Family Memories: Dessert

For our Preserving Family Memories Activity, some sisters brought some yummy family favorites.   They were sweet enough to share the recipes:

Buttermilk Brownies -Patti Jeppson

Brownie Ingredients                                      Frosting Ingredients
2 c all-purpose flour                                      3 T unsweetened cocoa
2 c sugar                                                      3 T buttermilk
1 t baking soda                                              ¼ c butter
¼ t salt                                                         2 ¼ c sifted powdered sugar
1 c butter                                                      ½ t vanilla
1 c water                                                      ¾ coarsely chopped pecans
1/3 c unsweetened cocoa powder
2 eggs
½ c buttermilk
1 ½ t vanilla

Directions: Preheat oven to 350F. Grease and flour jelly roll pan (15 x 10).
Combine flour, sugar, soda and salt. Set aside. Put butter, water and 1/3 c cocoa powder in pan and bring mixture to a boil, stirring constantly.
Remove from heat and add mixture to dry ingredients, beating with electric mixture on medium to high speed until thoroughly combined. Add eggs, ½ c buttermilk and vanilla. Beat 1 minute (batter will be thin). Pour into prepared pan and bake for about 25 minutes until toothpick inserted near center comes out clean.

Meanwhile, combine remaining butter, cocoa powder and buttermilk in small saucepan. Bring to boil, remove from heat and stir in powdered sugar and vanilla and beat until smooth. Stir in nuts and pour warm frosting over warm brownies, spreading evenly. Cool and then cut into bars.


OATMEAL CAKE -Francine Coons
Mix:
1 cup oatmeal
1 cup granulated sugar
1 cup brown sugar
1 3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Boil:
1 1/3 cup water
2 sticks butter

Add to dry ingredients and mix

Add and mix:
2 beaten eggs
1 tsp. vanilla

Bake in greased 9x13 pan at 350 degrees for 30 minutes

Cool and sift powdered sugar on top

Cinnamon Rolls - Jennifer Daily
In a medium saucepan heat until medium warm:
1/2 cup butter
1/2 cup sugar
2 cups milk
2 tsp Kosher salt
3 eggs beaten (add last)

Meanwhile in large mixing bowl combine:
4 1/2 tsp yeast
1 Tbsp sugar
2/3 cup hot water (I use the hottest water that comes out of my tap)
Mix together and let brew until bubbly.

Pour liquid mixture from saucepan into mixing bowl and mix in:
2 1/2 cups whole wheat flour
6 cups white flour

Knead for 10 minutes and cover with towel and let rise about 1 hour or until double in size. Divide dough in half and roll into a rectangle. Spread butter, brown sugar and cinnamon on top. Roll up starting at long end. Cut with serrated knife into 1 1/2 inch pieces. Put on jelly roll pan that has been sprayed with non-stick spray.
Let rise about half an hour then preheat oven to 350.

Bake for about 15 minutes or until golden brown.

Top with your favorite icing or cream cheese frosting.

RAISIN BARS - Connie Lee
1 cup raisins - boil 5 min. in 1 1/2 cups water
(strain and save liquid) add 1/2 teaspoon salt and 1 teaspoon soda to liquid.

Mix by hand in bowl:
1 cup sugar
1 teaspoon cinnamon
1/2 cup oil
1 egg

Add alternately:
2 cups flour
Raisin liquid
Stir well
Add raisins. Mix well

Spread on greased sheet cake pan.
Bake at 350 for 15 minutes (don't over bake)

When cool frost with butter cream frosting.

BUTTER CREAM FROSTING
4 Tablespoons butter
2 Tablespoons hot milk
1/2 teaspoon vanilla
1 1/4 cups sifted powdered sugar

Stir butter until very soft. Add a small amount of sugar, then milk and vanilla. Beat in remaining sugar until of soft, spreading consistency. Tint if desired. This frosting may be put through a decorator tube.


Grandma's Awle Dumplings - with a Modern Twist - Lezlie Zollinger

My Grandma always said:
"If a little sugar is good then a lot is a lot better"

(Heritage Version)
Sift together: 3 1/2 cups flour
1 tsp. salt
1/8 cup sugar
2 tsp. baking soda

Mix In: 3/4 cup shortening (lard is best)
1 cup or more of cream or milk
Apples dash of cinnamon
Pinch of salt
Sugar
Chunk of butter

Make a dough similar to pie crust. Roll out and cut into squares about the size of a small hankie.
Onto each square put peeled and sliced apples, sprinkle with a dash of cinnamon and sugar and a chunk of butter.

