Search Results for '("C'

[BakerAunt]

Hershey's Doubly Chocolate Cookies
Submitted by cwalde on September 15, 2005 at 4:41 pm

This is a yummy chocolate cookie from Hershey's that tastes as good as a brownie. My family loves them and calls them chocolate chocolate chip cookies. They are easy to make, too. The dough is sticky and works better if you chill it before dropping it on the cookie sheets. I also use a small cookie scoop since it's fast and less messy. Chocolate lovers, enjoy! Cheryl

1 Cup (2 sticks) butter
1 1/2 Cups sugar
2 eggs
2 tsp. vanilla extract
2 Cups AP flour
2/3 Cups Hershey's cocoa
3/4 tsp. baking soda
1/4 tsp. salt
2 Cups (12-oz pkg.) semi-sweet chocolate chips
1/2 Cup coarsely chopped nuts

Heat oven to 350 degrees. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy.

Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts.

Drop by rounded teaspoonfuls onto ungreased cookie sheet--I use parchment paper. Bake 8-10 minutes or just until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen

[BakerAunt]

German Walnut Cakes--cookies
Submitted by cwalde on October 20, 2004 at 1:21 pm

This recipe is special to me because it is one of the first great cookie recipes I found after becoming a new wife. I've had it for nearly 30 years. It is very unusual in that it is a cut out cookie that has both chocolate on the bottom and glaze on the top with a walnut for decoration. It's sure to make some fans for you. The recipe doesn't make many cookies so I would recommend making a double batch. It's really delicious. Hope you enjoy! --Recipe from Diamond Walnut Recipe book. Cheryl

1 1/4 c sifted all-purpose flour
1/3 c granulated sugar
1/2 c butter
2 T milk
1/2 t vanilla
1/2 c chopped walnuts
1 to 1 1/2 c walnut halves and large pieces

Glaze
1/3 c dark brown sugar, packed
1/3 c light corn syrup

Glaze:
4 oz. semi-sweet or milk chocolate

Combine flour and sugar. Cut in butter until particles are very fine. Sprinkle milk and vanilla over mixture and mix to a stiff dough. Mix in chopped walnuts.

Roll 1/4 inch thick on lightly floured board and cut into rounds. Place on ungreased baking sheet and cover each cookie with walnut halves or large pieces, pressing them lightly into dough.

Bake at 350 degrees for about 15 minutes until edges are very lightly browned.

Remove to wire rack and set on baking sheet. Drizzle tops with hot Glaze. Cool.

Top Glaze: Combine brown sugar and corn syrup in small saucepan; stir over moderate heat until sugar is dissolved. Boil 1 minute.

Bottom Glaze: Melt chocolate over warm (not hot) water. Spread bottom of each cookie with chocolate and place on waxed paper until chocolate is set. Makes 1 to 3 1/2 dozen cookies depending on size. (Entire recipe will make 1 dozen 3" cookies, 2 dozen 2", or 3 1/2 dozen 1 1/2" rounds)

[BakerAunt]

Fruitcake Bars
Submitted by cwalde on October 19, 2004 at 1:06 pm

If you like fruitcake, you will love these. They really dress up any cookie tray at Christmas because they are so pretty and so yummy too. The orange juice tastes so good in these and this one of those bar cookies that you just can't stop eating! I got this recipe from an old friend, Robin, that I had when we were living in Germany and both of our husbands were in the Air Force in the late 70's. Cheryl

1 can (6oz)frozen concentrated orange juice, thawed
1/2 c light brown sugar
2/3 c light brown sugar
1 c raisins
1 pkg(8oz)pitted dates, chopped
1 jar(1 pound)mixed candied fruit, chopped fine
1/2 c soft butter
4 eggs
1 c flour
1/8 t soda
1/2 t cinnamon
1/2 t nutmeg
1/4 t cloves
1 c chopped nuts
1/4 t allspice

In medium pan combine undiluted orange juice and 1/2 c brown sugar. Stir over low heat until mixture comes to a boil. Add raisins and dates; bring to boil again. Remove from heat, stir in mixed candied fruit, and set aside.

