If you missed the cookie exchange I'm sharing these wonderful chocolate cookie recipes. One is no baking and one fast and easy....great to get the kids involved...all delicious!
No-bake Choco Oatmeal Cookies (shared by Dorothy Lineberger)
1 c. soft butter
1 c. powdered sugar
1 t. vanilla
2 T. warm water
4 T. cocoa
2 1/2 c. uncooked oats
Cream butter and sugar together. Add cocoa, vanilla, water, and oatmeal. Roll batter into small balls and place on ungreased cookie sheet, approx. 12 to a sheet. Flatten slightly with your hand and dust with powdered sugar. Let them remain until firm and set about 30 min., remove and store.
Boiled Cookies (shared by Loreta Durham)
1/2 c. butter
2 c. sugar
1/2 c. cocoa
1/2 c. evaporated milk
1 t. vanilla
3 c. instant oatmeal
(1/2 c. crunchy peanut butter or 1 c. chopped nuts is optional)
Melt butter in saucepan over medium heat. Combine sugar, cocoa and milk. Stir into melted butter and bring to a boil then boil 1 minute while stirring. Remove from heat and stir in oats, vanilla and peanut butter or nuts. Drop by teaspoon on waxed paper. 3-4 dozen
Double Chocolate Chip Cookies (shared by Gwyn Weatherford)
1 c. soft butter
1 1/2 c. creamy peanut butter
2 1/2 c. packed brown sugar
2 large eggs
1 egg white
1/2 c. sour cream
2 t. vanilla
3 1/2 c. bread flour
1 T. baking soda
1/2 t. salt
2 c. semisweet chocolate chips
1 c. mini semisweet chips
1 c. coconut
Beat butter and peanut butter until creamy. Add brown sugar, beat till creamy. Beat in eggs and egg white, sour cream and vanilla. Combine dry ingredients and gradually add until combined. Mix in chips and coconut. Drop by heaping teaspoons, 2" apart onto ungreased baking sheets. Bake 10-15 min. or until lightly browned. Let cool on pans 2 minutes then remove and cool on racks. Store airtight up to one week.
Brownie Cookies (shared by Mabel Hall)
2 pkgs. German Chocolate squares (such as Bakers brand)
1 T. butter
2 eggs
3/4 c. sugar
1/4 c. flour
1/4 t. each baking powder, cinnamon and salt
1/2 t. vanilla
3/4 c. chopped pecans
Melt butter with chocolate in a bowl over another bowl of hot water. Beat eggs until foamy then add sugar 2 T. at a time, beat until thick (5 min.) Blend in chocolate. Add flour and other dry ingredients, then vanilla and nuts. Drop by teaspoonsful and bake at 350 degrees till lightly set.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Monday, January 3, 2011
Meringue Cookies
More recipes from the cookie exchange. Lots of folks are changing their eating habits in this new year. Meringue cookies are almost zero fat so you may want to consider these recipes if you are cutting fat intake. Here are three variations of wonderful meringue cookies.
Forgotten Cookies (shared by Margaret Durham)
3 egg whites at room temp.
3/4 c. sugar
1/8 t. cream of tartar
6 oz. minature chocolate chips
Preheat oven to 400 degrees. Beat egg whites until frothy, slowly add sugar mixed with cream of tartar beating until very stiff.
Mix in chips and drop by teaspoonfuls on a cookie sheet lined with parchment paper. Turn oven off and put in cookies, leave at least 3 hrs. or overnight. Makes 3-4 dozen.
May substitute coconut, finely chopped pecans or well drained Maraschino cherries.
Chocolate Pecan Meringues (shared by Beth Ausbrooks)
4 egg whites at room temp.
1/4 t. cream of tartar
1/4 t. vanilla
1 c. sugar
1/4 t. salt
1/3 c. mini semi-sweet chocolate chips
1/3 c. finely chopped pecans
Preheat oven to 225 degrees. Beat first 3 ingredients at high speed until foamy. Gradually add sugar and salt, beating until very stiff. Gently fold in chips and nuts. Drop by teaspoonfuls 1" apart on parchment lined baking sheets. Bake at 225 degrees for one hour placing one pan on middle rack and one on lower rack. Switch pans and bake another 45 min. until cookies are dry but not brown. Cool completely and store in air tight containers up to one week. 3-4 doz.
