Sugarplums
Finely chop 1 cup dried apricots, 1 cup pecans, 1/2 cup pitted dates and 1/2 cup
golden raisins. Place in a bowl and add two cups crushed vanilla wafers. Toss
with 1/2 cup orange juice. Form mixture into 3/4" balls, roll in granulated
sugar and store in an airtight container. Makes five dozen. Enjoy! Susan in San
Jose
Sweetened Condensed Milk - homemade
not low calorie <smile> but each serving gets only a small amount
1 cup skim milk powder
1/3 cup boiling water
make sure its completely dissolved
2/3 cup white sugar
3 tablespoons melted margarine
mix in mixer or blender. store any leftovers in refrigerator.
A sugarplum is a treat served during Victorian times. It's been updated, ingredient wise, with dried
apricots, pecans, dates, raisins, ground vanilla wafers, sugar and orange juice. When they're rolled and sugared, they kind of look like
a small plum. My Mom makes them at Christmas and they're very good! The sugaring technique is a pre-canning and freezing technique. The taste is quite sophisticated but still homey.
Sugarplums
You can dry your fruits with a dehydrator or in the oven. Firm fruit works the best. Do not store in airtight containers, store them in a cardboard box, in between sheets of waxed paper. They will keep as long as store-brought dried fruits.
1 pound of plums
1/2 pound of granulated sugar
pint of water
2 pounds of granulated sugar
2 tablespoons of water
Begin by making a thin syrup with half a pound of granulated sugar and a pint of water.
Slit a pound of plums down the seam and put them into the syrup. Poach gently until just tender, be sure they remain covered with
syrup, or they will lose their color.
Cool, cover and refrigerate overnight.
The following day make a thick syrup with 2 pounds of granulated sugar and 2 tablespoons of water.
Boil until a little dropped in a bowl of cold water makes a thick but soft ball.
Remove from heat and allow to become cold.
Then carefully drain the plums as completely as possible from the first syrup and place them gently in the second thick syrup.
Reheat and scald only until the plums look clear, taking care that they are completely covered in the syrup.
Allow to cool again.
Empty them into a shallow ceramic or glass bowl, cover tightly and allow them to develop flavor in the refrigerator for a week.
Take them out and spread them apart on dishes or plates.
Cover loosely with parchment paper, put them in a warm, dry place and turn them every day until dry.
If you put them in a very low warming oven, turning them every half hour, at first, then every hour, etc., they can be dried much more quickly. At this stage a home fruit dryer can also be used if desired.
Sugarplums Ver.2
2 cups whole almonds
1/4 cup honey
2 teaspoons grated orange zest
1-1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
1 cup powdered sugar
Preheat oven to 400°F.
Toast almonds in oven for about 10 minutes.
Let cool then finely chop.
Combine honey, orange zest, cinnamon, allspice and nutmeg.
Add almonds, apricots and dates.
Roll into walnut sized balls.
Roll balls in sugar.
Refrigerate on waxed paper in airtight containers for up to 1 month.
- CHAI DRINK
A nice hot drink for the winter is chai (Indian milk tea flavored with
cinnamon, cloves, cardamom, ginger, and sometimes star anise, black pepper).
There are good chai recipes at http://www.odie.org/chai/recipes.html
.
- HOT BUTTERED... from Doane Nov 29, 2001 You can turn
almost any crockpot-heated tea or juice into a delicious 'Hot Buttered
..." by adding a small pat of the following to each cup:
1 stick real butter, room temperature
1/4 cup light brown sugar or to taste
1/4 tsp. each cinnamon, nutmeg
pinch cloves, ginger, and/or or other spices to taste
1 tsp. finely grated fresh citrus peel (optional)
Cream together very well. Roll into a log about one inch in diameter.
Wrap in foil, plastic wrap, waxed paper or parchment and chill until firm.
The log keeps for a long time (if it lasts that long) if you overwrap it in
a zipper bag. Can be frozen also. Don't use unsalted butter, the extra nip
of salt brings out the other flavors. Play with the other flavors until you
get a combination you like. I would test them on a pretty neutral beverage
like apple cider or white grape juice. Decorate cups with clove-studded
slices of fruit or cinnamon sticks if you like. You could offer a variety of
flavored butters and let folks choose their own.
