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Book Recipe Broadcast

 

COOKIES
CAKES
ENTREE
Classic Shortbread
Apricot Streusel Macaroni&Cheese
Lemon Sugar
Apple Crisp Manicotti
Oatmeal
Cheesecake Broccoli Bakers
Krumkake
Buttermilk Layer Cake Fresco Italian Stuffing
Chocolate Chip
Strawberry Short Cake Beef Stew
Praline Crunch
Brown Sugar-Cornmeal Muffins  
Madeleine
Crumbcake  
Blondie
Pumpkin Pie

BREAKFAST

Thumbprint
Blueberry Muffins Cheese Egg Casserole
Florentine
Thin French Apple Tart Waffles
Oatmeal Scotchies
Blueberry Cheesecake Sissy's French Toast
Brown Sugar-Hazelnut Rounds
Marble Cheesecake Squares Buttermilk Pancakes
Chocolate-dipped Hazelnut Biscotti Julie's Sour Cream Cake  
Pecan Crescents Pumpkin Pie (TC Favorite)  
Cherry Vanilla Chip Chocolate Chip Chesecake Bars  
Butterscotch Chip Blueberry Coffee Cake  
Almond Brickle Crisp Pumpkin Pie Crust  
Oversized Oatmeal/Cranberry (TC Favorite)    
Vanilla Sugar Cookie Thumb Print Cookies  
Blonde Brickle Brownies    
Black and White    
Black and White II    
Vanilla Spritz Cookies    



Quaker's Best Oatmeal Cookies

1 1/4 cups (2-1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups quaker oats (uncooked)

Heat oven to 375°. Beat butter and sugars until creamy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack.

Makes About 4 1/2 dozen

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Classic Shortbread

1/2 cup butter at room temperature
1/3 cup powdered sugar (unsifted)
1/4 teaspoon vanilla
1-cup flour (unsifted)

Cream the butter until it is light. Cream in the powdered sugar, then the vanilla. Now work in the flour. Knead the dough on an unfloured board until nice and smooth. Spray the pan very lightly with a nonstick vegetable oil spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325°; for about 30-35 minutes, or until lightly browned. Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm.

Let the pan cool before washing it in the sink or dishwasher.

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Apricot Streusel Bars

Filling
2 pkgs. dried apricots, Chopped
3/4 cup sugar
1/2 cup water
*******************************************

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, chilled
1/2 cup flaked coconut
1/2 cup uncooked quick-cooking oats
1/2 cup chopped pecans

32 bars

Heat oven to 350° F. In 2-quart saucepan, combine filling ingredients. Cook over medium heat until thickened, stirring constantly (make sure husband helps). Remove from heat. Set aside.

In medium mixing bowl, combine flour, 1/4 cup sugar, the baking soda and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in coconut, oats and pecans. Reserve 1 1/2 cups flour mixture.

Press remaining flour mixture evenly into ungreased 13 x 9-inch baking pan to form base. Bake for 10 to 12 minutes, or until edges are light golden brown.

Carefully spread filling evenly over base. Sprinkle reserved flour mixture evenly over filling. Bake for additional 20 to 30 minutes, or until light golden brown. Cool completely before cutting.

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Brickle Chip Blondies

1 cup packed brown sugar
1/2 cup butter or margarine softened
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
1/2 cup almond brickle chips
Powdered sugar

32 brownies

Heat oven to 350° F. Lightly grease 13x9 inch baking pan. Set aside. In large mixing bowl, combine brown sugar and butter. Beat at medium speed of electric mixer until light and fluffy. Add eggs and vanilla. Beat at medium speed until well blended. Add flour, baking powder and salt. Beat at low speed until well blended. Stir in chips.

Spread mixture evenly in prepared pan. Bake for 23 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool Completely. Sprinkle brownies evenly with powdered sugar.

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Chocolate Chip



21/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt Makes 5 Dozen cookies
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 package (12 oz.) semi sweet chocolate morsels
1 cup chopped nuts


Heat oven to 375°. In small mixing bowl, combine flour, baking soda and salt. Set aside. In large mixing bowl, combine butter, sugars and vanilla. Beat at medium speed of electric mixer until light and fluffy. Beat in eggs. Add flour mixture. Beat at low speed until soft dough forms. Stir in chips and nuts.

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes, or until edges are golden brown. Cool completely before storing.

