Flourless Fudge Cookies

{Photo & Recipe credit: chocolateandcarrots.com}
I'll be honest, I didn't think these would taste as good as they did when I read the recipe.  I was pleasantly surprised. This is something I'll definitely be making again.

Preheat oven to 350.

• 3 C powdered sugar
• 2/3 C unsweetened cocoa powder
• 1/8 tsp. salt
• 2 to 4 large egg whites, at room temperature
• 1 Tbsp. pure vanilla extract
• 1/2 C 60% cacao chocolate chips

Combine dry ingredients. Mix in the vanilla and 2 egg whites.  You're looking for brownie batter consistency. If more liquid is needed, add a 3rd egg white and mix well, add the 4th if necessary.  {I only ended up needing 3 egg whites.}

Fold in the chocolate chips.
Drop spoonfulls of batter onto a very well greased cookie sheet.
Bake 12 minutes. Remove carefully after letting them cool for a few minutes on the cookie sheet.

Mine didn't turn out nearly as pretty as the photo above, but they were chewy and fudgy and somehow at the same time light and crispy. A very satisfying chocolate dessert!

Homemade Samoas

Homemade Samoas

Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.

Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.

Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it. That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough!

Blackberry Cobbler

Preheat oven to 400 degrees.

• 4 C. blackberries, washed (you could use a combination of raspberries or fresh peaches too)

Bring to boil:

• 3/4 - 1 C. sugar (depending on the tartness of the berries)
• 2 T. cornstarch
• 1/2 tesp. salt
• 2. C. water

Turn off heat and add in berries. Pour mixture into baking dish.

For the topping mix together:

• 3 C. dry Bisquick
• 1/2 C. melted butter
• 1/4 C. sugar
• 1 T. cinnamon
• 1/4 C. milk

Spoon onto hot berries to cover the top. Bake 40 minutes at 400 degrees, or until golden. Eat some while it's warm!

My Mom's garden produces loads of blackberries and raspberries in the summertime so we have this at least once a week! We love to enjoy it warm out of the oven with a scoop of vanilla ice cream while sitting on the back porch in the evening.

Old Fashioned Banana Pudding

Mix together in microwave safe bowl:

• 1/3 C. sugar
• 2 T. cornstarch
• 1/8 tesp. salt
• 2 C. milk
• 2 egg yolks; slightly beaten

Zap mixture in 2 minute increments, whisking in between, until thickened.

Whisk in 2 T. butter and 2 tesp. vanilla. Let cool.

Line the bottom of a bowl with graham crackers. Layer on sliced bananas and pudding. Crumble graham crackers on top.

(This is SOOOOO delicious! I love it when it's still warm. We always make a double batch because it goes so quick!)

Yummy Strawberry Bars

Preheat oven: 350 degrees

• 1 stick softened butter
• 1 & 1/4 C. flour
• 1/4 C. powdered sugar

Combine and press into greased 9 x 13 pan, bake 10-15 minutes.
Cool crust. Top with 1 pint fresh sliced strawberries.

For glaze, mix and boil for 1 minute:

• 1 C. sugar
• 1 C. water
• 2 Tbsp. cornstarch

Cool glaze until just warm and whisk in 1 small package strawberry jello. Pour glaze over strawberries. Cool to room temp before refrigerating.

Brownie Mix Cookies

Preheat oven: 350 degrees
Yield: aprox. 18 cookies

• 1 (15.8 oz.) pkg brownie mix
• 1/3 c. crisco, melted
• 1 large egg
• chopped nuts, optional
• frosting, optional

Mix brownie mix, melted crisco, egg and nuts together. Scoop balls onto cookie sheet. Bake 10-12 minutes at 350. Frost after cooling.

Lemon Squares

Preheat oven: 350 degrees

• 1 C. butter
• 1/2 C. powered sugar
• 2 C. flour
• 1/8 tesp. salt

Combine 1st 4 ingredients, pat into a 9 x 13 pan, bake 10 minutes at 350.

Meanwhile, beat together:

• 4 eggs
• 2 C. sugar
• 6 Tbsp. flour
• 6 Tbsp. lemon juice (fresh or bottled)
• 1 Tbsp. lemon zest

Pour mixture over baked crust, bake for 25 minutes uncovered. Test with sharp knife for doneness. Should be slightly sticky, but firm.

Sift powdered sugar on top of cooled bars for garnish.

Chocolate Chip toffee Bars

Preheat oven: 350 degrees
Bake time: 25 minutes

• 2 and 1/3 C. flour
• 2/3 C. brown sugar
• 3/4 C. butter
• 1 egg
• 1 and 1/2 C. chocolate chips
• 1 C. chopped pecans (or walnuts)
• 14 oz. can Eagle brand sweetened condensed milk
• 1 and 1/2 C. toffee bits

Stir together 1st 3 ingredients. Add in 1 egg; slightly beaten. Mix well.

