Gourmet Cookie Bouquets Recipe Blog

Archive for January, 2008

• 2 eggs

• 3/4 cup sugar

• 1/3 cup flour

• Pinch of Salt

• 1 tsp. vanilla or almond extract

• 1/4 tsp. cinnamon

• 1/4 tsp. baking powder

• 1 Tbsp. melted margarine

• 2 2/3 cups flaked coconut

• Red and green cherry halves for decorating

 Beat eggs until foamy and then add the sugar beating with an electric mixer about 5 minutes until thick. Fold in all the dry ingredients, margarine and flavoring. Mix well. Drop by tablespoonfuls onto a cookie sheet.  Top each dough mound with a red or green cherry to make them festive for the holidays. Bake 12 to 15 minutes at 325°.  Neighbors will be delighted to receive a holiday tin of these cookies!

• 3 eggs

• 1 Tbsp. Equal or fructose

• 2 tsp. brown sugar substitute

• 1 cup shortening

• 1/2 tsp. salt

• 1 tsp. cinnamon

• 1 tsp. vanilla

• 3 3/4 cups flour

• 1 cup molasses

• 1/2 tsp. allspice

• 1 tsp. ginger

• 2 tsp. baking soda

Cream together shortening and sugars. Add the eggs, molasses and vanilla; stirring well. Add the rest of the ingredients (flour last) mixing well. Drop by spoonful onto a greased cookie sheet. Bake at 350° for 12 minutes. Be sure not to over bake – cookies will be soft so cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.

• 1 cup shortening

• 1 cup brown sugar

• 1 cup white sugar

• 2 eggs, beaten

• 1 tsp. vanilla

• 1 1/2 cups flour

• 1 1/2 tsp. baking powder

• 1/2 tsp. soda

• 1 tsp. salt

• 2 cups oatmeal

• 2 cups coconut

• 1 cup chopped walnuts

Cream the shortening and sugars together. Add the vanilla and beaten eggs stirring well. Sift together the flour, baking powder, soda and salt. Add to the wet ingredients mixing well. Finally add the oatmeal, coconut and walnuts stirring until thoroughly mixed. Bake at 350° for 15 to 20 minutes. Recipe makes about 5 dozen cookies.

• 6 eggs
• 1 sliced onion
• 6 tbs. olive oil
• 2 cups cooked meat and vegetables
• 4 tbs. grated Romano cheese
• Salt and pepper to taste

Use any leftover meat and vegetables; chop fine. Heat 2 tbs. of oil in a large skillet. Brown onion about 3 minutes or until soft. Add meat and vegetables; mix well. Heat about 7 minutes, stir constantly. Transfer to mixing bowl. Beat eggs thoroughly in separate bowl; fold into omelette mixture; blend well.Place balance of olive oil in frying pan. Heat. Fry omelette mixture about 5 minutes or until light brown on underside. Turn out carefully on a plate. If necessary, add more oil to frying pan. Slide omelette back into pan; brown other side.Serve immediately. Serves 6 to 8.

• 3/4 cup shortening

• 1 1/2 cups brown sugar

• 2 eggs

• 1/4 tsp. salt

• 1 1/2 Tbsp. grated orange zest

• 1/2 cup milk

• 1 tsp. baking powder

• 3/4 cup chopped walnuts

• 1 tsp. vanilla

Glaze

• 1 cup sugar

• 1/3 cup orange juice

• 1 1/2 tsp. orange zest

Cream together shortening and brown sugar.  Add the eggs and remaining cookie ingredients mixing well.  Drop by rounded tablespoonfuls onto lightly greased cookie sheet. Bake at 375° for 10 minutes (be sure not to over bake).  Remove from oven.  Mix together glaze ingredients and drizzle over warm cookies.

Maple lovers will be delighted by the layers of chocolate, nuts and of course the maple flavor in these irresistible treats!

• 1 1/2 cups flour

• 2/3 cup sugar

• 1/2 tsp. salt

• 3/4 cup cold butter

• 2 eggs

• 1-14 oz. can sweetened condensed milk

• 1 1/2 tsp. maple flavoring

• 2 cups chopped walnuts

• 1 cup semi sweet chocolate chips

Preheat oven to 350°. Combine flour, sugar and salt. Cut in cold butter with pastry cutter until crumbly. Then stir in 1 beaten egg. Press mixture evenly with fingers into a lightly greased 9” x 13” pan. Bake for 25 minutes.  Meanwhile in another mixing bowl, beat (on medium mixer speed) together the condensed milk, remaining egg and maple flavoring.  Once mixed, fold in the walnuts.  After removing the crust from the oven and cooling slightly, sprinkle the chocolate chips evenly over the surface.  Then top with the nut mixture.  Bake the bars another 25 minutes or until golden.  Cool. Cut in 24 to 36 bars and store in tightly covered container at room temperature if your family resists gobbling them right up.

The coffee added to the brownie batter and frosting yields a delightful flavor combination.

• 2 cups flour

• 2 cups sugar

• 1/2 cup butter

• 1/2 cup shortening

• 1 cup brewed coffee

• 1/4 cup unsweetened cocoa

• 1/2 cup sour milk (1/2 cup milk plus 2 tsp. vinegar)

• 2 eggs

• 1 tsp. baking soda

• 1 tsp. vanilla

Frosting

• 1/2 cup butter

• 2 Tbsp. cocoa

• 1/4 cup brewed coffee

• 3 cups powdered sugar

• 1 tsp. vanilla

In large mixing bowl, combine flour and sugar.  In a heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over flour and sugar. Add milk, eggs, baking soda and vanilla.  Mix well with spoon or electric mixer until smooth. Pour into a well greased 11×17” jelly roll pan.  Bake 15 to 20 minutes at 400°. While the brownies are baking, prepare the frosting. To save time on clean up, we use the same saucepan that we used for the brownie batter to make the frosting. Combine butter, cocoa, and coffee in the heavy saucepan. Stirring constantly, heat until mixture is boiling. Remove from heat and add powdered sugar and vanilla. Beat with electric mixer until smooth. Pour warm frosting over brownies as soon as you take them out of the oven.

These no bake cookies are super easy to make and delicious! 

• 1 – 8 oz. container softened cream cheese

• 1/2 cup peanut butter

• 1 – 6 oz. package semi-sweet chocolate pieces, melted

• 2 1/4 cups graham cracker crumbs

• 2/3 cup finely chopped peanuts

In a large bowl, mix together cream cheese and peanut butter until well blended.  Melt the chocolate chips in a double boiler or in the microwave and add to the cream cheese mixture. Stir in the graham cracker crumbs using your hands to mix well if necessary.  Shape dough into 1” balls and roll each one in the finely chopped peanuts.  Place on wax paper and chill.  Store cookie balls in an airtight container in the refrigerator.  Recipe makes about 4 dozen.

• 1 cup white sugar

• 1 cup brown sugar

• 1 cup margarine

• 1 cup oil

• 1 egg

• 1 tsp. vanilla

• 3 1/2 cups flour

• 1 tsp. soda

• 1 tsp. cream of tartar

• 1 tsp. salt

• 1 cup Rice Krispies cereal

• 1 cup oatmeal

• 1 cup coconut or walnuts

Cream together sugars and margarine. Stir in the oil, egg and vanilla beating until well blended. Stir in the rest of the ingredients.  Shape dough into 1.5 – 2” balls and flatten with glass bottom that is dipped in sugar.  Bake cookies at 350° for 10 to 12 minutes or until golden brown.  Store in an airtight container.