Deep Dish Brownies
(from Dara Draeger)

1 1/2 cups melted butter
3 cups sugar
1 t. baking powder
3 t. vanilla
2 cups chocolate chips
6 eggs
1 1/2 cups flour (Bob's Red Mill Gluten Free All Purpose Baking Flour)
1 cup cocoa
1 t. salt

Mix until ingredients are just past moist.
Grease a 9x13 pan generously.
Bake at 350 degrees for 40-45 minutes.

Strawberry Ice Cream Delight

1 cube margarine, melted

1/4 cup brown sugar

1/2 cup chopped walnuts

1 cup flour

2 egg whites

1 cup sugar

10 oz frozen strawberries

2 Tb lemon juice

1 cup whipping cream

Spread melted margarine, brown sugar, chopped walnuts, and flour onto a cookie sheet.

Bake at 350 degrees for 20 minutes, stirring every 5 minutes.

Beat egg whites, sugar, frozen strawberries, and lemon juice until whipped.

Add the whipping cream. 

Beat until it peaks.

In a 9 x 13 pan, layer 2/3 of the cookie crumble.

Add ice cream mix on top of layer.

Sprinkle the rest of the cookie crumble on top.

Freeze overnight.

Basic Spritz Cookie

Basic Spritz Cookie

1/2 cup Crisco

1/2 cup butter

3/4 cup sugar

1 egg

1 tsp vanilla

2 1/4 cup flour, sifted

1/2 tsp salt

1/4 tsp baking powder

Sift dry ingredients together, set aside. Cream Crisco, butter, and sugar well.

Beat in egg and vanilla.

Gradually blend in dry ingredients.

Fill cookie press and form cookies on ungreased cookie sheets.

Bake at 375^oF for 10-12 minutes. 

Do not overcook - edges should be just barely turning light brown at the most. 

(I don't like mine brown)

Yields 60-72 cookies (depending on the size of the cookie press)

Dough can be colored after it is all mixed together - I just add drops into the mixing bowl and mix it in.

Lemon Bars

Lemon Bars

Crust:

1 lemon cake mix

1/3 cup margarine

1 egg

Press into greased 9x13 pan.
Bake at 350^oF for 10 minutes.

Topping:

1 cup sugar

2 eggs

1/4 cup lemon juice

1/4 tsp salt

1/2 tsp baking powder

Blend and layer on top of baked crust.

Bake at 350^oF for 10 minutes.

Applenut Chess Pie

Applenut Chess Pie

Grand Prize Winning Recipe

1 (7 oz) jar marshmallow creme

2 tsp vanilla

2 tsp lemon juice

3 eggs, beaten

2 Tb butter or margarine, melted

1 cup peeled, finely shredded apples

3/4 cup brown sugar, packed

3/4 cup chopped walnuts

2 Tb flour

1 (9 inch) unbaked pastry shell

ginger creme topping

Combine marshmallow creme, vanilla, and lemon juice, mixing with wire whisk until well blended.

Add eggs and butter. Mix well.

Combine apples, brown sugar, nuts, and flour and stir into marshmallow creme mixture.

Pour into pastry shell.

Bake at 425 degrees for 10 minutes.

Reduce heat to 350^oF.

Continue baking for 45 minutes, or until top is firm.

Serve with Ginger Creme topping.

Ginger Creme Topping

1 cup sour cream

1/2 tsp ground ginger

1 (7 oz) jar marshmallow creme

Combine sour cream and ginger. 

Add to marshmallow creme; mixing with wire whisk until well blended.

Makes about 2 cups.

Welcome Home Chocolate Bars

Welcome Home Chocolate Bars
I love these because there is no bowl to clean - just a pan!
(and they are delicious, of course!)

1/2 cup butter or margarine

1 1/2 cups Graham Cracker Crumbs

1 (14 oz) can Eagle Brand sweetened condensed milk

1 cup semi sweet chocolate chips

1 cup peanut butter chips

Preheat oven to 350^oF.

In a 13 x 9 baking pan, melt butter in oven.

