Jam Thumbprint Cookies

Basic Cookie Dough:

2 1/2 cup softened butter
1 cup sugar
5 cups flour
1/4 tsp. salt
1 tsp. almond extract

Icing:

1 cup powdered sugar
1/4 cup butter
1 tsp. vanilla
1 T. milk

Shape dough into 1 inch balls, place on cookie sheet. Press center of cookie dough down using the bottom of a 1 teaspoon measuring spoon. May need to dip in flour to prevent sticking. Place a spoonful of jam in each indentation. Bake at 350 for 8-10 minutes. Remove from oven. Cool slightly and drizzle with powdered sugar icing.

Recipe from Laura. 

Grandma's Oatmeal Cookies

1 c. margarine (I use butter)
2 1/2 cups sugar
1 cup molasses
4 eggs
4 1/2 to 5 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 cups oats
raisins

Cream butter and sugar. Add eggs and molasses. Sift dry ingredients and add. Mix in oats; add extra flour if needed. You don't want them too stiff or too sticky. Bake at 400 for 8-10 minutes.

Recipe from Grandma Farrell. She made them often when we would go to her house or to the cabin.

Pavlova

4 egg whites

1 cup granulated sugar

3 teaspoons cornstarch

1 teaspoon white vinegar

1 teaspoon vanilla

Whipped cream (homemade with heavy cream and sugar)

Fruit-banana, strawberries, kiwi fruit, etc. (I like raspberries, strawberries & blueberries)

Preheat oven 250-275 degrees.

Line a tray with baking paper after spraying tray with cooking spray to hold paper. Sprinkle cornstarch onto paper.  You can mark a circle if you like.

Place egg whites in large, dry mixing bowl and beat until soft peaks form.  Gradually add sugar, beating constantly after each addition for 5-10 minutes total until sugar has dissolved. Fold in cornstarch and vinegar and vanilla. It should be glossy.

Spread meringue mixture onto prepared tray and shape evenly into a circle. Run a flat bladed knife or spatula around edge and over top of meringue to smooth out and up the sides to stabilize the dessert. Bake for 40 mins or until pale and crisp.  Turn off oven, cool pavlova in oven with door ajar.  Top with whipped cream and fruit decoratively. Serve and enjoy.

This recipe is an Australian dessert from Laura's friend Mari.

Banana Brownie Bars

1 1/2 cups sugar
1 c. sour cream
1/2 cup butter, softened
2 eggs
3-4 ripe bananas
2 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
3/4 tsp. salt

Heat over to 375. Grease and flour 15x10 inch jelly roll pan. In a large bowl beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, and salt, and blend for one minute. Spread evenly into pan. Bake 20-25 minutes or until golden brown.

Frosting:
8 oz. cream cheese (room temp)
1 stick of butter (room temp)
1 tsp. vanilla
1 tsp. cinnamon
3 cups powdered sugar

Recipe from Thiphanie Reisenbichler.

Indian Fry Bread

3 cups flour
1 T. baking powder
1/2 tsp. salt
1/4 cup milk
1 1/2 cups warm water

Combine all ingredients and knead dough. Allow it to rest for 15 minutes. Divide into desired size pieces and roll flat. Fry in hot oil on both sides.

Top with beans, lettuce, cheese, meat, salsa, etc. For dessert, honey and or/ powdered sugar on top. Yum!

Aunt Kathy's No Bake Oatmeal Cookies

2 cups sugar
1/3 cup cocoa
1/2 cup milk
1/2 cup butter

Put everything in a pot. Cook until boiling, remove from heat, and add:

1/2 cup peanut butter
3 1/2 cups oats
1 cup coconut
1/2 tsp vanilla

Stir together. Form into mounds on wax paper and let cool.

My Aunt Kathy made the best no bake chocolate cookies when I was a kid. Every time I make them, I remember sitting at her kitchen table, eating cookies, and feeling loved.

Grandpa's Fudge

3 cups sugar
3 T. cocoa
1/4 tsp. salt
1 cup milk
1 cup peanut butter
1 tsp. vanilla

Cook sugar, cocoa, salt, and milk to soft ball stage. Remove from heat and add peanut butter and vanilla. Pour into pan and let cool.

My Grandpa Farrell made this special treat while we were growing up, and all of my kids love it.

Peanut Butter Cookies

1/2 cup butter or butter flavored Crisco
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1/2 tsp. vanilla

Cream together the above ingredients, then add:

1 1/4 cup flour
3/4 tsp. baking soda
1/4 tsp. salt

Shape into 1 inch balls, roll in sugar and place on greased cookie sheet (or silpat lined). Criss cross with a fork to flatten. Bake at 375 for 10-12 minutes.

Recipe from Mom.

Scotcharoos

1 cup corn syrup
1 cup of sugar
1 cup peanut butter
6-8 cups Special K cereal or Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

Bring sugar and corn syrup to a boil, add peanut butter. Mix this with the cereal. Pour into a 9 by 13 inch well greased pan. Melt the chips together, spread on top. Let it cool before serving.

