1 1/3 cup chocolate cookie crumbs
2 tbl sugar
1/4 cup butter
1 1/2 cup sour cream
1/2 cup sugar
3 eggs
1 tbl flour
2 tsp vanilla
1/4 tsp peppermint extract
3 8oz packages of cream cheese
2 tbl butter
2/3 cup crushed peppermint candy
Instructions:
Preheat oven to 325 degrees.
Combine first 3 ingredients and press into a 9-inch spring-form pan.
Blend sour cream, sugar, eggs, flour and both extracts until smooth.
Add cream cheese and 2 tbl butter.
Stir in crushed candy.
Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm.
Allow to cool (top may crack) and refrigerate overnight.
Remove from pan and serve.
Top with sweetened whip cream and garnish with candy cane if desired.
Saturday, October 18, 2008
Brownie Cheesecake Bars
1 1/2 c All-purpose flour
1 1/2 c Sugar
2/3 c Butter or margarine; melted
2/3 c Cocoa
3 Eggs; divided
1/2 c Milk
3 tsp Vanilla extract; divided
1/2 tsp Baking powder
1 c Chopped Nuts; optional
1 pkg (8 oz)cream cheese; soft
2 tb Butter or margarine
1 tbl Cornstarch
1 can (14 oz)Sweetened condensed milk
Instructions:
Preheat oven to 350 degrees.
Grease 13 x 9-inch baking pan.
In mixer bowl beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended.
Stir in nuts.
Spread into pan.
In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy.
Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth.
Pour over brownie batter.
Bake 35 to 40 minutes or until top is lightly browned.
Cool; refrigerate.
Cut into bars.
1 1/2 c Sugar
2/3 c Butter or margarine; melted
2/3 c Cocoa
3 Eggs; divided
1/2 c Milk
3 tsp Vanilla extract; divided
1/2 tsp Baking powder
1 c Chopped Nuts; optional
1 pkg (8 oz)cream cheese; soft
2 tb Butter or margarine
1 tbl Cornstarch
1 can (14 oz)Sweetened condensed milk
Instructions:
Preheat oven to 350 degrees.
Grease 13 x 9-inch baking pan.
In mixer bowl beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended.
Stir in nuts.
Spread into pan.
In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy.
Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth.
Pour over brownie batter.
Bake 35 to 40 minutes or until top is lightly browned.
Cool; refrigerate.
Cut into bars.
Brooklyn Cheesecake
16 oz ricotta cheese
16 oz cream cheese, softened
1 1/2 cup sugar
4 eggs
Juice of 1/2 fresh lemon
1/4 tsp vanilla
3 tbl cornstarch
3 tbl flour
1/4 cup melted butter
16 oz sour cream
Instructions:
Blend together ricotta and cream cheese, and add sugar.
Beat in eggs, one at a time.
Add lemon juice, vanilla, cornstarch, flour and butter. Mix well.
Fold in sour cream and pour into buttered 10- inch spring form pan.
Put cake in a cold oven. Heat to 325 degrees, and bake for one hour.
Turn oven off and leave cake in for two more hours.
Do not open oven door while cooling.
Remove cake and finish cooling.
Wrap and refrigerate. Cake is best the next day.
16 oz cream cheese, softened
1 1/2 cup sugar
4 eggs
Juice of 1/2 fresh lemon
1/4 tsp vanilla
3 tbl cornstarch
3 tbl flour
1/4 cup melted butter
16 oz sour cream
Instructions:
Blend together ricotta and cream cheese, and add sugar.
Beat in eggs, one at a time.
Add lemon juice, vanilla, cornstarch, flour and butter. Mix well.
Fold in sour cream and pour into buttered 10- inch spring form pan.
Put cake in a cold oven. Heat to 325 degrees, and bake for one hour.
Turn oven off and leave cake in for two more hours.
Do not open oven door while cooling.
Remove cake and finish cooling.
Wrap and refrigerate. Cake is best the next day.
Sugar and Spice Sparklers
3 tbsp. unsalted butter
¼ cup fine sugar
Grated rind of half a lemon
½ beaten egg
1/3 cup ground almonds
1 cup flour
½ teaspoon mixed spice
3 tbsp. raspberry jam
2 tbsp. confectioner’s sugar
½ tsp. ground cinnamon
Instructions:
Preheat oven to 350 degrees.
Beat butter, sugar and lemon rind together until light and fluffy.
Gradually add beaten egg and then stir in the ground almonds.
Sift together the flour and spices and knead into the mixture.
Chill for about half an hour and then roll out the dough into about 1/8 inch thickness.
Cut out into cookie shapes.
Bake for 10-15 minutes.
After cooling to room temperature, use the apricot preserve to sandwich the cookies into pairs.
Cool further and then dust with confectioner’s sugar and ground cinnamon
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¼ cup fine sugar
Grated rind of half a lemon
½ beaten egg
1/3 cup ground almonds
1 cup flour
½ teaspoon mixed spice
3 tbsp. raspberry jam
2 tbsp. confectioner’s sugar
½ tsp. ground cinnamon
Instructions:
Preheat oven to 350 degrees.
Beat butter, sugar and lemon rind together until light and fluffy.
Gradually add beaten egg and then stir in the ground almonds.
Sift together the flour and spices and knead into the mixture.
Chill for about half an hour and then roll out the dough into about 1/8 inch thickness.
Cut out into cookie shapes.
Bake for 10-15 minutes.
After cooling to room temperature, use the apricot preserve to sandwich the cookies into pairs.
Cool further and then dust with confectioner’s sugar and ground cinnamon
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Spiced Christmas Cookies
1 stick softened unsalted butter
1/3 cup packed light brown sugar
1 egg, separated
1 ¼ cp. sifted flour
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. grated nutmeg
¼ tsp. ground cloves
2 tbsp. granulated sugar
Instructions:
Preheat oven to 350 degrees.
Beat together butter and sugar till light and fluffy keeping aside two teaspoons of egg white, mix the rest of the separated egg into the mixture and mix well.
Stir in the spices and four, kneading into soft dough.
Roll this dough to about ¼ inch thickness and cut into Christmas shapes, stars etc.
Brush these shapes with the egg white and bake at 350 degrees for 10-12 minutes.
Let them cool to room temperature before dusting with icing sugar.
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1/3 cup packed light brown sugar
1 egg, separated
1 ¼ cp. sifted flour
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. grated nutmeg
¼ tsp. ground cloves
2 tbsp. granulated sugar
Instructions:
Preheat oven to 350 degrees.
Beat together butter and sugar till light and fluffy keeping aside two teaspoons of egg white, mix the rest of the separated egg into the mixture and mix well.
Stir in the spices and four, kneading into soft dough.
Roll this dough to about ¼ inch thickness and cut into Christmas shapes, stars etc.
Brush these shapes with the egg white and bake at 350 degrees for 10-12 minutes.
Let them cool to room temperature before dusting with icing sugar.
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Sparkling Sour Cream Sugar Cookies
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
1/2 cup dairy sour cream
1 egg
1 teaspoon finely shredded orange peel
1/2 teaspoon lemon extract
2-1/2 cups all-purpose flour
Powdered Sugar Icing (see recipe below) or your favorite frosting
Instructions:
In mixing bowl, beat butter with electric mixer 30 seconds.
Add sugar, baking powder, soda, and salt; beat well.
Beat in sour cream, egg, peel, and lemon extract.
Beat in as much flour as you can with the mixer. Using wooden spoon, stir in remaining flour.
Divide in half. Cover; chill 1 to 2 hours or until easy to handle.
On a well-floured surface, roll out half of the dough at a time to 1/4-inch thickness.
Using a cooking cutter, cut dough into desired shapes.
Place cookies 1 inch apart on an ungreased cookie sheet.
Bake in a 375 degree oven for 6 to 7 minutes or until edges are firm and bottoms are light brown.
Transfer to wire rack; cool.
Prepare the Powdered Sugar Icing or frosting. Spread the mixture over cookies.
Immediately top each cookie with candied citrus peel or let dry and paint designs on each with food coloring.
Makes approximately 40 to 50
Powdered Sugar Icing: In a medium mixing bowl, beat together 4 cups sifted powdered sugar and 1/4 cup milk. Stir in additional milk if needed, 1 teaspoon at a time, until glaze is easy to spread. Tint with food coloring, if you like.
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1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
1/2 cup dairy sour cream
1 egg
1 teaspoon finely shredded orange peel
1/2 teaspoon lemon extract
2-1/2 cups all-purpose flour
Powdered Sugar Icing (see recipe below) or your favorite frosting
Instructions:
In mixing bowl, beat butter with electric mixer 30 seconds.
Add sugar, baking powder, soda, and salt; beat well.
Beat in sour cream, egg, peel, and lemon extract.
Beat in as much flour as you can with the mixer. Using wooden spoon, stir in remaining flour.
Divide in half. Cover; chill 1 to 2 hours or until easy to handle.
On a well-floured surface, roll out half of the dough at a time to 1/4-inch thickness.
Using a cooking cutter, cut dough into desired shapes.
Place cookies 1 inch apart on an ungreased cookie sheet.
Bake in a 375 degree oven for 6 to 7 minutes or until edges are firm and bottoms are light brown.
Transfer to wire rack; cool.
Prepare the Powdered Sugar Icing or frosting. Spread the mixture over cookies.
Immediately top each cookie with candied citrus peel or let dry and paint designs on each with food coloring.
Makes approximately 40 to 50
Powdered Sugar Icing: In a medium mixing bowl, beat together 4 cups sifted powdered sugar and 1/4 cup milk. Stir in additional milk if needed, 1 teaspoon at a time, until glaze is easy to spread. Tint with food coloring, if you like.
