Showing posts with label not chocolate. Show all posts
Snickerdoodles
in cookies, not chocolate on Wednesday, June 13, 2012
Printable Recipe
1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
1 t. baking soda
2 t. cream of tartar
1/2 t. salt
Cream together shortening and sugar. Add eggs, beat together. Add dry ingredients, mix well. Chill dough for about an hour. Roll into balls, and roll those balls in a mixture of cinnamon and sugar: 2 T. sugar/2 t. cinnamon.
Bake at 350 for 8-10 minutes, or until lightly brown, but still soft.
1 cup shortening1 1/2 cup sugar
2 eggs
2 3/4 cup flour
1 t. baking soda
2 t. cream of tartar
1/2 t. salt
Cream together shortening and sugar. Add eggs, beat together. Add dry ingredients, mix well. Chill dough for about an hour. Roll into balls, and roll those balls in a mixture of cinnamon and sugar: 2 T. sugar/2 t. cinnamon.
Bake at 350 for 8-10 minutes, or until lightly brown, but still soft.
Gingersnap Cookies
in bake sale, cookies, not chocolate, snack on Wednesday, June 6, 2012
Printable Recipe
~4 to 5 dozen cookies
2 ¼ c. shortening
3 c. sugar
3 eggs
3 t. vanilla
¾ c. molasses
6 c. flour
6 t. baking soda
3 t. cinnamon
2 T. ginger
1 ½ t salt
Cream together shortening and sugar. Add eggs, vanilla, molasses and mix well. Add dry ingredients and mix thoroughly. Roll into balls and roll in sugar. Bake at 350 for about 9-10 minutes.
Holly's Note:
These are delicious.
~4 to 5 dozen cookies
2 ¼ c. shortening
3 c. sugar
3 eggs
3 t. vanilla
¾ c. molasses
6 c. flour
6 t. baking soda
3 t. cinnamon
2 T. ginger
1 ½ t salt
Cream together shortening and sugar. Add eggs, vanilla, molasses and mix well. Add dry ingredients and mix thoroughly. Roll into balls and roll in sugar. Bake at 350 for about 9-10 minutes.
Holly's Note:
These are delicious.
Lemon Bars
in bar/brownie, dessert, not chocolate on Monday, May 28, 2012
Printable Recipe
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
Beat until creamy and press into a 9 x 9 pan. Bake 20 minutes at 350. Take it out when it looks not quite done.
Beat 2 eggs well. Add:
1 cup sugar
3 T. lemon juice
1/2 t. baking powder
2 T. flour
Pour over crust and bake for 25 minutes more. sprinkle with powdered sugar. Double it to bake in a 9 x 13 pan.
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
Beat until creamy and press into a 9 x 9 pan. Bake 20 minutes at 350. Take it out when it looks not quite done.
Beat 2 eggs well. Add:
1 cup sugar
3 T. lemon juice
1/2 t. baking powder
2 T. flour
Pour over crust and bake for 25 minutes more. sprinkle with powdered sugar. Double it to bake in a 9 x 13 pan.
Caramels
in candy, Christmas, not chocolate on Monday, May 21, 2012
Printable Recipe
Mix:
4 cups sugar
2 pt. light karo syrup
Bring to a rolling boil and add:
1 lb. butter
1 pint whipping cream
1 large can evaporated milk
Have the butter cut into small chunks and ready. Add butter and cream a little at a time so mixture never is quite boiling. Cook to firm ball, test in cold water. Remove from heat and add 1 T. vanilla. Pour immediately into pans that have been greased and lined with nuts. Cut into squares and wrap pieces in waxed paper.
Holly’s Note:
This is one of my mom’s candy recipes. Christmas wouldn’t be the same without her treats. Just looking at the recipes brings back memories. I just need to figure out how to make them all now!
Mix:
4 cups sugar
2 pt. light karo syrup
Bring to a rolling boil and add:
1 lb. butter
1 pint whipping cream
1 large can evaporated milk
Have the butter cut into small chunks and ready. Add butter and cream a little at a time so mixture never is quite boiling. Cook to firm ball, test in cold water. Remove from heat and add 1 T. vanilla. Pour immediately into pans that have been greased and lined with nuts. Cut into squares and wrap pieces in waxed paper.
Holly’s Note:
This is one of my mom’s candy recipes. Christmas wouldn’t be the same without her treats. Just looking at the recipes brings back memories. I just need to figure out how to make them all now!
