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 Posted: Thu Apr 02, 2009 7:19 pm
the recipe section!
links are allowed even wanted if you can find one for your recipe other wise please post pics with the recipe (if you have one for it! xp )
and....
Recipe Name:
prep time/cooking time:
List of ingredients w/ USA measurements:
Method (in steps please):
Cooking tips/ tricks for recipe:
any comments/opinions about the recipe:
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Posted: Tue Apr 07, 2009 7:09 pm
Brittle Meringue Bones
3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla
Preheat oven to 200F. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.
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Posted: Tue Apr 07, 2009 7:11 pm
Sinister Skulls
plastic wrap
1 small party favor plastic skull candy container
1 package cream cheese
1 jar chili sauce or salsa
crackers for spreading
Set the cream cheese out to thaw to room temperature. Line the inside of the plastic skull dish with plastic wrap leaving enough edges to wrap around later. Spoon the softened cream cheese into the plastic-lined skull dish, mashing in as much cream cheese as possible to pick up the most detail in the mold. Scrape any extra cream cheese off the top so it is flat. Close the plastic wrap over the flat cream cheese top and place in the freezer to set. Once set, remove the plastic wrap from the skull dish, and carefully wrap in foil to cushion the face shape. Line the skull dish with fresh plastic wrap to make more cream cheese skulls. Store in the freezer until night before the party, then thaw in the refrigerator. To serve, place the skull in a shallow dish, garnish with your preferred bloody salsa or chili mixture, including inside the eye sockets, and stab with your favorite spreader. You can extend the time before needing to refill by placing the skull on half a block of cream cheese, but cover the plain cream cheese with enough sauce so you can only see the skull above the "blood."
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Posted: Tue Apr 14, 2009 2:37 pm
i got this from the cake and cookie club online monthly newsletter via e-mail and i figure you guys would like the rest of the recipes so here they are (: Chocolate Ladies
the Cookie.Ingredients:1 c. butter, softened 1 8-ounce package cream cheese, softened 1 c. sugar 1/2 tsp. vanilla 2 T. grated orange peel 2 1/2 c. all-purpose flour 1/2 tsp. salt 1 1/4 c. blanched almonds, chopped very fine, divided Directions:Cream butter and cream cheese. Beat in sugar, vanilla and orange peel until light and fluffy. Mix in flour, salt and 1 c. almonds. Shape into 1-inch balls. Place on ungreased cookie sheet; flatten with glass dipped in additional sugar. Bake at 325 degrees for 13 to 15 minutes (cookies do not brown). Remove from cookie sheets and let cool a bit before frosting. Chocolate Glaze.Ingredients:4 ounces semi-sweet chocolate 1/4 c. butter Directions:Combine chocolate and butter in a small saucepan. Stir over low heat until melted (or you can melt in the microwave). Spoon about 1/2 tsp. glaze in center of each cookie and spread slightly with the back of the spoon. Sprinkle with remaining almonds. Makes 6 dozen. Good keepers! The cake and cookie club archives and website
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Posted: Tue Apr 14, 2009 5:17 pm
Butter Pecan Cookie
Ingredients:
1/2 c. (1 stick) unsalted butter, room temperature
1/3 c. sugar plus additional for coating
1 tsp. vanilla extract
1/8 tsp. salt
1 c. flour
3/4 c. chopped pecans
Directions:
Preheat oven to 350 degrees. Cream butter for about 1 minute. Add 1/3 c.
sugar and cream until light; about 1 minute more. Beat in vanilla, salt and
flour. Fold in pecans. Roll into small balls and roll in sugar. Gently
flatten with a glass. Bake 15 to 18 minutes or until golden brown.
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Posted: Tue Apr 14, 2009 5:22 pm
Pumpkin Streusel Cheesecake Bars
Cookie Base.
Ingredients:
1 pouch (1 pound 1.5 ounce) oatmeal cookie mix
1/2 c. crushed gingersnap cookies
1/2 c. finely chopped pecans
1/2 c. cold butter or margarine
Directions:
Heat oven to 350 degrees. In large bowl, stir together cookie mix, crushed
cookies and pecans. Cut in butter using a pasty blender or fork until
mixture is crumbly. Reserve 1 c. mixture for topping. Press remaining
mixture in bottom of ungreased 9x13-inch pan. Bake for 10 minutes. Cool 10
minutes.
Filling.
Ingredients:
3 8-ounce packages cream cheese, softened
1 c. sugar
1 large can of pumpkin (not pumpkin pie mix)
3 T. all-purpose flour
2 T. pumpkin pie spice
3 T. whipping cream
4 eggs
Directions:
In a large bowl, beat cream cheese and sugar with an electric mixer on
medium speed until smooth. Add remaining filling ingredients and beat until
well blended. Pour over warm cookie base and sprinkle with reserved topping.
Bake for 35 to 40 minutes or until center is set. Cool for 30 minutes.
Refrigerate about 2 hours or until chilled.
Toppings.
Ingredients:
1/3 c. chocolate topping
1/3 c. caramel topping
Directions:
Before serving, drizzle with chocolate and caramel toppings. For bars, cut
into 6 rows by 4 rows. Store covered in refrigerator.
Tips:
For high altitude (3500-6500ft.) bake for 40 to 45 minutes. A food processor
can be used for even easier preparation. Place cookie base ingredients in
processor bowl; pulse until crumbly. Reserve 1 cup for topping. Press
remaining cookie base mixture in pan. Place filling ingredients in processor
bowl; pulse until well blended. Continue recipe as directed. To drizzle the
toppings easily, place each topping in a small food storage plastic bag,
snip off a small corner of each bag and squeeze to drizzle toppings over
bars.
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Posted: Tue Apr 14, 2009 5:34 pm
Power House Cookies
Ingredients:
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/3 c. butter
1 c. packed dark brown sugar
1 c. granulated sugar
1/2 c. cooking oil
2 eggs
1 tsp. vanilla
1 1/2 c. regular rolled oats
1 c. coconut
1 c. raisins
1 c. semi-sweet chocolate pieces
1/2 c. chopped walnuts
Directions:
In a bowl, stir together flour, baking soda and salt; set aside. In a very
large mixing bowl, beat butter with an electric mixer for 30 seconds. Beat
in sugars, oil, eggs and vanilla. Add flour mixture; beat until well
combined. Stir in rolled oats, coconut, raisins, chocolate pieces and
walnuts. Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet.
Bake in a 325-degree oven for 10 to 12 minutes or until edges are lightly
browned. Cool 1 minute on cookie sheet and then transfer to wire racks to
cool.
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Posted: Tue Apr 14, 2009 5:37 pm
Cow Pie Cookies
They taste better than the title sounds! It makes a ton of cookies so twice a year is about all I can handle.
Ingredients:
12 eggs
4 c. sugar
2 pounds brown sugar
1 pound butter, softened (not margarine)
3 pounds peanut butter
8 tsp. baking soda
1 T. vanilla
18 c. oatmeal
1 pound plain M&M's®
12 ounces chocolate chips
Directions:
Mix all ingredients in order given. To make cow pie size cookies, use an ice
cream scoop to drop cookie dough onto cookie sheets. Otherwise a 1/2-inch
size ball makes a nice size cookie. Bake at 350 degrees for 12 to 14 minutes
if large sized, otherwise 10 to 12 minutes. Watch carefully as these will
burn easily. Makes 20 dozen cookies. You can freeze baked cookies or freeze
small 1/2-inch size balls of uncooked cookie dough on cookie sheet. Once
frozen store in freezer bag or Tupperware® until ready to bake.
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Posted: Tue Apr 14, 2009 5:39 pm
Kiffles
This wonderful cookie recipe is from my mom and it is very old. They just
melt in your mouth. Enjoy.
Ingredients:
1 pound salted butter
1 pound cream cheese
1 T. salt
4 c. flour
Apricot, walnut, almond or cherry filling
Confectioners' sugar
Directions:
Combine the butter, cream cheese, salt and flour; mix well. Chill overnight
in the refrigerator or keep in freezer for 3 to 4 months. Roll out the dough
using confectioner's sugar and cut into 3-inch squares. Choose your filling
and place a small amount on each square. Roll like a small jelly roll and
place 2 inches apart on cookie sheet (these cookies will puff up). Bake at
350 or 375 degrees for 15 to 20 minutes or until brown. Sprinkle with
confectioners' sugar while still warm.
