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Chocolate Nut Truffles
The secret of successful truffles is the quality
of the chocolate.
Always use the best chocolate available. Truffles should be stored in
a
covered container in the refrigerator. They will keep for about two
weeks. Serve them at room temperature |
8 ounces
semisweet chocolate
6 tablespoons unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
½ cup finely chopped almonds
In the top of a double broiler, melt the chocolate and the butter over
barely simmering water, stirring constantly. Remove from hot water and set
aside.In a small, heavy saucepan, bring the cream just to
a boil. Remove from
the heat and pour the cream into the chocolate mixture. Mix well. Add the
vanilla
and stir until the mixture is smooth. Pour into a shallow bowl and
set aside to cool, stirring occasionally.
Cover the bowl and chill in the refrigerator for about 4 hours, or until
the mixture is firm, but not solid.
Spread the chopped nuts on a plate. Scoop up the chocolate mixture with a
teaspoon and shape it into rough balls. Roll the balls in the nuts.
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Double Chocolate Delights:
8 ounces unsweetened chocolate
4 ounces German's sweet chocolate
15-ounce can sweetened condensed milk
1 cup finely chop pecans
In the top of a double broiler, melt the chocolates over barely simmering
water, stirring constantly.
Add the condensed milk and stir well until
blended. Remove from hot water. Pour the mixture into
a
shallow bowl and set aside to cool.
Cover the bowl and chill in the refrigerator for 1 hour, or until
the
mixture is firm enough to handle. Spread the chopped nuts on a large
plate. Scoop up the
chocolate mixture with a
teaspoon and shape it into balls. Roll each ball in the nuts.
And then ENJOY.
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Double Fudge Brownies
¾ cup all-purpose flour
1/3 cup unsweetened cocoa
¼ teaspoon baking powder
1 cup granulated sugar
½ cup butter or margarine, at room temperature
2 large egg whites
1 large egg
1 teaspoon vanilla
½ cup miniature semisweet chocolate chips
½ cup coarsely chopped walnuts (optional)
Confectioners sugar
Preheat the oven to 350 degrees. In a medium-sized bowl, combine
flour, cocoa, and baking
powder. In a large bowl, with an electric mixer on
medium, cream the granulated sugar and butter
until light yellow and
fluffy, scraping the sides of the bowl often. Add the egg
whites, egg, and vanilla, beating well.Using a wooden spoon, stir in the flour mixture just until flour
disappears. Stir in the
chocolate chips and walnuts (if using).
Spoon evenly into a lightly greased 8" x 8" x 2" baking pan;
smooth the
surface. Bake for 25 to 30 minutes or until a toothpick inserted comes
out clean and
brownies begin to pull away from the pan. Cool on wire
rack. Lightly sift confectioner's sugar over
the top.
Makes 16 brownies
Prep time: 15 minutes
Cooking time: 25 minutes
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Easy Peanut Butter Cookies
| There is NO flour in this cookie recipe.
That is not a typo |
1 cup peanut
butter, creamy or crunchy
1 cup sugar
1 large egg (or 2 small)
1 teaspoon baking soda
Mix the above ingredients well (until dough leaves the side of the bowl in
a ball.) Roll in small balls. Flatten with fork. Bake on lightly greased
cookie sheet at 350 degrees for 8 to 10 minutes. Let cookies set on cookie
sheet for 5 minutes to cool before removing.
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Favorite
Oatmeal Cookies
2 cups
all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sugar
1 cup butter or margarine, at room temperature
¼ cup low-fat (1% milkfat) milk
2 large egg whites
2 large eggs
2 teaspoons vanilla
3 cups old-fashioned (5 minutes) or quick cooking (1 minute) rolled oats
Preheat the oven to 375 degrees. In a medium-size bowl, combine the flour,
cinnamon, baking powder, and
baking soda. In a large bowl, with an electric
mixer on Medium, cream the
sugar and butter until light yellow and fluffy, scraping
the bowl often. Add the milk,
egg whites, eggs, and vanilla, beating well. Using a
wooden
spoon, stir in the flour mixture just until flour disappears. Stir
in the oats.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased
baking
sheets. Bake for 8 to 10
minutes or until edges are light brown.