In large bowl, cream butter and 2/3 c brown sugar. Beat in eggs, one at a time. Blend in flour, soda, cinnamon, nutmeg, allspice and cloves. Stir in nuts and fruit mixture. Turn into wax-paper lined 13x9" pan. Bake in 300 degree oven 35-40 minutes or until toothpick test comes out clean.

Frost. Cut into 3x1" bars. Garnish with 1/2 a candied cherry.
Orange Glaze:
1 1/2 c powdered sugar
1/4 c orange juice
1 T soft Butter
In small bowl mix all ingredients until smooth.

[BakerAunt]

Deluxe Chocolate Bars
Submitted by cwalde on October 18, 2004 at 2:05 pm

This is one of my favorite bar cookies. They are easy to make and only take 6 oz. of chocolate chips. I took them to a cookie exchange at Christmas one year and they were the first to disappear! I got this recipe from the Gold Medal Century of Success Cookbook that I ordered off a flour sack in the late 70's. I imagine that it's out of print now, but it's one of my favorite baking cookbooks. This is a great cookie. Cheryl

1/3 c margarine or butter, softened
1/2 c packed brown sugar
1 c all-purpose flour
2 eggs, beaten
1 c packed brown sugar
1 t vanilla
2 T all-purpose flour
1 t baking powder
1/2 t salt
1 package (6 oz.) semisweet chocolate chips
1 c chopped nuts
Chocolate Glaze (below)

Heat oven to 350 degrees. Mix 1/3 c margarine and 1/2 c brown sugar. Stir in 1 c flour. Press in ungreased baking pan, 13x9x2 inches. Bake 10 minutes.

Mix eggs, 1 c brown sugar and the vanilla. Stir in flour, baking powder and salt. Mix in chocolate chips and nuts; spread over baked layer. Bake until golden brown, 15-20 minutes. Cool, drizzle with Chocolate Glaze. Refrigerate till firm, about 1 1/2 hours. Cut into bars, about 2x1 1/2 inches. 3 dozen cookies

Chocolate Glaze
Mix 1 T plus 1 1/2 t cocoa, 1 T plus 1 teaspoon margarine or butter and 2 T boiling water in saucepan. Cook over low heat, stirring occasionally till thick and smooth; remove from heat. Beat in 1 c powdered sugar till smooth.

comments
Submitted by buttercup on Sat, 2011-10-08 11:09.
I copied your recipe from the OBC and I'm just getting around to making them (I just copy way too many recipes). They just came out of the oven and I'm waiting for them to cool so I can make the glaze. They smell wonderful. I can't wait to taste one. Thanks for sharing.

Submitted by dachshundlady on Sat, 2011-11-19 09:19.
I have that very same cookbook. I found it in my mom's house when we closed it and she came to live with us. There are some darn good recipes in that book.

[BakerAunt]

Cream Wafers--cookies
Submitted by cwalde on October 18, 2004 at 2:38 pm

Another great recipe from my Century of Success from Gold Medal. I love these light flaky sandwich cookies. They are as pretty as they are yummy. They are a fragile cookie so shipping would be out of the question but they are great on a cookie tray at Christmas or for a ladies' tea or luncheon. Cheryl

2 c all-purpose flour
1 c butter, softened
1/3 c whipping cream
Sugar
Creamy Filling

Mix flour, butter and whipping cream. Cover and refrigerate at least 1 hour.

Heat oven to 375 degrees.

Roll about 1/3 of the dough at a time 1/8 inch thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll). Cut into 1 1/2 inch rounds. Transfer rounds with metal spatula to piece of waxed paper that is heavily covered with sugar; turn to coat each round.

Place about 1 inch apart on ungreased cookie sheet. Prick each round with fork about 4 times. Bake just until set but not brown, 7-9 minutes. Cool.

Just before serving, put cookies together in pairs with Creamy Filling. About 5 dozen cookies -- I cut mine a bit thicker to about 1/4 inches and bake for about 6 minutes. I also remove my cookies from the baking sheet immediately.

