Scones

1 cup sour cream
1 tsp baking soda
4 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 cup butter
1 egg
1 cup raisins (optional)

1. In a small bowl, blend the sour cream and baking soda, and set aside.

2. Preheat oven to 350 degrees F. Lightly grease a large baking sheet.

3. In a large bowl mix flour, sugar, baking powder, cream of tartar and salt. Cut in the butter. Stir in the sour cream mixture and egg into the flour mixture until just moistened, mix in the raisins.

4. Turn dough out onto a lightly floured surface and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges and place them 2 inches apart on the prepared baking sheet.

5. Bake 12-15 minutes in the preheated oven, until golden brown on the bottom.

Gentry's Amazing Lemon Pie

12 Whole Honey Maid Graham Crackers, crushed finely (approx 1.5 cups)

1/4 cup + 2 Tbsp sugar

1/2 cup butter

1 can Carnation Sweetened Condensed Milk

1/2-2/3 cup lemon juice

Splash of Volcano lemon juice
3 egg yolks

Cool whip

Mix first three ingredients until well blended, press into a 9 in pie pan. Bake at 375 8-10 minutes.

Combine remaining ingredients, pour into prepared pie crust.

Bake 375 for 6 minutes.

Cover and refrigerate overnight.

Candied Pecans

Courtesy of Maggie Goode

1 tsp cinnamon

1/2 tsp salt

1 cup sugar

1 egg white

1 Tbs water

1-16 oz bag pecans

Make an egg wash with the egg and water. Coat pecans in the egg wash mixture. In separate bowl combine dry ingredients and stir in pecans. Place as 1 layer on a cookie sheet. Bake at 250 degrees for 20 minutes. Turn over pecans. Bake for another 30 minutes on 300 degrees. Make sure you have something non-stick under them because the will be concrete if you are not careful. I prefer to use non-stick foil. They come right up. Enjoy!

Funnel Cakes

1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
3 2/3 cups all-purpose flour
1 teaspoon vanilla
3 eggs
2 cups milk
1/4 cup white sugar

DIRECTIONS
In a medium bowl, mix salt, baking powder, cinnamon, and half of the flour. Set aside.

In a large bowl, cream eggs, milk and sugar. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.

In an eight inch skillet, heat the oil to 375 degrees F (190 degrees C).

Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar or cinnamon sugar.

Sticky Buns

18 Frozen dinner rolls (such as Rhodes)
1 small pkg. vanilla cook and serve pudding
1/2 cup butter
1/2 cup brown sugar
cinnamon

Spray bundt pan with Pam.

Place frozen rolls in pan.

Sprinkle pudding over rolls.

In a small sauce pan on medium heat mix butter and sugar until melted and very well mixed. Pour over rolls.

Sprinkle with cinnamon to taste.

Cover with wax paper and let rise overnight.

Bake at 350 for 25-30 minutes, covering with foil the last 15 minutes.

Flip over onto a large plate so the gooey goodness doesn't spill all over your counter.

Soft Oatmeal Cookies

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
3 cups quick cooking oats

Directions:
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Stir in oats.

Preheat the oven to 350 degrees F. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Sacrament Brownies

2/3 cup cocoa
2/3 cup shortening, melted
4 eggs
2 cups sugar
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 to 1 1/2 cups miniature marshmallows
1/2 cup Semi Sweet Chocolate Chips

Mix Cocoa and melted shortening in bowl. In separate bowl beat eggs, sugar and vanilla. Add to cocoa mix. Add dry ingredients EXCLUDING marshmallows to cocoa mixture. Mix well. Stir in marshmallows. Pour into 9x13 pan and bake @ 350 for 25-35 minutes. Your fork or toothpick won't come out super clean because of the marshmallows.

Caramel Popcorn

2 sticks butter
1 1/2 c. light Karo syrup
1 1/3 c. sugar
1 tsp. vanilla
1 1/2 c popcorn kernals

Pop pocorn. Over medium heat, melt butter. Add Karo, sugar and vanilla. Heat until golden brown. Pour over popped popcorn.

