Once a month cooking / bulk cooking
Replies
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Yogurt Angel Biscuits
Just heavenly!
These yeast raised biscuits can be reheated, eliminating the frantic rush
to make conventional hot biscuits for a crowd
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1 pint plain yogurt or buttermilk
3 envelopes active dry yeast
2 tsp sugar
2 tsp salt
1/2 tsp baking soda
6 1/2 to 7 cups flour
3 ozs butter or margarine, melted
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Grease or spray with nonstick coating 3 baking sheets, 14 x 11 inches.
In a large non reactive saucepan, heat yogurt or buttermilk until warm,
105 to 115 degrees F. It may curdle, but not to worry. Stir in
yeast, sugar, salt, and baking soda until yeast is dissolved. Stir in 2 cup
flour and the melted butter, mixing well. Stir in enough additional flour
to make a soft manageable dough.
Turn dough onto a floured surface. Cover with waxed paper and let rest for
10 min. Knead for 5 minutes, until smooth
and elastic, working in more flour as needed..
Pat or roll out to 1/2" thickness. Cut with a floured 1 1/2" biscuit
cutter. Don't twist cutter. Place biscuits 1 1/2" apart on prepared baking sheets.
Cover with wax paper or plastic wrap and let rise in warm place until puffy, about 45 min.
Preheat oven to 400 degrees F. Bake biscuits for 12 to 15 minutes or until
lightly browned. Serve hot with butter. Makes about 5 dozen.
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DO AHEAD STRATEGY: Angel biscuits can be reheated. Bake 1 to 2 days in
advance and store at room temperature, or freeze for up to 6 weeks. To
reheat, arrange biscuits on a baking sheet. Reheat in 350 deg. oven for 10 min.0 -
Grandma's Cinnamon Rolls
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4 Tbsp yeast (I use fast-rise yeast)
1/4 C sugar
1 C warm (104°) water
1/2 C sugar
2 Tbsp salt
3/4 C evaporated milk
1 C Crisco
5 egg yolks
2-1/2 C hot (120°) water
10-1/2 C all-purpose flour
melted butter
1 C sugar mixed with 1 Tbsp cinnamon
Icing (recipe below)
Dissolve yeast and 1/4 C sugar in 1 C warm water. Set aside until foamy.
Mix 1/2 C sugar salt, evaporated milk, Crisco and egg yolks in
a large bowl until well blended. Add the hot water and mix. Add 4 C
of the flour and mix well. Add the yeast mixture and blend well.
Add remaining 6-1/2 C flour one at a time, you should have a nice, elastic
dough that is just barely sticky to the touch. Let rest for 5 minutes. Knead
50 times then shape into two long loaves. Let rest 10 minutes. Roll
loaves into rectangles 1/2" thick. Brush with melted butter and sprinkle
with the sugar and cinnamon mixture. Moisten the upper edge of
the dough with water then roll from bottom to top and pinch to seal.
Using a sharp knife, cut dough into 2" rolls. Place side by side
in a greased 10" X 14" pan. Cover lightly with a dish towel and allow
to rise until doubled in bulk (15 min for fast-rise yeast) then bake at 325° for
30 minutes or more until golden on top. Allow to cool in pan. Drizzle
icing over top and wait for the compliments!
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Icing: About 2 C powdered sugar, 2 tsp. Mapline
or 1 tsp. vanilla and enough milk or cream to
make a drizzle. 3-4-5 dozen?, depends on size.0 -
Banana Chocolate Chip Muffins
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8 C. flour
1 T. + 2 t. baking powder
1 1/2 t. salt
1 lb. butter
2 C. brown sugar
8 C. bananas, mashed (about 16) *
8 eggs
1 1/3 C. milk
1T. + 1t. vanilla
3 C. walnuts, toasted
3 C. chocolate chips
Combine dry ingredients except sugar in a LARGE bowl or tub and set aside.
Cream butter and sugar, beat in eggs, stir in milk, vanilla and mashed bananas.
