Oatmeal Cookies

1 pound of butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cup flour*
1 tsp salt
2 tsp baking powder
1 tsp baking soda
4 cups oatmeal
3 cups nuts
2 (12 oz) packages of chocolate chips

Cream butter and sugars, add eggs, beating well. Add vanilla. Sift** together flour, salt, baking powder, and baking soda. Add flour mixture to the butter/sugar/egg mixture.

Add oatmeal, nuts and chocolate chips.

Bake at 350 degrees for 10 minutes. Do not over bake.

*I usually use whole-wheat flour for all of the flour. For each cup of whole-wheat flour you substitute, add 1 extra teaspoon full of baking powder.

**I NEVER sift while using this recipe, but it was included on the original recipe, so I thought I would pass it on to you.

***We never put nuts in it, but I'm sure they would be good with nuts.

****This makes a lot of dough and the baked cookies don't taste as good after a few days. We make a sheet or two of cookies and freeze the rest. Use a cookie scoop to make dough balls, place side by side on a cookie sheet with wax paper and put it in the freezer. Once they are frozen transfer them into freezer zip lock bags. We usually have enough dough to use two gallon size zip lock bags.

From: Amy Bishop

Quick Doughnuts

Every conference we carry on a little tradition that the sistas started (that would be my mother's sisters- of which I emphatically claim to be one of. No, not literally, but I'm part of the sistahood). While the men are at the priesthood session, the women make homemade doughnuts. Stacks and stacks. Covered. In chocolate. Powdered sugar. Cinnamon sugar. If you are JD, the doughnut is merely the vehicle to cram as much sprinkles into your mouth as humanly possible. Since it's just JD and I, we make ourselves sick and then give the rest away because I don't know how to reduce. The tradition is stacks and stacks.

Well this year is one of those years. My mom calls them "Chicken Nugget Thanksgivings". Trying to make the perfect recipe of doughnuts was just not in the cards. So I discovered this little trick:

1. Buy refrigerated buttermilk biscuits.
2. Cut a hole in the center just like you would for doughnuts.
3. Fry.

There you have it. Quick and easy. Now- I have to say that they are not as good as the real deal. And when I tasted them I was disappointed. I tried dipping in chocolate and again, disappointed. Then I dipped them in cinnamon sugar. That's when the magic happened. Yummy! I didn't have any powdered sugar so I don't know if that would have been good. But also, I bought the regular refrigerated biscuits instead of buttermilk. I wonder if that would have made a difference.

All in all, the perfect doughnut, this is not. But a great and fast substitute? Definitely.

Perfect Cupcake Frosting and Filling

The Vanilla Version
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still strain it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)

One batch makes enough to frost 12 cupcakes with BIG tops. If you're just spreading a little on top, it will do 24.


After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

The Chocolate Version
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed

Melt your chocolate chips if you haven't already and set aside to cool.

In a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder to taste, up to 4 tablespoons. Spread or pipe frosting on to cupcakes or cake.

Makes enough to frost 24 cupcakes.

Storage: Store unused frosting in fridge and bring to room temperature before using again. If needed, beat with an electric beater before using.

From:ourbestbites.com

Starbuck's Peppermint Brownies

Here's a great one for the holidays (or anytime you want, really). It's a mint chocolate brownie with peppermint buttercream frosting on top and creamy chocolate frosting on top of that. And to simplify the cloning process a bit, we start with a common fudge brownie mix. By changing the required ingredients listed on the brownie mix box and adding some other modified steps, we can improve on the finished product. Rather than oil, use a stick of melted butter in your brownies for a richer, better flavor. And cook the brownies at a slightly lower temperature so that they come out moist and chewy. Since this recipe is for peppermint brownies, adding just a bit of peppermint extract will do the trick. The peppermint brownies from Starbucks have red and white frosting drizzled lightly across the top. To save time, buy premade red and white colored frostings that come in little cans (with tips included).
	Brownies one 19.5-ounce box fudge brownie mix (Betty Crocker Fudge Brownie Mix works great) 1/2 cup (1 stick) butter, melted 1/4 cup water 2 large eggs 1/4 teaspoon peppermint extract Peppermint Buttercream Frosting 1/2 cup (1 stick) butter, softened 1 1/2 cups powdered sugar 1 tablespoon milk 1/4 teaspoon peppermint extract 1/4 teaspoon vanilla extract Chocolate Frosting 1/3 cup whole milk 1/4 cup (1/2 stick) butter one 12-ounce bag semi-sweet chocolate chips 1 teaspoon vanilla extract 1 cup powdered sugar Decorative Icing 1 can white frosting (with fine tip) 1 can red frosting (with fine tip)
	1. Preheat the oven to 325 degrees F, then prepare a 9 x 9-inch baking pan by spraying it with a light coating of nonstick spray. Cut a piece of parchment paper or nonstick aluminum foil to the same width as the bottom of the pan, but make it much longer than the pan so that the left and right ends go up and out of the pan on the left and right sides. This will create a "sling" that will help you lift the brownies out of the pan after they've baked. 2. Make the brownie batter by first sifting the box of ingredients. This will destroy any clumps. Add the melted butter, water, eggs, and peppermint extract and mix the batter by hand just until all the dry stuff is mixed in. Pour the batter into your prepared baking pan and bake it for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow the brownies to cool before frosting. 3. Make the peppermint buttercream frosting by beating together 1 cup of powdered sugar and the softened butter in a medium bowl with an electric mixer. Mix in another 1/2 cup of powdered sugar, then add the milk and the peppermint and vanilla extracts. Mix for about 1 minute to make the frosting smooth. Add an additional 1/4 cup of powdered sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate frosting that's coming next. When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting. 4. Make the chocolate frosting by bringing the whole milk and butter to a boil in a small saucepan over medium heat. Pour the chocolate chips into a heat-safe bowl. When the milk and butter comes to a boil, pour the mixture over the chocolate chips and let it all just sit there in the bowl for a couple minutes. Add the vanilla to the mixture and whisk until smooth. Use an electric mixer to beat in the powdered sugar until the frosting is smooth. Spread the chocolate frosting over the white frosting on the brownie. 5. Add the decorative red and white icing by first applying the white icing to the top of the cake in a sweeping motion diagonally across the top of the entire cake, then add the red icing over the white in the same sweeping motion in the same direction. 6. Stick the brownie back in the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions. The leftovers will keep well for several days covered in the refrigerator. From: topsecretrecipes.com

