2 c. sugar
2 tsp. almond extract
4 eggs
dash of salt
2 c. flour
Cream butter and sugar. Add eggs and almond extract and salt. Mix in flour. Bake at 350 degrees for 30-40 minutes. (9x13 pan)
Libby's Pumpkin Bread - Lacey Lounsbury
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cloves
1 tsp. cinnamon
1 1/2 c. granulated sugar
1 1/2 c. packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs
1 cup each raisins and nuts (optional)
Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mix well. Mix dry ingredients with the oil and pumpkin, stirring until well combined. Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4 inch loaf pans.
Bake at 350 degrees for 50-60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans, place on wire rack to cool.
Banana Drop Cookies - Whitney Evans
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
Mix
2 eggs
2/3 c. shortening
1 c. sugar
2 bananas
3/4 tsp. vanilla
1 c. chocolate chips
1 c. coconut
Bake at 375 degrees for 10-12 minutes.
An Even Better Snickerdoodle - Lacey Lounsbury
1 c. butter (2 sticks), softened
1 c. granulated sugar
2/3 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cream of tartar
For rolling:
2 Tbsp. granulated sugar
1 tsp. cinnamon
1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
3. pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 Tbsp. of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
Easy Berry Cobbler - Robyn Anderson
This only takes seconds to prepare in a 9x13 dish and bakes in a 350 degree oven.
Ingredients:
12 ox. can Sprite Zero or Diet 7-up
1 box white cake mix
2 (16 oz.) bags of frozen fruit
Instructions:
Preheat oven to 350 degrees. Place both bags of frozen fruit in a dish (do not thaw). Sprinkle dry cake mix over the top of the frozen fruit. Do not mix. Pour entire can of pop over mixture. Cover with foil and bake 20 minutes. Uncover and bake an additional 40 minutes. Let cool.
Stuffed Apple-Cinnamon Rolls - Tawnya Huntsman
Dough recipe:
1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. active dry or bread machine yeast
1/2 tsp. salt
3-4 1/2 c. flour, divided
1. In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
2. Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 1 1/2-2 1/2 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
3. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and let rise for 45 minutes or until doubled in bulk.
Stuffed Apple-Cinnamon Rolls
1 package refrigerated pizza dough or 1 recipe breadstick dough (above recipe)
2 c. shredded green apples (about 3 large apples)
3 Tbsp. brown sugar
1 tsp. ground cinnamon
1 Tbsp. flour
Topping
1 Tbsp. butter, melted
1 Tbsp. sugar
1/4 tsp. ground cinnamon
Glaze
6 Tbsp. powdered sugar
1 Tbsp. melted butter
1/4 tsp. vanilla or almond extract
1-2 teaspoons milk
1. Preheat oven to temperature specified on pizza dough
2. Spray a pie plate or similar dish with nonstick cooking spray and set aside.
3. On a lightly floured surface, roll the pizza dough into a rectangle approximately 12x18 inches. Using a pizza cuter, cut dough into 3-inch squares.
4. In a mixing bowl, combine the shredded apples, brown sugar, cinnamon, and flour. Divide evenly by putting a spoonful on each square of pizza dough. Use your fingers to close each square of dough, wrapping dough around filling and pinching to seal shut forming a round ball. Place balls seam-side down in pie plate.
5. Combine the topping ingredients and sprinkle on top of the dough. Bake for 15-20 minutes or until the rolls are golden brown on top. Remove from the oven and cool for 10 minutes.
6. While the rolls are cooling, whisk the glaze ingredients until smooth. Drizzle on top of the rolls and serve.
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