Heath Bar Coffee Cake

~Barbara Gant

…………….Barbara Gant

2 cups flour 1 cup dark brown sugar

1\2 cup sugar 1\2 cup butter (1 stick)

1\2 tsp. salt 4-1 1\4 oz. Heath or Skor

1 cup pecans candy bars

1 tsp. vanilla 1 tsp. soda

1 cup buttermilk 1 egg

Preheat oven to 350 degrees & grease and flour

Bundt or tube pan well as it sometimes sticks.

Beat on low sugars, flour, butter and salt to

resemble coarse meal. Take out 1\2 cup of mixture

& mix with crushed candy bars and nuts. Set aside.

Stir soda into remaining batter; add buttermilk,

egg and vanilla. Beat well. Put half of batter into

prepared pan then sprinkle with reserved candy

mixture. Top with remaining batter. Bake 45—55

min. depending on pan size testing for doneness

with toothpick. Let cool 15 minutes then remove

from bundt pan. Let cool completely then dust

with powdered sugar.

Compost Cookies

~Barbara Gant

from New York bakery seen on Regis & Kelly

1 cup butter, room temp.

1 cup sugar

3\4 cup brown sugar

1 tablespoon corn syrup

1 tsp. vanilla

2 eggs

2 cups flour

2 tsp. baking powder

1 tsp. soda

Cream together butter & sugars & corn syrup well on high

for 2 to 3 minutes until fluffy. Scrape down bowl with

spatula. On lower speed add eggs & vanilla and set timer

for 10 min. & beat at med. high.

On lower speed add the flour, baking powder, soda & salt.

Mix only 45-60 seconds until dry ingredients are incorporated.

Add 1 1\2 cups of any combinationof the salty ingredients

you have on hand. Mix just 30-45 sec. until they are evenly

mixed into the dough. Ie. Ritz, chips, pretzels, Fritos or fish crackers.

Add 1 1\2 cups or so of any of the following:

Mini chips, Rolos, raisinettes or cocoa krispies.

Refrigerate dough at least 1 hour or up to 1 week. Cookies

will not hold their shape if baked at room temperature.

Using 6 oz. ice cream scoop place on parchment 4 inches apart.

Bake at 400 degrees for 9 to 11 minutes, until edges are brown.

Cool them completely on sheet pan. Yield 15 6oz. cookies

Fresh Peach Pie

~Barbara Gant

9 inch pie shell, baked and cooled

Mix together in saucepan:

1 1\3 cup sugar

1\4 cup corn starch

1-3 oz. box peach Jello (or orange)

pinch of salt

½ pint real whipping cream*

Whisk together and add 1 1\4 cup water.

Stir and cook until mixture boils.

Continue boiling slowly for 5 min. as

you stir. Remove from heat and add 1\4

tsp. almond extract, if desired. Let cool

while you peel and slice 6-8 fresh peaches,

or you can use frozen peaches. This is

enough glaze for 2 pies. Garnish

with real whipped cream sweetened with

1\4 cup powdered sugar per half pint of cream.

*I pile the whipped cream on top, leaving

center of pie showing. I whip it well so it

stays whipped for a couple of days.

Double Chocolate Oatmeal Cookies

~Barbara Gant

1 cup butter, softened

3\4 cup brown sugar

3\4 cup sugar

1 egg

1\4 cup water

1 tsp vanilla

1 1\4 cup flour

1\4 cup cocoa, unsweetened

1\2 tsp soda

1\4 tsp. salt

2 1\2 cups oatmeal

1-6oz. pkg. Chocolate chips

In large bowl, beat butter & sugars. Add egg, water

& vanilla and mix well. Add flour, cocoa & salt. Blend

until smooth. Stir in oats and chocolate chips. Drop

dough by rounded teaspoons one inch apart on greased

cookie sheets. Bake 350 degrees 10 – 12 minutes. Cool

slightly before removing from cookie sheet. Makes about

5 dozen.

Angel Berry Cake

~Barbara Gant

1 –10 inch angel food cake

10 oz. pkg. frozen raspberries, thawed

2 cups whipped cream, whipped with

1\4 cup sugar & 1 tsp. vanilla &

6 drops red food coloring

With a serrated knife cut cake into

three layers. Spoon juice and berries

onto bottom layer and put layer of

whipped cream. Put on 2^nd layer and

repeat berries and cream. Add 3^rd layer

and repeat berries & frost entire cake

with whipped cream. Refrigerate 2-3 hrs.

