Sweet Biscuit- the modified shortbread

This recipe is from my dad who believes came from his mom, Dorothy Jadwin. The way we eat this is you break the biscuit up into a bowl and then top with any berry that's been sprinkled with sugar (we do cut up strawberries). Then, you pour some milk over top, and eat it like a cereal as Scott describes it. You can play with the sweetness by how much sugar you add to the biscuit. The recipe as is has a hint of sweetness, nothing too extreme. -Lori

Ingredients
2 C flour
2 tsp baking powder
1/2 C sugar
5 TBS butter
3/4 C milk

Directions
Preheat oven to 450. Mix all ingredients in a mixer. The dough will be very sticky, so put flour on your hands to try and help. Make about 6 balls onto a cookie sheet that's been sprayed with cooking oil.  Cook in preheated oven for 13 minutes or golden on top.

Chocolate Chip Cookies

Ingredients:
2/3 C shortening
2/3 C butter
1 C sugar
1 C brown sugar
2 eggs
2 tsp vanilla
3/12 C flour
1 tsp baking soda
1 tsp salt
1 package chocolate chips

Directions:
Oven at 375, 8-10 min
Drop by rounded tsp- dough is sticky. Don't overbake! They look gooey but will cool to done.

*This recipe is from Rebekah Seely. It's one of her family ones that make the cookie nice and gooey. Yum.

Lemon Bars

CRUST:

1 c. soft butter(2 cubes)

A dash of salt

2 c. flour

½ c. powdered sugar

Combine and mix well. Press into 9x13 pan. Bake at 350 for 15 minutes or until lightly browned around edges. Remove from oven and allow to cool.

PUDDING:

5 beaten eggs

2 c. granulated sugar

¼ c. flour

6 T. lemon juice

Combine flour, sugar, eggs and lemon juice and mix well. Pour onto slightly cooled crust. Bake at 350 for 25 minutes. Sprinkle with powdered sugar. Allow to cool before serving.

*Linda Otani(she is now McKinney).

Cinnabon Cinnamon Rolls

Ingredients:

Rolls

1- 1/4 oz package active dry yeast

1 cup warm milk

1/2 cup granulated sugar

1/3 cup margarine, melted

1 tsp salt

2 eggs

4 cups all purpose flour

Filling

1 cup packed brown sugar

2 1/2 tbs cinnamon

1/3 cup margarine

Icing

8 Tbs (1 stick) margarine softened

1-1/2 cups powdered sugar

1/4 cup (2 oz) cream cheese

1/2 tsp vanilla extract

1/8 tsp salt

Directions:

For the rolls, dissolve the yeast in warm milk in large bowl. Mix together sugar, margarine, salt and eggs. Add flour and mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled in size. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approx 21 inch long and 16 in wide. it should be about 1/4 in think. Preheat oven to 400 F.

For filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.

Working carefully from the top (21 in side), roll the dough down to the bottom edge. Cut the rolled dough into 1 - 3/4 in slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 min). Bake for 10 to 15 min, or until light brown on top.

While rolls bake, combine the icing ingredients. Beat well with electric mixer until fluffy.

When rolls come out of the oven, coat each generously with icing.

Makes about 12 rolls.

*can freeze when done and then pop into microwave for 20 to 30 sec. to reheat

**Top Secret Recipes

Kettle Corn

Ingredients:
1/2 C corn oil
1/2 C sugar
1/2 C popcorn kernels
salt to taste

Directions:
Over a medium-high flame, heat the corn oil in the bottom of a heavy 3 quart saucepan. Sprinkle in 2 or 3 popcorn kernels. When the kernels pop add the sugar, and then the remaining popcorn. Cover with a good lid. Shake the pan over the heat while the popcorn pops. When the popping stops, remove the pan from the heat. Immediately pour the hot popcorn into a bowl. Try to remove any old-maids with a spoon or fork. The popcorn will be hot and sticky so be very careful not to burn yourself. The popcorn should be lightly coated with a beautiful amber caramel. Salt the kettle corn to taste and serve to thankful recipients. Makes a large bowl.

