1/4 cup cocoa
2 cups sugar
1/2 cup flour
3 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon butter
Use whisk to blend and stir while cooking until thickened.
2 cups sugar
1/2 cup flour
3 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon butter
Use whisk to blend and stir while cooking until thickened.
After many recipe failures, my friend Carla discovered her mother always used Parkay margarine and Crisco oil. Brands sometimes make all the difference!
Cream together two sticks of Parkay at room temperature with one cup granulated sugar and one cup powdered confectionery sugar.
Add one cup Crisco oil, one teaspoon vanilla, and two eggs, then beat well.
Add 4 1/2 cups sifted all purpose flour, one teaspoon soda, and one teaspoon cream of tartar and a dash of salt.
Chill the dough for three hours or longer.
Make into small balls, dip in sugar (I use cake decorating sugar crystals, they are bigger) and press with a glass. (I use my hands)
Bake at 350 degrees for 20 minutes (I bake at 325 in my convection oven)
REMOVE FROM COOKIE SHEET IMMEDIATELY! After they cool, they will crumble!
2 eggs
16 ounce can of pumpkin (NOT pumpkin pie mix)
1 tablespoon all purpose flour
1/2 teaspoon salt
Large can of evaporated milk
1 cup brown sugar, packed
1 teaspoon cinnamon
(Optional: 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, or 1/2 teaspoon pumpkin pie spice)
Pie shell, unbaked
Beat all ingredients and pour into unbaked pie shell. Bake at 350degrees until tests done when toothpick comes out clean from center (45 minutes or so)
This recipe will make two small pies, or one deep dish
3 cups chipped apples (I usually use Granny Smith apples, but have used other kinds, and have also used pears)
2 cups sugar
1 cup oil
3 egg yolks
3 cups all purpose flour
2 tsp. Soda
1 tsp. Salt
2 tsp cinnamon
1 cup chopped pecans
1 tsp vanilla
3 beaten egg up whites
Chip the apples and add the sugar and oil to them, let them set about an hour. (They will get juicy!)
In the meantime, combine flour, soda, salt, and cinnamon.
After apples have set, add egg yolks, then the dry ingredients. Batter will be stiff.
Beat the egg whites until peaks form, then fold them into batter. Add pecans.
Bake at 325 degrees in a greased Bundt pan approximately 1 hour 25 minutes or until it tests done when inserted tooth pick comes out clean
INGREDIENTS
I’ve had the cookies at the DoubleTree Hotel, and they are always so good. I never could quite figure out what was different from an ordinary chocolate chip cookie
I didn’t have walnuts, so I substituted praline pecan pieces I had on hand in these, and I don’t have parchment paper to use on my cookie sheets. They cooked fine.
I don’t know where I found this recipe. I jotted it down and tried it in the air fryer I was given as a Christmas gift 2020. My machine will hold four ramekin dishes, so sometimes I double this recipe and make four instead of two.
Melt 1/3 cup chocolate chips and 1/4 cup butter in microwave until just warm enough to melt chips and stir smooth.
Add 1/2 cup powdered sugar, 1 egg and the yolk of another egg.
Add 1/2 tsp. vanilla and 1/8 tsp. salt.
Stir in 3 tablespoons plain flour and mix until batter is smooth. (I use a mini whisk)
Pour into two ramekin dishes and place in air fryer, then cover with foil and tuck it so it won’t blow off when the machine comes on. Cook 350 degrees for 8-10 minutes the. Remove foil and cook another 2-4 minutes. Cool 5 minutes then run a knife around the edges and invert the dish into a dessert plate. Can be topped with whipped cream, ice cream, nuts, fruit, or as is. To make it pretty I sprinkle powdered sugar on it before serving. I sprinkled chopped pecans and a few chocolate chips on these while they were cooling down, so there’s a little surprise at the bottom when they are turned onto the dessert plate!
My air fryer takes the longer cooking times. These are pretty quick to make and you don't have a big cake to tempt you for days! Just two servings!