Soft Sugar Cookies

Soft Sugar Cookies
1/2 Cup Butter
1/2 Cup Margarine
1 Egg
1 Cup Powdered Sugar
2 Cups Flour
1/2 tsp. Salt
1/2 tsp. Cream of Tartar
1/2 tsp. Baking Soda
1 tsp. Vanilla
1 Recipe Cream Cheese Frosting

In a large bowl cream butter and margarine together. Add egg and mix. Add powdered sugar and beat well. Add remaining ingredients, except frosting, and mix. On a floured surface, roll out dough about 1/2-inch thick. Add additional flour if dough is too sticky. Cut dough into desired shapes. Bake on greased cookie sheets @ 350 deg. for 10-12 min. Cool on wire rack and frost with cream cheese frosting. (Makes 2-3 dozen cookies)

Cream Cheese Frosting

1 (8-oz) pkg Cream Cheese, softened
1/2 Cup Butter, melted
4 Cups Powdered Sugar
1 tsp. Vanilla

Cream the softened cream cheese; blend with butter. Add powdered sugar and vanilla and beat well.   

Way too easy peanutbutter cookies

mix in a bowl, by hand, the following:
1 C peanutbutter
1 C sugar
1 egg

roll into balls, place on un-greased cookie sheet. smash slightly with fork or bottom of a cup. bake at 375 for 9 min.

Strawberry Cobbler

Filling:

• 4 C. Strawberries
• 3/4 C. Sugar
• 3/4 C. Water
• 3 Tbsp Cornstarch
• 1/4 tsp Salt

- Crush 1 Cup strawberries, add 3/4 Cup water. Bring to boil, simmer 3 min. Strain Juice from cooked strawberries and add water to make 1 Cup.
-Combine Sugar, cornstarch and salt in same pan. Slowly add juice, stirring until smooth, bring to a boil. Keep stirring until mixture is clear and thick. Cool slightly.
- Put cut/whole strawberries into pan/duct-oven.
- Pour Cooked Mixture over Berries, mix together.

Cake:

• 1 pkg white/yellow cake mix
• 2 eggs
• 1 stick butter
• 1 1/2 C. Sprite/7-up/sierra-mist

- Empty Cake mix onto Berries.
-Melt Butter, add Sprite (butter will seem to crystallize) and eggs, beat together.
- Pour mixture over cake mix.

Bake @ 350 degrees for about 45 min. (or until cake is done)

For Dutch-Oven w/ coals:
Add 2 coals more on top then size of oven and 2 less on bottom for 350 degrees
(ex. 10" oven = 12 coals top, 8 coals bottom)
Add/Subtract 1 coal top AND bottom for 25 degree increments.

Lemon Meringue Pie

Filling:
- 1 1/2 C. Sugar
- 1/4 C. + 2 Tbsp Cornstarch
- 1 Tbsp Flour
- 1/8 tsp Salt
- 1/2 C. Lemon Juice
- 3 Egg Yolks, Well Beaten
- 1 1/2 C. Boiling Water
- 1 Tbsp Grated Lemon Rind
- 1 C. Cold Water
- 1 Baked 9in (deep dish) pie shell


Meringue:
- 3 Egg Whites
- 2/3 C. Sugar
- 1/2 tsp Cream of Tartar

• Blend: sugar, cornstarch, flour, and salt in medium saucepan. Add lemon juice, rind, cold water, beaten egg yolks, blending until very smooth. Add boiling water.
• Bring to a boil over medium heat, stirring constantly, then boil 2-3 minutes. Remove from heat. Stir filling occasionally until warm. When cool, add to pie shell.

• Beat 3 egg whites, cream of tartar. Add sugar gradually. (use Electric mixer, can take up to 45min) Beat until mixture can stand on own. Apply to top of pie filling, sealing in the pie filling.

• Bake @ 350 degrees for 10-13 minutes (until tips are light brown.)
  

Carrot Cake (low fat)

¾ C Brown sugar

¾ C all purpose flour

¾ C whole wheat Flour

1 tsp. Baking soda

1 tsp. Cinnamon

1/8 tsp. Salt

1/3 C Chopped Walnuts

½ C raisins

4 egg whites (or two eggs)

1 tsp. Vanilla

3 ¼ C shredded carrots

2 T Oil

1 can (8oz) crushed pineapple (do not drain)

Peel carrots and shred

Place sugar, flour, baking soda, cinnamon, salt, walnuts, raisins in a bowl and mix by hand.

Add all remaining ingredients and mix by hand until well blended.

Place mix into a greased 9 inch pan and bake at 350 degrees for 45 min or until done.

Cream Cheese Frosting

8 oz cream cheese (low or non-fat)

1 tsp. Vanilla

¾ C powder sugar

let cream cheese come to room temp. whip in mixer add Vanilla and sugar and mix until blended.

No-Bake Cheesecake

1/3 C lemon juice
1 tsp. vanilla
1 15oz can sweetened condensed milk
1 8oz cream cheese(soften to room temp. this is a must)

whip sweetened condensed milk until fluffy. add cream cheese and beat until well blended. add lemon juice and vanilla. blend well. pour into graham cracker crust. chill 2-3 hrs.

Em's Healthy Oatmeal Cookies (similar to the ones we grew up with)

3/4 C brown sugar
1/2 C white sugar
4oz Fat free cream cheese (best if at room temp.)
3T canola oil
2 egg whites
1 tsp. vanilla extract
Mix well with electric mixer.
in a separate bowl combine the fallowing ingredients.
3C oats
1/2 C wheat flour
1/2 C all-purpose flour
1/4 tsp salt
1/4 tsp. baking soda
mix together. slowly pour dry ingredients with wet as electric mixer is mixing. add any of the following as desired 1/2 C nuts, 2.5T mini chocolate chips, 5T butterscotch chips. mix. Use cookie scoop and put on greased cookie sheet. Use fork to slightly flatten. Cook at 350 for 12 to 15 min. don't let these stay out to long they dry up faster than some cookies.

Rob's Oatmeal Sugar Cookies

1C Shortening
1C sugar
1/2C brown sugar
cream together.
1 egg
mix.
1 1/2C flour
1 tsp. baking soda
1 tsp. cinnamon
mix.
1 1/2C Oats
Mix.
1 tsp. Vanilla
Mix. Chill 1 hour. make into balls and smash flat on a greased cookie sheet with bottom of a cup dipped into sugar each time. Cook at 350 for 10 min.

PUMPKIN CHEESECAKE BARS

Crust:
1 cup flour
1/4 cup br. sugar
1 stick sweet butter, softened
1/2 cup chopped walnuts
Blend together with a fork until a ball forms. Press into bottom of
8x8 pan. Bake at 350* for 15-20 minutes. Cool slightly.

Filling:
8 oz. cream cheese
1/2 cup sugar
2 eggs
1 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 cup pumpkin
Blend until smooth. Pour over crust. Bake at 350* for 35-40 min. or until set.
Cool and cut into bars.