Crites Family Stuff

Description

Heather Johnson entered this cookie in the 2015 Farmer Family Reunion cookie contest. It's yummy!!

Ingredients for 24 servings

• 1 box lemon cake mix (Duncan Hines)
• .33 cup oil
• 2 eggs
• 1 lg lemon, juiced
• .5 tsp lemon extract or 6-8 drops lemon essential oil
• .25 cup crushed lemon drops
• 2 Tbsp flour
• 1 cup powdered sugar
• Parchment paper

Frosting

• 8 oz cream cheese
• 1.5 cups powdered sugar
• .5 tsp vanilla
• 1 lg lemon
• .25 tsp lemon extract or 3 drops oil
• Yellow sprinkles (optional)

Steps

1. Preheat oven to 350 F.
2. Combine cake mix, oil, eggs, lemon juice, extract or oil, crushed lemon drops and flour (everything but the powdered sugar) and mix until incorporated and smooth. Batter will be slightly sticky. If it is too sticky, add a little more flour-careful not to add too much.
3. Make balls of dough slightly smaller than a golf ball and roll in powdered sugar. Place dough balls on a cookie sheet lined with parchment paper.
4. Bake at 350 for 12-15 minutes, just starting to turn golden but not brown. Remove from oven and let cool on a wire rack.

Make frosting

1. Whip cream cheese until smooth, then add powdered sugar and mix.
2. Add vanilla, lemon juice, and extract or oil.
3. Taste and adjust for sweetness by adding more sugar or more lemon juice for tartness.
4. Frost completely cooled cookies and add sprinkles. (The easiest way to pip on frosting is to put the icing in a Ziplock bag and snip a corner. Swirl it on top of each cookie.)

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Description

Jenny entered these cookies in the 2015 Farmer Family Reunion Cookie Contest...and won! The uncles have a terrible job each year, sampling and judging all the cookies at the reunions. It's a tough job but they do it without complaint!

Ingredients for 60 servings

Shortbread Layer:

• 2 cups flour
• 2 tsp baking powder
• .25 tsp salt
• 1 cup butter, softened
• .5 cup sugar

Caramel Layer:

• 1 cup butter, cut into pieces
• 1 cup sugar
• 4 tbsp light corn syrup
• 2 (14 oz) cans sweetened condensed milk

Chocolate Layer:

• 1 cup milk chocolate chips
• 1 tsp light corn syrup
• .5 cup butter, cut into pieces

Steps

Shortbread:

1. Line a 9" x 13" baking dish with parchment paper. Spray the sides of the pan/paper to help avoid the caramel from sticking. In a medium bowl cream together the butter and sugar until smooth. Add dry ingredients and mix well. Press the dough into the to make an even layer. Bake about 18 minutes or until lightly golden. If the crust puffs up while baking, gently press down. Allow the shortbread to cool completely.

Caramel:

1. Combine butter, sugar, corn syrup, and sweetened condensed milk into a large saucepan over medium heat. Stir to melt butter. Increase heat to medium-high and bring to a boil. Reduce heat to maintain a simmer, stirring CONSTANTLY. This will scorch easily. The mixture will thicken and darken as it cooks. It will take about 20-25 minutes to reach 230-240 degrees or a soft ball stage of a candy thermometer. Pour and smooth mixture over the cooled shortbread. Allow to cool completely and set.

Chocolate:

1. Combine chocolate chips, corn syrup, and butter into a pan (double boiler is great). Heat, stirring often until chocolate is melted and the mixture is smooth. Spread over the cooled caramel layer with an offset spatula to smooth the top. Allow to cool and chill until ready to slice and serve.
2. Store bars in the refrigerator. They can be made days in advance and stored in airtight containers or wrapped well in plastic wrap. If you 1 1/2 times the recipe, you can fill a 11" x 15" pan.

