Giant Ginger Cookies

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Giant Ginger Cookies

Author: MrsH of Sunny Florida

Ingredients

  • 4 ½ C all-purpose flour
  • 4 tsp ground ginger
  • 2 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground cloves
  • tsp salt
  • 1 ½ C shortening
  • 2 C sugar
  • 2 eggs
  • C molasses
  • C coarse sugar

Instructions

  • In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 C of sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
  • Shape dough into 2-inch balls using a ¼-cup measure or scoop. Roll balls in the ¾ c sugar. Place 2 ½ inches apart on an ungreased cookie sheet.
  • Bake in a 350° oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not over bake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.

 

Cherries N Chips Cookies

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Cherries N Chips Cookies

Servings: 18
Author: MrsH of Sunny Florida

Ingredients

  • 2 C flour
  • 1/4 C cocoa
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 12 Tbsp 1 1/2 sticks unsalted butter
  • 1 1/4 C sugar
  • 2 large eggs
  • 2 Tbsp milk
  • 2 tsp pure vanilla extract
  • 1 C white chocolate chips
  • 1/2 C sour dried cherries

Instructions

  • Preheat the oven to 325 F. In a large mixing bowl combine the flour, cocoa, baking soda and salt.
  • In the bowl of an electric mixer fitted with a flat paddle, cream the butter and sugar for 2 minutes on medium speed. Add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla. Scrape the inside surface of the bowl. Add the milk and mix until combined. On low speed, add the flour mixture and mix until incorporated. Fold in chips and cherries.
  • Scoop heaping tablespoons of dough onto ungreased cookie sheet 2 inches apart. Bake for 13-15 minutes or until edges of cookies are firm. Do not over bake.
  • Cool 3 to 5 minutes on the cookie sheet. Transfer warm cookies to a wire rack to cool completely.

 

Butterscotch Monkey Bread

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Butterscotch Monkey Bread

Author: Chef Matt

Ingredients

  • 1 package frozen dinner rolls
  • 1 package regular butterscotch pudding
  • 1/4 cup chopped nuts
  • 3/4 cup brown sugar
  • 6 tablespoons melted butter

Instructions

  • Grease Bundt pan. Sprinkle nuts on bottom. Arrange rolls over nuts. Sprinkle dry pudding over rolls. Mix sugar and melted butter together and pour (drizzle) over rolls. Sprinkle with cinnamon. Cover with towel and let rise over night or at least 8 hours. Bake 350°F for 45 min to 1 hour.

 

Snickers Fudge

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Snickers Fudge

Servings: 8
Author: A lil Flakey

Ingredients

  • Bottom Layer
  • 1 cup milk chocolate chips - 6 oz.
  • 1/4 cup butterscotch chips
  • 1/4 cup creamy peanut butter
  • Filling
  • 1/4 cup butter
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups marshmallow cream
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1 1/2 cups chopped salted peanuts
  • Caramel Layer
  • 14 oz. package caramels
  • 1/4 cup whipping cream
  • Icing
  • 1 cup milk chocolate chips - 6 oz.
  • 1/4 cup butterscotch chips
  • 1/4 cup creamy peanut butter

Instructions

  • Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set.
  • For filling: Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
  • Carmel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
  • Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.

 

Angel’s Delight

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Angel's Delight

Author: Rob of Kentucky

Ingredients

  • 1 cup milk
  • 1 tsp peppermint extract
  • 1 pt whipping cream
  • Food color
  • 1 box chocolate cookies
  • 38 large marshmallows

Instructions

  • Place half the cookie crumbs in an 8 x 8 baking dish. Place milk in top of double boiler; add marshmallows. Heat until marshmallows are dissolved; beat until smooth. Cool. Add peppermint extract. Whip cream; add to marshmallow mixture. Add any color food color if desired. Pour over crumb layer. Top with remaining crumbs. Cover with waxed paper; chill 24 hours.

 

Butterscotch Fudge

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Butterscotch Fudge

Author: Seawaters of California

Ingredients

  • 1 10 ounce package mini marshmallows
  • 1 12 ounce package butterscotch chips
  • 2 cups chopped walnuts
  • 4 1/2 cups granulated sugar
  • 1 can evaporated milk
  • 1 cup 2 sticks butter or margarine
  • 1 tablespoon vanilla extract

Instructions

  • Combine marshmallows, chips and walnuts in large bowl. Combine sugar, evaporated milk and margarine in large saucepan. Clip a candy thermometer to the side of the saucepan. Cook to soft-ball stage (236 degrees F). Stir in vanilla extract. Pour over marshmallow mixture in bowl; beat until morsels and marshmallows melt. Pour into a greased 15 1/2 x 10 1/2-inch pan. Cool. Cut into squares.

