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Post by kidsandpets on Jan 30, 2015 21:31:39 GMT -5
Nanny's Raisin Puffs by leighfluver
These are sooooo good spread the next day with butter on the bottom and microwaved for just a second and then had with tea or coffee... --also a favorite of my dh's.
1c. dark raisins
1/2 c. golden raisins( bring raisins to a boil in just enough water to cover them and let them sit for a bit to rehydrate them-makes al the difference in teh world)
1/2c. chopped pecans
1c. butter flavored Crisco_ no substitutes_
1 1.2 c sugar
2 eggs
3 1/3 c flour
1 t. baking soda
1t. salt
Cream Crisco sugar together, add eggs. mix in separate bowl teh flour, soda and salt together, then add to Crisco mixture. Combine just enough, not too much. Add in raisins that have been drained and cooled slightly. scoop a tablespoon(like a spoon you eat cereal with) and it doesn't get rolled round, per se, but roll it in red and green sugar crystals mixed with plain white sugar. Bake at 350 for 10-12 min.
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Post by kidsandpets on Jan 30, 2015 21:31:55 GMT -5
Molasses Spice Cookies or Rich Man's Cookies by leighfluver
They are called "Rich Man's cookies" becasue of the spices used. These are MY favorite cookie in teh entire world. I cannot make them or I will eat them.
recipe is From Cook's Illustrated.
Molasses Spice Cookies with Orange Essence
1/2002
Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven. If you plan to glaze the cookies (see recipe below), save the parchment paper used to bake them.
Makes about 22 cookies 1 cup granulated sugar (about 2 1/2 ounces)
3 teaspoons grated orange zest
2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1/3 cup dark brown sugar (about 2 1/2 ounces)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses (about 6 ounces), light or dark
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. In workbowl of food processor, process 2/3 cup sugar and 2 teaspoons orange zest until pale orange, about 10 seconds; transfer sugar to 8- or 9-inch cake pan and set aside.
2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
3. In standing mixer fitted with paddle attachment, beat butter and 1 teaspoon grated orange zest with brown sugar and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.
4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in orange sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake.
5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)
These also make teh house smell amazing.
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Post by kidsandpets on Jan 30, 2015 21:32:19 GMT -5
Double and/or Triple Chocolate Cookies by leighfluver
Thick and Chewy Double Chocolate Cookies
9/1999
To melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50 percent power. Semisweet chocolate chips may be added for a bigger chocolate punch; if used, they will slightly increase the yield on the cookies. We recommend using a spring-loaded ice cream scoop to scoop the dough. Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.
Makes about 3 1/2 dozen cookies 2 cups unbleached all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon table salt
16 ounces semisweet chocolate , chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter (1 1/4 sticks), softened but still firm
1 1/2 cups light brown sugar
1/2 cup granulated sugar
1. Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.
2. In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds (15 seconds with hand mixer). Beat in sugars until combined, about 45 seconds (1 1/2 minutes with hand mixer); mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds (1 1/2 minutes with hand mixer). Add chocolate in steady stream and beat until combined, about 40 seconds (1 minute with hand mixer). Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds (1 minute with hand mixer). Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
3. Meanwhile, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Leaving about 1 1/2-inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 3/4-inch diameter ice cream scoop.
4. Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
5. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.
To make Triple Cocolate cookies, add your favorite Chocolate chips
oh man, when you need a chocolate fix, these are teh best.
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Post by kidsandpets on Jan 30, 2015 21:32:48 GMT -5
Chocolate-Cherry Bar Cookies with Hazelnuts by leighfluver
If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.
Makes about 50 cookies
Butter Cookie Dough
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
3/4 cup superfine sugar (5 1/2 ounces)
1 cup dried chopped cherries
1/4 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese , at room temperature
1 1/2 cups semisweet chocolate chips (9 ounces)
1 1/2 cups hazelnuts (7 ounces), toasted, skinned, and chopped
1. In bowl of standing mixer fitted with flat beater, mix flour, sugar, cherries, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
2. Press dough in even layer into parchment-lined 17 1/2 by 12-inch baking sheet. Bake cookies on lower-middle rack in 375-degree oven until golden brown, about 20 minutes.
3. Immediately after removing baking sheet from oven, sprinkle evenly with chocolate chips; let stand to melt, about 3 minutes.
4. Using offset icing spatula, spread chocolate into even layer, then sprinkle evenly with chopped hazelnuts. Cool on wire rack until just warm, 15 to 20 minutes.
