Icebox Cookies
Icebox Cookies
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Sounds tasty, on my to cook list. These come from a good friend that is an excellent cook. I am looking forward to making these. This can be made ahead and frozen for several weeks before you bake them, just thaw in the fridge for a day or two before baking.
Prep Time
20 minutes
Cook Time
8-12 minutes
Prep Time
20 minutes
Cook Time
8-12 minutes
Icebox Cookies
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Sounds tasty, on my to cook list. These come from a good friend that is an excellent cook. I am looking forward to making these. This can be made ahead and frozen for several weeks before you bake them, just thaw in the fridge for a day or two before baking.
Prep Time
20 minutes
Cook Time
8-12 minutes
Prep Time
20 minutes
Cook Time
8-12 minutes
Ingredients
Servings:
Instructions
  1. Cream together the sugars, butter, and eggs until smooth.
  2. In another bowl, mix together the flour, salt, baking soda, and cinnamon.
  3. Slowly mix the flour mixture with the butter mixture until well combined.
  4. Shape dough into logs, place on wax/parchment paper and roll. Place in the fridge overnight. As an option, you can roll and place in the fridge for up to 3 weeks, just thaw for a few days in the fridge before use.
  5. Preheat your oven to 180 C (350 F), line a baking sheet with parchment paper.
  6. Unwrap the log, slice, and bake for 8 to 12 minutes or until the edges are golden brown.
  7. Let cool for 5 minutes then transfer to a wire rack to cool completely.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Cream Cheese Chocolate Chip Cookies
Cream Cheese Chocolate Chip Cookies
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This comes from a good friend and these sound incredibly good! Certainly on my to cook list, and soon.
Prep Time
20 minutes
Cook Time
10-14 minutes
Prep Time
20 minutes
Cook Time
10-14 minutes
Cream Cheese Chocolate Chip Cookies
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This comes from a good friend and these sound incredibly good! Certainly on my to cook list, and soon.
Prep Time
20 minutes
Cook Time
10-14 minutes
Prep Time
20 minutes
Cook Time
10-14 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper or lightly grease with butter.
  2. Beat together cream cheese, butter, and both sugars until light and fluffy. Add the egg and vanilla and beat some more.
  3. In a separate bowl, nix together the flour, baking powder, and salt.
  4. Slowly mix in the flour mixture, once fully combined, fold in the chocolate chips.
  5. Drop by teaspoons on the baking sheet, leaving 1 inch spacing.
  6. Bake for 10-14 minutes or until set and lightly browned on the edges. Let cool for 5 minutes, transfer to a wire rack to cool fully.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Refrigerator Cookies
Refrigerator Cookies
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This comes from a good friend and they sound delicious! I have not had refrigerator cookies in many many years. On my to cook list for sure. These can be tailored in many ways to make them different each time.
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Refrigerator Cookies
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This comes from a good friend and they sound delicious! I have not had refrigerator cookies in many many years. On my to cook list for sure. These can be tailored in many ways to make them different each time.
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Ingredients
Servings:
Instructions
  1. Cream together the butter and sugar, then add the vanilla, egg, and milk. Mix well.
  2. Stir in the flour until well combined, then mix in the nuts if using those.
  3. Shape the dough into logs and roll in wax/parchment paper. Place in the fridge for 2 hours.
  4. Preheat your oven to 180 C (350 F). Line a baking sheet with parchment paper.
  5. Unwrap the logs and slice thinly and place on the baking sheet.
  6. Bake for 10 minutes or until the edges are golden brown. Let cool for 5 minutes, transfer to a wire rack to cool fully.
To Decorate - Optional
  1. 1. Feel free to dip half of each cookie in melted chocolate and let cool completely. 2 Dip half in melted chocolate then add colorful sprinkles or dots, chopped nuts, shredded coconut, etc. and let cool completely. 3. Drizzle the top with melted chocolate, making patterns, etc, adding sprinkles, etc. and allow to cool completely.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Norwegian Pepper Cookies
Norwegian Pepper Cookies
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As the name suggests, this is Norwegian in origin, and I will give them credit, I would have never thought to use black pepper in a cookie, but they did, and it sounds good. This is also a non egg recipe. On my to cook list.
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Norwegian Pepper Cookies
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As the name suggests, this is Norwegian in origin, and I will give them credit, I would have never thought to use black pepper in a cookie, but they did, and it sounds good. This is also a non egg recipe. On my to cook list.
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Ingredients
Servings: cookies
Instructions
  1. In a mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the cream then mix in the baking soda and a little water, no more than 2 tablespoons (I will verify this).
  2. In another bowl, sift together the flour, cinnamon, pepper, cardamom, and baking powder.
  3. Mix the flour mixture with the wet mixture until a nice dough is formed.
  4. Wrap the dough plastic wrap, tightly, into a log shape about 2 1/2 inches in diameter. Place the dough in the fridge to chill (I will verify the time for this).
  5. Preheat your oven to 190 C (375 F). Lightly grease a baking sheet with butter, or line with parchment paper. Remove and unwrap the dough, slice into thin rounds and place on the baking sheet.
  6. Bake for 6 to 8 minutes. Let cookies cool on a wire rack.
  7. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Fresh Pear Pie
Fresh Pear Pie
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This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Fresh Pear Pie
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This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 230 C (450 F). Place a baking sheet on the bottom rack.
  2. Add the pear slices to a large mixing bowl. Mix together the sugar, flour, nutmeg, and lemon zest and sprinkle over the pears and toss to mix in.
  3. Roll out the first crusts and line a 9 inch pie dish, pour in the pear mixture.
  4. Roll out the second pie crust and place on top of the pie, flute the edge to your preference. Cut a few slits in the top crust.
  5. Beat the egg with a tablespoon of water, brush this on the top then sprinkle some sugar on the top (makes a nice and golden crust to give a sweet crunch).
  6. Place pie on the baking sheet and bake sheet for 10 minutes, then reduce the temp to 180 C (350 F) and bake for another 35 to 40 minutes, or until the crust is golden brown.
  7. Cool for several hours before serving. Serve with whipped topping or ice cream as desired.
Recipe Notes

