8 oz Cream Cheese

8 oz Cool Whip

¼ C Powdered Sugar

¾ C Strawberries (mushed)

1 Pre-made Graham Cracker Pie Crust

Hand mix all ingredients in a large bowl. Pour into pie crust and refrigerate 2 hours.

8 cups firm tart apples, sliced

4 tablespoons sugar

2 tablespoons lemon juice

2/3 cup sifted all-purpose flour

2 cups uncooked oats

1 cup brown sugar

1 teaspoon salt

2 teaspoons ground cinnamon

2/3 cup butter, melted

Preheat oven to 375 degrees F.

In a 9 by 12-inch glass baking dish, combine apples, sugar, and lemon juice. Set aside. In another bowl, combine flour, oats, brown sugar, salt and cinnamon. Toss with melted butter until mixture resembles coarse crumbles. Top apples with oat mixture. Bake for 30 to 35 minutes, or until apples are tender. Serve warm topped with heavy cream, or cool to room temperature and serve with ice cream,

2/3 C Sugar

1/3 C Crisco

2 Eggs

3 Tbs Buttermilk

1 Banana (mashed)

1 tsp Baking Soda

1 tsp baking Powder

1 tsp Soda

½ tsp salt

2 C Flour

Mix all ingredients together and let stand for 20 minutes.

Bake @ 350 degrees for 1 hour.

2 ¼ C Flour

1 ½ C Sugar

2 ¼ tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

½ C Butter

2 C Bananas

1 Tsp Vanilla

Mix first 5 ingredients. Add butter and stir. Add eggs and stir. Add bananas and vanilla and stir.

Bake in an ungreased pan @ 375 degrees for 25 minutes.

¾ C Sugar

¾ C Corn syrup

4 C Special K Cereal

1 ½ C Peanut Butter

1 tsp Vanilla

½ package Butterscotch Chips

½ package Chocolate Chips

Combine sugar and corn syrup in a large pan and bring to a boil. Remove from heat. Mix in cereal, peanut butter and vanilla. Press into a greased 10 x 15 inch pan. Melt butterscotch chips and chocolate chips and spread over cereal mixture.

Cool completely and cut into squares.

½ C Butter (unsalted)

½ C Crisco

1 tsp Vanilla

1/8 tsp Salt

4 C Powdered Sugar

3 Tbs cool milk or cream

Cream butter and Criso together. Add vanilla and salt. Beat in sugar, 1 cup at a time, blending thoroughly between each cup. Scrape sides of bowl with spatula. Add milk and beat at high speed until light and fluffy. Keep icing covered and store in refrigerator until ready to use.

4 C Brown Sugar (packed)

6 C Flour

1 C Butter

4 Eggs (beaten)

1 Tbs Baking Soda

1 Tbs Cream of Tartar

1 Tbs Vanilla

Crème sugar & butter together. Add beaten eggs and vanilla.

In a separate bowl combine flour, baking soda, cream of tartar.

Gradually combine flour mixture into crème mixture.

Form into 3 rolls 2 inches in diameter. Chill in refrigerator for approximately 1 to 2 hours.

Remove from fridge and cut ½ slices and place on an ungreased cookie sheet.

Bake @ 375 degrees – 8 minutes.

Pie Shell

1 ¼ cups Flour

½ cup Walnuts (chopped fine)

¼ cup Brown Sugar

½ cup Butter (1 stick)

Combined flour, nuts & sugar in bowl. Cut in softened butter. Put in 9” pie pan.

Bake @ 400 degrees for 10 to 12 minutes, stirring mixture occasionally.

Cool & remove ¼ cup for topping. Press remainder into pie pan to form crust.

Filling

1/3 cup & 2 tablespoons Sugar

1 envelope Unflavored Gelatin

¼ teaspoon Salt

½ cup Milk

1 Egg

1 ½ cups Cream Cheese (12 oz.)

