Recipes, recipes and more recipes

Judges Julia Cain gets ready to taste an entry in the contest with Judge John Thompson in the background.

Mint Surprise Cookies

Georgia Philippe, Malden

3 cups sifted flour

1 teaspoon soda

1/2 teaspoon salt

1 cup butter

1 cup sugar

1/2 cup brown sugar

2 unbeaten eggs

2 tablespoons water

1 teaspoon vanilla

Walnut halves

Mint wafers

Cream butter, sugar and brown sugar. Blend in eggs, water and vanilla. Add sifted dry ingredients. Cover and leave in refrigerator 2 hours. Enclose each wafer in 1 tablespoon of chilled dough. Place on greased cookie sheet, 2 inches apart. Place walnut half on top of each cookie. Bake 10 to 12 minutes at 375°. Makes 2 1/2 to 3 dozen.

Holiday Fruitcake bars

Bonnie Bangert, Princeton

1 cup sifted flour

1 1/2 teaspoon salt

1 cup nuts, coarsely chopped

1 cup golden raisins

1 cup seedless raisins

1 cup chopped candied fruit

1 cup chopped dates

4 eggs

1 cup firmly packed brown sugar

1 tablespoon grated orange rind

1 teaspoon vanilla

Sift together flour and salt. Combine nuts, raisins, candied fruit and dates. Beat eggs until foamy in large mixing bowl. Add brown sugar, orange rind and vanilla; beat until blended. Stir in dry ingredients and fruit mixture. Spread in greased 15-by-10 1/2-inch jelly roll pan. Bake at 325° for 30 to 35 minutes. If desired, brush with Orange Glaze or Powdered Sugar Glaze while warm.

Orange Glaze — Combine 1/2 cup sugar and 1/4 cup orange juice in small pan. Heat, stirring constantly, just until sugar dissolves.

Powdered Sugar Glaze — In a bowl stir together 1/2 cup powdered sugar, 1/4 teaspoon vanilla and enough milk to make drizzling consistency.

Pineapple Drop Cookies

Pat Mink, Princeton

1 cup shortening

1 cup brown sugar

1 cup white sugar

2 eggs

1 cup crushed pineapple (drained)

2 teaspoon vanilla

4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

Cream shortening with sugar until fluffy. Beat in eggs; add pineapple and vanilla. Sift together flour, baking powder and salt and add to pineapple mixture. Drop by teaspoon onto greased cookie sheet. Bake 375° for 8 to 12 minutes. Cool. Frost.

Frosting — 3 cups powdered sugar, 1/2 cup butter, 1 teaspoon vanilla and 1/4 cup milk

Butter Pecan Fudge

Ron Kastor, Arlington

1/2 cup butter

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup heavy whipping cream

1,8 teaspoon salt

1 teaspoon vanilla

2 cups confectioners’ sugar

1 cup coarsely chopped pecans

In large heavy saucepan, combine butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from heat; stir in vanilla. Stir in confectioners’ sugar until smooth; fold in pecans. Spread into a buttered 8-inch square dish. Cool to room temperature. Cut into 1-inch squares. Store in airtight container in the refrigerator.

Italian Cremes

Madeline McLaughlin, Spring Valley

1 stick margarine

1/2 cup Crisco

2 cups sugar

5 egg yolks

2 cups flour

1 teaspoon baking soda

1 cup sour milk

1 small can coconut

3/4 cup walnuts

1 teaspoon vanilla

5 egg white

Cream together margarine and Crisco. Beat sugar and egg yolks. Alternately add flour and baking soda with sour milk. Add coconut, nuts and vanilla. Beat egg whites until stiff; blend or fold in above mixture. Bake in greased jelly roll pan at 350° for about 35 minutes. Frost with favorite cream cheese frosting.

Cream cheese frosting — Beat together 2-3 ounces cream cheese (softened), 1/4 to 1/2 cup softened margarine and 1 to 2 teaspoons vanilla. Gradually add 2 cups sifted powdered sugar; beating well. Beat in an additional 2 1/4 to 2 1/2 cups powdered sugar to reach spreading consistency. Then spread on sheet cake. Sprinkle with nuts and coconut.

