Pie Crust

This recipe is from the Better Homes and Gardens cookbook.

This is my standard pie crust recipe.

2 1/4 c flour
1/4 tsp salt
1/2 c cookin oil
1/3 c cold milk

In a mixing bowl stir together flour and salt. Pour oil and milk into a measuring cup (do not stir); add all at once to flour mixture. Stir lightly with a fork. Form 2 balls; flatten slightly with hands.

Cut waxed paper into 4 12" squares. Place each ball of dough between 2 squares of paper. Roll each ball of dough into a circle to edges of paper. (Dampen work surface with a little water to prevent paper from slipping.)

Peel off top papers and fit dough, paper side up, into 9" pie plates. (Or reserve one portion for use as a top crust.) Remove paper.

Makes one 9" double crust pastry or two 9" single crust pastries.

Pecan Pie

My favorite kind of pie! Mmmmmmmmm!

3 eggs
1 c corn syrup
2/3 c sugar
1/3 c margarine or butter, melted
1 tsp vanilla
1/4 c pecan halves
pastry for single crust pie

For filling, in a mixing bowl, beat eggs lightly til well mixed. Mix in corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecans.

Place in a pastry-lined 9" pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake at 350 degrees for 25 min.

Remove foil; bake for 20-25 min longer or til knife inserted near senter comes out clean. Cool pie on a wire rack. Cover and chill to store. Makes 8 servings.

Spritz

This recipe is from the Better Homes and Gardens cookbook.

At Christmastime I like to color the dough with green food coloring and use the tree shaped disk on my cookie press. Then I sprinkle the cookies with tiny colored ball-shaped sprinkles before baking them.

1 1/2 c margarine or butter
3 1/2 c flour
1 c sugar
1 egg
1 tsp baking powder
1 tsp vanilla
1/2 tsp almond extract, optional

Beat margarine with an electric mixer on med to high speed for 30 sec. Add 1 c of the flour, the sugar, egg, baking powder, vanilla, and almond extract. Beat til thoroughly combined. Beat in remaining flour.

Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 min or til edges are firm but not brown. Cool cookies on wire rack.

Makes about 7 dozen.

Gingersnaps

This recipe is from the Better Homes and Gardens cookbook. At Christmastime I like to dip half of each cooled gingersnap in melted white chocolate and let harden.

2 1/4 c flour
1 c packed brown sugar
3/4 c shortening OR cooking oil
1/4 c molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 c sugar

In a mixing bowl combine about half the flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on med to high speed til thoroughly combined. Beat in remaining flour.

Shape dough into 1" balls. Roll in sugar. Place 2" apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 min or til set and tops are crackled. Cool cookies on wire rack. Makes about 4 dozen.

Peanut Butter Cookies

This is my standard peanut butter cookie and Hershey kiss cookie recipe.

1/2 c butter, softened
1/2 c peanut butter
1 1/4 c flour
1/2 c sugar
1/2 c packed brown sugar
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla

In a mixing bowl, beat butter and peanut butter together til combined. Add about half of the flour, all of the sugars, egg, baking soda, baking powder, and vanilla. Beat til thoroughly mixed. Beat in remaining flour. Cover and chill dough for 1 hr.

Shape dough into 1" balls. Place 2" apart on ungreased cookie sheet. Flatten by criss-crossing with tines of a fork.

Bake at 375 degrees for 7-9 min or til bottoms are lightly browned. Cool cookies on a wire rack. Makes about 3 dozen.

For Hershey kiss cookies:

Follow above recipe but do not flatten cookies with a fork. Immediately after removing baked cookies from oven, place 1 Hershy kiss into center of each cookie.

Snickerdoodles

This recipe is from the Better Homes and Gardens cookbook. It's one of Hubby's favorite cookies.

1/2 c margarine or butter (softened)
1 1/2 c flour
1 c sugar
1 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp cream of tartar
2 Tbsp sugar
1 tsp ground cinnamon

In a mixing bowl beat butter with an electric mixer on med to high speed for 30 sec. Add about half the flour, 1 c sugar, egg, vanilla, baking soda, and cream of tartar. Beat til thoroughly combined. Beat in remaining flour. Cover and chill 1 hr.

Shape into 1" balls. Combine remaining sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2" apart on ungreased cookie sheet. Bake at 375 degrees for 10-11 min or til edges are golden. Cool cookies on wire rack. Makes about 3 dozen.

Chocolate Chip Cookies

This is my standard chocolate chip cookie recipe. I usually double the recipe except for the chocolate chips.

1/2 c shortening
1/2 c butter, softened
2 1/2 c flour
1 c packed brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1/2 tsp baking soda
1 pkg (12 oz) semisweet chocolate chips (2 c)

In a mixing bowl, beat shortening and butter with an electric mixer on med to high speed for 30 sec. Add half the flour, all the brown sugar, sugar, eggs, vanilla, and baking soda. Beat mixture til thoroughly combined. Beat in the remaining flour. Stir in chocolate chips.

Drop dough by Tbsp 2" apart on ungreased cookie sheet. Bake at 375 degrees for 8-10 min or til edges are lightly browned. Cool on wire rack. Makes 3-4 dozen.

