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Mrs. Hermes' Kindergarten recipe book

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Mrs. Hermes' Kindergarten recipe book - Page Text Content

S: Mrs. Herme' Kindergarten 2011-2012

1: Mrs. Hermes' Class 2011-2012 Recipe for Happiness | I have a little recipe that isn't hard to make, but you must always start as soon as you awake. Take a great big mixing bowl and fill it with a smile, mix half a cup of sunshine with good deeds to last a while. Add a pinch of work and play, a pinch of thoughtfulness and care, but don't bake it in the oven, just spread it around everywhere.

2: Chocolate Meringue Drops | 4 egg whites 2 1/2 cups confectioners' sugar 1/2 cup unsweetened coca powder 2 tablespoons flour 2 teaspoons very finely ground coffee beans (or powdered instant coffee) 1 tablespoon water 3/4 cup finely chopped hazelnuts Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using an electric mixer, beat egg whites until frothy. Add confectioner's sugar, cocoa powder, flour, coffee and water. Beat on low until combined, turn mixer to high and beat 3 to 4 minutes until mixture resembles marshmallow topping. Using a rubber spatula, fold in hazelnuts. Drop by heaping teaspoonfuls onto cookie sheets; bake 15 to 18 minutes, or until tops crack. Makes about 48 cookies. | From the Kitchen of | Elijah Barnes

3: From Rachel Boyd's Grandma's Kitchen | Ingredients 4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups butter, softened 1 1/2 cups packed brown sugar 1/2 cup white sugar 2 (3.4 ounce) packages instant vanilla pudding mix 4 eggs 2 teaspoons vanilla extract 4 cups semisweet chocolate chips 2 cups chopped pecan (optional) Directions Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. | Soft Chocolate Chip Cookies

4: Ultimate Chocolate Chip Cookies | 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 cup butter or margarine, softened 2 1/4 cups all purpose flour 1 tsp vanilla 1/2 tsp salt 1 egg 1 tsp baking soda 1 cup coarsely chopped nuts 1 package (12 ounces) semisweet chocolate chips (2cups) | Heat oven to 375 degrees. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack. | From Aiden Buchanan's Kitchen

5: From the Kitchen of Michael Finger | Peanut Butter M & M Cookies | 1 cup all purpose flour 1/4 tsp salt 2/3 cup old fashioned oats 1 egg 1 1/2 tsp baking powder 1/2 cup butter 1 cup firmly packed light brown sugar 1/3 cup granulated sugar 1 1/4 tsp vanilla extract 1 cup creamy peanut butter 1 pkg. (12.6oz) M&Ms Preheat oven to 350F. Combine flour, oats, baking powder and salt in medium bowl; set aside. Cream peanut butter, butter and both sugars in large bowl with electric mixer on medium high speed until fluffy. Beat in egg and vanilla. Turn mixer down to low speed and gradually add flour mixture. Stir in M&Ms with wooden spoon. Form mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets and flatten with tines of fork in criss-cross pattern. Bake 10-12 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely. | 2012

6: Dark Chocolate Chip Cookies 3/4 c. firmly packed dark brown sugar 2 1/4 c. plus 2 tbsp all purpose flour 3/4 c. butter softened 2 large eggs 3/4 c. granulated sugar 1 1/2 tsp vanilla 1 tsp salt 1 tsp baking soda 1 (12oz) package dark chocolate morsels Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended. Combine flour, soda and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets. Bake at 350 for 8-14 minutes or until desired degree of doneness. Remove to wire racks to cool completely. | Dominik Flores' Kitchen Goodness

7: Chocolate-Oatmeal Cookies Bake: 8 minutes per batch. Oven: 375 Ingredients: 1 cup of butter 1 1/2 cups sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 3 ounces unsweetened chocolate, melted and cooled 1 egg 1 teaspoon vanilla 1 1/4 cups all purpose flour 1 1/2 cups quick cooking rolled oats 1 6-ounce package semisweet chocolate pieces 1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder and baking soda. Beat till combined, scraping sides of bowl occasionally. Beat in the melted chocolate, egg and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Stir in the rolled oats and chocolate pieces. 2. Drop dough by slightly rounded teaspoons about 3 inches apart on an ungreased cookie sheet. Bake in a 375 oven for 8 - 10 minute or till edges are firm. Transfer cookies to a wire rack and let cool. Makes about 48 cookies. | From Carolina Green's Kitchen

