Lemon Crinkle Cookies

½ c butter, softened
1 c granulated sugar
½ tsp vanilla extract
1 whole egg
1 tsp lemon zest
1 tbsp fresh lemon juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1-½ c all-purpose flour
½ c powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. If using a non stick darker baking tray, reduce baking time by about 2 minutes.

Ranger Cookies

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups wheaties cereal
1 1/2 cup coconut

mix shortening, sugar, eggs and vanilla. stir in all dry ingredients. dough will be stiff. make a small golf size ball and place on a non greased cookie sheet. bake until set but not hard, about 9-11 minutes. cool for 3 minutes before removing from cookie sheet.

Fruit Smoothie

1 cup strawberries (frozen)
1/2 cup blueberries (frozen)
1 banana
1 peach or mango
3/4 cup vanilla yogurt
1/4 cup skim milk

blend together and enjoy. Serves 2

Flag Cookie

INGREDIENTS 1 tube (18 ounces) refrigerated sugar cookie dough* 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened 3/4 cup confectioners' sugar 4 1/2 teaspoons lemon juice 1/2 cup fresh blueberries 2 cups quartered fresh strawberries

DIRECTIONS Press cookie dough into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees F for 10-12 minutes or until golden brown. Cool on a wire rack. In a mixing bowl, beat cream cheese, sugar and lemon juice until smooth. Spread cream cheese mixture over crust. Decorate with blueberries and strawberries to resemble a flag.

carmel popcorn

• 3 Quarts Popped Popcorn
• 1 cup packed brown sugar
• 1/2 cup Karo light corn syrup
• 1/2 cup butter
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp vanilla
• Large mixing bowl
• Sauce pan
• Wooden mixing spoon

1. • 1

     Pop the popcorn. Separate the popped kernels from any of the unpopped kernels. You don't want any guests breaking a tooth.

     Salt very lightly.

   • 2

     Prepare an area to receive the hot coated popcorn.

     Layout a 24" x 24" (appr.) area of wax paper. Butter thoroughly to prevent the caramel corn from sticking.

   • 3
     Boiling the caramel topping.

     In medium sauce pan combine brown sugar, corn syrup, butter, and salt. Bring to a boil over medium heat stirring constantly. Stop stirring. Boil for (4) minutes. Remove from heat, stir in baking soda and vanilla. It will become foamy. Stir until the baking soda is completely dissolved.

   • 4
     Finished caramel corn cooling on the waxed paper.

     Pour over popcorn.

     Stir thoroughly to completely coat the popcorn. Pour the caramel corn onto the wax paper.

     Allow to cool completely before packaging. (It tastes great warm!)

   • 5

     Break into pieces of desired size. Store in air tight containers or Ziploc bags.

Cranberry Swirl Cheesecake

Cranberry Filling: 1 - 12 ounce (340 grams) bag of fresh or frozen cranberries 1/2 cup (100 grams) granulated white sugar 2 cups (480 ml) water zest of one lemon or orange Graham Cracker Crust: 2 cups (200 grams) of graham wafer crumbs or finely crushed Digestive biscuits 2 tablespoons (25 grams) granulated white sugar 1/2 cup (114 grams) unsalted butter, melted Cheesecake Filling: 24 ounces (680 grams) (3 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese) 1 cup (200 grams) granulated white sugar 1 tablespoon (12 grams) all purpose flour 4 large eggs, room temperature
1 tablespoon heavy whipping cream 1 teaspoon pure vanilla extract

Cranberry Filling: In a medium sized saucepan, place cranberries, sugar, and water. Then, over medium-high heat, cook the ingredients until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes thick and syrupy and reduced to about 2 cups (480 ml). This takes about 20-30 minutes. Remove from heat, stir in the zest, and let cool completely before using. (I like to make and refrigerate the cranberry filling the day.) Cranberry Swirl Cheesecake: Grease, or spray with a non stick vegetable spray, a 9 inch (23 cm) round springform pan. Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling. For Filling: In the bowl of your electric mixer (can use a hand mixer) place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour half the cheesecake filling into the pan. Take one-half cup of the cranberry filling and place spoonfuls over the cheesecake batter and then swirl gently with a knife. Top with the remaining cheesecake batter. Spoon another one-half cup of the cranberry filling over the cheesecake batter and swirl gently with a knife. (Note: You will have leftover cranberry filling which can be served with the baked cheesecake.) Place the cheesecake pan on a larger baking pan (to catch any drips) and place in the oven. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for another 60 to 70 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated at least eight hours or overnight. Serves about 12-14 people.

