1 c butter
2 c flour
4 T sugar
2 t vanilla
2 c finely chopped pecans

Cream butter and sugar. Add flour, vanilla, and pecans.

Roll into balls and bake on an ungreased cookie sheet at 350 for 30-45 minutes.

Roll in confectioners sugar while still slightly warm, then cool and roll again.

From the Hangen Kitchen.



10-12 cinnamon graham crackers
1/2 stick butter (more as needed)

3 – 8 oz packages Philly cream cheese
3/4 c granulated sugar
3 eggs
2 teaspoon vanilla
1 pint sour cream
3 tablespoons powdered sugar

  1. Crush/powder grahams, melt butter completely, then combine in bowl. Press into bottom of spring form pan with spoon.
  2. Take soft cream cheese, granulated sugar, eggs, vanilla, sour cream and powdered sugar in bowl and mix completely. Pour into crust.
  3. Bake at 325 degrees for approx. 45 minutes. Top should have a slightly golden color. Allow to cool on countertop to touch, cover with foil, then refrigerate for minimum of 2 hours.

cherry-tartsYield: about 24 individual tarts

4 cups fresh tart cherries, pitted
1 1/2 cups granulated sugar
4 tablespoons cornstarch
All butter pastry dough prepared and chilled at least 1 hour in advance

Place cherries in saucepan over medium heat. Cover. After a few minutes, the cherries should lose considerable juice. Turn heat to low.

Pour sugar and cornstarch into the hot cherries and mix well. Stirring frequently, cook over low heat until thickened.

Remove from the heat and let cool. If the filling is too thick, add a little water; too thin, add a little more cornstarch.

Optional: store cherry compote in refridgerator for up to 2 days.

When ready, preheat the oven to 375 F.

Roll dough to desired thickness and cut circles large enough to fill individual muffin tin cups. Roll excess edges inward. Fill each cup with cherry compote.

Bake for about 30 minutes or until edges of crust brown. Remove from the oven and place on a rack to cool.


via All Recipes

Yield: About 10 Servings

3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners’ sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners’ sugar

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

Bake at 375 degrees F (190 degrees C) for 15 minutes.

Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.

When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

via All Recipes

Oatmeal Raisin CookiesYield: 48 cookies

3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins

In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.

Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins.

Optional: cover dough with cling wrap and store in refrigerator for 24 hours.

Preheat oven to 375. Drop by teaspoonfuls onto a cookie sheet covered with parchment paper.

Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Peanut Butter Cookies

Yield: about 36 cookies

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 375º.

Mix first six ingredients and set aside. Mix remaining ingredients in a separate bowl and whisk to combine.

Add the dry ingredients to the wet ingredients. Mix until combined.

Roll into .5 oz balls and roll through a bowl of sugar. Place each ball on a cookie sheet covered with parchment paper. Press down with a fork.

Bake for 10-12 minutes.

Nonstick vegetable oil spray
1 1/4 cups all-purpose flour
1 cup sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)

An 8x8x2-inch cake pan or circular springform release metal pan

Chocolate Cake
Preheat oven to 350°. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool completely in pan on a wire rack.

Peanut Butter Icing
Use the $300 Icing as a base, cut butter in half from original recipe and whip in 1/2-3/4 cup peanut butter to taste.

Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter icing over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.