Heat Oven to 375
1 C shortening
2 C sugar
2 eggs
2 t vanilla
15 oz canned pumpkin
4 C flour
1 1/2 t baking soda
1 1/2 t baking powder
1 t salt
1 t cinnamon
pinch nutmeg
12 oz semisweet chocolate chips
Cream shortening and sugar. beat in eggs. Stir in vanilla and pumpkin. Add dry ingredients and mix until combined. Stir in chocolate chips. Drop by large spoonfuls onto greased cookie sheet and bake 12 minutes.
Delicious cookie recipe from my friend Steph H. I like to bump up the amount of cinnamon and nutmeg in mine to enhance the pumpkin flavor. These cookies are so soft and yummy that you're going to have to have people in mind to give some to before hand or you'll end up eating all of them yourself.
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Wednesday, January 26, 2011
Buttermilk Cookies
Heat oven to 350
1 C sugar
1/2 C shortening
1 egg
2 1/2 C flour
1 1/2 t baking powder
1/2 t salt
1/4 t baking soda
1/2 C buttermilk or plain yogurt
1t vanilla
2 t cinnamon + 2 T sugar for rolling
Cream sugar and shortening. Add eggs. Sift dry ingredients together in separate bowl and then add them to the wet mix. Mix in buttermilk or yogurt and vanilla. Form dough into balls and then roll them in cinnamon and sugar mixture. Place on greased cookie sheet and bake 8-10 minutes until cookies are slightly firm.
This comes from recipe exchange from Holly W. They look deceptively like snicker doodles but they taste so much better. I usually use yogurt instead of buttermilk simply because that's usually what I have on hand. I just gives the cookies a slightly different texture.
1 C sugar
1/2 C shortening
1 egg
2 1/2 C flour
1 1/2 t baking powder
1/2 t salt
1/4 t baking soda
1/2 C buttermilk or plain yogurt
1t vanilla
2 t cinnamon + 2 T sugar for rolling
Cream sugar and shortening. Add eggs. Sift dry ingredients together in separate bowl and then add them to the wet mix. Mix in buttermilk or yogurt and vanilla. Form dough into balls and then roll them in cinnamon and sugar mixture. Place on greased cookie sheet and bake 8-10 minutes until cookies are slightly firm.
This comes from recipe exchange from Holly W. They look deceptively like snicker doodles but they taste so much better. I usually use yogurt instead of buttermilk simply because that's usually what I have on hand. I just gives the cookies a slightly different texture.
Seven Layer Cookies
Heat oven to 325
1/2 C melted butter
1 1/2 C graham cracker crumbs
8 oz flaked coconut
6 oz chocolate chips
6 oz butterscotch chips
1 can sweetened condensed milk
1 C chopped walnuts
In 13x9 pan spread each ingredient in the order given. Bake 30 minutes. Give bars plenty of time to cool before cutting.
This came from a recipe exchange from Kathy R. The only pit fall I've found with them is not letting them completely cool. If you don't you'll just be eating goo. Yummy goo, but goo none the less.
1/2 C melted butter
1 1/2 C graham cracker crumbs
8 oz flaked coconut
6 oz chocolate chips
6 oz butterscotch chips
1 can sweetened condensed milk
1 C chopped walnuts
In 13x9 pan spread each ingredient in the order given. Bake 30 minutes. Give bars plenty of time to cool before cutting.
This came from a recipe exchange from Kathy R. The only pit fall I've found with them is not letting them completely cool. If you don't you'll just be eating goo. Yummy goo, but goo none the less.
Saturday, January 22, 2011
Sweet Potato Pie
Heat oven to 350
1-1/2 to 1-3/4 lbs sweet potatoes, peeled, cubed and steamed
1-1/2 C brown sugar
1- 1/4 C plain yogurt
1/2 t cinnamon
1/2 t nutmeg
5 egg yolks
pinch of salt
1 C chopped pecans
maple syrup
In large bowl beat steamed potatoes until they fall apart. Add sugar, yogurt, cinnamon, nutmeg, yolks and salt and beat until combined. It will be slightly lumpy. Pour into unbaked pie shell, sprinkle with nuts and drizzle top with syrup. Bake 50-55 minutes. The center of the pie should reach 165-180 degrees. Cool completely on rack before cutting.
