Ingredients:
1 stick margarine or butter
1/2 c cocoa
2 c sugar
1/2 c milk
3 c uncooked oatmeal
1/2 c peanut butter
1 t vanilla
1 1/2 c nuts (optional)
Instructions:
Melt butter in a pot. Add cocoa, sugar and milk and bring to a boil. Remove from heat. Add oats, peanut butter, vanilla and nuts.
Drop by spoonfuls onto cookie sheet lined with waxed paper. Chill.
Store at room temperature.
Sunday, December 19, 2010
Saturday, December 18, 2010
Snickerdoodles
Ingredients:
1 c butter, softened
2 c sugar
2 lg. eggs
1/4 c milk
1 t vanilla
3 3/4 c flour
1 t baking powder
2 t ground cinnamon
3 T sugar
1 1/2 T ground cinnamon
Instructions:
Preheat oven to 375 degrees.
Beat butter till creamy, add sugar. Add eggs, milk and vanilla, beating well.
Combine flour, baking powder, and 2 t cinnamon. Gradually add to butter mixture, beating at low speed just until blended. (This dough can be stored in an airtight container in the refrigerator up to 1 week.)
Combine 3 T sugar and 1 1/2 T cinnamon in a small bowl. Roll dough into 1 1/4 inch balls, and roll in sugar mixture. Place on ungreased baking sheets, and flatten slightly with the bottom of a glass. If desired, you can bake in balls, to make "snowballs."
Bake at 375 degrees for 11-13 minutes or until lightly browned. Cool on the baking sheet for 5 minutes, and then transfer to wire racks to finish cooling (about 30 minutes).
1 c butter, softened
2 c sugar
2 lg. eggs
1/4 c milk
1 t vanilla
3 3/4 c flour
1 t baking powder
2 t ground cinnamon
3 T sugar
1 1/2 T ground cinnamon
Instructions:
Preheat oven to 375 degrees.
Beat butter till creamy, add sugar. Add eggs, milk and vanilla, beating well.
Combine flour, baking powder, and 2 t cinnamon. Gradually add to butter mixture, beating at low speed just until blended. (This dough can be stored in an airtight container in the refrigerator up to 1 week.)
Combine 3 T sugar and 1 1/2 T cinnamon in a small bowl. Roll dough into 1 1/4 inch balls, and roll in sugar mixture. Place on ungreased baking sheets, and flatten slightly with the bottom of a glass. If desired, you can bake in balls, to make "snowballs."
Bake at 375 degrees for 11-13 minutes or until lightly browned. Cool on the baking sheet for 5 minutes, and then transfer to wire racks to finish cooling (about 30 minutes).
Friday, December 17, 2010
Hot Spiced Cider
Ingredients:
8 cups Apple Cider
6 inches stick cinnamon
1 t whole allspice
1 t whole cloves
8 whole cloves (optional)
1 orange, sliced (optional)
Apple Brandy or other liquor (as desired)
Mull the Cider with the spices in a large pot. If desired, stud the (optional) orange slices with the (optional) cloves. Serve into mugs with a shot of Apple Brandy.
Sweeten if desired.
8 cups Apple Cider
6 inches stick cinnamon
1 t whole allspice
1 t whole cloves
8 whole cloves (optional)
1 orange, sliced (optional)
Apple Brandy or other liquor (as desired)
Mull the Cider with the spices in a large pot. If desired, stud the (optional) orange slices with the (optional) cloves. Serve into mugs with a shot of Apple Brandy.
Sweeten if desired.
Hot Buttered Noodles
Ingredients:
1 box Angel Hair Pasta
1 1/2 sticks butter
Ritz Crackers (qty = to taste)
Instructions:
Smash Ritz Crackers into crumbs and pieces. Melt 3/4 stick butter in a skillet. Add the crumbs/pieces and toast them. Once done, set aside.
Boil your pasta using package instructions. Strain. Top with remaining butter and allow to melt. Toss together with toasted cracker crumbs. Top with more crumbs, if desired, and serve.
1 box Angel Hair Pasta
1 1/2 sticks butter
Ritz Crackers (qty = to taste)
Instructions:
Smash Ritz Crackers into crumbs and pieces. Melt 3/4 stick butter in a skillet. Add the crumbs/pieces and toast them. Once done, set aside.
Boil your pasta using package instructions. Strain. Top with remaining butter and allow to melt. Toss together with toasted cracker crumbs. Top with more crumbs, if desired, and serve.
