Chocolate Chip Cookies  |
| |
1 cup Crisco Shortening
1-1/2 cups firmly-packed light brown sugar
1 tbsp vanilla
2 eggs
2-1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup semi-sweet Hershey's Chipets
1 1/4 cup coarsely chopped pecans |
| Note: if nuts are omitted, use an additional 1 cup (250 mL)semi-sweet Hershey's Chipets. Preheat
oven to 375°F (190°C). Mix Crisco Shortening, brown sugar and vanilla in large bowl at medium speed of
electric mixer for 2 minutes, or until well blended. Add eggs, beating 1 minute. Combine flour, salt and baking
soda. Add to creamed mixture gradually, beating on low speed until blended. Stir in semi-sweet Hershey's Chipets
and pecans. Drop dough by heaping spoonfuls (2 tsp./ 30mL) on ungreased baking sheet leaving about 7 cm (3 inches)
between cookies. Bake one baking sheet at a time at 375°F (190°C) for 8 to 10 minutes for chewy cookies
or 11 to 13 minutes for crispy ones. Cookies will still appear moist - do not overbake. Allow to cool for 2 minutes
on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. |
| ChocoChip Peanut Butter Square |
 |
1 1/2 cups powdered sugar
1 1/2 cups creamy peanut butter
1 1/2 teaspoons vanilla
1 (18-oz.) pkg. Pillsbury Refrigerated Chocolate Chip Cookies |
| Heat oven to 350 F. In medium bowl, combine powdered sugar, peanut butter and vanilla; mix well.
Remove cookie dough from wrapper. With floured fingers, press half of dough in bottom of ungreased 8 or 9-inch
square pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough
over peanut butter mixture. Carefully spread as evenly as possible. Bake at 350 F. for 30 to 35 minutes or until
golden brown and firm to the touch. Cool 30 minutes.Refrigerate 1 hour or until chilled. Cut into bars. Serve chilled
or at room temperature. Makes 12 bars |
| Divinity |
| |
4 cups granulated sugar
1 cup light corn syrup
1 cup water
1/4 tsp salt
3 egg whites (room temperature)
1 cup walnuts, chopped
1 tsp vanilla
food coloring (your favorite) |
| Combine sugar, corn syrup, water, and salt in heavy saucepan.Cook and stir over medium heat until
mixture starts to boil.Continue cooking until mixture forms soft ball when tested in cold water In the mean time,
beat egg whites until stiff. Then pour 1/2 cup of syrup over whites, beating fast all the time. Continue to cook
remaining syrup, leaving egg whites to continue beating all the time, until syrup reaches the light crack stage
when dropped in cold icy water (this will happen quickly - Test a spoonful on waxed paper, if it keeps its shape
after just a second you can start to spoon. If you wait until it is too firm, the last 1/2 of the batch will be
too difficult to spoon out ) Pour the remaining syrup over egg white mixture, beating all the time. Continue beating
until candy begins to hold its shape. Stir in the vanilla and nuts and food coloring. Drop by teaspoonsful onto
a waxed paper. ( You can pour this into a foil lined pan that has been Pam sprayed then cut it into squares if
you are not comfortable spooning it out. ) Makes 50-60 pieces. |
| Pecans Tassies |
| |
1 cup softened margarine
6 oz. softened cream cheese
2 cups sifted flour
Filling:
1 box light brown sugar
3 eggs -- beaten
3 tablespoons margarine -- melted
dash salt
¼ tsp. vanilla
½ cup chopped pecans
½ cup golden raisins |
| Work softened margarine and cream cheese with a fork until smooth. Add flour in fourthsand work
into smooth dough. Chill.Shape into 1¼-inch balls; press into small muffin pans to make shells. Filling: Slowly beat sugar into eggs. Mix in margarine, salt, and vanilla. Put
5-6 raisins and ½ teaspoon nuts in each shell; add filling, not quite full. Top with a few nuts. Bake 25
minutes at 350 degrees, until set. Better when made 2 days ahead. Put wax paper between layers to store. It makes
about 48. |
| Fast and Easy Chocolate Fudge |
| |
2 (4 oz.) pkgs chocolate pudding (not instant)
1 stick (¼ lb.) butter
½ c. milk
3 ½ c. 10X sugar (1 lb.)
