HINTS AND TIPS FOR BAKING BREAD

• Yeast must be added to liquid that is between 105 - 115 degrees -- too cold or hot will inhibit rising. (Use a food thermometer.)
• Kneading should be done by folding dough toward yourself, then pushing away with the heal of your palm; move the dough 1/4 turn and repeat. Kneading is an important part of making bread, as it forms the glutin which gives the bread its texture.
• Put dough in a draft-free place to rise. Ensure it's not too hot or cold.
• While kneading the dough, put the bowl that will be used for rising in the sink and fill with hot water. Let it sit during the kneading process. Before ready to use, dry the bowl with a clean dish towel. This will be the damp towel you will cover the bowl with for the rising process.
• Rub oil around the inside of the bowl, place the dough in the bowl, and turn the dough over -- the dough will then have the oil residue on its top and will not stick to the damp towel or dry out during the rising process.

Butter Pecan Turtle Cookies Bars

These are amazing!!!

Crust:
2 cups flour
1 cup brown sugar
1/2 cup butter
1 cup pecan halves

Caramel Layer:
2/3 cup butter
1/2 cup brown sugar
1 cup milk chocolate pieces

Preheat oven to 350 degrees.

To make crust: Stir together the flour and 1 cup brown sugar. Using a pastry cutter or fork, cut in the butter until the mixture resembles fine crumbs. Pat the mixture into the bottom of an ungreased 13 x 9 baking dish. Sprinkle the pecan halves evenly over the unbaked crust.

To make the caramel layer: In a saucepan, stir together the 2/3 cup butter and the 1/2 cup brown sugar. Cook over medium heat stirring constantly until well-blended and the mixture begins to boil. Boil for 1 minute -- stirring constantly. Remove from heat and pour over the pecans and crust.

Bake for 20 minutes or until the caramel layer is bubbly and the crust is a light golden brown. Remove from the oven and immediately sprinkle with the milk chocolate pieces. Let stand for 2 - 3 minutes, then slightly swirl the chocolate pieces as they melt. Cool the bars completely prior to cutting.

From Better Homes & Gardens America's Best Loved Community Recipes

Apple Brown Betty

6 - 7 medium apples, peeled and thinly sliced (6 - 7 cups)
1/2 cup white sugar
1/4 tsp. lemon juice
1/4 tsp. cinnamon
1 cup flour
1/2 cup butter, softened
1/2 cup brown sugar
2 tablespoons white sugar
1/4 tsp. cinnamon

Preheat oven to 400 degrees.

In large bowl, stir together the apples, 1/2 cup white sugar, lemon juice and 1/4 tsp. cinnamon. Mix thoroughly. Spread the mixture into a 2-quart baking dish and set aside.

In a medium bowl, stir together the flour and butter. Add the brown sugar, the 2 tablespoons white sugar, and the 1/4 tsp. cinnamon -- stir until combined. Crumble this mixture over the apple mixture.

Bake for 25 - 30 minutes or until the top is browned and the apples are tender.

This recipe is from one of my all-time favorite cookbooks -- Better Homes & Gardens, America's Best-Loved Community Recipes.

Mom's Apple Crisp

In a 9x9 buttered dish place:
4 cups sliced apples

Sprinkle with:
1 tsp. cinnamon
1/4 cup water with 1 1/2 tsp. vanilla as part of it (put the vanilla in the measuring cup and fill with water)

Mix together with pastry cutter:
1/2 cup butter (softened)
1 cup sugar
3/4 cup flour
Crumble on top of apples. Bake at 350 degrees for 45 minutes.

Mock Whipped Cream Frosting

1/4 cup flour
1 cup milk
Combine in saucepan, stirring continually over medium heat until thickened. Cool to room temperature.

1/2 cup butter
1/2 cup butter-flavored Crisco
1 cup sugar
1 tsp. vanilla
Whip well. Add cooled flour mixture and whip well again.

Chocolate cake

3/4 cup butter
1 3/4 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
3/4 cup unsweetened cocoa
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/3 cup water
Cream butter and sugar until fluffy. Add eggs and vanilla. Add dry ingredients and water. Beat for at least three minutes. Bake at 350 degrees. Cupcakes 20 - 25 minutes; 8-inch layer pans 35 - 40 minutes.
Recipe from the back of a Hersey's container 30 years ago.

Cream cheese frosting

Cream cheese frosting

This is THE frosting for so many cakes – carrot cake, red velvet cake, pineapple cake, etc. It is so delicious that some cakes just aren’t as enjoyable without the delectable taste of cream cheese frosting on top. It’s also perfect for cinnamon rolls.

It’s so easy to make and so versatile that it will become a standard!

Cream Cheese Frosting Recipe

8 oz. cream cheese, softened
¼ cup butter, softened
3 cups powdered sugar
1 tsp. vanilla
Beat well until smooth.