Sugar Cookies

Ingredients

½ cup butter

1 cup sugar

1 egg

1 ½ cups flour

1 ½ tsp. baking soda

2 Tbs. cornstarch

½ teaspoon salt

Sugar for rolling dough

Directions

  1. Preheat oven to 350°F    grease 2 cookie sheets with non-stick cooking spray.

2. In a large bowl cream sugar and butter until smooth and fluffy. Add in the egg and mix well.

3. In another bowl combine the dry ingredients. Slowly add dry ingredients to creamed sugar and mix until combined

4. Scoop cookies and roll in extra sugar if desired. Place on cookie sheet with a small amount of space for cookies to spread. Bake for 10 to 12 minutes until slightly golden around the edge.

5. Cookies will be soft when they come out but will set up as they cool.

Peanut Butter Oreo Cream Pie

Ingredients:

Crust:

25 Oreos

4 tablespoons butter, melted

Filling:

1 cup creamy peanut butter

One 8-ounce package cream cheese, softened

1 1/4 cups powdered sugar

One 8-ounce package whipped topping, such as Cool Whip, thawed

Directions:

For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely. 

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed. 

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Simple Cinnamon Rolls

Dough:

3 - 4 cups all-purpose flour

2 packages dry yeast (4.5 teaspoons)

1 teaspoon salt

3/4 cup milk

1/2 cup water

1/2 cup melted butter

1/2 cup sugar

1 egg

Filling:

Softened butter for spreading

1/2 cup brown sugar

2 teaspoons cinnamon

Icing:

1 1/2 cups powdered sugar

1 Tablespoon butter

1/8 teaspoon vanilla

2-3 Teaspoons hot water

Directions:

Dough:

mix together 1 3/4 cups flour, yeast, and salt. set aside.

in a small saucepan, heat the milk, water, butter, and sugar over med-low heat until it reaches 120-130F, stirring constantly. pour into the dry mixture and beat until smooth.

add egg and 1/2 cup flour and beat for another 2 minutes.

gradually add enough flour to make a soft dough (probably cup or two).

knead dough. cover and rest for 20 minutes.

once dough has risen, roll out into a rectangle, approximately 1/4” thick (note the thinner the dough the more rolls you have and the more layers your cinnamon roll will have). spread softened butter over top, and sprinkle filling over top, leaving a 1/2” border all the way around.

Filling:

combine brown sugar and cinnamon. (double amounts, if necessary, to cover the area.)

roll the dough as for a jelly roll, keeping it as tight as possible. when you get to the end, pinch the dough along the top. Trim the ends and cut roll into 12 rounds, using a knife or bench scraper. place rolls on a greased pan and bake at 375 for 15-20 minutes until golden brown. let cool slightly, then top with glaze.

Glaze: 
combine powdered sugar, butter, vanilla, and hot water and stir until you reach a smooth consistency.

Suzy Q's Cake

Ingredients

Cake

1 box Chocolate cake mix (prepared per package directions) + 1 extra egg

*cocoa powder for dusting the pan

Filling

1 cup butter, room temperature

2 cups Marshmallow Fluff

3 cups powdered sugar

Frosting

1/4 C Melted butter

1/4 teaspoon Salt

1/2 C cocoa

1/3 C Milk

1/2 teaspoon Vanilla

3 1/2 C Powdered Sugar

Directions

Cake:

Preheat oven to 350°

Grease 2 9x13 sized pans with butter and dust with cocoa powder, set aside.

Prepare cake according to package directions, but add in an extra egg to the mix.

Split the batter evenly between the 2 pans and bake for 10-15 minutes until a toothpick comes out clean.

Allow cakes to cool completely you can put them in the freezer to lock in extra moisture.

Filling:

In stand mixer beat butter and Fluff together until smooth.

Turn mixer to low and slowly add in powdered sugar. Turning mixer back up, continue mixing for 30-60 seconds until smooth.

Spread the filling on top of one of the cakes. Top the filling with the other cake.

