The Amazing Cook Book
By Esther Collett
Hope you enjoy all the respire I have collected
Homemade Healthier Peanut Butter Cups
Ingredients
3/4 c. peanut butter
2 T. honey
1 tsp. Vanilla
1/4 c. coconut oil
1/3 c. peanut
4 oz unsweetened chocolate
4-6 T. honey
Directions:
In a small bowl combine the peanut butter, coconut oil, vanilla, first 2 tablespoons of honey, and nut. Mix until well combined. Drop by the heaping teaspoon into mini cupcake pans. Place in freezer. Chop chocolate into a small pieces and place in the top of a double broiler ( or, like I do, in a heat -proof bowl that fits on top of a pot you have).Mix in the honey. Bring about 2 inches of water to a boil in the pot and place the bowl on top. Watch the chocolate carefully so that it doesn’t burn, stirring gently while the chocolate melts. When there are just a few chunks left in the chocolate, take off of the heat and allow it to melt completely. Drop by the teaspoon over the peanut butter mixture and place back into the freezer. Freeze for 20 minutes. Take out, and using a butter knife pop them out. Keep in the freezer or refrigerator and enjoy!
Rich Carob Balls
Ingredients
3/4 cup peanut butter
3/4 cup carob powder
1 Tbsp. honey
½ cup raisins or dried fruit
½ cup favorite chopped nuts and seeds
Directions:
Process the dried fruit and nuts first, in a food processor . Once well chopped ,add in other ingredients. Add a bit of water if you need to make it more moist. Shape intp balls, and if you like, roll in dried coconut.
Fluffy Not Stuffy
Ingredients
20 oz crushed pineapple drained
3 oz jello
1 pint cottage cheese
9 oz cool whip
Directions:
Mix all the ingredient together. Refrigerate for 1 hour. Then enjoy!!
Directions:
Heat oven to 350. In a medium bowl, beat butter and sugar until creamy. Add egg and beat till creamy. Stir in flour and salt, then the crushed candy canes. Add red food coloring to dough if desired. Bake for 8 to 10 minutes. Let cool. Mix water and powder sugar together to form icing. Dip cook into the sugar and cover it with candy canes. Makes 48 cookie
Whole Wheat Pumpkin Bread
Ingredients:
1 c. oil
1 ½ c. honey
6 eggs
3 c. pumpkin puree
3 tsp. vanilla
5 1/4. flour
1 ½ tsp. salt
1 ½ tsp. cinnamon
1 ½ tsp. ginger
3/4 tsp. nutmeg
3/4 tsp. cloves
3 tsp. baking soda
3/4 c. hot water
Directions:
Preheat oven to 325 degrees F. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in pumpkin puree and vanilla, then stir in, salt, cinnamon, ginger, nutmeg, cloves to flour. Add baking soda to hot water, stir to mix, and then add to batter. Spread butter into a greased 9x5 inch loaf pan. Bake for 55 to an hour. Be sure to check the bread by inserting a toothpick in the top. It should come out clean. If the top of the bread jiggles when you take it out it is NOT done! Cool on wire rack for ½ hours before slicing.
Tortilla Shells
Ingredients:
3 c. flour
2 tsp. baking powder
1 tsp. salt
6 T. butter
1 ½ c. warm water
Directions:
Flatten them out so they are very thin. Cook them on a griddle. Enjoy!!
Beef Jerky
Ingredients:
½ c. balsamic vinegar
3 T. maple syrup
2 tsp. pepper
1 T. minced garlic
1 tsp. ginger
1/4 c. sesame oil
2 tsp salt (Himalyin)
1 tsp. cayenne
Directions:
Mix all the ingredients in a pot and the add the meat. Let soak thru the night or a day. After it is done soaking put it on a tray and then put it in the lowest degree and check once in a while. Easy Divinity
Ingredients:
2 ½ c. sugar
½ c. light corn syrup
½ c. water
1/4 c. salt
2 eggs whites
1 tsp. vanilla
1 c. chopped nut
Directions: Mix first 4 ingredients in a saucepan. Cook over medium heat starring constantly until mixture comes to a boil. Reduce heat; cook without stirring until temperature reaches 265 degrees. Beat egg white in a large bowl until stiff peaks form when beater is raised. Beating constantly on high speed of electric mixer, slowly pour hot syrup over egg whites. Continue beating until small amount holds soft peaks when dropped from syrup. Mix in vanilla and nuts. Drop by teaspoon onto wax paper. Yield: 50 pieces
Morning Sunshine Shake
Ingredients:
2 c. orange juice
½ c. milk
1 small banana
1/4 peach slices
1/4 c. chopped pineapple
½ tsp. vanilla
12 large ice cubes
Directions: Place the ingredients in a blender and puree until smooth.
