Cinnamon Zucchini Bread

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar (I use 3/4 cup)
3 tsp vanilla
2 cups grated zucchini
1 cup cinnamon chips (or chocolate or walnuts)

Grease and flour two 8x4 inch pans.  Preheat oven to 325.
1. Sift flour, salt, baking powder, soda, and cinnamon together.
2. Beat eggs, oil, vanilla, and sugar together.  Add sifted ingredients to creamed mixture and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.
3. Bake for 40-60 minutes.  Cool in pan on rack for 20 minutes.  Remove bread from pan and cool completely.

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Double Chocolate Zucchini Muffins

1 cup flour
1/2 cup cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup mini chocolate chips

2 large eggs
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
1 1/2 cups shredded raw zucchini

Preheat oven to 350.  Prepare muffin tins.  Combine the first 7 ingredients.  Whisk together the eggs, oil, sugars and vanilla until well combined.  Add the zucchini and mix together.  Slowly add to the flour mixture.  Spoon into muffin tins.

Bake at 350 for 18-20 minutes.  Makes 12-14 muffins.

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Seminary Muffins

Ingredients:
1 egg
1 1/3 cups mashed bananas (3 medium bananas is what I used)
3/4 cups packed brown sugar
1/3 cup apple sauce (unsweetened)
1 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup quick cooking oats (i used old fashioned kind and it worked fine)
1/2 cup semisweet choc chips
1/2 cup chopped walnuts

Preheat oven to 350. Lightly grease one 12 cup muffin pan. In a large bowl, mix egg, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Gently stir flour mixture and oatmeal into banana mixture. Fold in choc chips and walnuts. Pout batter into prepared muffin cups. Bake for 15-20 min.

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Best Chocolate Chip Cookies Ever!

Beat well and cream for 2 minutes until lightly colored:
1/2 cup butter
3/4 cup sugar
3/4 cup brown sugar
1/4 cup crisco

Mix well:
1 tsp vanilla and 2 eggs

Add and mix well:
1 tsp baking soda
1 tsp salt
2 1/4- 2 1/2 cups flour
1-2 cups chocolate chips

Roll into balls.  Bake at 375 for 8-11 minutes.  Cookies won't be very brown.

This also makes a beautiful cookie cake.  Flatten out on a round cookie pan and bake until cooked through.  About 15 minutes.

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Banana Cake/Muffins

1 1/2 cups sugar
1 cup sour cream or yogurt (any flavor)
1/2 cup butter, softened
2 eggs
1 1/2 cups mashed bananas (about 3)
2 tsp vanilla
2 cups flour (or 1 1/2 white, 1/2 cup wheat)
1 tsp salt
1 tsp baking soda

Variations: add nuts, blueberries, chocolate chips, etc.

Cream: sugar, sour cream, butter, eggs.  1 minute
Beat bananas and vanilla on low speed. 30 seconds
Beat in flour, salt baking soda. 1 minute scraping bowl.
Stir in add-ins.
Bake 375 degrees 20-30 minutes depending on pan.

Vanilla Glaze: Mix 2 cups powdered sugar, 1/4 cup softened butter, 1 1/2 tsp vanilla, 2 Tbsp hot water.  Add more water for desired consistency.

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Poppy Seed Bread

Muffins:
1/2 cup butter
2 1/4 cup sugar
3 eggs
1 1/2 cups milk
1/2 cup veg oil
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 Tbs poppy seed
1 1/2 tsp vanilla
1 1/2 tsp almond
3 cups flour

Glaze:
1 1/2 tsp almond
1/2 tsp vanilla
1/4 cup orange juice
3/4 cup powdered sugar

Cream butter and sugar.  Add other ingredients one at a time ending with flour.  Beat 2 minutes.
Bake on 350 for 1-1.5 hours.  Cool 10 minutes then glaze.

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Chocolate Oatmeal Cookies

Ingredients:

2 cups all-purpose flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups rolled oats
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.

In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoons onto cookie sheets, leaving 2 inches between cookies.

Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Just the right amount of ooie and gooie. I used 1/2 the cinnamon because sometimes too much cinnamon ruins a cookie, and I didn't grease the cookie sheets. No need for that. I also blended my oatmeal in my blender just to give it a little different texture than thick oatmeal. Very yummy.

From Allrecipes

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Lemon Poppyseed Bread

3/4 cup butter, room temperature
1 1/2 cups flour
3/4 tsp baking powder
1/2 tsp salt
2 Tbsp poppy seeds
1 cup sugar
3 large eggs, room temperature
2 tsp vanilla
2 tbsp grated lemon zest, plus 1/3 cup fresh lemon juice (from 2 lemons)
1/4 cup milk

Pre-heat oven to 350 F
In a medium sized bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.

With an electric mixer, beat butter and 2/3 cup sugar until fluffy. Add eggs one at a time, beating after each addition. Mix in lemon zest and vanilla. With the mixer on low, alternately add flour mixture in two parts and the milk in one, beginning and ending with the flour.

