NomYum

Strawberry Spinach Salad

2009-07-11T12:08:00.001-07:00

contributed by Brittany Sagers

1 bag baby spinach
½ lb. strawberries, sliced
Shredded mozzarella cheese
Coconut

Combine

Sugared almonds –slivered (1/2 cup almonds, ¼ cup + 2 TBS sugar, 1/8 tsp. salt) Mix together in fry pan on medium heat. Stir constantly until almonds are toasted and sugar is caramelized.

Dressing:

½ clove garlic
½ cup canola oil
¼ + 2 TBS sugar
1/8 tsp salt
3 large strawberries
1/3 cup red wine vinegar
¼ tsp. paprika
1/8 tsp. pepper

Blend well in blender.

Add dressing and nuts to salad right before serving.

Black Bean Salad

2009-07-06T14:31:00.000-07:00

contributed by Amber Sagers

¼ c. lime juice

2 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 tsp. salt

½ tsp. pepper

2 15 oz. cans black beans, drained

1 15 oz. can kidney beans, drained

1 can corn, drained

1 ¾ c. tomatoes, diced

¾ c. onion, diced

¾ c. avocado, diced

½ c. jalapeno, diced

¼ c. fresh cilantro, minced

Combine lime juice, olive oil, vinegar, salt and pepper in a large bowl. Stir well. Add other ingredients and stir. Cover and chill for at least 1 hour before serving.

Banana Pancakes

2009-05-04T09:25:00.000-07:00

Contributed by Brittany Sagers.

Hey!I tried this recipe with my family for the first time a few weeks ago and everyone loved it! I had to share it with you guys. The batter is a little runny, but it turns out great! You can always add more flour or oats to thicken it up. A great, healthy alternative to the regular pancake!-

Ingredients:

1/2 cup whole wheat flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
2 tsp. CALUMET Baking Powder
1 Tbsp. sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
Dash ground nutmeg
1 Tbsp. oil
3/4 - 1 cup fat-free milk (depending on consistency)
1 egg
1 medium banana, sliced Make It!

Directions:

SPRAY large skillet with cooking spray. Heat skillet on medium-low heat. Meanwhile, mix all ingredients, except banana, in medium bowl with wire whisk until well blended. Stir in banana slices. LADLE batter into hot skillet, using 1/2 cup batter for each pancake. Cook until bubbles form on top, then turn to brown other sides. Makes 5 servings (two pancakes each).

Couscous Salad

2009-05-04T07:50:00.000-07:00

Contributed by Kristen Hodges:

Ingredients:

3 C cherry or grape tomatoes, halved
2 cucumbers, seeded and diced
1 lemon juiced
3 t kosher salt
1 ½ C couscous
2 C water
2 wide strips lemon zest
¼ C olive oil
pinch cayenne
½ C torn mint leaves, stems saved
½ C roughly chopped flat leaf parsley, stems saved
3 scallions chopped
½ C toasted pine nuts

Directions:

Toss tomatoes, cucumbers, lemon juice, and 2 t salt in a bowl. Set aside.

Put couscous in a large bowl. Bring the water, lemon zest, 3 T oil, remaining salt, cayenne, and herb stems to a boil. Once boiled, pour the liquid over the couscous. Stir to separate clumps. Cover and set aside for 5 mins. Remove the zest and herb stems. Fluff with a fork. Add tomato mixture, scallions, mint, parsley, and pine nuts. Toss and serve. (Remaining oil can be drizzled over salad if desired).

Turkey Meatloaf

2009-05-04T07:48:00.001-07:00

Contributed by Kristen Hodges.

Ingredients:

¾ C quick-cooking oats
½ C skim milk
1 medium onion, peeled
2 lbs ground turkey
½ C chopped red bell pepper
2 eggs beaten
2 t Worcestershire sauce
¼ C ketchup
½ t salt
freshly ground pepper
1 (8 oz.) can tomato sauce

Directions:

Preheat oven to 350 deg F. Stir oats and milk together in a small bowl. Thinly slice ¼ of the onion and set aside. Finely chop the remaining onion. In a large bowl combine turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt, and a few grinds of pepper. Mix until well combined.

Transfer mixture to a bread loaf pan. The meatloaf should be shaped about 5 inches wide and 2.5 inches high. Pour tomato sauce over the meatloaf and lay sliced onion on it. Bake for 1 hour. Let cool 15 mins before slicing.

Ground Turkey Chili

2009-05-04T07:45:00.000-07:00

Contributed by Kristen Hodges.

Ingredients:

1 lb ground turkey
2 onions chopped
4 garlic cloves minced
2 (14 oz.) cans diced tomatoes
1 T chili powder
1 T cumin
½ t oregano
½ t salt
1/8 t cayenne pepper
2 (15 oz.) cans red beans

Directions:

Cook meat until brown. Add all ingredients into a crockpot and cook covered on low for 6-7 hours. (The recipe I got on the internet said to add 2 T cornstarch and ¼ C water at the end and cook uncovered on high for the last 15 mins to thicken, but I never do that).
Garnish with light sour cream and cheese. Eat with wheat French bread.

Almond-encrusted Chicken Nuggets

2009-05-04T07:42:00.000-07:00

Contributed by Kristen Hodges.

This recipe is really amazing…you can use it to make chicken fingers or chicken nuggets depending on how you like your chicken. It’s super quick, super healthy, and super tasty.

Ingredients:

½ C sliced almonds (I use the pre-sliced package from the baking isle)
¼ C whole wheat flour
1 ½ t paprika
½ t garlic powder
½ t dry mustard
¼ t salt (or less)
1/8 to ¼ freshly ground pepper (freshly ground really does make a difference for this recipe)
1/8 t cayenne pepper
1 ½ t olive oil
1 egg white
1 lb chicken (it can be cut up into tender-sized pieces or nuggets – I like nuggets)

Directions:

Preheat oven to 475 deg F. Cover a cookie sheet with foil and coat lightly with cooking spray. Place almonds in food processor (blender would probably work) and process until almonds are like dust. Add flour, spices, and olive oil. Blend until combined well. Transfer mixture to shallow dish. Put egg white in another dish. Coat each piece of chicken in egg white, then in the spice mixture, then on the cookie sheet. Bake about 20-25 mins (depending on thickness of the chicken) until golden brown and crispy.

Taco Seasoning

2009-05-04T07:40:00.000-07:00

Contributed by Kristen Hodges.

This seasoning is great to use because it doesn’t have all the sodium of store-bought packages. I use it on ground turkey all the time.

2 t chili powder
½ t cumin
¼ t oregano
salt (to taste)

Add this to 1 lb of ground turkey as it cooks. Add salt to taste. Add more of the mixture as desired.

Salad with Mango and Lime Cilantro Dressing

2009-05-04T07:37:00.000-07:00

Contributed by Kristen Hodges.

Ingredients:

1 head Romaine lettuce
1-2 mangos cubed (frozen thawed works great)
1 jicama peeled and cut into sticks (optional – I’ve left out the jicama before when I can’t find it in the store)
1/3 C olive oil
2 limes juiced
1 tsp or so grated lime zest
1 Serrano chile
½ C chopped cilantro
queso fresco (I get this in the ethnic/special cheese area of Wal-Mart)

Directions:

Combine all ingredients from olive oil to cilantro in a blender. Process until smooth. Add 3 chunks (3 T of queso fresco) and process some more. Taste; add whatever ingredients desired to taste.
Drizzle on romaine lettuce. Add mangos and jicama. Sprinkle chunks of queso fresco over salad.
This salad is great with fresh mex type of food (tacos, enchiladas, etc.) and it’s great in the summer for potlucks!

Chicken Marsala

2009-04-06T11:32:00.000-07:00

contributed by Erin Fugal

I found this recipe of allrecipes.com and it is so good! if any of you are a little leery of cooking with wine, the alcohol burns out and just leaves a really great flavor. i served this with spaghetti noodles and it was awesome! it's super easy too.

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Cornbread

2009-03-06T13:08:00.000-08:00

Contributed by Paula Didericksen

1 square margarine

1 c. flour

2/3 c. sugar

½ tsp. baking soda

2 eggs

1 c. cornmeal

1 c. buttermilk*

½ tsp. salt

Mix margarine and sugars. Add eggs. Mix dry ingredients in separate bowl. Alternate adding dry ingredients and buttermilk to sugar mixture. Bake in 8x8** pan at 400 degrees for approximately 25 minutes.

*Buttermilk can be made by placing 1 T. lemon juice in a measuring cup and adding enough milk to make a cup. Also plain or vanilla yogurt can be substituted for the buttermilk.

**I also sometimes bake this in a little large glass dish and decrease the oven temperature to 375 degrees.

Jay's Signature Pizza Crust

2009-03-06T13:07:00.000-08:00

Contributed by Christina Kowallis

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Whole-Wheat Irish Soda Bread

2009-03-06T13:05:00.000-08:00

Contributed by Christina Kowallis

2 cup(s) whole-wheat flour

2 cup(s) all-purpose flour, plus more for dusting

1 teaspoon(s) baking soda

1 teaspoon(s) salt

2 1/4 cup(s) buttermilk

Directions

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with a little flour.

2. Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

3. Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

4. Bake the bread for 20 minutes. Reduce oven temperature to 400°F and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes

Bran Muffins

2009-03-06T13:04:00.000-08:00

Contributed by Christina Kowallis

2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 eggs
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 1/2 teaspoons salt
3 tsp. vanilla

Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened.

Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.

