Cookies & Candy

The Only Chocolate Chip Cookies

Summary

Yield
48 Cookies
SourceBarbara Seib (1997)
Prep time30 minutes
Cooking time11 minutes
Total time41 minutes

Ingredients

5 c
old-fashioned rolled oats
8 oz
semi-sweet chocolate
1 lb
unsalted butter, softened (4 sticks)
2 c
sugar
2 c
light brown sugar, packed
1 t
salt
24 oz
chocolate chips (the largest and best quality possible; Maxi)
4
eggs (large)
2 t
vanilla extract
4 c
all-purpose flour
2 t
baking powder
2 t
baking soda

Instructions

Preheat oven to 375°. Line 4 large cookie sheets with parchment paper. In a food processor, grind the oats until they turn into a fine powder. Coarsely chop the chocolate and add to the oats, processing until the pieces become as fine as possible. Though this takes some time, the finer mixture makes a better cookie. Set this mixture aside. Cream the butter and sugars together in a large bowl. Add the eggs and vanilla and mix well. In another bowl, combine the flour, baking powder, baking soda and salt. Then gradually beat the flour mixture into the butter mixture. Add the oats mixture and blend thoroughly. Work the chocolate chips into the dough. Divide the dough into 48 balls. Place these golf ball-size balls onto the 4 cookie sheets, spacing them evenly. These make large cookies. Bake in the middle of the oven, reversing the sheet halfway through the 11-minute baking time. The cookies will not appear done after 11 minutes, but take them out anyway. Let the cookies cool on the parchment paper, moving them to racks will make them fall apart. Once they are cool, put them in plastic bags and store them in the freezer. Keep at room temperature, they dry out too fast. 

Slovak Nut Rolls

Summary

Yield
1 Roll
SourceKathy Murdock (1992)
Prep time35 minutes
Cooking time12 hours, 45 minutes
Total time13 hours, 20 minutes

Ingredients

1 pk
yeast
1 c
sugar, plus 1 tsp (divided)
1⁄4 c
lukewarm water
1 lb
margarine, plus 1/4 cup (divided)
5 c
flour
3
egg yolks
3
egg whites, beaten stiff
1 c
sour cream
2 t
vanilla (divided)
1 lb
walnuts, ground fine
1 c
sugar or to taste
1⁄4 c
margarine, melted
1 t
vanilla

Instructions

For the dough, mix yeast with 1 teaspoon sugar in lukewarm water; set aside until bubbly. Cut 1 pound of margarine into flour as for pie dough. Add yeast mixture, egg yolks, sour cream and 1 teaspoon vanilla. Mix well. Divide dough into 4 parts; wrap in waxed paper and refrigerate overnight. 

For nut filling, mix together walnuts, 1 cup sugar, 1/4 cup margarine and 1 teaspoon vanilla. Fold beaten egg whites into the mixture.

Roll out refrigerated dough on floured surface 1/8 inch thick. Spread with nut filling and roll up like a jelly roll. Place on lightly greased baking sheet; let rise 30 minutes. Bake at 350° for 30 to 35 minutes. 

Notes

Dough can also be used for poppy seed rolls or small kolacky.

Portable Apple & Cheese Pleasers Breakfast Cookie

Summary

Yield
24 Cookies
SourceJanet Shaw (2001)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

3⁄4 c
all-purpose flour
2⁄3 c
margarine or butter, softened
1⁄3 c
firmly packed brown sugar
1
egg
1 t
vanilla
1⁄3 t
cinnamon
1⁄2 t
baking powder
1⁄2 t
salt
1 1⁄2 c
Quaker Oats (quick or old fashioned, uncooked)
1 c
shredded cheddar cheese
3⁄4 c
raisins
1 c
Chopped apple

Instructions

Combine flour, butter, sugar, egg, vanilla, cinnamon, baking powder and salt in a large bowl; mix well. Add oats, cheese and raisins; mix well. Stir in apple. Drop by heaping tablespoonfuls onto ungreased cookie sheet. Bake at 375° for 15 minutes, or until golden brown. Store in tightly covered container in refrigerator or in loosely covered container at room temperature. Makes about 24 cookies. 

Cream Cheese Brownies

Summary

Yield
16 Brownies
SourceMrs. Cunningham (1970)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1 pk
Baker's German sweet chocolate (4 oz.)
5 T
butter (divided)
1 pk
cream cheese (3 oz.)
1 c
sugar (divided)
3
egg
1 T
flour
1⁄2 c
unsifted flour
1 1⁄2 t
vanilla (divided)
1⁄2 t
baking powder
1⁄4 t
salt
1⁄4 t
almond extract
1⁄2 c
chopped nuts

Instructions

Melt chocolate and 3 tablespoons butter over very low heat. Stir, then cool.

To make cheese layer, cream cream cheese with 2 tablespoons butter. Gradually add 1/4 cup sugar, creaming until fluffy. Blend 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

To make chocolate layer, beat 2 eggs until light colored. Slowly add 3/4 cup sugar; beat until thickened. Add baking powder, salt and 1/2 cup unsifted flour. Blend in chocolate mixture, 1 teaspoon vanilla, almond extract and chopped nuts.

