These are tasty and easy too. They remind me of pumpkin rolls, but without the work of having to roll the cake, etc.
Pumpkin Bars
Combine the following:
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
In a large bowl, beat together:
4 eggs
1 15 ounce can of pumpkin
1 2/3 cups sugar
1 cup canola oil
Stir in the dry mixture. Pour into an ungreased jelly roll pan (cookie sheet 15 x 10 x 1). Bake at 350 degrees for 25 - 30 minutes. When completely cooled, frost with cream cheese frosting.
Cream Cheese Frosting
3 ounces cream cheese
1/4 cup softened butter
1 tsp vanilla
2 cups powdered sugar
Beat cream cheese and butter together until smooth. Add vanilla. Slowly mix in the powdered sugar and stir until smooth.
Helen Eyers Sugar Cookies
1 1/2 cups softened real butter
2 1/2 cups sugar
4 eggs
2 tsp flavoring.. I use half vanilla and half almond
5 cups flour
2 tsp baking powder
1 tsp salt
Preheat oven to 400*. Cream butter and sugar. Beat in eggs and flavoring
Stir in flour baking powder and salt. Chill for several hours.
Roll out dough 1/4 inch thickness. I use two hard plastic straws or dowel rods to gauge the thickness.
Put dough in between two dowel rods and roll rolling pin on top of rods and you will have an even thickness.
Cut with cookie cutters and place on cookie sheet one inch apart. Bake for 7 to 10 minutes depending on size of cookie.
you want it just a little brown around the edges. Cool and ice.
For icing I use a small bowl of powdered sugar with a dab of milk and a few drops of butter flavoring. Add a drop of food coloring.
Use only a tiny bit of milk as you want it to have the consistency of thick paint. Paint it on the cookie using a
pastry brush. You can get one for a couple of dollars at Walmart.
Rosemary Cookies by Jean Turman
1 cup unsalted butter
¾ cup confectioner’s sugar
Pinch salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla or rosewater
2 cups flour
¾ cup pecans chopped
1 tablespoon rosemary finely minces
Cream butter, sugar, salt, vanilla, nutmeg and rosemary. Add flour and mix until smooth. Stir in pecans. Roll into small (one inch) balls. Bake in 350 degree oven 20 minutes just until golden but not brown.
Peaches and cream cookies.. Dawn
½ Cup Butter (room temperature) ¼ Cup Vegetable Oil (Canola, whatever, just not Olive Oil) 2 Tbsp Superfine Sugar (1) 3 oz Box Peach Jello Mix ¼ Cup Water 1 Large Egg 1 Tsp Vanilla 2 3-4oz Boxes French Vanilla Pudding Mix 1 Tsp Baking Powder ½ Tsp Salt 2 Cups All-Purpose Flour (unbleached will work as well) 2 Tbsp Diced Peaches (I used canned - use very ripe fresh peaches if you prefer) A small bowl with some Granulated Sugar for rolling Heat your oven to 350 degrees and line cookie sheets with parchment paper. Sift dry ingredients together, except for pudding mix and sugar, and set aside. In your mixer bowl, combine all other ingredients (minus the peaches) and beat until thick and well-combined. Add the sifted, dry ingredients and mix until well-combined. Mix in the chips if you're using them. Gently mix in the peaches. Chill the dough for 30 minutes or until it is easy for you to handle it and not as sticky. Scoop by teaspoon-full, roll gently into a ball shape between your palms, roll in bowl with Granulated Sugar and place on cookie sheet. Here, you can leave them to their natural shape, or, press them down gently with a glass-bottomed item. The cookies in the photo have been pressed. (I re-purposed a tea light holder as a cookie press.) Bake for 10 - 12 minutes. Cool on wire racks. This recipe will make around 4 dozen soft cookies if you make them teaspoon size. To ice, use the Whisk Drizzle Icing recipe. Place waxed paper, butcher paper, plastic wrap (whatever you have) under the wire racks the cookies have cooled on. Mix up a batch of the icing and drizzle over cookies. Allow the icing to set and serve. Whisk-Drizzle Icing This is a very simple cookie glaze and will harden nicely. 1 Cup Confectioner’s Sugar 1 Tbsp Light Corn Syrup 2 Tbsp Milk (you’ll need a little more after you’ve whisked in the first amount) 1/4 Tsp Pure Vanilla Extract (if you want a little more flavor in the glaze) In a smallish bowl, whisk all ingredients together. Keep slowly adding milk until you get a slightly thick, drizzle-able icing. The icing will settle out and smooth nicely once you’ve applied it. This recipe will ice about 4 dozen cookies and can be colored with liquid food coloring if desired. I drizzle this icing with a whisk. By all means, if you prefer, put it in a zip lock bag and snip off a corner for a make-shift icing bag. Drizzle away…
and here is another from cindy Walnut cookies
| Dough: |
| 1 cupGranulated sugar |
| 1 cupShortening |
| 1 largeEgg |
| 1 teaspoonPure vanilla extract |
| 1 cupWhole Milk |
| 4 1/2 cupsAll-purpose flour |
| 4 teaspoonsBaking Powder |
| 1/2 teaspoontable salt |
| Filling: |
| 1 1/2 poundswalnuts; - chopped fine |
| 4 oz.unsalted butter; - melted (1 stick) |
| 1 1/2 cupsGranulated sugar |
| 4 largeegg whites; - lightly beaten |
| Icing: |
| 2 cupsconfectioners' sugar |
| 1 teaspoonPure vanilla extract |
| 4 tablespoonswhole milk; (approximately) |
Walnut Cookies Preparation
Place oven rack in center position and heat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.
In the bowl of electric mixer or by hand, cream together the sugar and shortening. Add the egg and vanilla extract and beat until well combined. In a large bowl, whisk together the flour, baking powder, and salt. Add dry ingredients alternately with the milk to the shortening mixture, beginning and ending with the flour mixture, making sure all of the ingredients are well incorporated. The dough will be soft. Divide the dough into four even pieces, wrap each in plastic wrap, and refrigerate until ready to use.
To make the filling, either process the nuts through a food processor until finely chopped (just a little larger than all-out ground), or chop by hand. The smaller the pieces, the better. Combine the chopped nuts with the sugar and then add in the melted butter. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well.
On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6-inches by 18-inches. Spread 1/4 of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet. Bake until the tops are just starting to turn light brown, about 15 to 20 minutes. Set on wire racks to cool completely. Repeat with the remaining pieces of dough and filling.
Once the cookies are cooled, prepare the icing by mixing together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You'll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container.
Makes about 7 dozen cookies.
In the bowl of electric mixer or by hand, cream together the sugar and shortening. Add the egg and vanilla extract and beat until well combined. In a large bowl, whisk together the flour, baking powder, and salt. Add dry ingredients alternately with the milk to the shortening mixture, beginning and ending with the flour mixture, making sure all of the ingredients are well incorporated. The dough will be soft. Divide the dough into four even pieces, wrap each in plastic wrap, and refrigerate until ready to use.
To make the filling, either process the nuts through a food processor until finely chopped (just a little larger than all-out ground), or chop by hand. The smaller the pieces, the better. Combine the chopped nuts with the sugar and then add in the melted butter. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well.
On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6-inches by 18-inches. Spread 1/4 of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet. Bake until the tops are just starting to turn light brown, about 15 to 20 minutes. Set on wire racks to cool completely. Repeat with the remaining pieces of dough and filling.
Once the cookies are cooled, prepare the icing by mixing together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You'll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container.
Makes about 7 dozen cookies.
"healthy" cookie recipe from Sandy
I found this "healthy" cookie recipe and decided to give it a try. They are actually very good:
2 overly ripe bananas
1
Cup Oatmeal (called for Quick but I used old-fashioned)
2
T chocolate chips(optional but necessary for me)
Just
mash the bananas until all gooey, add the oats and chips and stir together.
Then drop by spoonfuls onto a cookie sheet. Bake at 350 for about 15
minutes.
GRANDMA PEG'S BUCKEYE CANDY ( Judy)
2 3/4 c. confectionery sugar
1 stick melted butter
1 c. chunky peanut butter
Blend above and form into small sized balls. Refrigerate for 2 hours. Then melt a 6 ounce package of chocolate bits. Dip balls into melted chocolate. Refrigerate until hard.
Chocolate Toffee Oat Bars
CARNATION MILKS
Prep:
15 mins
Cooking:
20 mins
Cooling:
60 mins
Yields:
48 bars
Make these chocolatey oat treats for your next party and you’ll be invited back! The sweet and salty flavor combination makes this the perfect snack.
Ingredients
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter, softened
1 1/2 cups old-fashioned oats
1 cup all-purpose flour
3/4 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
6 (1.4 oz. each) English toffee-flavored candy bars, chopped into 1/4-inch pieces, divided
1/2 teaspoon salt
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
BEAT brown sugar and butter in a large mixer bowl until creamy. Beat in oats, flour, dry milk, 1/2 cup toffee bar pieces and salt. Press evenly onto bottom of prepared baking pan.
BAKE for 18 to 20 minutes or until edges are lightly browned and center is still slightly soft. Remove from oven to wire rack. Sprinkle with morsels. Let stand for 3 minutes or until morsels are shiny; spread evenly. Sprinkle with remaining toffee bar pieces. Cool for 1 hour. Cut into bars as needed. Cover; store at room temperature. In warm climates, bars may be stored refrigerated. Bring to room temperature before cutting.
Sunny Lemon Squares ...Dawn
2 1/2 cups flour. divided
1-cup butter or margarine softened
1-cup confectioner's sugar, plus
2- cups sugar
4- eggs beatened
1/2-cup lemon juice (2 lg lemons)
1-tsp lemon extract
NOTE: Let your lemons get room temp and before squeezing roll them on the counter with your palm. You get more juice this way.
Preheat oven to 350*. In a large bowl combine 2 cups flour and confec. sugar, mix. Add margarine or butter and mix with mixer until nice n crumbly. Press into a 9x13 baking dish. Bake for 15 minutes.
Meanwhile in the same bowl mix 1/2-cup flour,2-cups sugar well. Add 1/2 cup lemon juice, eggs,lemon extract. Mix wellonmedium scraping bottom really good and mixing really good. Pour over hot crust. Bake 25-30 minutes or until the edges are brownish like picture.
Let cool and dust with confectioner's sugar. We has it warm and was good. Tomorrow will have it cold. make sure you fridge it cause there are 4 eggs in it.
Enjoy!!
Honey Bun Cake
2 1/2 cups flour. divided
1-cup butter or margarine softened
1-cup confectioner's sugar, plus
2- cups sugar
4- eggs beatened
1/2-cup lemon juice (2 lg lemons)
1-tsp lemon extract
NOTE: Let your lemons get room temp and before squeezing roll them on the counter with your palm. You get more juice this way.
Preheat oven to 350*. In a large bowl combine 2 cups flour and confec. sugar, mix. Add margarine or butter and mix with mixer until nice n crumbly. Press into a 9x13 baking dish. Bake for 15 minutes.
Meanwhile in the same bowl mix 1/2-cup flour,2-cups sugar well. Add 1/2 cup lemon juice, eggs,lemon extract. Mix wellonmedium scraping bottom really good and mixing really good. Pour over hot crust. Bake 25-30 minutes or until the edges are brownish like picture.
Let cool and dust with confectioner's sugar. We has it warm and was good. Tomorrow will have it cold. make sure you fridge it cause there are 4 eggs in it.
Enjoy!!
Honey Bun Cake
1 package Yellow Cake Mix
¾ cups Vegetable Oil
4 whole Eggs
1 container (8 Oz.) Sour Cream*
1 cup Brown Sugar
1 Tablespoon Ground Cinnamon
2 cups Confectioner's (powdered) Sugar
4 Tablespoons Milk
1 Tablespoon Vanilla Extract
Preheat oven to 350 degrees. (325 degrees for glass pans).
In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Mix with a mixer or you can stir by hand (approximately 50 strokes), or until most large lumps are gone. Pour half of the batter into an ungreased 9×13 inch baking dish.
Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon.
Bake in preheated oven for 40 minutes.
Poke holes in the cake and frost cake while it is still warm.
To make the frosting, in a small bowl, whisk together the confectioner’s sugar, milk and vanilla until smooth.
Rhubarb Dump Cake
4 cups Chopped Rhubarb
1 cup Sugar
1 package Strawberry Jello
1 box White Cake Mix
1 cup Water
½ cups Melted Butter
Grease a 9 x 13 pan well. Layer ingredients in the order listed.
Bake at 350 degrees for 60 minutes or until light golden brown.
Serve warm or cold.
Key Lime Pie Poke Cake ~ Dawn
Bring the great flavor of key lime pie to a wonderful white cake. It's refreshing and fantastic!
Prep Time: 20 min
Total Time: 1 hour 55 min
Makes: 15 servings
3 whole Nabisco Classics Spiced Cinnamon Cookies
1 whole Peach, Skinned And Sliced
1 teaspoon Lemon Juice
1 Tablespoon Sugar
2 dashes Cinnamon
1 Tablespoon Butter
Crumble cookies in a large piece of tin foil. In a bowl, mix the peach slices with the lemon juice. Place the peaches on the cookie crumbs and sprinkle sugar over peaches. Sprinkle with a little cinnamon and top with butter. Seal foil and place on grill on medium heat. Cook for 10 minutes.
That’s it! You could also top it with a scoop of ice cream or dollop of whipped cream when done.
Does not use flour. Only 3 ingredients.
1 cup Jif Peanut Butter
1 cup Granulated Sugar
1 whole Egg
Makes about 20 cookies
Preheat oven to 350 degrees. Mix all three ingredients until smooth. Use a cookie scoop and drop dough onto an ungreased cookie sheet. Press the dough down with a fork to create the classic peanut butter cookie pattern. Bake for 10 minutes.
Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
Key Lime Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 cup Key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color
Frosting
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
2 teaspoons grated lime peel
Garnish, If Desired
Fresh strawberries
Key lime slices
Lemon leaves
1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): No change.
Kitchen Tips
Key lime pie is not green in color unless food color is added. If you'd prefer a greener filling in this cake, add a couple drops of green food color to the filling before pouring it over the cake.
If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.
Tastes like Reese cups
1 cup Peanut Butter, Smooth Or Chunky
1 cup Sugar
1 whole Egg
1 teaspoon Vanilla
½ teaspoons Baking Soda
Preheat oven to 350 degrees. Combine all ingredients until incorporated. Drop by tablespoonfuls or cookie scoops onto a cookie sheet. These cookies don’t spread much, so use a fork to flatten them a bit. Bake for 8-10 minutes. They may not seem done, but they are. Let cool for about 5 minutes before taking them off the cookie sheet and placing them on a cooling rack.
Feel free to add chocolate chips to the batter, or drizzle cooked cookies with melted chocolate chips for that full-on Reese’s taste!
Peach Dessert on the grille
3 whole Nabisco Classics Spiced Cinnamon Cookies
1 whole Peach, Skinned And Sliced
1 teaspoon Lemon Juice
1 Tablespoon Sugar
2 dashes Cinnamon
1 Tablespoon Butter
Crumble cookies in a large piece of tin foil. In a bowl, mix the peach slices with the lemon juice. Place the peaches on the cookie crumbs and sprinkle sugar over peaches. Sprinkle with a little cinnamon and top with butter. Seal foil and place on grill on medium heat. Cook for 10 minutes.
That’s it! You could also top it with a scoop of ice cream or dollop of whipped cream when done.
Magic Peanut Butter Cookies
Does not use flour. Only 3 ingredients.
1 cup Jif Peanut Butter
1 cup Granulated Sugar
1 whole Egg
Makes about 20 cookies
Preheat oven to 350 degrees. Mix all three ingredients until smooth. Use a cookie scoop and drop dough onto an ungreased cookie sheet. Press the dough down with a fork to create the classic peanut butter cookie pattern. Bake for 10 minutes.
Cherry Pie filling
4 1/2 cups sugar
5 Tbsp lemon juice
1 tsp salt (optional)
16 cups fresh pitted cherries
1 cup minute tapioca
2 tsp almond extract
10 cups water
Stir together all the dry stuff first in a really big stock pot and then add water. Cook on med high heat. Stir and cook until thickened and bubbly then cook an additional 2 min. Addlemon juice and then add the fruit to the sauce. Stir constantly and bring mixture up to a rolling boil and cook 1 minute. Promptly ladle into quart jars leaving 1/2 " headroom. Process the jars in boiling water bath canner for 25 min. A quart is just enough for one pie...and this makes 7 quarts usually
Zucchini Cobbler
ZUCCHINI OATMEAL COOKIES Carole
Strawberry-Rhubarb Bars~ Dawn
5.Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
From Martha Stewart Show, October 2008
Chocolate Zucchini Cake~ Gail
1/2c butter or margarine, soft
1/2c oil
1-3/4c sugar
2 eggs
1t vanilla
1/2c sour cream
2c grated zucchini
2/1/2c flour
1/4t baking powder
1t baking soda
pinch of salt and cinnamon
4t cocoa
1/2c chocolate chips
1/2c chopped nuts
Cream butter, oil and sugar. Add eggs one at a time. Add all other ingredients except chocolate chips and nuts. Pour into greased 9 x 13 pan. Sprinkle with chocolate chips and nuts. Bake at 325 for 45 min.
ZUCCHINI OATMEAL COOKIES Carole
1 c. butter
2 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
2 c. zucchini, grated
3 1/2 c. oatmeal
1 c. raisins, optional
1 c. nuts, optional
Beat butter and sugar together well. Beat in eggs and vanilla. Mix dry ingredients together and add creamed mixture. Stir in zucchini, oatmeal, raisins and nuts. Drop onto greased cookie sheet. Bake at 350°F for 10-12 minutes.
Note: 2 cups mashed bananas may be substituted for zucchini.
Amish apple rolls, a sweet breakfast treat, are a traditional favorite of Northeast Ohio's Amish community. They are also a good way to use the fall bounty of Ohio's apple orchards. The apples keep the rolls moist and delicious.
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour, 40 minutes
Ingredients:
1/4 cup brown sugar
1/4 cup butter or shortening
1/2 tsp. salt
3/4 cup milk
2 cups all purpose flour
4 tsp. baking powder
2 Tbsp. melted butter
4 chopped apples (Granny Smith, Gala, or Rome apples work well)
1 tsp. cinnamon
1 cup brown sugar
Preparation:
Make the Dough
Sift the flour, salt, and baking powder together. Cut in the solid butter with a knife or a pastry knife. Add the milk and mix thoroughly.
Roll the Dough
Turn out the dough onto a lightly floured pastry board or other clean, smooth surface. Roll out to a 1/4" thick, rectangular shape. Brush with the melted butter. Top with the apples. Mix together 1 cup of sugar and the cinnamon, and sprinkle the combination over the dough and apples. Roll up the dough, starting at the wide end, like a jelly roll. Cut into 1 1/2" thick slices.
Bake the Rolls
Sprinkle 1/4 cup sugar over the bottom of a well-greased 12" round pan. Arrange the rolls, cut side down, in the pan. Bake in a 425 F. oven for 40 minutes, or until lightly brown.
Makes 8 servings.
Strawberry-Rhubarb Bars~ Dawn
1 1/2 c-fresh rhubarb cut into1inch pieces
1 1/2 c fresh strawberries, sliced
1-tbsp lemon juice
1/2 cup sugar
2 tbsp cornstarch
1-c flour
1/2 c whole-wheat flour
1 1/2 cup oatmeal
1-cup firmly packed brown sugar
1 1/2 sticks butter, softened
1/2 tsp baking soda
1/4 tsp salt
*******************************************************************
1- preheat oven to 350*
2- in medium sauce pan, stir together rhubarb, strawberry and lemon juice. Cover and cook over medium heat stirring occasionally until fruit is tender, about 10 minutes.
3-In a small bowl whisk together sugar and cornstarch. Stir into friut mixture. Continue cooking stirring constaltly until mixture comes to a boil. Boil until thickened, about 1 minute
4-Combine flours, oats and brown sugar, butter, baking soda and salt into a large bowl. Mix at low speed scraping down sounds until mixture resembles coarse crumbs; set aside, 1 1/2 cups.
5-Press remaining crumb mixture into the bottom of a 9x13 lightly sprayed baking dish. Spread filling evenly. sprinkle reserved crumd mixture over top.
6-bake until golden brown about 30 minute-35 minutes. Place pan on wire wrack to cool completely before cutting.
I think it would be great warm witn vanills ice cream. Sprinkle a lil cinnie over ice cream and bars. I would also add a lil cinnie to the topping.
Enjoy!
Favorite Sugar Cookies
These cookies are fantastic! I recieved this recipe 15 years ago from one of the best cooks in my home town. These soft and delicious sugar cookies are the only ones I make now. They remind me of the kind you buy at the store with the thick frosting on top. You know, the ones they have for every holiday frosted with the appropriate frosting colors. This recipe taste like those, only better.
P.S. This recipe makes about 5 dozen cookies. The cooked cookies freeze un-frosted really well, so if you want to kill two birds with one stone, bust out your four leaf clover cookie cutter and do half hearts, half clovers. Freeze the clovers and your all set for St. Patty’s day too. OR……you can just half the recipe.
1 cup shortening (I use butter flavored)
1-1/4 cup white sugar
1 cup karo syrup or honey
2 eggs
1/2 cup milk
1/2 cup sour cream (the original recipe calls for 1 cup milk, but I like substituting 1/2 cup sour cream. If you don’t have sour cream just use milk. They will still be delicious.)
1 tsp soda
8 tsp baking powder (yes I mean 8 tsp)
1/4 tsp salt
1 tsp vanilla extract
8 cups of flour (don’t try using wheat flour-It will ruin them!)
Cream sugar, shortening and karo.
Mix in egg until well blended.
Add milk and sour cream.
To that mixture add soda, baking powder, salt and vanilla. Mix well.
Add flour and mix until well blended, but don’t over mix.
On a lightly floured surface roll dough out between 1/4 inch and 1/3 inch thick (If you do it too thin they won’t be as soft and delicious-so be careful). Cut into desired shapes and place on lightly greased cookie sheet. Bake at 425° for 4-6 minutes. The trick with these cookies is to not over cook them. They should still look pretty white when you take them out. In my oven they only take 4 1/2 minutes. Make sure you check them at 4 minutes, they might be done.
The bottom of the cookie should be light. If you have a stone baking sheet it will help cook the cookie more evenly, but metal sheets are fine too, just watch the cookies closely.
DO NOT REFRIGERATE THE DOUGH BEFORE COOKING. It will dry it out and your cookies won’t be as moist. Most sugar cookie recipes tell you to refrigerate the dough. This one is NOT like that.
These cookies taste great with butter cream frosting and our family likes to put in a little almond flavored extract instead of vanilla to give them a special flavor. Okay, so maybe it is just me that likes the almond flavoring-you make it, you get to pick the flavoring:). Store the frosted cookies in an airtight container. The cookies will be even more delicious and soft the next day. Enjoy.
Butter Cream Frosting
1 cube softened butter
3-4 cups powdered sugar
1 tsp vanilla or 1/2 tsp almond extract
pinch of salt
4-6 TBSP evaporated milk
Combine everything except evaporated milk using a hand mixer. Slowly add the evaporated milk until desired consistency. Use food coloring to get desired color.
Lemon Icebox Cookies
Prep: 15 minutes
Total: 30 minutes + freezing
Ingredients
2 cups all-purpose flour (spooned and leveled)
1 cup confectioners' sugar
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon lemon zest, plus 1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling
Directions
1.In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
2.Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. (To store, cover and keep at room temperature, up to 5 days.)
From Everyday Food, January 2010
Toll House Pan Cookies (Dawn)
2 1/4-cups of flour
1-tsp bakihng soda
1-tsp salt
1-cup softened margarine or butter
3/4-cups of sugar
3/4-cups of firmly packed light brown sugar
1-tsp vanilla extract
2-eggs beaten
1-12oz pkg of chocolate chips
Heat oven to 350...Bake 25 - 30 minutes
In a small bowl combine flour, soda and salt. Mix and set aside.
In a larger bowl combine butter/margerine,sugar, brown sugar and vanilla extract, beat until creamy. Stir in eggs until well blended. Gradually add dry ingredients and mix thoroughly. Stir in chocolate chips.
Spread dough into a greases 9x12 baking pan. Bake for 25-30 minutes at 350. Makes 20 squares.
WARNING: these are dangerously delicious especially when warm and dunked in milk. :o)
Oatmeal chocolate chip bar cookies ( Dawn)
1-cup flour
3/4 cups firmly packed brown sugar
1/2 cup butter or margarine,softened
1/2-tsp baking soda
1-tsp vanilla extract
1-egg
1-cup quick cooking oatmeal
1-6oz. pkg chocolate chips
Oven:350*
Grease a 9x13 pan
Mix flour,brown sugar, margarine,baking soda and vanilla thoroughly mix with mixer at low speed. Add 1-egg beaten. Beat with mixer at low speed. Beat at medium speed for 1-2 minutes
Add oats and chocolate chips and mix well with wooden spoon. Por batter into greased pan.
Bake for 15-20 minutes
Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar
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1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Chocolate dipped candy
1 stick oleo
1 can eagle brand milk
2 lbs powdered sugar
soften oleo add milk, mix well Add powdered sugar..will be real thick. when shaping cnd balls, add a little more powdered sugar.
for any flavors...add the extract (orange almond, maple , ect) while mixing it..food coloring optional
put on wax paper or cookie sheet and refrigerate 2 hours before covering with choclate. melt choclate chips 12 oz and one half bar paraffin wax. drop refrigerated balls into choclate , using a toothpick. , let cool an d refrig a while. store in tight containers..the candy will get creamy as it sits... we used to stick marishino cherries ( drained) inside center of these before refrigerating them for dipping.(and used vanilla extract for flavoring.)
For almond joys ( yum) add coconut, mix well and shape into small logs, adding three almonds to the tops...chill and dip into the chocolate mix. these were our favorite!
Best Ever Chocolate Chip Cookies in a Jar Mix
1-2/3 cup flour
2 cups semisweet chocolate chips
3/4 tsp. baking soda
1/2 cup white sugar
1/2 cup brown sugar
1. Combine the flour, chocolate chips, baking soda and white sugar.
Place 1/2 of mixture (about 2 cups) into a quart jar and pack
firmly. Place the brown sugar on top, again packing firmly. Place
the remaining flour mixture on top. Cover with the lid.
2. Attach recipe to the jar.
Best Ever Chocolate Chip Cookies
Cookie mix
3/4 cup butter or margarine, softened
2 eggs
1 tsp. vanilla
1. Empty contents of jar into a bowl.
2. In a separate bowl, combine the butter, eggs and vanilla. Beat
with mixer (may seem clumpy, but that is ok). Add to dry mixture.
Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
3. Bake at 350 for 8-10 minutes.
Zucchini spice cookies
Ingredients
1/2 cup butter or margarine, softened 1 cup packed brown sugar 1 egg 1 3/4 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/4 cup milk 1 1/2 cups grated zucchini 1/2 cup chopped walnuts 1/2 cup raisins 1 teaspoon grated orange peel
Directions
In a mixing bowl, cream the butter and brown sugar; add the egg and mix well. Combine dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, nuts, raisins and orange peel. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until edges are lightly browned and cookies are set.
a cookie cook book to download. . Gail
http://www.we-energies.com/recipes/CookieBook2009.pdf
Old fashioned orange cookies Cindy
if dieting keep in mind..these are 168 cal a cookie...but are so yummy! an old fashioned recipe my dad loved at Christmas time and winter.
