Molasses Crinkles 6 dozen

2 1/4 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger ( I use a full teaspoon) 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/4 tsp cayenne pepper or 1/4 tsp chipotle powder 1/2 teaspoon salt 1/2 cup vegetable shortening at room temperature 1/2 stick (1/4 cup) unsalted butter, softened 1 cup packed dark brown sugar 1 large egg 1/2 cup grandmas molasses (NOT black strap or barbados!) granulated sugar for sugaring 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 375F. 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.

Orange Dark Chocolate Chip Cookies

1/2 c butter 1/2 c butter flavor shortening 3/4 c white sugar 3/4 c light brown sugar 2 eggs 2 tsp mexican vanilla grated rind from one orange juice from one orange 2 1/4 c all purpose flour 1 tsp baking soda 1 tsp salt 2 cups Hersheys Special Dark chocolate chips Preheat oven to 350. Silpat cookie sheets, use parchment, or grease lightly Cream the butter, shortening, brown sugar, white sugar, orange juice, and vanilla until light and fluffy. Add eggs one at a time beating well after each addition.Combine the dry ingredients and the orange peel and stir in to the creamed mixture. fold in chocolate chips lightly and chill for 20 minutes or so. Drop by rounded teaspoonfuls on baking sheet and bake 8-10 minutes until light golden brown and still soft, but set in the middle. Let cool on the cookie sheet for 5 minutes and then remove to cooling rack or counter. 3-4 dozen cookies.

Maple-Pecan Sticky Bars

Crust

Double Chocolate Toffee Cookies

1/2 c unsalted butter 1/2 c butter flavored Crisco OR spectrum organic shortening 3/4 c white sugar 3/4 c brown sugar 2 eggs 1 tbs Mexican vanilla 2 c flour 1/2 c Hersheys dark cocoa 1 tsp baking soda 1 tsp salt 2 c white chocolate chips 1/2 c pecans or walnuts 1 c heath bar chopped up or toffee pieces Cream butter, crisco, sugars, eggs and vanilla until light and fluffy Add dry ingredients Fold in chips, nuts, and toffee. Chill for 30 minutes. Drop by tsp on silpat or lightly greased cookie sheets Bake for 8-10 minutes until just barely done Cool About 4 dozen, depending how much of the dough you eat I dont like using the Crisco and sometimes I will use all butter but all butter will make the cookies flatter. Ive also recently started using organic shortening (no trans fats) and I really like it.

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1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup sugar 1 large egg yolk 11/2 cups all purpose flour 1/8 teaspoon salt Filling

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1/2 cup pure maple syrup 1/3 cup (packed) golden brown sugar 1/4 cup whipping cream 3 tablespoons unsalted butter 1/2 teaspoon vanilla extract 1 1/2 cups coarsely chopped pecans

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1. 2. 3. 4. 5. 6. 7. 8. 9.

For crust: Preheat oven to 350F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add flour and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool. For filling: Combine first 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil filling 30 seconds. Remove from heat; mix in vanilla, then nuts. Pour hot filling into crust. Bake bars until filling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (filling will become firm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.

Windmill Cookies
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1 teaspoon baking soda 1/2 cup hot water 2 sticks (1 cup) unsalted butter, softened 2 cups packed dark brown sugar 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground mace Pinch of ground cloves 1 cup slivered almonds (4 oz) Stir together baking soda and water until baking soda is dissolved. Beat together butter, brown sugar, and baking soda mixture with an electric mixer until pale and fluffy. Whisk together flour, salt, and spices, then mix into butter mixture until combined well. Stir in almonds. Form dough into 3 (10- by 3-inch) logs and wrap tightly in plastic wrap. Freeze logs until firm, about 4 hours, or overnight. Preheat oven to 350F. Keeping remaining logs frozen, cut 1 log crosswise into slices slightly less than 1/4 inch thick and arrange slices 1 inch apart on an ungreased baking sheet. Bake in middle of oven until set, 12 to 14 minutes, then transfer to racks to cool. Slice and bake remaining dough in same manner. 4. 3.

Black Forest Cookies

1 (11.5-ounce) package milk chocolate morsels, divided use 1/2 cup packed brown sugar 1/4 cup butter, softened 2 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/4 teaspoon baking powder 1 (6-ounce) package Ocean Spray Craisins Cherry Flavor Sweetened Dried Cranberries 1 cup pecans or walnuts, coarsely chopped 1. 2. Preheat oven to 350 F. Pour 3/4 cup morsels into an uncovered large microwave-safe bowl. Set remaining morsels aside. Microwave morsels for 2 minutes on high. Stir until chocolate is smooth. Stir in brown sugar, butter, eggs and vanilla. Add flour and baking powder, mixing until thoroughly combined. Stir in remaining morsels, cherry flavor sweetened dried cranberries and pecans. Drop by tablespoonfuls onto a greased cookie sheet. Bake for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie bake for 14 minutes. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and cool completely. Makes about 2 1/2 dozen cookies.