Cranberry Sherbet
Ingredients:
2 c. fresh cranberries
1 ½ c. water
1 c. sugar
½ envelope gelatin
1/4 c. cold water
1/4 c. lemon juice
Direction: Cook washed cranberries in 1 ½ cups water until skins pop. Press through sieve, add sugar, and stir until dissolved. Sprinkle gelatin over 1/4 cup cold water and allow to soften. Stir into cranberries, then cool and add lemon juice. Freeze this mixture in shallow trey until farm, break into chunks, and beat smooth with electric or hand beater. Return quickly to freezer and freeze until firm.
Easy Double Chocolate Chip Brownies
Ingredients
2 cups semi-sweet chocolate chips
½ cup butter
3 eggs
1 1/4 cups All- Purpose Flour
1 cup sugar
1 tsp. Vanilla
1/4 tsp. baking soda
½ cup Fisher Chef’s Naturals Walnut Chips
Preheat oven to 350. Grease 13x9 baking dish. Melt one cup chocolate chips and butter in large, heavy- duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs, flour, sugar, vanilla, and baking soda. Stir in remaining morsels and nuts. Spread into pan. Bake for 18 to 22 minutes. Cool completely in pan on wire rack.
Candy Crunch Pudding Pie
Ingredients
2 pkgs. 3.9 oz. Jell-O Chocolate Instant Pudding
2 cups cold milk
1 tub 8 oz. Cool Whipped Topping ,thawed, divided
2 chocolate- covered toffee bars 1.4 oz. Each, chopped, divided
1 Oreo Pie Crust 6 oz.
1 square Baker’s Semi-Sweet Chocolate, melted
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the Cool Whip and all but 3 Tbsp. Toffee. Pour into crust. Top with remaining Cool Whip, toffee, and melted chocolate.
Easy Peppermint Candy Cookies
Ingredients
1 pouch 1lb., oz Betty Crocker Sugar Cookie Mix
½ cup butter or margarine, softened
1 egg
1/4 cup Gold Medal All- Purpose Flour
1 container 12 oz. Betty Crocker
Whipped Fluffy White Frosting
1 tsp. Peppermint extract
Betty Crocker Red Decorating Sugar
Hear oven to 175. In a large bowl, stir cookie mix, butter, egg, and flour until dough forms. Roll dough into 1 1/4 balls. Place 2 apart on ungreased cookie sheet. Flatten slightly with bottom of glass. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes. In small bowl, mix frosting and peppermint extract. Spread each cookie with frosting. Using small spoon, sprinkle red sugar into cookies in spiral design to look like peppermint candies.
M&M Cookies
Ingredients:
1c. butter
2/3 c. brown sugar
2/3 c. white sugar
1 ½ tsp. vanilla
2 c. flour
1 1/4 tsp. baking soda
1 tsp. salt
1 3/4 c. M&M
Directions: Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until well blend. Add the egg and vanilla and mix well. In a separate bowl, sift the flour, baking powder and salt together. Slowly add these ingredients into the butter mixture and stir well. Mix in the M&M and let chill for an hour. Make them into balls and drop on the cookie sheet. Bake for about 8-10 minutes or until crispy. Enjoy!!!
Peppermint Cookies
Ingredients:
1 c. butter, melted
3/4 c. sugar
1 egg
3 c. flour
1/4 tsp. salt
½ c. crushed candy canes or peppermint candies
5 tsp. warm water
Directions: Heat oven to 350 degrees. In medium bowl, beat butter and sugar until light and creamy. Add egg and beat until blend. Stir in flour and salt, then the crushed candy. Add red food coloring to the dough if desired. Roll into balls. Place on ungreased cookie sheet. Bake cookies 8 to 10 minute until firm. Cool on sheet for 1 minute. Transfer to wire rack to finish cooling. Mix water and powder sugar together to form icing. Dip top of each cooled cookie in icing(sprinkle with additional crushed candy, if desired) and allow to dry
Yield: 48 cookies
Peppermint Patties
Ingredients:
3/4 c. sweetened condensed milk
1 ½ tsp. peppermint extract
4 c. powder sugar
3 c. chocolate chips
2 tsp. shortening
Directions: In a large bowl, combine condensed milk and peppermint extract. Beat in enough powder sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once. In a medium saucepan over low heat, melt chocolate with shorting, stirring often. Remove from heat. Dip patties , one at a time, into chocolate by laying them on a fork. Let cool on waxed paper until it sets. Yield: 45 cookies
Chocolate Chip Oatmeal Cookies
Ingredients:
2 eggs, beaten
1c. butter, melted
½ c. honey
1/3 c. milk (part can be buttermilk)
2c. quick oats
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 c. raisins
Add nuts if you want
Add above ingredients in order given, then add:
11/2 c. flour
1c. carob chips
Directions:
Stir with a fork to fluff and add to liquid ingredients. Drop by large tablespoon on greased cookie sheet. Bake 12 to 15 minutes at 350. Don’t overcook or they come out dry. Enjoy!