Apple Bar Pastry

Jasna Cvetan, Princeton

2 1/2 cups all-purpose flour

1 cup shortening

1 egg yolk

Milk

1 cup corn flakes

3-10 tart apples, peeled, cored and sliced (8 cups)

3/4 to 1 cup granulated sugar

1 teaspoon ground cinnamon

1 egg white

1 cup sifted powdered sugar

3-4 teaspoons milk

Stir together flour and 1 teaspoon salt; cut in shortening. In measuring cup, beat egg yolk, enough milk to measure 2/3 cup. Mix well. Stir into flour mixture. On floured surface, roll half of the dough to a 17-by-12-inch rectangle. Fit into bottom and up side of 15 1/2-by-10 1/2-by-1-inch baking pan. Sprinkle with corn flakes, top with apple slices. Mix granulated sugar and cinnamon; sprinkle over apples. Roll remaining dough to a 15 1/2-by-10 1/2-inch rectangle. Place over apples. Seal edges. Cut slits in top. Beat egg white until frothy, brush on top. Bake at 375° for 50 minutes. While warm, drizzle with mixture of powdered sugar and 3 to 4 teaspoons milk. Cool; cut into bars.

Pumpkin Bars

Teri Richardson, Princeton

3/4 cup butter-flavored Crisco

2 cups sugar

1 15-ounce can pumpkin

4 eggs

2 cups flour

2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

Cream Crisco and sugar. (You can use butter or margarine but I find Crisco makes it better). Blend in pumpkin and eggs. Mix remaining ingredients and add to the creamed mixture. Spread in 13-by-18-inch pan. Bake at 350° for 25 to 35 minutes. Let cool and spread with frosting.

Frosting — Whip 1/2 stick margarine and 4 ounces cream cheese. Add 1 1/2 cups powdered sugar and 1/2 teaspoon vanilla. (If desired, you can buy ready made cream cheese cake frosting.)

Cookie Dough Truffles

Cathy Peterson, Wyanet

1/2 cup butter

3/4 cup packed brown sugar

1 14-ounce can sweet condensed milk

1 teaspoon vanilla

1 cup mini chocolate chips

1 package chocolate bark

1 tablespoon vegetables shortening

In mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in chocolate chips. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Chill 1 to 2 hours. Melt bark and shortening and dip balls. Place on waxed paper. Store in refrigerator.

Oreo Cookie Balls

Cathy Peterson, Wyanet

1 package almond bark

1 pound Oreo cookies

8 ounces cream cheese

3 tablespoons powdered sugar

1 tablespoon oil

Beat cream cheese and powdered sugar. Crush Oreos and add to mixture. Roll into balls. Place on cookie sheet and freeze. Melt bark and oil. Dip balls and place on waxed paper.

Chocolate Meringue Stars

Michelle Stragand, Princeton

3 egg white

3/4 teaspoon vanilla extract

3/4 cup sugar

1/4 cup baking cocoa

Glaze

3 1-ounce squares semisweet chocolate

1 tablespoon shortening

In a mixing bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until soft peaks form. Gently fold in cocoa. Place in a pastry bag with a large open star tip (#8b). Line baking sheets with foil and coat the foil with nonstick cooking spray. Pipe stars, about 1 1/4-inch diameter onto foil or drop by rounded teaspoonfuls. Bake at 300° for 30 to 35 minutes or until lightly browned. Remove from foil; cool on wire racks. In microwave or double boiler, melt chocolate and shortening; stir until smooth. Dip the cookies halfway into the glaze; place on waxed paper to harden.

Spritz Cookies

Debbie Bartman, Princeton

1 large egg yolk

1 tablespoon heavy cream

1 teaspoon vanilla extract

1 cup (2 sticks) unsalted butter, softened

2/3 cup sugar

1/4 teaspoon table salt

2 cups unbleached all-purpose flour

Adjust oven rack to middle position; heat oven to 375°. In small bowl, beat yolk, cream and vanilla with fork until combined; set aside.

In standing mixer, cream butter alone first and then add sugar and salt and cream at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain.

If using cookie press to form cookies, follow manufacture’s instruction to fill press. If using pastry bag, make C-shape with one hand and hold piping bag. Fold bag over that hand about halfway down, insert tip, and scrape dough into bag. When bag is about half full, pull up sides; push down dough, and twist tightly while again pushing down on dough to squeeze out air. Press or pipe cookies onto ungreased baking sheets, spacing about 1 1/2 inches part. Bake one sheet at a time at 375° until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature.

