Yankee Corn Bread

I only like sweet cornbread, so that's the way I make it.

Ingredients:
1 cup flour
1 cup cornmeal
2/3 cup sugar
1 teapsoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup oil

Directions:

• Preheat oven to 400 degrees. Grease bottom and sides of a 9 inch cake pan.


• Combine all ingredients.


• Bake for 20-25 minutes until a toothpick inserted into the center comes clean.

Lemon Sugar Cookies

Roll these in sugar before baking or skip the sugar and ice with the lemon frosting. Either way, these are delicious!

Ingredients:
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
zest of 2 large lemons
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature (don't soften in microwave!)
1 large egg
1/2 teaspoon vanilla
2 tablespoons fresh lemon juice
Lemon Frosting:
1/3 cup butter, at room temperature
1 teaspoon zest
1/3 to 1/2 cup lemon juice
4 cups powdered sugar

Directions:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.


• Whisk together flour, baking soda, baking powder and slat. Set aside.


• Beat together butter and sugar until smooth and creamy. Add lemon zest, egg, vanilla and lemon juice; beat at medium speed until combined.Add the dry ingredients and beat at low speed until combined


• Roll into 1-inch balls and place 2 inches apart on baking sheets.


• Bake until slightly brown around the edges and the centers are just set, 8-10 minutes. cool on baking sheets for 2 minutes before transferring to wire rack to cool completely.


• Combine frosting ingredients and beat until smooth. Adjust the amount of lemon juice to find the right consistency. Ice cookies when cool.


• Store in an airtight container.
  

Yields: 3 -4 dozen

Basic coffee cake

This is such an easy coffee cake, but so delicious. Bake for 40 minutes initially, then start testing. Depending upon your oven, it could take an hour or more. Use a toothpick inserted in the center to be sure.

Ingredients:

1 yellow cake mix, Duncan Hines
1 cup sour cream
4 eggs
½ cup vegetable oil
½ cup milk
1 small box instant French vanilla pudding
¾ c brown sugar
2 t cinnamon
1 c chopped pecans

Directions:

• Combine cake mix through pudding and beat with an electric mixer 5 minutes.
• Combine brown sugar, cinnamon and pecans in a small bowl. Mix well
• Layer cake and crumb mixture in ungreased 9 x 13. Swirl with a knife.
• Bake at 350 for 40-70 minutes.

Caramel-filled Chocolate Cookies

Yummy chocolate cookie with a caramel surprise in the middle!

Ingredients:
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
48-55 Rolo Chewy Caramels in Milk Chocolate, unwrapped (one bag)
1/4 cup sugar

Directions:

• In medium bowl, combine flour, cocoa and baking soda; mix well.
• In large bowl, combine 1 cup sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; beat well.
• Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
  Heat oven to 375F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
• Put sugar in a small bowl. Roll ball of dough in sugar.
• Place 2 inches apart on ungreased cookie sheets.Bake at 37F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.

Peanut Butter Ice Cream Pie

This is a versatile recipe that can be as low fat as the ingredients you choose. Originally called for a graham cracker crust, but I prefer vanilla wafers. Chocolate graham cracker crust would also be good. Might be good with chocolate ice cream and peanut butter, too.

Ingredients:
1 prepared graham cracker or vanilla wafer crust
2-3 cups vanilla ice cream, softened
2 cups Cool Whip
2/3 - 3/4 cup creamy peanut butter
Chocolate shavings or chocolate sauce

Directions:

• Combine ice cream, peanut butter and Cool Whip. Pour into prepared crust. Freeze for at least 4 hours.
• Sprinkle with shaved chocolate before freezing, or drizzle with chocolate sauce when serving.