Sneed & Reed's Sweet Treats
Nies of the Brown
Ingredients:
⅞ cup of all purpose flour
½ cup unsweetened cocoa powder
½ teaspoon of baking powder
½ teaspoon of salt
¾ a cup of melted butter
1 ½ cups of white sugar
2 teaspoons of vanilla extract
3 eggs
¾ cup of semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees. Grease an 8 in by 8 in pan.
2.In a large bowl, combine the flour, cocoa, baking powder and salt; set aside.
3.In a separate bowl, stir together the melted butter, sugar, and vanilla. Mix in the eggs. Stir in the dry ingredients just until blended.
4.Fold in chocolate chips. Spread the batter evenly in the prepared pan.
5. Bake in the preheated oven until the edges start to pull away from the sides of the pan and the top appears dry, 35 to 40 minutes.
Naners of the Bread
Ingredients:
3 or 4 ripe bananas
⅓ a cup of melted butter
1 cup of sugar
1 beaten egg
2 teaspoons of vanilla
1 teaspoon of baking soda
A pinch of salt
1 ½ of all purpose flour
Directions:
1.Preheat oven to 350 degrees. Butter a 4 in by 8 in loaf pan.
2.In a medium to large sized bowl mash the bananas. Mix the butter into the mashed bananas using a wooden spoon.
3.Add vanilla, sugar and eggs into the mixture. Sprinkle the baking soda and salt into the mixture.
4.Add flour last into the mix and stir until thick.
5.Bake for 60 minutes, let it cool on rack , then slice and serve.
Bars de Lemon
Ingredients:
For Crust
1 cup of softened butter
½ of white sugar
2 cups of all purpose flour
For filling
4 eggs
1 ½ of white sugar
¼ cup of all purpose flour
3 to 4 juiced lemons
Directions:
1. Preheat oven to 350 degrees.
2.In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3.Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4.Bake for an additional 20 minutes in the preheated oven. The bars will firm as they cool.
Strawberry Fields of Muffins
Ingredients:
1 large egg
1/4 cup oil
1/2 cup milk, 2%
1 1/2 cups all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 cup of fresh strawberries(diced)
Directions:
1.Preheat oven to 400°F.
2.Spray bottoms of 2 1/2-inch muffin pan with non-stick cooking spray.
3.Beat egg until foamy in a small mixing bowl. Beat in oil and milk.
4.In a separate bowl, sift together all dry ingredients. Stir in blueberries. Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened.Batter will be lumpy.
5.Using an ice-cream scoop, fill the cups in the muffin pan. This will measure your batter equally for each muffin. Fill each muffin cup a little more than half full.
6.Bake 18 to 20 minutes or until golden brown.
Cookies of the Roll (but not the rock)
Ingredients:
2 1/4 c. flour
3/4 c. cocoa
1 tsp. soda
1 c. sugar
1 c. packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
60 Rolo candies
4 tbsp. sugar
Directions:
1.Preheat oven to 375 degrees.
2.In small bowl, combine flour, cocoa, and soda; blend well.
3. In large bowl, beat sugars and butter until fluffy. Add vanilla and eggs; beat well. Slowly add flour mixture; blend wells.
4. For each cookie with floured hands, shape about 1 tablespoon dough around caramel candy, covering completely.
5.Bake at 375 degrees for 7 to 9 minutes. Let cool.
Oreogasm
Ingredients:
1 pkg Oreo Cookies
12.75 oz of all purpose flour, plus 2 tbsp for the Oreo chunks
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened
1 2/3 cup caster sugar
2 tsp vanilla bean paste
3 large egg whites, at room temperature
1 cup milk
Directions:
1.Preheat oven to 350 degrees.
2.Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Quarter the remaining Oreos. Place in bowl and mix in 2 tbsp of flour. Crush the other wafer halves.
3.In a large bowl combine flour, baking powder, and salt. Set aside.
4.Cream butter and sugar until light and fluffy.
5.Add egg whites and beat until incorporated.
6.With a wooden spoon, stir in flour mixture alternating with milk, starting and ending with the flour mixture just until mixed.
7.Add quartered Oreos.
8.Fill liners 3/4 full. Bake for 20 minutes or until toothpick comes out clean. Let cool.
Some Cheesecake
Ingredients:
For crust
15 graham crackers, crushed
2 tablespoons butter, melted
For filling
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Directions:
Ingredients:
1/4 cup butter
4 cups miniature marshmallows
5 cups crisp rice cereal
Directions:
1.Melt margarine in large saucepan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
2.Add cereal. Stir until well coated.
