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No Fail Sugar Cookies

                                                  Posted by Jackie on Cake Central

No Fail Sugar Cookies - NFSC


  • 6 cups flour
  • 3 tsp. baking powder
  • 2 cups unsalted butter
  • 2 cups sugar (white granulated)
  • 2 eggs
  • 2 tsp. vanilla, almond or lemon extract
  • 1 tsp. salt
  1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
  2. Chill for 1 to 2 hours (or see Hint below)
  3. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3" cookies.

HINT: Rolling Out Dough Without the Mess

  • Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.
  • Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
  • Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut.
  • Reroll leftover dough and repeat the process!

Royal Icing

4 cups Powdered Sugar
5 tablespoons meringue powder
6 tablespoons warm water

1 teaspoon lemon extract or juice ( or your favorite extract)
1 tablespoon light corn syrup
Click here for Royal Icing with egg whites.
Click here for Royal Icing with cream of tartar.


Beat powdered sugar and meringue powder together on low and add warm water, 1 tablespoon at a time. Add the extract (vanilla, lemon or almond) and corn syrup. Keep mixing, scrape the bowl if there is powdered sugar that didn't get mixed in. Turn the beater up to medium and beat for 1-2 minutes. You might have to add more water if you are using this frosting to flood . Keep icing covered with plastic wrap at all times.

Here is a royal icing recipe I want to try.
2 lbs. powdered sugar
1 tbsp. meringue powder
2 tbsp. corn syrup
1/2 to 1 cup water



Neiman Marcus Cookie Recipe

(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1- 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees.

New York Crumb Cake

Recipe adapted from comfycuisine

  • 2 Tbsp. canola oil
  • 4 cups all-purpose flour, divided
  • 1/2 cup granulated sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 large egg
  • 1/2 cup milk
  • 2 tsp. vanilla extract
  • 1 cup light-brown sugar
  • 1-1/2 tsp. cinnamon
  • 1 cup (2 sticks) butter, melted and cooled
  • 1/4 chopped walnuts
  • Confectioner's sugar for dusting
Maple Glaze Optional
1/4 powdered sugar
1 to 2 table maple syrup.
Mix together and drizzle on top of coffee cake.

Preheat oven to 350 degrees F. Spray 8 x 8 baking pan with nonstick spray. Set aside. In a medium bowl, sift together 1-1/2 cups flour, granulated sugar, baking powder and salt. In a second bowl, whisk together egg, milk, canola oil and vanilla. Fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan. In a medium bowl,
combining remaining 2-1/2 cups flour, brown sugar and
cinnamon. Pour melted butter over flour mixture and toss
together until large crumbs form. Sprinkle crumbs over batter
Bake for 25 to 30 minutes until a cake tester comes out clean.
Transfer to a wire rack to cool. Dust liberally with
confectioner's sugar. Cut into squares.
Recipe originated here


Rhonda's Amazing Bread Pudding


16 Hawaiian rolls
8 eggs           
1 cup white sugar
1/2 cup brown sugar    
2 cups heavy cream or half and half                        
1 cup milk
1 tablespoons vanilla extract  
1 teaspoon cinnamon  

Topping optional 

3 tablespoon butter
1/4 cup brown sugar
1/4 cup chopped pecans


  1. Slice rolls in half lengthwise; tear the bottom half of roll into pieces.
  2. Layer the torn up pieces evenly in a lightly greased 13- x 9-inch baking dish. Place the tops, crust sides up, over mixture.
  3. Beat together eggs and sugar. Beat in cream, vanilla and cinnamon. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 2 hours. 
  4. Optional  Put all topping ingredients in a bowl and smash together with a fork, then crumble on top of pudding.
  5. Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Serve warm .


Banana Bread TOH

                                   Best Ever Banana Bread
       Recipe from Taste of Home


  1. Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
  2. Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over.
  4. To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.


  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 medium ripe bananas, mashed (1 cup)
  • 1/2 cup canola oil
  • 1/4 cup plus 1 tablespoon buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts                                                                                                                       
  • ****optional 3/4 cup chocolate chips 

  • In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
  • Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf.




 Recipe from Allrecipe


I definitely will make these again, probably as soon as tomorrow.

