Well, these are the absolute best cookies. They are easily prepared, they are fast and are gone even faster! I had a recipe I used a few times, but your Nanny's recipe is the best. Only the best for my kids! So hats off to Lynn Knechtel "Nanny's" No Bakes!
1/2 cup butter
2 cups sugar
3 tablespoons cocoa
1/2 cup evaporated milk
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup peanut butter
3 cups quick cooking oats
1 cup chopped nuts (Optional)
In very large sauce pan, melt butter, add sugar, cocoa, evaporated milk, salt and vanilla. Bring to a rolling boil for a minute. Turn off the heat and immediately add peanut butter and oats. Mix quickly and spoon large tablespoons of batter onto waxed paper. Enjoy!
If you want to kick this up a notch, replace the vanilla with Almond Extract and then top each cookie (while still warm) with 1/2 of a maraschino cherry!.............
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Thursday, February 2, 2012
Zucchini Fudge Cake
Ok, I'm on a zucchini roll here. My friend Sue at the Nolfi Agency shared this recipe with me about 20 years ago! I make this at least once a year. Once, I took it on a camping trip with friends and all of our kids. I sat the cake on the picnic table. No one told the kids there was zucchini in this recipe. When the adults came back from boating, over 1/2 of the cake was gone. The sons and their friends ate 1/2 of cake. They loved it and didn't realize it was full of zucchini! If you peel the zucchini, kids will eat it....... I however, think it looks really cool with the green specks! This is a massive cake and don't forget the topping below. Serves at least 16!
1/2 cup butter
1 3/4 cup sugar
1 tsp vanilla
1/2 cup oil
2 eggs
1/2 cup sour milk (use 1 teaspoon vinegar to do that job)
2 1/2 cups flour
4 tablespoons baking cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini (Peeled or not)
Cream butter, sugar, oil, vanilla, eggs and sour milk. In a separate bowl mix flour, cocoa, baking powder, soda and salt. Mix wet ingredients with dry ingredients. Mix in Zucchini. Pour the batter into a 9 x 13 or larger casserole dish. Spoon the topping on top of the cake.
Topping
2 tablespoons sugar
1/2 or more cups chopped nuts
1 cup or more (I prefer more, like 2 cups) chocolate chips.
Mix the sugar, nuts and chips together and spoon on top of the cake. Bake in a preheated 350 degree over for approximately 40 to 50 minutes.
Fabulous!
1/2 cup butter
1 3/4 cup sugar
1 tsp vanilla
1/2 cup oil
2 eggs
1/2 cup sour milk (use 1 teaspoon vinegar to do that job)
2 1/2 cups flour
4 tablespoons baking cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini (Peeled or not)
Cream butter, sugar, oil, vanilla, eggs and sour milk. In a separate bowl mix flour, cocoa, baking powder, soda and salt. Mix wet ingredients with dry ingredients. Mix in Zucchini. Pour the batter into a 9 x 13 or larger casserole dish. Spoon the topping on top of the cake.
Topping
2 tablespoons sugar
1/2 or more cups chopped nuts
1 cup or more (I prefer more, like 2 cups) chocolate chips.
Mix the sugar, nuts and chips together and spoon on top of the cake. Bake in a preheated 350 degree over for approximately 40 to 50 minutes.
Fabulous!
Zucchini Nut Bread
I've used this recipe over and over again. It is especially great in the summer, when zucchini is plentiful. Sometimes those zucchini just get a little too big. This is a perfect way to use those zucchini. During the harvest season, I have also shredded and froze the zucchini in individual 1 1/2 cup bags of zucchini. The recipe only calls for 1 cup of zucchini, but if you are using frozen zucchini, you will need to drained extremely well. After the frozen zucchini is drained, you will have about 1 cup, just the perfect size for a zucchini bread!
1 cup flour
1 tsp cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp ground nutmeg (or pumpkin pie spice)
1/4 teaspoon baking powder
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 tsp lemon juice
1 cup shredded and drained zucchini
1/2 cup chopped walnuts
Sift together all dry ingredients. In a separate larger bowl, mix sugar, eggs, oil and lemon juice. Add the dry ingredients. Mix in the zucchini and then mix in the walnuts.
Grease and Flour 3 miniature loaf pans. Spoon 1/3 of mixture into each of the pans. Bake in preheated 350 degree oven for approximately 20 to 30 minutes. Do not over bake. Insert a tooth pick to insure the loaves are not under cooked, but not too dry. There will be a bit of carry over baking here. Rest the baked loaves about 5 minutes in their pans and then turn over and cook completely. Serve 1 of the loaves immediately and freeze the other two for later use.............. So very Tasty!
