Orange Drop Cookies
Orange Drop Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These sound delicious and comes to me from a very good friend in the US, and her description of these is "They are a light cookie. Not as heavy as I expected. This is now, my favorite." I look forward to making these as well as enjoying them.
Prep Time
30 minutes
Cook Time
8-10 minutes
Prep Time
30 minutes
Cook Time
8-10 minutes
Orange Drop Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These sound delicious and comes to me from a very good friend in the US, and her description of these is "They are a light cookie. Not as heavy as I expected. This is now, my favorite." I look forward to making these as well as enjoying them.
Prep Time
30 minutes
Cook Time
8-10 minutes
Prep Time
30 minutes
Cook Time
8-10 minutes
Ingredients
For the Cookies
For the Glaze
Servings:
Instructions
For the Cookies
  1. Preheat your oven to 200 C (400 F).
  2. In a large mixing bowl, cream together the shortening and sugar until smooth, then add orange juice, zest, and the egg.
  3. Sift together the flour, baking powder, baking soda, and salt (just put that all in a separate bowl and mix it). Now mix that into the wet ingredients. Mix well.
  4. Drop by teaspoonfuls onto an ungreased cookie sheet, and bake for 8-10 minutes. Remove from the oven and cool completely.
For the Glaze
  1. In a mixing bowl, add the Glaze ingredients. Beat together. If glaze is too runny, mix in more powdered sugar, if too thick, add more orange juice a few drops at a time.
  2. Drizzle glaze over the cooled cookies, enjoy.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Pumpkin Orange Cookies
Pumpkin Orange Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These sound really good and pumpkin is very inexpensive. I based this recipe on making the fresh pumpkin yourself, but the canned amount is stated as well for those wishing to use that. On my to cook list.
Prep Time
30
Cook Time
12-15 minutes
Prep Time
30
Cook Time
12-15 minutes
Pumpkin Orange Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These sound really good and pumpkin is very inexpensive. I based this recipe on making the fresh pumpkin yourself, but the canned amount is stated as well for those wishing to use that. On my to cook list.
Prep Time
30
Cook Time
12-15 minutes
Prep Time
30
Cook Time
12-15 minutes
Ingredients
Servings:
Instructions
  1. First thing if not using canned pumpkin is to cook your pumpkin, I steam about 750 to 800 grams of fresh pumpkin until fork tender then peel and mash. Use any method you prefer to cook and mash the pumpkin. If you have a bit more than 2 cups, no problem, no one will complain 🙂
  2. Preheat your oven to 190 C (375 F).
  3. In a large mixing bowl, mix together the flour, baking soda, and salt.
  4. In another large mixing bowl, cream together the butter and sugars until smooth. Then beat in the egg, pumpkin, 2 tablespoons of fresh orange juice, and 1 tsp of grated peel. Mix well until smooth.
  5. Slowly add the flour and mix in until well combined. Stir in the nuts if using those.
  6. Drop by rounded tablespoons on an ungreased baking sheet and bake for 12-15 minutes or until the edges are set.
  7. Place the cookies onto a wire rack and cool completely.
  8. To make the icing, add the powdered sugar to a mixing bowl, and the remaining orange juice and peel, mix until smooth.
  9. Spread about 1/2 teaspoon of icing on each fully cooled cookie.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Vanilla Buttercream Frosting
Vanilla Buttercream Frosting
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a basic buttercream frosting mix from none other than Betty Crocker, this recipe has been used by millions of people over many many years. Frosts 13x9-inch cake generously, or fills and frosts an 8 or 9-inch two-layer cake, or about 12 cupcakes.
Prep Time
10 minutes
Prep Time
10 minutes
Vanilla Buttercream Frosting
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a basic buttercream frosting mix from none other than Betty Crocker, this recipe has been used by millions of people over many many years. Frosts 13x9-inch cake generously, or fills and frosts an 8 or 9-inch two-layer cake, or about 12 cupcakes.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. In a mixing bowl, mix together the butter and sugar, use a heavy spoon or an electric mixer on low speed.
  2. Add the vanilla and just 1 tablespoon of milk. Beat well, and just add additional milk, a few drops at a time, to make a nice and smooth, and spreadable frosting. If frosting is too thick, add milk a few drops at a time, if too thin, add powdered sugar a teaspoon at a time. (This photo is the chocolate variant.)
  3. Frosts 13x9-inch cake generously, or fills and frosts an 8 or 9-inch two-layer cake, or about 12 cupcakes.
Recipe Notes

Low cost.

