Chess pie is a southern holiday tradition. It is a custardy pie with a texture similar to pecan pie (minus the nuts).
This year for Thanksgiving I wanted to make something a little different so I dug around on the Internet with the idea of making a chess pie. Low and behold, I stumbled upon this recipe for a chocolate chess pie and boy howdy am I glad I did. This may be the best pie I've ever made.
Down to the nitty gritty:
Your favorite 9-inch deep-dish pie crust
1/2 cup (1 stick) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups sugar
1 tablespoon fine yellow cornmeal
1/4 teaspoon salt
1/2 teaspoon cinnamon
3 large eggs, at room temperature
1 large egg yolk
1/4 cup milk
1 1/2teaspoons vanilla extract
Vanilla ice cream or whipped cream (optional)
Instructions
Follow the prebake instructions in steps 1 and 2 of the Pumpkin Meringue Pie recipe, but lower the heat to 325° after prebaking.
Put the butter in the top of a double-boiler set over, but not in, slow-simmering water (or place a heat-safe glass or metal bowl in a similarly sized pot). Scatter the chocolate over the butter without mixing and let it stand until the chocolate and butter have melted, about 6 minutes. Whisk the chocolate mixture until it's smooth, then remove it from the heat and set it aside for 10 minutes to cool.
In a large bowl, use your hands to combine the sugar, cornmeal, salt, and cinnamon. In another bowl, lightly beat together the eggs and yolk. Add them to the sugar mixture, along with the milk and vanilla extract, and whisk together until they're evenly blended. Then whisk in the chocolate mixture until smooth and pour the filling into the piecrust.
Place the pie on the center oven rack and bake it for 35 minutes. Rotate it 180 degrees, then continue to bake until it puffs up and forms a thin crusty layer, about 20 minutes more. Transfer the pie to a wire rack to cool for at least 1 1/2 hours. Serve it slightly warm or at room temperature, with vanilla ice cream or whipped cream, if you like. Serves 10.
Nutritional Information
Per serving (one slice): Calories 429 ● Total Fat 25 g (38% DV) ● Saturated Fat 13 g (66% DV) ● Cholesterol 115 mg (38% DV) ● Sodium 220 mg (9% DV) ● Total Carbohydrate 48 g (16% DV) ● Fiber 1 g (6% DV) ● Sugars 31 g ● Protein 5 g (10% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Wednesday, November 23, 2011
Sunday, January 30, 2011
No-Bake S'Mores Cookie
I was having an epic chocolate craving after church today, so I decided to make some "no-bake" cookies. I whipped out my trusty Terrenton ID Ward cookbook (graduation present from my sister Kristy), and turned to page 272, only to realize I lacked the required ingredient. In my desperation I just started grabbing things from the pantry and the unholy concoction that emerged may be the best no-bake recipe I've ever had. Wow.
Mix:
1 c. sugar, 1/3 c butter, 1/2 c. evaporated milk, 1/2 tsp. vanilla, and 1/4 cup cocoa in a pot. Melt and mix together. Let boil for 1-2 minutes.
Remove from heat and add 1-1/4 cup mini marshmallows and 3 tbsp. peanut butter. Mix well, allowing the marshmallows to melt.
Add 1-1/4 cup oatmeal and 1 more cup of mini marshmallows. Mix until equally blended and drop by spoonfuls on waxed paper or a greased cookie sheet. Allow to cool.
Move over, Curtis's "Dinosaur Food" recipe and Mom's "Chocolate Oatmeal Stuff"- we've got a new most addictive substance ever!
Mix:
1 c. sugar, 1/3 c butter, 1/2 c. evaporated milk, 1/2 tsp. vanilla, and 1/4 cup cocoa in a pot. Melt and mix together. Let boil for 1-2 minutes.
Remove from heat and add 1-1/4 cup mini marshmallows and 3 tbsp. peanut butter. Mix well, allowing the marshmallows to melt.
Add 1-1/4 cup oatmeal and 1 more cup of mini marshmallows. Mix until equally blended and drop by spoonfuls on waxed paper or a greased cookie sheet. Allow to cool.
Move over, Curtis's "Dinosaur Food" recipe and Mom's "Chocolate Oatmeal Stuff"- we've got a new most addictive substance ever!
Wednesday, November 17, 2010
PB and Chocolate Chip Cups
Tollhouse
3/4 c butter
1/3 c sugar
1-1/2 c flour
1-2/3 c PB and Chocolate chips
2 lg eggs
1 c sweetened condensed milk
1 tsp vanilla
Preheat to 350
Grease 36 mini muffin cups. Beat butter and sugar until creamy. Add flour and beat. Roll a rounded teaspoon of dough and press onto bottom and halfway up side of muffin cup. Place 5 chips in each cup.
Beat eggs in medium bowl with whisk. stir in sweetened condensed and vanilla. Spoon into muffin cups, filling almost to the top. Bake 15-18 minutes, while cooling on wire rack. Top with 1/2 of remaining chips. (they will soften) Repeat with remaining chips. Cool completely on racks.
3/4 c butter
1/3 c sugar
1-1/2 c flour
1-2/3 c PB and Chocolate chips
2 lg eggs
1 c sweetened condensed milk
1 tsp vanilla
Preheat to 350
Grease 36 mini muffin cups. Beat butter and sugar until creamy. Add flour and beat. Roll a rounded teaspoon of dough and press onto bottom and halfway up side of muffin cup. Place 5 chips in each cup.
Beat eggs in medium bowl with whisk. stir in sweetened condensed and vanilla. Spoon into muffin cups, filling almost to the top. Bake 15-18 minutes, while cooling on wire rack. Top with 1/2 of remaining chips. (they will soften) Repeat with remaining chips. Cool completely on racks.
Buttery Oatmeal Crisps
1-3/4 c quick cooking rolled oats
3/4 c sugar
3/4 c flour
1/2 tsp baking powder
3/4 c butter, melted
1/4 c corn syrup
1/4 c whipping cream
1-1/2 c semisweet chocolate chips
3 tbsp shortening
1. Preheat to 350. Line a cookie sheet with foil, set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside. In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoonfuls 3 inches apart onto the prepared cookie sheet.
Bake 10-12 minutes or until bubbly golden brown around edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off of foil.
2. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.
3/4 c sugar
3/4 c flour
1/2 tsp baking powder
3/4 c butter, melted
1/4 c corn syrup
1/4 c whipping cream
1-1/2 c semisweet chocolate chips
3 tbsp shortening
1. Preheat to 350. Line a cookie sheet with foil, set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside. In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoonfuls 3 inches apart onto the prepared cookie sheet.
Bake 10-12 minutes or until bubbly golden brown around edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off of foil.
2. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.
Raspberry Pistachio Cookies
1/2 c butter or margerine, softened
1/4 c powdered sugar
1 egg separated
1 tsp vanilla
1 c flour
1/8 tsp salt
1/2 unsalted pistachios, shelled and finely chopped
1/4 c raspberry jam or jelly
Combine butter, powdered sugar, egg yolk and vanilla; beat until light and fluffy. Stir in flour and salt; mix thoroughly. Chill dough for at least 30 minutes or until dough hardens.
With the palm of your hand, shape dough into small balls, about 1 to 1-1/4 inch in diameter. Beat egg white until foamy; dip balls in egg white then roll in chopped pistachios. Place on baking sheet that has been very lightly coated with cooking spray; make deep indention in each cookie.
Bake at 350 for approx 12 minutes. Remove from oven; cool. with back of a small spoon, fill indention with raspberry jam or jelly.
1/4 c powdered sugar
1 egg separated
1 tsp vanilla
1 c flour
1/8 tsp salt
1/2 unsalted pistachios, shelled and finely chopped
1/4 c raspberry jam or jelly
Combine butter, powdered sugar, egg yolk and vanilla; beat until light and fluffy. Stir in flour and salt; mix thoroughly. Chill dough for at least 30 minutes or until dough hardens.
With the palm of your hand, shape dough into small balls, about 1 to 1-1/4 inch in diameter. Beat egg white until foamy; dip balls in egg white then roll in chopped pistachios. Place on baking sheet that has been very lightly coated with cooking spray; make deep indention in each cookie.
Bake at 350 for approx 12 minutes. Remove from oven; cool. with back of a small spoon, fill indention with raspberry jam or jelly.
Hershey's Rich, Dark Tiger Kisses Cookies
1-1/2 c granulated sugar
1/2 c veg oil
1/2 c Hershey's Cocoa
1-1/2 tsp vanilla
1-1/4 c flour
1-1/2 tsp baking powder
1/2 tsp salt
3 eggs
48 Dark Chocolate Kisses, unwrapped
Powdered sugar
Combine granulated sugar and oil in large bowl. Add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder, and salt; gradually add to cocoa mixture beating well.
Cover, refrigerate until dough is firm enough to handle at least 6 hours.
Heat oven to 350. Grease cookie sheet. Shape dough into 1 inch balls (will be sticky). Roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
Bake 11-13 minutes or until almost no indention remains when touched lightly and tops are cracked. Immediately press 1 kiss into center of each cookie. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
1/2 c veg oil
1/2 c Hershey's Cocoa
1-1/2 tsp vanilla
1-1/4 c flour
1-1/2 tsp baking powder
1/2 tsp salt
3 eggs
48 Dark Chocolate Kisses, unwrapped
Powdered sugar
Combine granulated sugar and oil in large bowl. Add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder, and salt; gradually add to cocoa mixture beating well.
Cover, refrigerate until dough is firm enough to handle at least 6 hours.
Heat oven to 350. Grease cookie sheet. Shape dough into 1 inch balls (will be sticky). Roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
Bake 11-13 minutes or until almost no indention remains when touched lightly and tops are cracked. Immediately press 1 kiss into center of each cookie. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
Oatmeal Raisin Cookies
Karlie Shaw Abrams and Camille Farias
1 c shortening
1 c brown sugar
1/2 c granulated sugar (mix)
2 tsp salt
1 tsp baking powder
2 tsp cinnamon (mix)
2 eggs (mix)
1 c flour (mix)
3 c oats (mix)
1-1/2 c raisins (mix)
Bake at 350 for 10-12 minutes
1 c shortening
1 c brown sugar
1/2 c granulated sugar (mix)
2 tsp salt
1 tsp baking powder
2 tsp cinnamon (mix)
2 eggs (mix)
1 c flour (mix)
3 c oats (mix)
1-1/2 c raisins (mix)
Bake at 350 for 10-12 minutes
Pecan Sandies
Camille Farias
Combine 1-1/2 c (6 oz) chopped pecans with 1-3/4 cubes (7/8 cup) butter, cut into chunks. Cook, stirring frequently for about 5 minutes on medium heat, or until mixture is nicely browned.
Drain butter into medium bowl. Set pecans aside.
Freeze the butter mixture, stirring once or twice, until firm but not hard (20 minutes).
Whisk together chilled brown butter, 1/2 c veg oil, 2-2/3 c flour, 1-1/4 cup powdered sugar until biscuit consistency. Add 1/2 of the pecans. Mix well.
In a seperate bowl, combine remaining pecans with 1 c brown sugar. mix well. Add 1 egg and 1 egg yolk, 1-1/2 tbsp water, 1/4 tsp salt, and 1-1/2 tsp vanilla, until very well mixed.
Stir into flour mixture until just mixed. Knead with your hands until very well mixed.
Divide in half. Lay out on wax paper and cover with wax paper. Roll to 1/4 inch thick and refrigerate until very firm.
Cut out with 2-1/2 inch rounds.
Bake at 350 for 10-14 minutes on greased cookie sheet, after pressing whole pecan halves onto top.
Let cool 1 minute on cookie sheet, then transfer to a wire rack to cool.
*This is Luis's favorite cookie recipe. Hands down. I made it for him our first Christmas together.
Combine 1-1/2 c (6 oz) chopped pecans with 1-3/4 cubes (7/8 cup) butter, cut into chunks. Cook, stirring frequently for about 5 minutes on medium heat, or until mixture is nicely browned.
Drain butter into medium bowl. Set pecans aside.
Freeze the butter mixture, stirring once or twice, until firm but not hard (20 minutes).
Whisk together chilled brown butter, 1/2 c veg oil, 2-2/3 c flour, 1-1/4 cup powdered sugar until biscuit consistency. Add 1/2 of the pecans. Mix well.
