Sunday, 27 September 2009

Easy Peanut Butter Cookies

1 cup peanut butter
1/2 cup sugar
1 egg

Preheat oven to 325* Mix everything together until well blended. Refrigerate for 30 minutes. Roll into 18 balls. Place 2" apart onto ungreased cookie sheet. Flatten each ball in a criss-cross pattern with a fork. Bake for 18 minutes. Cool.

* You can also dip one side in melted chocolate and then into chopped nuts.


Saturday, 26 September 2009

Easy Cookies Recipe (Video)

Candy Cane Cookies

1 cup butter
1 cup powdered sugar
1 egg
2 tsp vanilla
1/2 tsp salt
2 1/2 cups flour

red food coloring
1/4 cup crushed candy canes
1/4 cup sugar

Preheat oven to 375*

Cream together the butter, powdered sugar, egg and vanilla. Sift in flour and salt in separate bowl and add to butter mixture.

Divide dough in half and color one half red. Roll a tsp of each color dough into a 4" strip and then lightly press them together. Twist them like a rope and place onto ungreased cookie sheet.

Curve the top down to look like a candy cane. Bake about 9 minutes or until lightly browned. While still warm, remove from baking sheet and sprinkle with sugar and candy cane mixture.  


Perfect Sugar Cookies

2/3 cup shortening
2/3 cup butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla 
3 1/2 cups flour 
2 teaspoons baking powder
1 tsp salt 

Preheat oven to 350*

Cream together shortening, butter and sugar. Stir in the eggs and vanilla. Combine the flour, salt and powder and blend into the creamed mixture.

Shape into balls and place on ungreased cookie sheets. Bake for 10-12 minutes or until lightly golden brown.

You may also roll them in some sugar just before placing on the cookie sheets for some extra decoration!


How To Make Fortune Cookies (Video)

Wednesday, 23 September 2009

Cherry Chocolate Chunk Cookies

2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup butter flavored shortening (such as Crisco®)
1/2 cup white sugar
3/4 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 cup dried tart cherries
3/4 cup chopped walnuts
1/2 cup chopped pecans
1 (12 ounce) bag semi-sweet chocolate chunks (such as SACO®)

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside. 

Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated.

Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets. 

Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.


Strawberry Cinnamon Oatmeal Cookies

1/2 cup margarine, softened
3/4 cup white sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup olive oil
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 1/4 cups rolled oats

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 
In a large bowl, cream together the strawberry spread, margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla, then stir in the olive oil. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Mix in the oats until well blended. Drop dough by heaping spoonfuls 2 inches apart onto the prepared cookie sheets. 
Bake for 12 to 15 minutes in the preheated oven, or until the tops are lightly browned. Let cookies stand for 1 minute on the baking sheet before removing to wire racks to cool completely.


Toffee Chocolate Chip Cookies

1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups mini semi-sweet chocolate chips
1 (6 ounce) package almond brickle chips
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). 

Mix sugars, margarine and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips. 

Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.


Peanut Blossom Cookies Recipe

1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (185 grams) peanut butter (smooth or crunchy)
1/3 cup (70 grams) light brown sugar
1/3 cup (65 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk
1 1/2 cups (210 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (65 grams) granulated white sugar
48 milk chocolate Kisses, unwrapped

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.  

Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart. 

Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.  
Makes about 4 dozen cookies.


Tuesday, 22 September 2009

Banana Split Brownie Recipes

1 box (21.5 or 23.6 oz.) fudge brownie mix
2 bananas, thinly sliced, dipped in lemon juice
1/2 cup chopped nuts, optional
1-quart ice cream, any flavor
1-quart ice cream, any flavor
1-pint ice cream, any flavor
Garnishes: chocolate ice cream topping, whipped cream, banana slices, nuts, cherries. 

Preheat oven to 350 degrees.

Prepare brownie mix as package directs; spread in 9 x 13-inch baking pan.

Bake banana split brownie recipes 20 to 25 minutes; cool. On top of baked brownies, layer bananas, nuts if desired, 1-quart ice cream, 1-pint ice cream and 1-quart ice cream.

Cover; freeze 6 hours or until firm. Remove from freezer 10 minutes before serving. Cut banana split brownie recipes into desired size pieces; garnish as desired. Freeze leftovers.

The various flavors and colors of ice cream are wonderful and look great. This dessert had 1 qt. vanilla, 1 pt. chocolate and 1 qt. strawberry ice cream for a white-brown-pink look. The fun's in designing and eating the brownies!


Apple Oatmeal Bar Cookie

2 cups all purpose flour
1-teaspoon salt
1-teaspoon baking soda
1 cup packed brown sugar
1 cup rolled oats
1-cup butter
4 tablespoons butter
6 cups apples (thinly sliced) 

Mix flour, salt and baking soda.

Add brown sugar and oatmeal and mix well.

Cut in 1-cup butter.

Spread half of the crumb mixture in a buttered 9 x 13 pan.

Put apples on top of bottom layer.

Cover with remaining crumb mixture and dot with 4 tablespoons butter.

Bake at 350° for 40 to 45 minutes.


Good 'Ol Chocolate Chip Cookies

1/2 cup butter
1 egg, beaten
1 teaspoon vanilla 
1/4 cup brown sugar
1/2 cup white sugar
1 1/8 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups semisweet chocolate chips 

Preheat oven to 350* Cream the butter and both sugars.

Add the beaten egg and vanilla.

Sift flour, baking soda and salt and add tothe creamed mixture.

Mix thoroughly and add chocolate chips.

Drop by spoonfuls onto ungreased cookie sheets and bake for 7-10 minutes or until lightly golden brown on the edges.