12th Branch Dessert Cookbook

APPLE OATMEAL COOKIES

A healthy alternative

1 c agave

½ tsp nutmeg

½ c butter – one stick

1 tsp cinnamon

1 egg

¼ tsp salt

1 c applesauce

1 tsp soda

1 ¾ c quick cooking oats

2 ¼ c whole wheat flour or oat flour

1 c chocolate chips

Mix together agave, butter, egg, applesauce, and soda. Add flour, nutmeg,cinnamon and salt. Mix well. Add quick oats and chocolate chips. Mix well. On parchment-lined cookie sheet, drop by heaping teaspoonfuls of dough. Bake in a preheated oven at 325° for 12-15 minutes. Remove from oven. Let cool for 5 minutes then remove from cookie sheet with spatula and place on countertop or cooling rack to cook completely. Note: These cookies store well.

ORANGE CUSTARD

Anna Mae Alvari

½ c sugar

¼ c cornstarch

4 eggs

2 ½ c orange juice

In a saucepan combine sugar and cornstarch. Blend in the eggs. Add the orange juice. Cook over low heat until smooth and thickened. Do not let the custard boil or it will curdle. Spoon it into dessert dishes. Chill. Makes 6 servings.

FRUIT NUT BREAD

Anna Mae ALvari

2 C farina

1 c evaporated milk

½ c dry egg mix

1 ½ c flour (sifted)

2/3 c sugar

1 tbsp baking powder

1 tsp salt

1/2 c chopped nuts

1 chopped candied fruit

1 ½ c water

½ c cooking oil

Preheat oven to 375°. Grease 5 x 9 or 9 x 13 pan lined with wax paper. Mix farina, flour, sugar, baking powder, salt, nuts, dry egg mix and fruit together in a large bowl. In a separate bowl, mix evaporated milk, water and oil. Add it to dry ingredients and stir until mixed. Pour into greased pan. Bake 40 minutes. Cut into slices and serve.

TWO MINUTE PEANUT BRITTLE

Anna Mae Alvari

24 INDIVIDUALLY WRAPPED CARAMELS, UNWRAPPED

1 CUP UNSALTED DRY ROASTED PEANUTS

Coat a cookie sheet with nonstick cooking spray. Set aside. Place the caramels in a bowl, and head in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.

Microwave Apple Crisp

Anna Mae Alvari

24 medium tart cooking apples, peeled, sliced

2/3 c packed brown sugar

2/3 cup rolled oats

½ c bisquick mix

3 TBSP butter or margarine, softened

¾ tsp cinnamon

¾ tsp nutmeg

In an ungreased 2 quart microwavable casserole or 8-inch square microwavable dish, arrange apple slices. In small bowl, stir remaining ingredients until crumbly. Sprinkle over apples. Microwave uncovered on High 7 to 10 minutes, rotating dish ½ turn after 5 minutes, until apples are done.

Pears and cranberries with maple syrup

Anna Mae Alvari

2 whole pears

3 TBSP dried cranberries

2 TBSP maple syrup

Chopped pecans

Whipped cream to garnish

Peel and core pears, cut them in half. Place cut side down in microwave dish, add cranberries. Drizzle maple syrup over top. Place in microwave and cook for 2 minutes. Turn over and cook for another 1 to 1 ½ minutes.

Jell-o triple berry dessert

Anna Mae Alvari

1- 8oz pkg cream cheese, softened

¼ c sugar

Juice and grated rind of 1 lemon

1 c cool whip, thawed

1 sm pkg strawberry jell-o

¾ c boiling water

2 c ice cubes

2 c sliced strawberries, raspberries and blueberries

Sponge Cake

Beat cream cheese, and sugar in bowl with electric mixer until smooth. Add juice and rind of lemon and stir. Fold in cool whip. In another bowl dissolve jell-o in boiling water. Stir in ice cubes, stirring until mixture is slightly thickened. Remove any unmelted ice cubes. Add strawberries, raspberries and blueberries. Pour half the jelly mixture into 10 inch store bought sponge cake. Spoon over

cream cheese filling. Top with remaining gelatin mixture and refrigerate. Makes 8 servings.

ROCKY ROAD CHEESECAKE

Anna Mae Alvari

1 ½ C OREO BAKING CRUMBS

¼ C BUTTER

3 – 8 OZ PKGS CREAM CHEESE, SOFTENED

¾ C SUGAR3 EGGS

6 SQUARES BAKER'S SEMISWEET BAKING CHOCOLATE

10 CARAMELS, UNWRAPPED AND CHOPPED

MINIATURE MARSHMALLOWS

CHOCOLATE CHUNKS

CHOPPED PECANS

Mix Oreo baking crumbs with melted butter and press on bottom and one inch up the sides of 9" spring form pan. Beat cream cheese and sugar until well blended. Add eggs one at a time and mix on low speed after each addition just until blended. Stir melted chocolate and caramels. Pour into crust. Bake at 350° for 45 – 50 minutes or until center is almost set if using a silver spring form pan or bake at 325° for 45 – 50 minutes if using dark non-stick spring form pan. Cover cake with miniature marshmallows, chocolate chunks and chopped pecans. Broil to brown slightly. Cool to room temperature, the refrigerate 3 hours or overnight. Serves 12.

CHOCOLATE DREAM BARS

Anna Mae Alvari

Dough:

1 cup (2 cubes) butter, melted

2 C Brown Sugar, Firmly packed

2 eggs

1 tsp vanilla

Beat together. Add:

1 C oatmeal

3 C flour or enough to thicken to rolled cookie

1 tsp baking soda

1 tsp salt

Chocolate Filling:

12 OZ Chocolate Chips

1 Can Sweetened double Condensed milk

Mix together in heavy pan. Add

1 tsp vanilla

2 tbsp butter

1 cup nuts (optional)

Stir together. Put of the dough into a 9x13" cake pan and press it down into the pan.Pour chocolate filling over dough and top with the rest of the dough. Bake 350° for 20-25 minutes. DO NOT OVERBAKE

SOUR CREAM COOKIES

Anna Mae Alvari

1 C sour cream with

1 tsp baking soda

1 C shortening (liquid is fine)

1 ½ C sugar

2 eggs

1 tsp vanilla

Flour (enough to roll dough) you can also make softer dough and drop by teaspoonfuls onto a cookie sheet. Bake at 350° for 10 – 12 minutes. Note: These cookies are delicious plain, but I have added nuts, nuts and chopped maraschino cherries or other flavorings as desired. They work well either way.Use dried fruits in large cans you may have in storage. Add a handful or two of dried strawberries to strawberry Jell-O. They will absorb the liquid from the Jell-O. Dried bananas would go well with strawberries also. Add a handful or two of dried raspberries to raspberry Jell-O. Dried raspberries added to peaches or pineapple in cobbler works very well. Dried blueberries add to muffin mix, pancake or waffle mixes are good. Blueberries will color your dough blue but not hurt the flavor. Experiment with other dried foods and combinations!

