November 3, 2011

Sour Cream Sugar Cookies

1 1/2 C sugar
1/2 C butter
2 eggs
1 C sour cream
2 tsp vanilla
5 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Cream sugar and butter.  Add eggs, sour cream and vanilla and beat well.  Mix in dry ingredients.
Refrigerate for at least 1 hour.
Preheat oven to 350 degrees.
Roll out dough to 1/4 inch thick using plenty of flour.  Don't overwork the dough, or cookies will be tough.  Cut out cookies with cookie cutters.
Bake 7-8 minutes.  Cookies are done if you touch one and it doesn't leave a finger mark.  They will still be white on top.  If you see any brown at all the cookies are done.
Let cool for 2 minutes then transfer to cooling rack.

from Bernice Oliver
I got this recipe from a ward cook book I bought at a Relief Society bazaar when I was 8.

July 30, 2011

Spinach and Swiss Salad

This makes a very large salad which is perfect for a crowd, but for our family of 6 I usually half the recipe and then add the salad dressing as we eat it. Enjoy!
Spinach and Swiss Salad
1 large head iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 C. sliced mushrooms
3/4 C. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled ( I use the pre-cooked crumbled bacon)
1 C. small curd cottage cheese, rinse and drain off liquid in small colander

1 C. sugar
2 tsp. dry mustard
1 tsp. salt
2/3 C. apple cider vinegar
1 1/2 C. vegetable oil
1 T. poppy seeds
Mix together ingredients in blender. Store in refrigerator until ready to use. Toss all salad ingredients together and add dressing. (Makes more dressing than you will need for one salad.)
Janelle Openshaw

Fresh Summer Corn Salad

8 ears sweet corn OR 4 cups of frozen corn.
1 large red pepper, chopped
1 red onion, minced
3 large tomatoes, chopped, or 25 mini tomatoes, cut in half
1/3 cup cilantro, chopped
1/3 cup lime juice
1/3cup olive oil
Salt and pepper to taste

1. Cut the fresh corn off the cob or add the frozen corn to the pot and steam for 3 to 5 minutes in 1/4 cup water.
2. Remove lid and cook, stirring, 2 minutes more or until water evaporates.
3. Toss the corn with all other ingredients and chill.

**Be sure not to overcook the corn.

Makes about 6 cups.

Janelle Openshaw
served at the ward picnic July 2011 (recipe from Tatertots and Jello)

May 5, 2011

Mint Chocolate Cookies

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup butter
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa
1 tsp soda
1/2 tsp salt
1/2 cup mint baking chips

Cream brown sugar, white sugar and butter. Beat in eggs and vanilla. Beat well. Add flour, cocoa, soda, and salt. Mix well. Stir in chips. Drop by spoonfuls on cookie sheet. Bake at 350 degrees for 10 minutes.

Keith Oliver
Keith made up this recipe from a regular chocolate chip cookie recipe. The whole family was instantly hooked.

Macaroni and Cheese

1 lb elbow macaroni
1/4 cup butter
1/4 cup flour
2 cups milk
1 tsp salt
1/8 tsp pepper
2 cups shredded cheddar cheese

Fill a large pot 3/4 full with water. Add a sprinkle of salt. Heat on high until water boils. Add macaroni. Stir occasionally. Cook until done. Drain. While the macaroni cooks make cheese sauce. In a medium sauce pan, melt butter, add flour, mix. Add milk slowly and stir. Stir constantly until mixture thickens. Turn off heat. Add salt and pepper and cheese. Stir until cheese melts. Pour over macaroni. Stir and serve.

Add browned sausage
Add 1 can black beans, 1 cup salsa, 1 can corn
Pour into casserole dish, sprinkle with cheese and bread crumbs, bake at 350 for 20 min.

Bernice Oliver

White Chicken Chili

Approximate ingredients
2 sticks butter
1/3 cup flour
1/2 yellow onion
1 pint heavy cream
1 quart whole milk
1 1/2 tsp chicken bouillon
40 oz. can great northern beans
18 oz diced cooked chicken
8 oz can diced green chilies
1 cup monterey jack cheese
1 heaping tsp minced gaarlic
1 Tbsp ground white pepper
1/2 tsp seasoning salt
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce

Place butter and onion in a large pot. Heat on medium until butter is melted and onions are sauteed. Take off heat and stir in flour until you get a roux (thick paste). Add milk and heavy cream. Heat slowly on medium, repeatedly stirring. As it heats, the milk and heavy cream will thicken. Once thick, add chicken bouillon and stir. Then add strained and rinsed great northern beans, chicken, green chilies, and stir. Once heated again, add cheese, garlic and stir. When the cheese is melted, add white pepper, seasoning salt, Worcestershire sauce, and Tabasco sauce. Stir occasionally until fully heated.

Brian VanderBee

This recipe won the chili cook off a few years ago.

For a recent Relief Society activity I (Bernice) used this recipe as an example of exchanging food storage items in favorite recipes. Here are my substitutions:
3/4 cup butter
1/2 cup flour
1 can evaporated milk
4 cups water (save from cooking chicken or beans)
1 1/2 cup powdered milk
3-4 cups dried great northern beans (how beany do you like it?)
The rest of the ingredients are the same except that I prefer less pepper and more salt.

Soak beans over night. Rinse. Cook beans in large pot until soft, about an hour. Cook chicken in water until done. Save chicken broth. Add water from cooking beans until you have 4 cups. Put reserved water and powdered milk in blender and blend until well mixed. Now you can follow Brian's instructions from the beginning using evaporated milk instead of cream and reconstituted powdered milk instead of whole milk. Honestly, his tastes better, but this is also very good.

March 17, 2011

Frozen Orange Pie

Estella O. entered this in the ward pie contest. It didn't win, but we got some requests for the recipe and we will certainly be making this one again.

1 graham cracker crust
1 (8 oz) package cream cheese, softened
1 can sweetened condensed milk
1 (8 oz) can frozen orange juice concentrate (or lemonade), defrosted
1 (8 oz) package cool whip, defrosted

Beat cream cheese with sweetened condensed milk until smooth. Add orange juice concentrate. Fold in Cool Whip. Spoon into crust. Freeze for several hours before serving. You can make it up the night before then get it out of the freezer about an hour before you want to serve it.

Corned Beef and Cabbage

Corned Beef and Cabbage
1 (5 1/2 lb.) corned beef brisket
2 Tbsp pickling spice
1 large orange, sliced in rounds with the peel on
2 stalks celery, sliced
1 large onion, sliced
1/2 c. cold water
6 Tbs. butter, divided
1 large head cabbage, cored and sliced
2 golden delicious apples, cored and sliced with peel on
1/4 c. cold water

Preheat over to 300 degrees. Line 9x13 pan with aluminum foil, leaving enough extra to cover and seal in roast. Rinse brisket and pat dry. Rub with pickling spice. Place in pan. Arrange celery, orange and onion slices on and around brisket. Pour in 1/2 c. water. Wrap foil around roast tightly sealing ends. Bake 4 hours, until tender.

About 45 min. before roast is done, heat 3 Tbsp. butter and 1/4 c. water in large pot. Add cabbage and apples. Cover and simmer over low heat about 30 min. Occasionally shake the pot so that nothing sticks. Serve with remaining butter and sliced corned beef.

Happy St. Patrick's Day!

Jenny Crellin

March 13, 2011

Baked Beans

Tiffany Houston made this for the Chili Cookoff March 2011 and tied for first place! She got it from her uncle Paul Waldron

Baked Beans
Prep time – 1 hour
Cook time – 20 min heated through

1 lbs Bacon cut in 1 inch lengths
1 lb lean Beef
1 lb lean Pork Sausage
2 large diced Onions
¾ cup Brown Sugar
¾ cup White Sugar
1-1/2 c. KC Masterpiece Bold BBQ Sauce
5 Tbsp Prepared Mustard
1 Tbsp Chili Powder
½ tsp. Black pepper
5 Tbsp Honey
Pork & Beans – 2 ea. 30 oz. Cans (Don’t drain)
Kidney Beans – 2 ea. 15 oz. Cans, drained
Pinto Beans – 2 ea. 15 oz. Cans, drained
Butter Beans – 2 ea. 15 oz Cans, drained
Black Beans – 2 ea. 15 oz Cans, drained
1 clove Garlic, minced
Juice of 2 fresh limes
1 healthy pinch Cayenne Pepper
Salt to taste

Cooking Instructions:
Brown bacon, set aside. Brown burger, pork and onions - cook until clear. Drain off all excess fat. Add all beans, garlic, BBQ sauce, lime juice, mustard. Add remaining ingredients. Stir and cook over medium heat until hot throughout.

Size of Dutch Oven: This will completely fill a DEEP 12” Dutch oven. Use a 14” for convenience if you’ve got it.

Servings: Unless you’re serving a very large group at the annual company picnic, I suggest cutting this recipe in half. As listed it will serve 20-30 people.

Woodsman Stew

This was made recently for Book Club and the entire pot was devoured! thanks Tiffany Houston for sharing the recipe!
Woodsman Stew
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds beef, cut into 1-inch cubes
1/4 cup oil
3 cups water
1/2 cup tomato juice
2 beef bouillon cubes
3 medium potatoes, cut into 2 x 1/2 inch pieces
3 medium carrots, cut into 2 x 1/2 inch pieces
3 stalks celery, cut into 2 x 1/2 inch pieces
1 large onion, sliced
1 to 2 tablespoons chopped fresh dill or 1 to 2 teaspoons dried dill weed
1 tablespoon chopped parsley
Sour Cream (Optional)

Combine flour, salt and pepper, coat meat.

Brown meat in oil.


Add any remaining flour mixture, water, tomato juice and bouillon cubes and bring to boil.

Cover and simmer 90 minutes.

Add potatoes, carrots, celery and onion, bring to boil.

Cover. Continue simmering 1 hour or until meat and vegetables are tender.

Stir in dill and parsley. Serve with sour cream.

Tiffany Houston

March 7, 2011

Peanut Butter Pie

1 1/3 cups finely crushed vanilla wafers
2 TBS sugar
½ tsp vanilla
1/3 cup melted butter (unsalted)

Mix all of the ingredients in a bowl until blended; pour into a 9” pie dish sprayed with Crisco cooking spray. Press into the bottom and sides; bake in a 350 degree oven for 8-12 minutes or until lightly browned. Let cool.

Peanut Butter Filling:
¾ cup powdered sugar
1/3 cup Jif creamy peanut butter
3 TBS softened butter (unsalted)
¼ cup chopped peanuts (save small amount for garnish)

Mix first three ingredients in a small bowl. Spread into the bottom of cooled pie shell and sprinkle with peanuts.

• 2/3 cup sugar
• 3 TBS corn starch
• 1 TBS Pillsbury All-Purpose Flour
• ½ tsp salt
• 3 cups milk
• 3 egg yolks, lightly beaten
• ¾ cup Jif Peanut Butter
• 1 ½ tsp vanilla extract
• 6 small (.55 oz) frozen Peanut Butter Cups, chopped

In medium saucepan, combine sugar, cornstarch, flour and salt over medium heat. Gradually stir in milk until smooth; bring to a boil.

Cook and stir for 2 minutes. Remove from heat. Gradually stir in one cup of hot filling into the beaten egg yolks. Return all to saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes.

Remove from heat. Add vanilla and peanut butter. Let cool, fold in 5 chopped peanut butter cups. Pour into cooled pie shell. Garnish with whipped topping and remaining chopped peanut butter cups and remaining chopped peanuts.

Kailee Openshaw

Peanut Butter and Honey Granola Bars

3 ¼ cups rolled oats (I like to use old-fashioned)
1 cup chopped nuts (I like to use raw almonds)
1 cup coconut
2/3 cup melted butter
¾ cup honey
¼ - ½ cup raisins
¼ - ½ cup dried cranberries
½ cup crunchy peanut butter
1 beaten egg
1 tsp vanilla
½ cup chocolate chips

Mix oats, coconut and nuts with melted butter. Spread on baking sheet and toast at 350 for 20 minutes. In large bowl, mix remaining ingredients. Add cooled toasted ingredients to ingredients in large mixing bowl. Press into lightly greased 9 X 13 baking dish. Bake 22 minutes at 350. Cool slightly on wire rack before cutting.

Number of servings: 18

(I cut down the center of the long direction then cut 9 across on the short direction.)

Any type of dried fruit, nuts, flavoring or oats can be used. This is a good recipe to use up old bananas.

Christi Coipel

Firecracker Pie

2 Packages cream cheese, (8 oz)
2 large eggs
1 can chopped green chilies, (4 oz)
2 fresh jalapenos, seeded and minced
2 cups Mexican taco cheese, shredded
1/2 cup sour cream
green onions, tomatoes, chopped
black olives, sliced

4 cups corn flakes cereal, finely crushed to 2 cups
6 tablespoons melted butter

To prepare crust: Preheat oven to 325 degrees F. In a medium bowl, combine crushed cereal and butter and mix together. Press firmly over the bottom of a 9 inch springform pan. (I just used a regular cake pan, and served it straight from the pan.) Bake 10-15 minutes until
golden brown and firm.

To prepare filling: In a medium mixing bowl, beat cream cheese and eggs. Add green chilies, jalapenos and cheese and stir to combine with cream cheese mixture. pour over baked crust and bake 30-40 minutes, until center is firm. Cool slightly.

Place on a serving plate. Loosen the sides of the pan with a knife and remove. Spread top of pie with sour cream. Garnish with green onions, tomatoes and black olives. Serve with crusted baguette slices or tortilla chips.

Makes 8-10 servings.

Nutrition info per serving: 350 calories, 13g carb, 9g protein, 267g
fat, 72mg cholesterol, 538mg sodium, 1g dietary fiber

Bernice Oliver

January 23, 2011

New Recipes!

Now that our original cook book from years ago has been posted to this blog, we are excited to be adding new recipes from our sisters! Any recipe that is posted after today, will be an addition to the original ward cook book.

So, if you have a copy of the original cook book, just click on "New Recipes" or any recipes submitted after January 22, 2011 and you will be able to view new additions!

If you have any recipes that you would like to submit, please let us know and we'll be happy to add them.


January 21, 2011

My Prize Recipe

To ½ cup of Friendship add 1 cup of Thoughtfulness.

Cream together with a pinch of powdered Tenderness.

Very lightly beat a bowl of Loyalty with
1 cup of Faith
1 cup of Charity
1 cup of Hope

Be sure to add a spoonful of Gaiety that sings.

Add ability to Laugh at little things

Moisten with the sudden tears of heartfelt Sympathy

Bake in a Good Natured pan

Serve often

Vicki Lewis

Strawberry Orange Smoothie

1/2 bag 20oz frozen strawberries
1 c plain yogurt
1/2 c orange juice
2-3 tsp sugar ( to taste)
5 ice cubes

Combine all ingredients in a blender. If your ingredients are frozen it will take extra time and you'll have to stir up the mixture often. If thawed, ti will blend really fast. We love this recipe. So refreshing on a hot summer day!

Cindy Guild

Homemade Potpourri

the peel of one orange
the peels of two apples
2 1/2 Tbs whole cloves
1 cinnamon stick
Break the orange, apple peels and cinnamon stick into small pieces

Simmer in a pot of water to create a lovely holiday fragrance.

Jan Emery

Kool Aid Playdough

Mix together:
2 1/2 c flour
1/2 c salt
2 Packages unsweetened Kool Aid ( use two fot he same flavor)

2 cups boiling water
3 tbs oil

Stir and knead until cool stays soft and smells good!

Sue Miller

Jello Jam

12c. crushed fruit
2 large packages Jello (flavor to compliment fruit)
9 c sugar
5 Tbs. lemon juice

Slow boil for 20 minutes. Put in jars and seal. Hot water bath for 10 minutes.

Janelle Openshaw

Strawberry Pretzel Salad

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F, Mix together the pretzels, sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Janelle Openshaw

Homemade Pancakes

2 cups flour
¼ cup ground all bran
2 Tsp baking soda
½ tsp salt
1 egg
3 tsp sugar
3 tsp oil

Grease griddle and heat well. Mix all ingredients and use milk to the point of consistency. Pour onto griddle and turn when tip sides are quite bubbly. Turn heat down and let pancakes cook thoroughly.

Waffles- Same ingredients but add 1 tsp more sugar and 1 tsp more oil. Grease waffle iron well and use when hot.

Mary Lou Higbee

Peanut Butter Play Dough

18oz creamy Peanut butter
6 Tbs honey
approx. ¾ c. powdered milk

Mix and knead till desired consistency

Janelle Openshaw

Slow Cooker Cider

3 cinnamon sticks
1 tsp whole cloves
1 tsp whole allspice
½ gallon apple cider
½ cup packed brown sugar
1 medium orange, sliced

Place spices in a double thickness of cheesecloth; bring up the corners of the cloth and tie with a string to form a bag. Place cider and sugar in slow cooker. Stir until sugar is dissolved. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours. Remove spices before serving.

Kathee Jefferson

Orange Almond Sparkle

1 6 oz can frozen lemonade, thawed
2 cups water
1 one ounce bottle almond extract
2 two liter bottles ginger ale
½ gallon orange sherbet, softened

Orange slices
Maraschino cherries

Combine lemonade, water, and extract. Stir well and keep mixture chilled until ready to serve. Place sherbet by spoonfuls into punch bowl. Add lemonade mixture. Slowly add ginger ale. Stir gently. Garnish; serve immediately. Makes about 1½ gallons.

Kathee Jefferson

Christmas Punch

½ gallon vanilla ice cream
½ gallon orange sherbet
46 ounce can pineapple juice
2 liter of sprite

Mix pineapple juice and sprite in punch bowl. Add ice cream and sherbet in small scoops to mixture. Stir well. Add more Sprite if desired. Serves 15 –20 people

Sharon Lacher

Hot Spice Punch

4 quarts water
3 cups sugar
2 sticks whole cinnamon
15 whole cloves
1 6 ounce frozen lemonade
1 6 ounce frozen orange

Mix and serve hot

Sharon Lacher

Holiday Tea

1 big bottle cranberry juice cocktail
12 whole cloves
2 cups sugar
1 (46oz) can pineapple juice
1 qt. Water and 3 qts. Water
1 cup frozen lemon juice
1 cup red hots
1 (12oz.) can orange juice

Heat cranberry juice, sugar, 1-quart water, red hots and cloves. Cook for about 30 minutes. Strain out the cloves (or pick them out). Add 3 quarts water, pineapple juice, orange juice and lemon juice. Heat well and serve hot with cinnamon sticks. Serves many.

Jan Emery

Mulled Cider

1 gallon cider
1 gallon orange juice
½ c brown sugar
1 t cinnamon
½ t nutmeg
½ t ground cloves

Combine cider, orange juice, cinnamon, nutmeg, cloves & sugar. Heat to simmer. Serve at once.

Louise Burns

Orange Julius

1- 6oz can frozen oj concentrate
1 c milk
½ c water
¼ c sugar
1 tsp vanilla
9 – 12 ice cubes
Mix everything, except ice, together in blender. Add ice cubes one at a time and blend until smooth and thick.

Jenn Shurtz

Party Punch

½ gallon strawberry daiquiri mix
3 (2) liter bottles of Sprite
Fresh strawberries

Mix Daiquiri Mix & Sprite, garnish with Strawberries.

To make a smaller batch use ¼ bottle of mix & 1 liter of Sprite.
Variation: float pineapple sherbet on top.
Mix can be used as ice cream topping or in malts.
Very pretty pink punch & very good!!

Vicki Lewis

Golden Citrus Punch

46 oz. unsweetened pineapple juice
1 6 oz. can frozen unsweetened grapefruit juice concentrate thawed
1 6 oz. can frozen unsweetened orange juice concentrate thawed
½ c Real Lime juice concentrate
2 c cold water
½ c sugar
32 oz. club soda

In large punch bowl, combine all ingredients except Club Soda. Add Club Soda & ice right before serving. Makes 3 ¾ quarts

Kim Wadsworth

Golden Punch Supreme

Served at the Visiting Teaching Brunch Nov. 2002)

12 oz. frozen lemonade
2 12 oz. cans water
46 oz. Apricot nectar
46 oz. Pineapple Juice
2 liters Ginger Ale

Chill fruit juices & pop. Mix lemonade, water, apricot nectar, pineapple juice in punch bowl. Add Ginger Ale just before serving.

Kim Wadsworth


1 3/4 cups white sugar
1 1/2 cups lemon juice
8 cups water

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Janelle Openshaw

Victoria’s Smoothie Recipes

Cranberry Cooler
10 oz. cranberry juice
2 oz. orange juice
3 scoops pineapple sherbet
8 strawberries
1/2 c. raspberries
1/3 of a banana (optional)
1 cup ice

Strawberry Banana
10 oz. apple juice
2 oz. orange juice
3 scoops frozen vanilla yogurt 8 strawberries
1 banana
1 cup ice

Ocean Sunrise
12 oz. Raspberry juice blend
3 scoops orange sherbet
8 strawberries
1/3 banana
1 cup ice

Orchard Oasis
12 oz. peach juice blend
3 scoops pineapple sherbet
8 strawberries
1/2 c blueberries
1/3 banana
1 cup ice

Orange Delight
1/2 can orange juice concentrate
8 strawberries
2+ c. milk
2 Tbsp. sugar (optional)
1 banana
8 ice cubes
(Or eliminate milk and use apple juice and one 8 oz. strawberry yogurt)

Mango Tango
1/2 can mango juice blend concentrate
3 scoops pineapple sherbet
1 mango
1 - 2 c. liquid (milk or water or one of each)
1 cup ice

Make your own creation by mixing any combination:

12 oz. juice + 3 scoops sherbet/yogurt or ice cream + fruit + 1 c. ice cubes

raspberry + orange, pineapple or lime sherbet + strawberries + ice
cranberry + vanilla frozen yogurt (fat free) + raspberries + ice
orange + vanilla ice cream + blueberries + ice
peach + 8 oz. yogurt + peaches + ice
apple + ________ + banana + ice

Note: Also, wrapping peeled broken bananas (halves or thirds) in foil then freezing is a good way to thicken and cool a smoothie without the ice (or less ice).

My personal favorite is about 5 frozen strawberries, milk with some sugar or vanilla ice cream (1 c. or so), and 1/2 frozen banana.

Old Orchard concentrates are good - Kiwi Strawberry, Apple Passion Mango, Cranberry Apple, etc.

If you find you want to use a juice that is not in concentrate form, you can freeze it in cube trays and not add ice (or less ice) to the recipe.

Victoria Arnold

Fried Rice

2 T. salad oil
1/4 c. minced luncheon meat or leftover meats
6 cups cold cooked rice
2 tablespoons shoyu
1 tablespoon oyster sauce
1/2 teaspoon salt
1/4 teaspoon ajinomoto (optional)
1/2 cup chopped green onion
2 eggs, beaten

Heat oil in skillet or wok.
Stir-fry meat 1 minute. Add rice and cook until rice turns light brown. Add next 4 ingredients, stir-bry 1 minute. Add green onion and eggs; toss gently until eggs are cooked.

Pam Peyregne

Beef With Chinese Peas or Broccoli

1.5 lb. beef
1 T. cornstarch
1 T. sugar
1 tsp. soy sauce
2 tsp. sherry
1/4 cup oyster sauce
2 T. salad oil
1 clove garlic, minced
1/2 cup thinly sliced onion
1 cup Chinese peas (or broccoli)

Slice beef in thin strips. Combine cornstarch, sugar, soy sauce, sherry, oyster sauce, and 1 tablespoon of oil. Mix with beef. Heat the remaining oil in a saucepan and brown garlic. Add meat and onion, stir fry 1 minute. Add vegetables and cook 1 more minute.

