SNICKERDOODLES

1 cup butter
1 ½ cups sugar
2 large eggs
2 ¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
3 Tbsp. sugar
1 Tbsp. cinnamon

Preheat oven to 350°.

Mix butter, 1½ cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda, and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.***

Meanwhile, mix 3 Tbsp. sugar and 1 Tbsp. cinnamon in a small bowl.

Scoop 1-inch balls of dough into the sugar/cinnamon mixture. Coat by gently rolling balls in the mixture.

Place on chilled ungreased cookie sheet, and bake for 10 minutes.Remove from pan after 1 minute.

***I chilled 2 cookie sheets. One would always be in the fridge chilling while the other was baking. Make sure dough stays chilled as well.

BANANA BARS

1/2 cup butter/margarine, softened

2 cups sugar

3 eggs

1 1/2 cups mashed ripe bananas

1 tsp. vanilla extract

2 cups flour

1 tsp. baking soda

1 tsp. salt

Frosting:

1/2 cup butter/margarine, softened

1 (8 oz.) pkg. cream cheese, softened

4 cups powdered sugar

2 tsp. vanilla extract

In a mixing bowl, cream together butter and sugar.  Beat in eggs, bananas, and vanilla.  In a smaller bowl, combine flour, soda, and salt; add to creamed mixture and mix well.  Pour into a greased 15x10x1 inch baking pan.  Bake at 350º for 25 minutes.

Frosting:  Cream butter and cream cheese in a mixing bowl.  Gradually add powdered sugar and vanilla; beat well.  Spread over bars.

GINGERBREAD CRUMB CAKE

2 cups flour

1 1/3 cups sugar

1 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

1/4 tsp. ground cloves

1/2 cup margarine or butter, cut into pieces

1 tsp. baking soda

1 tsp. baking powder

1 cup buttermilk

2-4 Tbsp. molasses

2 eggs

1 Tbsp. water

Preheat oven to 350°.

Lightly spoon flour into dry measuring cup and level with a knife.  In a bowl, combine flour, sugar, ginger, cinnamon, nutmeg, salt, and cloves and cut in margarine with a pastry blender until mixture resembles coarse meal.  Reserve 1 cup flour mixture; set aside.

Combine the remaining flour mixture, baking soda, and baking powder.  Add the buttermilk, molasses, and eggs to flour mixture.

Beat at medium speed until blended.  Spoon into a greased 9 x 13-inch pan.  Combine reserved 1 cup flour mixture and water; stir with a fork.  Sprinkle over batter.

Bake at 350° for 30 minutes.  Cool on a wire rack.

PUMPKIN RIBBON CAKE

Cake:

2 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups sugar

3/4 cup butter or margarine, softened

3 eggs

3/4 cup solid pack pumpkin

1/2 cup milk

1 tsp. vanilla

Filling:

1 (8 oz.) pkg. cream cheese, softened

1/4 cup sugar

Topping:

Powdered sugar

Frozen Whipped Topping, thawed (optional)

For cake, combine flour, baking powder, spices, baking soda and salt in small bowl; mix well and set aside.  In a medium bowl, beat sugar and butter until light and fluffy.  Add eggs, pumpkin, milk and vanilla; beat well.  Slowly add flour mixture to pumpkin mixture; mix well.  Set aside.

For filling, whisk cream cheese and sugar until well blended and smooth.  Spread 2 1/2 to 2 3/4 cups of the cake batter evenly over bottom of a greased 9 x 13 baking dish.  Spoon cream cheese mixture evenly over cake batter; carefully spread over batter.  Spoon remaining cake batter over cream cheese mixture, spreading evenly.

Bake at 350º for 45-50 minutes or until cake tester inserted in center comes out clean.  Cool completely.

Before serving, sprinkle cake with powdered sugar.  Cut into wedges.  Serve with whipped topping, if desired.

BANANA SNACK CAKE

1/2 cup shortening

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 cup mashed ripe bananas (2-3 medium)

1 tsp. vanilla extract

2 cups all purpose or whole wheat flour

1 tsp. baking soda

1 tsp. salt

1/2 cup buttermilk

1/2 cup chopped nuts

Frosting:

1/2 cup packed brown sugar

1/4 cup butter or margarine

6 Tbsp. milk

2 1/2  – 3 cups powdered sugar

In a mixing bowl, cream shortening and sugars.  Add eggs, one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk.  Stir in nuts.

