Whipped Topping (Red Velvet)
3 tbs Flour
1 c Milk
Cook together stirring constantly, make sure it's COOL before adding to the other mixture. (It will be like paste).
1 tsp Vanilla
1 c Sugar
1 c Margarine
Cream together well.
Add spoonfuls of white past mixture to other mixture until all gone. Beat until it looks like whipped cream.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Saturday, September 24, 2011
Sugar Cookies
Sugar Cookies
1 1/2 c Sugar
1 c Margarine
3 Eggs
1 tsp Vanilla
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
4 c Flour
Cream sugar and margarine. Add eggs and vanilla; mix well add dry ingredients. Chill for several hours. Roll onto floured (or powdered sugar) surface and cut into shapes, or roll into a log and cut into 1/2 inch slices. Bake at 375° for about 10 minutes.
1 1/2 c Sugar
1 c Margarine
3 Eggs
1 tsp Vanilla
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
4 c Flour
Cream sugar and margarine. Add eggs and vanilla; mix well add dry ingredients. Chill for several hours. Roll onto floured (or powdered sugar) surface and cut into shapes, or roll into a log and cut into 1/2 inch slices. Bake at 375° for about 10 minutes.
No Roll Sugar Cookies
Sugar Cookies (No Roll)
1 stick Margarine
1 tsp Vanilla
1 c Sugar
2 1/2 c Flour
1 Egg
1 tsp Baking Soda
1/2 c Oil
1 tsp Cream of Tartar
pinch Salt
Cream margarine and sugar, add egg, oil, and vanilla and mix well. Add dry ingredients and mix well. Roll in balls and press down with fork, dipped in sugar. OPTIONAL: Sprinkle top with colored sugar.
Bake on no stick pan or other pan greased. Bake in 350° oven for 10 minutes or until light brown.
1 stick Margarine
1 tsp Vanilla
1 c Sugar
2 1/2 c Flour
1 Egg
1 tsp Baking Soda
1/2 c Oil
1 tsp Cream of Tartar
pinch Salt
Cream margarine and sugar, add egg, oil, and vanilla and mix well. Add dry ingredients and mix well. Roll in balls and press down with fork, dipped in sugar. OPTIONAL: Sprinkle top with colored sugar.
Bake on no stick pan or other pan greased. Bake in 350° oven for 10 minutes or until light brown.
Strawberry Pretzel Salad
Strawberry Pretzel Salad
2 1/3 c Pretzels (crushed)
2 (10 oz) pkg Frozen Berries
1 1/2 sticks Butter (melted)
8 oz Cream Cheese
1 pkg Strawberry Jello
1 c Sugar
8 oz Cool Whip
Crush pretzels & put in 9x13 pan, pour melted oleo over them & bake for 10 minutes at 350°. COOL. Mix sugar & cream cheese & then add cool whip. Spread over cooled pretzel crust. Refrigerate. Drain berries, add enough water to these juices to make 2 cups. Boil the juice & dissolve jello. Add 1 1/2 cup cold water. Let jello partially set then add the fruit. Pour this over cream cheese layer. Refrigerate until ready to serve.
2 1/3 c Pretzels (crushed)
2 (10 oz) pkg Frozen Berries
1 1/2 sticks Butter (melted)
8 oz Cream Cheese
1 pkg Strawberry Jello
1 c Sugar
8 oz Cool Whip
Crush pretzels & put in 9x13 pan, pour melted oleo over them & bake for 10 minutes at 350°. COOL. Mix sugar & cream cheese & then add cool whip. Spread over cooled pretzel crust. Refrigerate. Drain berries, add enough water to these juices to make 2 cups. Boil the juice & dissolve jello. Add 1 1/2 cup cold water. Let jello partially set then add the fruit. Pour this over cream cheese layer. Refrigerate until ready to serve.
Simple Fruit Dip
Simple Fruit Dip
(Charlotte Salisbury)
1/2 c Butter (1 stick)
1 c Sour Cream
1 c Light Brown Sugar (packed)
1 tsp Vanilla
In a heavy saucepan over low head, melt butter. Stir in brown sugar until well blended. Remove from heat and slowly stir in sour cream and vanilla.
Stir until smooth and silky. Refrigerate. Serve as a dip with fresh fruit.
(Charlotte Salisbury)
1/2 c Butter (1 stick)
1 c Sour Cream
1 c Light Brown Sugar (packed)
1 tsp Vanilla
In a heavy saucepan over low head, melt butter. Stir in brown sugar until well blended. Remove from heat and slowly stir in sour cream and vanilla.
Stir until smooth and silky. Refrigerate. Serve as a dip with fresh fruit.
