Desserts

Almond Roca Cookies

Ingredients:
1 c. butter, melted 1 c. brown sugar
1 ½ c. flour 11 ½ oz. Hershey bars
1 small pkg almonds Dash of vanilla

Directions:
1. Mix together butter, sugar, flour, and vanilla. Pat into a 15 x 10 jelly roll pan. Bake at 325 for 20 minutes or until golden brown.
2. Melt Hershey bars. Spread over hot cookies. Sprinkle almonds on top. Let set, but cut into squares while still warm.
3. Cover and chill in refrigerator.


Ambrosia Bars

Ingredients:
Crust:
½ c. packed brown sugar ¼ t. salt
2 sticks chilled, unsalted butter ½ c. finely chopped slivered almonds
1 ¼ c. flour
Filling:
1 ½ c. sweetened coconut flake ¼ c. flour
½ c. orange pineapple juice confectioners’ sugar for dusting
2 c. granulated sugar

Directions:
1. Heat oven to 350 degrees. Line 9 x 13 pan with nonstick foil, extending over short ends.
2. Crust: Place flour, almonds, sugar, and salt in medium-sized bowl. Cut in butter with pastery blender until mixture is crumbly. Place in baking pan; with floured hands, pat into an even layer.
3. Bake for 20 minutes or until edges begin to color.
4. Filling: Sprinkle half the coconut over crust. Whisk together sugar, flour, eggs and juice until blended. Pour into pan. Sprinkle with remaining coconut.
5. Bake for 30 minutes more or until top is set. Cool in pan on rack. Refrigerate to chill. Loosen sides of bar with small knife; using foil, lift bar out of pan. Slide bar off foil with spatula. Dust with confectioners’ sugar. Cut into 24 bars.


Anzac Cookies

Ingredients:
1 c. sugar 1 c. chopped pecans
1 c. oatmeal 1 c. coconut
¾ c. flour 1 cube butter
1 T. maple syrup 2 T. boiling water
1 t. baking soda 1 large Symphony bar with almonds and toffee
Directions:
1. Mix sugar, pecans, oatmeal, coconut and flour. Melt butter and syrup. Dissolve soda in water. Mix with butter. Pour over dry mixture.
2. Chop Symphony bar. Add to mixture. Drop on greased cookie sheet. Bake at 275 for 20 minutes.


Best Ever Cookies
From Valynn Highbarger. Gabriel King loves these.

Ingredients:
2 eggs beaten 1 c. powdered sugar
1 c. sugar 1 c. oil
1 c. butter 1 t. vanilla
½ t. baking soda 1 t. cream of tarter
4 1/3 c. flour
Directions:
1. Mix all ingredients together. Roll into teaspoon sized balls and then roll in granulated sugar.
2. Place on cookie sheets. Press dough balls down with the bottom of a glass.
3. Bake at 375 degrees for 10-12 minutes. Makes about 80 cookies.


Betsy’s Cookies
From Betsy Cryer Bangerter

Ingredients:
2 cubes butter 1 t. vanilla
1 c. brown sugar 1 c. white sugar
2 eggs 2 ½ c. flour
1 t. baking powder 1 t. baking soda
½ t. salt 2 ½ c. oatmeal
Directions:
1. Cream together butter, vanilla and sugars. Add eggs and beat. Mix in remaining ingredients.
2. Add coconut, raisins, nuts and chocolate chips as desired.


Biscoitinhos Jenny
From Tia Jenny in Rio, 1969

Ingredients:
2 cubes butter 5 T. sugar
2 c. and 3 T. flour 1 pinch salt
½ t. vanilla
Directions:
1. Cream butter and sugar. Add remaining ingredients. Shape like balls. Press with fork.
2. Bake at 350 for 15 minutes. Roll in granulated sugar.


Bolo Yogurte
A Portuguese dessert. You use the yogurt cup for a measuring cup.

Ingredients:
1 small container plain yogurt 3 eggs
2 yogurt cups, sugar 3 yogurt cups, flour
1 yogurt cup, oil 1 T. baking powder
1 grated lemon rind
Directions:
1. Beat eggs with sugar. Add oil and continue beating. Add yogurt, beat again.
2. Mix flour with baking powder; add little by little to yogurt mixture while beating. Add lemon rind.
3. Bake at 350 for 35 minutes in bundt cake pan, oiled and floured.

