Okay, these will get your husband in the kitchen. A little chocolate syrup, a little whip cream added, what husband could resist such temptation?
1 3/4 cup flour 1 teaspoon baking powder
1/4 teaspoon baking soda 1/4 teaspoon salt
1 1/2 cup water firm bananas
3 cups vegetable oil vanilla icecream, chocolate syrup-anything extra yummy you
would like to add to it
Combine all dry ingredients in large bowl. Blend in water with a whisk until smooth. Peel bananas, cut into 2 inch sections. Dip bananas into flour mixture. Heat oil in wok or pan on medium high heat until a small drop of water sprinkled in pan spatters. Cook 4-6 banana sections at a time in oil until golden-approximately 3 to 5 minutes. Drain on paper towels and serve with icecream, syrup and a juicy kiss for your husband.
This batter also works well for vegetables. I have also done it without anything in the dough, just drop batter into pan and cook till lightly brown--sprinkle powdered sugar on top and serve
Wednesday, July 6, 2011
Wednesday, June 29, 2011
Russian Chicken
If you are one of my cooking blog followers you are probably wondering why this is not a cookie recipe. Well after making another recipe from the book this week and being completely disappointed I have decided to begin posting my own recipes. I must have made all the good cookie recipes already from the previous book and trust me there seem to be no more. With all that said, here is something I made this week that we had for dinner--real food to really get your husband in the kitchen--
Russian Chicken
For chicken--1/2 cup Russian Salad Dressing (I have used Catalina-can use fat free also)
6 oz (3/4cup) apricot preserves
1 package dry onion soup mix
1 teaspoon garlic powder (or to taste, I like more than than)
4 boneless skinless chicken breasts
Mix together the salad dressing, preserves, soup mix. Place chicken breasts in a square baking pan that has been sprayed with non-stick cooking spray. Sprinkle garlic powder over top of breasts. Pour preserve mixture over chicken. Cover pan with aluminum foil and bake at 325 degrees for 1 hour.
For Noodles
1-5oz package wide egg noodles, boiled and drained
1 10 3/4 cup cream of chicken soup
1 2oz jar pimentoes drained
1 cup chopped red or yellow pepper
1/2 cup chopped chives or onion (I prefer the taste of chives)
1 cup colby cheese (melts better than cheddar)
1 cup milk
1/4 cup mayonnaise
1/4 cup bread crumbs
With the boiled noodles combine all ingredients except bread crumbs. Place in a sprayed casserole dish. Sprinkle with bread crumbs. Bake for 45 minutes at 325 degrees.
Sidenote--I always spray my dished with non stick spray even if it says not to, I do not like scraping stuck food off my dishes. Also I will use fat free, 2 % options when I can-I have generally found no change in taste when I have done that. The recipes I post are the ones that I have been saving and finding for years. I have been collecting recipes since I was a young girl babysitting at people's houses-I would look through their magazines and write the recipes down-this has been a 30 plus year pattern. I always make the food exactly like the recipe says the first time--after that if I like it I change it up--vere few recipes in my collection are the original-I have made them my own. With that--enjoy this dish and will post more as they come-Have a great 4th of July! Lisa
Combine
Russian Chicken
For chicken--1/2 cup Russian Salad Dressing (I have used Catalina-can use fat free also)
6 oz (3/4cup) apricot preserves
1 package dry onion soup mix
1 teaspoon garlic powder (or to taste, I like more than than)
4 boneless skinless chicken breasts
Mix together the salad dressing, preserves, soup mix. Place chicken breasts in a square baking pan that has been sprayed with non-stick cooking spray. Sprinkle garlic powder over top of breasts. Pour preserve mixture over chicken. Cover pan with aluminum foil and bake at 325 degrees for 1 hour.
For Noodles
1-5oz package wide egg noodles, boiled and drained
1 10 3/4 cup cream of chicken soup
1 2oz jar pimentoes drained
1 cup chopped red or yellow pepper
1/2 cup chopped chives or onion (I prefer the taste of chives)
1 cup colby cheese (melts better than cheddar)
1 cup milk
1/4 cup mayonnaise
1/4 cup bread crumbs
With the boiled noodles combine all ingredients except bread crumbs. Place in a sprayed casserole dish. Sprinkle with bread crumbs. Bake for 45 minutes at 325 degrees.
Sidenote--I always spray my dished with non stick spray even if it says not to, I do not like scraping stuck food off my dishes. Also I will use fat free, 2 % options when I can-I have generally found no change in taste when I have done that. The recipes I post are the ones that I have been saving and finding for years. I have been collecting recipes since I was a young girl babysitting at people's houses-I would look through their magazines and write the recipes down-this has been a 30 plus year pattern. I always make the food exactly like the recipe says the first time--after that if I like it I change it up--vere few recipes in my collection are the original-I have made them my own. With that--enjoy this dish and will post more as they come-Have a great 4th of July! Lisa
Combine
Thursday, June 16, 2011
Honeydoodles #62
Honeydoodles #62 from the Better Homes and Gardens 100 Best Cookies Periodical December 2010
I am not even posting the ingredients. Bland, Bland, Bland. I took one bite and thought what a waste of time and threw them in the trash. I've never done this before with this blog but I've not never made such bland cookies from the periodical as these.
I did make my sugar cookies from this blog though this week-it's in the archives so if you want a GREAT cookie--make those instead--Catch you all next time, Lisa
I am not even posting the ingredients. Bland, Bland, Bland. I took one bite and thought what a waste of time and threw them in the trash. I've never done this before with this blog but I've not never made such bland cookies from the periodical as these.
I did make my sugar cookies from this blog though this week-it's in the archives so if you want a GREAT cookie--make those instead--Catch you all next time, Lisa
Wednesday, May 25, 2011
Trilevel Brownies #45
Trilevel Brownies #45 from the Better Homes and Gardens 100 Best Cookies Periodical Decemberr 2010
THESE ARE GREAT!!! I have eaten three of these since they came out of the oven. They taste as if I ordered them from a wonderful restaurant--so rich and yummy!! Need to give them to the neighbors before I eat them all!!!
1 cup quick-cooking rolled oats (I used old fashioned because I like the texture of those better)
1/2 cup flour
1/2 cup packed brown suga
1/4 t. baking soda
1/2 cup melted butter
----------------------
1 egg slightly beaten
3/4 cup granulated sugar
2/3 cup flour
1/4 cup milk
1/4 cup melted butter
1 ounce unsweetened chocolate, melted and cooled
1 t. vanilla
1/4 t. baking powder
1/2 cup chopped walnuts (I used shredded coconut as I don't like walnuts)
-----------------------
1 ounce unsweetened chocolate coarsely chopped
2 Tablespoon butter
1 1/2 cup powdered sugar
1/2 t. vanilla
1 to 2 Tablespoons hot water
2 ounces bittersweet chocolate chopped (Okay this is where I really veered off the path of the recipe-my son doesn't like chocolate much and still had his Easter bunny in it's box, unopened. I chopped it up and spread it onto the brownies--reuse, recycle baby!)
Preheat oven to 350 degrees. For bottom layer in a small bowl stir together the oats, 1/2 cup flour, brown sugar and baking soda. Stir in the 1/2 cup melted butter. Press evenly into bottom of greased 11X7X1 1/2 inch baking pan. Bake in preheated oven for 10 minutes.
Meanwhile for middle layer, in a medium bowl stir together egg, granulated sugar, the 2/3 cup flour, milk, 1/4 melted butter, the 1 ounce melted chocolate, 1 teaspoon vanilla and baking powder until smooth. Fold in walnuts (coconut). Spread evenly over bottom layer. Bake about 25 minutes or until a toothpick inserted in center comes out clean. (I baked mine 31 minutes).
For top layer, in a medium saucepan combine the 1 ounce chopped chocolate and 2 Tablespoons butter. Cook and stir over low heat until melted. Stir in powdered sugar and the 1/2 t. vanilla. Stir in enough hot water to make a mixture of spreading consistency. Spread chocolate mixture over middle layer. Sprinkle with 2 ounces bittersweet chocolate. Cool completely. Cut into bars. Makes 16-24 brownies. (I wish I had taken a picture of chopping up the bunny--would have been a funny facebook photo).
THESE ARE GREAT!!! I have eaten three of these since they came out of the oven. They taste as if I ordered them from a wonderful restaurant--so rich and yummy!! Need to give them to the neighbors before I eat them all!!!
1 cup quick-cooking rolled oats (I used old fashioned because I like the texture of those better)
1/2 cup flour
1/2 cup packed brown suga
1/4 t. baking soda
1/2 cup melted butter
----------------------
1 egg slightly beaten
3/4 cup granulated sugar
2/3 cup flour
1/4 cup milk
1/4 cup melted butter
1 ounce unsweetened chocolate, melted and cooled
1 t. vanilla
1/4 t. baking powder
1/2 cup chopped walnuts (I used shredded coconut as I don't like walnuts)
-----------------------
1 ounce unsweetened chocolate coarsely chopped
2 Tablespoon butter
1 1/2 cup powdered sugar
1/2 t. vanilla
1 to 2 Tablespoons hot water
2 ounces bittersweet chocolate chopped (Okay this is where I really veered off the path of the recipe-my son doesn't like chocolate much and still had his Easter bunny in it's box, unopened. I chopped it up and spread it onto the brownies--reuse, recycle baby!)
Preheat oven to 350 degrees. For bottom layer in a small bowl stir together the oats, 1/2 cup flour, brown sugar and baking soda. Stir in the 1/2 cup melted butter. Press evenly into bottom of greased 11X7X1 1/2 inch baking pan. Bake in preheated oven for 10 minutes.
Meanwhile for middle layer, in a medium bowl stir together egg, granulated sugar, the 2/3 cup flour, milk, 1/4 melted butter, the 1 ounce melted chocolate, 1 teaspoon vanilla and baking powder until smooth. Fold in walnuts (coconut). Spread evenly over bottom layer. Bake about 25 minutes or until a toothpick inserted in center comes out clean. (I baked mine 31 minutes).
For top layer, in a medium saucepan combine the 1 ounce chopped chocolate and 2 Tablespoons butter. Cook and stir over low heat until melted. Stir in powdered sugar and the 1/2 t. vanilla. Stir in enough hot water to make a mixture of spreading consistency. Spread chocolate mixture over middle layer. Sprinkle with 2 ounces bittersweet chocolate. Cool completely. Cut into bars. Makes 16-24 brownies. (I wish I had taken a picture of chopping up the bunny--would have been a funny facebook photo).
Monday, May 23, 2011
Vanilla Shortbread Sandwiches with Orange Buttercream #32
Vanilla Shortbread Sandwiches with Orange Buttercream #32 from Better Homes and Gardens December 2010 100 Best Cookies Periodical
At first when I was making these as I was rollng them out I thought I would never make them again. They were crumbly and didn't stick together very well during kneading BUT after finishing them I completely changed my mind. These cookies were gone within an hour after my husband got home from work--the orange in the cream makes them wonderful!!
2 teaspoons vanilla extract (divided) 3 Tablespoons granulated sugar
1 1/4 cup all purpose flour 1/2 cup butter
Orange Buttercream
Preheat oven to 325 degrees. In a large bowl stir together flour and sugar. Using a pastry blender, cut in butter and 1 teaspoon vanilla until mixture resembles fine crumbs and starts to cling. Knead until smooth and form into a ball. So again, mine were crumbly and I had a hard time creating much of a ball with the dough.
On a lightly floured surface, roll dough into a 8 by 6 rectangle. Very crumbly but it did create just enough dough to make the cookies as directed. Using a pastry wheel or a knife (I used a pastry wheel and they looked really pretty) cut into 24 2X1 inch rectangles. Place rectangles 1 inch apart on an ungreased cookie sheet (I lined mine with parchment paper).
Bake in preheated oven for 18-20 minutes (I only had to bake mine about 15 minutes) or until edges are firm. Cool on cookie sheet for 5 minutes, transfer to wire rack let cool.
Pipe or spread Orange Buttercream on bottoms of half the cookies. Top with remaining cookies, bottom sides down. Makes about 12 sandwich cookies. I decided to not make into sandwiches so that I could have 24 cookies-again, so yummy!
Orange Buttercream: In a large bowl beat 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar, 1 Tablespoon milk, 1/2 cup finely shredded orange peel and remaining 1 teaspoon vanilla. Beat until smooth. Beat in 1 and 1/2 cup additional powdered sugar and 1 Tablespoon milk to make filling of piping consistency. If needed add more powdered sugar or milk depending on constistency.
At first when I was making these as I was rollng them out I thought I would never make them again. They were crumbly and didn't stick together very well during kneading BUT after finishing them I completely changed my mind. These cookies were gone within an hour after my husband got home from work--the orange in the cream makes them wonderful!!
2 teaspoons vanilla extract (divided) 3 Tablespoons granulated sugar
1 1/4 cup all purpose flour 1/2 cup butter
Orange Buttercream
Preheat oven to 325 degrees. In a large bowl stir together flour and sugar. Using a pastry blender, cut in butter and 1 teaspoon vanilla until mixture resembles fine crumbs and starts to cling. Knead until smooth and form into a ball. So again, mine were crumbly and I had a hard time creating much of a ball with the dough.
On a lightly floured surface, roll dough into a 8 by 6 rectangle. Very crumbly but it did create just enough dough to make the cookies as directed. Using a pastry wheel or a knife (I used a pastry wheel and they looked really pretty) cut into 24 2X1 inch rectangles. Place rectangles 1 inch apart on an ungreased cookie sheet (I lined mine with parchment paper).
Bake in preheated oven for 18-20 minutes (I only had to bake mine about 15 minutes) or until edges are firm. Cool on cookie sheet for 5 minutes, transfer to wire rack let cool.
Pipe or spread Orange Buttercream on bottoms of half the cookies. Top with remaining cookies, bottom sides down. Makes about 12 sandwich cookies. I decided to not make into sandwiches so that I could have 24 cookies-again, so yummy!
Orange Buttercream: In a large bowl beat 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar, 1 Tablespoon milk, 1/2 cup finely shredded orange peel and remaining 1 teaspoon vanilla. Beat until smooth. Beat in 1 and 1/2 cup additional powdered sugar and 1 Tablespoon milk to make filling of piping consistency. If needed add more powdered sugar or milk depending on constistency.
Tuesday, May 3, 2011
#98 Sour Cream And Raisin Bars
# 98 Sour Cream and Raisin Bars
I substituted white chocolate chips for 1/2 of the raisins--I then added them after boiling the sour cream mixture so they didn't melt completely. Also I would increase the butter to 1 1/4 cup next time, the crust seemed a bit dry in areas. My husband could not wait for them to cool, he ate them hot and bubbly so I never ended up refrigerating them, they harden while sitting on counter.
1 3/4 cup quick cooking rolled oats
1 3/4 cup all purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1 cup butter melted
4 egg yolks
2 cups dairy sour cream (I used fat free)
1 1/2 cups granulated sugar
3 Tablespoons cornstarch
Preheat oven to 350 degrees. Line a 13X9X2 pan with foil extending foil over edges of pan, set aside. In a bowl combine oats, flour, brown sugar, and baking soda. Add melted butter and mix till well combined. Press 3 cups of oat mixture evenly into pan. Bake 15-20 minutes or till set and lightly browned. Cool pan on wire rack.
Meanwhile in a medium saucepan combine egg yolks, sour cream, raisins (add chocolate chips after boiling if you chose to use them), granulated sugar and cornstarch. Cook and stir over medium heat until becomes thick and bubbling. Pour mixture onto crust and crumble remaining mixture over top.
Bake for 15-20 minutes more until filling is set and top is lightly browned. Cool in pan on wire rack, Cover and chill for atleast 2 hours. Using edges of foil lift cookies out of pan Cut into bars. Makes 24 bars.
I substituted white chocolate chips for 1/2 of the raisins--I then added them after boiling the sour cream mixture so they didn't melt completely. Also I would increase the butter to 1 1/4 cup next time, the crust seemed a bit dry in areas. My husband could not wait for them to cool, he ate them hot and bubbly so I never ended up refrigerating them, they harden while sitting on counter.
1 3/4 cup quick cooking rolled oats
1 3/4 cup all purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1 cup butter melted
4 egg yolks
2 cups dairy sour cream (I used fat free)
1 1/2 cups granulated sugar
3 Tablespoons cornstarch
Preheat oven to 350 degrees. Line a 13X9X2 pan with foil extending foil over edges of pan, set aside. In a bowl combine oats, flour, brown sugar, and baking soda. Add melted butter and mix till well combined. Press 3 cups of oat mixture evenly into pan. Bake 15-20 minutes or till set and lightly browned. Cool pan on wire rack.
Meanwhile in a medium saucepan combine egg yolks, sour cream, raisins (add chocolate chips after boiling if you chose to use them), granulated sugar and cornstarch. Cook and stir over medium heat until becomes thick and bubbling. Pour mixture onto crust and crumble remaining mixture over top.
Bake for 15-20 minutes more until filling is set and top is lightly browned. Cool in pan on wire rack, Cover and chill for atleast 2 hours. Using edges of foil lift cookies out of pan Cut into bars. Makes 24 bars.
Saturday, April 30, 2011
#42 Chocolate-Buttermilk Brownies
#42 Chocolate Buttermilk Brownies
When I first read this recipe I thought they would taste just like a chocolate cake I make-which is amazing--however when I tasted these they actually tasted like brownies and not cake--it was a pleasant surprise--these were good brownies.
2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk-(my alternate to buttermilk is 1 Tablespoon lemon juice with enough milk to complete 1/2 cup total, I've done this for years)
1 1/2 teaspoon vanilla
Chocolate-Buttermilk frosting
Preheat oven to 350 degrees. Grease a 15X10X1 inch or a 13X9X2 inch baking pan, set aside. In a medium bowl stir together flour, granulated sugar, baking soda and salt, set aside.
In a medium saucepan combine butter, water and cocoa powder. Bring to boiling, stirring constantly. Add melted butter mixture to flour mixture. Beat with an electric mixer on medium speed until combined. Add eggs, buttermilk and vanilla. Beat for 1 minute, batter will be thin. Pour batter into prepared baking dish.
Bake in preheated oven about 25 minutes for the 15X10X1 pan or 35 minutes for the 13X9 inch pan or until a toothpick inserted into center comes out clean.
Pour warm Chocolate-buttermilk Frosting over brownies, spreading evenly. Cool brownies in a pan on a wire risk. Cut into bars. Makes 24 brownies.