When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

I modified this recipe to be compliant with Phase 2 of the South Beach Diet (low sugar and "good" carbs). I substituted 1 1/2 Cups unsweetened applesauce for the shortening, Splenda for the sugar, and used whole wheat flour in place of the all purpose flour. I added 3 Tbsps Smart Balance butter to enhance the taste since fat is a flavor transfer. In addition, I reduced the baking soda to 3 tsps and added 3 tsps of baking powder. Due to my preference, I used 3 Cups Raisin Bran and 3 Cups of All Bran.

The muffins came out excellent! Next time, (and there will be a next time!) I will add 1 Cup of raisins as others have suggested. Enjoy! Use regular whole bran cereal. Add raisins. Only 2c. sugar not three. Add ½ C. dry oatmeal.

All Bran Muffins

2009-03-06T13:03:00.002-08:00

Contributed by Sarah Parker

3 c. All Bran cereal

2 c. buttermilk

1 c. boiling water

2 ½ c. flour

½ c. shortening, melted

2 ½ tsp. soda

½ sugar

1 tsp. salt

2 eggs

Pour hot water over “All Bran” in a bowl. Let soak. Mix everything else together. Add all Bran. Cook 375 degrees for 20 min. Dip in melted butter then cinnamon and sugar.

Lion House Rolls

2009-03-06T13:03:00.001-08:00

ingredients:

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

in large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. add yeast, then sugar, salt, butter, egg, and 2 cups flour. mix on low speed until ingredients are wet, then for 2 minutes at medium speed. add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. dough should be soft, not overly sticky, and not stiff. (it is not necessary to use the entire amount of flour). scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. turn dough over in bowl so it is covered with oil. (this helps prevent dough from drying out). cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

scrape dough out onto floured board. turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. with rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. brush with melted butter. with pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

starting with short end, roll up one piece of dough, with butter on the inside. place roll on parchment-lined pan with other short end down on the paper. repeat with remaining pieces of dough. be sure all rolls face the same direction on baking pan. cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. brush tops of rolls with melted butter. serve with honey butter. makes 1 to 1 ½ dozen rolls.

honey butter ingredients:
½ cup butter, softened
½ teaspoon vanilla
½ cup honey

whip softened butter until light and fluffy. add vanilla and honey gradually. beat for 20 minutes. makes 1 cup.

Apple Nut Muffins

2009-03-06T13:02:00.000-08:00

Contributed by Rosa Gabel

Ingredients:

1 ½ c. flour

2 tsp. baking powder

1/4 tsp. salt

3/4 c. sugar

1/3 c. oil

1 tsp. vanilla

2 eggs, beaten

1 c. peeled and chopped apples

1/4 c. chopped walnuts

1/2 c. evaporated milk

Directions:

Combine all dry ingredients in a mixing bowl. Stir in the apples and nuts. Add eggs, oil, vanilla, and milk all at once. Stir all ingredients together. Pour into greased muffin pan. Bake at 350 for 25 minutes. Makes 12 muffins.

**The muffins freeze well - I always triple the recipe and put the muffins in gallon freezer bags after they fully cool off.

Pumpkin Cranberry Bread

2009-03-06T13:01:00.000-08:00

Contributed by Becca Whitehead

I give these to my neighbors every year for Christmas
Yield: 2 loaves
Prep time: 20 mins
Cook time: 1 hour 10 mins

3 cups flour
5 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 cups white sugar
1 15 oz can Libby's 100% Pure Pumpkin
4 eggs
1 c vegetable oil
1/2 c orange juice
1 cup fresh or frozen cranberries

Preheat oven to 350 F. Grease and flour 2 (5X9 inch) loaf pans.
Combine flour, pumpkin pie spice, baking soda, and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil, and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake in the preheated oven for 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Yield: 24 servings

Cinnamon Rolls

2009-03-06T12:59:00.002-08:00

Contributed by Ann Fugere

1 c. sugar
3 TBS yeast
4 tsp. salt
5 c. scalded milk
1 c. cooled melted butter
12 to 14 c. flour

Combine sugar and salt. Add melted butter and milk. Cool. Dissolve yeast in ½ cup water with 1 TBS sugar. Add to milk mixture. Add flour and mix. Will be sticky.
Let rise; punch down. Let rise again. Punch down and roll out on a floured surface. Spread softened butter on top of dough. In a separate bowl, mix together 2 c. brown sugar and ½ c. cinnamon. Spread brown sugar and cinnamon mixture on top of buttered dough. Roll up, making a long roll. Use thread to cut apart into sections. Slice the thread under the long roll about 1 inch from the end. Bring the two ends of the string together and cross them. Continue to pull and they will gently slice the rolls. Using a knife, flatten the rolls. Lay in buttered pans. Let rise. Bake at 350 degrees for 20 to 30 minutes. Ice and serve. Makes three 13x9 pans.

Dinner Rolls

2009-03-06T12:59:00.001-08:00

Contributed by Ann Fugere

½ c. water

½ c. shortening

2 TBS yeast

2 tsp salt

1 tsp sugar

2 eggs

1 ½ c. scalded milk

6 to 7 c. flour

½ c. sugar

Mix the warm water, yeast, and teaspoon of sugar in a small bowl. Set aside near warm oven to bubble. This lets you know that the yeast is alive. If it doesn’t bubble or begin to expand, start a new batch.

In a separate mixing bowl, combine the sugar, shortening, and salt. Scald the milk in a saucepan by cooking on high heat until it begins to bubble on the sides. Add milk to the sugar and shortening mixture. Add two cups of flour and begin mixing with the mixer. Add the 2 eggs and mix well. Mix in the yeast mixture and mix for about 10 minutes. Continue adding the flour until the dough is slightly sticky but not too sticky.

Grease a large bowl to turn the dough into. Let rise until double. Punch down and form the dough into desired shape. Bake for 20 to 25 minutes at 350 degrees.

Banana Bread

2009-03-06T12:58:00.000-08:00

Contributed by Kendra Flann

2 cups all purpose flour
6 tbsp (3/4 stick) unsalted butter, melted and cooled
3/4 cup sugar
2 large eggs, lightly beaten
3/4 tsp. baking soda
1/4 cup plain yogurt
1/2 tsp. salt
1 tsp vanilla extract
3 very ripe bananas, mashed well

Optional: 1 1/4 cups toasted and chopped walnuts or 3/4 cup chocolate chips (I prefer chocolate but that is just because I LOVE chocolate!)

Preheat oven to 350 degrees. Generously coat a 9" x 5" loaf pan with vegetable oil spray

Whisk the flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts or chocolate chips (if using). Do not overmix; the bater will look thick and chunky.

Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 min.

Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

Banana Crumb Muffins

2009-03-06T12:57:00.000-08:00

Contributed by Carly Schutjer

Makes 10 muffins

Ready In: 35 min

1 ½ c. All-purpose Flour 1 Egg, lightly beaten

1 tsp. Baking soda 1/3 c. Butter, melted

1 tsp. Baking powder 1/3 c. Packed brown sugar

½ tsp. Salt 2 Tbsp. All-purpose flour

3 Bananas, mashed ⅛ tsp. Ground cinnamon

¾ c. White sugar 1 Tbsp. Butter

Preheat oven to 375 ̊ F. Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 ½ c. flour, baking soda, baking soda, baking powder, and salt. In another bowel, beat together bananas, white sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowel, mix together brown sugar, 2 Tbsp flour and the cinnamon. Cut in 1 Tbsp butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Pumpkin Roll

2009-03-06T12:56:00.000-08:00

Contributed by Brittany Schmidt

1/4 cup powdered sugar (to sprinkle on towel)
1/2 teaspoon ground cloves
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1/2 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon ground cinnamon
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Pumpkin Bread

2009-03-06T12:55:00.000-08:00

Contributed by Ann Fugere

5 eggs

6 oz pkg vanilla pudding (cook kind)

1 ¼ c. oil

1 tsp soda

15 oz can pumpkin (solid pack)

1 tsp cinnamon

1 c. flour

½ tsp salt

2 c. sugar

Bake at 325 degrees. Beat eggs, pumpkin, and oil. Mix dry ingredients in separate bowl. Add to pumpkin mixture. Mix. Pour into greased pans, five 5x2x2 ½ inch (bake for 50 to 55 minutes) or two loaf pans (bake for 75 minutes to 80 minutes). Insert a toothpick for doneness. Cool on wire rack.

Honey Wheat Pizza Dough

2009-03-06T12:54:00.002-08:00

Contributed by Ali Dohman

1 Package dry yeast
1 tablespoon olive oil
1 1/4 cups lukewarm water
1 tablespoon honey
1 1/2 cups wheat flour
1/2 teaspoon salt
2 cups all-purpose flour

1. Preheat oven to 400 degrees.
2. Proof yeast in a measuring cup with lukewarm water.
3. In a bowl or much easier with a Kitchen Aid, add whole wheat flour, proofed yeast, oil mixed with honey and salt.
4. Turn Kitchen Aid on to speed 2 and combine all ingredients. Then process until the dough forms a ball on the blade.
5. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes. (So here is Luke and I's trick...we NEVER wait 45 minutes. We usually wait about 15 minutes and it rises just fine and tastes lovely). But, if you like to go by the book then by all means, wait 45 minutes. Totally up to you.
6. Place the ball of dough in the oven. If it's extremely cold outside, turn the oven on for a minute or so, then turn it off and place the bowl inside.
7. On a floured board (we usually don't flour it but be my guest) roll out the dough. Luke and I roll it out straight onto the pizza pan and it works great.
8. Bake 7-8 minutes, but watch closely so that the bottom doesn't burn.

