FUNNY BUNNY COOKIES
1 (18-oz.) pkg. Pillsbury Refrigerated Sugar Cookies
1 can Pillsbury Creamy Supreme® Funfetti® Pink Vanilla Frosting
1 can Pillsbury Creamy Supreme® Vanilla Frosting
Small jelly beans
Assorted candies
String licorice, cut into six 1-inch pieces and two 1 1/2-inch pieces
Heat oven to 350 F. Line large cookie sheet (17x14-inch) with foil.
Cut
dough in half; refrigerate one half. Divide remaining dough in half; shape
one half into large ball. To form bunny's body, press ball into 6-inch
circle on foil-lined cookie sheet 1 inch from short side. Divide remaining
dough in half; for head, shape one section into ball and press into 4-inch
circle so it just touches other circle. To form ears, divide
remaining dough in half. Press and shape into ears 5 inches long and 2
inches apart just touching head. Bake at 350 F. for 7 to 12 minutes or
until set. Cool on foil. Repeat with remaining half of dough.
When completely cool, carefully remove foil from bunny cookies. Frost
cookies with frosting. Outline ears, bow tie and vest using jelly beans or
assorted candies.
Sprinkle candy bits from frosting on ears and bow tie. Use candy pieces for
eyes and nose, 1-inch string licorice pieces for whiskers and 1 1/2-inch
pieces for mouth.
2 cookies
ALMOND CREAM COOKIES
3/4 cup margarine, softened
3/4 cup granulated sugar
1/2 cup + 2 Tbsp. soft style cream cheese
1 egg
1 tsp. almond extract
1-1/4 cups flour
3/4 cup corn meal
1/2 tsp. baking powder
1/2 cup coarsely chopped almonds
1 Tbsp. milk or water
1 cup confectioner's sugar for frosting
Beat together the margarine, granulated sugar and 1/2 cup of the cream
cheese at medium speed until light and fluffy. Add egg and almond extract.
Mix until well blended. Gradually add combined flour, corn meal and baking
powder; mix well. Stir in almonds. Drop by rounded teaspoonfuls onto
ungreased cookie sheets. Bake 12-14 minutes at 350F until edges are golden
brown. Cool on cookie sheets for 2 minutes, remove to wire racks and cool
completely. Mix remaining 2 tablespoons of cream cheese and confectioners
sugar until blended. Add milk and mix until smooth. Spread over cookies.
NOTE: Use a couple of drops of yellow, green or pink food coloring for a
special Easter cookie, and top with sprinkles, nuts, etc.
CADBURY MINI EGG CRISPY SQUARES
4 oz butter, softened
8 oz Cadbury's Dairy Milk chocolate
1 oz desiccated coconut or crushed biscuits
3 oz crispy rice cereal
For the icing:
1 lb confectioners sugar
1 lemon
1 tube of Cadbury's Mini Eggs milk chocolate in a candy shell
Also, you will require:
A (7 x 11 inch) baking pan, lightly greased
Carefully melt the chocolate then stir in remaining ingredients, mixing well.
Spread mixture in pan and let set. Later, cut down the center and then into 16
finger shapes, but leave in the pan. With confectioner's sugar in a bowl, add
finely grated lemon rind, strained juice and just enough water to make a
coating icing. Spread over the base. Press 3 eggs onto each finger then lift
out, trim edges and leave to set.
Makes 16 squares
EASTER MORNING RICE AND CHEESE CAKE
3 eggs
1 cup sugar
1-1/2 cups ricotta cheese
1/2 cup milk
2 tsp. grated lemon or orange peel
5 cups cooked rice
Beat together the eggs and sugar about 30 seconds. Add cheese, milk and
lemon peel to egg and sugar mixture. Beat until well blended. Stir in rice.
Pour into buttered 9 in square baking dish or 8 in. square glass 2 qt. baking
dish. Bake at 350F for 45-55 minutes. Serve warm or cold and serve with fresh
or canned fruit on top with a dollop of whipped cream if desired.
HOT CROSS BUNS
4 1/2 cups flour
2 cups warm water
1/3 cup granulated sugar
1/4 cup melted butter
2 pkgs. dried yeast
2 eggs, beaten
1 tsp. salt
1 cup raisins or part currants
1 1/2 cup confectioner's sugar
1/2 cup mixed candied peel
2 Tbsp. milk
1/2 tsp. grated nutmeg
2 tsp. cinnamon
In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt
cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using a
wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins
and candied peel. Scrape down sides of bowl, cover with a clean dry towel and
stand for 10 minutes. Grease 24 medium to large-sized muffin cups and spoon
in batter -- no more than 2/3 full. Brush tops with melted butter. Cover and
let rise in a warm place until almost double, about 20 - 30 minutes. Bake in
an oven preheated to 375 degrees for about 20 minutes or until tops are
browned. Let cool on wire racks until warm, about 10 - 15 minutes. Brush buns
with glaze.