To bake, spread half the chocolate batter in greased 8- or 9-inch square pan. Top with cheese mixture. Spoon remaining chocolate batter over top. Zigzag through batter to marble. Bake at 350° for 35 to 40 minutes. Cool. Makes 16. 

No-Bake Cocoa Orange Balls

Summary

Yield
48 Balls
SourceMary Maginnity (1972)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

3 c
finely rolled vanilla wafer crumbs
1 c
confectioners' sugar
1⁄4 c
Hershey's cocoa
1 1⁄2 c
finely chopped walnuts
3 T
corn syrup
6 T
orange juice, up to 8 T.
3⁄4 t
orange extract

Instructions

Thoroughly combine all ingredients, except sugar. Shape into 1-inch balls and roll in confectioners’ sugar. Store in tight container. Reroll in sugar before serving. Makes about 4 dozen balls. 

Cherry Oatmeal Cookies

Summary

Yield
36 Cookies
SourceFlorence Grummer (1992)
Prep time3 hours, 20 minutes
Cooking time12 minutes
Total time3 hours, 32 minutes

Ingredients

1
butter or oleo stick
1 pk
cream cheese, room temp. (3 oz.)
1
egg
1⁄2 c
granulated sugar
1 1⁄4 c
flour
3⁄4 c
quick-cooking oatmeal
1 pn
salt
1 t
almond flavoring
1⁄2 c
maraschino cherries, chopped

Instructions

Cream together butter (or oleo) and cream cheese. Add egg and sugar. Stir in flour and oatmeal. Then add salt, almond flavoring and cherries. Chill several hours. Roll into balls about the size of a walnut or drop from a spoon onto an ungreased cookie sheet. Can be flattened with the bottom of a glass dipped in granulated sugar. A nut or a red-hots candy in center is pretty, especially for Valentine’s Day. (These do not spread while baking!) Bake in oven at 350° for 10 to 12 minutes. Cookies should not brown. Yield: about 3 dozen cookies. 

Pineapple Cookies

Summary

Yield
60 Cookies
SourceJan Ward (1978)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 1⁄2 c
sugar
1 c
shortening
1
egg
1 c
crushed pineapple with syrup
3 1⁄2 c
flour
1 t
salt
1⁄4 t
nutmeg
1⁄2 c
chopped nuts

Instructions

Cream together shortening and sugar. Add egg and mix well. Stir in crushed pineapple and syrup. Sift together dry ingredients and add to pineapple mixture. Chill at least 1 hour. Drop from a teaspoon on a lightly greased baking sheet spaced 2 inches apart. Bake at 400° for 8 to 10 minutes. Makes 5 dozen. 

Anisette Toast

Summary

Yield
2 Loaves
SourceLeslie Jordan (2003)
Prep time30 minutes
Cooking time23 minutes
Total time53 minutes

Ingredients

1 c
sugar
3
eggs
1
egg yolk
1⁄4 c
butter
2 1⁄2 c
flour
1 1⁄2 t
anise
2 t
baking powder

Instructions

Preheat oven to 350°. Spray and flour a cookie sheet; set aside. Cream eggs, yolk, sugar and butter. Mix in anise and baking powder. Add flour and mix well. Dough will be sticky. Flour hands and make 2 long loaves on the prepared cookie sheet. Cook for 18 minutes, or until a toothpick comes out clean. Remove from oven and set oven to 450°. Cut the loaves into slices and return to oven for to 5 minutes, or until toasted brown. 

Peanut Butter Bars

Summary

Yield
32 Bars
SourceDianne Annis (1979)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 c
all-purpose flour
1⁄2 c
sugar
1⁄2 c
firmly packed brown sugar
1⁄2 t
soda
1⁄4 t
salt
1⁄2 c
butter or margarine, softened
1⁄3 c
crunchy peanut butter
1
egg
1 c
uncooked oats
1 pk
semi-sweet chocolate morsels (12 oz.)
1⁄2 c
sifted powdered sugar
1⁄4 c
crunchy peanut butter
2 t
milk (upt to 4 tsp.)

Instructions

Combine flour, sugar, soda, salt, butter, 1/3 cup peanut butter, egg and oats in a large mixing bowl; mix well. Press dough into a greased 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Remove from oven and sprinkle with chocolate morsels. Let stand 5 minutes, or until melted; spread evenly. Combine powdered sugar, 1/4 cup peanut butter and milk; beat well. Drizzle over cookies. Cut into 2 1/2 x 3/4-inch bars. Yield: about 32. 

Peanut Butter Fudge

Summary

Yield
24 Servings
SourceJane Vollrath (1988)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

2 c
brown sugar
2 T
butter
1⁄2 c
milk
1⁄2 c
peanut butter (smooth or chunky)
1 c
miniature marshmallows
1 t
vanilla
1⁄4 t
salt

Instructions

Cook brown sugar, butter, milk and salt to soft ball stage. Add peanut butter and marshmallows. Cool mixture without stirring. Add vanilla. Beat until smooth and creamy and mixture holds its shape when beaters are raised. Pour into buttered dish. Cut when cool. 

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