Svetlana’s Recipes

Ingredients:

-2 tablespoons butter
-1/2 cup peanut butter
-4 cups JET-PUFFED Miniature Marshmallows
-6 cups POST Fruit & Bran with Peaches, Raisins, Almonds Cereal, crushed

1. Place butter and peanut butter in large microwavable bowl
2. Microwave on Medium for 1 minute and stir
3. Add marshmallows and toss to coat
4. Microwave an additional 1-1/2 minutes or until marshmallows are puffed; stir until well blended
5. Add cereal and mix well
6. Press cereal mixture firmly into 9-inch square pan
7. Let stand 1 hour or until firm
8. Cut into 20 bars to serve

Ingredients:

-1 cup husked hazelnuts
-1 cup all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon salt
-8 tablespoons (1 stick) butter, room temperature
-1/3 cup sugar
-1 egg
-1 teaspoon vanilla extract
-4 ounces good-quality semisweet chocolate

1. Preheat oven to 350 degrees F
2. Place hazelnuts on baking sheet. Bake until they’re a shade darker and fragrant, about 10 to 15 minutes
3. Remove from oven and set aside to cool
4. Lower oven to 325 degrees F
5. Place hazelnuts in blender or food processor and pulse to coarse bits and set aside
6. Whisk together flour, baking powder, and salt to blend and set aside
7. Beat butter and sugar together with a wooden spoon until smooth; beat in egg
8. Gradually beat the flour mixture into the butter mixture
9. Add the chopped hazelnuts and mix until distributed evenly throughout
10. Form into cookies and place on greased cookie sheets
11. Bake until firm, about 15 minutes
12. Remove from oven and cool on racks
13. In a saucepan over lowest heat or in a double boiler, melt chocolate
14. Dip 1 end of cooled cookies into melted chocolate
15. Place back on cookie sheet to harden

Ingredients:

-1/2 dried apricots, chopped
-1 apple, cored and grated
-1 1/4 cups Swiss-style granola
-2/3 cup apple juice
-1 tablespoon margarine

1. Preheat the oven to 375 degrees F
2. Place all the ingredients in a large bowl and mix well
3. Press the mixture into a 8 inch round nonstick shallow pie pan and bake for 35-40 minutes, or until lightly browned and firm
4. Score into wedges with a knife and leave to cool in the pan

Ingredients:

-1/2 cup butter, softened
-1/2 cup sour cream
-1 cup white sugar
-2 tablespoons milk
-2 eggs
-2 2/3 cups all-purpose flour
-2 cups rolled oats
-1 teaspoon baking soda
-5 ounces white chocolate, chopped
-2/3 cup raspberry preserves

White Chocolate Glaze
-1 tablespoon butter
-1/2 (1 ounce) square white chocolate
-1 cup confectioners’ sugar
-2 tablespoons milk

1. Preheat oven to 350 degrees F
2. In a large bowl, cream together the 1/2 cup butter and sugar until smooth
3. Blend in the sour cream, 2 tablespoons of milk and eggs
4. Combine the flour, oats and baking soda, gradually stir into the creamed mixture
5. Finally, stir in the chopped white chocolate
6. Drop by rounded spoonfuls onto the prepared cookie sheet
7. Using a finger or your thumb, press a dent into the center of each cookie
8. Fill the dent with a 1/2 teaspoon of raspberry preserves
9. Bake for 8 to 10 minutes in the preheated oven
10. Allow cookies to cool on baking sheet for few minutes

To make the glaze:
1. Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl
2. Cook on high, stirring every 15 seconds until smooth
3. Gradually beat in the confectioners’ sugar and milk until icing is of a drizzling consistency
4. Drizzle over cooled cookies

Ingredients:

-2 cups all-purpose flour
-1 1/2 teaspoons baking powder
-1/4 teaspoon salt
-3/4 cup sugar
-1/2 cup (1 stick) unsalted butter, room temperature
-2 large eggs
-1 cup semisweet chocolate chips

1. Preheat the oven to 350 degrees F
2. Line a heavy large baking sheet with parchment paper
3. Whisk the flour, baking powder, and salt in a medium bowl to blend
4. Using an electric mixer, beat the sugar and butter in a large bowl to blend
5. Beat in the eggs 1 at a time
6. Add the flour mixture and beat just until blended
7. Stir in the chocolate chips.
8. Form the dough into a 16-inch-long, 3-inch-wide log
9. Transfer the log to the prepared baking sheet
10. Bake until light golden, about 30 minutes
11. Place the log on the cutting board
12. Cut the log on a diagonal into 1/2-inch-thick slices
13. Arrange the biscotti cut side down on the baking sheet
14. Bake the biscotti until pale golden, about 15 minutes
15. Transfer to a rack and cool completely

