Recipes - Cakes, Cookies

[jennielynn1970]

Fudgy Peanut Butter Pie

Crust
1 prepared graham cracker crust
6 oz. semi or bitter sweet chocolate chips melted

Filling
3 Tbsp. butter softened
1 1/2 c. smooth peanut butter
1/4 c. plus 2 Tbsp. sugar
3/4 c.Ricotta cheese
1 c. heavy whipping cream
1 Tbsp. sugar
1/2 tsp. vanilla

With electric mixer, mix butter, peanut butter and sugar for 2 minutes until smooth. Add ricotta and mix for 1 minute more.

In separate bowl, whip cream with 1 Tbsp sugar and 1/2 tsp. vanilla until it holds a soft peak. Gently fold cream into peanut mixture making sure to incorporate all of the cream. Spoon filling into prepared shell, and refridgerate for 1-2 hours. Drizzle the remaining melted chips over the top of the pie and serve.

Crust
With rubber spatula, smooth 2/3 of the melted chocolate over the bottom of the crust and part way up the sides. Put crust in freezer while making the filling. Save the rest of the melted chips for garnishing the top of the pie.

[jennielynn1970]

Seven Layer Cookie


Melt one stick of margerine in a 9 x 13 inch pan.

Sprinkle 1 c. of graham cracker crumbs over margerine

Sprinkle 1 c. coconut over graham cracker crumbs

Sprinkle half a package of semi sweet chocolate chips

Sprinkle on half a package of butterscotch chips

Pour 1 can of sweetened condensed milk over top of chips

Sprinkle 1 1/2 c. chopped walnuts on top of it all

Bake at 350* for 30 minutes.

[jennielynn1970]

Snickerdoodles


1 c. margerine or butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. baking soda
2 Tbsp. sugar
2 tsp. cinnamon

Cream together sugar and margerine and eggs. Add in flour, cream of tartar, baking soda, and salt. Mix well and refrigerate until chilled and stiff, at least 2 hours.

When ready to bake, roll into walnut sized balls. Dip into cinnamon and sugar mixture. Place on cookie sheet 2” apart and bake at 400* for 8-10 minutes.

[jennielynn1970]

This is from one of my favorite picture books, Thundercake!


Thunder Cake
(Patricia Polacco’s recipe)


1 c. crisco
1 3/4 c. sugar
1 tsp. vanilla
3 egg yolks
3 egg whites beaten to stiff peaks
1 c. cold water
1/3 c. pureed tomatoes
2 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. salt

Blend all wet ingredients together. Mix in dry ingredients. Fold in egg whites.

Bake in a 9 x 13 inch cake pan and dust with powdered sugar when cooled.

[jennielynn1970]

Ok, I think this is my last one for now, lol. Was on a roll


Watergate Cake and Frosting

Cake
1 box white cake mix
1 large box instant pistachio pudding
3 eggs
1 c. oil
1 c. ice cold ginger ale
1/2 c. walnuts chopped

Mix all ingredients together. Pour batter into a 9x13 greased pan. Bake at 350* for 35-40 minutes. Cool completely before frosting.


Frosting
2 pkgs. dream whip
1 box pistachio pudding
1 1/4 c. cold milk

Combine ingredients in a large mixing bowl. Use an electric handheld mixer and beat until thick and creamy. Spread onto cooled cake and refrigerate cake.

[moosmom]

ALL the recipes sound wonderful. But I ain't no effing Martha Stewart so I go the cheap and easy way. RICHARD, don't even think about it.

[Randi]

I came across this recipe and thought they sound yummy, can't remember what they're called, so I'll call them...

Almond cookies

50 g peeled almonds
50 g marcipan
150 g flour
1 tsp baking powder
120 g butter
60 g sugar

Mix all ingredients, except flour and baking powder, in a foodprocessor. Stir the ingredients well. Then pour the flour and baking powder in, and mix it in on low speed. Put the dough in foil and leave in fridge for 30 min.

Now, roll about 50 balls and mash them a bit with a fork. Put on baking sheet and bake 8-10 min. on 175 C. (medium to low I think)


BTW!! Does the "c" in all your recipes stand for cup?

[jennielynn1970]

I came across this recipe and thought they sound yummy, can't remember what they're called, so I'll call them...

Almond cookies

50 g peeled almonds
50 g marcipan
150 g flour
1 tsp baking powder
120 g butter
60 g sugar

Mix all ingredients, except flour and baking powder, in a foodprocessor. Stir the ingredients well. Then pour the flour and baking powder in, and mix it in on low speed. Put the dough in foil and leave in fridge for 30 min.

Now, roll about 50 balls and mash them a bit with a fork. Put on baking sheet and bake 8-10 min. on 175 C. (medium to low I think)


BTW!! Does the "c" in all your recipes stand for cup?

I HAVE to make these!!! I love marzipan!!! My favorite of all "cookies" from Sweden were "Mazariner", or almond cookies that were like little filled cups with almond paste. YUMMMMM!!!



In my recipes, the abbreviations are as follows:

C = cup
tsp = teaspoon
tbsp = tablespoon
oz = ounce
lb = pound
pt = pint (16 liquid ounces, or 2 cups)
qt = quart (32 liquid ounces, or 4 cups)

[Randi]

LOL! I LOVE marcipan too, that why I saved this recipe. If you make it before me, do let me know how it turns out! The thing is, I don't have a foodprocessor, but I'll think of another way - I could probably grind it.

Thanks for the meassures, I thought that "c" might be a cup - but how big a cup! A normal coffee cup, or a mug? My guess would be 2 deciliters. Anyway, I posted a conversion table in one of the other recipe threads.

Oh yes, I know mazarin cake. In this link there's a classic one - see picture right side!
http://www.opskrifter.dk/Opskrift_10...ml?g_comment=1

[Husky_mom]

ok.. now I´m hungry.... LOL...

there´s this marshmallow/rice crispies treat... so easy I forgot... LOL

you melt the marshmallow in with something... (milk, water... not sure) LOL .. not too watery

then add the rice crispies or frosted flakes or whatever cereal you want and make lil balls or place in a bowl and cut...

and there you have....

haha.. will check what the marshmallow is melted with and edit

[jennielynn1970]

Thanks for the meassures, I thought that "c" might be a cup - but how big a cup! A normal coffee cup, or a mug? My guess would be 2 deciliters. Anyway, I can it up. And I posted a conversion table in one of the other recipe threads.

Oh yes, I know mazarin cake. In this link there's a classic one - see picture right side!
http://www.opskrifter.dk/Opskrift_10...ml?g_comment=1

U.S. to Metric
Capacity
1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters

Weight
1 oz. = 28 grams
1 pound (16 ounces) = 454 grams

Metric Weight
30g = 1 ounce plus a large pinch (haha)
125 grams = 1/4 pound plus 1/4 ounce
250 grams = 1/2 pound plus less than an ounce
500 grams = 1 pound plus 1 2/3 ounces
0.750 kg = 1 1/2 pounds plus about 2 1/2 ounces
1 kg = 2 pounds plus about 3 1/2 ounces


Weight
1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.

Cooking Measurement Equivalents
16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup

[pomtzu]

Thanks Jenn!!

The Dandy Candies and Seven Layer Cookies are on my list to make next week. Can you tell I like "easy"????

Today I made doggie Christmas cookies and they turned out great - according to Myndi and Sparky anyway!!!