 |         |  |
 | ||
| | |
| ||
1/4 cup butter
Melt butter in a small saucepan. Mix in sugar to blend; remove from heat. Beat in egg and vanilla. Inn a large bowl, combine raisins and nuts; add flour, baking powder and salt and toss thoroughly. Add butter mixture. Mix to blend thoroughly.
Spray a foil-lined 8 inch square baking pan with Pam. Spread raisin mixture evenly in pan. Bake in a 350 degree oven for 40-45 minutes, until lightly browned and set. Cool on rack. Remove from pan by lifting foil edges. Cut into 12 bars.
2/3 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups raisins
1 cup chopped nuts
1/2 cup flour>br>
1 teaspoon baking powder
1/2 teaspoon salt (optional)
Double recipe to bake in 13x9x2 inch pan. Try adding spices, like cinnamon. Try half brown and half white sugar.
1 package chocolate fudge cake mix
FROSTING:
Preheat oven to 350 degrees. Using solid shortening, grease and flour 15x10x1 inch or 13x9x2 inch baking pan. In large bowl, combine first four ingredients. By hand, stir until well-mixed. Pour into prepared pan. Bake jelly roll pan 20-30 minutes, other pan 25-30 minutes or until a pick inserted in center comes out clean.
1 can cherry pie filling
1 teaspoon almond extract
2 eggs, beaten
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup chocolate chips
While bars cool, prepare frosting. In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, one minute. Remove from heat; stir in chocolate chips until smooth. Pour over cooled bars.
Makes 3 dozen bars.
Recipe from Crystal Mack--1975
1/2 cup butter
Preheat oven to 375 degrees. Spray baking sheets with Pam. Cream butter with sugar, egg yolk and vanilla. Combine flour with salt and baking powder; add to creamed mixture and blend well. Form into balls about 1 inch in diameter. Beat egg white until slightly frothy.
dip dough balls into egg white, then roll in coconut. Place on cookie sheets. Make a shallow depression in center of each cookie, using thumb or back of a small spoon. Spoon 1/2 teaspoon of jam into each depression. Bake 8-9 minutes, or until coconut begins to brown. Cool on baking sheets 1-2 minutes. Remove to rack to finish cooling completely.
Makes about 2 dozen cookies.
1/2 cup sugar
1 egg, separated
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2/3 cup flaked coconut
1/4 cup thick jam
2 cups flour
Sift flour, sugar and salt. Work in butter and vanilla. Add 2 cups nuts; mix well. Form into balls; roll in remaining nuts. Bake 40 minutes at 350 degrees.
1/4 cup sugar
1/2 teaspoon salt
1 cup butter
2 teaspoons vanilla
2-1/2 cup nuts, finely chopped
2 cups powdered sugar
Spread 1 cup powdered sugar on waxed paper. Combine remaining sugar, crumbs, cocoa and pecans in a small bowl; stir in corn syrup and bourbon. Knead until mixture holds together. Roll, a tablespoon at a time, into balls. Roll balls in sugar; place in paper candy cups. Refrigerate several days to mellow.
2-1/2 cups vanilla wafer crumbs
2 tablespoons cocoa, sifted
1 cup chopped pecans
3 tablespoons corn syrup
1/4 cup bourbon
SIFT TOGETHER:
2 cups flour
Turn into Pam-sprayed 15x10x1 inch jelly roll pan or two 9 square pans.
PENUCHE FROSTING:
These are the very best cookies I have ever eaten!
1 teaspoon salt
1/2 teaspoon soda
COMBINE:
3/4 cup butter
1-1/2 cups firmly packed brown sugar
1/2 cup milk in a large saucepan.
Bring to a boil stirring constantly; boil 1 minute
Remove from heat.
STIR IN:
1 cup sifted powdered sugar
1 cup chopped nuts
1 teaspoon vanilla
BLEND IN: dry ingredients.
BAKE at 375 degrees for 25-30 minutes.
DO NOT OVERBAKE!!
Cut into squares while warm.
Cool. Drop 1/2 teaspoonful of Penuche Frosting on each cookie; top each with nut half.
Combine in saucepan 2 cups packed brown sugar, 1/2 cup milk and 1/4 teaspoon salt. Cook over medium heat; stir occasionally, until a little syrup dropped in cold water forms a soft ball (236 degrees). Add 1/4 cup butter and 1 teaspoon vanilla. Cool to lukewarm (110 degrees). Beat until of spreading consistency. If necessary, thin with milk.
