Cinammon Almond Braid

1 tube (8 oz.) refrigerated crescent rolls
2 Tbsp. plus 1/4 cup sugar, divided
1 tsp. ground cinnamon
1/2 c. finely chopped slivered almonds
1 Tbsp. butter, melted
1/4 tsp. almond extract

Icing:
1/2 c. confectioners' sugar
1/4 tsp. almond extract
1 1/2 to 2 tsp. milk
1/4 tsp. ground cinnamon

1. Line a 15 x 10 X 1 inch baking pan with parchment paper.
2. Unroll crescent dough into prepared pan; seal seams and perforations.
3. Combine 2 Tbsp. sugar and cinnamon; sprinkle over dough.
4. Combine the almonds, butter, extract, and remaining sugar; spread lengthwise down the center of dough.
5. On each long side, cut 1-inch-wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal.
6. Bake at 375* for 10-15 minutes or until golden brown. Cool for 10 minutes; remove to a wire rack.
7. For icing, in a bowl, combine confectioners' sugar, extract, and enough milk to achieve desired consistency. Drizzle over braid, sprinkle with cinnamon. Serve warm.

Prep: 20 min. Bake: 10 min. + cooling

*I thought this tasted even better the next day, not warm--so be sure to have leftovers!

Pie Filling Cake

1 can fruit pie filling (I've tried cherry and blackberry and love both)
1 box yellow cake mix
1 cube butter

1. Grease and flour 9x9 square pan.
2. Pour in one can pie filling
3. Dump in powder cake mix (don't prepare it...you just need the powder)
4. Melt 1 cube butter and pour it on top of the pie filling and cake mix.
5. Bake at 425* for 20 min.

This is really easy and very yummy. It kind of tasted like cobbler.

Oil Pie Crust

8 OR 9 INCH ONE CRUST PIE

1 CUP PLUS 2 TBL. FLOUR
1/2 TSP SALT
1/3 CUP OIL
2 TO 3 TBL COLD WATER


10 INCH ONE CRUST OR 8-9 INCH TWO CRUST PIE

1 3/4 CUPS FLOUR
1 TSP SALT
1/2 CUP OIL
3 TO 4 TBL WATER


10 INCH TWO CRUST PIE

2 2/3 CUPS FLOUR
1 1/2 TSP SALT
3/4 CUP OIL
4 TO 5 TBL WATER



MEASURE FLOUR AND SALT INTO MIXING BOWL, ADD THE OIL AND MIX WITH A FORK UNTIL IT RESEMBLES SMALL PEAS. SPRINKLE WATER OVER THE FLOUR ONE TABLESPOON AT A TIME. MIX WITH A FORK UNTIL THE FLOUR IS MOISTENED AND THE DOUGH JUST CLEANS THE BOWL. ADJUST THE WATER UNTIL THE DOUGH “FEELS LIKE PLAYDOUGH”, OIL MAY BE ADDED. FORM INTO A BALL AND FLATTEN. ROLL BETWEEN TWO SHEETS OF WAXED PAPER UNTIL 1” LARGER THAN YOUR PIE PLATE ALL AROUND, HINT ---MOISTEN THE SURFACE SLIGHTLY UNDER THE WAXED PAPER TO KEEP IT FROM SLIDING. RELEASE THE TOP SHEET OF PAPER AND REPLACE OVER THE DOUGH, FLIP OVER AND REMOVE THE OTHER SHEET, FOLD IN HALF OVER THE PAPER IN YOUR HAND AND PLACE IN THE PIE PLATE. REMOVE THE SHEET AND PRESS AND FORM THE DOUGH INTO THE CORNERS. FILL THE PIE AND PREPARE THE TOP CRUST IN THE SAME MANNER, PLACE SLITS IN THE TOP CRUST TO VENT. BAKE AS DIRECTED.

Apple Pie (French and Regular)

8 INCH PIE

1/2 CUP SUGAR
1 TBL FLOUR
1/4 TSP NUTMEG
1/4 TSP CINNAMON
DASH SALT
5 CUPS THINLY SLICED, PARED APPLES (ABOUT 4)
1 TBL BUTTER OR MARGARINE

9 INCH PIE

3/4 CUP SUGAR
1/4 CUP FLOUR
1/2 TSP NUTMEG
1/2 TSP CINNAMON
DASH SALT
6 CUPS THINLY SLICED, PARED APPLES (ABOUT5)
2 TBL BUTTER OR MARGARINE

10 INCH PIE

1 CUP SUGAR
1/3 CUP FLOUR
1 TSP NUTMEG
1 TSP CINNAMON
DASH SALT
8 CUPS THINLY SLICED, PARED APPLES (ABOUT7)
3 TBL BUTTER OR MARGARINE


HEAT OVEN TO 425 DEG. PREPARE CRUST. STIR TOGETHER SUGAR, FLOUR, NUTMEG, CINNAMON AND SALT; LIGHTLY TOSS WITH APPLES TO COAT. TURN INTO PASTRY LINED PAN; DOT WITH BUTTER. COVER WITH TOP CRUST, WHICH HAS SLITS CUT IN IT; SEAL AND FLUTE EDGE. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 40 TO 50 MINUTES OR UNTIN CRUST IS NICELY BROWNED AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. SERVE WARM AND IF DESIRED, WITH ICE CREAM OR WEDGES OF CHEESE.

