Christmas
wouldn't be complete without Christmas
Cookies Page2 (and
other goodies too)
One of my fondest memories of Christmas was my mom's
wonderful assortment of
Christmas cookies. How she did it with four kids, I'll never know,
but boy do I thank her!
That's what I want for this page. Lots of wonderful
Christmas cookie recipes.
Scroll down to see what new recipes I've added.
Please send in your favorite Christmas cookie recipes.
Don't forget to add any tips on decorating, storing
and freezing, shipping, etc.
Thanks in advance and good eatin'!!
Click on the gingerbread boy to go to the Baking, Freezing
and Shipping tips page!
SPONGE TAFFY
Categories: Candies
Yield: 6 servings
2 1/2 c Sugar
1/2 c Corn syrup
1/2 c Water
1 tb Baking soda
Put first 3 ingredients in saucepan and put on medium heat. Stir
until all sugar dissolves before boiling starts.Cook to 290 degrees
F on candy thermometer. Remove from heat and when all the bubbling
ends add the soda and when the mixture effervesces pour into a
square cake pan which has been well chilled but not greased. When
the taffy has risen right up put in a cold place to set. Turn
out and cut with a small saw if you want clean cut pieces. NOTE:
This recipe comes from a candy manufacturer who makes a specialty
of sponge taffy. If you follow all the instructions, you cannot
fail. I advise you to use a candy thermometer to insure success
in any candy making. It takes years of experience to judge by
the eye alone.
Mock Peanut Brittle
From: Jean
1 cup white sugar
1 cup light corn syrup
2 cups peanut butter (I use crunchy)
4 cups corn flakes.
Mix sugar and corn syrup in saucepan. Bring to boil. Stir in peanut
butter till well mixed and melted. Remove from heat. Add cornflakes
cool. These are chewy and very delicious. I could eat the whole
batch by myself. I drop by teaspoon full and it makes around 60.
Old-Fashioned Sea Foam Candy
Submitted by: Holly
" This old-fashioned candy recipe is light and airy, which
is the reason
it is called 'sea foam'. "
Ingredients:
1 pound white sugar
1/2 pint water
4 tablespoons white vinegar
3 tablespoons light corn syrup
1/2 teaspoon baking soda, sifted
12 ounces chocolate chips
2 tablespoons shortening
1 ounce unsweetened baking chocolate
Directions:
1 Butter or oil an 8 inch square baking pan; set aside.
2 Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan
(cast iron if you have it). Gently heat the mixture, stirring
with a wooden spoon, until sugar has dissolved and syrup has melted.
Bring to a boil, cover and boil for 3 minutes, then remove lid
and boil until temperature reaches 285 degrees F (140 degrees
C) on a candy thermometer. Remove from heat and stir in the baking
soda, mixing well to allow bubbles to subside a little.
3 Pour hot mixture into prepared pan and leave until just beginning
to set. Mark into squares with a lightly oiled knife. Leave to
set completely. Cut or break into pieces.
4 Combine chocolate chips, shortening, and baking chocolate in
a 2-quart glass bowl. Microwave on High for 2 minutes to melt.
Stir with a wooden spoon. Dip candy pieces into chocolate, covering
completely. Let cool on waxed paper.
5 Wrap individually in waxed paper, twisting the ends together,
and store in an airtight container. Makes 2 quarts
Sea Foam Candy
Submitted by: Robin
" A beige, delicately flavored, smooth and creamy candy.
"
Ingredients:
1 3/4 cups light brown sugar
3/4 cup white sugar
1/2 cup hot water
1/4 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
1 teaspoon pecan flavoring
1/4 cup pecan pieces
Directions:
1 Combine light brown and white sugars, water, corn syrup, and
salt in a heavy 2 quart saucepan. Cook covered until mixture boils
rapidly. Remove lid, place candy thermometer in pan, and cook
without stirring to 260 degrees F (127 degrees C). Remove from
heat.
2 Beat egg whites until stiff. Pour hot syrup in thin stream over
egg whites, beating constantly with electric mixer on high speed.
Add vanilla and pecan flavoring.
3 Continue beating until soft peaks form and candy starts to lose
its gloss. Stir in pecans and drop by spoonfuls onto waxed paper.
When candy has set, store in airtight container.
Makes 50 pieces
Holiday Mints
White of 1 egg
1-teaspoon cold water
1 pound icing sugar /confectionery sugar
3 to 4 drops of peppermint flavoring.
2 different food colors
Beat egg white and water (not to stiff). Gradually add up to 1
pound icing sugar /confectionery sugar. Before adding all the
sugar put in 3 to 4 drops of peppermint flavoring. Divide mixture
into 3 parts. Add food coloring to only 2 of the mixtures you
will end up with 3 colors (like red, green, and white Christmas
colors). Take one of the colored mixtures and roll in between
your hands until about 1/2 " thick (a snake like appearance).
Then take your scissors and cut off 1/2-inch pieces and let harden
repeat with remaining colors. These are so easy to make and fun
for kids. They make great gifts and taste good too.
CREAM PRALINES
1-lb. box light Brown Sugar
1/8 tsp. salt
3/4 cup Evaporated Milk
1 Tbs. Butter
2 cups Pecan Halves
Mix sugar, salt, evaporated milk and butter in a 2-quart saucepan.
Cook and stir over low heat until sugar is dissolved. Add pecans
and cook over medium heat to soft-ball stage (234 degrees), stirring
constantly. Remove from heat and let cool five minutes. Stir rapidly
until mixture begins to thicken and coat pecans lightly. Drop
rapidly to form patties onto aluminum foil or lightly buttered
baking pans. (If candy becomes too stiff at the last to handle
easily, stir in a few drops of hot water.) Let stand until cool
and set. Makes about 44 small pralines.
Saltine Cracker Toffee
1 sleeve of saltine crackers
2 sticks of butter
1cup sugar
12 oz chocolate chips
Line cookie sheet with foil. Arrange crackers on top of foil.
Heat butter, add sugar and boil for 3 min. till thick. Spread
over
crackers, bake at 350 for 7 min. Remove from oven, turn it off.
Sprinkle chocolate chips over top of crackers, put back in the
oven
Divinity
2 cups Sugar
1/2 cup Water
1/2 cup Corn Syrup
1 Egg White -- stiffly beaten
1 teaspoon Vanilla
1/2 cup Nuts -- chopped (optional)
1 pinch Salt
Beat the egg white until stiff in a large sized bowl
and set aside. In a medium sized saucepan, boil the sugar, water
and syrup while stirring constantly. The mixture is done at 235
degrees or at soft ball stage. Pour the mixture over the beaten
egg white, beating continually. Add vanilla, nuts and a pinch
of salt. Add a few drops of red or green food coloring if desired.
Beat this mixture until it is almost hard, then drop by the teaspoonful
onto waxed paper.
Store in an airtight container to prevent candy from
getting hard.
