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 Post subject: Cookies
PostPosted: Thu Dec 22, 2011 2:01 pm 
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Joined: Tue Nov 26, 2002 7:25 pm
Posts: 36791
Location: Pittsburgh
SALTINE TOFFEE

37 saltine cracker squares
1 cup butter, cubed
3/4 cup sugar
2 cups (12 0z) semisweet chocolate chips
1 square (1 oz) white baking cocolate
1 tsp shortening

Place crackers in a single layer in a foil-lined jelly roll pan. In saucepan, bring butter and sugar to boil, reduce heat, simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chocolate chips evenly over top. Melt white chocolate and shortening, drizzle over toffee. Chill for 15-20 minutes or until set, break into pieces. Store in the refrigerator.

I also sometimes sprinkle finely chopped walnuts on top.
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 Post subject: Re: Cookies
PostPosted: Thu Dec 22, 2011 2:05 pm 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Check desserts also for cookies, as 'cookies' wasn't a thread when I was transferring mine over.

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 Post subject: Re: Cookies
PostPosted: Thu Dec 22, 2011 11:32 pm 
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Posts: 17743
Location: North Huntingdon/Pittsburgh
POTATO CHIP COOKIES

1 lb. butter
1 c. sugar
3 c. flour
2 c. crushed potato chips.....we use Pringles
1 c. chopped pecans or walnuts
1 tsp. vanilla

Cream butter, add sugar and beat well. Add flour, mixing thoroughly. Add remaining ingredients. Drop by teaspoon on ungreased cookie sheet. Bake at 325 degrees for 20 minutes. Remove from sheet in about 2 minutes. Cool on wire rack. When cool, sift powdered sugar on top. (Chilled dough works better).

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 Post subject: Re: Cookies
PostPosted: Fri Dec 23, 2011 9:29 pm 
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Joined: Tue Oct 21, 2003 6:18 pm
Posts: 7495
Location: Massachusetts
Halloween Candy Cookies



here’s some recycling you’ll like—post-Halloween cookies. Chop up the candies and tuck the pieces into cookie dough in lieu of chocolate chips. Almost any candy will work—Butterfingers, Heath Bars, Milky Ways, Snickers, Kit Kats, M&Ms and even Twizzlers, gum drops, and jelly beans. Standard chocolate chip cookies become immensely more interesting, and the kids will have fun guessing what bits of candy are hidden within.

Ingredients
3 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) butter
1 1/4 cups firmly packed brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 to 3 cups chopped candy bits
(such as Butterfingers, Baby
Ruths, Heath Bars, Reese’s
Peanut Butter Cups, Twizzlers,
jelly beans, M&Ms, Lifesavers)


Instructions
1. Sift flour, baking powder, baking soda and salt into a bowl. Set aside.
2. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla. Reduce speed to low. Add flour mixture and mix just until combined, 5 to 10 seconds. Stir in candy bits.
3. Preheat oven to 350F.
4. Drop dough by tablespoons onto baking sheet. Bake 15 to 20 minutes. Cool on baking sheet 2 minutes. Transfer to a wire rack to cool completely. Makes about 4 dozen cookies.

Relish Halloween, Oct. 2009.
Nutritional Information
Per cookie (using jelly beans): 100 calories, 4g fat, 20mg chol., 1g prot., 17g carbs., 0g fiber, 120mg sodium.

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 Post subject: Re: Cookies
PostPosted: Tue Dec 27, 2011 1:52 pm 
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Joined: Fri Jul 21, 2006 1:32 pm
Posts: 17743
Location: North Huntingdon/Pittsburgh
ITALIAN KNOT COOKIES

6 eggs
1 cup sugar
1 cup Crisco
4 cups flour
6 Tbsp. baking powder
1/2 tsp. salt
3 tsp. vanilla

Mix all ingredients together.
Keep kneading the dough until not sticky.
Add a little flour at a time untill not sticky.
Roll dough into small balls.
Bake at 350 until lightly brown.
Top with your favorite icing.

This dough is great for cut out cookies.


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 Post subject: Re: Cookies
PostPosted: Tue Dec 27, 2011 3:50 pm 
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Posts: 5673
Location: The Villages, FL; Playa Linda Beach Resort
If you like Reese's Peanut Butter cups, you'll be hooked on these.

