Miller Family Recipes

This is the yummiest caramel corn ever and super easy to make!! This is one thing Dan makes to perfection (this and rice krispie treats).  You need to have a large paper grocery bag to make this.  I got this recipe in Chicago.  We went to a ward activity and this young mom had made it and everyone was going nuts over it...and I hunted her down to get this recipe!!! 1 cup brown sugar ¼ cup light corn syrup 1 stick butter ¼ tsp. Salt 1 tsp. Vanilla 1 tsp. Baking soda In a glass or plastic bowl add the sugar, corn syrup, butter and salt. Microwave for 2 minutes on high. Stir really well. Microwave 3 more minutes and stir only ONCE. Stir in the vanilla and baking soda – it will foam, then stir slightly. In the meantime, pop 1 cup of unpopped popcorn and put it into a grocery paper bag. Try and remove any unpopped kernels. Pour the mixture over the popcorn in the bag. Close the bag and shake really well. Place the bag into the microwave and zap for 1 minute. Remove an...

1 box yellow cake mix 1 cup butter, melted 1 can pineapple 1 can apples or cherry pie filling or any other fruit filling Dump in the order given into a greased 9x13-inch pan. Bake about 30-40 minutes or till brown. Serve warm topped with ice cream.

2 cups sifted flour (sift first then measure) ¼ tsp. Ground mace 2 tsp. Baking powder ½ tsp. Salt 1 ½ cups sugar 1 cup butter, softened 4 eggs ½ cup milk 2 tsp. Vanilla Grease an angel-food pan. Do not preheat oven. Mix together the wet ingredients and then add the dry ingredients and mix on medium speed of an electric mixer for 20 minutes. Pour batter into the pan and place into a cold oven. Set oven at 350 degrees and bake 40-50 minutes or till lightly brown and the cake springs back or toothpick inserted comes out clean.

2 cups flour 2 tsp. Baking powder 1 tsp. Baking soda 1 tsp. Salt 1 tsp. Cinnamon 2 cups sugar 1 ¼ cup oil 4 eggs 1 tsp. Vanilla 3 cups shredded carrots (about ¾ lb. Bag) chopped pecans (optional) Mix the dry ingredients together and set aside. Mix together the wet ingredients and combine both. Bake at 325 degrees in a 9x13-inch baking pan or 2 9-inch round pans that have been greased and floured. Frosting: 1 8-oz. Cream cheese, softened 1 stick butter 1 lb. (4 cups) powdered sugar 1 tsp. Vanilla dash of salt ½ cup chopped pecans

Emilie’s favorite cake Bake a yellow cake. Poke holes in the cooled cake with the end of a wooden spoon. Make 1 small jello as instructed on package. Let it set up a little and pour over the cake. Refrigerate the cake. Frosting: 1 small package instant vanilla pudding 1 small cool whip Mix the pudding and fold the Cool whip into it. Frost the cake. Must be refrigerated.

This is the one grandma always made when we were kids 1 ½ cups boiling water 1 cup oatmeal 1 cup brown sugar 1 cup sugar 1 cup butter 2 eggs 1 ½ cups flour 1 tsp. Cinnamon ½ tsp. Salt 1 tsp. Baking soda raisins (totally optional – yuck) Boil water then stir in the oatmeal and raisens; let stand while making the rest. Cream the butter, sugars and eggs. Sift the dry ingredients in a separate bowl and then mix into the wet ingredients. Bake at 350 degrees in a greased 9x13-inch pan. Frosting: ½ cup butter ½ cup brown sugar ¼ cup milk 1 cup coconut 1 tsp. Vanilla nuts In a saucepan cook butter, sugar and milk for 10 minutes. Add the remaining ingredients and cook a few minutes more and spread over cake. Put under the broiler of the oven till browned.

1 pkg. Devils food cake mix (Bake in 2 9-inch rounds. Bake 1 pan with 1/3 of the batter and the other pan with 2/3’s of the batter. Then cut the 2/3’s batter cake in half when cooled). Chocolate frosting: 4 Tbls. cocoa 3 cups powdered sugar 4 Tblsp. soft butter 2-3 Tbls. milk 1 tsp. Vanilla Stabilized Whipped Cream: 1 Tbls. unflavored gelatin ¼ cup cold water 3 cups heavy whipping cream ¾ cup powdered sugar 1 ½ tsp. Vanilla Over low heat, mix gelatin and water till dissolved and thickened. Let cool slightly then add slowly to the cream as you whip it with the other ingredients. Make the cake in 5 layers: Start with a layer of cake; add a layer of whipped cream; add another layer of cake; add a layer of whipped cream; add the last layer of cake; frost the whole entire cake.

Very yummy. I like this better than pumpkin pie Cake: 1 package yellow cake mix 8 Tblsp. butter, melted Filling: 1 (8-oz.) package cream cheese, softened 1 (15-oz.) can pumpkin 3 eggs 1 tsp. Vanilla 8 Tblsp. butter, melted 1 (16-oz.) box powdered sugar 1 tsp. Cinnamon 1 tsp. Nutmeg To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9-inch baking pan. Prepare filling. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40-50 minutes. Make sure not to overbake as the center should be a little gooey. (Bake till a toothpick stuck into the middle comes out with just little crumbs on it). Serve with fresh whipped cream. Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-oz....

This is Sister Duncan’s favorite. I got it out of a newspaper in Phx. Years ago and it’s yummy. Makes good mini-muffins too 1 box yellow cake mix 1 box instant lemon-pudding mix ¼ cup poppy seeds ¾ cup oil 1 cup water 4 eggs Mix all for 3 minutes. Pour into greased and floured Bundt or angelfood pan or 2 loaf pans. Bake at 350 degrees for 40-45 minutes.

3 cups sugar 2 sticks butter, softened 7 eggs, at room temp. 3 cups cake flour, sifted twice 1 cup whipping cream 2 tsp. Vanilla extract Heat oven to 350 degrees. Combine sugar and butter in bowl of electric mixer on medium speed; beat until creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add 1 ½ cups of the flour; add whipping cream. Beat in remaining flour and vanilla. Pour batter into two buttered and floured loaf pans. Bake until golden and a tester inserted in center of cakes comes out clean, about 1 hour. Cook in pans 5 minutes. Remove from pans; cool completely on wire racks.

Betty Farnsworth’s recipe (she made my wedding cake) 2 cups sugar 2 sticks butter 1 cup water 2 eggs ½ cup buttermilk or sour milk ( 1 tsp. vanilla 2 cups flour 4 Tbls. cocoa 1 tsp. Baking soda 1 tsp. Cinnamon Mix sugar, flour and cocoa. Melt butter and add water. Bring to a boil and pour over the dry ingredients and beat. Slightly beat eggs and add to the mixture and beat well. Combine soda and buttermilk (sour milk) and add to the batter; mix well. Blend in the vanilla and pour into a greased jelly-roll pan. Bake at 350 degrees 20-25 minutes. Ice while hot. Icing: 1 stick butter 6 Tbls. milk 3 Tbls. cocoa 1 cup marshmallows 1 tsp. Vanilla 1 lb. Powdered sugar 1 cup chopped pecans In a saucepan, melt butter. Add the cocoa and marshmallows and stir until melted over low heat. Add the vanilla and the powdered sugar; beat well. Add the pecans and quickly spread over the hot cake.

Beth's very favorite that she always has for her birthday.  I also call this - Double Chocolate Almond Fudge Cake.  This is the scratch recipe I like to use. If you want a plain chocolate cake, don’t put in the almond extract, use vanilla instead.  You can also use the Doctored up cake from The Cake Doctor. 2 cups sugar 1 ¾ cups flour ¾ cup Cocoa (I like the Hersheys European Style) 1 ½ tsp. Baking powder 1 ½ tsp. Baking soda 1 tsp. Salt 2 eggs 1 cup whole milk ½ cup vegetable oil 2 tsp. Vanilla or 1 tsp. Almond extract 1 cup boiling water Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans or one 9x13-inch pan. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour baqtter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for ...

 I also use this cake if I'm in a hurry and can't throw together the "from scratch" recipe above.  This recipe comes from my favorite cake book ever, The Cake Doctor.  1 oz. Unsweetened chocolate, coarsely chopped 1/3 cup water 1 package Duncan Hines devils food cake mix 1 cup buttermilk ½ cup vegetable oil 3 large eggs 1 tsp. Almond extract Chocolate Cream Cheese Frosting (below) You can make this in either 2 9-inch pans or one 9x13-inch pan. If using the 2 9-inch pans, grease them and then take 2 good quality paper towels and cut them into 9-inch circles. Wet them and wring them out and place on the bottom of the greased pans. Heat the chopped chocolate and water in microwave for 2 minutes. Stir and set aside to cool for about 10 minutes. Place the cake mix, buttermilk, oil, eggs, almond extract, and melted chocolate mixture in a large mixing bowl. Blend with a mixer for 1 minute on low speed. Scrape down sides and mix for 2 minutes more on medium speed...

