Pine Bark

By Paula Deen
Submitted by: Kristina

35 Saltine Crackers  ***(I use about 48 to cover the cookie sheet)
1 Cup (2 Sticks) butter
1 Cup packed light brown sugar
½ teaspoon pure almond extract
1 package of mini semi-sweet chocolate chips


Preheat oven to 400 degrees.  Line a 15 x 10 x 1 inch jelly roll pan with tin foil.  ***(I use a cookie sheet.)  Lightly spray foil with a nonstick cooking spray.

Place saltine crackers, salty side up, in prepared pan.  In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly.  Remove from heat and stir in the almond extract.  Pour over crackers and bake for 6 minutes.  Remove from oven and sprinkle the chocolate chips over the crackers.  Spread the chocolate evenly over the crackers as it begins to melt.  Cool slightly and transfer onto wax paper.  Allow to cool completely.

Melt in Your Mouth Shortbread

3 1/4 cups flour

1/2 Cup corn starch

1 cup powdered sugar

1 pound butter

1/2 teaspoon almond flavoring

 

Beat together powdered sugar and butter until creamy and light. Mix in flavoring. Sift flour and cornstarch together. Slowly add flour mixture to creamed sugar and butter.  Drop onto a cookie sheet. These are also excellent for a cookie press.  Bake at 325 Degrees for 10 to 12 minutes, until cookies are just starting to get pale brown at the edge. Let cookies rest for another two minutes after removing from the oven then place on racks to cool completely.

 

to fancy up these cookies you can put sprinkles or finely chopped nuts on them before they are baked. You can drizzle or dip in melted chocolate after they are baked. You can also add food coloring to batter if you want colored cookies.

 

note: because this dough is whipped and contains lots of butter, handle with utensils, not hands, or the dough gets thick and gluey.

Blueberry Lemon Cheesecake Cookie

I admit, I cheated on these cookies.

I bought the mix from the Prepared Pantry. You can click on the link to find the mix.

Ginger Crinkles

Original recipe from Gourmet | December 2004, Epicurious.com © CondéNet, Inc. All rights reserved.

 

Yield: Makes about 6 dozen cookies Active Time: 35 min Total Time: 1 ½ hr

 

2 ¼ cups all-purpose flour

2 teaspoon baking soda

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

½ teaspoon ground allspice

½ teaspoon ground cloves

½ teaspoon salt

½ cup vegetable shortening at room temperature

½ stick ( ¼ cup) unsalted butter, softened

1 cup packed dark brown sugar

1 large egg ½ cup molasses (not robust or blackstrap)

About 1/3 cup sanding or granulated sugar for tops of cookies

 

Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.

Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.

 

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

 

Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.

Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

 

Notes:

· Added about 2/3 cup of chopped candied ginger. Mix in with the flour mixture so the ginger will not stick together & also get distributed evenly.

· Used a #50 scoop (~1.25 T) to make bigger cookies. Yield was 2-½ dozen.

· Rolled the whole dough ball in the sugar, not just the top.

· Baked them 10-12 minutes. Smaller ones would probably need less time.

· Cookies start out chewy & turn crisp with time. I love them both ways.

· Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks (if they last that long).

Caramel Chocolate Cookie Bars

50 caramels, 14 oz. pkg.
1/2 cup evaporated milk
1 package German chocolate cake mix
1/2 cup butter or marg., melted
1/3 cup evaporated milk
1 cup chopped nuts
1 cup chocolate chips
In heavy saucepan, melt caramels and 1/2 cup evaporated milk. Set aside. Grease and flour 9 x 13 inch pan. In bowl combine dry cake mix, melted butter, 1/3 cup evaporated milk and nuts. Stir until dough holds together. Press 3/4 of dough into pan.
Bake at 350 degrees for 6 minutes. Sprinkle chips over crust. Spread caramel mixture over chips. Crumble remaining dough over top of caramels. Bake 15 to 18 minutes longer. Cool slightly, then refrigerate 30 minutes. Cut into 36 bars. Keeps well in cool place or refrigerator.

Caramel Bars

· 32 individually wrapped caramels, unwrapped

· 5 tablespoons heavy cream

· 1 cup all-purpose flour

· 1 cup rolled oats

· 3/4 cup brown sugar

· 1/2 teaspoon baking soda

· 1/4 teaspoon salt

· 3/4 cup butter, melted

· 1/2 cup semisweet chocolate chips

· 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.

2. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.

3. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.

4. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.