Orange Kissed Cookies

Recipe from Allrecipes.com

1 c. white sugar
1/2 c. butter-flavored shortening
1 egg
1/2 c. sour cream
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour (add another 2 tablespoons for high altitudes)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. + 2 Tbsp. thawed orange juice concentrate
1 Tbsp. grated orange zest

Frosting
1 tsp. grated orange zest
1/4 c. thawed orange juice concentrate
1/2 c. softened butter
3 c. powdered sugar
2-3 drops orange food coloring (optional)

Preheat oven to 375.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening. Beat until well-combined. Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy. Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.

Using a cookie scoop (or pastry bag), drop the dough/batter (the mixture will be VERY moist–thicker than a cake batter but thinner than traditional cookies) by the tablespoon-ful onto a lined, un-greased baking sheet. Bake for 10 minutes or until the cookies are set and just starting to turn golden brown around the edges. Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.

For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy. Pipe or spread over the cooled cookies.

Yield: Approximately 36 cookies

Ultimate Cinnamon Roll Recipe

Prep Time: 2 hours, 00 minutes
Cook Time: 20 minutes

Ingredients:
1-1/2 packages (about 3-1/4 teaspoons) dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg
4 to 5 cups sifted flour
melted butter
brown sugar
cinnamon
raisins (optional)
---

Vanilla Frosting
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
milk or cream (2 to 4 tablespoons)

Preparation:
Add the warm water to the yeast and soak 10 minutes.
Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.

Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.

Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour.

Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.

Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.

For the Frosting:
In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.

Banana Cake

1 c margarine or butter, softened
1/2 c buttermilk (can substitute with 1/2 tbsp vinegar or lemon juice plus enough milk to make 1/2 cup)
1 c mashed bananas (2 medium bananas)
1 c quick cooking rolled oats
1/2 tsp salt
6 oz choc. chips
1 c sugar
1 tsp vanilla
2 c flour
1 1/2 tsp soda
2 eggs
1/2 c nuts (optional)

Heat oven to 350 deg. Grease 9x13 pan. In large bowl, cream margarine, sugar, and eggs. Stir in buttermilk, bananas and vanilla; mixing well. Lightlyspoon flour into measurin cup, level off.

Applesauce Chocolate Chip Cookies (Grandma Black's)

1/2 c shortening
1 c sugar
1 egg
1 c applesauce
2 c flour
1 tsp cloves
1 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1 tsp soda
raisins, nuts, chocolate chips (whatever you want)
Bake 400 deg for 10 min.

Pam's Brownies

Sift together:
1 1/2 c flour
2 c sugar
2/3 c cocoa
1 tsp salt
1 tsp baking powder

Cream:
1 1/3 c shortening
Add:
4 eggs
1 tbsp corn syrup
1 tsp vanilla

Add dry ingredients and beat until smooth.
Grease and flour 9x13 pan
Bake at 350 deg. for 30-40 min. or until done

Perfectly Chocolate Chocolate-Chip Cookies

2 1/4 c flour
1/3 c cocoa
1 tsp baking soda
1/2 tsp salt
1 c (2 sticks) butter, softened
3/4 c granulated sugar
3/4 c packed light brown sugar
1 tsp vanilla extract
2 eggs
2 c (12 oz pkg) choc. chips
1 c nuts (optional)

Heat oven to 375 deg.
Stir together flour, cocoa, baking soda and salt.
In a separate large bowl, beat butter, sugar, brown sugar and vanilla on medium speed until creamy. Add eggs. Beat well. Gradually add flour mixture, beating well. Stir in choc. chips and nuts, if using. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-10 min. or until set. Cool slightly, remove from cookie sheet to wire rack. Makes about 5 dozen cookies.

Grandma Jensen's Fudge

2 c sugar
2 tbsp cocoa
2/3 c milk
2 tbsp corn syrup
3 tbsp butter
a few drops of vanilla

Cook until soft ball stage. Then beat until it turns (loses it's gloss). Then mold into log shape

Grandma Jensen's Peanut Butter Cups

2 sticks butter
1 c peanut butter
12 oz milk chocolate chips
2 1/2 c powdered sugar
1 3/4 c graham cracker crumbs

Melt butter, remove from heat and add peanut butter and dissolve. Pour liquid into a bowl which contains blended sugar and graham cracker crumbs. Put into 9x13 pan. Melt 2 cups or 12 oz bag of chocolate chips. Spread over top when cool. Cut into small squares.

A+ Brownies

BROWNIE BASE:

1 pkg. (12 oz.) semi sweet chocolate chips, miniature size
1/2 c. sugar
1/4 c. butter
2 eggs
1 tsp. vanilla
1/2 tsp. salt
2/3 c. flour

TOPPING:

1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
2 tbsp. butter, softened
2 eggs
2 tbsp. milk
1 tbsp. flour
1/2 tsp. almond extract

To make base: In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla and salt; mix well. In small micro proof bowl, melt 1 and 1/4 cups of the mini chocolate chips until smooth. Add melted chocolate and flour to first mixture. Pour into well greased 9 x 9 inch square pan. Set aside.
To make topping: In a small bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well. Stir in remaining 3/4 cup of mini chocolate chips. Pour over brownie base.

Bake in 350 degree oven for 40 to 45 minutes. Cool completely and cut into small pieces these are very rich, and taste best if chilled. Store in refrigerator. Makes 16 to 24 brownies.

Easy Brownies

6 tablespoons cocoa
1/4 cup butter
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/3 cup flour
1 cup toasted pecans (optional)
2 eggs

Preheat oven to 325°F degrees.
Melt butter and mix it with 6 tablespoons of cocoa powder. Then add 1 cup of sugar, 2 eggs, 1/2 teaspoon of vanilla extract, 1/3 cup flour and 1/4 teaspoon salt. Mix to combine.

Butter the baking pan lightly and sprinkle flour or cocoa over the pan until covered. This will help the mixture not to stick to the dish.

Spread brownie batter evenly in pan and put in oven to bake for 35-40 minutes. When a tooth pick is inserted and it comes out clean the brownies are ready.

Allow to cool until warm before cutting.

Fudgey Fudge Brownies

Brownies:

1 1/4 c. flour
1/4 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
3 eggs
2 c.
sugar
3/4 c. butter, melted
1 tsp. vanilla
1 c. chopped walnuts (optional)

Stir together flour, cocoa, baking powder, salt and walnuts. Mix well. Set aside.
In large bowl, combine eggs, sugar, butter and vanilla. Beat with wooden spoon until smooth. Stir in dry ingredients; mix well. Spread batter evenly in 13 X 9 inch pan.

Bake in 350ºF oven for about 25 minutes. Do not overbake. Brownies are ready when edges are just set and center is still soft.

Cool on wire rack.


Vanilla Icing:

1/3 c. butter
2 c. icing sugar
2 tbsp. milk
1/4 tsp. vanilla

Beat ingredients together. Spread on top of brownies. Cut into squares.
*TIP* Drizzle melted semi-sweet chocolate over frosted brownies for a more decorative effect!