Funnel Cake- Alton Brown

Ingredients

• 1 cup water
• 3/4 stick butter (6 tablespoons)
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 cup flour
• 1 cup eggs, about 4 large eggs and 2 whites
• Vegetable oil, for frying
• Powdered sugar, for topping

Directions

Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.

Petite Cherry Cheesecake -Kathy Drasso

1 lb.  Cream Cheese
3/4 c. Sugar
  2      Eggs
1 Tbs Lemon Juice
1 tsp   Vanilla

Mix until light & fluffy.

Line cupcake pan with paper liners.
Place Vanilla Wafers in the bottom of each (appx. 24).
Fill 2/3 of the way up with cream cheese mixture.
Bake at 375 for 10-15 minutes (7 minutes for minis).
Top with pie filling (cherry).
Refrigerate.
Serve cold.

Lemon Jello Cake - Grandma Irene's Favorite

Cake:

1 box Lemon Cake Mix
1 pkg Lemon Jello- dissolve in 3/4 c water
   4     Eggs
3/4 c  Oil

Mix on med for 2 minutes. Bake at 350 for 35-40 minutes

Icing:

4 Tbs Lemon Juice
2  c    Powdered Sugar
          Water

Mix adding water until runny.

When cake somes out of oven, puncture with fork and cover with icing.

Magic Cookie Bars

  1/2 c  Margarine
1 1/2 c Graham Cracker Crumbs (1 full sleeve)
  1  c    Chopped Nuts
  1  c    Chocolate Chips
1 1/3 c Condensed Milk
1 1/3 c Flaked Coconut

Melt Margarine in a 9x13" pan, layer Crumbs on top, then Nuts, Chips & Coconut. Drizzle Milk evenly over everything.

Bake at 350 for 25 minutes. Wait 15 minutes before cutting.

Sticky Chex Mix

Mix:

  1  box Chex Mix
1/2 box Golden Grahams
  1  cup Sliced Almonds
  1  cup Flaked Coconut
 2 rows Crushed Oreos
  2 cups Salted Peanuts

Glaze:
1 1/4 c Butter
1 1/2 c Karo Syrup
1 1/2 c Sugar
-later-
 1  tsp  Vanilla
 1  bag Butterscotch


Boil Glaze 2 min. Remove from heat and add Vanilla. Pour over Cereal Mix. Add bag of Butterscotch, mix, lay on wax paper & spread evenly.

Very Sweet, limit intake before you start eating. We're not responsible if you start feeling queesy:)

This recipe makes a TON! (3 gallon-size ziplocs).  Freezes well.

Pretzel Jello (Eve Reese)

Ingredients:

3/4 c  Margarine (melted)
  2  c  Pretzels (crushed)
2 Tbs Sugar

1 pkg Cream Cheese
  1   c  Sugar
1 can  Crushed Pineapple (8oz.)
1 tub  Cool Whip (8oz.)

1 pkg Raspberry Jello (6oz.)
  2  c  Water (1 hot, 1 cold)
1 pkg Frozen Raspberries

Combine combine Margarine, Pretzels, and 2 tablespoons Sugar in a 9x13 pan. Bake 5 minutes at 425. Stir and pat down, then let cool.

Make sure you drain the Pineapple well, then mix it with the Cream Cheese, cup of Sugar, and Cool Whip. Spread over the pretzel crust creating a seal.

Dissolve the Jello mix in the Hot Water, then add the cold water and pour into the pan. Sprinkle the Raspberries on top.

Refrigerate at least 3 hours.

Enjoy :)

Oatmeal Raisin Cookies

Mix together

1/2 c  Butter
1/2  c  Shortening
 1    c  Sugar
1/2  c  Brown Sugar (packed)
 2        Eggs
1/4tsp Salt
1   tsp Baking Soda
1   tsp Vanilla

Then add

1 1/2 c Four
3 1/4 c Oats
      1 c Chopped Nuts (we use walnuts)
  1/3  c Coconut
1 1/2 c Raisins

Bake on an ungreased cookie sheet at 350 for 10 minutes

Pecan Pie - Eleanor Owens

• 3 slightly beaten eggs
• 1 cup sugar
• 1 tsp vanilla
• 1 cup pecan halves
• 1/2 cup dark karo syrup
• 1/2 cup light karo syrup
• 1 tsp salt
• 9'' unbaked pie shell

sprinkle nuts into pie shell. mix remaining ingredients and add.

bake at 450 for 10 minutes
then 325 for 40 minutes or until filling doesn't stick to knife. (maybe 50 minutes)

Hot Apple Pie - Sheraton Maui Chef

• 3/4 oz butter softened
• 1 medium green apple
• 1 tsp lemon juice
• 1 oz sugar
• 1/4 tsp cinnamon
• 7" diameter puff pastry

skin apple, cut into wedges and toss with lemon juice. mix cinnamon and sugar. sprinkle half of sugar mix on apples and stir until evenly coated.
spread half of butter into 7'' Teflon skillet and arrange apples in a spiral overlap. sprinkle with remaining sugar mixture. Cover with 1/8'' thick pastry (flute edges). Place skillet on stove and saute on high for 1 min. after butter and sugar start to caramelize, put in oven for 10 min at 375. once golden brown flip out and serve.

Peach Dessert - Eleanor Owens

• 1 package powdered sugar
• 1 stick butter
• 2 eggs
• 1 pint heavy cream, whipped
• 4-5 sliced peaches (10-12 medium) RIPE
• 1 sleeve graham crackers(3-4 cups of crumbs)

put graham cracker crumbs into 8''x12'' pan. beat butter, sugar and eggs together. dollop over crumbs, then spread together. Spoon peaches over. then spread whipped cream on top of that. sprinkle with more crumbs.

refrigerate over night or all day.

regrigerator oatmeal cookies - Suzanne Owens

• 1/2 cup butter
• 1/2 cup shortening
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• pinch of salt
• 3 cups oatmeal
• 1/2 cup coconut
• 1/2 cup nuts
• 1 3/4 cup flour
• 1 tsp vanilla
• 1 tsp soda

mix all well and roll up. refrigerate overnight
cut pieces off roll and smash down onto cookie sheet (ungreased)
bake at 350 for 10 minutes

Plum Cake - Dora Voyles

Glaze must be made first for it to cool to pour over cake.

• 1 /14 cup sugar
• 2/3 cup buttermilk
• 1/2 tsp soda
• 1 stick butter

bring all together to boil, then simmer for 5-10 minutes. cool.

now for the cake.

• 6 oz jar baby food plums
• 1 cup crisco oil
• 3 eggs
• 1/2 cup buttermilk
• 1 tsp vanilla
• 1 1/2 cup sugar
• 1 cup chopped pecans
• 2 1/2 cup flour
• 1 tsp each: baking soda, salt, allspice, cinnamon, and Nutmeg

sift sugar, flour, soda, salt, allspice, cinnamon, nutmeg together. add oil, eggs, milk. Mix well. add vanilla, plums, and nuts. mix well. bake in greased, floured bundt pan for 1 hour and 15 minutes at 300.

when cake is out and hot, poke with fork all over, then pour cooled glaze on hot cake.

Poppyseed Cake - Ann Myer

• Yellow Cake Mix
• small package vanilla pudding
• 1 cup sour cream
• 4 eggs
• 2 tbsp poppy seed
• 1/2 cup sunny delight or water
• 1/2 c crisco oil

preheat oven to 325. grease and flour pan. combine cake mix, pudding package, sour cream, eggs, and poppyseed. mix with liquid and oil until it barely comes together and spread in pan. bake immediately. bake 45 minutes. cool for 10 minutes and remove from pan. cool completely.

Divinity - Aunt Dorothy Owens

• 3 cups sugar
• 1/2 cup light Karo Syrup
• 2/3 cup water
• 1/4 tsp salt
• 2 egg whites
• 1 cup chopped nuts
• 1 tsp vanilla

boil sugar, syrup, water and salt to a firm ball stage (245 degrees). when syrup begins to boil, start beating the egg whites. pour hot syrup slowly over the beaten egg whites while beater is on high speed. when the beaten mixture becomes stiff picks, add nuts and vanilla. continue to beat by hand until a drop holds its shape. drop by teaspoons onto waxed paper.

Glazed Pecans - Janet Gibson

• 1 cup sugar
• 1/4 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/4 cup water
• 1/2 tsp vanilla
• 2 cup pecans (whole)

mix sugar, cream of tartar, and cinnamon. add water. cook in saucepan til soft ball stage. (235-240 degrees) get to that temperature slowly. too fast may push you over 240 and you will ruin glaze.
remove from heat and add vanilla, then pecans. Stir syrup until syrup starts to sugar. pour out onto large piece of wax paper.
butter hands and separate nut halves to cool.

Chocolate Fudge

• 12 oz. semi sweet chocolate chips
• 14 oz. can sweetened condensed milk
• 1 1/4 cups chopped walnuts
• 1 tsp vanilla extract

combine chocolate and milk over hot (not boiling) water. stir constantly until smooth mixture. stir in nuts and vanilla. spread into foil-lined 8'' square pan. chill until firm (about 2 hours.)

makes 1/14 pounds of fudge

chocolate "snickers" clumps - Nancy Marston

• 10 oz. package reese's peanut butter chips
• 11.5 oz nestle milk choc chips
• 12 oz can honey roasted peanuts

mix choc and pb chips into bowl and microwave for 1 minute on high. stir well. put back into microwave for one more minute. stir until evenly colored and mix in peanuts. stir until peanuts completely coated. spoon bite sized clumps onto waxed paper and put into fridge for at least 15 minutes. keep cool or will melt.

Boston Cremes - Owens Family

• 3 cups sugar
• 1 can evap milk
• 1 cup chopped pecans (or coconut)
• 1 tsp vanilla
• 4 tbsn butter

In saucepan over medium heat stir 1 cup of sugar constantly until caramelized. add half of milk. add 1 cup sugar. add other half milk. add 3rd cup of sugar. cook until firm ball stage.
when cooling, add butter, then vanilla, then nuts. pour into buttered sheet pans to cool. cut and eat.