Raisin Pecan Oatmeal Cookies

1.5 c pecans toasted and chopped
2 sticks  unsalted butter, room temp
1 c dark brown sugar
1 c sugar
2 extra large eggs, room temp
2 t pure vanilla extract
1.5 c flour
1 t baking powder
1 t ground cinnamon
1 t salt
3 c old fashioned oatmeal
1.5 c raisins

Preheat oven to 350°.  Toast pecans on cookie sheet in preheated oven for 5 minutes, until crispy.  Cool and chop.
In mixer beat sugars and butter until light and fluffy .   With mixer on low, add eggs 1 at a time. Then add vanilla.
Sift flour, baking powder, cinnamon and salt together and add slowly to batter in mixer.  Add oats, raisins,  and pecans.  Mix

Drop from a 2 inch cookie scoop on a parchment lined cookie sheet.  Flatten slightly with a damp hand.  Bake for 12-15 minutes, until lightly browned.  Cool on wire rack.

Chocolate Chip Butter Pecan Cookies

Ingredients:

2 T unsalted butter

1 cup chopped pecans

2 sticks unsalted butter, melted

2.5 c flour

1 t salt

1 t baking soda

4.5 T sugar

1 c light brown sugar

1 large egg

1 large egg yolk

2 T buttermilk or whole milk

1.5 t vanilla

1 c semi sweet chips

Melt 2 T butter in skillet and  toast pecans about 5 minutes.  Remove from heat and set aside.

In mixing bowl whisk together flour, soda and salt.

Melt 2 sticks butter in microwave and add sugars. Mix in mixer.  Add egg and egg yolk, milk, and vanilla.  Mix

Stir flour mixture by hand until just combined.

Stir in pecans and chocolate chips.

Cover and chill at least 1 hour.  Overnight is best.

Preheat oven to 375°  Use parchment lining or silpat.  Use cookie scoop and bake 9-11 minutes until cookies are golden brown.

Let sit on cookie sheet for abt 2 minutes then transfer to wire cooling rack.

You can scoop thes cookies and freeze on a cookie sheet.  When frozen pop in a zip lock bag and save for hot fresh cookies at anytime.  Let thaw a bit before baking at 375° until golden brown.

Cereal Bars/ Camp Cedar Bars

These were made by Rosemary Thackeray for the Thackeray Family reunion at Camp Cedar Utah.  I am not sure this is her recipe but it is close. Great for Primary parties or Ward and family barbecues.

Ingredients:
 1 stick salted butter
9 c mini marshmallows
5 c fruity pebbles or rice krispies
5 c fruit loops
5 c captain crunch with crunch berries

Pan spray a 10 x 14 pyrex dish.

Melt butter over medium heat.  Stir in marshmallows  until melted, use wooden spoon.  Stir in cereal.
Pack down firmly in greased pyrex dish.  Push really hard to compact bars.
Refrigerate until cold and cut with a serrated knife.

Lyons Dinner Rolls

Okay before anyone yells at me for posting these....I honestly have to say  I can't make good dinner rolls with Elsie's recipe.  My cinnamon rolls are good but my dinner rolls stress me out.  Brittany shared this recipe with me and my gosh... I can make dinner rolls. Kerry still uses Elsie's recipe with great success.

Ingredients:
Proof
4 1/2 t yeast  or 2 pkgs yeast
2 c warm water
pinch of sugar

Mix together:
2 eggs, beaten
1/2 c sugar
1/2 c oil
2 T salt
Add 6-7 c flour


Proof yeast with sugar in water for 5-10 minutes or until it bloom or swells.
Mix eggs, sugar, oil, and salt in mixer.  Add yeast mixture. Mix.
Add 3 cups flour and mix. add more flour 1/2 c flour at a time.  Knead dough until smooth.  Dough should start to clean the sides of the mixing bowl...then stop adding flour.
Place dough in a pam sprayed bowl and cover with bread towel.
Let raise until double 1-1 1/2 hours.  Punch down dough and gather into a ball.  With floured hands shape dough into a bit bigger than a golf ball size balls.  Arrange on a cookie sheet about 1/2 inch apart.  (you want these rolls to rise and bump into each other creating soft sides).  Cover and let rise until double about 45 minutes. Preheat oven to 350°.
Bake rolls 25-30 minutes or until golden brown.  Brush tops with melted butter. Cool slightly before serving.

Best Breakfast Cake Ever

This recipe is a Pioneer Woman recipe.

Ingredients:
1 1/2 sticks butter or 3/4 c butter
2 cups sugar
3 cups flour, sifted
4 t baking powder
1 t salt
1 1/4 c whole milk
3 egg whites beaten until stiff

Topping
1 1/2  sticks butter softened or 3/4 c butter
3/4 c flour
1 1/2 c brown sugar
2 T cinnamon
1 1/2 c  pecans, chopped

Preheat oven to 350 degrees
Sift flour, baking powder, and salt, and set aside.   In separate bowl cream butter and  white sugar.  Add flour and milk into the creamed butter and sugar in alternate batches,  mixing until just combined after each addition.
Beat egg whites and fold into mixture with a rubber spatula.
Pour batter into a  well  greased 9X13 .  A cake pan with high sides.

Toppings throw all topping ingredients into a bowl and cut it together with a pastry cutter or fork. The mixture should be clumpy and crumbly.
Dump over top of batter.

Bake for 40-45 minutes or until cake is no longer jiggly.  Serve warm.