Almond Shortbread

This is not your normal shortbread. The finished product is chewy and almondy and delish!

 ¾ cup butter melted

1 ½ Sugar

2 eggs whisked

1 tsp almond extract

1½ cups flour

¼ tsp salt

1 T corn starch

½ C sliced almonds

1½ T sugar

Preheat oven to 350°

Melt butter and let it cool slightly. Stir in sugar. Stir in eggs and extract. 

Mix the dry ingredients then mix with wet. Don't over mix. 

Line a skillet (cast iron is good, but I don’t have a medium sized one so I just use a regular frying pan) with parchment paper sprayed with cooking spray. Put mixture in skillet, sprinkle almonds on top, sprinkle 1½ T sugar on that. 

Bake for 30-35 minutes until edges are brown and center raises. Leave in skilket for 45 minutes after removing from the oven. 

German Chocolate Cake with Coconut Pecan Frosting

 GERMAN CHOCOLATE CAKE

1 package German’s Sweet Chocolate from Baker’s Chocolate

1/2 cup boiling water

2 cups sugar

1 cup butter

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon baking soda

2-1/2 cups Swans Down Cake Flour

1 cup buttermilk

4 egg yolks

4 egg whites, swiftly beaten

DIRECTIONS:

Preheat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick cooking spray. Melt chocolate in boiling water, then cool. Cream butter & sugar together in a bowl till fluffy. Add egg yolks, one at a time, & beat well after each. Add melted chocolate & vanilla & mix well. In a separate bowl, stir together salt, baking soda, & flour. Add alternately with buttermilk to chocolate & butter mixture, beating well till smooth. Beat egg whites till soft peaks form & fold into batter. Divide mixture between cake pans & bake each at 350 degrees for 30-40 minutes or till a wooden toothpick inserted in the center comes out clean.

COCONUT PECAN FROSTING

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/4 pound margarine

1 teaspoon vanilla

1-1/2 cups coconut

1 cup pecans

DIRECTIONS:

Combine evaporated milk, sugar, egg yolks, oleo & vanilla in a saucepan & cook over medium heat till thickened. Stir frequently. Remove from heat, add coconut & pecans & beat till thick enough to spread. Frosting should make approximately 2 cups. Spread between cooled cake layers & on top of the assembled cake.

Brown Sugar Caramel Pound Cake

 Cake Ingredients

1 1/2 C butter softened

2 C light brown sugar, packed

1 C granulated sugar

5 large eggs

3 C all-pupose flour

1 tsp baking powder

1/2 tsp salt

1 C whole milk

1 8oz bag toffee chips (I use Heath)

1 C pecans, chopped (I omitted this because of my kids)

Caramel Drizzle Ingredients

1 14oz can sweetened condensed milk

1 C brown sugar

2 T butter

1/2 tsp vanilla extract

Directions

Preheat oven to 325, spray a 12 cup Bundt pan with cookin spray or grease and dust with flour.  Beat butter until creamy. Add sugars beating until fluffy.  Add eggs one at a time.  In a medium bowl, combine flour, baking powder and salt.  Add flour mix to batter alternatedly with milk, beat until just combined.  Stir in toffee chips and pecans.  Spoon batter into pan and bake 85 minutes or until a toothpick comes out clean.  To prevent excess browning, cover cake with foil while baking.  Let cake cook in pan for 10 minutes.  Remove from pan and let cool completely on a wire rack.  Spoon caramel drizzle over cooled cake.

Caramel drizzle: 

In a medium sauce pan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently.  Reduce heat, and SIMMER for 8 minutes, whisking frequently.  Revmove from heat; whisk in butter and vanilla.  Let cool for 5 minutes before using.  NOTE: Make sure to drizzle the caramel while it's still hot.

Carrot Cake Oatmeal Cookies

Ingredients
1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times)
3/4 C whole wheat flour
1 1/2 tsp baking power
1-1 1/2 tsp ground cinnamon (to taste)
Dash of salt
2 tablespoons coconut oil- melted and cooled
1 egg
1 tsp vanilla
1/2 cup honey
1 cup grated carrots


Instructions
1. Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside.

2. In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to com-bine.

3. Stir in dry ingredients mixture, then fold in carrots.

4. Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely.

5. Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside.

6. Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking.

7. Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.


I haven't tried this yet, but saw it and wanted to save it for later.

Lemon Bars

 Crust: 

1 C butter

1/2 C powdered sugar

1/2 tsp salt

2 C flour

Cream butter and sugar. Add salt & Flour,  mix & pat into 9x13 dish.

