Bisquick Biscuits

YIELD about 63 Biscuits
5 lbs Bisquick mix
5 1/2 cups milk

YIELD about 9 Biscuits
2 1/4 cups Bisquick mix
2/3 cup milk

Heat oven to 450*. Stir ingredients until soft dough forms. Place on surface generously sprinkled with Bisquick mix. For large recipe Knead dough 20 times, for smaller recipe Knead dough 10 times. Roll 1/2" thick and cupt with a 2 1/2" cutter. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
For drop biscuits, do not knead dough. Drop by spoonfulls onto ungreased cookie sheet.

Double Chocolate Dream Cookies

2 1/4 cups flour
1/2 cup cocoa
1 t baking soda
1/2 t salt
1 cup butter or margarine, softened
1 cup packed brown sugar
3/4 cup sugar
1 t vanilla
2 large eggs
2 cups semi-sweet chocolate chips

Heat oven to 375*. Combine flour, cocoa, soda, and salt in small bowl. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for about 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Makes about 4 1/2 dozen cookies

Pumpkin Cookies

2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar

Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Fresh Strawberry Cake

1/2 cup butter, softened
1 1/4 cups turbinado sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 tablespoons sour cream
1 teaspoon baking soda
1 cup mashed strawberries
1 1/2 cups all-purpose flour
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 cup toasted slivered almonds

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together 1/2 cup butter and the turbinado sugar. Add the eggs, and beat for 1 minute. Stir in the vanilla and salt.
In a small bowl, stir together the sour cream and the baking soda until the baking soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes, or until top springs back when lightly touched.
While cake is cooling, make the icing: Cream together 2 tablespoons butter and confectioners' sugar. Add the milk, lemon juice, and lemon zest, and beat until smooth. Spread icing on warm (not hot!) cake, and sprinkle with slivered almonds.

Huckleberry Buckle II

1/4 cup butter
1/2 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

2 1/2 cups huckleberries
3/4 cup white sugar
1/2 cup boiling water
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
Bake in the preheated oven for 45 to 50 minutes.

Soft Apple Butter Delights

1 cup butter
2 cups packed brown sugar
2 egg
1/2 cup brewed coffee, room temperature
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups apple butter
1 cup chopped walnuts

In a large bowl, cream together butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in coffee.
Sift together the flour, baking soda, salt, and ground nutmeg. Gradually add this to the creamed mixture.
Stir in the apple butter and the walnuts. The dough will be sticky. Refrigerate for one hour.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease your cookie sheets.
Drop cookies from a teaspoon onto cookie sheet about two inches apart. Bake in preheated oven for 10 to 12 minutes or until edges are firm. Let cookies cool on a wire rack.