Chewy Chip Bars

Chewy Chip Bars
This recipe is from Taste of Home.

4 ½ cups old-fashioned oats

1 c. all-purpose flour

2/3 c. butter

½ c. honey

1/3 c. packed brown sugar

1 t. baking soda

1 t. vanilla extract

1 c. semi-sweet chocolate chips

1 c. butterscotch chips

In a mixing bowl, combine the first seven ingredients; mix well. Stir in chips. Press into a greased 13x9x2 baking dish.  Bake at 325 degrees for 18-22 minutes or until golden brown.  Cool for 10 minutes; cut into bars. Cool completely in the pan.

Yield: 3 dozen

Cinnabon Cinnamon Roll Cake

Ingredients: 
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla

Directions:
With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it straight out of the oven) or at room temperature.

From sixsistersstuff.com

Pumpkin Squares

Mix together:
4 eggs beaten
2 cups sugar
1 cup oil
1 can pumpkin (solid pack)

Add:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon

Bake at 350 for 20-25 minutes in a sheet cake pan. Cool cake and frost.

Frosting:
3 ounces cream cheese
6 tablespoons butter
1 teaspoon vanilla
3/4 pound of powdered sugar
1 teaspoon milk

Banana Bars

1 cup butter - room temperature
1 1/2 cups sugar
3-4 ripe bananas
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda

Bake for 20 minutes at 350

Cream Cheese Frosting:
1/2 cup butter
1 pkg cream cheese
2 cups powdered sugar
1/4 tsp vanilla

Blueberry (or Cherry) Cheesecake

20 squares graham crackers, crushed
3/4 stick margarine, melted
1/4 cup sugar

Mix Well. Spoon into a 11x7x 1 1/2 inch dish. Pat down evenly. Bake at 375 degrees for 8 minutes. Remove and cool thoroughly.


Filling:
1 pkg *8 oz* cream cheese
1-2 Tbs Milk *I use 1 1/2*
1 cup sugar
2 cups whipped topping *8oz container*
1 can *1lb 5oz* prepared blueberry, cherry, or your choice of pie filling.

Combine cream cheese and milk. Beat until smooth. Add sugar. Beat well. Fold in whipped topping. Spread evenly over graham cracker crust. Spread evenly over all : blueberry (cherry, or your choice) pie filling. Refrigerate.

Banana Oatmeal Cookies

1 1/2 cup flour
1 cup sugar
1/2 tsp salt
1/2 nutmeg
3/4 tsp cinnamon
3/4 cup shortening
1 egg well beaten
1 cup mashed bananas
1 3/4 cup rolled oats
1 tsp vanilla
1/2 tsp salt

Bake for 15 minutes at 400 degrees

Butterceam Icing

1 1/2 cup PS99
1/2 cup brite white
2 lb powdered sugar
2 Tbs meringue powder
dash salt  *1/8 tsp*
2 tsp vanilla
1 tsp butter flavoring
1 tsp almond flavor

Water:
4 Tbs - Stiff
6 Tbs - Medium
8 Tbs - Thin

Chocolate Alternative:
3/4 cup cocoa
3 oz bakers chocolate melted

Blueberry Pinwheel Cobbler

2 cups sugar
2 cups water
1 tsp vanilla
1/2 tsp lemon juice
1 cup butter flavored shortening
3 cups self-rising flour
2/3 cup milk
3 cups blueberries
1/2 cup butter

Combine sugar and water in saucepan, stir well. Cook over medium heat, stirring constantly, until sugar dissolves. Stir in vanilla & lemon juice. Set aside. Cut shortening into flour mixture *resembles course meal* Add milk, stirring just until dry ingredients are moistened. Turn dough out onto lightly floured surface and kneed lightly 4 or 5 times. Roll dough to a 12x9 inch rectangle. Spread blueberries over dough. Roll up jelly roll fashion, beginning with the long side. Set aside melted butter in a 13x9x2 inch baking dish. Cut dough into 12, 1 inch slices. Place slices, cut side down, in butter. Pour sugar syrup around slices. Bake at 350 for 55-60 minutes or until golden brown.

Blackberry Cobbler

Heat until boiling and remove from heat:
6 cups blackberries
3 cups sugar
3 Tbs lemon juice
3/4 tsp salt
2 tsp cinnamon

Mix until smooth and add to berry mixture:
8 Tbs flour
1 1/2 cup cold water

Roll out 3-4 recipes pie crust dough in 9x13 pan and add 6 Tbs butter. Poke holes and add berry mixture. Bake for 40-45 minutes at 375.