Destiny’s Chocolate Sugar Cookies

Destiny Weeks, Walnut

3 3/4 cups sifted flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup butter

1 1/2 cups sugar

2 teaspoons vanilla

2 eggs

4 squares melted and cooled chocolate

Preheat oven to 375°. Sift flour with baking powder and salt; set aside. Cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, and beat well after each then add chocolate. Slowly mix dry ingredients until just blended. Wrap dough in waxed paper and chill about an hour so it will roll easily. Roll out 1/4 of the dough at a time on a lightly floured board to about 1/4-inch thick. Cut with plain round cutter. Transfer to lightly greased baking sheets with spatula, spacing about 2 inches apart. Bake 10 minutes and transfer to wire racks to cool and decorate as needed.

Pecan Delites

Lynn Laboda, Princeton

1 stick butter or margarine (softened)

1 cup sifted flour

1 3-ounce package cream cheese (softened)

Filling

1 cup chopped pecans

3/4 cup brown sugar, firmly packed

1 egg

1 teaspoon vanilla

1/4 teaspoon salt

2 tablespoons melted butter

Mix together butter (or margarine) and cream cheese by hand until well blended. Add to flour. Using a pastry blender, mix well. Refrigerate dough at least 1/2 hour. Dough will keep in refrigerator a few days. Roll dough into small balls. With finger, press each ball around in lightly greased mini cupcake tins. Mix filling ingredients and spoon into each cup, filling at least half way. Bake 1/2 hour at 350°. Remove from pans immediately and place onto racks to cool. When cold, sprinkle with powdered sugar.

Potista

Gary Forristall, Princeton

9-10 cups flour

2 eggs

1 teaspoon salt

1 cake yeast

4 tablespoons shortening

1/2 cup sugar

4 cups milk

Filling

1 pound walnuts, chopped fine

1 cup sugar

3/4 cup honey

Add the salt, sugar and shortening to the milk; heat until the shortening melts. Let cool. Mix all ingredients until the flour disappears. Knead the dough 5-6 minutes. Let rise until doubled. Roll out — the thinner the better. Add filling and roll up. Let rise until doubled. Bake for 30 minutes at 200° then 30 minutes at 300°.

Thin Mint Cookies

Amelia Bystry, Princeton

1 package chocolate chips

1/2 teaspoon mint extract

Ritz crackers

Combine chocolate chips and mint; melt. Dip crackers in chocolate and place on waxed paper.

Spritz Cookies

Charity Weeks, Walnut

1 cup butter or margarine, softened

3 egg yolks

2 1/2 cups all-purpose flour

2/3 cup white sugar

1 teaspoon vanilla extract

Mix the butter or margarine, sugar, egg yolks and vanilla. Add the flour and mix by hand. Spoon into cookie press and press onto ungreased cookie sheets. Sprinkle with colored sugars Bake in preheated 400° oven for 7 to 10 minutes.

Fudge

Jacob Weeks, Walnut

2 8-ounce packages semi-sweet baking chocolate

1 14-ounce can sweetened condensed milk

2 teaspoons vanilla

1 cup chopped walnuts

Line 8-inch pan with foil, with ends of foil extending over sides of pan. Set aside. Microwave chocolate and milk in large microwaveable bowl on high 2 to 3 minutes or until chocolate is almost melted, stirring after 2 minutes. Stir until chocolate is completely melted. Blend in vanilla. Stir in walnuts. Spread into prepared pan. Refrigerate 2 hours or until firm. Lift fudge from pan using foil handles. Cut into 48 pieces.

Mrs. Fields Cookies

Georgia Philippe, Malden

2 cups butter

2 cups sugar

2 cups brown sugar

4 eggs

2 teaspoons vanilla

4 cups flour

5 cups oatmeal, powdered in blender

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

24 ounces chocolate chips

3 cups nuts, chopped

1 8-ounce Hershey’s candy bar, grated

Mix together first 10 ingredients. Add chocolate chips, nuts and candy bar. Place golf-ball size balls of dough on ungreased cookie sheet. Bake at 375° for 6 minutes.

