Shanda's Ginger Molasses Cookies

 

INGREDIENTS
1 cup packed brown sugar
3/4 cup butter, softened (or shortening)
1/4 cup molasses
1 egg, beaten
2 1/2 cups flour
1 1/2t baking soda
1t ground cinnamon
1t ground ginger
1/2t ground cloves
1/4t salt
3T granulated sugar

DIRECTIONS
Heat oven to 325°. Beat brown sugar and butter in a large bowl until creamy. Beat in molasses and egg. Stir in remaining ingredients, except granulated sugar.
Shape dough by rounded teaspoons into balls. Roll balls in granulated sugar. Place dough balls about 2 inches apart onto parchment-lined cookie sheet.
Bake 6-8 minutes, or until just set and cookies appear dry. Immediately remove from cookie sheet to wire rack. (This is how you get a cookie that is soft in the middle, and "crunchy" on the outside)

You can also shape them with a Tablespoon, and bake them for 13-15 minutes.

note: If you are baking these at an elevations lower than 3500ft, change the flour to 2 1/4 cups and the baking soda to 2t.

-Shanda Lyman

Terri's Orange Julias

INGREDIENTS
1 6 oz can frozen orange juice
1 C water
1 C milk
¼ C sugar
½ t vanilla
6 ice cubes

DIRECTIONS
Mix ingredients in blender.
(Can substitute orange juice for frozen strawberries)

- Terri Lott

Terri's Banana Slush

INGREDIENTS
6 C water
3 C sugar
3 small cans frozen orange juice
2 small cans frozen lemonade
5 – 6 banana’s, mashed
1 qt pineapple juice

DIRECTIONS
Cook water & sugar. Boil 5 minutes. Add all ingredients in large bowl & freeze. Set out before serving about an hour. Stir before putting in cups. Pour 7-up into mixture in cups.

- Terri Lott

Terri's Mini Apple Pies

Cut up apples in bite size pieces to make 8 cups

Mix apples with:
12 T flour
4 heaping t cinnamon
¼ - ½ t nutmeg

You will also need 4 T chilled butter cut into 24 equal portions, 2 boxes of Pillsbury pie crusts.
Use wide mouth mason lid to cut circles. Put in muffin tins. Add apple mixture and put a dab of butter on each mini. Cover with left over crust. Brush w/melted butter. Bake at 400 degrees for 18-22 minutes.

- (Pinterest) Terri Lott

Terri's Doubletree Chocolate Chip Cookies

INGREDIENTS
½ C rolled oats
2 ¼ C all-purpose flour
1 1.2 t baking soda
1 t salt
¼ t cinnamon
1 C (2 sticks) butter, softened
¼ C brown sugar, packed
¾ C granulated sugar
1 ½ t vanilla
½ t lemon juice
2 eggs
3 C semi-sweet choc chips
1 ½ C chopped walnuts

DIRECTIONS
Preheat oven to 350
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.
Stir the dry mixture into the wet mixture and blend well. Add the choc chips and nuts to the dough and mix by hand until well incorporated.
Spoon rounded ¼ C portions onto an ungreased cookie sheet. Place the scoops about 2 in apart. Bake for 16 to 18 min or until light brown & soft in middle.
Store in a sealed container when cool to keep soft.

-Terri Lott

Terri's Cheesy Chicken & Rice Casserole

INGREDIENTS
1 can cream of chicken soup
1 1/3 C water
¾ C uncooked long-grain rice
2 C frozen mixed vegetables
½ t onion powder
4 skinless, boneless chicken breasts
½ C shredded cheese

DIRECTIONS
Stir the soup, water, rice, vegetables, onion powder in a 9 x 13 shallow baking dish. Top with chicken. Season chicken with desired seasonings. Cover.
Bake at 375 degrees for 45 min or until done. Top with cheese. Makes 4-6 servings.

- Terri Lott

Debbie's Quick Apple Dumplings

(Great fun to make with the kids!)

