Candy Corn Sugar Cookies

Ingredients:
2 Sticks Butter, softened
1 Cup Granulated Sugar
1 Egg
2 Tablespoons Lemon Juice
2 Teaspoons Lemon Zest
1/8 Teaspoon Salt
3 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda
Red Food Dye
Yellow Food Dye
1/2 Cup Granulated Sugar (for dusting)


Directions:
Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed. Add flour and baking soda, beat until well mixed. Divide dough into thirds. Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough. In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool.

Nanaimo Bars

Steve's aunt from Canada made these yummy bars for a family function and they were so delicious! Steve always begs for them.

1/2 cup butter
1/4 cup sugar
5 Tbls cocoa
1 tsp vanilla
1 egg
2 cups crushed graham crackers
1/2 cup finely chopped walnuts
1 heaping cup coconut
1/2 cup butter, softened
2 cups powdered sugar
2 tbls Birds vanilla custard powder (can never find it, so I use french vanilla pudding mix)
4 squares semi-sweet chocolate
1-2 tbls butter

Melt butter and add sugar, cocoa, vanilla and egg. Stir well. In another bowl combine crumbs, coconut, and nuts. Add to butter mixture. Pack evenly in a 9x9 inch pan. Cream 1/2 cup butter, 3 tbls milk, and 2 cups powdered sugar. Add vanilla custard powder ( or pudding). Spread evenly over crust. Let harden somewhat in refrigerator. Melt 4 squares semi-sweet chocolate and 1-2 tbls butter. Spread quickly and carefully on top as final layer (will harden very fast). Keep refrigerated.
(1 1/2 this recipe for a 9x13 pan).

Karen

Molten Chocolate Cakes

1 box chocolate fudge ckae or devil's food cake mix
1 1/3 cup water
1/2 cup vegetable oil
3 eggs
1 jar Dove hot fudge topping
vanilla ice cream
smucker's magic shell chocolate topping
whipped cream

Make cake batter following the directions on the box. pour about 1/2 cup of the batter in to greased, glass custard bowls (or a large muffin pan, greased). Bake and 325 degrees for about 30 minutes or until you can stick a toothpick in the center of one and it comes out clean. When baked through, turn the cakes out of the bowls (or pan) and let cool in the fridge for 15-20 minutes. If the tops are rounded a little bit, cut them off so when you turn them upside down, they will lay flat. After you flip all the cooled cakes over, use a knife and cut about 1 1/2 inch hole out of the top (what used to be the bottom). Scoop out a little of the cake them load about 2 tbsp. of the fudge into the hole. Once this part is done you can cover and refrigerate until ready to serve.
When ready to serve, heat on cake at a time in the microwave for about 45 seconds or until the fudge begins to bubble. Remove from the microwave and let sit for about 30 second. Place a scoop of vanilla ice cream on the top of the cake, covering the hole. Pour a coating of magic shell over the ice cream, and whipped cream, and enjoy!

Karen

Apple Dessert

1 cube margarine
1 cup sugar
2 eggs
3 med apples peeled and grated
1 1/2 cup flour
1 tsp soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped nuts (optional)

Cream margarine and sugar. Mix in the eggs, then the apples. Add all the dry ingredients and mix together. Bake at 350 for 40 minutes.

Serve with Butterscotch sauce:
1/2 cup brown sugar
1/2 cup milk
1/2 cube margarine (1/4 cup)
1 Tbls flour
dash or salt.

Mix ingredients in saucepan and cook until thick, stirring constantly. Pour over cake immediately.

Karen

Chex Mix - Best Snack Ever!

1/2 box golden grahams
1/2 box chex
2 cups coconut
1 cup sliced almonds

mix together in a large bowl.

In a saucepan mix together the following:
1 cup karo syrup
1 cup sugar
3/4 cup butter

Boil and stir for 2 minutes. Pour over cereal and stir. Spread on wax paper to dry.