Chocolate Dreams
Yield:
Melt
1/2c butter
4 oz unsweetened chocolate (2 squares)
Add
2c sugar
1/2c milk
Cook 5 minutes, stir constantly
Remove from heat
Add
1 tsp vanilla
1c chopped nuts
1c coconut
Fold in
3c uncooked oatmeal
Pour into greased pan or drop from spoon onto waxed paper
Friday, November 29, 2013
Chocolate Marshmallow Creme Fudge
Chocolate Marshmallow Creme Fudge
yield: 9x13 pan
Combine
3c sugar
3/4c butter
2/3c evaporated milk
Bring to a rolling boil, stir constantly
Boil 5 minutes over medium heat, stir constantly
Remove from heat
Add
2c chocolate chips
2c marshmallow creme
1c chopped walnuts
1 tsp vanilla
Beat until well blended
Pour into greased 9x13 pan
Cool
Cut into squares
yield: 9x13 pan
Combine
3c sugar
3/4c butter
2/3c evaporated milk
Bring to a rolling boil, stir constantly
Boil 5 minutes over medium heat, stir constantly
Remove from heat
Add
2c chocolate chips
2c marshmallow creme
1c chopped walnuts
1 tsp vanilla
Beat until well blended
Pour into greased 9x13 pan
Cool
Cut into squares
Oatmeal Chocolate Chip
Oatmeal Chocolate Chip Cookies
yield: 8 dozen
1c butter
1c sugar
1c brown sugar
2 eggs
2 Tbsp water
1 tsp vanilla
1 1/2c flour
1 tsp baking soda
1 tsp salt
3c uncooked oatmeal
2c chocolate chips
1c finely chopped walnuts
Drop by teaspoon onto sheet
Bake 350* for 10 min
yield: 8 dozen
1c butter
1c sugar
1c brown sugar
2 eggs
2 Tbsp water
1 tsp vanilla
1 1/2c flour
1 tsp baking soda
1 tsp salt
3c uncooked oatmeal
2c chocolate chips
1c finely chopped walnuts
Drop by teaspoon onto sheet
Bake 350* for 10 min
Snowballs
Snowballs
yield: 3 1/2 dozen
Cream together
1c butter
1/3c sugar
Add
2 tsp milk
2 tsp vanilla
Add
2c flour
1/2c finely chopped nuts
Chill dough
Form into 1" balls
Place on ungreased sheet
Bake @ 375* for 12-15 min
cool, roll in powdered sugar
yield: 3 1/2 dozen
Cream together
1c butter
1/3c sugar
Add
2 tsp milk
2 tsp vanilla
Add
2c flour
1/2c finely chopped nuts
Chill dough
Form into 1" balls
Place on ungreased sheet
Bake @ 375* for 12-15 min
cool, roll in powdered sugar
Chewy Bars
Chewy Bars
yield : 1 9x11 pan
Cream together
1 stick butter
2c light brown sugar
Add
pinch salt
2 well beaten eggs
Stir in
1 heaping cup flour
1 tsp baking powder
1c pecans, chopped
1 tsp vanilla
Pour into greased 9x11" pan
Bake @ 350* for 30 min
Cool and cut into squares
yield : 1 9x11 pan
Cream together
1 stick butter
2c light brown sugar
Add
pinch salt
2 well beaten eggs
Stir in
1 heaping cup flour
1 tsp baking powder
1c pecans, chopped
1 tsp vanilla
Pour into greased 9x11" pan
Bake @ 350* for 30 min
Cool and cut into squares
Cathedral Windows
Cathedral Windows
yield: 2 logs
Melt:
1 stick butter
2c chocolate chips
Add
1c finely chopped nuts
1 bag colored mini marshmallows
Note: cool the choc mixture before adding the marshmallows
Roll into 2 logs in waxed paper
Chill
Slice into 1/2" slices before serving
yield: 2 logs
Melt:
1 stick butter
2c chocolate chips
Add
1c finely chopped nuts
1 bag colored mini marshmallows
Note: cool the choc mixture before adding the marshmallows
Roll into 2 logs in waxed paper
Chill
Slice into 1/2" slices before serving
Holly Cookies
Holly Cookies
yield: depends on how large the wreaths are
Melt together:
4 c big marshmallows (12/cup)
