Melt butter and white baking chocolate in heavy pot or double boiler over low heat.Do not boil.Remove from heat before chocolate is completely melted.Stir till chocolate is fully melted and mixed well.Let cool completely.
Mix sugars together in a large bowl.Add unbeaten eggs and mix.Add milk and vanilla and mix.Add cooled chocolate mixture and blend well.Mix dry ingredients together and add to the batter.Mix thoroughly by hand.Add chocolate chips.Pour into grease 9x13 pan.Bake at 350 degrees for approximately 40 minutes or until the center tests done.Must be served warm.Serve with vanilla ice cream, fudge sauce, and whipped cream on top.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lemon Pineapple Squares
2-1/2 cups Gram Wafer Crumbs
½ Cup icing sugar
½ cup margarine, melted
1 small package Instant Lemon Jell-O
1 cup hot water
8 ounce package cream cheese, softened
1 cup sugar
3 tbsp lemon juice
1 tbsp vanilla
2 tbsp sugar
1 cup whipped cream
1 can crushed pineapple
Add gram crumbs, icing sugar, and margarine in bowl.Spread and press into pan.Set aside ½ cup into a bowl.
Mix Jell-O and hot water.Let set to medium set in the fridge for 1/2hour.
Mix cream cheese, sugar, lemon juice, and vanilla.
Whip whipping cream and sugar until fluffy.
Mix step 2 and 3.Fold step 4 into ingredients.
Pour into pan.Sprinkle remaining gram crumbs.Sprinkle pineapple on top.Put into fridge for 3-4 hours or overnight until set.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Easy Chocolate Brownies
¾ cup flour
½ tsp baking powder
¼ tsp salt
1 cup sugar
4 tbsp cocoa
½ cup melted margarine or butter
2 eggs
1 tsp vanilla
1 cup chopped nuts, optional
Mix flour, baking powder, salt, sugar, and cocoa in medium bowl.Add remaining ingredients to dry mixture and blend well.Pour or spread into a well greased 8”x8” cake pan.Bake at 350 degrees for 30 minutes.Frost as desired after brownies has completely cooled.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Rice Crispy Squares
¼ cup margarine or butter
5 cups mini marshmallows or 40 regular
5 cups Rice crispies
In a large saucepan, melt the margarine and add marshmallows.Stir until well blended.Remove from heat.Add cereal.Mix as quickly as possible.Press into a buttered 9”x13” pan.Cool and cut into squares.
¼ cup vegetable oil ¼ cup soy sauce 2 Tbsp Ketchup 1 Tbsp white Vinegar ¼ tsp pepper 2 cloves garlic, crushed
Mix all ingredients. Use as a marinade for meats. Calories: 55/1Tbsp ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Steak Marinade Seasoned salt Lemon pepper garlic powder ½ bottle Italian dressing
Combine ingredients and use as a marinade for steak. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Honey garlic Marinade 1 small onion, minced ¼ cup fresh Lemon juice ¼ cup sesame oil 2 Tbsp Soya sauce 2 cloves garlic, minced 1 Tbsp fresh ginger 2 tbsp Honey 2 Tsp fresh Parsley
Combine all ingredients well with a whisk. Use as a marinade for chicken. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Steak Marinade
½ cup light olive oil ¼ cup soya sauce ¼ cup red wine vinegar 2 tbsp crushed garlic 1 flank steak
Stir together the olive oil, soya sauce, vinegar, and garlic. Place meat and sauce into a zip-lock bag and put in the fridge for at least 6 hours. Remove the meat and allow it to come to room temperature. Preheat grill at med heat until hot. Put meat on grill and discard cause. Cook till desired doneness. Let rest and cut across the grain. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Best Chicken Marinade
½ cup red wine vinegar ½ cup olive oil 1 tsp parsley flakes 1 tsp Basil 1 tsp Oregano ½ tsp pepper
Combine all ingredients and use to marinade chicken. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
INGREDIENTS: 1 Fuji apple - peeled, cored and diced 1 cup sliced fresh strawberries 2 kiwis, peeled and sliced 2 bananas, peeled and sliced 1 tablespoon fresh lime juice 2 tablespoons white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup oil for frying 6 (10 inch) flour tortillas tablespoons white sugar 1 tablespoon ground cinnamon
In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes. Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C). Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels. Place white sugar and cinnamon in a large zip-lock plastic bag. Drop fried tortilla triangles into the bag and shake to coat. Serve the cinnamon chips warm with the chilled fruit salsa. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grandma Pozzi’s Nuts and Bolts
Makes 18 cups Preheat oven to 300 degrees Combine the following: 3 cups shreddies 4 cups cheerios 5 cups life cereal 4 cups thin pretzels 2 cups unsalted peanuts Then combine: ½ cup melted butter ½ cup vegetable oil
Pour over cereal and nut mixture. Mix gently with hands or wooden spoon. Divide and spread into 3 baking pans. Season lightly with Lawry’s seasoned salt. Bake one pan at a time at 300 degrees for 10 minutes, stir, and then 10 minutes more. Put into a large bowl to cool before bagging. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Carmel Popcorn
