Dinosaur Cookies
*I had a hard time finding a recipe for these because my husband's family made runny, not measured, not cooked very well variations and my family never made them. I don't know what they are really called...
1/2 C butter
1/2 C unsweetened cocoa
2 C sugar
1/2 C milk
3 C oats
1/2 C peanut butter
1 tsp vanilla
Bring butter, cocoa, sugar, milk to a boil. Cook for about 2-3 minutes, don't burn. Add rest and drop on foil.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Tuesday, November 2, 2010
Wednesday, January 6, 2010
French Toast Puffs
These are from my friend Jenny
French Toast Puffs
Cream:
1 cup sugar
2/3 cup butter or margarine
2 eggs
Sift into a separate bowl:
3 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon nutmeg
Pour out 1 cup milk in a pourable container.
Alternatively add the flour mix and the milk to the creamed mixture, beating well each time.
Spoon into greased muffin tin up to 2/3 full - they'll puff up huge.
Bake at 350º for 20 - 25 minutes. Check at 15, and when the toothpick comes out clean, you're set.
Immediately take out of the pan. Melt about a stick of butter (margarine is ok) in a bowl, and add into another bowl 1/2 cup sugar + 1 teaspoon cinnamon. Dip the tops of the muffins in butter and then into the cinnamon sugar mixture. Serve warm.
French Toast Puffs
Cream:
1 cup sugar
2/3 cup butter or margarine
2 eggs
Sift into a separate bowl:
3 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon nutmeg
Pour out 1 cup milk in a pourable container.
Alternatively add the flour mix and the milk to the creamed mixture, beating well each time.
Spoon into greased muffin tin up to 2/3 full - they'll puff up huge.
Bake at 350º for 20 - 25 minutes. Check at 15, and when the toothpick comes out clean, you're set.
Immediately take out of the pan. Melt about a stick of butter (margarine is ok) in a bowl, and add into another bowl 1/2 cup sugar + 1 teaspoon cinnamon. Dip the tops of the muffins in butter and then into the cinnamon sugar mixture. Serve warm.
Peanut Butter Cups
Peanut Butter Cups
*or as I like to call it...how to clog an artery in one bite (they are super good)
2 sticks margarine or butter, room temperature
3 cups powdered sugar (or 1 pound)
1 inner seal package of graham crackers, crushed
1 can peanut butter, or 2 cups (best with creamy)
1 - 1 1/2 packages milk chocolate chips, or large chocolate bars that equals approximately 14 oz.
Mix the butter, powdered sugar, graham crackers and pb very well.
Spread on a cookie sheet, I use a 15x11 pan
Melt the chocolate and pour over the mixture, spreading it until it covers it evenly. Freeze for best results but chilling is fine.
*or as I like to call it...how to clog an artery in one bite (they are super good)
2 sticks margarine or butter, room temperature
3 cups powdered sugar (or 1 pound)
1 inner seal package of graham crackers, crushed
1 can peanut butter, or 2 cups (best with creamy)
1 - 1 1/2 packages milk chocolate chips, or large chocolate bars that equals approximately 14 oz.
Mix the butter, powdered sugar, graham crackers and pb very well.
Spread on a cookie sheet, I use a 15x11 pan
Melt the chocolate and pour over the mixture, spreading it until it covers it evenly. Freeze for best results but chilling is fine.
Friday, October 23, 2009
Brownies!
These are instructions to some delicious brownies a friend of mine makes...trust me they are to die for!
1. Layer of brownies in a 9x13 pan...you can get that size in the box
2. 1 can of cream cheese frosting on top of the brownies after they have cooled.
3. Microwave 1 cup of peanut butter and 1 bag of chocolate chips for 1 minute. Stir in 2 cups of Rice Krispies. Spread this on top of the icing.
4. Chill for about 30 minutes.
1. Layer of brownies in a 9x13 pan...you can get that size in the box
2. 1 can of cream cheese frosting on top of the brownies after they have cooled.
