Family Recipes Blog to Share Family Recipes

•    1 pkg (7 oz) coconut
•    1 tsp. vanilla
•    1 cup macadamia nuts, chopped
•    30 saltines – crushed
•     3 egg whites
•    1 can (14 oz) sweetened condensed milk
•    2 squares semi-sweet Baking chocolate
Preheat oven to 350o.  Spread coconut and macadamia nuts into 15x10x1 inch baking pan.  Bake 10 minutes or until lightly toasted, stirring frequently.  Cool.  Combine milk and vanilla in large bowl. Add coconut mixture and cracker crumbs, mix well.  Beat egg whites in small bowl until stiff peaks form.  Add to coconut mixture, stir in gently until well blended.  Drop rounded tablespoonfuls of the mixture 2 inches apart on lightly greased baking sheets.  Bake 12-14 minutes or until edges of cookies are lightly browned.  Remove to wire racks, cool completely.  Melt chocolate as directed on package; drizzle over cookies.   Place in wax paper-lined shallow pan.  Refrigerate until chocolate is set.

•    1 c. + 2 T. flour
•    1/2 teas. baking soda
•    1/4 teas. salt
•    1/2 c. butter, softened
•    1/3 c. white sugar
•    1/3 c. brown sugar, packed
•    1 egg
•    1/2 teas. vanilla
•    1 cup chocolate chips
Mix flour, soda, salt.  Put butter and sugars in bowl.  Cream till light and fluffy.  Add egg and vanilla.  Beat.  Add flour mixture slowly until just combined.  Add chocolate chips.
Can refrigerate dough for up to 24 hours.
Bake at 350 degrees – 10 minutes or until golden brown.  Cool on cooling racks.  Keep in airtight container.

•    1 cup margarine
•    1 cup brown sugar
•    1 cup granulated sugar
•    4 large eggs
•    2 teaspoons vanilla
•    2 cups flour
•    1 teaspoon baking soda
•    1 teaspoon salt
•    1/2 teaspoon baking powder
•    6 ounces chocolate chips
•    6 ounces butterscotch chips
•    1 cup coconut
•    1/2 cup chopped nuts
•    4 cups quick cook oatmeal(uncooked)
Cream margarine and sugars.  Add eggs and vanilla.  Mix in dry ingredients.  Add chips, nuts and coconut.  Add oatmeal.  Mix well.  Shape or drop as cookies.  Bake at 375o for 10 to 15 minutes.
(you can use only chocolate chips)

Cream:
•    1/2 cup margarine
•    1/2 cup peanut butter
•    1/2 cup granulated sugar
•    1/2 cup brown sugar
Add:    1 egg
Sift and add:
•    1 1/2 cup flour
•    3/4 teaspoon baking soda
•    1/4 teaspoon salt
•    1/2 teaspoon baking powder
Chill dough (not necessary).  Form in balls,place on cookie sheet, use fork to make design in top.  Bake 350o for 10-12 minutes.

Mix well:
•    1/2 cup margarine
•    1 cup flour
•    1/4 cup powdered sugar
Press in bottom of greased 9×13″ baking pan.
Bake at 325 degrees for 20 minutes.  Don’t let get brown.
Beat:    2 eggs
Add:
•    1/4 teaspoon salt
•    1 cup sugar
•    3 tablespoons lemon juice
•    rind of 1 lemon (or 1 teaspoon lemon rind)
Add:
•    1/2 teaspoon baking powder
•    2 tablespoons flour
Blend.  Pour over pastry.  Bake at 325 degrees for 20- 30 min. Sprinkle with powdered sugar

Mix:
•    1 cup margarine
•    1 1/2 cups sugar
•    2 eggs
Sift together and stir in:
•    2 3/4 cups flour
•    1 teaspoon baking soda
•    2 teaspoons cream of tartar
•    1/2 teaspoon salt
Roll in balls the size of walnuts.  Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.  Place about 2 inches apart on ungreased cookie sheet.  Bake 400 degrees for 8 to 10 minutes.  Don’t let get too brown.

Melt one stick margarine in a 13×9″ pan.
Over this sprinkle 2 cups graham cracker crumbs.
Next layer:
•    1 cup milk chocolate bits
•    1 cup butterscotch bits
•    1 cup flaked coconut
•    1 can Eagle brand sweetened milk (be sure the milk covers the coconut)
•    1 cup ground nuts (walnuts or pecans)
Bake at 350 degrees for 20 to 25 minutes until golden.

For the cookies:
•    12 tablespoons butter, softened
•    2 1/2 cups confectioners’ sugar
•    7/8 cup egg whites (about 6 eggs)
•    2 tablespoons vanilla extract
•    2 tablespoons lemon extract
•    1 1/2 cups flour
For the filling:
•    1/2 cup heavy cream
•    8 oz semisweet choc., chopped
•    1 orange, zested
In the bowl of an electric mixer, cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour, and mix until just incorporated.
With a small (one-fourth inch) plain tip, use a pastry bag to pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart.
Bake in a preheated, 350-degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
In a small saucepan over medium heat, scald the cream. Pour the hot cream over the chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.

•    1 (18 1/4-ounce) dark choc cake mix
•    1/3 cup water
•    2 tablespoons Crisco shortening
•    3 1/2 cups confectioners’ sugar
•    1/2 tablespoon granulated sugar
•    1/2 teaspoon vanilla extract
•    1/2 cup Crisco shortening (for filling)
•    3 tablespoons hot water
Preheat oven to 325o.  In a large bowl, combine cake mix, water and Crisco. Knead until it dough is pliable. Form into 2-inch balls. Place on a greased cookie sheet and flatten with the bottom of a glass. (Dip the glass into unsweetened cocoa powder so that it doesn’t stick.)  Bake eight to 10 minutes, until cookies are hardened. Let cool, then remove to a rack.
Make filling: In a medium bowl, combine confectioners’ sugar, granulated sugar, vanilla extract, Crisco and hot water. Beat well until light and fluffy. Form into balls and sandwich in the center of two cookies.