INGREDIENTS

2 tart apples (granny smiths are good)

1 (8 – count) pkg. refrigerated crescent roll dough

1/8 tsp. Ground cinnamon

½ cup butter

1 cup sugar

1 cup orange juice

1 tsp. vanilla

½ cup chopped pecans or walnuts

DIRECTIONS

Preheat oven to 350F. Grease 8 square in. pan.

Peel and core and quarter apples

Unroll and separate dough

Wrap each apple section in a crescent roll-place in pan-sprinkle with cinnamon

Combine butter, sugar, and OJ in pan & bring to boil – remove from heat

Stir in vanilla and pour over dumplings-sprinkle with nuts

Bake 30 minutes or until crust is browning and apples are just tender when pierced w/ fork

To serve, spoon some of the syrup over dumplings

Great with vanilla ice cream or a large dollop of whipped cream

-Debbie Cardon

Beverly's Sweetheart Cake and White Icing

SWEETHEART CAKE
1 C shortening
1 ½ C white sugar
1 t vanilla
4 eggs
3 C flour
½ t salt
1 1/3 C milk
4 t baking powder

Cream shortening, sugar, and vanilla. Beat til smooth and creamy. Add eggs, beat. Then add dry ingredients and milk. This will make a 2 or 3 layer cake or 1 regular oblong cake. Bake at 375 for 30-35 minutes.

WHITE ICING
3 ½ t flour
½ C regular milk

Make a paste and cool.
Then add ½ C white sugar and ½ C shortening, cream altogether.
Add pinch of salt, 1 t vanilla, and 2 to 3 C powdered sugar.
Thin with evaporated milk if necessary.
(Use coconut, pineapple or whatever to make variations.)

- Beverly Lofgreen

Beverly's Mincemeat Bars

INGREDIENTS
27 oz none-such mincemeat
20 oz can crushed pineapple
1 T cornstarch
½ C sugar
1 t cinnamon
¼ t cloves

Cook over low heat until bubbling. Cool

2 C all-purpose flour
2 C quick-cooking rolled oats
1 1/3 C packed brown sugar
½ t baking soda
1 C softened butter or margarine
1 t cinnamon

Use pastry cutter to cut ingredients together. When mixture resembles coarse crumbs, you are done. (it will be dry) Save 1 cup of crumbs. Press the rest into bottom of pan. Spread 2/3 fruit mixture over crumbs. Use crumbs saved to sprinkle on top.

Bake 350 for 30-35 minutes. Cut into bars when cooled.

- Beverly Lofgreen

Beverly's Soft Sour Cream Sugar Cookies

INGREDIENTS

1 C margarine                                             

2 t baking soda

2 C sugar                                                      

1 C sour cream

2 eggs                                                       

2 t baking powder

2 t vanilla                                                      

½ t nutmeg

1 t lemon flavoring                                              

5-6 C flour

1 t salt

DIRECTIONS

Cream margarine and sugar.  Add eggs and beat until fluffy.  Add baking soda to sour cream.  Stir well. (Rises to make almost 2 cups)  Add flavorings to creamed mixture.  Stir in dry ingredients.  Alternate with sour cream mixture.  Add enough flour to make dough for rolling, so it doesn’t stick to rolling pin.

Roll and cut ¼ inches thick.  Bake at 375 for 8 minutes.  Makes 5-6 dozen.

Don’t overbake.  

- Beverly Lofgreen

Cinnamon Poached Pears

INGREDIENTS
3 cups water  
1 cup, firmly packed, brown sugar
1 cinnamon stick, roughly broken, or almost a Tablespoon ground cinnamon
3 or 4 large just-ripe pears, unpeeled, cored, cut into thick wedges

DIRECTIONS

Combine the water, sugar and cinnamon in a large saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Add the pear and stir to combine. Place a disc of non-stick baking paper on the surface of the pear mixture. Cook, covered, for 10-20 minutes or until the pears are tender. Use a slotted spoon to transfer the pears to serving bowls.

