Unplugged Cookie Recipe Exchange

[Wimpy]

Jim,
Thanks for the fudge recipe. I'm not familiar with "King syrup" but maybe I've lead a sheltered life. What is it?

I believe it is a north east thing. It's a brand of corn syrup.

http://www.carriagehousebrands.com/kingsyrup.html

 

[*NikkiBell*]

So what's everyone baking for Christmas?


I was thinking of trying these out tomorrow....

Red Velvet Cake Balls

 

[Wimpy]

So what's everyone baking for Christmas?

I was thinking of trying these out tomorrow....

Red Velvet Cake Balls

Five more batches of fudge (about 8 total), peanut butter cookies, and sugar cookies. Already did 2 batches of chocolate chip cookies.

Sent from my iPad using DISBoards

 

[BobbinWeez]

I made these for a cookie swap a few years ago and they were popular.

Quick and Easy Peppermint Cookies
1 roll (16.5 oz) Pillsbury Refrigerated Sugar Cookie Dough
1/4 cup All Purpose Flour
1 tsp Peppermint extract
20 round hard peppermint candies, crushed
1 1/2 cups of chocolate chips (White, Semi-sweet or Milk what ever your preference)
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Add in peppermint extract and 3/4 of the crushed peppermint candies, reserve some to sprinkle on top of finished cookies. Shape dough into 1 inch balls. Bake 10-14 minutes until edges are golden brown. Cool 1 minute on baking sheet then remove to cooling rack.While cookies are baking melt chocolate chips in microwave in 30 second intervals, stirring between each interval until melted Dip half of each cookie into melted chocolate and sprinkle reserved candies on top. Place dipped cookies onto a wax paper lined tray until set.

 

[1Grumpy9]

Yum, cookies! Here's my favorite for the holidays - I've already made a triple batch in advance of Thanksgiving...and they're gone.

Pumpkin chocolate chip cookies
(courtesy of allrecipes.com with some modifications)
I often double the recipe, which, depending on how big you make the cookies, gets you 6-7 dozen soft nummy fall-tasting cookies. Enjoy!

Ingredients:
1 cup canned pumpkin
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup canola oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips

Directions:

1. Combine pumpkin, sugars, canola oil, and egg. In a separate bowl, stir together flour, baking powder, spices, and salt. Dissolve the baking soda into the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

2. Add vanilla and chocolate chips.

3. Drop by spoonful on greased cookie sheets and bake at 350F (175C) for approximately 10 minutes or until lightly brown and firm.

Enjoy!

XO
Liz

I make something like this only instead of chocolate chips, I use butterscotch chips!! These cookies also freeze very well with parchment paper in between the layers.

 

[connie1042]

Buckeyes

1 stick of butter softened
2 cups of peanut butter
2 1/2 cups of powered sugar
3 cups of rice krispies
Mix all together, then roll into balls. Then dip into chocolate. Refrigerate until chocolate is hardened.
These are really easy and they go fast. Very sweet and rich!

 

[rznhal]

Maybe Royal Icing piped into star shapes & dusted with sanding sugar?

Or those little hard candies they sell at Joann's for cookie decorating? I think Wilton makes them??

 

[*NikkiBell*]

After watching today's show, it reminded me of the great thread we had going last year. I don't know about anyone else, but I'm about to start the baking bonanza in my house. What are your favorite recipes?

Last year's thread:

http://www.disboards.com/showthread.php?t=3025214

 

[Gracefulskinny]

Mine is a stupid easy, hard to mess up recipe. I call them Tuxedo Cookies

1 box of your favorite chocolate cake mix.
1 stick room temp butter
1 egg
2tbsp water
1 bag white chocolate chips (I sometimes use a bit closer to half a bag)

Mix together scoop out and bake at 350 for about 15-20 minutes (until toothpick comes out mostly clean)

cool on cookie rack.

I'll be experimenting this week with adding crushed candy canes and andes mints to it for a more christmasy cookie.

FYI this recipie works great for other things. Just swap out your cake mix for another flavor for different cookies.

 

[Stinasmom]

Any chance we can get the recipe for those layered brownies that Shaun made??

 

[WebmasterShaun]

Any chance we can get the recipe for those layered brownies that Shaun made??

I have the recipe for the brownies on the show notes page! The other recipes will make their way onto the page soon.

Show Notes:
http://www.disunplugged.com/2013/12/17/dis-unplugged-podcast-121713-orlando-show/

Sinfully Delicious Brownies:
http://www.disunplugged.com/2013/12/17/sinfully-delicious-brownies/

 

[Sarabi's Cubs]

After watching today's show, it reminded me of the great thread we had going last year. I don't know about anyone else, but I'm about to start the baking bonanza in my house. What are your favorite recipes?

Last year's thread:

http://www.disboards.com/showthread.php?t=3025214

Nikki,

Did you ever try those red velvet cake balls? Those looked yummy! Going to search for that recipe.

Laurie

 

[*NikkiBell*]

I am starting to gather my recipes for the big Christmas baking to be done over the next several days. What is everyone else making? I'd love to try something new.

 

[EastYorkDisneyFan]

one of my favorites we call butter fingers.

Recipe is a follows if you want to make them. Be warned butter is a main ingredient.

1/2 lb butter
5 tablespoons icing sugar
1 cup either almonds or walnuts
1 teaspoon vanilla
2 teaspoons cold water

Mix all of the above together. Nuts can be added separately or any way you like Roll into small "fingers" and bake at 300F until light brown, and roll in icing sugar.

We usually divide the dough in half and do half almond and half walnut. I always joke with my mom that I want to make more walnut ones (my favorite) then almond ones (her favorite) but they always come out even. Last year I wasn't actually paying attention and mixed the two together.

 

[samsteele]

Princess Jes: I looked all over the Boards and couldn't find our discussion from a week or so ago re exchanging Christmas/Holiday cookie recipes. Moderators, please feel free to move this post in time to another more relevant thread should it suit. Since I had my recipes out today, thought I'd kick this off with 2 Canadian family recipes. When I find it, I hope to later add an easy version of Upper Canada Butter Tart Squares. Easy because they are squares rather than having to make small, fiddly pastry tart shells.

Jes and international Disers, think you can easily source all of the below ingredients.

PS. Please everyone feel free to contribute their fav one or two family recipes whatever your nationality and Holiday Celebration. The more the merrier. If possible, please post family, time-tested recipes so that first-time bakers have the best chance of success. Should you make a typo/error in your recipe, please correct when you notice. Should you have a special story or origin behind your recipe, please let us know. Enjoy & let the baking begin!

Oatie Squares
1 cup Brown Sugar
1 tsp Baking Powder
2 cups Rolled Oats or Quick-Cook Oats
1/2 cup melted butter
1/2 tsp Vanilla (either extract or pure but extract is more practical & less $$)

Combine sugar, baking powder and oats in mixing bowl. Add butter and vanilla. Blend thoroughly and spread firmly in an ungreased 8x8 inch pan (a small square pan. Pyrex glass square pan is ideal). Bake at 375F for 8 to 10 minutes until golden brown. Cut in small squares while still warm. Notes: score your early square lines a 2nd time before removing squares with a fork. You will have some extra crumbs in the pan and these are perfect as an easy ice cream dessert topping. This is a super easy, fast square recipe. Because the pan is ungreased, you can actually mix all of your ingredients in the same cooking pan for easy clean-up.

Source: this is an old-fashioned Upper Canada square recipe (meaning province of Ontario before Canada became a nation upon Confederation in 1867). It uses a few, simple ingredients that most cooks had on hand in their pantry. Vanilla was a luxury at that time so this is a modern tweek. Likely origin is Scotland via Ulster (Northern Ireland) before arriving circa 1800 in Upper Canada.