This is everyone’s favorite. It’s best made in a 9x13-inch pan but can be made into a 2-layer if you refrigerate between frosting layers and don’t travel anywhere. 1 package Duncan Hines white cake mix 1 package (3-oz.) strawberry gelatin 1 cup mashed fresh strawberries with juice (1 ½ cups whole berries-you can use frozen) 1 cup vegetable oil ½ cup whole milk 4 large eggs Strawberry Cream Cheese Frosting: 1 package (8-oz.) cream cheese, softened 1 stick butter, softened 3 ½ cups powdered sugar, sifted ¾ cup fresh strawberries, mashed to make ½ cup (can use frozen-drain well) Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk, and eggs in a large mixing bowl and blend with a mixer on low speed for 1 minute. Scrape down sides and mix on medium for 2 more minutes. The strawberries should be well blended into the batter. Bake at 350 degrees till done (25 minutes in 9-inch pan and 45 minutes in a 9x13) Prepare frosting by combining the cream cheese and butter ...

Geoffrey likes this one 1 package Duncan Hines yellow cake mix 1 package (3-oz.) lemon gelatin 2/3 cup vegetable oil 2/3 cup hot water 4 large eggs Glaze: 1 cup powdered sugar, sifted 4 Tbls. fresh lemon juice (2 lemons) 2 tsp. Grated lemon zest Lightly grease and flour a Bundt pan (you can also use an angel-food cake pan). Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with a mixer on low speed for 1 minute. Scrape down sides and mix for 2 minutes more. Pour the batter into the prepared pan, smoothing the top. Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 35-40 minutes. Place on a wire rack for 10 minutes to cool. Prepare the glaze by mixing all the ingredients till smooth. Invert the cake onto a serving platter and spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center.

Not what it’s really called. From the Cake Doctor Book. (makes a good yellow cake) 1 package Duncan Hines white cake mix 1 cup whole milk 1 stick butter, melted 3 large eggs 2 tsp. Vanilla Fluffy Chocolate frosting (below) You can use a 9x13-inch pan or two round pans for this. Grease (and flour if using round) and preheat over to 350 degrees. Place the cake mix, milk, melted butter, eggs, and vanilla in a large mixing bowl. Blend with a mixer on low speed. Scrape down sides and mix on medium speed for 2 more minutes. Pour into the pan(s) and smooth. I like to drop it a few inches to get the air bubbles out of it. Bake the cakes until they are golden brown and spring back when lightly touched 25-30 minutes. Fluffy Chocolate Frosting: 1 stick butter, softened 2/3 cup unsweetened cocoa 3 cups powdered sugar, sifted 1/3 cup whole milk 2 tsp. Vanilla ¼ tsp. Salt Blend the butter and cocoa for 30 seconds. Add the powdered sugar, miolk, vanilla and salt and beat with the mixer on low speed u...

From the Cake Doctor 1 package Duncan Hines devil’s food cake mix 1 package (6 oz.-1 cup) semisweet chocolate chips ¾ cup chopped pecans 1 package (3.9-oz.) chocolate instant pudding mix 1 cup sour cream ½ cup vegetable oil ¼ cup water 4 large eggs 1 tsp. Vanilla Penuche Frosting (below) Lightly grease and flour a 10-inch tube pan (angel food pan). Place 2 Tbls. of the cake mix, the chocolate chips, and the pecans in a small bowl. Stir and set aside. Place the remaining cake mix, along with the chocolate pudding mix, sour cream, oil, water, eggs, and vanilla in a large mixing bowl. Blend with a mixer on low for 1 minute. Scape sides and mix on medium for 3 minutes more. Fold in the chocolate chip and pecan mixture until it is well distributed. Pour the batter into the prepared pan, smoothing the top. Bake until the cake springs back when touched and just starts to pull away from the sides of the pan, 45-55 minutes. Let cool on a wire rack for 15 minutes. Run a long, sharp knife around ...

This is one of Greg’s favorites 1 package Duncan Hines white cake mix 1 cup whole milk 1 stick butter, melted 3 large eggs 2 tsp. Vanilla White Chocolate Frosting (see below) ¼ cup seedless raspberry jam 1 cup fresh raspberries, rinsed and drained Grease two 9-inch round pans. Cut two good quality papertowels into 9-inch circles and wet them, wring them out and place on the bottom of the greased pans. Place the cake mix, milk, melted butter, eggs, and vanilla in a large mixing bowl. Blend with a mixer on low for 1 minute. Scrape down the sides of the bowl and continue on medium speed for 2 more minutes. Divide the batter evenly into the pans, smoothing it out. Place the pans in the oven side by side. Bake the cakes until they are lightly brown and spring back when lightly pressed 25-30 minutes. Cool for 10 minutes on a wire rack. Run a dinner knife around edges of pans and invert each onto the rack so that the cakes are right side up. Cool 30 minutes more. Prepare frosting: 6 oz. White...

From the Cake Doctor 1 package Duncan Hines yellow cake mix 2 Tbls. brown sugar 2 tsp. Cinnamon 1 cup finely chopped pecans 1 cup sour cream 1/3 cup vegetable oil ¼ cup water ¼ cup sugar 4 large eggs 1 tsp. Vanilla Glaze: 1 cup powdered sugar, sifted 2 Tbls. milk Lightly grease and flour a 10-inch tube pan (angel food pan) and preheat over to 350 degrees. For the filling; place 2 Tblsp. cake mix, the brown sugar, cinnamon, and pecans in a small mixing bowl and stir until well combined. Set aside. Place the remaining cake mix, the sour cream, oil, water, sugar, eggs, and vanilla in a large mixing bowl. Blen with an electric mixer on low speed for 1 minute. Scrape down sides and mix on medium for 2 minutes more. Pour half of the batter evenly into the prepared pan, smoothing it out with the rubber spatula. Sprinkle the filling evenly over the batter in the pan. Spoon the remaining batter evenly over the filling, smoothing it out with the rubber spatula. Place the pan in the oven. Bake th...

From the Cake Doctor 1 package Duncan Hines yellow cake mix 1 package (3.4 oz.) vanilla instant pudding mix 1 cup orange juice ½ cup vegetable oil 4 large eggs Filling: ¼ cup sugar 1 Tbls. packed brown sugar 4 tsp. Cinnamon 1 Tbls. poppy seeds For the filling, place the sugar, brown sugar, cinnamon, and poppy seeds in a small mixing bowl and stir until well combined. Set the bowl aside. Place the cake mix, pudding mix, orange juice, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Scrape down sides and mix 2 minutes more on medium speed. The batter should look thick and smooth. Pour half of the batter into a lightly greased and floured 10-in. tube pan (angel food pan). Scatter half of the filling over the batter and swirl with a dinner knife. Pour the remaining batter evenly over the top, scatter the remaining half of the filling over the batter, and swirl again with the knife. Place the pan in the over and bake till golden brown and springs back ...

From the Cake Doctor Cookbook 1 package Duncan Hines yellow cake mix 1 cup sour cream ¾ cup vegetable oil 4 large eggs Filling: 1/3 cup honey 1/3 cup packed light brown sugar 1 Tbls. cinnamon ½ cup finely chopped pecans (optional) Glaze: 2 cups powdered sugar, sifted 1/3 cup milk 1 tsp. Vanilla Place the cake mix, sour cream, oil, and eggs in a large mixing bowl. Mix on low for 1 minute. Scrape down sides of the bowl and mix on medium speed for 2 minutes more. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Add the filling. Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans, if desired. With a dinner knife, swirl through these ingredients to blend them slightly. Place the pan in the oven. Bake at 350 degrees 30-40 minutes. Mix the glaze till smooth and pour over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for ...

This is most excellent 3 ½ cups unsweetened raspberries 1 cup water 2 Tbls. lemon juice 1 ¼ cups sugar 1/3 cup cornstarch Batter; 3 cups flour 1 cup sugar 1 tsp. Baking powder 1 tsp. Baking soda 1 cup cold butter 2 eggs, lightly beaten 1 cup (8 oz.) sour cream 1 tsp. Vanilla extract Topping: ½ cup flour ½ cup sugar ¼ cup butter, softened ½ cup chopped pecans Glaze: ½ cup powdered sugar 2 tsp. Milk ½ tsp. Vanilla In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). Spread half into a greased 9x13 in. pan. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. Bake at 3...

(This is one of my best coffee cakes) 2/3 cup flour ½ cup sugar 4 Tbls. cold butter 2/3 cup flaked coconut Batter: 2 ¼ cups flour ½ tsp. Salt ½ tsp. Baking powder ½ tsp. Baking soda ¾ cup cold butter 2/3 cup vanilla yogurt 1 Tbls. lemon juice 2 tsp. Grated lemon peel 1 egg 1 egg yolk 2/3 cup lemon curd (buy in the jelly row of the store) Glaze; ½ cup powdered sugar 1 tsp. Water 1 tsp. Lemon juice In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside. For batter, combine the flour, salt, baking powder and baking soda in a bowl. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, peel, egg and yolk; stir into crumb mixture just until moistened (batter will be stiff). Spread 2 cups batter in a greased 9-in. springform pan; sprinkle with ¾ cup of coconut mixture. Drop ½ teaspoonfuls of lemon curd over the top to within ½ in. of edge. Carefully spoon remaining batter over lemon curd; sprinkle wit...

