cookie recipe?

Question

do you know any good cookie recipe? or cake recipes?

Answer 1

Welsh Miner Cookies

Oven 350F and grease cookie sheets

1c. margarine or shortening
3c. oats
1c. white sugar
3/4 c. all purpose flour
1tsp. baking soda
1/2tsp. cinnamon
1/2tsp. ground cloves
1/2c. raisins
1/4c. milk

Cream margarine in a large bowl, then blend in rolled oats and sugar. Sift next 4 ingredients together and blend with the oatmeal mixture. Stir in the raisins and milk, mixing well. Shape into balls and place on cookie sheet, 3 inches apart for spreading. Bake for 12-15 minutes or until golden.

Answer 2

Take a white cake mix four egg whites instead of whole eggs one box jello mix your fave flavor I would do lemon or lime for Easter. Mix cake mix and then add jello mix thur then bake in oven according to the box. Decorate with white frosting mixed with two drops each blue red & green food dye untill it looks brown or use chocalate mix green food dye into coconut put on cake to look like grass. Take jelly beans & peeps for the tops also take Ice cream cones cut the bottom and use the tops to look like baskets and put coconut put inside and jelly beans. There one Easter cake.

Answer 3

here are a lot just type in cookies or cakes in the top search bar and so many will pop up you wont know where to begin good luck

Answer 4

RAspberry Oatmeal Squares (HEaven..lol.)

Oatmeal Base:

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (215 grams) light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/4 cups (175 grams) all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups (180 grams) old fashioned rolled oats, divided

Filling:

1 cup raspberry jam or preserves (homemade or store bought)
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or use a non stick cooking spray) a 9 x 9 inch (23 x 23 cm) pan. Set aside.

Oatmeal Base: In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until well combined. Stir in 1 3/4 cups (155 grams) of the rolled oats. Press 2/3 of the dough into the bottom of the prepared pan.

Spread the raspberry jam (preserves) over the oatmeal base. To the remaining dough add the remaining 1/4 cup (25 grams) of rolled oats. Crumble this mixture evenly over the top of the raspberry jam. Bake for about 25 - 30 minutes or until nicely browned. Place on a wire rack to cool and then cut into squares.

Makes about 16 - 2 inch squares.

These are best if made the day before serving. Store leftovers in the refrigerator.

BROWNIE CUPCAKES

Brownie Cupcakes:

4 ounces (120 grams) unsweetened chocolate, chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 1/4 cup (250 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup (105 grams) all purpose flour

1/4 teaspoon salt

Ganache:

4 ounces (120 grams) semi-sweet chocolate, finely chopped finely

4 ounces (120 ml) heavy whipping cream

1/2 tablespoon (7 grams) unsalted butter
Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line about 12 muffin tins with paper or foil baking cups or butter an 8 inch (20 cm) square baking pan.

Melt the chopped chocolate and butter in a stainless steel bowl over a saucepan of simmering water (or use a double boiler). Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.

Meanwhile, place the sugar in your electric mixer and add the melted chocolate and butter mixture. Mix until well blended. Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. Mix in the flour and salt until well blended.

If making cupcakes, fill each baking cup with enough batter so they are about half full. (Do not fill any more than halfway as you need to leave room for the ganache icing once they are baked.) Place in preheated oven and bake for about 20-23 minutes or until a toothpick inserted in the middle of the cupcake has moist crumbs. (If baking in an 8 inch cake pan bake for about 35 minutes or until a toothpick inserted in the center has moist crumbs.) Remove from oven and let cool on a wire rack.

To make Ganache: Place the finely chopped chocolate (can use a food processor to chop the chocolate) in a heatproof bowl and set aside. Place the whipping cream and butter in a saucepan and heat until it just starts to boil. Remove from heat and pour it over the chocolate. Let stand a few minutes and then stir until the chocolate has melted and the ganache is nice and smooth. Let stand until it cools to room temperature. Spoon enough ganache onto each cupcake so the surface is evenly covered and smooth.

Store in a covered container in the refrigerator. These are best if they sit overnight as it allows the flavors to mingle.

Makes about 12 cupcakes.

Answer 5

I have used this web site for all of my recipe ideas , it is called all recipes.com and they have just about everything under the sun on there , you should check it out :O}

Answer 6

try verybestbaking.com

i always find good recipes on there

Answer 7

Yes, Here are my favorites. The first recipe is jelly thumbprint cookies, they are soo delicious!!

1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter, softened
1/2 teaspoon vanilla
1 egg, separated
1 cup flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
jelly

Heat oven to 350*.
Cream sugar, shortening, butter, vanilla and egg yolk.
Stir in flour and salt until dough holds together.
Shape into 1 inch balls.
Beat egg white slightly.
Dip each cookie ball in the egg white; roll in the nuts.
Place 1 inch apart on cookie sheet.
Press thumb deeply in center of each.
Bake until light brown, about 8-10 minutes.
Remove from cookie sheet, cool.
Fill thumbprints with jelly.

This is my other favorite cookie recipe-

PB COOKIES!
3/4 cup peanut butter
1/2 cup butter or margarine, softened
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
granulated sugar

In medium mixing bowl beat together peanut butter, butter, brown sugar, 1/2 cup granulated sugar, egg and vanilla until creamy.
Blend in flour, soda and salt.
Cover. Refrigerate at least 1 hour.
Form dough into 24 balls, each about 2-inches in diameter.
Arrange about 2-inches apart on two cookie sheets.
Flatten with fork dipped in granulated sugar to form criss-cross pattern.
Bake in preheated 325°F degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown.
Cool on wire racks.


and lastly...this cake recipe is incredible...never fails!!!

Chocolate Cake with Caramel Frosting

Cake
3 ounces unsweetened chocolate
1/2 cup butter
2 1/4 cups light brown sugar
3 eggs
1 1/2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup boiling water

Caramel Icing
1 cup brown sugar
1/3 cup butter
1/3 cup milk
1 cup icing sugar (confectioners')

Preheat oven to 350°F.
Melt chocolate, either on the stove or in the microwave and set aside.
Beat butter in large mixer bowl then add brown sugar and eggs, and beat until light and fluffy, about 5 minutes.
Add vanilla and melted chocolate, and beat to combine.
Combine flour, baking soda, and salt and add to chocolate mixture gradually, alternating with sour cream, beating after each addition.
Stir boiling water into the batter - the batter will be thin.
Pour into two 9 inch round cake pans which have been greased and floured.
Bake for 35 minutes, until cake centre springs back when touched.
Cool for 10 minutes before removing from pans. Allow to cool completely before applying frosting.
***For the frosting***
Combine brown sugar, butter and milk in a small saucepan and bring to a boil.
Continue to boil, stirring constantly, for 3 minutes.
Cool to lukewarm.
Stir in icing sugar and continue to stir until the right consistency to spread.
(There should probably be a small film wanting to form on top ideally, but no real crystalization.) Spread over cooled cake.

Answer 8

yes