Grandma Crosbie's Apple Crisp

1 cup sifted flour

1 cup brown sugar

1 t cinnamon

3/4 c oatmeal

1/2 cup melted butter

4 cups peeled and diced apples

Mix first 5 ingredients until crumbly. Press 1/2 of crumbs into greased 9 inch baking dish. Cover with apples.

Combine in small saucepan:

1 cup sugar

2 T corn starch

1 cup water

1 t vanilla

Cook until thick and clear. Pour over apples. Top with remaining crumbs. Bake 1 hr at 350 degrees. 

Chocolate Zucchini Cake

1/2 C butter

1/2 C oil

1 1/2 C sugar

2 eggs

1 tsp vanilla

1/2 C milk

5 Tbsp cocoa powder

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

2 1/2 C flour

2 C grated zucchini

chocolate chips (as much or as little as you want)

Topping:

3/4 C chocolate chips

1/2 C brown sugar

Cream together butter, oil, and sugar.  Add eggs, vanilla, and milk.  Add dry ingredients and mix well.  Add zucchini and chocolate chips.  Grease and flour a 13x9 baking dish.  Pour cake batter into pan.  Sprinkle topping over top. (I like to blend/grind the chocolate chips and brown sugar in a food processor first). Bake at 325 for 40-45 minutes, or until toothpick comes out clean.

Sugared Doughnuts

 2 packages yeast (proof with small amount of sugar)

1 cup milk

3 1/2 cups flour

1/4 cup shortening

1/4 cup sugar

1 teaspoon salt

1 egg

Dissolve yeast in lukewarm milk.  (Heat milk to 110-120 degrees, about 1 1/2 minutes in microwave -- test with thermometer).

Add 1 1/2 cups flour and beat until smooth.  Cover and let rise until double in bulk.  Combine shortening, sugar, salt, and egg and then stir into the above "sponge".  Add remaining flour.  Let rise until double in bulk.  Roll 1/2" thick and cut with donut cutter.  Allow to rise 45 minutes and fry until brown.  Glaze with powdered sugar glaze.

(I double the recipe when making these -- makes about 2 1/2-3 dozen doughnuts.

Shared by Karren Mitchell (from Grandma Crosbie's recipes).

Key Lime Pie

Ingredients:

9" graham cracker pie shell
14 oz. - can sweetened condensed milk
3 - egg yolks (whites not used)
1/2 cup - Nellie and Joe's Key West Lime Juice

Combine milk, egg yolks, and lime juice.  Blend until smooth.  Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating.

Serve with Strawberry Whipped Cream:

7 fresh strawberries, halved lengthwise
2 cups heavy whipping cream
1 tsp. vanilla extract
6 Tbsp. powdered sugar

Process strawberries in a food processor or blender until completely smooth, about 30 seconds.  (Hint:  use personal cup on Ninja blender).  Pour through a fine mesh strainer into a small bowl, discard solids.

Beat heavy cream, vanilla, and 3 tablespoons of the strained strawberry mixture in a stand mixed fitter with a whisk attachment on medium high speed until foamy, about 30 seconds.  Gradually add powdered sugar beating until soft peaks form, about 1 minute.  (Reserve any remaining strained strawberry mixture for another use, or use it to drizzle over top).

Recipe for pie:  Nellie and Joe's Key West Lime Juice bottle
Recipe for cream:  Southern Living magazine, June 2020

Peach Cobbler Dump Cake

Ingredients:

2 (16 ounce) cans peaches in heavy syrup (undrained)
1 (15.25 ounce) package yellow cake mix
1/2 cup butter
1/2 tsp ground cinnamon
1 quart vanilla ice cream - optional topping

Instructions:

1.  Preheat oven to 375 degrees F.
2.  Empty peaches into bottom of a 9 x 13 inch baking pan.
3.  Cover with the dry cake mix and press down firmly.
4.  Cut butter into small pieces and place on top of cake mix.
5.  Sprinkle top with cinnamon.
6.  Bake for 45 minutes.
7.  Serve with vanilla ice cream, if desired.