Roll into a bundle.

Make a simple syrup with sugar and water and pour over dumplings until about 1/2 inch or more deep.
Bake at 350 for 30 minutes. Makes 18 small

(Modern Twist)
Instead of making the dough, use Pillsbury Pop and Fresh Crescent Rolls
2 pkgs of Crescent rolls and 2 - 3 small to medium apples
Cover with:
1 cup melted butter, 1 V2 cup sugar, I tsp. vanilla, Stir gently over low heat until sugar
and butter are melted and mixed together - don't over stir. Pour over apple bundles
and then gently pour around the edges 12 ounces of Sprite
Bake at 350 for 40 minutes.
Serve warm with Ice Cream

Enjoy once every Decade!! For Good Health!!

Liz Hatch's Buster Bars

Submitted by Lezlie Zollinger


Ingredients:
16 oz. pkg. Oreos (crushed)
1/2 c. butter
1/2 gallon ice cream (softened)
1 jar hot fudge (thick, but spreadable)
chopped peanuts
8 oz. Cool Whip

Directions:
1. Mix Oreos and butter. Press into 9-by-13" pan. (You can save some to sprinkle on top.) Let freeze for about 5 min.
2. Layer ice cream on top. Freeze again about 10 min or until slightly firm.
3. Pour hot fudge over ice cream. Sprinkle peanuts on top. Freeze again 5 min.
4. Spread Cool Whip on top. Sprinkle left-over Oreo crumbs on top. Freeze until firm enough to cut.

Salted Double-Chocolate Chunk Cookies

Submitted by Christie Goldsberry


Ingredients:
1 1/3 c. semisweet chocolate chips, plus another 2 c. to use later
4 T. unsalted butter
2/3 c. all-purpose flour
1/2 t. baking powder
3/4 t. fleur de sel (sea salt), plus more for sprinkling
2 large eggs, at room temperature
3/4 c. packed light brown sugar
1 t. vanilla extract

Directions:
1. Preheat oven to 350* F. Line two baking sheets with parchment paper or silicone baking mats.
2. Combine 1 1/3 c. chocolate chips and butter in heatproof bowl set over a pan of simmering water (or double-boiler if you have one); heat until chocolate and butter are melted and smooth, stirring occasionally. (You can also heat in the microwave at 25-second intervals, stirring in between.) In separate mixing bowl, stir together flour, baking powder, and salt.
3. In bowl of an electric mixer, combine eggs, brown sugar, and vanilla. Beat on medium-high until sugar has completely dissolved, about 4 to 5 minutes. Reduce speed to low and add melted chocolate, blending until incorporated. Add dry ingredients and mix just until combined. Fold in the remaining chocolate chips with spatula. Drop by heaping tablespoons onto prepared baking sheets, about 2 to 3 inches apart. (I used a medium-sized dough scoop.)
4. Bake about 10 to 12 minutes, rotating half-way through. Cookies should be slightly soft in the center and crackly on top. Sprinkle with additional salt and let cool on baking sheets 10 minutes. Transfer to wire rack to cool completely. Store in an airtight container.

Chocolate Orange Shortbread Cookies

Submitted by Mallory Watkins


Ingredients:
1 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1/2 t. salt
12 T. unsalted butter, room temperature(I just leave out the salt and use salted butter)
1/2 c. + 2 T. sugar
1 t. vanilla extract
1 T. orange zest

Directions:
1. Preheat oven to 325* F. and line two baking sheets with parchment paper.
2. Sift together flour, cocoa powder, and salt in a bowl. (Note from the recipe: do not skip this step since cocoa powder has a tendency to clump. This will ensure a tender cookie.) Set aside.
3. Cream butter and sugar together on medium for 5 minutes, being sure to scrape down the sides and bottom as needed. Add vanilla and orange zest and mix for 30 seconds. Add about half the flour mixture and mix on low speed. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated mix at medium speed for 2 minutes.
4. Lay out a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and roll out to 1/4-inch thickness with a rolling pin. (You can also lightly flour a work space, but I find this method much easier, cleaner, and the shortbread keeps a sandy texture by not picking up the extra flour.) If the dough gets too soft, place it in the freezer for ten minutes to firm it up before you continue rolling or cutting. (The dough is very hard to work with when soft.) Cut into desired shapes and place on the baking sheets about 1-inch apart.
5. Bake for 13-15 minutes, rotating the pans halfway through baking. It can be difficult to tell when they're done because they're so dark, so you will judge mostly by their smell and touch (the edges should be firm and the centers should give just a little when touched). Remove the pans and allow the cookies to cool for a minute before transferring to a wire rack to cool completely.

