Green Tea Cookies

Ingredients:

3/4 C white sugar

1 C butter, softened

1 + 3/4  C flour

3 egg yolks

2 green tea bags

1 t vanilla extract

Powdered sugar

Directions:

1. Remove tea from 2 tea bags and grind to a powder using a mortar and pestle or food processor.  Add tea powder to white sugar and butter - mix well.

2. Gradually add flour, egg yolks, and vanilla to make a stiff dough.  Roll into a log and refrigerate for 30 minutes. 

3. Preheat the oven to 350 degrees and line a sheet pan with parchment paper. Slice the dough into approximately 1/2" thicknesses, place on parchment-lined cookie sheets, and bake for about 15 minutes until the edges are slightly golden.  Dust cookies with powdered sugar.

Japanese Almond Cookies

Ingredients

 Red Food Coloring

1 C + 3T Vegetable shortening

1C Sugar

1 egg beaten

1 t almond extract

2 + 1/2 C flour

1/2 t salt

1/2 t. baking soda

Directions

1. Preheat oven to 350 degrees F.

2. With an electric mixer, beat the shortening and sugar together until creamy.  Beat in egg and almond extract.

3. In a separate bowl, mix flour, baking soda, and salt.  Add to shortening mixture and mix well.  Scoop up a scant tablespoon of dough with a spoon and form into a walnut-sized ball. Place on an ungreased cookie sheet and press slightly with your thumb to make a small indentation (don't flatten).  Dip the end of a chopstick into the red food coloring and touch the center of the cookie to make a red dot.

4. Bake in a preheated oven until slightly browned, 15-18 mins.  Cool on a rack.

Nutrition facts

Per serving: 173 calories, 1.6 grams of protein, 18.3 grams of carbohydrates, 7.8 mg of cholesteral, and 77.8 mg of sodium. 

Sugar-free, Gluten-free No-bake Berry Icebox Cake

Ingredients

• 3 cups HeavyWhipping Cream

• 1-1/2 teaspoons Vanilla Extract

• 1 teaspoons Liquid Splenda

• 1 batch of  Gluten-free, Sugar-free vanilla cookies (included on this blog)
• 1-1/2 lbs berries trimmed and sliced

Instructions

1. Place the bowl of an electric mixer, or a large glass bowl if using a hand mixer, in the freezer to chill for at least 10 minutes. Fit electric mixer with the whipping attachment then add heavy whipping cream and vanilla to the chilled bowl. Whip on low speed while gradually adding Splenda then gradually increase speed as whipped cream thickens. Whip until cream can hold it’s shape but is not lumpy.
2. Spread a thin layer of whipped cream into the bottom of an 8x8” baking dish. Layer in 9 of the cookies, spread on another layer of whipped cream, and then top with 1/3 of the strawberries. Repeat layers - cookies, whipped cream, and berries - two more times to create three layers total (you might have a little extra whipped cream at the end.) Cover dish with saran wrap then refrigerate overnight. When ready to serve, slice then serve immediately.

Louise's Favorite Rhubarb Custard Pie

Rhubarb Custard Pie:

ingredients :

Pastry for Double-Crust Pie (Aunt Gabby's Recipe)
1 1/2-2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
Dash salt
4 cups fresh or frozen unsweetened chopped rhubarb
2 slightly beaten eggs
2 tablespoons half-and-half or light cream or milk
1/4 cup Milk

directions:

1. On a lightly floured surface, roll out half of the pastry and fit into a 9-inch pie plate. Trim even with rim.
2. In mixing bowl, combine 1-1/2 to 2 cups sugar, flour, nutmeg, and salt. Add the rhubarb. Gently toss until coated. (For frozen fruit, let stand for 15 to 30 minutes or until partially thawed, but icy.)
3. In a small bowl, whisk together eggs and cream. Pour over fruit; toss to mix. Transfer to the pasty-lined pie plate.
4. On a lightly floured surface, roll out remaining dough into a 12-inch circle and cut slits for steam to escape, trim top crust to 1/2 inch beyond edge of pie plate; fold extra pastry under bottom pastry and flute edge. If you like, make leaf cutouts from pastry scraps and place on pie; brush top crust with milk.
5. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes for fresh fruit (50 minutes for frozen). Remove foil. Bake for 20 to 25 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.