Pour into a greased 9 x 13 inch pan.  Bake at 350° for 25 – 30 minutes or until toothpick inserted near center comes out clean.  Cool on wire rack.

For frosting, combine brown sugar, butter, and milk in a saucepan.  Bring to a boil over medium heat; boil and stir for 2 minutes.  Remove from heat; cool to lukewarm.  Gradually beat in powdered sugar until frosting reaches spreading consistency.  Frost the cake.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup cocoa

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

1 cup milk

1/2 cup vegetable oil (or canola)

2 tsp. vanilla extract

1 cup boiling water

Preheat oven to 350º.  Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, soda, and salt in a large bowl.  Add eggs, milk, oil, and vanilla.  Beat on medium speed for 2 minutes.  Stir in water.  (Batter will be thin.)  Pour batter evenly into prepared pans.

Bake 30-35 minutes or until a toothpick comes out clean.  Cool 10 minutes.  Remove from pans to wire racks.  Cool completely.

Frost using Hershey’s “Perfectly Chocolate” Frosting.

CHILI EGGS

10 eggs

1 pt. (2 cups) small curd cottage cheese      

4 cups grated cheese Cheddar/Monterey    

1/2 cup flour

2-4 oz. diced green chilies                 

1/2 cup butter, melted then cooled      

1 tsp. baking powder

1/2 tsp. salt

Beat the 10 eggs until lemony.  Add the remaining ingredients to eggs and thoroughly combine.  Pour into a greased 9 x 13 casserole dish.

Bake at 350º for 35 minutes, or until center is firm.  Serve hot with salsa.

GERMAN PANCAKES

1 cup milk

1 cup flour

1/2-1 tsp. salt

6 eggs

6 Tbsp. butter

1/2 tsp. sugar

Melt butter in 9 x 13 baking dish in a 425º oven.  Blend together milk, flour, salt, and eggs.  Pour egg batter into pan and bake for 20-25 minutes.  Serve with warmed applesauce, powdered sugar, or syrup.

Top with lemon juice and powdered sugar or cinnamon sugar, syrup, jam or fruit.

BUTTERMILK COFFEE CAKE

2 1/2 cups all-purpose flour

1 1/2 cups packed brown sugar

1/2 tsp. salt

2/3 cup butter, margarine, or shortening

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 beaten eggs

1 1/3 cups buttermilk or sour milk

1/2 cup chopped nuts

Grease bottom and 1/2 inch up sides of a 9 x 13 baking pan; set aside.  Combine flour, brown sugar, and salt.  Cut in butter till mixture resembles coarse crumbs; set aside 1/2 cup.  Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.

Combine eggs and buttermilk.  Add egg mixture all at once to dry mixture; mix well.  Spoon batter into prepared pan.  Stir together reserved crumb mixture and nuts.  Sprinkle atop batter.

Bake at 350º for 35 to 40 minutes or till a wooden toothpick comes out clean.

TROPICAL BANANA CRUMB CAKE

1 1/4 cups flour

1/3 cup sugar

1/3 cup dark brown sugar, packed

1/4 tsp. ground allspice

1/8 tsp. salt

1/4 cup margarine or butter, cut into small pieces

1/2 tsp. baking soda

3/4 tsp. baking powder

1/2 cup (1 medium) ripe banana, mashed

3 Tbsp. milk

1 egg

1/4 cup flaked, sweetened coconut

1 tsp. water

(1/2 cup reserved flour mixture)

Preheat oven to 350°.  Lightly spoon flour into dry measuring cup and level with a knife.  Combine flour, sugars, allspice, and salt in bowl; cut in margarine until mixture resembles coarse meal.  Reserve 1/2 cup flour mixture for topping: set aside.   

Combine remaining flour mixture, baking soda, baking powder, banana, milk and egg.  Beat at medium speed with a mixer until blended.  Spoon batter into a greased 8-inch round cake pan. 

Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork.  Sprinkle crumb mixture over batter.

Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.  Cool on wire rack.

BANANA-SOUR CREAM COFFEE CAKE

1 1/4 cups sugar, divided

1/2 cup chopped pecans

1 tsp. ground cinnamon

1/2 cup butter, softened

2 eggs

1 cup mashed ripe bananas

1/2 cup sour cream

1/2 tsp. vanilla

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350°.  In a small bowl, stir together 1/4 cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup Bundt pan.  Set remaining mixture aside.

