From Mary Carey
Ingredients
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
¾ cups granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet morsels
1 cup chopped nuts
Directions
Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in a large bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in flour mixture. Stir in morsels and nuts. Drop by rounded Tablespoonfuls onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Let stand for 2 minutes. Remove to wire rack to cool completely.
Showing posts with label 7- Dessert / Cookies. Show all posts
Showing posts with label 7- Dessert / Cookies. Show all posts
Wednesday, January 14, 2009
Dessert / Cookies: Saltine Toffee Cookies
From Shelly Carey
Ingredients
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semi-sweet chocolate chips
¾ cup chopped pecans
Directions
Preheat oven to 400 degrees. Line a cookie sheet with saltine crackers in a single layer. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers immediately.
Bake at 400 degrees for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
Ingredients
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semi-sweet chocolate chips
¾ cup chopped pecans
Directions
Preheat oven to 400 degrees. Line a cookie sheet with saltine crackers in a single layer. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers immediately.
Bake at 400 degrees for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
Dessert / Cookies: Peanut Butter Cookies
From Mary Carey
Ingredients
1 ¾ cups sifted flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
½ cup granulated sugar
1 egg
2 Tablespoons cold water
1 teaspoon vanilla
½ cup Peter Pan creamy peanut butter
½ cup brown sugar
Directions
Mix and sift flour, baking soda and salt. Cream butter and peanut butter; add sugars gradually and cream until fluffy. Add remaining ingredients and mix well. Add sifted ingredients gradually and mix. Using about one Tablespoon dough for each and shape into balls; crease each cookie with the tines of a fork to flatten to about 3/8 inch thickness. Sprinkle with colored sugar if desired.
Bake on ungreased baking sheets in a preheated 350 degree oven about 10 minutes.
Yields 3 dozen.
Ingredients
1 ¾ cups sifted flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
½ cup granulated sugar
1 egg
2 Tablespoons cold water
1 teaspoon vanilla
½ cup Peter Pan creamy peanut butter
½ cup brown sugar
Directions
Mix and sift flour, baking soda and salt. Cream butter and peanut butter; add sugars gradually and cream until fluffy. Add remaining ingredients and mix well. Add sifted ingredients gradually and mix. Using about one Tablespoon dough for each and shape into balls; crease each cookie with the tines of a fork to flatten to about 3/8 inch thickness. Sprinkle with colored sugar if desired.
Bake on ungreased baking sheets in a preheated 350 degree oven about 10 minutes.
Yields 3 dozen.
Dessert / Cookies: Cinnamon Walnut Refrigerator Cookies
From Mary Carey
Note: This recipe originated with Granny Puza
Ingredients
1/3 cup butter
3 Tablespoons Crisco
1/3 cup sugar
1/3 cup brown sugar, packed
2/3 cup finely chopped walnuts
1 ½ cups sifted flour
1 teaspoon cinnamon
¼ teaspoon soda
1 egg
Directions
Cream butter and Crisco. Add sugars gradually; beat in egg. Blend in sifted dry ingredients and nuts. Chill until firm enough to handle. Shape into bars 1 ¼ inch square. Wrap in waxed paper. Chill overnight. Cut into thin slices; place on greased cookie sheets. Bake at 350 degrees about 8 minutes.
Yields 7 dozen cookies.
Note: This recipe originated with Granny Puza
Ingredients
1/3 cup butter
3 Tablespoons Crisco
1/3 cup sugar
1/3 cup brown sugar, packed
2/3 cup finely chopped walnuts
1 ½ cups sifted flour
1 teaspoon cinnamon
¼ teaspoon soda
1 egg
Directions
Cream butter and Crisco. Add sugars gradually; beat in egg. Blend in sifted dry ingredients and nuts. Chill until firm enough to handle. Shape into bars 1 ¼ inch square. Wrap in waxed paper. Chill overnight. Cut into thin slices; place on greased cookie sheets. Bake at 350 degrees about 8 minutes.
Yields 7 dozen cookies.
Tuesday, December 9, 2008
Dessert / Cookies: Buckeye Balls
From Kathy Lysen
Ingredients
1/2 cup butter, melted
1 lb. confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 Tablespoon shortening
Directions
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Ingredients
1/2 cup butter, melted
1 lb. confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 Tablespoon shortening
Directions
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Saturday, November 22, 2008
Dessert / Cookies: The Best Oatmeal Cookies
From Shelly Carey
Ingredients:
¾ cup shortening
1 cup firmly-packed brown sugar
½ cup sugar
1 egg
1/3 cup water
1 teaspoon vanilla
3 cups Quaker’s Quick-cook oats, uncooked
1 cup Gold Medal all-purpose flour
1 teaspoon salt
½ teaspoon soda
Directions:
Beat together shortening, brown sugar, sugar, egg, water and vanilla, until creamy.
Combine all remaining ingredients and add to mix.
Drop ¼ cup-sized amounts on cookie sheet (approximately 6 per sheet).
For oatmeal chocolate chip cookies, add 1 cup chocolate chips and mix well.
For oatmeal raisin cookies, add 1 cup raisins and mix well.
Bake at 325 for 17 minutes. Cookies will appear to still need more time cooking, but remove from oven after 17 minutes. The cookies will set-up further after removing from oven.
Yields 1 dozen 4-inch cookies.
Dessert / Cookies: The Original Neiman Marcus $250 Cookie Recipe
From Shelly Carey
Ingredients
2 cups butter
2 cups white sugar
4 eggs
2 teaspoons vanilla
4 cups flour
2 tsp baking soda
5 cups blended oatmeal (measure 5c. then put that in the blender. Blend to fine powder)
4 cups chocolate chips or 24 oz.
2 cups brown sugar
1 teaspoon salt
8 oz Hershey bar grated
2 teaspoons baking powder
3 cups chopped nuts (your choice, but we like pecans best)
Directions
Preheat oven to 300 degrees.
In large bowl, beat butter, sugar and brown sugar. Add eggs, and vanilla until light and fluffy.
Combine the flour, baking soda, and salt; stir into the butter mixture until well blended. Add all remaining ingredients. For each cookie, drop ¼ cup of cookie dough onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Ingredients
2 cups butter
2 cups white sugar
4 eggs
2 teaspoons vanilla
4 cups flour
2 tsp baking soda
5 cups blended oatmeal (measure 5c. then put that in the blender. Blend to fine powder)
4 cups chocolate chips or 24 oz.
2 cups brown sugar
1 teaspoon salt
8 oz Hershey bar grated
2 teaspoons baking powder
3 cups chopped nuts (your choice, but we like pecans best)
Directions
Preheat oven to 300 degrees.
In large bowl, beat butter, sugar and brown sugar. Add eggs, and vanilla until light and fluffy.
Combine the flour, baking soda, and salt; stir into the butter mixture until well blended. Add all remaining ingredients. For each cookie, drop ¼ cup of cookie dough onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Dessert / Cookies: Surprise Candy Bar Cookies
From Shelly Carey
Ingredients
1 Duncan Hines sugar cookie mix
Mini Snickers, cut-up Heath candy bars or York Peppermint Patties
Cinnamon
Sugar
Directions
After mixing the ingredients for the sugar cookie mix, scoop 1 1/2 T of dough out.
Cut up pieces of Heath Bar candy bars (4 or 5 pieces per mini candy bar) or candy of your choice. Press a piece of candy bar into each dough ball. Work the dough around the bar so that none of the candy is exposed. Bake cookies according to sugar cookie mix directions. After removing cookies from oven, sprinkle cinnamon-sugar mixture on top of them.
Ingredients
1 Duncan Hines sugar cookie mix
Mini Snickers, cut-up Heath candy bars or York Peppermint Patties
Cinnamon
Sugar
Directions
After mixing the ingredients for the sugar cookie mix, scoop 1 1/2 T of dough out.
Cut up pieces of Heath Bar candy bars (4 or 5 pieces per mini candy bar) or candy of your choice. Press a piece of candy bar into each dough ball. Work the dough around the bar so that none of the candy is exposed. Bake cookies according to sugar cookie mix directions. After removing cookies from oven, sprinkle cinnamon-sugar mixture on top of them.
Dessert / Cookies: Sour Cream Cut-Out Cookies
From Mary Carey (recipe from Diana Schuvie)
Ingredients
1 cup softened butter
1-1/2 cups sugar
½ cup sour cream
1 teaspoon baking soda
½ teaspoon vanilla
pinch of salt
4 egg yolks
4 cups flour
Directions
Blend butter, sugar and sour cream.
Add soda, vanilla, salt & egg yolks, blend. Add flour. Roll and cut out cookies.
Bake 9-10 minutes in 350 degree oven on ungreased cookie sheets. Frost cookies when cool.
Ingredients
1 cup softened butter
1-1/2 cups sugar
½ cup sour cream
1 teaspoon baking soda
½ teaspoon vanilla
pinch of salt
4 egg yolks
4 cups flour
Directions
Blend butter, sugar and sour cream.
Add soda, vanilla, salt & egg yolks, blend. Add flour. Roll and cut out cookies.
Bake 9-10 minutes in 350 degree oven on ungreased cookie sheets. Frost cookies when cool.
Dessert / Cookies: Snickers-Surprise Cookies
From Shelly Carey
Ingredients
½ cup granulated sugar
½ cup firmly-packed brown sugar
½ cup butter, softened
½ cup peanut butter
1 teaspoon vanilla extract
1 egg
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
10 miniature Snickers
Directions
Preheat oven to 350 degrees.
In a large bowl, combine sugar, brown sugar, butter, peanut butter, vanilla and egg. Beat well. Add flour, baking powder, baking soda and salt to sugar mixture. Mix well. Shape about 1/3 cup dough smoothly around each candy piece, making sure bar is completely covered. Place four inches apart on ungreased cookie sheets.
Bake at 350 degrees for 13-16 minutes or until golden brown. Cool 10 minutes. Remove from cookie sheets. Cool completely.
Ingredients
½ cup granulated sugar
½ cup firmly-packed brown sugar
½ cup butter, softened
½ cup peanut butter
1 teaspoon vanilla extract
1 egg
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
10 miniature Snickers
Directions
Preheat oven to 350 degrees.
In a large bowl, combine sugar, brown sugar, butter, peanut butter, vanilla and egg. Beat well. Add flour, baking powder, baking soda and salt to sugar mixture. Mix well. Shape about 1/3 cup dough smoothly around each candy piece, making sure bar is completely covered. Place four inches apart on ungreased cookie sheets.
Bake at 350 degrees for 13-16 minutes or until golden brown. Cool 10 minutes. Remove from cookie sheets. Cool completely.
Dessert / Cookies: Snickerdoodles
From Mary Carey
Ingredients
1 cup softened shortening / part butter
1 ¼ cup sugar
2 eggs
2 ¾ cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 Tablespoons sugar
1 ½ teaspoons cinnamon
Directions
Mix the softened shortening / part butter, 1 ¼ cup sugar and 2 eggs together.
Sift the flour, cream of tartar, baking soda and salt together. Stir into the butter mixture.
Roll into balls the size of small walnuts. Roll in mixture of 2 Tablespoons sugar and 1-1/2 teaspoon cinnamon. Place 2 inches apart on un-greased baking sheet. Bake at 400 degrees for 8-10 minutes, or until lightly browned, but still soft.
Cookies puff first and then flatten. Yields 5 dozen 2” cookies.
Ingredients
1 cup softened shortening / part butter
1 ¼ cup sugar
2 eggs
2 ¾ cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 Tablespoons sugar
1 ½ teaspoons cinnamon
Directions
Mix the softened shortening / part butter, 1 ¼ cup sugar and 2 eggs together.
Sift the flour, cream of tartar, baking soda and salt together. Stir into the butter mixture.
Roll into balls the size of small walnuts. Roll in mixture of 2 Tablespoons sugar and 1-1/2 teaspoon cinnamon. Place 2 inches apart on un-greased baking sheet. Bake at 400 degrees for 8-10 minutes, or until lightly browned, but still soft.
Cookies puff first and then flatten. Yields 5 dozen 2” cookies.
Dessert / Cookies: Rolos Pretzel Treats
From Shelly Carey
Ingredients
1 bag of pretzels (square-shaped with waffle pattern)
1 bag of Rolos chocolate candies, unwrapped
1 bag pecan halves
Directions
Preheat oven to 250 degrees.
Line a cookie sheet with aluminum foil. Place pretzels on foil. Top each pretzel with a Rolo candy. Bake at 250 degrees for 4 minutes (candies will retain their shape). Remove from oven.
Place pecan halves on top of Rolos and press down so that the candy fills the pretzel. Cool slightly. Refrigerate for 10 minutes.
Ingredients
1 bag of pretzels (square-shaped with waffle pattern)
1 bag of Rolos chocolate candies, unwrapped
1 bag pecan halves
Directions
Preheat oven to 250 degrees.
Line a cookie sheet with aluminum foil. Place pretzels on foil. Top each pretzel with a Rolo candy. Bake at 250 degrees for 4 minutes (candies will retain their shape). Remove from oven.
Place pecan halves on top of Rolos and press down so that the candy fills the pretzel. Cool slightly. Refrigerate for 10 minutes.
Dessert / Cookies: Raspberry Truffle Squares
From Shelly Carey
Note: These are very rich, but so good!
Ingredients
2 cups (four sticks) unsalted butter
2 ¾ cups sugar
6 oz semi-sweet (or bittersweet) chocolate, chopped
1 teaspoon salt (if you use salted butter, reduce salt to ½ tsp)
2 teaspoons vanilla
1 teaspoon raspberry extract or flavoring, (if you can find this. If not, omit).
4 large eggs
1 ½ cups all-purpose flour
Topping
½ cup raspberry jam
4 oz chopped semisweet (or bittersweet) chocolate, chopped
4 oz heavy cream
Directions
Preheat oven to 400 degrees. Melt the sugar and butter together in a saucepan or in the microwave. Cool to lukewarm. Add the chocolate, stirring until totally melted. Stir in salt, vanilla and raspberry flavor.
Whisk in the eggs, then flour. Pour the batter into an ungreased 9 x 13-inch pan, shaking it to level the batter. Bake the bars for 30 minutes. The bars I the middle of the pan might feel soft and undercooked, but they should be pulling away from the edges of the pan. Remove from the oven. Heat the jam slightly, then spread it evenly over the warm bars. Cool for 30 minutes.
Melt the chocolate and ream together, stirring until smooth. Spread over the squares. Allow to cool for several hours, or overnight. Cut into small squares (about 1 ¼ by 1 ¼ inches).
The squares will keep, well wrapped and refrigerated or frozen, for several weeks. Allow to warm to room temperature before serving.
Preheat oven to 350 degrees. Combine the cake mix, one egg and butter together and mix well. Pat into a lightly greased glass 13 x 9-inch baking pan. Sprinkle pecans over the cake mix layer.
Beat 2 eggs, powdered sugar, cream cheese and vanilla. Pour oven cake mix in glass dish. Bake at 350 for 40 minutes, or until light brown. You do want the center to be a little gooey, so do not over bake. Cool and cut into small squares. Makes 80 squares.
Dessert / Cookies: Peppermint Twist Cookies
From Mary Carey
Ingredients
½ cup butter
½ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
½ teaspoon peppermint
2 ½ cups flour
1 teaspoon salt
¾ teaspoons red food coloring (and / or green food coloring)
Candy canes
Directions
Preheat oven to 375. In a large bowl, beat sugar, butter and shortening until fluffy. Beat in egg, vanilla and peppermint extract.
In medium bowl, combine flour and salt. Beat into butter mixture until a soft dough forms, about 2 minutes. Divide dough into 4 equal parts. Knead red food coloring into one section; green into another section. Put each section in plastic wrap and chill in the refrigerator for at least 30 minutes.
Roll one teaspoon of each color into a 4-inch rope. Press lightly together and twist. Shape end into hook. Pinch ends to adhere. Before baking, crush candy canes and sprinkle on top with sugar. Bake 8-10 minutes or until light brown. Remove from baking sheets immediately. Transfer cookies to racks, cool completely. Yields 4 dozen cookies.
Ingredients
½ cup butter
½ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
½ teaspoon peppermint
2 ½ cups flour
1 teaspoon salt
¾ teaspoons red food coloring (and / or green food coloring)
Candy canes
Directions
Preheat oven to 375. In a large bowl, beat sugar, butter and shortening until fluffy. Beat in egg, vanilla and peppermint extract.
In medium bowl, combine flour and salt. Beat into butter mixture until a soft dough forms, about 2 minutes. Divide dough into 4 equal parts. Knead red food coloring into one section; green into another section. Put each section in plastic wrap and chill in the refrigerator for at least 30 minutes.
Roll one teaspoon of each color into a 4-inch rope. Press lightly together and twist. Shape end into hook. Pinch ends to adhere. Before baking, crush candy canes and sprinkle on top with sugar. Bake 8-10 minutes or until light brown. Remove from baking sheets immediately. Transfer cookies to racks, cool completely. Yields 4 dozen cookies.
Dessert / Cookies: Peanut Butter Snowballs
From Shelly Carey
Ingredients
2 cups creamy peanut butter
2 Tablespoons butter, softened
2 cups powdered sugar
2 cups Rice Krispies cereal
16 oz. pkg white melting chocolate, chopped (or a different color)
Directions
Blend peanut butter, butter and powdered sugar. Add cereal; mix well. Shape into balls by teaspoonfuls. Set balls on wax paper; freeze for one hour (or overnight). Melt chocolate in a double boiler over medium-low heat; stir until smooth. Dip balls into melted chocolate; return to wax paper. Refrigerate for 20 minutes, to set. Makes 4 to 5 dozen.
Ingredients
2 cups creamy peanut butter
2 Tablespoons butter, softened
2 cups powdered sugar
2 cups Rice Krispies cereal
16 oz. pkg white melting chocolate, chopped (or a different color)
Directions
Blend peanut butter, butter and powdered sugar. Add cereal; mix well. Shape into balls by teaspoonfuls. Set balls on wax paper; freeze for one hour (or overnight). Melt chocolate in a double boiler over medium-low heat; stir until smooth. Dip balls into melted chocolate; return to wax paper. Refrigerate for 20 minutes, to set. Makes 4 to 5 dozen.
Dessert / Cookies: Oreo Truffle Bombs
From Shelly Carey
Note: These are easy to make, and definitely a crowd pleaser!
Ingredients:
1 (1 lb. 2 oz.) package of Oreo cookies
8 oz. cream cheese
16 oz. white baking chocolate, melted
8 oz. semi-sweet baking chocolate, melted
Directions:
In a food processor, crush cookies to fine crumbs. If you do not have a food processor, place your cookies in a zip-loc bag and pound with a rolling pin until it resembles fine crumbs. Place crumbs in a mixing bowl. Add cream cheese. Mix until very well blended.
Roll your cookie mixture into walnut-sized balls and place on a cookie sheet. Freeze balls for 30 minutes. Dip frozen balls into melted white chocolate by using a toothpick.
Place the truffles onto a wax paper covered baking sheet. Refrigerate truffles until firm, about 1 hour.
You can decorate the white Oreo Truffle Bombs by drizzling melted semi-sweet chocolate over each one in a zig-zag pattern. Store Oreo truffle bombs, covered, in refrigerator.
Variation: Try dipping the truffles into milk chocolate or dark chocolate instead of white chocolate. For Easter Oreo truffle bombs, add different food coloring colors to white chocolate.
Note: These are easy to make, and definitely a crowd pleaser!
Ingredients:
1 (1 lb. 2 oz.) package of Oreo cookies
8 oz. cream cheese
16 oz. white baking chocolate, melted
8 oz. semi-sweet baking chocolate, melted
Directions:
In a food processor, crush cookies to fine crumbs. If you do not have a food processor, place your cookies in a zip-loc bag and pound with a rolling pin until it resembles fine crumbs. Place crumbs in a mixing bowl. Add cream cheese. Mix until very well blended.
Roll your cookie mixture into walnut-sized balls and place on a cookie sheet. Freeze balls for 30 minutes. Dip frozen balls into melted white chocolate by using a toothpick.
Place the truffles onto a wax paper covered baking sheet. Refrigerate truffles until firm, about 1 hour.
You can decorate the white Oreo Truffle Bombs by drizzling melted semi-sweet chocolate over each one in a zig-zag pattern. Store Oreo truffle bombs, covered, in refrigerator.
Variation: Try dipping the truffles into milk chocolate or dark chocolate instead of white chocolate. For Easter Oreo truffle bombs, add different food coloring colors to white chocolate.
Dessert / Cookies: Oreo Crunch Brownies
From Shelly Carey
Ingredients
1 lb unsalted butter
1 lb semisweet chocolate, chopped
6 large eggs
3 Tablespoons instant espresso powder
2 Tablespoons vanilla extract
2 ¼ cups sugar
1 ¼ cups all-purpose flour, divided
1 Tablespoon baking powder
1 teaspoon salt
1 bag chopped Oreo cookies
Frosting
1 cup heavy cream
4 Tablespoons Karo syrup
1 cup unsalted butter
2 Tablespoons vanilla extract
1 bag semisweet chocolate chips
3 cups powdered sugar
Directions for frosting:
In small saucepan, bring to boil cream, syrup, butter and vanilla. Bring to a boil for 2 minutes. Add chocolate chips until almost melted. Mix in powdered sugar to thicken. Frost cake when cold.
Directions for brownies
Preheat oven to 350. Butter and flour a 9 x 13-inch baking pan. In a heat-proof medium bowl set microwave butter, chopped semisweet and unsweet chocolate until melted and smooth (3-4 minutes).
In a large bowl, whisk eggs, espresso powder, vanilla and sugar. Blend slightly cooled chocolate mixture into egg mixture; cool to room temperature. In a medium bowl, sift together 1 cup flour, baking powder and salt. Add flour mixture to chocolate mixture.
In a small bowl, stir chopped Oreos and remaining ¼ cup flour. Add Oreo mixture to chocolate mixture. Pour batter into prepared baking pan and smooth top with a rubber spatula.
Bake 40 minutes or until a toothpick inserted in center comes out clean with some crumbs attached. Do not overbake. Allow to cool. Refrigerate to get clean cuts. Frost when cold with chocolate chip frosting. Bakes 20 big brownies.
Ingredients
1 lb unsalted butter
1 lb semisweet chocolate, chopped
6 large eggs
3 Tablespoons instant espresso powder
2 Tablespoons vanilla extract
2 ¼ cups sugar
1 ¼ cups all-purpose flour, divided
1 Tablespoon baking powder
1 teaspoon salt
1 bag chopped Oreo cookies
Frosting
1 cup heavy cream
4 Tablespoons Karo syrup
1 cup unsalted butter
2 Tablespoons vanilla extract
1 bag semisweet chocolate chips
3 cups powdered sugar
Directions for frosting:
In small saucepan, bring to boil cream, syrup, butter and vanilla. Bring to a boil for 2 minutes. Add chocolate chips until almost melted. Mix in powdered sugar to thicken. Frost cake when cold.
Directions for brownies
Preheat oven to 350. Butter and flour a 9 x 13-inch baking pan. In a heat-proof medium bowl set microwave butter, chopped semisweet and unsweet chocolate until melted and smooth (3-4 minutes).
In a large bowl, whisk eggs, espresso powder, vanilla and sugar. Blend slightly cooled chocolate mixture into egg mixture; cool to room temperature. In a medium bowl, sift together 1 cup flour, baking powder and salt. Add flour mixture to chocolate mixture.
In a small bowl, stir chopped Oreos and remaining ¼ cup flour. Add Oreo mixture to chocolate mixture. Pour batter into prepared baking pan and smooth top with a rubber spatula.
Bake 40 minutes or until a toothpick inserted in center comes out clean with some crumbs attached. Do not overbake. Allow to cool. Refrigerate to get clean cuts. Frost when cold with chocolate chip frosting. Bakes 20 big brownies.
Dessert / Cookies: Orange Slices
From Marlene Winter
Note: I make these at Christmas or for special holidays.
Ingredients
2 sticks (1 cup) unsalted butter, softened
½ cup confectioners’ sugar
1 teaspoon vanilla
1 Tablespoon finely grated orange peel
2 cups all-purpose flour
Orange colored decorating sugar
Directions
Beat butter, sugar, vanilla and orange peel in a large bowl with electric mixer until blended. On low speed, beat in flour until blended. Divide dough in half; shape each half into a 6-inch long log. Roll logs in orange-colored decorating sugar. Wrap and chill until firm.
Cut into ¼ inch thick rounds. Place on lightly greased cookie sheets. Bake in 350 degree oven for 8 minutes or until golden. Remove to wire rack to cool. Makes 48.
Note: I make these at Christmas or for special holidays.
Ingredients
2 sticks (1 cup) unsalted butter, softened
½ cup confectioners’ sugar
1 teaspoon vanilla
1 Tablespoon finely grated orange peel
2 cups all-purpose flour
Orange colored decorating sugar
Directions
Beat butter, sugar, vanilla and orange peel in a large bowl with electric mixer until blended. On low speed, beat in flour until blended. Divide dough in half; shape each half into a 6-inch long log. Roll logs in orange-colored decorating sugar. Wrap and chill until firm.
Cut into ¼ inch thick rounds. Place on lightly greased cookie sheets. Bake in 350 degree oven for 8 minutes or until golden. Remove to wire rack to cool. Makes 48.
Dessert / Cookies: Ooey Gooey Bars
From Shelly Carey
Ingredients
1 package yellow cake mix
3 eggs
1 stick butter, melted
1 (8 oz) package cream cheese
1 (16 oz) box confectioner’s sugar
1 teaspoon vanilla
½ cup chopped pecans (optional)
Directions
Preheat oven to 350 degrees. Combine the cake mix, one egg and butter together and mix well. Pat into a lightly greased glass 13 x 9-inch baking pan. Sprinkle pecans over the cake mix layer.
Beat 2 eggs, powdered sugar, cream cheese and vanilla. Pour oven cake mix in glass dish. Bake at 350 for 40 minutes, or until light brown. You do want the center to be a little gooey, so do not over bake. Cool and cut into small squares.
Ingredients
1 package yellow cake mix
3 eggs
1 stick butter, melted
1 (8 oz) package cream cheese
1 (16 oz) box confectioner’s sugar
1 teaspoon vanilla
½ cup chopped pecans (optional)
Directions
Preheat oven to 350 degrees. Combine the cake mix, one egg and butter together and mix well. Pat into a lightly greased glass 13 x 9-inch baking pan. Sprinkle pecans over the cake mix layer.
Beat 2 eggs, powdered sugar, cream cheese and vanilla. Pour oven cake mix in glass dish. Bake at 350 for 40 minutes, or until light brown. You do want the center to be a little gooey, so do not over bake. Cool and cut into small squares.
Dessert / Cookies: Oatmeal Peanut Butter Cookies III
From Shelly Carey (www.allrecipes.com)
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 Tablespoons heavy whipping cream
Directions
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal
and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees for 10 minutes, or until cookies are a light brown.
To Make Filling:
Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Note: These are very similar to the Girl Scout oatmeal peanut butter cookie.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 Tablespoons heavy whipping cream
Directions
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal
and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees for 10 minutes, or until cookies are a light brown.
To Make Filling:
Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Note: These are very similar to the Girl Scout oatmeal peanut butter cookie.
Subscribe to:
Posts (Atom)