Old Fashioned Molasses Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 75
• 3 1/2 cups margarine
• 4 cups sugar
• 4 eggs
• 1 cup molasses
• 8 cups flour
• 4 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon salt
• 8 teaspoons baking soda

Recipe

• 1 cream margarine and sugar, add eggs and molasses.
• 2 finally add dry ingredients.
• 3 roll in balls size of fifty cent piece.
• 4 roll in sugar--do not flatten!
• 5 bake on greased cookie sheet and bake at 350° for 10-12 minutes.

Raisin Crisscross Cookies

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• 3/4 cup sugar
• 1/4 cup shortening
• 1/4 cup butter, softened (or margarine)
• 1 egg
• 1/2 teaspoon vanilla extract (or lemon)
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon cream of tartar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup raisins

Recipe

• 1 heat oven to 400 degrees.
• 2 mix sugar, shortening, butter, egg and extract in large bowl. stir in remaining ingredients.
• 3 shape dough by rounded teaspoonfuls into balls. place 3 inches apart on ungreased cookie sheet. flatten in crisscross pattern with fork dipped in flour (or use the potato masher!).
• 4 bake 8 to 10 minutes or until light brown. remove from cookie sheet. cool on wire rack.

Midnight Moon Cake

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 23 chocolate wafers (reserve 3 wafers for the bat wings)
• 3/4 cup plus 2 tablespoons sugar
• 2/3 cup twix candy bar, chopped
• 4 tablespoons butter, melted 2/3 cup chopped milky way bars
• 1/4 cup low-fat milk
• 3 (8 ounce) packages fat free cream cheese, room temperature
• 4 large eggs
• 3 tablespoons unsweetened cocoa powder
• yellow food coloring
• 3 m&m's brand peanut butter chocolate candies

Recipe

• 1 preheat oven to 325°f prepare the baking pan. line the bottom of an 8-inch round spring form pan with heavy-duty foil. grease the pan’s sides and bottom. wrap foil around the outside of the pan; set aside.
• 2 process 20 chocolate wafers, 2 tablespoons of sugar and twix® cookie bars in a food processor fitted with a metal blade until finely ground. add the melted butter and pulse until combined. press the mixture evenly around the bottom of the prepared pan. place that pan into a larger pan, such as a shallow roasting pan. set aside.
• 3 prepare the batter by heating milky way® bars and milk in a microwave until melted, about 30 seconds to 1 minute. stir until smooth. set aside.
• 4 using an electric mixer, beat the cream cheese and 3/4 cup sugar until smooth. add eggs, one at a time, beating well after each addition
• 5 divide the batter between two mixing bowls. in one bowl, add cocoa powder and the chocolate mixture; stir until blended. pour chocolate batter into the bottom of the prepared cake pan. tint the remaining bowl of batter yellow. gently spoon this yellow batter on top of the chocolate layer, covering it completely.
• 6 before baking, create a water bath to keep the top of the cheesecake from badly cracking. carefully pour boiling water into the roasting pan until it comes halfway up the side of the cheesecake pan. bake for 50 to 55 minutes, or until the cheesecake sets with a 2-inch jiggly circle in the center. turn off the oven and let the cheesecake remain inside for 30 minutes with the door ajar. at this time, remove the roasting pan to a wire rack, and allow the cheesecake to cool in the water bath until it lowers to room temperature. remove the cheesecake pan from the water bath and loosely cover it with plastic wrap and refrigerate for at least 4 hours before cutting into wedges.
• 7 to unmold the cake, gently run a small knife around the pan’s edges; loosen the hinge, and remove the cake. place on a serving platter.
• 8 to make the bats, cut the 3 reserved cookie wafers in half. either leave the edges jagged or, using a small cookie cutter, press out a scalloped edge. arrange pairs of the cookie halves close together to resemble bat wings, pressing the inside tips slightly into the top of the cake. place black m&m’s® brand peanut butter chocolate candies in between for the bats’ bodies.

Rich Chocolate Rice Krispy Treats

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 125 g butter
• 1/2 cup sugar
• 2 tablespoons cocoa
• 1 tablespoon honey
• 1 tablespoon water
• 5 cups rice bubbles

Recipe

• 1 grease, or line a slice pan or square cake pan with non-stick baking paper.
• 2 in a sauce pan add butter, sugar, cocoa, honey, and water, and heat on a medium setting until butter is melted, and sugar has dissolved let it simmer for 3-4 minutes stirring occasionally ( i use a large sauce pan for this step, one that will fit the 5 cups of rice bubbles so it is less messy and only one pot to clean).
• 3 take the sauce pan off the heat and add the rice bubbles straight into the saucepan with the chocolate mixture, mix together until all is well combined
• 4 transfer the rice bubble mixture into the prepared tin and press in very firmly.
• 5 put in the fridge for 30-45 minutes or until the mixture is set, cut into preferred sizes and enjoy.

Rich Chocolate Peanut Butter Cookies

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 cup chunky peanut butter
• 2 tablespoons vegetable oil
• 2 eggs
• 1 (21 ounce) package fudge brownie mix
• 1/2 cup water
• 12 ounces milk chocolate candy bars, coarsely chopped
• 1/2 cup unsalted peanuts

Recipe

• 1 in a large mixing bowl, cream peanut butter and oil. beat in eggs just until combined. stir in brownie mix and water. fold in the chopped candy bars and peanuts.
• 2 drop by heaping tablespoonfuls 2 inches apart onto greased baking sheets.
• 3 bake at 350 degrees for 12-14 minutes or until lightly browned.
• 4 remove to wire racks to cool.

Peanut Butter & Chocolate Chip Cream Cheese Cookies

Total Time: 2 hrs 27 mins Preparation Time: 2 hrs 15 mins Cook Time: 12 mins

Ingredients

• 1 (12 ounce) can seamless crescent rolls
• 8 ounces cream cheese, room temperature
• 1/3 cup sugar
• 2 teaspoons vanilla
• 3/4 cup peanut butter chips (use a mixture) or 3/4 cup chocolate chips (use a mixture)

Recipe

• 1 beat sugar, cream cheese and vanilla together until smooth and creamy.
• 2 unroll the crescent roll sheet onto lightly floured surface. . stretch the dough out, i use a rolling pin to do this, then trim the edges to give it a good rectangular shape. a pizza cutter is great for trimming edges of dough. pinch together seams on pre-cut crescents if necessary.
• 3 spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
• 4 sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
• 5 roll the crescent sheet up tightly and wrap in cling wrap.
• 6 place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
• 7 when chilled preheat oven to 350°.
• 8 line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
• 9 slice the crescent roll into 1/4" slices. they won’t keep the precise round shape, but that is fine!
• 10 bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
• 11 cool on the parchment paper or wire rack.

Peanut Butter & Banana Em-pie-nadas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 6 tablespoons peanut butter, preferably peanut butter & co's® chocolate wonderful
• 1 small ripe banana, peeled and finely chopped
• 6 teaspoons shredded sweetened coconut
• 1 pillsbury® ready-to-roll pie crust *available in most target® stores
• 1 large egg, beaten

Recipe

• 1 preheat the oven to 400 degrees f. line a baking sheet with parchment paper.
• 2 use a 4-inch round cookie cutter to cut 6 circles from the pie crust. reserve the scraps for another use. dollop 1 tablespoon peanut butter on one side of a round, then top with 1 teaspoon chopped banana and 1 teaspoon coconut. fold the dough over the filling to form a half moon and press the edges to seal. decoratively crimp the edges, then cut 2 small slits on top. repeat with the remaining dough and fillings. (you may have some leftover banana.).
• 3 transfer to the baking sheet, spacing 2 inches apart. brush the beaten egg on the tops. bake until golden brown, about 20 minutes. cool completely.