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Description

These cookies were entered into the 2015 Farmer Family Reunion Cookie Contest

Ingredients for 60 servings

• 1 cup butter, room temperature
• 1.5 cups light brown sugar
• 2 eggs
• 2 tsp vanilla
• 1.5 cups graham cracker crumbs
• 1 tsp baking soda
• 1 tsp salt
• 2.25 cups flour
• 1 (3oz) container Marshmallow Bits
• 2 cups coarsely chopped Milk Chocolate Hershey Bars (about 6)

Garnish

• 20 large marshmallows, cut into thirds
• 20 Hershey Bars broken into sections (snack sized ones)

Steps

1. Preheat oven to 350.
2. Spray pan with cooking spray. (I use a low sided mini muffin pan that holds about an inch sized ball of dough when pressed into the cup-you can make the cookies on a regular cookie sheet as well.
3. In a bowl cream butter and sugar together until light and fluffy, about 2 minutes. Add in eggs and vanilla, mixing till smooth.
4. On medium speen, add in graham cracker crumbs, baking soda, and salt. Mix until incorporated. Add flour until just combined.
5. Stir in Marshmallow Bits and chopped Hershey Bar.
6. Form 1 inch balls of dough and press evenly into each sprayed cup. Bake for 6 minutes, remove from oven and press a third of a marshmallow on top of each cookie. Continiue baking for 3-4 minutes until marshmallow is puffed and slightly golden.
7. Remove and immediately press reserved broken sections of chocolate onto the top of the cookie. It will melt from the heat of the cookie.
8. Allow cookies to cool in the pan for at least 10 minutes. Loosen edges with a knife and carefully remove form pan, transferring to a wire rack to continue cooling.

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Description

A yummy vegan bar cookie.

Ingredients for 24 servings

Crust:

• 14 oz can garbanzo beans, drained and rinsed
• .5 cup rolled oats
• .5 cup brown sugar
• .25 cup olive oil
• 2 tsp vanilla
• 1 tsp baking powder
• .25 tsp baking soda
• .25 tsp salt

Filling:

• 3 cups blueberries, can be frozen
• 2 tbsp white sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• .25 cup cold water

Top Crumble:

• 1.5 cups rolled oats
• 1 cup flour
• .5 tsp baking soda
• .5 cup brown sugar
• .25 cup olive oil
• 1 tsp vanilla

Steps

1. Preheat oven to 350 degrees.
2. Place crust ingredients into a food processor. Blend to a dough-like consistency and press into a greased 8x11 baking pan.
3. Bake crust until crisp and lightly browned, about 20 minutes.
4. Combine filling ingredients except for the water and cornstarch into sauce pan. Cook over medium-low heat until berries have reduced (10-15 min). Whisk cornstarch and water together in a small bowl and stir into the blueberry mixture. Cook 2-3 minutes until mixture thickens. Pour over cooked crust.
5. Mix the crumble ingredients together in a large bowl until bread crumb consistency. Sprinkle over the blueberry mixture. Bake in the preheated oven about 20 minutes until blueberry filling is bubbling and the crumble is lightly browned. Cool and cut into squares. Store leftovers in refrigerator.

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Description

This recipe comes from our friends, Joe and Diana Free who make a killer chocolate chip cookie!

Ingredients for 48 servings

• 1.5 cups granulated sugar
• 1.5 cups brown sugar
• 1 cup shortening
• 1 cup butter
• 3 eggs
• 1.5 tsp baking soda
• 1.5 tsp salt
• 5 cups flour
• 3 tsp vanilla
• 11 oz chocolate chips

Steps

1. Preheat oven to 350. Mix sugars, shortening, butter, eggs, and vanilla. Stir in remaining ingredients. Drop by spoonful about 2 inches apart onto engrossed cookie sheet. Bake 10 minutes.

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Description

Mattson made these cookies for the 2013 Farmer Cookie Exchange.

Ingredients for 24 servings

• 1.5 cups sugar
• 1 tbsp cornstarch
• 1 cup light corn syrup
• .5 cup water
• 2 egg whites
• 2 tsp vanilla
• .125 tsp salt
• 1 pkg or sleeve of graham crackers, crushed
• 1.5 cups dark chocolate chips

Steps

1. Line a baking dish with parchment paper, extending over edges of pan. Set pan aside.
2. In a heavy 2-quart saucepan combine sugar and cornstarch. Add the corn syrup and water, mix well. Cook over medium-high, heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5-7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring occasionally, until thermometer registers 286 degrees F, soft-crack stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-crack stage should take about 20-25 minutes.
4. Remove saucepan from heat. Remove candy thermometer. In a large mixing bowl, immediately beat egg whites with a sturdy freestanding electric mixer on medium speed until stiff peaks form (tips stand straight).
5. Gradually pour hot mixture in a thin stream (slightly less than 1/8-inch diameter) over egg whites, beating with the electric mixer on high speed and scraping the sides of the bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.)
6. Add vanilla and salt. Continue beating with the electric mixer on high speed, scraping the sides of the bowl occasionally, until candy becomes very thick and less glossy. When beaters are lifted, mixture should fall in a ribbon, but mound on itself, then slowly disappear into the remaining mixture. Final beating should take about 5-6 minutes.
7. Immediately stir in chocolate and graham crackers. Stir enough to slightly marble chocolate. Quickly turn nougat mixture into the prepared pan. Top with more parchment paper and use it to flatten out the nougat in the pan. When candy is firm, use the paper to lift it our of pan. Cut candy into pieces. Wrap each piece in clear plastic wrap. Store tightly covered.
8. This is a lot like divinity with the sugar cooked harder. Also good with nuts, toffee, freeze dried fruit, etc. instead of the chocolate and cookies. I also use different liqueurs sometimes instead of the vanilla.

