banana toffee blondies

Banana-Toffee Blondies

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons butter (room temperature)
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
3 eggs
1 1/4 cups toffee bits
1 cup finely diced banana (1/4-inch cubes)
Confectioners sugar

Line a 9-inch square cake pan with parchment or wax paper. Grease and flour paper and sides of pan.

Whisk flour, baking powder and salt in a bowl.

In another bowl, beat butter and sugar with a mixer until fluffy. Add vanilla extract. Beat in eggs briefly, one at a time, until blended.

Add flour mixture a little at a time, beating on low speed just until blended. By hand, stir in 1 cup toffee bits and banana.

Pour into prepared pan. (If using an 8-inch-square pan, bake the excess batter in greased and floured mini muffin tins.) Sprinkle remaining 1/4 cup toffee bits on top.

Bake at 350 degrees F for 30 minutes (20 minutes for mini muffins). Cool, then remove from pan and cut into 9 to 16 squares.

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Old Fashioned Soft Sugar Cookies

Old-Fashioned Soft Sugar Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar plus additional for sprinkling
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon peel (yellow part only)
1 cup sour cream
1/4 cup raisins or dried cranberries

In a bowl, stir together flour, baking soda, nutmeg and salt to combine thoroughly; set aside.

Preheat oven to 375 degrees F.

In a mixer bowl, combine butter and sugar; beat until well-blended. Beat in eggs, one at a time, mixing until fluffy after each addition. Add vanilla extract and lemon peel; mix to blend thoroughly.

Add flour mixture alternately with sour cream, mixing until smooth after each addition.

Drop by tablespoons, placed well apart, onto well-greased baking sheets. Sprinkle each cookie lightly with granulated sugar. Place one or two raisins or cranberries in the center of each. Bake until cookies are golden brown (12 to 14 minutes). Remove at once to wire racks to cool.

Makes about 5 dozen 2 3/4-inch cookies.

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Soft Oatmeal Cookies

Soft Oatmeal Cookies

1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 banana (optional)
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 cups oats
1/2 cup nuts (optional)
1/2 cup coconut (optional)
2 tablespoons wheat germ (optional)
5 to 6 dates (optional

Simmer raisins and water over low heat until plump (20 to 30 minutes). Add 5 or 6 chopped dates the last 5 minutes, if desired. Drain liquid into cup and add water to measure 1/2 cup.

Cream shortening, sugar, egg and vanilla extract. Stir in hot raisin liquid. Blend in dry ingredients and stir in oats, raisins and optional ingredients. Bake at 400 degrees F on ungreased cookie sheet for 8 to 10 minutes.

Makes 6 to 7 dozen cookies.

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Gumdrop Cookies

Gumdrop Cookies

2 cups all-purpose flour
2 1/4 cups brown sugar
4 eggs
Pinch of salt
1 teaspoon vanilla extract
18 gumdrops, chopped

Use scissors dipped in hot water to cut gumdrops. Beat eggs slightly. Mix and drop by teaspoon onto a well-greased cookie sheet. Bake at 350 degrees F until done. DO NOT OVERBAKE.

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Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies

Posted by Marla at recipegoldmine.com 11/25/2001,1:28 pm

Cookies
2 (10 ounce) packaged raspberry-flavored
    semisweet chocolate chips, divided
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt.
1 cup coarsely chopped macadamia nuts

Icing
1 cup sifted confectioners sugar
3 tablespoons raspberry-flavored liqueur
Burgundy paste food coloring

Preheat oven to 375 degrees F.

For cookies, place 1 package of chocolate chips in a small microwave-safe bowl. Microwave on medium-high power 1 minute; stir. Microwave 1 minute longer; stir until melted.

In a large bowl, cream butter and sugars until fluffy. Add eggs and vanilla; beat until smooth. Stir in melted chocolate.

In a medium bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in remaining package of chocolate chips and macadamia nuts. Drop tablespoonfuls of dough 2 inches apart onto an undressed baking sheet. Bake 7 to 9 minutes or until bottoms rare lightly browned. Transfer cookies to a wire rack with wax paper underneath to cool.

For icing, combine confectioners sugar and liqueur in a small bowl; stir until smooth. Tint burgundy. Spoon icing into a pastry bag fitted with a small round tip. Pipe icing onto cookies. Allow icing to harden. Store in an airtight container.

Yield: about 7 dozen cookies.

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brownie icing

Brownie Icing

4 (1.55 ounce) milk chocolate bars
4 tablespoons milk
2 tablespoons butter
2 cups confectioners sugar

Melt milk chocolate bars in milk and butter. Add confectioners sugar. Mix well and spread over warm brownies.

