Buttersquashies

Wow, this blog hasn't been posted on in a long time! I shall fix that :).

Buttersquashies

3/4 cup (1-1/2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1-1/4 cups AP flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

3 cups quick oats

1-3/4 cups (or more) butterscotch chips

Preheat oven to 375°

Beat butter and both sugars in a large bowl until well blended. Add eggs and vanilla; beat well. Combine dry ingredents. Gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch, mix well.

Bake on parchment paper for 8-10 minutes.

Orange Oatmeal Bars

This recipe is an adaption of the lemon oatmeal bars from Recipe-Go-Round

Bars:
1 1/4 cup all-purpose flour
1/4 cup quick-cooking oats
2/3 cup granulated sugar
1 cup butter, softened
1/2 cup milk
1 egg
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 Tbsp grated orange peel
Juice of half an orange (you may need to reduce the butter)

Glaze:
1 cup powdered sugar
2 Tbsp orange juice
1 Tbsp grated orange peel

Heat oven to 180 C / 350 F. For bars, in a large bowl, combine all bar ingredients. Beat at low speed, scraping bowl often until well mixed, 1 to 2 minutes. Spread into ungreased 13x9 inch baking pan. Bake for 15-20 minutes, or until wooden pick inserted in centre comes out clean.

For glaze, in small bowl, combine all glaze ingredients, stir until smooth. Spread over warm bars. Cool completely and cut into bars. Recipe will make about 3 dozen bars.

Whole Wheat Orange Cookies

Ingredients
1 c Sugar
1 tsp Baking powder
1/2 tsp Salt
1/2 tsp Soda
1/2 tsp Nutmeg
1/2 c Butter or margarine
2 tbsp Milk
1 tbsp Orange peel (grated)
1 Egg
2 c Whole wheat flour

Instructions
Mix all ingredients except the flour. Add flour and shape by hand into 1 inch balls. Roll balls in a sugar-cinnamon mixture (2 Tbsp sugar and 1/2 tsp Cinnamon). Bake on ungreased cookie sheet for 8 to 10 minutes at 375 degrees F (180 C). If a flatter cookie is desired, flatten a bit with a glass before baking.

Rhubarb and Spice Shortcake

If, like me, you have rhubarb going to waste in the corner of your garden, this is a tasty way to make use of it.

1/2 cup butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp mixed spice
1 egg
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
450 g (1 lb) chopped rhubarb
custard powder
icing sugar


Cream butter and sugar then add spices. Add egg and 1 tbsp flour to prevent curdling. Next add sifted flour, baking powder and salt. Resulting dough is soft – harden in fridge for 10-15 minutes.
Toss rhubarb in custard powder. Roll out dough and place rhubarb on one half. Cover with other half. Bake at 190°C or 375°F for 1/2 - 3/4 hour.
Sprinkle with icing sugar.

Notes: I found 1 lb of rhubarb made too much filling to fit in the dough.
If you have another shortcake recipe which you like, just add the spices and fill with the custard coated rhubarb.
The shortcake only lasts for a couple of days as the rhubarb is very moist.

American Oatmeal Chocolate Chip Cookies

This might seem a strange recipe to come from a New Zealander; I have no idea if it is actually American. Whatever its origin, it is still a family favourite.

Ingredients:

200g butter 1 cup sugar
½ tsp salt 1 tsp vanilla
1 egg ½ tsp baking soda
¼ cup warm water 1 ½ cups flour
3 cups rolled oats ½ cup chocolate chips
½ cup raisins (optional)

Cream butter and sugar, salt and vanilla, add egg and beat until well creamed. Add baking soda dissolved in water. Add dry ingredients. Roll into balls and flatten slightly. Bake at 180°C (350°F) for 12 – 15 minutes.

Simple Chocolate Drop Cookies

My Mom has found this exact recipe numerous places by many different people, so I am not sure who came up with it first. :p

Ingredients:

• 2 cups sugar
• 1/2 cup milk
• 1/4 cup cocoa
• 1 stick (1/2 cup) oleo (butter)
• 1/2 cup peanut butter
• 1 tsp. vanilla
• 3 cups quick oatmeal
• nuts (optional)

Directions:

• Boil sugar, milk, cocoa, and oleo for one minute.
• Remove from fire and add peanut butter, vanilla, quick oatmeal, and nuts if you want.
• Drop by teaspoons on waxed paper.
• Let them get hard and then remove them from the waxed paper.

Remember to post your chocolate dessert recipes this week!!!! Have fun!!!!