½ c. nuts (optional)
½ tsp. vanilla |
| In a saucepan, melt butter, add milk and 2 packages pudding. Boil gently for 1 minute. Turn off
heat. Add sugar, nuts and vanilla. With a wooden spoon mix until smooth .Place into 8 x 8 inch pan and cool. You
may use 1 pkg chocolate pudding and 1 pkg vanilla ( 4 oz size each ). or you may replace butter for margarine. |
| Banana Cream Pie |
| |
1 cup regular milk (no low fat)
1/3 cup butter
1½ tsp. vanilla
3 eggs
1½ cup sugar -- granulated
½ cup Bisquick baking mix
2 medium ripe bananas, sliced
1 cup whipping cream -- chilled
2 tbsp. powdered sugar |
| Preheat oven to 350F. Grease a pie plate, 9x 1¼deep ". Beat milk, butter, 1tsp. vanilla,
eggs, granulated sugar and Bisquick till smooth in a blender aproximate 30 seconds or 1 minute with hand beater.
Pour into plate. Bake till knife inserted in center comes out clean (30 minutes). Cool completely. Arrange bananas
slices on pie. Beat whipping cream and powdered sugar with ½ tsp. vainilla in chilled bowl till stiff and
spread over top. |
| Chocolate Toffee Caramel Bars |
| |
1 pkg.Yellow Cake Mix
1/3 cup oil
3 eggs
2 cups semi-sweet chocolate chips
1 cup white vanilla chips
3 (1.4-oz.) chocolate-covered toffee candy bars, cut into pieces
½ cup butter
32 vanilla caramels, unwrapped
14-oz.can sweetened condensed milk |
| Heat oven to 350 F. Grease 13x9" pan. In a large bowl, combine cake mix, oil and eggs; blend
well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be very thick.) Press half of
mixture in a bottom of a greased pan. Bake at 350 F. for 10 minutes. Meanwhile, in medium saucepan, combine butter,
caramels and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth,
stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mix
mixture. Bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes.
Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.
24 bars |
| Crescent Pecan Pie Bars |
| |
CRUST
1 (8-oz.) can Refrigerated Crescent Dinner Rolls
FILLING
½ cup chopped pecans
½ cup sugar
½ cup corn syrup
1 tbsp.melted butter
½ tsp.vanilla
1 egg, beaten |
| Heat oven to 375 F. Unroll dough into 2 long rectangles. Place in ungreased 13x9" pan; press
over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Bake at 375 F. for 5 minutes.
Meanwhile, in medium bowl combine all filling ingredients. Pour over partially baked crust. Bake an additional
20 minutes or until golden brown. Cool completely. Cut into bars. Makes 24 bars |
| Easy Fruit Pie |
| |
2/3 cup boiling water 1 pk. Sugar free red gelatin (JELLO)
½ cup cold water
Ice cubes
3 ¼ cups thawed regular wipping cream
1½ cup chopped strawberries
1 Prepared graham cracker crumb crust (6 ounces) |
| Completely disolve gelatin into boiling water, add while stirring 1¼ cups. cool water with
ice. Remove any remaining unmelted ice. Add cool whip while stirring with wire whisk until smooth. Add strawberries,
refrigerate for 30 minutes. Fill crust with mix . Garnish with additional cool whip and refrigerate for 4 hours
until firm. You may replace strawberries for bananas, pineaples or a mixture of fruits. |
| Chewy Cinnamonl Bars |
 |
1 cup old-fashioned or quick-cooking rolled oats
1/2 cup firmly packed brown sugar
1/3 cup coconut
1/3 cup white vanilla chips
1/3 cup pecan pieces
1 pkg. Cinnamon Swirl Quick Bread Mix
½ cup melted butter 1/3 cup water
2 egg yolks |
| Heat oven to 375 F. Grease 12x8" baking dish or 13x9-inch pan. In food processor bowl with
metal blade, combine oats, brown sugar, coconut, vanilla chips and pecans; process until coarsely ground. Set cinnamon
swirl package from bread mix aside. In a large bowl, combine bread mix and oat mixture. Stir in butter, water and
egg yolks; mix well. Spread half of batter in a greased baking dish. Sprinkle with the cinnamon swirl. Drop remaining
batter by spoonfuls over cinnamon swirl; and carefully spread.Bake at 375 F. for 25 minutes or until edges are
firm. Cool for 2 hours. Cut into bars. |
| Choco Oats'n Caramel Squares |
 |
1 (18-oz.) pkg. Refrigerated Chocolate Chip Cookies
1 cup quick-cooking rolled oats
Dash salt
5 tbsps.Flour
2/3 cup caramel ice cream topping
1 tsp.vanilla
3/4 cup chopped walnuts
1 cup (6 oz) semi-sweet chocolate chips |
Heat oven to 350 F. In large bowl, break up cookie dough with wooden spoon. Add oats and salt; mix
until well blended. Reserve 1/2 cup cookie dough mixture; press remaining mixture in ungreased 9-inch square pan.
Bake at 350 F. for 10 to 12 minutes or until cookie dough puffs and appears dry. In small bowl, combine flour,
caramel topping and vanilla; blend well. Sprinkle walnuts and chocolate chips evenly over partially baked crust.
Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup cookie dough mixture over caramel.
Bake an additional 20 to 25 minutes or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen.
Cool 1 1/2 hours or until completely cooled. Cut into bars. |
| Banana Crunch Cake |
 |
1 pkg. Yellow Cake Mix ½ cup Flour
1 cup coconut
1 cup rolled oats
3/4 cup firmly packed brown sugar
½ cup chopped pecans
½ cup butter
1½ cups (2 large) sliced very ripe bananas
½ cup dairy sour cream
4 eggs |
Heat oven to 350 F. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level
off. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry
blender, cut in margarine until mixture is crumbly; set aside. In large bowl, combine bananas, sour cream and eggs;
blend until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased and
floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers twice more using remaining batter and coconut
mixture, ending with coconut mixture. Bake at 350 F. for 50 to 60 minutes or until toothpick inserted near center
comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Allow
to cool. |
| Candy Bar Cookies |
 |
BASE FILLING
3/4 cup powdered sugar 28 caramels, unwrapped
3/4 cup butter, softened ½ cup whipping cream
2 tbsps. whipping cream ¼ cup butter
1½ tsp. vanilla 1½ cup powdered sugar
2 cups flour 1 cup chopped pecans
GLAZE
½ cup semi-sweet chocolate chips
2 tbsps. whipping cream, 1 tbsps butter, 1 tsp. vanilla
¼ cup powdered sugar, ½ cup pecan halves |
| In large bowl, combine all base ingredients except flour. Blend well. Lightly spoon flour into measuring
cup; level off. Stir in flour; mix well. If necessary, refrigerate dough for easier handling. Heat oven to 325
F. On a well-floured surface, roll half of dough to 12x8 "rectangle. Using pastry wheel or knife, cut into
2-inch squares. Place ½ inch apart on ungreased cookie sheets. Bake at 325 F. for 13 minutes or until set.
Cool on wire racks. Repeat with remaining dough. In medium saucepan, combine caramels, ¼ cup whipping cream
and ¼ cup margarine; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Remove from heat; stir in 1 cup powdered sugar and chopped pecans. (Add additional whipping cream a few drops at
a time, if needed for desired spreading consistency.) Spread 1 tsp. of warm filling on each cookie square. In small
saucepan, combine chocolate chips, 2 tbps. whipping cream and 1 tablespoon margarine; cook over low heat, stirring
frequently, until chocolate chips are melted and mixture is smooth. Remove from heat; stir in ¼ cup powdered
sugar and 1 tsp. vanilla. Spread glaze over caramel filling. Top each cookie with pecan half. 4 dozen cookies |
