Oreo Cake

Submitted by Jenny Ritter Sykes

8 oz cream cheese, softened
12 oz cool whip
2 boxes french vanilla instand pudding
3 c milk
1 tsp vanilla
1 c powdered sugar
1 package Oreo's, crushed

In mixing bowl, combine all ingredients and mix well.

in 9 x 13 put half the crushed oreo's down, the entire mix and the other half on top.  Chill.

Chewy Peanut Butter Cookies

Submitted by Lisa Mariani Hackney
From Best Loved Cookies cookbook

1 butter flavor stick of Crisco
1 1/2 cups of PB
1 1/2 c of firmly packed brown sugar
2 eggs
1 14 oz can of sweetened condensed milk
2 tsp of vanilla
2 c of all purpose flour
1 tsp baking soda
1 tsp of salt ( I eliminated)
1 1/2 c of chopped pecans ( I eliminated)
1 bag of unwrapped Hershey kisses

1. Heat oven to 350

2. combine flour and baking soda in separate bowl

3. combine the shortening, brown sugar, and PB in mixer and beat at medium speed. Once well blended add eggs, sweetened condensed milk and vanilla

4. add flour until well blended and add pecans

5. drop rounded tbsp fulls  2 inches apart on ungreased cookie sheet

5. bake 1 sheet at a time @ 350 for 10 to 11 min. Do not overbake!

6. remove from oven and immediately place Hershey kiss in center

7. let cool 2 min on baking sheet and remove to cool completely

makes about 4 dozen

Aunt Charlotte's Escalloped Pineapple

Submitted by Lynsie McIllhinney

Cream together ½ cup butter ( use real butter for this, it does make a difference)
¾ cup white sugar

Add  3 eggs, beaten
4 cups SOFT bread crumbs
1 can ( 20 ounce can) crushed pineapple -do not drain

Mix well

Add  ½ cup milk

Put in buttered 2 quart casserole and bake at 350 for one hour. Should be brown on top and pull away from the sides of the dish

Fudge Puddles

Submitted by Erin Lucia

1 cup softened butter
1 cup creamy peanut butter
1 cup white sugar
1 cup dark brown sugar*
2 eggs
1 1/2 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt
Preheat to 325.
Mix butter, peanut butter, and sugars until creamy. Mix in eggs and vanilla. In a separate, smaller bowl, mix your flour, baking soda and salt. And to peanut butter mixture. Once you’ve got your dough mixed well, roll into 1 inch balls and place in greased mini-muffin pans. Bake for 14-16 minutes or until golden brown.

Immediately press center of cookies with melon baller  and then let cookies cool for 5 minutes before removing from pan. Any less time and they’ll be too soft to transfer in one piece and any longer, they might get too hard and stick/break.

For fudge filling:

1 bag semi-sweet chocolate chips**
1 can sweetened condensed milk
1 1/2 tsp vanilla.
You can use a double boiler to melt this, but I just put them in a Pyrex bowl and microwave them for 1 minute. Stir, then microwave in 20 second increments until nice and smooth. Spoon into cookies and allow a few minutes to set.

*If you want a richer taste you can use brown sugar.

**I've seen people use milk and semi sweet chocolate chips, or butter scotch and semi sweet chips. Use what combination you like.

Finished Product 

Amish Transparent Pudding Miniatures

Submitted by Angela Johnson

1 (9 inch) pie pastry (I used pie dough in a box)
1/2 cup butter, room temperature
1 cup granulated sugar
1 tablespoon light corn syrup
salt
2 large eggs
1/2 teaspoon vanilla extract
1/8 teaspoon ground mace (I used fresh nutmeg)

On a lightly floured surface, roll out pie pastry 1 inch thick

Using a 3 inch cutter, cut out 36 rounds and gently press them into shallow tart pans. Set aside. You may need to bake them in batches (I used my cupcake pan and it was fine, you don't need a tart pan)

Preheat the oven to 375 degrees

In the top of a double boiler, combine the butter, sugar, corn syrup and salt andmix by hand until well creamed. Add the eggs, one at a time, beating well until each egg is incorporated. Add the vanilla and mace and mix well.

Place the pan over hot, but not boiling water and cook, stirring occasionally, until the sugar is dissolved 10 -15 minutes, do not overcook

Fill each tart 2/3rds full (no more than 1/2 tbls) and bake directly on the oven racks for 15 - 20 minutes - or until golden. Cool slightly in the pans, then remove to wire racks to cool completely.

Store in covered containers, the layers separated by paper towels

These can be frozen.

Bailey's Irish Cream Cookies

1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp vanilla
1/2 c. Bailey's
2 1/4 c. cake flour
1/2 tsp baking soda
1/2 tsp salt
6 oz mini chocolate chips

Sift together dry ingredients and set aside. Cream together butter, sugars and egg until fluffy. Add vanilla & Bailey's. Mix dry ingredients into the creamed mixture. Drop onto baking sheets & bake at 375 for 8-10 minutes.

