Recipe

Toffee Bar Cookie Brittle

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If you like crunchy cookies, you’ll love these! You bake them in a jelly roll pan and then break them into any size pieces you want for a fun and yummy cookie experience.

Ingredients:

1 cup (2 sticks) butter, softened
1 cup white sugar
½ cup brown sugar
2 tsp vanilla extract
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips
8oz/227g chocolate covered toffee pieces (ex. Heath bar, Skor bar, Daim bar)

– Preheat oven to 325ºF/160ºC.
– Line bottom of 17″ x 11″ jelly roll pan with baking parchment. Set aside.
– Cream butter and sugars together.
– Mix in vanilla and salt.
– Stir in flour.
– Stir in chocolate chips and toffee pieces (dough will be quite crumbly).
– Even pour crumbs into jelly roll pan, then press crumbs firmly together into the pan.
– Bake for 30min (brittle should be golden brown and firm to touch).
– Cool in pan on wire rack.
– Break into pieces.

Hello Dolly Squares

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We always make these at the start of the holiday season. They’re really quick and easy and bring back great memories for me!

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Ingredients:

4 tbsp Butter, melted
1 cup Graham cracker crumbs
1 cup Sweetened flaked coconut
1 cup Chocolate chips
1 cup Walnuts
1 can Sweetened Condensed Milk

– Preheat oven to 350ºF/180ºC. Line an 8″ (20cm) square pan with a piece of parchment.
– Mix melted butter and graham cracker crumbs and press into the bottom of the pan.
– Sprinkle the coconut, chocolate chips, and walnuts over the top.
– Evenly drizzle the can of sweetened condensed milk on top and bake for about 30min or until golden brown.
– Cool on wire rack.

Whip Up a Quick and Easy Pumpkin Pie (Libby’s Recipe)

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This is a very easy recipe and works every time. If you’d like to make it a little more homemade, you can always make your own crust and you can puree your own pumpkin.

To make your pumpkin puree, cut a pie pumpkin in quarters, scoop out seeds, place in a large microwave safe bowl with some water in the bottom, cover with cling film, and cook for 15min in mircowave. Once flesh is cooked, puree with food processor or blender. I ususally pass the puree through a sieve to make sure I get a very smooth puree.

Recipe from: https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

INGREDIENTS

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

INSTRUCTIONS

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

How to Make Chewy Oatmeal Chocolate Chip Cookies

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These are nice chewy cookies. If you are looking for a more cakey cookie, use softened butter instead of the melted. If you are looking for a thicker cookie, chill dough before and after scooping into mounds. Chilling helps them to hold their shape better.

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Ingredients:

1 cup butter, melted
1/2 cup white sugar
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon (optional)
2 1/2 cups oats (not quick cooking)
12 oz pkg chocolate chips (or heaped cup)

– Preheat oven to 350ºF.
– Mix together butter and sugars.
– Add eggs and mix well.
– Mix in vanilla extract.
– Stir in flour, baking soda, salt and cinnamon (if using).
– Stir in oatmeal and chocolate chips.
– Chill dough in bowl in fridge for 30 min.
– Scoop out dough into mounds on cookie sheets and bake 15-18 min.
– Cool on wire rack.

How to Make Delicious Little Shortcakes for Strawberries and Cream

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This is a quick and easy recipe for shortcakes. Perfect for strawberries and cream!

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Ingredients:

2 cups flour
1 tbsp baking soda
2 tbsp sugar
1/2 – 3/4 tsp salt
3 tbsp butter, cold
3 tbsp shortening
3/4 cup buttermilk

– Preheat oven to 450ºF.
– Whisk flour, baking powder, sugar and salt in a large bowl.
– Cut in butter and shortening.
– Stir in buttermilk with a fork until just holding together.
– Turn out onto work surface and gently knead a few times to combine.
– Roll or pat out dough to about 3/4 inch thick and cut into desired shapes.
– Bake 12-15 min or until light golden on top.
– Cool on wire rack.

How to Make Sugar Cookies and Decorate with Wilton Color Flow Icing

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This a great sugar cookie recipe for cutting out shapes and decorating. The Wilton Color Flow icing is great for getting a nice smooth finish on the top of your cookies.

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Ingredients:

1 cup Butter, softened
1 cup Sugar
1 tsp Vanilla Extract
1/2 tsp Almond Extract
1 tbsp Milk
1 Egg
1 1/2 tsp Baking Powder
1/4 tsp Salt
3 cups Flour

Method:
– whisk together flour, salt and baking powder in a bowl and set aside.
– mix together butter and sugar until light and fluffy.
– mix egg, extracts and milk.
– stir in flour.
– wrap dough in cling film and refrigerate about 1 hr.
– roll out dough on a floured surface to desired thickness.
– use cookie cutters and cut out shapes.
– bake in a 350ºF for 8-12 min.
– cool on wire rack.

