8 inch cake

1-3/4 cup cake mix (half of a 15.25-18 oz box cake mix
2/3 c water
1/4 c oil
1 egg

Preheat oven to 350
Spray 8” cake pan with nonstick baking spray
In a medium bowl, mix all ingredients until combined, then beat for 1 min at medium speed
Pour cake batter into prepared pan
Bake 25-30 min until toothpick inserted in center comes out clean

Source:  www.thespruceeats.com
6.12.19

Pineapple Upside Down Cake (Liz's)

2 eggs

2/3 c granulated sugar

1 can pineapple rings

1 tsp vanilla

1 cup flour

1/3 tsp baking powder

1/4 tsp salt

1/3 c butter

1/2 c brown sugar

maraschino cherries

1. In a large bowl, beat eggs for 5 minutes
2. Gradually beat in granulated sugar
3. Add 6 TB pineapple juice + 1 tsp vanilla
4. In a small bowl, sift together flour, baking powder and salt.  Add to large bowl, mix well.  Set aside.
5. Melt butter in heavy 10" skillet
6. Sprinkle brown sugar evenly over butter
7. Place pineapple and cherries over butter/sugar mixture
8. Pour batter over fruit
9. Bake at 350 for 45 minutes
10. Allow to cool for 15 minutes before flipping onto a plate

Chewy Oatmeal Cookies

      2-1/4 cups unbleached all-purpose flour

      1 teaspoon baking soda

      3/4 teaspoon salt

      1-1/2 teaspoons cinnamon

      1/2 teaspoon nutmeg

      1/2 cup vegetable shortening

      4 tablespoons butter

      2 tablespoons vegetable oil

      2 1/4 cups brown sugar, packed

      2 large eggs

      1/2 cup (4 ounces) yogurt, plain or vanilla

      2 teaspoons vanilla

      3 cups thick oat flakes (old-fashioned rolled oats)

      1-1/2 cups raisins

1. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set  aside.
2. In a large bowl, cream together the shortening, butter, oil and brown sugar. 
3. Add the eggs, one at a time, beating well after each addition. 
4. Beat in the yogurt and vanilla. 
5. Stir in the oats and raisins
6. Add the flour mixture, in three additions, beating well after each addition. 
7. Drop the batter from a tablespoon-size cookie scoop (or from a tablespoon) onto parchment-lined baking sheets. 
8. Bake the cookies in a preheated 350°F oven for 14 minutes. They'll still be light tan; don't let them brown, or they'll be crisp instead of chewy. 
9. Let them cool on the parchment till lukewarm, then carefully transfer them to a wire rack; they'll be delicate when warm, then chewy as they cool. 
10. Store the cookies in a tightly closed container or plastic bag.

Yield:  65 3" cookies
www.BakingCircle.com
February 18, 2003

Buckeye Bars

Brownie Mix + necessary ingredients to bake

8 TB softened butter

1 c smooth peanut butter

2 tsp vanilla

2 TB milk

2-3 c powdered sugar

2/3 bag chocolate chips

1. Make and bake a brownie mix in a 9 x 13 pan
2. Then put 4 tablespoons of softened butter in a bowl and one cup peanut butter. 
3. Mix completely. 
4. Then add two teaspoons of vanilla and two tablespoons of milk. 
5. Mix completely. 
6. Then add between two to three cups of powdered sugar. It should have the consistency of playdough. 
7. Then pat over the completely cooled brownie base. 
8. Melt about 2/3 bag of chocolate chips with four tablespoons of butter. 
9. Pour over the peanut butter mixture and spread evenly. 
10. Refrigerate until firm.

