George & Lori Warner
WEIGHT WATCHERS PUMPKIN MUFFINS
| 1 pkg spice cake mix | Dash of cinnamon |
| 1 cup pumpkin | Dash of nutmeg |
| Dash of pumpkin pie spice | |
Mix all together with mixes. Put into greased or paper lined muffin tins. Bake at 350° until done – 25 – 30 minutes.
Makes 12 regular or 6 jumbo muffins
Regular muffins = 1 point
George & Lori Warner
CHOCOLATE CHIP CAPPACHINNO MUFFINS
| 8 pkgs Betty Crocker muffin mix | 4 Tbsp coffee grounds |
| 4 cups water | |
Boil water. Put in grounds. Let cool. When cool, add to muffin mix. Stir well. Put into muffin pans sprayed with non-stick spray. Bake until done.
George & Lori Warner
EASY SWEET ROLLS
| 1 box yellow cake mix w/o pudding | 5 cups flour |
| 2 pkg dry yeast | 2 ½ cups hot water |
Mix all together. Let rise until double in size. Roll in rectangular shape and spread with soft butter, sugar and cinnamon. Roll up and cut into 1 1/2 inch slices. Put in greased baking pan and let rise. Bake at 375° for 30 minutes. When cool, spread with icing.
Rodney & Donna Fox
REFRIGERATOR ROLLS
| 2 pkgs yeast (2 Tbsp) | 2 eggs |
| 2 cups lukewarm water | 2 tsp salt |
| 1 cup shortening | 6 cups sifted flour |
| 1/2 cup sugar | |
Dissolve yeast in water (set aside). Cream shortening and sugar. Add eggs; beat well. Add 4 cups flour with yeast water to egg mixture. Beat well. Add last 2 cups flour and beat well. Store in refrigerator at least overnight, before using! Take out at least (2) hours before baking time. Make into dinner rolls, cinnamon rolls or donuts. Bake in 425° oven until lightly golden brown. Very good!!
Rodney & Donna Fox
RASPBERRY MUFFINS
| 2 eggs | 1/3 cup milk |
| 1 1/2 cup sugar | Pinch of salt |
| 1/2 cup butter, melted | 2 cups flour |
| 1 tsp soda | 1 tsp cinnamon |
| 1/2 tsp allspice | 2 cups raspberries |
| 1/2 tsp cloves | |
Beat eggs, sugar and butter until light. Add baking soda, cinnamon, allspice, cloves, salt, flour and milk. Mix until just blended. Fold in raspberries. Bake 375° for 20 minutes.
Gregg & Sara Mitchell
Avanti's Bread
| 1 pkg yeast | 1/2 Tbsp salt |
| 1 1/2 cups warm water | 1/2 rounded cup sugar |
| 1 1/2 Tbsp oil | 4 cups flour or more to feel of dough |
| 1egg, beaten | |
Dissolve yeast in water.
Mix in other ingredients, knead; put in 2 large greased bowls. Turn over.
Cover until doubled - about 2 hours.
Punch & knead. Cover & let rise again.
Shape into 3 large gondola loaves.
Grease cookie sheets - 3 loaves will fit on 2 cookie sheets.
Let rise 30 min. covered.
Ron & Mary Reynolds
CRESENT DINNER ROLLS
| 2 pkgs yeast | 2 tsp salt |
| 2 cups scalded milk | 6 eggs – beaten |
| 1 cup sugar | 8 cups flour – or more |
| 1 cup shortening | |
Dissolve yeast in 4 Tbsp warm water in small dish. Set aside, Heat milk until it just comes to a boil – skim on surface.
In large bowl mix sugar and shortening, then add hot milk. Stir until all is dissolved. Cool. Add 1/2 the flour and mix in. Make sure it is cool. Add the eggs and mix in. Add the yeast and mix in. Stir in remaining flour. Dough will be sticky. Cover and let raise until double. Push down.
Use well floured counter. Make into favorite rolls.
Let raise 1/2 hour.
Bake 350° 8 – 12 min.
Clint & Dawn Brown
Easy Banana Bread
| 3/4 cup sugar | 1/2 cup chopped nuts (opt) |
| 1 1/2 cups mashed banana (3 lg) | 1 tsp baking soda |
| 3/4 cup vegetable oil | 2 tsp vanilla |
| 2 eggs | 1/2 tsp baking powder |
| 2 cups all-purpose flour | 1/2 tsp salt |
Heat oven to 325°. Mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into greased loaf pan. Bake until a wooden pick inserted in center of bread comes out clean, 60 to 70 minutes. Let cool 10 minutes. Loosen sides of loaf from pan and remove from pan. Slices better when completely cooled, but who waits?
