cookies | cakes | cobblers | pies | brownies | fudge | frozen treats | popcorn | misc

Cookies in a Jar (for gift giving)
Kimberly Ha’o, Serials
1/2 cup white chocolate chips
1/2 cup crispy rice cereal
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup semisweet chocolate chips
1/2 cup rolled oats
1/2 cup white sugar
In a 1 quart jar, layer the ingredients in the order listed. Pack down firmly after each addition.
Attach a tag with the following instructions: Cookie in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1/2 cup margarine until light and fluffy. Mix in 1 egg and 2 tablespoons water. Add the entire contents of the jar, and stir until well blended. Drop by rounded spoonfuls onto an ungreased cookie sheet. 3. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.

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Traditional Sandies and Variations
Leila Kramer, Serials
Original type:
1 C butter or margarine
1/3 C. granulated sugar
2 tsp. vanilla
2 C. flour
1 C. chopped pecans (can substitute walnuts)
¼ C. powdered sugar
Beat butter for 30 seconds; add granulated sugar and beat ‘til fluffy. Add vanilla and 2 tsp. water, beat well. Stir in flour and pecans. Shape into 1-inch balls and place on ungreased cookie sheet. Bake in 325 degree oven about 20 minutes. Cool completely. Gently roll cookies in a bowl with powdered sugar to coat. Makes 36.

Cinnamon crescents:
Dough is the same as original except chop the nuts (pecans or walnuts) very fine. Roll the dough into 2 ½ inch long snakes, roll these in cinnamon sugar (1/4 C. sugar to 1 tsp. cinnamon) and bend into crescent shapes; place on ungreased cookie sheet and bake as directed in original recipe. Sometimes I real dip the finished cookies in the cinnamon sugar again for more flavor. Try it each way and choose your favorite.

Halloween variations:
Witches Fingers: Shape either dough into finger length ropes and pinch together “knuckles” scoring them with a knife to give wrinkles like on your own finger. For a fingernail, split blanched almonds in half length-wise* and press one-half into the top of the cookie. For an even eerier affect, “paint” the nail (almond) with red or green food coloring. Bake as directed above but don’t roll in powdered sugar. (If you like the cinnamon sugar, go ahead and use it. This just gives your witch a darker complexion and dirtier looking fingers!) * You can use almond slices, you just don’t get the same curve as a real fingernail but it works.

Eyeballs: To the original Sandies (same recipe as Mexican Wedding Cakes or Russian Tea cakes), add decorative icing to make an Iris on the powdered sugar coated cookie. You will need a small amount of black and blue icing and I like adding some red streaks on the white to make the eyeball a bit bloodshot.

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White Chocolate Macadamia Cranberry Cookies
Kathy Johansen, Bindery Preparation
3 cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup white sugar
1 cup packed light brown sugar
1 cup butter, softened
2 eggs
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries
In a medium bowl set aside flour, baking soda and salt. Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries. Preheat oven to 350 degrees. Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly. For fancier cookies: drizzle melted dark chocolate on the cookie.

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Breakfast Health Cookies
Leila Kramer, Serials
1/2 C flour
1/4 tsp baking soda
1/4 tsp salt
Stir 1st three ingredients in small bowl then add to liquid mixture when ready.
1/4 C vegetable oil
1/2 C packed brown sugar
2 t water
Stir 2nd three ingredients in large bowl until smooth then add flour mixture and remaining ingredients.
1 1/2 C uncooked oats
1/2 C each chopped dried figs & chopped dried pears or apple slices (pick your own fruit ie. Apricots, craisins, raisins, etc.)
1/4 C blanched sliced almonds
Drop by tablespoonfuls onto greased cookie sheets. Bake at 350 for 15 min.

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Oatmeal Cookies
Lyn Clayton, Periodicals
(Double batch)
1½ cups shortening (or margarine)
1½ cups brown sugar
¾ cups white sugar
2 eggs
½ cup water
2 tsps. vanilla
2 cups flour (can use whole wheat)
1 tsp salt
1 tsp soda
6 cups oats (uncooked)
Combine shortening, sugars, eggs, water and vanilla. Beat well. Add flour, salt and soda and mix. Add Oatmeal and mix. (Variety add nuts, raisins, chocolate chips, coconut, etc.) Put by teaspoonfuls on cookie sheet. Bake at 350 degrees for 12 - 15 minutes.

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Nestle Toll House Cookies
Vivian Sturgis, Bindery Preparation
1 cup shortening
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon water
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
1 package chocolate chips
In mixer, add ingredients as listed. Mix well. Drop by teaspoonful onto greased cookie sheet. Bake at 375 for 10 to 12 minutes. Makes about 100.

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Award Winning Soft Chocolate Chip Cookies
Bryce Cundick, Periodicals
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
1 Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. 2 In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3 Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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Nicole’s Chocolate Chip Cookies
Nicole West, Book Repair
Mix:
2/3 cup shortening
2/3 cup butter or margarine (soften)
1 cup sugar
1 cup brown sugar packed
2 eggs
2 tsp. vanilla
Mix:
3 cup flour
1 tsp. Baking soda
1 cup chopped nuts
1 pkg. (12 oz) milk chocolate chips
Add ingredients together. Spoon onto ungreased cookie sheet. Bake at 375 for 8-10 minutes.

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Mrs. Field’s Chocolate Chip Cookies
Leila Kramer, Serials
1 C. butter or margarine
1 C (dk) brown sugar
3/4 C granulated sugar
1 tsp vanilla
3 C flour
3/4 tsp salt
3/4 tsp baking soda
2 C choc. chips
1 1/2 eggs (I halved the huge recipe so experiment if you don’t want to divide an egg)
Cream butter, add sugars and beat ‘til light, add egg and vanilla. Add 1/2 C flour plus salt and soda and mix well. Add remaining flour. Stir in desired amt. Of choc. chips (and nuts if preferred). Bake at 350° for 8 min. or until lightly brown at edges. (In the original recipe it says to place 2" apart on waxed paper placed on greased cookie sheet.).

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Chewy Chocolate Chip Cookies
Brent Williamson, Serials
2 ¼ C. flour
1 Tsp. baking soda
½ Tsp. salt
1 C. butter
½ C. sugar
¾ C. brown sugar
2 Tsp. vanilla
1 egg
12 oz. chocolate chips
In a small bowl, stir together flour, baking soda and salt. In a large bowl, cream butter and sugar together. Add vanilla and egg. Add dry ingredients to creamed mixture. Add chocolate chips. Bake on ungreased cookie sheet in a preheated oven (about 350° - 375°) for 8-10 minutes.

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Chocolate Chip Oatmeal Cookies (Gretel’s favoritest cookie recipe EVER)
Gretel Cundick, Periodicals
3 cups sifted flour
3 large eggs
1-1/2 cups brown sugar
2 teaspoons baking soda
1-1/2 cups white sugar
2 teaspoons salt
1-1/2 cups shortening
2 teaspoons hot water
1 large pkg chocolate chips
4 Tablespoons vanilla (yes, four)
4 cups oatmeal
Pre-heat oven to 375° F. Sift dry ingredients (flour with soda and salt). In a separate bowl, cream shortening with sugars, then add eggs and hot water and vanilla. Add dry ingredients alternately with chocolate chips, then add oatmeal. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 minutes or until slightly colored. Makes 8-1/2 to 10 dozen.

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Pumpkin Chocolate Chip Cookies
Jason Guthrie, Serials
1 1/2 C Butter
2 C Brown Sugar
1 C White Sugar
1 Egg
1 Tsp Vanilla
2 C Pumpkin
Mix all above ingredients
4 C Flour
2 C Ground Oatmeal
2 Tsp Baking Soda
2 Tsp Cinnamon
1 Tsp Salt
2 C Chocolate Chips
Mix all above ingredients. Combine wet and dry mixes. Bake @ 350 10-15 minutes.

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Robin Stokes’ Chocolate/ Carmel Cookies
Leila Kramer, Serials
1 C sugar
1 C firmly packed brown sugar
1 C margarine
2 tsp vanilla
2 eggs
2 1/2 C flour
3/4 C cocoa powder
1 C nuts, finely chopped (2 in cookies and 2 on top)
48 Rollo type caramels
1 T sugar
4 oz vanilla flavor candy coating
Mix together first 7 ingredients and 1/2 C nuts. Chill for 30 minutes. Shape tsp or so of dough around Rollo. Dip in 2 T sugar and other 1/2 C nuts combined in small bowl. Bake 7-10 minutes at 375. Drizzle melted white coating over cookies. Makes 48.

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Carmel Cookie Bars
Leila Kramer, Serials
Cream together: 1 C butter and 2 C plus 2 T sugar
Add 2 C flour and knead. Pat out into cookie sheet. Bake at 350 15-20 minutes then cool. (Color stays very light)
Cook til toffee color (the longer you cook, the firmer the caramel):
1 C butter
3/4 C sugar
1 can Eagle Brand Milk
4 T light Karo syrup
Spread on crust and cover with chocolate chips. Let melt then spread melted chips over entire pan of cookie bars.

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Lemon Lovelies
(a not-too-sweet cookie treat)
Leila Kramer, Serials
2 C sugar
1 C shortening
2 eggs
3 C flour sifted
2 tsp baking powder
2 tsp salt
2 tsp lemon extract
Cream sugar and shortening. Add eggs and lemon extract; beat until fluffy. Sift dry ingredients together. Blend into first mixture. (If mixture looks too dry and crumbly, I mix in a few drops of regular evaporated milk.) Shape into small balls 1" in diameter. Bake on greased cookie sheep at 350 for 10-12 minutes or until just barely beginning to brown. Makes 6 dozen.

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Snickerdoodles
Andrea Howell, Serials
1 C. butter (softened – not melted!)
1 ½ C. white sugar
2 eggs
2 tbsp. water
2 ¾ C. flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
Cream thoroughly butter, sugar, eggs, and water. Whisk the flour, cream of tartar, soda and salt together, then add to creamed mixture.
2 tbsp. white sugar
2 tbsp. cinnamon
Shape dough by rounded teaspoon into balls, then roll in the sugar and cinnamon mixture. Place two inches apart on an un-greased cookie sheet. Bake 8-10 minutes at 400° or until set. They should be very light brown color. Immediately remove from cookie sheet to cool. BE CAREFUL NOT TO OVERBAKE!

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Soft Sugar Cookies
Andrea Howell, Serials
4 eggs
1 C. butter
1 C. sour cream
2 C. sugar
Cream the above together, then add:
8 C. flour
1 tsp. salt
4 t. baking powder
1 t. baking soda
Roll out ¼” thick, bake at 375° for 6-8 minutes. Frost and enjoy!

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Applesauce Cookies
Lyn Clayton, Periodicals
(These are my family’s heirloom recipe. They are very cake like.)
1 cup applesauce
1 tsp soda
Mix these together and sit aside for a few minutes. (This will sort of foam.)
1 cup sugar
½ cup shortening
2 eggs
Mix the above together and then add the applesauce mix.
2 cups flour
½ tsp cloves
½ tsp nutmeg
½ tsp salt
Add these to the mix.
Finally add the following:
1 cup chopped nuts
1 6 oz. package of chocolate chips
Drop by teaspoonfuls on a cookie sheet.
Bake at 375 degrees for 12 minutes.

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Checkerboard Cookies
Kimberly Ha’o, Serials
Makes about 4 dozen
Though they look complicated, these tender cookies are easy to make if you use a ruler. To ensure an even design, measure the strips of dough carefully. The dough can be made a day or two in advance and refrigerated, or frozen for several weeks.
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
¼ teaspoon pure lemon extract
¼ teaspoon salt
2 ½ cups sifted all-purpose flour
3 tablespoons Dutch-process cocoa powder
1 large egg
1. In the bowl cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
2. Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
3. Place each half of the kneaded dough between two sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
4. Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
5. Preheat oven to 350°; Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely. Store cookies in an airtight container up to 2 days. Found at www.marthastewart.com.

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Gingersnaps
Linda Murdoch, Periodicals
6 eggs
3 cups sugar
2 ¼ cups shortening
¾ cup molasses
3 tsp. cinnamon
2 tsp. cloves
3 tsp. ginger
1 t. salt
6 tsp. baking soda
6 cups flour
Mix and refrigerate 1 hour. Roll in balls and roll in sugar. Bake 350 degrees, 9-12 minutes.

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Cookie & Cream Squares
Nicole West, Book Repair
Crust:
30 Oreo Cookies
¼ cup margarine (soft)
Filling:
4 pkgs. Cream cheese
1 cup sugar
1 tsp. Vanilla
-cream these together
4 eggs
-mix eggs with rest of filling
Break 20 cookies in to ¼’s (save some). Gently mix cookies into filling. Pour filling into crust with extra cookies crumbled on top. Cook for 40 minutes 350ºF. Refrigerate for 3 hours or overnight.

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Six Layer Cookies or Magic Bars
Vivian Sturgis, Bindery Preparation
1 package graham crackers, crushed
1/2 cup butter
2 cups chocolate chips
1 cup chopped nuts
1 cup coconut
1 can sweetened condensed milk
Melt butter in 9 by 13-inch pan. Sprinkle with graham cracker crumbs, press lightly, do not stir. Drizzle can of sweetened condensed milk on graham cracker crumbs. Sprinkle on chocolate chips, nuts and coconut. Bake at 350 for 20 to 25 Minutes.