Shortcake Recipe

Ingredients:

2 cups Flour

2 tsp Baking Powder

1/2 cup Sugar

1/2 tsp Salt

5 Tbs Butter

3/4 cup Milk

Directions:

Preheat oven to 450. Mix all ingredients together. Should be thick and will be sticky to the hands- Flour your hands prior to "hand-mixing". Re-flour as needed. You do not have to form the dough- drop onto cookie sheet (you can line the sheet with foil) Cook until the top is golden brown.

Makes 5-6 shortcakes

**You can increase the sugar by approx 2-3 Tbs for a sweeter shortcake.

Cake Batter Cookies

Ingredients:

1 box of Cake Mix
1/3 Cup of Oil
2 Eggs

Directions:
Mix ingredients together. Ball dough onto cookie sheet; flatten with spoon. Bake at 375 for 6-10 minutes. You can frost cookies when cooled.

*You can also choose what mix to use. I have used Devil's Food, Spice, Funfetti, German Chocolate, Lemon, Yellow, etc. All are good. I used German Chocolate Cake Mix for the ones we dropped at your house.

**email from Rachel

"Rocky Road" Chocolate Peanut Butter Rice Krispie Treats

Ingredients:

1 package (6 oz. size) semi-sweet chocolate morsels
1/4 cup peanut butter
3 cups Rice Krispies
1 cup miniature marshmallows ( I add tons more:))

Directions:

Melt chocolate morsels and peanut butter together in large saucepan over very low heat, stirring constantly until smooth. Remove from heat. Stir in Rice Krispies and marshmallows. Press mixture evenly into buttered 8 x 8 x 2 inch pan. Chill until firm. Cut into squares. Add some powdered sugar on top.

*email from Rachel

Sister Dahlin's Ice Cream Pie

This recipe is from Rachel’s freshman year at BYU.

Recipe for: Ice cream Pie (2 pies)

Ingredients:

½ cup of butter

1 cup brown sugar

1 cup of coconut

1/2 cup Chopped nuts

4 cups of Rice Krispies

Directions:

Melt butter and brown sugar. Stir in other ingredients. Gently press into

pie pan to form crust. Soften and spread 1/2 gallon any flavor ice cream

into pie crust. Freeze several hours. Before serving you can drizzle any

flavor topping over individual servings. Could serve with dollop of cool

whip. EASY AS PIE!!!!!!

Mom's Perfect Pie Crust

This recipe is very similar to the one Grandma Slack used. However, the addition of ½ t. baking powder seems to make it extra perfect!

Crust Ingredients:

2 c. all purpose unbleached flour

1 t. salt

½ t. baking powder

2/3 c. shortening(Crisco is the best)

4-5 T. cold water

Directions:

In medium bowl, combine flour salt, and baking powder. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in water, 1 T. at a time, until mixture forms ball. Divide dough in half. Wrap in saran and refrigerate until ready to use.

*I have found that my pie crust works better without refrigeration. I use a pastry cloth and sock for my rolling pin to roll out the pie crust.

White Chocolate Chip Oatmeal Cookies

1 c. butter

1 c. light brown sugar, packed

1 c. granulated sugar

2 eggs

2 t. vanilla extract

3 c. all purpose unbleached white flour

1 t. baking powder

1 t. baking soda

1 t. salt

1 ½ c. rolled oats

2 c. white chocolate chips

1 c. chopped pecans.

Directions:

In a medium bowl, cream together softened butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda, and salt and mix stir it into the creamed mixture. Finally, add the rolled oats, white chocolate chips, and pecans. Chill dough in refrigerator for one or two hours.

Roll into balls onto a cookie sheet with a layer of parchment paper on the bottom. (or spray lightly with Pam).

Preheat oven to 350 degrees. Bake cookies for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. 