Pam Peyregne

Shoyu Chicken

5 lbs. frozen chicken thighs or drummettes
1.5 cups shoyu
2.5 cups water
3/4 cup sugar
Ginger, crushed

Place chicken in bowl without thawing. Add ingredients of crushed ginger, shoyu, water, and sugar. Marinate and let soak for at least 3-4 hours (or overnight), then place in saucepan. Simmer for about 1 hour until tender. Makes 6+ servings.

Pam Peyregne

Quick Carmel Corn

1-2 cups un-popped pop corn
1 stick butter or margarine
1 cup light brown sugar
¼ tsp salt
¼ cup light corn syrup
½ tsp baking powder

Pop corn, sift out un-popped cornels and place popped corn in brown paper bag (grocery size)
In a microwave safe bowl melt butter then add sugar and microwave for 2 minutes on high. Stir in baking powder (it will foam to 2-3 times the volume so be sure to use a large enough bowl or large glass measuring cup.) Immediately pour over popped corn. Fold over bag top; shake to mix well. Microwave 30 seconds on high. Shake again. Microwave 1 minute. Shake well. Be careful upon opening as hot steam will escape and can cause burns. Dump corn in a large bowl for cooling. Break apart before the clumps set

Bishop David Pace

Buttery Peanut Brittle

2 cups granulated sugar
1 cup light corn syrup
½ cup water
1 cup butter or margarine
2 cups raw or roasted peanuts
1 tsp baking soda

Combine sugar, corn syrup & water in 3 quart saucepan. Cook and stir till sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches syrup stage (230*) add nuts when temp reaches 280*. Stir constantly till hard crack stage (305*). Remove from heat, stir in baking soda, mix thoroughly, pour onto cookie sheets (15 ½ x 10 ½) as it cools, stretch out by using a buttered fork and break into pieces.

Mary Lou Higbee

Carmel Corn

2 cups brown sugar
½ cup corn syrup
1 cup margarine
dash of salt
¼ tsp cream of tarter
½ tsp baking soda
6qts popped corn
Peanuts (optional)

Mix sugar, corn syrup, salt & cram of tartar. Bring to a boil, cook 5 minutes. Remove from heat and add soda. Beat down and pour over popped corn in vary large pan(or clean kitchen sink) spread carmel corn on greased cookie sheets. Bake 1 hour in 200* oven. Worth the mess and it’s fun!

Mary Lou Higbee

Baked Popcorn

6 qt popped corn
1 tsp salt
1 c margarine
½ tsp soda
2 c brown sugar
1 tsp vanilla
½ c corn syrup (white)

In large pan melt margarine and add sugar, syrup, and salt, cook until mixture comes to a boil, stirring constantly. Boil five (5) minutes without stirring. Remove form heat and add soda and vanilla (mixture will foam.)
Pour syrup over popped corn and mix. Put in roaster or cookie sheets and bake 1 hour at 250* stirring every 15 minutes.
Store: place in covered container and keep in cool place.

Marcia Stevens

Microwave Caramel Corn

3qts Popcorn
1c. Brown sugar
½c karo syrup
1 stick oleo/margarine

Put this in a 4 cup Pyrex measuring cup in microwave for 2-3 minutes then add ½ tsp. Soda. Spray brown bag with Pam
Put in popcorn, pour in syrup. Put in microwave on high ½ min, shake. Micro 1 ½ min shake, Micro ½ min shake, Micro ½ min shake

Marcia Stevens

Marshmallow Popcorn Balls

6 Tbs. butter
3 c miniature marshmallows
3 Tbs raspberry jello
3 quarts unsalted popcorn

In a saucepan, melt butter. Add marshmallows and stir until melted. Blend in dry jello. Pour over popcorn and mix well with buttered hands and form into balls.

Janelle Openshaw

Peanut Butter Popcorn

1 c sugar
1 c honey
1 cup peanut butter
In a medium size pot heat sugar & honey to a boil. Stir in peanut butter. Pour over popped popcorn, mix up and enjoy!

Janelle Openshaw

Fudge Meltaways

½ cup butter or margarine
¼ cup sugar
1 square unsweetened chocolate
1 tsp vanilla
1 egg, beaten
2 cups graham cracker crumbs
1cup coconut
½ cup chopped nuts
¼ cup butter or margarine
1 Tbsp milk
2cups powdered sugar
1tsp vanilla
1½ squares unsweetened chocolate

Melt butter and chocolate. Blend sugar, vanilla, egg, crumbs, coconut, and nuts into previous mixture. Mix well and press into ungreased 9” square pan. Chill. Combine next 4 ingredients and pour over crumb mixture. Chill. Melt chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

Kathee Jefferson

Soft & Chewy Carmel Popcorn

1 can sweetened condensed milk
1 cup light karo syrup
2 cups brown sugar
1 cube butter

Cook over medium heat. Stir the whole time. When it boils around the edges, set a timer for 3 minutes, then remove from heat. Pour over two bateches of hot popcorn. It stays soft & chewy makes great popcorn balls.

Sue Miller

Granny's Microwave Carmels

In a large, deep glass bowl that will fit in your microwave, combine the following:

1/2 c shite sugar
1/2 c brown sugar
1/2 c white corn syrup
1/2 c sweetened condensed milk
1 square butter, softened
1/2 cup nuts (optional)

Blend ingredients well. Microwave 8 minutes without stirring. Pour immediately into buttered 8x8 pan. cool. Cut into squares.

Sue Miller

Peanut Butter Fudge

1. stick butter
2 c. sugar
2 c. brown sugar
1 c. evaporated milk

Bring to a boil, cook until soft ball stage, then add
1t. vanilla
1 c peanut butter

Marcia Stevens

Fudgesicles (from Tupperware)

1 pkg. instant chocolate pudding
2 c milk
½ c cream
½ c sugar
Mix as directed on pkg. fills 2 sets (12) ice tups

Janelle Openshaw

Ice Tups Popsicles (from Tupperware)

Dry Mix:
2 pkgs. Kool-Aid
1 pkg. jello
1 ¼ c sugar

Mix dry ingredients thoroughly and store in a sealed 20oz container.

To make popsicles:
2 Tbs dry mix
¾ c hot water
¾ c cold water or fruit juice
fills one set (6) ice tups

Janelle Openshaw

Peanut Butter Balls

1 cup sugar
1 cup white karo syrup
1½ cups creamy peanut butter
2 cups coconut
2 tsp vanilla
5 cups corn flakes

Bring sugar and karo syrup to a boil. Remove from heat and add remaining ingredients. Mix well. Drop by spoonfuls onto waxed paper to cool.

Kathee Jefferson

Peanut Butter Balls

1 bag powdered sugar
2 ¼ c peanut butter
3 squares margarine, softened

Bend together. Roll into balls Refrigerate. Melt chocolate hunk (crock pot works well) dip balls in chocolate and let harden.

Jenn Shurtz

No Bakes

Combine in saucepan;
1/4 c butter
4 Tbs cocoa
3 c sugar
1/2 c milk

Stir constantly over high heat for 5 minutes or until butter has melted.
Remove from heat and add
1/2 c peanut butter
3 c rolled oats
Mix well & drop by spoonfuls onto waxed paper to cool.

Janelle Openshaw

Ultimate Chcocolate Chip Cookies

1 1/2 cups butter flavored shortening
2 1/2 cups packed brown sugar
2 eggs
2 teaspoons salt
4 tablespoons milk
2 tablespoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts- optional

1.HEAT oven to 375ºF.

2.COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

3.DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

4.BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

Sue Miller

White Chocolate Peppermint Bark

1 lb white chocolate wafers
½ bag peppermint bark
(Both of the above ingredients can be bought at a “cake & candy” store)

Microwave directions: melt chocolate wafers in a microwave –safe bowl in 1 minute increments at 80% power until melted. Stir after each minute to avoid cooking the chocolate.

Double–boiler directions:
Melt chocolate wafers in a double broiler until melted. (Be careful not to get any water in the chocolate as this will cause it to harden)

*Once the chocolate wafers have been melted, mix the peppermint bark into the melted chocolate. Pour chocolate mixture onto a cookie sheet covered with wax paper. Place in the refrigerator or freezer until hardened. (Shouldn’t take longer than 15 minutes)

Christy Coipel

Candied Apples

1 2/3 c cinnamon hearts
2 T water
12 apples
12 craft sticks

Insert sticks into apples. Line a baking dish with waxed paper. In a heavy sauce pan over medium heat, pour in candies and water. Occasionally scrape down sides of pan. Heat candy to 300-310 degrees. Remove from heat and cool slightly. Dip apples in and place on wax paper to harden.

Kim Wadsworth

Amish Whoopie Pies

1 1/2 c Crisco
3 c sugar
1 Tbs soda
1 1/2 c buttermilk
1 1/2 c hot water
3 eggs
1 c cocoa
1 Tbs vanilla
1 Tbs salt
6 c flour

mix well. Bake on generously greased cookie
sheets. Dough will be soft so spread dough in a circle to bake. Bake for 8 min. Carefully place on counter to cool.

beat with electric mixer till fluffy
3 c Crisco (Crisco works best)
6 egg whites
2 Tbs vanilla
4 Tbs milk
6 c powdered sugar

Carefully spread filling on bottom side of each cookie. then top with a second cookie to make a sandwich. keep individual cookie sandwiches in small sandwich bags
these are like homemade hostess ding dongs!

Other option for filling using marshmallow fluffWhoopie Pie Filling:
Some people prefer just using the Marshmallow Fluff right out of the jar and not making the below filling. Your choice.

1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner's) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract

* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only

** Marshmallow Creme may be substituted.

In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.

Janelle Openshaw

Chewy Ginger Snaps

2½ cups shortening
3 cups sugar
3 eggs
¾ cup molasses
6 cups flour
1½ tsp salt
3 tsp cinnamon
3 tsp ginger
3 tsp cloves
3 Tbsp baking soda

Beat shortening until fluffy. Add sugar, eggs, and molasses; mix well. Stir in remaining ingredients. Roll spoonfuls of dough into balls. Flatten slightly with fingers. Sprinkle with sugar. Bake at 350˚ for 8-10 minutes. Don’t over-bake or they won’t be soft.

Kathee Jefferson

Granola Bars

(Big Boy Cookies)

Beat together:
1 c shortening
2 c white sugar
1 c margarine
4 eggs
2 c brown sugar
2 t vanilla

3 c flour
2 t baking soda
2 t salt
3 c quick oats

2 c flaked coconut
2 c walnuts
2 c raisins
1 12oz pkg chocolate chips

Mix together and press into ungreased pan. Chill overnight. Bake at 350 degrees for 10 minutes or longer depending on size of pan. Cut when cool.

Nellie Wadsworth (via Kim Wadsworth)

Christmas White Stars

12 oz. White chocolate chips
1 T peanut butter

Remove from heat.

1 c spanish peanuts
1 c mini marshmallows
1 c Rice Krispies

Stir and drop by spoonfuls on wax paper.

Robin Sanchez

Scovil Bakery Ginger Bread Cookies (Nauvoo, IL)

1 c sugar
¾ cup oil
1 c molasses
½ c hot water

2 eggs

Mix together the following:
1 t soda
½ t salt
2 t cinnamon
2 t ginger
6-7 c white flour

Refrigerate dough overnight. Roll out and cut with cookie cutter. Bake at 350 degrees for 10 minutes. To roll out dough, we use Pam in place of flour. Cookies freeze well and are softer and more flavorful after freezing.

Kim Wadsworth

Chocolate Drop Cookies

Bring to boil:
2 c sugar
1 stick margarine
1 c milk

1 t vanilla

Pour over:
3 c quick oats
1 c coconut
5 T cocoa

Drop by teaspoons onto wax paper and let set.

