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Post by Mr. Pooka on Nov 24, 2015 18:16:17 GMT -5
Dutch Apple-Pumpkin Crisp!
1 1/2 cups chopped peeled apples
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/3 cup granulated sugar
1/4 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon pumpkin pie spice
1 egg
Here's the instructions as written...
1. Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
2. Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
3. In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes.
and I changed a couple of things... first off I basically just doubled the recipe (who uses 1/2 a can of pumpkin unless you've got something planned for the other half already?) to use one whole can of pumpkin puree and made it in a bigger pan (although after Halloween I did up a few pumpkins for recipes and froze them in different cup sized portions, (-8). Second, I'd totally skip the microwaving apple part. I did it the first time and kind of got apple sauce at the end, not nice cooked apple pieces. Even the firmest cooking apples shouldn't need the microwaving part. It also suggested serving this warm, but I think you want to let it sit for a good while to make sure the pumpkin pie filling part sets or it will just fall apart (which is still yummy, just doesn't look as nice!)
you can serve with ice cream or whipped cream if you have it, (-8
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Post by Mr. Pooka on Nov 24, 2015 18:43:08 GMT -5
Pooka Family's fav. Fancy Popcorn!
We eat a lot of popcorn around here, (-8 I Made this around Halloween and everyone is in love with this recipe and it has become a fun special occasion popcorn. (when I find healthy fat/calorie free butter and sugar it might become an everyday thing, but until then...)
1/2 cup un-popped popcorn
1/2 cup butter
1/4 cup sugar
1 tsp water
Pop your popcorn (air popped for us... haven't tried this recipe with other ways),
In a saucepan bring the butter and sugar to a boil and boil for 2 minutes. Use a bigger saucepan then it looks like you'll need cuz the next step really bubbles up and you don't want it to boil over!
After it's boiled for 2 min, add the water and give a quick stir. (be super careful here, it really will bubble and might spit, water and boiling fat to not like each other naturally)
Pour over your popcorn and mix it up well. This is much easier if you use a really big oversized bowl!
Cool for a while, say 20 minutes, (-8
Try not to eat it all yourself in one sitting... or do!
I usually double this one with no particular changes.
This stuff is really super yummy and would make nice party food or even gifts if you put it in a nice box/tin, (-8
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Post by Minkey55 on Dec 18, 2015 18:31:38 GMT -5
Cinnamon biscuits
Ingredients
Serves: 48 (or 24 larger ones XD )
150g (5 oz) self-rising flour
150g (5 oz) plain flour
2 teaspoons ground cinnamon
125g (4 ½ oz) butter
100g (3 ¾ oz) sugar
1 egg beaten
Method
Prep:20min › Cook:10min › Ready in:30min
1. Set oven at 160 degrees C (Gas Mark 3).
2. Sift flours and cinnamon into a large bowl.
3. In a separate bowl, mix butter and sugar until smooth. Add egg and mix well.
4. Stir in the dry ingredients and mix into firm dough. Lift on to a lightly floured board, knead until smooth. Roll to 5mm thickness. Cut into shapes and place on a greased oven tray.
5. Bake in the preheated oven until light golden colour, 10 to 15 minutes. Let cool and harden.
It's the one i used for my bunnies earlier this year ^^
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Post by Sweetintoxikation on Dec 18, 2015 19:08:01 GMT -5
DIVINE Gingerbread Cookies with Orange Zest Royal Icing
Cookie Dough
Ingredients
The Foundation:
1 1/2 sticks lightly salted butter, softened
1 2/3 cups sugar
1 medium orange, (cleaned and zested with micro-plane)
The Dry:
4 cups all-purpose flour (approx. 1/2 cup additional flour for rolling out)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground dry ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
The Wet:
2 whole eggs
1/2 cup dark molasses
1 medium lemon, juiced
Directions
Preheat the oven to 350 degrees F.
Before you begin lightly toast the dry spices (nutmeg, allspice, cloves, and cinnamon) in a pan on the stove until very faintly browned. This brings out the flavors of the pre-bought ground spices better in the gingerbread cookies.
In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth. (Approx. 5 to 8 minutes)
While the mixer is working, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Lightly whisk to blend and set aside.
In another small bowl; whisk together the eggs, molasses and lemon juice.
When the butter and sugar are integrated, lower the speed of the mixer and slowly add the dry (hopefully toasted) ingredients. Then add the egg mixture and when all are blended, remove the bowl from the machine.
Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet.
Side note #1 --Tray crowding: these particular cookies can spread a little. Leave room between the cookies. Bake until brown around the edges, 8 to 10 minutes.
Side note #2 -- Baking evenly: About half-way through baking I turn my trays 180. This can help make sure the cookies get a more even amount and consistent heating for the baking.
Side note #3 -- If using this dough to make gingerbread houses make sure to bake longer and check the middles for being fully cooked. Also keep a closer eye on them to avoid burning at the edges.
