Apple Cake

2 cups sugar
6 Tbsp butter
2 eggs
4 cups diced apples
2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 tsp baking powder

1. Cream sugar, butter, eggs, and vanilla.  Fold in apples.
2. In a separate bowl, mix flour, salt, nutmeg, cinnamon, baking powder.
3. Combine wet and dry ingredients.  Press into a 9X13 inch greased baking dish.  Bake for one hour at 350 degrees F.

Source: Whitney!

Try #1 and #2 - December 2022

I made this for small group, and it was delicious!  Especially good still warm.  So yummy I made it again a few weeks later.

Double Chocolate Chip Cookies

1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional) 

1. Preheat oven to 350 degrees.
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into butter mixture until well blended.  Mix in the chocolate chips and walnuts.  Drop by round teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8-10 minutes, or just until set.  Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Source: https://www.allrecipes.com/recipe/9827/chocolate-chocolate-chip-cookies-i/

Try #1 - March 16, 2022
Abby made these for the Soup Supper and they were A-MAZ-ING.  So good.

Chocolate Cupcakes

Source: https://www.lifeloveandsugar.com/2017/05/31/moist-homemade-chocolate-cupcakes/

Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 3/4 cup sugar (can reduce to 1 1/2 cup)
2 cups (or 16 oz can) pureed pumpkin
1 cup oil
4 eggs

1. Sift dry ingredients into bowl.  Set aside.
2. Combine pumpkin, oil, and eggs.  Mix for 3-5 minutes with electric mixer.  Add sugar and mix for one minute more.
3. Add dry ingredients and stir until just combined.
4. Bake in a greased and floured 10x15 inch jell roll at 350 degrees for 25 minutes.  Alternatively, can use a 9x13 inch cake pan and bake for 35 minutes.

Cream Cheese Frosting
4 oz cream cheese
8 Tbsp butter (at room temperature)
1 tsp milk
2 tsp vanilla
1 3/4 cup powedered sugar

Mix all frosting ingredients with electric mixer (whisk attachment) for approximately 5 minutes.

Source: My friend Jessica!

Ultimate Chocolate Chip Cookies

3/4 cup (3/4 stick) Crisco (or Butter Flavor Crisco) All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*
    *If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips

1. Heat over to 375 degrees Farenheit.
2. Combine Crisco, light brown sugar, milk, and vanilla in large bowl.  Beat at medium speed of electric mixer until well blended.  Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda.  Mix into creamed mixture just until blended.  Stir in chocolate chips and pecan pieces.
4. Drop by rounded tablespoons 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies (cookies will appear moist - do not overbake) or 11 to 13 minutes for crips cookies.  Cool 2 minutes on baking sheet.  Place sheets of foil on countertop.  Remove cookies to foil to cool completely.  Makes 3 dozen cookies.

Source: Crisco/Nathan's nostalgic cookies

Thick, Chewy Chocolate Chip Cookies

3/4 cup (1 1/2 sticks) butter
1 1/4 cups dark brown sugar
1/3 cup white sugar
2 1/2 tsp vanilla
1 whole egg plus 1 egg yolk
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
3/4 cup chocolate chips

1. Melt butter, then allow to cool to warm room temperature.
2. Preheat oven to 325. Line two baking sheets with parchment paper.
3. Combine both sugars in the bowl of a stand mixer and stir on low speed to combine. Add cooled butter, adjust speed to medium and beat for 2 full minutes. Scrape down sides of the bowl, add vanilla and whole egg and beat for one minute, then add egg yolk. Beat for one final minute; the mixture should resemble pale brown buttercream at this point.
4. Add flour, baking soda and salt, and blend on low speed just until no white streaks of flour remain. Fold in chocolate chips with a spatula.
5. Form dough into balls 2 inches across (about 1 1/2 Tbsp) and place on the prepared baking sheets a couple of inches apart. Bake 11 to 14 minutes, until edges are slightly crisp and the centers are set. Let cool on the baking sheets. Makes about 20 cookies. Will keep at room temperature for 2 days, or freeze for up to 1 month.

Source: PCC Taste magazine, May 2015

Strawberry Rhubarb Pie

3 cups sliced strawberries
3 cups sliced rhubarb
1 1/2 white sugar
1/4 cup instant tapioca
1 squeeze fresh lemon juice
1 recipe pastry for a 9-inch double crust pie
2 Tbsp butter, cut into small pieces

1. Preheat the oven to 400 degrees. Place a pie dish onto a baking sheet.
2. Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally.
3. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp to form a seal. Cut several slits into the top crust with a sharp knife.
4. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40-55 minutes.