ANY OLD FRUIT CAKE

Anna Mae Alvari

4 c whole wheat or white flour

2 c sugar

4 tsp cinnamon

1 tsp ground cloves

1 tsp salt

1 cup chopped nuts

1 pkg chocolate chips

2 tsp allspice

Mix together: flour, sugar, cinnamon, nutmeg, allspice and salt. Then add chocolate chips and chopped nuts. If desired you can also substitute 1 cup oatmeal for 1 cup flour and add 1 cup raisins. Bake in preheated oven at 325° for 40 minutes or until done. This makes a very large cake.

CARROT CAKE

Anna Mae Alvari

1 ½ c oil

3 eggs

2 c sugar

1 cup pineapple, crushed & drained

2 c raw grated carrots

½ c flour

1 c chopped nuts

1 tsp baking soda

1 tsp cinnamon

½ tsp vanilla

Mix together sugar, oil, eggs, pineapple, carrots, and vanilla. Mix dry ingredients together – flour, baking soda and cinnamon. Add to sugar mixture and stir. Then add nuts. Pour into cake pan. Bake in preheated oven 350° for 40 minutes or until done. This makes a very large cake. Variations: can add 1 cup oatmeal, any kind of nuts or 1 c raisins or chocolate chips.

Carrot Cake Frosting:

1 - 8 oz pkg cream cheese

1 cube butter

1 tsp vanilla

1 tbsp milk

3 ½ c powdered sugar

Beat for 5 minutes until light and fluffy. Frost cake. If desired can sprinkle with shredded coconut over top of frosted cake.

PUMPKIN ICE CREAM PIE

Anna Mae Alvari - (from her mission)

3 English toffee candy bars, crushed, divided (14 oz each)

3 C vanilla ice cream, softened, divided

1 - 9 inch chocolate crumb crust

½ c canned or cooked pumpkin

2 tbsp sugar

½ tsp ground cinnamon

¼ tsp ground nutmeg

Combine two-thirds of the crushed candy bars with two cups ice cream. Spoon into crust and freeze for 1 hour. In a bowl combine pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. Remove from freezer 10 – 15 minutes before serving. Makes 8 servings.

SWEET POTATO LAYER CAKE

Anna Mae Alvari - (from her mission)

1 ½ c vegetable oil

2 c sugar

4 eggs, separated

1 ½ c finely shredded uncooked sweet potato (about 1 med potato)

¼ c hot water

1 tsp vanilla extract

2 ½ c cake flour

3 tsp baking powder

1 tsp ground cinnamon

1 tsp ground nutmeg

¼ tsp salt

1 c chopped pecans

FROSTING:

½ c butter or margarine

1 1/3 c sugar

2 cans evaporated milk

4 egg yolks, beaten

2 2/3 c flaked coconut

1 cup chopped pecans

2 tsp vanilla extract

In a mixing bowl beat oil and sugar. Add egg yolks one at a time, beating well after each addition. Add sweet potato, water and vanilla. Mix well. In a small mixing bowl beat egg whites until stiff. Fold into the sweet potato mixture. Combine flour, baking powder, cinnamon, nutmeg and salt. Add to potato mixture. Stir in pecans. Pour into 3 greased 9 inch cake pans. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks. For frosting, melt the butter in a saucepan, whisk in sugar, milk and egg yolks until smooth. Cook and stir over medium heat for 10 – 12 minutes or until thickened and bubbly. Remove from the heat. Stir in the coconut, pecans and vanilla. Cool slightly. Place one cake layer on a serving plate. Spread with a third of the frosting. Repeat other two layers. Makes 10 – 12 servings.

ROCKY ROAD CANDY

Carolyn Davidson

1 can eagle brand milk

1 pkg milk chocolate chocolate chips

1 cup nuts chopped

½ bag miniature marshmallows

Pour eagle brand milk and chocolate chips in bowl. Microwave until chocolate is melted about 2-3 minutes. You don't want it hot. Add the nuts and marshmallows and mix well. Butter waxed paper (2 sheets) and pour the mixture in a line on the two sheets. Roll each sheet up forming a log. Put in refrigerator until cold. Slice into pieces and enjoy.

TURTLE CAKE

Carolyn Davidson

1 box German Chocolate cake mix

1 14 oz. Bag caramel candies

1 can Eagle Brand condensed milk

1 stick margarine

1 cup chopped pecans

1 small bag chocolate chips

Mix cake mix according to instructions on box. Bake ½ of cake mix in 9" x 13" pan at 350 degrees for 10-15 minutes. Melt caramels, margarine and condensed milk together. Be careful not to scorch. Spread caramel mixture over baked cake layer, then top with remaining cake batter. Top with pecans and chocolate chips. Bake 30 minutes at 350.

FUDGE

Carolyn Davidson

4 ½ cups of sugar

1 large can evaporated milk

1 1/3 cubes of butter

Boil these three ingredients for 8 min at a rolling boil.

8 oz of large marshmallows

18 oz milk chocolate chips

nuts

1 t vanilla

pinch of salt

Put marshmallows and chocolate chips in large mixing bowl. Pour the boiled mixture over them while beating with mixer at low speed. Continue beating until they are all melted. Add vanilla, pinch of salt, and nuts and mix well.Butter a 9x13 pan and pour the fudge mixture into the pan. Put into the refrigerator to cool.

S'MORE BARS

Carolyn Davidson

½ cup (1 stick) butter or margarine

1 ½ cups graham cracker crumbs

1 14 oz can Eagle Brand Condensed Milk

1 cup (6 ounces) milk chocolate or semi sweet chocolate chips

1 cup chopped nuts, optional

1 cup miniature marshmallows

1. Preheat over to 350 degrees. In 13x9 pan melt butter in over.

2. Sprinkle crumbs evenly over butter. Pour Eagle Brand evenly over crumbs. Sprinkle with chocolate chips and nuts if desires; press down gently with a fork.

3. Bake 25 minutes. Remove from oven and sprinkle with marshmallows; press down gently with a fork. Bake 2 minutes more. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

PUMPKIN BARS

Carolyn Davidson

Beat till fluffy:

4 eggs

1 2/3 cups sugar

1 cup oil

1 – 16 oz can pumpkin

Mix together and then add to above:

2 cups flour

2 tsp. Baking powder

2 tsp. Cinnamon

1 tsp. Salt

1 tsp. Soda

Spread in an ungreased 10x15x1 pan. (Cookie Sheet) Bake at 350 for 25-30 minutes. Cool and frost with:

1 3 oz pkg cream cheese softened

½ cup butter, softened

1 tsp vanilla

2 cups powdered sugar

Blend cream cheese and butter together. Add vanilla and powdered sugar.

