Crispy Cobbler

 Source: Siguirimama on SL Forums

"I've got dessert, too.
I have lots of recipes that I like alot but for me to LOVE it, it has to be both scrumptious and super easy.
Crispy cobbler, though I know it's not a true cobbler."

Melt in an 8"x8" pan:

• ⅓ cup butter

In a bowl, mix:

• 1 cup flour
• 1 cup sugar
• 2 tsp. baking powder
• ⅛ tsp. salt

Add:

• ¾ cup milk

Spread in pan with melted butter:

• 3 cups fresh, frozen, or canned fruit (I love it with canned pears)

Pour batter over top

Bake 375º for 40 minutes or til golden and crisp.

Best served slightly warm with a little ice cream.  YUM.

Drommar (Dreams)

 Sources: Nancy Ramberg, Harold Johanson, Naemi Johanson

½ cup butter (1 stick)

½ cup vegetable oil

1 cup sugar

2 cups flour

1 tsp. ammonium carbonate

½ tsp. vanilla*

¾ tsp. almond flavoring*

*flavoring can be altered to your own taste  

Directions:

Beat butter, oil and sugar until light and "fluffy".  Mix flour with ammonium carbonate in a separate bowl.  Then gradually add this to butter mix and beat until smooth.  Lastly add flavorings.

Form dough into small balls (size of a marble) and bake at 350º for 8 - 10 minutes, but  keep watching as they bake quickly.

Chocolate Mousse Pie with Joe-Joe's Crust

Source: Trader Joe's Cooking Blog

Serves: 12

Prep and Cook Time: 15-29 minutes, not including chill time

Chill Time: 4 hours or overnight

Ingredients

• 28 Joe-Joe's Cookies (2 rows out of the package) (Or sub Oreos)
• ¼ cup melted unsalted butter (10-20 seconds in microwave or low heat on stove)

Filling

• 12 oz Semi-Sweet Chocolate Chips
• 14 oz Coconut Milk (light or regular, or coconut cream)
• 4 T. pureed Avocado

Instructions

• Preheat to 350º
• Crush cookies in a food processor until fine crumbs. Pour melted butter and pulse until combined.  Press crumbs firmly into a pie plate, using a glass to press and compact 
• Bake crust for 5-7 minutes.  Cool completely.
• Melt chips on stove or microwave. (Zap for 1 min and then in 30 sec increments, stirring in between, until smooth.
• Immediately blend for 20-30 seconds in blender until smooth: coconut milk, avocado and melted chocolate
• Put filling in crust, chill for 4 hours or overnight.  
• Optional: Serve with whipped cream and/or strawberries.

Soft Ginger Cookies

Source: Johannah Banham
Cream together:

• 1 cup butter and 2 1/2 cups sugar
• Add & beat:

• 3 eggs
• 3/4 cup molasses

Sift & mix in:

• 6 cups flour
• 1 Tbsp. baking soda
• 1 Tbsp. cinnamon
• 1 Tbsp. cloves
• 1 Tbsp. ginger
• 1 tsp. salt

Roll into 1" balls, then roll balls in sugar.

Bake on ungreased sheet @ 375º for 10 minutes or less.

Take them out when they are soft and puffy looking and barely browned.  They fall and crack as they cool.

Pistachio Stuff

Source: Kathy Stockey

• 50 Ritz crackers
• 1 stick butter
• 1 quart vanilla ice cream
• 2 boxes instant pistachio pudding
• 1 1/2 cups milk
• 12 oz Cool Whip

1. Crush crackers, melt butter, combine, press into a 13"x9" pan.
2. Bake at 350º for 10 minutes.  Cool completely.
3. Mix milk, pudding, ice cream; then spread on cooled crust.
4. Chill 1 hour, then cover with Cool Whip.

Mini Blinis

Yield: 3 dozen

• 1 loaf white bread
• 1 egg yolk
• 8 oz. cream cheese, softened
• 1/4 cup sugar
• 1/2 cup sugar + 1 tsp. cinnamon
• 1/4 cup butter, melted

1. Trim crust from bread.  Flatten with a rolling pin.
2. Combine cream cheese, 1/4 cup sugar, and egg yolk.
3. Spread mixture on bread slices and roll up.
4. Dip each roll in butter, then cinnamon/sugar mixture.
5. Place on a cookie sheet and freeze for 2 hours, then transfer to an airtight container.  
6. When ready to use, bake at 400º for 10-12 minutes.  

