Category Archives: Deserts

Coca-Cola Cake

Ingredients:
1 cup Coca-Cola
1/2 cup oil
1 stick Margarine
3 tablespoons cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanillaFrosting:
1/4 pound Margarine — softened
3 tablespoons Cocoa
6 tablespoons Cream — or milk
1 teaspoon vanilla
1/2 cup Pecans — (1/2 to 1) chopped
1 pound Confectioners’ sugar — sifted
Directions:

In a sauce-pan bring Coca-Cola, Oil, Margarine, and Cocoa to a boil. Mix the sugar, flour and salt. Pour in the boiling liquid and beat well. Add the eggs, Buttermilk, soda and vanilla and beat well. Pour into a greased and floured sheet cake pan. Bake at 350 degrees for 20-25 minutes.

Frosting:
In a saucepan, combine the butter cocoa, and milk and heat until the butter melts. Beat in the remaining ingredients and Spread on the hot cake. Cool and cut.

 

Grandma’s Peanut Butter Big Cookies

Ingredients:

1/2 cup vegetable shortening

1/2 cup Peter Pan peanut butter

1 1/4 cups packed dark brown sugar

1 egg

1 teaspoon vanilla

3/4 teaspoon salt

1 1/2 cups all-purpose flour

2 teaspoons baking soda

Directions:

1. Preheat oven to 275 degrees.

2. Beat shortening, peanut butter, brown sugar, egg, vanilla, and salt together in large bowl until smooth.

3. In a separate bowl combine the flour and baking soda. Slowly add the dry mixture to the wet mixture while beating.

4. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20 minutes. Be careful not to overcook, or the cookies will not be chewy and you may negatively impact the full enjoyment potential of the product.

Servings:
Makes 14 to 16 cookies.

 

Ben & Jerry’s fresh Georgia peach ice cream

Ingredients:

2 cup Ripe peaches — finely chopped

1 1/4 cup Sugar

1/2 Juice of lemon

2 large Eggs

2 cup Heavy or whipping cream

1 cup Milk

Directions:
The best way to capture the elusive flavor of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready.
Servings:
Makes 1 generous quart.

 

Auntie Anne’s Pretzels

Auntie Anne’s Pretzels
Ingredients:

1 1/2 tsp Yeast

1/2 tsp Brown sugar

1 tsp Salt

1 1/2 cups Water

4 cups Bread flour

2 tsp Baking soda

2 cups Warm water

1/2 lb Butter

2 Tbsp Honey

White sugar Brown sugar.

Directions:

1.)Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour. Knead well. Let rise for about one hour. Grease baking sheet.

2.)Mix baking soda and warm water. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle.

3.)Dip pretzels in warm water and baking soda mixture and put on baking sheet. Bake at 425F for about 12 minutes. While still hot, brush with melted butter and honey. Sprinkle with white and brown sugar (approx. half and half mixture).

Nabisco’s Oreo Cookies

Nabisco’s Oreo Cookies
Ingredients:

1 18.25-ounce pkg. Betty Crocker chocolate fudge cake mix

3 tablespoons shortening, melted

1/2 cup cake flour, measured then sifted

1 egg

3 tablespoons water

2 tablespoons brown paste food coloring (optional)

Directions:

1. Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.

2. Preheat oven to 350 degrees.

3. On a lightly floured surface roll out a portion of the dough to just under one 16th of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good). Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes. Remove wafers from the oven and cool completely.

4. As the cookies bake, make the filling (recipe in More Top Secret Recipes on page 68).

5. When the cookies have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies. Makes 108-116 wafers; for 54-58 sandwich cookies.

This is an optional step to help recreate the color of the original cookie. If you do not use the paste food coloring be sure to change the amount of water added to the wafer cookies from 3 tablespoons to 1/4 cup. The food coloring gives the cookies the dark brown, almost black color. The coloring can be found with cake decorating supplies at art supply and craft stores.

Servings:
Other Notes:
If the dough seems too tacky, you can work in as much as 1/4 cup of flour as you pat out and roll the dough. Use ust enough flour to make the dough workable, but not tough.

