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Coconut Cashew Blondies

Hands-On Time: 20 minutes
Total Time: 1 hour
Makes 24 bars

What You Need:

  • 3/4 cup (1½ sticks) butter, well softened
  • 2 cups packed Light Brown Sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup white baking chips
  • 1 cup flaked coconut
  • 1 cup salted roasted cashews

Cooking directions:

  1. Heat oven to 325°F.
  2. Spray 13×9-inch baking pan with cooking spray.
  3. Beat butter and sugar in large bowl until blended.
  4. Add eggs and vanilla; beat until creamy.
  5. Add flour, baking powder, baking soda and salt. Mix until just blended.
  6. Stir in chips and coconut.
  7. Spread in pan.
  8. Sprinkle with cashews; press until level with top of dough.
  9. Bake about 40 minutes until golden brown.
  10. Allow to cool slightly. Serve warm or cool.
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Peanut Butter Chocolate Cookies

Prep time 20-Minute

Ingredients:

  • 1 cup all-purpose flour
  • 6 tablespoons HERSHEY’S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips

Directions:

  1. Heat oven to 350°F.
  2. Stir together flour, cocoa, baking soda, and salt.
  3. Beat butter and sugar in large bowl with mixer until well blended.
  4. Add egg and vanilla; beat well.
  5. Gradually add flour mixture, beating well.
  6. Stir in peanut butter chips. Drop by rounded teaspoons onto an ungreased cookie sheet.
  7. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.

    Makes about 3 dozen cookies.
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Lemon Ice box pie

Ingredients:

  • 1 – 9-inch graham cracker pie crust
  • 1 egg white beaten with 1 tsp water
  • 1 pkg (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 Tbsp grated fresh lemon rind
  • Whipped cream
  • Fresh lemon wedges

DIRECTIONS:

  1. Preheat oven to 350° F.
  2. Brush inside of crust with beaten egg white; bake 5 minutes.
  3. Cool crust completely.
  4. Beat cream cheese and sweetened condensed milk in medium bowl with electric mixer until smooth.
  5. Add lemon juice and rind; beat until smooth.
  6. Pour filling into crust.
  7. Refrigerate at least 4 hours but no longer than 8 hours. Serve garnished with whipped cream and lemon wedges.
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Easy Cheesecake Recipe with Delicious Toppings

This is an easy great tasting cheesecake. You can have it plain or dress it up with fruit toppings. If you choose to add a fruit topping, here is a great fruit glaze to keep your fruit looking great.

Ingredients:

  • 1 8 oz package of cream cheese (softened)
  • 1 8 oz container of cool whip
  • 1 cup sour cream
  • 2 tbsp. Vanilla
  • 2 tbsp. lemon juice
  • 1 deep dish graham cracker crust or 2 shallow dish graham cracker crusts
  • toppings (optional)
    • fruit
    • chocolate
    • nuts
    • caramel

Directions:

  1. Mix first 5 ingredients together. Make sure that the cream cheese is completely mixed in.
  2. Pour into crust(s)
  3. Add any toppings.
  4. Chill for 1 to 2 hours
  5. Enjoy
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Best Brownies: Chocolate Brownies with Nuts

Ingredients:

  • 3/4 cup (1½ sticks) unsalted butter, cut into large pieces
  • 8 ounces semisweet chocolate, coarsely chopped
  • 1 cup sugar
  • 1 cup packed light-brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup chopped walnuts or pecans

Directions:

  1. Put the butter into the top of a double boiler over not-quite-simmering water.
  2. As the butter starts to melt, add the chocolate making sure to spread it around the pan.
  3. Let the chocolate sit for 5 to 10 minutes, until melted and then whisk to smooth.
  4. Remove from pan and set the chocolate aside to cool partially, about 10 minutes.
  5. Preheat the oven to 350°F.
  6. Butter a 9-inch square baking pan and dust it with flour, knocking out the excess. (Do not use a smaller pan or the brownies will be too thick.)
  7. Combine the sugars and eggs in a large mixing bowl.
  8. Using an electric mixer, beat well for 2 minutes, until fluffy.
  9. Blend in the vanilla and cooled chocolate.
  10. Beat on medium-low speed until evenly mixed.
  11. Sift the flour and salt into a medium bowl.
  12. Stir into the chocolate mixture, half at a time, until evenly blended.
  13. Stir in the nuts.
  14. Blend until there are no dry streaks in the batter.
  15. Scrape the batter into the pan and smooth with a spoon.
  16. Bake on the center Oven rack for 35 minutes.
  17. When done, the brownies will have risen and have a thin brittle crust.
  18. Use toothpicks to check if the brownies are done:
    • A toothpick inserted near the side should come out clean.
    • toothpick inserted in the center should be a little gooey.
      • Do not over bake.
  19. Thoroughly cool the brownies in the pan, on a rack.
  20. Refrigerate for several hours before slicing. Serve slightly cool or at room temperature.
    Makes 16 or more brownies
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Easy Homemade Doughnuts Recipe

Ingredients:

  • 1½ cups flour
  • 1/4 tsp salt
  • 1½ tsp baking powder
  • 1 egg
  • 1/3 cup sugar
  • 2 tbsp milk
  • 2 tbsp shortening
  • 1 tsp vanilla

Directions:

  1. Cream shortening, sugar, and egg together.
  2. Add vanilla and salt and stir this into flour and baking powder (sifted together).
  3. Add milk, if necessary to make dough.
  4. Roll out 1/4 inch thick, cut and fry in deep oil and drain.
  5. Dust with powdered sugar.
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Homemade Peach Cobbler: Step-by-Step Guide


Peach Cobbler is great in the summertime with ice cream. I have been making this recipe for years.

Ingredients:

  • 1 cup self-rising flour
  • 1 cup sugar
  • 1 stick (1/2 cup) margarine or butter
  • 1 cup milk or 1 cup of the juice from the can of peaches.
  • 1 large 32 once can of peaches
  • ice cream (optional) as a topping for eating

Directions:

  1. Melt margarine in 9 x 13-inch baking pan.
  2. Then mix sugar, flour and milk together well.
  3. Pour peaches into the pan.
  4. Pour the batter over the peaches.
  5. Bake at 350 degrees until lightly browned and a toothpick comes out clean.
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Best Apples for Baking: Sweet vs. Tart Varieties


So many apples-so little time! But which are good for baking? For best results, try combining some of the sweet and tart varieties below.

Sweet

  • Braeburn: This red- and gold-speckled apple is juicy sweet with spicy, pearlike undertones.
  • Golden Delicious: This apple has crisp yellow to yellow-green skin and a deliciously sweet, mellow flavor. The flesh is soft, rich, and creamy.
  • Jonagold: A sweet-tart favorite, this juicy red-blushed apple is a cross between Golden Delicious and Jonathan. The flavors are more distinct than Golden Delicious but retain the same rich buttery undertones.

Tart

  • Cortland: With a firm, dense flesh, this red-hued apple has a crisp, snappy flavor.
  • Granny Smith: Puckery, sharp, and zingy- Granny Smith’s flavor is slightly reminiscent of
    sour apple-flavor candy. This firm apple holds its shape well when cooked.
  • Jonathan: Pleasantly sweet and tart, this red apple is a juicy favorite. Keep in mind, however, it does not perform well when baked whole.
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Delicious Crumb Coffee Cake Recipe

Crumb Coffee Cake is a great cake to eat while drinking coffee. The Recipe is for 8 x 8-inch Square baking pan or dish. This recipe can easily be doubled for a 9 X 13-inch pan.


Ingredients: (For the small pan)

  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 1/2 cups granulated sugar
  • ½ tsp Salt
  • 3/4 cup butter
  • 1 tsp. vanilla
  • 2 eggs
  • 3/4 cup
    milk

Ingredients: (for the large pan)

  • 4 cups all purpose flour
  • 2 tsp. baking powder
  • 3 cups sugar
  • 1 tsp salt
  • 1 1/2 cups butter
  • 2 tsp. vanilla
  • 4 eggs
  • 1 1/2 cups milk


Directions:
1. Preheat oven to 325 degrees
2. Mix together flour, baking powder, sugar, salt, and butter. Save 1/2 of the mixture for topping.
3. To the remaining mixture, add vanilla, eggs, and milk. Mix well.
4. Pour batter into pan. Sprinkle the reserved Crumbs on top of batter,
5. Bake for 50-65 minutes @ 325 degrees until a toothpick comes out clean.

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Delicious Cocoa Cream Pie Recipe

Cocoa Cream Pie Makes 6-8 servings

Ingredients:

  • 1 baked 9-inch pie crust or graham cracker crumb crust, cooled
  • 1/4 tsp. salt
  • 3 cups milk
  • 3 tbsp. butter or margarine
  • 1 1/4 cups sugar
  • ½ cup cocoa
  • 1/3 cup cornstarch
  • 1½ tsp. vanilla extract
  • whipped cream

Directions:

  1. Prepare crust and cool.
  2. Stir together sugar, cocoa, cornstarch, and salt in medium saucepan. Gradually add milk, stirring until smooth.
  3. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.
  4. Remove from heat; stir in butter and vanilla.
  5. Pour into prepared crust. Press plastic wrap directly onto surface to keep a film from forming.
  6. Cool to room temperature.
  7. Refrigerate 6 to 8 hours.
  8. Serve with whipped cream and garnish as desired. Cover and refrigerate leftover pie
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