Coconut Pecan Frosting

2/3 cup sugar
2/3 cup evaporated milk
2 egg yolks
1/3 cup butter
1/2 tsp. vanilla
1 1/3 cup coconut (or more depending on preference)
2/3 cup chopped pecans

Put first five ingredients in a medium pot. Cook over low heat, stirring constantly, until it thickens. When the first bubble appears, it should be done. Remove from heat and add coconut and pecans. Makes approx. 2 1/2 cups frosting. This frosting goes great with german chocolate cake.

Recipe from my mom. This is the dessert my dad would usually request for his birthday and Father's Day.

Peanut Butter Balls

1/2 c. butter, softened

1 1/2 c. peanut butter (fresh ground peanut butter is great in this)

1 1/2 c. crushed graham crackers (crush, then measure; about 9-10 full crackers)

1 3/4 c. powdered sugar

1 tsp vanilla

pinch salt, opt

Mix all ingredients except powdered sugar. Add 1 cup of powdered sugar first, then add a little at a time until the desired consistency is reached (I like mine firm so I add it all). Good dipped in or drizzled with chocolate.

Recipe from Cindy Peterson.

Bethany's Chocolate Chip Oat Cookies

Cream together:

1 cup softened butter
2 eggs
1 1/2 cups brown sugar
1 tsp. vanilla

Add:

2 cups wheat flour
2 tsp. baking soda
2 1/3 cups rolled oats

Mix thoroughly. Stir in:

1 package chocolate chips
2 cups chopped nuts

Drop onto greased baking sheet. Bake at 350 for 10-12 minutes. Cool on baking sheets for 5 minutes before removing.

Oatmeal Carmelitas

Crust:

2 cups flour
2 cups quick rolled oats
1 1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/4 butter, softened

Filling:

1 cup caramel ice cream topping
3 Tablespoons flour
1 cup semi sweet chocolate chips
1/2 cup chopped nuts

Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.

Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.

Chocolate Raspberry Sauce

Makes about six 8-ounce jars:

1/2 cup sifted unsweetened cocoa powder
1 pkg. regular powdered fruit pectin
4 1/2 cups crushed red raspberries
4 tbsp. lemon juice
6 3/4 cups granulated sugar

Combine cocoa and pectin. Stir and set aside. In a large saucepan, place crushed raspberries and lemon juice. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently.

Add sugar all at once and bring to a full boil. Boil hard for one minute stirring constantly. Remove from heat and skim off foam. Fill prepared jars. Process for 20 minutes if you are canning it.

This is really yummy eaten warm over ice cream.

Lemonade Cake

• Pillsbury classic white cake mix
• 1/2 cup water
• 1/3 cup oil
• 3 eggs
• 1/2 cup frozen lemonade concentrate, thawed


Set your oven to 350F. Prepare to keep cake from sticking by lightly coating bottom of pan with cooking spray or use shortening and a flour dusting.
Blend cake mix, water, oil, eggs, and lemonade in a large bowl until moistened. Beat with a mixer on low speed for 2 minutes.

Bake until cake is done, or until inserted toothpick comes out clean. Allow cake to cool 10-15 minutes then run a knife around the edge of pan before removing.

Recipe from Laura.

Poppyseed Bundt Cake

1 yellow cake mix (the kind with pudding)

1 (3.5 oz) box of instant vanilla pudding

1 TB poppyseeds

1/2 cup pinapple or orange juice

1/2 cup oil

1 cup sour cream (I use lite)

4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 for 45 minutes.

When the cake is about 10 minutes from being done start the glaze.

Glaze:

1 cup sugar

1/4 cup water

1/2 cup butter

1-2 TB corn syrup

Bring to a boil--then keep bubbly until ready to pour over cake. It is really like syrup that soaks in. Give it a few minutes to soak in and then turn it out onto a cake plate. Enjoy!

Recipe from Sisters Cafe.

Caramel Popcorn

6-8 qts. popped corn (approx. 1 cup kernels)
2 sticks margarine
2 C brown sugar
1 C light kayro syrup
1 tsp salt
1 tsp vanilla (add at the very end)

Bring all ingredients to a boil except vanilla and boil for 5 min then add vanilla and pour over popped corn. Mix well till all corn is covered and then spread out on greased wax paper to cool. Enjoy!!

Apple Crisp

3-4 large tart apples (or canned apple pie filling)
1/2 cup flour
1/2 cup softened butter
3/4 cup brown sugar
3/4 cup quick oats

If using apples, peel apples and slice thin. Add to lightly greased pan.

Or pour apple pie filling into lightly greased glass dish. Mix sugar and flour. Add butter and mix until it is course crumbs. Stir in oats and pour over apples. Bake at 350 for 35-50 minutes.

Chocolate Peanut Butter Fondue

1 cup semi sweet chocolate chips
1/2 cup sugar
1/2 cup milk
1/2 cup peanut butter

Combine everything in a pot and cook on low heat, stirring until it is smooth. Then, it is ready to serve, or move to a fondue pot to keep it warm. It tastes great served with strawberries, bananas, and marshmallows.

Chex Muddy Buddies

9 cups Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

This is a family favorite and a must-have for movie nights!