Oatmeal Chocolate Chip Cookies

~Katie Hall

Ingredients:

1/2 cup + 6 TBS. butter

1/2 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1 3/4 cup flour

3 cups rolled oats

1 cup milk chocolate chips

1/2 cup mini semi-sweet chocolate chips

Directions:

Preheat to 350 degrees.

Beat butter and sugars until creamy.

Add eggs one at a time.

Add vanilla.

Mix in soda, powder, salt and cinnamon.

Add flour, mix, and scrape the bowl.

Add rolled oats.

Add more flour (not more than 1/4 cup) if dough is too sticky at this point.

Mix in chocolate chips.

Put dough on pan. You can do big globs of dough or smaller rounded scoops, whatever you prefer! I did 12 to a baking sheet and they were pretty big :)

Bake for 9-11 min. Let sit for a couple minutes, then transfer to wire cooling rack.

These are delish! They are chewy without being too dense.

Pie Crust

Makes enough for 2 crust pies or one for the freezer.

~Kay Harline

This pie crust is so easy, I don't think you can hurt it. I got this from Martha Stewart's program a few years ago and it really works. You do have to have a food processor to make it easy, otherwise you will need to "cut in" the butter and Crisco.

2 1/2 cups flour

1 tsp. salt

1 tsp. sugar

2 sticks butter (cold)

1/2 cup vegetable shortening (I use Crisco, others do work, but I have better luck with Crisco.)

Process - pulse to coarse meal

Add 6 to 10 Tbs. ice water

Pulse until it almost sticks together, will be crumbly. If too dry, add a little water.

Makes 2 rounds, flatten and put in plastic wrap and chill in the fridge. Can use right away but bakes better when cold.

Take out of the fridge and let set about 5 min. Roll out to size of pan, using a pastry cloth and stocking for the rolling pin (these come in a kit/package at the grocery store) with flour on cloth and on top of dough. This will keep the crust from sticking to the surface you are rolling on, and your pin. Carefully roll dough up on rolling pin and then put it over pie plate and unroll, so simple. Prick with fork so it won't get bubbles.

Cut some parchment paper to fit over crust and fill with dry beans. Bake at 425 degrees for about 7 minutes, watch to be sure it doesn't get too brown. Remove beans and bake a little longer to finish. Good luck, pies take a while, but if they are easier it doesn't seem like so much work to make them.

FYI there is a good Pie book at Deseret Book by the University Mall. It is in the Lion House Bakery area and is entitled, "Lion House Pies". It has some instructions also. The DVD inside shows how to do it really well.

Strawberry Pie

~Kay Harline

2 boxes berries

1 baked pie crust

1/2 pint whipped cream

Put in Sauce Pan:

1 cup berries, mashed

1 cup sugar

3 TBS cornstarch

Mix these together and add:

1 tsp. lemon juice

a few drops red food coloring

Cook until thick and clear, stirring. Cool.

Put whole strawberries in prepared pie crust, one by one with the tops down. Then pour sauce over the berries with a spoon. Put in the fridge until set. Top with whipped cream, slice and enjoy, YUM!

Carrot Cake

~Sharon Biegler

2 cups flour 2 tsp. Baking soda

½ tsp. salt 2 tsp. cinnamon

3 large eggs 2 cups sugar

¾ c. vegetable oil ¾ cup buttermilk

2 tsp. vanilla 1 (8 oz) can crushed pineapple (drained)

2 cups grated carrots

1 cup coconut 1 cup chopped pecans

Preheat oven to 350. Grease and flour 3 9-inch round cake pans. Stir together dry ingredients. Beat eggs and mix wet ingredients with mixer. Add flour mixture, beating at low speed until blended. Fold in carrots, pineapple, coconut and pecans. Pour batter into prepared pans. Bake for 25-39 minutes.

Cream cheese frosting

11 oz. cream cheese, softened ¾ cups butter, softened

1 (16 oz) package powdered sugar 1 ½ tsp. vanilla

Beat butter and cream cheese until smooth. Gradually add powdered sugar, beat until light and fluffy. Add vanilla.

Best if made the day before and chilled overnight.

Option: (I have never done this…I don’t think it needs it personally)

Buttermilk glaze:

1 cup sugar 1 ½ tsp. buttermilk

½ cup butter 1 TB. Corn syrup

1 tsp. vanilla.

Bring everything but vanilla to a boil over medium heat. Boil 4 minutes stirring constantly until glaze is golden. Remove from heat and add vanilla. Cool slightly. Drizzle glaze over warm cake layers. Cool in pan on wire racks for 15 minutes. Remove from pans then cool and frost with cream cheese frosting. The glaze will make it really rich.

Cake Tips

~Sharon Biegler

Paper towel frosting smoother: Frost a cake with butter cream frosting. Just as it begins to “crust” put a plain paper towel over the cake. Gently rub with your hand and the frosting smooths out. If the paper towel has an embossed design on it, the design will transfer to the frosting…can be kind of cool.

Hot water frosting smoother. Frost a cake with butter cream frosting. Get a cup with very hot water. Dip a metal knife or spatula in the hot water to smooth the frosting. You will have to “dip” often.

Frosting cartridges: Put a large piece of plastic wrap on the counter. Plop a medium amount of frosting in the center. Roll up on an angle. Twist both ends. When you are ready to decorate, cut one end off and put in a decorating bags. It is so much easier to “load” the frosting bag and also saves a ton of time on clean-up.

For tall cakes, put a wooden skewer in the middle to help stabilize.

For tiered cakes, put cardboard or plastic under each layer. Then put 4-5 wooden skewers or straws in each layer (cut to the height of each layer). This will keep the weight of the upper layers from sinking into the bottom layers.

When frosting a cake, put strips of waxed paper around the bottom edge of the cake. Then frost away. When you are done frosting, remove the strips to have a clean serving platter.

Crumb coat your cake. Thin your icing with a little water, milk or karo syrup. Then fill your cake with the desired filling and then put on a layer of the thinned frosting. Then let this layer dry before refrosting with more butter cream. This crumb coat will keep all of the crumbs out of your final layer. It also gives a sturdier cake to work with. (especially important for fondant)

I freeze my cake layers to make them easier to work with. Not too critical for smaller cakes, but for larger cakes it makes a world of difference. Just make sure you wrap tightly to keep fresh. This also allows you to bake one day and decorate the next.

Marshmallow Fondant

~Sharon Biegler

¼ cup vegetable shortening (Crisco)

1 pound of white mini marshmallows (good quality)

1 tsp. clear vanilla flavor

1 tsp. butter flavor

2 tablespoons water

2 pounds powdered sugar

Grease the inside of a large microwavable bowl with shortening. Be careful, the melted marshmallows can get very hot.

Put marshmallows, flavorings, and water into the bowl. Microwave on high for 60 seconds. If marshmallows are completely melted, you’re ready to move on. If not, stir and return them back into the microwave for 30-second intervals—stirring after each—until the marshmallows are completely melted. If you want a colored fondant, add the color to the marshmallow mixture

Put powdered sugar into a large mixing bowl. Fit stand mixer with dough hook. (If not using a stand mixer, use a wooden spoon). I don’t put all of the sugar in the mixer (about ¾ -1 cup); You can the remaining if needed.

Add melted marshmallow mixture to powdered sugar. Process at low speed until well incorporated, then turn speed up slightly and allow dough hook to “knead” mixture until sugar is fully blended into the liquid.

Turn your fondant out onto your work surface that has been dusted with equal parts of cornstarch and powdered sugar. Make sure your hands are well dusted too. (If fondant is still sticky, knead in some more powdered sugar.) I also put shortening down on the work surface before putting the powdered sugar down.

Knead fondant into a loaf. Wrap it tightly in plastic wrap and let cool for at least one hour. (Which I never do, but may be helpful???)

To store fondant, wrap in plastic wrap and then put it in a re-sealable plastic bag. Squeeze out as much air as possible. It will keep very well in the refrigerator for weeks.

Make sure you have a fresh, but smooth layer of butter cream on the cake before placing the fondant. This helps the fondant to stick to the cake.

Butter Cream Frosting

~Sharon Biegler

2 cups shortening ( I would use 1 cup butter, 1 cup shortening for better flavor)

8 cups confectioner's sugar

1/2 teaspoon salt

1 tablespoon clear imitation vanilla extract

6 fluid ounces heavy cream

In a large bowl, cream shortening with mixer until fluffy. Add confectioners sugar (2 cups at a time) until well blended. If the frosting gets to thick at any time you can add some of your heavy cream.