Top with all your favorite fixings and enjoy! This is our Friday night ritual and we always look forward to it.

Mary’s Marvelous Whole Wheat Cornbread

2009-03-06T12:54:00.001-08:00

Rosie Groesbeck

1/3 cup sugar

1 cup cornmeal

1/3 cup vegetable oil

1 ¼ cups whole-wheat flour

3 eggs

1 ¼ tsp soda

1 tsp vanilla

½ tsp salt

2 cups buttermilk

Preheat oven to 375 degrees. Combine wet ingredients (except for buttermilk) with sugar until smooth and lemon colored. Add buttermilk and mix. Combine dry ingredients in a separate bowl. Add to wet and mix well. Grease and flour a 9x13 inch pan. Pour in. Bake 30-40 minutes until a toothpick comes out clean.

Fabulous French Bread

2009-03-06T12:53:00.001-08:00

Contributed by Rosie Groesbeck

FromGroesbeck Family

2 packages dry yeast

5 tbsp vegetable oil

½ cup warm water

6 cups flour

2 cups hot water

1 egg white

3 tablespoons sugar

Sesame seeds

1 tbsp salt

Dissolve yeast in ½ warm water. Let stand for 10 minutes. In large bowl combine 2 cups hot water, sugar, salt, oil, and half of the flour; beat well. Stir in yeast. Stir in remaining flour. Mix well. Leaving spoon in batter, allow to rest again for 10 minutes. Stir vigorously. Allow to rest again for 10 minutes. Repeat 3 more time. Turn out dough onto floured surface. Kneed once or twice until rectangle. Starting at long edge, roll loosely like a jelly roll. Seal edge. Place both loaf rolls seam side down, on one large baking sheet. Gash top of each loaf diagonally 3 times with a sharp knife. Brush with beaten egg white. Sprinkle with sesame seeds. Let rise for 30 minutes. Bake at 400 degrees for 35 minutes or until golden brown. Makes two loaves.

Lemon or Orange Pull-aparts

2009-03-06T12:52:00.000-08:00

Rosie Groesbeck

20 frozen dinner rolls, thawed
2 lemons or 1 orange, grated
¼ cup margarine or butter, melted
½ cup sugar

Citrus Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon or orange juice
1 tablespoon margarine or butter, melted

Thaw rolls until soft. Grate 2 lemons or orange rind and mix with sugar. Cut rolls in halves and place in a greased 9”x13” pan. Melt ¼ sup margarine or butter and pour over rolls. Sprinkle with rind, sugar mixture, reserving ½ to sprinkle on just before baking. Cover with plastic that has been greased. Let it rise double in size. Remove plastic, put the rest of mixture on top, and bake at 350 degrees for 20-25 minutes. Remove from pan. Glaze rolls with citrus glaze while still warm.

Trick: With frozen rolls, if there are ice crystals on the rolls it is past their expiration date or they have been previously thawed. They will not rise sufficiently. Check when buying at the store and now you know how to tell if they are old in your freezer.

Whole Wheat Bread #2

2009-03-06T12:50:00.002-08:00

Contributed by Rosie Groesbeck

From Susan Tanner

This is Todd’s FAVORITE!

5 cups very hot tap water

3 tablespoons yeast

3 cups whole wheat flour

2/3 cup oil

2/3 cups honey

2 tablespoons salt

Mix all ingredients well in bread mixer. Add 7-9 cups more whole wheat flour until dough starts forming a ball. Knead 7 minutes on knead cycle. Place dough out on oiled surface to make 4 regular sized loaves. Put in warm oven for 30 minutes. Leave in oven and turn it to 350 degrees for 25-35 minutes.

White Bread

2009-03-06T12:50:00.001-08:00

Contributed by Rosie Groesbeck
From Susan Tanner

2 cups flour
¼ cup sugar
1 tablespoon salt
2 packages yeast
Combine these in a large mixing bowl

2 ¼ cups milk
¼ cup oil
Heat in saucepan until warm

Add one egg to warm liquid, beating the egg first. Add all to flour mixture. Beat 3-5 minutes at medium speed. Gradually stir in by had 4/5 cup additional flour to form soft dough. Knead on floured surface until smooth and elastic (about 5 minutes). Cover dough in a greased bowl. Let it rise until double in bulk for 30-45 minutes. Bake at 350 degrees for 35-45 minutes or until loaf sounds hollow with a gentle tap.

Whole Wheat Applesauce Muffins

2009-03-06T12:48:00.000-08:00

Contributed by Rosie Groesbeck

1 cup whole wheat flour

2 eggs, beaten

1 cup white flour

1 cup applesauce

1 tbsp baking powder

1 cup chopped nuts (optional)

½ tsp salt

¼ cup chopped pecans

1 cup sugar

½ cup packed brown sugar

½ cup shortening

Sift flours, baking powder, and salt into a larger bowl. Set aside. Cream sugar and shortening. Stir in beaten eggs and applesauce. Blend in sifted ingredients. Fold in shopped nuts if desired. Spoon into greased muffin tins. Mix pecans and brown sugar together and sprinkle over batter. Bake at 375 degrees for about 20 minutes. Makes 18 muffins.

Whole Wheat Bread

2009-03-06T12:47:00.000-08:00

Contributed by Wendy Jensen

2 Tbsp. yeast
2 C. lukewarm water (16 oz.)
1/4 C. honey (2 oz.)
3/4 C. olive oil (6 oz.)
2 fresh eggs
6 C. whole wheat flour
2 tsp. salt

Dissolve yeast in water and honey for about 5 minutes. Place all ingredients in mixing bowl and knead until it loosens from sides of the bowl. Place in large oiled bowl, cover and let rise until about double. Be sure it is in a warm place. Remove and shape into loaves, rolls, or buns. Bake at about 375 degrees until browned.

Crepes

2009-03-06T12:44:00.000-08:00

Contributed by Allison Christensen

To make about 20-24 crepes, you'll need a few ingredients and utensils:

Ingredients:

4 eggs

¼ teaspoon salt

2 cups flour

2 ¼ milk

¼ cup (½ stick) melted butter or margarine

Cheese filling

4 oz cream cheese

1/2 cup cottage cheese

2 egg yolks

2 tbsp sugar

1 tsp vanilla

Beat until smooth and refrigerate until used.

Fill each crepe with about 1 tablespoon filling and roll up, folding in the ends. Warm on a hot, buttered skillet.

Serve warm, with sour cream and fresh or frozen berries.

Making crepes is not hard. If you can make pancakes, you can make crepes. Before we start, I have a few tips:

Don't worry about getting the thinnest possible crepes. I have had people tell me that when they make crepes, they aren't thin enough. Crepes don't need to be perfectly thin, and they often aren't. When I ate crepes from a street vendor in Paris, they were about the same thickness as the ones I make, and they were not thin as paper. Relax, your crepes are not too thick.

You don't need a special crepe pan. You can buy very fancy skillets or electric pans. If you have a small non-stick skillet, you will get perfectly nice crepes, and you'll have one less pan crowding up your kitchen.

You'll probably mess up a couple of the crepes when you make a batch. So what? I've made lots of crepes, and I still mess up at least one per batch. Sprinkle some sugar on it and enjoy it as a snack. Don't let it worry you.

If you're making enough crepes to serve a lot of people, there are three easy ways to handle it. First, you can stick the crepes on a plate in a barely warm (200°F) oven, where they'll stay warm until you are ready to assemble them. Second, you can serve them as you make them. When serving family on a busy night, it's sometimes okay if people eat them as they are served. Third, it's not a big deal if the crepes cool down a little bit before you eat. If the filling is warm, it makes up for it.

Quiche

2009-03-06T12:43:00.000-08:00

Contributed by Sarah Parker

3 eggs
1 ½ c. milk
1 c. Bisquick
¼ tsp. salt
5 Tbsp. melted butter

Mix the ingredients with mixer on low for 12 minutes.

Add:
1 ½ c. grated Cheddar cheese
1 c. diced ham
½ c. mushrooms
½ c. green onion

Pour into greased pie plate. Bake at 350 degrees for 45 minutes.

Ebleskievers

2009-03-06T12:42:00.002-08:00

Contributed by Erin Fugal

My husband’s family is Danish and loves to cook food from their ancestors. This is a big favorite.

3 eggs, separated

3 cups flour

4 t baking powder

3 T melted butter

1 T cream or evaporated milk

3 T sugar

½ t salt

½ t nutmeg

1 t cardamom

1 ½ c buttermilk

1 cup milk

Combine all ingredients except egg whites. Whip egg whites and fold into the mixture. Use an ebleskievers pan to make the ebleskievers.

Buttermilk Syrup for ebleskievers:

1 cup sugar

½ cup buttermilk

1 stick of butter

Bring to a boil in 2 qt. pan. Remove from heat and add:

½ t baking soda

1 t vanilla

Serve over elbeskievers.

Breakfast Casserole #2

2009-03-06T12:42:00.001-08:00

Contributed by Rosa Gabel

Ingredients
4 slices bread
1 pound bulk pork sausage or ham (cubed or I’ve even used deli meat)
1 cup shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
1. Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.
2. In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese.

Bake at 350 degrees F for 30 minutes or until puffed and golden. You can make this the night before and bake in the morning if you want to save time.

Buttermilk Syrup

2009-03-06T12:41:00.002-08:00

1 cup sugar
1/2 cup butter
1/2 cup buttermilk

Bring to a boil. Remove from heat.

