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A to Z Recipes
December 21, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I should be in Galveston as you read this, celebrating Christmas with my mother and all my children and grandchildren. Hurricane Ike taught us a
valuable lesson: we are not promised tomorrow. We are grateful to be together in celebration of the birth of Jesus Christ. I hope, as you gather with friends and family during this
holy Season, that you do not forget the
Reason.
Our current Monthly Theme topic is Five Ingredient
(or Less) Recipes. The response to this theme topic has been
extremely poor. Folks say they can't find any 5-ingredient recipes. I say...
quit looking for them. Just look for great recipes and then count the
ingredients. You'll find oodles of them! Just like I did. Please visit the
Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at
A to Z Recipes.
Today's issue contains over 110 recipes from our last Monthly Theme topic of
Heavenly Holiday Cookies. This theme was in memory of our pal,
Linda G., who played such an important role in this publication for years. She was a wonderful wife to
Mike and mother to Mark, Tim, and
Marie, and she loved baking cookies for her family during the holidays. The first batch of cookie recipes from this theme was posted Sunday, December 7th, and you can see it by following
this link. Here are the names of the readers whose submissions are shared in this issue:
Mary H., Montreal, Canada
Treva, NC
Luanne, FL
Marilyn, Canton, OH
Johnny, LA
Jean, Syracuse, NY
Larry J., Spring Hill, TN
Dorie, IL
Jim D., WA State
Betty K., Belhaven, NC
Patricia, Charlevoix, MI
Chris M., NM
Shirley, Bellingham, WA
Jean M., OH
Doe, Oliver, B.C.
Larry Holmes, Toronto, Canada
Marsha G., Rochester, IN
Marty B., Tell City, IN
Pam, Swanton, OH
Pat, Minden, NV
Pat, Merritt Island, FL
Rita, Niceville, FL
Linda H., Rosharon, TX
Mary S., Nashville, TN
Ann, FL
We'll see you here again on Wednesday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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~Shared by Mary H., Montreal, Canada
"Christmas is a time when kids tell Santa what they want and adults pay for it. Deficits are when adults tell the government what they want - and their kids pay for it."
~Richard Lamm
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Recipe for Christmas Joy
~Shared by Treva, NC
1/2 cup Hugs
4 teaspoons Kisses
4 cups Love
1 cup Special Holiday Cheer
3 teaspoons Christmas Spirits
2 cups Goodwill Toward Man
1 Sprig of Mistletoe
1 medium-size bag of Christmas Snowflakes (the regular kind won't do !)
Directions:
Mix hugs, kisses, smiles and love until consistent.
Blend in holiday cheer, peace on earth, Christmas spirits and good will toward men.
Use the mixture to fill a large, warm heart, where it can be stored for a lifetime, (it never goes bad !).
Serve as desired under mistletoe, sprinkled liberally with special Christmas Snowflakes.
It is especially good when accompanied by Christmas Songs and family get-togethers.
Serve to one and all
SANTA CLAUS
~Shared by Luanne, FL
I remember my first Christmas adventure with Grandma. I was just a kid. I remember tearing across town on my bike to visit her on the day my big sister dropped the bomb: "There is no Santa Claus," she jeered. "Even dummies know that!"
My Grandma was not the gushy kind, never had been. I fled to her that day because I knew she would be straight with me. I knew Grandma always told the truth, and I knew that the truth always went down a whole lot easier when swallowed with one of her "world-famous" cinnamon buns. I knew they were world-famous, because Grandma said so. It had to be true.
Grandma was home, and the buns were still warm. Between bites, I told her everything. She was ready for me. "No Santa Claus?" she snorted.... "Ridiculous! Don't believe it. That rumor has been going around for years, and it makes me mad, plain mad!! Now, put on your coat, and let's go."
"Go? Go where, Grandma?" I asked. I hadn't even finished my Second World-famous cinnamon bun. "Where" turned out to be Kerby's General Store, the one store in town that had a little bit of just about everything.
As we walked through its doors, Grandma handed me ten dollars. That was a bundle in those days. "Take this money," she said, "and buy something for someone who needs it. I'll wait for you in the car." Then she turned and walked out of Kerby's.
I was only eight years old. I'd often gone shopping with my mother, but never had I shopped for anything all by myself. The store seemed big and crowded, full of people scrambling to finish their Christmas shopping. For a few moments I just stood there, confused, clutching that ten-dollar bill, wondering what to buy, and who on earth to buy it for. I thought of everybody I knew: my family, my friends, my neighbors, the kids at school, the people who went to my church. I was just about thought out, when I suddenly thought of Bobby Decker. He was a kid with bad breath and messy hair, and he sat right behind me in Mrs. Pollock's grade-two class.
Bobby Decker didn't have a coat. I knew that because he never went out to recess during the winter. His mother always wrote a note, telling the teacher that he had a cough, but all we kids knew that Bobby Decker didn't have a cough; he didn't have a good coat. I fingered the ten-dollar bill with growing excitement. I would buy Bobby Decker a coat! I settled on a red corduroy one that had a hood to it. It looked real warm, and he would like that.
"Is this a Christmas present for someone?" the lady behind the counter asked kindly, as I laid my ten dollars down. "Yes, ma'am," I replied shyly. "It's for Bobby." The nice lady smiled at me, as I told her about how Bobby really needed a good winter coat. I didn't get any change, but she put the coat in a bag, smiled again, and wished me a Merry Christmas.
That evening, Grandma helped me wrap the coat (a little tag fell out of the coat, and Grandma tucked it in her Bible) in Christmas paper and ribbons and wrote, "To Bobby, From Santa Claus" on it. Grandma said that Santa always insisted on secrecy. Then she drove me over to Bobby Decker's house, explaining as we went that I was now, and forever officially, one of Santa's helpers.
Grandma parked down the street from Bobby's house, and she and I crept noiselessly and hid in the bushes by his front walk. Then Grandma gave me a nudge. "All right, Santa Claus," she whispered, "get going." I took a deep breath, dashed for his front door, threw the present down on his step, pounded his door and flew back to the safety of the bushes and Grandma. Together we waited breathlessly in the darkness for the front door to open. Finally it did, and there stood Bobby.
Fifty years haven't dimmed the thrill of those moments spent shivering, beside my Grandma, in Bobby Decker's bushes. That night, I realized that those awful rumors about Santa Claus were just what Grandma said they were ridiculous.
Santa was alive and well, and we were on his team.
I still have the Bible, with the coat tag tucked inside: $19.95.
* * * * *
May you always have LOVE to share, HEALTH to spare and FRIENDS that care. And may you always believe in the magic of Santa Claus!
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Deck the Halls with Caution
~Shared by Treva, NC
Christmas tips for those who love their dogs:
Spruce up your home for the holidays, but play it safe.
Let the following dog-healthy decorating do's and don'ts
guide you:
* Hang all ornaments, tinsel, and tree trimmings above
your pup's nose; swallowing pieces of any of these can
cause painful intestinal blockages.
* Keep all electrical cords out of Bowser's reach, and
check for exposed wires.
* Don't let the tree water become a watering hole,
since harmful bacteria and fertilizer from the tree
bark collect in it.
* Be aware that some holiday plants are toxic to dogs.
For example, mistletoe can cause cardiovascular and
breathing problems, and poinsettias can lead to
upset stomachs.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Five Ingredient (or Less) Recipes
Sometimes less is best and that certainly suits busy cooks. Having fewer ingredients makes meals much easier to prepare. It also helps those who cook for one or two. We are looking for recipes which contain FIVE INGREDIENTS OR LESS. Ingredients such as salt, pepper, and water are not included in the ingredient count. Take a look through your recipes and you might just be surprised at how many you have that could be shared in this Monthly Theme topic.
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 Five Ingredient Recipes. We will collect them the remainder of this month and post them on the
second Sunday of next month. 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: Five Ingredient Recipes
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 (no columns or frames), 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 submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Five Ingredient Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Five Ingredient Recipes has a deadline of December 31, 2008, and will be posted on January 4, 2008.
Please use this email link to submit a recipe for theme recipes: Five Ingredient Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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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, only a2z readers...
not friends or family members.
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 December Birthday Babies:
2nd Leen in Houston, Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
3rd Edna in London, Kentucky
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
7th Kevin in Belleville, Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
13th Marilyn in Ohio
14th Nancy F. in Sacramento, California
15th Chuck W. in Belle Vernon, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
17th Jennifer in Manhattan, Kansas
21st Clifford in Negaunee, Michigan
24th Pat in Merritt Island, Florida
24th Mary M. in Macon, Georgia
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
28th Karen in Goshen, New Hampshire
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Christmas Cookie Recipe
~Shared by Marilyn, Canton, OH
Nothing like trying new recipes - I think we'll try these this weekend!
Christmas Cookie Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequilla
Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink.
Turn on the electric mixer...
Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar...Beat again.
At this point it's best to make sure the Cuervo is still OK, try another cup ... just in case.
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick the frigging fruit off floor... Mix on the turner.
If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Who giveshz a sheet.
Check the Jose Cuervo. Now shift the lemon juice and strain your nuts.
Add one table Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven. Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.
CHERRY MISTMAS
Christmas Cookie Rules!!
~Shared by Mary H., Montreal, Canada
1. If you eat a Christmas Cookie, fresh out of the oven,
it has no calories because everyone knows that the first cookie
is the test and thus calorie free.
2. If you drink a diet soda after eating your second cookie, it
also has no calories because the diet soda cancels out the cookie
calories.
3. If a friend comes over while you are making your Christmas
Cookies and needs to sample, you must sample with your friend.
Because your friend's first cookie is calories free, rule #1,
yours is also. It would be rude to let your friend sample alone
and being the friend that you are, that makes your cookie calorie
free.
4. Any cookie calories consumed while walking around will fall to
your feet and eventually fall off as you move. This is due to gravity
and the density of the caloric mass.
5. Any calories consumed during the frosting of the Christmas
Cookies will be used up because it takes many calories to lick
excess frosting from a knife without cutting your tongue.
6. Cookies colored red or green have very few calories. Red ones
have 3 and Green ones have 5 - one calorie for each letter.
Make more red ones!
7. If you eat cookies while watching "Miracle on 34th Street"
these also have no calories because they are part of the
entertainment package and not part of one's personal fuel.
8. As always, cookie pieces contain no calories because the
process of breaking causes calorie leakage.
9. Any cookies consumed from someone else's plate has no
calories since the calories rightfully belong to the other
person and will cling to their plate. We all know how calories
like to CLING!
And finally...
10. Any cookies consumed while feeling stressed has no calories
because cookies used for medicinal purposes NEVER have calories.
It's a rule! Sounds good to me!!
"Merry Christmas and God Bless Everyone!!
The Night Before Christmas ... Texas Style
~Shared by Johnny, LA
'Twas Christmas Eve in Texas, when all 'cross th' ranch,
Not one critter was stirrin', not even a branch;
Th' boot-socks were hung from barbed wire with care,
In hopes that th' tops this year would not tear;
Th' kids were all tucked up like cows in a shed,
While dreamin' of baked goods like cookies and bread;
Mom hung up her Stetson by my worn Resistol,
Took off boots, jeans and belts then in bed we did fall,
When out by th' barn there was all sorts of clangin'
We jumped up right quick to see what was a bangin'.
Grabbed up our rifles and dressed quick like hustlers,
Grabbed ammo 'n' shotguns case it was rustlers.
Moon glow on tin roof shined by sand blowin' hard
Gave enough light for seein' and showed th' farmyard,
We 'uns concluded we was a seein' thangs
Like, an old worn-out stagecoach pulled by eight green-broke
mustangs,
With a great big ol' driver, who held a tight rein,
we sure knew right quickly it must be John Wayne.
Much faster than bullets his horses sure came,
Still he whistled, and shouted, and yelled out each name:
"Now Pitchfork! now Pickup! now, Chisum and Dallas!
On, Haybale! on, Hairball! on, Lonestar and Texas!
Right over th' leech field! and on past th' well pump
Now gee-up and yee-haw, git ready to jump!"
Like tumbleweeds scurry when tornadoes whirl by,
When they just go and head skyward, up they sure fly.
Yep, up to th' rooftop them horses strivin',
with that stage full of toys, and th' Duke a drivin'
In just a short moment we heard on th' roof
Th' stomping and stamping of each unshod hoof.
As we threw on our hats, and were heading downstairs,
John Wayne kicked in the front door which fell on two chairs.
Was dressed like a sheriff, from his hat to his boots,
And his clothes were all showin' deep-down western roots;
Saddle bag of toys he had flung 'cross his back,
and small things stuffed in pockets too much for his pack.
His eyes how they squinted! his pistol how gleamin'!
His badge was all shiny, his neck scarf tied streamin'!
His shirt unbuttoned, with th' flap hanging down
And th' jut of his chin was as fierce as his frown;
His rifle he held onto tight in his hand,
'Til he got a good feel for the lay of the land;
He had broad shoulders which carried quite a load in
And shook when he laughed as his face creased with a grin.
He was handsome and tall, a legend come to life,
And we sure liked what we saw both me 'n' th' wife.
Him winkin' at Mom and a noddin' his head
Made us glad we did not get Santa instead.
He drawled a few words, but he mostly just worked,
Filled boot-socks with oranges and meat, spicy-jerked,
And waving his hand in gesture well known,
Crashed through a window just as if he was thrown;
He sprang to his coach, toward his team the whip cracked,
Away they all galloped as if some injuns attacked.
But we all heard him shout, as he started to go,
"Howdy, Pardner, all y'all, saddle up, wagons ho!"
~by Suzann Darnall
IF YOU SEE A FAT MAN ...
~Shared by Jim D., WA State
Who's jolly and cute,
Wearing a beard and
a red flannel suit,
And if he is chuckling
and laughing away,
While flying around
in a miniature sleigh,
With eight tiny reindeer
to pull him along,
Then let's face it...
Your eggnog's too strong!
Merry Christmas and a Happy 2009
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!
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ALASKA
ALASKA MOLASSES COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1/2 cup applesauce
1 1/4 cups sugar, divided
6 tablespoons butter, softened
1/4 cup dark molasses
1 large egg
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Cooking spray
Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.
Combine applesauce, 1 cup sugar, and butter; beat with a mixer at medium speed until well blended (about 3 minutes). Add molasses and egg; beat well.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (flours through cloves), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating until blended. Cover and freeze dough 30 minutes or until firm.
Preheat oven to 375°.
