Chocolate Chip Cookies

Source: Tollhouse (adapted slightly)

Ingredients

2 1/2 c. all-purpose flour
1 t. baking soda
1 t. salt
1 c. butter, softened
1 c. (scant) granulated sugar
1 c. (scant) packed brown sugar
1 T. vanilla extract
2 large eggs
1 dash cinnamon
2 c. (12-oz. pkg.) chocolate chips

Directions

Combine flour, baking soda, cinnamon and salt in small bowl.  

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  

Add eggs, one at a time, beating well after each addition.  

Gradually beat in flour mixture. Stir in chocolate chips.  

Drop by rounded tablespoon onto ungreased baking sheets. 

Gingerbread Cookies

Source: allrecipes (adapted slightly)

Ingredients

2 1/4 c. all-purpose flour
2 t. ground ginger
1 t. baking soda
3/4 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3/4 c. butter, softened
1 c. white sugar
1 egg
1 T. orange juice
1/4 c. molasses
2 T. white sugar

My tip: I am very generous with the spices... rounded measurements, not precise. Also, you may need to add additional flour to stiffen it up a little bit. 

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. 

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Lynne's Cinnamon Coffeecake

Source: Lynne Twiford

Ingredients

1 1/2 c. flour
1/2 t. salt
3/4 c. sugar
1 egg
1/2 t. vanilla
2 1/2 t. powder
1 T. cinnamon
1 stick butter
1/2 c. milk

Topping

2-4 T. butter
1/2 t. cinnamon
1/4 c. flour
1 c. brown sugar

Directions

Beat egg, then add the sugar and melted butter.  

Add the milk, vanilla and cinnamon, stirring until well blended. 

Beat in the flour, baking powder and salt.  

Pour into a 9x13 greased pan, sprinkle with topping. Bake at 350F for 20 minutes.

Frozen Brownie Sundae

Brownie

21 1/2 oz. pkg of Pillsbury Family Size Deluxe Fudge Brownies Mix
1/2 c. very hot water
1/2 c. oil
1 egg

Bake as directed, allow to cool, freeze (in pan)

Filling

1/2 gallon mint chocolate chip ice cream, slightly softened
1 1/2 c. spanish peanuts

After brownies cool, spread on ice cream, sprinkle with peanuts, re-freeze

Topping

2 c. powdered sugar
2/3 c. chocolate chips
1 c. evaporated milk
1 T. butter (?)
1 t. vanilla

In medium saucepan, combine sugar, chips, milk and butter. Bring to a boil, cook 8 minutes-- stirring constantly. Remove from heat stir. Stir in vanilla. Let cool 1 hour. Pour over peanuts/icecream/brownie. Freeze.

Potato Rolls

Source: Julia Biasi

Ingredients

2-3 medium potatoes
2 envelopes yeast
1/2 t. sugar
1 c. potato water
1/2 c. butter
1/4 c. shortening
2 t. salt
7 c. flour
1/2 c. honey
2 eggs

Directions

Cook 2-3 medium potatoes, peeled and quartered, 15 minutes or until soft in salted water. 

Reserve 1 c. water, drain off the rest of the water.  Mash the potatoes. 

Sprinkle yeast over ½ c. potato water and add ½ tsp. sugar.  Stir to dissolve yeast.  Let stand 10 minutes. 

Heat butter, shortening, ½ c. potato water until melted.   Cool until lukewarm. 

Stir into yeast mixture with honey, eggs, 2 tsp. salt, and potatoes. 

Beat with a mixer until blended, add 2 ½ c. flour, beat 2 minutes.  Stir 3 ½ – 4 ½ c. more flour in until the mixture leaves the side of the bowl. 

Knead 10 minutes.  Place in lg. greased bowl, rotate to oil top.  Cover with towel for 1½ hrs. 

Punch down, turn onto floured surface, knead a few times to press out bubbles.  Cut in half and form into two large rounds.  Let rest 10 minutes. 

Divide each half into 16 pieces.  Place into greased pans.  Cover, let rise until almost double in volume.   

Cook at 400 degrees for 25 minutes until hollow sounding.  Makes 32 rolls. 

Golden Crescents

Ingredients

2 pkg active dry yeast
3/4 c. warm water (110-115 degrees)
1/2 c. sugar
1/4 c. (+ 2 T.) butter- softened
2 T. shortening
2 eggs
1 t. salt
4-4.5 c. flour
additional butter melted (optional)

Directions

In a mixing bowl, dissolve yeast in water. 

Add sugar, 1/4 c. butter, shortening, eggs, salt and 2 c. flour.

Add enough of the remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic (approx. 6-8 min).

Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled (approx. 1-1.5 hours).  

Punch down the dough and divide in half. Roll each portion into a 12-inch circle. Melt remaining butter, brush over dough. Cut each circle into 12 wedges. Roll up wedges from the wide end and curve to form crescents. Place with point down 2 inches apart on greased baking sheets. Cover and let rise until doubled (approx. 45 min).

Bake at 375F for 8-10 minutes or until golden brown. Brush with butter if desired.