Aunt Janeal's Sugar Cookies

Sugar Cookies:
2 Cups softened butter
2 Cups white sugar
6 Cups flour
2 Tbsp vanilla
1 tsp lemon extract
1 tsp baking soda
3 eggs

Cream butter and sugar, add eggs, add in vanilla and lemon. Slowly mix in soda and flour. Refrigerate for at least an hour. Bake at 350 degrees for 8-10 min.

Butter Cream frosting:
1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt (I would use less if you are using salted butter)

Cinnamon Sugar Pretzels

My friend made these last year at Christmas time and I couldn't stop eating them. So addicting!

2/3 cup vegetable oil
1/3 cup cinnamon sugar
1 lb bag mini pretzels

4 oz white chocolate (or Almond Bark)

Mix oil and cinnamon sugar in large microwavable dish. Add pretzels and toss to coat. Microwave on HIGH for 5 minutes (stirring every 30 seconds), or until oil's absorbed. Spread on cookie sheets to air dry. Melt white chocolate and drizzle over the top. Store in airtight container.

Pumpkin Mousse

Ingredients

1-1/2 cups cold fat-free milk

1 package (1 ounce) sugar-free instant butterscotch pudding mix

1/2 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup fat-free whipped topping, divided

Directions

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.

Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings.

~Taste of HOme

Pumpkin Fudge

1 tablespoon plus 3/4 cup butter, divided

2 cups sugar

3/4 cup packed brown sugar

2/3 cup evaporated milk

1/2 cup canned pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon pumpkin pie spice

1/4 teaspoon ground nutmeg

1 package (10 ounces) cinnamon baking chips

1 jar (7 ounces) marshmallow crème

1 cup chopped pecans (optional)

1 teaspoon vanilla extract

Directions

Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg.

Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage).

Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, pecans and vanilla. Transfer to prepared pan. Chill until firm.

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 3 pounds.

~Taste of home

Simple Pumpkin Chocolate Chip Cookies

1 box spice cake mix
15 oz. canned pumpkin
1 cup mini chocolate chips

Combine all ingredients and drop by teaspoons onto cookie sheet (cookie scoop works well). Bake for 12 minutes at 350 degrees. Super Easy!!

Banana Cake with Cream Cheese Frosting

BEST cake ever!!!!!!

http://www.evilshenanigans.com/2009/06/banana-cake-with-cream-cheese-frosting/

Pumpkin Fudge

3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract


What you do:

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

By Southern Living

Almond Roca Bars

1/2 lb butter
1/2 C brown sugar
1/2 C granulated sugar
1 1/2 C flour
2 t baking powder
1 egg yolk
1 5 oz Symphony Bar + 1 C milk chocolate chips
1 C chopped almonds

Cream butter and sugars. Add egg yolk. Mix baking powder and flour separately. Add to butter mixture. Press in 9X13" pan. Bake 325 degrees for 25 minutes. Break chocolate bar into small pieces. Layer on baked crust immediately as it comes from oven. Put back into oven for 1-2 minutes to have the chocolate melt. Remove from oven and spread chocolate with spoon. Sprinkle with chopped almonds. Cool.

~From the kitchen of Sue T.

Soft Molasses Cookies

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
2 cups brown sugar
16 tablespoons unsalted butter, softened (2 cubes)
2 large eggs
1/2 cup molasses


Preheat oven to 350 degrees

In a medium bowl, whisk together flour, cinnamon, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until combined. Beat in eggs, followed by molasses, until smooth and well incorporated. Add flour mixture and mix just until combined.
Using a 1-1/2 teaspoon (small) cookie scoop, drop the dough onto parchment-lined baking sheets. Bake until the center of the cookies are dry to the touch, about 10 to 12 minutes. Remove and let sit on the baking sheets for about 1 to 2 minutes before transferring them to a wire rack to cool completely.

Homemade Ice Cream

While ice cream freezer is running, distribute 1/2 cup water and 2 inches of ice around bottom of bucket. Sprinkle approximately 1/4 cup of salt uniformly over layer of ice. Continue adding layers of ice, with salt between layers, until ice level reaches top of rotating ice cream can. NOTE: Should ice cream freezer stop before churning is complete (approx. 20-40 minutes), check to see if large ice cubes are jammed against the rotating ice cream can. When motor stops, wipe cover carefully to remove salt and water before removing. Lift out dasher and scrape clean with rubber spatula.

Vanilla Ice Cream:

4Qt.:

2 cups Milk

1 3/4 cups Sugar

1/2 tsp. Salt

2 cups Half and Half

1 T. Vanilla Extract

4 cups Whipping Cream

5Qt.:

2 1/2 cups Milk

2 1/4 cups Sugar

1/2 tsp. Salt

2 1/2 cups Half and Half

1 1/2 T. Vanilla Extract

5 cups Whipping Cream

6Qt.:

3 cups Milk

2 3/4 cups Sugar

3/4 tsp. Salt

3 cups Half and Half

2 T. Vanilla Extract

6 cups Whipping Cream

Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

Strawberry: Add pureed strawberries (1 1/2 cups for 2qt., 4 cups for 4 qt., 5 cups for 5 qt., or 6 cups for 6qt.) to chilled mixture before freezing.

Old Fashioned Peach Pie

1 (15 ounce) package pastry for a 9 inch double crust pie (or homemade)
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons butter (optional)

Preheat the oven to 450 degrees F (220 degrees C).
Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg, ginger and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter (optional). Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking.

Easy Bundt Cake

1 Lemon or choc.cake mix
1 instant vanilla or choc. Pudding (use vanilla w/lemon cake, choc. w/choc.)
4 eggs1c sour cream
1/2c water
1/2c butter, melted
1/4c poppyseeds (only for the lemon cake)

Blend everything together and bake @350 for 45 minutes. After you remove from pan we like to dust with powder sugar.
~From the kitchen of Ashlie S.

Earthquake Cake

1 cup coconut
1 ½ cups pecans
German Chocolate cake mix (plus ingredients to make cake batter)
8 oz cream cheese
1 cup melted butter/margarine
3 ½ cups powdered sugar

Butter the bottom of a 9 x 13 pan. Sprinkle 1 cup coconut and 1 ½ cups pecans into the pan. Mix a German Chocolate cake mix (according to directions on box) and pour over the coconut and nuts. Mix 8 oz. of cream cheese, 1 cup melted butter & 3 ½ cups of powdered sugar. Drop mixture by spoonfuls on top of the cake mix.

Bake at 350° for 45 minutes to 1 hour. Will be bubbly when done.
~From the kitchen of Sheryl H.

Ice Cream Sandwich Cake

Here's a yummy recipe. Definitely not low fat, but it's good. No one can believe this is made from ice cream sandwiches. :) It looks really pretty when it is cut.

18-24 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
chopped nuts, heath candy bars or other desired candy bars, crushed

Place 9-12 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the whipped topping, then half of the hot fudge topping. Sprinkle nuts (or crushed candy bar). Repeat with the remaining sandwiches and toppings. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen. Variation: Use caramel sauce too.
~From the kitchen of Carrie C.

Belgian Dessert waffles

1 Cake Mix (we used yellow)
1 1/2 C. Milk
1 tsp. salt
4 eggs

Topping: Whipped cream, fresh strawberries, strawberry syrup, and vanilla ice cream.