Amish Friendship Bread and Starter

Amish Friendship Bread is the recipe you both love and hate because it tastes amazing but in the end you are left with starter that you have to give away. Sometimes this is easy and people are chopping at the bit to have a starter and other times you'll find yourself begging people to take it off your hands. In its original form, you grow the starter for 10 days then divide it. Some you will bake into bread and some you will divide into more starter that you either keep or give to friends. This recipe will work if you are given a starter or if you want to begin your own starter.

Starter right after initial mixing

Starter 3 hours after initial mixing

Fresh out of the oven - Baking in stoneware is my favorite!

Moist & Delicious

Makes: 1 starter/2 loaves

 If you do not have a starter and want to begin your own:

Amish Friendship Bread Starter Recipe
1 pkg. active dry yeast
1/4 c. warm water (110℉)
1 c. flour
1 c. sugar
1 c. warm milk (110℉)

* As you mix the starter, be sure not to use any type of metal utensils or bowls.

In a small bowl, dissolve the yeast in warm water for about 10 minutes. The yeast should produce some small bubbles. Stir well. While the yeast dissolves, combine the flour and sugar in a 2 quart glass or plastic bowl. Mix together. Slowly stir in the warm milk and dissolved yeast mixture. Mix until combined and most of the lumps are dissolved.

Loosely cover the mixture with a lid or plastic wrap and keep on the counter. The mixture will get bubbly and grow as the days go on. Consider this Day 1 of the cycle. For the next 10 days, handle the starter according to the directions listed below. You can also transfer the starter to a gallon-size zip-top bag and squish the bag each day instead of stirring it.

Amish Friendship Bread

If you receive a starter from a friend or make your own starter using the recipe above, here is what you do with it.

Day 1 - Make or receive the starter
Day 2 - Stir
Day 3 - Stir
Day 4 - Stir
Day 5 - Add 1 cup each flour, sugar and milk
Day 6 - Stir
Day 7 - Stir
Day 8 - Stir
Day 9 - Stir
Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Mix well and place 1 cup each into 3 containers or gallon bags. Give 3 of the starters to friends with the instructions for Day 1 through Day 10.

After removing the 3 cups, follow the recipe below to make 2 loaves of Amish Friendship Bread.

1 c. Amish Friendship Bread starter
2/3 c. oil
3 eggs
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon (depending on personal preference)
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda

Preheat oven to 325℉. Combine all ingredients in a large bowl. Using a fork or whisk beat by hand until well blended. Grease 2 9"x5" loaf pans with butter, sprinkle with sugar (not flour). Bake for 45-60 minutes or until toothpick inserted in the center comes out dry. Cool 10 minutes, remove from pans.

Notes: I love Amish Friendship Bread and have fond memories of my mom receiving a starter from a friend. We would watch each day as the starter bubbled and grew knowing the amazing treat that was coming when it was time to bake. But she worked at a school and those bags of starter would get offered and passed around the staff and teachers until everyone had one and you couldn't find anyone to give it away too.

It's my goal to figure out how to keep my starter going without having to divide it each time and give it away. I'm happy to share if friends want some but that's not always the case. There are also many additions you can put into the finished batter before baking. You can Google to find those ideas and I will update my post when I successful make any of the additions.

This recipe has been around for a long time and obviously was not created by me. That being said, I'm unsure where I got my recipe from originally. I found it as a print-out in my recipe book.
 

Red Velvet Cheesecake Brownies

Makes: 9-12 brownies
(depending on the size of your cookie cutter)

*I have halved these measures from the original recipe in order to fit it in a 9x13 pan. This does make for some interesting measurements so just do the best you can.

Red Velvet Layer:1 2/3 c. flour
1 c. + 2 T. sugar
4 1/2 tsp. cocoa powder
1/2 tsp. salt
1/4 tsp. baking powder
1 1/2 eggs (See tips)
1/2 c. oil
2 T. milk, divided3 tsp. vanilla
3 tsp. red food coloring
1 tsp. white vinegar

Cheesecake Layer:
1 (8 oz.) pkg. cream cheese, softened
1/3 c. + 2 T. sugar
1 egg
1 tsp. vanilla

In a large bowl, whisk together flour, sugar, cocoa powder, salt and baking powder. In a separate bowl, mix together eggs, oil, 1 tablespoon milk, vanilla, food coloring and vinegar. Combine the dry and wet ingredients, until completely combined. Remove 1/2 cup of the batter and place it in a small bowl. Whisk in the remaining 1 tablespoons of milk. Pour the remaining batter into a greased 9x13 baking dish. Using a spatula, smooth out the batter to reach all the edges.

