Grandma Violet’s Cream Puffs

½ cup margarine

1 cup boiling water

1 cup sifted flour

¼ teaspoon salt

4 eggs

Boil water, add margarine, then flour, salt, and one egg at a time, stirring fast and constantly until batter appears to be leaving side of pot. Spoon on baking sheet the size you want. Make sure there is space between each spoonful so that it does not adhere to each other. Bake at 450 degrees for 15 minutes, then lower heat to 325 degrees and bake another 25 minutes.

To make custard filling:

2/3 cup sugar

½ teaspoon salt

1-1/2 tablespoons cornstarch

1 tablespoon flour

3 cups milk (you can use canned Carnation diluted)

1 tablespoon butter or margarine

1-1/2 teaspoon vanilla

Cook first 5 ingredients until it begins to thicken, then add egg yolks, stirring constantly, then butter and vanilla. Do not overcook because it will be too tacky.

Lilikoi Chiffon Pie

S. Mahelona

4 large eggs, separated

1 cup sugar

1 package unflavored gelatin with ¼ cup water

½ cup lilikoi juice

Sprinkle gelatin with ¼ cup water and set aside. Mix egg yolks with ½ cup sugar until well blended. Put in double boiler and stir constantly until think. Take double boiler off flame. Add gelatin and lilikoi juice and put aside to cool.

In separate bowl, beat egg whites with ½ cup sugar until stiff. Fold lilikoi mixture into egg whites until well blended. Pour into cooked pie shell and chill until set (1-3 hours).

Shoyu Meatloaf

Auntie Shirley

2 lbs. ground beef

1 medium round onion (diced)

4 slices bread (broken into pieces)

3 large eggs

½ cup milk

½ cup shoyu

2 tablespoons sugar

Mix all ingredients together and shape in loaf pan. Bake at 350 degrees for 1 hour.

Grilled Baby Back Ribs

Auntie Shirley

2 racks baby back ribs (each 2 to 2.5 lbs)

6 cloves garlic coarsely chopped

1 piece (2 inches) fresh ginger, peeled and coarsely chopped

1 teaspoon brown sugar

1 tablespoon black pepper

1 tablespoon honey

1 tablespoon soy sauce

1 tablespoon Asian fish sauce

4 tablespoons Hawaiian salt

4 teaspoons white pepper

Place each rack in baking dish large enough t hold them in a single layer. Mix the next (8) ingredients and spread over the ribs on both sides. Marinate, covered, and place in refrigerator for 1 to 4 hours. Set up grill. Place ribs bone-side down and rill 8 to 12 minutes per side. Brush sauce left in pan on both sides while grilling. When done, the ribs will have shrunk back from the ends of the bones by about ¼ inch. Transfer ribs to a cutting board and cut them into individual ribs. Serve.

Barbecue Short Ribs (Portuguese Style)

Auntie Shirley

3 lbs. short ribs cut into pieces. Brown in 3 tablespoons shortening and 1 clove of garlic, minced.

After browning on all sides. Top with 3 medium onions (sliced)

Sauce:

1 cup ketchup

1 teaspoon curry powder

1 tablespoon brown sugar

1 teaspoon salt

½ teaspoon dry mustard

½ cup vinegar

1 teaspoon chili powder

1 cup beef stock (or one can bullion soup)

1/8 teaspoon pepper

Combine all ingredients and pour over meat. Simmer for 1 and ½ hours or until meat is tender.