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Florentines

Glaze:
1/4 cup semisweet chocolate chips.
2 tablespoons butter or margarine

1/2 cup butter or margarine, softened
1/3 cup honey
1/4 cup sugar
1/2 teaspoon vanilla
1 cup uncooked quick-cooking oats
2/3 cup all-purpose flour
1 cup chopped candied fruit

2 1/2 dozen cookies

Heat oven to 350° F. Lightly grease cookie sheets. Set aside. In large mixing bowl, combine 1/2 cup butter, the honey, sugar and vanilla. Beat at medium speed of electric mixer until well blended. Add oats and flour. Beat at low speed until soft dough forms. Stir in candied fruit.

Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets. Flatten dough slightly with back of spoon. Bake for 10 to 12 minutes, or until edges are golden brown. Let cool for 2 minutes before removing from cookie sheets. Cool completely.

In 1- quart sauce pan, combine glaze ingredients. Melt over low heat, stirring constantly. Drizzle glaze over cookie. Let dry completely before storing. Store in refrigerator.

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KRUMKAKE

3 eggs well beaten
1/2 cup sugar
6 tablespoons melted butter or margarine
2 teaspoons flavoring (lemon, almond, vanilla or cardamom)
2/3 - 1 cup flour

Combine and beat ingredients until smooth. Bake as for pizzelles. Shape hot cookie into cone or cylinder. Allow to cool.

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Madeleines

For Dipping:
In 1-quart sauce pan, combine 1/2 cup semisweet chocolate chips and 1 teaspoon shortening. Melt over low heat, stirring constantly. Set aside. (can also do with 1/2 cup vanilla baking chips). If desired, transfer melted chips to custard cups.

2 eggs
Pinch of salt
1/2 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup butter or margarine melted

2 dozen cookies

Heat oven to 400° F. Heavily grease 12-form Madeleine pan. Set aside. In medium mixing bowl, combine eggs and salt. Beat at high speed of electric mixer until foamy. Add sugar, peel and vanilla. Beat at high speed for 10 to 12 minutes, or until light and airy, scraping sides of bowl frequently. Using whisk, gently fold in flour, 2 tablespoons at a time. Gently fold in butter, 1 tablespoon at a time.

Spoon 1 measuring tablespoon batter into each Madeleine form. Bake for 5 to 7 minutes, or until edges are golden brown. Let cool for 3 minutes before removing from pan. Carefully remove Madeleines from pan. Cool flat-sides-down on wire racks.

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PralineCrunch


1 1/2 cups sugar
1 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup almond brickle chips
1/2 cup chopped pecans

In large mixing bowl, combine sugar, butter, eggs and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, cream of tartar, baking soda and salt. Beat at low speed until soft dough forms. Stir in chips and pecans. Cover with plastic wrap. Chill 1 to 2 hours, or until firm.

Heat oven to 375° F. Shape dough into 11/2 -inch balls 2 inches apart on ungreased cookie sheets. Bake for 9 to 13 minutes, or until light golden brown. Cool completely before storing.

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Lemon Sugar Cookie





1 cup shortening
2 cups sugar, divided
2 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Cream shortening; add 1 1/2 cups sugar, beating until light and fluffy. Add eggs and flavorings; beat well.

Combine flour, baking powder, and salt. Add to creamed mixture; mix.

Drop dough by heaping teaspoonfuls 3 inches apart onto greased cookie sheets. Press cookies with a fork to flatten. Sprinkle cookies with remaining sugar. Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks to cool. Yields: 8 dozen.

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Holiday Thumbprint Cookies


1 cup butter or margarine, softened
1/2 cup packed brown sugar
2 eggs, separated
2 cups all-purpose flour
1 teaspoon water
1 1/2 cups finely chopped Sumter pecans
3 tablespoons currant jelly or other tart jelly
3 dozen cookies

Heat oven to 300° F. In large mixing bowl, combine butter sugar and egg yolks. Beat at medium speed of electric mixer until light and fluffy. Add flour. Beat at low speed until soft dough forms. Set aside.

In small mixing bowl, beat egg whites and water at high speed until foamy. Set aside.

Shape dough into 1-inch balls. Dip balls into egg white mixture. Roll balls in pecans. Place balls 2 inches apart on ungreased cookie sheets. Indent top of each with thumb. Bake for 18 to 20 minutes, or until set.

Immediately indent cookies again. Spoon 1/4 teaspoon jelly into each thumbprint. Cool completely before storing. (Do not stack cookies.)

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Tip: Use end of spoon to make indentations in hot cookies.