FRENCH APPLE PIE

FOLLOW RECIPE FOR 9 INCH APPLE PIE EXCEPT PREPARE PASTRY FOR ONE CRUST PIE. OMIT BUTTER AND TOP FILLING WITH CRUMB TOPPING: 1 CUP FLOUR, 1 TSP CINNAMON, 1 TSP NUTMEG, 1/2 CUP FIRM BUTTER OR MARGARINE AND 1/2 CUP BROWN SUGAR (PACKED). CUT IN WITH A PASTRY BLENDER OR FORK UNTIL CRUMBLY. TOP EVENLY AND INCREASE BAKING TIME TO 50 MINUTES. COVER CRUMB TOPPING WITH FOIL LAST 10 MINUTES OF BAKING TO PREVENT OVER BROWNING.

Strawberry Delight

1 package (3 oz.) strawberry gelatin
1 package (10 oz.) sliced frozen strawberries
1 Tbsp. suagr
Dash salt
1 c. whipped cream, whipped with 1 Tbsp. of sugar
1/2 of a large angel food cake, torn in pieces

1. Dissolve gelatin in 1 1/4 c. boiling water.
2. Stir in strawberries, sugar, and salt.
3. Cool until gelatin is thick and syrupy.
4. Fold in whipped cream, keeping 1/4 c. for garnish.
5. Place half the cake pieces into a 203 quart serving bowl.
6. Pour half the the strawberry cream mixture over cake; add another layer of torn cake pieces and then remaining strawberry cream mixture.
7. Refrigerate 1-2 hours or until set.
8. Top each serving with a dollop of whipped cream.

Makes about 10 servings

Chocolate Chip Peanut Butter Cookies

1 c. + 2 Tbsp flour
1/2 tsp. baking soda
1/2 c. butter
1/2 c. crunchy peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
6 oz. chocolate chips

1. Cream sugars, egg, butter, and peanut butter.
2. Sift dry ingredients together and add to creamed mixture.
3. Add vanilla and chocolate chips.
4. Roll dough into balls and bake at 350* for ten minutes or until golden brown.

Oatmeal Raisin Cookies

1/2 lb. butter or margarine, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 c. oats
1 c. raisins

1. Preheat the oven to 350*.
2. Cream butter and sugars.
3. Add eggs and vanilla and mix well.
4. In a separate bowl, combine flour, baking soda, cinnamon, and salt.
5. Add dry mix to wet mix a little at a time. Blend well.
6. Stir in oats and raisins.
7. Bake 10-12 min.

Oreo Cookie Dessert

1 package of Oreo cookies
¼ cup of butter, melted
2 (4 oz.) boxes of French Vanilla instant pudding
1 (8 oz.) package of cream cheese, softened
1/3 cup of powdered sugar
1 (16 oz.) tub of whipped topping

1. Make pudding according to directions on package. Put in refrigerator to set.
2. Put Oreo cookies in a food processor and chop until finely crumbled. Pour crumbs in a bowl and remove 1 cup of crumbs and set aside.
3. Pour melted butter in remainder of Oreo crumbs and mix well. Line the bottom of a 9x13 dish with Oreo crumbs and butter mixture. Press firmly and place in refrigerator to set.
4. While cookie crust is setting, mix softened cream cheese with the powdered sugar. (For a quick softening, place in microwave for 45 seconds.)
5. Add cream cheese and powdered sugar mixture to the pudding. (It may be a bit lumpy if the cream cheese wasn’t soft enough, but that’s okay.)
6. Fold whipped topping into mixture. Pour this final mixture over the Oreo crust.
7. Sprinkle the crumbs which had been set aside OVER the final mixture.
8. Place back into refrigerator until ready to serve.

Notes: Have been told it tastes better if it has set for at least 12 hours, but have served it as quickly as 1 hour with no complaints. This recipe can also be stretched to fill a 9x9 as well as a 9x13. Simply make a thinner crust and pour less pudding on top—it tastes just as good!

Cake cookies

1 cake mix (choose your favorite--I like funfetti)
2 eggs
1/3 c. oil
1 can frosting

1. Preheat oven to 375*
2. Combine cake mix, eggs, and oil. Stir until thoroughly moistened.
3. Form 1" balls and place 1 1/2 in. apart on ungreased cookie sheets.
4. Bake 6-8 minutes.
5. Top with frosting and serve. Yum!