- For a savory beverage use reduced fat or fat-free chicken, beef or
vegetable broth and add a pat of the following to each cup:
1 stick real butter, room temperature
1/4 tsp. onion or garlic powder
1 tsp. Mrs. Dash, any flavor ( a more recent addition to the mix)
pinch white or cayenne pepper, chili powder, dry mustard or curry powder
Follow same directions for making a log of flavored butter. Again -- play
with the flavors. It's just like choosing the fabrics for a quilt, all a
matter of personal taste. Decorate cups with celery sticks; thin slices of
lemon, cherry tomato, cucumber or zucchini; sprigs of fresh herbs, etc.
Alternatively, make a big pot of coffee and/or hot chocolate, set out
various flavored creamers; cinnamon-flavored, cocoa-flavored,
vanilla-flavored sugars; unsweetened whipped cream; candy canes and
rock-candy sticks.
- HOT CHOCOLATE WITH A ZING
My favorite hot drink is hot chocolate with a shot of Peppermint
Schnapps. Oh, yummy so good. But it does contain alcohol so if that is a
no-no then add a couple of drops of peppermint extract. Ranny
- HOT DRINK - Mocha hot chocolate for many
Powdered Milk
8 oz. Instant coffee
Nestle's quick, powder
Use coffee jar as a measuring cup.
Entire jar coffee
2 jars chocolate powder
3 jars powdered milk
1/4c per mug hot water
Hazelnut instant coffee also works
Here's an easy recipe:
1 gal. apple cider or apple juice
1 1/2 T. honey
2 sticks cinnamon
1 lemon, cut into slices
2 tsp. whole cloves
Bring to a boil. Simmer for a few minutes. This is a good holiday
refresher to keep in the crock pot. For a different flavor, use a sliced
orange instead of a lemon. Place leftovers in plastic containers in the refrigerator and
just heat a cup at a time in the microwave.
-
SOFT, WHITE & YUMMY SUGAR COOKIES
from Marilee 11/13/00
Blend: 1 cup shortening and 2 cups sugar
Add: 2 eggs and mix
Add: 1 cup milk,
1 teaspoon vanilla and mix
In separate bowl, mix:
1 teaspoon salt,
½ teaspoon soda,
4 teaspoons baking powder
Add: 6 ½ cups flour
Slowly add flour mixture to liquid mixture.
Stir until well blended.
Drop by teaspoon and flatten with oiled glass that has
been dipped in sugar.
For rolled cookies, chill for one hour.
Roll and cut into shapes.
Bake at 350 degrees for 7 - 8 minutes.
-
MERRY SPRITZ COOKIES
from Merilee 11/13/00
1 Foil-wrapped bar NESTLE -Premier White baking
bar -(2 oz)
3/4 c Butter or margarine, -softened
1/2 c Sugar
1/2 t Salt
1 Egg
2 t Vanilla extract
2 1/2 c All-purpose flour
1 pkg. NESTLE Toll House semi-sweet -chocolate Rainbow
Morsels -(9 oz)
Preheat oven to 350'F. In small saucepan over low heat,
melt Nestle Premier White baking bar; set aside.
In large mixer bowl, beat butter, sugar and salt until
creamy. Blend in egg and vanilla extract. Blend in melted
baking bar. Gradually beat in flour. Place dough in cookie
press fitted with desired plate. Press dough onto
ungreased cookie sheets; decorate with Nestle Toll House
semi-sweet chocolate Rainbow Morsels.
Bake 7-9 minutes until set. Let stand 1 minute. Remove
from cookie
sheets; cool completely.
Makes about 6 dozen cookies.
-
PRESSED GINGERBREAD
from Merilee 11/13/00
2 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup margarine or butter
1/4 cup molasses
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1. Stir together flour, baking powder. nutmeg, cinnamon,
cloves, and ginger in large bowl. Set aside.
2. Beat margarine in large mixer bowl with mixer on
medium speed for 30 seconds. Add molasses and brown
sugar; beat till combined. Add egg and vanilla; beat well.
Gradually stir in flour mixture till combined. Do not chill
dough.
