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  Lemon Coolers Similar to Mexican Wedding Cookies, these lemony shortbread cookies (which used to be a staple of Girl Scout Cookies) are a light and airy treat. Ingredients: For the cookies 1 cup butter (1 stick), unsalted 1 teaspoon vanilla extract 2 cup confectioner’s sugar  4 teaspoons fresh lemon zest 2 tablespoon lemon juice 2 cup all-purpose f lour Powdered sugar coating 2 cup confectioner's sugar 2 tablespoons lemonade mix (Koolaid) Directions Preheat oven to 350 ℉ Cream butter & sugar until fluffy. Add lemon zest, vanilla & lemon juice. Mix well. Mix in flour and beat until combined into a thick dough. (Optional) Chill dough in refrigerator for about 20 minutes. In a separate bowl, combine sugar & lemonade mix. Using a cookie scoop, make 1" balls. Roll cookies in sugar mix and place on parchment-lined cookie sheet about 1-1/2" apart. Bake for about 12-14 minutes or until bottoms are starting to turn golden brown.  Remove from oven & cool on a cool...

  Spritz Cookies - a holiday favorite Ingredients: 1 cup (2 sticks) unsalted butter, softened to room temperature 3/4 cup granulated sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 2 1/3 cups all-purpose flour 1/2 Tsp salt optional: food coloring, sprinkles, chocolate chips, and melted chocolate for decorating Preheat oven to 350°F. Line baking sheets with silicone baking mats. Do not use parchment paper because the cookie dough, when pressed out of the cookie press, will not adhere to it. Make the dough: In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes.  Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute.  Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, beat in the flour and salt. Turn up to high speed and ...

Pecan Snow Ball Cookies (aka Mexican Wedding Cookies) I've seen variations that use walnuts, so use what you prefer and have on hand. Here in Texas, pecans are in abundance. Ingredients: 2 Cups finely chopped pecans 1 Cup unsalted butter (room temperature) 1/3 Cup sugar 1 Tsp vanilla extract 1/4 Tsp salt 2 Cups flour Powder Sugar (1C for coating) Preheat oven to 350°F. Place chopped pecans in a 9-by-13-inch metal baking dish. Roast in the oven until the pecans have a nutty aroma and are lightly toasted, 6 to 8 minutes. Remove and set aside to cool. Beat butter and sugar together until lightened and creamy. Scrape down sides of the bowl and add vanilla extract and salt; beat to combine. Add flour and cooled toasted pecans, and mix on low until incorporated, scraping down the sides of the bowl as needed. Line 2 baking sheets with parchment paper. Scoop and shape dough into 1 inch balls, pressing the dough in your hands. (Note: the dough will be very crumbly, so you will be pressing t...

This recipe takes the simple peanut butter cookie and "raises the bar"... with three layers: Peanut Butter Cookie on the bottom Rich peanut butter icing in the middle Topped with a chocolate shell Delicious and decadent! For the cookie base: Preheat oven to 350F.  Grease a 9x13 glass baking dish. 1 1/4 cup sugar 1 tablespoon dark molasses 1/2 cup creamy peanut buter 1/4 cup shortening 1/4 cup butter, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Prepare peanut butter cookie dough (per normal recipe)  but do not refrigerate.  Instead, spread dough evenly on the bottom of the prepared baking dish. Bake for about 15-18 minutes.  Remove from oven and allow to cool completely.  For the middle layer: 1/2 cup butter, softened 1/2 cup creamy peanut butter 1 tablespoon milk 1 teaspoon vanilla 2 cups powdered sugar In a small bowl, beat the butter, peanut butter, milk, vanilla...

1 1/4 cup sugar 1 tablespoon dark molasses 1/2 cup creamy peanut buter 1/4 cup shortening 1/4 cup butter, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Mix sugar, molasses, peanut butter, shortening, butter & egg in a large bowl.  Stir in flour, baking soda, baking powder & salt. Cover & refrigerate until firm. Preheat oven to 375F. Roll dough into 1 1/4" balls.  Place on parchment-lined cookie sheet -- about 3 inches apart.  Flatten in criss-cross pattern with a fork. Bake 9-10 minutes or until light golden brown.  Allow to cool before removing from the cookie sheet.

1/2 cup unsalted butter, softened 1 1/4 cups sugar 2 tablespoons dark molasses 2 large eggs 1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can) 1 teaspoon pure vanilla extract 2 cups flour 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves 1/2 cup whole milk Preheat oven to 350°F and place rack in center of oven.  Butter and flour a bundt cake or other tube cake pan. In a bowl, sift together flour, salt, baking powder, baking soda and spices.  Set aside. In a large mixing bowl, cream butter, sugar and molasses until light & fluffy.  Beat in eggs and vanilla.  Add pumpkin and mix well. Next, add in flour -- about 1/2 cup at a time -- alternating with milk.  Beat mixture on medium to high speed until batter is fluffy and stiff. Spread batter evenly in the cake pan.  Place in center of th...

This is a riff on my basic blondie recipe, with a few minor changes. 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup packed dark-brown sugar 1/2 cup white sugar 3 large eggs 1 teaspoon cinnamon 1 1/2 teaspoons pure vanilla extract 1 cup white chocolate chips 1 cup mini-semi-sweet chocolate chips Preheat oven to 350°F. Butter 9x13" cake pan.  In a medium bowl, whisk flour, baking powder, and salt. In a mixing bowl, cream butter and sugars until pale and fluffy. Add cinnamon. Mix in eggs and vanilla. Add flour mixture and mix on low until combined. (You may need to add 1-2 tablespoons of water if the batter is too thick.) With a wooden spoon, mix in the chocolate chips. Spread batter into baking dish. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, 25 to 30 minutes. Let cool in dish 40 minutes. Slice into squares...

1 can (21 oz.) Comstock Apple Fruit Filling 2 packages refrigerated biscuits 1/2 cup sugar 1/2 tsp. cinnamon 1 Tbsp. powdered sugar 1 Tbsp. milk Preheat oven to 400° F. Lightly grease a 10” tube pan.    In food processor, chop fruit filling by pulsing several times. Flatten each biscuit into a 5-6” circle. Spoon about 2 tablespoons fruit filling onto each biscuit and seal edges to form a ball.   In a small bowl, combine sugar and cinnamon. Roll each biscuit ball in sugar mixture. Make 2 rings of biscuits in tube pan and sprinkle with remaining sugar mixture. Bake for 55 minutes, covering biscuits with foil after 20 minutes. Cool on wire rack 5 minutes; loosen biscuits from edge of pan and remove from pan. In a small bowl, combine powdered sugar and milk -- blend well. Drizzle over warm biscuits.

Puddings Rum Raisin Bread Pudding No-Bake / Freezer No-Bake Banana Split Cheesecake Chocolate Mousse Pie Double Chocolate Ice Cream Mud Pie Frozen Lemonade Pie Cherry Cheese Pie Strawberry Crunch Strawberry & Lemon Trifle Oreo Cookies & Cream Freeze

Breads, Muffins & Rolls Banana Toffee Rum Bread Blueberry Buttermilk Muffins Foccacia Bread Irish Soda Bread Orange Nut Bread Baking Mix  - for pancakes & biscuits

Brownies, Cookies & Squares Basic Blondies Dark & White Chocolate Chip Blondies Brownies S'mores-style Chocolate Chip Cookie Sandwiches Chocolate Marble Cheesecake Squares Double Chocolate Brownies Cranberry-Raisin Bars Ginger Snaps Lemon Squares Molasses Cookies Oatmeal Raisin Cookies Peanut Butter Bars Peanut Butter Swirl Brownies Pineapple Cookies Peanut Brittle Peanut Butter Swirl Brownies Raisin-Cinnamon Bars Red Velvet Cookies Snickerdoodle Cookies Toffee Nut Bars

Cheesecakes, Pies, Cobblers & Crisps Apple-Blackberry Crisp Easy Peach Cobbler Traditional Apple Pie Buttermilk Pie Key Lime Pie Pumpkin Pie Chocolate Praline Pie Caramel Pecan Cheesecake

Cakes Angel Food Cake Apple Cake Applesauce Cake Applesauce Gems Easy Apple Coffee Cake Butter Eggnog Cake Chocolate Bourbon Bundt Cake Chocolate Pound Cake Coffe Cup Chocolate Cake Caramel Pecan Cheesecake Fruit Cocktail Cake Fluffy Banana Cake with Ice Cream Icing Hungarian Chocolate Cake Jam Cake (aka Kentucky Jam Cake) Pineapple Upside-Down Cake Pumpkin Cake (with molasses) Pumpkin Spice Cake South St. Louis Butter Cake Vanilla Pound Cake

Cakes Angel Food Cake Apple Cake Applesauce Cake Applesauce Gems Easy Apple Coffee Cake Butter Eggnog Cake Chocolate Bourbon Bundt Cake Chocolate Pound Cake Coffe Cup Chocolate Cake Caramel Pecan Cheesecake Fruit Cocktail Cake Fluffy Banana Cake with Ice Cream Icing Hungarian Chocolate Cake Jam Cake (aka Kentucky Jam Cake) Pineapple Upside-Down Cake Pumpkin Spice Cake South St. Louis Butter Cake Vanilla Pound Cake Brownies, Cookies & Squares Brownies S'mores-style Chocolate Chip Cookie Sandwiches Chocolate Marble Cheesecake Squares Double Chocolate Brownies Cranberry-Raisin Bars Ginger Snaps Lemon Squares Molasses Cookies Oatmeal Raisin Cookies Peanut Butter Bars Peanut Butter Swirl Brownies Pineapple Cookies Peanut Brittle Peanut Butter Swirl Brownies Raisin-Cinnamon Bars Red Velvet Cookies Snickerdoodle Cookies Toffee Nut Bars Pies, Cobblers & Crisps Apple-Blackberry Crisp Easy Peach Cobbler Traditional Apple Pie Buttermilk Pie...

4 eggs 1/2 cup sugar 4 tablespoons flour 2 cups milk 1 teaspoon vanilla dash nutmeg Preheat oven to 350°F. Lightly grease a 9" pie pan. Beat eggs with sugar until fluffy.  Add flour, milk and vanilla.  Pour into pie pan.  Sprinkle with nutmeg. Bake for about 1 hour, until firm.  (Flour will settle to make the crust.)  Cool on a wire rack. Top with whipped cream and seasonal berries to serve. Note:  You can use gluten-free flour for this recipe, but up the vanilla and sugar slightly.

1 cup flour 1 cup sugar 1/4 teaspoon salt 2 cups cranberries (if frozen, allow to partially thaw) 1/2 cup chopped walnuts or pecans 1/2 cup unsalted butter, melted 2 eggs, beaten 1 teaspoon almond extract Preheat oven to 350°F. Grease one 9" pie pan. Combine flour, sugar, and salt. Stir in the cranberries and the walnuts and toss to coat. Stir in the butter, beaten eggs, and almond extract. Evenly spread the batter in pie pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Many people think of "blondies" as "brownies without the chocolate" -- but that's just not the case.  This is a great basic bar cookie that you can easily make your own by adding additional ingredients that you like -- Most people "dress up" their blondies with other ingredients like semi-sweet chocolate chips, butterscotch chips or white chocolate chips / chunks -- and depending on the region include some sort of chopped nuts like pecans or almond slivers. 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 1/2 cups packed light-brown sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract Preheat oven to 350°F. Butter 9x13" cake pan.  Line pan parchment paper, allowing 2-inch overhang. Butter the parchment. In a medium bowl, whisk flour, baking powder, and salt. In the mixing bowl, cream butter and brown sugar until pale and fluffy. Mix i...

1 9" unbaked pastry shell 2 eggs, slightly beaten 1 cup sugar 1/4 cup cornstarch 1/2 cup margerine, melted 1 cup pecans, chopped 1 cup semi-sweet chocolate chips 2 oz. praline liqueur Preheat oven to 350F. Combine sugar and corn starch.  Gradually add to eggs, mixing well.  Stir in melted margerine, then add praline liqueur.  Add pecans and chocolate chips.  Pour into unbaked pie shell. Bake for 50 minutes.  Cool. Serve with whipped cream or vanilla ice cream with an additional tablespoon of praline liqueur drizzled over all.

This is a family favorite recipe from the Stephenson's Farms Old Apple Farm Restaurant  recipe book.  An iconic landmark restaurant in Kansas City -- along side the apple & peach orchards (and strawberry farms) -- I'm sad to say closed shop in 2007.  The recipe booklet I have is from 1987 but was first published in 1967.  It has several favorites of mine that I will post here from time to time. 1 cup milk 1 egg, beaten 4 tablespoons margerine 1/2 cup sugar 1/2 teaspoon salt 1 orange, rind and juice 1 cup apples (chopped fine) 3 cups flour 2 teaspoons baking powder 1 teaspoon vanilla Beat egg.  In a mixing bowl, combine the milk, egg, sugar and melted margerine.  Add the orange juice, rind and chopped apples (skins can be left on) and vanilla.  Sift together flour, salt, baking powder.  Stir into milk mixture with a spoon until blended.  Do not overmix.  Preheat oil in a skillet to 350°F....

The portion size on this is enough for 2 -- but why share?! 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons vegetable oil (or butter, melted) 3 tablespoons chocolate chips 1/4 teaspoon vanilla extract 1 large microwave-safe coffee mug Add dry ingredients to the coffee mug and mix well with a fork. Add the egg and mix thoroughly. Add milk and oil and continue to mix well. Fold in the chocolate chips and vanilla extract beat until well mixed. Microwave for about for 3 minutes on high (assuming a 1000 watt oven -- lower the time if your oven is higher wattage.) The cake will rise like a souffle. Carefully remove from the microwave (use a pot-holder!) and let cool for few minutes before serving. Works well directly from the coffee cup or tip it out onto a plate and serve with a scoop of ice cream.