Buttermilk Blueberry Breakfast Cake

Found this simple blueberry breakfast cake (think coffee cake only more dense and yummy!) that’s made with buttermilk. VERY tasty…

Buttermilk Blueberry Breakfast Cake
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Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.
Buttermilk Blueberry Breakfast Cake
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Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.
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Coconut Cream Pie

Coconut Cream Pie
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Coconut Cream Pie
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  4. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.
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Oatmeal Raisin Cookies Recipe

Oatmeal Raisin Cookies Recipe
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Oatmeal Raisin Cookies Recipe
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Ingredients
Instructions
  1. Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
  2. Either by hand or with electric mixer, beat butter until creamy.
  3. Add sugars; beat until fluffy, about 3 minutes.
  4. Beat in eggs one at a time.
  5. Add vanilla.
  6. Mix flour, salt, baking powder, and nutmeg together in medium bowl.
  7. Stir dry ingredients into butter-sugar mixture.
  8. Stir in oats, raisins and optional walnuts.
  9. Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
  10. Bake until cookie edges turn golden brown, 22 to 25 minutes.
  11. Let cool on cooling rack at least 30 minutes before peeling cookie from parchment.
  12. If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
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Blondies

Blondies
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Blondies
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Ingredients
Instructions
  1. Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan.
  2. Whisk together the melted butter and sugar in a bowl.
  3. Add the egg and vanilla extract and whisk.
  4. Add the flour, baking soda, baking powder, and salt, mix it all together.
  5. Add the butterscotch chips or other mix-ins.
  6. Pour into the pan and spread evenly.
  7. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve. Yield: Makes 9 blondies.
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Big Soft Ginger Cookies

Big Soft Ginger Cookies
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Big Soft Ginger Cookies
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  4. Beat in the egg, then stir in the water and molasses.
  5. Gradually stir the sifted ingredients into the molasses mixture.
  6. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  7. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  8. Bake for 8 to 10 minutes in the preheated oven.
  9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Best Big, Fat, Chewy Chocolate Chip Cookie
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Best Big, Fat, Chewy Chocolate Chip Cookie
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Ingredients
Instructions
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
  4. Beat in the vanilla, egg, and egg yolk until light and creamy.
  5. Mix in the sifted ingredients until just blended.
  6. Stir in the chocolate chips by hand using a wooden spoon.
  7. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  8. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
  9. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Cranberry Granola Bars

Cranberry Granola Bars
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Cranberry Granola Bars
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Instructions
  1. Preheat oven to 350 F.
  2. Sift together flour and baking powder in a bowl.
  3. Combine next 3 ingredients in a bowl and mix with an electric mixer on high speed until smooth. Make sure there are no lumps of brown sugar.
  4. Add dry ingredients and beat on low speed until just blended.
  5. Stir in granola and dried fruit. The batter will be very thick.
  6. Transfer batter to a lightly oiled baking dish and smooth the top.
  7. Bake 20-25 minutes, or until golden brown. This recipe serves 12.
Recipe Notes

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Cinnamon-Apple Squares

Cinnamon-Apple Squares
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Cinnamon-Apple Squares
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Ingredients
Instructions
  1. Preheat oven to 350 F. Lightly grease a 9 13 inch pan and set aside.
  2. Beat egg whites 30 seconds with an electric mixer.
  3. Add next 4 ingredients and beat 1 more minute.
  4. Stir in applesauce and fold apples into batter.
  5. Combine next 4 ingredients in a separate bowl and add to batter.
  6. Spoon mixture into prepared pan and bake 50-60 minutes or until center springs back when gently pressed. This recipe serves 16.
Recipe Notes

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Chocolate Raspberry Streusel Squares

Chocolate Raspberry Streusel Squares
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Chocolate Raspberry Streusel Squares
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Ingredients
Instructions
  1. Heat oven to 375 F.
  2. Combine flour, oats, sugars, baking powder and salt. Cut in margarine until mixture is crumbly. Reserve 1 cup for streusel; set aside.
  3. Press remaining oat mixture onto bottom of ungreased 9-inch square baking pan.
  4. Bake 10 minutes.
  5. Spread preserves over crust; sprinkle evenly with chocolate pieces.
  6. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently.
  7. Bake 30 to 35 minutes or until golden brown. Cool completely.
  8. Drizzle with melted chocolate, if desired. Cut into squares.
Recipe Notes

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Chocolate Raspberry Bars

Chocolate Raspberry Bars
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Chocolate Raspberry Bars
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Ingredients
Filling
Glaze
Instructions
  1. In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly.
  2. Press into an ungreased 9-inch square baking pan.
  3. Bake at 375 for 15-18 minutes or until browned.
  4. Spread jam over warm crust.
  5. In a small mixing bowl, beat cream cheese and milk until smooth. Add vanilla chips; beat until smooth.
  6. Spread carefully over jam layer.
  7. Cool completely. Chill until set, about 1 hour.
  8. For glaze, melt chocolate chips and shortening; spread over filling.
  9. Chill for 10 minutes. Cut into bars; chill another hour. Yield 3 dozen.
Recipe Notes

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