Preheat oven to 250 degrees. Melt 1 cup of butter in a medium size saucepan Stir in the following: 2 cups brown sugar 1 1/2cups corn syrup 1 tsp salt Bring to a boil and boil for 4 minutes. Remove from heat and add: 1/2tsp baking soda 1 tsp vanilla Pour mixture over 5 quarts of popped popcorn. Mix until popcorn is completely covered. Pour onto baking pans and bake for one hour, stirring every 15 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
7 Layer Dip
Serves 10 ¾ cup refried beans ¼ ounce Taco Seasoning Mix 1 cup sour cream 1 cup ground beef, cooked 1 cup four-cheese Mexican Blend shredded cheese 1 cup Thick and chunky Salsa 1 cup chopped green onions Tortilla Chips Combine beans and seasoning in bowl. Spread in the bottom of a plate or serving platter. Layer on top of beans the sour cream, beef, cheese, salsa, onions, and serve with chips. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chestnut Appetizer
2 cans whole water chestnuts (drained) 1 pound Bacon Sauce: 1 cup ketchup 1/4 cup lemon juice 1/2 cup brown sugar
Cut bacon to size that will just fit around a chestnut (usually 1/3 is about Right size). Wrap chestnut in bacon and secure with tooth pick. Place on baking sheet and bake at 400 degrees till bacon is done - 30 Minutes. Drain off fat and place chestnuts in an 8 x 8 pan. Mix ingredients for the sauce and pour over chestnuts. Bake 30 min at 350 degrees. Serve hot. Can be made ahead and reheated in microwave. You can make ahead and then heat up or just microwave instead of 30 min in the oven -just make sure you use a microwaveable 8x8 pan/casserole bowl or equivalent. Whatever size works for you. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 egg whites 3 Tbsp cocoa 1/4 tsp salt 1/4 tsp cream of tarter 3/4 cup granulated sugar
1 cup coconut 1 cup puffed rice cereal or rice crispies 1/2 cup chopped pecans 1 tsp vanilla
Preheat oven to 300F. Cover baking sheets with wax paper. Beat egg whites until just stiff enough to hold soft peaks. Sift cocoa, salt and sugar together and add gradually a Tbsp at a time to the egg whites and beat until a soft teak is formed. Fold in vanilla, rice cereal, coconuts and nuts. Drop by spoonfuls onto prepared pans. Bake for 35-40 minutes. Remove immediately from paper to cool on wire rack. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Puffed Rice Squares- gluten free
1 cup brown sugar 1/3 cup margarine 2 tbsp cocoa ½ cup maple syrup Melt above ingredients to a boil. Remove from heat and add: 18 Large marsh-mellows 1 tsp vanilla 9 cups puffed rice Place in a greased 9”x13” pan. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mom’s brownie’s-gluten free
2 eggs 1 ½ cups brown sugar ½ cup melted butter ½ cup cocoa 1 cup gluten free flour mix 1 tsp vanilla Mix eggs, sugar, melted butter, and vanilla together. Add the dry ingredients. Bake at 350 degrees for 30 minutes in an 8”x8” pan. Gluten-free Peanut Butter Cookies ½ cup peanut butter ½ cup sugar 1 egg (Break up caramel rice cake into crumbs and toss in at the end) Roll into balls and flatten with fork. Bake at 325 degrees for 15 minutes. Makes 24 cookies. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chewy Crisp Gluten Free Chocolate Chip cookies
1-1.2 cups butter, softened 1-1/2 cups granulated sugar ¾ cup packed brown sugar 3 eggs 1 tbsp vanilla 3 cups white rice flour 1 cup potato starch ½ cup tapioca starch ½ tsp baking soda 1 tsp xanthan gum ¾ tsp slat 3 cups milk chocolate chips ¾ cup chopped pecans ¾ cup shredded sweetened coconut Line rimless baking sheets with parchment paper; set aside. In a large bowl, beat butter with sugars until fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour, and starches, baking soda, xanthan gum and salt; stir in chocolate chips, pecans, and coconut. Pour over butter mixture; stir to combine. Drop by Tbsp, about 2” apart onto baking pans. Bake at 350 degrees, rotating pans halfway, about 10 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Raspberry Cream Trifle
1 can Evaporated Milk 1 cup cold water 1tsp almond extract 1 pkg. instant vanilla pudding mix 2 cups heavy whipping cream, whipped 1 angel food cake, cut into 1” cubes 2 tbsp seedless raspberry jam 2 cups fresh raspberries In a large bowl, beat the milk, water, and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until set. Cover and chill until mixture is partially set. Fold in the whipped cream. Place ½ the cake cubes in a 2qt. glass serving bowl. Top with ½ the cream mixture. Carefully spread the jam. Sprinkle with 1 cup raspberries. Layer it with the remaining ingredients. Garnish with chocolate curls. Refrigerate. Yield: 14-16 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
White Cake
