Cherry Macaroon Cookies

1 1/3 cup shortening

1 ½ cup sugar

2 eggs

Cream sugar, shortening, eggs

1 ½ tsp almond extract

1 tsp salt

Add salt and extract

Add dry ingredients mix well

3 ½ cup flour

2 tsp baking powder

2 tsp soda

Add

1 ½ cup Coconut - chopped up finely 

1 cup maraschino cherry - cut and drain

Drop and Bake 375 for 8 minutes until top is light brown

*Zina Riches

Favorite Peanut Butter Cookie

Ingredients:

1/2 cup of butter

1/2 cup peanut butter

1/2 cup of sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups sifted flour

3/4 teaspoon baking soda

1/4 teaspoon of salt

Instructions

Preheat the oven to 375? Mix the first six ingredients.

Add the rest of the ingredients. Mix well.

Roll into balls and press with a fork dipped in sugar or flour.

Bake for 10 minutes in the preheated oven until lightly browned.

Allow the cookies to cool on a baking sheet for 5 minutes before placing them on a rack to cool completely.

Fudgy Chocolate Chocolate Chip Cookies

Ingredients:

3 cups flour

One cup +2 tablespoons Dutch cocoa

1 1/2 teaspoon baking soda

1 1/2 teaspoon salt

12 ounces (2 cups) semi sweet chocolate chips

One cup +2 tablespoons butter

1 1/2 cup granulated sugar

1 1/2 cup light brown sugar

Six large eggs room temperature

3 teaspoons vanilla extract

1 1/2 cup semi sweet chocolate chips

Directions:

Dry mix:

3 cup all-purpose flour

1 cup + 2 tablespoons Dutch process unsweetened cocoa
1/2 tsp baking soda

1 1/2 tsp salt

Set aside 

Sugar mixture:

1 1/2 Cups granulated sugar 

1 1/2 Cups light brown sugar 

6 large eggs (room temperature)

3 tsp vanilla extract 

1 1/2 Cups semisweet chocolate chips 

Set aside 

Melt: 

12 oz (2cups) chopped semisweet chocolate chips

1 cup + 2 TBSP butter 

Melt in microwave safe bowl for 30 seconds, mix. Continue in 15 second increments until smooth and melted. (about 90 seconds)

Fold into sugar mixture then fold in dry mix until no flour streaks remain. (The mixture will be thick and fudgy ) Let dough stand at room temperature for five minutes before adding additional chocolate chips.

Cook for 10 minutes at 350° bake. Add toppings.

Topping: 3 chocolate chips and salt flakes on top 

White Bread / Wheat Bread / Pull Apart

1/3 c oil
1/3 c honey
1 1/2 Tbsp. salt
2 Tbsp. yeast
5 c warm water

10-12 c flour

Mix together all but flour, let yeast rise. Slowly add flour & mix in a bread mixer. Lightly oil your counter and shape dough into loaves. Place in lightly greased pans. Spread melted butter on tops. Let rise for 30 min. Bake at 350* for approximately 30 minutes. When baked remove from pans and put on cooling rack.

*For larger batches just add more water and flour.
*For Wheat bread add 2 Tbsp dough Enhancer then add wheat flour.

* Make pull apart cinnamon rolls: ball up little pieces of dough in bread pan, butter top and sprinkle on cinnamon brown sugar mixture and repeat. 

*1 cup brown sugar + 2 Tbs cinnamon (store in shaker)

)

* Cinnamon roll icing

Ingredients:

4 ounces cream cheese (softened)

1 teaspoon vanilla extract

3 cups powdered sugar (Confectioners sugar)

10 tablespoons butter softened

4 Tablespoons milk

1/2 teaspoon salt

1. Beat together the cream cheese in an electric mixer in a large bowl until creamy. Mix the vanilla and milk. Then gradually mix in the confectioners sugar and salt until smooth and fluffy.
2. Put the yummy icing on the baked cinnamon pull apart.

*same process for making garlic/parmesan pull apart.

 

Recipe From: Jennifer W

Chocolate Chip Cookies

Ingredients

• 1 cup butter room temp, salted or unsalted (2 sticks)
• 1¼ cups light brown sugar packed, *high altitude reduce to 1 cup
• ½ cup granulated sugar I used organic cane sugar, stays the same for high altitude
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 3 cups unbleached all-purpose flour add 2 tablespoons for high altitude
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• 1 ¼ teaspoons kosher salt add ¼ teaspoon if using unsalted butter
• 2-3 cups milk chocolate chips I used 1 ½ 11.5 oz
  pkg Ghirardelli

Instructions

1. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through. (You may use a hand mixer, but l believe a stand mixer does a better job creaming the butter and sugars here)
2. Add eggs one at a time, mixing on medium speed,
3. 1 minute per egg -- then mix in the vanilla. Scrape the sides of the bowl to mix the ingredients completely.
4. In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.
5. With mixer on low speed, add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies.
6. Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.
7. Scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up. Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.

8. 
   

