alf (bowl) will be the classic version and the other half
izzelle maker. Grease a small cookie scoop with cooking spray. Scoop
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
he recipes in this collection.
Makes 22-23 cups cookie mix
o 350 degrees. Lightly grease cookie sheets.
Cut dough into
Preheat oven to 350\u00b0.
Combine cookie crumbs and butter or margarine.
Press firmly into bottom of a 9-inch spring-form cake pan.
In a large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk and beat until smooth. Beat in eggs, then sour cream and vanilla.
Pour into prepared pan. Bake 50 to 55 minutes or until lightly browned around the edge.
(Center will be slightly soft.)
Cool completely.
Top with cherry pie filling or other type you like. Refrigerate leftovers.
rust: Melt butter, stir in cookie crumbs and sugar.
press
Summer Sangria.
In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
Cover and refrigerate for 2 1/2 hours.
When ready to serve slowly stir in club soda to taste.
Add all the fruit and ice cubes and ENJOY.
Classic Sangria.
In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
Cover and refrigerate for 1 1/2 hours.
Before serving add club soda and ice, taste and adjust sugar or soda as preferred.
ntil well blended.
Add cookie mix and flour; stir until
ugar, and place on the cookie sheet about 3 inches apart
uffin cups.
Divide the cookie dough into 24 equal parts
in another bowl break cookie dough into small pieces and
or 50 seconds.
Add cookie crumbs to melted butter. Stir
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
et aside.
Make Cookie dough. Whisk flour, salt, baking
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
For the crust:
Mix cookie crumbs with melted butter; press
Heat oven to 375\u00b0F.
In a large bowl, place cookie mix. Cut in butter, using a pastry blender or fork, until the mixture looks like coarse crumbs.
In an ungreased 8-inch square baking dish, spread fruit in an even layer. Sprinkle cookie mixture over peaches and spread evenly.
Bake 30-40 minutes or until topping is golden brown. Let cool at least 10 minutes. Serve warm or cool.
br>In large bowl, stir cookie base ingredients until soft dough
head and chop up the cookie dough chunks- stir them into