Bake at 350 for 15-20 minutes. 

Filling:

4 eggs, slightly beaten

1 3/4 C sugar

1/2 tsp baking powder

1/4 C flour

1/4 C lemon juice

Rind of 1 lemon

Mix and pour on top of hot crust. Bake @ 350 for 22-23 minutes. When done sprinkle with powdered sugar Cut when cool. 

Pumpkin Cake with Caramel Sauce

Preheat oven to 350.  Spray 9x13 pan with cooking spray. 

For the cake: 

Mix together:

1 yellow cake mix

1/4 C oil

2 eggs 

1 t baking soda 

1 t cinnamon

1/2 t nutmeg 

1/2 t ginger 

1/4 t cloves 

Then add: 

3/4 C of water 

1 C canned pumpkin 

Mix altogether then pour into prepared baking pan. Bake at 350 for 25 min 

**I like to use the buttermilk syrup recipe for the caramel topping, but below is the one that came with the recipe  

For the sauce:

1/2 C brown sugar 

1/2 C sugar 

1/2 C light corn syrup 

2 T butter 

Boil for 1 minute and then add :

1 t vanilla 

1 C heavy cream or evaporated milk 

A dash of nutmeg 

Top cake pieces with caramel sauce and whipped cream.

Banana Bars with Browned Butter Frosting

 Banana Bar Ingredients:

• 4 Tbls butter, softened (or even melted and cooled)
• 1/4 C lightly packed brown sugar
• 1/2 C sugar
• 1/2 C sour cream
• 1 large egg
• 1 tsp vanilla
• 2/3 to 1 Cup mashed ripe bananas (about 2 large bananas)
• 1 C flour
• 1/2 tsp soda
• 1/4 tsp salt

Browned Butter Frosting Ingredients:

• 4 Tbls butter 
• 2 C powdered sugar
• 1/2 tsp vanilla
• 1-2 Tbls cream (milk will work)

INSTRUCTIONS:

1. Preheat the oven to 350 degrees.  Spray Pam on a 9x13 pan
2. For the bars, cream together the butter, brown and white sugar, sour cream, egg, and vanilla until well mixed. (1-2 minutes)
3. Blend in the bananas and mix
4. Stir in the flour, baking soda and salt and mix for just a minute or two
5. Pour the batter evenly into the prepared pan and bake for 15-20 minutes until a toothpick comes out clean and the top springs back.
6. While the bars are baking, make the frosting by melting the butter in a saucepan or skillet (NOT NONSTICK) over medium heat.  Bring the butter to a gentle simmer, turning the heat down if needed, until the solids lightly brown and the butter smells caramelly and fragrant, immediately remove from the heat and add the powdered sugar, vanilla, and cream, whisking until smooth and creamy.  
7. Let the bars cool for 5-10 minutes and then dollop the frosting over the warm bars and spread evenly.

Pumpkin Cookies with Cream Cheese Frosting

Ingredients:
1 C butter, softened
2/3 C packed brown sugar
1/3 C sugar
1 large egg
1 tsp vanilla extract
1 C canned pumpkin
2 C all-purpose flour
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/ tsp baking powder
1 C chopped walnuts (optional)

Frosting:
1/4 C butter, softened
4 oz cream cheese, softened
2 C confectioners' sugar
1 1/2 tsp vanilla extract

Directions:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin, mix well. Combine the flour, cinnamon, baking soda, salt, and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts.

Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 8-10 minutes until edges are lightly browned. Remove to wire racks to cool completely.

In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in airtight container in the refrigerator. 

Oatmeal Chocolate Chip Cookies

INGREDIENTS

• ▢1 c. salted butter or two sticks, softened
• ¾ c. granulated sugar
• ▢1 c. lightly packed brown sugar
• ▢2 eggs
• ▢2 tsp vanilla extract
• ▢2 c. all-purpose flour
• ▢1 tsp baking soda
• ▢½ tsp salt
• ▢2 tsp cinnamon
• ▢1 tsp nutmeg
• ▢3 c. old fashioned oats
• 1 bag of milk chocolate chips

INSTRUCTIONS

• Preheat oven to 375 degrees F.
• Cream butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
• Mix in eggs one at a time, beating well after each addition.
• Stir in vanilla. Stir in flour, baking soda, salt, cinnamon and nutmeg.
• Fold in oats and chocolate chips.
• Roll up 2-inch balls of cookie dough (I used a 2-inch cookie scoop for this step) and place on a parchment lined baking sheet.
• Gently press the cookie down just slightly with a fork or the palm of your hand.
• Bake for 8-10 minutes or until the edges are golden brown.
• Let cookies sit on pan for 2 minutes before moving to a cookie rack.

