York Cookies

This is a Parenting Magazine Cookie Contest Winner




Ingredients:

1/2 cup salted butter
1/2 cup butter flavored shortening
3/4 cup light brown sugar
1/2 cup white sugar
1 egg-brown shelled, farm fresh if possible
1 teaspoon almond extract
1 teaspoon baking soda
2-1/4 cups flour
14-16 York Peppermint patties- small wrapped ones, not the big ones
8 ounces dark chocolate

Directions:

1. In a mixer beat the butter, shortening, and sugars together until light and fluffed. Beat in the egg and extract. Add the flour and baking soda and stir until fully combined. Chill for 1 hour.
2. Unwrap all candies. Grease cookie sheet and preheat oven to 375 degrees.
3. Spoon about 1-1/2 tablespoons of dough on to a floured surface and press dough into a circle about 1/4-inch thick and 3 inches in diameter. Place one mint candy in the center. Bring the sides of the circle of dough together to cover and encase the candy. Roll it in your hands to seal edges. Reapeat with remaining dough and candies. Place all cookies at least 2 inches apart on cookie sheet and bake for 8-10 minutes until lightly golden. Allow to cool on pan.
4. In a microwave-safe bowl break chocolate into small pieces. Microwave for 30 second intervals, stir, then repeat until melted. If necessary, add 2 tablespoons of shortening. Drizzle on cookies.
5. Serve with milk or coffee for adults.

Enjoy!

Pumpkin Pie Bites (Bakerella)

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Drizzle melted white chocolate on top

Makes 24 pies. Refrigerate

Marla's Sweet Potaoes

2 c. cooked, mashed sweet potatoes (I have used fresh and canned and think they both turn out great.)

1 - 1/2 c. brown sugar

3/4 stick butter (everything tastes better if you use real butter instead of margarine)

1/4 t. nutmeg

2 eggs

1 c. milk

3/4 t. cinnamon

Mix together well. Bake in casserole dish for 35 minutes at 400 degrees. (Now this is a bit tricky because it depends on the pan you use. If you spread it thinner in a 9x13 or such, then this time is probably good, but I always make it in a circular, deeper dish and it needs to cook for about an hour to be sure it's cooked all the way through)

Add following topping and bake for 10 minutes longer.

3/4 c. corn flakes

1/2 c. brown sugar

1/2 c. chopped pecans

1/2 stick melted butter.

Gluten Free Pumpkin Chocolate Chip Cookies

(A Betty Crocker Recipe)

3/4 cup canned pumpkin
1/4 cup butter (soft)
1 teaspoon vanilla
1 egg
1 box chocolate chip cookie mix (Betty Crocker, Gluten Free)
1/2 cup raisins
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice



Bake at 350 for on grease cookie sheets for 13-15 minutes

Poppy seed cookies (cindy mcarthers recipe)

my very favorite cookie right now!! and this picture does not do them justice, they really are not yellow.


this is doubled, i also double the double for ocpm test week

1 cup butter, softened
4 cups flour (do 3 1/2 and slowly add other 1/2 if needed)
1 pkg cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
3 teaspoons poppy seeds

beat butter, cream cheese, sugar and vanilla until fluffy
add flour and poppy seeds, mix until soft dough and not sticky!
roll out dough thin
cut out circles 3 in?
add a tiny bit of jam to one side and fold over, press down edges with a fork to seal
bake at 375 for 7-10 minutes
cool cookies
glaze


glaze:
1 cup powdered sugar
2 1/2 tablespoons half and half (or milk)
1/2 teaspoon almond extract

drizzle over cookies

Punpkin Cake 2 (Spring Lake 5th ward)

Cake:
1/2 cup oil
2 cups sugar
4 eggs
16 oz pumpkin, or two cups
2 cups bisquick
1 teaspoon cinnamon


Frosting:
8 oz cream cheese, softened
1/3 cup butter, softened
1 Tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar


1. mix together all ingredients for 2 minutes, no lumps
2. bake at 350 for 20-30 minutes
3. cool and frost

Pumpkin Cake 1

cake:
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup oil
1 (16 oz) can or two cups pumpkin
4 eggs

optional: 1/2 cup raisins, 1/2 cup nuts

frosting:

2 cups powdered sugar
1/3 cup butter, softened
1 pkg cream cheese, softened
1 Tablespoon milk (add more if needed)
1 teaspoon vanilla


1. heat oven to 350. grease jelly roll pan. combine all ingredients in large bowl, beat until moist. stir in raisins and nuts at this time if using them. pour into greased pan.
2.bake at 350 for 25-30 minutes. cool 1 hour or until completely cooled.
3. in small bowl combine all frosting ingredients, beat until smooth. spread over cooled cake. cut into bars. refrigerate