Chocolate Chip Malted Milk Cookies


2 –  3/4 cups flour ( the recipe says you may need to increase by up to 1/4 cup but I didn’t)
3/4 cup plain malted milk powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup granulated sugar
1/2 cup brown sugar
1 cup unsalted butter, softened
2 large eggs, (I used 2 eggs plus 1 yolk as my eggs were not what I would call large)
2 tsp. vanilla
2 tbsp. sweetened condensed milk
2 cups chocolate chips ( I used semisweet chips)
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Preheat oven to 350.1. In a medium bowl, combine flour, malted milk powder, baking soda and salt.
2. Cream butter and sugars in a mixing bowl on medium speed til light and fluffy, about 3 minutes.
3. Add the eggs, vanilla and sweetened condensed milk and beat on medium speed til light and fluffy.
4. Stir in the dry ingredients, then the chocolate chips til just incorporated. Don’t overmix.
5. Form the dough into 1 1/4″ balls and place on the baking sheet, 2″ apart.
6. Bake for 10 to 12 minutes, or til the edges are slightly browned. ( Mine took a full 12 minutes).

Old-Fashioned Fudge Cake


Ingredients

  • 1/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 4-1/2 teaspoons baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup 2% milk
  • 1/2 cup boiling water
  • FROSTING:
  • 3/4 cup sugar
  • 1/4 cup half-and-half cream
  • 2 tablespoons butter
  • 1/3 cup miniature marshmallows
  • 1/4 cup semi-sweet chocolate chips

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake. 

Coconut Citrus Bars


Ingredients

  • 3/4 cup butter, softened
  • 1/3 cup confectioners’ sugar
  • 1-1/2 cups all-purpose flour
  • 1/2 cup crisp rice cereal
  • FILLING:
  • 4 eggs
  • 1-1/2 cups sugar
  • 1 cup flaked coconut
  • 1/3 cup orange juice
  • 1/4 cup lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons all-purpose flour
  • 3 teaspoons grated orange peel
  • 2 teaspoons grated lemon peel
  • 1-1/2 teaspoons grated lime peel
  • Confectioners’ sugar

Directions

  • In a small bowl, cream butter and confectioners’ sugar until light and fluffy; gradually beat in flour until crumbly. Stir in cereal. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.
  • Meanwhile, in a large bowl, beat the eggs, sugar, coconut, juices, flour and peels until frothy. Pour over the hot crust. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners’ sugar; cut into bars. Store in the refrigerator. Yield: 2 dozen.

Greek Olive Bread


1-1/2 c. Flour, plus additional for dusting
1-1/2 teaspoons olive oil
1/2 package yeast
1/2 teaspoon salt
1/2 c lukewarm water (slightly less)
1/2 c roughly chopped black olives
1/2 red onion, finely diced
1-1/2 teaspoons fresh cilantro

In a bowl, mix flour, yeast, salt, water and oil until stiff dough is formed.  Turn out dough onto a floured surface and knead until smooth. Place in lightly oiled bowl, cover with plastic wrap and let rise until double, approximately 1 hour.

Turn dough onto lightly floured surface and punch down.  Add remaining ingredients and knead until well mixed.  May require more flour.  Roll into ball and place into a lightly oiled bread baker.  Cover with plastic wrap and let rise til size doubles.

Place bread baker into cold oven, set temp to 350 and bake for approximately 45 minutes.

Scallops in Sage Cream Sauce


Ingredients

  • 3/4 pound sea scallops
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 tablespoons olive oil, divided
  • 1/4 cup chopped shallot
  • 1/3 cup heavy whipping cream
  • 3 fresh sage, thinly sliced
  • Hot cooked pasta, optional

Directions

  • Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoon oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.
  • In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened.
  • Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired. 


  • Yield: 2 servings.  Doubles or triples easily to serve more peeps!

Double Chocolate Fondue Dip


Ingredients

  • 1 cup sugar
  • 2 cans (5 ounces each) evaporated milk, divided
  • 1/2 cup baking cocoa
  • 4 ounces unsweetened chocolate, chopped
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Cubed pound cake and assorted fresh fruit

Directions

  • In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved.
  • In a small bowl, whisk cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly.
  • Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake and fruit. Yield: 1-1/3 cups.

Cream Cheese Cake Mix Cookies


Ok, these are not only easy and fast, but de-lish!  I like the depth of flavor the cream cheese gives these cookies.  There are other recipes using cake mix for cookies, but without the cream cheese they are just another ho-hum cookie.

 

 

1 bx cake mix, any flavor
8 oz cream cheese, room temperature
1/4 c butter, room temperature
1 large egg
1 tsp vanilla (optional, depending on flavor)
1 c any add-ins (flavored chips, candy, nuts, etc) amounts can be varied. For the chocolate chip variety, add a 12 oz bag of semisweet chips.

 

Preheat oven to 375 degrees.
Cream together butter and cream cheese. Add egg and vanilla and mix until well blended (I used a mixer for this part only).
Stir in cake mix a little at a time until it’s all blended and then add any chips, candy or nuts, as you like.  Bake for 10 minutes, until edges are brown.


Fun, Chewy, Soft Pretzels


  • 12 Servings
  • Prep: 1 hour + rising Bake: 15 min

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 4 to 4-1/4 cups all-purpose flour
  • 8 cups water
  • 1/2 cup baking soda
  • 1 egg, lightly beaten
  • Kosher salt, sesame seeds, poppy seeds or grated Parmesan cheese

Directions

  • In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide into 12 portions. Roll each into an 18-in. rope; twist into a pretzel shape.
  • In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.
  • Place on greased baking sheets. Brush with egg; sprinkle with desired topping.
  • Bake at 425° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1 dozen.

Oatmeal Cranberry White Chocolate Chunk Cookies


2/3 c butter, softened
2/3 c brown sugar
2 large eggs
1-1/2 c old fashioned oats
1-1/2 c flour
1 tsp baking soda
1/2 tsp salt
1, 6 oz package of Craisins Dried Cranberries
2/3 c white chocolate chunks, I used the white chocolate chips and added a handful of dark chocolate chips too (I’m flexible like that :) )

Directions:

Preheat oven to 375.
Using an electric mixer, beat butter and sugar together in medium mixing bowl until light and fluffy.  Add eggs, mixing well.  Combine the oats, flour, baking soda and salt in a separate bowl.  Add to butter mixture in several additions, mixing well after each.  Stir in the cranberries and the chocolate pieces.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 10-12 minutes or until golden brown.

Cool on wire rack.

Makes approximately 2-3 dozen cookies.

Hamantaschen


Ingredients

  • 3 eggs
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 2 1/2 teaspoons vanilla extract
  • 1/2 cup orange juice
  • 5 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup fruit preserves, any flavor (we liked peach best)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.  *Brush with beaten egg wash if desired.*
  3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.