Bratzels

Ingredients:
3 cubes butter 1 pt. whipping cream
2 c. white sugar 1 t. salt
1 c. brown sugar 1 T. cinnamon
4 eggs 1 T. vanilla
Rind of 1 lemon 1 t. lemon extract
Flour
Directions:
1. Mix ingredients together. Add enough flour to make dough easy to handle, about 7 cups.
2. Let stand in fridge 15 minutes to make easier to handle.
3. Roll into balls the size of walnuts. Bake in bratzel iron. Makes 250-300 cookies.


Bread Pudding

Ingredients:
3 T. softened butter 2/3 c. sugar
3 beaten eggs 2 t. vanilla
3 ½ c. milk 8 c. cubed bread
1 pkg. frozen raspberries 2 ½ T. cinnamon and sugar
3 T. softened butter ½ c. sugar
1/8 t. cornstarch Small carton whipping cream at room temp
Directions:
1. Mix butter, sugar, eggs, vanilla milk.
2. Spread bread and raspberries in the bottom of a 9 x 13 pan. Pour custard mixture over top. Sprinkle with cinnamon and sugar.
3. Bake at 350 for 45 minutes or until well set in the middle.
4. While baking, mix butter, sugar, cornstarch, and cream. Pour over baked ingredients while still hot.


Brigadeiro

Ingredients:
1 can sweetened condensed milk ¼ c. Nestle Quik powder
2 T. cocoa powder 2 T. butter
Directions:
1. In a small saucepan, melt all ingredients over medium heat until very thick.
2. Refrigerate 30 minutes. Roll into bite-sized balls.


Brown Bag Apple Pie
Howard Bangerter’s Favorite

Ingredients:
1 ½ c. flour ½ c. oil
2 T. milk 1 t. sugar
1 t. salt 2 ½ lbs. apples
½ c. sugar 2 T. flour
1 t. cinnamon 2 T. lemon juice
½ c. sugar ½ c. flour
½ c. butter
Directions:
1. Combine 1 ½ c. flour, oil, milk, 1 t. sugar, and salt. Pat into bottom of pie dish.
2. Half quartered apples. Combine ½ c. sugar, 2 T. flour, and cinnamon. Sprinkle over apples and toss to coat well. Spoon into shell and drizzle with lemon juice.
3. For topping, combine ½ c. sugar and ½ c. flour in bowl; cut in butter. Sprinkle over top of pie.
Slide pie into a heavy brown bag. Fold end over and paper clip. Place on cookie sheet. Bake at 425 for 1 hour.


Chocolate Cake

Ingredients:
½ c. butter ½ c. shortening
4 T. cocoa powder 1 c. water
2 c. sugar 2 c. flour
½ c. buttermilk 1 t. baking soda
1 t. cinnamon 1 t. vanilla
2 eggs Dash of salt

Directions:
1. Bring butter, shortening, cocoa, and water to a boil. Pour over sugar and flour.
2. Add buttermilk, soda, cinnamon, vanilla, eggs, and salt.
3. Bake at 400 for 20 min.
4. Frosting recipe below.


Chocolate Cake Frosting

Ingredients:
½ c. butter 4 T. cocoa powder
1 t. vanilla 6 T. milk
4 c. powdered sugar 1 c. nuts
Directions:
1. Bring butter, cocoa, vanilla, and milk to a boil.
2. Add sugar and nuts.



Chocolate Carmel Bars

Ingredients:
14 oz. Caramels 2/3 c. evaporated milk
1 pkg. German Choc. Cake mix 1 c. ground nuts
¾ c. butter 1 c. chocolate chips
1 c. coconut
Directions:
1. Melt caramels and 1/3 c. evaporated milk in a double broiler over boiling water
2. For dough, mix cake mix, nuts, butter, and remaining milk.
3. Pat ½ of dough into bottom of a lightly greased 13 x 9 pan. Bake at 350 for 6 minutes. Let cool 5 min.
4. Pour melted caramels over cooled dough. Carefully spread to edge of pan. Sprinkle chocolate chips and coconut over top.
5. Spread remaining dough over coconut. Bake at 350 for 10-15 minutes; cool completely before cutting.


