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Tender Pecan Logs

Tender Pecan Logs

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Ingredients
  

  • 1 cup butter softened
  • 8 tbsp confectioners
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup pecans finely chopped

Instructions
 

  • In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add the flour, beating on low speed just until combined. Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle.
  • Shape 1/2 cups into 1/2-in.-thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.
Keyword Cookies
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Zucchini Chocolate Cake

Zucchini Chocolate Cake

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Ingredients
  

  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 3/4 cup oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 tsp vanilla
  • 2 cups grated zucchini (peeled or unpeeled take out seeds)
  • 1/2 cup milk
  • 3 eggs
  • 1 cup chopped nuts optional
  • 3 tsp orange peel optional – I don’t use

Instructions
 

  • Blend dry ingredients.
  • Grease Bundt cake pan.
  • Beat oil, sugar and eggs.
  • Add vanilla and zucchini.
  • Add dry ingredients alternately with milk.
  • Bake at 350ºF for one hour.
Keyword Cakes
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Yummy No-Bake Bars

Yummy No-Bake Bars

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Ingredients
  

  • 1 cup granulated sugar
  • 1 cup light-colour corn syrup
  • 2 cups peanut butter
  • 3 cups crisp rice cereal
  • 3 cups cornflakes 3/4
  • 1 1/4 cup cups butter 3/4for pudding layer - 1/2for frosting
  • 4 cups powdered sugar
  • 2 4-service size packages vanilla instant pudding and pie filling mix
  • 1/4 cup milk
  • 1 pkg semisweet chocolate pieces 2 cups, 12oz

Instructions
 

  • Line a 15x10x1-inch banking pan with foil; extend over the edges of pan; set aside.
  • In a large saucepan, combine granulated sugar and corn syrup.
  • Heat and stir just until mixture bubbles around edges.
  • Heat and stir for 1 minute more.
  • Remove from heat.
  • Stir in peanut butter until melted.
  • Stir in rice cereal and cornflakes until coated.
  • Press mixture into the bottom of the prepared pan.
  • For pudding layer, in a medium saucepan melt ¾ cup of the butter.
  • Stir in powdered sugar, dry pudding mixes, and the milk.
  • Spread pudding mixture over cereal layer; set aside.
  • For frosting, in a small saucepan heat and stir chocolate pieces and the remaining ½ cup butter over low heat until smooth; spread over pudding layer.
  • Cover, chill 1 hour or until set.
  • Lift form pan and cut into bars.
Keyword Bars, Cookies
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White Christmas Cheesecake

White Christmas Cheesecake

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Ingredients
  

  • 1/2 cups graham wafer crumbs
  • 6 tbsp butter melted
  • 3 pkgs Philadelphia Brand Cream Cheese softened, 250g each
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 3 tbsp dark rum
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • 3 eggs
  • 6 squares Banker’s white chocolate melted

Instructions
 

  • Mix crumbs and butter; press onto bottom and 1” up sides of a 9” springform pan.
  • Bake 10 minutes at 325ºF.
  • Beat cream cheese and sugar until smooth.
  • Beat in flour, rum, vanilla and nutmeg.
  • Beat in eggs, one at a time, just until blended.
  • Stir in chocolate; pour over crust.
  • Bake at 325ºF for 50 minutes or until set.
  • Run knife around rim of pan to loosen cake. Cool.
  • Refrigerate overnight.

Notes

Serving Tip – Place paper doily on cheesecake. Sprinkle with cinnamon; remove doily. Place white chocolate curls in centre.
Keyword Cakes
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White Chocolate Chip Cookies with Macadamia Nuts

White Chocolate Chip Cookies with Macadamia Nuts

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Ingredients
  

  • 1/2 cup butter softened
  • 3/4 cup packed brown sugar
  • 1/2 cup shortening
  • 1/2 cup white sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 7 oz macadamia nuts roughly chopped

Instructions
 

  • Preheat oven to 350ºF.
  • Lightly grease cookie sheets.
  • Beat butter and shortening until soft and creamy.
  • Gradually add the sugars and beat well.
  • Add egg and vanilla and beat well.
  • Combine flour, soda and salt; gradually add to butter mixture beating well after each addition.
  • Stir in chips and nuts.
  • Drop by rounded teaspoonfuls onto lightly greased cookie sheets.
  • Bake for 10-12 minutes or until done.
  • Remove to wire racks to cool.
Keyword Cookies
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White Chocolate Chunk Cookies

White Chocolate Chunk Cookies

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Ingredients
  

  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 1 cup shortening
  • 3 eggs
  • 1 tsp vanilla
  • 2 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup coconut
  • 1/2 cup rolled oats
  • 1/2 cup chopped walnuts
  • 2 white chocolate baking bars cut into 1/4 to 1/2” chunks, 6 oz

Instructions
 

  • Heat oven to 350ºF.
  • In large bowl, combine sugar, brown sugar and shortening; beat until light and fluffy.
  • Add eggs 1 at a time, beating well after each addition.
  • Add vanilla; blend well.
  • Lightly spoon flour into measuring cup; level off.
  • Add flour, baking powder, baking soda and salt; mix well.
  • Stir in remaining ingredients.
  • Drop dough by rounded tablespoonfuls 2” apart onto ungreased cookie sheets.
  • Bake for 10-15 minutes or until light golden brown.
  • Cool 1 minute; remove from cookie sheets.

