Mary Poppins No Bake Cookies Food

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
• Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
• Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.

MERINGUE CLOUDS

Steps:

• Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
• Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn't spill onto the pan.) Bake for 8 to 10 minutes, until the sugar is hot (an edge will begin to brown). Reduce the oven temperature to 250 degrees F.
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
• Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don't refrigerate or store covered or they will lose their crispness.)

NO-BAKE COOKIES

Steps:

• Combine first four ingredients in a large saucepan.
• Place over medium heat, and bring to a boil.
• Boil for 1 minute, stirring constantly.
• Add remaining ingredients, and blend thoroughly.
• Drop rounded teaspoons full onto waxed paper, and let cool at room temperature.

CARAMEL GOLDEN NO-BAKE COOKIES

Steps:

• In saucepan, mix sugar, milk, and butter.
• Boil for one minute, stirring constantly.
• Remove from heat and stir in the remaining ingredients.
• Drop by tablespoons onto waxed paper and let sit for 5-10 minutes or until firm.

MARY POPPINS' NO BAKE COOKIES

Steps:

• Combine all ingredients but quick oats in large saucepan; melt and bring to boil, and let boil for 1-2 minutes.
• Add oats and stir to combine.
• Drop onto sprayed or lined cookie sheets, and let cool.
• Keep refrigerated in an air-tight container.

NO-BAKE COOKIES

Steps:

• In a large bowl, mix together the granola, cereal, raisins, cherries, pecans and pistachios.
• In a large saucepan, combine the brown sugar, corn syrup, peanut butter and vanilla. Heat over medium-high heat, stirring, until it comes to a boil. Pour over the granola mixture, stirring to combine.
• Scoop out the dough, roll into balls with your hands and drop onto parchment-lined baking sheets. Let cool to room temperature.

NO BAKE COOKIES - SUGAR FREE

Steps:

• Bring this to a boil for 1 1/2 minutes butter, splenda, salt, cocoa, milk.
• In large bowl mix oatmeal, peanut butter, vanilla.
• Add boiled mixture, a little at a time until you have the consistency of a drop cookie. Put wax paper on a cookie sheet, use tablespoon to form balls, drop onto wax paper. Put cookies into freezer on the tray.
• After a few hours put them into zip lock baggies. Keep the cookies in the freezer and eat them. You can eat them frozen, or let them defrost a bit.

AUNTIE'S NO BAKE COOKIES

Steps:

• Combine sugar and cocoa in a medium sauce pan.
• Whisk in milk and corn syrup.
• Add butter.
• Cook and stir until mixture has boiled for 1 minute.
• Remove from heat.
• Stir in vanilla, peanut butter, oats, and coconut.
• Allow to cool in pan for 10-15 minutes.
• Scoop out with a cookie scoop and drop onto waxed paper. They will keep their shape.
• Allow to cool completely and store in airtight container.

MOM'S PREACHER COOKIES / AKA NO BAKE COOKIES

Steps:

• Combine margarine, sugar and milk; boil for 3 minutes.
• Remove from heat, add vanilla and peanut butter.
• In large bowl, combine oatmeal and cocoa.
• Add cooled liquid mixture to oatmeal mixture. Stir well.
• When slightly thickened, drop on waxed paper, and cool competely.