Desserts
Desserts
| English Butter Toffee |
| 1 c sugar |
| 1 c butter |
| 3 T Karo Syrup |
| 1 T water |
| 1 7-oz Hershey Bar |
| Pecans—one bag |
Finely chop the pecans and spread approx. ½ the bag on a small cookie sheet. Mix sugar, butter, Karo syrup, and water in a large saucepan. Cook on medium low heat, stirring constantly until the mixture becomes brittle when you drop a small amount in ice-cold water. Pour the mixture over the pecans on the cookie sheet. Top with broken pieces of chocolate. Wait 5 min. and then spread the chocolate over the toffee. Sprinkle with remainder of pecans.
Contributed by the Wooleys
| Chess Cookies |
| 1 stick (1/2 C) Margarine—melted |
| 1 box yellow cake mix (don’t use mix with pudding added). |
| 3 eggs |
| 1 pkg. softened cream cheese |
| 1 lb. powered sugar |
| ½ cup flaked coconut |
| ½ c chopped pecans |
Combine margarine, cake mix, and one of the eggs. Stir together until dry ingredients are moistened. Pat mixture over bottom of well-greased 10" x 15" jelly roll pan. Beat remaining eggs lightly. Beat in cream cheese and sugar. Stir in coconut and nuts. Spread evenly on margarine mixture. Bake in preheated 325 F oven for 40-50 min. or until golden brown. Cool pan on wire rack to room temperature. Cut into bars. Make 4 dozen bars.
| Apple Crisp | |
| (filling) | (topping) |
| 6 c sliced apples | 1 c flour |
| 1 t cinnamon | 3/4 c oatmeal |
| 1 T tapioca | 3/4 c brown sugar |
| 3/4 c sugar | 1 stick melted butter |
Mix ingredients for filling together. Put in a pie pan or casserole dish. Mix the topping ingredients together and put on fruit. Bake at 350 degrees for 1 hour ( Great with peaches too)
| Caramel Corn | |
| Combine | 1 cup brown sugar 4 tablespoon butter (1/2 stick) 1/2 cup light corn syrup |
| Cook over medium heat until just comes to boil - stir constantly - | |
| Add-- | 1/2 can eagle brand sweetened cond. milk |
| Stir until it reaches hard ball stage | |
| Add-- | 1/2 teaspoon vanilla |
| Pour over popped corn | |
| Peanut Butter Oatmeal Cookies | |
| 1. Beat together until creamy | 1 1/2 cups shortening, soft 1 cup granulated sugar 1 1/2 cups brown sugar, firmly packed |
| 2. Add one at a time, beating well after each addition | 3 eggs |
| 3. Blend in | 11/2 cups peanut butter |
| 4. Sift together and add to creamed mixture | 3 1/2 cups sifted flour 2 teaspoons baking soda 3/4 teaspoon salt |
| 5. Stir in and blend well | 2 cups oatmeal, uncooked |
Drop teaspoonful on ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes Yield: 9 dozen.
| The Big Chipper | |
| 1 cup of oatmeal | 3/4 cup of sugar |
| 2 cups flour | 3/4 cup DARK brown sugar (packed) |
| 1 tsp. baking soda | 1 t. vanilla |
| 1 tsp. salt | 2 eggs |
| 2 sticks butter-margarine (not melted) | 1 large pkg. chocolate chips |
The flavor and consistency of these cookies depends on the use of dark brown sugar and the oatmeal.
Preheat oven to 375 degrees. Combine flour, oatmeal, soda and salt in a small bowl. Set aside. In a large bowl combine butter, both sugars and vanilla. Beat 'till creamy. Add eggs-beat. Gradually add flour mixture. Stir in chips. Use approximately 1/2 cup for each cookie. Bake for 15 minutes (or until light brown. If worried that dough may spread too thinly while baking, chill it for several hours before baking. One double recipe makes 12-14 BIG cookies.
Scotch Shortbread (said
to be President Kimball's favorite cookie)
1lb butter (room temp)
1cp powdered sugar
mix together
sift together 4 cps flour and 1/3cp cornstarch-----add to the first mixture gradually,
then knead for a few minutes.
Roll into a large ball and flatten with palm, then roll out the desired thickness with
floured rolling pin. Cut into squares and prick with a fork.
Bake----325 degree for 25-30 minutes or until golden brown. Again this is Utah
Baking altitude