Remove cookies and cool on wire racks. Makes about 42 cookies.
Prep Time: 15 minutes, Cooking Time: 32 minutes.
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Hermits
| This cookie recipe dates back to Colonial New
England |
2 cups
all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground allspice or ground nutmeg
½ cup sugar
½ cup butter or margarine, at room temperature
½ cup molasses
2 large egg white
1 large egg
½ cup currants or raisins
1/3 cup finely chopped walnuts or pecans
Preheat the oven to 375 degrees. In a medium-size bowl, combine flour,
baking soda,
cinnamon, and allspice. In a
large bowl, with an electric mixer on Medium, cream the
sugar and butter until light
yellow and fluffy, scraping the sides of the bowl often. Add
the
molasses, egg whites, and egg; beat well. Using a wooden spoon, stir in
the flour
mixture just until flour disappears. Fold in the currants and
walnuts.
Drop by rounded
tablespoonfuls, 2 inches apart, onto lightly greased
baking sheets. Bake for 8 to 9
minutes or until edges are brown.
Remove cookies and cool on wire racks. Lightly
sift confectioners’ sugar
over if you like. Makes about 36 cookies.
Prep Time: 15 minutes, Cooking Time: 24 minutes.
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No Bake Chocolate Cookies
2 cups sugar
½ cup milk
½ cup butter or margarine
3 tablespoon cocoa
1 tablespoon salt
3 cups quick-cooking oats
1 tablespoon vanilla extract
½ cup broken walnuts
1 cup coconut
Combine sugar, milk, butter, cocoa and salt in a large saucepan; bring to
a boil. Remove from heat; stir in oats, vanilla, walnuts and coconut. Drop
from teaspoon onto wax paper. Yield: 4 dozen.
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Oatmeal Cookies
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sugar
1 cup butter or margarine, at room temperature
1/4 cup low-fat (1% milkfat) milk
2 large egg whites
2 large eggs
2 teaspoons vanilla
3 cups old-fashioned (5 minutes) or quick-cooking (1 minute) rolled oats
Preheat the oven to 375 degrees. In a medium-size bowl, combine the flour,
cinnamon, baking powder, and baking soda. In a large bowl, with an
electric mixer on Medium, cream the sugar and butter until light yellow
and fluffy. Scraping side of the bowl often. Add the milk, egg whites,
eggs, and vanilla, beating well. Using a wooden spoon, stir in the flour
mixture just until flour disappears. Stir in the oats. Drop dough by
rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets. Bake
for 8 to 10 minutes or until edges are light brown.Remove cookies and cool
on wire racks.
Makes about 42.
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Peanut Clusters
2 small bags chocolate chips
1 small bag butterscotch chips
2- 14 ounce bags salted peanuts
Melt the chocolate chips and butterscotch chips in a heavy pan over low
heat.
Pour in the peanuts. Mix well.
Drop by teaspoonfuls onto waxed paper. Yield: 40 servings.
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Taffy Treats
1/3 cup sugar
1-1/3 cup ground nuts
2/3 cups evaporated milk
1/2 cup butter or margarine
1/3 cup powder sugar
1/2 teaspoon salt
1/3 cup (packed) brown sugar
1 egg
1 teaspoon vanilla extract
2 cups sifted flour
1 package caramels
Combine sugar, 1/3-cup nuts and 1/3-cup evaporated milk in top of double
boiler;
cook over boiling water,
stirring, until thick. Cool. Cream butter, powder sugar, salt
and brown sugar. Add egg and
vanilla; mix well. Add flour
gradually, mixing well after
each addition; shape into 1-inch balls. Make
depression in each ball; place 1/4 teaspoon
nut mixture in each depression.
Roll, sealing nut mixture inside, place on lightly greased
cookie sheet. Bake in preheated
350-degree oven for 15 to 18 minutes. Remove from
oven; stick toothpick in center
of each cookie. Cool. Mix the remaining evaporated milk
and caramels in top of double
boiler; cook over boiling water, stirring, until caramels are
melted. Dip each cookie into
caramel mixture, coating well; roll bottom half of each cookie
in remaining ground nuts.
