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          Janice LaQuiere

 

 

 

  Recipes

Bars, Cakes, and Cookies,

3 Ingredient Peanut Butter cookies
Bark
Blitz Torte Cake
Candy Bar Cookies
Caramel Toffee Bars

Chocolate Malt Cookies

Chocolate Malted Cookies
Chocolate Snowflake Cookies
Cinnamon Crinkle Cookies
Coconut Bon Bons
Cream Cheese Sugar Cookies
Deluxe Pecan Chocolate Chip Cookies
Double Chocolate Bars
Dump Cake
Fudge Puddles
Oatmeal Current Cookies 
Nestle Toll House Cookies

 


3 Ingredient Peanut Butter Cookies back to top

1 cup peanut butter
1 cup granulated sugar
1 egg

Preheat oven to 375 degrees Fahrenheit.

Beat together ingredients in mixing bowl. Roll into balls and place on ungreased cookie sheet. Press flat with bottom side of fork, making traditional criss-cross shape. Bake for 8-10 minutes.

 

Bark back to top
from Donna L.

Grease (long) cookie sheet.
30-40 soda crackers--place in cookie sheet sided by side.
Heat in sauce pan:
1 cup butter
1 cup sugar

Boil for 5 min. Pour mixture over crackers and put in 400 oven for 5 min. Remove from oven and sprinkle 12 oz. chocolate. Put back in warm oven (but keep the oven off) for another few minutes until chips begin to melt. Carefully smooth chocolate with spoon, not upsetting crackers. Sprinkle crushed or chopped peanuts over this and and place in refrigerator until set. then break into pieces.

 

 

Blitz Torte Cake back to top
Grandma G.

1/2 cup shortening
1/2 cup sugar
1/8 teaspoon salt
4 egg yolks, beaten light
1 teaspoon vanilla
3 Tablespoons milk
1 cup sifted cake flour
1 teaspoon baking powder

Meringue:
4 egg whites
3/4 cups sugar

Topping:
1/2 cup sliced blanched almonds
1 Tablespoon sugar
1/2 teaspoon cinnamon

Cream shortening; beat sugar and salt, then egg yolks, vanilla, milk and flour (sifted with baking powder). Spread mixture in 2 round greased cake pans. Beat egg whites until very light, add 3/4 cups sugar gradually, spread on the unbaked mixture in both pans. Sprinkle with almonds, 1 Tablespoon sugar, and cinnamon. Bake in a moderate oven (350) about 30 minutes. Let cool and put together with cream filling.

 

Candy bar Cookies back to top
Grandma G.

cup butter
cup powdered sugar
1 teaspoon vanilla
2 tablespoon evaporated milk
teaspoon salt
2 cups flour

Cream together butter and powdered sugar. Add vanilla, evaporated milk and salt. Blend in flour.

Chill for easier handling.

Roll out dough, half at a time on floured board to a 8 x 12" rectangle and trim the sides. Cut into 3 x 1" bars. Place on ungreased cookie sheet. Bake at 325 for 12-16 minutes until light brown. Cool - spread 1 teaspoon filling on each cookie. Top with teaspoon icing.

Caramel Filling

Combine in top of double boiler lb. (28 pieces) light colored candy caramels and cup evaporated milk. Heat until caramels melt. Remove from heat - stir in cup butter, 1 cup powdered sugar and 1 cup chopped pecans.

Chocolate Icing

Melt one 6 oz. pkg. (1 cup) chocolate chips and cup evaporate milk. Remove from heat, stir in 1 tablespoon butter, 1 teaspoon vanilla and cup powdered sugar. Or you can melt 3 or 4 small Hershey bars and add small amount of boiling water to make good spreading consistency.

 

Caramel Toffee Bars back to top
Aunt Carolyn

1 cup butter
3/4 cup brown sugar, packed
1 egg yolk
2 cups flour
1/8 teaspoon salt
1 teaspoon vanilla
8 oz sweet milk chocolate chips (use extra)
1/2 cup coconut

Cream butter and sugar. Add egg yolk. Beat until light. Stir in flour, salt and vanilla to make a moist crumbly mixture. Pat firmly into a lightly buttered 13x9" cake pan. Bake at 350 for 20 minutes or just until golden brown. Sprinkle with chocolate chips as soon as removed from oven. Chips will melt. Spread over top of bars to frost evenly. Sprinkle with coconut. Cool, cut into bars.