   1. This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, too soft or water of butter, then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.
   2. Bake for 10-12 minutes, and not a minute longer!
      The cookies should be just barely golden at their edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
   3. Store cookies in airtight container on counter. May be frozen up to 3 months. To freeze dough balls, place dough balls on tray and flash freeze for one hour until firm, then transfer to an airtight container and freeze up to 3 months. Bring dough balls to room temperature before baking.

   Notes

   High Altitude Crumbl Cookie Recipe Adjustments

   • Reduce brown sugar to 1 cup, packed
   • Keep granulated sugar at ½ cup
   • Add 2 tablespoons all-purpose flour to the 3 cups.
   • Everything else stays the same.

   It is really important that your oven be at the correct temperature. If you are unsure, as many ovens run a little hot or cold, use an oven thermometer to determine if your oven runs hot or cold and adjust accordingly.

   Save

1. Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven.
   Line a cookie sheet (half-sheet pan) with parchment paper for the best results, I usually use 3 cookie sheets.
2. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl

Fresh Summer Desert

1 can frozen lemonade 12oz. 1 container cool whip (1 pound) 1 container cream cheese (1 pound) Mix all three ingredients with a wire whisk. You might want to set out the cream cheese to soften. I used my hand mixer. Pour into 2 large graham cracker crust. Let stay in fridge for at least 1-2 hours. For taste and appeal you can add yellow food coloring and lemon zest. You can do this with Orange or other flavors.

Berry Trifle

 

Ingredients

1 angel food cake, cut into cubes you can make your own or use store bought

1 3.4 ounce box instant vanilla pudding mix

2 cups cold milk

8 ounces cream cheese, room temperature

1 cup powdered sugar

8 ounces Cool Whip, thawed

2 pints blueberries

2 pints strawberries, sliced

Instructions

1- In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.

2- In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Gradually add the powdered sugar. Beat until combined and smooth.

3- Add the prepared pudding to the cream cheese mixture and gently fold and stir until completely combined. Add Cool Whip to the bowl and fold it into the mixture until no white streaks appear.

4- To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries and so & on, until you get the top. You can mix strawberries and blueberries in the same layer if desired.

5- Add a final layer of the pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern. Serve immediately or cover and refrigerate until ready to serve.

This tastes the best within 24 hours of making it, but leftovers can be stored in the refrigerator for up to 2 days.

S’more Bars

 

Ingredients

• 1/2 cup butter room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract

• 1cup White Kamut flour +1 Tablespoon

• 3/4 cup graham cracker crumbs (6 full crackers)
• 1 tsp baking powder
  
  
  
  
• 1/4 tsp salt
• 2 king-sized Hersheys milk chocolate bars or chocolate chips (Jacquelyn used semi sweet)
• 1 7 oz jar Jet-Puffed Marshmallow creme

Directions

1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at low speed until combined.
3. Divide the dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough, 2 king-sized Hershey bars should fit perfectly side by side, but break it if needed to fit in a single layer. Spread marshmallow cream over chocolate. Place remaining dough in a single layer on top of the fluff/cream (most easily achieved by flattening the dough into small shingles and laying them together)
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. (Although these are divine hot as well)

Chocolate Crunch Brownies

1 cup butter or margarine, softened 

2 cups sugar

4 eggs
6 tablespoons cocoa
1 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
One jar (7 ounces) marshmallow creme
One cup creamy peanut butter
2 cups semi sweet chocolate chips
3 cups crispy rice cereal

In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into greased 13 x 9” baking pan. Bake at 3:50° for 25 minutes or until brownies are done. Cool. Spread marshmallow creme over cold brownie. In a small pan, melt peanut butter and chocolate chips over low heat; stirring constantly. Remove from heat; stir in cereal. Spread over marshmallow layer. Chill before cutting. Store in refrigerator.

Emma Taylor Warner

Liberty’s Cinnamon Rolls

How to make Cinnamon rolls! Liberty

Make mom’s bread dough
Sprinkle brown sugar on a rolled out rectangle of dough then sprinkle cinnamon or cinnamon sugar on top of brown sugar. Roll the rectangle up and cut it bake at 3:50 for 20 or more minutes.

Cinnamon roll icing
Ingredients:
2 ounces cream cheese (softened)
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar (Confectioners sugar)
7 tablespoons butter softened
2 tablespoons milk
1/4 teaspoon salt

1. Beat together the cream cheese in an electric mixer in a large bowl until creamy. Mix the vanilla and milk. Then gradually mix in the confectioners sugar and salt until smooth and fluffy.

2. Put the yummy icing on the bake cinnamon rolls

Mmm Mmm Mmm

Recipe by: Liberty

Lemon Sheet Cake

Lemon Sheet Cake

Print

Serves: 12-16

Ingredient 

• 1 box lemon cake mix (plus ingredients on box)
• 1 cup buttermilk
• 1 - 3 oz. package white chocolate pudding

Frosting:

• ¼ cup butter, softened
• 4 oz. cream cheese (softened)
• 2 cups powdered sugar
• 2 TB lemon jello mix
• 1 teaspoon vanilla
• 1 TB lemon juice (you can use more if you want more lemon taste)
• a few teaspoons lemon zest
• 1-2 TB milk

Instructions

1. Preheat oven to 350.
2. Add lemon cake mix and pudding mix to a medium bowl.
3. Add buttermilk plus the ingredients on the back of the cake mix box. Beat until well combined.
4. Pour into a greased 9x13 pan. Bake for 23-35 minutes. Let cool.
5. While cake is cooling make frosting by creaming together butter and cream cheese. Add powdered sugar, vanilla, jello mix, lemon juice, lemon zest and milk. Beat until smooth.
6. Frost cake and ENJOY!