OATMEAL CAKE

Iris Madson

1 ½ C boiling water

1 C oatmeal.

½ C shortening or 1 square margarine

1 C white sugar

1 C brown sugar

2 eggs

1 ½ C flour

1 tsp baking soda

1 tsp cinnamon

Pour boiling water over oatmeal. Let stand for 20 minutes until cool. Cream shortening or margarine, sugars and eggs. Add oatmeal mixture and beat. Add flour, baking soda and cinnamon. Grease and flour a large baking pan. Bake 375° for 35 minutes.

COCONUT PECAN FROSTING

1 C evaporated milk

½ C margarine

1 C sugar

1 tsp vanilla

2 egg yolks, slightly beaten

1 C coconut

1 C chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook over medium heat, stirring constantly until it thickens, about 12 minutes. Add coconut and pecans. Cool, beating occasionally until spreading consistency.

3 MINUTE NO-BAKE OATMEAL FUDGE COOKIES

Iris Madson

FROM THE SWEDISH MISSIONARY HANDBOOK

2 c sugar

½ tsp salt

½ c milk

1 tbsp vanilla

½ c margarine

3 tbsp cocoa

3 – 4 c oatmeal

Combine the first 6 ingredients in saucepan. Cook until bubbly. Boil for 1 – 2 minutes until sugar is well dissolved. Remove from heat. Add oatmeal and stir well. Spoon onto waxed paper in small mounds. Let set. Can add peanuts, raisins, or coconut if desired.

EASY SNICKER DOODLES

Iris Madson

1 yellow cake mix

1 tsp vanilla extract

½ c vegetable oil

2 eggs

½ c sugar

2 tsp ground cinnamon

Preheat oven to 375°. Mix sugar and cinnamon together. Set aside. In a bowl mix together cake mix, vanilla, oil and eggs until dough is formed. Shape cookie dough into 1 inch balls. Roll balls in sugar-cinnamon mixture. Bake 8 -10 minute or until golden brown. Remove from pan and cool.

O HENRY CANDY BARS

Gladys Loveless

1 c sugar

1 c light syrup

Bring these two ingredient to a good boil and then immediately pour over the next three ingredients. (It gets hard if boiled too long).

1 c peanut butter

3 c rice krispies

1 c raw peanuts

Melt:

6 oz chocolate chips

6 oz butterscotch chips

Spread on top, cool, cut into squares.

6 oz vanilla chips (white) can be substituted for chocolate chips.

LEMON SQUARES

Gladys Loveless

Crust:

1 c soft butter dash of salt

½ c powdered sugar

2 c flour

Combine all ingredients and mix well. Press into 9 x 13 pan. Bake at 350° for 15 minutes.

Filling:

4 eggs, beaten

2 c sugar

¼ c flour 6 tbsp lemon juice

Combine flour and sugar. Mix in beaten eggs and lemon juice. Pour onto the slightly cooled crust. Bake at 350° for 25 minutes or until set. Cool and sprinkle with powdered sugar.

SNICKER DOODLES

Gladys Loveless

1 cup soft shortening

1 ½ c sugar

2 eggs

2 ¾ c sifted flour

1 tsp soda

1 ½ tsp cream of tartar

Set oven at 400°. Into a large mixing bowl put shortening, sugar, and eggs. Beat until light and creamy. Sift together flour, soda, cream of tartar and salt. Stir into shortening mixture. Roll dough into balls the size of large marbles, and then roll into mixture of 3 TBSP sugar and 2 TSP cinnamon. Chilling the dough makes rolling easier. Bake on ungreased baking sheet for 8-10 minutes. Makes 60 cookies

CARROT COOKIES

Gladys Loveless

2/3 c shortening

2 c flour

2/3 c sugar

2 tsp baking powder

1 beaten egg

½ tsp salt

1 tsp vanilla

1 cup finely grated carrots

Blend sugar and shortening. Add egg and beat until fluffy. Add carrots and vanilla. Sift dry ingredients together and add to mixture. Add 1 TBSP or less milk if dough is too stiff. Drop onto greased cookie sheet. Bake at 375° for 15 minutes. Ice while warm with butter cream, orange cream or cream cheese frosting.

Cream Cheese Frosting

1/2 c butter, room temperature

8 oz cream cheese room temperature

2-3 c powdered sugar

1 tsp vanilla extract

With an electric mixer, mix butter and cream cheese together for about 3 minute on medium speed until very smooth. Add vanilla extract and mix. Slowly add the powdered sugar until you get the desired sweetness and thickness. Spread on cookies with knife or spatula.

Butter Cream Frosting

4 c powdered sugar

½ c butter softened

½ c shortening

2 – 3 tbsp milk

½ tsp vanilla

In a large bowl, beat powdered sugar, butter and shortening with electric mixer on low speed until blended. Beat in milk and vanilla on medium speed until smooth.

Orange cream frosting

4 c powdered sugar

½ c butter softened

½ c shortening

2 – 3 tbsp milk

1 Tsp orange juice

In a large bowl, beat powdered sugar, butter and shortening with electric mixer on low speed until blended. Beat in milk and orange juice on medium speed until smooth.

COCONUT MACAROONS

LAUREL SINYARD

2 egg whites (at room temperature)

14 oz sweetened flaked coconut

1 can (14 oz) sweetened condensed milk

1 tsp vanilla extract

¼ tsp salt

Preheat oven to 325°. Line two large cookie sheets with wax paper. Beat egg whites until stiff but not dry. In large bowl blend together coconut, condensed milk and vanilla and salt. Gently fold into the beaten egg whites a little at a time until mixed together. Drop by teaspoonfuls on a well greased cookie sheets, about 1 inch apart. Bake in oven until tops of macaroons are golden and toasted, about 20 minutes. Remove from oven and cool 2 minutes before removing from cookie sheets with a thin spatula. Store in an airtight container.

GINGERBREAD COOKIES

LAUREL SINYARD

3 ½ c flour

1 ½ tsp baking soda

¼ tsp salt

1 ¼ tsp cinnamon

1 ¼ tsp allspice

¼ tsp cloves

1 tbsp ginger

¼ c sugar

1 egg

¼ c molasses

2 sticks soft butter or margarine

In large bowl mix flour, baking soda, salt, and spices and set aside. In another bowl cream butter, sugar and molasses until well blended. Add egg and blend until light and fluffy. On lowest speed of mixer, beat in half of the flour beating on the lowest setting. Using a wooden spoon, stir in remaining flour mixture until well combined. Line two cookie sheets with waxed paper. Turn dough out onto lightly floured work surface and roll into sheets. Place on cookie sheets and put in freezer for 15 minutes. Remove and cut into desired shapes, placing once more on cookie sheets. Put into freezer again for 15 minutes. Bake in preheated 375° oven for 12 – 15 minutes.