Coconut Ice Cream
From Marina Harrison

Ingredients:
3 c. scalded milk 1 T. flour
1 scant cup sugar ½ t. salt
1 qt. half and half 1 coconut, grated
Directions:
1. Pour scalded milk over coconut, without the black skin. Add flour, stirring until well dissolved. Add sugar and salt. Cook over hot water 10 minutes, stirring constantly. If it curdles, that’s okay.
2. When cool, add cream. Strain and freeze. Makes ½ gallon of ice cream.


Cocoons
From Marina Harrison

Ingredients:
¼ lb butter ½ lb butter
2 heaping T brown sugar ½ c. brown sugar
1 c. flour 2 c flour + 1 T.
½ c. nuts 1 c. nuts
1 t. vanilla 2 t. vanilla
Directions:
1. Use left column for smaller batch, right for larger. Mix all ingredients together.
2. Shape into oblong mounds, the size of a pecan.
3. Bake at 350 for 15 minutes. Roll in powdered sugar.


Cry Babies
From Sarah in Ashley’s recipe club. They’re called cry babies because they’re so good you’ll cry for more.

Ingredients:
2 c. sugar 1 c. shortening
3 eggs 1 c. molasses
4 t. soda dissolved in 1 c. hot water 1 t. ginger
1 t. cloves 1 t. cinnamon
1 t. salt 8-9 cups flour
Directions:
1. Cream together sugar and shortening. Mix in eggs. Add molasses and soda water. Mix, then add ginger, cloves, cinnamon, and salt. Mix well.
2. Add flour 1 cup at a time until batter is thick. It may still be a bit sticky.
3. Spoon ¾ teaspoon full onto cookie sheet. Make a bowl in the middle of each cookie for icing.
4. Bake at 350 for 8-9 minutes.

For frosting, combine powdered sugar and enough milk just to make it spreadable. Frost cookies while still warm.


Dumpcake
From Russ and Emily Carlson.

Ingredients:
1 yellow cake mix 29 oz. Can peaches
1-2 cubes butter
Directions:
1. Dump half of cake mix in greased 9 x 13 pan.
2. Pour peaches, with juice, over cake mix. Top with remaining cake mix.
3. Cover with thin slices of butter. Bake at 350 for 50 minutes.


Dutch Oven Peach – Blueberry Cobbler

Ingredients:
1 pkg. Wild Blueberry muffin mix 2 cans peach filling
1/8 c. sugar 2 T. sugar
½ t. cinnamon 1 t. cinnamon
4 T. butter 1 t. almond extract
½ c. chopped nuts 1 pkg. frozen raspberries
Directions:
1. Rinse blueberries from muffin mix, set aside to drain
2. Combine dry muffin mix, 1/8 c. sugar, and ½ t. cinnamon. Cut in butter. Stir in nuts. Set aside.
3. Combine pie filling, 2 T. sugar, 1 t. cinnamon, almond extract, and all berries. Place in prepared dutch oven. Spoon crumble topping over fruit mixture.
4. Bake at 350 for 35-45 min. Serve with Whipped topping or vanilla ice cream.


Easy Cheesecake
From Aaron and Corie Edwards, the Kings’ neighbors in Rexburg.

Ingredients:
8 oz. Cream cheese 1/3 c. sugar
½ c. sour cream 1 t. vanilla
8 oz. Cool Whip
Directions:
Mix everything together. Pour in 8 or 9 inch graham cracker crust. Refrigerate at least 4 hours. Tastes great with Huckleberry Sauce.


Easy Turtle Candies

Ingredients:
72 pecan halves 24 vanilla caramels
1 t. shortening 6 oz. Semi-sweet chocolate chips
Directions:
1. Heat oven to 300 degrees. Cover cookie sheet with foil, shiny side up; grease. For each candy, place 3 pecan halves in Y shape on foil. Place 1 caramel in center of each Y. Bake 9-10 minutes or just until candy is melted.
2. Heat shortening and chocolate chips over low heat, stirring constantly, just until chocolate is melted. Spread mixture over candies, leaving ends of pecans uncovered.
3. Refrigerate about 30 minutes or just until chocolate is firm.


