No-Bake Delights - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

No-Bake Delights


DESSERT IN A FLASH! DO YOU HEAR THE CHEERING ALREADY? WHIP TOGETHER THESE TASTY TREATS WITHOUT OPENING THE OVEN DOOR. WHEN YOU NEED A LAST-MINUTE DISH TO BRING TO A PARTY, ONE OF THESE RECIPES WILL FIT THE BILL; MAYBE PLAN ON MAKING A DOUBLE BATCH!

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5 INGREDIENTS BIG BATCH

Texas Tumbleweeds

Tumbleweeds blow across the roads in some parts of Texas, and I think these cute stacks looks like them. For years my sister and I have been making these sweet treats.

—KAREN LEMAY SEABROOK, TX



PREP: 20 MIN. + CHILLING ✵ MAKES: ABOUT 4 DOZEN


1 cup (6 ounces) butterscotch chips

1 cup creamy peanut butter

1 can (9 ounces) potato sticks (about 6 cups)

1. In a microwave, melt butterscotch chips and peanut butter; stir until smooth. Stir in potato sticks.

2. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

BIG BATCH

Cathedral Cookies

Children love the colorful marshmallows in these no-bake slices, which mimic the look of stained glass. They really light up the cookie tray at our parties.

—CAROL SHAFFER CAPE GIRARDEAU, MO



PREP: 10 MIN. + FREEZING ✵ COOK: 10 MIN. + COOLING ✵ MAKES: ABOUT 5 DOZEN


1 cup (6 ounces) semisweet chocolate chips

2 tablespoons butter

1 large egg, lightly beaten

3 cups pastel miniature marshmallows

1/2 cup chopped pecans or walnuts

1 cup flaked coconut

1. In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 minutes.

2. On a sheet of waxed paper, shape the dough into a 1 1/2-in.-diameter log. Place the coconut on another sheet of waxed paper. Gently roll the log over coconut to coat sides. Wrap up tightly, twisting ends to seal.

3. Freeze for 4 hours or overnight. Remove the waxed paper. Cut the log into 1/4-in. slices. Store in an airtight container in the refrigerator.

BIG BATCH

Mocha Pecan Balls

Dust six-ingredient sweets with either confectioners’ sugar or cocoa powder to get truffle-like treats. No baking required!

—LORRAINE DAROCHA MOUNTAIN CITY, TN



START TO FINISH: 25 MIN. ✵ MAKES: 4 DOZEN


2 1/2 cups crushed vanilla wafers (about 65 wafers)

2 cups plus 1/4 cup confectioners’ sugar, divided

2/3 cup finely chopped pecans, toasted

2 tablespoons baking cocoa

1/4 cup reduced-fat evaporated milk

1/4 cup cold strong brewed coffee

Additional baking cocoa, optional

1. In a large bowl, combine the wafer crumbs, 2 cups of confectioners’ sugar, pecans and cocoa. Stir in the milk and coffee (mixture will be sticky).

2. Dust hands in confectioners’ sugar and shape the dough into 3/4-in. balls; roll in remaining confectioners’ sugar or additional baking cocoa if desired. Store in an airtight container.

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FREEZE IT BIG BATCH

Dutch Waffle Cookies

My mom taught me how to make these waffle iron cookies. Now I have my friends bring their waffle irons to the house, and we make big batches.

—RACHEL SETALA SURREY, BC



PREP: 40 MIN. ✵ COOK: 5 MIN./BATCH ✵ MAKES: ABOUT 6 DOZEN


1 cup butter, softened

1 cup sugar

2 large eggs

1/2 cup 2% milk

1 tablespoon vanilla extract

4 cups all-purpose flour

1 3/4 teaspoons baking powder

3/4 teaspoon baking soda

Confectioners’ sugar, optional

1. In large bowl, beat butter and sugar until blended. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into butter mixture.

2. Shape level tablespoons of dough into balls; place 2 in. apart on a preheated waffle iron coated with cooking spray. Bake on medium heat 3-4 minutes or until cookies are golden brown. Remove to wire racks to cool. If desired, dust with confectioners’ sugar.

