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Reply
| | From:  Genie· (Original Message) | Sent: 10/8/2007 6:56 PM |
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Reply
| | | From: Genie· | Sent: 6/4/2008 4:29 AM |
Hello Dolly Bars
1 stick of butter
1 C. graham cracker crumbs
1 C butterscotch chips
1 C. coconut
1 C. chocolate chips
1/2 C. pecans (optional)
1 can sweetened condensed milk (14 oz) Preheat oven to 350. Melt butter in 9X13 pan. Add cracker crumbs. Add chips, coconut, nuts. Top with sweetened condensed milk. Bake 350 for 25 minutes or until milk just begins to brown. |
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Reply
| | | From: Genie· | Sent: 6/4/2008 4:29 AM |
Marshmallow Bars
30 graham crackers crushed
1 C. coconut
1 C. chopped nuts
3 C. mini marshmallows
2 eggs
1/2 C. butter
1 C. sugar Mix together first 4 ingrediants in a large bowl. Bring last three ingrediants to a boil in a pan. Pour hot mixture over dry ingrediants and press into pan. Refrigerate to cool & set. |
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Reply
| | | From: Genie· | Sent: 6/4/2008 4:30 AM |
Peanut Butter Bars
2 C. of flour
3/4 C. brown sugar (light)
1 stick butter (not softened)
1 C. chopped nuts (peanuts)
1 can sweetened condensed milk (14 oz)
1 egg
1 tsp. vanilla
1/2 C. peanut butter Preheat oven to 350. Beat egg. Mix flour, brown sugar, beaten egg in a bowl. Cut in butter. Mixture will become crumbly. Stir in peanuts. Put all but 2 C. of the mixture into a 9X13 inch pan. Bake 15 minutes. While that is baking, in another bowl, mix scMilk, peanut butter, and vanilla. When crust is done, top with this mixture. Bake another 25 minutes. Remove from oven. Top with remaining crumb mixture. Cool. |
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Reply
| | | From: Genie· | Sent: 6/4/2008 4:30 AM |
Butter-Finger Bars
1 C. brown sugar
1/2 C. sugar
1/2 C. butter or margarine
1/3 C. shortening (or margarine)
1 C. choc. chips
4 C. oatmeal
1/2 C. peanut putter In mixer cream together sugars, margarine & shortening. Add oatmeal. Press mixture onto a cookie sheet. Bake 350 for about 12 minutes. Let bars cool slightly. Melt together chips and peanut butter. Carefully pour hot mixture over the top of bars. Set & cool. |
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Reply
| | | From: Genie· | Sent: 6/4/2008 4:31 AM |
Ranger Cookies
1 C. shortening
1 C. sugar
1 C. brown sugar
2 eggs
1 tsp. vanilla
2 C. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 C. oatmeal
2 C. krispy rice cereal
1 C. coconut Mix shortening with brown & white sugar until creamy. Add eggs & vanilla. In a medium bowl, mix flour with soda, salt, and baking powder. Fold dry ingrediants into creamy mixture. Mix well. Grease cookie sheets. Scoop onto greased cookie sheets. Bake 350 degrees for 10-12 minutes. Makes 4 1/2 to 5 dozen. |
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Reply
| | | From: Genie· | Sent: 6/4/2008 4:31 AM |
Cake Mix Cookies
1 cake mix any flavor
2 eggs
1/2 C. shortening Mix together. Drop by spoonful onto cookie sheet. Bake 350 for about 8 minutes. Monster Cookies
6 eggs beaten
2 C sugar
2 and 1/4 C. brown sugar
1 C. softened margarine
1/2 T. white corn syrup
18 oz jar peanut butter
9 C. oatmeal
1 T. vanilla
4 tsp. baking soda Mix everything together in a mixer. Add your choice of the following: chocolate chips, candy coated chocolate candys, nuts, or butterscotch chips. Bake 350 for 8-10 minutes. |
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Reply
| | | From: Genie· | Sent: 6/4/2008 4:33 AM |
Monkey Bread Muffins
3 pkgs of refridgerated bisquit dough
1 T cinnamon
1/2 C. sugar
1/2 C. margarine
3/4 C. brown sugar Cut bisquits into quarters. In a medium bowl, mix sugar and cinnamon. Toss bisquit pieces in the sugar mixture. Place pieces in cupcake pan about 2/3 full. In a saucepan melt butter and brown sugar. Pour mixture over top of each cupcake section. Bake 20 minutes at 350. Cupcake Variations -
Top brownies or cupcakes with candy coated chocolate pieces. -
Use cookie sprinkles on cupcakes -
Have a variety of cupcake flavors (chocolate, lemon, strawberry, confetti) |
