Midwestern Walnut Frosties Recipes

Steps:

• Preheat the oven to 350°F.
• In a bowl, combine all the ingredients for the cookie layer with a pastry blender or pulse in a food processor.
• Pat into a buttered 12x7-inch flat glass baking dish.
• Bake until golden.about 10 minutes.
• While the first layer is baking, prepare the filling.
• In a mixing bowl, beat the eggs and the vanilla until the eggs are pale yellow, about 2 minutes.
• In another bowl, combine the brown sugar, flour, baking powder, salt, walnuts, and coconut.
• Add to the egg mixture and blend.
• Cool the baked first layer for 5 minutes, then pour the walnut coconut mixture over the crust and bake for 25 minutes or until the top is golden and the center is done.
• Transfer to a wire rack and cool completely before frosting.
• To prepare the frosting while the layers cool, all the frosting ingredients in a small bowl, until smooth.
• Spread over the top of the cooled cookie.
• Allow to stand for 1 hour, then cut into squares.
• Store in layers separated by plastic wrap in an air tight container.

Steps:

• In a medium bowl, throughly stir together the flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, with an electric mixer on low speed, beat together the butter, oil, and powdered sugar until blended.
• Increase the speed to high and beat until very well blended.
• Add the egg, lime and lemon zest, lime juice, vanilla and lemon extract and beat until lightened and smooth. Beat or stir in the flour mixture until evenly incorporated.
• Refrigerate the dough for 1 1/2 hours or until firm enough to handle.
• Preheat the oven to 350*.
• Grease several baking sheets or spray with nonstick spray.
• Shape portions of the dough into generous 1" balls with lightly greased hands. Place on baking sheets, spacing about 1 1/2" apart.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 13-16 minutes or until lightly tinged with brown at the edges. Reverse the sheet from from to back halfway through baking to ensure even browning.
• Transfer the sheet to wire and let stand until the cookies firm up slightly.
• Using a spatula, transfer the cookies to wire racks.
• Let stand until completely cooled.
• GLAZE:.
• In a medium bowl, stir together the powdered sugar, lime zest, lime juice, corn syrup, and food coloring. Add a few drops of hot water if necessary to blend the ingredients together.
• Stir until completely smooth.Thin with enough water to produce a fluid but not runny glaze.
• Set the wire racks over wax paper to catch drips.
• Working gently, since the cookies are fragile, swirl a layer of glaze over each.using a table knife.
• Return the cookies to the racks.Let stand until the glaze completely sets, at least 1 hour.
• Store in a single layer or layered with wax paper in an airtight container for up to 1 week or freeze up to one month --.
• I sometimes use a clean paint brush to brush the glaze over cookies.works better for me than a knife.

Steps:

• In blender container, combine ingredients and blend until smooth.
• Serve immediately.
• Refrigerate or freeze leftovers.

Steps:

• Cookie Dough: Combine butter or margarine, brown sugar, egg and vanilla; beat until creamy. Sift flour, baking soda and salt, gradually adding to sugar mixture. Cover and store in refrigerator while preparing filling.
• Filling: Mix walnuts, brown sugar and sour cream until creamy.
• Cookie preparation: Shape cookie dough into 1-inch balls and place on lightly greased cookie sheet, leaving 1 1/2 inches between each cookie to allow spreading. Make a depression in the center of each cookie and spoon in filling.
• Bake in preheated 350 degrees F oven for 10 minutes.

Steps:

• Mix butter, sugar and egg yolk.
• In separate bowl, mix flour and cinnamon.
• Stir into the butter mixture.
• Pat the batter into a greased 9x13 pan.
• Sprinkle with nuts.
• Bake at 350 for 20-25 minutes.
• Cut immediately into bars.

Steps:

• Cube Velveeta cheese.
• In large crock pot on medium heat add in cheese, taco sauce, and salsa.
• Brown ground sausage and drain.
• Add sausage to cheese mixture in crock pot.
• Allow mixture to completely melt before serving.
• Serve with favorite tortilla chips (I use Tostitos scoops).

Steps:

• In a blender, combine the milk and other ingredients.
• Blend well until smooth.
• Serve immediately.
• Garnish as you please.
• Refrigerate or freeze leftovers.
• For those on a health kick, you could omit the candy bars and chocolate syrup.
• Instead, use 2 cups fresh strawberries, bananas or peaches.