1/2 c. shortening
1 c. sugar
1 tsp. vanilla
1 3/4 c. flour
1/2 c. cocoa
1 1/4 tsp. baking soda
1/8 tsp. salt
1 c. buttermilk
1/4 c. butter
1/4 c. shortening
1 c. marshmallow creme
1 1/2 tsp. vanilla
1 1/4 c. confectioners’ sugar
Cream shortening and sugar. Add egg and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Add alternately with buttermilk to creamed mixture. Drop by tablespoons 2″ apart onto lightly greased cookie sheet. Bake at 375º for 8 -10 minutes or until cookie springs back when touched lightly in center; cool. Prepare creme filling: cream butter and shortening. Gradually beat in 1 c. marshmallow creme. Blend in vanilla and confectioners’ sugar. Beat to spreading consistency. Spread bottom of one cookie with 1 tablespoon of filling. Cover with second cookie.
2 cups white sugar
2 cups packed brown sugar
2 tablespoons butter
1 – 16 oz. jar of chunky peanut butter
1 – 8 oz. jar of marshmallow fluff
Butter 9″ x 13″ baking pan.
Over medium heat in a heavy 3 quart sauce pan put:
2 cups white sugar, 2 cups packed brown sugar, and 2 tablespoons butter.
Stir constantly with a wooden spoon until completely dissolved.
Slowly increase heat until mixture comes to a rolling boil.
Stir constantly for 3 minutes.
Remove from heat.
Add jar of chunky peanut butter and jar of marshmallow fluff.
Mix thoroughly and pour into greased baking pan.
Cool before cutting.
1/4 c. butter or margarine
1 c. brown sugar
3/4 c. flour
1 tsp. baking powder
1 tsp. vanilla
1/2 c. nuts and/or chocolate bits, if desired
Melt butter or margarine in a saucepan. Add brown sugar and let cool before adding egg, flour, baking powder and vanilla. Add nuts and/or chocolate chips, if desired. Mix all together and bake in a square pan in 350º for 28-30 minutes.
1 ¼ cups flour
¼ tsp salt
1 tbsp sugar
1 cup cold, unsalted butter, cut into small cubes
2-3 tbsp ice water
2 cups pumpkin puree (either from a can or homemade)
½ cup brown sugar
1 cup 35% cream
1 tbsp pumpkin pie spice
¼ tsp salt
1. In the bowl of a food processor pulse to combine flour, salt and sugar. Add cubed butter and pulse until mixture resembles coarse meal. Add 1 tbsp ice water at a time, pulsing to combine. Mixture should hold together when pressed together but will still look a bit crumbly. Transfer crumbly dough to a lightly floured countertop. Knead a few times to press into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
2. While the dough is chilling, make the pie filling. Whisk together pumpkin puree, eggs, brown sugar, cream, pumpkin pie spice and salt.
3. Preheat oven to 425F. Roll out dough into an 11-inch circle. Place in a 9” pie dish. Trim edges so that there is only ½-inch overhang. Fold edges underneath and crimp. Pour filling into pie shell. Bake for 15 mins., then reduce temperature to 350F. Bake for an additional 45 min., until filling is set and pie crust is golden brown. Let cool completely before slicing.
4. Serve with whipped cream and a sprinkle of cinnamon.
1 tbsp vegetable oil
½ cup popcorn kernels
½ cup unsalted butter, at room temperature
1 cup granulated sugar
¼ cup golden syrup or corn syrup
1 tsp vanilla extract
½ tsp salt
½ tsp baking soda
1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a large pot or Dutch oven heat oil over high heat. When oil is very hot add popcorn kernels and cover with lid. Let kernels pop, shaking the pot often, for about 4 min. When popping slows or stops remove from heat and tip popcorn into a large bowl.
3. In a medium sized saucepan stir together butter, sugar and golden syrup. Bring to a boil over medium-high heat and let bubble until mixture turns amber in colour, about 4-5 min. Remove from heat and stir in vanilla extract, salt and baking soda. Pour over popcorn and toss well to combine.
4. Pour popcorn mixture onto prepared tray in an even layer. Bake for 30 min., until dark golden. Remove from oven and mix popcorn with a spatula. Let cool completely. Break into pieces before serving.
2 ½ cups flour
½ tsp salt
1 tbsp sugar
1 cup cold, unsalted butter, cut into cubes
3- 4 tbsp ice water
5 granny smith apples, peeled, cored and sliced
1 cup brown sugar
1 tbsp lemon juice
1 tbsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 tbsp flour
2 tbsp butter, cubed
1 egg, beaten
1. In the bowl of a food processor pulse to combine flour, salt and sugar. Add cubed butter and pulse until mixture resembles coarse meal. Add 1 tbsp ice water at a time, pulsing to combine. Mixture should hold together when pressed together but will still look a bit crumbly. Transfer crumbly dough to countertop. Press into two discs. Wrap in plastic wrap and refrigerate for 1 hour.
