Zebra Brownies July 26, 2009

Layer #1: 

1 c soft butter

2 c sugar

1 c cocoa

4 eggs

1 c flour

1 tsp vanilla

Layer #2:

3 – 8 ounce pkg cream cheese, softened

1 1/2 c sugar

5 eggs

1/2 tsp vanilla

1/2 c flour

sugar and sliced almonds

Layer #1:

Cream butter and 2 c sugar on high speed with electric mixer.  Add cocoa and 4 eggs, mix thoroughly on low speed.  Add 1 c flour and 1 tsp vanilla and mix well. 

Layer #2: 

Cream together cream cheese and 1 1/2 c sugar on high speed.  Add 5 eggs and mix on low.  Add 1/2 tsp vanilla and 1/2 c flour, mix on low. 

 Grease 9×13 pan.

Put 3/4 of cocoa mixture in pan.  Spoon in all of the cream cheese mixture.  Swirl.  Add rest of cocoa mixture and gently swirl.  Sprinkle with sugar and almonds.

Bake 350 (325 for glass pans) for 45 – 55 minutes.

Oven Carmel Corn October 30, 2007

1 c peanuts (optional)

20 c popped popcorn

2 c brn sugar

1/2 c corn syrup

1 c butter

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla extract

Combine brown sugar, butter and salt.  Bring to a rapid boil for 5 minutes.  Add baking soda and vanilla.  Stir and pour over popcorn and peanuts immediately.  Spread in large baking pan (15 x 11).  Bake 1 hour @ 250 degrees, stirring every 15 minutes.  Stores and freezes well.

Aunt Sallys June 5, 2007

These were my favorite cookies when I was growing up. I don’t know if it was the actual cookie or the name that I liked best - probably both.

 1 c sugar

2 c Crisco

2 egg yolks

12 c molasses

5 1/2 c flour

2 tsp cream of tartar

4 tsp baking soda

2 tsp salt

1 T cinnamon

1 T ginger

1 c sour milk

~~~~

1 1/2 c sugar

1/2 tsp white vinegar

1/2 c water

18 large marshmallows

2 egg whites

1 1/2 c powdered sugar

1 tsp vanilla extract

Cream 1 c sugar and Crisco.  Stir in yolks and molasses.  Combine the dry ingredients,  stir them, and the sour milk, into the molasses mixture.  Cover and refrigerate for 30 minutes.

On lightly floured surface, roll dough and cut out 1/2 inch thick cookies with a floured (empty and cleaned) Spam can.  Place one inch apart on an ungreased baking sheet, and bake in a preheated 350 oven for 8 – 10 minutes, until lightly browned. Remove to cooling racks.

Combine 1 1/2 c sugar, vinegar, water and marhmallows.  mix well and place over a pot of simmering water.  When the marshmallows have melted, stir in the egg whites.  Remove from heat and beat w electric mixer for 6 minutes.  Stir in the vanilla and powdered sugar until well blended. Frost cooled cookies.

Cowboy Cookies February 24, 2007

1 c butter

3/4 c brn sugar

3/4 c white sugar

2 eggs

1 tsp vanilla

2 c flour (I use a combo of white & ww)

1/2 tsp salt

1/2 tsp baking soda

1 1/2 c oatmeal

1/2 c chopped nuts or wheat germ

6 ounces chocolate chips

1 c raisins

Cream butter with sugars; add eggs and vanilla.  Combine flour, salt and baking soda; add to sugar mixture.  Drop by spoonfuls onto ungreased cookie sheet.  Bake 13 – 15 minutes at 350.

Peanut Butter Trail Mix Bars January 23, 2007

3 c Rice Krispies

3 c oats

1 1/2 c raisins

1/2 c sunflower seeds (or flax seeds, or other chopped nuts)

1 c honey

2 c  natural peanut butter

 1 tsp vanilla

1 c chocolate chips (optional)

combine cereal, raisins, sunflower seeds and chocolate chips in a large bowl.  Heat  honey in a pan over medium heat, until it comes to a boil.  Remove from heat and add peanut butter and vanilla, stir until peanut butter is melted.  Pour over cereal mixture, mix well.  Press mixture into an oiled 15×10x1 inch baking pan.  When cool, cut into squares.

Dirt Balls January 10, 2007

1 c almonds

1 c pitted dates

1/3 c raisins

3 tbsp cocoa or carob powder

1 tsp vanilla

Grind almonds in food processor.  Add remaining ingredients and pulse until mixed.  Form into balls (best if slightly chilled before forming).  Great chilled or frozen.

Peanut Butter Cookies July 31, 2006

I bring cookies to the National Night Out block party each year. This year I’m making peanut butter cookies again (being that I detest peanut butter, it insures that I won’t eat them all myself).

½ cup sugar

½ cup firmly packed brown sugar

½ cup butter, softened

½ cup peanut butter (I usually use Krema brand crunchy pb)

2 tablespoons milk

1 teaspoon vanilla

1 egg

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

Sugar 

Heat oven to 375 F.  In large bowl, beat sugar, brown sugar and butter until light and fluffy. Add peanut butter, milk, vanilla and egg; blend well.  Stir in flour, baking soda and salt; mix well.  Shape dough into 1-inch balls.  Place 2 inches apart on ungreased cookie sheets.  Flatten in crisscross pattern with fork dipped in sugar.  

Bake at 375 F for 10 to 12 minutes or until golden brown.  Immediately remove from cookie sheets.  Cool completely.

Ginger Snaps July 28, 2006

I’m told that my husband’s first spoken word, as a baby, was ”cookie.”  His earliest memories include being at his grandma’s farm, begging for homemade ginger snaps out of the red cookie tin on the counter.  

1 c sugar

¾ c butter, softened

¼ c molasses

1 egg

2 ¼ c flour

2 tsp baking soda

1 tsp cinnamon

½ tsp salt

½ tsp ginger

½ tsp cloves

¼ tsp nutmeg

¼ c sugar 

In large bowl, beat 1 c sugar, butter, molasses and egg until light and fluffy.  Stir in remaining ingredients except ¼ c sugar; mix well.  Cover and refrigerate 1 hour for easier handling. 

Heat oven to 350 F.  Shape dough into 1-inch balls; roll in ¼ c sugar. Place 2 inches apart on ungreased cookie sheets.  Bake at 350 F for 8 to 12 minutes or until set.