Red Velvet Cake
Red Velvet Cake
1 1/2 c Sugar
1/2 c Crisco
1/2 c (3 bottles) Red Food Coloring
2 tbs Coco
1 tsp Vanilla
2 Eggs
1 tsp Salt
1 c Buttermilk (1 c Milk & 1 tbs Vinegar --before adding to below ing)
2 1/4 c Flour
1 tsp Vinegar
1 tsp Baking Soda
Cream Crisco & sugar then add eggs; mix coloring & coco then add to the mixture. Alternating add flour, buttermilk, salt & vanilla, add to above. Mix baking soda and vinegar last and add to mixture (don't beat hard). Bake 30 minutes at 350°. Grease & flour pans lightly.
1 1/2 c Sugar
1/2 c Crisco
1/2 c (3 bottles) Red Food Coloring
2 tbs Coco
1 tsp Vanilla
2 Eggs
1 tsp Salt
1 c Buttermilk (1 c Milk & 1 tbs Vinegar --before adding to below ing)
2 1/4 c Flour
1 tsp Vinegar
1 tsp Baking Soda
Cream Crisco & sugar then add eggs; mix coloring & coco then add to the mixture. Alternating add flour, buttermilk, salt & vanilla, add to above. Mix baking soda and vinegar last and add to mixture (don't beat hard). Bake 30 minutes at 350°. Grease & flour pans lightly.
Raspberry Cupcakes
Raspberry Cupcakes
(or cake)
1 box White Cake Mix
1 sm box Raspberry Jello
1/2 C Oil
4 eggs
3 T Flour
1 C Pureed Raspberries (fresh or frozen) sweeten to taste
1/2 C Buttermilk
Bake at 350 degrees for about 20 min. for cupcakes
Frosting:
Mix together
1 can of white frosting
1-8 oz container of whipped topping
Garnish with raspberries
You can also make this recipe with strawberries
(or cake)
1 box White Cake Mix
1 sm box Raspberry Jello
1/2 C Oil
4 eggs
3 T Flour
1 C Pureed Raspberries (fresh or frozen) sweeten to taste
1/2 C Buttermilk
Bake at 350 degrees for about 20 min. for cupcakes
Frosting:
Mix together
1 can of white frosting
1-8 oz container of whipped topping
Garnish with raspberries
You can also make this recipe with strawberries
Pudding Cookies
Pudding Cookies
2 1/4 C Flour
1 tsp Baking Soda
1 C Butter (softened)
3/4 C packed Brown Sugar
1/4 C White Sugar
1 (3.4 oz) Instant Pudding Mix
1 tsp Vanilla Extract
2 Eggs
12 oz Choc Chips
1 C Walnuts (optional)
Preheat oven 375 deg
Combine the flour & baking soda
Mix butter, brown sugar, pudding mix, and vanilla. Beat until creamy. Add eggs & mix well. Gradually stir in the flour mixture. Stir in choc chips & walnuts. Drop onto ungreased cookie sheet.
Bake at 375 for 8-10 minutes.
2 1/4 C Flour
1 tsp Baking Soda
1 C Butter (softened)
3/4 C packed Brown Sugar
1/4 C White Sugar
1 (3.4 oz) Instant Pudding Mix
1 tsp Vanilla Extract
2 Eggs
12 oz Choc Chips
1 C Walnuts (optional)
Preheat oven 375 deg
Combine the flour & baking soda
Mix butter, brown sugar, pudding mix, and vanilla. Beat until creamy. Add eggs & mix well. Gradually stir in the flour mixture. Stir in choc chips & walnuts. Drop onto ungreased cookie sheet.
Bake at 375 for 8-10 minutes.
Oatmeal Chocolate Cookies
Oatmeal Chocolate Cookies
1 c Butter (softened)
3/4 c Cocoa
1 tsp Baking Soda
1 1/2 c Sugar
1/2 tsp Salt
3 c Quick Oatmeal
2 Eggs
1/2 c Nuts
2 tsp Vanilla
1 c Brown Sugar (packed)
Heat oven to 350°. In large mixing bowl, beat butter and sugars until light and fluffy. Blend in eggs and vanilla. Combine flour, cocoa, baking soda & salt. Add to butter mixture, mixing well. With spoon, stir in oatmeal and nuts. (Batter will be stiff) Drop spoonfuls onto ungreased cookie sheet. Bake 11-12 minutes or until set.
1 c Butter (softened)
3/4 c Cocoa
1 tsp Baking Soda
1 1/2 c Sugar
1/2 tsp Salt
3 c Quick Oatmeal
2 Eggs
1/2 c Nuts
2 tsp Vanilla
1 c Brown Sugar (packed)
Heat oven to 350°. In large mixing bowl, beat butter and sugars until light and fluffy. Blend in eggs and vanilla. Combine flour, cocoa, baking soda & salt. Add to butter mixture, mixing well. With spoon, stir in oatmeal and nuts. (Batter will be stiff) Drop spoonfuls onto ungreased cookie sheet. Bake 11-12 minutes or until set.
