Glazed Donuts

from Worldwide Ward Cookbook

Donuts:
2 TBS. yeast
1/4 cup warm water
1-1/2 cup lukewarm milk
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups flour
vegetable oil for frying

1. Dissolve yeast in water. Add milk, sugar, salt, eggs, shortening, and 2 cups flour. Beat on low scraping the bowl, for 30 seconds. Then beat on medium for 2 minutes, scraping bowl occasionally.

2. Stir in remaining 3 cups flour until smooth.

3. Cover and let rise in warm place until doubled (50-60 minutes; dough is ready when indent remains).

4. Turn onto floured surface. With a floured rolling pin, gently roll dough to 1/2 inch thick. Cut with floured donut cutter and place on greased baking sheets, leaving plenty of room for donuts to rise. Sides must not touch. You can reroll dough after cutting out to get all made into donuts.

5. Cover and let rise until doubled (30-40 minutes).

6. Using the end of a wooden spoon or a wide spatula, slide donuts into 350℉ hot oil; turn as they rise to the surface. Fry until just golden (1 minute each side). Carefully remove and drain.

7. Dip in creamy glaze (recipe follows), cool on rack, and glaze again.

Yield about 30

Glaze:
1/3 cup butter
2 cups powdered sugar
1-1/2 tsp. vanilla
4-6 TBS. hot water

1. Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth.

2. Stir in water 1 TBS at a time, until desired consistency is reached.

Note: For chocolate glaze, melt 4 oz. milk chocolate or semi-sweet chocolate chips with butter and continue with glaze recipe.

Scones and Honey Butter

from Faylene

4 cups warm water
2 TBS. yeast
1/3 cup oil
5 TBS. sugar
1 tsp. salt
10 cups flour

1. In a large bowl dissolve yeast in water.

2. Add oil, sugar, and salt. Stir well

3. Add 5 cups of flour and mix well. Add remaining 5 cups and mix together. Use your hands to knead or a mixer. You may need to add 1/2 to 1 cup of additional flour. You want the dough to be a little sticky.

4. Let the dough rest for 10-20 minutes. After it has rested roll dough out thin (about 1/2 inch) on a floured surface.

5. Cut dough with a pizza cutter to desired size squares or rectangles. Deep fry in 350℉ oil until golden brown then flip over and deep fry other side. (About 1 minute per side) They plump up when they are frying.

6. Serve with honey butter (recipe below), jam, or your favorite topping.

The dough can be frozen. Get it out about 2 hours before you are ready to use it.


Honey Butter

1/2 cup butter, softened
1/4 cup honey

1. Mix honey and butter together until no lumps remain.

Raspberry or Strawberry Freezer Jam

3-1/2 cups mashed raspberries or strawberries
6-1/2 cups sugar
2 TBS lemon juice
1 package (2 oz.) pectin
1 cup cold water

1. Using a blender, blend up your fruit.

2. In a large bowl (3-4 quart) stir fruit and lemon juice together.

3. Stir in sugar. (Pour in half the sugar; stir, then add the rest of the sugar so you don't get clumps) Let sit while you prepare the pectin.

4. In a saucepan add water and pectin. Whisk together. Bring to a boil. While stirring boil rapidly for 1 minute.

5. Pour pectin mixture on berry mixture. Stir together for 5 minutes until sugar is dissolved.

6. Pour into jam container. Put on lids. Let stand at room temperature for 24 hours.

7. Put in freezer.

Recipe can be doubled. (The first picture shows 13 batches)

Almost Ribbon Potatoes

Thanks Tara J. for the idea

Russet potatoes, as many as desired
Oil for deep fat frying

1. Using an apple peeling slicer cut potatoes.

2. Deep fat fry until lightly browned

3. Serve with grated cheese, crumbled bacon, sour cream, or your favorite toppings.

Honey Orange Chicken

6-8 boneless skinless chicken breasts, cut in pieces (or use chicken tenders)
1/2 container (6 oz.) frozen orange juice concentrate
1/3 cup honey

1. Add honey and orange juice concentrate to nonstick skillet. Cook until combined.

2. Add chicken pieces and cook until juice boils, reduces itself, and leaves a browned coating on chicken. (Turn chicken and stir often)

Chocolate Fillers

3/4 cups butter or margarine
1 cup packed brown sugar
1/2 tsp. salt
1-1/2 cups flour
1 cup quick cooking oats
1 can (14 oz) sweetened condensed milk
1 cup milk chocolate chips

1. Cream butter with brown sugar and salt. Blend in flour and oats until particles are fine. Press about 2/3 of mixture into bottom of greased 9x13 inch baking dish.

2. Heat sweetened condensed milk and chocolate chips in microwave (about 1 minute) stir until smooth. Or heat condensed milk in saucepan; stir in chips. Carefully spread over oat mixture in pan.