Add wet ingredients to dry ingredients using a large spoon and big strokes to
just combine the mixtures. Do not over mix.
Carefully spoon into well greased muffin tins. Bake at 400 deg. until
done (15 min. approx.) Makes 60+ muffins.
* If you find a real 'deal' on lots of bananas, let them get very ripe (the riper the
better the flavor) and then just plunk them in the freezer, as is with the peel still on, and
they freeze beautifully. Thaw when you want to use them. They are black at this
stage and don't look pretty and when thawed are limp and soft, but work
perfectly in baking and are very easy to mash.0 -
Low Fat Apple Muffins
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4 egg whites, whisked until mixed
4 C. skim milk
1 C. molasses
3/4 C. oil
1 1/3 C. brown sugar
5 1/3 C. AP flour
4 C. oats
1 C. whole wheat flour
2 T. baking powder
2 t. baking soda
2 t. salt
1 T. + 1 t. cinnamon
1 t. nutmeg
5 C. diced apples
Raisins or currants (optional) as desired
Combine all wet ingredients. Combine all dry ingredients, mixing well.
Add wet ingredients to dry ingredients, mixing just until combined. Use a big
spoon and big stokes, do not overmix muffin batter or muffins
will not have the correct texture. Spoon into well greased
or sprayed muffins tins.
Bake at 400 deg. for approx. 15 min. or until done.
Approx 5 doz.0 -
Lively Lemon & Almond Muffins
<*><*><*>
2 1/2 C butter
5 C. sugar
5 lemons, zested (peel grated)
10 eggs
2 1/2 C milk
6 1/4 c flour
1 T. + 2 t. baking powder
2 1/2 t. salt
2 1/2 C almonds, toasted finely ground
Lemon syrup
1 1/4 C. sugar
juice from the 5 lemons
Cream butter & all liquids until smooth
Then add all the dry ingredients (don't over mix). Spoon into well
greased muffins tins. Bake 400 deg. for about 15 min.
To make syrup, put in sugar and juice into a pot, bring to a
boil over moderate heat, stir, let cook until all sugar
is dissolved. Poke holes in top of warm muffins and
brush with syrup, sprinkle with additional sugar.0 -
Morning Glory Muffins
X=X=X=X=X
2 C. raisins
8 C. flour
4 C. sugar
2 T.+ 2 t. baking soda
2 T. + 2 t. cinnamon
2 t. salt
12 eggs
8 C. carrots, grated
4 C. apples, grated
2 C. almonds, sliced & toasted
2 C. coconut, shredded & toasted
2 T. + 2 t. vanilla
2 2/3 C. corn oil
Plump raisins in hot water, then drain.
In a large bowl, whisk eggs, then oil and vanilla, next stir in carrots,
apples, almonds, coconut and raisins.
In another LARGE bowl or tub, mix dry ingredients together well. Pour
wet ingredients over dry and mix with a large spoon using big
strokes until just combines ( don't over mix). Spoon into greased
muffin tins. Makes approx. 6 doz. muffins depending on size.
Bake at 400 deg. for approx. 15 min.0 -
Freeze then Bake Biscuits (2)
Always Ready Biscuits
6 c. flour
1/2 c. dry milk powder
1/4 c. baking powder
1/4 c. sugar
2 tsp. salt
2 tsp. cream of tartar
2 c. shortening
1 1/2 c. water
In a large bowl, mix all dry ingredients together until well combined.
Cut shortening into flour until mixture resembles coarse crumbs.
Using fork, stir in water until mixture is just moistened.
Preheat oven to 400 degrees. Turn dough onto well-floured surface.
Lightly flour your hands and knead dough 8 to 10 times until smooth.
Pat out dough about 3/4-inch thick, cut into 1 1/2-inch squares
or cut with biscuit cutter, do not twist biscuit cutter. Place about 1/2-inch apart on baking sheet and bake 20 to 25 minutes or until golden. Makes about 5 dozen.