Baked Fudge

Cream together:
4 eggs
2 cups sugar

Add:
1 cup melted butter

Sift and add to moist mixture:
1/2 cup flour
1/2 cup cocoa


Add:
2 tsp vanilla

Pour into 9x13 pan
Set into a pan of hot water
Bake @ 325 for 45 minutes to 1 hour - the top will be crusty

Annie Pierce's Icing

Cook until thick:
1/4 cup sugar
1 cup thick cream
4 egg yolks
1/2 cup nuts

Spread on cake quickly

Caramel Apple Pie

Caramel Apple Pie

2 c. flour
1 c. brown sugar
½ c. oatmeal
¾ tsp. salt
1/3 c. pecans (optional)
¾ c. butter – melted

Mix above ingredients. Save ½ c. for topping. Press the rest into a crust in a pie plate.

4 c. apples
¾ c. sugar
½ tsp. cinnamon
3 Tbs. flour
10 caramel squares

Dump onto crust. Sprinkle remaining topping. 

Bake at 375 for 40 minutes.

Strawberry Angel Food Cake

Bake 1 large angel food cake as directed.  When cool, tear into bite size pieces.

Dissolve 2 small packages of strawberry Jell-o in 2 1/2 cups of hot water.

Add 2 10 oz. packages of frozen whole strawberries.  Cool mixture until syrupy.

Fold in 1 8 oz. carton Cool Whip.

Fold the cake pieces into the jello mixture.

Place in a large pretty glass bowl or individual dessert cups.

Cool until ready to serve.

Honey Bun Cake

Chris’s FAVORITE!
This cake is seriously amazing!


1 pkg yellow cake mix
2 sticks butter, softened
4 eggs
1 (8oz) container sour cream or plain yogurt
½ c packed brown sugar
1/3 cup chopped pecans, optional
2 tsp. cinnamon
1 c powdered sugar
1 tbs. milk
1 tsp. vanilla


Preheat oven to 350o. Generously grease bottom only of 9x13 pan. Remove ½ cup dry cake mix; reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl on medium speed for 2 min; scraping bowl occasionally. Spread half the patter into pan. Stir together reserved dry cake mix, brown sugar, pecans and cinnamon; sprinkle over batter in pan. 


Carefully spread remaining batter evenly over pecan mixture. (To make easier drop batter by dollops over pecan mixture, then spread) Bake 30 min or until deep golden brown and cake springs back when touched lightly in center. Stir powdered sugar, milk and vanilla until thin enough to drizzle, stirring in additional milk, 1 teaspoon at a time if necessary. Poke top of warm cake several times with a fork; spread glaze over top of cake. Cool completely about 1 hr. or serve warm. Store Covered.

Chocolate Caramel Sheet Cake

1 c. butter

1c. water

¼ c. baking cocoa

½ c. buttermilk

2 eggs

1 t. baking soda

1 t. vanilla extract

2 c. sugar

2 c. all purpose flour

½ t. salt

1 ½ c. coarsely chopped pecans, toasted

Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat.

        Beat buttermilk and next 3 ingredients at medium speed until smooth; add cocoa mixture, beating until blended.

        Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating just until blended. Batter will be thin.   Pour into a bar pan.

        Bake at 350 degrees for 20 -25 minutes. 

Pour warm Quick Caramel Frosting over cake , spreading evenly to edges of pan. Sprinkle evenly with pecans. Makes 15 servings.

Quick Caramel Frosting

½ c. butter

½ c. light brown sugar

½ c. dark brown sugar

¼ c. milk

2 c. powdered sugar

1 t. vanilla extract

Bring first 3 ingredients to a boil in a medium saucepan, whisking constantly, about 2 minutes

        Stir in milk and bring to a boil; remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately. 

Pumpkin Gooey Butter Cake

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9-inch baking pan.

Prepare 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 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Apple Cake

My Great-grandma Annie Pierce’s recipe

4 cps. Sliced apples

1 cp. Oil (or applesauce)

2 cps. Sugar

2 tsp. baking soda

1 tsp. vanilla

½ tsp. salt

½ tsp. cinnamon

2 eggs beaten

3 cps. Flour

Bake at 325 for one hour. Serve with whipped cream.

Apple Crisp

4 cps. Apples sliced

2/3 – ¾ c. brown sugar

½ c. flour

½ c. oatmeal

¾ tsp. cinnamon

1/3 c. softened butter

Slice apples and place in round baking pan.

Combine dry ingredients and mix with butter to make a crumbly mixture. Sprinkle over the apples.

Bake at 375 for 30-35 minutes.

No Bake Oatmeal Cookies

A family favorite (from my side)    

2 c. sugar
1 c. butter
1/2 c. milk
3 Tbs. cocoa


Boil for 1 minute.


Remove from heat and add:
1 tsp. vanilla
4 c. quick-oats


Spoon onto foil sheet and enjoy!