For Cookies: Preheat oven to 375\u00b0.
he quantity from the original recipe. I find that I need
coa powder. As with all cookies, it's the taste
Wash grapes, wash and chop apple, peel and slice banana and open canned fruit and drain juice into a measuring cup. Combine fruit into a serving bowl.
To make Jumble Juice: Put yogurt into a small bowl or cup. Add juice and stir with a whisk or fork until smooth. Pour Jumble Juice over fruit and toss gently to coat.
Refrigerate until ready to serve.
Divide Fruit Jumble into bowls or plates and sprinkle with nuts, coconut and cinnamon.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350\u00b0.
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, combine butter and sugar; beat until creamy.
Add egg and vanilla; mix well.
Blend in flour mixture.
Stir in Rice Krispies, chocolate chips and raisins.
Drop by level tablespoon onto lightly greased cookie sheets.
Bake at 350\u00b0 for 12 to 15 minutes.
Makes 3 1/2 dozen 2 1/2-inch cookies.
Sift flour, soda and salt.
Set aside.
Measure margarine and sugar into a large bowl.
Beat until well blended and smooth.
Add egg and vanilla; beat well.
Add sifted dry ingredients and mix until combined.
Stir in Rice Krispies, chocolate morsels and raisins.
Drop by tablespoonful onto lightly greased baking sheets.
Bake in 350\u00b0 oven for about 12 minutes or until lightly browned.
Remove immediately from baking sheet to cool.
Makes 3 1/2 dozen cookies.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
Preheat oven to 350\u00b0.
In small bowl, combine flour, baking soda and salt.
Set aside.
In large bowl, combine butter and sugar.
Beat until creamy.
Add egg and vanilla.
Mix well. Blend in flour mixture.
Stir in cereal, chocolate chips and raisins.
Drop by level tablespoons onto lightly greased cookie sheets.
Bake at 350\u00b0 for 12 to 15 minutes.
Makes 3 1/2 dozen cookies.
Mix shortening or margarine, sugar and egg.
Stir in buttermilk and vanilla.
Sift together and stir in flour, baking soda and salt.
Chill dough.
Drop by teaspoon on greased cookie sheet.
Sprinkle with mixture of sugar and cinnamon (1/4 cup sugar and 1 teaspoon cinnamon).
Bake at 400\u00b0 for 8 to 10 minutes. Makes 4 dozen 2-inch cookies.
han the edges.
Let cookies stand on cookie sheet for
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
ound cookie cutter, cut out cookies.
Transfer to prepared sheets
uch stickier than my regular recipe. You may have to experiment
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.