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Peanut Butter Delights
(No-Bake Cookies)
Derrik Hiatt, Serials
1 stick margarine
½ c. milk
2 c. sugar
3 Tbsp cocoa
Boil for 1 minute & remove from heat. (The rest should be done as quickly as possible.) Add:
1 tsp vanilla
½ c. peanut butter
Stir / mix until peanut butter melts, then add:
2–3 c. oatmeal
Mix well. Spread into a 9x13 pan or drop by teaspoonfuls onto waxed paper. Let set until cool & firm (or grab a spoon and eat ’em warm & gooey).

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Almond-Butter Graham Cracker Cookies
Diana Van Dyke, Periodicals
Bring to a boil:
½ C. sugar
½ lb. butter (or ½ C. butter + ½ C. margarine)
Break graham crackers into the smallest rectangles possible (according to the break marks). Arrange graham crackers as tightly as possible on top of jellyroll pan without overlapping the crackers. Sprinkle ½ C. sliced almonds over the top. Pour boiled sauce on top. Bake at 350° for 8-10 minutes. Remove from pan immediately. Cool on waxed paper.

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Peanut Butter Snickers Cookies
Sarah Coons, Serials
Cream:
1 c. butter
1 c. creamy peanut butter
1 c. sugar
1 c. brown sugar
Add:
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
(Optional) Frosting:
1 c. powdered sugar
2 T. milk
1 T. cocoa
Roll dough in a ball around a mini Snickers. Bake at 350 for about 12 minutes. When done, flatten cookies with spatula while still warm. When cool, drizzle frosting over cookies.

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Cowboy Cookies (The Best)
Vivian Sturgis, Bindery Preparation
Blend:
2 cups brown sugar
2 cups granulated sugar
2 cups shortening
4 eggs
2 teaspoons vanilla
Add:
4 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
4 cups oatmeal
1 package chocolate chips
Mold dough into 1-inch balls and flatten slightly. Place on ungreased cookie sheet. Bake at 350 for 8 to 10 minutes, or until lightly browned.

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Oatmeal Chocolate Chip Cookies
Vivian Sturgis, Bindery Preparation
1/2 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 cup chocolate chips
Preheat oven to 350. Sift flour, baking soda, salt; set aside. Beat shortening with sugars. Add egg and vanilla, beat well. Add sifted dry ingredients, then oats and chocolate chips. Drop by teaspoonfuls onto cookie sheets, about 2 inches apart. Bake 10 minutes. Makes about 4 dozen cookies.

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Chocolate Chip Cookies
Kathy Johansen, Bindery Preparation
? cup shortening (Butter Flavored Crisco)
½ cup sugar
½ cup brown sugar, packed
1 egg
1 teaspoon vanilla
1 ? cups flour
½ teaspoon soda
½ teaspoon salt
½ cup chopped nuts
1 package (6 ounce) chocolate chips)
Heat oven to 375 degrees. Mix shortening, sugars, egg, and vanilla thoroughly. Stir dry ingredients together; blend in. Mix in nuts and chocolate chips. Drop rounded teaspoonfuls of dough about 2” apart on ungreased baking sheet. Bake 8 to 10 minutes, or until delicately browned. (Cookies should still be soft.) Cool slightly before removing from baking sheet.
Variations:
Use a mix of semi-sweet, milk and white chocolate chips in these cookies.

Instead of the chocolate chips, add a blend of dried cranberries, macadamia nuts and white chocolate chips. Roll individual cookies in granulated sugar before baking and bake as usual.

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Chocolate Chip Cookies
Linda Murdoch, Periodicals
2 cups shortening
1 ½ cup white sugar
1 ½ cup brown sugar
4 unbeaten eggs
5 cups flour
1 teaspoon salt
2 teaspoon baking soda
2 tablespoons hot water (if needed)
2 teaspoons vanilla
1 (12 oz.) pkg. chocolate chips
Nuts (if desired)
Cream shortening and sugar. Beat in eggs. Sift dry ingredients and add; stir in vanilla, chocolate chips, and nuts. The mixture should be very stiff. Add more flour if needed, or hot water if needed. Shape by spoonfuls into balls and bake on ungreased pan at 350 degrees for 8 to 10 minutes.

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Neiman- Marcus Chocolate Chip Cookies
Leila Kramer, Serials
1 C butter
2 C flour
1 tsp soda
1 C sugar
1 C brown sugar
2 1/2 C blended oatmeal
1 tsp baking powder
1 tsp vanilla
1/2 tsp salt
2 eggs
12 oz. Chocolate chips
4 oz Hershey bar (grated)
1 1/2 C chopped nuts (your choice)
Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla: mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 min. at 375°. (Makes about 4-5 doz cookies).

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Chocolate Chip Cookies
Lanell Rabner, Periodicals
3 C. flour
1 ½ tsp. baking soda
1 tsp. salt (optional)
1 ¼ C. packed brown sugar
½ C. granulated sugar
½ C. butter or margarine softened
1 tsp. vanilla
2 egg whites
1/3 C. water
12 oz. semi-sweet chocolate chips
1/3 C. nuts (optional)
Preheat oven to 350°. Combine flour, baking soda, sugar and salt. Cream brown sugar, white sugar, softened butter and vanilla. Beat in egg whites. Gradually beat in dry ingredients alternately with water. Stir in chocolate chips and nuts. Drop by rounded Tbsp. full onto a lightly greased baking sheet. Bake for 10-12 minutes or until centers are set. Cool for 2 minutes. Remove to wire racks to cool completely. Makes about 5 dozen cookies. Variation: use milk chocolate chips or a combination of chocolate, white and butter scotch chips.

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Pumpkin Chocolate Chip Cookies
Nicole Arbuckle, Book Repair
1 cup pumpkin
½ cup margarine
1 egg
2 cups flour
1 cup sugar
1 tsp. Baking soda
½ tsp. nutmeg
½ tsp. cloves
1 tsp. Cinnamon
¼ tsp. salt
Chocolate chips as desired
Mix pumpkin, margarine, and egg together. In a separate bowl mix all dry ingredients. Add dry ingredients to pumpkin mixture. Mix well. Add chocolate chips. Bake at 375 for 12-15 minutes.

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Gumdrop Cookies
Derrik Hiatt, Serials
1 c. brown sugar
1 c. white sugar
1 c. butter
2–3 eggs
1 c. cut gumdrops
1 c. coconut
2 c. quick oatmeal, toasted
2½ c. flour
½ tsp salt
1 tsp baking soda
1 tsp baking powder
Cream sugars & butter, add eggs. Combine dry ingredients and add to creamed mixture. Add oatmeal, gumdrops, & coconut. Mix well. Bake at 350° until golden brown.

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Melting Moments Cookies
(brought for Valentines day 2002)
Leila Kramer, Serials
1 C flour
1/2 C cornstarch
1/2 C powdered sugar
3/4 C margarine, softened
1 tsp vanilla
Sift flour, cornstarch and sugar. Beat margarine until smooth. Add flour mixture and vanilla. Beat until blended. Shape into 1" balls. Place on ungreased cookie sheet and flatten with cookie press, palm or glass bottom. Bake at 375 for 10-12 minutes. Makes about 2 dozen.

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Chocolate Chews
Leila Kramer, Serials
pre-heat oven to 350°
1/2 C shortening
1 2/3 C sugar
1 tsp vanilla
1/2 tsp salt
2 eggs
2 C flour
2 tsp baking powder
1/3 C milk
1/2 C nuts, chopped
1/2 C confectioners’ sugar
2 sq. (1 oz. each) unsweetened choc., melted*
* or 6 T unsweetened choc. powder plus 2 T margarine
Cream shortening, sugar and vanilla. Beat in eggs and chocolate. Put dry ingredients together (except for the confectioners’ sugar) and add to batter alternately with milk. Stir in nuts. Chill 2-3 hours. Form into 1-inch balls; roll in confectioners’ sugar; place on greased baking sheet 2-3 inches apart. Bake for 12 minutes. Makes 3 dozen cookies.

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Snickerdoodles
Vivian Sturgis, Bindery Preparation
1 cup shortening
1 1/2 cup sugar
2 eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cups flour
In mixer, add ingredients as listed. Roll dough into balls the size of walnuts. Roll in mixture of 2 teaspoons cinnamon and 2 tablespoons sugar. Place balls 2-inches apart on ungreased cookie sheet. Bake at 400 for 8 to 10 minutes. Makes about 60 cookies.

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Whole Wheat Snickerdoodles
Lyn Clayton, Periodicals
1 cup margarine (or part shortening)
1½ cup brown (or white) sugar
1 tsp vanilla
2 eggs (beaten)
2½ cups sifted whole wheat flour
1 tsp creme of tartar
2 tsp baking powder
¼ tsp salt
Cream the margarine and sugar together. Add the vanilla and eggs and mix. Sift the remaining dry ingredients together, then add to the creamed mix and after mixing, chill. Roll dough into balls. Drop in a sugar/ cinnamon mix (1 Cup / 1 Tbs). Place on greased cookie sheet. Bake at 400 degrees for 8 - 10 minutes. (This cookie flattens out and cracks when cooking.).

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The Best Sugar Cookies
Vivian Sturgis, Bindery Preparation
1 cup sugar
1/2 cup shortening
2 eggs
1/2 cup milk
1 teaspoon cream of tartar
1 teaspoon baking soda
3 1/2 cups flour
In mixer, add ingredients as listed. Cover bowl and place in the refrigerator for at least 3 hours. Remove from refrigerator. Roll out dough on lightly floured surface. Cut out. Place on ungreased cookie sheet and bake at 375 for 6 to 8 minutes. Cool, frost, and enjoy.

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Large Batch Sugar Cookies
Lyn Clayton, Periodicals
(These are more like Lorna Dunes-melt in your mouth)
1 cup white sugar
1 cup powdered sugar
1 cup butter (can use margarine)
1 cup vegetable oil
2 eggs
1 tsp each:
vanilla
salt
soda
creme of tartar
4¼ cups flour
Beat sugars and butter together. Add oil and mix. Add eggs one at a time. Add dry ingredients and mix. Chill. Roll into balls about the size of a large marble. Dip in sugar. Place on ungreased cookie sheet. “Stamp” flat (about d inch thick) with a flat bottomed glass. Bake at 350 degrees for 10 - 15 minutes. (Do not get brown, will be too crisp.) This recipe makes about 8 dozen cookies.

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Scripture Cookies
James Fairbourn, Book Repair
¾ cup Psalms 55:21
1/3 cup 2 Nephi 26:25
1 ½ cups Jeremiah 6:20
2 Isaiah 10:14
2 cups 1Kings 4:22
1 tsp. Solomon’s Song 4:14
1 tsp. D&C 101:39
½ tsp. 1 Corinthians 4:6 okay, this is stretching, but think about it a moment *)
3 cups D&C 89:17
1 cup 1 Samuel 30:12
Drop by spoonfuls onto greased cookie sheet. Preheat Joseph Smith History 1:37 to 350 degrees and bake for ¼ of D&C 133:11. For any instance where more than one ingredient may be chosen see Jacob 6:12.)
*try baking soda.

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Pillow Kisses
Diana Van Dyke, Periodicals
1 (14oz.) pkg. Hershey’s Kisses
cream together:
1 ½ C. margarine (3 cubes)
¼ C. powdered sugar
1 Tbsp. vanilla
3 Tbsp. water
Add:
3 ½ C. sifted flour
1 ½ tsp. baking powder
pinch of salt
Surround each individual, unwrapped kiss with dough mixture so none of kiss is showing. Bake on ungreased cookie sheet at 300° for 20 minutes. While hot, roll in powdered sugar. Makes 80 cookies.

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Gingersnaps
Leila Kramer, Serials
350 degrees (makes 5 dozen)
3/4 C butter, margarine or shortening
1 C sugar
1 egg
1/4 C molasses
2 C flour
2 tsp soda
1/2 tsp salt
1 1/4 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp cloves
Cream butter; add sugar gradually. Beat until fluffy. Add egg and molasses; blend. Stir or sift together flour, soda, salt and spices; blend into butter mixture. Roll small portions of dough into balls about the size of walnuts; roll in granulated sugar. Place on ungreased baking sheet about 1-2 inches apart. Bake for 8- 10 minutes or until they have melted and puffed. For crisper cookies, bake until they have flattened. Cookies bake down to form perfect rounds with traditional gingersnap cracks on top.

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Twix Bars
Annette Johnson, Book Repair
Club Crackers
½ cup brown sugar
½ cup white sugar
½ cup butter
¼ cup milk
1 cup crushed graham crackers ~5 ½ full crackers
½ cup peanut butter
1 cup chocolate chips semi-sweet
*In a 9x13 pan put a layer of club crackers. Simmer sugars, butter, milk and graham crackers for 5 min. Pour on cracker layer, then put another cracker layer on top. Melt chocolate chips and peanut butter and pour on top. Chill till set and enjoy.

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S’mores Bars
Lanell Rabner, Periodicals
1 ½ C. graham cracker crumbs finely crushed
3 Tbsp. sugar
6 Tbsp. butter or margarine
1 pkg. brownie mix
3 C. miniature marshmallows
1 C. semi-sweet chocolate chips
Thoroughly mix graham cracker crumbs, sugar, and butter together. Press firmly into the bottom of greased 9x13-inch pan – chill. Prepare brownie mix according to package directions. Pour onto chilled graham cracker crust. Bake according to package directions. Remove from oven and top evenly with marshmallows and chocolate chips. Return the pan to the oven for 3 minutes. Cool before cutting into squares. Makes 16 bars.

