Double Butterscotch Cookies

February 15, 2014 Leave a Comment
Double Butterscotch Cookies

Double Butterscotch Cookies

 

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

www.tasteofhome.com

 

This is a very old recipe that’s been in the family for generations.  Sometimes I’ll omit the toffee bits and add miniature chocolate chips or coconut instead.

         Beverly Duncan                                                                                                Lakeville, Ohio

 

Double Butterscotch Cookies Recipe

Double Butterscotch Cookies

½ cup butter, softened

½ cup shortening

4 cups packed brown sugar

4 eggs

1 Tbsp. vanilla

6 cups flour

3 tsp. baking soda

3 tsp. cream of tartar

1 tsp. salt

1 package English toffee bits (10 oz.) or almond brickle chips (7 ½ oz.)

1 cup finely chopped pecans

 

In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well.  Stir in toffee bits and pecans.

Shape into three 14 inch rolls (mixture will be slightly crumbly); wrap each in plastic wrap.  Refrigerate for 4 hours or until firm.

Unwrap and cut into ½ inch slices.  Place 2 inch apart on greased baking sheets.  Bake at 375 F.  for 9-11 minutes or until lightly browned.  Cool for 1-2 minutes before removing from pans to wire racks to cool completely.           7 dozen

 

(Recipe for Double Butterscotch Cookies was on www.tasteofhome.com, 2013)

PrintFriendlyShare
Filed Under: Cookie Recipes Tagged With: , , , ,

Cranberry Apple Crisp

December 29, 2013 Leave a Comment

 

Cranberry Apple Crisp

Cranberry Apple Crisp

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

 

THIS IS a wonderful dessert for fall, when both cranberries and apples are in season.  The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting.  A dear friend from California shared this recipe with me years ago, and it’s always been a big hit whenever I’ve served it.

        Martha Sue Stroud                                                                         Clarksville, Texas

 

Cranberry Apple Crisp Recipe

Cranberry apple Crisp

3 cups chopped peeled tart apples

2 cups fresh or frozen cranberries

1 cup sugar

3 Tbsp. flour

Topping:   1 ½ cups quick-cooking oats

½ cup flour

½ cup packed brown sugar

½ cup butter, melted

¼ cup chopped pecans

Combine apples, cranberries, sugar and flour.  Pour into a greased 11×7 inch baking dish.  In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture.  Bake at 350 F. for 50-55 minutes or until fruit is tender.              6-8 servings

 

(Recipe for Cranberry Apple Crisp was on www.tasteofhome.com, 2013)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Sweet Potato Spice Cookie

November 18, 2013 Leave a Comment
Sweet Potato Spice Cookies

Sweet Potato Spice Cookies

 

Shredded sweet potatoes, butterscotch chips, pecans, coconut and spiced are creatively combined in a one-of-a-kind cookie that always brings rave reviews.

          Ruth Shaffer                                                      Elizabethville, Pennsylvania

 

Sweet Potato Spice Cookie Recipe

Sweet Potato Spice Cookie

¾ cup butter, softened

1 cup sugar

¼ cup packed brown sugar

1 egg

1 cup finely shredded UNCOOKED sweet potato

3 Tbsp. orange juice concentrate

2 cups flour

1 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. baking soda

½ tsp. salt

¼ tsp. ground nutmeg

1 ¼ cups quick-cooking oats

1 cup butterscotch chips

1 cup flaked coconut

1 cup chopped pecans

 

In a large bowl, cream butter and sugars until light and fluffy.  Beat in the egg, sweet potato and orange juice concentrate.  Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well.  Stir in the remaining ingredients.

Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets.  Bake at 350 F. for 14-16 minutes or until firm.  Remove to wire racks to cool.          7 dozen

 

(Recipe for Sweet Potato Spice Cookies came from Taste of Home (tasteofhome.com)

PrintFriendlyShare
Filed Under: Cookie Recipes Tagged With: , , , , ,

Chocolaty Double Crunchers

November 16, 2013 Leave a Comment
Chocolaty Double Crunchers

Chocolaty Double Crunchers

 

I first tried these fun crispy cookies at a family picnic when I was a child.  Packed with oats, cornflakes and coconut, they quickly became a “regular” at our house.  Years later, I still make them for my own family.