Chocolate-Cranberry Chip Cookies

Janelle Geiger, LaMoille

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 2/3 cups flaked coconut

1 cup dried cranberries

1 cup semi-sweet chocolate chips

1 cup milk

White chocolate chips for coating

In a large mixing bowl, cream butter and sugars. Add eggs one at a time, beating after each addition. Beat in vanilla. Combine the flour, baking soda, powder and salt, gradually add to cream mixture. Stir in coconut, chips and cranberries. Shape in 3-tablespoon balls. Place 3 inches apart on baking sheets. Bake at 350° for 12 to 18 minutes or lightly browned. Remove to racks to cool. Melt coating, dip one end of cooled cookies in coating and drip off. Place on waxed paper to let set.

Chocolate Mint Bars

Ann Weeks, Walnut

1 cup white sugar

1/2 cup butter, softened

1 16-ounce can chocolate syrup

4 eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup all-purpose flour

2 1/2 cups confectioners’ sugar

1/2 cup butter, melted

3 tablespoons crème de menthe liqueur

1 cup semisweet chocolate chips

6 tablespoons butter

Preheat oven to 325°. Grease 9-by-13-inch baking pan.

In a large bowl, mix together 1 cup of white sugar and 1/2 cup of butter until smooth. Beat in the eggs, one at a time, then stir in the vanilla and chocolate syrup. Combine the salt and flour; mix into the batter just until blended. Spread the batter evenly in the prepared pan.

Bake for 25 minutes in the preheated oven until brownies begin to pull away from the sides of the pan. Let cool.

In medium bowl, mix together 1/2 cup melted butter and confectioners’ sugar until smooth. Stir in crème de menthe liqueur. Spread over the cooled brownies and allow to cool completely.

Combine the chocolate chips and remaining butter in a microwave-safe dish. Heat for 1 minute in the microwave, stir, then continue to heat at 30-second intervals, stirring each time, until melted and smooth. Drizzle over top of the brownies. Allow to cool completely before cutting into 2-inch squares.

Chocolate Fingers

Bonnie Bangert, Princeton

2 sticks butter or oleo, softened

1/2 pounds graham cracker crumbs (30 single crackers)

1 can coconut

1/2 cup crunchy peanut butter

1 box powdered sugar

1 tablespoon vanilla

1 cup chopped nuts

Mix ingredients by hand. Shape like fingers and dip into chocolate mixture.

For chocolate mixture: Melt 1/2 cake paraffin and 1 12-ounce package chocolate chips in double boiler. Turn cookies with fork and place on waxed paper to cool. Keep chocolate mixture hot over hot water.

Mexican Cream Fudge

Beatrice Cade, Dover

4 cups sugar

1 cup white corn syrup

2 sticks margarine

1 pound English walnuts

1 can milnot

1 teaspoon salt

1 tablespoon vanilla

Grease heavy cooking pot with margarine. Add sugar, milk, syrup, salt and margarine. Boil to soft ball stage or 233° on candy thermometer, stirring constantly (likes to burn on bottom). Remove from heat for a few minutes, then beat with electric hand mixer until thicken. Add nuts and vanilla. Pour into greased 9-by-12-inch dish. Let set before cutting.

Scotcharoo’s

Lori Tuft, Princeton

1 cup sugar

1 cup light corn syrup

1 cup creamy peanut butter

6 cups crisp rice cereal

1 cup (6 ounces) semi-sweet chocolate morsels

1 cup (6 ounces) butterscotch flavored morsels

Combine sugar and corn syrup in large saucepan; bring just to a boil over medium heat, stirring constantly. Remove from heat, stir in peanut butter. Stir in cereal. Press into greased 13-by-9-inch pan. Using hot water, run spoon under hot water, pack down very tight.

Microwave chocolate and butterscotch morsels in medium, microwave-safe bowl on high for 1 minute, 10 seconds. Stir and smush the lumps out. Spread over cereal mixture. Chill in pan for 20 minutes or until firm. Cut into bars.

Oatmeal Cookies

Bernice Laboda, LaMoille

1 1/2 cups margarine

2 cups sugar

3 eggs

2 cups quick rolled oats

1 cup chopped walnuts

1 cup raisins

3 3/4 cups all-purpose flour

1 teaspoon cinnamon

2 teaspoons baking soda

Dash of salt

Sugar for dipping

Cream margarine and sugar together. Beat in eggs. Mix in separately, rolled oats, nuts and raisins. Add flour which has been sifted with cinnamon, soda and salt. Roll into small balls and press down with the bottom of a glass dipped in sugar. Lightly grease a cookie sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Remove immediately from pan and place on a wire rack.