Lemon Fluff

1 large package Cream Cheese
1 can Evaporated Milk
2 cups boiling water
2 small packages Lemon Jello
3 packages Graham Crackers
1.5 sticks Butter
1 cup Sugar
1 tsp Vanilla

1. Put one large package of cream cheese out to soften. 
2. Put one can of evaporated milk in a large glass bowl. 
3. Put two small boxes of lemon Jello in a medium sized bowl with two cups of boiling water...stir completely until dissolved.  
4. Put both in freezer. 
5. Meanwhile, crush three packs of graham crackers. 
6. Add 1 1/2 sticks melted butter and a couple of tablespoons of sugar and 1 teaspoon of vanilla.  Mix with graham cracker crumbs. 
7. Reserve about 1/3 cups for the topping. 
8. Put in a buttered 9×13 dish and pat down. 
9. Now mix cream cheese and one cup sugar in a bowl until it's kind of fluffy. 
10. Check on your freezer bowls. The Jello should be cool and somewhat thick but still liquid. The milk should have a ring of frozen milk around the edge. 
11. Get the jello out first and add cream cheese mixture to it and beat until thoroughly mixed. 
12. Get the milk out next and beat until very thick (maybe 3 or 4 minutes). It should hold a shape.
13. Now add the lemon Jello mixture to this and mix thoroughly.  
14. Pour on top of the graham cracker crust and add the remaining bits of graham cracker as a topping.  
15. Refrigerate for a couple of hours until set. 
16. Keep refrigerated.

Apple Walnut Crisp

4-6 apples, peeled, cored and sliced
1/2 c oats
1/2 c brown sugar
1/4 flour
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 c butter
1/4 c walnuts

1. Preheat oven to 375
2. Coat a square glass baking dish with baking spray
3. Place apples in baking dish
4. In a bowl, combine the next 6 ingredients
5. Cut in butter until mixture resembles coarse crumbs
6. Sprinkle topping over fruit
7. Sprinkle walnuts over topping
8. Bake for 30-35 minutes
9. Serve with Sassy Cow Maple Walnut Ice Cream

adapted from Better Homes and Gardens

Pineapple Upside Down Cake (Jill's)

2 TB butter
1/3 c brown sugar
1 TB water
8oz pineapple slices, drained
maraschino cherries, drained
1-1/3 c flour
2/3 c granulated sugar
2 tsp baking powder
2/3 c milk
1/4 c butter, softened
1 egg
1 tsp vanilla

1. Melt 2 TB butter in a 9x1-1/2 inch round cake pan.  stir in brown sugar and 1 TB water.  Arrange pineapple and cherries in the pan.  Set aside.
2. Stir together flour, granulated sugar, and baking powder. 
3. Add milk, 1/4 c butter, egg, and vanilla. 
4. with an electric mixer on low until combined.  Beat on medium speed for 1 minute. 
5. Spoon batter over fruit in prepared pan.
6. Bake at 350 for 30-35 minutes. 
7. Cool on wire rack for 5 minutes. 
8. Invert onto a plate. 

Peach Upside Down Cake:  prepare as above, except use 4 ripe peaches, peeled and sliced instead of pineapple and cherries.

Pear Upside Down Cake:  prepare as above, except use 8-1/2 oz can pear slices, drained, instead of pineapple and cherries.

Peanut Butter Cookies

1 cup butter
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
2-1/2 c flour
1 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt

1. Heat oven to 375
2. Mix butter, peanut butter, sugars and egg.
3. In a seperate bowl, mix dry ingredients.
4. Add dry ingredients to wet.
5. Roll into small balls.
6. Place 3 inches apart on lightly greased cookie sheet.
7. Flatten with fork dipped in water.
8. Bake 10-12 minutes.

Better Homes and Gardens

Tea Bag Cookies

Cookies:

1.5 cup butter, softened

2 cup sugar

4 eggs

1 tsp vanilla extract

5 cup flour

2 tsp baking powder

1 tsp salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 inch thick. Cut into shapes with tea bag shaped cookie cutter (for easy release of dough, remember to coat the cutter with flour before cutting). Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Icing:

5-1/2 cup powdered sugar, sifted (measure before sifting)

7 TB whole milk, divided

2 TB light corn syrup

1 tsp pure vanilla extract

1/2 tsp salt

3 TB unsweetened natural or dutch-process cocoa powder*

1. Whisk the powdered sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
2. Spread vanilla icing onto top half of the cookies. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. 
3. Spread chocolate icing onto bottom half and allow the icing to set completely, about 1 hour, before serving.

