Showing posts with label cookies-candies-cakes. Show all posts
Showing posts with label cookies-candies-cakes. Show all posts
Tuesday, August 17, 2010
Cake Mix Crisps by Adele Gregersen
1 box yellow cake mix
1 can of pie filling (whatever is your favorite)
1 - 2 sticks butter
In a square pyrex dish put in the pie filling and make sure it covers the bottom of the dish. Put the dry cake mix on top spreading until it covers all the filling. Cut pats of butter to cover the top. Bake at 350 until golden & bubbly. So easy!!
1 can of pie filling (whatever is your favorite)
1 - 2 sticks butter
In a square pyrex dish put in the pie filling and make sure it covers the bottom of the dish. Put the dry cake mix on top spreading until it covers all the filling. Cut pats of butter to cover the top. Bake at 350 until golden & bubbly. So easy!!
Sugar Cookies courtesy of Debbie Jones
Jenny Whitelock
1 ½ cups sugar
1 cup butter
2 eggs
1 tsp vanilla
4 ½ cups flour
4 tsp baking powder
1 ½ tsp baking soda
¼ tsp salt
1 cup milk
Blend together sugar and butter. Add in vanilla and eggs. Add in milk and blend till smooth. Add in dry ingredients and mix . Chill for 1 hour. Roll out and punch with desired cooked cutters. Bake at 375 degrees for 7-8 minutes. Do not overcook!
Cream Cheese Frosting
½ bag powdered sugar
1 tsp vanilla
½ cube butter
3 oz of cream cheese
1 Tbsp Milk
Beat until Smooth. If runny add more powdered sugar. Spread across cooled sugar cookies and sprinkle!
1 ½ cups sugar
1 cup butter
2 eggs
1 tsp vanilla
4 ½ cups flour
4 tsp baking powder
1 ½ tsp baking soda
¼ tsp salt
1 cup milk
Blend together sugar and butter. Add in vanilla and eggs. Add in milk and blend till smooth. Add in dry ingredients and mix . Chill for 1 hour. Roll out and punch with desired cooked cutters. Bake at 375 degrees for 7-8 minutes. Do not overcook!
Cream Cheese Frosting
½ bag powdered sugar
1 tsp vanilla
½ cube butter
3 oz of cream cheese
1 Tbsp Milk
Beat until Smooth. If runny add more powdered sugar. Spread across cooled sugar cookies and sprinkle!
Oatmeal Chocolate Chip Cookies by Debbie Jones
4 cubes butter
1 tsp. salt
2 C. brown sugar
2 tsp. baking powder
2 C. sugar
2 tsp. baking soda
4 eggs
4 C. flour
2 tsp. vanilla
5 C. oatmeal (blend in blender and measure after)
1 bag choc. chips (milk)
(I sometimes don’t put as much flour and oatmeal—just a little less of each) Stir in chocolate chips.Bake @ 350 degrees for 10 minutes. DON’T OVERBAKE!
1 tsp. salt
2 C. brown sugar
2 tsp. baking powder
2 C. sugar
2 tsp. baking soda
4 eggs
4 C. flour
2 tsp. vanilla
5 C. oatmeal (blend in blender and measure after)
1 bag choc. chips (milk)
(I sometimes don’t put as much flour and oatmeal—just a little less of each) Stir in chocolate chips.Bake @ 350 degrees for 10 minutes. DON’T OVERBAKE!
Julie Richmond's Fudge
1/2 lb. pecans
1/2 lb. walnuts
2 1/2 c. semi-sweet chocolate chips
3- 5 oz. Hershey's milk chocolate with almonds candy bars
1- 13 oz. jar of marshmallow cream
5 c. sugar
2- 1/4 lb. cubes margarine or butter
1 can evaporated milk
Butter the bottom and sides of whatever container you plan to put the fudge in. It will fill a 12x18 pan, 2 9x13's or several smaller containers for giving as gifts.Measure pecans and walnuts. Do not chop. Use them whole and put them in a very large mixing bowl and set aside. Measure chocolate chips and put them in the bowl of your big mixer, like a KitchenAid, if you have one. Beak up candy bars and add them to the chocolate chips. Open jar of marshmallow cream and set it next to your mixer, ready to use.Butter the sides of a large pan with a heavy bottom. Add to the pan your sugar, canned milk, and butter or margarine.Bring this mixture in the pan to a boil, stirring constantly. Turn the heat down a little and continue boiling for 5 minutes, stirring constantly. When it has finished boiling for 5 minutes, pour it into the bowl of your mixer where you have the chocolate chips and candy bars. Spoon the marshmallow in, dipping your spoon into the hot syrup to enable you to more easily scoop out the marshmallow. Turn the mixer on and beat at a high speed for 2 minutes. Pour the chocolate mixture on top of the nuts in the larger bowl and mix well. Spoon into your container(s) and spread out, letting the top retain a wavy appearance.
1/2 lb. walnuts
2 1/2 c. semi-sweet chocolate chips
3- 5 oz. Hershey's milk chocolate with almonds candy bars
1- 13 oz. jar of marshmallow cream
5 c. sugar
2- 1/4 lb. cubes margarine or butter
1 can evaporated milk
Butter the bottom and sides of whatever container you plan to put the fudge in. It will fill a 12x18 pan, 2 9x13's or several smaller containers for giving as gifts.Measure pecans and walnuts. Do not chop. Use them whole and put them in a very large mixing bowl and set aside. Measure chocolate chips and put them in the bowl of your big mixer, like a KitchenAid, if you have one. Beak up candy bars and add them to the chocolate chips. Open jar of marshmallow cream and set it next to your mixer, ready to use.Butter the sides of a large pan with a heavy bottom. Add to the pan your sugar, canned milk, and butter or margarine.Bring this mixture in the pan to a boil, stirring constantly. Turn the heat down a little and continue boiling for 5 minutes, stirring constantly. When it has finished boiling for 5 minutes, pour it into the bowl of your mixer where you have the chocolate chips and candy bars. Spoon the marshmallow in, dipping your spoon into the hot syrup to enable you to more easily scoop out the marshmallow. Turn the mixer on and beat at a high speed for 2 minutes. Pour the chocolate mixture on top of the nuts in the larger bowl and mix well. Spoon into your container(s) and spread out, letting the top retain a wavy appearance.
Snowballs by Rania Morrill
Bake at 325 degrees for 20 minutes
1 c. softened butter
1/3 c. granulated sugar
1 T. water
1 t. vanilla
2 1/4 c. flour
1 c. chopped pecans or walnuts
1 c. sifted powdered sugar
Beat butter for 30 seconds. Add granulated sugar. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the rest of the flour and nuts. Shape into 1 inch balls. Bake on ungreased cookie sheet for 20 minutes or until bottoms are lightly browned.
1 c. softened butter
1/3 c. granulated sugar
1 T. water
1 t. vanilla
2 1/4 c. flour
1 c. chopped pecans or walnuts
1 c. sifted powdered sugar
Beat butter for 30 seconds. Add granulated sugar. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the rest of the flour and nuts. Shape into 1 inch balls. Bake on ungreased cookie sheet for 20 minutes or until bottoms are lightly browned.
Snickerdoodles by Claudia Tholstrom
Bake 400 degrees 8-10 minutes
Makes 5 dozen cookies
1 c. shortening
1 1/2 c. sugar
2 eggs
2 t. cream of tartar
1 t. baking soda
1/2 t salt
2 3/4 c. flour
Cream shortening, sugar, and eggs together. Add remaining ingredients; roll into walnut sized balls and then roll in 2 T. sugar and 2 t. cinnamon
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Makes 5 dozen cookies
1 c. shortening
1 1/2 c. sugar
2 eggs
2 t. cream of tartar
1 t. baking soda
1/2 t salt
2 3/4 c. flour
Cream shortening, sugar, and eggs together. Add remaining ingredients; roll into walnut sized balls and then roll in 2 T. sugar and 2 t. cinnamon
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Pumpkin Bars by Elisha Walton
350 degrees for 18 minutes for sheet cake,30 minutes for 9x13 pan
2 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. oil4 eggs
16 oz. pumpkin
Mix all together for about 2 minutes or until smooth. Don't over mix. Pour into greased sheet cake or 9x13 baking dish.
Frosting:
3 c. powdered sugar
6 oz. softened cream cheese
1/4 butter or margarine
1 t. milk
1 t. vanilla
Mix together and frost cooled cake.
2 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. oil4 eggs
16 oz. pumpkin
Mix all together for about 2 minutes or until smooth. Don't over mix. Pour into greased sheet cake or 9x13 baking dish.
Frosting:
3 c. powdered sugar
6 oz. softened cream cheese
1/4 butter or margarine
1 t. milk
1 t. vanilla
Mix together and frost cooled cake.
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