Forgotten Cookies

350° - overnight. Serves 4

Ingredients:

4 egg whites
2/3 cup sugar
2 tsp vanilla
1 cup chocolate chips
1 cup pecans, chopped and toasted

Directions:

Toast pecans in skillet until lightly golden, remove from heat to cool.

Beat egg whites until stiff, gradually add in sugar and beat until extremely stiff.  Add vanilla, cooled pecans and chocolate chips, fold in, carefully.

Line cookie sheet with foil, and dollop 1 tsp cookies 1 inch apart.  Put in oven and turn off heat.  Leave overnight or at least 4 hours.

Notes:



source: Newlyweds

Homemade Marshmallows

Ingredients:

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
3/4 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
1 tsp peppermint extract (optional)
red food coloring (optional)
1/4 cup powdered sugar
2 T cornstarch

Directions:

See the directions at the source. Or  visit Joyofbaking.com

Notes:
 
There are endless customization possibilities for these homemade marshmallow!



source: Denver Bargains

Cherry Butter Cookies

325° - 12-18 minutes. Serves 2 dz

Ingredients:

1 C butter
10 - 12 T powdered sugar
1 t vanilla
2 c flour
cherry pie filling

Directions:

Cream 1 cup of butter or margarine.
Add 10-12 TBSP. of powdered sugar and 1 tsp vanilla. Add 2 cups of flour and mix.

Test the dough by forming a small ball- think bouncy ball. If it cracks, add water until the dough doesn't crack, just little bits at a time.

Form small balls, depress the center with your thumb. Spoon one cherry from a can of cherry pie filling into the depression.

Bake on an ungreased cookie sheet at 325 for 12-18 minutes. Mine cook in 12, but my oven cooks fast. I would cook for 10 and check every minute to figure out. They are done when they are lightly lightly brown on the edges.

These cookies are soft, and delicious- and also vegan if you go with margarine. Make 2 1/2 to 3 dozen. I can fit 20 of them on a big cookie sheet.

Notes:



source: Friend

Cinnamon and Vanilla Candied Nuts

300° - 20 minutes. Serves many

Ingredients:
 
1 egg white
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
1 teaspoon of salt
1/3 cup of rapadura, sucanat, maple sugar, or palm/coconut sugar
2 1/2 cups of walnuts

Directions:

Preheat the oven to 300 degrees (the rack should be in the middle of the oven). And either lightly coat a cookie pan with coconut oil or butter or cover with parchment paper.

1)Lightly beat the egg white with a whisk (just until a bit foamy). Add the cinnamon, vanilla, salt and sugar. Stir in the walnuts, coat the walnuts well.

2) Remove the walnuts with a slotted spoon (allowing extra coating to drip out), and place on the cookie sheet. Spread out on the cookie sheet so that the nuts aren’t touching for the most part. Place in the oven for 25 minutes.

3) Remove from the oven and cool for 20 minutes. Serve or store in an airtight container for up to two weeks.

Notes from source:

Of course, if you wanted a sweeter version, you can easily up the sweetener, up to double. Other variations I’ve thought of include doubling the vanilla, and trying it with different nuts (I think this combo would be delicious with cashews!).
source: The Nourishing Gourmet

Cream Cheese and Nut Fudge

2 hours to set. Serves many

Ingredients:

2 packages (3 oz.) cream cheese, softened
2 teaspoons cold milk
4 cups confectioner's sugar
4 squares (4 oz.) unsweetened chocolate, melted
1 teaspoon vanilla extract
dash of salt
1 1/2 cups peanuts, chopped

Directions:
 
Beat cream cheese and milk until smooth. Gradually add powdered sugar, then blend in the melted chocolate. Stir in the rest of ingredients. Press into a lightly greased pan. Chill until firm and then cut into squares.

Notes:

I am not excited by peanuts. I wonder what pecans or almonds would taste like here?

source: Creative Homemaking

Cream Cheese Capped Chocolate Cupcakes Sugar Free

350° - 30 minutes. Serves 12

First Cupcakes!

