1. ~*~ Large Chocolate Chip Cookie ~*~Posted by craftyshe (My Page) on Sun, Aug 1, 10 at 16:57 1 cup All-purpose Flour 1-½ teaspoon Baking Powder ¼ teaspoons Kosher Salt ½ cups Butter, Unsalted 1 cup Light Brown Sugar 1 teaspoon Vanilla Extract 1 whole Large Egg 1-¼ cup Semi-Sweet Chocolate Chips Preheat the oven to 350°F. Whisk the flour, baking powder and salt together in a medium bowl and set aside. Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed until well combined, about 1 minute. Increase the mixer speed to high and beat for 15 seconds. Stop the mixer, scrape down the sides of the bowl, and add the egg. Blend on medium speed for 30 seconds. Add the dry ingredients and combine on low speed until just a few dry streaks remain. Add the chocolate chips and mix for a few seconds until combined. Scrape the batter into a greased 9-inch round cake pan.(I used a pie pan) Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes.I cut into pie servings. Slice then serve with a scoop of vanilla ice cream :-)Yum!! |
2. Pikes Peak Chocolate Chip Cookies
Pikes Peak Chocolate Chip Cookies
Posted by nicole__ (My Page) on Sat, Jul 31, 10 at 20:10
(High altitude) Pikes Peak Chocolate Chip Cookies.... they won't fall flat, crisp or soft (your choice)
3/4 c veg shortening
2 TBL butter or margarine
3/4 c brown sugar
3/4 c white sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
2 1/4 c all purpose flour
1 c choc chips
Mix it all together. Put 2 TBL heaps onto a cookie sheet, 3 across. Bake @ 350 in a preheated oven for 11 min. Let the cookies sit on the cookie sheet until cool for soft cookies, cook an extra 3 minutes for crisp cookies.
Posted by nicole__ (My Page) on Sat, Jul 31, 10 at 20:10
(High altitude) Pikes Peak Chocolate Chip Cookies.... they won't fall flat, crisp or soft (your choice)
3/4 c veg shortening
2 TBL butter or margarine
3/4 c brown sugar
3/4 c white sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
2 1/4 c all purpose flour
1 c choc chips
Mix it all together. Put 2 TBL heaps onto a cookie sheet, 3 across. Bake @ 350 in a preheated oven for 11 min. Let the cookies sit on the cookie sheet until cool for soft cookies, cook an extra 3 minutes for crisp cookies.
3. Peanut Butter Fudgejoann_fla 2 sticks margarine or butter 4 cups sugar 1 1/2 ounces light corn syrup (3 TB) and enough evaporated milk to make 1 cup. 1 18-ounce jar peanut butter 1 7-ounce jar marshmallow crème 1 teaspoon vanilla 1/2 cup chopped pecans (optional) Melt margarine in medium saucepan. Add sugar, syrup, and milk. Bring to a boil and cook five minutes. Remove from stove. Add peanut butter, marshmallow crème, vanilla, and pecans, if desired. Pour into greased 9-by-13-inch pan. Cool and cut in squares. JoAnn 8-1-2010 |
4. Cherry Bars
Posted by phyllis__mn (My Page) on Mon, Aug 2, 10 at 8:51These can be made with any fruit pie filling. I actually prefer peach. They are quick, and make a large number. Blend on low speed:
1 1/2 cups sugar
1/2 cup margarine
1/2 cup shortening
1 1/2 tsp. baking powder
1 tsp. vanilla
4 eggs.
Beat until creamy, then on high speed for three minutes. Blend in 3 cups flour. Spread 2/3 in a large greased jelly roll pan. Spread one can cherry pie filling over the batter. Drop the remaining batter, by spoon, over the cherries. Bake at 350º for about 40-45 minutes. Drizzle with glaze made of 1 cup p. sugar, a little milk, and 1 tsp. almond extrct
1 1/2 cups sugar
1/2 cup margarine
1/2 cup shortening
1 1/2 tsp. baking powder
1 tsp. vanilla
4 eggs.
Beat until creamy, then on high speed for three minutes. Blend in 3 cups flour. Spread 2/3 in a large greased jelly roll pan. Spread one can cherry pie filling over the batter. Drop the remaining batter, by spoon, over the cherries. Bake at 350º for about 40-45 minutes. Drizzle with glaze made of 1 cup p. sugar, a little milk, and 1 tsp. almond extrct
6. M & M Cookiescheryl_ok Aug 16, 2
1 cup brown sugar 1 1/2 cup M&M's 1/2 cup sugar 2 eggs 1 cup shortening 2 1/4 cup flour 1 1/2 tsp vanilla 1 tsp salt 1 tsp baking soda Cream shortening, sugars, eggs and vanilla. Add dry ingredients. Stir in M&M's. Drop on ungreased cookie sheet. Bake @ 375 for 10 to 12 minutes |
7. Choc-Oat-Chip CookiesCheryl_ok Aug 16, 2010
1 cup softened butter or margarine 1 1/4 cup brown sugar (packed) 1/2 cup sugar 1/2 teas salt 2 eggs 2 1/2 cups oatmeal 2 Tbls milk 1 12oz Chocolate chips 2 teas vanilla 1 cup walnuts 1 3/4 cup flour 1 teas baking soda Beat sugars, butter till creamy add: eggs, milk, vanilla and beat well add: flour, soda and salt stir in oats, morsels and nuts Bake @ 375 9 to 10 minutes for chewy 12 to 13 minutes for crispy |
8. Crispy & Chewy Chocolate Chipe Cookies
Posted by jasdip (My Page) on Thu, Aug 26, 10 at 7:09
Every body's Favourite
Cookie people either like crispy or chewy cookies, so these are both. Soft in the middle and slightly crunch at the edges and extra-big.
Crispy and Chewy Chocolate Chip Cookies (Martha Stewart) Makes 20 cookies
2 3/4 cups all-purpose flour
1 1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/2 sticks unsalted butter, softened (1 1/4 cups)
1 1/4 cups packed brown sugar
3/4 cup sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
Sift together flour, salt, baking powder and baking soda.
Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low; add flour mixture, beat until combined. Mix in chocolate chips.
Using a 2 1/4" ice cream scoop (about 3 tbsp), drop dough onto parchment-lined baking sheets, spacing about 2" apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack and let cool completely.
Every body's Favourite
Cookie people either like crispy or chewy cookies, so these are both. Soft in the middle and slightly crunch at the edges and extra-big.
Crispy and Chewy Chocolate Chip Cookies (Martha Stewart) Makes 20 cookies
2 3/4 cups all-purpose flour
1 1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/2 sticks unsalted butter, softened (1 1/4 cups)
1 1/4 cups packed brown sugar
3/4 cup sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
Sift together flour, salt, baking powder and baking soda.
Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low; add flour mixture, beat until combined. Mix in chocolate chips.
Using a 2 1/4" ice cream scoop (about 3 tbsp), drop dough onto parchment-lined baking sheets, spacing about 2" apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack and let cool completely.
9. Chunky Peanut Brittle
Posted by craftyshe (My Page) on Fri, Aug 27, 10 at 19:37
Here is some I make & love:
1 ½ t. plus 1 ½ c. butter (no substitutes), divided
2 c. peanut butter chips, divided
1 ¾ c. sugar
3 T. light corn syrup
3 T. water
1 ½ c. salted peanuts, coarsely chopped
½ c. semisweet chocolate chips
Butter the bottom and sides of a 15 x 10 x 1 inch baking pan with 1 ½ t. butter. Sprinkle with 1 c. peanut butter chips; set aside. In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300 degrees (hard crack stage). Remove from heat; stir in peanuts. Quickly pour onto prepared baking pan. Sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in an airtight container. Yield: 2 ½ lb.
Here is some I make & love:
1 ½ t. plus 1 ½ c. butter (no substitutes), divided
2 c. peanut butter chips, divided
1 ¾ c. sugar
3 T. light corn syrup
3 T. water
1 ½ c. salted peanuts, coarsely chopped
½ c. semisweet chocolate chips
Butter the bottom and sides of a 15 x 10 x 1 inch baking pan with 1 ½ t. butter. Sprinkle with 1 c. peanut butter chips; set aside. In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300 degrees (hard crack stage). Remove from heat; stir in peanuts. Quickly pour onto prepared baking pan. Sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in an airtight container. Yield: 2 ½ lb.
10. Fudge Krispies
~~~~These are sooo good~~~ craftyshe
Taste like a Nestle Crunch !
1pkg (2c.) milk chocolate chips( not semi -sweet )
1/2c. marg.
1/2c.light corn syrup
2 tsp.vanilla extract
1c.sifted confectioners sugar (powered sugar)
4c.Rice Krispies cereal
Combine choc.,marg & corn syrup in med. saucepan .
Stir over low heat until melted & smooth. Remove from heat.
Stir in vanilla and sugar. Add cereal Mixing lightly until well
coated. Spread evenly in 13x9x2 inch pan. Chill until firm.
Cut into 1 1/2-inch squares. Store in refr. 48 squares.
Taste like a Nestle Crunch !
1pkg (2c.) milk chocolate chips( not semi -sweet )
1/2c. marg.
1/2c.light corn syrup
2 tsp.vanilla extract
1c.sifted confectioners sugar (powered sugar)
4c.Rice Krispies cereal
Combine choc.,marg & corn syrup in med. saucepan .
Stir over low heat until melted & smooth. Remove from heat.
Stir in vanilla and sugar. Add cereal Mixing lightly until well
coated. Spread evenly in 13x9x2 inch pan. Chill until firm.
Cut into 1 1/2-inch squares. Store in refr. 48 squares.
11. Toffee Cookies
craftyshe
1 sleeve saltine crackers
1 cup brown sugar, packed
2 cups semi-sweet or milk chocolate chips
1 c.Butter
1c. finely chopped nuts
Preheat oven to 400*. Cover a small cookie sheet with sides with foil; spray with Pam. Melt butter & brown sugar in a med. saucepan and cook approximately 3 minutes, stirring often. Place all crackers on foil. Pour sugar mixture on crackers and spread evenly. Bake 5 minutes. Mixture should boil but not burn. Remove from oven and sprinkle chocolate chips evenly on top.
Set a bread board over pan and let set 3 min.Remove bread board .Spread choc.chips with spatula as frosting a cake. Sprinkle Nuts on top ,press slightly.Place in refrg. About 1 hour.Break into pieces.Store in refrg.
**People can't Believe that this is crackers!
I have also tried Butterscotch chips & peanuts.Semi-sweet chocolate & peppermint candies crushed.(that one is really good!)
This is a must in my house to make :-)
1 sleeve saltine crackers
1 cup brown sugar, packed
2 cups semi-sweet or milk chocolate chips
1 c.Butter
1c. finely chopped nuts
Preheat oven to 400*. Cover a small cookie sheet with sides with foil; spray with Pam. Melt butter & brown sugar in a med. saucepan and cook approximately 3 minutes, stirring often. Place all crackers on foil. Pour sugar mixture on crackers and spread evenly. Bake 5 minutes. Mixture should boil but not burn. Remove from oven and sprinkle chocolate chips evenly on top.
