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25 Jan

– 1/2 cup butter, softened
– 1/2 cup granulated sugar
– 1/3 cup brown sugar (I used light brown)
– 1 egg
– 1/2 teaspoon vanilla
– 1 1/2 cups flour
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 teaspoon cream of tartar

– 2 tablespoons granulated sugar
– 1 teaspoon cinnamon

  1. In a large bowl, cream butter and sugars at high speed.
  2. Add egg, vanilla, and beat until smooth.
  3. In another bowl, combine flour, salt, baking soda, and cream of tartar.
  4. Pour dry ingredients into the wet ingredients, mix well.
  5. Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
  6. In a small bowl combine topping.
  7. Take about 2 1/2 tablespoons of dough and roll it into a ball.
  8. Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
  9. Lather, rinse, repeat for the remaining dough
  10. Bake cookies 10-12 minutes, NO MORE. Cookies may seem undercooked but will develop.

Chocolate Coconut Snowballs

25 Jan

– 1/3 cup butter
– 3 ounces cream cheese, softened
– 3/4 cup sugar
– 1 egg yolk
– 2 teaspoons almond extract
– 2 teaspoons orange juice
– 1 1/4 cups flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 (14 ounces) package coconut, divided
– 1 (12 ounces) package semi-sweet chocolate chips

  1. In large bowl, cream butter, cream cheese and sugar.
  2. Add egg yolk, almond extract and orange juice, beat well.
  3. Combine flour, baking powder and salt and gradually add to creamed mixture.
  4. Stir in 3 CUPS of the coconut.
  5. Cover and chill for an hour.
  6. Preheat oven to 350 degrees.
  7. Stir chocolate chips into dough.
  8. Shape dough into 1″ balls and roll each in remaining coconut.
  9. Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.


Hershey Kiss Cookies

25 Jan

– 1 cup butter
– 1 cup creamy peanut butter
– 1 cup sugar
– 1 cup brown sugar
– 2 eggs
– 4 cups flour
– 2 teaspoons baking soda
– 1 teaspoon salt
– 2 teaspoons vanilla
– 1 cup sugar (for rolling dough balls into)
– 2 packages Hershey’s chocolate kisses

  1. Cream the first 5 ingredients until light and fluffy.
  2. Sift the dry ingredients and gradually add to wet ingredients until mixed well.
  3. Form into small balls (1.5 to 2 inches) and roll in sugar.
  4. Place on lightly greased cookie sheet and flatten slightly with fingers, not too thin, just a little.
  5. Bake at 350 degrees for 8-10 minutes.
  6. As soon as you remove cookies from oven, push a Hershey’s Kiss into the center of the cookie, and cool completely.


Summer Strawberry Cloud

25 Jan

2 pkgs. regular or sugar-free strawberry gelatin
2 cups boiling water
1 pkg. regular or sugar-free instant vanilla pudding
2 cups milk
10 oz. angel food cake
1 lb frozen strawberries, thawed
1 container Cool Whip or other whipped topping

Cut angel food cake into one-inch squares, place in a 13×9 glass dish. Mix the two packages of strawberry gelatin with two cups of boiling water, stir until thoroughly dissolved. Add thawed strawberries to gelatin and stir. Pour over angel food cake, pressing cake down to absorb gelatin. Try to distribute the strawberries evenly.

Place in refrigerator and allow gelatin to set, about one hour.

Prepare instant vanilla pudding by whisking with two cups milk. Whisk until thoroughly blended and slightly thickened. Pour pudding over cake and gelatin, covering completely. Allow pudding to set, about 10 minutes.

When ready to serve, spread whipped topping evenly over the pudding.

Blackberry Cobbler

25 Jan

1/2 cup butter
2 cups self rising flour
2 cups white sugar
2 cups milk
3 1/2 cups blackberries – fresh, or frozen/thawed

Preheat oven to 350 degrees. Once oven temp is reached, melt butter in a 9×13 inch baking pan (glass works best).

In a medium bowl, stir together flour, sugar and milk – batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. DO NOT mix butter and batter together.

Drop blackberries into the batter. Bake for one hour or until golden brown.

