Cinnamon Jumble Cookies

Most people have never heard of Cinnamon Jumble cookies, which is a shame because they are absolutely delicious.  This is a recipe that I my grandmother taught me, she learned it from her aunts when she was a young girl.  These cookies are incredibly soft and remind most people more of cake than a cookie.  They make a great alternative to the everyday chocolate chip and sugar cookies.  In addition, they are easy to make and almost everyone loves them.  I enjoy making these cookies around the holidays for a few reasons.  For one, cinnamon is a great flavor and smell in the winter time.  Secondly, it is something completely different from the other cookies served around that time of the year.

Ingredients:

• ½ cup of shortening (part butter)
• 1 cup of sugar
• 1 egg
• ¾ cup of buttermilk (¾ cup of milk and ¾ tablespoon of vinegar)
• 1 teaspoon of vanilla
• 2 cups of flour
• ½ teaspoon of baking soda
• ½ teaspoon of salt

For cookie topping:

Mix together:

• ¼ cup of sugar
• 1 teaspoon of cinnamon

First mix thoroughly the shortening, sugar, and egg.  Then stir in the buttermilk and vanilla.  Sift together the flour, baking soda, and salt.  Add the dry ingredients to the shortening mixture gradually.  After all the ingredients are mixed together, let the dough chill for at least an hour.  Then drop rounded teaspoons about 2 inches apart on an ungreased cookie sheet.  Sprinkle with the mixture of sugar and cinnamon.  Bake at 400 degrees Fahrenheit for 8 to 10 minutes, until the cookies are set but not brown.  Let the cookies cool and enjoy!

A Basic Pizza Dough

Everyone loves a good pizza.  Unfortunately, a good pizza crust recipe is hard to find.  Luckily, I have finally found one that I can’t wait to share!  I also got this recipe from my grandmother; it is the only recipe for pizza crust she has ever liked.  I remember when I was a child begging her to please make pizza.  She always complained that it took too long to make, but she usually would give in much to my delight.  Hence, the only downside to this recipe is that it takes some extra time and planning in advance.  However, the result is definitely worth it!

Ingredients for 1 crust:

• 1 package of active dry yeast
• ½ cup of warm water
• 1 ¼ to 1 ½ cups of all purpose flour
• 1 tablespoon of olive oil
• ½ teaspoon of salt
• ¼ teaspoon of sugar
• pizza sauce
• cheese and other toppings

First, dissolve yeast into the warm water.  Then stir in oil, salt, sugar, and half of the flour.  The stir in remaining flours gradually until the dough is easy to handle.  Knead the dough for about 10 minutes.  Then place the dough into a greased bowl.  Cover and let rise in a warm place for about 20 minutes.  Next, punch the dough down.  At that time, cover and refrigerate for at least 2 hours, but not longer than 48 hours, punching the dough as necessary.  Then grease your pizza pan and spread the dough evenly.  Cover with your favorite sauce, cheese, and topping.  Then place in the oven for about 20 minutes at 350 degrees Fahrenheit.  Serve and enjoy!

Cheesecake

This is a recipe I got in high school from my Food and Nutrition teacher.  After making it for class, I copied the recipe to make it again and again.  I usually make cheesecake for summer festivities, such as picnics, parties, and reunions.  I tend to get the best results using strawberry or cherry pie filling as the topping, but you can use almost any fruit or even chocolate if you desire.  I always get compliments and people tend to fight over who gets the last piece.  On the plus side, I never have to worry about bringing the leftovers home.  Although this recipe is a bit time consuming, it is definitely worth the wait.  The finished product will without a doubt make your mouth water.

Ingredients:

• 1 package of graham crackers (16 squares)
• 1 cup and 2 tablespoons of sugar
• 3 tablespoons of melted butter
• 19 oz. of softened cream cheese
• 2 teaspoons of grated lemon peel (optional)
• ½ teaspoon of vanilla
• 3 eggs
• Favorite pie filling toppings

To make the crust:

First preheat the oven to 350 degrees Fahrenheit.  Then crush your graham crackers in a large baggie using a rolling pin.  Then measure out 1 ¼ cups of the graham crackers and mix the crumbs with 2 tablespoons of sugar and 3 tablespoons of melted  butter.  Then press the mixture to the bottom of a 9-inch spring-form pan.  Bake for 10 minutes at 350 degrees Fahrenheit.  Let cool, or the cream cheese will curdle.

To make the filling:

Reduce the oven’s temperature to 300 degrees Fahrenheit.  Then beat the softened cream cheese in a large mixer bowl.  Add 1 cup of sugar gradually and beat until fluffy.  Add the vanilla and grated lemon peel if you wish to use it.  Then beat in 3 eggs, one at a time.  Then pour the filling over the already made and cooled crumb crust.  Bake at 300 degrees Fahrenheit until the center is firm, which will take about an hour.  Let cool to room temperature.  Then refrigerate for at least 3 hours, but no longer than 10 days.  Loosen the edges of the cheesecake with a knife before removing the side of the pan.  Cut into slices and serve with desired pie filling toppings.

Jell-O Cake

I just recently started to make Jell-O Cake, because I received a request for one.  After making it once, I fell in love with this recipe and its simplicity.  The cake recipe is one my grandmother gave me years ago and I have made many, many times.  However, I just recently tried this variation and I think it will make a great quick and easy summertime treat.  It also allows you to be creative and try different flavor combinations by using different Jell-O flavors and different toppings.  My personal favorite combination is strawberry Jell-O, with Cool Whip and freshly sliced strawberries on top!

Ingredients:

• 2 ¼ cups of cake flour
• 1 ½ cups of sugar
• 3 teaspoons of baking powder
• 1 teaspoon of salt
• ½ cup of Crisco
• 1 cup of milk
• 1 ½ teaspoons of vanilla
•  2 eggs
• 1 small box (3 ounces) of Jell-O
• your choice of toppings

First mix the cake flour, sugar, baking powder, and salt in a bowl.  Then add the Crisco, vanilla, and 2/3 of the milk and beat for 2 minutes.  Lastly, add the last 1/3 of the milk and the two eggs.  Beat for two more minutes.  Pour into a 13 x 9” ungreased cake pan.  Bake at 350 degrees Fahrenheit for 40 to 45 minutes, or until golden on top. 

(You can also turn this cake into cupcakes by filling cupcake wrapper ½ full and baking at 400 degrees for 18 to 20 minutes.)

To turn this cake into a Jell-O cake:

Let the cake cool and poke holes with a fork.  Then prepare the Jell-O according to the directions on the box.  Pour over the cake and let set (about 3 to 4 hours).  Lastly, add your toppings and serve!

Chocoalte Heaven a.k.a. Texas Sheet Cake

Texas Sheet Cake is one of my favorite recipes.  I got this recipe from my aunt who often makes it for summer holidays and it never lasts long.  After eating it once, I just had to ask her for the recipe and I’m so glad I did.  The first time I made it, the entire cake was gone within two days at my house.  It is quick and easy to make.  While this cake resembles brownies, it is very moist and soft.  This cake is quite simply chocolate heaven and perfect for all of the chocolate lovers out there, even if it is rather high in calories.

The cake:

Ingredients:

• 1 cup (2 sticks) of butter
• 1 cup of water
• 4 tablespoons of cocoa
• 2 cups of flour
• 2 cups of sugar
• ½ teaspoon of baking soda
• 2 beaten eggs
• ½ cup of sour cream
• 1 teaspoon vanilla

First, bring the butter, water, and cocoa to a boil.   Remove from heat and then add the two beaten eggs.  Then add all dry ingredients.  Stir and combined thoroughly.  Pour into ungreased 9 x 13” cookie sheet.  Bake at 350 degrees Fahrenheit for 22 minutes.

The frosting:

Ingredients:

• ½ cup (1 stick) of butter
• 6 tablespoons of milk
• 1 teaspoon of vanilla
• 4 tablespoons of cocoa
• 1 pound of powdered sugar

Bring butter, milk, and cocoa to a boil.  Remove from heat and add vanilla and powdered sugar.  Beat well.  Lastly, frost the cake while both frosting and cake are still warm.  Let cool and serve.

Also, for those who love nuts they are a great topping for this dessert.