Thompson Girls' Recipes

 Overnight Cinnamon Rolls For cinnamon rolls: 1 c. warm milk, not hot 1/2 T active dry yeast (not instant) 4 T granulated sugar 3 c all-purpose flour, divided (+2-4 T) 1 large egg, room temp 2 T unsalted butter melted, divided 1/2 t. Salt For filling: 7 T unsalted butter, softened, divded 1/4 c. granulated sugar 1 T cinnamon For the Icing: 4 T unsalted butter, softened  4 oz cream cheese, softened 1/2 T vanilla extract 1 c. confectioners, powdered sugar 1. In the bowl of an electric stand mixer, add 1 c warm milk with 1/2 T yeast. Let sit uncovered for 7 minutes at room temperature. Add 1/2 c flour, 2 T sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100 oven for 25 min) It will look puffy. 2. Whisk in 1 egg, remaining 2 T sugar, 1 T melted butter and 1/2 t salt. 3. Using the dough hook on speed 2, add remaining 2/12 c flour (1/2 c at a time) letting it blend with each addition. Add more flour 1 T at a time just un...

Easy Cinnamon Rolls For the cinnamon rolls: 1 c warm milk (110-155 degrees) 2 1/4 t. instant yeast 1 large egg 2 T unsalted butter, melted, divided 4 T granulated sugar 1/2 t. salt 3 c. all purpose flour or bread flour, + 2-4 T. (and more to dust counter) For roll filling: 6 T unsalted butter, softened, + more to grease pan 1/4 c. granulated sugar 1 1/2 T. cinnamon For cream cheese icing: 4 T unsalted butter, softened 4 oz cream cheese, softened 1/2 T vanilla  1 c. powdered sugar 1. In a large mixing bowl (or stand mixer), add 1 c warm milk and sprinkle with 1 yeast packet instant yeast. Whisk in 1 egg, 1 T melted butter and 1/2 tsp salt. 2. Add 2 c. flour and stir. Add more flour 1 T at a time just until dough is no longer sticking to fingertips or the walls of the bowl. It should still feel slightly sticky but won't stick to clean/dry fingers. Knead dough by hand for 3 minutes. Cover with plastic wrap and let rise in a warm 100 degree oven for 30 min (or at room temperature for 1...

 Caramel Corn 1 c. brown sugar 1 c. molasses 1 t. cream of tarter 1/4 t. baking soda 1 T. butter 2 gallons popped popcorn Boil brown sugar, molasses, and cream of tarter to "soft ball" on a candy thermometer. Remove from heat and add baking soda and butter. Stir and pour over popcorn. Make into balls or cracker jack.

 Merry Cherry Bars 1 c. butter or margarine 1 c. granulated sugar 1 egg 1/2 t. almond extract 2 c. flour 3/4 c. chopped cherries 1/2 c. chocolate chips 1 c. sifted powdered sugar 5 t. warm water (or cherry juice) Beat together butter and sugar until light and fluffy; blend in egg and almond extract. Add combined flour and salt. Mix well. Stir in 1/2 c. cherries. Spread into ungreased 15 1/2 x 10 1/2 inch jelly roll pan. Sprinkle with remaining 1/4 c. cherries and 1/2 c. chocolate chips. Press in lightly. Bake at 300 degrees Fahrenheit for 30-35 minutes or until the edges are golden brown. Cool thoroughly.  Combine powdered sugar and water (you can substitute water for cherry juice). Mix until smooth. Drizzle over bars. 

1 large box cook and serve vanilla pudding 1 large box orange jello 12 oz cool whip 2 cans mandarin oranges Drain oranges into measuring cup. Add water to make 3 cups. Bring juice/water to a boil. Add 1 box orange jello and stir until completely dissolved. Chill at least 6 hours or overnight. Fluffy with beaters rhea. Add 12 oz. cool whip. Fold in mandarin oranges. Chill until served. 

3/4 c sugar 3/4 c brown sugar 1 c butter softened 1/4 c milk 2 eggs 2 T root beer extract 4 c flour Pinch of salt 1 t baking soda Cream together sugars and butter until light and fluffy. Add milk, eggs, and root beer extract. Stir to combine. Add dry ingredients and mix until combined. Roll dough into 1 in. balls. Refrigerate dough for 1 hr until firm. Then place on a lightly greased cookie sheet. Bake at 350 for 8-10 min. Remove from oven and cool completely. Frost with the cream glaze Glaze: 4-6 T cream 3 c powdered sugar 1 t vanilla

50 Soft Carmels (found in the bagged candy aisle) Slowly melted with 1/2 c evaporated milk 2 c flour 2 c oatmeal 1 1/2 c brown sugar 1 c softened butter 1/2 t salt 1 t soda Press half of the above mixture into a greased 9x13 pan and bake at 350 for 10 min. While still warm sprinkle 1 pkg of chocolate chips and 1 c chopped pecans (optional) spread a bit.  Carefully drip the Carmel mixture and top with remaining crumb mixture. Bake at 350 for an additional 15-18 min. Or until golden brown. Chill 1-2 hrs makes around 48 bars. Anecdote: “I think everyone’s favorite Carmelita story is the one in 1993 when Evelyn had a nasty fall and fractured her ankle while shopping in Portland. She was ambulanced to the emergency room. Jan and Grandpa Joe raced to get to her at the hospital. She was on the gurney and on her way into surgery when the two frantically found her. Grandpa Joe bent over her to give her a kiss and said, “Evelyn I only have one thing to say. Where did you hide the...

1 1/2 c. Brown sugar 1/2 c. Sugar 1 c. Shortening 1/2 c. Butter (softened) 2 eggs 1/2 c. Molasses 4 1/2 c. Flour 3 t. Baking Soda 1 t. Baking Powder 1/2 t. Salt 1 t. Ginger 2 t. Cinnamon 1 t. Cloves Beat shortening, butter, eggs, brown sugar, and regular sugar until well combined. Add molasses. Sift flour, soda, powder, salt, ginger, cinnamon, and cloves. Slowly mix the dry ingredients into the mixture. Refrigerate dough for 1 hour. Then roll into balls and roll in sugar. Place on a cookie sheet. Bake at 325 for 10-12 minutes.

4 eggs 1 1/2 c. Flour 1 c. Sugar 1/2 c. Butter 2 T. Corn starch 1/2 t. Vanilla 1/2 t. Cardamom Beat eggs lightly until light yellow. Add sugar. Add cooled melted butter and vanilla. Sift together flour, corn starch, and cardamom. Slowly add dry ingredients to mixture batter will have a dough-like consistency. Use a normal spoon to place a 1 inch in diameter ball onto the krumkake. Cook until golden.

Maddox pie crust recipe. 2 1/2 c flour 1 c shortening (crisp) 1 t salt 1 whole egg beaten well 1 T vinegar 1/2 c ice cold water!!! Cut shortening into flour and salt until it's almost cornmeal looking. Whip eggs until fluffy. Add eggs to vinegar than add to flour mixture. Last add ice cold water. Dough should be cold before rolling. Roll a chunk slightly larger than a baseball to 1/4 inch. For a fruit filled pie let alone. For a shell filled pie poke holes in bottom and sides with fork. Cut excess pie crust and fold under and pinch around the edge decoratively.

Another ward Iron Chef competition today with the secret (yet not so secret) ingredient being Saltine Crackers . I decided to try two and pick one. The first is mom's sweet potato and butternut squash casserole but for the topping instead of using straight flour, I ground down saltines for it. Then I tried The Soda Cracker Pie  from cooks.com . It looks like a full Meringue cake when you put it in the oven but it looked good. Plus, it had pineapple in the recipe. SODA CRACKER PIE 3 egg whites 1 tsp. cream of tartar 1 c. sugar 1 tsp. vanilla 18 crushed saltine crackers 1 c. pecans TOPPING: 1 lg. tub of Cool Whip 1/3 c. powdered sugar 1 tsp. vanilla 1 lg. can crushed pineapple, drained Beat egg whites until frothy. Add cream of tartar and beat until stiff. Add sugar gradually and fold in vanilla, crackers and pecans. Spoon into greased 9- inch round dish. Bake at 350 degrees for 25 minutes. Cool.TOPPING: Beat Cool Whip, powdered sugar, and vanilla until wel...

In a large bowl mix: 9 c Golden grahams 8 c Corn chex 1 pkg slivered almonds 1 pkg  coconut Syrup topping: Bring to boil and cook 1 min 1 c Karo 1 c sugar or white 3/4 c butter Toss syrup mixture over dried ingredients, serve in mini-individual cups or in large cups or in large bowl with tongs or spoon. Be creative, add different items.

3/4 c butter 2 1/2 c thin pretzel sticks 1 8oz tub cool whip 1 c butter 2 c water 1 large pkg raspberry flavor jello 2 10oz pkg frozen raspberries, slightly thawed 1 15 oz can crushed pineapple, undrained Melt butter and pour into 9x13 pan. Smash pretzels with rolling pin or use food processor and pat evenly into bottom of cake pan. Bake at 400 for 10 min. Cool. In a large bowl combine cream cheese, sugar, cool whip. Dab on top of cooled pretzels and spread to edges of pan. Refrigerate for 1 hour. Bring water to boil. Completely dissolve jello in boiling water. Cool in refrigerator syrupy. Add the slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or at least several hours until firm. Makes 12 servings.

2 graham cracker crusts--deep dish 1 can pie filling (cherry or blueberry) 8 oz cream cheese 2 c powdered sugar 2 pkgs of Dream whip In a bowl, mix: Mix dream whip following directions. In a separate bowl, whip until smooth cream cheese and powdered sugar. Mix together the two bowls of ingredients. Fill the two pie crusts (saving 1/2 c of filling for topping) Add 1/2 can of pie filling to each pie in the center. Use saved pie filling, top each pie in center. Chill for 4 hours.

Elisha's favorite! 2 c sugar 1/2 t salt 1 c water 1/2 c sour cream 1 t baking soda 2 c flour 1 c butter 4 T coca 2 eggs In large bowl or mixer put sugar, flour, and salt. In small heavy pan bring butter, water, and cocoa to boil. Take from heat and add immediately to dry ingrediants. Add sour cream, eggs, and baking soda. Mix well until blended. Batter will be very thin. Pout into lightly greased and floured 10x15 jelly roll pan. Bake for 20-25 minutes at 375. Test with toothpick. Don't over bake. Frosting 1 c chopped nuts 1 box powdered sugar 1 tsp vanilla 6 T milk 4 T cocoa 1 cube butter Boil milk, butter, and cocoa till bubbly. Mix in sugar, powdered sugar, and nuts, beating until smooth. Spread over slightly cooled cake.