Sweet Treats By: Catherine Ehrling
Peanut Butter Chocolate Fudge Brownies What you’ll need: 1 c sugar ½ c flour 6 tbsp unsweetened cocoa ¼ tsp salt ¼ c vegetable oil 2 eggs 1 tsp vanilla
Peanut Swirl: 2 tbsp peanut butter 2-4 tbsp milk
Directions: Mix all ingredients, except those in the peanut butter swirl. Pour into a greased pan, and spoon the peanut mixture in the pan and swirl with knife or toothpick. Bake for 20 minutes at 350.
Colossal Cookies What you’ll need: ½c butter 18 oz old fashioned oats (uncooked) 1 ½c granulated sugar 1 c semi-sweet chocolate chips 1 ½c brown sugar 2 ½ tsp baking soda 4 eggs 1 tsp vanilla Directions: Heat oven to 350 F. In 8 qt sauce pot or large bowl, beat together butter and sugar; blend in eggs and vanilla. Add peanut butter; mix well. Stir in oats, chocolate chips, and soda. Mix well. On a lined baking sheet scoop scoop 1 in sized balls, and press with fork. Bake at 350 F for 10 - 12 minutes. Let cool and enjoy!
Oatmeal Cookie Pie What you’ll need: ¼ c butter ½ c sugar 3 eggs 1 c Karo light corn syrup 1 unbaked pie shell 1 c quick cooking oats (not instant)
1 tsp cinnamon 1 tsp ground cloves ¼ tsp salt 1 handful of raisins or walnuts
Directions: Cream butter and sugar. Add cinnamon, cloves, and salt. Mix, then add corn syrup and eggs, one at a time. Stir in oats and nuts. Pour in unbaked pie shell and bake for 1 hour at 350
Congo Squares What you’ll need: ⅔ c butter 1 c chopped nuts 1 lbs light brown sugar 1 package chocolate bits 3 eggs ¾ c flour 2 ½ tsp baking powder ¼ tsp salt Directions: Melt butter; stir in sugar until dissolved. Put in mixer and cool slightly, then add eggs one at a time. Sift and mix dry ingredients; add nuts and chips to this. Pour sugar and butter mixture into dry. Mix with a spoon. Put in a large greased baking pan, 13 x 9. Bake at 350 for 30 minutes or 325 for 25 minutes for a goey center
Brown Sugar + Sour Cream What you’ll need: Pound Cake
1 c softened butter ¼ tsp baking soda 1 c light brown sugar 2 c flour ½ c white sugar 1 c sour cream 2 eggs 1 ½ tsp vanilla 1 tsp baking powder 1 tsp salt Directions: In a large bowl, beat butter and sugars until light and fluffy. Add egg, and beat. Add baking powder, soda, and salt. Mix until combined and add the flour, until well mixed. And gently fold in sour cream and vanilla until combined. Bake at 350 for 55 minutes in a greased bundt tin.
Key Lime Pie
What you’ll need: 1 can condensed milk ½ tsp cream of tartar 4 egg yolks keep egg whites + separate 1 egg white ½ c lime juice 6 tbsp sugar 1 tsp lime peel 1 store bought graham cracker crust Directions: Beat 1 egg white stiff - fold into condensed milk, the 4 egg yolks and lime juice- Pour into crust. Beat remaining 3 egg whites and gradually add sugar and cream of tartar. Put over pie filling and seal. Brown in oven at 350.
Peanut Blossoms What you’ll need: 52 candy kisses 1 tsp vanilla ½ c shortening 2 tbsp milk ½ c peanut butter 1 ¾ c flour ½ c sugar 1 tsp baking soda ½ c brown sugar ½ tsp salt 1 egg Directions: Cream shortening, peanut butter, and sugar. Add egg, vanilla, and milk. Add flour, soda, and salt to mixture. Form dough into balls and place on ungreased cookie sheet. Bake at 375 for 10 minutes. Top with candy kiss (and press until cookie cracks around edge) as cookies cool from oven.
Pecan Sandies
What you’ll need: 1 c butter 6 tbsp sugar 2 c flour 1 tsp vanilla 1 c finely chopped pecans
Directions: Cream butter and sugar; add vanilla. Stir in flour and nuts. Pinch off small balls and bake 20 minutes on lined cookie sheet at 350. Roll in powdered sugar while warm.
Pralines What you’ll need: 1 c white sugar 1 c brown sugar 2 tbsp white Karo ½ c milk ½ tsp butter
Pinch of salt 1 c pecans
Directions: Mix together. Cook until soft boil-ball stage, add butter, beat until stiff. Drop by tsp onto wax paper.
