2 c. butter
2 c. brown sugar
1 tsp. salt
2 tsp. soda
1 (8 oz.) Hershey bar, grated
4 c. flour
3 c. nuts, chopped
4 eggs
2 c. sugar
2 tsp. baking powder
24 oz. chocolate chips
5 c. oatmeal, blended
2 1/2 tsp. vanilla
Measure oatmeal and blend in blender until fine powder. Cream together butter and both sugars. Add eggs and vanilla. Mix together flour, oatmeal,salt, baking powder and soda. Add to creamed mixture. Stir in chocolate chips, Hershey bar and nuts. Roll into balls and place 2" apart on cookie sheet. Bake at 375 degrees for 10 minutes.
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Monday, October 20, 2014
Cherry Crumble Bars
3 1/2 c. flour
1 1/4 c. sugar
1 1/4 tsp baking powder
3/4 tsp salt
1 1/4 c. butter, cold & cubed
2 large egg yolks
2 tsp vanilla
1/2 tsp almond extract
2 cans (4 c.) good quality cherry pie filling (I use "Lucky Leaf")
In a large bow, whisk/sift flour, sugar, baking powder, and salt. Add chilled butter and cut into dry mixture with a pastry cutter until mixture resembles fine crumbs.
In a small bowl, beat egg yolks, vanilla, and almond extract with a fork until combined. Drizzle egg mixture into flour/butter mixture and stir until egg is incorporated (I used my fingers - mixture will appear dry, but hold together when compressed).
Set aside 2 c. of dough for the topping.
In a parchment-paper lined 9x13 pan, press remaining dough evenly along the bottom. Pour cherry pie filling over dough, then sprinkle the reserved 2 c. of dough evenly over top.
Bake at 375 degrees F for 55 minutes. About 35 minutes into baking time, to keep the bars from browning too much on top, place a rectangle of aluminum foil lightly over the top of bars, and bake for 20 more minutes.
Cool at least 1 hour, then cut and serve.
**Can make this recipe into Apple Bars by leaving out the almond extract and replacing the cherry pie filling with a mixture or 4-5 sliced apples, 1/2 c. brown sugar, 1 tsp cinnamon, 1/2 tsp ground cloves, and 1/4 ground nutmeg.
1 1/4 c. sugar
1 1/4 tsp baking powder
3/4 tsp salt
1 1/4 c. butter, cold & cubed
2 large egg yolks
2 tsp vanilla
1/2 tsp almond extract
2 cans (4 c.) good quality cherry pie filling (I use "Lucky Leaf")
In a large bow, whisk/sift flour, sugar, baking powder, and salt. Add chilled butter and cut into dry mixture with a pastry cutter until mixture resembles fine crumbs.
In a small bowl, beat egg yolks, vanilla, and almond extract with a fork until combined. Drizzle egg mixture into flour/butter mixture and stir until egg is incorporated (I used my fingers - mixture will appear dry, but hold together when compressed).
Set aside 2 c. of dough for the topping.
In a parchment-paper lined 9x13 pan, press remaining dough evenly along the bottom. Pour cherry pie filling over dough, then sprinkle the reserved 2 c. of dough evenly over top.
Bake at 375 degrees F for 55 minutes. About 35 minutes into baking time, to keep the bars from browning too much on top, place a rectangle of aluminum foil lightly over the top of bars, and bake for 20 more minutes.
Cool at least 1 hour, then cut and serve.
**Can make this recipe into Apple Bars by leaving out the almond extract and replacing the cherry pie filling with a mixture or 4-5 sliced apples, 1/2 c. brown sugar, 1 tsp cinnamon, 1/2 tsp ground cloves, and 1/4 ground nutmeg.
Sunday, July 20, 2014
Carrot Cake
2 cups flour
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/4 ground nutmeg
1/2 salt
2 cups grated raw carrots
4 large eggs
1 3/4 cups sugar
1 tsp vanilla
1 cup canola or vegetable oil
8 ounces crushed pineapple, undrained
Cream Cheese Frosting:
3 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup butter
1 tsp vanilla
Heat the oven to 350 degrees. Spray bottom or a 13x9" pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick tests clean.
To make the cream cheese frosting, sift powdered sugar. In a separate bowl, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add powdered sugar.
Cool cake completely, about 1 hour. Frost with the cream cheese frosting.
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/4 ground nutmeg
1/2 salt
2 cups grated raw carrots
4 large eggs
1 3/4 cups sugar
1 tsp vanilla
1 cup canola or vegetable oil
8 ounces crushed pineapple, undrained
Cream Cheese Frosting:
3 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup butter
1 tsp vanilla
Heat the oven to 350 degrees. Spray bottom or a 13x9" pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick tests clean.
To make the cream cheese frosting, sift powdered sugar. In a separate bowl, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add powdered sugar.
Cool cake completely, about 1 hour. Frost with the cream cheese frosting.
Sunday, March 30, 2014
Zucchini Cake
3/4 c. oil
3 eggs
1 tsp vanilla
2 c. grated zucchini
2 c. sugar
2 1/2 c. flour
1/2 c. cocoa
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 1/2 tsp baking powder
Combine all ingredients. Bake in a greased and floured bundt pan at 375 degrees for one hour.
3 eggs
1 tsp vanilla
2 c. grated zucchini
2 c. sugar
2 1/2 c. flour
1/2 c. cocoa
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 1/2 tsp baking powder
Combine all ingredients. Bake in a greased and floured bundt pan at 375 degrees for one hour.
Andes Mint Chocolate Cake
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. buttermilk*
1/2 c. oil
1 tsp. vanilla
1 c. chopped Andes mints
1 c. boiling water
Preheat oven to 350 degrees. Line bottom of three 8" cake pans with waxed paper and spray sides with cooking spray. In a large bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla. Beat with mixer until combines. Add boiling water and carefully stir until mixed in. Beat for 1 1/2 minutes with mixer. Shake chopped Andes in a bag with one tablespoon of flour until lightly coated. Fold the mints into the batter and pour into prepared pans.
Bake for 20-23 minutes. Frosting: 2 sticks butter, softened 6 c. powdered sugar 1 tsp. vanilla 1 tsp. mint extract Green food coloring Milk (as needed) Beat butter, powdered sugar, vanilla, and mint extract until smooth. Add food coloring and enough milk to make frosting spreadable. Once cakes are cool, stack cakes with a thin layer of frosting between each. Then frost sides and top of cake.
Ganache: 1 c. chocolate chips 1 c. heavy cream 1 tsp. vanilla Pour the chocolate chips into a metal bowl. Heat cream and remove from heat as soon as it starts to boil. Pour over chocolate chips. Let the mixture stand 1-2 minutes. Slowly stir until smooth, then add vanilla. Allow to cool and thicken slightly before pouring over the top of the cake, allowing ganache to run down the sides.
*can use 1 c. milk mixed with 1 T. lemon juice in place of buttermillk.
1 3/4 c. flour
3/4 c. cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. buttermilk*
1/2 c. oil
1 tsp. vanilla
1 c. chopped Andes mints
1 c. boiling water
Preheat oven to 350 degrees. Line bottom of three 8" cake pans with waxed paper and spray sides with cooking spray. In a large bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla. Beat with mixer until combines. Add boiling water and carefully stir until mixed in. Beat for 1 1/2 minutes with mixer. Shake chopped Andes in a bag with one tablespoon of flour until lightly coated. Fold the mints into the batter and pour into prepared pans.
Bake for 20-23 minutes. Frosting: 2 sticks butter, softened 6 c. powdered sugar 1 tsp. vanilla 1 tsp. mint extract Green food coloring Milk (as needed) Beat butter, powdered sugar, vanilla, and mint extract until smooth. Add food coloring and enough milk to make frosting spreadable. Once cakes are cool, stack cakes with a thin layer of frosting between each. Then frost sides and top of cake.
Ganache: 1 c. chocolate chips 1 c. heavy cream 1 tsp. vanilla Pour the chocolate chips into a metal bowl. Heat cream and remove from heat as soon as it starts to boil. Pour over chocolate chips. Let the mixture stand 1-2 minutes. Slowly stir until smooth, then add vanilla. Allow to cool and thicken slightly before pouring over the top of the cake, allowing ganache to run down the sides.
*can use 1 c. milk mixed with 1 T. lemon juice in place of buttermillk.
Homemade Chocolate Pudding
1/2 c. sugar
1/3 c. cocoa powder
2 T. cornstarch
1/8 tsp. salt
1 3/4 c. milk (whole milk works best)
2 egg yolks, slightly beaten
2 tsp. vanilla
Combine dry ingredients in an 8-cup microwave safe bowl. Gradually stir in milk. Whisk until combined. Microwave on high 4-6 minutes, stirring every 2 minutes, until thickened and boiling. Stir at least half the hot/milk mixture gradually into the egg yolks. Stir back into the hot/milk mixture in measure. (This prevents the eggs from clumping) Microwave on medium-high 1-3 minutes, stirring every minute, until thickened. Stir in vanilla. Pour into dishes and chill at least 2 hours.
1/3 c. cocoa powder
2 T. cornstarch
1/8 tsp. salt
1 3/4 c. milk (whole milk works best)
2 egg yolks, slightly beaten
2 tsp. vanilla
Combine dry ingredients in an 8-cup microwave safe bowl. Gradually stir in milk. Whisk until combined. Microwave on high 4-6 minutes, stirring every 2 minutes, until thickened and boiling. Stir at least half the hot/milk mixture gradually into the egg yolks. Stir back into the hot/milk mixture in measure. (This prevents the eggs from clumping) Microwave on medium-high 1-3 minutes, stirring every minute, until thickened. Stir in vanilla. Pour into dishes and chill at least 2 hours.
Tuesday, January 8, 2013
Lemon Bars
1 c. flour
1/2 c. butter, softened
1/4 c. powdered sugar
1 c. sugar
2 tsp. grated lemon zest
2 T. lemon juice
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
Heat oven to 350 degrees. Mix flour, butter, and powdered sugar. Press in an ungreased 8x8" pan. Build up 1/2" edges. Bake 20 minutes. Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust.
Bake about 25 minutes or until no indentation remains when touched lightly in the center; cool. Sprinkle with powdered sugar, if desired. Cut into 1 1/2" squares.
1/2 c. butter, softened
1/4 c. powdered sugar
1 c. sugar
2 tsp. grated lemon zest
2 T. lemon juice
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
Heat oven to 350 degrees. Mix flour, butter, and powdered sugar. Press in an ungreased 8x8" pan. Build up 1/2" edges. Bake 20 minutes. Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust.
Bake about 25 minutes or until no indentation remains when touched lightly in the center; cool. Sprinkle with powdered sugar, if desired. Cut into 1 1/2" squares.
Chocolate Pecan Pie
4 T. butter
2 squares unsweetened chocolate
3/4 c. dark brown sugar
3/4 c. dark brown corn syrup
1 tsp. vanilla extract
3 large eggs
1 3/4 c. pecan halves
1 pie crust, baked
Melt butter and chocolate squares over low heat, stirring frequently. Cool. In a large bowl, mix the cooled chocolate mixture, brown sugar, corn syrup, vanilla and eggs util blended. Stir in pecans, pour into cooled crust. Bake 45-50 minutes at 350 degrees until edges are set (center will jiggle slightly).
*Can omit chocolate for regular Pecan Pie.
2 squares unsweetened chocolate
3/4 c. dark brown sugar
3/4 c. dark brown corn syrup
1 tsp. vanilla extract
3 large eggs
1 3/4 c. pecan halves
1 pie crust, baked
Melt butter and chocolate squares over low heat, stirring frequently. Cool. In a large bowl, mix the cooled chocolate mixture, brown sugar, corn syrup, vanilla and eggs util blended. Stir in pecans, pour into cooled crust. Bake 45-50 minutes at 350 degrees until edges are set (center will jiggle slightly).
*Can omit chocolate for regular Pecan Pie.
Monday, August 20, 2012
Oatmeal Chocolate Chip Bars
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/4 c. butter, softened
1/4 c. shortening
1 egg
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Dash of nutmeg and ground cloves
1/2 tsp. vanilla
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 c. quick-cooking oats
1 c. all-purpose flour
3/4 c. semi-sweet chocolate chips
1/4 c. dark chocolate chips
Heat oven to 375 degrees. Mix all ingredients except oats, flour and chips. Gradually stir in oats, flour, and chips. Press dough in ungreased 8x8 pan. Bake about 25 minutes or until light brown. Cut into about 2" squares while still warm.
1/2 c. packed brown sugar
1/4 c. butter, softened
1/4 c. shortening
1 egg
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Dash of nutmeg and ground cloves
1/2 tsp. vanilla
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 c. quick-cooking oats
1 c. all-purpose flour
3/4 c. semi-sweet chocolate chips
1/4 c. dark chocolate chips
Heat oven to 375 degrees. Mix all ingredients except oats, flour and chips. Gradually stir in oats, flour, and chips. Press dough in ungreased 8x8 pan. Bake about 25 minutes or until light brown. Cut into about 2" squares while still warm.
Monday, January 16, 2012
Homemade Snickers
This recipe looks complicated, but it's fairly simple! You can make them as "pretty" as you want, but they taste the same - picture perfect or rough and uneven!
1 c. chocolate chips
1/4 c. butterscotch chips
1/4 c. peanut butter
Heat in a microwave-safe bowl until smooth and melted. Pour into a waxed paper-lined pan (can also use plastic wrap). Stick pan in fridge or freezer to set.
4 T. butter
1 c. sugar
1/4 c. evaporated milk
1 tsp. vanilla
1/4 c. peanut butter
1 1/2 c. marshmallow fluff
Combine butter, sugar and milk in a small pot. Heat on low until mixture melts, mixes, and starts to bubble. Stir as necessary. Remove from heat and add vanilla, peanut butter and marshmallow fluff. Stir all ingredients together until melted and smoothly combined, then let it cool slightly. Pour evenly on top of chocolate later and place back in freezer to set.
1/4 c. evaporated milk
1 1/2 T. butter
1 lb. chewy caramels
1 1/2 c. peanuts, coarsely chopped
Combine milk, butter and caramels in a small pot. Heat on low until caramels have melted into milk and butter. Add peanuts and pour over nougat layer and place back in the freezer.
1 c. chocolate chips
1/4 c. butterscotch chips
1/4 c. peanut butter
Melt and pour over caramel layer. Chill.
When bars are set, invert pan onto a cutting board. Trim edges and cut into even sized bars. If desired, dip edges of bars into another batch of chocolate mixture and cool.
1 c. chocolate chips
1/4 c. butterscotch chips
1/4 c. peanut butter
Heat in a microwave-safe bowl until smooth and melted. Pour into a waxed paper-lined pan (can also use plastic wrap). Stick pan in fridge or freezer to set.
4 T. butter
1 c. sugar
1/4 c. evaporated milk
1 tsp. vanilla
1/4 c. peanut butter
1 1/2 c. marshmallow fluff
Combine butter, sugar and milk in a small pot. Heat on low until mixture melts, mixes, and starts to bubble. Stir as necessary. Remove from heat and add vanilla, peanut butter and marshmallow fluff. Stir all ingredients together until melted and smoothly combined, then let it cool slightly. Pour evenly on top of chocolate later and place back in freezer to set.
1/4 c. evaporated milk
1 1/2 T. butter
1 lb. chewy caramels
1 1/2 c. peanuts, coarsely chopped
Combine milk, butter and caramels in a small pot. Heat on low until caramels have melted into milk and butter. Add peanuts and pour over nougat layer and place back in the freezer.
1 c. chocolate chips
1/4 c. butterscotch chips
1/4 c. peanut butter
Melt and pour over caramel layer. Chill.
When bars are set, invert pan onto a cutting board. Trim edges and cut into even sized bars. If desired, dip edges of bars into another batch of chocolate mixture and cool.
Tuesday, April 5, 2011
Magic Peanut Butter Middles
Cookie Dough:
1 1/2 c. flour
1/2 c. unsweetened cocoa
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. brown sugar
1/2 c. margarine
1/4 c. peanut butter
1 tsp. vanilla
1 egg
Filling:
3/4 c. peanut butter
3/4 c. powdered sugar
In a small bowl, combine flour, cocoa and baking soda; blend well. In a large bowl beat sugar, margarine, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg. Beat well. Stir in flour mixture until blended. Set aside. In a small bowl, combine filling ingredients; blend well. Roll into 30 (1-inch) balls.
For each cookie, with floured hands, shape about 1 tablespoon of dough around each peanut butter ball, covering completely. (First, shape the chocolate dough into a flat circle, place peanut butter ball in the center, and shape chocolate around it.)
Place on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375 degrees for 7-9 minutes or until cookies are set and slightly cracked. Cool and decorate as desired. Makes about 30 cookies.
1 1/2 c. flour
1/2 c. unsweetened cocoa
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. brown sugar
1/2 c. margarine
1/4 c. peanut butter
1 tsp. vanilla
1 egg
Filling:
3/4 c. peanut butter
3/4 c. powdered sugar
In a small bowl, combine flour, cocoa and baking soda; blend well. In a large bowl beat sugar, margarine, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg. Beat well. Stir in flour mixture until blended. Set aside. In a small bowl, combine filling ingredients; blend well. Roll into 30 (1-inch) balls.
For each cookie, with floured hands, shape about 1 tablespoon of dough around each peanut butter ball, covering completely. (First, shape the chocolate dough into a flat circle, place peanut butter ball in the center, and shape chocolate around it.)
Place on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375 degrees for 7-9 minutes or until cookies are set and slightly cracked. Cool and decorate as desired. Makes about 30 cookies.
Wednesday, March 23, 2011
Easy Chocolate Cookies
1 pkg. chocolate cake mix
1/2 c. butter, softened
1 tsp. vanilla
2 eggs
1/2 c. chopped nuts
1 c. semisweet chocolate chips
Beat half of cake mix with butter, vanilla and eggs in a large bowl on medium speed until smooth. Stir in remaining cake mix, add nuts and chocolate chips. Drop on ungreased cookie sheet, two inches apart. Bake at 350 degrees for 10-12 minutes. Cool 1 minute before removing from pan.
1/2 c. butter, softened
1 tsp. vanilla
2 eggs
1/2 c. chopped nuts
1 c. semisweet chocolate chips
Beat half of cake mix with butter, vanilla and eggs in a large bowl on medium speed until smooth. Stir in remaining cake mix, add nuts and chocolate chips. Drop on ungreased cookie sheet, two inches apart. Bake at 350 degrees for 10-12 minutes. Cool 1 minute before removing from pan.
Chocolate Dessert
Crust:
1 package graham crackers, crushed
1/2 c. melted margarine
1/4 c. powdered sugar
Mix crackers, margarine and powdered sugar and press into bottom of a 9x13" pan. Bake at 350 degrees for 7-10 minutes.
White Layer:
1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1 c. whipped topping, thawed
Mix cream cheese and powdered sugar thoroughly and then stir in 1 cup whipped topping. Reserve remainder of whipped topping container for final layer. Spread over cooled crust and refrigerate while preparing next layer.
*Flavored Layer:
2 (3.9 oz.) chocolage instant pudding
3 c. cold milk
1 T. vanilla
Beat pudding mix, cold milk, and vanilla 2 minutes and pour at once over white layer. Allow to set in refrigerator and spread with remaining whipped topping. Place in refrigerator overnight.
*Homeade chocolate pudding is even better for this layer. Can add favorite candy bar to this layer and topping if desired.
1 package graham crackers, crushed
1/2 c. melted margarine
1/4 c. powdered sugar
Mix crackers, margarine and powdered sugar and press into bottom of a 9x13" pan. Bake at 350 degrees for 7-10 minutes.
White Layer:
1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1 c. whipped topping, thawed
Mix cream cheese and powdered sugar thoroughly and then stir in 1 cup whipped topping. Reserve remainder of whipped topping container for final layer. Spread over cooled crust and refrigerate while preparing next layer.
*Flavored Layer:
2 (3.9 oz.) chocolage instant pudding
3 c. cold milk
1 T. vanilla
Beat pudding mix, cold milk, and vanilla 2 minutes and pour at once over white layer. Allow to set in refrigerator and spread with remaining whipped topping. Place in refrigerator overnight.
*Homeade chocolate pudding is even better for this layer. Can add favorite candy bar to this layer and topping if desired.
Tuesday, March 22, 2011
Grandma Connell's Apple Cake
1 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
3 T. butter or margarine
1 c. sugar
1 egg
1 tsp. vanilla
3 c. diced apples
1/4 c. chopped nuts (black walnuts are the best)
Sift together flour, soda, salt, cinnamon and nutmeg into a small bowl. Cream butter, sugar, egg and vanilla together. Slowly mix in dry ingredients until blended. Then add apples and nuts, stir until well mixed. Pour into a greased 8" square baking pan. Bake at 350 degrees until toothpick comes out clean.
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
3 T. butter or margarine
1 c. sugar
1 egg
1 tsp. vanilla
3 c. diced apples
1/4 c. chopped nuts (black walnuts are the best)
Sift together flour, soda, salt, cinnamon and nutmeg into a small bowl. Cream butter, sugar, egg and vanilla together. Slowly mix in dry ingredients until blended. Then add apples and nuts, stir until well mixed. Pour into a greased 8" square baking pan. Bake at 350 degrees until toothpick comes out clean.
Monday, March 14, 2011
Chocolate Chip Shortbread Sticks
1 c. butter (no substitutes)
1/2 c. powdered sugar
1 tsp. vanilla
2 c. flour
1/3 c. mini chocolate chips
Beat butter, sugar, and vanilla in a large bowl at medium-high speed until light and fluffy. With mixer on low, gradually beat in flour just until blended. Stir in chips. Refrigerate 2 hours.
Heat over to 350 degrees. Roll heaping spoonfuls of dough into stickes about 3" long. Freeze for 10 minutes. Bake for 12 minutes or until golden brown.
Glaze:
Melt 3/4 c. chocolate chips with 2 tsp. shortening in microwave until smooth. Dip both ends of baked cookies in chocolate. Let set on waxed paper until firm.
1/2 c. powdered sugar
1 tsp. vanilla
2 c. flour
1/3 c. mini chocolate chips
Beat butter, sugar, and vanilla in a large bowl at medium-high speed until light and fluffy. With mixer on low, gradually beat in flour just until blended. Stir in chips. Refrigerate 2 hours.
Heat over to 350 degrees. Roll heaping spoonfuls of dough into stickes about 3" long. Freeze for 10 minutes. Bake for 12 minutes or until golden brown.
Glaze:
Melt 3/4 c. chocolate chips with 2 tsp. shortening in microwave until smooth. Dip both ends of baked cookies in chocolate. Let set on waxed paper until firm.
Sikes' Sugar Cookies
1/2 c. butter-flavored crisco
1/2 c. margarine
1/2 c. sugar
1 1/2 tsp. vanilla
1/2 c. sifted powdered sugar
1 slightly beaten egg
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
2 1/4 c. flour
Mix together first five ingredients, then add remaining ingredients, one at a time. Roll into balls, place on pan and flatten with a glass dipped in sugar. Bake at 350 degrees for 12-15 minutes.
1/2 c. margarine
1/2 c. sugar
1 1/2 tsp. vanilla
1/2 c. sifted powdered sugar
1 slightly beaten egg
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
2 1/4 c. flour
Mix together first five ingredients, then add remaining ingredients, one at a time. Roll into balls, place on pan and flatten with a glass dipped in sugar. Bake at 350 degrees for 12-15 minutes.
Sopapillas
2 c. flour
1 T. baking powder
1/2 tsp. salt
1 T. shortening
2/3 c. lukewarm water
Mix dry ingredients. Cut in shortening, then mix in water. Knead dough until smooth and roll out very thin. Cut into 1 1/2 to 2" squares.
Fry dough until brown on both sides and immediately roll in cinnamon sugar. Serve with honey.
1 T. baking powder
1/2 tsp. salt
1 T. shortening
2/3 c. lukewarm water
Mix dry ingredients. Cut in shortening, then mix in water. Knead dough until smooth and roll out very thin. Cut into 1 1/2 to 2" squares.
Fry dough until brown on both sides and immediately roll in cinnamon sugar. Serve with honey.
Chocolate Peanut Butter Brownies
2 sq. unsweetened chocolate (or 1/4 c. choc. chips)
1/2 c. butter or margarine
2 eggs
1 c. sugar
1/2 c. all-purpose flour
In a small saucepan, melt chocolate and butter over low heat; set aside. In a mixing bowl, beat eggs and sugar until light and pale colored. Add flour and melted chocolate, stir well. Pour into a greased 9" square baking pan. Bake at 350 degrees for 25 minutes or until brownies test done. Cool.
1 1/2 c. powdered sugar
1/2 c. creamy peanut butter
1/4 c. butter or margarine, softened
2-3 T. milk or light cream
Beat powdered sugar, peanut butter, and butter in a mixing bowl. Stir in cream/milk until mixture reaches desired spreading consistency. Spread over cooled brownies, cover and chill until firm.
1 sq. semisweet baking chocolate
1 T. butter or margarine
Melt chocolate and butter, drizzle over filling. Chill before cutting. Store in refrigerator.
1/2 c. butter or margarine
2 eggs
1 c. sugar
1/2 c. all-purpose flour
In a small saucepan, melt chocolate and butter over low heat; set aside. In a mixing bowl, beat eggs and sugar until light and pale colored. Add flour and melted chocolate, stir well. Pour into a greased 9" square baking pan. Bake at 350 degrees for 25 minutes or until brownies test done. Cool.
1 1/2 c. powdered sugar
1/2 c. creamy peanut butter
1/4 c. butter or margarine, softened
2-3 T. milk or light cream
Beat powdered sugar, peanut butter, and butter in a mixing bowl. Stir in cream/milk until mixture reaches desired spreading consistency. Spread over cooled brownies, cover and chill until firm.
1 sq. semisweet baking chocolate
1 T. butter or margarine
Melt chocolate and butter, drizzle over filling. Chill before cutting. Store in refrigerator.
Candy Bar Dessert
2 c. crushed graham crackers
1/2 c. melted margarine
3 T. sugar
1 jar hot fudge ice cream topping
Mix graham crackers, sugar, and margarine and press into bottom of a 9 x 13 pan. Heat ice cream topping and pour over crust then cool.
6 candy bars (Butterfinger, Snickers, etc)
1/2 c. milk
1 (12 oz.) tub Cool whip
2 (3.4 oz) package chocolate pudding
Mix cool whip, pudding, and milk until stiff. Then add 3/4 of chopped candy bars. Place mixture over hot fudge layer in pan. Sprinkle leftover candy bars on top.
1/2 c. melted margarine
3 T. sugar
1 jar hot fudge ice cream topping
Mix graham crackers, sugar, and margarine and press into bottom of a 9 x 13 pan. Heat ice cream topping and pour over crust then cool.
6 candy bars (Butterfinger, Snickers, etc)
1/2 c. milk
1 (12 oz.) tub Cool whip
2 (3.4 oz) package chocolate pudding
Mix cool whip, pudding, and milk until stiff. Then add 3/4 of chopped candy bars. Place mixture over hot fudge layer in pan. Sprinkle leftover candy bars on top.
Friday, March 11, 2011
Chocolate Pecan Pie
4 T. butter or margarine
2 (1 oz.) sq. unsweetened chocolate
3/4 c. dark brown sugar, packed
3/4 c. dark brown corn syrup
1 tsp. vanilla
3 lg eggs
1 3/4 c. pecan halves
1 baked pie shell
Melt butter and chocolate squares over low heat,, stirring frequently. Cool. In a large bowl, mix the cooled chocolate mixture, brown sugar, corn syrup, vanilla and eggs until blended. Stif in pecans; pour into cooled crust. Bake 45-50 minutes at 350 degrees until edges are set, center will jiggle slightly.
2 (1 oz.) sq. unsweetened chocolate
3/4 c. dark brown sugar, packed
3/4 c. dark brown corn syrup
1 tsp. vanilla
3 lg eggs
1 3/4 c. pecan halves
1 baked pie shell
Melt butter and chocolate squares over low heat,, stirring frequently. Cool. In a large bowl, mix the cooled chocolate mixture, brown sugar, corn syrup, vanilla and eggs until blended. Stif in pecans; pour into cooled crust. Bake 45-50 minutes at 350 degrees until edges are set, center will jiggle slightly.
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