Lemon Chiffon

9 X 13 graham cracker crust

1/2 Can Lemonade
1 Can Sweetened condensed Milk
1 tub Cool whip

Fold together

Pour over a graham cracker crust

Frosty

1 can sweetened condensed milk
1 8 oz tub Cool Whip

Mix together.

Add mixture and enough chocolate milk to the fill line of an ice cream freezer.  Freeze.

Caramel

From Betty Crocker
 

1 c butter
2 1/4 c packed brown sugar
1 1/4 c cream
1 c corn syrup
1 tsp. vanilla

Generously butter a 9 X 13 inch pan; set aside.  In a heavy 3 quart saucepan melt 1 c butter over low heat.  Add sugar, cream and corn syrup; mix well.  Cook over medium heat; stirring occasionally to 248 degrees (firm ball stage) for 15-20 min (mixture should boil gently over entire surface.)  Remove from heat; stir in vanilla.  Pour into buttered pan.  Makes about 2 3/4 pounds.

Apple Pie

From Betty Crocker
 

6 C thinly sliced, peeled apples
1 C sugar
2 Tbsp. flour
1/2 to 1 tsp. cinnamon
Dash nutmeg

Pastry for double pie crust
1 Tbsp. butter

Combine sugar, flour, cinnamon and nutmeg.  Add sugar mixture to the sliced apples; toss to coat.  Fill a 9 inch lined pastry with apple mixture; dot with butter.  Adjust top crust.  Seal and flute edge.  Sprinkle some sugar on top.  Cover edgee of pie with foil.  Bake in a 375 degree oven for 25 min.  Remove foil; bake for 20 to 25 min more.  Cool.  Serves 8


Pastry
1 1/4 c flour
1/2 tsp salt
1/3 c shortening
3-4 Tbsp.cold water

Cut shortening into flour and salt mixture.  Sprinkle 1 Tbsp of water over mixture and gently toss.  Add 1 Tbsp at a time until moistened.   On a lightly floured surface, roll dough to a 12 inch circle.
Makes a single crust.

Peach Cobbler

1/2 c butter
1 c sugar
2 c flour
3 tsp. baking powder
1/2 tsp salt
1 c milk
1 quart bottled fruit
1/2 to 1 c sugar
2 c fruit juice (drained from fruit)

Heat oven to 375 degrees.  Cream butter and sugar until fluffy.  Mix the dry ingredients (1 c sugar, flour, baking powder and salt) together.  Alternately add the milk and dry ingredients.  Beat until smooth.  Pour into a 9 X 13 pan.  Spoon fruit over batter and sprinkle with sugar.  Pour fruit juice over top.  Bake 45 to 50 min.  Cake comes to the top, fruit and juices go to the bottom.  Serves 15.

Chocolate Pie

1 Oreo crust
1 box chocolate pudding
1 package Dream Whip

Mix pudding according to directions.  Mix Dream Whip according to directions.  Add 1/2 mixed up Dream Whip to pudding.  Spread over crust.  After it sets, spread the rest of the Dream Whip on Top.  Grate some chocolate on top.

Chocolate Dessert

1 1/2 Cups almond flour
3/4 Cup butter
1/2 Cup chopped nuts, walnuts

Mix and put in 9 X 13 pan.  Bake 10 min at 350 degrees.  (I had to bake it quite a bit longer.)

1 8 oz cream cheese
1 Cup powdered sugar
1 cup cool whip

Beat and put on cool crust.

Mix one package chocolate pudding.  Spread over cream cheese layer.  Top with cool whip and nuts.

Oooy Gooy Butter Cake

1 Yellow cake mix

1/2 C Butter

2 Eggs

Beat together.  Batter will be stiff.  Spread in a 9 X 13 pan.

 

Beat together until smooth:

8 oz. Cream Cheese

1 lb Powdered Sugar

1 Tbs Vanilla

2 Eggs

Pour over cake mixture.  Bake in 350 degree oven for 15 minutes.  Sprinkle more powdered sugar on top.  Bake for 30 minutes longer.  Best if sits overnight.

Gingerbread

From Better Homes and Gardens

1 1/2 C flour
3/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C shortening
1/4 C packed brown sugar
1 egg
1/2 C molasses
1/2 C boiling water

Grease and lightly flour a 9 X 1 1/2 inch round baking pan.  Combine the first 6 ingredients.  In a mixer bowl beat shortening about 30 seconds.  Add brown sugar; beat until fluffy.  Add egg and molasses; beat 1 minute.  Add dry ingredients and water alternately to beaten mixture, beating after each addition.  Turn into prepared pan. 

Bake in a 350 degree oven for 30-35 minutes or till done.

Cool 10 minutes on a wire rack.  Remove from pan; serve warm.

Makes 8 servings.

I will usually double the recipe and make it in a 9 X 13 pan.

Gingerbread Men

1/2 cup of sugar

1/2 cup of shortening

1/2 cub of dark molasses

1/4 cup of water

3/4 teaspoon of salt

3/4 teaspoon of ground ginger

1/2 teaspoon of baking soda

1/4 teaspoon of ground allspice

2 1/2 cups of Gold Medal all‑purpose flour

 Raisins or currants

 

1. Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in remaining ingredients except rasins.