Easy Truffles
One 12 oz package of semi sweet chocolate pieces
3/4 cup condensed (not evaporated) milk
1 teaspoon of vanilla extract
In a double boiler over hot, not boiling, water (or
in heavy 2 qt saucepan over low heat), melt chocolate pieces.
Stir in condensed milk and vanilla until well mixed. Refrigerate
mixture about 45 minutes or until easy to shape. With buttered
hands, shape mixture into 1 inch balls. Roll balls in coconut,
cocoa, chopped nuts or colored sprinkles. Note: I have also used
white baking chocolate and almond extract. I have also substituted
the vanilla extract in the semi sweet chocolate for other flavored
extracts. You can also use liqueurs, start with a teaspoon at
a time until desired flavor is reached. You can also dip the truffles
into melted candy coating for a different presentation. Enjoy.
TRUFFLES
Chop into very tiny pieces and place in a medium mixing
bowl:
8 oz bittersweet or semisweet chocolate
Scald in a small saucepan over medium heat:
1/2 c heavy cream
Pour the hot cream all at once over the chocolate and stir gently
with a rubber spatula until the ganache mixture is smooth and
thoroughly blended. Tightly cover, let cool to room temperature,
and refrigerate until thick and quite stiff; 3 to 4 hours. Refrigerate
a baking sheet until cold; line it with eaxed or parchment paper.
Use a melon baller or pastry bag fitted with a 1/2 inch plain
tip to shape the ganache into 3/4-inch balls on the lined baking
sheet. Cover loosely with plastic wrap and refrigerate until firm,
but not stiff; 2 to 3 hours.
Temper 1 lb. bittersweet or semisweet chocolate couverture,
as follows: Set aside 4 oz chocolate cut into 1-inch chunks, in
case you need it. Microwave 1 (additional) pound chopped dark
chocolate, uncovered, in a microwave-safe plastic bowl on medium*
power for about 3 minutes; stir. (*Use low power for milk and
white chocolates.) Continue microwaving in increasingly shorter
increments until two-thirds of the chocolate is melted. Stir gently
to coax the remaining soft pieces to melt. Insert the thermometer.
If the temperature is no higher than 90 deg. F (88 deg F. for
milk and white chocolates), the chocolate is in temper, and ready
to be tested and used. If it is warmer, cool it with the reserved
chunks until it reaches the proper temperature.
Using your hands or a candy dipper, dip the centers,
one by one. Place on a waxed or parchment paper lined baking sheet.
Cover and refrigerate until set, 2 to 3 minutes. Place the truffles
in candy cups. Serve right away or store between layers of waxed
or parchment paper in an airtight container in the fridge for
up to 3 weeks or in the freezer for up to 2 months. If frozen,
thaw for 24 to 48 hours in the fridge. Remove the truffles from
the fridge 30 to 45 minutes before serving.
EASY TRUFFLES
1 pkg (8 Oz) unsweetened chocolate
1 pkg (4 Oz) sweet cooking chocolate
1 can (14 oz) Eagle Brand (sweetened condensed milk)
chopped pecans, walnuts, or coconut
Melt chocolates, add Eagle Brand, and mix until smooth. Cool a
few minutes,
then shape into 1-tsp. balls. Roll in nuts. Store in airtight
containers. Makes 6 dozen truffles.
Mix cream cheese, sugar and vanilla with an electric
mixer til will blended, Add eggs, mix well. Melt caramels with
milk over low heat, stirring frequently. Add pecans. Pour caramel
mixture over crust. Top with cream cheese mixture. Bake at 350°
for 40 minutes till center is almost set. Refrigerate 3 hours
or overnight. Top with pecan pieces and drizzled caramel or chocolate.
TRUFFLES
1 12 oz bag chocolate chips, semi-sweet
1 teaspoon orange extract
1 can creamy chocolate or chocolate fudge frosting
Melt chocolate chips in heavy pan on low-medium heat,
stirring constantly. When smooth, add frosting and extract. Stir
constantly, being sure to mix the frosting thoroughly into chocolate
chips. Refrigerate for about 1 1/2 to 2 hours, until hard enough
to handle. Make balls and dip into red or green sugar, ground
nuts, coconut, or chocolate sprinkles, or whatever you wish. VARIATION
Use raspberry flavored chocolate chips and don't use the orange
extract.
Christmas Fruit Cake
A fruit cake with "real" dried fruit, this cake has
no neon colored candied fruit. I make it for Christmas presents,
and people actually fight over who gets to eat it, as opposed
to who has to store it. The recipe doubles and triples well. It
is moist and very rich. I sometimes adorn these cakes with marzipan
or rolled fondant.
Ingredients:
1/8 cup dried cherries, chopped
1/8 cup dried mangoes, chopped
1/4 cup dried cranberries
1/4 cup currants
2 tablespoons candied citron, minced
1/4 cup pecans, chopped
1/2 cup rum
1/4 cup brown sugar
1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup un-sulfured molasses
1 egg
2 tablespoons milk
8 tablespoons butter
Directions:
1 Soak dried fruit in 1/4 cup rum for at least 24 hours. Cover
tightly, and at room temperature.
2 Preheat oven to 325 degrees F (165 degrees C). Butter and line
with parchment paper a 6 inch round pan.
3 Whisk together the flour, baking soda, salt, and cinnamon.
4 Cream together the butter and sugar until fluffy. Beat in the
egg. Add the flour in three batches, alternating with the milk
and molasses. Stir in the fruit/ rum mixture and nuts.
5 Scrape batter into prepared pan, and bake for 40 to 45 minutes.
Let cake cool in the pan for 10 minutes, and then sprinkle with
2 tablespoons rum. 6 Place a piece of parchment paper, large enough
to wrap entire cake, on a flat surface. Moisten a piece of cheesecloth,
large enough to wrap the cake, with 1 tablespoon rum. Place the
cheesecloth on top of the parchment paper, and un-mold the cake
on top of it. Sprinkle the top and sides of the cake with the
remaining rum. Wrap the cake, pressing the cheesecloth closely
to the surface of the cake. Place the cake in an airtight tin,
and let age for at least 10 weeks. If storing longer, douse with
additional rum for every 10 weeks of storage. Makes 1 - 6 inch
round pan
Special "K" Bars
(this was before they changed Special "k" to flakes)
1 cup granulated sugar
1 cup white Karo corn syrup
1 cup peanut butter
heat all together over low to medium heat stirring
regularly until just
starting to boil. Remover from heat. Stir in:
6 cups Special "k" (I now use Rice Krispies)
mix well and press into butter 13" x 9" pan
Melt together:
1 cup chocolate chips
1 cup butterscotch chips
spread over top of bars. Cool and cut.
Christmas Special Fruitcake
3 cups coarsely chopped nuts (walnuts, pecans, hazelnuts
or Brazil nuts)
1 lb. pitted dates, coarsely chopped
1 cup halved maraschino cherries
3/4 cup all-purpose flour
3/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 tsp. vanilla extract
In a mixing bowl, combine nuts, dates and cherries.
