Molasses Spice Cookies Recipe

July 30, 2012 Leave a Comment

 

Molasses Spice Cookies

I found the Molasses Spice Cookie recipe on my computer, when I was looking for recipes on www.thespicehouse.com in 2009.  I haven’t made it…so I don’t know how good it is.  So if anyone wants to test it out…just let me know, so I can put your comments on my site.

Molasses Spice Cookies Recipe

Molasses Spice Cookies

3 tsp. Chinese Five Spice

1 cup sugar

¾ cup butter, softened

¼ cup dark molasses

1 egg

2 cups flour

2 ½ tsp. baking soda

Coarse sugar

 

Preheat oven to 350F.  In mixing bowl combine sugar, butter, molasses and egg.  Beat on medium speed until well blended.  Add flour, baking soda and spices; beat on low speed until dough forms.  Shape onto one inch balls and roll in coarse sugar before baking.  Bake 8 – 10 minutes.  Makes 22 large cookies.

 

(Recipe for the Molasses Spice Cookies I found on www.thespicehouse.com. in 2009)

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Cappuccino Swirl Cheesecake Recipe

July 30, 2012 Leave a Comment

Cappuccino Swirl Cheesecake

I always try to look for cheesecake recipes with a twist.  That’s why I love the Cappuccino Swirl Cheesecake recipe.  Years ago, I made this cheesecake for a party, when the party was over; only 3 pieces were left over.  Which wasn’t bad, because there were 5 other different desserts?

Cappuccino Swirl Cheesecake Recipe

 

Cappuccino Swirl Cheesecake

2 packages (8 oz. each) Philadelphia Cream Cheese, softened

½ cup sugar

½ tsp. vanilla

2 eggs

1/8 tsp. cinnamon

2 Tbsp. Instant Coffee, any variety

1 prepared chocolate flavor crumb crust (6 oz. or 9 in.)

Preheat oven to 350F.  Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended.  Add eggs; mix until blended.

Stir cinnamon into 1 cup of batter in small bowl.  Stir instant coffee into remaining batter and pour into crust.  Spoon cinnamon batter over coffee batter.  Swirl with knife to marbleize.

Bake for 35 to 40 minutes or until center is almost set.  Cool completely on wire rack.  Refrigerate at least 3 hours or overnight.  Makes 8 servings.

(Coffee Cool Whip:  Dissolve 1 tsp. Instant Coffee in 1 tsp. water in large bowl.  Gently stir in 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, until blended.  Store covered in refrigerator.  Spoon over cheesecake).

 

(Recipe for Cappuccino Swirl Cheesecake, I found in the Sunday coupons, 1989)

 

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Secret Recipe Chocolate Chip Cookies

July 26, 2012 Leave a Comment

Secret Recipe Chocolate Chip Cookies

Every now and then I get recipe cards in the mail.  I had gotten the Secret Recipe Chocolate Chip Cookies three years ago.  Well, I made these cookies and they were really good.  Try them…I think you’ll like them.

Secret Recipe Chocolate Chip Cookies

Secret Recipe Chocolate Chip Cookies

½ cup rolled oats, regular or quick

2 ¼ cups flour

1 ½ tsp. baking soda, ½ tsp. salt and ¼ tsp. cinnamon

1 cup butter, softened (2 sticks)

¾ cup firmly packed brown sugar

¾ cup sugar

2 tsp. vanilla

 1 tsp. lemon juice

2 eggs

2 cups semi-sweet chocolate chips and 1 cup chopped walnuts

Preheat oven to 350F.  Cover baking sheets with parchment paper.  Place rolled oats in blender and process until finely ground.  Combine ground oats, flour, baking soda, salt and cinnamon in mixing bowl.

In another bowl, cream butter, sugar, vanilla and lemon juice together using mixer.  Add eggs and beat until fluffy.