Garlic-Parmesan Biscuits
Ingredients:
1 can of ready-made biscuits
1/2 stick of butter
1/2 t Garlic salt
1/2 c Grated Parmesan Cheese
Herb of your choice
Instructions:
Place the butter in an 8 inch round cake pan in 350 degree oven, to melt. Pull out of oven as soon as it is melted, but not browned. Add 1/2 t garlic salt to the butter.
Cut the biscuits into quarters. Roll each quarter into a bowl of parmesan cheese mixed with the herb of your choice. Then roll in the pan of butter and leave there. Keep doing this until your 8 inch round cake pan is full of biscuit quarters.
Bake according to package instructions. At end of baking, pull out of oven and transfer the biscuit quarters to a serving plate- they will be stuck together in one piece and each person can tear theirs off, as the biscuits are passed at the table.
1 can of ready-made biscuits
1/2 stick of butter
1/2 t Garlic salt
1/2 c Grated Parmesan Cheese
Herb of your choice
Instructions:
Place the butter in an 8 inch round cake pan in 350 degree oven, to melt. Pull out of oven as soon as it is melted, but not browned. Add 1/2 t garlic salt to the butter.
Cut the biscuits into quarters. Roll each quarter into a bowl of parmesan cheese mixed with the herb of your choice. Then roll in the pan of butter and leave there. Keep doing this until your 8 inch round cake pan is full of biscuit quarters.
Bake according to package instructions. At end of baking, pull out of oven and transfer the biscuit quarters to a serving plate- they will be stuck together in one piece and each person can tear theirs off, as the biscuits are passed at the table.
Our Spinach
Ingredients:
1 box frozen chopped spinach, thawed and drained
1 stick butter
1/2 onion, minced
4-5 slices white bread, cubed
3-4 eggs, beaten
1/2 c milk
salt and pepper to taste
Instructions:
Turn heat to medium. Melt 1/4 stick butter in pan and saute the minced onion. Add 2/3 of what is left of the butter and allow to melt. Add the bread cubes and keep turning the onion, butter and bread mixture until the bread is nicely toasted. Remove from pan and set aside.
Turn heat to medium-low. Melt the remaining butter in the pan and add the spinach, milk and eggs. Slowly stir mixture until warmed and add 1/2 the bread mixture to the pan. Keep cooking and stirring until done. Transfer the mixture to a bowl or serving dish and top with remaining bread cubes.
**Some carnivores prefer to start this whole dish by frying bacon in the pan and using bacon drippings instead of butter. They then set aside the crisp bacon to cool and then crumble it. Add 1/2 the crumbled bacon at the same time you add 1/2 the bread cubes mixture. Then top with the other 1/2 of the crumbled bacon at the end.
1 box frozen chopped spinach, thawed and drained
1 stick butter
1/2 onion, minced
4-5 slices white bread, cubed
3-4 eggs, beaten
1/2 c milk
salt and pepper to taste
Instructions:
Turn heat to medium. Melt 1/4 stick butter in pan and saute the minced onion. Add 2/3 of what is left of the butter and allow to melt. Add the bread cubes and keep turning the onion, butter and bread mixture until the bread is nicely toasted. Remove from pan and set aside.
Turn heat to medium-low. Melt the remaining butter in the pan and add the spinach, milk and eggs. Slowly stir mixture until warmed and add 1/2 the bread mixture to the pan. Keep cooking and stirring until done. Transfer the mixture to a bowl or serving dish and top with remaining bread cubes.
**Some carnivores prefer to start this whole dish by frying bacon in the pan and using bacon drippings instead of butter. They then set aside the crisp bacon to cool and then crumble it. Add 1/2 the crumbled bacon at the same time you add 1/2 the bread cubes mixture. Then top with the other 1/2 of the crumbled bacon at the end.
Chinese New Year Cookies
Ingredients:
12 oz semisweet chocolate chips
6 oz butterscotch chips
1 large can chow mein noodles
9 oz can cashews
Instructions:
Melt chips in double boiler, then add nuts and noodles. Be careful not to allow salty sediment at bottom of cashew can to go into the chocolate mixture.
Drop by spoonfuls onto cookie sheet covered with waxed paper. Refrigerate until firm, and then store at room temperature.
12 oz semisweet chocolate chips
6 oz butterscotch chips
1 large can chow mein noodles
9 oz can cashews
Instructions:
Melt chips in double boiler, then add nuts and noodles. Be careful not to allow salty sediment at bottom of cashew can to go into the chocolate mixture.
Drop by spoonfuls onto cookie sheet covered with waxed paper. Refrigerate until firm, and then store at room temperature.