3. Pack dough into cookie press. Force through the press
onto ungreased cookie sheet. Bake in a 400 degrees
oven 6 to minutes or till edges are firm but not brown.
4. Remove and cool completely on wire racks. Makes 48.
-
FRUITY SPRITZ COOKIES
from Merilee 11/13/00
4 c Sifted flour
L tsp. baking pwd.
1 1/2 c Butter
1 c Sugar
1 pkg. (3 oz.) Jell-O any flavor
1 Egg
1 t Vanilla
Sift flour with baking powder. Cream butter. Gradually
add sugar and Jell-O, cream well after each addition. Add
egg and vanilla; beat well. Gradually add flour mixture,
mix after each addition until smooth. Force dough through
cookie press onto ungreased baking sheet. Bake @ 375°
about 13-14 min. or until golden brown. Makes 5 doz.
cookies.
This is a delightful recipe using a cookie press. I
received this recipe at a cookie exchange and love making
it for the holidays. I use Cherry Jell-O and Lime Jell-O for
Christmas.
-
SPRITZ SNOWFLAKES
from Merilee 11/13/00
1 cup butter
3 oz. cream cheese
1 cup sugar
1 egg yolk 1 teaspoon egg yolk
1 teaspoon vanilla
1 teaspoon grated orange rind
2 1/2 cup sifted flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
Mix together and squeeze onto cookie sheet. Bake @ 325°
for 15 minutes. Watch closely and remove from oven just
as they begin to brown.
-
CHOCOLATE CARAMEL SQUARES
from Donna Clements 11/14/00
14 oz package of carmels
2/3 cup evaporated milk (divided)
1 pkg. German Chocolate Cake mix (used dry)
3/4 cup butter or margarine softened
1 cup of chopped walnuts
12 oz pkgs. of chocolate chips
1. Melt 14 oz pkg caramels and 1/3 Cup evaporated
milk (I use microwave)
2. Combine 1 pkg German Chocolate Cake Mix (dry),
3/4 Cup butter or margarine, 1/3 Cup evaporated milk
and 1 Cup chopped walnuts. Mix by hand.
3. Press 1/2 of mixture into greased 9 x 13" baking dish.
Bake at 350 F for 6 to 8 minutes. 3. Remove from oven,
sprinkle 1 - 12 oz pkg chocolate chips over cookie base,
then spread melted caramel mixture over chocolate.
Spread remaining dough on top.
4. Return to oven and bake an additional 18-20 minutes.
Cool and cut into squares.
-
SHERI'S ESPRESSO BARS
from Sheri
Grease a large mixing bowl, mixing spoon or spatula, and
a 9 x 13 pan. In the bowl, combine:
7 cups rice crispies
2/3 cup mini marshmallows
2/3 cup mini M&M's
Combine in a large (8 cup) Pyrex measuring cup or
mixing bowl:
3 heaping tsp.. Instant Espresso powder
2 Tblsp. Dark Rum
2 -3 Tblsp. Hazelnut syrup (Torani Syrup used in flavored
coffee drinks), Optional
Cook on high (in Micro) for about 1 minute to dissolve
coffee and cook off some of the alcohol. Now we proceed
to make rice crispy bars as usual, using
this sauce as your flavor base.
Put into this base:
4 Tblsp. Butter
1 whole pkg. Mini marshmallows
Cook on high for about 90 seconds, moosh it around a bit
and cook again till
the marshmallow look mostly melted.
Add: ½ cup Chocolate Chips, and stir well till melted and
blended.
Pour melted mixture into the bowl with the cereal, and
quickly stir it all together as much as possible. Now empty
it all into your prepared pan, and spread it evenly.
To smooth it further, put a sheet of waxed paper over top,
and press it down , sort of ironing it with your hands.
Topping:
in 2 cup Pyrex measuring cup, heat ¼ cup cream. Add
2 Tblsp. Karo syrup and 1 cup chocolate chips. Return to
micro and cook about 45 to 60 seconds more or till chips
are nearly melted. Don't overcook! Stir till smooth and
spread onto bars. Sprinkle with decoration if desired.
I gave it all a light press with the waxed paper again to
make the sprinkles stick well. Cut into squares or bars.
