Lemon Head Cookies

1 cup softened butter
1 1/4 Cup Sugar
2 eggs
3 Cups flour
1 tsp lemon extract
1 tsp soda
1 tsp salt
1 cup ground lemon heads


cream butter and sugar
add eggs and lemon extract
Mix well

add dry ingredients mix just to combine.
Fold in lemon heads

Cookie scoop size (about a table spoon) leave round
Baked ungreased cookie sheet 8-10 minutes at 375*

after cooling drizzle with powdered sugar glaze
(powdered sugar and milk)

Frosting for Soft Sugar Cookies

By Karen Butterfield

1 Cube Butter ---Room temperature
1/2 Package (about 3 cups) Powder sugar
1 can evaporated milk-- Do not use all, just enough to blend
1 tsp extract (almond, or vanilla. or peppermint)

Soft Sugar Cookies

Soft Sugar Cookies

By Karen Butterfield

Cream together
1 Cup Butter
2 Cups Sugar
3 Eggs
1 tsp vanilla

Add to mixture
3 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp salt
1 Cup Sour cream

Blend into
5 to 5 1/2 Cups Flour (more of less)

Refeidgerate 1 hour
Roll thick about 1/4 inch
Cut into shapes

Bake 8-11 minutes at 350*

Pumpkin Bread

Pumpkin Bread

By Karen Butterfield

2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup oil
3 large eggs
1 teaspoon vanilla
3 cups shredded fresh pumpkin


Preheat the oven to 325 degrees

Sift flour, cinnamon, baking soda, baking powder and salt together.

In a seperate bowl, mix sugar, oil, eggs and vanilla. Combine both mixtures and fold into the shredded pumpkin. Once the ingredients are all incorporated, pour into a non-stick 9 by 5 by 3 inch loaf pan. If your pan is not non-stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point, a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins, temperature should also be 325 degrees, but bake for 30 minutes.

Uncle Rulons Carmel Corn

Uncle Rulons Carmel Corn

By Karen Butterfield


1 c sugar
1 1/2 c brown sugar
1 tsp salt
1/2 c white corn syrup
3/4 c water

1 cube butter
2 tsp vanilla
1 tsp soda

Cook to soft ball stage the first 5 ingredients.
Add butter,vanilla and soda.
Pour over popped corn.
Mix thoroughly, and enjoy

Carrot Cake

Carrot Cake

By Celeste Giron

2 c. flour
4 eggs
1½ c. sugar
1 c. oil
2 tsp. soda
5 c. shredded carrots
1 tsp. salt
½ c. nuts
2 tsp. cinnamon

Cream together oil, sugar, eggs, and add carrots. Sift together and add flour, soda, salt, and cinnamon. Add nuts. Bake in a 9 x 13 inch cake pan at 350 degrees for 25 to 30 minutes.

Cream Cheese Frosting

4 Tbsp. soft butter
1 8 oz. pkg. cream cheese
4 ½- 5 c. powdered sugar
1 tsp. vanilla

Cream butter, vanilla and cream cheese. Gradually add the powdered sugar and beat until smooth.

Cherry Cheesecake

Cherry Cheesecake

By Celeste Giron

1 8oz pkg. cream cheese, room temperature
1/3 c. lemon juice
1 can sweetened condense milk
1 prepared graham cracker crust
1 can cherry pie filling

Beat cream cheese with sweetened condense milk until smooth. Add lemon juice and mix well. Pour into prepared crust. Tip with cherry pie filling and chill.

Éclairs

Éclairs

By Celeste Giron


1 c. water
½ c. margarine or butter
¼ tsp. salt
1 c. flour
4 eggs
　
Preheat oven to 425 degrees. Heat water and butter to a rolling boil. Stir in flour and salt all at once, turn heat down to low and stir and cook for 3 minutes. Dough should form a ball. Place dough in a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time until thoroughly mixed. Cover baking sheets with parchment or cooking spray. Put dough in a pastry bag and pipe out about 3 inches long and one inch wide; or spoon dough onto baking sheet for cream puffs. Bake at 425 for 10 minutes, then turn oven down to 350 degrees and bake for another 20-30 minutes. Remove from oven and let cool before filling.


Filling

3 oz. pkg. French vanilla instant pudding
1 c. milk
½ tsp. vanilla extract
1½ c. whipped topping

Mix pudding with milk and vanilla. Fold in whipped topping. Cut éclairs in half and pipe filling bottom half (I just spoon it in). Close with top half of éclair and frost.