In another bowl, stir together flour, sugar, baking powder and
salt; add to nut mixture, stirring until nuts and fruit are well-coated.
Beat eggs until foamy. Stir in vanilla; fold into nut mixture.
Mix well. Pour into a greased and wax paper-lined 9-in x 5-in
x 3-in loaf pan. Bake at 300 degrees for 1 hour and 45 minutes*.
Cool 10 minutes in pan before removing to a wire rack.
Yield: 24 servings
* I have baked it as little as 1 hour and 30 minutes.
I'd recommend you check it by then as your oven may be hotter
or cooler than mine.
In saucepan mix together the milk, sugar, butter and
cocoa. Boil (rolling) for 1 minute; remove from heat and stir
in peanut butter and vanilla. Stir in oats. Drop by teaspoonfuls
onto waxed paper. Allow to cool (to hasten cooling refrigerate).
1. Melt chocolate, espresso, vanilla over double boiler,
set aside to cool slightly.
2. Whisk egg whites with pinch of salt until soft peaks form.
3. Whisk in electric mixer egg yolks and sugar until lemon colored
and fluffy.
4. Fold all 3 mixtures together until smooth.
5. Grease a 12 x 18 cookie sheet and lay parchment paper over
grease. Pour in batter.
6. Bake 25 minutes at 350 degrees F. and let rest until cool,
about 30 minutes.
TO ASSEMBLE:
Lay 2 pieces of parchment paper side by side and lightly sprinkle
with unsweetened cocoa powder. Run knife around the edge of cake
to loosen. In one motion center roll over parchment and let the
pan drop. Lift pan and peel back parchment.
FOR FILLING:
1. Whip cream, sugar and espresso.
2. Frost the flat cake with 1/2 inch of whip cream.
3. Cut cake in half. With the 2 pieces of parchment roll cake
up into two cylinders. Place log on serving dish.
4. Cut the other log at an angle and apply a bit of whipped cream
filling to attach to the log like branches.
5. Dust with cocoa powder. Decorate with Christmas greenery and
ribbons. Sprinkle with powdered sugar.
Fruitcake
1 cup sugar
1 egg
1 tsp vanilla
Mix together then add:
3/4 cup oil
1 1/2 cup applesauce or mincemeat
1 cup raisins
1/2 cup nuts
1 cup dried fruit
1/2 cup dates
Then add:
2 cup flour
2 tsp baking soda
1/8 tsp salt
1/4 tsp ground cloves
3/4 tsp cinnamon
Mix well. Then pour in a tube pan at 350° for 50-60
minutes or use mini loaf pans and bake for 30 minutes or bread
pans for 45 minutes.
Hi, Just wanted to send in a quick, but delicious recipe
for a different kind of candy. Make a sandwich out of 2 Ritz crackers
and peanut butter. Dip this whole thing in melted dipping chocolate.
Lay on a waxed paper covered cookie sheet. After you cover the
whole cookie sheet with these candies, place the cookie sheet
in the freezer or refrigerator for a few minutes. Let cool completely,
then pack in airtight containers or bags. You can decorate the
tops before the chocolate cools with jimmies, nuts, etc. These
are a hit anywhere I take them and you can make a bunch in a short
amount of time. Merry Christmas,
JACK DANIEL'S BALLS
1 1/2 C vanilla wafer crumbs
1/4 C Jack Daniels
1/4 C honey
2 C ground walnuts
confectioner's sugar
In a medium bowl, combine all ingredients except confectioner's
sugar. Shape into 1" balls. Roll balls in confectioner's
sugar. Store in tightly-covered container. Makes about 3 1/2 dozen.
I have substituted rum for the bourbon and pecans for
the walnuts, and both variations were very tasty. One year I added
a couple tablespoons of cocoa to the mix, and that was great,
too!
Mini Cheesecakes
24 oz. cream cheese
3 eggs
1 1/2 tablespoons lemon juice
1 cup sugar
1 1/2 teaspoon vanilla
36 vanilla wafers
Cream the cheese, sugar and eggs until smooth. Add
lemon juice and vanilla. Put one wafer in each cupcake liner (foil
liners work best). Fill cups 3/4 full of mixture. Bake at 350
degrees for 15-20 minutes. When cooled, drizzle topping over each--any
canned pie filling works. Sometimes I prefer instead to sprinkle
with chocolate chips as soon as they come out of the oven. I don't
spread the melted chips, just let them set so they kind of sink
into the cheesecake instead of rolling off.
Hot Fudge Cake
In a medium bowl, combine: 1 cup flour
3/4 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt.
Stir in: 1/2 cup milk
2 tablespoons oil
1 teaspoon vanilla
Spread in an ungreased 9 inch square baking pan.
Combine: 1 cup brown sugar
4 tablespoons cocoa
Sprinkle over batter. Pour 1 3/4 cup hot water over all--DO NOT
STIR--bake at 350 degrees for 35-40 minutes. Serve warm. Note:
the recipe calls for 1 3/4 cup hot water which is okay. The first
time I made it, I accidentally used 1 cup of water instead and
it was very rich but also very fudgy. When you use the full amount
of water, the pudding on the bottom of the cake is a little runny--right
now I used about 1 1/4 cup water to make the right consistency
for our family's taste.
MINIATURE CHEESECAKES
2 (8oz) pkgs. cream cheese 1 tsp. vanilla flavoring
3/4 Cup sugar Vanilla Wafers
2 Whole eggs Canned pie filling
1 TBS. lemon juice
Preheat oven to 350 degrees. Mix cream cheese and sugar
until smooth. Blend in eggs, lemon juice and vanilla. Put a vanilla
wafer in each baking cup. Fill baking cup 2/3 full with mixture.
Bake for 20 minutes. Remove from oven and allow to cool. Top with
cherry, blueberry, or strawberry pie filling. Refrigerate for
storage. This is such a wonderfully simple recipe and so good.
"Icebox Fruitcake"
1 pound candied cherries
8 slices candied pineapple
4 cups English walnuts
4 cups pecans
1 pound graham crackers that have been rolled into fine crumbs
1 pound marshmallows
1 cup sweet milk
Mix fruit, nuts and cracker crumbs in a large bowl.
Melt marshmallow in milk over low heat . Add fruit mixture . Mix
well. With hands, press into log or tube pan. Keep wrapped in
ice box. Makes one five pound cake.
Little Cheesecakes
Holiday cupcake pan liners
vanilla wafers
Jell-O Instant Cheesecake
Cherry or Blueberry Pie Filling
Set out a dozen cupcake liners. Put a vanilla wafer
in the bottom of each one. Prepare cheesecake according to the
directions on the box. Spoon cheesecake mixture into each one
about 2/3 full. Put on a tray and put in the refrigerator until
set. Top with a spoonful of pie filling. This may make more than
a dozen, it has been a while since I made them, but that's all
there is too it. Very easy and very tasty too.