I found this scrumptious cookie recipe online in September 2010 when I happened to have an unused bag of white chocolate chips in the cupboard I wanted to use up. Rand said, “These are “scrumptious. Your best ever!” You will have to see if you agree.  

Oatmeal Banana Raisin Coconut Cookies

I tried this yummy cookie recipe today for institute using two very ripe bananas. It is a nice alternative to banana bread.

1 ¼. C. butter (2 and ½ sticks—yup, you’re right)

¾ c. firmly packed brown sugar

½ c. white sugar

1 egg

1 t. vanilla extract
1 ½ c. all purpose unbleached flour

1 t. baking soda

½ t. salt

1 t. ground cinnamon

¼ t. ground nutmeg

1/8 t. ground cloves

3 c. old fashioned oats

2 ripe bananas, sliced

1 ½ c. raisins or craisins (I used craisins…very nice)

1 c. flaked coconut

In a large bowl, cream together the room temperature butter, brown sugar, and white sugar. Beat in the egg and vanilla and sliced bananas. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, craisins, and coconut. Refrigerate for an hour or overnight.

*The instructions say to grease the cookie sheet. I have become sold on using parchment paper instead. Drop by rounded spoonfuls 2 inches apart onto prepared cookie sheet.

Bake for 11-12 minutes at 350 degrees. Allow cookies to cool on baking sheet for one minute before removing to a wire rack.

Dad's Peach Cobbler

Ingredients:
1 box yellow cake mix
2 15oz canned peaches with syrup (halves or slices)
1/2 C butter (a stick)
brown sugar

Directions:
In 9x11 baking dish, combine 3/4 of the cake mix and both cans of peaches with the syrup. With spatula cut the larger chunks of peaches to be more bite size. Sprinkle the rest of the cake mix on top. Slice butter to spread evenly over top of cake and peaches. Sprinkle desired amount of brown sugar on top. Cook at 350 for 30-40 minutes or until golden brown on top.

*This recipe is from my dad, Arnold Jadwin in Stanwood, Washington. I grew up with him making this and I continue to make it now. It is a crowd favorite and ridiculously easy to make. I always have boxes of cake mix and cans of peaches on hand in case I need to whip this up.

Deep Dish Almond-Apple Pie

Ingredients:
1 package (15 ounces) refrigerated pie crust
3/4 C sugar
3/4 C brown sugar
1/4 C flour
1 tspn cinnamon
1/4 tspn nutmeg
1/4 tspn salt
8 medium apples
2/3 C sliced almonds
1/2 tspn almond extract
3 Tb butter

Directions:
Preheat oven to 375. Remove 1 crust from package and sprinkle both sides with flour. Roll crust out to 14 inches. Place in deep dish baker taking care not to stretch the dough. IN bowl combine the next 6 ingredients. Peel, core, and slice apples. Gently toss apple slices with sugar mixture. Turn into prepared pie crust.

Sprinkle apples with almonds and almond extract. Dot with small pieces of buter. Roll out second crust to 13 inches as described above. Place on top of fruit mixture; seal and flute. Bake 50-55 minutes or until filing bubbles and apples are tender. Cover edges of crusts with goil during last 15-20 minutes if desired to prevent over-browning.

*Recipe from The Pampered Chef Favorites II
**If I don't have any almonds on hand, I completely dismiss the almond and almond extract ingredients/directions. It still turns out amazing. It also helps if you have the Apple Peeler/Corer/Slicer from Pampered Chef, it saves tons of time!

Easy Fudge

Ingredients
3 C chocolate chips
4 Tbs butter
1 14 ounce can sweetened condensed milk

Directions
Put butter and chocolate chips in a pot and melt. Mix in sweetened condensed milk. Once it bubles, turn heat down. Constantly be stirring it. Line a pan with wax paper and fill and smooth out with spatula. (I like to mix it up with different flavored chips. The best is the bags of half dark chocolate and mint chips, it tastes like Andes chocolates. You can also mix peanut butter chips, butterscotch...)