S: Sweet Treats
FC: Sweet Treats | With love from my heart to your kitchen table. Sarah
1: Guy, Karla, Kourtney, Koralee and Karley, In honour of the celebration of Guy and Karla's marriage, I have created this book of tasty, tried, tested and true desserts for you to create together in your kitchen... the heart of your home. Each recipe has been hand picked by yours truly, and all are favorites in my circle of family and friends. I hope that each recipe finds its way into your favorites list as well, and that you spend many hours together both creating and enjoying all this book has to offer. Thank you for including me in this most special day. I love you all. Love Sarah August 20th, 2011.
2: Table of Contents | 1. Chocolate Chip Zucchini Muffins 2. Krispie Roll 3. Chocolate Chip Cookies 4. Sarah's Oatmeal Raisin Cookies 5. Jam Filled Cookies 6. Banana Bread / Banana Muffins 7. Chocolate Haystacks 8. Peanut Butter Marshmallow Squares 9. Scotch Cookies 10. Coconut Chews 11. Oatmeal Chocolate Chip Cookies
3: 12. Eatmore 13. Pudding in a Cloud 14. Peanut Butter Cup Cookies 15. Buttertart Slice 16. Toffee Crumbles 17. Pretzel Rolo Bites 18. Chewy Gingersnaps 19. Millionaire Squares 20. Nanaimo Bars 21. Chocolate Mousse 22. Ambrosia Salad
4: 1. Preheat oven to 350 degrees. line muffin tins with muffin liners. 2. Mix the first 6 ingredients in a bowl. 3. In a separate bowl, mix the next 5 ingredients. 4. Pour wet ingredients over dry and stir by hand until moist. 5. Stir in zucchini and water. (mix will be runny) 6. Fill liners 3/4 full and sprinkle chocolate chips on top. Bake 13-17 minutes until top springs back or toothpick comes out clean. | 1 cup flour 3/4 cup sugar 1/3 cup cocoa 1 tsp. cinnamon 1 tsp. baking soda 1/2 tsp. salt 1/2 cup milk 2 tsp. vinegar 1/4 cup veg. oil 1 egg 1 tsp. vanilla 3/4 cup grated zucchini 1/2 cup boiling water 1/2 cup chocolate chips | Chocolate Chip Zucchini Muffins | Yield:1 dozen | 1
5: Krispie Roll | 3/4 cup corn syrup 3/4 cup sugar 3/4 cup peanut butter 2 tbsp butter 4 1/2 cups Rice Krispies 1/3 cup butter 2 tbsp milk 1 1/2 cups icing sugar 2/3 cup cocoa | 1. Cook corn syrup and sugar over medium heat until sugar dissolves and mixture bubbles. Remove from heat and blend in peanut butter and 2 tbsp butter. Add Rice Krispies and stir until well coated. Press firmly into large cookie sheet. (10x15) 2. Melt remaining butter with milk over low heat. Remove from heat and sift in icing sugar and cocoa. Blend thoroughly. 3. Remove Rice Krispie mixture from pan and spread evenly with cocoa mixture. Starting at short end, roll up to form a log. Wrap in greased wax paper and refrigerate until firm. Remove from fridge 30 minutes prior to serving. Cut into 1/2" slices. | Yield: 20 (1/2") slices | 2
6: Chocolate Chip Cookies | 3/4 Cup white sugar 3/4 cup brown sugar 1 cup butter 2 eggs 1 tbsp. vanilla 1 tsp baking soda 1/2 tsp salt 2 3/4 cups flour 1 cup semi sweet chocolate chips | 1. Preheat oven to 375 degrees. 2. Cream sugars and butter until smooth. Add eggs, vanilla, salt and soda and beat until blended. 3. Add flour gradually and beat. Once dough forms, stir in chocolate chips. 4. Place walnut sized spoons of dough on baking sheet and bake 10-12 min. Remove from pans & place on cooling racks. | Yield: 4 dozen | 3