I will say Fair cost per serving until I can locate fresh pears again.

Shortcut: Pie Crust.

Adapted from an internet recipe. 

Orange Drop Cookies
Orange Drop Cookies
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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
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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.

Apple Cake
Apple Cake
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This sounds really good and was provided by a good friend also living in Thailand, his words: "This cake is so moist and rich and perfect for any time of the year." Sounds like a great cake to me, on my to cook list!
Servings Prep Time
2 9 inch cakes 30 minutes
Cook Time
55 minutes
Servings Prep Time
2 9 inch cakes 30 minutes
Cook Time
55 minutes
Apple Cake
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This sounds really good and was provided by a good friend also living in Thailand, his words: "This cake is so moist and rich and perfect for any time of the year." Sounds like a great cake to me, on my to cook list!
Servings Prep Time
2 9 inch cakes 30 minutes
Cook Time
55 minutes
Servings Prep Time
2 9 inch cakes 30 minutes
Cook Time
55 minutes
Ingredients
Servings: 9 inch cakes
Instructions
  1. In a large mixing bowl, mix together the eggs, sugar, cinnamon, and oil.
  2. Preheat your oven to 180 C (350 F).
  3. Peel, core, and slice the apples. I use an apple corer/slicer, so peel an apple, use the corer/slicer, then slice each piece, add the pieces to the large mixing bowl and stir them in to prevent browning. Repeat for remaining apples.
  4. In another bowl, mix together the flour and baking soda. Slowly mix in the flour mixture into the large mixing bowl until the flour is well combined, highly recommended to use a large sturdy fork to do this.
  5. Pour the batter equally into two 9 inch round cake pans and bake for 55 minutes.
  6. Remove from the oven and allow to cool on a rack.
  7. To serve, place each cake on top of one another and serve with ice cream or whipped topping.
Recipe Notes

Low cost for a great sounding dessert.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Pumpkin Orange Cookies
Pumpkin Orange Cookies
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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
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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.