8: From the Kitchen of Korey Hinzman | Secret Center Cookie Cups 1 roll Pillsbury refrigerated peanut butter cookies 36 miniature milk chocolate covered nougat and caramel candy bars unwrapped 36 small paper baking cups 1 container (1 lb) chocolate creamy ready to spread frosting | Heat oven to 375. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar enclosing it almost completely and forming ball. Place in paper baking cup; place cups 1 inch apart on ungreased cookie sheet. Bake 8-12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely. Spoon about 3/4 cup frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.

9: From the Kitchen of Gianni Ice | Grandma's Oatmeal Cookies Recipe Ingredients 1 cup shortening 1 cup brown sugar 1 cup white sugar 2 eggs well beaten 1 Tablespoon vanilla extract 1 1/2 cup flour 1 tsp salt 1 tsp baking soda 1 Tablespoon cinnamon 3 cups oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.) 3/4 cup chopped walnuts (use 1/2 cup if using raisins) 1 cup raisins (optional) Method 1 Cream shortening and sugars, add eggs and vanilla and beat well. 2 Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins (if using) and nuts. Add oats last. 3 Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350F. Bake for 10 minutes. Remove to wire rack. Cool completely. Makes about 2 dozen cookies.

10: From the Kitchen of Benjamin Johnson | Ingredients 1 c. white sugar 1 c. butter 1 t. salt 1 t. baking soda 1 t. vanilla 1 c. sour cream 1 egg, beaten 3 c. flour Directions Cream sugar, butter, egg and vanilla. Add sour cream. Combine dry ingredients and add to sugar mixture. Cover and refrigerate overnight. Roll out on a floured surface to about 1/4 inch thick. Cut out with cookie cutters. Bake on ungreased cookie sheet at 350, 10 minutes or until just no longer soft. DO NOT OVERBAKE. Recipe doubles easily. Frosting: 1 stick butter or margarine 6 T. milk 1 lb. powdered sugar 2 T. vanilla In a saucepan, bring butter and milk to a boil. Remove from heat; add powdered sugar, vanilla. When frosting is cool, spread on cookies. These cookies make great Christmas cookies! | Sour Cream Cookies

11: From the Kitchen of Riah Jones | Soft and Thick Sugar Cookies Cookies: 1 18 oz box white cake mix with pudding in the mix 2/3 cup flour 2 large eggs 1/3 cup canola oil 2 T sour cream (I used reduced fat) Preheat oven to 350 degrees. In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until incorporated. Batter will be fairly stiff. Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a silpat or parchment paper. This will help keep the bottoms of the cookies from browning. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've over baked these. Bake approximately ten minutes until just set. Let cool about one minute on the pan and then transfer to wire racks to cool completely. Frosting: 1/2 cup unsalted butter, at room temperature 2 T heavy cream 1 T vanilla extract 3-4 cups powdered sugar 1 T meringue powder Food coloring or sprinkles as desired Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesn't run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container. | Made with Love

12: Ingredients: 1 Box Butter Cake Mix 8 oz cream cheese 1/2 cup butter 1/4 tsp vanilla 1 egg powdered sugar Spray cookie sheet with Pam. Mix all ingredients together except for sugar. Roll into small balls and dip into sugar. Bake at 325 degrees for 12 minutes. | Alejandro Martinez's Kitchen Presents | Gooey Butter Cookies | 2012

13: From Mason Raines' Kitchen | Snowflake Cookies Any box of cake mix 1 egg 1 tub of cool whip powdered sugar mix first three ingredients, drop into powdered sugar, roll into balls. Bake at 350 for 10-12 minutes Do not over bake

14: Yummy French Toast 1/4 c. all purpose flour 1 c. milk 1 pinch salt 3 eggs 1/2 tsp ground cinnamon 1 tsp vanilla extract 1 tbsp sugar 12 thick slices bread (French Bread is Grace's favorite) Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot. | From Grace Reinhardt's Kitchen