This recipe is from Alton Brown. If you'd like to his original click here: http://www.foodnetwork.com/recipes/alton-brown/sweet-potato-pie-recipe/index.html
To fit my own tastes all I did was up the sweet potato content (to make the pie firmer) and add extra brown sugar. If you make it my way all of your custard will not fit in one pie shell. But if you're lucky you might just be able to fill two pie shells.
1-1/2 to 1-3/4 lbs sweet potatoes, peeled, cubed and steamed
1-1/2 C brown sugar
1- 1/4 C plain yogurt
1/2 t cinnamon
1/2 t nutmeg
5 egg yolks
pinch of salt
1 C chopped pecans
maple syrup
In large bowl beat steamed potatoes until they fall apart. Add sugar, yogurt, cinnamon, nutmeg, yolks and salt and beat until combined. It will be slightly lumpy. Pour into unbaked pie shell, sprinkle with nuts and drizzle top with syrup. Bake 50-55 minutes. The center of the pie should reach 165-180 degrees. Cool completely on rack before cutting.
This recipe is from Alton Brown. If you'd like to his original click here: http://www.foodnetwork.com/recipes/alton-brown/sweet-potato-pie-recipe/index.html
To fit my own tastes all I did was up the sweet potato content (to make the pie firmer) and add extra brown sugar. If you make it my way all of your custard will not fit in one pie shell. But if you're lucky you might just be able to fill two pie shells.
Zucchini Bread
Heat oven to 350
1 ½ C flour
1 t cinnamon
½ t baking soda
¼ t baking powder
¼ t nutmeg
¼ t salt
½ C sugar
1 C shredded zucchini
¼ C oil
1 egg
1 ½ t lemon juice
2/3 C chocolate chips
½ C chopped walnuts
Combine dry ingredients and set aside. In another bowl, mix well sugar, zucchini, oil, egg and lemon juice. Add dry mix to zucchini mix and stir until just moistened. Fold in chocolate and nuts. Spoon batter into greased loaf pan and bake 55-60 minutes.
This is modified a little from my Better Homes and Gardens cookbook. Everyone seems to love it. It's my favorite version because even though I cut back on sugar and oil it's still very sweet and moist bread. It's also very good to do half whole wheat flour and half all purpose.
1 ½ C flour
1 t cinnamon
½ t baking soda
¼ t baking powder
¼ t nutmeg
¼ t salt
½ C sugar
1 C shredded zucchini
¼ C oil
1 egg
1 ½ t lemon juice
2/3 C chocolate chips
½ C chopped walnuts
Combine dry ingredients and set aside. In another bowl, mix well sugar, zucchini, oil, egg and lemon juice. Add dry mix to zucchini mix and stir until just moistened. Fold in chocolate and nuts. Spoon batter into greased loaf pan and bake 55-60 minutes.
This is modified a little from my Better Homes and Gardens cookbook. Everyone seems to love it. It's my favorite version because even though I cut back on sugar and oil it's still very sweet and moist bread. It's also very good to do half whole wheat flour and half all purpose.
Friday, January 21, 2011
Pumpkin Cake
1 pkg yellow cake mix-plus ingredients called for on box to prepare
1 ½ t pumpkin pie spice
15 oz canned pumpkin
cream cheese frosting
candy corn
Prepare cake mix as directed on box with water and oil BUT omit the water. Mix in spice and pumpkin. Place in desired cake pan(s) and bake according to directions on cake mix box. When cool, frost and decorate with candy corn.
Magazine. Real Simple, I believe. I use canned frosting--no audible gasping please. I upped the pie spice in this recipe and usually think it could even stand to have more. Our favorite with this recipe is cupcakes.
