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Saturday, February 28, 2015

No Bake Cookies- Never Fail!

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • 2 cups sugar
  • 1/3 cup milk
  • 1/4 cup butter or 1/4 cup margarine
  • 4 tablespoons cocoa
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla
  • 2 cups quick-cooking oatmeal

Recipe

  • 1 mix together the sugar, milk, butter and cocoa.
  • 2 heat over medium until the mixture comes to a full boil.
  • 3 remove from heat, add peanut butter, vanilla and oatmeal, stir well.
  • 4 drop by spoonfulls onto waxed paper.

Dulce De Leche Blondies

Total Time: 58 mins Preparation Time: 20 mins Cook Time: 38 mins

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1 (14 ounce) package caramels, unwrapped
  • 1/2 cup evaporated milk

Recipe

  • 1 preheat oven to 350 degrees f. foil and grease (or use non-stick foil) a 13x9 baking pan. sift flour, baking soda and salt into medium bowl.
  • 2 beat butter and brown sugar in large bowl until creamy. add eggs and vanilla; beat until smooth. gradually stir in flour mixture spread half of batter in prepared pan. bake 8 minues; cool 5 minutes on wire rack.
  • 3 meanwhile, melt caramels and evaporated milk in nonstick saucepan over very low heat. reserving 2 tablespoonfuls for drizzle, gently spoon remaining caramel mixture over baked layer in pan. drop tablespoonfuls of remaining batter over caramel layer, swirl slightly with knife.
  • 4 bake 25 minutes or until golden brown. cool completely in pan on wire rack. cut into squares. reheat reserved caramel, if necessary; drizzle over bars.

No Bake Cookies V

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 2 cups splenda granular
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup skim milk
  • 1/2 cup light margarine
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup reduced-fat peanut butter
  • 3 cups quick-cooking oats

Recipe

  • 1 1.in a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. bring to a boil, stirring occasionally. boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
  • 2 2.drop by rounded spoonfuls onto waxed paper. allow cookies to cool for at least 1 hour. store in an airtight container.

No Bake Peanut Butter Nuggets

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

  • 135 g natural-style peanut butter
  • 30 g nonfat dry milk powder
  • 25 g unsweetened flaked coconut
  • 25 g rolled oats
  • 1 g ground cinnamon
  • 30 g wheat germ
  • 70 g unsweetened apple juice concentrate

Recipe

  • 1 combine peanut butter, milk powder, and coconut in a large mixing bowl. stir in oats, ground cinnamon, wheat germ, and apple juice concentrate until thoroughly combined.
  • 2 shape the mixture into 1 inch balls. chill thoroughly before serving; store remaining nuggets in the refrigerator. nuggets can also be chilled in the freezer.

No Bake Date Balls

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

  • 3/4 cup margarine
  • 1 cup granulated sugar
  • 1 egg
  • 1 (8 ounce) package pitted dates, chopped
  • 1/2 cup nuts, chopped
  • 4 cups crispy rice cereal
  • coconut

Recipe

  • 1 melt margarine in large pot (4 quart or larger).
  • 2 add sugar, egg, and dates.
  • 3 stir constantly over low to medium heat.
  • 4 cook approximately 5 minutes until mixture thickens.
  • 5 remove from heat. add chopped nuts and rice cereal.
  • 6 roll into walnut-sized balls; then roll in coconut.

No Bake Cornflake Cookies

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 2 cups karo syrup
  • 1 3/4 cups sugar
  • 2 1/2 cups peanut butter
  • 1 1/4 teaspoons vanilla
  • 10 cups corn flakes

Recipe

  • 1 bring syrup and sugar to a rolling boil; add peanut butter and vanilla.
  • 2 pour mixture over cornflakes, mix well.
  • 3 spread on greased cookie sheet.

Mini Cheesecake Sugar Cookies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 3/4 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (can use a whole teaspoon for extra cinnamon flavor)
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces cream cheese
  • 1/2 cup sugar, plus
  • 2 tablespoons sugar
  • 1 egg
  • 1 teaspoon vanilla

Recipe

  • 1 preheat the oven to 375 degrees.
  • 2 for the sugar cookies, cream the sugar and the butter.
  • 3 beat in the eggs and vanilla.
  • 4 mix the sugar with the cinnamon, flour, baking powder, and salt.
  • 5 add the dry ingredients to the creamed butter and mix until it forms a dough.
  • 6 line and grease a 12 muffin tin.
  • 7 roll out the cookie dough.
  • 8 using a cookie cutter or a cup, cut out circles in the dough. then shape the circles into cups in the muffin tin.
  • 9 bake the cookie cups for 8 minutes and remove from the oven. (you may have some leftover dough, which you can use to make some sugar cookies).
  • 10 let the cookie cups rest for at least 10 minutes.
  • 11 in the mean time, prepare the cheesecake filling by beating the cream cheese with the sugar, egg, and vanilla.
  • 12 after the cookie cups have rested for at least 10 minutes, fill the cups with the cheesecake filling.
  • 13 bake 20 more minutes, or until the cheesecake has set.
  • 14 remove from the oven.
  • 15 chill overnight.
  • 16 you can add a fruit or chocolate sauce on top as a garnish.

Our Favorite Chocolate Chip Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup butter (may substitute with coconut oil or shortening)
  • 1/2 cup shortening (may substitue with butter or coconut oil)
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/4 cups whole wheat flour
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips

Recipe

  • 1 mix wet ingredients.
  • 2 mix dry ingredients.
  • 3 combine wet and dry ingredients except chocolate chips.
  • 4 adjust flour (dough should not be so sticky that it doesn't incorporate and stay together rather than stick to sides -- depending on altitude, this may mean using 1/4 cup less or up to 1/4 cup more. being at a high altitude, i usually use a total of 3-3 1/4 cups flour for the right consistency -- this may take a little experimenting for "just right").
  • 5 add chocolate chips.
  • 6 drop by generous tablespoonful onto baking sheet.
  • 7 bake at 350 for 10 minutes. add a minute if they look like they need it.

Maple Oatmeal Drop Cookies

Total Time: 12 mins Cook Time: 12 mins

Ingredients

  • 1/2 cup butter
  • 1 cup real maple syrup
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup milk
  • 1 1/2 cups rolled oats
  • 1/2 cup raisins
  • 1/2 cup nuts, chopped

Recipe

  • 1 cream together butter and maple syrup in a large bowl.
  • 2 add the remaining ingredients in the order listed.
  • 3 mix well; the batter will be stiff.
  • 4 drop by the tablespoon onto greased cookie sheets.
  • 5 bake in a pre-heated 375* oven for 12-15 minute
  • 6 remove cookies to wire racks; cool.

No Bake Cookies #2

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

  • Servings: 8
  • 2 cups sugar
  • 6 tablespoons cocoa
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 3 cups quick oats
  • 1/2 cup coconut
  • 1/2 cup chopped nuts

Recipe

  • 1 combine sugar, cocoa, milk, butter, salt, and vanilla.
  • 2 bring to a boil.
  • 3 add oats and the rest of the ingredients.
  • 4 drop on wax paper by tablespoons.