 

Christollen

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Christollen

Author: Sabine of Hockenheim, Germany

Ingredients

  • 500 g creamy Cottage cheese (2 Cups)
  • 2 eggs
  • 125 g butter 1/2 Cup
  • Rum flavoring vanilla flavoring,
  • 100 g melted Butter (
  • 500 g flour (4 Cups)
  • 15 g Baking Powder (1Tbsp)
  • 200 g sugar (1 Cup)
  • 15 g Vanilla Flavored sugar (1 Tbsp)
  • 100 g chopped almonds (1/2 Cup)
  • 100 g chopped candied orange peel and lemon peel raisins, (1/2 Cup Each)
  • Powder Sugar (1 Cup)

Instructions

  • - Sugar, eggs, butter and cottage cheese whip up, until it´s fluffy.
  • - Flour and other ingredients, knead alternately and knead into a nice dough.
  • - form Candy-sized pieces and place on the baking sheet covered with parchment paper
  • - Bake in a preheated oven at 347°F degrees
  • - about 15 to 20 minutes per sheet
  • - After the baking time put them immediately in a bowl and brush with melted butter and then immediately roll in powdered sugar.
  • - Or form as a bread and, bake in a 347°F preheated oven for about 1 hour. If you have formed a Bread you have to brush the Stollen after the baking time with melted Butter and cover with powdered sugar.

Notes

Store in a dry box, or, as Cake, in silver foil.

 

Wonderland Cake

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Wonderland Cake

Author: Lauriebear of New York

Ingredients

  • 1 ½ cups vegetable oil
  • 1 cup buttermilk make room temperature before using
  • 2 eggs
  • 2 tbsp red food color
  • 1 tsp white vinegar
  • 1 tsp of vanilla
  • 1/3 raspberry or strawberry jam (I like to use bakers jam, but you can really use regular if that is all you have, I just think the bakers jam has a better consistency)
  • Creamy White Chocolate Frosting see recipe below
  • cup whipping cream heavy cream
  • 2 ¼ cups whipping cream heavy cream
  • 2 tbsp butter
  • 9 ounces white chocolate baking squares with cocoa butter, grated (use your food processer if you cannot find them pre grated) sweetened (if you use unsweetened just add confectioners’ sugar to sweeten when you are whipping the cream this would be to taste)
  • 2 ½ cups flour
  • 1 ½ cups white sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp unsweetened cocoa powder

Instructions

  • Preheat oven to 350 degrees. Grease & flour (sometimes I mix this flour with a little cocoa powder so it is the same color as the cake) 3 9x1.5 inch round cake pans. In a bowl sift the flour, sugar, baking soda, salt, and cocoa powder
  • I use an electric mixer combine the vegetable oil, buttermilk, eggs (one at a time or whisk them in a small bowl first and then add), vinegar, vanilla, and food coloring. Mix the dry ingredients into the wet ingredients a little at a time until you have a smooth batter. Pour batter into cake pans try to get them as even as possible. Place in oven evenly spaced. Bake 30 minutes (15 minutes in rotate your pans) or until a tooth pick comes out clean. Cool about 10 minutes. Remove cakes from pan (run knife around the edge to loosen them place on cooling racks round side up – do not frost cakes until completely cooled.
  • DIRECTIONS (FROSTING): In a saucepan, add 1/2 cup whipping cream and butter; bring to a boil. Remove from heat and add the white chocolate baking squares (either chopped or grated); DO NOT STIR just put them in. Let this mixture stand, uncovered, for a few minutes, then stir until smooth. Cover and let stand at room temperature about a half hour to 45 minutes to cool. As you are letting that cool place you’re mixing bowl and beaters in to freezer. Once chocolate is cooled pull the bowl & beaters out of the freezer, and beat 2-1/4 cups whipping cream with chilled beaters on medium/high speed just until soft peaks form (or mixture gets stiff). Add the cooled white chocolate mixture, a little at a time, beating on low speed just until combined.

Notes

If you have a palette knife it makes it so much easier to spread frosting. But a regular knife or spatula will do just fine. Take one of the layers cakes and place it rounded side down on a cake platter. With a spoon and or knife spread some jam on the top of the cake, not too thick as then it becomes runny. Place the second layer round side down on top and repeat with jam. Now place your top layer on (I like to do round side up for this one but it doesn’t matter) and take your frosting and cover the entire cake, be generous, you have enough. Now you are ready to decorate your cake. If you are really good use some of your frosting and pipe out pretty rosettes, etc. Or you might be like me I do not have a great knack for that so I will sprinkle with red and green sugar. Or sometimes I grated extra chocolate (both milk & white) flakes on top. Or sometimes I write Merry Christmas with the extra Jam (I will pipe that on). You can also use fresh raspberries (or strawberries (also dipped in chocolate too).Once done decorating put in the refrigerator for about an hour or two before serving.