Ingredients:

-1 1/4 cups all-purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-5 tablespoons butter, softened
-1/2 cup granulated sugar
-1/2 cup packed brown sugar
-1 1/2 teaspoons vanilla extract
-1 large egg white
-1/3 cup dried tart cherries
-1/2 cup semisweet chocolate chunks
-2 1/2 tablespoons white chocolate chips
-cooking spray

1. Preheat oven to 350 degrees F
2. Lightly spoon flour into dry measuring cups and level with a knife
3. Combine flour, baking powder, and salt, stirring with a whisk
4. Combine butter and sugars in a large bowl
5. Beat with a mixer at medium speed until well blended
6. Add vanilla and egg white, beat 1 minute
7. Stir in flour mixture, cherries, chocolate chunks, and chocolate chips
8. Drop by level tablespoons onto baking sheets coated with cooking spray
9. Place pans in in freezer for 5 minutes
10. Bake for 10 minutes or until lightly browned
11. Cool on pans 2 minutes
12. Remove from pans and cool completely

Ingredients:

-1/4 cup unsweetened shredded coconut
-1 pound semisweet chocolate, finely chopped
-1 1/4 cups (5 ounces) unsalted roasted cashews, coarsely crushed
-1/2 cup golden raisins

1. Preheat the oven to 350 degrees F
2. Line a baking sheet with parchment paper
3. Spread the coconut on an unlined baking sheet
4. Bake, stirring occasionally, until the coconut is toasted, about 10 minutes
5. Melt the chocolate in the top part of a double boiler set over barely simmering water
6. Remove the insert from the heat
7. Stir in the cashews and raisins
8. Drop the chocolate mixture by tablespoons onto the parchment paper to make about 2 dozen mounds
9. Sprinkle each with toasted coconut
10. Chill until ready to serve

Ingredients:

-1 3/4 cups all-purpose flour
-3/4 cup granulated sugar
-1 tablespoon bakind powder
-2 tablespoons finely grated lemon zest
-3/4 cup coarsely chopped almonds
-2 eggs
-1/3 cup olive oil
-1 teaspoon vanilla
-1/2 teaspoon almond extract

1. In a bowl, mix together flour, sugar, bakind powder, lemon zest and almonds
2. Make a well in the center
3. In another bowl, whisk eggs, oil, vanilla and almond extract
4. Pour into well and mix until a soft, sticky dough forms
5. Divide dough in half
6. Shape into two rolls about 10 inches long
7. Place about 2 inches apart on greased cookie sheet
8. Bake in preheated oven (325 F) for 20 minutes
9. Cool on sheet for 5 minutes, then cut into slices 1/2 inch thick
10. Return to sheet and bake for 10 minutes
11. Turn slices over and bake for 10 minutes more
12. Transfer to wire rack to cool

Ingredients:

-2 cups all-purpose flour
-1 teaspoon baking soda
-1 cup soft margarine
-1 1/2 cups lightly packed brown sugar
-2 large eggs
-2 tablespoons milk
-2 teaspoons vanilla
-2 1/3 cups quick-cooking rolled oats
-1/2 cup mini semi-sweet chocolate chips

1. In a medium bowl, stir together flour and baking soda
2. In a large bowl, using an electric mixer or wooden spoon, beat margarine and brown sugar until light and fluffy
3. Add eggs, milk and vanilla and beat well
4. Stir in flour mixture nad mix well
5. Stir in oats and chocolate chips
6. Drop by tablespoonfuls, about 2 inches apart, onto baking sheets
7. Bake in preheated over for 16 to 18 minutes, or until slightly golden brown
8. Cool on baking sheets for 5 minutes, then remove to rack to cool completely

**Make crisp cookies by cooking them for maximum time suggested or make soft cookies by cooking them for about 2 minutes less than the minimum suggested baking time**

Ingredients:

-1 cup all-purpose flour
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 stick (1/2 cup) unsalted butter, softened
-1/3 cup packed light brown sugar
-1/3 cup granulated sugar
-1/2 teaspoon vanilla
-1 large egg
-1 cup granola (chop clusters if large)
-3/4 cup semisweet chocolate chips (4 1/2 oz)

1. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
2. Whisk together flour, baking soda, and salt in a small bowl.
3. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined.
4. Stir in granola and chocolate chips.
5. Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto 2 ungreased large baking sheets, then pat each mound into a 2 1/2-inch round.
6. Bake cookies, switching position of sheets halfway through baking, until pale golden, about 13 minutes.
7. Cool on sheets 1 minute, then transfer to racks to cool completely.

« Previous Page