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Description

These were sent by Alli for the 2013 Farmer Family Christmas Cookie Exchange.

Ingredients for 48 servings

• 1.75 cups brown sugar
• 1.75 cups butter
• 7.2 oz pkg instant chocolate pudding
• 3 eggs
• 2 tsp vanilla
• 1.75 tsp baking soda
• .25 tsp salt
• 4 cups flour
• 1.5 cups white chocolate chips
• .75 cup milk chocolate chips
• dried fruit ( I used cried cranberry and cherry mixture)

Steps

1. Mix together the sugar, butter and pudding.
2. Add the eggs and vanilla.
3. Add the baking soda, salt and flour.
4. Stir in the chocolate chips and dried fruit.
5. Bake at 350 degrees for 12 minutes on a greased cookie sheet.

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Ingredients for 36 servings

Crumble:

• 1 cup butter
• 1 cup brown sugar
• 2 cups quick oats
• 1.5 cups flour
• 1 tsp baking soda

Filling:

• 2 cups sour cream
• .75 cup sugar
• 2 tbsp flour
• 1 tsp vanilla
• 1 egg
• 2 cups dried cranberries

Steps

1. Pre-heat oven to 350F.
2. In large mixing bowl, mix together by hand, butter (needs to be cols from the refrigerator), brown sugar, sugar, oats, flour, and baking soda. Mix by hand until it forms a crumble and is well incorporated. In a 9" x 13" pan lined with foil, take half the crumble mixture and press into pan. Bake for 10-15 minutes until golden brown.
3. In a separate mixing bowl, combine filling ingredients sour cream, sugar, flour, vanilla, egg, and cranberries. Mix well. Pour over baked cookie crumble. Sprinkle the remaining unbaked crumble on top. Return to oven and bake for 20-25 minutes until golden brown and set. Allow bars to cool completely, then cut into squares and serve.

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Description

Jenny sent these cookies for the 2013 Farmer Family Christmas Cookie Exchange.

Ingredients for 60 servings

• 1 cup butter
• 1.5 cups white sugar
• 1.5 cups brown sugar
• 4 eggs
• 4 tsp vanilla
• 4.5 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 5 cups milk chocolate chips
• 2 cups sweetened coconut
• 2 cups chopped almonds

Steps

1. Pre-heat oven to 375F. Lightly grease cookie sheets.
2. Combine dry ingredients, set aside.
3. In a large bowl, cream butter and sugars together. Beat in eggs, one at a time. Stir in vanilla. Stir in dry ingredients until well mixed then add chocolate chips, coconut, and almonds. Drop by spoonful onto prepared cookie sheets.
4. Bake for 8-10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Ingredients for 36 servings

Cookie:

• 1 box Chocolate cake mix
• .25 cup butter, softened
• .25 cup apple sauce
• 1 tsp vanilla
• 2 eggs

Orange Frosting:

• .25 cup butter, softened
• 2 cups powdered sugar
• 1 tsp orange extract (add more if desired-up to 2 tsp)
• .75 tsp vanilla
• 2 tbsp orange juice (more if needed to thin frosting)
• 1 or 2 drops red and yellow food coloring

Chocolate Glaze:

• .5 cup half and half
• .75 cup milk chocolate chips

Steps

1. Mix together cookie dough and drop by spoonfuls onto greased cookie sheet. Bake at 350F for 9-12 minutes. Don't over bake! Allow to cool.
2. Mix frosting ingredients together and beat until smooth. Frost cookies.
3. Combine the glaze ingredients and melt over low heat. Spread over frosted cookies. If you let the glaze cool for a few minutes, it will thicken slightly, making the glaze easier to use.

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