Molasses Sugar Cookies

1 1/2 cups of shortening
2 cups of sugar
1/2 cup of moasses
2 eggs
4 teaspoons of baking soda
4 1/2 cups of flour
1 teaspoon of cloves
1 teaspoon of ginger
2 teaspoons of cinnamon
1 teaspoon of salt


Mix together in order. Roll 1 inch balls in sugar and place on cookie sheet. Bake 375 degrees for 8 to 10 minutes.


-Jake

Monster Cookies

DO NOT DOUBLE RECIPIE!!!

6 beaten eggs
2 cups of brown sugar
2 cups of white sugar
1/2 tablespoon of vanilla
1/2 tablespoon of white Karo syrup (corn syrup)
4 teaspoons of baking soda
1 cup of margarine or butter
3 cups of peanut butter
9 cups of oatmeal
1 cup of chocolate chips (or more)- optional
1 cup of M&M's (or more)-optional


Mix in order. For the oatmeal measure first and then chop in blender. Then pre-heat oven to 350 degrees Farinheit. Place on tray and bake for 10 minutes. DO NOT DOUBLE RECIPIE!!!


-Jake

Belguim Waffles

2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons confectioners sugar
1 tablespoon vegetable oil
2 cups milk
3 eggs, separated
2 teaspoons vanilla
pinch of salt
fruit of your choice
whipped cream
Preparation:
Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks.
Beat the egg whites until they stand in soft peaks and fold into the batter (do not overmix).

Using a 4-ounce ladle, pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes.

Repeat with the remaining batter.

Top with the fruit and whipped cream and serve hot.

Yield: 8 waffles.

Freezing Apricots

To freeze, slice apricots in half and remove the pit, which will impart a bitter flavor. Dip in an ascorbic acid solution to discourage discoloration. Place in airtight baggies in the freezer up to 3 months.

With some varieties, the skin will become tough if frozen without blanching first. Simply blanch in boiling water for one minute, plunge into cold water, drain and freeze. Apricots may also be packed in sugar or syrup for freezing and frozen up to 1 year.

Fresh Apricot Cobbler

Filling:
1.5 lbs of fresh apricots, pitted and cut into 1/2 wedges
7 Tablespoons sugar, or more if apricots are tart
1 Tablespoon all purpose flour
1.5 Teaspoons fresh lemon juice
1/2 Teaspoon almond extract
Topping:
3/4 Cup all-purpose flour
3/4 Teaspoon baking powder
1/4 Teaspoon baking soda
1/4 Teaspoon salt
3 Teaspoons sugar
2 Tablespoons cold unsalted butter, cut into small pieces
1/2 cup buttermilk

Directions
For filling, toss all filling ingredients together in a 9-inch or ceramic pie plate. Let stand until juicy, about 30 mins.
Preheat oven to 400 degrees.
For topping, sift together flour, baking powder and baking soda, salt, and 1 teaspoon sugar in a bowl.
Blend in butter with your fingertips or pastry blender until mixture resembles a course meal.
Stir in buttermilk with a fork until combined. Do not overmix.
Drop rounded tablespoons of dough over filling leaving space in between to allow topping to expand.
Sprinkle with 2 remaining teaspoons of sugar.
Bake cobbler in middle rack of oven about 30 minutes until fruit is tender and topping is golden brown.
Cool slightly for 15 minutes and serve warm, with vanilla ice cream if desired.

Apricot Leather

1 teaspoon lemon juice
2 cups pitted and diced fresh apricots
1/2 cup white sugar


DIRECTIONS
Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge.
Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container

Hershey's Perfectly Chocolate Cake

by Hershey's Kitchens

Ingredients:
2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. HERSHEY'S Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water

1/2 c. (1 stick) butter, melted
2/3 c. HERSHEY'S Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract

Directions:
-Preheat oven to 350 degrees and prepare two 9-inch round baking pans.
-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
0Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
-Stir in boiling water (batter will be thin).
-Pour batter into prepared pans.
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
-Cool 10 minutes; remove from pans to wire racks.
-Cool completely.
-Meanwhile, make frosting: stir melted butter into cocoa.
-Alternately add powdered sugar and milk, beating to spreading consistency.
-Add small amount additional milk, if needed.
-Stir in vanilla.
(About 2 cups frosting.)
-Frost cake when completely cooled, as desired.