Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.

Butter Cookies

Chocolate Biscotti

Ingredients:
5 cups flour
1 1/2 cups cocoa powder
2 tbsp baking powder
1 cup butter
2 cups sugar
6 eggs
1 tbsp vanilla extract
2 cups chocolate chips
Melted chocolate to garnish
Method:
Preheat oven to 400F.
In a bowl, cream the sugar and butter with an electric beater.
Beat in eggs, one at a time, until smooth. Add vanilla extract.
In another bowl, sift together the dry ingredients and add to the egg mixture. Stir in chocolate chips.
Shape the dough into 6 longs loaves and brush with beaten egg yolk. Place in oven and bake for 25 minutes.
Remove from oven and let cool completely. Cut each loaf into 1 inch slices and place back on baking sheet.
Reduce heat to 350F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool.
Melt the semi-sweet chocolate, and drizzle over the biscotti.

Buttery Chocolate Chip Cookies
Ingredients:
1 ½ cups butter or margarine, softened
1 ¼ cups granulated sugar
1 ¼ cups packed brown sugar
1 tablespoon vanilla essence
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package semi sweet chocolate chips
Method:
Heat oven to 350 degrees F.
In a bowl, mix butter, sugars, vanilla essence and eggs using a spoon.
Stir in flour, baking soda and salt. Then add in chocolate chips.
Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto a non-greased cookie sheet.
Bake 12-15 minutes.
Cool slightly and serve.

Banana Chocolate Chip Cookies

Ingredients:
1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup mashed ripe banana
1/2 teaspoon vanilla essence
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
6 ounces chocolate chips
Method:
Cream butter and sugar with an electric beater until light and fluffy in a bowl.
Beat in the egg, banana and vanilla.
In another bowl, combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.
Place in a greased baking sheet with a tablespoonfuls 2 in. apart.
Bake at 350° for 9-11 minutes.
Serve warm.

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Ingredients:
1/4 cup margarine softened
1/2 cup fat free buttermilk
1 teaspoon pure vanilla extract
2 egg whites whipped
1 1/2 cup unbleached flour
1/2 cup cocoa powder sifted
2/3 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons powdered sugar sifted
Method:
1.Preheat oven to 350F.
2.Prepare baking sheets with cooking spray; set aside.
3.In a mixing bowl, combine margarine, buttermilk, vanilla extract and egg whites.
4.In another mixing bowl, combine flour, cocoa powder, sugar, baking soda and salt.
5.Mix wet ingredients with dry ingredients just until moistened.
6.Drop dough by tablespoonfuls, 2″ apart onto prepared baking sheets.
7.Bake for 7 minutes. Sprinkle with powdered sugar.
30 servings; 58 Calories; 2g Fat (26% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 77mg Sodium
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Ingredients:
1 cup packed light brown sugar
1 cup white sugar
1 cup butter
2 eggs
3 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
1 8 ounce package cream cheese
4 cups confectioners’ sugar
1 cup chopped pecans
Method:
1.Preheat oven to 375F.
2.Cream together white and brown sugars, butter or margarine, eggs, baking soda, salt and vanilla.
3.Spoon in flour and mix well.
4.Mix in 1 cup chopped pecans.
5.Drop by teaspoon onto cookie sheets.
6.Bake 8 to 10 minutes.
7.Let cookies cool, then place filling on one cookie and put together like a sandwich.
8.To Make Filling: Mix together cream cheese, confectioner’s sugar and 1 cup chopped pecans .
9.Spread on cooled cookies. Makes 4 dozen.
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]]> http://www.2tastyfood.com/2009/09/24/cream-cheese-cookies/feed/ 0 http://www.2tastyfood.com/2009/07/31/apple-cheese-tart-recipe/ http://www.2tastyfood.com/2009/07/31/apple-cheese-tart-recipe/#comments Fri, 31 Jul 2009 10:19:54 +0000 admin http://www.2tastyfood.com/?p=1162

CRUST:
1 cup (140 grams) all-purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) sugar
1/2 cup (1 stick) (113 grams) cold unsalted butter, cut into small pieces
FILLING:
One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
TOPPING:
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon (2 grams) ground cinnamon
4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)
1/3 cup (35 grams) sliced almonds
Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven.  Grease (or spray with Pam) a 9 inch (22 cm) springform pan.
CRUST: In the bowl of your food processor place the flour and sugar.  Pulse to blend together.  Add butter and pulse until dough just begins to come together.  Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan.  Cover with plastic wrap and place in refrigerator while you make the filling.
FILLING: In a food processor process the cream cheese until smooth.  Add the sugar and mix well.  Blend in the egg and vanilla extract and process until smooth.  Remove the crust from the fridge and pour in the filling.  Return to refrigerator while you prepare the topping.
TOPPING: Combine the sugar and cinnamon in a large bowl.  Toss the sliced apples in the sugar mixture.  Spoon the apples evenly over the cream cheese layer and sprinkle with almonds.  Place the springform pan on a larger baking sheet to catch the drips.
Bake at 450 degrees F (230 degrees C) for 10 minutes.  Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set.   Remove from oven and place on wire rack to cool.  Sprinkle with confectioners sugar and serve at room temperature.  Leftovers can be covered with plastic wrap and refrigerated.

1 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 egg yolk
1 cup self-rising flour
6 1-1/2 ounce Hershey bars, broken
1 cup chopped almonds
Preheat oven to 325F. Spray a 13×9-inch baking pan with non-stick vegetable spray.
In a large mixing bowl, cream butter and sugars until light and fluffy. Add egg yolk; beat until blended. Stir in flour until blended. Spread evenly in prepared baking pan.
Bake for 25 minutes. Sprinkle broken chocolate bars over the top of hot cookies. Place in oven for 1 minute or until melted. Spread quickly over the cookies. Sprinkle with chopped almonds. Cool in baking pan on a wire rack. Cut into bars.