Monster Cookies
1 dozen eggs
1 pound margarine or butter
2 pounds brown sugar
4 cups white sugar
1/4 cup vanilla
3 pounds peanut butter
8 teaspoons baking soda
18 cups oatmeal
1 pound nuts
1 pound chocolate chips
1 pound M and Ms
Mix in order given.
Drop by tablespoons.
Bake at 350 degrees for 15-20 minutes.
Leave on sheet for 2 mins or so before removing or they will fall apart. I like chewy not crunchy so I bake less than I think as they continue to cook a little after they are out. They look a little puffy but 'fall' after they are out of the oven. Dough freezes well or can be made into smaller batches.
I made a batch a little over 1/2 size for a bakesale and it made 45 medium scoop cookies and 18 large scoop cookies.
My medium scoop is between 1/4-1/3 cup and baked for 7 mins, turn pan, 5 mins, and then 2 more. Leave on sheet for 2 mins or so before removing or they will fall apart. If you use dough straight from fridge, it will need to be flattened a little bit with bottom of glass(wet with water in between) and will take a tiny bit longer to cook.
I prefer pecans for the nuts and milk chocolate mini Mand Ms (found in baking aisle) and milk chocolate chips instead of semi sweet.
These cookies are easy to freeze if they make it that far! Bring to room temperature before serving.
Bread Pudding
8 slices bread, cubed
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup melted butter or margarine
1/2 cup raisins
1/2 teaspoon cinnamon
Sauce:
2 Tablespoons butter or margarine
2 Tablespoons flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla
Place bread cubes in greased slow cooker. Beat together egss and milk. Stir in the sugar, butter, raisins, and cinnamon Pour over bread and stir. Cover and cook on high for 1 hour. Reduce heat to low and cook another 3-4 hours or until thermometer reaches 160 degrees.
Make sauce just before pudding is done baking. Begin by melting butter in saucepan. Stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to boil. Cook, stirring constantly for 2 minutes or until thickened. Serve sauce over warm pudding.
If you omit the sauce the sugar level is not as high. My husband prefers his bread pudding dunked in milk.
Caramel Apple Pie
1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar
3 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly-sliced peeled apples (I use Granny Smith)
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping
Ingredients for crumb topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
Directions for Crumb Topping:
Stir together brown sugar, flour and rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
Directions for pie:
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell.
Sprinkle crumb topping over apple mixture. (It will seem really high but it all sinks as it cooks. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil or pie crust shield.
Bake in a preheated 375°F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature. We serve with ice cream or Cool Whip.
