| How to Make Delicious and Healthy Bar Cookies: Buttery Almond Shortbread
Bar cookies are not only very tasty, they are easy to make. No baking in a couple of batches, watching that the edges don't brown too much, switching out cookie sheets, etc, but conveniently 1 pan and 1 oven time. When cooled they are easy to cut into bars, serve and/or store. Try this yummy recipe for a quick and easy treat. These Buttery Almond Shortbread Bars are quick and easy to make. Give yourself a half hour to make, bake and set to cool. And another good thing about these cookies is that shortbread makes great cookies for lunchboxes, picnics, etc as they are not messy.These cookies are not only quick and easy but they are made with Splenda blends instead of sugar, allowing them to also fit into the healthy cookie category! |
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Almonds are healthy and should be eaten as part of a healthy diet a couple of times a week. You can feel comfortable offering this cookie to your family, friends, coworkers, fellow church members and others. Be sure to use raw or toasted almonds. You lose the heart healthy benefits of nuts when you add salt or sugar coatings. This recipe is also suitable for diabetics by using the Splenda blend and the almonds. Of course these bars can be made with sugar if you so desire. But why add the extra sugar when they are just as good with the baking blend? This is especially important when making cookies for your children. Let them learn early that foods don't have to be loaded down with sugar to taste good. BUTTERY ALMOND SHORTBREAD BARS
Preheat oven to 350 degrees. Spray a 9 x 13 x 2-inch pan; set aside. In a medium mixing bowl, cream together the shortening, sugar, egg yolk, milk, and almond extract. Add the flour to the mixture and blend together. Spread the mixture evenly into the prepared pan. Add the water to the egg white in a small mixing bowl. Beat the mixture until foamy. Brush the egg white mixture over the surface of the dough. Sprinkle with the almonds, pressing them down gently with your fingertips. Bake at 350 degrees for 18 to 20 minutes or until light golden brown. Cool for 10 minutes before cutting into bars. Enjoy! How to Make Delicious and Healthy Bar Cookies: Buttery Almond Shortbread Related articles: |
Wednesday, January 11, 2012
How to Make Delicious and Healthy Bar Cookies: Buttery Almond Shortbread
Sunday, January 1, 2012
Pumpkin Cheesecake - Fast, Easy and Delicious
| Pumpkin Cheesecake - Fast, Easy and Delicious
Tired of pumpkin pie and want something different? If you have never tried pumpkin cheesecake, you are in for a treat. It is absolutely delicious, fast and easy holiday dessert -- and since I am always pressed for time, I need desserts I can make in a few minutes. It cooks for an hour, but the prep time is next to nothing. Lets' start with the basics. |
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Ingredients: Crust TIMESAVER: 1 9" Graham cracker pie crust (premade from your local store) -OR- 1 1/4 cups graham cracker crumbs 1/2 cup finely ground ginger snap cookies (if you don't have the cookies, substitute with additional graham cracker crumbs and 1/4 teaspoon cinnamon) 1 tablespoon Sugar 1 tablespoons light brown sugar 1 Stick melted butter (salted) Filling 3 packages Cream Cheese (room temperature) 1 can pumpkin puree (15 oz) 1 cup sugar 1 teaspoon pure vanilla extract 3 eggs 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/8 teaspoon ground nutmeg Toppings Whipped Cream or Cool Whip Chocolate Shavings Pecans Directions: Preheat oven to 350 degrees F. Crust - Mix all crust ingredients together in a medium bowl until well blended and coated. Press into a 9" Springform pan about 3/4 the way up the sides. Set aside. Filling - Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Set aside. In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar mixture from small bowl and beat until creamy and smooth (about 1 additional minute or so). Beat in eggs and vanilla, then add pumpkin puree and combine well. Pour into crust and bake for 1 hour. Let cool for 15 minute and refrigerate for about 3-4 hours. When fully chilled, top with whipped cream, chocolate shavings and pecans. That's how it's done! This recipe is simply delicious and presents itself beautifully on your table. If you are pressed for time, just use a premade crust. You can even change it up a little by sprinkling some finely chopped pecans on the bottom of your premade crust to add your own touch. Enjoy. Pumpkin Cheesecake - Fast, Easy and Delicious |
Tuesday, December 27, 2011
Two Easy To Make Delicious Blueberry Dessert Recipes
| Two Easy To Make Delicious Blueberry Dessert Recipes
If you are like many other people today you are getting ready for the holiday season. Celebrating with family and friends is on the agenda for one and all. One of the best things about the holidays is all the wonderful and delicious recipes that people are making to serve for such special occasions. You want to make and serve food and desserts that taste great. So, you may be searching for easy to make recipes that help you save time while you are taking care of all the other details of creating holiday magic for anyone and everyone you know. |
