Recipe Tag: djl

Deana’s Corn Flakes Drops

Break up toffee bars.

Melt 1st three ingredients together and then add cornflakes.

Usually double the recipe

Bruschetta

Mix ingredients in bowl. Cut baguette into 1-inch slices. Spread over bread and bake for 15 minutes.

Christmas Ribbon Squares

Combine crushed vanilla wafers and butter, press into a 13 by 9 inch pan.

Bake at 350 °F for 10 minutes. Cool.

Chewy Double Chocolate Cookies

Cream butter and sugar until fluffy.  Add eggs and vanilla; beat well.

Combine flour, cocoa, soda and salt; blend into creamed mixture.

Stir in chocolate chips.

Drop onto un-greased cookie sheet. Bake at 350 °F for 8 to 9 minutes.

Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.

Italian Bread Wedges

Bread:

Mix all  bread ingredients in a large bowl. Knead in 1/2 cup flour if needed. Form a ball. Cover and let rise for 30minutes.

Punch down and spread on a pizza pan.

Topping:

Brush Italian dressing on dough. Mix spices together and sprinkle evenly on top. Sprinkle with mozzarella and parmesan.

Bake at 400 -425 °F (215 °C) for 15 min.

Cut into wedges and serve.

Best Chocolate Chip Oatmeal Cookies

Cream the sugars and margarine together.Add eggs, vanilla and milk.

Stir in dry ingredients and chocolate chips.

Drop onto well greased cookie sheets.

Bake at 350 °F until lightly browned, about 10 minutes.

Makes about 5 dozen.

Popcorn cake

Melt sugar, syrup and butter in pot until it comes to a rolling boil(approx.5-7 min)

Add vanilla and salt and stir.

Pour over popcorn and mix.

Press into a buttered pan and serve.

Chocolate Chip Cookies (Holy Cross)

Preheat the oven to 375 °F. Grease several baking sheets and set aside. Place oats in a food processor or blender and grind to a fine powder. Set aside.

Stir together flour, baking soda, baking powder, and salt. Place butter in a large mixing bowl and beat until lightened. Add granulated and brown sugars, and beat until fluffy and smooth. Beat in egg and vanilla. Add dry ingredients and beat until well blended. Add oats, chocolate chips, and nuts (if used) and stir until distributed throughout.

Roll dough pieces between palms to form 1½-inch balls. Space balls about 2½ inches apart on baking sheets. Flatten slightly with the heel of the hand.
Place in upper third of the oven and bake for 8 to 10 minutes, or until just tinged with brown. Reverse baking sheets from front to back halfway through baking to ensure even browning. Be very careful not to over bake.

Remove baking sheets from the oven and let stand for 3 to 4 minutes. Using a spatula, transfer cookies to wire racks to cool.

Store in an airtight container for up to a week. Freeze for longer storage.

Makes about 30 3-½” cookies..