1 cup flour
1 tsp cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp ground nutmeg (or pumpkin pie spice)
1/4 teaspoon baking powder
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 tsp lemon juice
1 cup shredded and drained zucchini
1/2 cup chopped walnuts
Sift together all dry ingredients. In a separate larger bowl, mix sugar, eggs, oil and lemon juice. Add the dry ingredients. Mix in the zucchini and then mix in the walnuts.
Grease and Flour 3 miniature loaf pans. Spoon 1/3 of mixture into each of the pans. Bake in preheated 350 degree oven for approximately 20 to 30 minutes. Do not over bake. Insert a tooth pick to insure the loaves are not under cooked, but not too dry. There will be a bit of carry over baking here. Rest the baked loaves about 5 minutes in their pans and then turn over and cook completely. Serve 1 of the loaves immediately and freeze the other two for later use.............. So very Tasty!
Monday, January 30, 2012
Peanut Butter Squares
I found this recipe in the same newspaper clipping that I found the two bean salad. This is a great summer time "cookie". It's fast and tasty!
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chunky or smooth peanut butter
1/2 cup margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
6 ounces (1/2 bag) of chocolate chips
Preheat oven to 350 degrees. Grease a 8x8x2 inch pan. In a bowl, mix together flour, baking powder and salt. Set aside. In another bowl cream together peanut butter, margarine and sugars. Beat in eggs and vanilla. Add the dry ingredients. Mix in the chocolate chips. Spread in pan and bake 30 minutes. Do not over bake. There will be some carry over baking here! . Makes about 12 to 16 bars.
When, I made this often, years ago, I would have Timmy grill some burgers, lightly toast buns and serve with the 2 Bean Salad on the side and the Peanut Butter Squares for dessert.
Great Summer Supper!
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chunky or smooth peanut butter
1/2 cup margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
6 ounces (1/2 bag) of chocolate chips
Preheat oven to 350 degrees. Grease a 8x8x2 inch pan. In a bowl, mix together flour, baking powder and salt. Set aside. In another bowl cream together peanut butter, margarine and sugars. Beat in eggs and vanilla. Add the dry ingredients. Mix in the chocolate chips. Spread in pan and bake 30 minutes. Do not over bake. There will be some carry over baking here! . Makes about 12 to 16 bars.
When, I made this often, years ago, I would have Timmy grill some burgers, lightly toast buns and serve with the 2 Bean Salad on the side and the Peanut Butter Squares for dessert.
Great Summer Supper!
Home made Brownies and Icing
A girl that I worked with at the Nolfi Agency gave me this Recipe. Her name was Diana. Diana was my friend and a fabulous Italian Cook! After all these years, I actually just ran into her a few weeks back. That was fun!
I hadn't made this recipe in a number of years. I actually misplaced the recipe. I'm glad I found it again. I think this is the best brownie recipe, I've ever eaten.
1 cup butter
4 squares unsweetened Chocolate
2 cups sugar
3/4 cup milk
1/2 teaspoon salt
3 teaspoons vanilla
4 eggs beaten
1 1/2 cups flour
1 and 1/2 cups chopped nuts
On low heat, in a large sauce pan, melt butter, chocolate and sugar. Take off the heat and add milk, eggs, salt and vanilla and flour (the ingredients should be added in that order, especially to avoid the eggs from scrambling) *** Take off the stove and add flour, milk, salt, vanilla. Mix well with a mixer or wire whip and add chopped nuts. On a greased and floured cookie sheet with at least 1 inch sides, spoon the batter and bake at 375 degrees for 30 minutes. Pinch down bubbles after 15 minutes with a fork.
Icing
1 stick oleo softened
1 box (1 lb) powdered sugar
3 tablespoons unsweetened cocoa
1 egg
1 teaspoon vanilla
few drops of canned milk
In Microwave, soften oleo. Using a wire ship add powdered sugar,
cocoa, egg, vanilla and canned milk. Whip thoroughly.
Pour over cooked brownies. Cut into pieces and serve. Just a great recipe!
I hadn't made this recipe in a number of years. I actually misplaced the recipe. I'm glad I found it again. I think this is the best brownie recipe, I've ever eaten.
1 cup butter
4 squares unsweetened Chocolate
2 cups sugar
3/4 cup milk
1/2 teaspoon salt
3 teaspoons vanilla
4 eggs beaten
1 1/2 cups flour
1 and 1/2 cups chopped nuts
On low heat, in a large sauce pan, melt butter, chocolate and sugar. Take off the heat and add milk, eggs, salt and vanilla and flour (the ingredients should be added in that order, especially to avoid the eggs from scrambling) *** Take off the stove and add flour, milk, salt, vanilla. Mix well with a mixer or wire whip and add chopped nuts. On a greased and floured cookie sheet with at least 1 inch sides, spoon the batter and bake at 375 degrees for 30 minutes. Pinch down bubbles after 15 minutes with a fork.
