New Recipes
The Latest Recipes listed on FreeRecipes.co.nz.

• Honey Gingerbread Men
  Cream the butter and sugar until light and fluffy. Beat in the egg yolk well, then slowly add the dry ingredients which have been sifted together. Soften the honey either by microwaving for 30 seconds on High (100% power) or in a small saucepan using low heat. Add to the other ingredients, mix well then knead lightly. Divide dough into two. Roll dough out between two sheets of greaseproof paper and using a special gingerbread man cutter, cut out biscuits. Push two currants into the head to represent eyes. Lift onto lightly greased oven trays and bake in a moderate oven (180 C - 350 F) for 10-12 minutes. Cool on trays
• Arizona Toffee Cookies
  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. 2. In a large bowl, cream together the butter, brown sugar, and white sugar. Blend in the instant pudding mix until evenly combined. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in the chocolate chips and coarsely chopped Arizona almond toffee. Drop cookies by rounded spoonfuls onto greaseless cookie sheets. 3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. 4. Serve your Arizona Toffee Cookies warm with cold milk and enjoy!
• My Brownies
  Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
• Scotch Shortbread
  Cream together the butter and sugar. Work the flour in with your hands. Chill. Roll the dough to 1/3 - 1/2 inch thick. Cut into desired shapes. Place on ungreased baking sheet and bake in a 350 preheated oven for 20-25 minutes. (The tops will not brown.)
• ANZAC Biscuits
  Heat the oven to 150C (300F), gas mark 2. Lightly oil or grease 2 baking (cookie) trays. Sift flour, combine with other ingredients except the bicarbonate of soda and set aside. Cut the butter into small pieces, place with the syrup in a heavy based saucepan and melt together, stirring. Then remove from heat. Combine bicarbonate of soda with 15ml [1 tablespoon] of water and blend in with syrup and butter mixture. Gradually mix in dry ingredients. Drop mixture on to baking trays 1 teaspoon at a time, spacing 3 inches apart. Bake in the center of the oven for 20 minutes. Cool slightly then transfer to wire cooling rack. Store in an airtight container.
• puggie woogie
  1. heat oil to 365 degrees in a deepfryer or saucepan 2.in a med bowl, beat the egg, 1/4 cup sugar and 1 tsp oil until light.combine the flour, baking powder and salt, stir in alternatley with the milk until well blemded. 3.Drop by teasponfuls into the hot oil and fry on both sides until golden. drain on paper towels and roll in 1/2 cup white sugar while still warm.
• EASY COOKIE DOUGH
  Preheat oven to 400 degrees. In large bowl cream butter and sugar with electric mixer. Beat in egg and vanilla. Add baking powder and flour, 1 cup at a time. Mix well. The dough will be stiff, blend last cup of flour in by hand. Do not chill dough. Note: Dough can be tinted with food coloring. Roll dough out to 1/8 inch thick. Dip cutters in flour before each use. Bake on ungreased cookie sheet on top rack of oven for 6 to 7 minutes or until cookies are lightly browned. Makes approximately 3 dozen 3 inch cookies.
• Basic Cookie Dough Recipe
  Sift flour, baking powder and salt onto wax paper. Beat shortening, oleo and sugars until well blended, beat in eggs and vanilla. Stir in flour mixture until soft dough forms. Divide dough into portions and add any or all of the following, or whatever you like: 1/2 cup coconut 1/2 cup pecan pieces 1/2 cup chocolate chips Add cinnamon, nutmeg, candied fruit, butterscotch, peppermint or other flavoring or combination. Form into log and wrap and freeze. Slice frozen dough 1/4 inch thick and bake at 375 degrees for 10 minutes.
• Peanut Butter Cups
  In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes). Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups. In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup. Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.
• Ultimate Double Chocolate Cookies
  Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside. In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up. Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
• Oatmeal Peanut Butter Cookies
  In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
• Snickerdoodles
  Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended. In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.