German Pancakes

6 eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons butter, melted

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
Bake in preheated oven for 20 minutes, or until golden.
Serve traditionally with sour cream and applesauce, or American style with butter and syrup.

French Breakfast Puffs

From Pioneer Woman

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.

Hershey's Kiss Cookies

1 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup white sugar for decoration
unwrapped Hershey's kiss candies

1. Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets.
   
3. Bake at for 10 to 12 minutes in the preheated oven.
   
4. Remove from oven and immediately press Kiss into center of cookie. Remove from pan to wire cooling rack.
   

Craisin White Chocolate Shortbread

Thanks Charla via Naomi!

2 cups (4 sticks) butter, softened
1 cup sugar
4 cups flour
1 pkg. (6 squares) BAKER’S White Baking Chocolate, chopped (I just used a bag of White Chocolate Chips)
1-1/2 cups dried cranberries

PREHEAT oven to 350 F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.

STIR in chopped chocolate and cranberries. Drop rounded tablespoons of dough, 2 inches apart, onto un-greased baking sheets. Flatten each ball of dough slightly.

BAKE 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.

Sugar Cookies

1 cup butter
2 cups sugar
1 eggs
2 Tbsp milk
2 tsp vanilla
4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

Cream sugar and butter. Add milk, vanilla and egg and cream together until smooth. In a separate bowl, combine all dry ingredients and stir well. Add to wet ingredients, making a smooth dough. Refrigerate 1 hour. On well floured surface, roll out dough to desired thickness. For soft cookies, roll thicker for crunchy cookies, roll thinner. Bake at 375 for 10-12 minutes.

Chocolate Pretzel Bites

You will need square pretzels, hershey's kisses, and M&M's. You can make lots of these at once, but they need time to cool before you serve them.




Place the pretzels on a baking sheet, unwrap the kisses, and place on top.

Place in a 300 degree oven for 3 minutes, or until chocolate is soft through the center.



Remove from oven and press an M&M into the center. Let cool 5-10 min. Transfer to plate.

For a tastier option, slice caramels into this pieces and place under Hershey's kisses before melting them. Let cool 10-15 minutes before serving.

Italian Tomato Sauce

Make this sauce with nice, ripe tomatoes in season. This is a basic sauce.
by Deborah Mele

Fresh basil is the only herb used to flavor the sauce, allowing the sweetness of the tomatoes to shine.

5 Pounds of Fresh, Ripe Tomatoes
1/2 Cup Olive Oil
1 Cup Chopped Onion
1 1/2 Teaspoon Salt
Fresh Ground Pepper
4-5 Tablespoons Fresh, Chopped Basil


Blanch the tomatoes a few at a time for 10 seconds to loosen their skins.
Peel, core and halve the tomatoes.
Gently squeeze each half over the sink to remove the seeds.
Chop the pulp.
Add the oil to a large skillet or saucepan, and add the onions when it is hot.
Cook until they are translucent over low heat.
Raise the heat and add the tomatoes, salt, pepper and basil.
Cook 15 minutes stirring frequently until the mixture thickens.
Serve over pasta of choice.

Makes 2 Quarts
Note: This sauce will keep in the refrigerator for several days, and will freeze well for a month or two.