Bear Lake Sheet Cake

My sweet Grandma Munk wasn’t all that good at baking, but THIS was different. The only time this wasn’t good was when it had been sitting in her pantry for too long. But even then, Grandpa Munk would eat it.

2 sticks margarine

4 T. cocoa

1 c. water

2 c. flour

2 c. sugar

1/2 t. salt

2 eggs

1/2 c. milk

1 1/2 t. baking soda

1 t. vanilla

Frosting:

1 stick margarine

6 tbsp. milk

4 tbsp. cocoa

1/2 tsp. vanilla

1 pound box powdered sugar

1/2 c. chopped nuts

Combine margarine, cocoa and water in a saucepan and bring to a boil. Pour over flour, sugar, and salt which has been combined in a small bowl. Mix and add eggs, milk, soda, and vanilla. Bake in greased and floured jelly roll pan at 375 for 30 minutes. Just before cake is done, bring first four ingredients of frosting to boil; pour over powdered sugar. Stir in nuts. Pour frosting over hot cake and serve.

Chocolate Bundt Cake

My brother-in-law Steve makes this cake and it is heavenly.

1 box Duncan Hines chocolate cake mix

1 c. sour cream

1 box chocolate pudding

1/2 c. milk

1/2 c. oil

6 oz. chocolate chips

4 eggs

Bake at 350 (or whatever the box says)

Frosting:

2 1/2 oz. cream cheese

1/2 c. butter

1 tsp vanilla

1 tbsp. milk

3 c. powdered sugar

Chocolate Chip Cookies

When we first got married I was determined to be the wife who made the best chocolate chip cookies. I made about 10 different recipes and had Peter taste-test. This recipe was the winner.

3/4 c. brown sugar

3/4 c. sugar

1 c. Butter Crisco

1 t. pure vanilla

1/2 t. water

2 eggs

Mix well in a small bowl until light and fluffy.

2 c. flour

1 t. salt

1 t. baking soda

Mix well (sift) in large bowl. Add Crisco mixture to large flour mix with 1 1/2 cups - 2 cups chocolate chips. Bake at 375 for 8 minutes.

Chocolate Chip Oatmeal Cookies

This is from my sister Katie. I could eat this cookie dough all day long.

1 cup sugar

1 cup brown sugar
1 cup butter

2 eggs
1 tsp vanilla
2 cups flour

1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 cup oatmeal

3 handfuls of chocolate chips

Cream the sugar and butter for 4-6 minutes.  Add the eggs and vanilla and mix some more.  Then add the flour, soda, powder and salt and mix again.  Finish up by adding the oatmeal and chocolate chips.  Bake for 10 minutes at 350.

Chocolate Crinkles

I found this somewhere online. Peter loves these and I think they are pretty.

2 cups sugar

1/2 cup vegetable oil

4 squares (1 ounce each) unsweetened chocolate,

melted and cooled

2 teaspoons vanilla extract

4 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup miniature semisweet chocolate chips

3/4 to 1 cup confectioners' sugar

In a large mixing bowl, combine the sugar, oil, chocolate and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to chocolate mixture and beat until smooth. Stir in chocolate chips. Cover and refrigerate for 4 hours or until easy to handle.

Working with 1 cup of dough at a time, shape into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

Chocolate Chip Bars

This is my mother-in-law’s recipe. It is one of Peter’s favorite childhood treats.

1 cup shortening

2 eggs

1 cup sugar

1/2 c. packed brown sugar

2 t. vanilla

2 cups flour

1 t. salt

1 1/2 t. baking soda

nuts, chips

Mix all ingredients together. Bake at 375 for 20 minutes

Cinnamon Roll Sugar Cookies

Holy cow, I can not describe the deliciousness of these.