Peanut Butter/Chia Seed Bars

2-1/4 cups  flour
1/4 Cup Chia Seeds
1 tsp.  Baking Powder
1 tsp.   baking soda
1/2 tsp.   salt
1 cup   coconut oil 
1 cup Creamy Peanut Butter
2/3 cup  each granulated splenda and packed brown sugar
2   eggs
1 tsp.   vanilla
2/3 Cup Chocolate Chips (Opt.)

1. HEAT oven to 350°F.
2. MIX first 5 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.  Sprinkle & Press chocolate chips over the top, if desired.
3. Press Mixture into a greased 9X13" Casserole pan.
4. BAKE 20 to 30 min. or until golden brown. Cool completely.
5. Cut 4X6 to make 24 servings.

Chocolate Chip Cookies (Made with Coconut Oil)

• 1/2 Cup Coconut Oil
• 1/2 Cup Brown Sugar
• 1/4 Cup White Sugar
• 1 Egg
• 1 Teaspoon Vanilla
• 1&1/2 Cups Flour
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 teaspoon Salt
• 3/4 Cup Chocolate Chips

1. Cream together oil & sugars.
2. Add egg & vanilla -- beat well
3. Stir in dry ingredients.
4. Fold in chocolate chips -- batter will be thick.
5. Drop by teaspoons onto a greased cookie sheet leaving about 1" between cookies. 
6. Bake @ 350° until edges have browned (about 15 minutes).

Healthy Eater's Individual Apple Raspberry Pie

"An Apple A Day Keeps The Doctor Away!"

Cliche I know but this recipe helps me get some very healthy fruit into my diet in a most pleasant way.

Needs: 

1. Microwave-safe Pyrex ramekin dish
2. Saucer
3. Measuring spoons
4. Paring knife
5. Microwave

Ingredients:

• 1 Apple
• 2 packets Splenda (or other sugar substitute)
• 1/2 teaspoon cornstarch (or tapioca)
• Sprinkles of nutmeg, cinnamon, & ginger (or whatever spices you prefer)
• a few drops of butter extract
• 1/8 cup of frozen (or fresh)raspberries

Prep:

1. Place dry ingredients into bottom of ramekin and mix with spoon.
2. Drizzle with butter extract and berries.
3. Core apple and slice into dish with remaining ingredients.
4. Cover with a saucer and microwave on "HIGH" for 2 minutes.
5. Stir and let set for a few minutes -- dig in.

NOTE: This tastes too good to be good for you!
Okay to substitute any kind of berries or fruits to add variety.

CHRISTMAS BUTTER COOKIES

CHRISTMAS BUTTER COOKIES

 Recipe By: Louise
 Serving Size: 60 
 ----------------------------------------------------
    1 c Soft butter (real butter only)
    2 tb Vanilla
    3 c Flour
    2/3 c Sugar
    2 Eggs
    1/2 ts Salt
----------------------------------------------------
   1. Cream butter until light and fluffy. Add sugar.
   2. Gradually stir in vanilla. Add eggs one at a time,beating after each addition. Blend in flour and salt. Mix well. Wrap dough and chill for at least 2 hours.
   3. Lightly flour a pastry cloth and rolling pin. Roll dough to about 1/8 inch thickness. Cut into desired shape.
   4. Place 1 inch apart on cookie sheets. Bake at 350'F. for 10 minutes or until lightly brown. Cool, frost and decorate. Makes 5 dozen.

 

Pecan Pie

Pecan Pie

 Recipe By: Louise

 Serving Size: 8    

 Categories: Pie

 --------------------------

    1-cup           dark brown sugar

      2/3-cup           cane syrup

      ¼ cup           unsalted butter

    3      tablespoons   bourbon

      ½ teaspoon      vanilla

      ½ teaspoon      salt

    4                    eggs

    3      tablespoons   half-and-half

    2      cups          pecan pieces

1                    unbaked 9-inch piecrust

Whole pecan halves

-------------------------------------

1. Preheat oven to 350 degrees.  In a large saucepan, melt the brown sugar, Syrup and butter together with the bourbon, vanilla and salt.  Continue

Heating the mixture to the boiling point, stirring frequently.  Boil for 1 Minute, stirring constantly.   

2. Remove pan from heat and let mixture cool.  In A bowl, beat the eggs with the half-and-half until they are light and

Frothy.   

3. Add to the cooled syrup, beating until the mixture is well Incorporated.  Stir in the pecan pieces.  Pour the filling into the pie

Shell.  Top with a layer of pecan halves.  Bake 45 to 50 minutes until a Toothpick inserted into the center comes out clean.

