Project Dessert

Price to make: $5.24

Yield: about 20

Time: Prep – 12 minutes, Cook – 14 minute

3 cups coconut flakes

1 1/2 Tbsp cornstarch

3/4 cup sugar

1/2 tsp vanilla

3 egg whites

1 bar noblesse bittersweet chocolate

• Mix coconut, cornstarch, sugar, vanilla and egg whites in a bowl.
• Set bowl over a pot of boiling water until mixture thickens.
• Drop tablespoonful's onto ungreased baking sheet and bake at 350 for 14 minutes.
• Remove from oven and place macaroons onto wire rack to cool.
• Melt chocolate and dip in only bottoms of macaroons.
• Place on waxed paper and refrigerate to set.

Tips: These are great tasting macaroons but I cant enjoy the taste as it’s a pesach food. My double boiler didn’t heat up the mixture to thicken it only burnt the sides so I scooped out when it was cold. As the top is round when its scooped I don’t understand how they can say to dip in only the bottom but whatever I tried my best. I still have not figured how to melt chocolate as every time I do it doesn’t turn liguidy it just gets thick.

Price to make: $1.74

Yield: about 30 cookies

Time: Prep – 12 minutes, Cook – 12 minutes

3 eggs

1 cup sugar

3/4 cup oil

2 tsp baking powder

3 cups flour

1/2 cup sugar

2 tsp cinnamon

• Mix eggs, sugar, and oil, and then add baking powder and flour.
• Shape into walnut-sized balls.
• Roll in mixture of cinnamon and sugar and flatten with a fork.
• Place onto lined cookie sheet and bake at 375 for 12 minutes.

Tips: To scoop out the cookies I used a teaspoon cookie scoop. I had about a quarter cup of the cinnamon and sugar mixture left over so I would suggest using only a quarter cup sugar and 1 teaspoon of cinnamon and if need be you’ll make more. These cookies are easy to make and taste pretty good.

Price to make: $1.77

Yield: 9x13 pan 

Time: Prep – 2 minutes, Cook – N/A

1 cup water

2 Tbsp cocoa

2 tsp vanilla extract

2 sticks margarine

4 eggs

1 cup sugar

• Blend all ingredients in a blender.
• Pour into 9x13 pan and freeze.
• Cut into small squares when frozen and place into mini cupcake holders.

Tips: The recipe sounds simple enough but look how it came out. The margarine did not blend and it ended up tasting like frozen margarine with vanilla extract. The only time I have heard of using raw eggs in a recipe is for a mousse.

Price to make: $4.86

Yield: cookie sheet 

Time: Prep – 18 minutes, Cook – N/A

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

5 cups rice krispies

• In pot, bring corn syrup and sugar to a boil.
• Remove from heat, mix in peanut butter and rice krispies and spread onto a cookie sheet.

Topping:

8oz bittersweet chocolate

1oz margarine

• Melt chocolate with margarine and spread mixture on top.

Tips: After boiling corn syrup and sugar, add the peanut butter while the pot is still on the fire. These are really easy to make and taste amazing!

Price to make: $6.38

Yield: 8” square pan

Time: Prep – 20 minutes, Cook – N/A

6oz baking chocolate, chopped

2 sticks margarine

16oz jar creamy peanut butter

3 cups rice krispies

1/4 tsp salt

3 cups confection sugar

• Line 8” square pan with parchment paper.
• Melt chocolate and 1 Tbsp margarine over low heat.
• Remove from heat and stir in half of peanut butter and 2 cups rice krispies.
• Spread mixture evenly in pan.
• Refrigerate for 15 minutes to harden.
• In pot, combine remainder of margarine and salt, and heat until melted.
• Remove from heat.
• Add rest of peanut butter, 1 cup of rice krispies and confection sugar and mix until smooth.
• Spread over first part in the pan and refrigerate another 15 minutes or until hardened.
• Cut into squares.

Tips: Recipe was a little too sweet but otherwise really good.

Price to make: $4.46

Yield: about 18

Time: Prep – 8 minutes, Cook – N/A

12oz chocolate chips

1/2 cup peanut butter

1/2 cup almonds

1 cup rice krispies

• Melt together chocolate and peanut butter.
• Mix in rest of ingredients.
• Drop spoonful's onto ungreased cookie sheet and freeze.

Tips: Melt chocolate before mixing in peanut butter. I used chunky peanut butter and sliced almonds. These were really easy to make and taste really good.