STRAWBERRY RHUBARB PIE

Carolyn Yeates (Lela Hemingway's daughter)

3 C diced fresh rhubarb

2 C sliced fresh strawberries

3 Tbsp quick-cooking tapioca

1 ¼ C sugar

Mix all the ingredients together and place in an uncooked pie shell. Place top crust on and make a couple of slits for venting, seal and flute edges. Brush the top with beaten egg white or water and sprinkle with sugar. Place pie in 375° oven and bake for 50 minutes or until golden brown.

PEANUT BUTTER BALLS

Carolyn Yeates (Lela Hemingway's daughter)

2 C creamy peanut butter

½ C butter (softened)

4 C powdered sugar

3 C rice krispies

1 ½ C semi sweet choc chips

1 ½ C milk choc chips

slab of paraffin wax

Cream together peanut butter and softened butter. Mix well. Add powdered sugar to peanut butter mixture and mix well. Add rice krispies to mixture and mix together with your hands until it is well incorporated. Line cookie sheet with waxed paper, roll peanut butter into ½ inch balls and place onto wax paper. Chill in freezer until cold and firm. Melt wax and chocolate chips in double boiler or small sauce pan and keep pan on stove on low heat while dipping with balls. Dip balls thoroughly in chocolate and place back on cookie sheet and keep chilled until firm.

WINKLER'S SUGAR COOKIES

Lela Hemingway

3 sticks butter or margarine

5 C all-purpose flour

1 ½ C sugar

1 tsp cream of tartar

4 eggs

½ tsp salt

1 tsp vanilla extract

½ tsp baking soda

1 tsp lemon extract

½ tsp nutmeg

½ tsp almond extract

Mix butter or margarine and sugar in a large bowl until smooth and creamy. Add eggs, vanilla extract, lemon extract and almond extract. Mix well. In another bowl combine flour, cream or tartar, salt, baking soda and nutmeg. Mix well. Slowly add flour mixture to other mixture. Mix well. Place dough in a greased bowl. Refrigerate overnight. Roll dough on a floured surface. Cut with cookie cutters. Bake on a greased cookie sheet in a preheated 350° oven for 10 minutes or until golden brown. Makes about 60 cookies.

GREAT PUMPKIN COOKIES

Lela Hemingway

1 ½ C sugar

1 ½ C packed brown sugar

1 ½ C butter Crisco

2 large eggs

1 ¾ C solid pack pumpkin

2 tsp vanilla

2 C flour

1 ½ tsp baking soda

¾ tsp salt

1 ½ tsp cinnamon

1 ½ C oats 1

2 oz. semi sweet chocolate chips

1 ½ C chopped walnuts

In bowl cream sugars and butter Crisco. Mix in eggs. Add pumpkin and vanilla and beat until smooth. In a separate bowl, mix flour, baking soda, salt, and cinnamon. And then add a little at a time to pumpkin mixture making sure to blend completely. Stir in oatmeal, chocolate chips and walnuts. Drop by teaspoon on pan. Bake at 350° for 20 to 25 minutes or until firm and light brown. Makes 9 to 10 dozen. NOTE: You can add 1 cup raisins (optional).

CARROT PUMPKIN CAKE

Lela Hemingway

4 eggs

1 ½ c finely shredded carrots

1 c pumpkin

1 c cooking oil

2 c flour sifted

2 c sugar

1 tbsp baking powder

2 tsp baking soda

½ tsp salt

2 tbsp ground cinnamon

1 tsp ground nutmeg

2 tsp vanilla extract

1 ½ raisins (optional)

Cream cheese frosting:

1-- 3 oz pkg cream cheese

¼ c butter or margarine

2 x sifted powdered sugar

¾ c chopped nuts

NOTE:-- If raisins are to be used, spread them out on a platter and lightly sprinkle flour on top – this prevents the raisins from bunching in clusters and they won't stick to the bottom of the batter.To make cake: In a large bowl, beat eggs well. Add pumpkin, carrots, oil and sugar. Mix well. Add flour, baking powder, baking soda, cinnamon, nutmeg and vanilla; mix until moistened. Beat at medium speed of electric mixer for 2 minutes. Preheat oven at 350°. Fold raisins into batter. Grease and flour a 13x9x2 inch baking pan. Bake 40 – 45 minutes or until wooden toothpick inserted comes out clean. To make frosting: Soften cheese, butter or margarine. Beat until fluffy. Gradually add powdered sugar until smooth. Stir in vanilla. Spread over cooled cake. Sprinkle with nuts.

YORK SENSATIONAL BROWNIE RECIPE

Lela Hemingway

1 ½ c butter, softened

3 c sugar

1 tbsp vanilla extract

5 eggs

2 c flour

1 c cocoa

1 tsp baking powder

1 tsp salt

24 small (1 ½ inch) YORK peppermint patties, unwrapped

Heat oven to 350°. (If using a glass pan, 325°.) Grease 13x9x2 inch baking pan. In large bowl with spoon or wire whisk, stir together butter, sugar and vanilla. Add eggs, stir until well blended. Stir in flour, cocoa, baking powder and salt. Blend well. Reserve 2 cups batter and set aside. Spread remaining batter in prepared pan. Arrange peppermint patties in single layer over batter, about ½ inch apart. Spread reserved 2 cups of batter over patties. Bake 50 to 55 minutes or until brownies begin to bull away from sides of pan. Cool completely in pan or wire rack. Cut into squares. Makes about 36 brownies.

CHERRY CHOCOLATE BARS

Lela Hemingway

Bars:1 pkg devil's food cake

1 (21 oz) can cherry pie filling

1 tsp almond extract

2 eggs, beaten

Frosting:

1 c sugar

1/3 c milk

5 tbsp butter

6 squares semi-sweet chocolate (chopped coarsely)

Heat oven to 350°. Grease and flour a 13x9 inch pan. In a large bowl, combine all bar ingredients: stir until well blended. Pour and spread into pan and bake until a toothpick inserted in center comes out clean 25-35 minutes. In a small saucepan, combine sugar, milk and butter. Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat: stir in chocolate until smooth. Pour and spread over warm bars. Cool completely. Cut into bars.

NAME TAG CUT-OUTS

Lela Hemingway

1 c butter, softened

¾ c sugar

1 egg

1 tsp vanilla

2 ½ c flour

1 c oats uncooked

½ tsp baking soda

¼ tsp salt (optional)

Decorator frosting or glaze

Holiday candies

Beat butter and sugar until creamy. Blend in egg and vanilla. Add combined flour, oats, baking soda and salt. Mix well. Divide the dough into four pieces and wrap each portion in plastic wrap. Chill for 1 hour. Heat over to 350°. Roll dough onto lightly floured surface to 1/8 inch thickness. Cut with assorted floured 2-3 inch cookie cutters or cut into desired shapes with a sharp knife. Transfer to ungreased cookie sheet with spatula. For name tag hole, cut hole in cookie with drinking straw before baking. Bake 12 – 14 minutes or until edges are light golden brown. Cool. Decorate by writing names on cookies or add other decorations with frosting or glaze. Makes about 4 dozen cookies.

YULETIDE TOFFEE SQUARES

Lela Hemingway

4 ½ c uncooked oats

1 c firmly packed brown sugar

¾ c butter, softened

½ c corn syrup

1 tbsp vanilla

½ tsp salt (optional)

1 12 oz pkg semi sweet chocolate chips

2/3 c chopped nuts (Optional)

Heat oven to 400°. Grease 15x10 inch jelly roll pan. Combine oats, brown sugar, butter, corn syrup, vanilla and salt. Mix well. Firmly press mixture into prepared pan. Bake about18 minutes or until mixture is brown and bubbly. Remove from oven. Immediately sprinkle chocolate morsels evenly over toffee. Let stand 10 minutes. Spread chocolate evenly over toffee. Sprinkle with nuts. Cool completely. Cut into squares. Store tightly covered in a cool, dry place. Makes about 6 dozen.

LEMON OAT LACIES

Lela Hemingway

2 C BUTTER, softened

1 C SUGAR

2 C FLOUR

3 C UNCOOKED OATS

1 TSP VANILLA

1 TBSP GRATED LEMON PEEL

POWDERED SUGAR

Beat butter and sugar until creamy. Add remaining ingredients except powdered sugar and mix well. Cover and chill for 30 minutes. Heat oven to 350°. Shape dough into 1 inch balls and place on ungreased cookie sheet. Flatten with bottom of glass dipped in powdered sugar. Bake for 12- 15 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet. Remove to wire rack. Cool completely. Sprinkle with powdered sugar is desired. Makes about 4 ½ dozen cookies.

CHOC-OAT-CHIP COOKIES

Lela Hemingway

1 c butter softened

½ tsp salt (optional)

1 ¼ c firmly packed brown sugar

2 ½ c uncooked oats

½ c granulated sugar

1 12 oz pkg choc chips

2 eggs

2 tbsp milk

2 tsp vanilla

1 c chopped nuts

1 ¾ c flour

1 tsp baking soda

Heat oven to 375°. Beat butter, and sugars until creamy. Add eggs, milk and vanilla, beat well. Add flour, baking soda, and salt. Mix well. Stir in oats, chocolate chips and nuts. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 - 10 minutes for a chewy cookie or 12 - 13 minutes for a crisp cookie. Cool 1 minute on cookies sheet and remove to wire rack. Cool completely. Makes about 5 dozen cookies.

PUMPKIN COOKIES

Lillian Renfroe

2 boxes of Carrot Cake Mix

1 large can of pumpkin

1 package Chocolate Chips

Mix all ingredients together and spoon cookies onto cookie sheet. Bake 350° for 10-12 minutes.

JOHNNY APPLESEED CRUMBLE

Lillian Renfroe

4 Cups peeled, cored and sliced apples (about 6 apples)

Vegetable oil spray

½ C light brown sugar

½ C flour

¾ C rolled oats

¾ tsp each ground cinnamon and nutmeg

1/3 C butter or margarine (cut into small pieces)

Heat oven 350°. Spray 8" square pan with vegetable oil. Place apples in pan. In a bowl blend sugar, flour, oats, spices and margarine together until crumbly. Spread over apples. Bake for 35 minutes or until topping is golden brown.

CHOCOLATE BRAN MUFFINS

Lillian Renfroe

3 Cups All Bran cereal

2 ½ cups warm water

1 box Betty Crocker low fat Brownies Mix

1 ½ tsp baking powder

Preheat oven to 350°. Mix water and the All Bran cereal together and let stand for 2 minutes. Add the brownie mix and baking soda. Mix well. Grease a mini loaf or cup cake tins. Bake for 15 – 20 minutes. Note: These muffins will keep in the freezer.

HURRY UP CHOCOLATE CAKE

Margo Nielson

2 c flour

2 c sugar

2 tsp baking soda

½ c cocoa

½ tsp salt

1 c cooking oil

1 c buttermilk

2 tsp vanilla

2 eggs

1 c boiling water

Mix flour, sugar, soda, salt and cocoa. Blend in oil, buttermilk, and vanilla. Mix well. Add eggs, one at a time. Add boiling water and mix well. Bake in a greased pan at 350° for 35 minutes or until toothpick comes out clean. Very moist and delicious.

VANILLA COOKIES

Margo Nielson

3 ½ c flour

1 tsp baking powder

1 tsp salt

¼ tsp baking soda

1 ½ sticks butter

2/3 c shortening

1 c brown sugar

2/3 c granulated sugar

2 eggs, well beaten

2 tsp vanilla extract

Sift together flour, baking powder, salt, and baking soda. Measure 4 cups, adding more flour if necessary: set these dry ingredients aside. Using an electric mixer cream butter and shortening then add sugars and beat until light and fluffy. Add eggs and vanilla. Stir in the dry ingredients, mixing thoroughly. Shape dough into a roll 12" long by 3" in diameter. (If dough gets too gooey to handle, wrap it in wax paper and place it in the freezer for 10 minutes.) Divide the roll into thirds and wrap each third in wax paper. Place 1 roll in the refrigerator and chill at least overnight (or speed things up by chilling in the freezer). To freeze the 2 other rolls, wrap them individually in aluminum foil, label and freeze for up to six months.

Baking Directions: Cut into ¾ inch thick pieces, then cut into quarters. Place 1 ½ inches apart on a greased cookie sheet. Bake in a preheated oven 400° for 5 – 8 minutes for thawed dough and 8 – 10 minutes for frozen dough. Each roll makes 2 dozen cookies.

COOKIE VARIATIONS:

SUGAR COOKIES: Sprinkle cookies generously with sugar before baking

CHOCOLATE COOKIES: Add 4-1 oz squares of melted and cooled, unsweetened chocolate to the dough mixture after beating in the eggs.

BUTTERSCOTCH-NUT COOKIES: Substitute brown sugar for granulated sugar. After beating in the eggs, stir in 1 cup well chopped nuts.

CHOCOLATE CHIP COOKIES: Add 1 to 2 cups chocolate chips to the dough mixture before adding flour.