1 stick butter
Add
2 tsp green food coloring
Add
5c corn flakes
Shape into wreaths and decorate with red hots
yield: depends on how large the wreaths are
Melt together:
4 c big marshmallows (12/cup)
1 stick butter
Add
2 tsp green food coloring
Add
5c corn flakes
Shape into wreaths and decorate with red hots
Toll House Cookies
Toll House Cookies
yield: depends on how small/large the cookies are
2 1/4c flour
1 tsp baking soda
1 tsp salt
2 sticks butter
3/4c sugar
3/4c brown sugar
3 tsp vanilla
2 eggs
2c choco chips
1c chopped nuts
Cream together :
butter, sugars, vanilla
add eggs, beat well
add flour, soda, salt slowly~incorporate well
Add the chips and nuts and mix well
Drop from teaspoon onto greased cookie sheet, bake 9-11 min @ 375*
or
spread onto greased jelly roll pan- bake 20-25 min @ 375*
yield: depends on how small/large the cookies are
2 1/4c flour
1 tsp baking soda
1 tsp salt
2 sticks butter
3/4c sugar
3/4c brown sugar
3 tsp vanilla
2 eggs
2c choco chips
1c chopped nuts
Cream together :
butter, sugars, vanilla
add eggs, beat well
add flour, soda, salt slowly~incorporate well
Add the chips and nuts and mix well
Drop from teaspoon onto greased cookie sheet, bake 9-11 min @ 375*
or
spread onto greased jelly roll pan- bake 20-25 min @ 375*
Shortbread
Shortbread
yield 20-24 pieces
Cream together:
1 1/2 sticks butter
2/3c powdered sugar
Add and knead:
1 3/4c flour
1/2 tsp salt
Pat into bottom of 11" pie plate
Use sharp knife to cut dough into 24 wedges
Prick all over with fork
Bake until pale yellow, firm to touch
Do not allow to brown
Cool, turn out right side up
yield 20-24 pieces
Cream together:
1 1/2 sticks butter
2/3c powdered sugar
Add and knead:
1 3/4c flour
1/2 tsp salt
Pat into bottom of 11" pie plate
Use sharp knife to cut dough into 24 wedges
Prick all over with fork
Bake until pale yellow, firm to touch
Do not allow to brown
Cool, turn out right side up
Pecan Tassies
Pecan Tassies
yield 24 tassies
Cream together:
1/4c butter
3 oz cream cheese
1c flour
1/4 tsp salt
Shape into 24 balls and press into tassie pans
Filling:
2 eggs
1 1/2c brown sugar
1/4 tsp salt
2 Tbsp melted butter
1 tsp vanilla
1c chopped pecans
Pour the filling into the shells
Bake @ 350* for 30 min
yield 24 tassies
Cream together:
1/4c butter
3 oz cream cheese
1c flour
1/4 tsp salt
Shape into 24 balls and press into tassie pans
Filling:
2 eggs
1 1/2c brown sugar
1/4 tsp salt
2 Tbsp melted butter
1 tsp vanilla
1c chopped pecans
Pour the filling into the shells
Bake @ 350* for 30 min
Peanut Butter blossoms
Peanut Butter Blossoms
yield 4 doz
1/2c butter
1/2c peanut butter
1/2c sugar
1/2c brown sugar
1 egg
1 1/3c flour
1 tsp baking soda
1/2 tsp salt
2 Tbsp milk
1 tsp vanilla
48 unwrapped kisses
Mix all ingredients together except the kisses
Roll into 1" balls
bake @350* for 12 minutes
While hot from the oven, insert a kiss in the center
yield 4 doz
1/2c butter
1/2c peanut butter
1/2c sugar
1/2c brown sugar
1 egg
1 1/3c flour
1 tsp baking soda
1/2 tsp salt
2 Tbsp milk
1 tsp vanilla
48 unwrapped kisses
Mix all ingredients together except the kisses
Roll into 1" balls
bake @350* for 12 minutes
While hot from the oven, insert a kiss in the center
Quick Peanut butter blossoms
Quick Peanut Butter Blossoms
