Tons of Cookie Recipes-Especially Christmas

The following link will take you to North Pole.com where a recipe for practically every cookie is available. 

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Easy Caramel Bars

1 Betty Crocker German Chocolate Cake Mix
1/3 cup evaporated milk
7 Tablespoons butter, melted
1 cup soft caramel (apple caramel dip) or Kraft caramel bits
1 cup milk chocolate chips (semi-sweet if preferred)

Preheat oven to 325 degrees. Mix cake mix, melted butter, and evaporated milk. Spread half of dough into brownie pan, bake for 7 minutes. Pull out of oven; spread caramel sauce, sprinkle chocolate chips, then crumble the rest of the dough over chocolate chips. Return to oven, bake 15-18 minutes. Note: For dripper 9x13 pan, double recipe.
(Submitted by Dorene Lynch)

Apple Cake

(Sunset Mag. Oct. 1959)
This recipe fills a 9x9-inch pan. Double for a Bundt Pan or 13x9-inch pan.
Cream together:
3 Tbsp. butter or margarine
1 cup sugar
Blend in:
1 egg, well beaten
1 tsp. vanilla
3 cups diced, peeled apples (1/4 inch dice)
Sift in:
1 cup all purpose flour
½ tsp. cinnamon
¼ tsp. nutmeg
½ tsp. salt
1 tsp. soda
Stir in ½ cup chopped walnuts if desired.
Turn mixture into an 8 or 9-inch square ungreased baking pan and bake at 350 degrees for 35 to 40 minutes. Serve warm or cold cut into squares and topped with whipped cream, ice cream, or a lemon sauce.
Makes 6 servings.
Note: Any variety of apples can be used but Golden or Granny Smith apples hold up well in baking.
(-Julie Thacker served this at Book Club)

Spencer Carrot Cake and Frosting

 (submitted by  W. Adamson)

This cake is to die for if you're a Carrot Cake fan.
2 c. sifted flour
1 c. oil
2 tsp. baking soda
2 c. grated carrots
1 tsp. salt
1 can crushed pineapple -drain
2 tsp. cinnamon off all juice-very important!
2 c. white sugar
3/4 c. walnuts (optional)
4 eggs
Sift dry ingredients and add sugar, eggs and oil. Mix well. Add the can of pineapple. Bake in greased pan 35-40 minutes at 350 degrees.
 
Frosting: 
8 oz. cream cheese
1 tsp. almond extract
1/2 c. butter
1/2 box sifted powdered sugar
1/2 tsp. vanilla
(submitted by W. Adamson)

Apricot Cake and Frosting

1/2 c. shortening
2 c.sifted & measured flour
1 c.sugar
2 tsp. cinnamon
3eggs
1/2 tsp. salt
2 tsp. baking soda
1 c.nuts (optional)
1 1/2 c.apricot pulp
1 c.raisins (optional)
Cream together sugar and shortening until fluffy, then add eggs one at a time, beating well after each. Dissolve soda in apricot pulp and add to creamed mixture, then stir in sifted dry ingredients along wi'~h raisins and nuts. Bake in greased and floured 9x13 pan in 3500 oven for 30-40 minutes.

Frosting for Apricot Cake
1 square butter
1 tsp. lemon juice
1 lb. powder sugar
a few drops of canned milk or water 
Blend all the ingredients together.

(Submitted by S. Eccles)