7: 3 eggs 2 tsp vanilla 1/2 tsp almond extract 1 1/4 cup raisins 1 cup butter 1 cup brown sugar 1 cup white sugar 2 1/2 cups flour 2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 2 cups rolled oats | Sarah's Oatmeal Raisin Cookies | 1.In a small bowl, beat eggs, vanilla, almond extract and raisins. Cover and refrigerate for 1 hour. 2. Preheat oven to 350 degrees. Cream butter and sugars. Combine flour, soda, salt and cinnamon and then stir into butter mixture. 3. Add raisin mixture and oats and stir until blended. 4. Roll into 1" balls and place 2" apart on greased sheet. Bake 8-10 minutes. Cool on sheets 5 minutes before moving to cooling rack. | Yield: 5 dozen | 4
8: Jam Filled Cookies | 1. Cream butter and sugar. Add corn syrup and eggs, beat well. 2. Add vanilla and dry ingredients and mix until dough forms. 3. Roll out on floured surface to about 1cm thickness and cut with round cookie cutter. 4. Bake at 325 degrees for 10 minutes. While still warm, place 1 tsp of jam on cookie and top with another cookie. Let cool and place in airtight container. | 1 cup butter 1 cup brown sugar 6 tbsp corn syrup 2 eggs 1 tsp baking soda 3 cups flour 1 1/2 tsp vanilla jam (whatever flavor you like) | Yield: 5 dozen | 5
9: 3 mashed bananas 1 egg 1/4 cup melted butter 1 cup white sugar 1 1/2 cups flour 1 tsp baking soda 1 tsp salt | Mix together in order given and pour into greased bread pan. Let sit for 15 minutes before baking as it helps prevent the bread from cracking. Bake at 425 degrees for 45-55 minutes. Bread is done when toothpick inserted in middle comes out clean. Remove from pan and cool on rack. NOTE: For muffins, place in muffin tins and bake at 425 for 20 minutes. | Banana Bread or Banana Muffins | Yield: 1 loaf or 12 muffins | 6
10: Chocolate Haystacks | Yield: 3 dozen | 1/2 cup butter 1/2 cup milk 2 cups sugar 6 tbsp cocoa 1 tsp vanilla 1/2 tsp salt 3 cups rolled oats 1 cup coconut | 1. Combine butter, milk and sugar in saucepan over medium high heat. Stir and cook until sugar dissolves and mixture starts to boil. | 2. Remove from heat and mix in cocoa, vanilla and salt. Next add rolled oats and coconut and stir until evenly coated. | 3. Drop by tablespoons on waxed paper and let cool. Remove from waxed paper once cool and put in airtight containers. | 7
11: Peanut Butter Marshmallow Squares | 1/4 cup butter 1/2 cup peanut butter 3/4 cup butterscotch chips 1/2 cup coconut 2 cups coloured mini marshmallows | Melt first 3 ingredients in a saucepan over medium heat, stirring constantly. Add coconut and remove from heat. Cool to lukewarm (about 15 minutes) and add mini marshmallows. Spread in buttered 9"x9" pan and let cool before cutting. Yield: 16 squares | 8
12: Scotch Cookies | Cookie: 1 cup butter 2 cups flour 1/2 cup icing sugar 1 tsp vanilla | Icing: 4 tbsp butter 2 cups icing sugar dash of salt 2 tbsp scalded milk 1/2 tsp vanilla | 1. Cookie: Cream butter, icing sugar and vanilla well then add flour. Roll out to 1/4" thick and cut with small round cookie cutter. Bake for 8 minutes @ 375 degrees. 2. Icing: Cream butter until soft and add salt. Add sugar and milk, alternating until well mixed. Add vanilla. 3. Spread icing on cold cookies and top with a piece of cherry. | 9
