Raspberry Sandwich cookies

Elisabeth Bloch is a wonderful cook.  Here is her cookie recipe (I hope I converted it correctly.)  These are a wonderful shortbread cookie that is not too sweet.

Raspberry Sandwich Cookies
The seeds from a vanilla bean or 1/2 teaspoon vanilla extract
1/3 cup confectioner's sugar
1 1/2 sticks butter
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 - 1/3 cup water
Mix together and refrigerate for at least 1/2 hour
Roll out 1/4 inch thick.  Cut into even rectangles (or any shape you like but you need matching sides).
Bake at 375 degrees for 8 minutes.

When the cookie is cooled, spread a thin layer of raspberry jam on one cookie and top with another cookie.  Make a thin glaze of confectioner's sugar and a bit of milk and spread over the top cookie.  Let it set and enjoy.  (You can make icing for the top of these but a glaze won't be as sticky)

Pat Pfiester's Gooey Cake

Yesterday, we went over the Pat Pfiester's home to have dinner with the family.  Pat made the best dessert and I didn't want to lose it.  Her family calls it Ooey Gooey Cake.

Gooey Cake
1 box yellow cake mix
1/2 cup margarine, melted
2 eggs

Mix together and pat into a 9x13 inch pan.

16 ounces powdered sugar
8 ounces cream cheese, softened

Mix this together and pour over cake/crust mixture.  Bake at 350 degrees for about 30 minutes.  It should be a pale golden color for the full gooey affect. 

You can put this in a smaller pan, but you need to bake it a bit longer - closer to 40 minutes.   This cake is a quick and easy dessert.  It is definitely a favorite of the Pfiester clan.  Some ate it alone, others ate it with ice cream.  I loved it just plain, as does Carianne.  You can cut the pieces into 1 1/2 inch pieces and serve as a bar cookie or a bit larger as a dessert.  Carianne's and my favorite way is warm - straight out the oven.  The rest of the family likes it room temperature.

I imagine that any flavor box mix would be wonderful with this.  You are really only hampered by your imagination.

Twix

For Carianne. It looks time consuming but it really isn't so bad.

Homemade Twix

shortbread layer

• 1 c. (2 sticks) salted butter, at room temperature
• 1 c. confectioners' sugar
• 2 tsp. vanilla extract
• 2 c. flour

caramel layer

• 2 c. caramel candies, (For easier melting cut into small chunks, I didn't.)
• 3 Tbs. heavy cream

chocolate layer

• 3 c. chopped chocolate, melted (I just used semi sweet chocolate chips)
• 1 Tbs. shortening (optional)

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking. (That part is important.)

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator. (If you don't the caramel melts all together and the bars are really sticky. Take them out a few minutes before serving so they aren't too hard.)

8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

*I think you could use less caramel and chocolate. Those layers were really thick. Next time I will use at least 1/4 less of both if not 1/2.

Individual Meringues

I think if my family had a favorite treat - this is it.  When I made noodles or pudding it called for egg yolks, so I would used the whites for meringues.  Here is my recipe.

Individual Meringues
Heat oven to 275 degrees.  Cover a baking sheet with brown paper or parchment.  Beat 3 egg whites and 1/4 teaspoon cream of tartar in a mixer bowl until foamy.  Stream in 3/4 cups granulated sugar (1 Tablespoon at a time if necessary - just so it is an even stream and dumped in all at once) and continue beating until whites are stiff and glossy.  Do Not Under Beat.  Drop meringues by 1/3 to 1/2 cupfuls onto the paper covered cookie sheet and shape as desired.  Bake 55 minutes.  Turn off oven.  Leave meringues in oven with the door closed until meringues are cooled (a minimum of 1 1/2 hours).  Serve with fruit and ice cream or eat them like a cookie - which is how our family likes them best.

Note: I usually make these in the evening and turn off the oven and let them cool over night.  BUT I have forgotten them in the morning so many times that when I turn the oven off - I stick a towel in the oven so it hangs out but the door is closed to remind me there is something in there.  Otherwise you have brown meringues and they are not quite as good.  Enjoy!

Cowboy Cookies or Oatmeal Crispies

My friend, Mary Lynn Hopkins gave me this recipe when we first moved to Kerrville.  I have made it with whole wheat flour and oat flour with excellent results.  Clyde hates chocolate chip cookies and I have a couple of daughter that don't like coconut but in this cookie it goes well.  Clyde still will only eat a few.

