Molasses Cookies

2/3 cup butter
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
Blend butter and sugar.  Mix in the molasses and the egg.  Combine flour, soda, salt, and spices.  Add the flour mixture in small amounts to the butter mixture.  Shape into balls.
Recipe from Barb Vance, picture from Sally's Baking Addition.

Triple Coconut Cake

Ingredients

• For the Cake:
• 16 ounces plain or toasted Sugar (about 2 1/4 cups; 455g)
• 4 1/2 teaspoons baking powder
• 2 1/4 teaspoons kosher salt
• 1 stick unsalted butter  soft but cool
• 4 ounces virgin coconut oil
• 3 large eggs room temperature
• 1 TBS vanilla extract
• 2 2/3 Cups all-purpose flour
• 2/3 Cups coconut flour
• 18 ounces ( 2 1/4 Cups) unsweetened, full-fat coconut milk well stirred, leftovers reserved for ganache
•  
• To Finish:
• 1 recipe creamy coconut frosting below
• 1 recipe caramelized white chocolate ganache below  
• 7 ounces (195g) sweetened coconut flakes, lightly toasted

Apple Pudding Cake

Cream all together
1/4 cup butter
1 tsp salt
1 tsp vanilla
1 Cup sugar
1 egg
Add:
2 cups coarsely grated apples - skins too
1 cup flour
1 tsp soda
1/4 tsp nutmeg
1 tsp cinnamon

Mix and put in 8 x 8 greased pan - need to double for 9 x 13.  Bake at 325 for 45 minutes.
Sauce for apple pudding cake
½ Cup butter
1 cup sugar
½ large can of evaporated milk (3/4 cup)
cook slowly under boiling point for 12 minutes.  Remove from heat.  Add 1 TBS vanilla and a dash of nutmeg.  Serve pudding cake warm and sauce hot.  Also use whipping cream.
Picture from Mel's Kitchen Cafe

My Mom's Peanut Brittle

2 C. sugar

1 C. water

1 C. Karo syrup

Boil until it spins a thread (about 15 minutes)

Add 2 C. raw peanuts

Cook until it turns brown.  Stir frequently so the peanuts don't burn.

Add 1/4 tsp. salt

2 Tbsp butter

2 tsp. vanilla

2 tsp. soda

Pour onto buttered cookie sheet.

Pumpkin Delight

First Layer:
1 ½ cups flour
1 cube melted butter
½ cup chopped nuts ( I like pecans)
Mix and press into the bottom of 9 x 13 pan.  Cook for 30 minutes at 350 degrees or until golden brown.

Second layer:
8 oz cream cheese
1 Cup powdered sugar
Mix together with 1 TBS milk.  Fold in ½ of a 12 oz cool whip.  Spread onto cooled crust.

Third layer:
1 Cup milk
16 oz canned pumpkin
8 oz box of vanilla instant pudding
1 tsp of pumpkin spice
Mix together with mixer.  Spread over layer 2
Can top with toasted pecans

Fourth Layer:
Top with Cool Whip and refrigerate for at least 4 hours.
Picture courtesy of Lil Luna

Fruity Sherbet

Soften slightly the ice cream and sherbets
1/2 gallon Raspberry Sherbet
1/2 gallon Pineapple Sherbet
1/2 gallon Vanilla Ice Cream
Fold gently together the above ingredients.
Then fold in the fruit and nuts below:
1-2 packages frozen raspberries
2 diced bananas - not too ripe
12 oz. can drained crushed pineapple
1 1/4 cups coarsely chopped pecans
Small jar chopped cherries
1 1/2 Cups blueberries, frozen are fine
Place the above back into the ice cream/sherbet containers and freeze.

Cranberry Chip Cookies

1/2 Cup butter
1/2 Cup Shortening
3/4 Cup sugar
3/4 Cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 Cup flour
1 tsp baking soda
1/2 tsp salt
1 Cup chocolate chips
1 Cup vanilla chips
1 Cup craisins
1 Cup chopped pecans

Bake at 350 for 9-11 minutes
This recipe is from Suzanne Hix - she would bring these to the ward when she would visit.  DELICIOUS
Picture courtesy of Taste of Home