1 tablespoon Lemon Juice

1 teaspoon Vanilla

1 envelope of Dreamwhip

Combine 1/3 cup of sugar, gelatin & salt in medium saucepan. Blend in egg yolk & milk. Cook stirring constantly until mixture boils. Remove from heat & blend in soften cream cheese, lemon juice & vanilla. Beat with electric mixer until creamy. Place in refrigerator & chill until mixture is very thick but not set. Beat egg white & 2 tablespoons of sugar till stiff peaks. Fold into cheese mixture. Beat Dreamwhip until thick and fold into to mixture. Place in pie shell & sprinkle with ¼ pie crumbs.

Place in refrigerator 4 to 6 hours. Store in refrigerator – covered with plastic wrap.

1 box Chocolate Cake Mix

2 Eggs (beaten)

21 oz Can of cherry pie filling

1 Tbs Almond Extract

Mix by hand. Let eggs come to room temperature and beat well. Add almond extract & pie filling. Add cake mix. Bake in a greased pan per cake directions.

5 Tbs Butter

¾ C Sugar

1/3 C Milk

¾ C Chocolate Chips

Bring butter, milk & sugar to a boil. Add chocolate chips and stir until they melt. Spread over cake while still warm.

½ C Sugar

2 Extra large eggs

4 Tbs Unsalted butter (softened)

½ C Self-rising flour

3 Tbs Unsweetened cocoa powder

1 tsp Vanilla extract

Cream Filling

¼ C Raspberry preserves

1 C Heavy cream (whipped)

2 C Fresh raspberries

Put the sugar, eggs & butter into a mixing bowl. Sift the flour and the cocoa powder into the bowl, then add the vanilla & 2 tablespoons of warm water. Beat until you have a smooth, thick, creamy cake batter. Butter and line with parchment paper a 12 x 8 baking tray. Pout mixture into tray, spreading evenly with a spatula. Bake in a preheated oven @ 400 degrees for 8 minutes or until mixture is well risen. Let cool for about 1 minute.

Place a new sheet of parchment paper on a flat work surface and sprinkle heavily with confectioners’ sugar. Invert the cake onto the parchment paper and peel off the paper used to line the pan. Carefully roll up the sponge cake inside the parchment paper and cover with a damp dish cloth until completely cold.

Gently fold the whipped cream and the raspberry preserves together in a bowl. Carefully unroll the sponge cake and spread the raspberry cream ixture evenly over it. Sprinkle the fresh raspberries evenly over the top. Roll up the sponge fairly loosely and set on a large serving plate. Cover and chill until ready to serve. Just before serving, sprinkle with confectioners’ sugar. Best eaten within 48 hours.

Family Tie: Angela makes this for our Christmas dessert.

½ C Crisco (butter flavored)

1 Egg (separated)

1 tsp Vanilla

½ C Sugar

¾ C Flour

¼ tsp Salt

¼ tsp Baking Soda

1 C Coconut (shredded)

Maraschino cherries (red or green)

Combined all ingredients (except coconut & egg white) in a large mixing bowl. Mix well.

Beat egg white until frothy.

Roll dough into balls, then coat with egg white, roll in coconut.

Place on ungreased cookie sheet, press ½ maraschino cherry into the middle of each ball.

Bake @ 375 degrees fro between 7-9 minutes.

Zak’s favorite time was helping my mom make these @ Christmas. Only all he wanted to do was eat the cherries.

1/2 cup granulated sugar

1 T cinnamon

1/2 cup (1 stick) butter

1 cup packed brown sugar

1 (8-ounce) package cream cheese

2 (12-ounce) cans refrigerated biscuits (10 count)

1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray.

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.

In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.

Mix the granulated sugar and cinnamon in a small bowl.

Cut the cream cheese into 20 equal cubes.

Press the biscuits out with your fingers and coat both sides in the cinnamon sugar.

Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.

Place half of the prepared biscuits in the pan.

Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.

Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.

Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert. Good morning, and bon appetite!

2 C Sugar

1 C Crisco (½ butter & ½ Crisco)

½ tsp Salt

3 Eggs

1 ½ tsp Baking Soda (mixed with 1 cup Sour Cream)

4 ½ C Flour – unsifted

1 Tbs Vanilla

Mixed all ingredients in large bowl cover with plastic wrap and let stand overnight in refrigerator.

Roll out dough in mixture of flour & sugar. Cut into shapes.

Bake @ 375 degrees – 10 to 12 minutes.

Cool on cookie rack.