Grandma’s recipe she would make at Christmas 1 cup chopped dates 1 cup boiling water 1 tsp. Baking soda 1 cup oil 1 cup sugar 2 beaten eggs 1 ¾ cup sifted flour (sift before measuring) 1 tsp. Salt 1 tsp. Cocoa 2cups semi-sweet chocolate chips ½ cup chopped nuts (pecans) Pour the boiling water over the chopped dates. Add the soda and let this stand while you put together the rest of the cake. Mix the oil, sugar, and eggs together. In another bowl have all of the dry ingredients combined; add them to the wet mixture and add 1 cup of the chocolate chips to the batter. Pour into either 2 round greased and floured 9-inch pans or a 9x13 cake pan. Sprinkle with remaining chocolate chips and the nuts. Bake at 350 degrees till done.

1 ¾ cups flour ½ cup plus 1 Tbls. sugar ½ tsp. Baking powder ½ tsp. Baking soda ¼ tsp. Salt ½ cup cold butter 1 egg ¾ cup sour cream 1 tsp. Almond extract Topping; 1/3 cup flour 2 Tbls. sugar 2 Tbls. cold butter 1/3 cup chopped sliced almonds (optional) Filling: 1 package (8oz.) cream cheese, softened 1 egg ¼ cup sugar ½ tsp. Vanilla extract ¾ cup cherry preserves, warmed In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds; set aside, in a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake at 350 de...

This is the one we liked as kids as best as Grandma and I could remember it. 2/3 quart half & half 2/3 quart whole milk 1 small package strawberry jello 1 tsp. Vanilla 1 ½ cup mashed strawberries 3 eggs sugar (can’t remember-do it to taste Put half & half into a saucepan and mix in beaten eggs; bring to a simmer and add jello. Cook for a few more minutes till jello is dissolved. Add in the remaining ingredients except for the milk. Pour into ice cream maker and fill up to the line with the milk and mix.

This is the one we always have on Thanksgiving 2 3oz. Packages raspberry jello (I always use sugar-free) 2 cups water ½ cup crushed raspberries (frozen is good, but drain them well) 1 small can crushed pineapple (drain thoroughly) 3 mashed bananas 8 oz. Sour cream (I use Cool Whip instead) Mix jello as the instructions on the box tell you. Add the fruit; put half of the mixture into a dish and chill. Leave the other half in the bowl and don’t chill. When the half in the dish has chilled enough to set fairly well, spread it with the sour cream (Cool Whip) and then gently pour the other half of the jello mixture over that. Refrigerate several hours.

6 oz. Semi-sweet chocolate 3 Tbls. butter 3 egg whites ¼ cup sugar Pinch of cream of tartar ½ cup heavy cream ½ tsp. Vanilla 3 egg yolks Melt chocolate and butter in double broiler. When melted, stir till smooth; set aside to cool slightly. Beat egg whites, sugar and cream of tartar till stiff peaks form; set aside. Beat cream and vanilla till it forms fluffy peaks; set aside. Mix 3 egg yolks one at a time into the very warm chocolate. Fold the egg whites into the chocolate and mix till completely combined. Fold in the whipped cream and mix till completely combined. Put into serving dishes and chill 2 hours. Top with whipped cream in a pastry bag with a star tip, if you like. Shave chocolate over the top and serve with a fancy tube cookie.

These are very rich but worth every calorie Chocolate Layer: ¾ cup sugar ½ cup butter 2 eggs 4 oz. Semisweet chocolate, melted 2 tsp. Vanilla ½ cup flour pinch of salt Pecan Layer: ¼ cup butter ¾ cup packed brown sugar 2 Tbls. flour 2 eggs 2 tsp. Vanilla 3 cups pecan halves Glaze: 4 oz. Semisweet chocolate, chopped ½ cup butter Line 9-inch square pan with foil; butter foil. For chocolate layer, beat sugar and butter with electric mixer on high until light, 2 minutes. Add eggs; mix well. Mix in chocolate and vanilla. Stop mixer; add flour and salt; mix just until flour disappears. Transfer to prepared pan and place in freezer while preparing next layer; this keeps layers separate. Heat oven to 325 degrees. For pecan layer; melt butter in small pan. Add brown sugar; cook a few minutes over low heat until smooth. Stir in flour and cook 30 seconds. Cool 10 to 15 minutes. Whisk eggs in small bowl. Add spoonfuls of cooled brown sugar mixture (will be thick); whisk till smooth and add pecans ...

Aunt Char’s recipe 1 stick margarine 1 package crushed graham crackers chopped nuts 1 cup coconut 1 cup chocolate chips 1 can sweetened condensed milk (yuck) Add in the order written above in an oblong pan. Bake at 375 degrees about 25 minutes.

This is very good and came from grandma. 1 package spice cake mix ¼ cup water 2 eggs ¼ cup margarine ¼ cup brown sugar (packed) 1 ½ cup chopped dates ½ cup chopped nuts Combine half the dry cake mix, water, eggs, margarine and brown sugar in a bowl. Mix well. Blend in the remaining cake mix. Stir in dates and nuts. Spread in greased and floured 15 1/2 x10 1/2 –inch jelly roll pan. Bake at 375 degrees for about 18 minutes. Spread on glaze while warm. Glaze: 1 cup powdered sugar ½ tsp. Grated lemon peel 1 tsp. Lemon juice 2 Tbls. milk Combine all ingredients and beat till smooth.

I got this recipe from Karla Jackson when we lived in Boston while Dan went to school. 1st layer: 12 crushed graham crackers 1 cup powdered sugar 1 stick butter, melted Combine and press into 9x13-inch pan. 2nd layer: 8 oz. Cream cheese, softened  1 cup powdered sugar Beat together and fold in: 1 pint whipped topping (small Cool Whip) and spread over the cooled crust; chill 1 hour. 3rd layer: 2 packages Danish Junket (any flavor) Cook and cool till you can stick your finger in it. Pour over the cream cheese layer and chill several hours.

This is one of my favorites 1 ½ cups sugar 1/3 cup plus 1 Tbls. cornstarch 1 ½ cups cold water 3 egg yolks, lightly beaten 3 Tbls. butter, cubed 2 tsp. Grated lemon peel ½ cup lemon juice Crust: 1 cup flour 1 cup finely chopped walnuts (or pecans) ½ cup cold butter Topping: 1 package (8 oz.) cream cheese, softened 1 cup powdered sugar 2 cups cold milk 2 packages (3.4 oz. Each) instant vanilla pudding mix 1 tsp. Vanilla 1 carton (16 oz.) Cool Whip In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool. In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased...

Also called Robert Redford and many other things. Got this from Sis. Duncan Bottom layer: ½ cup butter 1 cup chopped nuts 1 cup flour Combine into a 9x13-inch pan and bake for 15 minutes. 2nd layer: 4 oz. Cream cheese 1 cup powdered sugar ½ package Cool Whip Beat cream cheese and powdered sugar till fluffy. Fold in ½ package Cool Whip then spread over the bottom layer. Top layer: 1 small instant vanilla pudding 2 small instant chocolate puddings 4 ½ cups milk Beat on low until thick and pour over the cream cheese layer. Cover with the rest of the Cool Whip and refrigerate. You can decorate by sprinkling with chopped nuts.

1 package yellow cake mix ½ cup butter, softened 1 egg 20 miniature peanut butter cups, chopped 2 Tbls. cornstarch 1 jar (12-1/4 oz.) caramel ice cream topping ¼ cup peanut butter ½ cup salted peanuts Topping: 1 can (16 oz.) milk chocolate frosting ½ cup chopped salted peanuts In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, about 3 minutes. Stir in the peanut butter cups. Press into a greased 13x9-inch baking pan. Bake at 350 degrees for 18-22 minutes, or until lightly browned. Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter until smooth. Cook over low heat, stirring occasionally, until mixture comes to a boil, about 25 minutes. Cook and stir 1-2 minutes longer. Remove from the heat; stir in peanuts. Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Col completely on a wire rack. Spread with frosting; sprinkle with peanuts. Refrigerate for at least 1 hour before cutting. Store in the r...

