Grand Cinnamon Pull Aparts

 Ingredients

1 can Grands

1/3 cup brown sugar

1 teaspoon cinnamon

3 tablespoons melted butter 

1 tablespoon butter to brush on bottom of pan

 Instructions

Preheat oven to 350 degrees.  Butter the bottom of a 9 x 11 pan. Mix sugar and cinnamon in a Ziplock bag. Cut Grands into four pieces each. Drop in bag of cinnamon and sugar. Shake. place piece in pan. Drizzle with three tablespoons melted butter. Bake for 20 minutes. Drizzle with glaze.

 

Glaze 

Ingredients

1 cup powdered sugar

2 Tablespoons softened butter

2 tablespoons milk

1 teaspoon vanilla

 Instructions

Mix softened butter and powder sugar. Slowly incorporate milk. Stir in vanilla. Stir til smooth. Drizzle over warm rolls and serve.

Optional variation:

Substitute orange juice for the milk

Mix the Grands with brown sugar, cinnamon and apple pie slices. Drizzle with butter and bake.

 

Rice Chex Krispy Treats

Rice Chex and Rice Krispies taste the same, but the Rice Chex are more substantial and the Rice Krispies are lighter. We like to add a little more butter to the marshmallows.  Sometimes we add more cereal and pour the mixture in a buttered jelly roll pan. Though I have included the recipe and directions, it is really it's up to you, just do the amounts that you like best and enjoy!

Ingredients

6 T. Butter
14 oz Marshmallow Cream or 40-60 Lg. Marshmallows
8 C. Rice Chex or Rice Krispies Cereal
Directions
Butter a 9x13 pan and set aside.
Melt Butter in large pot on medium heat and immediately add marshmallows.
When marshmallows are melted and mixed thoroughly with butter; add rice cereal while stirring.
When thoroughly mixed, and rice cereal is coated, pour and spread in buttered 9x13 pan and let cool.
Optional
* Spread chocolate chips over hot crispy treats in pan and allow to melt and then spread more thoroughly.
* Sprinkle top of cooling treats with sprinkles (tiny colored sprinkles that are usually sprinkled on cup cakes and cookies.).

* When mixing the cereal and marshmallow mixture one can substitute chopped nuts for some of the cereal and after pressing into the cooling pan, the mixture can be sprinkled with mini M&Ms or Reese's Pieces. 

* Coconut can be added into the treats or one can top the warm treats with chocolate chips and sprinkle coconut over the top.

Note For a Smaller Batch

Ingredients
1/4 C. butter
10 oz of Marshmallow cream or 40 Lg. marshmallow
5 C. Rice Chex or Rice Krispies
Directions

Same as above.

Blackberry Cobbler

I received this recipe from my daughter Julia.  Her friend Tom made this cobbler for their friends and she said it was delicious.

Berry Biscuit Bliss

Ingredients:
Buttery Breakfast Biscuits
1 Cup Blackberries
2 Cups Raspberries
1 lb. Strawberries cored and quartered
Sugar to taste

Directions:
Make Buttery Breakfast Biscuits. Cut in heart shape. Mix berries and sugar. While biscuits are still warm, slice open, spoon berries over biscuits. Serve with a scoop of vanilla ice cream.

Donna's Berry Elegance

We served this at my son, Jonathan's, wedding reception.

Ingredients:

1 box White Cake Mix
2 small boxes instant white chocolate pudding
1 -- 8 ounce package of cream cheese (softened)
12-18 ounces of fresh blueberries (rinsed and well drained)
16 ounce Cool Whip
Almond slices and or coconut

Directions:

Bake cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Rinse and thoroughly drain blueberries. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute berries over pudding layer. Spread cool whip over berries. Sprinkle almonds (and or coconut) over top. Cut into squares, serve and enjoy!

This is best when assembled just before serving.

Optional: Blackberries, Raspberries, or Strawberries

Donna's Chocolate Raspberry Delight

We served this at my son, Jonathan's, wedding reception.