Once baked, remove from the trays and allow to fully cool on baking racks before decorating with royal icing and/or sprinkles/candies etc.
~~cookie recipe is originally from Alex Guarnaschelli on Food Network but I made a few small modifications when using it to make my pyramid.
Royal Icing
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar
Directions
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
Side note #1 -- you can zest another orange and mix a teaspoon into the icing and mix for a bit more orange flavoring with your gingerbread.
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Post by Siopilos on Dec 18, 2015 20:39:58 GMT -5
3 Ingredient ShortBread Cookies
I love shortbread cookies! Their buttery flavor and crumbly goodness has always been a favorite of mine growing up (especially since I could nosh on girl scout trefoils all day long). I often find the best recipes to be the easiest.
Ingredients:
2 cups salted butter, room temp and cut into pieces
1 cup packed light brown sugar
4½ cups all purpose flour, divided
Optional: Your favorite sprinkles
Directions:
1. Preheat oven to 325F. Line baking sheets with parchment paper and set aside.
2. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment, mix until fluffy and light. Add 3½ cups of the flour and mix until combined.
3. On a large board, sprinkle ½ cup flour. Knead dough by hand for 5 minutes, adding as much of the remaining ½ cup flour as needed to make a soft dough. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (You may not end up using all the flour, depending on how your dough feels.)
4. Form a ball, wrap tightly, and chill for about 30 minutes. Roll dough out to about ½ inch thickness. Either cut into 3x1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
5. Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes.
6. Cool completely on wire rack.
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Post by Angel_of_Music on Dec 18, 2015 20:57:04 GMT -5
Melt-In-Your-Mouth Eggnog Cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Yield: About 32 cookies
Ingredients
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for topping
1/2 tsp ground cinnamon
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog
Frosting
1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
3 - 5 Tbsp eggnog
1/2 tsp rum extract
3 cups powdered sugar
Directions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
For the Eggnog Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.
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Post by Fanta on Dec 19, 2015 1:01:32 GMT -5
Raspberry Chocolate, White Chip Macadamia Nut Cookies
Yields: 5 dozen Ingredients:- 1 cup (2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 2 eggs, room temperature
- 1 1/2 teaspoon vanilla extract
- 3 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (11 oz bag) white chips
- 1 cup raspberry chocolate chips
- 1 1/2 cups Macadamia nuts, chopped
Instructions:- Preheat oven to 350 degrees fahrenheit.
- Cream butter & sugars until fluffy.
- Add heavy cream, vanilla, & eggs, one at a time, & beat well.
- Blend in flour, baking soda, & salt.
- Stir in raspberry chocolate chips, white chips, & nuts.
- Drop by teaspoon onto un-greased cookie sheet.
- Bake for 10-12 minutes.
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Post by NinjaWoo on Dec 19, 2015 1:25:06 GMT -5
Cookie Courier Contest! Oatmeal Raisin Cookies"An old stand-by that the whole family loves." Ingredients 3/4 cup butter, softened 3/4 cup white sugar 3/4 cup packed light brown sugar 2 eggs 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 2 3/4 cups rolled oats 1 cup raisins Directions Preheat oven to 375 degrees F (190 degrees C). In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
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Post by echos on Dec 19, 2015 1:26:46 GMT -5
Lebkuchen Hearts
Ingrediants3/4 cup softened, but not warm, unsalted butter 1/4 cup brown sugar (cane sugar adds extra flavor) 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon finely grated lemon zest 1/2 teaspoon finely grated orange zest 3/4 cup molasses 1/3 cup honey 2 medium eggs, beaten 3 to 4 cups flour (All purpose or 2/3 wheat 1/3 rye) 1 teaspoon baking soda 1/4 teaspoon salt Frosting: 1 egg white 1.1/2 cup sifted confectioner’s (powdered or icing) sugar 1 tbsp fresh lemon juice Instructions:Place butter and sugar into a large bowl and cream the mixture until it becomes light and fluffy. Add spices and zests, beating until they are incorporated. Heat molasses and honey until boiling and allow to cool for 10 minutes. Add molasses mixture to butter stirring constantly, then beat in the eggs and combine thoroughly. Sift 3 cups flour, soda and salt together and stir into mixture. Stirring, add as much of the remaining flour as needed to get a soft but not sticky dough. Shape into a ball and cover with plastic wrap. Chill at least overnight or up to 3 days. Roll out the dough about 1/3-inch thick. Using cutters or freehand, cut the dough into large hearts. If they are to be Christmas tree decorations don’t forget to make holes for the ribbon or twine. Brush with the lightly beaten white of an egg. Bake at 350 degrees for 12 to 15 minutes well spaced out on a greased sheet or baking paper, they will spread, and take care not to allow the edges to brown. Once cool use frosting to pipe messages onto your hearts and decorate  |
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Post by ErianaMoon on Dec 19, 2015 11:30:03 GMT -5
Cookie Courier Contest!