These are the ultimate lemon bars...lots of filling.  Mom got the recipe from Ina Garten and they even took the place of the ones she used to make, but these are absolutely the ultimate. It makes a 9 x 13 pan. Crust: 2 cups flour 1/2 cup sugar 2 sticks cup butter 1/8 tsp. kosher salt Filling: 6 extra large eggs at room temperature 1 cup freshly squeezed lemon juice   2 Tblsp. grated lemon zest (4-6 lemons) 3 cups sugar 1 cup  flour Confectioners sugar for dusting Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.  Combine the flour and salt , and with the mixer on low, add to the butter until just mixed.  Dump the dough onto a well-floured board and gather into a ball.  Flatten the dough with floured hands and press it into a 9 x 13 by 2-inch baking pan, building up a 1/2 inch edge on all sides.  Chill Bake the c...

This is Beth’s recipe she brought home from school 4 eggs 2 cups sugar 1 cup oil 2 cups canned pumpkin 2 cups flour 2 tsp. Baking powder ½ tsp. Salt 1 tsp. Baking soda 1 ½ tsp. Cinnamon Frosting: 3 oz. Cream cheese, softened ¾ stick butter, softened 1 tsp. Vanilla 1 ¾ cups powdered sugar Mix together all the wet ingredients and then add the dry and mix well. Pour into 2 9x13-inch pans. Bake at 325 degrees for 25 minutes or until done in the center. Cream the ingredients for the frosting together and spread on the bars while still slightly warm. Frosting should make a glaze.

This is one of my favorites. Nathan and Geoffrey love this. 4 cups flour 1 tsp. Salt 1 tsp. Baking powder 1 cup shortening 4 egg yolks 2 Tbls. Lemon juice 10 – 12 Tbls. cold water Filling: 7 cups finely chopped, peeled apples (I use 3 cans Comstock apples, drained in a colander) 1 cup brown sugar 1 cup sugar ¼ cup flour 2 tsp. Cinnamon ½ tsp. Nutmeg Glaze: 1 cup powdered sugar 1 Tbls. milk 1 Tbls. lemon juice In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water (sometimes you might need more water) gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes. Roll out one portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 13x9 pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge. In a bowl, toss the apples, sugar, flour,...

These came from Uncle Darrell 1 German chocolate cake mix 14 oz. Package caramels ¾ cup melted butter 2/3 cup evaporated milk 1 cup chocolate chips nuts (optional) Heat the carmels with 1/3 cup of the evaporated milk; stir and set aside. Stir mix, the other 1/3 cup evaporated milk, butter and nuts. (Batter will be thick). Spread ½ into a 9x13 inch greased pan and bake 350 degrees for 6 minutes. Sprinkle with the chocolate chips and spoon the caramel mixture evenly over the top. Spread the remaining batter over the top of the caramel and bake for another 15 – 18 minutes.

2 cups flour 1 ¼ cups quick-cooking oatmeal ¾ cup packed brown sugar 1 cup butter, softened 12 oz. Cream cheese, softened ½ cup sugar 2 eggs 2 tsp. Lemon juice 1 tsp. Vanilla 1 16 oz. Can whole cranberry sauce 2 tsp. Cornstarch In a large mixing bowl stir together flour, oatmeal, and brown sugar. Using a pastry blender or two knives, cut in butter till mixture resembles coarse crumbs. Reserve 1 ½ cups of the crumbs. Press remaining crumbs into a greased 13x9x2-inch baking pan. Bake in a 350 degree oven for 15 minutes. Meanwhile, in the same bowl beat cream cheese and sugar with an electric mixer on medium speed till light and fluffy. Beat in eggs, lemon juice, and vanilla. Spread over crust in baking pan. Stir together cranberry sauce and cornstarch; spoon carefully over cream cheese layer. Sprinkle with reserved crumbs. Bake 40 minutes more or till set. Cool on wire rack. Cover and chill at least 3 hours. Cut into bars. Makes 36 bars.

4 Tblsp. Butter or marg. 1 (10 ½ oz.) package miniature marshmallows 6 cups rice krispies Melt butter and marshmallows in microwave for about 1 ½ minutes. Stir thoroughly. Add the rice krispies and put into a greased cake pan. Peanut Butter ‘n Chocolate Crispy Squares 1 (10 oz.) package miniature marshmallows ½ cup creamy peanut butter 6 cups rice krispies 1/3 cup semi-sweet chocolate chips, melted Heat marshmallows and peanut butter in large saucepan over low heat until melted and mixture is smooth. Remove from heat and add cereal; mix lightly until well-coated. Press into greased 13 x 9 x 2-inch pan. Frost with the melted chocolate chips. Hot Cocoa Crispy Squares 4 Tblsp. Butter or margarine 1 (10 oz.) package miniature marshmallows 6 cups cocoa-flavored krispy cereal 2 cups miniature marshmallows 1 (1-oz.) package hot cocoa mix Melt butter or marg. In large saucepan and add the package of marshmallows. Remove from heat and add the cereal; mix lightly til well-coated. Press into grea...

This the recipe grandma always makes 2 ¾ cups flour 2 tsp. Cream of tartar 1 tsp. Baking soda ½ tsp. Salt 1 tsp. Cinnamon 1 cup butter 1 ½ cup sugar 2 eggs Mix together the flour, cream of tartar, baking soda, salt and cinnamon and set aside. Cream the butter, sugar and eggs. Add the dry ingredients. Shape into small balls; roll in a mixture of 2 Tblsp. Sugar and 1 Tblsp. Cinnamon. Place on greased cookie sheet and press down in center with fork. Bake 350 degrees for 12 min.

This is grandmas recipe. They are best if eaten the same day. 3 oz. Cream cheese ½ cup butter ½ cup sugar ¼ tsp. Almond extract 1 cup sifted flour 2 tsp. Baking powder ¼ tsp. Salt 1 ½ cup cornflakes Cream the cream cheese, butter, sugar and almond extract. Add the dry ingredients. Shape in balls and roll in crushed cornflakes. You can decorate these by adding ½ marichino cherry in center of each cookie. Bake 350 degrees 12 – 15 minutes.

2 l/4 cups flour 1 tsp. Baking soda 1 tsp. Salt 1 cup butter, softened ¾ cup sugar ¾ cup firmly packed brown sugar 1 tsp. Vanilla 2 eggs 12-oz. Package (2 cups) chocolate chips 1 cup chopped nuts (opt.) Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter, sugar, brown sugar, and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto ungreased cookie sheets. Bake 8-11 minutes until edges are golden brown. Makes 5 dozen 2-1/4 inch cookies.

1 cup brown sugar 1 cup sugar 1 cup shortening 2 eggs 2 tsp. Vanilla 2 cups flour (try substituting some of the flour with wheat flour) 1 tsp. Soda ½ tsp. Baking powder ½ tsp. Salt 2 cups oatmeal 1 cup nuts, chocolate chips, raisins (opt.), or dates 2 cups rice krispies ½ - 1 cup coconut Mix shortening, sugars, vanilla, eggs together. Mix together flour, soda, baking powder,and salt and add to the creamed mixture. Add the remaining ingredients. Flatten with a fork. Bake at 350 degrees for 8 – 10 minutes. Do not overbake.

1 cup butter, softened 1 cup sugar 1 egg 2 Tbls. Fresh orange juice 1 Tbls. Vanilla 2 ½ cups flour 1 tsp. Baking powder ¼ tsp. Salt Heat oven to 350 degrees. Adjust oven rack to middle position. Have ungreased baking sheets ready. Beat butter and sugar in large bowl of electric mixer until light. Beat in egg, orange juice and vanilla. Then add flour, baking powder and salt and mix just until thoroughly combined. Chill the dough thoroughly then roll onto slightly floured surface and cut into shapes. Sprinkle with colored sugars or frost after baking. Bake 6 – 8 minutes.

What would Christmas be without Mexican Wedding Cakes.  Seriously, I think everyone makes them even though they're called so many different names....Russian Tea Cakes for example. These are the cookies Emilie was always assigned to make because everything else she made came out looking like hockey pucks so these were a good fit for her.   I make these using the next to the smallest ice cream scoop.  Make sure to cook them long enough to make them good and short.  The dough will be quite dry. Don't powder them until they are totally cool or they will be a mess of goooooo. 1 cup butter 1/4c. Powdered sugar 1 tsp. Vanilla 2 cups flour 1 cup chopped nuts (pecans, which I prefer toasted first) Blend together the sugar, butter and vanilla. Add the flour and nuts. Dough will be very crumbly. Form round balls and put on cookie sheet. Bake 350 degrees for about 12 – 15 minutes. Remove from oven and cool slightly; roll in powdered sugar.

These are grandmas and they’re addictive ½ cup shortening 1 ½ cup brown sugar 2 eggs 1 cup sour cream 1 tsp. Vanilla 2 ¾ cup flour ½ tsp. Soda ½ tsp. Salt ½ tsp. Baking powder 2/3 cup chopped nuts Cream shortening, sugar and eggs. Stir in the sour cream and vanilla. In a separate bowl mix together the flour, soda, salt, and baking powder. Add the dry ingredients to the butter mixture. Add the nuts. Chill dough at least 1 hour. Drop by teaspoons about 2 inches apart on greased cookie sheet. Bake 400 degrees 8 – 10 minutes. Cool slightly and then frost. Icing: Melt 1 cube butter until golden brown or caramel brown. Blend in: 2 cup powdered sugar 1 tsp. Vanilla 2 – 3 Tbls. Hot water

These are also good give aways ¾ cup butter, softened ½ cup powdered sugar 2 squares (1 oz. Each) unsweetened chocolate, melted and cooled ¼ tsp. Peppermint extract 1 ½ cups flour 1 cup miniature semisweet chocolate chips Icing: 2 Tbls. Butter, softened 1 cup powdered sugar 1 Tbls. Milk ¼ tsp. Peppermint extract 1 to 2 drops green food coloring Drizzle: ½ cup semisweet chocolate chips ½ tsp. Shortening In a large mixing bowl, cream butter and powdered sugar. Beat in chocolate and mint extract. Gradually add flour. Stir in chocolate chips. (Dough will be soft.) Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees for 6-8 minutes or until firm. Cool for 4 minutes before removing to wire racks to cool completely. Meanwhile, combine icing ingredients; spread over cooled cookies. Let set. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Makes 4 ½ dozen.

1 cup butter, softened 1 cup sugar ½ cup packed brown sugar 2 eggs 1 tsp. Vanilla 3 cups flour 1 tsp. Baking powder ½ tsp. Salt 65 mint Andes candies In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies. Place 2 incup apart on greased baking sheets. Bake at 375 degrees for 10 – 12 minutes or until edges are golden brown. Remove to wire racks to cool. In a microwave or saucepan, melt the remaining candies; drizzle over cookies. Makes 3 l/1 dozen cookies.

These are grandmas and they’re yummy

1 cup butter, softened 1 cup powdered sugar 2 Tbls. Vanilla 1 ½ cups flour ½ tsp. Baking soda 1 cup rolled oats, not instant 3 bottles (1.75oz. each) chocolate sprinkles Beat butter in large bowl of electric mixer at high speed until creamy, about 1 minute. Add sugar and vanilla; beat until light and fluffy, about 2 minutes. Gradually beat in flour and baking soda until smooth. Stir in oats. Refrigerate dough in mixer bowl 10 minutes for easier handling. Remove dough from refrigerator. Divide dough into 2 to 3 equal pieces. Roll each piece into a log about 1 ½ inches in diameter. Pour sprinkles into pie plate; roll logs in sprinkles to coat evenly. Wrap logs in plastic wrap and refrigerate overnight. Heat oven to 325 degrees. Cut dough into ¼-inch slices. Bake on greased baking sheet until lightly brown and slightly firm to the touch, about 20 minutes. Remove to cooling rack.

Cookies: 3 cups flour 2 tsp. Baking powder ½ tsp. Each baking soda, salt ¾ cup butter, softened 1 cup brown sugar ½ cup sugar 2 eggs ½ cup sour cream 1 Tbls. Grated orange zest 1 cup chopped pecans Frosting: 2 cups powdered sugar, sifted 2 tsp. Grated orange zest 1/8 tsp. Salt 3 Tbls. Fresh orange juice Pecan halves, for garnish Heat oven to 375 degrees. For cookies, sift together flour, baking powder, baking soda and salt into large mixing bowl. Cream together butter and sugars in bowl of electric mixer. Add eggs, one at a time, sour cream, orange zest and chopped nuts; mix together. Stir into flour mixture until smooth. Drop dough by teaspoons onto greased cookie sheets; bake 10 – 14 minutes, or until golden. For frosting, stir together powdered sugar, orange zest, salt and orange juice to taste. Spread frosting on warm, not hot, cookies. Top each cookie with a pecan half while icing is still soft.

4 cups sifted flour 1 tsp. Soda 1 tsp. Cream of tartar 1 tsp. Salt 1 cup butter, softened 1 cup vegetable oil 1 cup sugar 1 cup powdered sugar 2 eggs 1 tsp. Vanilla Sift flour and then measure out the 4 cups. Mix together the flour, soda, cream of tartar and salt. Set aside. Beat butter, oil and sugars together until they are creamy. Add eggs and vanilla. Add dry ingredients. Chills mixture 1 hour and roll into balls. Bake on ungreased cookie sheet at 350 degrees until lightly browned. Makes about 10 dozen.

Greg used to really like this – I like it more if you cut off the outer edge of the whole thing and then cut into pieces. 1 yellow cake mix ½ cup melted butter 4 eggs 1 package (8 oz.) cream cheese 1 box (4 cups) powdered sugar 2 cups coconut 1 cup pecans or other nuts if desired Mix cake mix, butter and 2 eggs. Pat into bottom of greased 13x9 inch pan. Mix the cream cheese, 2 eggs, powdered sugar, coconut and pecans and pour over first layer. Bake at 350 degrees for 45 minutes to 1 hour until center is set.

Base: ½ cup butter, softened ¼ cup sugar ¾ cup rolled oats 2/3 cup flour Caramel: 1 can (14 oz.) sweetened condensed milk 1 stick butter ¼ cup packed brown sugar 2 tsp. Vanilla Icing: ¼ cup butter 2 Tbls. Each: water, sifted cocoa 1 ½ cups powdered sugar, sifted Heat oven to 350 degrees. For base, beat butter and sugar in small bowl of electric mixer on medium-high spead until light and fluffy, 3 minutes. Add oats and flour; beat until smooth. Press into greased 8-inch square or 9-inch square baking pan. Bake until set, 20 minutes. Meanwhile, prepare caramel mixture. Heat condensed milk, butter and brown sugar to a boil in heavy saucepan over medium heat. Boil, stirring constantly, 5 minutes. Remove from heat; stir in vanilla. Pour caramel mixture over cooked base; allow to cool completely. To prepare icing, melt butter in saucepan over medium heat. Stir in cocoa and water until smooth. Add powdered sugar; stir until mixed well. Spread over cooled caramel layer. Allow to set before c...

2/3 cup butter, softened 1 cup brown sugar ½ cup light corn syrup 3 tsp. Vanilla 4 cups quick-cooking rolled oats 6-oz. Package semi-sweet chocolate chips 2/3 cup peanut butter Cream butter and sugar. Stir in corn syrup, vanilla and oats. Spread into greased 9x13 inch baking pan. Bake in 350 degree oven for 15 minutes. Cool. Melt chocolate and peanut butter in saucepan over low heat. Spread over cooled mixture.

This is one of my favorite recipes.  This was probably Dan's mom's best recipe.  I've never had them anywhere else and everyone always asks for the recipe.  If you make them with all shortening, they turn out krispy.  If you use all butter, they turn out thin and chewy.  I like them with half of each.  They really are super yummy!  1 cup Crisco or butter or use ½ of each 1 cup sugar 1 cup brown sugar 2 eggs 1 tsp. Vanilla 1 1/2 cup flour 1 tsp. Salt 1 tsp. Soda 3 cups quick oats ½ cup nuts Cream the butter and sugar. Add eggs and vanilla. Combine all dry ingredients in a separate bowl and mix together then add to the creamed butter mixture. Add the oatmeal and nuts. Divide dough in half and roll each half in wax paper or parchment to form a tube about 1 1/2 inches in diameter. Chill and then remove from fridge and slice ¼ inches thick and bake at 350 degrees for about 8 – 10 minutes or till lightly browned.

3 ½ cups flour 2 tsp. Baking soda 2 tsp. Ground cinnamon 1 tsp. Ground ginger ½ tsp. Ground nutmeg ¼ tsp. Salt 1/8 tsp. Ground cloves 1 cup butter, softened ¾ cup sugar ¾ cup packed brown sugar 1 egg 1 Tbls. molasses 1 ½ tsp. Finely shredded orange peel 3 Tbls. orange juice or water In a medium bowl, stir together the flour, the baking soda, cinnamon, ginger, nutmeg, salt and cloves. Set the dry ingredients aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar and egg. Beat until combined, scraping sides of bowl occasionally. Add molasses, orange peel and orange juice or water. Beat until combined. Beat in as much of the flour mixture as you can with the electric mixer. Stir in any of the remaining flour mixture with a wooden spoon. Shape dough into 1-inch balls. (I use a scooper). Place the balls 2 inches apart on ungreased cookie sheets. Bake in a 350 degree oven for 8 to 10 minutes or until bottoms are lightl...

½ cup butter ½ cup shortening ½ cup sugar ½ cup sifted powdered sugar ½ tsp. Baking soda ½ tsp. Cream of tartar 1/8 tsp. Salt 1 egg ½ tsp. Vanilla 2 cups flour sugar In a large mixing bowl, beat the butter and the shortening with an electric mixer for 30 seconds. Add the ½ cup sugar, powdered sugar, baking soda, cream of tartar and the salt. Beat till combined. Beat in egg and vanilla. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough in the refrigerator for about 3 hours or till it’s easy to handle. Shape the dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 3 inches apart on an ungreased cookie sheet. Flatten to 2 ½ inch rounds, using the bottom of a glass dipped in additional granulated sugar to prevent sticking, if you like. Bake the cookies in a 350 degree oven for 7 to 9 minutes or till they’re lightly browned. Decorate as you like or leave plain. Makes about 40 cookies.

