Sugar Cookies

2 sticks butter, softened
1 C sugar, processed in food processor for 30 seconds.
1 egg yolk and one egg
2 tsp vanilla
1/2 tsp salt
2 1/2 C flour

Cream butter and sugar. Add egg yolk, then egg, beating thoroughly between. Add vanilla and salt, blend well. Add flour and mix until incorporated. Refrigerate in two halve for at least 1 hour. Roll out, 1/4 batch at a time. Only roll twice, or the cookies will be tough. Bake at 375 for 9 minutes. Cool on pan 2 minutes, the transfer to rack.

Caramel

This is how we do Family Home Evening in the foothills!

2 C sugar
1 C light corn syrup
2 C heavy cream
1/4 C butter
1 T vanilla
1/4 tsp salt

mix sugar and syrup in heavy saucepan, stir until dissolved and mixture boils. Cook to 270 without stirring. Slowly add one cup of warmed cream so that mixture never stops boiling. Cook to 250, stirring frequently. Carefully add remaining cup of cream, about one tablespoon at a time. stirring constantly. Now add salt and butter and cook to 250, stirring if needed (for softer caramel, cook to lower temp here, to do caramel apples, I cook to 244). Remove from heat, add vanilla. Dip apples while caramel is hot, it thickens quickly as it cools.

Whole Wheat Molasses Doughnuts

Ok, so the whole wheat isn't really that healthy when you fry it...but it makes us feel better:)

2 1/2 C whole wheat flour
3/4 C white flour
2 t baking powder
1/2 t baking soda
1 t salt
1 t ginger
2 t cinnamon
1/2 cloves
1 egg
3/4 C molasses
2/3 C milk
1/4 C vegetable oil

Combine dry. combine wet in separate bowl, then mix together. Don't overmix, it is more tender if you don't mix too much. It will be sticky.

Turn out to floured board, roll to 1/2 inch thick. Fry in deep fryer, drain on paper towel then roll in cinnamon and sugar. Yum!

Black Bottomed Cupcakes

These are really my favorite!

1 pkg chocolate cake mix

Filling:
8 oz cream cheese
1/3 cup sugar
pinch salt
1 egg
splash vanilla
1 cup mini chocolate chips

Mix cake mix as directed. Fill each cupcake 2/3 full (I use pampered chef large scoop)

Cream cream cheese and sugar, add salt, egg and vanilla and mix till blended (I like to use the kitchen aid, mixes faster)
Stir in chocolate chips. Drop by heaping tablespoonful into cupcakes (I use pampered chef small scoop), they will sink as they cook.

Bake at 350 for approx 35 minutes or until cream cheese is just a little bit golden on top.

Once cool, you can serve as is, or squirt a bit of chocolate frosting on top or dust with powdered sugar

Fig Bars

We have a fig tree, so I've tried a couple of fig bar recipes...here is the best one so far...

Filling:

2lbs fresh figs, chopped coarsely

1/2 cup sugar

2T lemon juice

boil stirring frequently until the liquid reduces by about 1/2 cup (can simmer longer, we like it to taste more figgy)

Cookie part:

3/4 C butter

1 C brown sugar

cream together. Add:

1 3/4 C flour mixed with 1/2 t salt and 1/2 t baking soda

add 1 1/2 C oats.

Pat half cookie mixture in bottom of greased 9 X 13 pan. Spoon on figs, pat on remaining topping. Bake at 400 degrees for 25 min. We like it served with ice cream:)

Scones

adaped from Williams-Sonoma Bread cookbook

In a medium sized mixing bowl, combine:

2 cups flour

1 T sugar
2 1/2 tsp baking powder

1/4 tsp salt

With a pastry blender, mix dry ingredients. Then, blend in 4 T chilled butter cut into pieces until it looks crumbly. Add 2/3 cup cream whisked together with 2 eggs all at once, stir to form a sticky batter. Knead in bowl a few times. Divide dough in half, shape into two discs (approx 6 inches in diameter, 1 inch thick). Cut into 4 wedges each and separate. Bake at 400 for 15 minutes. Serve with butter and jam.