Hot Cross Buns Glaze
2 Tbsp. water
3 Tbsp. confectioner's sugar
2 Tbsp. milk
Stir ingredients together in a small saucepan over medium heat until sugar is
dissolved.
THEN:
Combine icing sugar with milk until smooth; place in a piping bag or spoon on
top of buns to make crosses. Makes 24 buns.
POLISH POPPY SEED OR NUT ROLL
8 cups flour
1 pkg. dry yeast
1 stick of butter or margarine melted
5 eggs
3/4 cup sugar
1 tsp. salt
2 cups of warm milk
Filling:
1 lb. poppy seed or ground nuts
1 cup sugar
1 1/2 sticks margarine or butter
1 cup milk, hot
1 lemon rind
Combine all filling ingredients and beat well. Dissolve yeast in 1/2 cup of
the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the
milk, butter and yeast mixture. Beat until elastic. Sprinkle top with a little
flour and cover with a cloth. Let stand in a warm place until double in size.
Punch down. Divide the dough into 2 pieces. Put on floured board and roll out
into a rectangle. Spread cool filling and sprinkle with raisins. Roll like a
jelly roll. Place in greased pan and let stand to rise again. Brush top with
margarine or butter bake for 45-60 min in 350 degree oven.
LEMON CLOUD PIE
1 (15-oz.) pkg. Pillsbury Refrigerated Pie Crusts
FILLING
1 cup sugar
3 Tbsp. cornstarch
1 cup water
1/3 cup lemon juice
2 egg yolks, slightly beaten
4 oz. cream cheese, cubed, softened
1 tsp. grated lemon peel
1/2 cup whipping cream
TOPPING
1/2 cup whipping cream, whipped
Heat oven to 450 F. Prepare pie crust according to package directions forone-
crust baked shell using 9-inch pie pan. (Refrigerate remaining crust for a
later use.) Bake at 450 F. for 9 to 11 minutes or until light golden brown.
Cool completely.
In medium saucepan, combine sugar and cornstarch; mix well. Stir in water,
lemon juice and egg yolks. Cook over medium heat until mixture thickens and
boils, stirring constantly. Boil 1 minute. Add cream cheese and lemon peel,
stirring until cream cheese is melted and mixture is smooth. Cool to room
temperature. In large bowl, beat 1/2 cup whipping cream until soft peaks form;
fold into lemon mixture. Spoon filling mixture evenly into cooled baked shell.
Cover surface with plastic wrap; refrigerate for 6 to 8 hours or overnight.
Spoon or pipe whipped cream over filling. Garnish as desired. Store in
refrigerator.
8 servings
RASPBERRY COCONUT DROPS
1/2 cup shortening
1/2 cup lightly packed brown sugar
1/3 cup granulated sugar
1 egg
1/4 cup water
3/4 tsp. almond extract
1-2/3 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup flaked coconut
1/2 cup raspberry jam
Preheat oven to 400°F (200°C). Cream shortening, sugars, egg, water and
extract together on medium speed of electric mixer until light and fluffy.
Combine flour, baking soda and salt. Blend into creamed mixture with coconut.
Mix well. Drop dough by tablespoonfuls onto ungreased baking sheet. Make small
cavity in each cookie with floured finger. Place about 1/4 tsp. jam in cavity.
Top with 1/2 tsp. dough. Bake at 400°F (200°C) for 10 to 12 minutes, or until
golden brown.
WASHINGTON CHERRY COOKIES
1-1/4 cups firmly packed brown sugar
3/4 cup Golden Crisco Shortening
2 tbsp. milk
1 tbsp. vanilla
1 egg
1-3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 cup white Hershey's Chipets
1 cup coarsely chopped maraschino cherries, drained, rinsed and patted dry
1. Preheat oven to 375°F (190°C). Place sheets of foil on countertop for
cooling cookies.
2. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at
medium speed of electric mixer until well blended. Beat egg into creamed
mixture.
3. Combine flour, salt and baking soda. Mix into creamed mixture just until
blended. Stir in white chocolate chips and cherries.
4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 3 inches (7 cm)
apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375°F (190°C) for 8 to 10 minutes for
chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVER BAKE. Cool 2
minutes on baking sheet. Remove cookies to foil to cool completely.
Makes: About 3 dozen cookies
FIVE LAYER BARS
3/4 cup (1-1/2 sticks) butter or margarine
1-3/4 cups graham cracker crumbs
1/4 cup HERSHEY'S Cocoa
2 tablespoons sugar
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 cup (6-oz. pkg.) HERSHEY'S Semisweet Chocolate Chips
1 cup raisins, chopped dried apricots or miniature marshmallows
1 cup chopped nuts.
1. Heat oven to 350°F. Place butter in 13x9x2-inch baking pan. Heat in oven
until melted; remove pan from oven.
2. Stir together crumbs, cocoa and sugar; sprinkle evenly over butter. Pour
sweetened condensed milk evenly over crumb mixture. Sprinkle with chocolate
chips and raisins. Sprinkle nuts on top; press down firmly.
3. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on
wire rack. Cover with foil; let stand at room temperature 6 to 8 hours. Cut
into bars. About 36 bars.
VARIATION: GOLDEN BARS: Substitute 1 cup REESE'S Peanut Butter Chips for
chocolate chips. Sprinkle 1 cup golden raisins or chopped dried apricots over
chips. Proceed as above.
Milky Way Bar Drop Cookies
3 (2.15 oz) Milky Way Bars, chopped, divided
2 Tbsp. milk
1/2 cup butter or margarine, softened
1/3 cup packed light brown sugar
1 egg
1/2 tsp. vanilla
1-2/3 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped walnuts
Preheat oven to 350F. Stir one Milky Way Bar with milk in small saucepan over
low heat until melted and smooth; cool. In large bowl, beat butter and brown
sugar until creamy. Beat in egg, vanilla and melted Milky Way Bar mixture.
Combine flour, baking soda and salt in small bowl and stir into chocolate
mixture. Add remaining chopped Milky Way Bars and nuts. Stir gently. Drop
by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350F for 10-12
minutes or until cookies are just firm to the touch. Cool.
Four Layer Oatmeal Bars
Oatmeal Layer....
1/2 cup Butter Flavor Crisco Shortening
1 egg
1-1/2 cups quick oats, uncooked
1 cup firmly packed brown sugar
3/4 cup flour
1 tsp. cinnamon
1/4 tsp. salt
Fruit Layer....
1-1/2 cups chopped fresh or canned peaches
3/4 cup crushed pineapple, undrained
3/4 cup chopped apples
1/2 cup chopped walnuts or pecans
1/4 cup sugar
2 Tbsp. cornstarch
1/2 tsp. nutmeg
Cream Cheese Layer....
1 8oz. pkg. cream cheese, softened
1 egg
1/4 cup sugar
1/2 tsp. lemon juice
1/2 tsp. vanilla
Preheat oven to 350F. Grease an 11x7 glass baking dish. For Oat
Layer...Combine shortening and egg in large bowl Stir with fork until
blended. Add oats, brown sugar flour, cinnamon, baking soda and salt. Stir
until well blended and crumbs form. Press 1-3/4 cups crumbs lightly into
bottom of prepared dish. Reserve remaining crumbs. Bake at 350F for 10
minutes. Do not overbake. Cool completely. For Fruit Layer....Combine
fruits, nuts and sugar with cornstarch and nutmeg in medium saucepan. Cook
and stir over medium heat until mixture comes to a boil and thickens, cool
completely. Set aside. Increase oven to 375F. For Cream Cheese
Layer....Combine cream cheese, egg, sugar, lemon juice and vanilla in medium
bowl. Beat at medium speed with electric mixer until well blended. Spread
over cooled Oat layer. Spoon cooled fruit mixture over cheese layer gently to
cover cheese layer. Sprinkle with reserved oat crumbs. Bake at 375F for 30
minutes, do no overbake. Cool, refrigerate and cut into bars.
Chocolate Raspberry Tea Cakes
1-1/2 cups flour
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup milk
1 egg
2 cups milk chocolate chips
1/3 cup seedless raspberry jam
Heat oven to 350 F. Line 12 muffin cups with paper baking cups. In a large
bowl, stir together flour, sugars, baking powder, and salt. In a small bowl,
combine butter, milk, and egg. Add to the flour mixture, stirring just until
combined. Stir in milk chocolate chips. Spoon half of batter into the 12
muffin cups, filling half full. Spoon 1 teaspoon raspberry jam into each
muffin cup; top with remaining batter. Bake in a preheated 350F oven for 20 to
25 minutes or until golden brown. Serve warm with additional jam, if desired.
Yields: 12 muffins
DANISH PUFF COFFEE CAKE
1 Cup sifted flour
1/2 Cup unsweetened butter
2 Tbs. water
Cut butter into flour until mealy, add water and mix with a fork until it
forms a ball. Break into two balls and place on ungreased cookie sheet and
pat with fork and fingers into two 3"x12" size strips.
1 Cup water
1 Cup sifted flour
1 tsp. almond extract
1/2 Cup butter
3 eggs
Melt butter in water and bring to a boil. Add flour all at once and stir
until batter leaves sides of pan. Let cool 5 minutes. Beat in eggs, one at a
time. Add almond extract. Spoon over dough strips. Bake 1 hour at 350
degree F. Ice with powdered sugar icing drizzled over the top and sprinkle
with sliced almonds and drops of red currant jam.
POWDERED SUGAR ICING
1 Tbsp. melted butter
1 Cup powdered sugar
¼ tsp. almond extract
1 pinch of salt
2 Tbsp. hot milk
chopped almonds
Add sugar and salt to butter with enough hot milk to make a thin icing, add
almond extract and drizzle over coffee cake.
PEANUT BUTTER BARS
1/2 pound butter or margarine
1-1/2 cups crushed graham crackers
1 cup peanut butter (plain or crunchy, to taste)
1 pound powdered sugar
1/2 ounce package Nestle Chocolate Morsels
Melt butter or margarine. Add crushed graham crackers, powdered sugar and
peanut butter. Combine ingredients and spread mixture onto a 15-1/2" x 10-3/4"
( or similar size) ungreased cookie sheet. Melt entire package of Nestle
Chocolate Morsels and pour over top of mixture. Cut into small squares and
refrigerate. DO NOT BAKE.
BANANA TEA SLICES
1/2 cup butter or margarine, softened
1/2 cup confectioners sugar
1 egg yolk
1/2 cup maraschino cherries, chopped
1/2 cup mashed banana
1/2 cup chopped walnuts
1 tsp. lemon juice
1 cup grated coconut
graham crackers
2 Tbsp. butter or margarine
1 cup confectioners sugar
1/4 cup almond extract
maraschino cherry juice
Line bottom of 8 inch square pan with graham crackers. Beat 1/2 cup butter or
margarine, 1/2 cup confectioners sugar and 1 egg yolk until fluffy. Mix
together maraschino cherries, walnuts, banana, lemon juice and coconut. Spread
over crackers. Cover with another layer of graham crackers and press down.
Cream together 2 tablespoons butter or margarine, 1 cup confectioners sugar,
1/4 cup almond extract and enough maraschino cherry juice to make spreading
easy. Spread over crackers and chill 24 hours. Slice and serve.
APPLE BARS
1/2 cup butter or margarine
1 cup all-purpose flour
1 egg
1 cup white sugar
1/2 teaspoon baking soda
1 cup finely chopped and peeled apples
1 cup chopped walnuts
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F. Grease and flour 8 x 8 inch pan. In small
sauce pan, melt butter or margine over low heat. Pour into mixing bowl and
combine with other ingredients, mixing well. Pour batter into pan and bake
for approximately 40
GRANDMA ADAMS' SUGAR COOKIES
1 cup butter or shortening, softened
1.5 cups sugar
2 eggs (no size specified, I use extra large)
4.5 cups flour (all-purpose)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg (please, please use the best you can get, the flavor is
incomparable)
1 cup sour cream (can use fat-free or low fat if necessary)
1.5 tsp vanilla (I use double-strength pure extract, *not* imitation)
Assemble dry ingredients in a separate bowl. Cream butter or shortening and
sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients
alternately with sour cream. Blend in vanilla. Wrap in waxed paper and chill
2 hours to overnight. (I
split dough into 2-3 packages). Word of caution: This is very stiff dough,
use heavy duty mixer if available, or find someone with a strong arm! Preheat
oven to 375 degrees F. Roll dough on lightly floured board to approximate 1/4
inch thickness (I usually roll a little thicker), cut with cookie cutters (dip
in flour before each use). Remove to
ungreased cookie sheet, bake for 10-12 minutes or until edges are golden brown
and the middle looks dry, not shiny. Remove from cookie sheet to paper towels
or rack, cool completely. Frost as you choose (I make buttercream) or eat au
natural. The nutmeg smell will make you fall in love instantly! Makes
approximately 5 dozen, if you roll
them 1/4 inch thick.
COWBOY COOKIES
3/4 C. Butter
2 1/4 C. Brown Sugar
3 Tbsp. Sugar
3 Egg Whites (beaten stiff)
1 1/2 C. Flour
1 C. Chopped Walnuts
3 Egg Yolks (beaten)
1 C. Coconut Flakes
Cream butter & sugar, blend with flour. Pat mixture into greased 9" X 13"
pan. Bake for 15 minutes at 375F .
Put brown sugar in a medium-sized bowl and add beaten egg yolks. Mix
thoroughly (I use a fork for that step). Add in nuts and coconut. Fold in
beaten egg whites. Pour mixture over the baked crust, and bake for 25 minutes
at 375 .
Dust with powdered sugar immediately after removing from the oven. Let cool
for 2 hours before cutting.
Strawberry Cream Cheese Pound Cake
12 oz. butter, softened
8 oz. cream cheese, softened
2 cups sugar
pinch salt
2 tsp. butter flavoring
6 eggs, room temperature
3 cups sifted flour
1 cup fresh or frozen strawberries, sliced
Cream together the cheese, butter, an
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