Recipz

Archive for the ‘Desserts’ Category

Crust:
2-1/2 c. flour
1 c. butter, melted
2/3 c. pecans, finely chopped
2. T. confectioners sugar

Filling:
3 8-oz. packages cream cheese, softened
2/3 c. sugar
1 14-oz. can sweetened condensed milk
2 t. vanilla
1/2 t. grated lemon peel
4 eggs, lightly beaten

Topping:
1 c. packed brown sugar
1 c. heavy whipping cream
1 c. chopped pecans
1-1/2 t. vanilla

Mix together the crust ingredients. Press into an ungreased 13″x9″ pan.

Bake at 350*F for 20 to 25 minutes or until lightly browned. Cool on a wire rack.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon peel. Add eggs. Beat on low speed just until combined. Pour over crust.

Bake at 350*F for 35 to 40 minutes. Cool on a wire rack.

In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat and stir in pecans and vanilla.

Pour over cheesecake. Refrigerate for 4 hours. Cut into squares.

2-3/4 c. sugar
1 c. corn oil
3 large eggs
1-1/2 t. vanilla extract
1 t. almond extract
3 c. all purpose flour
2 T. poppy seeds
1-1/2 t. baking powder
1/2 t. salt
1-1/2 c. milk

Glaze:
1 c. powdered sugar
1/4 c. orange juice
1/4 t. almond extract

Preheat oven to 350*F. Grease and flour 12-cup bundt pan.

Using electric mixer, beat first five ingredients in large bowl to blend.

Mix flour, poppy seeds, baking powder and salt in medium bowl. Stir dry ingredients alternately with milk into sugar mixture, beginning and ending with dry ingredients.

Pour batter into prepared pan. Bake until tester inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack for 10 minutes.

Meanwhile prepare glaze. Whisk all ingredients in small bowl to blend.

Turn cake onto rack. Spoon glaze over warm cake. Cool cake completely. Slice and serve.

1 c. butter, softened
1 c. firmly packed brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
1-1/2 c. flour
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
3 c. rolled oats, regular or quick
1 c. chocolate chips

Heat oven to 350*F.

Beat butter and sugars until creamy. Add eggs and vanilla; beat well.

Combine flour, baking soda, cinnamon and salt; add to butter mixture, mixing well. Stir in oats and chocolate chips; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely and store in airtight container. Makes about 4 dozen cookies.

(Actually, this recipe is from the Quaker Oats box and is supposed to use raisins instead of chocolate chips.)

4 c. brown sugar
1 c. lard, or butter
1 c. nut meats
1 T. cream of tartar
1 T. baking soda
7 c. flour

Mix sugar, butter, and eggs together. Add milk.

Sift cream of tartar and baking soda with 4 c. flour and mix with first part, then turn on molding board and mix in remaining flour.

Divide into 2 parts; shape into rolls and put in refrigerator overnight.

Slice from end of roll and bake at 425*F.

1 c. sugar
1/2 c. butter
1 egg
2 oz. melted chocolate
2/3 c. buttermilk
1 t. baking soda
1-3/4 c. sifted flour
1/2 c. chopped nuts
1 t. vanilla

Drop. Bake at 350*F.

2 egg whites
1 c. sugar
1/8 t. salt
1-1/2 c. coconut
1-1/2 squares unsweetened chocolate
1/2 t. vanilla

Beat egg whites until stiff and gradually beat in sugar. Add vanilla, fold in coconut and melted chocolate. Drop on greased cookie sheet.

Bake at 325*F for 15-18 minutes.

1 c. butter, room temperature
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
1-1/2 c. oatmeal
2 c. flour
1 t. baking soda
1 t. salt
1 t. vanilla
3 c. chocolate chips
1 c. chopped pecans

Cream butter and sugars. Add eggs and blend. Beat in oatmeal, flour, baking soda, salt, and vanilla, mixing well. Stir in chocolate chips and pecans. Using a 1″ ice cream scoop, place 2″ apart on ungreased cookie sheets.

Bake at 400*F for 10 minutes. Let cookies cool for a few minutes before removing to cooling racks.