There's a note on my recipe that says "Push down before baking" and I can't remember why I wrote that. I'm assuming that they're a little poofy?

Pie Doughs

Mealy Pie Dough (use as a bottom crust for any fruit pie or anything that may make a flaky crust soggy)

1 lb 4 oz pastry flour
13 oz shortening
5 oz cold water
.4 oz salt
1 oz sugar (optional)

Sift the flour into a mixing bowl. Add shortening. Rub or cut shortening into flour until mixture resembles cornmeal. Dissolve salt & sugar in water. Add water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours. When chilled, portion out and roll as needed.

Flaky Pie Dough (this is best for a top crust & is very flaky)

1 lb 4 oz pastry flour
14 oz shortening
6 oz cold water
.4 oz salt
1 oz sugar (optional)

Sift the flour into a mixing bowl. Add shortening. Rub or cut shortening into flour until fat particles are the size of peas or hazelnuts. Dissolve salt & sugar in water. Add water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours. When chilled, portion out and roll as needed.

Donut Maker Donut Recipes

Submitted by Nichole Younkins

 

Sour Cream Donuts
1 1/3 c. all purpose flour
1/3 c. sugar
1 Tbsp baking powder
1/2 Tsp salt
1/2 c. milk
1/4 c. vegetable oil
1/4 c. sour cream
1 egg
1 Tsp vanilla

1. Combine dry ingredients in a mixing bowl.
2. In separate bowl whisk together remaining ingredients, except glaze or topping. Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth.
3. Fill each cooking reservoir with about 2 tablespoons of batter.
4. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
5. Glaze or coat with powdered sugar or cinnamon-sugar, as desired.Makes about 2 dozen 

Chocolate Donuts
1 1/4 c. all purpose flour
1/2 c. cocoa
1/2 c. sugar
1 Tbsp baking powder
1 egg
3/4 c. buttermilk
1/4 c. vegetable oil
1 Tsp vanilla

1. Stir dry ingredients together in mixing bowl. Add egg, buttermilk, vegetable oil and vanilla. Using a mixer on medium speed, blend until smooth.
2. Fill each cooking reservoir with about 2 tablespoons of batter.
3. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
4. Glaze or coat with powdered sugar, as desired.Makes about approximately 28 donuts

Buttermilk Spice Donuts
1/3 c. vegetable oil
1 c. sugar
2 eggs
1 1/4 c. buttermilk
1/2 Tspn vanilla
2 c. all purpose flour
4 Tspn baking powder
1/2 Tspn baking soda
1/4 Tspn salt
1 Tspn nutmeg

Cinnamon Sugar Topping
1 c. sugar
2 Tbls cinnamon

1. Beat together oil and sugar. Beat in eggs. Stir in buttermilk. Add vanilla and mix well.
2. Stir together dry ingredients. Blend flour mixture into batter, blending well.
3. Fill each cooking reservoir with about 2 Tbls of batter.
4. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
5. For cinnamon sugar topping, combine sugar and cinnamon in paper lunch-type bag. Add hot donuts to bag and shake gently until coated. Serve warm.
Makes about 3 dozen

Maple Glazed Applesauce Donuts
1/3 c. butter, softened
1/2 c. brown sugar
1/2 c. sugar
2 eggs
1 1/4 c. applesauce
2 c. all purpose flour
2 Tspn baking powder
1 Tspn baking soda
1 Tspn cinnamon
1/4 Tspn salt

1. Beat together butter, brown sugar and sugar. Beat in eggs. Beat in applesauce.
2. Combine four, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into butter mixture. Blend well.3. Fill each cooking reservoir with about 2 Tbls of batter.4. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
5. Place donuts on wire rack to cool. Makes about 2.5 dozen

Maple Glaze
1 3/4 c. sifted powdered sugar1/2 Tspn maple extract
2-2.5 Tbls milk1. Blend together powdered sugar, maple extract and 2 Tbls milk.
2. Blend in enough remaining milk, if necessary, to make a glaze consistency.
3. Dip dounuts halfway in glaze; place on wire rack and allow glaze to set up.

Chocolate Glaze for Donuts3/4 c. powdered sugar2 Tbls cocoa2 Tbls half and half1 Tspn vanilla1. Whisk all ingredients together adding more half and half if necessary for glaze consistency.
2. Dip donuts halfway in glaze; place on wire rack and allow glaze to set up.
Makes about 2/3 cup.

Vanilla Frosting or Glaze for Donuts1/4 c. melted butter1 1/3 c. powdered sugar, sifted1 Tspn vanilla1-1.5 Tbls hot water1. Combine melted butter with powdered sugar, stirring until well blended. Stir in vanilla. Blend in 1 Tbls of hot water and stir until smooth.2. Add a little of the remaining hot water, if needed, to make a frosting consistency.
Makes about 2/3 cup.