Ingredients:

Cream Cheese Topping:

1 8oz pkg cream cheese (do not soften)

1 egg

1/2 tsp vanilla

1/8 tsp salt

1/3 c Splenda Granular

Food coloring (optional)

Cupcakes:

1 1/2 c flour

1 c Splenda Granular

1/4 c cocoa powder

1 tsp baking soda

1/2 tsp salt

1 c water

1 egg

1/3 c vegetable oil

1 tbsp white vinegar

1 tsp vanilla extract

Directions:

Put your cold cream cheese in a bowl and microwave for 30 seconds. Transfer to a mixing bowl and add egg, salt, vanilla and Splenda. If using a food coloring now is the time to add it. Mix on high speed until smooth.  It should be runny, not like the batter. Set aside.

In a large mixing bowl combine flour, Splenda, cocoa powder, baking soda, and salt. Mix with a fork to combine. Make a small well in the center and pour in the vegetable oil, egg, vanilla, water, and vinegar. Mix until completely combined and smooth.

Line muffin cups with papers. Fill muffin cups about 2/3rds full with the chocolate batter. Pour 2 tbsp of the cream cheese mixture on top of the batter in each cup. Bake at 350°  for 15 minute or until toothpick inserted in center comes out clean, (no chocolate batter.)

Cool in pan for 10 minutes before transferring to a wire rack.


Notes:

Curly Girl made these as her first cupcakes. Had to double recipe for our family.

source: Mommy D's Kitchen

Old Fashioned Rice Krispies Bars

Stovetop. Prep: 10 minutes.  Serves 24  

Ingredients:

1/4 cup butter
1 10 oz package large marshmallows or 3 cups mini
6 cups rice krispies
1 tsp vanilla

Directions:

Melt butter then add marshmallows.  Cook until gooey.  Remove from heat and splash in vanilla.  Combine with krispies, stir, and spread in well greased pan.

Notes:

Easy recipe to add anything: chocolate chips, sprinkles, fancy bits of whatever.

source: Kelloggs

Peanut Butter Fudge

Ingredients: 

2 cups sugar
3/4 cup milk
4 T peanut butter
dash salt
1 tsp vanilla

Directions:

Mix all but peanut butter and vanilla.  Cook to soft ball stage.

Remove from heat, add PB and vanilla.  Beat and put on buttered plate.

Notes:

This recipe was on a lined bit of spiral notebook paper from someone in my family.  The writing looks like my father's, but the buttered plate info makes me wonder if it wasn't someone older.  Not gramma's handwriting

source:

Sugar Free Pumpkin Fluff

Serves 8

Ingredients:

2 packages vanilla or cheesecake sugar free instant pudding
2 1/4 cups milk
16 ounce can of pumpkin puree
1/2 teaspoon pumpkin pie spice
8 ounce tub of sugar-free cool whip (or make your own)

Directions:

1. Whisk together vanilla pudding and milk until thick (about a minute or so).
2. Add (to the pudding/milk mixture) pumpkin, pumpkin pie spice and fold in cool whip.

Notes:

source: Menu Mom

Homemade Cool Whip

A Healthy Homemade Alternative

Ingredients:

• 1 cup of cold milk
• 1 tsp of vanilla
• 3 T of sucanat (or another natural sweetener)
• 1 tsp of Xanthan Gum or Guar Gum

Directions:

In a mixing bowl, pour in the milk and vanilla.  Turn on the mixer to a low to medium speed and slowly add in the dry ingredients.  You want to make sure that they don’t clump, so don’t just drop it all in there at once.

Once everything has mixed well for a minute or two, turn up the mixer to a medium to high speed.  Do this for about 6-8 minutes or until you have a nice whipped and thick consistency. 

Notes:

If you find that your cool whip isn’t sweet enough, don’t be afraid to add in a little more sweetener.

Optional add ons for nice holiday flavors:

• 1/2 tsp of pumpkin pie spice
• 1/2 tsp of cacao powder
• 1/2 tsp of cinnamon

Or you can do smaller amounts of all three into your batch.  Want a little kick?  Try  a few pinches of chili powder with your cacao and add a dollop of  the whipped topping onto your homemade hot chocolate.
 

source: The Thrifty Mama

Tres Leches Cake

350° - 35-45 minutes. Serves 12 


Ingredients:

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• ¼ cups Heavy Cream
• _____
• FOR THE ICING:
• 1 pint Heavy Cream, For Whipping
• 3 Tablespoons Sugar

 
Directions:  

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.