Julie Nash

Molasses Cookies

(doubled recipe in parenthesis)

¾ c shortening (1 ½ c)
1 c sugar (2 c)
¼ c molasses(½ c)
1 egg (2 eggs)
2 c flour (4 c)
1 ½ t soda (3 t)
½ t cloves (1 t)
½ t salt (1 t)
1 t cinnamon (2 t)
½ t ginger (1 t)

Cream first 4 ingredients together. Sift dry ingredients together. Add to creamed mixture, blend. Chill mixture at least 3-4 hours before baking. Roll dough into small balls; roll each ball in sugar, put on baking sheet and bake approximately 10-12 minutes at 350 degrees.

Donna Barry

Pumpkin Coconut M & M Cookies

Cream together:
1 ½ cups sugar
½ cup shortening

Add and mix:
1 egg
2 ½ cups flour
1 cup pumpkin
1 cup choc. chips or M & M’s
1 teaspoon vanilla
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon salt
1 teaspoon cinnamon
1 ½ cups coconut
1 cup chopped nuts

Bake 400 degrees 8-10 minutes

Sharon Lacher

Mince Meat Cookies

cream together:
½ cup butter
½ shortening
1 cup sugar
½ cup brown sugar

Add and beat:
2 eggs
1 teaspoon vanilla

Sift together and mix:
3 cups flour
1 teaspoon Baking Soda

Chill dough for 2 hours
Form into balls larger than a walnut. Make impression and put 1-teaspoon mincemeat pie filling in center Bake at 375 degrees 12-15 minutes on greased cookie sheet

Makes 3 dozen cookies

Sharon Lacher

Peco Crispies

1 cup sugar
1 cup karo syrup
1 cup peanut butter
6 cups rice krispies
1 pkg butterscotch chips
1 pkg milk chocolate chips
butter or margarine to spread

Combine sugar, karo syrup, and peanut butter in a sauce pan. Stir continually until it bubbles. Take off heat and add rice krispies. Then spread in a buttered 15 x 11” cookie sheet. Melt butterscotch chips and milk chocolate chips in the microwave. Stir and spread over the rice krispies mix. Cool in fridge for 20-25 minutes.

Sharon Lacher

Orange Slice Cookies

4 eggs, beaten
2 ¼ c brown sugar
2 c flour
¼ tsp salt
1 pound orange slice candles, cut up and rolled in flour
1 cup chopped Walnuts

Sift flour, salt & sugar together, and then mix with beaten eggs. Add orange slices and nuts. Put into greased and floured 9x13” pan. Bake at 350* for 30 Min. Cut into squares while warm and roll in powdered sugar. These cookies dry out very fast. So put them in a sealed container almost immediately

Donna Barry

Crispy Peanut Butter Butterscotch Fudge Squares

Melt together in saucepan;
2 1/4 Tbs margarine
2 c miniature marshmallows
1/4 c peanut butter
add 3 c rice crispies
press in greased 9x13 pan

In large saucepan bring to a boil
2 Tbs butter
1 5 oz can evaporated milk
1 1/2 c sugar
1/4 tsp salt
stir in:
2 c miniature marshmallows
1 c butterscotch chips
3/4 c chunky peanut butter
1 tsp vanilla
Spread over top
Sprinkle 1/2 c peanuts on top.

Janelle Openshaw

Lemon Meltaways

1 1/4 cup flour
1/2 cup cornstarch
1/3 cup powdered sugar
3/4 cup softened butter
1 tsp grated lemon peel
1 Tbs lemon juice

Mix well and divide dough in half. Make into 1 inch rolls and roll up into waxed paper and refrigerate for 1-2 hrs. Slice and bake 2 inches apart. Bake 8-10 min at 350* -cookies will not brown. Frost with favorite frosting

Janelle Openshaw

Pumpkin Chocolate Chip Cookies

2 c Brown Sugar
1 c oil (or ½ c oil, ½ c apple sauce)
2 eggs
2 c (1 can ) pumpkin
2 tsp vanilla
4 c flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 c chocolate chops

Beat sugar, oil & eggs. Add pumpkin & vanilla. Sift dry ingredients. Add and mix well. Add choc, chips. Bake at 350* for 12-15 min.

Bernice Oliver

Quick As A Wink Chocolate Chip Cookies

1 pkg yellow cake mix
1 cup quick dooking rolled oats
3/4 c butter
2 eggs
1 cup cocolate chips

Mix ingredients. Bake at 350* until lightly brown.

Celeste Smith

Chocolate Chip Bars

1 c shortening
¾ c sugar
¾ c brown sugar
2 eggs
1 tsp vanilla
2 Tbs water
1 tsp baking soda
¾ tsp salt
2 ¼ c flour

Cream together shortening & sugars. Add eggs, vanilla and water. Sift dry ingredients, then add. Spread in a greased and floured cake pan. Bake at 350* for 23 – 30 minutes.

Jenn Shurtz

Award Winning Soft Chocolate Chip Cookies

2 ¼ c flour
1 tsp baking soda
1 c butter, softened
¾ c packed brown sugar
¼ c white sugar
1 pkg instant vanilla pudding
2 eggs
1 tsp vanilla extract
2 cups chocolate chips
1 c chopped walnuts ( optional)

Preheat oven to 350*. Sift the flour and baking soda and set aside. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in eggs and vanilla. Blend the flour mixture. Rinally , Stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto un-greased cookie sheets. Bake for 10 – 12 minutes in preheated oven. Edges should be golden brown.
These cookies are best fresh.

Janelle Openshaw

Calico Meringues

2 egg whites
Pinch of cream of tartar
1/2 c sugar
3/4 cup plain M&M's

1 Beat egg whites with cream of tartar until foamy in a small deep bowl, Gradually beat in sugar to make a stiff meringue. Fold in M&M's
2 Greast and flour a large cookie sheet. Drop meringue mixture by teaspoonful onto cookie sheet
Garnish each with an M&M
3 Bake in slow oven 250* for 30 minutes or until cookies are firm to the touch. Cook cookies on cookie sheet or wire racks. Remove with spatula. these cookies store wel in a container with a tight cover.

Win Shores


1 cup shortening
1 3 oz pkg. cream cheese
1 cup sugar
1 egg yolk
1 tsp vanilla
1 tsp orange juice
2½ cups sifted flour
½ tsp salt
¼ tsp cinnamon

Cream shortening and cheese well. Add sugar gradually and continue creaming. Beat in egg yolk, vanilla, and orange juice. Sift flour with salt and cinnamon. Add to creamed mixture. Place dough into cookie press. Press cookies onto ungreased cookie sheets. Decorate with colored sugar, if desired. Bake at 350˚ for 12 minutes. Remove from cookie sheets at once. Cool on wire rack.

Kathee Jefferson

Applesauce Cookies

1 Cup margarine
2 Cups sugar
4 eggs
2 Cups applesauce
4 Cups of flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. salt
2 Cups chopped nuts
2 tsp soda
1 pkg chocolate chips

Add soda to applesauce; cream margarine and sugar. Add eggs one at a time. Add sifted dry ingredients, nuts and chocolate chips. Drop by spoonfuls on cookie sheet. Bake at 350 for 10-15 minutes. Makes 6-8 dozen cookies.
Important note! If you don't have all the spices add extra cinnamon or even some allspice. If you have coconut or oatmeal add that. You can make this recipe work by cleaning out your fridge of anything that sounds good in cookies. Dates, Raisins, etc.

Melea Allen

Homemade Oreos

2 boxes chocolate cake mix
1 ½ c Crisco shortening
4 eggs

Mix the cake mixes with eggs and gradually add the Crisco. Use a small cookie scoop, place on greased cookie sheet. Bake for 8 minutes. When you take them out of the oven, bang the cookie sheet on the counter to flatten the cookies. Let them cool. Frost one cookie with favorite frosting and place another cooked in top. Best if eaten the day after and have a long shelf life.

Jessica Carey

Cut-out Sugar Cookies

1 ½ c sugar
1 egg
1 c shortening
1 t bkg soda
1 c milk
1 pinch salt
1 t baking powder
1 c flour

Mix sugar, egg, and shortening. In separate bowl mix soda and milk; add to sugar mixture. In another bowl, mix salt, bkg powder and flour. Add to first mixture. Add four more cups of flour. Continue adding flour as needed to roll out dough but still keep soft. Cut with cutters. Bake 350 for approx. 7-8 minutes. Cool. Frost and sprinkle.

Robin Sanchez

Cut Out Cookies

Blend together:
2/3 c sugar
2 sticks butter or margarine

1 egg
1 t vanilla
2 ½ c flour
½ t salt

I usually chill the dough for a couple of hours. Roll out with a rolling pin on a floured surface. Cut out shapes and bake on an ungreased cookie sheet for 7-9 minutes at 350 degrees. Let cool and frost.

Julie Nash

Lemon Sugar Cookies

3 c flour
2 tsp baking powder
½ tsp salt
2 c sugar
1 c shortening
2 eggs
¼ cup lemon juice
Additional sugar

Stir together dry ingredients in a large bowl, beat sugar & shortening, beat in the eggs. Stir in dry ingredients and then lemon juice. Mix well. Chill 2 hours. Shape into 1 ¼ inch balls. Roll in sugar and place 2 inches apart and flatten. Bake at 350* for 8 – 10 minutes. Makes 8 dozen.

Janelle Openshaw

Great American Cookie Company's Sugar Cookie Recipe

1/2 cup butter
1/2 cup shortening
2 cups sugar
3 large eggs
1 teaspoon lemon extract (or almond extract - almond is our favorite!)
1 teaspoon vanilla
5 tablespoons sour cream
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. (I never take the time to chill but it might help, it is a very soft dough) Roll into balls and flatten with bottom of sugar coated glass. OR, roll out and cut in to shapes.
Bake at 350° just until the edges start turning color. Maybe 7-10 minutes, Time will vary depending on how large and thick you made your cookies. It is important not to over bake if you want the texture to remain chewy and soft.
Frost and decorate as desired.

Janelle Openshaw

Cream Cheese Icing

1 3oz cream cheese, softened
½ c butter
1 tsp vanilla
2 c powdered sugar
Mix well.

Janelle Openshaw

Alcohol Substitutions for baking and cooking

Brandy: Apple Cider, peach or apricot syrup

Rum: Pineapple juice or syrup flavored with almond extract

Sherry: Orange or pineapple juice

Kirsch: Syrup or juice from black cherries, raspberries, boysenberries, currants or grapes or cherry cider

Cognac: Juice from peaches, apricots, or pears

Cointreau: Orange juice or frozen orange juice concentrate

Crème de menthe: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice

Red Burgundy: Grape juice

White Burgundy: White grape juice

Champagne: Ginger ale

Claret: Grape or currant juice or syrup or cherry cider

Note: to cut the sweetness of the syrup, dilute with water. Also, there are many flavor extracts, such as almond or pineapple, that can be added for interesting flavors.

Flambes or Flaming desserts:
The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop a dessert and burned.

For information relating to cooking off the alcohol when using it in recipes, click on this link. You'll be suprised at how long it actually takes!

“Award Winning” Snicker’s Cake

1 box German Chocolate Cake mix
14 oz. Caramels
1 stick oleo
1/3 c milk
¾ c chocolate chips
1 c pecans

Prepare cake mix and pour ½ of the batter into greased and floured 9 x 13 pan. Bake at 350 for 20 min. While baking, slowly melt caramels, oleo, and milk in double boiler. Remove cake, cover with mixture. Top with chocolate chips, pecans and remaining cake batter. Bake for another 20 min. at 250. Increase temp to 350 and continue baking for 10-15 min longer.