Macaroni & Cheese
Baked Shell Macaroni and Cheese



 

1 lb. "Barilla" Shells #93

1 teaspoon salt

3 cups Sharp Cheese - shredded

1/2 teaspoon pepper

3 tablespoons butter

3 1/2 cups hot milk

4 tablespoons flour

1/2 cup buttered bread crumbs

1/2 teaspoonful paprika

Cook macaroni as directed on side panel. Melt butter in saucepan, blend in flour, salt and pepper. Add hot milk, simmer 1 minute stirring constantly. Add 2 1/2 cups cheese, stir until smooth. Combine drained macaroni with sauce in buttered baking dish. Top with 1/2 cup cheese, bread crumbs and paprika. Bake uncovered in 375° oven about 24 minutes. Makes 6-8 servings.

FOR VARIETY: Add to the above recipe 1 cup of cooked shrimp, canned tuna fish (drained) or crab meat.

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Fresh Apple Crisp

Preheat oven to 375 °

Peel, core & slice into pie pan or dish 4 cups of apples

Season with lemon juice (2 tblsp)

Work like pastry w/ pastry blender or finger tips:

1/2 cup flour

1/4 cup butter

1/2 cup brown sugar

1/2 tsp salt (if butter is unsalted)

1 teaspoon cinnamon

The mixture must be lightly worked so that it does not become oily. Spread crumbs over apples. Bake in 9" pan about 30 minutes.

Serve hot or cold with sweet cream or ICE CREAM!

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Oatmeal Scotchies





 

1 1/4 cup all-purpose flour 3/4 cup granulated sugar 3 cups quick or old-fashioned QUAKER OATS
1 tsp baking soda 3/4 cup packed brown sugar 1 2/3 cup ( 11- oz package) Nestle Toll House Butterscotch Flavored Morsels
1/2 tsp salt 2 eggs  
1/2 tsp ground cinnamon 1 tsp vanilla extract or grated peel of 1 orange  
1 cup ( 2 sticks ) butter or margarine softened    

COMBINE: flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake: in preheated 375 ° F oven for 7 to 8 minutes for chewy cookies and 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 4 dozen cookies.

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Brown Sugar Hazelnut Rounds

1/2 cup shortening 1 egg
1/2 cup butter 1 tsp. Vanilla
1 1/4 cups packed brown sugar 2 1/2 cups all-purpose flour
1/2 tsp. Baking soda 3/4 cup toasted ground hazelnuts or pecans
1/4 tsp salt  

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda and salt. Beat until combined. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and ground nuts.

On waxed paper shape dough into two 10-inch rolls. Wrap each in waxed paper or plastic wrap. Chill for 4 to 48 hours or until firm enough to slice.

Using a thin bladed knife, cut dough into 1/4 inch thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in a 375 ° oven for 10 minutes or until edges are firm. Transfer the cookies to a wire rack; cool. Makes about 80 cookies

Chocolate Glaze: Heat 1 cup semisweet chocolate pieces, 4 tablespoons strong coffee and 4 teaspoons butter in a small heavy saucepan over low heat. Stir until chocolate is melted. Remove from heat. Stir in 1 cup sifted powdered sugar until smooth. Makes 3/4 cup.

 

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Chocolate-dipped Hazelnut Biscotti

1 cup slivered almonds 3 3/4 cup all-purpose flour 1/2 cup finely chopped hazelnuts
1 1/2 cups sugar 2 tsp. Baking powder  
1/2 cup unsalted butter,softened Pinch of salt  
2 tbs. hazelnut liqueur 1 cup milk chocolate chips  
3 eggs 2 tsps vegetable shortening  

Heat oven to 350 °. Lightly grease cookie sheets. Set aside. Place Almonds in 8-inch square baking pan. Bake for 10 to 12 minutes or until light golden brown, stirring occasionally. Coarsely chop almonds. Set aside.

In large mixing bowl, combine sugar, butter and liqueur. Beat at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Stir in almonds.

Divide dough into quarters. On lightly floured surface, shape each quarter into 2-inch-diameter log. Place logs 2 inches apart on prepared cookie sheet. Bake for 30 to 35 minutes, or until golden brown.

Immediately cut logs diagonally into 3/4-inch slices. Place slices 1 inch apart on prepared cookie sheets. Bake for additional 10 to 15 minutes, or until dry and golden brown. Cool completely.

In 1-quart saucepan, combine chips and shortening. Melt over low heat, stirring constantly. Remove from heat. Dip one end of each cookie diagonally into melted chocolate. Sprinkle hazelnuts evenly over dipped ends. Let dry completely before storing.