Source: Allrecipes

Try #1 - June 10, 2015
Nathan is the pie-maker in our family, and I've been waiting to eat this pie again after he made it last year.  We used strawberries and rhubarb from our garden, and Nathan made a delicious pie crust.  It baked for about 45 minutes.  Unfortunately it didn't set very well and was very soupy... but it was also very delicious so it didn't really bother me.  Maybe baking it a little longer would help?  Also, he didn't let the filling stand for 15 minutes before putting it in the oven, so not sure if that would make a difference.  But, I love the simplicity of this recipe, and love that we could use strawberries and rhubarb from our backyard!  Strawberry Rhubarb pie is now an annual tradition!

Whole Wheat Snickerdoodles

1 1/2 cups white sugar
1 cup butter, softened
1 egg
1 egg white
1 1/2 cups whole wheat flour
1 1/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 Tbsp white sugar
2 tsp ground cinnamon

1. In a mixing bowl, cream sugar and butter until fluffy.  Add egg and egg white; beat well.  Stir together flours, baking soda, and salt; beat into creamed mixture.
2. In a small bowl, combine 2 tablespoons sugar and cinnamon.  Shape dough into walnut sized balls, and roll in cinnamon and sugar.  Place 2 inches apart on ungreased baking sheets.
3. Bake at 400 degrees for 8 to 10 minutes.  Cookies will puff up and flatten as they bake.  Cool on wire racks.  Makes 5 dozen.

Source: Allrecipes

Try #1 - February 12, 2015
I made these for Abby's class on her birthday, but didn't get a chance to record the recipe.  I can't remember if I stuck with the flour measurements as indicated in the recipe or if I used all whole wheat flour, as many reviewers on the website suggested.  Regardless, these were great!

Homemade Brownies

2 large eggs
1/2 cup plus 2 Tbsp unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp espresso powder (optional)
1 1/2 tsp vanilla extract
1/2 cup (1 stick) unsalted butter
1 cup plus 2 Tbsp sugar
3/4 cup all-purpose flour
1/2 cup chocolate chips

1. Preheat oven to 350.  Lightly grease a 8 x 8 inch pan.
2. Crack the 2 eggs into a bowl, then beat them with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth.
3. In a separate bowl, melt the butter in the microwave.  Add the sugar and mix well.  Alternatively, combine the butter and sugar and heat on the stove over low heat, stirring, until the butter is melted.  Continue to heat briefly (in microwave or on stove), just until the mixture is hot, but not bubbling; it'll become shiny looking as you stir it.  Heat the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
4. Add the butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
5. Add the flour and chocolate chips, again stirring until smooth.  If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
6. Spoon the batter into lightly greased 8 x 8 pan.
7. Bake the brownies for about 30 minutes, until a knife inserted into the center comes out clean.  Remove them from the oven and cool on a rack before cutting and serving.

Note: You could double this recipe and put it into a 9 x 13 pan, same baking time (30 minutes).

Source: adapted from www.kingarthurflour.com/recipes/fudge-brownies-recipe

Try #1 - September 29, 2014
I wanted brownies today.  We had no box mixes.  But we did have cocoa and chocolate chips, so I went searching for a brownie-from-scratch recipe and came up with this.  Not bad, especially for my first ever brownies not from a box!  Not as sweet as the box mix, but that's ok.  I didn't heat the sugar with the butter as recommended in step 3, so my brownies did not have the shiny top crust.  I will try this in the future.  The smaller 8x8 pan was a more reasonable size for our family.  If we were having guests or I were making this for small group I would double it and use the 9x13 pan.

Try #2 - October 9, 2014
Good news!  These can be made by mixing the dry ingredients separately and adding them to the wet ingredients.  The only caution is not to accidentally scramble your eggs when you add the melted butter.  I avoided it by making sure the melted butter was not scalding and adding it a little bit at a time while continually whisking the egg mixture.  It might be my imagination, but this batch seemed even better than my first try - I also had them warm and ooey gooey out of the oven so that always helps.

Try #3 - November 2014
Can also make these with whole wheat flour. Also tried it with heating the butter and sugar together in the microwave and the top did come out shinier!