Robin Sanchez

Coconut Cake and Icing

1 sm pkg vanilla instant pudding mix
1 pkg yellow cake mix
1 1/3 c water
2 c coconut
4 eggs
¼ c oil
1 c pecans

Blend cake mix, pudding, eggs, oil and water. Mix with mixer for 4 min. Stir in coconuts and pecans. Pour in 3 greased and floured pans. Bake at 350 till done. Cool 15 min and remove from pans.

4 t butter
8 oz cream cheese
¼ t vanilla
2 c coconut
2 t milk
3 ½ c confectioners sugar

Melt 2 T butter in skillet and brown coconut. Cool. Cream 2 T butter with cream cheese, add milk and gradually add sugar and vanilla. Stir in 1 ¾ c of coconut. Top with remaining coconut. Frost only tops of cakes.

Vicki Lewis (Daughter’s Recipe, who’s from Virginia)

No Bake Cherry Cheesecake

2 c graham crackers
1 stick melted butter
2 T powdered sugar

2 8 oz. Pkgs of cream cheese
2 T lemon juice
½ c sugar
1 reg. container of cool whip
2 cans cherry pie filling

Prepare crust. Cream together cream cheese, add lemon and sugar. Mix very well. Fold cheese mixture into cool whip. Top with cherries.

Brenda Morse

Banana Cake

1 ½ c sugar
½ c shortening (Crisco)
2 eggs
¾ c Banana Pulp
¾ c sour milk
1 t vanilla
2 c flour
1 t bkg powder
1 t bkg soda
½ t salt

Cream together shortening and sugar, add beaten eggs. Combine banana with milk and vanilla. Add alternately with dry ingredients. Bake in two 9” pans for 375 for ½ hour.

White Frosting:
Beat for 15 min:
1 c white sugar
½ c shortening (Crisco)
1 stick oleo (room temp)
½ c milk
1 t vanilla
1 egg yolk

Donna Barry

Jamaican Cake

2 lbs. sweet potatoes
1 ½ c brown sugar
1 c flour
2 c coconut milk
1 ½ c dried fruits
2 t vanilla
1 ½ t grated nutmeg
1 t mixed spice
2 T sugar
1 t salt
1 t margarine

Wash and pare off the skin of potatoes. Wash again then grate.
Grate coconut, add water and squeeze juice through strainer.
Blend flour, mixed spice (raisins, etc), salt and nutmeg.
Combine this mixture with the grated potatoes and mix well.
Add sugar, fruits, coconut milk. Mix well.
Grease pan, pour in batter and bake at 350 for 40-60 min. or until done.

Laurette Kakosso

Apple Cake

4 c diced apples
2 c sugar
2 c flour
2 eggs
1 c oil
2 t vanilla
½ t salt
2 t cinnamon
2 t bkg soda

Mix sugar, eggs, oil and vanilla together. Mix dry ingredients together and gradually add to batter along with apples. Grease and flour a 9 x 13 pan. Bake cake at 350 for approx. 40 minutes.

6 oz. Cream cheese softened
3 T margarine
2 t vanilla
1 ¼ c powdered sugar
1 pinch salt

Julie Nash

Pistachio Bundt Cake

1 box yellow cake mix
½ c oil
3 sm. pkgs of pistachio pudding ½ c hot water
4 eggs

Beat together well.
Bake 350 for one hour. Wait five minutes.

Brenda Morse

Fruit Pizza

1 can sweetened condensed milk
½ c plain yogurt
¼ c lemon juice
1 t vanilla

Mix together till well blended. Chill

½ c margarine
¼ c packed brown sugar
1 c flour
¼ rolled oats

Whip margarine and sugar till fluffy. Add the rest and mix well. Press into lightly greased pan or cookie sheet. Prick with fork and bake 10-12 min in 375 oven. Cool.

Spread filling evenly over crust. Arrange slices of fruit on top.

Celeste Smith

Favorite Fruit Cobbler

Melt 1 stick butter and pour it in cake pan
Mix together:
1 cup sugar
1 cup flour
1 cup buttermilk
1 tsp baking powder
½ tsp salt
Pour batter over melted butter- (do not mix in with butter)
Pour can of peaches or favorite fruit with juices or favorite pie filling over top of batter. Do not stir or mix in. (It will be juicy if you use the canned fruit) Bake at 350* for 45-50 minutes

Janelle Openshaw

Carrot Cake

2 c sugar
1 ½ c salad oil
4 eggs beaten
3 c flour
2 t soda
2 t baking soda
½ t salt
2 t cinnamon
2 jars baby Jr. Carrots
1 c chopped nuts

Combine sugar, oil and eggs. Mix well. Add dry ingredients and mix. Add carrots and nuts. Pour into greased 13 x 9 pan. Bake 50 to 60 min. in 350 oven. Frost with cream cheese frosting.

Betty Simons

Paul’s Chocolate Pizza Dessert

8 oz. Semi-sweet morsels
½ c Rice Krispies
6 oz. White disc chocolates
½ c flaked coconut
½ c marshmallows
2 oz. White chocolate
½ c dry roasted peanuts
Red & Green Maraschino Cherries
(cut cherries into quarters)

Mix semi-sweet and white chocolate together and microwave 1 ½ minutes. Check to see if melted, give another 15 seconds in microwave. Mix in marshmallows, nuts and Rice Krispies.

Line 12” foil pan with wax paper and smooth ingredients out to edge. Put coconut and cherries on top.

Melt 2 oz. White chocolate for 1 ½ minutes in microwave; take fork and drizzle it over the top.

Vicki Lewis

Cherry Chocolate Cake

1 pkg. Devil’s Food cake mix
1 t almond extract
1 (21 oz.) can Cherry Pie filling
2 eggs beaten

Mix ingredients by hand. Bake on small, greased and floured cookie sheet at 350 for 20-25 minutes.

1 c granulated sugar
5 T margarine
1/3 c milk

Boil 1 minute and add 1 c chocolate chips. Spread while warm.

Marcia Stevens

Dump Cake

1 can cherry pie filling
1 can crushed pineapple
1 pkg. yellow cake mix
2 sticks melted margarine
1 cup shredded coconut
1 cup nutmeats

Dump above ingredients into greased 9 x 13 cake pan. Bake at 325 for 1 hour.

Betty Simons

Wacky Cake

Sift together in un-greased 8 or 9 inch square or round pan:

1 ½ cups flour
1 c sugar
3 T cocoa
1 t soda
1 t salt

For spice cake, omit cocoa and add:
1 t cinnamon
½ t nutmeg
½ t cloves
raisins and nuts to desire

Make 3 holes in flour mixture and put the following ingredients in the holes:

1 T vinegar
1 t vanilla
6 T oil

Pour 1 c water over mix in pan
Stir with fork until lumps are gone
Preheat oven to 350 Bake for 25-30 minutes

Betty Simons

Chocolate Pudding Cake

¾ c sugar
½ c sugar
1 c flour
½ c brown sugar
3 Tbs baking cocoa
4 Tbs baking cocoa
2 tsp baking powder
1¼ cups hot water
¼ tsp salt
½ c milk
6 Tbsp melted margarine
1½ tsp vanilla
Cool whip

Stir together sugar, flour, cocoa, baking powder, and salt. Add milk, margarine, and vanilla. Blend. Pour into greased 8-9” square pan.

Combine both sugars and cocoa. Spoon over batter. Pour water over top. Bake at 350˚ for 35-40 minutes. Let stand 15 minutes. Spoon into dessert dishes, covering with sauce. Top with cool whip.

Kathee Jefferson

Gooey Lemon Cake

1 box lemon cake mix
3 ½ c. powdered sugar
1 egg
2 eggs beaten
1 stick melted butter
1 8oz. softened cream cheese

Mix cake mix, 1 egg, and melted butter and press into 9x13 pan. Mix together powdered sugar, 2 beaten eggs, and cream cheese and pour over cake. Bake at 325 for 35 minutes – do not overbake – check at 30 minutes.

Janelle Openshaw

Cadillac Cake

1 pkg. Angel Food Cake Mix
1 can (20 oz.) crushed pineapple
1 container Cool Whip
Sliced strawberries, blueberries, peaches, or raspberries
(Best with fresh strawberries)

Combine cake mix with crushed pineapple with juice, pour into 9 x 13 inch pan sprayed with cooking spray. Bake at 350 for 30 minutes. Cool, spread with cool whip and slice fruit arranged on top.

Vicki Lewis

Oatmeal Cake

2 ¼ c boiling water
1 Tbs vanilla
1 ½ c quick oats
2 c flour
¾ c shortening
1 tsp cinnamon
1 ½ c sugar
1 ½ tsp baking soda
1 ½ c brown sugar
¾ tsp salt
3 eggs

Frosting – cook on stove until thickened
1 cube margarine
1 tsp vanilla
1 c brown sugar
½ c evaporated milk

Mix water and oats; let set. Mix shortening, sugars, eggs, and vanilla. Beat well. Sift flour, cinnamon, soda, and salt. Add all mixtures together. Bake in greased 9x13 inch glass pan for 50 minutes at 350*. Frost.

Janelle Openshaw

Peter Paul Mound Cake

1 pkg Chocolate cake mix
1/2 Stick butter softened
1 Cup milk
3/4 Cup sugar
24 large marshmallows
1 14 oz pkg coconut
1 pkg 12 oz chocolate chips
1/2 cup butter

Mix up cake mix according to package directions adding 1/2 stick of softened butter. Bake in 111/2 x 17 jellyroll pan for 15 minutes (careful it will burn)
Cool cake thoroughly
Combine: milk, sugar, marshmallows and coconut until marshmallows are melted. Spread over cake. Mix together chocolate chips and 1/2 cup butter over low heat until melted spread over coconut layer.

Melea Allen

Lemon Bunt Cake

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding, mix
¾ cup vegetable oil
4 eggs
1. cup lemon-lime flavored carbonated beverage or 1 cup water
Preheat oven to 325 degrees (165 degrees C). Grease heavily and flour a 10-inch Bundt pan.
In a large bowl, combine cake mix and pudding mix, and then stir in the oil.
Beat in the eggs, one at a time, then stir in the lemon-lime soda.
Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into he center of the cake comes out clean.
Allow to cool.

Marcia Stevens

Sour Cream Lemon Pie

Makes one 9” pie
2/3 cup sugar
3 Tbs. corn starch
1 cup Milk
3 egg yolks
1 tsp. finely grated fresh lemon peel
¼ c lemon juice
½ stick (¼ cup) butter cut in small pieces
1 cup sour cream
Cool whip for garnish

1. Mix cornstarch & sugar in medium size pan, whisk in milk till smooth, then whisk in yolks till blended, stir in lemon peel and juice
2. Add butter & whisk continually over medium heat about 5 – 7 minutes till boiling. Remove from heat and stir one minute longer. Cover surface with plastic wrap to keep skin from forming, Cool to room temp.
3. Stir in sour cream till well blended pour into pie shell, cover loosely and refrigerate 6 hours till set. Or up to 2 days
4. Just before serving garnish with cool whip, lemon slices and mint sprigs.

Janelle Openshaw

Chocolate Chip Cake

1 c quick oats
1 3/4 c boiling water
2 eggs
1 3/4 c flour
1 sq margarine
1 T cocoa
1 t soda
1 c brown sugar
1 t salt
1 c white sugar
1 chocolate chips

Mix oats and water and cool. Cram sugars & margarine. Add eggs and rest of ingredients. Layer the chocolate chips and nuts in middle and top. Bake at 375* for 30-35 minutes

Marcia Stevens

Plocek (Polish Coffee Cake)

3 c flour
2 c sugar
3 t baking powder
pinch of salt
2 sticks softened margarine
3 eggs
3/4 c milk
1 t vanilla

In large bowl, combine flour, sugar, baking powder, & salt. Cut in margarine until crumbly. Set aside 1/2 c crumbs. In small bowl, Mix eggs, milk & vanilla. Add to crumb mixture & stir until smooth. Divide into 2 greased loaf pans.
Sprinkle reserved crumbs on top and bake in a 350* oven for approx 45-55 minutes.

