May 2003
New Recipes:
-
Best Chocolate Chip Cookies (drop)
-
Chocolate Peanut Butter Grahams (frosted, filled)
-
Carrot Cookies (frosted, drop)
-
Candy Bar Cookies (frosted, bars)
-
Marguerites (Ritz crackers)
-
No Bake Cookies (no bake, kid's recipes)
-
Cake Mix Cookies (drop, kid's recipes, cake mix)
-
Chocolate Marshmallow Cookies (drop, layered, frosted)
-
Honey Almond Crunch (formed)
-
Super Chewy Oatmeal Cookies (formed)
-
Molasses Cookies (drop)
-
Grandmother’s Molasses Cookies (cut-outs)
Best Chocolate Chip Cookies
1 cup butter
1 cup sugar
1 cup brown sugar
2 large eggs
1 tsp. vanilla
2 cups flour
2 cups blended oatmeal
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
2 cups chocolate chips
Preheat oven to 375 degrees. Cream butter and sugars, add eggs and vanilla. In a separate bowl mix together flour, oatmeal, salt, baking powder and soda. Add this to the butter mixture and when blended add the chocolate chips. Roll into balls and place on a cookie sheet.
Bake for 10 minutes.
Submitted by: Mireille
Chocolate Peanut Butter Grahams
1 jar (18 ounces) peanut butter
1 package (16 ounces ) graham crackers broken into rectangles
1 1/2 pounds milk chocolate candy coating
Spread a rounded teaspoonful of peanut butter on one side of half of the graham crackers. Top with remaining crackers. In a heavy saucepan over low heat, melt candy coating
and stir until smooth. Dip cookies in coating to completely cover; allow excess to drip off. Place on waxed paper-lined baking sheet; let stand until firm. Store in an airtight container in a cool dry place. Yield 5 dozen.
These are very good, They taste like a Butterfinger or a Clark Bar . They have been a favorite in my family every since I have made them. Enjoy.
Submitted by: CJ
Carrot Cookies
1 c. mashed, cooked carrots
3/4 c. sugar
l egg
1/2 c. Crisco
2 tsp. baking powder
2 c. flour
1/4 tsp. salt
1 tsp. vanilla
Mix all together and drop by teaspoon onto cookie sheet. Bake at 350 degrees for 10-15 min. (Until starting to turn golden brown on edges)
ICING
1 1/2 c. powdered sugar
1 T. grated orange rind
2 T. butter
Mix together and add orange juice to get consistency to spread on cookies.
Submitted by: Pam
Candy Bar Cookies
1 c. brown sugar, firmly packed
1/2 c. butter, softened
1/2 c. light corn syrup
3 tsp. vanilla
1 tsp. salt
4 c. quick oats
1/2 c. peanut butter
1 c. semi-sweet chocolate chips
By hand or with electric mixer on medium speed, combine brown sugar and softened butter until fluffy. Add corn syrup, vanilla, and
salt. Stir in oats. Spread evenly in greased 9x13x2 inch baking pan. Bake at 350
degrees for 15 minutes. Melt peanut butter and chocolate chips over low heat, stirring constantly. Spread over baked layer
while bars are still warm. Makes 2 dozen bars.
Submitted by: cocoaphone
Marguerites
1 cup ground peanuts
1 pound confectioner’s sugar
3 egg whites
1 tsp vanilla
1 pound Ritz crackers
Mix first four ingredients together and spread thin layer over crackers. Bake at 375 degrees until they puff up.
Unusual - but tasty!!
Submitted by: The Lents
No Bake Cookies
1/2 cup margarine
2 cups sugar
1/4 cup cocoa
1/4 cup chocolate chips
1/2 cup milk
Stir and boil for 3 minutes, remove from heat and add;
2 tsp. vanilla
1/4 cup peanut butter
3 cups old fashioned oatmeal
Mix together and spoon onto wax paper to set.
