Cinnamon Scones

3 1/4 cups AP flour

1/3 cup + 2 TBSP sugar, divided

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup cold butter, cubed.

Hint  - put butter and grater in freezer for 1-2 hours.  Then grate butter when ready to mix.  Small flakes melt better than cubed butter when baking.

1 cup buttermilk, cold not room temp

1 package (10 ounces) Cinnamon chips

2 TBSP butter, melted

1. In large bowl combine flour, 1/3 cup sugar, baking powder and baking soda, and salt.

2. Cut in butter until mixture resembles coarse crumbs.  Use pastry cutter or 2 knives

3. Stir in buttermilk just until moistened.

4. Fold in chips.

5.  Turn onto lightly floured surface.  Knead gently 10-12 times or until dough is no longer sticky.

Divide in half.

Gently roll or pat each portion into 7 inch circle.

6.  Brush with melted butter and sprinke with remaining sugar.

Hint.  Using tourmaline sugar instead looks more professional. 

7.  Cut into 6 wedges.  Separate and place on parchment lined baking sheet.

8. Bake at 425 for 10-13 minutes. 

These can be made ahead and frozen raw (flash freeze, then store in freezer bag).  May need a couple extra minutes to bake.

Note:  if using this recipe for fruit scones, you need additional sugar to make up for sugar that was in cinnamon chips.

Audrey Zweifel

Pecan Pie (really more of a torte)

This is Grace and Hunter's favorite pecan pie recipe.  It's really more of a torte.

Cooking time 30 minutes ate 350 degrees. Make day ahead.

11 whole graham crackers - all 4 sections (this is one sleeve in a box of crackers), crushed.

3 egg whites - beat these separately to a froth

1 cup sugar 

1 cup pecan pieces.   I like to mine really finely chopped

1- 2 tsp vanilla.  Recipe officially calls for 1 but I like vanilla so I use 2.

Cool whip or whip cream for topping. Honestly cool whip works very well.

Mix dry ingredients together. Fold in dry ingredients and vanilla to beaten egg whites.

Pour into 8 inch greased (sprayed with Pam) shallow pie pan.

Bake.

Cool.

Top thickly with whipped cream.  Refrigerate 24 hours.

Grace Triska Hays

Almond Biscotti

In Cooking Light March,1995 edition, Papa and Nana were visiting us in St. Louis. Papa found this recipe and the rest is history! It’s always great to dip in coffee or wine.






Almond Biscotti
2 cups all-purpose flour
1 cup sugar
1/2 cup slivered almonds, chopped and toasted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
1 egg white

Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry). Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack. Makes about 2 1/2 dozen.

Pat Muma

Salted Chocolate Chip Cookies

We started making these tiny cookies when we lived in Bangkok.  At parties we would watch people pick up a regular size cookies and not eat the entire cookie. So, when we started making these we made them tiny and would put them in a tall extra large margarita glass for parties. We would keep ziplock bags of them in the freezer.  They were loved by all and I still get request 15 years later for the recipe. 

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt – omit if using salted butter

1/4 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup (packed) light brown sugar

1/2 cup white sugar

1/4 cup powdered sugar

2 large egg yolks

1 large egg

1 teaspoon vanilla extract

2 cups of semisweet chocolate chips OR 8 ounces semisweet or bittersweet chocolate chips

Sea salt OR table salt

Preheat oven to 350°. Whisk flour, baking powder, and baking soda in a medium bowl; set aside. Using an electric mixer on medium speed, beat butter, brown sugar, white sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

For small cookies (OK tiny cookies) make sure there are two chocolate chips per cookie and enough dough to hold them together – about the size of your thumbnail. We use 2 parchment paper-lined baking sheets. Sprinkle cookies with salt. Cook between 7 to 9 minutes….depending on your type of tray. Let cool on wire racks completely.

TIP: Between each baking, run cold water on the back of the tray to cool it down before starting the next tray. We always reuse the parchment paper.

Enjoy!

Pat Muma

Pecan Crescent Cookies

We lived in Allentown, PA we went to an IBM Christmas Party.  A lady named Bev Farkus brought these cookies.  She was very kind and shared her special recipe. I still think they are my favorite cookie!

1/2 C soft butter

1/4 C powdered sugar

1/4 tsp. vanilla extract

1/4 tsp. almond extract

1 1/4 C sifted cake flour

3/4 C chopped pecans

 

Cream butter until soft and smooth, add sugar and flavorings, and blend until smooth. Stir in flour gradually; finally stir in nuts. Shape in small balls all the same size and then shape them into a crescent shape. Place on a parchment covered cookie sheet.  Bake at 350 degrees for about 20 minutes. They will not be brown on top, but bottom will be light brown. Roll immediately in powdered sugar. Makes about 40.

Pat Muma

Panther Pops Chocolate Chip Cookies

At ISB -  International School of Bangkok, the School Store sold Panther Pops every Friday.  Parents volunteered to make them.  We always brought Mars bars and chocolate chips back from the US each summer.

1 1/2 c. sugar
1 1/2 c. brown sugar
2 c. butter (soft)
2 tsp vanilla
4 eggs
6 1/2 c. all purpose flour
2 tsp. baking soda
2 tsp. salt
1 1/2 c. chocolate chips
40 wooden sticks
20 Mars bars cut in half

Directions:

Combine sugar, brown sugar, butter, vanilla and eggs. Mix well. Add flour, baking soda and salt. Mix well. Add chocolate chips.

Securely insert stick into cut end of Mars bar. (Hint: you may need to chill Mars bar to make it a little firmer to hold the stick securely)

Shape 1/4 c. of dough around Mars bar, making sure it is completely covered. You must use a full 1/4 c. of dough for each pop. This way they are all the same size. It is recommend to spoon out 40 piles of dough before putting pops together. If there is leftover dough, add a little dough to each pile. Makes 40 Panther Pops

Place pops 4" apart on uncreased cookie sheets.

Bake for 13-16 minutes in 350F oven until 'light' golden brown. Remember not to over bake.

Allow to cool just a minute then carefully remove from cookie sheet and cool completely. When completely cool, place in individual bags, tie with twisty or ribbon.

CAN BE BAKED IN ADVANCE AND FROZEN. JUST TAKE OUT OF FREEER THE NIGHT BEFORE SALE DAY.

Pat Muma

Cinnamon Logs

1 loaf sliced bread
8 ounces cream cheese , softened
1 egg white
1/2 cup powdered sugar
1 cup sugar
1 T. cinnamon
1/2 cup melted butter

TRIM crust from bread slices. Roll slices to ¼-inch thickness

BEAT cream cheese, egg white, and powdered sugar at medium speed with an electric mixer until smooth. Spread evenly on 1 side of each bread slice. Roll up, forming logs.

STIR together granulated sugar and cinnamon in a shallow dish. Dip logs in melted butter, and roll in sugar mixture. Place on lightly greased baking sheets – seam side down.

BAKE logs at 350 degrees for 15 minutes. Remove to wire racks to cool.

Pat Muma

Blueberry Muffins

Muffins:

1 /2 c. all-purpose flour

3/4 c. white sugar

2 t. baking powder

1/3 c. vegetable oil

1 egg

1/3 c. milk

1 c. blueberries

Crumb topping:

1/2 c. white sugar

1/3 c. all-purpose flour

1/4 c. butter cubed

1 1/2 t. ground cinnamon

Directions

1. Preheat the oven to 400 degrees F. Grease muffin cups or line with paper liners

2. For the muffins: whisk flour, sugar, baking powder and salt together in large bowl

3. Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1 cup mark; stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.

4. For the crumb topping: combine sugar, flour, butter and cinnamon in a small bowl. Mix with a fork until crumbly.

5. Spoon batter into the prepared muffin cups, filled right to the top. Sprinkle with crumb topping.

6. Bake in the oven until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes.

Tori and Justin Goldberger

Austrian Cream Cheese Bars

CRUST

1 1/2 c. all purpose or unbleached flour

1 c. firmly packed brown sugar

1/2 tsp cinnamon

2/3 c. butter or margarine

TOPPING

8 oz pkg. cream cheese, softened

3/4 c. sugar

2 T. flour

2 eggs

6 oz pkg (1 cup) semi-sweet chocolate chips

GLAZE

6 oz pkg (1 cup) semi-sweet chocolate chips

1/2 to 3/4 c. chopped pecans or walnuts, toasted

Heat oven to 350F. In large bowl, combine all crust ingredients. Beat at medium speed for 2 minutes or until crumbly and well blended. Press mixture into uncreased 13x9 inch pan. Bake at 350F for 12 minutes. Remove from oven.

In small bowl, beat cream cheese, sugar, 2 T. flour and eggs at medium speed until smooth, about 2 minutes. Stir in 1 c. chocolate chips. Pour over partially baked crust. Bake an additional 15 to 20 minutes or until topping is almost set. Remove from oven; immediately sprinkle 1 c. chocolate chips over top. Return to oven for 1 minute to melt chips. Gently spread melted chips over top. Sprinkle with pecans; lightly press into glaze. Refrigerate 1 hour. Cut into bars. Stop in refrigerator. Yield: 36 bars.

Linda Shubert

Sugar Cookies

1 c. oleo (2 sticks)
1 c. oil
1 c. sugar
1 c. powdered sugar
1 tsp vanilla
2 eggs
4 c. flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt

Chill dough overnight. Bake at 350F. 10-12 min. Butter well bottom of glass and dip in sugar and press balls of dough

Linda Shubert's Gram

Butter Pecan Coconut Bundt Cake

Sheryl Smith served this delicious and simple recipe to us and it has been a favorite since!

1 box butter pecan cake mix 4 eggs 2/3 cup cooking oil 1 cup milk 1 can coconut pecan frosting Preheat oven to 325 degrees. Grease and flour a tube pan. Mix cake mix, eggs, oil, and milk until well blended. Add coconut frosting to mixture. Beat for about 1 minute. Pour into tube pan and bake for 1 hour. Cool COMPLETELY before removing from pan. 

Pat Muma

Coconut Bars

Nana use to make these at Christmas and were always one of my favorites!

CRUST:
1/2 C butter
1/2 teaspoon salt
1/2 C packed dark brown sugar
1 C all-purpose flour

FILLING:
1 C packed dark brown sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups coconut
1 C chopped walnuts or pecans
2 eggs

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. 2. In a medium bowl, mix together the butter and 1/2 cup of brown sugar until smooth. Stir in 1 cup of flour and salt until well blended. Press into the prepared pan. 3. Bake the crust for 15 minutes in the preheated oven, or until delicately browned. After removing the crust from the oven, increase the heat to 350 degrees F (175 degrees C). 4. Make the filling while the crust is baking. In a medium bowl, stir together 1 cup brown sugar, baking powder, and 2 tablespoons of flour until well blended. Mix in eggs and vanilla, beating until thick and foamy. Stir in the coconut and chopped nuts. Spread over the warm crust. 5. Bake for 25 minutes in the preheated oven, or until bars are lightly browned and puffy. Cool completely, and cut into small bars

Shawn Muma

Cinnamon Wreath

Growing up, my Mom always made these tea rings (recipe from her mother) to give as gifts to all our family friends at Christmas. Friends started to plan their Christmas morning breakfasts around Mom’s yummy treats. Tradition has continued and I have continued to prepare these as holiday gifts for neighbors and friends. While in Thailand, I didn’t have a mixer, so I did all the kneading by hand. It was truly a labor of love!

Dough: 1/2 c. warm water 2 pkgs active dry yeast (2T) 1 1/2 c. luke warm milk 1/2 c. sugar 2 t. salt 2 eggs 1/2 c. soft shortening 6-7 c. sifted flour Filling: 2 T butter 1/2 c. sugar (brown or white) 2 t. cinnamon Icing: 8 oz cream cheese 1/2 c butter, softened (not melted) 2 teaspoons vanilla extract 4 cups powdered sugar

Dissolve yeast in water. Stir in milk, sugar, salt, eggs, shortening and half of the flour. Mix on low speed until smooth (about 3 min). Add enough remaining flour to handle easily (dough will still be sticky). Knead until smooth and elastic (in machine for 5 min. or by hand on floured counter 6-8 minutes). Round up in a greased bowl, greased side up. Cover with damp cloth. Let rise in a warm place until double - about 1 1/2 hours. Punch down. Let rise again until almost double - about 30 minutes. Divide dough in half. For each half: roll dough into oblong 9x15. Spread with 2 T. softened butter and sprinkle with 1/2 c. sugar (brown or white) and 2 t. cinnamon. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Stretch roll slightly to even, then place sealed edge down in a ring on lightly greased baking sheet. Pinch ends together. With scissors, or sharp knife, make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each section on its side. Let rise again until doubled (about 45 minutes). Bake at 375 for 20-25 minutes or golden brown. Remove from baking sheet and cool slightly. Top with cream cheese icing (mix all icing ingredients together with mixer until fluffy).

Robynn Yolar

Apple Betty

Apple picking in the fall is always fun (with or without children). Here's something so easy and delicious to do with all those apples!

4 cups sliced pared tart apples 1/4 cup orange juice 1 cup sugar 3/4 cup sifted all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/2 cup butter A dash of salt

Mound apples in buttered 9-inch pie plate. Sprinkle with orange juice. Combine sugar, flour, spices and dash salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375 degrees for 45 minutes or until apples are tender and topping is crisp. Serve warm. It's terrific with ice cream. Serves 6.

Randee Blum

Nana's Buckeyes

In Ohio, the state tree is the buckeye and the nuts from the tree look exactly like these candies. Real buckeye nuts are poisonous if eaten raw. Buckeyes are only partially dipped in chocolate, leaving the peanut butter showing on the top. Peanut butter balls are totally covered with chocolate.

Every Christmas Nana spent weeks making cookies and Buckeyes were always the kids' favorite. She would have tins of cookies on the card table on the screened in porch.

2 sticks of salted butter softened 4 C powdered sugar 2 C peanut butter 2 teaspoons vanilla 12 oz of chocolate chips 1/4 C shaved paraffin wax TIP: Wax makes the chocolate shiny. Some people use a tablespoon of coconut oil if they don't have wax.

Beat peanut butter and butter in bowl of mixer. Stir in vanilla. Add powdered sugar and beat on low speed until smooth. This may take several minutes. Roll into 1 inch balls and place in the freezer for at least an hour. Place the chocolate and paraffin wax in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted. You could also use a double boiler or chocolate melting pot. Dip the chilled peanut butter balls three fourths of the way into the chocolate and place on a wax paper lined cookie sheet until set. Store in fridge for up to a week or freezer for two months.

Shawn Muma

Carmelita Bars

One of our favorites when we want something sweet!

32 caramel squares, unwrapped (or 1 bag caramel bits) 1/2 cup heavy cream 3/4 cup butter, melted 34 cup brown sugar, packed 1 cup flour 1 cup rolled oats 1 teaspoon baking soda 6 oz semisweet chocolate chips

Combine caramels and cream in a small sauce pan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8 pan. Bake at 350 for. 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes until edges are lightly browned. Cool before cutting.

Darla Weststeyn

Peanut Butter Cookies (Uncle Chris's Favorite)

You'll need mini-muffin tins to make these cookies. While these weren't on Nana Muma's Christmas Cookie rotation, they certainly could have been. Super sweet, cute and delicious.

1/4 lb. butter 1/2 c. peanut butter 1/2 c. granulated sugar 1/4 c. brown sugar, packed 1 large egg 1/2 t. vanilla extract 1 1/4 c. flour 3/4 t. baking soda 1/2 t. salt 1 package of miniature peanut butter cups

Open the peanut butter cups and remove all wrappers Cream together butter, peanut butter and sugars (granulated and brown) Beat in egg and vanilla Mix dry ingredients together (flour, baking soda, and salt), blend into sugar/egg mixture, and mix until smooth dough forms. Form into balls and place in mini-muffin tins. Bake at 375 degrees for 8-10 minutes. Immediately after removing trays from the oven, press a peanut butter cup into the center of each cookie. Let cookies cool in muffin tins for 10-15 minutes before removing the cookies to a wire rack.

Chris and Susan Muma

Pineapple cake

Easy dessert and super tasty (also a Mary Louise Muma recipe)

Cake: 2 cups of flour 2 cups of sugar 2 tsp of baking soda 2 eggs Mix in 1 can of crushed pineapple 20oz can (including the juice) Frosting: 2 cups of confectioner's sugar 1 8oz cream cheese Melt one stick of butter (add to the above) Add one tsp of vanilla Chopped walnuts 

Cake: Bake in an un-greased sheet cake pan 375 degrees for 20 minutes Let cool before frosting Frosting: Beat until smooth Frost the cake Add chopped walnuts on top

Chuck and Betty Schuster

Russian Tea Cakes

If there is one thing I think of when I think of Muma family legacy recipes, it's Nana Mamas Christmas Cookies. This one was one of Pa Muma's favorites

1 c. soft butter 1/2 c. confectioner's sugar 1 teaspoon vanilla 2 1/4 c. flour 1/4 t. salt 3/4 c. chopped nuts

Blend butter, sugar, and vanilla in mixer Sift flour and salt together Mix butter mixture and flour mixture; stir in nuts Roll into one inch balls Placed on uncreased cookie sheet and bake at 400 degrees until set but not brown (5 to 7 minutes) While still warm, roll in confectioners sugar Cool, roll in sugar again Yields about 48 cookies

Susan Muma

Peach Cobbler

The Mumas LOVE sweet desserts. This is a super easy one to throw together and is a great summer treat.

4-6 peaches, peeled, pitted and sliced 3/4 c. sugar 1/2 c. melted butter 1 c. flour 1 1/2 t. baking powder 1/4 t. salt 1/4 c. brown sugar 1 t cinnamon 3/4 cup milk

Combine peaches in a medium bowl with 1/2 cup sugar. Set aside. Preheat oven to 375°F. Pour butter into the bottom of a 2 qt. baking dish. Combine flour, baking powder, salt, brown sugar, remaining 1/4 cup white sugar and cinnamon, mix well. Add milk and stir just until combined. Spread over butter mixture. Top with peaches (and any juices). Bake for 45-55 minutes. Serve with vanilla ice cream.

Chris and Susan Muma