Kim Wadsworth

Tomato Soup Cake

1/2 c shortening
1 1/3 c sugar
2 eggs
2 c flour
1 Tbs baking powder
1 tsp baking soda
1/tsp all spice
1 tsp cinnamon
1 10 3/4oz can tomato soup
1/4 c water
nuts & rasins optional

Preheat oven to 350* grease and flour a 9x13 cake pan or bunt pan. In medium bowl, cream shrtening and sugar. Add eggs and bead until fluffy. Sift dry inredients. Mix tomato soup and water. Add sifted ingredients and soup mixture alternately to creamed mixture. Pout into pan. bake 30 minutes in 9x13 pan or 40 min in a bunt pan

To frost:
blend 2 Tbs buter
3oz cream cheese
2 c powdered sugar
2 tsp vanilla
Spread over warm cake

Jenn Shurtz

Hawaiian Cake

1 pkg yellow cake mix
2 eggs
1/2 c oil or applesauce
1/2 c water
1 can Mandarin oranges & juice
1/2 c flour

Bake in a greased, floured 9x13 cake pan, at 350* for 30-35 min. Remove and let cool in pan.

1 12oz tub cool whip
1 15oz can crushed pineapple & juice
1 lg pkg instant vanilla pudding
Mix together and pour over cooled cake and chill in fridge.

Jenn Shurtz

Chocolate Zucchini Cake

1/2 Cup margarine 2 eggs
1/2 Cup vegetable oil 1/2 Cup sour milk
1 tsp. vanilla 2 Cups grated zucchini
1 3/4 Cup sugar 2 1/2 Cups flour
1/2 tsp salt 4 Tbsp. cocoa
1 tsp. cinnamon 1 tsp. soda
Mix like a cake and pour in greased and floured 9 x 13 cake pan. top with
1/2 Cups Chocolate chips 1/2 Cup chopped nuts

Bake at 350 for 45 minutes.

Melea Allen

Carrot Cake

2 Cups Flour
2 Cups Sugar
2 tsp cinnamon
1 tsp salt
1 tsp soda
1 tsp vanilla
1 Cup Oil
3 Cups grated carrots
4 eggs
1 Cup Nuts (optional)
Mix together dry ingredients. Add rest of ingredients. Beat thoroughly and bake at 350 degrees for 45 minutes in a 9 x 13 inch pan.

Melea Allen

Glazed Lemon Cake

White cake mix
1 c powdered sugar
1 small box instant lemon pudding
2 Tbs lemon juice
3/4 c vegetable oil
3 eggs
1 c lemon lime soda

Combine cake mix, pudding mix, oil & eggs; beat on medium speed for 1 minute. Gradually beat in soda. Pour into greased 9x13 pan. Bake at 350* for 40-45 minutes or until cake springs back when slightly touched in center.

combine powdered sugar and lemon juice until smooth. Carefully spread over warm cake. Cool.

Kathee Jefferson

Vanilla Texas Sheet Cake

2 2/3 cups flour
2 cups sugar
1 cup butter divided
½ cup vegetable oil
1 cup water
2 eggs
2 tsp vanilla
1 tsp cinnamon 1 ½ tsp baking soda
2/3 cup buttermilk
1 8oz package cream cheese
1 lb. sifted powdered sugar

Mix together flour & sugar. In a saucepan or microwave, combine ½ cup butter, oil and water, bring to a boil. Pour over flour mixture and beat thoroughly.
Beat in Eggs, 2 teaspoons vanilla, cinnamon, soda and buttermilk
Pour into greased 17x11 inch pan
Bake 20 minutes at 350 degrees

Cream together ½ cup butter, 1 tsp vanilla & cream cheese. Beat in powdered sugar, beating until light and fluffy.
Spread over warm cake.

Sue Smith

Banana Cake

2 ripe medium bananas, mashed
2 eggs
1 3/4 c flour
1/2 c flour
1 1/2 c sugar
1/2 c vegetable oil
1/4 c milk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt

Combine ingredients in order and mix well. Pour the batter into a greased and floured 9x13 pan. Bake at 325* for 45-50 minutes. or until toothpick inserted in center comes out clean. Cool. Frost with peanut butter frosting.

Peanut Butter Frosting:
1/2 c shortening
1 egg
1/4 tsp salt
1 tsp vanilla
1/2 c creamy peanut butter
1 16oz pkg powdered sugar
1/3 cut milk

Blend shortening, egg, salt, vanilla & peanut butter. Add powdered sugar alternate with milk. Beat until smooth

Kathee Jefferson

Sue's Buttermilk Sheet Cake Brownies

1 c. butter
1/3 c. cocoa
1 c. water
Heat on stovetop almost to a boil. Turn off stove and add next step

2 c. sugar
2 c. flour
½ tsp. Salt

In a measuring cup mix ½ cup buttermilk with 1 tsp. Baking soda add to mixture.
1 tsp vanilla
2 eggs

Mix well and pour into a greased jelly role pan. Bake at 350 for 20 minutes

½ c. milk
½ butter
¼ c. cocoa

Using the same pan bring ingredients to a boil. Turn off stove.
1 pound powdered sugar
1 tsp. Vanilla

Pour frosting over brownies right when they come out of the oven. Top with chopped walnuts or pecans if you like.

Sue Smith

Karen's Filled Cupcakes

Chocolate cake mix

8oz cream cheese
1 egg
1/3 c sugar
1 c chocolate chips

Mix cake mix according to package directions.

Mix first 3 ingredients of filling till creamy and stir in chocolate chops.

To assemble, in each cupcake paper, place 1 Tbs batter, 1 tsp filling,then 1 Tbs batter.
Bake according to package directions. You can also do this as a cake

Janelle Openshaw

Soda Fountain Pie

12 crushed sugar cones
½ cup melted margarine
¼ cup sugar
3½ cups fresh strawberries, divided
1 quart vanilla ice cream, softened
1/3 cup malted milk powder
1½ cups fudge ice cream topping, softened

Combine crushed sugar cones, butter, and sugar. Press onto bottom and up the sides of an un greased pie plate. Freeze. Place 3 cups strawberries in a blender; cover and puree. Chop the remaining strawberries. Place pureed and chopped strawberries in a large bowl. Add ice cream and malted milk powder; stir to blend. Pour into prepared crust. Cover and freeze overnight. Spread fudge topping over the pie. Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.

Kathee Jefferson

Chilly Peanut Butter Pie

1 8oz container whipped topping
1 graham cracker crust
½ c strawberry jam (I prefer chocolate syrup)
1 c cold milk
1 3.4oz pkg instant vanilla pudding
½ c peanut butter

Spread 1 c whipped cream on bottom crust. Drop jelly or drizzle chocolate over cream spread carefully. In bowl, whisk milk and pudding until thick. Add peanut butter and mix well. Fold in remaining whipped topping. Spread in pan. Cover and freeze 4 hours or until firm. Remove from freezer 10 minutes before serving. Yields 6-8 servings.

Delaina Sias

Sour Cream Apple Pie

3 c grated apples (best with yellow delicious)
3/4 c sugar mixed with 3 Tbs flour
1/2 t salt
1 beaten egg
1/2 tsp vanilla
1 cup sour cream

Mix together well and pour into unbaked pie shell

Spoon on crumb topping:
with pastry blender mix:
1/2 stick butter
1/2 cup flour
1/2 cup brown sugar

Bake 325* 40 min or until set.

Janelle Openshaw

Ice Cream Pie

1 Deep dish pie crust
2 pkgs instant choc. pudding
1 pint vanilla ice cream (softened)
1 ¼ c milk

Beat and put in a baked deep dish pie crust. Cover with cool whip or fresh whipped cream. Garnish with chocolate sprinkles. Refrigerate until serving time.

Vicki Lewis

Old Fashioned Apple Pie

¾ c granulated sugar
½ Tbs corn starch
1 tsp cinnamon
1 tsp grated lemon peel
½ tsp vanilla
4 lbs. Granny Smith Apples (10 cups)

Honey Wash:
1 Tbs Honey mixed with 1 tsp water

Mix sugar, cornstarch, cinnamon in a large bowl. Stir in lemon peel & vanilla till blended- peel, core and dice apples and add to sugar mix. Toss to coat. Spread in uncooked pie crust. (mound in center) Add top crust. With a thin sharp knife cut several small vents.
To bake: place oven rack in center of oven. Bake 40 – 45 minutes at 400* ( till golden) Brush top crust with honey wash. Bake additional 10 minutes tillcrust is golden brownand apples are tender. Cool on wire rack. Makes one pie

Janelle Openshaw

Sweet Potato Pie

1 9” unbaked pie shell
1 ½ c mashed sweet potatoes
1 Tbs butter1/3 c sugar
3 eggs (well beaten)1 ½ c milk
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp mace
¼ tsp allspice

Boil sweet potatoes until tender. (or you may drain and rinse canned sweet potatoes) When cool, peel and mash to make 1 ½ cups. Add butter, sugar, eggs and remaining ingredients. Pour into un-baked pie shell and bake at 425* for 15 minutes. Then lower oven temp. to 350* and continue baking 30 min. or till done.

Janelle Openshaw

Fresh Blueberry Pie

Baked 9-inch pie shell
¼ c cold water
5 T flour
pinch of salt
1 c sugar
½ c water
4 c fresh OR dry-pack frozen blueberries; rinsed and drained
8oz container Whipped Topping

Make a smooth paste of the water, flour and salt. Boil 1 c of the blueberries with sugar and ½ c water. Add the flour paste and stir until it thickens. Remove from stove and cool. When cool, add the remaining blueberries and put mixture into pie shell. Refrigerate. When cold, garnish with sweetened whipped cream or whipped topping.

Kim Wadsworth

Chess Pies

¼ milk
1 c coconut (flaked)
½ c chopped nuts
½ c dates (chopped)
1 c sugar
2 egg yolks or all of eggs
½ c melted butter
1 t vanilla
1 recipe plain pastry

Mix together milk, coconuts, nuts and dates. Add sugar, then eggs. Add butter and vanilla. Line muffin pans with pastry. Fill about ¾ full with mixture and bake in hot oven (400) Until filling sets, reduce temp. to moderate (350) and bake till brown. Don’t over-bake.

Helpful hints: If mixture seems to stiff add a little more milk. Use large round cookie cutter for cutting pastry, it’s just the right size for the muffin cups.

Kim Wadsworth (It’s her Great Great Grandmother’s Recipe)

Mississippi Mud Pie

Bottom Layer:
1 cup flour
1 stick (or 1/2 cup) margarine
2 Tbsp sugar
1/2cup ground/chopped pecans

Mix bottom layer ingredients and spread on the bottom of a 9x13 pan. This will be a thin layer. Bake at 350 for 15 minutes or until crust is lightly browned. Cool slightly.

2nd Layer:
8oz cream cheese (softened)
3/4 cup powdered sugar
1 envelope Dream Whip Instant Topping (packet only--DO NOT mix according to package directions)

Combine 2nd layer ingredients and spread on bottom layer.

3rd Layer:
1 package (3 1/2oz) Instant Chocolate Pudding

Make per directions on package and spread on 2nd layer.

Top Layer:
8 oz Cool Whip Topping

Spread on 3rd layer.

Kim Wadsworth

Walnut Cherry Delight

1 c walnuts
½ flaked coconut
1 ¼ c flour
1 tsp vanilla
½ c brown sugar
½ c sugar
½ c oleo/oil
1- 8 oz cream cheese
1 egg
1- 15oz. can cherry pie filling

Chop ½ cup walnuts coarsely and set aside for top of squares.
Chop remaining nuts fine for bottom layer. Combine flour, oleo/oil and brown sugar and blend into fine crumbs. Cut coconut and chopped nuts and mix well set aside ½ cup. Pack remaining into bottom of greased baking pan.

