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Oatmeal
Cookies
Ingredients:
1 cup shortening
2 cups brown sugar
3 eggs
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie
sheets.
2. In a large bowl, cream together the shortening and sugar
until light and fluffy. Add the eggs one at a time, beating
well with each addition, then stir in the vanilla and sour
milk. Combine the flour, baking powder, baking soda, salt
and cinnamon, gradually stir into the creamed mixture. Finally,
stir in the rolled oats, and your choice of additions. Drop
by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven. Allow
cookies to cool on baking sheet for 5 minutes before removing
to a wire rack to cool completely.
Brownies
Ingredients:
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and
flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat,
and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3
cup cocoa, 1/2 cup flour, salt, and baking powder. Spread
batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons
cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners'
sugar. Frost brownies while they are still warm.
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Peanut
Butter Chocolate Chip Cookies
Ingredients:
1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter,
brown sugar, and white sugar until smooth. Beat in the eggs
one at a time, then stir in the corn syrup, water, and vanilla.
Combine the flour, baking soda, and salt; stir into the peanut
butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls
3 inches apart onto ungreased baking sheets.
3. Bake for 12 to 14 minutes in the preheated oven, or until
edges are golden. Allow cookies to cool for 1 minute on the
cookie sheet before removing to wire racks to cool completely.
Philadelphia
Snowman Cookies
Ingredients:
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
3/4 cup butter or margarine
1/2 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon baking soda
1 (13 ounce) package miniature peanut butter cups (optional)
Directions:
1. Mix cream cheese, sugar, butter and vanilla with electric
mixer on medium speed until well blended. Add flour and baking
soda; mix well.
2. Shape dough into 1/2-inch and 1-inch diameter balls. Using
1 small and 1 large ball for each snowman, place balls, slightly
overlapping, on ungreased cookie sheet. Flatten to 1/4-inch
thickness with bottom of glass dipped in additional flour. Repeat
with remaining dough.
3. Bake at 325 degrees F for 19 to 21 minutes or until light
golden brown. Cool on wire rack. Sprinkle each snowman with
sifted powdered sugar. Decorate with icing as desired. Cut peanut
butter cups in half for hats.
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