Notes:
 
source: The Pioneer Woman Cooks

Cream Cheese Strudel

375° - 20 minutes. Serves 8

Ingredients:

4 (3 oz.) pkg. cream cheese
1/2 c. sugar
3 egg yolks
1/2 c. light raisins
2 tsp. grated lemon peel
1/2 c. melted butter
1/3 c. dry bread crumbs
2 cans crescent rolls


Directions:

Preheat oven to 375 degrees. Combine cream cheese, sugar, egg yolks. Beat at medium speed until well blended and smooth. Stir in raisins and lemon peel. Set aside.

Open package of rolls and roll out to 1/4 inch thickness. Spread with 1/2 bread crumbs and cream cheese mixture. Roll and seal end. Repeat with other package of rolls. Place on cookie sheet and bake at 375 degrees until brown and golden. Brush with milk before baking.

Notes:
Consider using apples?

source: Rachel Paxton, visit Creative Homemaking at http://www.creativehomemaking.com.

Black and White Heart Cookies

350° - 1 hr 20 minutes. 5 Dozen








Ingredients:

1/2 cup (1 stick) unsalted butter, softened

2/3 cup sugar

1 egg

1-1/2 tsp vanilla

1-1/4 cups flour

1 tsp CALUMET Baking Powder

1/4 tsp salt

1 pkg (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted

Directions:

Beat butter and sugar with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Mix flour, baking powder and salt. Beat into butter mixture. Refrigerate 1 hour.

Roll out dough to 1/8-inch thickness on lightly floured surface. Cut with heart-shaped cookie cutter. Place on parchment paper lined cookie sheet. Refrigerate 30 minutes.

Bake at 350°F for 10 minutes or until edges are lightly browned. Cool. Dip 1 side of each cookie in chocolate. Place on wire rack to dry.

Notes:


source: Kraft Foods

Easy No Bake Cheesecake

No Bake. Serves 8

Ingredients:

1 (8 ounces) package Cream Cheese
1 container Cool Whip
1 cup powdered Sugar
2 tablespoons Vanilla Extract
2 tablespoons Lemon Juice
Graham Cracker Crust


Directions:

Mix first five ingredients together and pour into crust. Add topping if you like.

Chill for one to two hours and eat.

Notes:

I add topping when serving.

source: No Bake Cheesecake

Pumpkin Cream Pie

350 -400° - 1 hr 20 minutes. Serves 10

Ingredients:

# 1 Pie Crust, rolled and fitted into a 9-inch pie plate
# 1 can (15 ounces) pure pumpkin puree
# 2 large eggs
# 3/4 cup packed light-brown sugar
# 1 teaspoon ground cinnamon, plus more for serving
# 1 teaspoon pumpkin-pie spice
# 1/2 teaspoon pure vanilla extract
# 1/2 teaspoon salt
# 1 cup heavy cream


Directions:

# Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove beans and foil; let crust cool completely, and set aside.

# Reduce heat to 350 degrees. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.

Notes:

I made this last year instead of the traditional pumpkin pie with great results! Since I wasn't bright enough to keep the recipe handy (duh), this one will have to do. Looks very similar.

source: Martha Stewart Everyday Food

No Bake Chocolate Oatmeal Cookies

Stove top. Makes 12 cookies

Ingredients:

1/3 cup Semisweet Chocolate Chips
2 Tablespoon Butter
5 Large Marshmallows
2 Tablespoons Peanut Butter
1/8 teaspoon Vanilla Extract
1/3 cup Flaked Coconut
2/3 cup Rolled or Quick Oats


Directions:

1. Melt Chocolate chips, butter and marshmallows over low heat. Stir until smooth, and remove from heat.

2. Stir in peanut butter, vanilla, coconut and oats. Mix thoroughly.

3. Drop by rounded spoonfuls onto waxed paper.

4. Refrigerate until set.

Notes:

Replace Chocolate Chips with your favorite bite-size chocolates. Hershey’s Nuggets and Andes Mints work great!

Substitute your favorite nuts—chopped—for coconut

Try a variation using pudding—change the flavor, or make the cookies low-fat! (makes 24)

2 Cups white sugar, ¾ cup butter, ½ (12 ounce) can evaporated milk, 1 (3.4 ounce) package instant butterscotch (or any other flavor!) pudding, 3 ½ cups rolled or quick oats.

