Potato Chip Cookies Recipe

September 10, 2012 Leave a Comment

Potato Chip Cookies

Recipes provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Give this recipe a try the next time you’re looking for a sweet and salty snack!  The cookies quickly bake to a crispy, golden brown…and disappear even faster!

Monna Lu Bauer                                                                             Lexington, Kentucky

 

Potato Chip Cookies Recipe

Potato Chip Cookies

1 cup butter flavored shortening

¾ cup sugar

¾ packed brown sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

2 cups crushed potato chips

1 cup butterscotch chips

In a large bowl, cream shortening and sugars until light and fluffy.  Beat in eggs.  Combine flour and baking soda; gradually add to creamed mixture and mix well.  Stir in potato chips and butterscotch chips.

Drop by tablespoonful’s 2 in. apart onto ungreased baking sheets.  Bake at 375 F. for 10 – 12 minutes or until golden brown.  Cool for 1 minute before removing from pans to wire racks.

(Recipe for Potato Chip Cookies Recipe was in the Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue)

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Sweet Potato Bread Pudding wth Orange- Nutmeg Sauce Recipe

September 9, 2012 Leave a Comment

 

Sweet Potato Bread Pudding with Orange-Nutmeg Sauce

Recipe is provided courtesy of Publications International, Ltd.

This recipe was In Love Your Heart – 41 Delicious Recipes for Women – By Women.  Join the American Heart Association’s Go Red for Women movement and learn to love your heart while reducing your risk of developing cardiovascular disease.

Sweet Potato Bread Pudding wth Orange- Nutmeg Sauce Recipe

Sweet Potato Bread Pudding with Orange-Nutmeg Sauce

Vegetable oil spray

4 slices whole wheat bread

2 Tbsp. fat-free or light tub margarine

1/3 cup dried apricot halves, diced

¾ canned sweet potatoes in light syrup, drained

¾ cup fat-free milk

Egg substitute equivalent to 2 eggs, or 2 large eggs

1/3 cup firmly packed light brown sugar

1 tsp. cinnamon

1/8 tsp. ground allspice

¼ cup chopped pecans

¾ cup fat-free or low-fat vanilla yogurt

1 tsp. grated orange zest

¼ tsp. ground nutmeg

Preheat the oven to 350 F.  Lightly spray an 8-inch square baking pan with vegetable oil spray.

Spread the bread slices with a thin coating of margarine.  Cut into ½-inch cubes.  Put the bread in the baking pan.  Stir in the apricots.

In a medium bowl, mash the sweet potatoes.  Whisk in the milk, egg substitute, brown sugar, cinnamon and allspice.  Pour over the bread mixture.  Sprinkle with the pecans.

Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.  Let cool on a cooling rack for 5 minutes before cutting.  Place bread pudding on plates or in bowls.

Meanwhile, in a small bowl, whisk together the yogurt, orange zest and nutmeg.  Cover and refrigerate until ready to serve.  Spoon 2 tablespoons sauce over each serving.

(Recipe for Sweet Potato Bread Pudding with Orange-Nutmeg Sauce was in Love Your Heart – 41 Delicious Recipes for Women – By Women, March 21, 2006)

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Cranberry Peach Tart Recipe

September 8, 2012 Leave a Comment

CranberPeach Tart

I found some Pillsbury Cookbooks in my basement last week, after looking through the books I found this recipe.  I haven’t had the time to make it…so if anyone wants to try this Cranberry Peach Tart recipe…please do.

Cranberry Peach Tart Recipe

 

Cranberry Peach Tart

Crust:   1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crust

Filling:   1 cup fresh or frozen cranberries, thawed

1 (16 oz.) pkg. frozen sliced peaches, thawed, drained

½ cup sugar

½ cup dried currants

2 Tbsp. flour

1 tsp. almond extract

Streusel:   1/3 cup flour

3 Tbsp. brown sugar

2 Tbsp. margarine

3 Tbsp. sliced almonds

Place cookie sheet in oven; heat oven to 400F.  Prepare pie crust according to package directions for filled one-crust pie using 10-inch tart pan with removable bottom or 9-inch pie pan.  (Refrigerate remaining crust for a later use).

In large bowl, combine all filling ingredients; mix well.  Pour into pie crust-lined pan.

In small bowl, combine flour and brown sugar; mix well.  Using pastry blender or fork cut in margarine until crumbly; gently stir in almonds.  Sprinkle over fruit mixture.  Place on preheated cookie sheet.