Ingredients:

1 box Devil's Food Cake Mix
2 small boxes instant Devil's Food pudding
1 -- 8 ounce package of cream cheese (softened)
12-18 ounces of fresh raspberries (rinsed and well drained)
16 ounce Cool Whip
Almond slices

Directions:

Bake cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Rinse and thoroughly drain raspberries. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute raspberries over pudding layer. Spread cool whip over berries. Sprinkle almonds over top. Cut into squares, serve and enjoy!

This is best when assembled just before serving.

Pistachio Cake

We used the recipe from my friend Dianne Mildenstein at my son Jonathan's wedding reception. We took the basic recipe and made a blueberry dessert, and a chocolate raspberry dessert.

Ingredients:

1 box yellow cake
2 small boxes instant pistachio pudding
1 -- 8 ounce package of cream cheese (softened)
1 can crushed pineapple (well drained)
16 ounce Cool Whip
Coconut

Directions:

Bake yellow cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Drain pineapple for about one hour. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute or sprinkle pineapple over pudding layer. Spread cool whip over pineapple. Sprinkle coconut over top. Cut into squares, serve and enjoy!

This is best when assembled just before serving.

Pumpkin Ice Cream Dessert

Ingredients

1/2 gallon vanilla ice cream, softened
canned pumpkin
pinch of nutmeg
whipped cream.

Directions:

Add pumpkin to ice cream until desire potency. Add a pinch of nutmeg. Combine well. Freeze, cut into squares and serve, or pour into a graham cracker crust and freeze. Serve as a dessert pie, topped with whip cream.

Pumpkin Cream Trifle

Ingredients

1 package spice cake
1 small package vanilla instant pudding
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

2 cups milk
2 small packages instant cheesecake pudding mix
4 cups whipped topping
1 cup chopped toasted pecans
3/4 cup English toffee bits or almond brickle chips

Directions:

In a large mixing bowl combine first eight ingredients.

Transfer to a 9 x13 baking pan. Bake at 350 degrees for 45-50 minutes, until toothpick inserted into the center come out clean. Cool on wire rack.

In a large bowl mix milk and pudding mixes for two minutes. Let stand until soft set. Fold in whipped topping.

Cut cake into one inch cubes.

In a 3 quart glass Trifle dish layer a third of the cake pieces, 1/3 of the pudding mixture, and 1/4 cup toffee pieces. Repeat these layers , in the same order, twice. Refrigerate until serving time. Serves 15-20.

Fresh Apple Bars

Ingredients:

1 1/2 cups crushed granola
1 cup flour
1/2 cup granulated sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 large apple pared and chopped
Glaze (below)

Glaze Ingredients:

1/2 cup powdered sugar
1/2 teaspoon grated lemon peel
2-3 teaspoons of fresh squeezed lemon juice.

Directions:

Heat oven to 375 degrees.
Grease a square 8x8x2 inch pan.
Mix all ingredients except apple and glaze; reserve 1 cup of dough.
Arrange apple over dough in pan.
Drop remaining dough by rounded teaspoons on the apple; spread slightly.
Bake until golden brown and wooden toothpick stuck in center comes out clean, about 25-30 minutes.
Cool.
Drizzle with glaze.
Cut into 2x1 1/4 inches.
Makes 2 dozen.

Glaze Directions:
Beat sugar and lemon peel with lemon juice, adding juice until desired consistency.

Pat's Applesauce Cupcakes

I got this recipe from my sister-in-law, Pat Goff. This has been the traditional "first Birthday Cake" in our family, ever since. Cupcakes are mild and tasty, and a just right portion for children to play with.

Ingredients:

1 1/2 cup sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
7 level tablespoons butter
2/3 cup granulated sugar
1 egg
3/4 cup applesauce
1/2 teaspoon vanilla

Directions:

Mix baking powder, baking soda, salt, and nutmeg in a small bowl.
Sift the above ingredients with the flour. Set aside.
Cream butter and sugar until light.
Beat in eggs.
Add vanilla.
Fold applesauce into butter mixture, alternating the butter and flour mixture, beginning and ending with applesauce, until batter is smooth.
Fill cupcake cups 3/4 full .
Bake at 375 Degrees for 18 minutes. Cool.

Frost with Butter cream Frosting with 3 dashes of cinnamon added.

