SUGAR COOKIES

In a large mixing bowl, combine:
4 cups FLOUR
1 teaspoon SALT

Add: 
1 cup SHORTENING and cut into flour mixture.

In a separate bowl, combine and cream until fluffy:
2 EGGS
1 1/2 cup SUGAR
1 teaspoon VANILLA

In another bowl mix:
1 cup SOUR CREAM
1 1/2 teaspoons SODA

Combine egg and sour cream mixtures. Blend into flour mixture. Refrigerate.
Roll odough to approximately 1/2 inch depth.  Cut with your favorite cookie cutters. Place on an ungreased cookie sheet. Sprinkle with colored sugar unless you plan to frost the cookies. Bake at 375 degrees for approximately 12 minutes or until golden brown. Cool on rack.

Enjoy!

Brian's Gluten Free 
Oatmeal Raisin or Chocolate Chip Cookies

*NOTE: To make this recipe you need a high powered blender to make oatmeal flour

1 1/2 cups BUTTER
2 cups, BROWN SUGAR, tightly packed
1/2 Tablespoon VANILLA
3 EGGS, large
2 1/2 teaspoons BAKING POWDER
1 1/2 teaspoons BAKING SODA
1/2 teaspoon SALT
4 1/2 cups OATMEAL FLOUR
2 cups CHOCOLATE CHIPS or RAISINS or a combination of both

Directions:

1. In a high powered blender, blend 12 cups of gluten free oatmeal to make 9 cups of flour.
2. Heat oven to 350 degrees.
3. In a large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy.
4. In separate bowl mix 9 cups oatmeal flour, baking powder, baking soda and salt together. Slowly add dry ingredients to egg mixture. Mix until combined.
5. Add chocolate chips, raisins or other ingredients as desired
6. Drop by rounded tablespoons about 2 inches apart onto an ungreased cookie sheet.
7. Bake 12 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Ann's Zucchini Bread

4 cups ZUCCHINI,  coursley shredded
3 cups FLOUR
2 1/2 cups SUGAR
1 1/4 cups VEGETABLE OIL
4 EGGS
4 teaspoons VANILLA EXTRACT
1 tablespoon CINNAMON
1 tablespoon ALLSPICE
1 1/2 teaspoons SALT
1 1/2 teaspoons BAKING SODA
1/2 teaspoon BAKING POWDER

Blend all ingredients on low speed for 1 minute then increase speed to medium and blrnd another 1 minute. Pour into greased pans.
Bake at 325º for 50-60 minutes.
Makes 2 loaves.

Grandma's Apple Crumble

In a buttered 9"x13" baking dish, place:

6 cups APPLES, sliced

Sprinkle over the apples:

1 teaspoon CINNAMON

1/2 teaspoon SALT

In a separate bowl, cut together:

1 1/2 cups FLOUR

2/3 cup SOFT BUTTER

1 cup SUGAR

Drop flour mixture over apples. 

Bake at 350° for 40 minutes. Serve warm or cool with ice cream or whipped cream.

This is a great alternative to the apple crumble with oats.

Grandma's Danish Dessert

Make this recipe one day in advance, no more, no less. It needs to set up well before serving. This has been a favorite family desert for over 45 years.

1 1/2 cups FLOUR
1/2 cup BUTTER
1/2 cup PECANS, very finely chopped
Mix like pie dough, gently mix together, and spread mixture into a 9"x13" pan and bake at 375° for 15 minutes, until very, very lightly browned. Cool. Divide crumbs, saving about 1/2 of this mix for further use. Take half of the crumbs and firmly pres into bottom of the 9"x13" pan.

While the above is baking, mix one small package of Danish Dessert (this is the brand), using 1 3/4 cup water as listed on the package instructions for Pie Glaze. Cool and add one 10 oz. package slightly thawed, frozen raspberries to the Danish Dessert.

In a large mixing bowl, cream together:
2 (8 oz) packages CREAM CHEESE, room temperature
2 cups POWERED SUGAR
1 teaspoon VANILLA

Gently fold in:
1 16 oz. container COOL WHIP
Set aside/refrigerate

Layer:
Gently place cream cheese mixture on top of the baked flour/nut mixture (which should already be in the pan). Then ladle the raspberry mixture on top of the cream cheese mixture. Sprinkle the reserved flour/nut mixture evenly on top.

Refrigerate overnight, at least 8 hours, until firmly set.

