Mouth Watering Chocolate Chip Cookies
From Beau Tippetts
2./3 c. butter flavored shortening
1 c. sugar
1 large egg
3 c. flour
½ tsp salt
2/3 c. margarine
1 c. brown sugar
2 tsp vanilla
1 tsp baking soda
1 ½ c. semi sweet chocolate chips
Preheat oven to 375. Mix shortening, margarine, brown sugar, granulated sugar, eggs and vanilla extract. Blend in flour, soda, salt, and chocolate chips. Drop by spoonfuls about 2 inches apart on ungreased cookie sheet. Bake for 8 minutes or until turning slightly brown. Cookies should not appear quite done. Makes about 4 dozen cookies.
Ganoche Torte with light Carmel Sauce
From Shalae Tippetts
(This recipe is amazing! It’s very rich.)
2 c. pecans finely chopped, pluse ½ c. peacans coarsely chopped and toasted
2 1/3 c. sugar, divided
½ lb of butter
4 TBS butter melted
1 large egg yolk
2 cups heavy cream, heated and divided
10 oz. semi sweet chocolate morsels melted
Prehead oven to 325 degrees. Combine 2 cups of finely chopped pecans. 1/3 c. of the sugar and the 4 TBS of melted butter in a small bowl; press into pie plate. Bake 15 minutes. Beat the egg yolk and 1 c. of hot cream at med speed until smooth; stir in the melted chocolate. Pour the chocolate mixture into the prepared crust. Topp with the ½ c. toasted pecans. Chill
Carmel Sauce.
Cook the remaining 2 c. of sugar and 2 sticks of butter in a small saucepan over medium heat, stirring often, until caramel colored. Remove from heat and, standing back to avoid possible splatters, stir in the remaining cup of hot heavy cream. Serve over slices of the torte.
Cream Puffs
From Shalae Tippetts
½ c. margarine
1 c. boiling water
1 c. flour
¼ tsp salt
4 eggs
Melt butter in 1 c. boiling water. Add flour and salt. Stir vigoursly. Cook until mixture forms a ball. Cool slightly. Add eggs in one at a time and beat into mixture. Drop by spoonfuls on to a cookie sheet. Bake at 400 for 30 minutes.
Reece’s Peanut Butter Cups
From Beau Tippetts
Combine together and stir (Do not use electric mixer)
¼ c. Peanut Butter ( smooth or crunch)
¼ c. Butter or margarine (softened)
1 c. powdered Sugar (sifted)
¼ tsp Vanilla
Mix well. No powdered sugar should show. Work with hands, if necessary. Form into balls. Press into paper cups. Melt: 1 package Chocolate Chips Spoon: over peanut butter mixture in the paper cups. Let set up in fridge or on counter.
Strawberry Dessert
From Shalae Tippetts
(This is popular at Beau’s family gatherings, it never lasts long.)
2 c. flour
1 c. butter or margarine
½ c brown sugar
½ c nuts (opt)
Mix like pie dough. Bake in a dripper pan at 375 for 15 minutes. Do not over brown. Cool and crumble. Place ½ or ¾ in bottom of cake pan. Whip 2 pkgs of Dream Whip.
Add: 1 c. pwd sugar
1 tsp vanilla,
Spread on top of crumbs.
Cook 1 pkg of Strawberry Danish Dessert in 1 ½ cups water. Add 1 pkg. frozen strawberries and 1 tsp lemon juice. Carefully spoon it on cream cheese mixture. Cover with remaining crumbs. Chill and serve.
Apple Pie Filling
4 ½ . sugar
1 c. corn starch
2 tsp cinnamon
¼ tsp nutmeg
3 T lemon juice
1 tsp. salt
11 c. water
Apples
Cook till thick & boiling. Pour over apples in jars. 1 qt = 9 inch pan.
Hot water bath for 40 minutes
Fast Pumpkin Cookies
1 small can pumpkin
1 spice cake mix
1 c. chocolate chips
Mix all the ingredients together and drop by spoonfuls onto the pan
Bake at 350 for 10 minutes. These are really dense moist cookies, test to make sure they are cooked all the way through.
Peachy Cream Dessert
1 c. margarine
2 c. flour
3 tsp baking pd.
1 tsp salt
1 c. chopped pecans
Mix together and press into the bottom of a 9 x 13 pan like a pie crust.
8 oz. cream cheese
2 c. pwd sugar
Beat and add 8 oz cool whip – spread over crust.
Layer on top 6 peaches with 14 oz. glaze. Layer and cool.
Pumpkin Cookies
From Shalae Tippetts
2 c. sugar
2 c. shortening
2 c. pumpkin
2 tsp baking pwd
1 tsp soda
1 tsp salt
2 tsp cinnamon
2 eggs
2 tsp vanilla
4 c. flour
1 tsp nutmeg
½ tsp allspice
1 c raisins
1 c. chocolate chips
Mix together. Bake 350 8-12 min
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