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Easy cookie from cake mix
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Mix well. Make into small balls. Chill thoroughly.
In top of double boiler melt:
1 (6 oz.) pkg. chocolate chips1/8 cake paraffin
roll balls in the melted chocolate mixture, refrigerate
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.
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.
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.
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
Basic Refrigerator Cookie Dough RecipeSource: An old Five-Roses recipe bookletCream 2/3 cup butter. Gradually add 1 cup brown sugar and cream well. Add 1egg, 1 teaspoon vanilla and beat well. Mix 2 cups pre-sifted flour with 1/4teaspoon salt and 1/2 teaspoon baking soda; stir into batter. Use dough asit is or in any of the variations listed below. Shape finished dough intolong rolls, about 2¡í in diameter. Cover with waxed paper and chill untilhard (about 1-2 hours). Slice thinly; place on ungreased cookie sheet. Bakeat 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 forchocolate dough. Add 4 TBS chopped nuts.3. LEMON-COCONUT: Add 1/2 tsp. lemon extract and 2 TBS shreddedcoconut.4. TURTLES: Between 2 slices of chocolate dough, place whole pecan (forhead) and 4 pieces chopped pecan (for legs).5. SANDIES: Bake a plain cookie. Dredge with (colored) powdered fruitsugar while still warm.6. BLACK and WHITE: Use chocolate dough. Top with miniature marshmallowfor 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, 1/8inch thick. Place one on top of other and roll together.9. ALMOND: Add 1/2 tsp. almond extract. Before baking, top each cookiewith blanched almond half.
Peanut Butter Chocolate Chip Cheesecake
Baking time: 1 hour 10 minutes I 12 servings
1 Y2 cups (15 cookies) chocolate Y2 cup Sour
sandwich cookie crumbs Cream
3 tablespoons 3 (8-ounce) packages cream
butter, melted* cheese, softened
1 cup sugar
3A cup creamy peanut butter
1 tablespoon cornstarch
1 cup real semi-sweet chocolatechips
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.
Preparation time: 20 minutes Baking time: 33 minutes
1 tablespoon instant espressopowder*
2 teaspoons hot water
1 cup real semi-sweet chocolate
V2 cup butter**
1 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour ]/2 teaspoon baking powder ]/4 teaspoon salt
1 teaspoon instant espressopowder*
2 to 3 tablespoons milk or cream
2 cups powdered sugar
74 cup butter, softened**
Vz cup real semi-sweet chocolate
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.
Ginger Snap Cookies1 c. white sugar3/4 c. softened butter, shortening, or margarine1/4 c. molasses1 egg2 c. flour2 tsp baking soda1/2 tsp salt1/2 tsp cinnamon1/2 tsp ginger1/4 tsp clovesIn 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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