To freeze, prepare but do not bake. Freeze then place
in plastic bags. Remove squares as needed and bake frozen for
30 to 35 minutes. Ingredients may be mixed, stored in contain-
er, water added and baked as needed.
* * *
Freezer Biscuits
3 c. sifted flour
2 Tbsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. salt
3 Tbsp. sugar
3/4 c. shortening
2 eggs (don't beat)
3/4 c. milk
Combine flour, baking powder, salt, sugar and cream of
tartar in a bowl until well mixed. Add shortening to flour mixture, cut togeth-
er until mixture is the consistency of cornmeal. Slowly pour
milk into flour mixture. Add eggs and stir to form stiff
dough. Knead 5 times. On lightly floured surface, roll to 1/2-inch thickness and
cut with 1 1/2-inch cutter, don't twist cutter. For immediate use, bake for 10 minutes in
preheated 450 degrees oven.
To freeze, place uncooked biscuits on cookie sheet,
not touching, until frozen. Put them in a plastic bag. Remove
to bake as needed. Thaw before baking. Bake 15 minutes at
450 degrees. Great to make ahead of time for hot biscuits anytime.
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Pineapple Rice Pudding
2 1/2 lbs. rice, cooked
3 cups. sugar
1 (#10) can crushed pineapple, drained
3/4 c. whipping cream, whipped
Fold all together. This makes 50 servings.0 -
Fluffy Pineapple Pie
A low fat dessert
8 pkg. lemon Jell-O
8 c. boiling water
1 tsp. salt
2 qt. canned crushed pineapple and juice
1/2 c. lemon juice
5 tsp. grated lemon rind
24 egg whites
3 c. sugar
8 baked 9-inch pie shells, or graham cracker pie shells
Stir Jell-O in boiling water until dissolved. Add salt, crushed pineapple,
lemon juice and lemon rind. Chill until cold and syrupy.
Check Jell-O mixture often so that it does not totally set.
Beat egg whites until stiff; add sugar gradually and continue beating
until stiff enough to hold up in peaks. Fold into Jell-O mixture.
Divide mixture evenly between baked pie shells. Chill until firm.
Serve plain or with whipped cream.
Makes 8 pies; 48 servings at 6 pieces per pie or 64 servings at 8 pieces per pie.
NOTE: Egg whites are sometimes available in a 1 liter milk carton, ready to use.
Check with the food service/grocery people in your area.0 -
Peach Cobbler
6 (No. 2 1/2) cans sliced peaches
6 c. syrup from peaches
1 1/3 c. brown sugar
1/4 tsp. salt
3/4 c. cornstarch
1 c. orange juice
8 c. sifted flour
1/4 c. baking powder
4 tsp. salt
2 c. shortening
2 c. evaporated milk, diluted with
2 c. water
Drain peaches, spread slices in 2 baking pans, 9 x 14-inches.
Combine syrup, brown sugar and salt; heat to boiling.
Dissolve cornstarch in orange juice and add.
Cook, stirring constantly until thick. Pour over peaches.
Stir flour, baking powder and salt together. Cut shortening into
dry ingredients until mixture resembles coarse cornmeal. Add
diluted milk; mix. Drop by tablespoon over peaches making 48
biscuits. Bake in 425 degrees oven for about 25 minutes.
Serve warm with cream. Serves 48.0 -
Lazy Day Mousse
Quick, easy and impressive!
1 qt. heavy cream
2/3c. sugar
1 pkg. any flavor instant pudding
1 tsp. any flavor extract
Combine the above and mix together, then whip until stiff.
You can fold in chopped fruit, nuts, praline etc. Spoon into individual cups if desired or
layer with pound cake slices or graham crackers in a large pan.
Increase as needed, a great dessert for a crow0 -
Sweet Potato Cinnamon Rolls
3 lb. 2 oz. canned Texas Sweet Potatoes (reserve liquid)
3 1/4 c. sweet potato liquid and or hot water
12 oz. margarine
1/4 c. oil
6 c. brown sugar
6 lbs. white flour, all purpose or bread
1 lb. whole wheat flour
2/3 c. dry milk powder
1 1/2 tsp. salt
1 tsp. nutmeg
7 Tbsp. cinnamon
1/4 c. instant dry yeast
8 c. powdered sugar
1 1/2 tsp. vanilla
Place sweet potatoes, sweet potato liquid, 4 oz. margarine, oil and 2 cups brown sugar
in mixer; mix well with wire whip. Place hook attachment on mixer; slowly mix in
3-1/4 cups reserved sweet potato liquid and/or water. Add flours, dry milk, salt, nutmeg, 1/4 cup cinnamon and yeast. Dough should look like it is too dry.
Beat for 10 minutes. Dough will become more elastic and moist as it mixes.
Let dough rise until double in size. Divide dough into 2 equal sections. Roll out each
section to a 1/2” thick rectangle. Brush with remaining margarine Combine remaining
brown sugar and cinnamon and sprinkle mixture on dough. Roll dough jelly-roll style.
Cut each roll into 35 (4 oz.) portions. Place rolls 3x6 in a 2” steamtable pan sprayed with food release or lined with pan liner. Let rise until double in size.
Bake at 300 Degrees F. (preheated) for 25 minutes, (this must be a convection oven temp.) Try 350 deg. regular oven.
Combine powdered sugar, 1 cup hot water and vanilla. Brush rolls with glaze before serving, if desired. Serve with fresh fruit and a variety of milk. Makes 70 servings.
These rolls are a good source of fiber.0 -
Chocolate Cream Cheese Cookies
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8 ounces cream cheese
1/2 cup butter or margarine -- softened
1 egg
1 1/2 cups sugar
12 ounces chocolate or mini chips
2 1/2 cups flour
1 1/2 tsp baking soda
1/2 cup chopped nuts (optional)
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Beat cream cheese with butter, egg and sugar until light and fluffy. Melt 1
cup of the chocolate chips. Stir into batter. Stir in flour, baking soda and
nuts, if desired, along with remaining chocolate chips. Drop from tablespoon
onto ungreased cookie sheets. Bake one dozen at a time in 350, 10-12 min or
until firm around the edges. Remove from sheets; cool. Makes 4 dozen.
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Whole Wheat Chocolate Chip Cookies
one for me, one for you,
two for me , one for you...
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2/3 c. Crisco
2/3 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. whole wheat flour
1 tsp. soda
1 tsp. salt
12 oz. pkg. chocolate chips
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Mix shortening and butter, sugars, eggs and vanilla. Stir in remaining ingredients.
Chill 1/2 to 1 hour. Heat oven to 375 degrees.
Drop by teaspoons on ungreased cookie sheets.
Bake 8 to 10 minutes. Cool before removing from sheet.
Yields 6 to 7 dozen.
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Chocolate Cookies Supreme
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36 cookies
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2 oz unsweetened chocolate
6 oz semisweet chocolate
2 Tbsp butter
1/4 cup sifted flour
1/4 tsp baking powder
1/8 tsp salt
2 eggs
3/4 cup sugar
2 tsp instant coffee
1/2 tsp vanilla extract
6 oz (1 cup) semisweet chocolate morsels (I use mini's)
8 oz (2-1/4 cups) walnuts or pecans, broken into medium pieces
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Adjust rack one-third down from top of oven. Preheat oven to 350.
Cut foil to fit cookie sheets.
In the top of a small double boiler over hot water on moderate heat
( you can melt in a glass measure in the microwave) melt the unsweetened
and semisweet chocolates and the butter. Stir until smooth. Remove top of double
boiler and set aside to cool completely.
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Sift together the flour, baking powder, and salt. Set aside. In small bowl of electric
mixer, beat the eggs, sugar, coffee and vanilla at high speed for a minute of two. On
low speed add the cooled chocolate mixture, and finally the sifted dry ingredients,
scraping bowl with a rubber spatula as necessary to keep mixture smooth and
beating only until blended. Stir in the chocolate morsels and nuts.
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Drop by heaping teaspoonfuls 1 inch apart (these BARELY spread at all) on aluminum
foil. Bake 10 to 12 minutes, reversing position of cookie sheet if necessary during
baking to insure even browning. Tops will be dry and crisp. Centers should remain
soft and chewy. DO NOT OVERBAKE.
With a wide metal spatula remove cookies to cool on a rack.
You might want to let these stand, or chill them a bit, until the chocolate morsels
reharden before serving. Or you might like them best while the chocolate
morsels are still soft.
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A tip: I dissolve the instant coffee in the barest bit of water and include it in
with the butter and chocolate when they are melting. You must add it at the
beginning as anything cooler added to melted or melting chocolate will
cause it to seize.
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German Chocolate Thumbprint Cookies
1 cup sugar
1 cup evaporated milk
1/2 cup softened margarine
1 tsp. vanilla
3 egg yolks, beaten
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 Chocolate Cake Mix
1/3 cup melted margarine
In a heavy 2-quart saucepan, combine sugar, milk, margarine, vanilla, and egg yolks; blend well.
Cook over medium heat for 10-13 minutes or until thickened and bubbly, stirring frequently.
Stir in coconut and pecans. Remove from heat. Cool to room temperature. Reserve 1 1/4 cups
of topping mixture and set aside. In a large bowl, combine cookie ingredients and remaining
topping mixture; stir by hand until thoroughly moistened.
Heat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased
cookie sheets. With thumb, make an indentation in center of each ball. Fill each indentation
with rounded 1/2 teaspoonful of reserved 1 1/4 cups of topping.
Bake at 350 degrees for 10-13 minutes or until set. Cool for 5 minutes.
Remove from cookie sheets. Cool completely.
Makes approximately 5 dozen cookies0 -
Children's Favorite Cookies
Makes 3 dozen. Oatmeal and peanut butter cookies with Chocolate Chips!
1 c. peanut butter
1 c. margarine
1 c. white sugar
1 c. br. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. flour
2 c. oatmeal
1 1/2 c. choc. chips
Mix together peanut butter and margarine until creamy. Beat in sugars (I reduce white sugar to 1/2 c.)
then beat in eggs and vanilla. Stir in next three ingredients mixing well. Stir in flour, mix, then oatmeal
and choc. chips. Drop onto cookie sheet by tsp. and flatten slightly with a fork. Bake in a preheated
oven 350 deg. for 12 min. approximately. Let cool slightly before removing from pan.0 -
Jam Jams
Makes 24
1 c. br. sugar
1 c. shortening
2 eggs
1 Tbsp. corn syrup
2 tsp. baking soda
1 tsp. vanilla
1 pinch salt
3 1/2 c. flour -- (3 1/2 to 4)
Jam or jelly
Cream sugar and shortening, add eggs, vanilla and syrup and mix well. Add flour gradually with
baking soda and mix. Roll out dough to a little less than 1/4 inch thick. Cut out with round cookie cutters.
Cut a small center circle out of half the cookies. Bake in a lightly greased pan in a preheated oven
350 deg. until lightly brown 8-12 min. When cool, put 2 cookies together with jelly or jam.
Dust with icing sugar if desired.0 -
Neiman's Chocolate Chip Cookies
5 c. large flake oatmeal -- ground*
2 c. butter or marg. (some of ea. tastes best)
4 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 c. white sugar -- (or a little less)
2 c. brown sugar
4 eggs
2 tsp. vanilla
1 tsp. salt
24 oz. choc. chips (2 lrg. bags) -- (I use 1)
8 oz. hersey bar -- grated (opt)
Use a food processor or blender to grind the oatmeal, *( I have used 4 1/2 c. quick oats unground, with success) Combine all dry ingredients well. In a very large bowl, cream butter, eggs and vanilla. Add well mixed dry ingredients to the creamed mixture, combine well. Preheat oven to 375 deg. Drop cookies onto UNGREASED cookie sheet. Bake 9-10 min. Don't over bake and they will be soft and chewy. Store in a glass jar, or freeze. You can freeze the dough for a short time too.
