Chewy Gingersnap Cookies

Contributor: Jody Bridges
2002 Cowley Cookbook

3/4 cup butter
1/4 cup molasses
1 cup brown sugar
1 egg
2 tsp soda
1 tsp ginger
1 tsp cinnamon
1/4 tsp salt
1/2 tsp cloves
2 1/4 cups flour (plus more if needed)

Combine butter, brown sugar, egg and molasses. Add dry ingredients. Put teaspoonfuls of dough onto greased cookie sheet and sprinkle with sugar liberally. Bake at 350 degrees for 8-10 minutes. Immediately remove from pan and put onto racks. When cool, place into an airtight container with a slice of bread on a piece of wax paper laid on the top.

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Mother Wiley's Oatmeal Cookies

Contributor: Jody Bridges
2002 Cowley Cookbook

"From Bishop in Laramie."

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 1/2 cups flour
1/2 tsp soda
1 tsp baking powder
2 cups rolled oats

Mix ingredients. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for about 8 minutes. Wait a few minutes, then move to cooling rack. When cooled, place into an airtight container with a slice of bread on a piece of wax paper laid on the top.

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Caramel Apple Cake

Contributor: Carol Brimhall
2002 Cowley Cookbook

1 1/2 cups oil
1 1/2 cups sugar
1/2 cup brown sugar, packed
3 eggs
3 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
3 1/2 cups apples, peeled and chopped
1 cup nuts, chopped
2 tsp vanilla

In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, nuts and vanilla. Pour into a greased and floured tube pan.  Bake at 325 degrees for 1 1/2 hours or until cake tests done. Cool in pan 10 minutes. Remove to wire rack to cool completely

Caramel Icing:

1/2 cup brown sugar, packed
1/3 cup half-and-half cream
1/4 cup butter or margarine
dash of salt
1 cup powdered sugar
chopped nuts, if desired

In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in powdered sugar until smooth. Drizzle over cake. Sprinkle with nuts, if desired.

16 servings

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Overnight Pecan Ring

Contributor: Gloria Phister
2002 Cowley Cookbook

15 frozen Rhodes rolls
1 (4 oz) pkg butterscotch pudding mix (not instant)
1/2 cup brown sugar
1 stick butter, melted
Pecans

Separate roll dough into pieces. Combine dry pudding mix with brown sugar and nuts. Place dough in well-buttered bundt pan (not angel food pan). Pour melted butter over frozen dough and sprinkle with pudding mixture. Cover with wax paper and leave out overnight. Bake at 350 degrees for 20-30 minutes. Invert on serving platter. Sticky, but good!

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Grandma LeRose's Chocolate Chip Cookies

Contributor: Cresta Peterson
2002 Cowley Cookbook

2 cups butter-flavored Crisco
3/4 cups brown sugar
1 cup white sugar
2 tsp salt
2 tsp baking soda
2 tsp vanilla
4 eggs
5 cups flour (add more as needed)
2 cups chocolate chips or mini kisses

Bake for 13 minutes at 375 degrees.

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Brownies

Contributor: Cresta Peterson
2002 Cowley Cookbook

1 cup cocoa
3 1/2 cubes margarine
5 eggs
3 cups sugar
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
3 tsp vanilla

Melt cocoa and margarine. Cool for a few minutes. Add the other ingredients. Mix well. Place on greased 11 x 28" cookie sheet. Bake at 350 degrees for approximately 30 minutes.

Chocolate Frosting:

1 cube of butter
3/4 cup cocoa
1 tsp vanilla
3 cups powdered sugar
1/3 cup milk (add more if needed)

Mix ingredients until smooth. Frost brownies.

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Toffee Pecan Bars

Contributor: Carol Brimhall
2002 Cowley Cookbook

2 cups flour
1/2 cup powdered sugar
1 cup cold butter
1 egg
1 can sweetened condensed milk
1 tsp vanilla
1 (10 oz) package English toffee bits or almond brickle
1 cup pecans, chopped

Combine flour and sugar. Cut in butter until the mixture is crumbly. Press into a greased 9 x 13" baking pan. Bake at 350 degrees for 15 minutes.

Combine the egg, milk and vanilla. Mix well. Fold in the toffee bits and pecans. Spoon over crust. Bake for 25 minutes until golden brown. Chill until firm before cutting.

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Berry Cake

Contributor: Carol Brimhall
2002 Cowley Cookbook

1 box white cake mix
2 (10 oz) pkgs sweetened raspberries or strawberries
1 small package instant vanilla pudding
1 cup milk
1 (8 oz) container Cool Whip

Prepare cake mix according to package directions. Cool completely. With wooden spoon, poke deep holes in cake. Puree berries; pour over top of cake, filling holes and spreading remaining on top. In a mixing bowl, mix pudding and milk. Add Cool Whip and mix well. Frost cake with mixture.

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Death by Chocolate

Contributor: Cresta Peterson
2002 Cowley Cookbook

1 chocolate cake mix
1 chocolate jello pudding mix
1 (16 oz) Cool Whip
6 Skor bars, crushed
chocolate sauce*

Bake cake according to directions. While warm, poke holes in cake and drizzle chocolate onto cake. Let cake cool, then cut into squares. Place half of the cake into a large mixing bowl. Spread on top of cake 1/2 of pudding, then 1/2 of whip cream. Spread 1/2 of crushed Skors onto top of whip cream. Drizzle some more chocolate. Then repeat the above procedures. After placing the remaining Skors bars onto the top, drizzle chocolate sauce on top.

"Quantity of chocolate depends upon your chocolate fetish...we use a lot. :) This recipe is great doubled for a larger crowd."

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Blueberry Cheesecake

Contributor: Christy Banks
2002 Cowley Cookbook

1 can blueberry pie mix
1 small pkg cherry jello
1 cup boiling water
3 T lemon juice
1 (8 oz) cream cheese
1 cup sugar
1 can evaporated milk

Freeze canned milk for one hour. Dissolve jello with boiling water. Add lemon juice. Put in fridge to cool. Whip cream cheese with sugar. Add jello mixture. Beat canned milk and add to mixture. Pour that over crumbled graham crackers that are in the bottom of a 9 x 13" cake pan. Put in fridge until set, about 2-3 hours. Pour blueberries on top.

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Ukranian Marinated Apple Cake

Contributor: Pat Stevens

2002 Cowley Cookbook

1 cup oil

2 cups sugar

3 beaten eggs

2 tsp vanilla

2 tsp cinnamon

1/4 tsp salt

4 cups cut-up apples

1 cup chopped nuts

Mix and let stand one hour. Blend in: 3 cups flour sifted with 2 tsp baking soda. Pour into greased bundt pan and bake at 350 degrees for 1 hour or until done. May add raisins or coconut for different flavor. 

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Fresh Apple Cake

Contributor: Lois Beddes
2002 Cowley Cookbook

Cream together:
2 eggs
2 cups sugar
1 tsp vanilla
1 tsp salt
2 tsp baking powder

Add:
1 T cinnamon
2 cups flour
1/2 cup water

Mix well and stir in:
4 cups diced (chopped) apple

Pour into 9 x 13" pan. Bake for 50-60 minutes at 350 degres.

Topping:
1/4 - 1/2 cup margarine
3/4 cup brown sugar
4 T milk
1/2 - 3/4 cup chopped nuts ("I like pecans.")

Melt margarine in sauce pan. Add brown sugar and cook slowly until bubbly and thick. Set off heat for about 1 minute. Add milk and mix well. Put back on heat and cook slowly until thick. Add nuts. Pour over hot cake right out of oven. Eat while still warm. Yummy!

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Rave Reviews Coconut Cake

Contributor: Lois Beddes
2002 Cowley Cookbook

1 yellow cake mix (dry)
1 small package instant vanilla pudding
1 1/3 cup water
1/4 cup oil
2 cups angel flake coconut
1 cup chopped pecans

Beat all but coconut and pecans at medium speed until mixed well. Add coconut and pecans. Put in three 9" layer pans. Bake for 35 minutes at 350 degrees.

Coconut-Cream Cheese Frosting

4 T butter or margarine
2 T milk
3 1/2 cups powdered sugar
1 (8 oz) cream cheese
1 tsp vanilla
2 cups coconut

Mix, adding powdered sugar and coconut last. Spread on cooled cake.

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Luscious Rich Layered Cake

Contributor: Beth Sibbett
2002 Cowley Cookbook

"From Gazette."

Read recipe first, then soften the cream cheese, chop the nuts and shave the chocolate.

3/4 cup chopped nuts
1/2 cup melted butter
1 cup flour
2 T sugar
1 1/2 cup whipping cream
8 oz cream cheese
1/2 pkgs. instant chocolate pudding
2 1/4 cup milk
1 large Hershey bar

First layer:  Mix nuts, butter, flour and sugar well. Spread in 9 x 13" pan. Bake at 350 degrees for 15 minutes. Cool. Whip cream while crust is cooking.

Second layer: Mix cream cheese and powdered sugar well. Stir in half the whipped cream. Spread over crust.

Third layer: Mix pudding with milk. Let set until thick. Spread over second layer.

Fourth layer: Spread remaining whipped cream over all. Sprinkle chocolate curls over all.

Refrigerate at least 3-4 hours before serving. Makes 12 servings.

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The Ultimate Carrot Cake

Contributor: Miriam Roberts
2002 Cowley Cookbook

2 cups flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
3 eggs
3/4 cup buttermilk
2 tsp vanilla
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained
3 1/2 oz. coconut
1 cup chopped pecans (or walnuts)
2 cups sugar
3/4 cup oil

Mix all ingredients as usual. Bake in three 9" round pans lined with waxed paper. Bake at 350 degrees for 235-30 minutes. While cakes are hot, pour glaze over the top and let cool 15 minutes before removing from pans and cooling completely. Frost.

Glaze:
1 cup sugar
1 1/2 tsp soda
1 T corn syrup
1/2 cup butter
1/2 cup buttermilk

Mix ingredients and boil 4 minutes, stirring often. Add 1 tsp. vanilla.

Frosting:
3/4 cup softened butter
3 cups powdered sugar
1 (8 oz) + 1 (3 oz) packages cream cheese, softened
1 1/2 tsp vanilla

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Chocolate Sheet Cake

Contributor: Gloria Phister
2002 Cowley Cookbook

Put in saucepan and bring to a boil:

2 sticks margarine
1 cup water
4 tsp cocoa

Pour over 2 cups flour and 2 cups sugar.  Mix well, then add:

2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 tsp cinnamon
1 tsp soda

Beat until smooth. Pour into greased jellyroll pan. Bake at 375 degrees for 20 minutes.

Put in saucepan (same on as above) and bring to a boil:

1 stick margarine
4 T cocoa
6 T water or milk

Remove from heat; add:

1 box powdered sugar
1 tsp vanilla
1 cup nuts

Beat until smooth. Pour over cake after it has cooled a bit.

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Cinnamon Rolls

Contributor: Gloria Phister
2002 Cowley Cookbook

2 T yeast
1 T sugar
1 cup lukewarm water
1 cup milk
6 T shortening
1/2 cup sugar
1 tsp salt
7 cups flour
3 eggs

Dissolve yeast and 1 T sugar in water. Scald milk; add shortening, sugar and salt. Cool to lukewarm. Add 2 cups flour to make a batter. Add yeast and eggs; beat well. Add remaining flour, or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and set in a warm place to rise until double. When light, roll out about 3/8 inch. Spread with a lot of butter. Sprinkle with brown sugar and cinnamon. Roll up dough. Cut and place on greased baking sheet. Let rise. Bake at 425 for 10 minutes. Spread with icing while still warm.

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Spudnuts

Contributor: Gloria Phister
2002 Cowley Cookbook

2 cups milk, scalded
1/2 cup shortening
1/4 cup sugar
1 tsp vanilla
1/2 tsp nutmeg
1 tsp salt
2 T yeast, dissolved in 1/3 cup warm water
3 eggs, beaten
2 cups mashed potatoes
7-8 cups flour

Scald milk, add shortening, sugar, nutmeg, vanilla and mashed potatoes. Let cool. Add well-beaten eggs, yeast, salt and flour. Mix well and knead until smooth. Let rise until double. Roll out about 1/4 to 1/2" thick. Cut with doughnut cutter. Place spudnuts on floured surface and let rise slightly. Deep fry in cooking oil. Dip in glaze made from powdered sugar, warm water, margarine and vanilla. Place spudnuts on wire rack or wooden spoon handle to drain.

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Rhubarb Bread

Contributor: Debbie Fowler
2002 Cowley Cookbook

1 1/2 cup brown sugar
1 egg
2/3 cup oil
1 cup butter milk
1 tsp vanilla
1 tsp soda
2 1/2 cup flour + 2 T flour
1 1/2 cup diced rhubarb
1/2 cup nuts

Combine all of the above. Bake in 2-9" pans. Top with (half on each):

1/2 cup sugar
1 tsp cinnamon

Bake at 350 degrees for 45 minutes.

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Watergate Salad

Contributor: Sheila Shidler
2002 Cowley Cookbook

1 can crushed pineapple
1 box instant pistachio pudding

Mix well.  Add:

1 tub Cool Whip
1 package fruit-flavored mini marshmallows

Mix with pineapple mixture. Refrigerate at least 2 hours.

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