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Reply
| | | From: Genie· | Sent: 6/4/2008 4:35 AM |
Taffee Apple Bread This is a great bake sale item. 25 to 30 caramels (most of a 14 ounce bag) 3 cups all-purpose flour 1 cup butter or margarine, softened 4 cups confectioners' sugar 1 tblsp vanilla extract 6 eggs 2 tsp ground cinnamon 2 tsp ground allspice 3 to 4 peeled, cored and chopped Granny Smith apples (3 to 4 medium) Preheat oven to 350 degrees. Grease and flour 2 (9x5 inch) loaf pans. Unwrap caramels and using scissors, cut each into eight peices. Toss with 1 tblsp of the flour in a small bowl to prevent them from sticking together. Set aside. In a large bowl, using electric mixer, beat the butter, sugar and vanilla until fluffy. Add the eggs, one at a time, mixing well after each. In another bowl, combine the remaining flour, cinnamon and allspice. Add the flour mixture to the butter mixture and blend well. Using a wooden spoon, stir in the apples and caramel pieces. Divide between the prepared loaf pans. Bake for 1 hour and 10 -20 minutes, or until a toothpick inserted into the centers comes out clean. Cool completely on a wire rack and then remove from pans. |
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Reply
| | | From: Genie· | Sent: 6/4/2008 4:37 AM |
Taffee Apple Cake Another great Bake Sale Item. 1 1/2 cups butter, softened 4 1/2 cups sifted confectioners' sugar 1 tblsp vanilla extract 6 eggs 3 1/4 cups all-purpose flour 2 tsp ground cinnamon 1 tsp ground allspice 16 indicidually wrapped caramels, unwrapped 1 1/2 cups apples - peeled, cored and diced Preheat oven to 325 degrees. Grease one 10 inch tube or bundt pan* and set aside. Cut each caramel into 8 pieces. In a large mixing bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each. Gradually add the flour, ground cinnamon and ground allspice to the egg mixture. Blend on low speed until thoroughly combined. By hand, stir in the caramel pieces and chopped apples. Pour batter into prepared pan. Bake for 85 to 90 minutes or until cake tests done. Cool upright in pan for 15 minutes before inverting onto a serving plate. *Can also be baked in a 9x13 inch cake pan for 75 to 80 minutes. |
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Reply
| | | From: Genie· | Sent: 6/4/2008 4:39 AM |
Brownies 2 cups sugar 1 cup margarine 1/2 cup cocoa powder 4 eggs 1 tsp vanilla extract 1/2 tsp baking powder 1 cup all-purpose flour Nuts of your choice (if desired) Add in order given Pour into buttered 9x13 inch pan and bake in preheated 350 degree oven until toothpick comes out clean. Do not overbake. (Approximately 35-40 minutes). Cool. Frosting 1/2 cup sugar 2 tblsp cocoa powder 1 tblsp margarine Pinch of salt 1/3 cup milk 1 tsp vanilla extract 1 package milk chocolate chips In saucepan combine sugar, cocoa, margarine, salt and milk. Bring to a boil over medium heat without stirring and boil for 1 minute. Remove from heat and add vanilla and chocolate chips. Stir until melted and frost cooled brownies. |
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| | | From: Genie· | Sent: 6/4/2008 4:42 AM |
Whoopie Pies This is an old Amish recipe that has had all of the hard work taken out of it. These are little chocolate cakes with creamy filling. 1 (18.25 ounce) package Duncan Hines devil's food cake mix 1/4 cup andd 1 tblsp all-purpose flour 1 cup milk 1 cup shortening 1 cup white sugar 1 tsp vanilla To make cakes Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use waxed paper to line pan) in 2/12 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool To make filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool. In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume. Turn the little cakes over on their baccks. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches. Note: I had a hard time getting the right sizes for the cakes, so I used a 1/3 cup measure. This made big cakes, so after I put the filling in, I cut them in two. I baked these in a 350 degree oven and it took about 8 minutes. |
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Reply
| | | From: Genie· | Sent: 6/4/2008 4:43 AM |
Orange Muffins Makes 12 muffins.
