Recipes

11 May

Savannah Cheesecake Cookies

Recipe courtesy Paula Deen for Food Network Magazine

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1 cup chopped pecans or sliced Almonds
  • 1 stick salted butter, melted
  • 2 8-ounce packages cream cheese , softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla or almond extract
  • Fresh berries and mint leaves, for garnish

Directions

Preheat the oven to 350 degrees F. Combine the flour, brown sugar, pecans and butter in a bowl. Mix until a dough forms. Press into an ungreased 9-by-13-inch baking dish and bake until lightly browned, 12 to 15 minutes.

In a bowl, using a mixer, beat the cream cheese and granulated sugar until smooth. Add the eggs and extract; beat well. Pour over the crust and bake for 20 minutes. Cool completely. Cut into squares and decorate with berries and mint leaves.

Cream Puffs or Éclairs

Puffs:

Add 1/4lb butter to 1 cup boiling water and stir to melt. Add 1 cup flour & 1 teaspoon salt together. Cook on top of the stove stirring until mix forms a ball. Cool mix and add 4 eggs 1 at a time mixing through smooth to sticky after each one. COOL then drop on greased cookie sheet in small balls. Bake @ 450* for 5 minutes then 325* for 25 more minutes. Cool before filling.

Pudding filling for éclairs:

Scald 4 cups of milk. Combine 10 tablespoons flours and 1 teaspoon salt then add to milk a little at a time. While stirring constantly, cook in a double boiler until thick. Beat 4 eggs and add a little hot milk mixture to warm eggs. Add eggs to milk mixture and cook for at least 3 more minutes. Stir in 2 teaspoon vanilla. COOL

Construction:

Slice top off cooled shells with either sweat whipped cream for cream puffs or pudding for éclairs. Top éclairs with chocolate fudge frosting.

Chewy Rolo Cookie Bar

  • 1 pk Yellow cake mix
  • 1/2 c Nuts, chopped
  • 2/3 c Evaporated milk
  • 1/4 c Butter, melted
  • 36 Rolo candy pieces, halved

Combine cake and nut meats in a medium bowl. Stir in evaporated milk and melted butter or margarine. Blend well. Spread half of cake mixture into a greased 9×13 inch pan. Bake at 350 degrees for 15 minutes. Remove from oven. Immediately place Rolo pieces, cut side down, over hot crust. Drop remaining cake mixture by teaspoonfuls over Rolo pieces. Bake at 350 degrees for 25 to 30 minutes or until lightly browned. Cut in squares.

Caramel Thumbprint Cookies

Ingredients:

  • 66 HERSHEY’S KISSES Brand Milk Chocolates filled with Caramel
  • 1 family size (13×9-in. pan) original supreme brownie mix with HERSHEY’S Syrup Pouch
  • 1/4 cup HERSHEY’S Cocoa
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 1 cup chopped almonds (optional)
  • 1 bag Carmel bits for melting

Directions:

1. Remove wrappers from 36 chocolates. Lightly grease cookie sheets.

2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).

3. Heat oven to 350°F. Shape dough into 36 balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in almonds, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

4. Place Carmel bits in small microwave-safe bowl, with a small amount of water. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until Carmels are melted and smooth when stirred. Spoon slightly rounded 1/4 teaspoon of Carmel in each indentation. Lightly press chocolate Kiss in center of each cookie. 36 cookies.

Monster Cookie Recipe

  • 2 c. brown sugar
  • 2 c. white sugar
  • 1 c. butter
  • 5 eggs
  • 1 ½ c. flour
  • 4 tsp. Baking soda
  • 1 c. chocolate chips (milk or semi-sweet)
  • 2 c. peanut butter (smooth or chunky)
  • 4 c. raw oatmeal (quick or regular)
  • 1 ½ c. M&M’s or Kissables candies 

Mix butter, both sugars and eggs together.

Add baking soda, peanut butter and flour.

Mix well.  Add chocolate chips, oatmeal and M&M’s. 

Bake on a greased baking sheet @ 350* for 7-10 minutes.  Each oven cooks differently, so watch how your oven bakes this recipe.  When you take them out they will not look done, let them sit on the cookie sheet for 5 minutes, they will continue to bake. 

Swedish Cookies

  • 2 cups butter
  • 2/3 cup cream
  • 4 cups flour

Mix well.  Roll very thin, cut with 2″ circle cutter.  Dip in granulated sugar.  Place on ungreased sheet.  Prick with fork 375* 7-9 minutes.

Icing

  • 1/2 cup butter
  • 1 1/2 cup powered sugar
  • 2 egg yolks
  • vanilla to taste

Ice cookies to make sandwiches.

Fudge Crinkles

Ingredients

  • 1 (18 1/4 ounce) box devil’s food cake mix (Betty Crocker Super Moist  suggested)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • confectioners’ sugar or granulated sugar, for rolling

Directions

Preheat oven to 350°.

Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.

Dust hands with confectioners’ sugar and shape dough into 1″ balls.

Roll balls in confectioners’ sugar and place 2 inches apart on ungreased cookie sheets.

Bake for 8-10 minutes or until center is JUST SET.

Remove from pans after a minute or so and cool on wire racks.

Applesauce Spice Bars

CREAM:

1/2 cup Shortening

1 cup Sugar

2 large Eggs

1 cup Applesauce

ADD:

2 cups Flour

1 teaspoon Baking Soda

1/2 teaspoon Ground Cloves

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/2 teaspoon Salt

12 oz Chocolate Chips

BAKE:

Grease a jelly roll pan and bake at 400* for 12-15 minutes, until golden brown

Let cool about fifteen minutes, then glaze

GLAZE:

2 cups Powdered Sugar

Milk (enough to make a thin glaze)

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2 Responses to “Recipes”

  1. Kelly May 11, 2009 at 11:44 am #

    So happy you posted those. I am always looking for a new, good cookie recipe. I hardly ever do the same one twice.

  2. Catherine May 11, 2009 at 8:34 pm #

    I will HAVE to try the Rolo cookies! I love Rolos! Thanks for sharing the recipes!

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