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We have two easy to make delicious blueberry pie recipes that you might like to try. If you are short on time, you might want to make the blueberry sour cream pie. If you have a bit more time on your hands you might want to make this delicious blueberry custard. Recipe for Blueberry Custard Dessert What You Need 2 dozen finely crushed graham crackers 1/3 cup sugar ¼ cup melted butter or margarine 3 beaten eggs 1 package cream cheese 8 ounce 1 teaspoon vanilla 1/3 cup sugar 1 cans blueberry pie filling 1 teaspoon lemon juice 1 container whipped topping How to Make It Preheat oven to 350 degrees Fahrenheit. Prepare a 13x9 inch baking pan with a light covering of cooking spray. Crush graham crackers. Melt butter or margarine. Add the sugar and the graham cracker crumbs to the melted butter or margarine and mix well. Press this mixture into the baking pan and then set aside until needed. Cream together the beaten eggs and cream cheese thoroughly. Add the sugar and vanilla while creaming ingredients together. Pour this mixture over the crumb crust and then place in the preheated oven to bake for about 15 minutes or until it is a light brown along the edges and the center is set. Remove from oven when done and set aside to cool. Add the blueberry and lemon juice and mix thoroughly. Spread this fruit topping over the cooled custard and chill overnight or for at least 8 hours. Add a dollop of whipped topping before serving to your family, friends, or associates. Recipe for Blueberry Sour Cream Pie What You Need 1 large graham cracker pie shell 1 cans blueberry pie filling 1 box jello vanilla instant pudding ¾ cup milk 1 cup sour cream How to Make It Pour blueberry pie filling in graham cracker pie shell. Combine the vanilla pudding with the milk and mix well. Fold in the sour cream and then spread this mixture over the blueberry filling. Place in the refrigerator to chill for about an hour before serving. You may also want to top this dessert with a dollop of whipped topping before serving as a special treat to family and friends. Two Easy To Make Delicious Blueberry Dessert Recipes |
Monday, November 7, 2011
How to Make Delicious Cookies That Are Easy to Ship to Soldiers, Kids at College, Etc
This article contains cookie recipes that are delicious, easy to make, and will pack and mail easily. Whether you are shipping cookies to a member of the military overseas, college students, to others out of town or you just like a good homemade cookie at home, these recipes are perfect for you. Choices include Snickerdoodles or Butter Cookies. Christy, my daughter, used to make the snickerdoodle cookies for her papaw and ship them to him from Texas to Indiana. They are so easy, she made them by herself as a preteen. The butter cookies are iced. If you are shipping them a long distance you may wish to leave off the frosting. If you ship them frosted, be sure your frosting is completely dry before packing. Or you can make into sandwich cookies by frosting one cookie and pressing a second onto the frosting.
CHRISTY'S SNICKERDOODLES
Homemade Cookies Recipe
1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups all-purpose flour
1 tsp cream of tartar
1/4 tsp salt
1 tsp baking soda
2 tbsp sugar
2 tsp cinnamon
Preheat oven to 400 degrees.
Cream shortening, the 1 1/2 cups sugar, and eggs together. Add the cream of tartar, salt, and baking soda; mix well. Stir in the flour and mix well. Mix the 2 tbsp of sugar and the cinnamon together in a small bowl. Roll the cookie dough into small balls and roll balls in the cinnamon sugar mixture. Bake at 400 degrees on a ungreased cookie sheet for 8 to 10 minutes.
BUTTER DROP COOKIES
COOKIES:
1/2 cup butter flavored shortening
3/4 cup sugar
1 tbsp milk
1 egg
1/2 tsp vanilla
1 1/4 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
FROSTING:
1/2 cup butter flavored shortening
1 lb (4 cups) powdered sugar
1/3 cup milk
1 tsp vanilla extract
Preheat oven to 375 degrees. Grease cookie sheets and set aside.
To make cookies:
In a medium mixing bowl at medium speed of electric mixer, cream together shortening, sugar, and milk until well blended. Beat in the vanilla extract and egg.
Mix the flour, salt, and baking powder into the creamed mixture. Drop by tablespoon onto the baking sheets arranging about 2-inches apart. Bake at 375 degrees for 7 to 9 minutes or until lightly browned around the edges. Let cool about 1 minute on cookie sheet then remove to wire racks to cool completely before frosting or decorating.
To make frosting:
Combine shortening, powdered sugar, milk and vanilla extract in a small mixing bowl. Beat at low speed of an electric mixer for about 15 seconds. Scrape down bowl and beat at high speed for 2 minutes or until smooth and creamy.
Enjoy!
How to Make Delicious Cookies That Are Easy to Ship to Soldiers, Kids at College, Etc
For more cookie recipes visit my blog at http://ladybugssweettreats.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com