Pound Cake

This is the pound cake recipe I always use.

1 c butter, softened
4 eggs
2 c flour
1 tsp baking powder
1 c sugar
1 tsp vanilla

In a mixing bowl, stir together flour and baking powder. In another bowl, beat butter with an electric mixer on med speed for 30 sec.

Gradually add sugar to butter, beating on med to high speed about 6 min total or til very light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each. Gradually add flour mixture to butter mixture, beating on low to med speed just til combined.

Pour batter into a greased 9x5x3" loaf pan. Bake at 325 degrees for 55-65 min or til toothpick inserted near center comes out clean. Cool on wire rack for 10 min. Remove cake from pan. Cool thoroughly on wire rack. Makes 12 servings.

Brownie Caramel Cheesecake

I got this recipe off the internet. I can't remember where, but it says it was submitted by Jackie Meiborg.

1 pkg (9 oz) brownie mix
3 eggs, divided
1 Tbsp cold water
1 pkg (14 oz) individually wrapped caramels, unwrapped
1 can (5 oz) evaporated milk
2 pkg (8 oz each) cream cheese, softened
1/2 c sugar
1 tsp vanilla
1 c chocolate fudge topping

Preheat oven to 350 degrees. Grease bottom of a 9" springform pan. In a sm bowl, mix together brownie mix, 1 egg, and water. Spread into the greased pan. Bake for 25 min.

Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat til mixture has a smooth consistency. Reserve 1/3 c of caramel mixture and pour the remainder over the warm, baked brownie crust.

In lg bowl, beat cream cheese, sugar, and vanilla with an electric mixer til smooth. Add remaining 2 eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

Bake cheesecake for 40 min. Chill in pan. When cake is throroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan.

Heat reserved caramel mixture and spoon over cheesecake. Drizzle with the chocolate topping.

Makes 12 servings.

Nutty Cracker Delights

This recipe is from my grandma. There was no measurement given for the pecans, so I guestimated.

42 club crackers
1/2 c butter
1/2 c sugar
chopped pecans (1/2 - 1 c?)

Place crackers in a single layer in a foil-lined 15x10x1" pan. In a saucepan over med heat, melt butter. Add sugar; bring to a boil, stirring constantly. Boil for 1 min. Remove from heat; pour evenly over crackers, sprinkle with chopped pecans. Bake at 350 degrees for about 8 min. Immediately remove from pan, cutting between crackers. Makes 3 1/2 dozen. Freezes very well.

Turtle Cheesecake

2 c graham cracker crumbs
9 Tbsp butter, divided
1 bag (14 oz) caramel candies
1 can (5 1/3 oz) evaporated milk
1 c chopped pecans
2 pkg (8 oz) cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs, room temp
1/2 c semi-sweet chocolate, melted
12-15 whole pecans halves for garnish (optional)
chocolate topping (optional) - See below.

Preheat oven to 350 degrees. Stir cracker crumbs and 8 Tbsp of melted butter together til crumbs are evenly moistened. Press onto the bottom of a 9" springform pan. Bake 10 min. Remove to cool.

Put caramels and milk in a heavy saucepan over med heat. Stir constantly til caramels melt and mixture is smooth; about 5-7 min. Pour melted caramel in bottom of crust-lined pan and use a spoon to push it around to make an even layer. Set aside.

In a 9" glass pie plate, melt the remaining Tbsp of butter. Add the 1 c chopped pecans and stir to coat evenly. To toast; microwave on HIGH for 2-2 1/2 min. Sprinkle evenly over caramel layer in pan. Set aside.

Beat cream cheese, sugar, and vanilla til smooth and creamy - about 2 min. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate. Pour over toasted pecans. Bake 35-40 min, or til edges begin to crack. Remove and cool at room temp. Cover, refrigerate overnight.

To serve, run knife between cake and pan to loosen. Gently remove sides of pan. Kepp on springform base but put on serving plate. Add optional chocolate topping and arrange pecan halves around outer edge. Makes 14-16 servings.

Optional chocolate topping:

Melt 1/2 c semi-sweet chocolate chips and 2 Tbsp butter in microwave. Stir in 3 Tbsp of milk til mixture is snooth. Spread topping over chilled cheesecake to coat top evenly.

Cornbread

Cornbread slice shown on bottom left

This is the cornbread recipe I always use.

1/2 c unsweetened applesauce
1 c cornmeal
1 c flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp salt
1 c milk
1 egg, beaten

Preheat oven to 425 degrees. Mix all ingredients together in a bowl. Pour into greased 8" square or 11x7" pan. Bake 20-25 min or til tests done. Makes 8-12 servings.

Cheesecake

Crust:
1/3 c butter or margarine
1/4 c sugar
1 1/4 c finely crushed graham crackers (about 18)

Melt butter. Stir in sugar. Add graham crackers. Mix well. Spread evenly into a 9" pie plate. Press onto bottom and sides to form a firm, even crust. Chill 1 hr or til firm OR bake in a 375 degree oven 4-5 min or til edge is lightly browned. Cool on wire rack before filling.