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Black & Whites

Cookies:
1 3/4 cup granulated sugar 1/4 tsp lemon extract
1 cup unsalted butter, softened 2 1/2 cups cake flour
4 eggs 2 1/2 cups all purpose flour
1 cup milk 1 tsp baking powder
1/2 tsp vanilla extract 1/2 tsp salt

 

Frosting::
4 cups confectioners sugar
1/3 cup to 1/2 cup boiling water
1 oz bittersweet chocolate

Preheat oven to 375 °. Butter two baking sheets and set aside.

In a large mixing bowl, combine the sugar and butter and mix by machine or hand until fluffy. Add the eggs, milk and vanilla and lemon extracts and mix until smooth.

In a medium bowl, combine the flours,baking powder and salt. Stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon drop spoonfuls of the dough 2 inches apart onto baking sheets. Bake until the edges begin to brown, 20 to 30 minutes. Cool completely.

Frosting: Place the confectioner's sugar in large bowl. Gradually add enough of the boiling water, stir until the mixture is thick and spreadable. Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring until the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.

Makes 2 dozen cookies.

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Cheesecake

1/2 cup butter, softened 1 1/4 cups granulated sugar
1/4 cup packed brown sugar 1/4 cup all-purpose flour
4 eggs 4 tsp. vanilla
1 1/4 cups all-purpose flour 2 8 oz. cartons dairy sour cream
4 8-oz. pkg. cream cheese,softened 1/4 cup granulated sugar

 

Manicotti (Grandma Dorato)

 
Shells:
1 cup flour
4 eggs
  pinch of salt
1 cup milk (add gradually- may only need 3/4 cup of milk).

 

makes 12 to 13 shells
batter should not be too thin
freeze right away between layers of wax paper
defrost before filling
or fill with mixture

 

 
Mixture:
2 eggs
1 pound ricotta
1 small mozzarella
1/2 cup grating cheese
  parsley if you like
   
° mix ricotta cheese and eggs (blend well)
° dice mozzarella
° fill shells with mixture
° put sauce on bottom of pan
° put sauce over finished manicotti
   
  Bake for 1 hour at 350 degree oven

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Buttermilk Layer Cake

1
cup shortening
2
cups sugar
3
large eggs
2 1/2
cups all-purpose flour
1/2
teaspoon salt
1/2
teaspoon baking soda
1 1/2
cups buttermilk
2
teaspoons vanilla extract
  Chocolate frosting

BEAT shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

COMBINE flour, salt and soda; add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium-high speed 2 minutes. Stir in vanilla. Pour batter into 3 greased and floured 8-inch round cake pans

BAKE at 350 ° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans . Cool completely on wire racks.

SPREAD chocolate frosting between layers and on top and sides of the cake.

Yield: 1 (3 layer) cake

Prep: 10 min., Bake 22 min

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STRAWBERRY SHORT CAKE

Recipe to follow

Broccoli Bakers

4 Large baking potatoes,baked 2 Green onions chopped
1/4 cup Diced broccoli 1/2 cup sour cream
1/2 cup (2 ounces) shredded Cheddar Cheese 1/4 cup Milk
4 Bacon slices, cooked and crumbled 1 tsp Salt

Yield 4 servings. Prep: 10 minutes, Bake: 30 minutes

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Cherry Vanilla Chip

1 cup packed brown sugar 1/4 cup granulated sugar 1/2 cup coarsely chopped almonds
6 squares white baking chocolate, melted and slightly cooled 3 cups all-purpose flour 1/2 cup quartered marachino cherries, well drained
3 eggs 1 tsp. baking soda  
1/2 cup vegetable shortening 1/2 tsp. salt  
1/4 cup butter or margarine softened 1 cup vanilla baking chips  

 

Heat oven to 350 °. In large mixing bowl, combine brown sugar, melted white chocolate, eggs, shortening, butter and granulated sugar. Beat at medium speed of electric mixer until well blended. Add flour, baking soda and salt. Beat at low speed until soft dough forms. Stir in chips, cherries and almonds.

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 12 minutes, or until light golden brown. Let cool for 1 minute before removing from cookie sheets. Cool completely before storing.

