How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Sunday, October 28, 2012

Perfect Pumpkin Pie

Middle wants pumpkin pie.  I want pumpkie pie.  I went digging for the recipe and can't find it.  I remembered we liked this one, thanks to the blog . .  . .

1 - 15 oz can pumpkin
1 - 14 oz can EAGLE brand sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 - 9 inch unbaked pie crust

Oven to 425.  Mix it all together.  Pour into crust.  Bake 15 minutes.  Reduce oven temp to 350 and continue baking for 35-40 minutes or until knife comes out clean.  Cool.

Thursday, October 25, 2012

Zucchini Cake from Marilyn with Cream Cheese Frosting

2 c sugar
1 c oil
2 eggs
2 1/2 c flour
1 tsp soda
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
3 c shredded zucchini
1 cup chocolate chips or nuts

Beat sugar, oil & eggs.  Add zucchini.  Add dry ingredients.  Pour into 9 x 13 pan.  Bake at 350 for 40 minutes.

Cream cheese frosting . . .
1/2 stick butter
3 oz cream cheese
1 tsp vanilla
2 cups powdered sugar

Marilyn says bars are about the same . . . she uses 4 eggs, 1/2 cup oil & 2 tsp cinnamon . . . I just use the same recipe in a different pan.

Tuesday, October 23, 2012

Jello Cookies

  • source:

  • YIELD: 2 dozen
  • PREP: 20 mins
  • COOK: 10 mins
  • READY IN: 30 mins



  1. Beat butter in large bowl with mixer until creamy. Add sugar and beat until light and fluffy. Blend in egg and vanilla. Mix flour and baking powder in a separate bowl. Gradually beat in flour mixture.
  2. Divide dough into 4 sections. Sprinkle 2 Tb of jello onto each section. Knead together with dough. You may want to add a few drops of food coloring to make the dough more vibrant. 
  3. Shape dough into 1-inch balls. Roll in the extra jello from the packets. Place, 2 inches apart, on baking sheets. Flatten with bottom of bowl. 
  4. Bake 8 to 10 min at 350 on lined baking sheets. Cool on baking sheets 2 min. Remove to wire racks and cool completely.

Brown Butter Snickerdoodles - Stolen.


Brown Butter Snickerdoodles

8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
2 3/4 cups all-purpose flour
2 ½ tsp. cream of tarter
1 tsp. baking soda
1 TBSP plus 2 tsp. cinnamon, divided
¾ tsp. freshly ground nutmeg
½ tsp. salt
2 large eggs
1 TBSP whole milk
1 cup plus 3 TBSP granulated sugar, divided
½ cup firmly packed light brown sugar
In a medium skillet, melt the butter over medium heat swirling the pan occasionally until the foam subsides and the butter turns nut brown, 8 to 10 minutes. Pour the browned butter through a strainer directly into the bowl of a standing mixer fitted with a paddle attachment. Beat the butter on medium-low speed to release the heat and bring it to room temperature, 5 to 7 minutes. A lot of people are shy about getting their butter brown too brown. You want it to get a nutty aroma. That is what will give it a different flavor than just a regular snickerdoodle.
In a large bowl, whisk together the flour, cream of tartar, baking soda, 1 tsp. of the cinnamon, nutmeg (not everyone likes nutmeg but I really think it adds something to the snickerdoodle), and the salt.
In a small bowl, combine the eggs and milk and whisk lightly.
Once the butter is cooled, turn off the mixer, add 1 cup of the granulated sugar and the brown sugar, and beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl and beat again for a few seconds. Turn the mixer to low and stream in the egg mixture, continue beating on medium speed until thoroughly combined, 30 to 45 seconds.
Add the flour mixture in three parts, beating after each addition for 10 to 15 seconds, or until just barely incorporated. Scrape down the sides of the bowl and gather the dough into a mound in the middle. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours. I waited about 4 hours but remember the longer you go the more flavor you will have.
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

Sugar Cookie Bars . . .Better Than The Best

Comments later.  Recipe now.



  • 2-1/2 cups bread flour (or all-purpose flour is fine)
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1-1/2 Tbsp. sour cream
  • 1 tsp. vanilla extract

  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup half and half
  • 1 tsp. vanilla
  • Pinch of salt
  • Several drops of food coloring (optional)

  1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
  2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
  4. Add egg and combine well.
  5. Add sour cream and vanilla and mix until completely blended.
  6. Slowly add the flour mixture and stir until well combined.
  7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
  8. Bake 17-20 minutes, or until edges become lightly golden.
  9. Set aside to cool completely.
  10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
  11. Stir in vanilla and salt, combine well.
  12. Add food coloring until desired color.
  13. Frost your cooled cookie bars evenly.
  14. Cut into squares and serve.  

Monday, October 1, 2012

Triple C Goodness...chocolate chip cookies

3/4 cup butter flavored Crisco
11/4 cups light brown sugar
1tbsp vanilla
2tbsp milk

Cream well, then add:

3/4 tsp soda
1tsp salt
13/4cups flour
Chocolate chips

Bake @ 375 until firm but not brown .... Remove early & let cook for 1 more minute on the hot pan.