"No Bake" Chocolate Cookies

2 – Cups Sugar

½ - Cup fat free milk

½ - Cup butter or stick margarine

3 – Cups quick -  cooking oats

1 – Cup flaked coconut

6 – Tablespoons baking cocoa

6 – Teaspoons vanilla extract

Combine sugar, milk, butter in a saucepan – bring to a boil, stirring constantly. Boil for 2 minutes. Remove from heat. Stir in oats, coconut, cocoa and vanilla. Working quickly , drop by rounded tablespoonfuls onto waxed paper. Let stand until set, about one hour. Yields about 3 dozen or lasts 5 minutes , which ever occurs first  

CRÈME CHEESE PINWHEELS

2 (8oz.) Pkgs. Cream Cheese, softened

1 Pkg. Hidden Valley Ranch Dressing Mix (dry)

2 Teaspoons Minced Onion

4 (12 inch) Flour Tortillas

1 (4 oz.) Can Diced Green Chilies

2 Oz. Black Olives, chopped (optional)

Mix together cream cheese, dressing mix and onion.  Spread evenly on the tortillas.  Drain chilies.  Spread evenly over cream cheese mixture. Sprinkle with chopped black olives.  Roll tortillas tightly.  Chill 2 hours.  Slice into 1-inch slices.  Makes 3 dozen.

PUMPKIN ROLL

THE CAKE:

3 Eggs

⅔ cup Cooked Pumpkin (I used canned pumpkin pie mix)

1 Teaspoon Baking Soda

2 Teaspoons Cinnamon

1 Cup Sugar

½ Teaspoon Nutmeg

½ Teaspoon Salt

¾ Cup Flour

THE FILLING:

8 0z. Cream Cheese, softened

6 Tbs. Margarine, softened

1-Teaspoon Vanilla

1 Cup Powdered Sugar

·        Line a cookie sheet with well-greased wax paper

·        Mix ingredients together and blend until smooth

·        Pour mixture onto cookie sheet

·        Bake in a 350 degree oven for 15 minutes

·        Remove and sprinkle with powdered sugar

·        Flip onto a towel and roll up like a jellyroll.  Refrigerate

·        Leave in the towel until cool

·        Mix filling ingredients

·        Unroll pumpkin roll from towel and spread with the filling

·        Re-roll and refrigerate until ready to eat

·        Slice and enjoy

Thumbprint Cookies

1 cup unsalted butter (softened)

½ cup sugar

2 egg yolks

1tsp. vanilla

2 cups flour

½ tsp. salt

¼ cup current jelly

Cream butter and sugar. Beat in egg yolks and vanilla.

Add flour and salt slowly until well blended. Refrigerate for one hour.

Preheat oven to 350*.

Use ¼ of the dough at a time.

Roll dough onto 1in. balls.

Place on ungreased cookie sheet about 2” apart.

Make a depression in center of each cookie with your thumb.

Put into oven and bake 10 min.

Remove and make depression again.

Fill each depression with current jelly about 1/4tsp.)Return cookies to oven and bake for about 5 min.

Take out and remove from cookie sheet when cool enough to handle

Eat and enjoy.  

Traditional Amish Apricot Pie

2 – 8”unbaked, never fail pie crusts (Recipe follows)

2 – cups dried apricots

2 – cups water

½ - cup water

1-1/2 – tablespoons cornstarch

pinch of salt

3 – tablespoons butter

Heat oven to 425 degrees Fahrenheit:

Roll out piecrusts and use to line an 8-inch pie pan. In a saucepan, bring apricots and water to a boil over high heat. Cook for 10 minutes. Add some sugar and cook for an additional 5 minutes. Drain, reserving 1 cup of juice. Set apricots aside

 Pour reserved apricot juice into a saucepan and add cornstarch and salt; cook over medium – high heat until mixture thickens, stirring frequently. Arrange drained apricots in the piecrust. Pour in thickened apricot juice. Dot with butter. Cover with top crust; flute edges and slit top. Bake for 30 minutes, until crust is golden brown.

Never Fail Pie Crust

2 – cups all-purpose flour

¾ - teaspoon salt

2/3 – cup shortening

2 – teaspoons apple cider vinegar

1 – egg

3-1/2 – tablespoons ice water

In a mixing bowl, combine flour and salt. Cut in shortening with a pastry blender or two knives until mixture is uniform – (it should be fairly course).

  In a separate bowl, Blend vinegar, egg, and water. Make a well in center the flour mixture, pour vinegar mixture into the well and stir until blended. Divide pastry into 2 halves and form into 2 balls.

  For each piecrust, press one ball into a flat circle with smooth edges. On lightly floured surface, roll dough to 1/8-inch thickness with a diameter 1-1/2 inches larger than the pie pan. When rolling, work dough from the center to the edge.

  Transfer dough to the pie pan by lifting one edge of the dough onto the rolling pin and rolling dough around the pin. Unroll dough over pie pan  

Bob’s  Cake

1 – box of yellow or white cake mix

1 – can (15 oz.) crushed pineapple, with juice

2 – cups sugar

1 – package (8oz.) cream cheese

1 – stick margarine

1 – box (16 oz.) powered sugar

1 – teaspoon vanilla

1 – cup chopped pecans

Bake cake as directed on box. Let cool. With a handle of a wooden spoon, poke holes in the top of the cake. In a saucepan, combine pineapple with juice and sugar. Bring to a boil; set aside. In a bowl, mix together cream cheese, margarine, powered sugar, vanilla and pecans. Spoon pineapple mixture onto cake, then frost cake with cream cheese mixture

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