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Reply
| | From:  Genie· (Original Message) | Sent: 3/13/2008 2:06 AM |
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Reply
| | | From: Genie· | Sent: 7/10/2008 4:43 AM |
Pumpkin Pie Squares Ingredients Crust: - 2 cups flour
- 1 cup brown sugar
- 1 cup rolled oats
- 1 cup butter
Filling: - 2 cups pumpkin
- 3/4 cup sugar
- 1 tsp. cinnamon
- 1/4 tsp. cloves
- 2 eggs
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1 can evaporated milk
Filling: - 1/2-3/4 cup chopped nuts
- 1/2 cup brown sugar
Directions Crust: Combine till crumbly and press into a lightly buttered 9x13 inch pan. Bake this for 15 minutes at 350 degrees F. Filling: Beat well and pour over baked crust. Bake 20-25 minutes till set. Topping: Combine and spread over baked pumpkin layer. Bake 15 minutes additional. Cool and cut into squares. Keep refrigerated or frozen. Top with whipped cream or ice cream. | |
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Reply
| | | From: Genie· | Sent: 8/16/2008 6:19 PM |
| Carrot Cookies
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs, well beaten
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups old-fashioned or quick-cooking rolled oats, uncooked
1 cup raisins
1 cup coarsely shredded carrots
1 cup chopped nuts
In a large mixing bowl with an electric mixer, beat butter, brown
sugar and granulated sugar until well mixed. Add eggs; mix well. Sift
together flour, baking powder, baking soda, salt, cinnamon and nutmeg;
add to butter mixture and mix well. Stir in oats, raisins, carrots and
nuts. Drop dough by tablespoonsful onto ungreased baking sheets.
Flatten slightly. Bake in a preheated 350 degree F oven 25 to 30
minutes, or until done. Transfer to racks to cool
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Reply
| | | From: Genie· | Sent: 8/19/2008 3:48 AM |
| Pumpkin Spice Cookies
Yields: 3 dozen
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup dark brown sugar, packed
1/2 cup white sugar
3/4 cup salted butter, softened
1 large egg
1 cup pumpkin (canned or freshly cooked)
1 teaspoon pure vanilla extract
1 cup (6 ounces) raisins
1/2 cup (2 ounces) walnuts, chopped
Preheat oven to 300 degrees F.
In a medium bowl, combine flour, soda, salt and
pumpkin pie spice. Mix well with a wire whisk and set
aside.
In a large bowl, blend sugars with an electric mixer
set at medium speed. Add the butter and beat to form a
grainy paste. Scrape sides of bowl, then add egg,
pumpkin and vanilla. Beat at medium speed until light
and fluffy.
Add the flour mixture, raisins and walnuts. Blend at
low speed just until combined. Do not overmix. Drop by
rounded tablespoon onto ungreased cookie sheets, 1 1/2
inches apart. Bake 22 to 24 minutes, until cookies are
slightly brown along edges. Immediately transfer
cookies with a spatula to a cool surface.
Source: Mrs. Fields
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:02 PM |
| Rhubarb Bars
Filling:
6-cups rhubarb, finely chopped
1-cup granulated sugar
1-tbsp grated orange zest
2-tsp vanilla
3-tbsp cornstarch
¼-cup water
Crumb Mixture:
1½-cups all-purpose flour
1 ½-cups quick cooking oats
¾-cup packed brown sugar
½-tsp salt
½-tsp ground cinnamon
½-cup pecans, chopped
¾-cup butter
Filling:
In a large saucepan, combine rhubarb, sugar, orange zest, and vanilla
Bring to boil over medium-high heat and cook for 4 minutes, stirring frequently
Dissolve cornstarch in water; add to rhubarb mixture
Cook for 1 minute or until thickened, stirring constantly
Set aside
Crumb Mixture:
In a large bowl, mix flour, oats, brown sugar, salt, cinnamon, and pecans
Cut in butter until crumbly
Place about 3 ½-cups of crumb mixture in greased 13x9�?baking pan
Press lightly to form an even layer
Pour in rhubarb mixture
Spread remaining crumb mixture evenly over the top
Bake at 350* for 30-40 minutes
Cut into bars
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:19 PM |
Rhubarb Cookies3/4 cup sugar 1/3 cup oil 1 egg 1 tsp. vanilla 1 cup rhubarb sauce (unsweetened) 1/4 tsp. cinnamon 1 1/3 cups flour 1/4 tsp. salt 2 cups oatmeal (not instant) 1/2 tsp. soda 1/2 tsp. baking powder 1/2 cup chopped walnuts Mix sugar and oil together. Add beaten egg, vanilla, rhubarb sauce and oatmeal. Sift dry ingredients together and add to first mixture. Stir in walnuts. Drop from teaspoon onto cookie sheet. Bake at 375 degrees for 15 min. or until golden brown. | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:20 AM |
Go Anywhere Rhubarb Squares
1 cup flour
1/3 cup powdered sugar
1/3 cup butter
Filling:
1 cup sugar
1/4 cup flour
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups finely chopped fresh or frozen rhubarb
Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11 inch x 7 inch x 2 inch baking pan. Bake at 350F for 12 minutes. For filling, combine the first four ingredients in a bowl. Stir in rhubarb; pour over a warm crust. Bake at 350F for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator. 16 servings.