Skillet Enchiladas

Auntie Shirley

1 (10-3/4 oz.) can condensed cream of mushroom soup

1 (10 oz.) can enchilada sauce

¼ cup milk

1 tablespoon chopped seeded canned green chili peppers

8 canned or frozen tortillas

Cook oil (optional)

2 and ½ cups shredded sharp American cheese (10 oz)

½ cup chopped pitted ripe olives

1 pound ground beef

½ cup chopped onion

In a sauce pan, combine cream of mushroom soup, enchilada sauce, milk and green peppers. Heat until bubbly. Thaw frozen tortillas. Dip tortillas, one at a time, in the hot sauce until tortillas become limp (or heat some cooking oil in a small skillet, dip tortillas until they become limp). Drain tortillas. Set aside ½ cup cheese. Place ¼ up of shredded cheese on each tortilla, sprinkle with olives. Roll up each tortilla as for a jelly roll. In a skillet, cook beef and onion until brown and tender. Drain off fat. Stir hot sauce mixture. Arrange tortillas, seam side down, in sauce in skillet. Bring to boil and reduce heat. Cover and cook for 5 minutes or until heated through. Sprinkle with remaining ½ cup cheese. Cover and cook about 1minute or until cheese melts. Makes 6-8 servings.

Banana Fritters

Auntie Shirley

Batter:

2 cups flour

1 teaspoon salt

1 cup water

4 teaspoons baking powder

¾ cup sugar

Blend in blender

Cut 4 bananas into 1-inch pieces. Dip each piece in batter. Deep fry until golden brown.

Taiwan Mushi

Aunty Shirley

 (I think the Japanese name is Chawan Mushi, but this is not strictly the Japanese dish — it's more local style)

2 lbs ground beef, pork, or turkey

1/2 cup mushrooms (I like reconstituted dried shiitake mushrooms)

1/2 cup bamboo shoots (shredded)

One medium round onion, sliced

8 T shoyu

8 T sugar

4 large eggs, beaten

2 blocks tofu (1 firm, 1 soft)

Fry meat, drain oil, add shoyu, sugar, mushrooms, bamboo and onion.

Layer tofu (crumbled) on bottom of 9 x 13 casserole dish.

Second layer is meat mixture.

Third layer is beaten eggs.

Bake at 350 degrees for 35-45 minutes, until eggs are set.

Local Style Sweet Potato Salad

Brenda V

8 servings

1 lb purple sweet potatoes, cooked and cubed

1 lb sweet potatoes or yams, cooked and cubed

1 small Maui onion, sliced

½ green pepper, slivered

½ red pepper, slivered

½ yellow pepper, slivered

Salad dressing

6 Tablespoons salad oil

6 Tablespoons sugar

¼ cup vinegar

¾ teaspoon salt

¼ teaspoon prepared mustard

Dash of pepper

Dash of Worcestershire sauce

2 slices onion

1 clove garlic, crushed

½ bay leaf

 In a salad bowl, combine potatoes, onion, and peppers.  Chill.  In small bowl, combine the remaining ingredients.  Chill.

Before serving, remove garlic and bay leaf from dressing; pour over salad.  Chill for another hour.

Nutrition per serving:

170 calories                    18 grams carbohydrate  1.5 grams protein     10 grams fat  143 mg sodium                   2.5 grams fiber                                    

Food Exchanges: 1 carb choice, 2 fat

Chinese Chicken Salad

Auntie Shirley

1 medium head Iceberg or Romaine Lettuce

1/2 cucumber (sliced in small strips)

1/2 c. sliced Char Siu (or ham)

1 c. sliced, cooked chicken breast

{Lay in serving platter in this order.}  Pour Sauce over salad.  Sprinkle with wun tun chips. SERVE!

SAUCE

6 TBS. granulated sugar

6 TBS. Japanese Rice Vinegar

2 tsp. salt

1 tsp. shoyu

1/2 c. olive oil ( or any type oil)

Mix well so sugar dissolves.  Pour over chicken salad.  Leftover sauce will keep forever or to use on other salads.  

Easy Corn Casserole

Lisa R

1 can kernel corn (drained)

1 can cream corn

1 cup sour cream

1 box corn muffin mix

1/2 stick melted butter

Shredded cheese

 Preheat oven to 350 degrees.  Mix above ingredients until just blended; minus the cheese.

Bake at 350 for 40 min.  Top with cheese. Bake 5 min more to melt cheese.

Enjoy!