1 ¼ cups flour ½ cup sugar 1 stick butter ½ cup raspberry jam Topping: 2 large eggs 1/3 cup packed brown sugar 1 tsp. Vanilla 3 Tbls. Flour 1/8 tsp. Salt 1 cup chopped walnuts Heat oven to 350 degrees. Combine flour and sugar in medium bowl; cut in butter using pastry blender or two knives until crumbly. Press on bottom of greased 9-inch square baking pan. Bake until edges are light golden brown, 18 to 20 ;minutes. Spread jam over crust. For topping, beat together eggs, brown sugar and vanilla in bowl of electric mexer until smooth. Stir in flour and salt; add walnuts and mix well. Spoon topping over jam; spread carefully to cover. Return to oven. Bake until golden brown and filling is set, 20 – 24 minutes. Cool completely. Cut into bars.

2 cups sugar 2 Tbls. Butter 2 Tbls. Cocoa ½ cup milk ¼ tsp. Salt ½ tsp. Vanilla ¾ cup peanut butter 2 cups quick oatmeal Combine sugar, butter, cocoa, and milk in a saucepan and bring it to a boil.. Then add the remaining ingredients. Drop by spoonfuls onto waxed paper or foil.

These melt in your mouth ¾ cup butter softened 1/3 cup powdered sugar 1 tsp. Lemon juice 1 ¼ cups flour ½ cup cornstarch In a mixing bowl, cream butter and powdered sugar until light and fluffy; beat in lemon juice. Combine the flour and cornstarch; gradually add to the creamed mixture. Shape into two 8-inch rolls; wrap each roll in plastic wrap, wax paper, or parchment. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4 –in. slices. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8 – 12 minutes or until the cookies are firm to the touch. Remove to rack to cool. These are very delicate cookies and will crumble if you’re not careful. Frosting: ¼ cup softened butter ¾ cup powdered sugar 1 tsp. Lemon juice 1 tsp. Grated lemon peel 1 drop yellow food coloring (optional) Mix the above till creamy and frost cooled cookies. Makes about 5 dozen.

1 cup softened butter 1 cup sugar 1 cup brown sugar 2 eggs 2 ½ cups oatmeal, powdered in a food processor or a blender ½ tsp. Salt 1 tsp. Baking powder 1 tsp. Baking soda 1 tsp. Vanilla 2 cups flour 12 oz. Chocolate chips 1 Hershey bar (4 oz.), finely grated – optional 1 ½ cups nuts, chopped Preheat oven to 375 degrees. Cream butter and sugars. Blend in eggs. Add powdered oatmeal and mix. Sift together salt, baking powder, baking soda, vanilla and flour. Add in batches to creamed ingredients. Batter will be very stiff – you might need to use a spoon or your hands. Mix in the chips, grated chocolate and nuts. Place golf-ball size pieces of dough 2 inches apart on an ungreased cookie sheet. Do not mash flat. Bake 8 minutes. Do not overbake. Cookies will not look done, but overbaking ruins them. This is a soft cookie.

2 sticks butter 2 cups white or brown sugar (or 1 of each) 3 Tbls. Honey 2 tsp. Honey 2 tsp. Baking soda 2 cups flour 3 cups rolled oats (not instant) ¾ cup oat bran Preheat oven to 350 degrees. Melt together butter, sugar and honey. Heat mixture to simmer; add baking soda and allow to foam. Combine dry ingredients in a large bowl. Pour in foamed mixture and mix until no more dry ingredients are visible. Pile into a greased jellyroll pan; press mixture evenly into the pan. Bake for 15 minutes or until mixture is browned and slightly puffy. Remove from oven; immediately cut into squares. Allow to cool, then store in an airtight container. Makes 48 crunchies.

These are absolutely fab.  They rival Potbelly's brownie cookie when you add the chips.  Be sure to underbake slightly like you would a brownie. Melt together: ½ cup shortening 4 oz. Unsweetened chocolate ¾ cup. Cocoa 4 Tbls. Butter Add: 2 cup sugar 2 tsp. Vanilla 4 eggs (one at a time room temp.) Sift together: 2 Tbls. Baking powder 2 cups flour 1/8 tsp. Salt Add: 1 pkg. semisweet choc. chips or half bittersweet half semisweet (chips are optional) Combine all ingredients. Add ½ cup chopped nuts. Chill for 1 hour and roll into balls and then in powdered sugar.  (only roll in the powdered sugar if you want a Christmas type cookie - otherwise just use the second from the smallest cookie scoop and put on parchment and bake)   Bake at 350 degrees for about 7 minutes. Don’t overbake. These will turn out all krinkley looking if you roll in the powdered sugar.

I took a pie class many moons ago at a Stake Relief Society fair that they used to have.  These two women that taught the class had won first place at the state fair for their pies many years in a row.  This has always been my go to crust for eons.  I've tried butter instead and even 1/2 butter 1/2 Crisco, but in my opinion, I think it made for a tougher crust .  I've now upped the recipe even more just recently.  I've played around and found a few changes that make this the ultimate pie crust.  I'll put my little changes in paranthesis. 2cups flour (pastry, if you can find it) 1 tsp. Salt 1 cup Crisco (use lard instead) 10-14 Tblp. Ice water, sometimes more sometimes less.  Depends on the humidity.  When we lived in IL, I only used about 8 Tblsp. Put the flour and salt (& sugar) in a bowl and mix together. Add the Crisco and cut it in with a pastry blender or use 2 butter knives. Do this till it resembles coarse crumbs. Add the ice wat...

1 ¼ cups crushed graham crackers ½ stick butter, melted 1 Tbls. Sugar Mix together and pat into a pie pan. Refrigerate.

1 8-oz. Pkg. Brownie mix 1 cup sugar ¾ cup butter 6 oz. Unsweetened chocolate, melted and cooled 1 tsp. Vanilla 1 cup refrigerated or frozen egg product, thawed, or 1 cup pasteurized eggs 1 1.45-oz. Bar dark chocolate, coarsely chopped 1 recipe Chocolate Whipped Cream (optional) Preheat oven to 350 degrees. For crust, prepare brownie mix according to package directions. Spread in the bottom of a greased 9-inch pie plate. Bake 15-20 minutes or until toothpick, inserted near center, comes out almost clean. Cool. For filling, in a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in melted and cooled chocolate and the vanilla. Gradually add egg product, beating at low speed until combined. Then beat on medium to ghigh speed, scraping sides of bowl about 1 minute or until flight and fluffy. Transfer filling to prepared pie plate. Cover; chill for 4 to 24 hours. Top with chocolate whipped cream: 1 cup whipping cream 2 Tb...

3 egg whites (room temperature) ½ tsp. Lemon juice ½ tsp. Cream of tartar 6 Tbls. Sugar Beat the egg whites with the lemon juice and cream of tartar till they form soft peaks Slowly add the sugar and beat till stiff and glossy peaks form. Put over very hot pie and seal to the edges. Bake at 350 degrees for 12-15 minutes or till lightly browned.

(This is mom's blamange cream recipie, also good for cream puffs) ½ cup sugar ½ tsp. Salt 3 Tbls. Cornstarch 2 ½ cup milk Mix the sugar, salt, and cornstarch together in a saucepan. Add the milk and cook over medium heat till the mixture thickens. Remove from heat and add 3 beaten egg yolks very slowly or you will have lumps of egg. Mix well and cook approximately 5 minutes longer. Add 1 Tbls. Butter and 1 tsp. Vanilla. For Banana cream pie; line a baked pie crust or a pie pan covered in vanilla wafers with sliced bananas. Pour pudding on top and cool. Top with whipped cream. For Coconut cream pie; Add ½ cup sweetened coconut to the pudding and combine. Pour into a baked pie shell. Cool; top with whipped cream.

Baylie won first prize at the pioneer day picnic with this 4 squares Baker’s semi-sweet baking chocolate or (4 oz.) bakers German’s sweet baking chocolate ¼ cup butter ¾ cup sugar 2 eggs 1 tsp. Vanilla ½ cup flour ½ cup chopped nuts (optional) 2 ½ cups cold milk 2 pkg. (4-serving size) Jell-o Chocolate Instant pudding Thawed Coolwhip topping Heat oven to 350 degrees (325 for glass pie plate). Grease bottom and side of 9-inch pan. Microwave chocolate and butter in large bowl on high 2 minutes Stir until chocolate is melted. Stir in sugar, eggs and vanilla. Mix in flour, then nuts. Spread in pan. Bake 20-25 minutes. Cool. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 2 minutes. Spread over brownie pie. Top with whipped topping. Garnish with grated chocolate. Refrigerate until ready to serve.

