Nilla Wafer Crust

 Ingredients:

60 Nilla wafers

1/4 C. granulated sugar

1/3 C. butter, melted

Directions:

1. Preheat oven to 350F. 
2. Lightly spray a pie plate with cooking spray and set aside.
3. Place Nilla wafers in a food processor and pulse until only crumbs remain. 
4. Transfer crumbs to a medium size bowl and stir in sugar and melted butter.
5. Pres the crumbs firmly into the pie plate and up the sides.
6. Bake for 10 minutes or until edges are just starting to turn golden brown. 
7. Let cool completely on a wire rack before filling.

Peppermint Bark

 

Ingredients:

12 oz. white chocolate, coarsely chopped and divided (6 oz. per layer)

6 oz. semi-sweet or bittersweet chocolate, coarsely chopped

1 1/2 t. vegetable oil or coconut oil, divided (1/2 t. per layer)

1/2 t. peppermint extract, divided (1/4 t. per layer)

2–3 regular-size candy canes, crushed

Directions:

1. Line the bottom and sides of a 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. 
2. Bottom layer:  Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. 
3. Add 1/2 teaspoon of oil. 
4. Melt in 20-second increments, stirring vigorously with a silicone spatula or spoon after each increment, until completely melted and smooth. *White chocolate and chocolate overheat easily, so it’s important to do this in increments. 
5. Once melted, stir in 1/4 teaspoon peppermint extract. 
6. Pour melted white chocolate into the prepared baking pan, and spread into a thin smooth layer. 
7. Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate. 
8. Middle layer:  Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. 
9. Add 1/2 teaspoon of oil. 
10. Repeat melting, just as you did with the white chocolate. 
11. Once melted, stir in remaining 1/4 teaspoon peppermint extract. 
12. Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. 
13. Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.
14. Top layer:  Place the remaining 6 oz. white chocolate in a small heatproof bowl or a liquid measuring cup. 
15. Add last 1/2 teaspoon of oil. 
16. Repeat melting, just as you did with the other layers. 
17. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) 
18. Sprinkle evenly with crushed candy canes. 
19. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or hit with a rolling pin or meat mallet until crushed.
20. Refrigerate the bark until completely set, about 1 hour. 
21. Once hardened, remove from the pan and peel off the foil or parchment. 
22. Break or cut into pieces as large or as small as you want. 
23. If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing.
24. Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.

Butterscotch Treats

Ingredients:

1 - 11 oz. bag butterscotch chips

1/4 C. creamy peanut butter

4 C. cornflakes

Directions:

1. Line two baking sheets with parchment paper or wax paper.
2. Place butterscotch chips and peanut butter in a large microwave safe bowl and heat for 30 seconds on high. 
3. Stir, repeating as needed in 30 second increments, until melted and smooth.
4. Carefully stir in the cornflakes until they are coated with the butterscotch mixture.
5. Scoop 1 or 2-tablespoon sized scoops of the mixture onto the prepared cookie sheets. 
6. Chill to set the clusters, then transfer for a tin or serving plate and enjoy.

Fluffy Pudding Pie

Ingredients:

1 6 oz. box of instant pudding

1 C. milk

1 8 oz. tub of Cool Whip, thawed

1 graham cracker or Nilla Wafer crust

Directions:

1. Mix pudding mix with milk.
2. Fold Cool Whip into pudding mixture.
3. Spread mixture into pie crust.
4. Place in freezer for at least an hour prior to serving.

Cracked Sugar Cookies

Ingredients:

1 ¼ C. sugar

1 C. butter

3 egg yolks

1 tsp. vanilla extract

2 ½ C. all-purpose flour

1 t. baking soda

½ t. cream of tartar

Directions:

1. Preheat oven to 350 degrees F (180 degrees C). 
2. Lightly grease 2 cookie sheets.
3. Cream together sugar and butter. 
4. Beat in egg yolks and vanilla.
5. Add flour, baking soda, and cream of tartar. Stir.
6. Form dough into walnut size balls and place 2 inches apart on cookie sheet. 
7. Bake 10 to 11 minutes, until tops are cracked and just turning color.

Apple Square Dessert

Ingredients:

1 egg, separated

2/3 C. milk

2 1/2 C. flour

1 t. salt

1 C. + 1T. sugar

1 C. shortening

3 C. apples, sliced

1 t. cinnamon

1 C. powdered sugar

2 T. milk

Directions:

1. Preheat oven to 400 degrees F.
2. Beat egg yolk until light and creamy.
3. Add milk.
4. Sift flour with salt and 1 T. sugar.
5. Cut in shortening.
6. Add egg mixture.
7. Divide dough into 2 parts.
8. Roll half to fit 15"x10"x1" pan.
9. Place dough in pan and put apples on top. 
10. Sprinkle with sugar and cinnamon.
11. Roll remaining dough to cover apples.  
12. Pinch edges.
13. Beat egg white until it peaks.
14. Brush over top of rectangle.
15. Bake for 40 minutes, until golden brown.
16. Blend powdered sugar and milk, drizzle over top of square while hot from oven.

