grandma higgins’ bird’s nest apple cobbler

Ingredients

1. •5 Large apples, sliced
   

2. •1 Cup sugar
   

3. •Pinch salt
   

4. •2 Tablespoons flour
   

5. •2-4 Tablespoons unsalted butter
   

6. •2 Teaspoons cinnamon
   

Directions

Preheat oven to 375 degrees F.

Butter a pudding dish and add apple, sugar, salt and flour. Toss until

coated. Top with small pieces of butter and sprinkle with cinnamon.

Crust Ingredients

1. •1 Cup all-purpose flour
   

2. •1 1/2 Teaspoons baking powder
   

3. •2 Tablespoons sugar
   

4. •4 Tablespoons unsalted butter, chilled and cubed
   

5. •1/4 Cup milk
   

Crust Directions

In a mixing bowl, add flour, baking powder, sugar and butter. Using your fingers, pinch the mixture until clumpy. Add milk and gently fold until combined. Layer the mixture on top of the apples.

Bake for 45 minutes or until golden brown.

The original recipes says to serve with cream or milk. I say serve it with ice cream and whip cream.

team charlie carrot cupcakes

Ingredients

1. •3/4 Cup whole wheat flour
   

2. •1/2 Cup all-purpose flour
   

3. •1/2 Teaspoon baking soda
   

4. •1 Teaspoon baking powder
   

5. •1/4 Teaspoon salt
   

6. •1 Teaspoon ground cinnamon
   

7. •1/4 Teaspoon ground nutmeg
   

8. •1/4 Teaspoon ground allspice
   

9. •1/3 Cup vegetable oil
   

10. •3/4 Cup firmly packed light brown sugar
    

11. •1/2 Cup granulated sugar
    

12. •2 Large eggs
    

13. •1 Tablespoon apple sauce
    

14. •1 Tablespoon orange juice
    

15. •1 Teaspoon pure vanilla extract
    

16. •1 1/2 Cups finely shredded carrots (about 2 medium carrots)
    

Directions

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first eight ingredients. Set aside.

In a large bowl, whisk together the oil, brown sugar, granulated sugar and eggs until frothy. Whisk in the apple sauce, orange juice and vanilla.  Add the carrots and fold until thoroughly coated. Add the dry ingredients and mix until combined.

Evenly pour the batter into the muffin tin. Bake for about 20 minutes. Test for doneness by sticking a toothpick in the middle of one of the muffins. I usually poke the muffin in the middle. If it comes out clean, it’s done. Transfer to a wire rack to cool. If you frost it too soon, the frosting will melt.

Frosting Ingredients

1. •8 Ounces of cream cheese at room temperature
   

2. •1 Stick unsalted butter at room temperature
   

3. •1 Tablespoon pure vanilla extract
   

4. •1 1/2 Cups confectioners' sugar, sifted
   

5. •1/2 Teaspoon finely grated lemon zest
   

6. •1/2 Teaspoon cinnamon
   

Frosting Directions

With an electric mixer, beat together the cream cheese, butter, vanilla and lemon zest until smooth and creamy. Add confectioner’s sugar little bit at a time. Whip after each addition. Frost the cooled cupcakes and sprinkle with cinnamon. The cupcakes should be stored in the refrigerator.

grandma higgins’ kolachkies

Ingredients

1. •5 Cups flour
   

2. •1 Pound ice cold margarine
   

3. •1 Small Fleishmann’s yeast cake, softened
   

4. •1/2 Pint heavy whipping cream
   

5. •2 Tablespoons confectioner sugar
   

6. •Apricot, lekvar (prune) and/or cherry fillings
   

Directions

Preheat oven to 375 degrees F.

In a large mixing bowl, combine the flour and margarine. Using your fingers, mix together until lumpy.

Soften the yeast cake in small amount of warm water. Add whipping cream and mix until thoroughly combined. Form into a ball and refrigerate overnight.

Take the dough out of the refrigerator. Sprinkle confectioner sugar on a clean workspace. Divide into three pieces and roll thin.  Cut dough into squares*.

Spoon a dab of the filling in the center of the square then fold over opposite corners to seal.

Bake for 15 minutes.

treehouse chocolate chip cookies

Ingredients

1. •2 1/4 Cups whole wheat flour
   

2. •1/2 Teaspoon baking soda
   

3. •1 Teaspoon salt
   

4. •1 Stick butter, melted
   

5. •3/4 Cup granulated sugar
   

6. •3/4 Cup packed brown sugar
   

7. •2 Teaspoons vanilla extract
   

8. •1 Tablespoon skim milk
   

9. •3 Large eggs
   

10. •2 Cups (12-oz. pkg.) Semi-sweet chocolate morsels
    

Directions

Preheat oven to 375 degrees F.

Using a fork, whisk together the whole wheat flour, baking soda and salt in a mixing bowl.

Set aside.

On low heat, melt the butter. Once the half of the butter is melted, turn off the heat and let it melt slowly. Let it cool.

Using an electric mixer, beat the melted butter, granulated sugar, brown sugar, vanilla extract and milk until creamy. Add eggs, one at a time. Beat the batter after adding each egg.

Add half of the flour mixture to the egg mixture. Mix until combined. Add the remaining flour and mix until combined.

Fold in the chocolate chip morsels.

Using a tablespoon or ice cream scoop, place a dollop of the batter onto an ungreased baking sheet. Place them at least an inch apart.

Bake for 9 to 11 minutes or until golden brown. Cool for few minutes before moving or eating the cookies.