Posted on 12/09/2001 5:24:55 AM PST by Hillary's Lovely Legs
Please?
Lemon Bars
2 C flour
1/2 C powdered sugar
2 sticks butter
Mix thoroughly and pat into bottom of foil-lined (use the Silpat liners) 9x13 inch pan. Bake in 350 F oven until pale brown. Then mix:
3 C sugar
Juice and grated rind of three lemons
6 tablespoons flour
6 eggs, beaten
1/4 teaspoon salt.
Combine and pour over crust. Return to oven and bake for an additional 40 minutes or until center is set. Remove from oven and sprinkle with powdered sugar. Cool, then cut into squares. (I always add more lemon, because I like the squares really lemony.)
ENGLISH TOFFEE SQUARES
2 cups chopped walnuts
1 cup (two sticks) butter
1 cup brown sugar, packed
1 egg yolk
1 tsp. vanilla
1/4 tsp. salt
2 cups sifted flour
1 pkg. (6 oz.) chocolate chips
finely ground nuts for topping.
Use large mixmaster bowl.
Cream butter, brown sugar. Add egg yolk, vanilla and salt.
Add flour till well blended. Add walnuts and mix in.
Pat into 15x10x1 teflon baking sheet.
Bake at 300 degrees for 12 minutes. As with all cookies, take a peek to avoid over-browning.
Remove from oven and sprinkle chocolate chips evenly over top. Let sit for a few minutes till chocolate is melty. Quickly spread chocolate all over baked dough with a butter knife.
Immediately sprinkle ground nuts over chocolate while it is still soft.
Let partially cool. Cut into squares or oblongs and remove to cookie racks to cool completely.
I line cookie tins with foil on the bottoms to store the squares.
These are soooo good with a cold glass of milk!
Easy to make, too.
Bon Apetit!
Leni
Chewy Chocolate Gingerbread Cookies
7 ounces semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325°. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Pecan Caramel Shortbread
3 1/2 cups pecans
1 1/2 cups (3 sticks) unsalted butter
3/4 cup packed light-brown sugar
2 1/4 cups all-purpose flour
Caramel for Cookies (recipe follows)
1. Heat oven to 350°. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Transfer pan to a wire rack to cool. Chop roughly, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color. With the mixer on low speed, add flour, and mix until just combined.
3. Line an 11-by-17-inch baking pan with parchment paper. Press dough into the bottom of baking pan in an even layer. Bake until golden, about 20 minutes.
4. Meanwhile, using a microwave or double boiler, heat caramel until liquid; stir in pecans. Spread mixture over the cookie layer. Return pan to oven, and bake until caramel is slightly darkened in color, about 10 minutes. Transfer pan to wire rack to cool. Cut into 2 3/4-by-1/2-inch rectangles.
Caramel for cookies
2 cups sugar
1/2 cup dark corn syrup
2 cups heavy cream
4 tablespoons unsalted butter
Place sugar, corn syrup, cream, and butter in a saucepan, and bring to a boil over medium-high heat. Continue cooking until the temperature registers 245° on a candy thermometer, 10 to 12 minutes. Fill a large bowl with ice water. Remove saucepan from heat, and briefly plunge it into ice water to stop the cooking.
Cream butter, add sugars and eggs
Sift flour, baking powder and salt together, add to mixture
Combine milk and vanilla, add to mixture
Add oatmeal (one cup at a time)
Finally, add chocolate bits
Drop from teaspoon on ungreased cookie sheet
Bake at 375 degrees for 10-15 minutes
Let cool before removing from cookie sheet
Thanks for posting this! It gives me a great idea. The 'youts' in our Parish are sponsoring a Parent's Shopping Day out next weekend. Folks can drop their kids off at the Parish Hall, and for a handsome fee, we'll watch the kids, play games & movies and do crafts with them so their parents can shop. The money will go to help some of our 'youts' attend, as counselors, a summer camp for terminally ill children.