In a seperate bowl, combine remaining pecans with 1 c brown sugar. mix well. Add 1 egg and 1 egg yolk, 1-1/2 tbsp water, 1/4 tsp salt, and 1-1/2 tsp vanilla, until very well mixed.
Stir into flour mixture until just mixed. Knead with your hands until very well mixed.
Divide in half. Lay out on wax paper and cover with wax paper. Roll to 1/4 inch thick and refrigerate until very firm.
Cut out with 2-1/2 inch rounds.
Bake at 350 for 10-14 minutes on greased cookie sheet, after pressing whole pecan halves onto top.
Let cool 1 minute on cookie sheet, then transfer to a wire rack to cool.
*This is Luis's favorite cookie recipe. Hands down. I made it for him our first Christmas together.
Snickerdoodles
1 c shortening
1-1/2 c sugar
2 eggs
2-3/4 c flour
1 tsp cream of tartar
1/2 tsp soda
2 tsp salt
roll into balls and roll in cinnamon and sugar.
Dot with water and squish with fork.
Bake 8 minutes at 350
1-1/2 c sugar
2 eggs
2-3/4 c flour
1 tsp cream of tartar
1/2 tsp soda
2 tsp salt
roll into balls and roll in cinnamon and sugar.
Dot with water and squish with fork.
Bake 8 minutes at 350
Madeleines
5 tbsp butter
1/2 c flour
1/2 tsp baking powder
pinch of salt
1 egg
grated zest of 1/2 lemon
1 tsp orange juice
1/2 c granulated sugar
confectioners sugar for dusting
Preheat to 375:
Melt the butter in a saucepan over medium heat. Brush a little of the melted butter in the molds of a madeleine plaque. reserve the remainder and let cool to lukewarm.
Sift the flour, baking powder, and salt into a bowl. Combine the egg, lemon zest, orange juce, and sugar. Beat lightly. Stir into the flour mixture and beat fora few seconds longer until well combined.
Add the reserved butter and beat just long enough to incorporate thoroughly without overmixing. Spoon the batter into the molds of the prepared plaque, filling each one half full. Place on the middle shelf of the oven and bake for 12 to 15 minutes until golden and starting to brown at the edges. Unmold and place on rack. Dust with confectioners' sugar and serve while still warm. Makes twelve 3-inch madeleines.
1/2 c flour
1/2 tsp baking powder
pinch of salt
1 egg
grated zest of 1/2 lemon
1 tsp orange juice
1/2 c granulated sugar
confectioners sugar for dusting
Preheat to 375:
Melt the butter in a saucepan over medium heat. Brush a little of the melted butter in the molds of a madeleine plaque. reserve the remainder and let cool to lukewarm.
Sift the flour, baking powder, and salt into a bowl. Combine the egg, lemon zest, orange juce, and sugar. Beat lightly. Stir into the flour mixture and beat fora few seconds longer until well combined.
Add the reserved butter and beat just long enough to incorporate thoroughly without overmixing. Spoon the batter into the molds of the prepared plaque, filling each one half full. Place on the middle shelf of the oven and bake for 12 to 15 minutes until golden and starting to brown at the edges. Unmold and place on rack. Dust with confectioners' sugar and serve while still warm. Makes twelve 3-inch madeleines.
Gumdrop Cookies (Oatmeal Chocolate Chip)
Linda Streeper
2 c brown sugar
2 c white sugar
2 tsp vanilla cream or mix
2 cubes butter
1 c shortening
Add 4 eggs (mix again)
2 tsp. soda
2 tsp baking powder
1 tsp salt
4 c flour
4 c rolled oats
2 c chocolate chips
Bake at 350 for 10 minutes
*this is the famous chocolate chip cookie recipe that we used to make all the time when I was growing up. It was a neighborhood favorite.
2 c brown sugar
2 c white sugar
2 tsp vanilla cream or mix
2 cubes butter
1 c shortening
Add 4 eggs (mix again)
2 tsp. soda
2 tsp baking powder
1 tsp salt
4 c flour
4 c rolled oats
2 c chocolate chips
Bake at 350 for 10 minutes
*this is the famous chocolate chip cookie recipe that we used to make all the time when I was growing up. It was a neighborhood favorite.
