Free Online Recipes

INGREDIENTS:

1 cup butter

1/2 cup packed brown sugar

2 eggs, separated

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

2 cups chopped walnuts

1 (12 fluid ounce) can ready-to-spread vanilla frosting

1 cup candy-coated chocolate peanuts

DIRECTIONS:

In a large bowl, stir together butter and sugar until creamy and smooth. Stir in the egg yolks and vanilla. In a separate bowl, mix together flour and salt; then slowly blend with creamy mixture. Cover, and refrigerate for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Roll out dough into 1 inch balls. Dip balls into slightly beaten egg whites, then roll in chopped walnuts. Place balls 1 inch apart onto baking sheets.

Bake in preheated oven for 5 minutes. Remove from oven, and press thumb gently into the center of each cookie. Return to oven, and bake 5 minutes more. Remove cookies to wire racks to cool. Fill top of each cookie with frosting, and top with a chocolate-coated peanut.

INGREDIENTS:

1 cup all-purpose flour

1/2 cup white sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 egg white

1/2 cup chopped almonds

2 tablespoons orange zest

4 (1 ounce) squares bittersweet chocolate

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball.

Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.

Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.

Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.

INGREDIENTS:

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 cup unsweetened cocoa powder

1 cup chopped walnuts

1 tablespoon white sugar

48 chocolate-covered caramel candies

DIRECTIONS:

Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.

Preheat oven to 375 degrees F (190 degrees C).

Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.

Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Ingredients:

• 3/4 cup sugar
• 3 1/2 Tb cornstarch
• 1/2 tsp ground cinnamon
• 1/4 cup amaretto, optional
• 1/4 cup peach preserves
• 10 large ripe peaches (3 lbs), peeled and sliced
• 1/3 (20 oz pkg) package refrigerated sliceable sugar cookie dough
• 1 Tb all-purpose flour, divided
• 1 1/2 Tb sugar
• 1/4 tsp ground cinnamon
• Vanilla ice cream

Directions:

• Combine first 3 ingredients in a large saucepan. Stir well.
• Stir in amaretto, if desired, and peach preserves.
• Add sliced peaches, and stir gently to coat.
• Cook over medium heat, stirring frequently, until mixture is thickened and bubbly.
• Spoon peach mixture into a lightly greased 11×7x1 1/2-inch baking dish.
• Place cookie dough between 2 sheets of plastic wrap on a cookie sheet. Roll to a 10×17-inch rectangle.
• Remove top sheet of plastic wrap and sprinkle dough with 1 1/2 teaspoons of flour. Gently rub flour into dough.
• Repeat procedure on other side of dough. Freeze dough 15 minutes.
• Cut 6 (10 x 1/2-inch) strips of dough, using a pastry wheel.
• Cut 8 (6 x 1/2-inch) strips of dough.
• Arrange strips in lattice design over peach mixture in dish.
• Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon.
• Sprinkle over cookie dough.
• Bake at 350 degrees F for 30 to 35 minutes or until golden brown.
• Let cobbler cool 15 minutes on a wire rack.
• Spoon into individual serving bowls and top with ice cream.