The recipe is for a 9x9 size casserole. I usually make a double batch for 13x9 in. pan. I also like to add green chiles to spice it up a bit.

Spinach Casserole

Brenda V.

4-6 side servings

2 packages chopped spinach, thawed and drained well

1 can cream mushroom soup

1-2 teaspoons dry onion soup mix

1 cup mayonnaise, can use low fat

2 eggs

Grated cheese

Chopped onions if desired.

 Mix all ingredients.  Pour into greased casserole dish.  Bake at 350 degrees for 30 minutes.

Top with grated cheese.  May put back in oven for 3-5 minutes to melt cheese.

Serve with fruit salad and bread or rice.

*For main dish, double recipe and bake in 13 x 9 x 2 inch pan

Sweet Potato Pecan Parfait

Cathy W.

5 1/2 lbs. sweet potatoes (about 4 large)

1 cup low fat plain Greek Yogurt

3 TBS honey

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/8 tsp ground nutmeg

1/2 cup unpacked light brown sugar

2 cups pecan halves, toasted & coarsely chopped

Preheat oven to 350°

Roast sweet potatoes until soft and cooked (about 30-40 minutes)   When potatoes are fully cooked, remove and cool.  Scoop potatoes from their jackets into a mixing bowl and add yogurt, honey, salt spices and brown sugar.  Beat until smooth. 

Alternate layers of sweet potato mixture and chopped pecans in a parfait cup or glass.  Sprinkle top with chopped pecans.

Enjoy!

Nice and Light Stuffing

 Brenda V

Makes 14 cups: enough for 12-15 lb turkey

½ cup margarine

1 cube chicken bouillon

2/3 cup green onions, chopped

1 cup round onion, chopped

½ teaspoon sage

1 (13 ounce) package bread crumbs, unseasoned

½ teaspoon pepper

8 ounces fresh mushrooms, sliced

2 Tablespoons parsley, chopped

1 (8 ounce) can water chestnuts, chopped

1 cup water.  If not putting stuffing in turkey, add an extra 1-2 cups water.

1 cup chopped celery

 Melt margarine in large pot over medium heat.  Add bouillon cube, onions, celery, sage and green pepper.   Cook until onion is soft, stirring occasionally.  Add mushrooms, parsley, water chestnuts, and water.  Simmer for a few minutes until mushrooms are cooked.

Add bread cubes and toss together.

Stuff turkey or put in pan, cover with foil and put in oven with turkey.  OR use a Crockpot that has been sprayed with nonstick spray.  Cook on high for 4-6 hours.  This saves oven space .

Per ½ cup serving:  95 calories, 4 grams fat, 272 mg sodium, negligible cholesterol

Au Gratin Potatoes

Brenda V

Cheese sauce:

½ cup finely chopped onion

                                ¼ cup margarine

                                1 Tablespoon flour

                                1 teaspoon salt

                                ¼ teaspoon pepper

                                2 c. milk

                                2 c. shredded cheddar cheese

                                ¼ cup fine dry bread crumbs

2-3 pounds of potatoes, peeled, and sliced

 Cook and stir onion in margarine in a 2 quart sauce pan.

Stir in flour, salt, and pepper.  Cook over low heat.  Stir constantly.  Remove from heat.  Stir in milk and 1 ½ cup cheese.  Heat to boiling, stirring.  Boil 1 minute.

Put potatoes into a casserole dish.  Pour sauce over potatoes.  Top with remaining cheese and crumbs.

Bake at 325 degrees for 45 minutes.

Spicy Eggplant

Brenda V

6 servings

Nonstick cooking spray

5 medium long eggplants or 1 large round eggplant, slice diagonally into ½ to 1 inch pieces

¼ - ½ teaspoon crushed chili peppers

2 cloves garlic, minced

2 inch piece of ginger, minced

2-3 stalks green onion, finely chopped

Sauce: 

2 Tablespoons low sodium shoyu

                ½ cup water

                ¼ teaspoon black pepper

                1 teaspoon sugar (optional)

                1 teaspoon vinegar

                4 teaspoons cornstarch

                1 teaspoon sesame seeds

 Combine sauce ingredients in a small bowl.  Set aside.