Add:
1 tsp soda
1 tsp vanilla

Breakfast Pizza

2009-03-06T12:41:00.001-08:00

Pastry for single 9' pie
1/2 lb. bacon
2 cups shredded Swiss cheese
4 eggs
1 1/3 cup sour cream
2 Tbls. minced fresh parsley

Bake pastry shell on lower rack at 425 for 5 minutes. Press down bubbles. Sprinkle bacon and cheese over crust. In a bowl, beat eggs with sour cream and parsley until smooth. Pour over crust. Bake at 425 for 20-25 minutes. Let stand for 5 minutes.

Kneaders Star Friench Toast

2009-03-06T12:39:00.002-08:00

Contributed by Allison Christensen

8 thick slices Kneaders white bread hand cut into 1 inch slices

4 eggs

1 cup heavy cream

¼ cup honey (heated in the microwave until runny)

½ teaspoon salt

1 teaspoon ground cinnamon

2 Tablespoons grated orange zest

1 teaspoon vanilla extract

¼ cup butter

Cut bread into one inch slices. Cut bread on the cutting board into desired shape, using a cookie cutter. In a medium bowl, beat together, eggs, cream, honey, salt, cinnamon, orange zest and vanilla extract.

On a griddle melt butter over medium high heat. Dip both sides of bread in the mixture, transfer to the hot griddle. Brown on both sides and transfer to a warm plate. Serve with whipping cream, fresh raspberries, and chopped pecans. Serves 8

Baked French Toast

2009-03-06T12:39:00.001-08:00

Contributed by Allison Christensen

Ingredients:

1/2 loaf French bread, cut into 1 inch thick slices
6 eggs
1 1/2 cups cream
2 teaspoons vanilla
1/4 teaspoon cinnamon
6 tablespoons butter, softened
1/2 cup pecan pieces
1 tablespoon corn syrup
1/4 teaspoon vanilla
Whipped cream
Berries

1. Generously spray a 9x13 baking pan with nonstick cooking spray.
2. Line the baking pan with French bread slices, smooshing them together to tightly fill the pan.
3. In a large bowl, beat together eggs, cream, 2 teaspoons of vanilla, and cinnamon.
4. Pour egg mixture over the bread, pressing the bread down slightly to soak up the egg mixture.
5. Cover pan with saran wrap and refrigerate overnight.
6. Preheat oven to 350 degrees F.
7. In a small bowl, combine butter, pecans, corn syrup and vanilla. Mix until well blended and crumbly.
8. Sprinkle butter mixture over bread and bake for 40 minutes. Serve with whipped cream and berries.

Prep time: 20 minutes, plus overnight refrigeration Serves: 12

French Toast Bake

2009-03-06T12:38:00.002-08:00

12 Slices of bread, cubed
1 pkg (8oz) cream cheese, cubed
8 eggs
1 cup milk
1/2 cup maple syrup

Arrange half of the bread cubes in a greased 9x13 pan. Top with the cream cheese and add the remaining bread. In a bowl, whisk eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup. Serves 8

Belgian Waffles

2009-03-06T12:38:00.001-08:00

Contributed by Ann Fugere

4 eggs, separated
2 c. flour
¼ c. sugar
2 tsp baking powder
1 tsp salt
1 1/3 c. milk
6 TBS melted butter

Separate the eggs and place the egg whites in a mixing bowl. Beat until they form soft peaks. In a separate large bowl, combine the dry ingredients. To the dry ingredients, add milk, egg yolks, and butter. Beat until smooth with a whisk or wooden spoon. Fold the egg whites in.
Pour appropriate amount for your waffle iron into the hot iron. Cook until light brown. Do not overcook. Serve with fresh strawberries and whip cream. Serves 4 to 6.

German Pancakes #2

2009-03-06T12:37:00.002-08:00

Or Monsters...as the Fagergren's call them

Contributed by Emily Fagergren Young

1 cup Milk 6 eggs

1 cup flour 4 Tbs of butter (don't have to use that much)

Preheat oven to 425 degrees

Blend eggs, milk and flour together in blender. Melt butter and add mix again.

Pour batter into greased 9X11 pan.

Bake for 15 minutes (or until top is golden)

Breakfast Casserole

2009-03-06T12:37:00.001-08:00

Contributed by Rosie Groesbeck
From Jackson Family

6 eggs, slightly beaten 1 tsp oregano
½ cup shredded Cheddar cheese 1 lb. browned sausage
½ cup shredded mozzarella cheese Chopped onion, to taste
1 tsp dry mustard 1 cup Bisquick
1 tsp parsley 2 cups milk

After sausage and onion are cooked, mix all ingredients together and pour into lightly greased 9”x13” casserole pan. Bake at 350 degrees for 1 hour. This is really good served with salsa.

Sausage Biscuits

2009-03-06T12:36:00.000-08:00

Contributed by Rosie Groesbeck

From Groesbeck Family

1 8 oz package brown and serve sausage links

2 tbsp thinly sliced green onion

1 8oz package refrigerator biscuits

2 eggs, well beaten

1/3 cup shredded cheese

2 tbsp melted butter

Cook sausage. Drain fat. Cut in half. On floured surface, roll out biscuit dough into 3-4 inch circles and drape over lightly grease muffin cups. Place 2 sausage halves in center. Sprinkle with cheese and green onion. Then spoon in about 2 tsp of egg. Pinch dough edges together and seal and brush with butter. Bake at 400 degrees for 10-12 minutes.

Apple Waffles with Cinnamon Syrup

2009-03-06T12:33:00.002-08:00

Contributed by Rosie Groesbeck

From Andrea Miller Fredrick

This is incredible!

1 ½ cup flour 1 ½ tsp baking powder

1 tbsp sugar ¾ tsp salt

2 eggs, separated and beaten 1 tbsp butter

2 medium apples, peeled and chopped

1 cup evaporated milk + ½ cup milk (I have use 1 ½ cup milk and it works and tastes just the same)

Mix dry ingredients. Combine egg yolks, milk and butter, then add to dry ingredients. Fold in stiffly egg whites, then chopped apples.

Blender Pancakes

2009-03-06T12:33:00.001-08:00

Contributed by Rosie Groesbeck
From Groesbeck Family

¾ cup whole wheat (you do not need to grind or soak…just put it in the blender)
1 cup milk
Dash of salt, put above in blender and blend for five minutes then proceed
2 eggs
1/3 cup oil, blend in
2 tsp baking powder, while still blending

For best results do not let the mix sit too long so have the skillet ready to cook when the batter is ready. Makes about 8-10 pancakes.

German Pancakes

2009-03-06T12:32:00.000-08:00

Heat oven to 425 degrees
Melt 3 T butter in 9x13 pan

Whip:
6 eggs
1 cup flour
1 cup milk
1 tsp salt

Pour over melted butter cook for 12-15 min. until edges are brown. Serve with fruit, jam, syrup, or powdered sugar.

Harmer Ice Cream

2009-03-06T12:28:00.002-08:00

Contributed by Jen Fugal

2 quarts milk
2 ½ cups sugar
3 junket tablets
3 beaten eggs
1 pint whipping cream
3 tablespoons vanilla extract
1 ¾ tablespoon lemon extract
rock salt
ice

Heat milk and sugar until dissolved, cool mixture. Add 3 junket tablets, mix well and put in refrigerate for 1 hour. Add 3 beaten eggs, whipping cream, vanilla, and lemon. Mix well. Freeze according to ice cream make directions.

Easy Homemade Vanilla Ice Cream

2009-03-06T12:28:00.001-08:00

Contributed by Allison Christensen

Ingredients:

1 14-ounce can sweetened condensed milk (NOT evaporated milk!)
1 tsp. vanilla extract
2 cups heavy whipping cream

Whip cream until stiff. Pour in condensed milk and vanilla, and beat again. Pour into a container and freeze for 12-24 hours. Freeze leftovers.

Chef Note: You can add anything you want to this ice cream to make it whatever flavor you wish. Mashed fresh fruit, crushed peppermint candy, chopped candy bars, chocolate sauce, crushed cookies, caramel, nuts, pretty much anything is very tasty when mixed in to this ice cream.

Potato Doughnuts

2009-03-06T12:27:00.000-08:00

Contributed by Ann Fugere

2 c. milk
1 ½ TBS yeast
1 c. sugar
½ c. warm water
½ c. shortening
3 eggs
2 TBS salt
½ tsp cinnamon
1 c. mashed potatoes
8 to 9 c. flour

Scald milk. Add sugar, salt, shortening, and potatoes. Cool to lukewarm. Soften yeast in water and add to milk mixture with eggs and cinnamon. Add flour enough to make a workable dough. Knead and let rise until double. Punch down and toll out onto a floured surface to ½ inch thickness. Use a doughnut cutter and cut doughnuts. Let them rise until double in size. Fry in deep fat at 350 degrees to 375 degrees. Glaze as soon as they are out of the oil. I slide the doughnuts onto a wooden dowel that is placed over a very large bowl. Scoop up glaze with a cup and pour over the doughnuts. Remove the dowel with the doughnuts still on it and let them cool. Use another dowel to begin a second batch. AS soon as the doughnuts are dry, remove them and lay them on wax paper.