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies ~ With a twist
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Instructions
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 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 for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
That is the recipe I use but I leave out the nuts and add the following
1/2 tablespoon Cinnamon
1/4 teaspoon ground cloves
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NightFlyer
Scribe
Catnip! Catnip! Where's the catnip?!
Posts: 82 
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Post by NightFlyer on Dec 19, 2015 11:51:48 GMT -5
Sugar Cookies
Ingredients:
1/2 cup shortening (I like to use the butter flavored one, but regular works too.)
1/4 cup butter or margarine, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
Preparation:
Mix thoroughly shortening, butter, sugar, eggs, and vanilla. Blend in flour, baking powder, and salt. Cover and chill at least 1 hour.
Heat oven to 400o. Roll dough to 1/8 inch thickness on lightly floured surface. Cut into desired shapes. Place on ungreased baking sheet. Bake 6-8 minutes or until very light brown. Remove from baking sheet to cool.
When cool, frost cookies as desired.
White Frosting:
I use this frosting for these cookies. It takes color very well, and spreads amazingly.
Ingredients:
1/3 cup soft butter or margarine
3 cups confectioner's sugar
1 1/2 tsp vanilla
about 2 Tbls milk
Preparation:
Bland butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
(Note: If the frosting seems a little thin or runny, just add more sugar until you get the consistency you like.)
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Post by melodysangel on Dec 19, 2015 13:52:24 GMT -5
MAs gluten free Ma friendly versatile cookie mix
*grabs her notebook*
1c rice flour
1/2 c butter
1/4c brown sugar
1/8c whit sugar
vanilla
salt
1 egg
then your add ins. What type of cookie do you want?
carob chips (or chocolate chips for those that can have soy), coco powder, cinnamon/ginger are all things ive used in the past. In the picture ive done just carab chips--about a small handful.
Make like a typical cookie recipie. Cream butter and sugar, add vanilla, salt, eggs then slowly add I flour and other drys if you use them. Lastly add in chips if using.
If you want cookies, just use the drop meathod. 375^, 10 minutes. I sometimes am lazy and just mash everything into a brownie pan. If you make it with coco powder and carab chips it turs out like actual brownies--and my non gluten free friend beg me to make them they are that good!
For the brownie pan, it takes ~30-35 minutes. A piece of parchment under the pan between the batter helps to get them out easier.
If you want frosting (not in the pictures but since I mentioned it can be converted to brownies ill include)
abut 2 c of icing sugar
1/4 c butter, softened
vanilla
coco powder if you want chocolate frosting
the recipie calls for 1/6 c milk (HA) but you may need more or less. Use it to adjust the consistany to the thickness you like.
Take the butter and a bit of the sugar and cream, slowly adding the rest fothe sugar. Add coco powder if using and vanilla. The slowly add in milk until you get the cnsistancy you want. I would say try not to screw it up--you don't want to add in more sugar because it will get sweeter and theres already way too much sugar in there for anyones good.
The icing...is addictive. You've been warned.
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Post by aranelsaraphim on Dec 19, 2015 17:54:51 GMT -5
Caramel Apple Cider Cookies Ingredients 1 cup unsalted butter, softened 1 cup sugar 1/2 teaspoon salt 1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (10 packets - found next to hot chocolate mix) 2 eggs 1 teaspoon vanilla extract 3 cups flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon cinnamon 1 (14 ounce) bag of Kraft chewy caramels Instructions Preheat oven to 350°. Line cookie sheets with parchment paper (you need this so that the caramel doesn't stick to the bottom of your cookie sheet). In a small bowl whisk together flour, baking soda, baking powder and cinnamon. With an electric mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined. Scoop out cookie dough ball about the size of a walnut (about 2 tablespoons). Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart. Bake 11-14 minutes, or until very lightly browned around the edges. They may not look quite done in the center but that is OK. Once the cookies are done, carefully slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down on the parchment or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom. Makes around 2-3 dozen cookies. Eat at room temperature or slightly warmed in the microwave. Read more at www.the-girl-who-ate-everything.com/2011/11/caramel-apple-cider-cookies.html#dlmsdBYLfjIJOidO.99 |
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Post by Mr. Pooka on Apr 19, 2017 16:57:32 GMT -5
Oatmeal Cookies
This recipe is not really like the usual oatmeal cookies I make... they are thick and chewy and might be closer to a granola bar than a cookie, but these ones are very light and sweet and they disappear very fast around here!
1 cup butter
1 cup sugar
1/2 cup brown sugar
1 egg
2 tsp vanilla
1 2/3 cup flour
1 tsp cinnamon
3/4 tsp baking soda
dash salt
1/8 tsp baking powder
1 1/2 cup oatmeal
Mix everything, put onto sheet in golf ball sized balls and press them down with a cup. Bake at 350 for 10 minutes!
These are super yummy (-8
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Post by tierasa on May 13, 2017 21:46:00 GMT -5
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Fanta from PI! 
