Ingredients
1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup confectioners' sugar
Directions
In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
Preheat oven to 325 degrees.
Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Monday, December 28, 2009
Pumpkin Chocolate Chip Bread
3 - 9x5 inch loaves
Ingredients
1 large can pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 bag mini chocolate chips
Directions
Preheat the oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Ingredients
1 large can pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 bag mini chocolate chips
Directions
Preheat the oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Tuesday, April 14, 2009
Chewy Granola Bars
Chewy Granola Bars Recipe:
2 1/2 c. Oats - quick rolled oats
1/2 c. Rice Krispies
1/4 c. coconut
1/2 c. M&M minis
1/2 c. brown sugar
1/2 tsp. salt
1/2 c. butter, softened
1/4 c. honey
1/2 tsp. vanilla
Add all of the ingredients and mix together until combined. Press into a square 8×8 pan. Bake at 350° for 18-20 minutes. Cool for 10 minutes and score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into a 9×13 pan. They seem to set a little better in the 9×13 pan.
2 1/2 c. Oats - quick rolled oats
1/2 c. Rice Krispies
1/4 c. coconut
1/2 c. M&M minis
1/2 c. brown sugar
1/2 tsp. salt
1/2 c. butter, softened
1/4 c. honey
1/2 tsp. vanilla
Add all of the ingredients and mix together until combined. Press into a square 8×8 pan. Bake at 350° for 18-20 minutes. Cool for 10 minutes and score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into a 9×13 pan. They seem to set a little better in the 9×13 pan.
Thursday, March 26, 2009
Chocolate Chip cookies
My favorite!!! Here's the recipe as I make it, a little different than some but it's the way we like our cookies.
1/2 cup butter, softened (please oh please don't use margarine, you really need REAL butter)
1/2 cup butter flavored crisco
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 pkg chocolate chips
Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in chocolate chips. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container. (or if it's like our house, don't worry about storage, they'll be gone soon!)
1/2 cup butter, softened (please oh please don't use margarine, you really need REAL butter)
1/2 cup butter flavored crisco
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 pkg chocolate chips
Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in chocolate chips. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container. (or if it's like our house, don't worry about storage, they'll be gone soon!)
Cheesecake
We love Cheesecake at our house, however, I don't like to make the kind that calls for 4 bricks of cream cheese and 8 eggs. It's certianly delicious but we can never eat it all before it goes bad and then I get super mad when I have to throw away all that wonderful (EXPENSIVE) cheesecake.
I found this recipe...not as good, but a much smaller version for our little family. I made it last week and we didn't have to throw ANY away!
Cheesecake
1 8oz pkg cream cheese, softened
1/2 c. Sugar
2 eggs (beaten)
1 graham cracker pie crust
1 can (pie filling) It's usually raspberry at our house!
In a small bowl, combine cream cheese, sugar, and eggs, Beat until fluffy. Pour mixture into graham cracker crust. Bake at 325 for 25-30 minutes.
Chill 2-3 hours before serving.
I found this recipe...not as good, but a much smaller version for our little family. I made it last week and we didn't have to throw ANY away!
Cheesecake
1 8oz pkg cream cheese, softened
1/2 c. Sugar
2 eggs (beaten)
1 graham cracker pie crust
1 can (pie filling) It's usually raspberry at our house!
In a small bowl, combine cream cheese, sugar, and eggs, Beat until fluffy. Pour mixture into graham cracker crust. Bake at 325 for 25-30 minutes.
Chill 2-3 hours before serving.
Peanut Butter Balls
Sounds a little crazy, but it's become a family favorite AND...they're super easy.
Peanut Butter Balls
5-6 c. Crispy Rice cereal
1 c. Sugar
1 c. light corn Syrup
1 c. creamy peanut butter
pour cereal inot a very large bowl. In a saucepan, combine sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. When mixture begins to boil, immediatly add peanut butter. Stir constantly and remove quickly from heat. While hot, pour over cereal and mix well. Wet hands with cold water and form balls; place on a sheet of waxed paper to cool. Makes 24 balls.
Peanut Butter Balls
5-6 c. Crispy Rice cereal
1 c. Sugar
1 c. light corn Syrup
1 c. creamy peanut butter
pour cereal inot a very large bowl. In a saucepan, combine sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. When mixture begins to boil, immediatly add peanut butter. Stir constantly and remove quickly from heat. While hot, pour over cereal and mix well. Wet hands with cold water and form balls; place on a sheet of waxed paper to cool. Makes 24 balls.
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