With moist hands, shape dough into 32 (1-inch) balls. Roll balls in 1/4 cup sugar. Place 3 inches apart on baking sheets coated with cooking spray. Bake at 375° for 8 to 10 minutes. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
Yield: 32 cookies (serving size: 1 cookie)
CALORIES 88 (25% from fat); FAT 2.4g (sat 1.4g,mono 0.7g,poly 0.1g); PROTEIN 1.2g; CHOLESTEROL 12mg; CALCIUM 16mg; SODIUM 141mg; FIBER 0.7g; IRON
0.7mg
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
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CHOCO-PISTACHIO PINWHEEL
~Shared by Larry J., Spring Hill, TN
Makes: 40 pinwheels
Prep: 20 minutes
Bake: 11 to 12 minutes
Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough
3 tablespoons instant pistachio pudding
2 tablespoon finely chopped pistachios
6 drops green food coloring
1/4 cup unsweetened cocoa powder
2 tablespoons light-brown sugar
Directions
1. Divide cookie dough in half. Into one half knead in the pistachio pudding, chopped pistachio nuts and green food coloring. Shape into a small rectangle; wrap in plastic and refrigerate for 1 hour.
2. Into the remaining dough, knead in the cocoa powder and the brown sugar. Shape into a small rectangle, wrap in plastic and refrigerate 1 hour
3. Roll out the pistachio dough between 2 sheets of waxed paper to a 12 x 8-inch rectangle. Repeat with the chocolate dough.
4. Remove top sheet of waxed paper from the chocolate dough. Remove the top sheet of waxed paper from the pistachio dough and place on top of the chocolate dough. Peel off the top sheet of waxed paper. Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll. Wrap in plastic and refrigerate for 2 hours.
5. Heat oven to 350°F.
6. Cut dough into 1/4-inch-thick slices. Place on ungreased baking sheets and bake at 350°F for 11 to 12 minutes.
7. Remove from baking sheets and cool completely on a wire rack.
Source: Parents.com
PEANUT BUTTER COOKIES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
6 C. creamy peanut butter
1 C. shortening
2 C. plus 2 T. packed brown sugar
6 eggs
1/2 C. milk
4 t. vanilla extract
2 1/4 C. plus 1 1/2 t. all purpose flour
1 t. ground cinnamon
1 t. ginger
3/4 t. baking soda
1/2 t. salt
1/2 t. ground cloves
In a large mixing bowl cream the peanut butter, shortening and brown sugar until light and fluffy. Beat in the eggs, milk and vanilla. In a large bowl, combine the remaining ingredients, gradually add to creamed mixture and mix well.
Roll into 1 1/2" balls. Place 3" apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 350 for 10-15 minutes or until lightly browned. Remove to a wire rack to cool.
Makes 10 dozen.
PUMPKIN COOKIES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1/2 cup shortening
1 1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups canned pumpkin
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C).
Cream shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
Sift dry ingredients, then blend into the "wet" ingredients. Fold in the nuts and raisins. Mix well.
Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 - 15 minutes. Cool. Best eaten if you let them "ripen" for a day. Store in a sealed container.
MINNESOTA'S FAVORITE COOKIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee baking bits
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Beat in eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Stir in the milk chocolate and semisweet chips, toffee bits, and pecans. Drop by tablespoonfuls onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
CHRISTMAS PINWHEEL COOKIES
~Shared by Jim D., WA State
INGREDIENTS (Nutrition)
4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/3 cups butter
1 cup packed brown sugar
2/3 cup white sugar
2 eggs, beaten
1 1/2 teaspoons vanilla extract
1 drop red food coloring, or as needed
1 drop green food coloring, or as needed
DIRECTIONS
Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl.
Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to make the desired shade.
Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets.
Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.
CHRISTMAS ORNAMENT COOKIES
~Shared by Jim D., WA State
INGREDIENTS
1/2 cup butter
2/3 cup packed brown sugar
1 egg
1/3 cup molasses
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/3 cup butter
2 cups sifted confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Cream 1/2 cup of butter or margarine. Add brown sugar and beat. Beat in egg and molasses. In a separate bowl, combine 2 3/4 cups of flour, soda and spices. Add to butter mixture. Blend well.
Roll dough out 1/8 inch thick on floured surface. Cut into shapes. Bake for 6-8 minutes.
To Make Frosting: Cream 1/3 cup butter. Gradually add 2 cups sifted confectioners sugar, 1 tablespoon milk and 1/2 teaspoon vanilla. Beat until smooth. Put in a pastry bag with small tip and decorate cookies.
CHRISTMAS CORNFLAKE WREATH COOKIES
~Shared by Jim D., WA State
INGREDIENTS
1/2 cup butter
4 cups miniature marshmallows
1 teaspoon green food coloring
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
4 cups cornflakes cereal
1 (2.25 ounce) package cinnamon red hot candies
DIRECTIONS
Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.
CHRISTMAS CANDY CANE COOKIES
~Shared by Jim D., WA State
INGREDIENTS
1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/3 cup butter or margarine melted
1 egg
2 drops red or green food color
DIRECTIONS
Heat oven to 375 degrees F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Divide dough in half. Stir food color into 1 half; mix well.
For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope. Place 1 red and white rope side by side on ungreased cookie sheet; press together lightly and twist. Curve top of cookie down to form handle of cane.
Bake 7 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.
TIP
Special Touch: Brush cookies with a thin vanilla glaze and sprinkle with crushed peppermint candies.
High Altitude (3500-6500 ft): Decrease butter to 1/4 cup.
CINNAMON CRISPS
~Shared by Betty K., Belhaven, NC
These are great for parties or get-togethers at Christmas. Our family has been making them for many years.
1 box Cinnamon Crisp Graham Crackers
1 stick butter
1 stick margarine
1/2 cup brown sugar, packed
1 cup chopped pecans
Arrange crackers on baking sheet, face up. Mix butter & margarine with brown sugar in small pan & bring to a boil. Boil 3 minutes, stirring constantly. Spoon hot mixture over crackers & sprinkle with the pecans. Bake 6-8 minutes at 350.
SNOW BALLS - 1898
~Shared by Patricia, Charlevoix, MI
1/2 cup sugar
3/4 cup soft butter
1 1/2 teaspoons baking powder
1/2 cup milk
1 2/3 cup flour
2 egg whites
3/4 teaspoon vanilla
Cream butter and sugar. Alternate sifted flour and baking powder with milk. Add vanilla, beat well. Fold in whites, bake in small muffin pans at 375 deg 8-10 minutes but do not brown. When cool spread with boiled frosting and roll in freshly grated coconut.
GAULETTES
(from Belgium)
~Shared by Patricia, Charlevoix, MI
2 pounds of light brown sugar
1 pound good butter (a must)
6 eggs beaten
pinch of salt
1 teaspoon vanilla
Flour about 3 pounds (7 or 8 cups)
Cream sugar and butter together, add beaten eggs and cream well. Add salt and vanilla, then the flour one cup at a time, until you have 4 cups added. Then 4 more gradually so you get the consistency of stiff batter but not sticky, just slightly. (like you make peanut butter cookies)
Don't make the batter too dry with too much flour. Roll into walnut sized balls. Heat gaulette iron on stove and season it with Pam or Crisco for the first few cookies. (the first ones always stick and are flops, so eat them.) Count about 15 seconds then turn the iron over to bake the other side.
Store them in a closed container away from everyone, or you won't have any left when they really get good after a couple of weeks. They soften slightly then.
Note: I use a non-stick Pizzelle iron for convenience which can be purchased on the net and in some hardware stores. It is very similar to the iron my grandmother but mine is electric - poor Grandma had to stand over an open flame
Source, Marlen from PA - this was her mom's recipe. She and her siblings called them Gullets, before they knew the actual name.
CHOCOLATE CRINGLE (KRINGLE) COOKIES
(or Black & Whites) With a Twist
~Shared by Chris M., NM
4 tablespoons butter
4 (1-ounce) squares unsweetened chocolate
2 cups sugar
4 extra-large eggs
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
½ cup powdered sugar
In a large, heavy saucepan over low heat, melt butter and chocolate. Cook, stirring occasionally, until smooth; remove from heat. With a heavy wooden spoon, stir sugar into warm chocolate mixture. Stir in eggs, one at a time, beating well after each addition. Sift in flour, baking powder, and salt; stir until smooth. Stir in pecans.
NOTE: This will be a soft dough and must be refrigerated. It may be left in saucepan or transferred to a bowl. Either way, cover and refrigerate, preferably for 1 1/2 hours; dough may be refrigerated longer or overnight, if you wish.
Preheat oven to 300 degrees. Adjust two racks to divide oven into thirds. Line cookie sheets with aluminum foil.
In a small bowl, place powdered sugar. Sugar palms of your hands with some of the powdered sugar. Roll dough into 1 1/2-inch balls. Roll balls around in powdered sugar and place 2 inches apart onto prepared cookie sheets.
Bake 20 to 22 minutes or until tops of cookies are barely semi-firm to touch. Reverse position of sheets top to bottom and front to back once during baking to ensure even baking. Remove from oven and cool on wire racks.
DO NOT OVERBAKE - these should be slightly soft in the centers. (If you bake only one sheets at a time, bake high in oven.) Yields 2 1/2 dozen cookies. To make ahead: The cookies will keep in an airtight container for up to three days or in the freezer for up to two months. Sprinkle with fresh confectioners' sugar after thawing. The recipe is adapted from Betty Crocker's 1963 Cook Book.
OATMEAL CINNAMON CHIPS COOKIES
~Shared by Chris M., NM
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
3/4 cup raisins OR ¾ c. dark chocolate chips (my choice!) I use the dark chocolate chips!
1. Heat oven to 350°F.
2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.
3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.
BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.
PS: We can only get the cinnamon chips during the winter holidays, so if you want to try this stock up in the winter! They are good!
Source: Hershey’s
MARY'S SUGAR COOKIES
~Shared by Chris M., NM
1 1/2 c. sifted confectioners' sugar
1 c. butter or margarine
1 egg
1 tsp. vanilla
1/2 tsp. almond flavoring
2 1/2 c. Gold Medal Flour
1 tsp. soda
1 tsp. cream of tartar
Mix sugar and butter. Add egg and flavorings; mix thoroughly. Measure flour by dipping method or by sifting. Stir dry ingredients together and blend in. Refrigerate 2 to 3 hours.
Heat oven to 375ºF (quick mod.). Divide dough in half and roll 3/16th" thick on lightly floured pastry cloth. Cut with cooky cutter' sprinkle with sugar. Place on lightly greased baking sheet. Bake 7 to 8 min., or until delicately golden. Makes 5 doz. 2 to 2 1/2" cookies. Note: If you use Gold Medal Self-Rising Flour, omit soda and cream of tartar. Then frost and decorate for the holidays!
Source: Betty Crocker's 1963 Cooky Book
RASPBERRY-FILLED DARK CHOCOLATE TOPPED FUDGEY BROWNIES
TNT
~Shared by Chris M., NM
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 overmix. 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.
CHEWY FRUIT CAKE BARS
~Shared by Shirley, Bellingham, WA
2 c. Bisquick baking mix
2 Tbl. sugar
1/4 c. butter or firm margarine stick
1 c. flaked coconut
2 c. chopped candy fruit mix
1 c. diced dates
1 c. chopped walnuts
1 can Eagle brand Condensed milk
Heat oven to 350°F. Mix baking mix and sugar. Cut in butter well. Pressed in a ungreased jelly roll pan 15 1/2 x 10 1/2x 1. Bake 10 minutes.
Sprinkle coconut over the crust layer. Layer on the fruits and nuts over coconut.
Drizzle the milk over the fruit and nuts. Bake it 25 to 30 min more. Cool completely and cut into 70 -1x2 inch bars.
MARGE'S LEMON SQUARES
~Shared by Jean M., OH
Mix with pastry cutter until a meal size
2 cups flour
4 Tbs sugar
2/3 cup butter
Press in 10 x 15 pan
Bake at 350º for 10 to 15 minutes
DO NOT BROWN
While baking, mix:
1 cup brown sugar1/2 tsp salt
4 eggs
1/4 tsp baking powder
1 cup flaked coconut
1 cup finely chopped walnuts
2 tsp vanilla
Spread on baked crust
Bake at 350º for25 to 30 minutes
Glaze with:
2 cups 10-x sugar
2 tbs lemon juice
2 tsp grated lemon rind
Cut in squares as you see fit.
MOTHER'S MOLASSES CRINKLES
~Shared by Jean M., OH
1 cup brown sugar
3/4 cup shortening
1 egg
4 tbs Green Label molasses
2 1/2 cups flour
1 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger
2 tsp baking soda
Blend first 4 ingredients
Add dry ingredients and mix WELL !
Chill 1 hour
Roll in 1 inch balls and dip top in granulated sugar
Place on cookie sheets, allowing room for spreading, and flatten slightly with bottom of glass
SPRINKLE WITH DROPS OF WATER ! Allow 2 or 3 drops from fingers on each cookie
Bake at 350º for 8 minutes and then allow extra time as needed. Recipe didn't give time but cookie should be slightly firm to touch.
Very good cookie !!
MOM'S REFRIGERATOR COOKIES
~Shared by Jean M., OH
This is an old recipe, used for years.
2 cups brown sugar
1/2 cup butter
2 beaten eggs
1 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp Cream of Tartar
1 tsp salt
Cream together sugar and butter.
Add eggs and vanilla and mix well
By hand, mix in the dry ingredients.
This is a firm dough
Form into bars 10 inches by 3, by 1 inch thick
Wrap in waxed paper ( film, now ) and chill 3 hours or overnight
Slice 1/8th inch thick. place on ungreased sheets
Bake 400º for 10 minutes
These burn Easily so watch closely.. Delicious with coffee or milk, and we almost always had a bar in the icebox to bake when needed !!!
Always were on Santa's plate of cookies !!
SCOTCH SHORTBREAD
~Shared by Jean M., OH
Here are two very nice, plate pretty cookies.
Mix by hand until smooth:
2 1/2 cups flour
1/4 tsp salt
1/2 cup 10-x sugar
1 cup butter
Note: 10-x =powdered sugar
Divide dough and form into 6 inch rounds about 1/2 inch thick.
Put on brown paper ( grocer's sack )that is placed on cookie sheets ( this absorbs grease )
With fork tines, divide into quarters by pressing down to prick the dough. Repeat with each quarter to get 8 pie shaped pieces. Do NOT cut through the
dough! Decorate each wedge with a blanched almond and bits of red or green candied cherries.
