Club 21719 Cookery

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Fruity Pebbles Cookies

Fruity Pebbles Cookies
Serves 24
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Ingredients
  1. 1 1/4 cups all-purpose flour
  2. 1/2 teaspoon cream of tartar
  3. 1/2 teaspoon baking soda
  4. 1/2 cup (1 stick) butter, softened
  5. 1/2 cup granulated (white) sugar
  6. 1/2 cup brown sugar
  7. 1 large egg
  8. 1/2 teaspoon vanilla
Instructions
  1. Preheat the oven to 375 degrees.
  2. Line 2 cookie sheets with parchment paper.
  3. Combine the flour, cream of tartar, and baking soda in a medium bowl. Set aside.
  4. Beat the butter and both sugars until light and fluffy. (Use electric mixer, if possible). Add the egg and vanilla, and beat well.
  5. Gradually add the flour mixture to the butter mixture until blended. Stir in the Fruity Pebbles (or other cereal).
  6. Drop rounded-tablespoon mounds of dough on the cookie sheets 2 inches apart (they will spread!). Bake for 10-12 minutes, until the edges are golden. Remove the oven and let cool for 2 minutes. Transfer to rack to cool.
Adapted from Crazy About Cookies
Adapted from Crazy About Cookies
Club 21719 | Camp Louise http://club21719.com/
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Cookie Dough Crispy Treats

Cookie Dough Crispy Treats
Serves 24
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Total Time
20 min
Total Time
20 min
Ingredients
  1. FOR COOKIE DOUGH
  2. 1/3 cup unsalted butter, room temperature
  3. 1/4 cup granulated sugar
  4. 1/2 cup light brown sugar, packed
  5. 1 teaspoon vanilla extract
  6. 1/4 cup milk or cream
  7. 1 1/4 cups all-purpose flour
  8. 1/4 teaspoon salt
  9. 3/4 cup mini semisweet chocolate chips
  10. FOR CRISPY TREATS
  11. 2 tablespoons unsalted butter
  12. 12 ounces marshmallows (about 44 regular or 2 cups mini)
  13. 1/2 teaspoon vanilla extract
  14. 7 cups crisp rice cereal
Instructions
  1. Grease a 13x9 inch baking pan with butter or cooking spray.
  2. In a mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated. Stir in chocolate chips.
  3. Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from head and add vanilla. Fold in cereal, gently stirring until completely coated.
  4. Press half of the cereal mixture into prepared pan. Spread with cookie dough and then top with remaining cereal, carefully pressing into an even layer. (You may find it easier to use your hands for this step; if so, generously butter them beforehand so the cereal mixture doesn't stick to your fingers.) Cut into squares. Treats can be stored, loosely covered in the refrigerator, up to 3 days but are best enjoyed within a day of making them.
Adapted from The Cookie Dough Lover's Cookbook by Lindsay Landis
Adapted from The Cookie Dough Lover's Cookbook by Lindsay Landis
Club 21719 | Camp Louise http://club21719.com/
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Cascade Bars

Cascade Bars
A Camp Louise tradition!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 package (6 oz.) semisweet chocolate chips
  2. 21 graham cracker squares, crushed
  3. 1 can (14 oz.) sweetened condensed milk
  4. Confectioner/powdered sugar
Instructions
  1. Grease an 8x8-inch baking pan. Line pan with parchment paper and grease again.
  2. In a mixing bowl, combine all ingredients except sugar.
  3. Press into prepared pan.
  4. Bake in a preheated 375 degrees oven for 30 minutes.
  5. Turn out of pan and peel off paper while still warm.
  6. Cut into squares and roll into sugar.
Club 21719 | Camp Louise http://club21719.com/
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Mandel Bread

Mandel Bread
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Prep Time
25 min
Cook Time
35 min
Prep Time
25 min
Cook Time
35 min
Ingredients
  1. 3 eggs
  2. 1 1/4 cup sugar
  3. 1 cup oil
  4. 2 tsp baking powder
  5. 4 cups flour
  6. 1 cup chopped nuts, chocolate chips or raisins
  7. 1 teaspoon vanilla
  8. 1/4 tsp salt
  9. cinnamon/sugar mixture
Instructions
  1. Beat sugar and eggs with fork.
  2. Add oil, baking powder, vanilla and salt. Mix.
  3. Add flour on cup at a time.
  4. Batter will become very thick.
  5. Add chopped nuts, chocolate chips or raisins.
  6. Lightly grease cookie sheet with oil.
  7. Wet hands with cold water and form 3 long strips on cookie sheet.
  8. Sprinkle with sugar.
  9. Bake at 350-375 degrees for 25 minutes.
  10. Cut while warm at an angle. Sprinkle cinnamon/sugar on sides, if desired.
Club 21719 | Camp Louise http://club21719.com/
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Caramel Crispy Treats

Caramel Crispy Treats
Serves 32
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Ingredients
  1. 4 (2.05 oz.) Milky Way Bars
  2. 3/4 cup butter or margarine, divided
  3. 3 cups crispy rice cereal
  4. 1 cup milk chocolate chips
Instructions
  1. In microwave or a double boiler, melt candy bars and 1/2 cup butter, stirring occasionally, until smooth.
  2. Stir in cereal until well coated.
  3. Press mixture into a greased 7x11 inch pan.
  4. In a separate microwave-safe bowl or double boiler, melt chocolate chips and remaining 1/4 cup butter, stirring until smooth.
  5. Remove from heat and spread chocolate mixture over ingredients in pan.
  6. Refrigerate 1 hour, or until firm, before cutting into squares.
Adapted from No Bake Cookies, Bars and Pies
Adapted from No Bake Cookies, Bars and Pies
Club 21719 | Camp Louise http://club21719.com/
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