Awesome Carrot Cake with Cream Cheese

Frosting
Prep: 30 min. Cook: 40 min. Ready: 1 hr 40 min
INGREDIENTS:
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
1 teaspoons vanilla extract
8 oz can crushed pineapple with juice
cup chopped pecans

Tracy Kirk

FROSTING:
3 cups confectioners sugar
8 oz. package Neufchatel cheese
cup butter, softened
1 teaspoons vanilla extract
1 cup chopped pecans

Preheat oven to 350. Grease and flour a 9x13 pan.

Combine the oil and sugar and mix well. Add the eggs slowly; once well incorporated
add the vanilla. Combine the flour, baking powder, baking soda, salt and cinnamon.
Slowly add that in. Combine the carrots, pineapple and nuts. Mix that in until just
combined. Pour batter into the pan and bake 30-40 minutes OR until a toothpick comes
out clean.
Frosting: In a medium bowl, combine confectioners sugar, Neufchatel cheese, cup
butter or margarine, and 1 teaspoons vanilla extract. Beat until smooth, then stir in 1
cup chopped pecans. Spread on cooled cake.

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Easy Strawberry Pie

Prep: 5 min.

Donna Roisbeck

INGREDIENTS:
20 oz. frozen strawberries
1 package vanilla instant pudding
8 oz. carton of Cool Whip
1 graham cracker pie crust
Thaw frozen strawberries completely, then put into large bowl. Add package of vanilla
instant pudding (dry) and stir into strawberries. Add Cool Whip, folding in. Spoon into
crust. May add fresh strawberries on top. Keeps well for several days.

Gold Cake
Prep: 20 min. Cook: 20 min.

Alton Brown

INGREDIENTS:
cup butter-flavored vegetable shortening
1 cups sugar
2 cups cake flour
3 teaspoons baking powder
teaspoon salt
8 egg yolks, beaten
cup milk
1 teaspoon vanilla
Preheat the oven to 350. Grease two 9 cake pans with shortening and set aside.
Cream together the shortening and the sugar. Combine the flour, baking powder, and
salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix it
until well combined. Add vanilla and mix well.
Pour into the prepared pans. Bake for 18-20 minutes. Remove from oven and cool on a
rack. Use each cake as a layer OR split each cake into halves for a total of 4 layers. Frost
with desired frosting.

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Rhubarb Cream Pie

Prep: 15 min. Cook: 20 min.
INGREDIENTS:
1 tablespoon butter
2-3 cups diced rhubarb
1 cups sugar, separated
2 eggs, separated

Mary Alice Crubel

1

/8 teaspoon salt
3 tablespoons cornstarch
cup heavy cream
1 baked pie shell (8 or 9)

Preheat oven to 425.

Melt butter in a saucepan. Add rhubarb and 1 cup sugar. Cook slowly for 10 minutes.
Beat together 2 egg yolks, sugar, salt, cornstarch, and cream; add to fruit mixture and
cook until thick, being careful not to let the mixture curdle. Pour into baked pie shell.
Top with meringue made from 2 egg whites, 4 tablespoons sugar, teaspoon vanilla,
and a pinch of salt. Bake for 3 minutes until delicately browned.

Rum Cake
Prep: 30 min. Cook: 1 hr.
INGREDIENTS:
1 Yellow Cake Mix
1 Package instant vanilla pudding
4 eggs
cup cold water
cup oil
cup rum
1 cup walnuts (or pecans)

TOPPING:
cup water
cup butter
1 cup sugar
cup rum

Preheat oven to 325.

Mix cake ingredients. Chop nuts and place in the bottom of a well-greased bundt pan.
Pour batter mixture over nuts. Bake for 1 hour. Tip upside-down and cool.
Frosting: Combine water, butter, and sugar; boil for 5 minutes.
Remove from heat and add rum. Pour slowly over cake.

Stir constantly.

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14

Chocolate Chip Cookies

Prep: 10 min. Cook: 10 min.
INGREDIENTS:
2
/3 cup shortening
2
/3 cup butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs, 2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 12-oz. bag chocolate chips
Preheat oven to 375.
Cream butter, shortening and sugars for 5 minutes. Add eggs one at a time and mix well;
add vanilla. Stir in remaining ingredients. Drop dough in small blobs on ungreased
baking sheet. Bake 8-10 minutes or until light brown. Allow to cool before removing
from baking sheet.

Oatmeal Raisin Cookies

Prep: 15 min. Cook: 15 min.
INGREDIENTS:
cup shortening
1 cup brown sugar, packed
cup granulated sugar
1 egg
cup water
1 teaspoon vanilla
teaspoon almond extract
1 cup all-purpose flour

1 teaspoon salt
1 teaspoon cinnamon
teaspoon ground cloves
teaspoon baking soda
3 cups quick-cooking oats
(oatmeal)
1 cups raisins

Preheat oven to 350.