3/4 c. margarine
3/4 c. sugar
1 t. vanilla
1 square melted unsweetened chocolate
1 egg
2 T. milk
1-1/2 c. flour
1 t. baking powder
3/4 t. salt
6 oz. chocolate chips

Cream margarine, sugar, vanilla, and melted chocolate. Beat in egg and milk. Add flour, baking powder, and salt, and mix well. Stir in chocolate chips. Drop onto greased cookie sheet.

Bake at 350*F 15-18 minutes.

2 c. flour
1 t. baking soda
3/4 t. salt
1 c. butter or margarine
3/4 c. firmly packed dark brown sugar
1/2 c. granulated sugar
1 t. vanilla
1 egg
1/4 c. sour cream
1 c. coarsely chopped nuts
1 pkg. (8 oz.) Baker’s semi-sweet chocolate, coarsely chopped

Mix flour, baking soda, and salt. Cream butter. Gradually beat in sugars and combine beating until light and fluffy, about 5 minutes. Blend in vanilla, egg, and sour cream. Gradually add flour mixture, beating until smooth after each addition. Stir in nuts and chocolate. Drop by scant quarter- cupfuls onto baking sheets, leaving 2″ between cookies.

Bake at 375*F for 12 minutes or until lightly browned. Remove carefully from sheets; cool on racks. Makes 2 dozen. (Note: you can add 1/2 c. raisins with the nuts or in place of the nuts.)

1 c. butter, room temperature
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
1 t. chocolate extract
2 c. flour
1/2 c. cocoa
3 T. cooking oil
1/2 t. salt
1 t. baking powder
1 t. baking soda
2 c. oatmeal, powdered in food processor
2 c. Nestle mini-chips

Cream together butter and sugars. Add eggs, vanilla, and chocolate extract. Stir in cooking oil, cocoa, and dry ingredients. When blended, add chocolate chips. Using 1″ ice cream scoop, place 2″ apart on ungreased cookie sheets.

Bake at 375*F for 10 minutes. Let cookies cool for a few minutes on cookie sheets before removing to cooling racks.

2 c. sugar
1/2 c. vegetable oil
4 oz. unsweetened chocolate
4 eggs
2 t. vanilla extract
2 c. flour
2 t. baking powder
1/2 t. salt
3/4 c. sifted powdered sugar

Melt chocolate over low heat.

Combine first 3 ingredients in large mixing bowl; beat at medium speed until blended. Add eggs and vanilla, mixing well.

Combine flour, baking powder, and salt.

Add about 1/4 of dry mixture at a time to chocolate mixture, mixing after each addition. Cover and chill dough at least 2 hours.

Shape dough into 1″ balls, and roll in powdered sugar. Place cookies 2″ apart on greased cookie sheets.

Bake at 350*F for 10-12 minutes. Cool on wire racks.

2 c. shortening (part butter, part margarine)
6 T. sugar
4 t. vanilla
4 c. flour
chocolate frosting

Cream margarine. Add sugar, vanilla, flour and salt. Chill dough.

Roll into balls. Flatten slightly.

Bake at 400*F 10-12 minutes.

Frost each cookie with a dab of frosting. Add a piece of pecan on top.

1-1/2 c. butter
1 c. sugar
1 egg
1 t. vanilla
4 c. flour
1 t. baking powder

Cream butter and sugar. Add egg and vanilla; add flour and baking powder. Mix well. Chill slightly.

Press through a cookie press onto ungreased baking sheet.

Bake 8-10 minutes at 400*F.

7/8 c. butter
2 c. brown sugar
3 eggs
1 c. sour milk
1 t. baking soda
1 t. allspice
1 t. cloves
2 t. cinnamon
2 t. baking powder
3 c. flour
1 c. chopped walnut meats
1 c. chopped raisins

Cream butter and sugar; add well-beaten eggs. Alternately add the sour milk in which soda has been dissolved and the other dry ingredients which have been sifted together. Then add floured raisins and walnut meats.

Drop from a teaspoon on greased or floured tin. Allow for spreading.

Bake in moderate oven (375*F) 20 minutes.

1-3/4 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. margarine
1/2 c. dark brown sugar
1/3 c. creamy peanut butter
1 egg, beaten
1 cup shredded Cheddar cheese
1 t. vanilla
strawberry jam

Combine dry ingredients.

Cream butter and sugar; blend in peanut butter, egg, cheese and vanilla. Add dry ingredients.

Roll into balls, make thumbprint on each cookie.

Bake at 350*F. Fill with jam.

