*Preheat oven to 350F

Sift together dry ingredients:

1 1/2 C Flour

2/3 C Cocao Powder

2 t Baking Powder

1/4 t Baking Soda

1/8 t Baking Soda

In a separate bowl, add:

1 C Sugar

4 T Butter (softened)

-- beat together until "creamy" --

2 eggs (add one and beat, add one and beat)

1 t Vanilla (stirred in)

• 1 can corn (or small bag of frozen corn)
• 1 c Milk 
• 1 1/2 c flour
• 3 tsp baking powder
• 3/4 tsp salt
• 1 beaten egg

Directions:

Drain corn, reserving liquid.  Add enough milk to liquid to measure 1 cup.  Combine dry ingredients.  Combine egg, milk mixture, and corn.  Add to dry ingredients.  Mix just until moistened.  Drop batter from Tablespoon into deep hot oil.  Fry until golden brown, 3-4 minutes.  Drain on paper towels  Serve with warm maple syrup.  Makes 2 dozen.

• 1 cup oil
• 1 cup brown sugar
• 3 eggs
• 3 cups of flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup sugar
• 2 cups of grated, peeled zucchini
• 3 tsp vanilla
• 1 tsp baking powder
• 1 tsp nutmeg
• 3 tsp cinnamon
• 1 cup chopped nuts

Beat eggs slightly, then add remaining ingredients (do not over-mix).  Bake at 325 for 1 hr.  Yields 2 loaves

Decorating Frosting:

• 2 lb powdered sugar (7.5 cups)
• 1 cup shortening or butter
• 1 tsp vanilla
• 2/3 cup milk
• dash of salt

Glaze Frosting:

• 2 1/4 cup powdered sugar
• 3 T water
• 1/4 tsp vanilla
• 1 T Karo
• 2 tsp soft shortening or butter

Cream Cheese Frosting:

• 1 8-oz pkg cream cheese
• 1 lb powdered sugar
• 1/2 cup room temp butter
• 1 T lemon juice

(Will look stiff at first, but don't add liquid.)

The BEST Cinnabon Cinnamon Rolls

Ingredients:

• 2 1/2 tsp yeast
• 1/2 Cup water
• 1/3 Cup + 1/2 tsp sugar
• 1/ Cup warmed milk
• 1/3 Cup butter
• 1/2 tsp salt
• 1 egg, slightly beaten
• 3 1/2--4 Cup flour

Filling:

• 1/4 +1/4 Cup melted butter
• 3/4 +1/8 Cup sugar
• 1 1/2 T cinnamon

Glaze:

• 1/3 Cup melted butter
• 2 Cup powdered sugar
• 1 tsp vanilla
• 4 T water, add more if needed

Instructions:

Combine yeast, water, and 1/2 tsp sugar.  Set aside.  

In bowl, mix milk, sugar, butter, salt and egg.  Add yeast mixture.  Add half of the flour and beat until smooth.  Stir in enough extra flour until slightly stiff (dough will be sticky).  

Knead 5--10 minutes.  Put in a bowl and let it rise 1--1 1/2 hrs.  Punch down, let it rest for 5 minutes. Roll into a 15 by 20 inch rectangle.  

Prepare the filling.  Spread 1/4 Cup melted butter on the dough.  Mix together sugar and cinnamon and sprinkle on.  Roll up the dough and then cut the rolls with floss. 

Coat the bottom of the pan with the other 1/4 Cup of melted butter and the 1/8 Cup sugar. Let the rolls rise until double.  

Cook at 350 F for 25--30 minutes.  Cool slightly and put the glaze on top.

Banana Smoothie

• 1 1/2 frozen bananas
• 2 Cups milk
• 2 Tbs sugar
• 1/2 tsp vanilla
• a handful of ice cubes

Orange Julius

• 1/2 Cup milk
• 1/2 Cup water
• 1/3 Cup frozen orange juice concentrate
• 1/2 tsp vanilla
• 1/4 Cup sugar
• 5-6 ice cubes

2 1/4 cups sugar
1 c oil  (vegetable, olive, or shortening)
3 eggs
2 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 c pecans or walnuts
1 c raisins (optional)
2 1/2 cups diced green tomatoes
Coconut (optional)


Directions:
Preheat oven to 350°. In mixing bowl, beat sugar, oil, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a toothpick in center comes out clean. .

Best Served with cream cheese frosting.

image source: sumptousspoonfuls.com 

2 c flour

2 tsp baking powder

2 T sugar

3/4 tsp salt

1 cup warm water

1 tsp yeast

Mix warm water with yeast. Add remaining ingredients and mix until it makes a soft dough. Knead well in some flour. Cover and let rise until ready to fry (at least 15 mins). Roll out to about 1/2 to 3/4-inch and cut into squares to fry.

image source: makeandtakes.com

 

3/4c butter
2T water
2eggs
1 1/4 tsp baking soda
2 boxes Andes mints
1 1/2 c brown sugar
2 c semisweet chocolate chips
2 1/4 c flour
1/2tsp salt

In microwave melt butter, sugar, water and chips. Stir until melted. Let stand 10 minutes to cool.

Beat in eggs and dry ingredients( will be quite wet). Chill dough 1-2 hours. 

Roll dough into balls 1 T in size and place on greased baking sheet. Bake 10--12 min at 350. Remove from oven. Immediately place 1 mint on top of each cookie. Spread and swirl as they melt. Makes 3-4 dozen cookies

image source: http://myrecipeboxx.blogspot.com

 Biscuits: 

3 Cups Flour 
2/3 Cup sugar
2T baking powder
1 1/2 tsp salt
1 1/2 Cup milk (or buttermilk)
8 T of butter 
7 oz of blueberries or raspberries (fresh or dried)

Lemon Glaze: 

1 1/2 Cup of powdered sugar
3 tsp of lemon juice 
1 tsp of vanilla



Directions: 

Soften butter. Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl and sift. Add the cold milk into dry ingredients and mix. 

Fold in the berries. Dough may be too sticky to handle. Spoon into a large, greased muffin pan. (I use a cookie ball scoop) 

Bake for about 16 minutes, until golden (9-12 minutes if using a small muffin pan). Mix glaze ingredients in a bowl, and drizzle or brush over biscuit.

Makes 12 large muffin-size biscuits.