Cowboy Cookie or Oatmeal Crispies
2 sticks of butter or 1 cup of shortening (or 1/2 and 1/2)
1 cup brown sugar - packed tightly
1/2 cup granulated sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups flour
3 cups oatmeal
1 cup coconut
2 cups chocolate chips
Cream shortening and sugar together.  Add eggs and vanilla.  Mix well.  Stir in dry ingredients.  Drop a Tablespoon full onto a greased baking sheet.  Bake at 350 dgrees for 13 minutes.  Remove from baking sheet and put on cooling racks immediately after removing from oven.

Chewy Oatmeal Cookies

This is my favorite Oatmeal Cookie.  Clyde doesn't like it because there are no spices in it.  I like simple cookies - he likes spicy cookies.  I have been making this cookie for as long as we have been married.  I am not sure where I got it but it is good.  It is made for whole wheat flour but I have used white flour, oat flour and rice flour in this with really good results - so it is very forgiving.

Chewy Oatmeal Cookie
3/4 shortening
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup flour (wheat, white, oat or rice, etc.)
1/2 teaspoon salt
1/2 teaspoon baking soda
3 cups rolled oats
Beat thoroughly the shortening (can be part butter) sugars, egg, water and vanilla.  Add flour, salt and baking soda.  Mix well.  Blend in oats.  Drop about a Tablespoon full onto a greased baking sheet.  Bake at 350 degrees for 12-15 minutes.

Note:  When I make this with white flour, I quite often leave out or use less water.  As I recall, I needed little or no water for the oat flour either.  This dough is quite sticky and thick.

For variety add chopped dried fruit such as raisins or Craisins to this.  Chopped nuts are a nice addition too.  Chocolate chips or mini M&M's are fun in this but you are just adding to the sugar content.  I have added 1/4 oat bran to this with excellent results.  My personal preference is just straight up - I love the chewy butterscotch flavor of these.

Easter Cookies

This week my children have Spring Break. It is the perfect time to focus on the last week in our Savior's life. (I hope to share what we do on my blog.) I found this recipe when I was searching for ideas and I thought it was a great idea. Though I have never made it before I wanted to share it in time for Easter. Those with young children I thought of especially.

To be made the evening before Easter

• 1cup whole pecans
• 1tsp vinegar
• 3 egg whites
• pinch salt
• 1 cup sugar
• zipper baggie
• wooden spoon
• tape
• Bible

Preheat oven to 300 degrees (this is important, don't wait till you're half done with the recipe!)

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was Beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far, the ingredients are not very appetizing. Add 1 cup sugar.

Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Chocolate Scotcheroos

I have had these several times and thought I would post the recipe so it was available and I wouldn't have to hunt it down every time I wanted to make it.  This is one of those desserts that is great for a potluck, a picnic or a kids party.  (I was at a party and they had them in bite sized pieces under a chocolate fountain along with Rice Krispie Treats.  Talk about good!)

Chocolate Scotcheroos
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies or Cocoa Krispies
1 6 ounce package semi-sweet chocolate morsels (1 cup)
1 cup butterscotch chips

Place corn syrup and sugar into a large pan (large enough to mix all the cereal into).  Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.  Remove from heat.  Stir in peanut butter.  Mix well.  Add Rice Krispies cereal.  Stir until well coated.  Press into a 13x9 inch pan that has been coated with non-stick cooking spray or well coated with butter.  Set aside. 

Melt chocolate and butterscotch chips together in a 1-quart saucepan over low heat, stirring constantly  Spread evenly over cereal mixture.  Let stand at room temperature until firm.  Cut into 2x1 inch bars when cool.

Note: Cut these as soon as they are cool.  Otherwise they are like cutting through bricks!  I actually had bruises on my hand after I let these sit overnight one time without cutting them - and then trying to cut them the next morning!  Lesson learned the hard way.

Original Rice Krispie Treats

I am tired of looking for this recipe every time I want to make it.  It isn't always on the box nowadays - so here it is for us to have.

Rice Krispie Treats
3 Tablespoons butter
1 package large marshmallows (about 40) or 4 cups miniature marshmallows
6 cups Rice Krispies

In a large saucepan (large enough to mix the cereal into) melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat. 

Add Rice Krispies cereal to the pan.  Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13x9 inch pan that has been coated well with cooking spray or butter.  Cool and cut into 2-inch squares.  This is best if served the same day.  (In our house it rarely last past the first day!)

Rocky Road Brownies

I have never quite known what to call these.  'Aunt Bernice' gave me the recipe when I was 14 and she called them Wheaten Road Cake but that never quite seemed to fit.  I made them for Church yesterday and our Relief Society President came and asked me for the recipe for the "Rocky Road Brownies".  Suddenly I realized that was what they are!  Thanks Jennifer.  I eliminate the nuts when I take these out in public or lable boldly if I do add the nuts. 