Ranger Cookies

1 cup butter

1 cup brown sugar

1 cup white sugar

2 large eggs

1 3/4 tsp vanilla

2 cups flour + 2 1/2 TBSPS flour

1/4 tsp salt

1 1/2 tsp baking soda

1/4 tsp baking powder

1 3/4 cups rolled oats

1 3/4 cups corn flakes

1/2 cup coconut

Mix all together. Bake at 325 for 10-12 minutes.

Pineapple Bars

 Ingredients:

Crust and Topping:

1-1/2 cups flour

1/2 cup sugar

pinch of salt

1-1/2 cubes of cold butter (cubed)

Filling:

2 eggs

1 cup sugar

1/3 cup flour

1/2 cup sour cream

pinch of salt

1 16 oz can crushed pineapple - drained (20 oz works too)

Coconut Drizzle

1 cup powdered sugar

2 T. half and half

1 tsp coconut extract 

Instructions:

Spray 9x13 glass baking dish with non stick spray

Preheat oven to 350 degrees.  Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.  Take 1 cup of the topping mixture and set aside.  Take remaining mixture and firmly press into the dish, covering the bottom.  Bake 15 minutes.

While crust is baking, whisk eggs in a large bowl.  Add sugar, sour cream, flour and salt.  Gently fold in pineapple.  When crust is ready, remove from oven and add filling.  Gently spooning over the top of the crust.  Top with the remaining crust mixture you had set aside.  Bake for 1 hour or until top is lightly browned.  Cool for 15 minutes.  Using a fork - drizzle glaze mixture over bars.

Peanut Butter Bars

3/4 cup margarine

1/2 cup sugar

2 cups packed brown sugar

2 eggs

2 tsp vanilla

3/4 cup penut butter

3/4 tsp baking soda

1/4 tsp salt

1-1/2 cups flour

2 cups rolled oats

Cream butter, sugar, and brown sugar.  Add eggs and beat until fluffy.  Add vanilla and peanut butter.  Mix remaining ingredients and add to cream mixture.  Mix well.  Spread on greased cookie sheet with sides (13x18).  (You might have to used your fingers to spread the dough.)  Bake at 350 degrees for 10 - 15 minutes until lightly browned.  Cool in pan.

When slightly warm, frost with 1 cup peanut butter (softened in the microwave or whipped)

Frost with chocolate frosting:

3 cups powdered sugar

1/3 cup cocoa

1 tsp vanilla

1/2 cup soft butter

Combine and add milk as needed to the consistency you want.

 

Classic Chocolate Chip Cookies

 Preheat oven to 375

2 sticks butter (or margarine)

1 cup brown sugar

3/4 cup white sugar

2 eggs

Beat the above ingredients together. Then add:

3 cups flour

1 teaspoon vanilla

1 teaspoon soda

1/2 teaspoon salt

Mix together. Then add:

1 cup chocolate chips (or more)

Mix in chocolate chips. Bake 8 for minutes.

I also really like adding a pecan in the center of some before baking.

Orange Scones

Makes 12 scones

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 large egg

3/4 cup sour cream

1/2 cup sugar

1 teaspoon grated orange zest

12 tablespoons (1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen

Maple Orange Glaze

1 3/4 cups powdered sugar

1 teaspoon grated orange zest

3 tablespoons unsalted butter, melted

3 tablespoons fresh orange juice

1 teaspoon pure vanilla extract

1/2 teaspoon pure maple syrup

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper or silpat.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a small bowl, lightly whisk the egg. Whisk in the sour cream. Set aside.
4. In another small bowl, place the sugar and orange zest. Using the back of a spoon, work the zest into the sugar until well combined. Stir the sugar mixture into the flour mixture. Add the frozen butter and, using your fingers or a pastry blender, blend until the mixture is pebble-like. Stir in the egg/sour cream mixture until the dough forms a ball (use your hands if it's easier). Divide the dough in half.
5. Place one dough portion on a lightly floured surface and press it into a 6-inch round. (It should be about 3/4 to 1 inch thick.) Cut the round into 6 wedges. Arrange the wedges 1-inch apart on the prepared baking sheet. Repeat with the second dough portion.
6. Bake until golden, 13 to 15 minutes. Cool on the baking sheet for 5 minutes. 
7. Meanwhile, make the maple-orange glaze. In a medium bowl, stir together the powdered sugar and orange zest. Stir in the melted butter, orange juice, vanilla, and maple syrup, mixing until smooth.
8. Spoon the glaze over the scones. Serve the scones warm or at room temperature. Once glazed, the scones are best eaten the same day. Store unglazed leftovers in an airtight container at room temperature for up to 3 days.

