BUTTERSCOTCH BAR COOKIES

1/2 cup all-purpose flour

1 cup Graham cracker crumbs
2/3 cup packed brown sugar
1/3 cup quick-cooking oats
1/3 cup butterscotch morsels
1 tsp baking powder
1 tbsp canola oil
1 1/2 tsp vanilla extract
2 large egg whites
Nonstick cooking spray
1 tbsp powdered sugar

Preheat oven to 350 degrees. Spray a square baking pan with nonstick cooking spray and set aside.

In a mixing bowl, combine the flour, cracker crumbs, brown sugar, oats, butterscotch morsels, and baking powder; stirring with a wire whisk. In a small mixing bowl, combine the oil, vanilla, and egg whites. Add the egg mixture to the flour mixture, stirring just enough to blend. Lightly coat your hands with the cooking spray. Press the batter evenly into the prepared baking pan. Bake at 350 degrees for 18 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over the top and cut into squares.

File photo for reference only.

PINEAPPLE UPSIDE-SIDE DOWN MUFFINS

1/4 cup (12 tbsp) butter

2 tbsp packed brown sugar
1 can (8-oz) crushed pineapple, drained
6 maraschino cherries, cut into halves
2 cups Bisquick
1/4 cup packed brown sugar
3/4 cup milk
1 egg

Preheat oven to 400 degrees.

Place 1 teaspoon butter in each of 12 medium muffin cups. Heat in the oven until butter is melted. Divide the 2 tablespoons of brown sugar among the 12 cups; about 1/2 teaspoon per cup. Divide the pineapple between the cups, about 1 tablespoon per cup. Place 1 cherry half, cut side up, in the center of each muffin cup.

Mix the Bisquick, 1/4 cup brown sugar, milk, and egg; beat vigorously 30 seconds. Fill each muffin cup about 3/4 full.

Bake muffins approximately 15 minutes or until golden brown. After removing from oven, immediately invert onto a heat-proof plate; allow pan to remain for a few minutes.

Yield: 12 muffins that are best when served warm.

file photo

CHOCOLATE ZUCCHINI CAKE II

This recipe is from a 1994 Texas school district cookbook.

PEANUT BUTTER SWIRLS

1 stick unsalted butter, room temperature

1 cup sugar
1/2 cup peanut butter
1 large egg
2 tbsp milk
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
6-oz semi-sweet chocolate chips

In a large bowl, cream together the butter and sugar. Beat the peanut butter, egg, and milk into the butter mixture; set aside.

Sift the flour, salt, and baking soda into a separate bowl. Stir flour mixture gradually into the creamed mixture; combine well. Chill for several hours.

Place chilled dough on floured wax paper and toll into 15 x 8 x 4-inch rectangle. Melt chocolate chips in top of a double boiler. Cool chocolate slightly so that it is not hot enough to melt the dough. Spread chocolate over the dough. Using the wax paper to help, roll rectangle up jellyroll style. Place a baking sheet under the dough and carry it to the refrigerator. Chill 8 hours or overnight.

Preheat oven to 375 degrees. Slice chilled roll into 1/4-inch slices using a very sharp knife. Place slices on an ungreased baking sheet and bake at 375 degrees for about 8 minutes. Cool slightly before removing from pan. Cool completely on wire racks.

Yield: 3 to 4 dozen cookies.

Note: I have a grandson who loves Nutella. It may be substituted for the chocolate, if desired.

file photo 

LEMON VELVET CAKE WITH LEMON CREAM CHEESE FROSTING

2 1/2 cups cake flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar

1/2 cup (1 stick) butter, room temperature

3 large eggs

1 tsp vanilla

1 cup Greek yogurt

1/4 cup lemon juice

2 tbsp lemon zest

Preheat oven to 350 degrees. Grease 2 8-inch round cake pans, set aside.

Combine flour, baking powder, baking soda, and salt in a bowl.

In a large mixing bowl, combine butter and sugar until creamy. A eggs, one at a time, beating after each addition. Beat in the vanilla, yogurt, and lemon juice. Beat in the flour mixture until well blended. Stir in the lemon zest.

Divide batter evenly between the two prepared pans. Bake at 350-degrees approximately 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans on a wire rack about 10 minutes then remove from pans.

Lemon Cream Cheese Frosting

1 8-oz cream cheese at room temperature

1/2 cup butter, room temperature

4 cups powdered sugar

2 tbsp lemon juice

1 tsp vanilla

1 tsp lemon zest

Combine cream cheese and butter, blending until creamy. Gradually add in the powdered sugar, beating until smooth. Stir in the vanilla. 

