Chocolate Jumbles Food

FUDGE JUMBLES (CHOCOLATE COOKIE BARS)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, brown sugar, 1 cup margarine, eggs, 2 teaspoons vanilla extract, and 1 teaspoon baking soda together in a bowl until combined. Stir in oats. Press 2/3 the mixture into the bottom of the prepared pan.
• Melt butterscotch, chocolate chips, and 2 tablespoons margarine in a saucepan over medium heat. Stir in condensed milk and 2 teaspoons vanilla extract until smooth. Pour into the baking pan; crumble remaining oat mixture on top.
• Bake in the preheated oven until set, about 25 minutes. Cool for at least 10 minutes. Cut into squares.

JUMBO CHOCOLATE CUTOUTS

Steps:

• Beat shortening and cocoa until blended. Beat in molasses, sugar and eggs. Beat in coffee. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into molasses mixture. Dough will be very soft. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a well floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake until edges are set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. Decorate as desired with confectioners' sugar.

CHOCOLATE JUMBLES

Steps:

• Preheat oven to 350 degrees.
• Grease two cookie sheets or lime them with Silpat.
• In a large bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
• Cream the butter and sugar in a large bowl.
• Add the eggs and vanilla; mix and scrape down the sides of the bowl.
• Add the flour mixture and mix until it is just combined.
• Add the white chocolate chips and pecans.
• If the dough is too stiff, wet your hands and finish mixing by hand.
• Using two tablespoons, drop the cookie dough onto the cookie sheets; use an ice cream scoop if you have one.
• Wet it with warm water between scoops so the dough falls out easily.
• Press the dough balls down gently with your fingertips.
• Bake the Jumbles for 20 minutes.
• The cookies will be soft when they come out of the oven; do not overbake them.
• Cool them on the cookie sheets for 5 minutes and remove the cookies to a wire rack to finish cooling.

GRANDMA WOLCOTTS CHOCOLATE JUMBLES (1912)

Steps:

• Mix soda into molasses then add brown sugar, eggs cinnamon, and cloves.
• Melt lard, butter and chocolate, then add to mixture.
• Sift in flour gradually, until stiff.
• Refrigerate to make dough hard and easy to roll.
• Roll out dough on floured surface until about 1/4 inch think.
• Cut using a "jumble cutter" (great grandma use to have these custom made) or cut ino 4 inch circles with a 1 inch hole in the middle. You can also use cookie cutters.
• Bake on ungreased cookie sheets for 7-9 minutes in 350 degree oven. The cookie edges will start to turn brown.
• Make a frosting with water and powdered sugar and frost cookies.
• Tip: If cookies dry out, place the heal of a piece of bread in the storage container.

CHOCOLATE JUMBLES

Steps:

• Add hot water to cocoa and soda. Let stand while preparing other ingredients. Cream shortening, adding sugar gradually. Add beaten egg yolks, molasses and cocoa mixture. Sift spices with flour and add. Roll soft as possible. Cut with cooky cutter. Bake in hot oven. Egg whites may be used to make icing for cookies. Note: Hot oven is 350 - 400℉ (200℃).

CHOCOLATE CHIP JUBILEE JUMBLES

Steps:

• Mix all ingredients except flour and chocolate chips in mixing bowl. Can be done by hand or with electric mixer. Add flour 1/2 cup at a time. Dough will get stiff and sticky.
• Once mixed, add chocolate chips and mix through. Drop by Tablespoonful on ungreased cookie sheet and bake at 350 degrees for 10-12 minutes.

TRIPLE CHOCOLATE OATMEAL JUMBLES

Steps:

• Preheat oven to 350.
• Place margarine in large microwavable bowl; cover loosely with waxed paper.
• Microwave on high for 30 seconds or until melted.
• Cool slightly.
• Add remaining ingredients.
• Stir until well blended (dough will be very stiff) Drop dough by level 1/4 c, two inches apart onto ungreased cookie sheets.
• Flatten slightly.
• Bake 13-17 minutes, just until set.
• Do not overbake.
• Centers should be soft.
• Let stand on cookie sheet 1 minute.
• Transfer to wire rack to cool completely.

SUPER CHOCOLATE CHUNK JUMBLES

Steps:

• Heat oven to 350°F.
• Beat butter and sugars in large bowl with mixer on medium speed until light and fluffy. Dissolve coffee in egg; beat in egg mixture and extract. Mix in flour, baking soda and salt. Stir in remaining ingredients.
• Drop rounded tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until golden brown. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

WHITE CHOCOLATE-PEPPERMINT JUMBLES

Steps:

• Combine first 4 ingredients in a 6-quart slow cooker.
• Cook, covered, on LOW for 1 hour, 30 minutes or until vanilla bark and chocolate look very soft.
• Uncover and stir until smooth.
• Stir in pretzels, crackers, and crushed peppermint candies.
• Drop candy by heaping tablespoonfuls onto wax paper.
• Let stand 1 hour or until firm.

JUMBLES

Steps:

• Grease two baking trays. Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the butter or margarine with a wooden spoon until soft, but not oily. Add the sugar, and continue beating until light and fluffy. Beat in the egg. Sift and add the flour. Add in the grated lemon rind and the almonds.
• Form the mixture into three rolls, each about 1/5 inch wide. Cut these into 4 inch long pieces, and form them into 'S' shapes.
• Place on baking trays. Bake for about 12 minutes, or until risen and pale brown. Cool for a few minutes, then transfer to a wire rack.

CHOCOLATE JUMBLE COOKIES

Steps:

• Preheat oven to 350°F. Melt margarine in large bowl, cool slightly. Add all remaining ingredients, stir until well blended -- dough will be very stiff.
• Drop dough by level 1/4 cupfuls 2 inches apart onto cookie sheets. Flatten slightly.
• Bake 13-16 minutes, just until set. Do not over bake -- centers should be soft. Let stand 1 minute. Remove to wire racks and cool.

SOFT MOLASSES JUMBLES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine molasses and buttermilk. Combine the dry ingredients; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Stir in raisins and chocolate chips., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to a wire rack.