Glaze:
2 lb powdered sugar
½ c. butter
½ tsp salt
½ tsp vanilla or other flavoring
Water to consistency of thick pancake batter

Fruit Salsa

2009-03-06T12:26:00.000-08:00

Contributed by Brittany Schmidt

2 kiwis, peeled and diced

2 tablespoons white sugar

2 Golden Delicious apples

1 tablespoon brown sugar - peeled, cored and diced

3 tablespoons fruit preserves, any flavor

8 ounces raspberries

1 pound strawberries

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

This goes great with cinnamon chips.

Cinnamon Chips

2009-03-06T12:25:00.002-08:00

Contributed by Brittany Schmidt

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.

7 Layers

2009-03-06T12:25:00.001-08:00

Contributed by MaLaine Scholes

1 1/2 pkgs graham crackers

1 cup nuts

1 1/2 cubes butter

1 cup coconut

1 cup chocolate chips

can sweetened condensed milk

1 cup butterscotch chips

Crush the graham crackers into small pieces and put into a 9x13 pan. Melt the butter and mix it with the graham crackers. With a fork mash it all down to make a tight even layer. Sprinkle the chocolate chips on top. Sprinkle the nuts on top and then lastly sprinkle coconut on top. Pour the sweetened condensed milk evenly on top. Bake at 350 degrees for 20 minutes or until the sweetened condensed milk has browned.

Popcorn Balls

2009-03-06T12:24:00.000-08:00

Contributed by Rickie Morrison

1/2 C caro syrup
1 1/3 C sugar
1 C butter
Popcorn

Melt ingredients in big pot then stir in popcorn. Butter hands and form into balls. Cover each ball with plastic wrap.

Holiday Brie En Croute

2009-03-06T12:23:00.000-08:00

Contributed by Rickie Morrison

From peperidgefarm.com but with my own twist of the ingredients

1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (one sheet) (Buy it in the frozen section at the grocery store)

1 egg

1 tbsp. water

1 (13.2) oz. Brie cheese round (Costco sells president brie)

Roasted Raspberry Chipotle sauce made by Fischer and Wieser (also a Costco item)

Crackers

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees. Mix the egg and water in a small bowl.

Unfold the pasty sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spread the chipotle on the pastry circle to within 2 inches of the edge. Place the cheese in the center of the pastry circle. Brush the edge of the pastry circle with the egg mixture. Fold 2 opposite sides over the cheese. Trim the remaining 2 sides to 2 inches from the edge of the cheese and fold them up onto the cheese. Press the edges to seal. Place seam side down on a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 1 hour. Serve with crackers. (I bake mine and then put it under the broiler to give it the golden brown color. I also think that it should be served within 20 minutes of it coming out of the oven so that it is still oozing out when cut into the pastry.)

Sopaipillas

2009-03-06T12:22:00.002-08:00

Contributed by Ann Fugere

4 c. flour
3 tsp baking powder
2 TBS shortening
3 TBS sugar
1 ¼ c. milk
1 ¼ tsp salt

Mix the dry ingredients. Mix in shortening. Add milk. Mix and knead. It works great if done in a Kitchen Aid or food processor. Wrap in plastic wrap and let the dough sit for 30 to 60 minutes. Roll out on floured surface. Cut into 4x4 inch squares or triangles. Fry on high heat, turning when lightly browned. If they brown too dark, then turn the heat down a little. Slit open and serve with honey drizzled inside or dip into bowl of honey.

Lemon Bars

2009-03-06T12:22:00.001-08:00

Contributed by Ann Fugere

Crust:

1 c. butter

Dash of salt

½ c. powdered sugar

2 c. flour

Pat in 9x13 inch pan. Bake at 350 degrees for 15 minutes.

Filling:

8 eggs, beaten

¼ c. flour

2 c. sugar

6 TBS lemon juice

Combine sugar and flour. Add beaten eggs. Add lemon juice; pour on top of baked crust. Bake for 25 minutes at 350 degrees until set. Cool and sprinkle with powered sugar. Cut into bars.

Swirled Mint Layer Bars

2009-03-06T12:21:00.000-08:00

(Mint Hello Dollies)
Contributed by Rosie Groesbeck
From Groesbeck Family

2 cups finely ground crème-filled chocolate sandwich cookies (Oreos)
¼ cup butter or margarine
1 ½ cup chopped nuts
1 cup flaked coconut
1 can sweetened condensed milk
1 2/3 cup SWIRLED semi-sweet chocolate chips and mint morsels

Preheat oven to 350 degrees. Melt butter in 13x 9 baking pan in oven. Remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan. Sprinkle with nuts and coconut. Pout sweetened condensed milk evenly over top. Sprinkle with morsels and chips; press down slightly. Bake for 20-25 minutes, or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars.

Creme Brulee

2009-03-06T12:20:00.000-08:00

Contributed by Rosie Groesbeck

From Lexi Westergard

1 extra large egg

3 cups heaving cream

4 extra large egg yolks

1 tsp pure vanilla extract

½ cup sugar, plus 1 tbsp for each serving 1 tbsp grand marnier

Preheat oven to 300 degrees. In a bowl mix electrically, eggs, egg yolk, and ½ cup sugar just until combined. Meanwhile, scald the cream in a small sauce pan until it’s very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and grand marnier and pour into 6-8 ramekins until almost full. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35-40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to temperature, and refrigerate until firm.

To serve spread 1 tbsp of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until top hardens.

Martha Stewart Strawberries

2009-03-06T12:19:00.002-08:00

Contributed by Rosie Groesbeck

From Groesbeck Family

Whip 6 oz cream cheese. Add ½ tsp vanilla and 1 tbsp powdered sugar. Clean berries; trim bottoms off so they will stand upright. Use a melon baler to remove center. Put filling in pastry bag with star tip. Fill berries, may top with sliced almonds. Refrigerate until ready to serve.

Carmel Corn

2009-03-06T12:19:00.001-08:00

Contributed by Rosie Groesbeck

From Krista Kocherhans

1 cube butter

1 can sweetened condensed milk

1 cup brown sugar

1 bag of corn kernels

1 cup karo syrup

Melt butter, sugar, and syrup in a large saucepan. Bring to boil stirring constantly for 5 minutes. Stir in 1 can of sweetened condensed milk. Bring to boil a second time for 1 minute. Meanwhile, pop popcorn and sift through to get rid of kernels. Pour carmel mixture over the popcorn and combine with hands until it is spread evenly over all corn. Enjoy!

Pear and Brown Sugar Crisp

2009-03-06T12:18:00.002-08:00

Contributed by Carly Schutjer

Serves 6

Cooking Time: 70 – 80 minutes

Topping

2/3 c. Flour

5 Tbsp. Butter, softened (not melted)

¾ c. Rolled oats (instant or old-fashioned oatmeal)

½ c. Dark brown sugar, firmly packed

PinchSalt

Pear Filing

6 Large pears, Bosc or Bartlett, cored and cut into 1” long by ½” think pieces

1 Tbsp. Fresh lemon juice

2 tsp. Vanilla extract

1/3 c. Light brown or white sugar

½ tsp. Ground cinnamon

Pinch Ground Cloves

4½tsp. Cornstarch

Preheat oven to 350 ̊ F

In a large bowl, mix pears, lemon juice, vanilla, light brown or regular sugar, cinnamon, cloves, and cornstarch; toss to combine.

Pour pear mixture into an 11”x7” baking dish or 6 individual ramekins. Cover with topping. Turn oven down to 324 ̊ F and bake the crisp until the top is golden brown and the pears are tender, 70 – 80 minutes. Serve warm or at room temperature.

Caramel Chocolate Trifle

2009-03-06T12:18:00.001-08:00

Contributed by Allison Christensen

1 pkg (9oz) devil's food cake mix
2 pkgs (12 oz) instant chocolate pudding mix
1 carton (12 oz) frozen whipped topping
1 jar (12-1/4oz) caramel ice cream topping
1 pkg English toffee bits or almond brickle chips

Prepare and bake cake according to package directions for an 8 in square baking pan. Cool on wire rack. Prepare pudding according to package directions.

Cut cake into 1-1 1/2 in cubes; place half of the cubes in a 3-qt trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.

Pastry Cream

2009-03-06T12:17:00.000-08:00

Contributed by Allison Christensen

Makes about 4 cups

4 cups milk

1 cup sugar

5 TB cornstarch

5 TB all-purpose flour

1 tsp salt

3 large eggs

2 TB unsalted butter, cut into small pieces

1. Prepare an ice bath in a large bowl, and set aside. In a medium saucepan, combine milk and1/2 cup sugar; bring to a boil over medium-high heat.

2. Meanwhile, in a medium bowl, combine cornstarch, flour, remaining ½ cup sugar, and salt. In another bowl, whisk eggs until smooth. Add cornstarch mixture to eggs; whisk until mixture is well combined.

3. Whisking constantly, slowly pour hot milk into egg mixture. Transfer to a clean medium saucepan, and place over medium-high heat. Bring to a boil, whisking constantly, until mixture is thickened, about 2 minutes. Remove from heat, and transfer to a large bowl.

4. Whisk in butter, set bowl in ice bath, stirring occasionally, until mixture is well chilled. Lay plastic wrap directly on surface of pastry cream to prevent a skin of forming, and refrigerate until ready to use.

Mixed-Berry Trifle

2009-03-06T12:16:00.002-08:00

Contributed by Allison Christensen

¼ cup plus 2 TB sugar
¼ cup water
2 pints strawberries, halved or quartered
1 pint blueberries
2 half-pints raspberries
Pastry Cream (recipe follows)
1 cup heavy cream, whipped
1 10 to 12 ounce store-bought pound cake
or 9x5 inch homemade pound cake

1. Make sugar syrup: in small saucepan, combine ¼ cup sugar and the water, and place over medium-high heat. Cook, stirring occasionally, until sugar is completely dissolved, about 3 minutes. Remove.