Easy Vanilla Ice Cream
Adapted by Ashley King

Ingredients:
4 c. milk 5 c. milk
1 ½ c. sugar 2 c. sugar
Dash salt Dash salt
1 ½ c. whipping cream 2 c. whipping cream
2 t. vanilla 2 ½ t. vanilla
Directions:
1. Use left column of ingredients for 3 quarts of ice cream, right column for 4 quarts. Recipe may be halved or doubled as needed.
2. Wisk together milk, sugar, and salt until sugar is dissolved. Add remaining ingredients. Freeze in ice cream freezer.
3. Add berries, chocolate, or any other desired treats when mixture starts to thicken in freezer.


Easy Yummy Pound Cake

Ingredients:
2 ½ c. sugar ½ lb. Butter
6 eggs, separated 3 c. flour, sifted
1 c. sour cream ¼ t. salt
¼ t. soda 1 t. vanilla
Directions:
1. Grease and flour a 10 in tube pan or 2 loaf pans. Sift flour and soda 3 times.
2. Add salt to egg whites and beat until stiff peaks form.
3. Cream butter and sugar. Add vanilla. Add egg yolks one at a time. Add flour and sour cream. Beat until well blended. Fold in beaten egg whites.
4. Pour into pans and bake at 350 for 60 minutes.


Fruit Pizza

Ingredients:
1 cube butter ½ c. sugar
1 egg 1 T. orange peel
1 c. flour ½ t. baking powder
8 oz. cream cheese, softened ½ c. sugar
Assorted fruit
Directions:
1. Line 9 x 13 or round pan with wax paper. Mix butter, sugar, egg, orange peel, flour, and baking powder together. Press into bottom of pan. Bake at 350 for 15-20 minutes. Cool before removing from pan.
2. Mix cream cheese and sugar together. Spread on crust. Top with fruit.


Fudge
From Terri Ingalls

Ingredients:
1 lg can evaporated milk 20 large marshmallows
4 c. sugar 12 oz chocolate chips
2 cubed butter 2 t. vanilla
1-2 c. chopped walnuts
Directions:
1. Bring milk, marshmallows, and sugar to boil in a large metal pan. Boil 6 minutes stirring constantly. Remove from heat.
2. Add chocolate chips. Mix, then add remaining ingredients.
3. Mix thoroughly and pour into 9 x 13 pan. Cool completely before cutting.


Fudge Cheesecake Bars
From Marina Harrison’s recipe book

Ingredients:
2 C. All-Purpose Flour 2/3 C. packed brown sugar
1 pkg Creamy chocolate Fudge Frosting mix (for 2 layer cake) 1 ½ c. butter
1 8 oz. pkg. cream cheese (cut up) 2 eggs
Directions:
1. Combine flour, butter, and sugar; beat to resemble crumbs.
2. Pat into 13 x 9 pan. Bake at 350 for 10-12 min.
3. Combine frosting and cheese. Add eggs, beat smooth
4. Spread frosting over crust. Sprinkle nuts.
5. Bake at 350 for 30 minutes.


Gingerbread Cake
From Kirsten Erikson.

Ingredients:
½ c. butter flavored shortening 1/3 c. sugar
1 c. molasses ¾ c. water
1 egg 2 1/3 c. flour
1 t. baking soda 1 t. ginger
1 t. cinnamon 2/4 t. salt
1 cup sugar 2 T. orange juice
½ t. grated orange peel
Directions:
1. In large mixing bowl, cream sugar and shortening. Add molasses, water, and egg. In a separate pan combine flour, soda, ginger, cinnamon, and salt. Add to creamed mixture. Mix well.
2. Pour into a greased 15 x 10 x 1 inch pan. Bake at 350 for 18-22 minutes or until a toothpick inserted in the middle come out clean.
3. For orange sauce, combine remaining ingredients in a small bowl. Serve over cake.

Gingerbread Cookies
From the Scovil Bakery in Nauvoo, Illinois.

Ingredients:
1 c. sugar 1c. molasses
¾ c. oil ½ c. hot water
2 eggs 1 t. soda
1 t. cinnamon ½ t. salt
1 heaping t. ginger 6 or 7 c. flour
Directions:
1. Mix sugar, molasses, oil, and hot water. Add eggs
2. Mix soda, cinnamon, salt, ginger, and flour. Blend with wet mixture
3. Refrigerate dough.
4. Roll out and cut with cookie cutter. Bake at 350 for 10 min.


Gingerbread Trifle
From Kirsten Erikson.