2/3 cup white rice flour ½ cup tapioca starch 1/3 cup cornstarch ¾ tsp xanthan gum 1-1/2 tsp GF baking powder ½ tsp salt ½ cup shortening or butter ¾ cup granulated sugar 3 eggs ¾ tsp cider vinegar ½ cup milk Preheat oven to 350 degrees. In a large bowl, sift rice flour, starches, xanthan gum, baking powder and salt. Resift and set aside. In a separate bowl, using an electric mixer, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and vinegar. Stir in dry ingredients alternately with milk, making 3 additions of dry, and 2 of milk. Stir just until combined. Spoon it into a prepared pan. Spread till smooth. Let stand for 30 minutes. Bake for 35-40 minutes. Cool for 10 minutes in pan. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Beat together: 1 8 ounce Pkg. cream cheese 1 cup sugar 1 tsp vanilla Fold in one 500ml cool whop container into cream cheese mixture. Fill into baked tarts that have cooled to room temp. (Baked according to tart box directions) Top with spoonfuls of pie filling of choice. (Cherry is good!) Cream Puffs 1 cup flour ¼ tsp salt ½ cup margarine 1 cup water 4 eggs Put flour and salt into a bowl, mix. Bring margarine and water to a boil in a large saucepan. Add flavor and salt all at once. Cook and stir with a wooden spoon until mixture is smooth and leaves sides of pan and forms a ball. Remove from heat. Cool slightly. Add eggs one at a time, beating well with each addition. Use electric mixer. Drop by Tbsp onto a greased cookie sheet. Bake at 425 degrees for one minute. Reduce heat to 350 and bake 25 minutes more. Remove from oven and put on wire racks to cool. Prick each puff in several places with a toothpick. Cool. Split each puff in half and fill with sweetened whip cream or cool whip/ Yield 12-18 puffs. Store in fridge once filled. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Jelly Bean Pizza
Crust: 1 egg 1 tbsp hot water 1 tsp vanilla 1/3 cup melted margarine 1 cup brown sugar 1-1/3 cup flour ½ tsp baking powder ¼ tsp soda ½ tsp salt Divide dough into 2- pat each half into 2 round cake pans. Spray with veggie spray. Top with: 1 cup chocolate chips 1 cup mini marsh mellows ¼ cup jelly beans ¼ cup smarties (optional) Preheat oven to 350 degrees. Bake for 20 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Shortbread Tarts
1 cup butter ½ cup icing sugar 1-1/2 cups flour 1 tbsp cornstarch Mix with hand mixer. Pat heaping tsp into muffin tin and up the sides. Prick the bottom. Bake for 20 minutes at 325 degrees. Filling: 1 8 ounce Pkg. cream cheese 1 can eagle Brand Milk 1/3 cup lemon juice 1 tsp vanilla Beat cream cheese mixture until fluffy. Beat in the rest of the ingredients. Fill 2 hours before serving. Add kiwi/strawberry/mango slices on top. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cherry Balls
½ cup Butter 1-1/2Cup Icing Sugar 1 Cup Fine Coconut 40 Cherries ¼ Cup Graham Crumbs
Mix butter, icing, and coconut well. Form into a long tube, divide into 40 pieces. Wrap each piece around a cherry. Shape into a ball. Roll each ball in graham crumbs. Store in the fridge. Makes about 40 balls. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kiwi Dessert Squares
2 cups Flour ½ cup confectioners’ sugar 1 cup cold butter Citrus glaze: 6 tbsp sugar 2 tbsp cornstarch ½ cup cold water ¼ cup orange extract Topping: 2 8 ounce pkgs. Cream cheese, softened 2.3 cup sugar 1-1/2 tsp orange extract 4 kiwifruit, peeled 14 fresh strawberries, halved In a Large bowl, combine flour and confectioners’ sugar. Cut in butter until crumbly. Press into greased 15x10 baking pan. Bake at 350 degrees for 16-19 minutes. Cool on rack. In saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes unit thickened. Remove from heat, stir in orange extract. Cool completely. In mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Cover and refrigerate for 45 minutes. Cut into squares. Cut each kiwi into 7 slices. Place kiwi and strawberry on top. Brush with glaze. Refrigerate till set. Yield: 28 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Smors
Mix together ½ cup margarine or butter, softened, with 1/3 cup brown sugar. Then add ¾ cup flour, ¾ cup crushed gram crumbs. Press into buttered 9”x13” pan. Sprinkle with chocolate ships and mini marsh mellows. Bake at 275 degrees for 15-20 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sweet Cinnamon Biscuits
2 cups sifted flour 1 Tbsp baking Powder 1 Tsp salt ¼ tsp baking soda ¼ tsp vegetable oil ¾ cup buttermilk 8 Tbsp butter, softened ¾ cup granulated sugar 1 tsp cinnamon 1 cup milk (optional) Combine flour, baking powder, salt, and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15”x8” rectangle. Preheat oven to 400 degrees. Grease a 9” round baking pan lightly. Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal. Cut the roll into 1-1/2” slices. Arrange slices cut side up, in prepared baking pan. Bake until lightly browned, about 15-20 minutes. Remove from oven. Pour milk over top if desired. Serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cheesecake Cupcakes
½ box vanilla wafers- crush and put in bottom of cupcake liners 3, 8 ounce Pkg.’s cream cheese 4 eggs 1 cup sugar 1 Tbsp cornstarch 1 tsp vanilla Blend above ingredients till smooth. Fill cupcake liners about 2/3 full and bake at 375 degrees for 12 minutes. Let sit 10 minutes out of stove. Then mix till smooth the following: 2 cups sour cream 1 tsp vanilla ½ cup sugar Pour into cupcakes until full. Bake at 450 degrees for 3 minutes. Let cool. Top with fruit. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fruit Crunch
Mix until crumbly: 1 cup flour ¾ cup rolled oats 1 cup brown sugar ½ cup melted margarine 1 tsp cinnamon Press half of this mixture into a 9” greased pan. Cover with 4 cups of fruit (rhubarb) Combine the following: ½ cup sugar 2 Tbsp corn starch 1 cup water Cook until thick and clear in a small saucepan. Then add 1 tsp vanilla. Pour over rhubarb. Top with remaining crumbs. Bake at 350 degrees for one hour. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cherry Cream Cheese Dessert
