COUCH POTATO COOKIES
Steps:
- Cream together the butter and the sugar. Add flour gradually and stir well. Add vanilla, coconut, butter and lemon extract along with the crushed potato chips. Mix well. Fold in the pecans.
- Drop onto ungreased cookie sheets and flatten with the palm of your hand. Sprinkle with powdered sugar and bake at 350 degrees F. for 8 to 10 minutes. Makes about 3 dozen cookies.
SWEET POTATO PIE COOKIES WITH ORANGE GLAZE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h43m
Yield 24 to 36 cookies
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
- Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans.
- Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing.
- For the glaze:
- Combine the confectioners' sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.
- Cook's Note: If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners' sugar.
CONTEST-WINNING BROWN SUGAR ANGEL FOOD CAKE
Brown sugar makes this moist, tender angel food cake delicious and different. Chunks of chopped toffee give its fluffy frosting some snap. The cake's lovely with a hot cup of coffee.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside., Place oven rack in lowest position. Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 25-30 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For toffee, line a 13x9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside., In a small heavy saucepan over medium-low heat, bring brown sugar and remaining butter to a boil, stirring constantly. Cover and cook 2 minutes. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage). Immediately pour into prepared pan. Sprinkle with chips; spread with a knife when melted. Refrigerate for about 1 hour or until set., Frost cake with whipped topping. Finely chop half of the toffee; press onto cake. Serve with remaining toffee if desired. Store leftover toffee in an airtight container.
Nutrition Facts : Calories 349 calories, Fat 15g fat (9g saturated fat), Cholesterol 15mg cholesterol, Sodium 167mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
BLUE ANGEL BROWNIES
Brownies made in honor of Pensacola's Blue Angels!
Provided by Lynette !
Categories Chocolate
Time 50m
Number Of Ingredients 9
Steps:
- 1. Beat eggs in a large bowl at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add oil, melted chocolate, and vanilla, stirring well to combine.
- 2. Combine flour and baking powder; stir well. Add to the chocolate mixture, beating well at medium speed.
- 3. Stir in 2/3 cup pecans and 1/2 cup chocolate morsels. Spread the batter in a buttered and floured 13 x 9 x 2 inch baking dishl Sprinkle the remaining 1/3 cup pecans and 1/2 cup chocolate morsels on top of the batter, pressing lightly into batter. Bake at 350° for 35 minutes. Let cool in the pan on a wire rack; cut into squares.
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