| |
References:
- Original - https://neimanmarcus.com/store/service/nm_cookie_recipe.jhtml
- Wayback Machine (2003.06.18) - https://web.archive.org/web/20030618172700/https://neimanmarcus.com/store/service/nm_cookie_recipe.jhtml
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Neiman Marcus Cookie Recipe
Carrot Cake (Grandmas Recipe)
Carrot Cake
Ingredients:
Carrot Cake:
2 1/2 cups flour
1 tsp cinnamon
1 tsp salt
1 1/4 cup oil
4 eggs
1 tsp soda
1 tsp Baking Powder
2 cups sugar
3 cup grated carrots
3/4 cup apple sauce (if dry add another 1/4 cup apple sauce)
Frosting:
8 oz cream cheese
2-3 tablespoons softened butter
4-6 cups powder sugar
(add a little dash of milk if more moisture is required)
Directions:
Combine flour, soda, cinnamon, baking power, salt, and sugar. Mix in oil, carrots, and eggs. Put in greased and floured pan. Bake at 350 for 40-45 minutes. Let cool completely. Whisk together frosting ingredients and smooth onto cake.
Sweet Potato Casserole
Filling:
4 lbs sweet potatoes
1/2 cup butter melted
3/4 cup Half & Half or Milk
1/2 cup brown sugar
1 tsp Vanilla
1 tsp salt
1/2 tsp cinnamon
Topping:
1/2 cup butter melted
1/2 cup flour
3/4 cup brown sugar
1 cup chopped pecans
1/2 tsp salt
1/2 tsp cinnamon
Directions:
Preheat oven to 350°. Grease 9×13 dish.
Wash and peel sweet potatoes. Cut in half.
Place potatoes in large pot and cover with cold water.
Bring to boil and cook 15-20 minutes until tender
Drain water from potatoes and return them to pot.
Add melted butter, half & half, brown sugar, vanilla, salt and cinnamon to potatoes. Mash until smooth.
Pour into prepared dish and spread evenly.
In medium bowl, stir together melted butter, flour, brown sugar, pecans, salt and cinnamon until moistened.
Crumble topping evenly over the sweet potatoes.
Bake in preheated oven for 30-35 minutes until set.
Peanut Butter Chocolate No Bake Cookies
Ingredients
2 cups sugar
1/2 cup milk
1 stick butter
1/4 cup cocoa powder
3 cups old-fashioned oats (crushed for smoother cookies)
1 cup peanut butter
1 Tbsp vanilla extract
Salt
Instructions
Line area with parchment paper
Bring sugar, milk, butter and cocoa to a boil over medium heat, stirring occasionally, then let boil for 1 minute. Remove from heat. Add oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoonfuls of the mixture onto the parchment paper and let sit a room temperature until cooled and hardened. Refrigerate in airtight container for up to 3 days.
Cinnamon Rolls (90 Minutes)
Makes 8-12 rolls
Uses: Cream Cheese Frosting
Dough
3/4 cup Milk
1/4 cup margarine, softened
3 1/4 cup flour
1/4 cup sugar
1 pkg instant yeast
1/2 tsp salt
1/4 cup water
1 large egg
Filling
1 cup brown sugar
1/2 cup margarine (SOFTEN NOT MELTED)
1 TBS cinnamon
Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. Remove from heat and stir in margarine until melted; set aside.
Combine 2 1/4 cups flour, sugar, yeast, and salt in a large bowl. Add milk mixture, water, and egg; beat well. Add remaining 1 cup flour, 1/2 cup at a time, stirring well after each addition.
Turn dough out onto a lightly floured surface and knead until smooth (not tough), about 5 minutes. Cover with a damp cloth and let rest for 20 minutes.
While dough is resting, mix together brown sugar, margarine, and cinnamon in a small bowl. Set aside. Preheat the oven to 375 degrees.
Roll dough out on a lightly floured surface into a 12x9-inch rectangle. Spread brown sugar mixture over dough. Roll up dough and pinch seam to seal. Cut into equal rolls. Place cut-side up in the prepared pan. Cover and let rise until doubled, about 30 minutes.
Bake 20-22 minutes in the preheated oven until browned. Let cool for 2 minutes. Spread cream cheese frosting on top of rolls. Serve warm.
Cream Cheese Frosting
For Cookies and Cinnamon Rolls
6 oz Cream cheese
6 TBS Margarine
1 1/2 cup Powder sugar
Milk
Vanilla
Combine room temperature cream cheese and margarine. Beat until smooth with no chunks. Add in powder sugar and milk in small quantities. Add vanilla once everything is smooth and the correct consistency.
Homemade Eggnog
32 oz egg beater original (non-name brand)
2 Cup Sugar 1 tsp Vanilla
32 oz Half and Half 3 cup Milk
1 tsp Nutmeg
Combine egg beaters and 1 cup sugar. Mix until smooth. Set aside.
In another container, mix half and half with the 2nd cup of sugar. Add nutmeg. Mix until thick, but not foamy. Add to egg mixture. Add vanilla and milk.
Candy carrots
Baby carrots butter
Brown sugar
Add ingredients into microwave safe bowl. Microwave till carrots are soft about 5 min.
Sugared pineapple
Pineapple (cut up) 2
tablespoons butter
¼ cup brown sugar
In sauce pan melt butter.
Once melted add brown sugar and pineapple. Cook on medium heat until pineapple is soft.
7 Layer Bean Dip
 |
| 7 Layer Bean Dip (from above) |
In 9 X 13 pan add the following items, in order, and keeping separate layers.