Surprise Meringues (shared by Shannon Vickers)
3 egg whites
1/8 t. cream of tartar
3/4 c. sugar
1/8 t. salt
1 t. vanilla
1 c. miniature semisweet chocolate chips
1/4 c. chopped pecans or walnuts
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar with salt and vanilla beating until stiff peaks form and sugar is dissolved, about 5-8 minutes. Fold in chips and nuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 300 degrees for 30 min. or until lightly browned. Cool on sheets and store in an airtight container. Yield: 4 doz.
Forgotten Cookies (shared by Margaret Durham)
3 egg whites at room temp.
3/4 c. sugar
1/8 t. cream of tartar
6 oz. minature chocolate chips
Preheat oven to 400 degrees. Beat egg whites until frothy, slowly add sugar mixed with cream of tartar beating until very stiff.
Mix in chips and drop by teaspoonfuls on a cookie sheet lined with parchment paper. Turn oven off and put in cookies, leave at least 3 hrs. or overnight. Makes 3-4 dozen.
May substitute coconut, finely chopped pecans or well drained Maraschino cherries.
Chocolate Pecan Meringues (shared by Beth Ausbrooks)
4 egg whites at room temp.
1/4 t. cream of tartar
1/4 t. vanilla
1 c. sugar
1/4 t. salt
1/3 c. mini semi-sweet chocolate chips
1/3 c. finely chopped pecans
Preheat oven to 225 degrees. Beat first 3 ingredients at high speed until foamy. Gradually add sugar and salt, beating until very stiff. Gently fold in chips and nuts. Drop by teaspoonfuls 1" apart on parchment lined baking sheets. Bake at 225 degrees for one hour placing one pan on middle rack and one on lower rack. Switch pans and bake another 45 min. until cookies are dry but not brown. Cool completely and store in air tight containers up to one week. 3-4 doz.
Surprise Meringues (shared by Shannon Vickers)
3 egg whites
1/8 t. cream of tartar
3/4 c. sugar
1/8 t. salt
1 t. vanilla
1 c. miniature semisweet chocolate chips
1/4 c. chopped pecans or walnuts
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar with salt and vanilla beating until stiff peaks form and sugar is dissolved, about 5-8 minutes. Fold in chips and nuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 300 degrees for 30 min. or until lightly browned. Cool on sheets and store in an airtight container. Yield: 4 doz.
Sunday, December 12, 2010
Chocolate Chunk Walnut Cookies
2 1/4 c. flour
1 t. baking soda
1 t. salt
1 c. soft butter
3/4 c. sugar
3/4 c. brown sugar
1 T. vanilla
2 large eggs
1 3/4 c. chocolate chunks
1 c. chopped walnuts
Combine dry ingredients and set aside. Beat sugars, butter and vanilla until creamy. Add eggs one at a time beating well after each one. Gradually mix in flour mixture, mix in chocolate and nuts. Drop by tablespoons full on ungreased baking sheet. Bake at 375 for 9-11 minutes. Let cool on baking sheets for 2 minutes then remove to cooking racks.
Makes about 5 dozen. Submitted by Frances Kersey
1 t. baking soda
1 t. salt
1 c. soft butter
3/4 c. sugar
3/4 c. brown sugar
1 T. vanilla
2 large eggs
1 3/4 c. chocolate chunks
1 c. chopped walnuts
Combine dry ingredients and set aside. Beat sugars, butter and vanilla until creamy. Add eggs one at a time beating well after each one. Gradually mix in flour mixture, mix in chocolate and nuts. Drop by tablespoons full on ungreased baking sheet. Bake at 375 for 9-11 minutes. Let cool on baking sheets for 2 minutes then remove to cooking racks.
Makes about 5 dozen. Submitted by Frances Kersey
Oatmeal Thumbprint Cookies
2 sticks soft butter or margarine
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
Beat together butter and sugars, add eggs and vanilla, beat well.
1 1/2 c. all purpose flour
1 t. soda
1 t. cinnamon
1/2 t. salt
3 c. oatmeal
Combine dry ingredients, add to batter and mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350 for 10-12 minutes or until golden brown. Using a teaspoon or your thumb, push an indention in the middle of each warm cookie. Fill immediately with a teaspoon of your favorite jam. After filling quickly remove to wire cooking racks.
Makes about 4 doz. Submitted by Linda Fleischer
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
Beat together butter and sugars, add eggs and vanilla, beat well.
1 1/2 c. all purpose flour
1 t. soda
1 t. cinnamon
1/2 t. salt
3 c. oatmeal
Combine dry ingredients, add to batter and mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350 for 10-12 minutes or until golden brown. Using a teaspoon or your thumb, push an indention in the middle of each warm cookie. Fill immediately with a teaspoon of your favorite jam. After filling quickly remove to wire cooking racks.
