Saturday, January 22, 2011

French Bread II

2 1/2 C. warm water
1 T. yeast
1 T. sugar
2 t. salt
6 - 6 1/2 c. flour

Dissolve yeast in water. Add remaining ingredients and knead 5-10 minutes. (I mix it in my Bosch for around 10-15 minutes)
Shape into loaves and place on cookie sheet. Put in oven over a pot of boiling water for 15 minutes. Remove pot from oven, turn oven on to 400 degrees and bake for 10 - 15 minutes. (Mine's usually done in 20 minutes.)

by Shelley F.


1 c. frozen strawberries
2 bananas (can be frozen or fresh)
1 c. strawberry or vanilla yogurt (or just use a 6 oz. container)
1 c. pineapple juice (or just use a 6 oz. can)

Blend til smooth.

by Catherine S.

Cookie Salad

2 c. buttermilk
1 can mandarin oranges, drained
1 can crushed pineapple tidbits, drained
2 boxes (3 oz.) instant vanilla pudding
16 oz. Cool Whip
1 pkg. Fudgestripe cookies, crushed

Whip buttermilk and pudding mix. Add Cool Whip. Stir in mandarin oranges and pineapple. Crush cookies and stir into pudding mix.

by Tiffany C.

Thursday, January 13, 2011

Cassy's Outrageous Chocolate Chip Cookies

1/2 c. sugar
1/3 c. packed brown sugar
1/2 c. butter
1/2 c. peanut butter
1/2 t. vanilla
1 egg
1 c. flour
1/2 c. rolled oats
1 t. baking soda
1/4 t. salt
1 c. chocolate chips

Preheat oven to 350 degrees F. Combine all ingredients and mix well. Drop by tablespoons onto a lightly greased cookie sheet. Bake 10-12 minutes.

by Cassy M.

Chocolate Dipped Shortbread Cookies

1 lb. butter, softened
8 oz. sugar
4 c. flour

Cream butter and sugar together with hand mixer. Add half the flour and mix with wooden spoon. Add remaining flour and knead with hands. Roll out and cut cookies. Bake at 350 degrees F. for 15-20 minutes. Melt dipping chocolate (or 1 cup semisweet chocolate chips plus 1 t. shortening) in saucepan over low heat. Dip each cookie halfway into chocolate, letting excess drip off. Place on waxed paper. Sprinkle with candy or chopped nuts. Let stand until chocolate is set.

by Sariah R.

Chocolate Dipped Spritz Cookies

1 c. butter, softened
3/4 c. sugar
1 egg
1 t. vanilla
2 1/4 c. flour
1/2 t. salt
1/4 t. baking powder
11 oz. chocolate candy melts or chocolate chips
Finely chopped toppings (candy cane, sprinkles, sugars, etc.)

Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, salt and baking powder. Add to creamed mixture. Using a cookie press or Ziplock bag, press dough into small circles on ungreased cookie sheet. Bake at 375 degrees F. for 7-9 minutes. (Do Not Brown). Cool on wire racks. Melt chocolate candy in saucepan or microwave. Dip cooled cookies halfway in chocolate. Sprinkle with toppings, place on wax paper until set.

by Jana C.

Chocolate Crinkle Cookies

½ c. oil
4 T. margarine
2 c. sugar
4 eggs
2 t. vanilla
2 c. flour
2 t. baking powder
½ t. salt
¾ c. cocoa
Powdered sugar

Mix oil, butter and sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Stir flour, baking powder, salt, and cocoa into sugar mixture. Mix well. Chill dough. Heat oven to 350 degrees F. Drop teaspoonfuls of dough into powdered sugar and roll into 1” balls. Put on greased cookie sheet (or use parchment paper). Place balls 2” apart. Don’t press down.
Bake 10 minutes.

*I chill my dough overnight. The dough gets really sticky if left out of the fridge very long; in between batches keep dough in the fridge.

by Catherine S.