 

Pumpkin Crisp

Title: PUMPKIN Crisp
  Categories: Desserts
       Yield: 12 servings
  
       4    Eggs, beaten
   1 1/2 c  Sugar
       1 ts Salt
       2 ts Cinnamon
       1 ts Nutmeg
     1/2 ts Cloves
       2 c  Cooked pumpkin
      12 oz Can of Evaporated Milk or Half & Half
       1    Yellow cake mix
     1/2 c  Chopped pecans (opt.)
       2    Sticks of melted margarine
  
   1. Mix first 8 ingredients together.  Pour into a 13x9 inch pan.
   2. Sprinkle cake mix evenly over pumpkin mixture.  Sprinkle chopped
   pecans over the cake mix, then pour melted margarine evenly over the
   cake mix. 

3. Bake at 350 degrees for 1 hour (or more). Serve with Cool Whip on top.

Apple Crisp

Apple Crisp
Recipe By : Louise
Serving Size : 8
Categories : Desserts, Fruit
---------------------------------
8 medium apples -- peeled and sliced
1 tablespoon orange juice
1/2 cup all-purpose flour
1 cup brown sugar
1 cup rolled oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
---------------------
1. Place apple slices in two quart baking dish. Sprinkle with orange juice.
2. Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into one-inch chunks. Blend into dry ingredients, using a pastry blender or fork. When crumbly, sprinkle over apples. Bake at 375 degrees for 15 minutes. Turn oven down to 350 degrees and bake for 30 minutes more.
-------------
Serving Ideas : Serve warm with vanilla ice cream or whipped cream.

Cookies Your Way

Cookies Your Way
------------------
Recipe By : Louise
Serving Size : 48
Categories : Cookies, Dessert
--------------------------------
1 package cake mix -- *see note
2 eggs
1/2 cup vegetable oil
---Choice of following---
6 ounces chocolate chips -- miniature
6 ounces butterscotch chips
6 ounces peanut butter chips
1/2 cup coconut -- shredded
1/2 cup raisins
1 apple -- grated
1 cup nuts -- chopped
1/2 cup dried apricots -- chopped fine
-------------------------------------
Note: *Use a versatile cake mix that allows you to add ingredients of your choice to create a unique cookie. Don't use a cake mix with pudding in it. Use one or more of the ingredients listed.
-------------------------------------
Preheat oven to 350 degrees. Combine the cake mix, eggs, and oil. Mix well, then add the optional ingredients and blend in. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9-12 minutes.

Chocolate Zucchini Cake

Chocolate Zucchini Cake
Recipe By : Louise
Serving Size : 12
Categories : Cakes Desserts
---------------------------------
2 1/2 cups all-purpose flour
1 cup cocoa powder
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter -- softened
2 cups sugar
3 eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons orange peel -- grated
2 cups zucchini -- shredded
1 cup nuts -- chopped
----------------------
Glaze
------
1 1/2 cups powdered sugar -- sifted
2 1/2 tablespoons fresh orange juice
1 teaspoon orange peel -- grated
1 tablespoon butter -- melted

------------------------------------
1. Sift together flour, cocoa, baking powder, baking soda, cinnamon, and salt.
2. Cream butter or margarine. Gradually add sugar, beat until fluffy. Add eggs one at a time, beating well after each. Beat in sifted dry ingredients, alternately with buttermilk. Stir in vanilla, orange peel, zucchini and nuts.
3. Bake in a 10" tube pan or two loaf pans at 350 degrees for one hour. Turn out on rack, let cool for 15 minutes, and glaze.
---------------------------
GLAZE: Beat together powdered sugar, orange juice, orange peel and melted butter.

Snickerdoodle Cookies

Snickerdoodle Cookies
Recipe By: Louise

Serving Size: 48

Categories: Dessert

-------------------------
1 cup margarine

3/4 cup brown sugar, packed

3/4 cup sugar

2 eggs

1 3/4 cups all-purpose flour

2 cups oatmeal -- old fashioned

1 teaspoon cinnamon -- ground

1/2 teaspoon nutmeg -- ground

1 teaspoon baking soda

1/2 teaspoon salt -- optional

-----------------------------

1. Beat together margarine and sugars until fluffy. Beat in eggs.

2. Add all dry ingredients and mix.

3. Form into 1" dough balls and flatten on a greased cookie sheet. Sprinkle cookies with extra cinnamon and sugar, if desired.

4. Bake 10-15 minutes at 350 degrees or until cookies are golden brown.

Peanut Butter Cake w/jam Icing

Peanut Butter Cake w/jam Icing
Recipe By: Louise

Serving Size : 12

------------------------

3/4 cup butter

3/8 cup peanut butter

2 1/4 cups sugar

4 eggs

1 1/8 cups milk

1/4 teaspoon salt

3/4 teaspoon baking powder

2 1/4 cups flour

3/4 teaspoon vanilla

-----------------------------
1. Combine dry ingredients. Cream peanut butter, butter, & sugar for 10 minutes. Add eggs and beat well. Add dry ingredients, milk, & vanilla. Mix well

2. Bake for 30-35 mins. at 300 degrees -- cake should seperate from side of pan when done.

3. Cool, & frost with a thin layer of jam. Cut & serve.

Strawberry Dream Cake

Strawberry Dream Cake
Recipe By : Louise
Serving Size : 12
Categories : summer, dessert
-------------------------------
1 angel food cake (large)
2 Pkg. Cool Whip
1 Pkg. strawberry jello -- (6 oz.)
1 pkg frozen strawberries
---------------------------------
1. Make jello using 3/4 cup boiling water and 3/4 cup cold. Fold in frozen strawberries and let jello set to consistency of egg whites.
2. When jello is at right consistency, add to Cool Whip and fold together.
3. Take cake and tear in bite size pieces. Layer cake with jello-cool whip mixture.
4. Chill until set -- then serve.

NOTE: This was my son's favorite cake recipe -- he asked for it every year for his birthday!

EASY "NO-BAKE" COOKIES

EASY "NO-BAKE" COOKIES
Recipe By : Louise
Serving Size : 12
Categories : Cookies Desserts
---------------------------
2 c Sugar
1/2 c Butter
4 tb Cocoa
1/2 c Evaporated milk or half & half
1/2 c Peanut butter
3 c Dry oatmeal
1/2 ts Vanilla
1/4 ts Salt
---------------
1. Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then push into a square cake pan.  Cool and cut into small squares.

Graham Cracker Crust

Graham Cracker Crust
by Louise
Categories: Pies
Yield: 8 servings
------------------
Graham crackers (5-1/3 oz) = ground 1+2/3 cup
1/4 c Sugar
1/4 c Plus 2 tb butter or margarine
------------------------------

1. Melt butter or margarine.
2. Combine all ingredients, mixing well. Firmly press crumb mixture evenly over bottom and sides of a 9-inch pieplate. Crust may be used without baking.
3. OR bake at 350 degrees for 7 to 9 minutes. Yield: one 9-inch crust.

Louise's No-Bake Cheesecake

Louise's No-Bake Cheesecake
Recipe By: Louise
Serving Size: 8
Categories: Desserts Cakes
-------------------------
1 Envelope unflavored gelatine
1/2 c cold water
1/2 c Sugar
1 c Boiling water
2 pk (8 oz ea) cream cheese-softened
1 t Vanilla (opt)
1 9-inch graham cracker crust
---------------------------
1. In a large bowl, mix the unflavored gelatine and cold water.  Set aside to soften for about 5-10 minutes.
2. Add sugar; add boiling water and stir until gelatine is completely dissolved. With electric mixer, beat in cream cheese and vanilla until smooth. Pour into prepared crust; chill until firm, about 2 hours. Top, if desired, with fresh or canned fruit.
------------------------------

72 No-Bake Dessert Recipes Cookbook for Delicious & Simple Desserts

Soft Oatmeal Cookies

Soft Oatmeal Cookies

By Louise
Requested by Suzy & Loretta
Categories: Cookies, Dessert
Yield: 40 servings
------------------------
1/2 c Margarine
1 c Sugar
2 lg Eggs
1 ts Vanilla

1 1/2 c Oatmeal (not inst)

1 1/2 c Flour
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1 ts Cinnamon
1/2 ts Ground allspice
1/2 ts Ground nutmeg
1/4 c Milk
1 c Raisins or dates
1 c Nuts; chopped (Optional)
---------------------------------
1. Preheat oven to 350 degrees. Grease some cookie sheets.
2. Combine the butter and sugar in a mixing bowl, and beat until thoroughly blended. Add the eggs and vanilla, and beat until light and fluffy, then stir in the oatmeal. Stir and toss together the flour, baking soda, baking powder, salt, cinnamon and allspice, and add them to the first mixture along with the milk. Beat until completely mixed. Stir in the raisins and nuts.
3. Drop the dough by heaping teaspoonsful onto the prepared cookie sheets, placing them about 2 " apart, and bake for about 12 minutes, or until the edges are brown.  Cool and wrap.