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Scooteroos
1 cup white Karo Syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
1 (6 ounce) package chocolate chips
1 package butterscotch chips
Cook syrup and sugar until it starts to boil. Stirring constantly.
Remove from heat. Add peanut butter. Mix well. Pour over 6 cups Rice
Krispies. Press into buttered pan. Melt chocolate chips and
butterscotch chips over low heat. Spread over Rice krispies mixture.
Let cool and cut into squares.
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Cream Cheese Chocolate Bars
1 package chocolate cake mix
1 (8-ounce) package cream cheese softened
1 egg
1/2 cup white sugar
1/2 cup chocolate chips
Preheat the oven to 350-degrees. Grease and flour 10-1/2 x 15-1/2 x1-inch
jelly roll pan. Prepare the cake as directed on package. Pour batter into
pan. Mix remaining ingredients. Drop by tablespoonfuls onto batter. Cut
through batter with knife several times for marbled-effect. Sprinkle with
chocolate chips and chopped nuts, if desired. Bake until wooden pick
inserted in center comes out clean, usually 25 to 30 minutes.
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Pumpkin Bars
4 eggs
1 cup vegetable oil
2 cups sugar
1 can (15-ounce) pumpkin
2 cups flour
1 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup chopped nuts
Cream Cheese Frosting
Grease and flour an 18 x 12-inch baking pan; set aside. Preheat oven to
350 degrees. In a large mixing bowl, combine eggs, oil, sugar, and
pumpkin; blend well. In a separate bowl, sift together flour, baking
soda, salt, and spices.
Gradually beat flour mixture into pumpkin mixture.
Stir in nuts. Pour
batter into prepared pan. Bake 25 to 30 minutes or until
center springs
back when touched lightly. Cool on a wire rack before frosting
with
Cream Cheese Frosting. Makes 36 bars.
Cream Cheese Frosting:
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups sifted powder sugar
In a mixing bowl, combine cream cheese and butter; cream with electric
mixer until light and fluffy. Beat in milk and vanilla. Gradually beat
in powdered sugar until of spreading consistency
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Frozen Pumpkin Squares
1 (1 pound) can pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans, toasted
1/2 gal vanilla ice cream, softened
36 vanilla wafers or gingersnaps
Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg; stir in
pecans. Combine pumpkin mixture and ice cream in chilled bowl. Line
bottom of 13 x 9-inch pan with half the ice cream mixture. Cover with
layer of cookies; add remaining ice cream mixture. Freeze for about 5
hours or until firm. Cut into squares; serve with pecan halves or
whipped cream, if desired. Yield: 18 servings
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Peanut Butter Crispy Treats
1 cup light corn syrup
1 cup creamy peanut butter
1 cup sugar
6 cups Rice Krispies cereal
Grease an 11 x 9 x 2-inch pan. In large saucepan over low heat, stir
together light corn syrup, creamy peanut butter and sugar.
Stirring constantly, bring to a boil and boil for 3 minutes. Remove
from heat. Add cereal; toss to coat well. Press into pan. Cool and
then cut into bars.
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Coconut-Marshmallow Squares
(Low-Cal)
2 envelopes of unflavored gelatin
2 egg whites
4 teaspoons Sucryl
¼ teaspoon Vanilla
¼ cup toasted shredded coconut
Soften gelatin in ½ cup cold water; dissolve over hot water. Beat egg whites
until soft peaks form. Add hot gelatin slowly while beating at high speed
for 1 minutes. Pour into 8-inch square pan; chill until set. Unmold onto
board; cut into squares with wet knife. Toss lightly in toasted coconut.
Yield: 36-40 pieces.
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Char's Lemon Bars – Thanks Char!
1 prepackaged refrigerated sugar cookie dough
Roll in a 9 by 13 cake pan and bake at 350 for 15-20 min.
4 Eggs slightly beaten
1 1/2 cups sugar
1/4 cup flour
1 tsp baking powder
Roll in a 9 by 13 cake pan and bake at 350 for 15-20 min.
Blend well add 1/4 cup real lemon juice
Pour into warm crust and bake an additional 20-30 min until golden
When totally cool (lightly) sprinkle with powder sugar
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Carrot Bars
4 eggs
2 cups sugar
1-1/2 cup salad oil
2 teaspoons cinnamon
2 cups sifted flour
1-1/2 cups coconut (flaked)
2 teaspoons soda
1 teaspoon salt
3 cups grated carrots
½ cup chopped nuts
Beat eggs and sugar until light. Add remaining ingredients and mix well.
Bake in well greased and floured 12 x 18-inch baking pan at 350-degrees
about 20 minutes. (This is a large recipe, I use dough hooks to add
ingredients after adding the eggs and sugar.)
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Berry Cheese Bars
2 cups sifted flour
3/4 cup plus 1 tablespoon firmly packed brown sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons cornstarch
1-1/2 cup oats
1 cup butter, softened
1 (8-ounce) cream cheese, softened
1/4 cup lemon juice from concentrate
1 (16-ounce) can whole cranberry sauce
Preheat oven to 350-degrees. In large mixing bowl, combine flour, oats,
3/4-cup sugar and butter. Mix until crumbly. Reserving 1-1/2 cups crumb
mixture, press remainder firmly on bottom of greased 13 x 9-inch pan. Bake
15 minutes. Meanwhile, in small mixer bowl, beat cheese until fluffy.
Gradually beat in milk until smooth; add lemon juice. Spread evenly over
crust. In small bowl combine remaining 1 tablespoon sugar and cornstarch.
Stir in cranberry sauce. Spoon evenly over cheese layer; top with reserved
crumb mixture. Bake 40 minutes or until golden brown. Cool. Chill. Store in
refrigerator. Makes 24 to 36 bars.
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Coconut Pecan Balls
1-cup butter softened
2 teaspoons vanilla
1/4 teaspoon salt
1 egg white
1-1/2 cups flaked coconut
1/2 cup sugar
2 cups all purpose flour
4 dozen pecan halves
1 tablespoon water
Preheat oven to 350-degrees. Mix butter, sugar, and vanilla. Stir in flour
and salt. (If dough is soft, just cover and refrigerate until firm enough to
shape.) Shape dough around each pecan half to form 1-inch ball. Beat egg
white and water with fork. Dip balls into egg mixture, then roll in coconut.
Place about 1-inch apart on an ungreased cookie sheet. Bake until light
brown, about 13 to 15 minutes. Store in tightly covered container. Makes 4
dozen.
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M & M Cookies
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 teaspoons vanilla
2 eggs
2-1/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 cup M & M candies
Blend shortening and sugar. Beat in vanilla and eggs. Sift remaining dry
ingredients together; add to the sugar and egg mixture. Mix well. Stir in M
& M candies. Drop from rounded teaspoon onto greased cookie sheet. Bake at
375-degrees for 10 to 12 minutes or until golden brown. Makes 100 cookies.
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Bran Flake Drop Cookies
3/4 cup sifted flour
1/2 teaspoon salt
1-1/2 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup bran flakes
2 tablespoons peanuts, chopped
1/4 cup raisins, finely chopped
1 egg
1 tablespoon sweetener
1/4 cup water
1 tablespoon salad oil
1/2 teaspoon vanilla extract
In a large bowl sift the flour, salt, baking powder and cinnamon together.
Add the bran flakes, peanuts and raisins. Beat egg; add remaining
ingredients. Stir into the dry ingredients. Do not over mix. Drop by
teaspoonfuls on lightly greased cookie sheet. Bake in a preheated
350-degree oven for 10 minutes. These cookies freeze well after they have
cooled. Yields 30 cookies at 27 calories per cookie.
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Strawberry-Pecan Cookies –
Thanks Catherine!
1 1/2 cups whole strawberries, cleaned
1 cup shortening
1 1/2 cups sugar
2 eggs
3 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup chopped pecans
Red food coloring (optional)
Puree strawberries in a blender or food processor. Measure 3/4-cup. In a
larger bowl, beat shortening and sugar until fluffy. Beat in eggs one a
time. Beat in 3/4-cup puree until just blended. In another bowl, whisk
together flour, salt and baking powder. Add gradually, to creamed mixture.
