Sandies (from Fusayo Sakasegawa Scannell)

Ingredients

• 3/4 C softened butter (1 1/2 C = THREE sticks)
• 1 tsp vanilla (2 tsp vanilla)
• 1 T water (2 T water)
• 1/3 C sugar (2/3 C sugar)
• 1/8 tsp salt (1/4 tsp salt)
• 2 C sifted flour (4 C flour)
• 1 C nut meats, chopped fine (2 C nuts) 
• 1 12-ounce chocolate chips (perhaps 1 1/2 bags?  I use mini chocolate chips)

Directions

1. Preheat oven to 300 deg. F.
2. Combine butter, vanilla, water, sugar, and salt.  Blend well.
3. Stir in flour.
4. Add nuts and chocolate.  
5. Form in 1" balls.  Place on UN-GREASED cookie sheet.  These cookies don't spread, so you can place the balls very close together.
6. Bake at 300 deg. for 30 minutes.  I found it takes longer than 30 minutes to get a nice brown bottom.  
7. Roll while still warm in powdered sugar.

Mango Bread (Fusayo Sakasegawa Scannell)

Ingredients

• 2 C flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 3/4 C vegetable oil
• 1 tsp vanilla
• 1 C sugar
• 2 C mashed mangoes
• 3 eggs, beaten
• 1/2 C raisins, optional
• 1/2 C nuts, optional

Directions

1. Sift flour, salt, baking soda, and cinnamon.
2. Make a well in the middle of the dry ingredients mixture and add eggs, oil, vanilla, sugar, mangoes, raisins and nuts.
3. Pour into well-greased loaf pans.
4. Let stand 20 minutes before baking.
5. Bake one hour in a 325 to 350 degrees oven.

Almond Cookies (by Fusayo Sakasegawa Scannell)

Ingredients

• 3 C flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1 C sugar
• 1 1/3 C shortening
• 1/2 tsp yellow coloring (optional)
• 1 tsp almond extract
• Blanched almonds or red food coloring

Directions

1. Sift flour, baking soda, and salt together.
2. Beat egg with fork until lemon colored.  Add almond extract and yellow food coloring.
3. Cream sugar and shortening well, add egg, and mix thoroughly.
4. Add dry ingredients gradually.
5. Roll into balls about 1" in diameter, and place on greased cookie sheet.
6. Press an indentation in center.
7. Fill the center with half of a blanched almond or dot it with the end of a chopstick in red coloring.
8. Bake 12 minutes in 350 deg. oven.

Cookie Press Butter Cookies (by Fusayo Sakasegawa Scannell)

Ingredients

• 1 pound butter
• 2 C sugar
• 2 eggs
• 1/2 tsp salt
• 2 tsp vanilla
• 5 C flour

Directions

• Cream butter, add sugar, eggs, vanilla.
• Add flour and salt which have been sifted together.
• Press through cookie press.
• Bake about 20 minutes in 350 degree oven.

   

Congo Bars (From Fusayo Sakasegawa Scannell)

Ingredients

• 2 3/4 C sifted flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 2/3 C liquid shortening
• 2 1/2 C brown sugar
• 3 eggs
• 1/2 C nuts
• 1 tsp vanilla
• 1 12-ounce chocolate chips

Directions

1. Melt shortening, add sugar.
2. Beat until light.
3. Add eggs one by one.  Beat after each.
4. Add dry ingredients.
5. Add vanilla, nuts, chips.
6. Bake in greased 15 1/2" x 10 1/2" pan about 20 to 30 minutes at 350 degrees F.

Chocolate Crinkles (from Fusayo Sakasegawa Scannell)

Ingredients

• 1/2 C vegetable oil
• 4 squares unsweetened chocolate
• 2 C sugar
• 2 C flour
• 1/2 tsp salt
• 2 tsp vanilla
• 2 tsp baking powder
• 4 eggs

Directions

1. Mix oil, chocolate, and sugar.
2. Add eggs, one by one.
3. Then add vanilla and remaining ingredients.
4. Chill to make handling easier.
5. Roll into balls, then into powdered sugar.
6. Bake at 350 degrees for 10 to 12 minutes.

New York Cheesecake (from Julie Scharnberg)

**MAKE A DAY AHEAD for best results**

Preheat oven to 350 degrees.
Crust

• 1 1/4 C crumbled graham crackers
• 1/4 C butter, melted
• 1/4 C sugar

Mix together with fork.  Press in bottom of a springform pan (10" diameter).  Save a handful of crumbs for topping.  Bake for 5 minutes.  Let cool while make cake mixture.