Set a bread board over pan and let set 3 min.Remove bread board .Spread choc.chips with spatula as frosting a cake. Sprinkle Nuts on top ,press slightly.Place in refrg. About 1 hour.Break into pieces.Store in refrg.
**People can't Believe that this is crackers!
I have also tried Butterscotch chips & peanuts.Semi-sweet chocolate & peppermint candies crushed.(that one is really good!)
This is a must in my house to make :-)
12. Mounds Bars & Twix Bars
craftyshe
This taste like that famous candy bar.It’s so good & easy!
2 c. crushed graham crackers
1/2 c. sugar
1/2 c. butter, melted
Mix together and bake in 9x13 inch pan in 350 degree oven for 7-8 minutes. Mix 2 cups coconut with 1 can sweetened condensed milk. Spread on top of baked crust. Bake 15 minutes. Remove from oven.
Melt 1 (12 oz.) package chocolate chips . Spread on top.Cool then cut into bars.
~~Twix Bars~~
this is very good! almost better than the real thing.
35 unwrapped kraft caramels
1/4 cup water
1 box Lorna Doone shortbread cookies (40)
2 bags milk-chocolate chips 12oz ea.
1. combine caramels with water in small pan, melt over low heat.
2. place the cookies side by side on ungreased cookie sheet.
3. spoon a dab of caramel onto each cookie, then place all the cookies in the refrigerator until the caramel firms up.
4. in the meantime, melt chocolate chips in double boiler or microwave heating 1 min on high, stir, then 1 more min.
5. remove the cookies from frig. resting each cookie on a fork, dip into chocolate. tap the fork on side to knock away excess chocolate. place on wax paper and cool at room temp. this will take several hours but the bars will set the best this way. putting in the refrigerator for 30 min will speed up the process.
This taste like that famous candy bar.It’s so good & easy!
2 c. crushed graham crackers
1/2 c. sugar
1/2 c. butter, melted
Mix together and bake in 9x13 inch pan in 350 degree oven for 7-8 minutes. Mix 2 cups coconut with 1 can sweetened condensed milk. Spread on top of baked crust. Bake 15 minutes. Remove from oven.
Melt 1 (12 oz.) package chocolate chips . Spread on top.Cool then cut into bars.
~~Twix Bars~~
this is very good! almost better than the real thing.
35 unwrapped kraft caramels
1/4 cup water
1 box Lorna Doone shortbread cookies (40)
2 bags milk-chocolate chips 12oz ea.
1. combine caramels with water in small pan, melt over low heat.
2. place the cookies side by side on ungreased cookie sheet.
3. spoon a dab of caramel onto each cookie, then place all the cookies in the refrigerator until the caramel firms up.
4. in the meantime, melt chocolate chips in double boiler or microwave heating 1 min on high, stir, then 1 more min.
5. remove the cookies from frig. resting each cookie on a fork, dip into chocolate. tap the fork on side to knock away excess chocolate. place on wax paper and cool at room temp. this will take several hours but the bars will set the best this way. putting in the refrigerator for 30 min will speed up the process.
13. Kit Kat Bars
craftyshe
(very rich,cut into small pieces)
Ritz crackers (I used 3 sleeves)
1 1/2 c. graham crackers, crushed
3/4 c. brown sugar, packed
1 c. white sugar
3/4 c. butter (must be real)
1/3 c. milk
1 c. butterscotch chips
1 c. semisweet chocolate chips
3/4 c. peanut butter
Put graham crackers, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Spray a 9x13? pan with butter flavored cooking spray. Put a layer of crackers (I used one sleeve) in bottom of pan and pout 1/2 of the mixture over it. Put another layer of crackers and pour the remaining mixture. Add one last row of cracker.
In microwave melt butterscotch chips, chocolate chips and peanut butter together I stirred every 1 (one) minute til nice and smooth. When melted, spread evenly over the top.
After it has cooled a bit, score the bars. Then let cool completely. I put in the refrigerator. After set up, cut into bars and store in an airtight container. I store in the refrigerator.
14. Peanut Butter Fudge
Posted by patti43 (My Page) on Fri, Aug 27, 10 at 13:57
This peanut butter fudge is really creamy and easy. Yummy, too!
2 c. sugar
2/3 c. milk
1 jar marshmallow creme
1 c. peanut butter
1 tsp. vanilla
Cook sugar and milk to soft ball stage. Remove from heat. Add remaining ingredients, mix well and pour into a 8 x 10" pan. Makes 2 lbs. You can roll into balls and dip in melted almond bark or chocolate coating
This peanut butter fudge is really creamy and easy. Yummy, too!
2 c. sugar
2/3 c. milk
1 jar marshmallow creme
1 c. peanut butter
1 tsp. vanilla
Cook sugar and milk to soft ball stage. Remove from heat. Add remaining ingredients, mix well and pour into a 8 x 10" pan. Makes 2 lbs. You can roll into balls and dip in melted almond bark or chocolate coating
15. Macadamia Nut Brittle
Posted by donnakt (My Page) on Fri, Aug 27, 10 at 9:55
1 cup nuts
1 stick butter
1/2 cup sugar
1 tablespoon light corn syrup
3/4 cup chocolate chips
Line bottom and sides of 9"pan with foil. Butter foil.
Cook nuts, butter, sugar and corn syrup until butter is melted and syrup is dissolved.
Increase heat until golden brown and begins to mass together, stirring constantly (about 5 minutes).
Spread into prepared pan.
While still hot, sprinkle chocolate chips on top. They will melt - spread with spatula.
Cool overnight.
Remove candy from pan.
Peel off foil. Break candy into chunks.
1 cup nuts
1 stick butter
1/2 cup sugar
1 tablespoon light corn syrup
3/4 cup chocolate chips
Line bottom and sides of 9"pan with foil. Butter foil.
Cook nuts, butter, sugar and corn syrup until butter is melted and syrup is dissolved.
Increase heat until golden brown and begins to mass together, stirring constantly (about 5 minutes).
Spread into prepared pan.
While still hot, sprinkle chocolate chips on top. They will melt - spread with spatula.
Cool overnight.
Remove candy from pan.
Peel off foil. Break candy into chunks.
16. Pecan Crescents
Posted by glenda_al (My Page) on Thu, Sep 2, 10 at 15:57
I grew up making these:
1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
confectioners' sugar
Directions
In a large mixing bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans.
Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. Bake at 325 degrees F for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar after cooling.
I grew up making these:
1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
confectioners' sugar
Directions
In a large mixing bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans.
Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. Bake at 325 degrees F for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar after cooling.
17. Pig Candy
Posted by glenda_al (My Page) on Thu, Sep 2, 10 at 12:05
From the Neely's Memphis bbq (I've made pig candy with brown sugar) This one can be made ahead of time. Nite before
Pig Candy
16 slices applewood smoked bacon, thick cut, cooked crisp and cooled, cut in half
3 (4-ounce) bars semisweet chocolate, chopped (recommended: Ghirardelli)
1 (4-ounce) bar white chocolate, chopped
Directions
Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.
Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices. Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve.
From the Neely's Memphis bbq (I've made pig candy with brown sugar) This one can be made ahead of time. Nite before
Pig Candy
16 slices applewood smoked bacon, thick cut, cooked crisp and cooled, cut in half
3 (4-ounce) bars semisweet chocolate, chopped (recommended: Ghirardelli)
1 (4-ounce) bar white chocolate, chopped
Directions
Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.
Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices. Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve.
18. Double Peanut Butter Cookies
Posted by nicole__ (My Page) on Mon, Sep 6, 10 at 12:07
It's a sandwich cookie
1 1/2 Cup all purpose flour
1/2 Cup white sugar
1/2 tsp baking soda
1/2 Cup shortening
1/2 Cup creamy peanut butter
1/4 Cup light corn syrup
1 TBL milk
* 1/2 C creamy peanut butter is used for the filling, will need 1 c total
Sift together dry ingredients. Cut in shortening & peanut butter until the mixture is coarse & crumbly. Blend in syrup & milk. Shape into a 2-inch roll;chill. Slice 1/8 to 1/4 inch thick. Place half the slices on an ungreased cookie sheet; spread each slice with1/2 tsp peanut butter. Cover each with a remaining slice. Use a fork to crimp & seal the cookie edges. Bake @ 350 for 12 min. Makes 2 dox.
NOTE: If you just want a traditional Peanut butter cookie, then double this recipe and roll the dough into 1.5" balls and squish with a fork onto a cookie sheet. Bake. Makes 3 doz big cookies.
It's a sandwich cookie
1 1/2 Cup all purpose flour
1/2 Cup white sugar
1/2 tsp baking soda
1/2 Cup shortening
1/2 Cup creamy peanut butter
1/4 Cup light corn syrup
1 TBL milk
* 1/2 C creamy peanut butter is used for the filling, will need 1 c total
Sift together dry ingredients. Cut in shortening & peanut butter until the mixture is coarse & crumbly. Blend in syrup & milk. Shape into a 2-inch roll;chill. Slice 1/8 to 1/4 inch thick. Place half the slices on an ungreased cookie sheet; spread each slice with1/2 tsp peanut butter. Cover each with a remaining slice. Use a fork to crimp & seal the cookie edges. Bake @ 350 for 12 min. Makes 2 dox.
NOTE: If you just want a traditional Peanut butter cookie, then double this recipe and roll the dough into 1.5" balls and squish with a fork onto a cookie sheet. Bake. Makes 3 doz big cookies.
19. Bugs Bunny Cookies
Posted by nicole__ (My Page) on Tue, Sep 7, 10 at 9:25
It's a soft cookie made with carrots or can be made into bars
2 Cups all purpose flour
2 tsp baking powder
3/4 cup margarine,melt to a liquid
4 cups peeled & grated carrots(2 lbs)
1/4 cup pecans or walnuts diced fine
1 cup powdered sugar
1 tsp vanilla
* 2 cups powdered sugar; for rolling in later
Mix margarine, sugar & vanilla. Then add carrots. Slowly add pecans & flour. The dough will be sticky. Wet a teaspoon and put heaping spoonfuls onto an ungreased cookie sheet. Bake on an ungreased cookie sheet @ 350 for about 15 minutes until golden brown. Roll in powdered sugar while warm. The texture of the finished cookie is soft and dotted with orange. This can be made into bars if you put it into a 9 x 13 pan. Then sprinkle powdered sugar on top.