Bake at 400F. for 30 to 40 minutes or until hot and bubbly around edges.  Serve warm or cool.                10 servings

(Recipe for the Cranberry Peach Tart was in the Pillsbury Classic Cookbook, Real Home Baking, November 1994)

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Tropical Drop Candies Recipe

September 7, 2012 Leave a Comment

 

Tropical Drop Candies

There are times you just don’t feel like putting on the oven.  Whenever I get that way, I look for recipes that have ingredients that would give flavor to whatever I’m going to make.  Back in 1990 I found Tropical Drop Candies, that have chocolate in them, but also have “CRUNCH”, and you don’t have to put the oven on.

Tropical Drop Candies Recipe

Tropical Drop Candies

12 oz. pkg. (2 cups) semi-sweet chocolate chips

¾ cup shredded coconut

½ cup chopped macadamia nuts

½ cup chopped banana chips

½ cup chopped dried pineapple

 

Line cookie sheet with waxed paper.  Melt chocolate chips in medium saucepan over low heat, stirring constantly.

Stir in the remaining ingredients into the melted chocolate; blend well.  Drop by teaspoonful’s onto waxed paper-lined cookie sheet.

Refrigerate until set, about 30 minutes.  Store in airtight container.  Makes 24 candies.

 

(Recipe for the Tropical Drop Candies was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 89)

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Tropical Drop Candies

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Raspberry Sandwich Spritz Recipe

September 6, 2012 Leave a Comment

Raspberry Sandwich Spritz

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

I started baking these classics when I was in high school, and I still make them for my children and grandkids.  The jam, buttery shortbread, chocolate and sprinkles add up to one luscious treat.

Joan O’Brien  Punta Gorda, Florida

Raspberry Sandwich Spritz Recipe

Raspberry Sandwich Spritz

1 cup butter, softened

¾ cup sugar

1 egg

1 tsp. vanilla extract

2 ¼ cups flour

½ tsp. salt

¼ tsp. baking powder

1 cup seedless raspberry jam

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

Chocolate sprinkles

In large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

Using a cookie press fitted with a ribbon disk, form dough into ling strips on ungreased baking sheets.  Cut each strip into 2-inch pieces (do not separate).  Bake at 357F. for 12 to 15 minutes or until edges are golden brown.  Cut again if necessary.  Remove to wire racks to cool.

Spread the bottom of half of the cookies with jam; top with remaining cookies.  In a microwave, melt chocolate chips; stir in until smooth.  Place chocolate sprinkles in a small bowl.  Dip each end of cookies in melted chocolate, allow excess to drip off.  Dip in sprinkles.  Place on waxed paper; let stand until set.

(Recipe for Raspberry Sandwich Spritz cookies was in Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue.)

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Hawaiian Cookie Tarts Recipe

September 5, 2012 Leave a Comment

Hawaiian Cookie Tarts

I made these Hawaiian Cookie Tarts in 1991, when I was working for State Farm.  The building was 3 different department of State Farm, and we all got together and had a party on one Friday afternoon.  I was one of the people who brought desserts…so I made these tarts.  How you like them!

Hawaiian Cookie Tarts Recipe

Hawaiian Cookie Tarts

1 ¾ cups flour

½ cup powdered sugar

2 Tbsp. cornstarch

1 cup margarine, softened

1 tsp. vanilla

Filling:   1 cup pineapple preserves

½ cup sugar

1 egg

1 ½ cups coconut

Powdered sugar

Preheat oven to 350 F.  In large bowl, combine flour, ½ cup powdered sugar and cornstarch; blend well.  Add margarine and vanilla.  By hand, blend until a soft dough forms.  Shape dough into 1-inch balls.  Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.

Spoon 1 tsp. of the pineapple preserves into each dough-lined cup.  In small bowl, combine sugar and egg.  Using fork beat until well blended.  Stir in coconut until well coated with egg mixture.  Spoon 1 tsp. coconut mixture over pineapple preserves in each cup.

Bake at 350 F. for 23 to 33 minutes or until crusts are very light golden brown.  Cool 20 minutes.  To release cookies from cups, hold muffin pans upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases.  Cool completely.  Just before serving, sprinkle with powdered sugar.   3 dozen cookies

 

(Recipe for the Hawaiian Cookie Tarts was in Pillsbury Classic Cookbook, Bake-Off 34th Contest Cookbook, page 78)

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Peekaberry Boos Recipe

September 4, 2012 Leave a Comment

Peekaberry Boos Cookies

I had made the Peekaberry Boos Cookies Recipe for my Thanksgiving cookie trays.  The first time I had made them, they turned out to be TOO BIG.  So when you make these cookies, try not to make them too large when putting them on the cookie sheets.