¾ cup graham cracker crumbs (about 12 squares) 2 tbsp sugar 2 tbsp butter or margarine, melted
Filling: 1 8 ounce Package cream cheese, softened 1 can of sweetened condensed milk (14 ounces) 1/3 cup lemon juice 1 tsp vanilla extract 1 can of cherry pie filling In a bowl, combine the cracker crumbs, sugar, and butter. Divide among eight dessert dishes, about 4 rounded teaspoons in each. In a small mixing bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1.4 cup into each dish. Top with pie filling, about ¼ cup in each. Yield: 8 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Easter Bunny Buns
Mix: 7 cups flour ½ cup sugar ½ cup powdered milk 2 Tbsp Instant yeast 1 tsp salt In a separate Bowl, mix: 2 slightly beaten eggs 2/3 cup oil ½ cup orange juice 2 cups hot water Add to flour mixture and knead, adding flour as needed to make a very soft dough. Usually about another cup. Cover and let rise ¾ hour. Shape into “bunnies” one tray at a time. Twelve minutes later shape 2nd tray and continue each tray every 12 minutes. Let each tray rise ½ hour. Bake at 375 degrees for 12 minutes. Frost as desired. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 cup cold milk 1 3.9 pkgs. instant pudding mix 1 8 ounce frozen whipped topping, thawed Beat milk and pudding for 2 minutes. Beat in whipped topping. Spread over cake. Fudge sauce 1 cup milk chocolate chips ½ cup evaporated milk ¼ cup sugar 1 tbsp butter Heat ingredients in heavy saucepan over low heat until chocolate and butter are melted and the sugar is dissolved. Do not boil. Stir until smooth. Makes about 1-1/4 cups. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Plum Sauce
¾ of 16 ounce jar plum jam 2 Tbsp vinegar 1 tbsp brown sugar 1 tbsp minced onion 1 tsp crushed red pepper flakes ½ tsp ground ginger In a saucepan over medium heat, combine jam, vinegar, brown sugar, onion, red pepper, garlic, and ginger. Bring to a boil, stirring. Remove from heat. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raspberry Sauce (for cheesecake)
1 10 ounce Pkg. Raspberries ¼ cup sugar 2 Tbsp cornstarch Add enough juice to measure 1-1/4 cups. Mix sugar and cornstarch in pan. Stir in juice and raspberries. Heat to boiling. Boil 1 minute. Strain; cool. Butter cream Icing 1tsp clear vanilla extract 2 tbsp cream, milk, or water ½ cup solid vegetable shortening ½ cup butter or margarine 4 cups confectioners’ sugar Mix above ingredients well with mixer. Then add 2 Tbsp light corn syrup and mix ingredients until blended. Add 2 Tbsp of cocoa for chocolate icing. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 cup milk ¼ cup margarine or butter, melted 1 large egg 1-1/4 cups cornmeal 1 cup all-purpose flour ½ cup sugar 1 Tbsp baking powder ½ tsp salt Heat oven to 400 degrees. Grease bottom and sides or square 8”x8” pan. Beat milk, margarine and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened. (Batter will be lumpy) Pour batter into pan. Bake 20-25 minutes or until golden brown. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pat’s Chocolate Cake
Step 1. In a medium bowl mix together: 2-1/2 cups flour 2 tsp baking soda 1 tsp salt Step 2: In a large mixing bowl mix together: ½ cup cocoa 2-1/4 cups sugar 1 cup oil 1 cup buttermilk or sour milk* 3 eggs 1 tsp vanilla
Step 3. Boil 1 cup of water: To the cocoa mixture alternately add flour mixture and water; start and end with flour, batter will be thin. (*sour milk can be made by adding 1 tbsp vinegar with regular milk and let sit for an hour or so) Grease and flour 2 round cake pans (or grease a 9x13 pan) Cut out wax paper same size as bottom of pan and place in the bottom of pan. Pour batter into 2 round tins. Bake at 350 degrees for 30-40 minutes until toothpick inserted in center comes out clean. Cook 5 minutes on racks then flip over, peel off wax paper and let cool. Frost as desired. Do not use wax paper if using large pan. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cool and creamy Cheesecake (no-bake)
Crust: 1 cup gram crumbs ¼ cup sugar ¼ cup margarine, melted Mix ingredients and press into bottom of 9” spring form pan. Filling: 1 envelope unflavored gelatin ¼ cup cold water 8 ounces cream cheese, softened ½ cup sugar ¾ cup milk ¼ cup lemon juice 1 cup whipping cream, whipped Soften gelatin in water; stir over low heat until dissolved. Beat cream cheese and sugar at medium speed with electric mixer until blended. Gradually add gelatin, milk, and juice; refrigerate until slightly thickened. Fold in whipped cream; pour over crust. Refrigerate until firm. Top with raspberry sauce, if desired. ~~~~~~~~~~~~~~~~~~~~~~~~~~
Carrot Cake
In a mixing bowl mix hourly: 1 cup white sugar 1 cup brown sugar 2 cups flour 1-1/4 tsp baking soda 1 tbsp baking powder 1 tsp salt 2 tsp cinnamon In another mixing bowl, mix together: 4 eggs 1 cup vegetable oil 1 cup chopped nuts 3 cups finely grated carrots Add 1st mixture to the 2nd one. Put into a greased loaf pan. Bake at 325 degrees for 1 hour or until toothpick comes out clean. Cool- frost as desired. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Double Recipe Frosty Chocolate Cheesecake
