Thompson Girls' Recipes

 Snickerdoodles Dry ingredients: 3 c. flour 2 t. cream of tarter 1 t. baking soda 1 1/2 t. cinnamon 1/2 t. salt Wet ingredients: 1 c. butter 1 1/3 c. sugar 1 egg + 1 egg yolk 2 t. vanilla Topping: 1/4 c. sugar 1 t. cinnamon Preheat oven to 375. Line cookie sheets with parchment paper. Whisk dry ingredients. Cream butter and sugar for 2 min. Add the eggs and vanilla. Beat on medium high; scrape sides and repeat. Whisk dry ingredients in a separate bowl. While on low mix in dry ingredients to the wet ingredients.  (For less flat cookies chill dough for 30 min. Bake on convection for 8 min.). Shape into balls. Roll in topping mix. Space on baking sheet 3 inches apart. Bake for 10 min.

 Chewy Pumpkin Chocolate Chip Cookies 1/2 c. butter 1/4 c. brown sugar 1/2 c. granulated sugar 1 t. vanilla  6 T. pumpkin puree 1 and 1/2 c. flour 1/4 t. salt 1/4 t. baking powder 1/4 t. baking soda 1 and 1/2 t. cinnamon  1 t. pumpkin pie spice 1/2 c. chocolate chips Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 c. chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine.  Cover dough and chill for 30 minutes - 3 days. Chilling the dough is imperative. Preheat oven 350 degrees Fahrenheit. Line baking ...

For the cookies:  3 1/2 c. all-purpose flour 1 1/2 c. unsweetened cocoa powder (not Dutch-process) 1 t. baking soda 1 t. salt 1 c. unsalted butter, room temperature 2 c. granulated sugar 2 large eggs 1 c. whole milk 2 t. pure vanilla extract About 30 marshmallows cut in half crosswise.  For the frosting: 6 c. confectioners' sugar 3/4 c. unsalted butter, room temperature 1/2 c. plus 1 T. unsweetened cocoa powder 3/4 c. whole milk 1 1/2 t. pure vanilla extract Directions: 1. Preheat oven to 350 F. Sift together flour, cocoa, baking soda, and salt into a bowl 2. Mix butter and sugar on medium-high speed until pale and fluffy--about two minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Mix in flour mixture slowly until combined.  3. Using a 1 inch cookie scoop, drop dough onto cookie sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating half-way though, until firm, about 8-9 min. Immediately press a marshmallow half on top of eac...

3/4 c sugar 3/4 c brown sugar 1 c butter softened 1/4 c milk 2 eggs 2 T root beer extract 4 c flour Pinch of salt 1 t baking soda Cream together sugars and butter until light and fluffy. Add milk, eggs, and root beer extract. Stir to combine. Add dry ingredients and mix until combined. Roll dough into 1 in. balls. Refrigerate dough for 1 hr until firm. Then place on a lightly greased cookie sheet. Bake at 350 for 8-10 min. Remove from oven and cool completely. Frost with the cream glaze Glaze: 4-6 T cream 3 c powdered sugar 1 t vanilla

50 Soft Carmels (found in the bagged candy aisle) Slowly melted with 1/2 c evaporated milk 2 c flour 2 c oatmeal 1 1/2 c brown sugar 1 c softened butter 1/2 t salt 1 t soda Press half of the above mixture into a greased 9x13 pan and bake at 350 for 10 min. While still warm sprinkle 1 pkg of chocolate chips and 1 c chopped pecans (optional) spread a bit.  Carefully drip the Carmel mixture and top with remaining crumb mixture. Bake at 350 for an additional 15-18 min. Or until golden brown. Chill 1-2 hrs makes around 48 bars. Anecdote: “I think everyone’s favorite Carmelita story is the one in 1993 when Evelyn had a nasty fall and fractured her ankle while shopping in Portland. She was ambulanced to the emergency room. Jan and Grandpa Joe raced to get to her at the hospital. She was on the gurney and on her way into surgery when the two frantically found her. Grandpa Joe bent over her to give her a kiss and said, “Evelyn I only have one thing to say. Where did you hide the...