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1 stick butter or margarine
1 1/4 cups plus 2 tblsp sugar
2 eggs
1 tblsp grated orange peel
1 cup buttermilk
1/2 cup golden raisins
1/2 cup coarsely chopped and well drained mandarin oranges
Preheat oven to 350 degrees. Grease 12 cup muffin pan and set aside.
In a large bowl, with electric mixer, beat butter and 1 1/4 cups sugar until light and fluffy, about 1 minute. Beat in eggs and orange peel. With mixer on low, alternately beat in flour mixture and buttermilk just until blended, beginning and ending with flour mixture. Fold in raisins and oranges. Evenly spoon batter into prepared pan. Evenly sprinkle with remaining 2 tblsp sugar.
Bake for 20 minutes or until toothpick inserted in center comes out clean. On wire rack, cool for 10 minutes. Remove from pan and cool completely.
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Reply
| | | From: Genie· | Sent: 6/4/2008 4:49 AM |
6 Flavor Pound Cake 3 c. sugar
1 c. butter
1/2 c. margarine
1 tsp. vanilla extract
1 tsp. coconut flavoring
1 tsp. almond flavoring
1 tsp. lemon flavoring
1 tsp. rum flavoring
1 tsp. butter flavoring
5 eggs
3 c. all-purpose flour
1 c. evaporated milk
1/2 tsp. baking powder Cream sugar, butter and margarine. Add the vanilla, coconut flavor, almond flavor, lemon flavor, rum flavor, and butter flavor. Add flour, baking powder and evaporated milk. Blend until well mixed. Bake at 300 in floured tube pan 1 1/2-2 hours. Pour cooled glaze over hot cake. Glaze 1 c. sugar
1/2 c. water
1/2 tsp. vanilla extract
1/2 tsp. coconut flavoring
1/2 tsp. almond flavoring
1/2 tsp. lemon flavoring
1/2 tsp. rum flavoring
1/2 tsp. butter flavoring Cook until sugar dissolves; cool. Pour over hot cake. |
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Reply
| | | From: Genie· | Sent: 7/4/2008 7:19 PM |
| Triple-Chocolate Brownies
Get your chocolate fix with homemade frosted brownies. They're made with
three kinds of chocolate!
Prep Time:15 min
Start to Finish:3 hr
Makes:24 regular brownies or 9 mega-size brownies
5 oz unsweetened baking chocolate
2/3 cup butter or margarine
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
1 cup Gold Medal® all-purpose flour
1 cup chopped nuts
1 cup semisweet chocolate chips (6 oz)
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1.
Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with
shortening. In 1-quart saucepan, melt baking chocolate and butter over low
heat, stirring
frequently; remove from heat. Cool slightly.
2.
In large bowl, beat sugar, vanilla and eggs with electric mixer on high
speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just
until
blended. Stir in nuts and chocolate chips. Spread in pan.
3.
Bake 40 to 45 minutes or just until brownies begin to pull away from sides
of pan. Cool completely, about 2 hours. Spread with chocolate frosting. For
regular
brownies, cut into 6 rows by 4 rows; for mega-size brownies, cut into 3 rows
by 3 rows.
Nutrition Information:
1 Serving: Calories 320 (Calories from Fat 160); Total Fat 18g (Saturated
Fat 8g, Trans Fat 1 1/2g); Cholesterol 40mg; Sodium 105mg; Total
Carbohydrate
36g (Dietary Fiber 2g, Sugars 28g); Protein 3g Percent Daily Value*: Vitamin
A 4%; Vitamin C 0%; Calcium 0%; Iron 10% Exchanges: 1 Starch; 1 1/2 Other
Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
How-To
Package these beautiful brownies for a bake sale. Bake brownies in a
12x8-inch disposable foil pan about 35 minutes. Cover with see-through wrap,
and attach
a plastic knife.
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