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Poinsettia Cookies
1 cup (2 sticks) butter or margarine, softened
1 cup confectioners' sugar
1 egg, beaten
1 1/2 teaspoons almond extract
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
Red decorating sugar, for garnish
Instructions:
Cream butter in a large bowl with an electric mixer.
Add confectioners' sugar; beat well.
Beat in the egg and extracts.
Blend in the flour and salt.
Form the dough into two disks and wrap them in plastic.
Chill the dough well.
Remove one disk from the refrigerator.
Roll dough out on a lightly floured surface to 1/8-inch thickness.
Cut into 1 1/2-inch squares, then cut from each corner of the square almost to the center.
Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia).
Sprinkle the center of each with red sugar. Repeat with the second disk of dough.
Preheat oven to 350 degrees.
Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.
Makes about 5 dozen cookies.
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1 cup confectioners' sugar
1 egg, beaten
1 1/2 teaspoons almond extract
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
Red decorating sugar, for garnish
Instructions:
Cream butter in a large bowl with an electric mixer.
Add confectioners' sugar; beat well.
Beat in the egg and extracts.
Blend in the flour and salt.
Form the dough into two disks and wrap them in plastic.
Chill the dough well.
Remove one disk from the refrigerator.
Roll dough out on a lightly floured surface to 1/8-inch thickness.
Cut into 1 1/2-inch squares, then cut from each corner of the square almost to the center.
Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia).
Sprinkle the center of each with red sugar. Repeat with the second disk of dough.
Preheat oven to 350 degrees.
Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.
Makes about 5 dozen cookies.
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Pistachio Cookies
2/3 C. Butter, softened
1 C. Sugar
2 oz. Unsweetened Chocolate, melted and cooled
2 Eggs, separated
1 t. Vanilla
1 3/4 C. All-purpose Flour
1/4 t. Baking Powder
1/4 t. Baking Soda
1/4 t. Salt
Sugar for sprinkling
1/3 C. chopped, shelled Pistachios (use more for fuller cookies)
Instructions:
Preheat oven to 400 degrees.
Cream butter and sugar. Add chocolate, egg yolks and vanilla. Mix well.
Combine flour, baking powder, soda and salt.
Stir into creamed mixture.
Chill dough.
Roll to 1/8-inch thickness on lightly floured surface. Cut into desired shapes with 2 1/2 to 3-inch cookie cutter.
Beat reserved egg whites until foamy. Brush on cookies.
Sprinkle with sugar and pistachios.
Press nuts gently into cookies.
Bake on ungreased baking sheet in preheated oven for 6 - 8 minutes.
Makes approximately 4 dozen
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1 C. Sugar
2 oz. Unsweetened Chocolate, melted and cooled
2 Eggs, separated
1 t. Vanilla
1 3/4 C. All-purpose Flour
1/4 t. Baking Powder
1/4 t. Baking Soda
1/4 t. Salt
Sugar for sprinkling
1/3 C. chopped, shelled Pistachios (use more for fuller cookies)
Instructions:
Preheat oven to 400 degrees.
Cream butter and sugar. Add chocolate, egg yolks and vanilla. Mix well.
Combine flour, baking powder, soda and salt.
Stir into creamed mixture.
Chill dough.
Roll to 1/8-inch thickness on lightly floured surface. Cut into desired shapes with 2 1/2 to 3-inch cookie cutter.
Beat reserved egg whites until foamy. Brush on cookies.
Sprinkle with sugar and pistachios.
Press nuts gently into cookies.
Bake on ungreased baking sheet in preheated oven for 6 - 8 minutes.
Makes approximately 4 dozen
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Ornament Cookies
1 1/4 cups powdered sugar
1 cup butter; softened
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
Decorator sugars; if desired
Frosting:
2 cups powdered sugar
1/4 cup butter; softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Food color; if desired
Instructions:
Combine 1 1/4 cups powdered sugar, 1 cup butter, egg and 1 teaspoon vanilla in large bowl.
Beat at low speed, scraping bowl often, until creamy.
Add flour and baking soda; beat until well mixed.
Divide dough in half; wrap each half in plastic food wrap.
Refrigerate until firm (at least 2 hours).
Preheat oven to 375 degrees.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness.
Cut with 4-inch cookie cutter.
Place 2 inches apart onto ungreased cookie sheets.
Sprinkle with decorator sugars, if desired.
Bake for 6 to 10 minutes or until edges are lightly browned.
While cookies are still warm, use toothpick or straw to make holes for ribbons to hang cookies as ornaments.
Cool completely.
Combine 2 cups powdered sugar, 1/4 cup butter and 1 teaspoon vanilla in small bowl.
Beat at low speed, scraping bowl often and adding enough milk for desired frosting consistency.
Tint frosting with food color, if desired.
Frost and fill cooled cookies as desired.
Makes approximately 1 1/2 dozen
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1 cup butter; softened
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
Decorator sugars; if desired
Frosting:
2 cups powdered sugar
1/4 cup butter; softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Food color; if desired
Instructions:
Combine 1 1/4 cups powdered sugar, 1 cup butter, egg and 1 teaspoon vanilla in large bowl.
Beat at low speed, scraping bowl often, until creamy.
Add flour and baking soda; beat until well mixed.
Divide dough in half; wrap each half in plastic food wrap.
Refrigerate until firm (at least 2 hours).
Preheat oven to 375 degrees.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness.
Cut with 4-inch cookie cutter.
Place 2 inches apart onto ungreased cookie sheets.
Sprinkle with decorator sugars, if desired.
Bake for 6 to 10 minutes or until edges are lightly browned.
While cookies are still warm, use toothpick or straw to make holes for ribbons to hang cookies as ornaments.
Cool completely.
Combine 2 cups powdered sugar, 1/4 cup butter and 1 teaspoon vanilla in small bowl.
Beat at low speed, scraping bowl often and adding enough milk for desired frosting consistency.
Tint frosting with food color, if desired.
Frost and fill cooled cookies as desired.
Makes approximately 1 1/2 dozen
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Oatmeal Shortbread
3/4 cup all purpose flour
2/3 cup oats
1/2 cup corn starch
1/2 cup powdered sugar
3/4 cup butter, softened
Instructions:
Mix flour, oats, corn starch and powdered sugar in a large bowl.
Blend in butter.
Work with hands until a soft, smooth dough forms.
Shape into a disk and wrap with plastic wrap. Place in the refrigerator 30 minutes or until easy to handle.
Preheat oven to 300 degrees.
Roll out dough to 1/4" thickness. Cut into shapes with cookie cutters.
Place on ungreased baking sheets.
Decorate if desired.
Bake for 15-25 minutes, or until edges are lightly browned. Time will depend on cookie size.
Remove and cool completely on wire rack.
Store in airtight container at room temperature.
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2/3 cup oats
1/2 cup corn starch
1/2 cup powdered sugar
3/4 cup butter, softened
Instructions:
Mix flour, oats, corn starch and powdered sugar in a large bowl.
Blend in butter.
Work with hands until a soft, smooth dough forms.
Shape into a disk and wrap with plastic wrap. Place in the refrigerator 30 minutes or until easy to handle.
Preheat oven to 300 degrees.
Roll out dough to 1/4" thickness. Cut into shapes with cookie cutters.
Place on ungreased baking sheets.
Decorate if desired.
Bake for 15-25 minutes, or until edges are lightly browned. Time will depend on cookie size.
Remove and cool completely on wire rack.
Store in airtight container at room temperature.
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No Chill Cut-Out Sugar Cookies
1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
Instructions:
Preheat oven to 375 degrees.
In a large bowl, cream butter and sugar with an electric mixer.
Beat in eggs and vanilla.
Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff.
Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick.
Dip cutters into flour before each use.
Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.
Makes approximately 24.
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1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
Instructions:
Preheat oven to 375 degrees.
In a large bowl, cream butter and sugar with an electric mixer.
Beat in eggs and vanilla.
Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff.
Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick.
Dip cutters into flour before each use.
Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.
Makes approximately 24.
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Moravian Christmas Cookies
3 1/2 cups sifted all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup softened butter
1 1/2 cups granulated sugar
2 eggs
1 tablespoon brandy
Instructions:
Sift together flour, cinnamon, nutmeg and salt.
Cream butter and sugar together.
Add eggs and brandy; beat thoroughly.
Gradually add sifted dry ingredients to creamed mixture, mixing well.
Cover and chill several hours or overnight.
Preheat oven to 400 degrees.
Roll out a small portion of the dough at a time on a floured board to a thickness of 1/4 inch (keep remaining dough in refrigerator).
Cut with a cookie cutter into desired shapes.
Place 2 inches apart on an ungreased cookie sheet and bake for 12 to 14 minutes.
Makes approximately 4 to 5 dozen.
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1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup softened butter
1 1/2 cups granulated sugar
2 eggs
1 tablespoon brandy
Instructions:
Sift together flour, cinnamon, nutmeg and salt.
Cream butter and sugar together.
Add eggs and brandy; beat thoroughly.
Gradually add sifted dry ingredients to creamed mixture, mixing well.
Cover and chill several hours or overnight.
Preheat oven to 400 degrees.
Roll out a small portion of the dough at a time on a floured board to a thickness of 1/4 inch (keep remaining dough in refrigerator).
Cut with a cookie cutter into desired shapes.
Place 2 inches apart on an ungreased cookie sheet and bake for 12 to 14 minutes.
Makes approximately 4 to 5 dozen.
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Lemon Sugar Cookies
8 oz Unsalted Butter, at room Temperature
7 oz Granulated Sugar
1 Egg
1 tsp Lemon Extract
1/2 tsp Lemon Zest
18 oz All Purpose Flour
2 tsp Baking Powder
Instructions:
Preheat oven to 350 degrees.
