Shirley's Recipes

Beat butter, vanilla, cream cheese and milk until fluffy. Add powdered sugar and blend. Frost. Cut into bars.
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!!!!![[~Ludo]] &mdash; [-30 November 2015, 15:30-]
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1/2 cup (1 stick) unsalted btteur3/4 cup packed dark brown sugar3/4 cup sugar2 large eggs1 teaspoon pure vanilla extract1 (12-ounce) bag semisweet chocolate chips, or chunks2 1/4 cups all-purpose flour3/4 teaspoon baking soda1 teaspoon fine saltEvenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)Put the btteur in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, btteur and vanilla in a large bowl until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 5 days=========These are chewy and delicious!2 sticks BUTTER1C Brown Sugar1 C Sugar2 eggs1t vanilla3C flour1t baking soda1t baking powder1/2 t saltMELT the btteur and mix with the sugars. Add in the eggs and vanilla. In separate bowl mix the dry ingr. and then mix into the btteur mixture. Dough will become stiff. Add in bag of CHOCOLATE CHIPS (12oz). Place spoonfuls of dough onto ungreased cookie sheet. Bake at 375 Degrees for 7-9 min===use btteur flavor Crisco in cookies, it keeps cookies from getting too brown and gives a good taste.1 c. btteur flavor Crisco3/4 cup granulated sugar3/4 cup packed brn sugar1 egg2 1/8 c. all purpose flour1 tsp. baking soda1/2 tsp salt1 cup chopped nuts (opt)1 (12oz) pkg semi sweet choc chipsOven 350, light grease pan. Mix shortening, sugars egg. Stir in flour and dry ingredients drop by rounded spoonfuls onto sheets flatten slightly with glass dipped in sugar. Bake until edges are light brown approx 8 min. Do not overbake!Cool slightly and remove from cookie sheet.===NO BAKE COOKIES1 3/4 cups white sugar1/2 cup milk1/2 cup btteur4 tablespoons unsweetened cocoa powder1/2 cup crunchy peanut btteur3 cups quick-cooking oats1 teaspoon vanilla extractDIRECTIONSIn a medium saucepan, combine sugar, milk, btteur, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut btteur, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened
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Beat butter, vanilla, cream cheese and milk until fluffy. Add powdered sugar and blend. Frost. Cut into bars.

THE COOKIE RECIPE IS ON THE BOTTOM .HOPE YOU LIKE IT!!!=PP.s. just get cake mix, a stick of butter, an egg, and an oven set on 350 makes the best coekios .FUDGY CHOCOLATE CAKE1. Finely grate 6 oz. of white chocolate onto a plate. and chill until needed. Preheat oven to 350 degrees.2. Grease base of two 8-inch round cake pans and line with parchment paper. Combine 2 sticks of unsalted butter, 1 cup sugar, 1and 1/2 cup all purpose flour, and 1/2 cup of unsweetened cocoa powder, plus, 1tbsp. baking powder, 1tsp salt, and 4 eggs in a large bowl. use an electric mixer and beat until smoothe. Divide batter between pans.3. Bake cakes until a toothpick comes out clean when inserted about 20 to 25 min.4. while cakes cool heat 1/2 a pint of heavy cream to a boil and break 10 and 1/2 oz. of semisweet chocolate into pieces and add into cream stirring till melted. Let cool and chill for 30 min. then whisk until thickened to spreadable consistency.5. use a third of chocolate frosting to sanwhich cakes. spread the remainder over one whole cake and sprinkle the white chocolate you grated to garnish ..IngredientsBrioche Bread Pudding:Butter, room temperature4 eggs3/4 cup whole milk3/4 cup heavy cream1 tablespoon vanilla extract1 teaspoon lemon zest1/2 cup sugar, plus more for dusting and topping4 large slices brioche bread2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnishLemon Fondant:2 cups powdered sugar2 tablespoons water2 lemons, zested and juicedDirectionsButter and sugar 6 (6-ounce) ramekins. In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise. Preheat the oven to 350 degrees F. Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak. Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is