Filling:
2 pkg (8 oz each) cream cheese, softened
1/2 c sugar
1/2 tsp vanilla
2 eggs

In mixing bowl, beat cream cheese, sugar, and vanilla til smooth. Add eggs, beating on low til just combined. Pour into pie crust. Bake 25-30 min at 350 degrees or til center is almost set. Cool on wire rack 1 hr. Refrigerate overnight. Let stand at room temp for 30 min before slicing.

Makes 6-8 servings.

Chocolate Zucchini Brownies

I like these zucchini brownies because they're really chocolaty, unlike many chocolate zucchini bars and cakes I've tried.

2 c shredded zucchini
1/2 c oil
2 Tbsp vanilla
1 1/2 c sugar
2 c flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 c cocoa powder

Preheat oven to 350 degrees. Mix zucchini, oil, and vanilla. Mix dry ingredients together in a separate bowl. Add to oil mix. Mix by hand. Pour into greased and floured 9x13 pan. Bake at 350 for 25-35 min til done. Frost as desired.

Butter Pecan Turtle Bars

Hubby's mom gave us this recipe.

Crust:
2 c flour
1 c firmly packed brown sugar
1/2 c butter, softened
2 c pecans

Caramel layer:
2/3 c butter
1/2 c brown sugar
1 c chocolate chips

Heat oven to 350 degrees. In lg mixer bowl, combine all crust ingredients except pecans. Beat at med speed til well mixed and particles are fine. Press on bottom of 9x13 pan. Sprinkle pecans evenly over unbaked crust.

In 1 qt saucepan combine butter and brown sugar. Cook over med heat, stirring constantlly, til entire surface of mixture begins to boil. Boil 1 min, stirring constantly. (Do not overcook!) Pour evenly over pecans and crust.

Bake 18-22 min or til entire caramel layer is bubbly. Remove from oven. Immediately sprinkle with chips. Allow to melt slightly (2-3 min). Swirl chips leaving some whole for a marbled effect. Cool completely; cut into bars. Makes 3 dozen.

Irish Soda Bread

Slice of Irish soda bread pictured with corned beef and cabbage

I got this recipe from my friend Anne when it was posted online at Helium.com. It's so easy to make! Hubby and I especially like the brown bread version.

3 c flour
1 tsp baking soda
1 tsp salt
10 oz (1 1/4 cups) buttermilk or soured milk

Preheat the oven to 400 degrees. Grease a baking sheet or cover with parchment. Combine flour, soda and salt. Stir well and make sure there are no lumps. Add the buttermilk or soured milk and stir to for a sticky dough. Knead lightly on a floured surface - just a minute or so. Shape into a flat disc. Set onto baking sheet and score the top with a large X. Bake for 30 minutes or until browned nicely and hollow sounding when tapped on the bottom.

If you add raisins or sultanas to it, it's called Spotted Dog, or Spotted Dick; not to be confused with the suet pudding with the same name. If you use "whole meal" flour, aka whole wheat flour, it's then called Brown Bread.

I'm not sure how many servings Anne intended for it to be, but I got 12-18 slices.

Marshmallow Graham Bars

This recipe is from Hubby's grandma. I think she makes these bars every Easter. It seems she always has them when we visit her and Grandpa in spring. :)

1 c sugar
2 beaten eggs
3/4 c butter
1 tsp vanilla
2 1/2 c graham cracker crumbs
2 1/2 c mini marshmallows (Grandma always uses the mulit-colored ones.)
1/2 c coconut
1/2 c chopped nuts

Place first 3 ingredients in a saucepan over low heat. Watch closely til butter is melted. Cook slowly for 3 min. Add vanilla. Cool slightly.

While mixture is cooling, mix together remaining ingredients. Pour sugar mixture over graham cracker mixture. Mix well.

Pour into buttered 9x13 pan. Refrigerate. Cut into bars. Makes 2-3 dozen.

Hubby's Good Iced Spiced Apple Biscuits

Hubby came up with this recipe by modifying some other recipe he'd found. He made up the title, too. These biscuits are especially good warm.

2 c flour
1/4 c brown sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp baking soda
1/3 c shortening
1 apple, diced (no need to peel)
3/4 c plain yogurt

Icing:
1/3 c powdered sugar
1 Tbsp milk or half and half

Combine first 7 ingredients. Cut in shortening. Stir in apples and yogurt til moistened. Place in greased muffin pan. Bake at 425 degrees for 12-17 min or til golden brown.

Combine icing ingredients and drizzle over warm biscuits.

Makes 1 dozen.

Reese's Chewy Chocolate Cookies

(This is the recipe from the back of the Reese's peanut butter chips package.)

2 c flour
3/4 c cocoa
1 tsp baking soda
1/2 tsp salt
1 1/4 c shortening
2 c sugar
2 eggs
2 tsp vanilla
1 10 oz pkg peanut butter chips

Preheat oven to 350 degrees. Stir together flour, cocoa, baking soda, and salt. In lg bowl, beat shortening and sugar til light and fluggy. Add eggs and vanilla. Beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded tsp onto ungreased cookie sheet. Bake 8-9 min. (Do not overbake. Cookies will be soft.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen.