Orange Dreamsicle Dessert

I was going to call this salad, because that's a Utah thing, but it's definitely more of a dessert. Sweet and luscious and reminds me of an orange creamsicle.

Orange Dreamsicle Dessert

1 4-serving package orange gelatin
1 c. boiling water
2 8-oz cans mandarin oranges
1/2 c. vanilla yogurt
1 8-oz tub whipped topping

Mix gelatin with boiling water, stir until completely dissolved, at least 5 minutes. Drain mandarin oranges, saving the juice! Measure out 3/4 c. juice and add to the gelatin. Stir around. Set it aside until it starts to thicken and set up. This usually takes about 30 minutes in the fridge or 1-2 hours on the counter. Once it starts to thicken, stir in the orange slices, yogurt, and whipped topping until blended.
Refrigerate until set, at least 1-2 hours.

This recipe works great in a jello mold. I love my smaller one from Tupperware with the heart or star in the bottom.

Pantry Salad Dressing

I think the original of this one was published in a Taste of Home magazine years ago. It's a basic red dressing, easy to whip up from things most people keep in the pantry.

Pantry Salad Dressing

1 c. sugar
1 c. ketchup
3/4 c. white vinegar
3/4 c. oil
1/3 c. diced onion
1/2 t. salt
1/4 t. garlic powder
1/4 t. ground black pepper

Dump everything into the blender and give it a good whirl or three. Store in the refrigerator for at least 2 hours before using so the onion isn't so overpowering.

Pumpkin Squares

This is one of the few recipes I use that calls for a boxed mix. Not sure how to make it otherwise, though I'm sure I could come up with something if I really wanted to.

Pumpkin Squares

1 box yellow cake mix
1 egg
1/2 c. butter, melted
1 2-lb can pumpkin
2 eggs
1/2 c. milk
2 t. pumpkin pie spice

Mix cake mix with egg and butter. Set aside 1 c. of mix. Pat the rest of the mix into the bottom of a lightly greased 9x13 cake pan.
Beat pumpkin, eggs, milk, and spice together until well blended. Pour gently over the cake mix in the pan. Sprinkle with the reserved 1 c. of cake mix stuff.
Bake 350°F for 50-55 minutes, until pumpkin is set.
Let cool and cut into bars.

Starlight Cake

I think this is from Betty Crocker, but I don't remember. I'm going through some of my old handwritten recipes and posting them. Classic old recipes that are pretty easy to make. Enjoy!

Starlight Cake

2 c. flour
1 1/2 c. sugar
3 1/2 t. baking powder
1 t. salt
1/2 c. shortening or butter
1 c. milk
1 t. vanilla
3 eggs

Dump everything into a mixing bowl. Beat on low for 30 seconds to combine. Scrape down the sides and beat on high for 2-3 minutes. Pour into greased and floured pans. Bake at 350° - 9x13 40-45 minutes, round layers 30-35 minutes, cupcakes 16-20 minutes.

Let cool completely before frosting. May I suggest this chocolate frosting recipe or this one?

Cinnamon Twists

Yeast batter breads can be tricky to work with. The secret here is to generously flour the board and your hands while working with them. And don't worry too much if they look funky. Taste is what really counts.

Cinnamon Twists

1 1/4 c. hot tap water
2 T. powdered milk
1/3 c. butter
1/2 c. sugar
2 T. yeast
1 1/2 t. salt
2 eggs
5 c. flour

Filling:
1/2 c. melted butter
1/2 c. sugar
2 T. cinnamon

Mix water, powdered milk, butter, sugar, and yeast in large bowl. Let sit for 3-5 minutes, until yeast starts to bubble. Add in salt, eggs, and flour. Beat by hand just until mixed. Don't knead. It should be a sticky, goody mess. Cover it and set it aside to rise until double, about 1 hour.
On a generously floured board, roll out the dough into a large rectangle. Spread the dough gently with the melted butter, sprinkle with sugar and cinnamon. Fold the top long edge in about 1/3 of the way. Fold the bottom long edge up to cover it. Cut into strips. Twist each strip one and half times. Set on a greased cookie sheet to rise. Repeat with all the strips.
Cover and let rise for 30-45 minutes, until doubled.
Bake at 350°F for about 20 minutes.

If you search online for cinnamon twists, you'll get the idea of what these are supposed to look like.

One-Egg Cake

In case you're running low, this is a basic cake recipe that can handle substitutions.

One-Egg Cake 

2 c. flour
1 1/2 c. sugar
2 1/2 t. baking powder
1 t. salt
1/3 c. shortening or butter
1 c. milk
1 t. vanilla
1 egg

Dump everything into the mixer bowl. Beat on low for 30 seconds to combine, then scrape down the sides. Beat on high for 2 minutes.

Pour into a greased 9x13 pan. Bake at 350°F for 30-35 minutes.

Sugar Cookies

This is the best recipe I have ever used for sugar cookies. Once you add the flour, handle it as little as possible for the most tender cookies.

Sugar Cookies

1 c. butter, softened NOT melted
2 c. sugar
1 t. vanilla
1 t. almond extract OPTIONAL
3 eggs
1/2 t. salt
4 c. flour

Cream butter and sugar until very light and fluffy, at least 5 minutes. Add vanilla, almond extract, eggs, and salt. Beat well, another 2-3 minutes.

Very gently and by hand, stir in the flour to make a soft dough. Roll out and cut out shapes. Thicker dough results in softer cookies, thinner dough will make crispier cookies.  Place on greased cookie sheet.
OR scoop out by tablespoonfuls onto a greased cookie sheet. Dip the bottom of a glass into sugar, then use to flatten the dough balls.

Bake at 400°F for 6-10 minutes, depending on thickness and how done you like your cookies.