Snickerdoodles

 

The secret ingredient is cinnamon chips. Don't you think?!

1/2 c. butter, softened

1/2 c. shortening

1 1/2 c. white sugar

2 eggs, room temperature

2 tsp. vanilla extract

Blend the above ingredients with a mixer until the lumps are gone and it's fluffy.

2 3/4 c. flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

1 c. cinnamon chips

Whisk the above ingredients in a separate bowl from the butter/sugar mixture, then add to the sugar/butter mixture all at once.  Stir together with wooden spoon until just combined.

3 Tbsp. white sugar

2 tsp. ground cinnamon

Combine these two ingredients in a small bowl or measuring cup, then pour it onto a plate. Roll dough into balls and then roll the ball in the cinnamon/sugar mixture. Place the balls of dough two inches apart on an ungreased baking sheet (or use parchment paper).

Bake in a 400-degree oven for eight minutes. Be careful not to overbake, unless you really like crumb-y cookies.

Mom's Pecan Pie

 

This is in the first Sisters' Cookbook. Every year I wonder if this recipe makes one or two pie fillings - it's one. Mom always made this for Thanksgiving, sometimes using walnuts when pecans were too expensive. It's one of my permanent Thanksgiving Dinner assignments. (I always use this pie crust recipe. The pastry!)

3 eggs

1 Tbsp sugar

2 Tbsp flour

2 c. dark corn syrup (buy it in October! Trust me. Each bottle is two cups)

1 tsp. vanilla

1/4 tsp. salt

1 c. pecans, chopped

Beat eggs until they are thick and lemon-colored.

Mix flour and sugar together; add to eggs. Beat well.

Stir in corn syrup, vanilla, salt and pecans. Pour into an unbaked pie shell.

Bake at 350 degrees for 45-50 minutes. (In Utah it's always at least 50 minutes.)

Sunday Scotcheroos

 

When Brian finally gets home from church on Sundays, he needs a Scotcheroo. You get it.

1 c. light Karo syrup

1 c. sugar

1 c. creamy peanut butter

6 c. Rice Krispies cereal

Topping

1 c. milk chocolate chips 

1 c. butterscotch chips

In a medium saucepan on medium heat, slowly heat Karo syrup and sugar, stirring constantly. When the sugar is completely dissolved and it's bubbling a little, take it off the heat and stir in the peanut butter until the mixture is smooth.

Put the Rice Krispies into a large bowl (like your biggest Tupperware bowl) and pour the syrup and peanut butter mixture over it. Mix with a spatula until combined. Transfer the mixture to a greased, 9x13" pan and spread evenly.

For the topping, melt the chips together over medium heat on the stove while stirring constantly, or microwave if you prefer. Once the chips are completely melted, pour over the Rice Krispies. Spread the butterscotch/milk chocolate topping evenly with a spoon or spatula. Cool until the topping has hardened.

Fresh Raspberry Pie

I had the brilliant idea to use something from the weekly specials at Kohler's (the local grocery store that advertises in the Lehi Free Press) in a recipe from the Lehi Historical Society Cookbook, make and photograph the recipe and publish it alongside the weekly Kohler's ad. The only hitch is we get the new ad on Monday and the paper is put together early on Tuesday. That means 24 hours to find the recipe, get ingredients, make it, take a picture of it. Are you sweating too?! It worked, though! And this pie was DELICIOUS. I cheated with a Marie Callendar's pie crust, but as always, back off.

1 c. sugar

1 c. water

3 Tb cornstarch

1 Tb white corn syrup

1/8 tsp salt

1/4 tsp red food coloring

3 Tb dry raspberry flavored Jell-O

1 quart or 4 cups fresh raspberries

1 pre-baked pie crust

In a heavy saucepan, combine sugar, water, cornstarch, corn syrup, salt, and food coloring. Bring to a boil and cool until nearly clear and thick. Add Jell-O and mix well. Cool. Fold in whole raspberries. Pour into baked pie shell.

Refrigerate. Serve with fresh whipped cream. (The recipe adds, "or Cool Whip," but you're better than that.)

Pumpkin Snickerdoodles

Yes, I stole this picture. These are amazing! I ate a dozen for dinner tonight (and then took a dozen Tums). That was a bad idea. But if you can manage to just eat 1 or 2, you'll be fine. 

