DAD’s Famous SPUDNUTS!

3 cups whole milk

1 and a half cups boiled mashed potatoes

3 eggs

1 and one half tablespoon yeast

1 tablespoon lemon juice

one and one half teaspoon salt

1 cup sugar

3/4th cup shortening

1/2 cup warm water to activate yeast

1 1/2 TBSP Yeast

heat 2 cups milk, salt , sugar, shortening on the stove till the shortening melts.  Remove from heat

and let cool.  Add the other cup of cold milk along with the mashed potatoes, this will help cool the 

mixture down to warm.  Want to be careful its not to hot when you add to the  eggs as not to cook the eggs.

slowly add the mixture to the eggs along with flour and mix.  Add more flour and the rest of the 

milk mixture and mix till you get a slightly sticky dough.  Mix the yeast with the 1/2 cup warm water

to activate the yeast.  Add to the slightly sticky dough along with additional flour and mix till you end

up with a slightly sticky dough.  Let rise once, push down and let rise one more time then roll out

donuts on a nonstick plastic matt approx 1/half inch thick.  Let rise again approx 2-3 hrs or until

they have doubled in size.  Fry in a good quality vegatable oil, canola, at approx 360 degrees

until light brown.  Add glazing while still hot.

Glazing consists of  one 2lb pound confection sugar one cube butter, pinch of salt, 1 teaspoon vanilla

melt butter, add sugar, salt, vanilla and beat to a smooth texture.  add whole milk to desired

consistency.  Enjoy!

Cheesecake Cookie Cups

1 package (24 each) chocolate chip cookie dough

(or you can use your favorite home made recipe)
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
2 eggs
2 t pure vanilla extract
1 pinch salt
24 muffin paper liners

Preheat oven to 350° F. Line 24 liners into muffin cups. Place one piece of cookie dough in each cup. Bake cookie dough for 10 minutes. Beat cream cheese, sweetened condensed milk, eggs, salt, and vanilla in bowl until smooth. Place an ice cream scoop full of cream cheese mixture over each cookie in cup. Turn heat down to 325° F and bake an additional 15 minutes until set. Refrigerate for two hours. Serve plain or with your favorite topping!! (Shown is cherry fruit filling!)

Great Strawberry Lime Topping (good if in season!!)
1 lb fresh strawberries, chopped & hulled
¼ c sugar
2 limes, juice and zest
1 pinch salt
1 T fresh mint (optional)
Combine all ingredients for topping and chill. Place heaping tablespoon on each cheesecake before serving.

Soft Sour Cream Sugar Cookies & Cream Cheese Buttercream Frosting

Soft Sugar Cookies
1 cup butter
1 t salt
2 cups sugar
1 t baking soda
2 eggs
4 t baking powder
1 cup sour cream
4 ½ cups flour
1 t pure vanilla extract
Cream butter and sugar. Add eggs, sour cream and vanilla. Mix dry ingredients in separate bowl and combine with wet ingredients. Roll into ball. Refrigerate. Roll out and cut into shapes. Bake at 350° F for 10-12 minutes. (Thicker cookies longer.) Cool and frost.

Cream Cheese Frosting
8 oz cream cheese (room temp)
1-2 t milk
8 T butter (room temp)
1 t pure vanilla extract
3-4 cups powdered sugar
Beat cheese and butter. Add milk, and vanilla. Slowly add sugar until the consistency you want. Beat until smooth.

The BEST Chocolate Chip Cookies EVER!

Soft, Chewy Cookies
You will never use a different recipe again!!
Mindy Powell

1 c butter flavored Crisco

¾ c white granulated sugar
¾ c light brown sugar
1 t pure vanilla extract
2 eggs
1 t baking soda
1 t salt
2 ½ c white flour
1 bag Ghirardelli milk chocolate chips
(This is the brand I prefer because they are larger
size chocolate chips and they taste the BEST!!)
Preheat oven to 350 degrees. Spray pans with cooking spray. Beat Crisco, sugars, vanilla, and eggs until mixed well. Add dry ingredients slowly and then mix in chocolate chips. Use small scooper to place twelve even sized balls on cookie sheet. Bake for exactly 11 minutes. Makes four dozen cookies. (Note: If you half the recipe, still use the full teaspoon of baking soda.)

Resurrection Cookies

Annie's "Resurrection Cookies"
~Also known as Easter Story Cookies~

This is a great recipe to teach your Children the REAL story of Easter. That the Lord Jesus Christ
our Savior is not dead but has Risen. We serve a Risen Savior......

You will need:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape
Bible

Instructions:
These are to be made the evening before Easter. Preheat oven to 300F. *** (this is very important --- don't wait until you are half done with the recipe).
Place pecans in zipper baggy and let children beat them with the wooden spoon
to break into small pieces. Explain that after Jesus was arrested. He
was beaten by the Roman soldiers. Read: John 19:1-3

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross He was given vinegar
to drink. Read: John 19:28-30

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life
to give us life. Read: John 10:10&11

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest
into the bowl. Explain that this represents the salty tears shed by Jesus' followers,
and the bitterness of our own sin. Read: Luke 23:27

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the
sweetest part of the story is that Jesus died because He loves us. He wants us to
know and belong to Him. Read: Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white represents the purity in God's eyes of those whose sins
have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read: Matthew 27:57-60

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door.
Explain that Jesus' tomb was sealed. Read: Matthew 27:65-66

GO TO BED!

