Bread Pudding - Nancy T.

3 slices white family-size bread with crust
2 cups half-and-half
1 cup sugar
pinch salt
3 eggs, beaten well
1 teaspoon vanilla
3/4 stick butter

Melt butter in baking dish and add crumbled bread. (Bread can be torn into small pieces.) Add sugar to beaten eggs, add salt and vanilla and mix well. Add to bread and milk mixture and blend well.

Bake at 350 for 35-45 minutes, depending on stove. You want a lightly browned top.

Caramel Sauce

1/2 cup butter
1 cup light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

Melt butter, sugar and salt. Bring to boil. Remove from heat and whisk in milk and vanilla. Mix well.

Oatmeal Cake

Mix together and let sit 20 minutes:

1 cup quick rolled oats

1-1/2 cups boiling water

Cream together:

1/2 cup butter

1 cup brown sugar

1 cup sugar

Add oatmeal mixture, then beat in:

2 eggs

Add and mix in:

1-1/2 cups flour

1 tsp cinnamon

1 tsp vanilla

1 tsp salt

1 tsp baking soda

1/4 tsp nutmeg

Pour into a 9x13 pan. Bake 40 minutes at 350.

While the cake is baking, combine in a saucepan:

1 cup brown sugar

1 cup butter

1 tsp vanilla

Stir over medium heat until boiling. Boil 1 minute. Let cool to spreading consistency while cake is baking, stirring occasionally. Spread over warm cake.

Pumpkin Cinnamon Rolls - Kay Bragg

recipe by Jessica Crapo

Dough:
¼ c. Warm Water
2 ½ t. Yeast
1 t. Sugar
½ c. Milk
2 Eggs
1 c. Canned Pumpkin Puree
1/3 c. butter, melted
½ c. Sugar
½ t. Nutmeg
¼ t. Cloves
1 t. Salt
5-6 c. Flour

Filling:
2/3 c. Canned Pumpkin Puree
½ c. Butter, room temperature
1 c. Packed Brown Sugar
2 T. Cinnamon

Cream Cheese Frosting:
4 oz. Cream Cheese, room temperature
3 T. Butter, room temperature
½ t. Vanilla
2-2 ½ c. powdered sugar

Directions:
1.Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth bubbles.
2. In mixer fitted with bread dough hook, combine milk, eggs, pumpkin, butter, and half cup sugar, nutmeg, cloves and salt. Mix until smooth.
3. Add 4 cups of flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about five minutes, adding the rest of the flour half cup at a time. Dough should be smooth and moist but not sticky.
4. Spray bowl with non-stick cooking spray. Place dough in bowl. Cover with wet towel or plastic wrap that is sprayed with non-stick cooking spray. Allow to rise until doubled, about one hour.
5. While dough is rising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl combine brown sugar and cinnamon.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about ¼ inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the cinnamon/sugar mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming a long tube. Cut tube with sharp knife about every two inches making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees
9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar and vanilla to make frosting. Spread frosting on warm rolls before serving. Optional: Sprinkle a little nutmeg on top as garnish.

I don’t make the dough by hand. I just put all the dough ingredients in my bread maker and set it on the dough cycle. Then I start with step 5. I also end up with more then 12 rolls so I usually put about 8 in a 9x13 and 6 in a smaller baking pan. I sprinkle cinnamon sugar on top and a tiny bit of nutmeg instead of only nutmeg. They end up HUGE and SO good.

Zucchini Cobbler - Jill Walker

8 c peeled, chopped zucchini
2/3 c lemon juice
1 c white sugar
1 t ground cinnamon
1/2 t ground nutmeg

4 c flour
2 c sugar
1 1/2 c butter, chilled
1 t cinnamon

Cook & stir zucchini & lemon juice until zucchini is tender, 15-20 minutes. Stir in 1 c sugar, 1 t cinnamon and nutmeg. Cook 1 minute. Remove from heat.

Preheat oven to 375°. Grease 10x15" pan. Combine flour and 2 c sugar. Cut in butter to resemble crumbs. Stir 1/2 cup of mixture into zucchini. Press 1/2 of remaining mix into bottom of pan. Spread zucchini mixture over and top with remaining crumb mixture. Sprinkle 1 t cinnamon over. Bake 35-40 minutes or until golden.

Tastes and looks just like apple pie!

APPLE CRISP

Peel, cut and slice enough apples to fill a 9x13 pan an inch from the top.

Mix together the following and add to the apples.