No Bake Peanut Butter Logs

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

Ingredients

  • 1 1/2 cups old-fashioned oatmeal, toasted
  • 1 cup creamy peanut butter
  • 1 1/2 cups nonfat dry milk powder
  • 4 tablespoons butter
  • 2 tablespoons honey
  • 1/2 cup semi-sweet chocolate chips

Recipe

  • 1 to toast the oatmeal, preheat oven to 350. spread oatmeal on ungreased baking sheet and toast it until it is lightly browned, about 11 minutes, shaking once. set aside to cool.
  • 2 in a medium bowl, combine the peanut butter and the nonfat dry milk. stir in the toasted oatmeal and set aside.
  • 3 in a small saucepan over medium heat, melt the butter. stir in the honey. pour the butter mixture over the peanut butter mixture, and stir until well combined. allow to cool slightly.
  • 4 shape into about 40 logs, each about 2 1/2 inches long. place the logs onto a wire rack or parchment lined baking sheet and set aside.
  • 5 melt the chocolate chips, drizzle over peanut butter logs. serve immediately or store covered in the refrigerator for up to one week.

Raspberry Snow Bars

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

  • Servings: 24
  • 3/4 cup crisco
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract
  • 2 eggs, separated
  • 1 1/2 cups flour
  • 1 cup raspberry preserves
  • 1/2 cup flaked coconut

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 cream crisco, salt and 1/4 cup of the sugar until fluffy.
  • 3 blend in almond extract, egg yolks.
  • 4 mix in flour. (flour should be sifted before measuring.).
  • 5 pat dough into ungreased 13" x 9" x 2" pan.
  • 6 bake 15 minutes.
  • 7 spread hot crust with preserves; top with cocunut.
  • 8 beat egg whites until foamy; gradually beat in the remaining 1/2 cup of sugar until stiff peaks form.
  • 9 spread egg- mixture over coconut.
  • 10 bake 25 minutes.
  • 11 cool completely on rack.
  • 12 cut into 2 dozen bars.

Dulce De Leche Bars

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • Servings: 32
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups quick-cooking oats or 1 1/2 cups old fashioned oats
  • 1 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1 (13 1/2 ounce) can caramelized sweetened condensed milk
  • 1 cup toffee pieces
  • 1 cup coarsly chopped pecans

Recipe

  • 1 heat oven to 350 degrees f. in large bowl, mix flour, oats, brown sugar and salt. with pastry blender or fork, cut in butter until mixture is crumbly. press 3/4 of mixture in 13x9 pan sprayed with cooking spray. bake 10 minutes.
  • 2 in 1 quart saucepan, heat dulce de leche over low heat 2-4 minutes, stirring frequently.
  • 3 spread dulce de leche over partially baked crust. sprinkle evenly with toffee bits, pecans and remaining crumb mixture. bake 20-25 minutes or until golden brown. cool 15 minutes.
  • 4 run knife around sides of pan to loosen bars. cool completely, about 1 hour. for bars, cut into 8 rows by 4 rows.
  • 5 *dulce de leche is caramelized sweetened condensed milk and can be found in the baking section next to the sweetened condensed milk. may also be found in the ethnic mexican section. brand name is nestle la lechera dulce de leche.

Flax Seed Honey Cookies

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

  • 3/4 cup butter or 3/4 cup oil
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 1/2 cup honey (molasses can also be used)
  • 2 cups whole wheat flour
  • 1/2 cup flour
  • 1 teaspoon fine sea salt (reg salt can be used)
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 tablespoons flax seeds
  • 1/3 cup oats

Recipe

  • 1 cream together butter (or oil) and brown sugar.
  • 2 stir in egg and honey and mix well.
  • 3 fold in your dry ingredients (including the flax) and mix.
  • 4 cover with a towel and chill for about 2 hours.
  • 5 preheat oven to 350°.
  • 6 make dough into small balls (you can roll in additional flax seeds if you want).
  • 7 place on lightly greased cookie sheet.
  • 8 bake for about 9 minutes.
  • 9 remove and let cool on flat surface or wire rack.

No Bake Gingersnap Balls

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 24
  • 20 gingersnap cookies
  • 3 tablespoons dark corn syrup
  • 2 tablespoons creamy peanut butter
  • 1/4 cup powdered sugar

Recipe

  • 1 place cookies in large resealable bag; crush fine with rolling pin.
  • 2 combine corn syrup and peanut butter in medium bowl.
  • 3 add crushed cookies; mix well.
  • 4 should hold together but be sticky.
  • 5 if it is too dry add a little more corn syrup.
  • 6 roll mixture into 24 balls.
  • 7 coat with sugar.

Peppermint Whoopie Pies

Total Time: 24 mins Preparation Time: 15 mins Cook Time: 9 mins

Ingredients

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter (1 stick)
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup buttermilk
  • 1/2 cup butter, softened (1 stick)
  • 7 1/2 ounces marshmallows, fluff
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups powdered sugar
  • 1 cup crushed peppermint candy (50 peppermint discs)

Recipe

  • 1 preheat oven to 350. in medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
  • 2 in large bowl, cream butter and brown sugar with electric mixer until light and fluffy. add egg and extracts; mix well. slowly add flour mixture and buttermilk, alternating, beginning and ending with flour mixture. cover dough and chill at least 30 minutes.
  • 3 drop dough by rounded tablespoons onto parchment-lined baking sheet., placing cookies 2"-inches apart. bake cookies 9-12 minutes, or until firm. cool cookies on pan 3-5 minutes or until set, then transfer to wire rack to cool completely.
  • 4 for filling, in large bowl, cream together butter, fluff, and vanilla extract until light and fluffy. add powdered sugar slowly; mix well. spread flat side of half the cookies with heaping tablespoon of filling; top with second cookie to create sandwich. roll edges in crushed peppermint candies; chill cookies to set filling.
  • 5 store unfilled cookies and filling in airtight containers in refrigerator for up to 1 week, and filled cookies for up to 3 days. bring cookies to room temperature before serving.

No Bake Peanut Butter Cookies

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • 2 cups sugar
  • 1/4 cup peanut butter
  • 1/2 cup milk
  • 2 1/2 cups oats
  • 1/4 cup butter
  • 1 teaspoon amaretto
  • 1/2 cup peanut butter
  • wax paper
  • 1 dash salt

Recipe

  • 1 mix sugar, 1/4 peanut butter, milk, and butter for about 1 min or untill well blended.
  • 2 bring to a boil on medium for 1 minute.
  • 3 wile the peanut butter mixture is on the heat in a medium bowl put dash of salt 1/2 peanut, armaretto, and oats.
  • 4 pour peanut butter mixture that was boiling into medium boil of the other peanut butter mixture and stir for 2 minutes quickly.
  • 5 drop mixture onto wax paper by spoon and flaten to about a dvd case.
  • 6 let it cool on the counter for about 15- 20 minutes or untill cool enough to eat.

No Bake Corn Flake Cookies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 1 cup peanut butter
  • 1 cup corn syrup
  • 1 cup granulated sugar
  • 5 1/2 cups corn flakes

Recipe

  • 1 in a large sauce pan combine corn syrup and sugar.
  • 2 bring to a boil and remove from heat.
  • 3 stir in the peanut butter.
  • 4 add the corn flakes.
  • 5 stir until corn flakes are covered with syrup mixture.
  • 6 drop tablespoons on wax paper.

