Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. What a week we've had with regard to the weather, huh? Some folks had hurricane-force winds, pelting rain, others had snow and sleet. In my part of the world, we've had temperatures ranging from the 90's all the way to the 30's. Now, I wonder why folks keep getting sick? I figure the only way to stay healthy is to not leave your house, have no outside guests (especially those little runny,
sneezy noses!!!), and become a hermit! Well, like that's gonna happen, right? I hope you are all healthy and active, however your weather is.
A big "thank you!" goes out to Kathleen E. in Baltimore, Maryland for her donation recently. To all those folks who helped me out in October, as well as those who realize I just can't meet the publishing expenses unassisted, I truly appreciate your help. I don't want to beat a dead dog here, but I wanted to let you all know how every dollar helps.
The newest Monthly Theme topic is Winter Favorites. We'll be looking for recipes you especially enjoy preparing when the temperatures drop. Read more about it in the
Monthly Theme section. You'll find the handy link to use for submitting your favorites. Remember you can send in your favorite recipes anytime to the recipe submission email link. Don't wait for a theme, ok? Thanks!
As promised, today's issue contains recipes collected during our last Monthly Theme topic of
Virtual Cookie Exchange. Join me in a big "thanks!" to the following for their help in today's issue:
Mary H., Montreal, Canada
Pat, Minden, NV
Jim, WA State
Mary S., Nashville, TN
Patricia, Charlevoix, MI
Chris M., NM
Brenda, AL
Shirley, WA State
Carol, Tupper Lake, NY
Kim D., Pflugerville TX
Larry Holmes, Toronto, Canada
Lou, FL
Johnny, LA
Marilyn M., Stillwater, OK
Marilyn, Canton, OH
Dawn C., NH
Pam H., Swanton, OH
Rosie P., WI
Treva, Knoxville, TN
Jean, Syracuse, NY
Barbara, Chula Vista, CA
Linda H., Carmel, NY
We'll see you here again on Wednesday, when I have a little something up my
sleeve for you, God willing.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. I hope that you will print this information in A2Z, as your readers would no doubt love to participate and improve their vocabularies at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
Food For Thought
Important:
Walter Reed Army Medical Center officials want to remind those individuals who want to show their appreciation through mail to include packages, letters, and holiday cards addressed to 'Any Wounded Soldier' or 'A Recovering American Soldier' that Walter Reed cannot accept these packages in support of the decision by then Deputy Undersecretary of Defense for Transportation Policy in 2001. This decision was made to ensure the safety and well being of patients and staff at medical centers throughout the Department of Defense.
In addition, the U.S. Postal Service is no longer accepting "Any Service Member" or "A Recovering American Soldier" letters or packages. Mail to "Any Service Member" that is deposited into a collection box will not be delivered.
Instead of sending an “Any Wounded Soldier” letter or package to Walter Reed, please consider making a donation to one of the more than 300 nonprofit organizations dedicated to helping our troops and their families listed on the "America Supports You" website,
www.americasupportsyou.mil
Other organizations that offer means of showing your support for our troops or assist wounded
service members and their families include:
Down Memory Lane - A true story by Mary H., Montreal, Canada.
My paternal grandparents had a very simple-minded neighbor who earned a very meager income, raising pigs. He was so lazy that he put his bed in the kitchen and let the mess lie in the rest of his large house (I was never in his house, but I heard this). Ed couldn't wait until he was 65: he would finally have a "steady income." !!!
My grandparents had a large farm and when they retired, they had a small, two-bedroom bungalow built, with the help of relatives. Since they were hard of hearing, the doorbell at the front of the house would ring once and if you pressed the doorbell at the back of the house, it would ring twice, so that they would know where to answer the door.
Ed would often come over, just before dinner. I once asked my grandfather why they didn't invite Ed over for dinner. "Wouldn't want to get him in the habit," Grandpa said sternly.
Ed rang the front doorbell: twice. So one of my grandparents would go to the back door and nobody would be there! They soon figured out it must be Ed, so they sighed and went to the front door.
Then there was a time that time my grandparents told me about, when Ed burst in the door, not ringing the bell. Grandpa was out and Grandma, who had a wonderful, well-trained, soprano voice, was singing and accompanying herself on the piano. Ed asked "Mrs.
H----" (very formal, he) if she was okay. Indignant, Grandma said of course she was okay. Ed thought that my grandfather was beating her and she was hollering for help!!! They were the gentlest souls in the world, and would never think of striking each other. So, that was the end of my grandmother's singing at the piano: such a pity, because we grandchildren used to love to gather around the piano while Grandma sang and played the piano for us, while Grandpa was out in the field!
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Did You Know?
The History of Cookies
The cookie is described as a sweet, small, and usually thin cake. A cookie can be considered any variation of flour based cakes that have a sweet taste, and are soft and crisp. Every country is different and each country has a name for the cookie. In Spain they are called galletas, while in Germany they are called kels or keks. In Australia and England they are called biscuits. Italy calls their cookies names such as biscotti or ameretti. The actual name cookie was derived from a Dutch word such as koekje. Koekje means ‘little or small cake’. The word biscuit comes from the Latin word known as bis coctum. Bis coctum when translated means ‘twice baked’. Culinary historians have stated that the first time cookies were noticed was when they were used a little test cakes. People would put a tiny bit of cake batter in the oven and it was baked to test oven temperature.
The First Cookie
The first cookie dates all the way back to the 7th century in Persia A.D which is now Iran. Historians have stated that sugar was cultivated there in Persian A.D for the first time and then spread to the Eastern Mediterranean. At the end of the 14th century you could walk along the streets of Paris and buy little wafers, and Renaissance cook books began to fill with cookie recipes. Cookies grew increasingly popular over time, and the idea of the cookie spread around the world.
Current Cookie Recipes
The United States has a large amount of cookie books and recipes. There are so many recipes out there that it is impossible to have a complete book filled with every one. When the railroads were expanded in the 1800’s the cooks and chefs could reach the coconuts in the South and make cookies with coconut. Then later, oranges from the West were added to many recipes. People then started to make cookies with cereals products such as cornflakes and rice krispies. Nowadays there are too many cookie recipes to mention, but you can always find one that you like online or in a cookbook.
10 Tips to Help You Bake the Perfect Cookie
Baking cookies is a great treat for children and adults. I've put together a few tips to help make sure your cookies bake perfectly each and every time you make them. I wish you success with each sheet of cookies you bake!
1. Use shiny cookie sheets.
You could even cover dark cookie sheets with aluminum foil. The reflective quality of the pan insures even baking and browning of your cookies. With the right cookie sheet, you will produce perfectly browned cookies each time you bake.
2. Use a spoon or other measuring device to measure out drop cookies.
Making sure your cookie dough is evenly divided is essential. Your cookies will bake more evenly during their cooking time. If your cookies are different sizes, they will require different cooking times. You will end up with some underdone and some overdone cookies. We definitely wouldn't want that to happen!
3. Chill dough thoroughly if you are rolling out cookies.
By making sure that the dough has been chilled completely, the dough will be much easier to work with during rolling and cutting.
4. Monitor the baking time of you cookies closely.
Remove your cookies from the oven when they still look a little underdone in their centers. They will finish cooking on the cookie sheets.
5. Use the correct fat for your cookies.
If the recipe calls for butter, use butter. Butter happens to be my personal favorite for baking cookies! I never use margarine. If the recipe calls for shortening, I will use butter flavored. Butter and shortening provide the bonding fate that keeps our cookies from spreading too thin while cooking. If you use margarine when it calls for butter, your cookies may be thinner and may cook too quickly for optimum taste benefits.
6. Rotate your cookies halfway through the baking time.
Often ovens cook faster towards the rear of the oven. Rotating the cookies insures even baking of your wonderful treats. If you are cooking more than one sheet of cookies at a time, make sure you switch top and bottom sheets halfway through baking time also.
7. Always use large eggs.
This is the standard size egg used for developing cookie recipes. Your cookies will mix perfectly by using the correct size eggs.
8. Measure all of your ingredients carefully.
Don't use heaping cups of flour or sugar. Make sure you use a flat surface to level all dry measured ingredients. Measure your liquid ingredients carefully also or else you might end up with very dry or very runny cookie dough.
9. Preheat your oven to the correct temperature.
Do this before you place your cookies in the oven. This will make sure your cookies will cook properly to become the perfect cookies!
10. Have Fun!
Baking cookies is a wonderful tradition in homes today. Have fun while you are making them, and the smiles will be even bigger when you eat them! Having fun and smiling makes everything taste better!
With winter here and cooler temperatures (for most of us) our cooking trends tend to change. We reach into the recipe box for recipes to make stick-to-your-ribs dinners and meals that fill the house with wonderful aromas. It could be a hearty stew, a cheesy casserole, or a cobbler that warms the heart and tummies of family and friends. Our family enjoys a pot of chili, homemade enchiladas, beef tips and rice, and so many other meals that mean winter has finally made its way to us. Please share your recipes that you enjoy preparing that remind you of winter.
Won't you join in the fun by sharing your own recipes for Winter Favorites? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Winter Favorites recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Winter Favorites. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Winter Favorites
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Winter Favorites.
Please use this email link for all other items for posting: A to Z Recipes.
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~Maggie~
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
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Please send your request using this link. Tell us some basic
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Here are our November Birthday Babies:
2nd Patricia F. in Nebraska
2nd Sandy in Wise, Virginia
2nd Cindy in Salem, Ohio
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
9th Bill E. in Rocky Mount, North Carolina
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
16th Carole L. in Binghamton, New York
17th Don G. in Georgia
17th Mary in Nashville, Tennessee
19th Anna F. in Dickinson, North Dakota
19th Amber T. in Drumright, Oklahoma
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
20th Brenda S. in The Chaco, Paraguay
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
26th Olga R. in Williamstown, New Jersey
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
29th Linda in Huber Heights, Ohio
30th Bill R. in Madison, Wisconsin
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
A Thoughtful Wife
Shared by Jim, WA State
A woman asks her husband, "Would you like some bacon and eggs? A slice of toast, and maybe some grapefruit and coffee?"
He declines. "Thanks for asking, but I'm not hungry right now. It's this Viagra," he says. "It's really taken the edge off my appetite."
At lunchtime she asked if he would like something. "A bowl of soup, Homemade muffins, or a cheese sandwich?"
He declines. "The Viagra," he says, "really trashes my desire for food."
Come dinner time, she asks if he wants anything to eat. "Would you like a juicy rib-eye steak and scrumptious apple pie? Or maybe a rotisserie chicken or tasty stir fry?"
He declines again. "No," he says, "it's got to be the Viagra... I'm still not hungry."
"Well," she says, "Would you mind letting me up? I'm starving..."
Thoughts
Shared by Mary S., Nashville, TN
If you fatten up everyone else around, you will look thinner.
It would be easier to loose weight if replacement parts weren't so handy in the refrigerator.
If swimming is so good for your figure, then why do whales look the way they do?
If you have melted chocolate all over your hands, you're eating it too slowly.
If at first you don't succeed, destroy all evidence that you ever tried.
It's not a slow metabolism that makes us put on weight, but a fast food.
Better to remain silent and be thought a fool than to open your mouth and remove all doubt.
When your house looks like a bomb hit it and company calls from a block away, set your vacuum by the front door and say "Come on in! I was just cleaning."
An antique store sign: Come in and buy what your grandmother threw away.
Above all, if it's not dirty ~ don't clean it.
An optimist sees the glass as half full. The pessimist sees it as half empty. A realist see it as just one more thing to wash.
America is the only country where a housewife hires a cleaning lady so she can volunteer at the day care center where the cleaning lady leaves her child.
A psychiatrist is a person who gives you expensive answers which your wife will give you for free.
Face powder may catch a man, but baking powder will keep him!
Be careful how you live. You may be the only Bible some people read.
Never be discouraged. Remember, Noah was an amateur. The experts built the Titanic.
One reason computers do so much work, they don't have to stop and answer the phone.
An optimist is a person who expects the ketchup to come out in 3 shakes.
Tact is the ability to close your mouth before someone else wants you to.
Life is too short to stuff cherry tomatoes.
Sometimes an unanswered prayer is a blessing.
If you would like your house to be clean, invite someone over to dinner.
It must have taken a lot of courage to discover that frog legs are edible.
The problem ~ how to get 2 pounds of chocolate home from the store in a hot car. The solution ~ eat it in the parking lot.
Just about the time you make ends meet, someone moves the end.
If you want to see a cup runneth over, let a child pour his own soda.
The best sellers in many bookstores are cookbooks and diet books. One tells you how to prepare the food, the other tells you how not to eat.
Formal education will make you a living. Self-education will make you a fortune.
Man can not live by bread alone ~ he needs peanut butter and jelly to go with it.
There are two theories to arguing with women ~ neither ones works.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
NEW YORK
PECAN MERINGUE COOKIES
I found this recipe in the NY Times many years ago.
3 large egg whites
1 cup sugar
1 cup graham cracker crumbs
1 cup chopped pecans
1/2 tsp vanilla extract
1/2 tsp rum or almond extract
Beat egg whites until very still. Gradually add sugar and extracts.
Mix crumbs and nuts. Fold into egg whites.
Drop by spoonfuls on a cookie sheet which has been covered with a thin layer of Crisco. Bake for 20-25 minutes at 350.
LOUISIANA
LOUISIANA PECAN BALLS
A recipe by Heather Allen, Aptos, CA, and a winner in the 2001 Sunset Magazine Bake-off.
PREP AND COOK TIME: About 45 minutes
MAKES: About 28 cookies
About 1 cup (1/2 lb.) butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped pecans (about 4 oz.)
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
2. In a medium bowl, mix flour and baking powder. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans.
3. Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
4. Bake in a 300F regular or convection oven until cookies are pale golden brown, about 25 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies stand on sheets until cool enough to handle.