Originally from Simply Recipes.

Super Soft Pumpkin Chocolate Chip Cookies

From the Livermore 1st Ward Relief Society October 2010 Newsletter
Ingredients:
2 c. all-purpose flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
2 eggs
1 c. sugar
1/2 c. canola oil
1 c. canned pumpkin
1 t. vanilla extract
1 c. chocolate chips (whatever you like)
1/4 t. ground cloves

Directions:
1. Preheat oven to 325* F. Line two baking sheets with parchment paper and butter the paper.
2. Stir the flour, baking powder, soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop mixer and scrape the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in flour mixture to incorporate. Mix in chips.
3. Using 1/4-cup capacity scoop, scoop mounds of dough onto prepared baking sheets, spacing cookies at least 2 1/2 inches apart. Use a metal spatula to smooth and flatten the rounds. Bake cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool on baking sheet for 5 minutes, then use a wide metal spatula to transfer to a wire rack. Cool completely.
4. Dust cookies lightly with powdered sugar. Cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Peanut Butter Kiss Cookies

Submitted by Jennifer Adams

Ingredients:

1/2 c. butter

1/2 c. peanut butter

1/2 c. sugar 

1/2 c. packed brown sugar

1 egg

2 T. milk

1 t. vanilla

1 3/4 c. flour

1 t. baking powder

1/4 t. salt

1/8 t. baking soda

extra sugar for rolling

40 (approx.) Hershey's kisses, unwrapped

Directions:

1. In a large mixing bowl beat butter and peanut butter with electric mixer on medium about 30 seconds. Add 1/2 c. sugar and brown sugar and beat until fluffy.  Add egg, milk, and vanilla, Beat well.  

2. In a medium mixing bowl, stir together flour, baking powder, salt, and baking soda.  With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well.,  If necessary, cover and chill about 1 hour for easier handling.  

3. Preheat oven to 375 degrees.  Shape dough into 1 inch balls. Roll in additional sugar.  Place about 2 inches apart on an ungreased cookie sheet.  Bake 10-12 minutes or until edges are firm.  Immediately press a chocolate kiss atop each cookie.  Cool on a cooling rack.  Makes approximately 40 cookies.

Orange or Anise Brownie Bites

Submitted by Nancy Preston
Just use your favorite brownie recipe that fills a 9-by-13-inch baking pan. Divide batter in two. Flavor using following instructions, then bake in two greased 8-inch square pans. (I used Duncan Heinz Chewy Fudge Brownie Mix.)

FOR ORANGE BROWNIES
Ingredients:
zest from 1 medium orange
zest from 1/2 large lemon
1 c. toasted walnuts

4 oz. cream cheese

3 T. butter

1 1/2 boxes (about 1 1/2 lbs.) powdered sugar

finely grated zest of 1 large orange

pinch of salt

1-2 T. frozen orange juice concentrate

Directions:
1. Add first three ingredients to brownie batter and mix until incorporated. Bake as usual; allow to cool.
2. To make frosting, simply cream together cream cheese and butter. Beat in remaining ingredients until frosting is desired consistency.

FOR ANISE BROWNIES
Ingredients:
6 to 7 T. butter
1 1/2 boxes (about 1 1/2 lbs.) powdered sugar
2 t. vanilla extract
5 t. anise extract
pinch of salt
2 to 3 T. half and half

Directions:
1. Bake brownies as usual; allow to cool.
2. To make frosting, beat together all ingredients except the half and half. Slowly add half and half until frosting is desired spreading consistency.

Homemade Girl Scout Thin Mints

Submitted by Bethany Paradise

Ingredients for Chocolate Wafers:
3 T. butter
1 egg white
1/4 c. brown sugar
pinch of Baking Soda
1/2 tsp. salt
1/4 c. cocoa powder
1/2 c. flour (plus 1/4 c.)
2 drops pure peppermint oil
Directions:
1. Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
Ingredients for Peppermint Buttercream Layer:
2 c. powdered sugar
4 T. melted butter
2-3 drops pure peppermint oil
1/2 tsp. heavy whipping cream
Directions:
1. Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies. 
2. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Remove and allow to dry on a piece of parchment paper. Makes about 30 cookies.


Note: Bethany suggests using real chocolate as opposed to CANDIQUIK. Simply melt chocolate in a double-boiler or a glass bowl over a pot of boiling water. Stir until it is fully melted. Dip cookies. (You can also add butter if you wish to the chocolate.)

