Snickerdoodle Cookies

Ingredients:
1\2 cup butter, softened
1 cup sugar
1\4 teaspoon baking soda
1\4 teaspoon cream of tartar
1 large egg
1\2 teaspoon vanilla
1 1\2 cups all purpose flour
4 tablespoons granulated sugar
1 1\2 teaspoons cinnamon

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for one hour. Combine the 4 tablespoons granulated sugar and 1 1\2 teaspoons cinnamon in a separate bowl. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

Ultimate Double Chocolate Brownies

This recipe took grand prize in my mom's favourite magazine.

Ingredients:
3\4 cup baking cocoa
1\2 teaspoon baking soda
2\3 cup butter or margarine,melted,divided
1\2 cup boiling water
2 cups sugar
2 eggs
1-1\3 cups all-purpose flour
1 teaspoon vanilla extract
1\4 teaspoon salt
1\2 cup coarsely chopped pecans (optional)
2 cups (12 ounces) semisweet chocolate chunks

In a large bowl, combine cocoa and baking soda; blend in 1\3 cup melted butter. Add boiling water;stir until well blended. Stir in sugar,eggs and remaining butter. Add flour,vanilla and salt. Stir in the pecans and chocolate chunks. Pour into a greased 13-in. by 9-in. baking-pan. Bake at 350 for 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

Butterscotch Buns

Butterscotch Buns are a variation on cinnamon buns, that don't require rising time!

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Igredients:
1\3 cup margarine or butter
3\4 cup packed brown sugar
1\3 cup chopped walnuts
2 cups all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1\4 cup butter, chilled, or margarine
1 cup milk

1.Cream 1\3 cup butter or margarine and brown sugar together in a small bowl.
2.In large bowl, whisk together flour, white sugar, baking powder, and salt. Cut in 1\4 cup of butter or margarine until crumbly. Make a well in the center, and pour in milk. Stir to make a soft dough.
3.Knead dough 8 to 10 times. Pat or roll out on a lightly floured surface into a large square. Spread with brown sugar mixture that you made in step one. Sprinkle with chopped walnuts. Roll up the dough as you would do for a jelly roll, and pinch edge to seal. Cut into slices (about 12). Place into a greased 8 inch by 8 inch pan.
4.Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes. Invert over tray while hot, and serve.

Oreo Blitz Torte

We had this ice cream cake for my birthday, my brother's birthday, and my sister's birthday. It's delicious!

Crust:
1 1\3 cups oreo baking crumbs
1\3 butter, melted

Filling:
8 squares semi-sweet chocolate
1\2 cup unsalted butter
1 tbsp. hot coffee(optional)
2 eggs, separated
3\4 cup icing sugar
1 carton(500 ml) Oreo Vanilla ice cream, slightly softened

Topping: (optional)
4 squares semi sweet chocolate
3 tbsp. butter
1 tbsp. corn syrup

For crust, combine Oreo Baking Crumbs and melted butter. Press into 9"(23cm) springform pan. For Filling, melt 8 semi-sweet chocolate squares and 1\2 cup butter over hot, not boiling water, stirring often. Beat egg yolks with hot coffee and icing sugar until light and fluffy. Beat egg whites until just stiff. (Do not over beat). Stir melted chocolate into the yolk mixture and then fold in the egg whites. pour over crust and freeze until firm (about 2 hours). Spoon ice cream over chocolate layer and spread evenly.Freeze until firm and unmold. If using topping, melt semi-sweet chocolate with butter and corn syrup.Pour over top and down sides of torte. Freeze for several hours or over night. Garnish with mini oreos and whipped cream. When ready to serve, slice carefully slice with a hot knife. For a thicker layer, use 1 Litre of ice cream.

Monster Cookies

The first time I made these cookies I sent them along with my dad and brother to a hockey game. One lady who tried them said they were the best cookies she'd ever had!


3 eggs
1 cup sugar
1 cup brown sugar
1\2 cup soft margarine
1 tsp. vanilla
1 tsp. light corn syrup
1 1\2 cups peanut butter
2 tsp. baking soda
3 1\2 cups quick oatmeal
1 cup chocolate chips
1 cup M&M's

Measure all ingredients in a large bowl in the order given. Mix thoroughly. Place onto greased cookie sheet. Bake at 350 degrees for 10 to 13 minutes. Don't overbake! These are flat, moist cookies! If you like, add 1 - 2 cups flour. These cookies are great without the flour, though. Instead of adding the M&M's to the dough, you can press them in the top of the cookies before baking.
Yield: About 25 monstrous cookies!

Variation: Spread the cookie dough on a pizza pan and sprinkle M&Ms on top or whatever else you want ( coconut, craisins, peanut butter chips...) to make a cookie pizza!

Favourite Peanut Butter Chocolate Chip Oatmeal Cookies

I have to say that I've never had a cookie that measured up to these! They've got peanut butter, chocolate, and oats in them! Some of my favourite things!

1 cup margarine
1 cup peanut butter
1\2 cup sugar
1 cup brown sugar

Cream together thoroughly
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2 eggs
1 tsp. vanilla
2 tbsp. water

Add, beating until fluffy

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1 1\2 cups flour
1 tsp. baking soda
1 tsp. salt

Sift together and add

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2 1\2 cups quick oatmeal
3\4 cup chocolate chips

Stir in
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Drop onto ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes.

Yield: about 6 dozen

Pretzel Cereal Crunch

This recipe is sooo good! It makes a great gift too!

1 1\4 cups Golden Grahams (crushed graham crackers work too)
1 1\4 cups Apple Cinnamon Cheerios
1 1\4 cups pretzels
1 package of white of vanilla chips (10 to 12 ounces)
1\8 of a cup creamy peanut butter
1 1\2 cups peanuts (optional)
1 1\2 cups craisins (optional)
1 cup chopped, toasted pecans (also optional)

In a large bowl, combine the cereals, pretzels, pecans and other items. In a microwave safe bowl, melt chips; Stir until smooth. Stir in peanut butter. Drizzle over cereal mixture and toss to coat. Spread evenly on a wax paper lined baking sheet. Cool completely; break into pieces. Store in an airtight container.
Yield: about nine cups