When cool store in airtight container – add slice of white bread on wax paper to maintain moisture.

2 C Sugar

2 Eggs

1 C Crisco

2 tsp Soda dissolved in

1 C Buttermilk

½ tsp Salt

1 tsp Vanilla

5 ½ C All purpose Flour

Mix all ingredients except flour together till thoroughly blended. Gradually add flour to mixture until completely blended. Refrigerate dough for 1 hour. Pre-flour surface and roll out dough. Cut with pre-approved cookie cutters and place on ungreased cookie sheet.

Bake @ 375 degrees 10 to 12 minutes

Fillings

Fruit (Dried) – Apricots, Peaches, Prunes, Dates

1lb Fruit (cut up)

Sugar

In saucepan, cut fruit in small pieces. Sweeten to taste. Cover with water & boil till thickened. Let cool.

Nut

1lb Walnuts

1 C Sweeten Condensed Milk

Sugar

Grind walnuts through finest blade of meat grinder (food processor). Sweeten to taste with sugar & moisten with can milk until mixture sticks together.

Dough

1 lb Margarine

4 Eggs

2 tsp Baking Powder

1 tsp Salt

5 C Flour

1 Can Sweetend Condensed Milk

Mix in large bowl margarine & eggs by hand. In separate bowl mix flour, baking powder & salt. Once margarine and eggs are mixed, begin adding flour mixture. Blend by hand adding small amounts of can milk to moisten slightly. Roll in mixture of flour and sugar to ¼”. Cut into squares, add filling & fold dough over.

Bake @ 350 degrees for 20 minutes.

Cool on cookie rack.

When cool store in open air container – cover with cloth hand towel.

1 C Sugar (softened)

1 Stick Butter

½ C Crisco

1 Egg

½ C Evaporated Milk

Mix sugar, butter, Crisco & egg. Microwave milk until it bubbles. Trickle milk into mixture and beat till fluffy.

2 C Butter

4 C Flour

2 tsp Baking Soda

2 C Sugar

5 C Oatmeal (blended)

24 oz Chocolate Chips

2 C Brown Sugar

1 tsp Salt

1 8 oz Hershey Bar (grated)

4 Eggs

2 tsp Baking Powder

2 tsp Vanilla

3 C Chopped Nuts

Place Oatmeal in blender and blend to a fine powder.

Cream the butter and both sugars.

Add eggs and vanilla. Gradually mix in the flour, oatmeal, salt, baking powder & baking soda.

Add chocolate chips, Hershey Bar shavings and nuts.

Roll dough into balls and place 2 inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

2 tsp Baking Soda

½ tsp Salt

1 tsp Vanilla

3 C Flour

1 C Shortening

1 C Sugar

1 C Brown Sugar (packed)

1 C Peanut Butter (creamy)

2 Eggs

In a large mixing bowl beat shortening, sugar & brown sugar. Add eggs mix well.

Add peanut butter mix well. Add vanilla and mix well.

In a separate bowl combined flour, salt, baking soda.

Gradually add flour mixture into the peanut butter mixture – beating thoroughly.

Shape into balls and press flat on an ungreased cookie sheet with fork.

Bake @ 375 degrees for 7-9 minutes.

2 ¼ C Flour (sifted)

1 tsp Salt

1 Tbs Sugar

¾ C Crisco

2 Egg Yolks

¼ C Milk

Sift Flour with salt and sugar. Cut in Crisco until mixture resembles fine crumbs. Beat together egg yolks and milk. Add to dry ingredients, tossing with fork into soft dough.

Divide dough in half. Form each half into a ball.

Flatten each ball on a lightly floured surface. Roll to about 1/8 inch thickness. Place gently in pie pan. Lightly poke holes in the bottom with a fork. Spread baking weights or dry beans on shell.

Poppy Seed Cake

1 yellow cake mix

1/3 c. poppy seeds

1 jar raspberry jam

Mix the cake as directed on box. Add poppy seeds and mix. Bake as directed on box in 2 round cake pans. Flip cakes out onto rack to cool. Cool completely. Spread raspberry jam on top of 1 cake then place second cake on top and ice with Cream Cheese Icing.

