Friday, July 24, 2015

Mint Chocolate Chip Cookies


Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 
1/2
cup butter or margarine, softened
1/4
to 1/2 teaspoon mint extract
6
to 8 drops green food color
1
egg
1
cup creme de menthe baking chips
1
cup semisweet chocolate chunks

Directions

  • 1 Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
  • 2 Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
  • 3 Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Chocolate Chip Cookie Dough Brownies



Ingredients

1
box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1
pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix 
1/2
cup butter or margarine, softened
1
egg
1
container Betty Crocker™ Rich & Creamy chocolate frosting, if desired

Directions

  • 1 Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box. Spread in pan.
  • 2 Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
  • 3 Bake 42 to 47 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 7 rows by 6 rows.

Apple Streusel Cheesecake Bars



Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix 
1/2
cup firm butter or margarine
2
packages (8 oz each) cream cheese, softened
1/2
cup sugar
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon vanilla
1
egg
1
can (21 oz) apple pie filling
1/2
teaspoon ground cinnamon
1/4
cup chopped walnuts

Directions

  • 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2 Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
  • 3 Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
  • 4 Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
  • 5 Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Scrumptious Apple Pie





This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.

Ingredients

Pastry

2
cups Gold Medal™ all-purpose flour
1
teaspoon salt
2/3
cup plus 2 tablespoons shortening
4
to 6 tablespoons cold water

Filling

1/3
to 1/2 cup sugar
1/4
cup Gold Medal™ all-purpose flour
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/8
teaspoon salt
8
cups thinly sliced peeled tart apples (8 medium)
2
tablespoons butter or margarine

Directions

  • 1 In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2 Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3 Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • 4 In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • 5 Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • 6 Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Classic Strawberry Shortcakes



Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.

Ingredients

1
quart (4 cups) strawberries, sliced 
1/4
cup sugar
2 1/3
cups Original Bisquick™ mix
1/2
cup milk
3
tablespoons sugar
3
tablespoons butter or margarine, melted
1/2
cup whipping cream

Directions

  • 1 Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
  • 2 In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
  • 3 Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  • 4 Split warm shortcakes; fill and top with strawberries and whipped cream.

Snickerdoodles



Ingredients

1 1/2
cups sugar
1/2
cup butter or margarine, softened
1/2
cup shortening
2
eggs
2 3/4
cups Gold Medal™ all-purpose or unbleached flour
2
teaspoons cream of tartar
1
teaspoon baking soda
1/4
teaspoon salt
1/4
cup sugar
2
teaspoons ground cinnamon

Directions

  • 1 Heat oven to 400ºF.
  • 2 Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
  • 3 Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
  • 4 Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Almond Streusel-Cherry Cheesecake Bars


Ingredients

Cookie Base and Topping

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 
1/4
cup cold butter or margarine
4
oz (half of 8-oz package) cream cheese
1/2
cup sliced almonds

Filling

2 1/2
packages (8 oz each) cream cheese (20 oz), softened
1/2
cup sugar
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon almond extract
2
eggs
1
can (21 oz) cherry pie filling

Directions

  • 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
  • 2 Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
  • 3 Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
  • 4 Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Citrus-Kissed Fig Thumbprints

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 
3
tablespoons Gold Medal™ all-purpose flour
1/2
cup butter or margarine, melted
1
teaspoon grated lemon peel
1
teaspoon grated orange peel
1/2
teaspoon vanilla
1
egg
1/3
cup fig preserves
1
teaspoon coarse sugar, if desired

Directions

  • 1 Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms.
  • 2 Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon preserves into each indentation.
  • 3 Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. If desired, sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.

Pumpkin-Cream Cheese Pie



Ingredients

1
refrigerated pie crust
1
cup sugar
3
tablespoons Gold Medal™ all-purpose flour
1
package (8 oz) plus 1 package (3 oz) cream cheese, softened
1
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon ground ginger
1/4
teaspoon ground cloves
3
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
tablespoon milk

Directions

  • 1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
  • 2 In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
  • 3 Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
  • 4 Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.