It's a soft cookie made with carrots or can be made into bars
2 Cups all purpose flour
2 tsp baking powder
3/4 cup margarine,melt to a liquid
4 cups peeled & grated carrots(2 lbs)
1/4 cup pecans or walnuts diced fine
1 cup powdered sugar
1 tsp vanilla
* 2 cups powdered sugar; for rolling in later
Mix margarine, sugar & vanilla. Then add carrots. Slowly add pecans & flour. The dough will be sticky. Wet a teaspoon and put heaping spoonfuls onto an ungreased cookie sheet. Bake on an ungreased cookie sheet @ 350 for about 15 minutes until golden brown. Roll in powdered sugar while warm. The texture of the finished cookie is soft and dotted with orange. This can be made into bars if you put it into a 9 x 13 pan. Then sprinkle powdered sugar on top.
20. Carrot Delights
Posted by nicole__ (My Page) on Mon, Sep 6, 10 at 22:57
I was telling my DH how my Peanut Butter cookie recipe came from a book I got with points for selling so many Camp Fire Girl Cookies......like Girl Scouts.....that was 42 years ago!!!! My sister gave me this recipe. :0)
This was a sweepstake winner in 1956. Baked by Margaret Carrozza @ Holtville CA.
2 Cups all purpose flour
2 cubes butter(1 cup)
1 cup grated carrots
1 cup pecans rolled fine
1 cup powdered sugar
1 tsp vanilla
*note: extra powdered sugar is needed for rolling in later
Cream butter until fluffy. Add sugar, blend well. Then add carrots. Mix well. Then add pecans. Mix well. Then add vanilla. Mix well. Then add flour. Refrigerate for 2 hrs.
Then take a little dough as large as a large walnut and roll in the palm of your hand. Shape like your little finger. Bake on an ungreased cookie sheet @ 350 for 12 minutes until golden brown. Roll in powdered sugar while warm.
I was telling my DH how my Peanut Butter cookie recipe came from a book I got with points for selling so many Camp Fire Girl Cookies......like Girl Scouts.....that was 42 years ago!!!! My sister gave me this recipe. :0)
This was a sweepstake winner in 1956. Baked by Margaret Carrozza @ Holtville CA.
2 Cups all purpose flour
2 cubes butter(1 cup)
1 cup grated carrots
1 cup pecans rolled fine
1 cup powdered sugar
1 tsp vanilla
*note: extra powdered sugar is needed for rolling in later
Cream butter until fluffy. Add sugar, blend well. Then add carrots. Mix well. Then add pecans. Mix well. Then add vanilla. Mix well. Then add flour. Refrigerate for 2 hrs.
Then take a little dough as large as a large walnut and roll in the palm of your hand. Shape like your little finger. Bake on an ungreased cookie sheet @ 350 for 12 minutes until golden brown. Roll in powdered sugar while warm.
21. Peanut Butter Cookies (Flourless)
*Posted by glenda_al (My Page) on Mon, Sep 6, 10 at 22:26
I've been making these for over 25 years and they are so good.
1 cup creamy peanut butter
1 cup white sugar
1 egg
Mix together egg, sugar and peanut butter. Roll into balls, whatever size you want.
Place on an ungreased cookie sheet. Flatten with a fork.
Bake for 15 minutes at 350°F.
Cookies are done with they are light brown and a little shiny in the middle. Don't cook them until they get a darker brown.
Let cool.
I've been making these for over 25 years and they are so good.
1 cup creamy peanut butter
1 cup white sugar
1 egg
Mix together egg, sugar and peanut butter. Roll into balls, whatever size you want.
Place on an ungreased cookie sheet. Flatten with a fork.
Bake for 15 minutes at 350°F.
Cookies are done with they are light brown and a little shiny in the middle. Don't cook them until they get a darker brown.
Let cool.
22. Cowboy Cookies
Posted by jasdip (My Page) on Thu, Sep 9, 10 at 12:08
You can customize it to your own tastes. Looks easy, and good!
1 cup sugar
1 cup brown sugar (light or dark)
1 cup shortening
2 large eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned rolled oats (not quick-cooking)
1-1/2 cups mixed morsels and/or nuts of your choice (see Tip)
1 Center a rack and preheat the oven to 350F. Trim the parchment paper to fit the baking sheets; you will thank me later. Using parchment paper instead of greasing the baking sheets makes for a SUPER easy cleanup.
2 Combine the sugars and shortening in the bowl of a mixer, and beat on medium speed until blended. Add the eggs and beat until blended. Add the vanilla extract and beat briefly.
3 In a separate bowl, dry whisk the flour, baking soda, and salt together. Add to the creamed mixture, beating on low to medium speed to blend.
4 Add the oats, beating until they are mixed into the dough.
5 Add no more than a total of 1-1/2 cups of morsels, nuts, and dried fruit.
6 Drop the cookies by the teaspoon onto the baking sheets: you’ll get about 9 per sheet.
7 Bake 1 sheet of cookies for 10 to 12 minutes, until the cookies are golden brown. Remove from the oven, and put in the other sheet of cookies.
8 Use a spatula to transfer the baked cookies to a cooling rack. Let the baking sheet cool for 5 minutes, then measure out the next batch of cookies. When the parchment paper comes out browning around the edges, replace with a new sheet of paper.
Tip: Try 3/4 cup bittersweet chocolate morsels and 3/4 cup hazelnuts. Or 1/2 cup walnuts, 1/2 cup dried cherries, and 1/2 cup butterscotch chips. Go for 1 cup raisins and 1/2 cup white chocolate. These are just suggestions. Do what you like. It’s your cookie!
You can customize it to your own tastes. Looks easy, and good!
1 cup sugar
1 cup brown sugar (light or dark)
1 cup shortening
2 large eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned rolled oats (not quick-cooking)
1-1/2 cups mixed morsels and/or nuts of your choice (see Tip)
1 Center a rack and preheat the oven to 350F. Trim the parchment paper to fit the baking sheets; you will thank me later. Using parchment paper instead of greasing the baking sheets makes for a SUPER easy cleanup.
2 Combine the sugars and shortening in the bowl of a mixer, and beat on medium speed until blended. Add the eggs and beat until blended. Add the vanilla extract and beat briefly.
3 In a separate bowl, dry whisk the flour, baking soda, and salt together. Add to the creamed mixture, beating on low to medium speed to blend.
4 Add the oats, beating until they are mixed into the dough.
5 Add no more than a total of 1-1/2 cups of morsels, nuts, and dried fruit.
6 Drop the cookies by the teaspoon onto the baking sheets: you’ll get about 9 per sheet.
7 Bake 1 sheet of cookies for 10 to 12 minutes, until the cookies are golden brown. Remove from the oven, and put in the other sheet of cookies.
8 Use a spatula to transfer the baked cookies to a cooling rack. Let the baking sheet cool for 5 minutes, then measure out the next batch of cookies. When the parchment paper comes out browning around the edges, replace with a new sheet of paper.
Tip: Try 3/4 cup bittersweet chocolate morsels and 3/4 cup hazelnuts. Or 1/2 cup walnuts, 1/2 cup dried cherries, and 1/2 cup butterscotch chips. Go for 1 cup raisins and 1/2 cup white chocolate. These are just suggestions. Do what you like. It’s your cookie!
23. Cranberry Lemon Cookies
Posted by patti43 (My Page) on Sat, Sep 11, 10 at 12:25
These cranberry cookies are super good if you like those flavors.
1/2 c. butter
1/2 c. sugar
1/3 c/ brown sugar
1/2 tsp. lemon zest
1 egg
2 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/2 tsp. cinnamon
1-1/2 c. chopped pecan (or walnuts)
1-1/2 c. chopped fresh cranberries
Cream butter, sugars and lemon zest. Beat in egg and vanilla. Combine flour baking powder and cinnamon. Gradually beat into butter mixture. stir in nuts and cranberries.
Drop by teaspoonfuls 2" apart on a greased baking sheet. Bake at 350 for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.
Icing:
Whisk together 1 c. powdered sugar, 2 Tbsp. milk and 1/4 tsp. lemon zest.
These cranberry cookies are super good if you like those flavors.
1/2 c. butter
1/2 c. sugar
1/3 c/ brown sugar
1/2 tsp. lemon zest
1 egg
2 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/2 tsp. cinnamon
1-1/2 c. chopped pecan (or walnuts)
1-1/2 c. chopped fresh cranberries
Cream butter, sugars and lemon zest. Beat in egg and vanilla. Combine flour baking powder and cinnamon. Gradually beat into butter mixture. stir in nuts and cranberries.
Drop by teaspoonfuls 2" apart on a greased baking sheet. Bake at 350 for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.
Icing:
Whisk together 1 c. powdered sugar, 2 Tbsp. milk and 1/4 tsp. lemon zest.
24. Velvetta Fudge
Posted by glenda_al (My Page) on Sun, Sep 12, 10 at 10:45
YummOOOOO!
I have made this several times!
Spray a 9 x 13 inch cake pan with PAM (imitation cooking spray)
1/2 pound Velveeta
1/2 pound butter
1/2 Tbsp. vanilla
1 2lb. bag of powdered sugar
1/2 cup cocoa powder
Nuts, if desired I like it with nuts
Melt Velveeta and butter on top of stove (preferrably in a pan. Velveeta is shapely but it won't stay together when heat is applied). When melting is done, pour in remaining ingredients and mix using a hand mixer. Pour into pan and chill.
YummOOOOO!
I have made this several times!
Spray a 9 x 13 inch cake pan with PAM (imitation cooking spray)
1/2 pound Velveeta
1/2 pound butter
1/2 Tbsp. vanilla
1 2lb. bag of powdered sugar
1/2 cup cocoa powder
Nuts, if desired I like it with nuts
Melt Velveeta and butter on top of stove (preferrably in a pan. Velveeta is shapely but it won't stay together when heat is applied). When melting is done, pour in remaining ingredients and mix using a hand mixer. Pour into pan and chill.
25. Peanut Butter Cornflake Candy
This one is so good!
1 c. sugar
1 c. corn syrup
1 ts. butter
1 1/2 Cups peanut butter
5-6 Cups cornflakes
Bring sugar and corn syrup to a boil. Remove from heat immediately and stir in butter & peanut butter.
Stir until peanut butter has melted. Add cornflakes and stir.
Mixture will be stiff. Drop on waxed paper to cool.
1 c. sugar
1 c. corn syrup
1 ts. butter
1 1/2 Cups peanut butter
5-6 Cups cornflakes
Bring sugar and corn syrup to a boil. Remove from heat immediately and stir in butter & peanut butter.
Stir until peanut butter has melted. Add cornflakes and stir.
Mixture will be stiff. Drop on waxed paper to cool.
26. Quick & Easy 2 Minute Fudge (microwave)
This is very fast & easy. I ususally add a heaping spoon of peanut butter to mine
1/2 cup butter
3 1/2 cups powdered sugar
1/2 cup cocoa
1/4 cup milk
1 teaspoon vanilla
1/2 cup chopped nuts
Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for 2 minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 inch dish. Refrigerate 15-20 minutes until set before cutting into squares.