Maple-Nut Coffee Twist Coffee Cake

Bonnie Bangert, Princeton

3/4 cup milk

1/4 cup margarine or butter

2 3/4 to 3 cups all-purpose or unbleached flour

3 tablespoons sugar

1/2 teaspoon salt

1 package active dry yeast

1 teaspoon maple extract

1 egg

1/4 cup margarine or butter, melted

Filling

1/2 cup sugar

1/3 cup chopped nuts

1 teaspoon cinnamon

1 teaspoon maple extract

Glaze

1 cup powdered sugar

2 tablespoons margarine or butter, melted

1 to 2 tablespoons milk or water

1/2 teaspoon maple extract

In small saucepan, heat milk and margarine until very warm (120° to 130°). In large bowl, blend warm liquid, 1 cup flour, sugar, salt, yeast, extract and egg at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in remaining flour to form a soft dough. Knead on floured surface until smooth and elastic, about 2 minutes. Place dough in greased bowl, turn greased-side up. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. In small bowl, combine filling ingredients; set aside.

Grease (not oil) 12-inch pizza pan. Punch down dough; divide and shape into three balls. On floured surface, roll or press 1 ball of dough to cover bottom of prepared pizza pan. Place in prepared pan. Brush dough with about 1/3 of melted margarine; sprinkle with 1/3 filling. Repeat layers of dough, melted margarine and filling. To shape, place a glass about 2 inches in diameter in center of dough. With scissors, cut from outside edge to the glass, forming 16 pie-shaped wedges. Twist each wedge 5 times. Remove glass. Cover; let rise until light and doubled in size, 30 to 45 minutes. Heat oven to 375°. Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. In small bowl, blend glaze ingredients until smooth. Drizzle over warm coffee cake.

Sour Cream Cheesecake

Diane Gebhardt, LaMoille

Crust

2 cups graham cracker crumbs

1 stick butter, melted

Filling

2 8-ounce packages cream cheese

3 eggs

1 cup sugar

1 1/2 teaspoons vanilla

Topping

1 pint sour cream

3 tablespoons sugar

1 1/2 teaspoons vanilla

Mix graham cracker crumbs with melted butter. Press into 10-inch spring form pan. Beat cream cheese with sugar until smooth. Add eggs and vanilla. Beat until thoroughly mixed and smooth. Pour into pan. Bake 30 to 35 minutes at 350° or until center is set with pan is jiggled. Remove from oven for 5 minutes.

During this time, combine topping ingredients. Spread topping over cheese base when 5 minutes are up. Return to oven for 10 minutes. Remove, cool at room temperature for 1 hour. Chill in refrigerator overnight.

Ginger Creams

Beverly Grant, Wyanet

1 cup sugar

1/2 cup Crisco

1/2 cup baking molasses

1 egg

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon ground cloves

1 cup cold coffee

1 teaspoon salt

3 cups flour

1 teaspoon flour

Cream sugar and Crisco; add egg and mix. Add molasses. Mix all dry ingredients together and mix well, add flour mixture then add coffee; mix. Add vanilla; mix. Drop on a cookie sheet sprayed with no-stick cooking spray.

Bake at 350° for 12 minutes. Frost with butter cream icing when cool. Makes 3 dozen.

Peppermint Candy Shortbread Cookies

Ann Conner, Princeton

1 cup butter, softened

1/4 cup granulated sugar

1/4 cup crushed peppermint candy

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup cornstarch

Frosting

1 cup powdered sugar

1-2 tablespoons milk

1/2 teaspoon vanilla extract

2 tablespoons crushed

    peppermint candy

Mix butter, crushed candy and vanilla thoroughly using an electric mixer. Gradually blend in flour and cornstarch. Form into 1-inch balls and place on baking sheet. Gently press down on each cookie with fingers or use smooth bottom glass dipped in sugar. Bake in oven preheated to 300° for 25 to 30 minutes or until bottoms begin to brown. Cool 5 minutes and remove to wire rack when completely cool. Mix frosting ingredients and frost, sprinkle with candy.