Tararua Biscuits

These high energy biscuits are standard New Zealand tramping/hiking fare. They don't crumble easily and will last for weeks, as well as being simply scrumptious!

Ingredients:
250 g butter
250 g (1½ c) brown sugar
½ tin (200g) condensed milk
250 g (2 c) flour
190 g (2 c) rolled oats
2 tsp baking powder
45 g (½ c) coconut


Melt butter, sugar and condensed milk together in large pot. Add flour, rolled oats and baking powder. Divide in half. Spread each half onto a greased tray – spread with a knife into 30 X 30 cm square, keeping edges neat and straight. Repeat with the other half.

Cook at 150° C for 10-15 minutes till light to golden brown. Cut each tray into 25 biscuits – 5 X 5.
Gently loosen, move and leave on tray. To harden biscuits a little more, return to oven which has been turned off – leave for another 5-10 minutes.

Options: Add ½ c chopped nuts and/or ½ c currants.

Cinnamon Apple Bars

Ingredients
· 3-4 apples
· 2/3 cup margarine
· 1 cup brown sugar
· 2 eggs
· 1 cup flour
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 2 teaspoons cinnamon
· 1 teaspoon nutmeg
· 1/4 teaspoon ground cloves
· 1 cup rolled oats
· sliced almonds, to garnish (optional)

Directions
Pre-heat oven to 350 degrees F (180 C).
Peel and core apples; dice.
Cream margarine and sugar; add eggs and beat well.
Mix dry ingredients together in small bowl; then add to creamed mixture.
Stir in oats and apples; press into greased 9 by 14-inch pan; garnish with sliced almonds.
Bake for 25-30 minutes.

Cake Mix Oatmeal Cookies

By Hannah

Oven 350 F (180 C)

1 Box of cake mix (note: please don't use chocolate cake mix, I don't know what it is, but they taste like bricks if you use a chocolate mix)
1 Egg
1/3 cup of water
1/4 cup oil
1 cup of Oatmeal

Mix everything together and bake.

Easy Muffins

By Kimberley

Serves: 12
Preparation time: 15 minutes
Great for lunch boxes or morning/ afternoon tea.

Ingredients
1 3/4 cup self-raising flour
1/2 cup milk choc bits
1/2 cup white choc bits
1 1/4 cup milk
75g butter, melted
1 cup Milo
1 egg

Method
1. Combine sifted flour and choc bits in a bowl.
2. Combine milk, butte and Milo. Add to dry ingredients with lightly beaten egg, mix well.
3. Spoon mixture into deep lined muffin pans.
4. Bake 200 degree Celsius for 20-25 minutes.

For an extra surprise place a Caramello square or Rolo in the centre of muffin before baking. I've been using choc buttons instead of bits for mine. And also dark choc instead of milk choc to cut down some of the sweetness. You can alter the recipe slightly to your liking. Have fun!

No-bake Cookies

By Allyssa

INGREDIENTS
1 stick (or 1/2 cup) of butter
6 Tbl. Cocoa (baking cocoa)
1/2 cup of Milk
2 cups Regular Sugar
1 cup crunchy peanut butter*
3 cups Oatmeal
1 Tbl. Vanilla

INSTRUCTIONS
Bring butter, sugar, cocoa and milk just to a rolling boil, Then take it off the heat and add Peanut butter, oatmeal, and vanilla. Mix well. Drop in spoonfuls on a wax paper sheet. Eat when firm and cool. ~ Enjoy!!!

* You can use creamy or crunchy peanut butter but it tends to be better with crunchy.

Chocolate Chip Cookies

By Grace Jasmine

2 Cups of flour
1/4 Cup of sugar
500 g butter
1/4 cup condensed milk
1/4 tsp baking powder
1/2 bag Nestle dark choc chips
1/2 bag Nestle white choc chips

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Melt the butter. Mix with the sugar. Sift in the flour and baking powder and pour in the condensed milk. Squish together with your hands until its a stiff dough that is malleable but holds its own shape. Add extra flour or butter/ condensed milk if necessary. If its way too dry, add an egg. Then add the choc chips. Knead it some more. Roll the dough into small balls. Place them on a tray and press them down with the back of a spoon, and pinch the edges back together to make them look nice. Bake in the oven for 13 minutes, or until golden brown.

Italian Wedding Cookies

by Chelsea McBay

Ingriedients:
1 1/2 cups butter
3/4 cup confectioners sugar, plus 1/3 cup, for rolling
3/4 teaspoon salt
1 1/2 cups finely ground almonds
5 1/2 teaspoons vanilla extract
3 cups all-purpose flour

Directions:
Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar. Yummy!!