1 cup chocolate Oreo crumbs ¼ cup melted butter 4 ounces cream cheese, softened ¼ cup sugar 1 large egg, separated ½ tsp vanilla 3 ounces semisweet chocolate, melted ½ cup whipping cream Combine the crumbs and butter. Press into spring form pan. (Bottom and sides) Beat cream cheese with sugar until smooth. Beat in egg yolk and vanilla. Beat in melted chocolate. Whip cream and fold into chocolate mixture. Beat egg white until stiff but not dry: fold into chocolate mixture. Pour mixture into crumb crust. Chill until firm, at least 4 hours. This may also be served frozen. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 Tbsp baking soda that has been dissolved in 1/2 cup of boiling water.Then add:
1 Tsp ginger
1 cup molasses
Mix everything with a mixer then start adding flour, enough to make a stiff dough- generally between 4-6 cups (I always use 6).Add flour gradually.Dough must be stiff enough to roll out and cut.May store in fridge for a few hours to help stiffen dough.(I don't need to.)Roll out dough in to lightly floured cupboard.Cut with a gingerbread man cookie cutter.Place on greased baking sheet and bake at 350 for 8-10mins, till golden brown on the bottom.Remove to wire racks to cook.
Decorate as desired.(I always just add some butter and milk to icing sugar and some food coloring for my icing)
Makes about 4 dozen.
Favorite Chocolate Chip Cookies
3 cups all purpose flour
1 cup cake flour
1 tsp baking soda
1 tsp baking powder
1 ¼ cups sugar
1 ¼ cup brown sugar firmly packed
1 ½ cups margarine
2 eggs
1 Tbsp vanilla
1 ½ milk chocolate chips
Mix flour, cake flour, soda and powder in medium sized bowl.Set aside.In a large bowl, ream the margarine, add sugars, and add the eggs and vanilla.Mix well, gradually add the flour.Mix well.Dough will be stiff. Add chocolate chips.Roll into 1 ½” round balls and place on greased baking sheet.Flatten slightly with a floured fork.Bake at 350 degrees for 8-10 minutes, or until golden brown on the bottom.Remove to a wire rack to cool.Makes about 5 ½ dozen.
Sugar Cookies
3 cups flour
3 tsp baking powder
½ tsp salt
1 cup butter or margarine
2 egg yolks
6 Tbsp milk
1 cup sugar
1 tsp vanilla
Stir flour, powder and salt together.Cream butter and add sugar.Add egg yolks and mix well.Add vanilla.Add flour mixture and milk alternately a small amount at a time to creamed mixture.Shape into 2 balls and cover with wax paper and put in the fridge.Chill overnight or several hours.Roll dough ¼” thick on a lightly floured cupboard.Cut with cookie cutters.Bake on an ungreased cookie sheet at 375 degrees for 8-10 minutes or until golden brown on the bottom. Cool on baking racks and frost as desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
No-Chill Cutout Sugar Cookies
Makes about 24 cookies
1 cup butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tsp baking powder
3 cups all-purpose flour
Preheat oven to 375 degrees.In a large bowl, cream butter and sugar with an electric mixer.Beat in eggs and vanilla.Add baking powder and flour one cup at a time, mixing after each addition.Dough will be stiff.So not chill dough.Divide dough in half.Roll each half about a 1/8 inch thick.Dip cutters into flour before each use.Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until lightly browned.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Chip Cookies
2 cups margarine
2 cups brown sugar
1 ½ cups white sugar
3 eggs
¼ cup vegetable oil
2 tsp vanilla
6 cups flour
1 ½ tsp soda
1 tsp salt
1 pkg. milk chocolate chips
1 ½ cups skor bar crumbs
Cream margarine, add sugars.Mix well and add eggs, oil, and vanilla.Mix well.Mix flour, soda and salt together.Add to margarine mixture, gradually.Add chips and skor pieces.Roll into 1” balls and place on a lightly greased cookies sheet.Flatten with a fork.Bake at 350 degrees for 10 minutes, or until golden brown on the bottom. Makes 9-10 dozen
Brown Sugar Shortbread
1 cup butter (no substitutes), softened
½ cup packed brown sugar
2 ¼ cups all-purpose flour
In a mixing bowl, cream butter and sugar.Gradually stir in the flour.Turn onto a lightly floured surface and knead until smooth, about 3 minutes.Pat into a 1/3” thick rectangle measuring 11”x8”.Cut into 2”x1” strips.Prick with a fork.Bake at 300degrees for 25 minutes or until golden brown on the bottom.Cool for 5 minutes; remove to wire rack to cool completely.Yield: 3-1/2 dozen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ginger Sparklers
2 cups Robin Hood Flour
2 tsp soda
½ tsp salt
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
1 cup brown sugar, packed
¾ cup butter or margarine
¼ cup molasses
1 egg
Granulated sugar
Spoon or pour flour into dry measuring cup.Level off and pour onto waxed paper.Add soda, salt, and spices; stir well to blend.Cream brown sugar, butter, molasses and egg together hourly.Add flour mixture to dreamed mixture.Mix well.Shape dough into 1” balls.Roll into granulated sugar and place on greased baking sheet.Flatten with floured fork.Bake at 375 degrees for 8-10 minutes.Cool slightly before removing from pan.Yield: About 5 dozen.