PEANUT BUTTER BON BONS


1 Can Ready to use Vanilla Frosting
(Use smooth & creamy, not whipped)

1 Cup Peanut Butter
(You can use, creamy, chunky, Super Chunky – do not
use natural peanut butter)

¼ Cup Butter softened

2 Cups Graham Cracker Crumbs
(Can by purchased as crumbs, if you make you own, be sure
there are no large chunks of cracker)

2 lbs. Melting Chocolate
(Can be purchased in candy store or craft store)

Makes 50 -60 bon bons depending on how large you make them.


In large bowl, combine vanilla frosting, peanut butter and butter with fork until well blended. Stir in graham cracker crumbs one cup at a time, mixing well. (If the mixture is too moist you can gradually add more crumbs, until a “rolling texture” is mixed and ball will stay together).

Form into 1 inch balls (or size you desire). Chill 2 hours. (Can be made and stored in refrigerator day before).

Bring large pot of water to boil. Set bowl over boiling water and melt chocolate. When chocolate is melted, turn off heat. Dip chilled balls into chocolate. Place on cooling rack to dry or you place on waxed paper to dry. You can decorate with sprinkles, chopped nuts, or coconuts before dry. Store bon bons in cool place or refrigerate. If you have leftover chocolate, it can be used to dip cookies, fruit, pretzels etc.

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 Post subject: Re: Cookies
PostPosted: Tue Dec 27, 2011 3:53 pm 
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Joined: Mon Jul 28, 2008 1:44 pm
Posts: 5673
Location: The Villages, FL; Playa Linda Beach Resort
Almond Chocolate Balls


Yield: 75 balls


1 16 oz. boxes confectioners sugar
½ cup (1 stick) butter softened
1 14 oz. can sweetened condensed milk
1 tsp. almond extract
1 14 oz. package shredded coconut
1 ½ cups chopped nuts
1 12 oz. package chocolate chips

Cream together sugar and butter in bowl, add sweetened condensed milk. Stir in almond extract, coconut, and nuts, mix well. Form candy into 1 inch balls. Place on waxed paper and refigerate 3 hours.
Melt chocolate in double boiler, stirring well. Dip each ball in chocolate and place on waxed paper until set.

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 Post subject: Re: Cookies
PostPosted: Tue Dec 27, 2011 3:54 pm 
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Location: The Villages, FL; Playa Linda Beach Resort
Pecan Praline Wafers


Preheat oven to 350 degrees

1 cup (4 ounces) chopped pecans
½ cup plus 1 tablespoon all purpose flour
¼ tsp. baking soda
¼ tsp. salt
1 ¼ cups packed light brown sugar
3 tbs plus 2 teaspoons unsalted butter, melted
1 large egg
1 ¼ tsps. vanilla extract


Line several baking sheets with aluminum foil. Grease foil or
coat with non stick spray.

Spread pecans in small baking pan and toast in oven, stirring
occasionally for 5 to 8 minutes or until lightly browned. Do not burn! Place in small bowl and set aside.

In small bowl, stir together flour, baking soda and salt, set aside. In medium bowl, stir together brown sugar and butter until very well blended. Stir in egg and vanilla, mixing well. Stir in flour mixture, then pecans until thoroughly mixed.

Drop dough onto the baking sheets by heaping measuring teaspoonful, spacing at least 3 ½ inches apart to allow for expansion.

Bake cookies one sheet at a time for 7 to 9 minutes or until golden brown all over. Remove from oven, slide foil sheets to cooling rack, Let stand until completely cooled. Carefully peel wafers from foil. If cooled wafers are not crisp or do not easily peel off foil, they are under baked, return to oven
and bake a few minutes more.

Cool thoroughly before storing.

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 Post subject: Re: Cookies
PostPosted: Tue Jan 03, 2012 1:51 pm 
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Posts: 21255
Italian Lemon Ball Cookies (Taralucci)

1/4 lb. butter
1 Cup sugar
1/2 tsp. salt
4 tblsp. lemon flavoring or extract
6 Cups flour
8 tsp. baking powder
8 eggs

Mix first 3 ingredients. Add eggs one at a time. Mix in remaining ingredients. Bake at 350 degrees for 8-10 minutes. I did not write down the yield the last time I made them.

Dizzle with lemon icing:
Lemon icing
1 cup confectioners sugar
2 tbls milk
1/2 tsp lemon extract

Whisk icing ingredients together until they are a drippy consistency. Drizzle over each cookie and then let dry. (Icing will drip down sides.)

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Last edited by getaway on Wed Jan 11, 2012 4:26 pm, edited 2 times in total.