In a medium bowl, place cream cheese and sugar. Beat with an electric mixer until fluffy, about 2 minutes. Add egg and vanilla, beating until combined and smooth. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges. Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake at 350 degrees for 30 minutes or just until the center is set and no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat!

Tips: These brownies were a bit of work, but the result was so cute it made it all worth it! Here are a couple suggestions: To half an egg, I crack the egg then let part of the white fall into the bowl. With the edge of the shelf, I break the yolk in half and put it into the bowl also. Granted this isn't a foolproof method but it's the best I could come up with to half a recipe with 3 eggs. Also, I put parchment paper down in the baking dish which made it easier to bring the brownies out and use the cookie cutter once it was cooled.

I can see these also being made for other holidays with different food coloring. (True, that would technically not be red velvet but the taste would be the same.) Green with a shamrock cookie cutter for St. Patrick's day, pink with an Easter egg cookie cutter for Easter, blue and red with a star cookie cutter for 4th of July, the possibilities are endless.

If you do use the heart cookie cutter, you will obviously have some scrap pieces leftover. If you can keep your kids or husband from eating them right away, check out the recipe for the Red Velvet Cheesecake Milkshake!

Recipe from The Novice Chef via Pinterest

Brown Sugar Fruit Dip

Makes: Approx. 3 cups

1/2 c. brown sugar
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1 tsp. vanilla
1 c. whipped topping, thawed
Cut-up fruit of choice

With an electric mixer, beat brown sugar and cream cheese on medium speed until smooth. Add in sour cream and vanilla, beat until blended and smooth. Fold in whipped topping. Chill for 4 hours before serving. Serve with fruit.

Check my coupon resources page to save money when you make this recipe!

Tips: This is a wonderful fruit dip! It has just enough flavor to enjoy the extra sweetness but it also does not overpower the taste of the fruit. As always, I used my KitchenAid Stand Mixer because it makes things so much easier. Fruit dip is great as an addition to a breakfast fruit platter or a way to convince your kids that fruit is actually dessert!

Recipe from MyRecipes.com

* I'm back after a month off since our new baby arrived! Hopefully I can be more consistent but this isn't the first time I've promised to post more often so we'll see how it goes. Thanks for sticking with Recipes for Moms!

Chocolate Marshmallow Cake

Serves: 8-10

1/2 c. butter
2 squares (1 oz. each) unsweetened chocolate
1 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. sugar
1/2 c. unsweetened applesauce
1 tsp. vanilla
1 pkg. (10.5 oz.) mini marshmallows, divided

Glaze:
1/2 c. sugar
2 T. sugar
2 T. butter
1/4 c. semisweet chocolate chips

In a microwave-safe bowl, melt butter and chocolate squares; cool 10 minutes. Combine flour, baking powder, baking soda and salt. In a separate mixing bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Add dry ingredients; mix well. Pour into greased 13 x 9 pan. Bake at 350 degrees for 20-30 minutes or until a toothpick comes out clean. Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven for 2 minutes or until marshmallows are soft. In a saucepan, combine sugar, milk and butter. Bring to a boil; boil for 1 1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over the cake (glaze will harden as it cools).

Check my coupon resources page to save money when you make this recipe!

Tips: There is a little bit of work involved in this cake but not too bad for a made-from-scratch dessert. It also looks pretty once it's finished. I have found that the easiest way to melt chocolate in the microwave is to use 1 minute intervals at 50% power and stir it after each interval. This should keep the chocolate from popping or burning. I'm sure that fresh mini marshmallows are the best for this recipe but mine were a little old and still came out fine.

Recipe from Taste of Home Mom's Best Meals

Jack-O-Lantern S'mores

I was given the chance (and some free cereal) to create a fun Halloween treat thanks to Betty Crocker. The following Jack-O-Lantern S'mores recipes is what I (actually my husband) came up with and it was featured at Betty Crocker.com.

