CROCHET AND KNIT GROUP
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DESSERTS, BARS AND COOKIES
IN THIS SECTION
Almond Bark Cookies
Almond Coconut Brownies (like Almond Joys)
Basic Spritz Cookies (with many variations)
Buttermilk Sugar Cookies
Caramel Chocolate Chip Bars
Carmel Nut Acorns
Deluxe Chocolate Marshmallow Bars
Chocolate Caramel Thumbprints
Egg Yolk Cookies
M & M Coconut Macaroon Cookies
Mom's Sugar Cookies
Nutmeg Cookie Logs
Peanut Butter Balls (a Christmas Favorite)
Peanut butter Bars
Peanut Butter Temptations
Ruth Ann's Sugar Cookies
Scott Shortbread Cookies
Way Too Easy Peanut Butter Cookies
Peanut Butter Brownies (or Bars)
I made this simple recipe for an administrative assistants luncheon. These came out of the Schlewig, Iowa centennial cookbook. Since it was Lent, and I wanted to provide something that was not chocolate for those who may have given up chocolate. These even won praise by my picky eater (Mark). He said this recipe "was a keeper." Everyone enjoyed them, so here is the recipe.
3/4 c. brown sugar
3/4 c. white sugar
2/3 c. peanut butter (I used creamy peanut butter)
1/2 c. shortening
1 tsp. vanilla
1 1/2 c. flour
1 tbl. baking powder
pinch of salt
1/4 c. milk
1/3 c. peanut butter (creamy)
1 tbl. butter
2 c. powdered sugar
1/4 c. milk
Cream brown sugar, white sugar, peanut butter, and butter together with mixer. Add in eggs and vanilla. Alternately add in flour, baking powder, and salt with the milk. Mix well and spread into a 9 X 13 inch baking pan. Bake at 350 degrees for 20-25 minutes.
While the bars are baking make the topping. Cream together the peanut butter, and butter, slowly adding in the powdered sugar and milk. Beat till smooth. Spread topping to brownies while the bars are still a bit warm for easier spreading of the topping. Enjoy!
Caramel Chocolate Chip Bars These bars and quick and easy to make. They remind me of my blonde brownies (that is why the sprinkled the chips on top.) I am sure you could use a plain white or yellow cake mix as well and get much the same result. By using the Caramel cake mix, you do get a bit of a maple taste to the bars. Enjoy!! Joleen
1 pkg. Duncan Hines Moist Deluxe Caramel Cake Mix
1/4 c. water
1/4 c. packed brown sugar
1/4 c. butter or margarine softened
1 c. chocolate chips
Preheat oven to 375 degrees. Grease 9X13 " pan. Combine cake mix, eggs, water, brown sugar and butter in a large bowl. Stir until thoroughly blended. Mixture will be thick. Stir in chocolate chips. Spread into the greased pan. (I did not add the chips to the mixture, I just sprinkled them on top of the dough.) Bake for 24-27 minutes or until a toothpick comes out clean. Cool and cut into bars.
Crush cookies, add cream cheese, roll in walnut size balls (or use small ice cream dipper to make ½ balls) Put in freezer till almost frozen (20 minutes) take out and dip in white bark or the chocolate (I put on cookie rack over a bowl and spooned bark over the cookies. After they have set up drizzle the opposite color of almond bark over top…Easy—just remember to use the spray (Pam) on cookie sheet, or parchment paper, wax paper (I used spray on it) Makes about 5 dozen (more if you make them smaller)
M & M Coconut Macaroon
Mix all together and drop by teaspoon full. Bake at 350 degrees – 8-10 min. Use a well-greased cookie sheet and remove from pan immediately and let cool on a wire rack. Store covered at room temperature. Makes 3 dozen.
Summer is a great time for meringue pies (well, any pie for that matter) and angel food cake. If you like to make yours from scratch, here is a great recipe to use up those egg yolks.
ANGEL FOOD CAKE IDEA: Whether you make it from scratch or from a box, try adding in just a bit of coco powder to make a chocolate angel food cake as you are mixing it. The chocolate angel food cake is yummy sliced on a plate with the addition of chocolate Cool Whip and shaved chocolate on top! Simple, but tasty.
