Caramel Pumpkin Cookies – Tarryn Colson (from Macy Robinson)

Pumpkin Cookies

 

3 cups sifted flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 1/2 teaspoon cinnamon

3/4 teaspoon salt

1 1/2 cups shortening

1 1/2 cups sugar

1 1/2 cups pumpkin

2 eggs

1/2 teaspoon vanilla

 

Cream shortening, sugar, eggs and pumpkin.  Combine remaining dry ingredients and add to pumpkin mixture.  Drop dough onto lightly greased cookie sheet and bake at 350 degrees for about 15 minutes.  Frost with caramel frosting

 

 

Caramel Frosting

 

2 Tablespoons butter

1/2 cup cream

2 cups brown sugar

2/3 teaspoon vanilla

powdered sugar

 

Melt ingredients together in a saucepan over low heat for 4 to 5 minutes until combined.  Let mixture cool slightly and add powdered sugar a cup at a time until frosting reaches spreading consistency. 

Surprise Cookies – Sara Apke

For the Cookies

1 3/4 cups flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

1 egg

1/2 cup whole milk

1 teaspoon vanilla extract

15 marshmallows, halved crosswise

For the Frosting:

3 cups confectioners sugar

6 tablespoons butter, softened

1/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder

1/4 cup plus 2 tablespoon whole milk

3/4 teaspoon vanilla extract

Sift together flour, cocoa, salt, and baking soda.  Mix butter and sugar.  Add milk, egg and vanilla.    Add flour mixture 1/2 cup at a time, until combined.  Place on cookie sheet with parchment paper.

Bake 375 degrees for 8-10 min.   Immediately press a marshmallow half on top of each cookie.  Bake until marshmallow begins to melt.  About 2 min.  Let cool completely on paper and wire racks.

Make the frosting; but confectioners sugar in a bowl. Melt butter with the cocoa powder in a small saucepan over medium heat, stir occasionally.  Add butter to confectioners sugar.  Whisk in milk and vanilla.  Spread about 1 tablespoon on top of each cookie to cover marshmallow.  Let stand until set about 10 min.

Cinnamon Cookies

1 cup butter (soft)

1 1/2 cup sugar

1 egg

1 1/2 tablespoon molasses

2 1/4 cup flour

1 1/8 teaspoon baking soda

1 tablespoon cinnamon

Mix butter, sugar and egg.  Add flour, baking soda, cinnamon and molasses.  Bake 350 degrees for 10 min.

Chocolate Orange Cookies – Janae Shearer

1/2 cup butter

3/4 cup sugar

1 egg

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking powder

2 tablespoons orange zest

pinch of salt

1/2  teaspoon orange extract (optional)

1 cup of chocolate melted

Mix butter, sugar and egg.  Add flour, vanilla, baking powder, salt, orange zest and orange extract.  Bake at 350 degrees for 8-10 min.  Cool, dip half of the cookie in the melted chocolate then let it set.  Enjoy!!

Chewy Molasses Spice Cookies – Megan Peterson

2 Cups flour

1-1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1-1/2 cups sugar

12 tablespoons (1-1/2 sticks) unsalted butter, softened

1 large egg

1/4 cup molasses

1. Preheat oven to 350*.  In a medium bowl whisk flour, baking soda, cinnamon, nutmeg, and salt.  In a shallow bowl, place 1/2 cup of sugar and set aside.

2. With an electric mixer, beat butter and remaining cup of sugar until combined.  Beat in egg and then molasses until combined.  Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each equal to 1 tablespoons. Roll balls into reserved sugar to coat.

4. Arrange balls on baking sheets, about 3 inches apart.  Bake, one sheet at a time, until edges are just firm, 10-15 minutes.  Cool 1 minute on baking sheets; transfer to racks to cool completely.

Caramel Apple Layer Cake (Every Day with Rachel Ray) – Megan Peterson

2-1/4 Cup flour

1-1/2 cups plus 1/3 cup granulated sugar

1 Tablespoon baking powder

1 teaspoon salt

4 sticks (1 pound) plus 3 tablespoons unsalted butter, softened

3 large eggs plus 2 large egg yolks

1/2 cup plus 3 tablespoons heavy cream

1/2 cup unsweetened applesauce

2 teaspoons vanilla extract

3 crisp apples–peeled and thinly sliced lengthwise

1-1/2 cups confectioners sugar

1 cup store bought carmel sauce

1. Preheat oven to 350*.  Generously grease and flour two 9-inch round cake pans.  Using an electric mixer, combine the flour, 1-1/2 cups granulated sugar, the baking powder and salt.  Mix in 2 sticks of butter  at low speed until the mixture is crumbly.

2. In a medium bowl, wisk together the eggs, egg yolks, 1/2 cup cream, applesauce and vanilla.  Mix into the flour-butter mixture at medium speed until smooth, about 1 minute.