Gingerbread Cookies

Kay Peacock, Princeton

8 tablespoons (1 stick)

    butter

1/2 cup sugar

1/2 cup molasses

1 egg

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

Beat butter with sugar and molasses. Mix in egg. Sift dry ingredients and mix into wet mixture. Chill in freezer 1 hour or refrigerate 2 hours. Heat oven to 350°. Roll out portion of dough 1/4 inch thick on lightly floured board. Cut with cookie cutter, place on greased baking sheets. Bake 8 to 10 minutes. Cool. Dip half of cookie into almond bark. Let cool.

Chocolate Peanut Butter Cheesecake Pops

Michelle Stragand, Princeton

2 8-ounce packages cream cheese

1/2 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla

2 eggs

1/2 cup peanut butter

2 tablespoons shortening

12 ounces semisweet

    chocolate chips

Mix brown sugar, granulated sugar, vanilla, eggs and peanut butter together in large mixing bowl. When smooth, add cream cheese. Bake at 350° in 8-by-8-inch pan lined with foil hanging over sides for 15 minutes. Open oven to release heat, lower temperature to 200° for 45 minutes. Let cool, then refrigerate at least 8 hours. Cut into 1 1/2-inch cubes. Stick wooden sticks in halfway. Freeze 1 hour. Melt chocolate chips with 2 tablespoons shortening. Dip and freeze. Take out about 1/2 hour before serving.

Aunt Pam’s Caramels

Amelia Bystry, Princeton

1 bag brown sugar

2 cups light karo syrup

1 pound butter

2 cans condensed milk

1 teaspoon vanilla

Combine brown sugar, karo syrup, butter and condensed milk and boil on medium heat until hard ball stage. Add vanilla and pour into well buttered 11-by-20-inch glass dish.

Sour Cream Sugar Cookies

Virgil Schulte, Walnut

1 cup sugar

2/3 cup shortening

1 teaspoon baking powder

1 cup sour cream

2 eggs

4 cups flour

1 teaspoon baking soda

Salt

Mix shortening, sugar, eggs and sour cream. Sift together dry ingredients and stir into creamed mixture. Chill. Drop by teaspoon on sheet. Flatten with glass dipped in sugar. Bake at 375° for 8 minutes or until gold around edge. Cool and frost.

Butter Cream Frosting — Mix 1 pound powdered sugar, 1/2 cup margarine, 1/2 cup shortening, 1 teaspoon vanilla and 2 teaspoons milk until consistency you want. If too stiff, add a few drops of milk.

Breezy’s Christmas Cherry Bars

Breanna Weeks, Walnut

2 1/3 cups all-purpose flour

1/3 cup white sugar

3/4 cup butter, softened

2 eggs, lightly beaten

1 cup brown sugar

1/2 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1 10-ounce jar maraschino cherries, drained and juice reserved

1/2 cup chopped walnuts

2 1/2 cups confectioners’ sugar

2 tablespoons butter

Preheat oven to 350°. Lightly grease a 9-by-13-inch baking dish. In a medium bowl, mix flour white sugar and 3/4 cup butter until crumbly. Press into prepared pan. Bake in preheated oven 12 to 15 minutes, until light brown.

In food processor, combine eggs, brown sugar, vanilla and baking powder and process until smooth. Pour in cherries and walnuts and pulse until just chopped and incorporated, but not pulverized. Pour over crust. Bake 25 minutes or until enter is set.

To frost, cream together confectioners’ sugar with 2 tablespoons butter and 4 tablespoons cherry juice until fluffy. Frost cooled dessert and cut into bars. Sprinkle coconut on top.

Blueberry Muffins

Jill Scott, Princeton

2 3/4 cups flour

3/4 cup white sugar

3/4 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

12 tablespoons butter,

    melted

3/4 cup buttermilk

1 tablespoon pure vanilla extract

1 1/2 teaspoons pure lemon extract

1 cup frozen unsweetened blueberries

Topping

3/4 cup quick or old-fashion oats

1/4 cup white sugar

1/4 cup brown sugar

4 tablespoons butter

Spray muffin tins or use liner. Whisk together flour, sugars, baking powder, baking soda and salt. In another bowl, combine eggs, melted butter, buttermilk, vanilla and lemon extract. Add to dry ingredients. Fill muffin tins.

