Allow the page to load fully - then click on the recipe title to be taken directly to that recipe.

ABC CHOCOLATE CHIPPERS

ABOUT NUTS

ANZAC BISCUITS

BAKLAVA

BAKLAVA II

BAKLAVA III

BLUEBERRY CRUMB BARS (OR OTHER BERRY)

BROWNIE COOKIES, CHEWY

BROWNIES, BREAK AWAY

BROWNIES, JENNI'S

BROWNIES, MISSISSIPPI MUD

BROWNIES, SPEEDY

BROWNIES, TRIPLE FUDGE

BUTTER TARTS/CHESS PIES

CARAMEL BROWNIES (CHEWY)

CARROT COOKIES

CHEESECAKE BROWNIES

CHEWY NUT BARS

CHOCOLATE CHEWIES

CHOCOLATE CHIP COOKIES WITH PUDDING

CHOCOLATE CHIP COOKIES, SOFT

CHOCOLATE CHIP CREAM CHEESE SQUARES

CHOCOLATE COMFORT COOKIES

CHOCOLATE OATMEAL BARS

CHOCOLATE SLICE BARS

CRACKLE COOKIES

CRANBERRY AND RASPBERRY STAR COOKIES

CRANBERRY CHEESE BARS

CRANBERRY CRUNCH BARS

DATE-FILLED COOKIES

DATE NUT BARS

EBELSKIVERS

FUDGE BARS

GINGER SNAPS FROM NABISCO

GIRL SCOUTS' SHORTBREAD

LEMON COOKIES

LOADED COOKIES

MOUNDS & ALMOND JOY

NOT NUTRIGRAIN (LIKE ST. LOUIS GOOEY)

OATMEAL CRÈME PIES FROM LITTLE DEBBIE

ORANGE FRITTERS, PUFFY

PEANUT BUTTER COOKIES WITH WHITE CHIPS

PEANUT BUTTER MACAROONS, CHEWY

PECAN PIE BARS

PECAN PIE BARS II

PECAN PIE BARS III

PECAN PIE BARS IV

PECAN PIE BARS V

PECAN PIE COOKIES

PETTICOAT TAILS

PLAY DOH COOKIES

PUMPKIN BARS WITH CREAM CHEESE FROSTING

PUMPKIN BARS 2

PUMPKIN RAISIN COOKIES

PUMPKIN SQUARES WITH CREAM CHEESE FROSTING

RASPBERRY BARS

RHUBARB BARS

RHUBARB BARS - GO ANYWHERE

RHUBARB CRUMB BARS

RHUBARB CUSTARD BARS

RHUBARB DREAM BARS I

RHUBARB DREAM BARS II

RHUBARB OATMEAL BARS

RICH ROLLED COOKIES

SALTED PEANUT COOKIES

S'MORES FROM DIVA

SNICKERDOODLES

SOUR CREAM TWISTS

SUGAR COOKIES, DROP

SWEET CHERRY BARS

TRIPLE GINGER COOKIES

UNBAKED PEANUT BUTTER COOKIES

WHITE CHOCOLATE BLONDIE BARS

WHOLE GRAIN JAM SQUARES

ZUCCHINI BARS

ABOUT NUTS

In answer to a question about leaving nuts out of a cookie recipe:

Nuts are almost always optional. If you want chunky goodies in your cookies, you can almost always add raisins, any of the many kinds of chips (chocolate, butterscotch, white chocolate, peanut butter, etc.) snipped dried apricots, pineapple, or other dried fruits, dates, coconut, sunflower seeds, and/or a myriad of stuff. Most cookie recipes are very forgiving and user-friendly. If something you make tastes really awful, you can always package it and send it to "big brother's" classroom - school kids will eat ANYTHING!

Shalom, from Spike the Grate

PLEASE NOTE:

SALTED PEANUT COOKIES        > Back to Top <

1 cup shortening
2 cups firmly packed brown sugar
2 eggs
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups quick-cooking oats, uncooked
1 cup crispy rice cereal
1 cup salted peanuts 

Cream shortening; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs and beat well. Combine flour, baking powder, soda, and salt; add to creamed mixture, mixing well. Stir in oats, cereal, and peanuts. (Dough will be stiff.) Drop dough by rounded

teaspoonfuls onto lightly greased cookie sheets. Bake at 375 degrees F. for 10 to 12 minutes. Remove cookies to wire racks to cool. Yields about 7 dozen. 

OLD FASHIONED GINGER SNAPS         > Back to Top <

Nabisco's version of this old favorite cookie may not be as big a seller as its much-cloned Oreo.

Heck, it's not even close. But if you're a ginger snap fanatic, this recipe will give you a killer

clone of the cookie giant's store-bought version that you can whip up in a...uh...snap. And if

you're watching the fat, four of these cookies check in with a total of around 2.5 grams of fat.  

1 cup packed dark brown sugar

3/4 cup sugar

1/4 cup molasses

1/4 cup shortening

1 tablespoon butter, softened

1 egg

1/2 teaspoon vanilla

2 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 cup water 

1. Preheat oven to 350 degrees.

2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat

with an electric mixer until smooth.

3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.

4. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix

until ingredients are incorporated.

5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms

of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick.

6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool. (http://www.topsecretrecipes.com)

Makes 120 (10 dozen) cookies. 

OATMEAL CREME PIES         > Back to Top <

These soft, creme-filled cookies are one of the most drooled-over Little Debbie goodies in the popular line of snacks. The Little Debbie web site describes these as "Two moist, soft oatmeal cookies with a layer of creamy filling in-between. A traditional value and taste. One of the all time favorites of Little Debbie® consumers." And if you've never had the real thing, you're in for a treat. The secret to cloning these mouth-watering sandwich cookies is recreating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Then you whip up some of the easy-to-make creme filling and spread it between two of the oatmeal cookies to make the sandwich.  

Cookies

1 cup margarine

3/4 cup dark brown sugar

1/2 cup sugar

1 tablespoon molasses

1 teaspoon vanilla

2 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/8 teaspoon cinnamon

1 1/2 cups 1-minute Quaker Oats 

Creme Filling

2 teaspoons very hot water

1/4 teaspoon salt

2 cups marshmallow creme (1 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla 

1. Preheat oven to 350 degrees.

2. In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs.

3. In a separate bowl combine the flour, salt, baking soda and cinnamon.

4. Combine the dry ingredients with the wet ingredients. Mix in the oats.

5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or

until cookies are just starting to darken around the edges. They will still appear moist in the

center. Be careful not to overcook -- when cooled, the cookies should be soft and chewy.

6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2

teaspoons of very hot water. Set this solution aside to cool.

7. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl

and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the

filling mixture and combine with the mixer.

8. Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and

press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.

(http://www.topsecretrecipes.com)

Makes 2 dozen creme pies. 

S'MORES         > Back to Top <

You don't need a campfire, wire hangers or long sticks to make this popular marshmallow, chocolate and graham cracker dessert. Steven Spielberg's Diva! chain of theme restaurants is the inspiration for this week's clone recipe, pulled from the third TSR book, Top Secret Restaurant Recipes (which includes other clones from the chain as well). You need only four ingredients, an oven with a broiler, and a serious sweet tooth to put together this delicious dessert previously enjoyed only camping trips and at beach parties. 

2 whole graham crackers (4 sections, not separated)

two 1 1/2-ounce Hershey milk chocolate bars

16 large marshmallows

2 tablespoons Hershey's chocolate syrup, in squirt bottle 

1. Preheat the broiler. Arrange the graham crackers side by side on an oven-safe plate (such as ceramic). You can also use a baking sheet.

2. Stack the milk chocolate bars side by side on top of the graham crackers.

3. Arrange the marshmallows on the chcocolate in 4 rows -- 4 across, 4 down.

4. Broil the dessert on the middle rack for 1 to 3 minutes or until the marshmallows turn light brown on top.

5. Remove the dessert from the oven. If you used a baking sheet, carefully slide the dessert onto a serving plate. With the squirt bottle, immediately drizzle the chocolate syrup over the marshmallows in a sweeping back-and-forth motion. Drizzle the chocolate diagonally across the dessert one way, and then the other, creating a cross-hatch pattern. Allow the chocolate to over-shoot the dessert so that it creates a decorative pattern on the serving plate as well. 

GIRL SCOUT COOKIES         > Back to Top <

Shortbread   

Since they only sell these once a year, right about now any that you have left over are going to taste like used air-hockey pucks. Now you can toss out those relics and fill the box with a fresh batch, made with this killer clone recipe fresh out of the TSR "lab." 

1/2 cup butter-flavored shortening

1 cup powdered sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

2 tablespoons beaten egg

1/2 teaspoon baking soda

2 tablespoons buttermilk

1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for rolling)

1/8 teaspoon baking powder 

1. In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer

2. Add the egg and beat mixture until it's fluffy. Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.

3. In another bowl, combine the flour and baking powder.

4. Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.

5. Roll the dough into a ball, cover it with plastic wrap and then chill it for 1 hour.

6. Preheat oven to 325 degrees.

7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works well). Arrange cookies on an ungreased cookie sheet.