No-Bake Chocolate Peanut Butter Pretzel Cookies

1/2 cup (1 stick) unsalted butter
1/2 cup milk
2 cups granulated sugar
1/4 cup unsweetened cocoa
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups old fashioned oats
1 cup chopped pretzels
1/4 teaspoon sea salt, plus extra for sprinkling on cookies

1. In a medium saucepan, melt butter over medium-high heat. Add milk, sugar, and cocoa and stir to combine while bringing to a boil. Boil for 1-2 minutes, stirring occasionally. Remove pan from heat. Add in peanut butter and vanilla, and stir until smooth. Stir in oats, chopped pretzels, and sea salt.
2. Drop mixture by spoonfuls onto waxed paper and let cool completely. Cookies will set up and harden when they cool. Store in an air-tight container on the counter for up to 4 days.

Source: www.twopeasandtheirpod.com/no-bake-chocolate-peanut-butter-pretzel-cookies/

Try #1 - September 10, 2014
Yummy!

Single- or Double-serving Molten Lava Cakes

You're welcome.

1/4 cup semi-sweet chocolate chips
2 Tbsp butter
2 tsp sugar
1/4 tsp vanilla extract
1 egg (room temperature), beaten
1 Tbsp flour
Optional garnishes: 1/2 tsp confectioners' sugar for dusting, fresh fruit, and a dollop of whipped cream or vanilla ice cream.

1. Preheat oven to 400.
2. Fill a small pot with 1-inch of water. Fit a larger stainless steel or glass bowl on top of the pot to make a double boiler. Heat the pot of water on medium-high heat.
3. Add the chocolate chips and butter to the stainless steel bowl. The chocolate will quickly begin to soften and melt. Quickly whisk the chips until nearly completely smooth. Turn off the heat and add the sugar and vanilla. Continue to whisk the chocolate until completely smooth.
4. Carefully remove the bowl from the hot pot to the counter. Allow the chocolate to cool for 5 minutes, stirring occasionally.
5. Whisking continuously, slowly add the egg into the chocolate mixture a teaspoon at a time, incorporating the egg addition each time completely before adding more. You don't want to add the egg too quickly because the warm chocolate will cook the egg. Continue to do this until the chocolate batter looks smooth.
6. Stir in the flour until mixed in.
7. Gently spray the bottom and sides of one 4-oz ramekin or coffee mug. (I used a muffin tin and filled two muffin holes. The picture above is the result of double the recipe.) This will help the cake to release from the ramekin after baking. Add the batter to the ramekin. It will be about 3/4 cup full.
8. Bake for 10 minutes. (I baked for 7 minutes using a standard sized muffin tin.) After 10 minutes, the cake will appear to be baked but when touched in the center will feel very soft.
9. Remove the cake from the oven and allow it to rest on the counter for a minute.
10. You can serve the cake in the ramekin or turn it over onto a plate. If you gently touch the sides of the cake with your finger, it should pull away from the sides.
11. After one minute, cover the ramekin with a serving plate and flip the plate to right side up. Slowly and carefully begin to life the ramekin off the plate. If it appears the cake is not releasing, lower the ramekin back down to the plate and gently shake the ramekin back and forth and try again. If it still does not release, invert the cake back to the ramekin and use a thin paring knife to release the cake from its side and flip again.
12. Dust the lava cake with powdered sugar and dollop with a small spoonful of whipped cream or vanilla ice cream. A small berry and fresh mint leaf also make nice garnishes.

Source: http://www.pbs.org/parents/kitchenexplorers/2014/05/01/single-serving-molten-lava-cake-recipe/

Try #1 - May 30, 2014
This is so delicious.  Perfect for two single-serving lava cakes.  Relatively easy despite the long instruction list.  Great date night dessert. :)  Seven minutes was perfect for baking in the muffin tin, since you need to split the batter into two holes.  I don't think they're called muffin holes, but I don't know what else to call them...

Banana Honey-Walnut Muffins

3/4 cup chopped walnuts
1/3 cup plus 1 tablespoon honey, divided
1/2 teaspoon cinnamon
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1/2 cup mashed banana, from 1 large overripe banana
1 teaspoon vanilla extract
1/3 cup whole or low fat milk

1. Preheat the oven to 350°. Spray a 12-cup muffin tin with non-stick cooking spray, then line with paper liners (it is necessary to do both so that the muffin tops don't stick to pan).
2. In a small bowl, toss the nuts with 1 tablespoon of the honey and cinnamon until the nuts are evenly coated (obviously, it will be very sticky). Set aside. (I used granulated sugar instead of honey to avoid the stickiness.)
3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
4. In a large bowl, using an electric mixer, beat the butter with the sugar and the remaining 1/3 cup of honey until fluffy, 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time and beat until fully incorporated between additions. Beat in the banana and vanilla until blended. (It will look grainy.) At low speed, beat in the dry ingredients in 2 batches, alternating with the milk.
5. Spoon the batter into the prepared muffin tin and sprinkle with the nut topping. Bake the muffins until the tops are golden and a toothpick inserted in the center comes out clean, about 30 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 15 minutes before serving.