3. Sprinkle with remaining crumbs; press down lightly.

4. Bake at 350℉ for 15-20 minutes or until light golden brown.

Chocolate Coconut Bars

From C&H

1-1/2 cups flour
1/2 cup packed brown sugar
1/2 cup (1 stick) butter or margarine
1/4 tsp. salt
1 cup (6 oz) milk chocolate chips or semi-sweet
2 eggs
1 cup packed brown sugar
1 tsp. vanilla
2 TBS flour
1/2 tsp. baking powder
1/4 tsp. salt
1-1/2 cups flaked coconut

1. Grease 9x13 inch baking dish. In large bowl using a pastry cutter or fingertips, combine first four ingredients until crumbly. Pat into baking dish. Bake at 375℉ 8-10 minutes.

2. Sprinkle chocolate chips over hot crust; return to oven for about 1 minute to soften. Spread chocolate evenly over crust.

3. In medium bowl, beat eggs until thick and lemon-colored. Beat in brown sugar and vanilla. Combine flour, baking powder and salt and beat into sugar mixture. Stir in coconut. Spread evenly over chocolate layer.

4. Bake about 15 minutes. Cool in pan and cut into bars. Makes about 3 dozen.

Peach Dessert

from Betty

1st layer
Make a graham cracker crust to fit a 9x13 inch pan

2nd layer

Beat together:
2 pkgs. (8 ounce each) cream cheese
3 cups powdered sugar
1 container cool whip (8 oz)

Spread over graham cracker crust

3rd layer

Next layer fresh peaches, sliced or diced over cream cheese mixture (about 8 peaches)

4th layer

Mix together
2 cups cream whipped stiff then add:
1 cup sugar
2 tsp. vanilla

Or 1 (8 oz.) container cool whip

Spread whipped cream over top of peaches.

Refrigerate until set. Cut in squares. Store in refrigerator.

For a 7x11 in. pan half everything

Dessert is best the first day. It goes runny after that.

Raspberry Streusel Coffee Cake

from Annette

Raspberry filling:
3-1/2 cups unsweetened raspberries, fresh or frozen
1 cup water
2 TBS. lemon juice
1-1/4 cup sugar
1/3 cup cornstarch

Batter:
3 cups all purpose flour
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 cup cold butter
2 eggs, lightly beaten
1 cup sour cream
1 tsp. vanilla extract

Topping:
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup. chopped pecans (optional)

Glaze:
1/2 cup confectioners' sugar
2 tsp. milk
1/2 tsp. vanilla extract

1. Raspberry filling: In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

2. Batter: In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). Spread half into a greased 9x13x2 inch baking dish. Spread raspberry filling over batter; spoon remaining batter over filling.

3. Topping: Combine topping ingredients together. Sprinkle over top of cake.

4. Bake at 350℉ for 40-45 minutes or until golden brown.

5. Glaze: Combine glaze ingredients; drizzle over warm cake.

You can make half the recipe; bake in a 8x8 or 9x9 inch square pan. Bake about 30 minutes.

Layered Mint Chocolate Brownies

from Annette and Worldwide Ward Cookbook

Brownie:

1 cup butter, melted
2/3 cup cocoa powder
2 cups sugar
4 eggs
1-1/2 cups flour

Mint Frosting:

1/2 cup butter, softened
1 lb. powdered sugar
1-3 TBS. Milk
1/2 tsp. mint extract
Green food coloring

Chocolate Topping:

1-1/2 cups semi-sweet chocolate chips
1/2 cup butter

1. Brownie: Mix butter, cocoa and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9x13 in baking pan. Bake at 350℉ for 25 minutes. Let cool completely.

2. Mint Frosting: Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over brownie layer. Refrigerate until firm.

3. Chocolate topping: Melt chocolate chips and butter in microwave for 2-3 minutes. Stir well to combine. Pour over frosted brownies, covering frosting completely. Refrigerate until topping is set and hardened.

4. Let brownie sit at room temperature for 10 minutes before cutting. Cut into 24 small squares with a sharp knife.

Fudge Puddles

from Sandi S.

1 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup creamy peanut butter
2 eggs
1 tsp. salt
1-1/2 tsp. baking soda
1 tsp. vanilla
2-1/2 cups flour

1. Mix all ingredients together. Chill dough.

2. Make dough into tablespoon size balls; bake in greased mini muffin tins. Bake at 350℉ for 7-10 minutes or until lightly browned. When you remove them from oven press something round in the top so they indent and flatten a little. (Like a round wooden ball, end of a knife, etc). Cool in pan for a few seconds before dumping them out.

3. Cool cookies. When cool add fudge. (Recipe follows) You have to hurry when you are topping with the fudge; it sets up fast.

Fudge:
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 can sweetened condensed milk
1 tsp. vanilla

1. Melt chocolate chips together and stir until smooth (I do it in microwave); add vanilla and sweetened condensed milk. Stir until smooth.