Todd & Tamara Erickson
PIZZA CRUST
(From Virginia Shockley)
| 1 cup warm water | 1 1/2 tsp salt |
| 1 pkg. yeast | 2 3/4 cups flour |
| 1 Tbsp sugar | 2 Tbsp oil |
In a large bowl, dissolve yeast in water. Stir in sugar, salt, oil and 1 1/2 cup flour. Beat until smooth. Add remaining flour to make a stiff dough. Knead. Let rise until double. Punch down and divide in half. Press into pan and bake.
Todd & Tamara Erickson
CORNMEAL ROLLS
| 2 1/4 cups warm water divided | 2 pkg active dry yeast |
| 1/3 cup cornmeal | 2 eggs |
| 1/4 cup sugar | 5 – 5 1/2 cups all-purpose flour |
| 3 Tbsp vegetable oil | Melted butter or margarine |
| 2 tsp salt | Additional cornmeal |
In a saucepan, combine 1 3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture boils, about 9 – 11 minutes. Cool at room temperature to 120° - 130°. Place in a mixing bowl. Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs and mix well. Add enough flour to make a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 – 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 – 60 minutes. Punch dough down. Shape into 24 balls. Place on greased baking sheets; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes. Bake at 375° for 18 – 20 minutes or until golden brown. Immediately remove from pan; serve warm.
Clint & Dawn Brown
OATMEAL MUFFINS
| 1 egg | 1 cup flour |
| 1 cup buttermilk* | 1 tsp baking powder |
| 1/2 cup brown sugar | 1/2 tsp baking soda |
| 1/3 cup vegetable oil | 1/2 tsp salt |
| 1 cup quick cooking oats | |
Pre-heat oven to 400° F. Grease or line muffin tins with cupcake liners.
Beat egg with fork. Stir in buttermilk, brown sugar and oil. Add oats and stir to combine.
Sift together flour, baking powder, baking soda and salt. Add to creamed mixture and stir just until flour disappears. Batter should be lumpy. Do not over stir.
Fill prepared muffin cups 2/3 full. Bake for 20 – 25 minutes or until light brown. Yield: 12 Muffins
*Alternative for fresh buttermilk
1. 1/4 C dry buttermilk powder plus 1 C water
2. Sour 1 C of milk by putting 1 Tbsp vinegar in a cup and adding milk to measure 1 C. Let stand 5 – 10 minutes.
Todd & Tamara Erickson
TOFFEE BARS
| 1 1/2 cups butter | 3 cups flour |
| 1 1/2 cups firmly packed brown sugar | 1 cup chocolate chips |
| 1 1/2 tsp vanilla | |
Heat oven to 350°. Place butter, brown sugar and vanilla in a large bowl and mix with an electric mixer on medium speed for 3 minutes or until completely combined. Add flour and mix on low speed for 2 minutes, or until completely combined. Stir in chocolate chips.
Place dough on an un-greased 15 x 10” baking pan and press into an even layer, covering pan. Bake bars at 350° for 20 – 25 minutes, or until they are light golden brown. Let them cool for only 5 minutes and then cut into squares. (If they cool too much, they will crack when cut.)
Kevin & Wanda Fox
SCOTCH SHORTBREAD
(From Agnes Brown for our wedding)
| 1/2 pound butter | |
| 1/2 cup sugar | |
| 2 cups flour | |
| | |
Kevin & Wanda Fox
PUMPKIN BARS
| 1 2/3 cups sugar | 2 tsp baking powder |
| 4 eggs | 1 tsp salt |
| 1 cup oil | 1 tsp cinnamon |
| 2 cups flour | 2 cups pumpkin |
Sharlyn Fox
MILK CHOCOLATE OATMEAL COOKIES
| 1 1/4 cups flour | 1/3 cup granulated |
| 1/2 tsp baking powder | 1 1/2 tsp vanilla |
| 1/2 tsp baking soda | 1 large egg |
| 1/2 tsp ground cinnamon | 2 Tbsp milk |
| 1/4 tsp salt | 1 3/4 cups milk chocolate chips |
| 3/4 cup (1 1/2 sticks) butter | 1 cup uncooked oats |
| 3/4 cup packed brown sugar | |
Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in morsels and oats. Drop unto un-greased baking sheet. Bake at 375° for 10 – 14 minutes.
