Cooke exchage recipe sumbitted by Donnella B.
1 lb melted butter
1 cup sugar (or 1/2 c sugar and 1/2 c coconut)
2 cups brown sugar
2 tsp baking poweder
2 tsp soda
1 tsp salt
4 eggs
2 tsp vanilla
4 cups flour (can do half wheat flour)
5 cups oatmeal
Mix butter and sugars. Add remaining ingredients. Add chocolate chips, raisins, nuts, coconut, dried cranberries or butterscotch chips.
Bake at 400 degrees for 6-8 mins
Showing posts with label Exchange. Show all posts
Showing posts with label Exchange. Show all posts
Monday, December 8, 2008
Sugar and Spice Cookies
A recipe from an Enrichment cookie exchange. Submitted by Jan L.
Mix together:
1 1/2 cups shortening (1/2 butter, 1/2 crisco)
2 cups sugar
2 eggs
1/2 cup molasses
Sift together and stir in:
2 cups flour
4 tsp soda
1/4 tsp salt
2 tsp cinnamon
1 1/2 tsp cloves
1 1/2 tsp ginger
Mix thoroughly. Form into balls size of a walnut. Place 2" apart on greased cookie sheet. Bake 10 10 12 mins at 350 degrees.
Mix together:
1 1/2 cups shortening (1/2 butter, 1/2 crisco)
2 cups sugar
2 eggs
1/2 cup molasses
Sift together and stir in:
2 cups flour
4 tsp soda
1/4 tsp salt
2 tsp cinnamon
1 1/2 tsp cloves
1 1/2 tsp ginger
Mix thoroughly. Form into balls size of a walnut. Place 2" apart on greased cookie sheet. Bake 10 10 12 mins at 350 degrees.
Divinity Cookies
Another recipe from an Enrichment Cookie Exchange. Submitted by Vannalee F.
2 Egg whites
1/8 tsp salt
1/8 tsp cream of tarter
3/4 cup sugar
1 tsp vanilla
1/4 cup finely chopped nuts
1 cup chocolate chips
Beat egg white with salt and cream of tarter till soft peaks form. Then add the sugar gradually and beat until stiff. Fold in gently the vanilla, nuts, and chocolate chips. Drop by rounded tablespoon on waxed paper covered cookie sheet. Bake 20 minutes at 300 degrees. Makes 2 dozen.
2 Egg whites
1/8 tsp salt
1/8 tsp cream of tarter
3/4 cup sugar
1 tsp vanilla
1/4 cup finely chopped nuts
1 cup chocolate chips
Beat egg white with salt and cream of tarter till soft peaks form. Then add the sugar gradually and beat until stiff. Fold in gently the vanilla, nuts, and chocolate chips. Drop by rounded tablespoon on waxed paper covered cookie sheet. Bake 20 minutes at 300 degrees. Makes 2 dozen.
Honey Spice Snaps
Another recipe from an Enrichment cookie exchange. Submitted by Heather M.
3/4 cup shortening
1 egg
1/4 cup honey (or you can use molasses)
1 cup sugar
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg (or cloves if you use molasses)
2 1/4 cups flour (or 2 cups for molasses)
Combine all ingredients and divide into 6 parts. Roll each part into a skinny snake and place on ungreased cookie sheet. Brush with water over the top of dough and sprinkle with sugar. Bake 10-15 minutes at 350 degrees. The will be lightlygolden brown. Take out of oven and cut on a diagonal. Let cool and enjoy.
3/4 cup shortening
1 egg
1/4 cup honey (or you can use molasses)
1 cup sugar
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg (or cloves if you use molasses)
2 1/4 cups flour (or 2 cups for molasses)
Combine all ingredients and divide into 6 parts. Roll each part into a skinny snake and place on ungreased cookie sheet. Brush with water over the top of dough and sprinkle with sugar. Bake 10-15 minutes at 350 degrees. The will be lightlygolden brown. Take out of oven and cut on a diagonal. Let cool and enjoy.