3. Divide the batter between the prepared pans.  Bake until springy to the touch and a toothpick inserted into the center comes out with moist crumbs, 25 to 20 minutes.  Transfer to a rack to call for 10 minutes.  Run a knife around the edges of the cake to release the layers, invert onto the rack and let cool completely.

4. In a medium skillet, melt 3 tablespoons butter over medium-low heat.  ADd the apple slices and remaining 1/3 cup granulated sugar and cook, stirring often, until the apples are tender and the juice is syrupy, about 15 minutes.  Stir in the remaining 3 tablespoons cream and simmer for 3 minutes. Remove from heat and let cool.

5. Meanwhile, using an electric mixer, beat the remaining 2 sticks of butter and the confectioners’ sugar until light and creamy.  With the mixer on low, slowly mix in the caramel sauce.

6. Place 1 cake layer on a cake platter; spread the apple filling evenly on top, then cover with the remaining cake layer.  Using an offset spatula or butter knife, cover the top and sides of the cake with the caramel frosting, swirling the top to make a decorative pattern.

Frosted Drizzle Brownies – Allison Yakonich

Brownies:

1 cup butter
4 oz unsweeted or semi-sweet baking chocolate
2 cups sugar
4 eggs
2 tsp. salt
2 tsp. vanilla
1-1/2 cups flour

Melt butter and chocolate together until smooth.  Stir in sugar.  Stir in eggs one at a time.  Stir in salt and vanilla and then flour.  Pour in greased 9X13 pyrex pan.  Bake at 325 for 45 mins or until toothpick comes clean.  Cool brownies completely.

Frosting:
1 stick butter
3/4 to 1 box powered sugar
vanilla
drops of milk

Soften butter.  Beat butter and add powdered sugar a little at time.  Add drops of vaniilla.  Add drops of milk until a fluffly consistency.  Frost brownies completely.

Drizzle:
1 TBS butter
1 oz baking chocolate

Melt together and stir until smooth.  Drizzle over brownies.  Refrigerate.

Sugarless Apple-Berry Pie

1 double pie crust

6 cups peeled, cored and sliced apples

1/3 cup frozen apple juice concentrate, thawed, or 3/4 cup apple juice

2-3 tablespoons flour

1 teaspoon ground cinnamon

1-1/2 cups fresh raspberries, blueberries or strawberries

2 tablespoons cold unsalted butter, cut into pieces

1 egg white whisked with 1 tablespoon water

Combine apples, apple juice concentrate, 2 tablespoons flour (3 if using apple juice), and cinnamon in a large bowl.  Set aside for 10 minutes.  Preheat oven to 350 degrees.

Place pastry in pie pan, pour berries in making one thick layer.  Turn apples into the shell and smooth the top.  Dot the filling with the butter.  Lightly moisten the rim of the pie shell.  Invert the top pastry over the filling, center.  Press the top and bottom pastries together along the dampened edge.  Trim the pastry with knife, leaving an even 1/2 inch overhang, sculpt the overhang into an upstanding ridge.  Poke several steam vents in the top of the pie with a fork or knife.  Brush the top of the pie with egg white mixture.

Place the pie in the center oven rack and bake for 45 minutes, then rotate the pie 180 degrees, so that the part that faced the back now faces the front.  Slide a baking sheet onto the rack below to catch any drips.  Continue to bake until the top is golden brown, the apples are tender and the juices bubble, about 30 minutes.

Transfer pie to wire rack and let cool for at least 2 hours before serving.

Chocolate Trifle – Roland Alix

1 chocolate cake mix (with pudding in the mix)

1 package chocolate pudding

1 8oz. container of Cool Whip

1 small Skor candy bar or Reeses Pieces peanut butter cups

1 c. Kahlua (optional)

 

 

Prepare cake mix as directed and bake.  Cut into bite size chunks, once cooled.  Prepare pudding mix.  Defrost Cool Whip.

 

Put cake in a serving bowl to fill bottom.  Cover with some pudding.  Cover  with Cool Whip.  Repeat layers to top of bowl.  End with Cool Whip.  Crush candy bar and sprinkle on top.  Add 1 c. Kahlua, if desired.

Balsamic Chicken and Fresh Mozzarella- Janae Shearer

6 skinless, boneless chicken breasts

8oz bottle of balsamic vinaigrette salad dressing

2 tomatoes, sliced

ball of fresh mozzarella, sliced

bunch of basil leaves

1 tablespoon balsamic vinegar

salt and pepper to taste

Place chicken in resealable plastic bag. Pour salad dressing over it and marinate for 12-24 hours in refrigerator.

Remove chicken and grill.  Throw away the marinade.

• Arrange chicken on platter.  Place a slice of fresh mozzarella on top of each piece of chicken.  Place a leaf of basil and a slice of tomato on top of cheese.  Dash the balsamic vinegar over the platter.  Season with salt and pepper.   Serve with a side of pasta.  Enjoy!