13: 1 cup butter 2 eggs 1 cup white sugar 1 cup brown sugar 1 tsp vanilla 1 tsp baking soda | 1/2 tsp baking powder 1/2 tsp salt 2 cups flour 2 cups rolled oats 2 cups rice krispies 1 cup coconut | Coconut Chews Yield: 6-7 dozen | Cream butter and sugars. Add eggs and vanilla and mix until smooth. Add flour, soda, salt and powder. Add remaining ingredients and drop by teaspoon onto cookie sheet. Press down with fork. Bake at 375 degrees for 7 minutes. | 10
14: 2 cups butter 1 1/2 cups brown sugar 1/2 cup white sugar 2 tsp vanilla 3 cups flour 1 tsp salt 1 tsp baking soda 1/2 cup boiling water 3 cups rolled oats 1 cup coconut 1 cup chocolate chips | Oatmeal Chocolate Chip Cookies | Beat butter, sugars and vanilla until light and fluffy. Add flour and salt and mix well. Dissolve baking soda in boiling water and add to flour mixture. Stir in oats, coconut and chocolate chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. | Yield: 5-6 dozen | 11
15: Eatmore | Yield: 6 dozen | 1/2 cup butter 5 cups mini marshmellows 1 3/4 cups chocolate chips 1 cup peanuts 3 cups uncooked chowmein noodles | Melt butter and marshmellows in large pot, stirring constantly. Remove from heat. Add chocolate chips and stir until chocolate is melted. Add noodles and peanuts, stir. Dump out on 2 sheets of saran and form into logs with your hands. Wrap and cool. Unwrap and cut into 1 cm slices. | 12
16: Pudding in a Cloud | 13 | Crust 1 cup flour 1/2 cup softened butter 1 tbsp sugar 1 cup crushed pecans Mix above ingredients together and press into 9"x13" pan and bake in 350 oven for 15 minutes. Allow to cool completely. | Layer 1 1 8 oz brick cream cheese, softened 1 small tub cool whip 1 cup icing sugar Beat until smooth and spread over cooled crust. | Layer 2 1 pkg instant chocolate pudding 1 pkg instant vanilla pudding 2 cups milk Beat until pudding is thick and spread over layer 1 | Layer 3 1 large tub cool whip 3 tbsp crushed pecans Mix tub of cool whip with a spoon to ensure it is of spreading consistency, then spread over layer 2. Sprinkle pecans on top and refrigerate for an hour. Cut into 12 slices. | Yield 12 pieces
17: Peanut Butter Cup Cookies | 1/2 cup butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1/2 cup smooth peanut butter 1 tsp baking soda 1/2 tsp salt 1 tsp vanilla 2 tbsp milk 1 3/4 cups flour 5-6 cutable chocolate bars (I use Caramilk, Jersey Milk or Rolo's.) | Yield: 4-5 Dozen | Beat butter, sugars, egg and peanut butter until smooth. Add remaining ingredients in order given and beat until a dough forms. Roll into 1" balls and drop into mini muffin tins. Bake at 375 degrees for 10-12 minutes. Remove from heat and immediately place a piece of chocolate bar on each cookie and lightly press down. Remove from tins with a butter knife and cool completely before placing in containers. | 14
18: 15 | Buttertart Slice | Yield: 24 slices | Crust 3/4 cup butter 3 tbsp icing sugar 1 1/2 cups flour Cream butter and sugar together then add flour. Press into 9"x13" pan and bake for 5 minutes at 350 degrees. | Combine: 3 eggs 1/3 cup butter 1 1/2 cups raisins 2 1/4 cups brown sugar 1 1/2 tsp vanilla 1 1/2 tsp vinegar Pour over base and bake for 35-40 minutes at 350 degrees.
