Peanut Butter Chocolate Squares

Marcy Dineen Medeiros

This is a holiday treat that I only make once a year because it’s so rich. It has the taste of Reese’s peanut butter cups – totally decadent!

Melt 2 cups (28 oz.) peanut butter with 1-1/2 sticks of margarine in a bowl. Combine 1-1/2 cups graham cracker crumbs with 1 box powdered sugar. Combine all the above and press into a 9 x 13 pan.

Melt 6 oz chocolate chips (or 12 oz. if you really want to go overboard) with 1/2 stick margarine (don’t forget to double the margarine if you double the chips) and spread across peanut butter mixture. Bake at 350 for one hour. Cool and chill. Then cut into 1 inch squares

Sturbridge Village (Massachusetts) Spice Cookies

Kate Kelly Hodsdon

  • 2 C brown sugar
  • 1 C shortening
  • 2 eggs, beaten
  • 1/4 C sour milk
  • 2 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 3 C flour
  • 1 tsp soda
  • 1 tsp salt
  • 1 C raisins

Cream sugar and shortening. Add eggs and milk and beat well. Sift together flour, soda, salt, spices and stir into the batter. Beat well. Add raisins and mix until blended. Drop by tablespoonful of dough about three inches apart on baking sheet. Bake at 375 for 12-15 minutes. These are BIG cookies – just like the pilgrims used to eat!


Patty Dineen Reynolds

  • 1/2 C shortening
  • 1/2 C butter
  • 1-1/2 C sugar
  • 2 eggs
  • 2-3/4 C flour
  • 2 tsp cream of tartar
  • 1 tsp soda
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 2 tsp cinnamon

Mix shortening, butter, sugar, and eggs. Blend in flour, cream of tartar, soda, and salt. Shape dough into 1 inch balls. Roll balls in mixture of 2 tbsp sugar and 2 tsp cinnamon. Place 2 inches apart on ungreased cookie sheet. Flatten balls slightly with the bottom of a cup dipped in sugar. Bake at 375 for 8-10 minutes.

Peanut Butter Cups

Tim Dneen

This is a real no brainer that is extremely good and easy to prepare. It is also extremely versatile.

For Filling:

  • 1 lb. powdered sugar
  • 2 C graham cracker crumbs
  • 8 oz. chunky peanut butter (not, “old fashioned”)
  • 1 C (2 sticks) melted butter


  • 12 oz. chocolate chips
  • 1/2 C (1 stick) butter

Mix first four ingredients well. Form into balls and place into petit four cups. Chill about 1 hour. Meanwhile, melt chocolate chips and butter together over low heat. Fill cup with melted chocolate (approximately 1 tsp.) Chill again and eat!

You can also press filling into a 9×1 3 baking pan. Chill for one hour and pour chocolate over the whole thing. Chill again and cut into squares. Or, you can roll into balls, chill one hour and dip into chocolate and place on rack over a sheet pan to catch drips. Any way you do it, they’re good.

Sour Cream Softies

Nita Bates Dineen – Marcy Dineen Medeiros

  • 3 C all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 C butter or margarine
  • 1-1/2 C sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 C sour cream
  • Cinnamon sugar topping or 1 tbsp grated orange or lemon peel (optional)

Cream butter or margarine with sugar until well blended. Beat in eggs and vanilla. Mix flour, salt, baking powder, and soda together. Add alternately with sour cream to sugar/margarine/egg mixture. Blend well.

Drop by teaspoonfuls 4 inches apart on cookie sheet. Sprinkle with cinnamon-sugar mixture, if desired. Bake at 400 for 12 minutes or until lightly golden around the edges. Remove from pan and cool completely.

Best Peanut Butter Fudge Ever Made

Barb O’Hanlon Dineen

  • 1 lb. white almond bark
  • 1 C peanut butter, creamy or chunky

Melt almond bark in top of double boiler over hot water. Stir in peanut butter. Pour into buttered pan.

Cinnamon Sheetcake

Nita Bates Dineen – Marcy Dineen Medeiros

This recipe is originally from Marguerite Dineen Gentleman and we all enjoy it.

  • 1-1/2 C sugar
  • 3/4 C shortening
  • 2 eggs, well beaten
  • 2-1/2 C all-purpose flour
  • 1 tsp soda added to 1 C raisin water*
  • 1 tsp cinnamon

Boil 1 C raisins with 1-1/2 cups water. Drain and reserve 1 cup water for cake.

Cream sugar and shortening. Add eggs. Stir in flour, water, and cinnamon. Bake at 375 until cake breaks away from pan. Serve plain or with a thin glaze of sugar and water or lemon juice.


Jane Mayberger Dineen


  • 11 tbsp butter or margarine
  • 6 tbsp cocoa
  • 2 large eggs
  • 2 C sugar


  • 1-1/2 C flour
  • 1 tsp salt
  • 1 tsp baking soda

Bake at 350 for 20 minutes. Add peanut butter chips or nuts, if desired.

Chocolate Crinkles

Annemarie McLaughlin Dineen

  • 2 C granulated sugar
  • 1/2 C vegetable oil
  • 4 oz. melted unsweetened chocolate, cooled
  • 2 tsp vanilla
  • 4 eggs
  • 2 C flour*
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 C powdered sugar

Mix granulated sugar, oil, chocolate, and vanilla. Mix In eggs, one at a time. Stir in flour, baking powder, and salt. Cover and refrigerate at least three hours.

Heat oven to 350. Shape dough by rounded teaspoonfuls into balls. Roll in powdered sugar. Place about two inches apart onto greased cookie sheet. Bake until almost no indentation remains when touched (about 10-12 minutes). Makes about 6 dozen cookies.

* If using self-rising flour, omit baking powder and salt.

Quick Coffee Cake

Colleen Dineen Wellwood

  • 2 C flour
  • 1-1/2 C sugar
  • 3/4 C butter
  • 2 tsp baking powder
  • 1/4 tsp vanilla
  • 2 eggs
  • 3/4 C milk
  • Cinnamon to flavor

Mix flour, sugar, butter, baking powder until crumbled. Reserve 1 cup of this mixture for topping. Add vanilla, eggs, and milk to remaining mixture and beat. Place in an 8″ square pan and cover with reserved crumb mixture. Sprinkle with cinnamon. Bake 20-25 minutes at 350.

Oatmeal Cookies

Peg McCaslin Dineen

  • 1 C shortening
  • 1 C brown sugar
  • 1 C sugar
  • 2 eggs
  • 1-1/4 C flour
  • 1 tsp soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 3 C oatmeal

Beat together shortening, sugars, vanilla, and eggs. Add dry ingredients. Drop by teaspoonfuls on greased cookie sheets and bake at 350 for 10-12 minutes.

Sour Cream Coffee Cake

Rita Dineen Roberts

  • 1/2 lb. butter
  • 2 C sugar
  • 2 eggs
  • 1 C sour cream
  • 1 tsp vanilla
  • 2 C flour
  • 1/4to 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 4-5 tbsp brown sugar
  • 3/4 C chopped pecans

Grease and flour large bundt pan. Cream butter and sugar. Add eggs, one at a time, mixing thoroughly after each. Mix sour cream and vanilla together. Sift flour, salt, and baking powder together. Add flour mixture to butter alternately with sour cream. Pour 1/3 to 1/2 of batter into prepared pan.

Combine cinnamon, brown sugar, and nuts. Lightly sprinkle over cake batter. Spoon remaining batter into cake pan. Bake at 350 for 60-65 minutes. Cake will rise, then fall slightly. Cool until pan can be held comfortably. Sift powdered sugar over to of cake, if desired.