Combine sugar, butter and evaporated milk. Cook on high for 2-5 minutes, stirring constantly, until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the pudding and oatmeal. Spoon onto waxed paper and cool.

source: Cherie Gardner

Oregon Cherry Flan Cake

350° - 20 minutes. Serves 8-12

Ingredients:

1 Chocolate cake mix

1 (8oz) package cream cheese

1 (14oz) can Eagle Brand sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla

2 cans OregoN Dark Sweet Pitted Bing Cherries*, drained, reserve syrup

1/4 cup cornstarch

1/2 cup sugar

Directions:

Flan cake pan, greased with solid shortening, ie Crisco, not cooking spray. Do not flour the pan.

Preheat oven to 350 degrees.

Prepare the cake mix as directed on box, pour one half of the batter into prepared cake pan. Bake for 20-24 minutes. Use the other half of the batter to make 12 cupcakes. Bake cupcakes 19-20 minutes.

Let cake cool 5 minutes in pan and then turn out on cake plate. (Tap bottom of pan with handle of table knife and cake will release on plate. Let cake cool completely. Make cream cheese filling.

Cream Cheese Filling:

In a small bowl, beat the cream cheese until fluffy. Beat in sweetened condensed milk until smooth; stir in lemon juice and vanilla. Pour into cooled cake. Refrigerate until set.

Topping:

Drain cherries, reserve syrup. In a small saucepan, combine syrup from cherries, cornstarch and sugar. Mix until smooth. Heat and stir over medium heat until thickened. Remove from heat and stir in the cherries. Let cool. With a small spoon, arrange the cherries only on top of the cake. Do not use the thickened syrup - only what stays on the cherries. Keep cake refrigerated.

Notes from source:

Red Tart Pie Cherries can be used. Makes a beautiful cake for the holidays.

Notes from Sara:

Used rectangular cake pan instead of flan pan.
source: OregoN Fruit

Scribbit's Coconut Macadamia Cookies

350° - 8-12 minutes. Serves 32

Ingredients:

1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 cup uncooked quick-cooking oats
1/2 cup flaked coconut
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coarsely chopped macadamia nuts

Directions:

Preheat oven to 350 degrees. In a large mixing bowl cream sugars and butter then add vanilla and egg. Once those are mixed in add the dry ingredients through salt and mix slightly. Add the nuts and mix until sufficiently combined.

Drop the dough by heaping teaspoons onto an ungreased cookie sheet and bake for 12 minutes.

Notes:

Sara added white chocolate chips for more chunky goodness.

source: Scribbit

Favorite Frosted Jello Salad

Serves 12

Ingredients:

1 small package orange jello
1 small package lemon jello
2 cups boiling water
1 1/2 cups cold water
1 small can crushed pineapple (reserve juice)
2 diced bananas
1/2 package miniature marshmallow
1 egg beaten
2 tablespoons flour
2 tablespoons butter
1/2 cup sugar
1 cup cool whip


Directions:

1. Empty both packages of Jello into a bowl and add boiling water.
Once jello is dissolved add cold water and pour into a 9x13 pan.

2. Let cool, but not set and add pineapple (save juice) bananas,
and marshmallows

3. After jello is set combine in a small saucepan egg, flour,
butter, sugar and pineapple juice. Cook until slightly thickened.
Remove from heat, stir in Cool Whip and frost Salad. Refrigerate
until cold and serve.

Notes:


source: Christine Steendahl "The Menu Mom"

Mocha Pudding Cake

400° - 50 minutes. Serves 4

Ingredients:

1 c flour
2 tsp baking powder
1/4 tsp salt
1 1/2 Tb instant coffee granules
1/4 c + 2 Tb unsweetened cocoa powder, divided
3 Tb oil
1 tsp vanilla
1 c boiling water
1/2 c milk
1 c sugar, divided


Directions:

1. Combine flour, baking powder, salt, 2/3 c sugar, 1/4 c cocoa and coffee granules in large bowl.
2. Combine milk, oil and vanilla, then add to dry ingredients, stirring well.
3. Spoon batter into greased 8 inch pan.
4. Combine remaining 1/3 c sugar and 2 Tb cocoa and sprinkle over batter.
5. Pour boiling water over batter, but do not stir.
6. Bake at 350 for 30 minutes.

Notes:


source: The Art of Making a Home Joyful