Recipe Journal
 ....Desserts
| These are a fast and easy cookie |
2 eggs
1/4 to 1/2 cup chopped nuts ,raisins
1/2 cup
vegetble oil or chocolate chips
Any favorite cake mix
|
Preheat over to 350.
Mix 2 eggs and 1/2 cup oil.
Add your cake mix.
Be creative by adding other ingrediets like chopped nuts or raisins.
Drop by teaspoon onto greassed cookie sheet
2 inches apart. Bake for 8 to 10 minutes |
1 Pkg Yeast
2 3/4 Cup Flour (Or 1/2 More If Sticky)
1/2 Cup Brown Sugar
1 1/2 Tbl Water
1 1/2 Tsp Cinnamon
2 Tbl
Butter
2 Tbl Sugar
1 1/8 Cup Water, Warm
1/4 Cup Butter,
Melted
1/2 Cup Pecans, Chopped
1/4 Cup Sugar
|
Take the 1/2 cup of brown sugar,
1/4 cup of melted butter,
1 1/2 tablespoon of water and 1/2 cup of pecans and place this in the bottom of the pan.
(2)1 1/2 teaspoons of cinnamon. 1/4 cup of sugar and two tablespoons of
butter. (sprinkle this on top of dough before rolling up)
combine 1 pkg. Of dry yeast, 2 tablespoons of sugar, 1/2 teaspoon of salt,
2 3/4 cups of flour or 3 1/4 if sticky, 1 1/8 cups water and 1/8 cup butter.
Knead and let rise until double, knead and let rise again until double.
Roll out dough in rectangle, sprinkle top with 1 1/2 teaspoon of cinnamon, 1/4 cup of sugar and 2 tablespoons of butter.
Roll up the narrow side slice them about 1 inch thick.
Bake at 425 degree oven for about 20 to 25 minutes. Use a 9 by 13 inch
pan .
After taking them from the oven, invert the pan and leave the pan over
the rolls for 5 minutes before removing . |
"These are a huge hit with kids!"
|
1 (18.25 ounce) package chocolate cake mix
1 pound
black shoestring licorice
1 (16 ounce) can white frosting
48 pieces
candy corn
48 cinnamon red hot candies
1/4 cup orange decorator sugar
|
Prepare cupcakes according to package directions. Let
cool completely.
Cut licorice into 3 inch sections.
Working with one or two cupcakes at a time, so the frosting doesn't set
before decorating,
Frost the cupcakes with the white frosting.
Insert licorice pieces into the outer edges of the cupcakes to make the
legs of the spider,
3 legs on each side (4 takes up too much space).
Place two pieces of candy corn on the front of the cupcake for fangs and
use two red hots as eyes.
Sprinkle with decorator sugar. Repeat with remaining cupcakes. |
Makes 9 1/2 dozen cookies (each pouch)
Mini cookies come with maximum flavor and satisfaction.
Chocolate chip, peanut butter, sugar--so many mini
cookies with maximum
help from a mix.
|
1 pouch Betty Crocker chocolate chip, peanut butter or
sugar
cookie mix
Egg, butter, vegetable oil or water as package directs
Sugar, if needed
Cinnamon, if needed
108 (about 1 cup) miniature
semisweet or milk chocolate
candy drops for baking (from 10-oz bag), if
needed
|
Heat oven to 350?F. Make pouch of cookie mix as
directed on package.
Shape dough as directed for each kind of cookie, below.
Bake 8 to 10 minutes or until edges are light golden brown.
Mini Chocolate Chippers: Make chocolate chip cookie mix as directed.
Drop dough by rounded 1/2 teaspoonfuls 1 inch apart on ungreased cookie
sheet.
Bake as directed, above. Cool 1 minute before removing from cookie sheet.
Mini Peanut Blossom Cookies: Make peanut butter cookie mix as directed.
Shape dough into 1/2-inch balls; roll in sugar.
Place balls 1 inch apart on ungreased cookie sheet. Bake as directed, above.
Immediately press miniature chocolate candy drop in top of each cookie.
Cool 1 minute before removing from cookie sheet.
Snicker-Do-Littles: Make sugar cookie mix as directed.
Shape dough into 1/2-inch balls. Mix 3 tablespoons sugar and 1 teaspoon
cinnamon.
Roll dough balls in sugar mixture. Place on ungreased cookie sheet.
Bake as directed, above. Cool 1 minute before removing from cookie sheet. |
| Splenda Chocolate and Vanilla Sugar Cookies |
Make checkerboards, stripes, and pinwheels
with
this versatile cookie dough.
Makes: 6 dozen cookies
Preparation
Time:
Chill Time: 1 hour
Bake Time: 8-10 minutes
|
3 (1-ounce) squares semisweet chocolate
1 cup unsalted butter, softened
1 cup SPLENDA Sugar Blend for Baking
2 large eggs
2
teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking
powder
1/4 teaspoon salt |
MELT chocolate in a 1- cup glass measuring cup at HIGH in a microwave oven
for 1 to 1 1/2 minutes or until melted, stirring twice.
Set aside.
BEAT butter at medium speed with an electric mixer in a large mixing bowl until creamy.
Gradually add SPLENDA Sugar Blend, beating well.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
COMBINE flour, baking powder, and salt in a separate mixing bowl.
Gradually add flour mixture to SPLENDA Sugar Blend for Baking mixture,
beating until blended.
Do not over beat. Divide dough into half. Stir melted chocolate into half
of mixture.
PLACE dough on a lightly floured work surface.
For Checker Board Cookies, shape chocolate dough into 2 rectangular logs approximately 1-inch in diameter.
Repeat procedure with vanilla dough. Cut each log lengthwise into quarters.
Reassemble logs, alternating chocolate and vanilla to form a checkerboard
pattern.
Proceed as directed below.
For Pinwheel Cookies, roll chocolate dough into 2 (8- x 9- inch) rectangles.
Roll vanilla dough into 2 (8- x 10-inch rectangles)
Place the vanilla layer on bottom so that it extends 1 inch beyond the
chocolate layer; roll as for a jellyroll.
Proceed as directed below.
For Striped Cookies, divide each flavor into 3 balls.
Roll each ball into a 7 1/2- x 3-inch rectangle; cut each rectangle into
5 (1 1/2- x 3-inch strips).
Stack 5 strips alternating chocolate and vanilla.
Proceed as directed below.
WRAP logs in plastic wrap and chill cookie dough for one hour or until
slightly firm.
(Dough can be frozen up to three months at this point).
PREHEAT oven to 350 F. Lightly grease cookie sheets.
REMOVE dough from refrigerator.
Slice cookies 1/4-inch thick and place on prepared cookie sheets.
BAKE 8 to 10 minutes or until edges of cookies are lightly browned.
Cool slightly on cookie sheets; remove to wire racks to cool completely. |
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