Yield30 cookies

Disney Parks Blog

INGREDIENTS

• 1 cup canola oil
• 2 1/4 cups granulated sugar, divided
• 1/3 cup molasses
• 1 egg
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves

INSTRUCTIONS

1. Preheat the oven to 350˚F.
2. Line two baking sheets with parchment paper.
3. In a large bowl, cream together the canola oil and 1 3/4 cups of sugar with a hand mixer.
4. Add the remaining 1/2 cup of sugar into a small bowl and set aside.
5. Next, mix in the molasses and egg.
6. In a medium bowl, combine the flour, baking soda, ginger, cinnamon, and cloves.
7. Add the dry ingredients to the molasses mixture and stir until the dough is thoroughly combined.
8. Use an ice cream scoop or your hands to mold the dough into two-inch balls.
9. Carefully drop each ball of dough into the bowl of sugar and toss to coat.
10. Place the sugar-coated dough balls two inches apart on the parchment-lined baking sheets.
11. Bake for 10 to 12 minutes or until golden brown. Let cool for five minutes and enjoy!

As many of you know, Christmas is the time for cooking. Especially Cookies. This is a favorite of mine that I tend to put into the gift baskets I make. The worst part of this recipe is trying not to eat too many of the Hershey kisses I have to unwrap for the cookies. Just make sure you don’t eat too many that you have to return to the store for another bag.

Preheat oven to 375 degrees. Remove wrappers from the kisses.

1/2 cup shortening

3/4 cup creamy peanut butter.

1/3 cup granulated sugar.

1/3 cup packed light brown sugar.

1 egg

2 Tbls milk

1 tsp vanilla extract

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1/3 granulated sugar for rolling. I add a sprinkle of cinnamon. Because who doesn’t love cinnamon and sugar? (I place this in a small wide mouth dish for easy rolling.)

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Beat shortening and peanut butter in a large bowl until blended.

Add granulated sugar and brown sugar; beat until fluffy.

Add egg, milk and vanilla extract.

Stir together flour, baking soda and salt.

Gradually beat into peanut butter mixture.

Using a 1″ cookie scoop, shape into balls. Then roll balls in cinnamon/sugar mixture.

Place on ungreased baking sheet.

Bake in preheated oven for 8 to 10 minutes until slightly golden.

Place an unwrapped Hershey kiss into the center of each cookie. Cookie will crack around edges.

Let cool on sheet one minute and remove to a cooling rack.

This is a recipe I usually make when rhubarb is in season. But if you can find rhubarb at any other time, it makes a nice dessert.

Mix together the following ingredients.

1 cup flour

1 tsp baking powder

1/2 tsp salt

3 Tbls cold butter

1 beaten egg

2 Tbls milk

After this is mixed, put it into a greased 9″ pie pan.

Add the following

3 Cups chopped rhubarb. I usually peel the largest stalks as they tend to be tough.

1 – 3 oz. box of strawberry Jello. (You can use sugar free, but if you do, you might want to use 2 boxes to be able to cover all the rhubarb.)

Put the rhubarb into shell and sprinkle the dry Jello mix over the top covering all the rhubarb.

In a small bowl, mix together.

1/2 cup flour

1 Cup sugar

1/2 tsp Cinnamon

1/4 cup melted margarine or butter

Sprinkle this over the top of the pie.

Bake for 50 minutes in a 350-degree oven until the edges and top are golden brown.

This is a great dessert to use up all those apples you picked in the cool autumn weather. If you are like me, you have all sorts of ideas where you will use the apples, so you tend to go home with huge amounts. Then when you get home, you think “what was I thinking? I am never going to be able to use all these apples.” So out comes the peeler and the large pots. And you make applesauce for an army. Well, you can try this dessert and see if maybe you don’t need to make so much sauce.

2 large, firm Apples

2 Tbsp Salted Butter softened.

1/4 Rolled Oats (I use quick oats)

2 Tbls Brown Sugar

1 tsp Cinnamon or Apple Pie Spice

Preheat your air fryer to 400 degrees F. Peel and core apples, Cut in half vertically. Place two chopsticks on the counter or cutting board and place the half apple between them, cut side down. Starting at one end, cut the apple until your knife meets the chopsticks. You will not have cut through the whole apple. And that is good. Repeat until the apple is sliced at 1/8″ intervals. Repeat with remaining halves.