2 cups sifted flour
Sift flour and salt together. Cream butter with honey and add to flour. Mix gradually until smooth; add vanilla and pecans. Form dough into small balls and place on prepared baking sheet. Bake at 300 degrees for 25-30 minutes. Roll in powdered sugar while hot. Roll again when cool.
1/2 teaspoon salt
1 cup butter
1/4 cup honey
2 teaspoons vanilla
2 cups chopped pecans
Powdered sugar
Recipe from Faye Robertson--1954
1 cup shortening
Cream shortening and sugar. Add eggs, sweet milk, vanilla and nutmeg; stir well. Mix buttermilk and soda; add to mixture. Mix in enough flour to make a soft dough. Roll dough thin and cut out cookies. Place on greased pan (cookie sheet) and bake at 400 degrees for 10-12 minutes.
3 cups sugar
1 cup sweet milk
2 eggs, slightly beaten
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 cup buttermilk
1-1/2 teaspoons soda
Enough flour to make a soft dough
This recipe was among Mama Cooper's (Basil's grandmother) collection. When Mama Cooper was a young wife, everything was done by hand--no electric mixers. She used a wood cookstove, so control of oven heat was iffy, at best. Milk was defined as sweet, butter, or sour. We don't know how lucky we are today!
1 cup sugar
Mix sugar, graham cracker crumbs and baking powder. Mix in eggs; mix in nuts last.
1 cup graham cracker crumbs
1 teaspoon baking powder
2 eggs, slightly beaten
1 cup chopped nuts
Turn into prepared 8x8x2 inch pan. Bake 25 minutes at 350 degrees. Cut into squares when cool.
CRUST:
FILLING:
Heat oven to 350 degrees. Spray 8x8x2 inch baking pan with Pam.
CRUST: Combine flour and sugar; cut in butter with pastry blender until crumbly. Stir in nuts; press into prepared pan. Bake 12-15 minutes, until lightly golden. Place on rack to cool.
1 cup flour
1/3 cup light brown sugar
1/3 cup butter, cold and cut into pieces
3/4 cup chopped walnuts
1/4 cup honey
1 egg
1 tablespoon lemon juice
8 ounces cream cheese
2 tablespoons milk
1/2 teaspoon vanilla
FILLING:
Place honey, egg, lemon juice, cream cheese, milk and vanilla in large bowl; beat until smooth. Spoon over crust. Bake 25 minutes, or until set. Cool in pan on wire rack. Cut into 16 cookie squares. Top each with slice of fresh fruit, if desired.
1 cup pecans
Heat oven to 350 degrees. Line 13x9x2 inch pan with foil, letting ends extend above pan.
2 cubes butter
2 cups semi-sweet chocolate chips
1 cup sugar
4 large eggs
1 teaspoon vanilla
1-1/4 cups flour
Spread nuts in baking pan; bake 7-10 minutes, stirring once or twice, until toasted. Remove nuts from pan; cool, then coarsely chop.
Meanwhile, melt butter in 3-quart saucepan over medium-low heat. Add chips and stir until melted and smooth. Remove from heat and stir in sugar; add eggs and vanilla and stir briskly until blended. Stir in flour, then 3/4 cup pecans. Pour into lined pan; sprinkle with remaining pecans. Bake 30-35 minutes until pick inserted in center comes out with moist crumbs attached (DON'T OVERBAKE!).
Remove pan to wire rack; cool completely. Lift foil by ends onto cutting board. Peel off foil; cut into squares.
3/4 cup graham cracker crumbs
Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of 9 square baking pan. Bake6-8 minutes at 350 degrees. Cool slightly.
Combine 1 cup butter and chocolate in a heavy saucepan; cook over low heat until melted. Stir in sugar and next 3 ingredients; pour mixture over reserved caramel topping in pan. Bake 50 minutes at 350 degrees. Cool slightly and spread with Chocolate Frosting. Lightly sift powdered sugar over frosting, if desired. Cut into 16 squares.
CHOCOLATE FROSTING:
Combine first three ingredients in a small saucepan; cook over medium heat until mixture thickens. Remove from heat; stir in powdered sugar and vanilla. Yield: about 1 cup
You will think you've died and gone to heaven. These are GOOOOOOD!
3/4 cup finely chopped pecans
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
12 ounce jar caramel topping
3 tablespoons flour
1 cup butter
4 ounces unsweetened chocolate
1-1/2 cups sugar
1 cup flour
4 eggs, beaten
1 teaspoon vanilla
Chocolate Frosting
Combine caramel topping and 3 tablespoons flour, stirring well. Spread topping on crust to within 1/4 inch from edge of pan; set aside.