Dot's Lemon Jello Cake
Dorothy Borwn
Temp 350 45 minutes use toothpick to test
1 pkg of Duncan Hines Lemon Supreme cake mix
Add: 1-1/3 cup of water
three eggs
3/4 cup cooking oil
1 pkg lemmon jellow- dry (3 oz) pkg
Beat ingredients 4 minutes
When done, poke holes in top of cake with a meat fork or toothpicks
Mix 1 cup of powdered sugar with 3 tbsp of lemon juice and 1/4 c melted butter.
Pour over cake while still warm.
*This cake is a classic recipe of my Grandmother's. She used to make it whenever we went to visit her.
Temp 350 45 minutes use toothpick to test
1 pkg of Duncan Hines Lemon Supreme cake mix
Add: 1-1/3 cup of water
three eggs
3/4 cup cooking oil
1 pkg lemmon jellow- dry (3 oz) pkg
Beat ingredients 4 minutes
When done, poke holes in top of cake with a meat fork or toothpicks
Mix 1 cup of powdered sugar with 3 tbsp of lemon juice and 1/4 c melted butter.
Pour over cake while still warm.
*This cake is a classic recipe of my Grandmother's. She used to make it whenever we went to visit her.
Christmas Cookies
Alice Brown
Temp 375 Yields 60 Cook time: 15-20 minutes
1 c butter
1 c brown sugar
2 eggs
2 tsp water
3 c flour
1/2 tsp baking powder
1/2 tsp vanilla
cream butter, add sugar, beaten eggs and water.
Add dry ingredients a little at a time, mix till smooth
Let dough stand 1 hour before rolling.
Roll out a block of dough about 5 inches square
Spread with filling. Cover with more dough.
Bake on a greased cookie sheet. Cool. Cut into squares.
Date filling
1 pound dates- 1 cup of water
1 cup sugar 1/2 c walnuts
Add sugar to boiling water- stir until dissolved. Add dates stoned and cut. Boil until most of the liquid has evaporated. Remove and add nuts. Cool.
*this is a VERY old recipe from my great-grandmother. According to my grandmother this is one that great-grandma used to make as a special treat at Christmas time.
Temp 375 Yields 60 Cook time: 15-20 minutes
1 c butter
1 c brown sugar
2 eggs
2 tsp water
3 c flour
1/2 tsp baking powder
1/2 tsp vanilla
cream butter, add sugar, beaten eggs and water.
Add dry ingredients a little at a time, mix till smooth
Let dough stand 1 hour before rolling.
Roll out a block of dough about 5 inches square
Spread with filling. Cover with more dough.
Bake on a greased cookie sheet. Cool. Cut into squares.
Date filling
1 pound dates- 1 cup of water
1 cup sugar 1/2 c walnuts
Add sugar to boiling water- stir until dissolved. Add dates stoned and cut. Boil until most of the liquid has evaporated. Remove and add nuts. Cool.
*this is a VERY old recipe from my great-grandmother. According to my grandmother this is one that great-grandma used to make as a special treat at Christmas time.
Apple Sauce Cookies
Stell Clark
Oven at 350
1 c shortening
1 c brown sugar
1-1/2 tsp salt
2 tsp soda
5-1/2 c flour
3 tbsp cornstarch
4 eggs
2 tsp milk
2 c sweetened apple sauce
1 pkg chocolate chips, raisins, or nuts
Sift Dry Ingredients together
Beat sugar, shortening, eggs, and apple sauce with milk and 2 tsp vanilla
add dry ingredients
add chips, nuts, or raisins
Bake 11 minutes.
Frost with lemon frosting if desired.
*This is another favorite recipe of my grandmother's.
Oven at 350
1 c shortening
1 c brown sugar
1-1/2 tsp salt
2 tsp soda
5-1/2 c flour
3 tbsp cornstarch
4 eggs
2 tsp milk
2 c sweetened apple sauce
1 pkg chocolate chips, raisins, or nuts
Sift Dry Ingredients together
Beat sugar, shortening, eggs, and apple sauce with milk and 2 tsp vanilla
add dry ingredients
add chips, nuts, or raisins
Bake 11 minutes.
Frost with lemon frosting if desired.
*This is another favorite recipe of my grandmother's.