27. Coffee Haus Cookies
Posted by luckygardnr (My Page) on Mon, Sep 13, 10 at 3:00
* 1 cup packed brown sugar
* 3/4 cup sugar
* 1 cup butter, softened
* 1 teaspoon vanilla
* 2 eggs
* 2 1/2 cups flour
* 3/4 teaspoon baking soda
* 3/4 teaspoon salt
* 1 cup M&Ms chocolate candies
* 1 cup shredded, sweetened coconut
* 1 cup toasted pecans, chopped
* 1/2 (12 oz) package semi-sweet chocolate chips
Heat oven to 375ºF degrees.
Beat sugars and butter in large bowl with mixer on medium speed until fluffy, about 3-5 minutes. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in M&Ms candies, coconut, pecans and chocolate chips.
Drop dough 1/4 cupfuls about 2 inches apart on ungreased cookie sheet. Bake 11-14 minutes to until the edges are light brown (middle will be soft). Cool 3-5 minute; remove from cookie sheet to wire rack.
* 1 cup packed brown sugar
* 3/4 cup sugar
* 1 cup butter, softened
* 1 teaspoon vanilla
* 2 eggs
* 2 1/2 cups flour
* 3/4 teaspoon baking soda
* 3/4 teaspoon salt
* 1 cup M&Ms chocolate candies
* 1 cup shredded, sweetened coconut
* 1 cup toasted pecans, chopped
* 1/2 (12 oz) package semi-sweet chocolate chips
Heat oven to 375ºF degrees.
Beat sugars and butter in large bowl with mixer on medium speed until fluffy, about 3-5 minutes. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in M&Ms candies, coconut, pecans and chocolate chips.
Drop dough 1/4 cupfuls about 2 inches apart on ungreased cookie sheet. Bake 11-14 minutes to until the edges are light brown (middle will be soft). Cool 3-5 minute; remove from cookie sheet to wire rack.
28. Peanut Butter Chocolate Fudge
Posted by joann_fla (My Page) on Mon, Sep 13, 10 at 15:47
Here is another fudge recipe, its one of my favorites.
This is every easy and oh so good.
2 cups Sugar
1/8 tsp salt
3 oz (3 squares) semi-sweet chocolate
3/4 Cup evaporated milk
1 ts vanilla
1 TB butter
6 oz (1/2 cup) chunky Peanut butter
Place first 4 ingredients in a sauce pan, cook on low-med heat 5 min. stirring until mixture boils.
continue cooking low heat 5 min, (should bubble gently)
Remove from heat and next 3 ingredients.
Beat 4 minutes, pour into a well buttered 8" square pan
refrigerate till firm
Here is another fudge recipe, its one of my favorites.
This is every easy and oh so good.
2 cups Sugar
1/8 tsp salt
3 oz (3 squares) semi-sweet chocolate
3/4 Cup evaporated milk
1 ts vanilla
1 TB butter
6 oz (1/2 cup) chunky Peanut butter
Place first 4 ingredients in a sauce pan, cook on low-med heat 5 min. stirring until mixture boils.
continue cooking low heat 5 min, (should bubble gently)
Remove from heat and next 3 ingredients.
Beat 4 minutes, pour into a well buttered 8" square pan
refrigerate till firm
29. Alice's Tangy Lemon Bars
Posted by nodakgal (My Page) on Wed, Sep 15, 10 at 11:23
This is my MIL's recipe and is SO good! I've made these for 30 years.
2 cups flour
1 cup butter or margarine
1/2 cup powdered sugar
Cut butter into flour and powdered sugar. Pat into a 9x13 pan.
Bake in preheated 350 degree oven for 15 minutes
Remove from oven.
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
4 eggs (beaten)
6 Tablespoons lemon juice
Mix sugar, flour and baking powder. Add eggs and lemon juice. Blend. Pour over baked mixture. Bake 25 minutes at 350.
Cool bars for frosting.
Frosting:
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla
4 tablespoons butter (softened)
2 tablespoons lemon juice
This is my MIL's recipe and is SO good! I've made these for 30 years.
2 cups flour
1 cup butter or margarine
1/2 cup powdered sugar
Cut butter into flour and powdered sugar. Pat into a 9x13 pan.
Bake in preheated 350 degree oven for 15 minutes
Remove from oven.
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
4 eggs (beaten)
6 Tablespoons lemon juice
Mix sugar, flour and baking powder. Add eggs and lemon juice. Blend. Pour over baked mixture. Bake 25 minutes at 350.
Cool bars for frosting.
Frosting:
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla
4 tablespoons butter (softened)
2 tablespoons lemon juice
30. Peanut Butter Treats
Posted by oldrustybucket (My Page) on Sat, Sep 18, 10 at 8:34
These ROCK! They taste just like Reese's Peanut Butter Cups, but made with darker chocolate.
Try to share with others, if you can.
HERE'S ALL IT TAKES
peanut butter filling
4 tablespoons butter, melted
1/3 cup dark brown sugar
1 1/2 cups smooth peanut butter
2 scant cups powdered sugar
chocolate topping
1 cup semi-sweet chocolate chips
1 tablespoon butter
In a medium bowl, mix the melted butter with the brown sugar, peanut butter and powdered sugar.
Spoon the mixture into a 8-inch by 8-inch baking pan. Spread it out evenly as you can. Press it down firmly on top with a spatula. It doesn't have to be pretty, you're going to cover it with chocolate.
In another small bowl, add the chocolate chips and 1 tablespoon butter. Melt the chocolate in the microwave at 70% power for 1 minute. Remove bowl from microwave and stir gently until all the chips have melted and chocolate is smooth. If you still have a few unmelted chips, put the bowl back in the microwave. Set to 70% again, for 10 to 20 seconds. That should do it for you.
Spread the chocolate over the peanut butter mixture. Let it chill until it has set but is still soft enough to cut.
Cut the mixture into squares and remove them fro the baking pan, then put them back in the refrigerator to finish setting.
[email protected]
These ROCK! They taste just like Reese's Peanut Butter Cups, but made with darker chocolate.
Try to share with others, if you can.
HERE'S ALL IT TAKES
peanut butter filling
4 tablespoons butter, melted
1/3 cup dark brown sugar
1 1/2 cups smooth peanut butter
2 scant cups powdered sugar
chocolate topping
1 cup semi-sweet chocolate chips
1 tablespoon butter
In a medium bowl, mix the melted butter with the brown sugar, peanut butter and powdered sugar.
Spoon the mixture into a 8-inch by 8-inch baking pan. Spread it out evenly as you can. Press it down firmly on top with a spatula. It doesn't have to be pretty, you're going to cover it with chocolate.
In another small bowl, add the chocolate chips and 1 tablespoon butter. Melt the chocolate in the microwave at 70% power for 1 minute. Remove bowl from microwave and stir gently until all the chips have melted and chocolate is smooth. If you still have a few unmelted chips, put the bowl back in the microwave. Set to 70% again, for 10 to 20 seconds. That should do it for you.
Spread the chocolate over the peanut butter mixture. Let it chill until it has set but is still soft enough to cut.
Cut the mixture into squares and remove them fro the baking pan, then put them back in the refrigerator to finish setting.
[email protected]
31. Iced Pumpkin Cookies
Posted by nodakgal (My Page) on Thu, Sep 30, 10 at 11:17
These are very good! If you make them the frosting makes JUST enough if you aren't too generous with it. I will make just a bit more next time. in 15 minutes mine were done and soft and chewy. ~ from Allrecipes
You can use 3 tsp pumpkin pie spice instead of the asst spices listed.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract 2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.
Add milk as needed, to achieve drizzling consistency.
These are very good! If you make them the frosting makes JUST enough if you aren't too generous with it. I will make just a bit more next time. in 15 minutes mine were done and soft and chewy. ~ from Allrecipes
You can use 3 tsp pumpkin pie spice instead of the asst spices listed.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract 2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.
Add milk as needed, to achieve drizzling consistency.
32. Soft & Chewy Peanut Butter Cookies
Posted by kayjones (My Page) on Mon, Nov 22, 10 at 9:48
2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. brown sugar, firmly packed
1 1/4 c. white sugar
1 c. butter, softened
3 lg. eggs
1 c. creamy peanut butter
2 tsp. vanilla
Preheat oven to 300 degrees.
In a medium bowl, combine flour, soda and salt.
Mix well and set aside.
In large bowl, blend sugars using an electric mixer.
Add butter to form a grainy paste.
Add eggs, peanut butter and vanilla.
Beat at medium speed until light and fluffy.
Add flour mixture and mix at low speed until just mixed.
Drop by rounded tablespoons onto an ungreased cookie sheet.
With a wet fork (be sure to dip fork in water after each cookie, as dough is sticky),
gently press a criss-cross pattern on top of cookie.
Bake 9 to 12 minutes. Transfer immediately to a cool surface.
2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. brown sugar, firmly packed
1 1/4 c. white sugar
1 c. butter, softened
3 lg. eggs
1 c. creamy peanut butter
2 tsp. vanilla
Preheat oven to 300 degrees.
In a medium bowl, combine flour, soda and salt.
Mix well and set aside.
In large bowl, blend sugars using an electric mixer.
Add butter to form a grainy paste.
Add eggs, peanut butter and vanilla.
Beat at medium speed until light and fluffy.
Add flour mixture and mix at low speed until just mixed.
Drop by rounded tablespoons onto an ungreased cookie sheet.
With a wet fork (be sure to dip fork in water after each cookie, as dough is sticky),
gently press a criss-cross pattern on top of cookie.
Bake 9 to 12 minutes. Transfer immediately to a cool surface.
33. Potato Chip Cookies
Posted by blitzyblond_protege (My Page) on Wed, Nov 24, 10 at 15:43
A friend of the family shared this recipe with us and it is fabulous. They sound awful, but they are addicting.:D My favorite variation is with Macadamia nuts.
1 cup sugar
1 cup brown sugar packed
1 cup margarine
2 beaten eggs
2 cups flour
1 teaspoon baking soda
2 cups crushed potato chips
6-oz pkg butterscotch chips
1/2 cup chopped nuts
(1)cream together sugars and margarine (2) add in beaten eggs and mix well. (3) sift together flour and baking soda and add to first mixture and mix well. (4) add potato chips, butterscotch chips, & nuts. (5) drop teaspoons of dough onto cookies sheet. (6) bake at 375 for 10-12 min.
SUGGESTIONS: bate at 350 for better flavor and more even baking------Use any type of nut, she prefers walnuts.
A friend of the family shared this recipe with us and it is fabulous. They sound awful, but they are addicting.:D My favorite variation is with Macadamia nuts.
1 cup sugar
1 cup brown sugar packed
1 cup margarine
2 beaten eggs
2 cups flour
1 teaspoon baking soda
2 cups crushed potato chips
6-oz pkg butterscotch chips
1/2 cup chopped nuts
(1)cream together sugars and margarine (2) add in beaten eggs and mix well. (3) sift together flour and baking soda and add to first mixture and mix well. (4) add potato chips, butterscotch chips, & nuts. (5) drop teaspoons of dough onto cookies sheet. (6) bake at 375 for 10-12 min.