Ingredients
2 medium navel oranges
1/2 cup butter-flavored shortening
1 cup sugar
1/2 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2-1/2 cups confectioners' sugar
1 tablespoon butter, melted
Directions
With a sharp knife, score each orange into quarters; remove peel. Use knife to remove white pith from peel and fruit; discard. Quarter oranges and place in a blender. Add peel; cover and process until smooth (mixture should measure 3/4 cup).
In a large bowl, cream shortening and sugar until light and fluffy. Beat in milk and 6 tablespoons orange mixture. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until blended.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-13 minutes or until set and edges are lightly browned. Remove to wire racks to cool.
For frosting, in a small bowl, combine confectioners' sugar, butter and enough of the remaining orange mixture to achieve spreading consistency. Frost cookies. Yield: about 4 dozen.
Nutrition Facts: 1 serving (2 each) equals 168 calories, 5 g fat (1 g saturated fat), 2 mg cholesterol, 100 mg sodium, 30 g carbohydrate, 1 g fiber, 1 g protein.
Peanut butter clusters Blondie
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
1 egg
3/4 cup confectioners' sugar
3/4 cup peanut butter
DIRECTIONS
In small bowl blend flour, cocoa and baking soda. Mix until well blended.
In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.
Roll filling into 30 - 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar.
Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.
PEANUT BUTTER BROWNIES by Joyce
1 brownie mix (any brand)
Reeses peanut butter cups (reg. size)
Mix brownies per package instructions
Grease muffin tin. Put 2 tablespoons of brownie mix in bottom. Add a Reeses peanut butter cup. Top with 2 tablespoons of brownie mix. Bake per brownie mix instructions.
UMMMMM GOOD
Martha Stwart Pumpkin Whoopie Pies
(with cream cheese filling)
Ingredients
Makes 12 whoopie pies
FOR THE PUMPKIN WHOOPIE COOKIES
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
FOR THE CREAM-CHEESE FILLING
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
Directions
1.Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2.In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3.Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4.Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5.Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
From Martha Stewart Show, October 2008
The Best Big, Fat, Chewy Cookie ( Vintage Primitives by Blondie)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Christy's Pecan Bars
1 package (18.25 oz) yellow cake mix (and brand will do)
1/2 cup all purpose flour
1/2 cup butter or margarine, melted
3 eggs divided
1 1/2 cups dark corn syrup
1/2 cup packed light brown sugar
1 tsp. vanilla extract
1 1/2 packages (8 oz packages) chopped pecans...about 3 cups
Preheat oven to 350 degrees. Coat a 13x9 pan with cooking spray. Line with enough foil to overhand long sides by 1"; coat the foil with cooking spray too (this stuff is sticky girls so if you don't mind cleaning the pan, you don't have to do the foil but I say do the foil! LOL). At medium speed beat cake mix with flour, butter, and one egg until stiff dough forms. Press dough into the bottom and 1 inch up the sides of the pan. Bake 20 minutes or until starting to brown; cool 10 minutes.
Beat remaining eggs with syrup, sugar, and vanilla until combined. Stir in pecans...then pour over the crust that you let cool. Bake 20 to 25 minutes, until filling is set. Cool on rack for 1 hour. Use foil to help remove from pan. Cut into bars and enjoy!
Here is another favorite that people make me make too. I save just a tad of the pecan filling from this recipe. I take a cupcake pan and line with the paper cups. I buy the already made sugar cookie dough and line the cup cake liner with some. Put about a tablespoon of the pecan filling in there and top with a whole half pecan. Bake until golden brown...I think 15 minutes maybe? I can't remember but you'll know, when they are light brown, they are done. Some like this BETTER then the recipe above.
I'll be making this too a few days before Christmas. Instead of buying gifts that we can't afford, I buy the shirt boxes and line with tissue, then wax paper and fill with all kinds of homemade goodies! The kids do sugar cookies, I do the above and choc & peanut butter fudge and choc chip cookies. Always a big hit and everyone loves getting these boxes.
Iced Pumpkin Cookies Deluxe
Ingredients:
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon allspice
2 cups vegetable shortening
2 cups granulated sugar
1 can (15 oz.) Libby's pure pumpkin
2 large eggs
4 teaspoons vanilla extract, divided
2 cups raisins
1 cup nuts, chopped
FROSTING
2/3 cup butter, softened
3 teaspoons to 4 rum extract
4 cups powdered sugar
1/2 cup evaporated milk
Directions:FOR COOKIES:PREHEAT oven to 350° F.COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets. BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting. FOR FROSTING:BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin)
S'Mores Bars ( from P&R Board)
3/4 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
18 whole graham crackers, crushed, about 3 cups
1/2 cup all-purpose flour
1/2 teaspoon salt
8 milk chocolate bars, approximately 1 1/2 ounces each
3 1/2 cups miniature marshmallows
Heat oven to 350°. Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Stir in crushed graham crackers, flour, and salt. Reserve 2 1/2 cups of the graham cracker mixture, and press remaining mixture over the bottom of a greased 13x9x2-inch baking pan.
Arrange chocolate bars, in a single layer, over graham cracker mixture in the pan. Sprinkle with marshmallows. Crumbled reserved 2 1/2 cups graham cracker mixture over the marshmallows. Bake for 25 to 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Cut into bars and cool completely.
Makes about 2 dozen bars.
Cinnamon Crackle Cookies (Donna A)
INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons ground nutmeg
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1/2 teaspoon salt
Additional sugar
DIRECTIONS
In a mixing bowl, cream butter, shortening and sugars. Add egg and extracts; mix well. Combine the next eight ingredients; gradually add to the creamed mixture.
Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-15 minutes or until lightly browned.
Peanut Butter No Bakes ( Judy R.)
1 cup sugar
1/2 stick of butter or margarine
2/3 cup of milk
Add these ingredients to a medium size sauce pan. Bring to boiling. Remove form heat and add:
1 cup of peanut butter
4 cups of quick oats
Stir really well but working quickly. Take a spoon and place spoonfuls of mixture onto wax paper. Once cool they are ready to eat!! These are YUMMY!
Banana Nut Snack Bars (Carole)
3 tbsp margarine or butter (do not use spread or tub products)
1 (10-1/2 oz.) bag miniature marshmallows (5-1/2 cups)
1 (10-1/2 oz.) bag miniature marshmallows (5-1/2 cups)
6 cups Banana Nut Cheerios
¼ cut semi sweet chocolate chips
1 tsp. Canola oil
Spray 13 x 9 pan with Pam. In large microwavable bowl, microwave margarine uncovered on high 30-45 seconds or until melted.
Add marshmallows. Toss until coated. Microwave uncovered on high 1 minute 15 seconds. Stirring every 30 seconds until mixture can be stirred smooth.
Stir in cereal until well blended. Press evenly in pan.
In small microwavable bowl, microwave chocolate chips and oil uncovered on high for 45-60 seconds. Stirring every 15 seconds until melted and smooth. Drizzle over bars.
Cool 1 hour or until glaze is set. Cut into bars.
Snickledoodle Cookies...
1 cup shortening
1 1/2 cup sugar
2 eggs
Mix together throughly
2 3/4 cup flour-self rising
2 tsp cream of tarter
Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 T. sugar and 2 tsp. cinnamon. Place about 2" apart on ungreased cookie sheet gently press your thumb in the middle. Bake until lightly brown, but still soft.
Oh, how you will enjoy these cookies. Fun for the children this thyme of year. I fill the middles with jellies, jams, or candied sprinkles, whatever your heart desires. These are yum, yum good!!!!
Oatmeal Breakfast Cookies
2 cups brown sugar
2 1/2 cups rolled oats
4 cups all-purpose flour
1 T baking soda
1 t baking powder
1 t salt
2 t cinnamon
1/4 cup canola oil
1/2 cup prune puree or prune baby food
2 T water
3 eggs
2 t vanilla extract
2 cups mix-ins (raisins, dried fruit, nuts, chocolate chips, etc)
Preheat oven to 350 F. Line cookie sheets with parchment paper.
In a large bowl, stir together the sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the oil, prune puree, water, eggs, and vanilla. Mix until well blended. Stir in the mix-ins. Scoop dough onto the cookie sheets, flattening slightly. Bake for 8-10 minutes, remove from the cookie sheet and cool on a wire rack. Makes about 3 dozen. These cookies don't get crisp...they stay soft.
Pumpkin Cookies
2 ½ C. Flour
1 tsp. Baking powder
1 tsp. Salt
¼ tsp. Nutmeg
¼ tsp. Ginger
1 tsp. Cinnamon
1 C. Shortening
1 ½ C Sugar
3 Eggs
1 Cup Canned Pumpkin (not Pie filling)
1 tsp. vanilla
½ tsp. Lemon Extract
1 C. Raisins
½ C. Chopped nuts
Topping
¼ C. Sugar
¼ tsp. Cinnamon
Sift together first 6 ingredients. Cream shortening and sugar, add eggs, pumpkin, vanilla, and lemon extract. Blend well & add dry sifted ingredients. Add raisins, nuts, and mix well. Chill. Drop by tsp. onto well greased cookie sheet. Flatten with a fork (dip fork in water to avoid sticking.)
Mix topping and sprinkle on each cookie
Bake at 400 degrees for 10 minutes. http://www.arenajosephina.blogspot.com/
Crust:
4 cups all purpose flour
2 cups sugar
1 1/2 cups cold margarine or butter
1 teaspoon ground cinnamon
Filling:
8 cups peeled, shredded zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For filling:
In a large saucepan, over medium low heat, cook and stir zucchini and lemon juice for 5 to 10 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.
For crust:
Combine flour and sugar in a bowl/ cut in margarine until mix resembles coarse crumbs. Stir in 1/2 cup zucchini mixture. Press half of crust mixture into a greased 15 x 10 by 1” pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375F for 35 to 40 minutes or until bubbly.
Easy Tootsie Rolls
2 tablespoons butter, softened
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar
1 teaspoon vanilla extract
3/4 cup dry milk powder
1/2 cup white corn syrup
Mix all ingredients together. Knead like you would for bread. Roll into rope shapes and cut into desired lengths.
double the recipe because everyone loves them!
Peanut Butter Bees
1/2 cup creamy peanut butter
2 Tbl butter/margarine softened
1/2 cup powdered sugar
3/4 cup graham cracker crumbs
1/3 cup sliced almonds, toasted if desired
Black gel icing in tube
In mixing bowl, cream peanut butter, butter and sugar until smooth. Add crumbs and mix well. Shape teaspoons of dough into 1 inch ovals and place on waxed paper lined cookie sheet. Pipe two or three stripes on each bee, insert two almonds for winds and use a toothpick to poke holes for eyes. Store in refrigerator
Yeehaaa… yum yum… it's Cowboy Cookies. Or, in this case, Cowgirl Cookies.
Make a few cookie mixes as a fun gift idea. Use the basic recipe and add the ingredients into these jars.
They're smooth Ball jars made especially for crafts...or regular might work too! And with a little fabric, labels and a brown suede bow, they're perfect little gifts.
Here's the recipe:
Cowgirl Cookies
1 1/3 cup all purpose flour, spooned into measuring cup & leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup m&ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 - 1/2 cup chopped pecans
Stir all the dry ingredients in a large mixing bowl.
Add
1 slightly beaten egg
1/2 cup butter (melted slightly in the microwave)
1 teaspoon vanilla
Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even need to use your hands to get everything incorporated.
Then roll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet and bake for about 10 minutes in a preheated 350 degree oven. I got about 26-28 cookies out of these.
Want to make some cute cookie mix gifts, too? Here's how.
Start with a 1 quart smooth Ball jar. I found these at Hobby Lobby craft store.
Layer the ingredients in like this:
First: flour, baking powder, baking soda and salt
Second: oats
Third: m&ms
Fourth: chocolate chips
Fifth: brown sugar
Sixth: white sugar
Seventh: chopped pecans
Pack each level down really tightly. I mean it. Pack it in. Or else it won't all fit. Also, I added the chopped pecans last, because if the ingredients were too much or not enough, then I could add more or less pecans to adjust. I'd rather sacrifice nuts than chocolate, you know. The ingredients should be flush to the top of the lid when you seal it up.
To decorate the top of the jars, get a spool of suede cord and some fabric.
Anyway, cut the fabric into 6 inch squares and the suede into 25 inch pieces. Place the fabric on top and tie ribbons around the lid to hold it in place.
Note: you can change the color of m&ms and give them as Halloween gifts, or Christmas gifts, too. Check out the seasonal m&ms in the candy aisle. They are usually available in special holiday colors or themes. The pink ones were in the Breast Cancer awareness bag. Also another great gift idea.
Yummy Treat!
Candy corn mixed with peanuts taste like a payday
Hurry-up Brownies
1 1/3 cup (1pkg) graham cracker crumbs, 1 1/2 cups choc chips 4 1/2 tablespoons unsaled butter, 1 14 oz can sweetened condensed milk
buttter a 9in pan, i sprayed with pam and laid parchment paper in it, heat oven to 350. blend the butter (melted) with milk, stir in graham cracker crumbs and choc chips, spread in pan. bake about 25 min let cool slice and wrap.
Scotcheroos
1cp sugar
1cp light Karo syrup
Bring to a boil, remove from heat and add 1 1/2cp peanut butter and stir until combined. Pour mixture over 5 cups of Special K and put into a 9 X 13" pan.
Melt 1 cp choc chips with 1 cp butterscotch chips and pour over cereal mixture. Let them set up and serve
Caramel Corn
3 bags microwave bags of popcorn.
Combine in a large pan: 2c. brown sugar, 1 1/2 cp white Karo syrup, 1 c. butter, 1 tsp salt. boil and stir often for about 2 1/2 minutes then add 1/2 tsp. baking soda and pour over popcorn.
Paula Deen Fudge ( no fail!)
1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners' sugar
1/2 cup cocoa powder
Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.
In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.
In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.
Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.
To serve candy, cut into squares.
DOUBLEDECKER FUDGE
2 c. (12 oz. pkg.) Reese peanut butter chips, divided
1/4 c. butter, melted
1/2 c. cocoa
1 tsp. vanilla
4-1/2 c. sugar
12 oz. can evaporated milk
1 jar marshmallow creme
1/4 c. butter
Line 13x9x2 inch pan with foil. Place 1 c. peanut butter chips in medium bowl, set aside. In second medium bowl, blend 1/4 c. melted butter, cocoa and vanilla until smooth. Add 1 c. peanut butters chips. In heavy, large pan, combine sugar, M.M. creme, evaporated milk and 1/4 c. butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil and stir 5 minutes. Remove from heat, immediately add half of hot mixture to bowl with peanut butter chip only. Pour remainder into cocoa mixture, stir to blend. Beat peanut butter mixture until chips are completely melted, spread evenly in pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over peanut butter layer. Let cool, remove from pan. Remove foil. Cut into squares. Store in airtight container. Makes 4 lbs.
PEANUT BRITTLE
2 c. sugar
1 tsp. vanilla
2 c. raw peanuts
1 c. light corn syrup
2 tsp. soda
1 tsp. butter
1/2 c. water
1/2 tsp. salt
Place sugar corn syrup and water in large kettle. Mix well and cook to 280°, stirring a little while cooking. Add butter and peanuts, then cook to 300°. Add vanilla, salt and soda, then quickly spread on well buttered table-top or countertop and stretch. Using fork, lift candy under edge and stretch. Work quickly to make thin. Let cool then break into pieces.
PEANUT BUTTER CUPS
1 stick soft butter or margarine
2 c. peanut butter
Powdered sugar (enough to make dough easy to handle) Blend margarine and peanut butter until creamy. Add powdered sugar a little at a time, first with a spoon, and then with hands. Coat inside of paper cups with melted chocolate coating. Shape into patty shapes to fill in cups. Seal tops with additional coating.
BUTTERSCOTCH CARAMELS
3/4 c. condensed milk
2 c. lt. brown sugar
1 c. butter
1/2 tsp. salt
1 c. dark Karo corn syrup
Cook together to 240°. Add 1 tsp. vanilla. Cook to 246°. Pour into buttered tin 1” deep. Press nuts into candy if desired. Cut when cool.
DIVINITY
3 c. sugar
3/4 c. water
2 egg whites
1/2 c. light corn syrup
1 tsp. vanilla
1/2 tsp. salt
1/2 c. nut meats
Cook sugar, syrup, water until hard ball stage. Beat egg whites until stiff. Add salt and vanilla to egg whites. Beat until mixture can be dropped from a spoon.
BUTTERCREAMS
FILLING
1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1-1/2 tsp. vanilla
4 c. powdered sugar
COATING
1 (12 oz.) bag semi-sweet real chocolate chips
2 T. shortening
In large mixer bowl combine butter and cream cheese. Beat at medium speed until smooth. Add vanilla. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed (4 to 5 minutes). If too soft, refrigerate until firm.Shape rounded teaspoonfuls of mixture into 1” balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).In saucepan melt chocolate chips and shortening over low heat (3-4 minutes). Dip buttercreams into chocolate mixture; let excess drip off. Place on waxed paper-lined baking sheet. Refrigerate to set (30 minutes). Makes 5 dozen.
EASY MAPLE CREAMS
CANDIES
1/2 c. butterscotch flavored chips
1/4 c. butter
1 (3 oz.) pkg. cream cheese, softened
1 tsp. maple extract
2-1/2 c. sifted powered sugar
TOPPING
1-1/2 squares (1-1/2 oz.) semi-sweet baking chocolate, broken
1 tsp. shortening
In saucepan melt butterscotch chips, butter, cream cheese and extract over low heat (3-5 minutes). Remove from heat. With wire whisk, stir in powdered sugar, 1 c. at a time, until smooth. Refrigerate 30 minutes.Shape mixture into 3/4” balls. Place on waxed paper-lined baking sheet. Flatten balls with bottom of glass to 1/4” thickness.1n 1-quart saucepan melt chocolate and shortening over low heat until smooth (1-2 minutes). Using fork, drizzle melted chocolate over candies. Refrigerate until firm (2 hours). Store refrigerated. Makes 48 candies.