5. Place remaining 1 1/2 cups powdered sugar in a shallow bowl. Roll warm cookies in powdered sugar to coat all over; discard remaining sugar. Set cookies on racks to cool completely.
Per cookie: 143 cal., 59% (85 cal.) from fat; 1.3 g protein; 9.4 g fat (4.4 g sat.); 14 g carbo (0.5 g fiber); 73 mg sodium; 18 mg chol.
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Recipe Favorites
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Search A to Z Recipes Site and Newsletters:
1 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup slivered almonds (optional)
1 1/2 cups coconut
1 1/2 cups maraschino cherries, chopped and drained
Cream shortening and sugar in a large bowl with electric mixer until well blended. Add eggs and almond extract, beating on medium speed until light and creamy, about two minutes. Combine flour, baking powder and salt; add to creamed mixture gradually, beating on low speed until just blended. Stir in chocolate chips, almonds, coconut and cherries.
Drop by small teaspoonfuls onto greased or foil-lined baking sheets. Bake at 350 degrees F. for 12 - 15 minutes or until lightly browned around the edges. Cookies will be light colored.
Yield: about seven dozen.
CHOCOLATE FUDGE COOKIES
~Submitted by Mary H., Montreal, Canada
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa
1/2 cup butter or margarine
1 1/4 cups brown or white sugar
2 eggs
1 teaspoon vanilla
1/2 cup chocolate chips
1/3 cup chopped nuts
Stir flour, baking soda, salt and cocoa together; set aside. Cream butter and sugar together until light. Add eggs, one at a time, beating well after each addition. Add and blend vanilla. Fold dry ingredients into creamed mixture. Add chocolate chips and nuts.
Drop dough by the teaspoonfuls onto greased baking sheets. Bake at 350 degrees F. for 10 minutes. Cool slightly before removing from baking sheets.
Yield: about five dozen cookies.
PUMPKIN AND CHOCOLATE CHIP COOKIES
~Submitted by Mary H., Montreal, Canada
This makes a soft, cake-like cookie.
1 cup canned pure pumpkin
1 cup sugar
1/2 cup oil
1 egg
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda, dissolved in 1 teaspoon milk
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts (optional)
1 teaspoon vanilla
Combine pumpkin, sugar, oil and egg. Add baking soda and the teaspoon of milk, dissolving soda in it as you stir. Stir flour, baking powder, cinnamon and salt together; add to pumpkin mixture and mix well. Stir in chocolate chips, nuts and vanilla. Drop by teaspoonfuls on lightly greased cookie sheets. Bake in a preheated, 350-degree oven for 10 - 12 minutes.
Yield: about five dozen.
MILLENNIUMS
~Submitted by Mary H., Montreal, Canada
1 cup butter or margarine
2 cups granulated sugar
2 tablespoons oil (if needed)
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips
In a large bowl, cream butter and sugar until light and fluffy; add eggs and vanilla and mix well. Combine the dry ingredients and add to the butter mixture; stir until evenly mixed. If the batter becomes to stiff and difficult to blend, add the oil. Add the white chocolate chips and mix well. Drop by small teaspoonfuls, two inches apart, onto a foil-lined baking sheet and bake in the center of a 350-degree F. oven for 10 minutes. Cool for at least 5 minutes before removing from pan.
CRUNCH BARS
~Submitted by Pat, Minden, NV
35 Saltine Crackers
1/2 cup (1 stick) butter or margarine
1/2 cup firmly packed brown sugar
1 pkg. (8 squares) Semi-Sweet Baking Chocolate, chopped
1 cup chopped Walnuts
Preheat oven to 400 degrees. Place crackers in foil-lined 15x10x1-in. baking pan
Place butter and sugar in saucepan; cook on medium-high heat until butter is completely melted and mixture is well blended, stirring occasionally. Bring to a boil; boil 3 minutes without stirring. Spread over crackers.
Bake 5 to 7 minutes or until topping is golden brown. Immediately sprinkle with chopped chocolate; let stand 5 minutes or until chocolate is softened. Spread chocolate evenly over ingredients in pan; sprinkle with walnuts. Cool. Break into pieces.
Source: Jell-o and Coolwhip Recipe Cards
P B & J SANDWICH COOKIES
~Submitted by Pat, Minden, NV
I just made these and although I know there are many recipes for PB&J cookies, I really think this one beats them all.
1 pouch (1-lb.1.5 oz) Betty Crocker peanut butter cookie mix
Vegetable oil and egg called for on cookie mix pouch
1/3 cup Betty Crocker Rich & Creamy vanilla frosting (from 1-lb container)
2 tablespoons peanut butter
1/2 cup jam or preserves
Heat oven to 375 degrees. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes.
In small bowl, stir frosting and peanut butter until smooth.
For each sandwich cookie, spread generous teaspoon frosting mixture on bottom of 1 cookie; spread scant teaspoon jelly over peanut butter mixture. Top with another cookie, bottom side down.
Makes 18 cookies
Source: Betty Crocker Fall Baking
PECAN CRISPS
~Submitted by Pat, Minden, NV
2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 cup chopped pecans, toasted
Heat oven to 350 degrees. In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and pecans.
Shape dough into 1-1/4-inch balls. On ungreased cookie sheets, place ball 2 inches apart.
Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheets to cooling rack.
Makes 5 dozen cookies
Source: Betty Crocker Fall Baking
CHUNKY CHOCOLATE CHIP PEANUT BUTTER COOKIES
~Submitted by Pat, Minden, NV
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1-1/2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup coarsely chopped peanuts
Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in morsels and peanuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles..
Bake in preheated 375 degree oven for 7 to 10 minutes or until edges are set but centers are still soft. Lest stand for 4 minutes; remove to wire racks to cool completely. Makes about 3 dozen cookies.
1/2 cup shortening
1 egg
1 cup sugar
1 cup unsweetened applesauce
1 cup raisins (chopped)
1/2 tsp nutmeg
1/2 tsp cinnamon
2 cups flour
1/2 tsp salt
1 tsp baking soda.
Cream shortening, egg and sugar, sift flour, salt and baking soda and set aside. Add applesauce, raisins, and spices to shortening mixture then blend in flour mixture. Drop by teaspoonful on greased sheet. Bake 12-15 min at 350 deg.
FUDGE BARS - Early 1900's
~Submitted by Patricia, Charlevoix, MI
2 cup sugar
1/2 cup melted butter
4 ounces melted chocolate
3/4 tsp vanilla
2 eggs unbeaten
1 cup flour
1 cup walnut meats.
Mix melted butter and chocolate until well blended. When cool add unbeaten eggs and vanilla and gradually work in the sugar. Lastly add the flour and nuts. Spread to a half inch thickness on an oiled pan. Bake at 350 deg.10 to 15 minutes or until set, when the mixture will appear crusted on top but still soft inside. Upon cooling it will stiffen, so do not attempt to bake it until firm and dry. Cut into bars while hot and serve cold.
(Fudge bars are best if kept till the second day in order that the flavor of the nuts may spread through.)
"JACKRABBIT" BARS
~Submitted by Patricia, Charlevoix, MI
This was a favorite trail mix of the skier, "Jackrabbit" Johannsen, who lived to be 111 years old!
1/2 cup butter or margarine
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup instant rolled oats
1 cup chocolate chips
Grease an 8" square pan, then flour it lightly. Preheat oven to 350 degrees F.
Cream butter and sugars; add eggs and vanilla, beating well. Mix dry ingredients, add oats and add to creamed mixture. Stir in chocolate chips. Spread in pan.
Bake for 20 minutes, or until firm around the edges but still soft in center. Cool in pan, then cut into bars or squares.
CHOCOLATE RASPBERRY STREUSEL BARS
~Submitted by Chris M., NM
· 1 cup (2 sticks) butter, softened
· 1 cup granulated sugar
· 1 large egg
· 2 cups all-purpose flour
· 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
· 1 jar (10 oz.) raspberry preserves
· 1 cup all-purpose flour
· 1/4 cup granulated sugar
· 1/4 cup (1/2 stick) butter
· 1 cup sifted powdered sugar
· 1 tablespoon milk
· 1 teaspoon vanilla extract
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
BEAT butter and 1 cup granulated sugar in large mixer bowl until fluffy. Beat in egg. Beat in 2 cups flour. Stir in 1 cup morsels. Spread mixture in prepared pan. Spread jam evenly over mixture in pan, leaving 1/2-inch border.
COMBINE 1 cup flour and 1/4 cup granulated sugar in medium bowl. Cut in 1/4 cup butter with pastry blender or two knives until mixture is crumbly. Stir in remaining morsels. Sprinkle streusel evenly over preserves.
BAKE for 40 to 45 minutes or until top is golden brown. Cool completely in pan on wire rack. Cut into bars.
COMBINE powdered sugar, milk and vanilla extract in small bowl. Drizzle over bars; let stand until set. Makes 2 doz.
SNICKER DOODLES
~Submitted by Chris M., NM
1 c. shortening, part butter (I used 1 c. butter)
1 1/2 c. sugar
2 eggs
2 3/4 c. Gold Medal Flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbl. sugar
2 tsp. cinnamon
Heat oven to 400 degrees. Mix shortening (butter), 1 1/2 c. sugar and eggs thoroughly. Blend flour, cream of tartar, soda and salt and stir in. Chill in refrigerator for about 1/2 hour. Shape dough in 1" balls. Roll in mixture of 2 tbl. sugar and cinnamon. Place 2" apart on ungreased baking sheet. Bake 8 - 10 minutes. These cookies puff up at first, then flatten out. Makes 6 doz. cookies. Store in air-tight container.
Note: If you use Gold Medal self-rising flour, omit cream of tartar, soda and salt. The chilling of the dough first makes a richer and softer dough. Do not cook any longer than the time stated and the cookies will stay soft and chewy.
Prep Time:2 0 min
Start to Finish: 4 hr 45 min
Makes: 48 bars
1 box Betty Crocker® SuperMoist® lemon or yellow cake mix
1/3 cup butter or margarine, softened
3 eggs
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
2. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
3. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator. High Altitude (3500-6500 ft): No change.
Success
How many lemons do you need for this recipe? One will be fine--it will yield 1 1/2 to 3 teaspoons grated peel and 2 to 3 tablespoons lemon juice.
Success
Bake bars in the exact pan size called for in a recipe to ensure moist (not overbaked) bars.
Special Touch
Garnish each bar with a curl of lemon peel for an extra-special touch.
Nutrition Information:
1 Serving: Calories 90 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 20mg; Sodium 95mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 8g); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices
Sour cream gives this lemon-flavored cookie its soft texture.
Cookie Ingredients:
1 cup sugar
1/2 cup LAND O LAKES® Butter, softened
1/2 cup LAND O LAKES® Sour Cream
2 eggs
2 teaspoons freshly grated lemon peel
1/2 teaspoon lemon extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Glaze Ingredients:
1 cup powdered sugar
1 to 2 tablespoons lemon juice
Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs, lemon peel and lemon extract; continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat,
scraping bowl often, until well mixed.
Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl. Frost cooled cookies with glaze.
I haven't tried these but sound good. They are from Mr. Food cookbook.
About 4 dozen
1 package yellow cake mix without the pudding
1/3 cup vegetable oil
1/4 cup firmly packed brown sugar
2 eggs
10 graham cracker squares, coarsely crushed
1/2 cup semisweet chocolate chips
Preheat oven to 350°
In large bowl with mixer, combine cake mix, oil, sugar and eggs. Stir in crumbs and chocolate chips.
Drop by teaspoonfuls onto cookie sheets that have been sprayed with cooking spray.
Bake 10-12 minutes. Remove to wire racks to cool.
Note: These freeze well.
MELTING MOMENTS
~Submitted by Brenda, AL
I was going through my Reader's Digest big cookie book and found some you might want to post.
Makes 28-30 cookies
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup butter, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1 1/4 cups finely chopped candied fruit
Preheat oven to 350°.
Butter 2 cookie sheets.
Sift flour, baking powder and salt into a large bowl.
Beat butter and sugar in another large bowl with mixer at high speed until creamy. Add egg and vanilla and beat until well blended. Mix in dry ingredients and fruit. Form dough into balls about the size of walnuts and place 1 inch apart on cookie sheets.
Bake 15-20 minutes or until golden brown. Cool on sheets until cookies firm up slightly. Transfer to racks to cool.
COWBOY COOKIES
(Oatmeal)
~Submitted by Brenda, AL
I haven't tried these but have all my favorite things in them.
Makes 3 dozen
1 cup Crisco
3/4 cup brown sugar
3/4 cup white sugar
1 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla extract
2 cups Quick oatmeal
2 eggs
1 package of butterscotch chips (or caramel)
1 cup chopped nuts
Cream Crisco and sugar. Add eggs and vanilla and beat well. Sift together flour, salt, and soda, add to mixture. Add oatmeal (dough will be very stiff), butterscotch chips and nuts. Drop spoonfuls on ungreased cookie sheet. Bake at 350 degrees for 12 minutes or until brown. Cool slightly and remove from pan.
CHOCOLATE OATMEAL COOKIES
(No bake)
~Submitted by Brenda, AL
I never figured out why these are called cookies to me they are more like candy. I want to eat the whole batch when I make these.
1 stick margarine or butter (1/2 cup) I only use real butter for baking
2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla
1/4 cup peanut butter
3 cups one-minute oats
Melt margarine in medium size pan. Add sugar, cocoa and milk. Bring to a rolling boil for 1 minute. Take off burner and add vanilla and peanut butter, stirring until peanut butter is dissolved. Add oats and stir until well mixed. Drop by spoon full on waxed paper and let cool.
BANANA DROP COOKIES
~Submitted by Brenda, AL
I haven't made these but sound good so will probably try them soon.
1 cup butter flavored shortening
1 cup sugar
2 eggs (slightly beaten)
1 cup mashed bananas
1/2 cup buttermilk
1 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped nuts
Mix shortening, sugar, eggs (mixing well), stir in bananas, buttermilk and vanilla. Stir in dry ingredients and nuts. Chill dough for 1 hour. Drop by teaspoon on lightly greased cookie sheet and bake approximately 12-14 minutes in oven heated at 375 F degrees. Icing: Mix cream cheese, butter, milk, vanilla and powdered sugar. Beat well.
YUMMY, YUMMY PEANUT BUTTER BLOSSOMS
~Submitted by Brenda, AL
When my grandson visits from Florida we make these cookies. If I want to do them fast I use store bought dough the peanut butter or sugar cookie and then we add the kiss on top.
Makes 7 dozen.
1 cup sugar
1 cup brown sugar, packed
1 cup butter or margarine
1 cup creamy peanut butter
2 eggs
1/4 cup milk
2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 (6 1/2 ounce) packages chocolate kisses
Cream sugar, brown sugar, butter and peanut butter. Beat in egg, milk and vanilla. In a separate bowl, stir together flour, baking soda and salt. Stir into egg mixture. Shape into balls and roll in additional granulated sugar. Place on an ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes . Immediately press kisses into cookies.
SKOR SQUARES
~Submitted by Brenda, AL
1 box of Ritz crackers
1 can of Eagle Brand Milk (sweet)
1 bag of Skor Chip pieces
1 tub of ready made icing
Crush the crackers well and put in a bowl, pour in the Eagle Brand milk and 3/4 of the bag of Skor pieces. Mix well and press into an oblong pan. Bake at 300 degrees for 15 minutes. Cool completely and spread with icing. Take the remainder of Skor pieces and sprinkle over the icing. Cut and enjoy
MELT IN YOUR MOUTH CUT-OUT SUGAR COOKIES
~Submitted by Brenda, AL
I can't remember where I got this recipe.
1 1/2 cups powdered sugar
1 cup butter or margarine
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups unsifted flour
1 teaspoon baking soda
1 teaspoon cream of tartar
ICING:
2 cups powdered sugar
2 tablespoons butter or margarine
1 egg white
pinch of salt
1 teaspoon almond extract
food coloring and sprinkles (optional)
Combine all ingredients. Mix well. Chill dough for 2 hours. Roll to desired thickness and use favorite cookie cutters. Bake in 350 degree oven for 7-10 minutes. ICING: Combine all ingredients. It is best to ice the cookies while they are still warm.
SNICKER DOODLE COOKIES
~Submitted by Brenda, AL
My local grocery store makes these.
1 cup shortening
2 eggs
2 teaspoons cream of tartar
1 teaspoon soda
4 teaspoons sugar
1 1/2 cups sugar
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
4 teaspoons ground cinnamon
Cream the shortening, 1 1/2 cups sugar and eggs until light and fluffy. Combine cream of tartar, salt and soda. Stir into creamed mixture. Stir in vanilla. Shape the dough into balls the size of walnuts. Combine 4 teaspoons sugar and cinnamon, mixing well. Roll each ball into mixture. Place on a greased cookie sheet, flatten cookies slightly with fork. Bake at 400 degrees for 8 minutes or until the first cookies begin to fall.
SADIE'S COOKIES
~Submitted by Shirley, WA State
Melt 1-lb. 8 oz. chocolate Almond bark
Add: 4 c. rice krispies
4c. mini marshmallows
4 c. Spanish peanuts
2 c. peanut butter
Mix and drop on wax paper till dry.
LOUISE'S APRICOT DAINTIES
~Submitted by Shirley, WA State
1 lb. box powdered sugar
6Tbl. melted butter
2 Tbl. orange juice concentrate
11 oz. ground dried apricots
vanilla to taste
½ chopped pecans or walnuts
Mix the sugar, butter, orange juice and apricots till well mixed.
Roll in balls and then in the chopped nuts. Set on wax paper to dry.
DREAM BARS
~Submitted by Shirley, WA State
8x8 inch pan, 300°F oven, greased pan
Crust:
½ c. butter
1 c. flour
½ c. dark brown sugar
Mix and pat in the pan. Bake 10 minutes. Remove from oven.
Increase oven to 325°F
Filling:
2 eggs
1 c. dark brown sugar, packed
3 Tbl. flour
1 tsp. vanilla
½ tsp. salt
1 c. chocolate bits
1 c. walnuts
Mix well and pour over crust. Bake for another 20 min. Cool completely before cutting up.
CHEWY FRUITCAKE BARS
~Submitted by Shirley, WA State
Preheat oven to350 °F. ungreased jelly roll pan.
2 c. Bisquick baking mix
2 Tbl. sugar
¼ c. firm butter
1c. flaked coconut (Bakers)
2 c. cut-up mixed fruitcake mix
1 c. snipped dates
1 c. chopped nuts of your choice
1 can (14 0z) sweetened condensed milk (Eagle brand)
Preheat oven to 350°F. Mix baking mix and sugar. Cut in the butter thoroughly. Press mixture with floured hands, in ungreased jelly roll pan, and bake for 10 min. Sprinkle coconut over baked layer. Layer candied fruit and dates over coconut. Drizzle milk over top. Bake until light golden brown, 25 to 30 minutes.
Cool completely and cut into bars.
Makes about 70 bars 2X1 inch bars.
DELORIS' RIBBON BARS
~Submitted by Shirley, WA State
375°F. oven preheated, 8X8 greased pan
Bake 25 to 30 minutes
½ c. soft butter
2/3 c. brown sugar
½ c. flour
1 ½ c. rolled oats
1 c. chopped walnuts
mix in 1c. raisins
½ c. any kind jam
Cream butter and brown sugar. Mix in flour oats and ½ the nuts
Press into pan. Cover with jam, sprinkle on the nuts.
RAZZ-MA-TAZZ BARS
~Submitted by Carol, Tupper Lake, NY
1/2 c. margarine
2 c. Nestlé's Premier White Morsels, divided
2 large eggs
12 co. granulated sugar
1 co. flour
1/2 tsp salt
12 tsp almond extract
1/2 co. seedless raspberry jam
1/4 co. sliced almonds, toasted
Preheat oven to 325°. Grease and sugar a 9-in square baking pan.
Melt margarine in medium, microwave-safe bowl on HIGH for 1 minute; stir. Add 1 cup morsels; let stand. DO NOT stir.
Beat eggs in large mixing bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.
Heat jam in small, microwave-safe bowl on HIGH for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into the remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.
Bake for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack.
Cut into 1-inch pieces.
Note: These are so good, there should be a law against them!!!!
PEANUT BUTTER KISSES
~Submitted by Carol, Tupper Lake, NY
1 pig Duncan Hines yellow cake mix
2 eggs
1/2 cup salad oil
1 cup peanut butter
1 bag Hershey's Kisses
Combine each ingredient in order, one at a time. With 1 tsp of dough, form a ball. Roll in granulated sugar. Place on ungreased cookie sheet. Bake at 350° for 10 minutes.
Remove from oven and place a Hershey's Kiss on the top of each cookie. Press lightly until cookie seems to crack. Put back in the oven for 1 minute. Remove and let cool.
Believe it or not, these are better than the one's made from scratch!
MARVELOUS MACAROONS
~Submitted by Carol, Tupper Lake, NY
2 2/3 c. flaked coconut
2/3 c. sugar
1/4 c. flour
1/4 tsp salt
4 egg whites
1 tsp almond extract
1 c. almonds, chopped.
Combine coconut, sugar, flour and salt in bowl. Stir in egg whites and almond extract. Stir in almonds; mix well. Drop from teaspoon onto lightly greased cookie sheet. Garnish with candied cherry halves, if desired.
Bake at 325° for 20-25 minutes; or until edges of cookies are golden brown. Makes about 2 1/3 dozen.
CHOCOLATE CRINKLES
~Submitted by Carol, Tupper Lake, NY
1/2 c. vegetable oil
4 oz unsweetened baking chocolate, melted and cooled
2 c. granulated sugar
2 tsp vanilla
4 eggs
2 c. all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 c. powdered sugar
Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
Heat oven to 350°. Grease cookie sheet.
Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on a wire rack.
This oatmeal cookie is crumbly-crunchy, the lightest-textured of all the oatmeal cookies we tested. If you're not a raisin-lover, leave them out; but we feel both raisins and nuts give a plain oatmeal cookie pizzazz.
Makes 4 dozen cookies
Ingredients:
3/4 cup (6 ounces) brown sugar
3/4 cup (5 1/4 ounces) granulated sugar
8 tablespoons (1 stick, 4 ounces) unsalted butter
1/2 cup (3 1/4 ounces) vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 teaspoons vanilla extract
1 large egg
3 cups (10 1/2 ounces) rolled oats
1 cup (4 1/4 ounces) unbleached all-purpose flour
1 cup (6 ounces) raisins, packed (optional)
1 cup (4 ounces) diced pecans or walnuts (optional)
Preparation:
Preheat the oven to 325F. Lightly grease or line with parchment two baking sheets.
In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth. Beat in the egg, then add the oats and flour. Stir in the raisins and nuts.
Drop the dough by tablespoonfuls onto the prepared baking sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4-inch thick.
Bake the cookies for about 20 minutes, until they're golden brown. These are supposed to be crunchy, so dont undertake them. Remove them from the oven and cool on a rack.
Baking time: 20 minutes.
Essential Crunchy Oatmeal Cookie Variations:
Chocolate Chip-Oatmeal Cookies:
Add 1 cup (6 ounces) semisweet chocolate chips to the Essential Crunchy Oatmeal Cookie recipe.
Very Vanilla Oatmeal Cookies:
Add 1 vanilla bean, finely ground, to the Essential Crunchy Oatmeal Cookie recipe. This will add an assertive hit of pure vanilla to your cookies.
Trail Mix Jumbles:
Prepare the Essential Crunchy Oatmeal Cookie recipe, replacing the raisins with 1 cup (5 1/4 ounces) dried cranberries, and adding 2/3 cup (4 ounces) chocolate chips or candy-coated chocolates, and 1/3 cup (1 ounce) flaked coconut, unsweetened preferred.
Cranberry Chews:
Prepare the Essential Crunchy Oatmeal Cookie recipe, substituting 1 1/2 cups (7 7/8 ounces) dried cranberries and 1/2 cup diced walnuts for the raisins and nuts. Add 1/4 teaspoon orange oil, or 1 tablespoon grated orange rind.
More Essential Crunchy Oatmeal Cookie Variations:
Oat Scotchies:
Prepare the Essential Crunchy Oatmeal Cookie recipe, substituting 1 cup (6 ounces) butterscotch chips for the raisins and using diced pecans. Add a few drops strong butterscotch or butter-rum flavor, if desired.
Mocha Chip Oatmeal Cookies:
Prepare the Essential Crunchy Oatmeal Cookie recipe, adding 1/2 teaspoon espresso powder to the dough, and substituting 1 cup semisweet or bittersweet chocolate chips for the raisins, and 1 cup chopped macadamia nuts for the pecans or walnuts.
Coconutties:
Prepare the Essential Crunchy Oatmeal Cookie recipe, adding a few drops strong coconut flavor to the dough and substituting 2 cups (6 ounces) shredded unsweetened coconut for the raisins and nuts. If you use sweetened coconut, reduce the sugar (either brown, or granulated) in the recipe by 2 tablespoons.
CRANBERRY OATMEAL COOKIES
~Submitted by Kim D., Pflugerville TX
INGREDIENTS:
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup sugar
1 cup (2 sticks) margarine, softened
2 eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats or rolled oats
1 (6-ounce) package craisins
1 cup chopped pecans
TO PREPARE:
Mix the flour, baking soda, cinnamon and salt together. Beat the brown sugar, sugar and margarine in a mixing bowl until creamy. Add the eggs and vanilla and beat until smooth. Beat in the flour mixture. Stir in the oats, craisins and pecans.
Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 9 to 10 minutes or until golden brown. Cool on cookie sheet for 1 minute. Remove to a wire rack to cool completely. To prepare for future use, drop the dough by teaspoonfuls onto a cookie sheet and freeze. Remove the frozen cookies to a sealable freezer bag and freeze until just before baking.
YIELDS: 4 dozen cookies
RANCH COOKIES
~Submitted by Kim D., Pflugerville TX
INGREDIENTS:
2-1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1 cup sugar
2 cups rolled oats
1 cup dried cranberries
3/4 cup shredded coconut
1/2 cup sliced almonds
3 eggs, beaten
1/2 teaspoon almond extract
TO PREPARE:
Mix the flour, baking soda and salt together. Beat the butter, brown sugar and sugar in a mixing bowl until creamy. Add the flour mixture and beat until blended. Stir in the oats, cranberries, coconut, almonds, eggs and flavoring. The dough will be very stiff.
Drop the dough by heaping teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until light brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container. To enhance the flavor of the cookies, mix the eggs, almond extract and cranberries in a bowl and let stand for 1 hour before adding to the recipe.
YIELDS: 6 dozen cookies
BUTTER STARS
~Submitted by Larry Holmes, Toronto, Canada
1/2 pound butter
1 egg yolk
6 tablespoons confectioners’ sugar
3 cups flour
1 tablespoon sherry or brandy
1 egg white
1/2 cup granulated sugar
1/3 cup finely chopped almonds
Preheat oven to 325 degrees F. Cream the butter and then add the egg yolk, confectioners’ sugar, flour and cherry or brandy and mix thoroughly. Chill for at least 20 minutes. Roll out 3/8 inch thick. Cut with a star cutter or any other shape you desire, and arrange on ungreased cookie sheets. Beat the egg white until stiff and then gradually beat in the granulated sugar. Put a spoonful of beaten egg white on each
cookie and sprinkle with the chopped nuts. Bake for 25 minutes or until lightly browned.
Makes about 40 cookies.
MOLASSES COOKIES
~Submitted by Larry Holmes, Toronto, Canada
1/4 cup molasses
1/2 cup shortening
3/4 cup dark brown sugar
1 egg
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat the oven to 375 degrees. Mix the molasses, shortening, brown sugar, and egg in a bowl, combining well. Mix the flour, salt and baking soda together; add to the first mixture and blend thoroughly. Arrange by teaspoonfuls on ungreased cookies sheets, about 1 inch apart, and bake for 7 – 10 minutes or until crisp and lightly browned.
Spice Molasses Cookies: Add 1/4 teaspoon powdered ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg to the flour mixture.
Makes 40 cookies.
BOSTON COOKIES
~Submitted by Larry Holmes, Toronto, Canada
4 tablespoons butter
1/2 cup sugar
1 egg well beaten
1 cup flour
¼ teaspoon baking soda
few grains salt
1/2 teaspoon cinnamon
1/2 cup chopped nuts
1/2 cup raisins
Preheat oven to 350 degrees F. Butter some cookie sheets. Cream butter, then gradually add the sugar, mixing well. Beat in the egg. Mix together flour, baking soda, salt and cinnamon and ad to the first mixture, blending thoroughly.. Add the nuts and raisins and mix well. Arrange by spoonfuls, 1 inch apart, on the cookie sheets and bake about 10 to 12 minutes or until delicately brown.
Makes about 30 cookies.
CAPE COD OATMEAL COOKIES
~Submitted by Larry Holmes, Toronto, Canada
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg., lightly beaten
1 cup sugar
1/2 cup melted shortening
1/2 cu melted butter
1 tablespoon molasses
1/4 cup milk
1 3/4 cup uncooked oatmeal
1/2 cup raisins
1/2 cup chopped nuts
Preheat oven to 350 degrees F. Mix the flour, baking soda, cinnamon and salt together in a large bowl. Stir in the remaining ingredients. Arrange by teaspoonfuls on unbuttered cookie sheets and bake until edges are brown, about 12 minutes.
Makes about 70 cookies.
CHOCOLATE COCONUT COOKIES
~Submitted by Larry Holmes, Toronto, Canada
1 can (14 ounces) sweetened condensed milk
3 ounces unsweetened chocolate
2 cups shredded coconut
1 cup pecan pieces
1 teaspoon vanilla
pinch salt
Preheat oven to 300 degrees F. Grease some cookie sheets very well. Heat the sweetened condensed milk and the chocolate together in a small pot over simmering water until the chocolate has melted. Remove from heat and stir in the remaining ingredients. Arrange by teaspoonfuls on the cookie sheets and bake about 15 minutes, taking care that the bottoms do not burn.
Makes about 40 cookies.
MINCEMEAT COOKIES
~Submitted by Larry Holmes, Toronto, Canada
1 cup shortening
1/2 teaspoon vanilla
1 cup honey OR 1 1/2 cups sugar
3 eggs
3 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped nuts
1 1/2 cups mincemeat, drained if necessary
Preheat oven to 350 degrees F. Lightly grease some cookie sheets. Cream the shortening, then beat in the vanilla, honey or sugar, and eggs. Mix the flour, salt, and baking soda together and add to the first mixture, blending well. Stir in nuts and the mincemeat. Arrange by teaspoonfuls on the cookie sheets. Bake until light brown, about 8 to 10 minutes.
Makes about 85 cookies.
SANTA’S THUMBPRINTS
~Submitted by Larry Holmes, Toronto, Canada
1 cup shortening
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 cups oats
1 package (6 ounces) semi-sweet chocolate pieces
pecan halves
Preheat oven to 375 degrees F. Cream shortening in large bowl; gradually add sugars and beat until fluffy. Add egg, vanilla, and almond extract. Sift together flour, baking soda, and salt; stir into creamed mixture. Blend in oats.
Shape dough into small balls and place on ungreased cookie sheets. Make a hollow in each ball. Bake 10 – 12 minutes.
In top part of double boiler, melt chocolate over hot, not boiling, water. Spoon melted chocolate into center of each cookie. Top with pecan half. Chill until chocolate is firm.
Makes 4 dozen cookies.
BUTTERBALLS
~Submitted by Larry Holmes, Toronto, Canada
8 tablespoons sweet butter, softened
3 tablespoons honey
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup shelled pecans, chopped moderately fine
3/4 cup confectioners’ sugar
Preheat oven to 300 degrees F. Grease one or two cookie sheets.
Cream butter. Beat in honey; gradually mix in flour and salt, then vanilla. Add pecans. Wrap dough in plastic wrap and chill 1 hour.
Form balls by hand, the size of quarters. Place 2 inches apart on the prepared cookie sheets. Bake for 35 to 40 minutes.
Remove from oven; as soon as cool enough to touch, roll in confectioners’ sugar. Allow to cool and roll again in sugar.
Cream butter and 1 cup sugar until light and fluffy. Add egg and mix well.
Sift together flour and cornstarch; add to creamed mixture and blend well. Mix walnuts in thoroughly. Gather dough into a ball, wrap in wax paper and chill for 4 to 6 hours.
Roll dough out to 1/4- inch thickness. Using a small heart-shaped cookie cutter about 1 1/2 inches long, cut out cookies and place on an ungreased cookie sheet. Chill cookies for 45 minutes.
Preheat oven to 325 degrees F. Bake cookies for 10 to 15 minutes, or until they are evenly and lightly browned. Remove and cool on rack.
While they are still warm, spread half of the cookies with raspberry preserves, using 1/4 teaspoon of jam for each. Top with one of the remaining cookies.
Sift the remaining 3/4 cup confectioners’ sugar into a bowl and press tops and bottoms of the cookies into the sugar to coat.
Makes about 4 dozen cookies.
BROWN SUGAR-PECAN SHORTBREAD
~Submitted by Larry Holmes, Toronto, Canada
2 cups all-purpose flour
1 cup pecan pieces
pinch salt
1 cup (2 sticks) butter, room temperature
1/2 cup packed dark brown sugar
Grind flour, pecans and salt in a food processor fitted with steel blade to a pine powder. Set aside.
Using an electric mixer or 2 wooden spoons, cream the butter and sugar. When the mixture is very smooth and creamy, mix in the pecan mixture.
Gather the dough into a ball, wrap in plastic wrap, and refrigerate at least 3 hours or overnight.
Preheat oven to 300 degrees F. Line cookie sheets with parchment paper. Roll out dough 1/4-inch thick on a lightly floured surface. Cut into shapes with 1-inch cookie cutters. Gather up the scraps, reroll, and cut into as many cookies as possible. Place on the prepared cookie sheets and bake until lightly colored, 20 to 25 minutes.
Makes about 50 cookies.
CAN'T-LEAVE-ALONE BARS
~Submitted by Lou, FL
1 box white cake mix
2 large eggs
1/3 cup oil
1 can (14 oz) sweetened condensed milk (NOT evaporated milk)
1 cup semisweet chocolate chips
1/4 cup butter, cut small
Heat oven to 350*F. Grease a 13 x 9 baking pan. Beat cake mix, eggs and oil in a large bowl until blended. Press 2/3 of mixture in pan. Microwave condensed milk, chocolate and butter in a bowl on high for 1 minute or until mixture is smooth when stirred. Pour over crust. Top with teaspoonfuls of reserved cake mixture. Bake 20 to 25 min. until lightly browned. Cool; cut into bars.
Note---I have added about 1/2 cup of mixed chopped green and red maraschino to this at the holidays.
CHOCOLATE PRETZEL BARS
~Submitted by Lou, FL
1 1/2 cups crushed pretzels
1/2 cup (1 stick) butter, melted
1 can (14 ounces) chocolate-flavored sweetened condensed milk
1 cup (6 ounces) white chocolate chips
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. In a medium bowl, combine the crushed pretzels and butter; mix well and press into the bottom of the baking dish. Pour the sweetened condensed milk evenly over the pretzel mixture then sprinkle evenly with the chips, pecans, and coconut.
Bake for 25 to 30 minutes, or until lightly browned. Cool for 10 minutes then chill for 30 minutes before cutting into bars and serving.
Yields: 20 to 24 bars
PECAN PIE BARS
~Submitted by Johnny, LA
18 1/4 ounces (1 box) chocolate cake mix
(set aside 1 cup of cake mix from package)
1/4 cup butter, softened
1 egg, slightly beaten
3 eggs
3/4 cup packed brown sugar
3/4 cup dark corn syrup
1 teaspoon vanilla
1 1/4 cups coarsely chopped pecans
Preheat oven to 350F. Lightly grease a 9x13-inch baking pan; set aside. Set aside second measure of the cake mix for the filling. For the crust, in a large mixing bowl combine remaining cake mix, butter, and slightly beaten egg. Stir with a fork until crumbly. Turn into prepared pan. With lightly floured hands, press evenly onto the bottom to form a crust. Bake for 12 minutes. Meanwhile, for filling, in a medium bowl combine the second measure of eggs, brown sugar, corn syrup and vanilla. Add the reserved cake mix; stir with a fork just until blended. Some tiny cake clumps will remain. Spread filling evenly over baked crust; sprinkle with pecans. Bake for 25 - 30 minutes or
until filling appears set when pan is gently shaken. Cool completely on wire rack. Cut into bars. Cover and chill to store.
ALMOND CHOCOLATE BARS
~Submitted by Johnny, LA
1 (8-ounce) package cream cheese, softened
3/4 cup butter or margarine, softened
3/4 cup sugar
1-1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1 (6-ounce) package semisweet chocolate chips
1/2 cup sliced almonds, toasted
Pre-heat oven to 375 F. Combine cream cheese and butter in mixing bowl, beat well. Gradually add sugar and vanilla, beating until light and fluffy. Combine flour and baking powder, add to batter, beating well. Spread mixture evenly in an ungreased 9 x 13-inch baking pan. Bake for 15 minutes. Sprinkle chips immediately over baked layer. Let stand 5 minutes, or until chocolate melts.. Spread chocolate evenly, to the edge of pan. Sprinkle with almonds. Cool and cut into bars.
BISQUICK BUTTERSCOTCH BROWNIES
~Submitted by Johnny, LA
2 cups Bisquick baking mix
2-1/3 cups light brown sugar, firmly packed
4 large eggs
1/2 cup margarine, softened
1 (3.5 ounce) can coconut
1-1/2 cup chopped pecans
1 teaspoon vanilla extract
Preheat oven to 350 F. Mix all ingredients and bake in a 9x13-inch pan for 45 minutes. Cool on rack, cut while warm.
BLOCKBUSTER BROWNIES
~Submitted by Johnny, LA
8 ounces unsweetened chocolate
1-1/2 cups butter
6 large eggs
3 cups granulated sugar
1-1/2 cups all-purpose flour
1 tablespoon vanilla
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
Preheat oven to 350 F. Melt chocolate and butter over hot water or in microwave on medium 4 minutes; remove and stir well. Let cool. Beat the eggs until lemon colored. Gradually add sugar, beating until thick, about 3 minutes. Stir in chocolate. Fold in flour, vanilla, nuts, and chocolate chips. Pour into two greased and floured 8" square pans. Bake for 35 to 40 minutes. Do not overbake; they should be very moist in the center. When cool, cut into 2"
squares. Freezes well.
CARAMEL CANDY BARS
~Submitted by Johnny, LA
Makes about 54
1 (14 ounce) package caramel candies, unwrapped
1/3 cup milk
2 cups unbleached flour
2 cups quick-cooking or regular oats
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup margarine or butter, softened
1 (6 ounce) package semisweet chocolate chips
1 cup chopped walnuts or dry roasted peanuts
Pre-heat oven to 350 F. Grease a 13 x 9 x 2-inch baking pan. Heat candies and milk in 2-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Mix flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Press half of the crumbly mixture in pan. Bake 10 minutes. Sprinkle with chocolate chips and walnuts; drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top. Bake until golden brown, 20 to 25 minutes. Cool 30 minutes. Loosen edges from sides of pan; cool completely. Cut into 2 x 1-inch bars.
CHERRY MASH CANDY BAR
~Submitted by Johnny, LA
Makes about 117
1/2 cup butter or margarine
2 cups granulated sugar
2/3 cup evaporated milk
12 large marshmallows dash of salt
1 (6 ounce) package cherry chips
1 teaspoon vanilla extract
1 (12 ounce) package semi-sweet chocolate chips
2 cups finely chopped peanuts
3/4 cup creamy peanut butter
Combine butter or margarine, sugar, evaporated milk, marshmallows, and salt in saucepan. Bring to a boil, and boil 5 minutes. Remove from heat and stir in cherry chips and vanilla, stirring until well blended. Pour into a buttered 13 x 9-inch baking pan and chill for 2 hours. Melt chocolate chips and add the chopped peanuts and peanut butter. Stir until well blended. Spread evenly over the top of the first layer. Chill until firm, then cut into bite-size size squares.
CHOCOLATE CHIP BRICKLE BARS
~Submitted by Johnny, LA
Makes about 36
1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces almond brickle chips
6 ounces semisweet chocolate morsels
1 cup chopped nuts
Melt margarine in 13-by-9-inch pan in a preheated 350-degree oven (325 degrees for glass pan). Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with almond brickle chips, chocolate morsels and chopped nuts; press down firmly. Bake until lightly browned, 20 to 25 minutes. Let cool; chill if desired. Cut into bars. Store, covered, at room temperature.
CHOCOLATE MINT BROWNIES
~Submitted by Johnny, LA
Makes about 60
If you can't find mint chocolate chips for the topping, use semi-sweet chocolate chips with a few drops of mint extract.
For the base:
1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 (16-ounce) can chocolate-flavored syrup
1 cup granulated sugar
For the filling:
2 cups confectioners' sugar
1/2 cup butter, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
For the topping:
1 (10-ounce) package mint chocolate chips
9 tablespoons butter
To make the base: Pre-heat oven to 350 F. Combine the ingredients for the base in a large mixing bowl; beat at medium speed for 3 minutes.. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake for 30 minutes (top of brownies will still appear wet). Cool completely.
To make the filling: Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set.
To make the topping: Melt chocolate chips and butter over low heat in a small saucepan (then add mint extract, if using). Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator.
CHOCOLATE PEANUT BUTTER BARS
~Submitted by Johnny, LA
Makes about 24
1 cup creamy peanut butter
6 tablespoons butter, softened
1 1/4 cups sugar
3 eggs
1 teaspoons vanilla extract
1 cup flour
1/4 teaspoon salt
2 cups chocolate chips
Preheat oven to 350 F. In large mixing bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla, and beat until creamy. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread into ungreased 13x9 inch baking pan. Bake 25-30 minutes, or until edges begin to brown. Immediately sprinkle remaining morsels over cookie layer. Let stand 5 minutes until morsels become shiny and soft. Spread the rest of the chocolate chips evenly over top. Cool completely.
ENGLISH CHERUBS
~Submitted by Johnny, LA
Makes about 36
These are a rich, chewy bar cookie that tastes like pecan pie.
1 cup firmly packed light brown sugar, divided
1/2 cup butter or margarine, softened
1 1/3 cups all-purpose flour
1 dash salt
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flaked coconut
1 cup chopped pecans
Combine 1/2 cup brown sugar, butter, flour and dash salt; mix or knead with hands until well combined (mixture will look dry). Press in bottom of a greased 9-inch square pan. Beat eggs until foamy, about 2 to 3 minutes. Add remaining 1/2 cup brown sugar, granulated sugar, vanilla and 1/4 teaspoon salt; mix well. Stir in coconut and pecans. Spread mixture over layer in pan. Bake in preheated 350-degree oven 30 minutes, if using a glass baking dish; in a 375-degree oven 30 minutes, if using a metal pan. Top should be set and lightly browned. Do not underbake. Let cool. Cut in 1-1/2-inch squares.
KNOCK YOU NAKED BROWNIES
~Submitted by Johnny, LA
Makes about 24
1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 vanilla caramels unwrapped (one 14 oz package)
1 cup semisweet chocolate chips
In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes. In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.
This recipe originated at the Salt Creek Restaurant in Breckenridge, Colorado and they are yummy in the tummy!!!
APPLE OATMEAL COOKIES
~Submitted by Marilyn M., Stillwater, OK
1/2 cup butter
1/2 cup honey
1 egg
1 tsp vanilla
3/4 cup whole wheat flour
1/2 tsp baking soda
3/4 tsp cinnamon
1 1/2 cup oats
1 large apple, cored and peeled
Mix butter, honey, egg and vanilla in large bowl, set aside.
Sift together whole wheat flour, baking soda, cinnamon, then add to wet ingredients. Stir until mixed. Then add oats and cut-up apple.
Drop by spoonfuls onto greased cookies sheets.
Bake 8-10 minutes in 375° oven.
Allow to cool for five minutes on cookie sheets before removing
Makes about 2 dozen cookies.
MY BEST BROWNIE IDEA
~Submitted by Marilyn, Canton, OH
I love the convenience of a brownie mix, but I adore the flavor and texture of the cakey brownies my mother used to make. So in trying to recreate them in a fast version, I poured a package (Ghirardelli) of brownie mix into a mixing bowl, added a stick of very soft, (almost melted) butter, and 2 eggs. That's it. No liquid. After a minute of mixing on low, I spread this into a 9-inch square pan and baked at 350 degrees for about 25 to 30 minutes, or still soft in the center. These were the most unbelievably good brownies I have created. And I have made them at least once a week since then... with chopped pecans on top, doubling the recipe (2 packages mix, 2 sticks butter, and 4 eggs) for the 13-by 9-inch pan, and with added chocolate chips. Bake these for springtime parties and picnics.
QUICK CRESCENT PECAN PIE BARS
~Submitted by Marilyn, Canton, OH
1 (8 oz) can refrigerator crescent rolls (plain or butter)
1 Tbsp unsalted butter, melted
1/2 cup sugar
1/2 cup corn syrup (either light or dark)
1/2 tsp vanilla flavoring
1 dash salt
1 slightly beaten egg
1/2 cup chopped pecans
Preheat oven to 375 degrees (if using dark or glass pan, reduce heat to 350 degrees). Unroll the crescent rolls into 2 long rectangles. Place them into an ungreased 9 x 13 inch or (2) 8 x 8 inch baking dish. Press rolls into bottom and up about 1/2 inch up the sides of the pan, to form crust, making sure the perforated seams are sealed. Bake for approximately 5 minutes, then take out and press down bottom of rolls to make solid. Melt butter and add sugar, syrup, salt, vanilla and egg. Whisk together then add pecans and mix. Pour pecan mixture over slightly baked rolls, put back in the oven. Bake for an additional 20 to 22 minutes. Cool on a rack completely, then cut into bars. Note: If you use salted butter, omit the salt.
Comments: I used the butter flavored crescent rolls instead of the regular, and I added the part about pressing rolls down again after the 5 minute bake, because the rolls are puffy after that 5 minute bake and the pecan mixture didn't lay right, so that is why I did that. It is quick, and GOOD! I bake them in the aluminum throw-aways that you can buy with the plastic tops, that way I can give them away as gifts, which I do, and everybody loves them.
CHERRY-NUT COOKIES
~Submitted by Marilyn, Canton, OH
3/4 cup shortening
1 teaspoon vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 cup chopped nuts
1/4 cup maraschino cherries, finely chopped
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Place shortening, vanilla, sugars, and egg in a bowl and beat. Add nuts and cherries; mix well. Sift together dry ingredients; mix about half of the sifted mixture into the batter. Add remaining sifted mixture; knead dough with hands until smooth. Pack firmly and shape into two 2 by 2-inch bars. Wrap bars in waxed paper. Chill until firm. Cut in 1/8-inch slices and place on ungreased baking sheet. Bake at 400 degrees F. for 6 to 8 minutes.
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside. In large mixing bowl, cream butter, egg and vanilla; beat until light and creamy. Add dry ingredients; mix well. Drop by rounded tablespoons onto greased cookie sheets (I use Pampered Chef's baking stones, they don't have to be greased). Smooth tops of cookies ( used a lightly floured bottom of glass). Bake in preheated 350 degree oven for 15-20 minutes, or until lightly browned. Cool on wire racks. Drizzle with glaze (I poured my glaze into a zip-lock sandwich bag and clipped the very point of one corner).
Whatever you do....DO NOT skip the glaze. The glaze is what makes the cookie. The glaze is not like frosting. When you drizzle it on your cookies just let go wherever it wants to go, and it doesn't take much.
I usually do my Christmas cookie testing around Thanksgiving so I know which recipes I'll use come Christmas. This one is awesome!! Last year my family did flips when they ate these. They even picked these over the peanut blossoms. I just wanted to share this with everyone since it is a nice holiday cookie.
COCONUT BUTTERBALLS
~Submitted by Marilyn, Canton, OH
1/2 cup butter
1 cup unsifted flour
2 Tbsp. powdered sugar
3/4 cup flaked coconut
1 tsp. vanilla extract
Cream butter, sugar together; add vanilla. . Add flour all at once; blend well. Add coconut, mixing well. Shape into small balls and place on an ungreased cookie sheet. Chill 15 minutes. Bake at 350 for 15 minutes or until lightly browned. Roll in additional powdered sugar while warm.
Makes about 3 doz.
CINNAMON APPLE CRESCENTS
~Submitted by Marilyn, Canton, OH
1/2 cup sugar
1/2 tsp ground cinnamon
1 cup butter, softened
1/3 cup sugar
1/2 tsp. vanilla
1 2/3 cups flour
1/2 cup finely ground, blanched almonds
Combine sugar and cinnamon in small bowl for topping; set aside. In a mixing bowl, cream butter with sugar; beat in vanilla. Combine flour and almonds, gradually add to creamed mixture. Roll into 1-inch balls; shape into crescents. Place on lightly greased baking sheets (about 2-in apart). Bake at 350 for 10 to 12 minutes or until set ~ DO NOT BROWN. Roll warm crescents in cinnamon-sugar mixture to coat. Cool on wire racks.
Yields - about 3 1/2 dozen cookies
CHRISTMAS BALLS
~Submitted by Marilyn, Canton, OH
Everyone loves the sweet buttery taste of these cookies.
1 cup butter, softened
3/4 cup powdered sugar
2 cups flour
1 teaspoon vanilla
1 cup pecans, chopped
red and green sprinkles
Cream butter, adding sugar and vanilla. Then add flour and mix well; add chopped pecans. Refrigerate for an hour until firm. Roll into small balls. Bake in a 350F oven for 20 to 30 minutes until light brown. Remove from oven and roll in sprinkles while still hot.
CHERRY PUFFS
~Submitted by Marilyn, Canton, OH
Although this is a candy recipe it looks attractive tinted pink and scattered throughout a cookie tray.
2 1/2 cups sugar
1/2 cup water
2/3 cup light corn syrup
1/4 tsp. salt
1/2 tsp vanilla
2 egg whites, beaten stiff
1 cup candied cherries, sliced
Slice cherries as desired; set aside.
Stiffly beat egg whites; set aside.
In saucepan cook sugar, corn syrup, salt and water, stirring until sugar is completely dissolved. Continue cooking until hard ball stage is reached. Cold water test; hard almost brittle. Note: If any sugar crystals form on pan sides, wash away with piece of wet cheesecloth wrapped around fork tines or knife.
Remove from heat; gradually pour over stiffly beaten egg whites. Beat during this addition and continue until candy holds its shape when dropped from spoon. Add vanilla and cherries; mix thoroughly. Drop by tsp. on waxed paper.
Combine the confectioners sugar, coconut, almonds and milk. Shape into 1 inch balls. Refrigerate until firm, about 20 minutes. In a microwave safe bowl, melt chocolate chips and
shortening, stir until smooth. Dip balls in chocolate and allow excess to drip off. Place on waxed paper and let stand until set. Store in an airtight container.
MELTING MOMENTS
~Submitted by Marilyn, Canton, OH
3 cups flour
1/2 cup cornstarch
1 cup powdered sugar
1 pound butter, room temperature
Cream butter and sugar together thoroughly until creamed. Sift flour and cornstarch into butter and sugar mixture. Whip together with electric mixer until fluffy and until mixture breaks. Either drop from a tablespoon or add a little more flour and knead until it can be rolled. Bake until light brown around edges in a 325 degree oven.
May be decorated with sugar sprinkles or candied cherries ~ or both if you want to get fancy.
These are very flaky (like shortbread) cookies my family loves.
Cream butter and sugar. Beat in eggs. Add vanilla, salt, and baking powder. Stir in flour. Chill at least 1 hour, preferably overnight. Preheat oven to 400°. Roll out dough to desired thickness. Bake on ungreased cookie sheets, 6 to 8 minutes. Makes approx 7 dozen
MOLASSES CRINKLES
~Submitted by Dawn C., NH
1-1/2 cups shortening
2 cups brown sugar
2 eggs
1/2 cup molasses
4 tsp baking soda
1/2 tsp salt
1 tsp cloves
2 tsp cinnamon
2 tsp ginger
4-1/2 cups flour
Preheat oven to 375°. Cream shortening and sugar. Add eggs, and then molasses. Mix well. Add baking soda, salt, cloves, cinnamon and ginger. Stir in flour. Roll into balls the size of walnuts. Roll in
additional sugar if desired. Bake for 10 to 12 minutes. The tops will crack. Cool.
Makes approx 5 1/2 dozen.
BESSIE'S SUGAR COOKIES
~Submitted by Pam H., Swanton, OH
It wouldn't matter when we would appear in Grandma's kitchen, her cookie jar always had her best sugar cookies, until we left. Mom says Pam is the only one who can make them like Grandma because she "crooks her little finger just right!" The real secret is to take your time. Elizabeth* is learning to make these to keep up Grandma's tradition.
BLEND (in a large bowl):
3 eggs
2 cups sugar
1 teaspoon vanilla
1/2 cup buttermilk (buttermilk should be a few weeks old, not fresh)
MIX (in a separate bowl):
1/2 cup buttermilk
1 heaping teaspoon cream of tartar
1 heaping teaspoon baking soda
Stir mix vigorously until foamy, then add mix to blended ingredients.
Add 2 cups softened Crisco shortening (DO NOT SUBSTITUTE OIL FOR SHORTENING!!!!!!) and 4 to 5 cups Gold Medal Unbleached Flour. Stir until thoroughly mixed. Cover and refrigerate overnight or for several hours. (Dough should be very soft before refrigeration).
Roll out dough to desired thickness (about 1/4 to 1/2 inch). Cut out shapes and place on ungreased cookie sheet and bake for 8 to 10 minutes at
350 F. Done Bessie's way, the cookies are soft. Pam often overcooks several as Bill prefers them crispy.
You may serve the cookies plain or ice them with powdered sugar icing.
Makes approximately 10 dozen cookies.
*Pam and Bill’s daughter
PEANUT BUTTER COOKIES
~Submitted by Pam H., Swanton, OH
Bill and John remember when Aunt Trudy* used to make these and they'd get them hot out of the oven!
BLEND: 1/2 cup margarine, 1/2 cup peanut butter, 1/2 cup sugar, 1/2 brown sugar, and 1 egg. When this mixture becomes smooth, ADD: 1 and 1/4 cup sifted flour, 1/2 teaspoon baking powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt. Blend well.
Chill if desired. (Works easier if you do) Roll dough into walnut sized balls and place 3" apart on a lightly greased cookie sheet. Flatten balls with a fork.
Bake at 350 F. for 10 to 12 minutes. Cool and store those that don't get eaten right away.
HILLARY RODHAM CLINTON'S CHOCOLATE CHIP COOKIES
~Submitted by Pam H., Swanton, OH
1 ½ cups flour
1 tsp. salt
1 tsp. baking soda
1 cup shortening
1 cup packed light brown sugar
½ cup granulated sugar
1 tsp. vanilla
2 eggs
2 cups uncooked rolled oats
1 package (12 oz.) semisweet chocolate chips
Preheat the oven to 350 degrees F.
In a mixing bowl, combine flour, salt and baking soda. In a large mixer bowl, beat together shortening, sugars and vanilla on medium speed until creamy. Beat in eggs until light and fluffy. Gradually beat in flour mixture and oats. Stir in chocolate chips.
Drop dough by rounded teaspoons onto ungreased baking sheets. Bake for 8 to 10 minutes, or until golden brown. Cool on wire racks for 2 minutes.
ALMOND COOKIES
~Submitted by Pam H., Swanton, OH
This recipe was copied from the January 18, 1987 edition of the Toledo Blade where it appeared in Mary Alice Powell's column written to celebrate the Chinese New Year; the Year of the Rabbit.
2 1/2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
2/3 cup oil
1 Tablespoon orange juice
2 teaspoons almond extract
1 teaspoon vanilla extract
1 Tablespoon water
48 blanched almonds
Sift flour, baking powder, and salt together and set aside. Chop the blanched almonds and set aside. Beat eggs well, then beat sugar into eggs a little at a time.
Blend oil, orange juice, almond extract, water, and vanilla together. Gradually beat this mixture into the sugar mixture until well-blended.
Beat in half the flour mixture and the chopped almonds into the above until well blended; then mix in remaining flour mixture. Knead lightly on a non-stick surface until smooth. The dough will be quite stiff.
Form into cookies shapes by hand and bake on a nonstick or lightly greased cookie sheet at 350
F. until golden brown. (8 to 10 minutes)
STRAWBERRY LILIES
~Submitted by Pam H., Swanton, OH
From the Land O Lakes® box.
1/4 cup sugar
1 cup Land O Lakes® butter, softened
3oz. package of cream cheese, softened
1 tsp. vanilla
2 cups All-Purpose Flour
1/4 tsp. salt
1/2 cup strawberry jam (Pam’s homemade if you can get it)
Powdered Sugar if desired
In a large mixer bowl, combine sugar, butter, cream cheese, and vanilla. Beat at medium speed scraping bowl often until well mixed (about 1 minute). Reduce mixer speed to low and add the flour and salt. Continue beating scraping bowl often until well mixed (1 to 2 minutes). Divide dough into fourths. Wrap in plastic food wrap and refrigerate to chill at least two hours.
Heat oven to 375 F. On a lightly floured surface, roll out the dough one-fourth at a time to a 1/8 inch thickness. Keep remaining dough refrigerated while doing this. Cut the rolled out dough with a two inch cookie cutter. Place cut outs one inch apart on a cookie sheet. Place 1/4 tsp. jam into the center of each unbaked circle; spread to within one inch of the edge of the circle. Use a thin spatula to fold the edge of the dough over the jam into the shape of a lily (or an hourglass, or a cricket, or whatever you get, but call it a lily). Gently press the narrow end of the dough to seal the edges. The jam will show at the wide end of the now cone-shaped cookie. Repeat with the remaining dough and jam. Bake for 7 to 11 minutes, or until edges of the dough are lightly browned. Cool completely, then if desired, sprinkle each cookie with powdered sugar to gild the lily.
This recipe yields 8 dozen cookies.
DATE NUT PINWHEELS
~Submitted by Pam H., Swanton, OH
These cookies are a Christmas tradition in the Hopkins family. After fifteen years of asking, Florence finally gave Bill the recipe! The filling and dough are made separately, then combined and baked. Allow two days for this project. These store well so this can be an early part of holiday preparation.
FILLING: Combine the following in a 3 quart sauce pan.
22 ounces of finely chopped and pitted baking dates
2 and 1/2 cups of finely chopped walnuts
2 cups granulated sugar
2 cups water
1/4 lb. oleo or margarine
Cook, stirring frequently, until thick and glossy. Chill in the refrigerator for several hours. (We used to set ours out on the back porch in December) This will produce a double batch of filling.
DOUGH: [While the filling is easy to make in a double batch, the dough isn't when using ordinary kitchen equipment. You're probably better off making two separate batches and combining things later.] In a large mixing bowl, blend:
1/2 lb. oleo or margarine
3 eggs
1 teaspoon vanilla
2 cups of brown sugar
After these are thoroughly blended, set that mixture aside and blend the following together in a separate bowl with a whisk.
5 cups flour (We use Gold Medal All-Purpose)
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Now work the flour mixture into the oleo/egg/sugar mixture until you have a smooth thoroughly blended dough (I told you to use a large bowl!) Turn the dough onto the glossy side of a sheet of freezer paper and shape into a rectangular loaf. Wrap the paper around the loaf and chill for several hours. Now do it all over again because you made a double batch of filling.
At this point, you can let the whole mess sit overnight and roll them out the next day, but this will make it a three day project instead of two. We usually would make the filling in the early morning, then the dough, then chill things in the afternoon and roll out the dough in the evening.
After both filling and dough are well chilled (NEVER FROZEN!) remove them from the refrigerator. Divide each loaf of dough into four parts. Roll each part of the dough on a floured surface into a rectangular shape about 1/4 inch thick. Gently spread about 1/8 of the filling evenly over the dough. Roll the dough in the manner of a jellyroll. Place the roll in a wrapping of waxed paper and refrigerate overnight.
Early the Next Morning.......
Remove the chilled rolls (after you've had your morning coffee, of course) and slice off the cookies about a 1/2 inch thick. Place on a greased cookie sheet and bake at
400 F. for about ten minutes or until brown. These don't spread out much, so you can place them fairly close on the sheet, but they shouldn't touch. They have a tendency to burn easily, so watch your oven. After they cool, store them in layers separated by waxed paper in cookie tins.
ENGLISH COOKIES
~Submitted by Pam H., Swanton, OH
This recipe was given to us by delightful Vi Griffin. We met Vi and her husband, Dean, when we joined the Rescue Squad many years ago. They’ve always been staunch supporters of our community and we all mourned with Vi when Dean died. Vi continues to be active and is an Honorary Rescue Squad Member and a very good friend.
1 cup Crisco®
2 cups brown sugar
2 eggs
1 cup cold coffee
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 level teaspoon baking powder
1 level teaspoon baking soda
Bake at 350 F. until no imprint can be seen. ( approximately 8 - 10 minutes)
COOKIES WHILE YOU SLEEP
~Submitted by Rosie P., WI
2 egg whites
2/3 cup sugar
Pinch of salt
6 ounces mini-mint or regular mini-chocolate chips
1 cup finely chopped pecans (or 1/2 cup ground pecans)
Preheat oven to 350 degrees.
In a chilled bowl, with chilled beaters, beat egg whites until soft peaks form. Add sugar and salt, and beat until stiff. Fold in chips and nuts. Drop by teaspoonful onto a foil-lined cookie sheet. Put the cookies into the hot oven, close the door immediately and turn off the oven. Leave in the oven overnight or 6 to 8 hours minimum.
Makes 3 dozen.
Source: St. Petersberg Times
PEANUT BUTTER HONEY DROP COOKIES
(TNT)
~Submitted by Rosie P., WI
1 cup chunky peanut butter
1/2 cup butter
2 teaspoons vanilla
1/2 cup sugar
1 cup honey
2 eggs
2 1/2 cup sifted flour
1 teaspoon baking soda
Cream together the peanut butter, butter and vanilla on medium speed. Gradually add sugar and honey; continue beating. Add eggs, one at a time, and beat well after each addition. Beat until light and fluffy. Add flour and soda, and beat on low speed only until blended. Drop by teaspoonfuls onto cookie sheets.
Bake 350º 10-12 minutes. Remove to cool.
Yields 8 dozen
Optional: Chocolate chips or M & M's may be added.
CAKE MIX COOKIES
~Submitted by Mary S., Nashville, TN
1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S® etc. (anything you like in cookies)
Heat oven to 350 degrees. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredients. Drop by teaspoon about 1 inch apart onto greased cookie sheet. Bake for 15 minutes or until done. Makes about 4 dozen.
LEMON WHIPPERSNAPPERS
~Submitted by Mary S., Nashville, TN
1 lemon cake mix
2 cups cool whip
1 egg
Combine and stir until well mixed. Drop by teaspoons into powdered sugar. Roll to coat. Bake on foil lined greased cookie sheet for 10-12 minutes at 350 degrees.
BUTTERSCOTCH COOKIES
~Submitted by Mary S., Nashville, TN
1 box French Vanilla Cake Mix
2 eggs
1/4 to 1/2 cup milk
12 oz butterscotch chips or 6 oz chips & 1 cup nuts
2 tsp vanilla
Mix cake mix with eggs and milk. Stir in butterscotch chips or 6 oz butterscotch chips and 1 cup chopped nuts. Bake on foil lined cookie sheets sprayed with cooking spray (PAM) in 350 degree preheated oven for 12 minutes. Makes about 5 1/2 dozen 2 inch cookies. For softer cookie add 1/4 cup oil and omit 1/4 cup milk Note: Can actually be made with any flavor cake mix and any kind of chips.
TOFFEE CRUNCH COOKIES
~Submitted by Mary S., Nashville, TN
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped hard toffee candy or toffee bits
1/3 cup chopped pecans
In a medium bowl combine flour, baking soda, and salt. Set aside. In a large bowl beat butter and brown sugar with an electric mixer on medium speed for 30 seconds. Add egg and vanilla. Beat till thoroughly combined. Stir in the flour
mixture, finely chopped toffee candy and finely chopped pecans.
Drop by rounded tablespoonfuls 2 inches apart onto a baking sheet. Bake at 350*F for 10 to 12 minutes. Remove from baking sheet immediately. Cool on a wire rack.
Makes 24 cookies.
BROWN SUGAR BROWNIES
~Submitted by Treva, Knoxville, TN
1 cup of packed Light Brown Sugar
1 stick of margarine (softened)
2 eggs
2 ounces (2 squares) unsweetened chocolate, melted ( I used 5 Tablespoons of cocoa)
1/2 cup Plain Flour
1 cup chopped pecans
Preheat oven to 325. In a large bowl, beat sugar and butter, until fluffy. Beat in eggs, one at a time. Beat in chocolate, then flour. Stir in nuts. Pour into greased (I used Pam) 8x8 pan.
Bake 25 minutes (depending on oven.) Cool in pan and cut into bars.
CHOCOLATE THUNDER COOKIES
~Submitted by Treva, Knoxville, TN
2 cups bittersweet chocolate chopped
2 Tbsp Butter
3/4 cup Sugar
3 eggs
1 tsp Vanilla
1/4 tsp baking powder
1/4 tsp salt
3/4 cup all purpose flour
3/4 cup semisweet chocolate chips
3/4 cup milk chocolate chips
Over a double boiler, melt chopped bittersweet chocolate with butter. When chocolate has melted, remove from heat.
Beat eggs with sugar. Gradually add melted chocolate and mix until well incorporated. Whisk together baking powder, salt and flour. Gradually add to chocolate mixture. When fully incorporated add chocolate chips.
Scoop or drop onto parchment lined cookie sheet. Bake in a preheated 300 degree oven for 10 to 12 minutes, until tops are shiny and crackled. Allow to cool and serve.
Makes 16 to 20 small cookies (depending on how you scoop)
CHOCOLATE ESPRESSO COOKIES
~Submitted by Treva, Knoxville, TN
The dough for these coffee-flavored drop cookies uses brewed espresso. Chocolate chips and crushed roasted almonds are folded in.
2/3 cup granulated sugar
1 cup packed brown sugar
1 stick (1/2 cup) butter or margarine, softened
2 tablespoons olive oil
2 eggs
2 tsp vanilla
2/3 cup of brewed espresso or strong coffee
3 cups sifted flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 & 1/2 cups semisweet chocolate chips
2/3 cup crushed roasted almonds
Mix sugars, margarine, and olive oil together. Add eggs, one at a time, then slowly blend in vanilla and liquid espresso. In another bowl stir dry ingredients together. Add to butter mixture, stirring until combined. Fold in chocolate chips and almonds. Use a tablespoon to drop the cookie dough onto a lightly greased cookie sheet. Bake at 350 degrees. It takes about 12 to 16 minutes to bake the cookies until done. Let them cool on a cookie rack.
Number of servings: 35-45
CARAMEL BARS
~Submitted by Treva, Knoxville, TN
I prefer bar cookies and this is one of my favorites.
1 cup quick-cooking oats
1 cup packed brown sugar
1 cup flour
3/4 cup butter, melted
1/2 tsp baking soda
1/4 tsp salt
1 (14 ounce) pkg caramels
1/3 cup milk
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350 F. Grease a 13 x 9 inch baking dish. Combine the first six
ingredients. Sprinkle 1 cup into the prepared baking dish. Do Not Press.
Bake for 10 minutes. Cook the caramels in the milk in a double boiler over simmering water. Stir until the caramels are melted and the mixture is smooth. Pour over the crust. Sprinkle with chocolate chips and nuts. Top with the remaining oat mixture. Bake for 10 for 15 minutes. Cool on a
wire rack.
Yield: about 3 dozen bars.
FRUIT FILLED REFRIGERATOR COOKIES
~Submitted by Treva, Knoxville, TN
1 cup butter or shortening
2 cups brown sugar
3 eggs
4 cups flour
1 teaspoon cinnamon
1 teaspoon soda
3/4 teaspoons salt
Cream butter, add sugar and cream thoroughly. Add eggs one at a time. Beat well after each addition. Sift flour with cinnamon, soda and salt and add to creamed mixture. Divide in half. Roll each part ¼ inch thick.
Cover rolled dough with filling as made below:
1 cup pitted dates, cut in small pieces
½ cup sugar
½ cup chopped nuts finely cut
½ cup water
Cook dates, sugar and water until dates are soft. Add nuts and cool.
