Tag: recipes with common ingredients

Super Simple Festive Cranberry Sauce

Super Simple Festive Cranberry Sauce

This homemade cranberry sauce is so simple, why wouldn’t you make it instead of buying canned sauce?

Holiday Peanut Butter M&M Bar Cookies

Holiday Peanut Butter M&M Bar Cookies

This classic Peanut Butter & M&M Bar Cookie recipe comes from our friends at Jif Peanut Butter

Cranberry-Lemon Sandwich Cookies

Cranberry-Lemon Sandwich Cookies

These lovely Cranberry Lemon Sandwich Cookies have a delicate crumb, and a bright lemony filling.

The recipe comes from Taste of Home Magazine sometime in the early 2000s, I think? The cook who submitted the recipe was named Patricia Michalski, and she identified them as Christmas Cookies, but I think they’re especially nice in the springtime. Hope you think so too!

Store these in an airtight container, and they’ll stay fresh for a week or two.

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red plate with sandwich cookies dotted with cranberries

Cranberry Lemon Sandwich Cookies


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  • Author: Retrogirl
  • Total Time: 0 hours
  • Yield: 4 dozen 1x

Description

These light cookies have a soft crumb, chewy dried cranberries, and a bright lemon filling


Ingredients

Scale

1 cup salted butter, softened

1 cup vegetable shortening

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon grated lemon peel

1/2 teaspoon of salt

3/4 cup dried cranberries

FILLING:

2/3 cup salted butter, softened

23/4 cups confectioners sugar

1/4 cup milk

11/4 teaspoons grated lemon peel


Instructions

In a mixing bowl, cream the butter, shortening, and sugars.

Add the eggs, one at a time, beating well after each addition. Then add the vanilla.

Combine the flour, cream of tartar, lemon peel, and salt. Gradually add to the creamed mixer until fully combined.

Stir in the cranberries.

Cover and refrigerate two hours, then roll into 1 inch balls (I use a cookie/candy scoop), and place 2 inches apart on a parchment-lined baking sheet.

Flatten with the bottom of a glass that you’ve dipped in sugar, to keep the dough from sticking to it.

Bake in a preheated 350 degree oven for 12-14 minutes, or until the edges are lightly browned.

Let cool.

To make the filling:

In a mixing bowl, cream the butter, sugar, and peel. Slowly beat in the milk.

Spread the filling on the flat edge of one cookie, and top with another. The amount of filling that you use will depend on how full you like your sandwich cookies!

 

  • Prep Time: 2-1/4 hours
  • Cook Time: 12-14 minutes per sheet
  • Category: Baking
  • Method: baking
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Tennessee Honey Bourbon Balls

Tennessee Honey Bourbon Balls

This recipe is a variation of one that my mom made back in the 1970s. She used Bacardi Silver, which I find to be a little harsh, so I prefer to use Jack Daniels Tennessee Honey Bourbon. You can use whatever you like–a nice spiced 

Peanut Butter Fudge Puddle Cookies

Peanut Butter Fudge Puddle Cookies

These yummy chocolate peanut butter cookies are easier to make than you think, but are worth every bit of effort

Midwest Favorite Gooey Butter Coffeecake

Midwest Favorite Gooey Butter Coffeecake

When I was five, we moved from Ohio to Missouri, and I had Gooey Butter Coffeecake for the first time. I was hooked. After I left Missouri, I didn’t have it again for a few decades, but this recipe brought all those childhood memories screeching back.

If you’ve never had it, don’t let the name put you off–it’s delicious, and not at all messy…except for the powdered sugar! The recipe comes from Prairie Home Cooking, circa 1999.

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Midwest Favorite Gooey Butter Coffeecake


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  • Author: Retrogirl
  • Total Time: 45-55 minutes
  • Yield: 9 squares 1x

Description

This yummy coffeecake brings back memories of Sunday mornings as a child in the midwest


Ingredients

Scale

Crust:

1 cup all-purpose flour

3 Tablespoons granulated sugar

5 Tablespoons salted butter, cold

1 Tablespoon ice water

Filling:

11/4 cup granulated sugar

3/4 cup salted butter, softened

1 large egg

1 cup all-purpose flour

2/3 cup evaporated milk

1/4 cup light corn syrup

1 teaspoon vanilla extract


Instructions

Preheat your oven to 350 degrees.