2. Quickly spoon fudge mixture in each cookie.

Yield about 48 (2 pans full)

Variation; stick a mini Reeses peanut butter cup in cookie right when they come out of the oven. Let them cool before removing from pan.

Really Yummy Chocolate Chip Cookies

From the Worldwide Ward Cookbook

1 lb. butter (no substitutes), softened
1-1/2 cups sugar
2 cups brown sugar
4 TBS vanilla
3 eggs, beaten
2 TBS baking soda
6 cups flour
4 cups chocolate chips

1. Cream butter and sugars together.

2. Add vanilla, eggs, and soda.

3. Blend in flour well. Fold in chocolate chips.

4. Bake at 350℉ 5-7 minutes (ours took longer)

Yield 4-5 dozen cookies

Polar Bear Claw Cookies

3/4 cup white chocolate chips, divided
3/4 cup butter, softened
2/3 cup sugar
1 egg
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
2 cups flour
12 caramels
1/2 cup cashews

1. Microwave and melt 1/3 cup of the white chocolate chips.

2. In mixing bowl add butter and melted chocolate and beat until creamy.

3. Add sugar, vanilla, and egg.

4. Add baking powder, salt, and flour and mix just until blended.

5. Coarsely chop cashews and caramels (in about 6-8 pieces each). Add nuts, caramel pieces and the rest of the white chocolate chips.

6. Bake on greased or parchment lined cookie sheets at 375℉ for 10-12 minutes

Makes about 2-1/2 dozen

Grilled Corn

1. Place desired amount of corn on the cob in pan of water and soak for an hour.

2. After soaking; pull husk back and remove silk; put husk back up around corn.

3. Cook on grill for 10-15 minutes. Turning a few times.

4. Remove husks and enjoy!

Muffin Tin Potatoes

3-4 medium russet potatoes, sliced thinly
1 small onion, sliced thin
3-4 pieces of bacon, cooked and crumbled
1/2 cup of cheddar cheese, or your favorite kind
24 tsp. cream

1. Spray muffin cups with nonstick cooking spray or grease. Evenly divide potatoes and onion slices between muffin cups.

2. Top with bacon and cheese.

3. Carefully pour 2 tsp. of cream over each muffin cup.

4. Bake at 400℉ for about 20 minutes; or until potatoes are done

5. You can remove potatoes from muffin tin with a fork.

Cereal Coated Chicken

4 boneless skinless chicken breasts cut in half or other chicken of your choice
1-1/2 cups rice crispies or cornflakes cereal
1/2 tsp seasoned salt
1/4 tsp paprika
1/4 tsp pepper or seasoned pepper (seasoned pepper will give it a little kick)
1/8 cup parmesan cheese (optional)

1. Place cereal and seasonings in ziploc gallon size bag. Crush cereal with rolling pin and make sure all seasonings are mixed in.

2. Add chicken to the bag. Toss to coat.

3. Spray a 9x13 in baking pan with nonstick cooking oil spray. Place chicken in pan. Spray tops of chicken with nonstick cooking oil spray.

4. Bake at 400℉ for 20 minutes or until chicken cooked through.

Fudgy No Bake Cookies

1 cup sugar
2 TBS. cocoa
1/4 cup butter
1/4 cup milk
1 cup quick cooking oats
1/4 cup coconut
2 TBS. peanut butter
1/2 tsp. vanilla

1. In a saucepan combine sugar and cocoa; add butter and milk.
2. Cook and stir over medium heat until mixture comes to a boil, boil for 1 minute.
3. Remove from heat. Stir in oats, coconut, peanut butter, and vanilla. Let stand until mixture mounds when dropped by Tablespoons onto waxed paper.
4. Cool. Makes about 1 dozen.

Chocolate Bran Muffins

3 cups All Bran cereal
2-1/2 cups boiling water
1 (18 oz) Krusteaz fat-free brownie mix (or other brand)
2 tsp. vanilla
1 tsp. baking soda

1. Pour bran cereal in boiling water. Stir slightly.

2. Add dry brownie mix, vanilla, and baking soda; Mix well

3. Bake in greased or paper lined muffin tins at 350℉ for about 15 minutes.

These muffins are 1 weight watcher point each.

I have also made these in mini muffin tins.  I got 48 mini muffins.  They baked for about 8 minutes.

Salted Nut Roll

from Stacey

1 large jar dry roasted peanuts (16 oz)
3 TBS. margarine or butter
1 package (12 oz.) Reeses peanut butter chips
1 can (14 oz.) sweetened condensed milk
1 package (16 oz.) miniature marshmallows

1. Put half the jar of peanuts on the bottom of a 9x13 in pan.

2. In glass bowl melt margarine and peanut butter chips in microwave. Stir until smooth. Add sweetened condensed milk and microwave again; just to heat it up a little.

3. Fold in marshmallows; Spoon on top of peanuts.

4. Put rest of peanuts on top and pat down.

5. Refrigerate 4-6 hours. Cut in bars and enjoy.