FREEZE OPTION Freeze cookies layered between waxed paper in freezer containers. To use, thaw in covered containers. If desired, dust with additional confectioners’ sugar.

TOP TIP

Smart Spritzing

I prefer not to use commercial nonstick cooking spray. So I went to the kitchenware area of a department store and bought a spray bottle made just for cooking oil. I fill it with a favorite oil and use it whenever nonstick cooking spray is called for in a recipe.

—ELIZABETH M. ALBERT BRIDGE, NS

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5 INGREDIENTS BIG BATCH

Easy Mint Thins

My friends often try to guess the ingredients in these cookies, but I never tell them how simple they are to make. They taste just like the Girl Scout cookie, and they’re perfect for Christmas and bake sales.

—JENNIFER SETSER MORGANTOWN, IN



PREP: 40 MIN. + STANDING ✵ MAKES: 5 DOZEN


24 ounces milk or dark chocolate candy coating

1 1/2 teaspoons peppermint extract

60 Ritz crackers

2 ounces white candy coating, melted

Optional decorations: chopped Andes candies, crushed spearmint candies and green colored sugar

1. In a microwave, melt chocolate candy coating; stir until smooth. Stir in extract.

2. Dip crackers in chocolate candy coating; allow excess to drip off. Place on waxed paper; let stand until set.

3. Drizzle tops of cookies with white candy coating; decorate as desired. Let stand until set. Store in airtight containers.

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BIG BATCH

Browned Butter Cereal Bars

Crispy rice treats were one of the first recipes I ever made as a kid. For a new version, I wanted to make something similar but more special. Friends and family think using Cap’n Crunch and browned butter is genius, but I just call them delicious.

—KELLY KRAUSS LEBANON, NJ



PREP: 15 MIN. + FREEZING ✵ COOK: 20 MIN. + COOLING ✵ MAKES: 5 DOZEN


4 cups white fudge-covered miniature pretzels

1 package (10 1/2 ounces) miniature marshmallows

1 package (10 to 12 ounces) white baking chips

2 cups butter, cubed

3 packages (10 ounces each) large marshmallows

2 teaspoons vanilla extract

1 teaspoon salt

8 cups Cap’n Crunch

1. Line a 15x10x1-in. pan with parchment paper, letting ends extend over sides; set aside. Freeze pretzels, miniature marshmallows and baking chips for 1 hour.

2. Remove pretzels, marshmallows and baking chips from the freezer; combine in a large bowl. In a Dutch oven, melt butter over medium heat. Heat 10-13 minutes or until golden brown, stirring constantly. Add large marshmallows; cook and stir until blended. Remove from heat; stir in vanilla and salt.

3. Stir in cereal until coated. Stir in pretzel mixture; transfer to prepared pan, pressing evenly with a buttered spatula. Cool completely.

4. Lifting with the parchment paper, remove cereal mixture from pan. Cut into bars. Store in airtight containers.

White Almond No-Bake Cookies

My daughter and I like to try new recipes. We were out of chocolate chips one day, so we came up with a different cookie by using white chips.

—DEBBIE JOHNSON WINONA LAKE, IN



PREP: 25 MIN. ✵ COOK: 5 MIN. + CHILLING ✵ MAKES: ABOUT 3 1/2 DOZEN


2 cups sugar

1/2 cup butter, cubed

1/2 cup 2% milk

1 cup white baking chips

1/2 teaspoon almond extract

3 cups old-fashioned oats

1 cup dried cherries or dried cranberries, optional

1. In a large saucepan, combine sugar, butter and milk. Cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat. Stir in baking chips and extract until smooth. Add oats and, if desired, cherries or cranberries; stir until coated.

2. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.

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5 INGREDIENTS

Easy Cinnamon Thins

When a co-worker’s husband came home from Iraq, we had a potluck for him. Tasty cookies with coarse red sugar matched our patriotic theme.