And also spread some over the top of the apples. Place apples on a small piece of aluminum foil making a “boat” without the foil touching each piece of apple. You should have a “boat” for each half apple. Sprinkle chopped uts over top.

Place apple boats in air fryer that has been pre heated. Cook at 400 degrees for 14 minutes, until apples are brown and tender. Let cool 2 minutes and remove from fryer. Serve with whipped cream, cool whip or ice cream.

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If you don’t have an air fryer, I suggest you get one. Or if you prefer to cook in the oven, pre heat your oven to 400 degrees. Bake 1 hour until apples are brown and tender.

This is an easier version of a dump cake. It does not use Crescent rolls or cream cheese. The baking on this will be about the time it takes to cook a regular cake. 40 to 50 minutes in a 350-degree oven.

Spray a 9 x 13-inch baking pan or dish with Pam or lightly greased with Crisco.

Ingredients:

One can of fruit pie filling. You can use any flavor. Cherry, Blueberry, Blackberry.

One box of yellow cake mx

1/2 cup sugar

2 teaspoons of cinnamon

One and 1/2 sticks of unsalted butter sliced into thin 1/4″ pieces.

Directions

Dump in a can of fruit pie filling.

Sprinkle fruit with 1/2 cup of sugar

I sprinkle with a little lemon juice (optional)

I also sprinkle about 2 teaspoons of cinnamon on top of sugar.

Sprinkle one package of yellow cake mix.

Place slices of butter over top of cake mix at random.

Bake for 40 to 50 minutes in a 350-degree oven. Remove and let sit for 10 to 15 minutes.

This is quite sweet, so toning it down with Cool Whip or ice cream is recommended. Ice Cream is always recommended with desserts. And Cool Whip I could eat with a spoon, so why not?

I came up with this recipe to combine a couple of my husband’s favorites. It’s easy and very tasty. The family loves it! It is great with vanilla ice cream!

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Prep Time: 10 mins

Cook Time: 1 hrs

Additional Time: 10 mins

Total Time: 1 hrs 20 mins

Servings: 16

Yield: 16 servings

Ingredients

• cooking spray (such as Pam®)
• 1 (8 ounce) package refrigerated crescent rolls (such as Pillsbury® Grands! Big and Flaky)
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
• 2 teaspoons ground cinnamon, divided
• 1 (12 ounce) can cherry pie filling
• 1 (18.5 ounce) package yellow cake mix (such as Duncan Hines®)
• ¾ cup unsalted butter, cut into 1/4-inch pieces

 

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Spray a 9×13-inch glass baking dish with cooking spray.
2. Unroll crescent rolls into the prepared dish, pinching the seams together.
3. Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.
4. Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.
5. Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 or 15 minutes before serving.

An easier version is to omit the crescent rolls and cream cheese. See the recipe that follows for Blueberry Dump Cake.

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 12

Yield: 1 9×13-inch cobbler

Ingredients

• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 6 large Granny Smith apples – peeled, cored and sliced
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 large egg
• 1 teaspoon baking powder
• ¼ cup water

 

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine 3 tablespoons sugar and cinnamon in a bowl.
3. Layer apples in an ungreased 9×13-inch baking pan, sprinkling each layer with cinnamon-sugar mixture.
4. Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples in the baking pan. Lightly sprinkle water over top.
5. Bake in the preheated oven until topping is golden brown, about 30 minutes.

These aren’t done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.

Prep Time:

25 mins

Cook Time:

15 mins

Additional Time:

1 hrs

Total Time:

1 hrs 40 mins

Ingredients

• 12 vanilla wafers
• 2 (8 ounce) packages cream cheese, softened
• 2 eggs
• 2 tablespoons lemon juice
• ⅔ cup white sugar
• 1 (21 ounce) can cherry pie filling, or flavor of choice

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
3. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
4. Fill each baking cup 2/3 full with cream cheese mixture.
5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

These are great to give away during the holidays! For a pretty presentation, you can top them with any flavor of pie filling. Garnish each one with a Florette of whipped cream right before serving.