QUICK AND EASY TRIFLE
1 lg. container whipped topping
1 can sweetened condensed milk
1 (8-oz.) pkg. cream cheese
1 tsp. vanilla
1 lg. angel food or sponge cake, torn into small pieces
1 lg. can fruit pie filling [blueberry, strawberry or cherry]
fresh fruit or mint leaves for garnish
In large bowl of mixer combine whipped topping, condensed milk, cream
cheese and vanilla. Beat until creamy; set aside. In a large glass
bowl place a layer of cake, then a layer of fruit pie filling, then a
layer of the cream mixture. Be generous with cake and cream mixture,
but just drizzle pie filling around edges and over center. Repeat
layers. Garnish with mint leaves or fresh fruit if desired. Cover
with plastic wrap and refrigerate overnight before serving. Freezes
well without garnish. Thaw before servingI need a couple of short recipes for a mothers day cook book,please=:)?
Easy Cupcake Recipe
This simple yellow cupcake recipe creates a cupcake that is perfect background for your creative decorating ideas.
Ingredients• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs
Easy Cupcake Recipe DirectionsPreheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.
3-Ingredient Easy Chocolate-Peanut Butter Parfaits
Serves 8
Ingredients:
1 cup heavy (whipping) cream
3/4 cup peanut butter chips
1 1/2 cups prepared chocolate pudding
Optional Garnish:
Whipped cream and peanut butter chips
Directions:
Heat 1/2 cup cream in a medium glass bowl in microwave until steaming hot
Add chips; stir with a whisk until melted and smooth
Whisk in remaining cream
Refrigerate until cold
Beat with mixer just until soft peaks form
Spread 1 heaping tablespoon peanut butter mixture into each of 8 small (about 1/2 cup capacity) dessert cups
Spread with 1 heaping tablespoon pudding
Repeat layers once
Garnish and serve, or cover and refrigerate (without garnish) up to 1 day ahead
Other Optional Ideas:
Replace chips or pudding with another flavor.
Rather than layering, spoon alternating layers into small bowls, then swirl mixtures together lightly.
Sprinkle crumbled chocolate wafer cookies between layers and on top.
3-Ingredient Fast Chewy Coconut Macaroons
Makes 24 cookies (Easy-to-double recipe)
Ingredients:
5 1/3 cups long shredded sweetened coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
Directions:
Preheat oven to 325 degrees
Line cookie sheet with parchment paper (or cookies will stick to pan)
Mix all ingredients together until well combined
Bake for 10 - 12 minutes
When very lightly browned, transfer to cooling racks
Note: These freeze very well and this is a good make-ahead recipe.
3-Ingredient Simple No-Cook Butterfinger Candy Bar Pudding
This delicious and easy pudding is great for winter holidays or hot summer days alike.
Ingredients:
1 12 oz. tub of Cool Whip type topping
1 small box instant chocolate pudding mix powder
1 full size Butterfinger candy bar
Directions:
The day before making, thaw topping per instructions)
The next day, mix topping with the instant pudding powder
Crumble the Butterfinger bar and gently fold into mixed ingredients
3-Ingredient Quick %26amp; Easy No-Cook Ice Cream Sandwich Cake
Makes a delicious, pretty dessert. Just 5 fast minutes preparation time and 6 hours freeze time.
Serves 10
Ingredients:
12 ice cream sandwiches, unwrapped
1 (6½ ounce) can chocolate whipped cream
1 cup chopped Oreo cookies or chopped malted milk balls
Directions:
Arrange 4 ice cream sandwiches (long sides touching) on serving plate.
Put an even layer of whipped cream over the ice cream sandwiches.
Next, layer 1/3 cup crushed Oreo cookies or malted milk balls.
Repeat layers 2 times, garnishing top with chunks of Oreos or malt balls.
Freeze 6 hours.
Slice to serve.
Note: May be frozen up to a week, so this is an easy make-ahead recipe.
This is really good and easy.....
Chocolate Eclair Cake
1 Box graham crackers
1(8oz) tub Cool Whip
2(3.5 oz) Jello Instant French Vanilla Pudding
3 Cups Milk
1 can Milk Chocolate Frosting
Mix Pudding mix and milk together. Add cool whip: mix thouroughly. Layer a 9x13 inch pan with graham crackers. Pour half the pudding mixture over graham crackers, then lay another graham cracker layer. Pour the rest of the pudding mix over the graham crackers. Put another layer of graham crackers down. Heat frosting in microwave safe bowl for 30 seconds pour over graham crackers and let set in refrigerator over night.
I have a peanut butter fudge recipe that my family loves. It's very easy.
2 cups white sugar, 1/2 cup milk, 1 (7) ounce jar of marshmallow creme, 1 1/3 cups peanut butter. Boil milk %26amp; sugar in a medium saucepan for three minutes over medium-high heat. Turn off heat. Immediately stir in the marshmallow creme %26amp; peanut butter. Pour and spread into a 9x9 inch glass baking dish. Cool completely before cutting into squares %26amp; serve. If you like peanut butter, you'll love this.
Cherry Cream Cheese Pie
5-6 lemons, 1 package cream cheese, 1 store bought crust, 1 can cherry pie fillings
1. squeeze some lemon juice (about 5 lemons) into a bowl with one package of philadelphia cream cheesse and mix them well!
2. after you've mixed put the mixture into your crust and place in the freezer for 3 hrs.
3. After 3 hrs. add the cherry pie filings to the top of the pie for a really tasty yet decorative look.
BANANA DESSERT
For a quick and easy dessert, take 1 banana per person. Slice into individual dishes. Sprinkle with a little brown sugar. Serve.
QUICK DESSERT
1 pkg. pistachio pudding
1 Small. Cool Whip
1 (8 oz.) can crushed pineapple
Moisten pudding with can of pineapple and fold in Cool Whip. Serve cold.
EASY DESSERT
1 Small. pkg. fudge strip cookies
1 Small. box instant vanilla pudding
1 cup milk
8 oz. container Cool Whip
Mix milk and pudding. Crumble cookies. Mix pudding, cookies and Cool Whip; refrigerate.
Here is a link to recipies for kids... and below are some examples
http://parentingteens.about.com/od/recip…
Fruit Pizza
INGREDIENTS:
Sugar cookie dough crust – pre-baked and cooled
8 oz. pkg, fat free cream cheese, softened
1/2 cup confectioners sugar
3 cups sliced fruit (choices: kiwi, strawberries, oranges, pineapples, peaches, blueberries, raspberries)
PREPARATION:
Combine cream cheese and confectioners sugar until well blended. Spread on cookie dough crust. Top with your favorite fruit. Slice into wedges and serve.
Dump Cake
Grease and flour 9 x 12 cake pan
Pour 1 can crushed pineapple (juice and all) in the bottom
Pour 1 can cherry pie filling in bottom
Sprinkle a box of white or yellow cake mix over top
Drizzle 1 stick of butter or margarine on top
Bake as directed on cake mix box
Apple Crisp
1/4 C melted butter
1/3 C brown sugar
21 oz. apple pie filling
1/3 C vanilla wafter crumbles
1/4 C oats
2 Tbs. brown sugar
2 Tbs. melted butter
Combine first 3 ingredients in a 1 qt. dish.
Combine remaining ingredients and pour over apple mix.
Bake for 25 min. at 375.
1 lg box orange jello
2 small cans of mandarin oranges drained
2 cups orange sherbet
mix jello as it says on box omit the hot water use the sherbet for the cold water add the oranges
Here's a few you might like to use.
Good luck with the project.
Desserts/Snacks
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees.
E-Z Candy
(All recipes are mixed the same.)
Melt ingredients, seperately in microwave until runny.
Mix together and pour into serving dish.
Chill until firm, cut %26amp; serve.
Chocolate Fudge:
16 oz. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)
Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips
Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. container of White Frosting
Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp. Almond Flavoring
1 small bag Chopped Nuts
(I've made this without the flavoring %26amp; nuts....I want to try
rolling
into balls and dipping in a chocolate coating....sounds good to
me.)
I've doubled all the above recipes. The Marshmallow Nougat
recipe...doubled and added a container of white frosting (had an
extra one....so thought....why not!)
I use a double boiler..(prefer the double
boiler)...add chips in first ...then rest of
ingredients.....saving
nuts and flavorings for last.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)
OATMEAL PIE
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
½ cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees.
Mix all ingredients in order given.
Pour into pie shell.
Bake 1 hour or until knife inserted in center comes out clean.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).
Hershey’s Cocoa Cream Pie
(The best chocolate flavor I’ve found!)
½ c. Hershey’s cocoa
1 ¼ c. sugar
1/3 c. cornstarch
¼ tsp. Salt
3 c. milk
3 TBLS. Butter or margarine
1 ½ tsp vanilla
1 baked pie crust, cooled or a graham cracker crust
1.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt.