I invented these for the cookie walk at Hansen Elementary.
They were quite a hit. Just don't eat them too close to
bedtime!
-
SHERI'S ORANGE PECAN COOKIES
from Sheri
1 cup soft butter
½ cup firmly packed brown sugar
½ cup white sugar
1 egg
2 tsp. freshly grated orange peel
½ tsp. good quality orange extract such as Cook's or
Frontier or the one from The Williams Sonoma catalog
(it is fantastic)
3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup finely minced pecans (processed in food
processor)
Mix together butter and sugars until blended and then
add egg. Beat until fluffy; add orange peel and extract.
Sift flour and measure, mix with soda, salt and nuts.
Add gradually to butter mixture, mixing well after each
addition. Divide dough in half and shape each piece into
a roll 7" long by 2 ½ " in diameter. Wrap in waxed paper
or plastic wrap and chill until firm. When ready to bake,
preheat oven to 375 degrees. Cut slices about 1/8" thick
and bake on greased cookie sheets for about 12 minutes,
or until edges are very lightly browned. Makes about 7
dozen cookies, or less if you cut them thicker.
This recipe may easily be doubled and the dough should
keep for a few days to a week in the fridge.
For a special touch, before baking, center a "mega chip"
or chunk of chocolate on each slice. After the cookies
are cool, you can decorate them with a glaze, using a
pasty bag and drawing a spiral coming out from each
chip.
Orange Glaze:
3 Tblsp. soft butter
1 ½ to 2 cups powdered sugar
3 Tblsp. orange juice
1/2 tsp. orange extract
blend together adding more sugar or juice as needed to
make a glaze about the consistency of sour cream.
-
ORANGE DROP COOKIES
from ? 11/15/00
1 C. shortening or margarine
1 1/2 cups brown sugar
2eggs
1/4 cup orange juice concentrate
1 tsp.vanilla
1 C. buttermilk or sour cream
3 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. soda
Cream together shortening and brown sugar until fluffy.
Add the eggs.
Stir in OJ, vanilla and buttermilk/sour cream.
Now add all of the dry
ingredients.
Drop by teaspoonfuls onto a greased cookie sheet.
Bake at
350° for 12-15 minutes. If these directions are a little
sketchy it's because there aren't any and I'm a dumper
---sorry.
Orange Icing:
3 C. powdered sugar
2 T. butter
1 tsp. vanilla
Add orange juice until the icing is the consistency you
want. Frost cookies when cool.
-
ICED BUTTER SWEETS
from Carrie Griffin 11/16/00
1 cup butter/margarine, softened
1 cup powdered sugar
1/2 tsp. salt
2 tsp. vanilla
2 cups flour
Cream well until fluffy in a large bowl.
Blend flour into creamed mixture.
Shape dough into balls, using a teaspoon of dough for
each cookie.
Place on an ungreased cookie sheet, making a thumb-
print in the center of each cookie. Bake at 350° for
12-16 minutes or until lightly browned around the
edges.
While baking, cream the following together in a small
bowl:
1 cup powdered sugar
2 Tbsp. flour
3 oz. cream cheese, softened
1 tsp. vanilla
Then stir in :
1/2 c. chopped nuts (I used walnuts)
1/2 c. coconut
Place 1/2 tsp. of cream-cheese-coconut filling on each
baked cookie while they are still warm.
Combine and melt in a small saucepan:
1/2 c. chocolate chips
2 Tbsp. butter or margarine
2 Tbsp. water
Turn off burner and blend until smooth.
Drizzle frosting over tops of cookies, sprinkle with
powdered sugar
if desired.
-
-
RICH LITTLE TEA COOKIES
from Carrie Griffin 11/16/00
1 cup flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1/4 tsp. vanilla extract
1/8 tsp salt
(dough can be made and refrigerated up to a week)
1. In large bowl with mixer at low speed, beat flour,
butter, sugar, vanilla, and salt until well blended.
Scrape sides occasionally.
1. Preheat oven to 350 F. On lightly floured surface with
floured hands, shape dough into little finger shaped
pieces, about an inch and a half long. Each takes about
a teaspoon of dough.
Place cookies on ungreased large cookie sheets.