Coat bottom of a large skillet with non-stick cooking spray.  Stir fry eggplant, chili peppers, garlic and ginger until slightly brown.

Cover and steam until eggplant is tender, add green onion.  Add sauce to vegetable mixture and cook until thickened, stirring gently.  Serve hot.

1 serving:  30 calories, 0 fat, 0 cholesterol, 95 mg

Asparagus and Mushroom Sauté

Brenda V

6 servings

1 pound tender asparagus spears

½ cup chopped green onions

3 Tablespoons olive oil

1 pound mushrooms, cut into halves

2 Tablespoons chopped fresh thyme or 2 teaspoons dried thyme

1 teaspoon salt

½ teaspoon pepper

6 Tablespoon water

½ cup grated Parmesan cheese

2 teaspoons grated lemon zest (optional)

 Trim the asparagus and cut into 1 inch pieces.  Cook the green onions in the olive oil in a skillet over medium heat for 1 minute, stirring constantly.  Add the asparagus, mushrooms, thyme, salt and pepper.  Cook for 3 minutes, stirring constantly.   Stir in water.  Cook covered for 2 minutes, drain.

Spoon into a serving dish.  Sprinkle with the cheese and lemon zest to serve.

Grilled Cheesy Potatoes

Brenda V

4 servings

Nonstick cooking spray

1 ½ pounds small red potatoes, cut into thin wedges

1 cup chopped red onion (1 large); a medium white/yellow onion will work

6 cloves garlic

¼ to ½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup butter, cut into 1 inch pieces

½ cup shredded Swiss cheese (2 ounces); try other cheese

¼ cup grated Parmesan cheese

 Fold a 36 x 18 inch piece of heavy-duty foil in half to make an 18-inch square.  Lightly coat the foil with cooking spray.  Place potatoes, onion, and garlic in center of foil.  Sprinkle with salt and black pepper.  Top with butter pieces, Swiss cheese, and Parmesan cheese.  Bring up opposite sides of foil and seal with a double fold.  Fold remaining edges together to completely enclose vegetables, leaving space for steam to build.

For a charcoal grill, place vegetable packet on the grill rack directly over medium coals.  Grill, uncovered for 30-35 minutes or until potatoes are tender, turning packet over once.  For a gas grill, preheat grill.  Reduce heat to medium.  Place vegetables on the grill rack over heat.  Cover and grill as above.  Serve immediately.

Per serving:  326 calories, 18 grams fat, 10 grams saturated fat, 50 mg cholesterol, 348 mg sodium, 33 grams carbohydrate, 4 grams fiber, 10 grams protein.        Made in Enrichment 2008)  Prep time 25 minutes, grill 30 minutes

Baked Yam Casserole

Brenda V

8 servings

4 medium yams

1 cup unsweetened applesauce

¼ cup brown sugar

2 Tablespoon margarine

Cinnamon

 Boil yams until soft, skin and slice into ¼ inch rounds, place in 8 x 8 inch casserole dish.  Layer with the following ingredients:  applesauce, brown sugar, margarine and cinnamon.

Bake at 375 degrees for 30 minutes.  This can be made a day ahead.

1 serving = ½ cup  151 calories, 37 mg sodium, No cholesterol, 2.5 grams

Scalloped Potatoes

Brenda V(what I grew up with)

8 servings

8 large potatoes, sliced

1 large onion sliced

 Layer potatoes and onion in ungreased casserole- size to fit potatoes.  Add salt and pepper as desired.

Make white sauce:         

1 cube (1/2 cup) butter or margarine, melted

½-3/4 cup flour

4 cups milk or amount for desired thickness (medium white sauce)

2-3 dashes Worcestershire sauce

Pour white sauce over potatoes.  Cover with foil.

