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Apricots and Cream Oatmeal Cookies

Apricots and Cream Oatmeal Cookies
Posted in : Apricot, Cookies on by : Noreen
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Yield: About 3 dozen 2″ cookies Ingredients: 1 large egg ¼ cup (4 Tablespoons) butter ¾ cup light brown sugar ½ teaspoon real vanilla or almond extract ¾ cup all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt 1 cup regular oats ¾ cup chopped apricots ½ cup white chocolate morsels Preparation: Melt the butter
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Traditional Peanut Butter Cookies

Traditional Peanut Butter Cookies
Posted in : Cookies, Desserts on by : Noreen
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Yields: About 3 Dozen cookies using a 1 ½” scoop Ingredients:1 ¾ cups all purpose flour¾ teaspoon baking soda½ teaspoon salt½ cup Crisco® All-Vegetable Shortening¾ cup smooth peanut butter1 ¼ cup light brown sugar, firmly packed1 large egg3 Tablespoons milk1 teaspoon vanilla extract Preparation:Preheat oven to 350° In a small bowl, stir the flour, baking
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Crackled Chocolate Cookies

Crackled Chocolate Cookies
Posted in : Cookies on by : Noreen
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Yields: About 3 dozen Ingredients: 2 cups all-purpose flour 6 Tablespoons unsweetened cocoa powder 1 teaspoon espresso powder (optional but recommended) ½ teaspoon salt ¼ teaspoon baking soda 1 ¼ cups light brown sugar 1 stick Crisco baking sticks shortening OR 1 cup Crisco all-vegetable shortening 1 teaspoon real vanilla extract 2 large eggs, room
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Crescent Roll Apple Dumplings

Crescent Roll Apple Dumplings
Posted in : Apple, Desserts on by : Noreen
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Serves: 4 Ingredients: 1 can refrigerated crescent roll dough 2 Tablespoons cinnamon sugar 1 large apple – Granny Smith preferred, but any apple is good 1 stick butter, at room temperature ¾ cup brown sugar ½ teaspoon ground cinnamon ½ cup Mountain Dew (or Sprite soda) Preparation: Preheat oven to 350° Unroll the crescent roll dough
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Sweet Coconut Macaroons

Sweet Coconut Macaroons
Posted in : Cookies on by : Noreen
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Yields: About 2 dozen cookies Ingredients:1 package (14 ounces) Baker’s sweetened coconut flakes1 can (14 ounces) sweetened condensed milk minus ⅛ cup*1 teaspoon real vanilla extract2 egg whites from extra large eggs, at room temperature ¼ teaspoon sea salt or pink Himalayan salt, coarsely ground Optional:4 ounces of semisweet or dark chocolate, melted Preparation:Preheat oven
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Nutter Butter and Banana Pudding Trifle

Nutter Butter and Banana Pudding Trifle
Posted in : Cookies, Desserts, Puddings on by : Beryl
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Serves: 14-15 Ingredients: 3 cups cold milk 1 teaspoon real Vanilla extract 2 packages (3.4 ounces each) instant pudding mix, vanilla flavor 1 cup sour cream 5 medium size, ripe but firm, bananas, sliced into ¼” coins 1 package (1 pound) Nutter Butter cookies, each cookie cut into thirds 2 cups Cool Whip whipped topping,
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Oreos Cookies and Cream Trifle

Oreos Cookies and Cream Trifle
Posted in : Cookies, Desserts, Puddings on by : Beryl
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Serves: 14-15 Ingredients: 2 packages (3.9 ounces each) instant pudding mix, Devil’s food flavor 4 cups lowfat or skim milk, divided 1 package (8 ounces) light cream cheese (or Neufchatel cheese), at room temperature 24 ladyfingers (2 packages, 3 ounces each) 32 Oreos cookies, with 14-15 extras, if desired, for garnish 1 container (12 ounces)
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Robbie’s Buttermilk Pie

Robbie’s Buttermilk Pie
Comments : 1 Posted in : Pies on by : Noreen
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Serves: 6 Ingredients:3 eggs1 cup buttermilk2 teaspoons real vanilla1 cup sugar2 Tablespoons all purpose flour1 stick butter, melted – but not hot 1 pie shell, 9-inch (not deep dish), unbaked Preparation:Preheat oven to 350° In a small bowl, lightly beat the eggs. Add the buttermilk and vanilla and stir until blended. Gradually add the sugar,
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