Dessert – Resplendent Light Church

Recipe: 08 Cake Mix Cookies

January 6, 2014resplendentlightchurch

Cake Mix Cookies
Submitted by Torrie A.

Ingredients:
1 box of cake mix (any)
2 eggs
1/3 C vegetable oil

Directions:
1. Preheat oven to 350 degrees.

2. Mix all ingredients in one bowl until dough forms.

3. Scoop 1 T of dough, coat in powdered sugar and roll into a ball.

4. Place on baking sheet (covered in parchment paper) and press down to flatten dough ball.

5. Bake approximately 8 minutes until fully cooked.

(Optional) Cream Cheese Frosting

Ingredients
1 (8 oz) pack of cream cheese (at room temp)
1/2 C butter (unsalted at room temp)
1 t vanilla extract
2-3 C powdered sugar

Directions
1. Beat cream cheese and butter until smooth and creamy.

2. Mix in vanilla,

3. Slowly mix in powdered sugar to desired thickness.

4. Spread onto cookies and enjoy!

Feel free to modify and interchange ingredients to your liking! Please share your modifications and how you enjoyed this recipe!

Recipe: 07 Neiman Marcus Cookies

January 6, 2014resplendentlightchurch

Neiman Marcus Cookies
Recipe thanks to Helen M. Tanita

Makes 9 dozen (112) cookies

Ingredients:
5 C blended oatmeal
2 C butter
2 C sugar
2 C brown sugar
4 eggs
4 C flour
1 t salt
2 t baking powder
2 t baking soda
24 oz chocolate chips
1 (8 oz) Hershey’s bar, grated
3 C chopped nuts, your choice

Directions:
1. Measure oatmeal; blend in blender to fine powder.

2. Cream butter and both sugars.

3. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and baking soda.

4. Add chocolate chips, Hershey’s bar and nuts.

5. Roll into 2″ balls; place 2″ apart on cookie sheet.

6. Bake at 375 degrees for 10-15 minutes or until lightly browned.

Feel free to modify and interchange ingredients to your liking! Please share your modifications and how you enjoyed this recipe!

Recipe: 06 Sesame & Oatmeal Cookies

January 6, 2014resplendentlightchurch

Sesame & Oatmeal Cookies

Ingredients:
75 g toasted sesame seeds
75 g oatmeal
1 egg
150 g flour
100 g sugar
200 g butter
2/3 t baking soda
2/3 t baking powder

Directions:
Preheat oven to 338 degrees. Mix sugar and butter together and knead. Mix the egg into the batter. Mix the toasted sesame seeds and oatmeal into the batter. Mix the flour, baking soda and baking powder into the batter. Scoop out tablespoons full of batter and set out on a greased/lined cookie sheet at least an inch apart. Bake at 338 degrees for about 30 minutes.

Feel free to modify and interchange ingredients to your liking! Please share your modifications and how you enjoyed this recipe!

Recipe: 05 Melt Away Bars

January 6, 2014January 6, 2014resplendentlightchurch

Melt Away Bars

Preheat oven to 350 degrees, makes 40 bars

Ingredients:
1 egg, separated
2 C all purpose flour
1 C sugar
1 C butter, softened
1 t vanilla
1 C chopped walnuts
Colored sugar

Directions:
1. In a large mixer bowl combine egg yolk and remaining ingredients except walnuts and colored sugar. Blend well with mixer. Stir in 1/2 C walnuts; mix thoroughly. Spread in ungreased 15″ x 10″ x 1″ jelly roll pan.

2. Beat egg white until frothy; spread over bars. Sprinkle with remaining walnuts and colored sugar.

3. Bake at 350 degrees for 25-30 minutes. Cool slightly; cut into bars.

4. Variation: 1/2 C semi-sweet chocolate pieces and 1/2 C peanut butter pieces may be sprinkled over bars immediately after baking. Let stand 5 minutes to form marble frosting. Omit colored sugar.

High altitude adjustment (>5,200 ft) oven temperature 375 degrees.