Sweet Potato Pie
Sweet Potato Pie
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This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Sweet Potato Pie
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Rating: 5
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This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Boil the sweet potatoes whole with skin on until fork tender, about 40 to 50 minutes. Cool them under running water and peel them.
  2. If you are using a bought crust, thaw that out. If making your own crust, go ahead and make while the sweet potatoes are cooking, then line a pie dish with the crust and set aside.
  3. Preheat your oven to 180 C (350 F).
  4. Place the sweet potatoes in a pot and using a potato masher, mash them up well. Add remaining ingredients except for obviously, the crust 🙂
  5. Pour the mixture into the prepared crust and bake for 50 to 60 minutes or until a knife or toothpick inserted in the center comes out clean. As the pie cooks it will puff up then sink down as it cools, perfectly normal.
  6. Allow the pie to cool completely, break out the whipped topping, cut, serve, and enjoy.
Recipe Notes

Low cost.

Shortcut: Pie Crust.

Adapted from an internet recipe.

Crustless Fresh Pumpkin Pie
Crustless Fresh Pumpkin Pie
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. The type of pan used, glass or metal, and size will determine temp and bake time.
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Crustless Fresh Pumpkin Pie
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. The type of pan used, glass or metal, and size will determine temp and bake time.
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Ingredients
For the Filling after the pumpkin is cooked
Servings: servings
Instructions
Dish Size, Type, Temp, and Times
  1. 9 inch round glass pie dish: 160 C (325 F), bake for 55 to 60 minutes.
    10 inch round glass pie dish: 160 C (325 F); bake for 45 to 50 minutes.
    8 inch round cake pan: 180 C (350 F); bake for 45 to 50 minutes.
    9 inch round cake pan: 180 C (350 F); bake for 35 to 40 minutes.
    8 inch square baking pan: 180 C (350 F); bake for 45 to 50 minutes.
    8 inch square glass baking dish: 160 C (325 F); bake for 55 to 60 minutes.
    9 inch square baking pan: 180 C (350 F); bake for 35 to 40 minutes.
    11 x 7 inch glass baking dish: 160 C (325 F); bake for 45 to 50 minutes.
Preparation
  1. First thing to do is prep the pumpkin. I normally just cut a large section from a whole pumpkin and weigh it, if you are over the amount stated by a little, no worries, use that.
  2. Remove the seeds and using a large knife, cut the pumpkin into large pieces.
  3. Place the pieces into a steamer basket in a pot or as I do, in a steamer basket for my rice cooker. Add water to your pot or rice cooker and when boiling, add the basket with the pumpkin. Steam for 20 minutes or so until fork tender. Remove the steamer basket and let the pumpkin cool.
  4. Once the pumpkin is cooled enough to handle, peel the skin off each piece and place the peeled piece in a medium sized pot. Once all the pieces are peeled, use a potato masher and mash the pumpkin, there you just made basically a can of pumpkin 🙂
  5. Preheat your oven according to the size and type of dish or pan you are using from the list above. Light grease with butter the bottom of the dish or pan you are going use.
  6. You should have at least two cups of mashed pumpkin, if you have a little more, use that as well, no one is going to complain. Place the pumpkin mash and the rest of the Filling ingredients into a mixing bowl and whisk together.
  7. Pour the mix into your baking dish or pan and bake for the time specified for the size and type of dish or pan you are using. Check the pie at the minimum time stated, use a toothpick to check doneness. When a toothpick inserted near the center of the pie comes out clean, the pie done. Keep in mind if you used a bit more pumpkin, you may have to bake a few minutes longer.
  8. Remove the pie from the oven and place on a wire rack to cool. Cool for 2 hours then place in the fridge until you are going to serve it.
  9. Serve topped with whipped cream and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.