Switch it up by adding one of these fruity pie fillings instead of peaches:

• Cherry pie filling
• Blueberry pie filling
• Mixed berry pie filling
• Apple pie filling
• Blackberry pie filling

Shared by Stefani Hooped from Six Sisters' Stuff

Creamy Banana Pudding

1 (14 oz) can Eagle Brand sweetened condensed milk
1 1/2 cups cold water
1 ( 4 serving size) pkg instant vanilla pudding
2 cups (1 pint) whipping cream
36 vanilla wafers
3 sliced bananas, dipped in lemon juice concentrate

In a large bowl, combine sweetened condensed milk and water.  Add pudding mix and beat well.  Chill 5 minutes.  Fold in whipped cream.  Spoon 1 cup pudding mix into a 2 1/2 quart glass serving bowl.  Top with 1/3 each of the wafers, bananas, pudding mix.  Repeat layering twice more, ending with the pudding.  Chill, garnish as desired.  Refrigerate leftovers.

Caramel Stuffed Chocolate Covered Pretzels

• Pretzels, small twists or square shaped
• 12 oz. Rolo candies, unwrapped
• 2 - 11.5 oz milk chocolate chips
• 2 Tbsp coconut oil
• sea salt

1.   preheat oven to 350 degrees F.

2.   line a baking sheet with a silicone baking mat or parchment paper

3.   place pretzels on baking sheet in a single layer

4.   lay a Rolo candy on each pretzel and place in oven for 3 - 5 minutes

5.   gently press a pretzel on top of each Rolo to create a sandwich

6.   refrigerate until chocolate and caramel have cooled

7.   add chocolate chips and coconut oil into a microwave safe bowl

8.   microwave for 30 seconds and stir, repeat until chocolate chips are melted

9.   using a fork, lower a pretzel Rolo sandwich into the melted chocolate and cover completely

10. allow excess chocolate to drip off and place back on baking sheet

11. repeat with all the pretzel sandwiches

12. sprinkle sea salt on top of each of all the pretzel sandwiches

13. refrigerate for 1 hour or until chocolate is hard

14. enjoy!

Shared by:  Nicole Larsen from realhousemoms.com

Apple Cake with Caramel Sauce

1/2 cup margarine or butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/4 tsp salt
1 tsp cinnamon
1 cup flour
1 tsp baking soda
1 Granny Smith apple, peeled and chopped

Cream butter and sugars.  Add egg and beat until combined.  Add rest of dry ingredients and beat until mixed.  Fold in apples.  Pour into greased and floured round 8 inch cake pan.  Bake at 350 degrees for 35-40 minutes, or until cooked through.

Meanwhile, make a caramel sauce by melting 1/2 cup butter (not margarine), 1 cup brown sugar, and 1/2 tsp salt in a pan over medium-low heat.  Cook, stirring constantly, for about 3 minutes, or until it just begins to bubble.  Remove from heat and stir in 1 tsp vanilla and 1/2 cup whipping cream.  Whisk until smooth.  This makes enough for 2 cakes or 1 cake plus ice cream!

Drizzle warm caramel sauce over cake slices when serving.

Karren Mitchell (shared by Wendy Hess from The Recipe Club)

Better Than Anything Brownies

1 (15.25-ounce) package German chocolate cake mix
3/4 cups butter, melted
1 (5 3/4-ounce) can evaporated milk, divided
1 (14-ounce) bag caramels
1 (8-ounce) bag Heath toffee bits, divided
1 (12-ounce) bag milk chocolate chips, divided

Grease a 9x13-inch baking pan.  Preheat oven to 350 degrees F.  In a large bowl, mix together cake mix, melted butter, and 1/3 cup evaporated milk.  Press half of this mixture into prepared pan. Bake 6 minutes.  Meanwhile, melt together caramels and remaining evaporated milk in a small saucepan over medium-low heat, stirring often. Remove brownies from oven after 6 minutes and sprinkle on half of the bag of Heath toffee bits.  Pour melted caramel over toffee bits.  Sprinkle on half the bag of chocolate chips.  Spread the remaining batter on top (this is easiest if you take pieces of the batter, flatten each individual piece in your hands and place on top).  Sprinkle remaining toffee bits and chocolate chips on top.  Bake 20 minutes.  Cool on a wire rack and then refrigerate for 3 hours before serving.

Notes:

Bags of caramels are now smaller than 14-ounces.  I buy 2 bags and use a few from 2nd bag.  Stefani uses the caramel bits instead.

Evaporated milk is now only 5 ounces, but seems to work okay with recipe.

It is helpful to cut the brownies before they are refrigerated.