Add salt, vanilla, and heavy cream and blend until combined, then blend on high until frosting is light and fluffy. If you need to add additional cream you can. (up to 2 tablespoons)

White Butter Cream Icing

(Lion House Weddings)

~Sharon Biegler

2/3 cup plus 1 Tablespoon water

4 tablespoons meringue powder

12 cups powdered sugar

¾ tsp. salt

1 tsp. clear vanilla

1 tsp. almond flavoring

½ tsp lemon flavoring (optional)

½ tsp. orange flavoring (optional)

1 ¼ cups shortening

Combine water and meringue powder, whip at high speed till peaks form. Add 4 cups of the powdered sugar and beat on low speed until well incorporated. Add salt and flavorings; beat slightly. Alternately add shortening and remaining powdered sugar. Beat on low speed until smooth. Makes 7 1/2 cups frosting.

Wedding Cake

(Lion House Weddings)

~Sharon Biegler

3 egg whites

1 ½ cup water

¼ tsp. orange flavoring

¼ tsp. lemon flavoring

1 tsp. vanilla flavoring

½ tsp. almond flavoring

1 box white cake mix

¼ cup flour

¼ cup shortening

In a large mixing bowl place the egg whites, water, and flavorings. In a separate bowl, mix the cake mix and flour together, then add to the liquid ingredients. Add the shortening and mix on low speed until moist. Turn the mixer to medium speed and beat for two minutes. Cake batter should be thick, it should not be thin and runny. Put in 2 8” pans

Bake at 350 degrees for 25-30 minutes

Mrs. Fields Cookies

~Becca Dodds

Cream together:
2 cups butter
2 cups brown sugar
2 cups sugar

Add:
4 eggs
2 teaspoons vanilla

Mix in:
4 cups flour
5 cups oatmeal
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda

Add:
24 ounces chocolate chips
3 cups chopped nuts
8 ounce hershey bar, grated

Drop golf ball size amounts on ungreased cookie sheet. Bake at 350 degrees for 10 minutes.

(I cut the recipe in half and there was still around 4 dozen cookies)

Best Ever Sugar Cookies

~Katie Hall

Cream together--1 cup butter, 2 cups sugar, 2 eggs, 1 cup sour cream and 1 tsp. vanilla

Mix in another bowl--5 cups flour, 1/2 tsp. baking soda, 4 tsp. baking powder, and 1 tsp. salt

Add flour mixture slowly to creamed mixture.

Divide into 2 or 3 equal portions and place each in plastic wrap or waxed paper, and flatten into disc shapes.

Refrigerate for 1-2 hours (you can freeze the discs at this stage if you want to use them for later). Roll out to 1/4 inch thick (not too thin, just slightly thinner than you want them post-baked). Cut into shapes and bake for 10 mins @ 350 degrees. Remove immediately from cookie sheet and let cool. Frost when cooled.

Frosting/Icing: I don't have an exact recipe, but I use whipping cream, powdered sugar and vanilla. Just add enough whipping cream to get desired consistency. Then add any colors you want. Buttercream frosting tastes delicious too :)

Neiman Marcus cookie, with a few tweaks :)

~Abby Viveiros

2 cups butter
24 oz.milk chocolate chips
4 cups unbleached whole grain flour (regular will work fine too)
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Symphony Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice, optional)

Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking
powder, and soda.
Add chocolate chips, Hershey Bar, and nuts.
Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Pineapple Upside Down Cake

~Relief Society Stake Women's Conference

1. Pour ½ stick melted butter or margarine in bottom 13 X 9 cake pan (metal or glass)

2. Sprinkle 16 oz pk. brown sugar evenly over entire pan

3. Drain can of crushed pineapple and then sprinkle pineapple evenly over brown sugar

4. Beat cake mix according to directions on package using eggs, oil, & water

5. Spoon or pour batter evenly over pineapple & sugar mixture

6. Bake in 350 degree oven for 30-35 minutes

Surprise (It's Good!) Cake

~Celeste Parks

Mix Dry Ingredients:

2 C Flour
1 1/4 Sugar
1 T Baking Powder
1 tsp salt

Add:

1/2 C Veg. Oil
2 Eggs
1 2/3 C Milk
1 tsp Vanilla

Blend well. Cook in a floured 9 x 13 pan at 350 degrees for 25-30 min.

Fruit & Cookie Salad

~Katie Hall

Ingredients:

2 c. buttermilk

1 large package vanilla instant pudding mix

8 oz. cool whip

1 large can mandarin oranges, drained

1 large can pineapple tidbits, drained

1 package E.L. Fudge Striped Cookies

Directions:

1. Mix dry pudding mix and buttermilk

2. Fold in cool whip, oranges, and pineapple

3. Refrigerate at least 2 hours

4. Crumble cookies (I do it in a zip lock bag) and mix in just before serving.