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Cooking from Scratch - Cookies and bars!

Posted by on Dec. 21, 2008 at 12:40 PM
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by on Dec. 21, 2008 at 12:40 PM
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GoldenDawne
by on Dec. 26, 2008 at 10:52 AM

Easy cookie from cake mix

1 pkg. cake mix
1/2 c. oil
2 tbsp. water
2 eggs

Drop cookies by teaspoonful on greased or sprayed cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Add chocolate chips, raisins, coconut or nuts if desired.

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GoldenDawne
by on Dec. 28, 2008 at 8:10 AM
CHOCOLATE COVERED PEANUT BUTTER BALLS
 
2 c. peanut butter
1 lb. powdered sugar
1 stick butter
3 c. Rice Krispies

 Mix well. Make into small balls. Chill thoroughly.

In top of double boiler melt:

 1 (6 oz.) pkg. chocolate chips
1/8 cake paraffin

roll balls in the melted chocolate mixture, refrigerate

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michiganmom116
by Group Owner on Dec. 28, 2008 at 12:04 PM

Fudge Brownies

1 1/3 c. flour

2 c. sugar

3/4 c. baking cocoa

1/2 tsp. salt

1 tsp. baking powder

1/2 c. chopped nuts (optional)

2/3 c. vegetable or canola oil

4 eggs, slightly beaten

2 tsp. vanilla

Combine flour, sugar, cocoa, baking powder, salt and nuts.  Set aside.  Combine oil, eggs and vanilla.  Add to dry ingredients. Stir until mixed, do not over mix.  Spread in a greased and foured 9 x 13 pan.  Bake at 350 degrees for 20 to 25 minutes until toothpick comes out clean.

NanaRae
by Member on Jan. 10, 2009 at 11:07 AM

BROWNIES

Preheat oven to 300 degrees.

1 cup - Unsalted Butter

2 cups - Self-rising Flour

2 cups - Sugar

2/3 cup - Cocoa

4 - Eggs

1 tsp - Vanilla

1 cup - Pecans (optional)

Melt butter in 13x9 pan in preheated 300 degree oven.

Mix together flour, sugar and cocoa.  Add melted buter, vanilla and eggs.  Mix well.  Stir in pecans. Batter will be thick.  Pour into 13x9 pan in which butter was melted.

Bake for 30 minutes.  Cool.  Cut into squares.

Note:  Unsalted butter must be used or brownies will be salty.

-Rae


NanaRae
by Member on Jan. 10, 2009 at 11:15 AM

CHOCOLATE CHIP COOKIES

Preheat oven to 375 degrees.

1 cup - Unsalted Butter (softened at room temperature)

3/4 cup - Brown Sugar

3/4 cup - Granulated Sugar

3 - Eggs

1 tsp. - Baking Soda

1 Tbl. - Hot Water

1 tsp. - Salt

1 tsp. - Vanilla

2-1/4 cups - Plain Flour

2 small or 1 large - Bag Chips

1 cup - nuts (optional)

Cream unsalted butter and and sugars long time.  Add eggs one at a time.  Dissolve soda in water and add to mixture with flour and salt on very low speed (just long enough to mix).  Add vanilla, chips and nuts. 

Bake on greased cookie sheet for approximately 10 minutes or until lightly browned. 

-Rae


GoldenDawne
by on Jan. 12, 2009 at 5:40 PM
To make your own homemade chewy granola bars, you will need:
For Granola:
2 cups oats
3/4 cup puffed rice cereal
3/4 cup sunflower seeds, salted and roasted
1 cup crushed peanuts, salted and roasted
1/2 cup raisins
2/3 cup brown sugar
1/4 cup honey
4 Tbsp. butter
2 tsp vanilla extract

For Chocolate Sauce:
1/4 semi-sweet chocolate chips
1 tsp. shortening

Spread oats on a baking sheet and toast in a 400 degree oven for about 10 minutes.  Be sure to stir them every few minutes to avoid burning.  Once oats are done toasting, set aside and turn off the oven.  Line a 9 x 13 inch glass baking dish with wax paper and lightly spray with non-stick cooking spray.  

In a small sauce pan over medium heat, mix the brown sugar, honey, butter and vanilla.  Stir frequently, until butter is melted and brown sugar is dissolved. Mix all dry ingredients in a large bowl.  Add the melted butter and sugar mixture and mix all ingredients very well.  

Spread the granola out into the bottom of the prepared baking dish.  Add a sheet of wax paper to the top and press down firmly to make sure your bars are well compacted.  Let cool completely (about 2 hours).

Add chocolate chips and shortening to a double boiler and stir constantly until melted. Drissle chocolate over granola.  Allow to firm up (about 20 minutes).

Carefully transfer granola onto a large cutting board and cut using a very sharp knife and pressing down firmly to make a clean cut. Store in an air-tight container.

