The Open Line

The Open Line

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Recipes from Saturday, November 17

THE OPEN LINE ~ Saturday, November 17, 2018


2-1/4 cups flour

1 tsp baking soda

1 cup margarine, softened (1/2 cup butter flavor Crisco plus ½ cup margarine)

¼ cup sugar

¾ cup brown sugar

1 tsp vanilla

1/3 package vanilla instant pudding

2 eggs

1 pkg chocolate chips

1 cup chopped nuts, optional

Combine flour and baking soda and set aside.  Beat together margarine, sugars, vanilla and pudding in large bowl.  Add eggs and beat.  Add flour mixture.  Stir in the chips and nuts.  Bake at 350 for about 10 minutes.


(Use a Glass pie pan)

Double crust

1 21 oz can cherry pie filling

1 16 oz can whole cranberries sauce

¼ cup sugar

3 tbsp quick cooking tapioca

1 tsp lemon juice

¼ tsp cinnamon

2 tbsp butter

Combine all ingredients except the butter in a dish.  Let stand 15 minutes.  Put into the crust.  Pats of butter on top.  Cover with top crust.   Sprinkle with a little sugar.  Bake at 400 degrees for 40 to 45 minutes. 

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