Sugar and Spice Popcorn

Credit: Unknown

Ingredients:

3 T butter
1/4 t nutmeg
2 T sugar
1/2 t cinnamon
2 quarts popped popcorn

Directions:

Melt butter in a small saucepan over med-low heat. Stir in the nutmeg, sugar, and cinnamon. Continue stirring until the mixture is smooth and the sugar has dissolved. Do not overcook! Pour mixture over popped popcorn and stir until coated. Enjoy! {You may want to double this recipe... it usually disappears!}

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Suni's Syrup (Cinnabutter Syrup)

Credit: Suni

Ingredients:

• 1/2 c butter
• 1 c sugar
• 1/2 c milk
• 1 T Karo syrup
• 1/4 t baking soda
• 1/4 t cinnamon

Directions

Combine butter, sugar, milk, and Karo syrup in a small saucepan. Bring to a boil. Remove from heat and add baking soda and cinnamon, stirring until combined well. Serve over waffles or French toast, along with strawberry puree and wipped cream (optional, of course, but delicious).

Brownies

These brownies are perfect! I've never tasted one yummier than these. They're for chocolate lovers, but mostly for those of you who, like me, enjoy the taste of milk chocolate and a dense but soft texture. Brace yourselves! It's hard to stop eating these bad boys.

Credit: Mark Monson (via The Wilson Family Cookbook)

Ingredients:

• 2/3 c. cocoa
• 2 c. sugar
• 1 c. flour
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 4 eggs
• 2 tsp. vanilla
• 1 c. melted butter
• 1 1/2 cups milk chocolate chips (optional)

Directions:

Preheat oven to 350 degrees. Mix dry ingredients together, then add eggs and vanilla. Add melted butter slowly. Pour into Pam sprayed 9x13 pan. Bake for 35-40 minutes or until toothpick comes out clean. Dust with powdered sugar, if desired, or serve warm with ice cream!

Coconut Muffins

Credit: Aleta Young

Ingredients:

1/2 c. sugar
1/4 c. vegetable or canola oil
1 egg
1/2 tsp coconut extract
3/4 c. flour
1/8 tsp. baking soda
1/8 tsp. baking powder
1/8 tsp. salt
1/4 c. buttermilk (or soured milk)
1/4 c. flaked coconut
1/4 c. chopped walnuts (opt.)

Directions:

Cream together sugar, oil, egg, and flavoring in a medium bowl. Sift together dry ingredients.  Alternately add dry ingredients and buttermilk to make a thick batter. Fold in remaining ingredients and spoon into greased or paper-lined muffin tins (2/3 full) or loaf pan. Bake muffins at 350 degrees for 10-15 minutes until golden brown. Bake loaf at 325 degrees for about 30 minutes.

Meanwhile, combine 1/4 c. sugar, 2 Tbs water, and 2 Tbs butter in small saucepan. Simmer gently for 5 minutes. Remove from heat and add 1/2 tsp. coconut extract. Prick small holes in top of muffins with a toothpick, then pour hot syrup over the muffins.

Yield: 6-8 muffins or 1 medium loaf

Notes from Aleta:

• Baking time for 24 mini muffins is about 7 minutes (just check it with a toothpick to make sure).
• Rather than buying buttermilk, you can make soured milk. You'll need about 1/8 to 1/4 tsp lemon juice or vinegar (either apple cider or white should be fine) and milk to equal 1/4 c. Pour the lemon juice or cider into the measuring cup first and then top it off with milk.
• This recipe was made for high altitudes, so if you make it at a lower altitude (below 1000 feet) you'll need to increase both the baking soda and baking powder to 1/4 tsp each.

Luscious Lemon Bars

Credit: Teri Eastman

Crust Ingredients:

2 cups flour
1 cup butter, softened
1/2 cup powdered sugar
Dash of salt

Preheat oven to 350 degrees. Cream the butter, then add in the flour, powdered sugar, and salt. Mix well. Press into the bottom of a 9x13 pan. Bake for 12-15 minutes.

Filling Ingredients:

4 eggs
2 cups sugar
1/4 cup flour
6 T lemon juice, preferable fresh (which is 1/4 c + 2 T)

Beat eggs. Combine sugar and flour together, then add to the egg mixture. Mix well. Add lemon juice and mix again. Pour into slightly cooled crust. Bake at 350 degrees for 20-25 minutes. Allow to cool completely before sprinkling with powdered sugar and then place in the refrigerator to chill. Delicious and simple! Fresh lemon juice really makes this recipe stand out.