1 ½ t pumpkin pie spice
15 oz canned pumpkin
cream cheese frosting
candy corn
Prepare cake mix as directed on box with water and oil BUT omit the water. Mix in spice and pumpkin. Place in desired cake pan(s) and bake according to directions on cake mix box. When cool, frost and decorate with candy corn.
Magazine. Real Simple, I believe. I use canned frosting--no audible gasping please. I upped the pie spice in this recipe and usually think it could even stand to have more. Our favorite with this recipe is cupcakes.
Elaine's Carrot Cookies
Heat oven to 375
¾ C shortening
¾ C sugar
1 egg
1 t vanilla
1C finely shredded carrots
1t baking powder
½ t salt
2 C flour
Cream shortening and sugar. Add egg, vanilla and carrot. Mix in dry ingredients. Drop on greased cookie sheet. Bake 9-12 minutes. Cool completely and frost.
Frosting: Mix 3C powdered sugar with 1/3 C softened butter until well combined. Add 2T lemon juice and mix until creamy.
These are from my step-mom, Elaine. (Hence the name) I've altered nothing. They're perfect just the way they are!
¾ C shortening
¾ C sugar
1 egg
1 t vanilla
1C finely shredded carrots
1t baking powder
½ t salt
2 C flour
Cream shortening and sugar. Add egg, vanilla and carrot. Mix in dry ingredients. Drop on greased cookie sheet. Bake 9-12 minutes. Cool completely and frost.
Frosting: Mix 3C powdered sugar with 1/3 C softened butter until well combined. Add 2T lemon juice and mix until creamy.
These are from my step-mom, Elaine. (Hence the name) I've altered nothing. They're perfect just the way they are!
My Favorite Chocolate Chip Cookies
Heat oven to 375
2 ¾ C flour
1 t baking soda
1 t salt
1 C shortening
1 ½ C brown sugar
2 t vanilla
2 eggs
2 C chocolate chips
1 C chopped nuts
Combine dry ingredients in small bowl. In another bowl beat shortening, sugar, and vanilla. Add eggs. Add flour mixture gradually. Stir in chips and nuts. Bake 8-10 minutes.
I've been playing with this one for years. I finally have it just the way I want it. My favorite nuts to use are pecans but walnuts are always a safe and yummy bet. If you prefer a crunchier cookie, omit some of the brown sugar and replace it with white sugar. The more brown sugar the chewier the cookie. Pretty sure that tidbit came from Alton Brown; my favorite TV chef.
2 ¾ C flour
1 t baking soda
1 t salt
1 C shortening
1 ½ C brown sugar
2 t vanilla
2 eggs
2 C chocolate chips
1 C chopped nuts
Combine dry ingredients in small bowl. In another bowl beat shortening, sugar, and vanilla. Add eggs. Add flour mixture gradually. Stir in chips and nuts. Bake 8-10 minutes.
I've been playing with this one for years. I finally have it just the way I want it. My favorite nuts to use are pecans but walnuts are always a safe and yummy bet. If you prefer a crunchier cookie, omit some of the brown sugar and replace it with white sugar. The more brown sugar the chewier the cookie. Pretty sure that tidbit came from Alton Brown; my favorite TV chef.
Jell-O Cookies
Heat Oven to 325
¾ C shortening
¾ C sugar
3 eggs
1 t vanilla
1—3oz pkg Jell-O
2 ¾ C flour
1T baking powder
¾ t salt
Combine first five ingredients. Stir in remaining ingredients. Roll into balls, place on cookie sheet and flatten with bottom of drinking glass that has been dipped in sugar. Bake 8-10 minutes. It is fun to match Jell-O flavor/color with holiday or season. i.e. lime Jell-O for St Patrick's day or strawberry for Valentines.
This comes from one of my mom's old cookbooks. One dedicated exclusively to recipes calling for Jell-O products. Probably called something like "The Ultimate Jell-O Cookbook".
P.S. Don't use blue Jell-O with butter flavored shortening. The yellow of the shortening turns the blue Jell-O to a sickly green color. Learned that the hard way. Duh.