Chocolate Frosting

2 Tbsp. cocoa powder
2 Tbsp margarine or butter
2 Tbsp. milk
1 tsp vanilla extract
1¼ c. powdered sugar, or enough for desired consistency.

Mix all ingredients until smooth and frost the éclairs.

Marble Squares

Marble Squares

By Celeste Giron

1 pkg. (8oz) cream cheese
1/3 c. sugar
1 egg
Combine and mix well. Set aside. (I usually double this because I love the cream cheese).

Combine in a large saucepan and bring to a boil:
½ c. butter
¾ c. water
1½ squares (1½ oz) unsweetened chocolate

Remove from hear and stir in :
2 c. flour
2 c. sugar
2 eggs
½ c. sour cream
1 tsp. soda
½ tsp. salt


Pour into a greased 9 x 13 cake pan. Spoon the cream cheese mixture over the chocolate batter. Swirl through batter with knife several times for marble effect. Sprinkle 1 c. semi-sweet chocolate pieces over the top. Bake at 375 degrees for 35-40 minutes, or until a toothpick inserted in center comes out clean.

Tuti Fruity Ice Cream

Tuti Fruity Ice Cream

By Karen Butterfield

6 mashed bananas
1 bottle maraschino cherries
1 large can crushed pineapple with juice
3 3/4 cup sugar
3 cups milk
1 1/2 quart whipping cream
6 T lemon juice
red food coloring

Mix together and add milk to 4" from top.Makes 6 quarts

Fudge

Fudge

By Celeste Giron

6 c. sugar
2-12 oz. chocolate chips
11/2 c. butter or margarine
2 tsp. vanilla
1 1/3 c. evaporated milk
1-13 oz. marshmallow crème
2 c. walnuts

Mix sugar, butter and evaporated milk and bring to a rolling boil. Boil for 5 minutes. Remove from heat and mix in the chocolate chips, vanilla, marshmallow crème and walnuts. Pour into a greased pan and cool thoroughly. Cut into squares.

Quick and Delicious Chocolate Pudding Pie

Quick and Delicious Chocolate Pudding Pie

By Grandma Butterfield

1 9-inch graham cracker crumb crust
2 3.5 oz boxes instant chocolate flavored pudding and pie filling
3-1/2 cups cold milk
1 8oz tub frozen non-dairy whipped topping, thawed (optional)
1/4 cup mini chocolate chips (optional)

Pour 3-1/2 cups cold milk into bowl, add the pudding mix. with a whip, rotary beater or electric mixer, beat at slow speed until well blended, about 1 minute. Mixture will be thin. Pour into 9-inch graham cracker crumb crust. Chill until firm, about 1 hour. If desired, spread pie with non-dairy whipped topping and sprinkle top with mini chocolate chips. Store in refrigerator until ready to serve. Refrigerate leftovers
Makes 8 servings
May substitute different flavor of pudding, if desired.

Carmel Corn

Carmel Corn

By Grandma Butterfield

1-1/2 cups white sugar
1-1/2 cups brown sugar
1 cup Karo syrup (either dark or light)
1/2 cup water
1/4 tsp cream of tarter
1/2 lb. butter

cook together until forms a soft ball in water, take off heat and ass 1/2 tsp soda stir well and por over popcorn. Mix well till every kernel is covered then pou corn on wax paper to dry for about an hour. This covers a large bowl of popped corn.

Easy Cherry Cheese Pie

Easy Cherry Cheese Pie

By Grandma Butterfield



1 9-inch graham ctacker crumb crust
1 8 oz package of cream cheese, softened
1 14 oz can sweetened condensed milk
1/3 cup lemonjuice
1 tsp vanilla extract
1 can cherry pie filling, chilled

in medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. Top with desired amount of pie filling before serving.
Refrigerate leftovers.
Makes 8 servings

Tip: Any of your favorite fruit pie fillings or toppings can be substituted for the cherry pie filling

Chocolate Zucchini Bread

Chocloate Zucchini Bread

By Karen Butterfield

3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini
1/2 cup milk
3 t vanilla
2 1/2 cups flour
1 t soda
1/4 t baking powder
1 t cinnamon
1/3 - 1/2 cup cocoa

Mix together.
Pour into Greased and floured bread pans.
Bake 1 hour @ 325 degrees.