CASHEW-CARAMEL CLUSTERS
25 caramel candies
1 T. water
2 c. unsalted cashews
1/2 c. milk chocolate chips
1/3 c. white baking chocolate
Spray baking sheet with nonstick vegetable-oil cooking spray. In double boiler, combine caramels and water. Cook, stirring, until smooth. Stir in cashews until coated; by teaspoonful, drop onto prepared baking sheets.Melt chocolate chips and baking chips separately over low heat, stirring until smooth. Spoon each into separate plastic food storage bags. Seal; squeeze each chocolate to corner. Snip corner of each bag and drizzle over candies. Let stand until firm. Makes 32 candies.
PEANUT BUTTER CHOCOLATE BALLS
FILLING
1 c. chunky peanut butter
1/4 c. butter, softened
1-3/4 c. powdered sugar
2 c. crisp rice cereal
COATING
1 c. butterscotch-flavored chips
1 c. semi-sweet real chocolate chips
1-1/2 T. shortening
In large mixer bowl combine peanut butter and butter. Beat at medium speed, scraping bowl often, until creamy (1 minute). Continue beating, gradually adding powdered sugar and scraping bowl often, until smooth (1-2 minutes). By hand, stir in cereal.Shape rounded teaspoonfuls of peanut butter mixture into balls; place on waxed paper-lined baking sheet. Cover, refrigerate at least 1 hour.In 1-quart saucepan combine all coating ingredients. Cook over medium heat, stirring constantly, until smooth (3-4 minutes). Remove from heat.Using a spoon, dip peanut butter balls into chocolate mixture, letting excess chocolate drip off. Place on waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set. 4 dozen candies.
NEVER FAIL FUDGE
1 can evaporated milk
1/2 lb. butter or margarine
5 c. sugar
1 lg. bag chocolate chips
1 lg. jar of marshmallow creme
1 c. chopped nuts (optional)
Place evaporated milk, butter and sugar in sauce pan. Bring to rolling boil for 6 minutes. Remove from heat and fold in chocolate chips and marshmallow creme. Add chopped nuts if desired. Stir until mixture starts to harden and pour in greased pan. Let cool for one hour.
CHOCOLATE-CARAMEL PECAN CLUSTERS
4-1/2 c. (1 lb.) pecan halves
2 c. sugar
2 c. whipping cream
3/4 c. light corn syrup
1/2 c. butter
1/8 tsp. salt
1 c. semi-sweet chocolate pieces
1 c. vanilla baking pieces
1/3 c. semi-sweet chocolate pieces
1 tsp. shortening
1/3 c. vanilla baking pieces
1 tsp. shortening
In a shallow baking pan, spread pecan halves in a thin layer. Bake in a 350° oven for 5-10 minutes or until pecans are a light golden brown, stirring once or twice. Remove from oven. Set aside. Line baking sheets with parchment paper or greased foil.For caramel mixture, in a 3-quart saucepan, combine sugar, 1/2 c. whipping cream, corn syrup, butter and salt. Cook and stir over medium-high heat to boiling.While boiling, very slowly add remaining 1/2 c. whipping cream. Reduce heat to medium-low. Cook stirring occasionally until mixture reaches 244°. Remove from heat and pour into a 4-cup glass measuring cup.Arrange 3-4 pecan halves 2” apart. Quickly pour half of the caramel mixture over the pecans. Repeat with remaining caramel mixture. Caramel will have cooled enough to mound.In a small saucepan, melt 1 c. chocolate pieces over low heat. In another small saucepan, melt 1 cup vanilla pieces over low heat. Spread half the caramel mounds with chocolate and half with vanilla.Using the same small saucepans, melt the 1/3 c. semi-sweet chocolate pieces and 1 tsp. shortening is one pan and 1/3 c. vanilla pieces and 1 tsp. shortening in the other. Drizzle chocolate over vanilla frosted candies and vanilla over the chocolate frosted candies. Drag a toothpick through the drizzle, if you like.Makes 30 to 35.
CAPPUCCINO CARAMELS
1 c. butter or margarine
2-1/4 c. (16 oz.pkg.) brown sugar
1 (14 oz.) can sweetened condensed milk
1 c. lt. corn syrup
3 T. instant coffee crystals
1 c. chopped walnuts
1 tsp. vanilla
1/2 to 1 tsp. finely shredded orange peel
Line baking pan with foil, extending foil over edges. Grease the foil with butter and set aside. Melt margarine or butter over low heat. Stir in brown sugar, condensed milk, corn syrup and coffee crystals. Cook over medium heat, stirring constantly, until candy reaches firm-ball stage (248°). Remove saucepan from heat and remove candy thermometer. Immediately stir in walnuts, vanilla and orange peel. Pour into prepared baking pan, smoothing the surface; cool. Use foil to remove from pan. Cut into squares using buttered knife.
WHITE-CHOCOLATE TRUFFLES
1/3 c. heavy cream
1 tsp. fresh grated lemon rind
8 oz. white chocolate, chopped
1 T. unsalted butter
1/2 tsp. vanilla
1/3 c. confectioners’ sugar OR 12 oz. white chocolate, melted for coating
In medium-size saucepan, heat cream and lemon rind until mixture begins to simmer. Remove from heat, stir in chopped white chocolate. Let stand 5 minutes.Add butter and vanilla, stir until smooth. Cover and refrigerate for at least 3 hours. By rounded measuring teaspoonfuls, scoop mixture onto waxed paper. Roll into balls, coating hands with confectioners sugar, if needed.Roll in confectioners sugar to coat or dip into melted white chocolate. Chill covered for at least 2 hours. Makes 24
candies.
WHITE-CAPPUCCINO TRUFFLES
1/2 c. heavy cream
2 tsp. instant espresso powder
8 oz. white chocolate, chopped
1 T. unsalted butter
1/2 tsp. vanilla
1/3 c. confectioners sugar OR 12 oz. white chocolate, melted for coating
24 small chocolate-coated espresso beans (optional)
In small saucepan, heat cream and espresso powder until almost simmering. Add chopped white chocolate and butter. Remove from heat; let stand for 5 minutes. Add vanilla, and stir until smooth. Cover, refrigerate for at least 3 hours.By rounded measuring teaspoonfuls, scoop mixture onto waxed paper. Roll mixture into balls, coating hands with confectioners sugar if needed.Roll in confectioners sugar or dip into melted white chocolate. Garnish each truffle with one small espresso bean. Makes 24.
DOUBLEDECKER FUDGE
2 c. (12 oz. pkg.) Reese peanut butter chips, divided
1/4 c. butter, melted
1/2 c. cocoa
1 tsp. vanilla
4-1/2 c. sugar
12 oz. can evaporated milk
1 jar marshmallow creme
1/4 c. butter
Line 13x9x2 inch pan with foil. Place 1 c. peanut butter chips in medium bowl, set aside. In second medium bowl, blend 1/4 c. melted butter, cocoa and vanilla until smooth. Add 1 c. peanut butters chips. In heavy, large pan, combine sugar, M.M. creme, evaporated milk and 1/4 c. butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil and stir 5 minutes. Remove from heat, immediately add half of hot mixture to bowl with peanut butter chip only. Pour remainder into cocoa mixture, stir to blend. Beat peanut butter mixture until chips are completely melted, spread evenly in pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over peanut butter layer. Let cool, remove from pan. Remove foil. Cut into squares. Store in airtight container. Makes 4 lbs.
PEANUT BRITTLE
2 c. sugar
1 tsp. vanilla
2 c. raw peanuts
1 c. light corn syrup
2 tsp. soda
1 tsp. butter
1/2 c. water
1/2 tsp. salt
Place sugar corn syrup and water in large kettle. Mix well and cook to 280°, stirring a little while cooking. Add butter and peanuts, then cook to 300°. Add vanilla, salt and soda, then quickly spread on well buttered table-top or countertop and stretch. Using fork, lift candy under edge and stretch. Work quickly to make thin. Let cool then break into pieces.
PEANUT BUTTER CUPS
1 stick soft butter or margarine
2 c. peanut butter
Powdered sugar (enough to make dough easy to handle) Blend margarine and peanut butter until creamy. Add powdered sugar a little at a time, first with a spoon, and then with hands. Coat inside of paper cups with melted chocolate coating. Shape into patty shapes to fill in cups. Seal tops with additional coating.
BUTTERSCOTCH CARAMELS
3/4 c. condensed milk
2 c. lt. brown sugar
1 c. butter
1/2 tsp. salt
1 c. dark Karo corn syrup
Cook together to 240°. Add 1 tsp. vanilla. Cook to 246°. Pour into buttered tin 1” deep. Press nuts into candy if desired. Cut when cool.
DIVINITY
3 c. sugar
3/4 c. water
2 egg whites
1/2 c. light corn syrup
1 tsp. vanilla
1/2 tsp. salt
1/2 c. nut meats
Cook sugar, syrup, water until hard ball stage. Beat egg whites until stiff. Add salt and vanilla to egg whites. Beat until mixture can be dropped from a spoon.