Pucker-Up Lemon Squares
Crust:
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup butter (softened)

Topping:
1 cup + 2 tbsp granulated sugar
3 tbsp all-purpose flour
3 eggs
(1 fresh lemon: grate all the zest from lemon first + then squeeze all the fresh juice (reserve))
1/2 cup lemon juice (use fresh lemon juice from above + top up with bottled lemon juice if necessary)

1. Combine all ingredients for crust, mixing until crumbly. Press firmly into well greased 8 inch (20 cm) square cake pan. Bake at 350F (180C) for 15-20 mins, or until light golden.

2. In small bowl, whisk topping ingredients (including lemon zest and lemon juice) together until smooth. Pour over crust gently (pour over back of large spoon to ease liquid ingredients onto crust w/o damaging crust). Bake 30-35 mins longer or until set at 350F. Cool pan. Then refrigerate for 2+hrs. Cut into small squares.

Source: a modern Ontario year-round dessert recipe. Popular with cottagers (summer vacationers who either own or rent small bungalows on remote lakes in Central/Northern Ontario during our hot, humid summer months. A way to escape the heat of Toronto and Southern Ontario cities). However, the recipe has now found a home in our winter kitchens as part of our Christmas cookie recipe list.

 

[Princess Jes]

Oh!! I'll get a couple together tonight and post!
The aussie favourites are:
Choc Ripple Cake
Chocolate truffles

Both dead easy and super delicious!!

 

[samsteele]

As promised:

Butter Tart Slice
Crust:
1/2 cup margarine (eg Chefmaster cooking margarine not the low fat bread spread)
2 tbsp granulated sugar
1 1/2 cups all purpose flour

Mix and press firmly in a greased 9x9 inch square pan (small pan). Bake 5 mins at 350F.

Filling:
2 eggs
1 1/2 cups brown sugar
1/4 cup melted margarine
1 tbsp white vinegar
1 tsp vanilla (extract)
1 cup raisins (raisins are traditional but can sub crushed walnuts, pecans or crushed peanuts)

Mix all filling ingredients together. Pour gently over baked crust. Bake at 350F for a further 30-35 mins. Let cool. Slice into small squares. Notes: easier to slice if chilled in fridge for 1-2 hrs first. Serve hot/warmed with scoop of good quality vanilla ice cream. The filling can be very hot so be careful not to scald mouth.

Source: butter tarts are a quintessential Eastern English Canadian treat that date back to pioneer families in Upper Canada (Ontario). These squares are an easy take on butter tarts because you get all the flavour but skip the fussy pastry tart step. Ontario hosts "Butter Tart Trails" and "Butter Tart Festivals" across the province. Every family's recipe is a bit different so there can be a substantial variety. My family sticks to the traditional raisin recipe. Others prefer currants, sultanas and different types of nuts.

 

[Princess Jes]

That sounds yummy! But I can't help but notice... There's no actual butter in it! Can the marge be substituted for butter?

 

[Princess Jes]

Also, I had my niece over for dinner last night to give my sister some mummy time, so I didn't get around to posting my recipes, will try at lunchtime today.

 

[samsteele]

That sounds yummy! But I can't help but notice... There's no actual butter in it! Can the marge be substituted for butter?

I thought of this when posting the recipe but truthfully have never substituted butter in place of the cooking margarine. I always have a small tub of the (cheaper) cooking margarine in the back of my fridge so have only used the margarine in the recipe. No doubt this old fashioned recipe got cycled through my Mom's 1970s kitchen! This is my Mom's recipe so have never fooled with it.

I had a quick look online for recipes that used only butter and they are definitely out there. I don't have the links but if you were to google "butter tart squares robin hood canada" there is a recipe there that uses butter. But it also calls for corn syrup which is generally frowned upon when making butter tarts. Robin Hood is the name brand of a very good quality Cdn flour. There is another recipe on allrecipes.com - search for "butter tart squares" on their site and that one is much closer to my recipe save for the butter in lieu of margarine. I've never tried either of these recipes so not sure of how well they will turn out. I'm aware of the butter vs margarine health issues debate. However, I've always made my Mom's recipe with cooking margarine & they always turn out well. Best wishes!