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Chocolate Bombs
Dessert European

Chocolate Bombs

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 In a large bowl, cream together the margarine and sugar until smooth. Stir in the oats, cocoa and vanilla until well blended then stir in the coffee. Roll the dough into balls slightly smaller than a ping pong ball. Pour the pearl sugar into a saucer and roll the balls in the sugar. Refrigerate cookies for 1 hour before serving.

By Manuela

Syrup Sponge Pudding
Dessert European

Syrup Sponge Pudding

4.4

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a two-pint heat-proof bowl or basin.
  2. 2 In a large bowl, cream together margarine and sugar. Add beaten eggs, vanilla, and flour a little at a time until well mixed. Fold in milk to make a smooth consistency.
  3. 3 Pour syrup into the bottom of the prepared basin and layer batter over top. Cover the basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place the basin on the towel and place the roasting pan on the oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the basin.
  4. 4 Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto a serving plate and serve warm.

By Tricia Scoffield

Hard Ginger Nut Biscuits
Dessert European

Hard Ginger Nut Biscuits

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
  2. 2 Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
  3. 3 Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
  4. 4 Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
  5. 5 Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.

By ceejblag

English Flapjack
Dessert European

English Flapjack

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
  3. 3 Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

By MISSRUSSELL18

Viennese Chocolate-Nut Cake
Dessert European

Viennese Chocolate-Nut Cake

4.0

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. 2 Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
  3. 3 Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

By christlk

British Date and Walnut Loaf Cake
Dessert European

British Date and Walnut Loaf Cake

4.9

Prep
10 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
  3. 3 Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.

By wakeylass

Spiced Farmhouse Fairy Cakes
Dessert European

Spiced Farmhouse Fairy Cakes

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
  2. 2 In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

By Sheikspear

Swedish Chocolate Balls (or Coconut Balls)
Dessert European

Swedish Chocolate Balls (or Coconut Balls)

4.7

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Combine oats, sugar, and cocoa in a bowl. Add butter; mix, using your hands, until makes a thick dough. Mix in chocolate, coffee, and vanilla until thoroughly blended.
  2. 2 Place coconut flakes in a small bowl. Pinch off small pieces of dough; roll into balls (about 1 ½ inches). Roll balls in coconut flakes. Balls are ready to eat, or refrigerate to become firmer, about 2 hours.

By AngelicaS

Hamantashen
Dessert European

Hamantashen

4.4

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Cream together butter and sugar in a large bowl with an electric mixer until smooth. Beat in eggs one at a time, then stir in orange juice and vanilla until well combined. Mix in baking powder, then gradually stir in flour until dough forms a ball. Cover and refrigerate dough for at least 2 hours.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
  3. 3 Roll dough out on a lightly floured surface to 1/4-inch thickness. Use a cookie cutter or drinking glass to cut dough into 3-inch circles, then place on the prepared baking sheets. Spoon 1 teaspoon poppyseed filling onto the center of each circle. Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be chilled on the baking sheets before baking if desired to help retain their shape.
  4. 4 Bake in the preheated oven until light golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to wire racks to cool completely.

By SANDI

Best Victoria Sponge Cake
Dessert European

Best Victoria Sponge Cake

5.0

Prep
15 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
  2. 2 Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs; beat with a wooden spoon or an electric mixer until pale and fluffy, about 3 minutes. Divide batter between the cake pans; smooth the tops with the back of a spoon.
  3. 3 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
  4. 4 Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
  5. 5 Spread jam over 1 cake layer; cover jam with frosting. Place second cake layer on top.

By TheBritishBaker

Swedish Apple Pie
Dessert European

Swedish Apple Pie

4.7

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine.
  2. 2 Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.
  3. 3 In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.
  4. 4 Bake in preheated oven for 65 minutes, or until golden brown.

By S F ALLEN

Scottish Pudding
Dessert European

Scottish Pudding

4.3

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine mixed fruit, golden raisins, water, margarine, sugar, mixed spice, and cinnamon in a large saucepan. Bring to a boil, simmer for 1 minute, and remove from heat. Stir in flour, beaten eggs, and baking soda until well combined; pour mixture into a microwave-safe bowl.
  2. 2 Cook, uncovered, in the microwave on high for 10 minutes. Let pudding stand for 5 minutes before serving.