3. Microwave 1 cup of peanut butter and 1 bag of chocolate chips for 1 minute. Stir in 2 cups of Rice Krispies. Spread this on top of the icing.
4. Chill for about 30 minutes.
Monday, October 12, 2009
Sweet Butternut Squash
Sweet Butternut Squash
*this recipe has the texture of a pie and could be used as a pie filling, it is more dessert and less side dish
3 cups cooked,mashed butternut squash
2 eggs beaten
1/2 cup brown sugar
1/2 cup whole/2% milk (use a little less than 1/2 cup)
1/4 cup butter
2 tsp vanilla
dash of nutmeg
*optional toppings
1 Tbs butter
1/2 cup brown sugar
1/3 (instant) oatmeal
about 1/8 to 1/4 cup milk
Melt in a sauce pan and pour over the squash about 10 minutes before it finishes
*optional topping
1/2 cup brown sugar
1/4 cup butter
1/4 cup flour
1/2 cup chopped pecans
Mix together and sprinkle over the squash before cooking
Wednesday, December 3, 2008
Chocolate-Candy Cane Cookies
Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
4 squares BAKER'S Semi-Sweet Chocolate, melted
1 pkg. (6 squares) BAKER'S White Chocolate
12 hard peppermint candies, crushed
Instructions:
HEAT oven to 350ºF. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate. (Dough will be stiff.)
ROLL tablespoonfuls of dough into 52 balls; roll each into 3-inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.
BAKE 10 to 12 min. or until puffed and set; cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Melt white chocolate; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
I made these to take to a church Christmas party and they were a big hit, everyone asked for the recipe.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
4 squares BAKER'S Semi-Sweet Chocolate, melted
1 pkg. (6 squares) BAKER'S White Chocolate
12 hard peppermint candies, crushed
Instructions:
HEAT oven to 350ºF. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate. (Dough will be stiff.)
ROLL tablespoonfuls of dough into 52 balls; roll each into 3-inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.
BAKE 10 to 12 min. or until puffed and set; cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Melt white chocolate; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
I made these to take to a church Christmas party and they were a big hit, everyone asked for the recipe.
Saturday, October 18, 2008
Fondant
This fondant recipe is made with marshmallows and tastes really good unlike most fondant. It is easy to work with and make but don't let it dry out. It is also very inexpensive unlike store bought fondant. It was given to me by a friend who decorates cakes professionally. She said she found it online.
Ingredients
6 oz. white mini-marshmallows, use a good quality marshmallow
2 lbs. powdered sugar, also use a high quality
2-5 Tablespoon water
some shortening to grease hands with
Directions
1. Melt the marshmallow and 2 Tbs of the water in a microwave bowl or double boiler. If using the microwave, melt in 30 second intervals until melted.
2. Put 3/4 of the powdered sugar on top of the melted marshmallows
3. Grease hands and counter top generously. Pour mixture onto greased counter top and knead like you would break dough. This can get very sticky so be sure to stay greased up
4. Add 1/2 tsp of water as needed. If the fondant is tearing or too dry add water while kneading.
5. Kneading usually takes around 8-10 minutes. The fondant should be elastic so it can be stretched without tearing when you roll it out and cover a cake or cupcakes. Also, try to remove and small powdered sugar balls the keep your fondant from being smooth.
6. Double wrap the fondant by applying some shortening to the outside. Wrap in up and put it in a Ziploc bag. It is important to get out as much air as possible so it doesn't dry out.
7. Add coloring by kneading it into the fondant.
8. Roll out fondant to desired thickness and apply to cake. You can also cut out shapes in the fondant and stick them to the cake fondant layer with vanilla.
*Fondant will stay good in the refrigerator for weeks
*Don't forget to apply a light layer of butter cream frosting to the cake before putting on the fondant. This helps the fondant stick to the cake.