Bake in 350 degree oven for 1 ½ hours, until potatoes are tender.  May add cheese on top at the end of cooking time if desired.

               

Caribbean Beans

Brenda V

6 servings

2 (16 ounce) cans black beans, drained and rinsed

1 (8 ounce) can crushed pineapple, drained

½ cup firm, packed brown sugar

1 Tablespoon minced fresh ginger

½ cup chopped green onion

½ cup tomato-based BBQ sauce

2 Tablespoons lime juice

2 teaspoon dry mustard

 In a 1 ½ -2 quart shallow casserole dish, mix pineapple, barbecue sauce, sugar, lime juice, ginger and mustard.   Stir in beans and onions.  Can be covered and chilled up to 2 days before cooking. 

Bake uncovered at 375 degrees until bubbling in center (25 minutes).  Stir occasionally while baking. 

1 serving:  180 calories, 36 grams carbohydrate, 9 grams protein, 1 gram fat (.2 grams saturated fat), 0 cholesterol, 8 grams fiber, 210 mg sodium.

Wun Tun

Bev B.

Makes 4 dozen

1lb ground pork
6 shrimp, chopped
2 TBS green onion, chopped
1/4 C water chestnuts, chopped
2 TBS chinese parsley, chopped
1 egg, beaten
1 tsp cornstarch
1 package wun tun squares


Combine all ingredients except for wun tun squares.  Mix thoroughly.  Place about 1 tsp of mixture in center of wun tun square.  Dampen edges of wun tun square with water and fold in half, then cross over both ends.  Seal with water. 

For gift giving, freeze wun tun in air tight plastic bags.  Include instructions to fry in deep oil until light brown. 

Beef Tomato

Auntie Shirley

1lb. ground turkey (beef or pork) - brown in large pot

1 medium round onion -slice and add in meat

Add:

3 medium bell peppers (sliced in strips)

4 stalks celery(slice in slanted strips

1 can whole mushrooms or stems and pieces

1- #2-1/2 can diced tomatoes

1/2 c. teriyaki sauce (shoyu with 6 heaping Tbs. brown sugar)

Add all these ingredients at once and simmer covered for about 45 minutes. 

Serve

Barbecue Beef Back Ribs

Auntie Shirley

One (3 lb. to 4 lb.) beef back ribs (usually has 7-8 pieces)

Shake each piece in a floured bag and coat well

Brown in frying pan with cooking oil, Turn over and brown other side.  Throw out excess oil...

Mix: 1 (16oz) bottle Russian Salad Dressing or any other tomato dressing

Equal amount of teriyaki sauce (shoyu/brown sugar)

Pour ribs in large pot or frying pan.  Simmer for about 2 hours( after one hour of simmering, turn over ribs to coat other side w/sauce.)

Sweet & Sour Spareribs

Auntie Shirley

One slab Baby Back Pork Ribs

Boil and simmer 45 minutes to one hour.  Add one clove garlic and one piece of ginger. 

SAUCE

1 c. brown sugar ( not packed)

1/2 c. vinegar

1 tsp. salt

1 Tbs. grated ginger

1 c. pineapple Juice

1/2 c. Mirin or Sherry Wine (optional)

1 Tbs. cornstarch (for thickening)

Pour over ribs and simmer for another 30-45 minutes.

Braised Beef Burgundy

Auntie Shirley

2 lb. cubed round steak ~ cut in 1-inch cubes

Dredge in flour and brown on all sides. 

Sauté 2/3 cups chopped round onion until tender

Add to meat: 

1 c. each of diced celery and carrots

1 can Consommé or Onion Soup

1 c. water

1/2 c. Burgundy Wine (optional)

1/4 tsp pepper

1 tsp Worcestershire Sauce.

pinch of Oregano and Salt to taste

Cover and Simmer for 2 hours, stirring frequently, adding water if necessary.  Thicken gravy, if desired. 

Serve on platter of noodles or rice. 