1 tablespoon butter
2 tablespoons cocoa
2 tablespoons water
1/4 teaspoon vanilla
1 cup sifted powdered sugar
1 cube butter
Heat oven to 350 degrees. Prepare 10x7x3/4 inch baking pan.
Melt butter with sugar, cocoa and vanilla in a heavy medium saucepan over low heat, stirring occasionally. Mix in eggs and flour until just blended.
1 cup sugar
3 tablespoons cocoa
2 teaspoons vanilla
1/2 cup flour
2 eggs, beaten to blend
1-1/2 cups chopped pecans
Stir in pecans; pour into prepared pan. Bake until brownies start to pull away from sides of pan, about 25 minutes. Cool in pan 30 minutes; turn out onto rack and cool completely. Cut into 2 inch squares.
Can be prepared 2 days ahead; wrap tightly.
1 cup flour
Sift together flour, baking powder and salt; set aside. Melt butterscotch chips and butter in top of double boiler over hot (not boiling) water; remove from heat. Stir in sugar until blended; cool about 5 minutes.
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) butterscotch chips
1/4 cup butter
1 cup firmly packed golden brown sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup chopped walnuts
Stir in eggs and vanilla. Blend in and mix well flour mixture; add nuts. Spread in prepared 13x9x2 inch pan.
Bake at 350 degrees 25 minutes or until top is golden and feels soft in center when touched lightly. Cut into 2 inch squares while still warm.
These make chewy squares that are about 1/2 inch to 1/2 inch thick.
Melt chocolate and 3 tablespoons butter over very low heat; stir; cool. Cream 2 tablespoons butter with cream cheese. Gradually add 1/4 cup sugar, creaming until fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla; set aside.
Beat 2 eggs until light-colored. Slowly beat in remaining 3/4 cup sugar until mixture thickens; add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, 1 teaspoon vanilla, nuts and almond extract. Spread half of chocolate batter in prepared 8 inch or 9 inch square pan. Top with cream cheese mixture.
Spoon remaining chocolate batter over top, then zigzag knife thru batter to obtain a marble effect. Bake at 350 degrees about 35-40 minutes.
Cool
Cut into 20 bars or 16 squares.
Recipe from Edna Azeka--1970. I worked with Edna at the San Diego State University School of Business Administration. She was a wonderful person.
Heat oven to 375 degrees. Prepare 13x9x2 inch baking pan.
Melt 3 ounces chocolate in top of double boiler set over gently simmering water. Cream butter with sugars in large mixer bowl. Blend in corn syrup. Beat in eggs, one at a time.
Stir in melted chocolate. Gently fold in flour and pecans; do not overmix. Pour into prepared pan. Bake until set, 25-30 minutes. Cool completely on rack.
Bring cream to boil in small, heavy saucepan; remove from heat. Add semisweet chocolate and stir until melted. Cool to room temperature. Spread glaze evenly over brownies in pan. Refrigerate until firm. Cut into squares and serve.
1 cup flour
Sift first five dry ingredients together.
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup grated carrots
1 cup grated apples
1 cup raisins
1/2 cup powdered sugar
Lemon juice
Cream butter and sugar well. Add egg and vanilla; beat until creamy. Stir in flour mix. Add carrots, apples and raisins. Bake in prepared 13x9x2 inch baking pan at 350 degrees for 40 minutes.
Combine powdered sugar and enough lemon juice to make a glaze; spread on warm cake. Cut in squares when cool.
Heat oven to 350 degrees.
Prepare 9x9 inch baking pan.
Combine brown sugar, butter, eggs and vanilla in large bowl and beat well. Add oats, flour, pudding mix and salt; mix thoroughly.
Stir in raisins. Spread batter in prepared pan; bake until lightly golden, about 35 minutes.
Cool in pan on wire rack; sprinkle with powdered sugar. Cut into bars. Store in an airtight container.
1 can moist coconut
Grate or finely crumb the bread. Chop the coconut up a little, then mix all ingredients and blend well. Pour into prepare 9 inch square cake pan. Bake 35 minutes in 375 degree oven.
Cool slightly; cut into squares and remove from pan.
2 eggs, beaten
1 cup brown sugar
4 slices whole-wheat bread
Makes 16
2-3/4 cups flour
Mix and sift flour, baking powder and salt. Warm oil and add brown sugar; stir until well-mixed. Allow to cool slightly. Add eggs, one at the time, beating well after each. Add dry ingredients, then nuts and chocolate chips. Pour into prepared pan--15x10x1 inch or 13x9x2 inch. Bake 25-30 minutes at 350 degrees. Place on cooling rack; cut into squares when almost cool.