With the side of a fork or dull edge of knife, mark each
cookie crosswise several times
3. Bake cookies 10-15 minutes until lightly golden. Cool
cookies 5 minutes on cookie sheet, then remove to wire
racks.
Makes about 4 doz. cookies.
-
-
SNOW BALLS
from Mary Jane Vesel 11/28/00
1 cup butter
½ cup powdered sugar
2 cups sifted flour
Cream all together.
½ tsp. salt
1 cup nuts
Make round or oblong shapes. Bake 12 minutes at 400°
Roll in pwd. sugar when done baking.
-
RITZ COOKIE DELITES
from Mary Jane Vesel 11/28/00
1 can sweetened condensed milk
1 cup chopped dates
Cook until thick.
Add 1 cup chopped nuts.
Place ½ tsp. on each Ritz cracker.
Bake 5 minutes at 250°
Frosting:
1- 8 oz. cream cheese
2½ Cup pwd. sugar
1 Tblsp. vanilla
Drizzle over the completed and cooled cookies.
-
-
LEBKUCHEN (laib kuecha - this is the Swiss pronunciation)
from Sally Howard 11/28/00
1 c. honey
3/4 c. brown sugar
1 egg
1 T. lemon juice
1 t. lemon peel
2 1/3 c. flour
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. soda
1/3 c. chopped almonds
halved candied cherries
8 oz. blanched almonds
Glaze: 1 c. sifted powdered sugar and 5 T. water or rum
Heat honey in a small pan until it just begins to bubble.
Add sugar, egg and lemon. In a large bowl sift together
dry ingredients (including chopped almonds), then add
honey mixture. Cover and refrigerate 8 hours - 2 days.
Roll out dough to 3/8"; cut in rounds.
Decorate with cherry halves and whole almonds.
Bake at 375° F for 12-15 minutes, until golden brown.
Brush immediately with glaze.
These cookies soften and "mellow" if stored in a tin for
at least two weeks. Yah sure, you betcha!
-
BRAZILIAN COFFEE COOKIES
from Carline
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup shortening
1 egg
1 tablespoon milk
1 and 1/2 cups flour
2 tablespoons instant coffee (espresso powder is best)
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. soda
Mix sugars, shortening, egg, milk and vanilla. Stir in r
remaining ing. which have been sifted or mixed together.
Form 1" balls about 2" apart on cookie sheet and flatten
with a glass dipped in sugar to about 1/8th inch or use a
fork dipped in sugar for this. Bake 7-8 minutes at 400°.
YUM!
-
GRAHAM CRACKER BARS
from Joyce Callison
Arrange whole graham crackers in the bottom of an
11 X 7 X 1½ " pan. To cover the bottom of the pan cut
some squares in half, set aside.
Combine in saucepan:
2/3 cup evaporated milk 1 cup sugar
1 Tbsp., flour ½ cup butter
1 egg beaten
Cook over medium heat, stirring constantly, until mixture
comes to a boil.
Remove from heat and add:
1 cup chopped nuts 1 cup flaked coconut
1 cup graham cracker crumbs 2 tsp.. vanilla
Mix well and spoon evenly over crackers in pan. Top with
graham cracker squares to cover, pressing crackers
slightly into filling. Frost with favorite butter cream
frosting. Chill and serve.
-
-
MOLASSES CRINKLES
from Joyce Callsion
Melt ¾ cup shortening
Add:
1 cup sugar
¼ molasses
1 egg slightly beaten
Sift:
2 cup flour
½ tsp. cloves
½ tsp. ginger
1 tsp. cinnamon
½ tsp. salt
2 tsp. soda
Mix in with above.
Chill 1 hour. Roll into balls and roll into sugar. Place on
greased cookie sheet.
Bake at 375° for 8-10 minutes
-
-
ALMOND ROCA COOKIES
from Lila Alexander
2 cubes butter
1 cup sugar
1 package chocolate chips
1 package sliced almonds
Saltine crackers
Line cookie sheet with foil or parchment paper. Line with
Saltines.
Preheat oven to 400 degrees.
Bring sugar and butter to a boil over medium heat,
stirring constantly.
Once boiling, boil for 3 minutes.
