Cookie Crumb Coffee cake

Crumbled cookies make a different fun topper for Hurry Up Hot Breads!

2 cups packaged biscuit mix

1/3 cup sugar

2 Tablespoons soft butter or margarine

2 eggs

2/3 cups milk

2 teaspoons vanilla

1 cup fine vanilla cookie crumbs (9 cookies)

1/3 cup sugar

1/2 cup broken California walnuts

3 Tablespoons butter, melted


Combine the first 6 ingredients.  Beat at medium speed 2 minutes, scraping sides of bowl often.

Turn half the batter into a greased 10 x 6 x 1 3/4 inch baking dish. ( do they still sell this size? This is from an early 70’s cookbook.

Combine last 4 ingredients; mix til crumbly. Reserve 1/2 cup mixture for topping;sprinkle remainder over batter into pan.

Spoon remaining batter over. ; add reserved topping.

Bake at 350 degrees F. 30 minutes until done.

Cookie recipes: Blondies and New England Chocolate chip cookies


The flavor of Butterscotch has been one of my favorites since I was a kid spending time after school with my Grandma P.

 Of course, for me, I’ll eat or sample anything  with brown sugar!!! 🙂 Nowadays , this has to be a once in a while indulgence or wait for a real “Blue Moon” or the belt has to go up a notch, Tehe!!


2 cups packed brown sugar

2/3 cup margarine or butter

2 eggs

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup semi-sweet chocolate pieces

1 cup chopped nuts


Heat sugar and margarine, stirring until sugar dissolves.  Cool SLightly.

Stir in eggs. one at a time , and vanilla. 

Stir in flour, baking powder and soda.

Spread in a greased 13 x 9 x 2 inch baking pan.  Sprinkle with chocolate and nuts.

Bake in a 350 degree F. oven  25 to 30 minutes until done.   Cut while warm. 

Makes 36

New England Chocolate Chip Cookies

First Day of Summer recipes- Fruit Frappe and Banana Split Sundae

 With June 20 being the first official day of summer, temps reaching the mid 90’s.     It’s the perfect time to share some cool treats.   This morning at 7:00am the temperature was already at 70 degrees, and an hour later it was 74 degrees.   Lest I begin to sound like Ms. WeatherGirl, I’ll share the recipes in a few minutes.  Speaking of which, do you remember “Color Forms”?  I had a ” Miss. WeatherGirl ColorForms .   We delighted in playing with those vinyl clothes for the weather-girl , creating a story  using our own imagination!  


Sherbert makes this dessert cool and refreshing!

3/4 cup boiling water

1 package ( 4 serving size) sugar-Free JELL-O Brand Lime flavor gelatin

2 cups ice cubes

1/2 cup lemon or lime sherbert

Pour boiling water into Blender container.     Add gelatin and blend at low speed until completely dissolved about 30 seconds.   Add ice cubes.

Stir until partially melted and blend 2 minutes or until mixture is slightly thickened.    Add sherbert and blend.    Serve AT ONCE as beverage or poir into individual dishes and chill until set, at least 30 minutes.

Makes 1-1/2 cups or 5 servings.

Other suggested combinations:

Orange flavor Sugar-Free Jell-O gelatin and orange or lemon sherbert.

Lemon flavor Sugar-Free JELL-O Gelatin and lemon,lime , orange or raspberry sherbert.

Recipe: Cut-out from a JELL-O box that only has an 800 number for questions  ( pre- dates web sites!!!!)  I was looking through my old Pink recipe notebook this morning.

Banana Split Sundae

2 squares semi-sweet chocolate (2 0z)

1/4 cup Light corn syrup

1/4 cup Eagle Brand sweetened Condensed Milk

1/4 tsp vanilla

Ice Cream  ( The flavor is your choice!)

2 tsp peanuts

2 small ripe bananas, quartered


1.  Place chocolate in a 2 cup measure.

2.  Micro-cook, uncovered 100% power 2- 3 minutes in the microwave oven, until melted, STIRRING once.

3.  Stir in corn syrup and milk and micro-cook, uncovered 100% 45 seconds- 1 minute or til heated through.

4.  Stir in vanilla.

Scoop the ice cream of your choice into pretty ice cream bowls.  I’ve got swirl edge pink dessert dishes!!! 🙂

Serve warm atop the  ice cream, sprinkle with nuts, arrange bananas  around the ice cream!   🙂


Best Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet     and reposted from  Smitten Kitchen.

Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)

10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heat-proof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, many people who have tried this recipe have found that this step works just fine in the microwave. Couldn’t test this because we don’t have one, but it sounds like it would work.]

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Recipe-homemade cookies from cake mix

So quick to make cookies from a cake mix, who would have thought?

Triple Chip Oatmeal Cake Mix Cookies

yellow cake mix
1/4 c. oil
1 egg
1 c. oats
1/2 c. water
1/4 c. chocolate chips
1/4 c. white chocolate chips
1/4 c. butterscotch chips

Mix all ingredients together. Bake on cookie sheets sprayed with cooking spray at 375 for 12 minutes or until done.

Recipe for Peach Cobbler

Peach Cobbler

5-6 cups FRESH peaches
2 cups flour
3 cups sugar (divided in half, set 1.5 cups aside)
1 cup milk
1/3 cup butter
2 teaspoons baking powder
1 teaspoon salt (divided in half, set 1/2 teaspoon aside)
2 Tablespoons cornstarch
1 and 1/2 cups BOILING water (Yes you read that correctly this is key in the making of this cobbler)

Peel and slice peaches, spread in greased 2 quart shallow baking dish. Let sit until syrup forms ( I let it sit while oven heats up and I prepare the “dough”).

In medium bowl, stir flour, 1 1/2 cups of sugar,milk, butter, baking powder and 1/2 tsp of salt. Batter will be thick. Spoon batter over peaches, spread to edges of the dish. Set aside. In a small bowl,mix well the rest of the sugar (1 1/2 cups), cornstarch & the rest of the salt (1/2 tsp). Sprinkle this mixture over the batter. Then pour 1 1/2 cups of BOILING water over all of it. It will look VERY watery. Do not stir. Place carefully in the oven and bake at 350 degrees for 1 hour or until golden brown and glazed. (If knife inserted into cobbler comes out clean, it is done). Serve warm or cool with whip cream or vanilla ice cream.

Serves 12 normal people or 6 big teenage boys.

From :  Sandy Trefger



Good afternoon, everyone.  A while back, my co-worker Desiree baked this delicious pecan cake, for our  Thanksgiving themed ,” Give Thanks” celebration luncheon for our staff , it was complemented as “so light and moist”  by our boss.

Shortly thereafter, I bought a pecan cake mix at William Sonoma store, and have been “saving” it for just the right occasion.  Well, here it is.

I’ve found a  recipe that I’m reposting.

One of the purposes of my blog is to book mark recipes that I find that I plan to make.  After I bake the cake in the bundt pan, , I’ll come back to this page and upload a photo of my cake.
This is so easy and delish that I have to share…

Butter Pecan Bundt Cake

· 1 package butter pecan cake mix

· 3 eggs

· 1/2 cup oil

· 1 cup water

· 1/4 cup maple syrup

· 1 (15 ounce) container coconut pecan frosting

Preheat oven to 350. Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.

Mix all ingredients together and pour into prepared pan.

Bake for 40-45 minutes.

Remove and let cool for 5-10 minutes then invert onto cake plate.

Stand back and wait for the praise.

by Beckie of Knoxville, Tennessee.

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