COOKIES

Our Favorite NO FAIL Chocolate Chip Cookies

2 cubes butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ tsp. vanilla
1 ½ cups quick oatmeal
2 ¾ cups flour
1 ½ cups chocolate chips

Preheat oven to 375 degrees.  Cream softened butter and sugars together.  Add eggs.  Add soda, baking powder, salt and vanilla.  Mix well.  Add oatmeal, flour and chocolate chips.  Drop with a medium cookie scoop onto a cookie sheet.  Put in oven and bake for 13 minutes or until golden brown.

 

Soft Sugar Cookies - (make dough one day in advance)

4 cups flour
1 tsp. baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ tsp. ground nutmeg
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 tsp. vanilla extract
¼ tsp. almond extract (optional)
½ cup sour cream

In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla, almond extract, and sour cream until well blended. Sift together the flour, baking powder, baking soda, salt and nutmeg; and add to the first mixture. Cover bowl and CHILL IN REFRIDGERATOR OVERNIGHT .

Preheat the oven to 375 degrees F.  On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Bake for 8 to 10 minutes.

THIS IS THE BEST SUGAR COOKIE RECIPE I HAVE FOUND. THEY STAY SOFT AND HAVE A GREAT, NOT TOO "FLOURY" TASTE.

 

 

Easy Oreo Cookies

1 pkg. devil’s food cake mix
1/3 cup oil
2 eggs

Roll into 1” balls and flatten each slightly when you place on the cookie sheet.  Bake at 350 degrees for about 8-9 minutes.  When cooled, use your favorite frosting for the middle (we like strawberry, or mix mint extract with vanilla frosting).  These cookies are also great with other variations, add chocolate chips, use different flavor cake mixes, etc…

 

Super Easy Pumpkin Chocolate Chip Cookies

1 15oz. can pumpkin
1 box cake mix (spice and carrot work well)
1 pkg. chocolate chips

Mix pumpkin and cake mix, it will be a little dry at first.  Mix in chocolate chips.  Spoon onto cookie sheet and bake at 375 degrees for 15-18 minutes.

 

 

OTHER DESSERTS

YUMMY Peach Dessert

FOR CRUST:
16 crushed graham crackers (save ½ cup for topping)
½ cup butter
¼ cup sugar

FOR FILLING:
½ pkg mini marshmallows
½ cup milk
1 smaller tub cool whip

3-4 cups sliced fresh peaches (also very good with strawberries, blueberries, etc… instead)

Mix crust ingredients and push into the bottom of an 8X8” pan.

Mix marshmallows and milk in a pan over low heat until marshmallows are melted.  Remove from heat and set in the fridge for about 10 minutes to cool a little (so cool whip won’t melt).  Remove from fridge and whip together with cool whip.

Layer crust, then half the cream filling, then all of the fruit, then the rest of the filling, and sprinkle the rest of the graham cracker crumbs on top.

*Double everything to make a 9 X 13” pan.

**THIS IS THE BEST PART OF BRIGHAM'S PEACH SEASON, IN MY OPINION. :o)

 

 

Mom's Special K Squares

Mix together in a large soup pot:
2 cups brown sugar
2 cups light corn syrup

 Bring to a boil, and boil for only 1 minute (stirring constantly), then remove from heat and stir in the following:
2 cups peanut butter
10 – 12 cups corn flakes (or Special K)

Spread on a large, greased cookie sheet (I usually put butter on my hands to spread and press down easily). 

Then mix together and melt in the microwave:
1 pkg chocolate chips
1 pkg butterscotch chips

Spread on top of cornflake mixture, cool in the fridge a little while before cutting.

**OUR FAMILY LOVES THIS RECIPE AND I ALWAYS MAKE IT FOR NEIGHBOR’S CHRISTMAS PLATES OR FOR LARGE MUTUAL GATHERINGS BECAUSE IT’S SO GOOD AND SO EASY, AND IT GOES A LONG WAY.

 

 

Swedish Swirl Cake (Bular)

Cream together:
            1 ¾ cups sugar
            1 cube butter
            1 cube margarine (don’t know why, I just follow the recipe)
            1   8 oz. pkg. cream cheese, softened

Add:   
           4 beaten eggs
            ¼ cup milk

Beat well, then add:
            1 tsp vanilla
            1 tsp almond extract
            ½ tsp. salt
            1 ½ tsp baking powder

Add:    3 cups flour (1 cup at a time!)

Spread 2/3 of the batter onto a large greased cookie sheet.  Spoon one 20 oz. pie filling over the top of the batter (most pie fillings work well, cherry, blueberry, etc…) Drop remaining 1/3 batter by teaspoonfuls on top of the filling.  Fruit filling will show trough in spots.   Bake at 340 degrees for 35-40 minutes, or until lightly browned and knife inserted in center comes out clean.  Drizzle glaze over the top of warm cake.

Glaze:
            3 Tbsp granulated sugar
            3 Tbsp milk
            3 Tbsp. margarine

Heat until sugar is dissolved.  Add POWDERED SUGAR (2-3 cups?) and 1 tsp. ALMOND EXTRACT.  Need enough powdered sugar to make a somewhat runny glaze.

I LOVE THIS RECIPE!!! THE ALMOND EXTRACT MAKES IT SOOO YUMMY AND IT CAN FEED A BIG GROUP. IT LOOKS PRETTY LONG, BUT IS NOT REALLY THAT HARD TO MAKE. ALSO, I USUALLY LEAVE IT UNCOVERED TO LET THE GLAZE HARDEN BEFORE I COVER IT WITH ANYTHING.

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