In a large bowl, beat butter at medium speed of an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears.  Add banana, sour cream, and vanilla, beating at low speed just until blended.

Combine flour, baking powder, soda, and salt; fold into creamed mixture.  Pour half of batter into prepared pan; sprinkle with remaining pecan mixture.  Top with remaining batter.

Bake 45 minutes or until a long toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes remove from pan, and cool on wire rack.

Can sprinkle with a dusting of powdered sugar before serving, if desired.

RESTAURANT-STYLE FRENCH TOAST

1/3 cup all-purpose flour

1/4 cup sugar

1/4 tsp. salt

1/4 tsp. ground cinnamon

1 cup milk

4 large eggs

1/2 tsp. vanilla

vegetable oil or shortening

8 to 10 slices Texas toast or crusty French bread

Confectioners’ sugar, sliced fruit, butter, and pancake syrup for serving (optional)

In a medium-size bowl, combine flour, sugar, salt, and cinnamon.  Add milk, eggs, and vanilla; whisk briskly to remove any lumps of flour.

Grease skillet or frying pan with a paper towel that has been dipped in oil or shortening.  Heat skillet over medium-high heat until a drop of water sizzles when flicked onto skillet.

Dip both sides of bread slice into the batter briefly.  Let some of the batter drip off, then place bread in skillet.  Cook until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second.  If needed, add a little more oil to skillet to cook all of the slices.  Repeat procedure with remaining bread slices.  Keep French toast warm in a low oven as you cook remaining slices.  (Or cook several at a time on a griddle.)

Dust with confectioners’ sugar and serve with butter, syrup, or fruit, if using.

MORNING GLORY BRUNCH CASSEROLE

18 hard boiled eggs, sliced thin

1 lb. bacon, cooked & drained

1/4 cup butter

1/4 cup flour

1 cup milk

1 cup cream

1 lb. jar Cheese Whiz

1/4 tsp. thyme

1/4 tsp. marjoram                                

1/8 tsp. garlic powder

1/4 cup chopped parsley, fresh if possible

Hard boil eggs, cool and slice.  Make a cream sauce, adding flour to melted butter. Gradually and milk and cream, stirring constantly until thick.  Add Cheese Whiz and stir until melted.  Add seasonings, including half the parsley.

In a buttered 9 x 13 baking dish, layer egg slices, sauce, crumbled bacon, etc., ending with sauce.  Bake covered at 350º for about 40 minutes. Garnish with fresh parsley.  Serve hot and bubbly.  Serve with toast.

PIZZA DOUGH

BREAD MACHINE

1 Pizza                                    2 Pizzas

6 oz. water (80-90ºF)               12 oz. water

2 Tbsp. vegetable oil               4 Tbsp. vegetable oil

2 cups all purpose flour           4 cups all purpose flour

1/2 tsp. sugar                          1 tsp. sugar

1/2 tsp. salt                             1 tsp. salt

2 tsp. active dry yeast or        4 tsp. active dry yeast or

1 1/2 tsp. fast rise yeast                   3 tsp. fast rise yeast

8-16  oz pizza sauce

favorite meat, toppings, and cheese

Add lukewarm water and vegetable oil to pan. Add bread flour, sugar, and salt to pan. Level ingredients. Make a well in the middle of the dry ingredients and add yeast. Program machine for DOUGH setting.  When done remove dough from pan and place onto floured surface. Knead about 1 minute, then let rest 15 minutes.

Roll dough out to fit 12 or 14-inch pizza pan. Place dough onto greased pan which has been sprinkled with cornmeal.

Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20-25 minutes.

Spread pizza sauce evenly over curst, then top with favorite meat, toppings and shredded cheese. Bake in preheated 425º oven for 20 to 25 minutes or until golden brown on top.

Let rest 5 minutes before cutting.

HOMEMADE BISQUICK MIX

8 cups flour

1 1/4 cups nonfat dry milk

1/4 cup baking powder

1 Tbsp. salt

2 cups shortening

Combine flour, milk, baking powder and salt.  Cut in shortening. 

Store in tightly closed container in cool place.

Use anywhere Bisquick or biscuit mix is called for.

