Island Kitchen Party

1 cup butter 1 cup sugar 1/4 teaspoon salt 1 1/2 teaspoons vanilla 1 egg, unbeaten 2 2/3 cups flour Using an electric mixer at medium speed, cream together butter and sugar, adding sugar gradually. While mixing, add egg, sprinkle in salt and vanilla. Beat well to combine. Stir in flour and mix only until flour is incorporated - do not over mix. chill 2-3 hours and used as a roll dough . Place on ungreased cookie sheets, sprinkle with sugar,or press the center and put your favorite jam or jelly in the center and bake in a pre-heated 375F degree oven and bake 10 minutes or until edges are golden. Remove to wire rack and allow to cool.

INGREDIENTS 2 cups warm water (110 degrees F/45 degrees C) 2/3 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour DIRECTIONS In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise until dough has risen 1 inch above pans. Bake at 350 degrees F for 30 minutes.

2 cups of flour 4 tsp. of baking powder 1/2 tsp of salt 2tsps. of sugar 1/2 cup of shortening 3/4 cups of milk sift dry ingredients into a bowl,cut in shortening until coarse crumbs make a well in center add milk all at once stir quickly with a fork turn onto a lightly floured surface roll or pat dough to 1/2 inch cut out biscuits bake on an ungreased cookie sheet 450 degree oven for 10-12 minutes depending on your oven

chocolate fudge 1 (7 ounce) jar marshmallow creme I didn't have the creme so I just added the mini marshmallows 2 cups 1 1/2 cups white sugar 2/3 cup evaporated milk 1/4 cup butter 1/4 teaspoon salt 2 cups milk chocolate chips 1 cup semisweet chocolate chips 1/2 cup chopped nuts 1 teaspoon vanilla extract DIRECTIONS: 1. Line an 8x8 inch pan with aluminum foil. Set aside. 2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. 3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm. brown sugar fudge recipe is on this site

1/4 cup butter or margarine 2/3 cup packed brown sugar 9 slices pineapple in juice (from 14-oz can), drained 9 maraschino cherries without stems, if desired 1 1/3 cups all-purpose flour 1 cup granulated sugar 1/3 cup shortening 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1 egg 1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice. 2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. 3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake