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Peanut Butter and Milk Chocolate Jumbles
Heat oven to 350°F. In large bowl, beat butter, peanut butter and sugar until well blended. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in candy pieces. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.
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Category: Cookies
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Peanut Butter Balls
Mixture 1: Mix and roll into balls. Refrigerate until firm.
Mixture 2: Melt and mix together.
Roll balls into mixture two.
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Category: Cookies
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Peanut Butter Cookies
Stir together flour, soda, and salt. In a mixer bowl beat butter for 30 seconds. Add peanut butter and sugars; beat till fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat till well combined. Shape dough into 1 inch balls; roll in granulated sugar, if desired. Place 2 inches apart on an ungreased cookie sheet; crisscross with the tines of a fork. Bake at 375 for 9-10 minutes . Cool about 1 minute before removing to a wire rack. Makes 48. For an alternative, do not crisscross with a fork. Simply cook as directed. Upon removing cookies from the oven, place a chocolate candy Kiss in the center of each cookie, unwrappped of course. Press slightly and cool completely. You can wrap cookie dough into a 1 inch ball around a candy kiss and cook as directed. This gives you a cookie with a chocolate center. This is also another great alternative.
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Category: Cookies
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Peanut Butter Puffs
For cookie filling, stir together the peanut butter, powdered sugar, 2 tablespoons of butter and vanilla until well mixed. Set aside.
Brush 1 sheet of phyllo dough with some of the melted butter. (Keep remaining sheets covered with a damp towel to prevent them from drying out.) Cut phyllo sheet lengthwise into 4 long strips. Place a slightly rounded teaspoon of the peanut butter filing about 1" from one end of one of the strips. Starting at the same end with the filing, fold a corner of the dough over the filling so it lines up with the other side of the strip, forming a triangle. Continue folding like a flag in a triangular shape, using the entire strip. Repeat with the remaining cut strips and sheets of phyllo. Brush each triangle with melted butter and place on an ungreased cookie sheet, seam side down. Bake in a 400 oven for 6 to 8 minutes or until golden. Cool on wire racks.
Pipe or drizzle the tops of the triangles with melted chocolate (thin chocolate with melted shortening, if necessary). Or, if desired, spread cookies with chocolate and sprinkle with chopped pecans. Cool until chocolate sets. Serve immediately or cover and chill for up to 2 days. Makes 28.
You can freeze the UNFROSTED triangles to have on hand for last minute holiday entertaining or gift giving. Decorate with chocolate and nuts just before serving.
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Category: Cookies
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Peanut Butter Rocky Road ( Microwave )
Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl. Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars.
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Category: Cookies
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Pumpkin Cookies
In a large bowl cream sugar and shortening. Add pumpkin, eggs, and vanilla. Beat well. Sift together dry ingredients and spices. Add to creamed mixture; mix well. Stir in raisins and nuts. Drop by rounded teaspoonfuls onto greased cookie sheet, about 2 inches apart. Bake at 350 degrees for 12 - 15 minutes. Remove and cool. Frost with icing.
Icing:
Mix all ingredients together until smooth. Spread on cooled cookies. Can be made ahead and kept in the refrigerator.
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Category: Cookies
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Quick Macaroons
Grease cookie sheets lightly. Combine and mix well. Drop from teaspoon about 1 inch apart. Bake 8-10 minutes 350~ for 8-10 minutes until delicately brown.
Note. For less waste, double coconut and flavoring and use complete can of condensed milk. For variety, color coconut with food coloring before combine with milk.
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Category: Cookies
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Banana oat cookies
Cream bananas and sugars. Add egg replacer & water and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after each addition. Stir in other ingredients. Press golf ball size scoops onto greased baking sheet 2" apart. Bake at 400 degrees F for 8-10 minutes or until brown. Cool completely before munching.
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Category: Cookies
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Reese Cookies
Mix first 5 ingredients. Pat into jelly roll pan (15.5" x 10.5" x 1"). Melt chocolate in double boiler. Pour on top. Place in refrigerator for about 30 minutes. Cut into squares (or bars) and return to refrigerator. Also good frozen.
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Category: Cookies
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Rocks
Cream shortening and sugar, add eggs beating thoroughly. Measure sifted flour and sift with baking powder, baking soda, salt and spices. Add rolled oats. Add alternately with milk to first mixture. Add nuts and fruit. Mix and drop by teaspoonfuls on oiled baking sheet. Bake in 375 degree oven about 12 minutes. Yields 50 servings.
