1/2 cup shortening
1/2 cup white sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
1 (15 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) can coconut milk
1 tablespoon TFA orange zest
2 cups chopped pecans
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil.
In a medium bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and instant pudding mix. Beat in the flour mixture alternately with the milk mixture. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool completely before serving.
For a sauce substitute for the orange zest: In a medium bowl, whisk together the coconut milk and TFA. Add 1 cup of milk, 1/3 cup of yogurt, and 1 cup of boiled peanuts. Whisk until blended.
really nice and easy!!!!
A semi-sweet cookie with just enough cake. I made by posting a recipe in the kitchen on a whim, I did not even bother to put it in the freezer.Three days later it had hardened and was hardened again-- my post still tastess good, though. I also took the post and had over 200 people experience with it before I broiled it. It was a phenominal cookie/bar, definitely a repeat.
⭐ ⭐ ⭐ ⭐