2.) Gradually add milk to dry ingredients, stirring until smooth.
3.) Cook over medium heat stirring constantly until mixture boils. Boil 1 minute, remove from heat.
4.) Remove from heat; stir in butter and vanilla.
5.) Pour into pie crust, cool.
6.) Top with meringue or cool whip.
E-Z Cake Recipes
NO EGGS,NO OIL ,NO WATER .......JUST SODA AND MIX.
CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX….ORANGE SODA
PINEAPPLE MIX….PINEAPPLE SODA
SPICE MIX…..ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS.
(P.S.PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip.
5 Minute Key Lime Pie
¼ ¼1/4 cup water
1 pkg. (4 serving size) sugar-free lime flavor Jell-o (gelatin)
2 containers (6 oz. Ezch) fat-free (Weight Watcher’s) Key Lime Pie yogurt
1 8oz. tub fat-free whipped topping
1 reduced-fat graham cracker pie crust
1.) Heat water to boiling in microwave, whisk in gelatin.
2.) In large bowl combine gelatin %26amp; yogurt.
3.) Fold in whipped topping.
4.) Spread in pie crust.
5.) Refrigerate until set.
W. W. points:
Whole pie = 1215 calories = 26 points
1/5 pie = 243 calories = 5 points
1/6 pie = 202 calories = 4 points
1/8 pie = 151 calories = 3 points
CAKE MIX COOKIES
White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar
Mix all ingredients, except powdered sugar.
Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.
Roll in sugar until it is an approximate shape of a ball.
Place ion a lightly greased cookie sheet.
Bake at 350 degrees about 18 minutes, until lightly browned.
Cool on wire racks. Makes about 4 dozen cookies.
(Use any flavoring or cake mix you desire.)
No-Bake Peanut Butter Squares
Ingredients::
1/2cup (1 stick) butter or margarine
2 cups (sifted) powdered sugar
1 1/2 cups graham cracker crumbs
1 cup peanut butter
1 1/2 Pkg. (12 squares) Semi-Sweet Baking Chocolate
½ cup milk (optional)
Directions:
Line 13” x 9” baking pan with foil, with ends of foil extending over sides of pan. Set aside.
Melt butter in large microwavable bowl on HIGH 1.5 ½- 2½ minutes or until melted.
ADD sugar, graham cracker crumbs %26amp; peanut butter……and milk if needed. Mix well spread into prepared pan.
Microwave chocolate 1.5 – 2 minutes or until meltedm stirring after each minute. Cool slightly; pour %26amp; spread over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set.
LIFT from pan, using foil handles. Cut all the way through dessert into squares.
(I used the milk…was easier to spread in pan….I’ve made this also…not bothering to line pan with foil…or not scoring before refrigerating…….served from pan…..let it sit at room temperature before cutting…about 15 – 20 minutes..…easier to cut into serving pieces).
Whipped Cream Frosting
COOK UNTIL THICK:
1 cup milk
4 TBLS. Flour
set aside to cool
BEAT:
Together….3 minutes
½ cup margarine
½ cup shortening (Crisco…NOT cooking oil)
ADD:
1 cup sugar
(1/4 cup at a time, beat thorouhly)
1 tsp. Vanilla
ADD :
Gradually add flour %26amp; milk mixture
BEAT:
Until the consistency of
Whipped Cream
Here are a couple of very easy to make recipes -- one for breakfast, a soup, a appetizer and dessert too! These are easy enough for any cook, especially a beginner -- good luck with your cookbook.
Blueberry Stuffed French Toast (serves 10 - 12)
Ingredients:
8 Ounces cream cheese
12 Slices white bread
1-1/2 Cups frozen blueberries
12 Eggs
2 Cups milk
1/3 Cup maple syrup
Instructions:
Thickly spread cream cheese on 6 slices of white bread.
Place bread (cream cheese side up) on the bottom of a greased 9 x 13 inch baking dish.
Evenly distribute blueberries on top of the bread.
Cube the remaining 6 slices of white bread and sprinkle over the blueberries.
Combine eggs, milk, and maple syrup and mix well.
Pour this mixture over bread cubes.
Refrigerate overnight.
Bake at 350 degrees for 1 hour
(1/2 hour covered with aluminum foil, 1/2 hour uncovered). Serve with maple syrup.