Optional Additional Topping: For older people, this is great with frosting topped with chopped nuts.

Apple Pudding Cake

Cake Ingredients:

1 cup granulated sugar
1/2cup butter
2 eggs
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cup flour
1/2 cup chopped nuts
1 cup sliced cooked apples (I use home canned Jonathan apples in light syrup-drained)

Frosting/Sauce Ingredients:

1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup evaporated milk
2 tablespoons flour
1/2 teaspoon vanilla

Cake Directions:

Mix sugar, butter, and eggs.
Sift dry ingredients into sugar mixture.
Stir in nuts and apples.
Pour into greased 9x9 pan. Bake at 350 degrees for 45 minutes.

Frosting/ Sauce Directions:
Mix four and sugars.
Melt butter and stir in sugars.
Add milk and vanilla.
Cook until thickened.
Pour over cake and serve.

Grandma Flaugh's Apple Pie

My maternal grandmother, Mary "Effie" Flaugh got this delicious recipe from the Reverend Swan’s wife, her next door neighbor.

Apple Pie Filling

Ingredients:
6 peeled, cored, and sliced Jonathan apples ( you can use other pie apples but Jonathans are the best)
3/4 - 1 cup granulated sugar (I use the smaller amount when using pie slices that were canned in light syrup)
2 Tablespoon flour
2 teaspoons cinnamon
1 dash salt
1 dash nutmeg
1 squeeze of freshly squeezed lemon juice ( I do not use the bottled kind because it is bitter and changes the flavor of recipes)
2 pats butter (I slice a tablespoon of butter into small pieces)

Directions:

Make pie crust and place in pie plate. Put apples in a large bowl. Mix dry ingredients. Toss dry ingredients, lemon juice, butter, and apples together. Also, If you make a deep dish pie, I double to triple the pie filling recipe to fill the pie crust depending on the depth of the dish, usually it takes about 4 quarts of canned apples which I triple the other ingredients for. I like to fill the dish high, as the apples cook down. Pour into pie crust. Cover with second crust. Pinch edges together with a decorative slanted pinch, for a fluted look. . Cut slits in top crust. Place any crust cutout decorations on top of the pie, sealing to the crust with a few drops of water. Sprinkle the top with granulated sugar to which cinnamon has been added. Bake 50-60 minutes at 400 degrees. The shorter time is for canned apples. I place a foil edge around the crust and only remove it the last 10 minutes, so the pie will not over brown. The pie thickens as it cools.

Pie Crust

Ingredients:

10 inch Two crust pie
2 2/3 cup flour
1 teaspoon salt
1 cup Butter
7 - 8 Tablespoons water.

Directions:
Mix flour and salt in a bowl. Add butter and cut through the flour mixture until it looks like meal. Add water one tablespoon at a time, sprinkling over dry mixture, and stirring until flour mixture cleans the side of the bowl. Put in a ziploc or airtight container and refrigerate for three hours. Divide in half and roll into two balls. Roll out pie crust on a floured pie cloth, flour sack cloth, or 2 sheets floured wax paper. When between two sheets of wax paper, make sure to flour under the dough and over the dough so it does not stick to the paper. Fold into quarters, flouring surfaces that will touch when folded. Unfold crust in the pie dish.

Note for Oblong Deep Dish Pie:

I make two recipes of this for a deep dish oblong pie.

Donna's Lemon Cheese Cake Bars

Ingredients:

1 Pkg. Betty Crocker Super Moist Lemon cake mix
1/3 Cup Softened Butter
1 Egg
1- 8 oz. Pkg. Cream cheese, softened
1 Cup Powder sugar
2 teaspoons Grated Lemon peel
2 Tablespoons Lemon Juice
3 Eggs

Directions:

Blend cake mix, softened butter and 1 egg.
Press in un-greased 13 x 9 pan.
Beat cream cheese until smooth.
Gradually blend in powder sugar.
Stir in lemon peel and lemon juice until smooth.
Reserve ½ cup of this mixture and refrigerate it.
Beat 2 eggs into remaining cream cheese mixture.
Spread over cake mixture.
Bake until set, at 350° for about 25 minutes.
Cool completely.
Spread chilled cream cheese mixture on cooled cake.
Refrigerate until firm.
Cut into bars.
Serve.
Enjoy!