Creamy Filling beat 1/4 c margarine or butter, softened, 3/4 c powdered sugar and 1 t vanilla till smooth and fluffy. Tint with few drops of food color. beat in few drops water, if necessary, until of spreading consistency.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Cranberry Macadamia Bars
Submitted by cwalde on January 06, 2005 at 4:02 pm

These bars make a delightful addition to your Christmas party trays. Just make sure that they are either frozen or completely chilled before you try to cut them. I loved them. Cheryl

Crust:
2/3 c AP flour
1/3 c butter, cut into pieces
2 T white sugar

Filling
1/2 c flaked coconut
1/2 c coarsely chopped macadamia nuts
1/2 c dried cranberries
1/3 c white sugar
2 eggs, beaten
1 t vanilla
1/2 t baking powder
1/4 t salt

Glaze
1 c confectioners' sugar
1 t grated orange peel
2 T orange juice

Heat oven to 350 degrees. Combine all crust ingredients in small mixer bowl. Beat at low speed, scraping bowl often till mixture is crumbly (1-2 minutes) Press into ungreased 8 inch square baking pan. Bake for 15 to 17 minutes or till lightly browned. (I baked mine for 19 1/2 minutes.)

Meanwhile, combine all filling ingredients in medium bowl; mix well.

Carefully spread filling over hot, partially baked crust. Bake for 22 to 27 minutes or until golden brown.

Meanwhile, combine powdered sugar, orange peel and orange juice. Stir until well mixed (add additional orange juice if necessary for desired glazing consistency). I didn't add more juice as I thought it was prefect. Drizzle glaze over warm bars. Cool completely. These bars cut better after a full chilling or freezing in the freezer.

[BakerAunt]

Coconut Chews Cookie Bar
Submitted by cwalde on October 19, 2004 at 1:17 pm

This recipe was given to me by a friend, Linda, when we were living in Spokane, Washington and both our husbands were in the Air Force in the mid 80's. It's a favorite cookie of another mutual friend. These cookies are easy and yummy. Cheryl

3/4 c shortening or butter
3/4 c powdered sugar
1 1/2 c flour

Cream shortening and powdered sugar. Blend in flour. Press evenly into ungreased 13x9 inch pan. Bake at 350 degrees for 12-15 minutes.

2 eggs
1 c brown sugar
1/2 t vanilla
2 T flour
1/2 t salt
1/2 c walnuts
1/2 c coconut

Mix together and spread over baked layer. Bake 20 minutes longer. Cool. Cut into bars.

Orange lemon icing
1 1/2 c powdered sugar
3 T melted butter
3 T orange juice (diluted)
1 t lemon juice

Mix together and ice cookie bars when cooled.

[BakerAunt]

Candy Balls
Submitted by cwalde on October 15, 2004 at 1:38 pm

My husband loves this candy. It's one of his absolute favorites at Christmas time. Funny, he doesn't like coconut but he loves these. Go figure. This is one of my favorites, too. I'm sure that it's bound to be one of yours, as well. Cheryl

1 box confectioners' sugar
1/2 can sweetened condensed milk
1/2 stick margarine or butter
2 c pecans
1/2 bag coconut, about 7 oz.
1 t vanilla

I usually double this filling to use the whole can of sweetened condensed milk. --We don't have any trouble getting rid of the candy! Cream butter till fluffy, add confectioners' sugar, sw. cond. milk, and vanilla. Add coconut and nuts at last. I always mix in and knead them in my hand, ensuring that I have a smooth fondant for dipping. Form into balls the size of a quarter. Chill 1/2 hour. (I usually place balls in the freezer for at least 20 minutes instead.)

Melt 1 large bag of chocolate chips and 3/4 of 1 bar of Gulfwax in a double boiler. I like to use less wax, about the size of a walnut or a bit bigger. Keep warm. Stick a toothpick into each ball, and then dip into chocolate mixture. Put on wax paper and cool. You can cover toothpick holes with more melted chocolate using the tip of a clean toothpick and make a swirl at the last if you are good at it.

Peanut Butter Filling Variation
2 sticks margarine or butter
1 1/2 # powdered sugar
1 # peanut butter

I usually only make 1/2 this recipe. It makes a lot of filling. Mix and chill for 2 hours, then do some dipping process.

[BakerAunt]

Brown Sugar Smokies
Submitted by cwalde on July 13, 2004 at 9:45 am

1 (16 oz.) pkg little smokie sausages
1 pound bacon
2/3 Cup brown sugar

Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. (Or roll each individually in brown sugar and secure with a toothpick)

Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake on foil-lined baking sheet till bacon is crisp and the brown sugar melted about 25-30 minutes and then broil on both sides for crispness. Serve with honey mustard or barbecue sauce. A hit with men!

[BakerAunt]

Black Bean and Roasted Red Pepper Dip
Submitted by cwalde on May 31, 2005 at 12:42 pm

We made this for Super bowl Sunday. This is so easy! I love beans and I have to say that it was hard to stop eating this. I think you'll love it. Cheryl

1 pkg. Lawrys taco spices and seasonings
1 can (15 oz.) black beans, drained
1 jar (7 oz.) roasted red peppers, drained
12 oz. cream cheese
1 T chopped cilantro
1-2 t. lime juice
garnishes---chopped tomato and fresh cilantro

In food processor combine all ingredients except garnishes, mix thoroughly. Serve with tortilla chips and/or assorted raw vegetables. Makes 1 1/2 c only takes 10 minutes to prepare!

[BakerAunt]

Berry Pie
Submitted by cwalde on May 20, 2005 at 1:46 pm

This is my favorite fruit pie and I like making it red raspberry. I also use the lower amount of sugar because I like the tartness of the raspberry coming through. The pie is best with fresh fruit, but I use frozen all the time. I just rinse the berries to get off all the ice. You experienced pie bakers know how to do it! Hope you enjoy! Cheryl

Pastry for 2 crust pie or one crust and Lattice Top

3/4 - 1 c sugar
1/3 c flour
4 c fresh berries (raspberries, blackberries, boysenberries)
2 T butter
Milk (for brushing)

Heat oven to 425 degrees. Prepare lattice top. Mix sugar and flour, gently stir in berries. (I simply sift flour and sugar over my berries in the pie shell.) Turn into pastry-lined pie plate; dot with butter.

Arrange pastry strips on filling as directed; trim ends. Seal and flute, building up high edge. Brush pastry with milk, sprinkle with sugar. Cover edge with 2-3 inch strip of aluminum foil or pie guard to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is golden brown, 35-45 minutes.

Lattice Top:
Prepare pastry for 9 inch, 2 crust pie and leave 1 inch overhang on lower crust. After rolling pastry for top crust, cut into 10 strips, about 1/2 inch wide. (Pastry wheel can be used for more decorative strips.) Place 5 strips across filling. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving till lattice is complete, folding back alternate strips each time cross-strip is added.

Blueberry Pie:
Decrease sugar to 1/2 c, add 1/2 t ground cinnamon and use 4 c fresh blueberries. Sprinkle blueberries with 1 T lemon juice before dogging with butter.

[BakerAunt]

Banana Bread
Submitted by cwalde on August 20, 2004 at 5:01 pm

I know that you will enjoy this wonderful banana bread. I have searched for over 20 years for one that is just like my Grandmother's and this is it! It has a great banana flavor and wonderful texture. I make it all the time. Whenever we have over-ripe bananas I freeze them one by one in my freezer in a zip-lock freezer bag till I get enough to make it. It works great with frozen or fresh bananas! I get many compliments on this bread. Cheryl

1 c softened butter
2 c sugar
2 t vanilla
2 t lemon juice
4 eggs
5 ripe bananas (4 mashed, 1 coarsely chopped)
1 t salt
3 1/2 c flour
2 t soda
2 t baking powder
1 c sour cream
1/2 c chopped nuts

Cream butter and sugar. Add vanilla, lemon juice and eggs. Beat well. Stir in mashed bananas (reserve chopped one).

Sift together salt, flour, soda, and baking powder. Combine with banana mixture.

Add sour cream, nuts, and the coarsely chopped banana. (Stir in by hand).

Pour into 2 greased 9x5" bread pans. Bake at 350 degrees for 1 1/4 hour or till surface springs back when touched. Cool in pan for 10-15 minutes, then turn bread out onto wire rack to finish cooling. Makes 2 loaves.

You can make this bread in well washed soup cans with the labels removed at 350 degrees for 60 minutes. This makes nice round slices for a Christmas tray. Enjoy!

[BakerAunt]

Bacon-Horseradish Dip
Submitted by cwalde on May 31, 2005 at 1:00 pm

This is my absolute favorite dip! I like to add a bit more garlic salt to taste though. Hope you enjoy!