2 Cups sugar

1 Cup butter, softened

3 eggs

1 teaspoon vanilla

1 Cup sour cream

6 Cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)

1 1/2 Cups packed light brown sugar, divided into 1/4 Cups

1 1/2 Tablespoons ground cinnamon, divided

Frosting

8 oz softened cream cheese

1/2 Cup powdered sugar

2-4 Tablespoons milk, to thin icing

In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.  Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon.  Start rolling from the long end closest to you, rolling into a log shape.  Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.  Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency.  Frost cookies then place in refrigerator until ready to serve. 

Creamy Lemon Crumb Squares

These are SO good. Everyone I’ve made them for has asked for the recipe, which I found here.

1-1/3 cup All-purpose Flour

1/2 teaspoons Salt

1 teaspoon Baking Powder

1 stick (1/2 Cup) Butter, Slightly Softened

1 cup Brown Sugar (lightly Packed)

1 cup Oats

1 can (14 Ounce) Sweetened Condensed Milk

1/2 cup Lemon Juice

Zest Of 1 Lemon

Preheat oven to 350.

Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine.

Press half of crumb mixture into the bottom of an 8 x 11 inch pan.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool. Serve cool.

Gooey Microwave Caramel Corn

I like to make this before I settle down on the couch with my sweetie to watch House.

2 bags microwave popcorn

1 (14 oz) can sweetened condensed milk

1/2 c. white corn syrup

1 cup brown sugar

1 tablespoon vanilla

1/2 c. butter

In medium saucepan, mix together condensed milk, corn syrup, brown sugar, vanilla and butter. Bring to a boil, stirring constantly, until mixture reaches "soft ball" stage. This usually takes between 8-10 minutes.

Meanwhile, pop microwave popcorn and pour into large bowl. Sift our unpopped kernels. Pour hot caramel over popcorn and stir until well-coated.

Risgrynsgröt (Swedish Rice Porridge)

I LOVE this Swedish treat. It’s an advent/christmas dessert and everyone I make this for loves it too.

2 cups water

1/2 teaspoon salt

1 tablespoon butter

1 cup Arborio or Pearl Rice

4 1/3 cups milk

cinnamon stick

Cardamom to taste

Sugar to taste

Bring up to the water to a boil in a heavy pot with salt, butter and a cinnamon stick. Add the rice, cover and simmer on low heat for 10 minutes.

Add the milk, and bring to a boil. Lower the temperature to your lowest setting, cover with a lid and cook for about 30 minutes. Preferably don’t stir until the porridge is ready. Add sugar and cardamom to taste.

Hot Fudge Sauce

This is from the Mapleton 11th Ward cookbook. SO good.

1 can evaporated milk (12 oz)

1/2 c. butter (1 stick)

1/2 c. granulated sugar

1  c. chocolate chips

1  T. baking cocoa

1 T. vanilla

In a heavy 2-quart saucepan, combine milk, butter, sugar, chocolate chips, and cocoa. Place over medium heat and stir until mixture comes to a boil. Stirring constantly, boil mixture for 5 minutes. Remove from heat and stir in vanilla. Cool sauce for 20 minutes before serving. Mixture will thicken as it cools. Makes 2 cups. Store in refrigerator.

Grandma Hammond’s Lemon Bars

I try not to make these because I just eat and eat and eat them up

1 c. soft butter

1/2 c. powdered sugar

2 c. flour

dash of salt

Combine and press in a 9x13 pan. Bake at 350 for 10-15 minutes until light brown.

4 eggs

1/4 c. flour

2 c. sugar

6 T. lemon juice

Whisk eggs and lemon juice together. Mix with sugar and flour. Pour onto slightly cooled (but still pretty dang warm) crust.

Bake at 350 for 20-25 minutes. Sprinkle with powdered sugar when cooled.