In the work bowl of a food processor, combine butter, sugar and egg. Process for about one minute until the mixture is smooth and creamy.
Add lemon extract and lemon zest. Pulse just to combine.
Toss together flour and baking powder.
Add to butter mixture and mix just to incorporate.
Wrap dough in plastic and chill about 1 hour, just until firm enough to roll.
Turn out onto lightly floured board and roll dough to 1/8 inch thick.
Cut with 2 1/2 inch heart shape cookie cutter.
Transfer to parchment paper lined cookie sheet and bake for 10 to 12 minutes or until lightly golden.
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7 oz Granulated Sugar
1 Egg
1 tsp Lemon Extract
1/2 tsp Lemon Zest
18 oz All Purpose Flour
2 tsp Baking Powder
Instructions:
Preheat oven to 350 degrees.
In the work bowl of a food processor, combine butter, sugar and egg. Process for about one minute until the mixture is smooth and creamy.
Add lemon extract and lemon zest. Pulse just to combine.
Toss together flour and baking powder.
Add to butter mixture and mix just to incorporate.
Wrap dough in plastic and chill about 1 hour, just until firm enough to roll.
Turn out onto lightly floured board and roll dough to 1/8 inch thick.
Cut with 2 1/2 inch heart shape cookie cutter.
Transfer to parchment paper lined cookie sheet and bake for 10 to 12 minutes or until lightly golden.
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Lemon Cream Cheese Cut-Out Cookies
2-1/4 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
2/3 cup butter, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
3 tablespoons milk
1-1/2 teaspoon grated lemon peel
2 cups sifted powdered sugar (optional)
3 tablespoons warm water (optional)
4 teaspoons meringue powder (optional)
1/4 teaspoon cream of tartar (optional)
Instructions:
Preheat oven to 350 degrees.
Stir together flour, spices, and salt.
In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined.
Beat in milk and lemon peel.
Add dry ingredients, beating at low speed just until combined.
Chill, covered, for 2 to 3 hours or until firm.
On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters.
Place on ungreased cookie sheets. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned.
Cool on wire racks.
If desired, in a medium mixing bowl combine powdered sugar, meringue powder, and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.)
Spread over cookies. (When not using, keep icing tightly covered to prevent drying.)
Makes approximately 60
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3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
2/3 cup butter, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
3 tablespoons milk
1-1/2 teaspoon grated lemon peel
2 cups sifted powdered sugar (optional)
3 tablespoons warm water (optional)
4 teaspoons meringue powder (optional)
1/4 teaspoon cream of tartar (optional)
Instructions:
Preheat oven to 350 degrees.
Stir together flour, spices, and salt.
In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined.
Beat in milk and lemon peel.
Add dry ingredients, beating at low speed just until combined.
Chill, covered, for 2 to 3 hours or until firm.
On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters.
Place on ungreased cookie sheets. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned.
Cool on wire racks.
If desired, in a medium mixing bowl combine powdered sugar, meringue powder, and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.)
Spread over cookies. (When not using, keep icing tightly covered to prevent drying.)
Makes approximately 60
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Lemon Cinnamon Cookies
For the cookies:
4 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons pulverized baking ammonia (sold at pharmacies) or 1 teaspoon cream of tartar mixed with 1 tsp baking soda
1/2 teaspoon salt
1 cup unsalted butter
3 beaten eggs
2 teaspoons finely shredded lemon peel
For the glaze:
1 egg white
1 tablespoon water
Pearl (coarse) sugar or regular sugar
4 oz semisweet chocolate pieces, melted
Instructions:
Preheat oven to 375 degrees.
In a very large mixing bowl, stir together the flour, 2 cups sugar, cinnamon, baking ammonia and salt.
Cut in butter till mixture resembles coarse cornmeal.
Add eggs and lemon peel; mix well to form a dough.
On a floured surface, roll out dough to 1/8-inch thickness.
Cut into shapes with 2- or 3-inch cookie cutters.
Place cutouts on ungreased cookie sheets.
Combine egg white and water; brush over tops of cookies. Sprinkle cookies with sugar.
Bake in a 375° oven for 8 to 10 minutes or till golden.
Remove to wire rack to cool.
Drizzle with melted chocolate.
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4 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons pulverized baking ammonia (sold at pharmacies) or 1 teaspoon cream of tartar mixed with 1 tsp baking soda
1/2 teaspoon salt
1 cup unsalted butter
3 beaten eggs
2 teaspoons finely shredded lemon peel
For the glaze:
1 egg white
1 tablespoon water
Pearl (coarse) sugar or regular sugar
4 oz semisweet chocolate pieces, melted
Instructions:
Preheat oven to 375 degrees.
In a very large mixing bowl, stir together the flour, 2 cups sugar, cinnamon, baking ammonia and salt.
Cut in butter till mixture resembles coarse cornmeal.
Add eggs and lemon peel; mix well to form a dough.
On a floured surface, roll out dough to 1/8-inch thickness.
Cut into shapes with 2- or 3-inch cookie cutters.
Place cutouts on ungreased cookie sheets.
Combine egg white and water; brush over tops of cookies. Sprinkle cookies with sugar.
Bake in a 375° oven for 8 to 10 minutes or till golden.
Remove to wire rack to cool.
Drizzle with melted chocolate.
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Honey Snowflake Cookies
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cardamom
1 egg
1/2 cup honey
2 cups flour
1 cup whole wheat flour
ICING:
1/4 cup butter, softened
1/4 cup flour
2 teaspoons water
Instructions:
In a mixing bowl, beat the butter or margarine on medium to high speed for 30 seconds.
Add brown sugar, baking powder and cardamom; beat until combined.
Beat in the egg and honey.
Beat in as much of the flours as you can with a mixer. Stir in any remaining flour with a wooden spoon.
Divide dough in half. Cover and chill for 3 hours, or until easy to handle.
For the icing, stir together the butter, flour and water until smooth.
Preheat oven to 375 degrees.
On a lightly floured surface, roll each half of dough to a 1/4-inch thickness.
Using a 2 or 2 1/2-inch cookie cutter, cut dough into shapes. Place cookies 2 inches apart on ungreased cookie sheets.
Pipe icing onto unbaked cookies with a decorating bag and writing tip.
Bake cookies at 375ºF for 7 to 9 minutes, or until edges are firm and bottoms are lightly browned.
Remove cookies and cool on rack.
Makes approximately 4 to 5 dozen
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1 teaspoon baking powder
1/2 teaspoon ground cardamom
1 egg
1/2 cup honey
2 cups flour
1 cup whole wheat flour
ICING:
1/4 cup butter, softened
1/4 cup flour
2 teaspoons water
Instructions:
In a mixing bowl, beat the butter or margarine on medium to high speed for 30 seconds.
Add brown sugar, baking powder and cardamom; beat until combined.
Beat in the egg and honey.
Beat in as much of the flours as you can with a mixer. Stir in any remaining flour with a wooden spoon.
Divide dough in half. Cover and chill for 3 hours, or until easy to handle.
For the icing, stir together the butter, flour and water until smooth.
Preheat oven to 375 degrees.
On a lightly floured surface, roll each half of dough to a 1/4-inch thickness.
Using a 2 or 2 1/2-inch cookie cutter, cut dough into shapes. Place cookies 2 inches apart on ungreased cookie sheets.
Pipe icing onto unbaked cookies with a decorating bag and writing tip.
Bake cookies at 375ºF for 7 to 9 minutes, or until edges are firm and bottoms are lightly browned.
Remove cookies and cool on rack.
Makes approximately 4 to 5 dozen
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Holiday Ginger Cookies
1 1/4 cups sugar
1 cup butter; softened
1 egg
3 tablespoons molasses
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting:
3 cups powdered sugar
1/3 cup butter; softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Instructions:
Combine sugar, butter, egg, molasses and vanilla in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add all remaining cookie ingredients.
Beat until well mixed.
Divide dough in half; wrap in plastic food wrap.
Refrigerate until firm (1 to 2 hours).
Preheat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
Cut with 4-inch cookie cutter.
Place cookies, 1 inch apart, on ungreased cookie sheets.
Bake for 6 to 9 minutes or until set. Let stand 1 minute; remove from cookie sheets.
Cool completely.
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl.
Beat at low speed, adding enough milk for desired spreading consistency.
Decorate cooled cookies with frosting as desired.
Makes approximately 2 dozen
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1 cup butter; softened
1 egg
3 tablespoons molasses
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting:
3 cups powdered sugar
1/3 cup butter; softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Instructions:
Combine sugar, butter, egg, molasses and vanilla in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add all remaining cookie ingredients.
Beat until well mixed.
Divide dough in half; wrap in plastic food wrap.
Refrigerate until firm (1 to 2 hours).
Preheat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
Cut with 4-inch cookie cutter.
Place cookies, 1 inch apart, on ungreased cookie sheets.
Bake for 6 to 9 minutes or until set. Let stand 1 minute; remove from cookie sheets.
Cool completely.
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl.
Beat at low speed, adding enough milk for desired spreading consistency.
Decorate cooled cookies with frosting as desired.
Makes approximately 2 dozen
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Eggnog Snowman Cookies
3/4 cup sugar
3/4 cup butter; softened
1/3 cup eggnog
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Frosting:
3 cups powdered sugar
1/4 cup eggnog
1 to 2 food colors
Miniature real semi-sweet chocolate chips
Instructions:
Combine sugar and butter in large bowl.
Beat at medium speed until creamy.
Add 1/3 cup eggnog, egg and vanilla; continue beating until well mixed.
Reduce speed to low; add flour, baking powder, nutmeg and salt.
Beat until well mixed.
Divide dough in half; wrap each half in plastic food wrap.
Refrigerate until firm (at least 1 hour).
