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| Topic: THE Recipe Thread | |
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Oh yes, starting tommorow, I am anxious to start baking.
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BANANA OATMEAL COOKIES 3/4 cup oatmeal 3/4 cup sugar 1/4 cup milk 1/2 tsp. sea salt 2 tsp. of cinnamon 1 tsp of grounded cloves 1 tsp of ginger 1/2 cup nuts or raisins 3/4 cup vegetable oil 1 egg 1 tsp. baking soda 1 tsp. nutmeg 2 small very ripe bananas 1 1/2 cups flour Preheat oven to 350°F. Combine ingredients in order listed. Drop by the tablespoonfuls onto a greased cookie sheet. Bake 10-15 minutes (depending upon size of cookies). Watch carefully and do not over bake. |
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Oh yes, starting tommorow, I am anxious to start baking.
I like the smell of a kitchen when one is baking cookies. 
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Especially chocolate chip cookies that is the best.
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PEANUT OATMEAL BARS 4 cups regular oats, uncooked 1 16 oz package dark brown sugar 1 tbsp of dark rum 2 tsp vanilla 1 tsp of cinnamon 1 tsp of ginger 1 tsp of allspice 2 tbsp of peanut butter 1 cup of sweet un-salted butter, melted 2 eggs 2 tsp baking powder 1 cup chopped fresh peanuts Mix together all ingredients and spread in a greased 13x9x2 inch baking pan. Bake at 350 for 20-25 minutes. Allow to cool for 5 minutes and cut into 2 inch squares. |
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Especially chocolate chip cookies that is the best.
Chocolate chips now.
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Edited by
tazzops
on
Tue 05/03/11 06:01 PM
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These are my favorite Cookies. CHOCOLATE CHIP COOKIES 2 1/3 cups all purpose flour 1 tsp of baking soda 1 tsp of sea salt 2 sticks (1 cup) butter 3/4 cup granulated sugar 3/4 cup brown sugar 4 tbsp of Kahlua Vanilla Rum 1/2 teaspoon vanilla bean paste (optional) 3 small or 2 large eggs 2 cups chocolate chips or chunks 1 1/4 cup walnuts, pecans or Macadamia nuts, chopped 1/2 cup raisins, Craisins or dried cherries, chopped Preheat oven to 375°F. Before Baking: Remove butter and eggs from refrigerator about 20 minutes before baking. Soak raisins, Craisins or dried cherries (or a combination of these) in 4 tablespoons of Kahlua Rum for 1 hour before using. After dried fruit have soaked up the rum, measure two tablespoons of rum/raisin liquid and reserve to add to cookie dough. Cut sheets of Reynolds Parchment Paper to fit the cookie sheets that will be used. The paper helps to keep the bottoms of the cookies from becoming too browned and the cookies slide off the hot sheets easily, making clean-up a breeze. Making the Cookies: In the bowl of an electric mixer, beat together butter and the two kinds of sugar until creamy. Add one egg at a time, beating after each one is added. Stir in 2 tablespoons of vanilla rum and the bean paste. On a piece of Reynolds Parchment Paper, sift together flour, baking soda and salt. Folding paper in the center, gradually pour flour mixture into the mixer bowl while mixing at the lowest speed. Mix only until combined; do not over-mix or the cookies will be tough. Using a wooden spoon, stir in chocolate chips, chopped nuts and dried raisins/fruit. Drop onto baking sheets lined with Reynolds Parchment Paper by spoonfuls using a small ice cream or cookie scoop or two large tablespoons. Bake from 9-12 minutes or until golden brown along the edges. Remove from oven and allow cooling for 2-3 minutes before removing to a cooling rack or flat cool surface. Variation: Drizzle or dip cooled cookies with tempered chocolate or dipping chocolate. |
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I never heard of Vanilla Kahlua rum for cookies before that is different, I need to try that.
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I never heard of Vanilla Kahlua rum for cookies before that is different, I need to try that.