Bake at 350* for 15 minutes till sides are light brown.

Meanwhile soften cream cheese and beat in ½ cup sugar egg and vanilla. Beat until very smooth spread over hot baked layer and bake 10 minutes longer. Remove from oven and spread pie filling over cheese layer. Sprinkle with course chopped nuts and reserved crumbs.
Bake 15 minutes cool before cutting. Peach pie filling may be substituted.

Marcia Stevens

Summer Lemon Dessert

Layer #1
1 16 oz box club crackers, crushed
2 sticks margarine, melted
Layer #2
3 small boxes instant lemon pudding
3¾ cups milk
1quart vanilla ice cream, softened
Layer #3
8 oz cool whip

Combine crackers and margarine. Pat into 9 x 13 pan, reserving ½ cup for top. Beat pudding and milk until almost thickened. Add ice cream. Pour over crust. Refrigerate. Before serving, spread cool whip over pudding mixture and top with remaining crumbs.

Kathee Jefferson

Lime Sherbet Dessert

2 c Ritz cracker crumbs
4 Tbs. Sugar
1 Stick margarine melted
Mix and press into 9x13 Pan

½. Gal. Vanilla ice cream
1 Qt lime sherbet
Soften and mix together in a large bowl, pour over crust and freeze.

4 Tbs Lemon juice
1 stick margarine
1 c Sugar
2 Eggs, beaten

Mix and cook over low heat until thickened.
Cool, pour over top and freeze

Marcia Stevens

Rhubarb Cream Pie

3 c sugar
6 Tbs flour
1 tsp nutmeg
2 T melted butter
4 eggs

Mix well with a wire whip.
Add 7-8 cups diced fresh rhubarg to the above misture

Mix well and our into pastry shells. Bake at 350* for 40-45 minutes.
Makes two pies.

Janelle Openshaw


Warm together
4oz unsweetened chocolate ( or 6 Tbs cocoa)
2/3 c shortening
let it cool a bit
2 cups sugar
4 eggs
1 tsp vanilla
Mix well

Sift together
1 1/4 c flour
1 tsp baking powder
1 tsp salt

Mix into chocolate mixture
Add chopped nuts if desired
Spread into greased 9x12 pan
Bake at 350* for 25-30 minutes
Sprinkle with powdered sugar while hot. YUMMMM!

Win Shores

Cream Cheese Brownines

1 pkg German chocolate cake mix
1 pkg 8oz cream cheese, softened
1 egg
1/2 c sugar
1/2 c chocolate chips
1/2 c chopped nuts

Prepare cake mix as directed on pkg. Pour batter into greased and floured jelly roll pan ( 151/2 x 10 1/2) Mix cream cheese, egg and sugar. Drop cream cheese mixture by tablespoon into batter. Cut through batter with knife or spatula to make marble effect, but leave nice chunks of cream cheese. Sprinkle top of brownies with chocolate chops and nuts, Use more if desired. Bake in 350* oven for 25-30 minutes. A great brownie to feed a crowd!

Sue Miller

Toffee Shortbread

1 cup butter, softened
1/2 c sugar
2 cups flour
1/2 cup walnuts, finely chopped
1/2 c toffee chips

1 c powdered sugar
1/2 tsp vanilla
2-3 tbs milk

Heat oven to 350. combine all ingredients for shortbread and stir well. Press dough evenly into an ungreased 9x13 pan. Bake 20-24 minutes or until very lightly brown. Do not overcook or they will be crumbly and dry. cut bars while hot.
Combine glaze ingredients adding just enough milk for desired glazing consistency. Spread over warm shortbread. Cook completely.

Sue Miller

Broiled Coconut Cake

Bake a yellow cake mix according to package directions in a 9x13 pan.

Broiled coconut topping
3/4 c packed brown sugar
6 tbs butter, softened
3 tbs milk
1 1/2 c flaked coconut
1/4 cup chopped nuts (optional)

Combine all ingredients ina bowl, stir well. Spread over warm cake. Broil 3-4 minutes until golden.

Note, If the cake has cooled, put the cake int he oven as it preheats to broil and allow the topping to soften. Then, take the cake out and spread it more evenly on the cake. Then complete the cake by broiling the topping. Delicous!

Sue Miller

Yummy Layered Pudding Cake

1st layer:
1 c flour
1 c finely chopped nuts
1 stick oleo

Mix and press in cake pan. Bake for 20 min or until golden brown. Let cool.

2nd Layer:
1 8 oz. Cream cheese
1 c sugar
½ carton cool whip

Mix above ingredients and spread over cake.

3rd Layer:
Sm pkg of vanilla instant pudding
Sm pkg of chocolate instant pudding
3 c milk
Mix and spread.

4th layer:
Remaining ½ of cool whip
Shaved chocolate and chopped nuts on top

Robin Sanchez

Melt in your Mouth Cake

Layer 1:
1 cube margarine
1 c flour
½ c nuts
1 Tbs sugar
Pat into a 9x13 pan and bake at 350* for 15 min. Cool.

Layer 2:
8 oz cream cheese
1 c powdered sugar
1 c whipped cream.
Blend together and put on top of first layer

Layer 3:
2 pkgs 4 ½ oz instant pudding (one chocolate and one vanilla) Prepare as for pie.

Layer 4:
Cover with whip cream and chopped nuts.


Jenn Shurtz

Rocky Road Fudge Bars

1 stick margarine
3 Tbsp baking cocoa
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
¾ cup chopped nuts

6 oz cream cheese, softened
½ stick margarine, softened
1 egg
½ tsp vanilla
½ cup sugar
1 Tbsp flour
2 cups miniature marshmallows

½ stick margarine
3 Tbsp baking cocoa
2 oz cream cheese
¼ cup milk
1 lb powdered sugar
1 tsp vanilla

Preheat oven to 350˚. Grease and flour 9 x 13 pan. In large saucepan over low heat, melt margarine with cocoa. Add remaining bar ingredients. Mix well and spread into prepared pan.

In small bowl, combine all filling ingredients. Blend until smooth and fluffy. Spread over bar mixture. Bake for 25-30 minutes. Sprinkle marshmallows on top and bake 2 minutes longer.

In large saucepan over low heat, melt margarine, cocoa, cream cheese, and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and swirl together.

Kathee Jefferson

Dump Bar Brownies

Beat together:
2 c sugar
1 ¾ c flour
5 eggs
1 tsp salt
1 c butter
1 tsp vanilla
½ c cocoa
2/3 c nuts

Beat and put in a greased 9x13 pan. Sprinkle GOBS of chocolate chips on top. Bake at 350* for 30 minutes. Will be moist.

Jenn Shurtz

Apple Crisp

¾ c. sugar
4 1/2 T. Cornstarch
11/2 t. cinnamon
6 c. apple slices
Mix put in 9x13 pan

21/4 c. oats
1/2c. Whole-wheat flour
2T.Wheat germ
1 1/2 tsp. cinnamon
¾ c brown sugar
3/4 c. margarine

Mix with pastry blender until resembles coarse crumbs.
Cover with fruits. Bake 375 for 30 min.

Marcia Stevens

Favorite Apple Pie Bars

2 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
Mix well and cut in 1cup of shortening. In a 2/3 measuring cup place the egg yolk and add enough milk to make 2/3 cup. Add to flour mixture. Roll out half of the dough and fit into a 11x15 jelly roll pan.

2/3 cup crushed corn flakes
Sprinkle the flakes on top of the bottom crust.
Then add:
5 cups sliced apples (add a little more)
Sprinkle over the apple slices, 1 tsp. cinnamon mixed with 1 1/2
cups sugar.

Place upper crust on top. Seal seams and randomly cut slits
into crust. Beat remaining egg white and brush on upper crust.

Bake at 400 for 45 minutes. ***She checks hers after 30 minutes for golden color and apple tenderness. Continue baking until desired doneness.

Glaze: While warm, glaze with a mixture of 1 cup powdered sugar and a little lemon juice or milk.

When I have made this one I have always added more apples and I have never added the corn flakes. They freeze well!

Jan Emery

Apple Pie Bars

(Served at the ward Carnival July 2003)

2 ½ c flour
1 ½ T cinnamon
1 t salt
½ t nutmeg
1 c butter, chilled or shortening
1 egg
2/3 c milk
1 c confectioners sugar
10 c sliced apples
1 ½ t milk
1 c white sugar
½ t vanilla extract

In a medium bowl, stir together flour and salt. Cut in the butter or shortening until mixture is mealy. With a fork, stir in 2/3 c milk and egg. Dough should form a ball. If sticky, add a little more flour. Divide dough into two equal parts. On a lightly floured surface, roll out one piece of dough into a large rectangle. Place on the bottom of a 11x15 jelly roll pan.
Place sliced apples on dough. Stir together white sugar, cinnamon and nutmeg. Sprinkle over the apple layer. Roll out the other half of the dough and place over apple slices. Seal edges.
Bake at 350* for 45 minutes to one hour. Top crust should be lightly browned. Mix together the confectioners sugar, milk, and vanilla until smooth. Drizzle glaze over bars while still warm.

Jan Emery

Dutch Apple Tart

2¼ sticks margarine
1½ cups sugar
2 egg yolks
2½ cups flour
6 large apples, peeled and sliced
3 Tbsp sugar mixed with 1½ tsp cinnamon

Combine margarine and sugar together until fluffy. Add egg yolks, then flour. Fill bottom and sides of 9 x 13 pan. Pat in, saving about ¼ of the dough for top.

Place apples onto dough. Sprinkle with cinnamon/sugar mixture. With remaining dough, make “patties” and lay over apples. Bake at 350˚ for 1 hour. Cool partially and glaze with powdered sugar and milk glaze.

Kathee Jefferson

Razzle-Apple Streusel Bars

Crust and Streusel:
2 c Quaker Oats (quick or old fashioned, uncooked)
2 ½ c flour
1 ¼ c sugar
2 t baking powder
1 c (2 sticks) margarine or butter, melted

Combine oats, flour, sugar, and baking powder. Mix well. Add margarine, mixing until moistened. Reserve 2 c and set aside. Press remaining oat mixture onto bottom of 9x13” baking pan. Bake at 375 for 15 minutes.

3 c peeled, thinly sliced apples (about 3 medium)
2 T flour
12oz jar (1 c) raspberry or apricot preserves

Combine apples and flour. Stir in preserves. Spread onto crust to within ½” of the edge. Sprinkle with reserved oat mixture, pressing lightly. Bake 30-35 minutes or until light golden brown. Cool completely; cut into bars. Yields 2 dozen bars.

Donna Barry

Cookies and Cream Cheese Cake

2 c oreo cookies, crushed
6 Tbs melted margarine

combine crumbs and margarine; press onto bottom and 1 1/2 inches sides of 9 inch spring form pan or 9x13 pan.

1 envelope unflavored gelatin
1/4 c cold water
3/4 c milk
1/2 c sugar
1 c heavy cream, whipped
1 1/4 c crushed oreo cookies

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 c cream cheese mixture.Pour remaining cream cheese over crust. Top with chopped cookies and reserved cream cheese mixture, chill until firm.
Makes 8 servings- this recipe is easily doubled for larger families or number of guests. You can make the doubled recipe int he same spring form or 9x13 pan. it will be just much thicker. Slice the same amount as original recipe.

Cindy Guild

Dump Cake

1 large can cherry pie filling
1 large can crushed pineapple
1 pkg yellow cake mix
2 sticks melted margarine
1/2 to 3/4 cup coconut
handful of slivered almonds to sprinkle on top

Dump ingredients in a 9x13 pan. Put butter on top last. Bake at 350 for 45-60 min.

Christi Coipel

Bread Pudding

3 eggs
2 drops lemon flavoring
¼ t vanilla
1 c sugar
1 c Half & Half
dash of nutmeg
5 slices of bread, broken (I use cinnamon bread)

Place bread in casserole dish and pour liquid over all. Mix gently and sprinkle a little nutmeg on top. Bake at 350 degrees for about 35 minutes or until brown. Serve warm or cold.