Bake in 350º for 20 t0 25 minutes or a light golden brown. Cool. Display as is, or carefully break in
wedges. Store in tins
PINEAPPLE SHORTBREAD
~Shared by Jean M., OH
Cut with pastry blender:
6 cups flour
2 cups shortening (see note)
1/2 tsp cream of tarter
1/2 tsp baking soda
3/4 tsp salt
1/2 to 3/4 cup of sugar
Press into 9x13 in. pan, or a 12x15 in. jelly roll pan to have a thinner crust.
Top with following, mixed well:
#2 can crushed pineapple
1/2 cup water
1/2 cup sugar
4 tbs Tapioca
pinch salt
Spread evenly and bake at 375º for 50 min.
Cool and cut in squares sized to suit. I always preferred 2 inch squares.
Note: We used a blend of Crisco and Butter but years ago we used rendered lard from our butchering.
PEANUTTY PEANUT BUTTER COOKIES
~Submitted by Doe, Oliver, B.C.
Makes 3 dozen
1 c br sugar
1 c crunchy peanut butter
1/4 c margarine, softened
1/4 c shortening
1 egg
1 c flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 c coarsely crushed frosted corn flakes cereal
3 tbsp sugar
Heat 375. In lg bowl, combine br sugar, peanut butter, marg & shortening, beat until light & fluffy. Add egg & blend well. Add flour, b soda, b powder & salt, mix well. Stir in cereal. Dough may be sticky. With lightly floured hands, shape level tbsps of dough into 11/2 inch balls, roll in sugar. Place 2”apart on ungreased baking sheets. With fork flatten in crisscross pattern. Bake at 375 for 7-10 mins until golden brown. Cool 1 min, take from cookie sheets.
S’MORE SANDWICH COOKIES
~Submitted by Doe, Oliver, B.C.
Makes 16
18 oz refrigerated choc chip cookies-Pillsbury
2 c icing sugar
7oz -1 1/2 c marshmallow crème
Bake 32 cookies as directed on pkg. Take from cookie sheets, cool 2 mins until thoroughly cooked. Meanwhile in med bowl, combine 1/2c of the icing sugar & the marshmallow crème, mix until well blended. On surface sprinkled with icing sugar, knead rem
1 1/2 c icing sugar into marshmallow crème mix. Shape mix into 2-8 inch ropes. Cut ropes into 1 inch pcs. Place 1 piece between 2 cookies, gently press tog. Repeat with rem cookies & marshmallow crème mix.
PEANUT BUTTER MUNCHIES
~Submitted by Doe, Oliver, B.C.
Makes 32 cookies
Can you just imagine a chewy chocolate cookie with peanut butter filling? A out of the oven warm Reese’s cup.
1 1/2 c flour
1/2 c cocoa
1/2 tsp baking soda
1/2 c butter, softened
1/2c sugar
1/2 c br sugar
1/4 c peanut butter
1 egg
1 tbsp milk
1 tsp vanilla
3/4 c sifted icing sugar
1/2 c peanut butter
2 tbsp sugar
Preheat oven 350. In medium mixing bowl stir together the flour, cocoa, & b soda. Set aside. In lg bowl beat together butter, the 1/2c sugar, brown sugar, & the 1/4c peanut butter with electric mixer until combined. Add egg, milk, & vanilla, beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 11/4 inches balls. Set aside
For peanut butter filling, in a medium mixing bowl combine icing sugar & the remaining 1/2c peanut butter until smooth. Shape mixture into 32- ¾ inch balls. On a work surface, slightly flatten a chocolate ball and top with a peanut butter ball. Shape the chocolate dough over the peanut filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough & filling peanut butter balls. Place balls 2 inches apart on ungreased cookie sheet. Lightly flatten with bottom of glass dipped in the 2 tbsp sugar. Bake cookies for 8 mins or until they’re just set & surface is slightly cracked. Let cookies stand for 1 min. Transfer cookies to wire racks, cool. To store- Place in layers separated by wax paper in airtight container, cover. Store at room temperature for up to 3 days, or freeze up to 3 months.
WHITE CHOCOLATE CHERRY SHORTBREAD
~Submitted by Doe, Oliver, B.C.
Makes about 60
1/2 c maraschino cherries, drained & finely chopped
21/2 c flour
1/2 c sugar
1 c cold butter
12 oz white chocolate baking squares, finely chopped
1/2 tsp almond extract
2 drops red food coloring
2 tsp shortening
white non-pareils &/or red edible glitter
Preheat 325. Spread cherries on paper towels to drain well. In lg bowl, combine flour & sugar. Using pastry blender, cut in butter until mix resembles fine crumbs. Stir in drained cherries & 4oz (2/3c) of the chopped chocolate. Stir in almond extract & if desired food color. Knead mix until it forms a smooth ball. Shape dough into ¾ inch balls. Place balls 2 inches apart on an ungreased baking sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 11/2 inch rounds. Bake 10-12 mins or until centers are set. Cool for 1 min on cookie sheet. Transfer cookies to wire rack & let cool. In sm pot combine remaining 8oz white chocolate & the shortening. Cook & stir over low heat until melted. Dip half of each cookie into chocolate, let excess drip off. If desired, roll dipped edge in non-pareils & or edible glitter. Place cookies on wax paper until chocolate is set. To store- Layer cookies between wax paper in airtight container, cover. Store at room temperature for up to 3 days or freeze up to 3 months.
SUPER GOOEY CHOCOLATE DROPS
~Submitted by Doe, Oliver, B.C.
Makes 2 dozen lg cookies
1/2 c-1 stick unsalted butter
4 oz unsw choc chpd
4 oz semi-sweet chocolate choc chpd
1 c light br sugar
1 1/2 c sugar
1 tsp vanilla
4 lg eggs
2 tbsp buttermilk
1 c flour
1/2 c cocoa
1 tsp cinn
1/2 tsp salt
11 oz bag semi-sweet chocolate chunks
1 c dried cherries-optional
Position racks in lower & upper third of oven, preheat 325. Line 3 baking sheets with parchment. If you don’t have 3 pans, simply cool between batches. Put butter & unsw & s.s. choc in med micro safe bowl. Heat at 75% power until soft, about 2 mins. Stir & heat again until melted, up to 2 mins more. Stir the light br sugar & reg sugar & vanilla into the choc mix with a wooden spoon. Add eggs & buttermilk, beat vigorously until thick & glossy. In another bowl, whisk flour, cocoa, cinn & salt tog. Add the dry ingred to the wet & stir just until mixed. Stir in choc chunks & dried cherries if using. Drop the batter by heaping tbspfuls onto baking sheets, a small ice cream scoop is ideal for this. Space the cookies abut 2 inches apart. Bake until the cookies set but are soft & Fudgy on the inside, 12-15 mins. Cool cookies on baking sheet for 5 mins, then transfer to rack to cool. Serve. Store cookies in tightly sealed container at room temperature for up to one week.
PEANUT BUTTER & CHOCOLATE BISCOTTI
~Submitted by Doe, Oliver, B.C.
Makes 5 dozen
10 tbsp unsalted butter
2 1/2 cflour
2 3/4 tsp baking powder
1/2 tsp salt
3 lg eggs
1 1/4 c sugar
2 tsp vanilla
1/2 c peanut butter, room temp
1 1/4 c dry roasted peanuts
1 1/4 c chpd dark chocolate or chocolate chunks - about 6 oz
Preheat 350. Line 3 baking sheets with parchment. Melt butter over med heat, swirling pan occ. Continue to cook until the butter browns & gets a nutty aroma, 5 mins. Let cool slightly. Whisk the flour, b powder & salt tog in lg bowl. Beat the eggs in med bowl with mixer until light & pale yellow, 2 mins. Gradually add the sugar while beating. Then slowly add the butter & vanilla until evenly mixed, 20 sec more. Add the peanut butter & mix until combined. While mixing slowly add the dry ingred to the wet in 2 additions, mixing just until absorbed. Fold in peanuts & choc pcs. Divide dough evenly into thirds, put each portion in the centre of a baking sheet. Shape dough with slightly wet hands into log about 2 inches wide & 15 inches long. Bake until set & brown around the edges about 25-30 mins. For even baking take care to rotate the pans- top to bottom & front to back- about halfway through. Cool logs on the baking sheets for about 10 mins. Lower oven temp to 325. Carefully transfer logs to a cutting board. Cut logs crosswise with long serrated knife at about a 45 deg angle into ½ inch thick cookies. Place cookies cut side down on baking sheets. Bake until crisp 8 mins. Flip the cookies over & bake until golden brown, 8 mins more. Cool biscotti on baking sheets. Store in tightly sealed container for up to 3 days.
MAPLE OAT CHEWIES
~Submitted by Doe, Oliver, B.C.
Makes 60
1 c sugar
1 c br sugar
1 c marg, softened
1 tbsp molasses
2 tsp maple extract
2 eggs
1 3/4 c flour
2 tsp b powder
1 tsp cinn
1/2 tsp salt
2 c rolled oats
2 c rice Krispies
Heat 350. Grease lg cookie sheets. In lg bowl, beat sugar, br sugar, & marg til light & fluffy. Add molasses, maple extract & eggs, blend well. Add flour, b powder, cinn & salt, beat at med speed til well blended. Stir in rolled oats & cereal. Drop y heaping tspfuls 2 inches apart on greased cookie sheets. Bake at 350 for 8-12 mins til light golden brown. Cool 2 mins, take from sheets. Tip- 1c butterscotch chips can be added with rolled oats & cereal if desired.
FUDGY BONBONS
~Submitted by Doe, Oliver, B.C.
Makes 60
Serve these incredibly delicious cookies in miniature paper cups for a dazzling presentation.
2 c semi-sweet chocolate chips
1/4 c butter
14 oz can Eagle milk
2 c flour
1/2 c finely chopped nuts-opt
1 tsp vanilla
6 oz Hershey kisses
2 oz wh choc
1 tsp shortening or oil
Heat 350. In med pot, combine chips & butter, cook & stir over very low heat until melted. Add Eagle milk, mix well. In med bowl, combine flour, nuts, choc mix & vanilla, mix well. Shape 1tbsp dough around each choc kiss covering completely. Place 1 inch apart on ungreased baking sheet. Bake at 350. DO Not
OVERBAKE. Cookies will be soft & appear shiny, but will become firm as they cool. Take from cookie sheets, cool. In sm pot combine wh choc & shortening, cook & stir over low heat til melted & smooth. Drizzle over cookies. Store tightly covered.
CARAMEL FILLED CHOCOLATE COOKIES
~Submitted by Doe, Oliver, B.C.
Makes 48
2 1/2 c flour
3/4 c cocoa
1 c sugar
1 c br sugar
1 c marg, softened
2 tsp vanilla
2 eggs
1 c chpd pecans
48- Rolo Chewy Caramels (13 oz pkg)
1 tbsp sugar
4 oz wh choc if desired
In sm bowl combine flour, cocoa, & b soda, blend well. In lg bowl beat 1c sugar, br sugar & marg til light & fluffy. Add vanilla & eggs, beat well. Add flour mix, blend well. Stir in 1/2c of the pecans. If needed cover with saran & chill 30 mins for easier handling. Heat oven to 375. For each cookie, with floured hands shape 1 tbsp dough around 1 caramel, covering completely. In sm bowl, combine rem 1/2c pecans & 1 tbsp sugar. Press one side of each ball into pecan ix. Place nut side up 2 inches apart on ungreased baking sheet. Bake at 375 for 7-10 mins til set & slightly cracked. Cool 2mins, remove from sheets to cool on wire rack. Melt wh choc in sm pot over low heat, stirring constantly til smooth. Drizzle over cookies.
GERMAN CHOCOLATE THUMBPRINT COOKIES
~Submitted by Doe, Oliver, B.C.
Makes 60
Topping-
1 c sugar
1 c evap milk
1/2 c marg, softened
1 tsp vanilla
3 egg yolks, beaten
1 1/2 c flaked coconut
1 1/2 c chpd pecans
Cookies-
1-19 oz German Chocolate cake mix
1/3 c butter, melted
Heat oven 350. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indent in middle. Fill each with rounded 1/2tsp reserved topping mix. Bake at 350 for 10-13 mins or until set. Cool 5 mins, take from sheets. Cool completely.
HAWAIIAN COOKIE TARTS
~Submitted by Doe, Oliver, B.C.
Makes 36 small
These melt in your mouth cookies are perfect for party trays. They are alike to miniature pineapple pies.
Cookies-
1 3/4 c flour
1/2 c icing sugar
2 tbsp cornstarch
1 c marg, softened
1 tsp vanilla
Filling-
1 c pineapple preserves
1/2 c sugar
1 egg
1/2 c coconut icing sugar
Heat 350. In lg bowl combine flour, 1/2c icing sugar & cornstarch, blend well. Add marg & vanilla. By hand, blend until soft dough forms. Shape dough into 1 inch balls. Place 1 ball in each of 36 ungreased mini muffin cups, press in bottom & up sides of each cup. If only 1 pan is available chill remaining cookie dough while waiting for baking. Spoon 1 tsp pineapple preserves into each dough lined cup. In sm bowl combine sugar & egg. Using fork beat til well blended. Stir in coconut until well coated with egg mix. Spoon 1 tsp coconut mix over pineapple preserves in each cup. Bake at 350 for 23-33 mins until crusts are very light golden brown. Cool 20 mins. To release from cups- old muffin pans upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely. Just before serving sprinkle with icing sugar.
ORANGE & OAT CHEWIES
~Submitted by Doe, Oliver, B.C.
Makes 60
2 c br sugar
1 c shortening
3 tbsp frozen orange juice, conc, thawed
1 tbsp orange zest
2 eggs
2 c flour
1 tsp baking soda
3/4 tsp salt
2 c rolled oats
1 c chpd nuts
1/3 c coconut
Heat 350. Grease cookie sheets. In lg bowl combine br sugar, shortening, orange juice, peel. & eggs, mix well. Add flour b soda & salt. Mix well. By hand stir in oats, nuts, coconut. Drop by rounded tspfuls 2 inches apart onto greased cookie sheets. Bake at 350 for 10-12 mins til light golden brown. Cool 1 min remove to rack.
CHOCOLATE RAISIN COOKIES IN A JAR
~Submitted by Doe, Oliver, B.C.
2 cups flour
1 tsp baking soda
1/2 cup packed brown sugar
1/2 cup sugar
*Chocolate coated raisins
Layer the ingredients in a quart size canning jar in the order listed. Use enough chocolate raisins so the jar is full to the top. Pack down all ingredients.
Directions:
1 cup butter or margarine, softened
1 large egg
1 tsp. vanilla
1 jar Chocolate Raisin Cookie Mix
Preheat oven to 350 degrees. Beat the butter until it is smooth. Add the egg & vanilla & beat until smooth. Add the jar of cookie mix & stir just until mixed.
