Mocha Chocolate Crackle Cookies Recipe

December 5, 2012 Leave a Comment

Mocha Chocolate Crackle Cookies

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

 

Generations have grown up making chocolate crackle cookies.  This modern twist on a beloved classic adds coffee extract for a rich mocha flavor.  Crackle cookies have tender, fudgy insides and crispy, crackly outsides.  Make some sweet memories today.

Mocha Chocolate Crackle Cookies Recipe

Mocha Chocolate Crackle Cookies

2 cups + 2 Tbsp. all-purpose flour

2 tsp. baking powder

4 oz. unsweetened chocolate

½ cup vegetable oil

½ tsp. salt

2 Tbsp. + 1 tsp. instant coffee

1 cup Dixie Crystals extra fine granulated sugar

1 cup well packed Dixie Crystals dark brown sugar

4 eggs

¾ cup Dixie Crystals confectioners powdered sugar

Preheat oven to 350 F.

Sift together flour and baking powder and set aside.

Chop chocolate and place in bowl with oil and salt.  Heat over double boiler until chocolate is melted.  Remove from heat.

Using a rolling pin crush instant coffee until powdered.  Add to above.

Allow to slightly cool until lukewarm.

Once cooled, add both sugars and whisk in eggs one at a time.  Add flour and mix until combined.

Place in refrigerator until firm, about 2-3 hours.  Line cookie sheet with parchment paper and set aside.

Shape chilled dough into tablespoon size and drop in powdered sugar.  Make into round balls and roll generously in powdered sugar.  Place on cookie sheets bounces back when lightly pressed in center, about 12 – 13 minutes.

(Recipe for Mocha Chocolate Crackle Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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Cut-out Sugar Cookies by Karen Bennett/The Greco Family “Cook”Book

October 27, 2012 Leave a Comment

C ut-out Sugar Cookies

I make these in different shapes all year round.  I also make them for family wedding, showers, etc.

Cut-out Sugar Cookies by Karen Bennett/The Greco Family “Cook”Book

Cut-out Sugar Cookies

1 ½ cups sugar

2 sticks margarine

1 egg

½ tsp. salt

½ tsp. baking soda

1 tsp. baking powder

1 tsp. vanilla

½ cup sour cream

3 cup flour (maybe more)

Frosting:   3 – 4 Tbsp. butter

Milk and powdered sugar (as needed for desired consistency)

 

Combine and mix all ingredients (except sour cream and flour).  Add sour cream to mixture.  Add flour in small amounts until dough can be formed into a ball.  Refrigerate for 1 hour.  Using a small amount at a time, roll out the dough and cut out the desired shapes.  Bake 350 F. for 5 – 8 minutes.  (Temperature may vary, so make sure they don’t get too brown.)  Cool on rack.

Frosting:   Melt butter.  Add powdered sugar slowly to milk making sure frosting isn’t too loose.  Add melted butter.  Add more sugar and milk, depending on how much you need, until frosting is creamy.  Food coloring may be added to frosting for variety.  Spread with a knife.  Let dry for a few hours.

(Recipe for the Cut-out Sugar Cookies recipe was in the Greco Family “Cook”Book, Karen Bennett, 1998.)

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Rocky Road Fudge Bars Recipe

October 23, 2012 Leave a Comment

The Rocky Road Fudge Bars is simply delicious!  It has Chocolate chips, cream cheese,  sugar and nuts…put it all together…its HEAVEN.

Rocky Road Fudge Bars Recipe

Rocky Road Fudge Bars

½ cup margarine

1 oz. (1 square) unsweetened chocolate, chopped

1 cup flour

1 cup sugar

1 tsp. baking powder

1 tsp. vanilla

2 eggs

¾ cup chopped nuts

Filling:   8 oz. pkg. cream cheese, softened, reserving 2 oz. for frosting

¼ cup margarine, softened

½ cup sugar

2 Tbsp. flour

½ tsp. vanilla

1 egg

¼ cup chopped nuts

1 cup semi-sweet chocolate chips

Frosting:   2 cups miniature marshmallows

¼ cup margarine

¼ cup milk

1 oz. (1 square) unsweetened chocolate, chopped

Reserved 2 oz. cream cheese

3 cups powdered sugar, sifted

1 tsp. vanilla

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Fried Bow-Ties by Minnie DiFulvio/The Greco Family “Cook”Book

October 16, 2012 1 Comment

Fried Bow-Ties

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Fried Bow-Ties by Minnie DiFulvio/The Greco Family “Cook”Book

Fried Bow-Ties

3 eggs

1 Tbsp. sugar

1 tsp. vanilla

Flour (as much as it takes to make a medium dough mix (see instructions)

Cooking oil (enough to deep fry)

Powdered sugar (enough to roll cookies into)

 

Mix eggs, sugar and vanilla.  Add flour.  Start with 2 cups and add ½ cup at a time until you can knead the dough.  Place in a lightly greased bowl and cover for 1 hour.

Cut dough in pieces and put each piece through macaroni machine until the piece is long and thin.  (If you don’t have a machine, use a rolling pin to roll the dough paper thin.)

Place on board, and cut with a pasty wheel (to make a fluted edge) into 6” strips.  Tie each strip into  a loose single knot and deep fry quickly in a pan of hot oil.  Remove knot-cookie from oil, and place on paper towel to absorb oil.  Roll in powdered sugar.

(Recipe for the Fried Bow-Tie Recipe was in the Greco Family “Cook”Book. Minnie DiFulvio, 1998.)

