The Cookie Caper

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Mr. Food                         Mr. food 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           creamy or crunchy peanut butter
     1/4  cup           butter -- softened (1/2
                        -- stick)
   1      cup           firmly packed light brown sugar
   2                    eggs
   1      teaspoon      vanilla extract
   1      cup           self rising flour
   1      cup           semisweet chocolate chips -- (6 ounces)

Preheat the oven to 300 degrees F.  Coat an 8 inch square baking pan
with nonstick cooking spray.  In a medium bowl, with an electric beater
on medium speed, beat the peanut butter, butter, and brown sugar until
light and fluffy.  Add the eggs one at a time, beating well after each
addition.  Blend in the vanilla, then beat in the flour.  Fold in the
chocolate chips until well combined, then spread evenly in the baking
pan.

 Bake for 45 to 50 minutes, or until golden.  Remove from the oven and
place the pan on a wire rack.  Allow to cool completely before cutting.
 

NOTES : 9 to 12 brownies

1/2 cup margarine or butter
1/2 cup peanut butter
1/4 cup shortening
3 cups all-purpose flour
1 1/4 cups sugar
1 egg
1/3 cup milk
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
1 square (1 ounce) unsweetened chocolate, melted and cooled

In a large mixing bowl beat margarine, peanut butter, and shortening with an
electric mixer on medium to high speed about 30 seconds or till combined. Add
about half of the flour. Add sugar, egg, milk, vanilla, soda, and salt. Beat
till thoroughly combined. Beat or stir in remaining flour. Divide dough in half.
Set one portion aside. To the remaining portion, knead or stir in melted
chocolate till thoroughly combined. To shape dough, place each half of dough
between 2 sheets of waxed paper. Using a rolling pin, roll each half into a 12x1
1 inch rectangle. Remove top sheets of waxed paper. Carefully invert peanut
butter dough on top of chocolate peanut butter dough. Remove waxed paper from
top. If necessary, pat the 2 layers together to form the 12x1 1 inch rectangle.
If desired, trim dough around edges. From a long side, roll up jelly roll style,
removing bottom sheet of waxed paper as you roll. Cut the roll in half. Wrap in
waxed paper or plastic wrap, then chill for 4 to 48 hours. Cut chilled dough
into 1/4 inch thick slices. Place 2 inches apart on an ungreased cookie sheet.
Bake in a 375 F oven for 10 to 12 minutes or till done. Remove cookies and cool
on a wire rack. Makes about 48.

1 1/3 cups margarine or butter
31/2 cups all-purpose flour
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
Almond Filling

In a large mixing bowl beat margarine or butter with an electric mixer on medium
to high speed about 30 seconds or till softened. Add about half of the flour.
Then add the sugar, cocoa powder, eggs, baking powder, and salt. Beat till
thoroughly combined, scraping sides of bowl occasionally. Beat or stir in the
remaining flour. Divide dough in half. Cover and chill 1 to 2 hours or till easy
to handle. On a lightly floured surface, roll each half of dough to 1 /4 inch
thickness. Using a 2 1/2 inch cookie cutter, cut dough into rounds. Spoon 1
teaspoon of Almond Filling onto the center of each round. To form each
three cornered hat, lift up three edges of dough round. Fold the edges toward the
filling, but not over the filling. Then pinch the three outer points together.
Place cookies 2 inches apart on an ungreased cookie sheet. Bake in a 350 oven
for 10 to 12 minutes or till edges are firm. Remove the cookies from the cookie
sheet and cool them on a wire rack. Makes about 48.
Almond Filling: In a small mixing bowl beat one 8 ounce can almond paste, 1/4
cup sugar, 1 egg.. and 1 tablespoon all-purpose flour until smooth. Makes about
1 cup.

1/2 cup melted butter
1 cup brown sugar
1 egg
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup nuts (optional)

Combine the melted butter, brown sugar and egg. Combine dry ingredients and
stir into butter mixture. Fold in nuts. Pour into a greased 8X8 pan. Bake at
325 F for 35 minutes.

1 cup butter
1 cup brown sugar
1 egg
1/2 vanilla
2 cup flour
1 Tbs. cinnamon
1/8 cup nuts

Cream butter and sugar.  Stir in egg and vanilla. Add flour and
cinnamon.  Press into 15x10 pan.  Sprinkle with nuts, press in gently.
Bake at 350F about 20 minutes.

1/2 cup  Butter
1/2 cup  Brown Sugar
1/2 cup  Molasses
1 lg. Egg
1 1/2 cup  Flour
1 1/2 tsp.  Baking Powder
1 tsp.  Ginger, Ground
1/2 tsp.  Salt
1/4 tsp.  Baking Soda
1/3 cup  Water
1/2 cup  Raisins

Preheat oven to 350F.  In a mixing bowl, cream together the softened butter and
brown sugar till mixture is light and fluffy.  Add molasses and egg; beat well.
Thoroughly blend flour, baking powder, ginger, salt and baking soda. Add dry
ingredients to creamed mixture alternately with water; mix well. Stir in
raisins.  Pour mixture into greased 13 X 9 X 2 inch baking pan. Bake for 20 to
25 minutes.  Cool thoroughly; sift powdered sugar on the top and cut into bars.

     12 oz Pkg. cranberries
      8 oz Pkg. chopped pitted dates
      1 tsp. Vanilla
      2 cup  All-purpose flour
      2 cup  Rolled oats
  1 1/2 cup  Packed brown sugar
    1/2 tsp. Baking soda
      1 cup  Butter or margarine; melted
      2 cup  Sifted confectioner's sugar
    1/2 tsp. Vanilla
      2 Tbs. Orange juice; (up to 3)
 
For filling: in a medium saucepan combine cranberries and dates. Cook,
covered over Low heat for 10-15 minutes or until cranberries pop,
stirring frequently. Stir in vanilla. Set aside. In a large mixing
bowl, stir together flour, oats, brown sugar, baking soda and 1/4 tsp.
salt. Stir in butter until well blended. Pat half of the oat mixture
on the bottom of a 9x13" pan. Bake at 350 F. for 8 minutes. Carefully
spread filling over baked oat mixture. Sprinkle remaining oat mixture
atop. Pat gently. Bake for 20-22 minutes or until golden. Cool on a
wire rack. For glaze in a medium bowl stir together confectioner's
sugar, vanilla and enough orange juice to make drizzling consistency.
Drizzle over cooled mixture in pan.   Cut into 32 bars.

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 beaten egg
1/4 cup packed brown sugar
1/2 cup plain low fat yogurt
1/3 cup molasses
1/4 cup cooking oil
1 cup quick cooking rolled oats
3/4 cup snipped dried apricots
1/2 cup raisins
3/4 cup sifted powdered sugar
1 to 2 tbs. orange juice or milk

In a large mixing bowl combine the all-purpose flour, whole wheat flour, salt,
baking soda, and cinnamon.  In a medium mixing bowl combine egg, brown sugar,
yogurt, water, molasses, and oil.  Stir into flour mixture; mix well.   Stir in
oats, apricots, and raisins. Spread in a 13x9x2 inch baking pan.  Bake in a
350 degree oven for 20 to 25 minutes or till a toothpick inserted near the center
comes out clean.  Cool. For glaze, stir together powdered sugar and enough
orange juice or milk to make of drizzling consistency.  Drizzle over bars.
Makes 36 bars.  (36 servings.)

1 3/4 cup flour, sifted
1/2 tsp. Baking soda
1 tsp. Cinnamon
1/2 tsp. Allspice
1/8 tsp. Cloves
1/2 tsp. Salt
1/4 cup  Margarine
3/4 cup  Sugar
1    Egg
1/2 cup  Unsweetened applesauce
1/2 cup  Raisins
 
Preheat oven to 375 F.  Prepare bottom of a 11 x 7 inch pan as usual.
Sift together flour, baking soda, spices and salt. Cream together
margarine and sugar. Add egg to margarine mixture and beat until light
and fluffy. Alternately add the dry ingredients and applesauce,
stirring just enough to blend well. Add the raisins. Turn into the
prepared pan and bake about 30 minutes. Let cool for 10 minutes then
cut into squares.

   1 1/2  Cups          Salad oil
   2      Cups          Sugar
   2      Large         eggs
   1      Teaspoon      Vanilla
   3      Cups          Flour
   2      Teaspoons     Soda
   2      Teaspoons     Cinnamon
   3      Cups          Chopped apples
     1/2  Cup           Chopped nuts (optional)

  Mix in order listed. Do not use electric mixer. Pour into 9 x 13 nch
pan and bake for 50-60 minutes. Mixture will be real thick. Let cool
and cut into bars. Stays fresh for weeks.

1/2 cup  Butter
2 cup  Brown Sugar
2 lg. Eggs
1 tsp.  Vanilla
2 cup  Flour
2 tsp.  Baking Powder
1 cup  Coconut, Shredded
1 cup  Walnuts, Chopped
 
Preheat oven to 350F.  In a 2 quart saucepan melt butter over low
heat.  Remove from heat;  stir in brown sugar.  Add eggs, one at a
time, beating well after each addition.  Stir in vanilla.  Stir
together flour and baking powder,  and the 1/4 tsp. salt.  Add to brown
sugar mixture with coconut and nuts; mix well.  Spread in greased 15
1/2 X 10 1/2 X 1 inch baking pan.  Bake for about 30 minutes.  Cut
into bars while warm; remove from pan when cool.

2 cup  Brown sugar
2    Eggs
4 oz Butter
1 cup  Flour
1 cup  Pecans, chopped
1 tsp. Vanilla
1/2 tsp. Baking soda
 
Preheat oven to 350F.  Cream together butter and sugar,  add eggs one
at a time, beating well.  Add all other ingredients to combine. Pour
into prepared 9 x 13 pan and bake for 25 minutes.  Do not overbake.

1 1/4 cup flour
1 teaspoon baking soda
1 cup butter or margarine, softened
1/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 package (4 serving size) Jell-O instant vanilla pudding
2 eggs
3 1/2 cup quick cooking rolled oats
1 cup raisins (optional)

Mix flour with baking soda. Combine butter, the sugars and pudding in a
large mixing bowl. Beat until smooth and creamy. Beat in the egg. Gradually
add flour mixture, then stir in oats and the raisins. Drop rounded
teaspoonfuls on ungreased baking sheet. Bake at 375 degrees about 10-12
minutes.

2/3 cup solid vegetable shortening
2 1/4 cups packed dark brown sugar
3 eggs
2 3/4 cups all-purpose flour
2 1/2 tsp. baking powder
l/2 tsp. salt
1 cup chopped pecans
1 package (6 oz.) chocolate chips
 

Preheat oven to 350'. Melt shortening and stir in brown sugar; cool
slightly. Add eggs, one at a time, beating well after each addition. Stir
together flour, baking powder, and salt, then add to sugar mixture. Stir in
nuts and chocolate chips. Spread in greased 15 1/2" x 10 1/2" x l" jelly
roll pall. Bake 25 to 30 minutes. When almost cool, cut. Makes 24.

1 cup sugar
1 cup oil
1/4 cup frozen fat free egg product, thawed (or 1 egg)
1/4 cup molasses
1 1/2 cups Whole Wheat Flour
1 1/2 cups quick cooking rolled oats
1/2 cup oat bran
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon cloves
1/4 cup sugar

In large bowl, combine 1 cup sugar, oil, egg product and molasses; mix well.
Lightly spoon flour into measuring cup; level off. By hand, stir flour, rolled
oats, oat bran, baking soda, cinnamon, ginger, salt and cloves into sugar
mixture until well blended. Cover with plastic wrap; refrigerate at least 1 hour
for easier handling. Heat oven to 375 F. Spray cookie sheets with nonstick
cooking spray. Shape dough into 1 inch balls; roll in 1/4 cup sugar. Place 2
inches apart on spray coated cookie sheets. Use the bottom of a glass dipped in
sugar to flatten balls slightly. Bake at 375 F. for 7 to 10 minutes or until
cookies are set and tops are cracked. Cool 1 minute; remove from cookie sheets.
5 dozen cookies.

Crust
1 cup flour
1/4 cup powdered sugar
1/2 cup butter, softened

Hear oven to 350:. Combine flour and powdered sugar. Using a fork or pastry
blender, cut in the butter until it resembles coarse crumbs. Press this firmly
into a 9" ungreased pan. (the recipe says ungreased, but I always spray a little
Pam in the pan). Bake 10 minutes.

Filling
1/4 cup flour
3/4 cup granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1/2 cup maraschino cherries, drained and chopped
1/2 cup coconut
1/2 cup chopped pecans, finely chopped

In small bowl, combine flour, sugar, baking powder and salt. Add eggs, beat
well. Stir in cherries, coconut and nuts. Spread over crust. Return to oven and
bake 25-30 minutes until golden brown on top.  Cool completely then cut into
small bars. Sprinkle with powdered sugar.

Makes about 25 bars

To chop the cherries I use my mini electric chopper. It does a great job. When
spreading the filling over the crust, use a fork and do it gently as the crust
may lift, but just pat it down and continue.

1 lb  confectioners sugar
1 cup butter or margarine
2 cups of peanut butter
1 large pkg. of semi-sweet morsels

Mix together first 3 ingredients. Shape into balls  Chill or freeze. Melt the
morsels in microwave (without butter or water!) Dip the balls in melted
chocolate to cover and place them on waxed paper. Chill.

1 cup butter
1/2 cup confectioner's sugar
1 1/2 tsp.. vanilla
2 cups of flour
1/2 tsp. salt
1 cup rolled oats (not instant)

Mix together and press into 13x 9 inch pan. Bake about 8 min. at 350

In another bowl mix together:
1 cup melted butter
1/2 cup of honey
1 cup of nuts, chopped fine
1/2 cup coconut
(candied cherries, raisins can be added if desired)

Pour this mixture on top of crust and bake about 15-20 minutes.

1 cup. margarine or butter
6 tbs... confectioner's sugar
2 tsp.. almond extract
pinch of salt
2 cups of flour
2 cups of finely chopped (food processor) pecans, hazelnuts or mix of
both
1 large container of candied cherries (not maraschino!)

Preheat oven to 250. Mix first 3 ingredients until creamy. Add flour and nuts.
Refrigerate 1 hour. Form balls about the size of walnuts with candied cherry in
center. Bake 30 minutes. Do not brown!  While still hot, dip each ball in the
following glaze:

1-2 lb... confectioners sugar
few drops of red food coloring
1 tsp.. of cherry extract
1 tsp.. almond extract
1 tsp.. Amaretto liquor (optional)

1/2 cup butter
1 pkg. of crushed chocolate. wafer or graham cracker crumbs
1 cup of coconut
1 cup chocolate chips
1/2 cup peanut butter
1 can sweetened condensed milk
1 cup walnuts or nuts of choice (no pun intended)

Preheat oven to 350. In 13x9 inch pan melt the butter. Combine the cookie crumbs
and press into the pan evenly. Bake 5 minutes. Remove from oven and add in layers
the rest of the ingredients. Bake 25 min.