Lemon Cheesecake Bars

From Missy Beck

Crust:

1 3/4 c. flour

2/3 c. powdered sugar

4 tbsp. cornstarch

1/2 tsp. salt

12 tbsp. softened butter

Cheesecake filling:

16 oz. softened cream cheese

1/2 c. sugar

2 eggs

4 Tbsp. milk

Lemon filling:

4 eggs, lightly beaten

1 1/4 c. sugar

3 Tbsp. flour

2 tsp. lemon zest

2/3 c. fresh lemon juice

5 Tbsp. milk

1/4-1/2 tsp. salt

Crust: Heat oven to 350. In processor, pulse flour, powdered sugar, cornstarch and salt. Add butter and process to blend, 8-10 seconds, until mixture resembles coarse meal. Press mixture into 9x13 pan on bottom and sides. Chill 30 minutes. Bake until golden brown, 20 minutes.

Cheesecake filling: cream the softened cream cheese. Add milk, sugar, and egg. Beat until smooth.

Lemon filling: wisk beaten eggs, sugar and flour in bowl. Stir in lemon zest, lemon juice, milk and salt to blend well.

Pour cheesecake mixture into baked crust and spread out evenly. Pour lemon filling evenly over. Bake 30 minutes.

Mississippi Mud

I think of Alex every time I make of Mississippi Mud. Alex loved this when we were kids.

2 sticks butter

1/2 c. cocoa

2 c. sugar

4 eggs

1 1/2 c. flour

Dash salt

1 1/2 cups nuts, chopped

1 teaspoon vanilla

1/2 large package mini-marshmallows

Icing:

1/2 stick melted mutter

1/2 c. evaporated milk

1/2 c. cocoa

1 (1 pound) box powdered sugar

Melt 2 sticks butter and 1/2 c. cocoa together. Blend in sugar, eggs, flour, salt, nuts and vanilla. Bake in 10”x14”x2” greased pan for 35 minutes to 350. Take out of oven; immediately spread marshmallows over cake. Spread icing over marshmallows to cover. Cut into squares when cool.

Pumpkin Yumminess

Molly gave me this recipe. It’s my favorite dessert for the fall.

1 16 oz. Libby's pumpkin

1/2 tsp. salt

1 can sweetened condensed milk

2/3 cup sugar

3 eggs

2 tsp. pumpkin pie spice

yellow cake mix

pecans

1 1/2 sticks butter

Beat eggs well. Add other ingredients. Spray 9x13 Pyrex with Pam. Pour mixture into Pyrex. Sprinkle yellow cake mix over top and chopped pecans. Pour 1 ½ sticks melted butter and drizzle. Bake at 325 for 45 minutes.

Oreo Cookies

Honestly the best cookies on the planet.

2 Devil's Food Cake mixes

1 1/2 cups shortening

4 eggs

Frosting:

8 oz. cream cheese

1/4 cup margarine

3 cups powdered sugar

1/2 tsp. vanilla

Mix cake mixes with shortening. Add eggs and mix well. The batter will be very thick. Roll into balls and bake for 8-10 minutes on an ungreased cookie sheet, until cookies look somewhat dry and crinkly on top. Drop cookie sheet once or twice on the counter to flatten the cookies. Mix other ingredients to make a frosting. Sandwich cooled cookies together with frosting.

Rolo Cookies

My friend Elise’s sister-in-law makes these and they are to die for.

2 1/2 c. flour

3/4 c. unsweetened cocoa

1 t. baking soda

1 c. sugar

1 c. brown sugar

1 c. butter

2 eggs

2 teaspoons vanilla

48 rolos

2 tablespoons sugar

Combine flour, cocoa and soda and set aside. Beat sugars and butter until well blended; add eggs and vanilla. Add dry mixture and blend well. Shape cookies into small balls. Press Rolo into center of ball and cover with dough. Roll cookie in sugar. Bake on ungreased cookie sheet at 350 for 8-10 minutes until tops of cookies are slightly cracked. Cool on racks.

Strawberry Lemonade Bars

I love these, yum!
Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

 

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Make the crust: In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.

In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (there will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Cool completely before slicing and use a damp knife to ensure clean slices. Store bars in the refrigerator, especially on a hot day. Makes 24 bars.