Shortcut Cookies Recipe

There is nothing wrong with taking short-cuts when baking. These chewy, moist, and delicious cookies start with a cake mix and are loaded with both white and dark chocolate chips. They are incredibly easy to make. Feel free to adapt with your own additions to the basic recipe.

 

INGREDIENTS:
1 (18.25 ounces) devil's food chocolate box cake mix, dry
1/3 cup vegetable oil
2 eggs, lightly beaten
1/2 cup white chocolate chips
1/4 cup semisweet chocolate chips

PREPARATION:
Using a large dinner fork, combine cake mix with vegetable oil and eggs. Mixture will be thick. Fold in white and semisweet chocolate chips.

Chill dough for 30 minutes.

Preheat oven to 350 F. Line cookie sheets with parchment paper or Silpats.

Scoop dough by the teaspoonful and use your hands to roll and compress into small balls. Place on prepared baking sheet about 2 inches apart. Bake about 10 minutes. Do not over-bake.

Cool on racks. Store leftovers in a covered container.

Yield: about 5 dozen cookies

Note: These are best made small as bite-sized cookies.

 

From Peggy Trowbridge Filippone,

Cool Forest Buttermilk Bars Recipe

1 can (14.5 ounces) pie cherries packed in water (not syrup), drained

1 (18.25 ounces) chocolate cake mix, divided use
1 egg
4 ounces cream cheese
1/2 cup butter, melted (1 stick)
1 cup semi-sweet chocolate chips

2 eggs
1 cup buttermilk
4 ounces cream cheese
1 cup powdered confectioner's sugar
3 Tbsp unsweetened cocoa powder
Powdered confectioner's sugar for topping

Instructions
Put cherries in a strainer to drain. Preheat oven to 350 degrees F. Reserve 1 heaping cup dry cake mix and set aside.

In large bowl, combine remaining cake mix, 1 egg, 4 ounces cream cheese and butter; blend well. Spread batter into bottom of foil-lined 9 x 13-inch baking pan. Sprinkle with chocolate chips and press lightly into batter. Bake for 15 minutes and set aside.

In medium bowl, cream 2 eggs, buttermilk, cream cheese, 1 cup powdered sugar, and cocoa until well blended. Slowly add reserved cake mix, and beat on medium speed until mixture is smooth and thickened (about 3 minutes).

Place drained cherries on paper towels and gently blot dry. Spread cherries evenly over baked crust. Top with batter, and bake for 45 to 50 minutes, until lightly browned on top. Cool completely and cut into bars.

Dust bar tops generously with sifted powdered sugar just before serving as the moisture in the bars will cause the sugar to melt within a matter of hours.

Yield: 24 bars

Peggy's Note: You must love the flavor of cocoa to like these bars. The cherries give a hint of sweet and sour flavor, but the bars are not overly sweet.


Recipe from: Peggy Trowbridge

Angel Lemon Bars

Ingredients:
1 pkg dry angel food mix
1 can of lemon pudding filling
1 8 oz pkg of cream cheese
1 lb. powdered sugar
2 tsp vanilla
1 stick margarine
1 cup nuts finely chopped
Method

Mix the cake mix with the lemon pie filling. Pour into a well greased jelly roll pan Bake at 350 degrees for 20 minutes. Cool. With the remaining ingredients make the frosting and cover the cooled cake. Cut into bar lengths and serve.

By: dinty85

Blueberries and Cream Cheesecake

Ingredients
1-1/2 cups graham cracker crumbs
1-1/2 cups plus 2 tbsp sugar, divided
1/3 cup butter or margarine, melted
3-1/2 cups fresh blueberries, divided
3 tbsp cornstarch, divided
3 (8-ounces) pkgs cream cheese, softened
4 large eggs
1/4 tsp salt
2 (8-ounces) cartons sour cream
1/2 tsp vanilla extract
1/4 cup water

Instructions
Stir together graham cracker crumbs, 1/4 cup sugar and butter. Press mixture evenly in bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 325 degrees F for 9 minutes. Cool.

Process 2-1/2 cups blueberries and 1 tablespoon cornstarch in container of an electric blender or food processor until smooth, stopping once to scrape down sides. Pour into a saucepan. Cook over medium heat, stirring constantly, about 15 minutes or until slightly thickened. Set mixture aside to cool. Cover and chill 1/2 cup mixture for making glaze.

Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in remaining 2 tablespoons cornstarch and salt.

Pour batter into prepared pan. Pour blueberry mixture over batter; gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on a wire rack 20 minutes.

Stir together sour cream, 2 tablespoons sugar and vanilla; spread over cheesecake. Bake at 325 degrees F for 10 more minutes. Cool in pan on wire rack. Cover and chill 8 hours.

Stir together reserved 1/2 cup blueberry mixture, remaining 1/4 cup sugar and 1/4 cup water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in remaining 1 cup blueberries; cool.