$250 Chocolate Chip Cookies

Lisa R

5 c. blended oatmeal**

2 c. butter

2 c. brown sugar

2 c. sugar

4 eggs

2 tsp vanilla

4 c. flour

1 tsp. salt

2 tsp. soda

2 tsp baking powder

1 (8oz) Hershey Bar (grated)

24 oz pkg.  milk chocolate chips *

3 c. chopped nuts (your choice; I usually use pecans) *

**Measure oatmeal and blend about 1 cup at a time in a blender, until a fine powder. 

Cream the butter and both sugars.  Add eggs and vanilla.  Mix together dry ingredients( flour, oatmeal, salt, soda and baking powder) and add slowly to creamed mixture.  Add Chocolate chips, H. bar. and nuts.  Roll into balls and place two inches apart on a cookie sheet.  Bake for about 10 minutes at 375°.  Make approx 112 cookies.  (can be halved, but why would you?)

* for variation try white choc. chips and macadamia nuts.  We also throw in some coconut too.  

Sour Cream Sugar Cookies

Lisa R

½ cup Butter
1 cup Sugar
1 egg
1 tsp. Vanilla extract
½ cup Sour cream
2 2/3 cups Flour
1 tsp. Baking powder
½ tsp Baking soda
½ tsp Salt

Cream together butter and sugar until light and fluffy; about 3 minutes. Add Egg and vanilla and mix well. Add baking powder, soda and salt, mix well. Alternate adding flour and sour cream until well blended. Wrap dough in wax paper and refrigerate for 2 hours.

Sprinkle work surface with powdered sugar, and roll out dough to 1/4-inch thick. Cut into desired shape using cookie cutters. Place cookies on baking sheet greased with butter or parchment paper. Bake 8- 10 minutes. Do not allow cookies to brown. Let sit on baking sheet for 2 minutes and then move to a cooling rack.

BTS Cake

Lisa R.

Ingredients:

1 German chocolate or other chocolate cake, baked, 13x9-inch pan

3/4 cup fudge topping

3/4 cup caramel or butterscotch topping

3/4 cup sweetened condensed milk

6 chocolate covered toffee bars

1 tub of whipped topping or whipped cream

Preparation:

Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped cream  and crush the 3 remaining toffee bars to decorate the top. Yumm!  Serves 12 

"Terayaki" Meat Loaf

Shirley M.

2 lb ground turkey

1 medium round onion (chopped)

4 slices brown bread (broken into pieces)

4 large eggs (beaten)

1/2 c. milk (or diluted canned Carnation cream)

Mix all together until well blended.  

In a separate bowl mix the following:

1/2 c. low sodium shoyu

1/2 c. brown sugar

1 tsp. grated ginger (optional)

2 Tbs. mayonnaise

1 clove garlic (mashed) (optional)

Combine all ingredients, shape and place in meat loaf pan.  Bake at 350° for one hour.  VERY GOOD

Pineapple Sweet Potato Quinoa Waffles

Bev B. (originally from Auntie Mary)

1- 1/4 c. Quinoa flour (can be made in food processor or wheat grinder)

1 c. whole wheat flour

4 tsp baking powder

1 tsp. cinnamon

1/4 tsp nutmeg

1/4 tsp salt

2 Tbs. honey

2 large eggs

2- 1/4 c. milk

1/3 c. butter, melted

1 tsp. vanilla

1 c. sweet potato, cooked and mashed

1 c. pineapple, drained

Preheat Waffle iron,  spray waffle plates with oil.   In a large bowl, sift Quinoa flour, whole wheat flour, baking powder, cinnamon, nutmeg and salt

In a medium bowl, beat together the honey, eggs, milk, butter, and vanilla.  Add the wet ingredients to the dry and stir until combined.  Add mashed sweet potato and pineapple and fold into batter.  

