My Favorite Meatloaf

1.5 lbs. ground beef
1/2 c milk
1/2 t dry mustard
1/4 t ground pepper
1/2 sleeve of saltines crushed
1 egg
1/4 t garlic minced
1 small chopped onion or (1/8 c dehydrated flakes)
1 T. Worcestershire
1/2 cup ketchup ( use as a topping)

Heat oven to 350°  Knead all ingredients together and put in a loaf pan.
Spread top with ketchup.
Bake for 1 hour or 75 minutes until done.
Enjoy

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.

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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