Place 1 cake layer on a cake plate, top with frosting. Place second cake layer over the frosting. Frost sides and top of cake with the remaining frosting. Sprinkle the lemon zest over top for garnish.

Yield: 1 2-layer cake

file photo for reference

HONEY GINGER BITE-SIZE COOKIES

1/3 cup honey

1/4 cup butter
2 cups all-purpose flour
1/4 cup sugar
3 tbsp finely chopped crystalized ginger
1/2 tsp baking soda
1 egg, lightly beaten
powdered sugar for rolling

In a small saucepan, combine the honey and butter. Cook and stir the mixture over low heat until melted; remove from heat and pour into a large mixing bowl. Cook mixture to room temperature.

In another bowl, stir together the flour, sugar, ginger, and baking soda. Set aside.

Stir the egg into the honey mixture. Gradually stir or knead in the flour mixture. Cover and chill 1 hour.

Preheat oven to 350 degrees.

Divide the dough into 12 equal parts. On a lightly floured board, roll each part to a 10-inch rope. Cut into 1/2-inch pieces and place on an ungreased shallow baking pan. Bake 6 to 8 minutes or until tops are lightly browned at 350 degrees. Cool on paper towels. Roll in powdered sugar.

Yield: Approximately 240 tiny cookies.

file photo

DATE MERINGUE SQUARES

This is an old card from a Betty Crocker Recipe Library from the '70s, I think.

GRANDMA'S PUMPKIN GINGERSNAP PIE

1 1/2 cups half & half cream

1 pkg (4-serving size) Vanilla Instant Pudding and Pie Filling Mix
1 carton (8-oz) frozen whipped topping, thawed
1 cup chopped pecans
1 cup chopped gingersnap cookies
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tbsp pumpkin pie spice
1 graham cracker crust

In a large mixing bowl, using a wire whisk, beat the half & half cream and the pudding and pie filling mix together for 1 minute. Let the mixture sit for 5 minutes. Fold in the whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon the mixture into the graham cracker crust. Freeze until firm. Let stand at room temperature for 10 minutes to soften before cutting to serve. May be stored in the freezer, so this is a good make-ahead pie for the holidays.

File photo for reference only.

SURPRISE RED VELVET CUPCAKES

24 Hershey's Kisses or Hugs

Batter:
1 1/2 sticks butter, softened
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 large eggs
1 cup buttermilk
2 tbsp liquid red food coloring
2 tsp white vinegar
2 1/2 cups cake flour

Frosting:
2 (8 oz each) blocks of cream cheese, softened
1 stick butter, softened
1 1/2 cups powdered sugar
1 tsp. vanilla extract

Garnish:
Colored sugar sprinkles to suit the occasion.

Preheat oven to 350 degrees. Line 24 muffin tin cups with pretty paper liners. Unwrap the candy and put one in the bottom of each lined muffin tin. Set aside.

To make the cakes:
In a large mixing bowl with mixer on a medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla for 2 minutes or until creamy. Beat in eggs, 1 at a time, until blended. In a two cup measuring cup stir the buttermilk, food coloring, and vinegar until well blended. With mixer on low speed, beat in flour in thirds, alternating with the buttermilk mixture in two additions. Beat just until blended. Put a scant 1/4 cup of the batter over the candy in each muffin cup. Pour gently so the candy stays in the center. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean. Cool in pan on a wire rack for 5 minutes before removing from pan. Then remove the cakes from the pan and allow to finish cooling on the wire rack.

To make the frosting:
Beat the cream cheese and butter in a medium bowl with the mixer on medium speed until the mixture is smooth and creamy. Reduce the speed to low and add the powdered sugar and vanilla. Increase the speed to high and beat until smooth and fluffy. Frost cupcakes and sprinkle with candy sugars or other decorations to suit the occasion. Refrigerate until serving.

file photo

COFFEE LOVER'S COFFEE CAKE

1/3 cup sugar

4 1/2 tsp instant coffee granules
1 1/2 tsp ground cinnamon

BATTER:
3 tbsp butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup plain yogurt
2 tbsp chopped nuts

Preheat oven to 350 degrees.

In a small bowl, combine the sugar, coffee granules, and cinnamon; set aside.

In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, and salt. Add the flour mixture, alternately with the yogurt, to the egg mixture. Beat mixture just until combined.

Spray a 9-inch square baking pan with nonstick cooking spray. Spread half the batter evenly in bottom of the pan. Sprinkle half of the reserved sugar mixture over the batter. Repeat with the remaining batter, then the remaining sugar mixture. Using a butter knife, cut through the batter to swirl. Sprinkle nuts over the top. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes on a wire rack.

 Old TOH recipe and photo.