Pour batter into a 9x5 inch loaf pan that has been buttered and floured. Smooth the top. Bake about 50-55 minutes, or until a toothpick inserted in the center comes out clean.

In a medium pot, bring lemon juice and 1/3 cup sugar to a boil. Stir to dissolve the sugar, and set aside.

Right after you remove the cake from the oven, poke several holes in the top with a toothpick or bamboo skewer. Set aside 2 tbsp or syrup, but then pour the remainder over he cake. Allow it to cool completely in the pan for about 2 hours. Then turn the cake out of the pan and brush all over with the reserved syrup.

Store covered at room temperature for up to three days, or wrap in plastic wrap and freeze for up to three months.

Every Day Food, May 2008

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Blonde Brownies

2/3 cup butter
2 cups brown sugar
3 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
dash of salt
1 cup chocolate chips

Melt butter.  Cream butter and sugar.  Add next five ingredients and mix.  Stir in chocolate chips.  Put in 9X13" greased pan.  Bake for 20-25 minutes at 350F until top is firm and sides are done (do not overcook).
 
This is the perfect treat to make when you don't have much time and want something delicious.  It is pretty sweet, but I always gets compliments when I make it.

BYU 6th Stake Enrichement- 2006

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Dirt Cake

1 package Oreo cookies
8oz Cool Whip
2 quarts vanilla ice cream (or your favorite flavor)
Hershey's chocolate syrup

1. Crush oreo cookies in food processor. Set aside 1/4 cup. Pour remaining oreos into the bottom of a 9x13" baking pan.
2. Soften ice cream so it can easily spread on top of oreo crumbs. You want the ice cream to be able to seep into the oreos.
3. Pour a thick layer of chocolate syrup over ice cream layer.
4. Spread cool whip over chocolate.
5. Sprinkle with 1/4 cup of crushed oreos.
6. Chill in refrigerator over night or for several hours.

This was one of my favorite desserts growing up. Make sure to let the layers all seep into each other; i.e. soften the ice cream and cool whip. If you don't you will have a dry layer of oreos on the bottom instead of an oreo crust. It will still taste good, but after it all melts into each other it will taste even better.

You can get really creative with the recipe by adding in gummy worms, placing in individual containers, and putting in plastic flowers. If you add enough oreos on top, it will look just like a pot of dirt, hence the name, Dirt Cake.

Aquired by Jan Newbold

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Pomegranate Tartlets

Ingredients:
3 Pillsbury Refrigerated pie crusts
1 pomegranate
1 box (4 serving size) vanilla pudding (not instant)
1 3/4 cup whipping cream
2 Tablespoons dark rum or 1/2 teaspoon rum extract
Powdered sugar

Directions:
1. Heat oven to 450F. Remove crusts from pouches; with 2 1/2" round cutter, cut crusts into 36 rounds. Press into mini muffin pan.
2. Back 7-9 minutes.
3. Cool 10 minutes.
4. Cut pomegranate in half and remove seeds, set aside.
5. In medium sauce pan, stir pudding mix and whipping cream. Cook over medium heat until the mix boils (about 5 minutes). Stir constantly. Remove from heat and stir in rum.
6. Spoon into shells. Top with pomegranate seeds.
7. Refrigerate 1 hour.
8. Sprinkle each tartlet with powdered sugar.

Had these at a Christmas party and they looked extravagant and tasted delicious.

Acquired by Nannette.

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Butter Cookies

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups flour


Preheat oven to 350F. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. Roll dough into smooth 1 1/2 inch balls. Place on ungreased cookie sheet. Lightly spray stamp with vegetable oil cooking spray. Dip stamps in flour; shake off excess. Press down on dough with stamp to imprint cookies. Bake on middle rack of oven for 12-15 minutes, or until cookies are lightly browned. Place on cooling rack for 5 mintues; remove from sheet to cool. Makes 18-24 cookies.

I thought these were a nice alternative to sugar cookies. They taste a bit like shortbread and are very easy to make. Mikey enjoyed stamping them with the stamper. You could also use any cookie cutter/stamps you have for a fun imprint.
Wilton Method Cookie Stamp Recipe

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English Trifle

1 yellow or white cake mix
1 large (6 oz.) strawberry jello
2 cups boiling water
1 (16 oz.) package frozen strawberries partially thawed
about 10 fresh strawberries sliced
1 large (6 oz.) vanilla instant pudding
2 cups milk
whipped cream or cool whip

First layer:
Prepare the cake mix as directed on package. Bake in 2 well greased round baking pans. After cake is cooled, break one round cake into 2-3 inch pieces (save the other cake round to make a 2nd trifle or additional layers if desired). Place cake in bottom of large glass bowl.

In a sauce pan, dissolve strawberry jello in 2 cups of boiling water. Cool. Refrigerate until think and syrupy (about 20-30 minutes). Stir in semi-thawed strawberries. Pour over cake pieces. Refrigerate for about 1 hour or until firm. Cover with fresh strawberry pieces.

Second layer:
Prepare vanilla pudding using only 2 cups milk. Pour over jello and strawberries. Regrigerate 30 minutes or until firm.