Makes: 4 jack-o-lanterns

4 cups Golden Grahams, slightly crushed
2 T. butter
6 c. mini marshmallows
1/2 c. Cocoa Puffs
2 drops red food coloring
3 drops yellow food coloring

In a medium pot, melt butter. Add in marshmallows and stir until almost melted. Stir in food colorings and continue stirring until marshmallows are completely melted and orange coloring is uniform. Remove from heat; stir in crushed Golden Grahams until completely coated. Divide Golden Graham mixture into four equal parts. Place each part on a lightly greased or buttered plate and shape into a pumpkin. Use Cocoa Puffs to create a jack-o-lantern face, pushing them into the marshmallow mixture. Allow to cool. Enjoy!

Click here to see if there are any coupons available to go with this recipe!

Tips: This is a fun recipe because kids can help to shape the pumpkin and create the jack-o-lantern face. I called it Jack-O-Lantern S'mores because it has the graham, marshmallow and chocolate flavors. A plastic plate scraper is helpful to shape the pumpkin since the marshmallows are still hot and sticky. If the Cocoa Puffs are pushed into the pumpkin, they should stick while the marshmallows are still warm. I also shared this recipe at Real Life's Your Life Your Blog, at Mom Trends' Friday Food and at Grocery Cart Challenge's Recipe Swap.

Recipe from Stacy (with credit given to my husband for the idea)

Disclosure: I was provided with seven boxes of General Mills cereal to use in creating my recipe. I was not compensated in any other way.

Applesauce Spice Bars

Makes: 2 dozen bars

Bars
1 c. flour
2/3 c. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice
1/4 c. butter
1 c. applesauce
1 egg

Browned Butter Frosting
3 T. butter
1 1/2 c. powdered sugar
1 tsp. vanilla
1 - 1 1/2 T. milk

In a large bowl, combine all bar ingredients; mix thoroughly. Spread in a greased 13 x 9 baking pan. Bake at 350 degrees for about 25 minutes. When cool, frost with Browned Butter Frosting. Cut into bars.

To make frosting, heat butter in a saucepan over medium heat until it turns a delicate brown; remove from heat. Blend in remaining ingredients; beat until frosting is smooth and a spreading consistency.

Click here to see if there are any coupons available to go with this recipe!

Tips: These spice bars had a great flavor if you enjoy the spices in pumpkin pie spice (I love them!). These did not bake up much but still had the consistency of cake. This might be due to the high altitude where I am so yours might be different. The frosting begins to harden quickly so be prepared to spread fast. I also shared this recipe at Somewhat Simple's Strut Your Stuff Thursday.

Recipe from Christmas Cookies Cookbook

Best Recipes with Brownie Mix

I love boxed brownie mixes. They are great to keep on hand for a quick, easy family dessert. One of my all-time favorite ways to enjoy brownies has to be a warm brownie with french vanilla ice cream on top and hot fudge. Yum! So today we are going to highlight a Betty Crocker Supreme Brownie Mix which you can find a clipless coupon for at Cellfire.

We just tried Butterscotch Swirl Brownies from the Betty Crocker Cookies & Bars Magazine. Awesome! I see so many different possibilities for these brownies. At Christmas you could use the red and green chips mix them up individually and swirl them into the top. It would be so festive! Okay, now for the recipe:

Butterscotch Swirl Brownies
Makes: 18 brownies

1/2 c. butterscotch chips
1 small package (3 oz.) cream cheese, softened
1/4 c. sugar
3 eggs, divided
1 box (1 lb. 5.2 oz.) Betty Crocker Supreme Chocolate Chunk brownie mix
3 T. water
1/2 c. oil

In small microwavable bowl, microwave chips uncovered on high for 30 seconds, stir until chips are melted. Stir in cream cheese, sugar and 1 egg until smooth; set aside. In a medium bowl, stir brownie mix, water, oil and 2 eggs about 50 strokes or until well blended. Spread 2/3 of the batter in a greased (bottom only) 13 x 9 pan. Spread butterscotch mixture over batter in pan. Drop remaining batter by tablespoonfuls over butterscotch mixture; swirl lightly with spatula for marbled design. Bake 30-35 minutes or until edges begin to pull away from sides of pan. Cool completely.

