Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (34 page)
Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online
Authors: Gooseberry Patch
Wonder why some recipes call for greased baking sheets, but some don’t? Greasing the baking sheets causes cookies to spread, which for many recipes isn’t desirable. If you’re concerned your cookies might stick to the ungreased sheets, line baking sheets with a piece of parchment paper, which can be found near the wax paper at the grocery store.
Finally…something yummy besides banana bread to make with extra-ripe bananas!
2/3 c. shortening
1-3/4 c. sugar, divided
1 t. vanilla extract
2 eggs
1 c. banana, mashed
2-1/4 c. all-purpose flour
2 t. baking powder
1/4 t. salt
1 c. chopped walnuts
1/2 t. cinnamon
In a large bowl, blend shortening, 1-1/2 cups sugar and vanilla until light and fluffy. Add eggs and beat well; stir in banana. Add flour, baking powder, salt and walnuts; mix well. Cover and chill for at least 30 minutes. Drop dough by teaspoonfuls onto greased baking sheets. Mix together remaining sugar and cinnamon in a small bowl; sprinkle on unbaked cookies. Bake at 400 degrees for 8 to 10 minutes, until golden. Let cookies cool for several minutes; remove to wire racks. Makes 3 dozen.
Make sure baking powder or baking soda still has its “oomph”…stir a teaspoonful into a mug of very hot water.
If it fizzes, it’s OK to use.
A chewy, satisfying cookie…just right for a sack lunch.
1 c. butter, softened
2 c. sugar
2 eggs
2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
2 c. quick-cooking oats, uncooked
In a large bowl, beat together butter and sugar until well blended and creamy. Add eggs; beat until light and fluffy. In a separate bowl, mix together flour, baking soda and salt. Add flour mixture to butter mixture; blend well. Stir in oats. Drop dough by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 8 to 10 minutes. Remove from oven when slightly underdone and not yet golden. Let cookies cool slightly; remove to wire racks. Makes 4 to 5 dozen.
Unless you’re raisin-hating Garfield, you might enjoy adding some raisins to your Prize Oatmeal Cookies. For plump, juicy raisins, cover them with boiling water and let stand for 15 minutes. Drain raisins and pat dry with a paper towel before adding to the cookie dough.
Spread with chocolate frosting…irresistible!
1 c. butter, softened
2 c. sugar
4 eggs, beaten
1 c. all-purpose flour
4 1-oz. sqs. unsweetened baking chocolate, melted
1 t. vanilla extract
1 c. chopped walnuts
In a bowl, blend together butter and sugar. Add eggs; mix well. Stir in remaining ingredients. Pour batter into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 30 minutes. Cool; cut into squares. Makes 1-1/2 to 2 dozen.
Try a plastic knife to cut your next pan of brownies…smooth edges all over!
2 c. milk
3.4-oz. pkg. instant chocolate pudding mix
8-1/2 oz. pkg. chocolate cake mix
1 t. vanilla extract
12-oz. pkg. semi-sweet chocolate chips
Garnish: powdered sugar
Combine milk and dry pudding mix in a bowl; stir just until mixture starts to thicken. Stir in dry cake mix and vanilla. Fold in chocolate chips. Spread batter in a lightly greased 13"x9" baking pan; place on center oven rack. Bake at 350 degrees for 30 to 40 minutes, until top springs back when lightly touched. Let cool at least one hour; cut into squares. Dust with powdered sugar. Makes 1-1/2 dozen.
In chocolate treats, canned pumpkin works well as a fat-free substitute for oil.
EEK! The lady next door left a sack of zucchini on your porch! Quick, turn ’em into brownies!
1-1/2 c. sugar
1/2 c. oil
2 t. vanilla extract
2 c. all-purpose flour
1/2 c. baking cocoa
1 t. baking soda
1 t. salt
2 c. zucchini, shredded
1/2 c. chopped pecans
Mix sugar, oil and vanilla in a bowl; set aside. In a separate large bowl, whisk together flour, cocoa, baking soda and salt. Blend in sugar mixture, zucchini and pecans. Pour batter into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes, until set. Cool; cut into squares. Makes about 1-1/2 dozen.
Love salty-sweet treats? Substitute dark chocolate chips and sprinkle with a bit of kosher salt.
14-oz. pkg. caramels, unwrapped
1/4 c. water
3/4 c. creamy peanut butter, divided
4 c. doughnut-shaped oat cereal
1 c. cocktail peanuts
1 c. milk chocolate chips
1/2 c. butter, melted
Place caramels, water and 1/2 cup peanut butter in a large saucepan. Cook and stir over low heat until caramels are melted. Add cereal and peanuts; stir until coated and spread in a greased 13"x9" baking pan. In a separate saucepan over low heat, melt chocolate chips, butter and remaining peanut butter. Spread over cereal mixture. Cover and chill; cut into bars. Makes 2 to 3 dozen.
You’ll want a tall glass of cold milk with these cookies!
1/2 c. butter, softened
1/2 c. brown sugar, packed
1/2 c. sugar
1 egg
1/2 t. vanilla extract
1 c. plus 2 T. all-purpose flour
1/2 t. salt
1/2 t. baking soda
1/2 c. chopped nuts
1/2 c. semi-sweet chocolate chunks
Blend together butter and sugars in a large bowl until creamy. Beat in egg and vanilla; set aside. In a separate bowl, combine flour, salt and baking soda; mix well and stir into butter mixture. Fold in nuts and chocolate chunks. Drop dough by teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 10 minutes, or until golden. Let cookies cool slightly; cool completely on wire racks. Makes 2 dozen.
Make hand-dipped waffle cones for your favorite ice cream! Dip the top half of waffle cones in melted chocolate chips, then roll them in candy sprinkles or chopped nuts.
Don’t let a rainy day spoil your picnic plans! Enjoy the great indoors by whipping up a pan of these chocolatey treats…no campfire needed.
12 whole graham crackers
1/4 c. butter
16-oz. pkg. marshmallows
12-oz. pkg. semi-sweet chocolate chips
1 c. chopped peanuts
Line a 15"x10" jelly-roll pan with aluminum foil, extending foil over edges of pan. Spray with non-stick vegetable spray. Arrange graham crackers in pan in a single layer; set aside. Melt butter in a large saucepan over low heat. Add marshmallows; stir constantly until melted. Place chocolate chips in a microwave-safe bowl; cook on high setting for 2 to 3 minutes, stirring every 30 seconds, until melted. Add chocolate to marshmallow mixture. Stir to blend; immediately pour onto graham crackers and spread to edges. Sprinkle with peanuts. Cool until set, refrigerating if desired. Lift bars out of pan by aluminum foil “handles.” Cut into squares with a pizza cutter. Makes 2 dozen.
Stoke up a fire in the fireplace for a casual fireside supper. Toast sandwiches in pie irons and make s’mores over the fire for dessert…so cozy!
Makes a monstrously large batch of delicious cookies.
Indulge, then join Garfield for a monster nap!
6 eggs, beaten
1 c. butter
16-oz. pkg. brown sugar
2 c. sugar
2 T. vanilla extract
6 T. light corn syrup
3 c. creamy peanut butter
4 t. baking soda
9 c. quick-cooking oats, uncooked
1-1/2 c. semi-sweet chocolate chips
1-1/2 c. peanuts
1-1/2 c. candy-coated chocolates
In a very large bowl, mix all ingredients in the order listed. Drop dough by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 12 to 16 minutes, until golden. Let cookies cool for several minutes. Remove from baking sheets to wire racks and cool completely. Makes 10 to 12 dozen.