Posted on 28 November 2007. Tags: Butter Flavor Crisco, Quaker Oats, Quick Quaker, Vanilla Flavor
Ingrients & Directions
1 c Butter Flavor Crisco
1 c Firmly packed brown sugar
2/3 c Granulated sugar
2 Eggs
1/4 c Milk
1 tb Vanilla
1 4 serving size Vanilla
Flavor instant pudding
1 3/4 c Whole wheat flour
1/2 c Quick Quaker oats, uncooked
1/2 c Flaked coconut
1 ts Baking soda
1/2 ts Salt
1 c Quaker Oats (quick or
Old fashioned, uncooked)
1 c Hershey’s semi-sweet choc
Chips
1/2 c Hershey’s mini chips semi-
Sweet chocolate
1 c Chopped pecans
1. Heat oven to 325F. 2. Combine Butter Flavor Crisco, brown sugar
and granulated sugar in
large bowl. Beat at low speed of electric mixer until well
blended.
Add, one at a time, eggs, milk, and vanilla. Mix well after each
addition. Beat in pudding mix just until blended. Add flour, 1/2
cup quick oats, coconut, baking soda, and salt. Mix until blended.
Stir in 1 cup oats, regular and mini chocolate chips, butterscotch
chips and nuts with spoon. Drop by rounded teaspoonfuls onto
ungreased baking sheet. 3. Bake at 325F for 7 to 9 minutes or
until golden brown around edges
and slightly moist in center. Cool 3 to 5 minutes before removing
to paper towels. Substitute regular semi-sweet chips for mini
chips, if desired. —
Yields
1 Servings
Posted in Cookies
Posted on 06 July 2007. Tags: Brown Sugar, Butter Flavor Crisco, Preparation Time
Ingrients & Directions
3/4 c Butter Flavor Crisco
1 1/4 c Brown Sugar, firmly packed
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Oats, quick cooking NOT
– instant or old fashioned
1 c Flour, all purpose
1/4 ts Cinnamon
1/2 ts Baking soda
1/2 ts Salt
1 c Raisins
1 c Walnut pieces, broken
Preparation Time: 20 Minutes Bake Time: 10 to 12 Minutes
1. Heat oven to 375 F. Grease baking sheets with Butter Flavor
Crisco. Set aside.
2. Cream Butter Flavor Crisco, brown sugar, egg, milk and vanilla in
large bowl at medium speed of electric mixer until well blended.
3. Combine oats, flour, cinnamon, baking soda and salt. Mix into
creamed mixture. Stri in raisins and nuts. Drop rounded
tablespoonfuls of dough 2 inches apart onto baking sheet.
4. Bake at 375 for 10 to 12 minutes. Cool n baking sheet 2 minutes.
Remove to cooling rack.
Makes 2 1/2 dozen 2 1/2 inch cookies.
Yields
30 Cookies
Posted in Cookies
Posted on 29 June 2007. Tags: Butter Flavor Crisco
Ingrients & Directions
3/4 c Butter Flavor Crisco
1 1/4 c Firmly packed brown sugar
1 Egg
1/4 c Milk
1 1/2 ts Vanilla
1 c All-purpose flour
1 1/4 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped dates
3/4 c Chopped walnuts
3 c Quick cooking oats (not
-instant or old fashioned)
1. Heat oven to 375?F. Grease baking sheet with Butter Flavor
Crisco. Set aside. 2. Cream Butter Flavor Crisco, sugar, egg, milk
and vanilla in a large bowl at medium speed of electric mixer until
well blended. 3. Combine flour, cinnamon, nutmeg, baking soda and
salt. Mix into creamed mixture. Stir in fruit and nuts. Stir in
oats. Drop rounded tablespoonfuls of dough 2 inches apart onto
baking sheet. 4. Bake at 375?F for 13 minutes. Cool 2 minutes on
baking sheet. Remove to cooling rack.
Yields
30 Servings
Posted in Cookies
Posted on 13 June 2007. Tags: Butter Flavor Crisco
Ingrients & Directions
3/4 c BUTTER FLAVOR CRISCO
1 c Firmly packed dark brown
-sugar
1/4 c Dark molasses
1 Egg
2 tb Milk
1 1/2 ts Vanilla
1 c All-purpose flour
1 1/4 ts Cinnamon
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Allspice
1 c Crushed whole-berry
-cranberry sauce
1/2 c Sliced almonds, broken
3 c Quick oats, uncooked (not
-instant or old fashioned)
1. Heat oven to 375′F. Grease baking sheet with Butter Flavor Crisco.
2. Combine Butter Flavor Crisco and brown sugar in large bowl. Beat at
medium speed of electric mixer until well blended. Beat in molasses,
egg, milk and vanilla.