Stir in flour mixing into egg mixture, blending well.  Add the chocolate chips and nuts to the dough and mix well.  Using ¼ cup of dough for cookie, scoop round balls with an ice-cream scoop and place 2 ½ inches apart on baking sheets. (Or use the medium ice cream scoop, which holds 1 ½ Tbsp. of dough, that’s the scoop I use.  Bake them for 13 – 15 minutes on 350F.)  Bake until cookies are lightly browned, 16 to 18 minutes.  Transfer to wire rack to cool completely.  Store in a sealed container to keep them soft and chewy.

 

(Recipe for Secret Recipe Chocolate Chip Cookies is from Easy To Bake Easy To Make)

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Luscious Berry Lemon Tart Recipe

July 26, 2012 Leave a Comment

Luscious Berry Lemon Tart

I’m always looking for simple, but different desserts.  This Luscious Berry Lemon Tart dessert appears to be very easy.  I haven’t made it yet…but before the summer is over…I’ll make it.

Luscious Berry Lemon Tart Recipe

Luscious Berry Lemon Tart

1 refrigerated pie crust (from 15 oz. package)

1 Tbsp. sugar

1 (2.9 oz.) package lemon pudding and pie mix (not instant)

½ cup sugar

2 ¼ cups water

2 egg yolks

2 cups sliced fresh strawberries

¾ fresh blueberries

3 Tbsp. red currant jelly

1 Tbsp. orange-flavored liqueur or orange juice

Fresh mint leaves, if desired

Preheat oven to 450F.  Microwave pie crust pouch on DEFROST for 20 to 40 seconds, or let stand at room temperature for 15 minutes.  Remove crust from pouch.  Unfold crust; peel plastic sheets.  Sprinkle crust with 1 tablespoon sugar.  Place crust, sugar side up, in 10 inch tart pan with removable bottom.  Press in bottom and up sides of pan.  Trim edges if necessary.  Generously prick crust with fork.  Bake at 450F. for 9 to 11 minutes or until light golden brown.  Cool .

Meanwhile, in medium saucepan, combine pudding mix, ½ cup sugar, ¼ cup of water and egg yolks; blend well.  Stir in remaining 2 cups water.  Cook over medium heat until mixture comes to a boil, stirring constantly.  Cool 5 minutes, stirring twice.  Pour into cooled baked crust.  Refrigerate 30 minutes or until set.

Just before serving, remove sides of pan; plate tart on serving plate.  Arrange strawberries and blueberries over lemon filling.

In small saucepan, heat jelly and liqueur; cool slightly.  Drizzle over fruit.  Garnish with mint leaves, if desired.  Store in refrigerator.

(Recipe for Luscious Berry Lemon Tart was in Pillsbury Fast And Healthy Cookbook, 1998)

Hope you enjoyed making the Luscious Berry Lemon Tart recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Cappucino Fudge Brownies

July 24, 2012 Leave a Comment

Cappucino Fudge Brownies

You add instant coffee to the Cappucino Fudge Brownies to the brownie, and brewed coffee in the frosting.  What better way to get your coffee!!  It’s one way of keeping you UP!

Cappucino Fudge Brownies

Cappucino Fudge Brownies

Brownie:   5 oz. (5 squares) unsweetened chocolate, cut in pieces

¾ cup margarine

2 Tbsp. instant coffee granules or crystals

1 Tbsp. vanilla

2 ¼ cups sugar

1 tsp. cinnamon, 4 eggs

1 1/3 cups flour

1 ½ cups coarsely chopped pecans

Frosting:    ½ cup margarine, softened

2 cups powdered sugar

½ tsp. vanilla

2 Tbsp. brewed coffee

Glaze:   1 oz. (1 square) semi-sweet chocolate

1 tsp. shortening

Heat oven to 375F.  Grease 13×9 inch pan.  In small saucepan, melt unsweetened chocolate and ¾ cup margarine over low heat, stirring occasionally.  Remove from heat.  Stir in coffee granules and 1 Tbsp. vanilla; set aside.