Feel free to modify and interchange ingredients to your liking! Please share your modifications and how you enjoyed this recipe!

Recipe: 04 Baked Butter Mochi

December 9, 2013resplendentlightchurch

Baked Butter Mochi
Submitted by June S.

Makes one 13 x 9 pan

Ingredients:
1 cube butter, softened (1/4 pound)
1 1/2 cups sugar, or more for a sweeter product
4 eggs
2 tsp baking powder
1 can (13 oz) coconut milk (add enough liquid to total 4 cups)
1 tsp vanilla
4 cups Mochiko (sweet rice flour)

Directions:
Add sugar to softened butter and beat until fluffy. Add eggs one at a time, mixing well. Add vanilla. Add coconut milk mixture gradually and blend well. Add rice flour with baking powder, blend in gradually.

Pour into 13 x 9 glass baking pan. Bake 1 hour and 15 minutes, 350 degrees F or until very light brown and very puffy. If over baked, the edges will be quite crusty – in which case, slice the edges aside and the rest will be fine.

Tips: Canned coconut milk (Shirakiku Brand, Marukai Market) is quite rich and creamy. Trader Joe’s Coconut Milk is thin. I add the Trader Joe’s coconut milk to make 4 C liquid. 1 box of Mochiko holds 3 cups flour. I substitue (1/4 cup Zylitol plus 1/2 cup honey) x 2 for the white sugar. Make sure the honey is warm and runny for ease of blending. ( ) is for the 8 x 8 pan, half the recipe. Also, when making half the recipe, increase the liquid level to 2 3/4 cups.

Blueberry Butter Mochi: Before baking, drop tablespoons of blueberry pie mix (Comstock brand) on the surface of the poured ingredients. Using a table knife, cut through the batch with swirling motions to create a marble-like effect. Use just a few strokes. When the cake is done, the top will be lightly browned, and be very puffy looking. It will deflate when cooled. Slice in desired sizes, typically 4 x 8 = 32, or 5 x 8 = 40

Please share your modifications and how you enjoyed this recipe!

Recipe: 03 Candy Cane/Wreath Cookies

December 9, 2013December 9, 2013resplendentlightchurch

Candy Cane/Wreath Cookies
Submitted by Lori U. H.

Ingredients:
2 1/2 cups all-purpose flour, plus more for dusting the work surface
1 tsp fine salt
2 sticks (8 oz) unsalted butter, at room temp
1 cup sifted powdered sugar
1 large egg
1 tsp almond extract
1 tsp vanilla extract
1/2 tsp red food coloring
granulated sugar, for dusting the cookies (or crushed peppermint candy)

Directions:

1. Heat the oven to 375 degrees and arrange a rack in the middle.
Combine the measured flour and salt in a medium bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar on low speed until combined. Increase the speed to high and beat until light in color and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg, almond extract and vanilla extract and beat on medium speed to combine (the mixture may look curdled). Turn the mixer off, add the reserved flour mixture and mix on low speed until the dough just clumps around the paddle.
Divide the dough in half. Leave half in the mixing bowl and transfer the other half to a small bowl. Add the food coloring to one half of the dough and knead with a rubber spatula until the coloring is evenly incorporated.
Lightly flour a work surface. Pull 12 teaspoon-sized pieces from the red dough, then repeat with the uncolored dough. Using the palms of your hands, roll one piece of red dough, then repeat with the uncolored dough. Using the palms of your hands, roll one piece of red dough into a 4-inch-long rope, dusting the work surface with flour as needed. Repeat with a piece of uncolored dough. Place the two ropes side by side and twist them together. Place on an ungreased baking sheet, curving the top of the cookie to form the hook of a candy cane (alternatively, shape into a wreath round). Repeat rolling and twisting with the remaining pieces of dough.
Bake until lightly browned on the bottom, about 9 minutes, immediately transfer to a wire rack, sprinkle with granulated sugar (or crushed peppermint), and cool completely. Repeat steps 5 and 6 with the remaining dough.

Please share your modifications and how you enjoyed this recipe!