Crust: ¼ cup butter; melted 1 cup graham cracker crumbs 1 Tbls. Sugar Filling: 1 8oz. Package cream cheese, softened 1 can (14-oz.) sweetened condensed milk 1/3 cup lemon juice 1 tsp. Vanilla Combine crust ingredients and press into a pie plate and refrigerate. In a mixing bowl combine the cream cheese with the condensed milk and whip till well combined. Add lemon juice slowly so that you don’t make it lumpy. Add vanilla and pour into the prepared crust. Top with cherry pie filling or whatever you like.

Crust: ¼ cup butter, melted 1 cup graham cracker crumbs 1 Tbls. Sugar 1 ½ tsp. Cinnamon Filling: 5 large egg yolks 1 can (14-oz.) sweetened condensed milk Juice from 6 to 8 Key limes, about 2/3 cup Whipped cream Heat oven to 325 degrees. For crust, mix butter, graham crackers, sugar and cinnamon in medium bowl. Pat onto bottom and sides of 9-inch pie pan. Bake 8 minutes. Set aside; let cool completely. For filling, beat yolks about 2 minutes. Add condensed milk to yolks and beat until incorporated. Add lime juice. Beat 2 minutes; pour into pie shell. Bake until set, 10 – 15 minutes. Remove from oven; cool on wire rack 1 hour. Refrigerate, covered with plastic wrap set directly on top of curd, at least 3 hours or overnight. Top with fresh whipped cream.

1 cup sugar 3 Tbls. Cornstarch 1 cup water 1/3 cup lemon juice 2 egg yolks, slightly beaten 4 oz. Cream cheese 1 tsp. Grated lemon peel ½ cup whipping cream – whipped Combine sugar and cornstarch. Add the water, lemon juice and egg yolks. Cook till it boils and thickens. Boil 1 minute and add the cream cheese and lemon peel. Stir till melted. Cool and fold in the whipping cream. Top with additional whipping cream.

Crust: 1 ½ cups graham cracker crumbs ½ cup butter, melted 1/3 cup powdered sugar Cheesecake: 3 (8-oz.) packages cream cheese, softened 4 eggs 1 cup sugar 1 tsp. Vanilla 1 pint sour cream (room temperature) 21-oz. Can prepared pie filling Combine graham cracker crumbs, powdered sugar and butter. Press into bottom of an 8-inch springform pan. (You can also use 2 small metal pie pans) In a large bowl, beat cream cheese, eggs, sugar and vanilla until smooth. Pour mixture over prepared crust. Bake at 350 degrees for 30-35 minutes (until center is set). Remove from oven and spread sour cream on top of cake. Return to oven and bake an additional 5 minutes. Remove from oven and allow to cool. Spread desired topping on cheesecake. Chill overnight. Before serving, carefully remove sides of pan. *To minimize cracking, place a shallow pan half full of hot water on lower rack of oven during baking. Be sure the sour cream is room temperature when you spread it on

1 cup sugar 1 Tbls. And 1 tsp. Cornstarch pinch of salt 1 cup boiling water 3 Tbls. Strawberry jello Strawberries Wash, hull and slice strawberries and set aside to drain. In a saucepan add the sugar and cornstarch and mix well. Add the jello, salt and water. Cook till thick and cool. Add to the strawberries and put into either a baked pie shell or graham cracker crust. Top with cool whip.

This is extremely rich, so slice small Ganache: ¾ cup semisweet chocolate chips ½ cup heavy cream Filling: 8 oz. Cream cheese, softened 1 ¾ cups sugar 1/3 cup heavy cream, plus ¾ cup, whipped soft 8 (1-oz.) squares premium white baking chocolate, melted ½ tsp. Orange zest 1 cup roasted, coarsely chopped macadamia nuts 1 pre-baked deep-dish (9-inch) pie shell Garnish: 1 ½ cups heavy cream, whipped ¼ cup powdered sugar chopped macadamia nuts (I like lots) Ganache: Place chocolate chips in a metal mixing bowl. Bring cream to a simmer over medium heat. Pour simmering cream over chips and stir until melted. Set aside and allow to cool to room temperature. Filling: Beat cream cheese and sugar with a handheld electric mixer until smooth. Scrape bowl with a spatula and mix in 1/3 cup heavy cream. Add the melted white chocolate, zest, and nuts and stir just until incorporated. Fold in the whipped cream. Spread into pre-baked pie shell and level off using a rubber spatula. Put in freezer until f...

4 cups diced apples (8) or 3 cans compstock apples, drained (this is what I use ¾ cup sugar ¾ cup brown sugar – packed dash of salt 1 ½ tsp. Cinnamon ¼ tsp. Nutmeg 3 Tbls. Flour or cornstarch butter Mix the dry ingredients together and add to the apples. Mix and pour into an unbaked pie shell. Dot with lots of butter and add the top crust. Make slits in top and brush with milk and sprinkle with sugar. Bake at 375 degrees for about 45 minutes. Check to make sure the outer crust doesn’t burn. You can put foil around the edges.

7cup sliced apples (8-10) or 3 cans compstock apples, drained 1 ½ cup packed brown sugar 1 cup flour 1 cup oatmeal 2 tsp. Cinnamon 1 ½ tsp. Nutmeg 2/3 cup butter, softened Arrange apples in greased pan. Mix remaining ingredients and sprinkle over apples. Bake 375 degrees till golden brown – about 30-40 minutes.

4 small boxes or 2 large boxes of JELLO-O Gelatin 2 ½ cups boiling water (Do not add cold water) Stir boiling water into gelatin. Dissolve completely. Pour mixture slowly into 13x9 inch pan lightly coated with cooking spray. Chill at least 3 hours. Jigglers will be firm after 1 hour, but may be difficult to remove from pan. To cut Jigglers, dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through the gelatin. Lift from the pan with index finger or metal spatula.

¾ cup sugar 3 Tbls. Cornstarch pinch of salt 6 cups frozen berries Thaw the frozen berries and save the juice Mix the sugar and cornstarch together. Put the berry juice and sugar mixture into a saucepan and cook till slightly thickened. Add berries and pour into a prepared unbaked pie shell. Dot with butter and top with top crust. Make slits in top and brush with milk and sprinkle with sugar. Don’t let the crust edges get too dark. You can cover them with foil if you like. Bake at 375 degrees for approximately 45 min.

I got this in Boston. My first bread recipe I ever made 5 ¾ to 6 ½ cups flour (I like bread flour) 2 packages (2 Tbls.) yeast 2 cups milk (1 cup dry and 2 cups very warm water 1/3 cups sugar 1/3 cup oil 2 tsp. salt 2 eggs Pour all ingredients in a large mixing bowl. Heat water to 120 degrees and add to the other ingredients. Mix, then knead for approximately 10 minutes. Let rise till double (about 1 hour in a warm place) Divide into two balls. Knead, then roll out in a rectangle with a rolling pin. Roll the dough into loaves and put into well greased pans. Brush with oil and let rise till nearly double. (30-40 minutes). Bake at 375 degrees for approximately 30 minutes or till brown and sounds hollow when tapped.

4 cups flour 2 tsp. yeast 1 Tbls. Sugar 2 tsp. salt ½ cup dehydrated onion ¼ cup oil 1 ½ cups very warm water (not hot)\ Mix all ingredients together and knead. Let rise. Roll out and put in a greased jelly roll pan. Brush with oil and sprinkle with rosemary and onion salt. Let rise. Bake at 375 degrees for 10-12 minutes.

2 ½ cups flour 1 tsp. salt 1 tsp. sugar 1 Tbls. quick-rise yeast 1 cup warm water (120 – 130 degrees) 1 Tbls. Oil Topping: ¼ to 1/3 cup prepared Italian salad dressing ¼ tsp. salt ¼ tsp. garlic powder ¼ tsp. dried oregano ¼ tsp. dried thyme Dash pepper 1 Tbls. Grated Parmesan cheese ½ cup shredded mozzarella In a bowl, combine the first four ingredients. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elasticup Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; olace on a greased 12-inch pizza pan and pat into a 12-inch circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake at 450 degrees for 15 minutes or until golden brown. Serve warm

1 package yeast (1 Tbls.) 1 ½ cup very warm water 1 Tbls. Sugar 3-3 l/2 cups flour 1 tsp. salt melted butter Put 2 cups of the flour in a bowl with the sugar, salt, and yeast; combine. Add the very warm water and mix well. Knead for about 15 minutes or use a bread mixer till dough is elastic like. Set in warm place till double. Form into sticks and brush with melted butter and sprinkle with salt, or onion salt, or garlic salt etcup Bake at 400 degrees about 12-15 minutes.

1 cup corn meal 1 cup flour ¼ cup sugar 1 Tbls. baking powder 1 tsp. salt 1/3 cup oil 1 egg 1 cup milk Combine dry ingredients in bowl and mix well. Combine oil, egg, and milk together. Mix well. Stir into dry ingredients until just blended. Pour into well-buttered 8-inch square pan. Bake at 400 degrees for 20-25 minutes or until done.