If you are worried about your cholesterol take them to work and give them away! If you don't have time to bake right away just break the yolks and freeze.
Egg yolk Cookies
1 C shortening (Crisco)
2 C sugar
1 t vanilla
3 egg yolks
1 t cream of tarter
1 t baking soda
2 C flour
pinch of salt.
Cream shortening and sugar together. Add vanilla to mixture. In separate bowl beat egg yolks and then combine with cream mixture. Sift flour, soda, cream of tartar and salt. Add this to creamed mixture. Form into balls the size of a walnut; roll in sugar to coat. Place on cookie sheet and bake in a slow oven; 325 degrees for 20 minutes. Let cool for one or two minutes before you remove from cookie sheet so that cookies hold their shape.
Note: If you are not using farm eggs add a couple of drops of yellow food coloring to creamed mixture. These turn out to be a beautiful yellow sugar cookie that are really yummy.
1 c. white sugar
1 c. ground or chopped salted peanuts of other nuts (optional). Cream together the shortening and the sugars. Add in the 2 eggs. Now add in the rest of the ingredients and mix. Roll into balls, adding more flour if necessary. Press down with a fork. Bake at 350 degrees for 10 minutes.
***I used more corn flakes (1 1/2 - 2 cups), so I did not need anyadditional flour, anyway, I like more corn flakes in there. I used one of those Pampered chef cookie scoops instead of messing around with rolling them into balls, I also skipped the pressing down with a fork part and I just baked them. They are always great. A good alternative for breakfast with the cereal in the cookies. ENJOY!
RUTH ANN'S SUGAR COOKIES
MIX SUGAR, BUTTER, EGG, AND VANILLA EXTRACT TOGETHER. THEN STIR IN FLOUR, BAKING SODA, AND CREAM OF TARTER. COVER AND REFRIGERATE 2-3 HOURS.
THESE CAN BE MADE INTO CUT OUT COOKIES OR MADE INTO SMALL BALLS AND FLATTENED WITH A SUGAR COATED BOTTOM OF A GLASS. BAKE 375* FOR 7-8 MINUTES.
BUTTERMILK SUGAR COOKIES
CREAM SUGAR AND CRISCO ADD EGGS AND VANILLA BEGINNING WITH BUTTERMILK
ALTERNATE WITH DRY INGREDIENTS UNTIL USED. ROLL OUT 1 INCH THICK, BAKE AT
350*FOR 10 MINUTES. .COOL AND DECORATE. (Or use the rolled ball
method and press flat with a sugared glass -- see note above under
DELUXE CHOCOLATE MARSHMALLOW BARS
ALMOND COCONUT BROWNIES
1 1/2 c. butter (no substitutes)
In a saucepan over low heat, melt butter and chocolate; cool slightly. Add sugar and stir in beaten eggs, flour, almonds and vanilla. Transfer to agreased 13X9" pan and back at 350 degrees for 30 min. or until toothpick comes out clean. Cool on wire rack.
In a large saucepan, combine filling ingredients; bring to a boil. (I didthe milk, sugar and marshmallows and allowed the marshmallows to melt before I added in the coconut.) Pour over cooled brownies.
In another saucepan (I used the microwave method here), combine chocolatechips, sugar, milk and butter; bring to a boil. Spoon over the coconut filling. Sprinkle with the slivered almonds. CHILL for at least 2 hours or more before cutting. Store in refrigerator. Yield 4 dozen.
Add: Dry ingredients, mix well.
If dough is soft, refrigerate until stiffer. Shape into long rolls 1/2" in diameter, and 3" long. Place on un-greased baking sheet. Bake in moderate oven (350°) 12-15 minutes until light golden brown. COOL
Spread frosting (recipe below) on top and sides of cookies. Mark frosting with tines of fork to resemble bark. Sprinkle lightly with nutmeg.