Variations: Divide the batter into 2 or 3 portions before you add the chocolate chips, add chocolate chips to one, raisins and 1 Tsp. cinnamon to another, and 1 heaping Tbsp. cocoa and white chocolate chips to another.
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NOTES : These are THE BEST choc. chip cookies ever! The recipe comes from the internet, and someone was supposed to have been charged $250.00 for the original recipe from Neiman Marcus, a big store in the USA, but the story is just a modern tall tale!0 -
Spotted Fudge Cookies
1 cup butter
2 cups sugar
2 large eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2/3 cup cocoa powder
2 cups all-purpose flour
1 bag (12 oz.) white chocolate chips
Preheat oven to 375 deg. In an electric mixer bowl, cream butter and gradually add
sugar; mix in eggs (one at a time), vanilla, salt, and baking soda. Mix well. Slowly
mix in cocoa powder, and flour; mix until dough comes together. (don't over mix the flour). Stir in white
chocolate chips. Place rounded tablespoonfuls of dough onto ungreased cookie
sheet. Place in oven and turn oven down to 350 deg. and bake for 8 minutes (DO NOT OVERBAKE).
Remove from oven and let stand for a minute or two; remove from cookie sheets and set on
plain paper or glass plates and let cool. Cookies will firm up as they cool.
Makes about 4 dozen cookies.0 -
Banana Drops
2 very ripe bananas
1 c butter -- softened
1 c sugar
1/2 c brown sugar
2 eggs
1 tsp. vanilla
2 c flour
1 tsp. cinnamon -- optional
1 tsp. baking soda
1/2 tsp. salt
1 c peanut butter chips (make mine chocolate!)
1 c walnuts
1 c raisins
Preheat oven to 375 degrees. Mash bananas. Cream together butter and sugars.
Beat in bananas, eggs and vanilla. In separate bowl, combine flour, cinnamon, soda and salt.
Gradually mix in dry ingredients. You may need to add up to 1/2 c. flour more if your bananas
were large. Fold in chips, nuts and raisins. Drop by spoonfuls onto greased cookie sheets.
Bake 12 min. until golden. Remove to wire racks to cool. Makes 48 cookies.
NOTES : These are a soft cake-like cookie, with a good 'banana loaf' flavor.0 -
Freeze then Bake Cookies (2)
* * *
Freezer Chocolate Chippers
3 c. plus 6 Tbsp. flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 c. butter
1 c. plus 2 Tbsp. brown sugar
1 c. plus 2 Tbsp. sugar
1 1/2 tsp. vanilla
3 eggs
3 c. chocolate chips
1 1/2 c. nuts
Mix flour, soda and salt; then set aside. Beat butter,
vanilla and sugars until creamy; then beat in eggs. Gradually
add flour and mix well. Shape into rolls, wrap well in plastic wrap then foil and freeze.
Freeze up to 8 weeks. Slice as needed and bake at 375 degrees
for 8 to 10 minutes.
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Variety Pack Cookies
4 1/3 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. vegetable shortening
1/2 c. butter or margarine softened
1 c. granulated sugar
1 c. firmly packed light brown sugar
2 eggs
1 tsp. vanilla
Beat shortening, butter and sugars until well mixed; beat in eggs
and vanilla. Stir together flour, baking soda and salt. Add flour mixture to egg
mixute and stir to combine until soft dough forms.
Divide dough into 6 equal portions; shape into rolls about
1 1/2 inches in diameter, wrap each in plastic wrap or foil and freeze.
Or, if you prefer, flavor the different portions as directed below.