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:32 AM |
Rhubarb Oatmeal Bars
Crust:
1/2 cup chopped nuts
1 1/2 cups rolled oats
1 cup brown sugar
1/4 teaspoon salt
1 1/2 cups flour
1 cup shortening
1/4 teaspoon vanilla
Filling:
3 cups chopped rhubarb
1 1/2 cups sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon vanilla
Make crust: Combine all ingredients until crumbly. Pat half of mixture into 13 x 9 inch baking pan. Make filling: In saucepan combine rhubarb, sugar, cornstarch and water. Cook until clear. Blend in vanilla. Pour over crust. Sprinkle with remaining crumb mixture. Bake at 350F for 20 minutes. | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:39 AM |
Rhubarb Filled Cookies 1/2 C. butter
1 C. sugar
2 eggs
1 1/2 C. flour
1 t. baking powder
1/2 t. salt
1 T. milk
1 t. vanilla
Cream butter, add sugar; cream well. Beat in eggs. Mix together flour, baking powder, and a salt. Add Flour mix alternately with milk and vanilla to butter mix. Chill dough. On floured board, roll dough ¼ inch thick. Using a 2" cookie cutter, cut out cookies. Place cookies on a greased cookie sheet. Fill cookies with rhubarb pudding. Cover with another cookie and press edges together. Bake in 400°F. oven for 10 minutes.
Filling:
This is an old family recipe, you really can't mess it up, just play with it, it's really good. Take a quart of cut up rhubarb, about 1 1/2 C. sugar, cook until soft. Beat up 3-4 eggs, couple heaping tablespoons cornstarch, and 1-2 C. cream, depends how rich you want it. Gradually stir this into the cooking rhubarb sauce and cook until thick. Boil a few minutes, so the cornstarch finishes setting. Cool slightly and add 1 T. vanilla. How much cornstarch you want to add depends on how thick you want it. For the cookies filling I would add a little more so it stays in the cookie and be sure and cool it completely. However the way we eat it, is hot over vanilla ice cream. This is a family treat that we have for all birthdays. | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:50 AM |
Rhubarb Bars
Filling:
3 cups rhubarb, chopped fine
1&1/2 cups sugar
2 tbsps. cornstarch
1/4 cup water
1 tsp. vanilla Crust & topping:
1&1/2 cups flour
1&1/2 cups quick cooking oats
1 cup margarine
1 cup brown sugar
1/2 tsp. baking soda
1 pkg. (3oz.) strawberry or raspberry gelatin (dry) Cook filling ingredients, except vanilla, until thick. Let cool. Add vanilla. Combine crust ingredients, except gelatin. Put half into bottom of 9x13" pan. Spread filling on crust. Sprinkle on gelatin. Top with remaining crust. Bake at 375° for 30-35 minutes. Refrigerate before slicing. | |
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Reply
| | | From: Genie· | Sent: 10/11/2008 3:36 AM |
Harvest Pumpkin Bars
1 & 3/4 cups flour
2 tsp. baking powder
1 tsp. grated orange peel
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
3/4 cup sugar
1/2 cup applesauce
1/2 cup pumpkin
1 egg plus
1 egg white
2 tbsps. vegetable oil Preheat oven to 350°. Spray a 9x13" pan with non-stick spray. In a small bowl, combine the dry ingredients through the cloves. In a large bowl combine remaining ingredients. Add the flour mixture to the applesauce mixture; stir until well blended. Stir in 1/2 cup raisins. Spread the batter in pan. Bake 25-30 minutes, until a toothpick tests clean from the center. Cool the bars on a wire rack. Cut into 16 bars. | |
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