Mix thoroughly shortening, sugars, egg, water, vanilla, and almond extract. Combine
flour, salt, cinnamon, cloves, baking soda, oats and raisins. Add to the cream mixture
and mix until just combined. Drop dough in rounded teaspoonfuls, at least 1 apart on a
greased baking sheet. Bake 12-15 minutes or until almost no imprint remains when
touched with a finger. Immediately remove from baking sheet to cooling rack. Store
tightly covered.

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Rhubarbs Bars
Prep: 30 min. Cook: 35 min.
FILLING:
3 cups chopped rhubarb
cup water
1 cup sugar
1 teaspoon vanilla
teaspoon baking soda
2 tablespoons cornstarch
1 small box of strawberry jello

Mary Ann Fox

CRUST:
1 cup margarine
cup nutmeats (optional)
2 cups rolled oats
2 cups flour
1 cups brown sugar

Preheat oven to 375. Grease a 9x13 pan.

Combine all filling ingredients (except jello) and boil carefully until thick; add box of
jello to filling after boiling. Cut crust ingredients together until crumbly (like pie crust).
Pat three-fourths of the crust mixture over bottom of pan. Spread filling over crust.
Sprinkle with rest of crumbs. Bake for 30-35 minutes.
NOTE: Double quantity if you desire a thicker crust for finger eating.

Scotcheroos
Prep: 5 min. Cook: 25 min. Ready: 1 hr.
INGREDIENTS:
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
1 cup semi-sweet chocolate morsels
1 cup butterscotch chips
Grease a 9x13 pan.
Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring
frequently, until sugar dissolves and mixture begins to simmer. Remove from heat. Stir
in peanut butter. Mix well. Add cereal. Stir until well coated. Press mixture into pan and
set aside.
Melt chocolate and butterscotch chips together in microwave, stirring constantly.
Spread evenly over cereal mixture. Let stand until firm. Cut into 2x1 bars when cool.

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Sugar Cookies
Prep: 2-3 hrs. Cook: 8 min.
INGREDIENTS:
1 cup butter or margarine
1 cups powdered sugar
1 egg
1 teaspoon vanilla extract
teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Preheat oven to 350.
Mix thoroughly butter, powdered sugar, egg, vanilla extract, and almond extract. Blend
in flour, baking soda, and cream of tartar. Cover and chill for 2-3 hours.
Divide dough in half. Roll each half 3/16 thick on a lightly floured surface. Cut into
desired shapes. Place on lightly greased baking sheets. Bake 7-8 minutes or until
golden brown.

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Chocolate Chip Scones

Prep: 20 min. Cook 20 min. Makes 4 scones.
INGREDIENTS:
2 cups unsifted self-rising all-purpose flour (see NOTE below)
2 tablespoons sugar
cup vegetable shortening
cup milk or heavy cream
1 large egg
1 teaspoon vanilla extract
cup semi-sweet chocolate chips
Preheat oven to 425. Grease a baking sheet.
In a large bowl, combine flour and sugar. With pastry blender or two knives, cut in
shortening until mixture resembles coarse crumbs.
In a small bowl, combine milk, egg, and vanilla. Add to dry ingredients along with
chocolate chips and mix with fork until mixture clings together and forms a soft dough.
Turn dough out onto lightly floured surface and knead gently 5 or 6 times. With lightly
floured rolling pin, roll dough into a 7 round. Cut into 4 wedges.
Place scones, 1 apart, on greased baking sheet. Pierce tops with tine of fork. Bake
scones 19-20 minutes or until golden brown. Serve warm.
NOTE: To make your own self-rising flour, add 2 teaspoons baking powder and
teaspoon salt to 2 cups of regular all-purpose flour.

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Fruit Scones
Prep: 20 min. Cook: 20 min. Makes 8 scones.
INGREDIENTS:
1 cups all-purpose flour
1
/3 cup granulated white sugar
teaspoon salt
teaspoon baking soda
1 teaspoon baking powder
cup unsalted butter, cold and
cut into small pieces
old-fashioned rolled oats
1
/3 cup dried cranberries or
cherries (or raisins or currants)
zest of one orange
2
/3 cup buttermilk*