1/4 cup sugar

1/4 cup flour

1 tsp. cinnamon

Pinch of salt

Topping:

1 cup flour

1 1/2 cup quick oats

1 cup brown sugar

1 cube butter (mix in like for pie)

1/2 tsp. salt

*1 egg

Sprinkle the topping over the apples and bake at 350 degrees until the apples are done, about 30-40 minutes.

*If you like your "crisp" more crumbly, don't add the egg. If you like it with more stick togetherness, add the egg.

Pear Pie - Sunni West

Crust:
3 c all-purpose flour
1 t salt
2 T sugar
1/2 c vegetable shortening
8 T unsalted butter, chilled and cut into 1/4" cubes
1 egg
1/3 c milk


Filling:
6 c peeled and sliced pears
3/4 c sugar
1/2 c flour
2 t almond extract
additional butter
milk

Preheat oven to 400°.

For the crust, mix together the flour, salt and sugar. Cut in the butter and shortening until it resembles course crumbs (food processor works great!). Mix milk with egg. Lightly incorporate the milk and egg mixture with the flour until the dough holds its shape. Form the dough into a disc and wrap in plastic wrap. Freeze for 1 hour. Roll into 2 circular portions of the dough.

For the filling, toss the pears with the flour and sugar. Add extract and mix thoroughly. Pour the filling in a 9" pie dish that has been lined with 1 portion of the dough and lightly washed with egg. Top the filling with generous dots of butter. Top with the second portion of dough and crimp edges. Wash the dough with egg (or milk) and sprinkle with sugar. Bake 20 minutes. Drop temperature to 325° and continue baking 35-40 minutes.

Basic Crepes - Sunni West

Basic Crepes

3 eggs

1 1/2 c. flour

2 Tbsp. butter melted

1/8 tsp. salt

1 1/2 c. skim milk

In mixing bowl, combine eggs and salt, add flour alternately with milk, beating until smooth after each addition. Add butter and beat. Heat a round skillet over medium heat. Pour a bit of the batter in the middle of the skillet. Quickly lift skillet and turn to coat evenly in a very thin layer. Cook over heat until bottom is lightly brown, turn to other side for a few seconds. Crepes can be stored between wax paper in the fridge for up to three days.

Dirt Dessert - Lisa Dunn

1 pkg regular Oreos

- Blend Oreos in a blender 10 at a time. (If too many at once tend to goop up)

8 oz cream cheese

1 cup powdered sugar

4 Tablespoons butter

2 – 4 oz instant French Vanilla pudding

3½ cup milk

8 oz Cool Whip

Combine cream cheese, sugar and butter, whip very well. In a separate bowl combine pudding mix with milk. Mix until thick. Fold cream cheese mixture and pudding mixture together. Fold in Cool Whip.

In large bowl layer approx. 1 inch cookie crumb then one 1 inch cream cheese layer. Continue layering until all mixture is used. Top dessert with remaining cookie crumbs.

(Got this recipe from Kris Woodley, who got it from Kelly Zimmer.)

Chocolate Zucchini Cake (Original ) - Jill Walker

1/2 c butter
1 3/4 c sugar
1/2 c oil
2 eggs
2 t vanilla
1/2 c milk + 3 T vinegar
1 t soda
2 1/4 c flour
1/2 t cinnamon
4 T cocoa
1/2 t salt
2 c grated zucchini
1/3 pkg mini chocolate chips
1/3 c sugar

Blend butter, sugar and oil. Add eggs, vanilla, milk mixed with vinegar and soda. Add flour, cinnamon, cocoa, salt and grated zucchini. Pour into well greased and floured 9x13. Sprinkle first with chocolate chips, then with 1/3 c sugar. Bake at 350° for 30-40 minutes.

Chocolate Zucchini Cake (Healthier Version ) - Jill Walker

1/2 c canola oil
1/2 c puree (vegetable or fruit such as applesauce)
1 1/2 c sugar
2 eggs
2 c grated zucchini
1 1/2 c whole wheat flour
1 c white flour
1 t vanilla
1/2 c sour milk
4 T cocoa
1/4 t cinnamon
1 t salt
1 t baking soda
1 t baking powder

Combine all ingredients and pour into greased 9x13. Sprinkle with brown sugar, chocolate chips and chopped walnuts. Bake at 350 for 40-45 minutes.

Source: www.superhealthykids.com

Seminary Strawberry Pie

This is Michele Hassell's recipe - the one that gets served to Seminary Seniors!