5. Using pizza wheel, cut into 1 1/2-inch diamonds. Transfer cookies to wire rack to cool completely.
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Post by kidsandpets on Jan 30, 2015 21:33:08 GMT -5
Macaroons by leighfluver
Do NOT get freaked out by the shape of these cookies. Its really quite easy. Think of how a pyramid looks, then take and make the cookies into pyramids. Dip just the very bottoms into semi-sweet chocolate.
Also, the rest of teh cream of cocomut can be used to make Virgin Pina Colads for you and the kids. Make Ice Cubes out of pineapple juice. Then get your bananas out and your blender. whir them all up together! Red Lobster! eat your heart out! YUM!
Cream of coconut, available canned, is a very sweet product commonly used in piña colada cocktails. Be sure to mix the can's contents thoroughly before using, as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes.
Makes about 4 dozen 1-inch cookies 1 cup cream of coconut
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon table salt
3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
3 cups sweetened shredded coconut (or flaked), about 8 ounces
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
3. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips (see illustration 1, below), moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
4. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
Once you have had one of these, you will never go back.
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Post by kidsandpets on Jan 30, 2015 21:33:28 GMT -5
Butter Cookies (great for cut outs) by HappyatHome
2c. sugar
2tsp. soda
1tsp. vanilla
6Tbsp. milk
2 eggs
1c. butter
1c. shortening
1/2tsp. salt
4c flour
Mix well all ingredients. Place in refrigerator to cool. Makes ideal roll out Christmas cookies.
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Post by kidsandpets on Jan 30, 2015 21:33:45 GMT -5
yummy cut out cookies by max4pups
1 1/2 cup powder sugar
1 cup butter (do not substuitute)
1 egg
1/2 tsp vanilla
1/2 tsp almond extract
CREAM TOGETHER 1ST 5
2 1/2 cups flour (all purpose)
1 tsp cream of tartar
1 tsp baking soda
BLEND TOGETHER THE LAST 3
SLOWLY ADD DRY TO CREAM, MIX WELL. (sometimes i have add to add more flour)
refridgerate for 1 hour
roll out to desired thickness
bake at 350*F for approx. 6-10 minutes thickness determines time.
Frost with....
3 cups powder sugar
1/3 cup butter
1 1/2 tsp almond extract
THE RULE AT OUR HOUSE IS FROSTING NEEDS TO BE AS THICK AS THE COOKIE
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Post by kidsandpets on Jan 30, 2015 21:34:03 GMT -5
Soft Chocolate Cookies by Kim2005
This is taken from the Best of Country Cookies cookbook which is one of the Taste of Home Books
Soft Chocolate Cookies
(Beth Struble)
1 cup butter or margarine, softened
1½ cups sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
¾ tsp baking soda
½ tsp salt
Confectioners' sugar
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Flatten with a fork if desired. (We didn't.) Bake at 350º for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar.
Yield: 5 ½ dozen.
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Post by kidsandpets on Jan 30, 2015 21:34:31 GMT -5
No Bake Cookies
Ericanaysha's recipe:
1/2 cup butter
1 3/4 cups sugar
4 tablespoons cocoa
1/2 cup evap milk
2 tsp vanillia
3 cups oatmeal
1/2 cup peanut butter
mix sugar, milk, and butter. Boil for 3.5 mins. Remove from heat, add pb, vanilla, cocoa, and oatmeal. Mix and spoon onto wax paper to cool.
Mommy to Natalie!
abby4cy
Here's my No Bake Cookie Recipe
--------------------------------------------------------------------------------
2 Cups of Sugar
2 Sticks of Butter
1/2 cup milk
Slowly bring to boil over medium heat. Boil for 1 minute. Remove from heat.
Add:
1/2 cup Baking Cocoa
1/2 cup peanut butter
4 cups oatmeal
1 Tsp vanilla
Stir together. Drop by spoonfuls on wax paper. Let cool. EAT!!
~Abby~
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Post by kidsandpets on Jan 30, 2015 21:34:50 GMT -5
Gingerbread Men by Emily
actually called 'gingerbread people' in the Betty Crocker cookbook!
1 c packed brown sugar
1/3 c shortening
1 1/2 c dark molasses
2/3 c cold water
7 c all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp salt
1 tsp ground allspice
1 tsp ground cloves
1 tsp ground cinnamon
Mix brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover adn refrigerate at least 2 hours (NOTE--very, very important or they'll give you trouble when rolling out!!)
Heat oven to 350º. Roll dough 1/4 inch thick on FLOURED board/surface. Cut with gloured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on lightly greased cookie sheet. (add choc chips for eyes at this point--or whatever other decorations--or frost when cooled) Bake until no indentation remains when touched, 10-12 minutes. (I wrote on my recipe to take them out after 9 minutes). The recipe says it make 2 1/2 dozen 2 1/2 inch cookies, but I wrote down that it made over 5 dozen gingerbread men. Maybe I don't roll mine that thick?
