Mix
1 cup sugar
3 T cornstarch
1/2 c cold water
1/4 t nutmeg
3 blended peaches
Cook over medium heat until it boils. Boil 2 minuets. Cool slightly.
Slice 5-6 peaches into baked crust. Pour sauce over. Chill.
I buy the Marie Calenders two pack. They are small so you can get two pies out of 1 mixture of the sauce. Sometimes we use more than 6 peaches. It just depends on what we have.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Wednesday, December 2, 2009
Sunday, November 8, 2009
Homemade Oreos
1 box devil's food cake mix (Betty Crocker brand works well)
3/4 cup butter or margarine, softened
2 eggs
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter
2 tbsp. vanilla
2 cups powdered sugar
In a large bowl combine cake mix, the 3/4 cup butter, and eggs. Chill about 10 minutes. Roll into small balls. Place on a greased baking sheet. Bake at 350 degrees for 7 to 9 minutes. Then let them cool.
To prepare filling, beat cream cheese, the 1/2 cup butter, and vanilla together. Add powdered sugar and mix together. Spread filling on top of cookie, and then top with another cookie. Makes about 2 dozen cookies.
*If filling seems to runny then add more powder sugar until it is as thick as you want.
3/4 cup butter or margarine, softened
2 eggs
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter
2 tbsp. vanilla
2 cups powdered sugar
In a large bowl combine cake mix, the 3/4 cup butter, and eggs. Chill about 10 minutes. Roll into small balls. Place on a greased baking sheet. Bake at 350 degrees for 7 to 9 minutes. Then let them cool.
To prepare filling, beat cream cheese, the 1/2 cup butter, and vanilla together. Add powdered sugar and mix together. Spread filling on top of cookie, and then top with another cookie. Makes about 2 dozen cookies.
*If filling seems to runny then add more powder sugar until it is as thick as you want.
Chocolate Chip Cookies
2 cups shortening
1 1/2 cup brown sugar
1 1/2 cup sugar
3 teaspoons vanilla
4 eggs
5 cups flour
1 1/2 teaspoon baking soda
2 teaspoon salt
1 package chocolate chips, milk chocolate or semi sweet whatever you prefer
Cream together sortening and sugars; beatin vanilla and eggs; sift flour, soda, and salt. Stir in chocolate chips.
Bake @ 350 degrees for 10-12 minutes on greased baking sheet.
1 1/2 cup brown sugar
1 1/2 cup sugar
3 teaspoons vanilla
4 eggs
5 cups flour
1 1/2 teaspoon baking soda
2 teaspoon salt
1 package chocolate chips, milk chocolate or semi sweet whatever you prefer
Cream together sortening and sugars; beatin vanilla and eggs; sift flour, soda, and salt. Stir in chocolate chips.
Bake @ 350 degrees for 10-12 minutes on greased baking sheet.
Lion House Chocolate Chip Cookies with a Twist
1 cup butter (softened)
¾ cup shortening
1 ¾ cup brown sugar
1 ¼ cup white sugar
4 eggs
5 ½ Tbs. Water
1 ½ tsp. Vanilla
6 cups flour
1 large pkg. Instant Vanilla Pudding mix (dry)
1 ½ tsp. Salt
1 ½ tsp. Baking soda
1 bag chocolate chips
Preheat oven to 350°.
In a large mixing bowl, cream together butter, shortening and sugars. Add eggs, water and vanilla and mix until smooth and creamy (this adds air into the eggs and makes the cookies fluffier).
Add flour, pudding mix, salt, baking soda, and chocolate chips. Mix Well (I use my hands). You want the dough not to stick to your hands too easily – so add more flour if it is very sticky when mixing it.
Spray the cookie sheet with cooking spray, and evenly space tablespoon-size balls of the cookie dough on it. Bake for 8-9 minutes, or until the bottoms of the cookies are barely turning light brown. So, start at 8, and then check them from there on out.
¾ cup shortening
1 ¾ cup brown sugar
1 ¼ cup white sugar
4 eggs
5 ½ Tbs. Water
1 ½ tsp. Vanilla
6 cups flour
1 large pkg. Instant Vanilla Pudding mix (dry)
1 ½ tsp. Salt
1 ½ tsp. Baking soda
1 bag chocolate chips
Preheat oven to 350°.
In a large mixing bowl, cream together butter, shortening and sugars. Add eggs, water and vanilla and mix until smooth and creamy (this adds air into the eggs and makes the cookies fluffier).
Add flour, pudding mix, salt, baking soda, and chocolate chips. Mix Well (I use my hands). You want the dough not to stick to your hands too easily – so add more flour if it is very sticky when mixing it.
Spray the cookie sheet with cooking spray, and evenly space tablespoon-size balls of the cookie dough on it. Bake for 8-9 minutes, or until the bottoms of the cookies are barely turning light brown. So, start at 8, and then check them from there on out.
Chocolate-Scotchies
2 1/2 cups of flour
2 sticks of softened butter
1 cup of sugar
1 cup of brown sugar
2 eggs
1 tsp of salt
1 tsp of baking soda
1 tsp of vanilla
1 dry package of instant chocolate pudding
1 package of butterscotch chips
Preheat the oven to 350 degrees
Cream the butter and add the sugars. Add the eggs then add the salt, baking soda, and vanilla. Add the dry package of pudding. Add the flour a little bit at a time, don't over mix. Mix in the chips by hand.
Bake for 10 to 12 minutes. Every oven cooks differently so you should watch these the first time, because they are dark it might be hard to tell if they are done or not.