SUGGESTIONS: bate at 350 for better flavor and more even baking------Use any type of nut, she prefers walnuts.
34. Mounds Candy
Posted by marilyn_sue (My Page) on Fri, Dec 3, 10 at 8:05
Coconut centers:
24 ounces flaked coconut
1 pound powdered sugar, sifted
1 can sweetened condensed milk
chocolate coating:
12- to 24-ounces semi-sweet chocolate (can use chips) dark chocolate is best
for each 12 ounces chocolate, use 1 ounce of paraffin
Mix ingredients for coconut centers well.
Roll into1-inch balls and chill thoroughly or freeze. Freezing is not absolutely necessary, but it helps the chocolate set up quickly.
Chocolate coating:
Melt chocolate and paraffin in double boiler or slow cooker and dip
frozen centers. One batch makes about 120 pieces of candy.
I think I want to make some for Christmas.
Sue
Coconut centers:
24 ounces flaked coconut
1 pound powdered sugar, sifted
1 can sweetened condensed milk
chocolate coating:
12- to 24-ounces semi-sweet chocolate (can use chips) dark chocolate is best
for each 12 ounces chocolate, use 1 ounce of paraffin
Mix ingredients for coconut centers well.
Roll into1-inch balls and chill thoroughly or freeze. Freezing is not absolutely necessary, but it helps the chocolate set up quickly.
Chocolate coating:
Melt chocolate and paraffin in double boiler or slow cooker and dip
frozen centers. One batch makes about 120 pieces of candy.
I think I want to make some for Christmas.
Sue
35. Crispy Chocolate Almond Sticks
Posted by liira (My Page) on Fri, Dec 3, 10 at 0:42
very thin, plain Italian breadsticks
1 cup meltable chocolate wafers or chocolate bark
2 heaping tablespoons Nutella
1/2 cup very finely chopped almonds or other nuts
Melt chocolate with Nutella and stir together. Add nuts and stir.
Break breadsticks in half and dip the broken half in the chocolate/almond mixture, being careful to coat.
Lay on waxed paper and sprinkle with extra nuts. Allow to set before serving.
very thin, plain Italian breadsticks
1 cup meltable chocolate wafers or chocolate bark
2 heaping tablespoons Nutella
1/2 cup very finely chopped almonds or other nuts
Melt chocolate with Nutella and stir together. Add nuts and stir.
Break breadsticks in half and dip the broken half in the chocolate/almond mixture, being careful to coat.
Lay on waxed paper and sprinkle with extra nuts. Allow to set before serving.
36. Sour Cream Sugar Cookies
Posted by patti43 (My Page) on Fri, Dec 3, 10 at 13:46
This recipe makes delicious cookies, but makes about a gazillion. They are very soft and not browned except for a tiny bit on the bottom. I think I counted 9 dozen once but you can freeze part of the dough and use it later.
1-1/2 C. butter (3 sticks)
3 c. sugar
3 eggs
1 tsp. almond extract
1 c. sour cream
6 c. flour
1 tsp. baking soda
1-1/2 tsp. salt
1 Tbsp. baking powder
Cream butter; add sugar gradually. Add eggs one at a time and mix well. Mix almond flavoring to the sour cream. Sift dry ingredients together. Add 1/2 flour mixture and 1/2 sour cream mixture to the butter, alternately and beat until smooth after each addition. Chill dough overnight. Roll in 1/2" thickness using only a small amount of dough each time. Cut into shapes with cookies cutters and bake cookies on a greased cookie sheet at 350 degrees for 5 minutes. Remove from pan immediately. Cool and glaze.
Glaze:
1 c. powdered sugar
4 tsp. hot milk
1/2 tsp. vanilla
Mix together. Add food coloring, if desired. Let glaze dry and firm up before storing.
This recipe makes delicious cookies, but makes about a gazillion. They are very soft and not browned except for a tiny bit on the bottom. I think I counted 9 dozen once but you can freeze part of the dough and use it later.
1-1/2 C. butter (3 sticks)
3 c. sugar
3 eggs
1 tsp. almond extract
1 c. sour cream
6 c. flour
1 tsp. baking soda
1-1/2 tsp. salt
1 Tbsp. baking powder
Cream butter; add sugar gradually. Add eggs one at a time and mix well. Mix almond flavoring to the sour cream. Sift dry ingredients together. Add 1/2 flour mixture and 1/2 sour cream mixture to the butter, alternately and beat until smooth after each addition. Chill dough overnight. Roll in 1/2" thickness using only a small amount of dough each time. Cut into shapes with cookies cutters and bake cookies on a greased cookie sheet at 350 degrees for 5 minutes. Remove from pan immediately. Cool and glaze.
Glaze:
1 c. powdered sugar
4 tsp. hot milk
1/2 tsp. vanilla
Mix together. Add food coloring, if desired. Let glaze dry and firm up before storing.
37. Salted Nut Roll Bars
Posted by nodakgal (My Page) on Tue, Dec 7, 10 at 22:30
These are great!
1/2 cup margarine
12 oz bag peanut butter chips
1 can Eagle Brand Condensed milk
jar of dry roasted, salted peanuts
2 cups miniature marshmallows
Butter a 9x13 pan. Put a layer of peanuts in but don't cover the bottom of pan completely. Set aside. Melt margarine, chips and milk over low heat or in microwave. Stir in marshmallows, don't melt. Spread mixture over nut layer and top with another layer of peanuts. Cool and cut
These are great!
1/2 cup margarine
12 oz bag peanut butter chips
1 can Eagle Brand Condensed milk
jar of dry roasted, salted peanuts
2 cups miniature marshmallows
Butter a 9x13 pan. Put a layer of peanuts in but don't cover the bottom of pan completely. Set aside. Melt margarine, chips and milk over low heat or in microwave. Stir in marshmallows, don't melt. Spread mixture over nut layer and top with another layer of peanuts. Cool and cut
38. Ritz Cookie
Posted by nodakgal (My Page) on Tue, Dec 7, 10 at 22:30
I love these date cookies. So easy and good!
Combine:
1 cup chopped dates
1/2 cup chopped nuts
1 can condensed milk
Heat over low heat. Stil until thick. Spread on Ritz crackers. Bake at 325 degrees 8-10 minutes. Frost.
Frosting:
3 oz Philadelphia Cream Cheese (softened)
2 1/2 cups powdered sugar
1 teaspoon vanilla
Thin with cream.
I have to make at least 2 batches of Toffee for DH every Christmas. I make one and hide it and pretty soon he is asking for it, tell him hoard it and don't eat it all. I usually have to make the 2nd batch if I want any for the company Christmas Day!
I love these date cookies. So easy and good!
Combine:
1 cup chopped dates
1/2 cup chopped nuts
1 can condensed milk
Heat over low heat. Stil until thick. Spread on Ritz crackers. Bake at 325 degrees 8-10 minutes. Frost.
Frosting:
3 oz Philadelphia Cream Cheese (softened)
2 1/2 cups powdered sugar
1 teaspoon vanilla
Thin with cream.
I have to make at least 2 batches of Toffee for DH every Christmas. I make one and hide it and pretty soon he is asking for it, tell him hoard it and don't eat it all. I usually have to make the 2nd batch if I want any for the company Christmas Day!
Forget love... I'd rather fall in chocolate!" Author Unknown
39. Almond Toffee Crunch
Posted by nodakgal (My Page) on Tue, Dec 7, 10 at 22:30
1 cup finely chopped toasted almonds
1 1/2 cups sugar
1/3 cup light corn syrup
1/4 cup water
1 cup margarine
1/4 teaspoon soda
1/4 teaspoon salt
1 pkg milk chocolate chips
Toast almonds in oven til golden.
In heavy 2 qt saucepan stir together sugar, syrup,and water. Stirring constantly, cook over medium heat until it comes to a boil.
Cover, cook 1 minute. Stir in margarine til melted. Stirring constantly continue cooking until 290 degrees F.
Remove from heat. Stir in soda, salt and almonds until blended.
Pour immediately into ungreased 10x15 inch pan. Spread quickly. Cool 5 minutes. Sprinkle chocolate pieces on top.
When soft and melted, spread over toffee. Let cool completely and break into pieces. Makes about 2 lbs.
1 cup finely chopped toasted almonds
1 1/2 cups sugar
1/3 cup light corn syrup
1/4 cup water
1 cup margarine
1/4 teaspoon soda
1/4 teaspoon salt
1 pkg milk chocolate chips
Toast almonds in oven til golden.
In heavy 2 qt saucepan stir together sugar, syrup,and water. Stirring constantly, cook over medium heat until it comes to a boil.
Cover, cook 1 minute. Stir in margarine til melted. Stirring constantly continue cooking until 290 degrees F.
Remove from heat. Stir in soda, salt and almonds until blended.
Pour immediately into ungreased 10x15 inch pan. Spread quickly. Cool 5 minutes. Sprinkle chocolate pieces on top.
When soft and melted, spread over toffee. Let cool completely and break into pieces. Makes about 2 lbs.
40. Like York's Peppermint Patties
Posted by patti43 (My Page) on Sat, Dec 18, 10 at 12:41
I have some candy molds that I'll "paint" the chocolate in and when they are set add this filling and "paint" the tops with more chocolate. So I'll just use the ingredients, chill and go from there. This won't be happening this week, though!! I haven't personally tried these, but I sure hope they turn out like the real York's!!
from Foodgawker
2 1/2 cups Confectioners Sugar
2 Tbsps Light Corn Syrup
1 Teaspoon Water
3/4 teaspoon Peppermint Extract
Pinch of Salt
1 1/2 Tbsps Shortening
around 1/4 cup Confectioners Sugar for kneading/Dusting
1 - 12 ounce bag Semi Sweet Chocolate Chips
In the bowl of a stand mixer fitted with paddle attachment, beat the sugar, corn syrup, water, extract, shortening and a pinch of salt until combined. Remove from mixer and knead by hand on counter, incorporating more confectioner�s sugar as you go. Roll out between two pieces of parchment paper dusted with more sugar. When flattened to around 1/4 inch, place in freezer until firm, at least 2 hours.
Remove from freezer and cut into circles. I used a small round cookie cutter, about 1 inch across. Too small makes the process very tedious, and too large will just not be very functional. 1 to 1 1/2 inches is perfect.
Once all of the filling has been cut, place on baking sheet and return to freezer for another hour. Scraps can be re-rolled and cut until all filling is used.
While filling is freezing, prepare your melted chocolate. Place chips in a bowl and microwave at 30 second intervals until the chocolate is smooth and shiny. When rounds are frozen (they won�t get solid), remove when you are ready to dip. Use a fork to dip the rounds in the melted chocolate, and place on parchment to dry. If chocolate gets difficult to work with, return it to the microwave and reheat for 10 seconds. Allow patties to cool,and enjoy!
