Chocolate Macaroon Squares

1 package chocolate cake mix
1/3 c butter
2 eggs
14 oz sweetened condensed milk
1 t vanilla
2 c chhocolate chips
1 1/3 c flaked coconut
3/4 c chopped nuts, optional

Beat cake mix, butter and one egg in a large bowl until crumbly.  Gently press onto bottom of greased 9x13 pan.

Combine sweetened condensed milk, remaining egg, and vanilla in meduim bowl.  Stir in chocolate chips, 1 c coconut and nuts.  Spread over crust.  Sprinkle with remaining coconut.

Bake in 350 oven for 30 to 40 minutes or until golden brown.

Makes about 2 dozen.

From Grandma Virginia K Johnson

Great-Grandma Johnson's Raisin Cake

1 pkg raisins,  about 3 cups

Add 1 ½ cups sugar

½ cup shortening

Boil the above in pot of water for 5 min.

Add:

 Water drained off of raisins  (2 1/2 cups)

2 t   baking soda

3 cups flour

Speck of salt

1 T  cinnamon

1 t  nutmeg

Bake 375 for 1  1/2 hours

Frost with chocolate frosting

Scones, or Fry Bread

2 T yeast
2 c warm water
4 T sugar


Let yeast mix and sit.

Add 2 t salt
2 T oil
4 c flour


Mix and knead.  Let rest.

Pull of chunks and roll into a ball.  Stretch out.  Fry in oil about 1 1/2 inches deep on medium-high to medium heat.

Eat with butter, honey and/or cinnamon sugar.

Lemon Bars

From Millie George

For crust mix:
1 c softened butter
2 c flour
1/2 c powdered sugar

Press into 9x13 pan and bake at 325 for 20 minutes.

For lemon mixture combine:

4 eggs
1 t baking powder
4 T lemon juice
2 c sugar
4 T flour
1 t lemon extract

Pour this on top of the crust and bake at 350 for 25-30 minutes or until nicely browned.  Sprinkle with powdered sugar.

Lemon Drop Cookies

from Klaudia Twitchell, my sister-in-law

2 c sugar
1/2 c butter flavored shortening
3 eggs
2 t vanilla
1 t lemon flavoring
4 c flour
1/2 t baking soda
1 1/2 t baking powder
1 t salt
zest of one lemon
1 8oz package of lemon drops, crushed

Glaze:
1 c powdered sugar
juice of one lemon

Preheat oven to 350.
Cream shortening, sugar, eggs, vanilla and flavoring.  Stir in dry ingredients and then the zest and crushed lemon drops. Roll into balls and place on parchment paper-lined baking sheet. Bake for 10-12 minutes.

Mix the glaze ingredients and brush over cookies.  Makes 4-5 dozen.

Individual Cheesecakes-Lani Cordova

1 inner package of  graham crackers, crushed
1 cube butter
 2 T sugar

Mix and press in bottom of cupcake papers in the pan.  Bake for 10 min at 350.

Mix:
1 T flour
2 packages cream cheese
3/4 c sugar
1 T lemon juice
1 t almond flavoring
2 eggs


Put on top of crust in each individual cupcake.  Drop a spoonful of jam on top and swirl.

Bake at 350 for 20-25 minutes.

Eclair Dessert

• 2 individual packages graham crackers
• 2 (3 ounce) packages instant vanilla pudding mix
• 3 cups milk
  
  

• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package prepared chocolate frosting
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Directions

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• Prep
  15 m
• Ready In
  2 h 15 m

1. Line the bottom of a 9x13-inch pan with graham crackers.
2. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
3. Top all with a final layer of graham crackers and frost with chocolate frosting. (Melt the frosting in the microwave to be pourable.) Refrigerate at least four hours before serving to allow the graham crackers to soften.
4. After cutting into squares, top with dollop of whipped cream and a slice of strawberry if desired. 
5. Serves 18.

Apple Roll--from my grandma Lenore Cutler Gundersen

Preheat oven to 450.

Put 1 1/2 c sugar and 2 c water in a 9x13 baking pan and mix together.  Put this in the preheating oven so that it will be very hot in a few minutes.

