Grandma Page's Cinnamon Muffins

2 cups flour
3 teaspoons baking powder
2 eggs
1 cup  milk
1/2 cup butter
3 tsp. cinnamon
1/2 teaspoon salt
1 cup brown sugar

Mix together flour and baking powder in mixing bowl.  Combine remaining ingredients in a blender. Pour blender mixture over flour mixture and stir with a fork until blended but do not overmix.  Pour into greased muffin tins and bake @ 375 for 15-20 minutes.  After removing from oven turn muffins out of pan onto a kitchen towel to cool...or eat warm:)

Aunt Jeannette's Oatmeal Rolls

Cook one minute uncovered:
2 cups boiling water
1 cup quick oats (I have used fresh oats and just cooked it a little longer, 2 minutes?)
Add to oatmeal mixture:
2/3 cup brown sugar
3 Tablespoons butter
1 1/2 teaspoon salt
1/3 cup cold water
Cool above mixture until cool enough to add yeast and stir in:
2 Tablespoons yeast
3 cups flour

Beat well, adding enough flour to make a soft dough that is sticky.  Knead 6 - 8 minutes.  Let rise until double. Shape into rolls (balls). (I flour my hands)
Cover and let rise for 30 minutes  Bake @ 350 for 20-25 minutes.

Pumpkin Chocolate Chip Cookies

1 cup butter
3 cups sugar
2 eggs
5 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
2 cups Libby's pumpkin
2 cups semi sweet chocolate chips
2 tsp. vanilla

Cream shortening and sugar together until light and fluffy.  Add eggs and mix well.  Sift flour, baking powder, soda, salt, cinnamon, and nutmeg.  Add to creamed mixture alternately with pumpkin.  Beat after each addition until smooth.  Fold in chocolate chips and vanilla.  Drop on greased cookie sheet. Bake at 375 for 10-12 minutes.  These cookies freeze well.

Black Bottom Cake

Topping (optional):
1/3 cup nuts, chopped
1/3 cup sugar
Filling:
8 oz. cream cheese
1/3 cup sugar
1 egg
1/2 tsp. salt
6 oz. semi sweet chocolate chips
Cake:
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 cup vegetable oil
1 tsp. vanilla
1 tsp. vinegar
1 cup water

For topping combine chopped nuts and 1/3 cup sugar.  Set aside.  Cream together cream cheese, 1/3 cup sugar, egg, and 1/2 teaspoon salt.  Fold in chocolate chips.  Set aside.  In a large bowl mix together four, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt.  Add oil, vanilla, vinegar, and water.  Mix well.  Pour chocolate batter into greased 9x13 pan.  Spoon cream cheese mixture on top then cover with sugar and nut topping.

Bake at 350 for 30 minutes.

Homemade Doughnuts

All recipes

Caramel Fruit Dip

1 8-oz. package cream cheese 

3/4 c. brown sugar

1 1/2 tsp vanilla 

Toffee bits  

Allow cream cheese to reach room temperature. With an electric mixer, combine cream cheese, brown sugar, and vanilla. When ready to serve, stir in about 1/2 a bag of toffee bits. Serve with fruit (my personal favorite is green apples).

Resource: Carrie Law 

Corey's Infamous Cookies

Corey's Infamous Cookies

 

For 1/2 a batch follow this:

1/2 lb butter (2 sticks), soften butter a few hours before

3/4 cup white sugar

1 cup (packed is the key) brown sugar

2 eggs

1 tsp. vanilla

3/4 tsp. salt

3/4 tsp. baking soda

3 cups flour

2-3 cups chocolate chips

 

Preheat Oven to 350.

Follow Steps carefully:

1.  Cream softened butter and sugars together until mixed in.

2.  Add eggs and vanilla.

3.  Whip with an electric beater at low speed for 3 minutes.  It should looked whipped and almost frosting-like.

4.  Add dry ingredients and mix with electric beater at low speed until it is well mixed.

5.  Add chips and nuts (optional) and stir with spoon.

6.  Clump and roll dough to form round balls and put on sheet.

7.  Bake at 350 for 8-11 minutes (check periodically).  The bottom and edges should be slightly brown. 

8.  Cool 5 minutes before moving.

 

Makes 24 cookies or a little bit more.

 

Enjoy!