Snickerdoodles

Contributed by Kelly Tillberg

Ingredients:

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions:

• Preheat oven to 400 degrees F (200 degrees C)
• Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla
• Blend in the flour, cream of tartar, soda and salt
• Shape dough by rounded spoonfuls into balls
• Mix the 2 tablespoons sugar and the cinnamon
• Roll balls of dough in mixture
• Place 2 inches apart on ungreased baking sheets
• Bake 8 to 10 minutes, or until set but not too hard
• Remove immediately from baking sheets

Recipe yields 4 dozen

Kelly's Oatmeal Cookies

Contributed by Kelly Tillberg

Ingredients:

1 cup shortening
1 cup brown sugar
1 cup white sugar

2 eggs, well beaten
1 Tablespoon vanilla extract
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 Tablespoon cinnamon
3 cups oats (use Quaker Quick or Old Fashioned--DO NOT use instant!)
3/4 cup chopped walnuts (use 1/2 cup if using raisins)
1 cup raisins (optional)

Directions:

• Cream shortening and sugars
• Add eggs and vanilla and beat well
• Sift flour, salt, baking soda and cinnamon
• Add sifted dry ingredients to first mixture and mix well
• Add raisins (if desired) and nuts
• Add oats last.
• Spoon out by rounded tablespoonfuls on to greased cookie sheets
• Bake at 350°F for 10 minutes
• Remove to wire rack
• Cool completely

Makes about 2 dozen cookies

Country Apple Dumplings

Contributed by Kelly Tillberg

Ingredients:

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew or Sprite™

Directions:

• Preheat oven to 350 degrees F (175 degrees C)
• Grease a 9x13 inch baking dish
• Cut each apple into 8 wedges and set aside
• Separate the crescent roll dough into triangles
• Roll each apple wedge in crescent roll dough starting at the smallest end
• Pinch to seal and place in the baking dish
• Melt butter in a small saucepan and stir in the sugar and cinnamon
• Pour sugar and cinnamon mixture over apple dumplings
• Pour soda of choice over dumplings
• Bake for 35 to 45 minutes in the preheated oven (or until golden brown)

Caramel Popcorn

Contributed by Kelly Tillberg

Ingredients:

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

Directions:

• Preheat oven to 250 degrees F (95 degrees C)
• Place popcorn in a very large bowl
• In a medium saucepan over medium heat, melt butter
• Stir in brown sugar, corn syrup and salt
• Bring to a boil, stirring constantly
• Boil without stirring 4 minutes
• Remove from heat and stir in soda and vanilla
• Pour in a thin stream over popcorn, stirring to coat
• Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour
• Remove from oven and let cool completely before breaking into pieces

Apple Crisp

Contributed by Kelly Tillberg

Ingredients:

4 cups sliced apples (approx. 2)
1 teaspoon ground cinnamon
½ cup water
1 cup white sugar
½ cup butter
¾ cup all-purpose flour
Vanilla ice cream for serving

Directions:

• Preheat oven to 350 degrees
• Grease an 8x8 inch baking dish
• Place apples in prepared dish
• Sprinkle with cinnamon
• Pour water over all
• In a bowl, cream together sugar and butter
• Blend in flour
• Sprinkle mixture evenly over apples
• Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden
• Serve with vanilla ice cream, if desired

Yields 6 servings

Peanut Butter Pie

Contributed by Irene Larson, Martinez Ward

This recipe is from the Joy of Cooking (with a few modifications)

Warning: Can be addictive! I have to make this for each family member's birthday ever since I first made it for my peanut butter loving husband.

