Fam Recipes

Sweet Treats

Tea Ring

From Grandma Sonja

Add the packet of yeast to the warm water mixture. Add sugar and stir. Add melted butter and stir. Add salt and stir. Add 3 cups of flour to start, more flour may be needed to create a flexible ball of dough. Cover dough in mixing bowl for 1 hour to rise in a warm space. Press dough on hard surface to create a long rectangle. A layer of butter on your hands will help with this process. Sprinkle lots of cinnamon and sugar on the dough, covering the entire rectangle with a thick layer, and create a long roll. Place the roll on a buttered cookie sheet in the shape of a connected ring, with the seam facing down. Cut slits in the ring. Cover and let rise in a warm space for 45 minutes. Place in the oven at 350 degrees for 20 minutes. Let cool completely and frost. 

• 1 1/2 cup warm water

• 1 packet of yeast

• 3 rounded TBL sugar

• 1/4 cup melted butter

• 1 1/2 teaspoon salt

• 3 cups flour

• Cinnamon & Sugar (lots of it!)

Tea Ring Frosting

From Grandma Sonja

Blend all ingredients together. More of each can be added to make the frosting the consistency of your preference! 

• 2 cups powdered sugar

• 1/4 cup melted butter

• 1 teaspoon vanilla

• Splash of Milk (use for consistency preference)

Chocolate Chip Cookies

From MoM

Preheat oven to 375 degrees. Mix together softened butter, brown sugar, granulated sugar, egg, and vanilla with a spatula in a large bowl. Add flour, baking soda, and salt. Stir ingredients together using the same spatula. Add chocolate chips...depending on how chocolatey you like your cookies, it's ok to not add the entire bag. Make it your own! Bake for 8 to 10 minutes and let cool on a baking sheet.  

• 1 cup butter (softened)

• 3/4 cup packed brown sugar

• 3/4 cup granulated sugar

• 1 egg

• 1 teaspoon vanilla

• 2 1/4 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 bag (12 ounces) semisweet chocolate chips

Cinnamon Thumbs

FroM Grandma Sonja

Preheat oven to 350 degrees. Mix together 5 Tablespoons of Sugar and 1 Cup of softened Butter. Add flour and vanilla, then mix. Shape into small thumbs on cookie sheet. Bake for 15-20 mins (don’t let them get dark!). Once out of the oven and while still warm, toss cookies in the 1/2 cup sugar and 1/4 teaspoon cinnamon mixture. You can never have enough cinnamon sugar coating! Eat fresh or freeze for your next get together.

• 5 Tablespoons Sugar

• 1 cup softened butter

• 2 cups of flour

• 1 teaspoon vanilla

• 1/2 cup sugar

• 1/4 teaspoon cinnamon

Monster Cookies

From Grandma Sonja

Mix ingredients in the order listed below in a large bowl with a spatula. Drop balls of cookie dough onto a cookie sheet, evenly spread out. Bake at 350 degrees for 10-12 mins. *When using creamy Jif Peanut Butter, add about 1/8 cup additional oatmeal to prevent cookies from spreading out too much.*

• 1 1/2 cups peanut butter

• 1 cup packed light brown sugar

• 1 cup granulated sugar

• 8 tablespoons (1 stick) of room temp butter

• 3 eggs

• 1 tablespoon vanilla

• 4 1/2 cups Quick Oatmeal

• 2 teaspoons baking soda

• 1 cup chocolate chips

• 1 cup M&M’s

Dirt Cake

From Grandma Sonja

Crush a full package of Oreos in a blender. Mix the cream cheese and butter together. In a separate bowl, whisk together french vanilla instant pudding and milk. Then, add the butter/cream cheese mixture to the pudding and milk mixture. Fold in the cool whip with a spatula and blend together. In a clear glass container, begin to layer Oreos first—then add a layer of the whipped mixture, then Oreos, ect. Always begin and end with a layer of Oreos. Decorate the top with sour gummy worms or fruit! Let refrigerate for about 2 hours or overnight before sharing.