THE COOKIE RECIPE IS ON THE BOTTOM .HOPE YOU LIKE IT!!!=PP.s. just get cake mix, a stick of butter, an egg, and an oven set on 350 makes the best coekios .FUDGY CHOCOLATE CAKE1. Finely grate 6 oz. of white chocolate onto a plate. and chill until needed. Preheat oven to 350 degrees.2. Grease base of two 8-inch round cake pans and line with parchment paper. Combine 2 sticks of unsalted butter, 1 cup sugar, 1and 1/2 cup all purpose flour, and 1/2 cup of unsweetened cocoa powder, plus, 1tbsp. baking powder, 1tsp salt, and 4 eggs in a large bowl. use an electric mixer and beat until smoothe. Divide batter between pans.3. Bake cakes until a toothpick comes out clean when inserted about 20 to 25 min.4. while cakes cool heat 1/2 a pint of heavy cream to a boil and break 10 and 1/2 oz. of semisweet chocolate into pieces and add into cream stirring till melted. Let cool and chill for 30 min. then whisk until thickened to spreadable consistency.5. use a third of chocolate frosting to sanwhich cakes. spread the remainder over one whole cake and sprinkle the white chocolate you grated to garnish ..IngredientsBrioche Bread Pudding:Butter, room temperature4 eggs3/4 cup whole milk3/4 cup heavy cream1 tablespoon vanilla extract1 teaspoon lemon zest1/2 cup sugar, plus more for dusting and topping4 large slices brioche bread2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnishLemon Fondant:2 cups powdered sugar2 tablespoons water2 lemons, zested and juicedDirectionsButter and sugar 6 (6-ounce) ramekins. In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise. Preheat the oven to 350 degrees F. Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak. Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly. Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice. Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.Lemon Curd Trifle with Fresh BerriesIngredients6 large egg yolks1 cup sugar4 lemons, zested and juiced1/2 cup (1 stick) unsalted butter, cut in chunks1 pint fresh strawberries, stemmed and halved lengthwise1 pint fresh blueberries1 pint fresh blackberries2 cups sweetened whipped cream1 prepared lemon pound cake, sliced1/4 cup Lemoncello or Grand Marnier liqueur (optional)Fresh mint leaves, for garnishDirectionsTo make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm. To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before

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!!!!![[~Ani]] &mdash; [-04 May 2014, 11:44-]
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THE COOKIE RECIPE IS ON THE BOTTOM .HOPE YOU LIKE IT!!!=PP.s. just get cake mix, a stick of butter, an egg, and an oven set on 350 makes the best coekios .FUDGY CHOCOLATE CAKE1. Finely grate 6 oz. of white chocolate onto a plate. and chill until needed. Preheat oven to 350 degrees.2. Grease base of two 8-inch round cake pans and line with parchment paper. Combine 2 sticks of unsalted butter, 1 cup sugar, 1and 1/2 cup all purpose flour, and 1/2 cup of unsweetened cocoa powder, plus, 1tbsp. baking powder, 1tsp salt, and 4 eggs in a large bowl. use an electric mixer and beat until smoothe. Divide batter between pans.3. Bake cakes until a toothpick comes out clean when inserted about 20 to 25 min.4. while cakes cool heat 1/2 a pint of heavy cream to a boil and break 10 and 1/2 oz. of semisweet chocolate into pieces and add into cream stirring till melted. Let cool and chill for 30 min. then whisk until thickened to spreadable consistency.5. use a third of chocolate frosting to sanwhich cakes. spread the remainder over one whole cake and sprinkle the white chocolate you grated to garnish ..IngredientsBrioche Bread Pudding:Butter, room temperature4 eggs3/4 cup whole milk3/4 cup heavy cream1 tablespoon vanilla extract1 teaspoon lemon zest1/2 cup sugar, plus more for dusting and topping4 large slices brioche bread2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnishLemon Fondant:2 cups powdered sugar2 tablespoons water2 lemons, zested and juicedDirectionsButter and sugar 6 (6-ounce) ramekins. In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise. Preheat the oven to 350 degrees F. Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak. Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly. Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice. Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.Lemon Curd Trifle with Fresh BerriesIngredients6 large egg yolks1 cup sugar4 lemons, zested and juiced1/2 cup (1 stick) unsalted butter, cut in chunks1 pint fresh strawberries, stemmed and halved lengthwise1 pint fresh blueberries1 pint fresh blackberries2 cups sweetened whipped cream1 prepared lemon pound cake, sliced1/4 cup Lemoncello or Grand Marnier liqueur (optional)Fresh mint leaves, for garnishDirectionsTo make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm. To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mintTHE BEST KEY LIME EVERmix 2 pkg, of 16 oz, cream cheese SOFTENED, 1/2 a cup sugar,2 1/2 tbs, lime juice, 1 tsp. lime peel, and 1 tsp. vanilla in an electric mixer until blended. add 2 eggs and mix till blended.pour into any kind of pie crust ( home made graham cracker and butter prefered). bake to 350 degrees for 40 min, until center is almost set.cool and refrigerate over night. and garnist with whip cream and lime.last but not leastSTRAWBERRY SHORTCUTToss 6 sliced strawberries with 1/4 cup sugar and let stand 10 min. tossing until sugar dissolves. cut each slice of 1pkg Sara Lee pound cake intohalf horisontally and place 1 cake piece on each of 12 desert plates.CHOCOLATE CHUNK COOKIES1. Preheat oven to 350 degrees and lightly grease two large baking sheets.2. Combine a stick of butter, 1/2 a cup of sugar, and 1/2 a cup of packed brown sugar in a large bowl. beat with a wooden spoon or electric mixer until creamy. Beat in an egg and 1/2 tsp of vanilla extract.3. Sift 3/4 cup all purpose flour, 1/2 tsp salt, and 1/2 tsp. baking soda in a separate small bowl. Add the flour mixture to the butter mixture, beating continuously and stir in the 1/2 cup of rolled oats and 1 and 1/4 cups chocolate chunks.4. Spoon tablespoon fulls of the dough two inches apart on the baking sheets and bake coekios until lightly browned, about 8-10 minutes. let coekios cool for 1 minute and repeat with remaining dough hope you enjoy!~Brittany~p.s. if ur allergic to oats those are able to come out but cook on a lower temp.email me for more recipes if you like these!!!!! = D
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!!!!![[~Loren]] &mdash; [-13 June 2011, 14:38-]
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Soudns great to me BWTHDIK
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Occasion: Thanksgiving; fall\\

1 teaspoon vanilla extract\\

1 teaspoon vanilla extract\\

2 cups granulated sugar\\

Beat butter, vanilla, cream cheese and milk until fluffy. Add powdered sugar and blend. Frost. Cut into bars.

1 tablespoon milk\\
2 cups powdered sugar

Beat cream cheese, butter, milk and vinilla until fluffy. Add powdered sugar and blend. Frost. Cut into bars.

2 cups flour\\

Grease and flour jelly roll pan, 15-1/2 x 10-1/2 x 1-inch. Set aside.\\

Food Group: cookies\\

Food Group: sugar\\

Name: Pumpkin Bars II\\
Key Ingredient: canned pumpkin\\
Preparation: mix; bake\\
Cuisine: American\\
Source: Sandra Roth\\
Food Group: cookies\\
Meals: snack\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: :55\\
Occasion: Thanksgiving\\
Servings: 24

4 eggs\\
2 cups sugar\\
1 cup vegetable oil\\
1 (15 ounce) can (2 cups) canned pumpkin\\
1 teaspoon vanilla\\
2 cup flour\\
2 teaspoons baking powder\\
2 teaspoons baking soda\\
3/4 teaspoon salt\\
2 teaspoons cinnamon

Frosting:\\
2 cups powdered sugar\\
1/3 cup butter, softened\\
1 teaspoon vanilla\\
1 (8 ounce) package cream cheese, softened\\
1 tablespoon milk

Grease and flour jelly roll pan, 15-1/2x10-1/2x1-inch. Set aside.\\
With electric mixer, mix eggs, sugar, oil, pumpkin and 1 teaspoon vanilla.
Sift together, flour, baking powder, baking soda, salt and cinnamon. Add to pumpkin mixture. Put in prepared jelly roll pan. Bake at 350F. for 25 to 35 minutes. Cool completely.

Beat all frosting ingredients together. Frost. Cut into bars.