3.Using a buttered spatula, press mixture evenly and firmly in buttered 13 by 9 inch pan. Cut into squares when cool.
Jelly Belly Cake
Ingredients:
Cake
3 cups of cake flour
1 tablespoon of baking powder
½ teaspoon of salt
¼ teaspoon of baking soda
1 ½ cups of melted butter
1 ¼ of sugar
⅔ cup of milk
2 teaspoons of vanilla extract
4 eggs
1 jar of red raspberry jam
Frosting
2 cups of softened butter
2 teaspoons of vanilla extract
7 ½ cups of powdered sugar
Directions:
1.Preheat oven to 350 degrees. Grease 3 9in round cake pans.
2.Mix together cake flour, baking powder, salt and baking soda, then set aside.
3.Beat butter and sugar with an electric mixer in a large bowl until fluffy. Then beat in the flour mixture.
4.Add milk, vanilla and eggs into mix on medium speed. Beat for two minutes.
5.Bake for 19 to 23 minutes. Let cool for 10 minutes. Cut each cake in half so you now have 6 cakes.
6. Put a half cup of frosting into a frosting bag. Put jelly into a bowl. Alternate each layer with frosting, then next with jelly. (ex. cake, jelly, cake, frosting)
7. Once all of the layers are frosted or jellied, then frost the rest of the cake.
Grandmas Best Cookies
Ingredients:
⅓ a cup of butter
⅓ a cup of shortening
½ a teaspoon of salt
½ a teaspoon of baking powder
1 ½ cups of flour
½ cup of sugar
½ cup of brown sugar
1 egg
1 teaspoons of vanilla
¾ cup of chocolate chips
Directions:
1.Preheat oven to 375 degrees.
2. Mix together flour, salt, baking powders and sugar in a medium sized bowl. Set aside.
3. Mix together butter, shortening, egg and vanilla in a large bowl.
4. Add the dry mixture into the wet and stir together until dough forms. Now add chocolate chips.
5. Take 2 tablespoons of dough and roll into a ball ,then flatten onto cookie sheet.
6. Bake for 10 to 12 minutes, then let cool.
makes 2 dozen
Ingredients:
⅞ cup of all purpose flour
½ cup unsweetened cocoa powder
½ teaspoon of baking powder
½ teaspoon of salt
¾ a cup of melted butter
1 ½ cups of white sugar
2 teaspoons of vanilla extract
3 eggs
¾ cup of semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees. Grease an 8 in by 8 in pan.
2.In a large bowl, combine the flour, cocoa, baking powder and salt; set aside.
3.In a separate bowl, stir together the melted butter, sugar, and vanilla. Mix in the eggs. Stir in the dry ingredients just until blended.
4.Fold in chocolate chips. Spread the batter evenly in the prepared pan.
5. Bake in the preheated oven until the edges start to pull away from the sides of the pan and the top appears dry, 35 to 40 minutes.
Naners of the Bread
Ingredients:
3 or 4 ripe bananas
⅓ a cup of melted butter
1 cup of sugar
1 beaten egg
2 teaspoons of vanilla
1 teaspoon of baking soda
A pinch of salt
1 ½ of all purpose flour
Directions:
1.Preheat oven to 350 degrees. Butter a 4 in by 8 in loaf pan.
2.In a medium to large sized bowl mash the bananas. Mix the butter into the mashed bananas using a wooden spoon.
3.Add vanilla, sugar and eggs into the mixture. Sprinkle the baking soda and salt into the mixture.
4.Add flour last into the mix and stir until thick.
5.Bake for 60 minutes, let it cool on rack , then slice and serve.
Bars de Lemon
Ingredients:
For Crust
1 cup of softened butter
½ of white sugar
2 cups of all purpose flour
For filling
4 eggs
1 ½ of white sugar
¼ cup of all purpose flour
3 to 4 juiced lemons
Directions:
1. Preheat oven to 350 degrees.
2.In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3.Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4.Bake for an additional 20 minutes in the preheated oven. The bars will firm as they cool.
Strawberry Fields of Muffins
Ingredients:
1 large egg
1/4 cup oil
1/2 cup milk, 2%
1 1/2 cups all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 cup of fresh strawberries(diced)
Directions:
1.Preheat oven to 400°F.
2.Spray bottoms of 2 1/2-inch muffin pan with non-stick cooking spray.