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creme de menthe balls

Creme de Menthe Balls

1 cup crushed vanilla wafers
1 cup confectioners? sugar
1/2 cup crushed pecans
1/3 cup cr?me de menthe (see note)
2 tablespoons corn syrup
1/2 cup grated chocolate

In bowl, mix together all ingredients except chocolate. Refrigerate 1 hour.

After refrigeration, scoop out dough by the half tablespoon. Roll into 1/2-inch balls. Roll balls in grated chocolate.

Makes about 30 balls.

NOTE: Cr?me de Menthe Balls can be made without the liqueur. Instead, substitute mint or cr?me de menthe coffee syrup.

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coconut brownies

Coconut Brownies

3 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 cup all-purpose flour
1/8 teaspoon salt
12 tablespoon unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs (at room temperature)
1 1/2 teaspoons vanilla extract
1 1/4 cups sweetened shredded coconut

Position a rack in the center of the oven and preheat to 350 degrees F. Butter a 13 x 9-inch baking pan. Dust the pan with flour and tap out the excess. Melt chocolate together.

In a small bowl, using a wire whisk, stir together the flour and salt.

In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter and sugar for 2 to 3 minutes, until the mixture is light in color and texture. Scrape down the side of the bowl with a rubber spatula. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract, then beat in the melted chocolate.

At low speed, beat in the flour mixture in two additions, scraping down the side of the bowl after each addition. Using a wooden spoon, stir in the coconut. Scrape the batter into the prepared pan and smooth the top with the rubber spatula. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs clinging to it. Do not overbake. Cool the brownies completely in the pan on a wire rack.

Using a large sharp knife, cut brownies lengthwise into 4 strips, then cut each strip into 5 pieces, to make 20 squares. The brownies can be stored in an airtight container at room temperature for up to 3 days.

Atheism leaves a man to sense, to philosophy, to natural piety, to laws, to reputation, all which may be guides to an outward moral virtue, though religion were not but superstition dismounts all these, and erects an absolute monarchy in the minds of men…the master of superstition is the people and arguments are fitted to practice, in a reverse order. — Francis Bacon

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pastel meltaways

Pastel Meltaways

3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup confectioners sugar
1/2 cup cornstarch
1 cup all-purpose flour
Icing

In large bowl, combine butter and confectioners sugar and blend well with electric mixer. Stir in cornstarch and flour. Form dough into ball, cover with plastic wrap; chill 30 minutes.

Preheat oven to 325 degrees F.

Shape dough into 1/2-inch balls and flatten into rounds. Place 2 inches apart on parchment-lined or ungreased cookie sheets. Bake 10 to 15 minutes, until lightly browned on edges. While cookies bake, prepare icing.

When cookies are done, remove from oven and cool about 2 minutes on baking sheets. Remove from baking sheets and cool completely on wire racks. When cooled, frost with icing.

Makes about 4 dozen cookies.

Icing
1 cup confectioners sugar
2/3 teaspoon vanilla extract
2 teaspoons butter, room temperature
2 tablespoons milk (about)
Food coloring of your choice

In bowl, mix confectioners sugar, vanilla extract, butter and milk. Add 1 to 2 drops of food coloring and mix well. Icing can be divided and each part tinted a different color. Frost cooled cookies and refrigerate or freeze.

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frosted peanut butter brownies

Frosted Peanut Butter Brownies

1 cup butter
1/3 cup cocoa
2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 (12 ounce) jar peanut butter
1/2 cup butter
10 large marshmallows
1/4 cup cocoa
1/3 cup milk
1 pound confectioners sugar, sifted

Combine 1 cup butter and 1/3 cup cocoa in a saucepan over low heat; cook, stirring frequently, until butter melts. Remove from heat and cool slightly. Combine sugar, flour, and salt in a large mixing bowl. Add chocolate mixture, and beat at medium speed until blended. Add eggs and vanilla extract, mixing well. Spread into a well-greased 13 x 9-inch pan. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Remove lid from peanut butter jar; microwave at MEDIUM (50% power) for 2 to 3 minutes or until peanut butter melts, stirring at 1-minute intervals. Spread over warm brownies. Chill about 30 minutes or until set.

Combine 1/2 cup butter and next three ingredients in a saucepan over medium heat; cook, stirring frequently, until marshmallows melt. Remove from heat, and add confectioners sugar, stirring until smooth. Spread over peanut butter, and chill until set. Store in refrigerator.

Brownies may be frozen in an airtight container for up to three months.

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