I want to hear your favorite recipes using a boxed brownie mix. You have two options for sharing. If you have a blog with a recipe that uses a box of brownies, then you can link up below (please link directly to your brownie mix post). If you do not have a blog, then let us know your recipe in the comments section. Anyone who participates will be given an extra entry into the $100 grocery gift card giveaway. Please make sure your link or comment gives us your entire recipe so that other can enjoy the yumminess! And don't forget to go to Cellfire and load the coupon for the Betty Crocker Supreme brownie mix. (If you are not familiar with the Cellfire program, read my previous Cellfire post.)

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* This post is in conjunction with Cellfire's sponsorship of the $100 grocery card giveaway at Recipes for Moms. All opinions are my own.

I also shared this post at We Are THAT Family's Works-For-Me Wednesday & 11th Heaven's Homemaker Monday.

Cranberry Chip Cookies

Makes: 2-3 dozen

1 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
4 T. butter, at room temperature
1 c. sugar
1 tsp. vanilla
2 eggs
3/4 c. unsweetened applesauce
1 c. quick or old-fashioned oats
1 c. chocolate chips
2/3 c. dried cranberries

Stir together flour, baking soda, salt and pumpkin pie spice; set aside. In a medium bowl or stand mixer, beat the butter on medium speed until smooth. Add the sugar and vanilla and beat for 3-4 minutes. Beat in the eggs; mix well then beat in applesauce. Stir in flour mixture until moistened, then stir in oats, chocolate chips and cranberries. Batter will be stiff. Place by tablespoonfuls on greased cookie sheets about 2 inches apart. Bake at 375 degrees for 14-16 minutes or until cookies are golden brown. Do not overbake; cookies will remain soft. Transfer to cooling racks. Store in airtight container.

Click here to see if there are any coupons available to go with this recipe!

Tips: These were nice, soft chewy cookies that my whole family enjoyed. Since I bake at high altitude your cookies may have a slightly different look or texture if you bake closer to sea level. My cookies were soft and had almost a cake-like texture. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday & Somewhat Simple's Strut-Your-Stuff Thursday.

Recipe adapted from Baking in America: Traditional and Contemporary Favorites from the Past 200 Years

Dutch Apple Pie

Serves: 6-8

2 c. flour
1 c. brown sugar
3/4 c. butter, melted
1/2 c. quick oats
2/3 c. sugar
3 T. cornstarch
1 1/4 c. water
3 c. peeled sliced tart apples
1/2 t. cinnamon
1 t. vanilla

Combine flour, brown sugar, butter and oats; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-inch pie plate; set aside. For filling, combine sugar, cornstarch and water in a medium saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from heat; stir in apples, cinnamon and vanilla. Pour into crust; top with reserved crumbs. Bake at 350 degrees for 40-45 minutes or until crust is golden brown.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was a wonderful apple pie! The flavors of the oats, brown sugar and cinnamon blended superbly and I didn't have to buy or make a traditional crust. As with any apple dish, I used my Pampered Chef Apple/Corer/Slicer to make this an easy dessert. Check my regular Apple Pie if you want something more traditional or Breakfast Apple Pie for something a bit more cake-like. I also shared this recipe at A Southern Fairytale's Mouthwatering Mondays.

Recipe from Taste of Home Mom's Best Meals

Blackberry Cobbler

Serves: 6

1/2 c. salted butter
1 c. flour
1 c. sugar
3/4 c. milk
1 1/2 t. baking powder
2 c. fresh blackberries, washed and dried

Preheat oven to 350 degrees. Put stick of butter in 2-3 quart baking dish and place in oven while preheating to melt butter. Meanwhile, in a medium bowl, mix flour, sugar, baking powder and milk. Stir well. Once butter is melted, stir in dry mixture; mix well. Pour berries on top. Bake for 45-55 minutes or until top is brown and mixture is set. Serve warm.

Click here to see if there are any coupons available to go with this recipe!

