Sugar Cookies

1 c. margarine
1 c. sugar
4 eggs
1 tsp vanilla
2 c. flour
1/2 tsp salt
4 tsp baking powder
1/2 c milk

Cream the margarine and sugar. Add the eggs and vanilla and mix. Add the dry ingredients and mix well. The dough should look like a thick icing. Grease and flour your surface and place the ball of dough on top of the greased surface. Place about 1/2 c. of flour on top of the dough and roll out with a rolling pin till about 1/4 inch thick. Take cookie cutters and cut out shapes and place them on a baking tray. Gather the leftover dough and roll out and cut with cookie cutters again. Repeat until the dough is gone. Bake at 350 f0r 10-12 minutes. Frost with a nice butter cream frosting.

Blueberry Struesel

Bluberry Struesel- 350 F. for 40-50 minutes

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. Spoon the batter into the prepared (round, buttered) pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve with powdered sugar.

No-fail Fudge

4 c sugar
1 can large evaporated milk
2 bars margarine
18 ounces semi-sweet chocolate chips (a bag and a half)
24 large marshmallows
1 tsp vanilla

Bing the sugar and the evaporated milk to a slow boil on medium heat. Once its reached a boil, let it boil for 10 minutes. The last two minutes that it is boiling, add the butter. When the ten minutes is done, stir in the chocolate chips until they are completely melted. Remove the pot from the heat and stir in the marshmallows until they are completely melted. This may take some fast and furious stirring, but make sure they are all melted! Add vanilla. Pour in a 9x13 pan and refridgerate for 24 hours.

French Apple Pie

1 store bought pie crust

1 c. white sugar

1/4 c. corn starch

1/2 tsp ground nutmeg

1/4 tsp cinnamon

pinch of salt

6 cups thinly sliced and peeled apples (about 6 apples)

1 c. flour

1/2 c. firm maragrine

1/2 c. firmly packed brown sugar

Prepare the crust according to the package instructions, but do not cook. Preheat oven to 350. Mix sugar, cornstarch, nutmeg, cinnamon and salt in a bowl. Stir in apples. Pour into pie pan (that already has the crust in it).

Mix flour and marg. add the brown sugar and gently mix til crumbly. Sprinkle over the pie. Bake for 1 hour 30 min. Cover with aluminum foil for the final 10 min. to prevent burning.

Variation: Instead of the crumble topping you can add the extra crust that came in the pre-bought crust box, and just lay it on top and pich together. Remember to cut 'vents' in the top to help release the air while it's cooking. You can also make a latice top out of the extra crust. Those are always so pretty and a hit with everyone!