Orange Oatmeal Bars

This recipe is an adaption of the lemon oatmeal bars from Recipe-Go-Round

Bars:
1 1/4 cup all-purpose flour
1/4 cup quick-cooking oats
2/3 cup granulated sugar
1 cup butter, softened
1/2 cup milk
1 egg
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 Tbsp grated orange peel
Juice of half an orange (you may need to reduce the butter)

Glaze:
1 cup powdered sugar
2 Tbsp orange juice
1 Tbsp grated orange peel

Heat oven to 180 C / 350 F. For bars, in a large bowl, combine all bar ingredients. Beat at low speed, scraping bowl often until well mixed, 1 to 2 minutes. Spread into ungreased 13x9 inch baking pan. Bake for 15-20 minutes, or until wooden pick inserted in centre comes out clean.

For glaze, in small bowl, combine all glaze ingredients, stir until smooth. Spread over warm bars. Cool completely and cut into bars. Recipe will make about 3 dozen bars.

Chocolate Mug Cake

Gluten free

Yes, it’s not a typo, this is a cake made in a mug…the dangerous thing is it only takes 3-3 1/2 minutes in the microwave!

Ingredients
1 Large Coffee Mug
2 Tablespoons rice flour
2 Tablespoons Tapioca flour
1/4 teaspoon guar gum (optional, I have made it without and it’s fine)
4 Tablespoons sugar
2 Tablespoons cocoa
1 egg
3 Tablespoons milk or soy milk
3 Tablespoons oil
3 Tablespoons chocolate chips (optional)
small splash vanilla essence

Method
Add dry ingredients to mug and mix well. Add egg, mix thouroughly. Add milk and oil, mix again. Add chocloate chips and vanilla, mix. Cook for 3 to 3 1/2 minutes in the microwave. Cake will rise over the top of the mug!This may serve 2 as a dessert depending on your appetite.

Variation: In the bottom of another mug place 2 Tablespoons of jam. Mix the cake up and pour over the jam. When cooked, tip out for a chocolate dessert with jam sauce topping.
Second variation: Make as for jam variation but leave out cocoa replacing it with same amount of rice flour. Add grated orange rind to mixture.

Recipe from Gluten Free Living

Apple Crisp/Crunch

Ingredients:

5-6 c. Jonathan Apples (one apple usually equals about a cup)

1 c. White sugar

2 tbs. Flour

1/2 c. Brown sugar

1/2 c. oatmeal

1/2 c. Flour (yes, you use it twice.)

1/2 c. butter (oleo)

1/2 tsp.cinnamon

Directions:

Peel apples and slice. Mix sugar and 2 tablespoons flour (the first mentioned). Place in buttered 8 x 8-inch pan or glass baking dish. Mix brown sugar, other flour, butter, oatmeal, and cinnamon until crumbly. Press over apples and bake 30 to 40 minutes at 350 degrees.

Sorry I didn't take a pic of the finished product. :) You'll have to make it to see it! It tastes about like apple pie!

American Oatmeal Chocolate Chip Cookies

This might seem a strange recipe to come from a New Zealander; I have no idea if it is actually American. Whatever its origin, it is still a family favourite.

Ingredients:

200g butter 1 cup sugar
½ tsp salt 1 tsp vanilla
1 egg ½ tsp baking soda
¼ cup warm water 1 ½ cups flour
3 cups rolled oats ½ cup chocolate chips
½ cup raisins (optional)

Cream butter and sugar, salt and vanilla, add egg and beat until well creamed. Add baking soda dissolved in water. Add dry ingredients. Roll into balls and flatten slightly. Bake at 180°C (350°F) for 12 – 15 minutes.

Caramel Pear Pudding

Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it simply scrumptious!

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup Granulated Pure Cane Sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Pinch ground cloves
• 1/2 cup milk
• 4 medium pears, peeled and cut into 1/2-inch cubes
• 1/2 cup chopped pecans
• 3/4 cup Pure Cane Dark Brown Sugar
• 1/4 cup butter
• 3/4 cup boiling water
• Vanilla ice cream or whipped cream, optional

Directions:

In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish.

In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, at 375° (180° C) for 45-50 minutes. Serve warm with ice cream or whipped cream if desired.

Yield: 8 servings.