Vicki Lewis

Napoleon Crèmes

½ c butter
¼ c sugar
¼ c cocoa
1 t vanilla
1 egg, slightly beaten
1 c flaked coconut
2 c graham cracker crumbs
4 T milk
½ c butter
6 oz pkg. chocolate chips
1 3oz pkg instant vanilla pudding
2 c powdered sugar
2 T butter, small amount of milk

Combine first 4 ingredients in top of double boiler. Book over simmering water until butter melts. Stir in egg. Continue cooking and stirring until mixture is thick, about 3 minutes. Blend in crumbs and coconut. Press into buttered 11x7” pan.

Cream ½ c butter well, Stir in milk, pudding mix, and sugar. Beat until fluffy. Spread evenly over crust. Chill until firm.

Melt chocolate chips and butter over simmering water in top of double boiler. Cool. Spread over pudding layer. Chill. Cut in small squares.

Donna Barry

Blueberry Delight

1 c graham cracker crumbs
¼ c margarine/butter
2 Tbs sugar (optional)
½ c powdered sugar
8oz cream cheese (whipped)
1 can blueberry pie filling
1 16oz tub cool whip

Melt butter. Add graham cracker crumbs & sugar. Spread in pan. Beat cream cheese, add sugar, blend in cool whip. Spread on graham cracker crust. Top with blueberry pie filling. Chill

Jenn Shurtz

Mango Banana Hawaiian Dessert

2 mangos (very ripe)
4 Bananas(ripe)
Mix and put in bottom of glass pan
Pour 3-4 Tbsp orange juice over mixture

Brown Sugar
Macadamia Nuts
Mix and sprinkle on top

350 for 35 min let set for 25 min

Brenda Morse

Banana Pudding

1 (8 ounce) pkg. cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) pkg. instant vanilla pudding mix
3 cups cold milk
1 tsp vanilla extract
1 (8 ounce) container cool whip, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers

In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Janelle Openshaw

Fried Apples like Cracker Barrel's

1/4 cup bacon drippings OR real butter
6 tart apples – sliced
1 tsp. lemon juice
1/4 cup packed brown sugar
1/8 tsp. salt
1 tsp. ground cinnamon
1 dash ground nutmeg

In a large skillet, melt bacon drippings. Place apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender. Sprinkle with cinnamon and nutmeg. Great over pancakes or waffles!

Janelle Openshaw

Pumpkin Bread In A Jar

2/3 c. butter
2-¾ c. sugar
2 c. plain canned pumpkin
4 eggs
¾ c. water
3 ½ c. flour
½ tsp. Baking powder
2 tsp. Baking soda
1 ¼ tsp. Salt
1 tsp. Cloves
1 tsp. Cinnamon
¾ c. nuts, optional

Cream together butter and sugar. Mix in eggs, water and pumpkin. Add dry ingredients and mix well. Add nuts if desired. Fill greased, wide mouth pint jars ½ full with mixture. Clean top edge of jars well. Bake at 350 degrees for 35 –45 minutes until inserted toothpick comes out clean. Remove from oven. Place scalded canning jar lids onto clean rims and apply bands while bread is still hot. As the bread cools the jars will seal.

**This recipe says to: Keep jars refrigerated and eat within a week. Note: This is not for home storage. The sealed lid is a novelty and will not allow for extended storage.

Jan Emery

Easy French Bread

2 Tbsp. Yeast
2 ½ tsp. Salt
¾ c. warm water
1 ½ Tbsp. Oil
1 ½ c. very warm water
5 to 6 c. flour
1 ½ Tbsp. Sugar

Dissolve yeast in ¾ warm water. Put 1½ cups water into a large bowl. Add sugar, salt and oil. Add yeast mixture; stir well. Add flour, all at once (no need to sift). Stir constantly until moisture is absorbed. Mixture will be dry and stringy. At 10 minute intervals, cut through dough with a wooden spoon. Do this for 5 times. The 6th time, divide dough in half and roll each half out into a triangle. Roll up triangle from wide end; pinch ends under. Place on greased cookie sheet (2 loaves per sheet). Slash top of loaf diagonally 6 times – optional. Cover with a moistened kitchen towel and let rise 1-1/2 to 2 hours. I usually let mine rise 1-½ hours. Bake at 400 degrees for 20 to 30 minutes. 20 minutes is usually long enough. Brush with butter after baking. This bread gets smoother at each 10-minute interval.
This recipe doubles and triples nicely.

Jan Emery

French Bread

2 T yeast
1 T sugar
½ c warm water
3 c flour
2 T sugar
1 T salt
2 c hot water
1/3 c oil

Mix 1st 3 ingredients. Let the ingredients rise until approximately double. Add the rest of the ingredients slowly. Next, stir dough every 10 minutes for an hour. (Cover the dough with a towel and leave spoon in.) After an hour, add 3 mores cups of flour. Roll dough out into two loaves. Then roll up, pinch seams, and turn ends under. Split the top with a knife and let rise for 30 minutes on a cookie sheet. Finally, cook at 350° for 30 minutes.

Julie Nash

Seminary Scones

Make a batch of yeast dough. Use a dinner roll recipe. Do not wait for it to rise. Roll out ½ the dough on a floured surface to about 1/8 to ¼ inch thickness. Check that the dough is not sticking to the surface. Sprinkle more flour under if necessary. Cut into squares approximately 2 to 3 inches square.
Heat oil in a deep, heavy kettle (if you have one) or just a saucepan. Oil should be three or more inches deep. Heat at high until a little piece of dough floats up and browns, and then turn down to medium high. Turn down if it smokes. Drop in 4 to 6 squares. Turn as soon as edges start to look brown. Lift out with slotted spoon. Let drip over pan. Drain on paper towels. Toss with sugar. They should form little pockets. Which can be filled with applesauce or sliced and sugared strawberries. Or just serve with some honey butter. (See recipe below).
Repeat with other half of dough.

Honey Butter
1 lb. Real butter
1 pt. Marshmallow crème
1 pt. Honey

Soften butter; whip together with honey and marshmallow crème. Serve with Seminary Scones or any piping, hot bread.

Jan Emery

Broccoli Bread

1 loaf frozen bread dough
1 c. grated Provolone cheese
½ pkg. Frozen cut broccoli
½ c. grated cheddar cheese
½ - 1 cup chopped mushrooms
½ c. Parmesan cheese
1 c. diced ham
1 jar Italian red sauce, marinara
1 c. grated mozzarella cheese

Thaw bread dough and roll it out to a 1-inch thick rectangle. Spread the
broccoli, mushrooms, ham and cheeses evenly leaving a 1-inch space on
each edge. Roll up “cinnamon roll style” and seal and tuck edges (this
keeps the melting cheese from dripping out). Spread the top of the loaf
with softened butter. Raise and bake as directed on the bread dough pack-
age. Serve warm with heated marinara sauce.

Jan Emery

Sue Robinaugh’s & Louise's Corn Bread

1 box Jiffy Corn Bread mix
1 can corn—drained
1 can creamed corn
¼ c sugar
1 stick butter, melted
2 eggs, beaten
1 c sour cream

Mix above ingredients and bake in a buttered 9” baking pan at 350 for 50 to 60 min or till light brown and firm.

Donna Barry & Jan Aamodt


2 ½ c flour
1 ½ c cornmeal
½ c sugar
4 t baking powder
1 t salt
2 c milk
½ c oil
2 eggs

Mix ingredients and bakin in a 9 x 12 at 400° for 20-25 min.

Ricki Keddington

Soft Pretzels

1 Tbs yeast
1 ½ c warm water
2 eggs, beaten
½ c oil
¼ c sugar
¼ c powdered milk
¾ tsp salt
5-6 c flour
1 egg white, beaten

Dissolve yeast in water. Add eggs and oil., Add sugar milk and salt. Beat. Add flour. Knead for 5 min. Make pretzels, brush with egg whites. Bake at 425* for 12-15 min, or omit egg whites. Bake and brush with melted butter and sprinkle with salt.

Bernice Oliver

Bran Rolls

Combine and cool:
1 cup boiling water
1 cup s hortening
3/4 cup sugar
1 cup All Bran
1 tsp salt

Add to the above ingredients;
2 Tbs yeast dissolved in 1 cup warm water
2 eggs

Add 4 cups flour and mix well
add 2 cups more flour. Mix
Kenad for 7-8 minutes in with bread hook. Let rise until double. I let mine rise int he refrigerator because it is easier to roll out cold.
Roll out. Mkae any type of roll. Let rise again
Bake at 40o for 10-15 minutes. Makes 3-4 dozen rolls. I usually make a parkerhouse roll ( 1/4 inch circle folded in half) and brush the top with butter.
These are such good rolls!

Sue Miller

Mall Pretzels

1 (.25 oz) package active dry yeast
2 Tbs brown sugar
1 1/8 tsp salt
1 1/2 c warm water
3 c all-purpose flour
1 c bread flour
2 c warm
2 Tbs baking soda
2 Tbs butter, melted
2 Tbs coarse kosher salt

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch
square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution.
Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Note: When forming the ropes, roll each one to about half the length you want, and then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
Janelle Openshaw

Melt in Your Mouth Dinner Rolls

Dissolve together:
2 c warm water
2 T yeast
2 T sugar

Add to yeast mixture:
1 c melted butter or margarine 1 c sugar
6 beaten eggs
1 ½ t salt

Gradually add 8 c flour – Dough will be sticky. Let rise in bulk, then divide in half on generously floured board, pat down to 1 ½ inch thickness. Cut in circle shape. Dip in melted butter & fold in ½. Place on greased baking sheet. Bake at 350* for 15-20 minutes until golden brown.

Janelle Openshaw

Nellie’s Butter Rolls

2 yeast packets (or 2 Tablespoons dry yeast)
2 eggs (beaten)
1/3 cup sugar
1 cup scalded (hot) milk (which you cool to warm)
1 teaspoon salt
1/3 cup butter (3/4 stick) plus more butter to spread on dough
4 cups flour

Dissolve yeast in ¼ cup warm water. Mix together hot milk, sugar, salt, and butter.
When these are blended (butter melted, sugar disolved0 and cooled to lukewarm, add the eggs and yeast. Stir. Then stir in flour, one cup at a time, making soft dough. Cover and let rise until double in bulk. Roll out on floured surface to thickness of ½ inch. Spread with soft butter. Roll up from long side of dough. Cut in 1 ½ inch slices. Put in greased muffin pans with the flat sides up. Let rise. Bake for 10 minutes at 400*
Makes 2 doz.

Nellie Wadsworth (via Kim Wadsworth)

Butter Rolls

4 1/2 oz water
1 medium egg
2 1/3 c bread flour
4 Tbs sugar
2 Tbs skim milk
1 tsp salt
4 Tbs butter
1 1/2 tsp yeast

Dough is made in bread maker on the dough cycle and then shaped into rolls. Place in greased 9x13 pan and bake approx 20 minutes at 350* till golden. Yields 1 dozen rolls.
(I also use this recipe for cinnamon rolls)

Jan Aamodt

English Muffins

¾ c mashed potatoes
3 c warm water
1 Tbs salt
3 Tbs yeast
3 Tbs sugar
6 c flour

Sprinkle yeast in water in a medium bowl. Add mashed potatoes, salt & sugar. Mix in flour. Mix till smooth & elastic, Cover and let rise till dough doubles in size. When rolling out, dough will be sticky, so use plenty of flour and cornmeal to add to the flavor. Roll out to ¾ inch thickness. Cut with round cutter & place on heavily greased cookie sheets. Let rise till double in size. Bake 15 min, at 350*. Then turn over and bake on other side for an additional 15 min.

Janelle Openshaw