how to prepare delicious OREO COOKIE CRUNCH

                                               OREO COOKIE CRUNCH  

                                                         

Ingredients:

1 lg. pkg.of  Oreo cookies

1/2 stick      butter, melted

2 4 oz. pkg.   French vanilla pudding, instant

3 tbsp.         powdered sugar

1 8 oz. pkg.  cream cheese

1 large container Cool Whip

Method:

Crumble 3/4 of the Oreo cookies for bottom crust, reserve remaining for the top.

Bottom crust: Add melted butter to the crumbled Oreos and pat firmly in the bottom of a 9x13 inch pan. Chill for at least 30 minutes.

Combine the pudding according to package directions and set aside for 5 to 10 minutes, or until firm.

In a large bowl, mix the powdered sugar with the cream cheese, then add the pudding to this.

Fold in Cool Whip, using more pudding than Cool Whip for best flavor.

Crumble the remaining 1/4 package of cookies over the top.

how to prepare ALMOND MACAROON COOKIES

                                      ALMOND MACAROON COOKIES         

                                                        

Ingredients:

Cookie:

1 1/4 cups   flour

2 tsp       baking powder

1/4 tsp    salt

3/4 cup   sugar

1/3 cup    butter, softened

4 oz          cream cheese, softened

1               egg yolk

1 tsp         milk

2 tsp        almond extract

1 tsp        vanilla extract

1 pkg  (14 oz.)    flaked coconut, divided

1 pkg.  (2 oz.)    whole almonds

Method:

Preheat oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.

Combine flour, baking powder and salt on a sheet of parchment paper; set aside.

Beat sugar, butter and cream cheese in a large bowl, with an electric mixer, 2 to 3 minutes or until light and fluffy. Beat in egg yolk, milk and extracts. Reduce speed to low. Gradually add flour mixture; beat until well blended. Reserve 1 1/4 cups coconut; place on a sheet of parchment paper. Stir remaining coconut into dough until well blended.

Shape rounded tablespoons of dough into balls. Roll balls in reserved coconut. Place cookies 2 inches apart on parchment-lined cookie sheets.

Bake 13 to 15 minutes or until light brown. Remove from oven. Immediately press an almond into the center of each cookie. Slide parchment paper with cookies onto a wire rack to cool completely.

Drizzle:

1/2 cup semi-sweet chocolate chips

1 teaspoon vegetable oil

Combine chocolate chips and oil in a microwave-safe bowl. Microwave on HIGH 45 seconds to 1 1/2 minutes or until chocolate chips are soft and shiny. Stir until smooth. Drizzle over cookies. Let stand until chocolate is set. Store  in refrigerator.

Note:

To make drizzling the cookies easier, pour melted chocolate chips into a small plastic food storage bag. Squeeze the bag to remove any air pockets. Seal bag. Snip bottom corner of the bag with scissors. Gently squeeze the melted chocolate through the snipped opening.

how to make ANGINETTI COOKIES (LIKE STELLA DORO)

                      ANGINETTI COOKIES (LIKE STELLA DORO)    

                                             

Ingredients :

Cookies:

1/2 cup   granulated sugar

6 tps       butter

1 tsp       anise extract or strega

1/2 tsp   grated lemon zest

3              eggs

2 cups     all-purpose flour

2 tsp       baking powder

Icing:

1 tsp     butter

3 cups   sifted confectioners' sugar

2 tsp      water

2 tsp      anisette liqueur (or water)

1 tsp      anise extract or strega

Preheat oven to 350°F.

Method:

Line a baking sheet with parchment paper. In the bowl of a mixer combine sugar, anisette or strega, lemon peel and 6 tablespoons of butter, beating until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute. Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 3/8-inch round tip.

Pipe 2-inch diameter rings onto the parchment paper. Wet your fingertips press the ends of each ring together to form a smooth ring. Bake about 20 minutes or until golden brown.

To make icing:

Melt 1 tablespoon of butter over low heat. Add sugar, water, anisette or strega and anise extract and whisk until sugar melts and mixture is heated through. If icing is too thick to brush easily, add more water to thin. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

how to prepare delicious CHOCOLATE CHIP COOKIES

                                                  CHOCOLATE CHIP COOKIES

                                                                 

Ingredients:              

1 1/2        sticks butter (12 tablespoons)

1 cup       light brown sugar, firmly packed

1/2 cup   white granulated sugar

2             eggs, lightly beaten

2 1/4 cups     sifted flour

1/2 tsp   salt

1 tsp       baking soda

1 1/2 tsp     pure vanilla extract

1 cup      nuts, chopped

1/2 cup    golden raisins, soaked in hot water (optional)

1 cup       semi-sweet morsels

Preheat oven to 375°F.

Method:

In a mixing bowl, cream together butter and sugars. Add eggs.

Sift flour and measure out 2 1/4 cups. After measuring the sifted flour, sift again with remaining dry ingredients. Add the flour mixture to the creamed butter and sugar mixture.

Stir in vanilla, nuts and semi-sweet morsels. (We like Macadamia nuts and almonds, but walnuts, pecans or peanuts may be used). Add raisins, if using. Craisins make a nice variation.

Drop the cookie batter by tablespoonfuls onto a parchment or silicone lined baking sheet.

Bake for   10-12 minutes or until cookies are set and firm and only lightly colored. Do not allow cookies to brown.

Transfer to wire racks to cool. Store in   an airtight container. Cookies may be wrapped well and frozen.

how to make Apple Tapioca Pudding

                                                    Apple Tapioca Pudding

                                                            

Ingredients:

4 cups      apples - peeled, cored and sliced

1/2 cup    brown sugar

3/4 tsp     ground cinnamon

1/2 tsp     salt

2 tsp         small pearl tapioca

1                lemon, juiced

1 cup        boiling water

1/2 cup    raisins (optional)

Method:

Place the apples, brown sugar, cinnamon, salt, and tapioca into a bowl, and toss to coat apple slices.

Place the apple mixture into a slow cooker. Pour lemon juice and boiling water over the apples.

Set the cooker to High and cook until apples are tender and thickened, 3 to 4 hours.

Mix in raisins if desired; serve warm.

how prepare Dutch Apple Berry Pie

                                                      Dutch Apple Berry Pie

                                                             

Ingredients:

2 cups        sliced green apples

1/2 cup      raspberries

1/2 cup      fresh blueberries

1 (9 inch)   deep dish pie crust

2/3 cup      all-purpose flour

2/3 cup      packed brown sugar

1/3 cup      butter

1/2 tsp       ground cinnamon

1/2 tsp       ground allspice

1 pinch       ground nutmeg

Method:

Preheat oven to 350 degrees F (175 degrees C).

Mix apples, raspberries and blueberries; pour into pie shell.

In a large bowl, combine flour, brown sugar, butter or margarine, cinnamon, allspice and nutmeg. Mix until dry and crumbly. Sprinkle over fruit.

Bake for 30 minutes, or until topping is brown.

how to prepare Delicious Strawberry Torte

                                                   Strawberry Torte

                                     

Ingredients:

11 ounces        cream cheese, softened  

3/4 cup             white sugar

2 tsp                   vanilla extract

1 pint                 heavy whipping cream

2 (12 ounce)     packages ladyfinger cookies

1 (16 ounce)     package frozen strawberries

1 tsp                   cornstarch

Method:

Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.

Whip cream cheese, sugar, and vanilla together.

In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.

Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.

Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.