The (not-so) Original Neiman-Marcus Cookie Recipe

By Cheri O'Kelley

Ingriedients:
2 cups butter
24 oz. chocolate chips
4 cups all-purpose flour
2 cups brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 18 oz. Hershey bar, grated (Oh! The chocolate! )
5 cups blended oatmeal
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts (optional)

Directions:
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, hershey bar, and nuts (if you so choose). Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees (Farenheit). Notice: This makes 112 cookies, so, unless you have either a huge sweet tooth or a exceptionally large family, I would suggest halving the recipe!

Chocolate Eclair Dessert

By Kaci Jacobs

2 boxes French Vanilla pudding
3 1/2 C. milk 8-9 oz.
Cool Whip
1 box Graham Crackers

Mix first 3 ingredients. Butter bottom of pan & layer crackers & pudding, ending w/ crackers on top. Chill

Frosting
6 T. cocoa
2 T. oil
2 t. wh. corn syrup
2 t. vanilla
3 T. margarine (softened)
3 T. milk
1 1/2 C. powdered sugar

Mix together and spread on chilled dessert.

Molasses Snaps

By Caroline H.

1 1/2 cups Shortening
2 cups white sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp each ground ginger & ground cloves

In mixer on medium speed, cream shortening until smooth. Add egg & molasses until smooth. (Turn mixer down to low.) In separate bowl, mix ALL dry ingredients, stir gently. Scoop dry ingredients into wet mixture, scraping bowl occasionally, until all is blended well. Roll into small balls, roll in white sugar, place on baking sheet. Bake at 375 degrees For 9 minutes or until tops are cracked. Place on wax paper to cool. Enjoy!!

Snickerdoodles

by Amy R. K.

Ingriedients:
• 1/2 cup butter, softened
• 1 cup sugar • 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg • 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

Directions:
Preheat oven to 375 degrees (F). In a mixing bowl, beat the butter on medium speed for about 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until well combined and fluffy, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour with a wooden spoon. Cover with plastic wrap and chill for at least 1 hour (Overnight actually works best). Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool. Enjoy!!

The Ewe's 100% Whole wheat yeast rolls

By Andie

Dissolve 1T yeast into 1 C warm water. Let sit at least 5 minutes. When yeast bubbles, add 2T honey, 3/4 t salt and 1/2 stick melted butter. Stir well. Add to the yeast mixture 1 1/2 C whole wheat flour. Beat w/ electric mixer 2 minutes. Add up to 1 1/2 C additional flour--you want to add as little as possible: add it 1/2 C at a time. If the dough is too sticky, yet holds together in a ball, grease your hands and the dough rather than add flour. Doing it this way will help keep your bread from being too crumbly. Knead gently a few minutes--it doesn't take much. Let sit an hour. Punch down. Knead a few minutes. Shape into rolls (this amount of dough will make 16 rolls for me) and place on cookie sheet. When the rolls are on the sheet, turn on oven to 400 degrees. (I find that the preheat time is just about the right rising time for the rolls.) Once oven is preheated, bake the rolls about 12 minutes. Enjoy! These taste great w/ a slathering of honey butter or Lioness' cinnamon butter.

Ranger Cookies

by Megan Langham

Ingriedients:
1 1/2 c. butter
1 c. granulated sugar
1 c. packed brown sugar
1 tsp. baking powder
1 1/2 tsp. baking soda
2 eggs
2 tsp. vanilla
2 1/2 c. flour
2 c. rolled oats
1 c. flaked coconut
1 c. raisins
1 c. chocolate chips


Directions:
Beat butter 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat till combined. Beat in eggs and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Stir in oats, coconut, raisins, and chocolate chips. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven about 8 minutes or till edges are golden. Cool on cookie sheet about 1 minute. Transfer to a wire rack; let cool. May these cookies lend cheer to your heart and strength to your limbs on whatever path you take!

Lemon bars w/ Lemon Glaze

by Kyrene Denise

Lemon Bars:
1 pkg. yellow cake mix
1 can lemon pie filling
2 eggs

Directions:
Beat the eggs into the cake mix. Then add the lemon filling and stir thoroughly. Pour into a 12x15" pan and bake at 350 for 35 to 40 minutes. It's kinda thick so try to spread it out evenly as best you can.

Lemon glaze:
2 Cups powdered sugar
2 Tbsp.of Lemon Juice

Directions:
Mix the powdered sugar and lemon juice together. If needed add hot water 1 tsp. at a time until somewhat runny. Then pour on top of the bars after they have cooled!