No Bake Corn Flake Chews

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • 1/2 cup firmly packed brown sugar
  • 1/3 cup honey
  • 50 g butter
  • 2 cups corn flakes
  • 3/4 cup slivered almonds
  • 3/4 cup glace cherries, chopped
  • 100 g milk chocolate or 100 g dark chocolate, melted

Recipe

  • 1 combine sugar, honey, & butter in a saucepan. stir constantly over a medium heat until butter melts & sugar dissolves. remove from heat.
  • 2 add cornflakes, almonds and cherries. press tablespoons of mixture onto a greased tray & refrigerate until firm.
  • 3 spread each biscuit with chocolate.

Maple No-bake Cookies

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 24
  • 2 cups sugar
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 cup marshmallow cream (3 1/2 ounces)
  • 2 teaspoons maple flavoring
  • 3 cups quick oats

Recipe

  • 1 combine sugar, margarine and milk in a large saucepan and bring to a boil.
  • 2 cook at full boil for 2 minutes.
  • 3 remove from heat and add marshmallow cream, maple flavoring and oatmeal.
  • 4 stir until stiff (don't go to next step until dough is stiff).
  • 5 drop by spoonfuls onto wax paper.
  • 6 ready when cool.

Dulce De Leche Cream Bars

Total Time: 1 hr 23 mins Preparation Time: 30 mins Cook Time: 53 mins

Ingredients

  • 1 (19 1/2 ounce) package brownie mix
  • 1/2 cup unsalted butter, melted
  • 4 large eggs
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup firmly packed brown sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 1 (17 ounce) jar premium caramel ice cream topping

Recipe

  • 1 preheat oven to 350°; position oven rack in the lower third of the oven; spray a 13x9 inch baking pan with cooking spray.
  • 2 in a bowl, combine brownie mix, melted butter, and 1 egg with a wooden spoon until just blended and all dry ingredients are moistened.
  • 3 spread mixture into prepared pan; bake 18 minutes; remove from oven (leave oven on).
  • 4 meanwhile, in a bowl, beat cream cheese, brown sugar, flour, and vanilla with an electric mixer on high until well blended.
  • 5 add in sour cream; mix until blended.
  • 6 add remaining 3 eggs, one at a time, mixing on low after each addition until just blended.
  • 7 add half the caramel topping; mix on low until blended; pour over hot crust.
  • 8 bake 32-35 minutes or until center is just barely set.
  • 9 transfer to wire rack and cool completely; refrigerate at least 4 hours or overnight.
  • 10 drizzle remaining caramel topping over bars; refrigerate until set.
  • 11 cut into bars and serve.

Dulce De Leche Bars

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • Servings: 48
  • 2 (18 ounce) rolls refrigerated sugar cookie dough
  • 1 3/4 cups quick-cooking oats or 1 3/4 old fashioned oats
  • 2/3 cup firmly packed brown sugar
  • 2 teaspoons vanilla
  • 1 (14 ounce) bag caramels, unwrapped
  • 1/2 cup unsalted butter or 1/2 cup unsalted margarine
  • 1 (14 ounce) can sweetened condensed milk
  • 3 tablespoons caramel topping
  • 3 tablespoons toasted almonds, chopped or 3 tablespoons chopped toasted pecans

Recipe

  • 1 prehaet oven to 350°f.
  • 2 break up 1 roll of cookie dough into large bowl.
  • 3 add 3/4 cup of the oats, 1/3 cup brown sugar, and 1 teaspoon vanilla; mix well.
  • 4 with floured fingers, press dough mixture evenly in bottom of ungreased 15x10x1" baking pan to form crust.
  • 5 bake 13-18 minutes or until lightly browned.
  • 6 meanwhile, break up remaining cookie dough into same bowl.
  • 7 add remaining oats, brown sugar and vanilla and mix well.
  • 8 in large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mix is smooth.
  • 9 remove partially baked crust from oven.
  • 10 spread caramel mixture evenly over crust.
  • 11 crumble remaining dough mixture over caramel mixture.
  • 12 return to oven; bake 18-22 minutes longer or until golden brown.
  • 13 cool 15 minutes.
  • 14 run knife around the edges of pan to loosen.
  • 15 cool completely, about 2 hours.
  • 16 using a small spoon, drizzle caramel topping over bars.
  • 17 for bars, cut into 8 rows by 6 rows.

Raspberry Spritz Cookies

Total Time: 7 mins Cook Time: 7 mins

Ingredients

  • 1/2 cup butter
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 1/2 teaspoons raspberry extract
  • 2 teaspoons vanilla
  • 2 tablespoons raspberry jam
  • 1 egg
  • 2 1/4 cups flour, sifted
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Recipe

  • 1 beat butter and shortening with mixer at high speed.
  • 2 add sugar gradually and cream for 5 minutes until light and fluffy.
  • 3 add raspberry extract, vanilla, raspberry jam and egg.
  • 4 sift flour, baking powder and salt together and add to creamed mixture, 1/3 cup at a time.
  • 5 batter will be stiff.
  • 6 chill dough 60 minutes.
  • 7 force through cookie press onto ungreased cookie sheets.
  • 8 put dab of jam in center of cookie.
  • 9 bake in 375 degree oven 7-8 minutes.
  • 10 do not overcook.

No Bake Oatmeal Fudgie Cookies

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 3 cups oatmeal
  • 5 tablespoons cocoa
  • 2 cups sugar
  • 1/2 cup butter (one stick)
  • 1/2 cup milk
  • 1/2 teaspoon vanilla

Recipe

  • 1 mix and set aside:.
  • 2 three cups quick oats.
  • 3 five tablespoons cocoa.
  • 4 boil for one minute:.
  • 5 two cups sugar.
  • 6 one half cup butter or margarine(one stick).
  • 7 one half cup milk.
  • 8 last addition:.
  • 9 one half teaspoon vanilla.
  • 10 method.
  • 11 pour first mixture(the oats and cocoa) into the boiled mixture(sugar, butter, and milk).
  • 12 stir well, then add vanilla and stir again.
  • 13 drop by teaspoonfuls on wax paper. let dry.

Garbanzo Cake (torta De Garbanzos)

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

  • 2 1/2 cups cooked chickpeas, unseasoned (garbanzos)
  • 4 eggs
  • 1 1/4 cups unrefined sugar, divided
  • 3 teaspoons ground cinnamon, divided
  • 1 teaspoon baking powder
  • 1 medium orange.zest and juice

Recipe

  • 1 preheat oven to 350f .grease a small loaf pan.
  • 2 place the chickpeas in a large bowl and rub them briskly between the palms of your hands to remove the skins.run water into the bowl to rinse chickpeas thoroughly and remove the skins which will float to the top.drain the chickpeas well.
  • 3 blend the chickpeas to a puree in a food processor or blender.
  • 4 beat the eggs thoroughly and add to the chickpeas.add 1 cup sugar, 2 teaspoons cinnamon,and baking powder.
  • 5 zest the orange,finely avoiding the pith;add this as well as the juice to the mixture and mix well.
  • 6 pour into the pan,smooth the surface,and bake for about 1 1/2 hours or until a skewer comes out clean.let cool for about 10 minutes.
  • 7 while the cake is baking mix the remaining 1 teaspoon cinnamon and 1/4 cup sugar.when the cake is cool,sprinkle with the cinnamon sugar.
  • 8 cut into small brownie-sized squares or slices about 1''.serve in small portions cold or at room temperature for best flavor.

