Pink Lemonade Cookies

These are probably the 'juciest' cookies you will ever taste. They are very soft and should be stored in a tightly covered container, separate from other cookies.

  • 2 sticks butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 cups flour
  • 1 tsp baking soda
  • 6 oz. can frozen pink lemonade concentrate (thawed)
  1. Combine the butter and sugar and beat till fluffy with an electric mixer.
  2. Add the eggs and beat well.
  3. In a separate bowl, combine flour and baking soda.
  4. Add ¼ of the flour mixture to the batter and beat well.
  5. Beat in ½ cup of the lemonade, reserving the rest.
  6. Add the remaining flour mixture and beat till well mixed.
  7. Drop by teaspoonful onto a cookie sheet, leaving enough space between between them for spreading while baking.
  8. Bake at 375°F for about 10 to 12 minutes.
  9. Cool 10 minutes
  10. With a pastry brush, brush tops of cookies with remaining lemonade and sprinkle with sugar.

Chocolate Walnut Crumb Bars

  • 1 cup (2 sticks) butter, softened
  • 2 cups flour
  • ½ cup sugar
  • ¼ tsp salt
  • 2 cups (12 oz package) semi-sweet chocolate chips, divided
  • 1¼ cups (14 oz can) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts
  1. Beat butter in a large mixing bowl till creamy.
  2. Beat in flour, sugar, and salt until crumbly.
  3. With floured fingers, press 2 cups crumb mixture onto bottom of a greased 13x9 baking pan.
  4. Reserve remaining mixture.
  5. Bake in preheated 350°F oven for 10 to 12 minutes or till edges are browned.
  6. Warm 1½ cups chocolate chips and sweetened condensed milk in small saucepan over low heat, stirring till smooth.
  7. Stir in vanilla.
  8. Spread over hot crust.
  9. Stir walnuts and remaining chocolate chips into reserved crumb mixture.
  10. Sprinkle crumb mixture over chocolate filling.
  11. Bake in 350°F oven for 25 to 30 minutes or till center is set.
  12. Cool in pan on a wire rack.
  13. Cut into bars.

Amish Friendship Bread

This is a recipe that is meant to be shared among friends, in a chain. If you are beginning the chain, you will begin the recipe at Day 0.

At Day 10, you will give starter bags to 2 of your friends, with instructions from Day 1 thru Day 10, for them to continue the chain.

CAUTION: Do not use a metal spoon or bowl and do not refrigerate the mix!

__ Day 0: In a large bowl combine the following:

  • 1 cup flour
  • 1 cup sugar
  • 1 cup milk

Stir with a wooden spoon.

Pour into a 1 gallon resealable plastic bag and seal.

Only give  away the instructions below the line. You will not need anything above the line unless you break the chain by giving away all 3 of the starter bags on Day 10.

CAUTION: Do not use a metal spoon or bowl and do not refrigerate the mix!

__ Day 1: Do nothing.
__ Day 2: Mush bag.
__ Day 3: Mush bag.
__ Day 4: Mush bag.
__ Day 5: Mush bag.
__ Day 6: Add the following:

  • 1 cup of flour
  • 1 cup of sugar
  • 1 cup of milk

Seal and mush bag.

__ Day 7: Mush bag and let air out.
__ Day 8: Mush bag and let air out.
__ Day 9: Mush bag and let air out.
__ Day 10: Add the following to the bag:

  • 1 cup of flour
  • 1 cup of sugar
  • 1 cup of milk.

Stir with a wooden spoon.

Pour (3) 1 cup starters into 1 gallon resealable plastic bags and seal.

Keep 1 bag for yourself.

Give away the other 2 to friends, with a copy of these instructions.

Pour the remaining starter mix from the original bag into a large bowl and combine with the following:

  • 1 cup oil
  • 3 eggs
  • ½ cup milk
  • 1 tsp vanilla

In a separate bowl mix together:

  • 2 cups flour
  • 1 cup sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 large box (or 2 small boxes) instant vanilla pudding
  • 1 cup nuts and/or raisins and/or chocolate chips
  • 2 tsp cinnamon
  • ½ tsp baking soda

Add the bowl of dry ingredients to the wet mixture and mix thoroughly.

Prepare 3 loaf pans by greasing inside and coating with a mixture of the following:

  • ¼ cup sugar
  • 1 tsp cinnamon (some double this)

Fill loaf pans with equal amounts of batter.

Sprinkle extra cinnamon on top of loaves.

Bake at 325°F for about 50 to 60 minutes.

You can freeze or refrigerate the cooled loaves, if desired.


Go back to Day 1 with your remaining bag of starter mix and repeat.