Form the cookies into 1 1/2 inch balls & place them 2 inches apart on a cookie sheet. Bake for 10-12 minutes, until golden on the edges. Cool on cookie sheet for 2 minutes.
CHOCOLATE ALMOND COOKIES
~Submitted by Doe, Oliver, B.C.
Yield 2 doz
These sandwich cookies are not only jam filled, but also for a doubly delicious treat dipped in chocolate. Raspberry jam & chocolate pair well tog, but feel free to use whatever flavor jam you want. My note- Try orange marmalade.
1/2 c butter, softened
6 tbsp sugar
1 1/2 tsp vanilla
1 c flour
1 c finely chopped blanched almonds
¼-1/2 c raspberry jam or your choice
3 oz -1 oz semi-sweet chocolate choc
In lg mixing bowl, cream the butter, sugar & vanilla til light & fluffy. Combine flour & almonds, gradually add to the creamed mix. Shape into 12” roll, wrap in saran. Chill 4 hrs til firm. Unwrap dough, cut into ¼” slices. Place 2 inches apart on ungreased baking sheet. Bake at 350 for 8-10 mins til lightly browned. Take to racks to cool. Spread 1 tsp jam on bottom of half the cookies, top with rem cookies. Melt choc. Dip cookies halfway into choc, shake off excess. Place on wax paper til choc is set.
SNOWY NUTBALLS
~Submitted by Doe, Oliver, B.C.
Makes 3 dozen
These little confections are full of nuts & flavor. They are dusted with lots of icing sugar, so make sure to serve with napkins, they’re finger lickin’ good.
1 c butter
1/2 c icing sugar
1 tsp vanilla
2 1/4 c flour
1/4 tsp salt
3/4 c f.c. nuts
Preheat 400. In med bowl, mix all ingred. Drop in small spoonfuls onto ungreased cookie sheet. Bake 10-12 mins. While warm, roll in icing sugar. Cool & roll in icing sugar again.
CHOCOLATE MARSHMALLOW COOKIES
~Submitted by Doe, Oliver, B.C.
Makes 3 dozen
These double chocolaty delights have a surprise inside, atop the chocolate cookie base, marshmallow peeks out under chocolate icing.
1/2 c butter, softened
1 c sugar
1 egg
1/4 c milk
1 tsp vanilla extract
1 3/4 c flour
1/3 c baking cocoa
1/2 tsp b soda
1/2 tsp salt
16 -18 lg marshmallows
Icing-
6 tbsp butter
2 tbsp cocoa
1/4 c milk
1 3/4 c icing sugar
1/2 tsp vanilla
pecan halves
In lg bowl, cream butter & sugar til light & fluffy. Beat into egg, milk & vanilla. Combine the flour, cocoa, b soda & salt. Beat into creamed mix. Drop by rounded tbspfuls 2” apart on ungreased baking sheets. Bake at 350 for 8 mins. Meanwhile, cut marshmallows in half. Press a marshmallow half cut side down onto each cookies. Bake 2 mins longer. Remove to racks to cool. For icing, combine butter, cocoa, & milk in pot. Bring to a boil, boil 1 min, stirring constantly. Cool slightly, transfer to a sm bowl. Add icing sugar & vanilla, beat well. Spread over the cooled cookies. Top each with a pecan half.
GOLDEN OATMEAL RAISIN COOKIES
~Submitted by Doe, Oliver, B.C.
Makes 4 dozen
Here’s a slightly different twist on a traditional favorite. These crisp chewy oatmeal cookies feature golden raisins & have a mild orange tang.
3/4 c butter softened
1 c br sugar
1/2 c sugar
1 egg
2 tsp water
1 tsp vanilla
3 c quick oats
2/3 c flour
2 tbsp grated orange peel
½ tsp cinn
1/2 tsp b soda
2/3 c golden raisins
In lg bowl, cream butter & sugars til light & fluffy. Beat in the egg, water & vanilla. Combine the oats, flour, orange peel, cinn, & b soda, gradually add to the creamed mix. Stir in the raisins, dough will be stiff. Drop by level tbspfuls 2” apart onto ungreased baking sheets. Bake at 350 for 12-15 mins til the edges are lightly browned. Remove to racks to cool.
CREAM CHEESE FILLED COOKIES
~Submitted by Doe, Oliver, B.C.
Makes 21/2 doz
With a cream cheese filling & chocolate topping, these rich cookies are more fancy than others. Their eye catching appeal makes them perfect for special occasions.
1/3 c butter, softened
1/3 c shortening
3/4 c sugar
1 egg
1 tsp vanilla
1 3/4 c flour
1 tsp baking powder
1/2 tsp salt
Filling-
2-3 oz pkgs cream cheese, softened
1 1/2 c icing sugar
2 tbsp flour
1 tsp vanilla
1 drop yellow food color-optional
Topping-
3/4 c semi-sweet chocolate choc chips
3 tbsp butter
In lg bowl, cream butter, shortening & sugar, til light & fluffy. Beat in egg & vanilla. Combine the flour, powder & salt, gradually add to the creamed mix. Shape into 2-12” rolls, wrap each in saran. Chill for 4 hrs or overnight. Unwrap dough, cut into 1” slices. Place 1” apart on greased baking sheets. Bake at 375 for 10-12 mins til lightly browned. Immed make an indentation in middle of each cookie using the ends of a wooden spoon handle. Remove to racks to col. In bowl, combine the filling ingred, mix well. Place 2 tspfuls in centre of each cookie. Let stand til set. Melt choc chips & butter, stir til smooth. Drizzle over cooled cookies. Store chilled.
DOUBLE PEANUT BUTTER COOKIES
~Submitted by Doe, Oliver, B.C.
Makes 20
The extra taste of peanut butter in the middle of the cookie is a delicious surprise the 1st time you bite into it.
1 1/2 c flour
1/2 c sugar
1/2 tsp b soda
1/4 tsp salt
½ c shortening
1/2 c creamy peanut butter
1/4 c light corn syrup
1 tbsp milk
Additional peanut butter
In lg bowl combine flour, sugar, b soda & salt. Cut in shortening & peanut butter til mix resembles coarse crumbs. Stir in corn syrup & milk, mix well. Shape into a 10” roll, wrap in saran. Chill 3hrs or overnight. Unwrap dough, cut into ¼” slices. Place half the slices 2” apart on ungreased baking sheet. Top each with 1/2tsp of peanut butter. Top with rem slices, seal edges with a fork. Bake at 350 for 12-14 mins til lightly browned. Cool 2 mins on sheets before taking to wire racks to cool.
SPLIT SECOND COOKIES
~Submitted by Doe, Oliver, B.C.
Makes 5
3/4 c butter, softened
2/3 c sugar
1 egg
1 tsp vanilla
2 c flour
1/2 tsp b powder
1/2 tsp salt
1/3 c raspberry jam
In lg bowl, cream butter & sugar til light & fluffy. Beat in egg & vanilla. Combine flour, b powder & salt, gradually add to creamed mix & mix well. Divide dough into 4 equal portions, shape each into a 12 inch x ¾” roll. Place 4” apart on 2 greased baking sheets. Make a ½” depression down idle of logs, fill with jam. Bake at 350 for 15-20 mins, til lightly browned. Cool for 2 mins, cut diagonally into ¾” slices. Cool 2 mins. Take to racks to cool.
CHERRY CRUNCH COOKIES
~Submitted by Doe, Oliver, B.C.
Makes 51/2 dozen
These crispy cookies make for a nice change of pace. The cornflakes give them a tasty coating.
3/4 c butter, softened
1 c sugar
2 eggs
2 tbsp milk
1 tsp vanilla
2 1/4 c flour
1 tsp b powder
1/2 tsp salt
1/2 tsp b soda
1 c chpd pecans
1 c chpd dates
1/3 c chpd maraschinos
1 3/4 c finely chopped cornflakes
30 - 34 maraschino halves
In bowl cream butter & sugar til light & fluffy. Add eggs one at a time, beating well after each addition. Add milk & vanilla, mix well. Combine flour, b powder, salt & soda, add to creamed mix. Stir in the pecans, dates & chpd cherries. Cover & chill 30 mins. Shape dough into 1” balls, roll n cornflakes. Place 2” apart on ungreased baking sheets, press a cherry half into middle of each. Bake at 350 for 14-15 mins til golden brown. Take to racks to cool.
BROWNIE ALPINE BISCOTTI
~Submitted by Doe, Oliver, B.C.
Makes 21/2 dozen
1 pkg fudge brownie mix (13x9” sz)
3/4 c almonds
1/2 c flour
3/4 tsp b powder
1 egg
3 egg whites
1 tsp almond extract
1/4 c sliced almonds, optional
3-1 oz sq white baking choc, melted, optional
In lg bowl combine dry brownie mix, grd almonds, flour & b powder, mix well. In sm bowl, whisk egg, egg whites & extract. Add to brownie mix, stir til combined. Divide dough into thirds. On greased baking sheet & using greased hands, shape each portion of dough into 7x31/2” rectangle. Bake for 24 mins. Take from oven, cool on baking sheet for 5 mins. Transfer to a cutting board with serrated knife at 45 degree angle into ¾” thick slices. Place cut side down on greased baking sheet. Bake for 6-7 mins on each side til firm. Remove to racks to cool. If desired sprinkle with sliced almonds & drizzle with white chocolate Let stand til chocolate is set.
COCONUT WASHBOARDS
~Submitted by Doe, Oliver, B.C.
Makes 9 dozen
This simple yet satisfying coconut cookie recipe has been around for generations. Pressing a fork into the top gives the look of an old-fashioned washboard.
1/2 c butter, softened
1/2 c shortening
2 c br sugar
1/4 c water
2 eggs
1/4 c water
1 tsp vanilla
4 c flour
1 1/2 tsp b powder
1/2 tsp b soda
1/4 tsp salt
1 c flaked coconut
In lg bowl, cream butter, shortening & br sugar til light & fluffy. Beat in eggs. Gradually add water & vanilla. Combine flour, b powder, b soda & salt. Add to the creamed mix, mix well. Fold in the coconut. Cover & chill 2-4 hrs. Shape into 1” balls. Place 2” apart on greased baking sheets, flatten with fingers into 21/2” x1” rectangles. Press lengthwise with floured fork. Bake at 400 for 8-10 mins or until lightly browned. Cool 2 mins before removing to rack.
CASHEW SANDWICH COOKIES
~Submitted by Doe, Oliver, B.C.
Makes 4 doz
Filled with chocolate & cashews, these cookies have melt in your mouth appeal.
1 c butter, softened
3/4 c butter
2 egg yolks
1/2 c sour cream
1 tsp vanilla
1 tsp lemon juice
3 c flour
Filling-
2 c semi-sweet chocolate chips
1/2 c butter
1-10 oz can salted cashews, finely chopped.
icing sugar-optional
In lg bowl, cream butter & sugar til light & fluffy. Beat in yolks, sour cream, vanilla & lemon juice. Add flour, mix well. Cover & chill for at least 2 hrs or til easy to handle. On floured surface, roll out dough to 1/8” thickness. Cut with a floured round 2” cutter. Place 1” apart on ungreased baking sheets. Bake at 350 for 11-13 mins til edges are lightly browned. Remove to racks to cool. For filling- Melt choc chips & butter in sm heavy pot or microwave; stir til smooth. Stir in cashews. Spread on bottom of half the cookies, top with another cookie. Dust tops with icing sugar if desired.
RAISIN FILLED COOKIES
~Submitted by Doe, Oliver, B.C.
Makes 31/2 dozen
1 c butter, softened
1 c br sugar
1 c sugar
3 eggs
2 tbsp vanilla
5 c flour
1 tsp b powder
1 tsp b soda
1/2 tsp salt
1/4 tsp nutmeg
3 tbsp buttermilk
Filling-
1 tbsp cornstarch
3 tbsp flour
1 c br sugar
2 c boiling water
1 1/2 c seedless raisins
In lg bowl, cream butter & sugars til light & fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, b powder, b soda, salt & nutmeg. Add to creamed mix alternately with buttermilk, beating well after each addition. Cover & chill til easy to handle. For Filling- In pot combine cornstarch, flour & br sugar. Stir in water til smooth. Add raisins. Bring to a boil over med heat, cook & stir for 3 mins til thickened. Cool. On floured surface, roll out dough into 1/8” thickness. Cut with floured 3” round cookie cutters. Spoon 2tsps filling on top of half the circles, & top with another circle. Pinch edges tog, cut slit in top. Place 2” apart on ungreased baking sheets. Bake at 350 for 10-13 mins til lightly browned. Remove to racks to cool.
GINGERBREAD DROPS
~Shared by Larry Holmes, Toronto, Canada
1 cup shortening
1 1/2 cups packed brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup molasses
2 eggs
1 tablespoon milk
3 1/2 cups all-purpose flour
1/2 cup raisins
1/2 cup shopped pecans or walnuts
Beat shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon and cloves. Beat until well combined. Beat in molasses, eggs and milk until combines. Beat in as much flour as you can with mixer. Stir in any remaining flour with a wooden spoon. Stir in raisons and nuts.
Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake in a 375 degree oven about 8 minutes or until bottoms are lightly browned. Cool on wire racks.\
Makes about 90.
PEANUT BLOSSOM BARS
~Shared by Larry Holmes, Toronto, Canada
3/4 cup shortening
3/4 cup peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
3 tablespoons milk
1 1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
3/4 cups chopped peanuts
48 milk chocolate kisses
Beat shortening and peanut utter in a large mixing bowl with an electric mixer on low to medium speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until well combined. Beat in eggs, milk nada vanilla until combined. Beat in as much all-purpose flour and whole wheat flour as you can. Stir in remaining flour and the peanuts.
Pat down dough into an ungreased 15 x 10 x 1-inch baking pan. Bake in a 350-degree oven about 20 minutes or until lightly browned. Remove form oven. Immediately score into 48 bars. Press once kiss gently into the centre of each bar. Cool in the pan on wire rack. Cut into bars along score lines.
Makes 48
MOCHA TRUFFLE COOKIES
~Shared by Larry Holmes, Toronto, Canada
1/2 cup butter or margarine
1/2 cup semisweet chocolate pieces
1 tablespoon instant coffee crystals
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (6 ounces)
Melt butter or margarine and the 1/2 cup chocolate pieces in a large saucepan over low heat. Remove from heat. Stir in coffee crystals; cook 5 minutes. Stir in granulated sugar, brown sugar, eggs, and vanilla. Combine flour, cocoa powder, baking powder, and salt in a medium mixing bowl. Stir in coffee mixture. Stir in the 1 cup chocolate pieces.
