Home made doughnuts

Prep: 30 min
Cook: 2 min per batch
Chill: 2 hours

3 1/2 c flour
1 tbsp baking powder
1 tsp cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg
1/3 cup milk
1/2 cup melted butter
4 eggs beaten
2/3 cup sugar
Vegetable oil for deep-fat frying
Cinnamon and sugar or powdered sugar

1. In a bowl combine flour, baking powder, cinnamon, salt and nutmeg; set aside. In anouther bowl combine milk and melted butter. In a large bowl combine eggs and sugar; beat with electric mixer; stir with wooden spoon until smooth. Cover dough; chill 2 hours ( dough will remain slightly sticky)

2. Turn dough out onto a lightly floured surface. Roll dough to 1/2 in thickness. Cut dough with floured 2 1/2 inch round cutter. Use a 1 1/4 in cutter to cut the hold for the doughnut.

3. Fry 2 or 3 doughnuts at a time in deep hot fat (375 degrees) for 2 to 2 1/2 min. or until brown, turning halfway through with a spoon. Drain on paper towels. Repeat

4. Shake warm doughnuts in a bag with cinnamon-sugar or powdered sugar. Serve warm

skor cake

I love skor cake. it is one of the easiest and yummiest treats to make so i thought i would share with anyone out who is unaware of that how to make it!

photo is from here.

skor cake

1 chocolate cake mix, made into a cake in a 9x13" pan

1 can sweetened condensed milk

whipped cream

2-4 skor bars broken into pieces (hammer them while they are still packaged)

once the chocolate caked has cooled completely in the pan, with the end of a wooden spoon, poke holes all over it. about every 1/2 inches.

pour the entire can of sweetened condensed milk onto the cake. it will seep into all of the holes you previously made. you may let it sit like this, covered, until a couple of hours before serving.

before serving spread a generous amount of whipped cream over the top of the cake (covering up the mess of holes and condensed milk.)

sprinkle the crushed skor bars on top.

enjoy!

Chocolate Peanut Butter Cookies

• 1 cup (2 sticks) butter

• 1 cup peanut butter
• 2 cups powdered sugar
• 1 ¾ cups crushed graham crackers
• 2 cups milk chocolate chips

Directions:

1. Melt butter and peanut butter together. Stir in powdered sugar and graham crackers.

2. Press mixture firmly into a 9x13 pan.

3. Melt chocolate chips; then spread on top of peanut butter mixture.

4. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature.

5. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)

Rocky Road Popcorn

12 oz chocolate flavored can coating, chopped
2 TBS peanut butter
7 cups plain popcorn
2 cups peanuts
1 cup rice crispy cereal
1 cup tiny marshmallows

Directions:
1. Line a large baking sheet with foil and spray. Set aside

2. In a large sauce pan, melt the candy coating and peanut butter over low heat until smooth. Stir frequently.

3. In a very large mixing bowl, stir together popcorn, peanuts, cereal, and marshmallows. Pour the warm melted chocolate mixture over popcorn mixture, tossing to coat.

4. Spread mixture onto the prepared baking sheet and cool at room temperature for 20 min.

5. Break apart and serve.

Easy Pumpkin Chocolate Chip Cookies

• 1/2 cup pumpkin
• 1 cup Spice cake mix
• 1/3 cup chocolate chips

Preheat oven to 400 degrees. In a medium mixing bowl, stir together pumpkin and cake mix until smooth. Stir in chocolate chips. Drop by rounded Tablespoons onto an ungreased cookie sheet. Bake 10 minutes or until firm and no longer gooey. Makes about 12 cookies.

*If you make your cookies very big, they will take too long to bake. If you are not in a hurry, bigger cookies are okay.