Third layer:
Spread whipped cream or cool whip over top of first two layers. Top with fresh fruit or nuts of choice.

Keep refrigerated until served.

We had this at a get together the other night and it was so tasty. I like the ones with chocolate cake and chocolate pudding as well, so you can be kindof creative with this recipe too. When I stirred in the frozen strawberries, it made my jello all lumpy. I think next time I just might add them when they are almost completely room temperature or before I let the jello set. Then maybe some of the jello I pour over my cake might run into the cake instead of clump all around it. Granted the dessert still tasted great with clumpy jello. :)

Acquired by Carol McMaster

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Reese's Chewy Chocolate Cookies

2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 2/3 cups (10 oz. pkg.) Reese's peanut butter chips

1. Heat oven to 350 degrees.
2. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.
3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Makes about 4 1/2 dozen cookies.

PAN RECIPE: Spread batter in greased 15 1/2 x 10 1/2 x 1 inch jelly-roll pan. Bake at 350F. 20 minutes or until set. Cool completely in pan or on wire rack; cut into bars.

Hershey's Kitchens

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BYU Mint Brownies

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.) MINT ICING 5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

I always liked these brownies. Thought that it was fun that BYU is giving out the recipe.
Sugar-n-Spice, Cougareat Food Court

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Sarah’s Basic Brownies

¾ cup butter
1 cup cocoa powder
3 eggs
2 cups sugar
2 tsp vanilla extract
1 cup flour
½ tsp salt

In a medium saucepan, melt the butter over medium heat, then add the cocoa powder, stirring until mixed. Set pan aside to cool. Beat the eggs in a large bowl with whisk, gradually adding the sugar and vanilla. When the chocolate mixture has slightly cooled, fold it into the egg mixture. Add the flour and salt, stirring only to combine the ingredients- do not overstir.

Spread the batter into a well greased pan (9x13 for chewier brownies, 9x9 for denser brownies) and bake at 350F for approximately 30 minutes, or until a toothpick inserted into the center comes out mostly clean (a crumb or two is okay; unbaked goo is not).

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MIJA (ALMOND ROCKA)

2 cubes real butter (1/2)
1 cup blanched almonds
1 cup white sugar
1 Tablespoon water
1 Tablespoon white Karol syrup (or dark)

Topping:
Hershey bars or milk choc chips
Finely chopped almonds

Put first 5 ingredients in pan together, including nuts, and place on high flame and stir without stopping, until mixture becomes one shade darker than brown sugar. NOTE: Place a small dish of brown sugar near your work as candy browns rapidly. Approximately 10 min. cooking time. Use a long handled spoon.

Pour into a cookie sheet or cake pan 10X13 (not greased) and spread as thin as you can. Drop the chocolate over it. Allow to melt then spread with knife and sprinkle with finely chopped almonds. Cool and when it is set break into pieces.

Grandma Stevens

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Soft Chocolate Chip Cookies

PREP TIME: 20 MIN. TOTAL TIME: 35 MIN.
MAKES ABOUT 2 DOZEN

1 ¼ cups all-purpose flour
½ teaspoon coarse salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, room temperature
¼ cup granulated sugar
¼ cup packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 tablespoons sour cream
¾ cup semisweet chocolate chips
¾ cup milk-chocolate chips

1. Preheat oven to 350°. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add four mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, freeze for 10 minutes.
2. Using a 1 ½-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are a pale golden brown, 12 to 14 minutes.

I would consider these cookies more like a fluffy chocolate chip cookie. They seem to have more of a bread texture to them and are a little different than your regular cookie (due to the sour cream). Definitely very soft if that is what you're looking for.

Martha Stewart Living - August 2007

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Carrot Cake

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

My alterations: I halved the recipe (from lack of eggs), substituted apple sauce for the oil, 1/2 wheat 1/2 white flour, and no nuts - I'm not too big of a nut fan. For the frosting I only used 1/2 of the required powdered sugar and fat free cream cheese. Let me know if you try the recipe (Can't claim it as my own...I got it from http://www.allrecipies.com/.)

 

Strawberry Jello Cake

Ingredients:
*Box of yellow cake mix
*2 (3oz.) boxes of strawberry Jello
*1 can (12oz.) strawberry soda
*1 box (3oz.) instant vanilla pudding mix
*1 1/2 cups milk
*Carton of Cool Whip

Directions:
Cake- Mix up your yellow cake mixture and bake according to the directions on the box in a 9x13 cake pan. Let it cool 20 minutes and then poke holes into it with a knife to allow for all the liquid to work into the cake.

Take 2 small (3oz.) boxes of strawberry jello and mix with 1 1/2 cups of boiling water. Add a can of strawberry soda and pour over the cake.

Cake Topping- In a bowl, combine 1 box of instant vanilla pudding mix and add 1 1/2 cups of milk. Mix until thick. Fold in a medium carton of cool whip into the pudding mix. Spread over the cake and refrigerate at least 8 hours before serving.

(I didn't prepare enough ahead of time and we only refrigerated it for like 4 hrs and it was still great).

Rochester, MN local paper submission