Wendell & Mary Fox
RAISIN OATMEAL DROP COOOKIES
| 2 cups seedless raisins | 1 cup shortening |
| 3 cups flour | 2 cups sugar |
| 2 tsp baking soda | 4 eggs |
| 1/2 tsp salt | 1/2 cup milk |
| 2 tsp cinnamon | 3 1/3 cups oatmeal |
Wash raisins in hot water and drain.
Sift together flour, baking soda, salt and cinnamon.
Cream shortening and sugar. Add eggs one at a time and milk. Beat well. Add oatmeal and raisins. Mix well.
Add flour mixture and beat thoroughly. Drop onto greased and floured cookie sheets. (Or spray with Pam).
Bake in moderate oven (350° to 375° F) for about 12 minutes.
Use 1/3 cup less oatmeal if you wish.
Makes 6 dozen
Arthur & Patty Smith
NO-BAKE SNACK BARS
| 4 cups Cheerios | 2 cups Rice Krispies |
| 2 cups M & M’s | 2 cups peanuts (optional) |
| 1 cup light corn syrup | 1 cup sugar |
| 1 tsp vanilla | 1 1/2 cups creamy peanut butter |
In large bowl, combine Cheerios, Rice Krispies, M & M’s and peanuts. Set aside. In sauce pan, bring corn syrup and sugar to a boil; stir often. Remove from heat. Stir in the peanut butter and vanilla. Pour over the cereal in bowl and mix well to coat all cereal evenly. Spread into buttered 15x10x1” pan. Cut into bars.
Arthur & Patty Smith
DOUBLE CHOCOLATE WALNUT COOKIES
| 1 pkg devils food or chocolate cake | 1 12 oz pkg semi-sweet choc. Chips |
| mix (for 2 layers) | 1 8z can walnuts (2 cups) coarsely |
| 10 Tbsp margarine or butter | chopped |
| (1 1/4 sticks), softened | 1 cup flaked or shredded coconut |
| 2 eggs | 1/2 cup quick oats (uncooked) |
Pre-heat oven to 350°. In large bowl with mixer at low speed, beat 1/2 of cake mix with margarine and eggs until blended. Increase speed to high. Beat until smooth. Stir in chocolate chips, oats and remaining cake mix.
Bake 15 minutes (12 may be enough) or until cookies are set.
Arthur & Patty Smith
PUMPKIN CHIP COOKIES
| 1 1/2 cups butter (no substitutes), | 4 cups all-purpose flour |
| softened | 2 cups quick-cooking oats |
| 2 cups packed brown sugar | 2 tsp baking soda |
| 1 cup sugar | 2 tsp ground cinnamon |
| 1 15 oz can solid-pack pumpkin | 1 tsp salt |
| 1 egg | 2 cups (12 oz) semi-sweet |
| 1 tsp vanilla | chocolate chips |
In large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 inches apart onto un-greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Yield: 10 dozen
Rodney & Donna Fox
WHOLE-WHEAT CHOCOLATE CHIP COOKIES
| 2 eggs | *2 1/2 cups whole-wheat flour |
| 1 cup brown sugar | 1 tsp salt |
| 1 cup white sugar | 1 tsp soda |
| 1 1/2 tsp vanilla | 3/4 cup oatmeal |
| 2 sticks butter, softened | 1 (12 oz) bag chocolate chips |
Beat together eggs and sugar. Add vanilla; beat well. Add butter; beat well. Add sifted flour, salt, soda to creamed mixture. Add oatmeal and chocolate chips. Bake 350° for 8 to 10 minutes.
*Using fresh ground flour is even better to taste.
Rodney & Donna Fox
DEEP DISH BROWNIES
| 3/4 cup butter, melted | 1/2 cup cocoa |
| 1 1/2 cups sugar | 1/2 tsp baking powder |
| 1 1/2 tsp vanilla | 1/2 tsp salt |
| 3 eggs | 1 cup chocolate chips |
| 3/4 cup flour | |
Heat oven to 350°. Grease square 9 x 2” pan. Mix together melted butter, sugar and vanilla. Add eggs, beat well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Stir in chips. Bake 35 to 40 minutes until pulls away from pan. Cool.
Yield: 16 bars