Notes

white vanilla chips are similar in quality to the white chocolate baking bar and can be easily substituted.
One 12-oz. package of white vanilla chips can be used in place of the two 6-oz. white chocolate baking bars
Keyword Cookies
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Whipped Shortbread

Whipped Shortbread

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Ingredients
  

  • 1 cup soft butter
  • 1/2 cup icing sugar
  • 1 1/2 cups flour

Instructions
 

  • Preheat oven to 300ºF.
  • Sift dry ingredients over butter.
  • Whip at low speed until blended, then on high speed until mixture is like whipped cream (AT LEAST 10 MINUTES).
  • Drop by small teaspoon (or use cookie press) on baking sheet.
  • Dot with a cherry.
  • Bake for 20-30 minutes (depending on size), watching carefully.
Keyword Cookies
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Watergate Gate (Pistachio)

Watergate Gate (Pistachio)

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Ingredients
  

Cake

  • 1 in Duncan Hines white cake mix without the puddingthe mix
  • 1 pkg pistachio instant pudding 106g
  • 3 eggs
  • 1 cup oil
  • 1 cup 7-Up
  • 1/2 cup walnuts

Icing

  • 2 pkgs Dream Whip
  • 1 pkg pistachio instant pudding
  • 1 1/2 cups milk
  • 1/2 cup walnuts

Instructions
 

  • Combine all ingredients except walnuts and beat together.
  • Add walnuts last.
  • Bake at 350ºF for 40-60 minutes in a large pan (bundt pan is best).

Icing

  • Combine all ingredients except walnuts and beat till thick.
  • Add walnuts.
  • Keep in fridge
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Triple Layer Bars (Carol’s Recipe)

Triple Layer Bars (Carol’s Recipe)

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Servings 36 bars

Ingredients
  

  • 1/2 cup margarine or butter
  • 1 1/2 cups graham cracker crumbs
  • 1 pkg flaked coconut 200 g
  • 1 can Eagle Brand sweetened condensed milk
  • 1 pkg semi-sweet chocolate chips 350 g
  • 1/2 cup creamy peanut butter

Instructions
 

  • Preheat oven to 350ºF.
  • In 13x9” baking pan, melt margarine in oven.
  • Sprinkle crumbs evenly over margarine.
  • Top evenly with coconut then Eagle Brand.
  • Bake 25 minutes or until lightly browned.
  • In small saucepan, over low heat, melt chips with peanut butter.
  • Spread evenly over hot coconut layer.
  • Cool 50 minutes.
  • Chill thoroughly.
  • Cut into bars.

Notes

freezes well
Keyword Bars, Cookies
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Treasure Chest Bars

Treasure Chest Bars

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Ingredients
  

BARS

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 tsp baking powder
  • Dash salt
  • 1/2 cup butter or margarine softened
  • 3/4 cup milk
  • 1 tsp vanilla
  • 2 eggs
  • 3 bars milk chocolate candy cut into small pieces, 155-oz
  • 1 cup maraschino cherries drained, halved
  • 1 cup coarsely chopped mixed nuts

ICING

  • 1/4 cup butter do not use margarine
  • 2 cups powdered sugar
  • 1/2 tsp vanilla
  • 2-3 tbsp milk

Instructions
 

  • Heat oven to 350ºF.
  • Grease and flour 15x10x1” baking pan.
  • Lightly spoon flour into measuring cup; level off.
  • In large bowl, combine all bar ingredients except chocolate candy, cherries and nuts.
  • Beat about 2 minutes at medium speed or until smooth.
  • With spoon, stir in chocolate candy, cherries and nuts.
  • Spread in greased and floured pan.
  • Bake for 25-30 minutes or until light golden brown.
  • Meanwhile, in small heavy saucepan over medium heat, heat ¼ cup butter until light golden brown, stirring constantly.
  • Remove from heat; stir in powdered sugar and ½ tsp. vanilla.
  • Add 2 to 3 tbsp. milk, blending until smooth and of desired spreading consistency.
  • Quickly spread over warm bars.
  • Cool 1 hour or until completely cooled.
  • Cut into bars.
Keyword Bars