Frosting:

Make a half batch of the above Recipe. Combine the butter, cocoa, and salt and stir. Gradually add milk and vanilla, stir in sugar in three parts (I had to add some extra milk to thin down my frosting to get the consistency I wanted).

Chocolate Chip Peanut Butter Oatmeal Cookies

Ingredients:

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup peanut butter

1 teaspoon vanilla extract

1 egg

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup oats (quick or old fashioned)

2 cups milk chocolate chips

Directions:

Preheat oven to 350 degrees.  In a large mixing bowl, combine butter and sugars.  Stir in peanut butter, vanilla and egg until well combined.  Add flour, baking soda and salt.  Fold in oats and chocolate chips and mix until combined.  Roll into 1" balls and place on a lightly greased baking sheet.  Bake for 8-10 minutes, or until golden brown.

Apple Pie

Filling:

6 Apples (I used Gala), peeled, cored and sliced

1/4 cup all-purpose flour

1/2 cup sugar

1 tsp. cinnamon

Topping:

1/3 cup white sugar

1 cup all-purpose flour

1 stick (8 Tbsp. butter), room temperature

Crust:

1 ¾ cup all-purpose flour

½ tsp. salt

½ cup vegetable oil

2 Tbsp water (or more by the teaspoon)

Directions for Crust:

In a medium bowl, combine flour and salt, whisk to combine. Stir in oil and water. Mix until combined then form into a ball. If you need more water add by the teaspoon until a moist ball forms. Spray your pie plan with non-sick cooking spray, push down your dough ball and spread it towards the edge. Do the best you can to evenly pull it up the sides and it is up to you if you want to do a fancy edge I simply rolled mine to make it smooth.  This is a very forgiving dough so if it tears then simply pinch it back together.

Directions for Filling:

I like to make the crust and put it in the fridge to firm up while I make the filling. Peel, core and slice your apples evenly and then drop them in a bowl. Add flour, sugar, and cinnamon and mix until evenly coated if some of the sugar mix doesn’t stick I still sprinkle it in the pan over the apples.

Directions for the Crumble Topping:

In a bowl combine flour, and sugar, then add in softened butter Use a large fork and combine the flour mixture with the butter until it looks crumbly. Sprinkle the mixture all over the top of the pie.

Baking:

Bake on the center rack at 350 degrees for about 45 minutes. I had to cover mine after 30 to prevent the crumble from getting to dark.

Caramel Rice Krispie Treats

Ingredients:

1 stick Butter

20 oz Caramel

1 can Sweet and Condensed Milk

10 Oz (or more) Marshmallows

10 Oz (or more) Rice Krispies

Directions:

Melt butter in a sauce pan, once melted add caramel and melt on a low to medium heat. Don’t get the heat to high or it will burn the butter before it melts the caramel. I like to use a wisk so it stays smooth. Once caramel is melted add the can of sweet and condensed milk and stir until dissolved. Add your marshmallows and stir until melted. Once melted remove from the heat and add you rice krispies (as much as you would like. I like a gooier rice krispie treat so I add less rice krispies) and stir. Remember to spray your spoon and cookie sheet. Flatten out until desired thickness and let sit to set up.

Baked Glazed Donuts

Yield: 10 to 14 doughnuts

For the doughnuts:

1 egg

1/4 cup granulated sugar

1 cup milk, heated to 115 degrees

1 tablespoon active dry yeast

1 teaspoon salt

2 teaspoon vanilla

2 1/2 to 4 cups unbleached flour, divided, plus more for kneading

1 stick butter (4 ounces), cut into 1″ cubes

For the glaze:

3 cups powdered sugar

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup cold water or milk

(if you want chocolate glaze add a small amount of cocoa but remember a little cocoa goes along way!)

Directions:

In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in 2 cups of the flour. Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky.

Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let rise until doubled in volume, about 1 hour.

Punch down the dough and roll it out to about 1/2" thickness. With biscuit cutters, cut out 3″ circles with 1″ holes. Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1″ apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.

Bake until light golden in color, 5-8 minutes.