Tips: What more needs to be said about berry cobbler? This was wonderful and delicious! It could definitely be breakfast too if you so desired. I found blackberries on sale at City Market (a Kroger-affiliated store) for $1.00 a carton so I used 2 cartons in this recipe but I probably could have used one more. How great this would have been if I'd had homegrown blackberries?! If you use stick margarine instead of butter then you should add just a pinch of salt to the dry mixture. As this bakes the berries will sink to the bottom and the cobbler will be all you see on top. I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe adapted from Homestead Farm

Chocolate Chip Cheese Ball

Serves: 8-10

1 pkg. (8 oz.) cream cheese, softened
1/2 c. butter (no substitutes), softened
1/4 t. vanilla
3/4 c. powdered sugar
2 T. brown sugar
3/4 c. mini chocolate chips
3/4 c. pecans, finely chopped
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add the sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerated for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.

Click here to see if there are any coupons available to go with this recipe!

Tips: I have made this twist on a traditional cheese ball several times and it is fun to see people's reactions when they realize it's sweet. It can be a dessert or a sweet appetizer so keep this in mind for any of your upcoming holiday parties. As long as you plan ahead to leave time for the refrigerating, this cheese ball is a cinch to put together. Of course this is not to be confused with Chocolate Chip Cheese Bars, which are quite different than the Cheese Ball but just as yummy. As always, I used my KitchenAid Stand Mixer because I don't want to have to make cream cheese and butter fluffy by hand, do you? I shared this recipe at Life as MOM's Recipe Swap.

Recipe from Taste of Home's 2001 Quick Cooking Annual Recipes

Grasshopper Bars

Makes: 3 dozen bars

1 pouch (17.5 oz.) Betty Crocker double chocolate chunk cookie mix
1/3 c. oil
2 T. water
1 egg
---------
1 tub (16 oz.) cream cheese or vanilla frosting
1/4 t. mint extract
3 drops green food coloring
---------
1 square (1 oz.) unsweetened baking chocolate
1 T. butter

In a large bowl, stir together cookie mix, oil, water and egg. Press into bottom of greased 13 x 9 pan. Bake at 350 degrees for 15 minutes. Cool 10 minutes. In a medium bowl, mix frosting, mint extract and food coloring. Spread over bars. In a small microwavable bowl, microwave baking chocolate and butter, uncovered, on high for 30 seconds; stir until smooth. Drizzle over frosting. Refrigerated 30 minutes or until set. Cut into bars. Store covered in refrigerator.

Click here to see if there are any coupons available to go with this recipe!

Tips: My daughter picked this recipe out of a Betty Crocker Magazine that has wonderful pictures of each cookie. It was fun to make with her (she's 3) because she could press the cookie mix into the pan, help me spread the frosting and help drizzle the chocolate glaze. These bars are very sweet so a small piece goes a long way. You can almost always find a print or online coupon for the Betty Crocker cookie mix. As always, I used my KitchenAid Stand Mixer to do all the mixing work. I also shared this recipe at All the Small Stuff's Tuesdays at the Table & Diary of a Stay at Home Mom's Cooking Thursday.

Recipe from Betty Crocker Cookies & Bars Magazine

Pineapple-Orange Streusel Coffee Cake

Serves: 10-12

1 pkg. Duncan Hines Pineapple Supreme cake mix
3 T. brown sugar, divided
1/2 t. cinnamon
1/2 c. chopped pecans, divided
4 large eggs
1 pkg. instant vanilla pudding
1 c. + 1 T. orange juice
1/3 c. oil
1/4 t. vanilla extract
3/4 c. powdered sugar
Additional water, as needed

For streusel, combine 2 tablespoons cake mix, 2 tablespoons brown sugar and cinnamon in a small bowl. Stir in 1/4 cup pecans. Set aside. In a mixing bowl, combine remaining cake mix, eggs, pudding mix, 1 cup orange juice and oil. Beat at medium speed for 2 minutes. Pour into greased and floured 10-inch Bundt pan. Sprinkle with streusel. Swirl with knife. Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean. Cool in pan 25 minutes. Invert onto serving plate. For glaze, combine 1 tablespoon brown sugar, 1 tablespoon orange juice and vanilla extract in small bowl. Add powdered sugar gradually, stirring until smooth. Add water a teaspoon or less at a time to bring the glaze to a consistency that will drizzle. Drizzle half the glaze over warm cake. Sprinkle 1/4 cup pecans over glaze. Drizzle remaining glaze over pecans.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was a wonderful coffee cake and such a great change from the traditional cinnamon coffee cake. It might seem like a lot of work but since you start with a packaged cake mix half the work is done for you. If you bake at high altitude (like I do), I did add the additional 1/4 cup of flour to the cake mix like the box recommends. The top of my Bundt, which luckily becomes the bottom, did sink a bit. However, since you turn the cake over this didn't pose much of a problem. As always, I used my KitchenAid Stand Mixer for the 2 minutes of mixing. (Who wants to stand there holding the hand mixer for 2 full minutes?)