Rocky Road Brownies
2 sticks butter, softened
1/3 cup cocoa powder
2 cups sugar
4 eggs (beat in one at a time)
1/2 cup flour
2 teaspoons vanilla
1 1/2 cups chopped nuts (optional)
1/4 teaspoon salt
1 pound large marshmallows, cut in half or one layer of miniature marshmallows, spread evenly over the top

Frosting
1 stick butter, softened
1/3 cup milk
1 teaspoon vanilla
1/3 cup cocoa
Powdered sugar

Brownie: Cream the butter, cocoa and sugar together.  Add the eggs, one at time until well blended.  Add flour, vanilla, salt and nuts.  Mix until well combined.  Pour into a 9x13 pan that has been sprayed with cooking spray or greased well.  Bake at 350 degrees for 25 minutes.  Cut one pound of large marshmallows in half and arrange on top of the brownie, hot out of the oven.  Place under the broiler until the marshmallows just start to puff and just start to turn but don't really turn color.  This takes less than 3 minutes so don't leave the stove!  IF IT BURNS THE BROWNIE IS RUINED!  Cool completely and frost.

Frosting:  Combine and mix frosting ingredients until desired consistency.  Spread carefully over the marshmallows.  Cut and serve.  24 servings.

Brickle Bites

Graham Cracker pieces
1/2 cup brown sugar
1/2 cup butter
Almond slivers
Semi sweet chocolate pieces


Line a casserole dish with parchment paper. Place a layer of graham crackers on the bottom of the dish. Sprinkle almond slivers over the top of graham crackers. Microwave brown sugar and butter together for 3 minutes, stirring every 30 seconds. Immediately pour over crackers and almonds. Microwave for 1 minute and 30 seconds. Remove from microwave and pour chocolate pieces over the top. Refrigerate until set. Break into pieces and serve.

Store in single layers in between sheets of wax paper.

Very yummy - my family loves these!

Spritz Cookies

I think this is my mom's recipe.  If it isn't it is pretty close.  It is from the old Betty Crocker cookbook from the 60's. 

Spritz Cookies
1 cup butter, softened
1/2 cup sugar
2 1/4 cups flour
1/2 teaspoon salt
1 egg
1 teaspoon vanilla or almond extract

Heat oven to 400 degrees.  Cream butter and sugar.  Blend in remaining ingredients.  Fill cookie press with 1/4 of the dough at a time; form desired shapes on ungreased cookie sheet.  Bake  6-8 minutes or until set but not browned.  Makes about 5 dozen small cookies.

Cinnamon Crisps

I put this recipe in one of my Christmas books but I don't know which one.  I have called everyone I could think of that had the book and one of my friends had it in her recipe file and sent it to me.  I love this recipe because it reminds me of a recipe my Grandma Tuttle (Omi) made.


Cinnamon Crisps
Preheat oven to 325 degrees with the rack in the middle position.


2 cups melted butter (4 sticks)
2 cups brown sugar (loosely packed)
1 cup granulated sugar
1 beaten eggs
2 teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
4 1/4 cups white flour


Cinnamon sugar mixture for rolling dough balls in:
1/2 cup white sugar
1 teaspoon sugar


Melt butter.  Add the sugars and mix.  Let the mixture cool to room temperature while you beat the eggs and stir them in.  Add the vanilla, cinnamon, baking soda, cream of tartar, and salt.  Mix well.  Add flour in increments, mixing after each addition.


Roll the dough into walnut-sized balls (about 1-inch sized balls).  (If dough is too sticky then chill for at least 1 hour.)


Combine the sugar and cinnamon in a small bowl to make the dough ball rolling mixture.  Roll the dough balls in the cinnamon sugar, then place them on greased cookie sheets.  Flatten balls with a greased spatula.


Bake at 325 degrees for 10-15 minutes (they will have a touch of gold around the edges).  Cool on the cookie sheets for 2 minutes and then remove to cooling racks for cookies to finish cooling completely.  Yields approximately 8 dozen cookies.

Ice-Capped Gingersnaps

These are really good and worth the little bit of extra effort.  They make a great 'kitchen gift' for the holidays.