Ingredients:
7 c. cubed gingerbread cake (recipe above) 1 pkg (3.4 oz.) Instant French Vanilla pudding.
2 cups cold milk ¾ c. English toffee bits
8 oz. whipped topping 1 can sweetened condensed milk
Directions:
1. In mixing bowl, beat pudding and milk together.
2. In a 2 quart serving bowl, layer half of cake cubes. Cover with ¼ can sweeten condensed milk and half of pudding.
3. Sprinkle with ½ c. toffee bits. Layer with remaining cake, ¼ can milk, and pudding. Spread whipped topping over top. Sprinkle with remaining toffee bits.


Grasshopper Mint Pie

Ingredients:
2 c. fresh mint leaves 1 c. sugar
2 whole cloves 30 chocolate wafer cookies
6 T. butter, melted ¾ c. heavy cream
1 envelope unflavored gelatin 3 egg yolks, stirred
6 oz. white chocolate, chopped ¼ c. crème de menthe liqueur
Directions:
1. Syrup: In sauce pan, combine leaves and sugar, slightly crush mint with spoon. Add 1 c. water and cloves. Bring to a boil; simmer 10 minutes. Let syrup stand, covered, overnight. Strain.
2. Pie: In processor, pulse cookies until crushed. Add butter, process until crumbed. Press over bottom and up side of a 9 inch pie pan. Refrigerate.
3. Beat cream until stiff; refrigerate.
4. In saucepan, sprinkle gelatin over ¾ c. syrup. Let stand 5 minutes. Over medium – low heat stir to melt gelatin. Wisk in yolks; cook stirring until thickened. Stir in chocolate until melted. Remove from heat. Stir in liqueur.
5. Pour into a bowl. Place over a larger bowl with ice water. Stir until the consistence of raw egg whites. Fold in whipped cream. Pour into crust. Refrigerate at least 4 hours.


Hot Fudge Sauce
From Suzanne Price, a Highland neighbor.

Ingredients:
1 c. sugar 1/3 c. cocoa
¼ c. flour Pinch of salt
1 T. corn syrup 1 c. water
2 T. butter 1 t. vanilla
Directions:
Mix in saucepan. Stir while cooking until thickened.


Huckleberry Sauce
From the Edwards. Tastes great on cheese cake.

Ingredients:
½ c. sugar ½ T. cornstarch
2 c. huckleberries ½ c. water
2 T. lemon juice
Directions:
1. Mix in saucepan. Stir while cooking until thickened.
2. Serve warm over cheesecake.


Impossible Pie
From Russ and Emily Carlson.

Ingredients:
4 eggs ½ c. flour
1 c. sugar ½ c. butter
2 c. milk 1 c. coconut
1 t. vanilla
Directions:
Mix ingredients in blender. Pour in 2 greased pie pans. Bake at 350 for 40-50 minutes.


Lemon Cake
From Julie Bangerter Beck

Ingredients:
1 lemon cake mix 4 eggs
1 small lemon Jell-O 1 c. boiling water
¾ c. oil ¾ c. sugar
Juice of 2 lemons
Directions:
1. Mix all but sugar and juice. Bake on sheet cake pan at 350 for 30 min.
2. While still warm, poke holes with fork.
3. Mix sugar and juice. Spread on warm cake.



Lemon Sorbet
From Highland neighbor Valerie Blain.

Ingredients:
1 ¼ c. sugar 2 c. milk
1/3 c. lemon juice 2 T. lemon peel
Optional: 1 bag frozen raspberries
Directions:
Mix ingredients together. Freeze in ice cream freezer.


Magic Cookie Bars
From Valerie Willis Fields

Ingredients:
½ c. butter 1 ½ c. graham cracker crumbs
1 can Eagle sweetened condensed milk 6 oz. semi-sweet chocolate chips
3 ½ oz. flaked coconut 1 c. chopped nuts
Directions:
1. Turn oven to 350 (325 if glass pan). Melt butter in 13 x 9 pan.
2. Sprinkle crumbs over butter. Pour milk evenly over crumbs. Top evenly with remaining ingredients and press down gently.
3. Bake 25-30 min. or until lightly browned. Cool before cutting.


Manjar Branco
A Brazilian coconut pudding recipe.

Ingredients:
1 quart milk 1 can coconut milk
8-10 T. sugar 8 T. cornstarch
Directions:
1. Warm milk. Add coconut milk and sugar. Scald.
2. Add cornstarch while scalding. Cook until thick. Cool and serve.


