High Altitude Pecan Pie

High Altitude Pecan Pie
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High Altitude Pecan Pie
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Ingredients
Instructions
  1. Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot.
  2. Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-20 minutes.
  3. Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell.
  4. Reduce oven temperature to 375 degrees at 5,000 feet, 325 degrees at 10,000 feet. Move oven rack to center of oven.
  5. Melt butter in medium saucepan, then stir in brown sugar, corn syrup, molasses and salt. In cup, combine lemon juice and 1 teaspoon vanilla; stir in cornstarch until dissolved, then stir mixture into pan.
  6. Bring to full, bubbling boil over medium-high heat, stirring constantly with wooden spoon, about 3 minutes. Stir down bubbles, then remove from heat. Stir in remaining vanilla. Whisk eggs in mixing bowl. While continuing to whisk, add a few tablespoons hot syrup to eggs, then whisk eggs into hot syrup, beating well as you do so (strain mixture if lumpy).
  7. Pour hot filling into partially baked pastry shell and arrange nuts on top. Bake about 30 minutes, or until knife inserted in center comes out clean or coated with clear syrup.
  8. Cool pie on wire rack and serve at room temperature.
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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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Not Mrs. Field’s Chocolate Cookies

Not Mrs. Field’s Chocolate Cookies
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Not Mrs. Field’s Chocolate Cookies
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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

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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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Coconut Pecan Bars with Frozen Yogurt

Coconut Pecan Bars with Frozen Yogurt
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Coconut Pecan Bars with Frozen Yogurt
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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

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Coconut Pecan Bars

Coconut Pecan Bars
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Coconut Pecan Bars
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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

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Carob Brownies

Carob Brownies
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Carob Brownies
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Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Combine first 5 ingredients in a food processor. Process until smooth.
  3. Stir together next 4 ingredients in a separate bowl.
  4. Add to tofu mixture and process until just combined.
  5. Stir in nuts.
  6. Pour into a lightly buttered 9 inch square baking pan.
  7. Bake in center of oven 25-30 minutes, until a toothpick inserted in the center comes out clean and the brownies have begun to pull away from the edges of the pan. Cool briefly and cut into squares. This recipe serves 8.
Recipe Notes

Exported from MasterCook II

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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.
Recipe Notes

Exported from MasterCook II

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Pumpkin Bars with Cream Cheese

Pumpkin Bars with Cream Cheese
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Pumpkin Bars with Cream Cheese
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Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Combine first 4 ingredients and half the cinnamon in a food processor or mixing bowl.
  3. Add melted butter and process until mixture becomes crumbly.
  4. Press mixture evenly in bottom of a 9 inch baking dish. Bake 20 minutes or until crust starts to brown. Remove from oven.
  5. Reduce temperature to 325 F.
  6. Combine pumpkin, milk, half the vanilla, egg, sugar, allspice, salt and remaining cinnamon in a food processor or mixing bowl and mix thoroughly.
  7. Pour over crust and bake 25 minutes or until a toothpick comes out clean when inserted into center. Cool on a rack.
  8. Using an electric mixer, beat cream cheese, remaining vanilla and orange marmalade until fluffy.
  9. Spread evenly over cooled pumpkin bars. This recipe serves 8.
Recipe Notes

Exported from MasterCook II

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Peanut Butter Marshmallow Treats

Peanut Butter Marshmallow Treats
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Peanut Butter Marshmallow Treats
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Ingredients
Instructions
  1. Melt butter in a saucepan over low heat. Add marshmallows and stir until completely melted.
  2. Cook over low heat 3 minutes longer, stirring constantly.
  3. Remove from heat. Stir in peanut butter and mix thoroughly. Stir in cereal until well coated.
  4. Using a buttered spatula or waxed paper, press mixture evenly into a buttered 9 x 13 inch baking pan.
  5. Cut into 2 inch squares when cool. This recipe serves 18.
Recipe Notes

Exported from MasterCook II

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