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Post by kidsandpets on Jan 30, 2015 21:35:05 GMT -5
Gingerbread drop cookies by 2lp
these are drop cookies but really yummy
my kids raved about them all year long
Gingerbread cookies from allrecipes.com
INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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Post by kidsandpets on Jan 30, 2015 21:35:26 GMT -5
White chip maple cookies... by Lambs
COOKIE
1 cup shortening
1/2 cup butter
2 cups brown sugar
2 eggs
1 tsp vanilla
1 tsp maple flavoring
3 cups flour
2 tsp baking soda
2 cups white chips
1/2 cup chopped pecans
FROSTING
1/4 cup softened butter
4 cups confec. sugar
1 tsp maple flavoring (I use more, flavor to taste)
4-6 tsp milk
DIRECTIONS
Cream shotening, butter and brown sugar. Add eggs, 1 at a time, beating well after each. Beat in vanilla and maple flavoring. Combine flour & baking soda and gradually add to creamed mixture. Stir in vanilla chips and pecans.
Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake at 350 for 8-10 minutes... or until golden brown.
Frost, top with more pecans and enjoy!!
They are sweet... and kinda expensive actually (maple flavoring and pecans are not cheap)... but very yummy if you like maple!! My in-laws just came home from New Mexico where my bil has pecan trees... I get mine for free!
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Post by kidsandpets on Jan 30, 2015 21:35:43 GMT -5
Yakky's Orange Drop Cookies
2/3 cup shortening
3/4 cup sugar
1 egg
1/2 cup orange juice (i squeeze it from a REAL orange.. usually takes 2 oranges)
2 TBSP grated orange rind
2 cups flour
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
Heat oven to 400. Mix shortening, sugar, and egg thoroughly. Stir in orange juice and rind. Stir dry ingredients together and blend in. Drop round teaspoons of dough about 2" apart on ungreased baking sheet. Bake 8-10 minutes or until delicately brown on edges. Frost with icing.
Orange Butter Icing:
2 1/2 TBSP soft butter
1 1/2 cups sifted powdered sugar
1 1/2 TBSP orange juice (again, i use the REAL stuff)
2 tsp. grated orange rind
Blend butter and sugar. Stir in juice and rind.
Makes icing for about 4 dozen cookies.
__________________
Yakky
Isaiah 30:15
...in returning to me and resting in me will you be saved. in quietness and confidence is your strength. the Lord must wait for you to come to him so he can show you his love and compassion - for the Lord is a faithful God.
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Post by kidsandpets on Jan 30, 2015 21:36:10 GMT -5
Aunt Mary's Just the Best Cookies (by StillJulie)
Just-the-best Cookies
3-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 egg
1 cup cooking oil
1 tsp. vanilla
2 cups cornflakes, crushed
1 cup rolled oats
1/2 cup coconut
1/2 cup chopped pecans
Powdered sugar (optional)
Combine flour, soda, and salt; set aside.
In very large mixing bowl, beat butter with electric mixer
on medium speed for 30 seconds. Add sugars; beat until
until light and fluffy. Add egg and beat until combined.
Stir in oil and vanilla. Stir in flour mixture. Fold in the
crushed cornflakes, rolled oats, coconut & pecans.
Shape into balls the size of small walnuts (well-rounded
teaspoonsful). Place balls 3 inches apart on ungreased
cookie sheets; flatten each with fork dipped in water.
Bake in 325 degree oven for 12 to 14 minutes or until
lightly golden. Let stand on cookie sheet for 2 minutes.
Remove to wire rack: cool. Dust with powdered sugar,
if desired. Makes 4-1/2 dozen.
__________________
Julie
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Post by kidsandpets on Jan 30, 2015 21:36:35 GMT -5
Boterkoek (Butter cake) - by Saralynn Bake at 325 F for 20 minutes 2 cups sugar 1/2 lb butter (1 cup) 3 eggs 2 1/2 C flour 1 1/2 tsp. baking powder 4 tsp almond extract Mix all the ingredients together. Divide into 3 small pie pans. Brush the top with milk and sprinkle with almonds. (I used slices and like slivered too). Enjoy! __________________ Romans 11:6 But if it is by grace, it is no longer on the basis of works; otherwise grace would no longer be grace. (ESV) Goal for 2013: Choose Joy and Give Thanks! canadianadamsfamily.blogspot.com/ |
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