Easy No Bake Cookies
No Cook Candy
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No Bake Cookies
No-bake Cookies are becoming increasingly popular in America.
This type of cooky originated with bourbon balls, these fragrant unbaked confections
that are part cooky and part candy. The State of Kentucky may rightly take credit
for the origination of this sweet, even though rum and brandy are frequently substituted
for Kentucky Bourbon.
(from America Cooks 1967)
I have always appreciated No Bake Cookies. So easy, easy to make. Just recently I ran across the candy-cookie they use the Chow Mein Noodles in. It was in an old 1977 Craft Book. The funny thing is I never heard them called "Go Blumps" before. Here's the recipe!
Go Blumps
12 oz semisweet chocolate pieces
6 oz butterscotch
pieces
1 5 1/2 oz can of Chow Mein Noodles
Melt pieces in the top of
a double boiler over boiling water. Stir until thoroughly melted. Remove from
heat and gently stir in Chow Mein Noodles until thoroughly coated. Drop by teaspoon
on a greased cookie sheet. Makes 30 to 36 candies.
Recipe from a 1977 church
cookbook
Easy No Bake Cookies
1/4 cup butter or margarine
2
cups sugar, white or brown
1/2 cup milk
6 Tablespoons cocoa
1 tsp vanilla
1/2
cup chunky or regular peanut butter
3 cups dry quick cooking oatmeal
Boil first 4 ingredients for 1 minute, stirring constantly. Take off the heat and add the remaining ingredients. Drop with a spoon onto non stick surface or buttered surface.
No Bake Cookies
2 cups of sugar
1/2 cup milk
1
stick butter (1/2 cup)
Bring to a boil over medium heat in a heavy pan, stirring occasionally. Boil for 1 minute (time it!)
Remove from heat and
stir in:
3 tbsp. cocoa
1 tsp vanilla
1/2 cup peanut butter
3 cups
quick oats
Drop by teaspoon onwaxed paper and let cool. Invite all your
friends over to taste test the results.
Recipe from Evansville,
Indiana church cookbook 1981
No Bake Cookies
2 cups sugar
1/2
cup milk
1/2 cup shortening
3 tbsp. cocoa
1/2 tsp. salt
3 cups oatmeal
1/2
cup walnuts
1 cup coconut
1 tsp. vanilla
1/2 cup chocolate chip
Boil sugar, milk, shortening, cocoa and salt until heated thoroughly. Remove from heat. Add remaining ingredients. Drop by spoonfuls onto buttered sheet. Cool until set.
No Bake Cookies
2 c. white sugar
1 1/2 sticks butter
small
can evaporated milk (2/3 cup)
small box butterscotch instant pudding
3 1/2
cups quick oats
Mix sugar, butter, milk. Bring to a rolling boil, remove
from fire and add pudding. Stir well, add oatmeal and stir. Let stand 15 minutes.
Spoon out. Makes 2 1/2 to 3 doz. cookies. 1/2 c. nuts or coconut may be added.
Recipe
from a 1981 church cookbook
No Bake Cookies
1/2 c. butter
2
c. sugar
2 tbsp. cocoa
1/2 c. milk
1/2 c. peanut butter
1 tsp. vanilla
3
c. quick oatmeal
Mix butter, sugar, cocoa and milk together and bring
to full boil 1 minute. Take off heat. Add peanut butter and mix until well blended.
Add vanilla and oatmeal. Drop by teaspoonfuls onto foil and let cool. Start to
finish about 15 minutes. Makes 2 to 3 dozen.
Recipe from a 1983 church cookbook
Unbaked Bars
2 c. sugar
1/2 c. milk
3 Tbsp. oleo
1/4 tsp. salt
4
Tbsp. cocoa
Boil for 1 minute. Stir in 1/2 cup peanut butter until melted;
remove from stove. Add 1 tsp. vanilla and 4 cups of oatmeal. Put in a 9x9 inch
pan.
Recipe from a 1984 SD church cookbook
Holly Cookies
6
tablespoons margarine
24 large marshmallows
1/2 tsp vanilla extract
Green
food coloring
2 1/2 cups cornflakes
Melt all ingredients except cornflakes
in top of a double boiler or over low heat. Pour mixture over cornflakes; fold
until entire mixture is colored green. Drop by teaspoonfuls onto wax paper. Decorate
with small cinnamon candies, if desired.
Recipe from a 1974 cookbook
Cornflake Candy
1 c. sugar
1 c. syrup
1 c. cream
5 c. Cornflakes
2
c. Rice Krispies
2 c. Kix
Cook sugar, syrup, and cream to soft ball
stage. Stir in Cornflakes, Rice Krispies and Kix, then put in cookie sheet and
let cool. Cut in squares.
Recipe from an Amish Recipe Book
Haystacks
1
(3oz) pkg. cream cheese, softened
2 Tbsp. milk
2 c. powdered sugar
2
(1oz) squares unsweetened chocolate, melted
1/4 tsp. vanilla
dash of salt
3
c. miniature marshmallows
flaked coconut
Combine softened cream cheese
and milk, mixing until well blended. Gradually add sugar. Stir in chocolate, vanilla
and salt. Fold in marshmallows.
Drop rounded teaspoons of mixture in coconut;
toss until well covered. Place on baking sheet. Chill until firm.
Indoor Smores
5 cups marshmallows
1/3 cup light corn syrup
6 tbsp butter
1
1/2 cups milk chocolate chips
1 tsp vanilla
8 cups Golden Grahams cereal
1
cup miniature marshmallows
Butter a 13x9x2 pan. Melt 5 cups marshmallows, corn syrup, butter, and chocolate chips in 3 quart saucepan, over low heat. Stir constantly until melted. Remove from heat and stir in vanilla. Pour over cereal in large bowl. Mix quickly until completely covered with chocolate. Stir in 1 cup marshmallows. Make squares by pressing mixture evenly in buttered pan with buttered back of spoon. Let stand for one hour (or refrigerate). Cut into two inch squares.
Whiskey or Anisette Balls
2 cups vanilla wafers
(crushed very fine)
1 cup powdered sugar
6 tablespoons whiskey or anisette
2
tablespoons corn syrup
1 cup chopped nuts
Mix together crushed vanilla
wafers, corn syrup, whiskey and nuts. Form into little balls the size of marbles.
If mixture doesn't form, add a little more corn syrup. Roll balls in powdered
sugar and serve.
Recipe from a 1963 cookbook
Whiskey and Rum Balls
2 1/2 cups vanilla cookie crumbs
1 cup powdered sugar
2
tablespoons cocoa
1 cup nuts
3 tablespoons corn syrup
1/4 cup whiskey
or rum
Mix in order given. Roll into small balls. Dust with powdered
sugar.
Recipe from a 1963 cookbook
Forgotten Cookies (Recipe
from 1974)
Makes 2 dozen
2 egg whites, room temperature
2/3 cup
sugar
Pinch salt
1 teaspoon vanilla extract
1 cup chopped pecans
1
cup chocolate bits or cornflakes or crisp rice cereal
1 cup coconut
Beat egg whites until foamy. Gradually add sugar; continue beating until stiff. Add salt and vanilla; mix well. Add pecans and remaining ingredients. Preheat oven to 350. Drop cookies by the spoonful on ungreased foil covered baking sheets. Place cookies in oven and immediately turn off oven. Leave cookies in closed oven overnight. Do not open door until the end of baking time.
Angel Cookies
1
1/2 cups sugar
1/2 cup milk
1 stick butter
Cook together 3 minutes.
Add 20 marshmallows.
Then add:
2 cups graham cracker crumbs
1
cup coconut
1 cup nuts
Drop by teaspoon on waxed paper
Recipe
from 1968 cookbook
Date Nut Balls
Cook in a heavy pan:
1
stick margarine
1 cup dates
1 cup sugar
Add 1 slightly beaten egg - stir fast, remove from heat and add 2 cups rice krispies - 1 teaspoon nuts - 1 teaspoon vanilla - roll balls of mixture in coconut.
Note: The recipe calls for "1 teaspoon nuts". To me this sounds strange, so add more nuts if you think it is wrong here.
Other Cookie Recipe Pages
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Cookies - Cookies made with Bisquick Biscuit Mix
Bulk
Cookie Mix - A mix to make several varieties of cookies at once
Cookie
Cutter Cookies - All types of butter cookies that you roll or use cookie cutter
Cake
Mix Cookies - Easy way to make cookies
Chocolate
Drop Cookies - Chocolate cookie recipes including macaroons.
Chocolate
Chip Cookies - All types, giant chocolate chip cookies too.
Christmas
Candy Ornaments - Ornaments you make and hang on a tree
Christmas
Cookies Recipes - Special cookies I make every year for Christmas
Cookies
In A Jar - Great for gift giving.
Easter
Cookies - Cute and colorful cookies for Easter
Ginger
Cookies - Gingersnaps, and more
Gingerbread
Men - Here's how you make them
No Bake Cookies
- Cookies and candy you don't bake
Pan and
Bar Cookies - A new page where all the pan and bar cookies will go
Peanut
Butter Cookies - Cookies and other things to make with peanut butter
Pioneer
Brand Cookies - Made with Pioneer Brand Biscuit Mix
Pumpkin
Cookies - Perfect for a Halloween treat
Sugar
Cookies Recipes - cookies that you press with a glass
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