Source: http://www.onceuponachef.com/2011/02/banana-honey-walnut-muffins.html

Try #1 - June 13, 2014

Abby wanted to make these for Father's Day, so we did!  They were yummy.  I used sugar instead of honey for the topping just to avoid the sticky mess.

Zucchini-Oat Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1 1/2 cups shredded zucchini (1 medium)
1 cup quick oats
1 cup chopped nuts
1 2/3 cups (10-oz. pkg.) chocolate chips

1. Preheat oven to 350° F. Lightly grease baking sheets.

2. Combine flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.

3. Bake for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.

Source: http://www.verybestbaking.com/recipes/145079/Zucchini-Oat-Dark-Chocolate-Chip-Cookies/detail.aspx

Greek Citrus-Honey Cake

1/2 cup olive oil (mild, or mix of mild and fruity), plus extra for greasing
1 3/4 cup sugar
1 1/2 cup unbleached all-purpose flour
1/2 cup cornmeal
1 tsp baking soda
1 tsp baking powder (double-acting)
1/2 tsp ground cinnamon
1/2 tsp salt
8 oz (1 cup) plain yogurt (regular or low-fat)
2 tsp orange oil or 1 Tbsp orange extract
6 large eggs
1/2 cup slivered almonds, or pine nuts

Syrup:
1/4 cup honey
3 Tbsp fresh lemon juice

1. Grease bottom and sides of a 5-quart slow cooker insert with a small amount of olive oil.  Cut a piece of parchment paper to fit the bottom.  Set in the paper and grease it.
2. In a mixing bowl, stir together the sugar, flour, cornmeal, baking soda, baking powder, salt, and cinnamon.  Separately combine the yogurt, olive oil, orange oil or extract, and eggs, beating with a wire whisk.  Pour the yogurt mixture into the bowl holding the dry mixture and combine until uniformly mixed.  Stir in the nuts.  Pour the batter into the slow cooker.
3. Lay a fold dishtowel across the top of the crock (covering the batter without touching it), cover with the lid, and cook on high 2 hours and 15 minutes, or until the edges turn brown and pull away slightly from the insert, and a wooden skewer poked in the center comes out clean.  Lift the insert (using potholders) out of the cooker and let it rest, uncovered, 15 minutes.  Loosen the sides of the cake with a knife or spatula.  Place a plate over the top and, holding it securely, flip the crock over, so the cake falls onto the plate.  Remove the parchment.  Let the cake cook slightly.
4. Stir the honey and lemon juice together until completely combined.  While the cake is warm, poke holes in the top with a fork, about 20 times.  Spoon the glaze over the top and sides, letting the glaze seep in slowly before adding more.  Serve in thin slices.

Source: Cooking Green

Banana Cupcakes with Honey-Cinnamon Frosting

1 1/2 cups all-purpose flour, (spooned and leveled)

3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

Honey-Cinnamon Frosting (beat ingredients until smooth, 4 to 5 minutes):
1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Source: http://www.marthastewart.com/314063/banana-cupcakes-with-honey-cinnamon-fros

Try #1 - May 10, 2013
I made these for Lucy's first birthday, and they were a hit!  I halved the recipe to make just 6 cupcakes (brilliant... why haven't I thought of this before?), so our family could enjoy birthday cupcakes without having a million leftovers.  I was pleasantly surprised with how moist they were.  Also, with how incredibly EASY they were!  I would definitely make these again.

Blackberry Spice Cake

2 large eggs
1/3 cup vegetable oil
1 cup vanilla yogurt
1 cup packed brown sugar
1 1/2 cup whole grain pastry flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder
3/4 tsp ground allspice
1/2 tsp freshly ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
2 cups blackberries

1. Preheat the oven to 350.  Lightly oil a 9 inch cake pan.
2. In a medium bowl, combine the eggs, oil, and yogurt.  Stir in the brown sugar.
3. In a large bowl, combine the flour, cinnamon, ginger, baking powder, allspice, nutmeg, baking soda, and salt.  Form a well in the center and add the yogurt mixture, stirring just until blended.  Fold in the blackberries.
4. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a wooden pick inserted in the center comes out clean.  Cool on a rack for 5 minutes.  Run a knife around the inside of the pan and tap it on all sides to loosen.  Invert onto a serving plate.  Serve warm with vanilla ice cream or slightly sweetened whipped cream.

