Sunday, May 13, 2018

Vintage coffee cookie recipe

Original recipe card

I'm not sure exactly how old of a recipe this is. However, since it is hand-written, on an index card and used shortening, it appears to be pretty old.

I found a stack of hand-written recipes inside of a free cookbook I found in a bin of free books outside of a second-hand bookstore, years ago. What a score! The following recipe is a recipe from that stack... (I have re-written this recipe to make it easy to understand and make.)

Coffee Cookies

  • 1/2 cup shortening
  • 2/3 cup sugar
  • 2 Tbsp instant coffee granules
  • 1 egg
  • 3/4 cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 1/2 cup nuts, chopped*

Pre-heat oven to 350*.
Line cookie sheet with non-stick foil.
Cream shortening, sugar and coffee, until light.
Add egg, flour, salt, vanilla and nuts.
Spoon by teaspoonfuls onto cookie sheet.
Bake 10 to 12 minutes (tops will appear dry).
Cool and store in an air-tight container.

*Walnuts make a good choice for this recipe

Triple chocolate chip espresso Oreo cookies

Butter cookie sticks

New Jersey coffee cake cookies

Monday, May 7, 2018

4 Vintage Duke Energy Recipes (plus a bonus apple crisp recipe)

Is anyone else fascinated with vintage recipes? 

The following recipes came out of an old Duke Energy cookbook which was compiled from recipes right here in North Carolina! I got the cookbook for free in a big box that was placed outside of a local book shop.

Fancy fruit dip
  • 1 cup sour cream
  • 3-4 tbsp fruit preserves, flavor of your choice
  • ½ cup shredded coconut
Mix all ingredients together.
Refrigerate until ready to serve.
Serve with melon, strawberries, pineapple chunks, apples and any other fruit of your choice.
This “fancy dip” can also serve as a cookie dip!
Try serving with large marshmallows, graham crackers and/or vanilla wafers in addition to or in place of your fruit.

Fruity punch
  • 1 bottle of apple juice
  • 1 can pineapple juice, sweetened
  • 1 liter of orange soda
  • 1 box strawberry Jello
Prior to making punch, place juices and sods in refrigerator overnight.
Mix all ingredients and stir to combine.

Tips: You can purchase an extra bottle or can of juice and make ice cubes in ice cube trays with the extra juice. Place juice cubes into punch after combining ingredients and prior to serving.

You can also add vanilla ice cream or sherbet to the punch just before serving.

Easy raisin bread 
  • 2 cups flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 -2 tsp cinnamon
  • 1 cup raisins
  • 1/3 cup butter
  • ½ cup sugar
  • 2 eggs
  • ¾ cup milk
  • cooking spray and cinnamon sugar
Preheat the oven to 350*.
Spray loaf pan with cooking spray and thinly coat with cinnamon sugar.
In a large bowl mix together: flour, baking powder, salt and cinnamon.
Set aside.
In mixer, cream butter and sugar.
Add eggs and beat well.
Take turns mixing flour mixture and milk into creamed mixture in mixer.
Add raisins.
Pour into prepared loaf pan. You can also use 2 loaf pans for smaller loaves of bread.
Sprinkle cinnamon sugar over the top of the loaf/loaves.
Bake for 40 minutes and test for doneness by inserting a butter knife into the center of the loaf. If it comes out clean, it is ready to take out. If it comes out with unbaked batter on it, bake in increments of 5 minutes until inserted knife comes out clean.

Orange muffins
  • 2 tbsp butter
  • ½ cup sugar
  • 1 egg
  • 2 tbsp grated orange rind
  • ¼ cup orange juice
  • ¼ cup milk
  • 1 cup flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
Preheat oven to 400*.
Spray muffin pan with cooking spray.
Cream butter and sugar.
Add eggs.
Stir in rind, juice and milk.
Add flour, baking powder and salt.
Fill each muffin tin 2/3 full.
Bake for 20 minutes. 

Cherry danish recipe 

Apple pie dessert pizza recipe

Super simple brownie recipe

Sunday, May 6, 2018

Simple kitchen tips to save time and money...
Saving time and money are pretty high on most of our priority lists these days! Save a few seconds here and a few cents there...

Before eating a lemon, lime or orange, grate the peel and let it dry. You can use it later in cookies and cakes. Store air-tight in a jar.

If a recipe calls for less evaporated milk than what is in an entire can, use the left over milk for your morning coffee.

Use up your pickle juice... Use it to make homemade salad dressings in place of vinegar or in stuffed eggs in the place of mustard.

After you crimp the edges of your pie crust, with your fingers, lift it up so it does not touch the rim of the pie plate. This will make slicing much easier.

If you need to decorate your cookies in a pinch, put white sugar in a bowl or small glass jar. Add a few drops of food coloring and stir or shake (if in a jar). Sprinkle over your cookies. If you have small jars, you can make up several batches in different colors and keep them on the pantry.

For left over whipped cream, add 2 tbsp. of cocoa powder, pumpkin pie spice or instant jello and whip slowly to combine. Use on pies or in your cup of coffee, tea or hot chocolate. You can also use it for dipping fruit.

By using these simple tips, in addition to saving time and money, they will also eliminate wasting any food. Have fun being frugal and economical :)

Best pie crust tips ever!

7 tips and tricks to better coffee...

10 time saving tips to making the parent life easier

How to order coffee...

Monday, January 1, 2018

Triple chocolate chip espresso Oreo cookies...Yup!

Chocolate, coffee and cookies all go hand in hand! My love of all three helped me come up with this addictive cookie recipe.
I will be surprised if you are able to eat just one!