Preheat oven to 375 degrees.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
Cut with 3 to 4-inch snowman cookie cutter.
Place 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until edges are lightly browned.
Cool completely.
Combine powdered sugar and 1/4 cup eggnog in small bowl; mix well.
Remove one-third of frosting; place in two small bowls.
Tint frosting with food color as desired.
Frost snowmen with white frosting.
Use tinted frosting to decorate cookies, as desired.
Add miniature chocolate chips for eyes and buttons.
Makes 14 cookies
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3/4 cup butter; softened
1/3 cup eggnog
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Frosting:
3 cups powdered sugar
1/4 cup eggnog
1 to 2 food colors
Miniature real semi-sweet chocolate chips
Instructions:
Combine sugar and butter in large bowl.
Beat at medium speed until creamy.
Add 1/3 cup eggnog, egg and vanilla; continue beating until well mixed.
Reduce speed to low; add flour, baking powder, nutmeg and salt.
Beat until well mixed.
Divide dough in half; wrap each half in plastic food wrap.
Refrigerate until firm (at least 1 hour).
Preheat oven to 375 degrees.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
Cut with 3 to 4-inch snowman cookie cutter.
Place 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until edges are lightly browned.
Cool completely.
Combine powdered sugar and 1/4 cup eggnog in small bowl; mix well.
Remove one-third of frosting; place in two small bowls.
Tint frosting with food color as desired.
Frost snowmen with white frosting.
Use tinted frosting to decorate cookies, as desired.
Add miniature chocolate chips for eyes and buttons.
Makes 14 cookies
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Christmas Sugar Cookies
1 cup butter
1 1/4 cup sugar
2 egg
1 tablespoon vanilla
4 cups flour
4 teaspoons baking soda
Instructions:
In a large bowl, beat together the butter, sugar, egg, and vanilla extract until the mixture is fluffy.
Mix in the dry ingredients (flour and baking soda) until well combined.
Chill the dough at least two hours
Preheat oven to 375 degrees.
Roll dough on a floured surface until 1/8 of an inch thick.
Cut with Christmas cookie cutters.
Place the shapes on an ungreased cookie sheet.
Bake at 375 degrees for ten minutes or until lightly browned.
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1 1/4 cup sugar
2 egg
1 tablespoon vanilla
4 cups flour
4 teaspoons baking soda
Instructions:
In a large bowl, beat together the butter, sugar, egg, and vanilla extract until the mixture is fluffy.
Mix in the dry ingredients (flour and baking soda) until well combined.
Chill the dough at least two hours
Preheat oven to 375 degrees.
Roll dough on a floured surface until 1/8 of an inch thick.
Cut with Christmas cookie cutters.
Place the shapes on an ungreased cookie sheet.
Bake at 375 degrees for ten minutes or until lightly browned.
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Christmas Sand Tarts
1/2 cup butter
1 cup sugar
1 egg, beaten
1 3/4 cups sifted flour
2 teaspoons baking powder
1 egg white, unbeaten
1 tablespoon sugar
1/4 teaspoon cinnamon
Instructions:
Cream butter and sugar and stir in well beaten egg.
Sift flour and baking powder together, blend with first ingredients to make a soft dough. Set in refrigerator to chill.
Preheat oven to 275 degrees
When cold, place on well floured board (or use powdered sugar), roll out 1/8-inch thick. Knead in more flour if needed.
Shape with cutters.
Brush with egg white and sprinkle with cinnamon sugar mixture.
Bake on a lightly greased baking sheet for about 20 minutes or until lightly browned.
Makes approximately 30
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1 cup sugar
1 egg, beaten
1 3/4 cups sifted flour
2 teaspoons baking powder
1 egg white, unbeaten
1 tablespoon sugar
1/4 teaspoon cinnamon
Instructions:
Cream butter and sugar and stir in well beaten egg.
Sift flour and baking powder together, blend with first ingredients to make a soft dough. Set in refrigerator to chill.
Preheat oven to 275 degrees
When cold, place on well floured board (or use powdered sugar), roll out 1/8-inch thick. Knead in more flour if needed.
Shape with cutters.
Brush with egg white and sprinkle with cinnamon sugar mixture.
Bake on a lightly greased baking sheet for about 20 minutes or until lightly browned.
Makes approximately 30
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Christmas Butter Cookies
1-1/2 c. confectioners sugar
1 c. butter
1 egg
1-1/2 tsp. vanilla
2-1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
Cookie decorations
Instructions:
Preheat oven to 375 degrees.
Mix sugar and butter together.
Add egg and vanilla to sugar and butter mixture.
Mix flour, baking soda and cream of tartar to mixture, blend well.
Refrigerate for 2-3 hours.
Roll a portion of dough to 1/8 inch thickness. Cut into desired shapes.
Sprinkle decorations on dough.
Place on greased cookie sheet.
Bake for 7-8 minutes at 375 degrees.
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1 c. butter
1 egg
1-1/2 tsp. vanilla
2-1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
Cookie decorations
Instructions:
Preheat oven to 375 degrees.
Mix sugar and butter together.
Add egg and vanilla to sugar and butter mixture.
Mix flour, baking soda and cream of tartar to mixture, blend well.
Refrigerate for 2-3 hours.
Roll a portion of dough to 1/8 inch thickness. Cut into desired shapes.
Sprinkle decorations on dough.
Place on greased cookie sheet.
Bake for 7-8 minutes at 375 degrees.
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Chocolate Shortbread Trees
1 cup butter; softened
1 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon ground cinnamon
Icing:
1 1/2 cups white baking chips
2 tablespoons shortening
Decorator sugar
Instructions:
Preheat oven to 350 degrees.
Combine butter, powdered sugar and vanilla in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, cocoa and cinnamon.
Beat until well mixed.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
Cut with 2 1/2 to 3-inch tree-shaped cookie cutters.
Place 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until set.
Let stand 1 minute; remove from cookie sheets. Cool completely.
Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes).
Place icing in small resealable plastic food bag.
Snip 1/8-inch off one corner.
Pipe icing as desired onto cooled cookies.
Decorate as desired. Let stand until set.
Makes approximately 3 dozen
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1 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon ground cinnamon
Icing:
1 1/2 cups white baking chips
2 tablespoons shortening
Decorator sugar
Instructions:
Preheat oven to 350 degrees.
Combine butter, powdered sugar and vanilla in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, cocoa and cinnamon.
Beat until well mixed.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
Cut with 2 1/2 to 3-inch tree-shaped cookie cutters.
Place 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until set.
Let stand 1 minute; remove from cookie sheets. Cool completely.
Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes).
Place icing in small resealable plastic food bag.
Snip 1/8-inch off one corner.
Pipe icing as desired onto cooled cookies.
Decorate as desired. Let stand until set.
Makes approximately 3 dozen
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Chocolate Reindeer Cookies
1 cup butter, softened
1-1/2 cups sugar
1/3 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
3-1/4 cups all-purpose flour
72 small pretzel twists
72 candy-coated milk chocolate pieces
36 small red gum drops
Instructions:
Preheat oven to 375 degrees.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugar, cocoa powder, cream of tartar, baking soda, and salt.
Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Divide dough into 6 equal portions.
Wrap portions in waxed paper or plastic wrap. Chill for 3 hours or until dough is easy to handle.
On a lightly floured surface, roll each dough portion into a circle 6 inches in diameter.
Using a knife, cut each circle into 6 wedges. Place wedges 2 inches apart on an ungreased cookie sheet.
For antlers, on each triangle lightly press a pretzel into the upper corners. Press in chocolate pieces for eyes. For a nose, press a red gumdrop into the dough triangle about 1/2 inch from the point.
Bake for 7 to 9 minutes or until edges are firm. Do not overbake.
Cool on cookie sheet for 1 minute.
Transfer cookies to a wire rack; cool.
Makes approximately 36
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1-1/2 cups sugar
1/3 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
3-1/4 cups all-purpose flour
72 small pretzel twists
72 candy-coated milk chocolate pieces
36 small red gum drops
Instructions:
Preheat oven to 375 degrees.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugar, cocoa powder, cream of tartar, baking soda, and salt.
Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Divide dough into 6 equal portions.
Wrap portions in waxed paper or plastic wrap. Chill for 3 hours or until dough is easy to handle.
On a lightly floured surface, roll each dough portion into a circle 6 inches in diameter.
Using a knife, cut each circle into 6 wedges. Place wedges 2 inches apart on an ungreased cookie sheet.
For antlers, on each triangle lightly press a pretzel into the upper corners. Press in chocolate pieces for eyes. For a nose, press a red gumdrop into the dough triangle about 1/2 inch from the point.
Bake for 7 to 9 minutes or until edges are firm. Do not overbake.
Cool on cookie sheet for 1 minute.
Transfer cookies to a wire rack; cool.
Makes approximately 36
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Chocolate Raspberry Linzer Cookies
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
3/4 cup butter -- (11/2 sticks) softened
2 eggs
1/2 teaspoon almond extract
2 cups chocolate chips
6 tablespoons raspberry jam -- or preserves
confectioners' sugar
Instructions:
In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large mixer bowl, beat sugar and butter until creamy.
Beat in eggs and almond extract.
Gradually add flour mixture.
Divide dough in half.
Wrap in plastic wrap; refrigerate until firm.
Preheat oven to 350F.
On lightly floured board, roll out half of dough to 1/8-inch thickness.
Cut with 2 1/2-inch round cookie cutter. Repeat with remaining dough.
Cut 1-inch-round centers from half of unbaked cookies.
Place on ungreased cookie sheets.
Reroll dough trimmings, if necessary.
Bake 8 to 10 minutes just until set.
Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.
Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth.
Spread I measuring teaspoonful melted chocolate on flat side of each whole cookie.