41. Snickerdoodles
Posted by tobygirl (My Page) on Sat, Nov 8, 08 at 13:27
My grandkids love these, probably because there's no fruits or nuts.
1 1/4 cups sugar
1 cup unsalted butter, softened
3 egg yolks, lightly beaten
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. nutmeg (optional)
cinnamon-sugar (for rolling)
Preheat oven to 350 degrees. Lightly grease two cookie sheets, or use parchment paper. Cream sugar and butter together until light. Beat in yolks and vanilla. Sift together flour, soda, cream of tartar, salt and nutmeg (if using), then fold into the butter-sugar mixture. Form dough into walnut-size balls. Roll in cinnamon-sugar. Place 2" apart on cookie sheets. Do not flatten. Bake for about 12 minutes, until tops are cracked and just turning color. Makes about 4 dozen.
My grandkids love these, probably because there's no fruits or nuts.
1 1/4 cups sugar
1 cup unsalted butter, softened
3 egg yolks, lightly beaten
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. nutmeg (optional)
cinnamon-sugar (for rolling)
Preheat oven to 350 degrees. Lightly grease two cookie sheets, or use parchment paper. Cream sugar and butter together until light. Beat in yolks and vanilla. Sift together flour, soda, cream of tartar, salt and nutmeg (if using), then fold into the butter-sugar mixture. Form dough into walnut-size balls. Roll in cinnamon-sugar. Place 2" apart on cookie sheets. Do not flatten. Bake for about 12 minutes, until tops are cracked and just turning color. Makes about 4 dozen.
42. Fudge from the IA get together
Posted by chubby_rat (My Page) on Fri, Dec 31, 10 at 21:43
Patti,here's the one from the get together. It's on MaryAnns website
(Laura IA Fudge)
3/4 cup butter
3 cups sugar
2/3 cup evaporated milk
1 12 oz. package semi-sweet chocolate chips
1 7oz jar marshmallow cream
1 cup chopped nuts (optional)
1 tsp vanilla
Lightly grease or spray 13 X 9 pan
Microwave butter on high for 1 minute or until melted
Add sugar and milk, stir well
Microwave on high for 5 minutes, stirring after 3 minutes.
Mix well, scraping bowl.
Microwave on high for 5 1/2 minutes, stirring after 3 minutes
Gradually stir in chocolate chips until melted.
Add remaining ingredients, mix well.
Pour into pan, and cool at room temperature.
Makes about 3 pounds.
Patti,here's the one from the get together. It's on MaryAnns website
(Laura IA Fudge)
3/4 cup butter
3 cups sugar
2/3 cup evaporated milk
1 12 oz. package semi-sweet chocolate chips
1 7oz jar marshmallow cream
1 cup chopped nuts (optional)
1 tsp vanilla
Lightly grease or spray 13 X 9 pan
Microwave butter on high for 1 minute or until melted
Add sugar and milk, stir well
Microwave on high for 5 minutes, stirring after 3 minutes.
Mix well, scraping bowl.
Microwave on high for 5 1/2 minutes, stirring after 3 minutes
Gradually stir in chocolate chips until melted.
Add remaining ingredients, mix well.
Pour into pan, and cool at room temperature.
Makes about 3 pounds.
43. Triple-Ginger Cookies (Alice Medrich's)
Posted by luckygardnr (My Page) on Tue, Jan 4, 11 at 6:56
2 cups flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1 stick still-warm melted butter
1 large egg
1/2 cup sugar, plus 1/2 cup for rolling
1/3 cup packed brown sugar
1/4 cup dark molasses
2 tablespoons minced fresh ginger
3/4 cup crystallized ginger cut into 1/4-inch dice
Arrange racks on upper and bottom third of oven. Heat to 350 degrees. Combine flour, baking soda, salt and spices and whisk to blend well. In a larger bowl, blend butter, egg, sugars, molasses and fresh ginger. Blend in dry ingredients and crystallized ginger. Roll dough into 1-inch balls and roll in the second half-cup of sugar. Arrange 2 inches apart on non-stick or parchment-lined baking sheets. Bake about 10 minutes, until the cookies puff and deflate, rotating the pans from top to bottom and front to back halfway through for even baking. Cool on racks. Store in an airtight container (they seem to get stronger over time).
2 cups flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1 stick still-warm melted butter
1 large egg
1/2 cup sugar, plus 1/2 cup for rolling
1/3 cup packed brown sugar
1/4 cup dark molasses
2 tablespoons minced fresh ginger
3/4 cup crystallized ginger cut into 1/4-inch dice
Arrange racks on upper and bottom third of oven. Heat to 350 degrees. Combine flour, baking soda, salt and spices and whisk to blend well. In a larger bowl, blend butter, egg, sugars, molasses and fresh ginger. Blend in dry ingredients and crystallized ginger. Roll dough into 1-inch balls and roll in the second half-cup of sugar. Arrange 2 inches apart on non-stick or parchment-lined baking sheets. Bake about 10 minutes, until the cookies puff and deflate, rotating the pans from top to bottom and front to back halfway through for even baking. Cool on racks. Store in an airtight container (they seem to get stronger over time).
44. Cracker Toffee
Posted by joann_fla (My Page) on Mon, Feb 7, 11 at 11:24
40 soda crackers ( 1 sleeve)
1 cup butter
1 cup brown sugar packed
2 cups chocolate chips
1/2 cup chopped pecan or your favortie nuts
Preheat oven to 375F
Line cookie sheet with parchment paper. Arrange crackers in pan, flat side up
Combine sugar and butter in heavy bottomed medium sized pan. Heat on med till butter is melted and sugar has dissolved, stirring often. Increase heat to med hi Boil for 3 minutes without stirring. Pour over crackers, spread to cover
Bake 5 to 6 minutes or until bubbly. Carefully remove pan from oven and quickly sprinkle with chocolate chips. Set aside for 1 minute until melted. While chocolate is still sticky, sprinkle chopped nuts and/or other toppings of choice over chocolate and press lightly with spoon to make them stick. Set aside for 5 minutes.
Refrigerate, freeze or let pan sit in a cool place for a few hours until completely cooled.
When set, break into small irregular-shaped pieces. Store in an airtight container in a cool place. This also freezes well, so you can make it well in advance for gifts.
*patti43 says: I've made that recipe a few times and they are delicious! You won't recognized the crackers. Be VERY careful pouring the hot liquid over the crackers. You can also sprinkle chocolate chips over the top after they're out of the oven and when melted spread over top.
Also be prepared to have them vanish pretty quick
40 soda crackers ( 1 sleeve)
1 cup butter
1 cup brown sugar packed
2 cups chocolate chips
1/2 cup chopped pecan or your favortie nuts
Preheat oven to 375F
Line cookie sheet with parchment paper. Arrange crackers in pan, flat side up
Combine sugar and butter in heavy bottomed medium sized pan. Heat on med till butter is melted and sugar has dissolved, stirring often. Increase heat to med hi Boil for 3 minutes without stirring. Pour over crackers, spread to cover
Bake 5 to 6 minutes or until bubbly. Carefully remove pan from oven and quickly sprinkle with chocolate chips. Set aside for 1 minute until melted. While chocolate is still sticky, sprinkle chopped nuts and/or other toppings of choice over chocolate and press lightly with spoon to make them stick. Set aside for 5 minutes.
Refrigerate, freeze or let pan sit in a cool place for a few hours until completely cooled.
When set, break into small irregular-shaped pieces. Store in an airtight container in a cool place. This also freezes well, so you can make it well in advance for gifts.
*patti43 says: I've made that recipe a few times and they are delicious! You won't recognized the crackers. Be VERY careful pouring the hot liquid over the crackers. You can also sprinkle chocolate chips over the top after they're out of the oven and when melted spread over top.
Also be prepared to have them vanish pretty quick
45. Peanut Butter Brownie Cookies
Posted by joann_fla (My Page) on Mon, Apr 4, 11 at 17:45
You can't go wrong with this one.
These chocolaty cookies have a peanut butter surprise in every bite.
Prep Time: 1 Hr
Total Time: 1 Hr 30 Min
Makes: 24
1(19.5-oz.) box Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
1/4cup butter or margarine, melted
4oz. cream cheese (from 8-oz. pkg.), softened
1egg
1cup powdered sugar
1cup creamy peanut butter
1/2(16-oz.) can chocolate fudge ready-to-spread frosting
Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
**********
High Altitude (3500-6500 ft):
Before baking, flatten cookies slightly. Bake at 350°F. for 11 to 15 minutes.
1 Serving (1 Cookie)Calories 260(Calories from Fat 110),Total Fat 13g(Saturated Fat 6g,Cholesterol 20mg;Sodium 160mg;Total Carbohydrate 32g(Dietary Fiber 0g,Sugars 25g),Protein 4g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;1 Other Carbohydrate;2 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet
You can't go wrong with this one.
These chocolaty cookies have a peanut butter surprise in every bite.
Prep Time: 1 Hr
Total Time: 1 Hr 30 Min
Makes: 24
1(19.5-oz.) box Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
1/4cup butter or margarine, melted
4oz. cream cheese (from 8-oz. pkg.), softened
1egg
1cup powdered sugar
1cup creamy peanut butter
1/2(16-oz.) can chocolate fudge ready-to-spread frosting
Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
**********
High Altitude (3500-6500 ft):
Before baking, flatten cookies slightly. Bake at 350°F. for 11 to 15 minutes.
1 Serving (1 Cookie)Calories 260(Calories from Fat 110),Total Fat 13g(Saturated Fat 6g,Cholesterol 20mg;Sodium 160mg;Total Carbohydrate 32g(Dietary Fiber 0g,Sugars 25g),Protein 4g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;1 Other Carbohydrate;2 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet
46. Martha White's Thin & Crisp Chocolate Chip Cookies
Martha Stewart’s Cookies Copyright 2008
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Makes about 3 dozen (I got 4, with 2 dozen using a larger scoop and I still had extra dough.)
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Makes about 3 dozen (I got 4, with 2 dozen using a larger scoop and I still had extra dough.)
47. Maple Cream Fudge
Posted by ann_t (My Page) on Wed, Aug 26, 09 at 10:20
Here are two tried and true fudge recipes. Both are a cooked fudge rather than the type that takes marshmallow cream so they take a little longer to make.
Home Cookin Chapter: Recipes From Thibeault's Table
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish.
Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup.
To make Carmels instead of fudge,
1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla
Cook to almost hard ball stage.Let cool slightly, stir and then pour into butter pan or mini muffin tins.
Here are two tried and true fudge recipes. Both are a cooked fudge rather than the type that takes marshmallow cream so they take a little longer to make.
Home Cookin Chapter: Recipes From Thibeault's Table
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish.
Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup.
To make Carmels instead of fudge,
1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla
Cook to almost hard ball stage.Let cool slightly, stir and then pour into butter pan or mini muffin tins.