—JANET WHITTINGTON HEATH, OH



PREP: 20 MIN. + STANDING ✵ MAKES: 2 1/2 DOZEN


12 ounces white candy coating, chopped

1 teaspoon cinnamon extract

30 Ritz crackers

12 finely crushed cinnamon hard candies

Red colored sugar

1. In a microwave, melt candy coating; stir until smooth. Stir in extract.

2. Dip crackers in the candy coating mixture; allow excess to drip off. Place on waxed paper. Decorate with candies and colored sugar as desired. Let stand until set.

TOP TIP

Dipping Just Right

Before you start dipping cookies in chocolate—or any other candy coating—transfer the chocolate first to a narrow container. Dip cookie into chocolate and scrape the bottom of the cookie across the edge of the container to remove any excess. When chocolate is running low, spoon it over the cookies on waxed paper-lined baking sheets.

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Gooey Caramel-Topped Gingersnaps

Making these cookies is therapeutic for me. I often watch a movie while I put them together. I take a lot of cookies to fundraisers, and these gingersnaps are quite popular. You can make variations by changing the cookie base or by varying the nuts.

—DEIRDRE COX KANSAS CITY, MO



PREP: 30 MIN. + STANDING ✵ MAKES: 3 1/2 DOZEN


42 gingersnap cookies

1 package (14 ounces) caramels

1/4 cup 2% milk or heavy whipping cream

1 cup chopped honey-roasted peanuts

12 ounces white or dark chocolate candy coating, melted

Chocolate jimmies or finely chopped honey-roasted peanuts

1. Arrange cookies in a single layer on waxed paper-lined baking sheets. In a microwave, melt the caramels with the milk; stir until smooth. Stir in 1 cup chopped peanuts. Spoon about 1 teaspoon of caramel mixture over each cookie; refrigerate until set.

2. Dip each cookie halfway into the candy coating; allow excess to drip off. Return to baking sheet; sprinkle with jimmies. Refrigerate until set.

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Frosty Orange Cream Cheese Cups

These bite-sized frozen treats are sure to cool you down during the dog days of summer.

—ROXANNE CHAN ALBANY, CA



PREP: 35 MIN. + FREEZING ✵ MAKES: 2 DOZEN


1 1/4 cups crushed gingersnap cookies (about 25 cookies)

5 tablespoons butter, melted

4 ounces cream cheese, softened

2 tablespoons confectioners’ sugar

2 tablespoons plus 1/2 cup heavy whipping cream, divided

1/2 cup orange marmalade

4 ounces white baking chocolate, chopped

1/3 cup salted pistachios, chopped

1. In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes.

2. In a small bowl, beat cream cheese, confectioners’ sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set.

3. In a double boiler or metal bowl over hot water, melt chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen.

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5 INGREDIENTS

Chocolate Butterscotch Haystacks

My grandmother often made haystacks for my cousin Vonnie and me when our parents didn’t want us to have any more sweets. I love this simple recipe!

—CHRISTINE SCHWESTER DIVIDE, CO



PREP: 25 MIN. + CHILLING ✵ MAKES: 3 DOZEN


2 cups (12 ounces) semisweet chocolate chips

1 package (10 to 11 ounces) butterscotch chips

4 cups crispy chow mein noodles

1. In a microwave, melt the chocolate chips and butterscotch chips; stir until smooth. Add the noodles; toss to coat.

2. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

5 INGREDIENTS

Buttery Lemon Sandwich Cookies

My grandson approves of these lemony sandwich cookies made with crackers and prepared frosting. Decorate with whatever sprinkles you like.

—NANCY FOUST STONEBORO, PA



START TO FINISH: 20 MIN. ✵ MAKES: 2 1/2 DOZEN


3/4 cup lemon frosting

60 Ritz crackers

24 ounces white candy coating, melted

Nonpareils, jimmies or sprinkles, optional

Spread frosting on bottoms of half of the crackers; cover with remaining crackers. Dip sandwiches in melted candy coating; allow excess to drip off. Place on waxed paper; decorate as desired. Let stand until set. Store in an airtight container in the refrigerator.