Easy Pound Cake (serves 12)
Ingredients:
1 box yellow Duncan Hines Butter Recipe cake mix (must be this kind)
6 eggs
¾ cup oil
8 oz. sour cream
¾ cup sugar
1 tsp of extract – vanilla, lemon, orange, almond or strawberry.
Glaze
¾ cup powdered sugar
6 Tablespoons melted butter
½ teaspoon vanilla
Milk to thin as needed
Instructions:
Pre-heat oven to 325
Grease a bundt or angel food pan
Mix all ingredients until well blended and pour into greased pan
Bake at 325 for 1 hour or longer as needed.
Mix Together last 4 ingredients and spread on cake while hot.
**Variations: Can also be made using the Chocolate Butter Recipe mix and vanilla, almond, mint or chocolate extract
Honey Bun Cake (serves 9 - 12)
Ingredients:
1 box yellow cake mix
4 eggs
¾ cup oil
8 oz. sour cream
½ cup sugar
1 cup brown sugar
4 teaspoons cinnamon
1 cup raisins
¾ cup powdered sugar
6 Tablespoons melted butter
½ teaspoon vanilla
Milk to thin as needed
Instructions:
Pre-heat oven to 300
Grease a 9x13 pan
Mix first 5 ingredients and pour into greased 9x13 pan
Mix Together the next 3 ingredients. Sprinkle over top of cake %26amp; swirl mixture with a knife.
Bake at 300 for 1 hour or longer as needed.
Mix Together last 4 ingredients and spread on cake while hot.
Strawberry Soup (serves 4)
Ingredients:
3 cups fresh strawberries, hulled and rinsed or frozen strawberries (NOTE: If using frozen strawberries use only 1 cup of water)
½ cup sugar
½ cup sour cream
1 ½ cup ice water
½ cup chilled white wine
Instructions:
Put all ingredients in a blender and puree until smooth. Cove and chill very thoroughly before serving.
If using frozen strawberries you will not have to chill the soup if you serve immediately.
Dried Beef Cheese Ball
Ingredients:
16 oz cream cheese
3 - 4 chopped green onions, tops too
1 small can chopped black olives, drained
1 jar dried beef, chopped
1/2 tsp Accent or seasoning salt
1 tsp Worcestershire sauce
Instructions:
Combine all ingredients in a bowl and then put in your serving dish and chill at least 4 hours.
Serve with crackers or can stuff celery with it too.
here are some sites that teaches you. i learnt cooking from these sites too and it's works. before that, i recommend you to watch chef nigella lawson at http://www.youtube.com . she has the fastest, easiest and delicious recipes. really good. i learn cooking, baking, etc from her and get the full recipes from foodnetwork.com and foodtv.ca
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.taste.com.au
http://www.myrecipes.com
http://www.rachelraymag.com/recipes
http://www.kuali.com
http://www.joyofbaking.com
http://www.mrbreakfast.com
http://www.marthastewart.com
http://www.dyannbakes.com
http://www.dianasdesserts.com
http://www.bettycrocker.com
http://www.lifestylefood.com.au/home
http://www.abc.net.au/kyliekwong
http://www.ming.com/simplyming/
if you want to watch them cooking, can thru, their sites and learn cooking. if not, go to http://www.youtube.com and find for the chefs.
homecook chef nigella lawson = fast, easy and delicious
chef anna olson = dessert and pastry chef
chef giada de laurentiis = italian food
chef rachel ray = creative, and delicious food
chef donna dooher = a good teacher, easy, delicious but professional
chef kylie kwong, chef amy beh and chef ming tsai = chinese chefs
im thinking of preparing for motjetrs day too!...but im coming up with cookies...here are he recipe and procedure
1/3 cup butter flavored Crisco
1/4 cup lard (may substitute Crisco)
3/4 stick butter
1 cup white granulated sugar
1/3 cup dark brown sugar, packed
1 Tablespoon blackstrap molasses
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon allspice
2 eggs
1 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons rum
1 teaspoon vanilla
1/2 cup raisins and/or craisins
3/4 cup chopped pecans, walnuts, or macadamias
1/2 cup semi-sweet chocolate chips
1 scant teaspoon salt
2 1/4 cups flour
1/3 cup oatmeal
In a mixer, combine Crisco, lard, and butter, and whip until light. Crisco and lard are combined to create a cookie which doesn't spread too thinly, has a slightly crispy exterior, and a soft chewy center. The butter is for flavor. Substitute at your own risk!