Top with 1/2 measuring teaspoon raspberry jam.
Sprinkle confectioners' sugar on cookies with center holes; place flat side down on top of chocolate-jam cookies to form cookie sandwiches.
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1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
3/4 cup butter -- (11/2 sticks) softened
2 eggs
1/2 teaspoon almond extract
2 cups chocolate chips
6 tablespoons raspberry jam -- or preserves
confectioners' sugar
Instructions:
In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large mixer bowl, beat sugar and butter until creamy.
Beat in eggs and almond extract.
Gradually add flour mixture.
Divide dough in half.
Wrap in plastic wrap; refrigerate until firm.
Preheat oven to 350F.
On lightly floured board, roll out half of dough to 1/8-inch thickness.
Cut with 2 1/2-inch round cookie cutter. Repeat with remaining dough.
Cut 1-inch-round centers from half of unbaked cookies.
Place on ungreased cookie sheets.
Reroll dough trimmings, if necessary.
Bake 8 to 10 minutes just until set.
Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.
Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth.
Spread I measuring teaspoonful melted chocolate on flat side of each whole cookie.
Top with 1/2 measuring teaspoon raspberry jam.
Sprinkle confectioners' sugar on cookies with center holes; place flat side down on top of chocolate-jam cookies to form cookie sandwiches.
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Chocolate Mint Christmas Tree Cookies
1 cup confectioners' sugar
1 cup butter, softened
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Topping:
1 (10 ounce) package white vanilla chips
2 tablespoons solid shortening (not butter or margarine)
1/2 cup chopped peppermint candies
Instructions:
Preheat oven to 350 degrees.
In large mixer bowl, combine confectioners' sugar and butter; beat until light and fluffy.
Add flour, cocoa and vanilla extract; mix well.
On lightly floured surface, roll dough to 3/8-inch thickness.
Cut with sharp knife into 1 1/4-inch strips. Cut each strip into 1 1/4-inch squares; cut each square diagonally into triangles.
Place 1/2 inch apart on parchment-lined baking sheets.
Bake for 10 to 13 minutes or until firm to the touch.
Immediately place on wire racks to cool.
Cool baking sheets; line with parchment paper or wax paper.
In 2-cup glass measure, combine vanilla chips and shortening.
Microwave on high for 1 minute; stir.
Continue to microwave in 30-second increments, stirring after each time, until mixture is melted and smooth.
To make each tree: Dip long edge of 1 cookie triangle into melted chip mixture; place on prepared baking sheet. Dip long edge of second triangle into chip mixture; place uncoated corner over coated edge of first triangle. Dip long edge of third triangle into chip mixture; place uncoated corner over coated edge of second triangle to form tree.
Repeat with remaining cookie triangles.
Drizzle remaining coating over completed trees; sprinkle chopped candy over tops.
Let stand until firm.
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1 cup butter, softened
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Topping:
1 (10 ounce) package white vanilla chips
2 tablespoons solid shortening (not butter or margarine)
1/2 cup chopped peppermint candies
Instructions:
Preheat oven to 350 degrees.
In large mixer bowl, combine confectioners' sugar and butter; beat until light and fluffy.
Add flour, cocoa and vanilla extract; mix well.
On lightly floured surface, roll dough to 3/8-inch thickness.
Cut with sharp knife into 1 1/4-inch strips. Cut each strip into 1 1/4-inch squares; cut each square diagonally into triangles.
Place 1/2 inch apart on parchment-lined baking sheets.
Bake for 10 to 13 minutes or until firm to the touch.
Immediately place on wire racks to cool.
Cool baking sheets; line with parchment paper or wax paper.
In 2-cup glass measure, combine vanilla chips and shortening.
Microwave on high for 1 minute; stir.
Continue to microwave in 30-second increments, stirring after each time, until mixture is melted and smooth.
To make each tree: Dip long edge of 1 cookie triangle into melted chip mixture; place on prepared baking sheet. Dip long edge of second triangle into chip mixture; place uncoated corner over coated edge of first triangle. Dip long edge of third triangle into chip mixture; place uncoated corner over coated edge of second triangle to form tree.
Repeat with remaining cookie triangles.
Drizzle remaining coating over completed trees; sprinkle chopped candy over tops.
Let stand until firm.
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Caramel Topped Cookie Strips
1 cup butter; softened
1 cup sugar
1 egg
1 tablespoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg white; beaten
1/2 cup finely chopped pecans
1/2 to 2/3 cup caramel fudge ice cream topping; warmed
Instructions:
Combine butter, sugar, eggs and vanilla in large bowl.
Beat at medium speed until creamy.
Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
Cover; refrigerate 30 minutes.
Preheat oven to 350 degrees.
Roll out dough on lightly floured surface to 1/8-inch thickness.
Cut dough into 3x1-inch strips.
Place 1 inch apart onto ungreased cookie sheets.
Brush strips with beaten egg white; sprinkle with pecans.
Bake for 8 to 10 minutes or until edges are very lightly browned.
Cool completely.
Just before serving, drizzle each cookie strip with about 1/4 teaspoon ice cream topping.
Makes approximately 5 dozen
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1 cup sugar
1 egg
1 tablespoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg white; beaten
1/2 cup finely chopped pecans
1/2 to 2/3 cup caramel fudge ice cream topping; warmed
Instructions:
Combine butter, sugar, eggs and vanilla in large bowl.
Beat at medium speed until creamy.
Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
Cover; refrigerate 30 minutes.
Preheat oven to 350 degrees.
Roll out dough on lightly floured surface to 1/8-inch thickness.
Cut dough into 3x1-inch strips.
Place 1 inch apart onto ungreased cookie sheets.
Brush strips with beaten egg white; sprinkle with pecans.
Bake for 8 to 10 minutes or until edges are very lightly browned.
Cool completely.
Just before serving, drizzle each cookie strip with about 1/4 teaspoon ice cream topping.
Makes approximately 5 dozen
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Candy Cane Cookies
1/3 cup shortening
1/3 cup butter (no substitutes)
3/4 cup sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
4 ounces white chocolate
2 to 4 teaspoons shortening
1/2 to 2/3 cup crushed peppermint candy canes
Instructions:
Beat 1/3 cup shortening and butter on medium speed 30 seconds.
Add sugar and baking powder, then egg, milk, and vanilla.
Beat in cocoa powder and as much flour as you can with mixer.
Stir in remaining flour.
Divide dough in half. Cover; chill at least 1 hour.
Preheat oven to 375 degree F.
Working with one portion of dough at a time, roll to slightly less than 1/4-inch thickness on lightly floured surface.
Using a 4-inch candy-cane-shape cutter, cut dough. Place 1 inch apart on ungreased cookie sheet.
Bake in preheated oven 7 to 9 minutes or until firm and lightly browned.
Remove from cookie sheet; cool on a wire rack.
Heat white chocolate and 2 teaspoons shortening in a small saucepan over low heat till melted, stirring often. (Add more shortening, if necessary, for drizzling consistency.)
Drizzle one cookie with chocolate mixture; sprinkle with candy. Repeat with remaining cookies.
Let stand till set.
Makes approximately 36
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1/3 cup butter (no substitutes)
3/4 cup sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
4 ounces white chocolate
2 to 4 teaspoons shortening
1/2 to 2/3 cup crushed peppermint candy canes
Instructions:
Beat 1/3 cup shortening and butter on medium speed 30 seconds.
Add sugar and baking powder, then egg, milk, and vanilla.
Beat in cocoa powder and as much flour as you can with mixer.
Stir in remaining flour.
Divide dough in half. Cover; chill at least 1 hour.
Preheat oven to 375 degree F.
Working with one portion of dough at a time, roll to slightly less than 1/4-inch thickness on lightly floured surface.
Using a 4-inch candy-cane-shape cutter, cut dough. Place 1 inch apart on ungreased cookie sheet.
Bake in preheated oven 7 to 9 minutes or until firm and lightly browned.
Remove from cookie sheet; cool on a wire rack.
Heat white chocolate and 2 teaspoons shortening in a small saucepan over low heat till melted, stirring often. (Add more shortening, if necessary, for drizzling consistency.)
Drizzle one cookie with chocolate mixture; sprinkle with candy. Repeat with remaining cookies.
Let stand till set.
Makes approximately 36
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Buttery Butterscotch Cut-Outs
1 cup butterscotch-flavored chips
3 cups all-purpose flour
1 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla
Decorator sugars, if desired
Frosting; if desired
Instructions:
Melt butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 5 minutes).
Pour mixture into large bowl; add all remaining ingredients except decorator sugars and frosting.
Beat at low speed, scraping bowl often, until well mixed.
Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (at least 1 hour).
Preheat oven to 375 degrees.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters.
Place 1 inch apart onto ungreased cookie sheets.
Sprinkle with decorator sugars, if desired.
Bake for 5 to 8 minutes or until edges are lightly browned.
Cool completely; decorate with frosting, if desired.
Makes approximately 4 dozen
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3 cups all-purpose flour
1 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla
Decorator sugars, if desired
Frosting; if desired
Instructions:
Melt butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 5 minutes).
Pour mixture into large bowl; add all remaining ingredients except decorator sugars and frosting.
Beat at low speed, scraping bowl often, until well mixed.
Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (at least 1 hour).
Preheat oven to 375 degrees.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters.
Place 1 inch apart onto ungreased cookie sheets.
Sprinkle with decorator sugars, if desired.
Bake for 5 to 8 minutes or until edges are lightly browned.
Cool completely; decorate with frosting, if desired.
Makes approximately 4 dozen
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Butterscotch Pecan Shortbread
4 ounces unsalted butter
1/3 cup light brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups all-purpose flour
1/2 cup finely chopped pecans
Instructions:
Preheat oven to 325 degrees.
