Type what you have

Ingredients

• ✓ margarine
• egg
• sugar
• baking powder
• all-purpose flour
• anise extract

Instructions

1. 1 Mix ingredients in order given. Should be the consistency of a drop cookie.
2. 2 Heat Pizzelle Iron. Drop about 1 heaping teaspoon on hot iron, wait approx. 40 seconds.

By Ed mr1

Ingredients

• ✓ margarine
• egg
• white sugar
• anise extract
• all-purpose flour
• baking powder

Instructions

1. 1 Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted butter and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
2. 2 Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

By Betty

Ingredients

• ✓ margarine
• sugar
• olive oil
• vanilla extract
• egg substitute
• all-purpose flour
• cocoa powder
• baking powder
• milk chocolate candy bar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.
5. 5 Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.

By EHOLT

Ingredients

• ✓ margarine
• sugar
• olive oil
• egg substitute
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• milk chocolate candy bar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
4. 4 Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
5. 5 Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

By EHOLT

Ingredients

• ✓ margarine
• ✓ margarine
• shortening
• white sugar
• egg yolk
• all-purpose flour
• baking soda
• buttermilk
• vanilla extract
• coconut
• pecan
• egg white
• cream cheese
• confectioners' sugar
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2. 2 Beat egg whites until they form stiff peaks.
3. 3 In a large bowl, cream 1/2 cup butter and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
4. 4 Bake cakes in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely, about 1 hour.
5. 5 Combine cream cheese, 1/2 cup butter, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

By cyndi

Ingredients

• ✓ margarine
• lasagna noodle
• cheddar cheese
• ricotta cheese
• egg
• white sugar
• almond extract
• apple pie filling
• all-purpose flour
• brown sugar
• oat
• cinnamon
• nutmeg
• sour cream
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook until tender, about 8 minutes. Drain, and rinse noodles, and set aside.
2. 2 In a medium bowl, mix together the Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract. Spread one can of apple pie filling in the bottom of a 9x13 inch baking dish. Layer half of the noodles to cover the filling. Spread the cheese mixture over the noodles. Top with the remaining noodles, and spread the remaining can of apple pie filling over the top of those.
3. 3 In a small bowl, stir together the flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg. Mix in margarine until the mixture is crumbly. Sprinkle over the top of the pie filling.
4. 4 Bake for 45 minutes in the preheated oven. Cool for 15 minutes. While the lasagna cools, stir together the sour cream and 1/3 cup brown sugar. To serve, cut into squares and top with sour cream as a garnish.

By Linda Correia

Ingredients

• ✓ margarine
• sugar
• butter
• milk
• vanilla extract
• almond extract
• egg
• all-purpose flour
• baking powder
• salt
• confectioners' sugar
• milk
• lemon juice
• colored sugar
• festive sprinkles

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Cream sugar, butter, margarine, milk, vanilla extract, and almond extract together in a large bowl. Add eggs, 1 at a time, beating briefly after each addition.
3. 3 Combine flour, baking powder, and salt; add 1 cup at a time to the creamed mixture until a dough forms, using your hands if and when necessary. Turn out onto a floured board and knead briefly until smooth and a bit sticky, but not sticking to your hands. Set aside to rest for 5 minutes.
4. 4 Pull off small pieces of dough, 1 at a time, and roll into a rope. Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. Repeat to form remaining cookies and place on the prepared cookie sheets.
5. 5 Bake in the preheated oven in batches until just turning a light brown on the bottom, 10 to 15 minutes. Remove to a wire rack and allow to cool slightly.
6. 6 Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze.
7. 7 Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.

By ROBBILYNNE

Ingredients

• ✓ margarine
• pecan
• vanilla extract
• confectioners' sugar
• cream cheese
• pecan
• coconut
• all-purpose flour
• egg white
• vanilla extract
• egg yolk
• shortening
• vegetable oil
• butter
• white sugar
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
2. 2 In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
4. 4 Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5. 5 To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

By Barbara

Ingredients

• ✓ margarine
• pecan
• vanilla extract
• confectioners' sugar
• cream cheese
• butter
• pecan
• coconut
• pineapple
• egg white
• all-purpose flour
• vanilla extract
• almond extract
• egg yolk
• white sugar
• shortening
• salt
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
2. 2 In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
3. 3 Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
4. 4 To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

By BOSQUE

Ingredients

• ✓ margarine
• confectioners' sugar
• orange juice
• milk
• walnut
• cream cheese
• milk
• orange juice
• vanilla extract
• egg
• vegetable shortening
• orange
• salt
• allspice
• clove
• cinnamon
• baking powder
• cocoa powder
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt together in a large bowl. Stir in orange zest, then mix in vegetable shortening and margarine with your hands until mixture is crumbly.
3. 3 Beat eggs and vanilla in a bowl with an electric mixer until foamy. Add egg mixture to flour mixture along with 1/4 cup orange juice and 1/4 cup milk; knead in the bowl until dough is thoroughly combined and stiff and it doesn't stick to your hands, about 8 minutes. Knead cream cheese thoroughly into dough, followed by walnuts.
4. 4 Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
5. 5 Bake cookies in the preheated oven in batches until lightly browned, 12 to 14 minutes. Cool cookies on racks.
6. 6 Make the frosting: Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth. Gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
7. 7 Dip tops of cookies into frosting and place onto racks with waxed paper underneath to catch the drips. Let cookies dry, 8 hours to overnight.

By Allrecipes Member

Ingredients

• ✓ margarine
• white sugar
• egg
• self-rising flour

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line with a circle of parchment paper.
2. 2 Beat margarine and sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into margarine mixture before adding next. Fold in flour until only small lumps remain; pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By dasha

Ingredients

• ✓ margarine
• ✓ margarine
• peanut butter
• confectioners sugar
• graham cracker crumb
• semisweet chocolate chip

Instructions

1. 1 Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
2. 2 Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

By KARILK

Ingredients

• ✓ margarine
• butter
• marshmallow
• rice krispies cereal

Instructions

1. 1 In large saucepan melt margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. 2 Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. 3 Using buttered spatula or wax paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

By Rice Krispies

Ingredients

• ✓ margarine
• wonton wrapper
• cinnamon sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lay wonton wrappers flat onto a baking sheet. Brush the tops evenly with melted margarine. Sprinkle each wrapper with about 1/4 teaspoon cinnamon sugar.
3. 3 Bake in the preheated oven until crisp, about 5 minutes. Transfer wonton crisps to wire racks to cool.

By KELLYNDOUG

Ingredients

• ✓ margarine
• all-purpose flour
• sugar
• baking powder
• peach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt margarine in a 9x13-inch glass baking pan in the preheated oven.
3. 3 In a large bowl, combine flour, sugar, and baking powder. Pour reserved peach juice into flour mixture and stir until smooth.
4. 4 Remove the glass pan from the oven and pour in batter starting in the center; batter will spread over the entire pan. Add peaches by placing them in the center of the pan; allow peaches to spread on their own.
5. 5 Bake cobbler in preheated oven for 20 to 25 minutes, or until just brown on top.

By Angela

Ingredients

• ✓ margarine
• white sugar
• egg
• all-purpose flour
• jasmine tea leaves

Instructions

1. 1 In a medium bowl, cream together the margarine and sugar until well light and fluffy. Stir in the egg, then the flour. Mix in the tea leaves. Form the dough into a ball, and flatten to about 1 inch. Wrap in plastic wrap, and refrigerate for about 15 minutes, or until firm.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Roll the dough into walnut sized balls, and place on cookie sheets. Flatten slightly.
3. 3 Bake for 15 to 20 minutes in the preheated oven until the edges begin to brown slightly. Remove cookies from baking sheets to cool on wire racks.

By NICEGIRL1130

Ingredients

• ✓ margarine
• brown sugar
• vanilla extract
• all-purpose flour
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 In a large bowl, with a pastry blender, blend together the margarine, brown sugar and vanilla. Mix in the flour until mixture resembles coarse crumbs. Stir in the chocolate chips and if desired, walnuts. Press the mixture into an ungreased 9x13 inch pan. It should press together like a cheesecake crust.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown. Cut into bars while still a bit warm. Leave in the pan until completely cool, or the cookies will fall apart.

By LuCynda

Ingredients

• ✓ margarine
• cream cheese
• vanilla extract
• confectioners' sugar
• milk

Instructions

1. 1 In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.

By ASILMARIE

Ingredients

• ✓ margarine
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Cream together the margarine, sugar and eggs. Stir in vanilla, flour, baking soda and salt.
2. 2 Roll out (not too thin) and cut into any shape. Bake at 375 degrees F (190 degrees C) for 8 minutes.
3. 3 I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate). Enjoy!

By Carole

Ingredients

• ✓ margarine
• white sugar
• egg
• milk
• all-purpose flour
• cocoa powder
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan. Sift together the flour, cocoa and baking powder. Set aside.
2. 2 In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Shariffa Ali

Ingredients

• ✓ margarine
• ✓ margarine
• egg
• yellow cake mix
• pineapple
• pecan
• cream cheese
• confectioners' sugar
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round pans.
2. 2 Cream margarine in a large bowl until smooth. Blend in eggs. Add cake mix and pineapple with juice; mix until smooth. Stir in pecans. Pour batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool cakes in pans on wire racks for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto cooling racks. Let cool completely, about 1 hour.
4. 4 To make frosting: Beat margarine and cream cheese in a medium bowl until smooth. Gradually blend in the confectioners' sugar. Mix in pecans.
5. 5 Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

By Linda

Ingredients

• ✓ margarine
• white sugar
• egg
• almond extract
• all-purpose flour
• cherry pie filling
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
2. 2 In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.
3. 3 Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.

By Sara Slade

Ingredients

• ✓ margarine
• white sugar
• vanilla extract
• all-purpose flour
• walnut
• milk chocolate candy kiss
• confectioners' sugar

Instructions

1. 1 In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
4. 4 Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

By June

Ingredients

• ✓ margarine
• white sugar
• egg
• self-rising flour
• milk
• vanilla extract
• raspberry jelly

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan.
3. 3 Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.

By JAYJOSE

Ingredients

• ✓ margarine
• honey graham cereal
• miniature marshmallow
• corn syrup
• milk chocolate chip

Instructions

1. 1 Coat a 9x13 inch dish with cooking spray. Place cereal into a large bowl; set aside.
2. 2 In a medium saucepan over low heat, melt margarine. Add marshmallows and corn syrup and stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over waiting cereal; stir well to coat. Press into prepared pan. Cool completely before cutting into squares.

By ANABANANA

Ingredients

• ✓ margarine
• confectioners' sugar
• vanilla extract
• all-purpose flour
• baking soda
• rolled oat
• cherry baking chip

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Combine margarine, confectioner's sugar and vanilla. Beat until fluffy. Add flour, baking soda and oats. Mix well. Stir in cherry flavored chips (other flavors work well, too!).
3. 3 Drop by rounded teaspoonful onto ungreased cookie sheets and flatten slightly with fingers. Bake for 12 minutes. Remove immediately from cookie sheets and onto wire racks to cool.

By Jolyn Renshaw

Ingredients

• ✓ margarine
• yellow cake mix
• oat
• raspberry jam
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
2. 2 In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of oats mixture evenly into the bottom of the prepared pan. In a separate bowl, mix jam with water, and spread over oat mixture in the pan. Sprinkle remaining oat mixture evenly over top.
3. 3 Bake in the preheated oven for 18 to 23 minutes, or until top is lightly browned. Cool before cutting into bars.

By Megan

Ingredients

• ✓ margarine
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• walnut
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 15x10 inch baking pan.
2. 2 Combine the margarine and the sugar in a large mixing bowl; use an electric mixer to beat until light. Beat in the eggs and vanilla; mix well. Whisk together the flour, cocoa powder, walnuts, and salt in a large bowl. Stir the flour mixture into the egg mixture, mixing just until dry ingredients are incorporated. Spoon batter into prepared pan.
3. 3 Bake brownies in the preheated oven until the edges begin to pull away from the sides of the pan, 40 to 45 minutes.

By Amy K

Ingredients

• ✓ margarine
• graham cracker
• brown sugar
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Break each graham cracker into 4 equal pieces, creating 48 total; arrange closely together on a baking sheet.
3. 3 Melt margarine in a heavy sauepan over medium heat. Add brown sugar; cook and stir until boiling and frothy, then boil 2 minutes more, stirring constantly. Off heat, fold in pecans; pour over graham crackers, spreading evenly.
4. 4 Bake in the preheated oven until caramel mixture has baked into graham crackers, 8 to 10 minutes. Immediately transfer bars to a sheet of aluminum foil.

By Mary Smith

Ingredients

• ✓ margarine
• white sugar
• all-purpose flour
• salt
• egg
• buttermilk
• vanilla extract
• pie crust

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C.)
2. 2 In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
3. 3 Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.

By Carla Maenius