Preheat oven to 350 degrees.Mix flour, powder and salt; set aside.Beat butter, and sugar in large bowl with electric mixer on medium speed until light and fluffy.Add eggs and vanilla.Mix well.Blend in melted chocolate.Gradually add flour mixture beating well after each addition.Stir in chocolate and pecans/ Drop heaping Tbsp of dough, 2” apart onto ungreased baking sheets.Bake 11-12 minutes, or until cookies feel set to the touch.Cool on baking sheets for 1 minute, and then remove to wire racks to cool.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Drop Sugar Cookies
2cups all-purpose flour
2 Tsp Baking powder
½ tsp salt
2 Large eggs
¾ cup sugar, plus extra for top
2/3 cup vegetable oil
2 tsp vanilla extract
1 tsp grated lemon zest
Sift flour, baking powder and salt onto a medium bowl and mix well.
Whisk eggs in a large bowl until blended.Add sugar, oil, vanilla, and lemon zest and mix well.Stir in the dry ingredients until blended.Chill, covered, for 30 minutes or longer.
Pre-heat oven to 400 degrees.
Drop the cookie dough by rounded tsp 2” apart onto ungreased baking sheets.Mist the bottom of a 3” flat glass with water and dip into additional sugar.Press the top of each cookie lightly with the glass to flatten, misting glass and dipping in sugar with each cookie.
Bake until lightly browned, about 8 minutes.Cool on baking sheets for 2 minutes.Remove to wire racks to cool completely.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Almond Sugar Cookies
2 cups butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
4 cups all-purpose flour
2 tsp baking soda
2 tsp cream of tarter
Additional sugar or colored sugar
In a lg. mixing bowl, ream the shortening and sugars.Add eggs, one at a time, beating well after each addition.Beat in extracts.Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.Drop by the Tbsp 2” apart onto ungreased baking sheets.Flatten with a glass dipped in sugar.Bake at 350 degrees for 10-12 minutes or until lightly browned.Remove to wire racks to cool.Yield:5 dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Oatmeal Chocolate Almond Cookies
1 cup soft margarine
2 cups brown sugar
2 eggs
2 cups oatmeal
2 cups flour
1 cup slivered almonds
½ tsp cinnamon
1/2tsp baking soda
2 tsp baking powder
Pinch of salt
1 tbsp vanilla
Mix all ingredients together in order given.Roll into balls and place on lightly greased cookie sheets.Flatten each ball with a fork.Bake in 37 degree oven until nicely browned.(8-10 minutes)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Thumbprints
½ cup butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 Tbsp milk
1 tsp vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
¼ tsp salt
1 cup finely chopped walnuts
Filling:
½ Cup confectioners’ sugar
1tbsp butter or margarine, softened
2 tsp milk
¼ tsp vanilla extract
26 milk chocolate kisses, unwrapped
In a mixing bowl, beat butter, sugar, egg yolk, milk, and vanilla until light and fluffy.Combine flour, cocoa and salt; gradually add to creamed mixture.Cover and chill 1 hour or until firm enough to roll into balls.Meanwhile, in a small bowl, lightly beat egg white.Shape into 1” balls; dip in egg white, then roll in nuts.Place on greased baking sheets.Make an indentation with thumb in the center of each cookie.Bake at 350 degrees for 10-12 minutes, or until center is set.Combine the first four filling ingredients in a small bowl; mix until smooth.Spoon ¼ tsp into each warm cookie; gently press a chocolate kiss in the center.Carefully remove to wire racks to cool.Yield: 2 dozen
~~~~~~~~~~~~~~~~~~~~~~~~~~~
World's Best Chocolate Chip Cookies
¾ cup granulated sugar
1 cup brown sugar
1cup butter
1tbsp vanilla extract
2 eggs, slightly beaten
3 cups all-purpose flour
¾ tsp baking soda
¾ tsp salt
3 cups chocolate chips
1 cup chopped nuts, optional
Pre-heat oven to 350 degrees.In a large bowl, combine the white and brown sugars.Add butter and cream together with the sugar.Add vanilla and eggs, mixing well.In a separate bowl, sift the flour, baking soda and salt together.Add dry mixture to the creamed mixture.Mix well; the dough will be stiff.Add the chocolate chips and nuts.Line cookie sheets with parchment paper or spray with Pam.Drop dough onto cookie sheets (about 1 Tbsp for each cookie).Bake for 10-12 minutes.Remove from pans and cool on wire racks.Yield: 2-3 dozen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Gingerbread Cookies
In a large bowl cream together:
1 egg
1 cup Sugar
1 cup Margarine
Add to the above:
