Mix well the cake mix, eggs, and oil. Stir in chopped candied fruit and the chopped nuts. Drop with 1\" cookie scoop (making walnut-sized balls) onto cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. DO NOT OVERBAKE. Makes about 40 cookies (or more).
herries to garnish tops of cookies.
Bake at 375\u00b0F
ngreased cookie sheet, spacing the cookies about 2 inches apart. Bake
n the refrigerator.
Some recipes call for the dough to
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
Arrange half the cookies in bottom of 9-inch square baking dish.
Combine cream and milk in large bowl; add pudding mix. Beat with electric mixer for 1 min, or until smooth. Pour over cookies.. Top with a layer of remaining cookies.
For the passion fruit icing, combine sifted powdered sugar, passion fruit pulp and butter in a small, heatproof bowl. Stir over a saucepan of hot water until icing is spreadable.
Spoon icing on top of cookie layer. Refrigerate overnight before cutting into bars.
Place cookies in a large resealable plastic bag. Lightly crush with a rolling pin into small pieces. Place in a bowl with condensed milk, 1 cup of the coconut and sifted cocoa powder. Mix well. Refrigerate for 10 mins, until slightly set.
Roll tablespoons of mixture into balls. Roll in remaining 1/4 cup coconut. Place on a lined baking pan and refrigerate for 30 mins, until set.
Divide the crushed cookies between 10 small glasses or jars. Beat the Nutella in a bowl to soften it. Beat the cream cheese in a separate bowl to soften it then gradually beat in the yogurt. Combine with the Nutella and mix well. Spoon into the glasses on top of the cookies. Crumble in the meringues. Add one cookie half to each glass then finish with the chocolate pieces.
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
Crush 9 of the cookies to fine crumbs in a
hocolate mixture, then fold in fruitcake. Pour chocolate mixture into prepared
Cream shortening and sugar well.
Add 1 egg at a time; beat well.
Dissolve soda in 3 tablespoons milk; add to creamed mixture.
Add flour and juice to cream mixture, blending well. Mix 1 cup flour well with raisins and nuts.
Pour batter over floured nuts and raisins; mix well.
Drop by teaspoon onto greased cookie sheet.
Bake at 350\u00b0 for 12 to 15 minutes, or until brown.
Dredge fruits and nuts with 1/2 of flour.
Cream the butter well.
Gradually add sugar.
Add eggs, one at a time; beat well. Sift and measure rest of flour, adding spices.
Add dissolved soda to creamed mixture, then alternately add flour and liquid.
Pour batter over floured fruit; mix well.
Drop by teaspoonfuls onto greased sheet.
Bake for 10 minutes at 350\u00b0.
In a large bowl, combine sweetened condensed milk and vanilla.
Fold in whipped cream until blended, then fold in cookies.
Pour into pie crust and freeze 6 hours or until firm.
Drizzle chocolate syrup and sprinkle nuts over pie.
Cut into 8 wedges and serve.
ours or until dough is easy to handle.
On floured
Pour eggnog into a deep flat bowl or compote dish.
Arrange cake pieces over eggnog and aginst the edges of bowl.
Moisten with sherry and brandy.
Sprinkle lemon zest and almonds evenly over cake.
Spoon on preserves, distribute banana, pineapple and amaretti cookies over preserves.
Either pipe or spoon whipped cream on trifle.
Serve by spooning trifle from the bottom of the dish to combine all ingredients.
Using a food processor crumb the biscuits/cookies. If you don't have a food processor just put biscuits into a plastic bag and roll with a rolling pin until crumbed.
Mix crumbs well with the cream cheese.
Roll into small balls.
Either dip into melted chocolate and place on baking paper to set or roll in coating of your choice.
Store in fridge until required.
he preheated oven just until cookies begin to look dry, about
5 minutes or until the cookies are set.
Let the
In large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple.
In large saucepan, combine marshmallows, milk and butter and cook over low heat, stirring constantly, until melted.
Pour over pecan mixture and blend thoroughly.
Shape into 1-inch balls and roll in coconut.
It will be necessary to rinse your hands frequently.
Makes 7 to 8 dozen cookies.