Soft and Chewy Sugar Cookies

1 cup butter, softened

1 1/4 cups granulated sugar

1 egg

2 tsp vanilla extract

1/2 tsp almond extract

2 1/2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Topping

1/4 cup granulated sugar or sprinkles for dipping/rolling

1-Preheat oven to 350 degrees and line a baking sheet with parchment paper or silpat.

2-In a large bowl with a standing mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 1 minute.

3-Add in the egg, vanilla extract, and almond extract; beat until combined.

4-Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.

5- Roll dough into 1" balls, and roll in sugar or sprinkles.

6-Place on baking sheet, about 2" apart. Bake for 10-11 minutes, or until cookies have set.

7-Allow to cool. Enjoy!

8-Optional: Glaze or frost if desired.

Golden Oreo Cheesecake

 Ingredients:
6 oz white baking chocolate broke into small pieces

1 cup heavy whipping cream, divided

36 Golden Oreo cookies, divided

3 TBSP butter, melted

3 pkg (8 oz each) cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla

Directions:
Microwave chocolate and 1/4 cup cream in medium microwaveable bowl on HIGH 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted and mixture is well blended. Cool.

Reserve 8 cookies for later use. Remove middle frosting from cookies, and then process remaining cookies in food processor or blender until finely crushed. Reserve 1/4 cup cookie crumbs for later use.

Combine remaining cookie crumbs with melted butter; press onto bottom of 8 or 9 inch springform pan (or 9x13 since it does not need to bake).

Beat remaining cream in medium bowl with mixer on high speed until stiff peaks form; set aside.

Beat cream cheese and powdered sugar in large bowl with mixer until blended. Add chocolate mixture and vanilla; mix well. Fold in whipped cream.

Pour cream cheese mixture over crust; smooth top with spatula.

Refrigerate 4 hours or until firm.

Run knife around rim of pan to loosen cake; remove rim. Sprinkle reserved cookie crumbs over top of cheesecake. Garnish with reserved cookies as desired.

Pumpkin Sheet Cake

Ingredients

Pumpkin Cake

• 4 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 15 ounce can pumpkin puree
• 2 cups flour
• 3 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Cream Cheese Frosting

• 1 cup butter softened
• 1 8 ounce package cream cheese
• 2 teaspoons vanilla
• 3 cups powdered sugar

Instructions

• Preheat oven to 350 degrees F.
• Spray a baking sheet with nonstick cooking spray.
• In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.
• Slowly add the flour but continue stirring to avoid lumps. Mix until well combined.
• Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt and mix until well combined.
• Pour the batter into prepared baking sheet and spread in an even layer.
• Bake for 25-30 minutes, or until set and let cool completely.
• For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy.
• Add vanilla and powdered sugar and mix until smooth.
• Spread frosting over the cake and sprinkle cinnamon on top, if desired.

Gooey Caramel Corn

1/2 batch for one bowl of air popped corn (1/2 cup of kernels)

1 stick of butter
2 cups brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
1 tsp vanilla
1 pinch of salt

Pop popcorn, remove unpopped kernels, set aside.
Bring butter, brown sugar, corn syrup, and salt to boil for 2-2.5 minutes.
Add condensed milk. Bring to boil again and then remove from heat.
Add Vanilla.
Poor over popcorn.

BROWNIES - Easy peasy and yummy

Ingredients:
1 Cup Butter, softened
2 Cups sugar
4 eggs
1-2 tsp vanilla
4-1/2 Tbls Cocoa
dash of salt
1-1/3 to 1-1/2 Cups flour
(2 handfuls of chocolate chips, optional)

Cream butter and sugar, add eggs and vanilla.  Mix then add cocoa and dash of salt.  Mix then add flour and (if you choose) chocolate chips.  Spray 9x13 pan and spread the batter into it.  Bake at 350 degrees for 25 to 30 minutes.

Oatmeal Butterscotch Cookies

3/4 C margarine, softened
3/4 C sugar
3/4 C brown sugar
2 eggs
1 tsp vanilla
1 1/2 C flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
3 C oats
11 oz package butterscotch chips

Beat margarine and sugars. Add eggs and vanilla, then beat. Combine flour, soda, salt, and cinnamon then gradually add to mixture. Stir in oats and chips. Bake at 375 for 8-10 minutes.