In a medium size mixing bowl, beat butter, sugar, and vanilla together.
Stir in salt and flour; add pecans, kneading in gently with hands, if necessary.
Press or gently roll out on a lightly floured surface; cut into circles or squares about 1/4-inch thick.
Bake for about 20 minutes. Time will vary with thickness, so check them after 12 to 15 minutes if they're a little thinner.
Makes approximately 15 to 18
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1/3 cup light brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups all-purpose flour
1/2 cup finely chopped pecans
Instructions:
Preheat oven to 325 degrees.
In a medium size mixing bowl, beat butter, sugar, and vanilla together.
Stir in salt and flour; add pecans, kneading in gently with hands, if necessary.
Press or gently roll out on a lightly floured surface; cut into circles or squares about 1/4-inch thick.
Bake for about 20 minutes. Time will vary with thickness, so check them after 12 to 15 minutes if they're a little thinner.
Makes approximately 15 to 18
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Butterscotch Gingerbread People
1 small box butterscotch pudding mix (cook & serve)
1/2 cup butter, softened
1/2 cup brown sugar, firmly packed
1 large egg
1-1/2 cup all-purpose flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
decorations or icing
Instructions:
Preheat oven to 350 degrees.
Cream pudding mix, butter and brown sugar in a mixing bowl.
Beat egg in.
Add dry ingredients and mix until blended.
Roll out on floured board and cut with cookie cutters.
Add candy buttons, cinnamon candy hearts or other decorations as desired.
Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack.
Cookies may then be decorated with icing as desired.
Makes approximately 12
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1/2 cup butter, softened
1/2 cup brown sugar, firmly packed
1 large egg
1-1/2 cup all-purpose flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
decorations or icing
Instructions:
Preheat oven to 350 degrees.
Cream pudding mix, butter and brown sugar in a mixing bowl.
Beat egg in.
Add dry ingredients and mix until blended.
Roll out on floured board and cut with cookie cutters.
Add candy buttons, cinnamon candy hearts or other decorations as desired.
Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack.
Cookies may then be decorated with icing as desired.
Makes approximately 12
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Butter Cookies
1/4 cup butter
6 tablespoons powdered sugar
1 egg yolk
1 cup all-purpose flour
Instructions:
Preheat oven to 375 degrees.
In a small mixing bowl, beat butter with electric mixer at medium speed for 30 seconds.
Beat in powdered sugar until smooth. Beat in egg yolk until well combined.
Add flour; beat on low speed until well combined.
If necessary, cover and chill until dough is easy to handle.
On well-floured surface, roll dough to 1/8-inch thickness.
With a 2-inch-diameter cutter, cut out cookies.
Place 1 inch apart on ungreased cookie sheet.
Bake in a 375 degree oven for 5 to 7 minutes or until golden brown.
Cool on a wire rack.
Makes approximately 20
6 tablespoons powdered sugar
1 egg yolk
1 cup all-purpose flour
Instructions:
Preheat oven to 375 degrees.
In a small mixing bowl, beat butter with electric mixer at medium speed for 30 seconds.
Beat in powdered sugar until smooth. Beat in egg yolk until well combined.
Add flour; beat on low speed until well combined.
If necessary, cover and chill until dough is easy to handle.
On well-floured surface, roll dough to 1/8-inch thickness.
With a 2-inch-diameter cutter, cut out cookies.
Place 1 inch apart on ungreased cookie sheet.
Bake in a 375 degree oven for 5 to 7 minutes or until golden brown.
Cool on a wire rack.
Makes approximately 20
Brownie Cookies
4 oz Semi-sweet chocolate
1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour
1 1/2 tsp Baking soda
1/2 tsp Baking powder
1/4 lb Unsalted butter
1 c Granulated sugar
1 tbl Vanilla extract
2 ea Egg
1 tbl Milk
3/4 c Finely chopped walnuts
Instructions:
Melt the chocolate over hot water.
Sift the flour, baking soda, and baking powder together. Set aside.
In the bowl of a mixer, cream the butter.
Add the sugar slowly and continue to beat.
Add the vanilla, then the eggs 1 at a time.
Add the chocolate and stir to blend.
Stir in the dry ingredients and the milk by hand.
When just blended, mix in the walnuts.
Cover and refrigerate dough for 30 minutes before rolling.
Preheat oven to 375 degrees.
Lightly grease a cookie sheet.
To form the cookies, scoop out a portion of dough and roll out on a well-floured surface.
When dough is 1/4 inch thick, cut it into rounds or other desired shapes.
Re-roll scraps and cut again.
Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes.
Watch for any hot spots in the oven and don't let these cookies over-brown
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1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour
1 1/2 tsp Baking soda
1/2 tsp Baking powder
1/4 lb Unsalted butter
1 c Granulated sugar
1 tbl Vanilla extract
2 ea Egg
1 tbl Milk
3/4 c Finely chopped walnuts
Instructions:
Melt the chocolate over hot water.
Sift the flour, baking soda, and baking powder together. Set aside.
In the bowl of a mixer, cream the butter.
Add the sugar slowly and continue to beat.
Add the vanilla, then the eggs 1 at a time.
Add the chocolate and stir to blend.
Stir in the dry ingredients and the milk by hand.
When just blended, mix in the walnuts.
Cover and refrigerate dough for 30 minutes before rolling.
Preheat oven to 375 degrees.
Lightly grease a cookie sheet.
To form the cookies, scoop out a portion of dough and roll out on a well-floured surface.
When dough is 1/4 inch thick, cut it into rounds or other desired shapes.
Re-roll scraps and cut again.
Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes.
Watch for any hot spots in the oven and don't let these cookies over-brown
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Best Ever Butter Cookies
1 cup butter; softened
1 cup sugar
1 egg
2 tablespoons orange juice
1 tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
Frosting:
3 cups powdered sugar
1/3 cup butter; softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Instructions:
Combine 1 cup butter, sugar and egg in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Add orange juice and vanilla; mix well.
Reduce speed to low; add flour and baking powder.
Beat until well mixed.
Divide dough into thirds; wrap in plastic food wrap.
Refrigerate until firm (2 to 3 hours).
Preheat oven to 400 degrees.
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 3-inch cookie cutters.
Place 1 inch apart onto ungreased cookie sheets.
Bake for 6 to 10 minutes or until edges are lightly browned.
Cool completely.
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl.
Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency.
Frost and decorate cooled cookies as desired.
Makes approximately 3 dozen
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1 cup sugar
1 egg
2 tablespoons orange juice
1 tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
Frosting:
3 cups powdered sugar
1/3 cup butter; softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Instructions:
Combine 1 cup butter, sugar and egg in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Add orange juice and vanilla; mix well.
Reduce speed to low; add flour and baking powder.
Beat until well mixed.
Divide dough into thirds; wrap in plastic food wrap.
Refrigerate until firm (2 to 3 hours).
Preheat oven to 400 degrees.
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 3-inch cookie cutters.
Place 1 inch apart onto ungreased cookie sheets.
Bake for 6 to 10 minutes or until edges are lightly browned.
Cool completely.
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl.
Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency.
Frost and decorate cooled cookies as desired.
Makes approximately 3 dozen
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Baker's Christmas Cookies
4 ounces cream cheese, softened
1/2 cup butter, softened
1 cup flour
1/2 pound pecan halves
1 bag caramels
12 ounces chocolate chips
non-pareils
Instructions:
Place softened cream cheese and butter in a bowl.
Gradually add flour to form a dough.
Chill dough in refrigerator.
Preheat oven to 400 degrees.
Roll out and cut with a 2" circle cookie cutter.
Place on ungreased cookie sheet and bake for 12 minutes.
Remove from oven, place 1/2 pecan onto each circle.
Place an unwrapped caramel on top of each pecan.
Return cookies to oven and watch closely.
Remove from oven when caramels have melted.
Lightly flatten caramels with a buttered knife.
Melt chocolate chips in a double boiler or microwave.
Stir chips and spread on top of each melted caramel.
Sprinkle non-pareils on top of warm melted chocolate.
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1/2 cup butter, softened
1 cup flour
1/2 pound pecan halves
1 bag caramels
12 ounces chocolate chips
non-pareils
Instructions:
Place softened cream cheese and butter in a bowl.
Gradually add flour to form a dough.
Chill dough in refrigerator.
Preheat oven to 400 degrees.
Roll out and cut with a 2" circle cookie cutter.
Place on ungreased cookie sheet and bake for 12 minutes.
Remove from oven, place 1/2 pecan onto each circle.
Place an unwrapped caramel on top of each pecan.
Return cookies to oven and watch closely.
Remove from oven when caramels have melted.
Lightly flatten caramels with a buttered knife.
Melt chocolate chips in a double boiler or microwave.
Stir chips and spread on top of each melted caramel.
Sprinkle non-pareils on top of warm melted chocolate.
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Apricot Jam Cookies
1-1/4 c. white flour
1-1/2 tbsp. sugar
1 cube margarine
1 egg yolk
8 oz. can almond paste
3/4 c. powdered sugar
2 egg whites
1 c. apricot jam
Instructions:
Mix flour, sugar, margarine, and egg yolk into a smooth dough.
Set aside in a cold place for 1/4 hour.
Roll out approximately 1/4 inch thick.
Cut out small round cookies and place on greased baking sheet.
Mix almond paste, powdered sugar, and egg whites with an electric mixer until smooth.
Put in pastry tube with star tip and put ruffling around edges of cookies.
Fill center of cookies with 1 teaspoon apricot jam.
Bake in 350 degree oven for 10 to 15 minutes.
1-1/2 tbsp. sugar
1 cube margarine
1 egg yolk
8 oz. can almond paste
3/4 c. powdered sugar
2 egg whites
1 c. apricot jam
Instructions:
Mix flour, sugar, margarine, and egg yolk into a smooth dough.
