What is your favorite family cookie or dessert recipe?

Question

Please send the whole recipe and let us know if there is a great story behind it. I am dying to find new things to try. I've been baking for 25 years and am looking for something new!

Oh my God, you people are beautiful! Some of these recipes I have and are old favorites! Most are wonderful new ideas. You all are making me smile in anticipation!

Answer 1

All tried and true...

The shortbread recipe search came about after having some wonderful chocolate chip shortbread in Grand Caymen. You can add mini chips to this recipe if you want an extra special treat.

The cour a la creme story is basically that I saw it on food network and my husband and I both looked at each with a WTF moment. It seemed too simplistic. And as I don't have the exact pan to make it in and used a colander...oh, and no cheesecloth so I used paper towels, I was sure it wouldn't turn out. It is now our most favorite dessert ever. Amazingly simple and amazingly good!!

Martha Stewart Basic Shortbread
1 1/3 cups (2 sticks plus 6 tablespoons) unsalted butter, room temp, plus more for pans
2/3 cup sugar
3/4 teaspoon salt
3/4 teaspoon pure vanilla extract
3 1/3 cups all-purpose flour

Preheat oven to 275 degrees F. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined. Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips slightly less than 1-inch wide. Cut the strips crosswise into 36 (3-inch) bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface. Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month


Not Yo' Mama's Banana Pudding Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Yield: 12 servings

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.


Ina’s Jam Thumbprint Cookies

I made ½ recipe and it made 25 cookies using my larger cookie scoop. It took a bit more coconut for a half batch - 1/3 of a 14 ounce package. And I think shortbread (which these are) need salt so I added ¼ teaspoon salt for the HALF batch and it was perfect. These tasted fantastic.

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

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Pogen’s Gingersnaps
½ stick butter, softened
½ cup shortening
1 cup brown sugar packed
¼ cup mollases
1 egg
2 ¼ cups flour, sifted
2 t soda
½ t salt
1 t. ginger
2 t. cinnamon
½ t. cloves

350 degrees. Cream first 5 ingredients till light and fluffy. Sift dry ingredients and combine with wet ones. Bake 8 minutes. Remove to racks.

NOTE: For 2005, I used Plugra butter because I had some left. I made 1.5 batches, using 1 egg and 1 egg white. I used the small cookie scoop and made level balls, rolling them in sugar before transferring them to the cookie sheets. I used a glass dipped in sugar to press down once on each ball, dipping the glass again in sugar each time. When the cookies come out of the oven, I dip the glass again and press down once on each cookie, turning the glass ¼ turn to stick as much sugar onto each cookie as possible. Dip glass between each cookie. 1.5 batches made ~ 100 cookies…a lot of them!

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Coeur a la Creme with Raspberry and Grand Marnier Sauce
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 4 minutes
Yield: 6 to 8 servings

12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries

Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.


Raspberry and Grand Marnier Sauce:
1 half-pint fresh raspberries or 1 pkg frozen berries
1/2 cup sugar
1 cup seedless raspberry jam (really only ¼ - 1/3)
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Yield: 2 cups

Answer 2

Seven Layer Magic Cookie Bars
by AllHomemadeCookies.com

Ingredients:

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 14-ounce can Eagle Brand® Sweetened Condensed Milk
1 c. butterscotch flavored chips
1 c. semi-sweet chocolate chips
1 1/3 c. sweetened coconut flakes
1 c. chopped nuts

Directions:

* Preheat oven to 350 degrees. Melt butter in a 13x9-inch baking pan.

* Sprinkle graham cracker crumbs over melted butter, then pour condensed milk over crumbs.

* Top with remaining ingredients in order listed. Press cookie mixture down firmly into pan.

* Bake for 25 minutes or until lightly browned. Cool before cutting into bars.

* Can be stored in airtight container at room temperature.

Makes 24-36 bars

Source: Eagle Brand® Sweetened Condensed Milk

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

This is an Indian dessert called Malai Kulfi (kulfi is like ice-cream) Ingredients 1 can condensed milk 1 can evaporated milk 1 pt (16 oz) table creme 1 tsp. almond 1tsp.pistachio 1 tbsp cashewnuts 2 tbsp raisins 1/2 tsp. cardamom powder 1/8 tsp. saffron 1 can mango puree or 1 bottle of rose syrup Method:: 1. Mix all the ingredients (except saffron) in a blender for 2 minutes. 2. Soak saffron in 1 tsp milk for 5 minutes and then add to the mixture 2. Pour the mixture in to a tray. 3. Freeze it for 6 to 8 hour. 4. Scoop the frozen kulfi from the tray and serve with either ripe mango puree or rose syrup (both can be got in an Indian grocery store or persian grocery store).

Answer 5

we do really simple stuff like rice crispy treats with chocolate frosting on it. We don't have a lot of extra time to bake during the school year, but when I do...

Monster chip cookies
1c shortening
1/2 c butter softened
1 1/2 c sugar
1 cu firmly packed light brown sugar
4 eggs
3tsp vanilla
1 tsp lemon juice
3 c flour
1.2 c quick cook oats
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
24 oz. chocolate chips
Mix shortening, butter & sugars. Add eggs one at a time. Add vanilla, and lemon juice
Combine dry ingredients and add to creamed mixture. Stir in chips.
Drop onto lightly greased cookie sheets. Bake at 350 degrees for 14-16 minutes. Cool for 2 minutes and remove to wire rack.

The other one is...

Chocolate cupcakes with cream cheese-chocolate chip filling
cream together
8 oz. cream cheese
1/3 c sugar
1 egg
6 oz. chocolate chips
dash of salt

Mix together:
1 1/2 c flour
1 c sugar
1/2 tsp. salt
1 tsp. baking soda
1/4 c cocoa
then add:
1 c water
1 Tbls. white vinegar
1/3 c oil

Fill cupcake papers about 1/3 to 1/2 full with choco. batter. Drop teaspoonfull of cream cheese mixture in each. Bake 15 minutes.

Hope these help!

Answer 6

i am a cupcake freak and so this is one of my fav dessert recipes you have to try it.

1/3 cup butter, softened
2 cups sifted cake flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
1 teaspoon vanilla extract
1/2 cup chopped pecans
.
Praline Topping
1/4 cup melted butter
3/4 cup brown sugar
18 pecan halves

PREPARATION:
Cream softened butter in mixing bowl. Sift in flour, sugar, baking powder, and salt. Add about half of the milk and the egg; mix until flour is thoroughly moistened. Beat for 2 minutes. Add remaining milk and the vanilla; beat 1 minute longer.

Stir in chopped pecans. Place paper baking cups in muffin cups and fill about 1/2 full with the batter. Bake at 375° for 25 minutes, or until cupcakes spring back when lightly touched with finger.
Combine melted butter and brown sugar; spoon over hot cupcakes. Place a pecan half in the center of each; return to oven and bake 5 minutes longer.
Makes 18 praline cupcakes.

Answer 7

My mother got me hooked on making patecheaux (cream puff) dough and filling it with anything you can imagine! I tried making the dough once and the puffs turned out beautiful. I taught myself how to make french pastry cream (delicious!) and then began altering the recipe. I came up with white chocolate almond cream puffs and took them to a women's gathering. The ladies went nutzo and have asked for them for every event. The jewel in my crown was when I was asked to cater a wedding for 300 - a dessert reception, for which I made 3 kinds of cream puffs, a croquembouche (traditional cream puff tower) 4 types of mini cheesecakes, 2 types of baklava and dipped liquer filled strawberries...all my own recipes.

If you want any of these recipes, email me. They are too long to post.

Answer 8

I like apple cake in the fall time
(you can usually make this with what you already have at home)

APPLE CAKE
4 1/2 - 5 CUPS DICED APPLES
2 CUPS SUGAR
1/2 CUP OIL (I USE VEGETABLE)
2 EGGS
2 TEASPOON VANILLA
2 CUPS FLOUR
2 TEASPOON BAKING SODA
2 TEASPOON CINNAMON
1 TEASPOON SALT

HEAT OVEN TO 350
MIX APPLES AND SUGAR
ADD OIL, EGGS, AND VANILLA
MIX DRY INGREDIENTS TOGETHER AND ADD TO APPLE MIXTURE
BAKE IN GREASED 13X9" PAN FOR ABOUT 1 HR

This is a great recipe for kids to try as well

Answer 9

We grow our own strawberries (also, blueberries, blackberries, raspberries) And strawberry shortcake is our families favorite dessert. My mom uses the biscuit recipe on the side of the bisquick box top with strawberries and cool whip.

Answer 10

My brother likes snickerdoodles choco chip white macademia peanut butter oatmeal raisin like that




please make it the best answer. I'm level 1

Answer 11

"Fudge Cookies" with a tall glass of milk to dunk them in