¾ C shortening
¾ C sugar
3 eggs
1 t vanilla
1—3oz pkg Jell-O
2 ¾ C flour
1T baking powder
¾ t salt
Combine first five ingredients. Stir in remaining ingredients. Roll into balls, place on cookie sheet and flatten with bottom of drinking glass that has been dipped in sugar. Bake 8-10 minutes. It is fun to match Jell-O flavor/color with holiday or season. i.e. lime Jell-O for St Patrick's day or strawberry for Valentines.
This comes from one of my mom's old cookbooks. One dedicated exclusively to recipes calling for Jell-O products. Probably called something like "The Ultimate Jell-O Cookbook".
P.S. Don't use blue Jell-O with butter flavored shortening. The yellow of the shortening turns the blue Jell-O to a sickly green color. Learned that the hard way. Duh.
Oatmeal Cookies
Heat oven to 375
2C butter—softened
1 ½ C brown sugar
1 C sugar
4 eggs
2t vanilla
3 C flour
2t baking soda
2t salt
2t cinnamon
½ t nutmeg
6 C rolled oats
1-2 C rasins
Beat butter and sugars until fluffy. Beat in eggs and vanilla. Combine dry ingredients in another bowl and then add to sugar mixture. Stir in oats and rasins. Drop by spoonful onto ungreased cookie sheet. Bake 8-9 minutes. Cool on sheet 1 minute before removing.
Pretty sure this came from a friend of a friend of my mom who read it to me over the phone my freshman year at college. I needed to repay one of my very nice neighbors for fixing my car. He said oatmeal rasin cookies were his favorite and that these were the best he'd ever had. Of course when making them for myself I use 1/2 rasins and 1/2 chocolate chips.
2C butter—softened
1 ½ C brown sugar
1 C sugar
4 eggs
2t vanilla
3 C flour
2t baking soda
2t salt
2t cinnamon
½ t nutmeg
6 C rolled oats
1-2 C rasins
Beat butter and sugars until fluffy. Beat in eggs and vanilla. Combine dry ingredients in another bowl and then add to sugar mixture. Stir in oats and rasins. Drop by spoonful onto ungreased cookie sheet. Bake 8-9 minutes. Cool on sheet 1 minute before removing.
Pretty sure this came from a friend of a friend of my mom who read it to me over the phone my freshman year at college. I needed to repay one of my very nice neighbors for fixing my car. He said oatmeal rasin cookies were his favorite and that these were the best he'd ever had. Of course when making them for myself I use 1/2 rasins and 1/2 chocolate chips.
Homemade Oreos (AKA: Cookie Heaven)
Heat oven to 350
1 pkg devil’s food cake mix
2/3 C shortening
2 eggs
Beat all ingredients until well combined. Using melon baller, drop onto cookie sheet. Bake 9 minutes. When cooled frost with cream cheese frosting and sandwich.
Thank you Dennis Family for these oh-so-yummy cookies. The recipe was part of a bridal shower present. The only way homemade cookies could be easier is if you cut open a log of refrigerated dough. They wouldn't be nearly as yummy though!
1 pkg devil’s food cake mix
2/3 C shortening
2 eggs
Beat all ingredients until well combined. Using melon baller, drop onto cookie sheet. Bake 9 minutes. When cooled frost with cream cheese frosting and sandwich.
Thank you Dennis Family for these oh-so-yummy cookies. The recipe was part of a bridal shower present. The only way homemade cookies could be easier is if you cut open a log of refrigerated dough. They wouldn't be nearly as yummy though!
Pumpkin Chocolate Chip Muffins
Heat oven to 400
1 ½ C flour
1 t baking powder
½ t baking soda
½ t salt
¼ t ground cloves
¼ t cinnamon
¼ t ground nutmeg
2 eggs
1 C sugar
¾ C canned pumpkin
¼ C vegetable oil
12 oz chocolate chips
Sift dry ingredients in large bowl. Beat eggs, sugar, oil and pumpkin in second bowl. Mix into the dry ingredients. Fold in chocolate chips. Fill muffin cups 2/3 full and bake 18-20 minutes.
