February 2004
New Recipes:
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Chocolate Coconut Cookies (drop)
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Crisco Brownie Chocolate Chip Cookies (drop)
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Rainbow Cookie Bars (bars, holiday) Recipe
Request
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Peanut Butter Cookies (drop)
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Peppermint Kisses (drop, holiday)
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Cream Cheese Cookies (drop)
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Toffee Oatmeal Cookies (drop)
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Chocolate Coma Cookies (drop)
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Mudpuddle Cookies - 2 recipes (drop) Recipe
Request
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Vanilla Bars - 4 recipes (bars) Recipe
Request
Chocolate Coconut Cookies
This was handed down by a Great Aunt from Nova Scotia and are delicious.
Ingredients:
1/2 c. shortening
1 c. brown sugar
1 1/2 c. rolled oats
1 egg
1 tsp. vanilla extract
2 squares chocolate (I substitute 3 T. cocoa + 1 T. margarine for each square)
1 c. all-purpose flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. coconut
Directions:
Cream sugar and shortening, add sugar, then egg and vanilla. Add
oats and chocolate, and mix again. Mix dry ingredients together and add to creamed mixture. Add in coconut. Drop by teaspoon on greased cookie sheet
and press with a fork to flatten. Bake at 350 degrees for approx. 8 minutes. These cook quickly so I watch carefully.
Submitted by: M & P Redfern
Crisco Brownie Chocolate Chip Cookies
Ingredients:
1 1/3 c. butter flavored Crisco
1 c. sugar
2/3 c. brown sugar
1 T. vanilla extract
2 eggs, slightly beaten
2 1/4 c. flour
2/3 c. cocoa
1 tsp. baking soda
1 tsp. salt
1/4 c. milk
1 c. chocolate chips
1 1/2 c. walnuts
Directions:
Preheat oven to 350 degrees. Beat first 4 ingredients until creamy.
Add eggs. Combine dry ingredients. Add to creamed mixture, alternately with milk.
Add nuts and chocolate chips. Drop onto ungreased cookie sheets by rounded teaspoonfuls.
Bake for 10 to 12 minutes.
Submitted by: Julia Wood
Rainbow Cookie Bars
Ingredients:
1/2 pound almond paste
1 c. butter, softened
1 c. white sugar
4 eggs, separated
2 c. all-purpose flour
6 drops red food coloring
6 drops green food coloring
1/4 c. seedless red raspberry jam
1/4 c. apricot jam
1 c. semisweet chocolate chips, melted
Directions:
Preheat oven to 350 degrees. Line three 9x13 inch baking pans with parchment paper.
In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When
mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form.
Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with
green food coloring. (NOTE: More food coloring will result in a much deeper-hued
cookie, some like it this way, some like it pastel.) Spread each portion into one of the
prepared baking pans. Bake 10 to 12 minutes in the preheated oven, until
lightly browned.
Carefully remove from pan and parchment paper, and cool completely on wire racks.
Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with
raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking
sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in
the refrigerator 8 hours, or overnight. Remove plastic wrap. Top with melted chocolate chips,
and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.
Submitted by: Jonesbub1
Peanut Butter Cookies
Ingredients:
1 c. brown sugar
1/2 c. butter
1/4 tsp. salt
2 1/3 c. flour
1/2 tsp. baking powder
1 c. sugar
1/2 c. margarine
2 eggs
1 1/2 tsp. baking soda
1 tsp. vanilla extract
1 c. peanut butter
Directions:
Mix and drop by teaspoonfuls on cookie sheet, flatten with
fork. Bake at 350 degrees for 8-10 minutes. Makes about 100
cookies.
Submitted by: Suzanne Guevremont
Peppermint Kisses
Ingredients:
2 egg whites
1/8th tsp. salt
1/8th tsp. cream of tartar
1/2 c. sugar
Peppermint candy
Directions:
In mixing bowl beat the egg whites until foamy. Add salt and cream of tartar,
beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, until
stiff and glossy. Line cookie sheets with parchment paper and spoon meringue on to the sheets.
You choose the size. Sprinkle crushed peppermint candy onto the cookies. Add food
coloring if desired or leave them white. (You can crush the peppermint sticks in a baggie with a rolling pin and close the bag) or you might hit them with a small hammer or wooden hammer,
whatever works for you.)
