3/4 c Butter flavored Crisco
1 1/4 c Firmly packaged light brown sugar
1/3 c Milk
1 1/2 ts Vanilla
3 c Quaker(R) Quik Oats (not instant or old fashion)
1 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Cinnamon
1 c Raisins
1 c Coarsely chopped Walnuts
Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes
Remove to kitchen counter. About 2 1/2 dozen cookies. VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool. MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half
To Make Cookies
2 cups flour
1 cup plus 1 tablespoon unsweetened cocoa powder
1 ¾ cups sugar
3/8 teaspoon baking soda
½ teaspoon salt
2 sticks plus 2 tablespoons butter, cubed and softened
5 tablespoons milk
1½ teaspoons vanilla extract
Preheat the oven to 350 degrees F and grease a baking sheet or line it with parchment.
In a large bowl or mixer, combine the flour, cocoa powder, sugar, baking soda, and salt.
Add the butter and mix until a dough forms.
Add the milk and vanilla and mix until the dough is smooth.
Mold the dough into one big block, wrap it in plastic or put it in a container, and refrigerate it for at least 30 minutes to overnight.
Roll out the dough to about ¼ inch thick. Cut out cookies with a round cookie cutter (or any shape you like). Place the cookies at least 1 inch apart on the baking sheet.
Bake for 8 to 10 minutes. If the cookies look a little soft when you take them out, don’t worry! They’ll firm up as they cool. Cool in the pan or move after a few minutes to a wire rack.
To Make Frosting
½ cup (1 stick) butter, softened
6 cups sifted confectioners’ sugar
½ cup whole milk
1 ½ teaspoons vanilla extract
In a bowl or mixer, cream the butter. Add the confectioners’ sugar 2 cups at a time, mixing well as you go. Add the milk and vanilla and mix until smooth and creamy.
Stick the frosting in the fridge for about 20 to 30 minutes to firm up before using. If you make it ahead of time to use another day, take it out of the fridge with enough time for it sit on the counter to soften, or stick it in the microwave for a short zap. The frosting keeps for up to 2 weeks.
To Make Chocolate Trucker Sandwich Cookies
If you’re using a piping bag, fill it 2/3 full with frosting. I like to use a star tip, but any tip will work. If you’re not using a piping bag, use a butter knife or small offset spatula.
Place a chocolate cookie upside down and put a nice dollop of frosting on the cookie. Place another chocolate cookie on top to make a sandwich. Press down gently to push the frosting out a bit. It’s so pleasing to see the frosting plump out to the edges of the cookies.
Let the sandwich cookies set for at least 15 minutes before stacking or placing in a container. The cookies well wrapped or in an airtight container will keep for 2 to 4 days.
Makes about 40 cookies
By: Myrna’s Yummy Cakes
lazy town – cooking bookThis icing/frosting is rich and yummy and is better served at room temperature. Once chilled it becomes hard and fudge like. It is a great base for black icing for decorating, the strong fudge flavor over powers the black paste coloring.
- 1/2 Cup Margarine, softened
1/2 Cup +1 Tbls Vegetable Shortening
5 Cups 10X Powdered Sugar
1 Cup Semisweet Chocolate Chips (Ghirardelli is my preference)
1 1/2 Tsp Vanilla
4 Tbls Milk
- Mix margarine and 1/2 cup shortening until blended. Slowly add 4 cups powdered sugar, vanilla and 2 tbls of milk until creamy, set aside. Melt chips with 1 tbs shortening, mix until syrup like. This can be done in microwave…do not over heat. Poor chocolate into icing and mix well slowly adding additional cup of sugar alternting with 1-2 tbs of milk. Mix until creamy. Add black color paste if desired. Spread onto your favorite cake. Makes about 4 cups of icing. Can be stored in refrigerator for up to 2 weeks. Allow icing to sit until room temperature, then mix before spreading on cake. After that, WALA! Enjoy!!
3 oz unsweetened chocolate
1/4 pound (1 bar or 4 oz) butter
2 medium eggs
2 cups flour (special for cake) sifted
2 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp salt
1 1/4 cups sugar
1 cup milk
1 tsp vanilla
- Grease two 9″ Cake Pans
- Using a double boiler, melt the chocolate over a low flame.
- Sift the flour, measured. Add baking powder, Baking Soda, salt and sifted three times.
- In a separate bowl cream the butter.
- Add sugar a little bit at the time, then add the eggs. Mix well after add each one.
- Add the melt unsweetened chocolate.
- Add 1 tsp vanilla to the milk.
- Add flour alternated with milk.
- Put the mix in the pans.
- Bake at 350 grades for 30 min.
Now follow the instruction to make the Cream filling for the Chocolate Cake.
- You will need:
1/2 cup sugar
4 tbs flour
1/4 tsp salt
1 1/2 cups milk
2 egg yolks beaten
1 tsp vanilla
- In a double boiler, put water to boil on the bottom .
- Combine sugar, flour and salt on the top of the boiler.
- Add milk and eggs.
- Beaten constantly for 10 minutes.
- Pullet out from hot, and when it get a little cold, add the vanilla.
- Let it cool a little bit and put it on top of 1 cake, and put the other cake on top of the first one.
- Iced and decorate the cake with Chocolate Icing.
Enjoy this cake, it is fun to do it an very tasty!
These Chocolate Vegan Cupcakes are filled with butter-cream icing and are covered with Marshmallow Fondant. They are Super Moist and Yummy!!
Ingredients (use vegan versions):
1.5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or brown sugar
0.5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this— making a great big mess.
4. Mix the wet and dry ingredients together until there aren’t any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn’t even have to be greased.
5. Bake at 350 degress Fahrenheit for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!! As you can see above!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Makes: 1 9×9 cake, Preparation time: 15 minutes, Cooking time: 30 minutes
- 2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels – divided use
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup LIBBY’S® 100% Pure
1/2 cup vegetable oil
1/2 cup milk
3 large eggs
1/2 cup Halloween candy corn (about 40 to 50 pieces)
1 (16-ounce) container prepared white frosting
- Preheat oven to 350ºF (175ºC). Paper-line 20 muffin cups.
- Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Combine flour, baking soda and salt in small bowl. Beat sugar, pumpkin, oil, milk and eggs in large mixer bowl until smooth. Beat in melted chocolate. Stir in flour mixture. Spoon into prepared muffin cups, filling 2/3 full.
- Bake for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to racks to cool completely. Frost cupcakes and top with pieces of Candy Corn Bark.
- For Candy Corn Bark and Frosting: Line baking sheet with wax paper.
- Microwave remaining morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Pour onto prepared baking sheet. Spread into 8-inch square. Sprinkle with candy corn. Tap sheet several times to settle candy corn into chocolate. Refrigerate for 20 minutes or until firm. Break into 20 pieces.
- Combine frosting with red and yellow food coloring in medium bowl to create orange colored frosting, if desired. Frosting may also be left white.
Makes 20 cupcakes.
Estimated Times: Preparation 20 min |Cooking Time 22 min | Cooling Time – 30 min cooling |
Tip: Bark can be made the day before hand and kept in the refrigerator.