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BIG BATCH

Salted Butterscotch & Pecan No-Bakes

When I was deciding what type of cookie to make for a Christmas swap, I decided to make something with coconut, pudding mix and salted caramel. For a special touch, I like to drizzle caramel over the tops of the cookies before serving. Put them in pretty boxes and give as gifts.

—STACEY RITZ SUDBURY, ON



PREP: 25 MIN. + CHILLING ✵ MAKES: 4 DOZEN


1 3/4 cups pecans, toasted

1 1/2 teaspoons kosher salt

1 can (14 ounces) sweetened condensed milk

1 1/2 cups finely shredded unsweetened coconut

1 package (3.4 ounces) instant butterscotch pudding mix

1/2 cup sugar

48 pecan halves, toasted

1. Place 1 3/4 cups of pecans and the salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, for 30 minutes or until mixture is firm enough to roll.

2. Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator.

NOTES To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally. Look for unsweetened coconut in the baking or health food section.

Cannoli Wafer Sandwiches

My family loves to visit a local Italian restaurant that has a wonderful dessert buffet. The cannolis are among our favorites, so I just had to come up with a recipe of my own. They are best served the same day they are made so the wafers remain crisp.

—NICHI LARSON SHAWNEE, KS



PREP: 35 MIN. + STANDING ✵ MAKES: 3 1/2 DOZEN


1 cup whole-milk ricotta cheese

1/4 cup confectioners’ sugar

1 tablespoon sugar

1/4 teaspoon vanilla extract

1 package (12 ounces) vanilla wafers

12 ounces white candy coating, melted

1/2 cup miniature semisweet

chocolate chips

Additional confectioners’ sugar

1. In a small bowl, mix ricotta cheese, confectioners’ sugar, sugar and vanilla until blended. Spread 1 scant teaspoon filling on bottoms of half of the wafers; cover with remaining wafers.

2. Dip each sandwich cookie halfway into candy coating; allow excess to drip off. Place on waxed paper; sprinkle with the chocolate chips. Let stand until set, about 10 minutes.

3. Serve within 2 hours or refrigerate until serving. Dust with additional confectioners’ sugar just before serving.

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Cherry-Coconut Slices

My mother got this recipe from a woman named Emmie Oddie, a well-known home economist in Canada who had a column in a farming newspaper. She would test reader recipes in her own kitchen and write about them. These tasty sweets are so rich that you only need a small piece.

—JUDY OLSON WHITECOURT, AB



PREP: 15 MIN. + CHILLING ✵ COOK: 5 MIN. + COOLING ✵ MAKES: 32 BARS


3 cups graham cracker crumbs

1 1/2 cups miniature marshmallows

1 cup finely shredded unsweetened coconut

1/2 cup chopped maraschino cherries

1 can (14 ounces) sweetened condensed milk

1 teaspoon maple flavoring

FROSTING

1 cup packed brown sugar

1/3 cup butter, cubed

1/4 cup 2% milk

1 cup confectioners’ sugar

1. In a large bowl, mix the cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan.

2. For frosting, in a small saucepan, combine the brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir for 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners’ sugar until smooth. Spread the frosting over crumb mixture; refrigerate until set, about 1 1/2 hours.

3. Cut into bars. Store in an airtight container in the refrigerator.

NOTE Look for unsweetened coconut in the baking or health food section.

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No-Bake Fudgy Coconut Cookies

My daughter works at a summer camp, so I send treats. Instead of a cookie jar we use a coffee can and call it the Wrangler Feeding Trough. Everyone asks for this cookie.

—SUE KLEMM RHINELANDER, WI



PREP: 30 MIN. + CHILLING ✵ MAKES: 3 1/2 DOZEN


1 1/2 cups sugar

2/3 cup 2% milk

1/2 cup baking cocoa

1/2 cup butter, cubed

1/2 teaspoon salt

1/3 cup creamy peanut butter

1 teaspoon vanilla extract

2 cups quick-cooking oats

1 cup flaked coconut

1/2 cup white baking chips

1 teaspoon shortening

1. In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes.

2. Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets.

3. In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies; refrigerate until set. Store in airtight containers.

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