Sprinkle graham cracker crumbs evenly over butter.

Pour sweetened condensed milk evenly over crumbs.

Then top with remaining ingredients, press down firmly.

Bake 25 to 30 minutes, or until lightly browned.

Cool and cut into bars.

Holy-Crap-These-Are-Amazing-Cookies

Holy-Crap-These-Are-Amazing-Cookies

(by Jessica Fritsch)

1 cup sugar

1 cup corn syrup

1 jar (18 oz) creamy peanut butter

6 cups corn flakes

Combine sugar and corn syrup in medium saucepan.

Place over medium-high heat and stir well until the mixture comes to a boil.

Remove from heat and stir in the whole jar of peanut butter. 

Mix well.

Add cornflakes to a large bowl. Pour peanut butter mixture over cornflakes and mix well.

Make sure all cornflakes are coated in mixture.

With a cookies scoop, scoop out dough onto waxed paper.

Drizzle with melted chocolate, if desired.

Peanut Butter Bars

Evelyn's Peanut Butter Bars
I make these Gluten Free/Egg Free/Dairy Free by using the substitutes in 
parenthesis and they are still fabulous!

1 cup butter, softened (Earth Balance Soy Free Buttery Spread)

2 tsp vanilla

1 cup brown sugar

1 cup sugar

2 eggs (2T The Neat Egg mixed with 4T water)

1 cup peanut butter

2 cups flour (Bob's Red Mill Gluten Free All Purpose Baking Flour)

2 cups oatmeal (Bob's Red Mill Gluten Free Old Fashioned Rolled Oats)

1 tsp baking soda

1/2 tsp salt

Mix together the softened butter, vanilla, both sugars, eggs, and peanut butter.

In a separate bowl, mix dry ingredients then add to other ingredients.

Spread onto ungreased sheet cake pan.

Bake at 350^oF for 15 minutes.

Let them cool really well then spread peanut butter on top.

Then spread chocolate frosting on top of the peanut butter layer.

Perfect Pie Crust

Perfect Pie Crust

(from The Essential Mormon Cookbook)

Ingredients:

1 1/4 cups Crisco shortening

3 cups flour

1 Tb vinegar or lemon juice

5 Tb ice cold water

1 egg, beaten

In a medium bowl, cut shortening into flour, making 1/4 inch bits.
Make a well in the center. Pour in the vinegar or lemon juice, ice cold water, and beaten egg. Mix from the bottom to the top with a fork until the dough barely sticks together. 

Divide into two balls. Place one ball between two pieces of waxed paper. Place pie plate on top of dough so that the pie plate is upside down. Flip the pie plate and dough over. Remove last piece of waxed paper. 

Fill and bake according to individual recipe or bake at 350^oF for 10 minutes (until golden) for a single-crust, baked pie shell. Makes two 9-inch pie crusts.

Banana Pudding

Southern Banana Pudding

(from NYC's famed Magnolia Bakery)

Ingredients:

1 (14 oz) can sweetened condensed milk

1 1/2 cups ice cold water

1 (3.4 oz) package instant vanilla pudding mix (preferably Jell-O brand)

3 cups heavy cream

1 (12 oz) box Nabisco Nilla Wafers (no substitutions)

4 cups sliced ripe bananas

In a small bowl, on the medium speed, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding milk and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixture, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5 quart capacity. Arrange 1/3 of the wafers to cover the bottom of the bowl, overlapping if necessary, then 1/3 of the bananas and 1/3 of the pudding. 

Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

Pumpkin Spice Cake

Cake Ingredients:

2 boxes Betty Crocker Spice Cake mix

2 (15 oz) pumpkin filling

1 tsp pumpkin pie spice

Sugar glaze ingredients:

1 cube butter, melted

3 cups powdered sugar

milk

vanilla

Mix all cake ingredients together.

Grease a 9 x 13 pan.

Bake at 350^oF for 35-40 minutes.

Cool for 10 minutes and poke holes in the cake with the end of a wooden spoon.

Bake for another 5 minutes and  frost with sugar glaze.

No Bake Cookies

No Bake Cookies

Ingredients:

3 Tb unsweetened cocoa powder

2 cups white sugar

1/2 cup milk

1/2 cup butter

3 cups quick cooking oats

1/2 cup peanut butter

1 Tb vanilla extract

Heat cocoa, sugar, milk and butter over medium heat. 

Boil these verrrry slowly (they will turn out better) When they reach the boiling point, boil them for no longer than 90-120 seconds.

Stir together oats, peanut butter, and vanilla with a big wooden spoon or Kitchen Aid. 

Pour the hot mix over the oatmeal mix and drop on wax paper.

Homemade Oreos

Homemade Oreos

Sift together:

1 1/4 cup flour

3/4 cup unsweetened cocoa

1 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp salt

Cream and add to dry:

10 Tb butter

1 1/2 cup sugar

1 egg

Scoop ball and flatten with glass covered in sugar.

Bake cookies at 325^oF for 9 minutes.

Frosting:

1/4 cup shortening

1/4 cup butter

1 3/4 cup powdered sugar

2 tsp vanilla

Blend until creamy. Put in pastry bag, with no tip.

Gingerbread Cookies from Nauvoo

Scovil's Gingerbread Cookies

(From Scovil Bakery in Nauvoo, Illinois)

Lucius Scovil joined the church in 1837 in Kirtland, Ohio. He and his family were faithful members of the church who followed the migration of the early Saints. He served his first mission a month after he was baptized. He made 5 trips from Kirtland to Missouri helping other families make the difficult journey. His family finally settled in Nauvoo, Illinois where they faced sickness and trials. He oversaw the construction of the Masonic Hall, served in the Nauvoo Legion, and built and ran the Scovil Bakery.
Lucius lost 2 children and his wife along the Mormon trial. He shortly received a mission call to England and had to make the difficult choice to leave his children, parentless and along on the prairie, to serve. To earn money for his family while he served, Lucius sketched the Nauvoo Temple and turned it into a plate which was popular among the Saints. The decision to leave his children was difficult, especially at such a uncertain time for the Saints. Of this decision, Lucius wrote:

"This seemed like a painful duty for me to perform, to leave my family to go into the wilderness and I to turn and go the other way. It cost me all that I had on this earth ... (but) I thought it was best to round up my shoulders like a bold soldier of the crop .. and assist in rolling forth the kingdom of God."  

Ingredients:

1 cup sugar

1 cup molasses

3/4 cup oil or lard

1/2 cup hot water

2 eggs

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 heaping tsp ginger

6-7 cups flour (use 1/3 whole wheat)

Combine sugar, molasses, oil or lard, and hot water. 

Rinse molasses out of cup with hot water.

Add the eggs and mix.

Mix together the baking soda, salt, cinnamon, ginger, and flour. Then combine to molasses mixture.

Refrigerate dough. Roll out and cut with cookie cutter.

Bake at 350^oF for 10 minutes. 

Jean Campbell's Sugar Cookies

Ingredients:

1 cup butter

1 1/2 cup sugar

3 eggs

1 tsp vanilla

3 1/2 cup flour

2 tsp cream of tartar

1 tsp soda

1/2 tsp salt

Cream butter and sugar together. 

Mix in eggs and vanilla. 

Sift together dry ingredients; add gradually to creamed mixture. 

Chill dough 3-4 hours. Once chilled, roll out onto well-floured surface, also using more flour on top of dough, so it's not too sticky. 

Cut into shapes and place on greased cookie sheet.

Bake at 375^oF for 8-10  minutes.

Blonde Brownies

Ingredients:

2/3 cup melted butter

2 cup brown sugar

2 cup flour

2 eggs

1 tsp vanilla

1/4 tsp baking soda

1 tsp baking powder

1 tsp salt

Mix all ingredients together. Bake at 350^oF for 20-25 min.