Stir in pecans and food coloring, if desired. Drop batter by tablespoon 2
inches apart on greased cookie sheet. Bake at 350 degrees for 12 to 15
minutes or until edges are lightly browned. Remove to wire racks to cool.
Makes about 60 cookies.
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Peanut butter Cookies – Thank you
Frances
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup shortening
1/2 cup peanut butter
1-1/2 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
1 egg
Sift flour once with soda and salt. Cream sugar and shortening together. Add
beaten egg and mix 'till smooth, add peanut butter, stir well, then add
flour mixture, mix to a stiff batter and add vanilla. Roll into balls. Press
with back of fork to make a waffle design. Bake in preheated oven
275-degrees for 15 to 18 minutes. Makes 2 dozen
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Spicy-Low-Calorie Cookies
1-1/3 cup sifted all-purpose flour
1/2 teaspoon salt
1/3 cup salad oil
1/4 teaspoon sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
In a large bowl combine all of the ingredients. Form into a ball. Roll the
ball between two sheets of waxed paper. Roll top sheet. Cut with 2-inch
cookie cutter; move with spatula onto cookie sheet. Bake at 450-degrees for
about 15 minutes or until brown. Yield: 4 dozen cookies at 30 calories per
cookie.
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Peanut Butter Bars (No Bake)
2 sticks margarine, melted
3 cups powdered sugar
2 cups graham cracker crumbs (1-1/2 packages)
1-1/2 cup peanut butter
1 cup chocolate chips
1 tablespoon oil
In large bowl melt the margarine. Add the powdered sugar, cracker crumbs
and peanut butter.
Mix well and pat into a buttered (9 x13-inch) pan, press down.
Melt the chocolate and 1-tablespoon oil. Spread on top of mixture and
chill.
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|
The flavor of all honey baked goods improves with age. |
Honey Flavored Macaroons
2 cups quick-cooking oats
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup salad oil
1/2 cup honey
1 egg, lightly beaten
1/4 cup walnuts, finely chopped
In a large mixing bowl, combine the oats, salt, spices and extracts. Mix
well. Stir in oil, honey, egg and walnuts. Mix well. Chill the mixture for 1
hour or longer. Press tablespoons of dough together to form cookies. Place
the cookies on an ungreased cookie sheet. Bake at 375-degrees for 12
minutes.
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Party Cookies
1/2 cup shortening, softened
1/2 cup butter, softened
2 cups brown sugar
2 cups applesauce
2 eggs, lightly beaten
3-1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground nutmeg
1 teaspoon salt
2 cups rolled oats
2 cups chopped nuts
1 (12-ounce) package chocolate chips
In a large bowl cream the shortening, butter, brown sugar, applesauce, and
eggs thoroughly. In another bowl, sift together the flour, baking soda,
baking powder, cinnamon, cloves, nutmeg, and salt. Add to the creamed
mixture. Add the remaining ingredients; mix well. Drop by teaspoonfuls onto
a greased baking sheet. Bake at 375-degrees for 1 2 to 1 5 minutes. Makes
100 cookies.
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Meringue Kisses
1 egg white
Pinch of salt
1/3 cup sugar
1/4 teaspoon vanilla extract
Preheat the oven to 250-degrees. In a large mixing bowl, beat the egg white
with salt until stiff but not dry. Add the sugar, 1 tablespoon at a time,
beating well after each addition. Beat until stiff peaks form and sugar is
dissolved. Fold in the vanilla. Shape with spoon or tube into spiral cones
on a well-greased baking sheet. Bake for 45 minutes or until dry but not
browned. Yield: 24 kisses.
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Forgotten Cookies
2 egg whites
2/3 cups sugar
Pinch of salt
1 teaspoon vanilla extract
1 cup pecans, chopped
1 (6-ounce) package chocolate chips
Preheat the oven to 400-degrees. In a large bowl, beat the egg whites until
stiff. Gradually add the sugar. Beat in the salt and vanilla. Fold in pecans
and chocolate chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
Place in oven; turn off oven. Do not open door until oven is cool. Yield:
4-6 dozen cookies.