1 1/2 c. Brown sugar 1/2 c. Sugar 1 c. Shortening 1/2 c. Butter (softened) 2 eggs 1/2 c. Molasses 4 1/2 c. Flour 3 t. Baking Soda 1 t. Baking Powder 1/2 t. Salt 1 t. Ginger 2 t. Cinnamon 1 t. Cloves Beat shortening, butter, eggs, brown sugar, and regular sugar until well combined. Add molasses. Sift flour, soda, powder, salt, ginger, cinnamon, and cloves. Slowly mix the dry ingredients into the mixture. Refrigerate dough for 1 hour. Then roll into balls and roll in sugar. Place on a cookie sheet. Bake at 325 for 10-12 minutes.

4 eggs 1 1/2 c. Flour 1 c. Sugar 1/2 c. Butter 2 T. Corn starch 1/2 t. Vanilla 1/2 t. Cardamom Beat eggs lightly until light yellow. Add sugar. Add cooled melted butter and vanilla. Sift together flour, corn starch, and cardamom. Slowly add dry ingredients to mixture batter will have a dough-like consistency. Use a normal spoon to place a 1 inch in diameter ball onto the krumkake. Cook until golden.

2/3 c butter 1/2 c sugar 1/2 c packed brown sugar 1 egg 1 t vanilla 1 1/2 c flour 1 jar (3 1/2oz) macadamia nuts, chopped coarse White chocolate chips (2 bars chopped) Preheat oven to 325. Beat butler, sugars, egg, and vanilla at high/med until fluffy. Reduce mixer to low add flour then increase mixer until blended. Stir in nuts and chocolate. Cook 17 min or until edges are golden brown and tops look dry. 2 dozen cookies at 200 calories each.

1 1/4 c flour 1 t baking soda 1 c butter softened (or shortening) 1/4 c sugar 3/4 c brown sugar 1 small box Jello instant vanilla pudding 2 eggs 3 1/2 cups quick oatmeal 1 c raisins or butterscotch chips Mix flour with baking soda and set aside. Combine butter, sugars, and pudding in mixing bowl. Beat till smooth and creamy. Beat in eggs, gradually add flour mixture. Stir in oats and raisins. Bake at 375 for 10-12 minutes.

2 c brown sugar 2 eggs 1 c butter 1 t vanilla 2 1/2 c flour 1 t baking powder 3 c oatmeal Blend sugar, eggs, and butter. Add vanilla. Mix together flour and baking powder; then add to mixture. Fold in oatmeal. Pat 2/3 of the mix into a 9x13 pan. Set remaining aside. In sauce pan, melt until creamy 1 package of chocolate chips 1 can of sweetened condensed milk 2 T butter Add: 1 t vanilla 1 c nuts With 2/3 mixture patted into 9x13 pan, dribble melted chocolate mixture on top. Clump on the remaining crumb mix and gently pat down with floured hands. Bake at 350 for 25-30 minutes. 

1/3 c. butter softened 1 1/2 c. packed brown sugar 1 c. plus 2 T flour 2 eggs 1 t. vanilla 1/2 t. salt 1 t. baking powder 1 1/2 c. coconut 1 c. chopped nuts Frosting: 4 T Butter softened 2 c. powered sugar 1 t. vanilla 1 t. orange peel 2 T orange juice Beat butter and 1/2. c. sugar until creamy. With a fork, blend in 1 c. of the flour until mixture resembles fine crumbs. Press mixture firmly over bottom of a greased 9x13 pan, forming an even layer. Bake for 375 for 10 minutes and let cool. Beat eggs until light and lemon-colored then gradually beat in remaining 1 c. sugar. Beat in vanilla, remaining 2 T flour, salt, and baking powder. Stir in coconut and nuts until thoroughly combined. Pour coconut mixture over baked crust. Bake for 20 min or until top is golden. Beat 4 T butter softened and 2 c. powdered sugar until creamy. Add 1 t. vanilla and 1 t. orange peel. Beat in enough orange juice (about 2 T) to make a good spreading consistency. Cut bars and Spread frostin...

