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Chocolate Streusel Bars
1 3/4 cup all purpose flour
1 cup sugar
1/4 cup Hershey's cocoa
1/2 cup butter
1 egg
1 can (14oz.) Eagle Brand sweetened condensed milk (not evaporated)
2 cups semisweet chocolate chips (divided)
1 cup chopped nuts
Heat oven to 350 degrees. Grease a 13x9x2 baking pan. In a large bowl, stir together flour, sugar and cocoa. Cut in the butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 1/2 cups. Press remaining mixture onto bottom of prepared pan. Bake 10 mins.
Meanwhile, in a micro wave safe bowl, place sweetened condensed milk and 1 cup of chocolate chips. Microwave 1 to 1 1/2 mins. 'til chips are melted and mixture is smooth when stirred. Pour over the crust. Add nuts and remaining chips to the reserved crumb mixture. Sprinkle over top. Bake an additional 25-30 mins 'til center is almost set. Cool completely. Cut into bars.
1 3/4 cup all purpose flour
1 cup sugar
1/4 cup Hershey's cocoa
1/2 cup butter
1 egg
1 can (14oz.) Eagle Brand sweetened condensed milk (not evaporated)
2 cups semisweet chocolate chips (divided)
1 cup chopped nuts
Heat oven to 350 degrees. Grease a 13x9x2 baking pan. In a large bowl, stir together flour, sugar and cocoa. Cut in the butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 1/2 cups. Press remaining mixture onto bottom of prepared pan. Bake 10 mins.
Meanwhile, in a micro wave safe bowl, place sweetened condensed milk and 1 cup of chocolate chips. Microwave 1 to 1 1/2 mins. 'til chips are melted and mixture is smooth when stirred. Pour over the crust. Add nuts and remaining chips to the reserved crumb mixture. Sprinkle over top. Bake an additional 25-30 mins 'til center is almost set. Cool completely. Cut into bars.
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APPLE DUMP
One 21 oz can apple pie filling
1 yellow cake mix, dry
1 cup chopped pecans
1/4 lb margarine, firm
Pour filling and spread in 13x9x2 inch glass baking dish. Pour dry mix evenly over filling. Cut up margarine by slices with knife and place over mixture. Sprinkle chopped pecans. Bake 350F uncovered in a conventional oven for about 40 minutes.
One 21 oz can apple pie filling
1 yellow cake mix, dry
1 cup chopped pecans
1/4 lb margarine, firm
Pour filling and spread in 13x9x2 inch glass baking dish. Pour dry mix evenly over filling. Cut up margarine by slices with knife and place over mixture. Sprinkle chopped pecans. Bake 350F uncovered in a conventional oven for about 40 minutes.
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Chocolate Peppermint Pie
Ingredients
1 ready made vanilla wafer crust
1 cup softened butter
2 cups sifted powdered sugar
4 ounces unsweetened chocolate
4 eggs
3/4 teaspoon peppermint extract
2 teaspoons vanilla
Directions
In a large mixing bowl, beat butter and sugar together until light and fluffy. Melt chocolate in a double boiler and add to the butter mixture; beat thoroughly. Add the eggs one at a time, beating well after each egg. Fold in peppermint and vanilla. Pour filling into crust and refrigerate for 2 hours.
Ingredients
1 ready made vanilla wafer crust
1 cup softened butter
2 cups sifted powdered sugar
4 ounces unsweetened chocolate
4 eggs
3/4 teaspoon peppermint extract
2 teaspoons vanilla
Directions
In a large mixing bowl, beat butter and sugar together until light and fluffy. Melt chocolate in a double boiler and add to the butter mixture; beat thoroughly. Add the eggs one at a time, beating well after each egg. Fold in peppermint and vanilla. Pour filling into crust and refrigerate for 2 hours.
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Pineapple SURPRISE DESSERT
1 1/2 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 (3-3/4 oz.) pkg. instant vanilla pudding mix
4 c. angel cake cubes
1 (13-14 oz.) can crushed pineapple, drained
1 (2 oz.) pkg. dessert topping mix like Dream Whip
In a small mixer bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed of electric mixer until smooth and slightly thickened, about 2 minutes.
Pour pudding mixture over angel cake cubes, stirring to coat. Turn into a 8x8x2 inch baking dish. Spread drained pineapple over top. Prepare dessert topping mix according to package directions. Spread over all. Chill several hours or overnight.
Serves 6
1 1/2 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 (3-3/4 oz.) pkg. instant vanilla pudding mix
4 c. angel cake cubes
1 (13-14 oz.) can crushed pineapple, drained
1 (2 oz.) pkg. dessert topping mix like Dream Whip
In a small mixer bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed of electric mixer until smooth and slightly thickened, about 2 minutes.
Pour pudding mixture over angel cake cubes, stirring to coat. Turn into a 8x8x2 inch baking dish. Spread drained pineapple over top. Prepare dessert topping mix according to package directions. Spread over all. Chill several hours or overnight.
Serves 6
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Almond Toffee Squares
1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1 egg
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, broken into squares
1/2 cup BAKER'S ANGEL FLAKE Coconut, lightly toasted *
1/2 cup PLANTERS Slivered Almonds, toasted
BEAT butter, brown sugar, egg and vanilla in large bowl. Stir
in flour and salt. Press onto bottom of greased 13x9-inch baking
pan.
BAKE at 350?friend for 30 minutes or until edges are golden brown.
Remove from oven. Immediately place chocolate pieces on top.
Cover with foil; let stand 5 minutes or until chocolate is
softened.
SPREAD chocolate evenly over entire surface; sprinkle with
coconut and almonds. Cut into squares while still warm; cool.
Makes 32 servings, 1 square each
* How To Toast Coconut and Almonds: Place coconut and almonds
in shallow baking pan. Bake at 350?friend for 8 to 10 minutes or
until lightly browned, stirring frequently.
1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1 egg
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, broken into squares
1/2 cup BAKER'S ANGEL FLAKE Coconut, lightly toasted *
1/2 cup PLANTERS Slivered Almonds, toasted
BEAT butter, brown sugar, egg and vanilla in large bowl. Stir
in flour and salt. Press onto bottom of greased 13x9-inch baking
pan.
BAKE at 350?friend for 30 minutes or until edges are golden brown.
Remove from oven. Immediately place chocolate pieces on top.
Cover with foil; let stand 5 minutes or until chocolate is
softened.
SPREAD chocolate evenly over entire surface; sprinkle with
coconut and almonds. Cut into squares while still warm; cool.
Makes 32 servings, 1 square each
* How To Toast Coconut and Almonds: Place coconut and almonds
in shallow baking pan. Bake at 350?friend for 8 to 10 minutes or
until lightly browned, stirring frequently.
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Almond Butter Cookies
Cookie Ingredients:
Heat oven to 400 friend. Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Drizzle or pipe chocolate on cookies making tree design, if desired..
Cookie Ingredients:
- 1 cup LAND O LAKES Butter, softened
- 3/4 cup sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup real semi-sweet chocolate chips
- 2 teaspoons shortening
Heat oven to 400 friend. Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Drizzle or pipe chocolate on cookies making tree design, if desired..
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WATERGATE CAKE
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 cup club soda
1/2 cup oil
4 eggs
1/2 cup chopped PLANTERS Walnuts
2 Tbsp. powdered sugar
PREHEAT oven to 350?friend. Place cake mix, dry pudding mix, soda, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes, scraping side of bowl occasionally. Gently stir in walnuts.
POUR batter into greased and floured fluted tube pan or 10-inch tube pan.
BAKE 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar just before serving.
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 cup club soda
1/2 cup oil
4 eggs
1/2 cup chopped PLANTERS Walnuts
2 Tbsp. powdered sugar
PREHEAT oven to 350?friend. Place cake mix, dry pudding mix, soda, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes, scraping side of bowl occasionally. Gently stir in walnuts.
POUR batter into greased and floured fluted tube pan or 10-inch tube pan.
BAKE 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar just before serving.
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Cowboy Cookies
(makes 6 dozen)
Ingredients
1 cup shortening
1 cup sugar
1 cup light brown sugar, firmly packed
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups oatmeal (not instant)
1/2 cup chopped peanuts
1/2 package milk chocolate chips (about 3 oz)
1/2 package of butterscotch or peanut butter chips (about 3 oz)
Directions
Preheat oven to 350 degrees.
Cream shortening, sugars, egg and vanilla. Add all dry ingredients except the oatmeal, nuts and chips; mix thoroughly. Add oatmeal mix, then add nuts and chips and mix gently. Spray cookie sheets lightly with nonstick cooking spray and drop dough onto sheets by rounded tablespoonfuls. Bake for 10 min. or until lightly golden
(makes 6 dozen)
Ingredients
1 cup shortening
1 cup sugar
1 cup light brown sugar, firmly packed
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups oatmeal (not instant)
1/2 cup chopped peanuts
1/2 package milk chocolate chips (about 3 oz)
1/2 package of butterscotch or peanut butter chips (about 3 oz)
Directions
Preheat oven to 350 degrees.
