Cousin Jerry's Lemon Cupcakes with Lemon Cream Cheese Frosting

Ingredients for Cupcakes:
1 box white cake mix
1 cup water
1 pkg (3.5 oz) instant lemon pudding
4 egg whites
2 tablespoons oil

Directions for Cupcakes:
Preheat oven to 345 degrees. Mix ingredients together and beat at medium speed for two minutes. Pour into muffin tins (Gr. Jean recommends only filling about 21 muffin cups instead of the full 24 so that the cupcakes are larger, rise higher out of the pan, and thus are easier to frost). Bake 16-17 minutes. Frost when cool.

Ingredients for Frosting:
8 oz. package cream cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
2-3 tablespoons fresh lemon juice (approx. 1 lemon)
zest from lemon

Directions for Frosting:
Beat together cream cheese and butter. Add lemon juice and zest, and gradually beat in powdered sugar.

Notes:
For the frosting, remember to zest the lemon before you juice it. Also, the frosting makes a TON. You could either find some use the extra, halve the frosting recipe, or double the cupcakes.

Source:
Grandma Jean

Chocolate Eclair Cake

Ingredients:
1 lb graham crackers
3 cups milk
8 oz. Cool Whip
1/2 cup chopped nuts (optional)
2 pkg. (3 oz.) vanilla instant pudding
chocolate frosting

Directions:
In a 9x13 inch pan, place a layer of graham crackers. Mix together milk and pudding mix. Fold in Cool Whip. Pour half of pudding mixture over crackers. Repeat layers, ending with graham crackers. Make sure frosting is soft, and spread over top layer of graham crackers. Sprinkle with nuts if desired. Refidgerate 12 hours before serving.

Source:
Megan Cannon Warren

Pie Crust

Ingredients:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8 to 10 tablespoons cold water

Directions:
In medium bowl, stir flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon of the water over part of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until all the flour mixture is moistened. Divide dough in half; form each half into a ball.
On a lightly floured surface (or pastry cloth), use your hands to slightly flatten 1 dough ball. Roll from center to edges into a circle 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with rim of pie plate. Crimp edges as desired. Repeat with remaining ball. If making a double crust pie, place top pastry on and cut slits to allow steam to escape. Otherwise, this makes two pie crusts.

Notes:
To protect the edges of the pie from overbrowning, fold a 12-inch square of foil into quarters. Cut a 7-inch circle out of the center. Unfold and loosely mold the foil over the pie's edge.

Source:
Better Homes and Gardens New Cook Book

Libby's Famous Pumpkin Pie

Ingredients:
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can (29 oz.) 100% LIBBY'S pure pumpkin pie
2 cans (12 fl. oz. each) evaporated milk
2 unbaked 9-inch (4-cup volume) deep-dish pie shells

Directions:
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Notes:
Best pumpkin pie recipe! Be sure to top with real whipping cream (found in the milk section of the grocery store). Beat the whipping cream on high, adding powdered sugar to sweeten. Also, I like to use homemade pie crust. The one in Better Homes and Gardens Cook Book is great. As for the pies, I usually have to bake them at least 10 minutes more to get the knife/tooth pick to come out clean.

Source:
LIBBY'S 100% Pure Pumpkin can label

Vanishing Oatmeal Raisin Cookies or Bars

Ingredients:

1/2 cup (1 stick) plus 6 tablespoons butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt (optional)

3 cups Quaker Oats (quick or old fashioned)

1 cup raisins

Directions:

Heat oven to 350 degrees. In large bowl, beat butter and sugars on medium speed until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes:

4 dozen cookies

Bar Variation:

Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

Makes:

24 bars

Source:

Quaker Oat box

Chocolate Peanut Butter Bars

Ingredients:

1 cup sugar

1 cup brown sugar

1 cup margarine or butter, softened

1 cup peanut butter, additional

2 eggs

1/2 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups flour

1 1/2 cups quick oats

Directions:

Preheat oven to 375 degrees. Cream together sugars, butters, eggs, and vanilla. Add dry ingredients and mix well. Spray cookie sheet (jelly roll pan). Press and spread batter until it fills the pan, evenly. Bake 12-15 minutes. Spread additional peanut butter on top while still hot. Allow to cool completely, then frost with 1 recipe of chocolate frosting.

