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Anjuli's Recipes



Using margarine tends to make cookies flat
Have eggs and milk at room temperature
Butter works best when allowed to soften a little, but not too much
Take cookies out of oven just when they begin to lose the
Never mix crispy cookies with soft cookies in your cookie jar
Make all cookies the same size. They will finish baking at the same time


The "Classic Choco-Chip Cookie"

350 degrees, 10-12 min or golden brown

2 sticks of butter, softened

1 cup brown sugar, packed

1/2 cup of granulated sugar

1 tsp. salt

2 tsp. vanilla extract

2 lrg. eggs

1 tsp. baking soda

2 1/4 cups flour

1 12 ounce package of semi-sweet chocolate chips
(*I always like to put a package and a half of chips...chocolate lover, that I am...heehee. And to customize your cookies with your favourite flavor, you can use butterscotch, white chocolate, dark, milk...etc.)
In a large mixing bowl --u can use an electric mixer...much easier :)--, mix butter until creamy. Mix in brown and granulated sugars, salt and vanilla until fluffy. Mix in egg and baking soda. Add flour slowly (I've made many a mess when adding flour hastily.) Mix in chocolate chips. Drop onto ungreased baking sheets by rounded tablespoon about 1 1/2 inches apart.


400 degrees, 8-10 min (these cookies puff up at first, then flatten out)

1 cup shortening

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

*For later*

2 T sugar

1 T cinnamon
Mix shortening, sugar and eggs thoroughly. Blend flour, cream of tartar, soda and salt. Stir in. Shape dough in 1" balls. Role in the mixture of sugar and cinnamon. Place 2" apart on ungreased baking sheets.

Hidden Chocolate Cookies

375 degrees, 7-8 min or light brown

1/2 cup sugar

1/4 cup brown sugar, packed

1/4 cup shortening

1/4 cup butter, softened

1/2 tsp. vanilla extract

1 egg

1 2/3 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

About 2 1/2 dozen foil-wrapped rectangular chocolate mints, such as Andes, unwrapped (unless you're into eating foil)
Mix sugars, shortening, butter, vanilla and egg. Stir in flour, baking soda and salt. Shape about 1 T dough around each mint. Place about 2 inches apart on ungreased cookie sheet. Remove from cookie sheet to wire rack to cool. Dip tops of cookies into frosting. Sprinkle with sugar decors.


1 cup powdered sugar

1 T plus 1-2 tsp. milk

1/4 tsp. vanilla or almond extract
Mix all ingredients until smooth

Lemon Snowdrops

400 degrees, 8-10 min or until very lightly browned

1 cup butter

1/2 cup sifted powdered sugar

1 tsp. lemon extract

2 cups flour

1/4 tsp. salt
Cream butter and sugar. Add lemon extract, flour, and salt; mix well. Measure level teaspoonfuls of dough; round into balls and flatten slightly. Cool. Put together with filling. Roll in powdered sugar.

Lemon Butter Filling

Blend 1 egg, slightly beaten; grated rind of 1 lemon, 2/3 cup of sugar, 3 T lemon juice, and 1 1/2 T softened butter in top of double boiler.
Cook over hot water until thick, stirring constantly. Set aside to cool

Peanut Blossoms

375 degrees, 10-12 min

1/2 cup sugar

1/2 cup shortening

1/2 cup brown sugar

1/2 cup peanut butter
Mix all ingredients together.


1 egg

2 T milk

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

1 3/4 cups flour

48 Hersheys candy kisses
Combine all ingredients except for the kisses. Shape into 48 balls. Roll balls in sugar. Top each cookie with a candy kiss as soon as they are out of the oven. Press down firmly so cookie edge cracks

Peanut Butter Secrets

375 degrees, 8-10 minutes, or until just browned

1 cup butter flavor Crisco

3/4 cup brown sugar, firmly packed

1/2 cup sugar

1/2 cup creamy peanut butter

1 egg

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1/2 tsp. salt

40-45 chocolate-covered miniature peanut butter cups
Combine Crisco, sugars and peanut butter. Blend well. Beat in egg and vanilla. Add and blend in flour, baking soda and salt. Form rounded teaspoonfuls of dough around each peanut butter cup. Enclose entirely. Place 2 inches apart on baking sheet. Bake. Remove immediately to cooking rack. Dip tops of cookies in glaze.