Raisin Filled Cookies - Zcmi Recipe

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 48
• 2 cups shortening, i use transfat free
• 2 cups granulated sugar
• 1 cup brown sugar
• 4 eggs
• 2 tablespoons water
• 6 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 cups raisins
• 3/4 cup sugar
• 1 tablespoon flour
• 1 cup water
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 1/2 cup nuts, chopped (optional)

Recipe

• 1 for dough:.
• 2 cream together shortening and sugars.
• 3 add eggs, one at a time. beating well after each addition.
• 4 stir in water.
• 5 in a small bowl, mix flour, salt and soda.
• 6 add wet ingredients, mixing well.
• 7 divide dough into four parts.
• 8 roll each section into a 2 inch thick log.
• 9 wrap in plastic wrap or wax paper.
• 10 chill for several hours or overnight.
• 11 for filling:.
• 12 combine ingredients for filling in a saucepan.
• 13 stir and heat to boiling.
• 14 cook until thickened - then cool.
• 15 heat oven to 375 degrees.
• 16 using one roll of dough at a time, cut dough into 1/4 inch thick slices.
• 17 lay slices on a greased baking sheet, leaving ample space between cookies.
• 18 place a teaspoon of filling on dough.
• 19 place another slice of dough on top, dough slices can be left unsealed, or for a slight decoration, press together with tines of a fork.
• 20 bake 15 minutes or until lightly browned.
• 21 cool on rack, cookies freeze well.

Homemade Gnocchi

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 large baking potato (1 c mashed)
• 2 eggs
• 1 teaspoon salt
• 1 cup ricotta cheese
• 8 teaspoons butter, clarified
• 1 cup romano cheese, grated
• 3 cups flour

Recipe

• 1 boil potato and mash.
• 2 combine potato with eggs and salt and whip until fluffy.
• 3 add ricotta cheese, butter, romano cheese and flour.
• 4 knead until smooth.
• 5 shape into 1/2" rolls and cut into 1" lengths.
• 6 make impression with thumb in each piece, then lightly dust with flour.
• 7 drop into boiling salted water and cook only until they rise to the surface.
• 8 drain and serve with tomato sauce and grated cheese.
• 9 note: before cooking, gnocchi may be flash frozen on a cookie sheet, then place in plastic bag in freezer.

Jack-in-the-box Oreo Cookie Shake

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• 3 cups vanilla ice cream
• 1 1/2 cups milk
• 8 oreo cookies

Recipe

• 1 combine the ice cream and milk in a blender and mix on low speed until smooth. stir the shake with a spoon to mix, if necessary.
• 2 break oreo cookies while adding them to the blender. mix on low speed for 5 to 10 seconds or until cookies are mostly pureed into the shake, but a few larger pieces remain. stir with a spoon if necessary to help combine cookies.

Glazed Country Cherry Pie

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• crisco® original no-stick cooking spray
• 1 double crust classic crisco pie crust
• 1/2 cup smucker's® orchard's finest® michigan red tart cherry preserves
• 1 teaspoon cornstarch
• 3 tablespoons powdered sugar
• 1 1/2 teaspoons milk

Recipe

• 1 heat oven to 400°f coat cookie sheet with no-stick cooking spray.
• 2 prepare recipe for double crust pie. roll entire recipe into one thick 10-inch circle. stir preserves and cornstarch in small bowl until smooth. spread on one-half of the dough, to within about 1-inch from the edge. fold in half. press edges together. flute edges or press with a fork to seal.
• 3 bake 20 to 25 minutes or until top is light golden brown. cool 15 minutes. stir powdered sugar and milk in small bowl until blended. spread over entire surface of pie. cool 15 minutes or until glaze hardens.
• 4 if using a package of refrigerated pie crusts, place one crust on top of the other to make a thick crust.
• 5 for variation, try other orchard's finest preserves in this recipe - coastal vally peach apricot, northwoods blueberry, northwest triple berry.

Old Fashioned Oatmeal Coconut Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1 cup butter or 1 cup margarine
• 1 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 cup flour
• 1 cup oatmeal
• 1/4 cup wheat germ
• 3/4 cup coconut
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups raisins or 1 1/2 cups chocolate chips

Recipe

• 1 cream together sugar, butter, brown sugar and egg.
• 2 add flour, oatmeal, wheat germ, coconut, baking powder, and baking soda and mix well.
• 3 add raisins or chocolate chips.
• 4 drop dough by the tsp full onto lightly greased cookie sheet.
• 5 flatten with a floured fork.
• 6 bake at 350 degrees for 12 to 15 minutes.

Raisin Pockets

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• 1 2/3 cups raisins
• 1/2 cup brown sugar, packed
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons finely grated lemon zest
• 3/4 teaspoon ground cinnamon
• 1/2 cup water
• 2 2/3 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 3/4 cup butter, slightly softened
• 1 large egg
• 2 tablespoons buttermilk
• 1/2 teaspoon finely grated lemon zest

Recipe

• 1 in a medium heavy saucepan, stir together the raisins, brown sugar, lemon zest, cinnamon and 1/2 cup water.
• 2 bring to a simmer over medium heat.
• 3 cook, stirring frequently, for 5-8 minutes, or until the raisins are rehydrated and most of the liquid is absorbed. if the mixture looks dry during cooking, stir in 1-2 tbls more water.
• 4 transfer the mixture to a good processor.
• 5 process till the raisins are coarsely ground.
• 6 cover and refrigerate the filling until cool and thickened slightly, at least 1 hour. the filling may be refrigerated for up to 4 days.
• 7 let come to room temperature and stir before using.
• 8 dough.
• 9 in a medium mixing bowl, thoroughly stir together the flour, baking powder,baking soda, cinnamon and salt.
• 10 in a large bowl with electic mixer on medium speed, beat together the sugar and vanilla till well blended and lightened. add the egg, buttermilk, vanilla and lemon zest and beat till well blended and smooth. stir in remaining flour mixture until evenly incorporated.
• 11 divide dough into thirds.
• 12 place each portion between large sheets of wax paper.
• 13 roll out each portion a generous 1/8" thick, check the underside of the dough and smooth out any wrinkles that form. stack the rolled portions (paper still attached) on a baking sheet.
• 14 refrigerate for an hour or chilled and firm or freeze for 30 minutes to speed chilling. the dough may be held for 24 hours. if frozen, let it warm up slightly before using.
• 15 preheat oven to 375*.
• 16 grease several baking sheets or use nonstick spray.
• 17 working with one portion of dough at a time, leaving remaining dough to chill -- gently peel away the paper then pat back into place one sheet of wax paper. flip the dough over, then peel off and discard the second sheet of wax paper.
• 18 using a 2 1/2"-2 3/4" round cookie cutter, cut out enough cookies to fill one baking sheet. if at any time dough softens too much to handle, transfer dough to be chilled.
• 19 place on baking sheet, about 2" apart. place a heaping tspful of filling in the center of each round, spreading it out slightly.
• 20 cut out enough cookies to top ones on baking sheet. and immediately place them on the filled rounds. as the cookie tops soften enought to be pliable, using the tines of a fork, decoratively press pocket edges together, dip tines in flour occasionally to prevent sticking. reroll any dough scraps and continue cutting and filling until dough is used.
• 21 bake the cookies, one sheet at a time in upper third of oven for 6-9 minutes or until lightly browned all over and slightly darker at the edges. reverse sheet from front to back, halfway through baking to ensure even browning transfer the sheet to wire rack and let stand until cookies firm up slightly--1-2 minutes.
• 22 using a spatula, transfer cookies to wire rack --.
• 23 let stand until completely cooled. store in an airtight container for up to 1 week -- or freeze up to one month.