8. Bake for 12-15 minutes or until golden brown. 5 doz 

NOT KELLOGS NUTRIGRAIN CEREAL BARS         > Back to Top <

1 Pkg yellow cake mix

3/4 Cup butter

2 1/2 Cups quick oats

12 Ounces preserves or jam

1 T water 

Preheat oven to 375. Melt butter. Combine cake mix and oats in a large bowl; stir in the melted butter until the mixture is crumbly. Measure half of this mixture (about 3 cups) into a greased 13x9x2-inch pan. Press firmly into pan

to cover the bottom. Combine preserves and water; spoon over crumb mixture in pan, and spread evenly. Cover with remaining crumb mixture. Pat firmly to make top even. Bake at 375 for 20 minutes -- top should be very light brown. Cool completely before cutting into bars. 

BAKLAVA # 1         > Back to Top <

1 sheet puff pastry (from a 17 1/4-ounce package), thawed

1 cup chopped walnuts

1/4 cup confectioners' sugar

1/4 cup (1/2 stick) butter, melted

2 tablespoons light corn syrup

2 tablespoons honey

1 teaspoon fresh lemon juice  

Preheat the oven to 400 degrees F. On a lightly floured surface, roll out the puff pastry sheet to a 10-inch square, then cut into 2-inch squares; place on a baking sheet. In a small bowl, combine the walnuts, sugar, and butter; mix well. Spoon evenly onto the center of each square. Bake for 12 to 14 minutes, or until the pastry is golden. In a small bowl, combine the corn syrup, honey, and lemon juice; mix well. Brush the honey mixture evenly over the tops of the hot pastry squares. Allow to cool on wire racks and serve, or loosely cover until ready to serve.

Yields: 25 squares 

BAKLAVA # 2         > Back to Top <

1 pkg. Phyllo dough thawed

2 cups finely chopped walnuts

2 1/2 cups sugar

2 tsp. ground cinnamon

1 1/2 sticks margarine, melted (start with 1 stick and see if you need

the other 1/2)

1 cup water

1/2 cup honey

1 Tblsp lemon juice 

Preheat oven to 350 degrees. Mix walnuts, 1/2 cup sugar and cinnamon. Brush 9 X 13 pan with margarine. Unfold dough. Remove 2 sheets leaving remaining dough covered with plastic or a damp towel. Place sheets in bottom of pan and fold edges in neatly. Brush the top sheet with margarine. Repeat, layering 2 sheets and margarine 3 times making a total of 4 layers. Sprinkle 3/4 cup walnut mixture over sheets. Repeat layering of 2 sheets, margarine, and remaining walnut mixture. Repeat layering of 2 sheets and

margarine until all sheets are used. Fold edges of top 2 sheets under to form smooth top. Use sharp knife to cut lines in top layers of dough, 2 inches apart lengthwise and crosswise, to form squares. Score each square in half diagonally to form triangles. Bake 45 minutes. 

To prepare syrup, while baklava is baking, in saucepan mix remaining sugar, water, honey and lemon juice. Heat to a boil. Cook over low heat 10 minutes. Cool 30 minutes. Gradually pour syrup over hot baklava. Let cool 2 hours. Cut on score marks. This makes about 48 triangles. 

BAKLAVA # 3         > Back to Top <

17 1/4 oz. pkg frozen phyllo pastry -- thawed

1 1/4 cups butter -- melted

1 1/4 cups flaked coconut -- lightly toasted

1/2 cup finely chopped macadamia nuts -- toasted

1/2 cup finely chopped pecans

1/2 cup brown sugar -- firmly packed

1 tsp ground cinnamon

1 cup sugar

1/4 cup water + 1/4 c. lemon juice

2 tsps grated lemon rind

1/4 cup honey 

Butter a 13- x 9- x 2-inch baking pan. Cut phyllo in half crosswise, and cut each half to fit pan. Discard trimmings. Cover phyllo with a slightly damp towel. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter. Combine coconut, macadamia nuts, pecans, brown sugar, and

cinnamon; stir well. Sprinkle one-third of nut mixture over phyllo in pan. Top with 10 sheets of phyllo, brushing each sheet with melted butter. Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with

buttered phyllo. Cut into diamond shapes, using a sharp knife. Bake at 350 degrees for 40-45 minutes or until top is browned. Let cool completely. 

Combine 1 cup sugar, water, and lemon juice lemon rind, and honey in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 min. Remove from heat; drizzle syrup over baklava. Cover and let stand at room temperature 24 hours. Yield: about 3 dozen.  

PETER PAUL MOUNDS & ALMOND JOY:         > Back to Top <

5 oz. sweetened condensed milk

1 tsp. vanilla extract

2 cups powdered sugar

14 oz. premium coconut(shred/flakes)

1 24oz. pk. semisweet chocolate chips  

Blend the condensed milk & vanilla; add the powdered sugar to the above mixture a little bit at a time stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9x13x2 inch pan; chill in the fridge until firm. In a double boiler over hot, not boiling water, melt the chocolate, stirring often. Microwave can be used. Remove the coconut mixture from the fridge & cut it into 1x2 inch bars. Set each coconut bar onto a fork & dip it into the chocolate. Tap the fork

against the side of the pan or bowl to remove any excess chocolate. Air dry at room temp. on wax paper for several hrs. or put in frig. for 30 mins. 3 doz. bars. And if you feel like a nut, follow the above recipe with these changes; add 1 cup dry roasted almonds, substitute milk chocolate chips for semisweet chips, at the end put 2 almonds atop each bar before dipping.  

CHEWY BROWNIE COOKIES        > Back to Top <

2/3 cup shortening

1-1/2 cups packed light brown sugar

1 tablespoon water

1 teaspoon vanilla extract

2 eggs

1-1/2 cups all-purpose flour

1/3 cup Hershey's Cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups (12-oz. pkg.) Hershey's Semi-Sweet Chocolate Chips  

1. Heat oven to 375°F. Place length of foil on flat surface.  

2. In large bowl, beat shortening, brown sugar, water and vanilla on medium speed of electric mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.  

3. Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool 2 minutes; remove from cookie sheet to foil. Cool completely. About 3 dozen cookies.  

CARAMEL BROWNIES         > Back to Top <

14 oz Caramels

1/3 c Evaporated milk  

8 oz German sweet chocolate

6 tbsp Butter

4 Eggs

1 c Sugar

1 c Flour (sifted ) 1 tsp Baking powder

1/2 ts Salt

2 ts Vanilla

6 oz Chocolate chips

1 c Chopped walnuts  

1. Preheat oven to 350. Grease and flour a 9" x 13" baking pan. Combine caramels and evaporated milk in top of double

boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm.  

2. Combine German sweet chocolate and butter in 2-quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature.  

3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored.  

4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20

minutes. Cool in pan on rack. Refrigerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. 

CHOCOLATE OATMEAL BARS         > Back to Top <

1/4 C. butter or margarine

1 6 oz. pkg. (1 cup) semi-sweet chocolate pieces

2 c. uncooked quick oatmeal

1/4 c. brown sugar

1/4 c. light corn syrup

1 1/2 t. vanilla

1/2 t. salt  

1 oz semi-sweet chocolate, melted

1 c sifted powdered sugar

1/3 c chopped pecans

2 T hot, strong coffee.  

Melt butter and chocolate  

Combine oatmeal, brown sugar and remaining ingredients. Mix with butter and chocolate.  

Pack mixture into a well greased 11 x 7 x 1 1/3 pan. Bake at 375 F for 15-18 minutes. Cool on wire rack.  

Frost with mixture of 1 oz. semi-sweet chocolate, melted, 1 c. sifted powdered sugar, 2 T hot strong coffee. Sprinkle with 1/3 c. chopped pecans 

CHOCOLATE COMFORT COOKIES         > Back to Top <

1 cup chopped hazelnuts

2 cups large semisweet chocolate chips (nestle's mega morsels) 1/2 cup sun dried cranberries

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 3 oz. package cream cheese, softened

1 egg

2 Tbs. milk

2 ounces best quality unsweetened chocolate, melted

1 1/2 tsp. vanilla

2 cups plus

2 Tbs. flour (high altitude: add 2 more Tbs. 1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup Dutch processed cocoa

1 cup commercially prepared marshmallow cream  

Preheat oven to 325 degrees. Spread nuts on an ungreased cookie sheet and roast for 7 to 12 minutes, or until they are lightly

browned and some skins have loosened. Set aside to cool.  

Butter 2 cookie sheets. In a large bowl, combine the chocolate chips, cranberries, and cooled nuts; set aside. In another large bowl, beat together the butter, sugar, cream cheese, and egg until very creamy and smooth. Beat in milk, melted chocolate, and vanilla. Sift together the flour, baking powder, salt, and cocoa, then add to the butter mixture. Blend in the marshmallow cream, stirring until thoroughly combined. Add the chips, cranberries, and nuts. Stir until well mixed. Batter will be thick.  