Recipe from Six Sisters

Karren Mitchell and Stefani Hooper

Texas Chocolate Sheet Cake

2 cups sugar
2 cups flour
2 sticks butter
4 Tbs baking cocoa
1 cup water
1/2 cup buttermilk or sour cream
2 eggs
1/2 tsp baking soda
1 tsp vanilla

Put flour and sugar in large bowl; set aside.  Bring to boil in saucepan, water, butter, and cocoa.  Pour this mixture over flour and sugar.  Add buttermilk or sour cream, eggs, soda, and vanilla.  Pour into greased and floured sheet pan.  Bake at 350 degrees for 20 minutes.  Test with toothpick for doneness.  Prepare frosting during last 3 minutes the cake is baking.

Frosting:

4 Tbs cocoa
1 stick butter
6 Tbs evaporated milk
1 tsp vanilla
1 heaping cup chopped walnuts
1 1-lb box powdered sugar

Bring the cocoa, milk, and butter to a boil in a saucepan.  Remove from heat.  Add vanilla and powdered sugar; beat with mixer until smooth. Add nuts.  Pour hot frosting over hot cake.  Cool completely before cutting.


Karren Mitchell

Starbuck's Iced Lemon Pound Cake

1 box yellow cake mix

3.4 ounce instant or cook and serve Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice

Icing
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.

Makes about 24 slices
Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly.

Chocolate-Filled Red Velvet Cupcakes

1cup milk chocolate pieces
1/4 cup whipping cream
1/4 cup plus 1 Tbsp. butter
1 egg
1 cup all purpose flour
2 tsp. unsweetened cocoa powder
1/4 tsp. salt
3/4 cup sugar
2 tsp. vanilla
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 tsp. vinegar

Raspberry preserves (optional)

1. For filling, in small saucepan combine chocolate pieces, cream, and 1 Tbsp. butter. Stir over low heat until chocolate is melted. Transfer to small bowl; cool for 15 minutes, stirring occasionally. Cover and freeze about 1 hour, until fudgelike consistency. Divide filling into 12 portions. Working quickly with hands, roll each portion in a ball. Place in freezer.

Meanwhile, let 1/4 cup butter and egg stand at room temperature 30 minutes. Preheat oven to 375 degrees F. Line 12 (2 1/2-inch) muffin cups with paper bake cups. In a small bowl stir together flour, cocoa powder, and 1/4 tsp. salt; set aside.

3. In medium mixing bowl beat the 1/4 cup softened butter with mixer on medium to high for 30 seconds. Gradually add sugar; beat on medium until combined. Beat on medium 2 minutes more, scraping side of bowl occasionally. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low after each addition just until combined. In small bowl combine baking soda and vanilla; stir into batter.

4. Divide half the batter among prepared cups. Place a ball of filling on batter in center of each cup. Spoon remaining batter into cups.

5. Bake 15 to 18 minutes or until tops spring back when lightly touched. Remove from oven. Cool 10 minutes. Serve warm topped with raspberry preserves.

**My alternative method:

Bake cupcakes without filling. Prepare filling, cool, but don't freeze or roll into balls. When cupcakes are cool, put filling in a pastry bag with large tip; insert filling into center of cupcake. Frost with cream cheese frosting.

3 - 2 - 1 Cake

1pkg cake mix (any flavor -- your favorite)
1pkg angel food cake mix

Pour above ingredients into a large zip- lock bag. Seal bag and mush bag to mix mixes together.

In a microwavable dish (custard cup or similar), mix:

3 tablespoons cake mix
2 tablespoons water

Bake in microwave on high for 1 minute. (Bake only 1 cake at a time)

Serve warm with favorite topping.

Shamrock Pistachio Cupcakes

1 3/4 cups flour
1(4 oz) pkg instant pistachio pudding
3/4 cup mini-chocolate chips
2/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt

In small bowl combine:

2 beaten eggs
1 1/4 cup milk
1 tsp vanilla
1/2 cup vegetable oil

Stir into flour mixture, just to blend.

Fill muffin cups 2/3 full. Bake 18-20 minutes. Makes 18 cupcakes.

Frosting

1/2 cup butter, room temperature
1(8 oz pkg) Philadelphia Cream Cheese
2 - 3 cups powdered sugar
1 tsp vanilla

Combine above ingredients. Tint green if desired. Sprinkle with green colored sugar, etc.