Peanut Butter And Cocoa Cookies (gift Mix In A Jar)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup cocoa powder
• 1 1/2 cups powdered sugar
• 1 cup brown sugar, packed
• 1/2 cup butter, melted
• 1/2 cup creamy peanut butter
• 2 eggs, slightly beaten
• 1 teaspoon vanilla extract

Recipe

• 1 creating the gift in a jar:
• 2 wash and thoroughly dry a 1-quart wide-mouth canning jar.
• 3 layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, cocoa powder, powdered sugar and then brown sugar - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• 4 secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• 5 peanut butter and cocoa cookies gift tag:
• 6 additional ingredients to be added by the recipient: 1/2 cup butter, melted, 1/2 cup peanut butter, 2 eggs, slightly beaten and 1 tsp vanilla extract.
• 7 cookie instructions:
• 8 preheat oven to 350.
• 9 in a large bowl, blend the butter, peanut butter, eggs and vanilla extract.
• 10 add the contents of the jar, and stir until well mixed.
• 11 drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
• 12 bake for 10-12 minutes, or until the edges are light brown in color.
• 13 allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
• 14 serve immediately or store in an airtight container for up to 10 days.

Lemony Snicket Cookies

Total Time: 1 hr 20 mins Preparation Time: 1 hr 10 mins Cook Time: 10 mins

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon lemon zest
• 1 (15 ounce) container low-fat ricotta cheese
• 2 cups confectioners' sugar, sifted
• 3 tablespoons lemon juice (about 1 large lemon)
• candy sprinkles, for decoration

Recipe

• 1 preheat oven to 350. lightly grease cookie sheets.
• 2 whisk together flour, baking powder, baking soda, and salt in a medium bowl. in a large bowl, beat butter and sugar on medium speed until creamy; then beat in eggs, vanilla, lemon zest, and ricotta until blended.
• 3 add flour mixture and beat until combined. cover and chill at least an hour.
• 4 shape dough into balls, and place on cookie sheets.
• 5 bake 10 minutes, or until bottoms are light brown. cool for about 1 minute, then transfer cookies to a wire rack to cool.
• 6 while they cool, make glaze: stir confectioners' sugar and lemon juice in small bowl until smooth. drizzle evenly over each cookie. garnish with sprinkles. let stand until glaze is hardened.

Picante Potato Puffs #sp5

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 (8 ounce) cans crescent rolls
• 2 cups frozen simply potatoes southwest style hash browns, thawed
• 1 cup picante sauce (medium heat)
• 3/4 cup mexican blend cheese, shredded
• 4 ounces cream cheese, softened

Recipe

• 1 preheat oven to 350 degrees f.
• 2 unroll crescent dough, separate at perforations, creating 4 crescent rectangles. press perforations to seal. cut each rectangle into 4 small rectangles, making a total of 16 rectangles. repeat steps with remaining crescent dough. ( making a total of 32 small rectangles).
• 3 place 32 crescent rectangles on 2 nonstick cookie sheets.
• 4 in a medium bowl, mix southwest style shredded hash browns, 1/3 cup picante sauce, mexican blend cheese, and cream cheese.
• 5 spoon potato picante mixture on half of each crescent rectangle; fold crescent dough over potato filling. press edges with fork to seal.
• 6 bake 13 to 16 minutes or just until golden brown. serve warm with remaining picante sauce.

Mona's Mother's Mother's Best Friends Favorite Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 cup butter
• 1 1/4 cups flour
• 1 1/4 cups quick-cooking rolled oats
• 3/4 cup coconut
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Recipe

• 1 preheat oven to 350°f.
• 2 beat egg in a medium bowl.
• 3 add butter and both sugars. cream well.
• 4 add remaining ingredients and mix to combine.
• 5 drop onto baking sheet and flatten slightly.
• 6 bake for 12-15 minutes, until golden.

Midnight Cookies

Total Time: 46 mins Preparation Time: 10 mins Cook Time: 36 mins

Ingredients

• 8 tablespoons unsalted butter, room temperature (1 stick)
• 1 cup packed light brown sugar
• 1 cup all-purpose flour (5 ounces by weight)
• 2/3 cup unsweetened cocoa powder (2 ounces by weight)
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt or 3/4 teaspoon kosher salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (i like dark chocolate)

Recipe

• 1 in a stand mixer fitted with the paddle attachment, beat butter and sugar on low until light in color and very fluffy, at least 5 minutes.
• 2 meanwhile, combine flour, cocoa powder, soda and salt in a bowl. whisk well to combine.
• 3 add eggs and vanilla to butter-sugar mixture. beat on low until well combined.
• 4 add half the flour mixture and beat on low just until combined. add remaining flour and chocolate chips and beat on low until just combined. do not over mix.
• 5 cover bowl with plastic wrap and refrigerate for at least one hour.
• 6 preheat oven to 350°f line two baking sheets with parchment or silpats.
• 7 drop tablespoonsful of dough onto lined sheets. (the dough is quite soft, so a disher is very helpful.) bake until the tops begin to crack, but the cookies are not yet dry, about 12 minutes. cool on baking sheet 15 minutes before transferring to a wire rack. when completely cool, store at room temperature up to 3 days.

Easy Bake Oven Angel Cookies

Raisin Gingersnaps

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Ingredients

• 3/4 cup shortening
• 1 cup sugar
• 1 egg
• 1/2 cup molasses
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 teaspoons baking soda
• 1 1/2 cups raisins
• sugar, to coat

Recipe

• 1 combine shortening, sugar, egg and molassas. beat until incorporated.
• 2 in a bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. slowly add to your mixer. mix until combined. add raisins, mix on low speed until incorporated.
• 3 chill in the refrigerator for 1 hour.
• 4 heat oven to 375 degrees.
• 5 shape dough into small balls (about 1 inch), roll in sugar.
• 6 place on lightly greased cookie sheet. bake for 8-10 minutes.
• 7 remove and cool.

Raisin Crunch Cookies

Total Time: 36 mins Preparation Time: 20 mins Cook Time: 16 mins

Ingredients

• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup old fashioned oats or 1/2 cup quick-cooking oats
• 1/2 cup butter
• 3/4 cup firmly packed brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup raisin bran cereal
• 1 1/4 cups flaked coconut
• 1/2 cup raisins

Recipe

• 1 preheat oven to 350ºf.
• 2 mix flour, baking powder, baking soda and oats; set aside.
• 3 beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
• 4 add egg and vanilla; mix well.
• 5 gradually add flour mixture, beating until well blended after each addition.
• 6 add cereal, coconut and raisins; stir until well blended.
• 7 drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• 8 bake 14 to 16 minutes or until lighty browned.
• 9 cool on baking sheets 3 to 4 minutes; remove to wire racks.
• 10 cool completely.
• 11 store in tightly covered container at room temperature.

Old Fashioned Molasses Cookie

Total Time: 3 hrs 10 mins Preparation Time: 3 hrs Cook Time: 10 mins

Ingredients

• Servings: 10
• 3 3/4 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 3/4 cup butter
• 2/3 cup sugar
• 1 egg
• 1/4 cup apple butter
• 1 cup molasses

Recipe

• 1 sift together flour, baking soda, salt, ginger together.
• 2 cream butter and sugar.
• 3 add egg and beat until light and fluffy.
• 4 add apple butter; add molasses; blend.
• 5 add dry ingredients; mix.
• 6 chill dough for 2 hours or more.
• 7 roll as thin as possible.
• 8 cut into large cookies.
• 9 place on lightly greased cookie sheet.
• 10 bake in moderate oven, 375 degrees fahrenheit, for 10 minutes.

Old Fashioned Molasses Cookies

Total Time: 3 hrs 9 mins Preparation Time: 3 hrs Cook Time: 9 mins

Ingredients

• 4 cups flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 1/2 cups molasses
• 1/2 cup shortening or 1/2 cup lard, melted
• 1/4 cup butter, melted
• 1/3 cup boiling water

Recipe

• 1 sift together flour, soda, spices and salt. combine molasses, lard, butter & water in large bowl. add dry ingredients to liquid & blend well. cover & chill several hours or overnight. turn onto well-floured surface. roll to 1/4 inch thickness and cut with 3 1/2" cutter. sprinkle with sugar and place on ungreased baking sheet. bake in 375* oven for 9-12 minutes. cool on racks.

