Summer Camp Festival Goodies

DH is here this weekend. Since I couldn't go with him this year, I sent along for he and his "crew" some baked goods to keep the sugar rush going :-)  I didn't take any pictures before I packed them up but the recipes are below.

The Coconut Almond Bars I have posted before.  The only change I made was to "frost" them with pure, melted semi-sweet chocolate.

Peanut Butter Three-Chip Cookies is something I adapted from another recipe.

PEANUT BUTTER THREE-CHIP COOKIES

Ingredients:
1 cup butter
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup rolled oats
2 tsp. baking soda
1/2 tsp salt
1 cup dark chocolate chips
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1/2 cup honey roasted peanuts, rough chopped

Directions:
Preheat oven to 350F

Cream butter, peanut butter and sugars until light and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in vanilla.  Combine flour, oats, baking soda and salt.  Gradually add to creamed mixture and mix well.  Stir in chips and peanuts.

Drop by rounded tablespoons 2 in. apart onto ungreased baking sheet.  Bale for 10-12 minutes or until lightly browned.  Cool for 1 minute before removing to wire racks to cool completely.  Makes 4 1/2 dozen.

The Sugar Cookie came from Taste of Home website.

SUGAR COOKIES

Ingredients:

1/2 cup butter, softened

1/2 cup shortening

1 cup sugar

1 egg

1 tsp. vanilla extract

2 1/4 cup all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

additional sugar

Directions:

Preheat oven to 350F

Cream butter, shortening and sugar until light and fluffy.  Add egg and vanilla.  Mix well.  Combine flour, baking powder and baking soda.  Add to creamed mixture.

Shape into 1 inch balls.  Roll in sugar.  Place on greased baking sheet.  Flatten with the bottom of a glass (I used a cookie stamp).  Bake 10-12 minutes until set and lightly browned.  Cool for a moment and them remove to a wire rack to cool completely.  Makes 5 dozen.

Rum Cashew Biscotti is an old favorite that used to be available from bettycrocker.com but they took it off the website.  It is also in the Betty Crocker Christmas Cookbook.

RUM-CASHEW BISCOTTI

Ingredients:

2/3 cup sugar

1/2 cup vegetable oil

1 1/2  tsp. rum extract

2 eggs

2 1/2 cups all purpose flour

1 cup unsalted cashew pieces. (if all you can find are salted nuts, omit the salt in the recipe)

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

Directions:

Preheat oven to 350F

Beat sugar, oil, rum extract and eggs.  Stir in remaning ingredients.  Turn out unto lightly floured surface and gently knead unitl smooth.  Shape half the dough at a time into a log 10 x 3 inches.  Place on ungreased baking sheet.

Bake 25-30 minutes or until toothpick inserted in center comes out clean.  Cool on baking sheet 15 minutes.  Cut each log crosswise into 1/2 inch slices.  Place slices, cut side down back on baking sheet.  Bake about 15 minutes, turning once, until crisp and lightly brown. Immediately remove to wire rack to cool completely.

Makes 3 dozen

The Raspberry Swirls are from the Taste of Home's The Ultimate Cookie Collection Book.  It is also available online here. 

RASPBERRY SWIRLS

Ingredients:

1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 jar (12 ounces) seedless raspberry jam
1 cup flaked coconut
1/2 cup chopped pecans
 
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and extracts. Combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill dough for at least 2 hours.
 
Divide dough in half. On a lightly floured surface, roll each half into a 12-in. x 9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long end, into a tight jelly roll. Wrap in plastic wrap. Refrigerate overnight or freeze for 2-3 hours.
 
Preheat oven to 375F
 
Cut into 1/4-in. slices; place on greased baking sheets. Bake for 10-12 minutes or until lightly browned. Cool cookies on baking sheet for a minute before transfering to wire racks to cool completely. Makes 8 dozen.

Peanut Butter Cup Bonbons are also from The Ultimate Cookie Collection Book and available online here.  I made two versions. One version uses peanut butter cookie dough as the base and the other uses a brownie batter as the base.

PEANUT BUTTER CUP BONBONS

Ingredients:
1 package (17-1/2 ounces) peanut butter cookie mix (or 2 1/4 cup peanut butter cookie dough of your choice)
36 miniature peanut butter cups, unwrapped (it helps to chill them in the fridge for 1/2 hour or so before baking)

Directions:
Preheat oven to 350F

Prepare cookie mix according to package directions. Roll the dough into 36, 1-inch balls. Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.

Bake for 11-13 minutes or until set. Immediately place a peanut butter cup in each cup; press down gently. Cool for 15 minutes; carefully remove from pans. Makes 3 dozen.

For the brownie version: use either a mix or a recipe that makes a 13x9 size pan of brownies. Divide batter evenly between 36 miniture muffin cups.  Bake for 15 minutes or until brownies are set and no longer shiney on top.   Immediately place a peanut butter cup in each cup; press down gently. Cool for 15 minutes; carefully remove from pans.  Makes 3 dozen.