Pumpkin Roll

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 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)

Directions

1. 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.
2. 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.
3. 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.
4. 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.

Halloween Candy Bark

1 pound bittersweet chocolate chips
2 Butterfingers cut into irregular 1-inch pieces
3 Skor or Heath toffee candy bares cut into 3/4 inch irregular pieces
8 Peanut butter cups, each cut into 8 wedges
1/4 cup honey roasted peanuts
3 oz white chocolate, chopped
Reese's Pieces
Candy Corn

Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil: spread to 1/4 inch thickness.
Sprinkle all the candy over melted chocolate making sure each piece adheres.
Put white chocolate in heavy small saucepan. Stir constantly over low heat until completely melted and warm.
Remove from heat. Dip spoon into chocolate, wave from side to side over bark. Chill bark until firm. Slide foil with candy onto work surface, peel off foil. Cut or break bark into irregular pieces.

Oatmeal Fudge Bars -- Grandma Parry

1 c. butter
2 c. brown sugar
2 eggs
2 t. vanilla
2 1/2 c. flour
1 t. soda
1 t. salt
3 c. quick rolled oats (I use regular rolled oats)

Cream together butter and sugar. Mix in eggs and vanilla. Sift together flour, soda, and salt. Stir in oats. Add dry ingredients to the creamed mixture. Mix until well blended. Set aside.

Fudge Nut Filling
1 can condensed milk (14 oz.)
1 package semi-sweet chocolate chips (I use the 70% or mix what ever I have on hand, semi-sweet or milk)
2 T. butter
1/2 t. salt
1 c. nuts (this can be optional too)
2 t. vanilla

In a double boiler mix together chocolate chips, condensed milk, butter and salt. Stir until smooth. Add nuts and vanilla. You might be able to melt this in the microwave. I have never tried it--I wonder why?

Place two thirds of the oatmeal mixture in a 15" x 10" pan. (or similar size pan) Cover with the chocolate filling and dot with the remaining oatmeal mixture.

Bake at 350 degrees for 25 to 30 minutes.

Lemon Raspberry Angel Food Cupcakes

Cupcakes

1 package Angel Food Cake Mix
24 paper baking cups
3/4 cup seedless raspberry jam


Cream cheese frosting

8 oz cream cheese softened
1/4 cup butter softened
1/4 cup fresh lemon juice
16 oz powered sugar
2 teaspoon lemon zest

Preheat oven to 325.

Prepare angel food cake batter according to directions. Spoon batter into paper cups

Bake for 22-25 minutes. Cool in pans on a wire rack for ten more minutes. Remove from pans and let cool completely

Make a small hole in the tops of cupcakes with a knife or end of a wooden spoon. Pipe in the raspberry jam into the center of cupcakes.

Frosting

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Add lemon juice, beating just until blended. Gradually add powered sugar, beating at a low speed until blended. Stir in lemon zest.

Spread cream cheese frosting on top of cupcakes and garnish if desired

Cranberry bliss bar

• 2 sticks (1 cup) unsalted butter, softened
• 1–1/4 cups brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla
• 1–1/2 cups all purpose flour
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup plus 1/4–1/3 cup White Chocolate Chips
• 1/4 cup Crystallized Ginger Slices, minced
• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla
• 1–1/2 cups powdered sugar

1. Preheat oven to 350° F. Lightly grease a 9×13 pan or line it with parchment paper for easy removal.
2. Beat together the butter and sugar. Mix in the eggs and vanilla.
3. Add the flour, ginger, and salt into the batter. Beat well. Lightly stir in the 1/4 cup cranberries, 1/4 cup chocolate chips.
4. Pour the batter into the pan and bake for about 20-25 minutes, depending on your oven.
5. Make the frosting by beating the cream cheese, butter, and vanilla until smooth. Slowly add the powdered sugar and beat until you reach the desired consistency.
6. Spread the frosting onto the cooled cake.
7. Cut the frosted cake as desired into bars or triangles. Sprinkle the remaining minced cranberries and chocolate chips on the top.