Price to make: $1.41

Yield: about 18

Time: Prep – 8 minutes, Cook – N/A

4oz margarine

4oz sugar

4 Tbsp corn syrup

4 Tbsp cocoa

5 cups corn flakes

• Melt first four ingredients in a pot over low heat.
• Remove pot from heat and add in corn flakes.
• Mix well.
• Roll into balls, place in cupcake holders and refrigerate.

Tips: These taste like chocolate covered corn flakes. If they didn’t stick together I would say they would be a great cereal. 4oz margarine = 1 stick. 4oz sugar = 1/2 cup.

Price to make: $4.19

Yield: about 3 dozen Tbsp size cookies

Time: Prep – 15 minutes, Cook – 10-15 minutes

2 1/4 cups flour

1/3 cup cocoa

1 tsp baking soda

1/2 tsp salt

2 sticks margarine

3/4 cup sugar

3/4 cup light brown sugar

1 tsp vanilla sugar

2 eggs

24oz chocolate chips

• Mix flour, cocoa, baking soda and salt.
• In another bowl, beat margarine, sugar, brown sugar and vanilla sugar on medium speed until creamy.
• Add eggs and gradually stir in dry ingredients.
• Mix in chocolate chips.
• Drop onto ungreased cookie sheet and bake at 350 for 10-15 minutes.

Tips: These should really be called double chocolate chip cookies. They are really great tasting and even a little fudgy inside. Beat margarine and sugars together, add eggs and then add everything else and mix with a spoon or by hand. I used 12oz of chocolate chips and that was plenty, I cannot imagine using 24oz cause then it would just taste like chocolate chips, not a cookie.

Price to make: $3.53

Yield: about 3 dozen Tbsp size cookies

Time: Prep – 15 minutes, Cook – 10-15 minutes

1 stick shortening

3/4 cup sugar

3/4 cup brown sugar

1 tsp vanilla sugar

2 eggs

1 tsp baking soda

2 1/2 cups flour

pinch of salt

2 cups chocolate chips

• Beat shortening with sugar and brown sugar.
• Add vanilla sugar and eggs.
• Combine with rest of dry ingredients, adding chocolate chips last.
• Shape into balls and place on cookie sheet lined with baking paper.
• Bake at 350 for 10-15 minutes.

Tips: This recipe is missing some king of liquid, when I mixed everything it was crumbly and dry. I added a little water to fix it. These are an okay chocolate chip cookie recipe, nothing special.

Price to make: $3.78

Yield: about 3 dozen Tbsp size cookies

Time: Prep – 15 minutes, Cook – 10-12 minutes

1 cup shortening

1 cup brown sugar

1/2 cup sugar

2 eggs

1 tsp salt

1 tsp baking soda

1 tsp vanilla sugar

2 cups flour

10oz chocolate chips

• Mix all ingredients.
• Roll into balls and pat down slightly.
• Place onto lined cookie sheet and bake at 350 for 10-12 minutes.

Tips: Best tasting chocolate chip cookies ever! I suggest mixing shortening and sugars first and then adding eggs and then everything else. I only put about 7oz of chocolate chips inside.

Price to make: $5.94

Yield: about 3 dozen Tbsp size cookies

Time: Prep – 15 minutes, Cook – 10-15 minutes

2 sticks margarine

1 1/2 cups brown sugar

1/2 tsp salt

1 tsp baking soda

2 1/2 tsp vanilla sugar

2 tsp baking powder

2 1/3 cups flour

12oz white chocolate chips

2 cups rice krispies

2 eggs

• Cream margarine, and then add rest of ingredients and mix together.
• Scoop balls onto greased cookie sheet, keeping them spread apart.
• Bake at 350 for 10-15 minutes.

Tips: After creaming the margarine mix the rest of ingredients by hand or with a wooden spoon as it will be too thick for a beater. These cookies are crunchy and have a different tasting chocolate chip in them giving them a different taste than your average chocolate chip cookie.

Price to make: $3.38

Yield: 20 squares (the way I had cut them)

Time: Prep – 8 minutes, Cook – 25 minutes

1 1/2 cups sugar

2 sticks margarine

4 eggs

2 cups flour

2 Tbsp lemon juice

cherry pie filling

• Cream sugar and margarine.
• Add eggs, flour and lemon juice, and mix well.
• Pour batter onto greased cookie sheet, and make lines to form squares.
• Put one cherry in each square.
• Bake at 350 for 25 minutes.
• Cool and cut into squares.

Tips: You do not have to push in the cherries as they will sink in on there own. I only used half a can of cherries. These really taste amazing and are just so easy to make!