Chocolate-buttermilk Frosting
In a medium saucepan combine 1/4 cup butter, 3 tablespoon cocoa powder and 3 Tablespoons butttermilk (again I used 1 tablespoon lemon juice with 2 T. more milk to make 3 T. total)
Bring to a boiling, remove from heat. Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla until smooth. If desired add 3/4 cup coarsely chopped almonds.
When I first read this recipe I thought they would taste just like a chocolate cake I make-which is amazing--however when I tasted these they actually tasted like brownies and not cake--it was a pleasant surprise--these were good brownies.
2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk-(my alternate to buttermilk is 1 Tablespoon lemon juice with enough milk to complete 1/2 cup total, I've done this for years)
1 1/2 teaspoon vanilla
Chocolate-Buttermilk frosting
Preheat oven to 350 degrees. Grease a 15X10X1 inch or a 13X9X2 inch baking pan, set aside. In a medium bowl stir together flour, granulated sugar, baking soda and salt, set aside.
In a medium saucepan combine butter, water and cocoa powder. Bring to boiling, stirring constantly. Add melted butter mixture to flour mixture. Beat with an electric mixer on medium speed until combined. Add eggs, buttermilk and vanilla. Beat for 1 minute, batter will be thin. Pour batter into prepared baking dish.
Bake in preheated oven about 25 minutes for the 15X10X1 pan or 35 minutes for the 13X9 inch pan or until a toothpick inserted into center comes out clean.
Pour warm Chocolate-buttermilk Frosting over brownies, spreading evenly. Cool brownies in a pan on a wire risk. Cut into bars. Makes 24 brownies.
Chocolate-buttermilk Frosting
In a medium saucepan combine 1/4 cup butter, 3 tablespoon cocoa powder and 3 Tablespoons butttermilk (again I used 1 tablespoon lemon juice with 2 T. more milk to make 3 T. total)
Bring to a boiling, remove from heat. Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla until smooth. If desired add 3/4 cup coarsely chopped almonds.
#37 Banana Bars with Butter-Rum Frosting
#37 Banana Bars with Butter-Rum Frosting
1/2 cup butter softened
1 1/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup mashed bananas (about 3 medium)
1/2 cup dairy sourcream (I used fat free)
1 teaspoon vanilla
2 cups all purpose flour
3/4 cup chopped toasted almonds (I used white chocolate chips instead)
Butter-rum Frosting
Preheat oven to 350 degrees. Grease a 15X10X1 baking pan, set aside.
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, mashed bananas, sour cream and vanilla until combined. Beat in flour and almonds (chocolate chips)
Spread batter into prepared baking pan. Bake in preheated oven about 25 minutes or until toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
Spread with Butter-Rum Frosting. Cut into bars.
Butter-Rum Frosting
In a medium bowl beat 3 tablespoons softened butter with an electric mixer on medium speed until smooth. Gradually add 1 1/2 cups powdered sugar, beating well. Beat in 1 Tablespoon rum (I used vanilla instead) and 1 teaspoon vanilla. Gradually beat in 1 1/2 cups additional powdered sugar and enough milk to make a frosting of spreading consistency.
I wouldn't make this again, the frosting was too thick to spread, I didn't add enough milk I guess--not a remake.
1/2 cup butter softened
1 1/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup mashed bananas (about 3 medium)
1/2 cup dairy sourcream (I used fat free)
1 teaspoon vanilla
2 cups all purpose flour
3/4 cup chopped toasted almonds (I used white chocolate chips instead)
Butter-rum Frosting
Preheat oven to 350 degrees. Grease a 15X10X1 baking pan, set aside.
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, mashed bananas, sour cream and vanilla until combined. Beat in flour and almonds (chocolate chips)
Spread batter into prepared baking pan. Bake in preheated oven about 25 minutes or until toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
Spread with Butter-Rum Frosting. Cut into bars.
Butter-Rum Frosting
In a medium bowl beat 3 tablespoons softened butter with an electric mixer on medium speed until smooth. Gradually add 1 1/2 cups powdered sugar, beating well. Beat in 1 Tablespoon rum (I used vanilla instead) and 1 teaspoon vanilla. Gradually beat in 1 1/2 cups additional powdered sugar and enough milk to make a frosting of spreading consistency.
I wouldn't make this again, the frosting was too thick to spread, I didn't add enough milk I guess--not a remake.
Friday, March 11, 2011
Brown Sugar Shortbreads #74
Brown Sugar Shortbreads #74 from Better Homes and Gardens 100 Best Cookies Periodical 2010
Okay, I think I must be in a slump here because these were tasteless and boring. I ended up frosting them with powdered sugar glaze and sprinkling cinnamon/sugar mixture over that. I understand shortbread has a certain mild taste but these were lifeless. In fact, I am not wasting my time even posting the recipe or yours to read anything further--don't make them ever. Have a good night everyone--hoping to blog a better recipe for you all soon!
Okay, I think I must be in a slump here because these were tasteless and boring. I ended up frosting them with powdered sugar glaze and sprinkling cinnamon/sugar mixture over that. I understand shortbread has a certain mild taste but these were lifeless. In fact, I am not wasting my time even posting the recipe or yours to read anything further--don't make them ever. Have a good night everyone--hoping to blog a better recipe for you all soon!
Thursday, March 10, 2011
Creamy Peanut Butter Bites #58
Creamy Peanut Butter Bites #58 from Better Homes and Gardens 100 Best Cookies Periodical December 2010
I made these with my cooking class I teach this week. The kids all thought they were okay but probably needed to cook longer than recommended. Also we added almost 3/4 a cup of more flour than the recipe suggested because the dough was way too sticky to form into balls. The recipe sounds great but won't be making it into my cookbook.
3/4 cup butter softened
1/2 cup creamy peanut butter
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all purpose flour
21 bite size chocolate covered peanut butter cups, halved. (kids had a hard time cutting these in half-perhaps we should have froze them first to make it work better)
Unsweetened cocoa powder (optional) Wishing I would have done this to make them taste better
Preheat oven to 375 degrees. In a large bowl combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until well combined. Beat in flour. If necessary cover and chill dough for 30 minutes or until dough is easy to handle. (dough wasn't easy so we added the extra flour)
Shape dough into 42 balls, each about 1 1/2 inches in diameter. Press in halved peanut butter cup into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet (I lined mine with parchment paper).
Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack to cool. If desired sprinkle with cocoa powder. Makes about 42 cookies.
I made these with my cooking class I teach this week. The kids all thought they were okay but probably needed to cook longer than recommended. Also we added almost 3/4 a cup of more flour than the recipe suggested because the dough was way too sticky to form into balls. The recipe sounds great but won't be making it into my cookbook.
3/4 cup butter softened
1/2 cup creamy peanut butter
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all purpose flour
21 bite size chocolate covered peanut butter cups, halved. (kids had a hard time cutting these in half-perhaps we should have froze them first to make it work better)
Unsweetened cocoa powder (optional) Wishing I would have done this to make them taste better
Preheat oven to 375 degrees. In a large bowl combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until well combined. Beat in flour. If necessary cover and chill dough for 30 minutes or until dough is easy to handle. (dough wasn't easy so we added the extra flour)
Shape dough into 42 balls, each about 1 1/2 inches in diameter. Press in halved peanut butter cup into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet (I lined mine with parchment paper).
Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack to cool. If desired sprinkle with cocoa powder. Makes about 42 cookies.
Monday, March 7, 2011
Peanut Butter Cream Sandwiches #31
Peanut Butter Cream Sandwiches #31 from Better Homes and Gardens 100 Best Cookies Periodical 2010
I do not suggest making these again unless you omit the cumin. When I added it to the filling ingredients I thought twice about it but wanted to follow the recipe exactly. I would possibly remake them but without the cumin-it ruins the flavor. I have to think it is almost a mistake for them to have even put it in the recipe.
1/2 cup chunky peanut butter
1/2 cup shortening
1 cup packed brown sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/4 cups all purpose flour
Granulated sugar ( I omitted this part)
Peanut Cream Filling
Preheat oven to 350 degrees. In a large bowl combine peanut butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat flour.
For each cookie, shape 1 level teaspoon of the dough into a ball. Place balls 1 1/2 inches apart on an ungreased cookie sheet (I lined mine with parchment paper). Flatten cookies by making crisscross marks with the tines of a fork dipped in granulated sugar (I omitted this part-already sweet enough for me).
Bake in a preheated oven for 7 to 9 minutes or until edges are lightly browned. Cool on cookie sheet one minute. Transfer cookies to a wire rack; cool.
Spread 1 teaspoon of the Peanut Cream Filling on bottoms of half the cookies. Top with the remaining cookies, bottom sides down. Makes about 48 sandwich cookies. (I made mine too large, I missed the teaspoon part so mine only made 24 sandwiches.
Peanut Cream Filling:
In a medium bowl whisk together 3/4 cup marshmallow creme, 3 tablespoons milk, 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground cumin. Gradually whisk in 3 Tablespoons powdered sugar (Again, I would definitely omit the cumin unless you really like it).
I do not suggest making these again unless you omit the cumin. When I added it to the filling ingredients I thought twice about it but wanted to follow the recipe exactly. I would possibly remake them but without the cumin-it ruins the flavor. I have to think it is almost a mistake for them to have even put it in the recipe.
