BEST EVER CAKE
Preheat oven to 350º F
1 C chopped walnuts
2 C granulated sugar
2 C all purpose flour
2 tsp. baking soda
2 eggs
1 tsp. vanilla
1 can (20 oz.) crushed pineapple (do not drain)
Combine all ingredients and bake in a greased and floured 9 x 13" pan for 40-45 minutes. Remove from oven and cool in pan. When cooled, ice with Cream Cheese frosting and sprinkle with chopped nuts.
CREAM CHEESE FROSTING
1/2 C margarine
1 pkg. (8 oz.) cream cheese, softened
1-1/3 C confectioners sugar
1 tsp. vanilla
Mix all ingredients and beat until creamy.
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Chocolate Oatmeal Cookies
Make sure to cool the baking sheets between batches.
Ingredients
1 3/4 cups old-fashioned oats
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
10 tablespoons unsalted butter , softened but still cool
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
3 ounces milk chocolate , melted and cooled
1 cup semisweet chocolate chips
1 cup pecans or walnuts, chopped
Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place 1 cup oats in food processor or blender and process until well ground, about 30 seconds. Transfer to large bowl and stir in flour, baking powder, baking soda, and salt.
2. With electric mixer, beat butter and brown sugar together on medium-high speed until well blended and lumps are gone, about 1 minute. Scrape down sides of bowl. Add egg and vanilla and beat until light and fluffy, about 30 seconds. Add melted chocolate and beat until incorporated, about 20 seconds. Add flour mixture and beat on low speed until just incorporated, about 15 seconds. Add remaining 3/4 cup oats, chocolate chips, and nuts and beat on low speed until evenly distributed, about 10 seconds.
3. Roll 2 tablespoons of dough into balls and space 2 inches apart on baking sheets. Bake, rotating and switching position of pans halfway through baking time, until cookies are cracked and set on top but look moist within cracks, 14 to 18 minutes. Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for up to 5 days.)
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Cinnamon Rolls
Ingredients
Dough Mixture:
4 eggs
6 ounces sugar
1 teaspoon fine salt
2 cups milk, lukewarm
4 ounces margarine
8 cups all-purpose flour, divided
2 tablespoons yeast
Filling:
4 ounces margarine
2 cups brown sugar
3 tablespoons ground cinnamon
1 cup pecans, chopped
Icing:
4 cups powdered sugar
4 ounces margarine
1 cup milk
1 tablespoon almond extract
Directions
In a large mixing bowl beat the eggs, sugar, and salt for the dough mixture. Combine the warm mile and margarine and add to the egg mixture. Slowly add 4 cups flour and beat well. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise to double its size, about 1 hour.
Roll the dough into a 1 1/2 by 2-foot rectangle.
For the filling:
Spread 4 ounces of margarine over the dough and sprinkle entire surface with brown sugar, cinnamon, and chopped pecans. Roll the dough into a cylinder shape starting with the bottom edge, and then cut into 12 slices. Place the slices onto an oiled pan and bake at 350 degrees F for 15 minutes. Cool and cover with icing.
For the icing:
Stir all ingredients until thoroughly combined
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Spicy Gingerbread Cookies
Cookie Ingredients:
3/4 cup (1 1/2 sticks) butter,softened
2/3 cup light molasses
1/2 cup packed brown sugar
1 egg
1 1/2 tsp. grated lemon peel
2 1/2 cups all-purpose flour
1 1/4 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. vanilla
1/2 tsp each of: salt; baking soda; ground ginger
1/4 tsp baking powder
Cookie Directions:
Combine butter, molassses, brown sugar, egg and lemon peel in a large bowl. Beat at Med. speed with mixer till smooth and creamy. Add remaining cookie ingredients. Mix on Low. Wrap dough in plastic wrap and chill in refrigerator for 2 hours. Preheat oven to 350°F. Roll out dough, one half at a time, on a well floured surface to 1/4 inch thickness. (keep remaining dough refrigerated) Cut with 3 to 4 inch cookie cutters. Place on greased cookie sheets. Bake 6 to 8 minutes or until firm. Remove immediately to wire racks. Cool completely.
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Cookie Icing Ingredients:
4 cups powdered sugar
1/2 cup (1 stick) butter softened
1/4 cup milk
2 tsp vanilla
Assorted icing colorings (optional)
Icing Directions:
Combine powdered sugar, butter, milk, and vanilla in small bowl. Beat at low speed until fluffy. Color cookie icing and decorate cookies.
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