Chai Tea Chewies

3/4 cup all-purpose flour 1 teaspoon ground cardamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/3 cup firmly packed brown sugar 1/3 cup granulated sugar 1/4 cup butter or margarine, softened 1/4 cup NESTEA Unsweetened Instant 100% Tea 1 large egg 1/2 teaspoon vanilla extract 1 tablespoon coarse sugar or 2 teaspoons granulated sugar 1. 2. Preheat oven to 350F (175C). Lightly grease baking sheets. Combine flour, cardamom, ginger and salt in small bowl. Beat brown sugar, granulated sugar and butter in small mixer bowl until combined. Beat in Nestea, egg and vanilla extract until creamy. Gradually stir in flour mixture. Drop by rounded teaspoon onto prepared baking sheets. Sprinkle with coarse sugar. 3. Bake for 9 to 10 minutes or until centers are set and edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 12. 6. 5. 4. 3. 1. 2.

Chocolate Iced Marshmallow Cookies

1/2 cup butter 2 (1-ounce) squares unsweetened chocolate 1 large egg 1 cup packed brown sugar 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/2 cups all-purpose flour 1/2 cup milk 1 (16-ounce) package of large marshmallows Chocolate Icing: 6 tablespoons unsweetened baking cocoa 3 tablespoons butter, melted 2 cups powdered sugar 4 to 6 tablespoons hot water Preheat oven to 350F (175C). Lightly grease cookie sheets or line with parchment paper. Melt butter and chocolate in small heavy saucepan over low heat; stir to blend. Remove from heat; cool. Beat egg, brown sugar, vanilla and baking soda in large bowl until light and fluffy. Blend in chocolate mixture and flour until smooth. Slowly beat in milk to make light, cake batter-like dough. Drop dough by spoonfuls 2-inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm in center. Cut marshmallows in half. Place halved marshmallow, cut side down, onto each baked cookie. Return to oven one minute or just until marshmallow is warm enough to stick to cookie. Transfer to wire racks to cool. Drizzle with icing when cool. For Chocolate Icing: Combine all ingredients in bowl and beat by hand until smooth.

Makes 5 dozen.

Espresso Chocolate Brownies with Crystallized Ginger

Prep time: 20 minutes Baking time: 40 minutes Makes 16 squares Ingredients: cup/125 g unsalted butter, softened 4 oz/125 g good dark chocolate 3 tbsp espresso powder 2 cups/440g brown sugar, firmly packed 4 eggs 1 cup/155g all purpose flour tsp salt 2/3 cup pecans, coarsely chopped cup crystallized ginger, coarsely chopped 3 oz/90g dark chocolate, chopped 3 oz/90g white chocolate, chopped Directions: 1. Preheat the oven to 375F/190C. 2. In a large heavy saucepan, combine butter 4 oz of chocolate and espresso powder. Stir frequently over low heat until the mixture is smooth. Remove from heat and add the brown sugar, mixing well until it is all blended. 3. Using a wooden spoon, beat in the eggs one at a time. Each egg should be completely mixed in before adding the next one. Add flour and salt and beat until combined. Fold in the nuts, ginger and the rest of the chocolate. 4. Prepare an 8/20cm x 8/20cm x 2/5cm baking dish by lining it with buttered foil. Bake the brownies for 40 minutes or until the top cracks slightly and the cake pulls away from the sided of the pan. 5. Remove from the oven and cool in the pan on a rack until the brownies are completely cooled - at least 30 minutes before cutting them into squares.