         Cheryl Johnson                                                       Upper Marlboro, Maryland

 

Chocolaty Double Crunchers Recipe

Chocolaty Double Crunchers

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 egg

½ tsp. vanilla

1 cup flour

½ tsp. baking soda

¼ tsp. salt

1 cup quick-cooking oats

1 cup crushed cornflakes

½ cup flaked coconut

Filling:   2 packages (3 oz. each) cream cheese, softened

1 ½ cup confectioners’ sugar

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

 

In a large bowl, cream butter and sugars until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  Stir in the oats, cornflakes and coconut.

Shape into 1 inch balls and place 2 inches apart on greased baking sheets.  Flatten with a glass dipped lightly in flour.  Bake at 350 F. for 8-10 minutes or until lightly browned.  Remove to wire racks to cool.

For filling, beat cream cheese and sugar until smooth.  Beat in chocolate.  Spread about 1 tablespoon on half of the cookies and top each with another cookie.  Store in refrigerator.            2 dozen

(Recipe for Chocolaty Double Crunchers came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Cookie Recipes Tagged With: , , , , ,

Peanut Butter Chocolate Cookies

October 6, 2013 Leave a Comment
Peanut Butter Chocolate Cookies

Peanut Bitter Chocolate Cookies

 

This recipe was featured in our Sunday paper and I just had to try it.  Kids really love the peanut butter surprise inside the cookie.

 

Peanut Butter Chocolate Cookies Recipe

Peanut Butter Chocolate Cookies

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 cup creamy Jif Creamy Peanut Butter, divided

1 egg, lightly beaten

1 tsp. vanilla

1 ½ cups flour

½ cup baking cocoa

½ tsp. baking soda

¾ cup confectioners’ sugar

In a large bowl, cream butter, sugars and ¼ cup peanut butter.  Add egg and vanilla; mix well.  Combine flour, cocoa and baking soda; add to creamed mixture and mix well.

Blend confectioners’ sugar with remaining peanut butter until smooth.  Roll into 24 balls, 1 inch each.  Divide dough into 24 pieces; flatten each into a 3 inch circle.

Place one peanut butter ball on each circle; bring edges over to completely cover it.  (Dough may crack; reshape cookies as needed.)  Place cookies with seam side down on ungreased baking sheets.  Flatten each cookie slightly with the bottom of a glass dipped in sugar.  Bake at 375 F. for 7-9 minutes or until set.              2 dozen

(Recipe for Peanut Butter Chocolate Cookies came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Cookie Recipes Tagged With: , , , ,

Nut-Topped Strawberry Rhubarb Muffins

July 5, 2013 Leave a Comment
Nut-Topped Strawberry Rhubarb Muffins

Nut-Topped Strawberry Rhubarb Muffins

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

www.tasteofhome.com

 

A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries.  They’re perfect for a bunch or a grab-and-go-breakfast.

                Audrey Stallsmith                                                                           Hadley, Pennsylvania

 

Nut-Topped Strawberry Rhubarb Muffins Recipe

Nut-Topped Strawberry Rhubarb Muffins

2 ¾ cups flour

1 1/3 cups brown sugar

2 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. cinnamon

¼ tsp. salt

1 egg

1 cup buttermilk

½ cup canola oil

2 tsp. vanilla

1 cup fresh chopped strawberries

¾ cup diced fresh or frozen rhubarb

Topping:   ½ cup chopped pecans

1/3 cup packed brown sugar

½ tsp. cinnamon

1 Tbsp. cold butter

In a large bowl, combine the first six (6) ingredients.  In another bowl, whisk the egg, buttermilk, oil and vanilla.  Stir into dry ingredients just until moistened.  Fold in strawberries and rhubarb.  Fill greased or paper lined muffin cups two-thirds full.