1/2 cup chunky peanut butter
1/2 cup shortening
1 cup packed brown sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/4 cups all purpose flour
Granulated sugar ( I omitted this part)
Peanut Cream Filling
Preheat oven to 350 degrees. In a large bowl combine peanut butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat flour.
For each cookie, shape 1 level teaspoon of the dough into a ball. Place balls 1 1/2 inches apart on an ungreased cookie sheet (I lined mine with parchment paper). Flatten cookies by making crisscross marks with the tines of a fork dipped in granulated sugar (I omitted this part-already sweet enough for me).
Bake in a preheated oven for 7 to 9 minutes or until edges are lightly browned. Cool on cookie sheet one minute. Transfer cookies to a wire rack; cool.
Spread 1 teaspoon of the Peanut Cream Filling on bottoms of half the cookies. Top with the remaining cookies, bottom sides down. Makes about 48 sandwich cookies. (I made mine too large, I missed the teaspoon part so mine only made 24 sandwiches.
Peanut Cream Filling:
In a medium bowl whisk together 3/4 cup marshmallow creme, 3 tablespoons milk, 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground cumin. Gradually whisk in 3 Tablespoons powdered sugar (Again, I would definitely omit the cumin unless you really like it).
Saturday, March 5, 2011
Chai Crescents #19
Chai Crescents #19 from Better Homes and Gardens 100 Best Cookies Periodical 2010
Okay, I think I was a little lazy today, sorry but these still turned out very good. They call to be rolled out and made into crescent shapes and you all know I don't like rolling out dough so I didn't do that part. They also call for a butter frosting which I didn't make either, they just didn't need it (but I included the recipe--feel free to make the frosting and let me know how it goes). My daughter loves Chai tea so she thought these were very good--they are a small nice looking cookie--good visually.
1 cup butter softened
1 cup packed brown sugar
1 Tablespoon loose chai tea, finely ground (I used 3 packages of tea bags for this and didn't need to ground them since they were already so fine in texture)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/8 teaspoon salt
2 1/4 cups all purpose flour
Butter Frosting
Finely chopped crystallized ginger or sugar (I would have used Wilton's Sparkling sugar crystals if I had done this part)
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, chai tea, vanilla, baking soda and salt. Beat until light and fluffy, scraping sides of bowl. Beat in flour. Divide dough in half. Cover and chill for 1 hour or until dough is easy to handle (again, I didn't do this part because I didn't roll out dough) I formed dough into 1 inch balls and placed them 2 inches apart on parchment lined baking sheet. Baked at 375 degrees for 10 minutes and made 48 cookies.
Preheat oven to 375 degrees. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 3 inch crescent-shape cookie cutter, cut out the dough. Place cutouts 1 inch apart on a ungreased cookie sheet.
Bake in preheated oven for 8 to 10 minutes or until edges are firm and lightly browned. Transfer cookies to wire rack and let cool.
Spread the cookies with Butter Frosting and sprinkle with sugar or crystallized ginger. Makes about 48 cookies.
Butter Frosting
In a large bowl beat 1/3 cup softened butter with an electric mixer until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 1 Tablespoon milk and 1 teaspoon vanilla. Gradually add 2 cups additional powdered sugar, beating well. If necessary, beat in enough additional milk, 1 teaspoon at a time to make a frosting of spreading consistency.
Okay, I think I was a little lazy today, sorry but these still turned out very good. They call to be rolled out and made into crescent shapes and you all know I don't like rolling out dough so I didn't do that part. They also call for a butter frosting which I didn't make either, they just didn't need it (but I included the recipe--feel free to make the frosting and let me know how it goes). My daughter loves Chai tea so she thought these were very good--they are a small nice looking cookie--good visually.
1 cup butter softened
1 cup packed brown sugar
1 Tablespoon loose chai tea, finely ground (I used 3 packages of tea bags for this and didn't need to ground them since they were already so fine in texture)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/8 teaspoon salt
2 1/4 cups all purpose flour
Butter Frosting
Finely chopped crystallized ginger or sugar (I would have used Wilton's Sparkling sugar crystals if I had done this part)
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, chai tea, vanilla, baking soda and salt. Beat until light and fluffy, scraping sides of bowl. Beat in flour. Divide dough in half. Cover and chill for 1 hour or until dough is easy to handle (again, I didn't do this part because I didn't roll out dough) I formed dough into 1 inch balls and placed them 2 inches apart on parchment lined baking sheet. Baked at 375 degrees for 10 minutes and made 48 cookies.
Preheat oven to 375 degrees. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 3 inch crescent-shape cookie cutter, cut out the dough. Place cutouts 1 inch apart on a ungreased cookie sheet.
Bake in preheated oven for 8 to 10 minutes or until edges are firm and lightly browned. Transfer cookies to wire rack and let cool.
Spread the cookies with Butter Frosting and sprinkle with sugar or crystallized ginger. Makes about 48 cookies.
Butter Frosting
In a large bowl beat 1/3 cup softened butter with an electric mixer until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 1 Tablespoon milk and 1 teaspoon vanilla. Gradually add 2 cups additional powdered sugar, beating well. If necessary, beat in enough additional milk, 1 teaspoon at a time to make a frosting of spreading consistency.
Cappuccino Crinkles #16
Cappuccino Crinkles from Better Homes and Gardens 100 Best Cookies Periodical 2010
These are really good, I didn't know if I would care for them since they use yogurt in place of oil but to my delight there was no way of telling at all once baked.
1/3 cup butter softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 Tablespoon instant coffee crystals
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1/3 cup vanilla low fat yogurt (I used fat free)
1 1/2 cup all purpose flour
1/4 to 1/2 cup granulated sugar for rolling
Preheat oven to 350 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, coffee crystals, baking soda and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in egg whites and yogurt until combined. Add flour and beat until combined.
Place granulated sugar in a small bowl. Shape dough into 1 inch balls. Roll balls into sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet (again, I lined mine with parchment paper-it just protects my pans and keeps cookies from sticking)
Bake in preheated oven 8 to 10 minutes or until edges are firm. Transfer to wire rack, cool. Makes about 32 cookies--I got 36 out of it.
These are really good, I didn't know if I would care for them since they use yogurt in place of oil but to my delight there was no way of telling at all once baked.
1/3 cup butter softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 Tablespoon instant coffee crystals
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1/3 cup vanilla low fat yogurt (I used fat free)
1 1/2 cup all purpose flour
1/4 to 1/2 cup granulated sugar for rolling
Preheat oven to 350 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, coffee crystals, baking soda and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in egg whites and yogurt until combined. Add flour and beat until combined.
Place granulated sugar in a small bowl. Shape dough into 1 inch balls. Roll balls into sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet (again, I lined mine with parchment paper-it just protects my pans and keeps cookies from sticking)
Bake in preheated oven 8 to 10 minutes or until edges are firm. Transfer to wire rack, cool. Makes about 32 cookies--I got 36 out of it.
Saturday, February 26, 2011
MELT IN YOUR MOUTH SUGAR COOKIES #64
MELT IN YOUR MOUTH SUGAR COOKIES #64 from Better Homes and Gardens 100 Best Cookies periodical 2010
This is absolutely the best way to make sugar cookies in my opinion. They are so good that I have made them once for the blog, had to give them away because I kept eating them and then baked them again this week because I was craving them. Again, I had to give them away or I would have eaten all 45 of them!
1/2 cup butter softened
1/2 cup shortening
2 cups sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt
3 egg yolks
1/2 teaspoon vanilla
1 3/4 cups all purpose flour
Colored and or coarse sugar-optional-(highly recommended)
Preheat oven to 350 degrees. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, salt. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in flour.
Shape dough into 1 inch balls. If desired, roll balls in colored sugar. Place balls 2 inches apart on ungreased cookie sheet (I used parchment lined baking sheets)
Bake in preheated oven for 12 to 14 minutes or unti edges are set (do not let sides get browned). Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack, cool. Makes about 48 cookies -mine made 45.
This is absolutely the best way to make sugar cookies in my opinion. They are so good that I have made them once for the blog, had to give them away because I kept eating them and then baked them again this week because I was craving them. Again, I had to give them away or I would have eaten all 45 of them!
1/2 cup butter softened
1/2 cup shortening
2 cups sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt
3 egg yolks
1/2 teaspoon vanilla
1 3/4 cups all purpose flour
Colored and or coarse sugar-optional-(highly recommended)
Preheat oven to 350 degrees. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, salt. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in flour.
Shape dough into 1 inch balls. If desired, roll balls in colored sugar. Place balls 2 inches apart on ungreased cookie sheet (I used parchment lined baking sheets)
Bake in preheated oven for 12 to 14 minutes or unti edges are set (do not let sides get browned). Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack, cool. Makes about 48 cookies -mine made 45.
Sunday, February 20, 2011
PEPPER JELLY CORNMEAL CUPS #65
PEPPER JELLY CORNMEAL CUPS #65 from Better homes and Gardens 100 Best Cookies periodical 2010
THESE ARE MY NEW FAVORITES!!! They sound a little weird, hot pepper jam on a cornmeal cookie but I had to leave the kitchen and blog about them to quit eating them--yummy!!
1 cup butter softened
1 cup packed brown sugar
1/2 teaspoon baking powder
2 egg yolks
1 teaspoon vanilla (I just realized I forgot to put this in, apparently they don't need it)
2/3 cup yellow cornmeal
2 cups all purpose flour
1/4 cup red and or green jalepeno jelly (it takes more than this, I probably used an entire cup of hot pepper jam)
Preheat oven to 350 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in cornmeal. Beat in flour.