Marlyn’s Cheesecake

Ingredients:
Ar1 1/3 c. graham cracker crumbs ¼ c. melted butter
¼ c. sugar 1 lb cream cheese
2 eggs 1 T. vanilla
½ pint sour cream 2 T. sugar
½ T. vanilla
Directions:
1. Mix crumbs, butter, and ¼ c. sugar. Press into 9 in pie pan.
2. Beat cream cheese, eggs, and vanilla until light and fluffy. Spoon into crust and bake at 365 degrees for 18 minutes. Cool to room temperature.
3. Blend sour cream, sugar, and vanilla. Spread on cake. Sprinkle with crumbs if desired. Bake at 365 for 5 minutes. Cool for several hours before serving.


Marlyn’s Trifle
From Marlyn Moeller

Ingredients:
1 Angel food cake 1 large vanilla pudding (Birds’ is best)
Raspberry jam 3 baskets fresh raspberries
1 T. sugar Toasted slivered almonds
1 pint whipping cream Sliced kiwi
Directions:
1. Prepare pudding with 4 c. milk. Have it light and delicate. “Ice” cake partially and lightly with jam. Cut into 1 inch cubes.
2. Whip cream and add sugar. Add a little sugar to clean berries. In serving dish, layer cake, pudding, berries, whipped cream, and almonds at least three times. Place slices of kiwi around inside of bowl as you assemble. Garnish with fruit and almonds.


Mrs. Field’s Cookies
Ana Paula’s favorite chocolate chip cookies.

Ingredients:
2 c. butter 2 c. sugar
2 C. brown sugar 4 eggs
4 c. flour 1 t. salt
2 t. baking powder 8 oz. Hershey’s bar, grated
2 t. vanilla 5 c. oatmeal, pulverized
2 t. soda 24 oz. chocolate chips
Directions:
1. Cream butter, sugar, and brown sugar together.
2. Mix in eggs.
3. Add and mix remaining ingredients. Bake at 375 for 12-15 min.


Oatmeal No-Bake Cookies

Ingredients:
1 cube butter ¼ c. cocoa
½ c. milk 2 c. sugar
½ c. peanut butter 1 T. vanilla
3 c. oats
Directions:
1. Boil all but oats for 1 min.
2. Stir in oats. Spoon onto wax paper.



Peanut Butter Balls
From Valerie Willis Fields

Ingredients:
1 quart smooth peanut butter 1 pound butter
3 pounds powdered sugar
12 oz. chocolate pieces 1 cube paraffin wax

Directions:
1. Mix and make into small balls.
2. In saucepan mix wax and chocolate pieces.
3. Dip balls in chocolate with toothpick. Place on wax paper.

Tip – Refrigerate balls before dipping to prevent losing them in the chocolate.


Pecan Bottom Coffee Toffee Pie

Ingredients:
5 oz. pastry mix 1 square semi-sweet chocolate, grated
¼ c. brown sugar 1 t. vanilla
½ c. chopped pecans 1 T. cold water
6 oz. softened, unsalted butter 4 eggs
4/5 c. powdered sugar 2 oz. melted semisweet chocolates
1 ½ t. instant coffee flavored Postum 2 c. cream
2 T. instant coffee flavored Postum ¼ c. sugar
Directions:
1. For Crust: Mix pastry, grated chocolate, brown sugar, vanilla, pecans, and cold water. Mix lightly and pat gently into 9 inch pan. Bat at 350 for 18 minutes and cool.
2. For Filling: Cream butter; add sugar and beat well. Blend in melted chocolates and 1 ½ t. Postum. Add eggs one at a time, beating for 5 minutes in between each one. Pour into shell and refrigerate overnight.
3. For Topping: Dissolve remaining Postum with 1 T. hot tap water. Combine with whipping cream and sugar. Beat until stiff peaks form.
4. Cover pie with filling. Garnish with chocolate chunks. Refrigerate one hour before serving.


Pudin de Leite
Brazilian pudding from Marina Harrison

Ingredients:
1 c. sugar 1 can sweetened condensed milk
1 can regular milk 5 eggs
1-2 t. vanilla
Directions:
1. Melt sugar in metal mold over med-low heat, stirring occasionally until golden brown.
2. Meanwhile pour sweetened condensed milk in bowl. Fill empty can with regular milk. Mix together. Add eggs one at a time, mixing well after each. Add vanilla.
3. Pour mixture over melted sugar. Place mold in pan of water. Cook at 300 until set, for about 1- 1 ½ hours.
4. Invert onto platter.