*This recipe is ridiculously simple but is one of my favorites.

Orange Rolls

Filling:
1/3 c. melted butter
1/2 c. sugar
1 orange rind, grated


Mix all ingredients


Rolls:

2 tsp. yeast
1/4 c. warm water
3 eggs, well-beaten
1/2 c. shortening
1/2 c. sugar
1 c. warm water
4 1/2 c. flour
2 tsp. salt


Soften yeast in the 1/4 c. warm water. In a large bowl, combine eggs, shortening, sugar, 1 c. warm water, 2 1/2 c. of the flour, salt, and softened yeast. Beat until smooth. Add remaining flour; blend well. Cover and allow to rise until double. Punch down and refrigerate overnight. 3 hours before baking, divide dough in halth. Roll each half into a rectangle 1/2 inch thick. Sprea orange mixture evenly over dough. Roll up jelly roll style and cut into 1-inch slices.


Option 1: Place into greased muffin tins (each 1-inch slice in one muffin cup). Let rise. Bake at 400* for 12-15 minutes. This method is great for sweet dinner rolls.
Option 2: Place on greased cookie sheets with the edges touching. Let rise. Bake at 400* for 12-15 minutes (like cinnamon rolls). Top with icing.

Megan Hambly

Hot Fudge Sauce

*This is the hot fudge sauce we have with ice cream at our home after temple trips or at new ward member family nights. It's a "secret" recipe...don't give it out too much!*

2 cups sugar
3 heabing Tbsp. cocoa powder
3 heaping Tbsp. flour
1/2 c. butter
1 12-oz. can evaporated milk
1 tsp. vanilla

Sift flour and cocoa into saucepan. Add sugar and stir to mix. Put butter in pan, turn heat to medium and stir while gradually adding the evaporated milk. Continue cooking and stirring until sauce boils. Lower heat, but keep small boil going for 5 minutes. Remove from heat and add vanilla. It is ready to use. Store leftover sauce in the refrigerator. Warm up quantity desired until it is gone. ENJOY!

Marilyn Petersen

Popcorn Cake

4 qt. popped corn
1 c. butter or margarine
2 c. nuts
1 1/3 c. sugar
3 c. mini marshmallows
½ c. light corn syrup
1 ½ c. M&Ms
1 tsp. vanilla

Mix popcorn, nuts, marshmallows and M&Ms in large bowl. Melt butter in heavy saucepan and add sugar and corn syrup. Bring to a boil, stirring and simmering for 3 minutes. Add vanilla and blend well. Pour over popcorn mixture and mix well. Let stand 2 minutes to cool. Arrange on baking sheet into candy cane shape. Wrap in plastic wrap to store. Can make smaller candy canes to give away. I usually put on cookie sheet and cut into small squares.

Orange Rolls

This is my mom's recipe. They are delicious. You can serve them with dinner, or if you add a glaze to the top they make great sweet rolls.

Roll Dough:
1 1/2 cups warm water
2 tsp yeast
3 TBSP sugar

Mix together and let sit a few minutes so yeast can dissolve...add

1 egg
2 TBSP butter

Mix and add

3 cups flour
1 tsp salt

Mix well, adding a little more flour if it is too sticky (you want it slightly sticky but manageable).
Let rise until double, about 45 minutes. Roll out to about 1" thickness, rolling into a rectangle.

Orange Filling:
Melt 3/4 cube ofbutter and add 1/2 cup sugar and grated orange peel from one orange. Spread this mixture on top of dough and then roll up like cinnamon rolls. Cut into 1" pieces (dental floss or thread works well) and put into greased muffintins. Let rise until double, about 30 minutes. Bake at 375 for 15-18minutes. Enjoy!

Megan Hambly

How to make a really good smoothie...

*Start by buying a bag of frozen mixed fruit from the grocery store. I prefer bags that contain pineapple, mango, and strawberries.
*Get out your blender
*Put in Mixed fruit (not defrosted), 100% Orange Juice (Pre-made works well, but if you make it from the can I think that would work just as nicely), and one 8 oz. yogurt (any flavor works, try different ones to see what you like best). Portion sizes depend on how much smoothie you want and how thick you want it. You can play around with that too. Usually we just stick with one yogurt though and it is plenty.
*Blend away. We don't use any ice since the frozen fruit serves the same purpose.
*Sometimes we will add a banana if they are on hand.

And WAH-LAH! (How do you spell that?) You have a deliciously easy (and healthy) treat!

(Stolen from Kim Perry's blog) (but really, I like to think of it as borrowing...)

Every Cookie You Have Ever Dreamed of...