FIVE-STAR BROWNIES

3 eggs

2 cups sugar

1 1/2 tsp. vanilla extract

1/2 cup butter, melted

1/4 cup shortening, melted

1 1/2 cups all-purpose flour

3/4 cup baking cocoa

1 1/4 tsp. salt

1 cup chopped nuts, optional

In a mixing bowl, beat eggs, sugar and vanilla until well mixed.  Add butter and shortening.  Combine flour, cocoa and salt; stir into egg mixture and mix well.  Add nuts if desired.

Pour into a well greased 9 x 13 inch baking dish. Bake at 350º for 30 minutes or until a toothpick comes out with moist crumbs.  Cool in pan.

CHEWY BROWNIE MIX IN A JAR

1 2/3 cups sugar                                   

3/4 cup semi-sweet chocolate chips   

3/4 cup cocoa                          

3/4 cup melted butter or margarine     

1 1/3 cup all purpose flour        

2 large eggs

2 Tbsp. water

2 tsp. vanilla extract

1/4 tsp. salt

1/2 tsp. baking powder

Mix all ingredients in a bowl and stir well.  Spread in a greased 9 x 13 baking dish.  Bake at 350º for 18-25 minutes or until wooden pick inserted in center comes out slightly sticky.

Cool completely on wire rack.  Dust with powdered sugar.

LION HOUSE LEMON BARS

Crust:                                     Filling:

1 1/4 cups butter                     4 eggs

2 1/4 cups flour                       2 cups sugar

1/2 cup powdered sugar         6 Tbsp. lemon juice

                                                4 Tbsp. flour

                                                1 tsp. baking powder

CRUST: Preheat oven to 350º.  Put butter in mixer bowl and beat until softened.  Add flour and powdered sugar and mix on low speed until just combined.  Spread dough evenly in a 9 x 13-inch pan.  Bake for 10 minutes or until the corners are light golden brown.  Remove from oven and pour filling on top of crust.

FILLING: In a small mixing bowl, mix together eggs, sugar, lemon juice, flour, and baking powder with a wire whisk or on low speed of a mixer for just a few minutes.  (It is important not to mix a lot of air into the filling.)  Pour on top of partially baked crust and bake for 30-35 minutes.  Allow to cool slightly and dust with powdered sugar.  Cut into small bars.

LEMON BLUEBERRY CRUMB BAR

Base

3 cups all-purpose flour

2 cups rolled oats

1 2/3 cups packed brown sugar

1 1/2 tsp. baking powder

1 1/4 tsp. ground nutmeg

1/2 tsp. salt

1 tsp. grated lemon zest

1 1/4 cups butter or margarine, softened

1 egg, beaten

Topping

1 egg

1 can (14 oz.) sweetened condensed milk

2 tsp. grated lemon zest

1/2 cup lemon juice

2 Tbsp. all-purpose flour

3 cups blueberries, thaw if frozen

Grease 9 x 13 baking dish.  Preheat oven to 375º.

1. Base:  In a bowl mix together flour, oats, brown sugar, baking powder, nutmeg, salt and lemon zest.  Using a pastry blender, cut butter in until mixture resembles coarse crumbs.  Set 2 cups aside.  Add egg to remaining mixture and mix until just combined.  Spread evenly in prepared dish.  Bake in preheated oven for 10 minutes.

2. Topping:  In another bowl, beat egg, condensed milk and lemon juice until smooth and blended.  Blend in flour and lemon zest.  Stir in blueberries.  Spread evenly over base.  Bake 40 to 45 minutes longer or until lightly browned.  Place dish on a rack to cool completely, then cut into bars.

OATMEAL CARMELITAS

1 1/4 cup flour

1 1/4 cup oats
1 cup brown sugar

3/4 tsp. baking soda

1/4 tsp. salt

1 cup butter

1 cup chocolate chips (or less)

1 1/2 cups walnuts

1/2 (12 oz.) jar caramel ice cream topping

5 Tbsp. flour

Combine flour, oatmeal, brown sugar, baking soda, salt and butter.  Press 1/2 of mixture into a 9 x 13 inch pan.  Bake at 350º for 10 minutes. 

Sprinkle with chocolate chips and nuts.  Blend caramel topping with flour and pour over chocolate chips and nuts.  Sprinkle with remaining crumb mixture.  Bake 15 to 20 minutes.  Cool completely and cut.