Maple Brown Sugar Cinnamon Roll Frosting

 I had this frosting on a cinnamon roll when I was teaching at Waverly HS.  I have cut the recipe into 1/4, to make it more to a family size tray of C rolls.

Ingredients:

1/2 stick of butter

1/2 c. brown Sugar

1/2 c. milk

1 t. vanilla

1 1/2 t. maple flavoring

3 3/4 c. powdered sugar

Melt butter and brown sugar and bring to a boil.  Cool slightly and add milk.  Mix with mixer, the remaining ingredients.   Frost rolls.

Applesauce Cookies

 

Ingredients:

1/2 c. shortening

2 eggs

1 t. soda

1/2 t. cinnamon

1/2 t. cloves

1/2 t. nutmeg

1/2 t. salt

2 c. flour

1 c. brown sugar

1/2 c. white sugar

1c. applesauce

1 pkg semi sweet chocolate chips (mini chips work great too)

1 c nuts (opt)

 Preheat oven to 400°.  Combine applesauce and soda.  Mix sugars, shortening and eggs.  Add applesauce mixture. Add flour spices and salt that have been sifted together.  Add chocolate chips and nuts.  Drop on a greased cookie sheet.  Bake for 9-12 minutes.  These cookies are soft.  Makes about 4 dozen.

Jon's Apple Cake with Caramel Sauce.

 Ingredients:

2 1/2 c flour

2 t baking powder

3/4 t baking soda

1/2 t salt

2 t ground nutmeg

1/4 t ground ginger

1/4 t ground allspice

1 c oil

1 c sugar

1/2 c brown sugar

1 c unsweetened applesauce

4 large eggs

1 t vanilla

2 T orange juice

3 c chopped, and peeled apples( 1 tart and 2 sweet)

Preheat oven to 350,  grease 9X13 pan.  Whisk wet ingredients and stir into dry.  Fold in apples.

Bake 45-50 min. until toothpick comes out clean.  At 30 min mark tent ccake with foil.

Remove cake  from oven and cool on  cooling rack fro 30 min.

While cooling make caramel sauce.

Caramel sauce

1/4 c butter

1 c packed brown sugar

1/2 c heavy cream

1/2 c powdered sugar

In saucepan  on medium heat  mix butter, br sugar, and heavy cream. Stir constantly let mixture come to a rapid boil.  Boil for 1 minute. Give it a quick stir, Turn heat to low and let simmer for 1 minute. Remove from heat and stir in powdered sugar.  Let sit  and thicken for 20 minutes. If sauce gets to thick heat in microwave.

Rice Krispy Treats  Microwave 

So nice to be able to make rice krispy treats in the microwave.    Extra marshmallows make these extra yummy.  You will need a larger microwaveable bowl.  Julie's recipe.

1    9X13 buttered dish

3- 10 oz. bags of marshmallows

1 stick of butter

1 12 oz box of Rice Krispies cereal

Put 1 stick of butter sliced in thick chunks and 2 bags of marshmallows in bowl and microwave for 1 minute.  STIR  repeat this step until marshmallows are melted.  Add extra bag of marshmallows and stir. 

Microwave 30 sec more stir.  A few marshmallow chunks make this even yummier.

Add  box of rice krispies stir until coated and press into  buttered 9X13 dish.

PEANUT BUTTER VERSION:  add 1 cup of peanut butter with the first 2 bags of marshmallows and the butter.  Continue recipe.

Silver Dollar City Ginger Cookies

 These cookies are amazing.  This recipe is a knock off of the Ginger/Molasses cookies you can buy at Silver Dollar City.

Ingredients:

2 C Flour

1 t. cinnamon

1/2 t. cloves

3/4 c shortening

2 T molasses

1 t baking soda

1 t ginger

1/2 t salt

1 c sugar

1/4 c sugar set aside for rolling cookie

1 large egg

Cream shortening and  sugar.  Add molasses and egg. Mix dry ingredients together and  slowly mix with wet ingredients. Shape into balls( med ice cream scoop and roll in the 1/4 c of sugar, then slightly flatten.  Bake 12 cookies on a parchment lined  cookie sheet.  Bake 350 degrees for 15 minutes.  These are thick cookies and so delicious.

Soft Gingerbread Cookies

I have never been fond of gingerbread cookies until now.   I love these.  They are so soft and tasty.