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Category: Cookies
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Rugelach
Cream margarine with cream cheese in large bowl of electric mixer. Gradually add flour. Blend well. Divide dough into four parts. Chill dough wrapped in waxed paper for 3-4 hours. To shape: On floured surface, roll out one portion and cut into circles w/ round cookie cutter. (You may need to gently knead in a small amount of additional flour). Place 1/2 tsp. of raspberry filling mixture in center of circle. Bring up two sides towards center; or you may fold in half and form a crescent. Roll next portion of dough into a rectangle. Spread chocolate filling mixture onto it. Roll 3rd portion of dough into a matching rectangle and cover chocolate rectangle. Cut into small squares. With last portion of dough, roll out and cut into circles with cookie cutter. Place teaspoonful of apricot filling mixture in center of circles. Top with 1/2 of a dried apricot Bring two sides of dough towards center. If desired, with other half of dough, roll into a large circle, then cut into triangles. Spread apricot, preserve and nut mixture on triangles. Bake in 350 degree oven for 12-13 minutes. While hot, roll in confectioner's sugar. Cool and then put in airtight containers. Later, before serving, roll in confectioner's sugar again. Makes approx. 40 cookies. Keep in airtight containers in a cool place.
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Category: Cookies
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Rum Balls
Crush vanilla wafers very fine. Blend in 1 cup powdered sugar, cocoa and nuts. Mix syrup and rum. Add to wafer mixture and let stand 30 minutes. Form into small balls and roll in additional powdered sugar. Store in airtight containers.
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Category: Cookies
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Sassy Pralines
Place graham crackerson ungreased cookie sheet. Set aside.
Bring butter and brown sugar to a boil. Remove from heat, the add nuts and vanilla.
Pour mixture over graham crackers. Bake at 350 for 10 minutes. Cut each cracker into 4 pieces while still warm.
Variation: Place 10 Hershey bars on top while crackers are still hot! YUM!
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Category: Cookies
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Scotch Teas
Combine butter and sugar in saucepan; cook and stir until butter melts. Remove from heat. Stir in remaining ingredients; mix well. Pour into greased 8-inch square pan. Bake in 350 degree oven 25 minutes. Cool; cut into 24 bars.
NOTE: Cookies will seem soft when baked, but will harden when cold.
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Category: Cookies
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Sesame Treats
Mix first four ingredients together. Mix remaining ingredients in a separate bowl, then stir into dry mixture. Spread into an oiled, square casserole dish. Freeze until firm, then slice into bars and serve.
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Category: Cookies
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Skillet Cookies
Melt margarine in a large frying pan. Add cut up dates, sugar and eggs. Cook over Low heat, stirring constantly until a ball forms, 5-8 minutes. Remove from heat. Cool slightly. Stir in 3 cups cereal nd chopped nuts. Mix well. Sprinkle confectioner's sugar on wax paper. Shape mixture into 2 logs, 2 inches in diameter. Roll in sugar. Wrap in wax paper. Chill. Cut in slices to serve. Can also be frozen by wrapping wax paper logs in foil.=20
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Category: Cookies
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Snow Balls
Combine 1st. 3 ingredients, add nuts and krispies, mix well. Roll in small balls and roll in icing sugar and cocoanut.Refrigerate. Very Good.
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Category: Cookies
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Soft Lemonade Cookies
In a mixing bowl, cream butter and sugar; add eggs. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets.
Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with additional sugar. Cool.
Yield: Approximately 6 dozen.
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Category: Cookies
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Appalachian Mountain Cobbler
Mix until smooth the dry ingredients with the milk and vanilla. Melt butter in 8 x 10" baking pan. Pour batter over melted butter. Place over batter the fruit. Pour over the top, 1 cup fruit juice. Bake in preheated 350 degree oven for 30-35 mins. until light brown.
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Category: Cobblers
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Apple Cake Cobbler
Butter an 8x8" baking dish or casserole. Preheat oven to 425 degrees.
Fruit: In a bowl, mix sliced apples, sugar, cinnamon, salt, and egg. Spead in bottom of prepared dish. Dot with butter.
Cake: Sift together the flour, baking powder, salt, and sugar. Mix the egg, milk, and melted butter and stir into the flour mixture. Spread over top of the apple mixture. Bake 30 minutes until brown on top.
Sauce: mix sugar and cornstarch in a small saucepan. Add boiling water, stirring constantly. Boil 5 minutes. Remove from the heat and stir in butter, vanilla, nutmeg, and salt. Serve cake warm or at room temperature with warm sauce.
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Category: Cobblers
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