For glaze:

Mix all ingredients together until smooth.  If the glaze seems a big too runny, add more powdered sugar.  If the glaze seems too thick, add a bit more water or milk.  Dip 1/2 of the doughnut into the glaze, and then rest glaze side up on wax or parchment paper to dry or I put mine in the freezer to set the glaze. Serve immediately and enjoy!

Mini Strawberry Cream Pies

INGREDIENTS:

1 package Mini Graham Cracker Pie Crusts

1 cup heavy whipping cream

8 oz cream cheese softened

1/3 cup sugar

1/2 tsp. vanilla or almond extract

12-18 strawberries cut in halves

INSTRUCTIONS:

Beat heavy whipping cream until stiff peaks form.

In a separate bowl, beat cream cheese until fluffy. Gradually add in sugar and vanilla.

Fold cream cheese mixture into the beaten heavy whipped cream. until evenly combined.

Spoon into individual mini crusts

Arrange strawberries over the top of filling.

Refrigerate.

Note:

This made enough to generously fill 6 mini crusts with extra. (we used the extra and stuffed strawberries)

Cinnamon Roll Bites

Dough:

1 & 1/2 cups hot water {as hot as you can get it out of the tap - not boiling.}

1 Tbsp. active dry yeast

2 Tbsp. granulated sugar

1 tsp. salt

2 Tbsp. vegetable oil

3 & 1/2 to 4 cups bread flour {you can use all-purpose flour as well}

3/4 cup granulated sugar

1/4 cup brown sugar

1 Tbsp. cinnamon

1/2 cup {1 stick} salted butter, melted

Icing:

1 cup powdered sugar

2-3 Tbsp. milk

2 Tbsp. butter, melted

1/2 tsp. vanilla

Directions:

In a small bowl, combine water, yeast and sugar and let sit until frothy. {about 5 minutes}

Add the salt and vegetable oil and mix well.

In a large bowl, yeast mixture and about 2 cups of flour.

Stir in the remaining flour, 1/2 cup at a time, until dough starts to pull away from sides and is no longer sticky.

Turn out dough onto a floured surface and knead until smooth and elastic.

Place the dough in a greased bowl and cover with plastic wrap.

Let rise for one hour, until doubled in size. {Or if you're doing this the night before, just place it in the refrigerator and go to bed.}

Preheat oven to 375°F.

Punch down dough and knead on a floured surface until smooth again; set aside.

In a small bowl, combine sugars and cinnamon.

Place butter in another small bowl.

Rip off small pieces of dough {I used like a quarter size} and roll into a ball.

Dip the ball in the butter and then roll it around in the sugar mixture; place on a cookie sheet.

Repeat steps 12 & 13 until you fill your cookie sheet up and then bake for 10-12 minutes.

Do this until all the dough is gone.

Meanwhile, in a small bowl, combine powdered sugar, milk, butter, and vanilla until smooth.

Use a spoon to drizzle your frosting over the cinnamon roll bites.

Serve warm. (Recipe from High Heels and Grills)

Chocolate Chip Scones

Ingredients:

2 3/4 cups Flour

1/3 cup sugar

3/4 teaspoon salt

1 tablespoon baking powder

1/2 cup cold butter, cut in pats

1 cup to 2 cups mini chocolate chips, or finely chopped semisweet or bittersweet chocolate

2 large eggs

2 teaspoons vanilla extract or the flavoring of your choice

1/2 cup to 2/3 cup half and half or milk

Glaze:

3 1/2 cups confectioners' sugar

7 tablespoons water, enough to make a thin glaze

1 teaspoon vanilla, optional

Directions:

In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the chips or finely chopped chocolate. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn't come together. Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath. Cut the square into 2" squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut. Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. Bake the scones for 19 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles. Don't be too particular here; in fact, if the scones are already a size you like, don't bother to cut them again. But if you decide to cut, don't stress about making them all the same size, or perfect triangles; trust us, no one but you will care once they're glazed and on the table.

Glaze:

Make the glaze by stirring together the sugar, water, and vanilla. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

Note: Ours only took 10 minutes to cook.