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Oatmeal Toffee Squares
Lyn Clayton, Periodicals
(These are heavenly!!!)
2 cups butter or margarine, melted
2 cups brown sugar
Mix the above until blended well.
Beat in:
2 eggs
Add in and mix the following:
½ tsp salt
2 cups flour
2 cups quick cooking oats
2tsp vanilla
Spread in a greased jelly roll pan. Sprinkle with chocolate and /or butterscotch chips. Bake at 350 degrees for 30 minutes. (Do not over cook.).

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Waffle Cookies
Vivian Sturgis, Bindery Preparation
1/2 cup melted margarine
6 tablespoons cocoa
3/4 cup sugar
2 eggs
1 cup flour
1 teaspoon vanilla
Blend butter and cocoa together. Add all other ingredients. Stir until smooth. Batter should be thick. Drop a generous tablespoon of dough in each section of preheated waffle iron. Cook about 1 to 3 minutes. Remove the cookies with a fork and let cool.

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Banana Bars
Vivian Sturgis, Bindery Preparation
1/4 cup shortening
1 cup sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla
1/2 teaspoon banana flavoring
1/2 teaspoon salt
2 teaspoons baking powder
2 cups flour
1 cup chopped nuts
In mixer, add ingredients as listed. Spread into greased cake pan. Bake at 350 for 20 to 25 minutes.

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Mint Bars
(from Nauvoo Cook Book)
Leila Kramer, Serials
1st layer:
1 C sugar
1/2 C butter
2 eggs
1/2 C flour
Dash of salt
1/4 tsp. mint extract
2 sq. melted semi-sweet choc. (5 T and 1 tsp chips =2 oz)
Mix well together. Pour into 9x13 pan. Bake at 350 for 15-20 minutes. Cool.
2nd layer:
Mix together:
4 T butter (softened)
2 C powdered sugar
2 T cream (canned milk)
1 1/2 tsp mint extract
4 crops green food coloring
Spread second layer over cooled brownie mixture. Cool in refrigerator.
3rd layer:
Melt together 2 squares semi-sweet chocolate and 2 T butter. Thinly cover this mixture over frosting layer. Make sure all is covered. Cool. Score into 1 inch squares. When cool cut through completely.

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Peanut Butter Bars
Book Repair
1 c peanut butter
1 c butter
1 lb. (3 3/4 c) powdered sugar
1 c graham cracker crumbs
1/2 tsp. salt
1/2 tsp. vanilla
1 c chocolate chips
6 T butter
Mix first three ingredients together. Stir in remaining ingredients, except chocolate chips. Press into a greased 9 x 13 pan and refrigerate until firm. Melt chocolate chips with 6 T butter. Spread over peanut butter mixture. Refrigerate.

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Almond-Butter Graham Cracker Cookies
Diana VanDyke, Periodicals
Bring to a boil:
½ C. sugar
½ lb. butter (or ½ C. butter + ½ C. margarine)
Break graham crackers into the smallest rectangles possible (according to the break marks). Arrange graham crackers as tightly as possible on top of jellyroll pan without overlapping the crackers. Sprinkle ½ C. sliced almonds over the top. Pour boiled sauce on top. Bake at 350° for 8-10 minutes. Remove from pan immediately. Cool on waxed paper.

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Chocolate Chip Angel Food Cake
Kimberly Ha’o, Serials
Makes 1 ten-inch cake
This light, fluffy angel-food cake is low in both fat and cholesterol. Grate the chocolate onto parchment paper to easily collect the fine gratings.
For the cake
1 ¼ cups cake flour (not self-rising)
1 ½ cups superfine sugar
14 large egg whites, room temperature
1 ¼ teaspoons cream of tartar
½ cup coarsely grated bittersweet chocolate (about 1 1/2 ounces)
For the ganache
½ cup low-fat buttermilk
1 ½ cups chopped bittersweet chocolate (about 5 ounces)
1. Heat oven to 350° Sift flour into a mixing bowl, then resift flour with 3/4 cup sugar.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar; beat until whites have tripled in size, about 3 minutes. Slowly add remaining 3/4 cup sugar; beat until firm and glossy, 1 to 2 minutes.
3. Transfer egg whites to a large metal mixing bowl. Gently fold in flour mixture in three additions, mixing from bottom of bowl (try to use fewest strokes possible). Fold in grated chocolate, and mix. Pour batter into a 10-inch nonstick angel-food-cake pan, and run a knife through center of the batter to release any air bubbles. Bake until top becomes golden brown, 40 to 45 minutes.
4. Invert the pan over the neck of a bottle, and cool about 1 hour. Loosen the cake from the pan with a flexible knife, and turn the cake over onto cake stand.
5. Make ganache: Heat buttermilk over medium heat; add chopped chocolate, and stir slowly until melted. Since buttermilk will curdle slightly, strain mixture through a very fine sieve, and stir slowly until smooth. Spread ganache over top of cooled angel-food cake, and allow to harden slightly before serving. Found at www.marthastewart.com.

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Peach Dump Cake (Slow Cooker)
Kimberly Ha’o, Serials
1 bag frozen peaches (2 cups sliced peaches)
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
4 tablespoons melted butter
Lightly grease the crock pot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours.

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Lemon Pudding Cake
Leila Kramer, Serials
(says 4-6 servings but I usually double and cook in a Bundt Pan)
1/4 C flour
1 C sugar
1/4 tsp salt
2 eggs, separated
2/3 C mild
1/4 C lemon juice (about 2 lemons)
Grated zest of 1 lemon (about 1 tsp)
Whipped cream for topping, opt.
Grated lemon zest for garnish, opt.
Heat oven to 350 degrees. Sift flour, sugar and salt together into a mixing bowl. In another bowl, beat egg yolks then stir in milk, lemon juice and lemon zest. Stir into sugar mixture. In a third bowl, beat egg whites until stiff but not dry and carefully fold into batter. Pour batter into a 1-quart, ungreased baking dish and put into a larger pan containing about 1 inch of hot water. Bake until set and top is well browned, 50 to 55 min. Serve warm or cold with optional whipped cream and zest.

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Butterscotch Pudding Cake
Leila Kramer, Serials
(4-6 servings)
2/3 C packed light-brown sugar
1/3 C granulated sugar
3 T flour1/4 tsp salt
2 eggs, separated1/2 tsp vanilla
1/8 tsp grated lemon zest
1 C milk
3 T unsalted butter, melted & cooled
1/3 C lightly toasted chopped pecans
Preheat oven to 350°. In a mixing bowl, combine both sugars, flour and salt then set aside. In second bowl, beat egg yolks; stir in sugar mixture with vanilla, lemon zest, milk and butter, combining well. In a third bowl, beat egg whites to stiff but not dry peaks. Carefully but thoroughly fold egg whites and pecans into batter. Pour into an unbuttered 1-quart baking dish and place in a larger pan containing about 1 inch of hot water. Bake until set and top is well browned, 40-45 min.

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Gingerbread Pudding Cake
Leila Kramer, Serials
(4-6 servings)
1/4 C flour
3 T sugar
3/4 tsp ground ginger
1/4 tsp salt
pinch black pepper
2 eggs, separated
1/4 tsp grated orange zest
2 C light molasses
1 C buttermilk
Whipped cream, optional
Preheat oven to 350°. In a mixing bowl, sift together flour, sugar, ginger, salt and pepper. Beat egg yolks in a bowl, add zest, molasses and buttermilk and stir into dry ingredients. In another bowl, beat egg whites until stiff but not dry and fold carefully but thoroughly into batter. Pour into an unbuttered 1-quart baking dish and place in larger pan containing about 1 inch of hot water. Bake until set and top is well browned 45-50 min. Serve warm or at room temperature with optional whipped cream.

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Lemon Marzipan Cake
Leila Kramer, Serials
¾ cup butter, softened
1 ½ cups sugar
2 eggs
2 ¼ cups flour
1 ½ tsp. Baking powder
¾ cup milk
1 tsp. Vanilla
Lemon buttercream
Two 7oz packages Marzipan
Royal icing
Fresh Flowers
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into a greased and floured 9-inch spring form pan. Bake at 350 for 50 minutes or until cake tests done. Cool in pan 15 minutes; remove sides and bottom of pan, and cool cake completely on a wire rack. Slice cake in half horizontally using a long, serrated knife. Trim off top of cake to form a smooth, even top, if necessary. Spread lemon buttercream between layers and on top and sides of cooled cake. Chill at least 30 minutes. Coat hands well with powdered sugar. Gently place marzipan over surface of frosted cake, molding to fit sides. Trim away excess marzipan. Brush off excess powdered sugar with a pasty brush. Prepare royal icing and spoon into a parchment piping bag. Snip a tiny hole about 1/8 inch in diameter from tip end of bag. Pipe a series of small loops around edge of cake, and place a dot above each loop. Pipe a simple wave around bottom edge of cake. Garnish top of cake with fresh flowers if desired.

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Pumpkin Cake Roll
Leila Kramer, Serials
Filling:
1 C confectioners’ sugar
6 oz. Cream cheese
1/4 C butter or margarine
2 tsp vanilla
Cake:
3 eggs
1 C sugar
2/3 C canned pumpkin
1 tsp lemon juice
3/4 C flour, stirred and measured
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
2 tsp nutmeg
2 tsp salt
1 C walnuts, chopped
Combine all ingredients for filling. Beat smooth and set aside. Beat eggs on high speed for at least 5 min., then gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together dry ingredients; fold into pumpkin mixture. Generously grease a 15x 10x 1 jelly roll pan; sprinkle well with flour. Spread batter in baking pan: then sprinkle nuts evenly over top. Bake in pre-heated 375 degree oven for 15 minutes. Turn cake onto terry towel that’s been sprinkled with confectioners’ sugar. Starting at narrow end, roll towel and cake up together. Cool on wire rack. Unroll and spread with cake filling. Roll up cake roll without towel, wrap in plastic wrap or waxed paper; chill. Slice and serve. (Please note that if the cake cracks while unrolling or re-rolling it will be fine after chilling wrapped.)

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Memaw's Chocolate Sheet Cake
Rita Wilson, Periodicals
2 cups flour
2 cups sugar
1 cup butter (2 sticks)
1 cup water
1/4 cup cocoa
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp soda
1 tsp vanilla
Sift flour and sugar into mixing bowl-blend well. Place butter, water, and cocoa in saucepan, bring to a rapid boil. Pour over flour, sugar mixture. Mix well. Combine remaining ingredients and add all at once to batter. Mix well. P Pour into greased, lightly floured 13x9x2 pan and bake at 400 degrees for 35 minutes or tests done. Let cool for 10 minutes before frosting. Frosting 1/2 cup butter (1 stick) 3-1/2 TBS cocoa 1/3 cup milk 1 pound powdered sugar 1tsp vanilla 2/3 cup chopped pecans Combine butter, cocoa, and milk in pan-heat slowly and bring to boil. Add remaining ingedients. Beat well and spread over cake while it is still warm. Leave cake in pan until ready to serve.

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Crazy Cake
Diana VanDyke, Periodicals
1 ½ C. flour
1 C. sugar
1 tsp. soda
1 ½ tsp. cornstarch
3 Tbsp. cocoa
½ tsp. salt
6 Tbsp. cooking oil
1 Tbsp. vinegar
1 tsp. vanilla
1 ¼ C. water
In the same ungreased 9x9 inch pan that you plan to cook the cake in, blend the flour, sugar, soda, cocoa, cornstarch, and salt. Make three depressions. In one pour cooking oil, in another vinegar, and in the third pour the vanilla. Pour water over the entire cake and blend with a fork just until all dry ingredients are wet. DO NOT BEAT! Bake at 350° for 40 minutes.

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Carrot Cake
Book Repair
1 1/2 c vegetable oil
2 c sugar
4 eggs
3 c grated raw carrot
2 c flour
2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 c chopped nuts (optional)
Mix oil and sugar. Add one egg at a time, beating until creamy. Add carrots, then dry ingredients. Bake at 350 for 30 minutes in three 8-inch pans or one 9 x 13 pan. Cool and frost with cream cheese frosting.

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Pumpkin Cake Roll
James Fairbourn, Book Repair
3 eggs
1 cup sugar
2/3 cup pumpkin (canned)
1 tsp. lemon juice
Beat eggs on high speed, 5 min.; gradually add sugar, pumpkin, and lemon juice. In another bowl mix:
¾ cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
½ tsp. salt
Add to pumpkin mix. Pour into greased and floured 10” x 15” x 1” pan and top with 1 cup chopped walnuts. Bake at 350 for 15 minutes. Sprinkle paper towels with powdered sugar and turn warm cake onto sugared towels. Roll cake up in towels and refrigerate until cool.
Filling:
1 cup powdered sugar
6 oz. cream cheese
4 tbsp. butter
1 tsp. vanilla
Mix well. Unroll cake, spread on filling and reroll. Wrap in aluminum foil and store in refrigerator or freezer. Serve with Cool Whip.
You may substitute 2 eggs (for 3) and 1 cup pumpkin (for 2/3 cup).