BUTTERCREAMS
FILLING
1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1-1/2 tsp. vanilla
4 c. powdered sugar
COATING
1 (12 oz.) bag semi-sweet real chocolate chips
2 T. shortening
In large mixer bowl combine butter and cream cheese. Beat at medium speed until smooth. Add vanilla. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed (4 to 5 minutes). If too soft, refrigerate until firm.Shape rounded teaspoonfuls of mixture into 1” balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).In saucepan melt chocolate chips and shortening over low heat (3-4 minutes). Dip buttercreams into chocolate mixture; let excess drip off. Place on waxed paper-lined baking sheet. Refrigerate to set (30 minutes). Makes 5 dozen.
EASY MAPLE CREAMS
CANDIES
1/2 c. butterscotch flavored chips
1/4 c. butter
1 (3 oz.) pkg. cream cheese, softened
1 tsp. maple extract
2-1/2 c. sifted powered sugar
TOPPING
1-1/2 squares (1-1/2 oz.) semi-sweet baking chocolate, broken
1 tsp. shortening
In saucepan melt butterscotch chips, butter, cream cheese and extract over low heat (3-5 minutes). Remove from heat. With wire whisk, stir in powdered sugar, 1 c. at a time, until smooth. Refrigerate 30 minutes.Shape mixture into 3/4” balls. Place on waxed paper-lined baking sheet. Flatten balls with bottom of glass to 1/4” thickness.1n 1-quart saucepan melt chocolate and shortening over low heat until smooth (1-2 minutes). Using fork, drizzle melted chocolate over candies. Refrigerate until firm (2 hours). Store refrigerated. Makes 48 candies.
CASHEW-CARAMEL CLUSTERS
25 caramel candies
1 T. water
2 c. unsalted cashews
1/2 c. milk chocolate chips
1/3 c. white baking chocolate
Spray baking sheet with nonstick vegetable-oil cooking spray. In double boiler, combine caramels and water. Cook, stirring, until smooth. Stir in cashews until coated; by teaspoonful, drop onto prepared baking sheets.Melt chocolate chips and baking chips separately over low heat, stirring until smooth. Spoon each into separate plastic food storage bags. Seal; squeeze each chocolate to corner. Snip corner of each bag and drizzle over candies. Let stand until firm. Makes 32 candies.
PEANUT BUTTER CHOCOLATE BALLS
FILLING
1 c. chunky peanut butter
1/4 c. butter, softened
1-3/4 c. powdered sugar
2 c. crisp rice cereal
COATING
1 c. butterscotch-flavored chips
1 c. semi-sweet real chocolate chips
1-1/2 T. shortening
In large mixer bowl combine peanut butter and butter. Beat at medium speed, scraping bowl often, until creamy (1 minute). Continue beating, gradually adding powdered sugar and scraping bowl often, until smooth (1-2 minutes). By hand, stir in cereal.Shape rounded teaspoonfuls of peanut butter mixture into balls; place on waxed paper-lined baking sheet. Cover, refrigerate at least 1 hour.In 1-quart saucepan combine all coating ingredients. Cook over medium heat, stirring constantly, until smooth (3-4 minutes). Remove from heat.Using a spoon, dip peanut butter balls into chocolate mixture, letting excess chocolate drip off. Place on waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set. 4 dozen candies.
NEVER FAIL FUDGE
1 can evaporated milk
1/2 lb. butter or margarine
5 c. sugar
1 lg. bag chocolate chips
1 lg. jar of marshmallow creme
1 c. chopped nuts (optional)
Place evaporated milk, butter and sugar in sauce pan. Bring to rolling boil for 6 minutes. Remove from heat and fold in chocolate chips and marshmallow creme. Add chopped nuts if desired. Stir until mixture starts to harden and pour in greased pan. Let cool for one hour.
CHOCOLATE-CARAMEL PECAN CLUSTERS
4-1/2 c. (1 lb.) pecan halves
2 c. sugar
2 c. whipping cream
3/4 c. light corn syrup
1/2 c. butter
1/8 tsp. salt
1 c. semi-sweet chocolate pieces
1 c. vanilla baking pieces
1/3 c. semi-sweet chocolate pieces
1 tsp. shortening
1/3 c. vanilla baking pieces
1 tsp. shortening
In a shallow baking pan, spread pecan halves in a thin layer. Bake in a 350° oven for 5-10 minutes or until pecans are a light golden brown, stirring once or twice. Remove from oven. Set aside. Line baking sheets with parchment paper or greased foil.For caramel mixture, in a 3-quart saucepan, combine sugar, 1/2 c. whipping cream, corn syrup, butter and salt. Cook and stir over medium-high heat to boiling.While boiling, very slowly add remaining 1/2 c. whipping cream. Reduce heat to medium-low. Cook stirring occasionally until mixture reaches 244°. Remove from heat and pour into a 4-cup glass measuring cup.Arrange 3-4 pecan halves 2” apart. Quickly pour half of the caramel mixture over the pecans. Repeat with remaining caramel mixture. Caramel will have cooled enough to mound.In a small saucepan, melt 1 c. chocolate pieces over low heat. In another small saucepan, melt 1 cup vanilla pieces over low heat. Spread half the caramel mounds with chocolate and half with vanilla.Using the same small saucepans, melt the 1/3 c. semi-sweet chocolate pieces and 1 tsp. shortening is one pan and 1/3 c. vanilla pieces and 1 tsp. shortening in the other. Drizzle chocolate over vanilla frosted candies and vanilla over the chocolate frosted candies. Drag a toothpick through the drizzle, if you like.Makes 30 to 35.
CAPPUCCINO CARAMELS
1 c. butter or margarine
2-1/4 c. (16 oz.pkg.) brown sugar
1 (14 oz.) can sweetened condensed milk
1 c. lt. corn syrup
3 T. instant coffee crystals
1 c. chopped walnuts
1 tsp. vanilla
1/2 to 1 tsp. finely shredded orange peel
Line baking pan with foil, extending foil over edges. Grease the foil with butter and set aside. Melt margarine or butter over low heat. Stir in brown sugar, condensed milk, corn syrup and coffee crystals. Cook over medium heat, stirring constantly, until candy reaches firm-ball stage (248°). Remove saucepan from heat and remove candy thermometer. Immediately stir in walnuts, vanilla and orange peel. Pour into prepared baking pan, smoothing the surface; cool. Use foil to remove from pan. Cut into squares using buttered knife.
WHITE-CHOCOLATE TRUFFLES
1/3 c. heavy cream
1 tsp. fresh grated lemon rind
8 oz. white chocolate, chopped
1 T. unsalted butter
1/2 tsp. vanilla
1/3 c. confectioners’ sugar OR 12 oz. white chocolate, melted for coating
In medium-size saucepan, heat cream and lemon rind until mixture begins to simmer. Remove from heat, stir in chopped white chocolate. Let stand 5 minutes.Add butter and vanilla, stir until smooth. Cover and refrigerate for at least 3 hours. By rounded measuring teaspoonfuls, scoop mixture onto waxed paper. Roll into balls, coating hands with confectioners sugar, if needed.Roll in confectioners sugar to coat or dip into melted white chocolate. Chill covered for at least 2 hours. Makes 24
candies.
WHITE-CAPPUCCINO TRUFFLES
1/2 c. heavy cream
2 tsp. instant espresso powder
8 oz. white chocolate, chopped
1 T. unsalted butter
1/2 tsp. vanilla
1/3 c. confectioners sugar OR 12 oz. white chocolate, melted for coating
24 small chocolate-coated espresso beans (optional)
In small saucepan, heat cream and espresso powder until almost simmering. Add chopped white chocolate and butter. Remove from heat; let stand for 5 minutes. Add vanilla, and stir until smooth. Cover, refrigerate for at least 3 hours.By rounded measuring teaspoonfuls, scoop mixture onto waxed paper. Roll mixture into balls, coating hands with confectioners sugar if needed.Roll in confectioners sugar or dip into melted white chocolate. Garnish each truffle with one small espresso bean. Makes 24.
DOUBLEDECKER FUDGE
2 c. (12 oz. pkg.) Reese peanut butter chips, divided
1/4 c. butter, melted
1/2 c. cocoa
1 tsp. vanilla
4-1/2 c. sugar
12 oz. can evaporated milk
1 jar marshmallow creme
1/4 c. butter
Line 13x9x2 inch pan with foil. Place 1 c. peanut butter chips in medium bowl, set aside. In second medium bowl, blend 1/4 c. melted butter, cocoa and vanilla until smooth. Add 1 c. peanut butters chips. In heavy, large pan, combine sugar, M.M. creme, evaporated milk and 1/4 c. butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil and stir 5 minutes. Remove from heat, immediately add half of hot mixture to bowl with peanut butter chip only. Pour remainder into cocoa mixture, stir to blend. Beat peanut butter mixture until chips are completely melted, spread evenly in pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over peanut butter layer. Let cool, remove from pan. Remove foil. Cut into squares. Store in airtight container. Makes 4 lbs.
PEANUT BRITTLE
2 c. sugar
1 tsp. vanilla
2 c. raw peanuts
1 c. light corn syrup
2 tsp. soda
1 tsp. butter
1/2 c. water
1/2 tsp. salt
Place sugar corn syrup and water in large kettle. Mix well and cook to 280°, stirring a little while cooking. Add butter and peanuts, then cook to 300°. Add vanilla, salt and soda, then quickly spread on well buttered table-top or countertop and stretch. Using fork, lift candy under edge and stretch. Work quickly to make thin. Let cool then break into pieces.