Home Made Pumpking Chocolate Chip Cookies

• 1 (14 oz) can pumpkin
• 2 eggs
• 1 cup oil
• 2 cups sugar
• 2 tsp milk
• 2 tsp vanilla
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp cinnamon
• 4 cups flour
• 4 tsp baking powder
• 1 (12 oz) bag of chocolate chips

Directions:
1. Mix all ingredients except flour and baking powder.

2. Mix flour and baking powder then mix them to the rest.

4. Put in chocolate chips after all ingredients are mixed together.

5. Bake at 375 for 10 mins

*They bake the same size as you put them on cookie sheet

Monster Cookies

• 6 eggs
• 2 1/4 cup brown sugar
• 2 cups sugar
• 1/2 TBSP vanilla
• 4 tsp baking soda
• 1/2 TBSP corn syrup
• 1/2 lb. butter
• 3 cups peanut butter
• 8 cups oatmeal
• 1/2 lb each: M&M's and Chocolate Chips

Mix all together
Bake @ 375 for 7-8 minutes

Grandma's Cookies

*Tip: Don't over cook
*Tip: Makes 12-13 dozen!

• 1 1/2 cup shortening
• 1 cup white sugar
• 2 cups brown sugar
• 4 eggs
• 1 cup milk
• 1 can applesauce (size of can of beans)
• 2 tsp baking soda
• 5 cups flower
• 2 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 6 cups oatmeal
• 12 oz chocolate chips

Directions:
1. Cream shortening, sugar and eggs
2. Add milk
3. Add soda to applesauce and pour into mixture.
4. Sift in dry ingredients together. Add to mixture.
5. Add oatmeal, and stir in chocolate chips.
6. Bake at 375 for 10-15 minutes

Chocolate Chip Cookies

• 2 cups brown sugar
• 2 cups white sugar
• 4 sticks of butter
• 4 eggs
• 1 tsp cinnamon
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp vanilla
• 6 1/2 cup flower
• 2 pkg of chocolate chips

Directions:
1. Cream white sugar, brown sugar, butter.
2. Add eggs and vanilla
3. In a separate bowl sift: cinnamon, baking powder, baking soda, vanilla and flour. Once all sifted add to liquid mixture.
4. Add chocolate chips
5. Bake at 375 for 8-10 minutes

No Bake Peanut Butter Cookies

• 2 cups sugar
• 1/2 cup margarine
• 1/2 cup milk
• 3 cups rolled oats
• 6 tsp baking cocoa powder
• 3/4 cup peanut butter
• 1 tsp vanilla

Directions:
1. Mix sugar, margarine and milk in a sauce pan, boil for 1 minute only.
2. Then mix oats and cocoa powder to mixture in #1.
3. Add peanut butter and vanilla to the rest of mixture. Spoon out on wax paper, let sit

Nita's Cinnamon Rolls

• 3 cups milk
• 1 cube margarine
• 3/4 cups sugar and 1 TBS sugar
• 4 TBS Yeast
• 4 tsp salt
• 4 eggs
• cinnamon
• 10 cups flour

1. Scald and cool milk
2. Add Yeast into 1 cup warm water with 1 TBS sugar so it starts to foam.
3. Mix 3/4 cups sugar, 4 tsp salt, 4 beaten eggs.
4. Add milk to sugar mixture, then sift in 10 cups flour.
5. Let raise for 1 hour.
6. Roll out 1/2" thick then spread 1 cup melted butter. Sprinkle cinnamon and sugar all over it. Then roll into a tight long roll. Take thread and cut 1" thick all the way down and place in greased pan.
7. Let raise for 15 minutes, bake @ 350 for 15 minutes.

Frosting:
Brown 1/2 cup butter and 1 tsp vanilla. Remove from heat. Add 2 cups powdered sugar and just enough milk. Beat and spread on rolls while warm. Eat and enjoy. (Add powdered sugar until it's the consistancy you like)

Best Carmel Popcorn

• 2 bags popped pop corn (take kernels out)
• 1/4 cup margarine
• 1 cup brown sugar
• 1 cup light Karo syrup
• 1 cup sweetened condensed milk

1. In a pan put: margarine, brown sugar and Karo syrup. Stir occasionally and boil for about 5 minutes.

2. Add one cup sweetened condensed milk. Stir and cook for 3-5 minutes on stove.

3. Pour over popcorn. Once on popcorn you can layout on wax paper until it cools down. Then make into balls and put saran wrap around it.