Cream Cheese Icing

1 8 ounce package of cream cheese, softened

1/4 c. butter, softened

2 tsp. vanilla

1 lb. pkg. powdered sugar

Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar. Gradually beat together powdered sugar and mixture.

Family Tie: This is one of my family’s favorite birthday cakes. The recipe was found by Angela’s Aunt Beth. It can also be iced with Butter cream icing.

¾ C Sugar

1 Can Pumpkin

2 Eggs (slightly beaten)

½ tsp Salt

1 tsp Cinnamon

½ tsp Ginger

¼ tsp Cloves

1 Can Condensed Milk

Mix all ingredients in large bowl. Pour into a pre made piecrust.

Bake @ 425 degrees for the 1^st 15 minutes

Then @ 350 degrees for 45 minutes

1/2 cup raspberry jam or jelly

1 tablespoon Chambord or kirsch

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 sticks (1 cup) butter, at room temperature

2/3 cup sugar

2 large egg yolks

1 tablespoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.

In a small bowl, combine the jam and Chambord. Stir to combine.

In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.

In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.

Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.

Transfer the cookies to wire racks to cool completely.

6 C Flour

1 ½ tsp Salt

1 ½ tsp Baking Soda

1 ½ tsp Sugar

1 qt Buttermilk

1 C Fruit (optional) blueberries, red raspberries or strawberries

Combine all ingredients (except fruit) mixing by hand until it becomes dough.

Add fruit if desired.

Roll out to approximately ½ inch thickness, then cut into 2” triangles

Bake on all sides on an ungreased grill @ lightest temperature

Family Tie: This was one of my favorite items to eat as soon as they came off the grill. I would cut cross sections about half way down one side and spread butter into the cracks.

¾ lb Butter

1 C Sugar

4 C Flour

½ tsp Salt

Crème butter & sugar. Mix & sift flour & salt. Gradually combined together.

Press into a 7 x 11 inch pan and smooth with the bottom of a water glass. Poke top with fork to aerate.

Bake @ 325 degrees until light brown. – approximately 20 minutes.

For short bread cookies roll thick, cut into circles and bake @ 350 degrees for 15 minutes.

1 ½ C Sugar

½ C Butter (soften)

½ C Crisco

2 Eggs

2 ¾ C All purpose flour

2 tsp Cream of tartar

1 tsp Baking soda

¼ tsp Salt

3 Tbs Sugar

3 tsp Ground Cinnamon

Preheat Oven to 400 degrees. Mix sugar, butter, Crisco & eggs in a large bowl.

In a separate bowl combine flour, cream of tartar, salt & baking soda.

Gradually add flour mixture to the large bowl.

Combine sugar & cinnamon in a small bowl.

Shape dough into round balls and roll in the cinnamon/sugar mixture.

Place on an ungreased cookie sheet and bake 8-10 minutes.

2/3 C Crisco

1 C Sugar

1 Egg

1 C Milk

2 ½ C Flour

2 tsp Baking Powder

½ tsp Salt

1 qt Sour Cherries (Red Raspberries)

Mix by hand Crisco & sugar; add eggs, then milk. Stir in dry ingredients till completely blended. Add cherries or raspberries.

Bake in a 9x13 inch greased baking dish @ 350 degrees for 1 hour.

6 Eggs, well beaten

1 C Butter, creamed

1/3 C Granulated Sugar

1 ½ C Light Corn Syrup

2 C Pecans, chopped

6 Tbs Makers Mark

2 tsb Vanilla

1 (9”) unbaked deep Pie shell

Whipped Cream for Garnish

Preheat oven to 450 degrees.

In a bowl, combine butter and eggs, mix well. Add remaining ingredients and pour into unbaked pie shell.

Bake @ 450 degrees for 10 minutes, lower oven to 300 degrees and bake 30 more minutes.

Serve warm and garnish with whipped cream.

1 C Brown Sugar (packed)

½ C Walnuts or Pecans (chopped)

1/3 C Corn Syrup

¼ C Butter (melted)

8 oz Cream Cheese

¼ C Powdered Sugar

2 Tbs Butter (melted)

2 Cans Hungry Jack flaky biscuits (10 oz)

Preheat oven to 350 degrees.