PEANUT BUTTER CUPS
1 stick soft butter or margarine
2 c. peanut butter
Powdered sugar (enough to make dough easy to handle) Blend margarine and peanut butter until creamy. Add powdered sugar a little at a time, first with a spoon, and then with hands. Coat inside of paper cups with melted chocolate coating. Shape into patty shapes to fill in cups. Seal tops with additional coating.
BUTTERSCOTCH CARAMELS
3/4 c. condensed milk
2 c. lt. brown sugar
1 c. butter
1/2 tsp. salt
1 c. dark Karo corn syrup
Cook together to 240°. Add 1 tsp. vanilla. Cook to 246°. Pour into buttered tin 1” deep. Press nuts into candy if desired. Cut when cool.
DIVINITY
3 c. sugar
3/4 c. water
2 egg whites
1/2 c. light corn syrup
1 tsp. vanilla
1/2 tsp. salt
1/2 c. nut meats
Cook sugar, syrup, water until hard ball stage. Beat egg whites until stiff. Add salt and vanilla to egg whites. Beat until mixture can be dropped from a spoon.
BUTTERCREAMS
FILLING
1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1-1/2 tsp. vanilla
4 c. powdered sugar
COATING
1 (12 oz.) bag semi-sweet real chocolate chips
2 T. shortening
In large mixer bowl combine butter and cream cheese. Beat at medium speed until smooth. Add vanilla. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed (4 to 5 minutes). If too soft, refrigerate until firm.Shape rounded teaspoonfuls of mixture into 1” balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).In saucepan melt chocolate chips and shortening over low heat (3-4 minutes). Dip buttercreams into chocolate mixture; let excess drip off. Place on waxed paper-lined baking sheet. Refrigerate to set (30 minutes). Makes 5 dozen.
EASY MAPLE CREAMS
CANDIES
1/2 c. butterscotch flavored chips
1/4 c. butter
1 (3 oz.) pkg. cream cheese, softened
1 tsp. maple extract
2-1/2 c. sifted powered sugar
TOPPING
1-1/2 squares (1-1/2 oz.) semi-sweet baking chocolate, broken
1 tsp. shortening
In saucepan melt butterscotch chips, butter, cream cheese and extract over low heat (3-5 minutes). Remove from heat. With wire whisk, stir in powdered sugar, 1 c. at a time, until smooth. Refrigerate 30 minutes.Shape mixture into 3/4” balls. Place on waxed paper-lined baking sheet. Flatten balls with bottom of glass to 1/4” thickness.1n 1-quart saucepan melt chocolate and shortening over low heat until smooth (1-2 minutes). Using fork, drizzle melted chocolate over candies. Refrigerate until firm (2 hours). Store refrigerated. Makes 48 candies.
CASHEW-CARAMEL CLUSTERS
25 caramel candies
1 T. water
2 c. unsalted cashews
1/2 c. milk chocolate chips
1/3 c. white baking chocolate
Spray baking sheet with nonstick vegetable-oil cooking spray. In double boiler, combine caramels and water. Cook, stirring, until smooth. Stir in cashews until coated; by teaspoonful, drop onto prepared baking sheets.Melt chocolate chips and baking chips separately over low heat, stirring until smooth. Spoon each into separate plastic food storage bags. Seal; squeeze each chocolate to corner. Snip corner of each bag and drizzle over candies. Let stand until firm. Makes 32 candies.
PEANUT BUTTER CHOCOLATE BALLS
FILLING
1 c. chunky peanut butter
1/4 c. butter, softened
1-3/4 c. powdered sugar
2 c. crisp rice cereal
COATING
1 c. butterscotch-flavored chips
1 c. semi-sweet real chocolate chips
1-1/2 T. shortening
In large mixer bowl combine peanut butter and butter. Beat at medium speed, scraping bowl often, until creamy (1 minute). Continue beating, gradually adding powdered sugar and scraping bowl often, until smooth (1-2 minutes). By hand, stir in cereal.Shape rounded teaspoonfuls of peanut butter mixture into balls; place on waxed paper-lined baking sheet. Cover, refrigerate at least 1 hour.In 1-quart saucepan combine all coating ingredients. Cook over medium heat, stirring constantly, until smooth (3-4 minutes). Remove from heat.Using a spoon, dip peanut butter balls into chocolate mixture, letting excess chocolate drip off. Place on waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set. 4 dozen candies.
NEVER FAIL FUDGE
1 can evaporated milk
1/2 lb. butter or margarine
5 c. sugar
1 lg. bag chocolate chips
1 lg. jar of marshmallow creme
1 c. chopped nuts (optional)
Place evaporated milk, butter and sugar in sauce pan. Bring to rolling boil for 6 minutes. Remove from heat and fold in chocolate chips and marshmallow creme. Add chopped nuts if desired. Stir until mixture starts to harden and pour in greased pan. Let cool for one hour.
CHOCOLATE-CARAMEL PECAN CLUSTERS
4-1/2 c. (1 lb.) pecan halves
2 c. sugar
2 c. whipping cream
3/4 c. light corn syrup
1/2 c. butter
1/8 tsp. salt
1 c. semi-sweet chocolate pieces
1 c. vanilla baking pieces
1/3 c. semi-sweet chocolate pieces
1 tsp. shortening
1/3 c. vanilla baking pieces
1 tsp. shortening
In a shallow baking pan, spread pecan halves in a thin layer. Bake in a 350° oven for 5-10 minutes or until pecans are a light golden brown, stirring once or twice. Remove from oven. Set aside. Line baking sheets with parchment paper or greased foil.For caramel mixture, in a 3-quart saucepan, combine sugar, 1/2 c. whipping cream, corn syrup, butter and salt. Cook and stir over medium-high heat to boiling.While boiling, very slowly add remaining 1/2 c. whipping cream. Reduce heat to medium-low. Cook stirring occasionally until mixture reaches 244°. Remove from heat and pour into a 4-cup glass measuring cup.Arrange 3-4 pecan halves 2” apart. Quickly pour half of the caramel mixture over the pecans. Repeat with remaining caramel mixture. Caramel will have cooled enough to mound.In a small saucepan, melt 1 c. chocolate pieces over low heat. In another small saucepan, melt 1 cup vanilla pieces over low heat. Spread half the caramel mounds with chocolate and half with vanilla.Using the same small saucepans, melt the 1/3 c. semi-sweet chocolate pieces and 1 tsp. shortening is one pan and 1/3 c. vanilla pieces and 1 tsp. shortening in the other. Drizzle chocolate over vanilla frosted candies and vanilla over the chocolate frosted candies. Drag a toothpick through the drizzle, if you like.Makes 30 to 35.
CAPPUCCINO CARAMELS
1 c. butter or margarine
2-1/4 c. (16 oz.pkg.) brown sugar
1 (14 oz.) can sweetened condensed milk
1 c. lt. corn syrup
3 T. instant coffee crystals
1 c. chopped walnuts
1 tsp. vanilla
1/2 to 1 tsp. finely shredded orange peel
Line baking pan with foil, extending foil over edges. Grease the foil with butter and set aside. Melt margarine or butter over low heat. Stir in brown sugar, condensed milk, corn syrup and coffee crystals. Cook over medium heat, stirring constantly, until candy reaches firm-ball stage (248°). Remove saucepan from heat and remove candy thermometer. Immediately stir in walnuts, vanilla and orange peel. Pour into prepared baking pan, smoothing the surface; cool. Use foil to remove from pan. Cut into squares using buttered knife.
WHITE-CHOCOLATE TRUFFLES
1/3 c. heavy cream
1 tsp. fresh grated lemon rind
8 oz. white chocolate, chopped
1 T. unsalted butter
1/2 tsp. vanilla
1/3 c. confectioners’ sugar OR 12 oz. white chocolate, melted for coating
In medium-size saucepan, heat cream and lemon rind until mixture begins to simmer. Remove from heat, stir in chopped white chocolate. Let stand 5 minutes.Add butter and vanilla, stir until smooth. Cover and refrigerate for at least 3 hours. By rounded measuring teaspoonfuls, scoop mixture onto waxed paper. Roll into balls, coating hands with confectioners sugar, if needed.Roll in confectioners sugar to coat or dip into melted white chocolate. Chill covered for at least 2 hours. Makes 24
candies.
WHITE-CAPPUCCINO TRUFFLES
1/2 c. heavy cream
2 tsp. instant espresso powder
8 oz. white chocolate, chopped
1 T. unsalted butter
1/2 tsp. vanilla
1/3 c. confectioners sugar OR 12 oz. white chocolate, melted for coating
24 small chocolate-coated espresso beans (optional)
In small saucepan, heat cream and espresso powder until almost simmering. Add chopped white chocolate and butter. Remove from heat; let stand for 5 minutes. Add vanilla, and stir until smooth. Cover, refrigerate for at least 3 hours.By rounded measuring teaspoonfuls, scoop mixture onto waxed paper. Roll mixture into balls, coating hands with confectioners sugar if needed.Roll in confectioners sugar or dip into melted white chocolate. Garnish each truffle with one small espresso bean. Makes 24.
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