Using a 1/4 cup measure or a 4 Tbs. spoon Ice cream scoop, measure out batter and place 2 inches apart on cookie sheets,

putting no more than 6 cookies per sheet. Bake 13 to 17 minutes, until puffed and cooked through. Cool on sheet 1 minute; transfer to wire racks to cool completely. 2 dozen. 

CRACKLE COOKIES        > Back to Top <

3/4 C shortening

1 C sugar

1/4 C molasses (Brer Rabbit if possible)

1 egg

2 tsp. baking powder

2 C flour

1/2 tsp. cloves

1/2 tsp. ginger

1 tsp. cinnamon

1/2 tsp. Salt 

Melt shortening in a 3 or 4 quart sauce pan over low heat. Remove from heat, allow to cool. Then add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon, and salt. Add these to first mixture. Mix well and chill thoroughly in refrigerator. Form into balls. Roll in granulated sugar and place on greased cookie sheets about 2 inches apart. Bake at 375 for 8-10 minutes. Cookies will crack on top while baking. Makes about 4 dozen. 

SOUR CREAM TWISTS         > Back to Top <

1 pkg (1/4 oz) active dry yeast

1/4 cup warm water

4 cups all-purpose flour

3/4 tsp salt

1/2 cup butter or margarine

1/2 cup shortening

2 eggs, lightly beaten

1/2 cup sour cream

3 tsp vanilla extract, divided

1 1/2 cups sugar

Colored sugar (optional) 

In small bowl, dissolve yeast in water, let stand for 5 minutes. In large mixing bowl, combine flour and salt. Cut in butter and shortening until mixture resembles peas (you can use a food processor for this too). Stir in

eggs, sour cream, 1 tsp vanilla, and yeast mixture. Mix well (dough will be stiff and resemble pie pastry). In a small bowl, combine sugar and remaining 2 tsp vanilla, lightly sprinkle 1/2 cup over a pastry cloth (this part gets messy). Roll half of the dough into a rectangle. Sprinkle with about 1 Tbsp of vanilla sugar plus colored sugar if desired (Christmas is nice to add green or red). Fold the dough into thirds (fold one end over to make three layers). Give dough a quarter turn, and repeat rolling,

sugaring, and folding two more times (this makes the dough really flaky). Roll out into a 16x9" rectangle. Cut into 3x1" strips (use a pizza cutter to make this quicker!). Twist each strip two or three times. Place on chilled ungreased baking sheets. Repeat with remaining dough and sugar mixture. Bake at 375 degrees for 15-20 minutes or until golden brown. Immediately remove cookies to wire racks. Makes about 8 dozen. 

PUMPKIN SQUARES with CREAM CHEESE FROSTING         > Back to Top <

4 eggs, beaten

1 2/3 cups sugar

1 cup oil

1 cup pumpkin

2 cups flour

2 tsp. baking powder

1 tsp. soda

1 tsp. salt

2 tsp. cinnamon 

To eggs, add sugar, oil, and pumpkin. Sift dry ingredients over the wet ingredients and mix well. Pour into well-greased jelly roll pan (15x10). Bake at 350F 20-25 minutes.  

Frosting :

3 oz. softened cream cheese,

1/2 cup butter,

1 tsp. vanilla,

2 cups confectioners sugar; beat well and spread on squares. 

PUMPKIN BARS WITH CREAM CHEESE FROSTING       > Back to Top <

2 cups sugar

1 can (16 oz.) Pumpkin

2 cups Bisquick baking Mix

2 Teaspoons ground cinnamon

1/2 cup vegetable oil

4 eggs, beaten

1/2 cups raisins (opt.)

Cream Cheese Frosting Below 

Heat oven to 350 Degrees. Grease Jolly roll pan, 15 1/2 X 10 1/2 X 1 inch. Beat sugar, oil, pumpkin and eggs in a large bowl on medium speed, scraping bowl frequently, 1 minute. Stir in baking mix, raisins and cinnamon. Pour

into pan. Bake until wooded toothpick inserted in center comes out clean, 25 to 30 minutes; cool. Frost with cream cheese frosting; Sprinkle with chopped pecans if desired. Cut into bars about 3 X 1 inches. Yields: 50 bars. 

Cream cheese Frosting 

1 Pkg (3 oz) Cream Cheese softened

1/3 cup Margarine or butter softened

1 Tablespoon milk

2 cups or more Powdered sugar

1 Teaspoon vanilla 

Beat cream cheese, margarine, milk and vanilla until creamy. Stir in powdered sugar until smooth and of spreading consistency. 

PUMPKIN BARS 2         > Back to Top <

3/4 c miracle whip salad dressing

1 2 layer spice cake mix

1 16 oz can pumpkin

3 eggs 

Mix all ingredients in a large bowl at medium speed until well blended. Pour into a greased 15X10 pan. Bake at 350 for 18-20 min. Cool. Frost as desired or serve with whipped cream dollops. 

TRIPLE THE GINGER COOKIES         > Back to Top <

3/4 cup butter

1 cup packed brown sugar

1 egg

1/4 cup molasses

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 tablespoons finely chopped fresh ginger root

1/2 cup finely chopped crystallized ginger

Cream the butter and brown sugar in a large mixing bowl.

Beat in the molasses and the egg. Mix the flour, ground ginger, baking soda, and salt together. Stir this into the butter mixture with a wooden spoon until blended. Add the fresh and crystalized gingers and stir until well mixed.

Refrigerate the dough, covered, at least 2 hours or overnight.

Preheat oven to 350 degrees. Shape dough into 1-inch balls and place about 2 inches apart on an ungreased cookie sheet. Bake about 10 minutes or until lightly browned. Cool on wire racks. Makes 3 dozen  

ABC (Absolute Best Chewy) Chocolate Chippers         > Back to Top <

3 cups unbleached all-purpose flour

1 1/4 teaspoons kosher salt

1 teaspoon baking soda

1/4 teaspoon baking powder

3/4 cup unsalted butter, softened

1 cup packed dark brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

2 large eggs

2 tablespoons dark corn syrup

1 tablespoon light cream or whole milk

2 cups semisweet chocolate chips

1 1/2 cups coarsely chopped toasted walnuts or pecans

Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.)

In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.

For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.

Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)

Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.

To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.) Makes 2 1/2 dozen 

BLUEBERRY CRUMB BARS         > Back to Top <

1 cup white sugar

1 teaspoon baking powder

3 cups all-purpose flour

1 cup shortening

1 egg

dash salt

dash ground cinnamon

4 cups blueberries (or other berries)

1/2 cup white sugar

3 teaspoons cornstarch

Mix together 1 cup sugar, 3 cups flour, baking powder, shortening, egg, salt (optional) and ground cinnamon (optional). Mix well with pastry cutter or fork. Dough will be crumbly. Pat half of dough in a 9 X 13 inch greased pan.

Mix together blueberries, 1/2 cup sugar, and cornstarch. Place mixture into pan over dough. Crumble remaining dough over berries.

Bake at 375 degrees F (190 degrees C) for 45 minutes or until top slightly browns. Makes 12 - 15 bars  

SWEET CHERRY BARS          > Back to Top <

1 1/2 cups (12 ounces) unsalted butter, softened

1 1/2 cups granulated sugar

1 1/2 cups packed light brown sugar

3 large eggs

1 teaspoon vanilla

4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

2 cups pitted and halved fresh sweet cherries

1/3 cup sliced almonds  

Put butter and sugars in a large mixing bowl. Beat with electric mixer on medium speed 3 to 4 minutes, or until well blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla.  

Grease sides and bottom of a 13x9x2-inch baking pan; set aside.  

Combine flour, baking soda and salt; mix well. Add to butter mixture; beat 3 to 4 minutes or until smooth batter forms. Spread 1/2 of batter in prepared pan. Scatter cherry halves over batter. Place spoonfuls of remaining batter on top of cherries; gently spread to cover fruit. Sprinkle almonds on top.  

Bake in preheated 350-degree oven 30 to 35 minutes or until a wooden pick or skewer inserted in middle comes out clean. Makes 16 bars.  

RASPBERRY BARS         > Back to Top <

1-3/4 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

3/4 cup butter or margarine, softened

1 cup packed brown sugar

1-1/2 cups uncooked oats

1 cup raspberry jam 

1. Preheat oven to 400º. Grease a 13x9-inch baking dish. 

2. In a medium mixing bowl, combine flour, salt and baking soda. 

3. In a large mixing bowl, cream butter and sugar together, using an electric mixer, until fluffy. Stir in flour mixture, then oats. Mixture will be somewhat crumbly. 

4. Press 2/3 of the mixture over bottom of baking pan. Carefully spread jam evenly over crust to within 1/2-inch of edge. Distribute remaining crumb mixture over top and press lightly to form a firm crust. 