Icing
1 stick oleo softened
1 box (1 lb) powdered sugar
3 tablespoons unsweetened cocoa
1 egg
1 teaspoon vanilla
few drops of canned milk
In Microwave, soften oleo. Using a wire ship add powdered sugar,
cocoa, egg, vanilla and canned milk. Whip thoroughly.
Pour over cooked brownies. Cut into pieces and serve. Just a great recipe!
Thursday, January 12, 2012
A Gift of Brownies in a Jar
My dear friend, Linda Greenawald gave me this recipe back in 2002. I've made it now and then during the Christmas Season and given it as a Gift to friends and relatives at Grandma's Open House on Christmas Eve or Betsy Kubacki's after Christmas Party!
In a quart jar layer the following ingredients.
1/ teaspoon salt
1/2 cup + 2 tablespoons flour
1/3 cup cocoa
1/2 cup flour
2/3 cup white sugar
2/3 cup brown sugar
1/3 cup semi sweet chocolate chips
1/4 cup white chocolate chips or butterscotch chips.
I tightly place a jar ring and lid on top. Wrap with a pretty ribbon and then
Print out the recipe below on a pretty recipe card and add the following directions:
Preheat oven to 350 degrees. Combine contents of the jar with
1 teaspoon vanilla
1/2 cup vegetable oil
3 eggs
Mix well. Pour batter into a greased 9x9 inch baking pan. Bake for 30 minutes. Cool on a rack. Cut and Serve
I really like this recipe for enjoying and gift giving. I however, don't see my son's making this on a regular basis............ But, if you need to give a nice, top knotch, homemade inexpensive gift, this is the way to go! Actually, I make several at a time!
In a quart jar layer the following ingredients.
1/ teaspoon salt
1/2 cup + 2 tablespoons flour
1/3 cup cocoa
1/2 cup flour
2/3 cup white sugar
2/3 cup brown sugar
1/3 cup semi sweet chocolate chips
1/4 cup white chocolate chips or butterscotch chips.
I tightly place a jar ring and lid on top. Wrap with a pretty ribbon and then
Print out the recipe below on a pretty recipe card and add the following directions:
Preheat oven to 350 degrees. Combine contents of the jar with
1 teaspoon vanilla
1/2 cup vegetable oil
3 eggs
Mix well. Pour batter into a greased 9x9 inch baking pan. Bake for 30 minutes. Cool on a rack. Cut and Serve
I really like this recipe for enjoying and gift giving. I however, don't see my son's making this on a regular basis............ But, if you need to give a nice, top knotch, homemade inexpensive gift, this is the way to go! Actually, I make several at a time!
Chocolate Chip Cookies My Way!
This recipe is an upscale version of original Toll House Cookies. We were visiting Disney World several years ago. We stopped at the Original Nestle Toll House Cookie Store. I've used this recipe over and over again, with "slight" changes!
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened "not margarine"
3/4 cup white sugar
3/4 cup packed brown sugar
1 cap full of vanilla extract
2 eggs
"2" 12 oz packages of semi sweet chocolate chips
1 cups nuts (optional)
Preheat oven to 375 degrees. In a small bowl, combine flour, soda and salt. In a separate larger bowl, combine butter, both sugars and vanilla. Mix well with electric beater. Add the flour mixture and beat until combined. Add chocolate chips and nuts and beat until mixed thoroughly.
Flour your hands. Spoon about a rounded tablespoon of batter into your hand. Roll into a round ball and place on cookie sheet. Depending on the size of your cookie, sheet, you can place between 12 and 15 on each sheet pan. Bake about 10 to 12 minutes, until golden brown. Remove cookies and cool. Continue, using 2 cookie sheets until all batter is gone.
Store in a cool dry place....................... Or eat immediately with a glass or cold milk! Yea, right............ There are usually a dozen or so gone, while they are still warm!!!!!
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened "not margarine"
3/4 cup white sugar
3/4 cup packed brown sugar
1 cap full of vanilla extract
2 eggs
"2" 12 oz packages of semi sweet chocolate chips
1 cups nuts (optional)
Preheat oven to 375 degrees. In a small bowl, combine flour, soda and salt. In a separate larger bowl, combine butter, both sugars and vanilla. Mix well with electric beater. Add the flour mixture and beat until combined. Add chocolate chips and nuts and beat until mixed thoroughly.