Peanut Butter Criss-Cross Cookies
in cookies, not chocolate, peanut butter on Wednesday, May 16, 2012
Printable Recipe
1 c. shortening
1 c. peanut butter (chunky is best)
1 c. sugar
1 c. packed brown sugar
2 eggs, beaten
1 t. vanilla
3 c. flour
1/8 t. salt
2 t. baking soda
Cream shortening and peanut butter, add sugars, eggs and vanilla. Mix well. Add dry ingredients. Mix well. Roll into small balls, place on cookie sheet and with a fork, press a criss-cross into each cookie. Bake at 375 for 8-9 minutes.
1 c. shortening
1 c. peanut butter (chunky is best)
1 c. sugar
1 c. packed brown sugar
2 eggs, beaten
1 t. vanilla
3 c. flour
1/8 t. salt
2 t. baking soda
Cream shortening and peanut butter, add sugars, eggs and vanilla. Mix well. Add dry ingredients. Mix well. Roll into small balls, place on cookie sheet and with a fork, press a criss-cross into each cookie. Bake at 375 for 8-9 minutes.
Snickerdoodle Cake
in cake, not chocolate, snack on Friday, March 30, 2012
Printable Recipe
2-1/2 c. flour
2 t. baking powder
1/2 t. salt
2 c. sugar
1/2 c. shortening
2 eggs
1 c. milk
3 T. sugar
1 t. ground cinnamon
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl, cream sugar and shortening until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
In a small bowl, mix 3 tablespoons sugar with cinnamon. Sprinkle this mixture evenly over cake.
Pour into greased and floured 9 x 13 pan and bake in preheated 350 degree oven for 35 to 40 minutes or until done.
Holly's Note:
I found this at One Food Crazed Maniac. Thanks Kami! This sounds absolutely delicious. As soon as I try it, I'll post a picture and an amended note.
2-1/2 c. flour
2 t. baking powder
1/2 t. salt
2 c. sugar
1/2 c. shortening
2 eggs
1 c. milk
3 T. sugar
1 t. ground cinnamon
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl, cream sugar and shortening until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
In a small bowl, mix 3 tablespoons sugar with cinnamon. Sprinkle this mixture evenly over cake.
Pour into greased and floured 9 x 13 pan and bake in preheated 350 degree oven for 35 to 40 minutes or until done.
Holly's Note:
I found this at One Food Crazed Maniac. Thanks Kami! This sounds absolutely delicious. As soon as I try it, I'll post a picture and an amended note.
Sour Cream Pound Cake
in cake, dessert, not chocolate on Saturday, March 17, 2012
Printable Recipe
Serves ~18-24
6 eggs (I use 7 eggs)
1/2 lb butter, softened
3 c. white sugar
1 c. sour cream
1/4 t. baking soda
3 c. cake flour
Separate eggs. Beat egg whites until stiff peaks form. Set aside. Cream sugar and butter until fluffy. Add egg yolks, one at a time, until light and fluffy. Mix soda into flour. Alternate adding the flour and sour cream: 1 cup of flour, 1/3 cup sour cream, until all blended. Fold in egg whites.
Pour into a greased bundt pan. Bake at 300 for about 1 1/2 hour (90 minutes). (Your oven might be different.) Let rest in pan for 10 minutes. Remove from pan to cool. Dust with powdered sugar. Slice and serve with fresh strawberries and cream.
Holly's Note:
At our higher Idaho altitude, I use 7 eggs, instead of 6. In my oven I also bake it at 325.
Serves ~18-24
6 eggs (I use 7 eggs)1/2 lb butter, softened
3 c. white sugar
1 c. sour cream
1/4 t. baking soda
3 c. cake flour
Separate eggs. Beat egg whites until stiff peaks form. Set aside. Cream sugar and butter until fluffy. Add egg yolks, one at a time, until light and fluffy. Mix soda into flour. Alternate adding the flour and sour cream: 1 cup of flour, 1/3 cup sour cream, until all blended. Fold in egg whites.
Pour into a greased bundt pan. Bake at 300 for about 1 1/2 hour (90 minutes). (Your oven might be different.) Let rest in pan for 10 minutes. Remove from pan to cool. Dust with powdered sugar. Slice and serve with fresh strawberries and cream.
Holly's Note:
At our higher Idaho altitude, I use 7 eggs, instead of 6. In my oven I also bake it at 325.