No Bake Cookies
No Bake Oatmeal Cookies
2 c Sugar
1/4 c Butter
1/2 c Milk
3 c Oatmeal
1/4 c Cocoa -or- 1/2 c Peanut Butter
Boil first 3 ingredients for 3 minutes and remove from heat. Add cocoa & oatmeal. Drop on waxed paper & let cool.
2 c Sugar
1/4 c Butter
1/2 c Milk
3 c Oatmeal
1/4 c Cocoa -or- 1/2 c Peanut Butter
Boil first 3 ingredients for 3 minutes and remove from heat. Add cocoa & oatmeal. Drop on waxed paper & let cool.
Monkey Bread
Monkey Bread
4 tubes Biscuits
Cinnamon & Sugar
Topping:
1 c Sugar
1 1/2 tsp Cinnamon
1/4 c Brown Sugar
1/4 c Milk
3/4 c Butter (not 3/4 stick)
Cut biscuits in quarters. Roll in sugar and cinnamon mixture. Place in greased pie pan. Stir together topping ingredients and bring to boil. Pour over the pieces in pie pan. Bake at 350° for 20-25 minutes. Let stand for 5 minutes then remove from pan.
4 tubes Biscuits
Cinnamon & Sugar
Topping:
1 c Sugar
1 1/2 tsp Cinnamon
1/4 c Brown Sugar
1/4 c Milk
3/4 c Butter (not 3/4 stick)
Cut biscuits in quarters. Roll in sugar and cinnamon mixture. Place in greased pie pan. Stir together topping ingredients and bring to boil. Pour over the pieces in pie pan. Bake at 350° for 20-25 minutes. Let stand for 5 minutes then remove from pan.
Glaze Frosting
Glaze Frosting
1 cup Confectioners Sugar
1 tbs Light Corn Syrup
2 tbs Water or Milk*
Mix sugar, corn syrup & water together. Than add 10 drops of food coloring (if desired) and apply to cookies.
*Water: for shinier look
*Milk: for more matte/tastier finish
1 cup Confectioners Sugar
1 tbs Light Corn Syrup
2 tbs Water or Milk*
Mix sugar, corn syrup & water together. Than add 10 drops of food coloring (if desired) and apply to cookies.
*Water: for shinier look
*Milk: for more matte/tastier finish
Fudge in the Middle Bars
Fudge in the Middle Bars
3/4 c Butter (softened)
1 c Brown Sugar
1 c Oatmeal
1 1/2 c Flour
1 c Sweetened Condensed Milk
1 c Chocolate Chips
1 tbs Peanut Butter
Combine first 4 ingredients and pat 2/3 of mix into a 9x12 pan; save 1/3 for top. Heat milk and chips until melted. Add peanut butter. Spread over crust and sprinkle remaining 1/3 topping. Bake at 375° for 25 minutes.
3/4 c Butter (softened)
1 c Brown Sugar
1 c Oatmeal
1 1/2 c Flour
1 c Sweetened Condensed Milk
1 c Chocolate Chips
1 tbs Peanut Butter
Combine first 4 ingredients and pat 2/3 of mix into a 9x12 pan; save 1/3 for top. Heat milk and chips until melted. Add peanut butter. Spread over crust and sprinkle remaining 1/3 topping. Bake at 375° for 25 minutes.
Festive Caramel Bars
Festive Caramel Bars
32 caramels
2/3 C evaporated milk
1 ½ C flour
1 ½ C oatmeal
¾ C brown sugar
¾ tsp soda
¼ tsp salt
¾ C melted butter
M&M’s
Melt Caramels & milk over low heat. Mix together the dry ingredients & add melted margarine, mix well. Reserve 1 C of crumb mixture.
Press remaining mixture in greased 9x13 pan. Bake for 8 to 10 min at 375 degrees.
Sprinkle crust with M&M’s & cover with melted caramels. Sprinkle the reserved crumb mixture on top & more M&M’s.
Bake for 15 more minutes at 350 degrees.
32 caramels
2/3 C evaporated milk
1 ½ C flour
1 ½ C oatmeal
¾ C brown sugar
¾ tsp soda
¼ tsp salt
¾ C melted butter
M&M’s
Melt Caramels & milk over low heat. Mix together the dry ingredients & add melted margarine, mix well. Reserve 1 C of crumb mixture.
Press remaining mixture in greased 9x13 pan. Bake for 8 to 10 min at 375 degrees.
Sprinkle crust with M&M’s & cover with melted caramels. Sprinkle the reserved crumb mixture on top & more M&M’s.
Bake for 15 more minutes at 350 degrees.
Chocolate Peanut Butter Rainbow
Chocolate Peanut Butter Rainbow
Crust:
1/2 c Sugar
1/4 c Cocoa
1 1/2 c Flour
1 stick Butter
Filling:
1 pkg (8 oz) Cream Cheese
3/4 c Powdered Sugar
1 c Peanut Butter
1 (oz) Cool Whip
3 1/2 c Milk
2 pkg Instant Vanilla Pudding
1 pkg Instant Chocolate Pudding
2 c Milk
Crust: Mix until crumbly, put in 9x13 pan. Bake at 350 for 12 minutes. Cool.
Filling: 1) Beat cream cheese & powdered sugar. Blend in peanut butter and 1/4 c Milk, fold in cool whip & spread over cooled crust. 2) Beat 3 1/2 c Milk and Vanilla Pudding. Spread over peanut butter layer. 3) Mix Chocolate Pudding and 2 c Milk. Spread over vanilla layer. 4) Cover with more cool whip and refrigerate.
Crust:
1/2 c Sugar
1/4 c Cocoa
1 1/2 c Flour
1 stick Butter
Filling:
1 pkg (8 oz) Cream Cheese
3/4 c Powdered Sugar
1 c Peanut Butter
1 (oz) Cool Whip
3 1/2 c Milk
2 pkg Instant Vanilla Pudding
1 pkg Instant Chocolate Pudding
2 c Milk
Crust: Mix until crumbly, put in 9x13 pan. Bake at 350 for 12 minutes. Cool.
Filling: 1) Beat cream cheese & powdered sugar. Blend in peanut butter and 1/4 c Milk, fold in cool whip & spread over cooled crust. 2) Beat 3 1/2 c Milk and Vanilla Pudding. Spread over peanut butter layer. 3) Mix Chocolate Pudding and 2 c Milk. Spread over vanilla layer. 4) Cover with more cool whip and refrigerate.
Chocolate Chip Cookies
Chocolate Chip Cookies
2 1/4 C Flour
1 tsp Baking Soda
1 tsp Salt
1 C (2 sticks) Softened Butter
3/4 C Sugar
3/4 C Packed Brown Sugar
1 tsp Vanilla
2 Eggs
2 C Chocolate Chips
Bake at 375 for 9-11 mins.
2 1/4 C Flour
1 tsp Baking Soda
1 tsp Salt
1 C (2 sticks) Softened Butter
3/4 C Sugar
3/4 C Packed Brown Sugar
1 tsp Vanilla
2 Eggs
2 C Chocolate Chips
Bake at 375 for 9-11 mins.
Hot Cookie on Ice Cream! YUMM!
Chew Os
Chewy Os
1 stick Margarine
3 c Mini Marshmallows
3 c O Shaped Cereal
1 can (14 oz) Sweetened Condensed Milk
1 pkg (18 1/4 oz) Yellow Cake Mix
1 pkg (12 oz) Chocolate Chips
1. Melt margarine in a small saucepan. Carefully pour margarine onto a 10x15x1 baking pan.
2. Sprinkle the dry cake mix over the margarine. Place a layer of marshmallows, chocolate chips, and then cereal. Slowly drizzle the condenced milk over the cereal.
3. Bake at 350° for 25-30 minutes. Let cool for 10 minutes.
1 stick Margarine
3 c Mini Marshmallows
3 c O Shaped Cereal
1 can (14 oz) Sweetened Condensed Milk
1 pkg (18 1/4 oz) Yellow Cake Mix
1 pkg (12 oz) Chocolate Chips
1. Melt margarine in a small saucepan. Carefully pour margarine onto a 10x15x1 baking pan.
2. Sprinkle the dry cake mix over the margarine. Place a layer of marshmallows, chocolate chips, and then cereal. Slowly drizzle the condenced milk over the cereal.
3. Bake at 350° for 25-30 minutes. Let cool for 10 minutes.
15 Minute Bars
15 Minute Bars
4 c Oatmeal
1 c Brown Sugar
1 c Margarine (melted)
6 oz Chocolate Chips
1/2 c Peanut Butter
Mix oatmeal, sugar, and maragarine. Pat into a 9x13 pan. Bake at 425° for 10 minutes. Let cool.
Topping:
Melt chocolate chips & peanut butter over hot water (or in microwave). Spread over cooled cookie.
4 c Oatmeal
1 c Brown Sugar
1 c Margarine (melted)
6 oz Chocolate Chips
1/2 c Peanut Butter
Mix oatmeal, sugar, and maragarine. Pat into a 9x13 pan. Bake at 425° for 10 minutes. Let cool.
Topping:
Melt chocolate chips & peanut butter over hot water (or in microwave). Spread over cooled cookie.
Subscribe to:
Posts (Atom)