Shape dough into 3/4 inch balls. Place balls 1 inch apart on an ungreased cookie sheet (mine were lined with parchment paper). Using your thumb, make an indentation on the center of each cookie. Fill each center with about 1/8 teaspoon jelly. (I filled each with about 1 teaspoon-the cookies they made must have been much smaller than they show in the picture because I used much more jam and made half the cookies they did).
Bake in a preheated oven about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack, cool. Makes about 96 cookies---um, no, mine made 48 awesome, wonderful, tasty cookies!!!!!
THESE ARE MY NEW FAVORITES!!! They sound a little weird, hot pepper jam on a cornmeal cookie but I had to leave the kitchen and blog about them to quit eating them--yummy!!
1 cup butter softened
1 cup packed brown sugar
1/2 teaspoon baking powder
2 egg yolks
1 teaspoon vanilla (I just realized I forgot to put this in, apparently they don't need it)
2/3 cup yellow cornmeal
2 cups all purpose flour
1/4 cup red and or green jalepeno jelly (it takes more than this, I probably used an entire cup of hot pepper jam)
Preheat oven to 350 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in cornmeal. Beat in flour.
Shape dough into 3/4 inch balls. Place balls 1 inch apart on an ungreased cookie sheet (mine were lined with parchment paper). Using your thumb, make an indentation on the center of each cookie. Fill each center with about 1/8 teaspoon jelly. (I filled each with about 1 teaspoon-the cookies they made must have been much smaller than they show in the picture because I used much more jam and made half the cookies they did).
Bake in a preheated oven about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack, cool. Makes about 96 cookies---um, no, mine made 48 awesome, wonderful, tasty cookies!!!!!
PECAN TASSIES #14
PECAN TASSIES #14 from Better Homes and Gardens 100 Best Cookies Periodical 2010
I don't like pecans but I tasted these and they are really good, my daughter loved them! There are a few things wrong or omitted from this recipe so I will add those comments.
1/2 cup butter softened
1-3 ounce package cream cheese softened
1 cup all-purpose flour
1 egg, lightly beaten
3/4 cup packed brown sugar
1 Tablespoon butter, melted
Powdered sugar-optional (I didn't do this-sweet enough already)
Preheat oven to 325 degrees. In a medium bowl combine the 1/2 cup butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Stir in flour. Press 1 rounded teaspoon of dough evenly into 24 ungreased 1 3/4 inch muffin pans. (I would absolutely spray the pans with non-stick spray and I would also consider using cupcake pans because I unfortunately used mini muffin pans and the topping just spread all over the place. I also recommend pressing a well into the dough roll to place the topping into, may help with the spreading of topping).
For filling, in a small bowl combine egg, brown sugar and the 1 tablespoon of melted butter. Stir in the pecans. Spoon about 1 heaving teaspoon of the filling into each dough-lined muffin cups.
Bake in preheated oven for 25 to 30 minutes or unti pastry is golden and filling is puffed. Cool slightly in pan. Carefully remove tassies from pan; cool on a wire rack. If desired, sprinkle with powdered sugar before serving. Makes 24 tassies (it made 20 tassies for me)
I don't like pecans but I tasted these and they are really good, my daughter loved them! There are a few things wrong or omitted from this recipe so I will add those comments.
1/2 cup butter softened
1-3 ounce package cream cheese softened
1 cup all-purpose flour
1 egg, lightly beaten
3/4 cup packed brown sugar
1 Tablespoon butter, melted
Powdered sugar-optional (I didn't do this-sweet enough already)
Preheat oven to 325 degrees. In a medium bowl combine the 1/2 cup butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Stir in flour. Press 1 rounded teaspoon of dough evenly into 24 ungreased 1 3/4 inch muffin pans. (I would absolutely spray the pans with non-stick spray and I would also consider using cupcake pans because I unfortunately used mini muffin pans and the topping just spread all over the place. I also recommend pressing a well into the dough roll to place the topping into, may help with the spreading of topping).
For filling, in a small bowl combine egg, brown sugar and the 1 tablespoon of melted butter. Stir in the pecans. Spoon about 1 heaving teaspoon of the filling into each dough-lined muffin cups.
Bake in preheated oven for 25 to 30 minutes or unti pastry is golden and filling is puffed. Cool slightly in pan. Carefully remove tassies from pan; cool on a wire rack. If desired, sprinkle with powdered sugar before serving. Makes 24 tassies (it made 20 tassies for me)
Saturday, February 19, 2011
OATMEAL COOKIES #13
OATMEAL COOKIES #13 from Better Homes and Gardens 100 Best Cookies Periodical 2010
These are okay, they did not make me go oooooh at all. I made one batch exactly as recipe indicated with the option of 1 1/2 cup chocolate chips added, the second batches I added almost 2 cups more of oatmeal. They were kind of tasteless.
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (needs more)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves (optional--I think this must be more necessary since the flavorless)
2 eggs
1 teaspoon vanilla
1 3/4 cups all purpose flour
2 cups rolled oats (I use old fashioned oatmeal)
1 1/2 cup chocolate chips (optional)
Preheat oven to 375 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, cinnamon, baking soda, salt and cloves. Beat until combined, scraping sides of bowls occasionally. Beat in eggs and vanilla until combined. Beat in flour, stir in oats and chocolate chips.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. I lined my pans with parchment paper. Bake in preheated oven for 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack, cool. Makes about 48 cookies--with the additional oatmeal I added it made 60 cookies for me.
These are okay, they did not make me go oooooh at all. I made one batch exactly as recipe indicated with the option of 1 1/2 cup chocolate chips added, the second batches I added almost 2 cups more of oatmeal. They were kind of tasteless.
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (needs more)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves (optional--I think this must be more necessary since the flavorless)
2 eggs
1 teaspoon vanilla
1 3/4 cups all purpose flour
2 cups rolled oats (I use old fashioned oatmeal)
1 1/2 cup chocolate chips (optional)
Preheat oven to 375 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, cinnamon, baking soda, salt and cloves. Beat until combined, scraping sides of bowls occasionally. Beat in eggs and vanilla until combined. Beat in flour, stir in oats and chocolate chips.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. I lined my pans with parchment paper. Bake in preheated oven for 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack, cool. Makes about 48 cookies--with the additional oatmeal I added it made 60 cookies for me.
Friday, February 18, 2011
GINGERBREAD CUTOUTS #11
GINGERBREAD CUTOUTS #11 from Better Homes and Gardens 100 Best Cookies Periodical from 2010
I don't really like gingerbread but these are yummy!! I would make them again during holidays. I didn't cut them out and if you read this blog much you know that I just don't have the patience for rolling and cutting out dough, I rolled them into 1 inch balls and baked and frosted them-they made 40 cookies for me.
1/2 cup shortening
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves (I didn't have this--oops, used 1/2 teaspoon allspice)
1 egg
1 tablespoon vinegar
2 1/2 cups all purpose flour
Powdered sugar icing (Optional--very yummy)
Decorative candies (optional--I didn't roll these out so I didn't use any)
In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulates sugar, baking powder, ginger, baking soda, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in egg, molasses and vinegar until combined. Beat in flour. Divide dough in half-cover and chill about 3 hours or til dough is easy to handle (I didn't do this because I didn't roll it out, I dropped 1 inch balls of dough onto parchment lined baking sheets).
Preheat oven to 375 degrees. Grease a large cookie sheet, set aside (I lined sheets with parchment paper). On a lightly floured surface, roll half of dough at a time until 1/8 inch thick. Using a 2 1/2 inch cookie cutter, cut out dough. Place cutouts 1 inch apart on prepared cookie sheets.
Bake in preheated oven 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack, cool. If desired decorate cookies with powdered sugar icing and candies. Makes 36 to 48 cookies (mine made 40 cookies).
Powdered Sugar Icing--In a small bowl stir together 1 cup powdered sugar, 1 Tablespoon milk or orange juice and 1/4 teaspoon vanilla. Stir in additional milk 1 teaspoon at a time to make an icing of drizzling consistency---very good icing.
I don't really like gingerbread but these are yummy!! I would make them again during holidays. I didn't cut them out and if you read this blog much you know that I just don't have the patience for rolling and cutting out dough, I rolled them into 1 inch balls and baked and frosted them-they made 40 cookies for me.
1/2 cup shortening
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves (I didn't have this--oops, used 1/2 teaspoon allspice)
1 egg
1 tablespoon vinegar
2 1/2 cups all purpose flour
Powdered sugar icing (Optional--very yummy)
Decorative candies (optional--I didn't roll these out so I didn't use any)
In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulates sugar, baking powder, ginger, baking soda, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in egg, molasses and vinegar until combined. Beat in flour. Divide dough in half-cover and chill about 3 hours or til dough is easy to handle (I didn't do this because I didn't roll it out, I dropped 1 inch balls of dough onto parchment lined baking sheets).
Preheat oven to 375 degrees. Grease a large cookie sheet, set aside (I lined sheets with parchment paper). On a lightly floured surface, roll half of dough at a time until 1/8 inch thick. Using a 2 1/2 inch cookie cutter, cut out dough. Place cutouts 1 inch apart on prepared cookie sheets.
Bake in preheated oven 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack, cool. If desired decorate cookies with powdered sugar icing and candies. Makes 36 to 48 cookies (mine made 40 cookies).
Powdered Sugar Icing--In a small bowl stir together 1 cup powdered sugar, 1 Tablespoon milk or orange juice and 1/4 teaspoon vanilla. Stir in additional milk 1 teaspoon at a time to make an icing of drizzling consistency---very good icing.
FROSTED BUTTERSCOTCH COOKIES #9
FROSTED BUTTERSCOTCH COOKIES #9 From Better Homes and Gardens 100 Best cookies periodical from 2010. My husband cannot stand nuts but wasn't aware these had any in them when he took his first bite. He ended up eating two and thought they tasted like little cakes--that's a pretty good review from a man who hates nuts!
1/2 cup shortening
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
1-8ounce carton dairy sour cream
2/3 cup chopped walnuts (I used pecans)
Browned Butter Frosting
Chopped walnuts or walnut halves (optional--I didn't use these)
Preheat oven to 375 degrees. Grease a large cookie sheet, set aside (I lined my pans with parchment paper)
In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Alternately add flour and sour cream to shortening mixture, beating on low speed after each addision just until combined. Stir in the 2/3 cup nuts
Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in a preheated oven for 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
Spread cookies with Browned Butter frosting. If desired top with additional chopped nuts. Makes about 60 cookies (I made 67 cookies)
Browned Butter Frosting:
In a medium saucepan heat 1/2 cup butter over medium-low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. Stir in 3 1/2 cups powdered sugar, 5 teaspoons boiling water and 1 1/2 teaspoon vanilla. If necessary, stir in additional boiling water, 1 teaspoon at a time, to make a frosting of spreading consistency. Use immediately. If frosting starts to set up, stir in a few more drops of boiling water.
1/2 cup shortening
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
1-8ounce carton dairy sour cream
2/3 cup chopped walnuts (I used pecans)
Browned Butter Frosting
Chopped walnuts or walnut halves (optional--I didn't use these)
Preheat oven to 375 degrees. Grease a large cookie sheet, set aside (I lined my pans with parchment paper)
In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Alternately add flour and sour cream to shortening mixture, beating on low speed after each addision just until combined. Stir in the 2/3 cup nuts
Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in a preheated oven for 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
Spread cookies with Browned Butter frosting. If desired top with additional chopped nuts. Makes about 60 cookies (I made 67 cookies)
Browned Butter Frosting:
In a medium saucepan heat 1/2 cup butter over medium-low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. Stir in 3 1/2 cups powdered sugar, 5 teaspoons boiling water and 1 1/2 teaspoon vanilla. If necessary, stir in additional boiling water, 1 teaspoon at a time, to make a frosting of spreading consistency. Use immediately. If frosting starts to set up, stir in a few more drops of boiling water.
Tuesday, February 8, 2011
PEANUT BUTTER BLOSSOMS #12
Peanut Butter Blossoms #12 from Better Homes and Gardens 100 Best Cookies Periodical
Let me start by saying, WOW! These were so yummy. I've made similar ones before but the difference in this recipe is that the chocolate kiss is placed onto cookie right after baking. Because of this you don't get that weird glaze over chocolate that has been baked--so good!
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 Tablespoons Vanilla
1 3/4 cups all purpose flour
1/4 granulated sugar (for rolling dough in--I omitted this, they are sweet enough for me)
Preheat oven to 350 degrees. In a large bowl combine shortening and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, the brown sugar, baking powder and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in flour.
Place the 1/4 cup granulated sugar in a small bowl. Shape dough into 1 inch balls. Roll balls in sugar to coat (again, I omitted this part). Place balls 2 inches apart on ungreased cooking sheet. I lined mine with parchment paper--nothing ever sticks.
Bake in preheated oven for 10-12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate star into the center of each cookie. (Make sure to have the wrappers off all your kisses before they are done baking to make it quick when placing on dough). Transfer to a wire rack, cool. Makes about 54 cookies (mine only made 46 cookies).
Let me start by saying, WOW! These were so yummy. I've made similar ones before but the difference in this recipe is that the chocolate kiss is placed onto cookie right after baking. Because of this you don't get that weird glaze over chocolate that has been baked--so good!
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 Tablespoons Vanilla
1 3/4 cups all purpose flour
1/4 granulated sugar (for rolling dough in--I omitted this, they are sweet enough for me)
Preheat oven to 350 degrees. In a large bowl combine shortening and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, the brown sugar, baking powder and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in flour.
Place the 1/4 cup granulated sugar in a small bowl. Shape dough into 1 inch balls. Roll balls in sugar to coat (again, I omitted this part). Place balls 2 inches apart on ungreased cooking sheet. I lined mine with parchment paper--nothing ever sticks.
Bake in preheated oven for 10-12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate star into the center of each cookie. (Make sure to have the wrappers off all your kisses before they are done baking to make it quick when placing on dough). Transfer to a wire rack, cool. Makes about 54 cookies (mine only made 46 cookies).
Thursday, February 3, 2011
FUDGE ECSTASIES #8
FUDGE ECSTASIES #8 from Better Homes and Gardens 100 Best Cookies Periodical
1-12 ounce package 2 cups semisweet chocolate pieces
2 ounces unsweetened chocolate chopped
2 Tablespoons butter
2 eggs
2/3 cup sugar
1/4 cup all purpose flour
1 teaspoon vanilla
1/4 teaspoon baking powder
1 cup chopped cashews, pecans, or almonds
Preheat oven to 350 degrees. Grease a cookie sheet; ( I lined my sheets with parchment paper) set aside. In a medium heavy saucepan combine 1 cup of the chocolate pieces, the unsweetened chocolate and butter. Cook and stir over low heat until melted. Remove from heat (I accidentally stirred all 2 cups of chocolate pieces into the pan--I need to put my glasses on sooner than later).
Add eggs, sugar, flour, vanilla and baking powder. Beat with a wooden spoon until combined. Stir in the remaining 1 cup chocolate pieces and nuts.
Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in preheated oven for 8-10 minutes (I baked in convection oven for 9-11 min) or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack, cool. Makes about 36 cookies-I got 39. I didn't care for these, the sugar tasted too grainy for me. Even though I messed up on adding the correct amount of chocolate chips at the beginning I don't think they would have tasted any better, too chocolatey and too grainy. This is the only recipe I wouldn't make again so far. But you all my like it so go for it, perhaps you can improve them!
1-12 ounce package 2 cups semisweet chocolate pieces
2 ounces unsweetened chocolate chopped
2 Tablespoons butter
2 eggs
2/3 cup sugar
1/4 cup all purpose flour
1 teaspoon vanilla
1/4 teaspoon baking powder
1 cup chopped cashews, pecans, or almonds
Preheat oven to 350 degrees. Grease a cookie sheet; ( I lined my sheets with parchment paper) set aside. In a medium heavy saucepan combine 1 cup of the chocolate pieces, the unsweetened chocolate and butter. Cook and stir over low heat until melted. Remove from heat (I accidentally stirred all 2 cups of chocolate pieces into the pan--I need to put my glasses on sooner than later).
Add eggs, sugar, flour, vanilla and baking powder. Beat with a wooden spoon until combined. Stir in the remaining 1 cup chocolate pieces and nuts.
Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in preheated oven for 8-10 minutes (I baked in convection oven for 9-11 min) or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack, cool. Makes about 36 cookies-I got 39. I didn't care for these, the sugar tasted too grainy for me. Even though I messed up on adding the correct amount of chocolate chips at the beginning I don't think they would have tasted any better, too chocolatey and too grainy. This is the only recipe I wouldn't make again so far. But you all my like it so go for it, perhaps you can improve them!
Wednesday, February 2, 2011
CHOCOLATE CHIP COOKIES #10
Chocolate chip cookies #10 from Better Homes and Gardens 100 Best Cookies Periodical
These are your basic chocolate chip cookies except that they are really soft and if you like soft chocolate chip cookies then these are for you!
3/4 cup butter softened
1/4 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
3 cups semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
Preheat oven to 375 degrees. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in the flour. Stir in chocolate pieces.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. I lined mine with parchment paper. Bake in preheated oven for 8 to 9 minutes or until edges are lightly browned. I baked mine in a convection oven for 10 minutes. Transfer cookies to a wire rack, cool. Makes about 60 cookies (It made 74 cookies for me).
These are your basic chocolate chip cookies except that they are really soft and if you like soft chocolate chip cookies then these are for you!
3/4 cup butter softened
1/4 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
3 cups semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
Preheat oven to 375 degrees. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in the flour. Stir in chocolate pieces.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. I lined mine with parchment paper. Bake in preheated oven for 8 to 9 minutes or until edges are lightly browned. I baked mine in a convection oven for 10 minutes. Transfer cookies to a wire rack, cool. Makes about 60 cookies (It made 74 cookies for me).
Friday, January 28, 2011
Peanut Butter Munchies #27
Peanut Butter Munchies #27 from Better Homes and Gardens 100 best cookie periodical
Let me just start by saying these two quotes "I could eat everyone of these!" from my daughter. "Little sandwiches of love" from husband--that is great advertisement for a recipe!!
1 1/2 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 Tablespoon milk
1 teaspoon vanilla
3/4 cup powdered sugar
1/2 cup peanut butter
2 Tablespoon sugar ( I omitted this, they were sweet enough without it)
Preheat oven to 350 degrees. In a medium bowl stir together flour, cocoa powder and baking soda set aside.
