Project Dessert

Yield: about 1 1/2 dozen

Time: Prep – 7 minutes, Cook – 18-20 minutes

1 cup margarine

3/4 cup cornstarch

1/3 cup confection sugar

1 cup flour

3 Tbsp confection sugar

crystal sugars (any 2 colors)

• Beat margarine until fluffy, and then add cornstarch and 1/3 cup confection sugar.
• Add flour, mixing well until it forms a dough.
• Refrigerate for 1 hour or until chilled.
• Roll into balls and place on cookie sheet.
• Combine 3 tablespoons confection sugar with colored crystals and roll cookies in mixture.
• Bake at 350 until golden brown.

Tips: After refrigerating dough for an hour it got a little tough. I used only 1 color of crystals as their not that cheap and I didnt think its worth to buy 2. The recipe does not say the amount of crystals to put in the rolling mixture so I had to just our an estimate. The crystals did not stick to the cookies when they were rolled in so I sprinkled some on top. I baked the cookies for 20 minutes and they only got light brown. These cookies tasted like a disgusting mixture of margarine and cornstarch but that’s just my opinion as some people told me they tasted decent.

Yield: about 2 dozen

Time: Prep – 5 minutes, Cook – N/A

2 cups confection sugar

1 cup honey graham crackers, crushed

3/4 cup ground walnuts

1/2 cup coconut, shredded

1/2 cup peanut butter

1 stick margarine, melted

1 bar chocolate

• Mix all ingredients well.
• Form into balls and place on baking sheet.
• Freeze for 1 1/2 hours.
• Remove from freezer.
• Melt chocolate over low heat and dip balls into chocolate.
• Refreeze.
• Remove from freezer an hour before serving.

Tips: These look like they have little yarmulkas on them. They taste good and are really easy to make with no baking required. Its pretty much a few powdered things put together with the margarine and peanut butter holding them together. They can be stored in the refrigerator instead of the freezer.

Price to make: $4.42

Yield: about 3 dozen

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

1 cup sugar

1 cup brown sugar

2 sticks margarine

1 egg

1 cup oil

2 tsp vanilla sugar

3 1/2 cups flour

1 cup rolled oats

1 tsp baking soda

1 tsp cream of tartar

8oz chocolate chips

1 cup rice crispies

• Mix the first six ingredients well.
• In another bowl, combine together remaining ingredients, then add mixture to first bowl and mix well.
• Shape into round balls, and then flatten with fork on ungreased, lined cookie sheet.
• Bake at 350 for 12-15 minutes.

Tips: Great tasting and crispy cookies. Use a little less sugar as it was a little too sweet.

Price to make: $2.54

Yield: about 2 dozen

Time: Prep – 12 minutes, Cook – 12 minutes

1 stick margarine

1 cup sugar

1 egg

1 tsp vanilla extract

1 cup flour

1/2 cup cocoa

1/2 tsp baking soda

less than 1/2 tsp salt

1 cup colored or white chocolate chips

• Beat margarine and sugar until creamy, and then add egg and vanilla extract.
• Mix in remaining ingredients.
• Roll into small balls and place on ungreased cookie sheet.
• Bake for 10-12 minutes and then cool on wire rack.

Tips: Add chocolate chips last after mixing everything else together. White chocolate chips look nice with the chocolate color of the cookies, colored would probably look weird. These cookies taste really good.

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.