Chocolate Chip Cookies
Ingredients:
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
2 c. chocolate chips
Directions:
Preheat oven to 375. Combine flour, baking soda and salt in a small bowl. Beat butter, white sugar, brown sugar, and vanilla in a large bowl until creamy. Add eggs, one at a time beat well. Put in the flour mixture and beat well than add the chocolate chips. Bake for 9 to 11 minutes or until lightly brown.
No Bakes
Ingredients
½ c. agave nectar
1/3 c. cocoa powder
1/4 c. unsweetened almond milk
1/4 c. coconut oil
1/4 c. almond butter
2 c. rolled oats
1/3 c. shredded coconut
½ tsp. salt
Directions:
In a medium saucepan, mix together agave and cocoa powder. Heat over medium heat until combined. Stir almond milk and coconut oil and bring to a boil. Continue stirring and boil for one minute.
Remove pan from heat and stir in almond butter, oats, coconut, vanilla extract, and salt.
Roll into balls and put in the refrigerator for about 20 minutes and the serve! Enjoy!!!!!!
Cheddar Cheese Muffins
Ingredients:
4 c. flour
2 c. shredded cheddar cheese
16 bacon stripes, cooked and crumbled
1/4 c. honey
2 T. baking powder
½ tsp. salt
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
2 eggs
2 c. milk
½ c. vegetable oil
Directions: Bake at 400 degrees F for 15- 20 minutes or until a toothpick comes out clean.
Molded Cranberry-Banana Salad
Ingredients:
1(3-ounce) package raspberry- flavored gelatin
1 c. hot water
1(1-pound) can whole cranberry sauce
2 bananas, peeled
½ c. chopped pecans
Directions: Into a medium-size bowl stir together gelatin and hot water until gelatin is dissolved. Add cranberry sauce and mix well. Chill in refrigerator for 45 minutes. Stir in bananas and pecans and pour into 8' square dish or pan. Chill for several hours or over night. Cut into squares and serve on lettuce leafs.
Broccoli with Lemon Butter
Ingredients:
1 package(10 ounces) frozen broccoli
½ c. butter or margarine
1 lemon
Directions: Cook broccoli according to the directions on the package. Melt butter and add juice of one lemon. Pour over top of the cooked broccoli.
Peppermint Cups
Ingredients:
1 c. chocolate bits
1 c. slightly crushed crispy rice cereal
1/4 c. finely chopped nuts
1/4 c. coconut
1 quart peppermint stick ice cream
Directions: In heavy, small saucepan melt chocolate bits over lowest heat. Remove pan from heat, stir in cereal, nuts, and coconut until well mixed. Arrange six paper cupcake liner in muffin pan. With spoon, press 1/3 c. of mixture onto bottom and sides of each paper cup. Set in refrigerator to chill. Fifteen minutes before serving time, remove chocolate from refrigerator and from paper cupcakes liners. Set onto serving plates and fill each shell with a scoop of ice-cream.
Festive Fruit Salad
Ingredients:
1 can pears
1 ½ c. fresh cranberries
4 T. sugar
Curly Endive, washed, drained, and patted dried
Directions: Cut cranberries in half and sprinkle with sugar. Arrange endive on a plate and top with drained pear half, rounded side down. Spoon sweetened cranberries onto each pear and serve with french dressing.
Grandma Collett’s Bread
Ingredients:
2 T. yeast
½ c. warm water
5 c. hot tap water
2 T. salt
2/3 c. oil
2/3 c. honey or raw sugar
12 c. flour(wheat)
Directions: Sprinkle yeast into the ½ c. warm water. Let stand 10-15 minutes. (1 T honey or raw sugar in yeast will help it work faster.) Combine 7 c. flour, hot tap water, salt, oil, honey and yeast-water; mix with beaters until well blended. Add enough flour to right consistency-dough begins to clean the sides of bowl and is the consistency of cookie dough. (Flour amount will vary due to protein content of wheat. A stickier dough will cause a more moist bread. Knead 10 minutes. Form 3 large loaves. Cover and let rise for 35 minutes. Bake at 350 degrees for 40-45 minutes. Remove from pan.
Jewel Fruit Tart Dessert/Fruit Pizza
Honey Cookie Dough(crust) Topping
Ingredients: Ingredients:
½ c. butter softened 8 oz cream cheese
½ c. honey 2 T. honey
1 egg ½ tsp. vanilla
½ tsp. vanilla Directions: Beat together and spread on
2 T. lemon juice cooled crust top with fresh fruit.
2c. whole wheat flour (strawberries,grapes,pineapple,kiwi,banana,
1 egg white slightly beaten and blueberries)
Directions: Let crust chill for 30 minutes
Preheat oven to 350 F. Butter pizza pan and press
chilled dough on pan prick with a fork and brush
with egg white bake at 15-20 minutes.