Bake 225-degree oven for 1 and 1/2 hours to 2 hours, or until dry but NOT brown. Cool.
Remove from paper. Store in an air tight container. Makes 3 dozen. Or, you
could bake them at 300 degrees for 20 to 30 minutes, but watch them carefully.
You could also add chocolate chips, or raisins and nuts, of course leaving out the
peppermint. Just do as you think you might like to taste them, they are good just plain as well.
I make these in the fall, you may have too much humidity in the summer.
Submitted by: Julie in Kansas
Cream Cheese Cookies
Ingredients:
1 c. butter, softened
1 3-ounce package cream cheese, softened
1 c. sugar
1 egg yolk
1/2 tsp. vanilla extract
2 1/2 c. flour
Directions:
Preheat oven to 325 degrees. Lightly grease cookie
sheets. In a large bowl, cream butter, cream cheese and sugar until
light and fluffy. Beat in egg yolk and vanilla extract. Stir in
flour until well blended. Drop dough by spoonfuls onto cookie sheets and
bake for 15 minutes, cookies should be pale. Makes about 5 dozen
cookies. Enjoy!
Submitted by: Venus
Toffee Oatmeal Cookies
Ingredients:
3/4 c. butter, softened
1/2 c. light brown sugar, packed
1 egg
1 tsp. vanilla extract
1 1/2 c. oatmeal
1 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans
2 c. toffee baking bits
Directions:
Preheat oven to 300 degrees. Line cookie sheets with parchment
paper, or cookies will stick to pan. In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the oats. Finally, stir in the Toffee pieces.
Drop dough by rounded tablespoons onto the prepared cookie sheet. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.
Submitted by: Cazorp
Chocolate Coma Cookies
This is a great one from my mom and it freezes well also.
Ingredients:
1 c. blanched silvered almonds (optional)*
1 tsp. baking soda
4-ounces bittersweet chocolate
1/2 tsp. salt
1 c. dried cherries or raisins
1/2 lb (2 sticks) softened butter
12 ounces semi-sweet chocolate chips
1 c. packed brown sugar
2 c. rolled oats
1 c. granulated sugar
2 c. all-purpose flour
2 eggs
1 tsp. baking powder
1 1/2 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees. In a nonstick pan, toast almonds over medium-low heat, stirring constantly,
for 5 to 10 minutes, until they have JUST begun to turn brown and emit a nutty aroma. Turn out onto plate to cool. Chop chocolate into small chunks no larger than large chocolate chips, and set aside.
In a large bowl, combine the cherries/raisins, chocolate chips, and oats,
and set aside. Sift together the flour, baking powder, baking soda, and salt, and set aside.
In a large mixing bowl, beat the butter until creamy. Add sugars and beat until light and fluffy, about 4 minutes. Add the eggs and vanilla. Beat
the mixture until well combines, about a minute. Add the dry ingredients to the mixture and beat at low speed until well combines, less than a minute.
Add chocolate chips, chopped bittersweet chocolate, cherries/craisins, and nuts. Using a sturdy wooden spoon, mix well by hand, until all the
ingredients are thoroughly incorporated.
Using a 1 TBS scoop, measure out cookies onto sheets, leaving two inches between cookies (about a dozen per
sheet). Bake for 12 - 14 minutes, or until the cookies have set and are
slightly flattened and light brown. Cool on sheets for 2 minutes, then transfer
to racks to cool completely. Makes about 6 dozen cookies.
*I have always omitted the almonds and the cookies are still great without them.
Submitted by: Penny Dykstra
Mudpuddle Cookies (2 Recipes)
This is one that my children love (me too). We call it Peanut Butter Delight. Other people call it different
names... like Mudpuddle Cookies or Oatmeal Mudpies.
Ingredients:
2 c. sugar
1/2 c. milk
1 stick butter/margarine
3 T. coca
1/4 tsp. salt
1 tsp. vanilla extract
1/2 c. peanut butter
3 c. quick cooking oats
Directions:
Combine sugar, milk, butter and cocoa. Bring to a full rolling boil for one minute.
Add salt and vanilla. Remove from heat. Blend in peanut butter and oats. (Will be very thick). Mix well.
Drop by spoonfuls onto wax paper. Chill for 30 minutes. Store in airtight container.