 Ingredients:

• ½ c butter flavor shortening
• ½ c butter
• 1c granulated sugar
• 1 ¼c unsulphered molasses
• 2 eggs
• 1 tsp. flavoring extract such as vanilla or orange
• 5-5 ½c all-purpose flour {sometimes even six}
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground ginger
• 3 tsp ground cinnamon
• 1 ½ tsp ground cloves
•  2 tsp ground nutmeg
• ¼- ½ tsp ground white pepper {optional}

Instructions

1. Preheat oven to 375 degrees. Cream together shortening butter and granulated sugar. Add the molasses and eggs and whip until light and fluffy. Sift all of your dry ingredients into a large bowl then use a measuring cup to add the dry ingredients about a cup at a time. Seperate the dough into three equal piecesthen wrap in plastic wrap and chill for an hour or two. Roll out on floured parchment paper to about 1/4 an inch thick and cut into desired shapes. Place the cut out cookies into the freezer for ten minutes or so before baking. Bake at 375° for 6-8 minutes for small cookies, 8-10 minutes for medium, and 10-15 minutes for large. Let cool, then decorate with vanilla royal icing.

Notes

Cookies can be decorated with royal icing or glaze. 

Ovens vary and gingerbread has to be watched. This year, my baby cookies took about 8 minutes and medium-ish ones ten. I really watch them. It’s kind of hard to tell when gingerbread is done because you cannot see browning. If you wait until you do, you have gone too far and will have hockey pucks rather than cookies. So, watch those baking times, stay near the oven until you figure out what it’s going to do.

Marshmallows

Dad has become quite the expert at making homemade marshmallows.  Plain, crushed peppermint, and dipped in chocolate to eat or melt inside 2 graham crackers to have a yummy S'more. Try dropping one of these fluffy mallows into a cup of hot chocolate...amazing goodness.

INGREDIENTS

•  Neutral flavored oil, for greasing the baking dish
• 3 envelopes unflavored gelatin
•            1 1/2 cups sugar
• 1 cup light corn syrup
• ¼ teaspoon  salt
• 1 tablespoon  vanilla extract
•          1/4 c powdered sugar mixed with 1/4 c. cornstarch 

PREPARATION

1. Lightly oil an 8-by-8-inch baking dish. Combine gelatin with 1/2 cup cold water in the bowl of a stand mixer fitted with the whisk attachment. Set aside while you prepare the syrup.
2. In a medium saucepan, combine the granulated sugar, corn syrup, salt and 1/2 cup cold water. Stir the mixture just enough to combine the ingredients then cook over medium-high heat, swirling the pan occasionally, until the mixture reaches 240 degrees on a candy thermometer, about 10 minutes.
3. With the mixer on low speed, carefully pour hot syrup into gelatin mixture and mix until gelatin is dissolved. Add the vanilla  extract.
4. Turn the mixer to high and whip the batter until it is very thick, stiff and opaque, about 10 minutes. Pour the mixture into the prepared pan and spread it with a knife.
5. Let sit uncovered until firm, about 4 hours at room temperature or 2 hours in the fridge.
6. Sift a generous amount of confectioners’ sugarwith cornstarch onto a work surface, use a knife to cut around the edges of the pan and unmold marshmallow onto the sugar. You will have to pull it out of the pan with your fingertips; it will be very sticky but will pull out in one piece. Dust the top of the marshmallow with confectioners' sugar and use a long, sharp knife to cut the marshmallow into roughly 1 1/2-inch cubes. Clean and dry your knife periodically throughout this process when it gets too sticky. 
7. Toss the cubes in the confectioners’ sugarmixed with cornstarch to make sure they are coated on all sides and store them in an airtight container for up to 4 days.

Tip

• Variations: Add 1 teaspoons of peppermint extract for peppermint marshmallows. Leave out vanilla extract for a pure peppermint flavor. At this time if you want add crushed peppermint. Dip in melted milk chocolate and let dry for chocolate covered marshmallows.

Peanut Butter Pinwheel Candy

I have been looking for this dessert for over 40 years.  I used to eat one almost every day at the BYU-Hawaii Cafeteria.  I found it!!!  

 4 Tlb  of  a peeled russet potato, cooked and pushed through a mesh strainer

Powdered sugar

Mix mashed potato adding powdered sugar until it is firm enoough to roll out on parchment paper into a rectangle.  The mashed potato turns the powdered sugar into amost a liquid. Keep adding powdered sugar.