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|
Without a doubt home baked cookies are the best. Someone had written
for a good chocolate chip cookie and this is one of my favorites. These
cookies are jumbo sized, oat-filled chocolate chip cookies that
absolutely great and will send them coming back again and again. |
Oatmeal Chip Cookies
1 cup shortening
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon hot water
2 cups oatmeal
1 cup walnuts or pecans, chopped
1 cup semisweet chocolate chips
Sugar for flattening cookies
In mixing bowl, cream the shortening and sugars. Stir in the eggs and
vanilla, mixing well. Combine remaining ingredients in a separate bowl. Add
to butter mixture, stirring until well combined. For uniform cookies, use a
1/3-cup measuring cup. Spoon in the batter. Turn out onto greased cookie
sheet, spacing cookies 6 inches apart and 2 inches from sides of pan. To
flatten cookies, lightly grease bottom of a pie pan or other flat device.
Dip into sugar. Flatten cookies to a 4-inch diameter. Bake at 350-degrees,
for 12 minutes or until done. Cool on a wire rack. Store in airtight
containers. Yields: 15 at 378 calories each. Note: You may use the same
batter for making regular size cookies. Baking time will be slightly
reduced.
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Decorative Vanilla Butter
Cookies
1 cup butter or margarine, softened
2/3 cup sugar
1 tablespoon pure vanilla extract
1 egg, lightly beaten
2-1/2 cups all-purpose flour
Vanilla Confectioners' Sugar frosting
Beat butter and sugar in large bowl with electric mixer until light and
fluffy; blend in vanilla extract. Add egg; beat for 1 minute. Stir in
flour gradually. Cover; refrigerate for 2 hours or until dough is firm and
easy to handle. Roll out on a lightly floured board to 1/4-inch thickness;
cut out into desired shapes with cookie cutter. Place on un-greased cookie
sheets. Bake in a preheated 325-degree oven for 12 to 15 minutes or until
edges just begin to brown; cool on wire racks. Decorate with Vanilla
Confectioners' Sugar Frosting. Yield: About 4 dozen
Vanilla Confectioners' Sugar Frosting
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
2-1/2 tablespoons water
Food coloring
Combine the sugar, vanilla extract and water thoroughly. Divide into 3
parts; color as desired.
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M & M Bars
1/4 cup butter or margarine
1-1/2 cup graham cracker crumbs
1 (4-ounce) can Eagle Brand milk
1-1/3 cup flaked coconut
1 cup nuts
1 cup plain M&M's
Preheat the oven to 350-degrees. Melt the margarine or butter in a 9 x
13-inch pan; sprinkle the graham cracker crumbs over the margarine. Pour the
milk evenly over the graham cracker crumbs. Top with coconut, nuts and plain
M&M's; press the ingredients gently with a fork. Bake for 25 to 30 minutes;
cool and serve.
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Sour Cream Raisin Bars
1-3/4 cup oatmeal
1-3/4 cup flour
1 cup brown sugar
1 teaspoon baking soda
1 cup buttermilk
4 egg yolks
1-1/2 cup sugar
3 tablespoons cornstarch
2 cup sour cream
2 cup raisins
In a bowl, combine the first 5 ingredients. Mix well. Pat 3/4 of the mixture
into greased 9 x 13-inch pan. Bake for 8 minutes at 350-degrees. In a
saucepan, combine the next 5 ingredients, bring to boil, stirring constantly
and cook until thick. Pour over the baked crust and add remaining crumbs on
top. Return to the oven and bake 30 minutes at 350-degrees.
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Banana Oatmeal Cookies
3/4 cup margarine
1 egg, beaten
1 cup banana, mashed
1-1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1-3/4 cup oatmeal
1 cup chocolate chips
Nuts (optional)
In a large mixing bowl, blend the margarine and egg, add the banana. In
another bowl, measure together the dry ingredients and add to first mixture.
