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.

Zucchini Gingerbread

	Zucchini Gingerbread 2 cups finely grated zucchini 1 tsp salt 1 cup oatmeal 3 1/2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon allspice 1 teaspoon ground ginger 3/4 cup dark molasses 3 eggs, slightly beaten 1/2 cup applesauce 2 teaspoon vanilla 1 tablespoon lemon zest (optional) Preheat the oven to 350 degrees.In a medium bowl, combine the zucchini, salt and oats and let the mixture sit for about 30 minutes. In a separate large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, allspice and ginger. Add molasses, eggs, oil, vanilla, and lemon zest to the zucchini mixture and stir to combine. Add the wet ingredients to the dry mixture and stir to combine. Divide evenly between 2 greased 9 inch round pans. Bake for 30 minutes, or until a toothpick inserted near the center comes out clean. Cool 10 minutes in pans, then remove from pans and cool completely on a wire rack. Serve with  best ever pudding sauce or Lemon Ginger Glaze
	Alternate Recipe: Original version found at AllRecipes cooking spray 1 cup brown sugar 1/4 cup molasses 1/4 cup applesauce or canned pumpkin 3/4 cup vanilla yogurt 3 eggs 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 1/2 cups shredded zucchini 3 cups all-purpose flour Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray. In a large bowl, mix together the brown sugar, molasses, applesauce, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.