In an ungreased 9x13-inch baking dish, combine brown sugar, nuts, corn syrup, and ¼ cup melted butter.

In a separate bowl blend cream cheese, powdered sugar & 2 Tbs of melted butter until smooth. Separate dough into 20 biscuits and press each into a 4 inch circle. Spoon cheese mixture into center of each biscuit, dividing equally. About 1 tablespoon per circle. Overlap dough over filling into a ball, pinch the seams tight. Place balls seam side down, into 4x5 rows in prepared baking dish. Bake 25 to 30 minutes or until light brown. Turn over onto serving plate immediately from the oven.

Family Tie: We first had these at a Bed & Breakfast in Appleton, WI the morning of the Green Bay Packers game @ Lambeau Field.

½ C Crushed Strawberries

1 ½ C Whole Strawberries (hulled, washed, patted dry)

½ C Water

1 C Sugar

1 Tbs Butter

1 ½ Tbs Cornstarch

Red Food Coloring

Whipped Cream

In a saucepan boil crushed berries, water, sugar & cornstarch over medium heat for approximately 5 minutes until thicken add butter till dissolved. Add food coloring until the desired shade of red. Place in the refrigerator until cool.

Place whole berries in a 9” pre-made pie shell. Cover berries with cold berry mixture.

Add whipped cream and serve.

Store in fridge.

Family Tie: Herb has been know to eat a ½ of a pie in one sitting.

¼ C Crisco

2 tbs light cream

2 Egg whites

1 tsp Vanilla

4 C Powdered Sugar

Blend Crisco & light cream.

Add 2 egg whites and vanilla. Blend thoroughly

Gradually beat in the powdered sugar. Mix Well

Add food coloring as desired.

½ C Shortening

¾ C Peanut Butter (creamy)

1 ¼ C Brown Sugar (packed)

3 Tbs Milk

1 Tbs Vanilla Extract

1 Egg

1 ½ C All purpose Flour

¾ Tbs Baking Soda

¾ Tbs Salt

1 1/3 C Heath Bits or Bars (8 oz)

Pre-heat oven to 375 degrees

Beat shortening, peanut butter, brown sugar, milk & vanilla in a large bowl until well blended (creates a peanut butter mixture)

Add egg, beat until blended

In a separate bowl combine flour, baking soda & salt.

Gradually combine flour mixture with peanut butter mixture until completed blended together.

Stir in 1 cup of the Toffee bits. – Reserve remainder for topping.

Drop by a heaping teaspoon on to a un-greased baking sheet, top each with a heath bit

Bake for between 7 – 9 minutes

1 box White Cake Mix

1 box Pistachio Pudding (small)

1 C Oil

3 Egg Whites

1 C 7up

½ C Walnuts (chopped)

Mix all ingredients together and place in a rectangular 9x11 glass cake dish.

Bake @ 350 degrees for 35 minutes.

Remove & let cool.

Icing

2 packages Dreamwhip

1 box Pistachio Pudding (small)

1 ½ C COLD Milk

Mix together with electric mixer until thickened.

Spread onto cooled cake.

Refrigerate

2 ½ tsp Dry Yeast

3 C Flour

1 ½ tsp Salt

1 ½ tsp Sugar

4 ½ tsp Sweet Butter (unsalted)

1 C + 1 tsp Lukewarm water

1 Large Egg

1 Beaten Egg to glaze rolls

Glaze is the one beaten egg plus the 1 tsp of lukewarm water.

In a large mixing bowl (do not use metal) place the dry yeast, add all remaining ingredients (add water and egg last)

Mix all ingredients well and then knead for 15 minutes.

Let rise for 60 minutes.

Knead for 18 more minutes.

Let rise for 20 minutes.

Remove from mixing bowl and form into 12 equal size balls. Put on a lightly greased pan and let rise covered in a warm place for 30 minutes.

Form balls into tear drop shape and roll until 1/8 inch thick. Roll up strip starting with the wide end to narrow (like a croissant roll). Return to pan cover and let rise fro 50 minutes.

Brush rolls gently with beaten egg and water mixture.

Bake in a preheated oven @ 375 degrees until golden brown. Usually 10 – 15 minutes.