Mendolonium

Source: Gina Mendolo

Ingredients:

• 1/4 c butter, softened
• 1/4 c vegetable shortening
• 3/4 c peanut butter
• 1/3 c white sugar
• 1/3 c brown sugar
• 1 T ground flaxseeds mixed with 2 T boiling water
• 1 t vanilla extract
• 1 t baking soda
• 1/2 t baking powder
• 1/4 t salt
• 1 1/2 cups all purpose flour
• Hershey’s kisses, unwrapped (approximately 24 – 30 depending on the number of cookies)

Directions:

1. Preheat oven to 375 degrees.
2. Cream together butter, shortening, peanut butter, and sugars, on high speed until light and fluffy.
3. Mix in remaining ingredients (except Hershey’s kisses) until well combined.
4. Form dough into 1 inch diameter balls and place on a cookie sheet, leaving room for expansion.
5. Bake for 8 minutes.
6. After 8 minutes, remove cookies from oven and quickly press a Hershey’s kiss into the center of each cookie.
7. Return the cookies to the oven and bake for an additional 2 minutes or until the bottom of the cookie appears golden brown.
8. Remove from the oven, let cool, and enjoy.

Source: Gina Mendolo

Ingredients:

• 10 T butter, melted
• 1 c oats, uncooked
• 1/2 c almond meal
• 1/2 c all purpose flour
• 1 c brown sugar
• 1/4 c white sugar
• 1/4 t almond extract
• pinch cinnamon
• pinch nutmeg
• 3 c cherries, pitted

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9 inch square baking dish.
3. Combine all ingredients except cherries in a bowl.
4. Press half of the flour and sugar mixture into the bottom of the pan to form a “crust”.
5. Pour cherries over the crust.
6. Sprinkle the remaining flour and sugar mixture over the cherries.
7. Bake for 30 – 40 minutes, until top is browned.

Ingredients:

• 455 grams (16 ounces) cream cheese (block)

• 3/4 cup granulated sugar

• 3 eggs, separated

• 1, 8″ – 9″ diameter graham cracker crust

• 3/4 cup sour cream

• 1 teaspoon vanilla

• 2 1/2 Tablespoons granulated sugar

Directions:

1. Preheat oven to 350 degrees.
2. Separate eggs into yolks and whites.
3. Beat egg whites until stiff peaks form. Set aside.
4. Mix together sugar, cream cheese, and egg yolks.
5. Fold egg whites into the mixture.
6. Pour into graham cracker shell.
7. Bake at 350 degrees for 45 minutes.
8. While cheese cake is baking combine remaining sugar, sour cream, and vanilla.
9. After 45 minutes (or when cake tester inserted in center comes out clean) spread sour cream mixture over cheesecake,
10. Return to oven for 5 to 10 minutes.
11. Remove from oven and cool completely before serving.

Source: Gina Mendolo

Note: Makes enough for a double layer 9″ x 13″ cake plus one average sized toddler.

Ingredients:

* 1 c butter, room temperature
* 7 c powdered sugar
* 1/2 c powdered cocoa
* 1/4 t salt
* 6 T milk or cream
* 1 t vanilla extract
* 1/2 t chocolate extract

Directions

1. Cream butter and sugar together at low speed until mixture holds together.
2. Add in salt, cream, and extracts.
3. Cream at high speed for approximately two minutes or until frosting is smooth.
4. Use immediately or refrigerate until needed.