Peanut Butter Cookies

1 cup natural peanut butter

1 cup white sugar

1 Tbsp vanilla

1/2 tsp salt

Mix all ingredients.  Bake at 350 degrees for 8 minutes.

Served at 2015 Relief Society Christmas party

Sugar Cookies

3/4 cup butter

1 cup sugar

2 eggs

1/2 tsp lemon

1 tsp almond or vanilla extract

2 1/2 cups flour

1 tsp baking powder

1 tsp salt

Beat butter, sugar and eggs first.  Then add the rest of the ingredients.  

Chill for 1 hour or longer in refrigerator.

Roll out and cut into desired shapes.

Bake at 400 degrees for 6-8 minutes.

Christie Valverde

Served at 2015 Relief Society Christmas party.

Dark Chocolate Orange Slice Cookies

1/2 cup butter or margarine, softened
3/4 cup white sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup orange slice candy, chopped
3/4 cup dark chocolate chips, chopped

Preheat oven to 375 degrees F (190 degrees C).
Cream butter and sugar together.  Beat in one egg, then vanilla.  Add dry ingredients and mix until completely blended.  You may need to finish mixing with your hands.  Mix in orange slice candy and dark chocolate chips.  Shape into large sized balls.  Place 2 inches apart on sprayed baking sheets.  Bake for 12 to 14 minutes until edges are lightly browned.  Cool 5 minutes on baking sheet.  Remove cookies to racks to finish cooling.  Makes approximately 2 1/2 dozen cookies.

Served at 2015 Relief Society Christmas party

Monster Cookie Dough Dip

Monster Cookie Dough Dip

Ingredients

• 1 (8 ounce) package cream cheese, softened
• ½ cup butter, slightly softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 3 Tablespoons brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla
• 2 ½ cups rolled oats, old fashioned or quick (see Note)
• 2/3 cup plain M&Ms (give or take)
• 1 cup semi-sweet chocolate chips

Instructions

1. With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.
2. Add in the powdered sugar, brown sugar, flour, and vanilla.
3. Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge.
4. Add the M&Ms and chocolate chips.
5. Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip. Try not to eat it all like I did!
6. Note: You can use more or less oats to adjust the thickness of your dip. Start with about 1 1/2 cups oats and keep adding until you reach your desired thickness. If you use quick oats you might use less since it's finer and will make the dough thicker.

Thank you to Erica for this super yummy recipe!

Almond Crescents

set oven 325

 

1 cup butter (no substitute)

1/3 cup sugar

2 tsp. water

2 tsp. almond flavoring (I like PURE, not imitation)

2 cups f lour

1 cup ground almonds

 

Beat butter and sugar till light. Add other ingredients. Chill for awhile until you can form a small crescent shape.

Bake crescents for about 20 minutes. While they are still hot roll them in powdered sugar if desired. Then dip one end in melted chocolate chips with a little butter added. 

from Cindy Guild

Eggnog Truffles

1 lb. white baking chocolate 4 oz. cream cheese, softened 1/4 c. powdered sugar 1/4 tsp. ground nutmeg 1/4 tsp. imitation rum extract ground nutmeg for sprinkling   MELT 8 oz. chocolate . Beat cream cheese, powdered sugar, nutmeg, and rum extract in a large bcowl until well blended and smooth. Add melted chocolate and beat until well mixed. oRefrigerate at least 4 hours. SHAPE into 24 (3/4 inch) balls. Place on wax paper lined tray. Refrigerate until ready to dip. COAT only 12 truffles at a time. Melt 4 oz chocolate in a microwave bowl. Using a fork, dip 1 truffle at a time Tap back of fork against edge of bowl to allow excess chocolate to drip off. Sprinkle with nutmeg.   REFRIGERATE 1 hour or until chocolate is set.

from Cindy Guild

Raw Apple Cake

2 cups sugar
1/2 cup shortening
2 eggs
2 cups flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup milk
3 apples, peeled, pared, and cut fine
1/2 teaspoon vanilla

Cream together sugar, shortening and eggs.  Sift together flour, nutmeg, cinnamon, salt and soda.  Add flour mixture to creamed mixture alternating with milk.  Add apples.  Bake at 350 degrees for 45 minutes in greased 9x13 pan.

This recipe is from "Deseret Recipes" published by The Church of Jesus Christ of Latter-day Saints.  It's great for using up wrinkly apples.

Crisp Coconut and Chocolate Pie

Martha Stewart's crisp coconut and chocolate pie

CLIP THIS

By 

Martha Stewart

2 comments

Page 1 of 1

• Next

Despite its chic appearance, this dessert is really an uncomplicated icebox pie at heart. And it's gluten-free, to boot. The pie requires only four ingredients - butter, chocolate, cream, and shredded coconut. The press-in crust comes together in seconds in a food processor. After it's baked, the shell is filled with velvety ganache, which sets to a lovely, smooth sheen.

Ingredients
For the crust

• 4 tablespoons unsalted butter, softened
• 11 ounces (about 6 cups) sweetened shredded coconut

For the filling

• 1 cup heavy cream
• 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Directions
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3 Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

Makes one 9-inch pie.

http://www.styleathome.com/food-and-entertaining/recipes/recipe-martha-stewart-s-crisp-coconut-and-chocolate-pie/a/34855?utm_source=newsletter&utm_medium=email&utm_campaign=sah_bb_110929

Alicia Peckham brought this pie to the 2012 chili cook off.  Yum.

Apple Strudel

6 sheets phyllo pastry
1/3 cup unsalted butter
1 cup bread crumbs
1/2 cup walnuts
1/2 cup sugar
1 tsp cinnamon
juice and rind of 1/2 lemon
1 1/2 lbs apples, peeled and cored
1/2 cup raisins

Preheat oven to 375 degrees.
Melt butter in a baking tin then add bread crumbs and nuts.  Allow to crisp and brown in oven 10-15 minutes.  Remove and cool 20 minutes.
Grease large baking sheet with a little of melted butter.  In large bowl mix sugar, cinnamon, lemon juice and rind.  Mix in apples, raisins and nuts.
Lay 1 1/2 sheets of pastry on a tea towel and brush with butter.  Scatter crumb mixture.  Arrange apple mixture over 1/2 the pastry.  Leave a 1 inch border on bottom and sides.  Repeat layers.  Fold in sides and transfer to baking sheet.  Make several cuts in top of strudel.  Lay piece of silicone baking sheet on top.  Bake 35-40 minutes.

Sprinkle with powdered sugar when cool.

Served at Jan 2012 Relief Society activity.

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.

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.

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.

Peanut Butter Pie

Crust:
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.

Filling:
• 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

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

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! http://www.ochef.com/165.htm

“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.

Icing:
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

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

Filling:
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