LORIWHIP's profile page
Recipes
Chocolate Magic Cake
By LORIWHIP
Preheat oven to 325 F degrees
- 4 eggs, at room temperature and separated
- 1 tbsp water
- 3/4 cup sugar (150 g)
- 1 stick of butter (125 g), melted
- 6.5 tbsp all purpose flour (65 g)
- 6 tbsp cocoa powder (50 g)
- 2 cups milk (500 ml), warmed up
- pinch of salt
- 1 tsp vanilla extract
- 1 tsp vinegar
Reeses peanut butter- no bake bars
By LORIWHIP
1. Combine all ingredients, except chocolate chips in a medium sized bowl
- 1 cup salted butter (melted)
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1 3/4 cup powdered sugar
- 1 cup peanut butter
- 1/2 tsp. vanilla
- 1 (11 oz) bag milk chocolate chips
PORCUPINE MEATBALLS
By LORIWHIP
MIX FIRST 5 INGREDIENTS AND FORM INTO MEATBALLS PLACE IN GREASED CASSEROLE DISH MIX CAN OF SOUP & WATER AND POUR OV
- 1 1/2 LB GROUND BEEF
- 1/2 CUP UNCOOKED RICE
- 1 T. ONION MINCED
- 1 t. SALT
- 1 t. PEPPER
- 1 CAN TOMATO SOUP
- 1 CUP WATER
RICE PUDDING
By LORIWHIP
ADD FIRST 3 INGREDIENTS AND BOIL DOWN ADD MILK AND SIMMER TIL VOLUME IS ABOUT HALF
- 2/3 CUP REGULAR RICE
- 1 CUP WATER
- 1 T. BUTTER
- 5 CUPS MILK
- 2 EGGS
- 1 t. SALT
- 1/2 TO 3/4 CUP SUGAR
- 1 t. VANILLA
CHOCOLATE PEANUT BUTTER RICE KRISPIE COOKIE
By LORIWHIP
BOIL SUGAR & CORN SYRUP TIL BUBBLY ADD PEANUT BUTTER AND BRING TO A BOIL REMOVE FROM HEAT & ADD RICE KRISPIES MIX W
- 1 CUP SUGAR
- 1 CUP CORN SYRUP
- 1 CUP PEANUT BUTTER
- 6 CUP RICE KRISPIES
- 1 CUP CHOCOLATE CHIPS
- 1 CUP BUTTERSCOTCH CHIPS
Toffee Pretzel Bark
By LORIWHIP
1) First, line an 10x15 baking sheet with aluminum foil and spray with Pam
- 1 cup Butter
- 1 cup Brown Sugar
- mini pretzels (the crossed ones!) - enough to line an 10x15 baking sheet
- 2 cups of Chocolate Chips (*or 16 oz of chocolate)
- sea salt, for sprinkling on top
INGEBORG PASTRIES
By LORIWHIP
DISSOLVE SUGAR, SALT & YEAST CAKE WITH FORK SET 18-20 MIN ADD NEXT FOUR INGREDIENTS AND STIR JUST TIL MIXED REFRIGE
- 2 T. SUGAR
- 1 t. SALT
- LARGE CAKE OF YEAST (MAY SUBSTITUTE CAKE YEAST WITH 2PKS OF DRY & 1/4 CUP WARM WATER)
- 2 EGGS BEATEN
- 1 CUP COLD MILK
- 3 CUP FLOUR
- 1 CUP OLEO (SHORTENING)
- 2 CUP CONFECTIONERS SUGAR
- 2 t. MILK
- 1 t. ALMOND FLAVORING
Toffee, Peanut Butter and Caramel Cookie Bars
By LORIWHIP
Preheat oven to 350 degrees
- 12 Tablespoons salted butter
- 2 c light brown sugar
- 1/2 c creamy peanut butter
- 2 eggs, room temperature
- 1 Tablespoon vanilla
- 2 c flour
- 1 c old fashioned oats
- 2 1/2 tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips
- 1 cup Reese’s peanut butter chips
- 1 cup Heath toffee bits
- Caramel Filling
- 11 oz bag Kraft caramel bits (or unwrapped caramel squares)
- 14 oz can sweetened condensed milk
- 4 Tablespoons butter
Soft & Chewy Sugar Cookies
By LORIWHIP
1. Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees
- 2 cups unbleached all-purpose flour (10 ounces), preferably Pillsbury or Gold Medal
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 16 tablespoons unsalted butter (2 sticks), softened but still firm (60 to 65 degrees)
- 1 cup granulated sugar (7 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces), for rolling dough
- 1 tablespoon light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
OATMEAL COCONUT CHOCOLATE CHIP COOKIE
By LORIWHIP
CREAM TOGETHER BUTTER & SUGARS TIL FLUFFY ADD VANILLA & EGG AND BEAT SIFT TOGETHER DRY INGREDIENTS AND MIX STIR IN ...
- 2 CUP BUTTER
- 2 CUP BROWN SUGAR
- 2 CUP SUGAR
- 2 t. VANILLA
- 4 EGGS
- 3 CUP SIFTED FLOUR
- 2 t. SALT
- 2 t. BAKING SODA
- 6 CUP OATMEAL
- 1 CUP COCONUT
- 1 CUP CHOCOLATE CHIPS