Note: You can substitute frozen berries for the fresh ones.  Instead of mixing them into the batter, scatter them on the bottom of the pan before baking.  When you invert the pan, the juices will act like glaze.

Source: Your Organic Kitchen, Jesse Ziff Cool

Monster Cookies

1/2 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 1/2 cups peanut butter
3 eggs
3/4 tsp corn syrup
3/4 tsp vanilla extract
2 tsp baking soda
4 1/2 cups rolled oats
1/4 lb M&Ms
1/4 lb chocolate chips

1. Preheat oven to 350.
2. In a large bowl, cream together the butter, white sugar, brown, sugar, and peanut butter until smooth.  Beat in the eggs, then stir in the corn syrup and vanilla.  Mix in baking soda and oats until well blended.  Stir in the M&Ms and chocolate chips.
3. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet.  Flatten slightly with a fork.
4. Bake for 12 to 15 minutes in the preheated oven.  Cool on cookie sheets for a few minutes before transferring to wire racks to cool completely.

Source:  Allrecipes

Try #1 - January 22, 2013
These were fun to make with the kids.  I used slightly less white and brown sugar than the recipe called for.  I also didn't roll the dough as that would have been quite messy, so I just used the normal two spoon scoop method.  I also didn't make them "monster" size, so my cookies only took about 10 minutes to bake.  Pretty yummy!

Pumpkin Oatmeal Cookies

1 1/2 cups flour
1 cup sugar
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
3/4 cup shortening or butter
1 egg, beaten
1 cup canned pumpkin
1 3/4 cup rolled oats
1 cup raisins (I used 1/2 cup... I don't love raisins)
1 cup chopped nuts (I used very finely chopped almonds and pecans)
Try next time: 1/2 cup white chocolate chips with 1/2 cup raisins

1. Preheat oven to 400 degrees.
2. In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
3. Add and mix shortening until mixture is crumbly.
4. Stir in egg, pumpkin, oats, raisins and nuts.
5. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in 400 degree oven for 15 minutes or until done.

Source: random recipe in my recipe folder... I have no idea where it came from

Try #1 - December 30, 2012
This are SOOOOOOOOOO good.  I mean like really good.  Like oatmeal raisin cookies only AMAZING.  Best warm out of the oven.

P.S. I think these would be good with white chocolate chips...

Try #2 - January 15, 2013
So, I wasn't quite as blown away the second time I made these... but they're still good.  I put a few chocolate chips into the last bit of dough.  I still need to try white chocolate chips...

Ginger Spice Cookies

3/4 cup butter or shortening
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups flour
1 tsp baking soda
2 tsp ground ginger
2 tsp ground cloves
2 tsp ground cinnamon
Extra granulated sugar (to roll dough in)

1. Cream butter and sugar. Beat in egg and molasses.
2. Sift flour into mixture, add baking soda and spices. Stir by hand. The dough should be stiff; if not, put into refrigerator to chill.
3. Roll dough into 1 inch diameter balls. Roll the balls in sugar. Put balls on an ungreased cookie sheet, press flat with the bottom of a glass. Bake at 350 for 10 minutes.

Source: My mom!  I have adopted them as my annual Christmas cookie... our December is not complete without them. :)

Asian Pear Cake

Fruit Mixture:
3 cups diced Asian pears
1 cup chopped pecans
1 teaspoon ground cinnamon
1/3 cup granulated sugar

Cake:
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar, packed
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup vegetable oil
2 teaspoons vanilla
3 large eggs

1. Grease and flour a 12-cup Bundt pan or spray generously with Baker's Joy or other similar baking spray mixture with flour. Heat oven to 325°.
2. Combine diced pears, pecans, 1 teaspoon cinnamon, and 1/3 cup granulated sugar; toss. Cover and set aside.
3. In a large mixing bowl, combine the flours, brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, nutmeg, baking powder, salt, and soda; mix to blend thoroughly. With electric mixture on low, stir in oil, vanilla, and eggs until well blended. Stir in the fruit and nut mixture until blended.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick or cake tester inserted in center of cake comes out clean. Cool in pan on rack for 15 minutes. Turn out onto rack to cool completely. Transfer to a serving plate and glaze with a vanilla or caramel glaze or dust with powdered sugar.

Source: http://southernfood.about.com/od/pears/r/r70204c.htm

Try #1 - October 1, 2012
This was really, very very delicious.  Perfect as a coffee cake.  No need to glaze or dust with powdered sugar - it is sweet and delicious all by itself.  I used a 9x13 baking dish.