Lemon Squares
crust:
1 cup Butter or Margarine -- softened
1/2 cup Powdered Sugar
2 cups Flour
1 dash Salt
Filling:
4 Eggs -- beaten slightly
2 cups Sugar
6 tablespoons Lemon Juice
1/4 cup Flour
Crust:
Mix first four ingredients together in a medium sized bowl. Press
into bottom of a 9 x 13 inch cake pan. Bake at 350 degrees F for
15 minutes. Set aside.
Filling:
Beat all remaining ingredients together in a large mixing bowl.
Spread onto top of hot bottom layer. Bake at 350 degrees F for
25 minutes. Sprinkle powdered sugar onto cooled squares just before
serving.
CHOCOLATE CHIP MERINGUES
2 egg whites beaten stiff
¾ cup sugar – add gradually to whites
dash salt
1 tsp vanilla
1 cup chocolate chips (or mint chocolate chips)
Mix together. Drop teaspoon size amounts on a ungreased
cookie sheet. Turn on oven to 350°F oven. Place cookies in
oven and then turn off oven. Leave in oven overnight. These are
delicious and easy to make. They look pretty - great for Christmas.
They melt in your mouth, but aren't too filling.
Cathedral Cookies
1 stick butter
12 oz. chocolate chips
1 bag multicolor mini marshmallows
Melt both butter and chocolate chips. Mix with marshmallows.
Pour onto a large piece of foil and roll into a log. Pour excess
chocolate over log. Refrigerate 4 or 5 hours until hard. Cut into
small slices. I am sure that you could roll the log in graham
cracker crumbs.
1. In the top half of a double boiler, combine caramel
candies and whipping cream. Cook over simmering water, stirring
often, until melted. Remove pan of caramel from heat and let cool
10 min.
2. Line two baking sheets with foil and lightly grease
the foil. Mound pecans by the tablespoonful onto the greased foil,
forming about 30 mounds. Leave about 1" of space between.
Spoon quarter-sized dollops of melted caramel onto pecan pieces.
Let stand until firm -- about 30 min.
3. Spoon melted chocolate over caramel and cool until
chocolate is set -- about 1 hour.
Cinnamon Pecans
1/4 c. evaporated milk
1 c. sugar
1/2 t. cinnamon
2 T. water
1/4 t. vanilla
3 c. pecan halves
Combine all but nuts in pot and cook over medium heat
until sugar dissolves. Add nuts and cook until completely sugared
with no syrup left in the pot. Spread on waxed paper and cool.
Sugared Pecans
1/2 cup butter
1 c. brown sugar
1 t. cinnamon
4 c. pecans
Microwave butter for 1 1/2 minutes. Stir in sugar and
cinnamon. Cook 2 minutes, until bubbly. Add pecans and stir to
coat. Cook on high 4 minutes until bubbly. Spread on wax paper
and cool.
Spiced Pecans
1/4 c. butter
2 c. Pecan halves
1 1/2 c. sugar
1 T. ground cloves
1 T. nutmeg
1 T. cinnamon
Melt butter. Add pecans. Stir and cook over low to
medium heat for 20 minutes. Add rest of ingredients in ziploc
bag. Add pecans to bag and shake. Let dry on waxed paper.
Cinnamon Roasted Nuts
2 egg whites
2 1/2 tsp water
8 c. pecan halves or whole almonds
cinnamon sugar, a little "heavy" on the cinnamon, in
a zip lock
Beat egg whites and water until frothy. Pour in nuts
and coat well. Spread out on a cookie sheet lined with foil and
lightly sprayed with Pam and bake at 275 degrees for 50 to 55
minutes, stirring every 10 minutes. Remove from the pan and allow
to cool on wax paper. When they have cooled, store in an airtight
container.
GINGERBREAD CAKE
1/2 c sugar
1/2 c shortening
2 eggs
1 c un-sulphured molasses
2 c flour
1/2 t salt
1/4 t ground cloves
1/4 t nutmet
2 t ground ginger
2 t baking soda
1 c boiling water
Preheat the oven to 350 degrees F. Beat the sugar and shortening
together until light and fluffy. Beat in the eggs, one at a time,
beating very well after each addition. Beat in the molasses. Sift
together the flour, salt, cloves, nutmeg, and ginger, and stir
into the batter. Stir the baking soda quickly into the boiling
water and stir into the batter. The mixture will be thin. Pour
into a well-greased 10 x 14 inch pan or 11 x 16 inch pan. Bake
30 to 35 minutes, or until done. Serve with whipped cream, vanilla
ice cream, or penuche frosting.
Poorman's Fruitcake
4 or more Apples, peeled and diced
2 cups sugar
2 cups water
2 cups raisins
2 tablespoons butter
3 1/2 cups flour
1 tablespoon baking soda
1 tablespoon baking powder
3 Tablespoons cocoa
1 Teaspoon each: cinnamon, cloves, allspice, nutmeg
pinch salt
Place first 5 ingredients in pan and boil until apples are done.
(They will start to turn clear). While still warm, mix other ingredients
in a large bowl. Add apple mixture to dry ingredients. (This will
"bubble" up quite a bit, make sure you use a large bowl.)
Grease and flour a 9x13 cake pan. Bake at 350 for 45 minutes.
While cake is still warm, drizzle with powder sugar icing. I make
this with just powder sugar and milk. Sorry, I don't measure the
amounts.
CAKE MIX COOKIES
1 pkg. yellow cake mix (any flavor will do other than
the butter recipes)
1/2 cup self-rising flour
2/3 cup oil
2 eggs
6 oz. pkg. chocolate chips, nuts, etc... (optional)
Mix all ingredients well then drop by teaspoonfuls onto slightly
greased baking sheet. Bake at 400 for 8-10 minutes
Cranberry Button Cookies
2 cups Flour
1 1/2 cups Brown Sugar -- (Packed)
1 1/2 cups Cranberries -- (fresh ground)
1 cup Vegetable Shortening
3 cups Quick-cooking Oats
1/2 teaspoon Salt
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1 teaspoon Baking Soda
In a large mixing bowl, combine flour, baking soda,
ginger, nutmeg, salt and oats. Cut in shortening with a pastry
blender or table knives, until particles are very fine. Add cranberries
and brown sugar. Mix until well blended. Cover and chill 1 hour.
Roll out dough to 1/4 inch thickness and cut into 3-inch rounds.
Bake on greased cookie sheets at 375 degrees F. for 12 to 15 minutes
or until lightly browned. Cool.
NOTES : When grinding cranberries, use a food chopper
or a food processor.
You can also use dried cranberries (Craisins) for this recipe.
Carefully remove one side from each cookie so the middle
is exposed. Using the end of a potato peeler, carve a trench wide
and deep enough to snuggly insert a lollipop stick into each cookie.