Cheesecake (No bake #1)

Crust
3 bags of gram cracker crumbs
3 TB sugar
2 cubes of butter
Mix together, press into pan and put into a cool place to harden

1 large tub of whipping cream
3 sticks of cream cheese
3 TB of sugar
Mix together and spread onto crust
Top with your favorite fruit topping.

Snicker Doodle Cookies

2 Cups shortening
3 Cups sugar
4 Eggs
5 1/2 Cup flour
4 tsp. cream of tartar
2 tsp. soda
1/2 tsp. salt

Roll into balls and then into cinnamon / sugar mixture. bake at 350* for 10-12 minutes, or until lightly browned.

Cheese Cake (Cooked)

Crust:
9 Tbsp Melted butter
9 Tbsp. sugar
18 graham crackers crushed
10 in. spring form pan

Combine all the ingredients and Press firm on bottom of pan, I usually line the pan with foil before pressing the crust, helps remove from the pan easier.

Bake at 325 for 8-10 min

Filling:
5 packages of cream cheese (ROOM TEMP)
1/4 C. Flour
1 1/4 sugar
1 1/2 Tbsp Vanilla
5 large or extra large eggs (ROOM TEMP)
1 1/4 heavy whipping cream

Whip the cream cheese first by itself til smooth. Add flour sugar and vanilla and mix well. Slowly add the eggs and whipping cream while mixing. Be sure to scape the bottom and mix until all is blended, do not overblend or blend on high, this will produce air bubbles making cracks during the baking. Another thing to prevent the cheesecake from large cracks, place a pan of water on the rack under you're cheesecake's rack. Bake at 325 for 65 min. Turn off oven and keep in there for 30 min....very important not to open the oven throughout this process because it will crack. Remove from oven and let it sit out on wire rack to cool for at least 1hour until it has completely cooled. Cover then refrigerate 24 hours. Release from spring form pan right before serving.

It's okay if it cracks, usually every 1 out of 3 I've made tends to crack. It will still taste great and there are plenty of toppings out there to cover it.

Evan & Robyn Sleight

Pumpkin Crunch Recipe

15 oz. can pumpkin

3 large eggs

12 oz. evaporated milk

1 1/2 cup sugar

1/2 t. salt

4 t. pumpkin spice

2 t. cinnamon

1/4 t. ginger

1/4 t. cloves

1/2 t. nutmeg

1 box yellow cake mix

1 cup chopped pecans (optional)

1 cup melted butter

Preheat oven to 350. Grease 9 x 13 pan. Combine pumpkin, milk, eggs, sugar, salt and spices in a bowl. Mix. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake 50 - 55 min. or until golden and firm. Cool completely. Serve with whip cream. Refrigerate leftovers. Enjoy!

Sticky Chex

¾ c margarine
1 c sugar
1 c light corn syrup

Cook over medium heat. Boil 2 minutes and pour over:

1 12 oz. box Corn Chex
1 12 oz. box Golden Grahams
coconut –optional, add as much as desired
sliced almonds –optional, add as much as desired
-I like to add M&M’s - just wait until it cools a bit before adding.

Homemade Snow Cone Syrup

1 packet Kool-Aid
2 cups sugar
1 cup water

Mix all together in a saucepan and bring to a boil. Immediately remove from the heat. Cool. Used a kitchen funnel to put the syrup after cooling into an empty water bottle.

Peanut Butter Blossoms

Ingredients:

* 48 HERSHEY'S KISSES Brand Milk Chocolates
* 1/2 cup shortening
* 3/4 cup REESE'S Creamy Peanut Butter
* 1/3 cup granulated sugar
* 1/3 cup packed light brown sugar
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* Granulated sugar


Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies. I have to double my batch.

Skor Cake

1 yellow cake mix
1 Sm instant chocolate pudding mix
2 eggs
2 cups water

Mix above ingredients. Bake in large cookie sheet for 20 minutes at 350*

Topping:
8 or 12 oz Cool Whip
1 cube soft margarine, not melted
1 1/2 c powdered sugar

Mix above ingredients together and add to top of cake. Sprinkle pieces of Skor or Heath bars. May desire to refrigerate.

Frozen Lemon Dessert

1 small pkg. lemon jello
3/4 cup hot water
1 cap full lemon extract
1 can of cold canned milk (refrigerate the night before)
20 graham crackers (2 pkg)

Combine first four ingredients, and cook to the syrupy stage.
Whip milk in large bowl. Pour hot syrup over whipped cream while still beating. Line pan with crackers then pour the mixture in. Let sit in refrigerator for at least 4 hours. Top with graham cracker crumbs.