Raisin Molasses Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 3/4 cup shortening
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• 1 cup raisins
• sugar

Recipe

• 1 cream shortening and sugar in a large bowl on medium speed of electric mixer until light and fluffy.
• 2 add molasses and egg and mix well.
• 3 combine flour, baking soda, spices, and salt and add to creamed mixture.
• 4 mix well, and then stir in raisins.
• 5 cover and chill for 1 hour for easy shaping.
• 6 preheat oven at 350 degrees f.
• 7 shape dough into 1" balls then roll in sugar to coat well.
• 8 place on a greased cookie sheet and bake for 10-12 minutes or until set.

Rich Chocolate Cheesecake (1 Large Or Individual Serves)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 1/2 cups chocolate cookie crumbs, such as golliwogs (250gram packet) or 250 g gluten-free chocolate cookies
• 125 g butter, melted
• 1/4 cup desiccated coconut (optional)
• 1/2 cup boiling water
• 3 teaspoons gelatin
• 1 1/2 teaspoons instant coffee, powder (omit if you dont eat or drink coffee)
• 500 g cream cheese (2 packs) or 500 g light cream cheese, softened
• 1/2 cup caster sugar (fine sugar)
• 160 g dark chocolate, melted
• 8 teaspoons creme de cacao (chocolate liqueur) (optional) or 8 teaspoons tia maria (optional) or 8 teaspoons kahlua (optional)
• 300 ml thickened cream or 300 ml heavy cream
• 300 ml thickened cream
• 1/4 cup caster sugar
• grated chocolate, to decorate chocolate curls, crumbled flake chocolate, crumbled peppermint crisp bar (your choice)

Recipe

• 1 if making one large cheesecake, greae the base of a 23cm sprinform tin and line the sides with baking paper. you can use a smaller tin and the cheesecake will be higher. if making individual serves you can use small springform tins or just use pretty individual glass serving bowls.
• 2 process the biscuit/cookie crumbs until fine and add the melted butter. line base of the tin or dishes and press in refrigerate for one hour.
• 3 add the coffee and the gelatine to the boiling water, mix well and set aside to cool.
• 4 using an electric beater- combine the softened cream cheese with the sugar and beat until smooth. add the cooled coffee gelatine mixture, the liqueur if using and the melted chocolate. beat until smooth. put aside.
• 5 in another mixing bowl, whip the cream until soft peaks form.
• 6 fold the whipped cream into the chocolate cheese mixture.
• 7 pour the cheese mixture over the bases and refrigerate overnight to set.
• 8 cream topping- whip the cream with the sugar until thick peak stage.
• 9 spread over the cheesecake/ or individual serves and decorate as desired.

Peanut Butter & Banana Cookies

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/4 cup butter, softened
• 1/2 cup mashed banana (1 - 1 1/2 medium)
• 1/2 cup no sugar added natural-style peanut butter
• 1/4 cup unsweetened apple juice concentrate
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup peanuts, salted & chopped

Recipe

• 1 preheat oven to 375 degrees. spray cookie sheets with cooking spray.
• 2 beat butter in large bowl until creamy.
• 3 add banana and peanut butter. beat until smooth.
• 4 add apple juice concentrate, egg and vanilla. blend.
• 5 add flour, baking soda and salt. blend.
• 6 fold in chopped peanuts.
• 7 drop rounded tablespoonfuls onto cookie sheets about 2" apart.
• 8 bake 8-10 minutes. cool on wire rack.

Old Fashioned Oatmeal Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 60
• 2 1/2 cups uncooked old fashioned oats
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup shortening
• 1/2 cup butter
• 1 cup brown sugar, packed
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla

Recipe

• 1 cream shortening and sugars until light and fluffy.
• 2 beat in eggs and vanilla.
• 3 combine dry ingredients and gradually beat them in until just combined.
• 4 drop by level tablespoonfuls 2 inches apart onto greased cookie sheets.
• 5 bake 10-12 minutes at 375 degrees or until golden brown.
• 6 cool 5 minutes on the cookie sheets.
• 7 transfer to racks to cool.
• 8 as a pan cookie, use a jelly roll pan and bake 25 minutes.

Peanut Butter 'n Banana Cookies - Sugar Free

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/2 cup peanut butter (at room temperature)
• 1/4 cup fat-free margarine, softened
• 1/3 cup mashed ripe banana
• 1 egg
• 1/2 teaspoon vanilla
• 1 cup all-purpose flour
• 1/2 cup splenda granular, sugar substitute
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

• 1 cream peanut butter, margarine, banana, egg and vanilla until light and fluffy. mix remaining ingredients separately. blend into peanut butter mixture until smooth.
• 2 form into 1 inch balls. place on baking sheets. flatten with fork to desired thickness. bake at 350°f for 10 to 12 minutes or until golden brown on bottoms. cool on rack.

Pumpkin Bread

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 3 1/2 cups pumpkin puree (which is the large 29 oz can, use it all)
• 1/2 cup vegetable oil
• 2 2/3 cups sugar
• 4 eggs
• 3 cups all-purpose flour, plus
• baking powder
• 2 tablespoons all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• nutmeg
• 1/2 teaspoon ground cloves

Recipe

• 1 preheat the oven to 350 degrees f grease and flour two 9x5 inch loaf pans.**.
• 2 in a large bowl, mix together the pumpkin, oil, sugar, and eggs.
• 3 combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
• 4 divide the batter evenly between the prepared pans.
• 5 bake in preheated oven for 55 mins to 60 mins (1 hour). the top of the loaf.
• 6 should spring back when lightly pressed and a toothpick inserted in the middle should come out clean.
• 7 **note** i use silicone loaf pans which i highly recommend. i still spray them with pam because i'm paranoid but everything i bake falls right out of the pan. i've been using them since 2006 when i got my first silicone bundt pan and it worked so well that i threw away all my other baking pans and bought all silicone--including the mats to bake cookies on. i can't recommend them highly enough--they totally rock!

Raisin Pecan Oatmeal Cookies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 30
• 1 1/2 cups pecans
• 1/2 lb unsalted butter, at room temperature
• 1 cup dark brown sugar, lightly packed
• 1 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups old-fashioned oatmeal
• 1 1/2 cups raisins

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 place the pecans on a sheet pan and bake for 5 minutes, until crisp. set aside to cool. chop very coarsely.
• 3 in the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. with the mixer on low, add the eggs, one at a time, and the vanilla.
• 4 sift the flour, baking powder, cinnamon, and salt together into a medium bowl. with the mixer on low, slowly add the dry ingredients to the butter mixture. add the oats, raisins, and pecans and mix just until combined.
• 5 using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. flatten slightly with a damp hand. bake for 12 to 15 minutes, until lightly browned. transfer the cookies to a baking rack and cool completely.