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt

• 5 tablespoons shortening
• 3/4 cup milk

Cut shortening into dry ingredients.  Add milk.  Make into a rectangular lump.

Roll out into a 12x18 rectangle.  Grate 4 meduim apples onto the dough and spread out evenly. Sprinkle with sugar and cinnamon to taste. Roll up dough from the long side.

Cut off the uneven ends. Cut into about 12 slices about a 1-1/4 inches each.

Put into the boiling syrup in the oven.  Dot each roll with a little butter.

Bake at 450 for 20 minutes. Serve with whipped cream or ice cream.

Vanilla Syrup

1 c cream
1/2 c sugar
1 T flour
4 egg yolks
1 T vanilla
1 c vanilla ice cream

Bring cream and sugar to a boil over medium heat.  In a small bowl mi together flour, egg yolks and vanilla.  Add a few spoonfuls of the boiling mixture to this egg mixture and then add the whole htings back. Stir constantly for three minutes.Add vanilla ice cream and cook three more minutes.Stir constantly until thickened.  Serve warm.  Store in the refrigerator for up to 2 weeks.

Chocolate Mint Cookies

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs

• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 chocolate mint wafer candies
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Directions

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1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

Lemon Cream Cheese Pie

1 1/4 c Graham Cracker Crumbs
1/4 c sugar
4 T butter, melted

Mix and shape into 9 inch pie pan.  Bake at 375 for 6-8 minutes.

Cream cheese layer:

12 oz cream cheese
1/3 c sugar
1/3 c sour cream
1/4 t salt
1 t vanilla
1/2 t Knox (plain) gelatin
1 T cold water

Combine cream cheese, sugar, sour cream, and salt.  Cook on very low heat stirring constantly until mixture starts to boil. Mix gelatin with water to disolve.  When dissolved, add to mixture on stove along with vanilla. Boil at a light boil for 2 min. Remove from heat.  When it is luke warm, pour into crust and refrigerate.

Lemon topping:

1 c water
1 c sugar
1 c fresh lemon juice
4 beaten egg yolks
5 T cornstarch
1 T grated lemon peel
1/4 t salt
2 T butter

Put everything except butter and egg yolks into a pan,  Whisk together.  Stir constantly until boiling.  Boil for 2 minutes. Pour half of the hot mixture into beaten eggs and mix.  When blended, return egg mixture back to hot mixture. Boil for 5 minutes.

Remove from heat and add butter and vanilla.

When room temperature, smooth it over the cream cheese and chill.

Top with fresh whipped cream.

Poppy Seed Bread--Cindy Ayres

3 c flour
1 1/2 t salt
2 c sugar
3 eggs
1 1 /2 c milk
1 c oil
1 1/2 t butter
1 1/2 t baking powder
3 T poppy seeds
1 t vanilla
1 1/2 t almond powder

Add ingredients in order given,  Blend 2 min.  Pour into 2 greased loaf pans. Bake at 350 for 55 minutes.

Glaze to brush on the loaves after they bake and while still hot:

3/4 c powdered sugar
1 1/2 t vanilla powder
1/2 t melted butter
1/2 t almond flavoring
2 t milk

Strawberry Rhubarb Pie

• 2 tablespoons cornstarch
• 1 tablespoon water
• 2 1/2 cups diced rhubarb
• 2 1/2 cups sliced fresh strawberries
• 1 1/4 cups white sugar
• 1/2 teaspoon lemon juice

• 3/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 recipe pastry for a 9 inch double crust pie
• 1 egg white
• 1 teaspoon water
• 1 tablespoon turbinado sugar (such as Sugar in the Raw®)

Directions

Print 

• Prep
  30 m
• Cook
  55 m
• Ready In
  4 h 25 m

1. In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to stand for 30 minutes.
2. Preheat oven to 425 degrees F (220 degrees C). Place bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside.
3. Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.
4. Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.

Perfect Pumpkin Pie

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust
• 
  

Directions

Print 

• Prep
  15 m
• Cook
  55 m
• Ready In
  1 h 10 m

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.