Self - Saucing Chocolate Pudding

Ingredients
1 cup (150) self-raising flour
2 teaspoons cocoa
1/4 cup (65g) butter
1/2 cup (125) caster sugar*
1 egg, beaten
1/2 cup (60g) chopped walnuts (optional)
1/2 cup (125mL) milk

Sauce
1/2 cup (90g) brown sugar
1 tablespoon (10g) cocoa
1 1/4 cups (315mL) boiling water

Directions
Set oven at 175° C. Brush or spray ovenproof dish with oil.
Sift flour and cocoa.
Cream butter and caster sugar until light and creamy.
Add egg and walnuts, mixing well.
Stir in flour mixture and milk alternately. Pour into ovenproof dish

To make sauce
Combine brown sugar and cocoa. Sprinkle on top of mixture in dish ad pour boiling water gently over all this. (Warning - as soon as you put the boiling water on it starts to cook, so if you don't want to put it in the oven straight away leave this step off until you are ready.)
Bake at 175°C for 40-45 minutes.
May be dusted with icing sugar mixture and served with custard sauce or ice-cream

My family always makes a double batch for 14 of us plus visitors and there are always leftovers... if that gives you an idea of how much to make. :D Enjoy!

*we use normal sugar and it works fine!

This is from Cookery the Australian Way (7th edition) by Shirley Cameron and Suzanne Russell

Tararua Biscuits

These high energy biscuits are standard New Zealand tramping/hiking fare. They don't crumble easily and will last for weeks, as well as being simply scrumptious!

Ingredients:
250 g butter
250 g (1½ c) brown sugar
½ tin (200g) condensed milk
250 g (2 c) flour
190 g (2 c) rolled oats
2 tsp baking powder
45 g (½ c) coconut


Melt butter, sugar and condensed milk together in large pot. Add flour, rolled oats and baking powder. Divide in half. Spread each half onto a greased tray – spread with a knife into 30 X 30 cm square, keeping edges neat and straight. Repeat with the other half.

Cook at 150° C for 10-15 minutes till light to golden brown. Cut each tray into 25 biscuits – 5 X 5.
Gently loosen, move and leave on tray. To harden biscuits a little more, return to oven which has been turned off – leave for another 5-10 minutes.

Options: Add ½ c chopped nuts and/or ½ c currants.

Cinnamon Apple Bars

Ingredients
· 3-4 apples
· 2/3 cup margarine
· 1 cup brown sugar
· 2 eggs
· 1 cup flour
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 2 teaspoons cinnamon
· 1 teaspoon nutmeg
· 1/4 teaspoon ground cloves
· 1 cup rolled oats
· sliced almonds, to garnish (optional)

Directions
Pre-heat oven to 350 degrees F (180 C).
Peel and core apples; dice.
Cream margarine and sugar; add eggs and beat well.
Mix dry ingredients together in small bowl; then add to creamed mixture.
Stir in oats and apples; press into greased 9 by 14-inch pan; garnish with sliced almonds.
Bake for 25-30 minutes.

Cherry Coffee Cake

This is a delicious desert! And you don't have to use cherries.....

Ingredients:

• 1 24oz can of any pie filling, such as: cherry or apple
• 2 containers of crescent rolls (the kind where you pop the container open)
• 1/4 cup powdered sugar
• 1 8oz pack of Cream Cheese
• 1/2 tsp flavoring (such as: vanilla extract, almond extract.)
• 1 egg

1. preheat oven to 350'
2. lay out the crescent rolls in your pizza platter, cake pan, or whatever you are using. And roll it out flat.
3. pour your pie filling on top, and spread it out, leave a little room on the sides.
4. mix together the Cream Cheese, egg, flavoring, and powdered sugar, and pour on top of the pie filling, spread it out.
5. if you have extra crescent rolls, then you can be creative with it!
6. bake for 20 minutes.

Italian Wedding Cookies

by Chelsea McBay

Ingriedients:
1 1/2 cups butter
3/4 cup confectioners sugar, plus 1/3 cup, for rolling
3/4 teaspoon salt
1 1/2 cups finely ground almonds
5 1/2 teaspoons vanilla extract
3 cups all-purpose flour

Directions:
Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar. Yummy!!

The (not-so) Original Neiman-Marcus Cookie Recipe

By Cheri O'Kelley

Ingriedients:
2 cups butter
24 oz. chocolate chips
4 cups all-purpose flour
2 cups brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 18 oz. Hershey bar, grated (Oh! The chocolate! )
5 cups blended oatmeal
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts (optional)

Directions:
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, hershey bar, and nuts (if you so choose). Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees (Farenheit). Notice: This makes 112 cookies, so, unless you have either a huge sweet tooth or a exceptionally large family, I would suggest halving the recipe!

7-Up Pound Cake

By Allison Kate

Ingredients:
1/2 cup Crisco
2 sticks Margarine
3 cups sugar
5 eggs
3 cups flour
7 oz. 7-Up or Sprite
1 tablespoon almond extract

Instructions:
Preheat oven to 325 degrees. combine crisco, margarine, and sugar. add eggs, one at a time. add flour, 7-up and almond extract. put in a greased bundt pan and bake for one hour and fifteen minutes. ENJOY!!