In large bowl, beat sugar, cinnamon and eggs about 7 minutes or until sugar is dissolved.  Fold chocolate mixture, flour and pecans into egg mixture just until blended.  Pour batter into greased pan.  Bake at 375F. for 25 to 35 minutes.  DO NOT OVERBAKE.  Cool completely.

In small bowl, beat ½ cup margarine until light and fluffy.  Add powdered sugar, ½ tsp. vanilla and brewed coffee.  Beat until smooth.  Spread over cooled brownies.

In small saucepan, melt semi-sweet chocolate with shortening over low heat, stirring occasionally.  Drizzle glaze in horizontal parallel lines about 1 inch apart over top of brownies.  Immediately draw knife through glaze in straight vertical lines to form pattern.  Refrigerate until firm.  Cut into bars.  36 bars

(Recipe for Cappucino Fudge Brownies was in Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 57, October 1989 issue)

Hope you enjoyed making the Cappucino Fudge Brownies, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Lemon Cheesecake Bars Recipe

July 23, 2012 Leave a Comment

:Lemon Cheesecake Bars

My son, Danny, loves cheesecake.  I had gotten this recipe for the Lemon Cheesecake Bars in the market, and when my son read it, he wanted to TRY and make it.  So he went back to the market to get the things he needed, and started to make the cheesecake when he returned.  I was there to help him if he needed it.  Well, the cheesecake came out really good…so if he made it…anyone could!!

Lemon Cheesecake Bars Recipe

Lemon Cheesecake Bars

2 cups graham cracker crumbs

4 Tbsp. margarine, melted

2 pkg. (8 oz.each) cream cheese, softened

Zest 1 lemon and 1 Tbsp. juice from lemon

½ tsp. vanilla

2 eggs

 

Preheat oven to 350F.  Spray 8 inch square pan with PAM, then melt the margarine, then put the crumbs in the pan; then press the crumbs.

Beat the cream cheese, sugar, zest and juice from the lemon and vanilla until well blended.  Add the eggs; mix until blended.  Pour the cream cheese mixture on top of the crumbs.

Bake on 350F. for 30-40 minutes or until cake is cracked.  Cool completely; then refrigerate 3 hours.  Then cut and serve.  Makes 16 servings

 

(Recipe for the Lemon Cheesecake Bars is a Kraft recipe, 2012 )

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Rum Cake Recipe

July 22, 2012 Leave a Comment

Rum Cake

When I was 18 year old, and worked for Grumman Data Systems on the night shift.  I really think that it was the BEST job I ever had.  The night supervisor, was a lady named Verdell Myers, she was great to work for.  She was not only my boss…but she treated everyone like we were her daughter’s too.  Every time I see this Rum Cake Recipe…I will always think of Verdell.

Rum Cake Recipe

Rum Cake

1 cup chopped pecans or walnuts

1 yellow cake mix

1 (3 34 oz.) package Vanilla Instant Pudding & Pie Filling

4 eggs

½ cup cold water

½ cup oil

½ cup Bacardi Dark Rum

Glaze:   ¼ cup butter

¼ cup water

1 cup sugar

½ cup Rum

Preheat oven to 350F.  Grease and flour 10 inch tube pan.  Sprinkle nuts on the bottom of pan.  Mix cake ingredients; then pour on top of nuts.

Bake cake for 1 hour.  Cool, then invert on serving plate.  Prick top of cake; then spoon and brush the glaze all over the cake; until it’s gone.  For the glaze: melt butter; stir in the water and sugar.  Boil 5 minutes stirring constantly.  Remove from heat.  Stir in the rum.

 

(Recipe for the Rum Cake came for the liquor store.)

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Minted Watermelon Granita Recipe

July 20, 2012 Leave a Comment

Minted Watermelon Granita

It has been soooo HOT lately (7/16/12), that when I was looking through one of my cookbooks, I found a recipe for Minted Watermelon Granit.   I haven’t tried it…but that it might be a good recipe to make.