3 1/4 cups all-purpose flour

3 1/2 tsp cornstarch

1 tsp cream of tartar

1 tsp baking soda

1/2 tsp baking powder

1/2 + 1/8 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1 cup granulated sugar

3/4 cup packed light brown sugar

1 cup unsalted butter, softened

1 large egg yolk

3/4 cup canned pumpkin puree

1 1/2 tsp vanilla extract

For Rolling:

1/4 cup granulated sugar

1 1/2 tsp ground cinnamon

Directions: 

1. In a mixing bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Set aside. 

2. In another mixing bowl, cream together butter and sugars until combined. Mix in egg yolk, then mix in pumpkin and vanilla extract. With the mixer, gradually add the dry ingredients to the butter mixture. Keep covered in the fridge for at least 45 minutes. 

3. In a small bowl, mix together the sugar and cinnamon. Scoop dough into about a 2 Tbsp sized ball, forming a ball with your hands, of course. Toss ball of dough in the cinnamon and sugar mixture until covered. Then place on a baking sheet, spacing cookies about 2 inches apart. 

4. Preheat oven to 350. Bake for 13-15 minutes. Do not under bake. They're still gross hours later. 

Lazy Daisy Cake

My friend made this cake for us when we visited them over the weekend. I made her give me the recipe because it was so good! I'll post a picture later.

Cake:
4 eggs
2 cups sugar
2 tsp vanilla
2 cups plus 3 T flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup butter

Topping:
1 1/2 cups packed brown sugar
3/4 cup butter, melted
1/2 cup cream
2 cups flaked coconut

In a mixer, beat eggs, sugar and vanilla until thick, about 2 minutes. Add baking powder and salt. Mix until combined. In microwave, bring butter and milk to a boil. Add to batter and beat until combined. Pour into a greased 9x13 pan. Bake at 350 degrees for 35-40 minutes or until the cake tests done. Combine frosting ingredients, spread over warm cake. Turn oven to broil and return the cake to oven and broil for 3-4 minutes until lightly browned and bubbly. Serve warm or cool.

Peanut Butter-Chocolate Revel Bars

These are a definite favorite in our house!  Our girls thought they were called "Rebel" bars!  We are in the South, after all!

butter, minus 2 TBS

1 cup butter, softened  (minus 2 TBS)
1/2 cup peanut butter
2 cups packed brown sugar
1 tsp baking soda
2 eggs
2 tsp vanilla
2 1/2 cups flour
3 cups quick rolled oats
1 1/2 cups semisweet chocolate chips
1 14-ounce can sweetened condensed milk
2 tsp vanilla

Preheat oven to 350 degrees. Set aside 2 tablespoons of the butter to use for another purpose, say, on toast or something.  In a large mixing bowl beat the remaining butter with a mixer until fluffy.  Add the brown sugar and baking soda.  Beat until combined, scraping the sides occasionally.    Beat in eggs and 2 teaspoons vanilla until combined.  Beat in as much of the flour as you can with the mixer.  I was able to do the whole amount.

Transfer mixture to a bowl to stir in oats.

 Transfer mixture to a bowl and stir in any remaining flour and the rolled oats.

Mixture should be smooth.

For filling, in a medium saucepan combine the peanut butter, chocolate chips, and sweetened condensed milk.  Cook over low heat until chocolate melts, stirring occasionally with a wire whisk. Be careful not to cook too long or the chocolate will scorch.  Remove from heat.

 Press two-thirds of the rolled oats mixture into the bottom of an non-greased baking dish. 

 

Spread chocolate filling evenly over oat mixture.  Dot remaining rolled oat mixture over chocolate filling to form a top crust.

Bake about 25 minutes, or until crust is light brown.  The chocolate filling will still look moist.  Cool pan on a wire rack, cut into bars and enjoy!

Cool pan on a wire rack.

Cut into bars.

Enjoy!

 

Raspberry Bread Pudding

I made this for Christmas dessert this year. It's amazing! Unfortunately, you can feel your heart slow down to almost a stop when you eat it. It's so naughty. But so worth it.


