Banana Bread

Banana Bread 
2 small loaves, or 18 muffins

1 C sugar
1⁄2 C shortening
2 eggs
3 ripe bananas
2C flour
1 tsp baking soda
1⁄2 tsp salt
1 tsp vanilla 

Cream sugar, shortening and eggs. Add bananas. Mix in dry ingredients. Add vanilla. Bake at 350 degrees for 30 minutes for small loaves, 20 minutes for muffins.

Bernice

Pumpkin Bread

5 1/4 cups flour
1 Tbsp baking soda
1 Tbsp cinnamon
1 1/2 tsp salt
1 1/2 tsp nutmeg
3/4 tsp ground cloves

Preheat oven to 350 degrees.  In a large mixing bowl, stir together dry ingredients.  Set aside.

1 1/2 cups butter, softened
3 cups brown sugar, packed
6 eggs
3 cups pureed pumpkin
2 cups semi sweet chocolate mini morsels
1 1/2 cups walnuts or pecans, chopped

In another large bow, cream butter and sugar.  Add eggs and beat well.  Add dry ingredients alternating with pumpkin, beating between each addition.  Stir in chocolate chips and nuts  Divide batter evenly among 6 greased and floured pans.  Bake until an inserted tester comes out clean, about 45 minutes.  Cool.  Wrap with plastic wrap and foil.  Place in freezer bag.  Seal bag, pressing out excess air.  Freeze.

Shared at October 2013 Relief Society Activity.

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.

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.

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

Directions:
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.)

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

Enjoy!
Christi Coipel

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