Pumpkin Cheese Cake

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 2 cups pie pumpkin
• 2 cups graham cracker crumbs
• 1 1/2 cups brown sugar
• 1/2 cup low-fat butter
• 16 ounces reduced-fat cream cheese (one third less fat)
• 1 (8 ounce) package cream cheese
• 1/2 cup low-fat sour cream
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon clove
• 3 eggs
• 1 cup sugar
• 3 tablespoons water

Recipe

• 1 cut pumpkin in half. scoop out seeds and strings. place cut sides down on a greased cookie sheet. bake at 350 for 30-45 min or until skin pierces easily with a fork.
• 2 when the pumpkin is cool, scoop out flesh and mash. put the pumpkin in the refrigerator while you make the rest of the cheesecake.
• 3 for the cheesecake.
• 4 combine gram cracker crumbs and ½ cup packed brown sugar. add melted butter and mix well. press crumb mixture into a 9 inch spring form pan. refrigerate for 20 minute.
• 5 mix together cream cheese and sour cream. add spices, 1 cup brown sugar and eggs. mix together well. add pumpkin.
• 6 pour mixture into crumb pan. bake at 300 degrees for 1-1/2 hours or until center shows cooked threw with the tooth pick test.
• 7 place in refrigerator for 3 hours.
• 8 topping:.
• 9 in a saucepan combine sugar and water. constantly stir until sugar is dissolved. bring sugar water to a boil. watch closely because it will burn fast. cook until you get a light golden color. remove from heat. let set 1-2 min until starts to thicken a bit. stir with fork. using fork, drizzle over cake quickly before the sugar hardens.
• 10 cake will keep for 48 hours.
• 11 if you would like to make mini cakes instead of one big one:.
• 12 press the ginger crumb mixture into 30 muffin tins. place the tins in the refrigerator while you make the cake batter.
• 13 scoop about 1/2 cup of cake mixture into each tin.
• 14 bake at 300 degrees for 30-45 min or until center is cooked through.

Old Fashioned Peanut Butter Chocolate Chip Cookies

Granola

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1/4 cup brown sugar
• 1/4 cup water
• 1/2 cup honey
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 4 cups rolled oats
• 1 cup chopped almonds

Recipe

• 1 preheat oven to 275 degrees f.
• 2 line 1 cookie sheets with parchment paper, set aside.
• 3 cook brown sugar and water in microwave until sugar is dissolved. remove from microwave, add vanilla extract and salt.
• 4 in a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. stir until thoroughly mixed. stir in honey. spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• 5 when the mixture comes out of the oven. you may choose to add in dried fruit. when granola has cooled completely, store in an airtight container.

Raisin Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 2 cups raisins
• 1 cup water
• 1 cup crisco shortening
• 2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1 cup chopped nuts (optional)

Recipe

• 1 preheat oven to 375°f.
• 2 cover raisins with water.
• 3 bring to a boil and boil for 5 minutes.
• 4 do not drain. cool.
• 5 cream shortening and sugar.
• 6 add eggs and beat well; stir in vanilla.
• 7 add boiled raisins and their water, plus 1/4 cup additional water.
• 8 combine dry ingredients.
• 9 add to creamed mixture, a little at a time, stirring after each addition.
• 10 stir in the nuts.
• 11 drop onto a greased cookie sheet.
• 12 bake at 375° for 10-12 minutes.

Homemade Fibre Bars

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 3 cups all-bran cereal, original (twigs)
• 2 cups rolled oats (not instant)
• 1/4 cup psyllium, husk fibre
• 1 1/2 cups wheat germ
• 1 pinch salt
• 1 (7 ounce) jar marshmallow cream
• 450 ml sweetened condensed milk (about 1 1/2 cans)
• 1/4 cup dark chocolate chips
• 1/4 cup dried cranberries

Recipe

• 1 combine the cereals, psyllium, wheat germ and salt in a large bowl.
• 2 place fluff and milk in a bowl and microwave at half power for 3 minutes.
• 3 add the chocolate chips and cranberries and mix until chips melt.
• 4 pour over the dry ingredients and fold in well.
• 5 press into a lined 15 x 10 cookie sheet.
• 6 set aside to firm up for 30 minutes, then and cut into bars.

Granola Bars

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 cups oatmeal
• 1/2 cup sunflower seeds
• 1 cup sliced almonds
• 1/2 cup wheat germ
• 1/2 cup honey
• 1/4 cup dark brown sugar, packed
• 1 ounce oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 6 1/2 ounces dried fruit, any combination

Recipe

• 1 oil 9x9-inch baking dish and set aside. preheat oven to 350 degrees f.
• 2 spread oats, sunflower seeds, almonds, and wheat germ on cookie sheet. place in oven and toast 15 minutes, stirring occasionally.
• 3 in the meantime, combine honey, brown sugar, oil, extract and salt in medium saucepan and place over medium heat. cook until the brown sugar has completely dissolved.
• 4 once the oat mixture is done, remove from oven and reduce the heat to 300. immediately add the oat mixture to the liquid mixture, add the dried fruit and stir to combine. turn mixture out into the baking dish and press down (i use a bacon press with parchment paper to get it firmly pressed). place in oven to bake 25 minutes. remove from oven and all to cool completely. cut into squares and store in airtight container for up to one week.

Crusty French Bread

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 cups warm water
• 1 tablespoon yeast
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 2 teaspoons salt
• 5 -5 1/2 cups bread flour

Recipe

• 1 dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).
• 2 add salt, oil, and 3 cups flour; beat for 2 minutes.
• 3 stir in 2 cups flour to make a stiff dough.
• 4 knead until smooth and elastic, about 10 minutes.
• 5 place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
• 6 punch down and divide in half.
• 7 shape dough into two long slender loaves.
• 8 grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
• 9 place loaves in pan and cut diagonal gashes on top of each loaf (i use scissors).
• 10 cover and let rise until doubled.
• 11 bake at 375 degrees for about 30 minutes.
• 12 note: you can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

Pain Brie ("crushed" Bread Of Normandy)

Total Time: 14 hrs 30 mins Preparation Time: 30 mins Cook Time: 14 hrs

Ingredients

• 2 tablespoons dried yeast granules (or 2 packages active dry yeast)
• 4 cups unbleached bread flour, unbleached
• 3 teaspoons salt

Recipe

• 1 dissolve the yeast in one cup of lukewarm water in a large bowl.
• 2 after a minute or two, add one cup of flour and mix.
• 3 then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands.
• 4 cover the bowl with a towel and let the dough rise overnite at room temperature.
• 5 the next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while.
• 6 if you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry.
• 7 now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes.
• 8 now, take the dough on your board and pound it heavily with a rolling to flatten it.
• 9 fold the dough and pound it again until flat.
• 10 repeat this process 7 or 8 more times.
• 11 now let the dough (and the cook) rest for ten minutes.
• 12 form the dough into a ball, place on a board or counter and cover with plastic wrap.
• 13 let the dough rise for two and a half hours at room temperature.
• 14 pre-heat the oven to 425 degrees.
• 15 with a small, sharp knife, make five parallel cuts, approximately 1/4" deep, along the top of the loaf.
• 16 place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knock on the bottom.
• 17 note: if you are planning to make this bread again in a few days, reserve a cup of dough for a starter and save it in the fridge--but don't keep it past a third day; when you are ready to make the second batch, bring the starter to room temperature, and proceed, skipping the overnight proofing.

Rich Cookie Frosting

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 4 tablespoons softened butter
• 2 1/2 cups powdered sugar
• 1/2 teaspoon almond extract
• 1/4 cup milk
• food coloring

Recipe

• 1 add the softened butter, powdered sugar, and the almond extract together.
• 2 add the milk,bit by bit, into the mix until it is at an easily spreadable consistency.
• 3 be careful when adding the milk, making it too thin could ruin the frosting. (or make it extremely messy.).
• 4 separate frosting into smaller bowls and mix a small amount of food coloring into the frosting to desired color.
• 5 frost cookies as thinly or thickly as you want!

Old Fashioned Oatmeal Cookies

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1/2 cup butter
• 1/2 cup shortening
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups sifted all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon clove
• 1/2 teaspoon allspice
• 3 cups old fashioned oats
• 1 cup raisins

Recipe

• 1 in a large bowl, combine butter, shortening and sugars.
• 2 add eggs and vanilla and beat until fluffy.
• 3 combine flour, salt, baking soda, cinnamon, cloves and allspice.
• 4 add to creamed mixture; mix to blend.
• 5 stir in oatmeal and raisins.
• 6 drop a tablespoon of dough onto cookie sheet about 2-inches apart. cookies will spread!
• 7 bake at 350°f for 12-15 minutes.
• 8 cool for about 5 minutes on cookie sheet, then remove to a cooling rack.

