Recipes by Arlene

• ¼ cup butter
• ¼ cup shortening
• ¾ cup sugar
• 1 egg
• 2 (1-oz.) squares unsweetened chocolate, melted
• 1¾ cups enriched flour
• ½ tsp. baking soda
• ½ tsp. salt
• ½ cup milk
• 1 tsp. vanilla
• ½ cup chopped walnuts

Preheat oven to 400 degrees. Cream butter and shortening; add sugar gradually. Beat well. Beat in egg. Stir in melted chocolate. Add flour sifted with baking soda and salt. Alternate with milk. Mix. Stir in vanilla and walnuts.

Drop cookie dough by teaspoonfuls onto greased baking sheet, leave 2” in between. Bake in hot oven about 8 to 10 minutes. Slide cookies onto cooling racks. Makes 3 dozen cookies.

This recipe is from my niece, Lori Perlinger, and appears in the “Favorite Recipes from Zion Lutheran Church of Grant, NE” cookbook.

• ½ cup sugar
• ⅓ cup brown sugar
• ½ cup margarine, softened
• ½ cup peanut butter
• ½ tsp. vanilla
• 1 egg
• 1 cup flour
• ½ cup oats
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 cup chocolate chips

Preheat oven to 350 degrees. Beat sugars, margarine, peanut butter, vanilla and egg in medium bowl until creamy. Mix in flour, oats, soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet. Bake 10 to 12 minutes until light brown. Cool one minute before removing from cookie sheet. Recipe can be doubled.

This recipe is from my sister-in-law, Rosa Cornelius, and appears in the “Favorite Recipes from Zion Lutheran Church of Grant, NE” cookbook.

• 1 cup white sugar
• 1 cup brown sugar
• 1 cup shortening
• 1 cup chopped nuts
• 1 tsp. baking soda
• 1 cup raisins
• 1 tsp. cinnamon
• 3 eggs
• 4 cups flour

Mix the sugar and shortening together. Add the nuts, soda, raisins and cinnamon. Mix well. Add the eggs and beat well. Stir in the flour. Shape into two rolls and roll tightly into foil. When completely chilled, slice and bake at 350 degrees for 8 to 10 minutes. Cool slightly before removing from sheet.

Note from Steve: This is a recipe from my grandmother, May Chamberlain Cornelius. The recipe was contained within a short family history written by my aunt, Sandra Fanning.

• 1 cup shortening
• 1 cup white sugar
• 2 eggs
• 1 tsp. vanilla
• 5 Tbsp. raisin juice
• 1 tsp. baking soda
• 1 cup cooked raisins
• 2 cups flour
• ½ tsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. allspice
• ¼ tsp. salt
• 2 cups oatmeal
• ½ cup chopped nuts

Cook raisins in water; save liquid. Cream shortening, sugar, eggs and vanilla. Combine dry ingredients and blend in. Stir in raisins, the 5 Tbsp. of raisin liquid and nuts. Drop by spoonfuls onto greased cookie sheet at 375 degrees for about 12 minutes.

• 12 oz. semi-sweet chocolate chips
• 12 oz. butterscotch chips
• 5 oz. can chow mein noodles
• ½ cup peanuts or cashews

Combine and melt chocolate and butterscotch chips in double boiler stirring constantly. Remove from heat and stir in chow mein noodles. Add nuts. Mix quickly to coat noodles and nuts. Drop by teaspoonful onto wax paper. Chill.