In a large bowl combine butter and the 1/4 cup peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar and brown sugar. Beat until well combined, scraping side of bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in flour mixture. Shape dough into 32 balls, each about 1 1/4 inches in diameter. Set aside (I made 36).
In a small bowl combine powdered sugar and the 1/2 cup peanut butter. Beat until smooth, kneading by hand if necessary. Shape mixture into 32 balls (i made 36).
For each cookie, flatten a chocolate dough ball, top with a peanut butter ball. Shape dough around peanut butter ball to enclose. (This part is really sticky and if they weren't so good I would complain about it) Place balls 2 inches apart on a ungreased cookie sheet (I lined mine with parchment paper). Flatten with the bottom of a glass dipped in the 2 tablespoons of sugar (again, I didn't see a reason to do this, I flatten with my fingers).
Bake in preheated oven about 8 minutes (I baked for 10) or just until set and surfaces slightly crack. Cool on cookie sheet for 1 minute, transfer to wire rack and cool. Makes about 32 cookies (I got 36).
Vanilla Bean Biscotti #51
Vanilla Bean Biscotti #51 from Better Homes and Gardens 100 best cookie periodical
1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract (the periodical says that using the bean may be a little more expensive but is worth it. I used extract and I am thinking they are probably right again because for me these weren't great but after you dip anything into a mocha can they ever be truly bad?)
2 3/4 cup flour
1 1/2 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
2 egg yolks
6 Tablespoons butter melted (I used betterlife buttery baking sticks)
If using vanilla bean scrape seeds from pod;discard pod.
Preheat oven to 325 degrees. Lightly grease two cooking sheets; set aside. I lined mine instead with parchment paper. In a large bowl combine flour, sugar, baking powder and salt. Make a well in the center of the flour mixture. Place eggs and egg yolks in well and stir into flour mixture. Add melted butter and vanilla seeds or extract; stir until dough starts to form a ball.
Divide dough into three portions. On a lightly floured surface, shape each portion into a 14 inch loaf. Place two loaves on one pan and one on the other, placing loaves three inches apart on the prepared cookie sheets; flatten slightly until about 1 1/2 inches wide.
Bake in preheated oven on two oven racks for 25 to 30 minutes-switching pan positions at 15 minute mark. (okay, I have to admit it here, I was confused because I put all three loaves on one sheet, I missed the two pan part. So I just put the single pan down one rack and all worked out fine) Cool on cookie sheets for 15 minutes.
Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Place slices on cookie sheets.
Bake an additional 10 minutes. Turn slices over; bake 10-15 minutes more or until crisp and dry (I baked for 20 minutes more). Transfer cookies to wire racks and cool. Makes about 72 cookies (I only made 37 out of this but I should have probably cut them thinner, mine were closer to 3/4 to inch slices).
BLONDIES
Blondies #43 from the Better Homes and Gardens 100 best cookies periodical
Yes, I know this isn't in order, but apparently it was national blondie day last week so I decided to jump ahead and do the patriotic thing and make blondies in honor of this day..haha. These are okay, I way prefer brownies to blondies. I did sprinkle chocolate chips on top which really was an error because after looking over the recipe better it recommended putting then in the main batter which would have probably made them turn out much better-all that said, here goes...
Blondies
2 cups packed brown sugar
2/3 cup butter (I used betterlife buttery baking sticks)
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cup sliced almonds or broken pecans (I substituted 1 3/4cup coconut-which if I were to make these over again, which I won't I would increase the coconut to 2 1/2 cups)
Preheat oven to 350 degrees. Grease a 13X9X2 baking pan; set aside.
In a medium saucepan combine brown sugar and butter. Cook and stir over medium heat until smooth. Cool slightly. Add eggs one at a time, stirring after each addition just until combined. Stir in vanilla. Stir in flour, baking powder and baking soda.
Spread batter in the prepared baking pan. Sprinkle with nuts. Bake for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool slightly in pan on a wire rack. While warm, cut into bars. Makes 36 bars.
Alternate--Chocolate-chunk blondies: Prepare as directed expect reduce nuts to 3/4 cup and stir in 3/4 cup of chopped semisweet or white baking chocolate into batter (again this was my mistake, sprinkling on top causes batter to sink, stirring into batter would have been better-pays to read the directions).
Friday, January 21, 2011
CHOCOLATE REVEL BARS
CHOCOLATE REVEL BARS #6 from Better Homes and Gardens 100 best cookies periodical
1 cup butter softened (I use betterlife buttery baking bars--healthier and don't change taste at all) divided up
2 cups packed brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoon vanilla
2 1/2 cup all purpose flour
3 cups quick-cooking rolling oats (I used old fashioned oats, I like the texture better)
1 1/2 cup semi sweet chocolate pieces
1 14 ounce can sweetened condensed milk (I used fat free and it was still very rich)
1/2 cup chopped walnuts or pecans (I don't like either so I used coconut--will increase to 2-3cups next time
2 teaspoon vanilla (I omitted this last bit of vanilla--it was already rich enough without it)
Preheat oven to 350 degrees. Reserve 2 tablespoons of butter for filling. In a large bowl beat the remaining butter with an electric mixer on med to high speed for 30 seconds. Add brown sugar and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in flour until combined and stir in oats.
For filling, in a medium saucepan combine the reserved 2 tablespoons butter, chocolate pieces and sweetened condensed milk. Cook over low heat until chocolate is melted, stirring occasionally. Remove from heat. Stir in nuts (or coconut) and 2 teaspoon vanilla (again, I deleted this).
Press 2/3 (about 3 1/2 cups) of the oat mixture evenly on bottom of an ungreased 15X10X1 baking pan(hint-if you wet your fingers with water then press the oat mixture it won't stick to your fingers) (I used my medium sized jelly roll pan). Spread with filling. Crumble the remaining oat mixture evenly over top.
Bake in preheated oven about 25-30 minutes or until top is lightly browned, filling will still look moist. Cool in pan. Cut into bars, makes about 60 bars!
Very good, I liked this recipe a lot!! Will definitely remake with lots of coconut!
Next recipe will be Roly Poly Santas-- a little late for the season but they look great!!
Tuesday, January 18, 2011
CUTOUT SUGAR COOKIES #5
CUTOUT SUGAR COOKIES #5 from Better Homes and Gardens 100 Best Cookies Periodical
A quick side note--I do not like baking cutout sugar cookies. I do not have the patience for cutting out cookies and they never keep their shape for me so feel free to let me know how all of you out there do it so well, I could use the information. The plus side of this recipe though is the powdered sugar glaze that made the weird looking shapes I created look very pretty--I was even able to take a few pictures of some that looked quite nice for my cookbook.
3/4 cup butter softened (I used a new product I found called Bestlife buttery baking sticks, they are non-hydrogenated, 0 trans fat, 50% less saturated fat than butter-created by Bob Greene)
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cup all purpose flour
Powdered sugar Frosting (optional)
Colored and or coarse sugar (sprinkles--optional)
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Divide dough in half, cover with plastic wrap and chill for at least 4 hours or until dough is easy to handle.
Preheat oven to 350 degrees. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using 2 1/2 inch cookie or biscuit cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet (I lined mine with parchment).
Bake in preheated oven for 7-9 minutes or until edges are firm and bottoms are lightly browned. (I baked mine for 10 minutes in convection oven and they were very soft and yummy). Transfer cookies to a wire rack; cool.
If desired decorate cookies with Powdered Sugar Glaze and sprinkle with colored or coarse sugar. Makes about 36 cookies-mine made 38.
POWDERED SUGAR GLAZE
In a medium bowl combine 3 cups powdered sugar, 1 Tablespoon milk, and 1 teaspoon vanilla. Stir in additional milk (3-4 more Tablespoons depending on consistency desired) to make spreadable consistency. If desired tint with food coloring. (This recipe made exactly enough frosting for the 38 cookies--no more)
Monday, January 10, 2011
GIANT GINGER COOKIES #4
GIANT GINGER COOKIES #4 from the Better Homes and Garden 100 Best Cookies periodical
I didn't actually see the word giant in the recipe until I already had the first small batch in the oven, with all that said--it is supposed to make 24 large cookies-with my error it made 12 large cookies and 36 small cookies. I don't like molasses but my daughter does and she thought they were wonderful, soft inside and she would be happy to have me make them again.
4 1/2 cups all purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar-I used Wilton's White Sprinkling Sugar-this is to roll the dough in and I did it for a few of the cookies but again this isn't necessary if you don't want the extra calories
Preheat oven to 350 degrees. In large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups of granulated sugar, beat until combined scraping side of bowl occasionally. Beat in eggs and molasses until well combined. Add flour, ginger, baking soda, cinnamon, cloves and salt. Scrape sides and bottoms until well combined.
Place the 3/4 cup coarse sugar in a small bowl for dipping dough into. Use a #20 ice cream scoop or a 1/4 cup measure and shape dough into 2 inch balls. Roll balls in sugar to coat. Place 2 1/2 inches apart on an ungreased cookie sheet. Again, I used a small scoop during the first batch and placed them about 2 inches apart on sheet.
Bake in preheated oven for 11-13 minutes (for large cookies) and 8-10 minutes for small cookies or until lightly browned on bottom and tops are puffy-do not overbake or they will be hard.