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GoldenDawne
by on Jan. 16, 2009 at 5:37 PM

Basic Refrigerator Cookie Dough Recipe

Source: An old Five-Roses recipe booklet

Cream 2/3 cup butter. Gradually add 1 cup brown sugar and cream well. Add 1
egg, 1 teaspoon vanilla and beat well. Mix 2 cups pre-sifted flour with 1/4
teaspoon salt and 1/2 teaspoon baking soda; stir into batter. Use dough as
it is or in any of the variations listed below. Shape finished dough into
long rolls, about 2¡í in diameter. Cover with waxed paper and chill until
hard (about 1-2 hours). Slice thinly; place on ungreased cookie sheet. Bake
at 350¡ëF. for 8-10 mins. Makes 5 dozen cookies.

9 VARIATIONS:
(use 1/3 of dough for each variation)

1. ORANGE: Add 1 1/2 TBS grated orange rind.
2. CHOCOLATE NUT: Add 1 square melted unsweetened chocolate for
chocolate dough. Add 4 TBS chopped nuts.
3. LEMON-COCONUT: Add 1/2 tsp. lemon extract and 2 TBS shredded
coconut.
4. TURTLES: Between 2 slices of chocolate dough, place whole pecan (for
head) and 4 pieces chopped pecan (for legs).
5. SANDIES: Bake a plain cookie. Dredge with (colored) powdered fruit
sugar while still warm.
6. BLACK and WHITE: Use chocolate dough. Top with miniature marshmallow
for last 3 mins. of baking.
7. JEWEL: Add 2 TBS chopped red and/or green maraschino cherries,
drained well and 2 TBS chopped nuts.
8. PINWHEELS: Roll out rectangles of chocolate and vanilla dough, 1/8
inch thick. Place one on top of other and roll together.
9. ALMOND: Add 1/2 tsp. almond extract. Before baking, top each cookie
with blanched almond half.

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GoldenDawne
by on Jan. 23, 2009 at 6:14 PM

Peanut Butter Chocolate Chip Cheesecake

Baking time: 1 hour 10 minutes  I  12 servings

crust filling


 


1 Y2   cups (15 cookies) chocolate         Y2         cup  Sour

sandwich cookie crumbs                             Cream

3   tablespoons      3     (8-ounce) packages cream

butter, melted*            cheese, softened

3      eggs

1     cup sugar

3A        cup creamy peanut butter

1     tablespoon cornstarch

1 cup real semi-sweet chocolate
chips

Heat oven to 325°F. Combine all crust ingredients in small bowl. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes. Cool completely.

Meanwhile, combine sour cream and cream cheese in large bowl. Beat at low speed 1 minute. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cornstarch. Continue beating until well mixed (1 to 2 minutes). (DO NOT OVERBEAT.) Stir in chocolate chips by hand.

Spoon filling over cooled crust. Bake for 60 to 80 minutes or until center is almost set. (Cheesecake surface may be slightly cracked and lightly browned.)

Immediately run knife around inside of pan to loosen sides of cheesecake. Cool 1 hour. Cover; refrigerate until completely cooled (4 hours or overnight). Remove sides of pan. Store covered in refrigerator up to 3 days.

 

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GoldenDawne
by on Jan. 23, 2009 at 6:17 PM

Cappuccino Brownies


 


Preparation time: 20 minutes      Baking time:  33 minutes


 


brownie


frosting


 


1      tablespoon instant espresso
powder*

2      teaspoons hot water

1   cup real semi-sweet chocolate

chips

V2   cup butter**

 1   cup sugar

1      teaspoon vanilla

2      eggs

1   cup all-purpose flour ]/2   teaspoon baking powder ]/4   teaspoon salt


1         teaspoon instant espresso
powder*

2 to 3   tablespoons milk or cream

2   cups powdered sugar

74   cup butter, softened**

drizzle.

Vz   cup real semi-sweet chocolate

chips

1/2   teaspoon            shortening


Heat oven to 350°F. Combine 1 tablespoon espresso powder and hot water in small bowl; stir to dissolve. Set aside.

Melt 1 cup chocolate chips and ]/2 cup butter in 3-quart saucepan over low heat, stirring occasionally, until smooth (4 to 7 minutes). Remove from heat; stir in espresso mixture, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder and salt; stir until well mixed.

Spread mixture into greased 8-inch square baking pan. Bake for 33 to 38 minutes or until brownies just begin to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.

Combine 1 teaspoon espresso powder and 2 tablespoons milk in small bowl; stir to dissolve. Add powdered sugar and va cup butter. Beat at low speed, adding enough milk for desired spreading consistency. Frost cooled brownies.

Melt 1/2 cup chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes).

Drizzle melted chocolate over frosting; swirl with toothpick or knife for marbled effect.

 

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GoldenDawne
by on Jan. 24, 2009 at 6:17 PM

Ginger Snap Cookies
1 c. white sugar
3/4 c. softened butter, shortening, or margarine
1/4 c. molasses
1 egg
2 c. flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
In large bowl combine sugar, butter, molasses, and egg. Blend well.
Stir in remaining ingred. and blend well. Chill dough for easier
handling. Lightly grease (not oil) cookie sheet. Heat oven to 375 F.
Shape dough into 1 inch balls, roll balls in sugar. Place 2 in apart
on cookie sheet. Bake 8-10 min or til edges are set. Cool 1-2 min
before removing from sheet.

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