Mom's Crescent Rolls

5-6 c. flour

2 TBS yeast

1/3 c. sugar

2 1/2 tsp salt

1/3 c. melted butter or oil

2/3 c. powdered milk

1 egg

2 c. warm water

Directions:

1) Mix ingredients by hand or with wooden spoon

2) Let dough rise in warm oven after turning off heat.

3) Punch down dough, then rest.

4) Divide dough into 3 equal portions

5) Roll each portion into a circle.

6) Spread with melted butter.

7) Cut into triangles

8) Roll up each triangle

9) Bake at 350 for 15 mins

Cheesy Garlic and Chive Potatoes

*from Our Best Bites: Savoring the Seasons cookbook*

Single Recipe for 8x8" pan:
2 pounds baking potatoes (russets)
1 1/2 cups sour cream
1/4 cup freshly chopped chives OR 2 TBSP dried chives
3 cloves garlic, minced
2 TBSP grated onion
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 1/4 cup sharp cheddar cheese, divided
1 1/4 cup grated swiss or Gruyere cheese, divided

Doubled for 9x13" pan:
4 pounds baking potatoes
3 cups sour cream
1/2 cup freshly chopped chives OR 1/4 cup dried chives
6 cloves garlic, minced (1 TBSP)
1/4 cup grated onion
1 TBSP kosher salt
1/2 tsp black pepper
2 1/2 cups sharp cheddar cheese, divided
2 1/2 cups grated swiss or Gruyere cheese, divided

1) Cook potatoes a day ahead. Preheat oven to 425 degrees. Wash potatoes, with skins on, under cold water. Pat dry, Pierce each potato a few times with a knife and then place directly on the oven rack. Bake about 1 hour or until you can easily pierce the potatoes with a knife all the way through. Remove from oven and cool completely. Cover potatoes with plastic wrap, and refrigerate until ready to use.

2) NEXT DAY: Preheat oven to 350 degrees. Using a large hole box grater, grate potatoes with skins on. Some of  the skin will naturally peel off and you can discard it. Combine sour cream, chives, garlic, onion, salt, and pepper in a large mixing bowl. Add grated potatoes and gently toss to combine. Add 1 cup of Cheddar Cheese (or 2 cups, if doubling), and 1 cup of Swiss/Gruyere cheese (or 2 cups, if doubling) and fold in to combine.

3) Spray 8x8 (or 9x13) pan, and place mixture in the greased pan. Sprinkle leftover cheeses on top. Bake 30-40 minutes, until hot and bubbly and lightly browned around the edges. Cool for 10 minutes before serving.

Mrs. Field's Chocolate Chip Cookies

1 lb. butter
2 cups brown sugar
1 1/2 cups white sugar
3 eggs
2 TBSP vanilla
6 cups flour
1 1/2 tsp baking soda
1 1/2 tsp salt
2 cups chocolate chips
2 cup chopped nuts (optional)

Pre-heat oven to 350. Combine all ingredients well and beat for 3-4 minutes. Taste the dough to make sure it's delicious...;) Grease cookie sheets. Drop dough by tablespoon onto cookie sheet. Bake 10-12 minutes. Remove from oven, and allow to cool for 2 minutes before transferring onto cooling rack.

**Can also substitute plain M&Ms in place of the chocolate chips.

Pumpkin Spice Bundt Cake

3/4 cup butter

2 cups sugar

15 oz. can pumpkin

4 eggs

1 tsp vanilla

3 cups flour

2 1/2 tsp cinnamon

2 tsp baking soda

1 1/2 tsp cloves

1/2 tsp salt

1 cup chopped walnuts

1 cup raisins (optional)

Mix ingredients well. Grease and flour 10 inch fluted tube pan. Cook at 350 degrees for 55-65 minutes. Cool for 10 minutes, then dump out. Spread icing on top.

ICING:

1/2 cup butter

1 cup sugar

5 oz. evaporated milk

1/4 cup maple syrup

1/4 tsp vanilla

Melt butter in a saucepan. Stir in sugar and evaporated milk, stirring constantly, until it boils. Boil for 6 minutes. Remove from heat and add maple syrup and vanilla. Pour into another bowl and cool for 10 minutes. Beat 8-10 minutes, until thick and creamy. Spread on cake.

Rave Review Coconut Cake

*recipe from my mom's friend, Roly Ellis*

1 box yellow cake mix

1 box vanilla instant pudding

1 1/3 cup water

4 eggs

1/4 cup oil

2 cups coconut

1 cup chopped walnuts or pecans

-Mix ingredients. Pour into greased and floured 9x13 inch pan, or 3 9-inch pans. Bake at 350 degrees for 35 minutes.

Coconut Cream Frosting:

4 TBSP butter, divided

2 cups coconut

8 oz. cream cheese

2 tsp milk

3 1/2 cups powdered sugar

1/2 tsp vanilla

Melt 2 TBSP butter in a skillet. Add coconut; stir over medium heat until golden brown. Spread on a absorbent paper towel. Cream the remaining 2 TBSP butter with cream cheese. Add remaining ingredients and mix well. Stir in 1 3/4 of toasted coconut. Ice the cake. Then sprinkle remaining toasted coconut over the top of the cake.

Iced Pumpkin Cookies

COOKIE:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract (alternately, you can use maple extract for pumpkin maple cookies)
1 cup chocolate chips

ICING:

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract (alternately, you can use maple extract for pumpkin maple cookies)

1) Mix all ingredients well.
2) Place on lined cookie sheet with large sized cookie scoop.
3) Bake at 350 degrees for 15-20 minutes.
4) Cool completely on cooling rack before using a basting brush to brush on the glaze.

Oatmeal Butterscotch Cookies-Mel's kitchen cafe

• 1 cup (2 sticks) butter, softened to room temperature
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups all-purpose flour
• 2 3/4 cups old-fashioned rolled oats
• 2 cups butterscotch chips
• 
  

1. Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined.
2. Bake at 350 degrees for 10-12 minutes.