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.

GARLIC DINNER ROLLS

BREAD MACHINE

1 cup warm water (105º to 115º)

3 cups bread flour

1/3 cup nonfat dry milk

3 Tbsp. sugar

1 tsp. salt

1 tsp. garlic powder

3 Tbsp. butter or margarine, softened

2 1/4 tsp. active dry yeast

1 large egg white

2 Tbsp. water

Place ingredients, except last two (egg white & water) in bread machine pan in order suggested by manufacturer.  Set machine on Dough cycle, press Start.

Grease muffin tin lightly.  Remove dough from machine when cycle is finished.  On lightly floured surface, divide into twelve equal pieces; shape into balls.  Place in prepared tin.  Cover with a damp cloth, allow to rise in warm place for about 45 minutes or until double in size.

Preheat oven to 350º.  Combine egg white and water in a small bowl, lightly brush over top of rolls.  Bake for 15 minutes or until light golden brown.  Serve warm.

BASIL GARLIC BREAD

BREAD MACHINE

2/3 cup warm milk (70º to 80º)

1/4 cup warm water (70º to 80º)

1/4 cup warm sour cream (70º to 80º)

1 1/2 tsp. sugar

1 Tbsp. butter, softened

1 Tbsp. grated Parmesan cheese

1 tsp. salt

1/2 tsp. minced garlic

1/2 tsp. dried basil

1/2 tsp. garlic powder

3 cups bread flour

2 1/4 tsp. active dry yeast

In a bread machine pan, place all ingredients in order suggested by manufacturer.  Select basic bread setting.  Choose crust color and loaf size if available.

Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

ORANGE JULIUS

6 oz. frozen orange juice concentrate

1 cup milk

1 cup water

2/3 cup sugar

1 tsp. vanilla

8 ice cubes

Combine all ingredients in blender.  Blend until smooth.

BAKED CORN CASSEROLE

1/2 cup butter, melted

2 eggs, beaten

1/4 cup sugar

1 cup sour cream

1 can whole kernel corn, undrained

1 can cream style corn

1 box Jiffy corn muffin mix

Mix above ingredients.  Put in greased 9 x 13 baking dish.  Bake at 350º for 50-60 minutes or until set and golden brown on top.

ARLENE'S SPAGHETTI LASAGNE

8 oz. uncooked spaghetti or other thin pasta

1 clove garlic, finely chopped

1 Tbsp. butter

2 lbs. lean ground beef

1 tsp. sugar

salt and pepper

2 cans (8 oz. each) tomato sauce

1 can (6 oz.) tomato paste

1 (3 oz.) pkg. cream cheese, softened

1 cup sour cream

6 green onions, chopped

1/4 cup grated Parmesan cheese

Boil spaghetti in large saucepan of salted boiling water until almost tender.  Drain and reserve.

Heat butter in large skillet over medium heat.  Add garlic; cook and stir 1 minute.  Add ground beef and sugar; season with salt and pepper.  Cook and stir until beef is no longer pink; drain fat.  Add tomato sauce and tomato paste; simmer 20 minutes, stirring occasionally.

Meanwhile, blend cream cheese and sour cream in medium bowl until smooth.  Add green onions and mix well.

Spread a little meat sauce in 2-quart casserole dish to prevent noodles from sticking.  Layer 1/2 of spaghetti, 1/2 of sour cream mixture and 1/2 of meat mixture.  Repeat layers.  Sprinkle on Parmesan cheese.  Bake at 350° for 35 minutes or until heated through.

*** This casserole can be frozen and baked later, however, thaw it in the refrigerator overnight and let it come to room temperature before baking.

HARD CANDY

1 cup sugar                            

1/2 cup corn syrup

Mix together and cover with saran wrap.  Heat in microwave 3 min 10 sec.

Remove and stir.  Cover with new piece of saran wrap and heat in microwave for 3 min 10 sec.

Add:

1 tsp. flavor oil

6-10 drops food coloring        

Stir.

Spray candy molds lightly with cooking spray. Pour mixture into molds. Let cool. Serve.

MICROWAVE PEANUT BRITTLE

1 cup sugar

1/2 cup light corn syrup

1 pinch salt (optional)

1 1/2 cups dry roasted peanuts

1 Tbsp. butter

1 tsp. vanilla

1 tsp. baking soda

Grease a baking sheet and set aside.  In a glass bowl combine, sugar, corn syrup, and salt.  Cook in microwave for 6 to 7 minutes on High (700 W); Mixture should be bubbly.  Stir in butter, vanilla, and peanuts; cook 2 to 3 minutes longer.

Quickly stir in baking soda, just until mixture is foamy.  Pour immediately onto greased baking sheet.  Let cool 15 minutes or until set.  Break into pieces and store in airtight container.

*** Place baking sheet in 200° oven while peanut brittle is baking and remove just before pouring.  This will give you a little more work time to spread the peanut brittle to the thickness you like.

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.

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.

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.

BASIC WHITE BREAD

BREAD MACHINE

9 oz. lukewarm milk (1 cup + 2 Tbsp.)                      

3 cups bread flour                              

1 1/2 Tbsp. sugar

1 1/2 tsp. salt

2 Tbsp. butter/margarine

2 tsp. active dry yeast or 1 1/2 tsp. fast rise yeast

Add milk to bread pan, then add bread flour, sugar and salt; Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine.

BASIC DINNER ROLLS/BREAD STICKS

BREAD MACHINE

7 1/2 oz. water (80-90ºF)                      

3 cups bread flour

2 Tbsp. dry milk                     

3 Tbsp. butter or margarine

3 1/2 Tbsp. sugar                     

1 tsp. salt

2 tsp. active dry yeast or 1 1/2 tsp. fast rise yeast

softened butter or slightly beaten egg white

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry 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 on a floured surface. Let rest 15 minutes.

Finish as desired. Place on greased baking pans or sheets, cover and let rise in warm, draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in preheated 350º oven for 15-20 minutes or until golden brown.   Serve warm.

Clover Leaf Rolls: Yields 1½ dozen (Make 54 balls)

Crescent Rolls: Yields 2 dozen                     

Bread Sticks: Yields 2 dozen

RAISIN BREAD

BREAD MACHINE

1½ Pound Loaf                      1 Pound Loaf

8 1/2 oz. water (80-90ºF)         7 oz. water

2 3/4 cups bread flour             2 cups bread flour

2 Tbsp. dry milk                      1 Tbsp. dry milk

1 1/2 Tbsp. sugar                    1 Tbsp. sugar

1 1/2 tsp. salt                           1 tsp. salt

1 tsp. cinnamon                      1/2 tsp. cinnamon

2 Tbsp. butter/margarine        1 Tbsp. butter

2 tsp. active dry yeast or        1 1/2 tsp. active dry yeast

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

3/4 cup raisins                        1/2 cup raisins

Add liquid ingredients to pan. Add dry ingredients, except yeast and raisins, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients.  Make a well in the middle of the dry ingredients and add yeast.

Program machine.

When alert sounds during Kneading period, add raisins.