yield 5 doz
1 (14 oz) can Eagle brand condensed milk
3/4c peanut butter
2c Bisquick
1 tsp vanilla
Mix together thoroughly
Roll into 1" balls
Bake 375* for 6-8 minutes
When taken from oven, while hot, insert a Hershey kiss in the center
yield 5 doz
1 (14 oz) can Eagle brand condensed milk
3/4c peanut butter
2c Bisquick
1 tsp vanilla
Mix together thoroughly
Roll into 1" balls
Bake 375* for 6-8 minutes
When taken from oven, while hot, insert a Hershey kiss in the center
Vienna Tarts
Vienna Tarts
yield will be determined by the size one cuts the pastry
8 oz cream cheese~ softened
3c flour
1c butter
1/2c milk
Mix above to make pastry
Roll thin
Cut in 2" squares
Bake on ungreased sheet 10-15 min @ 375*
Filling:
nut paste
jam
jelly
yield will be determined by the size one cuts the pastry
8 oz cream cheese~ softened
3c flour
1c butter
1/2c milk
Mix above to make pastry
Roll thin
Cut in 2" squares
Bake on ungreased sheet 10-15 min @ 375*
Filling:
nut paste
jam
jelly
Mini Lady Locks
Mini Lady Locks
yield: 6-7 dozen
clothespins or cut a 1/2" dowel into 4" sections
Mix together with hands:
4c flour
2c butter or margarine (1# butter or 4 sticks )
Blend well
Add:
2 egg yolks
2c sour cream (1 pint)
Mix very well. It will be sticky
Wrap in 2 sheets floured waxed paper
Refrigerate overnight
----------
Divide dough into 4 pieces
Roll into large rectangle (floured) about 1/4" thick
Cut into strips about 6" long and 3/4" wide
Wrap each strip around rods
Place loose end underneath on lightly greased baking sheet
Bake 350* oven for 15 minutes
Remove from rods/pins while hot
Cool and let dry thoroughly
---------
Cream filling for lady locks
Cook to paste
1c milk
2 1/2 Tbsp flour
Cover and cool in refrigerator
----
Beat together until sugars are incorporated and smooth
1c Crisco
1 1/2c powdered sugar
1/2c granulated white sugar
Add this to the cold paste
1 tsp vanilla
Beat with mixer until very light
Add
6 heaping Tbsp marshmallow creme
Mix till no trace of sugar is left
----
Fill horns with pastry bag (10") with #21 tip (big, Wilton)
After using the rods/pins, do not wash but just wipe them off
yield: 6-7 dozen
clothespins or cut a 1/2" dowel into 4" sections
Mix together with hands:
4c flour
2c butter or margarine (1# butter or 4 sticks )
Blend well
Add:
2 egg yolks
2c sour cream (1 pint)
Mix very well. It will be sticky
Wrap in 2 sheets floured waxed paper
Refrigerate overnight
----------
Divide dough into 4 pieces
Roll into large rectangle (floured) about 1/4" thick
Cut into strips about 6" long and 3/4" wide
Wrap each strip around rods
Place loose end underneath on lightly greased baking sheet
Bake 350* oven for 15 minutes
Remove from rods/pins while hot
Cool and let dry thoroughly
---------
Cream filling for lady locks
Cook to paste
1c milk
2 1/2 Tbsp flour
Cover and cool in refrigerator
----
Beat together until sugars are incorporated and smooth
1c Crisco
1 1/2c powdered sugar
1/2c granulated white sugar
Add this to the cold paste
1 tsp vanilla
Beat with mixer until very light
Add
6 heaping Tbsp marshmallow creme
Mix till no trace of sugar is left
----
Fill horns with pastry bag (10") with #21 tip (big, Wilton)
After using the rods/pins, do not wash but just wipe them off
Subscribe to:
Posts (Atom)
