Molasses Cookies from Shayla Asay

Molasses Cookies from Shayla Asay

Notes: These were so good!

3/4 c. butter
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 t. baking soda
1/4 t. salt
1/2 t. cloves
1 t. cinnamon
1 t. ginger

Mix first four ingredients. Add dry ingredients. Dough should be fluffy and "rollable". Shayla always adds more flour a little at a time. Roll in 1" balls and roll in sugar (she uses Sugar in the "raw" for crunch).

Bake at 350 for 7 to 8 minutes.

S'Mores Cookie Bars

S'Mores Cookie Bars (from here)

Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Coffee Cake from Lisa Connolly

Coffee Cake from Lisa Connolly

1 1/2 c. crushed graham crackers
3/4 c. chopped pecans
3/4 c. brown sugar
1 1/2 tsp cinnamon
8 tbsp margarine (melted)

Mix together and set aside.

1 package yellow cake mix
1 c. water
1/4 c. oil
3 eggs

Mix cake mix, water, oil, and eggs with mixer. Pour into 9x13 greased pan (or two 8/9 inch cake pans). Sprinkle the streusel mixture on top of the cake batter. Bake at 350 degrees for about 35 mins. Cool slightly then drizzle with icing.

Icing
1 1/2 c. powdered sugar
1 tsp vanilla
Milk

Upside-Down Cinnamon-Apple Coffee Cake

Upside-Down Cinnamon-Apple Coffee Cake (from here)

1 1/2 c. chopped peeled apples
1 can Pillsbury Refrigerated Cinnamon Rolls with Icing
1/2 c. pecan halves or pieces
2 tbsp margarine or butter, melted
1/3 c. firmly packed brown sugar
2 tbsp corn syrup

Heat oven to 350. Spray 9 inch pie pan with nonstick cooking spray. Spread 1 cup of apples in sprayed pan.

Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 c. apples and pecans.

In a small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.

Bake at 350 for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.

Remove lid from icing. Microwave on HIGH for 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Serve warm.