Flour your hands. Spoon about a rounded tablespoon of batter into your hand. Roll into a round ball and place on cookie sheet. Depending on the size of your cookie, sheet, you can place between 12 and 15 on each sheet pan. Bake about 10 to 12 minutes, until golden brown. Remove cookies and cool. Continue, using 2 cookie sheets until all batter is gone.
Store in a cool dry place....................... Or eat immediately with a glass or cold milk! Yea, right............ There are usually a dozen or so gone, while they are still warm!!!!!
Friday, January 6, 2012
Banana Nut Bread
I truly can't even tell you guys for sure, when I came to enjoy Banana Nut Bread. I remember having banana nut bread as a child............. but I think (I know for sure) I found this recipe in the Concord Presbyterian Church cookbook. I believe the recipe was submitted by Patty Panek.............. I added the nuts.
1/3 cup vegetable shortening
2/3 cup white sugar
1/2 tsp vanilla
2 eggs well beaten
1 3/4 cups Flour
2 tsp baking powder
1/3 teaspoon baking soda
1/2 tsp salt
1 cup (2 to 3 mashed over ripe bananas)
1/2 or so cups coarsely chopped nuts
Cinnamon
With a mixer, beat the shortening, sugar and vanilla until well mixed. Add the eggs and beat again. Sift the dry ingredients together and add to the wet mixture. Add the over ripe bananas and beat again. Add the chopped nuts and beat one more time.
Grease and flour 3 miniature loaf pans. Place 1/3 of mixture into each loaf pan. Sprinkle a bit of cinnamon onto each loaf.
Bake in a preheated 350 degree oven for approximately 1/2 hour (check with a tooth pick) Cool slightly and then turn onto a kitchen towel! We
always use one immediately and I freeze the other 2 in zip lock bags for up to a month or so!
Note: If you happen to have over ripe bananas, you can use them and make banana nut bread. Or, I found out from Lenore Larson-Dwyer that you can peel them and freeze them. You can defrost and use them any time that you like. It works perfectly!!!!
1/3 cup vegetable shortening
2/3 cup white sugar
1/2 tsp vanilla
2 eggs well beaten
1 3/4 cups Flour
2 tsp baking powder
1/3 teaspoon baking soda
1/2 tsp salt
1 cup (2 to 3 mashed over ripe bananas)
1/2 or so cups coarsely chopped nuts
Cinnamon
With a mixer, beat the shortening, sugar and vanilla until well mixed. Add the eggs and beat again. Sift the dry ingredients together and add to the wet mixture. Add the over ripe bananas and beat again. Add the chopped nuts and beat one more time.
Grease and flour 3 miniature loaf pans. Place 1/3 of mixture into each loaf pan. Sprinkle a bit of cinnamon onto each loaf.
Bake in a preheated 350 degree oven for approximately 1/2 hour (check with a tooth pick) Cool slightly and then turn onto a kitchen towel! We
always use one immediately and I freeze the other 2 in zip lock bags for up to a month or so!
Note: If you happen to have over ripe bananas, you can use them and make banana nut bread. Or, I found out from Lenore Larson-Dwyer that you can peel them and freeze them. You can defrost and use them any time that you like. It works perfectly!!!!
Hungry Jack Biscuit Bread
This recipe came to me from Aunt Debbie in Maryland, when we attended the Degenkolb Family Reunion in approximately 1992 give or take.
Preheat oven to 350 degrees
1 1/2 sticks butter
1 cup brown sugar
1/2 cup maple syrup (any kind will do, but real maple syrup is the best)
1/2 cup mixed nuts and/or walnuts left whole
andful or so of raisins (white or black)
2 cans refrigerator biscuits
cinnamon
large bunt Pan
In a medium heavy sauce pan or microwave, melt butter, sugar and syrup together (about a minute or two) Add nuts and raisins to your sauce pan and heat slightly. Spray a large bunt pan with non stick cooking spray. Spoon about 1/3 of mixture into the bottom of your bunt pan and sprinkle with Cinnamon. Place biscuits (standing up) evenly in bunt pan. Cover with remaining mixture and sprinkle with a little more cinnamon.
Bake in preheated oven for 30 minutes. (It should look browned on the top. Cool about 20 minutes or so and then carefully turn onto a serving platter. Wait until you see this!!! This "coffee cake" travels well to games, bake sales, brunches, etc. .......... Serve with a cup or two of coffee or tea........... This is comfort food at its best! It is best, when made in the morning before your family wakes up and arrives into the kitchen. The aroma of our kitchen is just amazing!