(For Carmel Popcorn like Cox Honeyland: add honey, salt, cream, almonds)

CHEWY CARAMEL POPCORN BALLS

Easy Carmel popcorn balls

• 1/2 of 14 oz. pkg. vanilla caramels
• 1 tbsp. water
• 2 tsp. butter
• 7 c. popped popcorn

Combine caramels, water and butter in 4 cups liquid measuring cup. Microwave 1 1/2 minutes. Stir until smooth. Cook popcorn in microwave oven then pour melted caramel over popcorn; mix well. Then shape into balls.

White Cake Mix (Cake, cupcakes)

• 2 1/2 cups flour
• 1 2/3 cups sugar
• 1 1/4 cup milk
• 2/3 cup crisco
• 1 tsp salt
• 3 1/2 tsp baking powder
• 1 tsp vanilla
• 3 eggs

1. Measure into mixing bowl: flour, sugar, milk, crisco and salt. Beat with mixer on medium speed for 2 minutes.

2. Stir in baking powder, then add milk, vanilla and eggs.

3. Mix on medium speed for 2 minutes then pour into pan.

4. Bake @ 375 for 30-35 minutes.

Mix in a pan Chocolate Cake

• 1 1/2 cups flour
• 1 cup sugar
• 1 TBS vinager
• Dash of salt
• 1 tsp baking soda
• 1/2 tsp red food coloring
• 12 TBS olive oil
• 5 tsp cocoa powder
• 1 cup water
• 1/2 tsp vanilla

Directions:

1. Sift flour, sugar and cocoa into a 9x13 pan. Make two holes (not clear to the bottom) in mixture.


2. In one hold put vinager and food coloring, in second hole put olive oil.

3. Sprinkle salt all over

4. Add 1 tsp soda to vinager

5. Mix water and vanilla and pour over all of mixture, stir DON'T BEAT until smooth.

6. Bake @ 350 for 25-30 minutes.

Frosting:

• 1 stick margarine
• 6 TBS milk
• 1 tsp vanilla
• 4 tsp cocoa powder
• 1 box powdered sugar

1. Melt and boil margarine, milk, vanilla and cocoa.

2. Remove from stove and add powdered sugar. Mix well and spread on cake while hot.

Nita's Brownies and Icing

• 2 cups flour
• 2 cups sugar
• 1 stick margarine
• 4 TBS cocoa
• 1/2 cup shorting
• 1 cup cold water
• 1/2 cup buttermilk
• 1 tsp baking soda
• 1 tsp vanilla
• 1/4 tsp salt
• 3 eggs

Directions:

1. Sift flour with sugar into a large bowl.

2. On stove, melt margarine and cocoa, shorting, and cold water. Bring to boil and pour over flour and sugar. Mix well with beaters and add buttermilk, baking soda, vanilla, salt, and beaten eggs.

3. Mix well pour onto greased cookie sheet (it should be pretty runny). Bake at 400 for 20 minutes.

Icing:

• 1 stick margarine
  
• 3-4 TBSP cocoa
• 5 TBSP milk
• 1 tsp vanilla
• 1 box powdered sugar

Directions:

1. 5 minutes before brownies are done, combine in pan and bring to boil: margarine, cocoa and milk.

2. As soon as it starts to boil take off heat and add vanilla, and powdered sugar.

3. Spread over brownies when removed from oven. Cool before cutting.

Rich, Fudgy Brownies

• 1 cup unsalted butter
• 2/3 cup flour
• 2 cups sugar
• 4 eggs (at room temp)
• 1/2 tsp vanilla extract
• 3/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt

1. Melt butter in medium size sauce pan over medium heat. Remove pan from heat whisk in sugar, followed by eggs and vanilla.