For Glaze Style: Increase hot water to 2-2.5 Tbls.

Shortbread Cookies

Submitted by Erin Lucia

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter or any cookie cutter shape you want. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature

Vanilla Almond Sugar Cookies

Submitted by Lisa Mariani Hackney

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
2 sticks salted butter, cold
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling (video on University of Cookie).

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Peppermint Bark

Submitted by Erin Lucia

Candy canes (6 ounce box of 12)
16 ounces semisweet chocolate
8 drops peppermint oil, divided
16 ounces white chocolate

Directions:

1. Prepare one 11x17x1 inch jelly roll pan. Line the pan with parchment paper, allowing overhang on all sides. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place.
   
2. Place candy canes in a large Ziploc plastic bag (I've heard of people using their food processors as well) and use a rolling pin to crush into pieces, about ¼ inch. Separate the larger pieces from the powdery crumbs by shaking the candy through a sieve. Set the larger pieces and the powdery crumbs aside.
   
   Semisweet Chocolate Layer:
3. In top of a double boiler over hot water, melt the semisweet chocolate. Or, melt chocolate in a medium heavy saucepan over low heat; stir constantly until melted so chocolate does not burn. Remove pan from heat. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
   
4. When the semisweet chocolate is melted, add 4 drops of peppermint oil and stir until thoroughly combined. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan.
   
5. Place the pan in the refrigerator and chill the chocolate until firm, 20 to 30 minutes.
   
6. Remove the pan from the refrigerator while melting the white chocolate to allow the chilled chocolate to warm a bit to help the layers adhere.
   
   White Chocolate Layer:
7. In a clean bowl, melt the white chocolate, preferably in top of a double boiler over hot water. Tip: Melting white chocolate in top of a double boiler is preferable as it burns easily when melted in a saucepan directly over heat or melted in the microwave.
   
8. When the white chocolate is melted, add 4 drops of peppermint oil and stir until thoroughly combined. Stir in the candy cane powdery crumbs.
   
9. Pour the white chocolate directly over the semisweet chocolate layer. Use a small offset spatula to quickly spread the white chocolate evenly. Tip: work quickly so the semisweet chocolate doesn’t start melting and blending into the white chocolate. But don’t worry if the chocolates start blending together it will still taste delicious.
   
10. While the white chocolate layer is still soft sprinkle the larger candy cane pieces evenly over the top. Use the back of a large spoon or serving spatula to lightly press the candies into the chocolate.
    
11. Place the pan in the refrigerator and chill the chocolate until firm, 20 to 30 minutes, or leave on the counter top and let set until firm.
    
12. When chocolate is firm, remove from the pan by grabbing the edge of the parchment paper and lifting out of the pan. Break into irregular pieces or use a sharp kitchen knife or dough scraper to cut into rectangular pieces about 2 by 4 inches.
    

Ice Cream Cake

Submitted by Lisa Mariani Hackney 

1 stick of butter
1 package of Oreos
Ice cream of your choice, 2 half gallons
1 tub of cool whip
Chocolate syrup

In a 9x13 pan, melt butter. In the mean time, crush your Oreos. Mix the whole package of Oreo crumbs into the butter and smooth onto bottom of pan to make crust. Squirt some chocolate syrup over the crust. Stick back in freezer for a bit to freeze this layer.

Next, I have found the best way to do the ice cream is to just scoop the ice cream into pan and then just work it around in a thick layer. I usually buy 2 half gallons and use all of one and most of the second.  At this point I usually put it back in the freezer.

Last, spread container of Cool Whip evenly over top.

Saucepan Oatmeal Cookies

Submitted by Jessica Guinan

1/2 c. butter
1 c. granulated sugar
1 c. packed brown sugar
2 well beaten eggs
1 1/4 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 c. quick cooking oats
1/2 c. coconut, chopped or 1 c. semisweet chocolate pieces (all optional)

Grease a cookie sheet or line with parchment & set aside. In a large saucepan, melt butter over medium-low heat. Remove from heat and stir in granulated sugar and brown sugar. Cool 5 minutes. Add eggs, one at a time, beating by hand after each just until smooth. Stir in flour, baking powder, baking soda and salt. Add oats & stir until combined. (Batter will be thick.) If desired, add coconut or chocolate. Drop batter by rounded teaspoons 3" apart on the prepared cookie sheet. (Batter may stiffen a little as it stands.) Bake in a 375 oven for 7-9 minutes or until edges are firm and golden. Cool on cookie sheet for 1 minute, then transfer to a wire rack to cool.

From The Better Homes and Gardens New Baking Book - the sidebar for this recipe says, "Dress up these super-simple cookies; Heat 1/2 c. semisweet chocolate pieces with 1 tbsp shortening over low heat just until melted, stirring occasionally. Drizzle over cooled cookies."