Pumpkin Cheesecake

Ingredients:
16 oz. cream cheese ½ c. sugar
½ t. vanilla 2 eggs
½ c. pumpkin ½ t. cinnamon
1 dash cloves 1 dash nutmeg
Directions:
1. Beat together cream cheese, sugar, vanilla. Add eggs and mix
2. Set aside one cup mixture. Pour the rest into pastry crust.
3. To reserved mixture add pumpkin, cinnamon, cloves, and nutmeg. Pour over mixture.
4. Bake at 350 for 40 min. Refrigerate.

Pumpkin Cheesecake

Ingredients:
Crust:
¾ c. graham cracker crumbs ½ c. ground pecans
¼ c. brown sugar ¼ c. granulated sugar
½ cube butter, melted
Filling:
¾ c. sugar ¾ c. pumpkin puree
3 egg yolks 1 ½ t. cinnamon
½ t. ground mace ½ t. ground ginger
½ t. salt
Cream Cheese Mixture:
1 ½ lbs. cream cheese 1 egg, plus 1 additional egg yolk
2 T. heavy cream 1 T. cornstarch, sifted
½ t. vanilla extract ½ t. lemon extract
Directions:
1. Combine crust ingredients and press into a 9-inch spring-form pan. Put in freezer to firm up.
2. Mix filling ingredients and set aside.
3. For cream cheese filling, add each ingredient one at a time and mix until smooth.
4. Combine filling and cream cheese mixture. Pour over crust and bake at 350 degrees for about 45 minutes, when the sides have risen and the center is still soft.
5. Coot to room temperature, then refrigerate until thoroughly chilled. Serve with whipped cream.


Pumpkin Chiffon Pie
From Marina Harrison’s recipe book

Ingredients:
2 envelopes unflavored gelatin ½ t. salt
2 t. pumpkin pie spice 3 eggs, separated
1 can pumpkin ½ c. sugar
1/3 c. brown sugar 1 ½ T. dark molasses
½ c. milk 1 c. heavy cream, whipped
Directions:
1. In med. saucepan, combine gelatin, sugar, salt, spice.
2. Add molasses, beaten egg yolks, milk, and pumpkin. Stir until well combined.
3. Bring to boil stirring constantly. Refrigerate for 2 hours.
4. Beat egg whites until foamy. Add sugar, 2 T. at a time. Beat until stiff.
5. Beat pumpkin mixture with same beater until smooth. Gently fold egg-white mixture and whipped cream into pumpkin until combined.
6. Turn into pie shell. Refrigerate.


Pumpkin Roll

Ingredients:
3 eggs 1 cup sugar
2/3 c. pumpkin 1 t. lemon juice
¾ c. flour 2 t. cinnamon
1 t. baking powder 1 t. ginger
½ t. nutmeg ½ t. salt
1 c. powdered sugar 8 oz. cream cheese
¼ c. margarine ½ t. vanilla
Directions:
1. Beat eggs well. Mix in sugar. Add pumpkin and lemon juice and mix well.
2. Fold in flour, cinnamon, baking powder, ginger, nutmeg and salt.
3. Line a jelly roll pan with wax paper, grease both sides of wax paper. Spread mixture in bottom of pan and bake at 375 for 15 minutes. Cool slightly then roll up with a towel.
4. For filling, mix together remaining ingredients. When roll is completely cooled unroll and spread filling. Roll up again and serve.


Pumpkin Squares

Ingredients:
1 29 oz. can pumpkin 1 ½ c. sugar
4 eggs slightly beaten 1 t. salt
2 t. cinnamon ½ t. cloves
13 oz. canned milk 1 dry yellow cake mix
1 c. chopped pecans 1 ½ cubes butter
Directions:
1. Mix pumpkin, sugar, eggs, salt, cinnamon, cloves, and milk. Pour in 13 x 9 pan.
2. Sprinkle cake mix over pumpkin mixture. Sprinkle pecans next, the drizzle butter on top.
3. Bake at 425 for 15 min. Reduce heat to 325 for 45 min.
4. Garnish with whipped cream.