2. In a medium bowl, combine strawberries, blueberries, and remaining 2 TB sugar; stir to mix well. Set aside 5 to 10 minutes.

3. Remove pastry cream from the refrigerator. Place whipped cream in a medium bowl, and fold in pastry cream until mixture is smooth and combined; set aside. Slice pound cake horizontally into three long slabs; cut each slab into 6 triangles (you should have 18 triangles of the cake). Arrange about a third of the triangles in a single layer, fitting snugly into the bottom of the trifle bowl. Generously brush cake with sugar syrup. Spoon a third of pastry-cream mixture on top, and spread to within ¼ inch of the edge of the edges. Add raspberries to fruit mixture on top of pastry-cream mixture in an even layer. Repeat with remaining ingredients to make two more layers. Cover with plastic wrap and refrigerate until ready to serve. Trifle can be prepared up to 2 hours in advance.

Jody's Sister Chocolate Trifle

2009-03-06T12:16:00.001-08:00

Contributed by Allison Christensen

1 box brownies (chewy is better)

2 packages of chocolate pudding

1 whipped cream

4 heath bars crushed up

Break the brownies into small chunks. Get a clear or glass deep bowl (looks really cool cause you can see the different layers) Then layer away. I usually start with the brownies, pudding, whipped cream, and then the candy bar. Repeat until you are out of ingredients or the bowl is full. Chill before serving.

Trifle

2009-03-06T12:15:00.000-08:00

Contributed by Sarah Parker

1 pound cake
1 can sliced peaches
1 lg. raspberry jello- (almost made up)
10 oz. frozen raspberries
1 lg. box vanilla instant pudding made up
1 can chunk pineapple
2 bananas

Line bowl with sliced pound cake. Layer jello, pudding and fruit then add a layer of pound cake and repeat layering of jello, pudding and fruit. Refrigerate.

Eclair Delight

2009-03-06T12:14:00.002-08:00

Contributed by Amber Griffiths

1 package of graham crackers

2 small packages of chocolate instant pudding (already made and set)

8 oz. tub of cool whip

In a large casserole dish, spread graham crackers to cover the bottom of the pan. Spread half of the chocolate pudding on top of the graham crackers. Then spread half of the cool whip on top of the pudding. Complete Éclair Delight with one more layer of graham crackers, remaining pudding, and remaining cool whip. Put in the refrigerator for two hours to set.

Chocolate Mousse

2009-03-06T12:14:00.001-08:00

Contributed by Becca Whitehead

Perfect dessert for having guests over, but make ahead
Yield: 4-6 servings
Prep time: 1/2 hour
Cook time: 1-3 hours

12 oz chocolate chips
1 1/2 tsp vanilla
pinch of salt
1 1/2 cups whipping cream heated to boiling
6 egg yolks
2 egg whites

Combine chocolate, vanilla and salt in blender fitted with steel knife and mix 30 seconds. Add boiling cream and continue mixing 30 seconds more or until chocolate is completely melted. Add yolks and mix about 5 seconds. Transfer to bowl and allow to cool (very important). Beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Place in serving glasses, cover with plastic wrap and chill. When chilled sufficiently, serve with whipped cream: 2 TBSP sugar for every 1 cup of whipping cream--beat on high until stiff peaks form.

Dulce De Leche and Apples

2009-03-06T12:13:00.001-08:00

Contributed by Ali Dohman

3 Tbsp. butter

4 apples, peeled, cored and cut into 1/4 in. slices (I usually use a mix of apples)

2 tsp. sugar

Good quality vanilla ice cream

Dulce de Leche:

1 14 oz. can sweetened condensed milk

1 tsp. vanilla extract

1. Put unopened can of condensed milk in large heavy saucepan that is higher than the can. Add water to come about three-quarters of the way up the sides of the can and bring to a simmer over medium heat. Reduce heat to a very low simmer, partially cover and cook, turning the can over at the halfway point (45 minutes), for a total of 1 1/2 hours. (You can remove the wrapper in the water with tongs when it falls off.) Remove the saucepan from the heat.

2. Let the can cool in the pan of water until it reaches room temperature. Open the can and pour the contents into a small bowl. Stir in the vanilla. The mixture should be very thick and taste like a rich caramel sauce. Cover and refrigerate.

In large skillet, melt butter over medium-high heat. Add apple slices and saute for about 10 minutes, or until softened and lightly browned. Sprinkle sugar over apples and cook for 3 to 4 minutes until they are nicely browned and softened but not mushy. Remove from heat and keep warm. (Sometimes I sprinkle a little cinnamon in with the sugar too.) Scoop ice cream into individual bowls. Spoon warm apples over and then the warm dulce de leche over the apples. Serve immediately.

Decadent Peanut Butter Pie

2009-03-06T12:12:00.000-08:00

Contributed by Jen Fugal

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. cream cheese at room temperature
½ cup sugar
12 oz. container of cool whip, divided
1 - 11.75 oz. jar hot fudge sauce, divided
Drizzle: 2 Tbs. Hot Fudge and 2 Tbs. Peanut butter

In a medium bowl, beat together peanut butter, cream cheese, and sugar. Gently fold in 3 cups cool whip. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Reserving 2 tablespoons of hot fudge sauce, place remaining fudge in microwave safe bowl. Microwave for 1 minute. Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining cool whip over hot fudge layer, being careful not to mix the two layers. Place the 2 Tbs. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbs. Peanut butter going the opposite direction of the hot fudge.

Strawberry Dream Pie

2009-03-06T12:11:00.000-08:00

Contributed by Jen Fugal

1 pie crust – baked

Strawberries, fresh or frozen, enough to make 2 cups masked

1 ½ cups sugar

6 tablespoons cornstarch

1 cup water

1 package (8 oz.) cream cheese, softened

2 tablespoons milk

Whipping cream

Powdered sugar

1 small package strawberry jell-o

Mix sugar and cornstarch in a 2 quart saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute; cool. Heat milk in microwave; add 2 teaspoons of dry jell-o mix. Using electric mixer, beat cream cheese and milk mixture until smooth and creamy. Spread cream cheese mixture into bottom of pie crust. Put the strawberry mixture on top of cream cheese mixture. Heat a few tablespoons of the whipping cream. Add the rest of the jell-o powder and mix until dissolved. Mix all of the whipping cream together with an electric mixer. Put the whipped cream on top of the pie. Refrigerate about 3 hours or until set.

Grandma Fugal's Apple Pie

2009-03-06T12:10:00.000-08:00

Contributed by Jen Fugal

4 cups cooked down apples (drained)
¾ cup sugar
¾ tsp. cinnamon
2 or 3 Tbs tapioca or flour
1 tsp butter

Mix sugar, cinnamon, and tapioca together and stir into apples. Dump into a baked crust and dot with butter. Top with another crust and bake at 400 for about 35 minutes or until lightly brown.

Pineapple Dessert

2009-03-06T12:02:00.002-08:00

Contributed by Sarah Parker

9oz. Cool Whip

1 can crushed pineapple

1 can Eagle Milk

6 T. “Real Lemon Juice”

Combine and pour on Graham Cracker Crust in 13x9” pan.

Chocolate Haupia Pie

2009-03-06T12:02:00.001-08:00

1 9-inch prepared pie crust
7 ounces semi-sweet chocolate
1-1/2 cups heavy whipping cream
1/4 cup sugar
Shaved chocolate, for garnish

Haupia:

1 can coconut milk
1 cup milk
1 cup sugar
1/2 cup cornstarch
1 cup water

Preheat oven & bake crust according to the directions.

Meanwhile, make haupia: Whisk coconut milk, milk and sugar together in a small saucepan. In a separate bowl, dissolve cornstarch in water. Bring coconut milk mixture to a boil, then reduce to a simmer and whisk in cornstarch mixture, whisking until thickened.

Microwave chocolate pieces on high 1 minute; stir to melt completely. Pour half the haupia into a bowl. Mix remaining haupia with melted chocolate and pour over the bottom of the baked pie crust. Layer white haupia over the top. Cool pie at least 1 hour in refrigerator.

Or, if you're like me (always looking for the easy way out)... instead of going through the hassle of melting chocolate & adding it to the haupia, just make some chocolate pudding, pour that into the bottom of the cooked pie crust & then layer the white haupia over the top.

Whip cream with 1/4 cup sugar until still peaks form. Garnish pie with whipped cream and shaved chocolate. Chill another hour. Serves 6 to 8.

Cheesecake Cookie Cups

2009-03-06T12:00:00.000-08:00

Contributed by Christina Kowallis

12 servings

12 pieces NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

1 (8 ounce) package cream cheese

1/2 cup NESTLE® CARNATION® Sweetened Condensed Milk

1 large egg

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling

PREHEAT oven to 325 degrees F. Paper-line 12 muffin cups.

PLACE one piece of cookie dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

Mini Cheesecakes

2009-03-06T11:59:00.002-08:00

Contributed by Stefanie Hendon

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.

Place 1-2 vanilla wafers into the bottom of each paper cup.

In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light, fluffy and smooth. Make sure the batter is smooth or the cheesecake won’t turn out. Fill each miniature muffin liner with this mixture, almost to the top.

Bake for 15 minutes. DO NOT overcook. (The tops of the cheesecake do not need to crack in order to be finished.) Cool. Top with a teaspoonful of cherry pie filling.