1 tsp. butter flavor Crisco

1 cup semi-sweet chocolate chips

2 T peanut butter
Melt in small saucepan on very low heat

Cinnamon Favorites

350 degrees, 12-15 min

Cream in 1/2 cup butter

1 cup sugar

1 egg

1 tsp. vanilla

Beat well

Mix in 1 1/4 cup flour

1 tsp. baking soda

1/4 tsp. salt

Chill. Roll into marble size
Roll in 1/2 cup finely chopped nuts

1 T cinnamon

1 T sugar

Disappearing Marshmallow Brownies

350 degrees, 20-25 minutes. Center will be jiggly but becomes firm upon cooling.

Melt and cool to lukewarm:

1/2 cup butterscotch chips

1/4 cup butter

Mix together:

3/4 cup flour

1/3 cup brown sugar, packed

1 tsp. baking powder

1/4 tsp. salt

1/2 tsp. vanilla

1 egg

Add to melted chips and mix well.

Fold in(about 5 strokes):

1 cup miniature marshmallows

1 cup chocolate chips

1/4 cup chopped nuts

Spread in greased 9x9 pan.

Nancy's Favorite

350 degrees, 20-25 minutes

Cream together: 1/2 cup butter

1/2 cup shortening

1 egg

1 egg yolk(reserve white)

Add: 2 cups flour

1 tsp. baking powder

1 cup sugar

3 tsp. cinnamon

Blend and spread in 15x10 greased pan. Beat egg white until foamy. Brush over mixture.

Combine: 1/3 cup sugar

1 tsp. cinnamon

10 oz. chocolate chips

1/2 cup chopped nuts (optional)

More Sweet Things:

Sugared Walnuts

1 cup sugar

1/4 cup water

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg
Up to 2 cups of walnut halves and quarters
Boil water and sugar and salt until it spins a thread. Stir in cinnamon and nutmeg and then nuts. Keep stirring until coating looks sugary. Spread onto plate and break apart.

Karmel Corn

Line a 15x10 pan with foil.

Combine: 6 cups popped popcorn

2 cups mini pretzels

1/2 cup salted nuts

Spread in prepared pan.

Boil together: 1 cup brown sugar

1/2 cup butter
1/4 cup Light Karo

Simmer 2 minutes. Remove from heat.

Stir in: 1/2 tsp. baking soda

1 tsp. vanilla

Pour over mixture in pan. Toss to coat. Immediately remove to new piece of foil, breaking up as it cools. Toss with 1 cup gumdrops or other candy.


1/3 cup canned milk(small can)

1 2/3 cup sugar

1 tsp. salt

1 1/2 cups small marshmallows

1 1/2 cups chocolate chips

1 tsp. vanilla

1/2 cup chopped nuts

Combine milk, sugar and salt. Heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Stir 1 or 2 minutes. Pour into buttered 9x9 pan. Cool and cut into squares.

Peppermint Bark

Melt: 2 cups white baking morsels in microwave--mixing every 30 seconds.

Stir until smooth.

Crush: 25 hard peppermints (in heavy plastic bag with a hammer)

Holding wire strainer over melted morsels, pour crushed candy into strainer. Mix into morsels by shaking. Add larger pieces and press into mixture. Spread onto waxed paper lined pan. Let stand for one hour until firm. Break into pieces. Store at room temperature.

Impossible Pumpkin Pie

350 degrees, 55-60 minutes

1 (16 oz.) can pumpkin

1/2 cup bisquick

1 (13 oz.) can evaporated milk

2 T butter, softened

2 1/2 tsp. pumpkin pie spice

3/4 cup sugar

2 eggs

2 tsp. vanilla

Put everything into blender and blend for 5 minutes on low speed. Pour into greased 10 inch pie pan.