Chocolate Sauce

Source: Margaret Kaiser

Melt in a double boiler:

• 1 cup chocolate chips 
• 1/2 cup butter

Slowly add:

• 2 cups powdered sugar
• 1 1/3 cup evaporated milk

Boil gently and stir about 5 minutes.

Remove from heat and add 1 Tbsp. vanilla.  

Jello Jigglers

• 2 (6 oz. each) packages Jello
• 3 envelopes unflavored gelatin
• 3 cups water
• 1/2 cups sugar

1. Dissolve the unflavored gelatin in 2 1/2 cups cold water.  
2. Bring 1/2 cup water and sugar to a boil, then add the Jello.
3. Combine the mixtures, and pour into a pan. 
4. Allow to chill about 2 hours until set.  Cut into squares.  

Tropicana Knox Blox

• 3 envelopes unflavored gelatin
• 1 1/2 cup orange juice
• 1 1/2 cup orange juice, heated to boiling
• 2 Tbsp. sugar or honey (optional)

1. In a medium bowl, mix gelatin with cold juice.
2. Add hot juice and stir until the gelatin is completely dissolved and stir in sugar.  
3. Pour into an 8" or 9" pan.
4. Chill until firm.  Cut into squares.  

Candied Orange Peel

• 8 navel oranges (about 4.5 lbs.) OR 14 lemons, same weight
• 4 cups sugar
• 1 cup water

Using a paring knife, quarter the fruit lengthwise, cutting through the peel only.  Remove each quarter of peel from the fruit.  (Use fruit for another purpose.)

Place the peels into a 4 to 6 quart pot and cover with cold water.  Bring to a boil, uncovered, and simmer for 10 minutes.  Drain and allow to cool.  

Using a tablespoon, carefully dig out most of the white pith on the peels and discard.  Julienne the peels lengthwise into 1/4" strips and set aside.  

Return the pot to the burner an add 2 cups sugar and 1 cup water.  Heat to dissolve the sugar.  Add the julienned peel and simmer gently, covered, 45 minutes.  Stir occasionally.

Remove the peel to drain on a fine mesh cooling rack with a pan underneath.  Spread the peel out so it will drain evenly.  Allow to cool and dry out 1 hour.  

Place the drained dried peel in a large bowl and toss with remaining 2 cups sugar until evenly coated.  Sift the excess sugar through your hands.  Place the sugar-coated peel on a baking sheet and allow to dry overnight.  Store in canning jars up to 2 weeks.  

Coconut Joys

Source: Ann Young
Yield: 3 dozen

• 2 cups powdered sugar
• 1/2 cup butter
• 3 cups coconut
• 1/2 cup chocolate chips, melted

1. Melt butter, remove from heat, add sugar and coconut.  Mix well.
2. Shape into balls.  Make indentations in the center of each one and place on a cookie sheet.  
3. Fill centers with melted chocolate. 
4. Chill until firm and store in the refrigerator.  

Peanut Butter Cups

Source: Ann Young

• 1/2 cup butter, softened
• 1 cup peanut butter
• 3/4 cup powdered sugar

Combine butter and peanut butter with a mixer, add sugar until the consistency of soft playdough.  Roll into balls or press into molds, then dip into chocolate.

Turtle Brownies

• 18 1/4 oz. box German chocolate cake mix
• 3/4 cup butter
• 2/3 cup evaporated milk
• 1 cup chopped pecans
• 14 oz. caramels
• 6 oz. chocolate chips

1. Preheat oven to 350º.
2. Combine cake mix, butter, 1/3 cup evaporated milk, and nuts.
3. Press half of the mixture into a 13"x9" pan.  Bake for 6 minutes at 350º.
4. Melt caramels with the other 1/3 cup evaporated milk.
5. Remove the bottom from the oven, and sprinkle chocolate chips over it.  
6. Spread the caramel over the chips.
7. Spoon the remaining dough over the top and spread as well as you can to cover the caramel.
8. Return to the oven, bake 12-18 minutes.  
9. Cool and cut into squares.  