My daughter and I are in charge of crafts, and it occurred to me that WE can prepare the ornaments during the week and set up a 'painting table' so the kids can paint and decorate their own ornament while they're with us. Then we'll put a nice ribbon on it and they can take it home! It will be a lot of fun.
1 cup all-purpose flour 1 tsp. baking powder
1/4 tsp. salt
2/3 cup sugar
1 pkg. (3 oz.) cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 lg. egg
1 tsp. vanilla extract
3/4 tsp. almond extract
1/2 tsp. orange peel, grated
3-3/4 cups shredded sweetened coconut
1-1/2 cups Mounds bars, cut into 1/2-inch pieces
4 oz. semisweet chocolate, chopped
Directions: Preheat oven to 275°F. Line 2 cookie sheets with parchment paper. Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy. Beat in egg, vanilla, almond extract and orange peel. Add flour mixture and mix just until combined. Stir in 2-1/2 cups coconut. Add Mounds pieces and stir until combined. Spread 1-1/4 cups coconut on plate. Using 2 tablespoons dough for each cookie, roll dough into 1 1/2-inch rounds. Roll each round in coconut. Arrange rounds 2-inches apart on prepared cookie sheets. Bake until cookies are puffed and coconut is light golden. about 35 minutes. Cool on cookie sheets 5 minutes. Transfer to racks; cool completely.
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from heat. Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies. Refrigerate cookies until chocolate sets, about 30 minutes. (Can be prepared 3 days ahead. Refrigerate in airtight containers.) Serve cold or at room temperature.
Yield: 20
2-1/4 cups flour
2 cups oats
1 cup brown sugar
1 cup white sugar
1 cup peanut butter chips
1 cup Heath brickle bits
1/2 cup chopped nuts
1 tsp. baking soda
1 tsp. salt
1 cup butter, melted
2 tsp. vanilla
2 eggs
Directions: Preheat oven to 350°F. Combine flour, sugars, salt, baking soda, margarine, eggs, and vanilla. Mix thoroughly. Stir in oats, peanut butter chips, Heath bits and nuts. Drop round tablespoonfuls 2 inches apart onto cookie sheets. Bake at 350°F degrees for 12-15 minutes until golden brown.
Yield: 3 dozen
Ingredients:
1 1/4 cup all-purpose flour
3/4 cup Land O Lakes butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
Frosting:
3/4 cup powdered sugar
1/4 cup Land O Lakes Butter, softened
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Mixing Instructions: In large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).
Divide dough in half. Shape each half into 8x1-inch roll. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).
Heat oven to 350 degrees. With sharp knife, cut each roll into 1/4 -inch slices. Place 2 inches apart on cookie sheets.
In small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes). Frost cooled cookies.
Cooking Instructions: Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely
Ingredients
1 1/4 c Butter Flavor Crisco
1 c Granulated sugar
2/3 c Firmly packed brown sugar
1/4 c Honey
1 Egg
1/4 c Milk
1 ts Vanilla
2 1/2 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Quick-cooking oats
Not instant or old-fashioned
1 c Flake coconut
1 c Raisins
1/2 c Walnut pieces broken
Instructions
1. Heat oven to 350°F.
2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg, milk and vanilla until light and fluffy.
3. Combine flour, baking soda and salt. Mix into creamed mixture.
4. Stir in oats, coconut, raisins, and walnuts.
5. Drop rounded teaspoonsfuls of dough on ungreased baking sheet. Bake at 350°F for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack.
6 dozen cookies
Ingredients
1 c Light brown sugar, packed
1/2 c Shortening
1 Egg
1 ts Vanilla
1 1/2 c Crushed pineapple, drained
2 c Flour
1 ts Baking soda
1/2 ts Salt
3/4 c Chopped walnuts
1/2 c Raisins
Instructions
1. Mix shortening and sugar together; cream well. Add egg and vanilla.
2. In a separate bowl, mix all dry ingredients together. Add alternately to shortening/sugar with the pineapple. (You may wish to add a little more pineapple and flour to make the mixture stiffer).