Makes one 10" pie or 8-10 servings

Ingredients:
Graham crackers or chocolate wafers (I use the chocolate cat cookies from Trader Joe's)
8 oz. cream cheese, softened (I use neufchatel for lower fat)
1 cup chunky or smooth peanut butter
1/2 cup sugar
2 tsp vanilla
1 cup heavy cream

Topping ingredients:
1/3 cup heavy cream
2 Tbsp unsalted butter (salted works okay, too)
4 oz (about 2/3 cup) finely chopped bittersweet chocolate or semisweet chocolate chips
Optional 1/3 cup chopped peanuts

Directions:

• Prepare and bake in a 10" pie pan (I use a spring form pan and line it with foil) crumb crust from graham crackers or chocolate wafers
• Beat cream cheese, peanut butter, sugar and vanilla on medium speed just until smoothly blended
• In a separate bowl, beat heavy cream on medium-high speed until stiff peaks form
• Using a large rubber spatula, fold half of the whipped cream into the peanut butter mixture to lighten it, then fold in the rest of the whipped cream
• Spread the mixture evenly in the pie crust
• Press a sheet of plastic wrap directly on the surface and refrigerate until firm, about 4 hrs.
• Prepare topping by stirring and bringing to a boil in a medium saucepan over high heat 1/3 cup heavy cream and butter
• Remove from the heat and immediately stir in chocolate
• Let cool to lukewarm
• Then pour the glaze over the top of the pie and spread evenly
• If desired, sprinkle with chopped peanuts (I don't)
• Refrigerate for at least 1 hour or up to 3 days
• Can accompany with whipped cream, but I think it's already rich enough! Savor each bite--yum!

Schaum Torte

Contributed by Andrea Politis, Concord I Ward

8 egg whites – beaten stiff, very stiff

Add to egg whites:
½ tsp cream of Tarter
1 tsp vinegar
2 cups sugar
1 tsp vanilla

• Butter well two (2) 9 inch glass pie plates
• Put whites into plates, smooth to sides
• Put in oven, 325 degrees for 10 minutes
• Reduce heat to 300 degrees for 30 minutes
• Turn off heat and let sit in oven over night
• Whip 1 carton whipping cream with sugar until stiff
• Spread over whites then top with fruit – raspberries or strawberries or peaches
• The pan needs a lot of butter so pieces can come out clean

Date-Filled Oatmeal Bars

Contributed by Claranita Ernstrom, Martinez Ward (currently serving a mission in the Oakland-San Francisco Mission, assigned to the Richmond 3rd Branch)

If you love and remember the date bars that were made by General Mills under the Betty Crocker label you will find these very similar. I have not figured out how to make enough to fill a 9 by 13 pan except to double the recipe but these will fill a 9x9 inch pan.

Bake in oven set at 375 degrees Fahrenheit for 30 minutes, makes 25 bars.

Ingredients:

1 cup all purpose flour
1 cup quick cooking oats
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/2 cup butter

Directions:

• Combine the first four ingredients in a medium size bowl
• Cut the butter into these ingredients either with a pastry blender or two knives
• When the mixture is like coarse crumbs press half of the mixture into the bottom of a 9 by 9 inch pan
• Reserve the rest for later

Place following in a saucepan:

8 ounces of dates, snipped or use a package of chopped dates, about 1 1/3 cups.
1/2 cup hot water
1/3 cup sugar

• Place into a saucepan and bring to a boil, reduce heat and let it cook for about 2 minutes or until thickens
• Add 2 tablespoons lemon juice
• Cool until able to spread over the oat mixture
• Spread as close to the edge as possible, then cover with the remaining crumbs
• Bake as set above

Other fruit fillings are possible but this is my favorite.

Pineapple Crunch

Contributed by Gaye Fletcher

This is good served warm or cold.

Ingredients:

1 box yellow cake mix
1 cube butter
1 can of drained pineapple chunks

Directions:

• Melt butter and mix into cake mix
• Stir until well blended
• Place drained pineapple into a casserole dish, then cover with cake mix (as evenly as possible)
• Bake at 350 till done

Peanut Brittle

Contributed by Afton Jones, Martinez Ward (submitted by Caroline Zeeb)

Ingredients:

1 C. white corn syrup
1 C. sugar
1 T. butter
1/2 t. salt
1 1/2 to 2 C. raw peanuts
1 t. baking soda

Directions:

• Cook first 4 ingredients until sugar dissolves
• Add peanuts and stir constantly until mixture is light brown
• Remove from heat and stir in 1 t. baking soda
• Spread on greased pan to cool

Sugared Walnuts

Contributed by Caroline Zeeb, Martinez Ward

Ingredients:

1 C. brown sugar
2 T. water
2 t. butter
1 t. vanilla
2+ C. walnut halves and pieces

Directions:

• Boil sugar and water together for 2 minutes
• Add butter and vanilla
• Drop walnuts in and stir until firm
• Spread out on waxed paper and separate

Turtle Cake

Contributed by Caroline Zeeb, Martinez Ward

Ingredients:

German chocolate cake mix
1 14 oz bag of caramels
1/2 C. evaporated milk
3/4 C. melted margarine
2 C. chopped nuts (pecans or walnuts)
1 C. chocolate chips

Preparation Notes:
chop nuts ahead, unwrap caramels ahead, and start heating caramels before mixing cake mix.