To bake, slice solidly frozen rolls about 1/4-inch
thick; arrange cookies 2-inches apart on ungreased cookies
sheets and bake in 350 degrees oven for 10 minutes, until lightly
browned. Transfer at once to wire rack to cool.
Variations
Coconut Cookies: Mix 1/2 cup flaked or toasted coconut
into one sixth of master recipe dough. Shape and freeze.
Slice and bake as directed. Makes 30 cookies.
Nutty Cookies: Mix 1/2 cup coarsely chopped
pecans, walnuts or peanuts into one sixth of
master recipe dough. Shape and freeze.
Spicy Cookies: Mix 1/2 to 1 teaspoon ground
cinnamon and 1/4 to 1/2 teaspoon ground nutmeg or mace or 2
teaspoons pumpkin pie spice into one sixth of the master recipe
dough. Shape and freeze.
Chocolate Cookies: Mix 1 square melted and
cooled unsweetened chocolate into one sixth of the master
recipe dough. If desired, add 1/2 cup coarsely chopped nuts.
Shape and freeze.
Cherry Cookies: Mix 1/4 c. finely chopped
candied cherries (both red and green are nice for Christmas)
in one sixth of the master dough.
Shape and freeze.
Butterscotch or Maple Cookies: Mix 1/2
teaspoon of butterscotch or maple flavoring into one sixth of
the master recipe dough. Shape and freeze.
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Cherry Winks
These are wonderful little cookies, tasty and showy, a great addition
to any cookie tray and they freeze well!
2 2/3 c. cornflakes
2 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. margarine
1 c. sugar
2 eggs
2 Tbsp. milk
1 tsp. vanilla
1 c. chopped nuts (opt)
1 c. chopped dates (opt)
1/2 c. finely chopped, drained marashino cherries, plus additional for decoration.
Dayle's NOTE: I have never made these with the nuts or dates, although I have added some choc. chips
and those were excellent! Have some additional cherry pieces for decoration.
Crush cornflakes to measure 1 1/3 c. Set aside. Cream together marg. and sugar.
Beat in eggs one at a time, then milk and vanilla. Mix in baking powder, then flour,
stir in nuts, dates, cherries or choc. chips.
Roll into small balls, roll in cornflake crumbs to coat. Top each ball with a piece of cherry.
Place on greased cookie sheet. Bake until lightly brown. 375 deg. for 10 min.
These are a soft cookie0 -
Hershey's Kiss Peanut Butter Cookies
1 cup brown sugar
1 cup white sugar
1 cup peanut butter
1 1/2 cups Crisco shortening
2 eggs
4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. baking powder
36 Hershey kisses or ex. large choc. chips
Cream together sugars, shortening, and peanut butter. Stir in eggs. Sift together dry ingredients.
Work together all until thoroughly blended. Preheat oven to 375 degrees. Roll dough into 1 inch balls
and roll in granulated sugar to coat. Place balls on a greased cookie sheet and bake
for 9 to 10 minutes, until they spread out and just begin to brown. Remove cookies from oven
and press a Hershey's kiss gently into the center of each cookie. Return to oven and bake for
another 2 to 5 minutes. Allow cookies to cool for 5 to 10 minutes before removing from
cookie sheet. Makes 3 doz.
NOTES : You can use extra large chocolate chips in place of Hershey kisses.0 -
Hey Diddle Diddles
Chocolate Cookies with Peanut Butter Middles!
You can make these regular cookie sized, giant cookie sized or very small cookie sized.
Small ones are great for teas or showers.
Double the batch to fill your freezer.
COOKIE DOUGH
1 1/2 c. flour
1/2 c. cocoa
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. br. sugar
1/2 c. margarine
1/4 c. peanut butter
1 tsp. vanilla
1 egg
FILLING
3/4 c. peanut butter
3/4 c. icing sugar
Cream the margarine, sugar and peanut butter well. Beat in the egg and vanilla.
Stir in the baking soda, then the cocoa and flour. Form this dough into 30 balls for reg. sized cookies.