 

 

 

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Almond Brickle Crisp

° 2 1/2 cups packed brown sugar ° 3 cups all-purpose flour
° 1/2 cup butter or margarine, softened ° 1/2 tsp. baking soda
° 1/2 cup vegetable shortening ° 1 cup almond brickle chips
° 2 eggs  
° 1/2 tsp. vanilla Makes 7 1/2 dozen cookies

 

In large mixing bowl, combine sugar, butter, shortening, eggs and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour and baking soda. Beat at low speed until soft dough forms. Stir in almond brickle chips.

Divide dough in half. Shape each half into 2-inch diameter log. Wrap in plastic wrap or wax paper. Chill 2 to 3 hours, or until firm.

Heat oven to 350 °. Cut logs into 1/4 inch slices. Place slices 2 inches apart on ungreased cookie sheets. Bake for 7 to 8 minutes or until edges are light golden brown. Cool completely before storing.

 

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Butterscotch Chip

° 1 cup granulated sugar ° 2 cups all-purpose flour ° 1/4 tsp. salt
° 1 cup packed brown sugar ° 2 cups uncooked old-fashioned rolled oats  
° 1/2 cup butter or margarine, softened ° 1 tsp. baking soda  
° 1/2 cup vegetable shortening ° 1/2 tsp. Baking powder  
° 2 eggs ° 1/2 cup butterscotch chips  
° 1 tsp. vanilla ° 1 cup vanilla baking chips About 4 dz. cookies

 

Heat oven to 350 °. In large mixing bowl, combine sugars, butter, shortening, eggs and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, oats, baking soda, baking powder and salt. Beat at low speed until soft dough forms. Stir in butterscotch chips.

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes, or until light golden brown. Let cool for 1 minute before removing from cookie sheets. Cool completely before storing.

 

 

 

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Fresco Italian Stuffing

Ingredients:

Directions:

*** Broth is optional if sausage lets off a lot of juice

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Brown Sugar-Cornmeal Muffins

Ingredients:

1/2 cup firmly packed brown sugar 1 tsp baking powder 1 tbsp margarine, melted
1 tbsp brown sugar 1 tsp baking soda 1 tsp vanilla extract
1/4 cup white cornmeal 1/4 tsp salt 1 egg
2 tsp white cornmeal 1 cup vanilla low-fat yogurt Vegetable cooking spray
2 cups all-purpose flour 3 tbsp skim milk  

Directions:

Makes 12 muffins (156 calories each)

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Crumb Cake

This recipe is for 8 X 10 pan (double if you use an 11 X 17)

1/2 cup butter

1 1/2 cup flour

2 tsp. baking powder

1/2 tsp. salt

3/4 cup sugar

1/2 cup milk

1 egg

Cream butter until light, gradually beat in sugar. Beat in egg, gradually add flour. Blend until creamy.

Bake in 350 degree oven for 35 minutes. Grease well. Use 8x10 pan.

Topping for Cake:

1 cup butter

4 tsp. cinnamon

2 cups flour

1 cup sugar

 

Mix all ingredients well with pastry blender (or hands) until you can make a ball, (crumbs). Put big crumbs on top of cake mixture before baking.

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Oversized Oatmeal Cookies

1 1/2 cups all-purpose flour 1/2 cup packed light-brown sugar
1 tsp baking soda 2 eggs
1 tsp ground cinnamon 1 tsp vanilla extract
1/2 tsp salt 3 cups old-fashioned or quick oats
1 cup (2 sticks) unsalted butter (room temp) 1cup (5oz) dried cranberries
1/2 cup granulated sugar 1cup (6oz) white chocolate baking chips

Directions:

Makes 20 jumbo cookies

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Pumpkin Pie

Makes 8 servings

Crust
1-1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup cold CRISCO Shortening (Regular or Butter Flavor), cut in chunks
1 egg, separated (yolk for pie dough, white for the glaze)
3 tablespoons ice water, plus more if needed
Filling
2 eggs
1/2 cup brown sugar
1 cup heavy cream
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
Pinch of salt
2 cups canned pumpkin

Pie Crust: In food processor, pulse flour, sugar, and salt. Add cold shortening in bits and pulse until dough resembles cornmeal. Add egg yolk and ice water (more if needed); pulse for a second.
Knead dough into ball. Wrap in plastic, flatten into disk and chill for 30 minutes. When ready, let soften on counter. Dust counter and rolling pin with flour. Roll dough into 12 inch circle and lay in greased pan, pressing bottom and edges.
Trim excess from sides and freeze for 15 minutes.
Preheat oven to 350F. Prick shell bottom with fork and line with foil. Fill with dried beans (this keeps the dough flat). Bake for 30 minutes. Remove beans and foil. Bake 1 minute more. Beat egg white and 1 tablespoon ice water. Brush on bottom and sides. Set aside.
Filling: In large bowl, beat eggs with brown sugar, heavy cream, cinnamon, pumpkin pie spice, and salt. Stir in canned pumpkin. Pour in shell. Bake for 30-40 minutes. Filling should jiggle slightly. Serve warm or room temperature with whipped cream.

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Egg Casserole

Ingredients:

15 Large Eggs
2 cups milk
1 tsp salt
1 tsp coarsely ground pepper
3 tbsp slivered onions
1 1/2 cups (6 oz) shredded cheddar Cheese
1 1/2 cups ham cubed into small pieces

Directions:

Makes 8 to 10 servings

Vanilla Sugar Cookie

1 cup granulated Sugar 2 1/4 cups all-purpose flour
1 cup (2 sticks butter or margarine, softened 1 tsp. baking soda
1 egg Additional sugar
1 tbsp vanilla  

In large bowl, blend sugar and butter. Beat in egg and vanilla until light and fluffy. Mix in flour and baking soda. Divide dough in half. Shape each half into roll about 1 1/2 inches in diameter. Wrap and refrigerate for 1 hour until chilled (or 30 minutes in freezer). Cut rolls into 1/4-inch slices. Place on ungreased baking sheet and sprinkle generously with additional sugar. bake in 375 ° oven for 10 to 12 minutes or until lightly browned around edges. Cool on wire rack.

Makes about 3 dozen cookies.

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Blonde Brickle Brownies

1 1/3 cups all-purpose flour 1/2 cup granulated sugar 1/4 tsp almond extract
1/2 tsp baking powder 1/2 cup firmly packed brown sugar 1 1/3 cups (8-oz pkg) HEATH BITS, divided
1/4 tsp salt 1/3 cup butter or margarine, melted 1/2 cup chopped pecans (optional)
2 eggs 1 tsp vanilla
  1. Heat oven to 350 ° Grease 8-inch square baking pan.
  2. Mix flour with baking powder and salt; set aside. Beat eggs well in large bowl. Gradually beat in granulated sugar and brown sugar until thick and creamy. Add butter vanilla and almond extract; mix well. Gently stir in flour mixture until mixed. Fold in 2/3 cup Heath Bits and nuts. Pour into prepared pan.
  3. Bake 30 minutes. remove from oven; immediately sprinkle remaining 2/3 cup bits over top. Cool completely in pan on wire rack. Cut into squares

Makes about 16 brownies.

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Black and Whites II

Cookie:

1 1/3 cups all-purpose flour 1/2 cup granulated sugar
1/2 tsp baking soda 1/3 cup buttermilk
1/2 tsp salt 1/3 cup unsalted butter, at room temperature
1 egg  

Icing:

2 cups confectioners' sugar
2 tblsp light corn syrup
1/2 tsp vanilla
2 tblsp + 4 tsp milk
2 tblsp unsweetened cocoa powder

Heat oven to 350 °. Coat 2 baking sheets with cooking spray

  1. In medium size bowl, combine flour, baking soda and salt. In large bowl with electric mixer on medium speed, beat together sugar and butter until smooth and creamy, about 1 minute. Beat in egg until well combined. On low speed, alternately beat in flour mixture and the buttermilk, ending wi ht flour mixture; beat until smooth.
  2. Onto prepared sheets, for each cookie, drop 1/4 cup dough, spacing about 3 inches apart.
  3. Bake 1 sheet at a time in 350 ° oven for 13 minutes, until wooden pick inserted in centers tests clean. Remove cookies to rack to cool.
  4. Black and White Icing: In medium-size bowl, stir together confectioners' sugar, corn syrup, vanilla and 2 tablespoons plus 1 to 2 teaspoons milk until smooth but thick enough to coat cookie. remove 1/4 cup icing to small bowl; stir in cocoa powder and remaining 2 teaspoons milk until smooth.
  5. Turn cookies flat side up. Spread white icing over one half of flat side of each cookie, and chocolate icing over other half. Let stand at room temperature until set. Store air tight at room temperature for up to 3 days

Makes 8 large cookies (325 calories)

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Blueberry Muffins

Prep: 15 minutes

Heat: to 425 °

Bake: at 400 ° for 25 minutes

3 1/2 cups sifted unbleached all- purpose flour 5 large eggs, lightly beaten
3 tbsp baking powder 1/2 cup milk
1 1/2 cups sugar 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
Pinch salt 5 cups blueberries, fresh or frozen, thawed

 

  1. Place oven rack in middle of oven. Heat to 425 °
  2. Have ready 2 nonstick jumbo muffin pans. (If nonstick jumbo muffin pans are unavailable, grease the tops of regular-size muffin pans and insert a paper muffin cup liner in each muffin-pan cup)
  3. In a large bowl, stir together the flour, baking powder and 3/4 cup sugar and the salt
  4. In a medium-size bowl, stir together the eggs, milk and butter. Stir into flour mixture; do not over mix. carefully fold in berries; the batter will be very thick
  5. Scrape lightly rounded 1/2 cup of batter into each muffin-pan cup. Sprinkle tops with the remaining sugar, about 1 tablespoon on top of each muffin.
  6. Place muffins in 425 °oven. Reduce oven temperature to 400 °. Bake until cake tester inserted in muffins comes out clean, about 25 minutes. Remove muffins from pan to wire rack. Let cool slightly, and then serve.

Makes 12 jumbo muffins (272 calories)

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Thin French Apple Tart

Heat: to 425 °

Bake: at 425 ° for 30 minutes

use a paring knife to prepare the apples

1/2 package (15 ounce) refrigerated pie dough 2 1/2 tablespoons honey
1/4 cup sugar 1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon  
2 pounds Golden Delicious apples, peeled, cored, thinly sliced  

 

  1. Preheat oven to 425 °
  2. Place dough on a lightly floured surface; roll into a 12" circle. Place on 12" pizza pan. Combine sugar and cinnamon . Sprinkle one tablespoon sugar mixture over dough. Arrange apple slice spoke-like on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture.
  3. Bake at 425 °oven for 30 minutes.
  4. Combine honey and vanilla in a microwave-safe bowl. Microwave at HIGH for 40 seconds. Brush honey mixture over warm tart. Serve warm/ or cold with ice cream.....MMMMMMMM

Makes 8 servings / 220 each serving...Enjoy!

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Beef Stew

 

1 1/2 tsp olive oil  
2 lbs beef stew meat, cut into 1-inch pieces 1 1/4 tsp kosher salt
3 1/2 cups halved mushrooms (8 oz) 1/4 tsp coarsely ground black pepper
2 cups diagonally cut carrot 2 (14.5 oz) cans no-salt stewed tomatoes, undrained
1 1/2 cups coarsely chopped onion 4 Beef bullion cubes
1 1/2 cups sliced celery  
2 garlic cloves, minced  
3 cups water  
1 cup Cabernet Sauvignon or other dry red wine  

 

  1. Heat oil in a large Dutch oven over medium-high heat. Add beef, cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 4 ingredients (water through tomatoes); bring to a boil. Cover, reduce heat, and simmer 3 hours or until beef is tender. Yield: 6 servings (serving size: 1 1/3 cups). 288 calories .

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Blueberry Cheesecake

Ingredients

 Crust:
2/3 cup graham cracker crumbs (about 5 cookie sheets)
2/3 cup reduced-fat vanilla wafer crumbs (about 20 cookies)
tablespoons sugar
tablespoons butter, melted
 Filling:
2 1/2 cups fresh or frozen wild blueberries, thawed
tablespoon cornstarch
2 1/2 (8-ounce) blocks fat-free cream cheese, softened
(8-ounce) block 1/3-less-fat cream cheese, softened
cup sugar
tablespoons cornstarch
1/4 teaspoon salt
large eggs
 Topping:
1 1/2 cups fat-free sour cream
tablespoons sugar
1/2 teaspoon vanilla extract
 Sauce:
1/4 cup sugar
1/4 cup water
cup fresh or frozen, thawed, wild blueberries

Preparation

1. Preheat oven to 325°.

2. To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.

3. To prepare filling, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup blueberry puree aside.

4. Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Combine 1 cup sugar, 2 tablespoons cornstarch, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter; gently swirl with a knife. Bake at 325° for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack.

5. To prepare topping, combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325° for 10 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.

6. To prepare sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar, and water in a small saucepan. Cook over medium heat for 8 minutes or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.

