How To make Oatmeal Brickle Cookies
3/4 c Golden crisco shortening
1 1/4 c Firmly-packed brown sugar
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Quick oats; uncooked
1 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 c Almond brickle chips
Icing: 1 c White chocolate chips
1 ts Crisco shortening
1. Preheat oven to 375oF (190oC). Grease baking sheets
with shortening. Place sheets of foil on countertop for cooling cookies. 2. For cookies, combine shortening, brown sugar, egg, milk
and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine oats, flour, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in almond brickle chips. 4. Shape dough into 3/4-inch (2 cm) balls. Place 1 inch
(2.5 cm) apart on prepared baking sheet. 5. Bake one baking sheet at a time at 375oF (190oC) for 8
to 10 minutes, or until lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For icing, place white chocolate and shortening in
heavy resealable sandwich bag. Seal. Microwave at 50% (MEDIUM) power. Knead bag after 1 minute. Repeat until smooth. (Or melt by placing in bowl of hot water.) Cut tiny tip off corner of bag. Pipe heart shapes on cookies or drizzle randomly. Makes: About 8-1/2 dozen small cookies -----
How To make Oatmeal Brickle Cookies's Videos
Butter Brickle Frozen Dessert - Serve Directly From Freezer
Are you drooling yet? This is easy to make, and you can keep one in the freezer to serve later or for unexpected guests.
Butter Brickle Pie
1 1/4 cup graham cracker or cookie crumbs
1/3 cup butter, melted
1/4 cup white sugar
1 cup all purpose flour
3/4 cup quick cooking oats
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup chopped pecans
1 8 oz package cream cheese
1 can (14 oz) sweetened condensed milk
4 cups (1 litre) frozen whipped topping, thawed
1 12 oz jar caramel topping or sundae sauce
Preheat oven to 350F
In med bowl combine cookie crumbs, white sugar and 1/3 cup melted butter. Press into bottom of 9 springform pan Bake 6 mins until set, cool completely.
Turn oven up 400F
In large bowl combine flour, oats, brown sugar and 1/2 cup melted butter and pecans until well mixed.
Lightly pat on a baking sheet
Bake 10-15 mins until light brown. Crumble while still hot. Cool completely.
In large mixing bowl beat cream cheese, add sweetened condensed milk and mix until combined. Fold in whipped topping.
Spread 1/2 of cream cheese mixture on cookie crust. Sprinkle with 1/2 butter brickle and top with 1/2 caramel sauce. Repeat layers.
Put in freezer until firm (at least 2 hours). Serve directly from freezer (do not unthaw)
#frozendesserts #recipes #easyrecipes #dessert #fromscrach #homemade #delicous
Breakfast Cookies (no bake)
Rick Makes Chocolate Chip Toffee Cookies | From the Test Kitchen | Bon Appétit
Join Rick in the Test Kitchen as he makes toffee cookies! Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.
Check out the recipe here:
Recipe by Kate Davis
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Blast From The Past: Chocolate Almond Brickle
Blast From The Past: Chocolate Almond Brickle - Stan Strickland from Savannah's Candy Kitchen stops by to help Paula make her favorite chocolate dessert from his Candy Kitchen…Chocolate Almond Brickle!
Click here to SUBSCRIBE to my channel:
------------------------
Recipe link (see instructions here):
------------------------
For more episodes of Blast From The Past videos click here:
------------------------
Follow me on Facebook:
Follow me on Instagram:
Follow me on Pinterest:
------------------------
Find more recipes and videos on my website:
Click here to shop my products on my online store:
Click here to visit my Amazon shop page:
------------------------
#pauladeen #blastfromthepast
Lace Cookies ~ impressive but easy
Lace cookies
2 sticks softened butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp baking powder
1 tsp vanilla
2 cups quick oats
1 cup chopped pecans
Bake at 375° for 6 to 7 minutes. watch them closely or they will get too brown and even burn.
Kitchen scarfs: jennimcqueen@comcast.net
embroidery: Stitches By Steph:
Thank you so much for watching! Please share my videos with all your family and friends. Thank you so much for all your support and for taking time to visit with me down on the farm! May God bless you all!
Southern cooking, recipes, easy recipes, farming, farm life, country, food, cooking, cooking tips, yummy food, home cooking, homemade, bred making.
#foodvideo #food #foodie #foodphotography #foodblogger #foodstagram #instafood #foodvideos #foodlover #youtube #yummy #subscribe #vlog #likes #youtubechannel #followback #youtubevideo #newchannel #bloglife
You can also visit with me on Facebook at:
And please join my Instagram family @: thefarmingpastorswife
also go and like our church's page @:
Email address is: lesliewithlandbfarms@gmail.com
Leslie (The Farming Pastor's Wife)
mail can be sent to:
Leslie Madren
P.O. Box 4574
Asheboro NC , 27204
How to make Cake Mix Cookies with ANY mix and ANY flavor!
Learn how to make CAKE MIX COOKIES - using any brand cake mix and any flavor - with tons of mix-in ideas and tips! These are the easiest cookies with just 4 ingredients + your favorite mix ins and toppings.
PRINT the recipes:
How to make Cake Mix Cookies:
Chocolate Cake Mix Cookies:
Red Velvet Cake Mix Cookies:
Lemon Cake Mix Cookies:
Lemon Funfetti Cake Mix Cookies:
Cake Mix Crinkles:
Cake Mix Sugar Cookies:
Strawberry Cake Mix Cookies:
INGREDIENTS
½ cup (113g) unsalted butter melted or softened
1 15.25 ounce box cake mix (any flavor; see notes)
2 large eggs
1 ½ cups mix-ins see notes for variations
INSTRUCTIONS
If using softened butter, you’ll need a hand or a stand mixer. If using melted butter, you can use a mixer or do the following by hand.
Place butter, cake mix, and eggs in a large bowl. Stir or mix until combined and no lumps remain. Stir in mix-ins.
Scoop 2-tablespoon balls of cookie dough onto a cookie sheet lined with parchment or silicone baking mats. No need to space them; we are chilling the dough. Chill for at least 30 minutes.
Preheat oven to 350°F. Line a second cookie sheet with parchment or silicone baking mat.
Space cookies 2-inches apart on cookie sheets. Bake for 10-13 minutes, or until they just lose their glossy sheen. These cookies stay puffy and will settle a bit as they cool but don’t become flat.
Immediately after removing from the oven press a few more mix-ins on top for decoration. Cool at least 10 minutes before removing from the cookie sheet.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
Subscribe to my channel
BLOG:
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust