The following is a cookie mix that you can make, put into a large (10cup) container and give as a gift. After the cookie mix there are some recipes that use the cookie mix for various cookies. Just copy, paste and print out the recipes to attach to your gift container.
Cookie Mix
5 cups flour
2 cups granulated sugar
1 cup plus 2 tablespoons packed light brown sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
2 cups vegetable shortening
In a large bowl mix the flour, sugars, salt and baking soda well. With a pastry blender or 2 knives cut shortening into flour mixture until mixture resembles coarse crumbs. Store airtight in a cool, dry place. Makes about 10 cups. Use within 3 months.
Recipes to print and include with the Cookie Mix:
Oatmeal raisin cookies: In a large bowl mix well 2 cups Cookie Mix, 2 cups quick oats, 1 cup firmly packed light brown sugar and chopped walnuts. Stir in 2 slightly beaten eggs and 2 teaspoons pure vanilla extract until well blended. Shape dough in 1-inch balls. Place 1 1/2 inches apart on greased baking sheets. Press flat with bottom of glass dipped in flour. Bake in a preheated 350 degree F oven for 10 minutes or until lightly browned. Remove to racks to cool. Makes 66.
Spice Cookies: In a medium bowl mix well 2 cups Cookie Mix and 1 1/2 teaspoons pumpkin pie spice. Stir in 1 slightly beaten egg, 1/4 cup molasses and 1 teaspoon vanilla extract until well blended. Drop by teaspoonfuls (dip spoon in water to prevent sticking) 2 inches apart on greased baking sheet. Press flat with bottom of glass dipped in granulated sugar (moisten glass to help sugar adhere if necessary). Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are browned. Remove to racks to cool. Makes 36.
Easy Peanut Butter Cookies: In a medium bowl mix well 2 cups Cookie Mix and 1/4 cup firmly packed light brown sugar. Stir in 1 slightly beaten egg,1/2 cup chunky peanut butter and 1 teaspoon vanilla extract until well blended. Shape dough into 1-inch balls. Place 1 1/2 inches apart on greased baking sheet. Press flat with fork tines dipped in water to prevent sticking. Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are browned. Remove to racks to cool. Makes 40.
Fudgy Brownies: In a medium bowl mix well 2 cups Cookie Mix, 1 cup granulated sugar and 1/2 cup cocoa powder. Stir in 2 slightly beaten eggs, 2 tablespoons water and 1 teaspoon vanilla extract until well blended. Fold in 1/2 cup chopped walnuts. Spoon into greased 8-inch square baking pan; smooth top. Bake in a preheated 350 degree F oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on rack. Cut into 2-inch squares. Dust with confectioners' sugar, if desired.
Pinwheel Cookies: In a medium bowl stir 2 1/2 cups Cookie Mix, 1 slightly beaten egg and 1 1/2 teaspoons vanilla extract until well blended. Divide dough in half. With hands or wooden spoon work 2 tablespoons cocoa powder and 1 teaspoon water into half until well blended. Chill if necessary before rolling out. Roll out each half between 2 sheets lightly floured wax paper to a 12 x 9-inch rectangle. Place chocolate on vanilla. Starting at wide side, roll up tightly; chill for 1 hour.
Cut into 1/8-inch slices. Place 1 1/2 inches apart on greased baking sheet. Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove to racks to cool.
Checkerboard Cookies: Use Pinwheel Cookies recipe above. Divide chocolate and vanilla halves in half. Shape each to 1/2-inch thick rope with hands, lightly floured if necessary. Place a chocolate and vanilla roll parallel to each other, then a vanilla roll on top of the chocolate and a chocolate roll on top of the vanilla. Press lightly to form a compact roll (if necessary, moisten rolls with water to keep dough together). Wrap rolls airtight. Chill for 1 hour or overnight.
Cut into 1/8-inch slices. Bake as directed for Pinwheel Cookies.
Chocolate Chip Squares: In a large bowl mix well 2 1/3 cups Cookie Mix and 3/4 cup firmly packed brown sugar. Stir in 2 slightly beaten eggs and 1 teaspoon vanilla extract until well blended. Fold in 12 ounces semisweet chocolate chips and 1 cup chopped walnuts. Use a small metal spatula dipped in water to spread mixture in greased and lightly floured 15 x 10-inch jellyroll pan. Bake in a preheated 375 degree F oven for 20 minutes or until lightly browned. Cool in pan on rack. Cut into 2-inch squares.
Next is a granola mix recipe. Then following the recipe for the granola mix you will find a recipe for a granola cake, which can be printed up and included with the granola.
Homemade Granola Mix
2 1/2 cups regular rolled oats
1 cup shredded cocomut
1/2 cup coarsely chopped almonds
1/2 cup sesame seeds
1/2 cup shelled sunglower seeds
1/2 cup wheat germ
1/2 cup honey
1/4 cup cooking oil
1/2 cup snipped dried apricots
1/2 cup raisins
In bowl combine oats, coconut, almods, sesame seeds, sunflower seeds and wheat germ. Combine honey and oil. Stir into oat mixture. Spread out in 13x9x2-inch baking pan. Bake at 300-degrees till light brown, 45 to 50 minutes; stir every 15 minutes. Remove from oven; stir in apricots and raisins. Remove to another pan. Cool; stir often to prevent lumping. Pack in tightly covered jars or plastic bags. Makes 6 1/2 cups.
Directions to pack with mix: To store more than 2 weeks, seal in plastic bags and freeze.
Cake Recipe to include with Granola mix:
Granola Ripple Cake: In mixing bowl combine one package 2-layer-size white cake mix, one 3 5/8 or 3 3/4 oz. package instant butterscotch pudding mix, 1 cup water, and 1/2 cup cooking oil. Beat on medium speed of electric mixer till smooth, about 2 minutes. Add 4 eggs, one at a time, beating well after each. Pour three-fourths of the batter into a well-greased and floured 10-inch fluted tube pan. Sprinkle with 2 cups Home-made Granola mix. Spoon remaining batter over. Bake at 350 degrees, 50 to 55 minutes. Cool 15 minutes; remove from pan. Cool on rack. Dust with sifted powdered sugar.
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