Type what you have

Ingredients

• ✓ flour
• baking soda
• butter
• sugar
• vanilla sugar
• golden syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda.
2. 2 In a separate bowl, cream together the butter, sugar, vanilla sugar, and golden syrup; mix well. Stir in the flour and mix until just incorporated. Form dough into two, 1 inch thick elongated rolls the length of your cookie pan. Place them on the cookie pan with enough space in between for them to spread.
3. 3 Bake in preheated oven until they are light golden brown and have flattened; about 20 to 22 minutes if using margarine, or 13 to 15 minutes if using butter. Remove from oven and let cool slightly for about 3 minutes. Cut diagonally into 1 to 2 inch strips while still warm. Remove individual cookies to cool on a wire rack.

By SHEILAKAY77

Ingredients

• ✓ flour
• mixed fruit
• black tea
• cinnamon
• nutmeg
• baking soda
• egg
• sugar
• lemon marmalade
• orange zest

Instructions

1. 1 Soak dried fruit in hot tea for at least 2 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 9-inch cake pan or 9x5-inch loaf pan. Stir flour, cinnamon, nutmeg, and baking soda together; set aside.
3. 3 Lightly beat egg in a large bowl; mix in sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour mixture until just combined, then pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 2 hours before removing to a wire rack to cool to room temperature. Press the objects of choice into the cake through the bottom before serving.

By Brooke Elizabeth

Ingredients

• ✓ flour
• cooking spray
• pecan
• yellow cake mix
• vanilla pudding mix
• egg
• irish cream liqueur
• vegetable oil
• water
• sugar
• butter
• water
• irish cream liqueur

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.
2. 2 Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.
4. 4 While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
5. 5 Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.

By Sue Haser

Ingredients

• ✓ flour
• all-purpose flour
• sugar
• butter
• milk
• butter
• white sugar
• nutmeg
• egg
• cream sherry
• almond
• fruit preserves

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, stir together 1 cup flour and 1 tablespoon sugar. Cut in 1/4 cup butter until smaller than peas. Sprinkle 1 tablespoon of milk at a time over the dough until moistened. Form dough into a ball. On a lightly floured surface, roll dough out to 1/8 inch thickness. Cut into 2 1/2 inch circles using a cookie or biscuit cutter. Press circles into the bottom and up the sides of ungreased mini muffin cups. set aside.
3. 3 In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour. Beat in the eggs and sherry, then stir in the ground almonds. Place 1/4 teaspoon of jam into the bottom of the lined cups. Cover with 1 tablespoon of the almond mixture.
4. 4 Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned. Allow to cool slightly before removing from muffin tins to cool on wire racks.

By dlynn

Ingredients

• ✓ flour
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• cream
• egg
• apple
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly butter an 8-inch square baking dish.
2. 2 Make the cake: Sift flour, sugar, baking powder, and salt into a mixing bowl. Cut in butter with 2 knives or a pastry blender until mixture is crumbly.
3. 3 Whisk cream and egg together in a small bowl; add to flour mixture and gently mix until a soft dough forms. Press into the prepared baking dish. Layer apples over top in neat rows, overlapping slightly.
4. 4 Make the streusel topping: Whisk brown sugar, flour, and cinnamon together in a small bowl. Cut in butter until mixture is crumbly. Sprinkle topping over apples.
5. 5 Bake in the preheated oven until apples have softened and topping is golden brown, about 25 minutes.

By Olga D

Ingredients

• ✓ flour
• shortening
• sugar
• egg
• heavy cream
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• white sugar
• raisin
• walnut
• water

Instructions

1. 1 In a large bowl, cream together shortening and 1 cup sugar until smooth. Beat in the egg, then stir in the cream and vanilla. Combine 3 1/2 cups flour, baking powder, baking soda and salt; stir into the creamed mixture. Cover and refrigerate dough for 2 hours, or until firm.
2. 2 To make the filling: In a medium saucepan over medium heat, stir together 1/2 cup of sugar and 1 tablespoon flour. Mix in the raisins, walnuts and water. Cook until thickened, stirring constantly. Remove from heat and allow to cool.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a floured surface, roll out dough to 1/4 inch thickness. Using a round cutter, cut out 48 circles 2 1/2 to 3 inches in diameter. Assemble the cookies by placing one onto the cookie sheet, place a teaspoon of filling in the center, then cover with another cookie. Press the edges together with a fork to seal. Repeat with remaining dough, spacing cookies 2 inches apart.
4. 4 Bake for 12 to 15 minutes in the preheated oven, or until edges are golden brown. Remove from cookie sheets to cool on wire racks. CAUTION: Filling will be EXTREMELY HOT!

