bake cream pie made with pudding, cream cheese, and bananas.
Instructions
In a large bowl, thoroughly mix the cream cheese, powder sugar, and cool whip together until you get a smooth consistency.
Spread the mixture over the graham cracker pie crust. Start with a small-ish dollop of the mix in the center and work it out from there to keep from accidentally tearing up the crust.
Peel and slice bananas and spread the slices over the mixture in the pie crust.
In a separate large bowl, mix both packages of french pudding with the milk. Pour the pudding over the banana layer of the pie.
Spread a layer of cool whip on top of the pudding layer of the pie. If you'd like, sprinkle cinnamon sugar over the top. Cover and place in the freezer until it sets.