White Cake
in cake, dessert, not chocolate, snack on Thursday, January 19, 2012
Printable recipe
2 1/2 cups flour (all purpose)
2 cups sugar
1 t. baking powder
1/2 t. baking soda
1/8 t. salt
1 1/3 cup buttermilk or sour milk
1/2 cup butter (softened)
2 t. vanilla
4 egg whites
Combine flour, sugar, baking powder, baking soda and salt. Add buttermilk, butter, and vanilla. Beat with an electric mixer on low for about 30 seconds. Scrape the bowl and beat on medium for 2 minutes. Scraping the bowl occasionally. Add egg whites, and beat for 2 minutes more.
Pour into greased and floured pans (2 nine-inch square/round pans or one 9x13 pan) and bake at 350 for 30-35 minutes. I did 24 cupcakes and baked them for about 20 minutes.
Holly's Note:
The original recipe came from my old Better Homes and Gardens cookbook. My husband and I thought the cupcakes were a bit heavy, not light and fluffy. My son loved them and couldn't get enough. I think that next time I will change the order for mixing and do it more traditionally: cream the butter and sugar first, add the egg whites one at a time, etc.
2 1/2 cups flour (all purpose)
2 cups sugar
1 t. baking powder
1/2 t. baking soda
1/8 t. salt
1 1/3 cup buttermilk or sour milk
1/2 cup butter (softened)
2 t. vanilla
4 egg whites
Combine flour, sugar, baking powder, baking soda and salt. Add buttermilk, butter, and vanilla. Beat with an electric mixer on low for about 30 seconds. Scrape the bowl and beat on medium for 2 minutes. Scraping the bowl occasionally. Add egg whites, and beat for 2 minutes more.
Pour into greased and floured pans (2 nine-inch square/round pans or one 9x13 pan) and bake at 350 for 30-35 minutes. I did 24 cupcakes and baked them for about 20 minutes.
Holly's Note:
The original recipe came from my old Better Homes and Gardens cookbook. My husband and I thought the cupcakes were a bit heavy, not light and fluffy. My son loved them and couldn't get enough. I think that next time I will change the order for mixing and do it more traditionally: cream the butter and sugar first, add the egg whites one at a time, etc.
Vanilla Sugar Cookie Bars
in bar/brownie, cookies, not chocolate on Friday, January 13, 2012
Printable Recipe
Makes ~24 bars, depending on how you cut them.
I saw a post at the Big Red Kitchen about tie dyeing sugar cookies. I haven't tried that yet and will, but what stood out to me about the post was making sugar cookies in a bar form, rather than cut-out.
I have a delicious Vanilla Sugar Cookie recipe that I love and I decided to use it, instead of another one.
I mixed up one batch of cookies, and instead of refrigerating it prior to rolling it out, I simply spread it into a 9x13 pan and baked it at 350 for about 20 minutes. How many you get, depends on how you cut them. Think, roughly about 24.
It worked great! They were quite thick, but certainly yummy. It was a huge timesaver. Maybe not as much fun as rolling and cutting, but it was great to have sugar cookies without the fuss.
Makes ~24 bars, depending on how you cut them.
I saw a post at the Big Red Kitchen about tie dyeing sugar cookies. I haven't tried that yet and will, but what stood out to me about the post was making sugar cookies in a bar form, rather than cut-out.I have a delicious Vanilla Sugar Cookie recipe that I love and I decided to use it, instead of another one.
I mixed up one batch of cookies, and instead of refrigerating it prior to rolling it out, I simply spread it into a 9x13 pan and baked it at 350 for about 20 minutes. How many you get, depends on how you cut them. Think, roughly about 24.
It worked great! They were quite thick, but certainly yummy. It was a huge timesaver. Maybe not as much fun as rolling and cutting, but it was great to have sugar cookies without the fuss.
Apple Streusel Cheesecake Bars
in bar/brownie, dessert, fruit, not chocolate on Sunday, December 25, 2011
Gingerbread Bundt Cake
in bundt, cake, gingerbread, not chocolate on Friday, December 23, 2011
Printable Recipe
Mix together:
3 1/3 cups flour
2 ½ t. baking powder
1 ½ t. salt
1 T. ginger
1 ½ t. cinnamon
1 cup sugar
Add:
2 eggs, lightly beaten
1 cup molasses
Slowly add:
¾ cup plus 2 T canola oil
1 cup boiling water
Mix thoroughly. You'll need to scrape the sides and bottom of bowl.