Pour butter mixture over the saltines and bake 5 to 6
minutes.
Remove from oven and let cool slightly.
Sprinkle chocolate chips on top. Let chips melt and then
smooth like frosting with a spatula.
Sprinkle with almonds.
Refrigerate until solid and cooled.
-
-
SNOWFLAKE MACAROONS
from Nancy Miller
1 Pkg. (7oz.) Bakers flaked coconut ( 21/2 cups )
2/3 C. sugar
6 Tbsp.. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1. Heat oven to 325
2. Mix coconut, sugar, flour and salt in bowl.
Stir in egg whites and extract until blended.
Drop by teaspoonfuls onto lightly greased and floured
cookie sheets. (Make sure you grease and flour :)
3. Bake 20 minutes or until edges are golden brown.
Immediately remove from cookie sheets and cool on
wire racks.
For those of you who just have to have chocolate, you
can add 2 squares melted Semi-sweet Chocolate with
the egg whites.
Tasty Stuffing
2 pounds very lean pork, either double ground at shop, or if you have a
grinder do it yourself with the fine grind setting 2 times.
1 medium onion ground through grinder or pulverized in food processor.
2 stalks celery prepared same as onion
3 slices cheap white bread, fresh, crusts removed, soaked in milk.
1 egg
1/4 cup dried parsley
salt and pepper (about 1 tsp each, more or less depending on your taste)
In large bowl, combine meat, onions and celery, egg, parsley, salt and
pepper. Squeeze out about half of the milk from the bread and toss that in too.
Mix well with a mixer or your well washed hands. ( Cold and squishy, but very
effective!) When it sort of "binds" you've mixed it right. Place this
into a non stick loaf pan then use a bulb baster to suck up some of the
drippings from the pan and pour them over the stuffing. (If the turkey is being
cooked unstuffed, use the drippings from the cavity, it's what would have gone
into your stuffing anyways!) The drippings should be visible along all 4 sides
and the top moistened. Seal the top WELL with foil then bake next to the bird
for the last hour of roasting. Spoon into a bowl while freshly out of the oven
to serve so it sort of fluffs up instead of seeming like a meatloaf.
-
GRAHAM CRACKER COOKIES
from Sue
1/2 cup margarine - melted on low
Add to melted margarine and boil for 1 minute:
1 cup sugar
1 tablespoon cocoa
1 egg
1 1/2 teaspoon vanilla
Mix into above mixture:
26 graham crackers - crumble into small pieces by
hand - but not too small
1 1/2 cup mini marshmallows
3/4 cup chopped nuts
spread in a greased 8 x 8 pan
-
PEANUT SITTING PRETTIES
from Kelly
1/2c. butter or marg.
1/4c. brown sugar, packed
1 egg, separated
1/2t. vanilla
1c. flour
1/4t. salt
finely chopped walnuts
M&M peanut candy
Betty Crocker cream cheese frosting
Blend butter and sugar in a bowl,
stir in egg yolk and vanilla.
Sift flour and salt into bowl; mix well.
Chill 1 hour then roll into 1" balls.
Dip into slightly beaten egg white.
Roll in nuts and place 1" apart on cookie sheet.
Bake in 350 degree oven for 5 min. then press thumb
gently into center and bake for another 5 min. Cool.
Fill with frosting and garnish with an M&M.
-
-
OATMEAL COOKIES
from Yvonne from Burlington
1 1/2 c. flour
1 tsp. baking soda
1 c. butter
3/4 c. sugar
3/4 c. brown sugar
1 egg
1 tsp. vanilla
1 1/2 c. oatmeal
1 c. dehydrated sweet cherries
1 c. chunked up Hershey's Special Dark chocolate bar
1/2 c. chopped pecans (optional)
1/2 c. chunked up pieces of Skor Bar
Heat oven to 350 degrees.
Cream, then beat butter & sugars til light & fluffy.
Add egg & mix. Then add vanilla.
Sift flour & soda together & add to butter/sugar mixture.
Combine well. Add oatmeal, cherries, chocolate
bar pieces, and pecans, stirring in just til mixed.
Place 1 1/2" balls of dough onto greased cookie sheet.
Bake in 350 degree oven 10 minutes.