Hi girls,
This website has hundreds of cookie recipes (seriously). Kind of fun, and nice, if you are looking for a particular kind of cookie...
Enjoy!
http://www.northpole.com/Kitchen/Cookbook/cat0001.html

Lemon Cookies with Lemon Glaze

3/4 C shortening
1 C. sugar
3 eggs
2 small packages instant lemon pudding
2 C flour
3/4 teaspoon soda
1/4 teaspoon salt

Cream shortening and sugar. Add eggs and beat. Add pudding (dry mix) and dry ingredients. Mix well. Roll into balls. Don't make big balls because they won't cook all the way through. Bake 375 degrees for 8-10 minutes. When pulled out of the oven, they should be soft, slightly craked on the top, and have a touch of golden brown.

Glaze:
1 1/2 tablespoon milk
1 1/4 C powdered sugar
1 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon grated lemon

Melt butter with milk in a pan over a low setting. Take off heat and stir in powdered sugar. Wisk until smooth. Add lemon juice and rind. Wisk. Frost cookies while cookies are still warm. (You might want to do this on waxed paper because the frosting has a tendency to get everywhere and waxed paper makes for easier clean up.)

This is Sister Lewis' recipe (she is the Stake RS President). They are the most amazing Lemon Cookies I have ever tasted!

Megan Hambly

Mandi's Sugar Cookies

1 c. butter
2 c. sugar
2 eggs
2 tsp. vanilla
1 cup sour cream or cream cheese (I prefer cream cheese)
6 cups flour
2 tsp. soda
1 tsp. salt

Cream butter, sugar, eggs, vanilla. Add cream cheese. In separate bowl, combine flour, soda, and salt. Add gradually to creamed mixute. Bake at 350 for 8-10 minutes. (You can refrigerate the dough if you want to, but it isn't necessary). This is really yummy and extremely easy sugar cookie recipe!

Megan Hambly

Grandma Hambly's Cheesecake

Crust:
6-8 large graham crackers
1/2 stick butter, melted

Finely crush graham crackers. Pour crushed graham crackers into a springform pan, spreading them evenly. Melt butter, and pour on top of graham crackers. USe the butter to smoosh the graham crackers together.

Cheesecake:
16 oz. cream cheese
3 eggs, separated
dash salt
dash cinnamon
1/2 tsp. vanilla
1/2 c. sugar

Mix cream cheese, egg yolks, salt, cinnamon, vanilla, and sugar. Blend well. In a separate bowl, whip egg whites until stiff peaks form. Fold eggs whites into cream cheese mixture. Pour the entire mixture on top of the prepared graham cracker crust. Bake for 45 min, 350 degrees. Take out of oven, spread topping over cheesecake. Put back in oven and bake for another 5 min. Cool 2-3 hrs. before serving (but it is better the next day)

Topping:
1 1/2 c. sour cream
1/2 tsp. vanilla
5 tsp. sugar
dash salt

Mix all ingredients together, blend well. Pour on top of cheesecake after it has baked for 45 min (See above directions) Enjoy!

*This cheesecake is Ryan's grandma's recipes. It is amazing and relatively simple. We have served it with fruit, with chocolate, with caramel, and just by itself--and it is amazing every way you try it!

Megan Hambly

Mrs. Field's Cookies

1 lb. butter (softened)
2 cups dark brown sugar
1 1/2 cups gran. sugar
3 large eggs
1 1/2 tsp. salt
1 1/2 tsp. Baking Soda
2 tsp. vanilla(Mix together)
Add 6 cups flour (This is a thick dough)
Add Choc chips (milk or semi sweet), and nuts (if you want)

Bake 350 degrees until done. All ovens are different, size of cookies vary, so anywhere from 10 minutes to 15 minutes

Jill Thayer

Spice Cake with Penuche Icing

Cake
2 c. flour
1 c. granulated sugar ¼ tsp. cloves
¾ tsp. baking soda 1 c. buttermilk
1 tsp. salt ¾ c. brown sugar
1 tsp. cinnamon ½ c. oil
3 eggs

Into mixer bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves. Add buttermilk, brown sugar, and oil. Beat 2 minutes on medium speed of mixer. Add eggs; beat 2 minutes more. Spread batter in two greased and floured 9-inch round layer cake pans. Bake in 350 degree oven for 25-30 minutes. Cool 5 minutes, remove from pan. When cool, frost with penuche icing.

Penuche Icing
½ c. butter
¼ c. milk
1 c. brown sugar
2 ½ c. powdered sugar

In saucepan, melt ½ cup butter, stir in 1 cup brown sugar. Bring to boiling; cook and stir over low heat for 2 minutes. Stir in ¼ cup milk. Return to boiling, stirring constantly. Remove from heat and cool to 120 degrees. Gradually beat in 2 ½ cups sifted powdered sugar. If icing becomes too thick, 1-2 tablespoons of milk will help to thin it.

Taylor Watanabe