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup oil
1 pound brown sugar
3 eggs
1 cup chopped nuts
1 cup (6 ounces) chocolate chips
Recipe from Faye Robertson--1951
Make crust by combining and creaming butter and brown sugar; add flour and nuts and blend until crumbly. Set aside 1 cup of crumbs. Press remainder into 8 inch square baking pan. Bake at 350 degrees for about 15 minutes; remove from oven and set aside.
Make filling by combining granulated sugar and softened cream cheese; beat until smooth. Add egg, milk, lemon juice and vanilla; beat well. Spread over baked crust; sprinkle reserved crumbs over top and return to oven for 25 minutes longer.
Cool and cut into bars.
MELT 1/2 cup butter in 9 inch square pan
COMBINE:
Add the sifted and liquid ingredients alternately to the butter mixture until blended. Bake in greased pan about 1 hour at 350 degrees.
ADD AND BEAT WELL: 1/2 cup sugar and 1 egg
SIFT TOGETHER:
2-1/2 cups flour
1-1/2 teaspoons soda
1 teaspoon each cinnamon and ginger
1/2 teaspoon salt
1/2 cup molasses
1/2 cup honey
1 cup hot water
Recipe from Glenna Franchi--1991. Glenna was in our bridge group at Westwood Club.
40 saltine crackers
Butter a foil-lined pan (16x11x1 inch).
Recipe from Judy Mack Spain--1984. Judy (Roy and Crystal's daughter) is one of our very favorite young ladies.
1 cup brown sugar
1 cup butter
1 cup (6 ounces) chocolate chips
Finely chopped pecans
Place crackers side by side on sheet.
Boil butter and brown sugar mixture for 3 minutes. Pour over crackers and place in 350 degree oven for 5 minutes.
Remove from oven and sprinkle with chocolate chips; spread chocolate when melted and sprinkle with pecans.
When cool, cut into squares along cracker lines.
1/2 cup butter, melted
Preheat oven to 325 degrees. Prepare 15x10x1 inch jelly roll pan.
In mixing bowl, combine butter, cake mix and 1 egg. Stir until ingredients are just moist.
Keeps well in tightly covered container; can also be frozen.
1 package yellow cake mix
3 eggs
8 ounces cream cheese, softened
1 teaspoon lemon extract
16 ounces powdered sugar
1 cup flaked coconut
1 cup nuts, finely chopped
Do not overmix. Pat cake mixture into bottom of prepared pan.
Lightly beat 2 remaining eggs; add cream cheese, lemon extract and powdered sugar. Beat again. Stir in coconut and nuts. Spread cream cheese mixture evenly over crust and bake for 45-50 minutes, or until golden brown.
Place on wire rack to cool. Cut into 18 bars.
1/2 cup butter, melted
Place butter in medium-sized glass bowl; cook 45 seconds. Add cake mix and 1 slightly beaten egg; mix with a fork. Press into 12x8x2 baking dish. Blend frosting mix and cream cheese; remove and reserve 1/2 cup; set aside.
18 ounce lemon cake mix
3 eggs
8 ounces cream cheese, softened
14 ounce package lemon frosting
Add 2 eggs to remaining frosting mixture and beat 3-5 minutes. Spread over cake mixture. Cook 10 minutes, turning pan 1/4 turn four times during cooking period.
When done, the top will be fairly dry and the sides pulled away from the pan.
DO NOT OVERCOOK!
Cool; spread with reserved frosting mixture. Cut into small squares and serve.
Also works well with chocolate cake and frosting mix.
1/2 cup butter
Heat oven to 350 degrees (325 for glass dish). In 13x9x2 inch baking pan, melt butter in oven. Sprinkle crumbs over butter; mix together and press into pan. Pour milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting into 24 bars.
1-1/2 cups graham cracker crumbs
14 ounce can sweetened condensed milk
6 ounces package semi-sweet chocolate chips
3-1/2 ounce can flaked coconut (1-1/2 cups
1 cup chopped nuts
Store loosely covered at room temperature.
2 squares unsweetened chocolate
Prepare two 8x8x2 inch pans. Melt chocolate with shortening in double boiler. Remove from heat; thoroughly stir in sugar and eggs, then flour, salt and vanilla. Pour into pans; top with nuts. Bake at 400 degrees for 12 minutes, or until done. Cool; cut into squares.