Icing:
– follow directions on Wilton Color Flow container.

How to Make an Banana Upside Down Cake

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This recipe works great with pineapple as well. I usually serve it with some ice cream or whipped cream.

Ingredients:

2-3 bananas
2 sticks butter, softened
1 cup sugar, plus more for dusting
1 1/4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoons salt
2 teaspoons vanilla extract
4 eggs

Directions:

1. Preheat oven to 350 F or 180 C.
2. Grease and sugar an 8″ loose base round cake tin. Line base with baking paper, if not using loose base tin.
3. Peel bananas and cut into even slices. Line bottom of cake tin with banana slices. Set aside.
4.In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
5. In a large bowl, cream butter and sugar together.
6. Mix in eggs, one at a time.
7. Mix in vanilla.
8. Stir in flour mixture until just incorporated.
9. Pour into prepared cake tin and smooth out top.
10. Bake for about 40 min or until toothpick comes out clean.
11. Cool in pan for 10 min and the turn out onto plate.

How to Make My Favourite Chocolate Cupcakes

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This is a great recipe because it uses cocoa, which I always have on hand. It works great as a cake as well and will make a 2-layer 8 or 9 inch round cake.

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Ingredients:

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup buttermilk
1/2 cup cocoa
1 teaspoon vanilla
1 stick butter, softened
2 eggs

Directions:

1. Preheat oven to 350F or 180 C.
2. Line 2 standard cupcake trays with cases and set aside.
3. In a bowl, whisk together the flour, baking soda and salt. Set aside.
4. In another bowl or 4-cup measuring cup, whisk together 1 cup of sugar, buttermilk, cocoa and vanilla. Set aside.
5. In a large bowl, cream together butter and remaining 1 cup of sugar. Mix in eggs, on at a time.
6. Completely stir in 1/3 of the flour mixture and then mix in 1/2 of the cocoa mixture. Next, stir in 1/2 of the remaining flour mixture and then mix in the remaining cocoa mixture. Finally, stir in the remaining flour mixture.
7. Divide evenly into cupcake cases.
8. Bake for about 20min or until toothpick inserted comes out clean.
9. Cool in pan for about 10min and then remove cupcakes to wire rack to finish cooling.

Prize-Winning Peanut Butter Cookies

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This recipe won me 3rd place at my county fair. They have a really nice peanut butter flavor and are easy to make. You can use creamy or chunky peanut butter and vary the size to whatever you like.

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Ingredients:

1 cup granulated sugar
1 cup dark brown sugar
1 cup vegetable shortening
2 eggs, beaten
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons hot water
1 cup peanut butter

Directions:

1. Preheat oven to 350 F/180 C.
2. Mix ingredients in order.
3. Roll into balls, place on baking sheet and press with fork.
4. Bake for 14min or until just lightly golden.

How To Make My Favourite Vanilla Cupcakes With Vanilla Icing

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This video shows you how to make a classic one-bowl vanilla cupcake with a buttercream icing using a Wilton 1M swirl. The icing contains vegetable shortening, so the icing will stay white and doesn’t need to be refrigerated. These easy vanilla cupcake and icing recipes can also be used to make cakes or as a base to add other flavours or food colourings to both the cake and icing.

Vanilla Cupcakes:
2 1/4 cups flour
1 1/2 cups sugar
3/4 cup vegetable shortening
3/4 cup milk
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs
– Preheat oven to 180 C (or 160 C for fan bake).
– Place cupcake cases in pan.
– Measure all ingredients into the mixer bowl fitted with the paddle attachment.
– Mix at low speed until ingredients are combined.
– Scrape down bowl once.
– Mix on high speed until smooth and fluffy (about 2 min).
– Scoop batter into prepared cupcake pans.
– Bake for about 15 minutes or until a toothpick inserted into the cupcakes comes out clean.
– Let cool for 10 minutes in pan before turning out onto wire rack to cool completely.

White Vanilla Buttercream Icing:
1 cup vegetable shortening
4 cups icing sugar
1 teaspoon clear vanilla flavouring
7-8 teaspoons water
– Place vegetable shortening, icing sugar, vanilla and 7 teaspoons of water into the food processor. Mix until icing is spreading consistency and add more water if needed.

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