Submitted by: Sue Horne of North Carolina
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Mud Puddle Cookies (Recipe 2)
Ingredients:
1/4 c. butter
2 c. milk chocolate or semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 and 1/2 c. all-purpose flour
Glaze:
1 c. confectioner's sugar
1/2 tsp. vanilla extract
2 - 4 tsp. milk, or water
Directions:
Preheat oven to 350 degrees. Melt butter and chocolate chips in a
medium saucepan over low heat, stirring constantly for about 5-10 minutes, or until smooth. Remove
from heat and add condensed milk, stirring until smooth. Add flour and mix well. Shape
rounded teaspoonfuls of dough into 1-inch balls. Place cookie balls onto ungreased cookie
sheets and bake for 6 - 8 minutes. Do not over bake! (Cookies may appear slightly under baked.) Cool completely. Meanwhile,
make glaze by combining confectioner's sugar and vanilla in a small bowl. Gradually stir in enough milk for
desired consistency. Drizzle glaze over cookies. Makes about 5 dozen cookies
Source: Adapted from Connie Van Cleave
Submitted by: Dorianne
French Vanilla Dream Bars (4 Recipes)
Ingredients:
For Crust...
1/2 c. butter, softened
1/3 c. brown sugar, firmly packed
1 1/4 c. flour
For Filling...
3 large eggs
3/4 c. Coffee-mate liquid, French Vanilla flavor
1/3 c. brown sugar, firmly packed
3 T. flour
1/4 tsp. salt
1 c. sweetened shredded coconut
1 c. chopped pecans
1/2 c. finely chopped dates
48 pecan halves, if desired
For Vanilla Icing...
2 c. sifted powdered sugar
3 T. melted butter
3 T. Coffee-Mate liquid, French Vanilla flavor
Preheat oven to 350 degrees. Generously butter and flour a 13 x 9 pan. For crust: Cream butter and
sugar, add flour and beat until blended well. Press mixture into bottom of pan. Bake 10 minutes; let cool 5 minutes.
For filling: Beat together eggs, coffee-mate, sugar, flour and salt. Stir in coconut, chopped pecans and dates. Spread evenly over baked crust; bake
for 25 minutes, or until golden brown. Cool. For icing: Combine sugar, butter
and coffee-mate until smooth. Spread thin layer of icing evenly over top. Gently press pecan halves into icing, so each bar will have one. Let icing
set before cutting.
Source: Adapted from MasterCookII
Submitted by: Julia Wood
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Vanilla Bars (Recipe 2)
Ingredients:
1 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 egg yolk
2 c. cake flour
1 tsp. vanilla extract
1 10-ounce bar of milk chocolate (for frosting)
Directions:
Cream butter and sugars. Add egg, flour and vanilla. Pat into a 10 x 15 pan. Bake at 350 degrees for 15-20 minutes. Melt
1 (10-ounce) bar of milk chocolate. Spread melted chocolate on warm baked mixture. Sprinkle with 1 cup of chopped nuts. Cut into squares while warm.
Source: Adapted from MasterCookII
Submitted by: Julia Wood
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Vanilla Bars (Recipe 3)
For crust:
1 pkg. yellow cake mix
1 stick oleo
1 egg
For topping:
1 box powdered sugar
1 8-ounce pkg. cream cheese, softened
2 eggs
2 tsp. vanilla extract
Directions:
Mix crust together and press into
a 9 x 13 greased pan. Mix topping ingredients together and spread over crust. Bake in 300 degree oven for 55 to 60
minutes, or until golden brown. Let sit until cool, then cut into squares.
Submitted by: Dorianne
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Vanilla Pudding Bars
(Recipe 4)
Ingredients:
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
1 c. creamy peanut butter
For filling:
1 stick butter or margarine, melted
2 tbsp. vanilla pudding mix
1/4 c. milk
3 c. confectioner's sugar
1/2 tsp. vanilla extract
For topping:
1 c. dry peanuts
Directions:
Melt
first 3 ingredients together and spread 3/4 of mix into a 9 x 13 inch pan, and
chill. Mix filling ingredients together and spread on top of chilled layer. Then pour
1 cup dry peanuts and the rest of chocolate mix on top. Keep refrigerated.
Submitted by: Dorianne