Combine the filling ingredients and form into 30 balls. With floured hands, shape the chocolate
ball around the peanut butter centers. Place 2 inches apart on an ungreased cookie sheet.
If they are not totally covered that's ok. Flatten slightly with the bottom of a drinking glass
dipped in sugar. Bake in a preheated oven 375 deg. for 7-9 min.
This makes chocolate cookies with soft peanut butter centers that taste like peanut butter cups!0 -
Ginger Sparklers
3/4 c. butter or marg.
1 c. br. sugar
1/4 c. light molasses (not blackstrap)
1 egg
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. gr. ginger
1 tsp. cinnamon
Cream together marg. (butter), brown sugar and molasses. Beat in egg until light and fluffy.
Measure dry ingredients and mix thoroughly. Stir into creamed mixture until well mixed.
Shape into 1 inch balls. Dip in sugar, place 2 inches apart on ungreased cookie sheet.
Bake in a preheated oven 375 deg 8-10 min. Make 3 doz. cookies
NOTES : This makes soft yummy cookies, that are mildly spiced!0 -
Snickerdoodles
An old time favorite!
These cookies are rolled into ball and when baked, spread to make perfectly round cookies.
1 c. margarine
2 c. sugar
2 eggs
2 3/4 c. flour
1 tsp. vanilla
2 tsp. cream of tartar
1 tsp. baking soda
1/2 c. sugar
1 Tbsp. cinnamon
Cream margarine and sugar together, add eggs and vanilla. Blend in flour, cream of tartar and soda.
Mix well. Roll into small balls, the size of large marbles. Combine sugar and cinnamon.
Dip cookie balls into this mixture until well coated. Bake on ungreased cookie sheet until lightly
brown about 10-12 min. in preheated oven 350 deg. 3 dozen cookies.0 -
Dayle's Better for You Cookies
Wholesome Ingredients!
3/4 c margarine or butter
1/2 c liquid honey
1 egg
1 c whole wheat flour
2 c quick oatmeal
1 c raisins (part choc. chips if desired)
1 tsp. baking soda
1 1/2 tsp. baking powder
Cream together butter and honey, beat in egg. Combine flour with baking powder
and soda, stirring into honey mixture. Stir in oats, raisins and choc. chips.
Drop by spoonful onto greased cookie sheet bake at 350 deg. for 10-12 min.
Makes about 3 doz.0 -
Mock Pecan Pies
This makes 6 pies and serves 48
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1 1/2 cup butter or margarine (3 sticks)
3 cup sugar
1 1/2 quarts dark corn syrup
2 tsp ground cinnamon
1 1/2 tsp salt
3 cups eggs (15 medium)
1 1/2 quarts rolled oats
6 unbaked 9" pie shells
Cream butter or margarine and sugar together until light and fluffy.
Add syrup, cinnamon, and salt to creamed mixture.
Mix at low speed 1 minute or until blended.
Add eggs to the creamed mixture. Beat until well mixed about 3 minutes
Stir in oatmeal until it is well mixed. Divide pie filling evenly between
pie shells. Bake for about 45 minutes or until center is firm.
If necessary bake only 2 pies at one time, filling pie shells when
ready to bake. Oatmeal forms a pecan like crust on top of the pie.
Cut each pie into 8 wedges. Serve at room temperature with a dollop
of whipped cream.
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Peach of a Dessert
4 c. butter or margarine
8 c. flour
8 c. sugar
16 tsp. baking powder
pinch of salt
6 c. milk
2 gal. canned peaches
Mix all ingredients except peaches. Pour into bottom of
2 LARGE pans. Pour 1 gallon of peaches per pan, juice and all, on top.
Bake at 400 degrees for 45 to 60 minutes.
Serve chilled topped with whipping cream or serve warm with
ice cream if desired.
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Small Batch
1 1/2 c. margarine
1 c. flour
1 c. sugar
2 Tbsp. baking powder
pinch of salt
3/4 c. milk
1 large can peaches0
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