Cream shortening, sugars, egg and vanilla. Add all dry ingredients except the oatmeal, nuts and chips; mix thoroughly. Add oatmeal mix, then add nuts and chips and mix gently. Spray cookie sheets lightly with nonstick cooking spray and drop dough onto sheets by rounded tablespoonfuls. Bake for 10 min. or until lightly golden
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Applesauce Spice Bars
1 cup sugar
1/3 cup Butter, softened
1 egg
1 1/2 cups all-purpose flour
1 1/2 cups applesauce
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
Frosting Ingredients:
Heat oven to 350F. Spray 13x9-inch baking pan with no-stick cooking spray. Set aside.
Combine sugar, 1/3 cup butter and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining ingredients except raisins. Beat, scraping bowl often, until well mixed. Stir in raisins by hand.
Spoon batter into prepared pan. Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients except pecans in small bowl. Beat at medium speed, scraping bowl often, until smooth. Frost cooled bars; sprinkle with pecans. Cut into bars..
Yield: 4 dozen bars
1 cup sugar
1/3 cup Butter, softened
1 egg
1 1/2 cups all-purpose flour
1 1/2 cups applesauce
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
Frosting Ingredients:
- 2 cups powdered sugar
- 1/4 cup Sour Cream
- 2 tablespoons Butter, softened
- 2 teaspoons vanilla
- 1/3 cup chopped pecans
Heat oven to 350F. Spray 13x9-inch baking pan with no-stick cooking spray. Set aside.
Combine sugar, 1/3 cup butter and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining ingredients except raisins. Beat, scraping bowl often, until well mixed. Stir in raisins by hand.
Spoon batter into prepared pan. Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients except pecans in small bowl. Beat at medium speed, scraping bowl often, until smooth. Frost cooled bars; sprinkle with pecans. Cut into bars..
Yield: 4 dozen bars
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Chocolate Lover's Cake
Cake Ingredients:
1 1/2 cups butter softened
1 2/3 cup sugar
6 eggs
2 2/3 cups all purpose flour
1 cup unsweetened cocoa powder
6 Tbls. baking powder
3/4 cup finely ground almonds
2 tsp. vanilla
1/2 cup boiling water
Preheat oven to 350 degrees. Line two 9" cake pans with baking paper and grease the pans. In a large mixing bowl, cream together the butter and sugar. Add one egg at a time mixing well between each egg. In a separate bowl, mix together flour, cocoa powder, baking powder and almonds. Add dry mixture to the butter mixture a little at a time. Mix in vanilla. Pour in boiling water, mix well. Put batter in cake pans and bake just until set in the middle (30 -45 mins.) Do not overbake. Cool the cakes and cut each in half horizontally.
Frosting:
6 Tbls. butter
7 oz. semisweet chocolate, chopped
2 eggs
7 oz. powdered sugar
Melt butter and chocolate in double boiler. Beat together the eggs and the powdered sugar. ....add choc. & butter mixture. Use 2/3 of the frosting to sandwich the 4 layers together. Frost the top & sides of cake with the rest of the frosting. Refrigerate the cake to set the frosting.
Cake Ingredients:
1 1/2 cups butter softened
1 2/3 cup sugar
6 eggs
2 2/3 cups all purpose flour
1 cup unsweetened cocoa powder
6 Tbls. baking powder
3/4 cup finely ground almonds
2 tsp. vanilla
1/2 cup boiling water
Preheat oven to 350 degrees. Line two 9" cake pans with baking paper and grease the pans. In a large mixing bowl, cream together the butter and sugar. Add one egg at a time mixing well between each egg. In a separate bowl, mix together flour, cocoa powder, baking powder and almonds. Add dry mixture to the butter mixture a little at a time. Mix in vanilla. Pour in boiling water, mix well. Put batter in cake pans and bake just until set in the middle (30 -45 mins.) Do not overbake. Cool the cakes and cut each in half horizontally.
Frosting:
6 Tbls. butter
7 oz. semisweet chocolate, chopped
2 eggs
7 oz. powdered sugar
Melt butter and chocolate in double boiler. Beat together the eggs and the powdered sugar. ....add choc. & butter mixture. Use 2/3 of the frosting to sandwich the 4 layers together. Frost the top & sides of cake with the rest of the frosting. Refrigerate the cake to set the frosting.
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CHOCOLATE PHILADELPHIA TUNNEL CAKE
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar
1 egg
2 tsp. vanilla, divided
1 pkg. (2-layer size) chocolate cake mix
1 cup powdered sugar
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
PREHEAT oven to 350?friend. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 2 pkg. cream cheese, the granulated sugar, egg and 1 tsp. of the vanilla in medium bowl with electric mixer on medium speed until well blended; set aside.
PREPARE cake batter as directed on pkg.; pour half of the batter into prepared pan. Spoon cream cheese mixture in ring around center of cake batter; cover with remaining cake batter.
BAKE 45 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 30 min. Loosen cake from side of pan; invert onto serving platter. Cool completely.
BEAT remaining 1 tsp. vanilla, the powdered sugar, 2 oz. cream cheese and the milk with wire whisk until well blended. Drizzle over cake. Let stand until set.
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar
1 egg
2 tsp. vanilla, divided
1 pkg. (2-layer size) chocolate cake mix
1 cup powdered sugar
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
PREHEAT oven to 350?friend. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 2 pkg. cream cheese, the granulated sugar, egg and 1 tsp. of the vanilla in medium bowl with electric mixer on medium speed until well blended; set aside.
PREPARE cake batter as directed on pkg.; pour half of the batter into prepared pan. Spoon cream cheese mixture in ring around center of cake batter; cover with remaining cake batter.
BAKE 45 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 30 min. Loosen cake from side of pan; invert onto serving platter. Cool completely.
BEAT remaining 1 tsp. vanilla, the powdered sugar, 2 oz. cream cheese and the milk with wire whisk until well blended. Drizzle over cake. Let stand until set.
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Cappucino Butter Cookies
Cookie Ingredients:
Combine hot water and coffee granules in small bowl; stir until coffee granules are dissolved.
Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, until creamy. Add coffee. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
Divide dough into thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).
Heat oven to 400F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.
Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted (4 to 6 minutes). Dip half of each cookie into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated. .
Yield: 3 dozen cookies
Cookie Ingredients:
- 1/4 cup hot water
- 1 tablespoon instant coffee granules
- 1 cup LAND O LAKES Butter, softened
- 1 cup sugar
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
- 2 tablespoons shortening
Combine hot water and coffee granules in small bowl; stir until coffee granules are dissolved.
Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, until creamy. Add coffee. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
Divide dough into thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).
Heat oven to 400F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.
Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted (4 to 6 minutes). Dip half of each cookie into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated. .
Yield: 3 dozen cookies
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Easier Than Apple Pie
1 refrigerated pie crust
3/4 cup sugar
2 Tbls. corn starch
1 Tbls. ground cinnamon
4 cups apples, peeled and thinly sliced
1 egg white lightly beaten
1 tsp. sugar for glaze
Prepare crust as directed on pkg. Place on foil lined baking sheet. If necessary, press out any folds.
Mix 3/4 cup sugar, cornstarch and cinnamon. Toss with apple slices. Spoon into center of crust, spreading to within 2 inches of edge. Fold
the 2" edge of crust over the apples, pleating as needed. Brush crust with egg white; sprinkle with 1 tsp. sugar.
Bake in preheated 425 degree oven for 20 mins or 'til apples are tender. Cool slightly before serving.
1 refrigerated pie crust
3/4 cup sugar
2 Tbls. corn starch
1 Tbls. ground cinnamon
4 cups apples, peeled and thinly sliced
1 egg white lightly beaten
1 tsp. sugar for glaze
Prepare crust as directed on pkg. Place on foil lined baking sheet. If necessary, press out any folds.
Mix 3/4 cup sugar, cornstarch and cinnamon. Toss with apple slices. Spoon into center of crust, spreading to within 2 inches of edge. Fold
the 2" edge of crust over the apples, pleating as needed. Brush crust with egg white; sprinkle with 1 tsp. sugar.
Bake in preheated 425 degree oven for 20 mins or 'til apples are tender. Cool slightly before serving.
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Valentine's Day Treat.........
Chocolate Fondue
8 oz Chopped semisweet chocolate
1 1/4 c Sweetened condensed milk
1/3 c Milk
--------------------------DIPPERS----------------
Angel cake
Pound cake
Brownie squares
Marshmallows
Dried apricots
Whole strawberries
Banana slices
Pineapple chunks
Melt chocolate. Stir in condensed milk and milk;
heat through. Transfer to fondue pot; keep warm.
