Toll House Slice & Bake

Toll House Slice & Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Toll House Slice & Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Instructions
  1. Preheat oven to 375°.
  2. Combine butter, sugars, and vanilla. Beat until creamy.
  3. Beat in eggs.
  4. Gradually add dry ingredients. Mix well.
  5. Stir in chocolate chips and nuts.
  6. Divide dough into halves.
  7. Bake immediately or shape in rolls and wrap in waxed paper. Refrigerate up to one week or freeze up to 8 weeks.
  8. To bake preheat oven to 375°.
  9. Cut each chilled roll into 1 inch slices and then into 4 quarters.
  10. Place on ungreased cookie sheets.
  11. Total recipe makes 12 dozen cookies.
Share this Recipe
 
Powered byWP Ultimate Recipe

Scotchie Pan Cookies

Scotchie Pan Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Scotchie Pan Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Share this Recipe
 
Powered byWP Ultimate Recipe

Peter Pumpkin Squares

Peter Pumpkin Squares
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Peter Pumpkin Squares
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Frosting
Instructions
  1. Mix first four ingredients.
  2. Add dry ingredients. Mix well.
  3. Bake in greased jelly roll ran at 350° for 25-30 minutes.
  4. Mix all ingredients for frosting.
  5. Cool and frost.
Share this Recipe
 
Powered byWP Ultimate Recipe

Peanut Chews

Peanut Chews
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Peanut Chews
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Crust
Topping
Instructions
  1. Combine ingredients with pastry blender until crumb mixture forms.
  2. Press into 9”x13” pan and bake at 350˚ for 12-15 min.
  3. Immediately sprinkle with 2-3 c. miniature marshmallows.
  4. Return to oven for 1-2 minutes, or until marshmallows puff up.
  5. Cool while preparing topping.
  6. Heat corn syrup, margarine, vanilla and chips until melted and smooth; stir in peanuts and krispies.
  7. Spread over crust. Chill, but take out of fridge and bring to room temp. to cut. Do not need to be stored in refrigerator.
Recipe Notes

From Deb Cure (Ed’s Debbie)

Share this Recipe
 
Powered byWP Ultimate Recipe

Not Mrs. Field’s Chocolate Cookies

Not Mrs. Field’s Chocolate Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Not Mrs. Field’s Chocolate Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Instructions
  1. Preheat oven to 400°.
  2. Cream butter and sugars.
  3. Blend in eggs, add powdered oatmeal and mix.
  4. Add vanilla.
  5. Sift salt, baking powder and soda, flour. Add in batches to creamed ingredients.
  6. Batter will be very stiff – you might need to use a spoon or your hands.
  7. Mix in chips, grated chocolate and nuts.
  8. Place golf-ball sized pieces of dough 2 inches apart on ungreased cookie sheet. Do not mash flat.
  9. Bake 8 minutes. Do not over bake. Cookies will not look done, but over baking ruins them. This is a soft cookie. Makes about 40 cookies.
Recipe Notes

To heighten sense of authenticity, serve warm with cold milk in a shopping mall

Share this Recipe
 
Powered byWP Ultimate Recipe

Best Big, Fat, Chewy Chocolate Chip Cookie

Best Big, Fat, Chewy Chocolate Chip Cookie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Best Big, Fat, Chewy Chocolate Chip Cookie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Share this Recipe
 
Powered byWP Ultimate Recipe

Coconut Pecan Bars with Frozen Yogurt

Coconut Pecan Bars with Frozen Yogurt
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Coconut Pecan Bars with Frozen Yogurt
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Using an electric mixer, combine butter and sugar in a mixing bowl and beat until creamy.
  3. Add honey and eggs and mix thoroughly.
  4. Combine flour, baking powder and salt in another bowl.
  5. Beat flour mixture into wet ingredients and mix thoroughly.
  6. Using a wooden spoon, stir in coconut, pecans and oats.
  7. Spread batter into a buttered 9 inch baking pan.
  8. Bake 30 minutes or until bars are set and golden brown.
  9. Cool before cutting into squares.
  10. Serve with frozen yogurt. This recipe serves 16.
Recipe Notes

Exported from MasterCook II

Share this Recipe
 
Powered byWP Ultimate Recipe

Coconut Pecan Bars

Coconut Pecan Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Coconut Pecan Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Using an electric mixer, combine butter and sugar in a mixing bowl and beat until creamy.
  3. Add honey and eggs and mix thoroughly.
  4. Combine flour, baking powder and salt in another bowl.
  5. Beat flour mixture into wet ingredients and mix thoroughly.
  6. Using a wooden spoon, stir in coconut, pecans and oats.
  7. Spread batter into a buttered 9 inch baking pan.
  8. Bake 30 minutes or until bars are set and golden brown.
  9. Drizzle with chocolate topping.
  10. Cool before cutting into squares. This recipe serves 12.
Recipe Notes

Exported from MasterCook II

Share this Recipe
 
Powered byWP Ultimate Recipe

Chocolate Raspberry Streusel Squares

Chocolate Raspberry Streusel Squares
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chocolate Raspberry Streusel Squares
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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

Exported from MasterCook II

Share this Recipe
 
Powered byWP Ultimate Recipe

Berry Berry Streusel Bars

Berry Berry Streusel Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Berry Berry Streusel Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Instructions
  1. Heat oven to 350 F.
  2. Combine oats, flour, brown sugar and margarine; mix until crumbly. Reserve 1 cup for topping; set aside.
  3. Press remaining oat mixture onto bottom of ungreased 8 or 9-inch square baking pan.
  4. Bake 13 to 15 minutes or until light golden brown. Cool slightly.
  5. In medium bowl, combine remaining ingredients; mix gently. Spread over crust. Sprinkle with reserved oat mixture, patting gently.
  6. Bake 20 to 22 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered.
Recipe Notes

Exported from MasterCook II

Share this Recipe
 
Powered byWP Ultimate Recipe