Firmly re-attach side to each cookie, being careful not to break
or crush it. (It may be helpful to lighly brush frosting middle
with water before re-attaching cookie side). Set cookies aside.
Line 2 baking sheets with waxed paper and set aside.
In a glass bowl or double boiler, melt dipping chocolate
or almond bark. Once chocolate has become liquid, add peppermint
extract and stir well. Now you are ready to dip your prepared
cookies. Dip each cookie carefully, making certain they do not
separate in the melted chocolate. Hold each dipped cookie over
chocolate after dipping to let excess chocolate run back into
bowl, then carefully lay onto wax paper lined baking sheets. Quickly
sprinkle wet cookie with candy sprinkles, then let dry. Repeat
process with each cookie sucker until all are complete.
When cookie suckers have set and dried, wrap each with
a small square of plastic wrap, then tie securely with a short
length of ribbon or yarn. Store in a cool dry place, but do not
refrigerate.
Chocolate Bon Bons
1 pound Hershey's Milk Chocolate Bar
8 ounces Non-Dairy Whipped Topping
Crushed Nuts, Vanilla Wafers or Cereal
Melt chocolate bar in a glass bowl in the Microwave
(about 2 minutes on medium/low). Cool slightly, then beat in with
whipped topping, and beat until smooth. Drop by teaspoonfuls into
crushed nuts, cookies or cereal. Store these in a covered container
in refrigerator until serving.
White Chocolate Party Mix
1 pkg (10 oz) mini pretzels
5 c Cheerios®
5 c Corn Chex® -- or any Chex-y cereal
2 c salted peanuts -- (I use dry roasted)
1 lb M&Ms® plain chocolate candy
2 pkg (12 oz. each) white chocolate chips
3 tbsp vegetable oil
In a large bowl combine first five ingredients. Melt
oil and white chocolate chips (use good quality baking chips,
I tried it with almond bark, and it wasn't as good). Stir until
smooth. Pour over cereal mixture and mix well. Spread onto three
wax paper lined cookie sheets. Cool and break apart.. Store in
airtight container. Makes 5 quarts.
NOTES : Use red and green M&Ms and package up for
Christmas gifts. Warning: Highly addictive!
Cranmallow Cheesecake
3/4 cup graham cracker crumbs
1/2 c finely chopped macadamia nuts
14 c melted margarine or butter
2 Tbsp sugar
1 envelope gelatin
1/4 c cold water
2 (8oz.) pkg cream cheese, softened
1 (7 oz.) jar marshmallow creme
1 (16 oz.) can whole berry cranberry sauce
1 cup whipping cream, whipped
Mix crumbs, nuts, butter, and sugar. Press into bottom
of 9 inch spring form pan. Bake for 10 minutes at 350 degrees,
cool. In small sauce pan dissolve gelatin in water, stirring over
low heat. Combine cream cheese and marshmallow with electric mixer
on medium speed until well blended. Gradually add gelatin mixture
to cranberry sauce, until well blended. Fold in whipping cream
and pour over crust. Chill until firm. Garnish with fresh blue
and cranberries! Yummy! Nikki
Buried Cherry Cookies
1/2 cup butter (or margarine)
1 cup sugar
1 egg
1 1/2 tsp.. vanilla
Cream the butter, add sugar and beat til fluffy. Add
the egg and vanilla. Mix well.
1 1/2 cups of flour
1/2 cup of cocoa
1/4 tsp.. baking soda
1/4 tsp.. baking powder
1/4 tsp.. salt
Combine the flour, cocoa, soda, powder and salt. Gradually
add dry mixture to the butter mixture. Beat well. Chill dough
if necessary for easy handling. Shape into 1" balls, place
2" apart on ungreased cookie sheets. Make a deep thumb print
in the center of each ball. Drain 10oz. jar of maraschino cherries,
RESERVING LIQUID. Place a cherry in each thumb print.
6 oz. (1 cup) of chocolate chips
1/2 cup of sweetened condensed milk
4 tablespoons of the reserved cherry juice
In a small saucepan, combine the chocolate chips and
condensed milk. Stir and melt over low heat and then stir in about
4 teaspoons of the reserved juice. Spoon 1 teaspoon of this frosting
over each of the cherries, covering it completely. Cook at 350
degrees for about 10 minutes.
I hope this helps, I know that I could eat a plate
full!!!!!!! Merry Christmas and God Bless, Pam E.
No-Bake Holiday Fruitcake
1 quart paperboard milk carton, empty
4 cups pound cake crumbs (see note below)
1-1/2 cups miniature marshmallows
1-1/4 cups cut-up mixed candied fruits
1 cup seedless raisins
3/4 cup finely cut dates
3/4 cup chopped walnuts
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/3 cup milk
2 tablespoons frozen orange juice concentrate, undiluted
Rinse out milk carton and let dry. Cut out one side
of carton, set carton on side to form a pan and place cut out
piece in bottom of pan to make a sliding bases for cake. Flatten
pouring end of carton and secure with tape. In large bowl combine
cake crumbs with marshmallows, fruits, nuts and spices. Add milk
and orange juice concentrate; mix with spoon, then with hands
until crumbs are evenly moistened. Pack into prepared milk carton.
If desired, garnish with additional fruits and nuts. Cover with
plastic wrap and chill at least two days before slicing. Makes
one 2-pound fruit cake.
Note: One 11-1/4 ounce frozen pound cake yields 4 cups
of crumbs. Homemade or baked pound cake also may be used. Crumbs
are easily made in blender. For a 4-pound fruitcake, double above
recipe and pack into 1/2 gallon milk carton. During chilling,
turn carton on its side with weight on top to keep sides of cake
straight. For two 1-pound fruitcakes, pack half of above mixture
into each of two pint milk cartons. For four 1/2-pound fruitcakes,
pack 1/4 of above mixture into each of four 1/2 pint milk cartons.
To prepare 1/2 pint cartons, cut off entire top to make a square
container. Margaret
Pecan-Honey Popcorn
3 quarts Popcorn -- (popped, no kernels)
2 cups Pecan halves
1/2 cup Honey
1/2 cup Butter or Margarine
1 teaspoon Vanilla
Preheat oven to 350 degrees F. Combine popcorn and
nuts in large heat-proof bowl; set aside. Combine butter, honey
and vanilla in small saucepan. Cook over medium heat until butter
melts. Pour honey mixture over popcorn mixture. Stir until combined.
Divide mixture and place on 2 baking sheets. Bake 15 minutes,
stirring every 5 minutes, until light golden brown.
Beve's nut roll dough
1 # oleo or butter Crisco
1 # small curd cottage cheese or yogurt
4 cups flour
Beat on medium speed till blended well.... Divide in
1/2...........(makes lots of dough) roll out one 1/2 , put other
in fridge till ready to use. Add either apricot or nut filling,
Bake 350, about 30 minutes or follow your nut roll directions.....I'm
sure all will like this dough, it's so versatile....... Thanks
and have a Happy, Healthy new year ,to all who read this..