Wendy's Chocolate Trifle

Ingredients:

1 package brownie mix

1 package instant chocolate pudding mix

1/2 cup water

1 (14 oz) can sweetened condensed milk

1 (8 oz) container frozen whipped topping, thawed

1 (12 oz) container frozen whipped topping, thawed

1 (1.5 oz) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 oz whipped topping until no streaks remain.

In a glass serving dish, place half of the brownies, half of the pudding mixture, and half of the 12 oz container of whipped topping. 

Repeat layers. 

Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Texas Sheet Cake

Ingredients:

1/2 cup butter

1/2 cup shortening

4 Tablespoons cocoa

1 cup water

1/2 teaspoon salt

1/2 cup milk

1/2 teaspoon lemon juice

2 eggs

1 teaspoon vanilla

2 cup flour

2 cup sugar

1 teaspoon baking soda

Frosting:

1/2 cup butter

4 Tablespoons cocoa

6 Tablespoons milk

3 3/4 cups powdered sugar

Grease a jelly roll pan and turn on oven to 375^oF.

In a medium bowl, mix 2 cups flour, 2 cups sugar, 1 teaspoon baking soda.  Set aside.

In a measuring cup, measure 1/2 cup milk.  Add 1/2 teaspoon lemon juice and stir softly.

Set aside.

In a saucepan combine 1/2 cup butter, 1/2 cup shortening, 4 Tablespoons cocoa, 1 cup water and 1/2 teaspoon salt.  Mix on medium heat, bring to a boil, take off heat and pour into flour mixture.

Stir.

Stir in milk.  Once mixed, add 2 eggs and 1 teaspoon vanilla.  Mix until smooth.

Pour into greased pan and bake 12-15 minutes.

While baking, put 1/2 cup butter, 4 Tablespoons cocoa, 6 Tablespoons milk in saucepan.

Remove cake from oven when done and set aside.  Put saucepan on medium heat, stir until boiling.

Pour saucepan mixture into blender with 3 3/4 cups powdered sugar.  Mix until smooth.

Pour over warm, not hot cake.  As frosting starts to run to edges, pull back with spatula until

frosting starts to set and will run slowly to edge and not puddle.

Let set for at least 30 minutes.  Serve.

Bishop Bars

These are asked for on a regular basis and sooooo easy to make!

Adapted from The Essential Mormon Cookbook

1 1/2 cups flour

1 1/2 cups old-fashion oats

1/4 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups packed brown sugar

1 cup plus 2 tablespoons butter, melted

1/2 jar caramel topping sauce

12 oz. chocolate chips

In a large bowl combine everything but caramel sauce and 

chocolate chips to form a crumbly mixture.

Sprinkle half the mixture in a greased 9X13 pan and press down lightly

to form a crust.  Bake at 350^oF for 15 minutes.  

As soon as you remove it from the oven, sprinkle the chocolate chips

on top of the crust.  Next, drizzle the caramel sauce over the chips.

Crumble the remaining oat mixture on top of chips and sauce.

Bake at 350^oF for 15 minutes.

*if you double the recipe it fits perfectly in a jelly roll/cookie sheet pan.

Nothing Plain About this White Cake

My kids think this is as good as SusieCakes - I kind of agree.

It's moist and classic and the frosting is the BEST homemade I've found.

Betty Crocker's Silver White Cake

2  1/4 cups flour

1  2/3 cups sugar

3  1/2 t. baking powder

 1 t. salt

1  1/4 cups milk

2/3 cups shortening

1 t. vanilla

5 egg whites

Heat oven to 350^oF. Grease and flour 2 round cake pans.

Beat all ingredients except egg white in large bowl on low speed 

for 30 seconds, then on high for 2 minutes.

Add egg whites and beat another 2 minutes on high.

Pour into pans.  Bake 30-35 minutes but use a toothpick to test doneness.

If using a 9X13 pan, bake 40-45 minutes.

Butter Cream Frosting

1/2 cup butter softened but not melted at all

1/2 cup shortening

1/8 t. salt

1  1/2 t. vanilla

5 cups powdered sugar

1/4 cup milk

Cream butter and shortening until fluffy.

Add salt, vanilla, sugar and milk and beat until well mixed.