Poppy Seed Bread

Submitted by Robyn Austin

POPPY SEED BREAD

3 c. flour
1 1/8 c. oil
1 ½ t. salt
1 ½ T. poppy seeds
1 ½ t. baking powder
3 eggs
2 ½ c. sugar
1 ½ t. vanilla
1 ½ c. milk
1 ¼ t. almond extract

Glaze:
¾ c. sugar
¼ c. orange juice
½ t. vanilla
½ t. almond extract
2 T. melted butter

Combine ingredients in listed order blending thoroughly after each addition. Bake in greased and floured pans. Drizzle glaze over warm bread.
Bake @ 350 for 1hr. 15 mins.
2 loaves

Cinnamon Rolls

Submitted by Robyn Austin

CINNAMON ROLLS

3 pkg. yeast- dissolve in 3/4 c. warm water
1 ½ c. sugar
2 t. salt
2 eggs (beaten)
4 T. shortening
2 c. scalded milk
7-8 c. flour
Mix salt, sugar, milk, eggs, and shortening. Cool. Add 4 c. flour and yeast mixture and beat until smooth. Add remaining flour to make soft dough. Cover and let raise til double. Divide dough in half. Spread ½ cube butter on each half
(2) 10 by 20 rectangles.

Spread with filling:
1 c. sugar
3 t. cinnamon
½ t. each nutmeg, cloves, and ginger
2 c. raisins
*Mix together ½ for each rectangle*

Roll tightly and cut 1" slices with string.
Bake @375 for 20 mins.

original recipe of Joice Koller

Banana Bread

Submitted by Robyn Austin

BANANA BREAD

½ c. shortening
1 c. sugar
3 bananas
2 eggs
1 t. soda
1 T. sour milk
2 c. flour
Double = 4 small loaves

Bake @ 350 for 30 mins. and then at 325 for another 30 mins.

Ruth

Orange Rolls

A CHRISTMAS FAVORITE!

ORANGE ROLLS
Submitted by Robyn Austin

2 T. yeast
2 t. sugar
½ c. warm water- Dissolve yeast in water and all sugar

Beat 2 eggs
Heat to barely warm, 1 c. plus 2 T. milk- Add to eggs
1/3 c. sugar
1 t. salt
¼ c. oil- Mix together and add yeast mixture. Mix well.

Add 2 ½ c. flour, ¼ c. fresh orange juice, and 1 T. orange rind. Mix well and add 2 ¼ c. flour - Dough will be quite sticky. Let raise 1 hour. Make balls and roll long “snake”. Tie in knot. Let raise ½ hour. Bake @ 375 for 10 mins.

FROSTING:Orange juice, rind, butter, and powdered sugar. Frost while still warm. Makes about 30 rolls

Whole Wheat Angel Food Cake

This recipe sounds great for those of us CARB COUNTERS!



WHOLE WHEAT ANGEL FOOD CAKE
submitted by Robyn Austin


8 egg yolks - reserve whites
Beat until light and lemon colored
Add 1 C. very cold water
Beat 3 mins. (frothy)
Add 2 C. sugar while mixing (on side, not on top)
Stop mixer. Add 2 C. flour, ½ C. barley flour, 1 t. vanilla, ½ t. salt. Mix Well. Set aside.

Mix egg whites with 1 t. cream of tarter to stiff peak.
Fold egg whites into cake batter.
Pour into ungreased angel food cake pan (2 pc. preferred)
(Greased and floured 9 by 13 in.) 45 mins.
Bake @ 325 1hr 15 mins.

Zucchini Bread

ZUCCHINI BREAD
submitted by Robyn Austin

Beat until light and fluffy:
3 eggs
1 c. oil
Add:
2 c. sugar
2 c. sealed and grated zucchini
3 t. vanilla
3 c. flour
1 t. salt
1 t. soda
1 t. baking powder
3 t. cinnamon
½ t. cloves
½ t. nutmeg
Add to other mixture and add:
1 c. chopped nuts.
Bake in 2 greased and floured loaf tins. Bake @ 325 for 1 hour
*3 small loaves*

Tash's Famous Chex Mix

Submitted by Tasha

Sweety Chex Mix

1 cup karo syrup
1 cup sugar
1 stick butter
½ Box corn chex cereals
½ box golden grahams
2 cups coconut
2 cups sliced almonds

Boil sugar, karo and butter for 3 minutes. Pour over the other ingredients.