Run a knife around the inside of the springform pan to separate the crust from the pan. Remove the sides of the springform pan. Spoon blueberry glaze over cheesecake.

Pumpkin Cake Roll

Pumpkin cake surrounds cream cheese filling in this luscious cake roll.

Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 cup ground nuts
Filling:
1 cup powdered sugar
2 three-oz. packages of cream cheese 4 Tbs. margarine
1/2 tsp. vanilla
Method

Beat eggs on high speed for 5 minutes. Add sugar gradually. Stir in pumpkin and lemon juice. Set aside. Stir together the flour, baking powder, cinnamon and salt. Fold into pumpkin mixture. Spread on greased and floured 10x15 sheet cake pan. Top with ground nuts. Bake at 375 for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll and let cool. Combine powdered sugar, cream cheese, margarine and vanilla. Unroll cake; spread on filling and roll back up. Keep refrigerated.

Banana Cake with Cinnamon Glaze Recipe

This wonderfully moist banana cake is so easy to whip up, you'll want to make it often. The nuts are optional. If you're not crazy about cinnamon, feel free to omit it from the glaze.
INGREDIENTS:
1-1/2 cups flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas
1/2 cup sour cream
1 tsp pure vanilla extract
Cinnamon Glaze:
1 cup confectioners' sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract
1 to 2 Tbsp milk or cream
PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts.
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Stir until evenly mixed.

In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.

Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.

Yield: 24 to 36 servings, depending on cut size

Avocado Holiday Cake

Ingredients
1 egg, slightly beaten
1/2 cup mashed avocado
1/2 cup buttermilk or sour milk
1 cup chopped pecans
1 cup chopped candied cherries
1 cup chopped candied pineapple, optional
2 cups sifted all-purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions
Preheat oven to 350 degrees F. Mix egg, avocado, buttermilk, pecans, cherries and pineapple. Sift together remaining ingredients into a large bowl. Pour avocado mixture into flour mixture. Mix only until flour is moistened. Do not overblend. Pour into a well-greased 9 x 13-inch pan or 3 small 4 x 7-inch loaf pans. Fill slightly more than 1/2 full. Bake 1 hour, or 45 minutes if using small pans. Cool on rack.

Yield: 24 servings
Submitted by: Peggy

Apple Coffee Cake Recipe

Delicious coffee cake goes together fast. Great for breakfast or dessert. Save a lot of time by using canned apple pie filling or feel free to use your own homemade canned apples. Experiment with other fruit pie fillings.
INGREDIENTS:
1/2 cup chopped pecans
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
2 sticks butter, at room temperature
1-1/2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon pure vanilla extract
1 can (20.5 ounces) more fruit apple pie filling
PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease generously with butter.

Stir together pecans, cinnamon, nutmeg, allspice, and 2 tablespoons of sugar in a small bowl.
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Set aside.

Whisk together flour and baking powder in a medium bowl. Set aside.

Cream butter and sugar in a large mixing bowl until well-combined, about 2 minutes. Add eggs, one at a time, beating until light and fluffy. Mix in vanilla extract.

Beat flour mixture into egg mixture one-third at a time until completely blended. Batter will be very thick. Pour batter into prepared pan.

Using a tablespoon, drop apple pie filling evenly on top of batter. Sprinkle pecan mixture on top of apples.

Bake 40 to 45 minutes until center tests done with a toothpick. Cool to room temperature. Lift cake out on the foil and cut for serving.

Yield: 24 to 36 servings, depending on cut size

Almond Coconut Cake Recipe

INGREDIENTS:
12 (.6-ounce snack size) almond coconut candy bars (such as Almond Joy®), cold
2 cups sifted all-purpose flour
1-1/4 teaspoons baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten, at room temperature
1 cup buttermilk, at room temperature
1/2 cup grated coconut
PREPARATION:
Move rack to the lower third of the oven and preheat oven to 325 F. Line a 9 x 13-inch baking pan with nonstick foil.

Chop candy bars into rough 1/2-inch chunks.

Pour into a bowl and place in the freezer until needed.

In a small bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream the butter, brown sugar, and white sugar on high speed until light and fluffy, about 5 minutes. Reduce to medium speed. Add vanilla, then eggs in a steady stream, beating until combined. Alternating between the flour mixture and the buttermilk, mix in one third at a time until incorporated, scraping down sides as needed. Batter will be thick. Fold in 2/3 of the candy bar chunks.

Pour into prepared pan and spread evenly. Sprinkle remaining 1/3 candy bar chunks and grated coconut on top. Bake for about 45 minutes or until toothpick inserted in center comes out clean.

Cool to room temperature. Lift cake out of the pan using the foil. Cut and serve.

Yield: 24 to 36 servings, depending on cut size