CAKE MIX COOKIES marmac34
1 box cake mix
1 c flour
2 eggs
1/2 c oil
1/2 c water
mix together
Add your choice of chips or nuts or both. Add any candy of your choice.
Drop on cookie sheet and bake 10 minutes at 350º Do not over cook.
CHOCOLATE ITALIAN COOKIES - MarMac34
1 chocolate cake mix
2 eggs
1 3/4 c flour
1/2 c water
1/2 c oil
the above is the basic recipe
1 tsp nutmeg
1 tsp vanilla
1 tsp cloves
1 tsp cinnamon
1 c chopped nuts
1 c raisins -can soak in water
if you want cookies darker, add cocoa
Mix together, roll in balls.
Drop on cookie sheet and bake 10-12 at 350º. Do NOT over cook.
GLAZE
3 c confectioners sugar
1 1/2 tsp vanilla
4 T milk
mix, drizzle over cookies
VARIATIONS -
you can use any cake mix for the basic mix, then add what ever you want.
MARMALADE COOKIES
1 c Orange marmalade
2 c flour
1/2 tsp salt
1/2 c raisins
1 egg
1/2 c shortening
1 tsp baking soda
1 tsp vanilla
mix together, drop by spoonfulls on greased cookie sheet
bake 350º 8 - 10 min
ZEPPOLE
makes 18 - Ingredients
4 cups oil for frying
1/2 cup flour
1 tsp baking powder
1/2 pinch salt
3/4 tsp sugar
1 egg, beaten
1/2 cup ricotta cheese
1/8 tsp vanilla
1/4 cup confectioners' sugar for dusting
Heat oil in a deep-fryer to 375º In a medium heatproof bowl, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky. Drop by Tablespoons into the hot oil a few at a time. They will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
ZEPPOLES 2 - Rita
serves 35
2 quarts oil for frying
1 cup flour
2 tsp baking powder
1 pinch salt
1 1/2 tsp sugar
2 eggs, beaten
1 cup ricotta cheese
1/4 teaspoon vanilla
1/2 cup confectioners' sugar for dusting
Heat oil in a deep-fryer to 375º In a medium heatproof bowl, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky. Drop by Tablespoons into the hot oil a few at a time. They will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
ITALIAN PASTRIES - Rita
DOUGH:
3 oz. cream cheese
1 c flour
1/2 c margarine
FILLING:
1 egg
3/4 cup light brown sugar
1 teaspoon vanilla
pinch of salt
3/4 cup chopped nuts
Mix cream cheese, flour, and butter and refrigerate at least one hour. Roll into 24 balls. Put in tiny cupcake pans, form around cup with fingers.
Filling:
Mix egg, light brown sugar, vanilla, salt and chopped nuts. Put into prepared pie shells (fill 1/2 full). Bake at 325º for 25 minutes.
RUMBALLS - Jean
3 oz. chocolate
1 egg yolk
1/2 oz. butter
1 tsp whipped cream
1 tsp rum
chocolate powder
Melt the chocolate over hot water, without allowing it to become hot, add the egg yolk, butter, cream and rum, and beat until thick and pastry. Using two teaspoons, form it into balls and roll these in the chocolate powder.
SEVEN LAYER COOKIES - Sherrie
1/2 cup margarine
1 cup graham cracker crumbs
1 cup flaked coconut
6 ounces butterscotch bits
6 ounces chocolate chips
1/2 cup chopped nuts
1 can sweetened condensed milk
Melt margarine and put in 13x9 pan. Sprinkle graham cracker crumbs over margarine. Spread flaked coconut over crumbs. Pour butterscotch bits over coconut. Pour chocolate chips over butterscotch bits. Sprinkle chopped nuts over all. Slowly pour sweetened condensed milk over all. Bake at 350º for 20-25 minutes.
SOFT SOUTHERN COOKIES - Lois
3/4 cup margarine
1-1/2 cups of sugar
2 eggs
2-1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tsp vanilla
16 oz chocolate chips
Cream sugar and margarine together. Add eggs and beat well, add salt. Add milk, vanilla and chocolate chips; mix well. Spread onto a greased cookie sheet. Bake at 350º for 30 minutes. cut in squares
OVERNIGHT FORGOTTEN COOKIES - Jan
2 egg whites
3/4 cup sugar
1 cup semi sweet or milk chocolate chips
1 cup pecans or walnuts
1 tsp vanilla
Preheat oven to 350º. Beat egg whites to foamy soft peaks. Gradually add sugar and beat until stiff peaks. Stir in vanilla, chocolate chips and nuts. Drop by spoonfuls onto FOIL-lined cookie sheets. Place in oven, turn oven OFF and FORGET cookies overnight.
SNICKERDOODLE COOKIES - Joanne Starcher
1 cup Margarine
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
Topping:
4 T sugar
2 T cinnamon
Preheat oven to 375º
In a large bowl, Cream together margarine, sugar and eggs. Add the dry ingredients to the margarine mixture. Stir until well blended. In a small bowl, mix sugar and cinnamon. Form dough into teaspoon size balls and roll in the sugar mixture. Place on UNgreased cookie sheet about 2" apart. Bake at 375º for 8-10 minutes. Remove from oven and let cool
ROSKI - CW
A pastry with a sweet nut filling, this recipe came from Czechoslovakia many years ago.
Filling
6 cups walnuts or pecans, ground or finely chopped
1 1/2 cups sugar
1/3 cup butter, melted
2 egg whites
Dough
4 to 5 cups flour
1/4 cup sugar
1/8 teaspoon salt
2 cups butter
2 cups dairy sour cream
4 egg yolks
Heat oven to 375°. In large bowl combine all filling ingredients; mix well. Set aside. In large bowl combine flour, sugar and salt; cut in butter until crumbly. Stir in sour cream and egg yolks until dough forms. (Dough can be chilled.) Roll out dough, 1/4 at a time, on lightly floured surface to 1/8-inch thickness. Cut into 3-inch squares. Spoon 1 to 2 teaspoons filling in center of each square. Roll up; curve into horseshoe shape. Place on cookie sheets. Bake for 15 to 20 minutes or until lightly browned. Cool. Dust with powdered sugar. 6 to 7 dozen cookies