5. Bake for 20 minutes, until browned. Cool completely; cut into bars. Yield: 2 dozen. 

WHOLE GRAIN JAM SQUARES         > Back to Top <

2 Cups Quaker Oats (Quick or old fashioned, uncooked)

1-3/4 cups all purpose flour

1 cup butter or margarine

1 cup firmly packed brown sugar

1/2 cup chopped nuts

1 teaspoon cinnamon

3/4 teaspoon salt 1/2 teaspoon soda

3/4 cup preserves 

Combine all ingredients except preserves in large mixing bowl; beat at low speed on electric mixer until mixture is crumbly. Reserve 2 cups mixture; press remaining onto bottom of greased 13 X 9 baking pan. Spread preserves

evenly over base; sprinkle with reserved mixture. Bake in preheated hot oven (400 degrees F)25 to 30 minutes or until golden brown. Cool; cut into squares.

Makes 13 X 9-inch pan of squares.  

VARIATION: Omit nuts in oat mixture; add 1/4 teaspoon nutmeg and 1/8 teaspoon cloves to oat mixture. Substitute combined 1 cup applesauce, 3/4 cup raisons and 1/2 cup nuts for preserves. 

APPLEBEE'S WHITE CHOCOLATE BLONDIE WITH WALNUT MAPLE SAUCE          > Back to Top <

1 cup sifted flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1/2 cup chopped walnuts

1/3 cup butter or margarine

1 cup packed brown sugar

1 egg, beaten

1 tablespoon vanilla extract

1/2 cup white chocolate chips  

Preheat oven to 350º. Measure 1 cup sifted flour. Add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well.  

Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9x9x2-inch pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Serve with ice cream and maple butter sauce.  

Maple Butter Sauce:

3/4 cup maple syrup

1/2 cup butter

3/4 cup brown sugar

1/2 cup walnuts, chopped (optional)  

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired and serve over ice cream-topped blondie brownies 

GO ANYWHERE RHUBARB BARS        > Back to Top <

1 c. flour

1/3 c. powdered sugar

1/3 c. butter 

Filling:

1 c. sugar

1/4 c. flour

2 eggs, lightly beaten

1 tsp. vanilla

3 c. finely chopped fresh or frozen rhubarb 

Combine flour & powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan. Bake at 350 degrees F for 12 minutes. For filling, combine first four ingredients. Stir in rhubarb; pour over warm crust. Bake at 350 degrees F for 35-40 minutes or until toothpick comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator.  

OATMEAL RHUBARB BARS         > Back to Top <

1 cup All-purpose flour

3/4 cup Oatmeal -- uncooked

1 cup Brown sugar -- packed

1/2 cup Butter, unsalted -- melted  

1 cup Sugar

2 teaspoons Cornstarch

1 cup Water

1 teaspoon Vanilla extract

4 cups Rhubarb  

Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 into greased 9" pan. Add rhubarb, cut in 1/2" pieces. Combine sugar, cornstarch, water and vanilla; cook till thick and clear. Pour sauce over rhubarb. Top with other half crumb mixture. Bake at 350F for 45 minutes. 

RHUBARB BARS         > Back to Top <

Crust:  

1 1/3 cups flour

1/2 cup sugar

2/3 cup butter or margarine 

Filling:  

2 cups sugar

1/3 cup flour

2 eggs

3 cups finely chopped rhubarb 

Mix the crust ingredients like a pie crust and pat into a 9x13 inch cake pan.  

Mix the filling ingredients well, spoon into crust and bake 350 degrees for 45 minutes.  

RHUBARB CRUMB BARS         > Back to Top <

Top and bottom "crust" 

1 cup flour

3/4 cup oatmeal (uncooked)

1 cup brown sugar (packed)

1/2 cup butter, (melted) 

Filling 

3/4 cup sugar

1-1/2 Tbls flour

1/4 teas nutmeg

1 Tbls butter (softened)

1 egg (beaten)

2 cups rhubarb (cut into 1/2" pieces) 

Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 into greased 9" square pan. Add rhubarb. Beat egg. Blend sugar, flour, nutmeg and butter. Add beaten egg, beat until smooth. Pour over rhubarb. Top with other half of crumb mixture, press mixture down lightly. Bake at 350 degrees for 20-25 minutes.  

RHUBARB CUSTARD BARS         > Back to Top <

crust: 

1 1/4 cup all-purpose flour

1/2 cup sugar

1/2 cup butter, 1 stick, room temperature 

Filling: 

1 cup sugar

1/4 tsp. salt

2 tbsp flour

4 eggs beaten

1 tsp. vanilla

4-5 cups rhubarb 

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.  

Crust: blend flour & sugar together, then cut in the butter with a fork or pastry blender. Press crust into a 9x13 inch baking pan that has been sprayed with a cooking spray. Bake for 10-12 minutes or until lightly browned. 

Prepare filling while crust is baking.  

Filling: in a large mixing bowl blend sugar and flour, then add eggs, vanilla and rhubarb and blend well. Pour mixture over partially baked crust and continue baking for 30-35 minutes. Serve warm or cooled. Store leftovers in the refrigerator. 

RHUBARB DREAM BARS 1        > Back to Top <

Crust: 

1 c Flour

5 T Sugar

1/4 c Butter 

Topping: 

2 Eggs

1 1/2 c Sugar

1/4 c Flour

1/4 ts Salt

2 c Rhubarb; fresh, diced 

Preheat oven to 350F. Blend crust ingredients. Press into ungreased 9" x 9" pan. Mix topping ingredients and spoon over crust. Bake at 350F for about 30 minutes or till crust is golden brown.  

RHUBARB DREAM BARS 2         > Back to Top <

CRUST: 

2 c Flour, all-purpose

3/4 c Sugar, powdered

1 c Butter, unsalted 

FILLING: 

4 ea Eggs

2 c Sugar, granulated

1/2 c Flour, all-purpose

1/2 ts Salt

4 c Rhubarb 

Combine flour and sugar. Cut in butter, until crumbs form. Press in bottom of jelly roll pan. Bake at 350F for 15 minutes. Blend eggs, sugar, flour, salt. Fold in rhubarb. Spread of crust. Bake 40-45 minutes in 350F oven.

Cool. Cut into squares. 

CHEWY PEANUT BUTTER MACAROONS       > Back to Top <
 
1 can (14oz) sweetened condensed milk 
1/2 cup creamy peanut butter 
3 cups flaked coconut 
 
Combine all ingredients. Drop by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 325 degrees F. for 12 to 15 minutes. Cool.  Yield: about 5 dozen.

PLAY-DOH COOKIES        > Back to Top <

 
2/3 cup butter (softened)

1/2 cup sugar 
1/2 tsp almond extract

1 2/3 cup flour 
Food Color - red, yellow, blue, green 
 
Blend butter and sugar. Add almond and flour. Mixture will be course crumbs. Separate into globs...for each color being used. Add food color as desired. The liquid in the color will be just enough to form the dough. Don't get anxious and add more liquid or the children will not be able to use as play-doh.

 
Play-dough cookie batter is great for kids to mold and cut as desired. The creations can then be baked and eaten.  Bake at 300' for 20-25 minutes. Edges will be firm, bottoms not brown.

PUFFY ORANGE FRITTERS         > Back to Top <
 
2 eggs 
1/2 cup sugar 
2 tbs butter or margarine, melted 
1 tbs grated orange rind 
2 cups all-purpose flour 
2 tsp baking powder 
1/2 tsp salt 
1/2 cup orange juice 
Hot vegetable oil 
Powdered sugar 
 
Beat eggs in a large bowl; gradually add sugar, mixing well. Stir in butter and orange rind. Combine flour, baking powder, and salt; mix well. Add to egg mixture alternately with orange juice, beginning and ending with flour mixture. Let batter stand 15 minutes. Drop mixture by rounded teaspoonfuls into hot vegetable oil (350 degrees F.); cook fritters until golden, turning once. Drain well on paper towels. Sprinkle with powdered 
sugar.  Yields about 3 dozen. 

CRANBERRY CHEESE BARS         > Back to Top <

 
2 cups unsifted flour 
1 1/2 cups rolled oats (not instant) 
3/4 cup plus 1 tablespoon firmly packed brown sugar 
1 cup butter or margarine, softened 
1 (8 oz.) package cream cheese, softened 
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk) 
1/4 cup lemon juice concentrate 
2 T. cornstarch 
1 (16 oz.) can whole berry cranberry sauce 
 
Preheat oven to 350.  In large mixer bowl, combine flour, oats, 3/4 cup sugar and butter; mix until crumbly.  Reserving 1 1/2 cups of crumb mixture, press remainder firmly on bottom of greased 13x9-inch baking pan.  Bake 15 minutes.  Meanwhile, in small mixer bowl, beat cheese until fluffy.

 
Gradually beat in sweetened condensed milk until smooth; stir in lemon juice.  Spread evenly over prepared crust.  In small bowl, combine remaining 1 T. sugar and cornstarch; stir in cranberry sauce.  Spoon evenly over cheese layer.  Top with reserved crumb mixture.  Bake 40 minutes or until golden.  Cool.  Chill.  Store covered in refrigerator.  Makes 24 to 36 bars. 

