Tom Thumb Treats Recipes

Steps:

• Whisk cream in a mixer bowl until soft peaks form. Add sugar; whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #10); refrigerate up to 30 minutes.
• Process milk and ice cream in a blender until smooth. Divide among twelve 2-ounce glasses. Pipe spirals of whipped cream on top of milk shakes. Decorate with sprinkles. Serve immediately.

Steps:

• Mix and spread crust in 9 x 13 inch pan. Bake for 15 minutes at 325 degrees.
• While crust is cooking, beat eggs. Add sugar and vanilla. Stir in remaining ingredients. Spoon topping over hot crust, let it sit for 15-30 seconds to soften topping and then spread carefully over baked crust.
• Bake at 325 for 25 minutes. Let cookies cool and then sprinkle with powdered sugard and cut into 1" squares.

Steps:

• BASE:.
• Cream shortening and 1/2 cup brown sugar.
• Add salt and 1 cup sifted flour.
• Mix until crumbly.
• Place in a well greased 7 x 11 inch pan.
• Bake in 325 degree Fahrenheit oven for 15 minutes.
• TOPPING:.
• While base if baking, mix 2 Tablespoons flour, baking powder, salt, and eggs.
• Add brown sugar.
• Gradually add vanilla.
• Add nuts and coconut.
• Pour over partially baked base.
• Return to 325 degree Fahrenheit oven for 25 minutes.
• Cut into bars.
• Yield depends on size of cuts.

Steps:

• Blend sugar and oil, add eggs and beat well. Sift all dry ingredients together and mix into batter alternately with buttermilk. Stir in nuts, plums and vanilla.
• Pour into ungreased 9X13 pan and bake 1 hour at 300°F
• BUTTERMILK ICING: Mix ingredientsin saucepan. Bring to a boil and cook until it forms a soft ball, about 15 minutes. Upon removing cake form oven, poke holes in top with a fork and pour the hot buttermilk icing over it immediately.