Mississippi Mud Cake What you’ll need: 2 c sugar 2 sticks margarine 4 eggs ½ c flour ⅓ c cocoa ½ tsp salt 1 tsp vanilla
1 c chopped nuts or 1 tbsp crunchy peanut butter (optional) ½ bag of mini marshmallows Frosting: 1 stick margarine 1 tsp vanilla 5 tbsp cocoa 1 c chopped nuts 1 box powdered sugar ⅓ c evaporated milk
Directions: Cream together sugar and margarine. Add eggs and beat. Sift flour, cocoa, add salt. Mix and add vanilla and nuts. Pour into a greased oblong cake pan. Bake at 300 degrees for 30 minutes. Remove from oven and spread marshmallows evenly over top. Return to oven at 35 for 10 minutes. Let cool and frost. Frosting: Cream margarine and sugar. Add the rest of the ingredients and frost cake. Let set for 2 hrs before cutting
Pumpkin Pie What you’ll need: ¾ c sugar 1 ¼ tbsp butter 1 egg separated 1c pumpkin 1 tbsp flour
1 tsp cinnamon ¼ tsp nutmeg 1 tsp vanilla 1c whipping cream or half & half 1 unbaked pastry shell
Directions: Preheat oven to 350 degrees. Combine sugar, butter, egg yolks, flour, spices, vanilla, whipping cream. Beat until blended. Beat egg whites till stiff. Fold into pumpkin mixture. Pour into pie shell and bake at 350 for 10 -15 min. Then reduce temperature to 300 and bake for 45 min.
Pistachio Bars What you’ll need: 1 stick of margarine 1 c of flour 2 tbsp sugar ¼ nuts
Layer 2: 8 oz cream cheese ⅔ c powdered sugar ½ large size container Cool Whip
Layer 3: 2 packages of instant pistachio pudding 2 ½ c cold milk
Directions: Blend first layer ingredients until crumbly. Pat into 9 x 13 pan. Layer 2: Blend cream cheese with sugar, and fold in the Cool Whip. Spread over the crust. Layer 3: Prepare 2 packs of pudding with milk and spread over cheese layer. Cover remaining Cool Whip and chill thoroughly. Sprinkle nuts over top before serving
Ginger Snaps What you’ll need: ¾ c shortening ½ tsp salt 1 c light brown sugar 1 tsp ginger ¼ c molasses 1 tsp cinnamon 1 egg ½ tsp cloves 2 ¼ c sifted all-purpose flour 2 tsp soda Directions: Cream together first four ingredients until fluffy. Sift together dry ingredients; stir into molasses mixture. Form into small balls. Roll in granulated sugar, place 2 inches apart on greased cookie sheet. Bake at 375 for 10 minutes. Cool slightly-remove from pan. Makes 5 dozen, dough will last in freezer up to 3 months.
Pumpkin Bread What you’ll need: 15 oz pumpkin puree 2 tsp baking soda 4 eggs 1 tsp salt 1c vegetable oil 1 tsp cinnamon ⅔ c milk 1 tsp ground nutmeg 2 ¾ c sugar ¼ tsp ground cloves 3 ½ c flour Directions: Preheat oven to 350. In a large bowl, mix together pumpkin puree, eggs, oil, milk, and sugar until well combined. In a separate bowl, whisk together flour, cinnamon, nutmeg, cloves, salt, and baking soda. Then stir the dry ingredients into the wet until mixed. Pour batter into greased loaf or muffin trays and bake for 45 minutes or until golden brown.
Peanut Butter Pie What you’ll need: 9 0z Cool Whip ½ c powdered sugar 3 oz cream cheese 8 oz peanut butter 1 9 0z graham cracker crust Directions: Blend cheese and sugar until smooth. Add peanut butter and mix well. Add cool whip (save some for topping) and mix well. Place in crust and put in freezer for 2 hours. After thawing, keep what is left in refrigerator.
Kitchen Sink Cookie Bars What you’ll need: 2 c flour 2 eggs 1 ½ tsp salt 2 egg yolks 1 ½ tsp baking soda 1 tsp vanilla 1 ½ c light brown sugar 4 c old fashioned oats 1 c vegetable oil 2 c mix ins (nuts, chocolate, ¾ c butter, melted coconut, etc.) Directions: Whisk flour, salt, and baking soda in a medium bowl. Whisk brown sugar, oil, granulated sugar, and butter in a large bowl until combined. Add eggs, egg yolks, and vanilla; whisk until smooth. Stir in flour mixture just until combined. Stir in oats and mix-ins. Pour dough into a 9 x 9 dish and bake at 350 for around 15 minutes