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(like Mrs. Field's) |
(like Keebler's) |
(like Reese's) |
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(like Sara Lee's) |
(like Aunt Jemina's) |
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~ 1 cup butter, softened 1/2 cup granulated sugar 1 and 1/2 cups brown sugar, packed 2 eggs 2 and 1/2 teaspoons vanilla flavor 2 and 1/2 cups plain flour 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 and 1/2 bags semi-sweet chocolate chips ~ In large bowl cream butter, sugars, eggs and vanilla. In another bowl sift together dry ingredients. Combine with creamed mixture. Stir in chocolate chips. ~ Shape the dough into golf-ball sized portions and place 2 inches apart on an ungreased cookie sheet. ~ In 350 degree oven, bake for 9 minutes or until edges are light brown. Do not exceed cooking time, as they should be soft in the middle and crunchy around the edges. * Return to KopyKat Menu * Soft-Batch Chocolate Chip Cookies ~ 1 lb. butter, softened 2 eggs 2 tablespoons molasses 2 teaspoons vanilla flavor 1/3 cup water 5 cups plain flour 1 and 1/2 cups granulated sugar 1 and 1/2 cups brown sugar, packed 1 teaspoon salt 1 teaspoon baking powder 1 and 1/2 teaspoons baking soda 6 oz. semi-sweet chocolate chips ~ In a large bowl cream butter, eggs, molasses, vanilla and water. In another bowl sift together dry ingredients. Combine with creamed mixture. Stir in chocolate chips. ~ Shape the dough into 1-inch balls and place them 1 inch apart on an ungreased cookie sheet. ~ In a 375 degree oven, bake for 8 minutes or until light brown around edges. * Return to KopyKat Menu * Peanut Butter Cups ~ 1 cup reduced-fat peanut butter (gives better textured candy) 1/4 teaspoon salt 1/2 cup powdered sugar One 12-ounce package milk chocolate chips ~ Slowly melt the chocolate chips in a double boiler over hot, but not boiling, water. (or pour the chocolate chips into a glass bowl and melt them in the microwave: Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go). ~ Use paper muffin cups, cutting the top half off so that they are shallow. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup, drawing the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the paper muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the muffin tin in the refrigerator so that the chocolate hardens. ~ Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bowl. ~ When the chocolate in the muffin cups has hardened, put the peanut butter mixture into the microwave oven on full power for 1 minute. This will soften up the peanut butter so that it flows easily into the cups. ~ Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, to be added later. Put the candy back in the refrigerator to harden the peanut butter. This should take an hour or so. ~ When the peanut butter filling has hardened, re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. ~ Chill the candy once again to set up the chocolate. ~ Makes 12 pieces * Return to KopyKat Menu * Original Cream Cheese Cake ~ Crust ~ 1 and 1/2 cups fine graham cracker crumbs (11 crackers, rolled) 1/4 cup granulated sugar 1/2 cup (1 stick) butter, softened ~ Filling ~ 16 ounces cream cheese 1 cup sour cream 2 tablespoons cornstarch 1 cup granulated sugar 2 tablespoons butter, softened 1 teaspoon vanilla flavoring ~ Topping ~ 3/4 cup sour cream 1/4 cup powdered sugar ~ Preheat the oven to 375 degrees. ~ Crust: Combine the graham cracker crumbs, sugar and butter and mix well. Press the mixture firmly into an ungreased 9-inch pie plate, pressing flat onto bottom only. ~ Bake for 8 minutes, or until the edges are slightly brown. Remove crust from oven and reduce the oven temperature to 350 degrees. ~ Filling: Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer and mix until the sugar has dissolved. ~ Add butter and vanilla and blend until smooth, being careful not to over mix or the filling will become too fluffy and will crack when cooled. ~ Pour the filling over the crust and bake in 350 degree oven for 30-35 minutes, or until a knife inserted 1 inch from the edge comes out clean. ~ Cool for 1 hour. ~ Topping: Mix sour cream and powdered sugar. Spread this mixture over the top of the cooled cheesecake. Chill or freeze until ready to eat. ~ If you decide to freeze this cheesecake, defrost it for about an hour at room temperature before serving, or if you're in a hurry, you may defrost slices in the microwave oven. Set the microwave on high and heat:
1 slice - 15 seconds
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Back
to... MeMa's Holiday Kitchen
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Table
of Contents
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Kitchen Menu
| Appetizers | Beverages | Soups, Stews & Gumbos |
| Salads | Breads | Main Dishes |
| Vegetables & Casseroles | Candy | Cookies |
| Cakes | Pies | This 'n That |
| KopyKat Recipes |
