75943 peach streusel cookie sheet cake Recipes

dark chocolate fudgecake mix, eggs , oil, & water to mix cake (how much you need of each depends on the mix you use), unsalted butter, softened, sugar, marshmallow fluff (see my post for homemade), heavy cream, icing, heavy cream, semisweet chocolate, finely chopped, unsalted butter, softened, identical 8-9 cake pans, an oven-safe ceramic bowl 3-4 in diameter, a cookie sheet, a ziplock bag

yellow cake (half sheet ) or 1 white cake (half sheet), strawberries (fresh or frozen, sliced ), strawberry glaze, granulated sugar, flour, salt, milk, egg yolks (beaten ), vanilla, heavy whipping cream, powdered sugar, vanilla

peach vodka, vanilla vodka, grenadine, fresh peach, pitted and rough chopped, vanilla ice cream (or peach ice cream), ice cubes, peach, peach preserves, cinnamon-sugar mixture, amaretti cookie, finely crushed

unsalted butter, softened, plus more for cookie sheets, all-purpose flour, baking soda, salt, cinnamon, ground ginger, nutmeg, ground black pepper, vegetable oil, brown sugar, egg, sour cream, vanilla, divided, carrots, peeled and shredded very finely (to yield 1 cup), unsweetened dried shredded coconut, cream cheese, softened, powdered sugar, heavy cream or 1 tsp milk

cling peach halves, in juice or 2 (16 oz) cans halves, in extra light syrup, brown sugar, butter, pumpkin pie spice, pecan pieces, peach schnapps, ice cream or cake

sheets phyllo pastry, butter, melted, almonds, cinnamon, brown sugar, divided, orange juice (no pulp, strain if necesary!), peaches, ripe, icing sugar , for dusting

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

unsalted butter, softened, plus more for cookie sheets, all-purpose flour, baking soda, kosher salt, cinnamon, ground ginger, freshly, finely grated nutmeg, freshly, finely ground black pepper, vegetable oil, light brown sugar, egg, sour cream, vanilla, divided, carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup), unsweetened shredded dried coconut, cream cheese, softened, powdered sugar, heavy cream or milk

all-purpose flour, low-fat graham cracker crumbs (about 6 cookie sheets), brown sugar, granulated sugar, style fat-free cream cheese, butter or stick margarine, softened, baking powder, baking soda, ground cinnamon, salt, grated orange rind, orange juice, eggs, egg white, chopped nuts (pecans and walnuts), frozen fat-free whipped topping, thawed, powdered sugar (optional)

sheet frozen puff pastry, thawed, egg white, water, sugar, peach or cherry pie filling, almond extract

sheet frozen puff pastry, thawed, peach or mango preserves, chopped pecans, toasted, brie cheese, toasted cinnamon-raisin bread and assorted crackers

peaches, chopped, brown sugar, white sugar, vanilla extract, cinnamon, sheets phyllo dough, fat free cream cheese, lemon zest, lemon juice, butter-flavored cooking spray

oleo, cocoa, water, sugar, flour, baking soda, ground cinnamon, buttermilk, eggs, vanilla, oleo, cocoa, buttermilk, powdered sugar, vanilla, ground cinnamon, nuts

flour, cocoa, sugar, baking soda, salt, buttermilk ( i never have this on hand & use regular milk with vinegar to sour it, a couple of tsp), water, butter, vanilla, cinnamon, eggs (well beaten ), icing, butter, cocoa, powdered sugar sifted ( 3 3/4 cup unsifted equals 1 lb box), vanilla, milk, cinnamon, chopped pecans

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

sheet refrigerated pie pastry, egg, half-and-half cream, sugar, king arthur unbleached all-purpose flour, butter, melted, sliced peeled fresh or frozen peaches, thawed

ripe peaches (about 1 lb), peeled, pitted , and cut into 1/4-inch-thick slices, fresh lemon juice, light brown sugar, unsalted butter, cut into bits, shortbread or butter cookies, crumbled (about 1/4 cup crumbs), heavy cream as an accompaniment

peaches (about 3 lb), peeled and cut into 1/4-inch slices (8 cups), granulated sugar, flour, vanilla extract or 1/2 tsp almond extract, flour, light brown sugar, granulated sugar, crushed amaretti cookies (about 16 cookies), ground cinnamon, almonds, toasted, unsalted butter, cut into 1/2-inch pieces and chilled