Strawberry Bread
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
2 cups sugar
2 1/2 - 3 cups strawberries (or peaches)
4 eggs
1 1/2 cups oil
1 cup nuts
Mix the first five ingredients in one bowl and the
remaining ingredients (except the nuts) in another bowl. Combine
the two mixtures and stir in the nuts. Bake one hour at 325 degrees.
This makes one large loaf.
Cream Cheese Mints
1 pkg. ( 8 oz) cream cheese
1/4 c. soft butter or margarine
2 lb. powered sugar
Few drops food coloring: red, yellow, green or as desired
1/2 tsp. peppermint, wintergreen or lemon extract
Combine cream cheese and butter in heavy bottomed saucepan.
Stir over low heat until cheese in melted and the mixture is thoroughly
blended. Add the powered sugar and stir until well combined. Add
your choice of food coloring and flavoring. If desired, you may
divide the whole batch to make 2 or 3 color choices, adding extract
to taste. Roll into 1 inch balls. Place on waxed paper. Press
with fork or stamp with decorative cookie stamp to form design
on top. Let stand about 4 hrs, or overnight until mints are firm
and outside is dry, but inside is still moist and creamy.
Cream together butter and sugar. Add coconut, milk,
walnuts and vanilla. Chill until slightly firm. Roll into walnut
size balls. Insert toothpick in each ball, and place in freezer
on cookie sheets. Melt chocolate chips and shortening in microwave
for about 1 minute. Using toothpicks as handles, dip frozen balls
into chocolate and place on waxed paper lined cookie sheets. Chill
until firm.
In bowl, combine sugar, butter, and extracts. Add milk
and mix well. Roll into 1" balls and place on waxed paper
lined cookie sheets. Chill for about 20 minutes. Flatten with
glass to 1/4" and chill another 20-30 minutes. In microwave
melt shortening and chocolate chips on high for about 1 minute.
Dip patties into chocolate and place on waxed paper lined sheets
to harden.
PEANUT BUTTER BALLS
(Makes about 2 dozen)
1 cup confectioners
1/2 cup peanut butter (crunchy or smooth)
3 Tbsp butter or margarine, softened
1 lb dipping chocolate or white confectionary coating
Mix sugar, peanut butter and butter; mix well. Shape
into 1" balls and place on waxed paper lined cookie sheet.
Chill for about 30 minutes or until firm. Meanwhile, melt the
chocolate in microwave for 1 minute intervals (be careful, it
burns quick!), stirring after each minute. Dip balls into chocolate
and place on waxed paper lined cookie sheets. NOTE: For Christmas,
I usually dip the peanut balls into white chocolate so I can tell
the difference between them and the coconut balls. Then I drizzle
the left over white chocolate over the dark chocolate coconut
balls, and drizzle the left over dark chocolate over the white
chocolate peanut balls! Really pretty.
FUDGE RUM BALLS
(Makes about 6 dozen)
1 pkg deluxe butter fudge cake mix
1 cup finely chopped pecans or walnuts
1 Tbsp rum extract
2 cups sifted confectioners sugar
1/4 cup unsweetened cocoa
Preheat oven to 375 degrees. Grease and flour 13x9x2
inch pan. Prepare, and bake the cake following package directions.
Cool. Crumble cake into large bowl. Stir with fork to break up
into fine crumbs. Add 1 cup nuts, rum extract, sugar, and cocoa.
Stir until well blended. Shape heaping tablespoonfuls mixture
into balls. Garnish by rolling balls into finely ground nuts or
chocolate sprinkles, or just leave plain. NOTE: You may substitute
REAL RUM for the extract if desired.
Happy Holidays!!! Chris in Florida
Yule Log
cups Rice Krispies cereal
1/2 cup Peanut Butter
3/4 cup Light Corn Syrup
1/2 cup Butter or Margarine
1 dash Salt
1 teaspoon Vanilla
12 ounces Chocolate Chips -- melted
In a large saucepan, combine butter, corn syrup and
peanut butter, and cook over medium heat until butter is melted
and ingredients are mixed well. Remove from heat, and add salt
and vanilla. Mix well, then add rice krispies cereal to mixture
and stir until all cereal is coated with mixture. Pour warm mixture
into a wax paper lined 9 x 13 inch pan, and spread, then lightly
pack with buttered hands, to form a flattened crust. Spread melted
chocolate chips onto top of crust. You will need to work quickly
to roll your yule logs. First, using a sharp knife, cut the crust
down the center forming two separate squares of crust. Next, working
from the center-out, roll the logs jelly roll style, toward the
outer ends of the pan, making two separate yule logs. Tightly
wrap logs for slicing later, or slice immediately, and place slices
into a sealed container to retain softness.
Greek Honey Nut Wedges
8 oz cream cheese softened
1/2c butter no substitutes, softened
2 T sugar
2 T milk
2 c flour
2/3 c sugar
1 1/2 t cinnamon
1/3 c honey
2 T lemon juice
2 c finely chopped walnuts
Milk
1 T sugar
1/8 t cinnamon
Beat cream cheese and butter in a bowl with an electric
mixer on med to high speed for 30 seconds. Beat in 2 T sugar and
2 T milk. Beat in as much of the flour as you can with the mixer.
Stir or knead in remaining flour. (If you are using a kitchen-aid
there is no problem with this step). Divide dough into four portions.
If necessary, cover and chill for 1 to 2 hours or till easy to
handle. (I eliminated this step and it worked just fine). Combine
2/3 c sugar, 1 1/2 t cinnamon, honey and lemon juice in a bowl.
Stir in walnuts. Set aside.
Roll one portion of dough on a lightly floured surface
into an 8 inch circle. Transfer the circle to an ungreased cookie
sheet. Spread half of the nut mixture to within 1/2 inch of edges.
Roll another portion of dough into an 8 in circle. Place over
the nut topped circle. Seal edges with a fork. Brush with milk
and sprinkle with a mixture of 1 T sugar and 1/8 t cinnamon. Repeat
with remaining dough and filling. Bake in a 350 degree oven for
15-20 minutes or till edges start to brown. Cool on cookie sheet
for 10 minutes or longer. Cut each round into 12 wedges. Transfer
onto wire racks to cool completely. Makes 24.
Cherry Cheese Cupcakes:
3pkgs. cream cheese (each 8 oz)
2/3 cup sugar
3 eggs
1 T. vanilla
vanilla wafers
1 can cherry pie filling
Line muffin pan with cupcake paper liners. Mix all
ingredients exceptwafers and pie filling. Place a wafer in bottom
of each cupcake paper.Fill 3/4 full of cheese mixture. Bake at
350 for 15 minutes. Cool and topwith cherry pie filling (or blueberry-
for blueberry cheese cupcakes).
Italian Cookie
12 eggs
12 spoons of Crisco (24 is 1/2 cup)
2 lemon rinds
2 orange rinds
1 stick butter
24 spoons sugar ( 1 cup)
1 cup of honey
2 bottles anise
2 bottles lemon
2 bottles orange
1 teaspoon of cinnamon mix with flour
6 cups of flour
Mix all together and put on an Italian waffle grill
cook like you would a
waffle till done. And enjoy! They are a lot of work but well worth
the trouble! Enjoy!
In a large saucepan, melt chocolate chips with condensed
milk over low heat. Remove from heat and stir in remaining ingredients.
Spread evenly into a wax paper lined 8-inch square pan. Chill
2 to 3 hours or until firm. Turn fudge onto cutting board and
peel off paper and cut into 1 inch squares.Store in covered container
at room temperature.
Variation: Rocky Road Fudge
When adding remaining ingredients after melting chips & milk,
also add 1- 10 ounce package miniature marshmallows and 2 cups
dry roasted peanuts. Spread into wax paper lined 9 x 13 inch pan.
Chill 2 hours and cut as above.
Cook ingredients over medium heat in a large pan until
sugar dissolves. Add 1/2 cup whipping cream to mixture and cook
to firm ball stage. Pour onto a buttered plate and cool until
cool enough to handle. Butter hands and pull taffy until it loses
its glossy color. cut with scissors and roll in powdered sugar.
Wrap in pieces of wax paper.
Caramel Popcorn
1/2 cup Butter or Margarine
1 cup Corn Syrup
2 cups Brown Sugar
Bring ingredients to a boil in a large saucepan. Boil
one minute and pour over 4 quarts of popcorn. Spread onto waxed
paper for loose caramel corn or form into balls with buttered
hands.
Variation: Cracker Jack
Add 1 cup dry roasted peanuts to caramel mixture just before pouring
over popcorn. Follow directions as above for loose caramel corn.
Melt chocolate chips, margarine and peanut butter in
a large saucepan. Pour cereal in large bowl and pour melted mixture
over cereal to completely coat cereal. Put powdered sugar in another
large bowl, then pour coated cereal mixture into bowl- Shake bowl
until completely coated.
NOTES : This looks like 'Purina Puppy Chow' but tastes
much, much better!
Holiday Brownie Buttons
1 can Sweetened Condensed Milk
12 ounces Milk Chocolate Chips
48 unwrapped Hershey's Kisses candies
2 cups Flour
1/2 cup Pecans -- chopped finely
1 teaspoon Vanilla
1 dash Salt
Topping:
Powdered Sugar -- or White Almond Bark
Preheat oven to 350 degrees F. Set aside unwrapped
kiss candies. In a medium size saucepan, melt chocolate chips
and sweetened condensed milk over low heat. Pour into a large
mixing bowl, and combine with remaining ingredients and mix well
until you have a thick dough. Next, wrap a walnut sized piece
of dough around a kiss candy, then place onto a greased baking
sheet. Repeat with remainder of dough and kiss candies. Bake for
8 - 10 minutes, or until firm to the touch. Cool on wire cooling
racks, then sprinkle lightly with powdered sugar or drizzle with
melted white almond bark.
Scotch Crunchies (Spider Cookies)
1 6-ounce package (1 cup) Nestle butterscotch pieces
1 6-ounce package (1 cup) Nestle semisweet chocolate pieces
1 3-ounce can (2 cups) Chun King (dry) chow mein noodles
1 cup Planters salted whole cashews
Melt butterscotch and chocolate pieces together over
hot water, using a double boiler. Remove from heat. Stir in the
noodles and cashews. Drop by teaspoon or tablespoon onto waxed
paper and keep loosely covered. Refrigerate until set, about two
hours. Yield varies, generally 2 to 4 dozen.
Helpful Hints: Even after the cookies are set, keep
the cookies cold in the refrigerator, loosely wrapped in waxed
paper, inside a lidded plastic container. Keep chilled and serve
chilled. Dropping the mixture by tablespoon makes for a larger
cookie, which is recommended. The way the chow mein noodles angle
out away from the center, makes them resemble spiders, as they
have come to be known in our house.
When doubling the recipe, it may be necessary to transfer
to a larger pot, after melting the chocolate and butterscotch,
as more room will generally be needed to fit the larger amounts
of ingredients, and to facilitate stirring.
Contributed by Mary S. Thanks Mary!
Un-Baked Oatmeal Cookies
2 c sugar
1 stick butter
2 T cocoa
1/2 c milk
Boil at full boil for 1 minute.
Add:
1 t vanilla
1/2 c crunchy peanut butter
3 c quick oats (uncooked)
Stir. Let cool slightly. Drop by teaspoons onto waxed
paper
Un-Baked Butterscotch Cookies
1 c brown sugar, packed
1 c white sugar
1/2 c milk
1 stick butter or margarine
Boil 1 minute. Add: 1 c peanut butter Stir well. Add: 3 1/2 c
oatmeal and 1 t vanilla
Mix thoroughly and cool slightly. Drop by teaspoons
onto waxed paper.
Eskimo Balls
1 1/2 sticks butter softened
3/4 cup granulated sugar
1 T cold water
1/2 t vanilla
3 T cocoa
2 cups rolled (quick) oats uncooked
Confectioners' sugar
Cream the butter and sugar. Add water, vanilla and
the cocoa. Mix in the oats and chill for three hours. Roll in
to 36 balls and roll in the confectioners' sugar. Keep refrigerated.
Fudge
3 cups chocolate chips (a 12-oz bag is 2 cups)
1 can condensed (NOT evaporated!) milk
1 teaspoon vanilla
Melt chips. Add milk and vanilla. Spread in a 9"
square pan. Cool, cut and eat! That's it! This recipe lends itself
to endless variations - use peanut butter chips in half the recipe
and chocolate chips in the other, and then swirl them (a la marble
cake) before they cool. Use milk chocolate chips and add almonds
and toffee pieces. Or peanuts and marshmallows. Or use semi-sweet
chips and add coconut. Every year at Christmastime, I watched
my mother stirring boiling marshmallow cream until her arms were
about to break. Now we use this recipe, and the family loves it.
Pink Ice
vanilla almond bark
crushed peppermint candies
a few drops red food coloring
I don't have amounts for this. Sorry! But you melt
the almond bark and add the candy and food coloring (to tint it
pink), then spread thin on wax paper to cool. Break into pieces
when cool.
Line two baking sheets with waxed paper, then set aside.
Remove cherries from jar/juice, and drain well on paper
towels, making sure stem stays firmly attached to each cherry.
Set aside.
Carefully separate peanut halves from each other, making
sure not to break the individual halves- place these in a small
bowl and set aside.
In a microwave safe bowl, melt dipping chocolate or
almond bark in microwave oven, on low heat, stirring frequently
to dissolve lumps. Place bowl of melted chocolate on your work
surface (I prefer the kitchen table for this), and arrange other
ingredients, and baking sheets on work surface so they are all
within easy reach.