By laneymack

Plum Kuchen
Dessert European

Plum Kuchen

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 7x11-inch baking dish.
  2. 2 Beat ½ cup sugar and 2 tablespoons butter together in a bowl with an electric mixer until smooth and creamy. Add 1 cup flour, eggs, baking powder, and salt. Beat in vanilla. Pour batter into the prepared baking dish. Add plums, skin side down, over top.
  3. 3 Mix 1 cup sugar, ½ cup flour, 3 tablespoons melted butter, and cinnamon together in a separate bowl until crumbly: spoon over batter and plums.
  4. 4 Bake in the preheated oven until plums are softened, about 35 minutes.

By Amy

Easter Simnel Cake
Dessert European

Easter Simnel Cake

4.8

Prep
30 min
Cook
160 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a deep 8-inch springform pan. Line the bottom and sides of the pan with greased parchment paper.
  2. 2 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 4 eggs, one at a time, mixing well after each addition. Mix in flour. Stir in golden raisins, currants, candied cherries, mixed fruit, lemon zest, and mixed spice until incorporated. Pour 1/2 of the batter into the prepared pan.
  3. 3 Divide almond paste into 3 equal portions. Roll out 1 portion into an 8-inch circle. Place over batter in the pan. Cover with remaining cake batter.
  4. 4 Bake in the preheated oven until evenly brown and firm to the touch, 2 hours 30 minutes. If cake is browning too quickly, cover with aluminum foil after 1 hour of baking. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack to cool completely.
  5. 5 Set the oven's broiler to high.
  6. 6 Place apricot jam in a small microwave-safe bowl and heat in the microwave until warm, about 5 seconds. Brush the top of cooled cake with warm jam.
  7. 7 Roll out another portion of almond paste into an 8-inch circle and place on top of cake. Brush the top with beaten egg. Divide remaining portion of almond paste into 11 pieces, roll into balls, and arrange around the outside edge of the top of cake. Brush the tops of balls lightly with beaten egg.
  8. 8 Place cake under the preheated broiler until almond paste is golden brown, 8 to 10 minutes.

By Myra

Donauwelle (Danube Wave Cake)
Dessert European

Donauwelle (Danube Wave Cake)

Prep
30 min
Cook
30 min
Total
180 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
  2. 2 To make the cake layers: Sift flour and baking powder together into a bowl; set aside. Beat 1 cup plus 2 tablespoons butter with an electric mixer in a large bowl until light and fluffy. Beat in white sugar, vanilla extract, and 5 egg yolks. Stir in flour mixture until just combined.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy; continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
  4. 4 Gently fold 1/3 of the egg whites into the batter, keeping as much volume as possible. Add the remaining egg whites, folding just until incorporated.
  5. 5 Pour half of the batter into a separate bowl. Sift cocoa powder into one bowl of batter; stir until just combined.
  6. 6 Pour white cake batter into the prepared baking dish, then spread chocolate cake batter on top. Pat cherries dry with paper towels, and sprinkle them evenly on top.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes; set aside to cool.
  8. 8 To make the custard filling: Whisk cornstarch and 1/2 cup sugar together in a small bowl. Heat milk in a small saucepan just until hot but not boiling. Whisk in cornstarch mixture until smooth; bring mixture to a boil, whisking constantly, until mixture is thick and easily coats the back of a spoon, about 2 to 3 minutes. Remove from heat and stir in vanilla.
  9. 9 Spread custard filling over cooled cake; press a piece of plastic wrap directly onto the surface of the custard filling so it doesn't form a skin. Refrigerate until set, at least 2 hours to overnight.
  10. 10 To make the chocolate glaze: Place chocolate chips in a microwave-safe bowl. Heat at 30 second intervals, stirring each time, until just melted and smooth. Stir in oil until glossy.
  11. 11 Spread chocolate glaze over chilled custard layer. When the glaze has set slightly, about 10 minutes, drag a fork lightly across the surface in wavy lines to create a wave pattern on the chocolate.
  12. 12 Let glaze set completely before slicing cake into squares. Enjoy!

By CobaltSerenity

Bavarian-Style Apple Torte
Dessert European

Bavarian-Style Apple Torte

4.4

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix together the butter, 1/2 teaspoon vanilla extract, all-purpose flour, and 1/2 cup of sugar in a bowl. Press the mixture into the bottom of an ungreased 9-inch springform pan.
  3. 3 Beat together the cream cheese and sugar in a large bowl. Stir in the eggs and 3/4 teaspoons vanilla extract. Pour the egg mixture over the crust.
  4. 4 Combine the sliced apples, cinnamon, and 1/2 cup sugar in a bowl. Spoon apple mixture evenly over the cream cheese mixture. Place the springform pan on a baking sheet.
  5. 5 Bake in preheated oven until center is set, 50 to 65 minutes.

By melissa5

Apfelkuchen
Dessert European

Apfelkuchen

4.3

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch round cake pans. Soak the raisins in boiling water while the oven preheats.
  2. 2 Cream together 1/2 cup butter or margarine with 1 cup sugar until fluffy. Beat in the eggs one by one, then add the almond extract and milk. Sift together the flour, salt, and baking powder; stir into the creamed butter to form a loose dough.
  3. 3 Divide the dough in half and press each half into the bottom of a prepared cake pan, bringing it slightly up the sides. Drain the raisins and scatter them over the dough. Arrange the apple slices in a spiral pattern over the raisins, overlapping slightly. Sprinkle with the remaining 1/2 cup of sugar and drizzle with 1/2 cup of melted butter or margarine.
  4. 4 Bake in preheated oven until apples are soft and the dough is lightly browned, about 30 minutes. Serve warm or at room temperature.

By Dale M. Piper

Swedish Apple Cake
Dessert European

Swedish Apple Cake

4.4

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch baking dish.
  2. 2 Make cake: Beat together sugar and shortening in a large bowl until creamy. Beat in eggs and vanilla until well combined. Sift together flour, baking soda, cinnamon, nutmeg, and salt in a second bowl; gradually stir into egg mixture until incorporated. Fold in apples and walnuts until evenly blended. Spoon batter into the prepared baking dish.
  3. 3 Bake in the preheated oven for 40 minutes.
  4. 4 Make topping: Place brown sugar, milk, and margarine in a medium saucepan over medium-low heat. Stir to dissolve brown sugar and cook until margarine melts.
  5. 5 Remove cake from the oven and place it on a baking sheet to prevent spillovers. Pour topping over cake. Return cake and baking sheet to the oven and bake until a toothpick inserted into the center of cake comes out clean, about 20 minutes. Cool to room temperature before serving.

By Laura

Streamline Hungarian Torte
Dessert European

Streamline Hungarian Torte

4.4

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x17-inch jelly roll pan.
  2. 2 Combine walnuts, ¾ cup sugar, and cinnamon in a medium bowl; set aside.
  3. 3 Dissolve yeast and 1 teaspoon sugar in warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Stir yeast mixture, butter, sour cream, and egg yolks together in a large bowl. Gradually stir in flour until dough becomes too stiff to use a spoon. Knead dough in the bowl using hands until it becomes smooth, about 5 minutes. Divide dough into three equal pieces, form into balls, cover, and set aside to rest for 15 minutes.
  4. 4 Roll one dough ball between 2 sheets of waxed paper to fit the jelly roll pan; transfer to the prepared baking pan. Spread with ¾ walnut mixture. Repeat rolling with second dough ball; place over walnut layer in the pan. Evenly spread apricot preserves over dough. Repeat rolling with third dough ball; place on top of apricot preserves.
  5. 5 Bake in the preheated oven until top of torte is golden brown, about 40 minutes.
  6. 6 Beat egg whites in a glass or metal bowl to soft peaks. Gradually add ⅔ cup sugar while continuing to beat to stiff peaks. Evenly spread meringue over top of torte; sprinkle with remaining ¼ walnut mixture.
  7. 7 Bake in the heated oven for 15 minutes more. Cool in the pan on a wire rack. Trim edges for a cleaner presentation. Serve at room temperature.

By Kathy Fulop Chamberlain

Easy Sticky Toffee Pudding
Dessert European

Easy Sticky Toffee Pudding

Prep
10 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a baking dish.
  2. 2 Combine hot black tea and raisins in a bowl; let stand for 5 minutes.
  3. 3 Drain raisins and transfer to a food processor. Add milk and blend to combine.
  4. 4 Beat butter, sugar, and brown sugar in a bowl. Whisk in eggs. Add flour, vanilla, and cinnamon; mix to combine. Stir in blended raisins and baking soda, then pour into the prepared dish.
  5. 5 Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes.
  6. 6 While the pudding is cooking, combine brown sugar, margarine, and golden syrup for topping in a nonstick saucepan over medium-low heat. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
  7. 7 Remove the pudding from the oven. Pour the toffee topping over the warm pudding to ensure even spreading. Serve hot.

By Allrecipes Member

Polish Poppy Seed Cake
Dessert European

Polish Poppy Seed Cake

5.0

Prep
25 min
Cook
60 min
Total
1765 min

Instructions

  1. 1 Place poppy seeds in a small pot, cover with boiling water, and set aside for 24 hours.
  2. 2 Line a colander with a cheesecloth and spoon in the poppy seeds. Allow draining for several hours. Once drained, transfer to a food processor and process until fine.
  3. 3 Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch deep pan and line it with parchment paper.
  5. 5 Roll out dough on a slightly floured surface and place in the prepared sheet pan.
  6. 6 Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, walnuts, raisins, honey, bread crumbs, and almond extract; mix well.
  7. 7 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over dough in the sheet pan.
  8. 8 Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
  9. 9 Mix enough boiling water with confectioners' sugar to form a smooth icing. Spread generously over cooled cake.

By Allrecipes Member

Drozdzowka (Polish Yeast Plum Cake)
Dessert European

Drozdzowka (Polish Yeast Plum Cake)

3.8

Prep
60 min
Cook
60 min
Total
140 min

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

Pfeffernusse Cookies
Dessert European

Pfeffernusse Cookies

4.8

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Place molasses, honey, shortening, and margarine in a medium saucepan over medium heat; stir until well combined.
  2. 2 Remove from heat and cool to room temperature; beat in eggs.
  3. 3 Combine flour, white sugar, brown sugar, anise extract, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, pepper, and salt together in a large bowl.
  4. 4 Add molasses mixture; stir until well combined. Refrigerate until chilled, about 2 hours.
  5. 5 Preheat the oven to 325 degrees F (165 degrees C). Roll dough into acorn-sized balls; place 1 inch apart on baking sheets.
  6. 6 Bake in the preheated oven until firm and slightly crackled, 10 to 15 minutes. Cool on the baking sheets briefly; transfer to a wire rack to cool completely.
  7. 7 Dust cookies with confectioners' sugar. Store in an airtight container.

By Thebeansma

Simple and Delicious Sponge Cake
Dessert

Simple and Delicious Sponge Cake

4.0

Prep
10 min
Cook
30 min
Total
100 min

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

Peanut Butter Candy Bars
Dessert

Peanut Butter Candy Bars

4.5

Prep
20 min
Cook
Total
30 min

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

The Original Treats™
Dessert

The Original Treats™

4.8

Prep
Cook
Total

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

Cinnamon Sugar Crisps
Dessert American

Cinnamon Sugar Crisps

4.3

Prep
10 min
Cook
5 min
Total
15 min

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

Lazy Peach Cobbler
Dessert

Lazy Peach Cobbler

3.0

Prep
10 min
Cook
25 min
Total
35 min

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

Jasmine Cookies
Dessert

Jasmine Cookies

3.8

Prep
45 min
Cook
20 min
Total
65 min

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