Raisin Molasses Gems
Dorothy Nihart
Oven 350 bake in upper third of oven
3/4 c shortening
1 c sugar
1/4 c molasses
1 egg
2 c brown sugar
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp salt
1 c raisins
Beat shortening and sugar until fluffy. Add molasses and egg.
Combine dry ingredients and add to above stir in raisins. Shape into 1 inch balls and roll in sugar. Cook 2 inches apart on greased sheet.
10 to 12 minutes.
Cool one minute and transfer to wire rack.
*When my grandma was diagnosed with terminal cancer, I spent several months visiting her and spending as much time as possible with her. I asked her for some of her recipes, so I could have them always. This is one of the ones she passed down to me.
Oven 350 bake in upper third of oven
3/4 c shortening
1 c sugar
1/4 c molasses
1 egg
2 c brown sugar
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp salt
1 c raisins
Beat shortening and sugar until fluffy. Add molasses and egg.
Combine dry ingredients and add to above stir in raisins. Shape into 1 inch balls and roll in sugar. Cook 2 inches apart on greased sheet.
10 to 12 minutes.
Cool one minute and transfer to wire rack.
*When my grandma was diagnosed with terminal cancer, I spent several months visiting her and spending as much time as possible with her. I asked her for some of her recipes, so I could have them always. This is one of the ones she passed down to me.
Frosted Banana Bars
1/2 c butter
2 c sugar
3 eggs
1-1/2 c mashed banana
1 tsp vanilla
2 c flour
1 tsp baking soda
pinch salt
Cream butter and sugar. Beat in eggs, bananas. Combine flour, baking soda, and salt. Add to creamed mixture and blend well. Pour into greased 15x10x1 inch pan. Bake at 350 for 25 minutes. Cool.
Frosting:
1/2 c butter, softened
1 (8oz) pkg cream cheese, softened
4 c powdered sugar
2 tsp vanilla
Cream butter and cream cheese. Add powdered sugar gradually and vanilla. Beat well. Spread over bars. Yields 3 dozen.
Variation: Decrease sugar to 1-1/2 c, eggs to 2, and add 1 cup sour cream
2 c sugar
3 eggs
1-1/2 c mashed banana
1 tsp vanilla
2 c flour
1 tsp baking soda
pinch salt
Cream butter and sugar. Beat in eggs, bananas. Combine flour, baking soda, and salt. Add to creamed mixture and blend well. Pour into greased 15x10x1 inch pan. Bake at 350 for 25 minutes. Cool.
Frosting:
1/2 c butter, softened
1 (8oz) pkg cream cheese, softened
4 c powdered sugar
2 tsp vanilla
Cream butter and cream cheese. Add powdered sugar gradually and vanilla. Beat well. Spread over bars. Yields 3 dozen.
Variation: Decrease sugar to 1-1/2 c, eggs to 2, and add 1 cup sour cream
Sugar Cookies
Linda Streeper and Kristy Grover
1 c margerine
1 tsp vanilla
1-1/2 c sugar
3 eggs
Cream first.
3-1/2 c flour
1 tsp soda
2 tsp cream of tartar
1 tsp salt
Add and mix. Roll dough out, cut into shapes, bake at 375 on greased cookie sheets.
Butter Frosting for cookies:
Mix
1 lb powdered sugar
1 tsp vanilla
1 cube margerine, softened
Add part of a can of evaporated milk slowly while beating to get a correct consistency.
Optional: Add cocoa for chocolate frosting. Can add food coloring and flavoring.
This frosting turns out cream colored, not white, so it looks best when some coloring is added.
*This is my step-mom's recipe. It's probably the easiest sugar cookie recipe ever, and it's an instant classic.
1 c margerine
1 tsp vanilla
1-1/2 c sugar
3 eggs
Cream first.
3-1/2 c flour
1 tsp soda
2 tsp cream of tartar
1 tsp salt
Add and mix. Roll dough out, cut into shapes, bake at 375 on greased cookie sheets.
Butter Frosting for cookies:
Mix
1 lb powdered sugar
1 tsp vanilla
1 cube margerine, softened
Add part of a can of evaporated milk slowly while beating to get a correct consistency.