Hidden Mint Cookies
This recipe came from an Enrichment cookie exchage. It was submitted by Judy C.
Premade suger cookie dough roll
Mint wafers
Beaten egg
Ground nuts
Slice one roll of sugar cookie dough into 1/4 inch slices (about 30). Place on greased cookie sheet leaving room for them to spread. Put a mint wafer in center of each slice. Cover with another slice of cookie dough. Crimp edges. Brush egg on top and sprinkle with ground nuts.
Bake at 375 for 11-12 minutes or until lightly browned. Cool on wire rack.
Premade suger cookie dough roll
Mint wafers
Beaten egg
Ground nuts
Slice one roll of sugar cookie dough into 1/4 inch slices (about 30). Place on greased cookie sheet leaving room for them to spread. Put a mint wafer in center of each slice. Cover with another slice of cookie dough. Crimp edges. Brush egg on top and sprinkle with ground nuts.
Bake at 375 for 11-12 minutes or until lightly browned. Cool on wire rack.
Thursday, December 4, 2008
Lion House Peanut Butter Cookies
Makes 5 dozen 3” cookies
5 ¼ cups flour
2 tsp. baking soda
1 tsp. salt
1 cup butter
¾ cup shortening
1 ¾ cup sugar
1 ¾ cup brown sugar
4 eggs
1 tsp. vanilla
¾ cup peanut butter
Preheat oven to 350 and line cookie sheet. Mix first 3 ingredients together. Cream next 6 ingredients together. Stir in peanut butter. Add flour mixture and stir until well blended. Drop onto cookie sheet. Lightly flatten with crisscross pattern. Bake until golden brown, about 8-10 minutes. Do not overbake.
5 ¼ cups flour
2 tsp. baking soda
1 tsp. salt
1 cup butter
¾ cup shortening
1 ¾ cup sugar
1 ¾ cup brown sugar
4 eggs
1 tsp. vanilla
¾ cup peanut butter
Preheat oven to 350 and line cookie sheet. Mix first 3 ingredients together. Cream next 6 ingredients together. Stir in peanut butter. Add flour mixture and stir until well blended. Drop onto cookie sheet. Lightly flatten with crisscross pattern. Bake until golden brown, about 8-10 minutes. Do not overbake.
Wednesday, October 15, 2008
Frozen Pumpkin Dessert
from "Don't Panic - Dinner's in the Freezer" book
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
Prepare graham cracker crust by mixing crust ingredients. Pat into 9x13 pan. Bake at 375 for 10 minutes. Remove from oven and cool.
2 cups pumpkin puree
1 cup sugar
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped pecans
1/2 gal. vanilla ice cream, softened
(or omit pecans and use an ice cream with nuts already included)
In a large bowl, combine pumpkin, sugar, salt, spices, and nuts. Fold ice cream into pumpkin mixture. Pour pumkin mixture into pan. Seal top of pan with plastic rap, then foil. Freezer until firm.
Remove from freezer about 15 minutes before serving. Cut into squares and serve.
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
Prepare graham cracker crust by mixing crust ingredients. Pat into 9x13 pan. Bake at 375 for 10 minutes. Remove from oven and cool.
2 cups pumpkin puree
1 cup sugar
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped pecans
1/2 gal. vanilla ice cream, softened
(or omit pecans and use an ice cream with nuts already included)
In a large bowl, combine pumpkin, sugar, salt, spices, and nuts. Fold ice cream into pumpkin mixture. Pour pumkin mixture into pan. Seal top of pan with plastic rap, then foil. Freezer until firm.
Remove from freezer about 15 minutes before serving. Cut into squares and serve.
Saturday, October 11, 2008
Downeast Maine Pumpkin Bread
This is the recipe I submitted. I really was coming up emptyhanded trying to figure out what to bring so I went allrecipes.com and found this recipe. It got a zillion good ratings so I thought it was a safe bet. I wasn't dissapointed. I did replace half of the oil with applesauce to make me less guilty. The result was still a yummy moist bread that smelled like heaven!