Serve immediately. Stir in additional warm milk as
needed to thin.
Chocolate Fondue
8 oz Chopped semisweet chocolate
1 1/4 c Sweetened condensed milk
1/3 c Milk
--------------------------DIPPERS----------------
Angel cake
Pound cake
Brownie squares
Marshmallows
Dried apricots
Whole strawberries
Banana slices
Pineapple chunks
Melt chocolate. Stir in condensed milk and milk;
heat through. Transfer to fondue pot; keep warm.
Serve immediately. Stir in additional warm milk as
needed to thin.
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Babe Ruth Bars....
These taste like the candy bar."
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate
chips
2/3 cup peanuts
In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated
Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars
These taste like the candy bar."
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate
chips
2/3 cup peanuts
In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated
Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars
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Hellman's/Best Foods Chocolate Mayo. Cake
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cup sugar
1 tsp. vanilla
1 cup Hellman's or Best Food's Mayonnaise
1 1/3 cup water
Preheat oven to 350 degrees. Grease and lightly flour two 9" round cake pans; set aside. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In a large bowl, with mixer at high speed, beat eggs, sugar and vanilla for 3 mins 'til light and fluffy. Beat in the mayo. at low speed 'til blended well. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 mins. or 'til toothpick inserted in center comes out clean. Cool 10 mins. on wire racks; remove from pans and cool completely. Frost if desired or sprinkle with powdered sugar
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cup sugar
1 tsp. vanilla
1 cup Hellman's or Best Food's Mayonnaise
1 1/3 cup water
Preheat oven to 350 degrees. Grease and lightly flour two 9" round cake pans; set aside. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In a large bowl, with mixer at high speed, beat eggs, sugar and vanilla for 3 mins 'til light and fluffy. Beat in the mayo. at low speed 'til blended well. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 mins. or 'til toothpick inserted in center comes out clean. Cool 10 mins. on wire racks; remove from pans and cool completely. Frost if desired or sprinkle with powdered sugar
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Magic Peanut Butter Middles
"Chocolate cookie with a surprise peanut butter center."
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
powder
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
1 egg
3/4 cup confectioners' sugar
3/4 cup peanut butter
In small bowl blend flour, cocoa and baking soda. Mix until well blended.</
In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside
To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.</
Roll filling into 30 - 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar
Bake at 375 degrees friend (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.
"Chocolate cookie with a surprise peanut butter center."
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
powder
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
1 egg
3/4 cup confectioners' sugar
3/4 cup peanut butter
In small bowl blend flour, cocoa and baking soda. Mix until well blended.</
In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside
To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.</
Roll filling into 30 - 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar
Bake at 375 degrees friend (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.
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THIN MINTIES
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter
1/3 cup milk (I used skim)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter
1/3 cup milk (I used skim)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 center manager) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F before slicing your cookies.
Slice dough into rounds not more than 1/4 inch thick and place on a parchment lined baking sheet. Cookies will not spread very much.
Bake at 375F for 13-15 minutes. Cookies should be crisp when they cool.
Drizzle with melted chocolate, if desired.
Makes 3 1/2-4 dozen thin cookies.
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CHOCOLATE PISTACHIO CAKE presented by Brook Farm Inn
1 yellow cake mix (without pudding in the mix)
1 box pistachio pudding
1/2 cup orange juice
1/2 cup water
4 eggs
1/2 cup oil
3/4 cup chocolate syrup
1. Combine all ingredients except chocolate syrup.
2. Beat 2 minutes at medium speed.
3. Pour 3/4 of batter into greased tube pan
4. Add chocolate syrup to remaining batter. Pour over batter in pan.
5. Bake at 350 for one hour.
6. Cool in pan 10 min., then finish cooling on rack.
7. Sprinkle with confectioner's sugar.
1 yellow cake mix (without pudding in the mix)
1 box pistachio pudding
1/2 cup orange juice
1/2 cup water
4 eggs
1/2 cup oil
3/4 cup chocolate syrup
1. Combine all ingredients except chocolate syrup.
2. Beat 2 minutes at medium speed.
3. Pour 3/4 of batter into greased tube pan
4. Add chocolate syrup to remaining batter. Pour over batter in pan.
5. Bake at 350 for one hour.
6. Cool in pan 10 min., then finish cooling on rack.
7. Sprinkle with confectioner's sugar.
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