Roll like jelly roll. Allow to stand in refrigerator over night.
Slice thin and then place on greased cookie sheet. Bake 8 to 10 minutes at 400°.
Makes about 4 dozen.
STREUSEL CARAMEL BAR
~Submitted by Treva, Knoxville, TN
Enjoy the rich taste of Caramel and nuts in this unique cookie bar that's sure to become a family favorite. You'll also want to try our Chocolate Caramel Bar version listed below!
Servings: Makes 2 to 3 dozen bars
Serving Size: 1/24 of a recipe
Ingredients
2 cups all-purpose flour
3/4 cup firmly packed light brown sugar
1 egg, beaten
3/4 cup cold butter or margarine, divided
3/4 cup chopped nuts
24 caramels, unwrapped
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
Instructions
Preheat oven to 350ºF. In large bowl, combine flour, brown sugar and egg; cut in 1/2 cup butter until crumbly. Stir in nuts.
Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13x9-inch baking pan. Bake 15 minutes.
In heavy saucepan, over low heat, melt caramels with EAGLE BRAND® and remaining 1/4 cup butter. Pour over prepared crust. Top with reserved crumb mixture.
Bake 20 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature.
Notes: Chocolate Caramel Bars: Melt 2 (1-ounce) squares unsweetened chocolate with caramels, EAGLE BRAND® and butter. Proceed as above.
Nutrition Amount Per Serving: Calories 257, Fat Cal. 100, Total Fat 11.1g (17% DV), Sat. Fat 5.7g (29% DV), Cholest. 31mg (10% DV), Sodium 112mg (4% DV), **Potassium 77mg (2% DV), Total Carb. 28.2g (9% DV), Fiber 0.7g (3% DV), **Sugars 18.8g, Protein 3.1g (6% DV), **Vitamin A (5% DV), **Vitamin C less than (1% DV), **Calcium (3% DV), **Iron (8% DV), **Thiamin (10% DV), **Niacin (8% DV), **Vitamin B6 (2% DV), **Magnesium (4% DV), **Folate (12% DV). Percent Daily Values (DV) are based on a 2,000 calorie
AMISH CHRISTMAS COOKIES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1/2 Cup butter
1 Cup. brown sugar
1 Cup light molasses
1 egg, beaten
4 Cup flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
Preheat oven to 350 degrees F. Grease cookie sheets.
Cream butter and sugar. Blend in molasses and eggs.
Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters.
Bake for 10 to 12 minutes.
HOLIDAY SNOWBALL COOKIES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Estimated Times:
Preparation - 10 min
Cooking - 12 min
Cooling Time - 10 min cooling
Yields - 4 dozen cookies
This Holiday Snowball Cookie will melt in your mouth.
BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in Shapes & Morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.
STAINED GLASS COOKIES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Type: refrigerator, rolled
Makes: 2-1/2 dozen
1/4 vegetable shortening
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2-1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
hard colored candy, 5 rolls of fruit flavored Lifesavers work well
Preheat oven to 375°F.
Line cookie sheets with aluminum foil. Beat shortening, sugar, eggs and vanilla. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour. Roll dough to a 1/8-inch thick on floured board. Cut shapes and place on cookie sheet. You'll need to cut two: one solid and one with in the inside cut out. Place the cutout one one top of the solid one to form a rim. Crush hard candy and sprinkle in the cutouts. Bake 7-9 minutes until very light brown and candy is melted. Use metal spatula to spread melted candy to edge of cut outs, if necessary.
Cool cookies completely before removing from foil.
PEANUT BUTTER BRICKLE COOKIES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Almond brickle bits can be found in the baking section of most supermarkets by the chocolate chops.
Type: shaped
Makes: 4 dozen
1/2 cup peanut butter
1 cup butter or margarine
1 cup granulated sugar
2 cups light brown sugar
1 egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
6 ounces almond brickle bits
Preheat oven to 350°F. Grease cookie sheet. Beat peanut butter, butter, and both sugar until creamy. Beat in egg and vanilla. Stir in flour and baking soda. Stir in brickle bits. Roll dough into walnut sized balls and place on cookie sheet about 2" apart. Place wax paper over cookie and flatten them with your hand or the bottom of a glass; remove wax paper. Bake 7-9 minutes or until edges are very light brown.
SPICED PUMPKIN BARS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Makes24 bars
Prep: 15 minutes
Bake: 25 minutes
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1 15-ounce can pumpkin
1-2/3 cups granulated sugar
1 cup cooking oil
3/4 cup chopped pecans (optional)
Pecan halves (optional)
1 11-oz. package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
2 cups sifted powdered sugar
Directions
1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased
15x10x1-inch baking pan.
3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
4. In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.
Makes 24.
SPICED HOLIDAY SUGAR COOKIES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
A twist on traditional sugar cookies, this recipe offers a pinch of nutmeg for holiday inspired flavor that kids and adults alike will enjoy!
Prep Time: 20 minutes
Chill: 1 hour
Cook Time: 10 minutes per batch
Makes 28 (3 cookie) servings
Ingredients:
1 cup butter, softened
1 1/4 cups sugar
1 egg
2 teaspoons McCormick® Pure Vanilla Extract
2 1/3 cups flour
1 teaspoon baking soda
1/4 teaspoon McCormick® Ground Nutmeg
1/8 teaspoon salt
colored sugars or jimmies
Glaze:
1 cup confectioners' sugar
3 to 4 teaspoons milk
1/2 teaspoon McCormick® Pure Vanilla Extract
3 to 4 drops McCormick® Assorted Food Colors & Egg Dye
Directions:
1. Beat butter in large bowl with an electric mixer on medium high speed 30 seconds. Add sugar, egg and vanilla. Mix flour, baking soda, nutmeg and salt; gradually stir into mixture. Chill dough until firm, about 1 hour.
2. Preheat oven to 375°F. Roll to 1/8-inch thickness on lightly floured surface*. Cut into shapes with favorite cookie cutters. Sprinkle with Colored Sugar or jimmies, if desired.
3. Bake on greased baking sheet 8 to 10 minutes or until lightly browned. Cool cookies 1 minute on baking sheet, then remove to wire rack. Cool. Glaze and decorate.
Glaze: Mix all glaze ingredients. Add additional water
SPICED DATE-NUT BARS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Date bar recipe with spices, molasses, and chopped pecans and dates.
INGREDIENTS:
1/4 cup shortening
1/2 cup sugar
1 egg
1/2 cup molasses
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon soda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 cup milk
1 cup chopped pecans
1 cup chopped dates
PREPARATION:
Cream shortening with sugar; beat in eggs and molasses. Sift together the flour, salt, soda, baking powder, and spices. Stir sifted dry ingredients into the creamed mixture, alternating with the milk.
Stir in pecans and dates. Spread mixture in a greased and floured 8x12-inch baking pan. Bake at 350° for 25 to 30 minutes. Cool in pan and cut into bars.
If desired spread bars with Vanilla Icing (Recipe Below) before cutting.
Vanilla Icing or Glaze
Vanilla icing for cookies or pound cake.
INGREDIENTS:
2 cups confectioners' sugar, sift before measuring
1 1/2 tablespoons butter, soft
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 to 4 tablespoons milk
PREPARATION:
Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or more confectioners' sugar. Spread icing or drizzle on warm cookies or pound cake.
SCANDINAVIAN ALMOND BARS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 c. sugar
1/2 c. butter
1 egg
2 tsp. baking powder
1 3/4 c. flour
1/4 tsp salt
1/2 tsp. almond extract
1 tb. milk
1/2 c. sliced almonds, chopped
Cream sugar and butter; beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well. Divide into fourths rolling 12x13 " rectangles 5 inches apart.
Brush with milk ( and sprinkle with almonds now or after icing). Bake 325 for 18 to 20 minutes or until firm. Cool, then cut diagonally into 1in slices. Remove to wire rack to cool. Combine icing.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar plus additional for sprinkling
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon peel (yellow part only)
1 cup sour cream
1/4 cup raisins or dried cranberries
In a bowl, stir together flour, baking soda, nutmeg and salt to combine thoroughly; set aside.
Preheat oven to 375 degrees F.
In a mixer bowl, combine butter and sugar; beat until well-blended. Beat in eggs, one at a time, mixing until fluffy after each addition. Add vanilla extract and lemon peel; mix to blend thoroughly.
Add flour mixture alternately with sour cream, mixing until smooth after each addition.
Drop by tablespoons, placed well apart, onto well-greased baking sheets. Sprinkle each cookie lightly with granulated sugar. Place one or two raisins or cranberries in the center of each. Bake until cookies are golden brown (12 to 14 minutes). Remove at once to wire racks to cool.
Makes about 5 dozen 2 3/4-inch cookies.
MRS. FIELD'S PARTY TIME COOKIES
~Submitted by Barbara, Chula Vista, CA
Yield: 36 servings
3/4 c Salted butter; soft
1/3 c Sugar
1 ts Vanilla
1/3 ts Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds
Preheat oven to 350 F. Cream butter and sugar together in a medium bowl using an electric mixer set at medium speed. Add extracts and beat well. Scrape bowl. Add flour, chocolate chips and almonds, and blend on low speed until just combined. Do Not
Over-mix. Shape rounded tablespoonfuls into 1 1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press balls with palm of hands or bottom of drinking glass into 1/2 inch thick rounds. Bakes 15-17 minutes or until cookies just begin to brown. Transfer cookies to a cool, flat surface.
MRS. FIELD'S PEANUT BUTTER CHOCOLATE BARS
~Submitted by Barbara, Chula Vista, CA
Yield: 24 servings
8 med Butter cookies
1/4 c Salted butter; melted Chocolate layers:
2 1/2 c Milk choc chips(15 oz) Peanut butter filling:
1 1/2 c Creamy peanut butter
1/2 c Salted butter; softened
3 c Confectioners' sugar
2 ts Pure vanilla extract
*Crush cookies until finely ground. Add butter & mix. Press crumb mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to room temperature. *Melt chocolate. Pour half into pan & smooth evenly over crust. Place pan in refrigerator. Keep remaining choc. warm. *Blend peanut butter & butter together until smooth using electric mixer. Slowly beat in confectioners' sugar & vanilla. Beat until smooth. Spread mixture over chilled chocolate layer. Pour remaining warm chocolate over top & spread smoothly. Chill in refrigerator one hour. Yields 24-36 bars.
ISLAND GEMS
~Submitted by Linda H., Carmel, NY
1//2 cup (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
Coconut Layer:
1 cup packed light brown sugar
1/4 cup unbleached all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 cup chopped macadamia nuts
1 3 1/2-ounce can flaked sweetened coconut
1 cup semisweet chocolate chips
Preheat the oven to 350' degrees F. Lightly butter a 13 x 9 inch baking pan.
To make the cookie Layer:
In a large bowl, cream the butter, brown sugar and vanilla with an electric mixer until light. Add the flour and beat just until blended. With floured fingertips, press the cookie dough into an even layer in the prepared pan. Bake for about 10 minutes, or until the edges are lightly browned. Cool on a wire rack. Leave the oven on.
To make the Coconut Layer:
In a large bowl, beat the brown sugar, flour, salt, salt, vanilla and eggs with an electric mixer until sdmooth.v Stir in the macadamia nuts and the coconut. Spread over the cooled cookie layer. Sprinkle the top evenly with the chocolate chips.
Bake for 20 - 25 minutes, or until the edges are golden brown. Cool thoroughly before cutting into cars with a small sturdy knife.
Preheat the oven to 350 degrees F. Lightly butter a 13 x 9 inch baking pan.
To make the Brownie Layer:
In a small saucepan, melt the butter and chocolate over low heat. (Or place them in a heatproof bowl and microwave on high, stirring every 30 seconds, until melted, about 2 minutes.) Set aside to cool.
Sift together the flour, baking powder and salt; set aside. In a large bowl, beat the brown sugar, eggs, powdered coffee and vanilla until blended. Stir in the cooled chocolate mixture; add the flour mixture; stir until blended. Spread the batter into an even layer in the prepared pan.
To make the Cheesecake Layer:
In a large bowl, beat the cream cheese, sugar and flour with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the Kahlua, vanilla and cinnamon until blended. Carefully pour over the brownie layer and spread into an even layer. Bake for 20 minutes, or until the top is almost set.
Meanwhile, make the Sour Cream Layer:
Stir together the sour cream and sugar. After the bars have baked for 20 minutes, remove the pan from the oven and carefully spread the sour cream mixture over the top. Return to the oven and bake for 10 minutes. Cool thoroughly on a wire rack for several hours before cutting into bars.
To cut into bars, use a moistened knife and rinse and wipe the crumbs from the blade often while cutting. Refrigerate the bars if your kitchen is warm, but the flavor is best when the bars are eaten at room temperature.
2 1/2 cups all-purpose flour
3/4 cup butter or margarine ( 1 1/2 sticks), softened
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
3 tablespoons corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
12 squares (12 ounces) white chocolate, coarsely chopped
1 jar (6 1/2 ounces) macadamia nuts, chopped (about 1 1/3 cups)
1 1/2 cups dried tart cherries
Preheat oven to 325'F. In a large bowl, with mixer set on medium speed, beat flour, butter, granulated and brown sugars, corn syrup, vanilla, baking soda, salt, and eggs until blended, occasionally scraping bowl with rubber spatula. With spoon, stir in white chocolate, nuts, and dried cherries.
Drop dough by slightly rounded 1/4 cups, 3 inches apart, on ungreased large cookie sheet. Bake until lightly browned, 15 to 17 minutes. With wide metal spatula, transfer cookies to wire rack to cool.
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon white pepper
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed light brown sugar
3 tablespoons margarine or butter, softened
1/4 cup light (mild) molasses
Preheat oven to 350'F. Grease large cookie sheet.