In a bowl, combine oatmeal, white and brown sugar. Add melted butter, stir. Press 1 tablespoon topping onto each muffin. Bake at 375° for 20 to 25 minutes.

Chocolate Chip Cookies

(dairy free, gluten free)

Karen Payan, Walnut

1 cup Crisco

1 cup dairy free margarine

1 cup sugar

2 cups brown sugar

2 teaspoons gluten free vanilla

5 eggs

3 cups of rice, tapioca and potato starch flours, blended

1 cup cornstarch

3 teaspoons Xanthum gum

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 12-ounce bag dairy free chocolate chips

Beat margarine and sugars; add vanilla and eggs until creamy. Add sifted flours, cornstarch, Xanthum gum, baking soda, baking powder and salt by hand. Add chocolate chips. Bake at 350° for 12 minutes.

Banana Nut Bread

(gluten free)

Karen Payan, Walnut

1/2 cup Crisco

1/2 to 1/3 cup margarine

2 cups sugar

8 eggs

4 cups bananas, mashed

2 1/2 cups rice, tapioca and potato starch blended flour

1 cup brown rice flour

3 teaspoons Xanthum gum

1 teaspoon salt

2 teaspoons baking soda

3 teaspoons baking powder

1 1/2 cups walnut

Beat margarine and sugar; add eggs and beat well. On low speed, add sifted flours, Xanthum gum, salt, baking soda and baking powder until incorporated. Beat on medium for 2-3 minutes. Pour into 3 greased 9-by-5-by-3-inch pans. Bake at 350° for 55 to 60 minutes.

Chocolate Cupcakes

(gluten free, dairy free)

Karen Payan, Walnut

2 cups gluten free flour (rice, tapioca and potato starch)

2/3 cup unsweetened cocoa

2 teaspoons Xanthum gum

1 teaspoon baking soda

1/2 teaspoon baking powder

3 eggs

1 2/3 cups sugar

1 teaspoon vanilla

1 cup mayonnaise

1 1/3 cups water

Combine all dry ingredients. Beat eggs, sugar and vanilla until smooth. Beat at high speed until light, 3 minutes. Reduce to low speed and beat in mayonnaise. Alternately beat in flour and water. For cake, bake at 350° for 25 to 30 minutes; for cupcakes, bake 15 to 20 minutes.

Chocolate Chip Cookies

Amelia Bystry, Princeton

3/4 cup brown sugar

3/4 cup sugar

1 cup margarine

2 eggs

1 teaspoon salt

1 teaspoon vanilla

1 teaspoon baking soda

3 1/4 cups flour

1 bag chocolate chips

Cream brown sugar, sugar, margarine and eggs. Add salt, soda, vanilla and flour. Mix well then add chocolate chips. Drop onto ungreased cookie sheet and bake at 350° for 8 to 10 minutes.

Pineapple Upside Down Cheesecake

Michelle Stragand, Princeton

2 8-ounce packages cream cheese, softened

1/2 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla

2 eggs

1 can pineapple slices, drained

1 can crushed pineapple, drained

1 jar maraschino cherries

Preheat oven to 350°. In large mixing bowl, mix together brown sugar, granulated sugar, eggs and vanilla. When smooth, add cream cheese. Mix in crushed pineapples by hand. In a spring form pan, arrange pineapple slices and cherries in the middle holes of pineapples, then pour mixture in pan. Bake at 350° for 30 to 35 minutes. Let cool for 45 minutes. Turn upside down and remove spring form pan. Place in refrigerator to let cool completely for 2 hours.

 Minty White Chocolate Cookies

Ann Verstraete, Bradford

1 cup unsalted butter

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 3/4 cups white chocolate morsels

1 3/4 cups peppermint

    baking chips

Beat butter and sugar at medium speed with electric mixer until creamy. Add eggs, one at a time, beating mixture after each addition. Stir in vanilla. Sift together flour, salt and baking soda. Gradually add flour mixture to butter mixture, beating until combined. Fold in white chocolate morsels and peppermint baking chips. Cover and refrigerate for at least 2 hours.

Preheat oven to 350°. Drop dough by heaping teaspoonfuls 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes per patch, or until light golden brown. Let cool on pan for 5 minutes. Remove to wire racks. Let cool completely.