EGG WASH:
1 large egg
1 tablespoon milk or cream

*To make buttermilk, add 1 tablespoon of white distilled vinegar, cider vinegar, or
lemon juice to 1 cup of milk; let stand for 5 to 10 minutes before using.
Preheat oven to 375 and place rack in center of oven. Line a baking sheet with
parchment paper and set aside. If you don't have parchment paper grease the baking
sheet real well.
In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder, and
whisk to combine. Add the butter and, using two knives or a pastry blender, cut in the
butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries, and zest.
Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and
mix just until the dough comes together.
Transfer to a lightly floured surface and knead the dough dour or dive times and then
pat, or roll, the dough into a circle that is 7 round and about 1 thick. Cut this circle
into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg
wash of one beaten egg mixed in with 1 tablespoon milk or cream and brush the tops of
the scones with this mixture.
Bake for about 15-18 minutes or until lightly browned and a toothpick inserted into the
middle comes out clean. Remove from the oven and then turn your broiler on high. Sift
confectioners (powdered or icing) sugar heavily over the tops of the scones and place
them under the broiler. Broil for just a few seconds, turning the pan as necessary, until
the sugar has melted and turns golden brown. Make sure to watch the scones carefully
as the sugar will burn very quickly. Transfer to a wire rack to cool.

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Oven Baked French Toast

Prep: 15 min, overnight. Cook: 30 min. Makes 6-8 servings.

Margaret Mergen

INGREDIENTS:
1 load French bread (or regular bread)
1 cup brown sugar
cup margarine
2 tablespoons corn syrup
6 eggs
1 teaspoons vanilla
Grease a 9x13 pan.
Slice bread to thick. Put sugar, margarine, and corn syrup in a sauce pan and
cook until syrupy. Pour into baking dish. Arrange bread slices over syrup. Beat eggs,
milk, and vanilla; pour over bread. Cover and refrigerate overnight.
Bake uncovered for 30 minutes at 325

Rhubarb Nut Muffins

Prep: 15 min. Bake: 20 min. Makes 10 muffins.

INGREDIENTS:
1 cups all-purpose flour
cup packed brown sugar
teaspoon baking soda
teaspoon salt
1 egg
1
/3 cup canola oil
cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen
rhubarb
cup chopped walnuts

TOPPING:
cup packed brown sugar
cup chopped walnuts
teaspoon ground cinnamon

Preheat oven to 375.

In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl,
whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened.
Fold in rhubarb and walnuts.
Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients;
sprinkle over muffins. Bake for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
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Rhubarb Oatmeal Muffins

Prep: 10 min. Cook: 20 min. Makes 12 muffins.
INGREDIENTS:
1 cup all-purpose flour
cup quick-cooking oats
cup packed brown sugar
2 teaspoons baking powder
teaspoon baking soda
teaspoon salt
teaspoon ground nutmeg
1 egg
1
/3 cup vegetable oil
Juice of one orange (yield 1/3 cup)
1 teaspoon grated orange peel
1 cup diced fresh or frozen
rhubarb, thawed and drained

TOPPING:
cup quick-cooking oats
cup packed brown sugar
2 tablespoons chopped pecans
2 tablespoons butter, softened
1
/8 teaspoon ground ginger
1
/8 teaspoon ground cinnamon

Preheat oven to 350.

In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg,
oil, orange juice and peel make sure to zest the orange before juicing it! Stir into dry
ingredients just until moistened. Fold in rhubarb.
Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients;
sprinkle over tops.
Bake for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the
pan to a wire rack.

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Rhubarb Streusel Muffins

Prep: 15 min. Bake: 25 min. Makes 18 muffins.
INGREDIENTS:
cup butter, softened
1 cup packed brown sugar
cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
teaspoon baking soda
1
/8 teaspoon salt
1 cup (8 ounces) sour cream
3 cups chopped fresh or frozen
rhubarb, thawed
1 tablespoon cold butter

TOPPING:
cup chopped pecans
cup packed brown sugar
1 teaspoon ground cinnamon

Preheat oven to 350.

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the
flour, baking powder, baking soda and salt; add to creamed mixture alternately with
sour cream, beating well after each addition. Fold in rhubarb.
Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the
pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle
over batter.
Bake for 22-25 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pans to wire racks. Serve warm.

22

Zucchini Bread
Prep: 15 min. Cook: 50 min. Makes 3 small loaves.
INGREDIENTS:
3 eggs
2 cups sugar
teaspoon baking powder
2 cups grated zucchini
2 teaspoons cinnamon

3 teaspoons vanilla
1 teaspoon salt
1 cup oil
1 teaspoon baking soda
3 cups flour

Preheat oven to 350.

Beat eggs until foamy; add sugar, vanilla, oil, and zucchini. Mix well, add rest of
ingredients. Bake 50 minutes.

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Apple Crisp
Prep: 30 min. Cook: 30 min.
INGREDIENTS:
4 cups tart apples, peeled and sliced (about 4 medium-sized apples)
cup brown sugar, packed
cup all-purpose flour
cup oats
teaspoon cinnamon
teaspoon nutmeg
1
/3 cup butter or margarine, cold
Preheat oven to 375. Grease an 8x8 pan.
Place apple slices in pan. Mix remaining ingredients thoroughly and sprinkle over
apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve
warm, with ice cream or whipped cream if desired.