3.Beat egg until foamy in a small mixing bowl. Beat in oil and milk.
4.In a separate bowl, sift together all dry ingredients. Stir in blueberries. Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened.Batter will be lumpy.
5.Using an ice-cream scoop, fill the cups in the muffin pan. This will measure your batter equally for each muffin. Fill each muffin cup a little more than half full.
6.Bake 18 to 20 minutes or until golden brown.
Cookies of the Roll (but not the rock)
Ingredients:
2 1/4 c. flour
3/4 c. cocoa
1 tsp. soda
1 c. sugar
1 c. packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
60 Rolo candies
4 tbsp. sugar
Directions:
1.Preheat oven to 375 degrees.
2.In small bowl, combine flour, cocoa, and soda; blend well.
3. In large bowl, beat sugars and butter until fluffy. Add vanilla and eggs; beat well. Slowly add flour mixture; blend wells.
4. For each cookie with floured hands, shape about 1 tablespoon dough around caramel candy, covering completely.
5.Bake at 375 degrees for 7 to 9 minutes. Let cool.
Oreogasm
Ingredients:
1 pkg Oreo Cookies
12.75 oz of all purpose flour, plus 2 tbsp for the Oreo chunks
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened
1 2/3 cup caster sugar
2 tsp vanilla bean paste
3 large egg whites, at room temperature
1 cup milk
Directions:
1.Preheat oven to 350 degrees.
2.Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Quarter the remaining Oreos. Place in bowl and mix in 2 tbsp of flour. Crush the other wafer halves.
3.In a large bowl combine flour, baking powder, and salt. Set aside.
4.Cream butter and sugar until light and fluffy.
5.Add egg whites and beat until incorporated.
6.With a wooden spoon, stir in flour mixture alternating with milk, starting and ending with the flour mixture just until mixed.
7.Add quartered Oreos.
8.Fill liners 3/4 full. Bake for 20 minutes or until toothpick comes out clean. Let cool.
Some Cheesecake
Ingredients:
For crust
15 graham crackers, crushed
2 tablespoons butter, melted
For filling
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Directions:
- Preheat oven to 350 degrees. Grease a 9 inch round pan.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
- Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Ingredients:
1/4 cup butter
4 cups miniature marshmallows
5 cups crisp rice cereal
Directions:
1.Melt margarine in large saucepan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
2.Add cereal. Stir until well coated.
3.Using a buttered spatula, press mixture evenly and firmly in buttered 13 by 9 inch pan. Cut into squares when cool.
Jelly Belly Cake
Ingredients:
Cake
3 cups of cake flour
1 tablespoon of baking powder
½ teaspoon of salt
¼ teaspoon of baking soda
1 ½ cups of melted butter
1 ¼ of sugar
⅔ cup of milk
2 teaspoons of vanilla extract
4 eggs
1 jar of red raspberry jam
Frosting
2 cups of softened butter
2 teaspoons of vanilla extract
7 ½ cups of powdered sugar
Directions:
1.Preheat oven to 350 degrees. Grease 3 9in round cake pans.
2.Mix together cake flour, baking powder, salt and baking soda, then set aside.
3.Beat butter and sugar with an electric mixer in a large bowl until fluffy. Then beat in the flour mixture.
4.Add milk, vanilla and eggs into mix on medium speed. Beat for two minutes.
5.Bake for 19 to 23 minutes. Let cool for 10 minutes. Cut each cake in half so you now have 6 cakes.
6. Put a half cup of frosting into a frosting bag. Put jelly into a bowl. Alternate each layer with frosting, then next with jelly. (ex. cake, jelly, cake, frosting)
7. Once all of the layers are frosted or jellied, then frost the rest of the cake.
Grandmas Best Cookies
Ingredients:
⅓ a cup of butter
⅓ a cup of shortening
½ a teaspoon of salt
½ a teaspoon of baking powder
1 ½ cups of flour
½ cup of sugar
½ cup of brown sugar
1 egg
1 teaspoons of vanilla
¾ cup of chocolate chips
Directions:
1.Preheat oven to 375 degrees.
2. Mix together flour, salt, baking powders and sugar in a medium sized bowl. Set aside.
3. Mix together butter, shortening, egg and vanilla in a large bowl.
4. Add the dry mixture into the wet and stir together until dough forms. Now add chocolate chips.
5. Take 2 tablespoons of dough and roll into a ball ,then flatten onto cookie sheet.
6. Bake for 10 to 12 minutes, then let cool.
makes 2 dozen