Cream Mix
1 1/2 loaves aged, white bread (I found a great loaf of texas toast sized bread slices)
1 quart heavy cream
3 cups sugar
1 egg
1 tsp vanilla

In a large bowl, combine cream, sugar, egg and vanilla. In another large bowl, tear bread into 1" cubes. Pour the cream mixture over the bread and stir to coat well. Let it stand for 30 minutes, stirring every 5 minutes to allow cream to absorb completely.

Fruit Filling
5 cups frozen raspberries
1 cup sugar
1/2 cup apple juice

Combine raspberries, sugar and apple juice, stirring until sugar is dissolved. I let this mixture stand for a while with the bread and cream.

Layer a 9x13 baking dish with 3/4 of the bread mixture, then pour all of the fruit filling over the bread mixture, spreading evenly. Top with the remaining bread mixture.
Bake for 40-50 minutes at 375 degrees.
Serve warm with vanilla sauce.

Vanilla Sauce
1/2 cup butter
3 T flour
1.5 cups heavy cream
1/3 cup sugar

Over medium heat, melt butter. Add flour and stir for 10 minutes until it has a nutty aroma. Do not brown. Add salt, cream and sugar and boil until mixture is thick (it takes a while). Remove from head and add vanilla. Drizzle over bread putting.

From Grandma Carol Furniss, Apple Bars

Mom brought this to me a few months ago.  Since we're getting close to apple season (but not quite yet in St. Louis, eh Melissa?) I thought it would be fun to try this soon.  I don't use margarine anymore, so I'll substitute unsalted butter.  In case you can't make out what it says at the top, the recipe is dated 5-12-78 from someone called "Ardys Holte" and it serves 32.  First one to try this, take a picture and send it to me please. :)  (Is anyone else interested in how the unpeeled apples look when they're cooked?  What kind do you think would work best, Jen?)

1 c. brown sugar

1/4 c. margarine (or unsalted butter)

1 egg, unbeaten

2 c. chopped, unpeeled apples

1 c. sifted flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

1/2 c. nuts

Stiff batter.  Bake in 9"x12" (about) pan at 350 degrees for 40 minutes.  (She wrote "less" above that, so maybe set the timer for 35 minutes and check on it.)  Cool.  Cut into 32 small bars.  Roll in powdered sugar.

Caramel Popcorn

Brian's specialty is caramel popcorn.  The soft kind.  It's one of the things we like to make on Sundays when we need a treat, so it's important to have all the ingredients (Makenzie!  ingredients!) in your house all the time.  Just in case of emergency, you know.

1 cube butter

1 c. light Karo syrup

1 c. brown sugar

1 c. sweetened condensed milk

1 big bowl of popped popcorn (not microwave popcorn)

In a large saucepan, combine butter, syrup, brown sugar, and condensed milk.  Bring to a boil, then take it off the heat.  Pour over popped popcorn and stir.

Peanut Butter Brownies

This is my very favorite brownie recipe of all time.  If by some miracle you have some left over the day after you make them, you will find that something magically delicious happens to these brownies after being in the fridge overnight.  These are so good, I'll even eat the edges.  [I remember Ben telling me once that he and Jen were perfect for each other because she likes the edges of the brownies and he likes the middle pieces.  That's true love.]

 

Peanut Butter Brownies

1 c. (2 sticks) of butter, melted

2 c. sugar

4 eggs

 

Mix above ingredients until well blended, then add:

 

2 tsp. vanilla

1 1/2 c. flour

2/3 c. cocoa

1/2 tsp. baking powder

1 tsp. salt

 

Mix well until blended and pour into greased 9x13 pan.  Dollop small amounts of peanut butter throughout the pan (about 1/2 cup total).  Use a knife to swirl peanut butter around just a bit.  Bake at 375 for 20-25 minutes.

Never Fail Chocolate Cake

Never Fail Chocolate Cake

This recipe was given to me by my good friend Tammy Fenberg.  i have tweaked it just a bit to make it even more foolproof.  it is fast and easy, especially if you don't have a box mix.

1C. buttermilk/sour milk (add 1 tsp. vinegar to 1 C. milk; let sit five min.)

1 C. oil

2 beaten eggs

1 tsp. vanilla

Combine above ingredients; mix well

3 C. flour

3 tsp. baking soda

1 tsp. salt

2 C. sugar

1/4 C. special dark cocoa (if you can find it; regular works, too, but is not as fabulous)

1 box chocolate jello pudding mix

Sift above ingredients into a large bowl.