 

Chocolate Malt Cookies back to top

Pillsbury Flour
3/4 cup sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
1 egg
1 1/2 cups Flour
2 Tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 Tablespoons sugar
42 chocolate malted milk balls

Heat oven to 400 degrees F. In large bowl, combine 3/4 cup sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well.

Add cocoa, baking powder and salt; mix well. Shape dough into 1" balls; roll in 2 Tablespoons sugar.

Place 2" apart on ungreased cookie sheets.

Bake at 400 F. for 7-10 minutes or until edges are set. Immediately press 1 malted milk ball into center of each cookie. Cool 2 minutes; remove from cookie sheets.

Makes 3 1/2 dozen cookies.

 

Chocolate Malted Cookies back to top
Taste of Home Blue Ribbon Recipes


1 cup butter
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 Tablespoons chocolate syrup
1 Tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup (6 ounces) milk chocolate chips

In a mixing bowl, combine the first five ingredients; beat for 2 minuets. Add egg. Combine the flour, baking soda and salt; gradually add to the creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2-inch balls; place 3 in. apart on ungreased baking sheets. Bake at 375 degrees for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

Yield: about 1-1/2 dozen.

 

Chocolate Snowflake Cookies back to top
Grandma G.
Tender chewy cookie

2 cups sugar
cup vegetable oil
4 1-oz. squares unsweetened chocolate, melted
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
teaspoon salt
cup sifted powdered sugar

Preheat oven to 350 .

Combine first three ingredients in a large mixing bowl; beat at medium speed with an electric mixer until blended. Add eggs and vanilla, mixing well.

Combine flour, baking powder and salt. Add about one-forth of dry mixture at time to chocolate mixture, mixing well after each addition. Cover and chill dough at least 2 hrs.

Shape dough into 1" balls and role in powdered sugar. Place cookies 2" apart on greased cookie sheets. Bake 10-12 min. Cool on wire racks.

Makes about 75.

 

Cinnamon Crinkle Cookies back to top
Ducan Hines Cake Mix box

Makes 48 cookies

Toppings:

2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 eggs separated
1 teaspoon water

Cookies:

3/4 cup butter, softened
1 teaspoon vanilla extract
1 package Duncan Hines Moist Deluxe French Vanilla Flavor Cake Mix
48 whole almonds or pecan halves, for garnish (optional)

1. Preheat oven to 375 degrees F.

2 For Toppings, combine sugar and cinnamon in small bowl; set aside. Combine egg whites and water in another small bowl; beat lightly with fork. Set aside.

3. For cookies, combine softened butter, egg yolks and vanilla extract in large bowl. Blend in cake mix gradually. Stir until thoroughly blended. Roll 1 rounded teaspoon of dough into ball. dip half the ball into egg white mixture, then into cinnamon/sugar mixture. Place bowl sugar side up on ungreased baking sheet. Press nut on top. Place balls 2" apart. Bake at 375 for 9-10 minutes or until puffed and edges are light golden brown. Cool 2 minutes on baking sheets. Remove to cooling rack. Store in airtight container.

 

Coconut Bon Bons back to top
Aunt Donna

1/4 cup Corn syrup
6 Large Marshmallows - quartered
1 cup macaroon coconut
1/2 tea. vanilla

Cook marshmallows and corn syrup in small sauce pan over medium heat stirring gently until melted. Remove from heat, add vanilla and coconut. Let cool enough to handle, shape, and dip.