Peach Cobbler

2 cups FLOUR, all purpose
2 tablespoons SUGAR
1 tablespoon BAKING POWDER
6 tablespoons SHORTENING
1 cup MILK
1 large can PEACHES, sliced
3 tablespoons CORNSTARCH

Heat oven to 400 degrees. Combine peaches and cornstarch in sauce pan, place on stove and heat until thick and bubbly. Stirring constantly.

Combine flour, sugar, baking powder and salt into bowl, stir. Add shortening. Cut shortening into flour mixture. Add milk. Mix until dough forms a ball.

Place thickened peaches into a casserole dish. Drop dough by spoonful's onto hot peaches.

Bake at 400 degrees for 25 to 30 minutes or until biscuit
topping is golden brown. Serve warm.

Apple Crumble

8 cups Apples, peeled and sliced
1/3 cup Sugar
2 Tbsp Flour
1/2 Tsp Cinnamon
Mix sugar, flour and cinnamon together. Add flour mixture to peeled apples. Place apple mixture in a buttered 9x13 cake pan. Set aside.

1 1/2 cups Flour
3/4 cup Sugar
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
2/3 cup Butter
Mix together the flour, sugar, cinnamon and nutmeg. Add butter. Cut butter into flour mixture. place flour mixture on top of thd apples. Bake at 450 degrees for 12 minutes then at 350 degrees for an additional 40 minutes or until the apples are soft. Serve with ice cream.

Grandma Leavitt's Pineapple Upside Down Cake

1 cup Sugar
3 Eggs
1/2 cup Water
1 cup Flour
1 1/2 teaspoon Baking Powder
Pineapple Slices
1 cup Brown Sugar

Place pineapple slices in the bottom of the baking dish, as close together as possible. Cover the pineapple with brown sugar. Pour batter over the top of brown sugar and pineapple.
Bake at 350 degrees.
Serve warm with whipped cream.

* Note: Apricots or peaches may be substituted for the pineapple.

Lemon Sour Cream Pie

3 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon lemon rind
1/2 cup lemon juice
3 egg yolks
1 cup milk
1/4 cup butter
1 cup sour cream
1 cup heavy whipping cream

1. In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk.
2. Cook on medium heat until thick, storing constantly.
3. Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell.
4. Cover with whipped cream.
5. Store in refrigerator.

Note: I tried this for Thanksgiving. Mmmm it is really good.

Standard Pastry - 10-inch Two-Crust Pie

2 2/3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
1 cup shortening
7 to 8 tablespoons cold water

Measure flour, salt and baking powder into a bowl. Cut in shoretning thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (add more water as needed).


Gather dough into ball; shape into flattened round on lightly floured cloth-covered board.. Divied into half if making a two crusted pie) Roll half on floured board. Place in pie tin, add filling and roll out the remaining dough, cut holes in top for venting. Place on top of filling.

I always like to rub ice water between top and bottom pie crusts to assure a tight seal.

For single crust: roll out dough on board and place it in a pie tin. Prick with fork many times to ke it from bubbling. Bake at 475 degrees for 10-15 minutes or until golden brown.

Whip an egg white and with a pastry brush, brush lightly on the top crust. As it bakes the egg white will make a golden brown crust.

Bake at 425 degrees for 40 to 50 minutes or until golden brown.

Standard Pastry - 8 or 9-inch Two-Crust Pie

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cups plus 2 tablespoons shortening
4 to 5 tablespoons cold water (I use cold water until it is moist)

Measure flour, salt and baking powder into a bowl. Cut in shoretning thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (add more water as needed).

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board.. Divied into half if making a two crusted pie) Roll half on floured board. Place in pie tin, add filling and roll out the remaining dough, cut holes in top for venting. Place on top of filling.

I always like to rub ice water between top and bottom pie crusts to assure a tight seal.

Whip an egg white and with a pastry brush, brush lightly on the top crust. As it bakes the egg white will make a golden brown crust.

Bake at 425 degrees for 40 to 50 minutes or until golden brown.

No-Bake Cherry Cheesecake

1 can sweetened Condensed Milk

1 (8 oz) pkg Cream Cheese

1/4 cup Lemon Juice

1 teaspoon Vanilla

1 Graham Cracker Crust

In mixer, combine softened cream cheese and sweetened condensed milk. Mix. Add lemon juice and vanilla. Mix. Pour into graham cracker crust. Refrigerate. Serve with your favorite pie filling.