PEANUT-BUTTER COOKIES:Omit vanilla. Sift 1 tsp cinnamon and ½ tsp nutmeg into the dry ingredients. Decrease shortening to ½ cup and blend in ½ cup peanut butter before adding the sugars.

COCONUT COOKIES: Add 2 cups shredded coconut after the beaten eggs.

LEMON-NUT COOKIES: Replace vanilla with lemon extract plus 1½ tbsp grated lemon peel. Add 1 cup nuts after the eggs.

ALMOND COOKIES: Replace vanilla with almond extract. Add 1½ cups finely ground almonds after the eggs.

HONEY GRAHAM CRACKERS

Margo Nielson

If you can't find graham flour at your local health food store, substitute whole-wheat flour

1 c graham flour

1 c whole wheat flour

8 tbsp butter

½ c sugar

1 tsp baking powder

¼ c honey

1 egg, lightly beaten

2 – 3 tbsp warm water

Sift flour, cut in butter. Mix in sugar and baking powder. Stir in honey, then egg and mix well. Slowly add water, tossing and mixing well before adding more (stop adding water when the dough is moist enough – but not sticky—to form a ball) Knead on well-floured surface for 1 minute or until the dough holds together enough to be rolled. Roll to 1/8 – ¼ inch thick and then cut into 3 inch squares using a pizza cutter or sharp knife. Space squares slightly apart on an ungreased cookie sheet. Prick the top with a fork. Bake at 350° for 15 minutes.

VANILLA WAFERS

Margo Nielson

4 tbsp shortening

4 tbsp butter

1/3 c sugar

½ tsp SALT

1 ½ tsp vanilla extract

1 egg

1 ¼ c flour

Cream together shortening and butter: gradually beat in sugar until creamed. Vigorously beat in salt, vanilla and egg. Sift in flour and mix thoroughly. Drop dough from a teaspoon onto an ungreased cookie sheet 2 inches apart. Flour the bottom of a glass and flatten each cookies. Bake at 370° for 8 – 10 minutes or until delicately browned around the edges. Cool on rack.

SWEETENED CONDENSED MILK

Margo Nielson

Equals a 15 ounce can

1 c evaporated milk

3 tbsp instant nonfat dry milk

1 tbsp sugar

7/8 cup Light corn syrup

Pour approximately ½ cup of evaporated milk into a small saucepan and blend in the dry milk and sugar. Heat to thoroughly dissolve the sugar. Pour in remaining milk and syrup. Blend well. Use in place of a 15 ounce can of commercial sweetened condensed milk.

HOMEMADE YOGURT

Margo Nielson

1 quart milk at room temperature

1 heaping tbsp plain commercial yogurt at room temperature

Pour milk into a pot: heat and stir over med-low heat until it boils. Remove from heat. Fill kitchen sink partially with cold water. Immerse the pot in the water to cool the milk temperature down to a lukewarm 110°. Stir the milk occasionally so that the cooling will be even. To determine 110° either use a thermometer or pinky test: immerse your little finger into the milk, swish it around once then count slowly to 10, (if the liquid is comfortably warm, but not cool enough to be on a par with your own 98° body temperature) it is 110°. If the liquid's heat makes you remove your finger, let it cool down further before retesting. When the milk is 110° remove the pot from the water. Working quickly, stir in the commercial yogurt into a small mixing bowl, slowly mix in about 1 cup of the warm milk. Gradually pour and blend the bowl's mixture back into the pot of milk, stirring continually as you pour. Pour the contents of the pot into whatever container you will use for incubating. When set, refrigerate the yogurt about 5 hours before serving. Yogurt will keep in fridge for about 2 weeks. Incubate yogurt for about 10 hours – 2 hours more if you like a tart taste – 2 hours less if you like a milder flavor. Incubate in oven: Pour contents of the pot of yogurt-infused milk equally into 4 small 8 oz jars putting the lids on loosely. Place jars in a large high-sided pan (for example roaster pan), with lukewarm water in the pan that is level of the yogurt level. Place in a preheated 100° oven. Close the door and then turn the oven off. Leave yogurt in oven for 8 – 12 hours depending on how mild or tart you want it to be and do not open door during this time. No peeking.

Yogurt Flavorings:

After the yogurt has set you can stir in any one of the following flavorings.

Measurements are given for one 8 oz serving of yogurt.

FRUIT PRESERVES: 4 TBSP

FRESH FRUITS: 3 - 4 TBSP FRESH FRUIT + 2 TSP SUGAR OR HONEY

FROZEN FRUITS: 3 – 4 TBSP FROZEN FRUIT

DRIED FRUITS: 2 TBSP DRIED FRUIT (NO SWEETENER NEEDED)

GRANOLA: Stir in to taste. Add 2 tsp honey

SUGAR OR HONEY: 2 tsp sugar or honey per cup of yogurt

Pudding Mixes

Margo Nielson

Each batch of mix makes enough for 30 half-cup servings OR five – 9" pies

T o m a k e m i x e s : Combine all the ingredients given under one of the following flavors. Sift the ingredients and pack them into a 1 ½ quart jar and cover tightly. Tape cooking directions to the jar. Stores indefinitely at room temperature.

C o o k i n g d i r e c t i o n s – m a k e s 6 h a l f c u p s e r v i n g s : Measure out the specific amount of mix into a saucepan.

Stir in 2 ¾ cups of milk until blended. Cook over very low heat, stirring constantly, until the mixture thickens and comes to a boil. Let the pudding simmer – boil for 1 minute while stirring. Remove from heat and stir in 1 to 1 ½ tsp vanilla extract. If you like pudding extra rich, swirl in 2 Tbsp butter until melted. Pour the pudding in six ½ c pudding glasses and let cool. Can serve warm or chilled.

P i e-f i l l i n g d i r e c t i o n s : Prepare any pudding below as directed but do not let it boil. Cool, stirring not and then, for 10 minutes. Pour the filling into a cooled, baked 9-inch pie shell. Chill until firm and serve topped with whipped cream.

VANILLA PUDDING MIX:

1 2/3 C SUGAR

1 ¼ C CORNSTARCH

½ TSP SALT

Measure out 2/3 cup of mix.

PUDDING VARIATIONS:

COCONUT CREAM: MEASURE OUT 2/3 C VANILLA PUDDING MIX. ADD TO IT

2/3 C SHREDDED COCONUT. Prepare as directed except replace vanilla extract with ½ tsp coconut extract. Make 7 servings.

LEMON: MEASURE OUT 2/3 C VANILLA PUDDING MIX. REPLACE VANILLA EXTRACT WITH ½ TSP VANILLA EXTRACT AND TWO DROPS OF YELLOW FOOD COLORING.

