Cookies and Cakes - Make your favourite sweets and treats

----

Ingredients

Original recipe makes 40 cookies

- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped


Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.


Ingredients

Original recipe makes 3 steaks

- 10 cloves garlic, roughly chopped
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon kosher salt
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon white pepper
- 3 (10 ounce) boneless beef ribeye steaks, cut 1 inch thick


Directions

1. Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. 
Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.

2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

3. Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.


Ingredients

Original recipe makes 1 - 9x13 inch pan

- 1/2 cup butter
- 1 1/3 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups blueberries

- 2/3 cup all-purpose flour
- 2/3 cup white sugar
- 6 tablespoons butter, softened


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.

2. In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.

3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Ingredients 

Original recipe makes 10 appetizer servings

- 1 cup pineapple juice
- 1/2 cup packed brown sugar
- 1/3 cup light soy sauce
- 2 pounds chicken breast tenderloins or strips
- skewers

Directions

1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.

2. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.

3. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.

4. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.



















Ingredients

Original recipe makes 8 cups

- 1 (36 ounce) bottle ketchup
- 1 1/4 cups raspberry preserves
- 1 (8 ounce) jar honey
- 1 cup dill pickle juice
- 2 tablespoons prepared spicy mustard
- 1/4 cup brown sugar
- 1/3 cup red wine vinegar
- 1 tablespoon red pepper flakes
- 1 tablespoon dried minced onion flakes
- 2 teaspoons garlic powder
- ground black pepper to taste
- 1 dash hot pepper sauce, or to taste
Directions

1. Stir together the ketchup, raspberry preserves, honey, pickle juice, mustard, brown sugar, vinegar, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat. Bring to a boil while stirring. Reduce heat to low and stir in the hot sauce; allow to simmer about 1 hour.
Ingredients 

Original recipe makes 1 -11x13 inch cake 

- 1 (18.25 ounce) package white cake mix
- 1 cup all-purpose flour
- 1 cup white sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 egg whites


Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.




Ingredients

Original recipe makes 1 - 9 inch pie

 -1 (3 ounce) package watermelon flavored Jell-O®
 -1/4 cup water
 -1 (12 ounce) container frozen whipped topping, thawed
- 2 cups watermelon
 -1 (9 inch) prepared graham cracker crust
Directions

1. Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.

2.Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.



Ingredients 

Original recipe makes 3 servings

-1 large zucchini
-1/4 cup Italian-style salad dressing

Directions

1. Slice zucchini into 1/4 inch slices. Toss in a bowl with Italian dressing.

2. Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy.


Ingredients

Original recipe makes 2 dozen bunsChange Servings

- 1 cup milk
- 1 egg, beaten
- 4 tablespoons melted butter
- 4 tablespoons water
- 1/2 (3.5 ounce) package instant

vanilla pudding mix
- 4 cups bread flour
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons bread machine

yeast
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
- 1 teaspoon milk
- 1 1/2 cups confectioners' sugar
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract



Directions

1. In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.

2. When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.

3. Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.

4. Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.


Original recipe makes 1 - 9 inch pie

-1 1/4 cups white sugar
-1 cup sour cream
-3 eggs
-2 tablespoons all-purpose flour
-1/2 teaspoon vanilla extract
-1/4 teaspoon salt
-3 cups chopped fresh rhubarb
-1 (9 inch) unbaked pie shell
-1/3 cup white sugar
-1/3 cup all-purpose flour
-1 teaspoon ground cinnamon
-1/4 cup butter, softened



Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.

3. Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.

4. Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.