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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.

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Charmin’ Cherry Bars Recipe

October 4, 2012 Leave a Comment

Charming Cherry Bars

The Charmin’ Cherry Bars have been around since 1951.  They were the Junior Winner from the 3rd Bake-Off Contest.  Try them…because I know you’ll like them!

Charmin’ Cherry Bars Recipe

Charmin’ Cherry Bars

Crust:   1 cup flour

¼ cup powdered sugar

½ cup margarine, softened

Filling:   ¼ cup flour

¾ cup sugar

½ tsp. baking powder

¼ tsp. salt

2 eggs

½ cup maraschino cherries, well drained, chopped

½ cup coconut

½ cup chopped walnuts

 

Preheat oven to 350 F.  In small bowl, combine 1 cup flour and powdered sugar.  Using fork or pastry blender, cut in margarine until mixture resembles coarse crumbs.  Press crumb mixture firmly in bottom of ungreased 9 inch square pan.  Bake at 350 F. for 10 minutes.

Meanwhile in same small bowl combine ¼ cup flour, sugar, baking powder and salt.  Add eggs; beat well.  Stir in cherries, coconut and walnuts.  Spread over partially baked crust.  Return to oven and bake for an additional 25 to 30 minutes or until golden brown.  Cool completely; cut into bars.  Garnish as desired.

(Recipe for the Charmin’ Cherry Bars recipe, Pillsbury Classic Cookbook, Bake-Off Cookies & Cakes, April 1991.)

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Raspberry Dessert Squares Recipe

October 3, 2012 Leave a Comment

I have made the Raspberry Dessert Squares 10 times or more when I was living in Albany, New York (1988). The only thing I would change now would be the chocolate wafer cookies.  Because in 2011, if you buy the wafer cookies they would cost $5.00, and you only get 15 or 20 cookies in a pack.  So I would buy the Little Teddy Bears cookies for $3.75, and you get a WHOLE box.

Raspberry Dessert Squares Recipe

 

Raspberry Dessert Squares

Crust:   8 ½ oz. pkg. chocolate cookie wafers, crushed, reserving 2 tsp. for garnish

½ cup margarine

Filling:   2 (10 oz.) pkg. frozen raspberries, drained, reserving liquid

2 Tbsp. cornstarch

2 cups powdered sugar

2 Tbsp. unsweetened cocoa

¾ cup margarine, softened

Topping:   1 ½ cups whipping cream, whipped, sweetened

Reserved 2 tsp. crushed chocolate cookie wafers

Butter 13×9 inch pan.  In a small bowl, combine wafers and melted margarine.  Press onto bottom of prepared pan.

In small saucepan, combine reserved raspberry liquid and cornstarch.  Bring to a boil over medium heat, stirring constantly until thickened; cool.  Once cooled, fold in raspberries.

In small bowl, beat powdered sugar, cocoa and ¾ cup margarine until light and fluffy.  Carefully spread mixture on crumb crust.  Refrigerate until firm.  Spoon raspberry mixture over butter layer.  Spread with sweetened whipped cream and sprinkle with reserved crushed cookies.  Store in the refrigerator.

16 servings

(Recipe for the Raspberry Dessert Squares was in Pillsbury Classic Cookbook; Chocolate Lovers III, Our Most Irresistible & Requested Recipes, 1988, page 52)

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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)

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Chocolate Mint Bars Recipe

September 16, 2012 Leave a Comment

Chocolate Mint Bars

The dense base layer is like a rich, fudgy brownie, so don’t overcook it or the dessert bars will be dry.  Refrigerating the mint bars allows the chocolate top layer to set properly.  You can make the dessert up to one day ahead.  For a more grown-up-taste, you can also use dark chocolate chips for some or all of the semi-sweet chocolate chips in the glaze.

Chocolate Mint Bars Recipe

Chocolate Mint Bars

Bottom layer:    1 cup flour

½ tsp. salt

1 cup sugar

½ cup egg substitute

¼ cup butter, melted

2 Tbsp. water

1 tsp. vanilla

2 large eggs, beaten

1 (16 oz.) can chocolate syrup (about 1 1/3 cups)

Cooking spray

Mint layer:   2 cups powdered sugar

¼ cup butter, melted

2 Tbsp. fat-free milk

½ tsp. peppermint extract

2 drops green food coloring

Glaze:   ¾ semi-sweet chocolate chips

3 Tbsp. butter

Preheat oven to 350 F.   To prepare bottom layer; combine flour and salt; stir with a whisk.  Combine granulated sugar and next 6 ingredients in medium bowl; stir until smooth.  Add flour mixture to chocolate mixture, stirring until blended.  Pour batter into a 13×9-inch baking pan coated with cooking spray.  Bake at 350 F. for 28 minutes or until a wooden pick inserted in center comes out almost clean.  Cool completely in pan on wire rack.

To prepare mint layer, combine powdered sugar, ¼ cup melted butter and next 3 ingredients in a medium bowl; beat with a mixer until smooth.   Spread mint mixture over cooled cake.

To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl.  Microwave at HIGH 1 minute or until melted, stirring after 30 seconds.  Let stand 2 minutes.  Spread chocolate mixture evenly over top.  Cover and refrigerate until ready to serve.  Cut into 20 pieces/servings.

(Recipe for Chocolate Mint Bars, was in Cooking Light magazine)

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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)

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 on the RECIPE.

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