This recipe is from my good friend Erin, from high school~ and it is fabulous! Thanks Erin!!!
1 package (2 layer size) devil's food cake
4 oz. Cream cheese
1/2 C. peanut butter
1 egg.
Preheat oven to 375. Place all ingredients in a large bowl and beat with an electric mixer on low for 2-3 minutes (or just stir with a large spoon - I found this method to be less messy).
Shape into 1-inch balls and place on cookie sheet. Flatten each ball, in a criss-cross pattern using a fork dipped in sugar.
Bake 7-8 minutes or until edges of cookies are set. Remove to wire racks and cool completely.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Tuesday, March 25, 2008
Saturday, March 15, 2008
Lemon Custard in Meringue Cups
3 eggs, separated
1/2 tsp vinegar
1/4 tsp vanilla extract
1/8 tsp salt
1 cup sugar
1/3 cup corn starch
1/8 tsp salt
1 cup sugar
1 1/2 cups water
6 Tbsp lemon juice
2 Tbsp butter or margarine
1 Tbsp grated lemon peel
Combine egg whites, vinegar, vanilla, & 1/8 tsp salt. Beat until soft peaks form. Gradually add 1 cup sugar; continue beating until soft peaks form.
Cover baking sheet with parchment paper or foil. Spoon meringue into 8 mounds. Using back of spoon, make 3" cups.
Bake at 350 for 35 minutes. Turn off oven ~ DO NOT OPEN DOOR!! Let dry for 1 hour. When cooled completely store in an air tight container.
Combine cornstarch, 1/8 tsp salt, 1 cup sugar, and water in saucepan. Cook and stir until thick and bubbly (about 2 minutes). Beat egg yolks, add small amount of hot water to the yolks before adding them to the pan. Cook for an additional 2 minutes. Remove from heat.
Blend in lemon juice, butter, & lemon peel. Chill.
Just before serving, fill meringue cups with lemon custard. Top with whipped cream, if desired.
1/2 tsp vinegar
1/4 tsp vanilla extract
1/8 tsp salt
1 cup sugar
1/3 cup corn starch
1/8 tsp salt
1 cup sugar
1 1/2 cups water
6 Tbsp lemon juice
2 Tbsp butter or margarine
1 Tbsp grated lemon peel
Combine egg whites, vinegar, vanilla, & 1/8 tsp salt. Beat until soft peaks form. Gradually add 1 cup sugar; continue beating until soft peaks form.
Cover baking sheet with parchment paper or foil. Spoon meringue into 8 mounds. Using back of spoon, make 3" cups.
Bake at 350 for 35 minutes. Turn off oven ~ DO NOT OPEN DOOR!! Let dry for 1 hour. When cooled completely store in an air tight container.
Combine cornstarch, 1/8 tsp salt, 1 cup sugar, and water in saucepan. Cook and stir until thick and bubbly (about 2 minutes). Beat egg yolks, add small amount of hot water to the yolks before adding them to the pan. Cook for an additional 2 minutes. Remove from heat.
Blend in lemon juice, butter, & lemon peel. Chill.
Just before serving, fill meringue cups with lemon custard. Top with whipped cream, if desired.
Friday, March 7, 2008
Oatmeal Cookies
1 ¼ cup unsifted flour
1 tsp baking soda
½ cup margarine, softened
½ cup butter, softened
¼ cup sugar
¾ cup brown sugar, packed
1 (3.4 oz) package instant vanilla pudding
2 eggs
3 ½ cup quick cooking oats
1 cup chocolate chips (optional)
1 cup raisins (optional)
Mix flour with baking soda. Combine margarine, butter, sugars, & pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in oats, chocolate chips, &/or raisins.
Drop by rounded tablespoonful onto ungreased baking sheets, about 2” apart. Bake at 375° for 10-12 minutes.
1 tsp baking soda
½ cup margarine, softened
½ cup butter, softened
¼ cup sugar
¾ cup brown sugar, packed
1 (3.4 oz) package instant vanilla pudding
2 eggs
3 ½ cup quick cooking oats
1 cup chocolate chips (optional)
1 cup raisins (optional)
Mix flour with baking soda. Combine margarine, butter, sugars, & pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in oats, chocolate chips, &/or raisins.
Drop by rounded tablespoonful onto ungreased baking sheets, about 2” apart. Bake at 375° for 10-12 minutes.
Magic Cookie Bars
½ cup margarine or butter
1 ½ cup graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped nuts
Preheat oven to 350° . In a 13x9” baking pan, melt the butter in the oven.
Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.
1 ½ cup graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped nuts
Preheat oven to 350° . In a 13x9” baking pan, melt the butter in the oven.
Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.
Soft Sugar Cookies
4 eggs, room temperature
2 cups sugar
1 cup sour cream
1 cup butter flavored shortening
1 tsp vanilla
6 cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
With an electric mixer, beat eggs for about 5 minutes. Add sugar, 1/4 cup at a time. Add sour cream, shortening, and vanilla.
Sift together flour, baking powder, baking soda, and salt. Add to egg mixture. Pat out into a round disk and wrap with plastic wrap. Chill for 15-20 minutes.
Roll out dough to about 1/4 - 1/2 inch thickness. Cut out shapes.
Bake in a preheated 350 degree oven for 8-10 minutes. DO NOT BAKE LONGER THAN 10 MINUTES! Let rest for a minute or two before transferring to a wire rack. Frost and decorate with your favorite frosting.
2 cups sugar
1 cup sour cream
1 cup butter flavored shortening
1 tsp vanilla
6 cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
With an electric mixer, beat eggs for about 5 minutes. Add sugar, 1/4 cup at a time. Add sour cream, shortening, and vanilla.