2. Cover and refrigerate until chilled, 1 to 2 hours.

3. Heat the oven to 375.

4. Sprinkle a cloth‑covered surface lightly with flour; turn dough onto surface. Roll dough with a rolling pin until 1/4 inch thick.  Cut with a 5 to 8 inch gingerbread kid cutter. Lift cookies carefully with a large spatula onto an ungreased cookie sheet.

5. Decorate cookies with rasins, I like frosting, red hots or whipped cream on them.

6. Bake until set, 8 to 10 minutes. Let cookies cool 3 minutes, then carefully remove from cookie sheet with a spatula.  Cool; decorate with frosting if you like.

 

Makes about eleven 5‑inch or six 8‑inch cookies.

Cream Puff Dessert

Boil: 1 C. Water
1 cube butter
Take off heat add: 1 C. Flour
Gradually add 5 eggs

Spread on a greased jelly roll pan. Bake 425 degrees for 20 minutes. Cool.

Mix 1 lg. Box vanilla instant pudding
Add package cream cheese

Spread on cool crust. Top with cool whip, drizzle with chocolate syrup.

Sugar Cookies

Ingredients:

1 1/2 cups white rice flour

1/2 teaspoon cream of tartar

1 1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup butter or margarine

1 egg

1/2 teaspoon gluten free vanilla, lemon, or almond flavoring

1/2 cup sugar

Directions:

Preheat the oven to 350°F.

Mix the first 5 ingredients in a bowl. Once this is mixed well, add the butter and mix together until ingredients become crumbly.

In a separate bowl combine the egg, vanilla and sugar and use a whisker to combine. Add this mixture to the dry ingredients. Mix it all, until it recedes from the sides. Shape the dough by making it a circle that is flat, then for about an hour, let it set in the refrigerator.

After you let the dough set in the refrigerator for an hour, put the dough on freezer paper that has flour (gluten free) sprinkled on it. If you choose to, you can substitute the flour for powdered sugar to give it an even better taste. Roll out to 1/4 inch thickness then use a cookie cutter and cut out approximately 20 cookies.

Place cookies on a lightly greased cookie sheet and bake for 12 minutes. Remove from the oven when done and cool on a rack.

School Lunch Peanut Butter Bars

½ c. plus 2 T. butter

1 c. brown sugar

1 c. peanut butter

1 c. white sugar

2 eggs

1 tsp. soda

½ tsp. salt

½ tsp. vanilla

2 c. flour

2 c. oats

Cream first 8 ingredients; add flour and oats alternately.  Spread onto large cooking sheet with sides.  Bake at 350 degrees for 12 minutes – do not overbake!  Spread with chocolate frosting when done.

Peanut Butter Fingers

From Christi Lunt

1 c. shortening

1 c. sugar

1 c. brown sugar

2 eggs

1 c. peanut butter

1 tsp. soda

1 tsp. salt

1 tsp. Vanilla

2 c. flour

2 c. oatmeal

Enough peanut butter to spread over hot cookie.

Cream shortening and sugars.  Blend in eggs, peanut butter, soda, salt, and vanilla.  Stir in flour and oatmeal.  Spread on greased large cookie sheet.  Bake at 350 degrees for 15o-17 minutes.  Spread peanut butter over hot top.  Spread frosting over peanut butter. 

Frosting:

½ c. margarine

Add:

2 T. cocoa

2 T. milk

Boil margarine, cocoa, and milk for 2-3 min.

Add:

Enough powdered sugar to make smooth frosting

Carrot Cake

From the kitchen of Danelle Larsen

1 ½ c sugar                                                                 

1 t baking soda

½ c applesauce (I use natural, no sugar)                    

1 t vanilla

½ c vegetable oil                                                        

½ t salt

3 eggs                                                                         

¼ t nutmeg

2 c flour                                                                      

3 c shredded carrots

1 ½ t cinnamon

Heat oven to 350 degrees. Grease and flour 9 x 13 pan.  Mix sugar, applesauce, oil, and eggs until blended.  Beat for one minute.  Stir in remaining ingredients except carrots.  Fold in carrots at the end.  Pour into pan.  Bake until toothpick inserted in center comes out clean, 35-40 minutes.  Frost with cream cheese frosting.

Grandma’s Cheesecake

Submitted by Danelle Larsen    Serves  15

2 – 8 oz. packages cream cheese

2 – 14 oz. cans sweetened and condensed milk

2/3 c. lemon juice

2 t. vanilla

Crust:

15 Graham Crackers (mashed)

¼ c. Butter (melted)

¼ c. sugar

Mix crust ingredients together and press into 9x13 pan.  In a large bowl, slowly pour the 2 cans of sweetened and condensed milk over the cream cheese while mixing with an electric beater.  Continue beating while you add the lemon juice and vanilla until smooth and thick. Spread over graham cracker crust. Cover and refrigerate for at least 2 hours. Serve with cherry, raspberry, or blueberry toppings.

Gluten Free Chocolate Chip cookies

From Land O Lakes

2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup Land O Lakes® Butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 Land O Lakes® All-Natural Eggs
2 teaspoons gluten-free vanilla
1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips
Directions
Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.


Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.