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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Lemon Bars

Lemon Bars
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Lemon Bars
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Ingredients
Crust
Filling
Instructions
  1. Mix crust and press into 9x13” baking pan.
  2. Bake at 350° for 20 min.
  3. Meanwhile, in small bowl beat eggs until light.
  4. Gradually add sugar beat until mixture is thick and lemon-colored.
  5. Add lemon zest, juice, and remaining 1/3 c. flour, and baking powder.
  6. Pour lemon mixture over baked crust and return to oven, bake for 15 to 20 min, or until topping is pale golden.
  7. Place on a rack to cool. While still warm sift powdered sugar lightly over top.
  8. Cut in 2 ½ in. bars. Store in airtight container.
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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.
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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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Raspberry Citrus Bars

Raspberry Citrus Bars
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Raspberry Citrus Bars
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Ingredients
Instructions
  1. A takeoff on all-time favorite lemon bars, these cookies make a tempting snack or dessert for large get-togethers. For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
  2. Add the 3/4 cup powdered sugar. Beat till combined.
  3. Add the 2 cups flour; beat till combined. Press mixture onto the bottom of a greased 13x9x2-inch baking pan.
  4. Bake in a 350 F. oven for 20 minutes or till golden.
  5. Meanwhile, for filling, in a large mixing bowl combine eggs, granulated sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder. Beat for 2 minutes with an electric mixer till combined.
  6. Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.
  7. Bake in a 350 F. oven for 30 to 35 minutes or till light brown and filling is set. Cool thoroughly in the pan on a wire rack.
  8. Cut into triangles and/or bars. Just before serving, sprinkle with powdered sugar.
  9. To store, cover and chill for up to 2 days. Makes about 30 bars. Make-Ahead Tip: Up to 3 months ahead, make, bake, and cut into bars. Place cut bars into a storage container or freezer bag and freezes. Thaw, covered, in the refrigerator for 24 hours or till no longer frozen.
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Pineapple Upside down Cake

Pineapple Upside down Cake
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Pineapple Upside down Cake
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Ingredients
Instructions
  1. Heat oven to 350°F.
  2. In 9-inch square pan, melt butter in oven.
  3. Sprinkle brown sugar evenly over melted butter.
  4. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  5. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.
  6. Beat on high speed 3 minutes, scraping bowl occasionally.
  7. Pour batter over pineapple and cherries.
  8. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  9. Immediately place heatproof serving plate upside down over pan; turn plate and pan over.
  10. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
  11. Serve warm. Store cake loosely covered.
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Chocolate Torta Cake

Chocolate Torta Cake
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Chocolate Torta Cake
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Ingredients
Instructions
  1. Melt the butter in a glass bowl over simmering water.
  2. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.)
  3. Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
  4. Transfer the cake mixture to a mixing bowl and set aside.
  5. Preheat the oven to 375 degrees F.
  6. Butter and flour a 9-inch round cake pan.
  7. In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks.
  8. Gently fold the whites into the chocolate mixture.
  9. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes.
  10. Remove from the oven and allow to cool 30 minutes more.
  11. Flip cake over, dust with confectioners' sugar and cut into wedges before serving.
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