 

Cream Cheese Sugar Cookies back to top
Grandma G.
I think this is one of the better Sugar Cookie recipes.

cup sugar
cup margarine of softened butter
3 oz. pkg. cream cheese, softened
teaspoon peppermint extract in 1 egg yolk
2 white flour
teaspoon salt

In large bowl, beat sugar, margarine and cream cheese until light and fluffy. Add peppermint extract and egg yolk; blend well. Lightly spoon four into measuring cup; level off. Stir in flour and salt; mix well. Cover with plastic wrap; refrigerate 2 hours.

Heat oven to 375 . On well-floured surface, roll out dough, at a time, to " thickness. Keep remaining dough refrigerated. Cut with assorted sizes and shaped of cookie cutters. Place 1" apart on ungreased cookies sheets. Bake at 375 F. for 5-8 minutes or until edges are light golden brown. Cool 1 min.; remove from cookie sheets. Cool completely. Frost and decorate cookies as desired. Allow frosting to set. Store between sheets of waxed paper in loosely covered container. About 4 dozen cookies.

 

Deluxe Pecan Chocolate Chip Cookies back to top
Grandma G.

2 3/4 cup flour
1 1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cup butter, softened
1 1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 24 oz. pkg (4 cups) milk chocolate morsels
1 cup chopped pecans

Preheat oven to 375 F. In bowl combine flour, baking soda, & salt, set aside. In bowl, combine butter & brown sugar; beat until light and fluffy. Gradually blend in flour mixture. Stir in morsels and pecans. Drop by well rounded Tablespoons onto ungreased cookie sheets.

Bake at 375 for 10-12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets; cool. Makes about 3 dozen 2 1/2" cookies.

 

Double Chocolate Bars **** back to top
Taste of Home's QUICK COOKING
Collector's Edition

1 16oz package Oreo's, crushed
3/4 cup butter melted
1 14oz can sweetened condensed milk
2 cups (12oz) semisweet chocolate chips

Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13"x9"x2" baking pan. Combine milk and 1 cup of chocolate chips in a microwave safe bowl. Cover and microwave on high for 1 minute or until chips are melted; stir until smooth. Pour over crust. Sprinkle with remaining chips. Bake at 350 degrees for 10-12 minutes or until chips are melted. Cool.

 

Dump Cake back to top
12-16 servings

1 package yellow cake mix
1 can (20 oz.) crushed pineapple in syrup (undrained)
1 can (21 oz.) Cherry pie filling
1 cup chopped pecans
1/2 cup (1 stick) butter, cut in thin slices

Preheat oven to 350 degrees. Grease 13x9" pan.

Dump undrained pineapple into pan; spread evenly. Dump in pie filling and spread into even layer; spread evenly. Sprinkle pecans over cake mix. Put butter over top.

Bake at 350 degrees for 48 to 53 minutes. Serve warm or cooled.

 

Fudge Puddles back to top
from Jennifer

Cookie:

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour
3/4 teaspoon soda
1/2 teaspoon salt

Filling:

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
14 oz sweetened condensed milk
1 teaspoon vanilla
3/4 cup pecan halves

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).

2. Sift together flour, baking soda and salt.

3.Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.

4.For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.

5.Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

 

Oatmeal Current Cookies **back to top
Jacque Pepin

2/3 cups flour
1/4 cup sugar
1/4 cup milk
2 2/3 tablespoons butter
1 teaspoon baking powder
1 cup oats
1/4 cup dried currents
1 teaspoon cinnamon

Preheat oven to 400 degrees.

Place the flour, sugar, milk, butter, cinnamon and baking powder in the bowl of a food processor and process for 5-10 seconds, just until mixture forms into a ball. Transfer the dough to a cutting board and gently knead the oats and currants.

Divide the dough into 18 equal pieces. Wet your hands and roll the pieced into balls. Divide the balls between 2 ungreased non-stick cookie sheets, placing the balls as far apart as possible.

Bake for 15-18 minutes.

Remove the hot cookies from the cookie sheets with a spatula and place them on a rack until cooled to room temperature. Keep the cookies in an air-tight container to prevent them from softening. Serve 2 or 3 cookies per person.

From Simple and Healthy Cooking by Jacque Pepin, pg. 292, with slight variations.

 

Nestle Toll House Cookies back to top

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (Optional)

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each . Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.