Maranatha Chapel: Recipes - For Women

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Welcome to our Recipe Pages

This year we are asking the fabulous women of Maranatha Chapel bake for our annual Christmas celebration, A Starry Night, on Saturday, December 6, 2008.

We are asking you to bake one [or more] recipes from the listings below. We ask that you do not deviate from the recipes here. They have been selected so that there are NO NUTS included. We also want to be able to provide the ingredients / recipes if anyone asks.

You can deliver the cookies any time from Tuesday Dec. 2nd through Saturday Dec. 6^th at noon. Please make sure your cookies are well wrapped, so that they stay fresh during the week. We recommend that you bring them in Ziploc bags and not on trays. Women’s Ministry will take care of putting the goodies on trays on Saturday. You can bring your cookies to the church office during the week [Tuesday – Thursday] and on Friday and Saturday, we’ll have a classroom in the Fellowship Hall open for drop off.

Thank you for your generous heart. You are much appreciated. If you have any questions, please call the church at 858-613-7800 or email us at womens.ministry@maranathachapel.org .

There are six recipes to choose from:

Chewy Caramel Bars…Chocolate Toffee Cookies…Cream Cheese Sugar Cookies...Lemon Squares…Rice Krispy Treats…Snickerdoodles

The recipes are each on their own page, so you can print just one recipe more easily. You can click on the name of the cookie to get to the recipe page.

Remember; please follow the recipes as listed. The Rice Krispy Treats are best super fresh, so if you need to drop off earlier in the week, maybe choose another recipe. You can also color the Rice Krispy Treats [with food coloring] in green or red. Any standard frosting can be used to top the sugar cookies, but please make sure there are no nuts. You can also decorate the sugar cookies with sprinkles, etc.

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We had such a wonderful response to our Feast of Trumpets' muffins and so many asking for the recipe that we’ve added a new page to our site just for recipes. We’ll post any recipes that we are using for church functions, including MOMS of all Seasons. So…here we go.

Feast of Trumpets: Honey Applesauce Muffins

Makes 24 mini or 12 regular muffins
Preheat oven to 350 degrees

2 cups flour
1 tablespoon apple pie spice (or 2 1/2 teaspoons cinnamon + 1/4 teaspoon cloves + 1/4 teaspoon nutmeg)
1 teaspoon baking soda
½ cup (1 stick) butter, at room temp.
1 cup sugar
1 egg
1 cup applesauce
¼ cup honey
1 teaspoon vanilla
½ teaspoon salt

In a bowl, combine flour, cinnamon, allspice and baking soda; set aside.
In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce, honey, vanilla, and salt (mixture mayl be clumpy.)

Add dry ingredients and mix just until moistened.
Fill greased or paper-lined muffin cups about 1/2 to 2/3rds full.
Bake at 350 degrees F for 12-15 minutes or until muffins test done. Muffins are done when a toothpick inserted in the center comes out clean. Full size muffins can take 20 minutes.
Cool in pan 10 minutes; remove to a wire rack.

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MOMS of all Seasons [October 2008] Apple Squares

1 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons butter, melted
3/4 cup packed brown sugar
3/4 cup white sugar

2 eggs
2 teaspoons vanilla extract
2 Granny Smith apples, peeled and chopped (~2 cups)

1/2 cup finely chopped walnuts (optional)

2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees F.

Grease a 9x13 inch pan.

Sift together flour, baking powder, salt, and 1 teaspoon of cinnamon; set aside.

In a large bowl, mix together melted butter, brown
sugar, and 3/4 cup of white sugar with a wooden spoon until
smooth. Stir in the eggs and vanilla. Blend in the flour
mixture until JUST combined, then stir in the apples and
walnuts. Spread the mixture evenly into the prepared pan. The layer will seem too thin, that’s OK.

In a small bowl, mix together 2 tablespoons sugar and 2 teaspoons cinnamon; sprinkle over the top of the batter.

Bake for 25 to 30 minutes in preheated oven; finished
bars should spring back when lightly touched and toothpick inserted comes out clean.

Cool in the pan, and cut into 15 squares.