Cherry Cheesecake Pie

2009-03-06T11:59:00.001-08:00

1 ready made graham cracker pie crust
1 can sweetened condensed milk
1 8oz. package cream cheese (softened)
1/3 cup lemon juice
1 can cherry pie filling (raspberry or strawberry is also yummy)

Combine sweetened condensed milk and cream cheese in a bowl and beat with a hand mixer until smooth. Add the lemon juice and mix until incorporated. Pour into pie shell. Refrigerate for about 4 hours or until firm. Just before serving top with pie filling.

Never Fail Pie Crust

2009-03-06T11:57:00.000-08:00

Contributed by Lindsey Miller
(Makes 3 single-crust, 9-inch pies)

Cut together with pastry cutter or forks until the size of peas:
3 cups flour
1 1/3 cups Crisco
½ tsp. salt
Mix together in separate bowl:
4 Tbs. water
1 egg
1 Tbs. vinegar
Add egg mixture to flour mixture. Stir until all flour is mixed in and can be gathered into a ball. Wrap it in plastic wrap and chill in fridge.
Roll out between two floured sheets of waxed paper. Peel off paper and place in pie pan.
For bake times, check filling recipe on the can. For single crust shell, poke with fork and bake 475 degrees, 8-10 minutes.

Triple Chocolate Pumpkin Cheesecake

2009-03-06T11:56:00.000-08:00

Contributed by Rosie Groesbeck

From Crystal Durrant

1 ½ cups crushed Oreos

1 cup milk chocolate chips, melted and cooled

½ stick butter, melted

1 cup canned 100% pure pumpkin

3 bricks cream cheese

1 tsp pumpkin pie spice

1 cup sugar

1 cup semi-sweet chocolate chips, melted and cooled

2 tbsp cornstarch

3 oz bittersweet baking chocolate

3 large eggs

2 tbsp butter

½ cup sour cream

1 tbsp light corn syrup

2 tsp vanilla

Heat oven to 350 degrees. Coat cooking spray on 8 inch spring-form round pan. To make the crust, stir melted butter in crushed Oreos until evenly moistened. Press mixture firmly in bottom of pan. Bake 8-10 minutes, until set. Cool on rack. Wrap outside of pan with foil. Reduce heat of oven to 300 degrees.

To make the filling, beat cream cheese, sugar, and cornstarch in large bowl with mixer on medium speed until smooth. Brat in eggs one at a time, just until blended. Beat in sour cream and vanilla to combine. Divide batter evenly between 3 bowls. Stir melted milk chocolate chips into 1 bowl; pour onto crust in an even layer. Whisk pumpkin and pumpkin spice into another bowl. Carefully spoon over chocolate layer to cover, then gently smooth into an even layer. Don’t let batter run together. Stir semi-sweet chips into remaining batter. Spoon over pumpkin layer.

Set spring-form pan in the middle of a roasting pan. Place roasting pan in oven rack and add boiling water to come ½ way up side of spring-form pan. Bake 1 ½ to 1 ¾ hours until cake is set, but center still jiggles slightly. Turn off oven with the door close; let cake cool in oven for 1 hour. If cake hasn’t pulled away from side of pan, carefully run thin knife around edge. Remove foil, cool cake on rack. Cover, refrigerate at least 4 hours or over night.

To make Chocolate glaze, stir ingredients in small saucepan over low heat until chocolate melts and mix is smooth. Remove from heat, cool slightly. Remove pan sides from spring-form pan, place cake on serving plate. Spread glaze over the top. Refrigerate until glaze sets.

Raspberry Marble Cheesecake

2009-03-06T11:55:00.002-08:00

Contributed by Rosie Groesbeck
From Crystal Durrant

1 package graham crackers 1/3 cup lemon juice
½-1 cube margarine 1 tsp vanilla
½ cup sugar 1 can raspberry pie filling
18 oz package cream cheese 1 small container of fresh raspberries
1 can sweetened condensed milk

Crush graham crackers in larger Ziploc bag. Pour into a bowl. Mix melted butter and sugar with crushed crackers. Press into 9” round pie dish. Refrigerate while making the cheesecake mixture.

Mix softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and vanilla. Mix until smooth. Pour into crust. Drop 4-6 small spoonfuls of raspberry filling into cheesecake (be careful not to get too much). With a knife cut into cheesecake and marble the filling by sliding the knife one direction, then changing the direction 90 degrees. Then place fresh raspberries around the edge of the cake about 1 inch apart. Chill for 3 hours and then ENJOY!

Lemon Blueberry Cheesecake Bars

2009-03-06T11:55:00.001-08:00

Contributed by Carly Schutjer

For the base: For the filling:

Butter, for greasing 16 ounces cream cheese, room temperature

2 tablespoons sugar 2 eggs

1/8 teaspoon ground cinnamon 2 lemons, zested and juiced

9 graham crackers About 1/2 cup sugar, eyeball it

1/2 stick unsalted butter, melted 1 1/2 cups fresh blueberries

Powdered sugar, for dusting

Preheat oven to 325 degrees F.

For the base:

Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

Peachy Keen Cobbler

2009-03-06T11:54:00.001-08:00

From Marta Writes

1 cup Flour
1 cup Sugar
pinch of Salt
3 tsp. Baking powder
3/4 cup Milk
1 stick butter, melted
1 large can of peaches, drained

Pour peaches in a bowl and add 1 tsp. of each of the following:

Vanilla
Ginger
Cinnamon
Nutmeg

Mix well until all peaches are coated. In a separate bowl, mix dry ingredients with the milk; pour into deep casserole dish (well greased). Pour melted butter on top of the batter within the dish. Without mixing, dump the peaches right in the middle of the dish. DO NOT STIR!

Bake 40-45 minutes in a 400 degree oven. Let it sit for ten minutes while you let the ice cream soften and warm up a jar of caramel topping. Enjoy.

Peach Blueberry Cobbler

2009-03-06T11:53:00.001-08:00

1/2 cup butter

1 cup flour

3/4 cup sugar

2 teaspoons baking powder

1/2 cup milk

3 cups fresh sliced peaches

1 cup fresh blueberries

1/2 cup sugar

Melt butter in 2 1/2-quart baking dish (I use a 9x13 pan); set aside. Combine flour, 3/4 cup sugar and baking powder. Add milk and stir until blended. Pour batter over butter in baking dish; do not stir. (it will be thick and a little molding is necessary, "do not stir" scared me, but don't sweat it, it works out!)

Combine peaches, blueberries and 1/2 cup sugar; spoon over batter. Do not stir. Bake at 350 degrees for 45-50 minutes. Serve warm with vanilla ice cream.

Knobby Apple Cake

2009-03-06T11:51:00.001-08:00

Contributed by Allison Christensen

Dice 3 c Apples

Cream together:

1 c sugar
1/4 c shortening

Add:

1 egg
1 t vanilla

Add diced apples and mix well.

Sift:

1 c flour
1/2 t salt
1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/2 t nutmeg

Stir into apple mixture and pour into 8x8 ungreased pan. Bake a 350 for 45 min. Enjoy plain!!! If you double makes 9x13 pan. Option: Caramel ice cream sauce drizzled on top. Mix melted caramels with a little milk drizzle on top

Chocolate Molten Cake with Homemade Peppermint Ice Cream

2009-03-06T11:50:00.000-08:00

Contributed by Allison Christensen

Ingredients:

12 tablespoons unsalted butter, plus more for greasing ramekins

1 cup semi-sweet chocolate chips

1/3 cup milk chocolate chips

1/8 tsp. salt

3 large whole eggs

3 large egg yolks

1/2 cup sugar

1 cup all-purpose flour

1 cup chopped milk chocolate or semi-sweet chocolate pieces

Vanilla ice cream, for serving

Raspberries and strawberries, for garnish

Directions:

Preheat oven to 375 degrees. Grease and sugar 6 6-8 oz. ramekins. Combine the butter and chocolate in a pan on low heat. Heat the chocolate mixture until melted and set aside to cool slightly.

In a mixer on medium-high speed, beat the eggs, the egg yolks and the sugar for about 5 minutes, or until they are thick and a light yellow color. On low speed gradually add the flour and then the chocolate-butter mixture.

Pour half of the batter into the ramekins, put the chocolate chunks in, and then fill them about 7/8 of the way to the top. Place on sheet tray and bake for 15 to 18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. This dessert has very thin line between being under and overdone!

Remove from the oven and let sit on a cool surface for 3 to 5 minutes. Run a paring knife between the cake and ramekin to loosen the sides. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with vanilla ice cream and garnish with raspberries and strawberries, if desired.

If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure the ramekins are well buttered and covered in the cocoa.

Chef Suggestion: Add a little bit of crushed peppermint candies to the middle of each molten cake when you put in the chocolate pieces.

Red Hot Velvet Cupcakes

2009-03-06T11:49:00.002-08:00

Cupcakes:

1/4 cup dark unsweetened cocoa powder
2 Tbsp. red no-taste gel food coloring
1/4 cup boiling water
6 Tbsp. unsalted butter , cut into small pieces and softened
2 Tbsp. room temperature vegetable shortening
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 tsp. pure vanilla extract
2 1/2 cups cake flour
1 tsp. salt
1 Tbsp. cider vinegar
1 tsp. baking soda

Buttercream Frosting:

1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
3 sticks unsalted butter , soft but cool, cut into small pieces
1 tsp. pure vanilla extract
2 tsp. cinnamon
Cinnamon imperials candies (optional)
Red white-chocolate hearts (optional)

To make cupcakes: Preheat oven to 325°. Line 36 (2 1/2-inch) muffin pan cups with paper liners. In a medium bowl, whisk together cocoa powder, food coloring, and boiling water. Set aside to cool. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

Stir buttermilk and vanilla into the cooled cocoa mixture. Sift cake flour and salt together into another bowl. With the mixer on low, alternate adding the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. Beat until incorporated. In a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. Add to batter and stir until just combined.

