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BigOven.com - Recipe Raves
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Recipes that earned 4 or 5 stars, as rated by BigOven recipe software users.
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3 Dozen
Pumpkin
American-South
Winter Thanksgiving Fall Christmas Bake Cookies American-South Pumpkin
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened (we recommend LAND O LAKES Butter)
1 cup LIBBY'S 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
1 Glaze (recipe follows)
PREHEAT oven to 350 F. Grease baking sheets.
COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
NOTES:
For a variation add 1/2 cup chocolate chips or nuts to the recipe.
This page is from Very Best Baking's web site. For more great recipes, visit VeryBestBaking.com. 2004 NESTL
Rate this recipe for Old-Fashioned Soft Pumpkin Cookies , or create your own favorites list at www.bigoven.com, with over 160,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.
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10 Servings
Macaroni
German
tomato spicy pepper Macaroni Dinner Main Dish German
1 large onion chopped
1 pound ground turkey or beef
1/2 tsp. Celery salt
1/4 tsp. Garlic powder
1 -2 tsp. Pepper
2 cans (14 oz.)diced tomatoes
2 cans (14 oz.)tomato sauce
1 can condensed tomato soup
3 cups (uncooked) Elbow Macaroni
Brown meat and onion in non-stick skillet. Combine all ingredients (except macaroni) in large stock pan. Sauce should simmer for 1 1/2 to 2 hours. Meanwhile bring a large pan of water to a boil and cook macaroni according to package directions. Drain and add to the sauce. Stir. Rate this recipe for Easy Goulash, or create your own favorites list at www.bigoven.com, with over 160,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.
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8 Servings
Cushaw squash
American
Fall Bake Vegetables Desserts Cushaw squash American
1 cup oil
4 each eggs beaten
2 cup sugar
2 cups flour
1/2 tsp. salt
2 tsp. soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
1/2 cup chopped nuts
2 cups cushaw squash cooked, drained, and mashed
1 teaspoon Allspice
1/2 teaspoon Nutmeg
Cream oil, eggs, and sugar together. Mix flour, salt, soda, baking powder, and cinnamon. Blend flour mixture into egg mixture and add vanilla, nuts, and cushaw. Mix well.
Pour into greased, floured Bundt pan. Bake for 1 hour at 350.
Rate this recipe for Cushaw Cake, or create your own favorites list at www.bigoven.com, with over 160,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.
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2 Servings
tomato soup
mexican
creamy delicious warming Soup taco mexican tomato soup
1 can condensed cambles soup
1/2 cup salsa preferably mexican
1 \/Per seving\/
1/3 cup sour cream
1 cup shredded chedder cheese
1 corn or tortilla chips
1.) empty tomato soup cans contents into pot
2.) fill can with water and add to pot
3.) add salsa
4.) cook stirring occationaly
5.) serve in bowl with extras available to add in to individual servingsRate this recipe for quick & simple Taco Soup, or create your own favorites list at www.bigoven.com, with over 160,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.
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42 Servings
Anisette
Italian
Sweet Italian Anisette Italian Anisette Cookies
2 large eggs
1 cup confectioners' sugar
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons anisette liquor
1 tablespoon corn oil
1/4 cup unsalted butter room temperature
2 2/3 cups flour
1 Icing
1 cup confectioners' or glazing sugar
4 teaspoons milk
4 teaspoons light corn syrup
In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
Cover; refrigerate dough for several hours.
Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
Bake in a preheated 350??F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
Using a spatula, transfer cookies to a wire rack to cool.
To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
Makes approximately 3 1/2 dozen cookies.
Rate this recipe for Italian Anisette Cookies, or create your own favorites list at www.bigoven.com, with over 160,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.
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