3. Combine flour, cinnamon, baking soda, salt and allspice. Mix into
creamed mixture at low speed until just blended. Stir in cranberry
sauce and nuts. Stir in oats with spoon. Drop tablespoonfuls of dough
2″ apart onto prepared baking sheet.
4. Bake at 375′F. for 12 minutes or until set. Cool 2 minutes on
baking sheet. Remove to wire rack.
Makes about 4 dozen cookies.
Yields
48 Servings
Posted in Cookies
Posted on 12 June 2007. Tags: Butter Flavor Crisco, Preparation Time, White Chocolate
Ingrients & Directions
1 c Butter Flavor Crisco 1/2 ts Salt
2 tb Milk 1 pk White Chocolate baking bar
3/4 c Brown sugar, firmly packed – 6 ounce package, cut into
1/2 c Sugar, granulated – 1/4 to 1/2 inch pieces
1 Egg 1 c Nuts, coarsely chopped
1 1/2 ts Vanilla – almonds, pecans, walnuts
1 3/4 c Flour, all purpose – macadamias etc…
1 ts Baking soda
Preparation Time: 20 Minutes Bake Time: 8 Minutes
1. Heat oven to 375 F.
2. Cream Butter Flavor Crisco and milk in a large bowl at medium
speed of electric mixer until well blended. Add brown and granulated
sugar gradually. Beat in egg and vanilla.
3. Combine flour, baking soda and salt. Add to creamed mixture. Mix
well. Stir in white chocolate and nuts. Drop level measuring
tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.
4. Bake at 375 for 8 minutes. Cool on baking sheet one minute. Remove
to cooling rack.
Makes 5 dozen 2 inch cookies.
Yields
60 servings
Posted in Cookies
Posted on 30 April 2007. Tags: Butter Flavor Crisco, Walnuts Heat
Ingrients & Directions
3/4 c Butter flavored Crisco
1 1/4 c Firmly packaged light brown
– sugar
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Quaker(R) Quik Oats (not
– instant or old fashioned)
1 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Cinnamon
1 c Raisins
1 c Coarsely chopped Walnuts
Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor
Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk
and vanilla in large bow. Beat at medium speed of electric mixer
until well blended. Combine oats, flour, baking soda, salt and
cinnamon. Mix into creamed mixture at low speed just until blended.
Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2
incheds apart onto paking sheet. Bake at 375-degree for 10 to 12
minutes, or until lightly browned. Cool 2 minutes on baking sheet.
Remove to kitchen counter. About 2 1/2 dozen cookies.
VARIATIONS:
HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1
cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until
smooth and thin. Dip top half of cookie in frosting. Lay on Waxed
paper until set.
FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to
batter. Bake & cool.
MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to
batter. Bake & cool. Frost top of cooled cookie with mixture of 1
container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple
flavoring. Garnish with walnut half.
SOURCE: Silver Palate Cookbook.
Yields
1 servings
Posted in Cookies
Posted on 16 March 2007. Tags: Brown Sugar, Butter Flavor Crisco, Confectioners Sugar
Ingrients & Directions
1 1/4 c Firmly packed Lt.Brown Sugar
3/4 c Creamy peanut butter
1/2 c Crisco all-veg. shortening
3 tb Milk
1 tb Real vanilla extract
1 lg Egg
1 1/2 c All-purpose flour
3/4 ts Salt
3/4 ts Baking soda
1 c Heath Brand Bits O’ Brickle
Toffee Chips =OR=
Crushed Heath Candy Bars
-ICING-
2 c Confectioners’ Sugar
1/4 c Butter Flavor Crisco
1/2 ts Real vanilla extract
Milk
TOPPING
1 1/2 c Heath Brand Bits O’ Brickle
Toffee Chips =OR=
Crushed Heath Candy Bars
Preheat oven to 375 degrees F.
Combine brown sugar, peanut butter, shortening, milk and vanilla
extract in a large bowl. Beat at medium speed with an electric mixer
until well blended. Add egg, beating until just blended.
Combine flour, salt and baking soda. Add to creamed mixture at low
speed. Stir in toffee bits. mixing until just blended.
Drop dough by heaping teaspoonfuls 2″ apart onto an ungreased baking
sheet. Flatten slightly with hand or a floured bottom of a glass.
Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or
until set and just beginning to brown. DO NOT OVERBAKE. Cool on
baking sheet 2 minutes. Remove cookies to foil or racks to cool
completely.
ICING: Combine confections’ sugar, shortening and vanilla extract in a
medium bowl. Beat at low speed. Add milk as needed to make good
spreading consistency. Spread icing in center tops of cooled cookies.
TOPPING: Dip cookie in toffee bits and gently press them into the
icing. Allow icing to set before serving.
From the recipe files of suzy@gannett.infi.net
Yields
3 Dozen
Posted in Cookies