Preheat oven to 350 degrees
1 1/2 sticks butter
1 cup brown sugar
1/2 cup maple syrup (any kind will do, but real maple syrup is the best)
1/2 cup mixed nuts and/or walnuts left whole
andful or so of raisins (white or black)
2 cans refrigerator biscuits
cinnamon
large bunt Pan
In a medium heavy sauce pan or microwave, melt butter, sugar and syrup together (about a minute or two) Add nuts and raisins to your sauce pan and heat slightly. Spray a large bunt pan with non stick cooking spray. Spoon about 1/3 of mixture into the bottom of your bunt pan and sprinkle with Cinnamon. Place biscuits (standing up) evenly in bunt pan. Cover with remaining mixture and sprinkle with a little more cinnamon.
Bake in preheated oven for 30 minutes. (It should look browned on the top. Cool about 20 minutes or so and then carefully turn onto a serving platter. Wait until you see this!!! This "coffee cake" travels well to games, bake sales, brunches, etc. .......... Serve with a cup or two of coffee or tea........... This is comfort food at its best! It is best, when made in the morning before your family wakes up and arrives into the kitchen. The aroma of our kitchen is just amazing!
Sunday, December 25, 2011
Tree Bark - A Saltine Cookie!!!
The recipe for Tree Bark was given to me by my friend Angie at Conway Chiropractic. I've used it more times than I can remember. Tastiness rating is 4 out of 4 Stars. Ease in preparation is 4 out of 4........ However, please never have young children around. The preparation is "Molten Hot Lava".
1 Sleeve of Saltine Crackers
1 cup of butter
1 cup of brown sugar
12 ounce bag of Chocolate Chips
1 cup of Chopped Nuts
1. Line a Cookie Sheet 15x10x 1 with Foil and then spray the foil with non stick cooking spray.
2. Line 1 sleeve of Saltine Crackers over the foil. You may have to break a few of the crackers to fit on 1 side.
3. In a heavy stainless steel cooking pot on the range, bring to a rolling boil 1 cup of butter and 1 cup of brown sugar. (Never ever use margarine or Oleo). Pour the butter and brown sugar mixture over the crackers.
4. Bake in 350 degree oven for 6 to 9 minutes. (Watch carefully that the mixture doesn't burn.
5. Remove from oven very carefully and sprinkle with 12 oz bag of Milk Chocolate Chips or semi-sweet chocolate chips. As the chips begin to melt, spread them over the saltines with the back of a spoon.
6. Sprinkle about a cup of coarsely chopped nuts, over the top of the melted chocolate (any kind works wonderfully). Sometimes, I chop the nuts coarsely, sometimes, I don't!
7. Cool for about a half hour and then refrigerate until hard. Peel off the foil. Break into large pieces and store in an airtight container in the frig or freezer. Right before serving, you can break the "tree Bark" into smaller pieces.
Tree Bark looks great on a mixed cookie tray and is also great to give as a gift in a pretty pastry box with a nice ribbon. I would think that you could use variations such as white chocolate or butterscotch chips, instead of chocolate. Even dried fruit would work, instead of nuts. Enjoy!
1 Sleeve of Saltine Crackers
1 cup of butter
1 cup of brown sugar
12 ounce bag of Chocolate Chips
1 cup of Chopped Nuts
1. Line a Cookie Sheet 15x10x 1 with Foil and then spray the foil with non stick cooking spray.
2. Line 1 sleeve of Saltine Crackers over the foil. You may have to break a few of the crackers to fit on 1 side.
3. In a heavy stainless steel cooking pot on the range, bring to a rolling boil 1 cup of butter and 1 cup of brown sugar. (Never ever use margarine or Oleo). Pour the butter and brown sugar mixture over the crackers.
4. Bake in 350 degree oven for 6 to 9 minutes. (Watch carefully that the mixture doesn't burn.
5. Remove from oven very carefully and sprinkle with 12 oz bag of Milk Chocolate Chips or semi-sweet chocolate chips. As the chips begin to melt, spread them over the saltines with the back of a spoon.
6. Sprinkle about a cup of coarsely chopped nuts, over the top of the melted chocolate (any kind works wonderfully). Sometimes, I chop the nuts coarsely, sometimes, I don't!
7. Cool for about a half hour and then refrigerate until hard. Peel off the foil. Break into large pieces and store in an airtight container in the frig or freezer. Right before serving, you can break the "tree Bark" into smaller pieces.
Tree Bark looks great on a mixed cookie tray and is also great to give as a gift in a pretty pastry box with a nice ribbon. I would think that you could use variations such as white chocolate or butterscotch chips, instead of chocolate. Even dried fruit would work, instead of nuts. Enjoy!
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