1 Tbsp baking soda that has been dissolved in 1/2 cup of boiling water.Then add:
1 Tsp ginger
1 cup molasses
Mix everything with a mixer then start adding flour, enough to make a stiff dough- generally between 4-6 cups (I always use 6).Add flour gradually.Dough must be stiff enough to roll out and cut.May store in fridge for a few hours to help stiffen dough.(I don't need to.)Roll out dough in to lightly floured cupboard.Cut with a gingerbread man cookie cutter.Place on greased baking sheet and bake at 350 for 8-10mins, till golden brown on the bottom.Remove to wire racks to cook.
Decorate as desired.(I always just add some butter and milk to icing sugar and some food coloring for my icing)
Makes about 4 dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Favorite Chocolate chip cookies
3 cups all purpose flour
1 cup cake flour
1 tsp baking soda
1 tsp baking powder
1 ¼ cups sugar
1 ¼ cup brown sugar firmly packed
1 ½ cups margarine
2 eggs
1 Tbsp vanilla
1 ½ milk chocolate chips
Mix flour, cake flour, soda and powder in medium sized bowl.Set aside.In a large bowl, ream the margarine, add sugars, and add the eggs and vanilla.Mix well, gradually add the flour.Mix well.Dough will be stiff. Add chocolate chips.Roll into 1 ½” round balls and place on greased baking sheet.Flatten slightly with a floured fork.Bake at 350 degrees for 8-10 minutes, or until golden brown on the bottom.Remove to a wire rack to cool.Makes about 5 ½ dozen.
Sugar cookies
3 cups flour
3 tsp baking powder
½ tsp salt
1 cup butter or margarine
2 egg yolks
6 Tbsp milk
1 cup sugar
1 tsp vanilla
Stir flour, powder and salt together.Cream butter and add sugar.Add egg yolks and mix well.Add vanilla.Add flour mixture and milk alternately a small amount at a time to creamed mixture.Shape into 2 balls and cover with wax paper and put in the fridge.Chill overnight or several hours.Roll dough ¼” thick on a lightly floured cupboard.Cut with cookie cutters.Bake on an ungreased cookie sheet at 375 degrees for 8-10 minutes or until golden brown on the bottom. Cool on baking racks and frost as desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
No-Chill Cutout Sugar cookies
Makes about 24 cookies
1 cup butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tsp baking powder
3 cups all-purpose flour
Preheat oven to 375 degrees.In a large bowl, cream butter and sugar with an electric mixer.Beat in eggs and vanilla.Add baking powder and flour one cup at a time, mixing after each addition.Dough will be stiff.So not chill dough.Divide dough in half.Roll each half about a 1/8 inch thick.Dip cutters into flour before each use.Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until lightly browned.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Chip cookies
2 cups margarine
2 cups brown sugar
1 ½ cups white sugar
3 eggs
¼ cup vegetable oil
2 tsp vanilla
6 cups flour
1 ½ tsp soda
1 tsp salt
1 pkg. milk chocolate chips
1 ½ cups skor bar crumbs
Cream margarine, add sugars.Mix well and add eggs, oil, and vanilla.Mix well.Mix flour, soda and salt together.Add to margarine mixture, gradually.Add chips and skor pieces.Roll into 1” balls and place on a lightly greased cookies sheet.Flatten with a fork.Bake at 350 degrees for 10 minutes, or until golden brown on the bottom. Makes 9-10 dozen
Brown Sugar Shortbread
1 cup butter (no substitutes), softened
½ cup packed brown sugar
2 ¼ cups all-purpose flour
In a mixing bowl, cream butter and sugar.Gradually stir in the flour.Turn onto a lightly floured surface and knead until smooth, about 3 minutes.Pat into a 1/3” thick rectangle measuring 11”x8”.Cut into 2”x1” strips.Prick with a fork.Bake at 300degrees for 25 minutes or until golden brown on the bottom.Cool for 5 minutes; remove to wire rack to cool completely.Yield: 3-1/2 dozen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ginger Sparklers
2 cups Robin Hood Flour
2 tsp soda
½ tsp salt
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
1 cup brown sugar, packed
¾ cup butter or margarine
¼ cup molasses
1 egg
Granulated sugar
Spoon or pour flour into dry measuring cup.Level off and pour onto waxed paper.Add soda, salt, and spices; stir well to blend.Cream brown sugar, butter, molasses and egg together hourly.Add flour mixture to dreamed mixture.Mix well.Shape dough into 1” balls.Roll into granulated sugar and place on greased baking sheet.Flatten with floured fork.Bake at 375 degrees for 8-10 minutes.Cool slightly before removing from pan.Yield: About 5 dozen.