19: Toffee Crumbles | 1 170 g bag of McIntosh Toffee 2 tbsp cream 2 1/2 cups corn flakes, slightly crushed 1 1/2 cups salted peanuts Melt toffee in heavy saucepan with cream. Once melted, remove from heat. Fold in nuts, then corn flakes. Drop on waxed paper with a spoon and allow to harden. (note: you may need to put butter on your hands and help form the cookie as they get harder to drop as the toffee cools) Yield: 3-4 dozen | 16
20: Pretzel Rolo Bites | 17 | Small pretzels Mini Rolo candies Cashews or pecan halves | Line cookie sheets with foil and place pretzels on sheets. Place two Rolos in the holes of each pretzel . Bake at 275 until Rolo melts (about 8-10 minutes, but be sure to watch them). Remove from oven and place cashew or pecan on each pretzel. Allow to cool before removing from foil. | Yield: as many as you like
21: 18 | Chewy Gingersnaps | Yield: 8 dozen | Beat together: 1 1/2 cups butter 1 cup white sugar 1 cup brown sugar 2 eggs 1/2 cup molasses | In separate bowl, mix the following: 4 cups flour 4 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1 1/2 tsp cloves 1 1/2 tsp ginger | Mix all ingredients together and form into walnut sized balls. Roll in white sugar and bake for 10-12 minutes at 350 degrees.
22: Crust: 1/2 cup butter 2 cups crushed "Dad's" oatmeal cookies Reserve 1/4 cup for topping Melt butter and add crushed cookies. Press into 9"x9" buttered pan. Bake at 350 for 5 minutes | 19 | Millionaire Squares | Yield: 20 squares | Filling: 3 - 1 oz semi sweet chocolate squares 1/2 cup butter 1 egg beaten 2 cups icing sugar 1/2 cup chopped walnuts or pecans Melt chocolate squares and butter over low heat. Add egg and beat. Add icing sugar and beat until smooth (if too soft, add extra icing sugar). Mix in nuts and then smooth over the crust. Sprinkle reserved crumbs on top, and cool before cutting.
23: "There is no love sincerer than the love of food." ~George Bernard Shaw | Mamma Strong | Nanaimo Bars | Bottom Layer: 1/2 cup butter, 1/4 cup sugar, 5 tbsp cocoa, 1 egg, beaten, 1 1/4 cups graham wafer crumbs, 1/2 cup finely chopped almonds, 1 cup coconut. Melt first 3 ingredients in double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press into ungreased 9"x9" pan and put in freezer. Second Layer: 1/2 cup butter, 2 1/2 tbsp cream, 2 tbsp custard powder, 2 cups icing sugar. Cream all ingredients together and beat until light. Spread over bottom layer. Third Layer: 4 1oz squares semi sweet chocolate, 2 tbsp butter. Melt chocolate and butter over low heat, then cool. Once cool, but still liquid pour over second layer and chill. | Freezer | 30 min. | 20 bars | 20
24: 21 | Chocolate Mousse | Yield: 5 servings | 4 oz bittersweet chocolate 2 tbsp butter 2 large eggs, separated 1/8 tsp cream of tartar 3 tbsp sugar 1/2 tsp vanilla 1/2 cup whipping cream | 1. In a double boiler or saucepan, melt chocolate and butter. Remove from heat and cool for a few minutes then whisk in the two egg yolks. Cool in fridge. 2. In a bowl, whip two egg whites with cream of tartar until foamy. Add 2 tbsp sugar and beat until stiff peaks form. 3. In a separate bowl, whip whipping cream, vanilla and remaining 1 tbsp of sugar until peaks form. | 4. Remove chocolate from fridge and gently stir in the egg whites until well blended. Then fold in whipped cream until well mixed. Put in serving cups and garnish with fresh fruit or whipped cream. Chill.
25: 22 | Ambrosia Salad | 1 tub cool whip 1 pkg pistachio pudding mix 1 large tin fruit cocktail 2 bananas, cut into slices 2 cups red seedless grapes 2-3 cups white mini marshmallows | Mix all the above ingredients in a large bowl until green pudding powder is thoroughly blended. Refrigerate for a couple of hours to allow for marshmellows to become soft and flavour to blend. Serve chilled as a dessert, or as a salad at bbq's.