Pink Lemonade Pie

Crust

Ingredients:

14 graham crackers
½ cup sugar
1 tablespoon flour
¾ teaspoon cinnamon
½ cup butter (one stick)

Directions:

Crunch the graham crackers and mix the crust ingredients. Set aside 1/2 cup of the crust mixture, then press the remaining amount into a 9 x 13 pan. Cook at 300? for 5 minutes, then cool.

Filling

Ingredients:

1/2 gallon vanilla ice cream
6 oz pink lemonade concentrate

Directions:

Mix the Ice cream and Pink Lemonade concentrate together and spread over crust. Sprinkle the 1/3 cup crust mixture over the top and chill in freezer for a few hours.


Enjoy!!!

Pineapple Upsidedown Bars

Ingredients

1 Can (large No. 2 can) Crushed Pineapple
1 Box Yellow Cake Mix
1 Stick of Butter
1/4 Cup Shredded Coconut
Chopped or whole walnuts or pecans (optional)

Directions

Pour and then spread can of pineapple on bottom of a greased 9x13 pan. Sprinkle with coconut. Spread 1 box of yellow cake mix over coconut. Slice butter into thin pats and cover every inch of the top of cake mix. Optional: Sprinkle with chopped walnuts or place whole walnuts or pecans spaced nicely on top.  Cook at 350 for 30 min. Cut into squares and eat hot or cold.

Double Fudge Brownie Mix and Recipe

Ingredients:

2 cups sugar
1 cup cocoa
1 cup all purpose flour
1 cup chocolate chips
optional: 1 cup pecans, almonds, or walnuts

Directions:

Mix ingredients together and store in an airtight container.

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Double Fudge Brownies
makes 24

Ingredients:

1 cup butter, softened
4 eggs
1 batch of Double Fudge Brownie Mix

Directions:

Pre-heat oven to 325°F. Grease a 9x13 inch baking pan. Using a large mixing bowl and an electric mixer, cream the butter. The add the eggs, one at a time, beating after each addition. Add the Brownie mix and keep beating until smooth. Spread mixture evenly in the prepared pan. Bake for 30- 40 minutes.

Double Chocolate Almond Ice Cream (and other flavors)

This makes a double batch and we make it in a 6 quart ice cream maker. This recipe can be halved for a smaller freezer.

Ingredients:

2 cups whole milk
3 eggs slightly beaten
1/2 cup sugar
4 cups heavy whipping cream (straight cream without thickeners and without carrageenan is best, check local dairies Winder Dairies in Utah makes pure heavy whipping cream and it is less expensive than the supermarket)
2 teaspoons vanilla

For Chocolate Ice cream:

8 ounces Hershey’s syrup
8 ounce Hershey bar with almonds (chopped)

For Raspberry Ice Cream:

2 pints of whole frozen or fresh raspberries, rinsed. (Can use any type of edible berry) Lightly mash the berries after draining them, otherwise they will freeze in the ice cream and become hard chunks. Do not let the berries sit to let berry juice come from berries, this can add ice crystals to the ice cream, making it grainy. When you add the berries, do not add the juice. Some juice will come from the berries during the freezing process. This will impart a soft pastel color. Some people add a few drops of food coloring to impart a deeper color.

Directions for making Ice Cream:

Heat milk, sugar, and eggs, stirring constantly to dissolve sugar, and to keep eggs well mixed in, as they cook. Thicken until it clings to spoon and is thick. Strain. Cool in a bowl over ice, stirring, to keep mixture mixed and to aide cooling. When cool, add to ice cream maker container, place dasher in, add the rest of the ingredients. Cap ice cream maker and pack ice and salt around the can. Turn on ice cream maker, or start cranking. When ice cream is ready, pack into an airtight container and let ripen in the freezer.

Options:

Chopped Nuts
Peaches

Peppermint Ice Cream I love peppermint ice cream and think it is refreshing in the summer, yet the stores carry it as a Christmas flavor! Peppermint extract is not peppermint oil. Use the extract.