Granola Breakfast Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/2 cup shortening
• 1 cup brown sugar, firmly packed
• 2 large eggs
• 1 tablespoon milk
• 1 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups granola cereal

Recipe

• 1 preheat oven to 350°.
• 2 line baking sheets with parchment paper.
• 3 in a large bowl, cream together shortening and brown sugar; add eggs, milk and vanilla beating well.
• 4 in a medium bowl, combine the flour, baking soda and salt.
• 5 mix well and add to sugar mixture.
• 6 stir in granola; drop by teaspoonfuls onto prepared baking sheets.
• 7 bake 10 to 12 minutes or until edges are browned.

Raisin Cinnamon Applesauce Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 18
• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 tablespoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar free apple
• 2 beaten eggs
• 1/2 cup of light cooking oil
• 1/4 cup nonfat milk
• 1/2 mixed dried fruit
• 1 cup raisins

Recipe

• 1 grease a 9x5x3-inch loaf pan; set aside.
• 2 in a large mixing bowl stir together flour, cinnamon, baking powder, baking soda, and salt.
• 3 in a medium mixing bowl combine applesauce, eggs, oil, and milk. add egg mixture to flour mixture. stir until everything is mixed, then add your fruits to the batter.
• 4 pour the batter into the pan. bake it in a preheated oven at 350°f for 60 to 65 minutes or until the toothpick come out clean.
• 5 let it sit and cool a cookie rack. after it has cooled, wrap it and let it sit overnight before you begin slicing.

Old Fashioned Rolled Chocolate Cookies

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• 4 ounces unsweetened chocolate, coarsely chopped
• 1/2 cup unsalted butter, slightly softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups powdered sugar
• 1 cup all-purpose flour
• 2 -3 tablespoons chocolate sprinkles (optional)

Recipe

• 1 in a small microwave-safe bowl, microwave the chocolate on 100% power for 1 minute. stir well.
• 2 continue microwaving on 5-% power, stirring at 30 second intervals.
• 3 stop microwaving before the chocolate completely melts and let residual heat finish the job.
• 4 (alternatively, in small heavy saucepan, melt the chcolate over lowest beat, stirring frequently; be very careful not to burn. immediately remove from heat.let cool to warm.
• 5 in a large bowl, with electric mixer on medium speed; beat together the butter and sugar until well blended lightened. add the egg, vanilla and salt and beat until well blended and smooth.
• 6 reduce speed to low and beat in powdered sugar and 1/2 cup of the flour, then the chocolate, until well blended. beat or stir in remaining 1/2 cup of flour until evenly incorporated.
• 7 divide dough in half.
• 8 place each portion between large sheets of wax paper.
• 9 roll out the portions 1/8" thick, check the underside of the dough and smooth out any wrinkles. stack the rolled portions( paper still attached) on a baking sheet. refrigerate for 45 minutes or until chilled and firm, or freeze.for about 20 minutes to speed chilling.
• 10 preheat oven to 350*. grease several baking sheets or coat with nonstick spray.
• 11 working with one portion at a time and leaving remaining dough chilled, gently peel away, then pat one sheet of waxed paper back into plate.
• 12 flip the dough over, then peel off and discard the second sheet. using a 2 1/2"-3" fluted round cookie cutter or any shape desired. cut out the cookies(if at any point the dough softens too much to handle, transfer the paper and and cookies to a baking sheet and refrigerate until firm again. using a spatula, transfer cookies to baking sheets, spacing 1 1/4" apart.reroll dough scraps -- sprinkle a few chocolate jimmies over and gently pat into dough.
• 13 bake the cookies one sheet at a time, in middle of oven 6-9 minutes or just barely firm when pressed in centers.reverse sheets from front to back halfway through baking time.
• 14 transfer sheet to wire rack and let stand until cookies firm up slightly, 3-4 minutes.using a spatula, transfer the cookies to wire racks, let stand until completely cooled --
• 15 store in an airtight container for up to 2 weeks or freeze for up to 1 month.

Pumpkin Brownies With Chocolate Ganache

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 4 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup unsalted butter, cut into cubes
• 1 1/4 cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup gold medal all-purpose flour
• 4 ounces cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 1/2 teaspoons homemade pumpkin pie spice
• 1/2 teaspoon pure vanilla extract
• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream

Recipe

• 1 1. preheat oven to 350 degrees. line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
• 2 2. microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted. while the chocolate is melting, prepare the pumpkin layer. in a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla. beat with an electric mixer well combined and smooth. set aside.
• 3 3. once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted. whisk in sugar, eggs, vanilla and salt. gradually add in flour; stir until just combined.
• 4 4. spread 3/4 the batter into prepared pan. spoon pumpkin filling by tablespoonfuls evenly over batter. spoon remaining brownie batter over filling. use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern. bake in preheated oven for 30-35 minutes - do not overbake.
• 5 5. remove to cooling rack to cool completely. before serving, prepare the ganache.
• 6 6. to make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. pour the heavy cream into a microwave safe measuring cup (pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. take care to not overheat because the cream will boil over. pour the hot cream over the chocolate and allow it to sit for about 3 minutes. use a small whisk to combine the mixture into a smooth chocolate glaze. spoon the ganache over the brownies.

Pumpkin Brownies Simple & Low-fat

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 10 tablespoons pumpkin puree (real pumpkin, not pumpkin pie mix)
• 2 eggs
• 1/3 cup sugar
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon cocoa powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/3 cup chocolate chips (ghiradelli milk chocolate big chips...yum)

Recipe

• 1 whisk the pumpkin, eggs, and sugar in a bowl together.
• 2 whisk in the flour, baking powder, cocoa, salt, and spice until the batter is smooth and there are no more lumps.
• 3 beat in the chocolate chips.
• 4 grease a 8x8 pan with cooking spray or oil. pour the batter in and smooth it out on top, then bake at 350f for 25 minutes. makes 12 smallish brownies but i totes ate the whole pan for dinner. hehe. since they're mostly pumpkin, i didn't feel guilty. :).

Rich Cinnamon Cookies

Total Time: 1 hr 12 mins Preparation Time: 5 mins Cook Time: 1 hr 7 mins

Ingredients

• 1/2 cup soft shortening
• 1 cup sugar
• 1 teaspoon vanilla
• 2 large eggs (or 4 yolks)
• 2 cups cake flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons cinnamon

Recipe

• 1 cream shortening, sugar and vanilla together.
• 2 beat eggs well.
• 3 sift dry ingredients together and add to creamed mixture alternatively with beaten eggs.
• 4 chill one hour.
• 5 mold with cookie press or drop from teaspoon and flatten with a glass covered with a damp towel.
• 6 bake 425°f for 7 minutes.

Raisin Drop Cookies

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 cups raisins
• 1 cup water
• 4 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup shortening
• 1 3/4 cups sugar
• 2 eggs, slightly beaten
• 1 teaspoon vanilla
• 1/2 cup chopped nuts

Recipe

• 1 place raisins and water into saucepan and bring to boil. boil until raisins are plump, about 3 minutes. cool (do not drain).
• 2 in mixing bowl, sift flour, baking powder, soda, salt, and spices together.
• 3 in another bowl, cream shortening and sugar together until light and fluffy. add eggs and vanilla and mix well. stir in the raisins and any remaining water.
• 4 gradually add the flour mixture to the sugar & raisin mixture, blending thoroughly after each addition.
• 5 stir in nuts.
• 6 drop by tablespoon about 1" apart on ungreased baking sheets (use a silpat! they are wonderful!).
• 7 bake at 375¯ for 12 - 15 minutes. cool on cooling rack.