In a small, combine the pecans, brown sugar and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over batter.

Bake at 400 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.        1 ½ dozen

(Recipe for Nut-Topped Strawberry Rhubarb Muffins was in tasteofhome.com)

PrintFriendlyShare
Filed Under: Cupcake Recipes Tagged With: , , , ,

Sweet and Sour Spareribs

July 2, 2013 Leave a Comment
Sweet and Sour Spareribs

Sweet and Sour Spareribs

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

www.tasteofhome.com

 

Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made.  Dad especially loved these tender tasty ribs with their thick, tangy sauce.  Mom liked them because the sauce was no fuss to make.

                Ruth Ann Stelfox                                                                              Raymond, Alberta

 

Sweet and Sour Spareribs Recipe

Sweet and Sour Spareribs

5 to 6 lbs. pork spareribs or pork loin back ribs

½ cup sugar

½ cup packed brown sugar

2 Tbsp. cornstarch

1 cup ketchup

2/3 cup cider vinegar

½ cup cold water

Place ribs on a rack in a large shallow pan.  Bake, uncovered, at 350 F.  for 1 ½ hours.

Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth.  Bring to a boil.  Cook and stir for 1-2 minutes or until thickened.  Remove ribs and rack from pan.  Drain and discard fat.  Return ribs to roasting pan; drizzle 1 ½ cups sauce over ribs.  Bake 3 minutes longer.  Cut ribs into serving-size pieces; brush with remaining sauce.

 

(Recipe for Sweet and Sour Spareribs was in tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , ,

Super-Easy Barbecue Pulled Pork

May 30, 2013 Leave a Comment
Super-Easu Barbecue Pulled Pork

Super-Easy Barbecue Pulled Pork

Super-Easy Barbecue Pulled Pork is one of the many recipes I used to make when I was using The Sugar Solution Cookbook.  I have diabetes, and this book by Ann Fittante, MS, and RD, with Julia VanTine-Reichardt was great.  It gave you Breakfast, Snack, Lunch, Snack, Dinner, Snack every day; for a full month, and had 14 chapters with recipes.                

Super-Easy Barbecue Pulled Pork Recipe

Super-Easy Barbecue Pulled Pork

1 Tbsp. olive oil

1 ½ Lbs. boneless pork loin, trimmed of all visible fat

1 medium onion, chopped (about ½ cup)

2/3 cup ketchup

1 Tbsp. cider vinegar

1 Tbsp. molasses

2 tsp. packed brown sugar

2 tsp. mustard powder (I don’t like mustard, so I didn’t use)

1 ½ tsp. garlic powder

1 tsp. Worcestershire sauce

¼ tsp. ground black pepper

1 ½ cups lower-sodium chicken or vegetable broth

Heat the oil in a medium saucepan over medium-high heat.  Add pork loin and brown, turning occasionally, for 5 minutes.

Add the onion, ketchup, vinegar, molasses, sugar mustard powder, garlic powder, Worcestershire sauce, black pepper and broth.  Stir the mixture well to combine and bring to a boil over medium-high heat.  Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 ½ hours.

Uncover the saucepan and simmer 10 minutes longer, or until the sauce has thickened slightly and the pork is very tender.  Remove from the heat.

Pull the pork into shreds with two forks and serve.

 

(Recipe for Super-Easy Barbecue Pulled Pork was in The Sugar Solution Cookbook)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Wooly Spider Whoopie Pies Recipe

October 9, 2012 Leave a Comment

Wooly Spider Whoopie Pies

These whoopies pies you should make them before Halloween.  I made them in 2010 for my husband’s office…the Wooly Spider Whoopies Pies, everyone seemed to like them.

Wooly Spider Whoopie Pies Recipe

Wooly Spider Whoopie Pies

2 cups flour

½ cup plus 2 Tbsp. coco powdered, divided

1 ¼ baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened, divided

1 cup packed brown sugar

1 egg

2 tsp. vanilla, divided

1 cup buttermilk

1 ¼ cups powdered sugar

2 cup marshmallow crème

1/3 cup chocolate sprinkles

1 cup semi-sweet chocolate chips

12 candy coated chocolate pieces

12 black twists, sliced in half

Preheat oven to 350 F.  Spray two cookie sheets with nonstick cooking spray.

Sift flour, ½ cup cocoa, baking soda and salt in medium bowl.  Beat ½ cup butter, brown sugar, egg and 1 teaspoon vanilla in large bowl with electric mixer at medium speed until blended.  Alternately add flour mixture and buttermilk, beating at low speed after each addition until smooth and well blended.  Spoon scant ¼ cupful 2 inches apart onto prepared cookie sheets.

Bake 12 minutes or until puffed and tops spring back when lightly touched.  Cool on cookie sheets 10 minutes.  Remove to wire racks; cool completely.

Meanwhile, beat remaining 2 tablespoons cocoa, ½ cup butter, 1 teaspoon vanilla, powdered sugar and marshmallow crème in large bowl with electric mixer at medium speed until smooth.

Spread rounded side of six cakes with melted chocolate.  Dip in sprinkles; place candy-coated pieces on top to create eyes.  Cool completely.

Spread bottom of remaining six cakes with cream filling; lay four licorice stripes across middle.  Top with dipped cake halves.          Makes 6 pies

(Recipe for Wooly Spider Whoopie Pies was in Halloween…Food, Fun & Crafts, October 25, 2011)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Wooly Spider Whoopie Pies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cookie Recipes Tagged With: , , , , , ,

Peanut Butter Luster Pie Recipe

September 29, 2012 Leave a Comment

Peanut Butter Luster Pie

A tasteful blend of peanut butter and whipped topping creates an irresistible pie.  You should try making this Peanut Butter Luster Pie…OMG it’s gooooood!!!

Peanut Butter Luster Pie Recipe

Peanut Butter Luster Pie

1 package Pillsbury All Ready Pie Crusts

Chocolate Layer:   ½ cup semi-sweet chocolate chips

1 Tbsp. margarine

2 to 3 tsp. water

¼ cup powdered sugar

Filling:   1 cup margarine

1 cup firmly packed brown sugar

1 cup peanut butter

1 (12 oz.) carton frozen whipped topping, thawed

Topping:   ½ cup semi-sweet chocolate chips

1 Tbsp.  margarine

2 to 3 tsp. milk

1 ½ tsp. corn syrup

Garnish:   1 cup thawed frozen whipped topping

2 Tbsp. chopped peanuts

Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.  (Refrigerate remaining crust for a later use.)  Bake at 450 F. for 9 to 11 minutes or until light golden brown.  Cool completely.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. water, stirring constantly until smooth.  Blend in powdered sugar until smooth.  Add additional water if necessary for desired spreading consistency.  Spread mixture over bottom and up sides of cooled crust.  Refrigerate.

In medium saucepan, combine 1 cup margarine and brown sugar.  Cook over medium heat until margarine is melted and mixture is smooth, stirring frequently.  Refrigerate 10 minutes.  In large bowl, beat peanut butter and brown sugar mixture at low speed until blended.  Beat 1 minute at medium-high speed.  Add 12 oz. whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy.  Pour over chocolate layer.  Refrigerate.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. milk and corn syrup, stirring constantly until smooth.  Add additional milk if necessary for desired spreading consistency.  Spoon and gently spread topping mixture evenly over filling.  Refrigerate at least 2 hours to set topping.  For ease in serving, use sharp knife to score chocolate topping into serving pieces before topping is completely set.  To serve, use sharp knife dipped in warm water to cut through scored lines.  Garnish with whipped topping and peanuts.  Store in refrigerator.  10 to 12 servings

 

(Recipe for the Peanut Butter Luster Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Peanut Butter Luster Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , , , ,
« Older Posts
Newer Posts »

To the Top