Our Family Recipes
1 Devils Food Cake Mix
2 eggs
1/3 cup oil
Rollos
Mix cake mix, eggs, and oil with a wooden spoon. (I don’t know why a wooden spoon) Place about 1 teaspoon of mixture on hand and flatten. Place 1 Rollo in the center and roll into a ball. Place on ungreased cookie sheet. Bake 7-10 minutes at 350 degrees. Sprinkle with powdered sugar.
1 1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 3/4 cups flour
1 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup pumpkin puree (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
1 12 ounce package semi-sweet chocolate chips
Preheat oven to 375 degrees.
Cream butter and sugars till smooth, fluffy, and lighter in color.
Add eggs 1 at a time. Add vanilla and stir. Add pumpkin puree and stir. Add dry ingredients and stir just until the flour disappears. Add chocolate chips and stir till all incorporated.
Drop by large tablespoonfuls onto baking sheet. Bake until lighter in color and dryish looking, 7-9 minutes.
Dough:
1 Cup (2 sticks) butter, softened – not margarine
1/2 Cup Confectioners Sugar
1 tsp. Vanilla
2 1/2 Cups Flour
1/2 Cup Walnuts, chopped
Cream butter, sugar and vanilla together until fluffy. Add flour and nuts and blend the dough. Wrap in plastic wrap and chill for 1 hour.
Candy Garnish:
1/4 lb. peppermint candy, crushed
1/2 Cup Confectioners Sugar
Combine in a small bowl and set aside. 3 Tablespoons of mixture is used in the filling below and the rest is for garnish.
Filling:
2 Tablespoons Cream Cheese, softened
1 teaspoon Milk
1 drop red food coloring
1/2 Cup Confectioners Sugar
3 Tablespoons Candy Mixture (from above)
Blend Cream Cheese, milk, food coloring and confectioners sugar until smooth. Blend in 3 Tablespoons candy mixture.
Remove dough from fridge. Form rounded teaspoons into a ball around your thumb. Place 1/4 tsp. of cream cheese filling in depression. Pinch dough back together and roll into a ball.
Place balls on nonstick cookie sheet. BAke at 350 degreees for 10-12 minutes. Do not brown.
Remove to cool, then roll in the candy mixture. ENJOY!
Thanks for reminding me of these! I’m glad I found the recipe.
Leslie
3 ½ Cups Oatmeal
½ to 1 Cup Peanut Butter
2 Cups Sugar
½ Cup Milk
1 Cube Butter (stick)
5 TBSP Cocoa
1 tps. Vanilla
Mix peanut butter and oatmeal in a bowl. Put remaining ingredients together in a saucepan. Bring to boil for 1 minute. Pour over oatmeal and peanut butter. Mix well. Drop by spoonfuls on waxed paper. Let cool.
You can add 1 cup coconut and/or 1/2 cup nuts
1 Cup flour
¾ Cup powdered sugar, divided into ¼ cup and ½ cup
1 tsp. finely grated lemon zest
1 stick salted butter, softened
¼ tsp. vanilla
Place oven racks to lower middle and heat oven to 350 degrees.
Mix flour, ¼ cup sugar and lemon zest in a bowl. Add butter and vanilla until form into a dough
Drop cookie dough on parchment lined cookie sheets in generous teaspoon size. Bake until bottoms are golden brown, about 15 min. Cool on wire rack.
Place remaining sugar in zipper bag. Add a dozen cookies and shake to coat.
Hungarian crescent shaped treat filled with jam or cinnamon, sugar, and chopped nuts.
1 cup butter, softened
1 cup cream cheese
pinch of salt
1 Tbs. sour cream
2 cups flour
jam (tart jams such as raspberry or apricot work best)
Cream together butter, cream cheese, salt, and sour cream. Stir in flour. On a floured surface, knead the dough with your hands until it’s smooth. Chill the dough in the refrigerator for 3 hours.
Place the chilled dough on a lightly floured countertop. Roll the dough thin (about 1/8”). With a table knife, cut the dough into 3-inch squares. Spread one corner of each square with jam. Starting in that corner, roll up each square, then curve in the ends to form a crescent.
Gently place the crescents on a cookie sheet. Bake 350 degrees for 15-20 minutes, or until the edges are beginning to turn golden.
2 Cups creamy peanut butter
2 Cups packed light brown sugar
2 Large eggs
2 tsp. baking soda
1 Cup coarsely chopped peanuts (optional)
Beat peanut butter, brown sugar, eggs, and baking soda till smooth and blended. Stir in nuts. Drop by level tablespoons 2 inches apart on ungreased baking sheet. Bake at 350 for 10 minutes till puffed and slightly golden. Cool 5 minutes then put on a wire rack to cool completely.
Chocolate Topping
1 Cup chocolate chips
1 TBS butter
When cookies are completely cooled melt chocolate chips and butter in microwave. Dip cookies into chocolate.
Or
Ganache
1⁄2 cup heavy cream
1 cup bittersweet
chocolate chips
chopped peanuts
Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature.
Cream: ½ cup margarine
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar
Add: 1 egg
Sift and Add:
1 ½ cups flour
¾ teaspoons baking soda
¼ teaspoon salt
½ teaspoon baking powder
Shape in 1” balls, flatted with a fork. Bake at 350 degrees for 10-12 minutes until golden.
Ingredients:
2 packages (8 oz each) cream cheese, softened
½ cup creamy peanut butter
2 tablespoons honey
1 cup powdered sugar
¾ to 1 cup dry roasted peanuts, coarsely chopped (optional)
Directions:
In a large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth. Add powdered sugar; beat just until smooth. Cover; refrigerate at least 1 hour while baking and cooling cookies.
Spread 1/3 cup cream cheese mixture on bottom of cookie; top with another cookie bottom side down. Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with remaining cookies.
Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft).
Method:
Mix together flour, cocoa, baking soda, baking powder, and cinnamon. Stir until combined. Cut your cold butter into tablespoon pieces. Then using a pastry cutter, work the cold butter into your flour until it becomes “pea” sized.
Whisk together vanilla, eggs, and half and half. Pour into flour and butter mixture and combine, until all ingredients are formed together. (Dough will be thicker and sticky. Shape dough with medium cookie scoop and flatten dough with your hand into a thick disc. Place your mint patty in the center and shape the dough, sealing the patty. Then shape your stuffed dough into a round ball and place on a cookie sheet. Repeat until all the dough is used. Freeze for 20 minutes to allow butter to chill.
Remove frozen cookie dough and bake at 350 for 15 minutes. Remove from the oven and cool completely.
Ingredients:
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips
Directions:
Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 – 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.