Paige's Sour Cream Cut Out Cookies

Total Time: 24 hrs 5 mins Preparation Time: 24 hrs Cook Time: 5 mins

Ingredients

• 1 1/2 cups granulated sugar
• 1 cup unsalted butter
• 2 medium eggs
• 10 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1 pinch nutmeg
• 1 pinch baking powder
• 1 teaspoon baking soda
• 4 cups all-purpose flour, sifted

Recipe

• 1 cream together sugar and butter.
• 2 add the eggs one at a time and mix well.
• 3 then add sour cream and vanilla and mix well.
• 4 sift the dry ingredients together and add to wet ingredients a little at a time.
• 5 chill in refrigerator till firm or even overnight.
• 6 preheat oven to 400°.
• 7 roll the dough 1/4-1/2-inch thickness and cut out into desired shape.
• 8 bake for 5-7 minutes or until lightly pale golden--not brown.
• 9 allow to cool completely on wire rack before frosting.

Rich Fudgy Brownies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3/4 cup butter
• 1/2-3/4 cup cocoa powder (depending on how rich you want them)
• 4 tablespoons oil
• 2 cups sugar
• 4 eggs
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 cup flour
• 1 cup nuts, chopped (i use pecans)

Recipe

• 1 melt butter in a sauce pan on low heat. add cocoa and oil and remove from heat. stir in sugar till completly mixed. cool slightly.
• 2 add eggs, one at a time, mixing throughly after each addition.
• 3 stir in flour, salt, vanilla and nuts and mix completly. pour into greased 9x9 pan and bake at 350 degrees for 30-35 minutes cool and cut into squares.

Rich Chocolate Drops

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1/2 cup butter, melted
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup sugar
• 2 eggs, beaten
• 3 unsweetened chocolate squares, melted and cooled
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda

Recipe

• 1 mix all ingredients together. drop by teaspoonfuls onto cookie sheets. bake in a moderate oven (375° f) 8 to 10 minutes. a hazelnut-sized spoonful of dough will flatten out into about a 2 to 2½ inch cookie. these bake beautifully on those silicone baking sheets.

Rich Chocolatey Fudge Brownies

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup applesauce
• 1 cup cocoa
• 2 cups sugar
• 4 eggs (or 8 egg whites, i usually do two normal eggs and 3 or 4 egg whites)
• 4 teaspoons vanilla
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• 1 cup marshmallows, nuts, chocolate chips, dried fruit ect

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease pan or spray with pam.
• 3 combine applesauce and cocoa until smooth.
• 4 add sugar and beat until smooth.
• 5 add eggs gradually, making sure each one is thoroughly mixed inches.
• 6 add vanilla, flour and salt and mix until moist.
• 7 add any additions (nuts, fruit, marshmallows, spices ect.).
• 8 pour into baking pan and bake for 20-30 minutes depending on your oven. try the toothpick trick at the 20 minute mark and if it comes up with only a few crumbs, the brownies are finished.

Pumpkin Butter

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 15 ounces pumpkin puree
• 2/3 cup splenda granular
• 1/4 cup sugar-free maple syrup, try joseph's
• 1 teaspoon lemon juice
• pumpkin pie spice, to taste
• 1 dash salt

Recipe

• 1 in a medium saucepan, stir together pumpkin, splenda, syrup, lemon juice, pumpkin pie spice, and salt.
• 2 bring to a boil over medium heat.
• 3 reduce heat to low and allow to simmer for about 45 minutes, stirring well every few minutes.
• 4 make sure all parts of the mixture get exposure to the pan bottom.
• 5 mixture will be thick and somewhat darker toward the end of cooking time.
• 6 serve right away, or stash in a covered container in the refrigerator.
• 7 this definitely gets better with each passing day!
• 8 serve along side sf cookies, low carb shortbread, or stir into yogurt. endless possibilities!
• 9 per serving: 29 cal; 1 g protein; 0 g tot fat; 7 g carb; 2 g fiber; 2 g sugar; 103 mg sodium.

Peanut Butter And Chocolate Pie

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 16 oreo cookies, finely crushed
• 1/3 cup unsalted peanuts, finely crushed
• 1/4 cup butter, melted
• 1 (250 g) package philadelphia brick cream cheese, softened
• 1 cup kraft smooth peanut butter
• 3/4 cup sugar
• 1 cup cool whip, thawed
• 1 square baker's semisweet chocolate

Recipe

• 1 preheat oven to 350°f mix cookie crumbs, peanuts and butter until well blended; press firmly onto bottom and up sides of 9-inch pie plate. bake 10 minutes; cool completely.
• 2 beat cream cheese, peanut butter and sugar in large bowl with electric mixer on medium speed until well blended. stir in whipped topping. pour over crust; cover.
• 3 freeze at least 3 hours or overnight. remove pie from freezer 30 minutes befoe serving. melt chocolate as directed on package; drizzle over pie. let stand at room temperature until pie is soft enough to cut into slices to serve. store any leftover pie in freezer.

Pumpkin Butterscotch Chip Cookies

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 60
• 10 1/4 ounces spice cake mix
• 15 ounces canned pumpkin
• 2 eggs
• 1/2 cup oil
• 11 ounces butterscotch chips
• 1/4 cup flour (optional)

Recipe

• 1 mix the dry cake mix, pumpkin, eggs, oil (and flour, if using).
• 2 add the butterscotch chips.
• 3 drop by spoonful on cookie sheet that has been sprayed with pam or other cooking spray.
• 4 bake at 350 for 9 minutes.
• 5 the flour is not necessary, but makes the cookie a little more firm.

Neverland Cookies

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

Ingredients

• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups creamy peanut butter (about 14 ounces)
• 1 cup margarine, softened
• 1 cup sugar
• 1 cup brown sugar
• 1 teaspoon vanilla
• 2 large eggs, slightly beaten
• 1 (12 ounce) bag chocolate chips, about 2 cups
• 1 (6 1/2 ounce) jar macadamia nuts, coarsely chopped (about 1 1/3 cups)

Recipe

• 1 preheat oven to 350. blend flour, baking powder, baking soda and salt in small bowl; set aside.
• 2 place peanut butter, margarine, sugar, brown sugar and vanilla in large mixing bowl.
• 3 beat butter mixture until creamy with electric mixer. add eggs and mix until well blended. gradually add flour mixture. stir in morsels and nuts.
• 4 drop batter by rounded tablespoons onto an ungreased baking sheet, 1 1/2 inches apart.
• 5 bake 15-16 minutes. cool 5 minutes on baking sheet; remove to wire rack and cool completely.

Rich Lemon Bars

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 1/2 cups unsifted flour, plus
• 3 tablespoons unsifted flour
• 1/2 cup powdered sugar
• 3/4 cup cold margarine or 3/4 cup butter
• 4 large eggs, slightly beaten
• 1 1/2 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 cup lemon juice
• additional powdered sugar

Recipe

• 1 preheat oven to 350°.
• 2 in medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar; cut in margarine until crumbly.
• 3 press only bottom of lightly greased 13x9 baking pan; bake 15 minutes.
• 4 meanwhile, in large bowl, combine eggs, granulated sugar, baking powder, lemon juice and remaining 3 tablespoons flour; mix well.
• 5 pour over baked crust; bake 20-25 minutes or until lightly browned.
• 6 cool. cut into bars.
• 7 sprinkle with additional powdered sugar.
• 8 store covered in refrigerator.