Chocolate Eclair Dessert

By Kaci Jacobs

2 boxes French Vanilla pudding
3 1/2 C. milk 8-9 oz.
Cool Whip
1 box Graham Crackers

Mix first 3 ingredients. Butter bottom of pan & layer crackers & pudding, ending w/ crackers on top. Chill

Frosting
6 T. cocoa
2 T. oil
2 t. wh. corn syrup
2 t. vanilla
3 T. margarine (softened)
3 T. milk
1 1/2 C. powdered sugar

Mix together and spread on chilled dessert.

Molasses Snaps

By Caroline H.

1 1/2 cups Shortening
2 cups white sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp each ground ginger & ground cloves

In mixer on medium speed, cream shortening until smooth. Add egg & molasses until smooth. (Turn mixer down to low.) In separate bowl, mix ALL dry ingredients, stir gently. Scoop dry ingredients into wet mixture, scraping bowl occasionally, until all is blended well. Roll into small balls, roll in white sugar, place on baking sheet. Bake at 375 degrees For 9 minutes or until tops are cracked. Place on wax paper to cool. Enjoy!!

Triple Treat Dessert

by Mercy

Prep Time: 15 minutes Cook Time: 20 minutes Ready In: 35 to 40 min. Servings: 15

Ingredients:
1 cup flour
1 cup graham crackers
1 stick margarine or butter
1/2 carton cool whip
1 cup powdered sugar
8oz. cream cheese
2 small boxes instant pudding (any flavor)
3 cups milk remaining cool whip Directions

Directions:
1. Preheat oven to 350.
2. Blend 1st three ingredients (flour, graham crackers, and butter)and spread in a 9x13 inch pan. Bake at 350 for 20 minutes. Let cool.
3. Beat together next three ingredients (1/2 carton cool whip, powdered sugar, and cream cheese) and spread over crust.
4. Mix pudding and milk. Spread over cream cheese mixture.
5. Spread remaining cool whip over pudding.
6. Chill until serving time.
7. ENJOY!!!!!

Snickerdoodles

by Amy R. K.

Ingriedients:
• 1/2 cup butter, softened
• 1 cup sugar • 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg • 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

Directions:
Preheat oven to 375 degrees (F). In a mixing bowl, beat the butter on medium speed for about 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until well combined and fluffy, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour with a wooden spoon. Cover with plastic wrap and chill for at least 1 hour (Overnight actually works best). Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool. Enjoy!!

Ranger Cookies

by Megan Langham

Ingriedients:
1 1/2 c. butter
1 c. granulated sugar
1 c. packed brown sugar
1 tsp. baking powder
1 1/2 tsp. baking soda
2 eggs
2 tsp. vanilla
2 1/2 c. flour
2 c. rolled oats
1 c. flaked coconut
1 c. raisins
1 c. chocolate chips


Directions:
Beat butter 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat till combined. Beat in eggs and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Stir in oats, coconut, raisins, and chocolate chips. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven about 8 minutes or till edges are golden. Cool on cookie sheet about 1 minute. Transfer to a wire rack; let cool. May these cookies lend cheer to your heart and strength to your limbs on whatever path you take!

Lemon bars w/ Lemon Glaze

by Kyrene Denise

Lemon Bars:
1 pkg. yellow cake mix
1 can lemon pie filling
2 eggs

Directions:
Beat the eggs into the cake mix. Then add the lemon filling and stir thoroughly. Pour into a 12x15" pan and bake at 350 for 35 to 40 minutes. It's kinda thick so try to spread it out evenly as best you can.

Lemon glaze:
2 Cups powdered sugar
2 Tbsp.of Lemon Juice

Directions:
Mix the powdered sugar and lemon juice together. If needed add hot water 1 tsp. at a time until somewhat runny. Then pour on top of the bars after they have cooled!

Blondies

From Meag Nicole

Ingriedients:
1 stick butter (melted)
2 eggs
1/4 cup brown sugar
1 yellow cake mix

Directions:
Melt butter. Mix cake mix, sugar, and eggs together. Add butter. Pour in cake pan and bake at 350 until light brown (about 24 minutes). Cool and cut with plastic knife. ENJOY!

Cherry Chocolate Biscotti

From Christine

Ingriedients:

2 sticks of butter

2 cups of sugar

4 eggs

2 tsp. vanilla

4 cups of flour

2 tsp. baking powder

1 1/2 cup mini chocolate chips

1 cup cherries (reconstitute dry cherries)

Directions:

Mix the soft butter in with the sugar and then put the eggs and vanilla in together. Next put the flour, and baking powder in together. Chop the cherries into small pieces and put it in with the chocolate chips. Divide into 4 balls and roll out like a log. Sprinkle sugar on the top. Bake 350 for 20-22 minutes or until toothpick comes out clean. Enjoy!