Set aside in a cold place for 1/4 hour.
Roll out approximately 1/4 inch thick.
Cut out small round cookies and place on greased baking sheet.
Mix almond paste, powdered sugar, and egg whites with an electric mixer until smooth.
Put in pastry tube with star tip and put ruffling around edges of cookies.
Fill center of cookies with 1 teaspoon apricot jam.
Bake in 350 degree oven for 10 to 15 minutes.
Apricot Jam Cookies
1-1/4 c. white flour
1-1/2 tbsp. sugar
1 cube margarine
1 egg yolk
8 oz. can almond paste
3/4 c. powdered sugar
2 egg whites
1 c. apricot jam
Instructions:
Mix flour, sugar, margarine, and egg yolk into a smooth dough.
Set aside in a cold place for 1/4 hour.
Roll out approximately 1/4 inch thick.
Cut out small round cookies and place on greased baking sheet.
Mix almond paste, powdered sugar, and egg whites with an electric mixer until smooth.
Put in pastry tube with star tip and put ruffling around edges of cookies.
Fill center of cookies with 1 teaspoon apricot jam.
Bake in 350 degree oven for 10 to 15 minutes.
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1-1/2 tbsp. sugar
1 cube margarine
1 egg yolk
8 oz. can almond paste
3/4 c. powdered sugar
2 egg whites
1 c. apricot jam
Instructions:
Mix flour, sugar, margarine, and egg yolk into a smooth dough.
Set aside in a cold place for 1/4 hour.
Roll out approximately 1/4 inch thick.
Cut out small round cookies and place on greased baking sheet.
Mix almond paste, powdered sugar, and egg whites with an electric mixer until smooth.
Put in pastry tube with star tip and put ruffling around edges of cookies.
Fill center of cookies with 1 teaspoon apricot jam.
Bake in 350 degree oven for 10 to 15 minutes.
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Alice's Sugar Cookies
1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
granulated sugar
Instructions:
Mix together sugar and butter.
Add egg, vanilla, and almond extract; mix well.
Blend in flour, baking soda and cream of tartar.
Cover and chill for 2 to 3 hours.
Preheat oven to 375 F.
Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board.
Cut into desired shapes; sprinkle with granulated sugar.
Place on lightly greased baking sheet.
Bake 7 to 8 minutes or until light brown on edges.
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
granulated sugar
Instructions:
Mix together sugar and butter.
Add egg, vanilla, and almond extract; mix well.
Blend in flour, baking soda and cream of tartar.
Cover and chill for 2 to 3 hours.
Preheat oven to 375 F.
Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board.
Cut into desired shapes; sprinkle with granulated sugar.
Place on lightly greased baking sheet.
Bake 7 to 8 minutes or until light brown on edges.
Norwegian Butter Cookies
3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Rounded 1/2 teaspoon salt
3 sticks (1-1/2 cups) unsalted butter, softened
1 cup sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 large egg, lightly beaten
Instructions:
Preheat oven to 350 F.
Sift together flour, baking powder, and salt.
Beat together butter, sugar, and extracts in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes.
Add egg and beat well.
Add flour mixture and mix at low speed until just combined.
Quarter dough and put 1 piece into cookie press.
Holding press slightly above ungreased baking sheets, squeeze out dough to form cookies (follow manufacturer's instructions), spacing them about 3 inches apart.
Form more cookies with remaining dough in same manner.
Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool.
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1/2 teaspoon baking powder
Rounded 1/2 teaspoon salt
3 sticks (1-1/2 cups) unsalted butter, softened
1 cup sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 large egg, lightly beaten
Instructions:
Preheat oven to 350 F.
Sift together flour, baking powder, and salt.
Beat together butter, sugar, and extracts in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes.
Add egg and beat well.
Add flour mixture and mix at low speed until just combined.
Quarter dough and put 1 piece into cookie press.
Holding press slightly above ungreased baking sheets, squeeze out dough to form cookies (follow manufacturer's instructions), spacing them about 3 inches apart.
Form more cookies with remaining dough in same manner.
Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool.
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Lemon Spritz Cookies
1 1/2 sticks butter, softened
1 tbsp lemon juice, at room temperature
1 tsp lemon peel, finely grated
2 1/4 cups flour
1 cup powdered sugar, sifted
1/4 tsp salt
Instructions:
Preheat oven at 350 degrees.
Prepare a baking sheet with cooking spray.
In a mixing bowl, combine margarine, lemon juice, and lemon peel
In another mixing bowl, combine flour, sugar, and salt.
Mix wet ingredients with dry ingredients just until moistened.
Spoon dough into a cookie press (with desired shape template).
Press cookies about 2" apart onto prepared baking sheets.
Bake 10 to 12 minutes, or lightly browned.
Makes approximately 3 dozen.
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1 tbsp lemon juice, at room temperature
1 tsp lemon peel, finely grated
2 1/4 cups flour
1 cup powdered sugar, sifted
1/4 tsp salt
Instructions:
Preheat oven at 350 degrees.
Prepare a baking sheet with cooking spray.
In a mixing bowl, combine margarine, lemon juice, and lemon peel
In another mixing bowl, combine flour, sugar, and salt.
Mix wet ingredients with dry ingredients just until moistened.
Spoon dough into a cookie press (with desired shape template).
Press cookies about 2" apart onto prepared baking sheets.
Bake 10 to 12 minutes, or lightly browned.
Makes approximately 3 dozen.
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Chocolate Raspberry Spritz Cookies
1 1/2 Foil-wrapped bars unsweetened chocolate-baking bars (3 oz)
3/4 C. Butter or margarine, softened
1 C. Sugar
1/2 t. Salt
1 Egg
1/2 C. Raspberry preserves
1 t Vanilla extract
3 C. All-purpose flour
1 package semi-sweet chocolate chips (9 oz)
Instructions:
Preheat oven to 350 degrees.
In small saucepan over low heat, melt Nestle unsweetened chocolate baking bars; set aside.
In large mixer bowl, beat butter, sugar and salt until creamy.
Blend in egg, preserves and vanilla extract.
Blend in melted chocolate.
Gradually beat in flour.
Place dough in cookie press fitted with desired plate.
Press dough onto ungreased cookie sheets; decorate with semi-sweet chocolate chips.
Bake 8-10 minutes until set.
stand 1 minute. Remove from cookie sheets; cool completely.
Makes approximately 8 dozen cookies.
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3/4 C. Butter or margarine, softened
1 C. Sugar
1/2 t. Salt
1 Egg
1/2 C. Raspberry preserves
1 t Vanilla extract
3 C. All-purpose flour
1 package semi-sweet chocolate chips (9 oz)
Instructions:
Preheat oven to 350 degrees.
In small saucepan over low heat, melt Nestle unsweetened chocolate baking bars; set aside.
In large mixer bowl, beat butter, sugar and salt until creamy.
Blend in egg, preserves and vanilla extract.
Blend in melted chocolate.
Gradually beat in flour.
Place dough in cookie press fitted with desired plate.
Press dough onto ungreased cookie sheets; decorate with semi-sweet chocolate chips.
Bake 8-10 minutes until set.
stand 1 minute. Remove from cookie sheets; cool completely.
Makes approximately 8 dozen cookies.
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Best Ever Spritz Cookies
2/3 cup sugar
1 cup butter, softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour
Instructions:
Heat oven to 400 degrees.
Combine all ingredients except flour in large bowl.
Beat at medium speed until creamy.
Reduce speed to low; add flour.
Beat until well mixed.
If desired, prepare dough as directed by variations below. (If dough is too soft, cover and refrigerate, 30 to 45 minutes.)
Place dough into cookie press fitted with template.
Form desired shapes, 1 inch apart, onto ungreased cookie sheets.
Bake for 6 to 8 minutes or until edges are lightly browned.
VARIATIONS:
Chocolate Chip Spritz: Add 1/4 cup coarsely grated semi-sweet chocolate.
Eggnog-Glazed Spritz: Add 1 teaspoon ground nutmeg. Glaze: Stir together 1 cup powdered sugar, 1/4 cup butter, softened, 2 tablespoons water and 1/4 teaspoon rum extract in small bowl until smooth. Drizzle over warm cookies.
Lebkuchen Spice Spritz: Add 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves. Glaze: Stir together 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla in small bowl until smooth. Drizzle over warm cookies.
Mint Kisses: Add 1/4 teaspoon peppermint extract. Immediately after removing cookies from oven place 1 chocolate candy kiss on each cookie.
Makes approximately 5 dozen
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1 cup butter, softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour
Instructions:
Heat oven to 400 degrees.
Combine all ingredients except flour in large bowl.
Beat at medium speed until creamy.
Reduce speed to low; add flour.
Beat until well mixed.
If desired, prepare dough as directed by variations below. (If dough is too soft, cover and refrigerate, 30 to 45 minutes.)
Place dough into cookie press fitted with template.
Form desired shapes, 1 inch apart, onto ungreased cookie sheets.
Bake for 6 to 8 minutes or until edges are lightly browned.
VARIATIONS:
Chocolate Chip Spritz: Add 1/4 cup coarsely grated semi-sweet chocolate.
Eggnog-Glazed Spritz: Add 1 teaspoon ground nutmeg. Glaze: Stir together 1 cup powdered sugar, 1/4 cup butter, softened, 2 tablespoons water and 1/4 teaspoon rum extract in small bowl until smooth. Drizzle over warm cookies.
Lebkuchen Spice Spritz: Add 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves. Glaze: Stir together 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla in small bowl until smooth. Drizzle over warm cookies.
Mint Kisses: Add 1/4 teaspoon peppermint extract. Immediately after removing cookies from oven place 1 chocolate candy kiss on each cookie.