Add wet combination; mix on medium speed.

Add 1C. hot water slowly while mixing.

Bake @ 350˚ for 35 minutes

Fudgy Chocolate Frosting

1/4 C. softened butter

3/4 C. cocoa

1 lb. powdered sugar

1/4 C. milk

dash of salt

Glossy Frosting

This fluffy frosting works so well on angelfood cakes, but is also good on 9x13 cakes. It doesn't require powdered sugar or butter, and uses a comparatively small amount of sugar. Zola Hancock gave me the recipe many years ago as an alternative to buttercream when the price of sugar went up sharply.

Glossy Frosting
3/4 C. granulated sugar
6 Tablespoons light Karo syrup
6 Tablespoons water
scant 1/2 tsp. cream of tarter

For 9x13 cake:
1/2 C. granulated sugar
1/4 C. light Karo syrup
1/4 C. water
1/4 tsp. cream of tarter
For either amount - bring ingredients to a boil and cook til it barely begins to make a thread in cold water. This just takes a few minutes. Meanwhile, beat stiffly 3 egg whites for larger cake or 2 egg whites for smaller cake. Pour syrup over beaten egg whites while beating and beat until cool. Add 1 tsp. desired flavoring (I prefer vanilla, but almond is a good flavor also.) May add food coloring if you want to. Frost cake in fluffy swirls.

Homemade Marshmallows

This is the recipe my friend Heidi used to show me how to make these delicious treats.  I just took it right from the website.  is that okay?  we share stuff right out of cookbooks, right.  anyway, here is the link if that will make it official http://smittenkitchen.com/2009/06/springy-fluffy-marshmallows/.



Springy, Fluffy Marshmallows 

Adapted from Gourmet, December 1998

These homemade marshmallows are not only easy to make, they set as perfectly as promised: puffed and lightweight, bouncing off one another as I tossed them in the container. Even better, they toasted like a campfire charm speared on the end of a skewer, and s’mooshed between two graham crackers with a square of chocolate.

Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

there are a lot of instructions, but it really only took 20 minutes to do the whole thing and three hours in the fridge to cool. not that intimidating really. I used food coloring to make them pink and a metal heart-shaped cookie cutter to cut them out.  the possibilities are endless on this one

Chewy Toffee Almond Bars

I got this recipe off a bag of Heath bits.  They're very rich so don't make them if you don't have someone to share them with.  Otherwise you might make yourself sick.

1 cup (2 sticks) butter, softened
1/2 cup sugar
2 cups flour
1 1/3 cups Heath toffee bits
3/4 cup light corn syrup
1 cup sliced almonds, divided (I had a bag of whole almonds and chopped them up, instead)
3/4 cup coconut, divided

Heat oven to 350 degrees.  Grease sides of 13"x9" pan.

Beat butter and sugar until fluffy.  Gradually add flour, beating until well blended.  Press dough evenly in prepared pan.  Bake 15-20 minutes or until edes are lightly browned.

Meanwhile, combine toffee bits and corn syrup in medium saucepan.  Cook over medium heat, stirring constantly, until the toffee is melted (about 10-12 minutes).  Stir in 1/2 cup almonds and 1/2 cup coconut.  Spread toffee mixture to within 1/4 inch of edges of crust.  Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

Bake additional 15 minutes or until bubbly.  Cool completely in pan on wire rack.  Cutn into bars.  About 36 bars.

Apple Cake

This is the cake that I was supposed to take to a luncheon and forgot about it until an hour before it was supposed to be there. I couldn't believe how fast it went together. It has a caramel sauce that goes over it that is fabulous, but the cake is delicious by itself or with a little whipping cream.

Apple Cake

4 C. grated apples

2 C. sugar

1/2 C. oil

2 eggs, beaten

2 tsp. vanilla

2 C. flour

2 tsp. cinnamon

2 tsp. baking soda

1 tsp. salt

Mix by hand - apples, sugar, eggs and vanilla. Sift together flour and dry ingredients then add to apple mixture. Bake in 9x13 pan at 350 degrees for 45 minutes.

Caramel Sauce:

1 C. brown sugar

1/2 C. corn syrup

1/4 C. butter

1/2 C. evaporated milk

Cook over low heat (do not boil!) until thick. Serve over apple cake.