Cookies from here:  https://www.allrecipes.com/recipe/10402/the-best-rolled-sugar-cookies/

Icing from here:  https://sallysbakingaddiction.com/black-and-white-cookies/

Cookie Cutter from here:  https://bakerlogy.com/

Almond Berry Cookies

1 lb butter

1 c white sugar

4 c flour

1 tsp vanilla

1/2 LB ground almonds

Raspberry jam

Note:  this is a recipe from my Grandmother.  While the ingredients were written down, the instructions were lost along the way. The first time I make this, I will further refine.

1. Pre-heat oven to 350
2. Cream first 5 ingredients together 
3. Refrigerate dough until firm
4. Roll out on floured surface
5. Cut out shapes with a tiny cookie cutter
6. Bake until golden brown
7. Let cool slightly
8. Put two cookies together with raspberry jam in the center
9. Roll in white sugar

from Elaine Moseman via Linda Lawrence

Pecan Pie Bars

1¼ cup flour
½ cup powdered sugar
¼ teaspoon salt
½ cup butter
2 eggs
1 cup chopped pecans
½ cup brown sugar
½ cup light corn syrup
2 Tablespoons melted butter
1 teaspoon vanilla

1. Preheat the oven to 350 degrees. Spray an 11x7x1/2 inch baking pan with cooking spray.
2. Combine flour, sugar, and salt in a food processor. Pulse 3 times. Add butter and pulse until it resembles coarse crumbs. Press into the bottom of the pan. Bake for 20 minutes, or until golden brown.
3. Mix together eggs, pecans, brown sugar, corn syrup, butter, and vanilla. Pour over crust.
4. Bake for an additional 20 minutes or until filling is set. Cool in pan and cut into squares.

Makes 24 bars

Love Feast Table

Ozark Pudding

1/3 cup flour
1-1/4 tsp baking powder
1/8 tsp salt
1 egg
3/4 cup sugar
1/2 cup chopped nuts
1/2 cup chopped apples
1 tsp vanilla
whipped cream or ice cream

1. Heat oven 325 degrees
2. Grease a pie plate
3. Sift together flour, baking powder and salt. In mix bowl, beat eggs and sugar until light and creamy. Add flour mixture and blend well.
4. Fold in apples, nuts and vanilla
5. Turn into baking dish and bake 30 minutes

Marshall Field's
The Family Cookbook Project

Choc-Oat-Chip Cookies

1-3/4 c flour
1 tsp baking soda
1-1/4 c packed brown sugar
2 sticks butter, softened
1/2 c granulated sugar
2 large eggs
2 TB milk
2 tsp vanilla
2-1/2 c oats
12 oz chocolate chips

1 c pecans

1. Preheat oven to 375
2. Combine flour and baking soda in a small bowl.
3. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy.
4. Beat in eggs, milk and vanilla.
5. Gradually beat in flour mixture.
6. Stir in oats, chocolate chips and pecans.
7. Drop by rounded tablespoons onto ungreased cookie sheets
8. Bake for 9-10 minutes
9. Cool on baking sheet for 1 minute, then transfer to wire racks

from Nestle Toll House

Peanut Butter Banana Cake

Cake

1/2 c butter, softened

1-1/2 c sugar

2 eggs

1 c mashed ripe bananas (2-3)