Magic Cookie Bars

1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1 (14 oz.) can Sweetened Condensed Milk
2 c. semi-sweet chocolate chips
1 1/3 c. flaked coconut
1 c. chopped nuts

Preheat oven to 350 (325 for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9 inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diaonds. Store covered at room temperature.

Holiday Peppermint Bark

1 (12 ounce) package milk chocolate chips
1 (12 ounce) package white chocolate chips
24 hard peppermint candies

DIRECTIONS:

LINE baking sheet with waxed paper.

MICROWAVE milk chocolate chips in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

SPREAD to desired thickness on prepared baking sheet. Refrigerate until firm.

MICROWAVE white chocolate chips in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted white chocolate, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.

SPREAD white chocolate on top of prepared milk chocolate layer. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.

*For stronger peppermint flavor, add 1/2 tsp peppermint extract to white chocolate

Puppy Chow (Muddy Buddies)

9 cups Rice Chex
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1 1/2 cups powdered sugar

In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.

Remove from heat, add cereal and stir until coated.

Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Biscotti

Courtesy of Melissa Savage

1 Cup Butter or Margarine
4 Eggs, (plus one egg white slightly beaten to brush on tops before putting on sprinkles. If you plan to use sprinkles.)
5 1/4 Cups flour (or enough to make the dough easy to handle.)
5 tsp. Baking Powder
1/4 tsp. Salt
1 1/2 C Sugar
1 Bottle pure Anise extract

Cream sugar and butter add eggs beat until mixed, add Anise. Add 4 cups flour mixed with baking powder and salt. Add remaining flour and mix until it is too thick for mixer--- Then use spoon or hands. On wax paper, shape dough into two-three 14 inch-long rolls and put rolls on baking sheet 5 inches apart. Then, flatten slightly and brush tops with egg whites and put colored sugar or sprinkles on top. Bake at 350 to 360 degrees-10 minutes on top rack and 10 minutes on bottom rack. While still warm, remove the logs from the baking sheet, and place on a cutting board. Using a serrated knife, cut each log diagonally into 3/4-inch-thick slices. Cool & store in air tight container.

Reeses Peanut Butter Chip Cookies

1 1/2 c. semi sweet chocolate chips, melted
1 pkg Reese's chips
2 1/2 c flour
1 1/2 t baking soda
1 t. salt
1 c butter, softened
1 c. packed brown sugar
1/2 c sugar
1 t vanilla
2 eggs

1. Melt chocolate chips, cool to room temp.
2. Mix flour, baking soda and salt
3. Mix butter, brown sugar, sugar, vanilla. Beat until creamy
4. Add melted chips and eggs, beat well
5. Gradualy blend flour mix
6. Stir in Reese's Chips
7. Bake 375 for 10 minutes

Chocolate Chip Cookies

1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 t. vanilla
1 t. baking soda
2 t. salt
2 1/2 cups flour
1 cup milk chocolate chips


Cream together shortening, sugar and brown sugar. Add in eggs and vanilla, cream together. Add soda, salt and flour, stir until mixed. Add chocolate chips. Drop onto cookie sheet. Bake 350 10-12 minutes.

Brownies

1 c. butter
2 c. sugar
2 t. vanilla
4 eggs
3/4 C. cocoa
1 C all-purpose flour
1/2 t baking powder
1/4 t salt

Melt butter. Stir in sugar and vanilla, add eggs one at at time. Add cocoa, beat well. Add flour, baking powder and salt. Bake in 9x13 pan 30-35 minutes on 350

No Bake Chocolate Chip Cookie Pie

1 (15 or 18 ounce) package chocolate chip cookies
1 cup milk
1 graham cracker crust (extra serving size)
1 (8 oz) container frozen whipped topping, thawed

Dip 8 cookes in milk, and place in a single layer in graham cracker crust. Top with one-third whipped topping. Dip 8 more cookies in milk, and place on top; spread with one third of whipped topping. Repeat layers with 8 more ookies, milk and remaining whipped topping. Crumble 2 chocolate chip cookies and sprinkle over pie. Cover and chill for 8 hours before serving.

***I use the Chunky Chips Ahoy. As the pie chills, the moist layers become a yummy filling