PISTACHIO NUT: MEASURE OUT 2/3 CUP VANILLA PUDDING MIX. REPLACE VANILLA EXTRACT WITH ¾ TSP PISTACHIO OR ALMOND EXTRACT AND ENOUGH DROPS OF GREEN FOOD COLORING TO TURN PUDDING LIME COLORED. BEFORE POURING INTO GLASSES, COOL THE PUDDING BY STIRRING IT, THEN FOLD ¾ CUP SKINNED, CHOPPED AND SMASHED PISTACHIO NUTS. MAKES 7 SERVINGS.

BUTTERSCOTCH: SIFT AND STORE 1 7/8 cups firmly packed brown sugar, 1 ½ cups cornstarch and ½ tsp salt. Measure out ¾ cup plus 1 tbsp of mix. Cook as directed, swirling in 3 tbsp butter, not optional, do not use margarine, along with the vanilla.

CHOCOLATE PUDDING MIX: Sift and store 3 cups sugar, 1 ½ cups unsweetened cocoa powder, 1 ¼ cups cornstarch, and ½ teaspoon salt. Measure out 1 cup of mix.

QUICK FRUIT GELATINS

Margo Nielson

Choose any of the flavors below and use with the instructions that follow. No cooking is necessary. Makes 6 – 7 servings. Directions: Pour the cold water into a bowl. Sprinkle the gelatin atop the water; let it soak for 5 minutes without stirring. Add the boiling water, sugar and salt. Stir until the gelatin and sugar dissolve. Let cool to lukewarm. Stir in the juice(s), the rind (when called for) and, if necessary, the drops of food coloring. Pour the mixture into dessert glasses or into a mold. Chill until jelled.

LEMON OR LIME GELATIN

½ C COLD WATER

2 ENVELOPES UNFLAVORED GELATIN

2 ½ C BOILING WATER

¾ C SUGAR

DASH OF SALT FOOD COLORING

1 TSP FRESH GRATED LEMON OR LIME RIND

2/3 C FRESH, STRAINED LEMON OR LIME JUICE

ORANGE GELATIN

½ C COLD WATER

2 ENVELOPES UNFLAVORED GELATIN

1 ½ C BOILING WATER

¾ C SUGAR

DASH OF SALT FOOD COLORING

1 2/3 C FRESH, STRAINED ORANGE JUICE

2 TSP FRESH GRATED ORANGE RIND

2 TBSP FRESH, STRAINED LEMON JUICE

1 2/3 C FRESH, STRAINED ORANGE JUICE

GRAPE GELATIN

½ C COLD WATER

2 ENVELOPES UNFLAVORED GELATIN

1 ½ C BOILING WATER

½ C SUGAR

DASH OF SALT

1 2/3 C GRAPE JUICE

1 TBSP FRESH, STRAINED LEMON JUICE

FRUIT JUICE GELATIN

¼ C COLD WATER

2 ENVELOPES UNFLAVORED GELATIN

¾ C BOILING WATER

½ C SUGAR

DASH OF SALT

3 C ANY FLAVOR SWEETENED FRUIT JUICE – DO NOT USE FRESH OR FROZEN PINEAPPLE JUICE, BUT CANNED IS FINE. (CAN USE ANY FLAVOR OF FLAT SODA POP)

CHOCOLATE MALLOW DROPS

Marilyn Larsen

Cookie Dough:

½ c butter, softened

1 c sugar

1 egg ½ c milk

1 tsp vanilla extract

1 ¾ c flour

½ c baking cocoa

½ tsp baking soda

½ tsp salt ½ c chopped pecans

18 – 22 large marshmallows, halved

Frosting:

¼ c butter

2 squares unsweetened chocolate

2 c powdered sugar

3 – 6 tbsp condensed milk

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, milk, and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add the creamed mixture and mix well. Stir in pecans. Drop by slightly rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375° for 6 minutes. Press a marshmallow half; cut side down, onto each cookie. Bake 2 minutes longer or until the marshmallow is softened. Remove to wire racks to cool. In a microwave-safe bowl, melt butter and chocolate, stir until smooth. Beat in the powdered sugar. Add enough condensed milk to achieve spreading consistency. Transfer frosting to a pastry or plastic bag. Cut a small hole in one corner of bag. Pipe over cookies. Makes about 3 dozen cookies.

CRISPY PRETZEL BARS

Marilyn Larsen

1 c sugar

1 c light corn syrup

½ c peanut butter

5 c crisp rice cereal

2 c pretzel sticks

1 c plain M&M's

In a large microwave safe bowl, combine the sugar and corn syrup. Microwave on high for 2 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&M's; stir until coated. Press into a greased 15 x 10 x 1 pan. Cut into bars.

Ground Raisin Cookies

Marlene Peterson

1 C Shortening

2 ½ C Sugar

3 eggs (Beaten)

1 C Sour or buttermilk

5 C sifted flour

1 tsp ground cloves

3 tsp cinnamon

1 tsp baking soda

2 small tsp salt

½ tsp baking powder

1 tsp nutmeg

2 pounds raisins

Sift flour several times. Add milk alternately with dry ingredients. Add 2 pounds raisins, washed and drained. Drop by teaspoonfuls on cookie sheet. Bake 350° for 12- 15 minutes. Can substitute with cranapple-pineapple instead of raisins.

Raisin filled cookies

Marlene Peterson

4 eggs

2 C Shortening

4 C Sugar

12 C flour

2 C Milk

8 tsp baking powder

4 tsp baking soda

2 tsp salt

4 tsp vanilla

Filling:

6 c ground raisins

6 tbsp Flour

4tsp lemon juice

2 c nuts (if desired)

8 tbsp butter

3 c sugar

6 c water

In saucepan, combine raisins, and other ingredients for filling. Cook until thick. Let cool completely before using as a filling for cookies. For dough, whisk baking soda, baking powder, salt and flour together. Cream together shortening and sugar. Stir in eggs and vanilla. Add milk alternately with flour mixture. Roll dough very thin. Cut with a cookie cutter and spread one cookie with filling. Place another cookie on top to make a sandwich, pinching edges together. Bake 350° for 10- 12 minutes or until lightly golden.

Apple Pudding

Marlene Peterson

2 C sugar

2 Eggs

½ c butter or margarine

4 c shredded apples (unpeeled)

2 c flour

2 tsp baking soda

1 tsp nutmeg

2 tsp cinnamon

½ tsp salt

Raisins, dates Nuts

Cream sugar and shortening. Add eggs and mix together. Add dry ingredients and then stir in apples. If desired add raisins, dates or nuts. Pour into a greased cake pan and bake 350° for 45 minutes. Top with caramel sauce or lemon sauce, or whipped cream. This pudding can be frozen.