1 (8oz) pkg cream cheese
2 T prepared horseradish
1 c sour cream
3 t finely cut chives
8 strips bacon, cooked crisp
dash of garlic salt or more to taste
dash of red pepper

Soften cheese at room temperature. Blend with horseradish, sour cream, and chives. Crumble bacon; add half to mixture. Season with garlic salt and pepper. Sprinkle remaining bacon over top of dip.

[BakerAunt]

Apple Almond Puff Pastry Braid
Submitted by cwalde on July 14, 2004 at 5:38 pm

This is a friend's variation of a Pampered Chef recipe. She's a great German baker and Pampered Chef demonstrator. This recipe is now one of my favorites. It's easy, impressive, and delicious. She says not to tell your guests how easy that it is and to just tell them that they are worth it! It would be great with a hot beverage or even for dinner with a scoop of vanilla ice cream like I do. Hope that you enjoy! Cheryl

1 pkg puff pastry sheets, thawed
5 medium Granny Smith apples
3/4 t cinnamon
2/3 c almond Solo filling
1/4 c powdered sugar
1 egg
6 Tbsp. flour
3/4 c sugar
1/4 tsp nutmeg

Preheat oven to 400 degrees. Spray or grease a large baking stone--I've only done it on the stones but you can try it on a cookie sheet. Unfold the pastry and roll out the pastry to a 12"x18" rectangle on a 12"x18" cutting board.

Measure all dry ingredients, combining all except the powdered sugar in a 2-3 qt. bowl.

Slice, peel and core apples. [uploader: should this be core, peel, and slice?] Wedge or cut apples into uniform smaller pieces. Add apples to dry mixture. Mix well.

Mentally divide your pastry into 3 lengthwise strips. Spread 1/3 c of almond filling on the center lengthwise strip (about 3" wide) on pastry. Spoon 1/2 of apple mixture onto almond filling. With a knife or pizza cutter, cut 10 slits about 3/4" wide on each long side of pastry surrounding apple mixture.

To braid, start crossing a right strip with a left strip over the apple filling. Halfway through braiding, start at opposite end and continue till there are no more strips. Brush a beaten egg over the braided pastry. Place braid lengthwise on one side of the stone. Repeat making another braid with the remaining pastry and also place on stone alongside the other one.

Bake for 30-40 min. till puffy, flaky and golden brown. Remove from oven and place onto cooling rack. Sprinkle with powdered sugar. Cut gently with a serrated knife. Serve with ice cream. Yum!

[BakerAunt]

Any-Fruit Coffee Cake
Submitted by cwalde on November 16, 2004 at 1:47 pm

4 c chopped apple, apricots, peaches, pineapple, blueberries, or raspberries
2 T lemon juice
1 1/4 c sugar
1/3 c cornstarch
3 c AP flour
1 c sugar
1 T baking powder
1 t cinnamon
1/4 tsp. mace
1 c butter
2 slightly beaten eggs
1 c milk
1 t vanilla
1/2 c sugar
1/2 c AP flour
1/4 c butter
1/2 c chopped walnuts

In a saucepan combine choice of fruit and 1 c water. Simmer, covered, abt 5 min. or until fruit is tender. Stir in lemon juice. Mix the 1 1/4 c sugar and cornstarch; stir into fruit mixture. Cook and stir till thickened. Cool.

In mixing bowl stir together the 3 c flour, 1 c sugar, baking powder, cinnamon, mace, and 1 t salt. Cut in the 1 c butter until mixture resembles fine crumbs.

Combine eggs, milk, and vanilla. Add to flour mixture, mixing till blended. Spread half of the batter in greased 13x9x2 inch baking pan or two greased 8x8x2 inch baking pans.

Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over fruit mixture, spreading out as much as possible.

Combine the 1/2 c sugar and 1/2 c flour; cut in the 1/4 c butter till mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan.

Bake in 350 degree oven 45 to 50 minutes for 13x9x2 inch pan (40 to 45 min. for two 8x8x2 inch baking pan) or until cake tests done. Cool. Makes 1 large coffee cake or 2 small coffee cakes.

This is a versatile large coffeecake--great for brunch for quite a few people. Try all the different fruits suggested. It's very easy to make and sure to please. It is from the Better Homes and Gardens bread cookbook. Cheryl