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Cocoa Cookie Hearts - recipe

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1/2 c Butter or margarine

- softened 1 c Sugar

2 Eggs

2 c All-purpose flour

1/2 c HERSHEY’S Cocoa

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

VALENTINE FROSTING 1 1/2 c Powdered sugar

2 tb Butter or margarine

-OR- shortening 2 tb Milk

1/2 ts Vanilla extract

3 dr Red food color (optional)

In large bowl, beat butter, sugar and eggs on medium speed of

electric mixer until light and fluffy.
Stir together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture beating until well blended.
Cover; refrigerate dough about 1 hour or until firm enough to handle.
Heat oven to 350 F.
On lightly floured surface, roll dough to

1/8-inch thickness; cut with heart-shaped cookie cutter.
Place on

ungreased cookie sheet.
Bake 5 to 7 minutes or until no imprint remains when touched lightly

in center.
Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
Frost with VALENTINE FROSTING; decorate as desired.
About 4 dozen cookies.
VALENTINE FROSTING: In bowl, beat powdered sugar, shortening, milk, vanilla and food color, if desired, until smooth and of spreading consistency.
About 3/4 cup frosting.
VARIATION: CHOCOLATE VALENTINE FROSTING: Stir 3 tablespoons HERSHEY’S Cocoa into powdered sugar.
Omit food color. Proceed as directed above, increasing milk to 3 tablespoons. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Sourdough Drop Cookies

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1/2 cup sourdough starter

1/2 cup butter — softened

3/4 cup brown sugar — or honey

1 egg — beaten

1/2 teaspoon baking soda

2 cups whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon vanilla

1/2 cup raisins — or cut up prunes

1/4 cup chopped nuts

Cream butter and sugar; add egg.
Dissolve soda in sourdough. Sift dry ingredi ents together and add alternately with sourdough to the creamed mixture.
Add v anilla, raisins and nuts.
Drop by teaspoons on greased cookie sheet.
Bake at 375 for 8 to 10 minutes.

For entire recipe: Protein 52.7 grams; Calories 3035

Pumpkin-Pecan Pie - recipe

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2 c Pumpkin; Mashed, Canned

3/4 c Sugar

1 t Cinnamon; Ground

1/2 t Ginger; Ground

1/4 t Cloves; Ground

1/2 t Salt

2 ea Eggs; Lg

13 oz Evaporated Milk; 1 Cn

1 ea Unbaked 9-inch Pie Shell

—————————CRUNCHY PECAN TOPPING—————————
3 tb Butter Or Regular Margarine

2/3 c Brown Sugar; Firmly Packed

2/3 c Pecans; Coarsely Chopped

Combine the pumpkin, sugar, spices and salt in a bowl mixing well.
Add the eggs and evaporated milk.
Beat until smooth, using a rotary beater or an electric mixer.
Pour into the unbaked pie shell.
Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to 350

degree F.
and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean.
Cool on a wire rack.
Prepare the crunch Pecan topping and sprinkle over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 minute.
Cool to room temperature on a wire rack.
CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork.

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