Scotchie Pan Cookies

Scotchie Pan Cookies
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Scotchie Pan Cookies
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Ingredients
Instructions
  1. Preheat oven to 375°.
  2. In small bowl combine flour, baking powder, soda, and salt. Set aside.
  3. In large bowl combine butter, brown sugar, eggs and water, beat until creamy.
  4. Gradually add flour mixture.
  5. Stir in oats, butterscotch chips, and orange extract.
  6. Spread in greased 15”x10” jelly roll pan.
  7. Bake for 20-25 minutes. Cool completely and cut into 2” squares. Makes 35.
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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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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.
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Brian’s Apple Brownies

Brian's Apple Brownies
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Brian's Apple Brownies
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Ingredients
Instructions
  1. Heat oven to 350. Grease a 15 1/2x10 1/2x 1 inch jelly-roll pan.
  2. Mix flour, baking soda, salt and cinnamon in a large bowl.
  3. Whisk oil and eggs in another large bowl until blended and smooth.
  4. Stir in sugar and vanilla.
  5. Stir in flour mixture until blended.
  6. Stir in apples, nuts and raisins, if using. Mixture will be very stiff.
  7. Spread evenly in prepared pan. Bake 40 to 45 minutes until top is golden and toothpick comes out clean. Let cool completely on wire rack. Cut into 40 squares.
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Apricot-Oatmeal Bars

Apricot-Oatmeal Bars
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Apricot-Oatmeal Bars
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Ingredients
Instructions
  1. Preheat oven to 325 degrees. Lightly oil an 8 by 12-inch baking dish or coat it with nonstick cooking spray; set aside.
  2. In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until no lumps of brown sugar remain.
  3. Drizzle oil and fruit juice over the oats and mix in with your fingertips until evenly moistened and crumbly.
  4. Set aside 1/2 cup for the topping; press the remainder evenly in the bottom of the prepared baking dish.
  5. Spread apricot preserves over the top. Sprinkle with the reserved oat topping.
  6. Bake for 30 to 40 minutes, or until golden. Let cool in the baking dish on a rack. Cut into 15 bars. Store at room temperature in an airtight container. Makes 15 bars.
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Apricot-Oatmeal Bars

Apricot-Oatmeal Bars
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Apricot-Oatmeal Bars
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Ingredients
Instructions
  1. Preheat oven to 325 F. Lightly oil an 8 12 inch baking dish or coat it with nonstick cooking spray and set aside.
  2. Combine first 5 ingredients in a bowl with fingertips until no lumps of brown sugar remain.
  3. Drizzle oil and fruit juice over oats and mix in with fingertips until evenly moistened and crumbly. Set aside half for the topping.
  4. Press the remainder evenly in bottom of prepared baking dish.
  5. Spread apricot preserves over top.
  6. Sprinkle with reserved oat topping.
  7. Bake 30-40 minutes, or until golden. Let cool in baking dish on a rack. Cut into bars and store at room temperature in an airtight container. This recipe serves 15.
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Apple Crumb Squares

Apple Crumb Squares
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Apple Crumb Squares
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Ingredients
Instructions
  1. Preheat oven to 375 F.
  2. Combine all ingredients, except applesauce and nuts, in a bowl. Mix until crumbly.
  3. Reserve 1 cup mixture. Press remaining mixture onto bottom of greased 13 x 9 inch baking pan.
  4. Bake 13-15 minutes. Cool.
  5. Spread applesauce over partially baked base and sprinkle with nuts. Sprinkle reserved 1 cup oatmeal mixture over filling.
  6. Bake 13-15 minutes or until golden brown. Cool and cut into 2 inch squares. This recipe serves 20.
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Fig Newtons # 2

Fig Newtons # 2
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Fig Newtons # 2
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Ingredients
Dough
Filling
Instructions
  1. In a large bowl, beat butter and sour cream until light. Gradually add brown. sugar, beating until mixture is very light & thick.
  2. Add eggs one at a time; beat in vanilla.
  3. Sift together, flour, baking powder, soda, cinnamon and salt. Add to creamed mixture, beating on low speed or by hand.
  4. Mix well and turn out on sheet of floured plastic wrap, then refrigerate for at least 2 hrs.
  5. Cut heavy stems off figs. Combine figs and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is soft.
  6. Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer.
  7. Press mixture thru food mill and cool.
  8. Preheat oven to 350 F. Cover large baking sheet with parchment or spray with food release.
  9. Divide the chilled dough into thirds and refrigerate 2 parts.
  10. Roll remaining piece on well floured surface to form rectangle about 5 x 11".
  11. Spread 1 third of fig filling slightly to one side of center, along the length of the dough, leaving 1/2" margin around edges. Mound filling slightly in center along whole length.
  12. Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and fold over filling. Press 2 halves together to seal. Trim edges and shape roll into a neat, half-cylinder form about 11" long and 2-2 1/2" wide.
  13. Place on prepared baking sheet. Repeat until all filling & dough is used, then bake for 25 min, or until they are slightly browned.
  14. Cool rolls somewhat on rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2" wide. Replace slices on rack. When bars are completely cool, store airtight.
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