Whole Wheat Honey Carrot Cake

1/2 cup coconut oil or softened butter
1 cup honey
2 large eggs
2 cups finely grated carrots
1/4 cup orange juice
2 tsp. vanilla
2 cups of wheat flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 cup raisins (optional)
1/3 cup walnuts (optional)

Mix all of the wet ingredients in a bowl.  In a separate bowl, mix all of the dry ingredients.
Add the dry to the wet.  Bake at 350* for 25-30 minutes in a bundt pan.

Fruit Pizza

Glaze--this must be made first, and refrigerated for 2 hours.
1/4 cup lemon juice
1 cup sugar
dash of salt
3 Tbsp. cornstarch
3/4 cup water
1 cup orange juice

-Stir in saucepan, boil 1 minute, then refrigerate for 2 hours. 

Crust
3/4 cup butter
2 cups flour
1/2 cup sugar
1 egg
1/2 tsp. vanilla

-Mix ingredients together and spread on a jelly roll pan.  Bake at 350* for 10-12 minutes.  Cool.

Filling
1 8oz pkg of cream cheese
1/3 cup powdered sugar
1/2 tsp. vanilla

-Mix together and spread onto cooled, baked crust.

-Arrange fruit on filling, whatever fruit you like (strawberries, grapes, kiwi, apples, pears, bananas, raspberries, blueberries, peaches, pineapple, etc.).

-Pour the glaze over the fruit and refrigerate until ready to eat. 
Note: The glaze may need to be thinned a little with water.

Funnel Cakes

1.  Beat 3 large eggs.  Add 1/4 c. sugar and 2 cups milk.

2.  Add 3 2/3 cup flour, 1/2 tsp. salt, and 2 tsp. baking powder.  Mix well.

3.  Pour into about 2 inches of oil making a design or use a funnel (and your finger to stop up the hole.

4.  Brown on both sides.

5.  Top with powdered sugar and/or cinnamon.

Toffee Shortbread Cookies

1 stick of butter, at room temp
1/4 cup confectioners' sugar
1 tsp. vanilla
1 cup flour
1/4 tsp salt
1/2 cup toffee bits
1/2 cup mini chocolate chips (optional)

1.  Preheat oven to 350*.  Using an electric mixer on medium-high speed, cream together butter, sugar & vanilla.  Stir in flour and salt.  Fold in toffee bits (and chocolate chips, if desired).

2.  Roll into 1-inch balls.  Bake for 12-14 minutes.

3.  Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool.

Old Fashioned Butter Cake

1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk, see variation below
sifted powdered sugar


Preheat oven to 350 degrees F. Butter and flour baking dish.

Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.

Pour batter into prepared baking dish. Bake for about 1 hour or until a pick inserted comes out clean.

Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.

Dust with powdered sugar before serving.

Bake in 9x13 baking dish or 2 loaf pans....

Variation to buttermilk: mix 1 Tbsp apple cider vinegar to 1 cup milk.


*From Granny

Deep Dish Dutch Apple Pie

Mix together:

1 1/2 cups sugar
1/2 cup flour
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt

Coat 12 cups thinly sliced tart apples (Granny is a good pie choice) with the mixture.

Put into a ready 9-inch pie pastry. 

Add crumb topping:
1 stick of butter
1/2 cup sugar
3/4 cup flour

Cook at 425* for 1 hour.

My Homemade Twix Bars.

1. Cream together 1 cup butter and 1/2 cup powdered sugar.
2. Add 1/2 tsp. salt and 2 cups flour and mix well.
3. Pat into a 9" x 13" greased baking pan. Bake at 350* for 15-20 minutes.
4.  Carefully spoon hot caramel filling onto shortcake crust.
5.  Place 4-6 chocolate bars on the top and let it melt; spread with a knife once melted.
6.  Refrigerate!!  