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1/2 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup finely chopped walnuts
1 pound light brown sugar
Mix all ingredients together. Bake in prepared 13x9x2 inch pan at 350 degrees for 30-35 minutes. Cool. Do not cut into squares until completely cool.
2 cups bisquick biscuit mix
2 cups chopped pecans
1/2 teaspoon vanilla
4 eggs, well beaten
Heat oven to moderate--350 degrees. Prepare 13x9x2 inch baking pan.
Sift flour, soda, cinnamon, nutmeg and salt onto waxed paper. Boil raisins rapidly in the 2 cups water in an uncovered medium-sized saucepan for 10 minutes. Transfer raisins to large bowl. Cool to lukewarm. Stir in egg, then shortening and sugar. Stir in flour mixture; add nuts. Turn into prepared pan.
Bake 25 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Frost with Orange Frosting; cut into squares.
ORANGE FROSTING:
Beat 2 cups sifted powdered sugar, 2 tablespoons orange juice and 1 tablespoon melted butter in a bowl until smooth and spreadable.
1-1/2 cups sugar
Heat oven to 350 degrees; prepare baking sheet with PAM Spray
1 egg
1 cup butter, room temperature
3 ounces cream cheese, room temperature
1 tablespoon cocoa
3/4 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla
2-1/4 cups flour
1-1/2 teaspoons baking powder
2 cups pecan pieces, toasted
Beat sugar, egg, butter and cheese in large mixer bowl until creamy and butter and cheese are small lumps (1 minute). Stir in cocoa and salt; stir in milk and vanilla.
Gradually sift flour and baking powder into mixture, a cup at a time; stir in flour just until blended before add more. When all has been added, stir just a few seconds more to mix well. Stir in pecans. Drop batter by heaping teaspoonfuls, 1 inch apart, onto baking sheet.
Bake 12-14 minutes, until edges are brown. Remove to wire rack to cool. Cookies will be quite soft while warm, but will crisp as they cool on rack.
About 5 dozen cookies
3/4 cup butter-flavor Crisco
Heat oven to 375 degrees.
1-1/4 cups firmly packed brown sugar
1 tablespoon vanilla
2 tablespoons milk
1 egg
1-3/4 cups flour
1/2 teaspoon salt
3/4 teaspoon soda
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Cream Crisco, brown sugar, milk and vanilla in large mixer bowl. Blend until creamy; blend in egg. Combine flour, salt and soda; add to creamed mixture. Gradually stir in chocolate chips and nuts.
Drop rounded measuring tablespoonfuls of dough 3 inches apart on ungreased cookie sheets. Bake 8-10 minutes for chewy cookies (will appear light and moist)--DO NOT OVERBAKE!
Bake 11-13 minutes for crisp cookies. Cool on baking sheet 2 minutes; remove to cooling rack.
3 dozen 3 inch cookies
7 ounce package shredded coconut
Heat oven to very slow (250 degrees). Prepare 2 large cookie sheets.
1/3 cup unsifted flour
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla
Combine coconut, flour and salt in a medium-size bowl; stir in milk and vanilla util ingredients are thoroughly moistened. Drop dough by teaspoonful about 1 apart on prepared cookie sheets. (Macaroons will spread very little while they bake.) Bake for 35 minutes, or until golden brown.
Remove to wire racks with a spatula; cool.
Makes about 2 dozen macaroons.
1 cup shortening
Blend shortening, sugar, vanilla, salt and eggs until light and fluffy. Dissolve soda in boiling water, the mix with egg-shortening mixture. Combine flour with oats gradually add to shortening and mix until smooth. Drop cookie dough onto greased baking sheet.
2 cups brown sugar, firmly packed
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1 teaspoon soda
1/4 cup boiling water
2 cups flour
2 cups old-fashioned oats
Bake at 375 degrees for 10-12 minutes; remove from sheet to cooling rack at once.
2-1/4 cups sifted flour
Heat oven to 350 degrees; spray baking sheets with Pam.
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon soda
2 cups old-fashioned oats
1/2 cup shortening
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 cup chopped pecans
1 cup flaked coconut
Sift together flour, salt, baking powder and soda. Stir in oats. Cream shortening and butter; add sugars, eggs and vanilla; cream until fluffy.
Stir in dry ingredients; add pecans and coconut. Mix well; chill dough.
Shape rounded tablespoonfuls of dough into balls.
Place 2 inches apart on prepared baking sheet; flatten with fork.