Slow Cooker Creme De Menth Chocolate Brownies

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• 1 half of a cup vegetable oil
• 1/4 cup creme de menth liquor or same amount of water and mint extract
• 2 eggs
• andes mints candies
• butter-flavored cooking spray
• 1 brick softened cream cheese
• 1 egg
• 1/2 cup sugar
• 2 tablespoons creme de menth liquor or same amount of water and mint extract

Recipe

• 1 you will need.
• 2 1 large slow cooker.
• 3 1 souffle dish, that is able to fit inside the slow cooker.
• 4 tin foil twisted and shaped like an 'o.
• 5 'in bowl mix the brownie mix, and 1/2 c vege oil and add 1/4 c creme de minth or water with mint extract and the 2 eggs, blend with an electric mixter until combined.
• 6 chop the andes candies and fold into the batter.
• 7 fold the brownies in a souflee dish that has been sprayed with cooking spray ( a smaller size that will fit inside your slow cooker).
• 8 in a small bowl mix the cream cheese 1 egg and 1/2 cup sugar and 2 tbsp creme de menth or same amount of water and mint extract and blend until combined.
• 9 then using a knife swirl the cream cheese mixture into the brownie mixture to get swirly designs,.
• 10 before placing the brownie dish in the slow cooker. make a ring with tin foil and place at the base of the slow cooker.
• 11 under the lid of the slow cooker place paper towels on the top under the lid so that the brownies dont steam.
• 12 cook on low for 4-6 hours.

Old Fashioned Peanut Brittle

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups sugar
• 1/2 cup water
• 1/2 cup karo
• 1 1/2 cups spanish peanuts (raw)
• 1 teaspoon vanilla
• 2 teaspoons baking soda

Recipe

• 1 use heavy skillet with a tight lid to boil sugar, water, and karo (400*f.) until it spins a thread 1 foot long. add raw spanish peanuts and vanilla. stir gently until peanuts crack or pop. stir until light beige, not gold or tan. remove from heat. add 2 scant teaspoons baking soda. stir quickly and pour onto greased cookie sheet.

Mondel Bread

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 cup sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla
• 1 cup nuts, chopped (use your favorite)
• 3 1/4-3 1/2 cups all-purpose flour
• 2 teaspoons baking powder

Recipe

• 1 by hand, mix sugar and vegetable oil.
• 2 add eggs and vanilla.
• 3 add nuts.
• 4 add 1 cup of flour and baking powder.
• 5 add additional flour until dough is stiff and not too sticky, and workable by hand.
• 6 shape into loaves- either 3 long or 6 short.
• 7 bake on a cookie sheet at 350° for 40-45 minutes.
• 8 remove from oven, slice, turn onto sides and bake until dry and crispy.

Raisin Buns

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 4 cups flour
• 6 teaspoons baking powder
• 3/4 cup sugar
• 2 eggs (beaten)
• 1 cup butter
• 1 cup milk
• 1 1/2 cups raisins
• 1 teaspoon vanilla

Recipe

• 1 mix flour, baking powder and sugar.
• 2 cut in butter.
• 3 then add beaten eggs, milk, vanilla and raisins.
• 4 mix just until all flour is moistened.
• 5 roll out dough onto lightly floured surface with rolling pin.
• 6 roll out to about 2 inch thickness.
• 7 use a round cookie cutter or the top of a glass to cut out buns.
• 8 put them into a 13x9-inch baking pan.
• 9 place them all together, no need to separate them.
• 10 bake at 450°f until golden brown about 12-15 minutes.

Never-fail Ribs

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• baby back ribs (1 large plate)
• salt
• pepper
• garlic
• cayenne pepper
• cider vinegar
• water

Recipe

• 1 start by cleaning any excess fat from rib section and carefully cut between bones to a depth of about 2 inches.
• 2 generously rub crushed garlic onto ribs, using rubber gloves if necessary.
• 3 rub salt and pepper onto ribs and place on a rack.
• 4 place the rack on a cookie sheet and cover all with foil.
• 5 place in preheated 300°f oven for 2 1/2 hours.
• 6 at 1/2 hour intervals, take ribs from oven and swab with a mixture of equal parts vinegar and water.
• 7 do not soak ribs, buy hydrate thoroughly.
• 8 a small amount of liquid smoke can be added to the mixture, if desired.
• 9 after swabbing the last time, sprinkle the ribs with cayenne pepper, to taste.
• 10 replace for last 1/2 hour of cooking time.
• 11 after total cooking time, take ribs from oven and uncover to cool.
• 12 before serving, put ribs on grill and heat thoroughly.
• 13 minutes before serving, sprinkle brown sugar on ribs until glazed.
• 14 serve immediately.

Peanut Butter And Jelly Pancakes

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 cup crushed real chocolate chip cookie, finely crushed
• 1 1/2 cups buttermilk baking mix
• 2 eggs
• 1 cup milk
• 1/2 cup creamy peanut butter
• 1/4 cup jam or 1/4 cup preserves, any flavor

Recipe

• 1 beat cookie crumbs, baking mix, eggs and milk in bowl until smooth.
• 2 pour 2/3 cup batter on lightly greased preheated griddle, spreading to 7-inch circle. cook on medium heat until surface is bubbly and bottom is lightly browned. turn carefully to brown other side. remove and keep warm. repeat to make a total of 4 pancakes.
• 3 spread 2 pancakes with peanut butter and 1 with jam. alternately stack pancakes beginning with peanut butter-topped pancake and ending with plain pancake.
• 4 sprinkle with powdered sugar if desired. cut pancake stack into wedges; serve immediately with syrup, if desired.

Farmhouse Sugar Cookies

Total Time: 1 hr 17 mins Preparation Time: 1 hr 5 mins Cook Time: 12 mins

Ingredients

• 1 cup crisco
• 2 cups sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla
• 4 1/2 cups flour
• 1/2 teaspoon baking soda
• 4 tablespoons baking powder
• 1/2 teaspoon salt

Recipe

• 1 combine wet ingredients and blend well.1-2 minutes.
• 2 sift dry ingredients together and combine with wet ingredients. mix well.
• 3 chill dough at least 1 hour for ease in rolling out.
• 4 roll out on thoroughly floured surface -- to a little less than 1/2" thick.(if you like a thicker cookie).
• 5 cut out with desired cutters, brush off excess flour. gently --.
• 6 bake at 350* for 12 minutes.
• 7 cool on sheets 5 minutes. then remove to wire rack to cool completely.
• 8 frost with your favorite icing.

Peanut Butter And Jelly Cookies - Dairy Free

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 1/2 cup dairy-free margarine
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg, beaten
• 1/2 teaspoon vanilla
• 1 cup flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• your favorite jelly

Recipe

• 1 cream margarine, peanut butter and sugars until smooth.
• 2 sift together dry ingredients and blend into creamed mixture.
• 3 shape into 1 inch balls and place on cookie sheet.
• 4 press each cookie with a fork and then drop a small round of jelly in the middle of each cookie.
• 5 bake for 10- 12 minutes at 375.

Peanut Butter And Fudge Swirl Pie

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• Servings: 8
• 1 1/4 cups oreo cookie crumbs
• 1/4 cup non-hydrogenated margarine, melted
• 1 (250 g) package cream cheese, softened
• 1/2 cup sugar
• 1/4 cup smooth peanut butter
• 1 1/2 cups cool whip topping, thawed
• 3 tablespoons chocolate fudge dessert topping

Recipe

• 1 mix crumbs and margarine; press onto bottom and up side of 9 inch pie plate to form crust.
• 2 beat cream cheese, sugar and peanut butter in large bowl with mixer until blended.
• 3 spoon into crust; drizzle with fudge topping. swirl gently with knife.
• 4 refrigerate 4 hours or until firm. refrigerate leftovers.
• 5 special extra: sprinkle with chopped peanuts.

Old Fashioned Oatmeal Cookies

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 12
• 1 cup butter or 1 cup margarine
• 1 1/2 cups brown sugar, packed
• 2 cups flour
• 2 cups rolled oats
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup boiling water
• 1 teaspoon vanilla

Recipe

• 1 dissolve the baking soda in boiling water.
• 2 in a large dutch oven, melt the butter or margarine. add rest of ingredients and mix well.
• 3 drop batter onto a cookie sheet and flatten with a fork. bake in a 350° oven for 12 minutes.