Lion House Pie Dough

Richelle Lindstrom, Centennial, CO

1 cube butter
2/3 C shortening
1 Tbsp sugar
1/2 tsp baking powder
1 tsp salt
1 Tbsp nonfat dry milk
3 C flour
1/2 C cold water

Mix and cream the fats.  Add sugar, baking powder, salt and dry milk.  Add 1/2 the flour.  Add water and remaining flour.  Fork dough thoroughly.  Bake at 375 for 12-15 minutes.  (Makes a top and bottom pie crust)  [When using this dough for the Pot Pie recipe bake the base pastry for 10 minutes at 375 before adding filling.  Fit top pastry and cook as directed for pot pie.]

Sopapilla Cheesecake

2 cans Pillsbury crescent rolls
2 8-oz cream cheese (room temperature)
1 1/2 cups sugar, divided
1 tsp. vanilla
1 tsp. cinnamon
1 stick butter (no substitutes)

Spray a 9 X 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish, pressing seams together. In a separate bowl, blend the cream cheese, 1 cup sugar and vanilla with hand mixer; spread out over top of dough. Unroll the second can of crescent rolls and place on top of cream cheese mixture, pressing seams together again. Melt butter and pour over top layer of crescents. Mix the remaining 1/2 cup of sugar and cinnamon together. Sprinkle cinnamon-sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Serve warm with vanilla ice cream. Refrigerate uneaten portions. Delish!

Hints: This dessert is very good but very rich! I often half it and make it in an 8 x 8 square dish instead. Also, if you can find the Pillsbury crescent "sheets" (I think they call them "recipe creations" or something), they are much easier to use and eliminate having to pinch all the seams together.

Death by Chocolate Cake

1 Devils Food Cake Mix

1 small box chocolate pudding

4 eggs

1 c. sour cream

1/2 c. warm water

1/2 c. vegetable oil

1 1/2 semi sweet chocolate chips

Ganache Icing (below)

Combine first 6 ingredients together and beat with mixer until smooth. Fold in chocolate chips. Pour into a greased and floured bundt cake pan. Bake at 350 for 45-50 minutes. Let cool for 15 minutes and remove from pan. Let cool completely.

Chocolate Ganache Icing

1 c. semi sweet chocolate chips

2/3 c. heavy whipping cream

Stir together in sauce pan over low heat until chocolate is melted and smooth. Remove from heat and let cool until slightly thickened, 30-45 minutes. Slowly pour over top of cake. Cake can be put in the refrigerator to help icing to set.

Stefani Hooper

Chocolate Chip Cheesecake Bars

1 tube (18 ounces) refrigerated chocolate chip cookie dough*
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg

Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 12-16 servings. * Note: 2 cups of your favorite chocolate chip cookie dough can be substituted for the refrigerated dough.

Stefani Hooper

Chocolate Truffle Cake

1 cup pecans, (toasted for 10-15 mins) and coarsely ground (blender will do)
1 cup chocolate cookie or chocolate graham cracker crumbs
¼ cup butter, melted
2 Tbs sugar
16 oz. semisweet chocolate chips
1 cup whipping cream
6 beaten eggs
¾ cup sugar
1/3 cup flour

1. For crust, combine ground pecans, cookie/cracker crumbs, melted butter, and 2 T. sugar. Press into bottom and about 1 1/2 inches up the sides of a greased 9 in. springform pan. Set aside.

2. In medium saucepan, cook and stir chocolate chips and whipping cream over low heat until the chocolate melts. Remove from heat. Set aside.

3. In large mixing bowl, combine eggs, 3/4 cup sugar, and flour. Beat 10 minutes or until thick and lemon colored. Fold 1/4 of the egg mixture into the chocolate mixture. Fold the chocolate mixture back into the remaining egg mixture. Pour into the crust-lined pan.

4. Bake cake in 325 degree oven for about 45 minutes or until it is puffed around the edges and halfway to the center. The center will be slightly soft. Cool pan on a wire rack for 20 minutes. Remove sides of pan and cool for 4 hours. Store in refrigerator.

Karren Mitchell

Berry Shortbread Dreams

1 cup butter, softened
2/3 cup sugar
1/2 tsp. almond extract
1 3/4 c. flour (may be more or less depending on where you live--you don't want dough to be crumbly)
1/3 to 1/2 c. raspberry jam (or other favorite flavor)

Glaze:
1 c. powdered sugar
2 to 3 tsp. water
1/2 tsp. almond extract

Cream butter and sugar. Beat in extract. Gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour. Roll dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheet. Using the end of a wooden spoon handle, make an indentation in the center of the ball. Fill with jam.

Bake at 350 for 7-10 minutes. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients. Drizzle over cookies.

Nicole Larsen