PECAN PIE BARS           > Back to Top <          

1 package 2-layer size white or chocolate cake mix 
1/4 cup butter, softened 
1 slightly beaten egg 

3 whole eggs 
3/4 cup brown sugar 
3/4 cup dark corn syrup 
1 teaspoon vanilla 
1-1/4 cups coarsely chopped pecans 
 
Lightly grease a 13x9x2 inch baking pan.  Set aside 1 cup of the cake mix for the filling. 
 
Crust:

 
In large mixing bowl, combine remaining cake mix, butter and slightly beaten egg. stir with fork until crumbly. Turn into prepared pan. With lightly floured hands, press evenly onto bottom of pan to form the crust. Bake at 350 degrees F. for 12 minutes. 

UNBAKED PEANUT BUTTER COOKIES        > Back to Top <

 
These are great cookies to make with kids since they don't have to be baked. I'm not sure how "healthy" these are, but they are a nice snack.  

3/4 cup natural peanut butter 
3/4 cup honey 
1/2 cup granola 
1/2 cup crispy rice cereal 
1/2 cup semisweet chocolate chips 
1/2 cup chopped nuts 
1/2 cup raisins 
1/2 cup crushed graham crackers 
1/2 cup shredded coconut 
 
1 Heat honey and peanut butter together over low heat until creamy. Remove from heat and cool.  
2 Mix the rest of the ingredients into the honey/peanut butter mixture, except coconut. Shape into balls. Roll in coconut and refrigerate or eat right away. 

PEANUT BUTTER COOKIES WITH WHITE CHIPS         > Back to Top <

Whisk together: add at the end of the dry ingredients:

2 1/2 c flour 1 c white "chocolate" chips 
1 1/4 t baking powder 1 c peanuts if desired

1/2 t baking soda

1/4 t salt

beat on medium speed until very fluffy and well blended:

1/4 c corn or canola oil

2/3 c smooth peanut butter

3/4 c butter, softened

1/3 c powdered sugar (sift if lumpy)

1 c packed brown sugar 

Add and beat until well combined:

1 large egg

1 large egg yolk (I used two eggs)

2 1/2 t vanilla 

Stir in the flour mixture and beat until smooth, having added the chips with the last 1/4 c of flour. Let dough stand for about 5 minutes. Drop onto cookie sheets, and bake at 350 deg. for 9 to 10 minutes. Cool on racks.

MISSISSIPPI MUD BROWNIES         > Back to Top <

1/2 cup margarine 
1 cup sugar 
2 eggs, slightly beaten 
3/4 cup flour 
1/8 teaspoon salt 
1/4 cup cocoa 
1 teaspoon vanilla 
1/2 cup chopped nuts 
1 1/2 cups miniature marshmallows 
chocolate frosting (recipe follows) 

Place butter in a 2 quart mixing bowl; microwave at High for 1 minute or until butter melts. Stir in sugar and eggs; set aside. 
Combine flour, salt, and cocoa; stir well. Stir dry mixture into egg mixture. Stir in vanilla and nuts.

 
Spread batter in a greased and floured 8-inch square baking dish. Shield corners with triangles of aluminum foil, keeping foil smooth and close to dish. Place baking dish on a microwave-safe cereal bowl inverted in the oven. Microwave at Medium -- 50% power for 6 to 7 minutes, giving dish a half-turn after 3 minutes. Remove shields. microwave at High 2 minute to 3 
minutes or until top is almost dry. Remove from oven, and place directly on countertop to cool. Sprinkle marshmallows over brownies; cover with aluminum foil. Let stand 2 minutes. Remove aluminum foil. Spread with chocolate frosting; cool completely on a wire rack. Cut brownies into squares to serve. Yield: 16 
brownies.

 
Chocolate frosting 

1/2 cup butter 
3 tablespoons milk 
3 tablespoons cocoa 
1/2 teaspoon vanilla 
2 cups sifted powdered sugar 

Combine butter and milk in a large microwave-safe mixing bowl; microwave at high 1 minute to 'til butter melts. Stir in cocoa and vanilla. Gradually add powdered sugar, beating at medium speed of an electric mixer until smooth. Yield: 1 1/4 cups. 

BREAKAWAY BROWNIE        > Back to Top <

 
1/2 cup butter at room temperature 
1 cup sugar 
4 eggs 
1 tsp vanilla extract 
1 (16 oz) can Hershey's syrup 
1 cup flour 
1/4 tsp baking powder 
1/4 tsp salt 
1/2 cup chopped walnuts 
1/2 cup semisweet chocolate chips 
 
Butter and flour a 10 x 15" jelly roll pan. 
 
Cream the butter and sugar together until fluffy.  Beat in the eggs and vanilla.  Add the syrup and mix well. 
 
Combine the flour, baking powder, and salt.  Sift into the chocolate mixture and mix well.  Fold in the walnuts and chocolate chips. 
 
Bake brownies at 350 degrees F for 22 - 25 minutes, or until they pull away from the side of the pan.  DO NOT OVERBAKE.  Cool in the pan. 

TRIPLE FUDGE BROWNIES         > Back to Top <
 
1 package (3.9 oz) instant chocolate pudding mix plus the ingredients to make the pudding 
1 package (18-1/4 oz) chocolate cake mix 
2 cups (12 oz) semisweet chocolate chips 
powdered sugar 
 
Prepare pudding according to package directions.  Whisk cake mix into pudding.  Stir in chocolate chips.  Pour into a greased 15 x 10" baking pan. Bake at 350 degrees F for 30 - 35 minutes or until the top springs back when lightly touched.  Dust with powdered sugar.   Yield:  4 dozen brownies 

PECAN PIE BARS II         > Back to Top <
 
1 package 2-layer size white or chocolate cake mix 
1/4 cup butter, softened 
1 slightly beaten egg 
3 whole eggs 
3/4 cup dark corn syrup 
1 teaspoon vanilla 
1-1/4 cups coarsely chopped pecans 
 
Lightly grease a 13x9x2 inch baking pan. Set aside 1 cup of the cake mix for the filling. 
 
Crust: 
In large mixing bowl, combine remaining cake mix, butter and slightly beaten egg. stir with fork until crumbly. Turn into prepared pan. With lightly floured hands, press evenly onto bottom of pan to form the crust. Bake at 350 degrees F. for 12 minutes. 
 
Filling: 
In medium bowl, combine 3 eggs, brown sugar, corn syrup and vanilla. Add the 1 cup of reserved cake mix;  Stir until well blended (some tiny cake lumps will remain) Spread filling evenly over baked crust; sprinkle pecans on top. Bake 25 to 30 minutes or till filling appears set when pan is gently shaken. Cool completely in pan on wire rack. 
 
Cut into bars. Makes 48 bars. Cover and store in refrigerator. 
Freeze very well. 
 

PECAN PIE BARS III         > Back to Top <

Large Pan 17x11x1-1/2 inches greased very well.  

3 cups flour

1/2 sugar 
1 cup butter (2 sticks) 
1/2 teaspoon salt 
4 eggs 
1-1/2 cups sugar 
1-1/2 cups dark corn syrup 
3 tablespoons butter, melted 
1-1/2 teaspoons vanilla 
2 cups of pecans, chopped 
 
Crust: 
Mix flour, 1 cup butter 1/2 cup sugar and salt until mixture resembles crumbs. Heavily grease bottom and sides of baking pan at least 1-1/2 inches deep. Press mixture firmly into pan and bake at 350 degrees for 20 minutes. 
 
Filling: 
Blend eggs, corn syrup, 1-1/2 cups sugar, 3 tablespoons butter and vanilla. Stir in chopped pecans. Spread over hot crust. Bake at 350 degrees for 25 minutes or until set. Cool, cut into bars. yield: 50 cookies This makes a very large batch of cookies that freeze well. 

FUDGE BARS         > Back to Top <

Part One 
   1      cup           Butter or Margarine -- softened 
   2      cups          Brown Sugar -- packed 
   2 1/2  cups          Flour 
   2                    Eggs 
   2      teaspoons     Vanilla 
   1      teaspoon      Salt 
   1      teaspoon      Baking Soda 
   3      cups          Quick-Cooking Oats 
Part Two 
  12      ounces        Milk Chocolate Chips 
   1      can           Sweetened Condensed Milk 
     1/2  teaspoon      Salt 
   1      cup           Nuts -- chopped (optional) 
 
To make dough:  In a large bowl, cream butter, eggs and brown sugar with an electric mixer- then add vanilla, salt and baking soda.  Using a large wooden spoon,  stir in flour and oats.  Spread dough in a large greased baking sheet, reserving 1 1/2 cups of mixture for later.  Set aside. 
 
To make filling:  Preheat oven to 350 degrees F.  Using a medium saucepan, melt filling ingredients over low heat. 
 
Pour filling over dough on baking sheet, and spread evenly.  Now crumble remaining dough and sprinkle over filling as a topping.  Bake at 350 degrees F for 20 - 25 minutes.  Cool for 5 minutes, then cut into 24 squares and remove from pan.

