Source(google.com.pk)
Ingredients:
1/4 cup butter
1/2 cup confectioners' sugar
3 tablespoons light corn syrup
3/4 cup finely chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 cup brown sugar, packed
3/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
Directions:
Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.
Ingredients:
3 cups low-fat cottage cheese
2 (0.3 ounce) packages sugar-free lemon flavored Jell-O® mix
1 (8 ounce) container lite frozen whipped topping, thawed
Directions:
Place the cottage cheese in a food processor and blend until creamy. Whisk in the flavored gelatin powder, then fold in the thawed whipped topping. Refrigerate until serving.
Ingredients:
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1 cup semisweet chocolate chips
1/4 cup butter
1 cup semisweet chocolate chips
1/2 cup white sugar
2 eggs
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.
Ingredients:
1 cup sour cream
1 cup white sugar
2 eggs, beaten
1 teaspoon baking powder
1 pinch salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3 tablespoons white vinegar
1 cup raisins
1 unbaked 9 inch pie crust
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together sour cream and sugar until smooth and creamy. Stir in eggs, baking powder, salt, cinnamon, nutmeg, cloves, vinegar, and raisins; mix until well blended. Pour mixture into pie crust.
Bake in a preheated oven 40 to 50 minutes. Cool in refrigerator before serving.
Ingredients:
1 1/4 cups white sugar
3 large eggs
3 3/4 fluid ounces Meyer lemon juice
1/4 cup butter, melted
1 (9 inch) pastry shell, unbaked
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
Pour melted butter into the blender and blend for 30 seconds more.
Transfer lemon filling to the pastry shell.
Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.
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Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Quick Dessert Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
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