I got this recipe from my mom over the phone my freshman year of college. Apparently she got it from my aunt Sheri. Very good.
1 ½ C flour
1 t baking powder
½ t baking soda
½ t salt
¼ t ground cloves
¼ t cinnamon
¼ t ground nutmeg
2 eggs
1 C sugar
¾ C canned pumpkin
¼ C vegetable oil
12 oz chocolate chips
Sift dry ingredients in large bowl. Beat eggs, sugar, oil and pumpkin in second bowl. Mix into the dry ingredients. Fold in chocolate chips. Fill muffin cups 2/3 full and bake 18-20 minutes.
I got this recipe from my mom over the phone my freshman year of college. Apparently she got it from my aunt Sheri. Very good.
Orange Muffins
Heat oven to 350
½ C sugar
½ C butter-softened
1 ½ C flour
1 ¾ t baking powder
½ t salt
¼ t nutmeg
¼ t allspice
1 egg- beaten
¼ C milk
10 oz mandarin oranges-
drained and coarsely chopped
Cream sugar and butter. Sift flour and other dry ingredients and add to creamed mixture. Mix egg and milk in small bowl and stir into batter until just moist. Fold in orange pieces. Fill muffin cups ¾ full and bake for 25 minutes.
I know this came off the internet, just not exactly sure which part. The only change I made to the original was to use kitchen shears to cut each orange segment in halves or thirds before putting them into the batter.
½ C sugar
½ C butter-softened
1 ½ C flour
1 ¾ t baking powder
½ t salt
¼ t nutmeg
¼ t allspice
1 egg- beaten
¼ C milk
10 oz mandarin oranges-
drained and coarsely chopped
Cream sugar and butter. Sift flour and other dry ingredients and add to creamed mixture. Mix egg and milk in small bowl and stir into batter until just moist. Fold in orange pieces. Fill muffin cups ¾ full and bake for 25 minutes.
I know this came off the internet, just not exactly sure which part. The only change I made to the original was to use kitchen shears to cut each orange segment in halves or thirds before putting them into the batter.
Our Favorite Banana Bread
Heat oven to 350
5T butter
½ C sugar
½ C brown sugar
2 eggs
1t vanilla
1 ½ C mashed banana
1 ¾ C flour
1 ¾ C flour
1t baking soda
½ t salt
¼ t baking powder
¼ C cream cheese, softened
¼ C milk
1/3 C chopped walnuts
Beat butter, add sugars. Mix in eggs and vanilla. Add bananas and combine. In separate bowl combine dry ingredients. In third bowl combine cream cheese and mix. Add flour mix to bananas alternately with cream cheese mix ending with flour. Add nuts. Pour into greased loaf pan and bake 1 hour 15minutes. Cool on rack 10 minutes before removing from pan.
This is super delish! This is modified from an old recipe from who knows where. My version is simpler and just as fabulous. If you can stand to, hold off on cutting it and wrap in plastic wrap once the loaf is completely cool. It's hard to believe the flavor is even better after it rests over night. We usually devour half and then wrap the rest for breakfast the next day.
5T butter
½ C sugar
½ C brown sugar
2 eggs
1t vanilla
1 ½ C mashed banana
1 ¾ C flour
1 ¾ C flour
1t baking soda
½ t salt
¼ t baking powder
¼ C cream cheese, softened
¼ C milk
1/3 C chopped walnuts
Beat butter, add sugars. Mix in eggs and vanilla. Add bananas and combine. In separate bowl combine dry ingredients. In third bowl combine cream cheese and mix. Add flour mix to bananas alternately with cream cheese mix ending with flour. Add nuts. Pour into greased loaf pan and bake 1 hour 15minutes. Cool on rack 10 minutes before removing from pan.
This is super delish! This is modified from an old recipe from who knows where. My version is simpler and just as fabulous. If you can stand to, hold off on cutting it and wrap in plastic wrap once the loaf is completely cool. It's hard to believe the flavor is even better after it rests over night. We usually devour half and then wrap the rest for breakfast the next day.
Subscribe to:
Posts (Atom)