I don't usually post pictures with my recipes for several reasons. First, I am usually rushing to get dinner on the table and don't have time to snap a picture. Second, I would never get recipes posted if I was constantly having to download pictures from my camera and upload them with my dial-up internet. However, I thought this cake was so pretty that I would break with tradition this time and show you how it turned out. I made this the night before and had it all ready to go for our first MOPS meeting of this school year. This recipe was featured at Simply Sweet Home's Sweet Thursday. I also shared the recipe at Somewhat Simple's Strut Your Stuff Thursday.

Recipe from DuncanHines.com

Wholegrain Jam Squares

Makes: 1 1/2 - 2 dozen squares

2 c. uncooked oats
1 3/4 c. flour
1 c. butter
1 c. brown sugar
1/2 c. chopped nuts
1 t. cinnamon
3/4 t. salt
1/2 t. baking soda
1 c. fruit preserves

In a large bowl, combine all ingredients except preserves; mix until crumbly. Reserve 2 cups oat mixture; press remaining mixture into the bottom of a greased 13 x 9 pan. Spread preserves evenly over the base. Crumble remaining oat mixture over the top. Bake at 400 degrees for 25 minutes. Cool and cut.

Click here to see if there are any coupons available to go with this recipe!

Tips: This is one of my favorite family recipes. These jam squares are good for breakfast or dessert. My favorite is to use berry preserves, such as boysenberry or blackberry, but you can really use whatever your family prefers or maybe even something you've canned yourself. Light preserves or jam will also work well with this recipe. I suggest putting the jam in a small bowl and stirring it well before trying to spread it on the oat mixture. This should make it easier to spread. Also, either quick or old-fashioned oats can be used. I also shared this recipe at 8 Muddy Boots' From Scratch.

Recipe from my mom, Kay.

Snickerdoodles

Makes: 3 1/2 - 4 dozen

1 1/2 c. sugar
1 c. butter, softened
2 eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
1/4 c. sugar
1 T. cinnamon

In a large bowl, beat 1 1/2 cups sugar, butter and eggs with an electric mixer on medium speed until well mixed. Stir in flour, cream of tartar, baking soda and salt until mixed. In a small bowl, mix 1/4 cup sugar and cinnamon. Shape dough into 1 1/4-inch balls. Roll each ball in the cinnamon-sugar mixture. Place 2-inches apart on ungreased cookie sheet. Bake at 400 degrees for 8-10 minutes or until set. Immediately remove cookies from cookie sheet to cooling rack.

Click here to see if there are any coupons available to go with this recipe!

Tips: These snickerdoodle cookies were so yummy! My daughter helped me make them and it was nice because she could take the balls and roll them in the cinnamon-sugar mixture all by herself. Since we live at 5,300 feet in altitude, I often have to change baking recipes. For these cookies I used 1 1/3 cups of sugar and 2 tablespoons less butter. The cookies were the right texture but still flattened out a bit more than I would have liked. The next time I bake these I will also add 1-2 extra tablespoons of flour. I made things easier for myself by using my KitchenAid Stand Mixer and my cookie scoop to make sure the balls were the right size.

Recipe from Betty Crocker Cookies & Bars Magazine

Chocolate Nut Clusters

Makes: 4 dozen

1 pkg. (12 oz.) milk chocolate chips
1 pkg. (12 oz.) butterscotch chips
1 jar (16-20 oz.) dry-roasted peanuts
Aluminum foil

In a microwave-safe bowl, combine both bags of chips. Microwave at 50% power for 2 minutes; stir well. Microwave on high for an additional two minute. Stir until mixture is smooth; microwave for an additional 20 seconds if needed. Pour peanuts into chocolate mixture and stir until peanuts are well coated. Spread 2-3 feet of foil on table or kitchen counter. Drop by tablespoonfuls onto foil and allow to harden for several hours.