Bake until done and lightly browned--12-15 minutes.
3/4 cup shortening
Cream shortening, egg, molasses and brown sugar. Combine dry ingredients and add to liquid, a little at a time. Mix well. Chill 3 hours or overnite. Form in small balls and press with fork dipped in water. Bake at 350 degrees for 5-8 minutes.
1 egg
1/4 cup molasses
1 cup brown sugar
2-1/4 cups flour
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon cloves
1-1/2 cups sliced almonds, toasted, divided
2 cubes butter, softened
2 cups sugar
2/3 cup baking cocoa
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
3 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
Heat oven to 350 degrees. Grease a large cookie sheet. Process 3/4 cup of almonds in food processor until ground.
Beat butter in mixer 30 seconds. Add sugar, cocoa, baking powder, soda and salt; beat until combined. Beat in eggs and almond extract. Beat in as much of the flour as you can. Stir in remaining flour, ground almonds and remaining 3/4 cup almonds.
On wax paper, shape dough into two 14” long rolls. Place rolls on prepared cookie sheet at least 5 inches apart; flatten slightly. Bake 25-30 minutes or until wooden pick inserted comes out clean. Cool on cookie sheet 1 hour. Cut each roll diagonally into 1/2” thick slices. Place slices, cut side down on ungreased cookie sheets. Bake 8 minutes. Turn slices; bake 7-9 minutes more, or until cookies are dry and begin to crisp--do not overbake. Remove cookies to wire rack; cool completely.
Filling:
4 ounces softened cream cheese
1/4 cup sugar
1 egg
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/4 cup finely-ground roasted hazelnuts*
Combine cream cheese and sugar in mixing bowl and beat until smooth. Add egg, lemon juice and vanilla; continue beating until well mixed. Use a spatula to fold in hazelnuts.
*To roast hazelnuts, put shelled nuts in a 275 degree oven for 25 minutes, then rub them with a rough cloth to remove their skins.
Brownies:
1 cup semisweet chocolate chips
4 tablespoons butter
3/4 cup flour
2 tablespoons unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup chopped roasted hazelnuts
Melt chocolate chips and butter in a double boiler over simmering water on medium heat. Remove from heat and set aside.
Sift together flour, cocoa, baking powder and salt in a bowl and set aside.
Preheat oven to 350 degrees.
Combine sugar, eggs and vanilla in large mixer bowl and beat until smooth and lemon-colored, about 2 minutes. Beat in melted chocolate mixture, then add flour mixture and continue beating until mixture is smooth. Fold in hazelnuts with a spatula.
Spread half the batter into an 8” square baking pan. Spread filling over chocolate, then gently spread remaining batter over filling. Pull a spatula through layers to create a marbleized effect. Bake about 40 minutes. Allow to cool before cutting into 2” squares.
8 servings
1-1/2 cups old-fashioned rolled oats
1/4 cup shredded coconut
1 cup flour
3/4 cup sugar
1/4 cup butter
2 tablespoons corn syrup
1/4 cup boiling water
1/2 teaspoon soda
1/2 teaspoon coconut extract
Preheat oven to 325 degrees. In a medium bowl, combine oats, coconut, flour and sugar; mix well.
In a small saucepan, combine butter and corn syrup over low heat; cook until the butter is melted.
In a small bowl, combine the boiling water, soda and coconut extract. Stir until dissolved; add to butter mixture.
Stir the liquid mixture into the dry mixture. Drop by spoonfuls onto a greased cookie sheet; press with a fork. Bake 12 minutes, or until lightly golden on the edges.
Makes 30 cookies
1 pound butter (no substitutes) softened
1 cup sifted powdered sugar
3-1/2 cups all-purpose flour
1/2 cup cornstarch
In a mixing bowl, cream butter and sugar. Combine flour and corn-
starch, gradually add to creamed mixture. Pat into an ungreased 15x10x1”
baking pan. Pierce several times with a fork. Bake at 325 degrees for 40-45 minutes, until lightly browned. Cut while warm.
About 6 dozen pieces
4 large egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 cup sugar
2 cups semisweet mini morsels
Preheat oven to 300 degrees. Grease baking sheets.
Beat egg whites, salt and cream of tartar in small mixer bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Gently fold in chocolate morsels; 1/3 cup at a time. Drop by level tablespoon onto prepred baking sheets.
Bake 20-25 minutes or until meringues are dry and crisp. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Store in airtight containers.
About 5 dozen cookies
Get your own Free Home Page