I know!!!!!!!!!!!! |
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Give these a try Christine. PEANUT BUTTER CHOCOLATE CHIP COOKIES 2 1/4 cups flour 1 tsp. baking soda 1 tsp. of sea salt 3/4 cup butter (softened) 1/4 cup peanut butter 3/4 cup sugar 3/4 cup dark brown sugar 2 tsp. vanilla extract 2 tbsp of Kahlua 2 eggs 11/2 cup chocolate chips Preheat oven at 350°F. Combine flour, baking soda, and salt sifted in a small bowl and set aside. Beat butter, sugar, brown sugar, peanut butter, kahlua, and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture. Fold in the Chocolate Chips. If you make cookies, they cook for 11 to 13 minutes. If you want to make bars, they'll cook for 20 to 25 minutes. |
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MELT IN YOUR MOUTH CHOCOLATE CHIPS COOKIES Dry Ingredients: Sift all dry ingredients. 2 1/4 cups flour 1 tsp of sea salt 1 tsp of baking soda Wet Ingredients: 3/4 cup white sugar 1/2 cup dark brown sugar 1/4 cup light brown sugar 2 heaping tablespoons creamy peanut butter 1 tbsp of maple syrup 1 tbsp of vanilla syrup made for coffee 1 cup butter 2 tbsp of Butter cream liquor Add last: 24 oz semi-sweet chocolate chips 16 oz plain no salt added peanuts Cream the butter and white sugar; add peanut butter, vanilla extract, butter cream liquor, and maple syrup. Add both the light and dark brown sugar. Tip: pressing the brown sugar helps reduce little hard sugar balls in the batter. Combine dry ingredients and sift into wet mixture thoroughly. Add chocolate chips and peanuts, if desired. This batter is very good with white chocolate chips and even better with butterscotch chips! Use a teaspoon to measure the cookies size and bake for about 8-10 minutes. Bake at 350°F. Watch carefully and do not allow to brown. |
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ULTIMATE CHOCOLATE CHIP COOKIES 2 cups of sweet un-salted butter 2 cups of fine baking sugar 2 cups dark brown sugar 4 eggs lightly beaten 2 tbsp of vanilla Kahlua 4 cups of flour 2 cups blended oatmeal (measure then blend) 1 tsp of sea salt 2 tsp of baking powder 2 tsp of baking soda 24 oz of chocolate chips (approximately 1 1/2 almost 2 bags) 1-8 oz grated Hershey bar 1 cup of peanut butter chips Preheat oven to 375°F for 15 minutes before you're ready to bake these cookies. Sift the flour, salt, baking soda, baking powder. Everything goes into the same mixing bowl, then mix. When almost "creamy and smooth" refrigerate for at least 30 minutes. Use parchment paper, on the cookie sheet. Using a large melon baller place cookie dough on a cookie sheet 3 inches apart. Then bake about 10 minutes at 375°F. |
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BRANDY SNAPS 1/2 cup of molasses 1 cup of flour, scant 4 tbsp. brandy 1/2 cup of sweet un-salted butter 2/3 cup of fine sugar 1 tbsp. of grounded ginger Heat molasses to boiling point, add butter and stir. Sift together the flour, ginger and sugar. Combine to mixture and then stir in the brandy. Drop by teaspoonfuls onto greased cookie sheets. Bake in 350 degree pre-heated oven 10 to 12 minutes. |
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Oh yummy!!! they all sound so good, going to have fun baking all this good stuff until all through the weekend, thank you tazz.
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Oh yummy!!! they all sound so good, going to have fun baking all this good stuff until all through the weekend, thank you tazz.
I would to, at last I do not have a oven. You'll indeed will let me know if you like them or not. Please. 
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I sure will
 
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That would be wonderful.
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Whats buttercream liqour??
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Whats buttercream liqour??
Oops!!!!!!!!!!!!!!!!!!!! I should included both methods in the recipe. You can prepare the butter cream or combine 2 tbsp of Baileys Irish cream. Also used the caramel Baileys Irish Cream. Or use the buttercream liquor drink mix to cut back on the butter. Baileys Irish Cream Buttercream: 1 c butter (2 sticks), at room temperature 3 c powdered sugar 4 T Bailey's Irish Cream 2 tsp vanilla 1. Place all ingredients in a large stand mixer fitted with paddle attachment (or electric mixer). Blend on low to incorporate ingredients (use your splash guard! Powdered sugar likes to go everywhere!), then increase speed to medium-high for about a minute to get really fluffy buttercream! If you elect to use this buttercream in a cake, this recipe makes enough to frost 24 cupcakes or 1 cake. Butter Cream 1 oz Butterscotch schnapps 1 oz Bailey's irish cream 2 oz Milk |
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MELT IN YOUR MOUTH CHOCOLATE CHIPS COOKIES Dry Ingredients: Sift all dry ingredients. 2 1/4 cups flour 1 tsp of sea salt 1 tsp of baking soda Wet Ingredients: 3/4 cup white sugar 1/2 cup dark brown sugar 1/4 cup light brown sugar 2 heaping tablespoons creamy peanut butter 1 tbsp of maple syrup 1 tbsp of vanilla syrup made for coffee 1 cup butter 2 tbsp of Butter cream liquor Add last: 24 oz semi-sweet chocolate chips 16 oz plain no salt added peanuts Cream the butter and white sugar; add peanut butter, vanilla extract, butter cream liquor, and maple syrup. Add both the light and dark brown sugar. Tip: pressing the brown sugar helps reduce little hard sugar balls in the batter. Combine dry ingredients and sift into wet mixture thoroughly. Add chocolate chips and peanuts, if desired. This batter is very good with white chocolate chips and even better with butterscotch chips! Use a teaspoon to measure the cookies size and bake for about 8-10 minutes. Bake at 350°F. Watch carefully and do not allow to brown. Baileys Irish Cream Buttercream: 1 c butter (2 sticks), at room temperature 3 c powdered sugar 4 T Bailey's Irish Cream 2 tsp vanilla 1. Place all ingredients in a large stand mixer fitted with paddle attachment (or electric mixer). Blend on low to incorporate ingredients (use your splash guard! Powdered sugar likes to go everywhere!), then increase speed to medium-high for about a minute to get really fluffy buttercream! If you elect to use this buttercream in a cake, this recipe makes enough to frost 24 cupcakes or 1 cake. Butter Cream 1 oz Butterscotch schnapps 1 oz Bailey's irish cream 2 oz Milk |
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