Sift together flour, baking powder, baking soda, and salt. Add to egg mixture. Pat out into a round disk and wrap with plastic wrap. Chill for 15-20 minutes.
Roll out dough to about 1/4 - 1/2 inch thickness. Cut out shapes.
Bake in a preheated 350 degree oven for 8-10 minutes. DO NOT BAKE LONGER THAN 10 MINUTES! Let rest for a minute or two before transferring to a wire rack. Frost and decorate with your favorite frosting.
Soft Chocolate Chips
2 cups flour
1 tsp baking soda
1 cup butter, sofened
3/4 cup packed brown sugar
1/4 cup sugar
1 (3.4 oz) instant vanilla pudding mix
2 eggs
1 tsp vanilla
2 cups semi-sweet chocolate chips
Preheat oven to 350.
Cream together butter, brown sugar, sugar, eggs, and vanilla. Stir in instant pudding. Sift together flour and baking soda, and add until incorporated. Finally add chocolate chips.
Drop by tablespoonful onto un-greased baking sheets. Bake for 10-12 minutes.
*You can change the type of instant pudding and chocolate chips you use to get an entirely different cookie. For example, you can use chocolate pudding and white chocolate chips. Or cream cheese pudding and peanut butter chips. I've even seen someone use pistachio pudding... the sky's the limit. Have fun!*
1 tsp baking soda
1 cup butter, sofened
3/4 cup packed brown sugar
1/4 cup sugar
1 (3.4 oz) instant vanilla pudding mix
2 eggs
1 tsp vanilla
2 cups semi-sweet chocolate chips
Preheat oven to 350.
Cream together butter, brown sugar, sugar, eggs, and vanilla. Stir in instant pudding. Sift together flour and baking soda, and add until incorporated. Finally add chocolate chips.
Drop by tablespoonful onto un-greased baking sheets. Bake for 10-12 minutes.
*You can change the type of instant pudding and chocolate chips you use to get an entirely different cookie. For example, you can use chocolate pudding and white chocolate chips. Or cream cheese pudding and peanut butter chips. I've even seen someone use pistachio pudding... the sky's the limit. Have fun!*
Soft Snickerdoodles
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 3/4 cups flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
Mix:
2 Tbsp sugar
2 tsp ground cinnamon
Preheat oven to 400.
Cream together butter, shortening, sugar, eggs, and vanilla.
Sift together flour, cream of tarter, baking soda, and salt. Add to creamed mixture.
Measure by tablespoonfuls and shape into balls. Roll in sugar/cinnamon mixture.
Place about 2 inches apart on un-greased baking sheets.
Bake 8-10 minutes until set, but not too hard. DO NOT OVER BAKE! Remove immediately from baking sheets to wire rack to cool completely.
1/2 cup butter flavored shortening
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 3/4 cups flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
Mix:
2 Tbsp sugar
2 tsp ground cinnamon
Preheat oven to 400.
Cream together butter, shortening, sugar, eggs, and vanilla.
Sift together flour, cream of tarter, baking soda, and salt. Add to creamed mixture.
Measure by tablespoonfuls and shape into balls. Roll in sugar/cinnamon mixture.
Place about 2 inches apart on un-greased baking sheets.
Bake 8-10 minutes until set, but not too hard. DO NOT OVER BAKE! Remove immediately from baking sheets to wire rack to cool completely.
Homemade Oreos
1 box chocolate cake mix
1/2 cup butter, softened (NOT MELTED)
2 eggs
Combine cake mix, butter, and eggs with electric mixer. The dough will look very dry at first, but when it comes together you'll see it right away.
Measure out by teaspoonfuls and roll into balls. Place about 2 inches apart on an un-greased cookie sheet.
Bake in a preheated 350 oven for 8-9 minutes. Remove immediately from cookie sheet onto a wire rack and cool completely.
Using your favorite frosting, frost the bottom of 1 cookie, and top with another so that the tops of both cookies are facing out.
1/2 cup butter, softened (NOT MELTED)
2 eggs
Combine cake mix, butter, and eggs with electric mixer. The dough will look very dry at first, but when it comes together you'll see it right away.
Measure out by teaspoonfuls and roll into balls. Place about 2 inches apart on an un-greased cookie sheet.
Bake in a preheated 350 oven for 8-9 minutes. Remove immediately from cookie sheet onto a wire rack and cool completely.
Using your favorite frosting, frost the bottom of 1 cookie, and top with another so that the tops of both cookies are facing out.
Soft Peanut Butter Cookies
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 cup peanut butter
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
Cream together butter, shortening, sugar, brown sugar, and eggs. Add peanut butter and vanilla. Sift together flour, baking soda, and salt, and then incorporate with creamed mixture.
Measure out tablespoonfuls of dough and roll into balls. Place about 3 inches apart on lightly greased cookie sheet and make a criss-cross pattern with a fork.
Bake in a pre-heated 375 oven for 8-10 minutes, until set; DO NOT OVER BAKE! Let rest for 2 minutes on cookie sheet before transferring to a wire rack to finish cooling.
1/2 cup butter flavored shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 cup peanut butter
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
Cream together butter, shortening, sugar, brown sugar, and eggs. Add peanut butter and vanilla. Sift together flour, baking soda, and salt, and then incorporate with creamed mixture.
Measure out tablespoonfuls of dough and roll into balls. Place about 3 inches apart on lightly greased cookie sheet and make a criss-cross pattern with a fork.
Bake in a pre-heated 375 oven for 8-10 minutes, until set; DO NOT OVER BAKE! Let rest for 2 minutes on cookie sheet before transferring to a wire rack to finish cooling.
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