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Twinkies (made as cupcakes)
Lyn Clayton, Periodicals
1 lemon cake mix
1 yellow cake mix
1 pineapple cake mix (Duncan Hines)
Mix all together then separate into 3 boxes again. (3 Cups per box). Mix up cake according to box directions and bake as cupcakes.
Filling:
5 Tbs flour
5 Tbs sugar
1 Cup milk
Bring to boil. Beat in very slowly:
1 Cup butter
¼ Cup shortening
1 tsp vanilla
Add:
¾ Cup sugar
Beat 5 minutes. (If it isn’t thick, add powdered sugar.) Make a small hole in the bottom of the cupcake. Squirt in the filling with a cake decorating tip.

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Score Bar Cake
Sarah Coons, Serials
Bake 1 pkg. devils food cake mix according to directions on package in a 9x13 inch pan. Poke holes in it and pour 1 bottle of Mrs. Richardson’s caramel syrup over while warm. After it cools off, spread Cool Whip and sprinkle Skor Bar candy bar bits over the top. Keep refrigerated until serving. Best when served cold.

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Oatmeal Cake
Lyn Clayton, Periodicals
1½ Cups boiling water
1 Cup oatmeal
½ Cup butter or margarine
1 Cup sugar
1 Cup brown sugar
1½ Cups flour (or 1 ¾ cups whole wheat flour) Cups flour (can use 1¾ Cups sifted whole wheat flour)
1 tsp soda
1 tsp cinnamon
½ tsp salt
½ tsp nutmeg
2 eggs
Combine water, oatmeal, and butter or margarine. Let stand covered for 20 minutes.
Mix in the remainder of the ingredients.
Pour into a greased and floured 9 X 13 pan. Bake at 350 degrees for 35 minutes. (Touch test for done.)Very good frosted with a German Chocolate/ coconut frosting.

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“Crock Pot” Cake
Kimberly Ha’o, Serials
1 package chocolate cake mix
1-8 oz. container sour cream
1 cup chocolate chips
1 cup water
4 eggs
¾ cup vegetable oil
Lightly grease slow cooker. Mix cake mix, sour cream, chocolate morsels, water, eggs, and oil by hand in a bowl. Pour into slow cooker. Cover and cook on low 6- 8 hours or on high 3-4 hours. Serve hot or warm with ice cream or whipped cream topping. Make 12 servings.

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Walnut Fudge Pudding Cake
Leila Kramer, Serials
(8 servings)
1 C flour
1 tsp baking powder
1/4 tsp salt
1 C granulated sugar
1/8 tsp ground cinnamon
61/2 T unsweetened cocoa
1/4 C milk
1/4 C whipping cream
4 T unsalted butter, melted & cooled
1 tsp vanilla
1 C chopped walnuts
3/4 C packed dark brown sugar
1 3/4 C very hot water
Whipped cream, opt.
Preheat oven to 350°. In mixing bowl, sift together flour, baking powder, salt, 3/4 C granulated sugar, cinnamon and 2 2 T cocoa and set aside. In another bowl, combine mild, cream, butter and vanilla, then stir into dry mixture. Blend in walnuts. Batter will be stiff. Spread in unbuttered baking pan. Combine brown sugar, remaining 1/4 C granulated sugar and 1/4 C cocoa in a small bowl. Sprinkle over batter and pour hot water over it. Bake until set and top is bubbly, 35 to 40 min. Serve warm with optional whipped cream.

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Dalene’s Strawberry Cake
(if decorated like a flag it’s the 4th of July cake)
Leila Kramer, Serials
Cook yellow or white cake in 9x13 pan a directed (I prefer white)
topping:
2 C powdered sugar
1 C whipping cream
1 8 oz. Pkg. cream cheese softened
Beat until smooth and thick so that it will hold its shape on cake
Danish Dessert as glaze and add 1 pkg. of fresh strawberries or you can add 1 to 2 pkgs. frozen strawberries to the Danish Dessert glaze (if you don’t have or can’t find the packaged Danish Dessert, follow a recipe for Strawberry Pie Glaze).

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Red Velvet Cake
Brent Williamson, Serials
(from the loving kitchen of Linda Williamson)
1 C. shortening
3 C. sugar
4 eggs
4 oz. Red food coloring
4 Tbsp. cocoa
2 Tsp. salt
4 ½ C. flour
2 Tsp. butter flavoring
2 C. buttermilk
2 Tsp. vanilla
2 Tsp. baking soda
2 Tbsp. vinegar
Preheat oven to 350°. Cream shortening, sugar and eggs. Make a paste with the food coloring and cocoa. Add to creamed mixture. Add salt to flour. Add flavorings to buttermilk. Add flour and buttermilk mixtures alternately into the mix in thirds. Carefully add soda to vinegar (it will bubble up). Blend into the mixture. Beat at low speed (never high speed). Pour into a greased and floured 10” tube pan. Bake at 350° until a knife inserted in middle comes out clean. Frost with cream cheese frosting when cool.

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Arkansas Chocolate Cake
Jason Guthrie, Serials
2 C - 2 Tb Flour
2 C Sugar
Mix in bowl
In a saucepan, combine:
1 C Water
1 Tsp Salt
1 Cube of Butter
1/2 C Shortening
5 Tb Cocoa
Mix hot mixture with flour mixture
Add:
2 Eggs
1/2 C Buttermilk
1 Tsp. Baking Soda
1 heaping Tsp Cinnamon
1 Tsp Vanilla
Bake at 375 for 20 minutes in a jellyroll pan, or cookie sheet with a lip
Frosting:
Melt:
7 Tb Milk
4 Tb Cocoa
1 Cube of Butter
Remove from heat, Beat in with mixer:
1 Tsp Vanilla
About 1 lb. powdered sugar, or until desired consistency
(Add nuts if desired).

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Lemon Cake with Raspberry Filling
(Andrea’s B-day Cake)
Leila Kramer, Serials
Lemon cake baked following the directions. Cool and even tops.
Karin’s Lemon Frosting:
16 oz. confectioners sugar
6 T. unsalted butter, softened.
2 tsp. grated lemon peel
Yellow food coloring, if desired
1/3 c. lemon curd (in filling section of Smith's of Albertsons)
Beat sugar, butter, lemon curd & peel on low. Increase to high approximately 3 minutes 'til fluffy. Mix in food color ‘til lemon yellow. Cover when not using.
Pipe ring on frosting onto bottom cake to hold raspberry filling in place. Fill the ring with raspberry jam or filling. Top with second cake and frost cake with remaining Lemon Frosting.

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Banana Cake with Quick Caramel Frosting (from BYULA barbeque)
Leila Kramer, Serials
yellow cake mix
2 c. packed light brown sugar
1 tsp. cinnamon
2 medium bananas (about 1 cup mashed)
1 cup water
2 c. oil
3 lg. eggs
2 tsp. banana flavoring
Quick Carmel Frosting (below)
1 cup chopped toasted pecans
Mix ingredients to frosting and bake in bundt or fluted pan until done. (See mix instructions for general time frame.)
Quick Carmel Frosting:
8 T. (1 stick) butter
2 c. packed lt. Brown sugar
2 c. packed dk. Brown sugar
1/4 c. whole milk
2 c. powdered sugar, sifted
1 tsp. vanilla
Place butter and brown sugars in saucepan over medium heat. Stir to boil (2 min.) Add milk and bring back to bail. Remove from heat, add confectioners’ sugar and vanilla. Beat with wooden spoon ‘til smooth. Frost cake. While warm or before hardens (if does harden, heat slightly and continue) top with toasted pecans if desired.

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Walnut Yule Log (Buche de Noel):
(chocolate roll filled with mocha walnut-cream and glazed with chocolate)
Leila Kramer, Serials
Chocolate Roll:
Bake at 375 for 12 minutes. Makes one 10-inch roll.
¾ c. sifted cake flour
¼ c. unsweetened cocoa powder
1 tsp. baking
3 eggs
¾ c. sugar
3 T. water
1 tsp. vanilla
1. Grease 15x10x1 in. jelly roll pan; line bottom w/ wax paper; grease paper. Sift flour, cocoa and baking powder onto wax paper.
2. Beat eggs in a medium-size bowl w/ electric mixer until thick and creamy. Gradually add sugar, beating constantly ‘til very thick. Stir in water and vanilla. Fold in flour mixture & spread batter in pan.
3. Bake until springs back when pressed w/ fingertip.
4. Loosen cake around edges, invert pa onto clean towel lightly dusted w/ 10x sugar. Peel off wax paper & roll cake and towel up together from short side. Place seam side down on wire rack; cool completely.
Filling:
2 egg yolks 2 T sugar
1 tsp. Cornstarch
½ c. light cream or half-and-half
¾ c. (1 ½ sticks) unsalted butter
1 c. confectioners’ sugar (10x sugar)
1 tsp. Pero (coffee substitute)
1 tsp. vanilla
1 c. very finely chopped walnuts
1. Combine egg yolks, w T. sugar and cornstarch in small saucepan; blend in cream. Cook, stirring constantly, over medium heat until mixture comes to boil. Remove from heat; cool; chill.
2. Beat butter with electric mixture in a medium-size bowl until soft and smooth. Beat in 10x sugar until smooth. Dissolve Pero in vanilla; add to frosting. Gradually add chilled egg yolk mixture, 1 T at a time while beating constantly. Beat until light and fluffy; fold in nuts.
3. Unroll cake carefully; spread with about 2/3 walnut mixture. Roll, then place seam side down on small cookie sheet. Spread remaining walnut mixture over roll & chill overnight.
Chocolate glaze:
¾ c. semisweet chocolate pieces
3 T. unsalted butter
1 T. milk or cream
Melt chocolate pieces w/ butter and milk over hot, not boiling water stirring occasionally until smooth. Let stand 5 minutes. Then quickly spread over roll. Sprinkle top w/ chopped pistachio nuts, if you wish. Keep chilled until serving time.

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Florentine Cornmeal Cake (Amor Polenta)
Served at the BYULA brown bag luncheon A Fist Full of Pasta.
Leila Kramer, Serials
2/3 C butter
2 2/3 C powdered sugar
1 tsp vanilla
2 whole eggs
1 egg yolk
1 1/4 C sifted Cake flour
1/3 C yellow cornmeal
about 2 T additional powdered sugar
In large bowl, place butter and 2 2/3 C powdered sugar. Beat until creamy. Beat in vanilla. Add eggs, one at a time. Beat well after each egg is added. Mix flour to blend with cornmeal. Add flour, a portion at a time, to batter, mixing well after each addition.
Grease and flour either an 8 2 x 4 2 inch loaf pan or a 3 2 to 4 cup tube pan. Spoon batter into pan and spread evenly. Bake @ 325 for 1 hr. and 15 minutes or until springs back when lightly touched in the center. Cool cake in pan 3 minutes. Turn onto wore rack. Sift 2 T powdered sugar over warm cake. Let cool completely. Thinly slice. Make 15 servings.

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German Chocolate Cake
Leila Kramer, Serials
German Chocolate cake mix baked following box instructions.
Coconut-Pecan Frosting:
Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 2 cup butter or margarine and 1 tsp. vanilla in saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add 1 1/3 cups coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 2 cups.
Chocolate Butter Cream Frosting:
1 stick butter or margarine
2 cup milk
3-4 cups powdered sugar
2 tsp. salt
2 tsp. vanilla extract
mix in:
6-8 T. sifted cocoa
dash of salt
2 T. softened butter or margarine
add milk 1 tsp. at a time to desired consistency
Assemble cake with coconut-pecan frosting in middle and on top with chocolate frosting sides and some for decorative border on base and edge of top.

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Chocolate Truffle Cake
(Don’t be discouraged by the length of the instructions!)
Leila Kramer, Serials
Cake: (if no time for the from-scratch recipe below, use fudge cake mix w/2 T. flour, 1 1/4 c. water, 2 T. vegetable oil, 3 eggs baked at 325 for 25 minutes or until springs back)
10 T. (1 1/4 sticks unsalted butter cut in pieces
4 (1 oz.) squares unsweetened chocolate, chopped in 2-inch pieces*
1 1/2 c. sugar
2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
4 eggs
1 tsp. vanilla extract
1 c. cold water
* 1 oz. unsweetened chocolate = 3 T. chocolate powder plus 1 T. butter or margarine (4 oz=3/4 c. powder plus 1/4 C. margarine)
To make the cake, preheat oven to 350 F. Grease 2 9-inch round pans and flour or spray with cooking spray. Melt the butter and chocolate in the top of a double boiler over gently boiling water. Stir in the sugar, set aside. Sift the dry ingredients together and set aside. With an electric mixer or wire whisk, beat the eggs and vanilla until smooth. Add the chocolate mixture and beat until homogenous. Add half the dry ingredients to this batter. Mix well, scraping the bottom and sides of the bowl. Add the remaining dry ingredients; mix well and scrape again. Slowly add the water; mix and scrape. Divide the batter evenly into the prepared pans. Bake 25 to 30 minutes or until the center of the cake springs back when touched with a finger. Cool completely.
Chocolate Ganache (for filling, truffles, and frosting)
1 1/4 c. heavy cream (old world style whipping cream which is thicker)
3 T. unsalted butter
1 pound semisweet or bittersweet chocolate, chopped in 2-inch pieces (I use 2 2/3 C. chocolate chips)
Put the cream and butter in a large saucepan. Heat on medium-low until the butter melts and the cream is very hot (do not boil). Remove from heat. Whisk about one-fourth of the chocolate into the pan until it melts. Add the remaining chocolate and melted and the ganache is smooth and glossy. Transfer to a clean bowl and set aside to cool. You can keep ganache, covered and refrigerated, for up to 3 weeks. Makes 3 cups.
Filling :
3/4 c. ganache
1c. heavy cream
Put 3/4 c. ganache in a medium bowl and whisk to lighten, about 10 strokes. Add 1/4 c. of the cream, gently whisking until smooth. Add the remaining 3/4 c. cream and whisk by hand until the chocolate cream holds a shape. Be careful; if the ganache is too warm or if you over whip the ganache and cream, the chocolate cream will curdle. (You can still use it though) Refrigerate until you are ready to assemble the cake.
Assemble:
With a serrated knife, trim the dome from both cakes so they are flat, not rounded. Trim the sides of the cake if they seem dry. (If you wish, grind the cake trimmings in a food processor and reserve them for the sides of the cake.) Use simple syrup below to seal cake following instructions in next paragraph.
Simple syrup: 1/2 c. sugar, 1/2 c. water Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear; do not boil. Cool.
Put one of the cake layers on a cardboard circle or a flat serving plate. Moisten it with simple syrup. Spread on the chocolate cream filling. Gently flatten the second cake layer on top and brush it with the simple syrup to seal.
Frosting:
Frost the sides of the cake layers on a cardboard circle with 1 cup of room temperature Chocolate Ganache. Refrigerate the cake for 10 minutes. Meanwhile, place 2 cup of the ganache in the top of a double boiler. Place over gently boiling water; the upper pan should not touch the water. Stir while heating, just until the ganache becomes a runny glaze. Pour it evenly over the top of the cake; use a spatula to smooth out any glaze that runs down the side.
If desired; press some of the reserved cake crumbs onto the sides of the cake. (best if run through food processor to make fine)
Truffles for top of cake:
Refrigerate the last 1/2 cup ganache until cold. Put 1/4 cup cocoa powder on plate. Scoop the cold ganache with a teaspoon and shape into twelve small balls. Drop the truffle balls into the cocoa powder and roll them around until they are lightly coated. Refrigerate. Shake the excess cocoa powder off the truffles. Arrange them around the top edge of the cake evenly spaced, pressing each gently into the fresh glaze.