Chocolate Chip Cookies

Bernice Laboda, LaMoille

1 cup butter, softened

3/4 cup sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla

2 eggs

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 12-ounce bag semi-sweet chocolate chips

1 cup chopped walnuts (optional)

Preheat oven to 375°. In a large mixing bowl, cream butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs, beat well. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts. Using a small ice cream scoop, drop cookie dough onto the cookie sheet. Bake 8 to 10 minutes or until very lightly browned. Cool slightly then place cookies on a wire rack.

Basic Sweet Dough

Debbie Bartman, Princeton

1 cup milk

1/2 cup sugar

2 teaspoons salt

1/4 cup fat

2 packages yeast

1/2 cup lukewarm water

5 cups flour (about)

2 eggs

1 teaspoon grated lemon rind (optional)

Scald milk. Put sugar, salt and fat in bowl. Pour hot liquid over them Stir well and let cool to lukewarm. Soften yeast in water and add to other ingredients. Add 2 cups flour and mix well. Add eggs and lemon rinds. Beat mixture well. Add enough flour to make dough stiff enough to be handled on a board. Knead on floured board until dough is smooth, elastic and doesn’t stick to hands. Form into ball, place in greased bowl, great top, cover, let rise until doubled (1 1/2 hours). When light, punch down; let stand 10 minutes. Roll into rectangle. Spread on melted margarine. Sprinkle with cinnamon sugar mixture. Roll up dough like a jelly roll cake. Slice into 1-inch pieces. Place on greased cookie sheet or cover with plastic wrap to rise for 1 hour. Bake at 350° for 15 to 20 minutes. Cool and frost.

Let rise until doubled (1 hour). Bake at 350° for 30 minutes for coffeecakes, 25 minutes for pan rolls and 20 minutes for individual rolls.

Caramel Pecan Cheesecake

Ron Kastor, Arlington

2 cups flour

2/3 cup packed brown sugar

2/3 cup cold butter

1 cup finely chopped pecans

Filling

2 8-ounce packages cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

1/3 cup caramel ice cream topping

1 14-ounce can sweetened condensed milk

For crust: Mix flour and sugar, cut in cold butter until well blended; add pecans. Press into bottom and up sides (about 1 1/2 inches) on pan. Place on cookie sheet and bake 8 minutes at 325° then remove; add filling.

For filling: Beat cream cheese until smooth add sugar and blend well. Add vanilla, caramel topping and milk; beat until smooth. Pour into crust and return to 325° oven for 25 minutes or until lightly browned. Cool and chill in refrigerator.

Fudge

Amelia Bystry, Princeton

3 cups sugar

3/4 cup margarine

2/3 cup evaporated milk

1 bag chocolate chips

1 7-ounce jar marshmallow crème

1 teaspoon vanilla

Place sugar, butter and milk in saucepan and bring to full boil on medium heat. Boil 5 minutes. Remove from heat and add chips, marshmallow crème and vanilla. Pour into buttered 9-by-13-inch pan.

Good Sugar Cookies

Rheta Schallhorn, LaMoille

1 cup powdered sugar

1 cup white sugar

1 cup oleo

1 cup oil

2 eggs

4 cups + 4 tablespoons flour

1 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon soda

1/2 teaspoon vanilla

1/2 teaspoon almond

Mix together sugars, oleo and oil; add eggs, mix well. Add dry ingredients gradually, mix well. Cool over night. Roll in small balls, place on cookie sheet. Flatten with bottom of a glass that has been dipped in sugar. Bake at 350° for 8 to 10 minutes.

Never Fail Sugar Cookies

Zachary Tuft, Princeton

3 cups flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

1 1/4 cups (2 1/2 sticks) margarine

2 eggs

3 tablespoons milk

1 teaspoon vanilla

Mix flour, sugar, baking soda, cream of tartar and salt together. Cut margarine into dry mixture using pastry blender or fork until crumbly. Beat eggs well, add milk and vanilla. Add to dry mixture. Mix thoroughly. Chill. Roll for cutouts on floured surface. Bake at 375° for about 7 to 9 minutes or until slightly golden white on edge. Cool and then frost and decorate.

For frosting: Mix 1 1/2 cups Crisco, 5 cups powdered sugar, 6 tablespoons milk and 2 teaspoon vanilla toge