BYU Mint Brownies

1 cup melted butter

1/2 cup Dutch processed cocoa

2 tablespoons honey

4 eggs

2 cups sugar

1 & 3/4 cups flour

1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup chopped nuts (optional)

Mint Icing:

5 tablespoons butter

dash of salt

1/2 drops green food coloring

1 tablespoon light corn syrup

1 & 1/3 cups powdered sugar

1/2 teaspoon mint extract

Mix butter, cocoa, honey and sugar. Add eggs one at a time and mix well after each. Blend dry ingredients and add to butter mixture. Finally add nuts if desired. Pour into 9 x 13 pan and bake at 350 degrees for 25 minutes until toothpick comes out clean in center of brownies. Mix mint icing ingredients in the order given and spread on cooled brownies. Freeze just until stiff. Finish with your favorite chocolate frosting. These are also a favorite of Mamoo's from her college days at BYU. They cost 50 cents and would see me through the long days of walking all over the campus to get to class on time.

Grandma's Chipless Chippers

2 cups butter or shortening or half butter and half shortening

4 cups sugar

4 eggs

8 cups flour

1 & 1/2 teaspoons cloves

3 teaspoons cinnamon

1 teaspoon allspice

4 cups applesauce or pumpkin

2 teaspoons salt

2 teaspoons soda

4 teaspoons baking powder

4 cups chocolate chips

Mix butter and sugar until well blended. Add eggs, beating well after each. Mix dry ingredients together and alternately add dry ingredients and applesauce to the egg mixture. Finally add in the chocolate chips. Drop by spoonful onto a lightly greased cookie sheet. Bake at 375 degrees for 12 minutes until set in center of cookies. Cool on rack. These will freeze well. Tom Adams and Evan Bybee made fun of these cookies when Grandma Bybee made them because she would only put in 1 cup of chocolate chips for the 8 cups of flour. Consequently, when eating them, you were lucky if you ever tasted a chocolate chip. So they named them Chipless Chippers.

Mix butter and eggs

Alta's Sugar Cookies (soft)

2 cups sugar

1 cup shortening

1/2 cup milk

1/2 teaspoon salt

3 eggs

4-5 cups flour

4 teaspoons baking powder

1 teaspoon vanilla ( or lemon extract)

Beat sugar and shortening. Mix in eggs one at a time beating well after each egg. Add vanilla Blend 3 cups of the flour with salt and baking powder. Alternately add milk with flour until mix is a soft dough. Add in the rest of the flour until you can handle the dough and chill for 2 hours. Roll out and cut into shapes. Bake at 350 degrees on a greased cookie sheet until slightly brown around the edges. Do not over cook or the cookies will be hard not soft. Ice them with your favorite butter cream frosting.

Lemon Squares

2 cups flour

1/2 cup powdered sugar

1 cup butter (2 cubes)

1 & 1/2 cups sugar

4 eggs

6 tablespoons lemon juice

4 tablespoons flour

1/2 teaspoon baking powder

Mix flour, powdered sugar, and butter in mixer until it forms a soft dough. Pat mixture into a 9 x 13 pan and bake at 350 degrees for about 10 minutes. Mix granulated sugar, eggs, and lemon juice and beat well for 5 -7 minutes. Blend the last 4 tablespoons of flour and baking powder and stir into the lemon juice mix. Take the crust out of the oven and pour the liquid mixture over the crust and put back into the oven for 20-25 minutes until set in middle. Do not over cook or the lemon squares will be dry. Remove from oven and sprinkle the top with some powdered sugar.

Mmmmmmm good!

Aunt Norma's Carrot Cake

1 and 1/4 cups oil

2 cups sugar

2 cups sifted flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

4 eggs

3 cups grated raw carrots

1 cup chopped pecans or walnuts

Combine oil and sugar. Sift all the dry ingredients together and add half of the mixture to the oil and sugar mis. Blend well and add remaining dry ingredients alternately with eggs. Mix in carrots and finally add nuts. Bake at 325 degrees for 60-70 minutes. Top with cream cheese frosting.

Cream Cheese Frosting:

1/4 cup butter

s - 3 oz package of softened cream cheese

2 & 1/2 cups powdered sugar

1/2 teaspoon vanilla

dash of salt

1 teaspoon milk

Blend all ingredients until well mixed. If a little too stiff, add another teaspoon of milk. Frost cake and enjoy!

Linz's Creme Brûle French Toast

1/2 cup butter

1 cup brown sugar

2 tablespoons corn syrup

1 loaf of Texas Toast bread (extra thick slices)

5 eggs

1 & 1/2 cup half and half

1/4 teaspoon salt

1 teaspoon vanilla

In a saucepan, melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, buttered jelly roll pan. Spread to cover surface. Place 12 slices of bread in a single layer to cover pan. Mix eggs, cream, salt, and vanilla. Spoon egg mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 30 minutes. Remove from pan and serve immediately. If not serving immediately, turn each slice of bread over to prevent it from sticking to the pan when it cools.

Magelby's Chocolate Cake

3 cups flour

2 cups sugar

2 tablespoons cocoa

2 teaspoons soda

1 teaspoon salt

3/4 cup oil

2 teaspoons vanilla

3 tablespoons vinegar

2 cups cold water

In a 9 x 13" pan, mix flour, sugar, cocoa, soda, and salt. Make 3 wells in the flour mix and add oil in one well, vanilla in the 2nd well, and vinegar in the third well. Pour the water over all and mix well with fork or wire whisk. Bake at 350 degrees for 30 - 35 minutes or until toothpick in center comes out clean.

Frosting for Cake:

6 tablespoons milk

1 cube of butter

1/4 cup dutch processed cocoa

3 cups powdered sugar (1 pound)

Put all ingredients in medium saucepan and bring to boil over medium heat. Take off heat and add 1 pound of powdered sugar (about 3 cups). Stir until well blended and frost the warm cake.