Mini Butterscotch Choco-pecan Phyllo Cups

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • 1/2 cup butterscotch chips
  • 2 tablespoons milk, divided
  • 6 ounces cream cheese, softened and cut
  • 30 miniature phyllo cups (two 2.1 oz pkgs)
  • 2/3 cup semi-sweet chocolate chips
  • 30 pecan halves or 15 pecans, halved

Recipe

  • 1 melt 1/2 cup of butterscotch with 1 tbsp milk in a heatproof bowl over simmering water in a saucepan and stir until smoothed.
  • 2 whisk in the cream cheese.
  • 3 evenly divide among the 30 shells, using about 1 tsp per cup; refrigerate.
  • 4 melt the chocolate chips with 1 tbsp milk in a heatproof bowl over simmering water in saucepan and stir until smoothed.
  • 5 dollop each shell with melted chocolate.
  • 6 top each shell with a pecan and refrigerate until each filling/shell is firm to the touch.

Lemon Poppy Seed Pretzel Cookies

Total Time: 20 mins Cook Time: 20 mins

Ingredients

  • 3 cups icing sugar, divided
  • 3/4 cup soft non-hydrogenated margarine
  • 1/2 cup cream cheese
  • 1 lemon, rind of, grated
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 teaspoon salt
  • 3 cups flour
  • 1/4 cup poppy seed
  • 5 tablespoons lemon juice

Recipe

  • 1 preheat oven to 350°f.
  • 2 cream together 1 cup icing sugar, margarine and cream cheese,
  • 3 stir in lemon rind, vanilla, egg and salt,
  • 4 stir in the flour and poppy seeds to combine. divide dough into four batches and roll each into a long, thin rope. cur each rope into 5-inch lengths. form each piece into a loop, then twist the ends inward.
  • 5 place on a greased cookie sheet, 1-inch apart and bake for 20-25 minutes until lightly browned.
  • 6 let cool. mix together remaining icing sugar and lemon juice to form a glaze. brush the cookies with lemon glaze.

Raspberry S'mores

Total Time: 4 mins Preparation Time: 3 mins Cook Time: 1 min

Ingredients

  • 8 graham crackers
  • 32 large marshmallows, cut in half
  • 21 1/2 ounces chocolate candy bars
  • 1 cup fresh raspberry

Recipe

  • 1 adjust rack to middle position and heat broiler. you may also use a toaster oven. break the crackers in half to form squares and place on a baking sheet. arrange 4 marshmallow halves on top of each square. broil for 30-60 seconds or until golden brown. remove from oven.
  • 2 break chocolate bar into 12 pieces. arrange the chocolate and raspberries on one half of the crackers. invert remaining marshmallow topped crackers onto the raspberry and chocolate topped crackers, pressing gently to for a cookies sandwich.

Maple Meringues

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

  • 3 egg whites
  • 2/3 cup sugar
  • 1/4 teaspoon maple extract

Recipe

  • 1 beat egg whites until foamy. continue to beat while gradually adding sugar. beat until whites are stiff but not dry, add maple extract and beat just to combine.
  • 2 drop by spoonful onto a silpat covered baking sheet.
  • 3 bake for 45 min in a preheated oven at 200f, then turn off the oven but leave the meringues in for another hour. remove from the oven and transfer to a cooling rack.

No Bake Peanut Butter Cookies

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 40
  • 2 cups sugar
  • 1/2 cup butter, softened
  • 1/8 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 1/2 cup peanut butter
  • 3 cups rolled oats

Recipe

  • 1 combine sugar, butter, salt, milk & cocoa. mix well in a large saucepan.
  • 2 bring to boil, stir continually. boil for 1 minute, stirring continually.
  • 3 remove from heat. add vanilla and peanut butter. mix.
  • 4 add rolled oats. mix well.
  • 5 drop dough by spoonfuls onto wax paper. let cool.

Raspberry Streusel Bars

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 cup chopped pecans
  • 1 cup butter, softened
  • 1 egg
  • 3/4 cup raspberry preserves

Recipe

  • 1 heat oven to 350 degrees. combine all crumb-mixture ingredients in a large bowl. beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. reserve 2 cups crumb mixture; set aside.
  • 2 press remaining crumb mixture into a greased 8-inch square baking pan.
  • 3 spread preserves to within 1/2 inch of edge. crumble reserved mixture over preserves.
  • 4 bake for 40 to 50 minutes, or until lightly browned. cool completely; cut into bars.

Hidden Treasure Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • 16 assorted candy bars (use miniature baby ruth, snickers or your favorite)
  • 1 (16 1/2 ounce) roll refrigerated peanut butter cookie dough

Recipe

  • 1 preheat oven to 350 degrees fahrenheit. line a large cookie sheet with a silpat (silicone baking liner) or parchment paper.
  • 2 cut cookie dough crosswise in 16 equal slices. form each dough slice around a candy bar to completely cover. flatten dough slightly, making sure none of the candy bar protrudes.
  • 3 place cookies 2 inches apart on cooking liner. bake cookies in batches for 10 minutes or until golden. cool completely on cookie sheet or wire rack.

Raspberry Swirl Brownies

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 1 (19 7/8 ounce) package brownie mix
  • 1/2 cup butter
  • 1/3 cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup seedless raspberry jam
  • 1/4 cup chocolate chips
  • 1/2 cup finely chopped pecans

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 lightly grease a 13 x 9 pan and set aside.
  • 3 place the first 5 ingredients in a large mixing bowl.
  • 4 stir for about 50 strokes until batter lightens in texture.
  • 5 pour into prepared pan, smooth out and drop jam by teaspoonfuls onto the batter.
  • 6 with a knife, swirl jam into the batter.
  • 7 scatter the chocolate chips and nuts evenly over the top.
  • 8 bake for about 25 minutes or until done.
  • 9 remove to wire rack to cool for at least 30 minutes before cutting.

No Bake Krunchies

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 8
  • 1 cup peanut butter (skippy)
  • 1/2 cup karo syrup (clear)
  • 3 cups special k cereal
  • 1 cup butterscotch chips
  • 1/2 cup chocolate chips
  • 1/2 cup sugar

Recipe

  • 1 in a stock pot combine karo's syrup and sugar and peanut butter until all melted together and bubbling gently. stir in the special k and put in a 9x13 pan. spread evenly in un-sprayed dish. melt in double boiler the butter scotch chips and milk until smooth. spread on special k mix.

Raw Brownie Balls

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 1 cup almonds
  • 1/2 cup cashew nuts
  • 1/8 cup flax seed
  • 1/8 cup shredded coconut (unsweetened)
  • 1 tablespoon cocoa powder
  • 6 dates, soaked in water for 6 hours
  • 8 teaspoons date water (from the soaked dates)
  • 1 pinch salt

Recipe

  • 1 in the bowl of your food processor combine almonds, cashew nuts, flax seeds and coconut and process until almost flour like in consistency.
  • 2 add the remaining ingredients, starting with only 6 ts of the water and process until a smooth dough has formed, adding more water as seems necessary. depending on your dates, nuts, etc. you might have to add a bit more water than the 8 ts i needed.
  • 3 roll dough into small snack-size balls and enjoy! :).
  • 4 keep refrigerated if not using immediately.
  • 5 you could also coat them with cocoa powder or whatever else you like.

Mrs. Cantanese's Molasses Cookies

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

  • 1 1/2 cups butter (room temp.)
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • 3 1/2 cups flour
  • 1 tablespoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • sugar (as needed)

Recipe

  • 1 cream together the butter and sugar.
  • 2 add eggs, one at a time.
  • 3 stir in molasses.
  • 4 combine the flour, soda, spices and salt.
  • 5 fold together with the butter mix.
  • 6 cover. chill 1 hour.
  • 7 heat oven 350.
  • 8 shape dough into walnut sized balls.
  • 9 place on an ungreased cookie sheet.
  • 10 coat the bottom of a glass with sugar.
  • 11 press onto cookies to flatten slightly.
  • 12 bake 8-10 minutes.
  • 13 cool on a flat surface.

Karen's Delicious Peanut Butter Cookies

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

  • 1 cup butter, softened
  • 1 1/4 cups creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon almond extract
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 (12 ounce) package peanut butter chips

Recipe

  • 1 cream the butter, peanut butter, sugars, eggs and almond extract till fluffy. sift the dry ingredients and add to the creamed mixture. shape into quarter cup sized balls, roll in additional granulated sugar and flatten with the tines of a fork. bake on un-greased cookie sheets for 11-13 minutes. cool slightly and remove from pans to cool on racks.
  • 2 i use a smaller ice cream scoop to measure my cookies out. you can make them whatever size that you want, be careful to not overbake, i bake for only 11 minutes.

No Bake Jello Topped Cheesecake Bars

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

  • 40 vanilla wafers, finely crushed
  • 1/2 cup sugar, divided
  • 5 tablespoons butter or 5 tablespoons margarine, melted
  • 2 (8 ounce) packages philadelphia cream cheese, softened
  • 1 (8 ounce) container cool whip strawberry whipped topping, thawed
  • 1 large banana, sliced
  • 1 cup sliced strawberry
  • 1 cup halved seedless grapes
  • 3/4 cup boiling water
  • 1 (3 ounce) package lemon jell-o gelatin
  • 1 cup ice cube

Recipe

  • 1 preheat oven to 350°f mix wafer crumbs, 1/4 cup of the sugar and the butter until well blended. press firmly onto bottom of 13x9-inch baking pan. bake 5 to 8 minute or until lightly browned. cool completely.
  • 2 place cream cheese and remaining 1/4 cup sugar in separate medium bowl; beat with electric mixer on medium speed until well blended. gently stir in whipped topping; spread over crust. top with the fruit.
  • 3 stir boiling water into gelatin in medium bowl until gelatin is completely dissolved. add ice cubes; stir until ice is completely melted. pour over fruit. refrigerate 1 hour or until firm. cut into 24 bars to serve. store leftover bars in refrigerator.

No Bake Power Bars (raw)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 2 cups cashews or 2 cups mixed nuts
  • 1 cup dates
  • 1/2 cup peanut butter (fresh ground if available)
  • 1/2 cup dried craisin (cranberry raisins)
  • 1/4 cup honey
  • coconut (optional)

Recipe

  • 1 in a food processor, add dates and cashews and chop well. pour in to a bowl and add peanut butter, honey and cranberry raisins and mix well.
  • 2 roll dough into 3/4 inch balls, and then roll outsides in coconut. refrigerate, then serve.

Raspberry Shortbread Bars

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup seedless raspberry preserves (or jam)
  • powdered sugar (for dusting bars)

Recipe

  • 1 in a medium bowl, whisk the flour, baking powder and salt.
  • 2 in another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
  • 3 beat in the egg yolks and vanilla.
  • 4 add dry ingredients and beat at low speed until a soft dough forms.
  • 5 halve the dough and form into logs.
  • 6 wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour.
  • 7 preheat oven to 350 degrees.
  • 8 butter an 8 1/2" x 11" glass baking dish.
  • 9 working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough into the baking dish. do not pat or press the dough.
  • 10 using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
  • 11 grate the second log of dough on top.
  • 12 using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.
  • 13 bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking.
  • 14 the shortbread is done when the pastry is golden all over.
  • 15 let cool completely, then cut into 24 bars.
  • 16 dust the top with powdered sugar and serve.

Raspberry Streusel Bars (cookie Mix)

Total Time: 3 hrs 20 mins Preparation Time: 10 mins Cook Time: 3 hrs 10 mins

Ingredients

  • 17 1/2 ounces betty crocker sugar cookie mix
  • 1/3 cup butter or 1/3 cup margarine, melted
  • 2 tablespoons all-purpose flour
  • 1 teaspoon almond extract
  • 1 egg
  • 1/2 cup seedless raspberry jam

Recipe

  • 1 heat oven to 350°f
  • 2 spray bottom of 8-inch square pan with cooking spray.
  • 3 in large bowl, stir cookie mix, butter, flour, almond extract and egg until soft dough forms.
  • 4 press half of dough into bottom of pan; bake 15 minutes.
  • 5 spread jam over base.
  • 6 crumble remaining dough over jam.
  • 7 bake 20 to 25 minutes or until golden brown.
  • 8 cool completely, about 2 hours.
  • 9 for bars, cut into 5 rows by 5 rows.

No Bake Oatmeal Cookies

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • 2 cups sugar
  • 1/2 cup butter
  • 4 teaspoons cocoa powder
  • 1/2 cup milk
  • 1 cup peanut butter (creamy or crunchy, depending on your preference)
  • 1 teaspoon vanilla extract
  • 3 cups instant oats

Recipe

  • 1 in large pot, combine sugar, butter, cocoa, and milk. bring to a boil.
  • 2 remove from heat.
  • 3 add peanut butter, vanilla extract and oats.
  • 4 stir until blended.
  • 5 drop cookies, using a spoon, on a wax paper lined cookie sheet.
  • 6 let cookies set.
  • 7 enjoy!

No Bake Fudge Brownies

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 8
  • 2 cups semisweet chocolate morsels
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 1/2 ounce) package chocolate wafers, finely crushed
  • 1 cup chopped nuts, if desired

Recipe

  • 1 melt the chocolate morsels over hot (not boiling) water, stirring until smooth.
  • 2 add the sweetened condensed milk, chocolate wafer crumbs and 1/2 cup nuts; stir until well blended.
  • 3 press the mixture into foil-lined 8" square pan.
  • 4 press remaining nuts into top of brownie.
  • 5 let stand at room temperature until firm.
  • 6 cut into 2" squares.

Raw "not Peanut Butter Cookies"

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

  • 1/2 cup raw almond butter or 1/2 cup smooth cashew butter
  • 1/4 cup pure maple syrup, agave nectar or 1/4 cup raw honey
  • 1/2 teaspoon vanilla extract
  • 1 dash salt
  • 1/2 cup ground almonds

Recipe

  • 1 for the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the s blade until finely ground.
  • 2 place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the s blade and process until smooth.
  • 3 transfer to a small bowl and freeze for 30 minutes.
  • 4 form into 1-inch balls and flatten slightly. roll each cookie in the ground almonds.
  • 5 freeze for at least 2 hours before serving. stored in a sealed container in the freezer, these cookies will keep for up to one month.

Plain Peanut Biscuits (cookies)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • 4 ounces butter
  • 1/2 cup sugar
  • 1 tablespoon golden syrup
  • 1 teaspoon baking soda (level)
  • 1 cup flour (slightly heaped)
  • 1/2-3/4 cup raw peanuts

Recipe

  • 1 melt together the butter, golden syrup and sugar.
  • 2 put other ingredients into a bowl and pour over melted mixture.
  • 3 mix well.
  • 4 put teaspoonful onto a cold ungreased tray and press down lightly with a fork.
  • 5 bake at 300'f for 15 minutes.

Flourless Almond Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

  • 1 cup almond butter or 1 cup peanut butter
  • 1 egg
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • marmalade

Recipe

  • 1 turn oven on to 350 fahrenheit.
  • 2 mix egg, sugar, and vanilla, in a bowl. then mix in almond butter and baking powder.
  • 3 on parchment paper covered baking tray make a thumb print in each cookie and fill with jam.
  • 4 place in oven for about 12 minute.

Friday, February 27, 2015

Lemon Poppy Seed Cookies

Total Time: 21 mins Preparation Time: 10 mins Cook Time: 11 mins

Ingredients

  • 2/3 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 2 teaspoons grated lemon peel
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon poppy seed
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Recipe

  • 1 preheat oven to 350°f.
  • 2 for cookies, beat granulated sugar and butter in large bowl of electric mixer at medium speed until creamy. beat in egg and lemon peel. combine flour, baking soda and salt; gradually add to butter mixture. beat in poppy seeds on low speed.
  • 3 drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. bake 11 to 12 minutes or until edges are lightly browned. let stand on cookie sheets 1 minute; transfer to wire racks and cool completely.
  • 4 for glaze, combine powdered sugar and lemon juice in small bowl; mix well. drizzle glaze over cookies; let stand until glaze is set, about 20 minutes.

Mrs. Edison's Old Fashioned Recipe For Ginger Snaps

Total Time: 11 mins Preparation Time: 1 min Cook Time: 10 mins

Ingredients

  • 2 cups brown sugar
  • 2 cups molasses
  • 1 cup shortening
  • 4 cups flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon clove

Recipe

  • 1 heat and bring to boiling point sugar, molasses, shortening (part of which should be butter), ginger, cinnamon and cloves. remove from fire and cool. in the meantime, mix and sift the salt and flour and stir part of it into cooling mixture. dissolve the soda in a tablespoon of warm water and beat into the mixture then stir in the remainder of flour. roll out to about ¼ inch thickness on a floured board and shape with a floured cutter. place on small buttered tins allowing space for spreading. preheat oven for 10 minutes at 350 degrees. put in oven and bake for 7 minutes.

Lemon Tea Cookies

Total Time: 26 mins Preparation Time: 15 mins Cook Time: 11 mins

Ingredients

  • 3 1/4 cups pillsbury best® all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup powdered sugar
  • 1/2 cup crisco® pure vegetable oil
  • 2 large eggs
  • 2 teaspoons lemon peel, grated
  • 2 teaspoons lemon extract
  • granulated sugar

Recipe

  • 1 mix flour, baking powder and salt in small bowl. cream butter, granulated sugar and powdered sugar in large bowl. blend in oil, eggs, lemon peel and lemon extract. stir in flour mixture. cover and refrigerate for 2 hours.
  • 2 heat oven to 350°f shape dough into 1-inch balls. place 2 to 3 inches apart on ungreased baking sheet. flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar.
  • 3 bake 10 to 12 minutes, or until edges are light golden brown. remove cookies from pan immediately. cool on wire rack.
  • 4 variation:.
  • 5 lemon crisps: follow recipe above, except shape dough into 3/4-inch balls and flatten to 1/16-inch thickness with sugar-dipped glass. bake 7 to 9 minutes, or until edges are light golden brown.

Hidden Surprise Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • 3/4 cup butter
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1/3 cup powdered sugar, sifted
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon butter, melted
  • 1/4 teaspoon almond extract
  • colored crystal sugar or candy sprinkles, as needed

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 beat butter with an electric mixer on medium to high speed for 30 seconds. add granulated sugar, baking powder, and salt; beat until combined. beat in egg, egg yolks, and vanilla until combined. beat in flour (you may need to hand mix some of it).
  • 3 transfer 3/4 cup of the dough to a small bowl. add powdered sugar, cocoa powder, and melted butter. beat well. shape into 1-inch balls.
  • 4 beat almond extract into remaining dough. mold about 1 tablespoons of almond dough around each cocoa ball. roll gently to make smooth, round ball. roll each ball in colored sugar or candy sprinkles. place balls two inches apart on greased cookie sheet.
  • 5 bake at 375 for 10-11 minutes or until bottoms are browned. cool cookies on a pan for 1 minute then transfer to a wire rack. cool completely.

No Bake Fruit And Nut Cereal Bars

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 24
  • 1 (12 ounce) package chocolate chips
  • 1 1/4 cups raisins
  • 3 cups crispy rice cereal, squares
  • 1/4 cup peanuts

Recipe

  • 1 in a large microwave-safe bowl, heat chocolate chips in microwave, stopping to stir every 45 seconds until competely melted.
  • 2 stir in fruit, cereal, and peanuts. mix until well coated.
  • 3 pour mix into a 9x9 inch pan. pat down to form bars.
  • 4 refrigerate for 1 hour. cover and store in refrigerator.

Hockey Sticks And Pucks Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • 1 (18 ounce) package refrigerated sugar cookie dough, i recommend granny's sugar cookies
  • 1/2 cup all-purpose flour
  • 24 junior mints
  • 1 cup icing, i recommend sugar cookie icing

Recipe

  • 1 lightly grease cookie sheets. let dough stand at room temperature about 15 minutes.
  • 2 combine dough and flour in large bowl; knead until well blended.
  • 3 divide dough into 24 pieces. shape each piece into 6-inch-long rope. place ropes on prepared cookie sheets; bend ropes about 1-3/4 inches from ends to form hockey stick shapes. freeze about 10 minutes.
  • 4 preheat oven to 350°f bake 8 to 10 minutes or until lightly browned. while cookies are still hot, place one mint on bottom part of each cookie for puck. cool completely on cookie sheets.
  • 5 decorate with icings as desired.

Italian Butter Cookies That Contain No Butter

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • 1 cup crisco cooking oil
  • 1 teaspoon lemon juice
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1/4 cup orange juice
  • orange zest
  • 3 1/2 cups flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 4 tablespoons butter, softened
  • 3 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon orange juice
  • 2 teaspoons grated orange rind

Recipe

  • 1 process first 9 ingredients in food processor till smooth.
  • 2 mixture will be thick.
  • 3 bake at 350 degrees 10- 12 minutes don't overcook.
  • 4 prepare frosting and frost.

Lemon Poppy Seed Cookies

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons lemon zest (freshly grated is recommended)
  • 1 teaspoon ground coriander
  • 2 tablespoons poppy seeds
  • 3/4 cup salted butter, softened
  • 1 cup sugar
  • 2 large egg yolks
  • 1 large egg
  • 1 1/2 teaspoons lemon extract

Recipe

  • 1 in a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. mix well with a wire whisk and set aside.
  • 2 in a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste.
  • 3 scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients). then add the egg yolks, egg, and lemon extract. beat at medium speed until light and fluffy.
  • 4 drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges. immediately transfer the cookies with a spatula to a cool surface.