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Posted: Tue Apr 14, 2009 5:41 pm
No Bake Coconut Joys
Ingredients:
1/2 c. butter, melted
2 c. confectioners' sugar
3 c. flaked coconut
1 T. milk
2 ounces semi-sweet chocolate, melted
Directions:
Combine melted butter, sugar, coconut and milk; mix well. Shape mixture into
1-inch balls. Make a dent in the center. Place on a baking sheet lined with
waxed paper. Fill center with melted chocolate; chill until firm. Store in
refrigerator. Makes 36 cookies.
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Posted: Tue Apr 14, 2009 5:48 pm
DISCLAIMER!: ALL THE RECIPES SO FAR ARE NOT MINE! I WILL SAY WHEN A RECIPE IS MY OWN! THAT IS ALL! THANK YOU! ^_^
Ghoraibi (Butter cookies from Lebanon)
My mother provided me with this recipe which came from my grandmother. I
hope someone might consider trying it. Ghoraibi are butter cookies from
Lebanon. My grandmother used to bake these for our family when we were kids.
These cookies are easy to make and are perfect with tea or coffee. They are
completely white, and are sometimes served at weddings because the color
represents purity.
Ingredients:
2 c. butter, softened
1 c. confectioners' sugar
1 c. granulated sugar
1 tsp. clear almond extract
4 c. all-purpose flour
2 c. blanched almond halves
Directions:
Preheat oven to 300 degrees. Beat softened butter in a mixing bowl for 5
minutes, or until fluffy. Cream in sugars; add almond extract. Slowly add in
flour. If you do not have a heavy-duty stand mixer, you may want to mix in
half of the flour with the mixer, then the remaining with a spoon. You don't
want to burn out the motor on the hand mixer! Chill in the refrigerator for
up to one hour. Roll out chilled cookie dough on a floured surface. Roll
into a rope that is 1 1/2 to 2-inches thick. Cut diagonally into diamond
shapes. (My grandmother used to shape them into the letter "S", but that
requires a little more work, and patience!) Place on non-greased cookie
sheets. Top the center of each cookie with an almond. Bake for 12 minutes.
Remove and cool on cooling rack.
Submitted by: Cynthia Alam
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Posted: Tue Apr 14, 2009 5:51 pm
Theresa's Chocolate Chip Cookies
I used to make these twice a month when I was growing up. I grew up in a
family of seven so twice a month was just about right. Then I was in a
severe car accident and one of my therapies was to learn how to bake. Since
I had made these so often growing up, I had the recipe memorized. I was able
to buy the ingredients for them with my therapist and then mix them up and
bake them. Everybody loved them. I hope those of you who try this recipe
like them as much as my family does. Enjoy and HAPPY BAKING!
Ingredients:
2 c. shortening
1 c. sugar
3 c. brown sugar
4 eggs
4 1/2 c. flour
2 tsp. baking soda
2 tsp. salt
2 tsp. vanilla
12 ounce package chocolate chips
Directions:
Cream shortening, sugars and eggs together. Add flour, baking soda, salt and
vanilla. Stir in chocolate chips. Bake at 350 degrees for 10 to 12 minutes.
When I make these, I double the recipe and alternate the flour and the eggs
after I have creamed the sugars and shortening.
Submitted by: Theresa Kinniburgh of Montana
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Posted: Tue Apr 14, 2009 5:54 pm
Merry Christmas Cherry Bars
Here is one of my family's favorite Christmas bar cookies.
Ingredients:
1 c. butter
1 c. sugar
1 egg
1/2 tsp. almond extract
2 c. flour
1/4 tsp. salt
3/4 c. chopped maraschino cherries
1/2 c. chopped M&M's® plain candies
1 c. confectioners' sugar
5 tsp. warm water
Directions:
Beat together the butter and sugar; blend in egg and almond extract. Add
flour and salt. Stir in 1/2 c. of the maraschino cherries. Spread dough into
ungreased sheet cake pan. Sprinkle with the remaining 1/4 c. cherries and
M&M's®, pressing lightly into dough. Bake at 300 degrees for 30 to 35
minutes or until edges are lightly browned. Cool completely. For drizzle,
combine confectioners' sugar and warm water until smooth. Drizzle over top
of cooled bars. Cut into desired pieces. These freeze very well.
Submitted by: Linda Millikan
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Posted: Tue Apr 14, 2009 5:57 pm
Sand Tart
Here is my version of a Sand Tart. My boss's family makes these every year
for Christmas and I asked her to share the recipe with me so I could make
them for her. I modified it just a bit!
Cookies.
Ingredients:
1 c. (2 sticks) butter, room temperature
1 1/4 c. sugar (Blend the sugar in a food processor to get extra fine sugar)
1 egg, beaten
2 1/4 c. cake flour
Directions:
Cream butter until fluffy. Add sugar by tablespoonfuls; mixing well. Cream
until fluffy. Beat egg and add in two portions. Add flour in fourths mixing
well after each addition. Chill dough overnight. Preheat oven to 350
degrees. Roll dough out on a lightly floured surface to 1/4-inch thickness
and cut into shapes. Place on ungreased cookie sheet.
Topping.
Ingredients:
Egg white, slightly beaten
1/4 c. sugar
1 tsp. cinnamon (or to taste)
Pecan halves or pieces, optional
Directions:
Very lightly brush egg white over cut cookie dough. Combine sugar and
cinnamon and lightly sprinkle over egg white. Top with pecan half if
desired. Bake at 350 degrees for 9 minutes. Do not over bake; cookies will
be light colored. This recipe makes about 4 dozen cookies and can be
doubled.
Note:
(The boss said she likes her cookies almost burnt, but I just can't do it
that way!) Store in a sealed container. Dough or cookies may be frozen.
Don't
roll the scraps more than once or the dough can get tough. These cookies are
very light and very tasty; they don't stay around very long. They have
become one of my favorites and are very easy to make. The food processor
sugar happened by accident when my sugar was lumpy. I blended it in the food
processor and liked the results; no sugar crystals in the butter mixture.
The cake flour was also because I had left-over cake flour and wanted to use
it up. If using all-purpose flour only use 2 c. of flour and sift once. This
cookie could also be decorated with colored sugars or jimmies rather than
cinnamon sugar. Those rubber band guides for rolling pins are great for
getting even cookies. They can be found online or in most kitchen gadget
stores.
Submitted by: Karen Page
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Posted: Tue Apr 14, 2009 6:01 pm
Snickers Fudge
This is one of my favorite fudge recipes! I saw the member's request and had
to go dig the recipe out for you! We have to keep those hubbies happy-that
way we actually get some peace and quite! Here it is. enjoy!
Bottom layer.
Ingredients:
1 c. (6 ounces) milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter
Directions:
Combine all three ingredients in a small saucepan; stir over low heat until
melted and smooth. Spread onto the bottom of a lightly greased 9x13-inch
pan. Refrigerate until set.
Filling.
Ingredients:
1/4 c. butter
1 c. sugar
1/4 c. evaporated milk
1 1/2 c. marshmallow cream
1/4 c. peanut butter
1 tsp. vanilla
1 1/2 c. chopped salted peanuts
Directions:
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk.
Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in the
marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first
layer. Refrigerate until set.
Caramel layer.
Ingredients:
14 ounce package caramels
1/4 c. whipping cream
Directions:
Combine caramels and cream in a saucepan; stir over low heat until melted
and smooth. Spread over the filling. Refrigerate until set.
Icing.
Ingredients:
1 c. (6 ounces) milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter
Directions:
In another saucepan, combine chips and peanut butter; stir over low heat
until melted and smooth. Pour over the caramel layer. Refrigerate for at
least 1 hour. Cut into 1-inch squares. Store in the refrigerator. Yield 8
dozen.
Submitted by: Kelly
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