Minted Watermelon Granita Recipe

Minted Watermelon Granita

1/3 cup sugar

½ cup water

¼ cup mint-flavored apple jelly

4 cups seeded watermelon cubes

2 Tbsp. fresh lemon juice

 

In small saucepan, combine sugar, water and jelly; mix well.  Cook over medium-high about 4 minutes or until sugar is completely dissolved and jelly is melted, stirring occasionally.  Cool 5 minutes.

Meanwhile, place watermelon in blender container or food processor bowl with metal blade.  Cover; blend until smooth.  Add cooked syrup and lemon juice; blend until mixed.  Pour into9x13 inch (3 qt.) baking dish.  Freeze at least 1 hour or until icy around edges.

Stir and mash with fork to break up ice crystals.  Freeze about 2 hours or until all liquid is frozen, breaking up mixture with fork every 30 minutes.  Serve immediately or let stand at room temperature 5 to 15 minutes before serving.  To serve, stir with fork; spoon into 6 individual dessert dishes.

Makes 6 (1/2 cup) servings

(Recipe for the Minted Watermelon Granita, was in Pillsbury Fast and Healthy Cookbook)

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Banana Brownies with Mocha Frosting

July 19, 2012 1 Comment

Banana Brownies with Mocha Frosting

Unbeatable flavors of banana, chocolate chip and mocha come together in this moist brownie.  The next time you’re in the mood for a tasteful brownie…why don’t you try to make the Banana Brownies with Mocha Frosting?

Banana Brownies with Mocha Frosting

Banana Brownies with Mocha Frosting

21 ½ oz. pkg. Pillsbury Fudge Brownie mix

½ cup water

½ cup oil

½ cup (1 large) mashed banana

1 egg

½ cup semi-sweet chocolate chips

Frosting:   3 Tbsp. unsweetened cocoa

1 tsp. instant coffee granules or crystals

1/3 cup margarine, softened

4 cups powdered sugar

¼ tsp. salt

1 tsp. vanilla

5 to 6 Tbsp. milk

Heat oven to 350F.  Grease bottom only of 13×9 inch pan.  In large bowl, combine brownie mix, water, oil, banana and egg; beat 50 strokes by hand.  Stir in chocolate chips.  Spread in greased pan.  Bake at 350F. for 28 to 35 minutes.  DO NOT OVERBAKE.  Cool completely.

In large bowl, beat cocoa, coffee granules and margarine until light and fluffy.  Add remaining frosting ingredients, adding enough milk until frosting is of desired consistency; blend until smooth.  Spread over cooled brownies.  Cut into bars.  36 bars

(Recipe for Banana Brownies with Mocha Frosting is from Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 56, October 1989 issue)

Hope you enjoyed making the Banana Brownies with Mocha Frosting, if so, click “Like”.  ”   I look forward to hearing from you, so let me know how you liked it!!

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Magic Cookie Bars Recipe

July 17, 2012 Leave a Comment

For the past 5 years, I have been making cookie and cakes for my husband’s office. I LOVE to bake, so it’s so easy to bake 3 different every week.   Here is the Magic Cookie Bars recipe, which I make for his office.

Magic Cookie Bars Recipe

 

Magic Cookie Bars

½ cup margarine

1 ½ cups graham cracker crumbs

1 (14 oz.) can Sweetened Condensed Milk (NOT evaporated milk)

1 (6 oz.) package semi-sweet chocolate chips

1 (3 ½ oz.) can flaked coconut (1 1/3 cups)

1 cup chopped nuts

Preheat oven to 350F. (325F for glass dish).  In 13×9 inch baking pan, melt margarine in oven.  Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs.  Top with remaining ingredients; press down.  Bake 25 to 30 minutes or until lightly browned.  Cool.  Chill if desired.  Cut into bars.  Store loosely covered at room temperature.

(Recipe for the Magic Cookie Bars is from Ladies’ Home Journal, February, 1988)

 

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