Preheat oven to 350 degrees.Mix flour, powder and salt; set aside.Beat butter, and sugar in large bowl with electric mixer on medium speed until light and fluffy.Add eggs and vanilla.Mix well.Blend in melted chocolate.Gradually add flour mixture beating well after each addition.Stir in chocolate and pecans/ Drop heaping Tbsp of dough, 2” apart onto ungreased baking sheets.Bake 11-12 minutes, or until cookies feel set to the touch.Cool on baking sheets for 1 minute, and then remove to wire racks to cool.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Drop Sugar Cookies
2cups all-purpose flour
2 Tsp Baking powder
½ tsp salt
2 Large eggs
¾ cup sugar, plus extra for top
2/3 cup vegetable oil
2 tsp vanilla extract
1 tsp grated lemon zest
Sift flour, baking powder and salt onto a medium bowl and mix well.
Whisk eggs in a large bowl until blended.Add sugar, oil, vanilla, and lemon zest and mix well.Stir in the dry ingredients until blended.Chill, covered, for 30 minutes or longer.
Pre-heat oven to 400 degrees.
Drop the cookie dough by rounded tsp 2” apart onto ungreased baking sheets.Mist the bottom of a 3” flat glass with water and dip into additional sugar.Press the top of each cookie lightly with the glass to flatten, misting glass and dipping in sugar with each cookie.
Bake until lightly browned, about 8 minutes.Cool on baking sheets for 2 minutes.Remove to wire racks to cool completely.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Almond Sugar Cookies
2 cups butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
4 cups all-purpose flour
2 tsp baking soda
2 tsp cream of tarter
Additional sugar or colored sugar
In a lg. mixing bowl, ream the shortening and sugars.Add eggs, one at a time, beating well after each addition.Beat in extracts.Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.Drop by the Tbsp 2” apart onto ungreased baking sheets.Flatten with a glass dipped in sugar.Bake at 350 degrees for 10-12 minutes or until lightly browned.Remove to wire racks to cool.Yield:5 dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Oatmeal chocolate Almond Cookies
1 cup soft margarine
2 cups brown sugar
2 eggs
2 cups oatmeal
2 cups flour
1 cup slivered almonds
½ tsp cinnamon
1/2tsp baking soda
2 tsp baking powder
Pinch of salt
1 tbsp vanilla
Mix all ingredients together in order given.Roll into balls and place on lightly greased cookie sheets.Flatten each ball with a fork.Bake in 37 degree oven until nicely browned.(8-10 minutes)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Thumbprints
½ cup butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 Tbsp milk
1 tsp vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
¼ tsp salt
1 cup finely chopped walnuts
Filling:
½ Cup confectioners’ sugar
1tbsp butter or margarine, softened
2 tsp milk
¼ tsp vanilla extract
26 milk chocolate kisses, unwrapped
In a mixing bowl, beat butter, sugar, egg yolk, milk, and vanilla until light and fluffy.Combine flour, cocoa and salt; gradually add to creamed mixture.Cover and chill 1 hour or until firm enough to roll into balls.Meanwhile, in a small bowl, lightly beat egg white.Shape into 1” balls; dip in egg white, then roll in nuts.Place on greased baking sheets.Make an indentation with thumb in the center of each cookie.Bake at 350 degrees for 10-12 minutes, or until center is set.Combine the first four filling ingredients in a small bowl; mix until smooth.Spoon ¼ tsp into each warm cookie; gently press a chocolate kiss in the center.Carefully remove to wire racks to cool.Yield: 2 dozen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
World’s Best Chocolate Chip Cookies
¾ cup granulated sugar
1 cup brown sugar
1cup butter
1tbsp vanilla extract
2 eggs, slightly beaten
3 cups all-purpose flour
¾ tsp baking soda
¾ tsp salt
3 cups chocolate chips
1 cup chopped nuts, optional
Pre-heat oven to 350 degrees.In a large bowl, combine the white and brown sugars.Add butter and cream together with the sugar.Add vanilla and eggs, mixing well.In a separate bowl, sift the flour, baking soda and salt together.Add dry mixture to the creamed mixture.Mix well; the dough will be stiff.Add the chocolate chips and nuts.Line cookie sheets with parchment paper or spray with Pam.Drop dough onto cookie sheets (about 1 Tbsp for each cookie).Bake for 10-12 minutes.Remove from pans and cool on wire racks.Yield: 2-3 dozen
I am a mom of four kids with an awesome husband! I am just learning to sew and crochet. I love finding new patterns and tutorials online and seeing what things other people love and I wanted to share things that I love too!
