Orange Julius

You can do this with any kind of frozen juice.

6 oz frozen orange juice
1 c. milk
1 c. water
1/3 c. sugar
1 tsp. vanilla
12 or more ice cubes
Place ingredients in blender on high and blend to desired thickness.

Banana Crumb muffins

INGREDIENTS


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Lemon Sugar Cookies

Ingredients:
3 cups unsifted flour
2 tsp. baking powder
1/2 tsp. salt
2 cups sugar
1 cup shortening
2 eggs
1/4 cup Real Lemon Juice from concentrate
additional sugar

Directions:
Preheat oven to 350 degrees, stir together flour, baking powder, and salt. Set aside. In large mixing bowl, beat sugarsnd shortening until fluffly. Beat in eggs. Stir in dry ingrediants then Real lemon. Mix well. Chill 2 hours, shape into 1/4 inch balls. Roll in additional sugar. Place 2 inches apart on greased baking sheets. Flatten. Bake for 8 to 10 minutes or until lightly browned. Makes 8 dozen.
I have never let the cookie dough chill for two hours before I baked them so I do not know what chilling does for the cookie dough.

Double Chocolate Cookies

1 Box Devils Food Cake Mix
1/2 c. butter
1 egg

Mix Well
Bake 350* 8-12 minutes
They are so so so simple, and delicious!

Big n' Soft Ginger Cookies

INGREDIENTS (Nutrition)
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Sticky Popcorn

Ingredients:

2 CUBES of Butter

1 1/2cup sugar

3/4cup white Kara syrups.

Combine all ingredients into a sauce pan, and cook on med. heat. stir occasionally, let boil for three minutes. Then take off the stove and stir in:
1/2t vanilla

Add to 2 1/2 batches of air-popped popped popcorn. (makesure there are no kernels in the bottom, because they can hurt the teeth)