Marbled Chocolate Treats

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

  • Servings: 18
  • 8 1/2 honey graham crackers, broken in half (17 squares)
  • 6 semi-sweet chocolate baking squares
  • 1/2 cup creamy low-fat peanut butter
  • 3 chocolate baking squares

Recipe

  • 1 line 13x9-inch pan with foil, with ends of foil extending over sides of pan. arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
  • 2 microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on high 1-1/2 to 2 minute or until chocolate is completely melted when stirred, stirring every 30 sec. stir until well blended. pour over grahams; spread with spatula to cover completely.
  • 3 repeat microwave melting steps with the chocolate. drop spoonfuls of the chocolate over chocolate-covered grahams. immediately cut through the chocolate mixtures with knife several times for tiger-stripe effect.
  • 4 refrigerate at least 1 hour or until firm. use foil handles to remove dessert from pan. peel off foil. cut dessert into bars. store in tightly covered container in refrigerator.

No Bake Peanut Butter Cookies

Total Time: 12 mins Preparation Time: 7 mins Cook Time: 5 mins

Ingredients

  • 1/4 cup brown sugar, packed
  • 1/4 cup sugar
  • 1/2 cup light corn syrup
  • 3/4 cup creamy peanut butter or 3/4 cup chunky peanut butter
  • 1 teaspoon vanilla
  • 2 cups rice krispies (or similar type cereal)

Recipe

  • 1 stir together sugars and syrup in heavy saucepan.
  • 2 bring to a boil stirring constantly.
  • 3 remove from heat.
  • 4 add peanut butter and vanilla.
  • 5 stir to blend.
  • 6 add cereal and combine well.
  • 7 drop by teaspoons onto waxed paper.
  • 8 let cool and enjoy.

No Bake Reduced Fat Cookies

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 30
  • 1/2 cup skim milk
  • 2 cups splenda granular, sugar substitute
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 1/2 cup reduced-fat peanut butter
  • 4 cups quick oatmeal

Recipe

  • 1 heat milk, splenda and cocoa powder over high heat until boiling. stir constantly.
  • 2 remove from heat and stir in vanilla.
  • 3 add peanut butter and stir until it has completely melted.
  • 4 stir in oatmeal.
  • 5 drop by spoonfuls onto wax paper and allow to cool completely.

Hidden Treasure Balls

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • 1/2 cup soft margarine
  • 3/4 cup icing sugar
  • 1 tablespoon vanilla
  • 1 ounce unsweetened chocolate square
  • 2 tablespoons peanut butter
  • 1 1/2 cups flour
  • 1/8 teaspoon salt
  • milk duds (chocolate caramels)
  • 1 1/2 teaspoons milk

Recipe

  • 1 mix dough and divide into two parts. add 1 square unsweetened chocolate to 1/2 the dough. mix until evenly colored, then add 1 1/2 tsp milk to make the dough softer. to second half of dough, add 2 tbsp peanut butter and mix well. to make the cookies, take a milk dud and wrap peanut butter dough around it. around this, wrap some chocolate dough. bake balls in 275 oven for 12-20 minutes, just till set.

No Bake Fudgy Brownies

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 300 ml sweetened condensed milk
  • 1/4 cup unsweetened chocolate (i used 2 oz of unsweetened chocolate bars instead)
  • 1 teaspoon vanilla extract
  • 2 cups chocolate cookie crumbs (i used the oreo baking crumbs)
  • 2 tablespoons chocolate cookie crumbs (i used the oreo baking crumbs)
  • 1/4 cup miniature m&m baking bits or 1/4 cup candy sprinkles or 1/4 cup nuts

Recipe

  • 1 1 grease 8-inch square baking pan or line with foil.
  • 2 2 in a medium saucepan over low heat, combine the sweetened milk and chocolate; cook and stir just until boiling. reduce heat; cook and stir for 2-3 minutes or until mixture thickens.
  • 3 3 remove from heat and stir in vanilla.
  • 4 4 stir in 2 cups of cookie crumbs. spread evenly in prepared pan. sprinkle with remaining cookie crumbs and sprinkles or nuts; press down gently with a spatula.
  • 5 5 cover and chill 4 hours or until firm. cut into squares. store covered in refrigerator.

Raspberry Sticks

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 1/2 cups flour
  • 2/3 cup seedless raspberry preserves
  • 1/4 cup dried apricot, minced
  • 1 teaspoon finely shredded orange peel
  • 1 (12 ounce) package chocolate chips
  • 2 tablespoons shortening
  • 2 tablespoons red and green decorator sugar

Recipe

  • 1 in a large mixing bowl, beat butter and 1/2 cup shortening. add sugar, vanilla, and salt. beat until well combined.
  • 2 beat in flour. knead dough together until well blended and shape into a ball. set aside.
  • 3 combine preserves, apricots, and orange peel.
  • 4 divide dough in half. roll each half between pieces of wax paper to a 6x12 inch rectangle. remove top wax paper.
  • 5 spread preserve mixture lengthwise on half of each rectangle of dough, to within 1/2 of edges. fold dough over filling and seal edges. use the wax paper to invert onto a greased cookie sheet and use fork tines to reseal edges.
  • 6 bake at 375°f for 20-25 minutes. cool on cookie sheet on a wire rack.
  • 7 when cool, cut each square of dough into 3/4 inch wide sticks. put sticks on the cookie sheet and bake at 375°f for 8-10 minutes or until crisp. cool on a wire rack.
  • 8 in a microwave-safe bowl, microwave the chocolate chips and 2 tablespoons shortening for 2 minutes or until melted, stirring twice. dip cookies in this mixture, then in decorating sugar. cool on waxed paper.

Raspberry Silk Brownies

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

  • Servings: 16
  • 2 boxes brownie mix, for 8 x 8 pan
  • 3 eggs
  • 3/4 cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 1/2 cup raspberry chocolate chips
  • 2 1/2 cups powdered sugar
  • powdered sugar
  • fresh raspberry

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 combine all cake base ingredients and mix well.
  • 3 pat into lightly greased 13x9 baking pan.
  • 4 prepare filling.
  • 5 beat cream cheese until smooth.
  • 6 add eggs and vanilla.
  • 7 place butter& raspberry chocolate chips into microwavable bowl.
  • 8 melt in microwave for 1 minute.
  • 9 remove butter and mix until chips are completely melted.
  • 10 add butter mixture and beat.
  • 11 add powdered sugar and mix well.
  • 12 pour over cake mixture.
  • 13 bake for 35 minutes.
  • 14 you want the center to be a little gooey, so be sure not to overbake.
  • 15 remove from oven, place some powdered sugar in a strainer and shake over the cake for a pretty snow-like effect.
  • 16 cool cake then store in refrigerator.
  • 17 note: it's important to allow the brownies to cool completely before cutting or they will be too gooey.

Kammerjunker Biscuits

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

  • 10 1/2 ounces flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • 4 1/2 ounces unsalted butter, diced
  • 1 teaspoon fresh lemon zest, grated
  • 3 tablespoons sugar
  • 1 egg
  • 2 cups whole milk

Recipe

  • 1 preheat oven to 400 degrees f.
  • 2 sift flour and baking powder into a bowl; add cardamom and stir.
  • 3 add butter and mix until it resembles coarse crumbs; add grated lemon zest and sugar and mix thoroughly.
  • 4 in another bowl, whisk together milk and egg; add to flour mixture and form a dough.
  • 5 turn onto a lightly floured surface and knead until smooth and elastic; divide dough into two pieces.
  • 6 roll each, with your hands, into a sausage like shape, about 1 inch in diameter.
  • 7 slice each sausage into about 30 pieces; transfer to a greased baking sheet.
  • 8 bake until cookies are dried and golden brown, about 10 to 15 minutes; cool on a wire rack.