Cherry Coconut Bars
Pastry Ingredients:
1 c flour
1/2 c butter
3 T powdered sugar
Pastry Instructions:
Mix till crumbly. Press into a 9x12x2" baking dish. Bake 15 minutes at 350 degrees.
Filling Ingredients:
2 eggs, beaten
1/3 c flour
1/4 t salt
3/4 c chopped nuts
1/2 c maraschino cherries, halved
1 c sugar
2 t baking powder
1 t vanilla
1/2 c coconut
Filling Instructions:
Mix and carefully spread into baked crust. Bake 20 minutes at 350 degrees. Cool, and cut into bars.
1 c flour
1/2 c butter
3 T powdered sugar
Pastry Instructions:
Mix till crumbly. Press into a 9x12x2" baking dish. Bake 15 minutes at 350 degrees.
Filling Ingredients:
2 eggs, beaten
1/3 c flour
1/4 t salt
3/4 c chopped nuts
1/2 c maraschino cherries, halved
1 c sugar
2 t baking powder
1 t vanilla
1/2 c coconut
Filling Instructions:
Mix and carefully spread into baked crust. Bake 20 minutes at 350 degrees. Cool, and cut into bars.
Coconut Joys
Ingredients:
1/2 c softened butter
2 c powdered sugar
3 c coconut
2 squares unsweetened chocolate
Instructions:
Mix together butter and powdered sugar. Add the coconut. Form into small balls, and make an indent in the center as you place each on a flat sheet covered with waxed paper.
Melt chocolate in a double boiler and spoon it into the indentations.
Store in the refrigerator.
You can place an almond in the center of each for "Almond Joys."
Oatmeal Scotchies
Ingredients:
1 c shortening
1 c brown sugar
1 c white sugar
2 eggs
1 t vanilla
1 1/2 c flour
1 t salt
1 t baking soda
3 c quick oats
1 c chopped pecans
1 c butterscotch chips
Instructions:
Cream sugars and shortening. Add eggs, vanilla and then dry ingredients. Form into long rolls, wrapping them in waxed paper. Chill for several hours. Cut 1/4 inch slices, and place on an ungreased cookie sheet.
Bake at 350 degrees for 10 minutes.
1 c shortening
1 c brown sugar
1 c white sugar
2 eggs
1 t vanilla
1 1/2 c flour
1 t salt
1 t baking soda
3 c quick oats
1 c chopped pecans
1 c butterscotch chips
Instructions:
Cream sugars and shortening. Add eggs, vanilla and then dry ingredients. Form into long rolls, wrapping them in waxed paper. Chill for several hours. Cut 1/4 inch slices, and place on an ungreased cookie sheet.
Bake at 350 degrees for 10 minutes.
Peeling Bells
Ingredients:
2 c flour
1 1/2 t baking powder
6 T butter, softened
1/3 c shortening
3/4 c sugar
1 egg
1 T milk
1 t vanilla
25 maraschino cherries, halved and drained
Instructions:
Mix together flour and baking powder in bowl and set aside.
Cream butter, shortening and sugar. Beat until fluffy. Add egg, milk and vanilla, beating well. Gradually add dry ingredients. Mix well. Cover and chill for 30 minutes, in the bowl.
Shape dough into 8 inch rolls, wrapping rolls in waxed paper, and then chill.
Cut rolls into 1/4 inch slices and place each on an ungreased cookie sheet. Place a cherry half on bottom half of cookie slice (this is the clapper of the bell). Fold in the upper left and upper right, overlapping in center and concealing just the top of the cherry- so that it looks like a bell.
Bake at 350 degrees for 12-14 minutes or until done. Cool on a wire rack.
2 c flour
1 1/2 t baking powder
6 T butter, softened
1/3 c shortening
3/4 c sugar
1 egg
1 T milk
1 t vanilla
25 maraschino cherries, halved and drained
Instructions:
Mix together flour and baking powder in bowl and set aside.
Cream butter, shortening and sugar. Beat until fluffy. Add egg, milk and vanilla, beating well. Gradually add dry ingredients. Mix well. Cover and chill for 30 minutes, in the bowl.
Shape dough into 8 inch rolls, wrapping rolls in waxed paper, and then chill.
Cut rolls into 1/4 inch slices and place each on an ungreased cookie sheet. Place a cherry half on bottom half of cookie slice (this is the clapper of the bell). Fold in the upper left and upper right, overlapping in center and concealing just the top of the cherry- so that it looks like a bell.
Bake at 350 degrees for 12-14 minutes or until done. Cool on a wire rack.