 CHOCOLATE CHIP CREAM CHEESE SQUARES         > Back to Top <

2  Rolls of Refrigerated 
Chocolate Chip Cookie Dough 
2        8oz pkg cream cheese 
2        eggs 
3/4 c    sugar 
1 tsp    vanilla 
 
Instructions: 
------------- 
Slice one roll of the cookie dough and place the slices in the bottom of a greased 9 x 13 pan. Mix together the cream cheese, eggs, sugar and vanilla. Pour over the slices. Slice the second roll of the cookie dough and gently place the slices on top of the cream cheese mixture. Bake for 40-45 minutes at 350 degrees and let cool before cutting into squares.   

CHOCOLATE SLICE BARS         > Back to Top <

4 oz melted butter

1/2 c brown sugar

1 c shredded coconut

1/2 c flour

1/3 c self-rising flour

4 t cocoa powder

1 egg

Combine and press into an 11 x 7 pan and bake at 350 for 20 min. Spread with chocolate icing while hot, and let stand at least 10 Min before cutting. (Spray a pizza wheel with Pam and slice with that - the frosting will not crack.) 

ANZAC BISCUITS (COOKIES)         > Back to Top <

1 c oats

1 c flour

1 c brown sugar

1/2 c shredded coconut

1/2 c melted butter

2 T honey or syrup melted with the butter

  1 T water with

1/2 t baking soda 

Mix well. Drop heaping tsp onto ungreased baking sheet and bake For 20 minutes at 325. 

SPEEDY BROWNIES        > Back to Top <

 
2 c. sugar 
1 3/4 c. flour 
1/2 c. baking cocoa 
1 t. salt 
5 eggs 
1 c. vegetable oil 
1 t. vanilla extract 
1 c. (6 oz.) semisweet chocolate chips 
 
In  a mixing bowl combine everything but the chocolate chips.  Beat until smooth.  Pour into a greased 9 " X 13" pan.  Sprinkle with chocolate chips. Bake at 350 degrees for 30 minutes.  Cool in pan on a wire rack. 
 
Note:  For really festive-looking brownies, omit the chocolate chips.  3-4 minutes before the end of the baking time, sprinkle with 4 cups mini-marshmallows and 1 cup m & m's.  Let cool and be sure to spray your knife before cutting. 

BROWNIES, JENNI'S         > Back to Top <

Melt together over medium flame:

 
4 squares baking chocolate (unsweetened) 

1 cup butter  

Remove from heat, cool to lukewarm and combine:

 
2 cup sugar 
4 eggs 
1/2 cup milk 
1/2 tsp salt 
1 tsp vanilla 
1 1/2 cup flour 
1 cup walnuts or pecans (optional) 
 
Grease and flour a 16 x 20 cookie sheet (1/2 baking sheet).  Pour mixture in remembering not to over beat *they're brownies*.   Bake for 20 minutes in 350' preheated oven.  While brownies are baking prepare frosting to ice brownies when they come out of oven--while still warm. 
 
Frosting for Jenni's Brownies 
 
1 cup brown sugar 
1/4 tsp salt 
1/3 cup evaporated milk 
1 1/2 square chocolate (unsweetened) 
 
Cook over medium heat, stirring constantly for 2 minutes boiling period.  Remove from heat and add:

 
4 Tblsp butter 
1 tsp vanilla 
1 - 2 cups powdered sugar (enough to make a spreading consistency) 
 
Beat until creamy.  Frost brownies while still warm.  *For best results brownies AND frosting need to be still warm, at time of icing.* 

ZUCCHINI BARS        > Back to Top <

 
2 c sugar 
4 large eggs 
1/2 c vegetable oil 
2 tsp ground cinnamon 
1 tsp vanilla 
1/2 tsp EACH baking powder, baking soda and salt 
2 1/2 c all-purpose flour 
2 c un-peeled shredded zucchini 
 
Heat oven 350. Lightly grease a 17x11 jelly-roll pan.  Beat sugar, eggs, oil, cinnamon, vanilla, baking powder, baking soda and salt in a large bowl with a handheld mixer until well blended.  With mixer on low speed, gradually beat in flour just until blended. Stir in zucchini.  Spread evenly in prepared pan.  Bake 25 to 30 minutes until a pick inserted in center 
comes out clean. Cool completely in pan on a wire rack. 
 
Frosting 
1/2 stick (1/4) margarine, softened 
1 pkg (3 oz) cream cheese, softened 
1 tsp vanilla 
2 c confectioners sugar 
Garnish: 1/2 c finely chopped walnuts 
 
Beat margarine, cream cheese and vanilla until smooth.  With mixer on low speed, gradually beat in confectioners sugar until well blended. Spread on cooled cake and sprinkle with nuts.  Cut into bars. 

PECAN PIE SQUARES IV       > Back to Top <

1 pkg. yellow or white cake mix, divided use

3/4 cup brown sugar, packed 
1/4 cup margarine or butter

3/4 cup dark corn syrup 
1 egg, slightly beaten

1 tsp. vanilla 
3 whole eggs

1 1/2 cups coarsely chopped pecans 
 
Lightly grease a 13x9x2 inch baking pan; set aside. Set aside 1 cup of the cake mix. For crust, place remaining cake mix in a medium bowl. Mix in the margarine and 1 egg. Stir with a fork until crumbly. Turn into the prepared pan. With lightly floured hands, press evenly on the bottom of the pan to form a crust. Bake at 350 degrees for 12 minutes. Meanwhile, for filling, 
mix the 3 eggs, brown sugar, corn syrup and vanilla. Add the reserved cake mix and stir with a fork just until blended (some lumps will remain). Spread filling evenly over baked crust; sprinkle pecans on top. Bake for 25 to 30 minutes or until filling appears set when pan is gently shaken. Cool completely in the pan on a wire rack. Cut into 12 bars for dessert serving 
or 24 bars for a cookie serving. Cover and chill to store. 

PECAN PIE SURPRISE BARS V         > Back to Top <
 
1 package yellow or butter cake mix, divided use       
1/3 cup butter or margarine -- softened 
1 egg 
(filling)

1/2 cup firmly packed brown sugar 
1-1/2  cups dark corn syrup 
1 teaspoon vanilla 
3 eggs 
1 cup chopped pecans 
 
1. Heat oven to 350 degrees. Grease 13 x 9-inch pan. Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, butter, and 1 egg; beat at low speed until well blended. Press in bottom of greased pan. Bake at 350 degrees for 15 to 20 minutes or until light golden brown. 
2. Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla, and 3 eggs; beat at low speed until moistened. Beat 1 minute at medium speed or until well blended. 
3. Remove pan from oven; pour filling mixture over warm base. Sprinkle with pecans. Return to oven; bake an additional 30 to 35 minutes or until filling is set. Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in refrigerator. 

PECAN PIE COOKIES         > Back to Top <

2 cups all purpose flour 
1/2 cup confectioners' sugar 
1 cup butter or margarine, softened 
1 can (14 oz.) sweetened condensed milk 
1 egg 
1 tsp vanilla extract 
pinch of salt 
1 pkg. (6 oz.) toffee flavored chips 
1 cup chopped pecans 
 
In a mixing bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly into a greased 13" x 9" x 2" baking dish. Bake at 350 degrees for 15 minutes. Meanwhile, in another bowl, beat milk, egg, vanilla and salt. Stir in toffee chips and pecans; spread evenly over baked crust. Bake for another 20-25 minutes or until lightly browned. Cool, then refrigerate. When thoroughly chilled cut into bars. Store in the refrigerator. Makes 48 bars. 

SNICKERDOODLES         > Back to Top <

   1 cup shortening (part butter or margarine)

   1 1/2 cups sugar

   2 eggs

   2 3/4 cups flour

   2 teaspoons cream of tartar

   1 teaspoon baking soda

   1/4 teaspoon salt

   2 tablespoons sugar

   2 teaspoons cinnamon

   In a large bowl mix shortening, 1 1/2 cups sugar and eggs thoroughly. In another bowl, sift together flour, cream of tartar, baking soda and salt. Mix into shortening mixture. Shape dough into 1-inch balls.

   In a small bowl, mix 2 tablespoons of sugar and 2 teaspoons of cinnamon. Roll dough balls in the sugar-cinnamon mixture. Place balls 2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes. Cookies puff up at first, then flatten out. Makes about 6 dozen.  

CHOCOLATE CHIP COOKIES         > Back to Top <

(with pudding) 

1 cup margarine, softened  (I use butter) 
3/4 cup brown sugar 
1/4 cup sugar 
1 tsp vanilla 
2 eggs 
2 1/4 cup flour 
1 tsp soda 
1 package vanilla instant pudding (4 serving size) 
Chocolate chips-as many as you like (I use about 2 cups) 
 
Cream together margarine and sugars.  Add vanilla and eggs, mix well.  Stir in flour, soda and pudding. Mix in chocolate chips, using as many as you like.  Bake at 350 for 10 minutes. 