48. Old Fashioned Molasses Chews
Terri_PacNW Posted Sep 12 2011, 05:25 PM
3/4 c oil
1/4 molasses
1 c sugar
2 eggs
2 3/4 c flour
1 1/2 t baking soda
1 teaspoon each cinnamon and ginger
1/4 t cloves
Mix wet, add in dry. Refrigerate atleast an hour.
Roll into balls and and roll in sugar.(takes about 1/4 cup)
Bake at 350 F for 10-12 minutes.
3/4 c oil
1/4 molasses
1 c sugar
2 eggs
2 3/4 c flour
1 1/2 t baking soda
1 teaspoon each cinnamon and ginger
1/4 t cloves
Mix wet, add in dry. Refrigerate atleast an hour.
Roll into balls and and roll in sugar.(takes about 1/4 cup)
Bake at 350 F for 10-12 minutes.
49. Everything Cookies (compost cookies)
Posted by Kayjones Dec 7, 2011
Here's version from Grizzleykitchen.com:
Adapted from Momofuku Milk Bars pastry chef, Christina Tosi
Notes: these cookies are perfect to make if you are trying to get rid of leftover chips or whatever you have on hand. Like most of my recipes, this is very adaptable. Feel free to use nuts, dried fruit, or whatever flavorings you like. Also, I must mention that if you ever find yourself in New York City, pay yourself a visit to my favorite bakery in the world, Momofuku Milk Bar. Christina Tosi is a young, innovative, genius who comes up with the most delicious and nostalgic desserts known to man. I absolutely adore and am truly inspired by her ideas.
2 sticks (1 cup) unsalted butter
1 cup granulated sugar
3/4 cup light brown sugar
1 tbsp light corn syrup
1 tsp vanilla extract
2 large eggs, room temperature
1 3/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
1 1/2 cups (total) chocolate and butterscotch chips
1 1/2 cups (total) crushed potato chips and pretezels
In a stand mixer with the paddle attachment, or with a hand mixer, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.
On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size. When ten minutes are up, decrease your speed, and add flour, baking powder, baking soda, and salt.
Mix 45 - 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
On the same low speed, add in the chocolate and butterscotch chips and mix for 30-45 seconds until they mix evenly into the dough. Add in the pretzels and chips last, mixing until just incorporated.
Scoop cookie dough onto two baking sheets and wrap tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week. Chilling is crucial, as the cookies will not hold their shape otherwise.
Heat the oven to 400º F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.
At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container for storage. They last about 5 days.
Here's version from Grizzleykitchen.com:
Adapted from Momofuku Milk Bars pastry chef, Christina Tosi
Notes: these cookies are perfect to make if you are trying to get rid of leftover chips or whatever you have on hand. Like most of my recipes, this is very adaptable. Feel free to use nuts, dried fruit, or whatever flavorings you like. Also, I must mention that if you ever find yourself in New York City, pay yourself a visit to my favorite bakery in the world, Momofuku Milk Bar. Christina Tosi is a young, innovative, genius who comes up with the most delicious and nostalgic desserts known to man. I absolutely adore and am truly inspired by her ideas.
2 sticks (1 cup) unsalted butter
1 cup granulated sugar
3/4 cup light brown sugar
1 tbsp light corn syrup
1 tsp vanilla extract
2 large eggs, room temperature
1 3/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
1 1/2 cups (total) chocolate and butterscotch chips
1 1/2 cups (total) crushed potato chips and pretezels
In a stand mixer with the paddle attachment, or with a hand mixer, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.
On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size. When ten minutes are up, decrease your speed, and add flour, baking powder, baking soda, and salt.
Mix 45 - 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
On the same low speed, add in the chocolate and butterscotch chips and mix for 30-45 seconds until they mix evenly into the dough. Add in the pretzels and chips last, mixing until just incorporated.
Scoop cookie dough onto two baking sheets and wrap tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week. Chilling is crucial, as the cookies will not hold their shape otherwise.
Heat the oven to 400º F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.
At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container for storage. They last about 5 days.
50. Cream Cheese Sugar Cookies
Posted by pattico (My Page) on Thu, Dec 15, 11 at 1:26
I think this is one of the best.
1 cup white sugar
1 cup butter or margarine
1 (3 oz) pkg cream cheese softened
1/2 teas. salt
1/2 teas. almond extract
1 egg yolk'2 1/4 cups all purpose flour
In a large bowl combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours. (we seldom wait that long.)
Preheat oven to 375 degrees.
On a lightly floured surface, roll out the dough to a 1/8 inch thickness. Cut desired shapes with lightly floured cookie cutter. Place 1 inch apart.
Bake for 7-10 mins. Cool completely before frosting.
SUGAR COOKIE GLAZE
1 cup confectioners sugar
1 tabl. light corn syrup
2 tabl. water
10 drops food coloring. ( I always use Wiltons paste) coloring.
Stir confectioners sugar, corn syrup and water together. Stir in food coloring if desired
This glaze must be stirred each time ou use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
It drys to a real smooth glaze.
We made snowflake shaped cookies this weekend. frosted them white and put blue sugar on them and a mix of blue white and purple sprinkles on some of the others
My daughter Carri took three dozen of them to work for a cookie exchange..she got 5 requests for the recipe. They are tried and true and we love them.
The cookies are soft and chewy.
I think this is one of the best.
1 cup white sugar
1 cup butter or margarine
1 (3 oz) pkg cream cheese softened
1/2 teas. salt
1/2 teas. almond extract
1 egg yolk'2 1/4 cups all purpose flour
In a large bowl combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours. (we seldom wait that long.)
Preheat oven to 375 degrees.
On a lightly floured surface, roll out the dough to a 1/8 inch thickness. Cut desired shapes with lightly floured cookie cutter. Place 1 inch apart.
Bake for 7-10 mins. Cool completely before frosting.
SUGAR COOKIE GLAZE
1 cup confectioners sugar
1 tabl. light corn syrup
2 tabl. water
10 drops food coloring. ( I always use Wiltons paste) coloring.
Stir confectioners sugar, corn syrup and water together. Stir in food coloring if desired
This glaze must be stirred each time ou use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
It drys to a real smooth glaze.
We made snowflake shaped cookies this weekend. frosted them white and put blue sugar on them and a mix of blue white and purple sprinkles on some of the others
My daughter Carri took three dozen of them to work for a cookie exchange..she got 5 requests for the recipe. They are tried and true and we love them.
The cookies are soft and chewy.
51. Nutter Butter Truffles
Posted by patti43 (My Page) on Sun, Dec 18, 11 at 12:53
Here's a different take on the oreo-type truffles.
1 package nutter butters cookies
1 package (8 oz) cream cheese, softened
white chocolate discs for melting
peanut butter for drizzling
white chocolate for drizzling
Crush nutter butters in food processor. Combine crushed cookies and softened cream cheese in a large bowl (your hands work best for this). Roll into small balls. Melt white chocolate discs in the microwave, stirring until smooth. Using a toothpick, dip the nutter butter balls into the chocolate, letting the excess chocolate drip off. Set the truffles on waxed paper to cool.
Microwave a little bit of white chocolate and peanut butter together (adjust amounts to taste - you don't need much). Use a spoon to drizzle the peanut butter chocolate on top of the truffles. Store in the refrigerator
Here's a different take on the oreo-type truffles.
1 package nutter butters cookies
1 package (8 oz) cream cheese, softened
white chocolate discs for melting
peanut butter for drizzling
white chocolate for drizzling
Crush nutter butters in food processor. Combine crushed cookies and softened cream cheese in a large bowl (your hands work best for this). Roll into small balls. Melt white chocolate discs in the microwave, stirring until smooth. Using a toothpick, dip the nutter butter balls into the chocolate, letting the excess chocolate drip off. Set the truffles on waxed paper to cool.
Microwave a little bit of white chocolate and peanut butter together (adjust amounts to taste - you don't need much). Use a spoon to drizzle the peanut butter chocolate on top of the truffles. Store in the refrigerator
52. Melt away Cookies
This buttery little cookie has a superb, melt-in-your mouth texture.
1 cup sifted all-purpose flour
1 cup cornstarch
1 cup butter, softened
1/2 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
Powdered sugar
Sift flour and cornstarch together and set aside. In large mixing bowl, cream butter and gradually beat in sugar; beat well.
Add salt and vanilla; beat well. Stir in sifted dry ingredients; mix well.
Refrigerate 2 or 3 hours. Preheat oven to 375°F.
Shape dough into small balls, place 2 inches apart on ungreased cookie sheet, and bake 15-20 minutes.
While cookies are still hot, roll them in powdered sugar
1 cup sifted all-purpose flour
1 cup cornstarch
1 cup butter, softened
1/2 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
Powdered sugar
Sift flour and cornstarch together and set aside. In large mixing bowl, cream butter and gradually beat in sugar; beat well.
Add salt and vanilla; beat well. Stir in sifted dry ingredients; mix well.
Refrigerate 2 or 3 hours. Preheat oven to 375°F.
Shape dough into small balls, place 2 inches apart on ungreased cookie sheet, and bake 15-20 minutes.
While cookies are still hot, roll them in powdered sugar
53. Tiger Butter
From: Southern Plate
- 1 package ( 24 ounces) white almond bark
- 1/2 cup crunchy peanut butter
- 1 cup semi sweet chocolate chips (Milk chocolate will work fine too)
- Line a rimmed baking sheet with waxed paper. Set aside
- In large mixing bowl, break up almond bark as best you can (or you can just toss the whole thing in). Place bowl in microwave for about one minute. Stir well. Microwave at 30-45 second intervals, stirring after each, until bark is melted and smooth.
- Stir in peanut butter until melted and well blended.
- Spread out onto waxed paper lined baking pan.
- Place chocolate chips in a small bowl and microwave at 30-45 second intervals, stirring after each, until smooth and melted.
- Drop dollops of chocolate onto peanut butter mixture in pan. Swirl with a knife.
- Place baking sheet in refrigerator until hardened or allow to harden completely at room temp.
- Break into pieces and store in an airtight container.
54. Mother's Sugar Cookies
- Posted by schoolhouse on Thu, Dec 13, 12 at 18:08
1 cup butter
2 cups sugar
2/3 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
3 eggs, beaten
3 2/3 cups sifted flour
2 tsp. baking powder
Cream butter and 2 cups sugar with soda, salt and vanilla. Add beaten eggs. Sift flour and baking powder together. Add to creamed mixture. Chill dough till firm enough to roll out on floured pastry cloth. Roll a little sugar in on top of the dough. Cut with biscuit cutter or into fancy shapes.
Bake at 425 till brown on a greased and floured cookie sheet. (I only bake until the bottoms are brown, not the entire cookie)
Then someone wrote: "This recipe is very old. Do not add any liquid other than the eggs. I have won with it many times".