Click here to see if there are any coupons available to go with this recipe!

Tips: This is such an easy candy/sweet treat recipe that can be made for any occasion. I always include these nut clusters in my plates of Christmas goodies. If you are making these in the summer or if your house is extremely warm it may take longer for the clusters to set. If you are in a hurry, you can drop them onto a foil covered cookie sheet and put them in the refrigerator. I often turn them over after a few hours to make sure the bottoms harden as well. I couldn't remember the exact size of the jar of peanuts so I gave it my best guess. I'll check for sure the next time I'm at the store. I also shared this recipe at Life as MOM's Recipe Swap & We Are THAT Family's Works-For-Me Wednesday.

Recipe from my mom, Kay.

No-Name Dessert

Serves: 8-10

2 cans pie filling (any flavor)
1 pkg. yellow cake mix
1/2 c. butter, melted
1/4-1/2 c. chopped nuts

Spread pie filling in bottom of an ungreased 13 x 9 pan. Cover completely with dry cake mix. Pour melted butter evenly over cake mix; sprinkle with nuts. Bake at 350 degrees for 1 hour.

Click here to see if there are any coupons available to go with this recipe!

Tips: I think this dessert is also called dump cake but for some reason in my family it has always been "No-Name Dessert". My favorite combination of pie fillings is one can of apple and one can of peach. I used to ask for this instead of cake for my birthday. I also won a dessert contest at a previous job using this recipe. If you prefer to make a half recipe, use a Jiffy cake mix in a square 8 x 8 or 9 x 9 pan and bake for 40-45 minutes.

Recipe from my grandma, Doris.

Scotch Teas

Makes: 1 1/2 dozen

2 c. quick-cooking oats
3/4 c. brown sugar
1 t. baking powder
1/4 t. salt
1/2 c. butter, melted

In a large bowl, combine the oats, brown sugar, baking powder and salt; mix well. Stir in butter. Pat evenly into a greased 8-inch square baking dish. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Click here to see if there are any coupons available to go with this recipe!

Tips: These were yummy little soft granola-type bars that can work for breakfast or dessert. They were easy to put together and easy to take to my MOPS potluck too.

Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes

Oatmeal Peach Bake

Serves: 6-8

1 c. flour
1/2 c. brown sugar
1/4 t. salt
1/2 c. cold butter
Filling:
2 cans (16 oz. each) sliced peaches packed in juice
1/2 c. sugar
1/4 c. cornstarch
Topping:
1 1/2 c. oats
1/2 c. brown sugar
1/4 c. flour
5 T. cold butter

In a bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-inch square baking pan. Bake at 350 degrees for 15 minutes. Meanwhile, drain the peaches and reserve juice in a medium saucepan. Add the sugar and cornstarch; stir until dissolved then bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from heat; stir in peaches. Pour into crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350 degrees for 25-30 minutes or until golden and bubbly.

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Tips: This peach crisp was filling and yummy especially with vanilla ice cream. I liked it since it is made with canned peaches and avoids the extra additives and preservatives. If you are looking for a peach dessert that is a bit quicker, try my Easy Peach Crisp. I also shared this recipe at Tales from the Fairy Blogmother's What's Cooking Wednesday.

Recipe adapted from Taste of Home Mom's Best Meals

Crunchy Oat Bars

Makes: 2 dozen

4 c. quick-cooking oats
1 c. packed brown sugar
1/2 t. salt
1 c. chopped nuts
1/2 c. flaked coconut
1/2 c. butter, melted
2/3 c. peach preserves (or jam of your choice)

In a mixing bowl, combine the oats, brown sugar and salt. Stir in nuts and coconut. Mix in butter and preserves; stir well. Press into a greased 15 x 10 x 1 (basic cookie sheet size) pan. Bake at 425 degrees for 15-17 minutes or until golden brown. Remove from oven. Cut while warm and cool on wire rack.

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Tips: These are tasty little granola bars that go great for breakfast, snack or dessert. I decreased the butter to cut down on the fat content but they do come out crunchy. They would be good served with vanilla or plain yogurt. I used peach preserves because that what I had. I think any flavor of fruit jam would taste wonderful, especially if you have any you've canned yourself. I also shared this recipe at Simply Sugar & Gluten Free's Slightly Indulgent Tuesdays.

Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes