Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I hope you and yours enjoy some local celebrations honoring our heroes on this
Veteran's Day. However you do it, pay tribute to those who made the ultimate sacrifice: being away from family in dire conditions, and for some, to never see them again. I salute our veterans today and every day!
You may have noticed that your newsletters have been missing from your inbox the past week or so. That is because I have been sick. I am well on the mend and very excited about today's issue finally being posted.
Special thanks from me goes out to the following who came to the rescue and sent a donation to help cover the larger
publishing expenses that were due in October: Amy A. in Gastonia,
NC, Larry H. in Toronto, Canada, and an
anonymous reader. I will not bug you again until April, when the other larger ones come due.
If enough people sent a dollar or two on occasion, I would not have to bug anyone again.
The newest Monthly Theme topic is Winter Favorites. We'll be looking for recipes you especially enjoy preparing when the temperatures drop. Read more about it in the
Monthly Theme section. You'll find the handy link to use for submitting your favorites. Please, don't wait for a theme topic... send your favorite recipes in anytime to the recipe submission email link. Thanks!
What a fabulous issue is on tap for you. If you participated in this theme topic, you should find some of your recipes posted here today. Otherwise, since I had so many
(well over 200 recipes!), the remainder will greet you bright and early next Sunday morning.
You can send a virtual hug to the following for their help in today's selection:
Brenda, AL
Mary H., Montreal, Canada
Larry Holmes, Toronto, Canada
Pam H., Swanton, OH
Linda H., Rosharon, TX
Pat, Minden, NV
Patricia, Charlevoix, MI
Connie C., Salisbury, MA
Chris M., NM
Shirley, WA State
Carisa G., Wabasha, MN
Carol, Tupper Lake, NY
Kim D., Pflugerville TX
Lou, FL
Johnny, LA
Marilyn M., Stillwater, OK
Micki Siers, Brigham City, UT
Marilyn, Canton, OH
Dawn C., NH
Pat, Merritt Island, FL
Rosie P., WI
Mary S., Nashville, TN
Treva, Knoxville, TN
Elizabeth P., Tupelo, OK
MistyRose, CA
Jean, Syracuse, NY
Barbara, Chula Vista, CA
Linda H., Carmel, NY
Leasa, IA
We'll see you here again on Wednesday, God willing.
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Food For Thought
“A balanced diet is a cookie in each hand”
Ramblings
Grandma's Cookie Jar
Shared by Brenda, AL
When I went to visit Grandma
I was always thrilled
For I knew she kept
A cookie jar well filled
Quickly I removed my wraps
And Grandma let the way
Into a pungent kitchen
With treasures on display
Peanut butter cookies,
Gumdrops tart and sweet,
Macaroons and ginger snaps,
And brownies for a treat
With a glass of buttermilk
I tasted everything
With Grandma looking on at me
As though I were a king
I love to visit Grandma
It a trip I most enjoy
Though manhood's now replaced
That eager little boy
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Did You Know?
Cookie Baking Tips
Using the Right Cookie Sheet
A shiny, aluminum cookie sheet at least two inches narrower and shorter than the oven is best for evenly browned cookies. The sheet may be open on one, two, or three sides. Do not grease the cookie sheet unless the recipe states to do so. If a dark colored cookie sheet is used, watch carefully for browning. Always place cookie dough on cool cookie sheets.
Making Sugar Cookies Crisp
Using butter in your holiday cookie recipes makes cookies crisp and delicious. Use a shiny aluminum cookie sheet for baking. For cut-out sugar cookies, roll dough to 1/8 inch to 1/4-inch thickness. Baking time may vary depending on the thickness of the cookie. Bake cookies until lightly browned.
Making Your Cookies Soft and Chewy
Tips for soft, chewy cookies:
Do not over mix the dough or use too much flour.
Bake cookies the minimum amount of time, even though the center may look slightly
under-baked. Let cookies stand on baking sheet for one to three minutes to continue to bake, then remove to cooling rack.
Store soft cookies in an airtight container.
Do not store soft chewy cookies with crisp type cookies.
Use shiny aluminum cookie sheets, not dark colored ones.
Keep Dough from Sticking to your Rolling Pin
Use a pastry cloth and stockinet-covered rolling pin to make rolling the dough easier and to help prevent dough from sticking. Rub flour evenly onto rolling pin cover and pastry cloth for easy handling. Or, if dough appears to be too soft, refrigerate for about one hour.
Why Cookies Spread
Cookies may spread for a variety of reasons. So before baking an entire batch, bake a test cookie to give a good indication of dough condition. If it spreads more than desired, the dough may be too soft. Try refrigerating dough until well chilled (one to two hours). If the dough is still too soft, stir in 1 to 2-tablespoons of flour. Also, do not over-soften the butter before making the dough. Be sure to cool and clean cookie sheets between batches.
Another factor to take into consideration is the fat source used. If a low-fat or nonfat spread with 60 percent or less fat is used, cookies may spread.
For consistent and flavorful results, real butter is the answer for the appearance and taste bakers come to expect.
Freezing or Refrigerating Cookie Dough
Most cookie dough freezes well up to three months. Thaw the dough in the refrigerator until it's just soft enough to use.
To have future batches of cookies ready in minutes, measure out dough for each cookie and drop dough onto cookie sheets; freeze until firm. When frozen, remove dough from cookie sheets, place in heavy-duty, resealable plastic food bags and freeze until you want to bake a batch of cookies. Then thaw the cookie dough and follow recipe directions for baking.
Over-baked and Cracked Cookies
Dough that is too dry will cause cookies to crack when baked. Too much flour and re-rolling results in tough, dry cookies. A dark colored cookie sheet may result in
over-baked cookies; us a shiny aluminum cookie sheet. Oven temperatures that are set too high may also result in
over-baked cookies.
Dry, Crumbly Cookie Dough
If your cookie dough is dry and crumbly, try adding 1 to 2 tablespoons of milk or cream. You may need to knead this liquid into dough rather than beating it in with a mixer.
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With winter here and cooler temperatures (for most of us) our cooking trends tend to change. We reach into the recipe box for recipes to make stick-to-your-ribs dinners and meals that fill the house with wonderful aromas. It could be a hearty stew, a cheesy casserole, or a cobbler that warms the heart and tummies of family and friends. Our family enjoys a pot of chili, homemade enchiladas, beef tips and rice, and so many other meals that mean winter has finally made its way to us. Please share your recipes that you enjoy preparing that remind you of winter.
Won't you join in the fun by sharing your own recipes for Winter Favorites? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Winter Favorites recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Winter Favorites. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Winter Favorites
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Winter Favorites.
Please use this email link for all other items for posting: A to Z Recipes.
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~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our November Birthday Babies:
2nd Patricia F. in Nebraska
2nd Sandy in Wise, Virginia
2nd Cindy in Salem, Ohio
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
9th Bill E. in Rocky Mount, North Carolina
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
16th Carole L. in Binghamton, New York
17th Don G. in Georgia
17th Mary in Nashville, Tennessee
19th Anna F. in Dickinson, North Dakota
19th Amber T. in Drumright, Oklahoma
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
20th Brenda S. in The Chaco, Paraguay
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
26th Olga R. in Williamstown, New Jersey
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
29th Linda in Huber Heights, Ohio
30th Bill R. in Madison, Wisconsin
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
For those who love the philosophy of ambiguity...
Shared by Larry Holmes, Toronto, Canada
1. Don't sweat the petty things and don't pet the sweaty things.
2. One tequila, two tequila, three tequila, floor....
3. Atheism is a non-prophet organization.
4. If man evolved from monkeys and apes, why do we still have monkeys and apes?
5. The main reason Santa is so jolly is because he knows where all the bad girls live.
6. I went to a bookstore and asked the saleswoman, "Where's the self-help section?" She said if she told me, it would defeat the purpose.
7. What if there were no hypothetical questions?
8. If a deaf person swears, does his mother wash his hands with soap?
9. If someone with multiple personalities threatens to kill himself, is it considered a hostage situation?
10. Is there another word for synonym?
11. Where do forest rangers go to "get away from it all?"
12. What do you do when you see an endangered animal eating an endangered plant?
13. If a parsley farmer is sued, can they garnish his wages?
14. Would a fly without wings be called a walk?
15 Why do they lock gas station bathrooms? Are they afraid someone will clean them?
16. If a turtle doesn't have a shell, is he homeless or naked?
17. Can vegetarians eat animal crackers?
18. If the police arrest a mime, do they tell him he has the right to remain silent?
19. Why do they put Braille on the drive-through bank machines?
20. How do they get deer to cross the road only at those yellow road signs?
21. What was the best thing before sliced bread?
22. One nice thing about egotists: They don't talk about other people.
23. Does the Little Mermaid wear an algebra?
24. Do infants enjoy infancy as much as adults enjoy adultery?
25. How is it possible to have a civil war?
26. If one synchronized swimmer drowns, do the rest drown too?
27. If you ate both pasta and antipasto, would you still be hungry?
28. If you try to fail, and succeed, which have you done?
29. Whose cruel idea was it for the word "Lisp" to have "S" in it?
30. Why are hemorrhoids called "hemorrhoids" instead of "assteroids"?
31. Why is it called tourist season if we can't shoot at them?
32. Why is there an expiration date on sour cream?
33. If you spin an oriental man in a circle three times does he become disoriented?
34. Can an atheist get insurance against acts of God?
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
OHIO
BUCKEYES
~Submitted by Pam H., Swanton, OH
This is a favorite of all Ohioans! and also one of Chris Nagy’s* favorites. (Pam's niece)
1 3/4 cups creamy peanut butter (1 pound)
1 cup (2 sticks) butter, at room temperature
1 1/2 pounds powdered sugar, sifted (5 2/3 cups)
1-12 ounce package milk chocolate or semisweet chocolate chips
1/4 bar household paraffin wax, cut into pieces
With an electric mixer, beat together peanut butter, butter, and powdered sugar until smooth, about 2 minutes (mixture will be crumbly at first). Roll into 1/2 inch balls. Place on waxed paper or parchment paper.
Melt chocolate and paraffin in top of double boiler. Use toothpicks to dip peanut butter balls into melted chocolate.
Return to waxed paper, let cool.
Makes about 11 dozen.
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Recipe Favorites
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1 cup softened butter (not margarine)
2/3 cup icing sugar
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1/4 cup cornstarch
2/3 cup chocolate chips (milk or semi-sweet, or a combination of both)
1/2 cup white chocolate chips or macadamia nuts or pecans
In large bowl, cream butter and icing sugar until light and fluffy. Beat in vanilla. Add flour and cornstarch; stir. Stir in chocolate chips. Form in rounds of 1 tablespoon per cookie. Flatten slightly. Bake at 350 degrees F. for 12 - 15 minutes, or until lightly browned. Store in plastic container or tin. Makes about two dozen, or more if you use teaspoon-sized measure.
LEMON LOVE NOTES
~Submitted by Mary H., Montreal, Canada
Base: Mix together: 1/2 cup butter or margarine, 1 cup flour and 1/4 cup icing sugar. Bake in a greased and floured, 8" x 8" square pan at 400 degrees F. for 8 - 10 minutes. Remove pan and lower oven temperature to 350 degrees F.
Filling: Mix well and put on base: 2 eggs, lightly beaten, 3/4 cup sugar, 2 teaspoons baking powder, 2 1/2 tablespoons (or more, if you'd like) lemon juice and rind, 2 tablespoons flour. Bake for 25 minutes at 350 degrees F.
Topping: Combine and spread over top while warm: 1/3 cup icing sugar, 1 tablespoon butter or margarine, 1/2 teaspoon vanilla, 1 teaspoon milk.
CHOCOLATE FUDGE
~Submitted by Mary H., Montreal, Canada
2 cups brown or white sugar
2 tablespoons corn syrup
3/4 cup milk
4 tablespoons cocoa
Place all ingredients in a large pot. Mix and bring to a boil, stirring all the while. When it boils, turn down the heat to medium. Boil for 20 minutes. Test a small amount in a glass of cold water. When it reaches the soft ball stage, remove pot from heat. Add 2 tablespoons butter (not margarine), a pinch of salt and 1 teaspoon vanilla. Cool for two minutes. Beat 300 strokes by hand. Test again in cold water. Beat longer if it is not of a fudge-like consistency and taste: taste-test a tiny amount in cold water. When the fudge tests done and has begun to thicken and lose its gloss, pour into a waxed paper-lined cookie sheet. Cool and enjoy!
NONNIE'S BUTTERSCOTCH REFRIGERATOR COOKIES
TNT
~Submitted by Linda H., Rosharon, TX
Nonnie was my grandmother.
1 cup butter
2 cup brown sugar
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
Cream butter and sugar. Add eggs and vanilla. Sift dry ingredients together and add. Add 1 cup chopped nuts.
Shape into rolls on waxed paper-chill in refrigerator.
Slice into ¼ inch slices on ungreased pan
Bake 350 degrees for 10 minutes.
PUMPKIN SPICED AND ICED COOKIES
~Submitted by Pat, Minden, NV
2-1/4 cups all-purpose flour
1-1/4 teaspoons pumpkin pie spice
1 teaspoon baking powder 1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1-3/4 cups (15-ounce can) Libby's 100% Pure Pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) Nestle Toll House Semi Sweet Chocolate Morsels
1 cup chopped walnuts (optional)
Vanilla Glaze (recipe follows).
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and walnuts. Drop by rounded tablespoon onto greased baking sheets.
Bake in preheated 375 degree oven for 15 to 20 minutes or until edges are lightly browned. Let stand for 5 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze. Makes about 5-1/2 dozen cookies.
VANILLA GLAZE
Combine:
1 cup powdered sugar
1 to 1-1/2 tablespoons milk
1/2 teaspoon vanilla extract in small bowl; mix well.
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1/3 cup Reese's Creamy or Crunchy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups (8-oz.pkg.) Reese's Milk Chocolate Baking Pieces Filled with Peanut Butter Crème
Heat oven to 350 degrees.
Beat butter, sugar and peanut butter in bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in baking pieces. Drop by heaping teaspoons onto ungreased cookie sheet.
Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Makes 30 cookies
2 cups all-purpose flour
3/4 cup Nestles Toll House Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1-2/3 cups (10-oz.pkg.) Nestle Toll House Swirled Dark Chocolate & Raspberry Morsels, divided
1/2 cup slivered almonds
Preheat oven to 325 degrees
Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Drop by well-rounded teaspoon onto ungreased baking sheets. Top with remaining morsels.
Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2/3 cup shortening
1 1/2 cup brown sugar
2 eggs
1 tsp vanilla
1/2 tsp lemon juice
2/3 cups crushed pineapple
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda.
1/2 cup nuts (optional)
Sift flour, baking powder and soda and set aside. Cream shortening, brown sugar and eggs, add remaining ingredients and then blend in the dry mixture. Drop by teaspoonful onto greased cookie sheet. Bake 10 to 12 minutes at 350 deg.
MINCE COOKIES - 1971
~Submitted by Patricia, Charlevoix, MI
1 cup oleo
2 cups brown sugar
2 eggs, well beaten
1 1/2 cup mince meat
1 tsp grated lemon rind
4 cups flour
1 tsp baking soda
1 tsp salt.
Sift flour, baking soda and salt and set aside. Cream oleo, brown sugar and
eggs. Add mincemeat, and lemon, then fold in dry ingredients.
Drop by teaspoonful, 2 inches apart on greased sheet. Bake 8 - 10 minutes at 375 deg.
BITTERSWEETS
~Submitted by Connie C., Salisbury, MA
There are 3 recipes to this but it's worth the trouble.
Cookie Dough
1 c butter or margarine
1 c confectioner's sugar
1/2 tsp. salt
2 tsp. vanilla
2 1/2 c flour
Cream butter and sugar together, then add flour salt and vanilla. This is a somewhat dry batter. Roll into little balls and depress the center with your finger. Bake at 325 til underneath starts to
brown. (You have to flip one of the cookies to see). Cool.
Filling
6 oz cream cheese
2 c confectioner's sugar
1 c walnuts, chopped finely
1 c coconut
Mix all ingredients together in mixer. When cookies are cool and ready to assemble cookies use a teaspoonful in the center of each cookie.
Glaze
1 c choc chips
4 Tbls water
4 Tbls. butter
1 cup confectioner's sugar
Melt all together in microwave, stirring frequently until smooth.
Take cookie, fill with a teaspoons of filling and drizzle with chocolate glaze. These are truly outstanding.
Combine cake mix and pie filling. Stir until well mixed. Pour in an ungreased jelly roll pan. Bake 20-25 minutes at 350F degrees. Sprinkle with powdered sugar. *This is equivalent to one recipe of lemon curd or 2 cans Comstock lemon pie filling. I baked the bundt pan about 35 minutes.
A co-worker and friend gave this recipe to me many years ago. Whenever we had a carry-in at the office we all requested her to bring these!
ZUCCHINI BARS
T & T
~Submitted by Chris M., NM
3 eggs
1 c. vegetable oil - NOT olive oil
2 c. sugar
2 c. chopped - I use shredded - zucchini
3 tsp. vanilla
2 3/4 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon (may use pumpkin pie spice)
1 c. chopped nuts - I use pecans
Mix well the first 5 ingredients. Add next five ingredients and blend well. Add nuts and blend. Bake on greased 11 x 17 x 1 baking sheet @ 350º F for 20 - 25 minutes.
When cooled, frost with:
1 stick (1/2 c. butter), melted
1 - 3 oz. pkg. cream cheese, softened
2 1/2 c. powdered sugar
ULTIMATE CHOCOLATE CHOCOLATE CHIP COOKIES
~Submitted by Chris M., NM
4 cups (two 12-oz. pkgs.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
PREHEAT to 375° F.
MELT 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.
COMBINE flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Just took the last batch out of the oven. I used the special dark plain chips to melt in the dough and then stirred in the dark chocolate swirled with raspberry chips. Oh they smell so good!!!!!
TRUFFLE DESSERT BROWNIES
~Submitted by Chris M., NM
1-1/4 cups (2-1/2 sticks) butter
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1 cup plus 1 tablespoon sugar, divided
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
Powdered sugar
1. Heat oven to 425°F. Grease bottom of 9-inch square baking pan.
2. Melt butter over low heat. Add cocoa and 1 cup sugar; stir well. Remove from heat; cool about 5 minutes. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.
3. Beat egg whites with 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
4. Bake 18 to 20 minutes or until edges are firm (center will be slightly soft). Cool completely. Refrigerate about 4 hours. Let stand at room temperature about 15 minutes before serving. Garnish with powdered sugar.
1 1/4 c. (2 1/2 sticks) butter
2 c. sugar
2 tsp. vanilla
4 eggs
1 1/2 c. all purpose flour
3/4 c. cocoa
1 - 8 oz. - pkg. Dark Chocolate Filled w/ Raspberry Creme baking pieces
3/4 to 1 c. chopped pecans
Heat oven to 350º F. Grease 13/9/2 baking pan. Melt butter in medium saucepan over low heat. Remove from heat; stir in sugar and vanilla. Add eggs, one at a time, beating just until blended. Combine flour and cocoa; gradually add to butter
mixture, stirring just until blended. Do not over-mix. Add nuts. Spread batter into prepared pan. Sprinkle with the premier baking pieces. Bake 35 minutes or until wooden pick inserted in center comes out clean. Sprinkle with powdered sugar. Cool completely in pan on wire rack. Cut into squares.
SPICED CANDIED FRUIT COOKIES
~Submitted by Brenda, AL
Hi Maggie, these sound like fruit cake cookies. Got them from Mr. Food's cookbook.
Makes 4 1/2 dozen cookies
No need to wait for the holidays to get the big taste of fruitcake!
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
1/2 cup heavy cream
3 3/4 cups all purpose flour,
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups(12oz) chopped mixed candied fruit
In large bowl, cream butter and sugar until light and fluffy. Beat in egg and cream. Mix in the
flour, baking powder, cinnamon, ginger and nutmeg, beat until well combined. Stir in the candied fruit. Divide dough in half and shape each half into 2 inch diameter log. Wrap in wax paper and refrigerate over night or freeze 1 1/2 hours.
Preheat oven to 350°. Cut rolls into 1/4 inch slices and place 1 inch apart on cookie sheets that have been sprayed. Bake 10-12 minutes or until bottoms are lightly brown. Cool on wire racks to cool.
Note: Be sure to cut rolls with sharp knife!
COOKIE CLUSTERS
~Submitted by Brenda, AL
Hi Maggie, here is a no bake cookie. I haven't tried them but probably will soon.
4-5 dozen
Sweet, crunchy and no baking. Now that's the best kind of cookie.
12 oz white chocolate chips or squares
2 Tablespoons peanut butter
1 1/4 cups crispie cereal
1 cup Spanish peanuts
1 cup miniature marshmallows
Melt chocolate with peanut butter in microwave, starting with 1 minute an stirring and adding 30 seconds and stirring until well melted. Let cool
slightly, stir in rice crispies and peanuts. Fold in marshmallows.
Drop by teaspoonfuls onto waxed paper. Allow to cool at room temperature for at least 20 minutes before serving. These will keep for up to 2 weeks in refrigerator.
Note: You might want to add some fun by sprinkling flaked coconut, colored sprinkles or chopped health bars before allowing to cool.
PEANUT BUTTER BALLS
~Submitted by Brenda, AL
Hi Maggie, got these from Mr. Food cookbook who is local on our TV.
In large bowl mix softened butter, peanut butter, sugar and cereal. Chill for about 1
hour, then roll into 1 inch balls. In double boiler on low heat melt chips and paraffin. Drop balls into chocolate mixture using a fork or slotted spoon. Cool on waxed paper.
Note: Paraffin can usually be found in the baking or canning section.
ORANGE CHOCOLATE DROPS
~Submitted by Brenda, AL
Hi Maggie here is a recipe from Mr. Food a guy who cooks on a local TV show.
Makes 2 1/2 dozen
How bout the taste of cheesecake in a cookie? You've got it with these!
1/2 cup (1 stick) butter, softened, DO not Substitute margarine
12 oz cream cheese, softened
1/2 cup confectioners sugar
1 egg
1Tablespoon grated orange peel
1 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon salt
1 cup(1-6oz pkg) semi sweet chocolate chips
Preheat oven 350°
In large bowl, cream butter and cream cheese until fluffy. Gradually add the sugar and egg and blend until smooth. Blend in orange peel and
vanilla. Add flour and salt. Fold in chips. Drop by teaspoonfuls onto greased cookie sheets. Bake 15-20 minutes until set.
Note: These cookies are very light in color so don't expect them to brown too much (Except bottom and sides)
REESE'S CHEWY CHOCOLATE COOKIES
~Submitted by Brenda, AL
I got this from Mr. Food Cookbook and they are so good.
About 4 1/2 dozen
2 cups all purpose flour
3/4 cup Heresy's cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups(2 1/2 sticks) butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
1 2/3 cups (10oz) Reese's peanut butter chips
Preheat oven to 350°
In large bowl, combine flour, cocoa, baking soda and salt. In another large bowl beat butter and sugar until light and fluffy. Add eggs and
vanilla, beat well. Gradually add flour mixture beating well. Stir in peanut butter chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8-9 minutes. Cool slightly then remove to wire racks to cool completely.
Note: Do not over-bake these---they should be soft. They will puff up while baking and then flatten.
FRENCH BUTTER CREAMS
~Submitted by Brenda, AL
I got this from a local man who cooks on TV.. he is Mr. Food...he always says
"Ooh It's So Good..."
Makes 4 dozen
These are melt-in-your-mouth wonderful!
1 1/2 cups confectioners sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup(2 sticks) butter, softened
1 egg
1 teaspoon vanilla
2 1/4 cups all purpose flour
Preheat oven to 350°
In large bowl with electric mixer on low speed, mix all ingredients except flour. Gradually add flour and mix until well blended. Chill for 30 minutes.
Shape dough into 3/4 inch balls and place 2 inches apart on greased cookie sheets. Flatten balls with a fork. Bake for 5-8 minutes until set but not brown. Let cool on cookie sheet for 1
minute, then transfer to wire racks to cool. Store loosely covered.
SNOWDROPS
~Submitted by Brenda, AL
I make these at Christmas time and they are sooooo good!! They are really hard to quit eating them!
Sometimes called Russian Tea Cakes or Wedding cookies.
Ingredients
1 cup butter
1/2 cup confectioner's sugar plus 1 cup for dusting
1/2 teaspoon salt
1 cup finely chopped almonds or pecans
1 Tablespoon vanilla extract
2 cups sifted all-purpose flour
Directions
Cream butter in a mixing bowl. Gradually add sugar (1/2 cup) and salt. Continue creaming until light and fluffy.
Add nuts and vanilla extract. Blend in flour gradually. Mix thoroughly. Shape into teaspoonful balls.
Place on ungreased cookie sheet. Bake at 325° F. for 15-20 minutes. Sprinkle some of the confectioner's sugar over cookies while still on the sheet. Cool before removing from cookie sheet.
Place some confectioner's sugar in a Ziploc® Brand Storage Bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.
"These cookies taste best after sitting a couple of days. You can store them in the refrigerator, freezer, or at room temperature.
OATMEAL RAISIN COOKIES
~Submitted by Brenda, AL
I know I have sent tons of recipes but this is by far my favorite one. It comes from Quaker Oats company.
Ingredients
4 tablespoons (1/2 stick) margarine, softened
2 tablespoons heat-stable sugar substitute equal to 3 tablespoons sugar
1/4 cup egg substitute or 2 egg whites, lightly beaten
3/4 cup unsweetened applesauce
1/4 cup frozen unsweetened apple juice concentrate (thawed)
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1/3 cup raisins, chopped
Preparation Steps
Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
In large bowl, beat margarine and sweetener or sugar until creamy. Add egg substitute; beat well. Add applesauce, apple juice concentrate and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded teaspoonfuls onto cookie sheets.
Bake 15 to 17 minutes or until firm to the touch and light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Recipe Yield: ABOUT 3 DOZEN
Serving Size: 2 cookies (made with Sweet One® and without salt)
Nutrition Information: Calories: 100, Calories from Fat: 20, Total Fat: 3g, Saturated Fat: .5g, Cholesterol: 0mg, Sodium: 120mg, Total Carbohydrates: 15g, Dietary Fiber: 1g, Sugars: 5g, Protein: 3g
TRIPLE-CHOCOLATE CHIP COOKIES
~Submitted by Brenda, AL
These sound like the chocoholics dream.
Makes 3 Dozen
2/3 cup Crisco
1 1/2 cups packed light brown sugar
1 Tablespoon water
1 teaspoon vanilla
2 eggs
1 1/2 cup flour
1/3 cup Hershey's cocoa or Dutch cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk chocolate chips
1 cup white chocolate chips
Heat oven to 375 degrees. Beat Crisco, brown sugar, water, and vanilla in large bowl on medium speed until well blended. Add eggs; beat well. Stir together (in a separate bowl) flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips, and white chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 7-9 minutes or until set. Cookies will appear soft, do not over bake.
DATE NUT BALLS
~Submitted by Brenda, AL
Here is a no bake cookie, I love these.
2 eggs, beaten
3/4 cup sugar
1 stick oleo
1 cup nuts
1 package (8 ounce) dates, chopped fine
1 teaspoon vanilla
2 cups cereal such as Rice Krispies
Coconut, nuts, powdered sugar in which to roll balls
Beat eggs, add sugar and beat well. Melt oleo in saucepan or skillet. Pour in egg mixture and chopped dates. Stir and cook until mixture thickens and turns brown (3-5 minutes after mixture boils). Add vanilla. Remove from heat, add Rice Krispies and nuts. Cool slightly. Make into small balls or into two long rolls. Roll in coconut, nuts and powdered sugar. Place in refrigerator to harden. If made into long rolls they will keep indefinitely and can be sliced as needed.
EGGNOG COOKIES
~Submitted by Brenda, AL
These would be good for the holidays. I may have to make some myself.
Makes Approximately 3 Dozen
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla
2 large egg yolks
Preheat oven to 300 degrees. In a bowl, combine all the dry ingredients together. In a large bowl, cream together the sugar and butter until it resembles a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed until blended. Do not over mix. Drop by teaspoons onto ungreased baking sheet, 1 inch apart. Sprinkle lightly with additional nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer from pans immediately to cool.
HOT AND SPICY CORNMEAL COOKIES
~Submitted by Brenda, AL
I really want to try this unusual sounding cookie recipe.
Spicy on the palate.
1/3 cup all purpose flour
1/4 cup finely ground yellow cornmeal
1 1/2 teaspoons ground hot chili powder
1/8 teaspoon salt
1/4 cup (1/2 stick) butter, cut up
1/2 cup sugar
3 Tablespoons light corn syrup
1 Tablespoon lemon juice
1/2 cup hulled pumpkin or sunflower seeds
Preheat oven to 350°. Line 2 cookie sheets with parchment paper.
Sift flour, cornmeal, chili powder and salt in medium bowl.
Melt butter with sugar and corn syrup in large saucepan over medium heat until sugar is dissolved completely.
Remove from heat and stir in dry ingredients, lemon juice and seeds. Let cool completely.
Form dough into balls the size of walnuts and place on cookie sheets 2 inches apart. Bake 8-10 minutes or until just golden around the edges. Transfer to racks to cool
Makes 22-25 cookies.
ANZAC COOKIES
~Submitted by Brenda, AL
Here is a cookie recipe from my Reader's Digest cookie book.
These cookies from down under are named after the Australian and New Zealand Army Corps of WWII
1/2 cup old fashioned rolled oats
1 cup shredded coconut
1 cup all purpose flour
13 cup sugar
1/8 teaspoon salt
2/3 cup butter, melted
2 Tablespoons boiling water
1 Tablespoon light corn syrup
1 teaspoon baking soda
Preheat oven to 300°
Set out 2 cookie sheets.
Stir together oats, coconut, flour, sugar and salt in large bowl. Stir in butter.
Mix water, corn syrup and baking soda in a small bowl. Stir into dry ingredients. Drop teaspoons of the dough 1 inch apart onto cookie sheets/
Bake 12-15 minutes or until lightly browned. Transfer to racks to cool.
Makes about 40 cookies.
FRY PAN COOKIES
~Submitted by Brenda, AL
These sound interesting and will probably try them too. I usually make candy for Christmas but think I may do cookies this year.
1 1/2 cups chopped dates
2 eggs
1 cup sugar
1/4 cup butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups rice krispies
1/2 cup chopped nuts
chopped coconut
Combine first 6 ingredients in a frying pan over low heat. Cook for 10 minutes, stirring constantly. Cool, add 3 cups of rice krispies or a similar cereal, and 1/2 cup chopped nuts. Mix the cereal into the date mixture well. Form into balls and roll each ball in chopped coconut.
MATRIMONIAL CAKE BARS
~Submitted by Shirley, WA State
2 c. rolled Oats
2 c. flour
1 ¼ c. brown sugar, packed
1 ¼ c. butter or hard margarine
½ tsp. baking soda (sifted with flour)
½ tsp. salt
Mix well and press half into 9x13x2 inch pan.
Cover with the following stewed date mixture.
Stewed dates:
2 lbs. cut up dates
1 tbl. brown sugar
2 tbl. butter
½ c. hot water
Stew them over med. heat to make paste of fruit. Stirring constantly.
Cover the oat mixture in pan with date paste and cover with remaining
Oat mixture. Bake for approx. 1 hour. Cool and cut in 1x2 in. bars
CHERRY CHRISTMAS BARS
~Submitted by Shirley, WA State
9x13x2 inch pan. 350°F. oven
Crust:
1c. flour
½ c. butter
2 Tbl. powder sugar
Mix and pat in pan. Bake 10 minutes . Cool while making filling.
2 eggs beaten
1 c. sugar
1tsp. vanilla
¼ c. flour
1/8 tsp. salt
Add. ¾ c. nuts
12 chopped maraschino cherries
3 tbl. cherry juice
Pour this over crust. Bake 30 minutes. Cool completely and cut into 1x2 bars.
CHOCOLATE COOKIE BALLS
(Non Baked)
~Submitted by Shirley, WA State
1 -6 oz. can evaporated milk
1-6 oz. bag of chocolate chips
2 ½ c. crushed vanilla wafers
½ c. sifted powder sugar
1 ¼ c. chopped walnuts
1/3 c. rum, brandy or orange juice
In heavy 2 quart saucepan over med. heat, stirring until chocolate and milk become smooth.
Remove from heat and add wafers, sugar, ½ c. nuts and the rum. Mix well.
Let stand at room temperature for 30 minutes. Shape into 1 inch balls and roll in nuts. Refrigerate 1 hour or until firm.
CHARLOTTE'S CURRANT TARTS
~Submitted by Shirley, WA State
350°F.
For these I use Tasty Flake tart shells but you can make your own short crust like for pies.
Use the small cupcake pans to make these. Note: Tasty Flakes are available at Costco in Canada. 250 to a box.
1 1/2c. currants or use ground raisins if not available.
1 c. sugar
½ c. butter or hard margarine
2 large eggs
1Tbl. cornstarch that you mix with sugar.
Add all ingredients in a saucepan and stirring over the heat until it boils up.
Set off heat. Line the tart or cupcake pans with pastry and place a spoonful of currant mixture in them. Bake till crust is done and golden brown like pie.
RANGER DELIGHT COOKIES
~Submitted by Shirley, WA State
In Heavy cast iron skillet over medium heat:
2c. cut up dates
2/3 c. sugar
1/3 c. butter
2 large eggs, beaten
Cook 7 min in skillet stirring constantly. Will burn easily.
Cool. Add 2 ½ or 3 c. Rice Cereal. Roll into balls and roll in fine coconut.
Note to get fine coconut just put a cup of flaked in a processor and let run for a minute.
IRRESISTIBLE PEANUT BUTTER COOKIES
~Submitted by Carisa G., Wabasha, MN
Ingredients
1/2 Cup all vegetable shortening
3/4 Cup creamy peanut butter
1 1/4 cups firmly packed light brown sugar
3 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 cups all purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
1-2 Cups of Sugar
1 Paper plate
Directions
Preheat oven to 375 degrees. Place sheets of Parchment Paper on countertop or table for cooling cookies.
Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl.
Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.
Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
Take a paper plate and pour about 1-2 Cups of Sugar on to it.
Line Parchment Paper on your cookie sheet before placing cookie dough on it.
Take a Large spoon and dip it into the bowl of cookie batter to get a ball of dough on the spoon.
Roll the dough into your hands to form a ball, roll the dough in sugar and place it on the lined cookie sheet.
NOTE: It helps to get your hands wet w/ water to handle the dough
Flatten lightly in a crisscross pattern with lines of a fork.
Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVER BAKE.
Cool 2 minutes on baking sheet before removing.
Remove cookies, place on Parchment Paper to cool completely.
Great Recipe to Double!!
Freezes well!
BUTTERSCOTCH SQUARES
~Submitted by Carol, Tupper Lake, NY
This recipe came from a neighbor, many years ago!
1/2 c. butter
2 c. brown sugar
1 1/2 c. flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 tsp vanilla extract
1 c. walnuts, broken
Melt butter and add brown sugar. Stir over low heat. Remove from heat and add sifted dry ingredients. Add eggs and vanilla; then add walnuts.
Spread in 9x13-inch baking pan and bake at 300° for 25-30 minutes.
BISCOTTI REGINA
(Sesame Cookies)
~Submitted by Carol, Tupper Lake, NY
This recipe is from my friend, Vonna, whom some of you will got to meet at GNE.
1/4 lb unsalted butter, softened
1/2 c. sugar
2 egg yolks
1/2 c. milk
Grated zest of 1 lemon
2 1/2 c. flour
2 tsp baking powder
3/4 c. sesame seeds
In a large bowl, beat the butter and sugar together just until combined. Beat in the yolks, milk and zest. (The mixture will seem curdled; do not panic.) Sift the flour with the baking powder and stir into the butter mixture, mixing until the dough comes together into a ball. Cover and refrigerate for at least 1 hour or up to 1 day, to make the dough easier to handle.
Preheat the oven to 375°. Grease two large baking sheets.
Place sesame seeds in a fine-mesh strainer and rinse well. Shake the strainer to remove excess water and turn seeds out onto a board or into a shallow pan.
Remove the dough from the refrigerator, divide it into 8 equal pieces, and shape each piece into a ball. Roll each ball under your palms on a very lightly floured board into a rope about 8 inches long. With a sharp knife, cut each rope into 4 pieces. Roll each piece in the sesame seeds and place 2 inches apart on a greased baking sheet.
Bake for 20 to 25 minutes, or until well browned. Let cool for 5 minutes before removing from the pans. Cool on a rack.
Makes 32.
MOMMY'S SCOTCH SHORTBREAD
~Submitted by Carol, Tupper Lake, NY
1 cup butter
2/3 c. brown sugar, packed
2 2/3 cup flour
Mix ingredients. Flatten balls of dough with fork. Bake at 325° until golden brown.
I remember these being rolled out on a lightly floured board, with a special rolling pin, that imprinted a design in them, then cut into squares, before baking.
SWEDISH CRESCENTS
~Submitted by Carol, Tupper Lake, NY
1 c. soft butter
Confectioner's sugar
2 tsp vanilla
1/4 tsp salt
1/3/4 c. sifted flour
1/3 c. each chopped almonds, pecans and walnuts.
Cream butter; gradually beat in 1/2 c. of sugar. Add 1 tsp of vanilla, nuts and salt. Chill well. Shape into crescents, using 1/2 tsp of dough for each and put on sheets. Bake at 300° 18-20 minutes. Roll in 1 cup confectioner's sugar to which 1 tsp of vanilla has been added. Makes 6 dozen.
NO BAKE COOKIES
~Submitted by Kim D., Pflugerville TX
2 Cups sugar
1/2 Cup milk
1/2 Cup butter
1/2 Teaspoon vanilla
1/2 Cup cocoa
2 - 1/2 Cups instant oatmeal
1/2 Cup peanut butter
In a heavy cooking pot or skillet, melt butter, milk, sugar and cocoa.
Allow mixture to come to a FULL or rapid boil, and boil for 1 full minute, stirring often.
Remove from heat and stir in oatmeal, peanut butter and vanilla.
Work fast as the cookies will start to set up quickly.
Drop by spoonfuls onto waxed paper to cool.
If you want the cookies without the cocoa then just use the Peanut Butter or vice versa.
TOFFEE CRUNCH COOKIES
~Submitted by Kim D., Pflugerville TX
Ingredients:
1 cup sugar
3/4 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup English Toffee bits or chips
sugar (optional)
Directions:
Pre-heat oven to 350 degrees Fahrenheit. In large mixer bowl, combine sugar, butter, egg and vanilla. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low speed; add flour, baking powder, baking soda. Beat until well mixed (1 to 2 minutes). By hand, stir in toffee bits. Shape dough into 1 1/2 inch balls. Roll in sugar (optional), place 2 inches apart on ungreased cookie sheet. Flatten with bottom of hand or a glass to 2 1/2 inch circles. (If the glass sticks, dip glass in sugar.) Bake 11-13 minutes or until edges just begin to turn light golden brown -- do not over bake! Cool 1 minute; remove from cookie sheet. Sprinkle with additional sugar if desired.
Makes 2 dozen cookies.
BACK-TO-SCHOOL COOKIES
~Submitted by Kim D., Pflugerville TX
Ingredients
1 cup butter-flavored shortening
1 cup creamy peanut butter
2 cups packed brown sugar
4 egg whites
1 tsp. vanilla
2 cup flour
1 tsp. baking soda
1/2 tsp. baking powder
2 cups crisp rice cereal
1 1/2 cups chopped nuts
1 cup flaked coconut
1 cup quick cooking oats
Directions
In a large mixing bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in the cereal, nuts, coconut and oats. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375 degrees F for 7-8 minutes. Remove to wire racks.
BASIC DROP COOKIES
~Submitted by Larry Holmes, Toronto, Canada
1/2 cup shortening
1/2 cup margarine or butter
2 1/4 cups flour
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
In a mixing bowl beat shortening and margarine or butter with an electric mixer on medium high speed about 30 seconds or until softened.
Add about half of the flour, the sugar, brown sugar, eggs, baking soda and vanilla to shortening mixture. Beat until combined. Beat in remaining flour.
Drop dough from rounded teaspoon, 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Then remove cookies and cool on a wire rack.
Makes about 48.
Per cookie: 85 calories; 1 g protein; 4 g fat; 11 g carbohydrates; 11 mg cholesterol; 90 mg sodium; 21 mg potassium
CHOCOLATE CHIP COOKIES
~Submitted by Larry Holmes, Toronto, Canada
1 Recipe Basic Drop Cookies
1 12-ounce package (2 cups) semisweet chocolate or
butterscotch-flavored pieces
1 cup chopped walnuts or pecans
Prepare cough for Basic Drop Cookies as directed, except after mixing in the last of the flour, stir in the chocolate or butterscotch-flavored pieces and walnuts or pecans. Bake and cool as directed.
Makes about 60.
Per cookie: 110 calories; 1 g protein; 12 g carbohydrates; 7 g fat; 9 mg cholesterol; 40 mg sodium; 45 mg potassium
CARROT CAKE COOKIES
~Submitted by Larry Holmes, Toronto, Canada
1 recipe Basic Drop Cookies
1 teaspoon ground cinnamon
1 cup coarsely shredded carrot
½ cup coconut
1/2 cup chopped walnuts
1/2 cup well-drained crushed pineapple
cream cheese frosting (recipe follows)
Prepare dough for Basic Drop Cookies as directed except mix in cinnamon with the sugar. Then after mixing in the last of the flour, stir in carrot, coconut, walnuts and pineapple. Bake and cool as directed. Frost with Cream Cheese Frosting. Store cookies, covered in the refrigerator.
In a mixing bowl beat first three ingredients together. Gradually beat in sugar until smooth.
Makes 1 1/2 cups
Per frosted cookie: 87 calories; 1 g protein; 11 g carbohydrates; 5 g fat; 9 mg cholesterol; 49 mg sodium, 29 mg potassium
OATMEAL-RAISIN COOKIES
~Submitted by Larry Holmes, Toronto, Canada
1 recipe Basic Drop Cookies
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups quick-cooking oats
1 1/2 cups raisins or 8-ounce pckage pitted whole dates, snipped
Prepare dough for Basic Drop Cookies as directed, except reduce flour to 1 1/2 cups and mix in cinnamon and nutmeg with the sugar. Then after mixing in the rest of the flour, stir in oats and raisings o dates. Bake and cool as directed.
Makes about 60.
Per cookie: 89 calories; 1 g protein; 13 g carbohydrates; 4 g fat; 9 mg cholesterol; 40 mg sodium; 54 mg potassium
HAZELNUT-DATE COOKIES
~Submitted by Larry Holmes, Toronto, Canada
1 recipe Basic Drop Cookies
2 tablespoons finely shredded orange peel
1 tablespoons orange juice
1 cup (4 ounces) ground hazelnuts (filberts) or walnuts
1 cup coarsely ground hazelnuts (filberts) or walnuts
1 8-ounce package chopped pitted dates
Prepare dough for Basic Drop Cookies as directed, except reduce flour to 2 cups and mix in the orange peel and juice with the sugar. Then after mixing in the last of the flour, stir in ground and chopped nuts and dates. Bake and cool as directed.
Makes about 66.
Per cookie: 93 calories; 1 g protein; 11 g carbohydrates; 5 g fat; 8 mg cholesterol; 36 mg sodium; 54 mg potassium
BANANA NUT COOKIES
~Submitted by Larry Holmes, Toronto, Canada
1 recipe Basic Drop Cookies
1 cup mashed ripe bananas
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
Prepared dough for Basic Drop Cookies as directed, except mix in banana and nutmeg with sugar. Then, aftera mixing the lst of the flour, stir in walnuts. Bake and cool as directed, except use a lightly greased cookie sheet.
Makes about 48.
Per cookie: 105 calories; 1 g protein; 12 g carbohydrates; 6 g fat; 11 mg cholesterol; 50 mg sodium; 52 mg potassium
DOUBLE-CHOCOLATE CHUNK COOKIES
~Submitted by Larry Holmes, Toronto, Canada
1 recipe Basic Drop Cookies
2 squares (2 ounces) unsweetened chocolate, melted and cooled
1 9-ounce white baking bar with cocoa butter, coarsely chopped
- or -
one 10-ounce package white baking pieces with cocoa butter (2 cups)
Prepare dough for Basic Drop Cookies except mix in melted chocolate with the sugar. After mixing in the last of the flour, stir in white baking bar pieces.
Drop dough from mounded tablespoon 2 1/2 inches apart on an ungreased cookie sheet. Bake in a 375-degree oven for 12 to 14 minutes or until tops look dry. Cool on cookie sheet for 1 minute then remove cookies and cool on a wire rack.
Makes about 24.
Per cookie: 240 calories; 3 g protein; 29 g carbohydrates; 13 g fat; 25 mg cholesterol; 109 mg sodium; 95 mg potassium
Source: Preceding recipes from Homemade Cookies, Better Homes and Gardens
SOUR CREAM COOKIES
~Submitted by Larry Holmes, Toronto, Canada
2 eggs
1 cup sugar, white or light brown
1/2 cup sour cream
5 tablespoons melted butter
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
Preheat oven to 375 degrees and butter some cookie sheets. Beat the eggs well, then add sugar, sour cream, butter and vanilla, beating until well incorporated. Mix the flour, baking soda, and nutmeg together and add to the first mixture, beating well. Arrange by teaspoonfuls, 1 inch apart, on the cookie sheet and bake for about 10 minutes or until lightly browned. Cool on rack.
Makes about 60 cookies.
FUDGE NOUGATS
~Submitted by Lou, FL
This is a recipe I received from a former member of QT and A2Z. It is simply one of the best recipes I have for a cookie. Rich, chocolately and full of flavor.
This is a cross between a cookie and candy.
Combine in a saucepan:
2 cups granulated sugar
1/2 cup butter
1 cup evaporated milk (not sweetened condensed milk)
Over medium heat, bring to a full boil, stirring constantly. Boil for 10 minutes, stirring occasionally.
Stir in:
1 cup chocolate chips
3/4 cup all-purpose flour
1 cup finely crushed graham crackers
3/4 cup chopped walnuts
1 tsp vanilla
Spread into a well buttered 9" x 9" square pan. If desired, top with one walnut half per piece. Cool and cut into squares.
Use your timer and while cooking mix the rest of the ingredients together to pour into the hot mixture.
RASPBERRY FUDGE BALLS
~Submitted by Lou, FL
I love this combination any time of the year. Very pretty on a fancy paper doily
also. 'Time to start thinking about those Christmas candies!
1 8-oz pkg cream cheese, softened
1 6-oz pkg chocolate chips, melted
3/4 cup vanilla wafer crumbs
1/4 cup raspberry preserves
One or more of the following:
finely chopped almonds
cocoa
powdered sugar
Combine cream cheese & chocolate chips until blended
Stir in wafer crumbs and preserves
Chill several hours or overnight
Shape into 1-inch balls
Roll in almonds, cocoa or powdered sugar
Approximately 3 dozen
Layer ingredients as listed in a quart jar, directions shown below.
CRUNCHY TOFFEE COOKIES
2/3 cup toffee chips
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CHOCOLATE LOVER'S COOKIES
1/3 cup milk chocolate chips
1/3 cup white chocolate or vanilla milk chips
1/3 cup semisweet chocolate chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
HUSTLE-BUSTLE BUTTERSCOTCH-OATMEAL COOKIES
1/2 cup butterscotch chips
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
OUTRAGEOUS OATMEAL-RAISIN COOKIES
1/3 cup raisins
1/3 cup chopped walnuts, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
WONDERFUL WHITE CHOCOLATE-MACADAMIA NUT COOKIES
1/2 cup chopped macadamia nuts
1/2 cup white chocolate or vanilla milk chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CHUNKY CHOCOLATE COOKIES
1 cup chocolate chunks
1/2 cup packed dark brown sugar
1 cup biscuit and baking mix
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
HOLIDAY HAZELNUT COOKIES
1 cup chopped hazelnuts, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CRAZY FOR CRAISINS COOKIES
2/3 cup sweetened dried cranberries (Craisins)
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CHOCOLATE-COVERED RAISIN COOKIES
1/2 cup old-fashioned oats
2/3 cup chocolate-covered raisins
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CHEWY COCONUT-ALMOND COOKIES
1 cup shredded coconut
1/2 cup sliced almonds, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
Instructions for layering ingredients: In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. If there is any space left after adding the last ingredient, add more baking chips, dried fruits or nuts to fill the jar
Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with a rubber band, then ribbon or raffia. Decorate as desired.
Note: When measuring brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.
Make a gift card to attach as follows: "Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon vanilla until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 10 to 12 minutes or until cookies are light golden brown.
Makes 2-1/2 dozen cookies
Substitute almond extract for vanilla in cookies containing almonds.
"To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla until well combined. Press into an 8x8-inch baking pan coated with cooking spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden brown and center is almost set
Makes 16 bar cookies."
S'MORES ON THE GRILL
~Submitted by Johnny, LA
Prep Time: 5 min
Total Time: 10 min
Makes: 4 servings, 1 s'more each
PREHEAT grill to medium-hot. Center each of 4 of the graham squares on sheet of foil. Top each with 1/4 of the chocolate chunks and 1 marshmallow. Cover with remaining graham squares to make a total of 4 s'mores. BRING foil sides up around each s'more, then double fold top and both ends to seal each packet, leaving room for heat circulation inside. PLACE on grill; cover. Grill 4 to 5 minutes or until marshmallows are melted.
Size It Up Sweets can add enjoyment to a balanced diet, but choose an appropriate portion..
Great Substitute For extra chocolate flavor, substitute HONEY MAID Chocolate Grahams for the Honey Grahams.
TOP OF THE STOVE COOKIES
~Submitted by Johnny, LA
2 cups Sugar
1/2 cup Milk
1/2 cup (1 cube) Margarine
6 tbsp. Baking Cocoa powder
1/2 tsp. Vanilla
1/2 cup Chunky Peanut Butter
3 1/2 to 4 cups Quick Oats
Add all ingredients to a large sauce pan, except for the Vanilla, Peanut Butter, and Oats. Bring to a boil. When melted turn to med. heat and add the Vanilla and Peanut Butter. Remove from heat and add Oats. Be careful not to add too many and make the mixture too dry. But you don't want it runny either. Drop by tbsp. on waxed paper or aluminum foil. Let cool and set before eating. Makes about 2 dozen.
WHITE CHRISTMAS
~Submitted by Johnny, LA
3 cups Rice Krispies (rice bubbles for you Aussies)
1 cup desiccated coconut
3/4 cup powdered milk
1/2 cup powdered sugar
60 g (2 oz) mixed candied fruit, chopped
60 g (2 oz) red and green candied cherries, chopped
1/4 cup raisins
125 g (4.5 oz) white vegetable shortening (Chopha or Crisco)
125 g (4.5 oz) white chocolate chips
Brush a 9 x 13" pan with oil. Line base and sides with paper. Combine Rice Krispies, coconut, powdered milk, powdered sugar, and all fruit in a large bowl. Chop up the shortening, place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth. Combine chocolate and Rice Krispie mixture. Press into the prepared pan and refrigerate until set. Remove from the pan, allow to stand for 10 minutes. Cut into squares with a sharp knife.
APRICOT COCONUT BALLS
~Submitted by Marilyn M., Stillwater, OK
1 1/2 cups of dried apricots (ground)
2 Cups coconut (shredded)
2/3 Cup Eagle brand milk
1/2 Cup Chopped pecans
powdered sugar and or coconut.
Mix the ground apricots, coconuts and eagle Brand milk. Blend well. Roll in small balls, then roll in powdered sugar and /or coconut. Refrigerate until firm.
KRUSCZYKI
~Submitted by Micki Siers, Brigham City, UT
Makes about 36
14 egg yolks
2 cups sour cream
2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup butter
8 cups all-purpose flour
1 1/2 cups shortening
1/3 cup powdered sugar
In a large bowl mix together all ingredients. Stir into a ball, then turn dough out onto a floured surface . Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment, mix for about 15 minutes. Let dough rest for 10 minutes. On a floured surface, roll out dough to 1/4 to 1/8 inch thickness. Cut into strips that are 3 inches long and 1 inch wide. In the center of each strip, cut a 1 inch slit, lengthwise. Pull one end of the strip through the slit to form a bow. In a frying pan or an electric skillet, melt shortening and heat to about 350 F. Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel. Dust cookies with powdered sugar. The powdered sugar may absorb some of the oil, so you may want to dust them several times.
ALMOND SHORTBREAD
~Submitted by Marilyn, Canton, OH
1 cup all-purpose flour
1/4 cup powdered sugar
1 tablespoon cornstarch
1/2 cup cold unsalted butter, cut into small pieces
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Almond slices
Preheat oven to 325 degrees F. Place oven rack in center position. Combine flour, sugar, and cornstarch. With pastry blender or 2 knives, cut butter into flour mixture with chopping motion until mixture resembles coarse crumbs. Sprinkle with extracts and stir in with wooden spoon. Mixture will look damp and form large clumps. Tip out onto middle of cookie sheet. With hands, pat dough into an even round, 8 inches in diameter. Use blunt knife (or back of knife) to score (cut about halfway through) dough into 12 wedges. Prick dough all over with fork. Top each wedge with 3 almond slices. Bake 25 to 30 minutes until shortbread looks dry but not browned. Remove sheet from oven to wire rack. With shortbread still on cookie sheet, cut wedges all the way through with sharp knife, taking care not to scratch surface of cookie sheet. Cool before carefully removing (wedges are crumbly). Store in airtight container.
SYMPHONY BROWNIES
~Submitted by Marilyn, Canton, OH
Bake your favorite box of brownie mix by the package directions. Some people like to add another egg to make them more "cakey" in texture. Spread half of the batter in the 9-inch square pan, and top with unwrapped Symphony chocolate bars, either whole, side-by-side, or broken into bits. These candy bars come in various sizes - I found the 5-ounce to be the most common. Use one or two bars for this size pan. Spread the remaining batter on top of the chocolate bars so that it reaches the sides of the pan. Place the pan in the oven to bake as directed on the package. The brownies will have a rich, almost chocolate mousse-like center. The secret of these brownies is to not refrigerate them. If you do, "the creamy mousse-like filling sets up hard and stays that way forever. They are too good to let that happen." Amen
Note: For a larger 13-by 9-inch pan, use two packages of brownie mix and place three of the 5-ounce bars in the center.
COCONUT OATMEAL COOKIES
~Submitted by Marilyn, Canton, OH
2 cups flour
2 cups oatmeal
2 cups coconut
1 cup sugar
1 cup brown sugar
1 1/2 cups shortening (half butter)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
Kids like to make these because you put all the ingredients, except the eggs, in a large kettle or bowl and mix with your hands. Then add well beaten eggs. Form into little balls. Press down with bottom of a glass greased with butter and dipped in sugar. Bake at 375 about 8-10 minutes.
Yield - 5-6 dozen
CRANBERRY ORANGE OATMEAL COOKIES
~Submitted by Marilyn, Canton, OH
1 cup unsalted butter, softened
2 cups light brown sugar
2 large eggs
2 Tbsp. milk
2 teaspoons orange zest
1 teaspoon orange extract
1/2 teaspoon pure vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old fashioned oats
2 cups dried cranberries
2/3 cup chopped pecans (optional)
Preheat the oven to 350 degrees.
Cream together butter and brown sugar in a large bowl. Beat in eggs one at a time until well mixed. Add the zest and extracts and mix well. In a medium bowl whisk the flour, baking soda, and salt. Stir in oats, then add to the butter mixture and mix well. Fold in the cranberries and pecans (if desired). Drop by
teaspoonfuls two inches apart on ungreased cookie sheets. Bake for 10-12 minutes, or until the edges just start to turn golden brown.
Let cookies cool on the sheets for four minutes, then remove to wire racks to finish cooling. Store in a airtight container or freeze.
Variation: You can substitute dried blueberries and lemon zest and extract for the orange zest and extract for equally good but different cookies.
Heat semisweet chocolate chips and butter in heavy saucepan over very low heat, stirring until melted. Add condensed milk. In
separate bowl mix flour, chocolate mixture, and vanilla to make the dough. Shape 1 level Tbsp. of dough around each candy kiss, enclosing completely. Arrange 1 inch apart on ungreased cookie sheets. Bake 350 oven for 6 to 8 minutes, cookies will be soft and look shiny, but will firm as they cool. Transfer bonbons to wire racks to cool.
Melt white chocolate chips in oil, stirring constantly til melted. Drizzle over cooled bonbons. Store in airtight container.
Yield - Makes about 5 dozen bonbons.
CHEESECAKE FUDGE BARS
~Submitted by Marilyn, Canton, OH
2 cup all-purpose flour
1 1/2 cups butter, cut up
2/3 cup brown sugar, packed
8 oz cream cheese, cut up
1 pkg. creamy Chocolate Fudge Frosting mix for 2 layer cake
2 eggs
3/4 cup slivered almonds
Combine flour, butter and brown sugar in large bowl. Beat with electric mixer on low until butter is cut into dry ingredients. Place this mixture into an ungreased 13 x 9 x 2-inch pan. Bake at 350 degrees for 10 to 12 minutes.
Meanwhile, mix frosting and cream cheese until combined. Add eggs and beat until smooth. Carefully spread chocolate mixture over hot crust; sprinkle with almonds. Bake at 350 degrees for 30 minutes or until chocolate mixture is set. Cool. Cut into bars and store in refrigerator.
Yield - Makes 32
STRAWBERRY FUDGE BALLS
~Submitted by Marilyn, Canton, OH
1 8-ounce package cream cheese, softened
1 6-ounce package semisweet chocolate morsels, melted
3/4 cup vanilla wafer crumbs
1/4 cup Smucker's Strawberry Preserves
1/2 cup almonds, toasted and finely chopped
Beat cream cheese at medium speed with an electric mixer until creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and preserves; cover and chill one hour. Shape into one-inch balls; roll in chopped almonds, and chill.
Makes 4 dozen.
Note: if you do not have almonds, use pecans
WHITE CHOCOLATE RASPBERRY COOKIES
~Submitted by Marilyn, Canton, OH
8 ounces white chocolate baking bar
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2-3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white chocolate baking bar
1/2 teaspoon shortening
Grease a cookie sheet; set aside. Preheat oven to 375 degrees.
Chop 4 ounces of the white chocolate baking bar; set aside.
In a heavy, small saucepan, melt the other 4 ounces of the white chocolate baking bar over low heat while stirring constantly; set aside to cool slightly.
In a mixing bowl, cream the butter, sugar, salt, and baking soda until fluffy. Add eggs and melted white chocolate; beat until combined. Beat in as much of the flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces of chopped white chocolate. Drop dough from rounded teaspoon 2 inches apart on cookie sheet. Bake at 375 degrees for 7 to 9 minutes or until cookies are lightly browned around the edges. Cool for 1 minute, then move to cooling rack.
Just before serving, melt the raspberry jam (can be done in microwave, just make sure you cover it!). Spoon a little jam into the center of each cookie.
In a small saucepan, melt the 3 ounces of white chocolate baking bar with the shortening, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies for 10 or 15 minutes to set the chocolate.
CHOCOLATE PEANUT BUTTER COOKIE CUPS
~Submitted by Dawn C., NH
I make dozens of cookies to give away as gifts at Christmas. This one is my most requested. I found the recipe in an old Pillsbury recipe book.
Filling:
1/2 cup peanut butter
1/4 cup powdered sugar
Cookie:
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/2 cup butter, softened
1 8 oz pkg cream cheese, softened (reserve 2 oz for frosting)
1 tsp vanilla
1 egg
2 cups flour
1/4 cup cocoa
1 tsp baking powder
Frosting:
1 cup powdered sugar
2 tbsp cocoa
1 to 2 tbsp milk
Reserved 2 oz cream cheese, softened
In small bowl, combine filling ingredients. Blend until smooth. Chill while making cookie dough. ( I make the filling, roll into small balls, about 1 tsp, and place on a cookie sheet in the freezer while making the cookies). Heat oven to 350°. Grease cookie sheets. In large bowl, cream brown sugar, sugar, butter and 6 oz of the cream cheese until light and fluffy. Blend in egg, vanilla. cocoa and baking powder. Stir in flour. Mix well. Shape into 1 inch balls. Take small balls of filling and mold dough around filling. Place on cookie sheets and bake at 350° for 9 to 12 minutes. Cool on cookie sheet 1 minute then remove to racks to finish cooling. In small bowl combine frosting ingredients, adding enough milk to make frosting spreadable. Frost cookies. Makes approx 3 dozen.
NUTMEG COOKIE BALLS
~Submitted by Dawn C., NH
1 cup butter, softened
3/4 cup sugar
1 egg
2 tsp vanilla
2 tsp rum extract
1 tsp nutmeg
3 cups flour
Preheat oven to 350°. Cream butter and sugar. Beat in egg. Add vanilla, rum extract and nutmeg. Stir in flour. Roll into balls, a little smaller than walnut size. Place on ungreased cookies sheets (cookies spread very little). Bake 12 to 14 minutes, til just barely starting to turn golden brown around the edges. Cool and frost. Makes approx 4 dozen
Combine all ingredients. Add enough milk to make spreading consistency. Frost cookies.
HAYSTACKS
~Submitted by Pam H., Swanton, OH
These are unbaked cookies. This is a good recipe for summer when you want cookies, but not a hot oven.
Bring to a boil:
2 cups sugar
1/4 cup margarine
1/2 tsp. salt
1/2 cup milk
Remove from heat and stir in:
3 cups Quaker® Quick Oats
1 can shredded coconut
1/2 cup chopped nuts (walnuts or almonds are best)
1 tsp. vanilla
1 6oz. package of chocolate bits
Drop cookies by the spoonful onto waxed paper and chill before serving.
Makes approximately 5 dozen.
MARTHA'S BROWN SUGAR CHEWS
~Submitted by Pam H., Swanton, OH
Martha Edwards* developed this recipe which has sustained many grandchildren and others on long trips to Bob's Lake and other places.
Stir together 1 egg, 1 cup brown sugar, and 1 teaspoon vanilla. Add 1/2 cup flour, 1/2 teaspoon
salt (really!), 1/4 teaspoon baking soda, and 1 cup chopped nuts.
Bake at 350 F. in a greased pan for 18 to 20 minutes. Cool and cut into squares for the trip. They will travel better if layered between waxed paper.
* Pam's mom
VANISHING OATMEAL RAISIN COOKIES
~Submitted by Pam H., Swanton, OH
1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 and 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups Quaker Oats (uncooked)
1 cup raisins
Heat oven to 350 F. Beat margarine and sugars until creamy. Add eggs and vanilla; beat well.
Combine flour, baking soda, cinnamon, and salt; add to margarine mixture, mixing well. Stir in oats and raisins, mix well.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes until golden brown. Cool one minute on cookie sheet, then remove to wire rack.
Cool completely and store in airtight container. Makes about 4 dozen 2 and 1/2 inch cookies.
Oh, by the way, the vanishing part is what happens if you don't hide these after making them.
PINEAPPLE BARS
~Submitted by Pam H., Swanton, OH
This recipe comes from Helen Savage, a family friend from Wadsworth, Ohio. She brought these to a family “do” and we had to have the recipe.
2/3 cup milk, scalded
1 Tablespoon sugar
1 cake yeast
Dissolve sugar in milk. Dissolve yeast in milk when it’s lukewarm.
2 1/2 cups flour
1 cup margarine
3 egg yolks
Measure flour, add shortening (cut in as for pie crust). Add yeast mixture to slightly beaten egg yolks, mix well and add to dry ingredients. Divide dough into 2 parts, making one a little larger than the other. Use the large portion for the bottom crust. Roll out on floured pastry cloth large enough for a 12 x 14 inch cookie sheet. Use a cookie sheet with a rim all the way around. Spread pineapple filling on bottom layer and cover with top crust. Let rise for at least one hour. Before putting in oven, prick holes in top for air to get out-it makes a lighter dough. Bake at
350 F. for 40 - 45 minutes or until golden brown.
FILLING: 1 can pineapple pie filling and 1 cup of pineapple preserves.
When you have blended the topping ingredients together, beat at highest speed on mixer until light and fluffy. You cannot over beat. Spread on cooled pineapple bars and top with ground nuts.
RUM BALLS
~Submitted by Pam H., Swanton, OH
This is one of Penny’s Christmas treats that you don’t want to miss!
3 cups crushed vanilla wafers
1 cup finely chopped walnuts
1 1/2 Tblsp. cocoa
3 Tblsp. light corn syrup
3 Tblsp. rum
1 cup confectioner’s sugar
Mix together wafer crumbs, nuts and cocoa. Mix in corn syrup and rum. Form into small balls. Roll your balls in the confectioner’s sugar. (Note: You can substitute rum extract for the real thing, but your balls won’t roll as well.)
SNICKER DOODLES
~Submitted by Pam H., Swanton, OH
This all time favorite is best done by Pam's sister, Cassie, but she ain't always around to do it!
1 cup oleo
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 Tablespoons sugar
2 teaspoons cinnamon
Heat oven to 400 F. Mix oleo, 1 1/2 cups sugar and eggs thoroughly. Sift flour. Blend flour, cream of tartar, and soda. Stir this into oleo-sugar-egg mixture. Shape dough into 1" balls. Roll balls in mixture of 2 T sugar and 2 t cinnamon.
Place 2" apart on an ungreased cookie sheet. Bake 8 to 10 minutes.
These cookies puff at first, then flatten to a delicious golden brown.
Absolutely habit forming when served warm with a glass of cold skim milk!
DEATH BY CHOCOLATE COOKIE
~Submitted by Pat, Merritt Island, FL
(Makes 1 & 1/2 dozen)
2 pkg. (16 squares) Baker’s semi sweet baking chocolate, divided
1/4 C butter
1/2 C flour
2 eggs 1
/4 tsp baking powder
3/4 C firmly packed brown sugar
1 tsp vanilla
2 C chopped nuts (optional)
Heat over to 350. Coarsely chop 8 squares (1 pkg.) of the chocolate; set aside. Microwave remaining 8 squares of chocolate in large microwavable bowl on High 1 - 2 min. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts.
Drop by heaping Tbs onto ungreased cookie sheet. Bake 12 min. or until cookies are puffed and feel set to the touch. Cool on wire rack.
Very, very good. Try coarse chopping chocolate at room temperature, then refrigerate until cold. Use scant 2 C nut or less. Bake 12 minutes only
Cream together:
½ cup margarine
½ cup sugar
½ cup brown sugar (packed)
Blend in:
1 unbeaten egg
1/3 cup peanut butter
½ teaspoon soda
¼ teaspoon salt
½ teaspoon vanilla
Stir in:
1 cup flour (sifted)
1 cup quick cooking rolled oats
Spread in greased 9x13 pan
Bake 350º for 20-25 minutes
Immediately when you remove them from the oven, sprinkle with 1 cup semi-sweet chocolate morsels. Let stand 5 minutes, spread evenly.
Combine:
½ cup powdered sugar
¼ cup peanut butter
2 to 4 Tablespoons evaporated milk ~ making a pour able consistency, not to runny
Drizzle with frosting mixture.
Cool and cut into bars.
These freeze well
KOLICHEYS
(TNT)
~Submitted by Rosie P., WI
4 cups flour
1 cup Crisco
3 egg yolks
1 egg white
pinch salt
1 large yeast dissolved in
1 cup evaporated milk unheated
powdered sugar for dusting - optional
Mix flour and Crisco, add eggs, salt, and liquid mix well. Refrigerate 6 hours or longer. Roll out on a surface sprinkled with granulated sugar as you would pie crust, roll thin. Cut into squares approximately 2½ inches or bigger if you desire. Fill diagonally with your choice of filling - cheese, prune,
poppy seed, mincemeat or nut filling. Fold the corners over the filling, pinch together (you can dampen a corner with a bit of egg white or water to make it stick better)
Bake 350º until done.
You can dust with powder sugar if you desire.
You may also stuff with strawberries (fresh) which is my favorite
WHITE CHOCOLATE MACAROONS
~Submitted by Rosie P., WI
1 18-ounce package Pillsbury Refrigerated White Chocolate Chunk Cookies
2 1/4 cups coconut
2 teaspoons vanilla
1/2 teaspoon coconut extract
Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper. In a large bowl, break up the cookie dough. Add all remaining ingredients and mix well. Drop dough by teaspoonfuls onto greased cookie sheets.
Bake for 10 to 12 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets.
Makes 2 1/2 dozen cookies
Source: St. Petersberg Times
MELTING MOMENT COOKIES
~Submitted by Mary S., Nashville, TN
1 cup all-purpose flour
3/4 cup cornstarch
1 cup butter
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Preheat oven to 350*F (175*C).
In small bowl combine flour and cornstarch; set aside. Cream 1 cup butter, 1/3 cup powdered sugar and vanilla. Stir in flour/cornstarch mixture. Drop by tablespoonfuls onto lightly greased baking sheets. Bake for 12 to 14 minutes. Watch carefully! Transfer to wire racks. While cookies are baking, combine 1 cup powdered sugar, melted butter, and 1 teaspoon vanilla. Add enough milk for spreading consistency. Spread on warm cookies. Makes 2 dozen cookies.
CINNAMON BALLS
~Submitted by Mary S., Nashville, TN
1 cup butter, softened
1/5 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
2 cups cake flour
2 cups corn flakes, finely crushed (measure first, then crush)
1 cup chopped nuts
Confectioners' sugar or cinnamon sugar*
Preheat oven to 350 degrees F. Beat butter and sugar. Add vanilla extract and cinnamon. Mix in flour and corn Flakes, blending thoroughly. Stir in nuts. Roll into 1-inch balls and place on lightly greased cookie sheets. Bake For 20 to 25 minutes, until firm and golden. Roll in confectioners' sugar while still hot.
* For different tastes, try rolling half the cookies in confectioners' Sugar and the other half in granulated sugar to which you've added some cinnamon.
FRUIT DROPS
~Submitted by Mary S., Nashville, TN
1 stick (1/2 cup) margarine
1 cup brown sugar
½ lb chopped dates
1 cup coconut
½ tsp soda
¼ tsp salt
1 egg
1 cup walnuts
1-1/4 cup flour
1 tsp vanilla
Approximately ¼ cup chopped maraschino cherries
Cream margarine and brown sugar and then mix all ingredients well. Drop by teaspoon full on greased cookie sheet not to close together. Bake at 350º F about 10 to 12 minutes.
Makes about 60 cookies.
CARAMEL PECAN BROWNIES
~Submitted by Treva, Knoxville, TN
3/4 cup granulated sugar
2 eggs beaten
1/2 cup butter
1/2 cup melted caramel toffees
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Slowly add the sugar to the beaten eggs. Beat until light and fluffy. Mix butter and caramel together. Combine egg and sugar mix with caramel and butter mix. Sift flour with baking powder and salt. Add flour mix to butter, egg, caramel etc. Add vanilla and pecans. Bake in a well greased 9" square tin at 350 degrees Fahrenheit, Gas mark 4 for 30-35 minutes. Cool. Cut into squares.
CHOCOLATE ALMOND MACAROON BARS
~Submitted by Treva, Knoxville, TN
Ingredients:
2 cups chocolate wafer crumbs
6 tablespoons butter or margarine, melted
6 tablespoons powdered sugar
1 can (14 oz.) sweetened condensed milk
3-3/4 cups MOUNDS Sweetened Coconut Flakes
1 cup almond slices, toasted* (optional)
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1/4 cup whipping cream
1/2 cup HERSHEY'S Premier White Chips
Directions:
1. Heat oven to 350 F. Grease 13x9x2-inch baking pan.
2. Combine crumbs, melted butter and sugar in large bowl. Firmly press crumb mixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut and almonds in large bowl, mixing well. Carefully drop mixture by spoonfuls over crust; spread evenly.
3. Bake 20 to 25 minutes or until coconut edges just begin to brown. Cool.
4. Place chocolate chips and whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool until slightly thickened; spread over cooled bars. Sprinkle top with white chips. Cover; refrigerate several hours or until thoroughly chilled. Cut into bars. Refrigerate leftovers. About 36 bars.
*To toast almonds: Heat oven to 350 F. Spread almonds evenly on shallow baking sheet. Bake 5 to 8 minutes or until lightly browned.
3/4 cup honey 175 ml
1 cup peanut butter 250 ml
10 marshmallows (regular size)
1 cup chocolate chips 250 ml
1 cup peanuts 250 ml
3 cups rice krispies 750 ml
In a large pot bring honey and peanut butter to a boil over medium heat. Stir constantly. Add marshmallows and chocolate chips. Stir until melted. Remove from heat and stir in peanuts and rice krispies. Press into a 9x13" pan.
PUMPKIN BARS
~Submitted by Treva, Knoxville, TN
4 eggs
2 cups flour
1 tsp baking soda
1 cup oil
1 15oz. can pumpkin
1/2 tsp salt
2 cups sugar
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
Combine all ingredients in a large bowl. Mix well. Pour into a greased 12 x 18 pan. Bake at 350 for 25-30.
Frosting:
6 oz. cream cheese
3/4 stick of butter
1 Tbsp cream or milk
1 tsp vanilla
4 cups confectioners sugar
Combine all ingredients, mix until smooth.
SAUCEPAN RAISIN OR DATE BARS
~Submitted by Treva, Knoxville, TN
½ cup shortening
1 cup sugar
1 cup water
1 cup raisins or cut-up dates
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon cloves
¼ teaspoon salt
2 cups sifted flour
1 teaspoon soda
½ teaspoon baking powder
½ cup chopped nuts
1 teaspoon vanilla
Combine shortening, sugar, water, raisins or dates, spices and salt in a good size sauce pan. Bring to boil slowly and boil for 3 minutes. Set aside to cool. Combine flour, soda and baking powder into cooled mixture while in the same pan. Stir and add nuts and vanilla. Pour batter into greased 10 by 14 inch shallow pan (jelly roll pan). Bake 350° for 20 to 25 minutes. Can be frosted with Plain powdered sugar or orange flavored frosting. Cut in 1" squares
CHEESECAKE COOKIES
~Submitted by Treva, Knoxville, TN
Yield: 16 servings
5 tablespoons butter, softened
1 cup oat flour
8 ounces cream cheese, softened
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/3 cup Brown Sugar Twin, packed
1/2 cup Splenda
1 egg
1 tablespoon lemon juice
Heat oven to 350 degrees F.
In a medium bowl blend thoroughly butter, Brown Sugar Twin and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8-inch square baking dish; bake for 15 minutes.
In another bowl combine sugar and cream cheese, mixing until smooth.
Thoroughly beat in egg, heavy cream, lemon juice and vanilla extract.
Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour.
Cut into 16 squares; serve.
Per Serving: 91 Cal (77% from Fat, 6% from Protein, 17% from Carb); 2 g Protein; 9 g Tot Fat; 5 g
Sift first 3 ingredients; set aside. In large mixer bowl, beat butter until light. Gradually beat in sugar; add egg, vanilla, basil and lime peel, beating until very light and fluffy.
At low speed, beat in dry ingredients in 3 0r 4 additions. Turn out dough onto lightly floured surface; divide in half. Shape each half into a roll 6-7 inches long. Roll in plastic wrap.
Refrigerate until firm, at least 8 hours.
When ready to bake, preheat oven to 375. Cut dough into 1/8 inch slices and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned (do not overcook).
Immediately remove from sheet with spatula and place on wire rack to cool. When completely cool, store in airtight container.
NOTE: Rolls of dough may be frozen. Thaw for a short time in refrigerator just before baking.
OATMEAL LACE COOKIES
~Submitted by Elizabeth P., Tupelo, OK
I had these cookies at a church Christmas cookie exchange they are so good, the woman who made them was kind enough to give me the
recipe.
Preheat oven to 375 degrees
1 1/2 cups oatmeal
1/2 cup melted butter
pinch of salt
1 Tbsp flour
3/4 cup sugar
1 tsp baking powder
1 egg ( slightly beaten)
1 tsp vanilla
Mix the oatmeal, butter, and salt, then blend in the sugar, flour, and baking powder. Then add the egg and vanilla. Mix well. Cover a cookie sheet with foil and drop about 1/2 tsp of dough on foil. Allow enough room for dough to spread. (I only get 6 cookies on a standard sheet) They spread and have a lacy look to them. They will be very thin when baked. Bake at 375
degrees for 7 to 10 min. Watch carefully. Let cool completely before removing from the foil. If desired can add chopped nuts or coconut to batter, but the cookies will not be as pretty or thin.
HOLIDAY BON BONS
~Submitted by MistyRose, CA
Ingredients:
12 oz. package semisweet or bittersweet chocolate chips
1/4 cup butter (margarine is fine)
1 can (14 oz) condensed milk
2 cups flour
3/4 cup finely chopped nuts (your favorite)
about 50-60 Hershey Kisses (unwrapped) or Maraschino cherries (use paper towel- blot dry)
Almond Bark (white) or white candy melts
solid vegetable shortening
Preheat oven to 350 degrees F.
Combine butter and chocolate chips in small pot over low heat, stirring until melted. Add milk and stir until well combined. In large mixing bowl, add flour and nut. Stir to coat nuts. Add chocolate mixture. Shape one tablespoon of dough around each chocolate piece or cherry, covering completely. Bake 1" apart on ungreased cookie sheet for 7-8 minutes or until set. Cool on wire racks.
Melt 2 1/2 cups white candy melts according to package directions adding 1 tablespoon shortening. Remove 1/2 cup melted candy coating to small bowl and tint with red, green or blue Gel food coloring. Dip cookies into melted candy, coating completely. Place on waxed paper. Using fork tines, drizzle colored coating over cookies or sprinkle with non-perils in Holiday colors. Let set, about 1 hour. Arrange on serving dish or place in gold paper candy cups.
PECAN BAR COOKIES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Though these delicate cookies have a crisp outside, they are soft inside.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon maple flavoring
1 large egg
1/2 cup chopped pecans
3 tablespoons semisweet chocolate chips, melted
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Place sugars and butter in a large bowl; beat with a mixer at medium speed for 3 minutes or until well combined. Add maple flavoring and egg; beat until combined. Add flour mixture; stir until well combined. Stir in pecans. Spread mixture evenly in a 9-inch cast-iron skillet. Bake at 350° for 30 minutes. Cool in pan 10 minutes on a wire rack.
Remove from pan, and drizzle with melted chocolate. Cool completely.
Yield: 12 servings
CALORIES 210(36% from fat); FAT 8.4g (sat 3.3g,mono 3.4g,poly 1.3g); PROTEIN 2.7g; CHOLESTEROL 28mg; CALCIUM 37mg; SODIUM 190mg; FIBER 0.8g; IRON 1.2mg; CARBOHYDRATE 31.6g
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Serves/Makes:24
1 (9-ounce) package None Such. Condensed Mincemeat, finely crumbled
2 cups vanilla wafer crumbs
1 cup flaked coconut
1 cup confectioners' sugar
1/4 cup bourbon or rum
3 tablespoons light corn syrup
1 tablespoon water
Additional confectioners' sugar
In large bowl, combine all ingredients except additional confectioners' sugar until well blended. Chill 4 hours or overnight. Dip hands in confectioners' sugar, shape mixture into 1-inch balls.
(Re-chill if mixture becomes too soft). Roll in additional confectioners' sugar. Place on wax paper-lined baking sheets. Chill 2 hours or until firm. Store tightly covered at room temperature. Re-roll in confectioners' sugar before serving if desired. Tip: Flavor of these candies improves after 24 hours. They can be made ahead and stored in refrigerator for several weeks.
14-MINUTE MAPLE CANDY
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
4 cups maple syrup
1 cup cream
1/4 cup butter
1 cup nut meats, chopped
1 teaspoon lemon extract
Cook the maple syrup, cream, and butter for 9 minutes after the boiling point is reached. Remove from heat, add the nut meats and extract and stir for 5 minutes. Pour into buttered pans and when cool, cut into squares.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
4 c. shredded coconut
1/4 c. light corn syrup
1 pkg. (11 1/2-oz) milk chocolate chips
1/4 c. vegetable shortening
26 whole natural almonds (about 1 oz.)
Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside.
Place corn syrup in a 1 c. glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. Place 2 inches apart on wire racks. Let dry 10 minutes.
Re-roll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator.
Store in a single layer in airtight container. Keeps best if refrigerated.
Makes 26.
CANDIED WALNUTS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 pound walnut halves
1 cup white sugar
2 tsp ground cinnamon
1/4 tsp salt
6 tbs milk
1 tsp vanilla extract
Preheat oven to 350F.
Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236F. Remove from heat, and stir in vanilla immediately.
Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
CHERRY FUDGE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
16 ounces Milk Chocolate Coating
1/2 cup Evaporated Milk
2 Tbsp. Butter
1/4 cup Maraschino Cherries, drained and chopped
2 drops Almond Oil
1/2 cup Nuts, optional
Melt chocolate in Pyrex measuring cup on defrost in microwave. Add butter and evaporated milk and blend. Add cherries, almond oil and nuts, if used and mix well. Pour into buttered 8 inch square pan and set in fridge till firm.
CHOCOLATE TRUFFLES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 T unsalted butter
1/3 c heavy cream
12 oz bittersweet chocolate
1 cup cocoa for dusting
Chop the bittersweet chocolate into small bits. In a small pan, warm the cream and butter until it is almost boiling. At the same time, heat water in a double boiler. When the cream mixture is hot, put the chopped chocolate in the top of the double boiler, slowly pour the hot cream over the chocolate and whisk until the chocolate melts and is smooth. Remove from heat at the earliest possible moment, as leaving it on too long will cause the chocolate to become grainy.
Refrigerate for 2 hours. Scoop out mounds and roll into small balls. Into a doubled paper lunch sack pour the cocoa and all the truffle balls. Close the sack tightly with your fist, then turn it upside down several times to coat truffles with cocoa. Pour the truffles out gently into a large sieve, shake gently a few moments over a large bowl to catch the loose cocoa, then pour the truffles into a bowl. Put about 5 truffles at a time back into the sieve and shake them back and forth until there is no more loose cocoa on them or in the bottom of the sieve. This removes all loose cocoa plus it gives the truffles' surface a nice texture.
It's best to keep truffles refrigerated, but they will keep unrefrigerated for up to two days.
MOCHA TRUFFLES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Give the gift of homemade chocolates this holiday season.
2 packages (12 oz each) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tbs instant coffee granules
2 tsp water
1 pound dark chocolate confectionery coating
White confectionery coating, optional
In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. Shape into 1-in. balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles.
Makes about 5-1/2 dozen.
Note: Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.
HOLIDAY CHERRY SQUARES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 1/2 cups cornflake crumbs
1/2 cup butter or margarine, softened
4 tablespoons granulated sugar
1 1/3 cups flaked coconut
3/4 cup maraschino cherries, chopped
1 can Eagle Brand Sweetened Condensed milk
1 cup pecans, chopped
2 cups miniature marshmallows
In a 13 x 9 x 2-inch baking pan combine cornflake crumbs butter and sugar.
Press down firmly with back of spoon. Sprinkle coconut marshmallows and cherries evenly over crumb crust. Pour sweetened condensed milk over all evenly.
Bake at 350 degrees F for about 25 minutes.
Cool completely before cutting into squares. Store in tin box between layers of wax paper.
SWEDISH CHRISTMAS ROSETTES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Divide this batter in half. Add red food coloring to one half and green to the other.
Batter
2 large eggs
1 cup milk
1 cup unsifted flour
1 tablespoon granulated sugar
2 teaspoons vanilla extract
In a medium bowl, combine eggs and milk. With fork or wire whisk, mix well. Stir in flour, sugar and vanilla extract; blend until smooth. Cover with plastic wrap. Refrigerate one hour or overnight.
In a 5-quart Dutch oven, heat 2 quarts vegetable oil to 365 degrees F on a candy thermometer. Attach selected iron to handle. Dip iron into hot oil for 15 seconds; drain slightly on paper towel. Dip lower part of hot iron into batter, letting excess drip back into bowl. (Do not get batter on top of iron.)
Dip iron into hot oil; as batter becomes cooked, it will loosen and drop into oil. Cook until golden on one side; turn and cook on other side. Repeat. As pastries turn golden, remove with a slotted spoon and drain on paper towels.
Pastries may be sprinkled with confectioners' sugar or cinnamon-sugar. Tart shells may be filled with sweet or savory fillings.
Savory Pastries
Omit sugar and vanilla extract from basic batter. Add 1 teaspoon dried dill weed and 1/4 teaspoon salt.
Spice Pastries
To basic batter add 1/2 teaspoon each ground ginger and ground cinnamon and 1/4 teaspoon ground allspice.
MRS. FIELD'S LEMMON POPPY SEED COOKIES
~Submitted by Barbara, Chula Vista, CA
2 c All-purpose flour
1/2 ts Baking powder
1 1/2 ts Freshly grated lemon zest
1 ts Ground coriander
2 tb Poppy seeds
1/4 c Salted butter; softened
1 c White sugar
2 lg Egg yolks
1 lg Egg
1 1/2 ts Pure lemon extract
Preheat oven to 300-degrees F. In a medium bowl combine flour, baking soda, lemon zest coriander and
poppy seeds. Mix well with a wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down
side of bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not
over-mix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface.
WHISKEY MACKS
~Submitted by Linda H., Carmel, NY
1/4 cup unsweetened cocoa
2 tablespoons light corn syrup
1/4 cup whiskey
1/3 cup unsalted butter
8 ounces ginger snaps, finely crushed
1 cup (4 ounces) walnut pieces, chopped
To Finish:
Sifted powdered sugar for sprinkling
Line a large baking sheet with foil. Put cocoa, corn syrup, whiskey and butter in a medium -- size saucepan; stir over low heat until melted and well blended. Remove from heat.
Stir gingersnaps and walnuts into whiskey mixture; allow to cool slightly. Roll pieces of mixture into balls about the size of a walnut, then flatten into even rounds. Place on prepared baking sheet. Refrigerate 1 - 2 hours until firm.
Sprinkle powdered sugar lightly over cookies. Remove cookie from foil and arrange on a serving plate. Store in an airtight container in a place for 4 - 5 days. Makes about 32 cookies.
8 ounces white chocolate, chopped
1/3 cup unsalted butter
1/4 cup dark rum
1/2 cup pistachio nuts
1/3 cup candied cherries, roughly chopped
1 1/3 cusps (4 ounces) finely shredded coconut
1 ounce semisweet chocolate, melted
Grease a shallow 11" x 7" baking pan with butter; line the base with parchment or wax paper.
Heat white chocolate, butter and half of rum together in a large bowl placed over a pan of gently simmering water, stirring until well blended. Remove from heat; stir in remaining rum. Roughly chop pistachio nuts; add 3/4 of nuts to chocolate mixture with cherries and coconut. Mix well. Spread mixture evenly in prepared pan.
Finely chop remaining nuts. Put melted semisweet chocolate in a small paper piping bag; cut a small hole in bottom of bag. Pipe squiggly lines of chocolate all over the top of mixture, then sprinkle with finely chopped nuts.
Chill 4 - 5 hours or until firmly set. Cut in 30 pieces. Remove from pan with a flexible spatula. Keep refrigerated or in a cool place until serving.
2 1/4 cups unbleached all - purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup unsulphured dark molasses
1 large egg
1/2 cup grated fresh ginger
2 tablespoons pureed ginger in syrup
Frosting:
1/2 cup heavy cream
6 1-ounce squares semisweet or bittersweet chocolate,, coarsely chopped
Preheat the oven to 350'F. Lightly butter a 13 x 9 inch baking pan.
To make the Batter:
Sift the flour, ground ginger, baking soda and salt together; set aside. In a large bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy; add the molasses and egg; beat until blended.
Add the sifted ingredients to the creamed mixture. Stir with a wooden spoon until blended. Add the grated fresh ginger and the ginger puree in syrup and stir to blend.
Spoon the batter into the prepared baking pan and spread into an even layer. Bake for about 25 minutes, or until the edges begin to pull away from the sides of the pan. (The surface will be uneven but should level as the bars cool.) Cool in the pan.
To make the Frosting:
Heat the heavy cream in a small, heavy saucepan until boiling; remove from the heat. Stir in the chocolate until melted and smooth. Cool, stirring occasionally, until thick enough to spread, about 1 hour. Spread the bars with the chocolate frosting, land let set for at least 4 hours before cutting into bars.
Makes 24 bars.
Ginger Sources:
Peel the fresh ginger and grate it by hand or pulverize it in a food processor or chopper. Freshly grated ginger and pureed ginger in syrup are available in vacuum -- sealed packages in some supermarkets. To make pureed ginger in syrup, purchase stem of ginger in syrup, chop into small pieces and puree in a food processor.
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Heart Healthy
PUMPKIN PIE COOKIES
~Submitted by Leasa, IA
1 1/2 C healthy type butter (such as Smart Balance)
1 C Splenda
3 eggs
1 - 15 oz can pumpkin
1 T ground cinnamon
1/2 t ground nutmeg
1 1/2 t vanilla extract
3 C all purpose flour
1 1/2 t baking powder
Craisins and toasted pecan pieces
Grease cookie sheet or use parchment. Preheat oven to 350°. Mix butter and Splenda with mixer until well mixed. Add eggs, pumpkin, spices and vanilla. Sift dry ingredients together. Gradually add to pumpkin mixture, mixing by hand. Stir in Craisins and pecan pieces. Drop by spoonfuls onto greased cookie sheets. Bake 10-15 mns or until slightly browned.
1 cup firmly packed light brown sugar
1/2 cup margarine, softened
1/2 cup apple cider
1/2 cup Egg Beaters
2-1/4 cups all-purpose flour
1-1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2 medium apples, peeled and diced (about 1-1/2 cups)
3/4 cups almonds, chopped
Cider Glaze (recipe follows)
In large bowl, with electric mixer at medium speed, beat sugar and margarine until creamy. Add cider and Egg Beaters; beat until smooth. With electric mixer at low speed, gradually blend in flour, cinnamon baking soda and salt. Stir in apples and almonds.
Drop dough by tablespoonfuls, 2-inches apart, onto greased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Remove from sheets; cool on wire racks. Drizzle with Cider Glaze.
Makes 4 dozen cookies
CIDER GLAZE
In small bowl, combine 1 cup powdered sugar and 2 tablespoon apple cider until smooth.
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Diabetic Choices
DIABETIC PEANUT BUTTER COOKIES
~Submitted by Brenda, AL
1/2 cup butter flavored Crisco
1 egg
1/2 teaspoon vanilla
2 teaspoons Sweet N Low brown sugar
12 packets Equal
1/2 cup creamy peanut butter
1 1/4 cup flour
1 teaspoon baking soda
1/4 teaspoon salt (optional)
Cream together Crisco, egg, vanilla, brown sugar and Equal. Then add peanut butter. Sift together flour, baking soda, and salt and add to the creamed mixture. Form into 1" balls. Place on cookie sheet and flatten in a criss cross pattern with tines of fork. Bake at 350 degrees for 10 minutes.
PEANUT BUTTER COOKIES USING SPLENDA
~Submitted by Treva, Knoxville, TN
1/2 cup chunky or smooth (sugarless/natural) peanut butter
1/2 cup Splenda
2 Tablespoon Brown Sugar Twin
3/4 cup heavy cream
1/2 cup chopped pecans, almond pieces or broken hazelnuts
1/2 teaspoon baking powder
4 Tablespoons almond flour
1 Tablespoon macadamia nut flour (optional)
2 teaspoons vanilla extract
Preheat oven to 375F. Mix all ingredients well and drop onto greased cookie sheet by teaspoonfuls. Bake about 10 minutes, or until set but not hard. Be careful not to burn!
Total net grams of carbohydrate in recipe: 38. If making 10 large cookies, they are 3.8 carbs each. If making 16 smaller cookies, they are 2.4 carbs each.
SUGAR FREE ORANGE - RAISIN DROP COOKIES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Combine all ingredients and mix well. Drop by heaping teaspoons onto un greased - no stick - cookie sheet. Bake 8 to 10 minutes until firm and lightly brown. Cool on wire rack.
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Here is a recipe from my Reader's Digest cookie book. I have made these and are so good.
This recipe is one of the simplest you'll ever encounter--and the cookies are oh so yummy.
1 large egg
1 cup smooth peanut butter
1 cup sugar
Preheat oven to 350° Butter cookie sheet.
Mix all ingredients until well blended.
Form into balls the size of walnuts, place 2 inches apart on cookie sheet.
Flatten slightly with fork.
Bake 8-10 minutes or until just golden brown. Transfer to racks to cool.
Makes 12 cookies.
SAND DOLLAR COOKIES
~Submitted by Treva, Knoxville, TN
Servings: 9
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
3/4 cup butter, softened
1/3 cup confectioners' sugar
4 & 1/2 teaspoons sugar
2 teaspoons almond extract
1 & 1/3 cups all-purpose flour
1/4 teaspoon salt
1 egg, beaten
Slivered almonds and cinnamon-sugar
In a mixing bowl, cream butter and sugars. Beat in extract. Combine the flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll dough between waxed paper to 1/8-in. thickness. Cut with a 3-1/2-in. round cookie cutter dipped in flour. Using a floured spatula, place 1 in. apart on ungreased baking sheets. Brush with egg. Decorate with almonds and sprinkle with cinnamon-sugar. Bake at 325° for 12-16 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks.
Yield: 9 cookies.
Nutrition Facts: 1 serving (1 each) equals 240 calories, 16 g fat (10 g saturated fat), 64 mg cholesterol, 227 mg sodium, 21 g carbohydrate, 3 g protein.
This recipe makes 8 - 10 cookies. Perfect for the two of you.
2 T plus 2 t butter (room temp)
2 T brown sugar
2 T granulated sugar
2 T egg, well beaten
1/4 t vanilla
1/4 cup plus 2 T flour
scant 1/4 t baking soda
1/8 t salt
1/3 cup chocolate chips
Cream the butter and sugars, mix in the eggs and vanilla, stir in the dry ingredients, then the chips. Bake at 375 for 8-11 minutes.
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Publisher's Choice
PECAN PIE BARS
(Cookie Mix)
Love pecan pie? Get the same rich flavor in a bar cookie with only a few minutes of preparation. This is a wonderful (and easy!) recipe from
Betty Crocker.
Prep Time:10 min
Makes:36 bars
Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
Filling
1 cup packed brown sugar
2 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
2 eggs
1 1/2 cups chopped pecans
1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Crust ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 20 minutes.
3. Meanwhile, in medium bowl, stir all Pecan Filling ingredients until well blended. Pour over hot crust.
4. Bake 15 minutes or until center is set. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): In step 4, bake 20 minutes.
Nutrition Information:
1 Serving: Calories 150 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 25mg; Sodium 95mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 13g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%
Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
CHOCOLATE SNOWBALLS
(Cookie Mix)
Another wonderful cookie by Betty Crocker. Wrap up the fun with a chocolate twist on traditional Russian tea cakes. Surprise! There's chocolate in the center of each cookie.
Makes: About 5 dozen cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1/4 cup Gold Medal® all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 cup finely chopped almonds
1 teaspoon almond extract
60 Hershey®'s Kisses® milk chocolates, unwrapped
3/4 cup powdered sugar
1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 90 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 8g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
RUM BALLS
3 cups vanilla wafers (or animal crackers)
1 cup pecans
1/2-2/3 cup dark rum
1 cup confectioners sugar
3 tbsp unsweetened cocoa
2 tbsp corn syrup
additional confectioners sugar, for rolling
In a food processor, whiz wafer cookies until they are reduced to crumbs. Add pecans and continue to process until mixture is uniform. Add sugar, cocoa and corn syrup. With the motor running, drizzle in rum until the mixture comes together in a thick, sticky ball. Roll mixture into 1-inch balls and coat with confectioners sugar.
Set in a single layer to dry for 24 hours before storing. Make at least one day ahead.
Makes 48 balls.
TAHINI OATMEAL CHOCOLATE CHIP COOKIES
2 cups rolled oats
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup tahini
4 tbsp butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
2 tsp vanilla extract
1 cup chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350F and line baking sheets with parchment paper.
Whisk together oats, flours, baking soda, salt and cinnamon in a medium bowl.
Beat tahini and butter together until blended. Add sugars and beat until well combined. Add in egg, egg white and vanilla until thoroughly combined. Stir in oat mixture until nearly incorporated, then add in chocolate chips. Do not over mix.
Drop dough by tablespoonfuls onto prepared baking sheet.
Bake for 10-12 minutes (or 15 minutes for a crispy cookie), until golden brown at the edges.
Ingredients:
1 cup (2 sticks) butter, softened
2/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice or ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup walnuts, chopped
2 cups powdered sugar
1/4 cup (1/2 stick) butter
1 package (3 oz.) cream cheese
1 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice or ground cinnamon
walnut pieces (optional)
Directions:
PREHEAT oven to 350º F.
FOR COOKIE:
COMBINE butter, brown sugar and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add pumpkin, egg and vanilla extract. Continue beating for 1 to 2 minutes or until well mixed. Reduce speed to low; beat in flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Stir in 1 cup walnuts by hand. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
BAKE for 8 to 10 minutes or until set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
FOR FROSTING:
COMBINE powdered sugar, butter, cream cheese, vanilla extract and pumpkin pie spice in medium mixer bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts.
This gem comes from a Better Homes & Gardens magazine. I believe my friend
Larry in Toronto will love this one.
Prep: 50 min.
Bake: 5 min. per batch
Ingredients
1/2 cup butter
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Dash salt
1/2 cup mascarpone cheese or dairy sour cream
1 egg
2-1/2 cups all-purpose flour
Powdered Sugar Glaze
White nonpareils (optional)
2/3 cup seedless raspberry or strawberry preserves
Directions
1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, nutmeg, baking soda, and salt. Beat mixture until combined, scraping side of bowl occasionally. Beat in mascarpone cheese and egg. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill for 1 to 2 hours or until dough is easy to handle.
2. On a lightly floured surface, roll half of the dough at a time to a 1/8-inch thickness. Using 3-inch cookie cutters, cut out dough. If desired, cut a small hole in the top of each cookie with a straw. Using hors d�oeuvre cutters, cut a small shape from the centers of half of the cookies. Place whole cookies on one lightly greased cookie sheet and cutout cookies on another lightly greased cookie sheet (they may bake at different rates).
3. Bake for 5 to 7 minutes or until edges start to brown. Transfer cookies to a wire rack; cool. Spread cutout cookies with Powdered Sugar Glaze and sprinkle with nonpareils; let glaze set.
4. To assemble cookies, spread the flat side of each whole cookie with about 1/2 teaspoon of the preserves. Top with a cutout cookie, flat side down.
5. Powdered Sugar Glaze: In a small bowl, combine 1 cup sifted powdered sugar and 1/4 teaspoon vanilla. Stir in enough milk (2 to 4 teaspoons) to make icing easy to spread.
6. Make-Ahead Tip: Prepare and bake the cookies as directed; cool (do not ice or fill). Place cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw frozen cookies, covered, at room temperature. Spread with glaze, decorate, and fill as directed. If desired, store cookies in an airtight container for up to 24 hours.
Makes about 64 sandwich cookies.
TRIPLE CHOCOLATE COOKIES
Ingredients:
1 3/4 cups all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
2 cups (12 oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1/3 cup butter or margarine, cut into pieces
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped nuts
Directions:
PREHEAT oven to 350° F. Lightly grease baking sheets.
COMBINE flour, cocoa and baking soda in medium bowl. Melt 1 cup morsels and butter in large, heavy-duty saucepan over lowest possible heat, stirring until smooth. Remove from heat. Stir in sweetened condensed milk, egg and vanilla extract; mix well. Stir in flour mixture. Stir in nuts and remaining morsels (dough will be soft). Drop dough by rounded tablespoon onto lightly greased baking sheets.
BAKE for 8 to 10 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.
Ingredients:
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, melted
1 box (12 oz.) vanilla wafers, finely crushed
1 cup ground almonds
1 pkg. (7 oz. or 2 2/3 cups) flaked coconut, divided
1 cup sifted powdered sugar
3 tablespoons light corn syrup
1 cup cream of coconut
Directions:
MELT morsels in medium, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
COMBINE crushed vanilla wafers, almonds, 1 1/2 cups of the shredded coconut and powdered sugar in very large mixing bowl. Stir in corn syrup, melted morsels and cream of coconut until combined.
SHAPE into balls using about 1 tablespoon of the mixture. A small cookie scoop may be used to help shape these cookies, if desired. Roll in remaining coconut. Store in airtight container in refrigerator. Let stand at room temperature about 1 hour before serving.
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