1 cup water

2 1/2 tablespoons white sugar

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup all-purpose flour

2 quarts oil for frying

1/2 cup white sugar, or to taste

1 teaspoon ground cinnamon


  1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
  2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
  3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
  4. *** I made the churro's a second time and this time I used an old cinnamon container to make a sugar/cinnamon shaker.  I put the churro's in the sugar mixture but instead of dealing with rolling them into the sugar I sprinkled it on.  (so much easier) 

Pillsbury Cream Puffs

I ran out of Churro's, so I pulled out a can of Pillsbury biscuits.

  1. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Cut biscuits into strips. Fry until golden; drain on paper towels.
  2. Combine 1/4 cup sugar and 1/4 teaspoon cinnamon. Roll drained biscuits in cinnamon and sugar mixture or here are 3 other variations~ powered sugar, chocolate glaze and chocolate glazed filled with vanilla pudding. *** How I made my chocolate glaze in a hurry~ I just melted Wilton's Chocolate frosting in the microwave for about 20 seconds.


Candied Bacon Waffles

Recipe Adapted from Penny Candy Studious
I love the bacon!! I could eat candied bacon all day.

4 cups Bisquick
2 2/3 Milk
2 eggs
2 tablespoon oil
2 tablespoon of the cooled bacon grease
9 slices of bacon
1/4 teaspoon cinnamon
1/2 cup brown sugar

Preheat oven to 325. Line a jelly roll pan with aluminum foil. I usually cut the bacon in half, just seems easier to me. Put brown sugar and cinnamon in a bowl, then put a slice of bacon - one at a time, make sure bacon is completely coated. After coating the bacon line the Pan with the bacon. Bake for 30-40 minutes, checking frequently. I flipped the bacon over because it wasn't crunchy enough on both sides.
Follow the direction on the Bisquick box. The only change I made was I replaced 2 of the tablespoon of oil with the bacon grease. Let the bacon cool before gently folding it into the waffle batter.
I sprayed the waffled iron with Pam once and use my 1/3 measuring cup to pour the batter.

*** Because I knew I would have extra batter for tomorrow. I decided not to fold the bacon in the batter instead I crumbled 1 piece of bacon on top of each waffle, after pouring it in the waffle iron. I did this because I didn't know how the bacon would hold up in the batter the next day. I will make the bacon fresh tomorrow.
Serve with warm maple syrup and sprinkle with powdered sugar


Stuffed Bell Peppers

Southwestern Stuffed Bell Peppers

I tasted the meat mixture before baking it and I really thought I wouldn't like it. I almost threw the recipe away, thinking I wouldn't need it in the future. Well, I decided to wait until I tasted the peppers and I am glad I did. This recipe earned its way into my Go To favorites.
My whole family was in agreement and this will be a staple in our household. I would suggest this recipe to anyone that likes stuffed peppers and Mexican food. And please let me know what you think.

A little information about Simply Love Food. She is a devoted Vegan and has so many great recipes. She shares a lot information with her readers and has inspired me to start cooking with turkey. So, the next time I make this recipe I will use turkey, can't wait.

  • 1/2 lb lean ground turkey breast I used 1 lb hamburger
  • 1 cup chopped onions
  • 1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)
  • 1 teaspoon salt
  • 2 cups of cooked rice (any type you like)
  • 3-4 bell peppers, halved and seeds removed
  • 1 can of black beans, drained & rinsed I didn't have any.
  • ½ cup of frozen corn
  • 1 (15 -16 ounce) jar of salsa ( I used a chipotle salsa)
  • 1 Cup Shredded Cheddar Cheese
  • Garnish with these toppings:fresh cilantro, sour cream,sliced avocado
    Step 1. Cook 2 cups of rice
    Step 2. Cut the peppers in half and seed them.
    Step 3. Boil the peppers for about 15 to 20 minutes, if you like them soft.
    Step 4. In a frying pan saute the hamburger, add the taco seasoning,onion, and 1 teaspoon salt.

    Step 5. Add the 16 oz jar of salsa or 2 cups homemade.
    Step 6. Add 1/2 Cup frozen corn I used Trader Joe's frozen grilled corn

    Spoon the hamburger mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven until the cheese has melted.
    Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.