Heavenly Harvest Cookies

• 4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon allspice
• 2 cups vegetable shortening
• 2 cups granulated sugar
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 2 large eggs
• 4 teaspoons vanilla extract, divided
• 2 cups raisins and/or chocolate chips (I like raisins or a combo . . . the chocolate chips by themselves seem to overpower the overall flavor of the cookie)
  
• 1 cup nuts, chopped (optional - I prefer pecans)
  
• FROSTING
• 2/3 cup butter, softened
• 3 teaspoons to 4 rum extract
• 4 cups powdered sugar
• 1/2 cup Evaporated Milk

FOR COOKIES:

PREHEAT oven to 350° F.

COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.

BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.

FOR FROSTING:

BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).

From: Amanda Wilkinson

Copycat Applebee's Walnut Blondie with Maple Butter Sauce

Dough:
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Maple Butter Sauce:
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)

Directions:
Dough-
Preheat the oven to 350 degrees F. Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again. Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well. Add flour mixture, a little at a time, until mixed well.Stir in white chocolate chips. Spread out dough in a 9-inch pan. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center. Serve warm with ice cream and Maple Butter Sauce.

Maple Butter Sauce-
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.

From: bakerella.blogspot.com

Truffle Brownies

I want!!!

• 2 eggs
• 1/2 teaspoon salt
• 1 cup sugar
• 1 tablespoon pure vanilla extract
• 1 stick margarine
• 3 ounces unsweetened chocolate chopped
• 1/2 cup all-purpose flour
• Chocolate ganache for topping, recipe follows
• Special equipment: 9-inch round foil cake pan

Preheat oven to 350 degrees F.

Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.

Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.

With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.

Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.

To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.

*Cook's Note: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.

Chocolate Ganache:

1/2 cup (4 ounces) semisweet chocolate chips

1/4 cup heavy cream

Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

Yield: 3/4 cup

From: Robyn Green

Chewy Chocolate Chip Oatmeal Cookies

INGREDIENTS
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 tablespoon baking soda
1/2 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

DIRECTIONS
Preheat the oven to 325 degrees F. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

From: Amanda Wilkinson

Chocolate Caramel Crack(ers)

UPDATE: I made these and they are fantastic- and so pretty!

Another one on my list to make. I've got a lot of baking to do!

4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice

1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces

1 cup packed light brown sugar

A big pinch of sea salt

1/2 teaspoon pure vanilla extract

1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)

Extra sea salt for sprinkling (optional)

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit. Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations, if that (hopefully) makes sense.]

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)

Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.

From: smittenkitchen.com

Babe-O-Licious Brownies

INGREDIENTS:
1 cup butter, melted
1 cup white sugar
1 1/4 cup brown sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips (I like Ghiradelli or Guittard)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish (best size for the moist brownies). Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. (If you don't like "bursts of chocolate" in your brownies, you can melt the chips and then mix the chocolate into the batter for a more evenly distributed taste . . . either way is delicious!) Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

From: Amanda Wilkinson

Italian Christmas Cookies

1 cup butter, softened
2 cups sugar
3 eggs
1 carton (15 ounces) ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

FROSTING:
1/4 cup butter, softened
3 to 4 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Colored sprinkles

Directions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

In a mixing bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. Yield: 8-1/2 dozen.

From: Taste of Home

Fortune Cookies

Ingredients:
2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water



Preparation:
1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.


2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.



4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon. Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.


5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.


6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).


7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Notes from Tara Derricott: Instead of baking the cookies directly on the cookie sheet, I used LIGHTLY greased parchment paper. It helps a lot to keep them from sticking. I found that I could bake 4 at a time, and still have time to shape them before they cooled. I also wore a pair of those cheap, .99 cent gloves, so my fingers didn't get burned as I shaped them.

I've also seen them dipped half way in chocolate and sprinkled with colorful sprinkles.

From: Mom

Scottish Shortbread

1/2 lb butter
1/2 c sugar
2 1/2 c flour

Melt butter. Add sugar. Mix with wooden spoon. Add flour one cup at a time. Spread into two 8" round pans. Prick all over (like every half an inch) with a fork. Bake at 275 for an hour. Should be light in color. When done, sprinkle with fine sugar (what's that? I just use regular). Cut before it gets cool.

From: Mom who used to make it every year for my Grandpa Sangster. It brings back many happy Christmas memories.