Tuesday, January 19, 2010

Chocolate waffles

  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 6 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Vanilla ice cream and caramel sauce, optional


  • In a bowl, combine sugar, oil, eggs and vanilla. Combine dry ingredients. Add to sugar mixture; mix well. Bake in a preheated waffle iron according to manufacturer's directions; remove carefully. Do not overbake. Serve warm with vanilla ice cream and caramel sauce if desired. Yield: 3-4 servings.

Thursday, December 31, 2009

jell- o cookies

3-1/2 cups flour
1 tsp. CALUMET Baking Powder
1-1/2 cups (3 sticks) butter or margarine, softened
1 cup sugar
2 pkg. (4-serving size each) JELL-O Gelatin, any flavor, divided
1 egg
1 tsp. vanilla

PREHEAT oven to 400°F. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 pkg. of the dry gelatin, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
SHAPE dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Flatten with bottom of clean glass. Sprinkle with remaining dry gelatin.
BAKE 8 to 10 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature

Incredible fruit crumble

For the topping:

  • 1/4 cup flour
  • 1/4 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. kosher salt
  • 5 tbsp. unsalted butter, cut into small bits and chilled
  • 1/2 cup pecans

For the fruit filling:

  • 4 cups fresh fruit (peaches, berries, etc.)
  • 1/4 cup granulated sugar
  • 1 1/2 tbsp corn starch
  • Pinch of salt
  1. Preheat oven to 375°F. Place first 6 ingredients in food processor and pulse to combine.
  2. Add butter and pulse 6 to 8 times until mixture has pea-size pieces of butter mixed in. Toss in pecans and pulse a few times to chop. Refrigerate in a bowl for 15 minutes.
  3. In a large bowl, combine fruit, sugar, corn starch and salt, folding them together. Place in 8" x 8" baking dish.
  4. Sprinkle chilled topping over fruit. Bake until fruit is bubbly and top is golden, 35 to 45 minutes. Cool for 15 minutes before serving (with vanilla ice cream!). Makes 6 to 8 servings

Thursday, November 26, 2009

Slow berry cobbler



1 (10-ounce) bag frozen strawberries

1 (10-ounce) bag frozen blueberries

1 (10-ounce) bag frozen raspberries

1/3 - 2/3 cup sugar, depending on your level of preferred sweetness

1/2 cup baking mix


2 1/4 cup baking mix

1/4 cup sugar, plus 1/4 cup

4 tablespoon butter, melted

1/2 cup milk

2 teaspoon ground cinnamon


Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream.

Servings: 10 servings



• 1 1/2 cups Creamy Peanut Butter

• 1/2 cup butter, softened

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 3 to 4 cups powdered sugar

• 1 (12 oz.) package (2 cups) semi-sweet chocolate chips

• 2 tablespoons Crisco® All-Vegetable Shortening


1. COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

2. PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

3. INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

Yield: 5 dozen cookies

Thursday, November 19, 2009

Spritz Cookies

1 1/2 cups (3 sticks) butter or margarine, softened (do not

substitute vegetable oil spread)

1 cup sugar

1 egg

1 teaspoon vanilla

3 1/2 cups all-purpose flour (14 ounces)

Colored sugar or sprinkles (optional)


1. Preheat oven to 375°F. In bowl, beat butter on

medium speed of electric mixer until creamy. Add sugar, egg and

vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will

be soft; do not refrigerate.

2. . Roll out cookie dough flat use cookie cutters to cut out. Press

dough onto baking pan 1 inch apart. Decorate cookies with colored

sugar or sprinkles, if desired.

3. Bake 10-12 minutes or until firm but not brown. Cool 2 minutes.
 Repeat with

remaining dough.

Yield: 6-7 dozen cookies

Lemonade Cookies

1 cup butter or margarine

1 cup sugar

2 eggs

3 cups sifted all purpose flour

1 tsp. baking soda

1 tsp vanilla

6 ounce can frozen Lemonade defrosted (reserving quarter cup set aside)

Cream sugar and butter together Add vanilla. Add eggs one at time. Beat

until light and fluffy. Sift flour and soda. Slowly add flour to

creamed ingredients, alternating with defrosted lemonade Chill dough

for 1 hour Drop by spoonfuls onto a greased cookie sheet. Flatten

cookies with the bottom of a glass dipped in sugar. Bake at 350 degrees

for 10 to 12 minutes. Cool. Brush top of cookies with lemonade

concentrate and then sprinkle with sugar