Thursday, December 16, 2010
Puppy Chow
Ingredients:
1 box Crispix (12.3 oz box) cereal
1 stick butter
1 12 oz package chocolate chips
1 c peanut butter
1 lb. powdered sugar
Instructions:
Melt butter first, then add peanut butter. After mixing, add chocolate chips. Place cereal into large bowl. Pour melted mixture over cereal. Put 1 lb powdered sugar in a large grocery bag. Pour Crispix mixture into sack and shake to coat.
Store in an air-tight container.
1 box Crispix (12.3 oz box) cereal
1 stick butter
1 12 oz package chocolate chips
1 c peanut butter
1 lb. powdered sugar
Instructions:
Melt butter first, then add peanut butter. After mixing, add chocolate chips. Place cereal into large bowl. Pour melted mixture over cereal. Put 1 lb powdered sugar in a large grocery bag. Pour Crispix mixture into sack and shake to coat.
Store in an air-tight container.
White Fruit Cookies
Ingredients:
1/2 c shortening
1 1/4 c sugar
1/4 t salt
1/2 c maraschino cherries, quartered
1/2 c coconut
2 T milk
1 3/4 c flour
1 t baking powder
1/2 c nuts
1 t almond extract
2 egg whites, beaten stiff
Instructions:
Cream the shortening and sugar together. Add the dry ingredients. Slowly add milk, almond extract, cherries, coconut and nuts. Beat the egg whites till stiff, then slowly fold into batter. Drop by spoonfuls onto cookie sheets.
Bake at 350 degrees for 12-14 minutes.
1/2 c shortening
1 1/4 c sugar
1/4 t salt
1/2 c maraschino cherries, quartered
1/2 c coconut
2 T milk
1 3/4 c flour
1 t baking powder
1/2 c nuts
1 t almond extract
2 egg whites, beaten stiff
Instructions:
Cream the shortening and sugar together. Add the dry ingredients. Slowly add milk, almond extract, cherries, coconut and nuts. Beat the egg whites till stiff, then slowly fold into batter. Drop by spoonfuls onto cookie sheets.
Bake at 350 degrees for 12-14 minutes.
Seven Layer Bars
Ingredients:
1/4 c butter, melted
1 c graham cracker crumbs
1 c shredded coconut
1 6-oz bag butterscotch chips
1 12-oz. bag chocolate chips
15 oz can sweetened condensed milk
1 c chopped pecans
Instructions:
Pour melted butter into a 9 by 12 by 2 inch pan. Sprinkle crumbs evenly. Press down to form a crust. Layer the remaining ingredients in this order: Coconut, chips, sweetened condensed milk and nuts, then press down.
Bake in a 350 degree oven for 30 minutes. Cool in pan and then cut into small bars.
1/4 c butter, melted
1 c graham cracker crumbs
1 c shredded coconut
1 6-oz bag butterscotch chips
1 12-oz. bag chocolate chips
15 oz can sweetened condensed milk
1 c chopped pecans
Instructions:
Pour melted butter into a 9 by 12 by 2 inch pan. Sprinkle crumbs evenly. Press down to form a crust. Layer the remaining ingredients in this order: Coconut, chips, sweetened condensed milk and nuts, then press down.
Bake in a 350 degree oven for 30 minutes. Cool in pan and then cut into small bars.
Fruit Loop Drops
Ingredients:
2 c Fruit Loops
1 c Rice Krispies
1 c small marshmallows
1/2 c cashews
1 lb white chocolate or white almond bark
Instructions:
Melt chocolate slowly (in double boiler). Add rest of the ingredients. Stir well and drop by spoonfuls on waxed paper. Refrigerate.
2 c Fruit Loops
1 c Rice Krispies
1 c small marshmallows
1/2 c cashews
1 lb white chocolate or white almond bark
Instructions:
Melt chocolate slowly (in double boiler). Add rest of the ingredients. Stir well and drop by spoonfuls on waxed paper. Refrigerate.
Snow Balls
Ingredients:
1 c margarine or butter
1/3 c sugar
2 t water
2 t vanilla
2 c flour
1 c chopped pecans
Instructions:
Cream butter and sugar. Add water and vanilla and mix. Blend in sifted flour and nuts. Chill. Make into balls and bake at 325 degrees 20 minutes or less.
Cool a little and roll in powdered sugar while still a bit warm.
1 c margarine or butter
1/3 c sugar
2 t water
2 t vanilla
2 c flour
1 c chopped pecans
Instructions:
Cream butter and sugar. Add water and vanilla and mix. Blend in sifted flour and nuts. Chill. Make into balls and bake at 325 degrees 20 minutes or less.