Drop dough be rounded tablespoons onto lightly greased cookie sheets. Bake in a 350 degree oven for 10 minutes or until tops look dry. Cool for 1 minute on cookie sheet. remove and cool on wire rack
Makes 30
STAINED GLASS WINDOW COOKIES
~Shared by Luanne, FL
1 cup butter or margarine
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
2 1/2 cups flour
crushed hard candies, sorted by colors
aluminum foil
In a large bowl, beat the butter with a hand mixer until softened. Then add the sugar and beat until fluffy. Add the milk and vanilla and blend. Gradually beat in the flour.
Form the cookies into a roll, wrap, and chill for an hour. Roll the chilled dough out on a lightly floured surface. Use a lightly floured cookie cutter to cut shapes and a small round cookie cutter to make the holes ( use a bottle cap ). Place the shapes on a foil lined cookie sheet. Add about half a teaspoon of the crushed candy to the hole.
Bake the cookies in a 375 degree oven for about 8 minutes. Let the cookies cool on the foil for about 10 minutes.
Peel off the foil.
ANGEL MACAROONS
~Shared by Marsha G., Rochester, IN
1 Pkg. (one-step) Angel Food Cake Mix
1/2 cup Water 2 cups Coconuts
1& 1/2 tsp. Almond Extract
In a mixing bowl, Beat Cake mix, water and extract on low speed for 30 seconds. Then beat on Medium speed for 1 minute. Fold in Coconut. Drop by tsp. onto a parchment lined baking sheet. Bake at 350° F. for 10-12
minutes or until set. Remove paper with cookies to wire rack to cool.
NO BAKE FUDGE CLUSTERS
~Shared by Marty B., Tell City, IN
1/2 c. cocoa
1 1/2 c. sugar
1/2 ts. salt
1/2 c. milk
1/4 c. light corn syrup
1/4 c. butter
1 ts. vanilla
2 c. oatmeal
1 c. coconut
2 Tb. peanut butter
Combine cocoa, sugar and salt in a saucepan. Add milk and syrup. Cook over medium
heat stirring until sugar is dissolved. Continue cooking and stirring occasionally until syrup
dropped in cold water forms a soft ball.(236 degrees) Remove from heat and stir in butter, vanilla, oatmeal, coconut and peanut butter. Drop by teaspoonfuls on wax paper.
RICE KRISPIES BALLS
~Shared by Marty B., Tell City, IN
1 lb. powdered sugar
2 c. peanut butter, crunchy
1/2 c. margarine, melted
3 1/2 c. Rice Krispies
8 oz. chocolate bar (Hershey's)
6 oz. pkge chocolate chips
1/2 bar paraffin wax
Mix powered sugar, peanut butter, margarine and cereal. Form into small balls. Chill at least 4 hours. Melt remaining ingredient in a double boiler. Stick toothpick into balls and dip in chocolate mixture. Place on wax paper to chill.
GOODY BARS
~Shared by Marty B., Tell City, IN
1 c. crunchy peanut butter
12 oz. pkge. chocolate chips
1 c. peanuts
2 c. mini marshmallows
1 c. cornflakes
Melt together peanut butter and chips in a double boiler or microwave. Stir in peanuts, marshmallows and corn flakes. Pour into a 9x13" buttered pan. Cool and cut into squares.
PISTACHIO COOKIES
~Shared by Marty B., Tell City, IN
4 oz. box instant pistachio pudding
1 box white cake mix 1/2 c. oil
1/2 c. chocolate chips
2 eggs
1/2 c. chopped pecans
Combine all and drop by teaspoonfuls onto a greased cookie sheet. Bake in a 350* oven for 10-12 minutes.
NO BAKE BARS
~Shared by Marty B., Tell City, IN
2 eggs beaten
3/4 c. butter or margarine
1 c. sugar
2 c. graham cracker crumbs
1/2 c. coconut
1/4 c. nuts
2 c. mini marshmallows
6 oz. butterscotch chips
3 Tb. peanut butter
Beat eggs, sugar and margarine for 2 minutes. Cool and add graham crackers, coconut, nuts and marshmallows. Press
into a 9x13" pan. Top with butterscotch chips melted with peanut butter. Spread over bars and refrigerate.
BESSIE'S SUGAR COOKIES
~Submitted by Pam, Swanton, OH
Maggie, Here are my very favorite cookie recipes in honor of our friend, Linda. I have her photo on my desk, in the frame she gave me, and I see her smiling face whenever I sit at my computer.
It wouldn't matter when we would appear in Grandma's kitchen, her cookie jar always had her best sugar cookies, until we left. Mom says Pam is the only one who can make them like Grandma because she "crooks her little finger just right!" The real secret is to take your time. Elizabeth* is learning to make these to keep up Grandma's tradition.
BLEND (in a large bowl):
3 eggs
2 cups sugar
1 teaspoon vanilla
1/2 cup buttermilk (buttermilk should be a few weeks old, not fresh)
MIX (in a separate bowl):
1/2 cup buttermilk
1 heaping teaspoon cream of tartar
1 heaping teaspoon baking soda
Stir mix vigorously until foamy, then add mix to blended ingredients.
Add 2 cups softened Crisco shortening (DO NOT SUBSTITUTE OIL FOR SHORTENING!!!!!!) and 4 to 5 cups Gold Medal Unbleached Flour. Stir until thoroughly mixed. Cover and refrigerate overnight or for several hours. (Dough should be very soft before refrigeration).
Roll out dough to desired thickness (about 1/4 to 1/2 inch). Cut out shapes and place on ungreased cookie sheet and bake for 8 to 10 minutes at
350 F. Done Bessie's way, the cookies are soft. Pam often overcooks several as Bill prefers them crispy.
You may serve the cookies plain or ice them with powdered sugar icing.
Makes approximately 10 dozen cookies.
*Pam and Bill’s daughter
PEANUT BUTTER COOKIES
~Submitted by Pam, Swanton, OH
Bill and John remember when Aunt Trudy* used to make these and they'd get them hot out of the oven!
BLEND: 1/2 cup butter, 1/2 cup peanut butter (Pam prefers smooth, Bill prefers chunky, you choose), 1/2 cup sugar, 1/2 brown sugar, and 1 egg. When this mixture becomes smooth, ADD: 1 and 1/4 cup sifted flour, 1/2 teaspoon baking powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt. Blend well.
Chill if desired. (Works easier if you do) Roll dough into walnut sized balls and place 3" apart on a lightly greased cookie sheet. Flatten balls with a fork.
Bake at 350 F. for 10 to 12 minutes. Cool and store those that don't get eaten right away.
HOLIDAY RED RASPBERRY CHOCOLATE BARS
~Shared by Pat, Minden, NV
Just made these yesterday and had them last night...OH boy were they good!
2-1/2 cups all-purpose flour
1 cup sugar
3/4 cup finely chopped pecans (I left these out)
1 egg, beaten
1 cup (2 sticks) cold butter or margarine
1 jar (12 ounces) seedless red raspberry jam (can use any flavor jam)
1-2/3 cups Hershey's Milk Chocolate Chips, Hershey's Special Dark Chocolate Chips (I used these, very good) Hershey's Semi-Sweet Chocolate Chips or Hershey's Mini Kisses Milk Chocolates
Hear oven to 350 degrees. Grease a 13x9x2-inch baking pan. Stir together flour, sugar, pecans and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1-1/2 cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam to soften (I put it in the microwave for 1 minute, stirring every 20 seconds); carefully spread over crumb mixture in pan. Sprinkle with chocolate chips. Crumble reserve crumb mixture evenly over top. Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
Source: Hershey's Holiday Favorites 2008
CHOCOLATE CHUNK-WHITE CHOCOLATE CHIP COOKIES
~Shared by Pat, Minden, NV
These without a doubt are the BEST Chocolate Chip cookies I have ever had!
3/4 cup firmly packed brown sugar
3/4 cup butter or margarine
2 eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup chocolate chunks
1-10-ounce package vanilla chips
1/4 cup chopped walnuts
In a large bowl soften the brown sugar and butter in the microwave for 1 minute on high. Add the eggs and vanilla, and mix will. Add the flour and baking soda and mix will. Fold in the chocolate chunks, vanilla chips. and walnuts. Drop by well-rounded teaspoonfuls onto an ungreased insulated cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes or until slightly brown on top.
Source: Specialties of the House - a Country Inn and Bed & Breakfast Cookbook
ROCKY ROAD TASTY TEAM TREATS
~Shared by Pat, Minden, NV
I will be trying these real soon.
1-1/2 cups finely crushed thin pretzels or pretzel sticks
3/4 cup (1-1/2 sticks) butter or margarine, melted
1 can (14-ounces) sweetened condensed milk (not evaporated milk)
1-3/4 cups (10-ounce package) Hershey's Mini Kisses Milk Chocolates
3 cups miniature marshmallows
1-1/3 cups coarsely chopped pecans or pecan pieces
Heat oven to 350 degrees. Grease bottom and sides of a 13x9x2-inch baking pan. Combine pretzels and melted butter in small bowl; press evenly onto bottom of prepared pan. Spread sweetened condensed milk evenly over pretzel layer; layer evenly with chocolates, marshmallows and pecans in order. Press down firmly on pecans. Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.
Source: Hershey's Holiday Favorites 2008
CHERRY CHRISTMAS BALLS
~Shared by Pat, Merritt Island, FL
(4 dozen)
1 C. soft butter
1/4 C. confectioner sugar
2 C. sifted flour
1 C. ground almonds
1 tsp. almond extract
candied or jar cherries
Cream together. Roll teaspoon of dough into a ball and press cherry in middle.
Cover completely. Bake on greased cookie sheet 30 minutes at 325 degrees.
*Roll in granulated sugar before cooling.*
Pat’s Notes: I preferred them rolled in powdered sugar. If using powdered sugar, let them cool a little.
DEATH BY CHOCOLATE COOKIES
~Shared by Pat, Merritt Island, FL
(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 oven 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 good. Try coarse chopping chocolate at room temperature, then refrigerate until cold.
*You can now buy chocolate chunks and eliminate the chopping. Use scant 2 C nut or less. Bake 12 minutes only.
Source: Bon Appetite 2/2000 (Bakers Chocolate)
CHERRY WALNUT BARS
~Shared by Pat, Merritt Island, FL
Maraschino cherry juice tints the topping a pretty pink that's perfect for holidays and not too much work.
Prep: 35 min. Baking: 25 min.
1 6-oz. jar maraschino cherries
2-1/4 C all-purpose flour
1/2 C granulated sugar
1 C butter, softened
3 eggs
1-1/2 C packed brown sugar
3/4 tsp. baking powder
3/4 tsp. salt
3/4 tsp. vanilla
1/2 C chopped walnuts
2 C sifted powdered sugar
2 Tbsp. butter, softened
Drain maraschino cherries, reserving 1/4 cup liquid. Chop cherries. Set aside. Lightly grease a 13x9x2-inch baking pan; set aside.
In a large bowl, combine flour and granulated sugar. Using a pastry blender, cut in the 1 cup butter until crumbly. Press into prepared pan. Bake in a 350 degree F oven for 20 minutes.
Meanwhile, in a medium bowl, stir together the eggs, brown sugar, baking powder, salt, and vanilla. Stir in cherries and walnuts. Spoon on top of baked crust. Bake for 25 minutes more. Cool on wire rack.
In a small bowl, stir together the powdered sugar, the 2 table-spoons butter, and enough of the reserved cherry liquid (3 to 4 tablespoons) to make icing of spreading consistency. Spread or pipe over bars.
Makes about 48 bars.
COWBOY COOKIES
~Submitted by Rita, Niceville, FL
2 cups flour
1 teaspoon soda
½ teaspoon salt
½ teaspoon baking powder
1 cup Crisco
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups oatmeal
1 teaspoon vanilla extract
1 cup pecans
1 cup coconut
1 cup chocolate chips
For a nuttier flavor add 1 teaspoon Almond flavoring.
Cream the Crisco and sugar, add egg and cream. Stir in flour, soda, salt and baking soda, oatmeal, nuts, coconut, and chocolate chips. Mixture will be very stiff.
Use a spoon to drop in tablespoon size balls. DO NOT PACK TIGHTLY OR ROLL.
Bake on ungreased cookie sheet for 15 minutes at 350 degrees.
FUDGY BUTTONS
~Shared by Treva, NC
2 Tbsp. butter
1 & 1/2 tsp. baking cocoa
1/2 cup confectioners sugar
1/2 tsp. milk
2 Tbsp. creamy peanut butter
In a small saucepan, melt the butter, remove from heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth.
Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1 inch
patties. (Much like thin mints.) Refrigerate until serving.
Yield: about 1 & 1/2 dozen
THE BEST SOFT CUT OUT COOKIES
~Shared by Treva, NC
1/2 cup buttermilk
1 cup butter
2 eggs
5 cups flour
1 & 1/2 cups sugar
1 tsp baking soda
2 tsp baking powder
1 tsp vanilla
Combine butter, sugar, eggs, and vanilla.
Stir buttermilk and dry ingredients.
Chill dough about 2 hours or overnight is good, too.
Roll on a floured board.
For a nice, puffy cookie do not roll too thin. Roll about 1/4 to 1/2 inch thick.
Bake at 375 on a greased sheet for 8 minutes, till set, but not brown.
Frosting For Cut Out Cookies
1 pound powdered sugar
1 cup shortening
1 tbsp flour
dash of salt
1/4 cup milk
1 tsp vanilla
1 Tbs butter
1/4 tsp cream of tartar
Beat with mixer till smooth and fluffy.
I set mixer for 6 minutes and it is perfect.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
~Shared by Treva, NC
Yield: 40 cookies
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1/3 cup peanut butter
- 1/3 cup 2% milk
- 1/4 cup soft butter
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1/3 cup chocolate chips
- 1/4 cup raisins
Preheat oven to 350 degrees F. Spray baking sheets with nonstick vegetable spray.
In large bowl or food processor, beat together brown and granulated sugars, peanut butter, milk, butter, egg and vanilla until well
blended. Combine all-purpose and whole what flours and baking soda; add to bowl and mix just until incorporated. Do not over-mix. Stir in chocolate chips and raisins.
Drop by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake for 12 to 15 minutes or until browned
Nutritional Information Per Serving: Calories: 70;
Carbohydrate: 10 g; Fiber: 1 g; Protein: 1 g; Fat: 3 g;
Sodium: 51 mg; Cholesterol: 6 mg
Diabetic Exchanges: 2/3 Other Carbohydrate; 1/2 Fat
PECAN PIE BARS
~Shared by Treva, NC
These bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings... I always come home with an empty pan.
