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Desserts
This page should probably just be called "Nettie's Cookie Page" because mostly what I find myself doing when I think about making a dessert is coming up with new cookie variations. However, there are a few odds and ends besides cookies here, so the title shall remain as is. Just be assured -- this page is not all about low-cal, low-carb, low-fat. I have plenty of grains thrown in here and there for a little extra nutritional boost, but seriously. Dessert is about celebration and fun, and I make no apologies! The Best Sugar Cookies In The World I started making this recipe when I was just a kid. It came from the Dodge City Band Cookbook! I will post first the original recipe, and then my alternate version.
Nettie's Best Sugar and Spice Cookies
To bake immediately: Drop by teaspoonful on un-greased cookie sheet, and bake for 10 minutes at 350º. Cool on the sheet before removing to rack. These are best a little "underdone" so check at 9 minutes and take them out when they look just right to you. (Note: Don't be surprised if the spice cookies spread out more than the regular sugar cookies. This is due to the whole wheat flour.) Christmas Cookie 2006: Nettie's Cranberry Oat Chocolate Chip Cookies I don't know if I will keep making up new Christmas Cookie recipes after this year - this recipe has received widespread and unanimous rave reviews to a degree hitherto unparalleled in my recipe-conjuring history, and I doubt I can top it. Not that that will stop me next year...:) Ingredients:
The REAL Neiman Marcus Cookie Recipe (*recipe QUADRUPLED HERE to resemble Legendary recipe size) Quote from Neiman Marcus: "An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free." Ingredients
"NEIMAN-MARCUS" LEGEND COOKIES (Recipe may be halved) This is the recipe that has been making it's way around the internet for years attached to the bogus story about the lady who claimed she was charged $250 for it. While the story is a hoax, the cookies are not. They are outstanding, so don't halve the recipe - make the whole thing, bring them to your next family or church get-together, and watch them disappear! 2 cups
butter
24 oz. chocolate chips 4 cups flour 2 cups brown sugar 2 tsp. soda 1 tsp. salt 2 cups sugar 1 8 oz. Hershey Bar (grated) 5 cups blended oatmeal 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts (your choice) Measure oatmeal, and blend in a blender (or food processor) to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. Christmas Cookie 2005 Today is December 22, 2005, and we have been baking cookies for the Christmas Eve Nine Lessons & Carols After-Party. I knew the girls would enjoy making Snickerdoodles, which are a perennial holiday favorite. I also thought they would enjoy making thumbprint cookies, but as I didn't have the correct ingredients for the recipe I found, I decided to go a different direction. So this year's Nettie-Cookies are called Peanut-Butter-Macaroon-Thumbprints! Hope you enjoy them as much as we are! ********** 1
cup soft Butter Flavor Crisco
1 cup soft Butter 2 cups Brown Sugar 2 cups White Sugar 4 Eggs 4 Tbsp. Cold Water 5 Cups All Purpose Flour 1 bag flaked Coconut 2 tsp. Soda 2 cups Natural Peanut Butter 2 tsp. Vanilla 1 tsp. Sea Salt Strawberry Jam, pureed Cream shortening, butter, sugars, and eggs. Add water, vanilla and peanut butter, and mix. Add flour, soda, salt, and coconut. Stir. Chill for 30 minutes. Form dough into walnut-sized balls. Press thumb into each ball, then fill each depression with jam. Bake at 400F for 10 minutes. This cookie is a
classic Nettie Invention,
in that I began with the notion that I haven't yet found an oatmeal
cookie recipe that didn't end up too dry, or too thin, or some such
thing. I built this around another cookie recipe, but after
changing the number of eggs, type of sweeteners, amount of vanilla,
flour, and the types of add ins, I can safely call it "my own."
It is quite successful at not being a dry oatmeal cookie... but as you
can imagine, if I tweak it further, such tweakings will show up here
too! :) One of the keys is to make sure not to over bake them;
another is letting them cool on the stoneware pan; and the last is
actually USING stoneware pans - it has made all the difference in my
baked goods, and I am looking forward to trying bread in
stoneware!! I am sure I will be an immediate convert.
********** 1
cup Canola Spread Margarine
1 cup Butter Flavored Crisco Shortening 1-1/2 cups White Sugar 1-1/2 cups Brown Sugar 2-1/2 TBSP. molasses 5 Extra Large Eggs 1-1/2 TBSP. Vanilla Extract 3 cups Unbleached All Purpose Flour 2 Tsps. Baking Soda 1 Tsp. Salt 1 12-oz. bag Mini baking M&Ms (semi-sweet) 1 16-oz. bag California Jumbo Crimson Raisins (Trader Joe's) 3 cups 5-Grain Rolled Cereal 1 cup Millet Heat oven to 350 degrees F. Cream margarine, shortening and sugars at high speed until frothy. Drizzle in molasses and vanilla while mixing on Medium-high. Add eggs one at a time, continuing mixing until whipped. Slow mixer to low speed while adding unbleached flour, baking soda, and salt, then return to high until thoroughly mixed. Add rolled cereal and millet, mixing on medium. Remove bowl from mixer and stir in M&Ms and raisins by hand. Drop by spoonfuls onto ungreased, well seasoned stoneware pan (Pampered Chef has the best stoneware!) and bake for about 10 minutes for the first batch, then about 8-9 minutes for subsequent batches, at 350 degrees F. Allow to cool just until set on pan, then remove to cooling racks. Best served while still slightly warm! ;-) Fruit Cocktail Cake Many years ago my dear Mother taught me to make this Fruit Cocktail Cake recipe - it is so simple and tasty! Here is the recipe as I was taught to make it, followed by the coffee-bread version I came up with to bring to church for Sunday snack time. **********
-
Cake -
1-1/2
cups Sugar
2 Cups Fruit Cocktail (one 15-oz. can works well) 2 Large Eggs 2 cups Unbleached Flour 2 tsp. Baking Soda 1 pinch of Salt Mix all ingredients by hand in a 9 x 13-inch pan. Bake at 350 degrees F. for about 40 minutes. Glaze with icing while still warm. **********
-
Fruit Cocktail Cake Icing -
1-1/2
Cups Sugar
6 oz. Margarine or Butter 1/2 Cup chopped pecans 1/2 Cup shredded Coconut 1 Cup Undiluted Evaporated Milk Melt margarine/butter over medium heat. Add sugar and evaporated milk. Bring to boil, then cook at low boil for 10 minutes, stirring. Remove from heat and add pecans and coconut. Pour over hot cake. -
Bread -
1-1/2
cups Sugar
2 cups (one 15-oz. can Fruit Cocktail) 2 Large Eggs 2 cups Unbleached Flour 2 tsp. Baking Powder 1/2 tsp. Salt 1-1/2 cups Chopped Mixed Dried Fruit and Nuts (Members Mark Fruit & Nut Medley Trail Mix is what I used this first time) Mix eggs and sugar; fold in fruit cocktail. Stir in flour, baking powder and salt. Fold in chopped fruit and nuts. Poor into greased fluted bundt pan. Bake at 350 degrees F. for 40 - 45 minutes. After baking, let stand about 10 minutes to cool in pan. When slightly cooled, place serving plate upside down on top of bundt pan and, holding tightly together, flip to remove cake from pan. For the icing, I eliminated the coconut and chopped pecans, and glazed while warm. Wacky Cake This cake is simply the best, chocolatiest, yummiest cake ever, and has been a birthday staple since I was a little girl; I learned to make it at about age 10. You could PROBABLY make it the traditional way with a mixer, but I can't GUARANTEE that it would taste right, having (uncharacteristically) never strayed from the directions! If you have children, this is a fun one to make with them or let them make with your supervision. ********** 3 cups Unbleached All-purpose Flour
2 cups Sugar 6 Tbsp. Cocoa 2 tsp. Baking Soda 1 tsp. Salt 2 tsp. Vanilla 2 Tbsp. Vinegar 10 Tbsp. Vegetable Oil 2 cups Cold Water Bake at 350 degrees F. about 30 minutes or until center springs back. For topping, my preference is cream cheese frosting, but this cake works with a dusting of powdered sugar; whipped topping; ice cream, a sprinkling of chopped pecans, and a drizzle of caramel; buttercream frosting; or even peanutbutter frosting. We've also had it layered with cherry filling - UNBELIEVABLE!!!! |
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