JUDI'S CAKE

JUDI'S CAKE

From Judi Troyer

1 box vanilla wafers, crushed*

1 box raisins

1 pkg. coconut

1 pkg. pecans, chopped

1 can Eagle Brand Sweetened Condensed Milk

Mix ingredients together. Lightly mash into greased pyrex square dish.

Refrigerate.

*Note:  Stir last four ingredients and then add crushed vanilla wafers gradually until the consistency is moist and chewy—the recipe can be dry if there are too many crushed vanilla wafers.

CHOCOLATE CHIP SEA SALT COOKIES

CHOCOLATE CHIP SEA SALT COOKIES

From Niki Reid

Preheat oven to 350.

2 1/4 cups cake flour
1 1/2 cups all-purpose flour
1  1/4 t. baking soda
1  1/2 t. baking powder
1 t. salt
2 1/2 sticks (1  1/4 cups) unsalted butter, softened
1  1/2 cups light brown sugar
3/4 cups granulated sugar
2 large eggs, room temperature
2 t. vanilla extract
12 oz. semisweet chocolate chips
sea salt

Sift flours, baking soda, baking powder and salt into a medium-sized bowl.

Using a mixer fitted with a paddle attachment, cream butter and sugars together until fluffy, about 3-4 minutes.

Add vanilla and eggs, one at a time, mixing well after each addition.

Reduce speed to low, add dry ingredients and mix until just combined.

Drop chocolate chips in and incorporate them by hand.

Press plastic wrap against dough and refrigerate for 1 hour. Dough can be refrigerated up to 48 hours if making ahead of time.

Line a baking sheet with parchment paper or a nonstick baking mat.

Roll cookie dough by hand into golf ball sized pieces, arrange on baking sheet.

Sprinkle lightly with coarse sea salt.

Bake until golden brown and to desired level of doneness, 10-12 minutes for soft chewy cookies, 12-15 minutes for crisp cookies.

Cool cookies for 10 minutes on baking sheet before removing.

Repeat with remaining dough, or reserve dough in refrigerator for baking remaining batches the next day.

Niki's Note:  I often make all dough into balls and freeze so it's super easy to make when I have a craving or we are entertaining.

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all purpose flour

1/2 cup brown sugar, packed

1 t. ground cinnamon

6 T. unsalted butter, cut into chunks

Set aside.

Pancake batter:  

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

Instructions:

First, make the cinnamon streusel.  In medium bowl, combine flour, brown sugar, cinnamon, and butter.  

Mix streusel mixture together with your hands or a fork til crumbly.  Set aside.

Now make the pancakes:

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract.  Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium-low. Coat with cooking spray.  Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.  Cook on the first side until bubbles begin to form, about 2-3 minutes.  Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown. 

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Note from Rachel:   for another variation:  skip all of the streusel and add dark chocolate chips to the pancake batter. We LOVE pumpkin-chocolate-chip pancakes!!