Yield

16 servings (serving size: 1 cheesecake wedge and 1 1/2 tablespoons sauce)

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Waffles

Ingredients:

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 large eggs, separated
1 tblsp sugar
1 cup whole milk
2 tblsp (1/4 stick) unsalted butter melted
1/4 tsp vanilla extract
Nonstick cooking spray

Directions:

Makes 4 4-inch waffles

Prep: 15 minutes, Cook: 3 minutes per batch

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Pecan Crescents

Ingredients:

1 cup pecan halves, toasted
1 cup butter, softened
3/4 cup powdered sugar, sifted
2 teaspoons vanilla extract
2 1/2 cups sifted all-purpose flour
Powdered sugar

Directions:

Makes about 5 dozen

Prep: 40minutes, Chill: 1 hour, Bake: 12 minutes per batch

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Marble Cheesecake Squares

Ingredients:

1 cup chocolate graham cracker crumbs (about 9 cookie sheets)
Cooking spray
1 tablespoon butter, melted
2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 large egg whites
1 large egg
1 ounce semisweet chocolate

Directions:

Yields 12 servings

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Julie's Sour Cream Cake

Ingredients:

Batter: Topping:
1/2 lb butter
2 cups of sugar
4 eggs
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 pt sour cream
2 tsp vanilla
2 cups flour
1 cup walnuts
3 tbs cinnamon
1 cup sugar
 
 
 
 
 

Topping:

Batter:

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Sissy's French Toast

Ingredients:

1 (1 pound) unsliced French or Italian bread
8 Large eggs
1 cup sugar, divided
3 1/2 cups milk
1 tbsp vanilla extract
6 to 8 medium Granny Smith Apples
1 tbsp cinnamon
1 tsp nutmeg
2 tbsp butter

 

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Vanilla Spritz Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 egg
2 1/2 tsp vanilla extract
1/2 tsp ground cardamom
1/2 tsp salt
2 1/2 cups all-purpose flour, sifted

A touch of cardamom adds an unusual accent to what is essentially a vanilla cookie. Be sure to use only a large egg for this recipe, to achieve a dough consistency that will extrude properly with the desired disk.

Makes about 4 dozen cookies

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Pumpkin Pie (TC's Favorite)

Crust Ingredients (large):
Filling Ingredients:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 to 6 tbsp cold water
 
 
 
 
 
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby's 100% Pure Pumpkin
1 can (12 oz) Carnation evaporated Milk

Pie Crust (large or 2-crust pie):

Filling:

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Chocolate Chip Cheesecake Bars

Ingredients:

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 cup butter, softened
3 (8-oz.) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/3 cup sour cream
1/2 teaspoon vanilla extract
1 (12-oz.) package NESTLÉ TOLL HOUSE Mini Morsels, divided

Preparation:

1. Beat first 3 ingredients at medium-low speed with an electric mixer until combined. Increase speed to medium, and beat until well blended and crumbly. Pat mixture into a lightly greased 13- x 9-inch pan.

2. Bake at 350° for 13 to 15 minutes or until lightly browned.

3. Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until well blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream, vanilla, and 1 cup chocolate morsels, beating just until blended. Pour over baked crust.

4. Bake at 350° for 25 minutes or until set. Cool completely on a wire rack.

5. Microwave remaining chocolate morsels in a 2-cup glass measuring cup on HIGH 1 minute, stirring after 30 seconds. Stir until smooth. Cool slightly. Drizzle over cheesecake. Cover and chill at least 4 hours; cut into bars.

Yield

Makes 12 bars

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Buttermilk Pancakes

Classic... just add maple syrup.

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fat-free buttermilk
1 tablespoon butter, melted
1 large egg, lightly beaten

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; stir with a whisk. Combine buttermilk, butter, and egg; add to flour mixture, stirring until smooth.

Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Yield:  4 servings (serving size: 3 pancakes)

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Thumb Print Cookies

Ingredients:

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 tsp pure vanilla extract
3 1/2 cups all-purpose flour
1/4 tsp kosher salt
1 egg beaten with 1 tbsp water, for egg wash
7 ounces sweetened flaked coconut
Rasberry and/or apricot jam

Preheat oven to 350° F

Makes 32 cookies

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Blueberry Coffee Cake

Ingredients

Preparation

1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note: If using peak-season fruit, using 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.

Pumpkin Pie Crust

Makes two 10-inch crusts

Crust
12 tablespoons (1 and 1/2 sticks) VERY COLD unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup VERY COLD vega table shortening (Crisco)
6 to 8 tablespoons (about 1/2 cup) ICE water

Pie Crust: Dice the butter and return it to the refrigerator while you prepare the flour mixture
Place the flour, salt and sugar in the bowl of a food processor fitting with a steel blade and pulse a few times to mix
Add the the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball
Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

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