55. Pistachio Cranberry Icebox Cookies.
Posted by glenda_al (My Page) on
Wed, Nov 28, 12 at 16:40
This is one of the best cookies I have ever tasted. My neighbor friend made these for a cookie contest, and thought surely she would win. Lost to rosemary lemon cookies, but I swear I don't see how friend lost.
DELICIOUS!
1-1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1-1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon freshly grated orange zest
1/2 cup unsalted pistachios, shells discarded
1/3 cup dried cranberries
1 large egg, lightly beaten
1/4 cup coarse decorative sugar
In a medium-size bowl, whisk together flour, cinnamon, and salt.
In the bowl of a standing or electric mixer, cream butter, sugar, and zest until light and fluffy.
Reduce speed to low and gradually add flour mixture until dough comes together in clumps.
Add pistachios and cranberries.
Gather and press dough together. Cut dough in half and place each half on a sheet of waxed paper.
Form each half into a log about 1-1/2 inches in diameter. Square off each log to form a bar (pressing two rulers along the length of the dough is helpful), and wrap each bar in waxed paper.
Chill until very firm, at least 2 hours.
Adjust oven rack to middle position and preheat to 350�. Meanwhile, line two large baking sheets with parchment paper.
In a small bowl, beat egg. Brush egg over logs on all sides.
Place coarse sugar on a separate sheet of waxed paper. Roll bars in sugar, coating well.
Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to keep square shape. (If dough is too soft to slice, freeze briefly until firm.)
Arrange cookies about a half inch apart on lined baking sheets. Bake 15-18 minutes.
Transfer cookies from parchment to racks and cool completely before serving
Wed, Nov 28, 12 at 16:40
This is one of the best cookies I have ever tasted. My neighbor friend made these for a cookie contest, and thought surely she would win. Lost to rosemary lemon cookies, but I swear I don't see how friend lost.
DELICIOUS!
1-1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1-1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon freshly grated orange zest
1/2 cup unsalted pistachios, shells discarded
1/3 cup dried cranberries
1 large egg, lightly beaten
1/4 cup coarse decorative sugar
In a medium-size bowl, whisk together flour, cinnamon, and salt.
In the bowl of a standing or electric mixer, cream butter, sugar, and zest until light and fluffy.
Reduce speed to low and gradually add flour mixture until dough comes together in clumps.
Add pistachios and cranberries.
Gather and press dough together. Cut dough in half and place each half on a sheet of waxed paper.
Form each half into a log about 1-1/2 inches in diameter. Square off each log to form a bar (pressing two rulers along the length of the dough is helpful), and wrap each bar in waxed paper.
Chill until very firm, at least 2 hours.
Adjust oven rack to middle position and preheat to 350�. Meanwhile, line two large baking sheets with parchment paper.
In a small bowl, beat egg. Brush egg over logs on all sides.
Place coarse sugar on a separate sheet of waxed paper. Roll bars in sugar, coating well.
Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to keep square shape. (If dough is too soft to slice, freeze briefly until firm.)
Arrange cookies about a half inch apart on lined baking sheets. Bake 15-18 minutes.
Transfer cookies from parchment to racks and cool completely before serving
56. Egg Nog Fudge
Eggnog Fudge Yield: 30 to 40 pieces
Prep Time: 30 min
Cook Time: 12 min
2 cups granulated white sugar
1/2 cup salted butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 teaspoon freshly grated nutmeg, plus a little more for the top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extract
1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.
2. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.
4. When completely cool, cut into squares. Store in a covered container.
Tips: *This fudge freezes well. Place in a covered container; it will keep for several weeks.
Source: RecipeGirl.com (Adapted from Recipezaar)
Prep Time: 30 min
Cook Time: 12 min
2 cups granulated white sugar
1/2 cup salted butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 teaspoon freshly grated nutmeg, plus a little more for the top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extract
1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.
2. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.
4. When completely cool, cut into squares. Store in a covered container.
Tips: *This fudge freezes well. Place in a covered container; it will keep for several weeks.
Source: RecipeGirl.com (Adapted from Recipezaar)
57. Ranger Cookies
"A balanced diet is a cookie in each hand". ~Author Unknown
sheilajoyce_gw 8-4-17
1 c brown sugar, packed
1 c granulated sugar
1 c butter, softened
1 tsp vanilla
2 large eggs
2 c flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c oatmeal
1 c coconut
2 c Rice Krispies (some recipes use corn flakes instead of the Rice Krispies)
Combine flour, baking powder, baking soda, and salt; set aside. Beat well butter, sugars, and vanilla extract. Beat in eggs. Beat in half the flour mixture and then the rest of the flour mixture. Stir in the cereals and coconut.
Roll into balls a little larger than a walnut, place on ungreased cookie sheet and flatten slightly with your hand. Bake at 350 for 9-10 minutes. For a chewy cookie, bake till just golden. For a crisp edge, bake till the edges are browned. 4 dozen.
1 c brown sugar, packed
1 c granulated sugar
1 c butter, softened
1 tsp vanilla
2 large eggs
2 c flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c oatmeal
1 c coconut
2 c Rice Krispies (some recipes use corn flakes instead of the Rice Krispies)
Combine flour, baking powder, baking soda, and salt; set aside. Beat well butter, sugars, and vanilla extract. Beat in eggs. Beat in half the flour mixture and then the rest of the flour mixture. Stir in the cereals and coconut.
Roll into balls a little larger than a walnut, place on ungreased cookie sheet and flatten slightly with your hand. Bake at 350 for 9-10 minutes. For a chewy cookie, bake till just golden. For a crisp edge, bake till the edges are browned. 4 dozen.
58. Chubby Hubby Cookies
phyllis__mn
Had to post this, in case you do not have it. My SIL always asks if I have made these.
Marlen's Chubby Hubby Cookies
2 cups butter, softened
1 cup sugar
1 cup light brown sugar, firmly packed
2 large eggs
2 Tablespoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 12 oz pkg semi-sweet chocolate chips
1 12 oz pkg peanut butter chips
1 cup salted peanuts
2 cups crushed pretzels*
Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container.
Source: Bob Zotto, Bruker AXS Cookbook
Note from Marlen: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved.
Had to post this, in case you do not have it. My SIL always asks if I have made these.
Marlen's Chubby Hubby Cookies
2 cups butter, softened
1 cup sugar
1 cup light brown sugar, firmly packed
2 large eggs
2 Tablespoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 12 oz pkg semi-sweet chocolate chips
1 12 oz pkg peanut butter chips
1 cup salted peanuts
2 cups crushed pretzels*
Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container.
Source: Bob Zotto, Bruker AXS Cookbook
Note from Marlen: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved.
59. Brownie Brittle
Brownie Brittle (Glenda_al)
Buy a pkg of chocolate brownie mix, 10 oz size. I buy Marie Callender's, from Dollar Tree, but Betty Crocker has one at Wall Mart.***comes in a pkg NOT a box*** Dollar at Dollar Tree
Add to the mix, 1 egg, 1/4 cup water, 1/4 cup oil.
Spray a cookie sheet, the one I use is 15 x 10. I line with parchment paper, no cleanup
Spread the batter thinly all over the cookie sheet and evenly. I use a spatula.
Then with fingers, take chocolate OR peanut butter morsels and sprinkle about 1/2 cup or more over the batter. I usually do not use morsels as it's just as good
Bake 325 for 30 minutes.
Turn oven off and let sit inside oven for 30 more minutes.
Brownies will be hard.
Let them cool completely, and make sure the chocolate morsels are cooled and hard.
Lift up at one end with a fork, and break into pieces.
Store in an airtight container.
Eat and enjoy!
Buy a pkg of chocolate brownie mix, 10 oz size. I buy Marie Callender's, from Dollar Tree, but Betty Crocker has one at Wall Mart.***comes in a pkg NOT a box*** Dollar at Dollar Tree
Add to the mix, 1 egg, 1/4 cup water, 1/4 cup oil.
Spray a cookie sheet, the one I use is 15 x 10. I line with parchment paper, no cleanup
Spread the batter thinly all over the cookie sheet and evenly. I use a spatula.
Then with fingers, take chocolate OR peanut butter morsels and sprinkle about 1/2 cup or more over the batter. I usually do not use morsels as it's just as good
Bake 325 for 30 minutes.
Turn oven off and let sit inside oven for 30 more minutes.
Brownies will be hard.
Let them cool completely, and make sure the chocolate morsels are cooled and hard.
Lift up at one end with a fork, and break into pieces.
Store in an airtight container.
Eat and enjoy!
60. Pistachio Cranberry Icebox Cookies
(Glenda_al)
1-1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1-1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon freshly grated orange zest
1/2 cup unsalted pistachios, shells discarded
1/3 cup dried cranberries
1 large egg, lightly beaten
1/4 cup coarse decorative sugar
In a medium-size bowl, whisk together flour, cinnamon, and salt.
In the bowl of a standing or electric mixer, cream butter, sugar, and zest until light and fluffy.
Reduce speed to low and gradually add flour mixture until dough comes together in clumps.
Add pistachios and cranberries.
Gather and press dough together. Cut dough in half and place each half on a sheet of waxed paper.
Form each half into a log about 1-1/2 inches in diameter. Square off each log to form a bar (pressing two rulers along the length of the dough is helpful), and wrap each bar in waxed paper.
Chill until very firm, at least 2 hours.
Adjust oven rack to middle position and preheat to 350�. Meanwhile, line two large baking sheets with parchment paper.
In a small bowl, beat egg. Brush egg over logs on all sides.
Place coarse sugar on a separate sheet of waxed paper. Roll bars in sugar, coating well.
Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to keep square shape. (If dough is too soft to slice, freeze briefly until firm.)
Arrange cookies about a half inch apart on lined baking sheets. Bake 15-18 minutes.
Transfer cookies from parchment to racks and cool completely before serving
1-1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1-1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon freshly grated orange zest
1/2 cup unsalted pistachios, shells discarded
1/3 cup dried cranberries
1 large egg, lightly beaten
1/4 cup coarse decorative sugar
In a medium-size bowl, whisk together flour, cinnamon, and salt.
In the bowl of a standing or electric mixer, cream butter, sugar, and zest until light and fluffy.
Reduce speed to low and gradually add flour mixture until dough comes together in clumps.
Add pistachios and cranberries.
Gather and press dough together. Cut dough in half and place each half on a sheet of waxed paper.
Form each half into a log about 1-1/2 inches in diameter. Square off each log to form a bar (pressing two rulers along the length of the dough is helpful), and wrap each bar in waxed paper.
Chill until very firm, at least 2 hours.
Adjust oven rack to middle position and preheat to 350�. Meanwhile, line two large baking sheets with parchment paper.
In a small bowl, beat egg. Brush egg over logs on all sides.
Place coarse sugar on a separate sheet of waxed paper. Roll bars in sugar, coating well.
Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to keep square shape. (If dough is too soft to slice, freeze briefly until firm.)
Arrange cookies about a half inch apart on lined baking sheets. Bake 15-18 minutes.
Transfer cookies from parchment to racks and cool completely before serving