Pumpkin Bread

Years ago I found a wonderful Pumpkin Bread recipe.  After a couple of moves, the recipe has gone missing.  I'm still searching for the missing recipe since I don't have it memorized.

Ingredients:

2 C. all-purpose flour, spooned into measuring cup and leveled-off

½ t. salt

1 t. baking soda

½ t. baking powder

1 t. ground cloves

1 t. ground cinnamon

1 t. ground nutmeg

1½ sticks (¾ cup) unsalted butter, softened

2 C. sugar

2 large eggs

1 (15-oz) can 100% pure pumpkin

Directions:

1. Preheat the oven to 325°F and set an oven rack in the middle position. 
2. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it).
3. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
4. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. 
5. Add the eggs one at a time, beating well after each addition. 
6. Continue beating until very light and fluffy. 
7. Beat in the pumpkin. The mixture might look grainy and curdled at this point.
8. Add the flour mixture and mix on low speed until combined.
9. Turn the batter into the prepared pans, dividing evenly.
10. Bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. 
11. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Sopapilla Cheesecake

Ingredients:

2 (8oz.) pkg. Pillsbury crescent rolls

2 (8oz.) pkg. cream cheese, room temperature

1 C. sugar

1 t. vanilla

1/4 C. butter (melted)

1 T. cinnamon

4 T. sugar

Directions:

1. Preheat the oven to 350 degrees F.
2. Spray 9 x 13 baking dish with cooking spray.
3. Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
4. Bake the first layer of crescent roll dough just until done (5-8 minutes). 
5. Combine softened cream cheese, sugar, and vanilla.
6. Spread mixture over crescent rolls.
7. Roll the remaining crescent roll dough over the top and stretch to the edges and seal.
8. Brush across the entire top of the crescent roll dough with the melted butter.
9. Combine the 1 tablespoon cinnamon with 4 tablespoons sugar.
10. Sprinkle the top with the cinnamon/sugar mixture.
11. Bake for about 30 minutes, or until golden brown.
12. Let cool and chill for several hours before serving.
13. Slice into triangles or squares, drizzle with a little honey if you like and serve.

Kolache

Ingredients:

1 C. butter

4 1/2 C. sifted flour

1 pkg. yeast

1/4 C. warm water

3 T. sugar

2 eggs, slightly beaten

1/2 t. salt

1 C. evaporated milk

1 T. lemon juice

1 can (12 oz.) pastry filling (almond, poppy seed or fruit flavor)

Confectioners' sugar

Directions:

1. Cut butter info flour in a large mixing bowl until mixture resembles course meal.
2. Crumble or sprinkle yeast into warn water in a medium size mixing bowl. 
3. Let stand 5 minutes to dissolve.
4. Add sugar, eggs, salt, evaporated milk and lemon juice to yeast mixture.  
5. Stir to mix well.
6. Add to flour mixture, stirring to blend.
7. Cover tightly and chill overnight in refrigerator.
8. Work with half of dough at a time when shaping pastries.
9. Preheat oven to 350 degrees F.
10. Roll dough on lightly floured surface to 1/4-inch thickness.
11. Cut into 3-inch squares.
12. Place 1 teaspoon filling on each square.
13. Overlap two opposite corners of each square, pinching to seal.  
14. Place 3 inches apart on ungreased baking sheet.
15. Bake for 20 to 25 minutes or until golden brown.
16. When slightly cool, sift confectioners' sugar over top to dust lightly.
17. Yield:  about 2 1/2 dozen pastries.

Christmas Trees

Ingredients:

1 C. butter, softened
1/2 C. sugar
1 egg yolk
3 t. vanilla
3 C. flour
1/2 t. baking powder
1 egg white
1 T. sugar

Directions:

1. Mix butter, sugar, and egg yolk together thoroughly.
2. Stir in vanilla.
3. Sift flour and baking powder together.
4. Stir in butter mixture.
5. Chill dough.
6. Roll out chilled dough 1/4 inch thick and cut with Christmas tree shaped cookie cutter.
7. Combine egg white and sugar, beat well.
8. Brush tips of cookies with this mixture.
9. Decorate with green sugar.
10. Bake 375 degrees F for 10 to 12 minutes, until lightly brown.

Makes 6 dozen.