Combine: chocolate chips and chopped nuts. Stir half into mixture, save half for topping.

Press crumb mixture into greased 9 x 13 pan. Bake 10 minutes.

Pour sweetened condensed milk over crust. Top with reserved chip/nut mixture and toffee bits. Return to oven, bake until golden brown. Cool completely, cut into bars.

Chocolate Pie - a family FAVORITE!

• 1 and 1/2 C. sugar
• 1/2 tesp. salt
• 2 and 1/2 Tbsp. corn starch
• 1 Tbsp. flour
• 4 Tbsp. cocoa powder
• 3 C. milk
• 3 egg yolks, beaten (you can save the whites to make meringue if you want)
• 1/4 C. butter
• 1/2 tesp. vanilla
• baked pie crust or graham cracker crust
• cool whip for topping (optional)

Mix sugar, salt, corn starch, flour and cocoa together in a large sauce pan. Beat together the egg yolks and milk. Place pan over medium-high heat then whisk wet ingredients in with dry ingredients.

Bring to simmer and whisk continually until it thickens. (Don't walk away or it will burn!) It's done when it reaches the consistency of thick pudding. Do not overcook or the cornstarch will turn back to liquid.

Remove from heat and stir in butter and vanilla.

Cool completely before pouring into pie crust. Yes, you must wait until its completely cool.

*You can just bake a ready made store bought pie crust. I think they're just as good as homemade.

Peanut butter Pie (Mom's)

• 1 C. powdered sugar
• 1/2 C. peanut butter
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (12 oz.) container cool whip
• 1 chocolate graham cracker pie crust
• 2 Reeses peanut butter cups, chopped up for garnish

Use an electric or stand mixer to combine powered sugar, peanut butter, cream cheese and cool whip. Pour the mixture into the pie crust. Top with chopped peanut butter cups. Refrigerate several hours before serving.

Cream Puff Cake

Servings: 15
Prep time: 25 min
Bake: 25 min. + chilling

Ingredients:

• 1 cup water
• 1/2 cup butter, cubed
• 1 cup all-purpose flour
• 4 eggs

Filling:

• 1 package (8 ounces) cream cheese, softened
• 2-1/2 cups 2% milk
• 3 packages (3.3 ounces each) instant white chocolate or vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed

Directions:
In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Transfer to a greased 9 x 13 baking dish.

Bake at 400° for 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack.

For filling: in a large bowl beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving.

World's Best Butter Cookies

Oven temp: 325 degrees
Prep time: 15 minutes
Yields: 48 cookies

• 8 ounces unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1 large egg yolk
• 2 cups all-purpose flour

Beat the butter, sugar, salt and vanilla together until smooth and creamy.
Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
Add the flour and mix just until incorporated.

Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.

Before baking, preheat the oven to 325°F.
Line your baking sheets with parchment.
Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart(they won't be spreading very much, but they need air room around each cookie).

Bake until JUST beginning to turn golden around the edges, about 16-18 minutes. You can top with icing or jam, dip in chocolate or drizzle with a lemon glaze. Or just enjoy them as is.

Lisa's Thumbelina Cookies

Preheat oven: 350 degrees

• 1 stick room temp butter
• 1/4 C. sugar
• 1 egg - separated
• 1 tesp. vanilla
• 1 C. flour
• 1/2 tesp. salt
• very finely chopped walnuts
• 1 tub cream cheese frosting
• food coloring to dye frosting if desired

Cream together: butter, sugar, egg yolk, and vanilla.
Slowly add in flour and salt.

Shape dough into walnut size balls. Dip into egg whites, roll in finely chopped walnuts.

Place on cookie sheets and dent the center of each cookie in with your thumb.

Bake 5 minutes @ 350. Take out of oven and very carefully dent each cookie with your thumb again. Return to oven and bake 10-15 minutes longer.

Cool and frost with cream cheese frosting.

These came from my friend Lisa Bachynsky who has been making them since she was a little girl. They are SOOO good!

Cherry Coffee Cake

Preheat oven: 350 degrees

For batter:

• 1 1/2 C. dry yellow cake mix
• 1 C. flour
• 1 pkg. (1/4 oz.) yeast
• 2/3 C. warm water
• 2 eggs, lightly beaten - STIR IN

For crumb topping:

• 1/3 C. cold butter
• remaining dry cake mix

For icing:

• 1 C. powdered sugar
• 1 Tbsp. kayro syrup
• 1-2 Tbsp. water

Mix batter until smooth. Pour into greased 9 x 13 pan.

Spoon on top of batter: 1 (21 oz.) can cherry pie filling.

Cut cold butter in with remaining dry cake mix to make crumble topping. Sprinkle on top of cherry layer.

Bake 35-40 minutes.

Meanwhile, mix together ingredients for icing. When cake has cooled slightly, drizzle icing on top.