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Eli’s Famous Chicago Style Cheesecake
Leila Kramer, Serials
Graham Cracker Crust:
1 c. graham crackers
3 Tbsp. sugar
3 Tbsp. Melted butter
Combine and press into a 9-inch springform pan. Bake at 325° for 10 minutes.
Cheesecake:
3 8-oz pkg. Cream cheese; softened
2 Tbsp. Flour
¾ c sugar
2 tsp vanilla
Mix in medium bowl until well blended.
Add: 3 eggs, mixing well after each addition. Blend in 1 c. sour cream.
Pour batter over graham cracker crust. Bake at 450° for 10 minutes. Reduce to 250° and bake for another 30 minutes. Chill. Serve with berries, caramel, or fudge syrup.
Variations:
For a beautiful marble cheesecake: Combine ¼ c. unsweetened cocoa, ¼ c. sugar, 1 T vegetable oil and ½ tsp. vanilla in a small bowl. Add 1 ½ c. cheesecake mixture, mixing until well blended. Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife or spatula for marbled effect. Bake as directed above.

Berry marble cheesecake: You can do the same using Raspberry or Strawberry jam in 1 ½ c. cheesecake mixture for a change. This can be fun with a chocolate cookie crust but cook for less time before adding cheesecake because the dark burns more easily.

Snickers cheesecake: (not perfected yet but a fun experiment none the less!) Melt about ½ - ¾ c. caramels in a small bowl on 50% in the microwave or on the stove top. Mix in ¾ c. cheesecake mixture and about 1- 2 T. coarsely chopped peanuts. Pour part of the regular cheesecake mixture over the crust then slice mini snickers bars and insert them in about ½ inch from the edge of the pan. Stick a few more slices of Snickers in as you again put dollops of carmel in with the regular cheesecake batter and again swirl with a knife making the marble effect.

Chocolate chip cheesecake: add your favorite type chocolate chips but not too thickly because they can drop to the bottom and melt into the crust making it hard to cut and serve.

Chocolate covered cheesecake: Make ½ cup ganache from chocolate truffle cake recipe and when cheesecake is partly cooled, melt ganache over low heat and pour over the top of cake. Top with mint leaves and raspberries before serving to give a professional look to your dessert.

Mini cheesecakes: place vanilla wafer or graham cracker crumb crust in bottom of mini muffin tins or foil cups and fill 2/3 full of cheesecake mixture. Bake @ 300 for about 20 minutes or until set. Cool top with favorite pie filling or preserves.

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Together Forever Someday Impossible Cheesecake
Diana VanDyke, Periodicals
¾ C. milk
2 tsp. vanilla
2 eggs
1 C. sugar
½ C. Bisquick
2 (8oz.) pkg. cream cheese, softened and cut into 1-inch cubes.
Topping:
1 C. sour cream
2 tsp. vanilla
2 Tbsp. sugar
Blend milk, vanilla, eggs, sugar, and Bisquick on high in blender for 15 seconds. Add cream cheese. Blend on high for 2 minutes. Pour into greased pie plate or 9-inch round cake pan. Bake at 350° for 40-45 minutes, or until center is set (toothpick test will also help, though remember this is cheesecake and will therefore be slightly gooey). Let cool completely. Spread topping over cheesecake. Top with canned pie filling and serve.

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Lazy Day Cobbler
Kathy Johansen, Bindery Preparation
Preheat oven to 350 degrees. Melt ½ stick margarine in a 9”x13” pan in oven. Beat and combine ¾ cup sugar, 1½ cups flour, 2 teaspoon baking powder, ¼ teaspoon salt, and 1? cups milk. Pour this mixture over melted margarine. DON’T STIR! Then pour 1 bottle (quart) of drained fruit of your choice over mixture. Again, DON’T STIR. Bake for 45 minutes. Serve with cream or vanilla ice cream.

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Rhubarb Cobbler
Lyn Clayton, Periodicals
Put 4 cups cut rhubarb in an 8 inch square pan.
Cream ¾ cup sugar with 3 Tbs butter.
Add:
1 Cup flour
1 tsp baking powder
¼ tsp salt
Alternate with ½ Cup milk.
Place dough over rhubarb.
Sprinkle over top:
1 Cup sugar
1 Tbs cornstarch
¼ tsp salt
Pour 1 cup boiling water over all.
Bake at 350 degrees for 50 - 60 minutes

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Apple or Peach Crisp
Leila Kramer, Serials
350 degrees (6 servings)
3 large cooking apples, peeled, cored and thinly sliced (or can apple filling or drained qt apples)
3/4 C brown sugar, packed
2 C flour
1/2 C butter or margarine
3/4 C rolled oats
Arrange sliced apples in buttered 9-inch baking dish. Combine brown sugar and flour; cut butter into mixture as for pastry. Toss in rolled oats. Spoon over apples, pressing down lightly. Bake for 35-40 minutes. FOR PEACH CRISP substitute 3 large peaches or thoroughly drain 1 qt sliced peaches and sprinkle with lemon juice in place of apples.

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Apple Crisp
Lyn Clayton, Periodicals
4 Cups Apples sliced (about 6 medium sized)
?- ¾ cup brown sugar
½ Cup flour
½ Cup rolled oats
¾ tsp cinnamon
¾ tsp nutmeg
? Cup soft margarine
Place apples into a greased 8x8x2 pan.
Combine the rest of the ingredients into a “crumble”. Spread this on top of the apples.
Bake at 375 degrees for 30 - 35 minutes. (If the apples are really crisp, I often precook them for 15 minutes in the microwave and then put the crumble on and finish baking.)

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Blackberry Cobbler
Kathy Johansen, Bindery Preparation
Unsalted butter for greasing.
FOR THE FILLING:
6 cups (1 1/2 pounds) blackberries
1/3 cup sugar
1 tablespoon all-purpose flour
1 teaspoon finely grated lemon zest
Pinch of salt
FOR THE TOPPING:
1 ¼ cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 large egg, at room temperature
½ cup buttermilk
6 tablespoons unsalted butter, melted and cooled slightly
½ teaspoon vanilla
Preheat the over to 375 degrees. Lightly grease a 2-qt. oval or round baking dish.
To make the filling, gently toss the blackberries with the sugar, flour, zest, and salt in a large bowl until blended. Pour into the prepared baking dish and set aside.
To make the topping, stir together the flour, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl, whisk together the egg, buttermilk, melted butter, and vanilla until well blended. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
Drop heaping spoonfuls of the mixture onto the fruit, spacing them evenly over the surface. The topping will not completely cover the fruit. Bake until the fruit filling is bubbling, the topping is browned, and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature. Makes 8-10 servings.

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Pennsylvania Dutch Apple Crisp
Lanell Rabner, Periodicals
8 baking apples
¾ cup flour
1 cup brown sugar
½ cup butter
1 tsp cinnamon
½ cup water
Wash, pare, quarter and core apples. Cut each quarter lengthwise into 3 or 4 slices. Put sliced apples in bottom of a buttered baking dish. Add water. Combine sugar, cinnamon and flour and then rub butter into mixture until crumbly. Spread crumbs over top of apples, patting them down evenly. Bake at 375° uncovered for about 40 minutes or until apples are tender. Serve with cream, whipped cream or vanilla ice cream. Serves 6 to 8.

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Fresh Peach Pie
Dennis Bernards, Serials
Peel and slice 6 cups of peaches
Add:
1 C. sugar or sugar to taste
2 tsp. lemon juice
Dissolve:
3 packets knox unflavored gelatin in 1/3 cup cold water – let sit until hard. Add ½ to 2/3 cup hot water until dissolved.
Mix:
Gelatin mixture with the sliced peaches.
Whip 1 cup whipping cream in separate bowl, then add to peach mixture. Pour into graham cracker crust (it usually fills 3 8-inch pie tins). Chill.

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North Carolina Apple Pie
Derrik Hiatt, Serials
1½ c. chopped apples
¾ c. white sugar
¾ stick melted margarine
¼ tsp salt
1 Tbsp flour
1 egg, beaten
1 tsp cinnamon
Mix ingredients well and put in unbaked pie shell. Bake at 350° for 1 hour.

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Blueberry Orange (Strawberry) Pie
Lyn Clayton, Periodicals
Crust:
1 ¼ C graham cracker crumbs
? C margarine melted
Preheat oven to 375F. Combine graham cracker crumbs and margarine in 9-inch pie pan. Press the mixture firmly against the sides and bottom of the pan. Bake for 6 to 8 minutes. Or until lightly browned.
Filling:
1 pkg sugar-free orange gelatin (strawberry)
1 C boiling water
2 C vanilla nonfat (1 C strawberry) non-sugar yogurt
2 packets Equal brand sweetener
1 ¼ C fresh or frozen unsweetened blueberries (strawberries), drained
1 Tb powdered sugar
Combine gelatin and boiling water, mixing well. Cool slightly. Stir in yogurt and sweetener, blending well. Chill in freezer, stirring every 5 minutes until very thick but not firm. In a separate bowl, combine berries and powdered sugar. Fold berries and sugar into the gelatin mixture. Pour mixture into the crust. Chill pie for several hours or until firm and slice it into 8 pieces.

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Impossibly Easy Pumpkin Pie
Margot Belnap, Serials
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired
1. Heat oven to 350ºF. Grease 9-inch pie plate.
2. Stir all ingredients except whipped topping until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator. High Altitude (3500-6500 ft)Bake about 55 minutes.

* For the Sugar-free version substitute between a 1/4 cup and a 1/2 cup of honey instead of sugar.

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Lemon Meringue Pie
Lyn Clayton, Periodicals
(Specially formulated for our high altitude --won’t be runny)
1 Baked pie crust
1 Cup sugar
1¼ Cup water
1 Tbs butter
Heat above to dissolve the sugar
Add:
4 heaped over Tbs of cornstarch dissolved in 3 Tbs of cold water.
Cook until clear.
Add:
6 Tbs lemon juice (1 lemon)
1 Tbs grated lemon peel
Cook 2 minutes.
Add:
3 egg yolks mixed with 2 Tbs of milk.
Pour into baked pie crust.

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Key Lime Pie
Andrea Howell, Serials
Bake pie shell
4 eggs separated
1 can sweetened condensed milk.
1/3 fresh lime juice
few drops green food coloring
cool whip or other whipped topping
Beat 4 yolks and 1 white until thick. Add milk and beat until very well mixed. Add juice. Beat until thick. Fold in 3 stiffly beaten egg whites. Add green coloring to desired color. Pour into baked shell. Bake at 325° for 10 to 15 minutes. Refrigerate after it cools. When ready to serve cover with cool whip.

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Zucchini “Apple” Pie
Dennis Bernards, Serials
Use big zucchinis, but still tender enough that you can pierce the skin easily with your thumbnail. Peel, cut in quarters lengthwise, remove the seeds and slice crosswise.
Toss together:
6 C. sliced zucchini, cooked until tender crisp
2 tbsp lemon juice
dash salt
Mix in a bowl:
1 ¼ C. sugar
1 ½ tsp. cinnamon
1 ½ tsp. cream of tartar
dash nutmeg
3 tbsp flour
Add the zucchini and mix well. It will be runny, but that’s OK. Dump the filling into a 9-inch crust and dot with butter. Add the top crust and bake at 400° for 40 minutes or until golden brown.

