Kringla

2 cups sugar
1 cup shortening (or margarine)
2 eggs
2 cups buttermilk
2 tsp baking soda
5 tsp baking powder
7 cups flour
dash salt
2 tsp vanilla

Mix sugar, shortening and eggs thoroughly and then add alternately buttermilk and dry ingredients and vanilla. Chill overnight. Roll in figure 8 and bake until lightly brown in 400 degree oven.

-Mary Carlson, Bethesda Lutheran Church Cookbook

Yield: need to ask…

Connor made these the week after Christmas 2010. He used shortening and a buttermilk substitution.

Mounds Bar Cake

1.5 cups water
1 cup quick oatmeal
0.5 cups shortening
2 cups sugar
2 eggs
1 cup flour
0.5 tsp salt
1 tsp baking soda
0.5 cup cocoa
1 tsp vanilla

Icing Ingredients
1 cup powdered sugar
2 cups flaked coconut
2 Tbl butter
0.5 cup milk

Preheat oven to 325

Bring water to boil, stir in oatmeal and set aside. Mix shortening, sugar and eggs in large bowl. Add oatmeal to mixture and mix on medium until smooth. Add flour, salt, baking soda, cocoa, and vanilla. Mix well.

Grease and flour 9 x 13 pan. Bake for 40 to 45 minutes until toothpick inserted in the center comes out clean.

After the cake is done immediately make the icing. In a small sauce pan combine milk and butter. Heat at medium/high until melted. Add powdered sugar and coconut. Bring to boil, stirring continuously until thickened, about five minutes. Spread evenly on warm cake.

Allow cake to cool before serving.

Amy’s family has been baking this cake for as long as she can remember. (A long time!) Remember this can be eaten for breakfast, as part of a heart-healthy diet. It does have oatmeal in it!

WeightWatchers PointsPlus: 5 per 2×2 inch square

Surprise Ice Cream Pie

1 pint Vanilla Ice Cream

2 cups Whoppers – Malted Milk Balls
8 oz Cool Whip – Whipped Topping
1 Home or Ready-made Graham Cracker Crust

Crush Whoppers in blender. Beat ice cream and 1 cup crushed Whoppers until smooth. Pour into graham cracker crust. Combine Cool Whip and remaining Whoppers. and spread on top. Freeze until ready to serve.
Serves 6: Carolyn, Dan, Amy, Erin and Connor with leftovers. Carolyn made this when we visited her in the summer of 2008. We all asked for this recipe.

Cream Cheese Mints

2 ounces cream cheese, softened
1/4-1/2 teaspoon Peppermint Oil
2 cups confectioners sugar (add more if mixture is sticky)
Icing Color
Granulated sugar

Blend cheese with Peppermint Oil* and color; mix in sugar, knead until mints are firm. Add additional sugar if needed. Roll in balls, place one side in a small amount of granulated sugar, press sugar side down in candy mold (unmold at once), or flatten with bottom end of glass on waxed paper.

* Start with 1/4 teaspoon and add a few drops at a time to reach desired flavor. Flavor will intensify as mints stand.

Yeild: 72 patties.

Amy makes this for all major family events.