Caramel Filling
1 cup brown sugar
1 teaspoon white flour
1/2 cup butter
2 egg yolks
2/3 cup evaporated milk
1 teaspoon vanilla

Combine brown sugar, flour, butter, egg yolks, and evaporated milk. Bring to a boil, stirring, for 10 minutes. Remove from heat. 

Carmelitas

Dough:
1 cup cream
1 1/2 cup butter
1 1/2 cup brown sugar, packed
2 cups wheat flour
2 cups rolled oats
2 tsp. baking soda

Press half of mixture in a 9X13 pan.  Bake at 350* for 10 minutes.

Meanwhile, melt the following over med. heat on the stove top to make the caramel.  Then bring to a boil, stirring for 10 minutes.

1 cup brown sugar
1 teaspoon white flour
1/2 cup butter
2 egg yolks
2/3 cup evaporated milk
1 teaspoon vanilla (add after done boiling)

Remove pan from oven  and sprinkle 6 oz chocolate chips.  Pour caramel over chocolate chips.  Crumble remaining dough mixture over the caramel and return to the oven and bake for 15-20 minutes. 

Apple Pie Bars

Crust:
2 1/4 cups flour
3/4 tsp. salt
2/3 cup butter
8-10 tbsp. water

Mix flour and salt.  Cut in butter.  Add water.  Knead until a ball forms.  Roll out dough out in a rectangle onto a floured surface.  Wrap dough around rolling pin and then unwrap onto a greased jelly roll pan, going slightly up the sides.

Filling:
2/3 cup sugar
1/3 cup flour
1 tsp. cinnamon
about 7 slightly tart apples, peeled, cored and cut into pieces

Toss apples around in the sugar/flour/cinnamon mixture.  Spoon evenly over crust.

Crumb Topping:
1 cup oats
1 cup packed brown sugar
1/2 cup flour
1/2 cup butter

Stir together until crumbly.  Sprinkle onto filling.

Cook for 40-45 minutes at 375*

Chocolate Zucchini Cake

Combine the following:

2 eggs
1 cup olive oil

1 1/2 cup sugar

2 tsp. vanilla

2 cups wheat flour

1/2 cup cocoa powder

1 1/2 tsp. baking soda

1 tsp. salt

1/2 tsp. cinnamon

Add 2 cups grated zucchini.

Fold in 1/2 cup chopped walnuts.

Bake at 350* for 25-30 minutes.

Chocolate Frosting:

1 1/2 sticks of softened butter

2 cups powdered sugar

1/4 cup powdered cocoa

1 1/2 tbsp. milk

1/2 tsp. vanilla

Beat together until smooth.

Caramel Bars

1 stick of butter
2 cups brown sugar
3 eggs
1 tsp. vanilla
1/2 tsp salt
1 3/4 tsp baking powder
1 3/4 cup + 3 Tbsp. flour
1/2 cup chopped walnuts (optional)

Melt butter over stove top.  Add sugar, melt; cool.  Add eggs, vanilla, and dry ingredients.  Bake at 350* in a greased 9 x 13 pan for 25 minutes. 

Homemade Vanilla Ice Cream

I lost the recipe book that came with my cuisinart ice cream maker.  I found this online, and I think it might be the one.  It's the creamiest homemade ice cream ever.  I don't want to lose the recipe again!

Ingredients

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Chocolate-Covered Oreo Cookie Cake

1 pkg. devil's food cake mix

For the glaze:

4 squares Bakers's Semi-Sweet Chocolate

1/4 cup butter

For the cream cheese frosting middle:

1 pkg. (8 oz.)  Cream Cheese, softened

1/2 cup sugar

2 cups whipped cream  (I prefer to make my own whipped cream)

12  Oreo Cookies, coarsely crushed

Heat oven to 350ºF.

Bake cake according to package directions.  Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
 
Microwave chocolate and butter in small microwaveable bowl for 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped cream and crushed cookies.
 
Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Pineapple Cake

2 cups flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can crushed pineapple
1 tsp. vanilla
1/2 cup nuts

Mix together.  Spread in a greased 9X13 cake pan.  Bake at 350* for 25-30 minutes.   Top with whipped cream.  