Ingredients
6 oz. white mini-marshmallows, use a good quality marshmallow
2 lbs. powdered sugar, also use a high quality
2-5 Tablespoon water
some shortening to grease hands with
Directions
1. Melt the marshmallow and 2 Tbs of the water in a microwave bowl or double boiler. If using the microwave, melt in 30 second intervals until melted.
2. Put 3/4 of the powdered sugar on top of the melted marshmallows
3. Grease hands and counter top generously. Pour mixture onto greased counter top and knead like you would break dough. This can get very sticky so be sure to stay greased up
4. Add 1/2 tsp of water as needed. If the fondant is tearing or too dry add water while kneading.
5. Kneading usually takes around 8-10 minutes. The fondant should be elastic so it can be stretched without tearing when you roll it out and cover a cake or cupcakes. Also, try to remove and small powdered sugar balls the keep your fondant from being smooth.
6. Double wrap the fondant by applying some shortening to the outside. Wrap in up and put it in a Ziploc bag. It is important to get out as much air as possible so it doesn't dry out.
7. Add coloring by kneading it into the fondant.
8. Roll out fondant to desired thickness and apply to cake. You can also cut out shapes in the fondant and stick them to the cake fondant layer with vanilla.
*Fondant will stay good in the refrigerator for weeks
*Don't forget to apply a light layer of butter cream frosting to the cake before putting on the fondant. This helps the fondant stick to the cake.
Cinnabons - "Cinnamon Buns from Heaven"
I just got this on an email recipe exchange:
Makes 12 large rolls.
Ingredients:
Dough:
2 pkg.active dry yeast
1 cup warm water (105-115 degree)
2/3 cup plus 1 tsp. granulated sugar, divided
1 cup warmed milk
2/3 cup butter
2 tsp salt
2 eggs, slightly beaten
7-8 cups all-purpose flour, or more if needed
Filling:
1 cup melted butter, divided (2 sticks)
1 3/4 cups granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 cups chopped walnuts, optional
1 1/2 cups raisins, optional
Creamy glaze:
2/3 cup melted butter (1 stick plus 2 Tbsp.)
4 cups powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water
Preparation Instructions:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
Makes 12 large rolls.
Ingredients:
Dough:
2 pkg.active dry yeast
1 cup warm water (105-115 degree)
2/3 cup plus 1 tsp. granulated sugar, divided
1 cup warmed milk
2/3 cup butter
2 tsp salt
2 eggs, slightly beaten
7-8 cups all-purpose flour, or more if needed
Filling:
1 cup melted butter, divided (2 sticks)
1 3/4 cups granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 cups chopped walnuts, optional
1 1/2 cups raisins, optional
Creamy glaze:
2/3 cup melted butter (1 stick plus 2 Tbsp.)
4 cups powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water
Preparation Instructions:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
Friday, October 17, 2008
Fruit Dip
8 oz pkg cream cheese
7 oz jar marshmallow cream
powdered sugar to taste
Mix together until smooth. So good to dip all kinds of fruit in, my favorites are apples, strawberries, bananas and grapes.
7 oz jar marshmallow cream
powdered sugar to taste
Mix together until smooth. So good to dip all kinds of fruit in, my favorites are apples, strawberries, bananas and grapes.
Chocolate No-Bakes
2 c sugar 1 stick margarine or butter
4 tbsp cocoa powder 3 c quick oatmeal
1 tsp peanut butter 1/2 tsp vanilla
1/2 c milk
Combine sugar, butter, milk and cocoa powder. Boil 3 minutes. Remove from heat, add remaining ingredients. Mix well but quickly. Drop on wax paper into little mounds and allow to cool.
4 tbsp cocoa powder 3 c quick oatmeal
1 tsp peanut butter 1/2 tsp vanilla
1/2 c milk
Combine sugar, butter, milk and cocoa powder. Boil 3 minutes. Remove from heat, add remaining ingredients. Mix well but quickly. Drop on wax paper into little mounds and allow to cool.
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