Pour batter into a greased and floured 12-cup bundt pan and bake at 350 for about 50-60 minutes.
This is a dark cake. Let cool in the pan for about 10 minutes, then invert onto a serving plate. Sprinkle with powdered sugar before serving.
Holly's Note:
I wanted to do a gingerbread bundt cake for a bridal shower (we were serving different bundt cakes). I found the original recipe at Pinch. I think this would be really good with vanilla ice cream or just real whipped cream. I served it sprinkled with powdered sugar.
Mix together:3 1/3 cups flour
2 ½ t. baking powder
1 ½ t. salt
1 T. ginger
1 ½ t. cinnamon
1 cup sugar
Add:
2 eggs, lightly beaten
1 cup molasses
Slowly add:
¾ cup plus 2 T canola oil
1 cup boiling water
Mix thoroughly. You'll need to scrape the sides and bottom of bowl.
Pour batter into a greased and floured 12-cup bundt pan and bake at 350 for about 50-60 minutes.
This is a dark cake. Let cool in the pan for about 10 minutes, then invert onto a serving plate. Sprinkle with powdered sugar before serving.
Holly's Note:
I wanted to do a gingerbread bundt cake for a bridal shower (we were serving different bundt cakes). I found the original recipe at Pinch. I think this would be really good with vanilla ice cream or just real whipped cream. I served it sprinkled with powdered sugar.
Apple Streusel Cheesecake Bars
in bar/brownie, cheesecake, dessert, fruit, not chocolate on Monday, December 5, 2011
Printable Recipe
Makes about 18-24 bars depending on how you cut them.
2 cups flour
1 1/4 cups oatmeal
3/4 cup brown sugar, packed
1/2 cup butter
2 pkgs. cream cheese (8 oz. each)
1/2 cup sugar
1 egg
1 t. vanilla
1 can (21 oz) apple pie filling
1/2 t. cinnamon
Mix together flour, oatmeal and brown sugar. Cut butter into mixture until it is coarse and crumbly. Reserve about 1 1/4 cups of of crumb mixture. Press remaining crumb mixture into a greased 9 x 13 pan. Bake at 350 for about 10 minutes. Let cool for 10 or so minutes.
Beat the cream cheese, sugar, egg and vanilla together until smooth. Spread over the cream cheese mixture. Mix the pie filling and cinnamon together and spread over the cream cheese mixture. Sprinkle the remaining crumb mixture over the top.
Bake at 350 for about 40 minutes. Cool about 30-35 minutes and then refrigerate for 2-3 hours.
Cut into bars. If there are any left over, store them in the refrigerator.
Holly's Note:
I saw a recipe for these bars in a magazine, but it called for an oatmeal cookie mix. I don't buy cookie mixes, so I came up with my own crust base and modified the filling a bit. These were a huge hit. My husband says they need to be served with a big glass of milk. I thought they were evil and very moreish. This is a definite winner!
Makes about 18-24 bars depending on how you cut them.
2 cups flour1 1/4 cups oatmeal
3/4 cup brown sugar, packed
1/2 cup butter
2 pkgs. cream cheese (8 oz. each)
1/2 cup sugar
1 egg
1 t. vanilla
1 can (21 oz) apple pie filling
1/2 t. cinnamon
Mix together flour, oatmeal and brown sugar. Cut butter into mixture until it is coarse and crumbly. Reserve about 1 1/4 cups of of crumb mixture. Press remaining crumb mixture into a greased 9 x 13 pan. Bake at 350 for about 10 minutes. Let cool for 10 or so minutes.
Beat the cream cheese, sugar, egg and vanilla together until smooth. Spread over the cream cheese mixture. Mix the pie filling and cinnamon together and spread over the cream cheese mixture. Sprinkle the remaining crumb mixture over the top.
Bake at 350 for about 40 minutes. Cool about 30-35 minutes and then refrigerate for 2-3 hours.
Cut into bars. If there are any left over, store them in the refrigerator.
Holly's Note:
I saw a recipe for these bars in a magazine, but it called for an oatmeal cookie mix. I don't buy cookie mixes, so I came up with my own crust base and modified the filling a bit. These were a huge hit. My husband says they need to be served with a big glass of milk. I thought they were evil and very moreish. This is a definite winner!
Vanilla Sugar Cookies
in bar/brownie, cookies, not chocolate on Wednesday, October 26, 2011
Printable Recipe
½ c. butter (softened, no substitutions)
1 c. sugar
½ t. vanilla
1 egg, beaten
2 ¼ c. flour
½ t. salt
¼ t. nutmeg
2 t. baking powder
2 T. milk
Cream butter and sugar. Add egg and vanilla. Sift dry ingredients together and add to creamed mixture, alternating with milk. Chill 1 hour. Roll and cut and bake. 350 for 7-8 minutes. Decorate.
Feel sorry for every other person out there who thinks that their sugar cookies are actually good. We know better!
Holly's Note:
This recipe came from a dear friend and is, quite simply, one of the best sugar cookies I've ever tasted. When I was in college, for holidays my mom would send me a "party in a box" and include these cookies, cut into whatever shape was appropriate for the current holiday, with a can of frosting so I could have them and share them with my friends. They're better with homemade frosting, but when I was away from home, they were perfect with canned frosting!
½ c. butter (softened, no substitutions)1 c. sugar
½ t. vanilla
1 egg, beaten
2 ¼ c. flour
½ t. salt
¼ t. nutmeg
2 t. baking powder
2 T. milk
Cream butter and sugar. Add egg and vanilla. Sift dry ingredients together and add to creamed mixture, alternating with milk. Chill 1 hour. Roll and cut and bake. 350 for 7-8 minutes. Decorate.
Feel sorry for every other person out there who thinks that their sugar cookies are actually good. We know better!
Holly's Note:This recipe came from a dear friend and is, quite simply, one of the best sugar cookies I've ever tasted. When I was in college, for holidays my mom would send me a "party in a box" and include these cookies, cut into whatever shape was appropriate for the current holiday, with a can of frosting so I could have them and share them with my friends. They're better with homemade frosting, but when I was away from home, they were perfect with canned frosting!
Mini Vanilla Cupcakes
in cake, not chocolate, snack on Monday, October 24, 2011
Printable Recipe
1 1/2 cups sifted cake flour
1 1/2 t. baking powder
1/4 t. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 t. vanilla extract
1/2 cup whole milk
Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, beat on medium-high, just until blended. Do not over beat.
Divide the batter among two lined 24-cup mini-muffin pans.
Bake at 400 for ~10 minutes.
Frost with cupcake glaze:
1 cup powdered sugar
6-7 tablespoons cream
Food coloring
Whisk together until smooth. Add more cream to reach desired consistency. Then dip.
Makes 48 mini cupcakes
Holly's Note:
I saw a really cute post at The Farm Chicks about mini donut-shaped cupcakes. I don't have the donut pan, but I have a mini muffin tin and the recipe sounded delicious. It was ok, but it wasn't special. My husband commented that these little cupcakes were simply a sugar delivery vehicle. He'd prefer them larger-sized. I agree. I thought the glaze was nice and easy, but very, very sugary. These are orange, because my son didn't want pink ones, because pink is for girls. The boys really didn't like the cupcakes anyway. It wasn't simply a dump and mix recipe and for the effort required to make it, I don't think the results were all that worth it.
So, bottom line, I don't think we'll make these again.
1 1/2 cups sifted cake flour
1 1/2 t. baking powder
1/4 t. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 t. vanilla extract
1/2 cup whole milk
Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, beat on medium-high, just until blended. Do not over beat.
Divide the batter among two lined 24-cup mini-muffin pans.
Bake at 400 for ~10 minutes.
Frost with cupcake glaze:
1 cup powdered sugar
6-7 tablespoons cream
Food coloring
Whisk together until smooth. Add more cream to reach desired consistency. Then dip.
Makes 48 mini cupcakes
Holly's Note:
I saw a really cute post at The Farm Chicks about mini donut-shaped cupcakes. I don't have the donut pan, but I have a mini muffin tin and the recipe sounded delicious. It was ok, but it wasn't special. My husband commented that these little cupcakes were simply a sugar delivery vehicle. He'd prefer them larger-sized. I agree. I thought the glaze was nice and easy, but very, very sugary. These are orange, because my son didn't want pink ones, because pink is for girls. The boys really didn't like the cupcakes anyway. It wasn't simply a dump and mix recipe and for the effort required to make it, I don't think the results were all that worth it.
So, bottom line, I don't think we'll make these again.
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