By Amy Jo

Ingredients

• ✓ flour
• milk
• sugar
• cake yeast
• margarine
• bread crumb
• egg
• white sugar
• all-purpose flour
• vanilla sugar
• milk
• plum
• all-purpose flour
• butter
• white sugar
• cinnamon

Instructions

1. 1 In a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100 degrees F (38 degrees C); stir in 1 tablespoon of flour and 1 tablespoon of sugar. Remove from heat and transfer to a bowl. Crumble the cake yeast into the milk mixture, and gently stir until the mixture becomes creamy. Cover the pan with a cloth, and set aside in a warm place until the yeast forms a spongy texture, 20 to 30 minutes.
2. 2 Melt margarine in a saucepan over low heat; remove from heat and allow to cool to lukewarm.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle with bread crumbs.
4. 4 Place eggs and 1 1/8 cup sugar into a blender, and process until the mixture is yellow and fluffy. In a large mixing bowl, whisk together 8 cups of flour with vanilla sugar. Stir in the egg mixture, activated yeast mixture, and lukewarm margarine; start kneading 1 cup milk, or as needed, into the dough, a little at a time, until the dough stops sticking to your fingers and becomes smooth and even. Knead for at least 15 minutes, working to incorporate as much air as possible into the dough as you knead.
5. 5 Press the dough evenly into the prepared baking sheet, and arrange the plums over the top of the dough. Set aside.
6. 6 In a bowl, cut together 1 1/2 cup flour, the butter, and 1/2 cup of sugar with a pastry cutter until the mixture resembles fine crumbs; sprinkle the streusel mixture over the plums. Dust streusel with cinnamon, if desired.
7. 7 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 1 hour to 1 hour and 10 minutes.

By Cooking Monster

Ingredients

• ✓ flour
• all-purpose flour
• vanilla extract
• butter
• white sugar
• baking powder
• all-purpose flour
• all-purpose flour
• egg
• lemon
• sugar
• white sugar
• butter
• marzipan
• salt
• sour cream
• almond
• black plum

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
2. 2 Lay plum slices flat in a single layer on paper towels to dehydrate slightly while you prepare the cake.
3. 3 Prepare almond crust: Mix almonds and sour cream in a saute pan. Gently saute over medium heat, being careful not to overcook, until almonds are lightly toasted, about 3 minutes. Remove from heat and add salt. Crush almonds manually into smaller pieces and distribute evenly across the bottom of the prepared pan.
4. 4 Prepare batter: mix marzipan and softened butter in a large bowl until mostly well blended. Mix in 6 tablespoons plus 1 teaspoon sugar and lemon zest until well combined. Add eggs, one at a time, mixing well after each addition.
5. 5 Whisk 1 1/2 cups plus 2 tablespoons flour with baking powder in a separate bowl. Gradually mix dry ingredients into wet ingredients until well combined.
6. 6 Place large spoonfuls of batter over the almond crust. Use the spoon to carefully push the top of the batter from the center of the pan outwards towards the edges, spreading evenly and being careful not to displace the almonds.
7. 7 Arrange multiple layers of plum slices over the batter, pressing down a bit after each layer, except the top one; you will likely have 3 to 4 plum layers.
8. 8 Prepare streusel: Mix sugar, melted butter, and vanilla in a bowl until well combined. Blend in 3/4 cup plus 1 tablespoon flour by hand until crumbly. Sprinkle streusel evenly over the cake.
9. 9 Bake on the center rack of the preheated oven until a toothpick inserted into the center comes out clean. Start checking for doneness at about 48 minutes, though it may take 10 minutes longer if the plums are very juicy. Do not overcook the streusel layer.
10. 10 Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove sides and let cool completely before serving, about 30 minutes.

By aristidescap

Ingredients

• ✓ flour
• ✓ flour
• egg
• cinnamon
• lemon zest
• poppy seed
• white sugar
• butter
• milk
• almond
• butter
• lemon zest
• egg
• salt
• white sugar
• sugar
• cake yeast
• milk
• lemon juice
• white sugar
• cream of tartar
• water

Instructions

1. 1 First, make the fondant. It needs to be refrigerated overnight before using. To make the fondant, you'll need a marble slab or a baking sheet and an offset spatula to fold the candy. If you're using a baking sheet, rinse it with water, leaving a few drops on the pan.
2. 2 Dissolve the cream of tarter in the water in a heavy-bottomed saucepan. Add the sugar and bring the mixture to a boil over medium-high heat. Swirl the pan occasionally to help dissolve the sugar. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Immediately pour the candy onto the baking sheet or marble slab and let cool for 10 minutes. Use a spatula to vigorously knead the candy, folding it over itself. Knead until it begins to look cloudy, 5 to 10 minutes; allow it to cool. Transfer the fondant to a heatproof bowl or the top of a double boiler. Refrigerate overnight.
4. 4 To make the sponge, dissolve the yeast and 1 teaspoon sugar in 1/4 cup of the room-temperature milk. Pour the remaining 1/2 cup milk into the bowl of a stand mixer. Add 1 cup of flour and the yeast mixture. Mix with a fork to combine. Cover the bowl with a towel and allow to rest until bubbly, 10 to 15 minutes.
5. 5 Stir the remaining 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and zest from 1 lemon into the sponge. Use the dough hook to mix the dough on the lowest setting. Mix the dough for about 5 minutes, occasionally scraping the dough off of the hook and down the sides of the bowl.
6. 6 Increase the speed to medium-low and add the softened butter 1 tablespoon at a time until fully incorporated. Allow the dough to mix for an additional 5 minutes, scraping the dough down as needed. Add the ground almonds and turn the mixer on for 1 or 2 turns, mixing just until incorporated. Transfer the dough to a lightly floured work surface and shape it into a ball. Place the ball in an oiled mixing bowl and cover with plastic wrap and a kitchen towel and let it rise until doubled, 1 1/2 to 2 hours.
7. 7 While the dough is rising, prepare the filling. Heat the milk in a heavy 4-quart saucepan until it begins to boil; stir in the butter and sugar. Remove the pan from the heat and add the poppyseeds, 1 1/2 teaspoons of lemon zest, and the cinnamon. Let the mixture stand for 30 minutes to soften the poppyseeds. When the mixture is cool, whisk in the egg.
8. 8 Punch down the dough and roll it out into a 10 1/2- by 16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin on all sides. Roll the dough up into a log, starting with the long side, and pinch the edges together to form a seam. Place the loaf, seam-side down, on a parchment-lined baking sheet. Cover it with greased plastic wrap or a well-floured kitchen towel and allow it to rise for an additional 30 to 40 minutes.
9. 9 Preheat an oven to 400 degrees F (200 degrees C).
10. 10 Bake the stollen until golden brown on the bottom of the loaf, about 40 minutes. Let the bread cool completely before glazing.
11. 11 To glaze the bread, add the lemon juice to the fondant. Place the bowl over a pan of simmering water, stirring frequently with a rubber spatula until soft and glossy. Pour the fondant over the stollen and allow it to cool before slicing.

By Silvia

Ingredients

• ✓ flour
• bittersweet chocolate
• butter
• egg
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
2. 2 In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
3. 3 In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
4. 4 Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.

By BUCHKO

Ingredients

• ✓ flour
• pecan
• white sugar
• butter
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Combine all ingredients in a skillet, stirring over medium heat until blended. Keep mixture warm. (Mixture will be thin).
3. 3 Drop by teaspoonfuls about 3 inches apart on a well-greased cookie sheet. (No more than four or six cookies per sheet). Bake for five minutes then cool on the cookie sheet for one minute.
4. 4 Quickly remove each cookie with spatula and curl around handle of wooden spoon. If cookies get too brittle to curl, return to oven for a minute to soften. To keep crisp, store airtight.

By Rosina

Ingredients

• ✓ flour
• egg
• brown sugar
• butter
• milk
• pie crust

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Separate egg whites from yolks, and place in separate large bowls. Use an electric mixer to beat egg whites until stiff.
3. 3 To the yolks, add the brown sugar, butter, flour, and milk; beat well. Fold egg whites into the batter; pour into the pie crust.
4. 4 Bake in the preheated oven until set and lightly browned, about 45 minutes.

By Kaylene

Ingredients

• ✓ flour
• brown sugar
• white sugar
• egg
• milk
• vanilla extract
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C.)
2. 2 In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
3. 3 Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

By Donna

Ingredients

• ✓ flour
• egg
• white sugar
• semisweet chocolate chip
• butter
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
2. 2 Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
3. 3 Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
4. 4 Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.

By bckt

Ingredients

• ✓ flour
• butter
• maple syrup
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and maple syrup together with an electric mixer in a large bowl until smooth. Stir flour and salt together in a separate bowl; gradually mix flour mixture into butter mixture until dough is just incorporated. Form dough into walnut-sized balls; flatten gently and arrange onto a baking sheet.
3. 3 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

By NSTARK

Ingredients

• ✓ flour
• butter
• sugar
• egg yolk
• vanilla
• pecan

Instructions

1. 1 Beat butter and sugar together in a bowl using an electric mixer until creamy. Beat egg yolks into butter mixture and gradually beat flour into butter mixture until dough forms. Beat in vanilla. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten balls slightly and press an indentation into the center of each flattened ball. Fill each indentation with 1 pecan half.
4. 4 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on cookie sheet for 5 minutes and transfer to a wire rack.

By Kim

Ingredients

• ✓ flour
• pie crust
• milk
• white sugar
• vanilla extract
• egg
• nutmeg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
2. 2 In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs. Pour into pie shell. Sprinkle with nutmeg.
3. 3 Bake in the preheated oven until custard is set, about 35 minutes.

By Anna's Custard Pie

Ingredients

• ✓ flour
• pie crust
• sugar
• coconut
• egg
• pineapple
• butter

Instructions

1. 1 In a small bowl, mix sugar and flour. Stir in coconut.
2. 2 In a larger bowl, beat eggs lightly. Mix in pineapple, and then coconut mixture. Add melted butter, and mix well. Pour filling into deep dish pie crust.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

By Glenda

Ingredients

• ✓ flour
• blueberry
• white cake mix
• water
• lemon juice
• vegetable oil
• egg
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
2. 2 Mix blueberries and flour together in a bowl.
3. 3 Combine cake mix, water, lemon juice, oil, eggs, and lemon zest in another bowl; mix well. Fold in the floured blueberries until just incorporated. Divide batter evenly between the prepared cupcake tins.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool before frosting.

By Steph

Ingredients

• ✓ flour
• apple
• caramel ice cream topping
• biscuit dough
• butter
• sugar
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir together apples, caramel topping, and flour in a large round baking dish. Pull apart each biscuit into two halves, and arrange over the apples. Drizzle with butter. Stir together the sugar and coconut; sprinkle over the buttered biscuits.
3. 3 Bake in preheated oven until the biscuits have puffed, and are lightly browned, about 30 minutes.

By CookinginFL

Ingredients

• ✓ flour
• ✓ flour
• butter
• pastry
• peach slice
• white sugar
• fruit pectin
• cinnamon
• nutmeg
• salt
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie pan with 1/2 tablespoon melted butter and dust completely with 1 tablespoon flour; shake off the excess.
2. 2 Line the bottom and sides of the pie pan with 1 pie crust. Poke the bottom and sides of the dough with a fork to provide venting. Brush the edges of the crust with remaining melted butter.
3. 3 Place sliced peaches in a large bowl and pour off excess liquid.
4. 4 Mix 1/3 cup flour, sugar, pectin, cinnamon, nutmeg, and salt together in a separate bowl. Pour over the peaches and mix gently.
5. 5 Pour into the pie crust, and dot with 4 teaspoons butter. Cover with the second pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Poke the top crust gently with a fork 6 or so times and cut a modest center hole to vent steam. Cover the edges of the pie with strips of aluminum foil to prevent excess browning or burning.
6. 6 Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and the juice begins to bubble through the vents, 40 to 45 minutes more. Cool before serving.

By Duke

Ingredients

• ✓ flour
• pear
• lemon juice
• cinnamon
• oat
• brown sugar
• butter

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C).
2. 2 Combine pears, lemon juice, and 1/4 teaspoon cinnamon in a medium bowl. Toss to coat, then divide the mixture between 2 ramekins.
3. 3 Combine oats, flour, brown sugar, and remaining 1/2 teaspoon cinnamon in a small bowl. Mix in softened butter using a fork until mixture is crumbly. Sprinkle over the pears.
4. 4 Place the ramekins in the air fryer basket and cook until the pears are soft and bubbling, 18 to 20 minutes.

By France Cevallos

Ingredients

• ✓ flour
• pie crust
• sugar
• egg
• coconut
• evaporated milk
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in the preheated oven until lightly browned, about 10 minutes. Remove from the oven. Reduce oven temperature to 325 degrees F (165 degrees C).
3. 3 Combine sugar and flour in a large bowl; stir in eggs. Add coconut, evaporated milk, butter, and vanilla. Stir well to combine. Pour filling into the prepared pie crust.
4. 4 Bake in the preheated oven until pie is set, 35 to 40 minutes. Let cool before slicing and serving.

By Shelly

Ingredients

• ✓ flour
• coconut
• white sugar
• vanilla extract
• almond extract
• salt
• egg white
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line a baking sheet with parchment paper.
3. 3 Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
4. 4 Beat egg whites in a bowl until soft peaks form.
5. 5 Fold coconut mixture into egg whites until just combined.
6. 6 Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
7. 7 Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
8. 8 Line baking sheet with new piece of parchment paper.
9. 9 Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
10. 10 Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

By circoit

Ingredients

• ✓ flour
• baking soda
• baking powder
• salt
• butter
• sugar
• brown sugar
• vanilla extract
• cocoa powder
• peanut butter
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
2. 2 Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
3. 3 Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.

By Sclark

Ingredients

• ✓ flour
• cream cheese
• butter
• apple
• granulated sugar
• cinnamon
• powdered sugar
• water

Instructions

1. 1 Heat oven to 400 degrees F.
2. 2 Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
3. 3 Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
4. 4 Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
5. 5 Bake 35 to 40 min. or until golden brown.
6. 6 Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.

By Philadelphia

Ingredients

• ✓ flour
• raisin
• water
• white sugar
• lemon juice
• lemon zest
• walnut
• pastry

Instructions

1. 1 Preheat oven to 425 degrees F ( 220 degrees C).
2. 2 Wash raisins carefully. Cook in boiling water until tender. Mix flour and sugar, and add to cooked raisins. Stir until mixtures thickens. Remove from heat, and add lemon juice, lemon rind, and nuts. Cool slightly.
3. 3 Roll out dough, and fit to a 9 inch pie pan. Spoon filling into the shell. Cover with top crust, crimp the edges, and cut a couple slashes in the top.
4. 4 Bake for 40 to 45 minutes, or until crust is golden brown.

By Marge Iholts

Ingredients

• ✓ flour
• brown sugar
• butter
• egg
• vanilla extract
• baking powder
• salt
• pecan

Instructions

1. 1 Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
2. 2 Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
4. 4 Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By donna

Ingredients

• ✓ flour
• peach slice
• brown sugar substitute
• pecan
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange peach slices in a single layer in a baking dish. Combine brown sugar substitute, pecans, flour, and vanilla extract in a bowl until evenly mixed; spread over peach slices.
3. 3 Bake in the preheated oven until peaches are heated through, 20 to 30 minutes.

By libton

Ingredients

• ✓ flour
• pie shell
• egg
• brown sugar
• corn syrup
• butter
• vanilla extract
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie shell into a 9-inch pie dish.
2. 2 Gently beat eggs in a large bowl. Beat in sugar and flour until combined. Mix in corn syrup, melted butter, and vanilla. Fold in pecans. Pour mixture into the prepared pie dish.
3. 3 Bake in the preheated oven until a knife inserted into the center of pie comes out clean, 50 to 60 minutes.

By EARTHYMOM