• 1 package of Oreos

• 8 ounces cream cheese softened

• 2 tablespoons butter

• 2 (3 ounce) packages of French Vanilla Instant Pudding

• 3 cups milk

• 16 ounces cool whip

• Gummy worms (sour or sweet)

Ina’s Chocolate Cupcakes

From Ina Garten

Using an electric mixer, blend butter and sugars on high speed until fluffy, about 5 minutes. Add the eggs, one at a time, and switch to medium speed. Also add vanilla to the mixture. In a separate bowl, use a whisk to combine buttermilk, sour cream, and coffee. In another bowl, combine flour, cocoa, baking soda, and salt. Using a low speed, alternate adding the buttermilk mixture and flour mixture into the bowl with butter and sugar. Begin with the buttermilk mixture and end with the flour mixture. Place batter in muffin tins. Bake for 20-25 minutes at 350 degrees. Let cool completely before frosting.

• 12 tablespoons (1 1/2 sticks) unsalted butter at room temp

• 2/3 cup granulated sugar

• 2/3 cup light brown sugar, packed

• 2 eggs

• 2 teaspoons vanilla extract

• 1 cup buttermilk (room temp)

• 1/2 cup sour cream (room temp)

• 2 tablespoons brewed coffee

• 1 and 3/4 cups flour

• 1 cup cocoa powder

• 1 1/2 teaspoon baking soda

• 1/2 teaspoon salt

Ina’s Peanut Butter Frosting

From INa Garten

Use an electric mixer, blend powdered sugar, peanut butter, butter, vanilla, and salt. Once the frosting is creamy, add the heavy cream and beat on high speed. Make sure the frosting is light and smooth, and the cupcakes are completely cooled before applying. YUM!

• 1 cup creamy peanut butter

• 5 tablespoons unsalted butter (room temp)

• 3/4 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/3 cup heavy cream

Peanut Butter Oat Bars

From Grandma

In a mixing bowl, combine the butter, peanut butter, brown sugar, corn syrup, and vanilla; gradually add the oats. Press into a greased 9x13 baking pan. Bake at 400 degrees for 12-14 minutes or until edges are golden brown. Cool for 5 minutes. Meanwhile, for topping, melt chips and peanut butter in a microwave or saucepan. Stir until blended and spread over warm bars. Cool completely and refrigerate for 2-3 hours before cutting.

• 2/3 cup melted butter

• 1/4 cup peanut butter

• 1 cup light brown sugar, packed

• 1/4 cup light corn syrup

• 1/4 teaspoon vanilla extract

• 4 cups quick-cooking oats

Topping:

• 1 cup milk chocolate chips

• 1/2 cup butterscotch chips

• 1/3 cup peanut butter

S’mores Bars

FroM Suzette

On the stove, slowly melt 4 tablespoons of butter in a saucepan. Be careful not to burn the butter. Then add one 12 ounce bag of marshmallows to the butter and slowly melt in the same saucepan, stirring consistently. Measure 4 cups of Gold Graham cereal and place in a separate bowl. Pour the melted butter and marshmallow mixture into the Golden Grahams and fold together. Add half of the chocolate chips into the mixture while folding. Pour everything into a buttered 9x13 pan, making sure every surface is covered, and sprinkle the remaining chocolate chips over top. Freeze the bars for about an hour and they’re ready to share!

• 4 Tablespoons of Butter

• 1 12 ounce bag of Marshmallows

• 4 Cups of Gold Graham Cereal

• 1 bag of semi-sweet mini chocolate chips

Oreo Cookie Dessert

From Grandma

Crush package of Oreos to a fine consistency in a blender or using a plastic bag with a rolling pin. Melt 2/3 cup of butter and pour into Oreo cookies, and mix together. In a separate bowl, mix milk, pudding, and ice cream together. In a 9x13 pan, press half of the Oreo cookie mix onto the bottom of the pan. Spoon the creamy mixture into the pan and spread even. Sprinkle the remaining crushed Oreos over top. Refrigerate for a few hours and it’s ready!

• 2 packages of instant vanilla pudding

• 2 cups milk

• 4 cups vanilla ice cream

• 2/3 cup melted butter

• 1 package of oreo cookies

Recipe Coming Soon

From Mom

It could involve Pumpkin…

• Butter

• Sugar

• Flour