Spread with peanut butter.

Roll up like a pinwheel/cinnamon roll.  Cut thin slices with a serrated knife. Refrigerate.

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.

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.

Cake Donuts

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We're all about desserts over here and we always have a blast making donuts!  Plain ol' glazed donuts are my favorite but recently I've decided to branch out and try to make Slade's favorite, cake donuts!  It's only been about a year since I've known that they are actually called "cake donuts." Slade calls them "sprinkies" and I assumed that any donut with sprinkles is what he wanted... wrong.  I went on a search for a great recipe and let me tell you, these are legit!  We've made these a couple of times and the whole family gobbles them up!  This is a simple recipe that only requires the dough to be refrigerated an hour, not the usual "refrigerate several hours or overnight" business that comes with other donut recipes.

ENJOY!





Glazed Cake Donuts
(makes about 8 donuts)
Ingredients

Cake Donut

• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 large egg, room temperature and lightly beaten
• 5 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 4 cups vegetable oil (2-3 inches deep in your pan)

Glaze

• 4 cups confectioners sugar
• 2 teaspoons corn syrup (don't have this on-hand so you can sub with 2 t sugar and 1 t hot water combined and then add it to the glaze)
• 1/2 teaspoon vanilla extract
• 1/4-1/2 cup milk

Chocolate Glaze

• make glaze with recipe from above then add 1/2 cup cocoa powder with 1-2 tablespoons milk

Instructions
Cake Donut

1. In a large bowl, sift together flour, sugar, baking powder, nutmeg, and salt.
2. Add milk, egg, butter, and vanilla extract.  Stir until ingredients are fully incorporated.  The dough will be sticky!  Cover and refrigerate for 1 hour.
3. Roll out dough onto lightly floured surface 3/4 inches to 1 inch thick (so they won't be too flat) 
4. Use donut cutter to cut them out (I don't have a special donut cutter so I improvised using circle cookie cutters one being about 3 1/2" in diameter and and small one that's about an inch in diameter.
5. Set donuts onto cookie sheet.

Prepare Glaze

1. Mix all ingredients in a medium to large bowl.  Whisk until they are smooth and you have reached your desired consistency (we like a thick syrup consistency).

Begin Frying

1. Heat oil to 350 degrees and drop donuts in (the original recipe suggested one at a time, but I'm impatient and did two at a time which still worked great)
2. Allow each donut to brown for 45 seconds to 1 minute on one side before flipping and cooking the other side.
3. Remove from the oil and set them on a paper towel-lined plate.
4. Let the donuts cool a bit and then dunk them into your glaze halfway.  Place them on a cooling rack over a baking sheet to allow drips to fall down and off of the donut.  I dip them twice to get a thicker glaze on top!

***Some family members prefer original glaze and others would rather have the chocolate so I make up the original glaze first, dunk half of the donuts, then add the cocoa powder and milk to make the chocolate glaze for the rest.  Also, they wouldn't be "sprinkies" donuts if there weren't any sprinkles involved!

Original recipe taken from https://iambaker.net/cake-donuts/
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Brown Sugar Caramel Frosting

Brown Sugar Caramel Frosting: This frosting is used to frost the filled cookies.  Also a good frosting for banana cake.

7 T  butter
2/3 c brown sugar
1/4 c milk
2 1/4 c powdered sugar
3/4 t vanilla

Melt butter in a small pan over medium heat. Stir in the brown sugar. and cook until sugar dissolves.  Add milk.  Stir in powdered sugar and vanilla.  Beat well.  If the mixture appears to thin add more powdered sugar.

Filled Cookies

These are Kerry's favorite cookies.  His mother made them especially for him.


Filling:  Put all ingredients in a sauce pan, and cook until thick.  Add chopped nuts.

1 c raisins, chopped
1/2 c or less of sugar
1 T flour
1 T lemon juice
1/2 c water
1 c chopped pecans, toasted

Sugar Cookie Dough:

4 c flour
1 t baking powder
1/4 t salt
1 t vanilla
1/2 c less 3T milk

1 t soda
2 eggs, beaten
1 1/4 c sugar
1 c butter

Sift flour, baking powder, and salt together.  Cut butter into flour mixture. Mix sugar, beaten eggs, soda, vanilla, and milk.  Mix with flour mixture. Chill, roll out on floured surface 1/8" thick and cut into 2 1/2 inch circle.  Put a teaspoon of filling in each circle.  Top with another circle. Pinch edges together and bake at 350° for 10-12 minutes or until light brown. Cool and then frost with Brown Sugar Caramel Frosting.

