More ideas from Japan
n a mixing bowl, cream butter and brown sugar. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds in the bottom of an ungreased 15-in.

n a mixing bowl, cream butter and brown sugar. Add eggs and vanilla; Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds in the bottom of an ungreased

Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Remove from heat.

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, nuts and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.

Cream the butter with cup of the confectioners' sugar and the vanilla. Mix in the flour, nuts and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.

In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.

Peanut Butter Temptations -- homemade peanut butter cookie dough is baked in mini muffin pans then filled immediately with a mini Reese's cup.

In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.

In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.

n a mixing bowl, cream butter and brown sugar. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds in the bottom of an ungreased 15-in.

n a mixing bowl, cream butter and brown sugar. Add eggs and vanilla; Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds in the bottom of an ungreased

Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.

Preheat an oven to 350 degrees F degrees C). Line a pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.

In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.

Eggs, oil, pumpkin and spices are mixed together and baked, to create these deliciously soft, moist pumpkin cake slices. Drizzle with icing or spread thickly with cream cheese icing for a terrific treat.

In a bowl, combine the flour, confectioners' sugar and butter; stir in nuts. Press onto the bottom and 1/2 in. up the sides of a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until lightly browned.

In a bowl, combine the flour, confectioners' sugar and butter; stir in nuts. Press onto the bottom and in. up the sides of a greased square baking dish. Bake at 350 degrees F for minutes or until lightly browned.