This recipe is adapted from one on Martha Stewart. My
family loves it. Sometimes I use raisins instead of
cherries & substitute with other kinds of nuts.
-
LEE RUBY'S CHINESE NOODLE COOKIES
from Sheri
Combine:
1 C crushed Chinese noodles
1 C chopped nuts (Lee & Mom used walnuts)
Melt::
1 6 oz pkg. butterscotch chips
1 6 oz pkg. chocolate chips
Pour melted chips over noodle & nut mixture. Stir
together.
Drop by spoonfuls onto waxed paper and let cool until
firm enough to roll into balls. Roll balls into finely
chopped nuts.
Place in small paper candy cups if desired.
-
LEE RUBY'S ALMOND ROCA COOKIES
from Sheri
Cream until light:
1 c butter
½ c white sugar
½ c brown sugar
Add:
1 egg yolk
1 tsp. Vanilla
2 c sifted cake flour
Spread this dough ¼" thick on a greased cookie sheet.
Bake at 350° for 15minutes.
In the meantime melt 6 oz of chocolate chips.
Spread over the warm cookie dough and dribble with
chopped nuts while still warm.
Cut in squares while still warm.
-
-
SWEDISH GINGER SNAPS
from Joanne 12/4/00
Cream these ingredients together:
1 c. sugar
1 egg
3/4 scant c. shortening
1/4 c. molasses
Then add the following dry ingredients:
2 tsp. baking soda
1 1/2 tsp. mace
1/2 tsp. cloves
1 tsp. ginger
1 tsp. cinnamon
2 c. flour
Shape dough into balls. Roll in sugar. Take bottom of a
glass and flatten each ball slightly.
Bake at 325° for approximately 10 minutes. Cookies are
supposed to be soft, not like store-bought. If you want a
puffier cookie, you can skip the flattening part.
These delicious moist snaps are a Christmas tradition at
my house. I always double the recipe for my Kitchen Aid
mixer.
- PHILADELPHIA® Sugar Cookies
Prep time : 10min
Ready in : 4hr 25min
Serves : Makes 3-1/2 dozen
Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened
1 cup (2 sticks) butter or margarine
2/3 cup sugar
1/4 tsp. vanilla
2 cups flour
Colored sugar
Preparation" Beat cream cheese, butter, sugar and vanilla with electric
mixer on medium speed until well blended. Add flour; mix well. Refrigerate
several hours or overnight. Roll dough to 1/4-inch thickness on lightly
floured surface. Cut into shapes; sprinkle with colored sugar. Place on
ungreased cookie sheet.
Bake at 350°F for 12 to 15 minutes or until edges are lightly browned.
-
Cream Cheese Sugar Cookies
1/2 cup butter1 ~ 3 oz. pkg. cream cheese, softened2
cups all purpose flour2/3 cup sugar1 egg1/2
tsp. baking powder1/2 tsp. vanilla1/4 tsp. almond extract1/2
cup posdered sugar
*In a lrg bowl combine butter and cr. cheese. Beat on medium to high
for 30seconds. Add 1 cup of the flour, sugar, egg, baking
powder, vanilla, andalmond extract, beat till combined. Stir in
remaining 1 cup of flour.Divide in half. Cover dough and chill
for 1 to 2 hours (til firm).*On lightly floured surface, roll one
portion of chilled dough at a time to1/4 inch thickness. Cut
into desired shapes. Place on ungreased cookiesheet.*Bake
in 350 degree oven for 8 to 10 min. or till edges are light brown andcookies
are slightly puffed. Place cookies on wire rack, cool thoroughly.Use
a sifter to sprinkle with powdered sugar before serving.*Makes about
3 dozen.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened 1/2 cup butter or
margarine 1/3 cup sugar 1/4 tsp. vanilla extract or 1/2 teaspoon almond
extract 2 cups flour Colored sugar
Preparation Beat cream cheese, butter, sugar and vanilla with electric mixer
on medium speed until well blended. Add flour; mix well. Refrigerate several
hours or overnight.
Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes;
sprinkle with colored sugar. Place on ungreased cookie sheet.
Bake at 350° for 15 to 17 minutes or until edges are lightly browned.
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