Friday, February 13, 2009

Sugar Cookies

The following recipe is my all time favorite Sugar Cookie!!!! My mother every Valentines and Halloween made them. We use to take them to our class parties!

2 Cups Butter or Margarine
2 Cups Sugar
4 Beaten Eggs
1 tsp. Vanilla
1 Cup sour cream
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
7 Cups Flour

Cream together butter and sugar, add in beaten eggs, vanilla and sour cream. Add in all dry ingredients except flour. Slowly add flour a cup at a time. Dough will be a little sticky. Put into fridge and let chill overnight or at least 4 hours.

Roll dough out onto floured counter and cut desired shapes. Bake at 375 for 8 minutes (if using a stone the first batch will be about 10 minutes)

Frost with cream cheese frosting and decorate.

Sunday, February 8, 2009

Fruit Pizza

Fruit Pizza

1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, bananas, kiwi, blueberries, (any fruit really)

Preheat oven to 350° F.
Place dough on round baking stone and cook 18-20 minutes until golden brown. Remove from oven and cool.
For topping, combine cream cheese and sugar and spread over cookie dough, then start placing on the fruit.

Snicker Doodles

Snicker Doodles
1/2 cup butter or margarine
1/2 cup Shortening
1&1/2 cups sugar
2 eggs
Cream together then add:
2&3/4 cups flour
2 tea. cream of tarter
1 tea. baking soda
1/4 tea. salt
Blend well. Shape into 1- 1 1/2 inch balls. Roll in cinnamon mix. Bake 8 to 10 minutes in a 375 degree oven. Makes three and a half dozen.
Cinnamon Mix
2 Table spoons Sugar
2 teaspoons cinnamon

Monday, February 2, 2009

1-2-3 Cake

One more cake recipe it is another pampered chef recipe and it is super easy. I got this recipe from Julie Smith Pampered chef Director. In the picture I used chocolate cake, chocolate chips and store bought chocolate frosting(I had a half a can of chocolate frosting I just microwaved it and drizzled it on the cake instead of following the frosting recipe).

Easiest microwave cake you could ever make!!

1-2-3 CAKE
1 pkg. (18.25 oz.) cake mix, any flavor
1 c. baking chips (any complimentary flavor to cake)
2 c. sour cream
3 eggs

Mix all the ingredients together in the Classic Batter Bowl. Spray the Stoneware Fluted Pan with cooking spray or vegetable oil from the Kitchen Spritzer. Evenly spread cake batter (batter will be a little thick) in Fluted Pan. Microwave on HIGH 11-14 minutes or until Cake Tester inserted in center comes out clean. (Cake will be slightly moist on top near center. DO NOT overbake.) Let it sit for about 5 minutes. Invert the cake onto a heat safe platter and let sit for another five minutes. Remove pan. Serve warm or cool completely. Slice with the Serrated Bread Knife and serve with the Slice 'N Serve.

Cook's Tips: If using a microwave oven without a built-in turntable, rotate cake a quarter turn once after each 3-minute interval of cooking.

Consultant's Tip: 2 cups of sour cream is more than 16 ounces. A 16-oz. container of sour cream actually holds only 1 2/3 cups. This may or may not cause a problem in a recipe; for example, for a dip the flavor might be a little more intense, but for a cake, the difference could affect the results. For years, I've made this cake with just the 16-oz. container of sour cream. It works but now discovering that a 16-oz. container isn't 2 cups, this cake will be much moister than it already is with an exact 2 cups of sour cream.

If desired, you can create a really easy glaze for this cake. You'll need 1 container (8 oz.) frozen whipped topping, thawed and 1 c. baking chips. Place baking chips and half of the whipped topping in Small Micro-Cooker. Microwave on HIGH 15-30 seconds or until melted; stir until smooth using Stainless Mini Whisk. Drizzle over cake. (Basically, use half the 12 oz. bag of baking chips in your cake and the other half in the glaze. Then you don't have two half-used bags of baking chips and you've got a glaze with a flavor that compliments the cake.)

Julie Smith, Director, #158802 801-209-0476

Banana Split Brownie PIzza

OK this was my back up recipe in case the No Egg Chocolate Cake did not turn out. But because it did we ended up with two yummy treats. Lucky us!! This is a pampered Chef Recipe.

Banana Split Brownie Pizza

1 package (19.5 oz) brownie mix
1 package (8 oz) cream cheese softened
1 can (8 oz) crushed pineapple, drained
2 tbsp sugar
1/2 cup nuts
Chocolate syrup

Preheat oven to 375° F. Prepare brownie mix according to package directions. Place parchment paper on 15-inch baking stone. Pour brownie mixture on paper and spread into 14-inch circle. Do not bake without parchment paper or batter will run off stone while baking.
Bake 15-20 minutes or until set. Cool completely. Mix cream cheese and sugar until smooth. Spread over brownie crust. Slice banana and strawberries. Chop nuts. Arrange fruits and nuts on top of cream cheese mixture.
Drizzle with chocolate syrup. Chill.

No Egg Chocolate Cake

OK this recipe has been in my family for a long time. I could even tell you a funny story about this cake my sister, and me. But I will spare you. My mom said she has not had much luck with this recipe lately but I made it any ways. Today is my Dads B day and this is his favorite cake. So I gave it a try and it turned out good for me. The picture does not have frosting on it because my dad does not care for frosting but it is really good with chocolate frosting.

No Egg Chocolate Cake
2 Cups Sugar
3 Cups Flour
1/4 cup Baking Cocoa
1/2 tea. Salt
2 tea. Soda
Mix Together in a bowl set aside

In a seperat bowl combine the following ingerdients and mix well
2 Cups Water
2 tea. Vinigar
1/4 cup melted butter

Add wet ingerdients to dry ingredients mix well. Pour into a lightly greesed 9x13 inch pan. Bake 30-35 min. in a 350* oven. Enjoy!