Submitted by: James
Cake Mix Cookies
1 box cake mix - any flavor (strawberry is my favorite)
2 eggs
1/2 cup vegetable oil
Mix ingredients together. Place teaspoon size cookie dough onto greased cookie sheet.
Bake cookies in a 350 degree oven for 7-10 minutes. You may also add any other ingredient such as nuts, chocolate chip
pieces, and coated candy pieces.
Submitted by: Stephen and Connie
Chocolate Marshmallow Cookies
1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1/2 cup cocoa
1-3/4 cups flour
1/2 tsp. soda
1/2 tsp. salt
3/4 cup milk
large marshmallows
Mix ingredients together until smooth. Drop cookies on ungreased baking sheet.
Bake at 375 degrees for 8 minutes. Top each cookie with 1/2 marshmallow, cut side
down, and return to oven for 1 minute. Cool and frost with chocolate icing.
Icing:
1 box confectioners sugar
1 stick margarine or butter
2 T. cocoa
1 tsp. vanilla
milk as needed
Submitted by: Greg and Kim
Honey Almond Crunch
1 cup unsalted butter
1 cup granulated sugar
1/3 cup honey
1/3 cup heavy cream
¼ teaspoon almond extract
1 pound sliced almonds
8 squares (1 ounce each) semisweet chocolate, melted (optional)
Butter 5 (8 in.) aluminum pie pans or 29 (2 inch) muffin cups or tartlet pans. Set aside. In a medium saucepan with a heavy bottom, combine butter, sugar, honey, cream and almond extract. Boil over moderate heat, stirring frequently. When mixture comes to a boil, cook and stir constantly for one and a half minutes. Remove from heat and stir in almonds.
Divide mixture among prepared pans using a rounded soup spoon to fill muffin cups. Pat mixture evenly in bottom of pans using spoon or fingers dipped in cold water. Pans should be filled about a half inch deep.
Bake in preheated oven at 375 degrees for 8-12 minutes. Or till golden brown. Timing will depend on type of pan used. Remove pans from oven and let cool slightly.
Refrigerate 5-10 min. or until just firm enough to go around edges with tip of sharp knife. Remove from pans to waxed paper. Let cool completely.
If desired, spread or drizzle melted chocolate on flat side. Refrigerate until chocolate is hardened.
Submitted by: LeAnne R.
Super Chewy Oatmeal Cookies
1 cup white sugar
2 cup oatmeal
1/2 cup brown sugar
1 1/2 cup flour
1 egg
1 tsp. soda
1 tsp. vanilla
1 tsp. baking powder
1 cup butter or margarine
Mix ingredients together, form into balls, press down with a glass dipped in sugar. Bake at 350
degrees for 8-10 minutes or until golden brown.
Submitted by: prentices
These are in reply to the request for Molasses Cookies:
Molasses Cookies
1 c. butter or margarine
1 c. sugar
2 eggs
1 c. molasses mixed with 1 t. soda
4 c. flour
2 t. ginger
1 t. cinnamon
1/2 t. salt
1 c. buttermilk mixed with 1 t. soda
Cream shortening and sugar until fluffy. Add eggs and molasses-soda mixture. Sift dry ingredients together; add alternately with buttermilk-soda mixture. Drop by teaspoonfuls on greased baking sheet. Bake at 375 degrees till set. Yields 6 doz.
Grandmother’s Molasses Cookies
1 c. shortening
1 c. sugar
1 egg
1 c. dark molasses
1 c. boiling water
1 t. salt
1 t. ginger
1 t. cinnamon
1 t. soda
4 c. flour
Cream shortening and sugar together. Add egg and beat well. Add molasses; measure hot water in same cup and add to creamed mixture. Sift dry ingredients together. Stir till smooth. Add enough flour to make a soft
dough - more if too sticky. Roll out on a floured board. Sprinkle with sugar; cut into shapes. Bake on a greased cookie sheet at 350 degrees till set. Yields 5 dozen.
Submitted by: Phil and LeAnn