Fill each cupcake liner about 2/3 full with batter. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool for 10 minutes. Remove cupcakes from pan, and let cool completely.

To make buttercream frosting: In a heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until cool, 5 minutes. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase speed to medium-high and beat until frosting is light and fluffy, 3 minutes. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Frost each cupcake with buttercream. Garnish with cinnamon imperials and white-chocolate hearts, if desired.

Pumpkin Rolls

2009-03-06T11:49:00.001-08:00

Contributed by Allison Christensen

Cake

Powdered sugar

¾ cup all purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

½ tsp ground cloves

¼ tsp salt

3 large eggs

1 cup granulated sugar

2/3 cup pumpkin

1 cup chopped walnuts (optional)

Filling

1 pkg (8oz) cream cheese

1 cup sifted powder sugar

6 Tbs butter or margarine

1 tsp vanilla extract

powdered sugar

For Cake: Preheat oven to 375F. Grease 15 x 10 inch jelly roll pan. Line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts

Bake for 13 –15 minutes or until top of cake springs back when touched. Immediately loosed and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Better Than Anything Cake

2009-03-06T11:47:00.001-08:00

Contributed by Erin Fugal

Crust:

1 stick softened margarine
1 ½ cup flour
½ cup chopped nuts

Mix well and press into 9x13 inch pan. Bake at 350 for 15 minutes or until light brown.

Filling:

1 8 oz. pkg. cream cheese
2/3 cup powdered sugar
1 8 oz. pkg. cool whip

Mix and spread over cooled crust.

Mix and spread over cheese mixture one 6 ounce package of instant pudding (chocolate or butterscotch) and 3 cups of milk. Spread additional cool whip after pudding has set. Sprinkle nuts and shaved pieces from candy bar. Can be frozen 2 weeks in advance. It takes 2 hours to thaw.

Double Chocolate Loaf

2009-03-06T11:46:00.004-08:00

Butter , for greasing pan

3/4 cup tightly-packed dark brown sugar

1 cup Dutch cocoa powder , sifted

1 1/2 cups all-purpose flour , plus more for dusting

3/4 cup granulated sugar

1 1/2 tsp. baking soda

3/4 tsp. baking powder

1 tsp. salt

2 eggs

1 egg yolk

3/4 cup buttermilk

1/2 cup vegetable oil

1 tsp. vanilla

8 ounces semisweet (60 percent) chocolate chunks

Whipped cream (optional)

Preheat oven to 350°. Butter one 9" x 5" x 3" loaf pan, dust with flour, and knock out excess flour.

Place brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Press out any lumps with the back of a large spoon. Add cocoa, flour, granulated sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk egg and egg yolks until blended, then add buttermilk, vegetable oil, and vanilla; whisk until combined.

Turn mixer to low and pour in egg-buttermilk mixture in a thin steady stream, mixing just until combined. Remove the bowl; stir in chocolate chunks by hand with a wooden spoon.

Pour the batter into the prepared pan and bake in the center of oven for 1 hour, or until a toothpick inserted in the center of loaf comes out clean.

Let cool in pan for 15 minutes; remove and place on rack to cool completely. Serve plain or toasted; top with whipped cream (optional).

Crockpot Cake

2009-03-06T11:46:00.003-08:00

1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix

Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, eggs, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings.

5 Minute Mug Cake

2009-03-06T11:46:00.001-08:00

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

18 Minute Cake

2009-03-06T11:45:00.001-08:00

Contributed by Rosie Groesbeck

Groesbeck Family—the ultimate birthday cake!

Mix:

2 cups flour

2 cup sugar

½ tsp salt

Melt and add to above:

1 cube butter

½ cup oil

1 cup water

4 tbsp cocoa

Add:

½ cup butter milk

1 tsp baking soda

Beat and add last:

2 eggs

1 tsp vanilla

Bake at 400 degrees for 25 minutes in a 9x13 pan.

Frosting for 18 Minute Cake:

2 cups powdered sugar

3 tbsp cocoa

¼ cup butter

½ tsp vanilla

1 can evaporated milk or milk to add until desired consistency.

Homespun Applesauce Cake

2009-03-06T11:40:00.000-08:00

Contributed by Rosie Groesbeck
Groesbeck Family

2 cups flour grated rind of 1 lemon
1tsp baking powder 1 egg, well beaten
1/2 tsp salt 1 ½ cup thick applesauce
½ cup butter 1 tsp baking soda
1 cup sugar ½ cup raisins or craisins
1 tsp cinnamon ½ cup chopped nuts
1/3 tsp allspice

Cream butter, sugar, cinnamon, allspice and lemon rind until soft and smooth. Add egg and beat until fluffy. Combine applesauce and soda. Add to creamed mixture. Combine dry ingredients and stir in until well mixed. Add nuts and raisins. Put into a well greased and floured 8” square cake pan. Bake at 350 for 1 hour. You can also make 3 small loaf pan cakes.

Cinnamon Bundt Cake

2009-03-06T11:39:00.002-08:00

Contributed by Rosie Groesbeck

Groesbeck Family

Mix and set aside:

1 package yellow cake mix

2 tbsp flour

1 (8 oz) carton sour cream

1 tbsp cinnamon

1 small package instant vanilla pudding

½ cup sugar

½ cup oil

4 eggs

Beat for 4 minutes. Put half of the cake batter and ¾ cinnamon mixture in bundt. Swirl around with knife. Pour remaining batter in and sprinkle the rest of the cinnamon on top. Bake for 40-60 minutes at 350 degrees.

Hot Fudge Sundae Cake

2009-03-06T11:39:00.001-08:00

Contributed by Rosie Groesbeck
Groesbeck Family

Mix in 8x8 cake pan: Add to mixture:
1 cup flour ½ cup milk
¾ cup sugar 2 tbsp oil
½ tsp salt 2 tbsp vanilla
2 tsp baking powder 1 cup chopped nuts
2 tbsp cocoa

Mix to sprinkle over top:
1 cup brown sugar
¼ cup cocoa

Pour over top 1 ¾ cup hot water and DO NOT STIR! Bake at 350 degrees for 40 minutes. Double the recipe for a 9x13 cake.

Ooey Gooey Chocolate Cake

2009-03-06T11:38:00.000-08:00

Contributed by Rosie Groesbeck

Also Known As: Better than Anything Cake

1 chocolate cake baked in a 9”X13” pan

½-1 can sweetened condensed milk

1 jar caramel topping

1 (8 oz) cool whip/ whipped cream

1 heath bar or 1.2 cup heath bits from package

Poke holes in cake with end of wooden spoon. Pour sweetened condensed milk and caramel on the cake is still hot/warm. When cake is cool spread whipped topping over top. Sprinkle crumbled heath bar on top. This is amazing!!!

Strawberry Whoopee Pies

2009-03-06T11:29:00.001-08:00

Cookies:

1 cup (about 5 ounces) stemmed and halved strawberries
3 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 cups light brown sugar
2/3 cup canola oil
1/2 cup plain yogurt
2 large eggs

Filling:

1 cup (about 5 ounces) stemmed and halved strawberries
5 egg whites
1 1/2 cups granulated sugar
4 sticks butter , cut into cubes, at room temperature
Red no-taste gel food coloring

To make cookies: Put strawberries in a food processor and pulse in short bursts just until they are chopped into small pieces (about 4 to 5 pulses), and set aside. (Be careful not to puree them.) Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.

Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in chopped strawberries and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.

Preheat oven to 350°. Using a measuring spoon, drop a heaping tablespoon of batter onto a parchment-paper-lined baking sheet to form each cookie, spacing dollops about 2 inches apart. Working in batches, bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes. Remove cookies from oven; cool completely.

To make filling: Puree strawberries in a food processor until smooth (about 15 seconds); set aside. Whisk egg whites and granulated sugar together in the top of a double boiler until sugar is dissolved and mixture is milky white, about 2 minutes. Transfer egg white mixture to the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until soft peaks form and mixture is glossy, about 2 minutes. Remove whisk attachment and replace with paddle attachment. Add butter and beat until smooth and fluffy, about 5 minutes. Add reserved strawberry puree and about 3 to 5 drops food coloring (frosting should be a light shade of pink), and beat again until well combined, about 1 minute more.

To assemble: Generously frost the flat side of half of the cookies, then top each with an unfrosted cookie to form sandwiches. Transfer to a platter and serve.

Peanut Blossoms

2009-03-06T11:28:00.003-08:00

Contributed by Sarah Parker

1 c. white sugar

2 t. vanilla

1 c. packed brown sugar

3 ½ c. flour

1 c. butter

2 t. baking soda

1 c. creamy peanut butter

1 t. salt

2 eggs

1 lg. bag Hershey’s kisses

¼ c. milk

Cream first 5 ingredients. Beat in milk and vanilla. Sift flour, soda and salt and add to mixture. Shape into balls (walnuts size). Roll in additional white sugar. Place on ungreased cookie sheet and bake at 375 degrees for 12 min. Immediately press chocolate kisses into each. Makes 7 dozen.