* 2 cups all-purpose flour
* 1/2 cup confectioners' sugar
* 1 cup butter, softened
* 1 can (14 ounces) sweetened condensed milk
* 1 egg
* 1 teaspoon vanilla extract
* Pinch salt
* 1 package (10 ounces) English toffee bits or 1 package (7-1/2 ounces) almond brickle chips
* 1 cup chopped pecans
In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13-in. X 9-in. Baking dish. Bake at 350° for 15 minutes.
Meanwhile, in large mixing bowl, beat the milk, egg, vanilla and salt until smooth. Stir in toffee chips and pecans; spread evenly over baked crust.
Bake for 20-25 minutes longer or until lightly browned. Cool. Cover and chill; cut into bars. Store in refrigerator.
Yield: 4 dozen.
RAGGED ROBIN COOKIES
~Shared by Treva, NC
Got this from a friend; don't ask me where the name comes from; I don't know. LOL
2 egg whites
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1/2 pound dates, chopped
1/2 cup glazed cherries
1 cup walnuts
2 cups corn flakes
1/2 cup granulated sugar
Beat egg whites until stiff. Add vanilla and salt. Combine dates, cherries, walnuts, cornflakes and sugar. Add to egg white mixture. Drop by teaspoonfuls onto a greased baking sheet. Bake in a 325° f. preheated oven for 15 minutes.
CARAMEL BARS
~Shared by Treva, NC
Yields: 24 servings
Prep Time: 20 Minutes
Cook Time: 12 Minutes
Ready In: 35 Minutes
"Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts! "
32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
2. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
3. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
4. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.
NONNIE'S BUTTERSCOTCH REFRIGERATOR COOKIES
TNT
~Shared by Linda H., Rosharon, TX
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
1 c. chopped nuts
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.
EGG NOG COOKIES
~Shared by Linda H., Rosharon, TX
2 1/4 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 and 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 tsp pure vanilla extract
2 large egg yolks
1 Tbsp ground nutmeg
Preheat oven to 300 degrees. Combine flour, baking powder, cinnamon, and nutmeg. Mix well with wire whisk and set aside.
Cream sugar and butter with electric mixer until forms a grainy paste. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined -- do not over mix!
Drop by rounded teaspoonfuls onto un-greased baking sheets -- 1 " apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown -- transfer to cool, flat surface immediately.
RAISINETS OATMEAL BARS
~Shared by Linda H., Rosharon, TX
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup firmly packed brown sugar
3/4 cup butter or margarine, softened
1 1/2 teaspoons vanilla extract
1 large egg
1 (14-ounce) package Raisinets (Milk Chocolate-Covered Raisins)
1 3/4 cups quick or old-fashioned oats, divided
PREHEAT oven to 350°F. Grease a 13 x 9-inch baking pan.
COMBINE flour, baking soda, cinnamon and salt in a small bowl. Beat sugar, butter and vanilla extract in a large mixing bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Raisinets and 1½ cups oats. Spread into prepared baking pan. Sprinkle with remaining oats.
BAKE for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.
Makes 24.
S'MORE BROWNIES
~Shared by Linda H., Rosharon, TX
BASE:
3/4 cup fine graham-cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
BROWNIE LAYER:
1 stick butter or margarine, softened
2 oz. unsweetened chocolate
1 cup sugar
2 eggs
1/2 tsp. vanilla extract
1/2 cup flour
3 oz. milk chocolate, finely chopped, or 1/2 cup milk chocolate chips
TOPPING:
1-1/2 cups mini-marshmallows
Heat oven to 350. Line an 8" square pan with a double thickness foil, letting ends extend above pan on 2 sides. Lightly grease foil in pan.
Base: In a small bowl mix base ingredients until blended. Press evenly over bottom of lined pan.
Brownie Layer: Melt butter and unsweetened chocolate in a large bowl in microwave or medium-size saucepan over low heat. Stir until blended. Off heat, whisk in sugar then eggs and vanilla. Stir in flour just until blended. Spread batter evenly over crumb mixture. Bake 22-25 minutes until a pick inserted in center comes out with a moist crumb. Sprinkle milk chocolate over warm brownie and let stand 5 minutes until chocolate melts. Spread evenly.
Topping: While brownie is still warm, sprinkle marshmallows evenly over top, covering the milk chocolate completely. Broil 5-6" from heat source, 20-30 seconds or until golden brown. Cool in pan on wire rack. Lift foil by ends onto cutting board. Cut brownie in bars using a lightly oiled knife to prevent marshmallows from sticking.
Makes 12.
Source: Woman's Day, 3/14/95
SYMPHONY BROWNIES
~Shared by Linda H., Rosharon, TX
Rich, rich, rich but TNT
1 (17.6-ounce) package brownie mix with walnuts
Vegetable oil cooking spray
3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
Source: Paula Deen
EGGNOG CHEESECAKE BARS
~Shared by Linda H., Rosharon, TX
36 servings
Crust:
1/3 cup sugar
1/2 cup butter, softened
1 1/2 cups all-purpose flour
1/2 teaspoon ground nutmeg
Filling:
1/2 cup sugar
1/2 cup eggnog, or FF Half & Half
2 8 ounce packages cream cheese, softened
3 eggs
1 tablespoon all-purpose flour
1/8 teaspoon ground nutmeg
Heat oven to 350°. Combine 1/3 cup sugar and butter in large bowl. Beat at medium speed until creamy. Reduce speed to low; add 1 1/2 cups flour and 1/2 teaspoon nutmeg. Beat until well mixed. (Mixture will be crumbly.)
Press crust mixture onto bottom of ungreased 13x9-inch baking pan. Bake for 15 to 17 minutes. Meanwhile, combine all filling ingredients except nutmeg in same bowl. Beat at medium speed, scraping bowl often, until mixture is creamy. Spread filling over hot, partially baked crust; sprinkle with 1/8 teaspoon nutmeg. continue baking for 28 to 33 minutes or until set. Cool completely. Cut into bars with wet knife. Store refrigerated.
Nutrition Facts: (1 bar) Calories 120, Fat 8g, Cholesterol 40mg, Sodium 65mg, Carbohydrates 10g, Dietary Fiber 0g, Protein 2g.
Source: Land O Lakes.com
DYING FOR CHOCOLATE
~Shared by Linda H., Rosharon, TX
1 lb plus 12 ounces semisweet chocolate chips (I like Hershey's)
6 ounces unsweetened chocolate
1 lb unsalted butter
6 extra large eggs
3 Tbsp instant coffee granules
2 Tbsp pure vanilla extract
2 1/2 cups sugar
1 1/4 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
3 cups chopped walnuts (optional)
Preheat oven to 350°. Butter and flour a 12" x 18" x 1" baking sheet.
Melt together the butter, 1 pound of chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture in the egg mixture and allow to cool to room temperature.
Mix together the flour, baking powder and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add to the chocolate batter. Pour into baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake. Allow to cool, refrigerate and cut into large squares.
(Of course I never wait and the brownies sometimes crumble some, but who cares? They're great hot from the oven, but if you're serving others, put them in the refrigerator before you cut them).
ITALIAN BISCOTTI
~Shared by Linda H., Rosharon, TX
This is the best Basic sweet Biscotti recipe I have ever found! I make this instead of Christmas cookies.
3/4 lb. butter- 3 sticks
1 ¾ C sugar
6 eggs
1 tsp almond extract (2 if using apricots)
2 tsp vanilla (1 if using apricots)
½ tsp salt
2 tsp baking powder
½ lb nuts, chopped fine
2 pkg dried Cherries and Golden Raisins or dried Apricots
6 C. flour (bread flour is best but all purpose will do)
Melt butter and mix with sugar. Add eggs, and flavorings. Shape into 4 logs. Make indentation down the middle with side of hand. Bake at 350 degrees for 25 minutes. Cut diagonally into slices and bake for 10 minutes more.
Chocolate Biscotti
Use Italian Biscotti recipe but substitute 1 cup of cocoa for 1 cup or an equal amount of flour and add chocolate chips. Do not add fruit. Can add toasted Hazelnuts or walnuts.
Cinnamon and Sugar Biscotti
Use the Italian Biscotti recipe. Leave out the fruit. Add 1 Tbsp of Cinnamon to dough. Before baking, brush logs with beaten egg. Before second baking, sprinkle with cinnamon and sugar on cut side.
Apricot Biscotti
Substitute dried apricots for the Cherries and Goldens in Italian Biscotti recipe above. Can also add almonds.
Peanut Butter Biscotti
Replace 1 c of butter with Peanut Butter and add chopped peanuts instead of Cherries and Goldens in Italian Biscotti recipe above.
CHRISTMAS SNOWBALL COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2 c. flour
1/2 tsp. salt
Mix and set aside above ingredients.
Blend:
3/4 c. butter
1/2 c. sugar
2 tsp. vanilla
Beat in 1 egg. Stir in dry ingredients.
Add:
1 (8 oz.) pkg. semi sweet chocolate bits
1 c. chopped nuts
Shape in 1" balls. Bake 15 to 20 minutes at 350 degrees on an ungreased cookie sheet. Cool and roll in powdered sugar. Freeze well.
MOCHA WALNUT CHRISTMAS COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
12 oz. pkg. Nestle Toll House semi-sweet morsels, divided
2 tbsp. instant coffee
2 tsp. boiling water
1 1/4 c. all purpose flour
3/4 tsp. soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 egg
1/2 c. chopped walnuts
Preheat oven to 350 degrees. Melt over hot (not boiling water), 1/2 cup chocolate morsels. Stir until smooth and cool to room temperature. In small cup, dissolve coffee in boiling water and set aside. In small bowl, combine flour, soda, and salt. Set aside. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted chocolate morsels. Mix well. Then gradually add flour mixture. Stir in the remaining chocolate morsels and walnuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets; cool completely.
Yield: about 24 three inch cookies.
CHRISTMAS FRUITCAKE COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 c. margarine
1 1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 (8 oz.) pkg. each candied red & green cherries, cut in quarters
1 (8 oz.) pkg. pitted dates, chopped
2 c. pecans, chopped
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; gradually add to creamed mixture, beating well after each addition. Stir in remaining ingredients. Batter will be stiff. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 13 minutes or until lightly browned. Cool for 1 minute; remove cookies to wire racks and cool
completely.
CHRISTMAS CAKE COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2 lbs. Dates
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/2 lb. shelled almonds
1/2 lb. Brazil nuts
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. butter or margarine
1 1/2 c. sugar
2 eggs
Chop almonds and toast until golden brown. Cream butter and gradually add sugar, then beat in eggs thoroughly. Stir in dry ingredients, fruit and nuts. Drop by teaspoon onto ungreased cookie sheet and bake 10 minutes, about 325 degrees for 35 minutes. Don't over bake.
EASY CHOCOLATE CHRISTMAS COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 can condensed milk
12 oz. pkg. chocolate chips
3/4 stick butter
Vanilla
Melt above over boiling water.
Add:
1 1/4 c. flour
1/2 tsp. baking powder
1/ tsp. salt
Stir well. Add 1 cup chopped pecans. Drop by tablespoons onto cookie sheet. Bake at 350 degrees for 10 minutes.
CHRISTMAS FUDGE COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 can Eagle Brand milk
2 tsp. butter
6 oz. chocolate chips
1 c. flour
1 c. nuts
1 tsp. vanilla
Melt chocolate chips and butter on low heat. Stir and add Eagle Brand milk, flour, nuts and vanilla. Cool -- spoon by teaspoon on greased pan. Bake at 325 degrees for 10-12 minutes.
OATMEAL TOFFEE COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
3/4 cup butter, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
2 cups toffee baking bits
Preheat oven to 300 F. Line cookie sheets with parchment paper. In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the chopped candy bar pieces.
Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.
BLACK-AND-WHITE CAKE COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
We call these Half Moons.
Cookies:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup applesauce
1 cup granulated sugar
1/4 cup butter, softened
1 1/2 teaspoons vanilla extract
2 large egg whites
Frosting:
1 1/2 cups powdered sugar, divided
3 tablespoons 2% reduced-fat milk, divided
1/4 teaspoon almond extract
2 tablespoons unsweetened cocoa
Preheat oven to 375°.
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
Place applesauce in a fine sieve; let stand 15 minutes.
Combine drained applesauce, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Beat in vanilla and egg whites. Add flour mixture; beat at low speed until blended.
Drop dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375° for 10 minutes or until set (not browned). Cool on pans 2 minutes or until firm. Remove from pans; cool completely on wire racks.
To prepare frosting, combine 3/4 cup powdered sugar, 1 tablespoon milk, and almond extract in a bowl, stirring well with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon white frosting over half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.
Combine 3/4 cup powdered sugar and cocoa in a bowl. Gradually add 2 tablespoons milk, stirring with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon chocolate frosting over other half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.
Yield: 2 dozen cookies (serving size: 1 cookie)
CALORIES 106 (17% from fat); FAT 2g (sat 1.2g,mono 0.6g,poly 0.1g); PROTEIN 1.3g; CHOLESTEROL 5mg; CALCIUM 14mg; SODIUM 100mg; FIBER 0.4g; IRON 0.4mg; CARBOHYDRATE 21.4g
Source: Cooking Light, SEPTEMBER 2002
SCHOOL CAFETERIA BUTTER COOKIES
~Shared by Johnny, LA
2 sticks (1 cup) softened butter
2/3 cup white sugar
2 cups plus 2 tablespoons all-purpose flour
2 tsp vanilla extract
Heat oven to 350 degrees F.
Cream butter and sugar until fluffy. Add vanilla extract. Mix in flour in small increments. Roll dough into balls; Flatten on ungreased cookie sheets. Bake until golden brown.
Makes about 1 1/2 dozen.
RICOTTA CHEESE SUGAR COOKIES
~Shared by Johnny, LA
1 cup softened butter2 cups sugar
1 (16-oz) carton full-fat ricotta cheese
2 eggs
3 teaspoons vanilla (the kind from Mexico is best)
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon zest
4 cups flour
For the glaze:
1 cup powdered sugar
milk
2 drops almond extract (optional)
sprinkles
Preheat oven to 350. Mix cookie ingredients to form a sticky dough. Drop by teaspoonfuls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown (the tops will stay white). Transfer to wire racks to cool. To make the glaze, stir milk a few drops at a time, along with the almond extract if desired, into the powdered sugar in a saucepan. Stir over low heat to create a glaze. Drizzle over cooled cookies and top with colored sprinkles.