Rice Krispie Treats
Scott Hope will only eat these if the sprinkles are mixed in with the marshmallows, not if they’re on top.

Ingredients:
1 cube butter 40 marshmallows
6 cups rice krispies sprinkles

Directions:
1. Melt butter and marshmallows together in a large pan. Remove from heat. Add rice krispies and sprinkles.
2. Spread in 9 x 13 pan to cool. Cut when cooled.


Rocky Road Fudge
From the year we were “Sub for Santa-ed” so many times. A gift from a Secret Santa.

Ingredients:
4 ½ oz milk chocolate bars 3 c. mini marshmallows
¾ c. coarsely broken walnuts
Directions:
1. Partially melt chocolate bars over low heat in a small pan. Remove from heat and beat until smooth.
2. Stir in nuts and marshmallows. Let cool and snarf directly from pan!


Rolo Cookies

Ingredients:
2 ½ c. flour ¾ c. cocoa
1 t. baking soda 1 c. sugar
1 c. brown sugar, packed 1 c. margarine, softened
2 t. vanilla 2 eggs
1 bag Rolos
Directions:
1. Beat sugars, margarine, eggs, and vanilla. Add flour, cocoa, and soda.
2. Shape 1 tablespoon of dough around each Rolo.
3. Bake at 350 for 5-7 minutes. Let set two minutes before removing from pan.
4. Sprinkle with sugar-cocoa mixture or drizzle with melted white chocolate.


Sister McLuskie’s Shortcake

Ingredients:
2 cubes butter ½ c. sugar
2 ½ c. flour
Directions:
1. Cream butter and sugar. Add flour ½ c. at a time.
2. Bake at 275 for 30-40 min.


Snickerdoodles

Ingredients:
2 cubes butter, softened 1 ½ c. sugar
2 eggs 1 t. baking soda
3 c. flour ½ t. salt
2 t. cream of tarter
Directions:
1. Combine all ingredients. Refrigerate for 1 hour.
2. Roll into balls and roll in cinnamon and sugar. Bake at 400 for 10 minutes.


Sour Cream Sugared Nuts
From Highland neighbor Myrtle Cornaby.

Ingredients:
½ c. sour cream 1 ½ c. sugar
1 ½ t. vanilla 4 c. walnut halves
Directions:
1. Mix cream and sugar. Heat to 223 degrees stirring constantly. Add vanilla and walnuts, stir rapidly until mixture has coated nuts and sugared.
2. Spread on wax paper and separate nuts. Cool thoroughly. Store in airtight container. Will keep 3-4 months.


Sparkling Fortune Cookies

Ingredients:
½ c. sugar ¼ c. water
2 drops food coloring
Colored sugar Fortune cookies
Directions:
1. Bring sugar, water, and food coloring to a boil. Cool.
2. Paint fortune cookies with sugar mixture. Sprinkle with colored sugar while still wet.


Sugar and Spice Cookies

Ingredients:
¾ c. butter 2 t. soda
1 c. sugar 1 t. vanilla
1 egg ¾ t. ginger
¼ c. molassas ½ t. cloves
2 1/3 c. flour ¼ t. salt
Sugar and cinnamon
Directions:
1. Cream butter and sugar together. Add egg, vanilla and molasses; blend well.
2. Sift the dry ingredients together and stir into the cream mixture.
3. Form into 1 tsp. balls. Roll each in a mixture of sugar and cinnamon. Bake for 8-10 minutes. Makes 3 dozen cookies.


Sugar Cookies

Ingredients:
¾ c. shortening 1 c. sugar
2 eggs ½ t. vanilla
2 ½ c. flour 1 t. baking powder
1 t. salt
Directions:
1. Mix shortening, sugar, eggs, and vanilla.
2. Sift flour, baking powder, and salt. Mix with wet ingredients.
3. Chill 1 hour. Cut with cookie cutters. Bake at 400 for 8-10 minutes. Frost when cooled.


Sunday Night Snack
From friends Michelle Corry and RaeAnn Nillson

Ingredients:
½ c. butter ½ box Chex
1 c. Karo ½ box Honey Chex
1 c. sugar 1 c. coconut
2 oz. almonds
Directions:
1. Bring butter, Karo syrup, and sugar to boil for two minutes.
2. Coat remaining ingredients