Hershey's Disappearing Cake

I found this recipe on the back of a Hershey's Cocoa can and it has been a favorite ever since. I have taken it to get togethers from Girl Scouts to work related events and true to its name, it always disappears fast.

1/4 c butter 1 3/4 c unsifted flour
1/4 c shortening 3/4 t baking powder
2 c sugar 3/4 t baking soda
1 t vanilla 1/8 t salt
2 eggs 1 3/4 c milk
3/4 c cocoa

Grease and flour 2 8" round cake pans. Preheat oven to 350 degrees.
Cream butter, shortening, sugar and vanilla until fluffy at medium speed of electric mixer. Blend in eggs.

Combine cocoa, flour, baking soda, baking powder and salt in small mixing bowl. Stir with a wisk to mix well. All alternately with milk to creamed mixture. Blend well on medium speed of electric mixer. Pour into prepared pans. Bake at 350 degrees for 30-35 minutes. Cool in pans for 10 minutes and then remove from pans. Cool completely on racks before frosting with Chocolate Buttercream Frosting.

Ice Box Cookies

These cookies are good to mix up, roll dough in wax paper, and put in the refrigerator for whenever you get a craving. Then, just slice and bake.

1 c crisco
1 c sugar
2 eggs
1/2 t vanilla
1/2 t soda
1 c brown sugar
1 t salt
3 c flour
3/4 c nuts

Blend crisco, sugar and salt in large mixing bowl. Beat in eggs. Add vanilla. Stir in flour and nuts. Shape into rolls and wrap in wax paper. Chill several hours. Slice and bake on greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

Snickerdoodles

A friend gave me this recipe years ago and now it is a favorite of my grandsons. I often make snickerdoodles to take to the pool in the summer because the cinnamon coating keeps the ants away.

1/2 c softened butter
1 1/2 c sugar
2 eggs
1/2 c shortening
2 3/4 c flour
1 t baking soda
2 t cream of tartar
1/4 t salt

In a large mixing bowl, mix butter, sugar, eggs and shortening. Blend in flour, baking soda, cream of tartar and salt. Shape dough by rounded teaspoons into balls.

Mix 2 T sugar and 2 t cinnamon in a small bowl. Roll balls in mixture and place 2 inches apart on an ungreased cookie sheet. Bake at 400 degrees for 8-10 minutes. Remove immediately and cool on rack. Makes 6 dozen.

Strawberry Delight

1 sm pkg strawberry jello
1 c boiling water
1 pkg frozen strawberries
1 pkg dream whip
3 oz cream cheese, softened
1 c mini marshmallows

Dissolve jello in boiling water in a medium mixing bowl. Add strawberries and stir until thawed. Pour into small, rectangular casserole dish. Place in refrigerator until set. Beat Dream Whip per package directions, omitting vanilla. Add cream cheese and marshmallows. Beat until smooth and then spread over jello. Chill and serve. 8 Servings.

Pistachio Salad

1 sm box instant Pistachio Pudding
2 c Mini Marshmallows
1 lg can Crushed Pineapple
1 c Pecans
1 Lg container Cool Whip

Empty pudding mix into large mixing bowl. Stir in crushed pineapple, cool whip, marshmallows and pecans. Combine well and chill.

Banana Pineapple Salad

1 c sugar
1/3 t salt
1/4 c flour
2 eggs
1 lg can pineapple tidbits
1 c mini marshmallows
1 c chopped pecans
8-10 sliced bananas

Drain pineapple, saving juice. Combine juice, sugar, salt, flour and eggs in a medium saucepan. Stir constantly until thick. Cool. Add marshmallows, pecans, pineapple and bananas. Mix well.

Beef - Easy Barbecued Brisket

4 lb beef brisket
1/4 c plus 2 T liquid smoke
1 T salt
1 T onion powder
1 T garlic powder
Barbecue Sauce

Line a 13x9x2 pan with heavy-duty aluminum foil. Leave a 9" overhang at ends. Trim fat from brisket, place in pan, sprinkle on liquid smoke and salt. Fold long ends of foil together and fold down. Fold up short ends. Crimp to seal. Chill brisket for 8 hours.

Unwrap, sprinkle on onion and garlic powder. Rewrap and bake at 300 degrees for 4 hours.

Remove from pan, discard juice and slice brisket thinly and serve with barbecue sauce.