Pumpkin Blondies

Pumpkin Cookies are good, Blondies are good, now how about Pumpkin Blondies? Now I need to go and buy some pumpkin filling to make these little puppies!

2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
½ teaspoons Nutmeg
½ teaspoons Cloves
2 sticks Butter
1-½ cup Brown Sugar
1 whole Egg
1 teaspoon Vanilla Extract
1 cup Pumpkin
1 cup White Chocolate Chips
½ cups Coconut

Preheat the oven to 350 degrees and grease a 9 x 9″ baking pan. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream the butter and brown sugar together until fluffy. Beat in the egg and vanilla, and then mix in the pumpkin.
Gradually add the dry ingredients, mixing until well-combined. Stir in the chips and coconut using a spoon.
Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out (mostly) clean. Transfer the pan to a cooling rack and let cool completely before cutting.

Black Magic Cake by Susan Turner

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup Hershey's coco
2 tsp baking soda
1 tsp baking powder
2 eggs
1 cup strong black coffee
1 cup sour milk****
1 tsp vanilla

****to sour milk add 1 tsp vinegar per cup of milk. ****

Combine all dry ingredients. Add eggs, coffee, sour milk, oil, & vanilla. Beat @ medium speed for 2 min(batter will be thin). Pour batter in a lightly greased and floured pan. 1-9x13 pan & bake for 35-40 min in a 350 degree oven. I use the icing from Italian Cream Cake

Baked Pineapple by Susan Turner

1 large can crushed pineapple
3/4 cup sugar
2 TBSP corn starch
2 eggs
1/4 cup water
1 tsp vanilla
2 TBSP butter
cinnamon

Mix pineapple, sugar, & corn starch. Set aside. In a small bowl beat eggs. Add eggs to pineapple mixture. Add water & vanilla. Pour mixture into a 9x 13 baking pan. Dot with Butter. Sprinkle with cinnamon. Bake @ 350 degrees for 1 hour. Serve.

Apple Cake

1 cup sugar
4 TBSP butter
1 egg

1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
3 cups apples (peeled & diced)
1/2 cup raisins
1 TBSP vanilla
1/2 cup pecans

Mix sugar, butter, & egg. Add other ingredients. Pour in a 9x13 greased pan. Bake 50-55 min. Cool. Serve.

Chocolate Caramel Cake

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) Vanilla Flavor Instant Pudding

1/2 cup chocolate milk

4 eggs

1-1/2 cups Sour Cream, divided

1/2 cup oil

1/2 cup plus 4 tsp. water, divided

33 Caramels

1/4 cup powdered sugar

Preheat oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside. Place cake mix, dry pudding mix, chocolate milk, eggs, 1 cup of the sour cream, the oil and 1/2 cup of the water in large bowl. Beat with electric mixer on low speed 2 min. or just until dry ingredients are moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 2 min. or until well blended. Remove 1 cup of the batter; place in small bowl. Pour remaining batter into prepared pan.

Microwave 25 of the caramels and 3 tsp. (1 Tbsp.) of the remaining water in medium microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving 1 min. until caramels are completely melted, stirring every 10 sec. Add reserved 1 cup batter and 1/4 cup of the remaining sour cream; mix well. Drop by spoonfuls over batter in pan; swirl with knife several times for marble effect.

Bake 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; carefully remove pan. Cool cake completely.

Place remaining 8 caramels in medium microwaveable bowl. Add remaining 1 tsp. water. Microwave 20 sec.; stir. Continue microwaving 30 sec. until caramels are completely melted, stirring every 10 sec. Stir in remaining 1/4 cup sour cream and the powdered sugar until well blended. Cool. Drizzle over cake. Store in refrigerator.

"Kitty Litter Cake"

ANY OF YOU WHO HAVE A PARTY TO GO TO, THINK ABOUT THIS CAKE.

CAKE INGREDIENTS:
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.
2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.
3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shapethe blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.
4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!
"Kitty Litter Cake"

Snicker-Doodle

It seems like Sunday has become "Family Baking" day. Ever since Bekah was here we have made a treat every Sunday. Today, I wasn't really feeling like making, let alone baking anythinsg and Emily comes up to me and says, "How about we go make some cookies, or something..." So that is just what we did. We chose our snicker- doodle cookies, that we just love. I hate that some forms of this cookie are hard, so I searched all over for the perfect one, and I think this is it.

Snicker-doodles

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Cherry Delight by Minnie Peters

1 1/4 cup Graham Cracker Crumbs
1/2 cup Melted butter
1/4 cup granulated sugar

1-8oz pkg cream cheese
1 cup powdered sugar
1 tsp vanilla
1 pkg Dream Whip
2 cans cherry pie filling

Mix graham crackers, butter, & sugar. Pat into the bottom of a 9x13 glass pan. Soften cream cheese. Mix cream cheese, vanilla, & powdered sugar. Set aside. Mix Dream whip according to directions on pkg. Stir cream cheese mixture and Dream Whip together and spread over graham cracker crust. Spoon pie filling over top. Refrigerate overnight.

NOTE---2-9" pre-made graham cracker pie crust can be substituted for crust.

Peanut Butter Cup Cookies

As promised another cookie recipe. I made these for a cookie exchange this past Christmas, and again for a mission farewell we attended Saturday night. The peanut butter cups melt and are oh-so good. Y-U-M!


Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Chocolate Chip Cookies

It must be cookie week, cause I have two cookies recipes I will be posting. One today, and the other in the next day or so. Today I am having a baby shower for a lady in our ward, and as for my part of the dessert I am supplying my most favorite recipe for chocolate chip cookies. These are so soft and yummy, you should try them today!

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Lemon Squares

Last night we had some friends over for dinner. We had an ordinary pork roast with some wonderful herbed potatoes, along with an amazing spinach salad that Kristal brought over. For dessert we had these little babies. I double the recipe.
The recipe is from Mom Rogers. So thanks.

Crust:

• 1/3 Cup Butter
• 1/4 Cup Sugar
• 1 Cup Flour

Lemon Topping:

• 2 Eggs
• 3/4 Cup Sugar
• 2 Tbsp. Flour
• 2 Tsp. Lemon (optional)
• 3 Tbsp. Lemon Juice
• 1/4 Tsp. Baking Powder
• Powdered Sugar for Dusting

Directions:

• Preheat oven to 350
• Mix first 2 crust ingredients until fluffy. Slowly add flour until it crumbles.
• Press the crust in a bottom of an 8x8x2 pan. Bake for 15-18 minutes.
• Meanwhile, mix the topping.
• Pour topping on warm crust, then bake for 20 more minutes or until set.
• Let cool, then dust with powder sugar.
  

Summer Peach Crisp with Pecans & Toffee Bits

This is one I want to try.

Serves 6

FOR THE FILLING
6 cups peaches, peeled and sliced (about 2.5 lbs)
¼ cup granulated sugar
¼ cup light brown sugar, lightly packed
3 tablespoons all-purpose flour
1 tablespoon freshly squeezed lime juice


FOR THE TOPPING
¾ cup all-purpose flour
1/3 cup light brown sugar, lightly packed
¼ teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
¾ cup English toffee bits (like Skor or Heath)½ cup pecans, toasted and coarsely chopped