Prep Time : 15 Min Cook Time: 1 Hr
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 1/2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans or 2 5x9 pans.
In a large bowl, mix together pumpkin puree, eggs, oil (applesauce), water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 1 hour + in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Prep Time : 15 Min Cook Time: 1 Hr
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 1/2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans or 2 5x9 pans.
In a large bowl, mix together pumpkin puree, eggs, oil (applesauce), water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 1 hour + in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Pumpkin and Coconut Milk Soup
This recipe was a nice mix to all the sweet ones brought to Enrichment. It was submitted by Amanda G.
1 TBS vegetable oil
1 onion, chopped
1 leek, chopped
1 lb pumpkin, diced
1 lb sweet potato, peeled and diced
1 qt chicken broth
1 1/4 cup coconut milk
Heat oil in soup pot. Add onion and leek, cook until soft.
Stir in pumpkin, sweet potato, and broth. Bring to boil, cover, and reduce heat.
Simmer for 15 minutes. Mash veggies and stir in coconut milk.
Season to your liking. I prefer cinnamon, curry, and a little cayenne pepper. Top with sweetened coconut or pumpkin seeds. Enjoy!
1 TBS vegetable oil
1 onion, chopped
1 leek, chopped
1 lb pumpkin, diced
1 lb sweet potato, peeled and diced
1 qt chicken broth
1 1/4 cup coconut milk
Heat oil in soup pot. Add onion and leek, cook until soft.
Stir in pumpkin, sweet potato, and broth. Bring to boil, cover, and reduce heat.
Simmer for 15 minutes. Mash veggies and stir in coconut milk.
Season to your liking. I prefer cinnamon, curry, and a little cayenne pepper. Top with sweetened coconut or pumpkin seeds. Enjoy!
Pumpkin Spice Bread/Muffins
Another recipe included in our pumpkin recipe exchange for Enrichment.
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking bowder
1/2 tsp nutmeg
3/4 tsp ground cloves
Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves into a separate bowl, then stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9x5 loaf pans, or muffin pans and dust them with flour. Evenly divide the batter between the two pans, or fill the muffin pans 3/4 full. Bake 60-70 minutes, or 25 to 30 minutes for muffins, or until toothpick inserted into the center comes out clean. Slice and serve plain, buttered, or with cream cheese.
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking bowder
1/2 tsp nutmeg
3/4 tsp ground cloves
Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves into a separate bowl, then stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9x5 loaf pans, or muffin pans and dust them with flour. Evenly divide the batter between the two pans, or fill the muffin pans 3/4 full. Bake 60-70 minutes, or 25 to 30 minutes for muffins, or until toothpick inserted into the center comes out clean. Slice and serve plain, buttered, or with cream cheese.
Pumpkin Pie Cake
This pumpkin recipe was submitted by Stacy F. for our Enrichment recipe exchange.
1 yellow cake mix-reserve 1 cup
1/2 cup melted margarine/butter
1 egg
Mix together and spread into a greased 9x13 pan.
2 eggs
1 1/4 cup pumpkin pie filling
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1 2/3 cup evaporated milk
Mix together and pour over cake mixture.
1 cup cake mix (reserved from above)
1/8 tsp cinnamon
1/4 cup sugar
1/4 cup softened butter
Drop teaspoon size onto pumpkin mixture.
Bake 350 for 50-60 minutes.
1 yellow cake mix-reserve 1 cup
1/2 cup melted margarine/butter
1 egg
Mix together and spread into a greased 9x13 pan.
2 eggs
1 1/4 cup pumpkin pie filling
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1 2/3 cup evaporated milk
Mix together and pour over cake mixture.
1 cup cake mix (reserved from above)
1/8 tsp cinnamon
1/4 cup sugar
1/4 cup softened butter
Drop teaspoon size onto pumpkin mixture.