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Pie Crust
Dennis Bernards, Serials
(8” or 9” two-crust pie)
2 C. flour
1 tsp. salt
heaping 2/3 C. shortening (butter flavored Crisco is best)
7-8 Tbsp. water
Blend flour and salt. Cut in shortening thoroughly. Sprinkle in water 1 or 2 Tbsp. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (may be slightly sticky). Divide into two balls. Roll out on flour dusted surface.

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Mint Brownies
Leila Kramer, Serials
Melt 2 ounces unsweetened chocolate with ½ cup butter. (1 ounce of unsweetened chocolate can be substituted with 3 Tbsp cocoa and 1 Tbsp shortening.)

In a separate bowl beat 2 eggs until fluffy. Add 1cup sugar, ½ tsp vanilla; beat well.

Add chocolate mixture and ½ cup flour. Stir until smooth. Add to greased and floured 9” square pan. Bake 20-25 minutes at 375° or until toothpick comes out clean. Let cool.

Mint Frosting:

Cream 2 Tbsp butter, add 1 cup powdered sugar, ¾ tsp peppermint extract, and green food coloring (optional). Add small amount of cream (or milk) until desired consistency. (It really only takes about a Tbsp for such a small pan.)

Spread over cool brownies and chill in refrigerator for 1 hour.

Chocolate Topping:

Melt 3 Tbsp butter and 3 ounces semisweet chocolate chips until the mixture seems runny, spread over top of frosting. Cool in refrigerator, cut when firm. (Sometimes it’s best to let the chocolate thaw for about five minutes on the counter so the chocolate doesn’t crack when cut. I also like to cut off the edges before cutting the brownies so that they look neater and have a more even spread of mint and chocolate.) Serves 16.

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M&M Brownies
Gretel Cundick, Periodicals
1 fudge cake mix (can try other flavors)
2 eggs
1/3 cup vegetable oil
1 to 1-1/2 cups M&Ms (or Reese’s Pieces, etc.)
Pre-heat oven to 350° F. Spray a 9x13 pan with Pam. Mix cake mix, eggs, and oil together; fold in candy pieces. Spread in prepared pan so it covers the bottom and bake for 12-16 minutes.
NOTE: Using a lemon cake mix, no candy, and powdered sugar sprinkled on the top after it has baked makes really good lemon bars.

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Turtle Brownies
Nicole Arbuckle, Book Repair
1 box German chocolate cake mix
1/3 cup evaporated milk
1 stick butter
Mix and spread ½ of dough in greased pan. Bake at 350 for 6 min.
In a pan on low heat on stove, melt:
1 pkg. Hershey’s classic caramels
1/3 cup evaporated milk
Stir until smooth. On baked brownie sprinkle chocolate chips (as many as desired). Pour caramel over. Add the rest of the brownie mix by flattening in hands and placing on top. Bake at 350 for 15 minutes. Lick your lips after eating this one…it is good!

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Deep Dish Brownies
Book Repair
3/4 c melted butter or margarine
1 1/2 c sugar
1 1/2 tsp. vanilla
3 eggs
3/4 c flour
1/2 c cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c nuts (optional)
Blend melted butter, sugar, and vanilla in a bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder, and salt. Gradually add to egg mixture until well blended. Stir in nuts. Spread in a greased 8 x 8 pan. Bake at 350 for 40-45 minutes or until brownie begins to pull away from edges of pan. Cool; cut into squares.

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Carolin's Favorite Fudge Brownies
Vivian Sturgis, Bindery Preparation
1 cup butter or margarine
3/4 cup cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups sifted flour
1 cup chopped nuts
chocolate chips, if desired
Melt butter in saucepan. Add cocoa. Remove from heat; stir in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour, chopped nuts, and chocolate chips; mix well. Bake in 9 by 13-inch pan at 350 for 30 minutes. Cool.

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Fudge
Kathy Johansen, Bindery Preparation
1 can sweetened condensed milk
1½ packages (18 ounces) semisweet chocolate chips
1 ounce unsweetened chocolate
1 teaspoon vanilla
1½ cups chopped nuts.
Line bottom and sides of square pan (8”x8”) with waxed paper leaving 1 inch over sides of pan. Microwave milk, chocolate chips and chocolate on high ? minutes until melted. Stir in vanilla and nuts. Spread evenly in pan.

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“Training Meeting” Fudge – A Classic Seriodicals Treat (Just ask Lyn!)
Gretel Cundick, Periodicals
3 cups sugar
1 12 oz. pkg chocolate chips (semi-sweet)
¾ cup margarine
1 7 oz. jar marshmallow crème
2/3 cup evaporated milk
1 teaspoon vanilla
Melt margarine in heavy saucepan. Add sugar and evaporated milk and bring to a full boil, stirring constantly to prevent scorching. Remove from heat, and stir in chocolate till melted. Add marshmallow crème and vanilla; beat till well blended. Pour into greased 9x13 pan. Cool at room temperature, then refrigerate.

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Fast Fudge
Kimberly Ha’o, Serials
3 cups chocolate chips
2 cups mini marshmallows
1 can sweetened condensed milk
dash of salt
2 tsp vanilla
1 ½ cups chopped nuts
Put chips, milk, marshmallows, salt in glass bowl. Microwave high for 3 minutes, or cook over double boiler. Stir mixture and add vanilla and nuts. Spread into greased 9 x 11” pan.

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Traditional Christmas Fudge
(makes about 2 pounds)
Leila Kramer, Serials
2 T. butter or margarine
2/3 cup undiluted evaporated milk*
1 ½ cups granulated sugar
¼ tsp. Salt
2 C.(4 oz.) miniature marshmallows
1 ½ C. (9oz.) semi-sweet choc. Chips
½ C. chopped pecans or walnuts
1 tsp. Vanilla extract
*If I have it, I use cream. (Heavy cream is the very best but fairly expensive, so I only used it last time because I had some leftover.)
Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4-5 minutes, stirring constantly. (TIP: To keep mixture from getting grainy, use a pastry brush dipped in water to wash down the sides of the pan. Do this 2 or 3 times while cooking.) Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8-inch square baking pan. Sprinkle with additional pecans if desired. Chill until firm.

VARIATIONS:

MILK CHOCOLATE FUDGE: Substitute 2 cups (11 ½ oz. package) Milk Chocolate Chips for the Semi-Sweet

BUTTERSCOTCH FUDGE: Substitute 2 cups Butterscotch chips

MINT-CHOCOLATE FUDGE: Substitute 1 ½ cups Mint-chocolate morsels

PEANUTBUTTER FUDGE: Substitute 2 cups peanut butter chips

Use your imagination!

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Lime Sherbet
Lyn Clayton, Periodicals
1 Cup hot water
1½ Cups sugar
1 package lime jello
2 Lemons - juice & some grated rind
1 quart milk
Mix water, sugar, and jello. Let cool.
Add lemon juice, rind, and milk.
Freeze. (I use metal loaf pan)
Three hours before serving, take out and whip up with the mixer. Put back in the freezer.

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Lemonade Sherbet
Lyn Clayton, Periodicals
1 14½ oz can evaporated milk
1 Can frozen lemonade concentrate thawed
Pour evaporated milk into a freezer tray or a loaf pan and freeze until ice forms around edges. Chill mixing bowl and beaters while milk is in freezer. Turn milk into a mixing bowl and whip until stiff. Add lemonade and beat until blended. Pour into freezer tray and freeze at least 1½ hours.

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Lemon Ice
Leila Kramer, Serials
grate: 4 tsp lemon rind
onto: 4 C sugar
Add, stir over heat until sugar is dissolved, boil for five minutes:
8 C water
1/2 tsp salt
Chill and add: 1/2 C lemon juice
Freeze in ice cream freezer. Makes about 3 1/2 quarts.

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Lemonade Ice Cream Dessert
Leila Kramer, Serials
1/2 gallon vanilla ice cream
1 small can Lemonade concentrate (do not dilute)
Put graham cracker crust in 9x13 pan (one package crushed graham crackers mixed with 3-4 T melted butter and 1 T sugar packed together into a crust) Mix softened ice cream and lemonade with mixer till smooth. Spread over graham cracker crust. Top with small amount of graham cracker mixture. Freeze until time to serve.

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Grandma Kramer’s Ice Cream Recipe
Leila Kramer, Serials
For raspberry or strawberry flavored ice cream put berries in after taking the dasher out. Stir in gently.
6 eggs
1 1/2 C sugar
1 pint whipping cream
1 can evaporated milk
5 T vanilla
Beat eggs first then add cream and evaporated milk before adding sugar. Add vanilla and fill the rest of the container to the mark with milk. Freeze as directed with your freezer.

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Berry Gelato
Leila Kramer, Serials
1 C. pureed berries
1/2 C. sugar
juice of 1/2 lemon & 1/2 orange
1 C. cream (again the thicker the better although regular whipping cream will do)
1/2 C. half & half
Puree fruit, sugar and juice in blender: Stir in cream and half & half. Freeze according to ice cream freezer’s instructions. (Makes 1 quart but can easily be doubled.)

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Gelato Di Nutella
(Italian Ice Cream very rich and creamy!)
Leila Kramer, Serials
2 egg yolks
1/4 C. sugar
1 tsp. vanilla (opt.)
1/2 C. Nutella
1 C. cream (old world style, thick is best)
1/2 C. half & half
Whisk together eggs & sugar until lemon colored (2-3 min.) Whisk in vanilla & nutella. Gently stir in remaining ingredients being careful not to let in extra air. Freeze according to your ice cream freezer’s instructions. (Makes 1 quart but can easily be doubled.)

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Chocolate Popcorn
(a quick treat to match the occasion)
Leila Kramer, Serials
2 C. un-popped popcorn (1 bag microwave type will do)
1 pound melted mold green, pink or your choice of colored chocolate to match the occasion
(you can find this in most craft stores or baking stores and handy to have on hand for adding festive touch to special- occasion treats)

Pop popcorn and pour into big bowl. In a double-boiler over low heat, melt chocolate. Pour chocolate over popcorn and toss. Let cool and enjoy.

(Relatives have bought this a Trolley Square as Christmas Gifts. Great for St. Patrick’s Day or Valentines too. Plus white chips melted and used as coating make an impressive last minute treat.)

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White Chocolate Party Mix
Kathy Johansen, Bindery Preparation
10 ounces mini pretzels
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 pound M&M plain chocolate candy
2 12-ounce packages vanilla chips
3 tablespoons vegetable oil
In a large bowl, combine first 5 ingredients; set aside. In a microwave-safe bowl, melt vanilla chips and oil. Drizzle over mixture and mix well.

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Sweet Zonker Popcorn
Amy Jeffs, Periodicals
1 ½ cups unpopped popcorn
2 cubes butter
1 ½ cups sugar
½ cup light corn syrup
¼ teaspoon baking soda
Pop popcorn and set aside. Mix butter, sugar, and corn syrup in saucepan. Bring to a fast, hard boil. Immediately remove from heat. Add baking soda and pour immediately over popcorn.

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Caramel Corn
Andrea Howell, Serials
1 can Eagle brand sweetened condensed milk
1 lb. or 2 ¼ C. brown sugar
1 tsp. vanilla
½ C. butter
1 C. white corn syrup
3 gallons popped corn
Melt butter and stir in sugar and corn syrup, then add milk. Cook over medium heat to soft ball stage (288°) Add vanilla and pour over popped corn.

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Honey-Cardamom Crunch
Kathy Johansen, Bindery Preparation
1/3 cup packed brown sugar
¼ cup butter
¼ cup honey
½ to 1 teaspoon ground cardamom or ¼ teaspoon ground allspice
6 cups bite-size rice-square cereal
2 cups tiny pretzel twists
1 cup unblanched whole almonds
1 cup shredded coconut
1 cup dried cranberries or snipped dried pineapple
In a small saucepan heat and stir brown sugar, butter, honey and cardamom until butter melts. In a large roasting pan combine rice-square cereal, pretzels, almonds and coconut. Drizzle brown sugar mixture over cereal mixture; toss to coat.

Bake in a 300 degree oven for 40 minutes; stir every 10 minutes. Stir in cranberries. Spread mix on foil; cool. Store in an airtight container. Makes 13 cups.

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Apple Streusel Bars
Kathy Johansen, Bindery Preparation
For crust:
2 cups flour
½ cup sugar
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened 1 egg, beaten
For filling:
½ cup sugar
¼ cup flour
1 teaspoon cinnamon
6 cups peeled, cored and sliced baking apples
For glaze:
1 cup powdered sugar
milk (enough to make a thin glaze)
½ teaspoon vanilla
To prepare pastry:
Combine flour, sugar, baking powder and salt. Cut in butter. Stir in egg to moisten (mixture will be dry.) Divide mixture in half. Press half in the bottom of a lightly greased 9x13” pan. Preheat oven to 350 degrees.
To prepare apple filling:
Combine apples with sugar, flour and cinnamon. Stir to coat. Arrange apples over bottom crust. Crumble remaining dough over apples. Bake for 40 minutes. Cool.
To prepare glaze:
Combine powdered sugar and vanilla. Add enough milk to make a thin glaze. Drizzle across top of apple bars. Cut into squares.