Maple Peanut Butter Cookies

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup butter or 1/2 cup margarine or 1/2 cup shortening, softened
  • 1/2 cup peanut butter (crunchy or creamy, your pick)
  • 1/2 cup maple syrup
  • 1 large egg yolk
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • sugar

Recipe

  • 1 preheat oven to 350°f.
  • 2 in a large bowl, beat brown sugar, butter and peanut butter until light and fluffy.
  • 3 add syrup and the egg yolk and beat well.
  • 4 mix in flour, baking soda, salt and baking powder.
  • 5 if necessary, refrigerate for 15-30 minutes for easier handling.
  • 6 shape dough into 1" balls and place 2 inches apart on ungreased cookie sheets.
  • 7 with a fork dipped in sugar, flatten balls with a criss-cross pattern.
  • 8 bake at 350° for 8-12 minutes until golden brown.

Raspberry Scottish Shortbread ( Vegan!)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

  • 2/3 cup whole wheat pastry flour (all-purpose is fine)
  • 1/2 teaspoon salt
  • 3 cups quick-cooking oatmeal
  • 2/3 cup cold-pressed oil
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla
  • 1/2 cup raspberry jam (any flavor is yummy and i use the whole jar!)

Recipe

  • 1 preheat the oven to 350.
  • 2 sift the flour and salt(i just put them in a bowl and mix i'm not a sifter).
  • 3 add the oil to the dry ingredients and mix well.
  • 4 add the maple syrup and vanilla and mix thoroughly.
  • 5 lightly oil a 9x9 pan. cover bottom with half the batter, pressing it firmly into place with fingers.
  • 6 spread the jam evenly over the batter to cover(i find it helps to mix jam first) loosely cover with remaining batterpress gently and bake for 35 minutes. let cool 15 minutes(if you can wait).

Hidden Mint Morsels Recipe

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

  • 1/3 cup shortening
  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 4 cups confectioners' sugar
  • 6 tablespoons light corn syrup
  • 6 tablespoons butter, melted
  • 2 -3 teaspoons peppermint extract
  • 2 (11 1/2 ounce) packages milk chocolate chips
  • 1/4 cup shortening

Recipe

  • 1 in a large bowl, cream the shortening, butter and sugar until light and fluffy. beat in the egg, milk and vanilla. combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. cover and refrigerate for 8 hours or overnight.
  • 2 on a lightly floured surface, roll dough to 1/8-in. thickness. cut with a lightly floured-1/2-in. round cookie cutter; place on ungreased baking sheets.
  • 3 bake at 375° for 6-8 minutes or until set. cool for 2 minutes before removing to wire racks to cool completely.
  • 4 in a large bowl, combine all the peppermint layer ingredients. knead for 1 minute or until smooth. shape into 120 balls, 1/2 inches each. place a ball on each cookie and flatten to cover cookie. place on waxed paper-lined baking sheets; refrigerate for 30 minutes.
  • 5 in a microwave, melt chips and shortening; stir until smooth. spread about 1 teaspoonful over each cookie. chill until firm. yield: about 10 dozen.

Mrs. Clinton's Chocolate Chip Cookies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup vegetable shortening
  • 1 cup firmly packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups old fashioned oats
  • 1 (12 ounce) package semi-sweet chocolate chips

Recipe

  • 1 heat oven to 350°f.
  • 2 grease baking sheets.
  • 3 combine flour, salt and baking soda.
  • 4 beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy.
  • 5 add eggs, beating until light and fluffy.
  • 6 on low speed, gradually beat in flour mixture and rolled oats.
  • 7 stir in chococlate chips.
  • 8 drop batter by well-rounded measuring teaspoonfuls onto greased baking sheet.
  • 9 bake at 350°f oven for 8-10 minutes or until golden.

Mrs. Field's Cheesecake Brownie Cups

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 24
  • 3 tablespoons butter, softened
  • 2 (3 ounce) packages cream cheese, softened
  • 1/3 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 6 tablespoons cocoa
  • 4 beaten eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla

Recipe

  • 1 mix together the cheesecake ingredients; blend well. set aside.
  • 2 brownies:.
  • 3 mix all ingredients together until smooth.
  • 4 reserve 1/2 cup of brownie batter for topping cream cheese mixture.
  • 5 fill cupcake cups 1/2 full, spoon cream cheese mixture on top of the brownie batter until the cupcake cup is 3/4 full.
  • 6 top with a scant teaspoons of brownie batter.
  • 7 place in a preheated 350 degree oven between 20 - 25 minutes until done.

Easy Quick Thumbprint Cookies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 1 (15 1/2 ounce) box pillsbury nut bread mix
  • 1/3 cup milk
  • 1 (3 ounce) package cream cheese (softened)
  • 1/3-1/2 cup apricot preserves (or jam, seedless works best) or 1/3-1/2 cup raspberry preserves (or jam, seedless works best)
  • 2 tablespoons butter (melted)
  • 1 tablespoon hot water
  • 1 teaspoon hot water
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Recipe

  • 1 mix the nut bread mix with the milk and cream cheese to form a dough.
  • 2 roll dough into 1 inch balls and place on greased cookie sheet 2 inches apart.
  • 3 make an indentation in the center of the ball with your thumb and place 1/2 teaspoon of preserves or jam into the indentation.
  • 4 bake at 350 degrees for 12 minutes or until the edges are lightly browned.
  • 5 cool 1 minute on baking sheet then remove to rack to cool completely.
  • 6 glaze: melt butter in microwave safe bowl then add vanilla and hot water. mix in powedered sugar and stir until smooth. drizzle glaze over cookies in a back and forth manner to create glazed stripes on top of the cookies. allow glaze to harden -- enjoy!

Lemon Poppy Seed Bunny Cookies

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

  • 1 3/4 cups blanched almond flour
  • 1 pinch celtic sea salt
  • 2 tablespoons grapeseed oil
  • 2 tablespoons agave nectar
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon zest (packed)
  • 1 tablespoon poppy seed

Recipe

  • 1 in a large bowl combine almond flour and salt.
  • 2 in a smaller bowl combine oil, agave, vanilla and lemon zest.
  • 3 stir wet ingredients into dry, then work in poppy seeds.
  • 4 roll dough out to ¼ inch thick.
  • 5 cut out little bunnies with a bunny cookie cutter.
  • 6 bake at 350° for 6-8 minutes, until golden brown around the edges.
  • 7 serve.

No Bake Sugar Bread Cookie

Total Time: 1 min Preparation Time: 1 min

Ingredients

  • Servings: 2
  • 1 slice bread (flavorful bread such as buttermilk or brioche is better)
  • 1 teaspoon butter
  • 2 teaspoons sugar

Recipe

  • 1 pretty self explanatory: spread butter on bread, sprinkle with sugar.
  • 2 you can press the sugar into the butter if you like, to keep it from being messy (for kids). adjust the ingredients to your taste, more butter is always better! the variations are endless, you can mimic many cookie flavors. i also added my peanut butter and chocolate version to 'zaar.