Explain that they may feel sad to leave the cookies in the oven overnight.
Jesus' followers were in despair when the tomb was sealed. Read: John 16:20&22

On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie. Notice the cracked
surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed
to find the tomb open and empty. Read: Matthew 28:1-9

Fudge Stripes Cookie Salad

My MIL gave me this recipe and it is so yummy! This is the one I made for Christmas Eve!

1 pkg. Keebler Fudge Stripe Cookies (off brands don't seem to work as well)
1 lg. pkg. INSTANT vanilla pudding
2 lg. cans each
Mandarin Oranges (drained)
Pineapple Tidbits (drained) Not crushed pineapple
1 C. buttermilk
12 oz. Cool Whip (sometimes I even add more if there is left over in the carton).

Mix pudding mix with 1 C. buttermilk and stir with wire whip etc. Mixture will be kinda lumpy until Cool Whip is added. Fold in thawed Cool Whip. Blend until smooth and add drained fruit. Break up cookies and add at the very last before serving as the cookies will get soggy.

Soft Sugar Cookies with Cream Cheese Frosting

From the Kitchen of: Irene Smart

INGREDIENTS
1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
½ tsp soda
4 tsp baking powder
4 ½ cups flour
1 tsp salt

INSTRUCTIONS
Cream butter and sugar then add eggs and vanilla. Mix in 1 cup of flour along with soda, baking powder and salt. Add rest of flour and roll into a ball. Refrigerate for 30 minutes. Roll out a little dough at a time and cut into shapes. Bake at 350 for 10-12 minutes. For thicker cookies bake a little longer. Cool and then frost. For frosting: combine melted butter, powdered sugar, canned milk and food coloring mixed to your desired consistency.

cream cheese frosting.

1 8 oz package cream cheese
1/4 c butter
2 t milk
1 t vanilla
4 c powdered sugar

Let butter and cream cheese come to room temperature. Beat cream cheese, butter, milk & vanilla on low. Add powdered sugar on low slowly until smooth.

Snickerdoodles

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 cup shortening
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 tsp baking soda
2 tsp cream of tartar
½ tsp salt
2 tbsp sugar
2 tbsp cinnamon

INSTRUCTIONS
Preheat oven to 350 degrees. Mix shortening, sugar and eggs in large bowl and place aside. In a separate bowl sift together flour, baking soda, cream of tartar and salt. Combine with shortening mixture. Combine cinnamon and sugar in a small bowl. Shape cookies into balls and roll in cinnamon sugar mixture. Place cookies on greased cookie sheet. Bake at 350 for 8-10 minutes.

Grandma Lowe's Extravagant Cookies

From the Kitchen of: Grandma Lowe

INGREDIENTS
1 cup butter
2 eggs
1 tsp vanilla
1 cup brown sugar
1 cup white sugar
½ tsp salt
1 tsp baking powder
1 tsp soda
2 cups flour
2 ½ cups oatmeal
8 oz chocolate chips
1 cup nuts (optional)
1 cup raisins (optional

INSTRUCTIONS
Preheat oven to 400 degrees. In a large mixing bowl combine butter, eggs and vanilla. Beat in brown sugar, white sugar, salt, baking powder, soda, flour and oatmeal. Mix well. Add chocolate chips, nuts and raisins. Place on greased cookie sheet. Bake for 6-8 minutes.

Cyclops Cookies

From the Kitchen of: Kathy Lowe

INGREDIENTS
½ cup butter
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
2 tbsp milk
1 tsp vanilla
1 ¾ cups flour
1 tsp baking powder
¼ tsp salt
1/8 tsp baking soda
¼ cup sugar (to roll cookies in)
1 bag Hershey’s Kisses candies

INSTRUCTIONS
Preheat oven to 375 degrees. Mix butter, peanut butter, sugar, and brown sugar until fluffy. Beat egg, milk and vanilla and add to sugar mixture. Mix in flour, baking powder, salt, and baking soda until well blended. Shape into 1" balls and roll in sugar. Place 2" apart on ungreased cookie sheet. Bake at 375 for 10-12 minutes. When done take out from oven and press a Hershey’s Kiss in middle of cookie.

Aunt Karen's Cream Wafers

From the Kitchen of: Karen Lowe

INGREDIENTS
1 cup butter
½ cup margarine
½ cup cream
2 cups flour
Filling:
¼ cup butter, softened
¾ cup powdered sugar
1 egg yolk
1 tsp vanilla
red and green food coloring (optional)

INSTRUCTIONS
Mix well butter, margarine, cream and flour and chill for 30 minutes. Roll out dough on floured board until thin. Cut out into circles. Place on ungreased cookie sheet and sprinkle lightly with sugar. Bake 7-9 minutes at 350 degrees. Take cookies out of oven and cool. Put two cookies together with filling in the middle. For filling, combine butter, powdered sugar, egg yolk, vanilla and a little food coloring (if desired) in a medium bowl and mix well. These are a perfect Christmas Time cookie!

Aunt Sandy's Chocolate Chip Cookies

From the Kitchen of: Sandy Lowe

INGREDIENTS
1 lb butter
1 lb dark brown sugar
2 cups white sugar
4 eggs
2 tsp vanilla
6 cups flour
1 tsp salt
2 bags of 12 oz chocolate chips
1-2 cups walnuts or pecans (optional)

INSTRUCTIONS
Preheat oven to 350 degrees. Combine butter, sugar, eggs, vanilla, flour and salt in large bowl until well blended. Mix in chocolate chips and nuts. Place on greased cookie sheet. Bake at 350 for 10 minutes.