Ginger Crinkles

2-1/4 cups flour (I've used part wheat as well as wheat bran for part of the flour before and hardly noticed a difference!)
2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 cup brown sugar
3/4 cup canola or vegetable oil (I've reduced it to 1/2 cup with great results, just needs to be mixed longer)
1/4 cup molasses
1 egg (can use 2 egg whites instead)

In mixing bowl, beat sugar, oil, molasses and egg. Add all dry ingredients and blend well. Shape into 1 inch balls and roll in granulated sugar if desired. Place on cookie pan (ungreased unless you reduce the oil, then lightly spray). Bake at 375 for about 10 minutes. Makes about 30 scrumptious cookies.

Jam Tarts

By JoyofBaking.com

I made these for a baby shower last week, and thought they were pretty fabulous, if I do say so myself. I used homemade blackberry jam. Make sure to not put too much jam in, otherwise things get messy!

• 10 tablespoons unsalted butter, room temperature
• 1/2 cup granulated white sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup jam

In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended.

In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.

Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).

Preheat oven to 400 degrees F (205 degrees C) and place rack in the center of the oven. Have ready 36 miniature muffin tins.

Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/8 inch (.5 cm) thick. Using a lightly floured 2 1/2 inch (6 cm) round cookie cutter, cut out the rounds and gently press them into the muffin tins. Fill each pastry about two-thirds full with your favorite jam. Bake in the preheated oven for about 10 - 14 minutes or until golden brown around the edges. Remove from oven and place on a wire rack to cool.

Can garnish with a dollop of whipped cream or clotted cream or sprinkle with finely chopped nuts, or sift powdered sugar over. (I did the powdered sugar =)

Makes about 36 miniature tarts.


Recipe from JoyofBaking.com

Shortbread Thumbprints

Photo by:
allrecipes.com/Cook/12593412/Profile.aspx

Ingredients

• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract 
• 2 cups all-purpose flour
• 1/2 cup seedless raspberry jam (or strawberry or blackberry--I've tried them too and they're fabulous! I used vanilla only though with blackberry)
•  
• 1/2 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1 teaspoon milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract and vanilla. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Texas Sheet Cake I

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 2 eggs
• 1 cup butter
• 1 cup water
• 5 tablespoons unsweetened cocoa powder
•  
• 6 tablespoons milk
• 5 tablespoons unsweetened cocoa powder
• 1/2 cup butter
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
2. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
3. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
4. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Note: The first time we made this was in a 9x13 pan, and it was delicious but thick, and more messy.  Super yummy cake!!

Lemon Bars

Photo by Taste of Home

Ingredients
1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioners' sugar

FILLING:
2 eggs
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon grated lemon peel
Additional confectioners' sugar
Directions
In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes.
For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and peel; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Springtime Strawberry Bars

http://allrecipes.com/Cook/10362834/Profile.aspx

Ingredients

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon grated lemon peel
• 3 1/4 cups all-purpose flour
• 3/4 cup slivered almonds, chopped
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (12 ounce) jar strawberry preserves (see note)

Directions

1. In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine 3 cups flour, almonds, baking powder and salt; gradually add to creamed mixture until mixture resembles coarse crumbs (do not over mix).
2. Set aside 1 cup of dough. Press the remaining dough into a greased 15-in. x 10-in. x 1-in. baking pan. Spread preserves to within 1/4 in. of edges. Combine the reserved dough with the remaining flour; sprinkle over preserves. Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool on wire rack. Cut into bars.

NOTE: I halved the recipe, using a 8x8 pan, but still used a whole jar of preserves. For me personally, they may've been a bit bland with less jam. Also used orange rind instead of lemon, and it was delicious! 

Blackberry Cobbler

Ingredients

• 1 cup all-purpose flour
• 1 1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1/4 cup boiling water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 4 cups fresh blackberries, rinsed and drained

Directions

1. Preheat oven to 400 degrees F (200 degrees C). 
2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar (or less if your berries are sweeter), lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on a foil lined baking sheet. (We bake ours in an 8-inch circular dish, about 6 inches deep, and don't need the pan underneath, and bake the same.)
4. Bake 25 minutes in the preheated oven, until dough is golden brown.

Lemon Sugar Cookies

Lemon Sugar Cookies 

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 large lemons
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1/2 cup granulated sugar for rolling cookies

Directions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together butter and sugar until smooth and creamy.

4. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.

5. Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets,  about 1 1/2 inches apart.
Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

*To keep cookies soft, store cookies with a slice of bread in an air tight container.

Makes about 3 dozen cookies

Brownie Chocolate Chip Cheesecake

This is rich and calorie-dense and a little time-consuming. In other words, it's incredible! We made this for my sister's birthday party, and it was absolutely divine! We probably should've chilled it longer (we did about 4 hours, and it wasn't quite enough.) Karina said it was even better a day later!

Ingredients

• 1 (19.5 ounce) package Pillsbury® Classic Traditional Fudge Brownies
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup mini chocolate chips, divided 
• 1 cup of whipping cream, whipped

Directions

1. Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
2. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in 1/2 cup chocolate chips. Pour into prepared pan.
3. Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Top with whipped cream. Remove side of springform pan. Garnish as desired with leftover 1/2 cup of mini chocolate chips. Store leftovers covered in refrigerator.

Applesauce Bars

Photo by:
http://allrecipes.com/Cook/FitHealthyMom/Profile.aspx

Ingredients

• 1/4 cup butter or margarine, softened
• 2/3 cup brown sugar
• 1 egg
• 1 cup applesauce
• 1 cup all-purpose flour (or a combination of wheat or oat flour with white)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
•  
• Confectioners' sugar (For dusting)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
2. In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.
3. Bake for about 35 minutes in the preheated oven, or until edges are golden and toothpick comes out dry. Cool in the pan over a wire rack.
4. Dust confectioners' sugar over cooled bars before cutting into squares, or frost with cream cheese frosting. You can mix in raisins or walnuts into the batter. Another yummy, less healthy alteration is spreading carmel onto the hot bars and then frosting atop that.

No-Bake Cheesecake

Photo From: www.JoyofBaking.com

I made this with the 12-13 year old girls I work with at church, and it was a hit! Everyone thought it was delicious, and it was easy. We didn't bother with the cherry topping, and used miniature pre-made graham cracker crusts. 


Ingredients: 
Graham Cracker Crust:

1 cup graham cracker crumbs (crushed)

1/2 cup crushed ginger cookies 

2 tablespoons granulated white sugar 

5 - 6 tablespoons unsalted butter, melted

Cheesecake Filling:

One 8-ounce cream cheese, at room temperature

1/4 cup granulated white sugar

1 teaspoon pure vanilla extract

1 cup heavy whipping cream (contains 36-40% butterfat)

Topping:

1 - 21 ounce can cherry pie filling

Directions: Graham Cracker Crust:  In a large bowl, mix together the graham cracker crumbs, ginger cookie crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling. Cheesecake Filling:  In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.  In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling. Return to the refrigerator to chill for several hours, or even overnight. Serves 6 - 8 people.

Source: http://www.joyofbaking.com/NoBakeCheesecake.html#ixzz16pNJvnml