Grease a 9 inch square pan, or line with parchment.

In a medium bowl, combine the flour and sugar, then cut in the butter using two forks or a pastry blender.

Add ice water until the dough holds together.

Pat the dough into the bottom and up the sides of the prepared pan.

In a mixing bowl, cream the butter and sugar, then beat in the egg.

Alternately add the flour and the milk, then beat in the corn syrup and vanilla extract.

Bake 25-35 minutes or until the top is lightly browned and a toothpick comes out clean after being inserted in the center of the cake.

Cool, then dust with confectioner’s sugar, or drizzle with an icing made from confectioner’s sugar and heavy cream.

Notes

If you are accustomed to using unsalted butter, please don’t for this recipe. The difference in flavor is huge.

  • Prep Time: 20 minutes
  • Cook Time: 25-35 minutes
  • Category: Baking
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Classic Springtime Hot Cross Buns

Classic Springtime Hot Cross Buns

These light, slightly sweet buns will remind you of springtime!

Old-Fashioned Puffy Molasses Cookies

Old-Fashioned Puffy Molasses Cookies

I often think of molasses cookies or spice cookies as a cool-weather treat, but these little gems would be just as welcome on your Independence Day table alongside some cool watermelon and a pitcher of icy lemonade! The recipe is from Rumford Baking Powder, in 

Sheet-Pan Scottish Shortbread Cookies

Sheet-Pan Scottish Shortbread Cookies

This post may contain affiliate links, which cost you nothing, but may earn me a tiny commission. (Except probably not, because I’m super-lame about posting regularly.)

There’s nothing that screams COZY! like a plate of Scottish shortbread and a cup of tea.

Shortbread can be molded, hand-formed, cut with cookie cutters–and they all look lovely. But sometimes, you just don’t have the time to lovingly hand-form each biscuit and poke perfectly even holes in each one.

That’s when sheet pan Scottish shortbread is the perfect solution! Just mix it, spread it in the pan, bake it, and cut it into bars as soon as it comes out of the oven. Boom! Scottish shortbread in a snap.

Can also be made gluten-free!

And bonus! Cleanup is quick and easy–you don’t have to clean your counters, a rolling pin, or cookie cutters/molds afterward. Just your mixing bowl and beater, the pan, and the knife you use to cut them.

This vintage recipe came from a magazine (I think Southern Living?) in the early 1990s.

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Sheet Pan Scottish Shortbread


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  • Author: Retrogirl
  • Total Time: 40-45 Minutes

Description

A super-simple plate of Scottish shortbread can be yours in a snap–just make it a sheet pan/tray bake!


Ingredients

Scale

1 pound salted butter (seriously–don’t used unsalted. The difference in flavor is huge)

1 cup granulated sugar

2 teaspoons pure vanilla extra or vanilla paste

3 cups all-purpose flour

1/2 cup cornstarch


Instructions

Preheat your oven to 350 degrees.

Beat softened butter using an electric mixer on medium speed, until creamy.

Gradually add the sugar, beating until the mixture is fluffy.

Beat in the vanilla extract.

Combine the flour and cornstarch, and gradually add to the mixing bowl. Beat at low speed just until combined.

Press into a 15 x 10 x 1 jellyroll pan (no need to grease the pan first).

Bake at 350 degrees for 15 minutes, then reduce the heat to 325 degrees, and bake for an additional 20 minutes.

Within 5 minutes of removing the pan from the oven, use a sharp knife to cut the shortbread into bars.

Cool completely, and store in an airtight container.

  • Prep Time: <10 Minutes
  • Cook Time: 35
  • Category: baking
  • Method: baking
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Olde Virginia Spoon Bread

Olde Virginia Spoon Bread

This recipe is another from the 1948 edition of The Rumford Complete Cookbook from Rumford Baking Powder. Now I didn’t grow up in Virginia, but I’ve lived here most of my adult life (except for that 8 years in Vegas) and I was recently shocked