Brown Sugar Caramel Frosting:

7 T  butter
2/3 c brown sugar
1/4 c milk
2 1/4 c powdered sugar
3/4 t vanilla

Melt butter in a small pan over medium heat. Stir in the brown sugar. and cook until sugar dissolves.  Add milk.  Stir in powdered sugar and vanilla.  Beat well.  If the mixture appears to thin add more powdered sugar.

Peanut Butter Cookies

Ingredients:

1 c shortening
1 c sugar
1 c brown sugar
2 eggs
2 t baking soda
2 c flour
1 c peanut butter
1 t vanilla
1/2 t salt.

Cream together sugars, shortening, eggs and vanilla.  Add to dry ingredients and mix.  Roll into balls and press flat  with wet or sugared  fork.  Bake at 350° for 11-13 minutes. I like mine crunchy on edges so I wait until cookies are light brown on edges.

Apple Crisp Topping

Ingredients

1/3 c flour
1/2 c brown sugar
1 t cinnamon
1 c oatmeal
1/2 t salt
1/3 c margarine

Mix together and crumble  on top of fruit crisp filling.  Bake at 375° for 40 minutes.  I will sometimes double or triple topping because it is the best part.

Funnel Cakes

Ingredients:

1 c flour
1 t baking powder
1 egg
3.4 c milk
1/8 t salt

Heat oil to 370°.  Mix all and make a batter.  Using a funnel pour batter in and hold finger over end of funnel to stop it from pouring out.   Over grease, release finger and let batter pour out while you are moving funnel to create a spiral shape.  Fry until golden brown, turning over with tongs.  Drain on paper towels.  Sprinkle with powdered sugar, cinnamon sugar or top with pie filling and sprinkle with powdered sugar.

Coconut Chew Bars

These were another Elsie favorite at Thackeray picnic's in Etna, CA.

Ingredients:

3/4 c powdered sugar
3/4 c shortening
1 1/2 c flour

 Heat oven to 350°.  Mix and press into an un greased 9X13.  Bake crust for 12-15 minutes.

Mix remaining ingredients:

1 c brown sugar
2 eggs
1/2 t baking powder
2 T flour
1/2 t vanilla
1/2 t salt
1/2 c chopped nuts
1/2 c coconut.

Pour over baked crust layer.  Cook 20 minutes.    Cool, Cut, Frost

Frosting:

1 1/2 c powdered sugar
2 T butter
3 T orange juice
1 t lemon juice

Snickerdoodles

Ingredients:

2 c butter flavored shortening
3 c sugar
4 eggs
2 t vanilla
1 t almond extract
4 t cream of tartar
2 t baking soda
1 t salt
5 1/2 c flour

Mix wet, add dry. Chill dough.  Roll into balls and then balls in cinnamon sugar.  Bake 400° for 9  minutes.  They finish flattening out as they cool. Recipe from Joe Rogers

Pineapple Upside Down Cake

Ingredients:

1 yellow or pineapple cake mix
1/2 c butter
1 c firmly packed brown sugar
1 can (20 oz)Pineapple slices or crushed, drained

Preheat oven to 350°
Melt butter in bottom of a 9X13 pan.  Sprinkle brown sugar over melted butter. Arrange pineapple on top of brown sugar and butter. Prepare cake mix according to instructions on box. Pour batter on top of brown sugar, butter and pineapple. Bake for 43-48 minutes, or until toothpick comes out clean.
Cool 5 minutes.  Invert on serving platter

Buttermilk Drop Doughnuts

Ingredients:

2 c flour
1/4 c sugar
1 t salt
1 t baking powder
1/4 t nutmeg
1/2 t baking soda
1/4  oil
3/4 c buttermilk
1 egg

Heat oil to 375°  Combine first 6 ingredients.  Add rest of ingredients and beat with fork until smooth. Drop by Tablespoons into oil.  Fry for about 3 minutes.  Roll in sugar, cinnamon sugar, powdered sugar or glaze.