Jennifer's Sugar Cookies

Ingredients:

2 sticks butter

1 1/2 C. powdered sugar, sifted

1 egg

1 t. vanilla

2 1/2 C. flour

1 T. baking soda

1 t. cream of tarter

1/4 t. salt

Directions:

1. Cream butter and then add sugar a little bit at a time.  Mixture will get very fluffy.
2. Add egg and beat well.
3. Add vanilla.
4. Add sifted dry ingredients and mix well.
5. Chill.
6. Preheat oven to 400 degrees F.
7. Roll to 1/8 inch thickness and cut out.
8. Bake 6 minutes.

Makes about 4 dozen round cookies.

Carrot Cake with Cream Cheese Buttercream Frosting

 Ingredients:

Cake:

2 C. sugar

1 C. canola oil

4 large eggs

2 C flour

1 t. baking soda

1 t. baking powder

1/4 t. salt

2 t. cinnamon

2 C. shredded carrots

1 C. pecan chips plus 1 cup for decorations around the bottom of the cake

Cream Cheese Buttercream Frosting:

2-8 oz. cream cheese, softened

1 C. unsalted sweet cream butter, softened

12 C. powdered sugar

2 t. Pure vanilla extract

1 T. ground cinnamon

5 T. heavy whipping cream

Directions:

Carrot Cake Directions:

1. Preheat oven to 350 degrees F.
2. Spray two 9-inch round cake pans with baking spray and set aside.
3. Using a standing mixer, mix until combined the sugar, oil and eggs.
4. Mix in the flour, baking soda, baking powder, salt and cinnamon until combined.
5. Fold in the shredded carrots and 1 C. pecan chips.
6. Divide the batter between the two cake pans and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean.
7. Allow cake to cool completely on a wire rack.
8. Remove cake from pans onto a cutting board.
9. Using a cake slicer, remove the rounded top from the cake.
10. Cut the cake in half so that you have two rounds.
11. Repeat step with other cake round. You should end up with 4 cake rounds

Frosting Directions:

1. Using a standing mixer, cream together the cream cheese, and butter until combined.
2. Gradually beat in 6 cups of powdered sugar until combined and smooth.
3. Mix in the vanilla extract.
4. Gradually beat in the remaining 6 cups of powdered sugar and the 5 tablespoons of heavy whipping cream until thick and smooth

Building the Cake:

1. Place the first layer of cake on a serving plate.
2. Spread about 1 cup of frosting evenly on top of the cake layer.
3. Place another layer of cake onto the top of the first layer of frosting.
4. Spread another cup of frosting onto the second cake layer.
5. Place the third layer of cake onto the top of the second layer of frosting.
6. Scoop another 1 cup of frosting onto the third cake layer and spread evenly.
7. Place the last cake layer onto the third layer of frosting.
8. Frost the entire cake with remaining frosting.
9. Sprinkle the remaining pecan chips around the edge of the bottom of the cake
10. Place cake into fridge for an hour before cutting and enjoying.

The Original Fantasy Fudge

 Ingredients:

3 C. white sugar

¾ C. margarine

⅔ C. evaporated milk

1 (12 oz.) bag semisweet chocolate chips (3 C.)

1 (7 oz.) jar marshmallow cream

1 C. chopped walnuts, optional

1 t. vanilla extract

Directions:

1. Line a 8x8 pan with aluminum foil.
2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. 
3. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
4. Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. 
5. Stir in marshmallow cream until incorporated. 
6. Mix in walnuts and vanilla.
7. Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. 
8. Let cool for at least 1 hour before cutting into squares.

Rice Krispies Treats

 Ingredients:

3 T. butter

10 oz. Jet-Puffed Marshmallows (about 40) or 4 C. Jet-Puffed Marshmallows

6 C. Kellogg's Rice Krispies cereal

Directions:

1. In large saucepan melt butter over low heat.  
2. Add marshmallows and stir until completely melted.  
3. Remove from heat.
4. Add cereal.
5. Stir until well coated.
6. Using bettered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
7. Cool.
8. Cut into 2-inch squares.
9. Best if served the same day.

Banana Crumb Muffins

Ingredients:

Muffins:

1 1/2 C. all-purpose flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

3 bananas, mashed (about 1 1/2 cups)

3/4 C. white sugar

1 large egg, lightly beaten

1/3 C. unsalted butter, melted

1 t. vanilla

1 t. cinnamon

1/2 t. nutmeg

Crumb Topping:

1/3 C. packed brown sugar

2 T. all-purpose flour

1/8 t. cinnamon

1 T. butter

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). 
2. Lightly grease 12 muffin cups, or line with muffin liners
3. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. 
4. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon, nutmeg and melted butter. 
5. Stir the banana mixture into the flour mixture just until moistened. 
6. Spoon batter into prepared muffin cups.
7. For the crumb topping: In a small bowl, mix together brown sugar, 2 T. flour and 1/8 teaspoon cinnamon. 
8. Cut in 1 tablespoon butter until mixture resembles wet sand. 
9. Sprinkle topping over muffins.
10. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. 
11. Cool and store in an airtight container.