3 cups flour
Sift together dry ingredients. Cut in shortening. Mix other ingredients. Refrigerate. Roll out the cookies. Cut into desired shapes. Or roll into balls and then granulated sugar. Place on ungreased cookie sheet. Bake at 350 degrees for 6-8 minutes. Cool on wire cookie sheet. When cool, decorate with colored frosting and assorted candies. EAT!
Cream with electric mixer sweetened condensed milk and peanut butter. Mix in the Bisquick and vanilla. Roll into 1" balls. Roll again in a small bowl of granulated white sugar. Place on an ungreased cookie sheet. Bake at 375 degrees for 6-8 minutes. Cool on a wire rack.
You can finish these several ways. You can place a Hershey's kiss (unwrapped of course) in the center of each cookie, or a mini Reese's peanut butter cup in the center (again unwrapped), or one of those chocolate stars in the center. Or you can press down each cookie in a criss-cross fashion with the tines on the back of the fork.
1 - 18 oz. jar peanut butter (chunky or creamy is ok)
Blend together the softened butter and peanut butter (a heavy duty mixer works great). Add powdered sugar, and rice krispies cereal. Form into balls 1" in size or larger.
Melt the almond bark in the microwave or on top of the stove in a double boiler. Dip the peanut butter balls into the chocolate almond bark. Place on waxed paper to cool. Sore in a cool area.
l lb butter and a smidgen (Tablespoon to l/4 C)
Mix for 4-5 minutes.
In another bowl:
5 C flour
l t baking powder
l lb butter
l l/2 C brown sugar
2 t vanilla
2/3 C chopped walnuts
Cream butter and sugar. Add vanilla, nuts and dry ingredients. Shape into balls with a melon baller. Place on cookie sheet and bake for 350 degrees for 10-12 minutes. Let cool. Melt 12 OZ bag of caramels in double boiler with 4 T water. Dip cookies into caramel (about l/4 of the cookie should be dipped) then dip cookie into chopped walnuts and let cool on wax paper. Very cute cookie. Makes approx 140, if doubled.
Almond Bark Cookies
1 1/2 Pd. Almond Bark
3/4 cup peanut butter
1 1/2 cup salted peanuts
1 1/2 cup miniature marshmallows (colored)
3 cups rice krispies
Melt bark, add rest of ingredients, drop by teaspoon onto waxed paper and let hardened. Makes approx 75.
BASIC SPRITZ COOKIES
Cream together butter and shortening until soft.
Gradually add sugar and continue to cream together about five (5) minutes
until light and fluffy. Add in the
egg and vanilla and continue to beat well.
Gradually add in the flour, baking power and salt.
Make sure all the flour is incorporated into the batter.
Batter will be stiff. Shape
dough into two rolls, and wrap in plastic wrap, foil or waxed paper and
refrigerate at least one hour. Using
your cookie press, select the disc desired and fill the cookie press according
to directions. Press cookies
directly (decorate with colored sugar sprinkles if you wish) on to cookie sheet
and bake 7-8 minutes at 375 degrees or until light golden brown.
Makes 6-7 dozen cookies.
Cream: 3 Tablespoons butter , 1/2 tsp. vanilla, 1 tsp. Rum flavoring. Blend in:
1/2 c. sifted powdered sugar beating well.
Add 2 c. additional powdered sugar, alternating with
2 or 3 Tbl. of Evaporated Milk (made with skim milk, if preferred) or
cream. Beat till spreading consistency.
ALMOND CREME SPRITZ COOKIES
1 cup butter, softened
Beat butter and cream cheese in a large mixing bowl till well combined. Addsugar, almond extract, and vanilla; beat till combined. Beat in flour. Cover and chill dough for 30 minutes or till easily worked but not too stiff.
Pack dough into a cookie press. Force dough through press onto ungreasedcookie sheets. Sprinkle with almonds. Bake in a 375 F. oven for 8 to 10 minutes or till edges of cookies are firm but not brown. Remove cookies and cool on wire racks.
Makes about 60.
Make-ahead tip: Cool cookies completely. In an airtight or freezercontainer, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
BROWN SUGAR SPRITZ COOKIES
Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar and baking powder and beat well. Add egg, lemon peel, and vanilla. Beat till well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough.
Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Bake in a 375 F. oven for 9 to 10 minutes or till edges of cookies are firm but not brown. Remove cookies and cool on wire racks.
Makes 70 to 80.
LEMON-CHEESE PRESSED COOKIES
Cream butter, cheese and sugar until fluffy. Blend in remaining ingredients. Cover, chill 1 hour. Heat oven to 375. Fill cookie press with 1/4 of dough at a time; form desired shapes on ungreased baking sheet. Bake 8 to 10 minutes or until light brown on edges. About 5 dozen 2-inch cookies.
Preheat oven to 350 degrees. Cream butter and gradually add sugars and beat until light. Add orange juice and mix well. Add egg and orange zest. Sift flour, salt and baking soda together and add to the creamed mixture gradually. Fill the cookie press and form the cookies on an ungreased cookie sheet and bake 10-15 minutes..
Yield: 72 cookies
Preheat oven to 350 degrees. Cream shortening and gradually add both sugars. Add eggs and vanilla. Sift flour, salt and baking soda and mix gradually with the creamed mixture. Fill the cookie press and form cookies on ungreased cookie sheet for 10-15 minutes.
Yield: 70 cookie
Preheat over to 400 degree. Cream shortening, gradually add sugar. Add unbeaten egg and vanilla. Sift cocoa, baking powder, salt and flour together. Mix gradually with the creamed mixture. Fill the cookie press and form cookies on an ungreased cookie sheet for 10-15 minutes..
Yield: 60 cookies
PEANUT BUTTER SPRITZ
Preheat oven to 375 degrees. Cream shortening, gradually add sugars and beat until light. Add egg, then peanut butter and hot water. Sift flour and soda together and gradually add dry ingredients to the creamed mixture. Fill the cookie press and form cookies on an ungreased cookie sheet and bake for 10-15 minutes.
Yield: 60 cookies
Do not grease the cookie sheet. (or your baking stones).
***A neat trick to see if your dough is going to
spread too much is to...make a walnut size ball and put it
in the microwave on high for a few seconds. If it spreads
rapidly...more flour. If it still holds some of the original shape
(but still spreads some) your good to go.***
One easy trick you can do for M&M cookies is to roll the sugar cookie dough into balls and then just dip the top in a bowl of regular or mini M&M's and put on the cookie sheet (top up) and press down slightly. This way you get that "on the top clean look" that bakeries have for there M&M cookies. I have in the past also just criss-crossed them with a fork like you do peanut butter cookies and then put sprinkles on them.
PEANUT BUTTER TEMPTATIONS
64 Reese's Peanut Butter Miniature Cups
Heat oven to 375 degrees. Remove wrappers from peanut butter cups. Line small muffin cups (1 3/4 inches in diameter) with paper bake cups.
Beat butter, brown sugar, granulated sugar, peanut butter, eggs and vanilla until fluffy in a large bowl. Stire together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten.
Bake 10 to 12 minutes until puffed and lightly browned;
remove from oven. Immediately press peanut butter cup into each
cookie. Cool completely in muffin pan. Makes 64 cookies.
Chocolate Caramel Thumbprints
1/2 Cup Butter (no Substitutes) Softened
In Mixing Bowl, cream butter, and Sugar, Beat in yolk, milk and vanilla.Combine the flour, Cocoa and Salt. Add to creamed mixture. Refrigerate 1 hour or until easy to handle. Roll into 1-inch balls. Beat Egg White, just still mixed. Dip balls into egg white, and coat with nuts. Place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make 3/8 to 1/2 inch indentation in the center of each ball. Bake 350' for 10-12 minutes or until set. (if indentation is not enough--press with handle of spatula to enlarge after removing from oven.) Remove to a wire rack to cool. Meanwhile, in a heavy saucepan, melt caramels with cream over "LOW" heat stirring till smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening. Drizzle over cookies.( I used a spoon and made a mess, make sure you have aluminum foil under cookies, and about 3 -4 inches on either side, and wave spoon back and forth.)