3. Add nuts and raisins.
4. Drop onto lightly greased cookie sheet.
5. Bake at 375F for 12 minutes or until light brown.
Ingredients
18 oz Box golden graham cereal
15 oz Box golden raisins
3 c Roasted mixed nuts & pecans
12 oz Chocolate morsels
2 c Peanut butter
1 ts Watkins vanilla
1/4 lb Margarine
1 lb Powdered sugar
Instructions
Mix dry ingredients. In a sauce pan, slowly melt margerine, chocolate morsels, and peanut butter, stirring constantly. DO NOT BOIL. Add vanilla and cool. Pour sauce (about 1/3 at the time) over cereal mix and mix until well coated. Pour into a large grocery bag and shake with the powdered sugar (about 1/2 box at the time). Store in tightly covered container. This makes enough for a crowd and is nice for gifts. It is a sweet version of the popular Nuts and Bolts.
1 cup hazelnuts, chopped
2 cups extra-large semisweet chocolate chips
1/2 cup dried cranberries
1 cup unsalted butter, softened
1 cup sugar
3 oz. cream cheese, softened
1 egg
2 tbsp. milk
2 oz. unsweetened chocolate, melted
1-1/2 tsp. vanilla
2 cups plus 2 tbsp. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup Dutch processed cocoa
1 cup marshmallow cream
Directions: Preheat oven to 325°F. Spread nuts on an ungreased cookie sheet andr oast for 7-12 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 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. Add to the butter mixture. Blend in the marshmallow cream stirring until throughly combined. Add the chip mixture. Stir until well mixed. Batter will be thick.
Using a 1/4 cup measure or a 4 tablespoon ice cream scoop, measure out batter and place 2-inches apart on cookie sheets, putting no more than 6 cookies per sheet. Bake 13-17 minutes, until puffed and cooked through. Cool on sheet 1 minute, then transfer to a wire rack to cool completely.
Yield: 2 dozen
1 cup packed brown sugar
3/4 cup butter or margarine, softened
1 egg
2 tbsp. milk
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup maraschino cherries, well drained
1/2 cup pecans, chopped
1/2 cup flaked coconut
Directions: In a large mixing bowl, cream brown sugar, butter, egg, milk and vanilla. Combine flour, salt and baking soda, gradually add to creamed mixture. Fold in cherries, pecans and coconut. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375°F for 10-12 minutes or until golden brown.
For a variety dip half of a cooled baked cookie in melted chocolate(roll in chopped pecans).
1 pkg. (18-1/4 oz.) lemon cake mix with pudding
2-1/4 cups frozen whipped topping, thawed
1 egg
Confectioners' sugar
Directions: In a mixing bowl, combine cake mix, whipped topping and egg. Beat with electric mixer on medium speed until blended. Batter will be very sticky. Drop by teaspoonful into confectioners' sugar; roll lightly to coat. Place on ungreased cookie sheets. Bake at 350°F for 10-12 minutes or until lightly brown.
Yield: 5 dozen
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
3 cups rolled oats
1 cup raisins (optional)
Directions: 1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
3/4 cup white sugar
3/4 cup brown sugar
3/4 cup softened butter or margarine
1 egg
1 tsp. baking soda
1 tsp. vanilla
1 pinch salt
2-3/4 cups flour
6 oz. pecans, crushed
10 oz. milk chocolate chips
Directions: Cream sugars with butter, preferably by fork. Add egg, soda, vanilla, and salt and stir well. Add flour and blend; dough will be quite dry. Stir in pecans and chocolate chips. Press tightly into patties aproximately 3/4-inch thick and form round using thumb and pointer finger in circuler mold. Place on greased cookie sheet or stone and bake at 375°F for 12-13 minutes. Don't overcook! The cookies will be soft inside and are best if made larger in size.
Yield: 12 to 15 servings
Restaurant type cookies, best if made large.
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