Pecan Pie

Ingredients:

1 unbaked pie crust
1 C. white sugar
3 T. brown sugar
1/2 t. salt
1 C. corn syrup
3/4 t. vanilla
1/3 C. melted butter (salted)
3 eggs, beaten
1 C. (heaping) chopped pecans

Directions:

1. Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.  
2. Pour chopped pecans in the bottom of the unbaked pie shell.
3. Pour syrup mixture over the top.  
4. Cover top and crust lightly/gently with foil.
5. Bake pie at 350 degrees for 30 minutes.  
6. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

Note:  Pie should NOT be overly jiggly when you remove it from the oven.  IF it shakes a lot, cover with foil and bake for an additional 20 minutes or until set.  Required baking time seems to vary widely with this recipe.   Sometimes it takes 50 minutes sometimes it takes 75 minutes.

Allow to cool for several hours or overnight.

Serve in thin slivers.

Classic Cheesecake

 Ingredients:

1 1/2 C. graham cracker crumbs

3 T. sugar

1/3 C. butter or margarine, melted

1 C. sugar

4 eggs

4 pkg. (8 oz. each) cream cheese, softened

1 t. vanilla

Directions:

1. Heat oven to 325 degrees F.
2. Combine graham cracker crumbs, 3 T. sugar, and butter.  
3. Press onto bottom of 9-inch springform pan.
4. Beat cream cheese, 1 c. sugar and vanilla with mixer until blended. 
5. Add eggs 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 55 minutes, or until center is almost set.
8. Run knife around rim of pan to loosen cake.
9. Cool before removing rim.
10. Refrigerate cheesecake 4 hours. 

Easy Sugar Cookies

Ingredients:

2 ¾ C. all-purpose flour

1 t. baking soda

½ t. baking powder

1 C. butter, softened

1 ½ C. white sugar

1 egg  

1 t. vanilla extract

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). 
2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar until smooth. 
4. Beat in egg and vanilla. 
5. Gradually blend in the dry ingredients. 
6. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
7. Bake 8 to 10 minutes in the preheated oven, or until golden. 
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Grinch Cookies

Ingredients:

1 C. unsalted butter, softened

1 2/3 C. sugar

2 large eggs

2 t. vanilla extract

3-5 drops bright green food coloring

3 1/3 C. all-purpose flour

2 t. corn starch

1 t. baking powder

1 t. baking soda

1 t. salt

1 1/2 C. red and green M&Ms plus additional 1/2 C. for topping cookies, if desired

Directions:

1. Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).
2. Add eggs, one at a time, beating well after each addition.
3. Stir in vanilla extract and food coloring, until well-combined.
4. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
5. Set mixer to low speed and gradually stir dry ingredients into butter mixture. 
6. Add ingredients and stir until well-incorporated.
7. Fold in M&Ms and cover bowl with plastic wrap. 
8. Chill in refrigerator for at least 30 minutes.
9. Once dough has finished chilling, preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
10. Drop cookie dough by heaping 1 1/2 Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.
11. Bake on 350 degrees for 11-13 minutes. 
12. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.
13. Allow cookies to cool completely on cookie sheet before removing.

Variations:

• Substitute red/white/pink M&Ms and pink food coloring (in place of green) at Valentine's Day for a Valentine's Day treat.
• Substitute orange/purple/green M&Ms and orange food coloring for Halloween cookies.
• Substitute Easter pastel M&Ms for a Spring cookie.

Thumbprint Cookies

Ingredients:

1 c. butter, softened

3/4 c. packed brown sugar

2 egg 

1 t. vanilla extract

2 c. all-purpose flour

2/3 c. and 1 T. finely chopped walnuts

1-1/3 c. any flavor fruit jam

1/2 t. salt

Directions:

1. Preheat oven to 300 degrees F. 
2. Grease cookie sheets.
3. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
4. Add vanilla, flour and salt, mixing well.
5. Shape dough into balls. Roll in egg white, then walnuts. 
6. Place on cookie sheets about 2 inches apart. 
7. Bake for 5 minutes.
8. Remove cookies from oven. 
9. With thumb, dent each cookie. 
10. Put jelly or preserves in each thumbprint. 
11. Bake for another 8 minutes.