Variants: 1. Use chocolate flavoring instead of vanilla. 2. Use coconut flavoring instead of vanilla.

Used in Recipe Listed on this Site:
Red Velvet Cake, Made it, GO-TO recipe.

Adapted from an internet recipe.

Cinnamon Roll Bread
Cinnamon Roll Bread
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Excellent flavor! And is a no yeast recipe. I made this on 31 Jan 2018, perfect.
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Cinnamon Roll Bread
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Excellent flavor! And is a no yeast recipe. I made this on 31 Jan 2018, perfect.
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Ingredients
For the Bread
For the Topping
For the Glaze
Servings: loaf
Instructions
  1. Preheat your oven to 180 C (350 F) and lightly butter a bread pan.
  2. In a large mixing bowl, mix together the Bread dry ingredients. In a small bowl, mix together the Bread wet ingredients.
  3. Pour the wet into the dry and mix with a heavy spoon, no need for an electric mixer, easily done with a spoon.
  4. Pour the batter into the prepared bread pan.
  5. In a small bowl, mix together the Topping ingredients. Use a spoon to sprinkle the mixture over the bread batter.
  6. Use a knife to make swirls through the batter to mix it in, about 1/3 deep into the batter.
  7. Bake for 45 to 50 minutes, use the toothpick method to check for done. Insert a toothpick in the center and when it comes out clean, the bread is done.
  8. When the bread is done, remove from the oven, let cool for 15 minutes, then roll out of the pan to a rack to cool completely.
  9. While the bread is cooling, make the glaze using the powdered sugar and adding just a teaspoon of milk at a time to obtain the consistency you prefer.
  10. When the bread is completely cooled, pour the glaze over the top.
  11. Slice, serve, and enjoy.
Recipe Notes

Low cost.

Variant: 1. Add chopped walnuts and or raisins to taste to the batter before pouring into the bread pan, maybe some chopped walnuts on the top after you swirl in the topping.

Adapted from an internet recipe.

Variant provided by Sheila Olson.
United States.

Peanut Butter Sandwich Cookies
Peanut Butter Sandwich Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, and easy with minimal ingredients. On my to cook list.
Servings Prep Time
6 sandwich cookies 10 minutes
Cook Time
12 minutes
Servings Prep Time
6 sandwich cookies 10 minutes
Cook Time
12 minutes
Peanut Butter Sandwich Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, and easy with minimal ingredients. On my to cook list.
Servings Prep Time
6 sandwich cookies 10 minutes
Cook Time
12 minutes
Servings Prep Time
6 sandwich cookies 10 minutes
Cook Time
12 minutes
Ingredients
For the Cookies
For the Filling
Servings: sandwich cookies
Instructions
  1. Preheat your oven to 180 C. Line a baking sheet with parchment paper.
  2. In a mixing bowl, add the sugar and egg and mix until creamy using an electric mixer. Add the peanut butter and mix together well.
  3. Form 1 inch balls of dough, a small ice cream scoop would be ideal, or just use two spoons. Place on the parchment paper, goal is 12 balls.
  4. Slightly flatten each ball with the back of a fork, then again at a 90 degree angle to make the crisscross pattern.
  5. Bake for 12 minutes, remove and let cool for 1-2 minutes on the sheet.
  6. Make the filling by adding the butter and peanut butter to a mixing bowl and beat with a electric mixer until smooth, slowly add in the powdered sugar and beat until smooth. Mix in the milk 1 tablespoon at a time to achieve the desired consistency.
  7. Spread a tablespoon of filling on the bottom side of a cookie, top with another cookie, bottom side on the filling. Repeat for the remaining cookies, serve.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Cinnamon Roll Cake
Cinnamon Roll Cake
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I like cinnamon rolls and this sounds really good! On my to cook list soon!
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Cinnamon Roll Cake
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I like cinnamon rolls and this sounds really good! On my to cook list soon!
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Ingredients
For the Cake
For the Topping
For the Glaze
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  2. Mix the Cake ingredients together except for the butter. Slowly stir in the melted butter and pour into the prepared dish.
  3. Mix the Topping ingredients together until well combined, drop evenly over the cake batter and swirl with a butter knife.
  4. Bake for 28-32 minutes, check for doneness with a toothpick inserted in the center, if it comes out clean, should be done.
  5. Mix the Glaze ingredients and drizzle over the warm cake.
Recipe Notes

Low cost and very common ingredients.

