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Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Published: Wed, January 3, 2018 @ 12:00 a.m.

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our Society department at 330-747-1471, ext. 1283, or email society@vindy.com.




1cup water

2cups raisins

1cup shortening

2cups granulated sugar

3large eggs

1teaspoon vanilla extract

4cups sifted all purpose flour

1teaspoon baking powder

1teaspoon baking soda

2teaspoons salt

11/2teaspoons ground cinnamon

1/4teaspoon nutmeg

1/4teaspoon allspice

Boil raisins for 5 minutes in 1 cup of water. Drain and set raisins aside to cool. Cream shortening, sugar, eggs and vanilla. Combine flour, baking soda, baking powder, salt and spices. Add to the shortening mixture. Add cooled raisins carefully. Drop by rounded teaspoon onto a cookie sheet. Bake at 375 to 400 degrees for 10 to 12 minutes. Store in an airtight container immediately after cooling.



1/2cup butter (1 stick)

4squares (1 ounce) unsweetened chocolate, chopped

3cups semisweet chocolate morsels, divided (18 ounces)

11/2cups all purpose flour

1/2teaspoon baking powder

4large eggs

11/2cups granulated sugar

2teaspoons vanilla extract

2cups chopped pecans (optional)

Combine butter, unsweetened chocolate and 11/2 cups chocolate morsels in large heavy saucepan. Cook over low heat, stirring constantly until butter and chocolate melt; cool. Combine flour, baking powder and salt in small bowl, set aside. Beat eggs, sugar and vanilla at medium speed with an electric mixer. Gradually add dry ingredients to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 11/2 cups chocolate morsels and pecans. Drop dough by tablespoon, 2 inches apart on parchment paper lined baking sheets. Bake at 350 degrees for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.



16ounces cream cheese

1/2cup granulated sugar

3large egg yolks

1teaspoon vanilla extract

3large egg whites

50vanilla wafers

Cherry pie filling

Beat cream cheese, sugar, egg yolks and vanilla until smooth and creamy. Beat egg whites until stiff. Place vanilla wafers in bottom of mini muffin cups. Add cream cheese mixture, bake for 12 to 15 minutes at 375 degrees. Remove from oven and top with cherry pie filling.


Proceeds from this cookie cookbook support the programs and services that help the children served by Akron Children’s Hospital Mahoning Valley.


Each book costs $20 and may be purchased by calling Akron Children’s Development Office at 330-746-9122 or emailing jstock@chmca.org.

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