1 c. butter
2 3-oz. pkgs. cream cheese, softened
1 c. sugar
1 t. vanilla
1/2 t. baking powder
1/4 t. salt
1 egg
2 T. milk
2 c. sifted flour
3/4 c. nuts
chocolate chips

Cream together butter, cheese, sugar, vanilla and salt. Add egg and milk; beat well. Add flour; stir in nuts and chocolate chips. Drop from teaspoons onto ungreased cookie sheet.

Bake at 350*F for 15-17 minutes.

1-1/4 c. brown sugar
1/2 c. shortening
2 eggs
1 t. vanilla
1-1/2 c. canned pumpkin
2 to 2-1/2 c. sifted flour
4 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 c. raisins
1 c. nuts

Cream shortening and sugar. Add eggs; beat well. Mix in vanilla and pumpkin.

Sift dry ingredients and add to sugar and shortening. Add raisins and nuts.

Drop and bake at 350 to 375*F.

1 c. butter
1-1/2 c. sugar
3 eggs
1 t. vanilla
3-1/2 c. flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt

Cream butter. Add sugar and beat until light and fluffy. Add eggs. Stir in vanilla. Add dry ingredients to creamed mixture. Chill at least 4 hours or overnight.

Roll and cut into shapes as desired.

Bake at 375*F for 6-8 minutes. Frost when cool.

2 c. sugar
1 c. margarine
2 eggs
1 c. buttermilk
1 t. baking soda
1 t. baking powder
4-5 c. flour
1 t. vanilla

Cream sugar and margarine; add eggs and beat until creamy.

Add baking soda to buttermilk.

Sift flour, baking powder, and salt together. Add to creamed mix alternately with buttermilk. Beat. Add vanilla.

Put in freezer overnight.

Roll out on floured board the next day.

Bake at 350*F for 8-10 minutes. Makes approximately 3 dozen large cookies. If desired, ice with frosting.

4 c. sifted flour
2 c. sugar
2 eggs
1 c. butter
1 t. salt
2 t. baking powder
1 t. baking soda
1 c. buttermilk
1 t. vanilla

Drop. Bake at 350*F.

1 c. sugar
1/2 c. shortening
1 large egg
1/2 c. sour milk or buttermilk
salt
2 c. flour
1-1/2 t. baking soda
1 t. vanilla

Drop. Bake at 350*F.

1 c. soft butter
3/4 c. sugar
2 t. vanilla
2 t. rum flavoring
1 egg
3 c. sifted flour
1/4 t. salt
1 t. nutmeg

Cream butter, sugar, and flavorings. Blend in egg.

Sift flour, nutmeg, and salt; add to butter mixture and mix well. Shape pieces of dough on sugared board into long rolls 1/2″ in diameter. Cut in 3″ lengths.

Bake at 350*F for 12-15 minutes. Cool.

Spread frosting on cookies; mark with tines of fork to resemble bark. Sprinkle lightly with nutmeg.

2 c. sweet butter
1 c. sugar
4 c. flour

Cream the butter but do not whip it (1 hour by hand).

Add the sugar and cream thoroughly. Then add the flour 1 c. at a time. Refrigerate the dough in a
closed container until ready to bake.

Slice as for icebox cookies in 1/3″ slices, and bake at 300-325*F on an ungreased cookie sheet for 20-30 minutes. Be sure to bake all the moisture out. Cool on brown paper, and store in an airtight container as soon as cool.

1/2 lb. butter
2/3 c. sugar
1/8 t. salt
3 to 3-1/2 c. flour

Cream butter and salt together. Add sugar gradually and cream again. Work in flour gradually until mixture begins to crumble. Pat out on cookie sheet (with sides) or jelly roll pan to about 1/4″ thick. Prick over surface with fork.

Bake in slow oven (270*F) about 1 hour. Remove from oven. Immediately sprinkle heavily with confectioners sugar and cut into squares. The success of this recipe is using butter. Do not substitute margarine.

1/2 c. cornstarch
1/2 c. powdered sugar
3/4 c. butter
1 c. sifted flour

Mix together all ingredients. Chill for an hour.

Form into 1″ balls. Roll each in a mixture of sugar, cinnamon, nutmeg, allspice. Stamp with cookie stamp or drinking glass.

Bake at 350*F for 20-25 minutes.