CHOCOLATE CHIP SOFT COOKIES        > Back to Top <

3/4 C Butter Flavor Crisco
1-1/4 C packed light brown sugar 
2 Tbs. milk
1 Tbsp vanilla 
1 egg
1-3/4 C flour 
1 tsp salt
3/4 tsp baking soda 
1-1/2 C chocolate chips 
 
Preheat oven to 375 F.  Combine Crisco, sugar milk and vanilla in a medium bowl.  beat at medium speed until blended.  Beat in egg.  Combine flour, salt, baking soda.  Beat into mixture at low speed.  stir in Chocolate Chips.  Drop rounded tablespoonfuls onto baking sheer.  Bake 8-9 minutes for 
chewy cookies.  10-11 for crisp.  Let cool.  3 doz. Cookies 

DATE NUT BARS         > Back to Top <

1  pound pitted dates  
1  cup granulated sugar  
1/2  cup water  
1 1/2  cups walnuts  
1  cup (2 sticks) unsalted butter, softened  
1  cup light brown sugar, firmly packed  
1  teaspoon baking soda  
1/2  cup warm water  
2 1/2  cups all-purpose flour  
2 1/2  cups rolled oats  
2  tablespoons confectioners' sugar

Preheat oven to 350 degrees. Have the children grease a 9-inch-by-13-inch baking dish with butter. Let the children cut the pitted dates in half -- little ones can use a plastic or table knife or scissors -- and place them in a small saucepan. Add granulated sugar and water to saucepan and cook over medium heat until dates are soft, stirring occasionally and adjusting the heat as needed so the dates do not stick to the bottom and burn. (When dates are done, they will lose their shape when pressed with a wooden spoon.)

While dates are cooking, older children can help chop walnuts. Or use a food processor to chop them coarsely. Add nuts to softened dates and cool.

In a large mixing bowl, cream butter and brown sugar with an electric mixer until smooth. Dissolve baking soda in 1/2 cup warm water. Add flour and water/baking soda mixture to butter and sugar, and combine well. Fold in oats, stirring until combined.

Divide oatmeal mixture in half and have children, using clean hands, spread half of it in an even layer in greased baking dish. Next, using a wooden spoon, have kids spread date-nut filling over oatmeal mixture. Finish with a final even layer of the oatmeal mixture, using clean hands once again. Bake 40 to 45 minutes or until golden brown. When cool, cut into squares and dust with confectioners' sugar. Store in airtight container 1 to 2 weeks.

CARROT COOKIES         > Back to Top <

3/4 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon grated orange zest

1/2 teaspoon ground cinnamon

1/3 cup vegetable oil

1 large egg

1/3 cup sugar

1/3 cup cooked and pureed carrots

1/4 cup golden raisins 
 

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. 

In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients. Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown. Yield: 2 1/2 dozen 

LEMON COOKIES         > Back to Top <

100g butter

1/2 cup sugar*

2 tsp lemon zest

100g white melts (cooking choc), melted

1 egg

2 c all purpose flour

1/2 tsp baking powder

Cream butter, beat in sugar and zest until creamed. Add melted choc and then egg beating each in well.  Stir in flour and baking powder.  Chill until very firm and then rollout large grape sized balls and flatten with a glass dipped in sugar.  Bake 350 degrees for about 10 minutes.

RICH ROLLED COOKIES          > Back to Top <

Cream:

1 c butter

2/3 c sugar

Beat in:

1 egg

Combine and add:

2-1/2 c flour

1/2 t salt

1 t vanilla 

Chill dough 3 to 4 hours before rolling. Preheat oven to

350 deg. F. 

Roll out and cut; bake for 8 to 10 minutes or until slightly colored. 

Filling For Rolled Cookies 

Boil and stir until thick:

1 c chopped raisins, figs, or dates

6 T sugar

5 T boiling water

1/2 t grated lemon rind

2 t lemon juice

2 t butter

1/8 t salt 

EASY CHOCOLATE CHEWIES         > Back to Top <

1 pkg (18-1/4 oz) Devil's Food cake mix 
1/2 cup vegetable shortening 
2 large eggs, lightly beaten 
1 tbs water 
1/2 cup sifted powdered sugar

Combine first 4 ingredients in a large bowl, stirring until smooth. Shape dough into 1-inch balls and roll in powdered sugar. Place 2 inches apart on lightly greased cookie sheets. Bake at 375 degrees F. for 10 minutes. Cool 10 minutes on cookie sheets; remove to wire racks to cool completely.
Yield: about 4 dozen. 

CHEESECAKE BROWNIES       > Back to Top <
 
 Brownie mixture:* 
4 oz unsweetened chocolate 
2/3 cup shortening 
2 cups sugar 
4 eggs 
1 tsp vanilla 
1 1/4 cups all-purpose flour 
1 tsp salt 
 
Heat oven to 350 degrees. Melt chocolate and shortening in large saucepan over low heat, or in microwave in a large microwave safe bowl. Remove from heat and mix in sugar, eggs and vanilla. Stir in flour and salt. Spread into a greased 13"x9" baking pan. Continue with the directions for the cheesecake mixture below. 
 
* (a 20 1/2 oz pkg brownie mix can be used in place of the above brownie mixture, just prepare according to directions, spread into pan and continue with the directions for the cheesecake mixture below.) 
 
 Cheesecake mixture: 
1-8oz pkg cream cheese, softened 
1/3 cup sugar 
1 egg 
1/2 tsp vanilla 
 
Beat cream cheese with mixer on medium speed until smooth. Add  
sugar, mixing till blended, add egg and vanilla. Mix just till blended. Pour cream cheese mixture over brownie mixture; cut through several times for marble effect. Bake at 350° for 3 to 35 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares. makes 24 

DROP SUGAR COOKIES        > Back to Top <

1 1/3 cups Vegetable Shortening

1 1/2 cups Sugar

2 teaspoons Vanilla

2 Eggs

8 teaspoons Milk

3 cups Flour

3 teaspoons Baking Powder

1/2 teaspoon Salt 

In a large mixing bowl, cream shortening and sugar. Beat in vanilla, eggs and milk. Add dry ingredients, then drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F for 10 - 12 minutes. 

Variation: Sprinkle with sugar, or flatten with the bottom of a glass that has been dipped in sugar. 

Note: For baking later, drop teaspoonfuls onto cookie sheets and flash freeze. Store in an airtight container, and keep in freezer until ready to bake. Bake as directed above. You can also freeze in logs wrapped in plastic wrap, or in recycled orange juice containers with the ends replaced and taped on with freezer tape. Slice and bake as directed above. 

NOTES : To use this recipe for rolled cookies, add flour 1 Tbsp. at a time until dough is almost firm enough to roll out. Refrigerate for 1 hour, then roll dough out on a floured surface to 1/3 inch thick and cut as desired with cookie cutters. 

LOADED COOKIES         > Back to Top <

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup butter

1 cup dark brown sugar

1 cup granulated sugar

1/2 cup cooking oil

2 eggs

1 teaspoon vanilla

1 1/2 cup rolled oats

1 cup coconut

1 cup raisins

1 cup semisweet chocolate pieces

1/2 cup chopped walnuts

In a bowl, stir together flour, baking soda and salt, set

aside. In a very large mixing bowl, beat butter with electric

mixer 30 seconds. Beat in sugars, oil, eggs and vanilla.

Add flour mixture, beat till well combined. Stir in rolled

oats, coconut, raisins, chocolate pieces and walnuts. Drop

by rounded teaspoons 2 inches apart on an ungreased cookie

sheet. Bake in a 325 degree oven for 10 to 12 minutes or till

edges are lightly browned. Cool 1 minute on cookie sheet and

transfer to wire racks to set. Yield: 48 cookies 

BUTTER TARTS, or CHESS PIES        > Back to Top <

(enough for 12 mini)

tart shells (small or mini; mini work well for Christmas; I buy

(them frozen from Safeway) 
1 cup light brown sugar 
2 eggs 
1/4 teaspoon salt 
2 tablespoons butter, melted 
1 teaspoon vanilla 
1 cup raisins (currants or golden raisins are okay)

Directions: 
(1) Preheat oven to 400 degrees. 
(2) Mix all ingredients, except raisins. 
(3) Divide raisins equally & place on bottom of tart shells. 
(4) Pour mixture over raisins. 
(5) Bake at 400 degree oven for 12-15 minutes.

TIPS: 
* I always double this recipe, at the very least, & generally

use more raisins than called for. 
* With so many sweets available at Christmas time, I like to use

the smallest size tart shells available in order to give my 
family the opportunity of being able to sample a little of

everything during the holiday without gorging. 
* Butter tarts freeze very well! 
* I'm not sure how available frozen tart shells are in the U.S.,

but the shells should be thawed out about 15 minutes before

adding the filling. The shells are not pre-baked. 

PETTICOAT TAILS        > Back to Top <            

 Scottish style shortbread cookies

This comes from a British cookbook but I have given some extra details on the ingredients to try and help you. Notice there are only 3 ingredients.

250 g (9 oz) plain flour (cake flour) 
75 g (3 oz) caster sugar (British granulated sugar is coarser than American granulated sugar, which is closer in texture to

caster sugar) 
175 g (6 oz) butter

Heat the oven to 160 deg C (325 deg F); grease a baking tray. 
Mix flour and sugar in a bowl and cut in the butter with a pastry blender (or, rub in the butter ("rubbing in" is a method of mixing fat and flour by rubbing the fat into flour with one's finger tips to make pastry or plain cakes such as rock buns).) Knead well to form a smooth paste. Divide into 2 equal parts. Shape and flatten into 2 rounds 18 cm (7 ins) in diameter and 1 cm (1/2 ins) thick. Mark top into 8 portions, decorate edges and prick with a fork. Place on baking tray and bake for 30 minutes until pale and golden.

You could also make shortbread fingers: Roll mixture into a rectangle, cut into fingers and decorate with fork markings. Bake as above for 20 to 25 minutes. 

CHEWY NUT BARS        > Back to Top <

1 c firmly packed dark brown sugar

1/4 c butter, softened

1 egg

1 t vanilla

1 1/4 c flour

1/4 t baking soda

1/4 t salt

1 c walnuts, chopped 

In medium bowl, with electric mixer at medium speed, beat brown sugar, butter, egg, and vanilla until creamy. Stir in flour and baking soda. Mix in walnuts. Press mixture in greased 8x8x2 baking pan. Bake at 350 deg. F. for 18 to 20 minutes. Cool in pan on wire rack. Cut into bars. Store in airtight container. 

CRANBERRY CRUNCH        > Back to Top <
 
1 cup rolled oats 
3/4 cup brown sugar 
1/2 cup flour 
1/2 cup coconut 
1/3 cup butter 
1 16-oz can whole cranberry sauce 
1 Tblsp lemon juice 
 
Mix first 5 ingredients together, cutting in butter. Place half of the  
mixture in greased 9 in. pan. Mix lemon juice with the cranberry  
sauce. Spoon into pan, and top with the other half of crunch  
mixture. Bake at 350 degrees for 45 minutes.

DATE-FILLED COOKIES        > Back to Top <

Grandma Kaiser's

2 or 3 Dozen   
  
Filling Ingredients:   
1 cup Raisins or Chopped Dates   
1/2 cup Nuts, Pecans, or Walnuts   
1 cup Sugar   
1/2 cup Water with 1 tsp. of Flour   
Cookie Dough Ingredients: (no need to chill)   
1/2 cup Shortening   
1 cup Sugar   
1 Egg   
1/2 cup Milk   
1 tsp. Vanilla   
1 tsp. Baking Soda   
2 tsp. Cream of Tartar   
3 1/2 cups Flour   
  
Pre-heat the oven to 350-F degrees and prepare several  
cookie sheets for baking.   
  
To prepare the filling, blend together the raisins or  
chopped dates, nuts, sugar, water, and flour in a  
saucepan over moderate heat. Cook the mixture until  
thick, then remove from the heat and set aside to cool.   
  
To prepare the cookie dough, mix together the shortening,  
sugar, egg, milk, vanilla, baking soda, cream of tartar,  
and flour in a large mixing bowl.   
  
There is no need to refrigerate this cookie dough, so  
go right ahead and roll out some of the dough onto a  
floured cutting board and shape or cut out as directed  
for either a filled or cut-out cookie.   
  
For a filled cookie, use a small round cutter for the  
bottom layer and a larger round cutter for the top. Poke  
holes in the top.   
  
For a cut-out holiday cookie, use a small star, tree, or  
other cookie cutter, and layer one cut cookie on top of  
the other, after filling with the date or raisin mixture.   
  
Bake for about 12-15 minutes. The cookie will not be  
dark when baked, but will stay light in color when done.   

PUMPKIN RAISIN COOKIES       > Back to Top <
 
   * For the cookies: 
 
   2 cups buttermilk baking mix 
   2 1/2 cups light brown sugar 
  1 teaspoon ground pumpkin pie spice 
   One 16-ounce can pumpkin 
   1 small (5-ounce) can evaporated milk 
   1/2 cup vegetable oil 
   3 cups quick-cooking (not instant) oats 
   1 cup raisins 

   * For the frosting: 
 
   1/4 cup evaporated milk 
   1/2 cup (1 stick) margarine 
   1 teaspoon orange extract 
   4 cups sifted confectioners sugar 
 
   * For the cookies: Preheat oven to 375 degrees. Grease cookie sheets and set aside. 
 
   In a large mixing bowl, stir together baking mix, sugar and spice. Add pumpkin, evaporated milk and oil, mixing well. Stir in oats and raisins. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake 12 to 15 minutes, or until brown. Cool on racks before frosting. 
 
   * For the frosting: In a small saucepan over low heat, combine evaporated milk and margarine and stir until margarine melts. Add orange extract. Remove from heat and stir in confectioners' sugar, beating well. Makes about 5 dozen 

EBELSKIVERS        > Back to Top <

Beat until light:  2 eggs

Add slowly and beat until pale yellow:  2/3 cups sugar

Melt and add slowly:  1/2 cup butter

Stir in, until well blended:  1 3/4 cups flour

                                            1 tsp vanilla

To make these fabulously thin wafers, you will need an iron that fits over top of a stove burner.  (Mine is called an Ebelskiver Iron, but Scandinavian Krumkake Iron might be a more popular name for it.)  It is used over the 7- inch burner of your stove, and always over moderate heat.  For each baking period,  it should be lightly rubbed at the beginning with unsalted butter, but after this initial greasing, nothing more is required.  The dough needs a preliminary testing as it is quite variable, depending on the condition of the flour; so, do not add at once all the flour called for in the recipe.  Test the dough for consistency by baking 1 teaspoonful first.  The iron is geared to use 1 tablespoon for each wafer and the dough should spread easily over the whole surface, but should not run over when pressed down.  (The iron has a lid with its own handle, and is hinged to fit exactly onto the base of the iron, and to swivel in order to turn over the wafer. It has a design cast into the iron, that will show the pattern on your wafer.)  If the batter is too thick, add more flour.  Should any dough drip over, lift the iron off its frame and cut off the dough with a knife run

along the edge of the iron.  Cook each wafer about 2 minutes on each side, or until barely colored.  As soon as you remove it from the iron, roll it on a wooden spoon handle or cone form, and, when cool, fill it with flavored whipped cream, or sift some powdered sugar over it.

CRANBERRY AND RASPBERRY STAR COOKIES         > Back to Top <
Cookies 
3/4 cup (1 1/2 sticks) unsalted butter, room temperature 
1 teaspoon vanilla extract 
1/4 teaspoon grated lemon peel 
1 cup sugar 
1 large egg 
1 egg yolk 
2 1/4 cups all purpose flour 
1/4 cup cornstarch 
1/4 teaspoon (generous) ground cloves

Filling 
1 cup fresh cranberries 
1/4 cup sugar 
3/4 cup raspberry preserves  
Powdered sugar  

Using electric mixer, cream butter, vanilla and lemon in bowl until light. Gradually add sugar and beat until blended. Beat in egg and yolk. Combine flour, cornstarch and cloves. Beat half of dry ingredients into butter mixture. Stir in remaining dry ingredients. Gather dough into ball (dough will be soft). Divide dough into 4 pieces; flatten each into disk. Wrap each in plastic and chill 1 hour.  

Preheat oven to 350°F. Butter heavy large nonstick cookie sheets. Roll 1 dough piece out (keep remainder refrigerated) on floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Transfer to prepared cookie sheets, spacing 1/2 inch apart. Repeat rolling and cutting with second dough piece. Gather scraps and reroll, chilling dough briefly if soft. Cut out more 3-inch star cookies. Transfer to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden, about 10 minutes. Cool on rack.  

Roll third dough piece out on lightly floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Cut smaller star out of center of each 3-inch star using 1 3/4- to 2-inch star cutter. Transfer star outlines to prepared cookie sheets using floured metal spatula as aid. Repeat rolling and cutting star outlines with fourth dough piece. Gather scraps and star centers and reroll, chilling dough briefly if soft. Cut out 3-inch stars. Cut smaller stars out of each 3-inch star. Transfer star outlines and centers to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden brown, about 9 minutes. Transfer cookies to rack and cool.  

For Filling: 

Finely chop cranberries with sugar in processor. Transfer mixture to heavy medium saucepan. Mix in preserves. Cook over medium-high heat until mixture is reduced to scant 1 cup, stirring occasionally, about 8 minutes. Pour into bowl and cool.

Using metal icing spatula, spread 1 teaspoon jam filling in center of each 3-inch cookie, spreading slightly toward points of star. Lightly sift powdered sugar over star outlines. Place star outlines sugar side up over jam-topped cookies. (Can be prepared ahead. Place in single layers in airtight containers. Refrigerate up to 4 days or freeze up to 2 weeks. Let stand 10 minutes at room temperature before serving.)

Makes about 36 sandwich cookies. 

Any problems with this page? 
Send the URL of this page & 
a description of the problem to webmaster.  
Thank you!