- 2 cans re-fried beans
- guacamole
- 1 tub sour cream mixed with 1 packet taco seasoning
- shredded cheese
- sliced olives (Bethany leaves these off)
- diced tomatoes
- fresh green onions (or chives)
 |
| 7 Layer Bean Dip (from side) |
How To Make a 7 Layer Bean Dip
Layer #1 and Layer #2 - In a 9 x 13 pan, spread a layer of re-fried beans and a layer of guacamole
Layer #3 - In a tub of sour cream mix 1 packet of taco seasoning
Layer #4 - Spread a layer of shredded cheese
Layer #5 - Spread of layer of sliced olives
Bethany doesn't like olives so this step gets skipped in our home
Layer #6 - Spread a layer of diced tomatoes
Layer #7 - Spread a layer of fresh green onions (or chives)
Final Product
|
| 7 Layer Bean Dip (from above) |
|
| 7 Layer Bean Dip (from side) |
Oreo pudding pie
1 pkg Oreos 1/3
cup sugar
½ butter Chocolate
pudding
Crush Oreo cookies. Combine
crushed cookies, sugar, and melted butter.
Press into pie pan. Cool in
fridge. Add pudding made according to
package instructions. Chill in fridge
until set.
Banana pudding pie
1 pkg grahm crackers 1/3
cup sugar
½ butter banana
pudding
Banana sliced
Combine crushed graham crackers, sugar, and melted butter. Press into pie pan. Cool in fridge. Add pudding made according to package
instructions. Add sliced bananas on top
of pan for looks or mixed into pudding.
Chill in fridge until set.
Nestle’s Toll-House Cookie Dough
(Modification from the Nestle’s Toll – House Cookies, minus the eggs)
1 ½ cups salted butter 4 cups flour
1 ½ cups sugar 2 teaspoons salt
¾ cup brown sugar 1 ½ teaspoons soda
Chocolate chips 1 tablespoon vanilla
Blend butter, sugars, and vanilla. Add dry ingredients.
Soft sugar cookies
(for cookie cutters)
1 cup shortening 1
teaspoon salt
2 cups sugar 2
teaspoons baking powder
2 eggs 7
cups flour
2 teaspoons vanilla 1
cup milk
Cream together shortening, sugar, eggs, vanilla, salt and
baking powder. Alternate adding flour
and milk to creamed mixture. Roll
thick. Bake at 375 for 6-10 minutes.
Nestle’s Toll-House Cookies
1 ½ cups butter 4 cups flour
1 ½ cups sugar 2
teaspoons salt
¾ cup brown sugar 1
½ teaspoons soda
3 eggs 1
tablespoon vanilla
Chocolate chips
Blend butter, sugars, eggs, and vanilla. Add dry ingredients. Bake at 375 for 8 to 10 minutes on ungreased
cookie sheet.
To make cookie dough, just leave out the eggs and change the butter to salted butter.
Soft Drop Sugar Cookies
1 cup shortening 1
teaspoon salt
2 cups sugar 1
teaspoon soda
3 eggs 4
cups flour
1 cup buttermilk 1
teaspoon vanilla
Cream shortening and sugar.
Add eggs and vanilla and mix.
Alternate dry ingredients and milk.
Drop onto cookie sheet. Bake at
325 for 10 minutes or light brown.
Rhubarb Crunch
(Kenneth loves crunch alone)
2 cup flour 1
1/2 cup oats
1 1/2 cup brown sugar 1
cup melted butter
2 teaspoon cinnamon
Mix till crumble. Put
½ on bottom of 9 X 13 pan. Add layer of
4 cups cut-up rhubarb.
Sauce: 1 cup sugar 2 tablespoons
cornstarch
1 cup water 1 teaspoon vanilla
1 cup
strawberry jam
Cook until clear and thick.
Pour over rhubarb. Cover with
rest of crumbs.
Bake at 375 for 40 min.
Peanut Butter Fingers
¾ cup butter ¾
cup sugar
¾ cup brown sugar 2
eggs
¾ cup peanut butter ¾
teaspoon soda
½ teaspoon salt 1
½ teaspoon vanilla
1 ½ cups flour 1
½ cups oats
Cream butter and both sugars. Add eggs.
Mix in peanut butter and dry ingredients. Should be moist but not sticky. Put on ungreased cookie sheet. Pat smooth with damp hands. Bake at 375 for 10-15 min. Don’t over bake! Spread ¾ cup peanut butter while still
hot. Top with fudge icing.
Fudge Icing: ½ cup
butter 1 lb powdered sugar
3
tablespoons cocoa 1 teaspoon vanilla
Pinch
of salt 1/2 tbs milk at a time
Boil together butter, cocoa, and salt. Then take off from heat. Add powdered sugar and vanilla. Mix together adding milk slowly to desired
thickness (a little milk goes a loooong way). Spread over peanut butter
while warm.
Pumpkin Cake
(Bethany’s Favorite)
1 large can pumpkin 1
can evaporated milk
3 eggs 1
teaspoon nutmeg
1 cup sugar 1
teaspoon cinnamon
½ teaspoon ginger ½
teaspoon allspice
Mix together, Pour
into 9 X 13 pan. Sprinkle 1 yellow cake
mix over the top. Melt 1 ½ cubes
margarine and pour evenly over top. Bake
at 325 for 1 hour.
Pie Crust
2 ½ cups flour 1
table spoon vinegar
1 cup shortening ¼
cup cold water
1 egg dash
of salt
Cut flour and shortening together until small size crumbs. Mix egg, vinegar, and water together. Add to flour mixture. DON’T
OVER MIX. Roll out on well-floured
board to fit pie pans. Makes 1 two-crust
pie or two single crust pies.
Subscribe to:
Posts (Atom)