Whoopie Pies

This was the original "homemade oreos" recipe we used to make in Maine. (Elena, especially used to make them.) We just found the recipe and tried them again. They were a hit but we did not like the filling that came with the recipe. We traded it out with a powdered sugar, butter filling. You can also use the powdered sugar, cream cheese filling that is with the homemade oreo recipe on this blog.

1/2 cup cocoa
2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1 cup milk

Combine the first five ingredients in a sifter. Cream the shortening and sugar. Add the egg, vanilla and milk to the sugar mixture and combine. Sift in the dry ingredients and mix well. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Let cool and then add a filling between two cooled cookies (see entry for February 1, 2010 for the cream cheese, powdered sugar filling).

Lindt Truffle Chocolate Cupcakes

These really are delicious, they made Morgan say, "I really hope there is chocolate in heaven!!"--Elena "I tried these with different middles...I used junior mints; mini receses peanut butter cups; and the peanut butter lindt truffles...worked with all three although the receses didn't melt much."--Elnora






1 box Devils Food cake mix
1 box instant vanilla pudding (small box)
4 eggs
1/2 c. oil
1/2 c. water
1 cup sour cream
24 Milk chocolate Lindor truffles by Lindt (the red ones)


Unwrap milk chocolate Lindt truffles and place in a bowl for later use.
[If you don't eat them all first].
In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350 for FIVE minutes. After five minutes, lightly press a Lindt truffle into each partially baked cupcake.
NOW, I would not have pushed the truffles in so hard next time.
They ended up at the bottom of the cupcake kinda smushed.
Let the cupcakes bake an additional 13 minutes (for a total of 18-19 minutes).
Cool completely, then frost with cream cheese frosting.


Cream Cheese Frosting:
1/2 c. softened butter
1 brick Philly cream cheese
1 t. vanilla
1 box powdered sugar (abt 3 cups)
1-2 T. milk

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

This recipe is not one we grew up with. It apparently comes from ahintofhoney.blogspot.com but was sent to me from a blog that sends me regular emails. Brittany was anxious to try them and we would definitely make them again. Very yummy!--Elnora


Blueberry Lemon Cupcakes
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish


Preheat oven to 350 degrees. Line cupcake pans with paper liners. In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divid the batter evenly between the prepared liners, filling each about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

Lemon Cream Cheese Frosting
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice, and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries. (Makes about 16 cupcakes.)

Gingerbread Cookies

These gingerbread cookies are awesome. They are soft and not too strong and kids like them! --Elnora


1c. margarine
1 1/2 c. brown sugar
1 c. molasses
3 eggs
3 1/2 tsp. baking soda
2 Tbsp. vinegar
1/2 c. sour cream
2 tsp cinnamon
2 tsp ginger
6 c. flour

Blend margarine, brown sugar, molasses and eggs together. Add the rest of the ingredients and mix well. Put the flour in last. Add enough flour to make a soft dough. Roll out dough on floured counter to about 1/4 inch thick and cut out with cookie cutters. Put onto cookie sheet and bake at 350 degrees for 8 minutes. Allow to cool then decorate with icing. Store in air tight container to maintain softness. (I also like mine a little plump so probably go a little thicker than 1/4 inch).

These cookies freeze really well. After they have cooled completely, you can place unfrosted cookies in freezer bags with waxed paper in between layers and place in the freezer. Then when you are ready to have a decorating party, just pull out the desired amount and you are good to go.

Mom's Peanut Clusters

This is a Christmas tradition from the Merrill home. Don't underestimate the deliciousness of just three ingredients!--Elnora



6 oz. chocolate chips
12 oz. butterscotch chips
12 oz. Spanish peanuts

Melt the chocolate and butterscotch chips over medium heat, stirring constantly. After they have melted, remove from heat and stir in the peanuts. Drop by tablespoons onto waxed paper and allow to set.

Sticky Legs and Mom's Fudge

My kids and Rachel's kids beg me to make these when they are together at our home.--Nichole

2-1/2 pounds chicken wing sections

1/2 cup barbecue sauce (we like "Bullseye" or "KC Masterpiece"-original)

1/2 cup honey

1/2 cup soy sauce

Place wings in a greased 13 x 9 inch pan. Combine the barbecue sauce, honey, and soy sauce; pour over wings. Bake, uncovered, at 350 for 60 minutes. (I turn them every 15 minutes to really coat them well) Serves 4.

Fudge:

4 cups sugar

20 marshmallows

1-1/3 cups evaporated milk

Boil on med-high; when it starts to boil, turn down to med-low. Cook for 10 minutes. When 10 minutes are up, add 2 teaspoons of vanilla.

Meanwhile, in big metal (mom says no plastic) bowl, have 2 sticks of margarine (not butter) and 12 oz. of semi-sweet choc. chips ready.

After the sugar, marshmallow, milk mixture has boiled 10 minutes and vanilla has been added; pour it into the bowl with choc. chips and margarine. Stir for 5 minutes. (Can add 1 cup of chopped walnuts or almonds-after choc. chips and margarine are completely stirred together)

Pour into greased 13 x 9 inch pan. Cool completely and refrigerate.

Mom's Pumpkin Cookies

Mom used to make these soft moist cookies quite often as we were growing up. She used to top them with a shortening frosting but I did a cream cheese frosting instead. They were quite a hit with the family.--Elnora


1/2 cup shortening
1 1/4 cups sugar
1 egg
1 tsp. vanilla
1 cup pumpkin

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

Cream the first five ingredients together. Add the dry ingredients, mixing well. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 13-15 minutes.

Cool then frost.

Mom's Crisco Frosting:
1/2-1 tsp crisco
about 3 cups powdered sugar
1 tsp. vanilla
milk until spreading consistency

Cream Cheese Frosting:
8 oz. cream cheese
2-3 cups powdered sugar
3 sprinkles of salt
1 tsp. vanilla
1-2 Tbsp. milk (start with 1; want the frosting to be a little thick)
Zest of one lemon (optional)

Nichole's Butter Frosting:
1/4 c. butter, softened
3-4 cups powdered sugar
2-3 Tbsp. milk
1/2 tsp. vanilla
1/2 tsp. almond

Chocolate Chip Cookies

These are sinfully delicious!!-Elena

1 3/4 c butter, cold and sliced into pieces

1 1/2 c sugar

2 1/4 c brown sugar packed

4 eggs

2 TBS vanilla

6 C flour

2 tsp baking soda

1 TBS baking powder

1 1/2 tsp salt

2 bags milk choc chips

Cream butter and sugar, add eggs and vanilla, mix well. Mix dry ingredients and add to sugar mixture. Add choc chips. Chill for 1 hour in fridge. Scoop with small ice cream scoop. Bake at 325 for 8-9 minutes. Do not over bake!! (unless you are cooking for Rick, then go ahead and burn them!!!)

Mom's Chocolate Pudding Cake

Mom started making this cake several years ago. I have no idea where the recipe came from but we are all very glad she found it! It doesn't look very pretty but your taste buds will forgive you!--Elnora



German chocolate cake mix
2 small pkg. instant milk chocolate pudding
2 small red-lid Cool-Whip
Candy-broken into pieces (Carmello bars; Reeses; etc.)

Make cake in 9X13 pan according to directions. Cool. Cut cake into 1/4. Cut each 1/4 section in half (horizontally through the middle). Make chocolate pudding in two different bowls. Brake candy into pieces. Assemble cake in a very large bowl. Put half of the cake on the bottom, follow with one bowl of chocolate pudding, half of the candy and half of the cool-whip. Repeat layers with cake, pudding, candy and cool-whip. Refrigerate for a couple of hours before serving.

Oatmeal Carmelitas

It is impossible to capture how incredibly yummy these squares are with a photo. A friend made them for us and after one bite we were hooked! They are so easy but need time to chill so plan ahead!--Elnora


2 c. flour
2 c. oatmeal
1 1/2 c. brown sugar
1 Tbsp. baking soda
1 tsp. salt
1 1/2 c. melted butter

Mix together. Pat 1/2 of the mixture into a 9X13 pan. Bake at 350 degrees for 10 minutes.

Remove cookie layer from oven and sprinkle on 12 oz. semi-sweet chocolate chips on top. Mix 12 oz. caramel sauce with 6 Tbsp. flour and pour over the chocolate chip layer.

Pat remainder of cookie mix on top of caramel sauce. Lightly press down and bake for 15-20 minutes at 350 degrees.

Let cool then melt 12 oz. semi-sweet chocolate chips and mix with 14 oz. sweetened condensed milk and spread with a non-stick spoon or spatula on top of the second cookie layer. Chill overnight before cutting and serve!

Fresh Fruit Trifle

I had no recipe for this but thought it would make a fun light dessert. It was quite tasty and at least it felt less fattening!--Elnora



Angel Food cake, cubed
Fresh strawberries, sliced
Fresh blueberries

Alternate layers and then spoon on some cream topping.

Dad's Peanut Butter and Molasses

This is the easiest and tastiest dessert passed on from dear ol' dad. Little butter and peanut butter on bread, dip it in molasses with a big glass of milk. Delicious! (My kids and hubby think it's poison but I absolutely love it)

Mom's Fudge

Mom received this recipe when she was first married. They were doing fundraisers to help build the Skowhegan LDS Ward Building in Skowhegan, Maine and the women would make this fudge to sell to help raise money. Mom has been making it ever since and it is always part of our Christmas goodies! Mom also made this fudge and sold it in several convenience stores both in Maine and in Utah. Dad is always recruited to help since there is a lot of stirring! Mom and Dad like the nut version but the kids usually go for the plain. It is very rich, so a little goes a long way!--Elnora


4 c. sugar
20 large marshmallows
1 1/3 c. evaporated milk
2 tsp. vanilla
12 oz. chocolate chips
1 c. margarine
chopped walnuts (optional)

Put chocolate chips and margarine into a large mixing bowl and set aside. Put sugar, marshmallows and evaporated milk into a heavy saucepan and bring to a boil, stirring constantly. Boil for 10 minutes on reduced heat. Remove from heat and add vanilla. Pour into mixing bowl over chocolate chips and margarine. Beat with a wooden spoon for 5 minutes. Stir in nuts, if desired. Pour into a greased 9" X 13" pan. Let cool and then refrigerate.

(You can use the same recipe for peanut butter fudge but use 1/2 c. margarine and 1 1/2 c. peanut butter with no chocolate chips. You can also reduce the boiling time and the beating time.)

"After a Barbeque, you need a piece of fudge or at least M&M's but M&M's are too expensive." (a direct quote by Mom when she was at Elnora's in September 2009! So there you go--this fudge is less expensive than M&M's!)

Mom's Cheesecake

We have a traditional Valentine dinner at our home. It consists of: chicken crescents, potato casserole, steamed asparagus, chocolate covered strawberries and my mom's cherry cheesecake!-Elnora



2 (8 oz.) cream cheese, softened
1/2 c. sugar
3 eggs, beaten
1 tsp. vanilla
gram cracker crust
cherry pie filling

Beat cream cheese, sugar, eggs and vanilla until smooth. Pour into crust. Bake at 350 degrees for 30 minutes. Cool well. Top with topping. Refrigerate and serve cold.

Mom's Chocolate War Cake

I made this cake all the time growing up. I even used it for a demonstration for Mr. Denbow's class in Junior High! The recipe uses no milk or eggs so it was made during war time. The recipe instructs you to divide the dry ingredients into four wells to add each of the four wet ingredients to before mixing. I have ALWAYS done it this way since I have a hard time not following directions. My husband assures me that it would taste the same if you just mix it all together at once. He may be right--I dare you to give it a try. Who knows, maybe I'll one day throw caution to the wind and try it myself! Of course, I had to make Mom's peanut butter frosting to go with it. Mom said that the "crisco" ingredient was her mom's secret for having frosting with a nice and smooth consistency. This cake comes with a warning...be sure to have a glass of cold milk standing by!--Elnora




Cake:

3 c. flour
2 c. sugar
6 Tbsp. cocoa
2 tsp. soda
2 scant tsp. salt

1/2 c. plus 2 Tbsp. oil
2 Tbsp. vinegar
2 tsp. vanilla
2 c. cold water

Sift the dry ingredients into a 9" X 13" pan. Mix completely. Divide into four different wells. Add one wet ingredient to each of the wells and then mix thoroughly. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean.

Peanut Butter Frosting:

1/2 bag of powdered sugar (approximately 3 cups)
1 tsp. vanilla
large spoonful of peanut butter (to taste)
dash of salt
1 1/2 tsp. crisco
4-5 Tbsp. milk (until desired consistency)

Beat ingredients until smooth. This recipe can be adjusted with more or less of the ingredients to your taste.

Minister's Delight

This is a warm, non-chocolate dessert that my family loves. Scott and I used to have this during college days but we didn't use a crock-pot then. I later found this crock-pot version from a lady who would make it every Sunday (hence the name) and it has been a family favorite for years. It's especially good with vanilla ice cream on the side!--Elnora



1-2 cans cherry pie filling (can use different filling...apple, peach...)
1 pkg. yellow cake mix (I've also used white cake mix)
1/2 cup melted butter

Spread pie filling in bottom of a greased slow cooker. Sprinkle the dry cake mix over the top. Pour melted butter over the top of the cake mix. Cover and cook on high heat for 2 hours or on low heat for 4 hours. Serve warm with ice cream if desired.

Chocolate Chip Blondies

My family loves these brownies and they are very similar to my Grandma Merrill's Polka-Dot Brownies. I'll include the recipes for both. Either way, you can't go wrong!--Elnora



Chocolate Chip Blondies:

1 1/2 c. packed brown sugar
1/2 c. butter (no substitutes), melted
2 eggs, beaten
1 tsp. vanilla extract
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. (6 oz.) semi-sweet chocolate chips

In a large bowl, combine brown sugar, butter, eggs and vanilla just until blended. Combine flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. Spread into a greased 9" X 13" baking pan. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Grandma Merrill's Polka-Dot Brownies:

1/2 c. shortening
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/4 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (optional)
1 c. (6 oz.) semi-sweet chocolate chips

Cream shortening and sugar until light. Add eggs and vanilla. Beat well. Sift dry ingredients and add to sugar mixture. Mix well. Spread into a greased 8" square pan. (Double recipe for 9" X 13 " pan) Bake at 350 degrees fro 25 minutes or until brown.

Homemade Oreo Cookies

I introduced these little wonders to the Merrill family this past summer (2009) and they were a hit, especially with David! I got the recipe from a good friend, Danaca Phoung, who worked for my husband. They are surprisingly simple but oh so yummy!--Elnora



Cookie:
2 pkgs. Devil's Food Cake mix (not "Super Moist")
2/3 c. oil
4 eggs

Mix together. Spray cookie sheet with Pam. Roll into balls and bake at 350 degrees for 8 minutes.

Filling:
1 pkg. (8 oz.) cream cheese--softened
2 c. powdered sugar

Whip together and spread between two cooled cookies.

White Whoopie Pies

I used to make whoopie pies all the time when we were growing up, but we somehow lost the recipe. I made some oatmeal sandwiches this weekend that reminded me of them. --Elena

1 1/2 c shortening

2 2/3 c packed brown sugar

4 eggs

2 tsp vanilla extract

2 1/4 c flour

2 tsp cinnamon

1 1/2 tsp baking soda

1 tsp salt

1/2 tsp nutmeg

4 c old fashioned oats

Filling

3/4 c shortening

3 c powdered sugar

1 jar 7oz marshmallow creme

1 -3 TBS milk

1. In a mixing bowl cream shortening and brown sugar. Add eggs one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cinnamon, baking soda, salt, and nutmeg; add to creamed mixture. Stir in oats.

2. Drop by rounded teaspoons 2 inches apart onto lightly greased baking sheets (make sure you really keep them small because they will spread out. Bake at 350 for 10-12 minutes or until golden brown. Remove to wire racks to cool.

3. For filling in a mixing bowl cream the first three ingredients. Add enough milk to achieve spreading consistency. Spread filling on the bottom half of cookies; top with remaining cookies.

Mom's No-Bake Cookies

These were our standard go-to treat whenever we needed something sweet in a hurry. We made these little morsels ALOT growing up. You can make them with just peanut butter but we almost always added the chocolate!


2 c. sugar
1/2 c. butter
1/2 c. milk
3 Tbsp. cocoa
1/2 tsp. salt

3 c. oats
1 tsp. vanilla
1/2 c. peanut butter

Mix sugar, butter, milk, cocoa, and salt in saucepan. Boil for one minute. Remove from heat and stir in oats, vanilla and peanut butter. Drop by tablespoons onto waxed paper. Allow to set. For peanut butter cookies: omit the cocoa and add 1 c. peanut butter (instead of the 1/2 c.).