Orange Rolls

In a mixer, combine the following:
1 1/2 cups hot water
1 1/2 Tbsp. yeast
1/2 cup sugar

Let proof for about 10 minutes, until foamy.

Add:
1 cup orange juice
1/3 up oil
1 1/2 Tbsp lemon juice

Mix well.

Add, while mixing on low speed:
1 tbsp. salt
6 1/2 - 7 cups flour, one cup at a time.

Mix for about 5-7 minutes.

Cover and let sit for about 1 hour, until doubled in size.

Filling:
Melt the butter and mix until smooth:
1/4 cup orange juice concentrate
1/2 cup sugar
1 stick (1/2 cup) butter

Roll out in a long rectangle shape on lightly-floured board or counter. Add more flour if needed.  Spread filling on top and roll up. Cut 1 inch thick and let rise on a cookie sheet until they double in size. (Cover with a clean dishcloth.) *Reserve 3 Tbsp. of filling for frosting (see below).  Bake at 350* for 18-25 minutes.

Frosting:
Beat the following until fluffy:
4 oz cream cheese
3 Tbsp. orange filling
dash salt
1/2 tsp. vanilla
1 1/2 cup powdered sugar

Pumpkin Roll

2/3 cup pumpkin
1 cup sugar
3 eggs
1/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 cup flour

Preheat oven to 375*. Line 15x11 jelly roll pan with wax paper. Spray with cooking spray. Sprinkle a kitchen towel with powdered sugar (about 1/4 cup).

Combine all the ingredients above. Spread evenly into prepared pan.

Bake for 13 to 15 minutes. Cake should spring back at the touch. Immediately loosen and turn on to prepared towel. Peel wax paper off. Roll cake up with the towel and let cool on a wire rack for 1 hour.

Combine:
1 pkg room temperature cream cheese
6 tbsp. butter
1 cup powdered sugar
1 tsp. vanilla

Unroll the cake and spread filling over the cake. Re-roll cake (without the towel) and wrap in plastic wrap. Refrigerate for at least 1 hour.

Slice and serve.

Lemon Bars

1. Cream together 1 cup butter and 1/2 cup powdered sugar.
2. Add 1/2 tsp. salt and 2 cups flour and mix well.
3. Pat into a 9" x 13" greased baking pan. Bake at 350* for 15-20 minutes.
4. Mix together 4 eggs, 2 cups sugar, 1/2 tsp. baking powder, 1/4 cup flour, 1/4 cup lemon juice and pour over hot crust.
5. Bake at 350* for 20-25 minutes. When done, sprinkle with powdered sugar. Cut when cool.

Buttercream Frosting

1-1 1/2 sticks of butter

2 cups powered sugar

1 1/2 Tbsp. milk

1/2 tsp. vanilla

Beat together.

Gingerbread Cookies

Cream together:
1 stick of butter
1 egg
1/2 cup sugar
3/4 cup molasses

Mix in:
3 cups of flour (I use wheat, and it's delicious!)
1/4 tsp. salt
3/4 tsp. baking soda
2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves

Roll out dough, adding flour to prevent sticking. Use a gingerbread man or a pumpkin or what ever you prefer.

Cook at 350* for 8-12 minutes.

Frost with buttercream frosting.

Peaches and Cream Pie

3/4 cup wheat flour
1 (3 ounce) package non‑instant vanilla pudding mix  (about 1/4 cup of cannery pudding)
3 tablespoons butter
1 egg 
1/2 cup milk


1 (8 ounce) package cream cheese
1/2 cup white sugar
2 1/2 cups canned sliced peaches, syrup reserved

1 tablespoon white sugar
1 teaspoon ground cinnamon

1. Preheat the oven to 350*. Drain peaches and reserve the syrup; set aside.

2. Combine flour, pudding mix, butter, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.

3. Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.

4. Bake for 30 to 35 minutes. Do not over bake.