Pineapple Upside-Down Cake

Preheat oven to: 350 degrees
Bake time: 1 hour

Melt: 1 stick of butter in a 9 x 9 cake pan
Smooth in: 1 cup brown sugar into melted butter in bottom of pan.
Cover with: 1 large can of drained crushed pineapple

Mix until creamy:

• 1/4 cup Crisco
• 3/4 cup sugar
• 1 egg
• 1/2 cup milk with 1/2 tesp of the pineapple juice (or vinegar)

Add to above mixture:

• 1.2 tesp. salt
• 1.5 cup flour
• 2 tesp. baking powder

Spread batter over pineapple.
Bake 1 hour. Remove from pan while still warm. Invert onto platter.

Double the recipe for a 9x13 pan.

Mom's Oatmeal Cookies

Preheat oven to: 350 degrees
Bake time: 12-15 minutes

Cream together:

• 3/4 cup Crisco
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1/4 cup water
• 1 tesp. vanilla
• 1 tesp. cinnamon

Add: (mix well)

• 3 cups oats
• 1 cup flour
  
• 1 tesp. salt
• 1/2 tesp. baking soda

optional: add 1 cup of raisins or dried cranberries at the end.

Make sure batter is slightly tacky. Bake on a greased cookie sheet for 12-15 minutes. Do not overbake.

Makes aprox. 5 dozen.

Mom's Peanutbutter Cookies

Preheat oven to: 375 degrees
Bake time: 12-14 minutes

Cream together:

• 1 cup Crisco
• 1 cup real butter (2 sticks); softened to room temp.
  
• 2 cups peanut butter
• 2 cups sugar
• 2 cups brown sugar
• 4 eggs

Add in:

• 2.5 cups flour (slowly)
• 1.5 tesp. baking soda
• 1 tesp. baking powder
• 1.2 tesp. salt

Use an ice cream scoop to scoop onto greased cookie sheet. Press down with sugared fork before baking. Bake for 12-14 minutes. Do not overbake!

Mom's Chocolate Chip Cookies (the BEST)

Toll House (Adapted)
Preheat oven: 350 degrees
Bake time: 10-14 minutes

To make a double batch (and why would you make a single, when you can make a double?)
Cream together:

• 1 cup Crisco
• 1 cup butter (2 sticks); softened to room temp.
• 4 eggs
• 1.5 cup sugar
• 1.5 cup brown sugar
• 4 tesp. vanilla

Add:

• 1 tesp. baking soda
• 1.5 tesp. salt
• 4 cups flour (slowly)
  

Once mixed together, dough should be tacky, not stiff.
Stir in chocolate chips (aprox. 1 bag), nuts, toffee bits, etc at the end.

Use a small ice cream scoop to scoop dough balls onto a greased cookie sheet. Bake 10-14 minutes.
If you have extra dough, you can scoop it into balls, and place in the freezer in a zip-top bag. Then bake a few whenever you need a sweet fix. :)

Sea Salt Caramel Brownies

Sea Salt Caramel

(adapted from Baked Cookbook)
1/2 cup heavy cream
1 teaspoon sea salt
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon Vanilla
1/4 cup sour cream

In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside.

In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.

Add the cream mixture and the vanilla to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temp, then follow the brownie instructions.

Transfer to an airtight container and refrigerate any leftover caramel. It makes a great ice cream topping or tastes great straight out of the jar.

Brownies

4 ounces unsweetened chocolate
1/2 cup butter
1 1/2 cups sugar
2 teaspoons vanilla
3 eggs
1 cup all purpose flour
pinch salt
1/4 cup Chocolate Syrup
half of the above caramel recipe

Preheat oven to 325F.

Melt Chocolate and butter in small saucepan over low heat until smooth. Remove from heat and allow to cool for 5 minutes.

In a bowl, mix together sugar, eggs, and vanilla until well combined.
Add flour, salt, chocolate syrup and chocolate mixture and blend well.

In a greased 8×8 pan, pour a little over half of the brownie batter and bake for 18 minutes. Remove from oven and pour in the caramel. On top of the caramel, add the rest of your brownie batter. If it doesn’t pour smoothly, just plop it in a swirl it around a little bit. Return to oven and bake for another 18-22 minutes. Brownies will still appear a little shaky, due to the caramel, but they will firm up once cooled. Do not overbake.

Serve a warm with a tall glass of milk -- or ice cream. :)

Recipe taken from CuisineNie.

Libby's Creamy Grape Salad

Ingredients
• 4 pounds seedless green & red grapes, halved
• 4 ounces chopped pecans
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container sour cream
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract

Mix together the cream cheese, sour cream, sugar & vanilla. Then stir in the grapes & nuts, coating well. Refrigerate until chilled through before serving.

Libby got it from allrecipes.com but I'm giving her credit anyway because it reminds me of her.