2. Stir in flour, cocoa, baking powder, and salt, starting slowly to keep ingredients from flying out of pan.

3. Stir until batter is smooth and uniform, about 1 minute. Spread batter into prepared baking ban (add little bit of melted butter and flour so it doesn't stick), fill pan evenly.

4. Bake until toothpick comes out with a few moist clumps clinging to it (about 40 minutes)

5. Let brownies cool completely in pan on rack. Cut into squares serve and ENJOY!

Cupcakes and Frosting- Chelsea T

Ingredients:

For the cupcakes

• 1 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg, at room temperature
• 1 large egg white, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the buttercream frosting

• 3 large egg whites, at room temperature
• 3/4 cup sugar
• Pinch salt
• 8 ounces (2 sticks) unsalted butter at room temperature, cut into 16 pieces
• Seeds from 1/2 vanilla bean
• 1 teaspoon vanilla extract
• Colored decorating sugars or nonpareils, for garnish (optional)

Directions:

For the cupcakes: Position a rack in the middle of the oven; preheat to 350 degrees. Line a standard 12-cup muffin pan with paper or foil cupcake liners.

Whisk together the flour, baking powder and salt in a medium bowl.

Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium-high speed for 2 to 3 minutes, until light and fluffy.

Reduce the speed to low; add the egg and egg white separately, beating well after each addition. Add the vanilla extract and beat on low speed to incorporate. Stop to scrape down the bowl as needed.

Add the flour mixture in 3 additions, beating on low speed until just combined and alternating with several additions of milk; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat for about 30 seconds or just until no traces of flour remain. Do not overbeat.

Divide the batter evenly among the cupcake liners, filling each about three-fourths full. Bake for 18 to 20 minutes, until they are lightly golden and a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan on a wire rack for 5 minutes, then transfer the cupcakes to the wire rack and cool for 1 hour.

For the buttercream frosting: Combine the egg whites and sugar in a large heatproof bowl. Set the bowl over (but not touching) an inch or two of water in a large saucepan over medium heat.

Heat the mixture for about 2 minutes, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degrees on an instant-read thermometer). Remove the bowl from the saucepan.

Transfer to the bowl of a stand mixer or use a hand-held electric mixer to beat the egg white mixture on high speed for 6 minutes, until it is fluffy, has cooled to room temperature and holds stiff peaks. The mixture should not look dry.

Reduce the speed to medium-low; add the salt and then the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, increase the speed to high and beat for 3 to 5 minutes, until the frosting is smooth and creamy. Add the vanilla bean seeds and vanilla extract; beat until combined, scraping down the sides of the bowl as needed. Use right away.

Frost the cupcakes with the buttercream. Garnish the cupcakes with the colored sugars or nonpareils, if using.

ChexMix

6 Rice Chex
6 Corn Chex
1 1/2 cups Nuts
1 1/2 cups coconut
1 1/2 cups karo syrup
1 1/2 cups white sugar
1 1/2 cubes of butter

1. Boil Karo, sugar, and butter together for 2 minutes. Pour over mixture and cool on wax paper.

True Love Chocolate Cake

1/4 cup butter, softened
1-2/3 cups sugar
2 eggs
1/2 cup unsweetened applesauce
2-1/4 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1-1/4 cups water
1 cup (6 oz.) semisweet chocolate chips

FROSTING:
1 pkg. (8 oz.) reduces-fat cream cheese
1/3 tsp. vanilla extract
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed

TOPPING:
3/4 cup flaked coconut
1/2 cup candy hearts
(I topped some of mine with sprinkles and some with raspberries. I made them as cupcakes instead of cake.)

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.

2. Combine the flour, cocoa, bakiing powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.

3. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

4. For frosting, in a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy.