Lemon Cranberry Rolled Cookies

Ingredients

1 package lemon cake mix (regular size)

2 packages (3.9 ounces each) instant cream cheese pudding mix

1-1/2 cups mayonnaise

1 ½ cups Ghirardelli white chocolate morsels

½ cup Craisins

Directions

In a large bowl, combine cake mix, pudding mixes and mayonnaise; mix

well. Stir in and Craisins.

Shape by heaping tablespoon into balls; place on greased baking sheets.

Bake at 350° for 10-15 minutes or until cookies puff and surface

cracks slightly. Cool for 5 minutes before removing from pans to

wire racks. Yield: 2 1/2 dozen.

OPTIONAL:  roll in sugar before placing on cookie sheet.

SPRINGTIME

Strawberry Springtime Bars

1 box (18.25 oz) strawberry cake mix

5 oz evaporated milk

1/4 cup butter, melted

1/2 tsp strawberry or vanilla extract

1 cup Ghiradelli white chocolate chips

1/2 cup Ghiradelli milk chocolate chips

1. Preheat oven to 350ƒ

2. Spray a 9x13 pan with cooking spray. (I lined mine with parchment paper)

3. With your mixer, beat cake mix, evaporated milk,  extract and butter until combined. Mixture will be thick and sticky.

4. Divide batter in half and press 1 half into the bottom of the pan.

5. Bake until just set, approximately 8-9 minutes.

6. Remove base from oven and sprinkle with chips.

7. Drop remaining batter on top of in teaspoon sized amounts.

8. Bake for 20-24 minutes longer until top begins to golden.

9. Cool completely before cutting into squares.

Optional: melt some white chocolate and drizzle over top

Cream Cheese Mint Chip Cookies

1/2  cup unsalted butter softened

1/2 cup cream cheese, softened
1/2 cup granulated sugar
1 1/2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 unsweetened cocoa
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 8 oz bag  Guittard Smooth & Melty Petite Mint Chips (pastel color)

1/2 cup Ghiradelli white chocolate chips

1. Preheat oven to 350 degrees. Line four 13X17 inch baking sheets parchment paper.
2. In a large mixing bowl, place the butter, sugars, eggs, and vanilla.
3. Cream together in a stand mixer until fluffy.
4. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
5. Mix the wet and dry ingredients together.
6. Stir in the chips.
7. Using a small ice cream scoop, place one dozen cookies on each cookie sheet.
8. Bake each sheet for 11-13 minutes. Cool on wire rack.

9.  OPTIONAL: melt  white mint chips in disposable decorating bag and drizzle over cookies.


GIFTS TO GIVE
I melted a little white chocolate to hold the bunny in place.  Surrounded it by edible grass and some malted speckled eggs.  I used a clean jar and spray painted the lid!

Easter Traditions that Don't Cease...Babka

Babka  (Grandma Polak's Recipe)

Our family favorite for Easter!  A tradition that I have carried on for years.

2 packages yeast

2 tsp salt
1 cup sugar

1/2 cup warm water

2 cups scalded milk (whole milk works best)

1 cup butter or margarine

8 cups flour

4 eggs

Raisins

Dissolve the yeast and salt in the water, set aside for about 5 minutes

To scalded milk, add the butter and sugar.  Let it cool.  Then add eggs.  

Pour yeast mixture into milk mixture.

Add 4 cups of flour.  Mix well.  Add raisins.

* Continuing adding  flour, kneading while adding,  until it feels smooth and not very sticky.

Place in greased bowl, cover with plastic wrap then a towel.

Let rise until double.

Punch down, add more flour, knead a few times.

Cover again, let rise.

Punch down, let rest 1 minutes. knead a few times.

Form into loaves. 

Place into greased tins*

Cover, let rise the third time.

Preheat oven 350°F.  Place in middle of oven and bake about 30 minutes or until golden brown and sound hollow.

After you take it out of the oven, rub butter on the top.

*tins:  grandma  made round loaves.  She shaped it and baked it on a cookie sheet.  I am bad at shaping loaves so I use an 8" cake pan - works great.  I also use loaf pans.

I have used this recipe for years.  This has not failed since I learned to dissolve the yeast with the salt. Yeast needs to be feed with either sugar or salt to ferment.  So if you don't do this...your yeast won't work.

A Little Change in Tradition
I don't dissolve my yeast anymore.  I use SAF yeast, BTW.  So the change up is:
Place  milk and butter in microwave safe bowl.  Heat until butter is melted.  Set aside until room temperature. No water is used.
Place 1/2 the flour, sugar, yeast, salt in mixing bowl.  
Add cooled milk/butter.  Knead/mix until combined.  Add eggs.  (I do it all int mu Kitchen Aide)
Add remaining flour 1/4 cup at a time.  
Continue instructions from  the *

Easter Is Coming...Easter Is Coming...

Sarah saw the Easter Bunny several years ago.  So even at the age of 19, she believes!  We ALL need to believe in something.  I believe in providing a fantastic Easter Dinner for my family. 

Our weekend will start off with an Easter Egg Hunt at the Benjamin Park.  It starts at 9 AM SHARP.  It ends at 9:05...lol.  Then we will come back and color our eggs.  So much fun.

Lunch...ummm..haven't decided.  But dinner will be at Grandpa Singleton's.  POTLUCK.  I think I am bringing Frog Eye Salad and Cupcakes.

To end the night...an Easter Egg Hunt in the Dark!

Then we have Sunday..our traditional egg hunt.  Followed by....Easter Dinner.  Yes!  The Easter Bunny will make a visit in there sometime along the way.

Oh I so look forward to Easter Dinner with my family.  I love to cook the big meal. Our Easter Menu  oh it is still pending, but likely not to change too much...

2011 Easter Dinner

Ham

(only from The Honey Baked Ham Store)

Cheesy Potatoes
Keilbasa

Eggs

(maybe some will be deviled)

Rainbow Jell-o
Orange Creamsycle Mousse

Baked Beans
Steamed Baby Carrots with Parsley

Bobka

(Polish Easter Bread)

Strawberry Cream Bars

I would care to know what YOUR Easter Dinner tradition is......  Really?  I thought about changing ours up, but the most I could ever change is the jell-o salads and dessert and kielbasa.  The rest remains to be the Singleton Family Easter Menu.  Quite honestly, the Kielbasa is new to us in Utah.  Growing up..we always had FRESH kielbasa for Easter.  That was the only time of year you could find it in New York..at least where I grew up.  And still, according to my dad, is still the only time of year you can find it.  He was sweet enough to OVERNIGHT me some last year.  Oh!  My kids loved it. Didn't get it yet this year, but I have a ring of hit wrapped supper tight in the freezer from last year.  I am hoping it still tastes great.

I did manage to make three batches of bobka.  I sent one to New York to my family.  Baked beans are done.  Potatoes are boiled and in fridge waiting to get shredded for the cheesey potato casserole. Let's see....eggs are colored!  So beautiful too.  Another tradition we keep alive.

I always remember my grandparents and their kids (one of which was my mom) making fresh horseradish for Easter.  It went on the kielbasa and their eggs.  I am NOT a fan of horseradish.

BTW..FRESH kielbasa...oh so different from smoked.  Oh man!  So much better tasting too!

Well, enjoy your Easter, as I know I will!