2. While dough is chilling make apple pie filling. In a large bowl combine apples, brown sugar, lemon juice, cinnamon, nutmeg, salt and flour.
3. Preheat oven to 400F. Roll out 1 disc of pie dough into an 11-inch circle. Place in a 9-inch pie dish. Top with filling. Dot filling with cubed butter. Roll out remaining disc of dough to a 10-inch circle. Brush rim of pie dough with beaten egg. Top with dough and press edges to seal. Trim edges so there is a 1-inch overhang. Crimp edges of dough. Brush top of pie with egg.
4. Cut four or five slits in top of pie. Place pie on a rimmed baking sheet. Bake pie in bottom third of oven for 20 minutes. Reduce heat to 350F and continue baking until pie is bubbling and golden, about 40 to 50 minutes. Cool completely before serving.
Nothing says Easter like hot cross buns, especially when they’re home made. This recipe comes from Jennifer L.’s book, in North Branch , MN, although I’ve made a few tiny tweaks.
4-4 1/2 c. all purpose flour
1 pkg active dry yeast
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash ground cloves
2 eggs plus 1 yolk
3/4 c. milk
1/2 c. butter
1/3 c. granulated sugar
3/4 cup currents
(1/4 cup candied orange zest and 1/4 cup candied ginger, cut into small cubes)
1 egg white
1/2 cup icing sugar
1 tsp milk (or more if needed)
1. In a large mixing bowl combine 2 c. flour, yeast, cinnamon, nutmeg, and cloves. In a pan heat and stir milk, butter, sugar, and 1/2 tsp salt until warm (120°-130°) and butter almost melts.
Add milk mixture to dry mixture. Add eggs. Beat with an electric mixer on low to medium speed 20 sec. scraping bowl. Beat on high 3 minutes. Stir in currants and orange peel and ginger (if desired), and as much remaining flour as you can.
2. Turn onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1-1 1/2 hrs).
3. Punch dough down. Turn onto floured surface. Cover; let rest 10 minutes. Divide dough into 20 portions. Shape portiions into smooth balls. Place balls 1-1/2 inches apart on greased baking sheet. Cover; let rise till nearly double. (45-60 minutes)
4. Using a sharp knife, make a crisscross slash across top of each bun. In small bowl combine beaten egg white and 1 tbsp water. Brush mixture of egg white and water over rolls. Bake in a 375° oven for 12-15 minutes or until golden brown. Cool slightly. For icing, in a mixing bowl combine powdered sugar, vanilla, and milk or juice. Stir in additional milk or juice, 1 tsp at a time, until icing is of drizzling consistecy. Drizzle icing into slashes atop each bun. Serve warm.
Submitted by: Jennifer L
These buttery treats are half way between a cake and a cookie. They were made famous by the french writer Proust, who is whisked away to his childhood by the their heavenly taste. In the “madeleine incident”, as it’s known to the literati, they are remembered as being dunked in linden tea, although I think coffee would work just as well! If you can’t get your hands on a madeleine pan, the bottom of a muffin tin makes tiny little cakes that are just as good!
10 tbsp melted butter
2/3 cup sugar
1 cup flour
grated zest from half a lemon
pinch of salt
Preheat the oven to 375.
Whisk the egg in a bowl. Slowly add the melted butter and whisk until blended. Add the sugar and mix for about a minute.
Add the vanilla and lemon zest. Mix.
Add the flour and pinch of salt and mix until smooth.
Bake 12-15 minutes, depending on which pan you are using.
Thank you to my friend Nancy Wigston for sharing her recipe!
from Tynetta G.’s book, Imperial, MO
1 cup pumpkin
3/4 cup sugar
1/2 cup butter
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup pecans
Mix all ingredients together and bake in a bread pan at 350 degrees for 45 minutes or until toothpick comes out clean.
Heritage note: I tried this recipe with roasted pumpkin seeds and chocolate chips as well- delicious! I lessened the baking soda to 3/4 tsp and salt to 1/2 tsp.
Thanks Tynetta for this great recipe!
from Jennifer L.’s book, North Branch , MN
2 c. sugar
1 c. butter
4 rounded tbsp cocoa
6 tbsp hot water
1 c. flour
Cream together sugar and butter. Add egg yolks and mix. Beat egg whites and set aside.
Mix rounded tbsp cocoa with hot water (make a thick “gravy”), add this to the above butter/sugar mixture and mix.
Blend in 1 c. flour.
Stir in beaten egg whites.
Bake in greased 9X12 pan for 30 minutes at 350°.
Cook (on stove top) sugar, whipping cream, milk and chocolate square. Cook to a “firm ball” stage, add butter.
Cool in ice cold water, stir until cooled and remove from water. Continue to stir until frosting holds peaks.
Submitted by: Jennifer L