Apple Strudel
Prep: 40 min. Cook: 30 min.
INGREDIENTS:
4 cups flour
2 cups sugar
teaspoon salt
1 cups margarine or butter
2 eggs
2-3 cups apples, peeled and sliced
cup sugar
2 teaspoons cinnamon
1 tablespoon flour

Donna Kuehn
FROSTING:
2 cups powdered sugar
stick butter
1 teaspoon vanilla
milk to spread

Preheat oven to 350. Grease and flour a 9x15 cookie sheet with sides.
Mix flour, sugar, and salt. Combine with butter, blending well. Beat eggs and add to
mixture. Spread dough on bottom of pan, reserving some dough for lacing. Mix apples,
sugar, cinnamon, and flour; more flour may be used if apples are extra juicy. Place
apple mixture on dough. Form rest of dough into a ball, roll out, cut into strips, and lace
top on top of apples. Bake until apples are tender, 30 minutes or longer.
Frosting: Blend all ingredients together and use enough milk to make frosting
spreadable. When strudel comes out of oven, run frosting on lacing so it glazes the top.
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Baked Rice Pudding

Prep: 10 min. Cook: 2 hrs.

Ruth Searls

INGREDIENTS:
cup rice
cup sugar
teaspoon salt
teaspoon vanilla
3 cups milk
cup raisins (optional)
Preheat oven to 300.
Mix all together, put in a baking dish, and bake for about 2 hours.

Dirt Cake
Prep: 15 min.
INGREDIENTS:
1 package Oreo cookies
1 sticks of butter
8 oz cream cheese
cup powdered sugar
2 cups milk
2 small boxes instant chocolate pudding
8 oz Cool Whip
1 package gummy worms
Part 1: Crush the Oreo cookies.
Part 2: Cream together butter, cream cheese, and powdered sugar.
Part 3: Mix together milk and pudding mix.
Combine parts 2 and 3, and mix well. Fold in Cool Whip. Spread half the cookie crumbs
on the bottom of a 9x13 pan. Pour filling over top, then scatter the rest of the cookie
crumbs and arrange the gummy worms on top.

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English Toffee
Prep: 15 min. Cook 15 min.

Elizabeth LaBau

INGREDIENTS:
cup almonds
4 sticks of butter (1 pound)
22/3 cups granulated sugar
1
/3 cup water
1
/3 cup light corn syrup
1 pound dark chocolate
Toast the nuts by spreading them on a cookie sheet and placing them in a 325 oven for
approximately 10 minutes. Stir them every 3-4 minutes, and remove them once they
darken and become fragrant. Let the nuts cool, then chop them finely.
Prepare a 12x16 cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.
Combine the butter, sugar, water, and corn syrup in a large heavy saucepan over
medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy
thermometer and bring the candy to a boil, periodically brushing down the sides with a
wet pastry brush to prevent crystallization. Continue to cook the candy, stirring
frequently, until it reaches 300. If the candy appears to separate (with a layer of melted
butter on top) stir vigorously to make it come back together again. Watch the candy as it
approaches 300, since it cooks quickly and can scorch at high temperatures.
Once the candy reaches 300, remove from heat and carefully pour it onto the prepared
baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow
the toffee to being to set, then spray a knife with non-stick cooking spray and score the
toffee into small squares or rectangles. Allow the toffee to cool completely. Once the
toffee is cool, break it apart on the scored lines into small squares. Toffee can be left
plain, or dipped in chocolate.
To dip toffee into chocolate, begin by melting the chocolate. Place it in a microwave-safe
bowl and microwave it in one-minute increments, stirring after every minute to prevent
overheating. Dip each piece of toffee in the chocolate, either submerging it completely
or dipping it halfway in, according to your preference. Place dipped toffee pieces on a
baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top
generously with chopped nuts. Repeat with remaining toffee, chocolate, and nuts. Place
the toffee in the refrigerator to set the chocolate, about 30 minutes. Once set, toffee can
be served immediately or stored in an airtight container in the refrigerator for up to one
week.

26

Rhubarb Crunch
Prep: 20 min. Cook: 1 hr.

Jeanne Strey

INGREDIENTS:
1 cup flour
cup oatmeal
1 cup brown sugar
cup melted butter
1 teaspoon cinnamon
4 cups rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
Preheat oven to 350.
Mix flour, oatmeal, brown sugar, butter, and cinnamon. Press into 9 pan. Cover with
rhubarb. Combine sugar, cornstarch, water, and vanilla. Cook until thick and clear. If
like spicy, add cinnamon to sugar mixture also. Cover rhubarb, top with some of
oatmeal mixture. Bake 1 hour.

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