Berry Creme fraiche cake

Poppy seed cake
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
8 oz (16 tablespoons) unsalted butter, softened
2 cups sugar
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1/4 cup poppy seeds

Creme Fraiche Berry Filling
1 pint blueberries
1/4 cup plus 2 tablespoons sugar
2 cups creme fraiche (store bought or homemade)
2/3 cups heavy whipping cream
1 pint raspberries

Creme Fraiche
2 cups heavy whipping cream
2 tablespoons buttermilk

In a plastic container, stir together the cream and buttermilk. Cover with an airtight lid and store at room temperature for 24 hours. Stir and cover. Again, let sit for 24 hours. If the creme fraiche is thick, refrigerate it. If it is still thin, let it stand for another 24 hours.
Preheat the oven to 350 degrees. Grease the bottom and sides of two 9 inch cake pans. Line the bottom with parchment paper.

To make the cake:
In a medium bowl, sift together the flour, baking soda, salt and baking powder.
Beat the butter with the sugar until light, 1 minute on medium-high speed with a stand mixer or 3 minutes with a handheld mixer. On medium speed, add the eggs, one at a time, beating for 30 seconds with a stand mixer or 1 minute with a handheld mixer after each addition. Periodically scrape down the sides of the bowl.

Stir together the buttermilk and vanilla. On low speed, add half of the buttermilk mixture. Mix until incorporated and than scrap down the sides of the bowl. Add half of the dry ingredients. Mix until combined and scrap down the sides of the bowl. Add the remaining buttermilk and dry ingredients in the same manner. Stir in poppy seeds.

Divide the batter between the two pans. Evenly spread it in the pans. Bake the cakes on the middle oven rack until a skewer inserted in the middle comes out clean, about 40 minutes.

Cool the cakes in their pans for 10 minutes. Unmold the cakes by running a small knife around the inside edges of the pans. Place a plate or wire rack on top of each cake and invert the cake and plate. Remove the pans and let the cakes cool completely. Carefully peel off the parchment paper.

Using a serrated knife, cut each cake in half horizontally, making a total of four layers.

To make the filling:
Cook the blueberries and 1/4 cup of sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved and the berries have popped open and become juicy, about 5 minutes. Let cool to room temperature.

Whip together the creme fraiche, cream and remaining 2 tablespoons sugar until stiff enough to hold it's shape but is still smooth.

To Assemble The Cake:
Place a cake layer on a serving platter. Spread one quarter of the creme fraiche filling on the top of the cake. Top with on quarter of the blueberry sauce and then one quarter of the raspberries. Place a second cake layer on the top and spread creme fraiche, blueberry sauce, and raspberries on top as you did with the first cake. Repeat with the third and fourth layers, ending with berries on the top of the cake.

If not serving within an hour, refrigerate the cake. Once removed, let it sit at room temperature for 15 minutes before serving.

Planning ahead:
The cake layers can be made up to 2 days in advance: wrap well in plastic wrap and store at room temperature. The blueberries can be cooked 2 days in advance and kept refrigerated. The creme fraiche and cream should be whipped just before assembling. The cake should be assembled the day it's going to be eaten.

Surpise Cookies

The cookies:
1 3/4 cups flour
3/4 cups unsweetened cocoa powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
about 15 marshmallows. halved crosswise

The frosting:
3 cups powdered sugar
6 tablespoons unsalted butter, room temp
1/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder
1/4 cup plus 2 tablespoons milk
3/4 teaspoon pure vanilla

Preheat the oven to 375 degrees.
Sift flour, cocoa powder, baking soda, and salt into a bowl.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minute. Reduce speed to medium-low, mix in egg, milk, and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.