Triple chocolate chip espresso Oreo cookie recipe

  • 1 cup butter, room temp
  • 1/4 cup sugar
  • 1 cup brown sugar
  • 2 tsp coffee extract
  • 2 tsp espresso powder
  • 2 eggs, large
  • 2 1/2 cups flour
  • 1 tsp baking soda, heaping
  • 1 cup mini chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/4 cup white chocolate chips
  • 15 Oreo cookies, crushed

Preheat oven to 350*
Line two cookie sheets / jelly roll pans with non-stick foil.
Add Oreo's into a plastic zip top bag and crush by rolling with rolling pin.

Cream butter, sugars, extract and espresso powder.
Add eggs.
Add flour, 1/2 cup at a time. Add baking soda.
Mix in crushed cookies.
Add chips.
Mix to combine.

Spoon by tablespoonfuls onto prepared sheets.

Bake for 10 minutes.
Ovens vary, start checking at 8 minutes. Cookies may bake for up to 12 minutes, depending on your oven.

Triple chocolate chip espresso Oreo cookies!
Time for new cookie you go!

Saturday, December 23, 2017

Make these cookies in a flash...semi-homemade cookies

Sometimes we need something sweet and we need it quickly. Check out these two semi-homemade cookie recipes.

These recipes are perfect for last minute Holiday treats, birthday parties or for a busy weekend. They also make perfect gift ideas!

Semi-Homemade Double Chocolate Chip Almond Latte Cookie Recipe

1 bag Betty Crocker Snack Sized chocolate chip cookie mix
Butter and Water, per directions on the bag
2 tsp cocoa powder
1.5 tsp instant coffee granules
1 handful chocolate chips
1 handful slivered almonds

Pre-heat oven to 375*.
Line a cookie sheet with no-stick foil.
Combine all ingredients together in a large bowl and drop with a teaspoon onto prepared cookie sheet.
Bake for 10-13 minutes.
Check after 10 minutes and put back in for up to 3 more if needed.

Peanut Butter Cup Mocha Brookie Recipe

12 Peanut butter cups
1 bag chocolate chip cookie mix, add 2 tablespoons of instant coffee to cookie batter
1 box brownie mix, add 1 tablespoon of instant coffee to brownie batter
½ cup chocolate chips
Eggs, water and oil, as directed by bag and box mixes

Pre-heat oven to 350*.
Spray a muffin tin with cooking spray.
Add a tablespoon of cookie dough into the bottom of each prepared muffin cup.
Press dough to fill bottom of each cup.
Add peanut butter cup, top side down, into each muffin tin, on top of the cookie dough.
Spoon brownie mix on top, being sure each muffin tin is no more than ¾ of the way full.
Bake for 20 minutes.

Get your cookie sheets here...

Thursday, December 21, 2017

Super simple brownie mixer required!

My favorite baking recipes are the ones that do not require a mixer! Less to clean up and quiet to make if you have sleeping children.

Here is my super simple brownie recipe. You can always dress these up by icing them or topping them with jam or berry pie filling. If you prefer a savory brownie as opposed to a fruity one, you can mix equal parts peanut butter and powdered sugar together and top them with that...boom! Reese's topped brownies.

Deanna's Easy Brownie Recipe
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 4 ounces chocolate chips, semi-sweet
  • 5 Tbsp margarine or butter
  • 1/2 tsp vanilla extract OR coffee extract
  • 1/2 cup flour, heaping
  • pinch of salt
Preheat oven to 325*.
Line an 8x8 baking dish with no-stick foil.
Cream sugars and eggs.
Melt margarine/butter and chips together in microwave for 30 seconds. Stir. Add extract. Stir.
Mix chocolate mixture and egg mixture together.
Pour into pan.
Bake 45 to 50 minutes.

TIP: To cool brownies quickly, remove them from baking dish by lifting out by foil. Be careful as they will be hot. Place onto cutting board. Place entire board, brownies still in foil, into the fridge and cool until easy to cut.

Chocolate Icing Recipe

  • 1 cup powdered sugar
  • 2-3 Tbsp cocoa powder
  • Milk

Add sugar and powder into a bowl and add milk until a thick but spreadable icing forms. Spread over cooled brownies prior to cutting.

Get your cocoa powder here...

Wednesday, December 20, 2017

Crunchy and cheesy green bean casserole...oh, my!

Green bean casserole is an important Holiday side dish in many homes across the USA! It is definitely a staple in our home.

I enjoy both styles of green beans, the regular and the French. You can choose whatever style you like best for this recipe.

This recipe is perfect! It had the creaminess of the soup and cheese along with the crunch of the fried onions and the snap of the green beans. Best of all worlds if you ask me.

Crunchy, Cheesy Green Bean Casserole
  • 1 can or box of cream soup (choose your favorite flavor. Ex.: mushroom, celery or chicken)
  • 2/3 cup milk
  • 1 can French fried onions (about 3 ounces)
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 package frozen green beans (French) OR 2 cans (drained) regular
Preheat oven to 325*.
Spray an 8x8 baking dish with butter spray.
In a bowl, combine soup, milk, cheese and half of the fried onions. Mix well.
Place half of the green beans into the baking dish.
Pour half of the soup mixture over the beans.
Repeat layering one more time.
Top with remaining fried onions and bake for 30 to 35 minutes or until bubbly. 

This recipe is easily doubled. If you double it, us a 9x13 baking dish. 

Need an 8x8 pan? Here you go...Pyrex, my favorite brand!