Now you are ready to dip your mouse bodies! Take a
cherry by the stem, and dip into melted chocolate, covering entire
cherry and stem. Carefully lay dipped cherry onto waxed paper
lined baking sheet, so stem (tail) turns upward. Place one unwrapped
Hershey's Kiss, flat side next to the 'body' so it forms a head
for your mouse. Hold it in place until chocolate is set enough
to hold by itself. Add two peanut halve 'ears' by cementing them
on with small dots of melted chocolate- then using tweezers and
round candy sprinkles, add a tiny nose to the pointed end of the
head, and place eyes in appropriate area, also cementing with
melted chocolate. (A toothpick is handy to use for adding chocolate
'cement'). You now have one Christmas Mouse completed! Repeat
process until all 24 mice are assembled.
Store mice in re-shaped paper cup cake liners, in a
cool, dry place - do not
refrigerate because this will cause the mice to get white streaks.
Microwave Peanut Brittle
1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 teas. salt
1 teas. oleo (margarine)
1 teas. vanilla
1 teas. baking soda.
In a 11/2 qt. casserole, stir together peanuts, sugar,
syrup and salt. Cook 4 min on high in microwave, turn and cook
4 min more. If you have a carrousel, just cook 8 min Take out,
add oleo and vanilla, stirring well. Cook 2 min longer. Take out,
set next to a greased baking sheet or twolayers of foil. Working
quickly, add baking soda and stir until light and foamy. Pour
onto sheet, spread out thinly. When cool, break in pieces. Makes
one pound. Hints: Use a casserole or some dish with a handle.
Because you have to work fast, have the foil or sheet ready before
you start. This recipe has never failed for me.
Meltaways
1 c. blue bonnet margarine
1 c. small curd cottage cheese
2 c. flour
Cream butter & cottage cheese, gradually add flour
and put in the fridge
overnight to chill. Quarter then roll on floured surface. Baste
with
butter, sprinkle with cinnamon & brown sugar. Cut into pie
sections, roll
into crescent shapes. Bake 400 degrees for 15 to 20 minutes. Frost
with
cream cheese frosting.
Contributed by one of Santas Helpers
Santa Whiskers
These are delicious made with butter. My dogs loved
them too (grin)
1 cup butter or margarine
1 cup white sugar
2 tablespoons milk
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 cup chopped red or green candied cherries
1/2 cup chopped pecans(optional)
1 cup flaked coconut
Beat butter for 30 seconds, add sugar and beat till
fluffy. Add milk and vanilla, beat well. Stir in flour, then cherries
and pecans. Shape into 3 7-inch rolls. Roll dough in coconut to
coat outside. Wrap in waxed paper or clear plastic wrap, chill
throughly. Cut into 1/4 inch slices. Place on an ungreased cookie
sheet. Bake in a 375F oven for 12 minutes or until edges are golden.
Makes about 80. Store in airtight container.
I am not sure of the shelf life they don't last more
than a week around the house (grin) Hope you enjoy these. Kim,
Texas
Drop Sugar Cookies
1 1/3 cups Vegetable Shortening
1 1/2 cups Sugar
2 teaspoons Vanilla
2 Eggs
8 teaspoons Milk
3 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
In a large mixing bowl, cream shortening and sugar.
Beat in vanilla, eggs and milk. Add dry ingredients, then drop
by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees
F for 10 - 12 minutes.
Variation: Sprinkle with sugar, or flatten with the
bottom of a glass that has been dipped in sugar.
Note: For baking later, drop teaspoonfuls onto cookie
sheets and flash freeze. Store in an airtight container, and keep
in freezer until ready to bake. Bake as directed above. You can
also freeze in logs wrapped in plastic wrap, or in recycled orange
juice containers with the ends replaced and taped on with freezer
tape. Slice and bake as directed above. Makes 4 dozen.
Snickerdoodles
1/2 cup Butter or Margarine -- softened
1/2 cup Shortening
1 1/2 cups Sugar
2 Eggs
2 teaspoons Vanilla
2 3/4 cups Flour
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 tablespoons Sugar
2 teaspoons Cinnamon
Preheat oven to 400 degrees F. In a large mixing bowl,
cream together butter, shortening, 1 1/2 cups sugar, eggs, and
vanilla. Blend in flour, cream of tartar, soda, and salt. Shape
dough by rounded spoonfuls into balls. Mix the 2 Tbsp. sugar and
the cinnamon. Roll balls of dough in cinnamon/sugar mixture. Place
2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes.
Remove immediately from baking sheets and cool on wire racks.
Baklava
2 1/2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice
1 pound pecans -- chopped
1/4 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pound filo dough
1 cup butter -- melted
Prepare syrup first: bring to boil 2-1/2 cups sugar
and water; add lemon juice. Simmer until it is a pale yellow color.
Syrup should be thick and cold when poured over hot Baklava.
Mix nuts, 1/4 cup sugar, and spices; set aside. Butter
9" x 13" cake pan thoroughly. Keep filo pastry covered
with a damp tea towel while working with individual sheets. Layer
sheets in baking pan, one at a time, brushing each layer with
melted butter. After layering six or so, begin alternating layers
of filo pastry with nut mixture. Brush one layer with butter and
sprinkle the next with 1/2 cup nut mixture. Continue to alternate
buttered layers and nut-covered layers until all but ten of the
sheets have been used. Layer the last ten sheets as you did the
bottom six, brushing each with butter. Bake at 325 degrees for
1-1/2 hours. Remove from oven and let cool for five minutes. Score
pastry into diamond shapes about 1-1/2" X 2". Pour cold
syrup over hot pastry. Allow to cool to room temperature before
cutting and removing from pan.
Gingerbread Muffins
1 cup butter
1/2 cup brown sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup molasses
2 teaspoons cinnamon
2 teaspoons baking soda
1 cup buttermilk
2 teaspoons ground ginger
2 cups whole-wheat flour
1 cup seedless raisins -- optional
Cream butter and sugar. Add eggs, one at a time, beating
after each. Add molasses. Sift flours, baking soda. and spices.
Add alternately with buttermilk. Stir in raisins. Fill greased
muffin pans 2/3 full and bake at 350 degrees for 15 minutes.
2-ingredient Fudge
1 bag Old Fashioned Chocolate Drops (cream filled candies)
1 cup peanut butter (I used creamy, but chunky would be good too)
Put drops and peanut butter into microwave safe bowl.
Heat on high until drops start to melt. Stir well, then heat for
15 second intervals until smooth, stirring often. Pour into greased
9-inch pan. Cool until firm, then cut into 1-inch squares. Enjoy!
These recipes are all complete to the best of my knowledge.
I can't be held responsible for any mistakes due to individual
baking errors.
For more great cookies, go to Mimi's site: http://www.christmas-cookies.com
If you try any of these recipes,
please let me know what you think!
Scroll down and click on the gingerbread
cookie icon to go
to our Christmas Cookie Bookstore!
