mint-chocolate tuffle cookies

1/4 cup butter cubed
1 cup (6oz) semisweet chocolate chips
1 egg
1/3 cup sugar

1/3 cup brown sugar packed

1/2 tsp vanilla extract
1/8 tsp peperment extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 tsp baking powder
1/8 tsp salt
1 pkg (4.6 oz) mint andes chopped
2 tsp shortening
1/2 cup white chips

toppings
chopped nuts
sprinkles
crushed candy canes

• melt butter and 1/2 cup of chocolate chips on low heat remove from heat stir ubtill smooth and cool slighty
• stir in eggs, sugars, and extracts
• in a seperate bowl combine flour, cocoa, salt and baking powder then stir into chocolate mix
• fold in 3/4 cup andies candies
• roll about a tablespoon of dough and place 2 inches apart on ungreased sheet pan bake at 350 for 8-10 min or untill tops appear dry
• on stove melt remaining chocolate chips and 1 tsp shortening
• on stove melt vanilla chips and remaing shortening
• dip cookies in chocolate mixtures however you want
• immediately put on toppings
• yeild 2-1/2 dozen

missy

easy corn bread

Easy Corn Bread
1 cup sifted flour
1/2 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow corn meal
2 eggs1 cup milk
1/2 cup softened shortening
Sift first 4 ingredients together - (I never bother sifting!), stir in corn meal.
Add last 3 ingredients. Beat with mixer just until smooth (about 1 minute). Do not over beat!
Pour into greased 8x8 pan (or 9x9). Bake at 425 degrees for 25 minutes

juile nebicuer

Pumpkin Bread

4 3/4 cups sifted flour (I never sift)
3 tsp baking soda
2 1/4 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
4 1/2 cup sugar
1 1/2 cup oil (I use 3/4 cup oil and 3/4 cup unsweetened applesauce)
6 eggs1 cup water
1 29 oz can pumpkinnuts and chocolate chips as desired

Mix dry ingredients together. Mix wet and combine. Add chips and nuts.This recipe makes 4-5 loaves depending on the size pan. Grease your pans and fill 1/3 - 1/2 full. Bake 1 hour or so at 350.If you don't want so much, just half the recipe and use the 15 oz pumpkin can. But, it also freezes well, and my motto is: anything worth doing is worth overdoing!

Alyson

The Ultimate Spritz Cookie

1 c margarine or butter (softened)
1/2 c sugar
2 1/4 c all-purpose flour
1/4 tsp salt
1 egg
1/4 tsp almond or vanilla extract

Heat oven to 400. Mix margarine and sugar in a large bowl. Stir in remaining ingredients. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate if desired. Bake 5-8 minutes or until set but not brown. Immediately move from cookie sheet.

Makes 6-7 dozen cookies.

Judy Dawes

Chocolate Jet Cake

In two-quart sauce pan:
Beat 2 egg yolks
½ cup buttermilk
6 tablespoons cocoa
And cook until thick

Add
1 stick butter
1 cup sugar
1 pinch salt
13/4 cup flour
1 teaspoon vanilla
1 teaspoon soda
A cup milk or buttermilk

Cook at 350 degrees for 30 minutes. Cover with White Mountain Frosting.

Jeannie Sapp's Grandmother Greenlaw's Recipe from 1890s

Blueberry French Toast Casserole

6 slices bread -- 1 inch cubes
8 ounces cream cheese -- 1/2" cubes
1/2 cup blueberries -- fresh or frozen
6 eggs -- beaten
1 cup Milk
1/2 teaspoon Vanilla
1/4 cup Maple Syrup
1/2 cup Sugar
1 tablespoon Cornstarch
1/2 cup Water
1/2 cup blueberries -- fresh or frozen
1/2 tablespoon butter

Spray treat or grease a baking dish. Arrange half of the bread cubes in the dish. Top with cream cheese cubes. Sprinkle 1/2 C. blueberries over the cream cheese. Top with the remaining bread cubes. In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions. Freezing and Cooking Directions: Cover the pan loosely with plastic wrap and place inside a labeled one or two gallon freezer bag. Remove excess air, seal and freeze. To serve, thaw if frozen (takes about 12-14 in refrigerator). Remove the casserole from the refrigerator about 30 minutes before baking. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned.

For sauce, in a medium saucepan mix the sugar, cornstarch and water. Bring to a boil, stirring constantly cook 3-4 minutes. Mix in the remaining blueberries (1/2 C. per recipe). Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked French toast casserole.

Jennifer Williams

Buttermilk Cornbread (Utah Cable Car Company Restaurant)

A fluffy, flavorful, cake-like cornbread

6 T. butter, melted
2/3 C. sugar
2 eggs
1 C. buttermilk (may use powdered buttermilk, make adjustments according to pkg)
½ tsp. soda
1 C. flour
1 C. cornmeal
½ tsp. salt

Combine ingredients in this order in electric mixer: melt butter and mix with sugar. Add eggs. Add soda to buttermilk separately before adding to other ingredients Add dry ingredients, mix well. Pour into greased cast iron skillet (best) or 8x8 square pan. Bake 350 degrees for 30 min. Test with toothpick, do not undercook.

Christine Williamson

Lucy's Banana Chocolate Chip Muffins

3 C. flour
1 2/3 C. sugar
3 tsp soda
1/2 tsp salt
2 1/2 C mashed banana (about 3 big ripe bananas)
1 C. melted unsalted butter
2 eggs
6 T buttermilk
1 C. semi sweet chocolate chips
25 muffin liners

mix dry ingredients separately, mix wet until well blended. fold in together until well blended but DO NOT OVERMIX. bake 25 minutes at 350 degrees. remove, invert

Christine Williamson