Makes 3-4 dozen cookies.
PIGNOLI COOKIES
~Shared by Johnny, LA
1 pound of almonds, ground in the food processor
2 sticks pure, unsalted butter at room temperature
½ cup sugar
1 teaspoon vanilla
pinch of salt
2 cups flour
1 cup pignoli (pine nuts), chopped
powdered sugar
Cream the butter and sugar together until soft. Blend in the ground almonds, salt, vanilla and flour. Roll into little cigar-shaped pieces about a half-inch thick. Roll these in the chopped pine nuts and bend them into a half-moon shape. Place these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents should not be browned. Cool about 5 minutes, then dust with powdered sugar.
NO-BAKE CHOCOLATE OATMEAL COOKIES
~Shared by Johnny, LA
1 stick margarine
1/2 cup milk
2 cups sugar
1 cup chocolate chips
3-4 tablespoons peanut butter, optional
3 cups oatmeal
1 teaspoon vanilla extract
Place chocolate chips, peanut butter (if used), oatmeal, and vanilla in a large mixing bowl. Combine the margarine, milk, and sugar in a saucepan; bring to a rolling boil. Boil for 1 minute. Combine the hot mixture with the oatmeal mixture; stir well. Drop by spoonfuls onto wax paper.
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VEGAN CRANBERRY-ORANGE-NUT COOKIES
~Shared by Ann, FL
INGREDIENTS
1 1/2 cups whole-wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup chopped dried cranberries
1 cup plus 3 tablespoons organic sugar, divided
1/2 cup smooth, unsweetened applesauce
1/4 cup light vegetable oil
1 tablespoon freshly grated orange zest
3 tablespoons orange juice
1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
2. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
3. Preheat oven to 350°F. Line a baking sheet with parchment paper.
4. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
5. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
Yield: 2 1/2 dozen cookies.
Nutrition per cookie: 102 calories; 5 g fat (0 g saturated fat, 1g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium.
1 Carbohydrate Servings
Exchanges: 1 other carbohydrate, 1 fat
Source: EatingWell
PUMPKIN SPICE DESSERT BARS
~Shared by Maggie, TX
Ingredients:
1 cup Original Bisquick mix
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/4 cup butter or margarine (firm)
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (12 ounces) evaporated milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Spiced Whipped Cream (below)
Directions:
Heat oven to 350 degrees. Mix Bisquick, oats, 1/2 cup brown sugar and 1/4 cup butter until crumbly. Press in ungreased
rectangular pan, 13x9x2 inches. Bake 10 minutes; cool slightly.
Beat pumpkin, milk, eggs, granulated sugar, salt and pie spice; pour over baked layer. Bake 20 minutes. Mix pecans, 1/2 cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling.
Bake 15 to 20 minutes longer or until filling is set. Cool completely. Serve with Spiced Whipped Cream. Refrigerate any remaining dessert.
Spiced Whipped Cream:
1 cup whipping (heavy) cream
1 tablespoon sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Beat whipping cream in chilled small bowl on high speed until soft peaks form. Beat in sugar, orange peel and cinnamon until stiff peaks form.
Recipe makes 12 servings
1 Serving: Calories 375 (Calories from Fat 170), Fat 19g (Saturated 7g), Cholesterol 60mg; Sodium 400mg, Potassium 300mg, Carbohydrate 47g (Dietary Fiber 2g), Protein 6g
Source: BellyBytes.com
EASY GRAHAM CRACKER BROWNIES
~Shared by Maggie, TX
I had made graham cracker brownies with chocolate chips before, but I decided to omit the chips and add sunflower nuts and raisins instead. I now prefer these without the chips. The nuts and raisins give this brownie a unique and wonderful taste, as well as making them healthier.
*This recipe won a blue ribbon at the city fair for the original recipe category.
2 cups graham cracker crumbs (approx. 32 squares). I like to use chocolate graham crackers.
1 can (14 oz.) sweetened condensed milk
1 tsp. baking powder
3/4 cup sunflower seeds
3/4 cup raisins
1/2 cup chocolate or white chips (optional)
Combine the graham cracker crumbs with the sweetened condensed milk. Stir in the nuts and raisins, and chips, if desired. (The batter will be very thick.) Put batter into a 9-inch square baking pan and bake for about 20-25 minutes at 350 or for about 6 minutes on high in the microwave. (Microwaves vary so watch the brownies carefully. Rotate about halfway through the cooking time.)
If using regular graham crackers and you are baking in the oven, watch for the brownies to turn golden brown.
*Note: To make these lower fat, use low-fat graham cracker crumbs, fat-free sweetened condensed milk and less sunflower seeds.
Source: AllHomemadeCookies.com
HEALTHY CHOCOLATE CHIP COOKIES
~Shared by Maggie, TX
Although this recipe for chewy chocolate chip cookies isn't low fat, the fat you'll find in it is the heart-healthy omega 3 kind, from walnuts and ground flaxseed meal. Big dark (60% cacao or great) chocolate chips make these chocolate chip cookies sweet. Tofu, whole wheat pastry flour, nuts and flaxseed meal make them healthy.
1-1/2 cups whole wheat pastry flour
3/4 tsp. baking powder
1/2 tsp. salt
4 oz. dark chocolate chips, such as Ghirardelli 60% cacao
1/2 cup chopped walnuts
6 oz. lite silken tofu
1 egg
2/3 cup sugar
1/4 cup canola oil
3/4 cup ground flaxseed meal
1 tsp. vanilla extract
Preheat oven to 400 degrees. Line cookie sheets with a silpat mat or parchment paper. Whisk flour, baking powder and salt together in a large bowl. Stir in chocolate chips and walnuts. In a blender, combine tofu, egg, sugar, oil, flaxseed meal and vanilla until smooth. Pour into dry ingredients, mixing until combined. Drop by rounded spoonfuls onto prepared cookie sheets. bake 10-12 minutes until lightly browned.
Makes 30 cookies.
Per cookie: 119 calories 7 g fat (1 g saturated), 7 mg cholesterol, 13 g carbohydrate, 2 g fiber, 3 g protein, 0% Vitamin A, 0% Vitamin C, 3% calcium, 4% iron
Source: Suite101
OLD-FASHIONED HERMITS
~Shared by Maggie, TX
Yield: 28 cookies (serving size: 1 cookie)
Ingredients:
1/3 cup margarine, softened
2/3 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup unsweetened apple juice
Vegetable cooking spray
28 raisins
Preparation:
Cream margarine; gradually add brown sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg and flavorings, beating well.
Combine flour and next 5 ingredients, mixing well. Add to creamed mixture alternately with apple juice, beginning and ending with flour mixture, mixing well after each addition.
Drop dough by heaping tablespoonfuls 2 inches apart onto cookie sheets coated with cooking spray. Press a raisin in center of each cookie. Bake at 325 degrees for 20 minutes. Cool slightly on cookie sheets. Remove to wire racks to cool completely.
Nutritional Information
Calories:63 (34% from fat)
Fat:2.4g
Protein:0.9g
Carbohydrate:9.3g
Cholesterol:7mg
Sodium:29mg
Calcium:21mg
Source: Cooking Light, October 1994
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FRUIT AND COCONUT BITES
~Shared by Mary S., Nashville, TN
Yield: 5 dozen cookies (1 per serving)
INGREDIENTS
- 2 cups mixed dried fruit or fruit bits
- 1 cup golden raisins
- 1 cup dark raisins
- 3/4 cup flaked coconut
- 1/2 cup wheat germ or crushed reduced-fat granola
- 2 teaspoons finely grated orange, or lemon, rind
- 2-3 tablespoons honey
- 2-3 tablespoons orange juice
- 1/2 cup chopped almonds
- 1/2 teaspoon salt
- Crushed reduced-fat granola or toasted coconut
DIRECTIONS
Process dried fruit, raisins, and coconut in food processor until very finely chopped, using pulse technique, or chop fruit and raisins very finely by hand. Combine fruit with remaining ingredients, except granola, mixing until well blended.
Roll fruit mixture into scant 1-inch balls; roll in granola or coconut. Store in airtight containers.
Nutritional Information Per Serving (1 cookie): Calories: 47, Fat: 0.9 g, Saturated Fat: 0.3 g, Sodium: 21 mg, Protein: 0.8 g, Carbohydrate: 9.2 g, Cholesterol: 0 mg
Diabetic Exchanges: 1/2 Fruit
Source: "1,001 Delicious Desserts For People with Diabetes"
LEMON-ALMOND BISCOTTI
~Shared by Mary S., Nashville, TN
Yield: Makes about 3 dozen
INGREDIENTS
- 1-3/4 cups all-purpose flour
- 3/4 cup granulated sugar (or Splenda for Baking)
- 1 tablespoon baking powder
- 2 tablespoons finely grated lemon zest
- 3/4 cup coarsely chopped almonds
- 2 eggs
- 1/3 cup olive oil
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
DIRECTIONS
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or spray with nonstick cooking spray.
In a bowl, mix together flour, sugar (or Splenda), baking powder, lemon zest and almonds. Make a well in the center.
In another bowl, whisk eggs, oil, vanilla, and almond extract. Pour into well and mix until a soft, sticky dough forms.
Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes.
Cool on sheet for 5 minutes, then cut into slices 1/2 inch thick. Return to sheet and bake for 10 minutes. Turn slices over and bake for 10 minutes more. Immediately transfer to wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 78, Carbohydrate: 10 g, Fiber: 1 g, Protein: 2 g, Fat: 4 g, Sodium: 24 mg, Cholesterol: 12 mg
Diabetic Exchanges: 1/2 Starch, 1/2 Fat
Source: "America's Everyday Diabetes Cookbook"
BUTTERSCOTCH CHIP SPICE COOKIES
~Shared by Mary S., Nashville, TN
Yield: 48 cookies
INGREDIENTS
- 1 (18.25 ounce) box spice cake mix
- 2 tablespoons margarine, softened
- 2 tablespoons water
- 1 large egg
- 2 egg whites
- 1 cup quick-cooking oats
- 1 cup butterscotch chips
DIRECTIONS
Preheat oven to 350 degrees F.
In a large mixing bowl, combine cake mix, margarine, water, egg, and egg whites. Using an electric mixer, beat on medium speed until blended. Add oats and beat until well blended.
Stir in chips. Drop by rounded tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake 8 minutes or until a few air bubbles begin to appear on top of the cookies. (The cookies will not appear to be done; they will continue cooking as they cool.) Carefully remove cookies with a flat spatula and cool completely on wire rack.
Nutritional Information Per Serving (1 cookie): Calories: 82, Fat: 3 g, Cholesterol: 4 mg, Sodium: 82 mg, Carbohydrate: 13 g, Dietary Fiber: 0 g, Sugars: 8 g, Protein: 1 g
Diabetic Exchanges: 1/2 Fat, 1 Carbohydrate
Source: "Quick and Easy Low-Carb Cooking"
PEANUT BUTTER CHOCOLATE CHIP COOKIES
~Shared by Mary S., Nashville, TN
Yield: 40 cookies
INGREDIENTS
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1/3 cup peanut butter
- 1/3 cup 2% milk
- 1/4 cup soft margarine
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1/3 cup chocolate chips
- 1/4 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F. Spray baking sheets with nonstick vegetable spray.
In large bowl or food processor, beat together brown and granulated sugars, peanut butter, milk, margarine, egg and vanilla until well blended.
Combine all-purpose and whole what flours and baking soda; add to bowl and mix just until incorporated. Do not overmix. Stir in chocolate chips and raisins.
Drop by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake for 12 to 15 minutes or until browned.
Nutritional Information Per Serving:
Calories: 70, Carbohydrate: 10 g, Fiber: 1 g, Protein: 1 g,
Fat: 3 g, Sodium: 51 mg, Cholesterol: 6 mg
Diabetic Exchanges: 2/3 Other Carbohydrate, 1/2 Fat
Source: The Best Diabetes Cookbook
DATE ROLL-UP COOKIES
~Shared by Mary S., Nashville, TN
Makes: About 32 Cookies
INGREDIENTS
Filling:
- 8 oz. pitted dried dates
- 1 cup orange juice
- 1/4 teaspoon ground cinnamon
Dough:
- 2-1/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/4 cup margarine or butter
- 1/4 cup vegetable oil
- 1/4 cup 2% plain yogurt
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
DIRECTIONS
Preheat the oven to 350 degrees F. Spray a large baking sheet with vegetable spray.
Make the filling: In a saucepan bring the dates, orange juice and cinnamon to a boil; reduce heat to medium-low and cook 10 minutes or until soft. Mash with a fork until liquid is absorbed. Refrigerate.
Make the dough: In a food processor, combine the flour, sugar, margarine, oil, yogurt, water, vanilla and orange zest; process until dough forms. Add up to 1 tablespoon more water, if necessary. Divide dough in half; form each half into a ball, wrap and refrigerate for 15 minutes or until chilled.
Between 2 sheets of waxed paper sprinkled with flour, roll one of the dough balls into a rectangle, approximately 12 by 10 inches and 1/8 inch thick. Remove top sheet of waxed paper. Spread half of date mixture over rolled dough.
Starting at short end and using the waxed paper as an aid, roll up tightly. Cut into 1/2-inch slices and place on prepared baking sheet. Repeat with remaining dough and filling.
Nutritional Information Per Serving (1 Cookie): Calories: 102, Carbohydrate: 17 g, Fiber: 1 g, Protein: 1 g, Fat: 4 g, Sodium: 20 mg, Cholesterol: 0 mg
Diabetic Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Fat
Source: "The Best Diabetes Cookbook"
CINNAMON GINGER COOKIES
~Shared by Mary S., Nashville, TN
Makes: 30 Cookies
INGREDIENTS
- 1/4 cup brown sugar
- 3 tablespoon margarine, melted
- 2 tablespoon molasses
- 2 tablespoon 2% yogurt
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- Pinch nutmeg
- 1-1/2 teaspoon brown sugar
DIRECTIONS
Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick vegetable spray.
In bowl, combine 1/4 cup brown sugar, margarine, molasses, yogurt and vanilla until well mixed.
Combine flour, baking soda, ginger, cinnamon and nutmeg; stir into bowl just until combined.
Using teaspoon, form dough into small balls and baking on baking sheet. Press flat with fork; sprinkle with 1-1/2 teaspoon brown sugar. Bake for 10 to 12 minutes.
