Aunt Ruth's Apple Butter Jam

8 c. applesauce (thick)
5 c. sugar
4 tsp. cinnamon
3/4 tsp. ground cloves
3/4 ground allspice
1/2 tsp. salt
2/3 lemon juice
1 pkg. Sure-Jell

Mix all ingredients, except sugar, and bring to a good rolling boil, stirring constantly. Add sugar and return to boil. Boil 1 or 2 minutes. Remove from heat; stir on and off for 2 to 3 minutes. Pour into hot jars and seal.

Canned Pie Filling

Combine: In large kettle 1 tsp. salt
4 cups sugar Add: 10 cups water
1 cup cornstarch
3 tsp. cinnamon Cook until thickened and add
1 tsp. nutmeg 3 T lemon juice

Fill canning jars 1/3 full of sauce. Peel and slice apples into jars, smooshing down into the sauce until the jar is full.
Put on hot lids, and process in boiling water bath for 20 minutes. Fills seven 1 quart jars.
When you want to make a pie, just roll out the crust, pour in the filling, dot with butter, and cover with the top crust. Bake at 400 degrees for 40-50 minutes.
You can also substitute other fruits such as peaches or cherries. You may want to vary the spices a little. Sometimes I use a little more cinnamon and nutmeg with apples.

Apple Pie
(From The Mormon Family Cookbook)

9-inch pie pan
425 Degrees F.

4 to 5 cups tart apples, peeled, cored, and sliced
¼ to ½ cup water
¾ to 1 cup sugar
1 to 2 tablespoons flour
½ to 1 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter or margarine
Pastry for 2-crust 9-inch pie

Steam or simmer apples gently in water until they wilt, and begin to become transparent. (This is a partial cooking only, so that apples will cook thoroughly in the pie.)

Combine the sugar, flour, cinnamon, and salt. Mix well. Spread half over the pastry-lined pie pan. Lift apples from cooking liquid into crust. Add ¼ cup of the cooling liquid. Sprinkle with remaining sugar mixture, then with lemon juice; dot with butter. Roll, fit and seal top crust. Brush with milk and sprinkle with sugar, if desired. Bake on lower shelf of over for 30 to 40 minutes, or until nicely browned.

Note: Apple pie is only as good as the apples it is made with. Tart, juicy apples are desirable, and some judgment is necessary as to amounts of sugar and thickening when sweeter, less juicy apples are used.

Note: You can make the pie filling and put it in a pie pan lined with foil and freeze. After it is frozen remove the frozen pie from the pie pan and wrap again with foil. When you are ready make your pie peel the foil off and place the filling in pan with the bottom crust. Add butter, put top crust on and bake for about 1 hr.

Best Ever Pie Crust

2 ½ C Flour
1 C shortening
½ tsp salt
1 egg
¼ to 1/3 C cold water
1 Tbsp vinegar

Combine shortening, flour, and salt just until blended. Mix egg and water, add vinegar. Add liquid ingredients to shortening mixture. Mix until blended. Do not over-mix.
Roll out between plastic wrap. Bake at 425 for 12 to 14 minutes. Makes a double 9” pie crust.

Sour Cream Zucchini Bread

Oatmeal Toffee Cookies

2 cups butter softened
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick cooking oats
1 3/4 cups (10 ounce package) Heath almond toffee bits or skor english toffee bits.
1 cup coconut Flakes

1. Heat oven to 375. Lightly grease cooked sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon, and salt; beat until blended. Stir in oats, toffee and coconut, if desired, with spoon. Drop dough by rounded Teaspoons about 2 inches apart onto prepared Sheet/
2. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack.
Makes about 4 dozen cookes

Oatmeal Brownie Gems

2 3/4 cups quick-cooking or old-fashioned oats, uncooked
1 cup all-purpose flour
1 cup firmly packed light brown sugar
1 cup coarsely chopped walnut
1 teaspoon baking soda
1 cup butter or margarine, melted
1 3/4 "M&M's" Semi-Sweet Chocolate mini Baking bits
1 package fudge brownie mix, prepared according to package directions for fudge-like brownies

Preheat oven to 350. In large bowl combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Stir in "M&M's" until evenly distributed. Reserve 3 cups mixture. Pat remaining mixture onto bottom of 15x10x1-inch pan to form crust. Pour prepared brownie mix over crust, carefully spreading into brownie mixture; pat down lightly. Bake 25 to 30 minutes or until toothpick inserted in center comes out with moist crumbs. Cool completely. Cut into bars. Store in tightly covered container.
Makes 48 bars

Neiman Marcus Cake

1 package yellow cake mix
4 eggs
1/2 cup butter
8 ounces cream cheese
4 cups confectioners' sugar

1. Preheat the oven to 350 degrees. Grease one 13x9 inch baking pan.
2. Combine the yellow cake mix, 2 of the eggs, and the butter or margarine mix well. The batter should be stiff. Spread the batter into the prepared pan.
3. Combine the cream cheese, confectioners' sugar and the remaining 2 eggs. Mix well and pour over the top of the cake batter.
4. Bake at 350 degrees for 35 minutes

These are really good.

Quick Guacamole

2 ripe avocados
1/4 tsp. garlic powder
1/8 tsp. salt
1-2 TB lemon juice
1-2 TB Salsa, optional

Peel and mash avocados. Add seasonings, adjust seasonings to taste.
If you leave the pit in it won't go brown

No-Bake Chocolate Peanut Butter Bars

2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, divided
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12-ounce package) Semi-sweet Chocolate Mini Morsels, divided

Greased 13x9-inch baking pan.
Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.

Melt remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Makes about 5 dozen bars

Chocolate Peanut Butter Cups

1 package Duncan Hines Moist Deluxe Swiss Chocolate Cake Mix
1 container Duncan Hines Creamy Home-Style Classic Vanilla Frosting
1/2 cup creamy peanut butter
15 miniature peanut butter cup candies, wrappers removed, cut in half vertically

1. preheat oven to 350. Place 30 paper liners in muffin cups
2.Prepare, bake and cool cupcakes following package direction for basic recipe
3. Combine vanilla frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes, frosting and candies

Peanut Butter and Hot Fudge Pudding Cake

Peanut Butter and Hot Fudge Pudding Cake

½ cup flour
¼ cup sugar
¾ tsp. baking powder
1/3 cup milk
1 Tbsp. oil
½ tsp. Vanilla
¼ cup peanut butter
3 Tbsp. unsweetened cocoa powder
1 cup boiling water
Vanilla ice cream

1. Combine flour, ¼ cup sugar, and baking powder. Add milk, oil, and vanilla. Mix until smooth. Stir in peanut butter. Pour into slow cooker.
2. Mix together ½ cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in slow cooker. Do not stir.
3. Cover and cook on high 2-3 hours, or until toothpick inserted comes out clean.
4. Serve warm with ice cream

Banana Muffins

Banana Muffins

½ cup butter
1 cup sugar
2 eggs
1 cup Mashed Banana’s
¼ cup milk
2 cups flour
1 ½ tsp baking powder
½ tsp soda
¼ tsp salt
1 tsp lemon Juice

Cream butter, sugar together. Add eggs banana, milk, lemon juice. Mix well add the remaining items.

Bake 350 for 17 min.
You can also make banana bread from this recipe just bake for an hour.