Notes:

These are killer!

Source:

BYU 6th Stake Enrichment, February 24, 2007

Snicker Doodles

Ingredients:
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
cinnamon and sugar (for rolling)

Directions:
Preheat oven to 375 or 400. Beat shortening, eggs, and sugar until well combined. In a separate bowl combine dry ingredients (not the cinnamon and sugar). Add dry ingredients to egg mixture. Form into small balls and roll in cinnamon and sugar mixture. Bake 4-6 minutes, or when sides begin to crack.

Notes:
I have made this recipe since I was probably ten. It's an easy one to half.

Source:
Family recipe. Mom or Grandma Jean?

Butterscotch Brownies

Ingredients:
1/4 cup butter
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons milk
1 egg
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup nuts (optional)

Directions:
Heat oven to 350. Grease square 8 x 8 inch pan. Melt butter on stove top or in microwave. Remove from heat. Stir in brown sugar, vanilla, milk, and egg. Stir in remaining ingredients. Spread in pan. Bake 20-25 minutes or until golden brown. Cool in pan 5 minutes on wire rack.

Notes:
A very nice quick and easy dessert that is very yummy. I usually prefer to have chocolate for dessert, but this makes for a fine contender. Also, I have a small rectangle pan that I use, instead of an 8 x 8 and it works fine.

Source:
A women I knew while living in Wymount, I'm sorry I can't recall her name.

Chocolate Butter Frosting

Ingredients:
1/3 cup butter, softened
1/2 cup unsweetened cocoa powder
4 cups powdered sugar, divided
1/4 cup milk
1 1/2 teaspoon vanilla
additional milk

Directions:
Beat butter til fluffy. Gradually add cocoa powder and 1 1/2 powdered sugar. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining powdered sugar. Beat in additional milk to reach spreading consistency.

Notes:
Great frosting recipe. Use on peanut butter bars.

Source: Better Homes and Gardens Cookbook

Peanut Butter Bars

Ingredients:
1 cup sugar
1 cup brown sugar
1 cup butter, softened
1 cup peanut butter
2 eggs
1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups flour
1 1/2 cups quick oats

Directions:
Cream together sugars, butter, peanut butter, eggs, and vanilla. Add baking soda, salt, flour and oats. Mix well. Spray a cookie sheet. Press and spread. Bake at 375° F for 12-15 minutes. Spread more peanut butter on while still warm. When completely cooled, frost with 1 recipe of chocolate frosting.

Notes:
Killer delicious! I sometimes use rolled oats instead of quick oats.

Source: BYU 6th Stake Enrichment booklet, February 24th, 2007

Mother Goose Popcorn

Ingredients:
3 large pans full of popcorn
1 cup sugar
3 tablespoons water
1 tablespoon butter
1 1/2 teaspoon vanilla
food coloring

Directions:
Combine all but popcorn in a pan and bring to a boil for one minute. Remove from heat adn pour slowly over popcorn while stirring. Lay out on wax paper and cool.

Notes:
This was a childhood favorite of mine, I'd make it so often on a weekend to eat during a movie with my neighborhood friends. So good!

Source:
Carol Lasson in Mom's old Ward cookbook

Sarah's School Chocolate Chip Cookies

Ingredients:

1/2 cup butter

1/2 cup peanut butter

1/3 cup brown sugar

1/2 cup sugar

1 egg

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup flour

1/2 cup rolled oats

1/2 bag chocolate chips

Directions:

Preheat oven to 350. Cream butters, add sugar, and mix well. Beat in egg. Combine dry ingredients and add to wet. Stir in chocolate chips. Bake cookies for 7-8 minutes (or make a cookie monster in a 9" pie pan, baking 18 minutes). Enjoy.

Notes:

I am so excited to make this recipe, I LOVE chocolate chip and peanut butter, and for some reason, I have never combined them before!

Source:

Judi Conners