Optional: Add cocoa for chocolate frosting. Can add food coloring and flavoring.
This frosting turns out cream colored, not white, so it looks best when some coloring is added.
*This is my step-mom's recipe. It's probably the easiest sugar cookie recipe ever, and it's an instant classic.
Tuesday, November 16, 2010
Great Pumpkin Cookies
Linda Streeper and Camille Farias
1 c margerine
1/2 c crisco
1 c white sugar
1 tsp vanilla
1 c brown sugar
1 egg
24 oz can pumpkin (Libby's)
Mix, then add:
4 c unsifted flour
1 tsp salt
2 tsp soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Stir in:
1 bag (12 oz) semi-sweet chocolate chips (Guittard or Ghirardelli are the best)
Will not be very thick
Drop in large spoonfuls onto greased baking sheet and cook at 350 for 20 minutes
*This is my step-mom's recipe with a few additions, substitutions, and changes that I came up with. The result is the moistest, most delicious pumpkin cookie recipe I've ever had. In fact, it's the only one I like- most pumpkin cookies kind of make me gag a little bit, but this one is fantastic!
1 c margerine
1/2 c crisco
1 c white sugar
1 tsp vanilla
1 c brown sugar
1 egg
24 oz can pumpkin (Libby's)
Mix, then add:
4 c unsifted flour
1 tsp salt
2 tsp soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Stir in:
1 bag (12 oz) semi-sweet chocolate chips (Guittard or Ghirardelli are the best)
Will not be very thick
Drop in large spoonfuls onto greased baking sheet and cook at 350 for 20 minutes
*This is my step-mom's recipe with a few additions, substitutions, and changes that I came up with. The result is the moistest, most delicious pumpkin cookie recipe I've ever had. In fact, it's the only one I like- most pumpkin cookies kind of make me gag a little bit, but this one is fantastic!
The LAST Chocolate Chip Cookie Recipe You'll Ever Need
Camille Farias
This is, in my extensive experience, the best chocolate chip cookie recipe I've ever come across. It's the perfect blend of chewy and crispy, sweet and salty, and chocolately goodness. People always ask me for this recipe, and I don't give them the whole thing because I like being the only person who knows the secret which I stumbled upon in an act of sheer serendipity- I am now passing it on to you...
2 c brown sugar
1 c granulated sugar
1 c shortening The original recipe called for 2 c shortening and no butter
3/4 c butter I ran out of shortening once, substituted butter, and history was made
4 eggs
5 c flour
2 tsp soda
1-1/2 tsp salt
2 tsp vanilla
4-1/2 oz each of milk and semi-sweet chocolate chips
1 cup chopped nuts (optional)
Mix all ingredients in a bowl with hands (optional- I use my big honking wooden spoon for this) and compact dough together. Add chips and mix.
Bake 10-12 minutes or until golden brown.
This is, in my extensive experience, the best chocolate chip cookie recipe I've ever come across. It's the perfect blend of chewy and crispy, sweet and salty, and chocolately goodness. People always ask me for this recipe, and I don't give them the whole thing because I like being the only person who knows the secret which I stumbled upon in an act of sheer serendipity- I am now passing it on to you...
2 c brown sugar
1 c granulated sugar
1 c shortening The original recipe called for 2 c shortening and no butter
3/4 c butter I ran out of shortening once, substituted butter, and history was made
4 eggs
5 c flour
2 tsp soda
1-1/2 tsp salt
2 tsp vanilla
4-1/2 oz each of milk and semi-sweet chocolate chips
1 cup chopped nuts (optional)
Mix all ingredients in a bowl with hands (optional- I use my big honking wooden spoon for this) and compact dough together. Add chips and mix.
Bake 10-12 minutes or until golden brown.
Mystery Cake Recipe
This recipe has been sitting in my box for who knows how long. It has no instructions, and no title, but it's all stained up as if it was once loved. If you're feeling adventerous, give it a try and let me know what you come up with- cookies? cake? bars?
1 yellow cake mix
1/2 lb butter
1/4 c sour cream
1/2 c buttermilk
1 egg
The rest is up to you!
1 yellow cake mix
1/2 lb butter
1/4 c sour cream
1/2 c buttermilk
1 egg
The rest is up to you!
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