Ice-Capped Gingersnaps\
~ Makes 5 dozen cookies ~
1/2 pound (2 sticks) butter, softened
1 1/2 cups dark brown sugar
2 eggs
1/2 cup molasses
2 teaspoons apple cider vinegar
4 cups flour
4 teaspoons ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Frosting:
1 1/2 cups confectioner's sugar
2 Tablespoons butter
1 Tablespoons milk or cream
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Grease two cookie sheets.  Beat butter until creamy.  Add brown sugar and eggs.  Beat until well combined.  Add molasses and vinegar and beat thoroughly.  Sift together all the dry ingredients.  Add gradually to the butter mixture.  Using a 1 1/2 Tablespoon scoop, space cookies 2 inches on baking sheets.  Bake 10-12 minutes, until cookies have puffed and flattened, then appear slightly dry.  Allow to cool on baking sheet 1 minute, then transfer to cooling racks.  Cool completely before frosting.
Frosting:
In a small bowl mix all the frosting ingredients well.  Holding the cooled cookies upside down by the edges, dip the tops into the frosting. Allow to dry, frosting side up until frosting hardens.  Store between layers of wax paper in an airtight container. 

Haystacks

I need to apologize to Carianne. I haven't made these in at least 8 years and I forgot what was in them and how to make them. When she showed me a recipe similar to this one I didn't think it was it. I was wrong. Here is ours. For a recipe I have been making since before the girls were born, you would think I would remember it better.

Haystacks
In a large saucepan or kettle (keep in mind that you will be mixing the other ingredients in the pan later. You don't want to many dirty dishes when you are finished.)
2 cups granulated sugar
1/2 cup milk
1/2 cup butter
1/3 cup cocoa powder
Blend these ingredients together well. Boil for at least 3 minutes, stirring constantly.
Add to this mixture:
1/3 cup peanut butter (chunky or plain - your preference)
3 cups oatmeal
1/2 cup oatmeal
1 teaspoon vanilla
Mix well. If the mixture seems dry then add a little more peanut butter. It is like the mortar that sticks it all together. Drop onto a greased cookie sheet, waxed paper or parchment paper and let cool and dry. Store in a tight container in a cool dry place. These do not need to be refrigerated - in fact that makes them very sticky.

Note: I have a friend that makes this with different nut butters. She loves it with almond and hazelnut butter that she makes herself. Just tossing the idea out there. She says the almond butter one comes out like a cherry chocolate.

Rolo Cookies

These are a family favorite. I made them for a Church activity Monday evening and it made me sad. I realized I had never made them by myself before. I have always had a daughter helping me. It made me sad. They are good though!

1 cup granulated sugar
1 cup brown sugar
1 cup butter
2 eggs
2 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla
48 -56 Rolo Candies (this takes one bag plus one roll usually - just by two bags so you can snack on them!)

Beat sugars and butter until fluffy. Add vanilla and eggs to sugar mixture. Fluff together with a wire wisk the flour, cocoa, baking soda and salt. Add the flour mixture to the sugar mixture and blend well. Shape one Tablespoon cookie dough around a Rolo candy and place on an ungreased baking sheet (I spray it with cooking spray anyway after a bad experience). Bake for 7-10 minutes or until done. Cool for 2 minutes before removing from baking sheet. Cool on wire rack. Store in an airtight container.

Note: The original recipe says just after you roll the Rolo candy into the cookie dough to dip it in granulated or powdered sugar or granulated sugar combined with chopped nuts. I don't do that for a couple of reasons. The first reason is that too many people have nut allergies now so that I just don't add nuts anymore. The second reason is that while the powdered sugar is pretty on these - it gets all over even after baked. These are still a pretty cookie without the sugar and taste wonderful. You will get raves. These are well worth making and your friends will be impressed.

Orange Cookies

This was my Grandma Brugger's recipe (Myrl Brugger). She would make them at Christmas and Easter. They taste better if you can find 'juice' oranges instead of navel oranges because the rinds aren't as thick but either way they are wonderful. I hadn't made them for a while and one of the military students brought oranges from his trees in Arizona. They were juice oranges and I had to make this recipe. I brough the cookies to a 'Linger-longer' on Sunday and not one was left.

Cookie Dough:
1 1/2 cups sugar
1 cup butter or shortening (or mix it if you want)
3 eggs
1 cup sour cream (must be full fat sour cream)
1 orange, pulverized peel and all in the food processor
4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Mix together the sugar, butter, eggs, sour cream and all of the orange pulp but 1 Tablespoon. Mix well. Add the flour, baking powder, baking soda and salt. Drop by rounded teaspoon fulls onto an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool completely and frost.

Frosting:
1/4 cup butter
3 Tablespoons orange juice
1 Tablespoon orange pulp
Powdered sugar
Mix together the butter, orange juice, orange pulp and enough powdered sugar to make the frosting the right spreading consistancy. Frost the cooled cookies.

Note: I have made these cookies with lowfat sour cream and they come out dry and sticky. You need the extra fat in the sour cream for the cookies to come out right. Grandma Brugger had all the dairy products she desired because of Grandpa's dairy farm. She had never heard of low-fat anything in her lifetime. This is one recipe that has to be honored as she wrote it.