Slowly add the white granulated sugar and continue beating until very light and fluffy. Stir in the spices, baking powder and salt. Add the two eggs and mix only to combine. In a separate bowl, add hot water to the brown sugar along with the baking soda. When dissolved, add this to the sugar and spice mixture to combine. Add the oatmeal.
Slowly stir in the flour, stopping occasionally to scrape down the sides of the bowl. Stir in the rum and vanilla. Limit your mixing of the dough to about one minute once the flour has been added, in order to avoid a tough cookie. Stir in the chocolate, nuts, and raisins.
Using two spoons, drop by rounded tablespoonfuls onto greased cookie sheets and bake in pre-heated 375 degree oven on the middle shelf until cookies are lightly browned along edges and barely golden on top. This will take about 7-10 minutes depending on the size of each cookie and the temperature of your oven.
and you can also try making an Italian Spaghetti:
1 lb Ground Beef
1/2 c Chicken Broth
1/2 lb Bulk Spicy Italian Sausage
1 pk (8oz) Chopped Fresh Mushroom
1 lg Onion; chopped
1 ts Italian Seasoning
Clove Garlic; minced
1 ts Seasoned Salt
1 cn (28oz) Tomatoes *
Bay Leaf
1 cn (6oz) Tomato Paste
1 lb Uncooked Spaghetti
Instructions
* Cut up and UN-drained In dutch oven, cook beef, sausage, onion and garlic. Drain. Ann next 7 ingredients. Simmer 30 mins. Prepare spaghetti according to package instructions. Drain. Serve sauce over hot spaghetti with grated Parmesan cheese.
or brownies...
Ingredients:
* 3/4 cup all-purpose flour
* 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1/4 teaspoon salt
* 1/2 cup (1 stick) butter, cut in pieces
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 3 large eggs, divided
* 2 teaspoons vanilla extract
* 1 cup chopped pecans
* 3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
* 1/2 cup caramel ice cream topping
* 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Directions:
PREHEAT oven to 350° F. Grease 8-inch-square baking pan.
COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
**here is a link to view this brownies
http://www.verybestbaking.com/recipes/de…
------------------- Double Chocolate Chunk Cookies
Ingredients:
* 2 cups all-purpose flour
* 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) butter or margarine, softened
* 2/3 cup granulated sugar
* 2/3 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
Directions:
PREHEAT oven to 350º F.
COMBINE flour, cocoa, baking soda and salt in a medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
http://www.verybestbaking.com/recipes/de…
------------------------ SWIRLED™ Turtle Brownies
Ingredients:
* 1 1/3 cups all-purpose flour
* 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 1/2 cups packed brown sugar
* 3/4 cup (1 1/2 sticks) butter, softened
* 2 teaspoons vanilla extract
* 2 large eggs
* 1 2/3 cups (10-ounce package) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate %26amp; Caramel Morsels, divided
* 1 cup chopped pecans, divided
* Caramel sauce or ice cream topping
* Vanilla ice cream (optional)
Directions:
PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan.
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup morsels and 1/2 cup nuts. Spread into prepared baking pan. Sprinkle remaining morsels and remaining nuts over top.
BAKE for 25 to 30 minutes or until wooden pick inserted 2 inches from outer edge comes out clean. Cool completely in pan on wire rack. Drizzle with caramel sauce before or after cutting into squares. Serve with ice cream.
http://www.verybestbaking.com/recipes/de…
-------------------- Caramel 'n Chocolate Pecan Bars
Ingredients:
* 2 cups all-purpose flour
* 1 cup packed brown sugar
* 1/2 cup butter, softened
* 1 cup pecan halves
* 2/3 cup butter, (we recommend LAND O LAKES® Butter)
* 1/2 cup packed brown sugar
* 1 cup NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
Directions:
PREHEAT oven to 350° F.
FOR CRUST:
BEAT flour, sugar and butter in large mixer bowl until mixture resembles fine crumbs. Press onto bottom of ungreased 13 x 9-inch baking pan. Place pecans evenly over unbaked crust.
FOR FILLING:
COMBINE butter and sugar in medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil, stirring constantly, for 1 minute. Pour evenly over pecans.
BAKE for 18 to 22 minutes or until bubbly. Sprinkle with morsels; let stand for 2 to 3 minutes or until morsels are shiny. Swirl morsels, leaving some whole for marbled effect. Cool completely in pan on wire rack; cut into bars. Store in an airtight container.
http://www.verybestbaking.com/recipes/de…
No comments:
Post a Comment