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Lemon Thumb Prints (and variations)
Leila Kramer, Serials
Cookie base:
1 2/3 c. flour
1/3 c. powdered sugar
1 c.. margarine softened
1 tsp. vanilla
Blend and chill 1 hour (may be a bit crumbly but will hold together) Preheat oven to 350°. Shape into 1 inch balls then push thump into center to make indentation. Bake 8-10 minutes. (to make some differences besides filling, you can roll sides in coconut, slightly broken almond slices or other nuts.) Can make up cookies days in advance but best to fill day of use.
Lemon filling:
1 egg beaten
2/3 c. sugar
2-3 tsp grated lemon peel
1 tsp. corn starch
1/4 tsp salt
3 T. lemon juice
1 T. margarine or butter
Combine in saucepan over medium heat and stir until smooth and thickened. Place about 1/4 tsp into each cookie imprint. VARIATIONS: any kind of jam or cherry pie filling. You can sprinkle powdered sugar or coconut over top as well if you wish.

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Coconut Joys
Leila Kramer, Serials
1/2 C butter
2 C confectioners’ sugar
3 C flaked coconut
1 T milk
2 oz. semi-sweet chocolate, melted
Melt butter in saucepan. Remove from heat. Add sugar, coconut and milk. Mix well. Shape rounded teaspoon of mixture into balls. Make a dent in the center. Place on a cookie sheet lined with wax paper. Fill center with melted chocolate. Chill until firm. Store in refrigerator. These freeze wonderfully and look beautiful on a tray.

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Raspberry Thumbprints with White Chocolate Glaze
Kathy Johansen, Bindery Preparation
½ cup butter, softened
½ cup sour cream
1 cup white sugar
2 tablespoons milk
2 eggs
2 2/3 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
5 ounces white chocolate, chopped
2/3 cup raspberry preserves
1 tablespoon butter
½ (1 ounce) square white chocolate
1 cup confectioners’ sugar
2 tablespoons milk
Preheat oven to 350 degrees. In a large bowl, cream together the ½ cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate. Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a ½ teaspoon of raspberry preserves. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

To make the glaze: Combine 1 tablespoon butter and ½ ounce white chocolate in a microwave safe bowl. Cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners’ sugar and milk until icing is of a drizzling consistency. Drizzle over cooled cookies.

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Peanut Butter Rice Krispy Treats
Grant Memmott, Book Repair
1 cup sugar
1 cup karo syrup
1 cup peanut butter
1 small box (220 grams) Rice Krispies
Bring sugar and karo to a boil. Add peanut butter and remove from heat. Pour mixture over rice krispies. Spread in 9x13 pan. Optional: Top with melted chocolate.

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Microwave Caramels
Kathy Johansen, Bindery Preparation
1 cup butter
2¼ cups brown sugar
½ teaspoon salt
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1 cup chopped nuts
Put butter, brown sugar, salt, syrup and milk in large microwaveable bowl. Microwave on high for 5 minutes. Stir well and microwave for another 5 minutes. Beat well then return to microwave for 7 minutes. Beat again. Add nuts and vanilla; stir. Pour into a 9”x13” buttered pan. Cool and cut. Wrap each caramel in waxed paper.

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Microwave Peanut Brittle
Leila Kramer, Serials
1 C peanuts*
1 C white sugar
1/8 tsp. salt if unsalted peanuts
1 T Butter
1 tsp soda1 tsp vanilla
Mix together peanuts, syrup, sugar and salt. Microwave for 4 min. Stir then cook for 3 min. more. Add butter; stir then microwave 2 min. Add soda, vanilla; stir. Pour in buttered pan until set.
* For a fancy treat or gift from your kitchen, use different nuts such as pecans or cashews (I’ve done this as Christmas gifts before and I just saw it mentioned in a Martha Stewart Magazine recently.)

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English Toffee
(from the Chicago Tribune)
Leila Kramer, Serials
1 C. butter or margarine
1 C. sugar
1 T. light corn syrup
1 C. chocolate pieces
2/3 c. finely chopped your choice nuts
Melt butter in heavy pan over low heat. Add sugar; stir until melted, about 3-4 min. Add 2 T. water and corn syrup and continue cooking over low heat until small amount of syrup dropped into water becomes brittle (320 degrees) about 15-20 minutes. Do not undercook. (You can use the brown bag test for doneness__ the color of the mixture will be the color of a brown grocery bag when it is done.) Pour onto greased cookie sheet. Cool until hardened. Melt chocolate over hot water.

Spread over candy then sprinkle nuts over the chocolate and pat in. Cool. Break into pieces.

Variations:

Almond roca - pour toffee thick in pan. Break then dip in chocolate and nuts (use almonds for this one).

Heath bars - spread thin and use real butter for toffee.

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No Cook Fondant
(filling for dipped chocolates)
Leila Kramer, Serials
1/3 C margarine (or butter for special occasions)
1/3 C Karo light corn syrup
2 tsp salt
1- 1 lb package powdered sugar sifted
In large bowl stir together margarine, corn syrup, vanilla and salt until blended and smooth. Add confectioners sugar all at once and mix in, first onto board and continue kneading until mixture is well blended and smooth. Shape as desired. Store in refrigerator. Makes 1 1/3 pounds.

Variations: Mint patties:

Substitute 1 tsp peppermint or your favorite mint flavoring for vanilla. Tint desired color, using food coloring. Shape into balls or roll thin and cut into desired shapes with small cookie cutters.

Nut creams:

Leave as vanilla flavor and place nut in center of fondant or use maple flavoring instead of vanilla and mix in chopped nuts. Again shaping as desired for dipping later.

Chocolate Patties: Add 1/4 C unsweetened cocoa to sugar before sifting. Shape fondant into balls or roll this and cut as desired.

Make Strawberry, Orange Coconut etc. by changing the flavoring. With Coconut Creams I add 3/4 C coconut too.

When fillings are firm, dip in melted chocolate or vanilla dipping AChocolate@ then place on waxed paper until firm. Or for mint wafers, let dry and store in cool place.

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Chocolate Chip Meringue Drops
Gretel Cundick, Periodicals
2 egg whites
½ cup sugar
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
½ cup semisweet chocolate chips
1. Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside.

2. In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart.

3. Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container.

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Pumpkin Dessert
Leila Kramer, Serials
Step One:
1 pkg. Yellow cake mix
2 c. melted margarine
1 egg
Take one cup of yellow cake mix and set aside for later. Mix remaining ingredients together and pat into bottom of pan.
Step Two: (filling)
2 c. pumpkin
2 tsp. pumpkin spice
2 c. brown sugar
2 eggs
2/3 c. milk
Beat until smooth and pour over cake crust.
Step Three (topping):
1 c. dry cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. margarine
Cut together and make lumpy. Sprinkle over filling (middle) and bake at 350 for 45 to 50 minutes (knife should come out clean when done). Top with Cool Whip.

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Eclair Torte
Andrea Howell, Serials
1 C. water
½ C. butter (no substitutes)
¼ tsp. salt
1 C. all-purpose flour
4 eggs
1 pkg. (8oz.) cream cheese, softened
2 pkgs. (3.4 oz. each) instant vanilla or chocolate pudding mix
3 C. cold milk
1 carton (12 oz.) frozen whipped topping, thawed
Chocolate syrup
In a saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13-in. x 9-in x 2-in. baking pan. Bake at 400° for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter. In a mixing bowl, beat cream cheese, pudding mix and milk until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers. Makes about 12 servings.

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Danish Delight
Kathy Johansen, Bindery Preparation
2 cups flour
½ cup brown sugar
1 square margarine or butter
½ cups pecans or walnuts
Mix like for pie crust. Pour crumb mixture in a dripper pan and bake for 15 minutes at 375 degrees. While warm, crumble up mixture with fork and line bottom of 9x13” pan with ½ of mixture. Save rest for top.
Beat: 8 ounces cream cheese and 1 cup powdered sugar. Mix in 4 cups Cool Whip. Spread on layer of crumb mixture. Sprinkle reserved crumbs on top. Chill all day or overnight.
When ready to serve top with prepared Danish Dessert and 2 10-ounce packages of frozen raspberries. (Drain raspberries and use juice as part of liquid in the Danish Dessert.)

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Million Dollar Dessert
(similar to Jason’s Robert Redford dessert)
Leila Kramer, Serials
1 1/2 C flour
3/4 C butter
8 oz. Cream cheese
1/2 C nuts, chopped
1 C powdered sugar
1/2 C Cool Whip
1 lg. Pkg. Instant chocolate pudding
Blend flour and butter as for pie crust. Press into an 8"x12" baking dish and sprinkle with half the nuts. Bake 15-20 mins. At 325. Cool. Blend cream cheese, powdered sugar and cool Whip, and spread over crust. Make pudding according to package directions and spread over cream cheese mixture. Top with more Cool Whip and sprinkle with remaining nuts. Keep refrigerated when not serving.

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Sweetheart Trifle
Linda Murdoch, Periodicals
1 pkg. chocolate cake mix or brownies
2 pkgs. (10 oz.) peanut butter chips
4 ½ cups cold milk; divided
1 cup whipping cream
¼ t. vanilla extract
2 pkgs. (5.9-oz.) instant chocolate pudding mix
1 carton (12 oz.) frozen whipped topping
4 (1.55 oz.) Nestle Crunch candy bars (crumbled) or favorite bar
Prepare cake according to directions. Pour batter into 9x13x2 in. baking pan. Bake 350 degrees, 35 minutes or until toothpick comes out clean. Put on cooking rack. In heavy sauce pan, combine chips, ½ cup milk, and cream, cook and stir over low heat until chips are melted. Remove from heat and stir in vanilla. Cool to room temperature. Place remaining milk in bowl., beat in pudding mixes on low for two minutes.

To assemble, crumble ½ cake into 4 qt. trifle bowl or large bowl. Layer with ½ peanut butter sauce, ½ pudding, ½ whipped topping and ½ candy bars (crumbled). Repeat layers, cover and refrigerate at least 3 hours before serving. Yield: 12-15 servings.

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Deluxe Baklava
(Greek Style - the crispier way)
Leila Kramer, Serials
Medium Syrup (below)
4 cups finely chopped walnuts
1 Tablespoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ cup sugar
40 filo pastry sheets (about 2 lbs.)
1-1 ½ cups unsalted butter, clarified, or margarine, melted

Prepare Medium Syrup and set aside to cool. Preheat oven to 350º F. Lightly butter a 13” x 9” baking pan. Set aside. In a medium bowl, combine walnuts, cinnamon, allspice, nutmeg, cloves and sugar. Set aside. Stack filo pastry sheets on a flat surface. Trim to fit pan. Cover with plastic wrap to prevent drying out. Layer 12 filo sheets on baking pan, brushing each sheet with butter or margarine. Spread 1 cup nut mixture over layered filo sheets. Top with 2 more filo sheets, brushing each with butter or margarine. Spread with layer of nut mixture. Continue laying out 2 layers of buttered filo topped with nuts 3 or 4 more times until nuts are used up but before the stack is higher than the pan. Top with remaining filo sheets (8-10), brushing each with butter or margarine. Brush top sheet with remaining butter or margarine. Cutting all the way through the pastry, cut into 1-inch diamond shapes without removing from pan. Bake 30 minutes. Reduce heat to 200º F. Bake 30 minutes longer. Pour cooled syrup over warm pastry. Let stand several hours before serving. Makes about 110 pieces.

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Welsh Tea Cakes
(served at BYULA brown bag lunch in Spring 2002)
Leila Kramer, Serials
3 cups flour
3 tsp. baking powder
1 1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup shortening
1 cup raisins
2 eggs
1/2 c. milk
1 tsp. vanilla
Combine dry ingredients, cut shortening in and add raisins, eggs, milk and vanilla. Roll dough into walnut sized pieces. Heat electric frying pan to 300 degrees. Roll walnut sized pieces into balls and use glass bottom to flatten in pan. Cook ‘til brown on one side, then flip and repeat (about 3 minutes).

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Spudnuts
(similar to Krispy Kreme Doughnuts)
Leila Kramer, Serials
Makes 1 1/3 dozen doughnuts or plenty of doughnut holes
1 1/2 tsp active dry yeast
2 T plus 2 tsp warm water (110-115 degrees F.)
1/3 C sugar
1/4 C shortening or margarine
1/2 C mashed potatoes, cold
1 egg, well beaten
2/3 C milk scalded and cooled to 110
1 tsp salt
1 tsp lemon extract or 1 2 tsp nutmeg
2-2 2/3 C flour
Dissolve yeast in warm water; set aside. Cream sugar and shortening. Beat in cold potatoes, eggs and milk. Add yeast mixture, salt and lemon extract (or nutmeg). Mix in flour adding just enough to make a soft dough. Knead well. Place dough in greased bowl; cover and let rise in warm place until doubled in bulk. Roll out dough to 1/2 inch thickness. Cut with a well-floured cutter. Let rise uncovered about 30 minutes. Deep-fry in oil heated to 375 F. Drain on paper towel.

Glaze:
Boiling water
1 1/3 C powdered sugar
1 tsp vanilla
Dip doughnut holes in glaze and set on wire rack letting drip onto paper towel. Do same for doughnuts or just drizzle glaze over them.