Ginger Garlic Rock Salt Rub

Bev B. (originally from C Elfalan)

1 large(Costco sized) bag of rock salt

1 bag red alae salt (you can find it at Safeway)

fresh ginger root, coarsely grated (add to taste)

fresh garlic, coarsely grated (to taste)

1 bottle coarse black pepper (4-6 oz depending on how spicy you want it)

Combine ingredients well... spread on large baking sheet.  Bake at 250 degrees for at least 2 hours until mixture turns a light brown.  mix/stir every 15-20 minutes; so it evenly roasts.  Place in airtight container and use on poultry, pork, steaks, etc.  (**be cautious of getting the steam in your face, as the spices can give you and unwanted 'spice facial')

Alices's Pistachio-Crusted Salmon

Bev B.

4 salmon fillets (1 inch thick and 6 oz. each)

1 tsp. sea salt

1/2 tsp pepper

1/4 c. mayonnaise (mixed with lemon juice and dill weed as you prefer)

1/2 c. finely chopped pistachios*(cover fillet completely)

Place fillets on a greased baking sheet, sprinkle with salt and pepper.  Spread with mayonnaise mixture and sprinkle with pistachios.   

Bake at 375° for 15-20 minutes.    Serve across a tossed salad or as the entree for a meal.  

(* optional: can use macadamia nuts or pecans)

Chewy Chocolate Cookies

Bev B. (originally from Bev's sister)

3 cups blanched Almond flour

1/2 tsp. sea salt

1 tsp baking soda

1/2 c. arrowroot powder or cornstarch

1/4 c. unsweetened cocoa powder

1/2 grape seed oil or oil or butter

3/4 c. Agave Nectar or Sugar

1 Tbs. vanilla extract

Preheat oven to 350°

Line 2 large baking sheets with parchment paper or oil pan.   In large bowl, combine the almond flour, salt, baking soda, arrowroot powder and cocoa powder. 

In a medium bowl, whisk together the grape seed oil, agave nectar and vanilla.  Sit the wet ingredients into the Almond flour mixture until thoroughly combined.  Scoop the dough a scant 1/4 c. at a time onto the prepared baking sheets.  Leaving 2 inches between each cookie. 

Bake for 10-15 minutes, until the tops of the cookies look dry and start to crack.  Be careful not to overcook.  Let the cookies cool on the baking sheets for 30 minutes and spread with frosting just before serving. 

Butterscotch Bundt Cake

Jenny J

1 yellow cake mix

1 package butterscotch pudding mix, 3 oz instant

4 eggs

1 c. water

1 c. cooking oil

Mix ingredients and beat at medium speed for 4 minutes.  Pour into a well- greased bundt pan.  Bake at 350° for 40-45 minutes. 

Lemon Crinkle Cookies

Jenny J

1/2 c. butter, softened

1 c. sugar

1/2 tsp. vanilla

1 egg

1 tsp. lemon zest

1 Tbs.  fresh lemon juice

1/4 tsp. salt

1/4 tsp. baking powder

1/8 tsp. baking soda

1- 1/2 c. flour

1/2 c. powdered sugar

Preheat oven to 350°.  Grease cookie sheet.  In a large bowl, cream butter and sugar together until light and fluffy.  Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.  scrape sides of bowl and mix again briefly.  Pour powdered sugar onto a large plate.  Roll a heaping teaspoon of dough into a ball and roll in pwdr sugar.   Place on baking sheet and repeat with remaining dough. 

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. 

Donut Muffins

Jenny J (originally from Hillary)

1/3 c. shortening

1 c. sugar 1 egg

1- 1/2 c. flour

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1/2 c. milk

butter, melted

cinnamon

sugar

Grease a 12-cup muffin tin.  Cream shortening and sugar; add egg.  Beat well.  Sift flour, salt, nutmeg, and baking powder.  Add alternating to sugar-egg mixture with milk.  Fill muffin tins approximately 1/3 full with muffin batter.  Bake at 350° for 2-25 minutes.  Remove from the tins and dip tops (or the whole thing!) in melted butter, then roll in cinnamon and sugar. 

**Make sure not to over bake the muffins.  the very outside edges will be brown, but the rest of the top should be close to white in color.