Homemade Girl Scout Samoas

Submitted by Bethany Paradise


Ingredients:
2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips (dark chocolate =samoa, milk chocolate =deLite)


Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.
2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.
3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.
4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.

Dipping Caramel
Ingredients:
1 1/2 cups granulated sugar)
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons heavy whipping cream (DO NOT use plain whipping cream)
1 1/2 teaspoons pure vanilla extract


Directions:
1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn an amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.
2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.


Original recipe from blogs.babble.com/family-kitchen.

Oreo Cream Balls

Submitted by Lezlie Zollinger
Ingredients:
8 oz. Oreo cookies (1/2 package)
8 oz. cream cheese
Melted chocolate (she recommends using candy melts so you can skip tempering the chocolate)

Directions:
1. Process cookies and cream cheese in a blender or food processor until well-blended.
2. Chill at least 10 minutes, and no longer than 20.
3. Roll into 1/2" balls. Chill again. Melt chocolate while filling is being chilled. Dip balls into chocolate.

Optional: Crush peppermint candies and sprinkle on top of finished chocolates for a Christmassy look.

Candy Cane Cookies

Submitted by Mary Beth Cheney


Ingredients:
1 c. soft shortening
1 c. sifted confectioner's sugar
1 egg
1 1/2 t. almond extract
1 t. vanilla
2 1/2 c. sifted flour
1 t. salt
1/2 t. red food coloring


Directions:
1. Mix shortening and sugar together. Add egg and extracts. Mix until smooth and creamy.
2. Add flour and salt a little at a time, mixing them in. Divide dough in half. In one half of the dough red food coloring.
3. Roll 1 teaspoon of each color dough into strips about 4 inches long. Place strips side-by-side, press lightly together and twist like a rope. Place on greased cookie sheet. Curve top down to form a cane.
4. Bake at 375* F. for about 9 minutes. Do not let them brown.

Optional: You may also crush 1/2 c. peppermint candies and mix with a 1/2 c. sugar. Sprinkle this mixture on top of warm cookies.

No-Bake Peanut Butter Chocolate Chip Cookies

Submitted by Kaye Sivori


Ingredients:
1 c. white Karo corn syrup
1 c. sugar
1 c. peanut butter
12 oz. chocolate chips
1 c. flaked coconut
1 c. nuts or 1 c. quick-cooking oats
1 c. Special K or Rice Krispies cereal

Directions:
1. In a metal or crockery mixing bowl (don't use glass or Pyrex) combine peanut butter, chocolate chips, and coconut. Mix well, set aside.
2. In a saucepan, combine Karo syrup and sugar. Stir. Bring to a boil; at boil, continue for only one minute. Pour hot syrup over peanut butter mixture and stir until well blended.
3. Add 1 cup chopped nuts (peanuts, walnuts, almonds, pistachios, or macadamia nuts) OR 1 cup oats. Add 1 cup cereal. Mix well.
4. Spoon by teaspoonfuls onto waxed or parchment paper. Press down using a fork (criss-cross pattern).

No-Bake Chocolate Oat Bars

Submitted by Kaye Sivori


Ingredients:
1 c. butter
1/2 c. brown sugar, packed
1 t. vanilla
3 c. uncooked quick oats
1 c. chocolate chips
1/2 c. peanut butter

Directions:
1. Grease 9" square baking pan.
2. Melt butter in large saucepan over medium heat. Add sugar and vanilla. Stir in oats and cook over low heat two to three minutes or until well blended. Press 1/2 mixture into pan.
3. Melt chocolate chips and peanut butter. Pour over mixture in pan. Crumble remaining mixture over top of chocolate and press in gently.
4. Cover and refrigerate two to three hours or until firm. Bring to room temperature before cutting into squares.

Coconut-Cranberry Macaroons

Submitted by Karen Neuenswander


Ingredients:
2/3 c. sugar
2 large egg whites, lightly beaten
1/2 c. dried cranberries, finely chopped
finely grazed orange zest (one orange)
2 t. pure vanilla
1/2 t. salt
3 c. finely shredded unsweetened coconut

Directions:
1. Preheat oven to 350* F. Line 2 baking sheets with parchment.
2. Beat egg whites and sugar until soft peaks form. Add cranberry, orange zest, vanilla, and salt. Beat. Toss coconut into egg mixture until completely coated.
3. Moisten finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the parchment-lined pans. Space about 1 inch apart. Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry (about 16 to 20 minutes). Transfer to a rack to cool. Store macaroons in a tightly sealed container for up to a week.