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Danish Almond Pastry Puff
Leila Kramer, Serials
1/2 C butter or margarine
1 C flour
2 T water
Cut butter and flour with fork or pastry cutter as for pastry. Add the 2 T water and mix until ball forms. Divide. On ungreased baking sheet pat each portion of dough with hands into 12"x 3" strips about 3 inches apart.
1 C water
1/2 C butter or margarine
1 C flour
1 tsp almond extract
3 large eggs
In saucepan bring the water to a boil; add butter; cook until melted. Add the flour all at once, cooking and stirring with wooden spoon until mixture pulls away from sides of pan to gather into smooth ball. Remove pan from heat; stir in almond extract. Add eggs, one at a time, beating after each until smooth. Divide dough in half; spread each half evenly over one pastry strip. Bake in 350 degree oven for 1 hour or until golden brown.
Confectioners’ sugar icing:
1/2 C powdered sugar
2 T soft butter or marg.
1 to 2 T water
While still warm, frost with confectioners’ Sugar Icing; sprinkle generously with sliced almonds. Cool; slice diagonally to serve. For tea table, cut pastries in half lengthwise before slicing diagonally to make finger puffs.

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Lemon Buttercream
Leila Kramer, Serials
1 cup sugar
½ cup water
2 eggs
1½ cups unsalted butter, softened
Grated rind of 2 lemons
Pulp of 1 lemon, seeded and finely chopped
2 tsp. Vanilla
Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring frequently until sugar is dissolved. Continue cooking over medium-high heat until mixture reaches soft ball stage (240°). Beat eggs until foamy. While beating at high speed of an electric mixer, pour hot syrup in a thin stream over eggs. Beat 5 minutes or until cool. Cream butter; gradually add butter to cooled egg mixture, beating until light and fluffy. Add remaining ingredients; beat well.

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Marzipan
Leila Kramer, Serials
1 cup of almond paste (my mom uses an 8 oz can of pure almond paste by Solo)
1 egg white
Break these together until mushy.
Add in 1½ cups powdered sugar. Depending on consistency, either add more powdered sugar or lemon juice. Make sure it is still enough to roll out, but still pliable enough to roll out. Knead until it is no longer sticky.

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Royal Icing
Leila Kramer, Serials
1 egg white
1/8 tsp. Cream of tartar
1 cup plus 3 Tbsp. Sifted powdered sugar
Combine egg white (at room temperature) and cream of tartar in a medium mixing bowl. Beat at medium speed of an electric mixer until foamy. Add sugar, 2 Tbsp at a time, beating at high speed of an electric mixer 5 minutes or until stiff peaks forms.

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Cream Puffs
Paoshan Yue, Serials
Make a dozen of cream puffs
Ingredients:
1 c. water
1 stick margarine
1 c. flour
4 eggs
Filling:
1.5 pkg. Vanilla pudding
2 c. milk
Directions:
Preheat oven to 375-400 degrees.
In small saucepan, boil water and margarine. Stir in flour, stir vigorously over low heat until ball forms, bout 1 minute. Remove from heat.
Beat in eggs (with spoons or mixer) one at a time until smooth.
Drop dough on greased muffin pan. Bake 35-40 minutes until lightly brown.
Add vanilla pudding to milk in a container. Beat slowly for 2 minutes to make filling. Refrigerate until you are ready to serve.
Cut puff open from the side but not all the way through. Spoon in the filling.

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Authentic Arroz con Leche (rice pudding)
Diana VanDyke, Periodicals
1 C. long grain white rice (not instant)
3 C. water
1 3-inch stick cinnamon
½ tsp. salt (at least)
4 C. milk
1 C. sugar (more or less to taste)
1 tsp. vanilla
ground cinnamon for garnish
1/3 C. raisins (optional)
Place rice in large saucepan with water, cinnamon stick, and salt. Bring to a boil. Lower heat and cook. (if needed, add more water to avoid burning/sticking to bottom. WATCH CAREFULLY!) Stir in milk, sugar, and cook on low, stirring often until mixture thickens. Add raisins and vanilla and cook for two minutes exactly. Remove from heat and let cool 20 minutes before serving. Can be served hot or chilled, depending on preference.

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Cinnamon-Roasted Almonds
Gretel Cundick, Periodicals
1 egg white
½ cup white sugar
1 teaspoon cold water
¼ teaspoon salt
4 cups whole almonds
½ teaspoon ground cinnamon

Pre-heat oven to 250° F. Lightly grease a 10x15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

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Soda Cracker Candy
Lesley Haffner, Book Repair
Line medium cookie sheet with foil. Grease w/salad oil(very important so you can get candy off later!) Put one layer of soda crackers on foil.

Boil 1 cup real butter (must be butter) and 1 cup brown sugar for 2 min. Spoon over crackers. Bake at 350 for 5 min. Take out of oven and scatter 1 large pkg. (12 oz.) chocolate chips over top. Smooth w/knife. Scatter nuts on top and let cool over night.

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To Die for Chocolate Sauce
Christina Thomas, Book Repair
½ cup butter
¼ heaping cocoa
1 2/3 cup white sugar
1 cup evaporated milk
1 tsp. vanilla
Melt butter, put in pan on medium. Add cocoa. Mix ½ of sugar into pan, then mix other half. Stir all in. Mix in milk, boil for 2-3 minutes stirring constantly. Boil 2-3 minutes don’t stir. Whatever you do don’t scrape the sides!

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Dirt Cups
Kiersten Honaker, Serials
Amount of ingredients will vary depending on how much you want to make.
You need:
Instant Chocolate Pudding
Gummy worms
Oreos
Make the package of instant pudding. After it is done, put the gummy worms in the pudding. You can put in as many or as few as you want. Stir the mixture so that the worms are well incorporated in the “mud.” Crush as many Oreos as is necessary to cover the top of the pudding mixture, so that it looks like top soil. Cover and chill until just before serving.

You can serve this in individual cups—for this, just put some pudding in the cups and add the gummy worms and Oreos individually. Or, for a Halloween treat, mix up a big batch in a cauldron style bowl and let people serve themselves. You can also stick fake flowers in the top so it looks like a flower garden.

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Microwave Nut Brittle
Kimberly Ha’o, Serials
1 cup sugar
½ cup Dark Karo Syrup
1 cup nuts (any kind)
1 TBSP Butter
1 Tsp. Vanilla
¾ tsp. baking soda
Stir sugar and Karo syrup together in a bowl, microwave 4 minutes. Add the nuts and microwave 4 more minutes. Add butter and vanilla, microwave 1 minute. Add the baking soda and stir quickly. Pour onto buttered heat proof surface. Let cook until hard. Break into small pieces.

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Medium Syrup
Leila Kramer, Serials
3 cups sugar
2 Tbsp. Lemon juice
1-1 ½ cups water
Combine all ingredients in a large, heavy saucepan. Bring to a boil, stirring frequently. Reduce heat. Once mixture boils and sugar is dissolved, do not stir or syrup may cloud or crystallize. Cook, uncovered, over medium-low heat until a candy thermometer registers 212-218º F. At this temperature, syrup dropped from a cold metal spoon will fall in a sheet. Remove from heat. Cool. Use immediately or refrigerate in a plastic container with lid. May be refrigerated for up to 1 month. Makes about 2 cups. Variations: Honey Syrup; Stir in 2 Tbsp. honey after removing from heat.

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Tiramisu
Leila Kramer, Serials
3 eggs separated
6 T sugar
400 g. Salvoiardi cookies (or other brand lady fingers) **
1 8-oz. dup chocolate milk*
pinch of salt
mascarpone (recipe included)
Optional toppings: Sliced almonds, cherries, cocoa powder, Pero
In large mixing bowl beat egg yolks adding sugar slowly until it becomes thick lemon yellow, ribbon. (can let this continue beating or set aside while preparing mascarpone if not done in advance) Gradually beat mascarpone into yolk mixture until smooth. In another bowl, add a pinch of salt to the egg whites then beat until they form foamy peaks (I add a pinch of cream of tartar to stabilize the egg whites.) Fold the egg whites into the yolk/mascarpone mixture and set aside until ready to assemble. (Refrigerate if it will take more than a few minutes.)

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Mascarpone
Leila Kramer, Serials
¾ c. cream cheese (softened)
¾ c. heavy cream (regular whipping cream will work but not as well)
½ -1 tsp extract of your choice: either almond, rum or vanilla (add to suit your taste)
Add the cream to softened cream cheese about ¼ cup at a time to help insure getting a smooth mixture when all is combined. Beat ‘til texture is smooth but holds its shape.

*To get a more flavorful and more authentic Tiramisu instead of chocolate milk use hot water and add enough of any combination of hot cocoa mix, baking cocoa and Pero (a grain beverage often referred to as a “coffee substitute”) to form a syrup like consistency. I have also tried using Torani Syrups as part of the liquid since they are syrups already and you can get great flavors like Amaretto, Chocolate Milano, Almond, Hazel nut and many others. (Albertsons has some near the coffee section and Consider the Kitchen on University Avenue has a wide selection.)

**Actual Italian brands of lady finger cookies can be purchased at grocery stores like Smiths or Albertsons or specialty stores like Many Lands. If you want, you can also substitute a yellow cake that has been sliced into 2 or 3 layers horizontally and allowed to dry either in an oven at low temperature or over a longer period of time in the open air. You can cut it into “fingers” or cut larger pieces and spoon or brush on the chocolate syrup rather than dipping. (see assembly instructions)
Assembly:
Build your layered dessert in either a glass bowl with high sides or a 9” square glass pan.
Dip cookies in chocolate milk or chocolate syrup to coat but not make soggy; these will be the “cake layers” so dip them as needed not all at once. (Keep refrigerated until ready to serve.)
Layer: cake, egg mixture, cake, egg mixture making either 2 or 3 layers (your choice)
(If you choose to use the high sided glass bowl, a border of vertical cookies widely spread around the sides so the mascarpone oozes between gives a nice visual effect)
Just before serving, sprinkle the top with Pero, cocoa mix, &/or cocoa powder, then top with almonds and a cherry centered in whipped cream or whatever you think will look good. ENJOY!

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Pumpkin Bread Pudding
Kimberly Ha’o, Serials
3 eggs
1 (16-oz.) can solid-pack pumpkin
1 1/2 tsps. ground cinnamon
1/2 tsp. grated nutmeg
1/4 tsp. ground cloves
3/4 cup sugar
2 cups milk
3 cups packed 3/4-inch cubes Italian, French or sourdough bread
1/2 cup chopped walnuts
Heavy cream
In a large bowl, whisk the eggs until smooth. Whisk in the pumpkin, cinnamon, nutmeg and cloves until well mixed. Whisk in sugar and milk until smooth. Stir in the bread cubes and nuts. Turn the mixture into a 3 1/2-quart slow cooker.

Cover and cook on the High heat setting 2 1/4 to 2 1/2 hours, or until puffed. Do not cook on the Low setting for a longer period of time or the pudding will not rise.

Remove the lid and continue cooking on high 20 to 30 minutes longer. Serve warm or at room temperature topped with heavy cream.

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Rice Pudding (Slow Cooker)
Kimberly Ha’o, Serials
2/3 cup uncooked long-grain rice
1 1/3 cups water
2 cups milk
2 tbsp margarine or butter
1/4 cup sugar
2 eggs, beaten
1 tsp vanilla extract
3/4 cup raisins
Ground cinnamon
Place a metal rack or trivet in the slow cooker. Grease a 5 or 6 cup baking dish. Cook the rice according to the package directions using 1 1/3 cups water. Combine cooked rice with milk, butter or margarine, salt, sugar, eggs, vanilla and raisins. Pour into prepared baking dish. Cover baking dish wtih foil Add 1 cup of hot water to slow cooker. Place baking dish on trivet. Cover and cook on HIGH for 4 hours. Sprinkle with cinnamon. Serve warm.

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Fantastically Simple Strawberry Glaze
Margot Belnap, Serials
1 Oreo Cookie pie crust
1 container of Sugar-Free strawberry glaze from grocery store
2 cups of fresh strawberries, diced-measurement depends on the size of your pie crust
Whipped Cream
Low Sugar Chocolate Syrup
Mix diced strawberries and glaze together in the pie crust. Let set for an hour in fridge. When chilled, top with whipped cream and chocolate syrup as desired. Enjoy!

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Rolled Apple Dumplings
Kathy Johansen, Bindery Preparation
Dough:
3 cups flour
4½ teaspoons baking powder
? cup shortening
¾ teaspoon salt
Mix with pastry blender until resembles coarse crumbs. Add 1 1/8 cups milk. Stir quickly with fork until dough follows fork around bowl. Turn dough onto lightly floured surface. Knead gently 10-12 strokes. Roll or pat dough into a 12x10-inch rectangle about ¼” inch thick.
Filling:
4 cups shredded, peeled cooking apples (4-5 medium apples such as Golden Delicious, Rome, Granny Smith, Jonathan, etc.)
¼ cup sugar
½ teaspoon cinnamon
Combine sugar and cinnamon. Set aside. Sprinkle shredded apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from a long side. Pinch seam to seal. Cut into twelve 1-inch-thick pieces. Place in 13x9x2-inch baking pan.
Sauce:
2 cups water
? cup sugar
1 teaspoon cinnamon
¼ cup butter
Boil for 2 minutes. After boiling add ½ teaspoon vanilla. Pour sauce over dumplings. Bake in a 350 degree oven about 30-35 minutes or until golden.

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Scotch Shortbread
Leila Kramer, Serials
2 C Butter
1 C sugar
4 C flour
Cream butter and add sugar and cream thoroughly. Add flour and mix together. Place in a baking dish then prick with a fork. Bake in oven for about an hour. Will be barely browned on top. Cut into 1" squares immediately. OR cut in long narrow fingers or (Martha Stewart ties bundles of the fingers with ribbon as gifts.) wedges and dip one end in chocolate to make more decorative.

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