Grandma Mabels Fry Pan Cookies Recipes

Steps:

• Melt butter or margarine in heavy skillet. Add slightly beaten eggs. Stir in dates, sugar, salt and vanilla. Cook over low heat stirring constantly until thick and well blended.
• Have ready crisp rice cereal and chopped nuts in large bowl. Stir cooked mixture into them until coated.
• Chill. Put by teaspoonful on cookie sheet. Chill again. When cold roll in crisp rice crumb and coconut mixture or powdered sugar.

Steps:

• Melt butter in a large skillet over medium heat. Add dates, sugar, and eggs; cook and stir until mixture thickens and leaves the sides of the skillet, 5 to 10 minutes. Remove from heat; add crispy rice cereal and pecans. Stir cookie dough until well-mixed.
• Place coconut in a shallow bowl. Drop teaspoonfuls of cookie dough into coconut and roll to coat and form into balls. Let cookies cool, about 20 minutes.

Steps:

• Mix sugar, dates, eggs and vanilla.
• Cook in frying pan over medium heat until it pulls away from the sides of the pan, 5 to 7 minutes, stirring constantly.
• Add rest of the ingredients, except for coconut.
• When cool enough to handle, wet hands and form into small balls.
• Roll balls in coconut.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.
• Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.

Steps:

• Mix dates, brown sugar, egg, chopped walnuts, and butter in a cold frying pan.
• Turn element on and cook slowly for 10 minutes.
• Add Rice Krispies and 1 cup of the coconut.
• Shape into balls.
• Roll balls in coconut.
• Store in an air tight container.

Steps:

• Set oven to 325°F (set oven rack to second-lowest position).
• Prepare two (8-inch) round cake pans (can use 8 x8 -inch square pan also).
• In a food processor blend the first 4 dry ingredients.
• Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
• Mix in the chopped maraschino cherries or cranberries.
• Divide the mixture evenly between the two pans, then press the dough in firmly.
• Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don't over bake!).
• Cool the baked dough in pans for 10 minutes.
• While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
• Using a spatula transfer to a plate.
• Sprinkle lightly with powdered sugar if desired.
• Delicious!

Steps:

• Preheat oven to 350 degrees F. Spray 8 X 8 square pan with cooking spray. ( I use a Gladware ovenware pan).
• Thoroughly stir together flour, baking powder and salt. Set aside.
• In a microwave-safe bowl, melt butter on high for 1 minute. Add brown sugar and stir well. Stir in the egg and vanilla and beat 15 strokes with a mixing spoon.
• Add flour mixture to sugar mixture and stir just until mixed. Mixture will still be very warm so let it cool for 5 minutes. Stir in chips.
• Sometimes I stir in a teaspoon of cinnamon just for kicks.
• Bake for 22 minutes or until a toothpick inserted comes out clean and bars appear set (edges will be brown).
• Let cool for about 20 minutes. Slice into 16 bars.
• Makes 16.

Steps:

• 1. Mix together well the first 4 ingredients in a large bowl. Set aside.
• 2. In a very large bowl: Use an electric mixer on medium high speed to cream together the next 3 ingredients. Add the eggs and mix well.
• 3. Add the vanilla to the coconut milk. Stir in alternating the flour mixture and the coconut milk mixture. Stir in the coconut.
• 4. Make "logs" of dough in desired shape (round or rectangle). Wrap in wax paper and put in refrigerator for 3 hours.
• 5. preheat oven to 375 degrees
• 6. Using a sharp knife, slice the dough logs across to form 1/4 to 1/2 inch thick cookies. Place each cookie on parchment lined baking sheet about 2 inches apart. Use the tines of a fork that has been dipped in flour to make "lines" in the cookie. When tray is full, bake for 8-10 minutes or until lightly browned. Cool completely on wire racks before storing in an airtight container.
• 7. *** Another method of forming the cookies is pinching off about a Tablespoon of dough, form it into a little log, flatten the log with tines of a fork. **** Another method is to not refrigerate the dough, and use a cookie press. The disk has a long slit that is flat on one side and bumpy on the other side of the slit... the bumpy side points up. *********** depending on the coconut milk you use... you may want to use a bit less or add a bit more flour.

Steps:

• Bring sugar, butter, milk and cocoa to a boil for 1 minute.
• Then add peanut butter and vanilla. When peanut butter is melted, add quick oatmeal. Stir together.
• Drop by tsp. on wax paper as fast as possible. Cool and serve.

Steps:

• Cream the butter, margarine and sugar together.
• Add vanilla and the eggs one at a time until well blended.
• Sift the flour, baking powder, baking soda and salt together and add to egg mixture.
• Stir until mixed well.
• By hand, stir in the coconut flakes, chopped pecans, oatmeal and sliced gumdrops until just mixed.
• Refrigerate the dough until it is thoroughly chilled (at least 3 hours).
• (Chilling the dough will help the cookies keep their shape).
• Once the dough is chilled, preheat the oven to 350°F.
• Take a heaping tablespoon of dough and roll into a ball about the size of a walnut.
• Place on a greased or parchment lined cookie sheet about 6 inches apart.
• Bake for about 10 minutes or until light brown.

Steps:

• Beat eggs and brown sugar together; stir in dates.
• Pour mixture into a lightly greased heavy frying pan.
• Cook, stirring constantly, over medium heat until dates are soft (8 to 10 minutes); remove from heat.
• Stir in remaining ingredients except coconut; cool to lukewarm.
• Shape mixture into small balls and roll in coconut.