Nutritional Information Per Serving (2 Cookies): Calories: 76, Carbohydrate: 12 g, Fiber: 0 g, Protein: 1 g, Fat: 2 g, Sodium: 68 mg, Cholesterol: 0 mg Diabetic Exchanges: 1/2 Starch, 1/3 Other Carbohydrate, 1/2 Fat
Source: "The Best Diabetes Cookbook"
CHOCOLATE ALMOND MERINGUES
~Shared by Mary S., Nashville, TN
Yield: About 2 1/2 dozen.
Notes: These can be frozen.
INGREDIENTS
- 1/2 cup sugar, divided
- 1/4 cup ground almonds
- 1 tbsp. unsweetened cocoa
- 1 tsp. cornstarch
- 2 egg whites
- 1/8 tsp. cream of tartar
- 1/2 tsp. vanilla (or 1/4 tsp. almond extract)
DIRECTIONS
Preheat oven to 250 degrees F. Spray a foil-lined baking sheet with non-stick spray.
In a small bowl, mix 2 tbsp. of the sugar with almonds, cocoa and cornstarch. In a stainless or glass bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar and beat on high speed until soft peaks form.
Gradually add flavoring and remaining sugar. Beat until stiff and shiny. Gently fold cocoa mixture into meringue.
Drop cookie mixture from a teaspoon onto the baking sheet to form small mounds. Leave about 2 inches between each mound. (Mixture could also be piped through a large pastry bag fitted with a large star tube.)
Bake at 250 degrees F for 40 minutes. Cookies should be dry and slightly browned. Cool completely. Store in a tightly covered container.
Nutritional Information Per Serving: Calories: 18; Fat: 0.3 grams; Carbohydrates: 4 grams; Protein: Trace; Sodium: 7 mg; Cholesterol: 0 mg
Exchanges: 1/4 Bread/Starch
Source: MealLeaniYUMM!
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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JUMBO OATMEAL RAISIN COOKIES
~Shared by Maggie, TX
INGREDIENTS
3/4 cups all-purpose flour (94 grams)
1/2 teaspoon baking soda (2.5 ml)
1/2 teaspoon cinnamon (2.5 ml)
1/4 teaspoon salt (1.25 ml)
10 tablespoons unsalted butter, softened (142 grams)
6 tablespoons brown sugar (70 grams)
1/4 cup granulated sugar (50 grams)
1 egg white
1/2 teaspoon vanilla (2.5 ml)
1 1/2 cups oats old fashion oats (120 grams)
1/2 cup jumbo size raisins (80 grams)
1/2 cup toasted walnuts or pecans, chopped (optional) – (80 grams)
DIRECTIONS
Preheat oven to 350 degrees F (180 C).
In a medium bowl, thoroughly stir together flour, baking soda, cinnamon and salt.
In a mixing bowl, cream butter and both sugars until light and fluffy. Beat in egg white and vanilla.
Stir in the flour mixture. When flour is absorbed, stir in oats, raisins and nuts (if using). Drop dough by rounded tablespoonfuls (ping pong ball size), spacing 3 inches apart, onto ungreased cookie sheets.
Bake 11-13 minutes or until edges of cookies are golden. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Makes about 14 cookies
SUPER SMALL BATCH EXTRA LARGE CHUNK COOKIES
~Shared by Maggie, TX
4 tablespoons very hot melted unsalted butter
1/2 cup powdered sugar
1/4 cup lightly packed light brown sugar
2 tablespoons beaten egg (break egg, mix it with fork, measure)
1/4 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt (reduce slightly if using salted butter
3/4 cup flour, spooned and swept
1 teaspoon water (optional)
2-3 tablespoons white chips
1/2 cup bittersweet chocolate chips
2 ½ sandwich cookies, broken into chunks (can use nuts instead)
Broken up milk chocolate bar, milk chocolate chips, M&M’s, candies of choice
In a bowl, stir together hot butter, powdered sugar and brown sugar until smooth. If still very hot, let cool for about a minute, then stir in egg. Beat with a spoon until egg is fully mixed then stir in vanilla, baking soda and salt. Add flour and stir just until mixed. If dough seems too dry (falling apart), add the water. Stir in white chips, chocolate chips and broken cookies. Shape dough into a fat log of about 5 inches log. Chill for 1 hour. Carefully cut log into 4 equal pieces (each should weigh 3 ½ oz). If chunks of cookies and chips fall out, just stick them back onto the cut pieces.
Place cut pieces, spaced about 4 inches away from each other, 4 to a sheet, on an ungreased (I use insulated) cookie sheet. Bake at 325 degrees F for 18 to 20 minutes, rotating pan halfway through. Remove from oven and arrange a few more semi-sweet chunks plus some milk chocolate chunks on top – the candy will melt and adhere to the cookie. Cool on cookie sheet for 3 minutes, then transfer to a wire rack to continue cooling.
Let the cookies sit around for a while to set. Once set, you can wrap them up in plastic wrap and give them away.
Makes 4
Source: Cookie Madness Blog
CHIPPED PEANUT BUTTER COOKIES
~Shared by Maggie, TX
Oven Temp: 350°
Approx. Bake Time: 12 min. per batch
Yields: 18 two-inch cookies
Ingredients
1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
pinch of salt
2 1/2 tbsp. butter, softened
1/3 c. peanut butter
1/4 c. sugar
1/4 c. brown sugar
2 tbsp. beaten egg
1 tsp. milk
1/2 tsp. vanilla
1/4 c. chocolate chips (optional)
1/4 c. peanut butter chips (optional)
Instructions
Sift flour, baking soda, baking powder, and salt together. In a separate bowl, cream the butter, peanut butter, sugar, and brown sugar, then add the egg, milk, and vanilla. Stir in the dry ingredients and chips.
Scoop tablespoons of dough onto an ungreased baking sheet. For crunchier cookies, flatten with a spatula or fork. For softer cookies, leave the dough as balls/lumps.
After baking, let stand on baking sheet for 2 minutes, then move to wire racks to cool completely.
Note: They are supposed to have both peanut butter and chocolate chips. I didn’t have any peanut butter chips, so I used all chocolate. It was too much. Stick with 1/4 cup, like the recipe says, even if you don’t have peanut butter chips. That’s what I get for making substitutions to my own untested recipe. However, I do think you could use all peanut butter chips.
UNLEADED CHOCOLATE CHIP COOKIES
~Shared by Maggie, TX
Ingredients
2/3 cup Butter Flavor Crisco (or margarine if you prefer)
1/3 cup Splenda Brown Sugar Blend
2/3 cup Granulated No Calorie Splenda
2 teaspoons vanilla
2 eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (you can try this with white chocolate chips too!)
Directions
Preheat oven to 350 degrees.
Cream shortening, vanilla, Granulated Splenda and Splenda Brown Sugar Blend at medium speed with an electric mixer until blended. Add eggs, one at a time, mixing well after each addition. Add flour, baking soda and salt and mix well until blended. Stir in chocolate chips.
Spoon rounded teaspoonfuls of cookie dough onto ungreased baking sheets and press gently to lightly flatten dough.
Bake 10-11 minutes until golden brown. Remove from oven and cool on a wire rack.
This recipe makes about 2 dozen medium size cookies.
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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ALMOND WHITE CHOCOLATE CHUNK COOKIES
Almonds and white chocolate make a delicious combination in cookies. Bake a batch for a cookie exchange, a holiday cookie platter, tea-time or anytime of the year.
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons McCormick® Pure Almond Extract
8 ounces white baking chocolate, coarsely chopped
1 1/3 cups slivered almonds
1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; beat until well blended. Gradually beat in flour mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets.
3. Bake 10 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Makes 6 dozen or 36 (2 cookie) servings.
Prep Time: 15 minutes
Cook Time: 10 minutes per batch
Per serving:
Calories: 174
Fat: 10 g
Carbohydrates: 19 g
Cholesterol: 27 mg
Sodium: 115 mg
Fiber: 1 g
Protein: 2 g
Source: McCormick
COCONUT JOYS
1/2 cup butter
2 cups powdered sugar
3 cups coconut (8 oz.)
2 oz. semi-sweet chocolate chips, melted
Melt butter in saucepan. Remove from heat. Add powdered sugar and coconut. Mix well. Shape a rounded teaspoonful of mixture into balls. Flatten slightly by making an indentation in the center of each. Place them on a cookie sheet. Fill centers with the melted chocolate. Place an almond sliver or half on the top (optional). Chill until firm. Store in refrigerator.
Source: Easy Does It Cook Book - A Five (Or Less) Ingredient Cookbook
REFRIGERATOR NUT COOKIES
1 c Granulated sugar
1 c Butter or margarine, softened
2 Eggs
1 1/2 ts Vanilla
3 c Flour
1 ts Salt
1/2 ts Baking soda
1/2 c Pecans; chopped
In a large bowl, mix sugar, butter, eggs and vanilla. Stir in flour, salt, baking soda and nuts. Divide dough into 3 parts. Shape each part into a roll. Wrap in waxed paper and refrigerate at least 4 hours. Preheat oven to 400. Cut dough into 1/8 inch slices. Place 1 inch apart on ungreased baking sheets. Bake until light brown, about 7 to 9 minutes.
Cinnamon Slices: Substitute 1/2 cup granulated sugar and 1/2 cup packed brown sugar for the sugar and 1 T. cinnamon for the vanilla; omit the nuts.
SIMPLY SENSATIONAL TRUFFLES
2-1/2 pkgs. (20 squares) Baker's Semi-Sweet Chocolate, divided
8 oz. pkg. Philadelphia cream cheese, softened
1. Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate. Refrigerate until firm.
2. Shape into 36 balls. Place on wax paper-covered tray.
3. Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate (see below), then refrigerate 1 hour. Refrigerate leftovers.
Decorations: Top with finely chopped Planters cocktail peanuts or sprinkles. Or, coat truffles with powdered sugar or unsweetened cocoa powder instead of dipping in chocolate.
Source: Kraft Food & Family - Holiday '08
TWICE AS NICE ALMOND COOKIES
Almonds, almonds everywhere! Within the dough, a splash of almond extract gives these quick-to-make cookies a wonderfully nutty flavor, and on the outside, the dough is rolled in chopped almonds. (And you don't have to tell a soul that these little delicacies start from a prepared mix!)
1 package (15 ounces) sugar cookie mix
1/2 teaspoon McCormick® Pure Almond Extract or 1/2 teaspoon McCormick® Imitation Almond Extract
1 cup chopped sliced almonds
1. Prepare cookie mix as directed on package, stirring in extract.
2. Shape dough into balls. Roll in almonds. Place 2 inches apart on ungreased baking sheets.
3. Bake and cool as directed on package.
Makes 3 dozen or 18 (2 cookie) servings.
Prep Time: 15 minutes
Cook Time: 9 to 10 minutes per batch
Per serving:
Calories: 212
Fat: 12 g
Carbohydrates: 23 g
Cholesterol: 25 mg
Sodium: 106 mg
Fiber: 1 g
Protein: 3 g
Source: McCormick
LACE COOKIES
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
Cream 3 tablespoons butter with 1 cup brown sugar and beat in 4 tablespoons flour, 1 beaten egg, 1 cup ground almonds, 1/2 teaspoon almond extract, and 1 teaspoon vanilla extract. Drop the dough by teaspoonfuls 3 inches apart on a buttered
cookie sheet. Bake the cookies in a moderately hot oven (375° F.) for about 8 to 10 minutes, or until they are crisp. Remove the cookies from the tin immediately and cool them on a rack.
Source (original): Gourmet - July 1957
BEST TEXAS CHRISTMAS COOKIES
Makes About 4 Dozen
From the kitchen of Katherine Mark, as posted in the North Pole web
site.
1 bag (9 oz.) BRACH'S CHOCOLATE STARS or HERSHEY'S KISSES (milk chocolate)
1/2 cup shortening
3/4 cup Reese's Creamy or Crunchy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1. Heat oven to 350F. Remove wrappers from chocolate pieces.
2. In large bowl, beat shortening and peanut butter until well blended. Add 1/3 cup granulated
sugar, beat until light and fluffy. Add egg, milk and vanilla, beat well. Stir together flour, baking soda and
salt, gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar, place on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Immediately place chocolate piece on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to a wire rack. Cool completely.
MOCHA WALNUT COOKIES
Oh my goodness - these are sooo good.
2 cups semisweet chocolate chips, divided
2 Tbsp. instant coffee powder
2 tsp. boiling water
1 cups all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 cup chopped walnuts
Preheat oven to 350F. Melt 1/2 cup chocolate chips over hot water or in microwave. Stir until smooth; cool to room temperature. In small cup, dissolve coffee in boiling water; set aside. Combine flour, soda, and salt; set aside. In large bowl, combine butter, sugars and coffee; beat until creamy. Add egg and melted chocolate; mix well. Gradually add flour mixture. Stir in remaining 1-1/2 cups chocolate chips and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350F for 10-1 2 minutes. Let stand 2-3 minutes before removing from cookie sheets; cool completely.
DOLLY PARTON'S CHRISTMAS SUGAR COOKIES
1 c Sugar
3 c Sifted flour
1 1/2 ts Grated lemon rind
2 c Butter, softened
2 lg Egg yolks
Cream sugar and butter in a medium-size bowl. Beat in eggs, then flour and lemon peel. Knead gently together. Don't overwork the dough, but make sure it's consistent. Chill dough for 3 hours. Preheat oven to 350'F. Roll out dough with rolling pin. Cut into shapes and place on greased cookie sheets. Bake until tops get pinkish-brown, about 8 minutes.
Makes 2 to 2-1/2 doz. cookies, depending on size.
STICK TO YOUR TEETH CHOCOLATE COOKIES
This is another great recipe from one of my faves, Paula Deen. A glass of cold milk is required with these!
2 1-ounce squares unsweetened chocolate
1 14-ounce can sweetened condensed milk
1 cup graham cracker crumbs, finely ground
1/8 teaspoon salt
1/2 cup chopped walnuts
1 teaspoon vanilla
24 shelled walnut halves
Directions:
Preheat oven to 350 degrees.
Using a double boiler, melt the chocolate in a medium size bowl. Add the milk and stir until the mixture thickens, approximately 5 minutes. Remove the bowl from heat and add the crumbs, salt, nuts, and vanilla and stir until well combined. Work quickly as the mixture will become stiff. Using a spoon, drop the mixture into rounded teaspoons onto a prepared greased cookie sheet. Place half a walnut on top of each cookie. Place cookies in oven and bake for 10 minutes. Remove cookies from oven and quickly transfer onto waxed paper to cool.
Yield: 24 cookies
Preparation time: 20 minutes
Cooking time: 10 minutes
Ease of preparation: easy
Source: Paula Deen
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
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Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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