1/2 c. butter softened 1 c. packed brown sugar 2 eggs 1/4 t. almond extract 3/4 c. flour 3/4 t. baking powder 1/2  t. salt 3/4 c. coconut 1 can (oz) crushed pineapple, drained well Beat butter and sugar until creamy. Beat in eggs and almond extract. Sift flour, baking powder, and salt. Gradually add dry ingredients to mixture. Stir in coconut and pineapple. Spread in greased 9 in square baking pan (double for 9x13) Bake at 350 for 25 minutes or until top springs back when lightly touched. Makes 3 dozen.

Brownie Layer: 1 pkg. Brownie mix 1 egg 1/3 c. water 1/3 c. crisco oil Cheesecake Layer: 3 8 oz. pkg. cream cheese 2 1/2 c. sugar 4 or 5 eggs 2 t. vanilla 2 c. mini chocolate chips 4 T milk 1 1/2 or 1 3/4 c. flour Combine brownie ingredients and spread in greased 9x13 pan. Cook at 350 for 10 min. Combine cream cheese, sugar, and butter till light and fluffy. Then add eggs and milk till fluffy. Mix in 1/2 of chocolate chips and put rest on top. Spread on top of Brownie mixture and bake at  350 for 35 minutes.

1 box yellow cake mix 1/3 c oil 2 eggs 8 oz. chocolate chips 1 can sweetened condensed milk 1 stick of butter Combine cake mix, oil, and eggs and set aside. Melt together in microwave chocolate, milk, and butter and stir until creamy. Press half of cake mixture in bottom of cake pan. Pour chocolate mixture on top of mixture in pan. Press sections of remaining cake mixture in hand and set on top till covered. Bake at 350 for 28 min. (in mom's oven 340 for 23 mins)

1 box yellow cake mix 1/3 c. oil 2 eggs Seedless raspberry jam 1 bag white chocolate chips Combine cake mix, oil, and eggs. Press 1/2 of mixture into bottom of 9x13 pan. Spread jam over crust and sprinkle with chocolate chips. Press sections of remaining cake mixture in hand and set on top till covered. Bake at 350 for 28 minutes. (mom's oven cook at 340 for 23 minutes)

1/2 c. sugar 1/2 c. packed brown sugar 1/2 c. shortening 1/2 c. Peanut Butter 1 egg 1 1/4 c. flour  3/4 t. baking soda 1/2 t. baking powder 1/4 t. salt Mix sugars, shortening, peanut butter, and egg. Sift dry ingredients then add to mixture. Bake at 375 for 10 minutes. Press with fork for criss cross pattern or a snickers for snicker cookies.

1 1/4 c. flour 1 t. baking soda 1 c. butter (softened) 1/4 c. sugar 3/4 c. brown sugar 1 small pkg. Jello instant vanilla pudding 2 eggs 3 1/2 c. quick oatmeal 1 c. raisins or butterscotch chocolate chips mix flour with baking soda. Combine butter, sugars, and pudding. Beat till smooth and creamy. Beat in eggs, gradually and flour mixture. Stir in oats and chips or raisins. Bake at 375 for 10-12 minutes.

1 c. shortening 1 c. sour cream 1 egg 2 c. sugar 1 t. vanilla 5 1/2 c. flour 4 t. baking powder 1/2 t. baking soda 1/2 t. salt Cream shortening, sugar, egg. Add sour cream and vanilla. Sift dry ingredients. Stir in creamed mixture. Roll out and cut. Place on ungreased sheet. Bake at 400 for 7 minutes. Frost and decorate as desired.

3/4 c. margarin 3/4 c butter 1 c. sugar 1 egg 1/4 c. molasses 2 1/4 c. flour 2 t. baking soda 1 t. cinnamon 1 t. cloves 1 t. ginger 2 t. baking powder cream margarin, butter, and sugar. Add egg and molasses. Whisk together flour, soda, cinnamon, cloves. ginger, and baking powder and add to mixture. Roll into balls and dip in sugar. Bake at 350 for 8 min (soft) or 15 min (hard)