Ingredients:
- 2/3 cup butter or margarine — softened
- 1 package German chocolate cake mix
- 1 (6 ounce) package semisweet chocolate chips (1 cup)
- 1 tub Rich & Creamy coconut pecan
- ready-to-spread frosting
- 1/4 cup milk
Heat oven to 350º. Lightly grease rectangular pan, 13 × 9 × 2 inches. Cut butter into cake mix (dry) in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2 cups) in bottom of pan. Bake 10 minutes.
Sprinkle chocolate chips over baked layer; drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer.
Bake 25 to 30 minutes or until cake portion is slightly dry to touch. Cool completely. Cover and refrigerate until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator.
Popularity: 36% [?]
Tags: chocolate, chocolate bars, chocolate cake mix, coconut, cookie recipe, creamy coconut, german chocolate cake, semisweet chocolate chips
Ingredients:
- 1 cup packed brown sugar
- 1/2 cup shortening
- 1 teaspoon vanilla
- 1 egg
- 1 2/3 cups whole wheat flour
- 1/4 teaspoon salt
FIG FILLING
- 1 1/3 cups finely chopped dried figs
- 1/4 cup sugar
- 1/3 cup finely chopped nuts
- 1/3 cup water
- 1 teaspoon grated orange peel
Preparation:
Prepare Fig Filling. Heat oven to 375º. Beat brown sugar, shortening,
vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
Divide dough into thirds. Pat each third into rectangle, 12 × 4 inches, on waxed paper. Spoon one third of the filling lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Fold sides of dough over filling, using waxed paper to help lift and overlapping edges slightly. Press lightly to seal. Cut into 1-inch bars. Place seam sides down about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack.
FIG FILLING:
Heat all ingredients over medium heat about 5 minutes, stirring frequently, until thickened.
Popularity: 18% [?]
Tags: brown sugar, chopped nuts, cookie, cookie recipe, cookies, fig newtons, figs, nuts, orange peel, teaspoon salt, vanilla, whole wheat cookies, whole wheat flour
Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup butter or margarine — softened
- 1 teaspoon grated orange peel
- 2 tablespoons orange juice
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups coarsely chopped fresh or frozen cranberries
- 1/2 cup chopped nuts, if desired
- Orange Frosting — (recipe follows)
ORANGE FROSTING
- 1 1/2 cups powdered sugar
- 1/2 teaspoon grated orange peel
- 3 tablespoons orange juice
Preparation:
Heat oven to 375º. Beat sugars, butter, orange peel, orange juice and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Spread with Orange Frosting.
ORANGE FROSTING:
Mix all ingredients until smooth and spreadable.
Popularity: 12% [?]
Tags: baking soda, brown sugar, chopped nuts, cookie, cookie recipe, cookies, drop dough, frozen cranberries, nuts, orange cookies, orange frosting, orange juice, orange peel, recipe
Ingredients:
- 1 package Supreme brownie mix (with pouch of Chocolate Flavor Syrup)
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 egg
- 1/2 (14 ounce) package vanilla caramels (25 caramels)
- 1 (14 ounce) can sweetened condensed milk
Preparation:
Heat oven to 350º. Grease bottom only of rectangular pan, 13 × 9 × 2 inches. Mix brownie mix (dry; do not add chocolate syrup from pouch), milk, vanilla and egg with spoon; reserve 1 cup. Press remaining brownie mixture in bottom of pan. Bake 10 minutes.
Heat caramels and chocolate syrup from pouch in 2-quart saucepan over medium-low heat, stirring occasionally, until caramels are melted. Stir in milk. Pour over baked layer. Break up reserved brownie mixture; sprinkle over caramel.
Bake 25 to 30 minutes or until bubbly around edges. Cool completely; refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly covered and, if desired, in refrigerator.
Popularity: unranked [?]
Tags: brownie, caramel, chocolate, fudge, recipe
Ingredients:
- 3/4 cup walnut halves — toasted
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Dash salt
- 3 egg whites
- OR
- 1/2 cup fat-free, cholesterol-free egg product
Heat oven to 350º. Spray nonstick cookie sheet with cooking spray. Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal. Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl. Stir in egg whites thoroughly until stiff dough forms.
Sprinkle remaining ground walnuts on cutting board or waxed paper. Divide dough in half. Shape each half into rectangle, 7 × 3 inches, on walnuts. Carefully transfer rectangles onto ungreased cookie sheet. Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
Bake 10 to 15 minutes or until crisp and browned. Remove from cookie sheet to wire rack. Store tightly covered.
Popularity: 25% [?]
Tags: baking soda, biscotti, brown sugar, cinnamon, cookie, egg whites, ground cinnamon, nuts, walnut, walnut biscotti, whole wheat flour
Ingredients:
- 1 package white chocolate
- swirl cake mix
- 1/2 cup butter or margarine — softened
- 2 (8 ounce) packages cream cheese — softened
- 1 tub Rich & Creamy white chocolate ready-to-spread frosting
- 3 eggs
Preparation:
Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with
electric mixer on low speed until crumbly. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.
Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto mixture in pan. Cut through mixture with knife in S-shape curves in one continuous motion without cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled design.
Bake 55 to 65 minutes or until set. Cool completely. Refrigerate uncovered at least 2 hours. Cut into 6 rows by 6 rows. Store covered in refrigerator.
Popularity: 12% [?]
Tags: cake mix, chocolate, chocolate swirl, cocoa, cocoa mix, cookie recipe, cream cheese, tuxedo, white chocolate
Ingredients:
- 3 eggs — separated
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/3 cup granulated sugar
- 3/4 cup all-purpose flour
- 3 tablespoons water
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking powder
- 1/4 teaspoon lemon extract — if desired
- 1/8 teaspoon salt
- Powdered sugar — if desired
Preparation:
Heat oven to 350º. Grease and flour cookie sheet. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff peaks form.
Beat egg yolks and 1/3 cup granulated sugar in medium bowl on medium speed about 3 minutes or until thick and lemon colored. Stir in remaining ingredients except powdered sugar. Fold egg yolk mixture into egg white mixture.
Place batter in decorating bag with #9 tip or in cookie press with #32 tip. Form 3-inch fingers about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until set and light brown. Immediately remove from cookie sheet to wire rack. Sprinkle tops with powdered sugar while warm.
Popularity: 52% [?]
Tags: baking powder, cookie, egg whites, egg yolks, ladyfingers recipe, lemon extract, powdered sugar, recipe, teaspoon lemon, teaspoon salt, vanilla