White Chocolate, Cranberry, and Macadamia Nut Cookies

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3 cups all purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup (packed) golden brown sugar 3/4 cup sugar 2 large eggs 1 tablespoon vanilla extract 1 1/2 cups dried cranberries (about 6 ounces) 1 1/2 cups white chocolate chips (about 8 1/2 ounces) 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces) Preheat oven to 350F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts. For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart. Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

6 MINUTE CHOCOLATE CAKE

Ingredients 1 1/2 cup flour, all-purpose 1 cup sugar 3 Tbs. cocoa, unsweetened 1 Tsp. baking soda 1/2 Tsp. salt 1 Tsp. instant coffee, or espresso 6 Tbs. oil 1 Tbs. vinegar 1 Tsp. vanilla 1 cup cold water, or strong coffee, Directions Directions: Pre-heat oven to 350 degrees. Then, in a 9x9 cake pan, measure and blend thoroughly with a fork the flour, sugar, cocoa, baking soda, instant coffee powder, and salt. Next, make 3 indentations in the dry ingredients with your fork. Into the first, pour 6 tb. of oil. Into the second, pour 1 tb. vinegar. Into the third, pour 1 tsp. vanilla. Then, over all ingredients, pour 1 cup of cold water or strong, cold coffee. Stir with a fork until evenly blended. Bake for 35 to 40 minutes until toothpick inserted in center comes out clean. Serve alone, with whipped cream, ice cream, or your favorite frosting.

ALL-AMERICAN CHOCOLATE CAKE

Ingredients
4 oz chocolate, unsweetened 1 cup shortening, or 1/2 lb. butter 2 Tsp. vanilla 2 cup flour 2 cup sugar 1 1/2 Tsp. baking powder 1 Tsp. baking soda 1 Tsp. salt 1 cup milk 4 each eggs

Directions
Directions: Preheat oven to 350 degrees. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth. Spread mixture in two greased and floured 9 inch round cake pans. Bake for 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.

EASY FRUIT CAKE (OVO)

Ingredients 1/2 c. Apple sauce 3/4 c. Water 1/2 c. Sugar. 2 1/2 c. Mixed dried fruit 2 Egg whites or equivalent, lightly beaten 1 1/2 c. White flour 2 Tsp. Baking powder. Directions Place the apple sauce, water, sugar, and dried fruit in a saucepan. Bring to a boil and simmer for 20 minutes, then allow to cool. Set the oven at 300 deg F (cool). Line a 6inch round cake tin with greaseproof paper. Mix the egg whites into the fruit mixture, then sift the flour and baking powder into it too. Mix, adding water if necessary to make a stiff batter. Pour into the prepared tin, sprinkle the top with brown sugar, and bake for 1 1/2 to 2 hours, until a skewer inserted into the centre of the cake comes out clean, more or less - with all this fruit, it's not going to come out very clean anyway! The amount and type of fruit in this recipe can be varied very much to produce different results. Many folk in this country would use sultanas (yellow raisins) for some of the fruit, but I don't like them so I don't use them. You can substitute 1/2 cup of chopped glace cherries for some of the fruit, or add chopped candied orange peel, dates, apricots... The possibilities are endless. Ingredients

CHOCOLATE TRUFFLE CAKE

16 oz. Semi-sweet chocolate 1/2 c. Sweet butter 1 1/2 Tsp. Flour 1 1/2 Tsp. Sugar 1 Tsp. Hot water 4 Eggs, separated Directions Oil bottom of 8 or 9-inch spring form pan. Melt chocolate and butter ( I did this in a saucepan, although the original recipe calls for it being done in a 200-degree oven.). Add flour, sugar, and water; blend well. Add egg yolks one at a time, beating well after each addition. In a separate bowl ( a metal one!) beat egg whites until stiff. Fold gently into chocolate mixture. Turn into prepared pan and bake for 15 minutes in middle of 425 degree oven (I found that in the 9-inch pan, I needed to extend this to 25 minutes for it to be completely cooked.). Let cake cool completely. Sift or sprinkle powdered sugar over top of cooled cake.

CHOCOLATE CHIP SOUR CREAM POUND CAKE

Ingredients 3 c. Unsifted flour 1/4 Tsp. Baking soda 2 c. Sugar 1 c. Butter, softened 6 Eggs 1 Tsp. Vanilla extract or flavor 1 pkg. Sour cream (8 oz) 1 c. Mini chocolate chips Directions Preheat oven to 350 F. Stir together flour and baking soda. In mixer bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time, until smooth; add vanilla. Beat in sour cream alternately with flour mixture. Fold in chocolate chips. Pour into wellgreased and floured 10- inch fluted tube cake pan. Bake 1 hr. and 15 min. or until wooden pick comes out clean. Cool; remove from pan. Sprinkle with confectioners' sugar if desired. Yield: 1 ten-inch cake.

CHOCOLATE POUND CAKE WITH BUTTER CREAM FROSTING

Ingredients
1 c. Butter; softened 1/2 c. Margarine; softened 3 c. Sugar 5 Eggs 3 c. All-purpose flour 1/2 Tsp. Baking powder 1/2 Tsp. Salt 1/2 c. Cocoa 1 c. Milk 1 Tsp. Vanilla extract BUTTER CREAM FROSTING: 3/4 c. Margarine; softened 3 oz. Cream cheese; softened pinch Salt 16 oz. Powdered sugar; plus 1/2 c. Powdered sugar 1/4 c. Milk; to 1/2 cup 1 Tsp. Vanilla extract

Directions
Cream butter and margarine until smooth; add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients, and add to creamed mixture alternately with milk and vanilla. spoon batter into a well-greased 10 inch tube pan or Bundt pan. Bake at 325 degrees for 35 minutes; reduce heat to 200 degrees and bake an additional 35 to 40 minutes. Cool; spread with Butter Cream Frosting, and decorate as desired. Butter Cream Frosting: Cream margarine and cream cheese until light and fluffy. Add salt and sugar, a small amount at a time, beating until smooth. Slowly beat in just enough milk to make mixture spreadable; add vanilla.

DOUBLE CHOCOLATE POUND CAKE

Ingredients 1/2 c. Butter or margarine, Room temperature 3/4 c. Brown sugar 3/4 c. Granulated sugar 4 Squares (4 oz.) unsweetened Chocolate, melted 4 Eggs 2 1/2 c. Cake flour 1/2 Tsp. Baking soda 1 c. Buttermilk 2 Tsp. Vanilla 1 c. Chocolate chips coated in 2 Tbs. All-purpose flour Directions Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350 degrees F. This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator. For one 10-inch cake you will need: Fresh sliced strawberries, for garnish 1. Cream butter with sugars until smooth and well blended. 2. Add chocolate and eggs, one at a time. Beat until fluffy. 3. Mix flour and baking soda. Add to creamed mixture. 4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips. 5. Turn batter into a well-greased and floured 10-inch tube baking pan. 6. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes out clean. 7. Let cake cool in pan for a couple of minutes. 8. Turn cake out of pan onto a wire rack. Cool completely. 9. Garnish with fresh sliced strawberries or other berries. 10. Serve with a dollop of whipping cream.

FRENCH CHOCOLATE CAKE

Ingredients
7 oz. Semisweet chocolate 14 Tbs. Butter or margarine 4 Eggs 3/4 c. Sugar 1 c. Flour 1/3 c. Hazelnuts, coarsely chopped 1 Tsp. Baking powder Makes about 10 servings

Directions
Preheat oven to 425 degrees F. Grease a spring form pan with detachable bottom that has a diameter of about 9 1/2 inches. Melt cooking chocolate and butter in a thickbottomed pot over low heat. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture. Blend flour, nuts, and baking powder together, and fold carefully into batter. It's important to fold it in gently. Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The unbaked" batter tastes like a delicious filling. You may garnish cooled cake with a bit of grated chocolate and a ring of whipped topping.

CHOCOLATE MARBLE CAKE

Ingredients
1/3 c. Butter 2 ea. Egg, well beaten 1 c. Sugar 1 1/2 c. Flour 2 Tsp. Baking powder 1/2 c. Milk 1 ea. Chocolate, unsweetened, squares 1 Tbs. Butter 1 Tsp. Vanilla

CREAM CHEESE POUND CAKE

Ingredients
3/4 lb. Butter 3 c. Sugar, granulated 1/2 lb. Cream cheese 6 lg. Eggs 3 c. Cake flour, sifted 1/4 Tsp. Salt 1 1/2 Tsp. Almond extract 1 Tsp. Vanilla extract

Directions Directions
Cream the 1/3 cup butter and sugar together, add the well beaten eggs and mix well. Sift flour and baking powder and add alternately with the milk to the first mixture. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. To the white batter, add the vanilla. Drop white batter, then chocolate, by spoonfuls into a well-greased, deep cake pan and bake at 350-F about 40 minutes. Pre-heat oven to 325 degrees F. Cream the butter, sugar and cheese together until the mixture is light and fluffy. Add salt, vanilla and almond extract. Beat well. Add eggs, one at a time, blending well after each. Stir in flour. Don't be vigorous; mix it just enough to incorporate the flour. Spoon into a greased tube pan. Bake in preheated oven for 1 1/2 hours. Cool for 15-20 minutes, then invert the cake onto a serving dish and remove the tube pan. If you wait too long, it will stick. NOTES: * A pound cake made with cream cheese, I got this recipe from Annette Hall at Computer System Resources, in Georgia (Annette at gacsr.UUCP). She posted it to net.cooks, claiming that it's the best pound cake you'll ever taste. She's right! Yield: One large cake. : Difficulty: easy : Time: about 2 hours and 15 minutes : Precision: measure carefully.