In large bowl, combine flour, baking powder, cinnamon, ginger, white pepper, cloves, baking soda, and salt.
In another large bowl, with mixer at low speed, beat brown sugar and margarine until blended. Increase speed to high; beat until creaming, about 2 minutes. At medium speed, beat in molasses until blended. With wooden spoon, stir in flour mixture.
Drop dough by rounded teaspoons, about 4 inches apart, on prepared cookie sheet. With finger, press each into a 2-inch round. Make until cookie spread and darken, 8 - 10 minutes. Cool on cookie sheet on wire rack 3 minutes. With wide metal spatula, transfer cookies to wire rack to cool completely.
Repeat with remaining dough. Store cookies in tightly covered container.
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Heart Healthy
SQUASH CHEESECAKE BARS
~Submitted by Treva, Knoxville, TN
Makes 18 bars
ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours (including cooling & chilling time)
Pureed winter squash gives most of the body to these leaner cheesecake bars.
9 low-fat graham crackers (4 & 1/2 ounces)
1/2 cup old-fashioned rolled oats (not quick-cooking or steel-cut)
2 tablespoons plus 1/2 cup sugar, divided
1/4 cup plus 3 tablespoons all-purpose flour, divided
2 tablespoons unsalted butter
3 tablespoons nonfat milk
8 ounces nonfat cream cheese, at room temperature
8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/2 cup squash puree
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1. Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray
2. Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor until finely ground. Add milk; pulse until completely moistened.
3. Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. Bake for 10 minutes. Cool on a wire rack for 20 minutes.
4. Meanwhile, reduce oven temperature to 325°. Beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides occasionally. Beat in squash puree until smooth. Beat in eggs one at a time. Finally, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons flour. Scrape the filling into the pan, spreading evenly over the crust.
5. Bake until set and the edges are light brown, about 35 minutes. Let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars.
NUTRITION INFORMATION: Per bar: 146 calories; 6 g fat (3 g sat, 1 g mono); 37 mg cholesterol; 18 g carbohydrate; 5 g protein; 1 g fiber; 209 mg sodium; 79 mg potassium.
1 Carbohydrate Serving Exchanges: 1 starch, 1 fat
TIP: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/4 cup plain, unsweetened apple sauce
1/2 tsp vanilla extract
2 cups quick cooking oats
1 cup chocolate chips
Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon
In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the chocolate chips.
Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 min. Cookies will be light brown at the edges when done.
Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.
Makes about 2 dozen cookies.
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8 ounces chopped dates
3/4 cup NESTLÉ CARNATION Lowfat 2% Evaporated Milk
1 tablespoon SPLENDA® Sugar Blend for Baking
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1/4 cup SPLENDA® Brown Sugar Blend, packed
PREHEAT oven to 400° F. Spray an 8-inch baking pan with nonstick cooking spray.
COMBINE dates, evaporated milk, SPLENDA® Sugar Blend for Baking and vanilla in medium saucepan. Cook on medium-low heat, stirring occasionally, 8 to 10 minutes or until thickened. Remove from heat.
COMBINE butter and SPLENDA® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in flour mixture. With floured fingers, press half of crust mixture onto bottom of prepared baking pan. Spread date filling over crust. Top with remaining crust.
BAKE 20 to 25 minutes or until golden. Cut into bars. Serve warm.
DATE FILLED COOKIES (SUGAR FREE)
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 cup. flour
1 (8 oz.) cream cheese
1 cup. butter
Mix well with blender. Roll out like sugar cookies. Fill each cookie half with filling. Fold in half. Dampen edges and pinch edge with fingers. Bake at 375 degrees until light brown.
FILLING: 1 pound dates, chopped and cooked with a little water until soft.
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1/2 cup AP flour
1/4 tsp baking powder
1/8 tsp salt
1/2 cup firmly packed dark brown sugar
3 T beaten egg
1 T butter, melted
1/2 tsp vanilla
1/3 cup white chocolate chips
1/3 cup coarsely chopped, toasted almonds (walnuts should be better to balance the sweetness)
1. Line the bottom of a 9 by 5 inch loaf pan with foil with some overhang. Grease. Mix first three ingredients.
2. Whisk brown sugar, egg, butter and vanilla. Add this to the flour mixture and whisk until blended. Stir in chocolate and almonds. Pour into pan and bake at 350 F until top is dry and golden, 22 minutes or so.
3. Remove foil from pan and cool completely on wire rack before slicing.
MINT CHOCOLATE WAFER COOKIES
~Submitted by Maggie, TX
These are identical to those Girl Scout cookies we buy every January!
Makes 10 cookies; serves 2 or 3
1/4 cup plus 1 tablespoon all-purpose flour
Pinch of baking soda
1 tablespoon plus 2 1/2 teaspoons unsweetened cocoa powder
Pinch of salt
2 tablespoons unsalted butter, at room temperature
3 tablespoons sugar
2 1/4 teaspoons well-beaten egg or egg substitute
1/8 teaspoon pure vanilla extract
Mint Chocolate Cookie Glaze (recipe follows)
PAN REQUIRED:
1 baking sheet
Place the flour, baking soda, cocoa powder, and salt in a small bowl and whisk to blend.
Place the butter, sugar, beaten egg, and vanilla in a medium-size mixing bowl, and beat with a hand-held electric mixer on low speed until blended, about 20 seconds. Increase the mixer speed to medium and beat until the butter mixture is well blended, about 20 seconds. Add the flour mixture to the butter mixture, reduce the mixer speed to low, and beat just until the dough is blended, 10 to 15 seconds.
Transfer the dough to a piece of plastic wrap and shape it into a 3-inch-long log, 1/4 inches in diameter. Wrap it well in the plastic wrap and refrigerate until it is well chilled, 3 to 4 hours or overnight.
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Cut the chilled dough into 1/4-inch- thick slices and place them on the prepared baking sheet, spacing them 1/2 inch apart. Bake until the cookies are set and slightly firm on top, 8 to 10 minutes.
Remove the baking sheet from the oven and slide the parchment to a wire rack. Let them cool completely, then remove the cookies from the
parchment with a metal spatula.
When you are ready to glaze the cookies, place a piece of waxed paper on a wire rack. Pour the hot glaze into a small bowl. Working with one cookie at a time, plunge the cookies into the glaze and turn them with a fork to coat both sides. Lift the cookies out with the fork and transfer them to the waxed paper. Place the wire rack, with the cookies on it, in the refrigerator until the chocolate is firm, about 15 minutes.
Mint Chocolate Cookie Glaze
(Makes 1/2 cup)
This glaze tastes just like the one on those Girl Scout cookies - smooth, dark, and minty.
3/4 cup semisweet chocolate chips
1 tablespoon solid vegetable shortening
1/4 teaspoon plus 1/8 teaspoon pure peppermint extract
Combine all the ingredients in a small microwave-safe bowl and microwave on high power until the shortening is melted, 30 seconds. Stir until the glaze is smooth and use immediately.
Directions:
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking powder and salt in medium bowl. Beat vegetable shortening and sugar in large mixer bowl until light and fluffy. Add vanilla extract and egg; mix well. Gradually beat in flour mixture until a soft mixture forms. Stir in cranberries. Drop by rounded teaspoonfuls onto prepared baking sheets.
BAKE for 10 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
MELT morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 20-second intervals, stirring until smooth. Dip half of each cookie into melted chocolate and then into nuts. Allow chocolate to dry completely.
CHOCOLATE CHIP MERINGUE CRISPS
(Using SPLENDA® Sugar Blend for Baking)
These are for Pammie. This delicious cookie is made with the winning combination of Splenda® Sugar Blend and Nestlé® Toll House® Semi-Sweet Chocolate morsels.
Ingredients:
1/2 cup chopped walnuts
2 large egg whites
1/2 teaspoon vanilla extract
1/2 cup SPLENDA® Sugar Blend for Baking
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Directions:
PREHEAT oven to 200° F. Line baking sheets with parchment paper.
BAKE walnuts in shallow baking pan, stirring occasionally for 5 minutes or until toasted; cool.
BEAT egg whites and vanilla extract in small mixer bowl on high speed until foamy. Add SPLENDA® Sugar Blend for Baking, one tablespoon at a time, until stiff peaks form. Stir in walnuts and morsels. Drop by rounded teaspoonfuls onto prepared baking sheets.
BAKE for 2 hours or until dry and crisp. Cool on baking sheets for two minutes; remove to wire racks to cool completely. Store in air-tight container(s).
These thin, chocolate-filled sandwich cookies make elegant holiday gifts, wrapped in a festive package. Serve them with a fruit sorbet or your favorite gourmet ice cream.
Ingredients:
2/3 cup butter
2 cups quick oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup light or dark corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups (11.5 oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
Directions:
PREHEAT oven to 375° F. Line baking sheets with foil.
MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.
BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.
MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.
BROWNIE NUGGETS
Ingredients:
1/2 teaspoon instant coffee
1 tablespoon hot water
2/3 cup shortening
1 1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
1 1/2 cup flour
1/3 cup unsweetened cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
Directions:
Preheat oven to 375F.
Stir instant coffee into hot water. Combine shortening, brown sugar, coffee mixture and vanilla. Mix on medium speed. Add eggs and mix well.
Combine flour, cocoa, salt and baking soda. Gradually add to creamed mixture just until blended. Stir in chocolate chips and walnuts.
Drop dough by teaspoonfuls onto greased cookie sheets.
Bake for 7-9 minutes, or until set. (Cookies will appear soft and moist. Do not overbake.)
Cool for 2 minutes on cookie sheets. Remove to wire racks to cool completely.
Makes 36 cookies.
ALMOND LACE COOKIES
Ingredients:
4 tablespoons unsalted butter
2 tablespoons heavy cream
1 tablespoon orange liqueur
3/4 cup whole unblanched almonds, ground medium fine
1 tablespoon all-purpose flour
1/2 cup sugar
Directions:
Heat oven to 375F. Line a baking sheet with parchment. In a small saucepan over medium heat, combine butter, cream, and orange liqueur. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until gently bubbling, 2 to 3 minutes. Remove from heat, and keep warm.
Place 5 half teaspoons of batter 1 1/2 inches apart on prepared baking sheet (this is as many as you can mold while hot). Bake until lightly browned and crisp, 6 to 7 minutes.
Remove from oven, and let sit for 1 to 2 minutes. Working quickly, lay each cookie over a cone-shaped object (we used a water- cooler cup), pressing edges together.
Alternatively, roll cookies around the handle of a wooden spoon, pressing the edges together to form a cylinder. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool.
Makes about 30 cookies.
BAKER'S CHRISTMAS COOKIES
Ingredients:
4 ounces cream cheese, softened
1/2 cup butter, softened
1 cup flour
1/2 pound pecan halves
1 bag caramels
12 ounces chocolate chips
non pareils
Directions:
Place softened cream cheese and butter in a bowl. Gradually add flour to form a dough. Chill dough in refrigerator. Roll out and cut with a 2" circle cookie cutter. Place on ungreased cookie sheet and bake at 400 degrees for 12 minutes. Remove from oven, place 1/2 pecan onto each circle. Place an unwrapped caramel on top of each pecan. Return cookies to oven and watch closely. Remove from oven when caramels have melted. Lightly flatten caramels with a buttered knife. Melt chocolate chips in a double boiler or microwave. Stir chips and spread on top of each melted caramel. Sprinkle
non pareils on top of warm melted chocolate
Cream sugar and butter in a medium-size bowl. Beat in eggs, then flour and lemon peel. Knead gently together. Don't overwork the dough, but make sure it's consistent.
Chill dough for 3 hours. Preheat oven to 350'F. Roll out dough with rolling pin. Cut into shapes and place on greased cookie sheets. Bake until tops get pinkish-brown, about 8 minutes.
Makes 2 dozen cookies.
GREAT CHOCOLATE CHIP COOKIES
Many folks were raised on the famous "Nestle Toll House Cookie" recipe. This one is, by far, superior in taste and appearance. Take the extra few minutes to (carefully) toast the nuts. Makes a huge difference in the flavor and texture.
1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped
Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.
As with most bar cookies I serve on trays, I place each small bar in an individual paper wrapper or cup, which can be found in the baking section of most stores.
Crust
1/2 cup (1 stick, 4 ounces) unsalted butter, softened
1/2 cup (3 1/4 ounces) packed brown sugar
3/4 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour
Topping
1 cup (3 7/8 ounces) pecan pieces
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
1 teaspoon baking powder
2 large eggs
2 teaspoons vanilla extract
3/4 packed cup (5 5/8 ounces) dark brown sugar
1 1/2 cups (4 1/2 ounces) flaked coconut
Preheat the oven to 350°F. Grease a 9 x 13-inch pan.
The Crust: Cream the butter and sugar together. Mix in the flour. Stir until just combined. Pat the mixture into the prepared pan. Lightly flour your fingers as you press the dough into the pan; it's sticky. Bake for approximately 15 minutes; the crust will be bubbly. Let cool.
The Topping: Bake the pecan pieces in a 350° oven for about 10 minutes, or until lightly toasted. Cooking the nuts brings out quite a bit of extra flavor.
Put the flour, salt, and baking powder in a bowl and stir with a whisk until well incorporated. Beat the eggs until thick and lemon-colored. Add the vanilla extract and the brown sugar. Beat until well mixed.
Stir in the dry ingredients, the coconut, and the toasted pecans. Pour this mixture on top of the baked crust and spread evenly. Bake for an additional 20-25 minutes.
Yield: 32 two-inch squares. (I cut mine into smaller squares for cookie trays... 2-inch portions are too much for sampling.)
Nutritional information per serving (1 bar, 27 g): 117 cal, 7 g fat, 1 g protein, 4 g complex carbohydrates, 9 g sugar, 1 g dietary fiber, 25 mg cholesterol, 48 mg sodium, 64 mg potassium, 1 mg iron, 25 mg calcium, 28 mg phosphorus.
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