Cool on cookie sheet for 2 minutes then transfer to a wire rack. Makes about 24 giant cookies--again, my error made 36 regular size plus 12 giant cookies.
Lookout for cutout sugar cookies with icing this week #5 recipe--my least favorite cookie to make because I don't like doing the cutting out--I am hoping this periodical has some good hints on cutting and transferring to the sheet because that is what always messes me up!
Saturday, January 8, 2011
White Chocolate Candy Cane Drops #3
WHITE CHOCOLATE CANDY CANE DROPS #3 from Better Homes and Gardens 100 Best Cookies periodical
I really didn't think I would like these at all, peppermint in cookies is not my thing unless they are covered in chocolate but OH MY GOSH--these things are great!! A great way to use up those left over candy canes too! I didn't change a thing in this recipe.
8 ounces white baking chocolate, chopped
1/2 cup butter softened
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 3/4 cup flour
2/3 cup finely crushed peppermint candy canes (I placed mine in a sealed zip bag and crushed with mallet)
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper, set aside. I highly recommend this because the candy melts and will get very sticky on a sheet not lined. In a small saucepan cook and stir 4 ounces of the white chocolate over low heat until melted. Cool slightly
In a large bowl or mixer beat butter 30 seconds on medium to high speed. Add sugar, baking powder, and salt. Beat until well combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in melted white chocolate. Add flour, remaining 4 ounces of chopped white chocolate and crushed candy canes.
Drop dough by rounded teaspoons 2 inches apart on sheet. Bake in preheated oven for 8 to 10 minutes (I only baked 8 min) or until lightly browned around edges. Transfer cookies to wire rack, cool. Makes 50 cookies (mine made 52). Could dip half of each cookie in melted candy chocolate for the chocolate fix if so desired :)
#4 is Giant Ginger Cookies and #5 is Cutout Sugar Cookies--be posting soon!
(Wanted to mention that my book Flowers on a Child's Grave...Now What? is available at flowersonagrave.com on ebook right now--with all the tragedy in Millard this week I thought perhaps it would be a good resource for many) Sincerely,Lisa
Tuesday, January 4, 2011
VANILLA PEANUT COOKIES #2
Vanilla Peanut Cookies (I did make a few changes but not many this time) from the Better Homes and Gardens 100 Best Cookies Publication
3/4 cup shortening
2 cups packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 Tablespoon vanilla
1 1/2 cup all purpose flour
2 cups rolled oats (I used old fashioned oatmeal)
1 cup dry roasted peanuts (I used unsalted)-I deleted this for one dozen -husband not like nuts
1/2 cup raisins (I used golden-I don't like the other)
1/2 cup flaked coconut
Preheat oven to 375 degrees (I bake at 350 because I use jelly roll pans and directions on pans told me to). In large bowl beat shortening on med to high for about 30 seconds. Add brown sugar,baking soda and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla till combined. Beat in flour. Add oats, peanuts, raisins and coconut.
Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake for 7-9 minutes or till lightly browned (I cooked all of mine for 9 minutes). Cool on cookie sheet for 2 minutes then transfer to wire rack to cool. Makes exactly 60 cookies
Pretty yummy if you like raisins, peanuts, oats and coconut. For the dozen I made without the nuts I added a little extra coconut to make up for the lack of nuts. They baked a little rounder and were really good as well!
Next recipe will be White Chocolate Candy Cane Drops--I am getting a cavity just reading the title!!
3/4 cup shortening
2 cups packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 Tablespoon vanilla
1 1/2 cup all purpose flour
2 cups rolled oats (I used old fashioned oatmeal)
1 cup dry roasted peanuts (I used unsalted)-I deleted this for one dozen -husband not like nuts
1/2 cup raisins (I used golden-I don't like the other)
1/2 cup flaked coconut
Preheat oven to 375 degrees (I bake at 350 because I use jelly roll pans and directions on pans told me to). In large bowl beat shortening on med to high for about 30 seconds. Add brown sugar,baking soda and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla till combined. Beat in flour. Add oats, peanuts, raisins and coconut.
Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake for 7-9 minutes or till lightly browned (I cooked all of mine for 9 minutes). Cool on cookie sheet for 2 minutes then transfer to wire rack to cool. Makes exactly 60 cookies
Pretty yummy if you like raisins, peanuts, oats and coconut. For the dozen I made without the nuts I added a little extra coconut to make up for the lack of nuts. They baked a little rounder and were really good as well!
Next recipe will be White Chocolate Candy Cane Drops--I am getting a cavity just reading the title!!
Sunday, January 2, 2011
Classic Peanut Butter Cookies
Here is recipe Number 1!! Classic Peanut Butter Cookies from Better Homes and Gardens 100 best cookies magazine/cookbook--I made them almost exactly like the recipe-any of you that know me, know I usually change and tweek any recipe I get so here goes:
1/2 cup butter softened (I used margarine)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cup all-purpose flour
Granulated sugar for rolling dough (I didn't like this part so I used heavier sugar for it-I used White Sparkling sugar by Wilton) Couldn't taste regular sugar but could Wilton
1. Preheat oven to 375 degrees, okay-I used jelly roll pans and the directions on my pans is to bake all recipes 25 degrees less than recipe calls for so I baked mine at 350 degrees. In large bowl combine margarine or butter and peanut butter. Beat at medium to high speed for 30 seconds. Add the 1/2 cup of granulated sugar, brown sugar, baking soda and baking powder. Beat until well combined, be sure to scrape sides and bottom of bowl occasionally. Beat in egg and vanilla until well combined. Beat in flour. Refrigerate dough one hour.
Sidenote--I usually never chill my dough but the cookbook said that when softened butter is used in a recipe the dough gets too sticky to work with and also chilling causes the butter to harden a bit and makes it easier to work with. Also when dough chills the glutens in the dough relax and form a tender cookie--well all this said, the cookbook was right and I learned something today -- to chill my dough when the recipe calls for it)
2. Place additional sugar in a small bowl. (Again--I used Wilton's white sprinkle sugar, I did both and found the Wilton flavor and texture to be way better than regular sugar. Honestly the sugar isn't necessary at all but with the Wilton it just made them look nicer-they sparkle). Shape dough into 1 inch balls and roll in sugar to coat. Place dough 2 inches apart on ungreased cookie sheet-or one lined with parchment paper which I did. Using the tines of a fork (that has been dipped in water in between flattening) flatten balls by making criss cross marks on top.
3. Bake in preheated oven -original recipe says 7 to 9 minutes at 375 degrees, I baked mine 10 minutes at 350 degrees or until the tops are lightly browned. The recipe said nothing about convection baking but I did all three of my cookie sheets on convection baking. Let cool on sheets for 10 minutes and transfer to cooling wire rack. Makes about 36 cookies (mine made 32).
THESE ARE REALLY GOOD--very tender cookies-I would make them again!
Working on cookbook right now, taking photos of food--not as easy as it sounds. Ebook for Flowers on a Child's Grave...Now What? is available at flowersonagrave.com Hard copy to come out in about 4-6 weeks.
NEXT RECIPE to be Vanilla-Peanut Cookies
1/2 cup butter softened (I used margarine)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cup all-purpose flour
Granulated sugar for rolling dough (I didn't like this part so I used heavier sugar for it-I used White Sparkling sugar by Wilton) Couldn't taste regular sugar but could Wilton
1. Preheat oven to 375 degrees, okay-I used jelly roll pans and the directions on my pans is to bake all recipes 25 degrees less than recipe calls for so I baked mine at 350 degrees. In large bowl combine margarine or butter and peanut butter. Beat at medium to high speed for 30 seconds. Add the 1/2 cup of granulated sugar, brown sugar, baking soda and baking powder. Beat until well combined, be sure to scrape sides and bottom of bowl occasionally. Beat in egg and vanilla until well combined. Beat in flour. Refrigerate dough one hour.
Sidenote--I usually never chill my dough but the cookbook said that when softened butter is used in a recipe the dough gets too sticky to work with and also chilling causes the butter to harden a bit and makes it easier to work with. Also when dough chills the glutens in the dough relax and form a tender cookie--well all this said, the cookbook was right and I learned something today -- to chill my dough when the recipe calls for it)
2. Place additional sugar in a small bowl. (Again--I used Wilton's white sprinkle sugar, I did both and found the Wilton flavor and texture to be way better than regular sugar. Honestly the sugar isn't necessary at all but with the Wilton it just made them look nicer-they sparkle). Shape dough into 1 inch balls and roll in sugar to coat. Place dough 2 inches apart on ungreased cookie sheet-or one lined with parchment paper which I did. Using the tines of a fork (that has been dipped in water in between flattening) flatten balls by making criss cross marks on top.
3. Bake in preheated oven -original recipe says 7 to 9 minutes at 375 degrees, I baked mine 10 minutes at 350 degrees or until the tops are lightly browned. The recipe said nothing about convection baking but I did all three of my cookie sheets on convection baking. Let cool on sheets for 10 minutes and transfer to cooling wire rack. Makes about 36 cookies (mine made 32).
THESE ARE REALLY GOOD--very tender cookies-I would make them again!
Working on cookbook right now, taking photos of food--not as easy as it sounds. Ebook for Flowers on a Child's Grave...Now What? is available at flowersonagrave.com Hard copy to come out in about 4-6 weeks.
NEXT RECIPE to be Vanilla-Peanut Cookies
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