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 Post subject: Re: Cookies
PostPosted: Tue Jan 03, 2012 7:13 pm 
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Anise Biscotti

1 cup sugar
3/4 cup butter
4 eggs
2 teaspoon anise extract
1 teaspoon anise seed, ground
2 TBLSP. anisette liquor
3 cups flour
1 teaspoon salt
3 teaspoons baking powder
1 cup sliced almonds
1/2 cup whole pistachios, shelled and coarsely chopped.

Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add flour, salt, and baking powder. Mix well at medium speed with electric mixer.
Form dough into flattened log shapes or domed loaves, 2 inches wide by one half-inch high in the center.

Bake in a preheated 375°F oven 20 minutes. When cool enough to handle, use a serrated knife to slice diagonally into 1/2 to 3/4 inch thick slices. Place on a baking sheet and toast five minutes or until slightly brown and turn over and toast other side. Watch closely...second side tends to burn easily. Note: You may save the slice-and-toast step until the next day.

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 Post subject: Re: Cookies
PostPosted: Wed Jan 04, 2012 7:01 pm 
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Joined: Sun Nov 24, 2002 6:48 pm
Posts: 25234
Location: Templetucky, Georgia, USA
FANTASTIC!


Chocolate Chip Cookies:

Ingredients:

1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite
4. 236.6 cm3 partially hydrogenated tallow triglyceride
5. 177.45 cm3 crystalline C12H22O11
6. 177.45 cm3 unrefined C12H22O11
7. 4.9 cm3 methyl ether of protocatechuic aldehyde
8. Two calcium carbonate-encapsulated avian albumen-coated protein
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)

To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.

Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.

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 Post subject: Re: Cookies
PostPosted: Thu Jan 12, 2012 4:15 pm 
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Joined: Mon Jul 28, 2008 1:44 pm
Posts: 5673
Location: The Villages, FL; Playa Linda Beach Resort
Fudge Candy

4 1/2 Cup Sugar
3 Packages Chocolate chips (12 Ounces each)
1/2 Pound Margarine
1 Teaspoon Vanilla
1 can Evaporated milk
7 Ounces Marshmallow cream
2 cups Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk.
Boil 7 to 8 minutes, stirring often. (rolling boil)
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.
Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well.
Pour into buttered pans and chill in refrigerator.
Cut into squares before firm.

This recipe makes about 5 lbs of fudge.

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 Post subject: Re: Cookies
PostPosted: Mon Feb 06, 2012 1:37 pm 
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Posts: 36791
Location: Pittsburgh
Brownie Goodie Bars

I made these yesterday for a Super Bowl party, very yummy!

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips
1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2.Make and bake brownies as directed on box. Cool completely.
3.Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4.Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.
Makes 16 bars (I cut them smaller)

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 Post subject: Re: Cookies
PostPosted: Mon Nov 11, 2013 1:15 pm 
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Joined: Tue Nov 26, 2002 7:25 pm
Posts: 36791
Location: Pittsburgh
A friend gave me this recipe and I made it over the weekend for a football party, John said they were gone instantly!

Coconut Chews

1 can sweetened condensed milk
1 tsp vanilla (I used almond extract)
½ tsp salt
1 14oz bag shredded coconut

Preheat oven to 350º. Mix first 3 ingredients. Stir in coconut. Drop tablespoons of dough about 1” apart on LIGHTLY GREASED cookie sheet. Bake for 12-15 minutes, let cool, remove from sheets after about 10 minutes. Drizzle with melted chocolate chips if desired, tastes like a mounds bar!

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 Post subject: Re: Cookies
PostPosted: Tue Dec 13, 2016 2:36 pm 
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Posts: 5637
Location: Central Florida
Soft Chocolate Chip Cookies

Ingredients:

1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
2 eggs
2 teaspoons madagascar bourbon vanilla extract
2 1/4 cups self-rising flour
2 cups dark chocolate mini chips
Directions:

Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
Use a mixer to cream together the butter and sugar. Add the eggs and mix together. Pour in the vanilla and blend until combined.
Slowly add the flour mixture to the butter mixture. Mix until combined.
Fold in the chocolate chips.
Use an ice cream scooper to form tablespoonfuls of the dough. Place the dough on the baking sheet two inches apart.
Bake for 8-11 minutes or until lightly golden. Remove from the oven. Allow to cool on baking sheet for 5 minutes.
Transfer the cookies to a wire rack and allow to cool completely.

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