Mrs Field’s Lemon Chocolate Chip Buttons

Mrs Field’s Lemon Chocolate Chip Buttons
Ingredients:

2 cup Flour

1/2 teaspoon Soda

1 ts Ground coriander

3/4 cup Butter, softened

1 cup Sugar

2 large Eggs

1 1/2 teaspoon Lemon extract

1 1/2 cup Miniature chocolate chips

Directions:
Preheat oven to 300* F. In a medium bowl combine flour, soda and coriander with a wire whisk, set aside. In a large bowl cream butter and sugar with an electric mixer at medium speed to form a grainy paste. Add eggs and lemon extract, and beat well. Scrape down sides of bowl. Add the flour mixture and the chocolate chips, and blend at low speed just until combined. Drop dough by teaspoons onto ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes on center rack of oven. Do not brown. Immediately transfer with a spatula to a cool surface.
Servings:
48 servings

Mrs Field’s Apple Oatmeal Cookies

Mrs Field’s Apple Oatmeal Cookies
Ingredients:

2 1/2 cup Flour

1 cup Quick oats (not instant)

1/2 teaspoon Salt

1 teaspoon Soda

1 teaspoon Cinnamon

1/4 teaspoon Cloves

2 teaspoon Grated lemon zest

1 cup Dark brown sugar, packed

3/4 cup Butter

1 large Egg

1/2 cup Unsweetened applesauce

1/2 cup Honey

1 cup Fresh apple, peeled and Finely chopped (1 med apple)

1 cup Raisins (6 oz)

Topping:

1/2 cup Quick oats

Directions:
Preheat oven to 300*F. In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside. Cream sugar and butter together in a large bowl using an electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined. Dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden.
Servings:
48 servings

Mrs Field’s Apple Oatmeal Cookies

 
Mrs Field’s Apple Oatmeal Cookies
Ingredients:
2 1/2 cup  Flour1 cup  Quick oats (not instant)

1/2 teaspoon Salt

1 teaspoon Soda

1 teaspoon Cinnamon

1/4 teaspoon Cloves

2 teaspoon Grated lemon zest

1 cup  Dark brown sugar, packed

3/4 cup  Butter

1 large Egg

1/2 cup  Unsweetened applesauce

1/2 cup  Honey

1 cup  Fresh apple, peeled and Finely chopped (1 med apple)

1 cup Raisins (6 oz)

Topping:

1/2 cup Quick oats

Directions:
Preheat oven to 300*F. In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest.  Mix  well and set aside. Cream sugar and butter together in a large bowl using an electric  mixer.  Add  egg,  applesauce  and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low  speed until just combined. Dough will be quite soft. Drop by rounded tablespoons  onto  ungreased  baking  sheets,  1  1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden.
Servings:
48 servings

Mrs Field’s Malted Milk Cookies

Mrs Field’s Malted Milk Cookies
Ingredients:
1/8 cup  All purpose flour

3/4 cup  Plain malted milk powder

1/2 teaspoon Baking soda

1/4 teaspoon Salt

1 cup  White sugar

1/2 cup  Light brown sugar; firmly

1 cup  Salted butter; softened

2 lg Eggs

2 teaspoon Pure vanilla extract

2 tablespoon Sweetened condensed milk

12 oz Milk choc. chips

Directions:
Preheat oven to 300. In medium bowl combine flour, malted milk powder, soda and salt. Mix well with  a  wire  whisk.

Set aside Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla and condensed milk, and beat at medium speed until  light and fluffy. Add the flour mixture and choc. chips, and blend at low speed until just combined. Do not overmix.  Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 24-25 minutes until cookies  are  slightly brown along the edges. Transfer cookies immediately to a cool surface with a spatula.

Servings:
42 servings

Almond Roca Gourmet Popcorn

Almond Roca Gourmet Popcorn

Ingredients:

  • 3 quarts Popped Popcorn (plain)
  • 1/2 C. Butter
  • 1/2 C. Brown Sugar
  • 1/2 C. Sugar 1/2 tsp. Salt
  • 1/2 C. Light Corn Syrup
  • 5 oz Bag Sliced Natural Almonds
  • 1/4 tsp. Baking Soda
  • 1 1/2 Tbsp. Butter Flavoring

Place popped popcorn in a large roasting pan that has been sprayed with a none stick spray and set aside. In saucepan on low heat mix sugars, butter, salt, and corn syrup. Let mixture come to a soft boil and place lid on pan for 30 seconds. Remove lid and stir with clean spoon. This is done so all sugar and salt crystals are dissolved and none get back in the mixture. Turn heat down and let boil gently with out a lid for 5 minutes stirring constantly. When 5 minutes are up remove from heat and stir in baking soda. Syrup will foam but this is normal. Stir until baking soda is completely dissolved. Add butter flavoring and stir. Pour over pop corn slowly stirring popcorn constantly, coating all the popcorn gently. When popcorn is coated, pour almonds in and stir well. Place in a preheated oven at 225 degrees for 1 hour. Popcorn needs to be stirred and mixed through every 15 minutes. When popcorn is finished baking pour onto a none stick service and let cool.

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