Pie Filling:

1 can sweetened condensed milk, chilled

1/4 t almond extract

1 t vanilla

1/3 c lemon juice

1 c cool whip OR 1/2 cup cream, whipped

Beat everything except the cool whip until it's thick like pudding. Fold in the cool whip. Spread into a cooled pie shell.

Strawberry Topping:

1 pint strawberries, sliced, reserving 1 perfect berry

1/2 tub glaze

Mix 1 pint sliced strawberried with 1/2 tub of glaze. Drop over filling and add one perfect strawberry in the middle. Refrigerate until served.

Another Topping Option:
While you're making the filling, simmer on stove:

1 c fresh raspberries (or any fresh fruit)
1 T lemon juice
2/3 c water

Mix and add to fruit mixture, boil 1 minute:
1 envelope unflavored Knox gelatin
1 c sugar
3 T Cornstarch
1/3 c water

Add 3 cups additional fruit. Cool. Spread over filling. Chill.

Lemon Cupcakes - Paula Broberg

Cake:
1 box lemon cake mix

1 package lemon Jell-O dissolved in in 1 cup hot water

Add Jello-O mixture to cake mix

4 eggs

1 tsp vanilla extract

3/4 cup vegetable oil

Glaze:

2 cups powdered sugar

Juice of 2 lemons

When cupcakes come out of oven, while still hot, punch tops with fork 4-5 times on each cupcake. Pour glaze over top until glaze melts and goes down into holes. Approx. 1 Tablespoon of glaze on each cupcake.

Reserve remaining glaze mixture for frosting.

Frosting:
(This is not exactly what we had at the dinner, Paula made that herself and couldn't write it down. However, I know it tastes delicious with just the glaze)

remaining glaze mixture

2 Tablespoons lemon curd

1/2 pkg (4 oz) cream cheese

Whip. Frost cupcakes.

Cake Doughnut Bread Pudding - Jill Walker

This recipe came from my mother-in-law with rave reviews:

1 stick butter, softened

1 cup sugar

5 large eggs, lightly beaten

2 cups Heavy Cream

1 1/2 tsp ground cinnamon

1 TBLS Vanilla Extract

16 Cake Doughnuts (I buy them at the Hostess Thrift Store, I used large & small, small will take more)

Preheat oven to 350 degrees

Combine butter and sugar briefly, just until it forms into a ball in a food processor or cream with a mixer. Add eggs, heavy cream, Cinnamon, and Vanilla, blend together.

Lightly butter a 9x13 inch baking dish. Break up the doughnuts into 1 inch pieces and layer in the pan. Pour the egg mixture over the doughnuts. Soak for 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.

Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for an additional 10 minutes to brown the top. The bread pudding is done when the custard is set but still soft. Re-cover to keep warm.

Apple Dump Cake - Jaimie Bryan

This is the fantastic cake that Jaimie brought to last week's Birthday Celebration!

Apple Dump Cake

101 Things to do with a cake Mix

1 yellow cake mix

1 can apple pie filling (I make and freeze my own so 1 bag worth)

1/2 cup butter melted

Preheat oven to 350 degrees. Grease 9X13 pan. Dump half of cake mix evenly into bottom of pan. Spread pie filling evenly over the cake mix. Cover with remaining cake mix. Drizzle butter over top. DO NOT MIX. Bake 47-52 min or until light brown. Can serve warm with vanilla ice cream or whip topping.

Lemon Cake - Margaret Dyal

This delicious cake was served at the RS Birthday Party last week:

Cake:
1 Lemon Cake Mix ( I use Duncan Supreme)
Mix and bake cake mix as directed on the package. Cool and slice each layer in half making 4 layers.

Frosting:
3 Cups of Whipping Cream
1 large box of Lemon Jello
Stir together and let sit for 3-4 hours or over night. Then whip it like whipped cream and add the juice of 1 lemon.

Frost between each layer, the sides and top. Garnish with lemon slices or zest.
(Can also do the same with a sheet cake)

Chewy Chocolate Mint Brownies - Sister Stephenson

These are the delicious brownies that were served at the Stake Activity Day on Saturday. (Rumor has it Jacque has an equally yummy recipe as well!)

Heat oven to 350. Grease 11x17 cookie sheet.

Layer #1
1 pkg chocolate mint cake mix
(or substitute devil's food cake mix with 1/2 tsp peppermint extract)
1/2 cup butter
1/2 tsp peppermint extract
1 egg

In large bowl, combine cake mix, butter, peppermint flavor & egg. Blend until crumbly. Press lightly in cookie sheet. Bake 6 minutes. It won't look done, but remove anyway. Drop on counter top so brownie layer will go flat. Cool.

Layer #2
1 envelop knox gelatin.
1/4 cup cool water
4 cups powdered sugar
1/2 cup butter
1/2 cup shortening
1/4 tsp peppermint extract
2-4 drops green food coloring

Dissolve gelatin in cool water until hydrated. In a bowl combine gelatin, powdered sugar, butter, shortening, peppermint and food coloring. Beat until smooth. Frost over the brownie layer. Chill until firm.

Layer #3
12 oz package semi-sweet chocolate chips
4 T butter

Melt 30-45 seconds in microwave. Quickly frost over frosting layer. Cool until firm. Cut into bars.

Note: I prefer to use peppermint oil that you can buy at any specialty kitchen store. It has a better flavor, but use half as much extract.

J. PAUL GETTY MUSEUM CARROT CAKE

These were served at Julie (Robinson) Steenstra-Touissant's wedding reception, and they're delicious! There were so many requests for the recipe that copies were passed out at church the following Sunday. Here it is just in case you missed it!

1 1/2 c. corn oil
2 c. sugar
3 eggs
2 c. flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. vanilla
1 tsp. salt
2 c. shredded carrots
1 c. chopped walnuts
1/2 c. crushed pineapple

Combine oil, sugar, eggs, flour, cinnamon, soda, vanilla, salt, carrots, walnuts and pineapple in a large bowl. Mix until blended. Pour into a greased 9 x 13 inch pan and bake at 350 degrees 1 hour. Ice with cream cheese icing.

CREAM CHEESE ICING:

3 oz. pkg. cream cheese
1 1/4 c. confectioners sugar
1/2 c. butter
1/8 c. crushed pineapple
1/4 c. chopped walnuts

Mix cream cheese, sugar and butter until fluffy. Add pineapple and walnuts. Mix well.

I made cupcakes with this recipe, and found out that the batter makes 24 cupcakes (filled about 2/3 to 3/4) plus a mini-bread loaf pan. (Bake at 350 about 20-25 minutes.)

Raspberry Cream Bars - Jill Walker

2 c. flour

1 1/2 c. quick oats

3/4 c. + 1 T. brown sugar

1 c. butter

1 8 oz. pkg. cream cheese, softened

1 14 oz. can sweetened condensed milk

1/4 c. lemon juice

2 T. cornstarch

1 16 oz. can raspberry pie filling

Combine flour, oats, 3/4 c. brown sugar and butter. Mix until crumbly. Reserve 1 1/2 c. Press remainder in bottom of greased 13X9 pan. Bake at 350 for 15 minutes. Beat cream cheese until fluffy. Beat in milk and lemon juice. Spread over crust. Combine remaining brown sugar and cornstarch. Add raspberries. Spoon over cream cheese layer. Top with reserved crumb mixture and bake for 40 minutes or until golden brown.

Carol's Carrot Cake

Carol's Carrot Cake

2 Cups Sugar

1 1/2 Cup Vegetable Oil

4 Eggs

2 1/4 Cups Flour

2 tsp. Salt

2 tsp. Baking Soda

2 tsp. Cinnamon

3 Cups grated Carrots

1 1/2 Cups chopped Nuts

1/2 Cup Raisins

1 tsp. Vanilla

Mix together the sugar, oil, eggs, vanilla, salt, soda and cinnamon thoroughly. Add flour and beat in until all absorbed into batter. Stir in the carrots, nuts and raisins. Bake in a 13x9x2 cake pan or two 8 or 9 inch cake pans for one hour at 300 degrees.

Cool cake until only slightly warm and then frost with:

Carol's Cream Cheese Frosting

1 8 ox. pkg. Cream Cheese (softened)

1/2 cup softened Butter (1 cube)

2 tsp. Vanilla

1 package (4 Cups) Powdered Sugar

Whip cream cheese, butter and vanilla together until smooth and then gradually stir in the powdered sugar. I like to frost when slightly warm as the frosting melts just a bit into the cake and makes it even more moist.

Oreo Bites - Jill Walker

1 pkg Oreos, finely crushed
1 pkg cream cheese

Mix together well (for best results use your hands). Form into balls and dip in melted chocolate almond bark. Refrigerate. Enjoy!