Directions:

• Mix cake mix as directed on box
• Pour 1/2 mixture in a greased and floured 9x12 pan
• Bake 15 min. at 350
• Pour melted caramels, milk and oleo (melt in double broiler) over cake mix
• Sprinkle choc. chips and 1 C. nuts over mix
• Pour remaining batter over filling and sprinkle remaining 1C. nuts over it
• Bake 20 minutes longer

Cake Cookies

Contributed by Lori Brown, Martinez Ward

Makes approx 3 doz.

I found this recipe while in college on a box of Pillsbury Cake mix. It's great for any last minute cookie needs. I usually stock up on cake mixes when they are on sale, so I'm ready for cookies at a moments notice.

Ingredients:

1 Package of Cake mix (ones with out pudding in the mix work the best)
1/3 cup of oil
2 eggs

Directions:

• Preheat oven to 375
• In a large bowl, combine cake mix, oil and eggs
• Mix or stir until thoroughly moistened (it should roll up into a ball)
• Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet
• Flatten with the bottom of a glass to a 1/4 inch thickness
• Bake for 8-10 minutes or until edges are golden brown and tops are cracked and look slightly wet
• Frost with cake frosting that corresponds to cake mix you used (for example, German Chocolate cake mix, use German Chocolate Frosting... Funfetti cake mix, Funfetti Frosting, etc.)

Pumpkin Pie Cake/Dessert

Contributed by Lori Brown, Martinez Ward

Ingredients:

CRUST:
1 package of yellow cake mix, minus 1 cup (set aside for use later)
1/2 cup of margarine melted
1 egg
Mix crust ingredients and press into a well greased and floured 9x13 pan. Set aside.

FILLING:
3 cups of pumpkin
2 1/2 pumpkin pie spice
1/2 cup brown sugar
2 eggs
1 2/3 cups of evaporated milk
Mix and pour filling onto UNBAKED crust that was set aside.

TOPPING:
1 cup of cake mix (set aside from crust)
1/4 cup of sugar
1 tsp cinnamon
1/4 cup margarine
Using a dough cutter mix until crumbled and sprinkle over the top of filling.

Bake @ 375 for 45 Minutes

This recipe works best with a metal pan. If glass is used, watch last 15 minutes to prevent crust from burning. Best served next day with whipped topping.

Carmelitas

Contributed by Charisse Stephens, Hilltop Second Ward

My grandmother's recipe, and our family's all-time favorite dessert.

Ingredients:

1 c. plus 3 T flour
1 c. oatmeal
3/4 c. brown sugar
1/2 t. soda
1/4 t. salt
3/4 c. melted butter
1 c. chocolate chips
1/2 c. chopped walnuts or pecans
3/4 c caramel topping

Directions:

• Mix 1 cup flour, the oatmeal, brown sugar, soda, salt, and melted butter.
• Press half the mixture into an 11x17 pan.
• Bake at 350 for 10 min.
• Remove from oven; sprinkle with chocolate chips and nuts.
• In a bowl, blend caramel topping with remaining 3 T flour.
• Pour over chips and nuts to cover.
• Sprinkle remaining crumb mixture on top.
• Bake at 350 for 15-20 min.
• Chill.

Gooey Butter Cake

Contributed by Charisse Stephens, Hilltop Second Ward

We got this recipe off a package of Kroger brand cream cheese, and it's now tied for my family's favorite dessert of all time.

Ingredients:

1 yellow cake mix
1/2 c. butter
3 eggs, divided
8 oz cream cheese
2 1/2 c. powdered sugar.

Directions:

• Mix together cake mix, butter, and 1 egg.
• Spread in bottom of 9 x 13 pan.
• Beat together cream cheese, remaining 2 eggs, and powdered sugar.
• Pour over first layer.
• Bake at 350 for 40 minutes.
• Sprinkle with powdered sugar while warm.

Strawberry Swirl Cheesecake

Contributed by Sara Traverso

Ingredients:

1 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon grated lemon peel
1/2 cup cold butter

Filling ingredients:
4 packages (8 oz each) cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
4 eggs, lightly beaten
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup pureed fresh strawberries, divided
8 to 10 drops red food coloring (optional)

Directions:

• In a bowl, combine flour, sugar and lemon peel
• Cut in butter until crumbly
• Pat dough on to the bottom and 1 in. up the sides of a greased 9 in. springform pan
• Place on a baking sheet
• Bake at 325 degrees for 15-20min. or until lightly browned
• Cool on a wire rack
• In a larger mixing bowl, beat the cream cheese, sugar, flour and cream until SMOOTH
• Add eggs
• Beat on low speed just until combined
• Beat in lemon juice and vanilla just until blended
• Pour 2 1/2 cups batter into a bowl; set aside
• Stir 3/4 cup pureed straberries and food coloring (if desired) into remaining batter
• Pour into crust
• Place pan on a double thickness of heavy-duty foil (about 16 in square)
• Securely wrap foil around pan
• Place in a large baking pan
• Add 1 in of hot water to larger pan
• Bake for 35 min.
• Carefully pour reserved batter over bottom layer
• Spoon remaining pureed berries over batter
• Carefully cut through top layer only with a knife to swirl
• Bake 40-50 minutes longer or until center is almost set
• Remove pan from water bath
• Cool on a wire rack for 10 min
• Carefully run a knife around edge of pan to loosen
• Cool 1 hr longer
• Refrigerate overnight

Lisa’s Peach Cobbler

Contributed by Ruby Rossberg, Concord 1st Ward

Good served hot with vanilla ice cream. If mix is too dry add some peach syrup to batter before pouring over peaches.

Ingredients:

1 pkg pie crust mix
3 cans sliced peaches
½ cups butter/margarine
1 ½ cups sugar
1/3 cups flour
2 eggs
1 tsp vanilla

Directions:

• Line 9x13 baking dish with pie crust
• Layer drained, sliced peaches over crust
• Melt butter/margarine
• Add sugar, flour, eggs, vanilla to butter/margarine
• Mix well
• Pour over peaches
• Bake 400°F for 1 hour

Great Pumpkin Cookies

Contributed by Charlene Stone, Hilltop Second Ward

Ingredients:

1 cup butter
1 cup brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups quick-cooking oats
l cup Libby's solid pack pumpkin
3/4 cup chopped nuts
3/4 cup raisins
2 cups sifted enriched flour

Directions:

• Cream together butter, brown sugar, granulated sugar, egg, and vanilla
• Add the rest of the ingredients
• Combine all ingredients and mix well
• Using a tablespoon, drop 2 inches apart on lightly greased baking sheet
• Bake in moderate oven (350 degrees) 10 to 14 minutes

Cranberry-Pear Crisp

Contributed by Marla Lay

Makes 8 servings

Fruit mixture ingredients:

2/3 cup sugar
2 tsp ground cinnamon
1 tsp ground cloves
1-1/2 cups orange juice
1 pkg fresh cranberries (12 oz.)
6 pears, thinly sliced
2 tsp grated orange rind

Crumble ingredients:

1-1/2 cups uncooked regular oats
2/3 cup all-purpose flour
2/3 cup firmly packed brown sugar
1/2 cup butter

Directions:

• Combine all filling ingredients in a large saucepan, bring to a boil
• Reduce heat and simmer 10 minutes or until cranberries pop and mixture thickens, stirring occasionally
• Spoon evenly into a lightly greased 13”x9” baking dish
• In a separate bowl, combine oats, flour and brown sugar, cut in butter with a pastry blender until crumbly
• Sprinkle over fruit mixture
• Bake at 375° for 20-25 minutes or until lightly browned
• Serve warm with ice cream or whipped cream... or without!