Primary Punch

Marlene Peterson

Ingredients:

to make 5 gallons punch:

Cherry punch 4 packages

Orange punch 4 packages

Sugar 8 cups

Lemon juice (small can) 1 can

Pineapple Juice 1 large can

7-up 1 small can

to make 15 gallons punch:

Cherry punch 12 packages

Orange Punch 12 packages

Sugar 24 cups

Lemon juice (small can) 3 cans

Pine apple juice (lg can) 3 large cans

7-up 3 small cans

Blend together. Refrigerate.

OLD FASHIONED RICE PUDDING

Teena Searle

2 ½ C cooked rice

3 Tbsp butter, melted

1 ½ C heavy cream

2 tsp vanilla

C brown sugar

½ tsp nutmeg

3 eggs, beaten

½ tsp cinnamon

½ C raisins

Mix together all ingredients. Pour into a lightly greased crock pot. Cover and cook on high for 1-2 hours or on low for 4-6 hours. Stir once during the last 30 minutes. Serve warm or cold.

EASY PUMPKIN CHOCOLATE CHIP COOKIES

Teena Searle

1 15 oz can pumpkin (NOT pumpkin pie filling)

1 box spice cake mix

1 pkg chocolate chips

Mix together pumpkin and spice cake until well blended. Add chocolate chips to mixture. Drop by spoonfuls onto greased baking sheet. Bake at 350° for 12-14 minutes.

MAGIC COOKIE BARS

Phoebe Leach

½ c butter

1½ c graham cracker crumbs

1 can sweetened condensed milk

1 c chocolate chips

1 c coconut

1 cup chopped pecans

Miniature marshmallows

1 cup dark brown sugar

Melt butter in a 12 x 9 inch pan. Sprinkle crumbs evenly over butter. Pour milk over crumbs. Sprinkle with chocolate chips, coconut and pecans. Sprinkle with marshmallows if chewier bar is desired. Press all ingredients down gently. Bake at 350° for 25 – 30 minutes or until lightly browned. Cool before cutting.

ROLO COOKIES

Teena Searle

1 c butter

1 c brown sugar

1 c sugar

2 ½ c flour

2 t vanilla

1 t baking soda

2 t vanilla

¾ c cocoa

2 eggs

48 rolos

Beat sugars and butter until fluffy. Combine flour, cocoa and soda. Add vanilla and eggs to mixture. Add flour mixture and blend well. For each cookie (with floured hands) shape about 1 Tbsp of dough around 1 Rolo, covering it completely. It will be just smaller than a golf ball. Place 2" apart on an ungreased cookie sheet. DO NOT OVERCOOK. Bake at 375° for 7 – 10 minutes or until cookie is slightly cracked.

PEANUT BUTTER CUP PIE

Teena Searle1 graham cracker crust

1 box chocolate fudge instant pudding

½ c powdered sugar

½ c peanut butter

Prepare pudding as per box directions. Mix powdered sugar and peanut butter together. Place in bottom of graham cracker pie shell. Pour chocolate pudding over and refrigerate until set.

REFRIGERATOR CHEESECAKE

Sarah Johns

3 oz pkg lemon Jell-o

1 can evaporated milk (Chilled in fridge)

32 graham cracker squares finely crushed

1 - 8 oz. pkg cream cheese

1 c sugar

2 Tbsp sugar

2 tsp vanilla

1 cube butter, melted

In a small mixing bowl, dissolve Jell-o win 1 c boiling water. Refrigerate until partially set. Mix crushed graham crackers with 2 Tbsp sugar and melted butter.Press half into bottom of a 9 x 13" pan. In a large bowl whip chilled milk until stiff peaks form. In a medium bowl mix cream cheese with sugar and vanilla until light and fluffy. Beat partially set gelatin until light and fluffy. Beat into cream cheese mixture. Combine this mixture with the whipped evaporated milk and beat until fluffy. Pour into prepared crust and sprinkle the remaining graham cracker crumbs on top. Refrigerate until set (1-2 hours). Note: This makes a lot and I sometimes use a larger pan then 9 x 13 to make it go farther.

CRANBERRY SALAD

Sarah Johns

1 small pkg cherry Jell-o

1 c diced apples

1 ½ c water

1 c diced celery

1 c ground cranberries

1 c chopped walnuts or pecans

1 c sugar

In a medium saucepan, combine ground cranberries and sugar. Boil for two minutes. Add Jell-o mix and stir until dissolved. Stir in water. Add the apples, celery and nuts and mix well. Refrigerate for a couple of hours and serve. My family loves this with thanksgiving dinner but it tastes great with any meal.

PINEAPPLE COOKIES

Sarah Johns

1 c brown sugar

4 c sifted flour

1 c white sugar

1 tsp baking soda

1 c shortening

1 tsp baking powder

2 eggs (beaten)

1 c chopped nuts

1 tsp vanilla

1 small can crushed pineapple (drained)

Combine dry ingredients and set aside. Cream shortening and sugar. Add well beaten egg and pineapple to creamed mixture and blend well. Add vanilla and mix. Combine dry ingredients with creamed mixture, mixing well. Mix in nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 5 - 7 minutes or until golden brown. Place on cooling rack or waxed paper to cool.

HAWAIIAN COCONUT COOKIES

Sarah Johns

½ C BUTTER

1 C sifted flour

½ C SUGAR

½ C BROWN SUGAR

1 tsp baking soda

1 tsp baking powder

1 EGG

½ TSP SALT

1 TSP VANILLA

1 C ROLLED OATS

1 C COCONUT

Cream butter, sugar, brown sugar until fluffy. Add egg and vanilla and mix well. Add flour, baking powder, baking soda and salt. Mix well. Mix in rolled oats and coconut. Roll cookie mixture into 1" balls and coat each ball with sugar. Put on light greased cookie sheet. Bake at 350° for 12 minutes.

SELF FROSTING CAKE

Teddy Ross

1 C flour

¾ tsp salt

1 c sugar

2 ½ tsp baking powder

½ c solid shortening

2/3 c milk

2 eggs 1 tsp vanilla

Topping

½ c chocolate syrup

½ c warm water

1/3 c sugar

Blend all cake ingredients at full speed with electric mixer. Beat 2 minutes. Pour into a 2 quart greased casserole dish. Spoon topping over batter. Bake 350 for 40-50 minutes.

CANDY APPLES

Teddy Ross

1 c light karo syrup

1 cube butter

1 16 oz. pkg brown sugar

Cook to soft ball stage. Cool. Dip apples. Makes about 20 medium apples.

ORANGE SALAD

Teddy Ross

1 c pineapple drained

1 pkg cool whip

1 carton cottage cheese

1 pkg orange Jell-OMix together pineapple, cool whip and cottage cheese. Sprinkle Jell-o and blend with other ingredients. Refrigerate until ready to eat.