Mike's Favorite Carmeled Popcorn

Submitted by Carli Gadd

Mike's Favorite Carameled Popcorn
1/2 c. margarine
2 1/4 c. brown sugar
1 c. Karo syrup
1 (15 oz.) can sweetened condensed milk
1 tsp vanilla
3 gal. popcorn

Cook first four ingredients to a soft ball stage. Add vanilla. Pourover popped corn. Cool and eat.

Marshmellow Brownies

Submitted by Taya Jones


4 oz unsweetened chocolate
1 cup butter
4 eggs
2 cups sugar
1 T vanilla
¼ t salt
1 cup flour

Preheat oven to 350. Grease 9x13 pan. Melt chocolate and butter on low heat. Take off heat and mix in eggs, sugar, vanilla and salt. Beat until well combined. Stir in flour. Pour batter into pan. Bake 25-30 minutes. Toothpick inserted into middle will have moist crumbs.

Frosting: (**Prepare with 10 minutes left of bake time.)

2 oz unsweetened chocolate
½ cup butter
1 egg
2 tsp vanilla
½ package powdered sugar
2 cups mini marshmallows

Melt chocolate and butter over low heat. Remove from heat and immediately beat the egg and vanilla into chocolate mixture. (This will cook the egg.) Add powdered sugar until smooth and add marshmallows. Spread warm frosting over hot brownies. Let cool 30 minutes on rack. Put pan in fridge for at least 4 hours or overnight. Must be cold to cut.

Italian Flourless Chocolate Cake

This recipe is great when you want chocholate but don't want it too heavy. I think my friend Lauren gave it to me. ENJOY!

2/3 cups superfine sugar
1 tbsp unsweetened alkalized cocoa powder
Pinch of salt
9 ounces bittersweet chocolate, melted and cooled
8 tbsp unsalted butter, melted and cooled
5 eggs, separated
2.5 tsp vanilla extract
1/4 tsp cream of tartar
1 tbsp unsweetened alkalized cocoa powder and icing sugar, for sifting on top of the baked cake (optional)

1) Preheat the oven to 350F. Lightly butter a 9-in spring form pan*See note on bottom.
2) Sift cocoa powder, superfine sugar and salt. Leave aside
3) Whisk the melted chocolate and butter in a bowl until smooth
4) In a large bowl, whisk the egg yolks and cocoa powder mixture until smooth, add in the melted chocolate-butter mixture
5) Whisk the egg white in a separate bowl, add in cream of tartar, until soft peak formed
6) Fold egg white into chocolate mixture
7) Spoon the batter into the prepared pan
8) Bake in the preheated oven for 35 to 40 mins (15-25 minutes for small ramkins)
9) Cool the cake in a rack and sift the cocoa powder and icing sugar on the cake. Serve.

*Note:
These can also be made in small ramekins, if you take out a little early they are nice and gooey in the middle like lava cake!

Peanut Butter Cookies

Submitted by Shiree

Ingredients
½ cup sugar
½ cup brown sugar
1 cube butter
½ cup peanut butter
1 egg
2 Tablespoons milk
1 tsp vanilla
1 1/3 cup flour
1 tsp soda
½ tsp salt

Cream sugars and butter together until light and fluffy. Add peanut butter, egg, milk, and vanilla. Beat to incorporate. Add flour, soda, and salt. Mix until combined. Roll into balls, Roll in sugar and flatten. DO NOT OVERCOOK!!! Bake at 360˚ for exactly 9 minutes.

Grandma Charlotte's Cherry Cheese Cake

Submitted by Grandma Charlotte Nixon

This is a famous family recipe of ours. I have fond memories of summer days and mom and grandma making this. This recipe is all about the CRUST! It is like a supper yummy cookie! Enjoy.