Makes about 4 doz. Submitted by Linda Fleischer
Toffee Cookie Bites
24 saltine crackers
1 c. butter
1 c. firmly packed light brown sugar
1 - 12 oz. pkg. milk chocolate morsels
1/2 c. chopped pecans or walnuts
Cover bottom of a 9X13 pan with aluminum foil. Arrange crackers in pan to cover bottom.
Microwave butter and sugar in glass bowl on high for 3-4 min until sugar dissolves, sirring occasionally. Pour mixture over crackers. Bake at 325 for 15 minutes or until bubbly. Remove from oven and sprinkle with choc. chips, spreading as they melt. Sprinkle with nuts. Cool well, cover and chill 2 hrs. Cut into 1" squares or break into peices and store in an airtight container in refrigerator.
Submitted by Debbie Stewart
1 c. butter
1 c. firmly packed light brown sugar
1 - 12 oz. pkg. milk chocolate morsels
1/2 c. chopped pecans or walnuts
Cover bottom of a 9X13 pan with aluminum foil. Arrange crackers in pan to cover bottom.
Microwave butter and sugar in glass bowl on high for 3-4 min until sugar dissolves, sirring occasionally. Pour mixture over crackers. Bake at 325 for 15 minutes or until bubbly. Remove from oven and sprinkle with choc. chips, spreading as they melt. Sprinkle with nuts. Cool well, cover and chill 2 hrs. Cut into 1" squares or break into peices and store in an airtight container in refrigerator.
Submitted by Debbie Stewart
Just The Best Cookies
1 c. butter
1 c. brown sugar
1 c. sugar
1 egg
1 c. salad oil
Cream butter and sugars until light and fluffy. Add egg and blend. Add oil stirring well.
1 c. crushed cornflakes
1 c. rolled oats
1 c. chopped pecans
1/2 c. coconut flakes
Stir in cereals, pecans and coconut. Stir together dry ingredients, mix into batter with vanilla.
3 1/2 c. flour
1 t. salt
1 t. vanilla
Form dough into balls the size of walnuts, place on ungreased cookie sheet and flatten w/ a fork dipped in water. Bake at 325 degrees 12 minutes. Cool and sprinkle with powdered sugar.
submitted by Kelleye Helleson
1 c. brown sugar
1 c. sugar
1 egg
1 c. salad oil
Cream butter and sugars until light and fluffy. Add egg and blend. Add oil stirring well.
1 c. crushed cornflakes
1 c. rolled oats
1 c. chopped pecans
1/2 c. coconut flakes
Stir in cereals, pecans and coconut. Stir together dry ingredients, mix into batter with vanilla.
3 1/2 c. flour
1 t. salt
1 t. vanilla
Form dough into balls the size of walnuts, place on ungreased cookie sheet and flatten w/ a fork dipped in water. Bake at 325 degrees 12 minutes. Cool and sprinkle with powdered sugar.
submitted by Kelleye Helleson
Tuesday, July 24, 2007
Peachberry Crunch
Oh yes, it's cobbler time. We just couldn't resist taking a snap of these gigantic blackberries from the newly planted patch out back of our gardens. Even seeing the size in a spoon doesn't explain my surprise when I saw that they were nearly big as a golf ball. Pop one of these juicy jumbo's in your mouth and the cheeks bulge with goodness. After an entire summer of nice rains and few berries left on the vine, the plants, no doubt, have put all their energy into a few berries.
Sharing recipes is such a wonderful hobby. It's like sharing other things in your life, seems we always get blessesd in return. Who doesn't need more wonderful recipes? Cobbler Queen, I'm not sure about; alot of my cobblers over the years have been just so-so. But now...I think I've got it. A new variation to an old favorite.
Sharing recipes is such a wonderful hobby. It's like sharing other things in your life, seems we always get blessesd in return. Who doesn't need more wonderful recipes? Cobbler Queen, I'm not sure about; alot of my cobblers over the years have been just so-so. But now...I think I've got it. A new variation to an old favorite.
Almost every recipe book on my shelf has several variations of cobbler. I've tried many but none seem to compare with something my family always enjoyed, drooled over, begged for and scraped the pan to get. My grandmother would be thrilled if she knew there was an opportunity to share this recipe. What she made often for a summer dessert is something called Rhubarb Crunch. I've shared my recipe here for peach and blueberry but try blackberry or strawberry too.