Oklahoma Mud Pie


350 degrees, 20 minutes

1 cup flour

1 cup nuts

1 stick butter

Blend together and press into 9x13 pan. Let cool.

First Layer

1 cup powdered sugar

8 oz. cool whip

8 oz. cream cheese, softened

Blend and spread carefully over crust

Second Layer

1 small chocolate instant pudding

1 small vanilla instant pudding

3 cups milk (do not use non fat)

Blend and spread carefully over first layer

Third Layer

Spread about 4 oz. Cool Whip over second layer. Sprinkle with almonds and shaved chocolate. Refrigerate.

Raspberry Swirl


375 degrees, 8 minutes

3/4 cup graham cracker crumbs

3 T butter, melted

2 T sugar

Mix together and press into well-greased 11x7 pan.


3 eggs, seperated

1 (8 oz) cream cheese

1 cup sugar

1/8 tsp. salt

1 cup whipping cream

1 pkg (10 oz) frozen raspberries, partially frozen

Beat egg yolks until thick. Add cream cheese, sugar, salt. Beat until light. Beat egg whites until stiff. Whip cream until stiff. Fold into egg whites and cheese mixture. Crush raspberries to a pulp. Swirl half of mixture thru cheese filling. Put into crust. Spoon remaining puree over top. Swirl with knife. Cover and return to freezer. To serve-remove from freezer about 10 minutes before serving.

Muffins and Breads:

Cheese Muffins

350 degrees, 15 minutes

2 cups flour

1 T baking powder

2 T sugar

1/2 tsp. garlic salt

Dash of pepper

1 egg

1 cup milk

1/4 cup oil

1 cup grated cheddar cheese

Combine all of the ingredients (do not overmix) and bake in greased muffin cups.

Pumpkin Bread

350 degrees, 65-75 minutes

2/3 cup shortening

2 2/3 cups sugar

4 eggs

1 can (1lb.) pumpkin

2/3 cup water

3 1/3 cups flour

2 tsp. baking soda

1 1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. cloves

1 tsp. cinnamon

2/3 cup chopped nuts

2/3 cup raisins

Grease 2 9x5 loaf pans. Cream shortening and sugar thoroughly. Add eggs, pumpkin and water. Blend in dry ingredients except nuts and raisins. Stir in nuts and raisins. Bake in prepared pans until wooden pick inserted in center comes out clean. Other size pans may be substituted.

Onion Bread

350 degrees, 25-30 minutes

2 pkgs. dry yeast

1 cup warm water

4 to 4 1/2 cups flour

1 cup (8oz.) pasteurized process cheese spread

2 T sugar

2 T soft butter

1 tsp. salt

Soften yeast in warm water in large mixer bowl. Add 2 cups flour and remaining ingredients. Beat 2 minutes at medium speed. By hand, gradually add remaining flour to form stiff dough. Cover. Let rise in warm place until light and doubled in size, about 30 minutes. Prepare filling. Roll dough on floured surface to a 20x14 inch rectangle. Spread with filling. Starting with 14" side, roll up jelly roll fashion. Seal edges and ends.


Combine 1/3 cup soft butter with 1 packet of onion soup mix. Blend well. Using knife or scissors, make a lengthwise cut down center to form two loaves. Place, cut side up on greased cookie sheet. Cover; let rise in warm place until light, about 45 minutes. Bake.

Savory Party Bread

350 degrees, 15 minutes (covered) and 10 minutes uncovered or until cheese is melted

1 unsliced round loaf (1lb.)sourdough bread

1 pound Monterey Jack Cheese, sliced

1/2 cup butter, melted

1/2 cup chopped green onions

2 to 3 tsp. poppy seeds

Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds. Drizzle over bread. Wrap loaf in foil; place on a baking sheet. Bake.

Side Dishes