Jeanette's Famous Apple Syrup

This recipe comes from my friend Jeanette, who shared it in college. I craved it for nearly a decade and then when we got re-connected through facebook she shared it again. I LOVE it!

1 can of frozen apple juice
fill the can up with water and add
Add 1/4 cup real butter and melt it all together
Add 1 cup sugar
Add 2 tbsp lemon juice
Add a dash of salt
Add 1/2 tsp cinnamon
Add 1/2 tsp nutmeg
Add 2 tbsp corn starch

Then you just let it boil to thicken and it is finished
Store left over syrup in a pourable container in the fridge and microwave or boil to reheat for future servings.

Baked Potato Soup

This is our new favorite creamy soup recipe. One of my neighbors brought it to us when I was sick last fall and we have made it a bunch of times since. So, so good!

Baked Potato Soup

4 c. potatoes, cut into chunks (we use red potatoes and leave the skins on)
1 tsp. celery salt
3 T. onion, chopped
3/4 c. butter
6 c. chicken broth
salt & pepper to taste
3/4 c. flour
1 pint half & half

cheddar cheese
green onion, chopped
bacon bits
sour cream

Simmer onions, potatoes, salt & pepper and celery salt in the chicken broth, covered, for 20 minutes or until potatoes are tender. In a separate pan melt butter. Add flour and blend. Cook for about 1 minute. Add half and half and cook, stirring with a wire whisk until smooth and creamy. Add to the potatoes and broth and heat through. Serve with bacon, green onions, cheese and sour cream (if desired).

Peach Cobbler

This recipe came from a ward recipe swap, not long after I moved into the neighborhood. It is really, really quick and so good...

Peach Cobbler

2 large & 1 small cans sliced peaches
½ c. butter, softened
2 c. flour
½ tsp. salt
1 c. sugar
4 tsp. baking powder
1 c. milk

Place peaches in an even layer on the bottom of a 9 x 13 inch glass dish. In a separate bowl, cream sugar and butter until fluffy. Stir in dry ingredients alternately with milk. Beat until smooth. Spoon over fruit. Bake at 350 degrees for 45 minutes or until golden brown.

Texas Fudge Cake

I would have to say that this falls somewhere between chocolate cake and a brownie. It is another of our family favorites. This one came from my Mom, although I am not sure of its origin. I think I might make this one on Valentines Day and then use a heart shaped cookie cutter to make it a little more festive...

Texas Fudge Cake

Bring to a boil:
2 sticks margarine
4 tbsp. cocoa
1 c. water

Pour over:
2 c. flour
2 c. sugar
1/2 tsp. salt
Mix by hand.

Add:
1 tsp. vanilla
2 eggs
1/2 c. milk mixed with 1 tsp. soda
(Mix before you start the cake)

Mix by hand and pour onto a greased and floured cookie sheet. Bake @ 350 for 20 minutes.

About 5 minutes before cake is finished, bring to a boil:
1 stick margarine
6 tbsp. milk
4 tbsp. cocoa

Pour over 1 pound powdered sugar (no more, no less). Mix by hand and then frost cake while it is hot, right out of the oven. SO YUMMY!

Fanciful Fruit Pizza

To carry on this week of sweet treats and in honor of my crazy extended family (Love you guys!)...

1 (18 oz.) package sugar cookie dough
1 (8 oz.) package cream cheese, softened
1/3 c. sugar
1/2 tsp. vanilla
1 c. canned peach slices
1 c. strawberries, sliced
1 c. fresh or frozen blueberries

Preheat oven to 325 degrees. Roll cookie dough onto a 14-inch pizza pan. Press dough evenly into pan and bake for 11-16 minutes or until golden brown. Set aside and allow to cool. In a small bowl, combine cream cheese, sugar and vanilla; beat until fluffy. Spread over cooled cookie crust and arrange fruit on cream cheese mixture. Refrigerate at least 1 hour before serving.

Almond Pound Cake

A few years ago, thanks to Missy, we were introduced to Almond Pound Cake (not sure where she got the recipe). This is hands-down one of Karson's very favorites. It is very quick, easy and yummmmmy...maybe because there is nothing low-cal about it :) This is the "doubled" version of the recipe - you could half it and bake in an 8x8-inch pan.

Almond Pound Cake

1 1/2 c. flour
1 1/2 c. sugar
2 sticks butter
2 tsp. almond extract
4 eggs

Mix all ingredients and pour into a 9x13-inch pan. Bake @ 350 for 20 minutes or until edges are brown. Do not over-bake. Sprinkle with powdered sugar and serve warm.

Carrot Cake

I grew up eating this yummy made-from-scratch carrot cake. I am not sure where the recipe originated from, but my Aunt Kristine has made it for as long as I can remember. This recipe came from her and has been made many, many times in the Kinikini house. We love it (and so does anyone else that we introduce it to...) So why is it so good???? The cream cheese frosting is a big factor, but even more than that is the simplicity of the cake itself - NO NUTS & RAISINS! One little hint - Instead of measuring the carrots exactly, I just buy a one pound bag. Once shredded (in a food processor) it turns out to be just the right amount.

Carrot Cake

3 c. flour
2 c. sugar
1 1/2 c. oil
1 tsp. salt
2 tsp. soda
2 tsp. cinnamon
4 large eggs
3 c. raw carrots, grated

Mix dry ingredients; add oil and stir well. Add eggs one at a time, beating well after each addition. Add raw carrots and mix well again. Pour into ungreased cookie sheet at bake @ 350 for 20-22 minutes. After cake is completely cool, add frosting.

Frosting:

1 lb. box powdered sugar
8 oz. cream cheese
1 cube butter
1 tsp. vanilla

Blend all ingredients together with hand mixer and spread on cake.