Ice Cream Cone Cupcakes

1 chocolate cake mix (18 oz)
1 ¼ cup water
½ cup oil
3 large eggs
30 small flat bottom ice cream cones
-----------
ICING
5 cups sifted powdered sugar
¾ cup shortening
½ cup UMPQUA Butter, softened
2 ½ tbsp UMPQUA Homogenized Milk
1 ¼ tsp almond extract
Assorted sprinkles & candies

Preheat oven to 350º. In large bowl, combine first 4 ingredients according to cake mix package directions. Fill each cone with about 2 ½ tbsp of batter. Place cones about 3" apart on an ungreased baking sheet. Bake 25 to 30 minutes. Cool completely. For icing, beat all ingredients together in large bowl until smooth. Ice each cupcake with about 1 tbsp icing. Before icing hardens, decorate with candy and/or sprinkles. Store in airtight container.

Chocolate Crackle Cookies

2 ½ cups flour
½ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp salt
½ cup UMPQUA butter
2 cups sugar
2 tsp vanilla extract
2 large eggs
½ cup UMPQUA homogenized milk
½ cup confectioners sugar

In medium bowl, combine flour, cocoa, baking powder and salt; set aside. In large bowl, with electric mixer, beat butter, sugar and vanilla until light and fluffy, about 3 minutes. Beat in eggs. Alternately beat in flour mixture and milk until mixture forms a ball. Chill dough 1 hour or until firm. Meanwhile, preheat oven to 350º. Grease baking sheets, set aside. Shape dough into 1-inch balls, then roll in confectioners sugar. Arrange balls on prepared sheets, 2 inches apart. Bake 12 minutes or until edges are firm and tops are cracked. Let stand 2 minutes, remove from sheets and cool completely. Makes about 4 dozen.

Easy Souffle

UMPQUA Butter
Fine dry bread crumbs, cornmeal or grated Parmesan cheese
4 large eggs
4 oz sharp cheddar cheese, cubed
3 oz UMPQUA Cottage Cheese
½ cup UMPQUA homogenized milk
¼ cup Parmesan cheese
½ teaspoon onion salt
½ teaspoon dry mustard

Butter bottom and sides of 1-quart soufflé dish or straight-sided casserole. Dust with crumbs. Set aside. Place remaining ingredients in blender container. Cover and blend at medium speed until smooth, about 30 seconds. Blend at high speed an additional 10 to 15 seconds. Carefully pour into prepared dish. Bake in preheated 350º oven until puffy and delicately browned, about 25 to 30 minutes. Serve immediately. 8 side or 4 main dish servings.

Swiss Mushroom Quiche