Stir in oatmeal, chocolate chips and nuts. Bake at 400-degrees for 15
minutes. Cool on wire racks.
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Dream Bars
1/2 cup shortening
1/2 cup brown sugar
1 cup all-purpose flour
For the filling:
2 eggs, beaten
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 cup coconut
1 cup walnuts, chopped
Preheat oven to 350-degrees.
In medium size bowl combine shortening, 1/2-cup brown sugar and 1-cup
flour.
Press into a 9' x 13'-inch pan. Bake in 350-degree oven for 10 minutes.
Remove from oven and cool slightly.
In large bowl combine beaten eggs, 1-cup brown sugar, vanilla, 2-tablespoons
flour, baking powder, coconut, and chopped walnuts. Mix well. Spread on
crust and bake 25 minutes at 350-degrees.
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Crickets
1-1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup vanilla
1/2 cup butter, softened
1 cup coconut, grated
1 cup chocolate covered peanuts
In a large mixing bowl combine all of the ingredients except for the nuts
and coconut. Beat for 1 minute at medium speed. Stir in the coconut and
the peanuts. Mix well. Drop by rounded teaspoon, 2-inches apart on a
greased cookie sheet. Bake at 365-degrees for 10 minutes.
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Lemonade Cookies Thank you Joan!
1 cup butter or margarine
1 cup sugar
2 eggs
3 cups sifted all purpose flour
1 teaspoon soda
1 can (6 ounce) frozen lemonade concentrate, thawed
sugar
Cream butter and 1 cup sugar together. Add eggs and beat until light and
fluffy. Sift flour and soda together and add alternately to the cream
mixture with 1/2-cup lemonade concentrate. Drop dough from a teaspoon two
inches apart onto ungreased cookie sheet. Bake at 400° for 8 minutes or
until light brown around the edges. Brush hot cookies with rest of lemonade
and sprinkle with sugar. Cool on rack.
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Apricot Jumbles
2 tablespoons butter
1 cups dried apricots, chopped
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 cup nuts, chopped
1 cup coconut
1 cup graham cracker crumbs, crushed
In a skillet, melt the butter. Stir in the apricots. In a mixing bowl, beat
the eggs well; blend in the sugar. Add the mixture to the apricot mixture.
Cook over low heat for 15 minutes, stirring constantly. Remove from heat;
stir in vanilla, nuts, coconut and crumbs. Drop by teaspoonfuls onto waxed
paper. Yield: 3-1/2 dozen.
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Easy Cheezy Lemon Bar Thank you
Joan!
1 package lemon cake mix
1/2 cup butter or margarine, melted
1 egg, slightly beaten
1 package lemon frosting mix
8-ounce package of softened cream cheese
2 eggs
Combine 1 package lemon cake mix with ½ cup butter or margarine, melted,
with 1 egg, slightly beaten. Mix with fork until moist. Pat in a 13 by
9-inch pan, greased on the bottom only. Blend 1 package lemon frosting mix
and an 8-ounce package of softened cream cheese. Reserve ½ cup of this
mixture. To the remaining add 2 eggs and beat 3 to 5 minutes and spread over
the cake mix. Bake at 350° for 30 to 40 minutes. Cool. Use the reserved 1/2
cup of the lemon frosting mix and cream cheese for frosting.
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Peanut Butter Cookies 2
1-1/2 cups sifted flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup peanut butter (creamy or crunchy)
1/2 cup butter or margarine, at room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 egg
Preheat oven to 350-degrees. Lightly grease cookie sheets. Mix flour,
baking soda and baking powder on piece of wax paper. Beat together butter,
peanut butter, sugars and vanilla in large bowl until fluffy. Beat in egg.
Add flour mixture. Roll pieces of dough between hands to make balls the size
of walnuts. Place 2-inches apart on cookie sheet. Flatten with fork to
make criss-cross pattern. Bake 10-12 minutes or until lightly brown. Let
stand 5 minutes. Remove to rack to cool.
