Stuffed German Pancakes

1 cup milk
6 eggs
1 cup flour
1/4 tsp. salt
1/4 cup melted margarine or butter

Preheat oven to 400 degrees

Mix together milk, eggs, flour, and salt, making sure to blend well.
Slowly blend in melted butter, you don't want to cook the eggs yet!
Grease muffin tins and fill cups 1/2 full with batter.
Bake for 15 minutes, or until puffy and golden brown on top.

While the pancakes are baking, chop and saute any combination of the following ingredients
Mushrooms
Onions
Ham
Spinach
Bell Peppers


When the veggies are cooked (onions translucent, mushrooms darkened and soft) Fill pancakes with the sauteed mix, sprinkle with grated cheese, and enjoy!

Lemon Crinkle Cookies

From LDSliving.com

Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon.
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
1/8⅛ teaspoon baking soda
1-½ cup all-purpose flour
½ cup powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Peppermint Cereal Squares

3 Tbsp Butter or Margarine
10 ounces marshmallows (5 ½ -6 cups mini marshmallows, or 40 large marshmallows)
6 cups crispy rice cereal
1/4 teaspoon McCormick® Pure Peppermint Extract

1/2 cup Andes Peppermint Crunch Baking Chips

3 coarsely chopped candy canes

Grease 9x13 inch baking dish with butter.  Also, butter all sides of a rubber scraper. Set in baking dish and set aside.

Melt butter in large, nonstick pan over low heat. Add marshmallows and stir until almost completely melted. Remove from heat, add peppermint extract, and continue stirring until completely melted. Add cereal immediately, mix well, then quickly stir in the Andes baking chips (they will begin to melt.) Press into pan using the prepared rubber spatula.  Sprinkle with candy cane pieces to taste.  Let cool and cut into squares.

Royal Icing

Royal Icing

4 Tablespoons Meringue Powder

4 cups (about 1 pound) powdered sugar

6 Tablespoons warm water

Beat all ingredients until stiff peaks form. 

(Make sure all bowls and utensils are clean- grease will mess with the consistency of your icing.)

Divide into individual bowls to add colors.  

Holiday Snickerdoodles

4 1/2 cups four 
1 tsp baking soda 
1 tsp. baking powder 
1 tsp. salt
¼ tsp. nutmeg 
2 tsp. cinnamon 
1 cup shortening 
4 Tbsp. soft butter 
2 cups sugar 
2 eggs 
2/3 C sour cream 
2 tsp. vanilla
Colored sugar
Mix butter and shortening. Add sugar until blended. Add eggs, vanilla, and sour cream. Combine dry ingredients and slowly add to the rest of the dough. Cover and refrigerate 30-60 minutes. Preheat oven to 350 and make dough into 1 ½ inch balls. Roll in colored sugar and cook about 15 minutes on a lightly greased pan. Cool 2 minutes on pan and move to rack to finish cooling.

Apple Pudding

Cream Together:
1 cup sugar
1/4 cup butter
1 egg

Mix dry ingredients:
1 cup flour
1/4 tsp nutmeg
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Combine creamed mix, alternate adding dry ingredients and 2 cups shredded apple.  Add
chopped walnuts. 

Bake 350 for 45 minutes at 9 or 8 in sq pan

Serve warm with Best Ever Pudding Sauce and a dollop of whipped cream

Best Ever Pudding Sauce
1/2 cup butter
1 cup sugar
1/2 cup light cream/evaporated milk

Heat through and then add
1 1/2 tsp vanilla

Lemon Ginger Glaze

Mix together in saucepan:
1 can ginger ale (1 1/2 cups)
2 Tbs lemon juice
4 tsp cornstarch
1 cup powdered sugar
Heat through till boiling, stir constantly. Keep stirring over heat until thickened.  Add 2 Tbs Butter for richness.  Stir until melted and combined.