Mock Heath Bars

• 1 package graham crackers
• 2 sticks of butter (1/2 lb.)
• 1 cup brown sugar
• 12 oz. chocolate chips
• 1 cup chopped pecans

1. Preheat oven to 400º.
2. Line cookie sheet with parchment paper or foil and spread crackers to cover the entire pan.  
3. Melt butter and sugar, boil for 3 minutes.
4. Pour over crackers and bake for 7 minutes.
5. Remove from the oven and sprinkle with chocolate chips.  Let sit until they melt, then spread out and sprinkle with nuts.
6. Cool, break into pieces and keep in an air tight container.  

Scotcheroos

• 1 cup light corn syrup
• 1 cup sugar
• 1 cup peanut butter
• 4 1/2 cups Rice Krispies
• 6 oz. butterscotch chips
• 6 oz. chocolate chips

Combine corn syrup and sugar in a saucepan.  Bring to a boil and remove from the heat.  Stir in peanut butter, then add Rice Krispies.  Mix well an press into a greased 13"x9" pan.  Melt the chips in a double boiler and spread over the bars.  Let cool, and enjoy.  

Santa's Whiskers

Source: Wendy Wetzel
Yield: about 80 cookies

• 1 cup butter
• 1 cup sugar
• 2 T. milk
• 1 tsp. vanilla
• 2 1/2 cups flour
• 1 cup finely chopped red and green candied cherries
• 1/2 cup finely chopped pecans
• 1 cup flaked coconut

Beat butter until softened.  Add sugar and beat until fluffy.  Add milk and vanilla and beat well.  Add flour and beat until well mixed.  Stir in cherries and pecans.  Shape into three 7" rolls.  Roll in coconut to coat.  Wrap and chill several hours or overnight.  

Cut into 1/4" slices.  Place on ungreased cookie sheet.  Bake at 375º about 12 minutes or until lightly brown around the edges.  Remove and cool. 

Mormor's Brown Pepparkakor Cookies

• 1 1/2 cups butter
• 2 cups sugar
• 1 tbsp. dark Karo syrup
• 3/4 tsp. cloves
• 3/4 tsp. ginger
• 1 tsp. cinnamon
• 1 scant tbsp. baking soda
• 1 egg
• 4 cups flour

Cream the butter and sugar together.  Mix in the spices.  Add syrup and egg.  Dissolve soda in a little water and add flour.

Let stand in the refrigerator overnight.  Roll out very thin and cut out.  Bake at 350º for 8 to 10 minutes until brown.

Chocolate Chip Cookies

Source: Kris Irons

• 1 cup sugar
• 1 cup firmly packed brown sugar
• 1 cup butter, softened
• 2 eggs
• 1 1/2 tsp. vanilla
• 1 tsp. baking soda
• 1 tsp. salt
• 3 cups all purpose flour
• 12 oz. semi sweet chocolate chips

1. Preheat oven to 375º
2. Mix butter and sugars
3. Add eggs, then vanilla
4. Mix in a separate bowl, dry ingredients.
5. Incorporate flour mixture into wet mixture.
6. Add chips.
7. Bake for 9-11 minutes.

Chocolate Caramel Bars

Source: Jenny White / Taste of Home Magazine
Yield: 4 ½ dozen

• 2 ¼ cups flour, divided by 2 cups, ¼ cup
• 2 cups quick oats
• 1 ½ cup brown sugar
• 1 tsp. baking soda
• ½ tsp. salt
• 1 ½ cups cold butter
• 2 cups chocolate chips
• 1 cup pecans, chopped
• 12 oz. jar caramel ice cream topping

1. Combine: 2 cups flour, oats, brown sugar, baking soda, and salt.
2. Cut in butter until crumbly. Set aside half of the mixture.
3. Press other half into a greased 13”x9” pan. Bake @ 350º for 15 minutes.
4. Sprinkle chocolate chips and nuts over hot layer.
5. Whisk caramel and ¼ cup flour together until smooth. Drizzle over as the next layer.
6. Top with the reserved dough crumbs, spreading them over evenly.
7. Bake for 18-20 minutes until golden brown.
8. Cool on a wire rack for 2 hours before cutting.

My Man's Cookies

Source: Vanguard Cookbook

• 1/2 c. Crisco
• 1 egg
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 c. coconut
• 1 c. flour
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1/2 tsp. soda
• 1 tsp. vanilla
• 1/2 c. nuts
• 1 c. oatmeal

1. Cream Crisco and sugars; beat in egg.
2. Add flour, soda, baking powder and then last ingredients. 
3. Bake at 375º.