Cake

• 3 (8-ounce) packages cream cheese, softened to room temperature
• 1 1/2 C sugar
• 16 ounce sour cream
• 1/2 pint heavy cream
• 4 eggs
• 1 tsp vanilla

Directions

1. Cream softened cream cheese.
2. Add sugar and beat.
3. Add eggs one at a time, beat until mixed in.
4. Add heavy cream.  Mix.
5. Add vanilla and mix.
6. Pour into springform pan.  
7. Bake at 350 degrees for 1 hour.
8. Turn off oven, leave cake in oven for one hour.  Remove
9. Cool 1 to 2 hours before refrigerating.
10. Refrigerate 6 to 12 hours.
11. Cover with wrap.
12. DO NOT OPEN OVEN DOOR AT ANYTIME FOR THE 2 HOURS.

Peanut Butter Clouds (Fusayo Sakasegawa Scannell) Ono!

Cream:     1 C butter
                 1 C peanut butter

Gradually add after sifting together:

• 1 C sugar
• 1 C powdered sugar

Add to above:

• 2 eggs
• 1 tsp vanilla
• 2 C flour
• 2 tsp baking soda
• 1 tsp salt

Directions

1. Chill dough.
2. Shape into balls 1-inch in diameter and place on greased cookie sheet (or parchment paper).
3. Flatten with fork dipped in flour.
4. Bake at 350 deg. for 12 to 15 minutes.
5. Makes about 4 dozen.
   

Irish Soda Bread (Marilyn O'Reilly)

Irish Soda Bread sliced.

Waiting for it to cool to eat!  

I made this on May 3, 2020.  This one's a keeper.  Super delicious and not dense as some non-yeast breads!
Great with butter.










Ingredients

• 3 C flour
• 1/4 C sugar
• 1 T baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 T butter (1/4 C, 1/2 stick)
• 2 T caraway seeds, optional
• 1 C raisins
• 1 C buttermilk
• 1 egg

Directions

1. Preheat oven to 400 degrees
2. In a mixing bowl, combine the flour, sugar, baking powder and soda, salt and stir well to mix.
3. Add the butter and rub in until the butter disappears in the dry ingredients.
4. Stir in the caraway seeds (if used) and the raisins.
5. In a small bowl, whisk the buttermilk and egg together and mix in to the dough mixture with a spatula.
6. Turn the dough out on a floured work surface and fold it over on itself several times, shaping it into a round loaf.  
7. Transfer the load to a cookie sheet or jelly roll pan covered with parchment paper or foil and cut a cross in the top.
8. Bake for 15 minutes, then reduce heat to 350 and cook for about 15 to 20 minutes more, until well colored and a toothpick plunged into the center emerges clean.
9. Cool the bread on a rack and serve with plenty of sweet butter and orange marmalade.

Simply Delicious Apple Cake (from Honolulu Federal Recipe Calendar 1992)

Ingredients

• 1 C oil
• 2 C sugar
• 2 tsp vanilla extract
• 4 eggs
• 3 C self-rising flour
• 6 tart green apples
• 2 T sugar
• 2 T ground cinnamon
• 1/4 tsp ground cloves

Directions

1. Preheat oven to 325 deg. F
2. Grease and flour an angel food cake pan or bundt pan.
3. In a large bowl, combine oil, 2 C sugar and vanilla; blend well.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in self-rising flour.  
6. DO NOT use an electric mixer.
7. Core and slice apples.  Sprinkle with the 2 T sugar, cinnamon and cloves; mix well.
8. Pour half of the batter into prepared pan.
9. Top with apples.  Pour on remaining batter
10. Bake for 1 hour and 15 minutes, or until cake tests done.  
11. Remove from oven and let cake stand for 10 minutes; then remove from pan onto a wire rack and let cool.
12. Makes 12 servings.  

Pineapple Bars

Ingredients:

• 1/2 C butter (1 stick), softened
• 1 C sugar
• 2 eggs
• 1 C flour
• 1/4 tsp baking soda
• 1/2 t salt
• 1 1/4 C crushed pineapple, well drained
• 1/2 nuts
• powdered sugar for garnish

Directions

1. In a large bowl, mix together butter, sugar, and eggs.
2. Beat in flour, baking soda, and salt.
3. Stir in pineapple and nuts.
4. Spread into a greased and floured 9" x 9" square pan.
5. Bake at 350 degrees F for 25 to 30 minutes. 
6. Cool; sprinkle with powdered sugar
7. Cut into squares

• I made a different recipe on April 8, 2021.  Took it to dinner at Sarah and Miguel's.  It was good, but not great. Don't think I'll make it again :(
• I deleted the original recipe and posted a different one above.  I took it to a neighborhood block party on Saturday, Oct. 30, 2021.  It was good; still not fabulous but I think I'll make it again.  I have to figure out how to keep the bars from sticking to the pan.  
• I greased the dish but didn't grease and flour.  Maybe that's the trick?