I got this recipe from Connie Wilcox who used to go to Lake Powell with us 2 packages (4 ½ tsp.) yeast ½ cup warm water 1 Tbls. Sugar 2 tsp. salt 2 beaten eggs 1 cup scalded milk 1/3 cup shortening 1/3 cup sugar 4-5 cups unsifted flour Mix yeast, water, 1 Tblsp. sugar and let stand 20 minutes. Scald milk and pour over the shortening, sugar and salt in a large bowl. When cool, add the yeast & eggs. Add flour; mix well. Dough will be sticky. (At this point you may refrigerate overnight. Remove 2 ½ hours before ready to use). Knead well. Roll out on a floured board very thin. Roll like a jellyroll and cut into 1” slices. Place in greased muffin tins, cut side down. Pour melted butter over each and let rise 2 hours. Bake at 400 degrees for 10 minutes.

1 prepared chocolate cookie pie crust 1 cup creamy peanut butter 8 oz. Cream cheese, softened ½ cup sugar 12 oz. Cool whip 1 11-oz. Jar hot fudge topping In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell and smooth mixture to edges of pie. Reserving 2 Tbls. Of the hot fudge, place remaining hot fudge into microwave safe bowl. (I just do it in the jar) Microwave for 1 minute. Stir. Spread the hot fudge over the pie to cover the peanut butter layer. Refrigerate. When set (about ½ hr.) remove from refrigerator and spread with the remaining cool whip, being careful not to mix the two layers. Place the 2 Tbls. Of hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over the pie. Do the same with 2 Tbls. of peanut butter going in the opposite direction of the hot fudge drizzle.

These are the biscuits I’ve always made. They make about 8 biscuits so double or triple the recipe if you need more 2 cups flour 4 tsp. baking powder 2 tsp. sugar ½ tsp. salt ½ tsp. cream of tartar ½ cup shortening 2/3 cup milk Pour the flour, baking powder, sugar, salt, and cream of tartar into a large bowl. Mix together and add the shortening. Cut the shortening in with a pastry blender or 2 butter knives till it resembles coarse crumbs or peas. Make a hole in the center of the flour and add the milk. Incorporate the flour into the milk till it forms a soft ball. Let sit for 5 minutes and gently knead the dough just a few times. Pat out onto a floured counter to desire thickness and cut with a biscuit cutter or a small can that’s had both ends cut off. Bake on a cookie sheet 450 degrees for about 12-15 minutes.

2 cups warm water 2 Tbls (2 packages) yeast ½ cup oil 4 Tbls. olive oil 3 cups flour (I like bread flour) 1 tsp. salt Mix the water, yeast, oils, flour and salt for 10 minutes with a big mixer. Then add about 2 ½ cups more flour and knead for 15 minutes more. Coat with a light coating of oil and cover and put in a warm place till doubled. For a deep dish pizza use corn meal and spread the dough into the bottom of a deep pan. Spread with mozzarella 1 large can drained, crushed plum tomatoes 1 tsp. basil, oregano and garlic Any meat, onions, peppers and parmesan that you like. Bake in a 500 degree oven about 25- 30 minutes or till done.

I got this out of the newspaper Serves: 4 Crust: 1 cup water ¼ cup solid vegetable shortening 1 ½ Tbls. Sugar 1 tsp. Salt 1 ½ pkg. Active dry yeast ½ cup warm water (205 to 115 degrees) ¾ cup yellow cornmeal 3 to 3 ½ cups all-purpose flour Filling: 1 can (28-oz.) plum tomatoes 2 Tbls. Olive oil 1 small onion, chopped 1 small green pepper, chopped 1 clove garlic, minced ¾ tsp. Dried oregano ½ tsp. Each: fennel seeds, salt pepper ½ lb. Mushrooms, sliced 1 lb. Mild Italian sausage, removed from casing, crumbled 10 oz. Mozzarella cheese, thinly sliced ½ cup (2-oz.) grated parmesan cheese Heat oven to 425 degrees. Oil a 12-inch round by 2-inch deep pizza pan. For crust, heat 1 cup water, shortening, sugar and salt in small saucepan until shortening melts. Cool to luke-warm. /Stir yeast into the ½ cup warm water; let stand until foamy. Combine yeast mixture and shortening mixture in a large bowl. Add cornmeal and 2 cups of the flour. Mix to combine then add remaining flour to form a so...

1 recipe of Calzone dough 2 Tbls. Olive oil 2 Garlic cloves, minced 1 lb. Baby spinach, washed and dried Salt and pepper 15 oz. Ricotta 1 cup grated Parmesan ½ cup shredded Fontina 1 Egg ½ tsp. Red pepper flakes In a sauté pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl. For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don’t have a stone, simply grease a baking pan. Roll or spread the dough discs into 10- inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer...

***Freezes well***) Serves: 6 1 pkg. Rapid-rising dry yeast (2 tsp.) ¾ cup warm water 1 Tbls. Sugar 3 cups flour ¼ cup olive oil 1 tsp. Salt Egg wash Cornmeal, for dusting For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in ¼ cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes. Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test t...

This is grandmas recipe:  I love stuffing and this recipe isn't fancy but it's good.  It's the one mom always made growing up.  I don't stuff the turkey with it, I just put it in a baking pan and bake. Serves: 15 -20   1  loaf white bread 1 loaf cheap wheat bread 1 recipe corn bread made a day ahead 1 large onion, chopped 4 or 5 stalks celery, chopped leaves and all 2 eggs, beaten 1 cube butter or margarine, melted 1 1/2 cans  chicken broth (till it's the texture you like) 1 Tbls. Salt 2 tsp. sage 1 tsp. poultry seasoning ¼ tsp. pepper Break up all the bread and corn bread and put into a large bowl. Add the onions, celery, eggs, butter, seasonings, and about ½ or so of the chicken broth. Mix well with your hands making sure it all gets incorporated. You might have to add more broth if it’s too dry. You can put the stuffing around your bird or bake it in a separate dish. Bake 350 degrees for about ½ hour if it’s by itself.

Granddad always likes to make this one. He said the Navajos have to put the hole in the center to let out the evil spirits – I think it’s so that it’ll get done in the center 6 cups flour 2 Tbls. Baking powder 1 Tbls. Salt ½ cup instant non-fat milk 2 ½ cups warm water (I like to add ¼ cup shortening cut in to make them softer to chew) Sift together dry ingredients in a large bowl. Add water gradually and mix with a fork or your fingers until you have a soft dough. Knead dough about 3 minutes, until texture is fine and dough is elasticup Cover and let sit for at least 5 minutes. Divide into balls and flatten each one as much as possible. Put a hole in the center and fry in a pan with oil till browned on each side. Serve with honey or powdered sugar or make Navajo Tacos by adding chili, grated cheese, lettuce and tomatoes – like a tostado.

1 cup flour ¾ cup buttermilk ¼ cup whole milk 1 tsp. sugar ½ tsp. each; baking soda, salt 1 large egg 2 Tbls. Butter, melted Combine everything in a mixing bowl and whisk lightly. It’s OK if there are small lumps and streaks. Heat 2 tsp. oil in a skillet (I like cast-iron) over medium-high heat. When the oil is hot, wipe away the excess with a paper towel. Cook the pancakes. You might have to re-oil the pan.

1 package yeast 2 Tbls. Warm water 5 cups flour 1/3 cup sugar 1 Tbls. Baking powder 1 tsp. each: baking soda, salt 1 cup oil 2 cups buttermilk Dissolve yeast in warm water. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening with pastry blender or 2 knives uhntil flour forms soft pea-size chunks. Stir in yeast mixture and buttermilk. Cover with plastic wrap. Refrigerate 2 hours or overnight. Heat oven to 400 degrees. Roll or pat dough to ½-inch thickness on well-floured surface. Cut biscuits with 2-inch biscuit cutter. Place on ungreased baking sheets. Bake until lightly browned, about 10 minutes.

1 cup instant masa ½ cup water Place masa in bowl and add the water. Work into a soft dough with your fingers. If dough is too crumbly or dry and a little more water. Shape dough into a ball and cover with a damp towel; let stand for 20 minutes. Flatten the dough like you do the flour tortillas and cook the same way. The tortillas may feel stiff when they come out but will soften as they sit.

2 cups flour 1 tsp. salt ½ tsp. baking powder ¼ cup shortening ½ cup water Cut the shortening into the dry ingredients. You can just use your fingers to do this. Add the water and form into a ball. Cover and let sit for 10-15 minutes. Divide dough into equal pieces and flatten between was paper with a heavy skillet or with the palm of your hands. When all the pieces are as flat as you can get them, put them one at a time into a large cast iron or regular med.-hot skillet and cook till it just starts to brown. Turn over and finish. Keep the cooked tortillas between 2 towels to prevent them from drying out.