Provided courtesy of good friend, Stephen Connell.
United States.

Cinna-bun Cake
Cinna-bun Cake
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds tasty! This may be the next cake I make.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-30 minutes
Cinna-bun Cake
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds tasty! This may be the next cake I make.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
For the Base
For the Topping
For the Glaze
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  2. Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan.
  3. Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.
  4. While the cake is baking, prepare the glaze and set aside. Remove the cake from oven and glaze while still it's still warm.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Cool Whip Frosting
Cool Whip Frosting
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I remember my Mom making this and using on sponge cake from what I can remember. I have a shortcut for making stabilized whip cream which will have the consistency of Cool Whip but will taste like whipped cream, bonus. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
10 minutes
Prep Time
10 minutes
Cool Whip Frosting
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I remember my Mom making this and using on sponge cake from what I can remember. I have a shortcut for making stabilized whip cream which will have the consistency of Cool Whip but will taste like whipped cream, bonus. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Add the dry pudding mix, powdered sugar, and milk to a mixing bowl. Blend on low speed until blended. Let mixture stand for 3 minutes, then fold in defrosted Cool Whip.
  2. Frost the cake of your choice and keep refrigerated.
Recipe Notes

Shortcuts: Homemade Cool Whip, Chocolate Pudding Mix.

Provided courtesy of good friend, Stephen Connell.
United States.

Chocolate Peanut Butter Pie
Chocolate Peanut Butter Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, I think I gained a few kilos just reading it. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-12 servings 30 minutes
Cook Time
5-7 minutes
Servings Prep Time
8-12 servings 30 minutes
Cook Time
5-7 minutes
Chocolate Peanut Butter Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, I think I gained a few kilos just reading it. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-12 servings 30 minutes
Cook Time
5-7 minutes
Servings Prep Time
8-12 servings 30 minutes
Cook Time
5-7 minutes
Ingredients
For the Crust
For the Filling
Servings: servings
Instructions
  1. This is an 8 ounce package of Cool Whip, that is sold frozen in the US, I cannot recall ever seeing that here, but again I was never looking for it. I have a shortcut listed to make Homemade Cool Whip.
For the Crust
  1. Preheat your oven to 180 C.
  2. Crush the cookies until they are fine crumbs. Pour the melted butter over the top and mix with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the Filling
  1. Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat until smooth.
  2. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Recipe Notes

The cream cheese would cost about 120 Baht/250 grams. The peanut butter will cost about 120 Baht, depends on the brand and quantity you purchase at one time. For 8 servings, this is about 88 cents per serving. For a very sweet dish, very good.

Shortcut: Homemade Cool Whip.

Provided courtesy of good friend, Stephen Connell.
United States.

Texas Roadhouse Butter
Texas Roadhouse Butter
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I have never heard of this, the restaurant chain seems to be huge from central Texas to the east coast. But then again, it has been a while since I was back in the states. Anyways, this sounds good and can be used on dinner rolls, corn on the cob, you get the idea.
Texas Roadhouse Butter
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I have never heard of this, the restaurant chain seems to be huge from central Texas to the east coast. But then again, it has been a while since I was back in the states. Anyways, this sounds good and can be used on dinner rolls, corn on the cob, you get the idea.
Ingredients
Servings:
Instructions
  1. Remove the foil from the butter and place in a mixing bowl to come up to room temperature.
  2. Add the rest of the ingredients when the butter is at room temperature using a hand mixer or electric mixer, mix to your consistency and serve or refrigerate until use. Serve with dinner rolls, corn on the cob, etc.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.