Using a small ice-cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until firm, 8-10 minutes. Immediately press marshmallows half on top of each cookie. Bake until marshmallows begin to melt, about 2 minutes. Let cool completely on sheets or wire racks.

Make frosting:

Put sugar in medium bowl, Melt butter with the cocoa powder in a sauce pan over medium heat. Stirring occasionally. Add butter mixture to sugar, whisk in milk and vanilla.

Spread about 1 tablespoon of frosting on top of each cookie to cover marshmallow. Let stand to set, about 10 minutes. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

Red velvet Cake Balls

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Lemon Poppy Seed Cookies

2 1/2 Cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick butter
2/3 cup sugar
1 egg
2 teaspoons lemon zest or lemon extract
2 tablespoons lemon juice
2 tablespoons poppy seeds

In a small bowl, whisk together flour, baking powder and salt; set aside.

Beat butter and sugar on medium-high speed for 2 minutes or until smooth. Beat in egg, zest(or extract), and juice until fluffy, 1 minute. Gradually beat in flour mixture on low, just until blended. Add poppy seeds; stir to combine. Divide dough in half. Flatten each into 6-inch square; wrap in plastic. Refrigerate 2 hours or overnight. Let stand at room temperature 15 minutes before rolling.

Heat oven to 350 degrees. Coat 2 baking sheets with nonstick cooking spray. Lightly flour dough. Roll half of dough on lightly floured surface to 1/4 inch thickness. Using a round cookie cutter, cut out shapes. Reroll scrapes and repeat. Place cookies, 1 inch apart, on baking sheet. Repeat with other half of dough.

Bake at 350 degrees for 10- 13 minutes or until golden brown around edges. Remove to rack to cool completely.

Eclairs

1 c. water
1/2 c. butter
1 c. flour
4 eggs

Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip.

Bake 45-50 minutes at 400°F. Cool out of draft.

FILLING:

2 pkg. instant French vanilla pudding
2-1/2 c. milk
1 (8 oz.) container Cool Whip
1 tsp. vanilla

Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.

CHOCOLATE SAUCE:

6 oz. semi-sweet chocolate chips
1-1/3 c. canned (evaporated) milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla extract

Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla extract.

Dipped Cherry Cookies

Ingredients

• 2-1/2 cups all-purpose flour
• 3/4 cup sugar, divided
• 1 cup cold butter, cubed
• 1/2 cup finely chopped maraschino cherries, drained
• 12 ounces white baking chocolate, finely chopped, divided
• 1/2 teaspoon almond extract
• 2 teaspoons shortening
• Coarse sugar and red edible glitter

Directions

• In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.
• Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
• In a microwave, melt shortening and remaining white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
• Dip half of each cookie into chocolate; allow excess to drip off. Sprinkle with coarse sugar and edible glitter. Place on waxed paper until set. Store in an airtight container. Yield: about 4 dozen.

Lemon Dream Bars

1/3 cup butter
1 cup flour
2 tablespoons sugar

Cut butter into flour and sugar. Press firmly into ungreased 9x9 pan. Bake at 250 degrees for 15-20 minutes until set but not brown.

Combine in a bowl:
2 eggs beaten
1/2 teaspoon vanilla
1/2 cup brown sugar
1/4 teaspoon salt
3/4 cup coconut
1/8 teaspoon baking powder

Mix well and spread on partially baked dough. Bake at 350 degrees for 20-25 minutes.

Frosting:
2 teaspoons lemon zest
2 tablespoons lemon juice
1 cup powered sugar

Mix until smooth and frost frost bars. Pour over and spread to corners.

Classic Vanilla Cupcakes

1/2 cup softened butter
3/4 to 1 cup sugar
2 eggs
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup cold milk

Preheat oven to 350°F.

Bake Time: 18-24 minutes.

Yield: 12 cupcakes.

Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.

In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.