Increase heat to high and bring the syrup to a boil. Boil, uncovered, for 5-10 minutes or until the syrup thickens slightly.

Drizzle the syrup over the pears. Serve immediately (with yogurt if you prefer).

even my son, who at first glance cringed, loved these.

-Shanda

Sherry's Brownies for a Bunch

INGREDIENTS

8 eggs

4 C sugar

1 t salt

1 t vanilla

1 lb margarine, softened

2 C chopped nuts (optional)

3/4 C cocoa

3 C flour

DIRECTIONSMix by hand and spread on greased and floured cookie sheet.  

Bake at 350 degrees for 40 - 45 minutes.  DO NOT overbake.  

Ice with favorite chocolate icing.

- Sherry Jennings

Sherry's Monster Cookies

 These make a lot of cookies!!  Don't overbake!!  Everyone loves them!!

INGREDIENTS

1 lb margarine (or butter)

3 lbs peanut butter (6 1/4 cups)

4 1/2 C brown sugar

4 C sugar

1 T corn syrup

1 T vanilla

8 t soda

1 dozen eggs

12 oz choc. chips

16 oz M & Ms

18 C oats

DIRECTIONS

Mix: as listed.  Use 1/4 C dough per cookie.  Place on ungreased cookie sheet.  

Bake at 350 degrees for 15 min. 

- Sherry Jennings

Sherry's Yam Dessert

INGREDIENTS

1 yellow cake mix

1 stick butter

2 cans yams (large)

1 can crushed pineapple (large)

1/2 C brown sugar

brown sugar and pecans

DIRECTIONS

Mix cake mix and butter together until crumbly.  Split in half.  Place 1/2 mixture in bottom of 9 x 13 dish.  Top with yams.  Pour a can of crushed pineapple, including juice, over yams.  Sprinkle with 1/2 C brown sugar.  Sprinkle remaining cake mix, and top with more brown sugar and pecans if desired.  

Bake at 350 degrees for 1 hour.

- Sherry Jennings

Sherry's Dutch Oven Dump Cake

Line dutch oven with foil.

Mix:

1 can crushed pineapple

1 can cherry pie filling

Sprinkle on dry cake mix.  Drizzle 1/2 C butter over top. 

Bake 20 minutes.  Serve with whipping cream.

- Sherry Jennings

Sherry's Gluten Free Brownies

INGREDIENTS

2 C flour (garbanzo bean flour or rice flour)

2 T potato starch

2 T cornstarch

1/4 C cocoa powder

1/4 t baking soda

2 1/2 t baking powder

1 T Zanthum gum

1 t salt

1 C + 2 T sugar

2 C chocolate chips

1/2 C canola oil

12 C applesauce

2 T vanilla

1/2 C hot water

DIRECTIONS

Mix together all dry ingredients.  Mix well, then add hot water, oil, applesauce and chocolate chips.  Put in 9 x 13 cake pan. Bake at 350 degrees for approximately 20 minutes

My kids even like these!

- Sherry Jennings

Sherry's Gluten Free Peanut Butter Cookies

My family loves these!!

INGREDIENTS

2 C peanut butter (18 oz).  Use whole bottle.

2 C brown sugar

2 large eggs

2 t baking soda

1 C chopped peanuts (optional)

1 pkg peanut butter chips (optional)

DIRECTIONS

Heat oven to 350 degrees.  Beat peanut butter, sugar, eggs and baking soda (2 minutes) til well blended.  Stir in nuts and/or chips.  Drop by level tablespoons 2 inches apart on ungreased cookie sheet.  

Bake 10 minutes or until puffed and slightly golden.  Cool 5 minutes on cookie sheet.  Remove and let cool completely.  Frost or dip in ganache. 

