ICE BOX RIBBONS

1 cup butter                       2 ½ cups flour

1 cup sugar                        1 tsp b powder

1 egg                                      ¼ tsp salt

1 tsp vanilla

 

divide dough into 3 n add

  • red food coloring & ¼ cup red chopped cherries
  • 1/3 cup melted chips & 1/3 cup chopped nuts
  • 1/3 cup coconut

Apple Coffee Cake

Cake

  • 1/2 cup unsalted butter
  • 2 teaspoons unsalted butter
  • 1 cup packed light brown sugar ( can use dark brown sugar, the cake will just be darker)
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup yogurt (plain or flavored) or 1 cup light sour cream or 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 3 cups peeled cored and chopped apples ( use Granny Smith or another tart apple)

 

Crumble

    • 1/2 cup packed light brown sugar
    • 1/2 cup all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • 4 tablespoons unsalted butter, softened

 

Directions

  1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
  2. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
  3. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

S’mores Cookies

2 1/2 cups flour

1 tsp soda

1 tsp salt

1 cup unslated butter at room temp

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

1 tsp vanilla

100g bar dark chocolate, chopped into pieces

100g bar milk chocolate, chopped into pieces

13 graham crackers

400 g bag marshmallows or mini marshmallow..you wont need whole bag

 

Preheat oven to 375. Grease or line cookie sheets. Mix together flour, soda & salt…set aside.

In a bowl cream together butter, brown sugar and white sugar until fluffy. Add the eggs one at a time until combined/ Scrape down and add vanilla, beat until incorporated. Stir in dry ingredients. Fold in chocolate pieces. Place graham crackers in a bag and break them into small pieces..between quartedto nickles or dimes..your choice. Fold into dough. Take heaping Tbsp of dough and place on cookie sheet a few inches apart. press down slightly with fingers then put 1/2 cut large marshmallow or 3-4 little ones. Bake for 8-10 minutes. If you are baking more than one tray at a time, switch bottom to top etc half way through so that they bake evenly. They are done when marshmallows are melted and golden brown and the bottoms are slightly darker. Let cool slighly then remove to cooling rack. They will keep in an airtight container at room temp for a week or two and in freezer for 2 months. makes approx 48 cookies.

 

Christmas Crack

30 to 40 saltine crackers

1 c butter

1 c brown sugar, packed

1/2 tsp vanilla extract

1.5 to 2 c chocolate chips

Preheat the oven to 350F.  Line a 9 x 11 pan or similar with aluminum foil and spray it very well with cooking spray.  (Do not try to make this without using foil; you will hate yourself).  Place saltine crackers in a single layer on the bottom of the pan.  (Some recipes suggest using a jelly roll pan which may allow for a slightly bigger batch, i.e. 40 crackers, but it’s a bit too shallow for my comfort zone and didn’t want any bubble-overs)

In a saucepan on the stove top, combine butter and sugar and bring to a boil while stirring constantly.  Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened some.  Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching.  Stir mixture frequently while it simmers to avoid bubbling over or scorching (The taste of burnt butter and sugar is awful so do not burn it)

After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.

Pour mixture over the prepared pan with the saltine crackers.  Bake this in the preheated 350F oven for 5- 7 minutes, or until toffee/liquid becomes bubbly.

After removing the pan from the oven, let it sit for 3-5 minutes.

Sprinkle on the chocolate chips and wait for 3-5 minutes, letting them soften and melt a bit, and then spread and smooth them into an even layer with a spatula.

After smoothing the chocolate, add nuts, seeds, graham cracker crumbs, toffee bits, dried fruit, candy bits, or swirl in some peanut butter or other nut butter.

Use other types of chips, such as butterscotch, white, peanut butter, etc. either in addition to or in a half-and-half  combination with the dark chocolate chips for your top layer.

Let cool very well and if desired for expediting purposes, refrigerate or freeze until hardened.  Break into pieces the size of your choice.

Store in an airtight container on the countertop.  Or, for longer term storage, freeze it.

White Macaroons

4 eggs whites
1 1/4 cup sugar
3/4 cup flour
1/2 tsp salt
1/2 tsp vanilla
2 1/2 cups coconut

Beat egg whites until peaks form.
Add sugar & beat until stiff & shiny
Stir in flour, salt & vanilla
Fold in coconut

Bake on greased cookie sheet at 350 for 10 min or until golden.

Makes 3-4 doz

For choc macaroons stir in 2 squares of melted semi sweet choc before adding coconut

Mint Chocolate Chip Cookies

1 cup butter
1 cup sugar
2/4 cup brown sugar
2 tsp vanilla (can use all or part pepermint)
1/2 tsp salt
2 eggs
2 cup flour
1/2 cup cocoa
1 tsp soda
2/3 cup mint choc chips

Mix in order given. scoop on lined trays. Bake 8-10 minutes at 375

Chewy Raisin Cookies

1/2 cup butter
2/3 cup brown sugar
1 egg
1/2 tsp vanilla

3/4 cup flour
1/2 tsp soda
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 cup oats

3/4 cup raisins

Mix tog well first ingredients. Add second list, add third.
Scoop onto lined baking sheets. bake for 10-15 min at 350 until done.

Andrew’s Molasses Cookies

1 cup molasses
1/2 cup white sugar
3/4 cup melted shortening
1 egg
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
2 tsp soda + 1/2 cup hot water
3 cup flour

Mix together in order given. Refrigerate dough for at least 30 minutes. Roll out or roll in balls and press and bake at 350 for 10-15 min.

Coconut Cream Pie

For 2 pies:            For 1 pie:
3 cups whole milk 1 ½ cups whole milk
1/3 cup flour approx 3 Tbsp flour
2/3 cup sugar 1/3 cup sugar
Pinch of salt smidgen of salt
1 cup unsweetened coconut 1/2 cup unsweetened coconut
3 egg yolks 2 egg yolks
4 Tbsp butter 2 Tbsp butter
2 tsp vanilla 1 tsp vanilla
¼ tsp almond 1/8 tsp almond

Heat milk in heavy pot mix flour, sugar, salt, egg yolks & coconut.

When milk heats to scalding, add the mixed ingredients and cook until thickened.

Add flavoring  butter. Mix well, pour into baked pie shell.  Spread on whipped cream when cooled then chill before serving.
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In a bowl mix together