CRUST
3 egg whites
2 cup sugar
1 tsp vinegar
1 tsp vanilla
1 tsp baking powder
18 soda crackers – crushed
1 cup chopped walnuts

Whip egg whites to a stiff peak. Mix all other ingredients for crust together in a separate bowl. Fold in egg whites with dry mixture and spread in greased pan.

Bake crust at 350˚ for 15 min. Let cool

Filling:
1 large cream cheese (8oz, room temperature)
1 cup cream (whipped)
½ cup powdered sugar
½ tsp vanilla

Beat until smooth. (Cream cheese must be at room temp!) Spread over cooled crust and serve with cherry pie feeling or other prepared fruit topping. Also great with peaches or strawberries.

Chewy Ginger Snaps

I love Ginger Snaps but I hate how they go hard and crispy so fast. So used all that knowledge I have on what makes a good cookie and I made up a new recipe! It is so yummy. Hope you enjoy! They are supper yummy with ice cream!


Chewy Ginger Snaps
Yield 3 dozen
Preheat oven to 345˚

Ingredients
½ cup softened butter
½ cup shortening
1 cup brown sugar (packed)
½ cup white sugar
¼ cup molasses
2 eggs
1 tsp vanilla
1 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp ground clove
2 ½ cup flour
1 tsp baking soda
1 tsp salt

Cream the butter, shortening, sugars, and molasses on medium speed until combined (if you like a cakier cookie you can incorporate more air, and cream for a little while longer). Next add the eggs, vanilla and spices, mix on medium speed until combined. Add 2 cups of flour and the baking soda and salt and mix on medium speed until combined. Slowly add the additional ½ cup flour (you may not need to add all the flour; batter should be nice and stiff but not clumpy.) Use spoon to form small 1 inch balls of dough and roll in sugar (caster sugar is better if you can find it, but regular will work just fine.) Once cookies are on the cookie sheet I take a spoon and push them down slightly, just a little. Bake at 350˚ for 9-8 minutes. You know the cookies are done when you see cracks form on the cookies, and the bottom of the cookies are slightly brown.

Lemon Berry Trifle

Ultimate Summer Berry Trifle
Submitted by Tash
This is one of my favorite! I love strawberry shortcake and this takes it to a whole new level!!
(picture borrowed from a friend)

Ingredients

1 angle food cake (homemade or store bought)
1 recipe lemon curd (below) chilled.
1 pint whipping cream
2 tablespoons powder sugar
1 teaspoon vanilla
1 quart fresh strawberries
1 pint black berries
1 pint raspberries
1/3 cup sugar
½ cup slivered almonds (optional)
½ cup sweetened coconut (optional)
Shaved white chocolate for garnish (optional)

NOTE:
This recipe is made in a trifle dish, or you could use a glass bowl, or do it individual goblets. If you don’t have one you could also just cut the cake in half once and layer it once.

Make the lemon curd recipe below first. You can also substitute it with lemon pudding, but I prefer the curd!

Prep:
Cut and clean all berries. Sprinkle 1/3 cup sugar over them and allow to macerate for 30 minutes.
Whip whipping cream in a mixer with powdered sugar and vanilla until medium peaks form.
Cut cake into 1 inch think pieces, these are used to layer in the bowl

Assembly

1. Place cake on the bottom of the bowl.
2. Cover with about 1/3 cup of lemon curd
3. Place macerated berries on top
4. Spread a layer of whipping cream over that
5. Top with nuts and coconut.
6. Start layers again with angel food cake.
7. Makes 2–3 layers.
8. Top final whipping cream with more berries.
9. Garnish top with shaved white chocolate

Lemon Curd
Ingredients:

1 1/3 cups Lemon juice
1 cup Sugar
4 Tbsp Cream
6 Eggs
4 Yolks

Whisk juice and sugar in saucepan bring to a boil.
Mix eggs and cream together
Temper hot juice into the cream and eggs, place in saucepan place back on bunner until mixture becomes thick. (temper means to add a little of the hot liquid to the cold liquid a little at a time to prevent it from curdling)
Strain mixture. Cool.