Home-made Oreos

Cookie Bases:

1 Chocolate Devils food cake mix

1/2 cup oil

2 eggs

Directions:

Combine all three ingredients to form dough. If the dough is too sticky add up to 1/4 cup flour. Roll dough into 1 inch balls. (I use a cookie scoop to create uniform cookies). Place on a non-greased cookie sheet and bake for 7-8 minutes at 350 degrees. (Place in a sealed container in you want a soft and chewy cookie)

Cream Cheese Filling:

4 cups powdered sugar

1 8 oz cream cheese

1/4 cup softened butter

Directions:

Mix the cream cheese and softened butter together and then add powder sugar one cup at a time. Frost the bottom of each cookie and top with a second cookie. Store in the refrigerator in a sealed container.

Funfetti Cupcakes

Cupcake Ingredients:

1 pkg. Pillsbury Funfetti Cake Mix (just the powder, not the recipe on the box)

1 (12 ounce) can Sprite Zero

Cupcake Directions:

Preheat oven to 350 degrees.  Line 24 cupcake tins with paper liners.  In a large bowl, combine cake mix and Sprite together.  Continue to mix until the batter is smooth without any lumps.  Pour approximately 1/4 cup of batter into every cupcake wrapper.  Bake at 350 degrees for 20 minutes.  Let cool before frosting.

Frosting Ingredients:

1 (8 ounce) container Cool Whip

1 (1.5 ounce) pkg.  Vanilla Jello Instant Pudding (just the powder, not the recipe on the box)

Frosting Directions:

In a mixing bowl, add Cool Whip and pudding.  Mix with a whisk by hand or an electric hand mixer until smooth.  Spread over cooled cupcakes.  Makes enough frosting for 24 cupcakes.

Note:

We found it only made around 15 cupcakes, but we ate the batter without it being cooked (so there may have been enough for 24 cupcakes).

Recipe From: Six Sisters

Raspberry Pie

Ingredients

Crust:

Extra Serving Graham Cracker Crust

Raspberry Layer:

3/4 cup granulated sugar

1/4 cup cornstarch

1/8 tsp. salt

1 3/4 cups water

1 pkg. (3 oz.) raspberry flavor gelatin

1 pkg. (12 oz.) frozen unsweetened raspberries

Cream Layer:

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

1/3 cup confectioners’ sugar

1 tsp. vanilla

1/8 tsp. salt

1 cup whipping cream, whipped

Chocolate Sauce:

2 squares (1 oz. each) unsweetened baking chocolate

1 tbsp Butter flavor Crisco stick or 1 tbsp. Butter Flavor Crisco all-vegetable shortening

3/4 cup confectioners’ sugar

1/8 tsp salt

About 2 tbsp hot milk

Directions

Raspberry Layer:

Combine granulated sugar, cornstarch and 1/8 tsp. salt in medium saucepan. Gradually stir in water. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear. Add gelatin. Stir until dissolved. Stir in raspberries. Refrigerate until slightly thickened (for us this is enough to do two pies).

Cream Layer:

Combine cream cheese, 1/3 cup confectioners’ sugar, vanilla and 1/8 tsp. salt in medium bowl. Beat at medium speed with electric mixer until smooth. Beat in whipped cream. Spread half of cream mixture on bottom of graham cracker crust, top with half of raspberry mixture. Repeat layers (sometimes it is easier to just put the cream and top with raspberry layer. Refrigerate 1 hour.

Chocolate Sauce:

Combine chocolate and 1 tbsp. shortening in small microwave-safe bowl. Microwave at 50% (medium) for 1 minute. Stir. Repeat until melted and smooth. (Or, melt on range top in small saucepan on very low heat.) Stir in ¾ cup confectioners’ sugar and 1/8 tsp. salt until fine crumbs form. Stir in milk, a little at a time, until mixture is of desired consistency. Drizzle over raspberry layer and edge of crust. Refrigerate at least 1 to 2 hours before serving. Refrigerate leftovers.

Makes 1 (9-inch) pie

(8 servings)