Ganache

INGREDIENTS

1/2 C heavy cream

1 C bittersweet chocolate chips

DIRECTIONS

Microwave cream on high 1 minute. 

Add chocolate chips and let stand for 2 minutes. Stir until chocolate is melted and smooth.  Spread on 1/2 of cookie.  Sprinkle with nuts, chopped (optional).

- Sherry Jennings

Kathryn's Mudcreek Turtle Cake

Phil's winning cake, from last summer's EQ dessert cook off.

CAKE INGREDIENTS
2 cups flour
2 cups sugar
1/2 cup butter
1 cup water
1/2 cup Crisco
2 1/2 Tablespoons Cocoa (I think I just put in 3 T)
1/2 cup buttermilk
2 eggs
1 teaspoon soda
1 teaspoon vanilla
1/2 teaspoon salt

DIRECTIONS
Mix sugar and flour in large bowl by hand.  In saucepan (I do this in the microwave, but I'm sending you the recipe as I got it!) mix butter, water, Crisco and cocoa.  Bring to a boil. Pour over dry ingredients.  Mix remaining ingredients together then add to batter.  Blend thouroughly and pour 1/2 of batter into greased 9x13 pan.  Bake for 15 minutes at 350 degrees. (This is the important step.  If the cake is too done, you've got crust instead of cake; but if its not done enough, the carmel will just blend in instead of making a layer like you want.  So be sure the bottom layer looks done).

TOPPING INGREDIENTS
1/2 cup butter
1/4 cup evaporated milk
14 oz bag caramels
1 cup chopped pecans
1 cup chocolate chips

DIRECTIONS
While cake bakes, melt caramels with milk and butter (The microwave is also the only way to do this).  Blend mixture well and pour over cake.  Sprinkle caramel layer with the chocolate chips and 3/4 cup pecans.  Cover with remaining cake batter and top with the remaining 1/4 cup nuts.  Continue baking for 20-25 minutes or until cake tests done.

It's great just as it is.  But you could garnish with a little dollop of whip cream and a chocolate curl if you want to look fancy.  Of course, then you have to figure out how to curl chocolate (shave a block of baking chocolate with a peeler, maybe)

-Kathryn Blackburn

Gordon Creek Ward Apple Pie Filling

About 20 years ago a dozen or more Relief Society sisters came to the church and under the direction of Shawn Prettyman, spent the day canning this apple pie filling.  It has been a favorite ever since!

 

INGREDIENTS

9 cups water

3 1/2 cups sugar

1 cup corn starch

1 cup sugar

1/4 tsp. nutmeg

2 tsp. cinnamon

4 Tbsp. lemon juice

1/4 tsp ground cloves

1 tsp. almond extract

1/4 tsp. salt

 

DIRECTIONS

Fill 9 quart jars with peeled, sliced apples, set aside.

Mix water and 3 1/2 cups sugar in large stock pot - bring to a boil.  Mix remaining ingredients together and add to boiling mixture.  Stir and cook until transparent.  Pour over apples in jars.  Process in water bath for 30 minutes.  

For pie:  Pour into pie shell and bake 40 minutes at 400.  Great for apple crisp too!

 

-Merilee Prettyman

Merilee's Gingerbread Cookies

INGREDIENTS

1 pkg. Jello Butterscotch Pudding & Pie filling (not instant)

1/2 cup butter- softened

1/2 cup brown sugar

1 egg

1 1/2 cups flour

1 1/2 tsp. ginger

1/2 tsp. cinnamon

1/2 tsp. baking soda

 

DIRECTIONS

Combine pudding mix, butter and sugar-cream thoroughly.  Blend in egg.

Combine remaining ingredients and slowly mix into cream mixture.  Chill until firm. 

Roll onto floured board to about 1/8" thickness and cut with cookie cutters.  Bake on ungreased cookie sheet at 350 for 10-12 minutes.  Decorate!  

Super fun Christmas tradition!

 

-Merilee Prettyman