15: Peanut Butter Yummies: Ingredients: Ritz Crackers Peanut Butter Chocolate flavored almond bark Spread peanut butter on cracker and top with additional cracker to form a peanut butter cracker sandwich. Melt almond bark in microwave according to directions on package; make sure to stir frequently. Dip cracker sandwich in almond bark, cover completely, place on wax paper until dry. Enjoy! This is a GREAT one for the kids to make themselves, it is super easy! Graham Cracker Cookies Ingredients: 22 whole graham crackers 2 cans of condensed milk 1 bag of milk chocolate chips Crush graham crackers in medium size bowl, add condensed milk and chocolate chips, mix by hand. Bake in greased 9 by 13 pan about 20 minutes at 350, or until lightly brown on top. Enjoy! | From the Kitchen of Addie Grace Sallas

16: Peanut Butter Cookies Recipe Ingredients: 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup butter, room temperature 1/2 cup peanut butter 1 egg 1 1/4 cup flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Instructions: Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients: flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture. Wrap dough in plastic and refrigerate at least 3 hours. Preheat oven to 375 degrees. Shape dough into 1 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely. For chewier cookies, bake at 300 degrees for 15 minutes. Makes: About 2 dozen cookies. | From the Kitchen of Alex Schaefer

17: From the Kitchen of Stratton Schertz | Oatmeal Peanut Butter No Bake Cookies | 1 1/2 c. sugar 4 tbsp unsweetened cocoa 1/2 c. skim milk 1 stick butter or margarine 2 tsp vanilla 1/2 c. peanut butter 3 c. quick oats Put sugar, cocoa, milk and butter in sauce pan. Bring to a hard boil, stirring constantly. Remove from heat and add oatmeal, vanilla and peanut butter. Mix well and drop from teaspoon onto wax paper. Allow to cool completely before storing.

18: Kaylee Staats | Chocolate Chip cookies 1 c. shortening 1 c. sugar 1/2 c. brown sugar 2 eggs 1 tsp. baking soda 1 1/2 tsp. salt 2 tsp. vanilla 2 c. flour 2 c. chocolate chips Mix all ingredients. Drop by teaspoon on baking sheet. Bake at 350 for 8-10 minutes.

19: Cream Cheese Cookies 1 stick butter/margarine 3 eggs 1 (1-lb) box powdered sugar 1 (8 oz) pkg cream cheese 1 tsp vanilla 1 Duncan Hines Yellow Deluxe II Cake Mix Melt butter; pour into mixing bowl. Add cake mix and 1 egg. Mix by hand, making a soft dough. Press into bottom of oiled 9x13 inch pan (I melt the butter in my pan). In large mixing bowl put powdered sugar, 2 eggs, softened cream cheese, and 1 tsp vanilla. Beat at lowest speed, scraping often, not too long. Pour on top of cake mix base. Cook at 300 for 40-45 minutes. It will not be brown. Cool before cutting into bars. *--*Optional-- add 1 cup coconut to the cream cheese mixture. | From the Kitchen of Hayley Stocker

20: Classic Chocolate Chip Cookies 2 1/4 c. all purpose flour 1 tsp baking soda 1 tsp salt 1 c (2 sticks) butter softened 3/4 c. granulated sugar 3/4 c. packed brown sugar 1 tsp vanilla extract 2 large eggs 2 cups Nestle Toll House semi sweet chocolate morsels 1 c. chopped nuts Preheat oven to 375. Combine flour, baking soda, salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes--remove to wire racks to cool completely. | From Blake Swanson's Kitchen

21: Eloy Solis | Aidmar Ibarra | Philana Koto | Durby Oviedo | Celeste Villa

22: Recipe for a Healthy Family | Ingredients Needed: All family members to participate A lot of love and respect A good dose of laughter and fun What To Do: Make time to PRAY together often! Laugh about something together every day. Make time to "play" together at least once a week. Sit down and eat meals together at home as often as possible. Share your joys and sorrows with each other regularly. Communicate to each other through words and actions that you really care about each other. Work together to solve problems and get through more difficult times as they come up.

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  • Title: Mrs. Hermes' Kindergarten recipe book
  • Kindergarten recipes
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  • Published: over 7 years ago