Apple German Chocolate Cake

25 Jan

1 package German Chocolate Cake mix
1 20-oz can apple pie filling
3 eggs
1 1/2 cups mini chocolate chips
1 1/2 cups chopped walnuts
1 1/4 cups confectioners sugar
2 tbsp lemon juice
2 tbsp vanilla extract
2 tbsp water

Place apple pie filling in blender and process until the apples are in 1/4 inch pieces (or smooth, which is the way I like it). In a large bowl, blend cake mix, eggs, and apple pie filling (about five minutes – it should be rather fluffy). Place batter in a greased 13x9x2in pan. Sprinkle chocolate chips and walnuts over the top. Bake at 350 degrees for 45 minutes, or until a toothpick pushed in the center comes clean. Remove and allow to cool completely before icing.

(Icing is optional) Combine confectioners sugar, lemon juice, vanilla and water in a bowl and beat until smooth. Add more or less liquid or sugar to make a thick-runny glaze (about the consistency of thin honey). Drizzle glaze over cooled cake by spoonfuls. Glaze will semi-harden in about 10 minutes.

Killer Fudge

25 Jan

– 4 cups sugar
– 1/4 cup butter
– 12 oz can evaporated milk
– 4 cups semi-sweet chocolate chips (24-28 oz)
– 11.5 oz package milk chocolate chips
– 2 oz unsweetened baking chocolate (or 2 squares)
– 14 oz marshmallow creme
– 2 tsp vanilla extract
– 4 cups chopped nuts (optional)

Place sugar, butter and milk in a heavy sauce pan and bring to a boil under medium heat. Boil for 8 minutes, stirring frequently.

Place the chocolates, marshmallow, and vanilla in a large, heat-safe bowl or saucepan. Pour boiled mixture over remaining ingredients. Mix thoroughly. Pour mixture into buttered 8X10 or 9X11 or 11×13 pan, depending on how thick you want the fudge. Allow to cool before cutting.

This makes a huge batch of thick, soft fudge. Not the dry, crusty kind. We usually have it left over for months, and are sick of it by New Year’s.

Extremely Soft Oatmeal Cookies

25 Jan

These cookies are extremely soft, especially right out of the oven, so take care when transferring them off the cookie sheet.

1 cup raisins
1 cup butter (softened)
1 1/2 cups brown sugar (packed)
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 cups oatmeal (quick cooking oats)

Preheat oven to 355 degrees F. Put the raisins in a small pan of water and simmer, uncovered, until they’re puffy. Drain, rinse, and allow to cool. Using a mixer, cream and beat together the butter, brown sugar, and eggs in a medium bowl. In a separate bowl, combine the flour, soda, baking powder, cinnamon, oatmeal. Add to the creamed mixture, using beater to mix. Very gently fold in the raisins.

Drop by rounded spoonfuls (teaspoon for smaller cookies, tablespoon for larger cookies) on lightly greased cookie sheets. Bake for 8-9 minutes. Remove cookies from oven before they get brown. Cool for a couple of minutes on the cookie sheet before transferring to waxed paper to cool completely.

Apple Upside Down Cake

25 Jan

Another one from Recipezaar.

3-4 medium apples (such as Granny Smith)
1/4 cup melted butter
1/2 cup brown sugar

2 cups unbleached flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

Preheat oven to 350°
Topping: grease a 13x9x2-inch baking pan; line bottom with waxed paper and then grease the paper. Pare and core apples; then cut into 1/4-inch thick wedges (about 2 cups). Pour melted butter into pan and sprinkle with brown sugar. Arrange apples, edge to edge, over sugar.

Cake: sift together flour, baking powder and salt. Cream shortening with sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in dry ingredients alternately with milk. Add vanilla, blend well. Pour batter over apples.

Bake 40-45 minutes. Turn cake upside down on a large cake plate or platter immediately. Serve warm with whipped cream.

Zucchini Bread

25 Jan

Same as the carrot cake, this recipe was pulled out to take care of the abundance of leftover zucchini from the garden. Yes, even after making a batch of relish. And same as the pumpkin bread, this was wrapped in aluminum foil and distributed among the worthy. Excellent with a spread of cream cheese.

3 eggs
1 cup vegetable oil
2 1/2 cups sugar
2 cups grated zucchini (unpeeled)
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 cups unsifted flour
1 cup chopped walnuts

Mix in order that ingredients are given. Bake at 350 degrees for one hour, or until a knife or toothpick inserted in the center comes out clean. Use either a 3 quart bundt pan or 8×5 loaf pans.