Rhubarb is an unusual plant with a very sour and distinct taste. It grows in cool climates making bunches like long ribs of reddish-pink celery with a huge green leaf at each end. In the South we usually just see it on the produce shelf at the supermarket. One must add large amounts of sugar to rhubarb, it's just as sour as lemons. When cooked it makes a deliciously beautiful pink fruit which can be made into many wonderful desserts. (I think it's a fruit. That makes me realize I should do research.)
Grandmother surely would be shocked if I bought rhubarb at the store. I imagined peaches and a few blueberries for color would be a perfect substitute, so here's my newly created and original recipe:
Peachberry Crunch
4c. peeled and sliced fresh peaches
2t. lemon juice
3/4 - 1c. sugar
2T. cornstarch
pinch of salt
1c. fresh or frozen blueberries
Stir lemon juice into the fruit to add flavor and prevent browning. Mix sugar and cornstarch together with salt and then stir into peaches. Pour into a 9X13 baking pan. Sprinkle blueberries over peaches.
Topping:
1c. sugar
1c.flour
1t. baking powder
1/2t. salt (less if you must)
2T. cooking oil or real butter
1 egg
In a medium bowl mix together the dry ingredients with a fork. Using the fork beat the egg and oil in a cup then add all at once to the flour mixture. Toss and cut in the egg with the fork or two knives until the mixture is crumbly and about the size of peas or small marbles. Sprinkle topping over fruit. Push some of the bigger pieces down into the fruit. Bake at 350 degrees for 45 minutes or until bubbly and brown on top. Enjoy with whipped cream or ice cream and a few blueberries for garnish.
Note#1: You can prepare the fruit ahead. This works well if you have peaches that are ripening faster than you know what to do with. Mix the fruit as for above recipe in a medium saucepan. (omit blueberries) Bring to a slow simmer stirring occasionally then let the mixture come to a slow boil, just bubbly. I'll hide a secret here,(add 2T real butter to the fruit) Cool and store in the frig until the next day when you are ready to finish your cobbler. Add blueberries and proceed as above.
Note#2: Adding a pinch of salt to the fruit really enhances the flavor. I try and be careful not to over salt either. A little salt compliments something sweet as does a little sugar in something sour.
Rhubarb is an unusual plant with a very sour and distinct taste. It grows in cool climates making bunches like long ribs of reddish-pink celery with a huge green leaf at each end. In the South we usually just see it on the produce shelf at the supermarket. One must add large amounts of sugar to rhubarb, it's just as sour as lemons. When cooked it makes a deliciously beautiful pink fruit which can be made into many wonderful desserts. (I think it's a fruit. That makes me realize I should do research.)
Grandmother surely would be shocked if I bought rhubarb at the store. I imagined peaches and a few blueberries for color would be a perfect substitute, so here's my newly created and original recipe:
Peachberry Crunch
4c. peeled and sliced fresh peaches
2t. lemon juice
3/4 - 1c. sugar
2T. cornstarch
pinch of salt
1c. fresh or frozen blueberries
Stir lemon juice into the fruit to add flavor and prevent browning. Mix sugar and cornstarch together with salt and then stir into peaches. Pour into a 9X13 baking pan. Sprinkle blueberries over peaches.
Topping:
1c. sugar
1c.flour
1t. baking powder
1/2t. salt (less if you must)
2T. cooking oil or real butter
1 egg
In a medium bowl mix together the dry ingredients with a fork. Using the fork beat the egg and oil in a cup then add all at once to the flour mixture. Toss and cut in the egg with the fork or two knives until the mixture is crumbly and about the size of peas or small marbles. Sprinkle topping over fruit. Push some of the bigger pieces down into the fruit. Bake at 350 degrees for 45 minutes or until bubbly and brown on top. Enjoy with whipped cream or ice cream and a few blueberries for garnish.
Note#1: You can prepare the fruit ahead. This works well if you have peaches that are ripening faster than you know what to do with. Mix the fruit as for above recipe in a medium saucepan. (omit blueberries) Bring to a slow simmer stirring occasionally then let the mixture come to a slow boil, just bubbly. I'll hide a secret here,(add 2T real butter to the fruit) Cool and store in the frig until the next day when you are ready to finish your cobbler. Add blueberries and proceed as above.
Note#2: Adding a pinch of salt to the fruit really enhances the flavor. I try and be careful not to over salt either. A little salt compliments something sweet as does a little sugar in something sour.
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