Cool a little and roll in powdered sugar while still a bit warm.
Sugar Cookies
Ingredients:
1 1/2 c powdered sugar
1 c butter, softened
1 egg
1 t vanilla
1/2 t almond extract
2 1/2 c flour
1 t baking soda
1 t cream of tartar
Instructions:
In a large bowl, mix together powderd sugar, butter, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar.
Refrigerate 2-3 hours.
Roll on slightly floured pastry cloth and cut as desired. Use lightly greased baking sheet and bake for 7-8 minutes in 378 degree oven.
1 1/2 c powdered sugar
1 c butter, softened
1 egg
1 t vanilla
1/2 t almond extract
2 1/2 c flour
1 t baking soda
1 t cream of tartar
Instructions:
In a large bowl, mix together powderd sugar, butter, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar.
Refrigerate 2-3 hours.
Roll on slightly floured pastry cloth and cut as desired. Use lightly greased baking sheet and bake for 7-8 minutes in 378 degree oven.
Caramel Corn
Ingredients:
1 1/2 c unpopped corn, popped
1 lb light brown sugar
2 sticks butter
1/2 c white corn syrup
1/2 t salt
1/2 t baking soda
Instructions:
Boil all (but popcorn and baking soda) to a soft ball stage. Add 1/2 t baking soda and pour over popped corn and nuts. Roast in 250 degree oven for 1 hour and turn after half an hour.
1 1/2 c unpopped corn, popped
1 lb light brown sugar
2 sticks butter
1/2 c white corn syrup
1/2 t salt
1/2 t baking soda
Instructions:
Boil all (but popcorn and baking soda) to a soft ball stage. Add 1/2 t baking soda and pour over popped corn and nuts. Roast in 250 degree oven for 1 hour and turn after half an hour.
Vanilla Pudding
Ingredients:
1/3 c sugar
3 T flour
1/4 t salt
1 1/4 c milk
1 beaten egg
1 T butter
1 t vanilla
Instructions:
In saucepan combine the first 3 ingredients, gradually add milk. Mix well and stir till thickened and boil over medium heat. Cook and stir 2 minutes more. Very gradually, stir hot mixture into egg. Return to pot and cook and stir till just a boil. Stir in butter and vanilla. Cover surface with waxed paper and cool.
Yields 1 1/2 c
1/3 c sugar
3 T flour
1/4 t salt
1 1/4 c milk
1 beaten egg
1 T butter
1 t vanilla
Instructions:
In saucepan combine the first 3 ingredients, gradually add milk. Mix well and stir till thickened and boil over medium heat. Cook and stir 2 minutes more. Very gradually, stir hot mixture into egg. Return to pot and cook and stir till just a boil. Stir in butter and vanilla. Cover surface with waxed paper and cool.
Yields 1 1/2 c
Fantasy Fudge
Ingredients:
3 c sugar
3/4 c (1 1/2 sticks) butter
1 small can (5 oz) evaporated milk
1 1/2 package Baker's semisweet Baking Chocolate or 1 bag chips
1 jar (7 oz) Marshmallow Creme
1 t vanilla
1 c walnuts or pecans, chopped
Instructions:
Heat sugar, butter, and evaporated milk to full rolling oil over medium heat, stirring constantly. Boil at 234 degrees about 4 mins... remove from heat.
Stir in chocolate and marshmallow creme until melted. Stir in vanilla and nuts.
Spread immediately in greased 9 by 9 inch pan. Cool at room temperature at least 4 hours. Cut into squares. Store in an airtight container. Makes about 3 lbs.
Note- Make sure it's 234 degrees or else will be gritty.
3 c sugar
3/4 c (1 1/2 sticks) butter
1 small can (5 oz) evaporated milk
1 1/2 package Baker's semisweet Baking Chocolate or 1 bag chips
1 jar (7 oz) Marshmallow Creme
1 t vanilla
1 c walnuts or pecans, chopped
Instructions:
Heat sugar, butter, and evaporated milk to full rolling oil over medium heat, stirring constantly. Boil at 234 degrees about 4 mins... remove from heat.
Stir in chocolate and marshmallow creme until melted. Stir in vanilla and nuts.
Spread immediately in greased 9 by 9 inch pan. Cool at room temperature at least 4 hours. Cut into squares. Store in an airtight container. Makes about 3 lbs.
Note- Make sure it's 234 degrees or else will be gritty.
Subscribe to:
Posts (Atom)