2 sticks of softened butter
1 cup of sugar
1 cup of brown sugar
2 eggs
1 tsp of salt
1 tsp of baking soda
1 tsp of vanilla
1 dry package of instant chocolate pudding
1 package of butterscotch chips
Preheat the oven to 350 degrees
Cream the butter and add the sugars. Add the eggs then add the salt, baking soda, and vanilla. Add the dry package of pudding. Add the flour a little bit at a time, don't over mix. Mix in the chips by hand.
Bake for 10 to 12 minutes. Every oven cooks differently so you should watch these the first time, because they are dark it might be hard to tell if they are done or not.
Friday, October 30, 2009
Double-Delight Peanut Butter Cookies
1/4 cup Fisher dry-roasted peanuts , finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray
Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
I got this off Oprahs webpage. My husband LOVES peanut butter so, I think I will have to try to make these sometime next week!
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray
Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
I got this off Oprahs webpage. My husband LOVES peanut butter so, I think I will have to try to make these sometime next week!
Thursday, October 29, 2009
Symphony Cookies
1 c butter
3/4 c brown sugar
1 small box of instant vanilla pudding (or chocolate)
1 tsp vanilla
2 eggs
2 1/2 c flour
1 tsp baking soda
1 giant Symphony bar (with toffee bits), chopped (6.8 oz)
Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Cool on rack.
These cookies are YUMMY! They are nice for something different and are a very soft cookie. ENJOY
3/4 c brown sugar
1 small box of instant vanilla pudding (or chocolate)
1 tsp vanilla
2 eggs
2 1/2 c flour
1 tsp baking soda
1 giant Symphony bar (with toffee bits), chopped (6.8 oz)
Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Cool on rack.
These cookies are YUMMY! They are nice for something different and are a very soft cookie. ENJOY
Pumpkin Chocolate Chip Cookies
I LOVE pumpkin cookies! I haven't made these ones, but they sound so GOOD! If you try them let me know!
Cream together:
1/2 cup white sugar
1 cup brown sugar
1 cup butter, softened
Then add:
1 cup pumpkin
1 tsp vanilla
1 egg
Sift together dry ingredient then add to above wet mixture.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
Add 1 cup milk chocolate chips. Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost.
Icing:
In saucepan, heat 3 Tb butter and 1/2 brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.
Cream together:
1/2 cup white sugar
1 cup brown sugar
1 cup butter, softened
Then add:
1 cup pumpkin
1 tsp vanilla
1 egg
Sift together dry ingredient then add to above wet mixture.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
Add 1 cup milk chocolate chips. Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost.
Icing:
In saucepan, heat 3 Tb butter and 1/2 brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.
Tuesday, October 27, 2009
S'More Brownies
1 c. semi-sweet chocolate chips
1/4 c. butter
2 1/2 c. graham cracker crumbs
2 c. miniature marshmallows
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
1 c. milk chocolate chips
Lightly butter a 13x9x2 inch pan. In a small saucepan, over very low heat, melt together butter and semi-sweet chocolate chips until smooth, stirring often. In a large bowl, combine graham cracker crumbs with marshmallows; stir in sweetened condensed milk and vanilla until crumbs are thoroughly moistened. Stir in melted chocolate mixture until well combined. Fold in milk chocolate chips. Pat into pan. Let stand at room temperature about 2 hours before cutting. Chill if a firmer brownie is desired.
*My sister and I made this. It was fairly easy and we had a good time together. I don't know if I LOVE this brownie, but it was good for something different.
1/4 c. butter
2 1/2 c. graham cracker crumbs
2 c. miniature marshmallows
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
1 c. milk chocolate chips
Lightly butter a 13x9x2 inch pan. In a small saucepan, over very low heat, melt together butter and semi-sweet chocolate chips until smooth, stirring often. In a large bowl, combine graham cracker crumbs with marshmallows; stir in sweetened condensed milk and vanilla until crumbs are thoroughly moistened. Stir in melted chocolate mixture until well combined. Fold in milk chocolate chips. Pat into pan. Let stand at room temperature about 2 hours before cutting. Chill if a firmer brownie is desired.
*My sister and I made this. It was fairly easy and we had a good time together. I don't know if I LOVE this brownie, but it was good for something different.
Tuesday, October 20, 2009
Carmelitos
2 1/4 c oats
2 c flour
1 1/2 c butter
1 1/2 c brown sugar
1 tsp soda
1 tsp salt
1 1/2 c Mrs. Richard's butterscotch caramel topping
6 T flour
12 oz chocolate chips
Melt butter and brown sugar together. Once melted add oats, flour, soda and salt. Press 2/3 of mixture in a 9X13 pan. Bake 350 for 10 minutes. Combine the 6 T of flour with the caramel. Pull out and sprinkle chocolate chips on top and pour the caramel over the chocolate chips. Crumble remaining crust over top. Bake for 15-20 minutes. Cool completely before serving.
2 c flour
1 1/2 c butter
1 1/2 c brown sugar
1 tsp soda
1 tsp salt
1 1/2 c Mrs. Richard's butterscotch caramel topping
6 T flour
12 oz chocolate chips
Melt butter and brown sugar together. Once melted add oats, flour, soda and salt. Press 2/3 of mixture in a 9X13 pan. Bake 350 for 10 minutes. Combine the 6 T of flour with the caramel. Pull out and sprinkle chocolate chips on top and pour the caramel over the chocolate chips. Crumble remaining crust over top. Bake for 15-20 minutes. Cool completely before serving.
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