Mini Cheese Cakes

2 (8 oz.) pkg Cream Cheese
3/4 cup Sugar
1 tablespoon Lemon Juice
2 Eggs
1 teaspoon
Vanilla
Vanilla Wafers

Mix all ingredients in mixing bowl. Place cupcake papers in cupcake tin and put a vanilla wafer in each. Fill each paper with the cream cheese filling to 3/4 full. Bake at 350º for 15 to 20 minutes. Cool. Put a teaspoonful of cherry (or other desired flavor) pie filling on each. Serve. Makes 18.

Peach Cobbler

2 Cups FLOUR
2 Tbsp. SUGAR
1 Tbsp. BAKING POWDER
1 Tsp. SALT
6 Tbsp. SHORTENING
1 Cup MILK

1 large can PEACHES
3 Tbsp. CORNSTARCH

Measure flower, sugar, baking powder and salt into bowl. Add shortening and milk. Cut through shortening 6 times. Mix until dough forms a ball.

Combine peaches and cornstarch in sauce pan, place on stove and stir until thick and bubbly

Drop dough by spoonfuls onto hot peaches.


Bake at 400˚ for 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with milk & nutmeg.

Sandra's Sour Cream Cookies

1 cup thick SOUR CREAM
1 cup SUGAR
2 EGGS
2 cups FLOUR
1/2 teaspoon SALT
1/2 teaspoon SODA
1 teaspoon VANILLA
1 cup CHOCOLATE CHIPS

Beat together; eggs, sugar, sour cream and vanilla. Sift dry ingredients & mix together. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350º for 15 minutes.

Ann's Blonde Brownies

3/4 cup BUTTER
3/4 cup SUGAR
3/4 cup BROWN SUGAR
3 EGGS
1 teaspoon VANILLA
2 cups FLOUR
1 teaspoon SALT 
2 teaspoon SODA
1 cup CHOCOLATE CHIPS

Cream butter, sugar, brown sugar, eggs and vanilla together. Add dry ingredients and mix. Pour into greased - floured 9 X 13 cake pan. Bake at 350º for 30 minutes

Grandma Leavitt's Deer Camp Oatmeal Cookies

3 1/2 cups SUGAR
2 cups SHORTENING
3 EGGS
2 cups MILK
1 cup POSTUM, (Postum can no longer be purchased, use Coffee or decaf )
6 cups FLOUR
1 1/2 teaspoon CINNAMON
1 teaspoon SALT
1 teaspoon NUTMEG
3 teaspoons BAKING POWDER
2 cups RAISENS
3 cups OATMEAL
2 cups CHOCOLATE CHIPS

Cream together; sugar and shortening. Add eggs and mix. In cup, mix 1 cup hot water and 1 teaspoon postum. Add postum and milk to sugar mixture. In separate bowl combine; flour, cinnamon, salt, nutmeg and baking powder. Add dry ingredients to other mixture. Add raisins and chocolate chips. Drop by teaspoonfuls on a greased cookie sheet. Bake at 375º.

Debbie's Wierd Chocolate Cake

3 cups FLOUR, unsifted
2 cups COLD WATER
2 cups SUGAR
2/3 cup OIL
1/2 cup COCOA
1 tablespoon VINEGAR
2 teaspoons SODA
2 teaspoons VANILLA
2 teaspoons SALT

Mix flour, sugar, cocoa, soda and salt together in ungreased 9 X 13 baking pan. When mixed evenly add the water, oil, vinegar and vanilla. Mix well. Bake at 350º for 25 to 30 minutes.
Note: All mixing is done in the cake pan.

Pumpkin Roll

3 Eggs
1 tsp Lemon Juice
1/2 tsp Nutmeg
1 C Sugar
1 tsp Baking Powder
1/2 tsp Salt
2/3 cup Pumpkin
2 tsp Cinnamon
3/4 cup Flour
1 tsp Ginger
Beat eggs for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Sift dry ingredients together and fold into pumpkin mixture. Pour into greased, floured and wax paper lined, 15X10X1  cookie sheet. Bake at 350 degrees for 15 minutes. Turn out on dish towel with powdered shrag. Roll up from narrow end. When cool fill with cream cheese filling.
Filling:
1 C Powdered Sugar
1/3 tsp Vanilla
2 3 oz pkg Cream Cheese
1.2 C Chopped Nuts
4 Tbsp Butter
Combine all. Mix till smooth. Spread over unrolled cake; roll up again and wrap in plastic wrap and then in tin foil. Freeze until ready to serve. Serve in slices - ca be eaten frozen or thawed.