Bake 350 for 50-60 minutes.
Pumpkin Roll
Another recipe from Enrichment. This one was submitted by Marie W.
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
Cream Cheese Filling:
1 pkg cream cheese
1 cup powdered sugar
4 oz cool whip
Beat eggs on high speed for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. Fold in dry ingredients. Line a 9x13 inch pan with wax paper and spray with Pam. Pour pumpkin mix into pan. Bake at 375 for 15 minutes. Turn out onto kitchen towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool; unroll and fill with cream cheese filling. We like it almost frozen.
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
Cream Cheese Filling:
1 pkg cream cheese
1 cup powdered sugar
4 oz cool whip
Beat eggs on high speed for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. Fold in dry ingredients. Line a 9x13 inch pan with wax paper and spray with Pam. Pour pumpkin mix into pan. Bake at 375 for 15 minutes. Turn out onto kitchen towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool; unroll and fill with cream cheese filling. We like it almost frozen.
Pumpkin Cookies
Our Enrichment had a recipe exchage this week centered around pumpkin recipes. I figured I would post the recipes I got here to share with one and all. This one was submitted by Suzanne M.
3/4 cup sugar
1 15 oz can pumpkin
1/2 cupe coconut oil
1 TB orange peel
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
Heat oven to 375. Mix sugar, pumpkin, coconut oil and orange peel. Stir in flour, baking powder and soda, cinnamon, and salt.
Drop dough by teaspoonful onto cookie sheet.
Bake for 15-20 minutes. Remove, cool and add frosting.
Frosting:
2 TB soft butter
2 cups powdered sugar (approx)
buttermilk or milk for consistency
1 tsp vanilla
3/4 cup sugar
1 15 oz can pumpkin
1/2 cupe coconut oil
1 TB orange peel
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
Heat oven to 375. Mix sugar, pumpkin, coconut oil and orange peel. Stir in flour, baking powder and soda, cinnamon, and salt.
Drop dough by teaspoonful onto cookie sheet.
Bake for 15-20 minutes. Remove, cool and add frosting.
Frosting:
2 TB soft butter
2 cups powdered sugar (approx)
buttermilk or milk for consistency
1 tsp vanilla
Wednesday, May 21, 2008
Cran-Crazy Cookies
This recipe is from Better Homes and Gardens. They are so yummy! I feel less guilty eating these cookies knowing they have whole wheat flour in them.
Ingredients:
¾ cup butter, softened
1 ½ cups packed brown sugar
2 teaspoons finely shredded lemon or orange peel
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
2 teaspoon vanilla
2 ½ cup whole wheat flour
1 ½ cups chopped toasted pecans*
1 ½ cups dried cranberries (Craisins)
Directions:
1. Preheat oven to 350º. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder, and salt. Beat until combined, scraping sid of bowl occasionally. Beat in eggs and vanilla. Mix in flour. Stir in pecans and cranberries.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 12-15 minutes or until edges are lightly brown. Cool on cookie sheet on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.
*To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350º oven for 5 to 10 minutes our until nuts are slightly golden brown. Stirring once or twice. Cool completely. Chop nuts and set aside.
Ingredients:
¾ cup butter, softened
1 ½ cups packed brown sugar
2 teaspoons finely shredded lemon or orange peel
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
2 teaspoon vanilla
2 ½ cup whole wheat flour
1 ½ cups chopped toasted pecans*
1 ½ cups dried cranberries (Craisins)
Directions:
1. Preheat oven to 350º. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder, and salt. Beat until combined, scraping sid of bowl occasionally. Beat in eggs and vanilla. Mix in flour. Stir in pecans and cranberries.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 12-15 minutes or until edges are lightly brown. Cool on cookie sheet on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.
*To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350º oven for 5 to 10 minutes our until nuts are slightly golden brown. Stirring once or twice. Cool completely. Chop nuts and set aside.
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