1 tsp vanilla extract

2 c flour

2 tsp baking powder

1 tsp baking soda

1/2 c milk

Icing

1/3 c creamy peanut butter

1/3 c milk

1-1/2 tsp vanilla extract

3 c powdered sugar

1. In a large bowl, cream the butter and sugar until light and fluffy
2. Add eggs one at a time, beating well after each addition
3. Beat in bananas and vanilla
4. Sift together the flour, baking powder and baking soda
5. Add flour mixture alternating with milk, beating well after each addition
6. Pour into a greased 9x13" baking pan
7. Bake at 350 for 30-35 minutes until toothpick inserted near center comes out clean
8. Cool on wire rack
9. For frosting, mix peanut butter, milk and vanilla until well blended, then gradually beat in powdered sugar
10. Spread over cake

from Taste of Home

Monster Cookies

2 eggs
2/3 cups granulated sugar
1 cup brown sugar
1/2 tsp vanilla extract
6 TB butter, softened
1-1/2 tsp baking powder
1 cup peanut butter
1/3 cup chocolate chips
1/3 cup M&Ms
1/3 c heath toffee bits
3 cups oatmeal (dry)

1. Mix together the ingredients in the order listed.
2. Spray or butter cookie sheets.
3. Drop dough onto a cookie sheet with an ice cream scoop and flatten slightly.
4. Bake at 350°F for 15-20 minutes or until done.

Makes ~18 large cookies

Pumpkin Pie

¾ c granulated sugar

1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves

1/4 tsp nutmeg
2 large eggs
1 can (15 oz) Libby’s Pumpkin
1 can (12 oz) evaporated milk

1. Mix sugar, cinnamon, salt, ginger, cloves and nutmeg in a small bowl
2. Beat eggs in large bowl
3. Stir in pumpkin and sugar/spice mixture
4. Gradually stir in evaporated milk
5. Pour into pie shell
6. Bake in preheated 425 oven for 15 minutes
7. Reduce temp to 350 and bake for another 40-50 minutes or until knife inserted near center comes out clean
8. Cool on a wire rack for 2 hours

from Libby's

Carmalita Bars

1-3/4 c flour

1-3/4 c oatmeal
1-1/3 c brown sugar
2 tsp baking soda
1 tsp salt
2 sticks butter, softened
1 c chocolate chips
1 c pecans
1 c hot caramel

1. Mix flour, oatmeal, sugar, soda, salt and butter until crumbly
2. Put ½ into a greased and floured 8x8” pan
3. Bake at 350 for 10 mintues
4. Top with chocolate, pecans, caramel
5. Sprinkle with the rest of flour mix
6. Return to oven for 15 minutes

Recipe from Lawrence University

Brownies (Natalie's)

1/2 stick butter

2 oz unsweetened chocolate
2 eggs

1 c sugar
1/2 tsp vanilla
1/2 c flour

1. Melt butter and chocolate
2. In a bowl, beat eggs, then add sugar and mix until thick but not grainy
3. Add chocolate/butter and vanilla, mix well
4. Add flour
5. Spread in a 8x8 pan
6. Bake at 350 for 20-25 minutes

from Natalie Callandar

Meringe Torte

3 egg whites (1/3-1/2 c)

¼ tsp cream of tartar
1 c sugar

1. Heat oven to 275
2. Beat egg whites and cream of tartar until frothy
3. Gradually beat in sugar a little at a time
4. Beat until very stiff and glossy
5. Spread on heavy brown paper in 8 - 9” rounds
6. Bake 60 minutes
7. Turn oven off and let cool before removing
8. Top with fruit and cream

Serves 8

from Barb Stanley

Sweet Potato Pie

40 oz canned sweet potatoes

½ c half and half
3 eggs
¼ c granulated sugar
4 TB butter, melted
½ tsp salt
½ tsp nutmeg
1 tsp cinnamon

1. Preheat oven to 350
2. Drain yams and mash with fork or ricer
3. In a bowl, combine yams, half and half and eggs
4. Mix in sugar, butter and salt
5. Stir in spices
6. Pour into pie shell
7. Bake 45-50 minutes or until a knife inserted into the center comes out clean

Recipe by Keisha Kogan