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Butter Balls
1 cup butter
1/2 cup confectioners sugar
1/2 teaspoon vanilla
1-3/4 cups sifted all-purpose flour
1/2 cup nuts, chopped
Confectioners sugar
Preheat the oven to 350-degrees. In a large
mixing bowl cream the butter; gradually add the sugar and beat until light
and fluffy. Blend in the vanilla and gradually add the flour. Add the
nuts. Cover and chill for several hours for easier handling. Shape into
1-inch in diameter balls and place on a cookie sheet. Bake at 350-degrees
for 20 minutes. Roll the balls while warm in confectioners’ sugar; or place
1/2-cup confectioners’ sugar in a paper bag and gently shake the warm
cookies in the bag to coat with sugar. Cool on wire rack. Yields: 4 to 5
dozen.
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Soft Ginger Chews
Cookie Dough:
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon baking soda
1 tablespoon water
1 cup light molasses
4 cups sifted all-purpose flour
1 teaspoon ginger
Frosting:
2-1/2 cup confectioners sugar
1 tablespoon light corn syrup
2 tablespoons butter, softened
3 to 4 tablespoons hot water
In a large mixing bowl cream the butter;
gradually add sugar and beat until light and fluffy. Beat in the eggs one
at a time. In a small bowl dissolved the baking soda in a small amount of
water. Add to the creamed mixture. Blend in the molasses. In another bowl
sift together the flour and ginger. Gradually add the flour mixture to the
creamed mixture. (Do not over beat). Drop by rounded teaspoons on a greased
cookie sheet, about 2-inches apart. Bake in a preheated 350-degree oven for
12 to 15 minutes. Remove immediately to a wire rack to cool. When cool,
frost. To prepare the frosting: In a mixing bowl combine the sugar, syrup,
butter and water. Beat until thoroughly blended. Frost the cookies.
Yields: 6 to 7 dozen.
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Oatmeal-Peanut Clusters
1 cup sugar
1/4 cup margarine
1/3 cup evaporated milk
1/4 cup plain or crunchy peanut butter
1/2 teaspoon vanilla
1 cup rolled oats, uncooked
1/2 cup Spanish peanuts
In large saucepan combine sugar, margarine
and milk. Bring to a rolling boil. Boil for 3 minutes, stirring
frequently. Remove from heat and stir in peanut butter and vanilla. Stir
in oats and peanuts. Drop by scant teaspoonfuls onto waxed paper on baking
sheet. Let stand until set. Yield 2-1/2 dozen.
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No Bake
Corn Flake Bars
1/2 cup sugar
1/2 cup honey or white syrup
1 tablespoon butter
1 cup peanut butter
5 cups cornflakes
In a large saucepan add the sugar, honey,
butter. Mix well and bring to a boil. Stirring constantly. Remove from
heat and add the peanut butter and cornflakes. Mix well. Press the mixture
into a buttered pan and cool.
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Mexican
Cheese Cookies
1/2 cup sugar
1/3 cup softened oleo
1 cup (4-ounces) shredded Monterey Jack cheese
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
Preheat oven to 375-degrees. In a large bowl
mix sugar and oleo; stir in cheese. Stir in remaining ingredients except
egg. Roll dough by teaspoonfuls into sticks, about 3-1/2-x 1/2-inch. Place
on lightly greased cookie sheet. Press sticks lightly to flatten. Brush
with egg. Bake until light brown around edges 8-10 minutes. Immediately
remove from cookie sheet. Cool on wire racks.
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Butterscotch
Bars
2 eggs, beaten
1 cup sugar
3/4 pound butter
2 cups mini marshmallows
2-1/2 cups graham cracker crumbs
1 (6-ounce) package butterscotch chips
3 tablespoons peanut butter
1 cup nuts, chopped
In a saucepan combine the egg, sugar, and
butter. Mix well and bring to a boil, stirring constantly. Boil for 2
minutes and continue to stir. Remove from heat and set aside to cool. Add
the marshmallows, crackers and nuts. Mix well. Press the mixture into a 9
x 12-inch lightly buttered pan. In a saucepan melt the butterscotch chips.
Add the peanut butter and mix well. Spread the mixture over the top. Cool
and cut.
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Peanut
Butter Bars 2
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg, at room temperature
1/3 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
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