Peekaberry Boos Recipe 

Peekaberry Boos

1 cup firmly packed brown sugar

¾ cup sugar

1 cup margarine, softened

½ cup water

1 tsp. almond extract

2 eggs

3 cups flour

2 cups quick-cooking rolled oats

1 tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

2/3 cup seedless raspberry preserves

Heat oven to 375F.  In large bowl, beat brown sugar, sugar and margarine until light and fluffy.  Add water, almond extract and eggs; blend well (mixture will look curdled.)  Stir in flour, rolled oats, baking soda, salt and cinnamon; mix well.  Drop by rounded teaspoonfuls 2 inch apart onto ungreased cookie sheets.  With spoon, make imprint in center of each cookie.  Fill each imprint with ½ teaspoon preserves.  Drop scant teaspoonful of dough over preserves on each cookie.  Bake 375F.for 11 to 13 minutes or until light golden brown.  Immediately remove from cookie sheets.  4 ½ to 5 dozen cookies.

(Recipe for the Peekaberry Boos Cookie Recipe is from Pillsbury Classic Cookbooks, page 22, October 1989)

 

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Macadamia Orange Fudge Recipe

September 3, 2012 Leave a Comment

Macadamia Orange Fudge

Why don’t you try this Macadamia Orange Fudge!  This fudge has a wonderfully intense orange flavor highlighted by the crunchy texture of macadamia nuts.  It brings me back to Hawaii, (I have been to Hawaii 3 times) and I did bring home some fudge from the islands, but it didn’t have the orange flavor added to it.

Macadamia Orange Fudge Recipe

Macadamia Orange Fudge

2 ½ cups sugar

½ cup margarine or butter

5 oz. can evaporated milk

7 oz. jar marshmallow cream

12 oz. pkg. (2 cups) semi-sweet chocolate chips

3.5 oz. jar macadamia nuts, chopped

2 Tbsp. orange-flavored liqueur or orange juice

1Tbsp. finely grated orange peel

Line 13×9 inch pan with foil so that the foil extends over the sides of pan; lightly butter foil.  In large saucepan, combine sugar, margarine and evaporated milk.  Bring to a boil over medium heat, stirring constantly.  Boil 5 minutes, stirring constantly; remove from heat.  Add marshmallow cream and chocolate chips, stirring until smooth.  Stir in macadamia nuts, liqueur and orange peel.

Pour into foil-lined pan.  Cool to room temperature; score fudge in 48 squares.  Refrigerate until firm.  Remove fudge from pan by lifting foil; remove foil from fudge.  Using a large knife, cut through scored lines.  Store in refrigerator.  3 pounds.

 

(Recipe for the Macadamia Orange Fudge was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 85)

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Apple Streusel Coffee Cake Recipe

September 2, 2012 Leave a Comment

Apple Streusel Coffee Cake

I found this recipe on the back of the box of Bisquick, many, many years ago (1986).  This Apple Streusel Coffee Cake came out so good, that I still make it to this day (2012).  The only thing that I do different is I double the streusel, because I put it on to top of cake too.

Apple Streusel Coffee Cake Recipe

Apple Streusel Coffee Cake

3 cups Bisquick

1 cup sugar

¼ cup margarine, softened

1 ½ cups sour cream

1 ½ tsp. vanilla

2 eggs

2 cups chopped apples

Streusel:   It is doubled already

½ cup packed brown sugar

½ cup finely chopped walnuts

2 tsp. cinnamon

Glaze:  ¼ cup margarine

2 cups powdered sugar

1 tsp. vanilla

1 to 2 Tbsp. milk

Grease and flour 13×9 pan.  Prepare streusel; then set aside.  Mix Bisquick, sugar, margarine, sour cream, vanilla and eggs (the apples go in afterwards); beat vigorously 1 minute.  Spread ½ of the batter in pan; sprinkle (about ¾) streusel and ½ of the apples.  Put the rest of batter on; then top it with the remaining apples and streusel.

Bake in oven at 350 F. for 45 to 50 minutes.  When toothpick comes out clean, cake at that point is done.  When cake is cool, place on serving plate and drizzle with the glaze.

(Recipe for the Apple Streusel Coffee Cake was on the back of Bisquick, 1986.)

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Almond Crescents Cookie Recipe

September 1, 2012 Leave a Comment

Almond Crescents Cookies

In the early 80’s I was working for Grumman Data Systems in Bethpage, New York.  I had gotten this Almond Crescent recipe from one of the lady’s I used to work with.  It makes A LOT of crescents, so I cut the recipe in half.

Almond Crescents Cookie Recipe

Almond Crescents Cookie

2 sticks margarine

4 Tbsp. sugar

2 tsp. vanilla

2 cups flour

1 ½ cups almonds

Mix in order mentioned above.  Roll in small balls 1 inch; then shape into crescent shapes.

Use ungreased baking sheets.  Bake in 350F. oven for 13 minutes; done when it’s very light brown.

Let it cool awhile, and then roll the cookies into powdered sugar.

(Recipe for the Almond Crescents Cookie was given to me while I was working at Grumman Data Systems.)

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