    I hope you try this recipe soon and let me know what you think,
  • 9/13/12

    Not another batch of Bread Pudding


    If you read Rhonda's Saucy Adventures, you know I keep making the Barefoot Contessa's, Croissant Bread Pudding.   Well, today I realized I had a bag of sliced baguette that I couldn't let go to waste.  So, I decided that it was about time I gave Paula Dean's recipe a try.  All I can say is I can't pick one as a favorite.  I love them both equally.  Paula's recipe was too sweet but still so addicting.  So next time I will only use 1 1/14 cups of sugar.  The texture was the best and the brown sugar crumble is a MUST!  I didn't make the sauce because I couldn't handle anymore sugar. 

    2 cups granulated sugar  I will try 1 1/4 cup next time.
    5 large beaten eggs
    2 cups milk
    2 teaspoons pure vanilla extract
    3 cups cubed Italian bread, allow to stale overnight in a bowl
    Crumble Ingredients
    1 cup packed light brown sugar
    1/4 cup (1/2 stick) butter, softened
    1 cup chopped pecans
    For the sauce:
    1 cup granulated sugar
    1/2 cup (1 stick) butter, melted
    1 egg, beaten
    2 teaspoons pure vanilla extract
    1/4 cup brandy


    Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.


    Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

    In another bowl, mix and crumble together brown sugar, butter, and pecans.
    Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
    For the sauce:
    Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

    Doesn't it look like a sponge that absord too much sugar?



    Croissant Bread Pudding

    I make her Rice Pudding once a month and her Croissant pudding twice a year. I would eat the croissant pudding everyday if it wasn't so fattening.

    I was craving bread pudding today so I made the Barefoot Contessa's Croissant Bread Pudding. So far it is the best recipe I have tried. I have had this bread pudding at least 10 times in the last 5 years and wish I could have it once a month. I did make a few Rhondaifications because I had cream in the refrigerator that I didn't want to waste.

    It was a little clumpy on the bottom but that was my favorite part. It was so creamy and sweet, I loved the little bites of custard. The only problem is it looks really bad.

    • 3 extra-large whole eggs
    • 8 extra-large egg yolks
    • 5 cups half-and-half (I used 2 cups cream 3 cups milk)
    • 1 1/2 cups sugar ( I used 1/2 cup raw sugar 1 cup sugar)
    • 1 1/2 teaspoons pure vanilla extract
    • 6 croissants, preferably stale ( I used 7)


    Preheat the oven to 350 degrees F.
    In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
    Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
    *** If you don't want the custard clumps at the bottom of the bowl, add 1 to 2 more croissants.
    For the love of Baking and Cooking with good friends!


    Tortilla Soup

    I decided to make Tortilla Soup with the leftover meat I had from making tamales. 

    4 cups cooked and shredded pork or chicken
    5 cups of water
    1 can black beans
    1 cup frozen grilled corn from Trader Joe's
    2 chicken bouillions cubes
    1 teaspoon cumin
    1 teaspoon coriander
    1 teaspoon garlic salt
    1 teaspoon pepper
    1/2 teaspoon paprika
    2 teaspoon chili powder
    1/3 cup cheddar cheese (in the soup)
    1/2 red bell pepper
    1/2 yellow onion
    4 oz can of diced green chili's
    Salt to taste, remember the tortilla chip are salty.

    Garnish with crushed tortilla chips, cilantro, sour cream,cheddar cheese,  green onions and a lime slice
    For the love of Baking and Cooking with good friends!


    Nestle Toll House Cookies

    Modification made my Rhonda Nelsen


    4 1/2 cups all-purpose flour

    2 teaspoon baking soda

    2 teaspoon salt

    1 cup (2 sticks) butter, softened and 1 cup Crisco Shortening

    1 1/2 cup granulated sugar

    1 1/2 cup packed brown sugar

    2 teaspoon vanilla extract

    4 large eggs

    4 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

    1 cup chopped pecans


    Happy Birthday Leslie

    1 box of Duncan Hines Red Velvet Cake Mix (follow recipe on box)
    I added 2 extra ingredients to their recipe
    **1/4 Cup Ghirardelli unsweetened cocoa
    **1 small container of vanilla yogurt
    1 stick (1/2 cup) Butter softened
    16 oz. cream cheese
    1 1/3 powdered sugar sifted
    1 teaspoon vanilla
    Beat all ingredients until smooth.

    For the love of Baking and Cooking with good friends!



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