Makes approximately 5 dozen
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White Chocolate Macadamia Cookies
1/2 c Butter
1/2 c Shortening
3/4 c Brown sugar; packed
1/2 c White sugar
1 Egg
1 1/2 tsp Vanilla
2 c Flour
1 tsp Baking soda
1/2 ts Salt
6 oz White chocolate chips
7 oz Macadamia nuts
Instructions:
Preheat oven to 350 degrees.
Beat butter, shortening, sugar, eggs and vanilla well.
Combine dry ingredients and add to butter mixture.
Stir in white chocolate and nuts.
Drop by teaspoonfuls 2 inches apart on greased cookie sheets.
Bake at 350 degrees for 8-10 minutes.
Makes 5 dozen cookies.
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1/2 c Shortening
3/4 c Brown sugar; packed
1/2 c White sugar
1 Egg
1 1/2 tsp Vanilla
2 c Flour
1 tsp Baking soda
1/2 ts Salt
6 oz White chocolate chips
7 oz Macadamia nuts
Instructions:
Preheat oven to 350 degrees.
Beat butter, shortening, sugar, eggs and vanilla well.
Combine dry ingredients and add to butter mixture.
Stir in white chocolate and nuts.
Drop by teaspoonfuls 2 inches apart on greased cookie sheets.
Bake at 350 degrees for 8-10 minutes.
Makes 5 dozen cookies.
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Holiday Nut Drops
1-1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed light brown sugar
1/2 cup butter, room temperature
1 egg
1 tsp vanilla
1 cup chopped unsalted mixed nuts
1/2 cup mini red & green M&M's
Instructions:
Preheat oven to 350 degrees.
Lightly grease two baking sheets.
Mix together flour, soda & salt.
Beat butter & brown sugar in a separate bowl till creamy.
Beat in egg & vanilla.
Stir in flour mixture.
Fold in nuts & chocolate pieces.
Drop by round tbsp spoonful, 2" apart onto greased baking sheet.
Bake for 10-12 minutes or until lightly browned at edges.
Let cool slightly on sheets.
Transfer to wire rack.
Store in air tight containers.
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1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed light brown sugar
1/2 cup butter, room temperature
1 egg
1 tsp vanilla
1 cup chopped unsalted mixed nuts
1/2 cup mini red & green M&M's
Instructions:
Preheat oven to 350 degrees.
Lightly grease two baking sheets.
Mix together flour, soda & salt.
Beat butter & brown sugar in a separate bowl till creamy.
Beat in egg & vanilla.
Stir in flour mixture.
Fold in nuts & chocolate pieces.
Drop by round tbsp spoonful, 2" apart onto greased baking sheet.
Bake for 10-12 minutes or until lightly browned at edges.
Let cool slightly on sheets.
Transfer to wire rack.
Store in air tight containers.
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Cranberry Lemon Cookies
1/2 C butter
1/2 C sugar
1/3 C brown sugar
1/2 tsp. lemon zest
1 egg
2 tsp. vanilla
1 C flour
1 tsp. baking powder
1/2 tsp. cinnamon
1-1/2 C chopped pecans (I use walnuts)
1-1/2 C chopped fresh cranberries
Instructions:
Preheat oven to 350 degrees.
Cream butter, sugars, and lemon zest.
Beat in egg and vanilla.
Combine flour, baking powder and cinnamon.
Gradually beat into butter mixture.
Stir in nuts and cranberries.
Drop by teaspoonfuls 2 inches apart on greased baking sheets.
Bake for 10 to 12 minutes, or until golden.
Let cool slightly before removing to cooling racks.
Frost when cool.
ICING: Whisk together 1 C confectioner's (powdered) sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.
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1/2 C sugar
1/3 C brown sugar
1/2 tsp. lemon zest
1 egg
2 tsp. vanilla
1 C flour
1 tsp. baking powder
1/2 tsp. cinnamon
1-1/2 C chopped pecans (I use walnuts)
1-1/2 C chopped fresh cranberries
Instructions:
Preheat oven to 350 degrees.
Cream butter, sugars, and lemon zest.
Beat in egg and vanilla.
Combine flour, baking powder and cinnamon.
Gradually beat into butter mixture.
Stir in nuts and cranberries.
Drop by teaspoonfuls 2 inches apart on greased baking sheets.
Bake for 10 to 12 minutes, or until golden.
Let cool slightly before removing to cooling racks.
Frost when cool.
ICING: Whisk together 1 C confectioner's (powdered) sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.
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Black Forest Cookies
1 1/2 cups chocolate chips
1/2 cup butter
1/2 cup shortening
1 cup sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 cup dried cherries
Instructions:
Preheat oven to 375 degrees.
In small bowl over saucepan of hot (not boiling water) melt 1/2 cup of the chocolate chips; let cool.
Beat butter, shortening and sugar until fluffy; beat in eggs one at a time.
Beat in vanilla then melted chocolate.
In separate bowl stir flour, cocoa, baking powder and salt; stir into butter mixture.
Stir in cherries and remaining chocolate chips.
Drop by tablespoonfuls about 2 inches apart onto greased baking sheets.
Bake for about 12 minutes or until edges are firm and centers still soft.
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1/2 cup butter
1/2 cup shortening
1 cup sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 cup dried cherries
Instructions:
Preheat oven to 375 degrees.
In small bowl over saucepan of hot (not boiling water) melt 1/2 cup of the chocolate chips; let cool.
Beat butter, shortening and sugar until fluffy; beat in eggs one at a time.
Beat in vanilla then melted chocolate.
In separate bowl stir flour, cocoa, baking powder and salt; stir into butter mixture.
Stir in cherries and remaining chocolate chips.
Drop by tablespoonfuls about 2 inches apart onto greased baking sheets.
Bake for about 12 minutes or until edges are firm and centers still soft.
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Apricot Oatmeal Cookies
¼ lb. vegetable shortening
½ cup brown sugar
2 egg whites
½ cup applesauce
1 ½ cups all purpose flour
1 tsp. baking soda
¼ tsp. salt
2 ½ cups rolled oats
Instructions:
Preheat your oven to 350 degrees F. and line cookie sheets with parchment paper
Cream vegetable shortening and brown sugar until light in color
Mix in egg whites and applesauce until well blended
Add flour, baking soda, salt and combine until just moistened
Stir in rolled oats and apricots
Drop dough by teaspoonful onto parchment-lined cookie sheets, spacing about 1 inch apart
Bake 12 - 15 minutes or until lightly browned
Cool on wire racks, and store in air tight containers
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½ cup brown sugar
2 egg whites
½ cup applesauce
1 ½ cups all purpose flour
1 tsp. baking soda
¼ tsp. salt
2 ½ cups rolled oats
Instructions:
Preheat your oven to 350 degrees F. and line cookie sheets with parchment paper
Cream vegetable shortening and brown sugar until light in color
Mix in egg whites and applesauce until well blended
Add flour, baking soda, salt and combine until just moistened
Stir in rolled oats and apricots
Drop dough by teaspoonful onto parchment-lined cookie sheets, spacing about 1 inch apart
Bake 12 - 15 minutes or until lightly browned
Cool on wire racks, and store in air tight containers
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Old World Raspberry Bars
2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup butter; softened
1 egg
3/4 cup raspberry preserves
Instructions:
Preheat oven to 350 degrees.
Combine all crumb mixture ingredients in large bowl.
Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
Reserve 2 cups crumb mixture; set aside.
Press remaining crumb mixture on bottom of greased 8-inch square baking pan.
Spread preserves to within 1/2 inch of edge.
Crumble reserved crumb mixture over preserves.
Bake for 40 to 50 minutes or until lightly browned.
Cool completely; cut into bars.
Makes approximately 25 bars
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1 cup sugar
1 cup chopped pecans
1 cup butter; softened
1 egg
3/4 cup raspberry preserves
Instructions:
Preheat oven to 350 degrees.
Combine all crumb mixture ingredients in large bowl.
Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
Reserve 2 cups crumb mixture; set aside.
Press remaining crumb mixture on bottom of greased 8-inch square baking pan.
Spread preserves to within 1/2 inch of edge.
Crumble reserved crumb mixture over preserves.
Bake for 40 to 50 minutes or until lightly browned.
Cool completely; cut into bars.
Makes approximately 25 bars
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Caramel Chocolate Brownies
8 oz Walnut pieces
1 Stick butter; softened-4oz
1 c Sugar
2 Eggs
2 tsp Vanilla extract
3 Squares unsweetened. Chocolate, melted (1 oz each)
2/3 c Flour plus 1/4 c Flour
12 1/4 oz Jar caramel topping
12 oz Semi-sweet chocolate chips (about 2 cups)
1/4 c Heavy cream
1/2 c Flaked coconut
Instructions:
Coarsely chop walnuts. Measure out 1 cup and set aside.
Finely chop remaining walnuts.
Preheat oven to 350 degrees.
In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2-3 minutes.
Beat in melted chocolate.
Add 2/3 cup flour and beat until well blended.
Stir in finely chopped nuts.
Spread batter evenly in greased, foil-lined 9x13-inch baking pan.
Bake 10 minutes.
In a small bowl, mix together caramel and remaining 1/4 cup flour until blended.
Drizzle over partially baked brownies.
Sprinkle coarsely chopped nuts over top.
Return to oven and bake 20 minutes longer, or until bubbly.
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1 Stick butter; softened-4oz
1 c Sugar
2 Eggs
2 tsp Vanilla extract
3 Squares unsweetened. Chocolate, melted (1 oz each)
2/3 c Flour plus 1/4 c Flour
12 1/4 oz Jar caramel topping
12 oz Semi-sweet chocolate chips (about 2 cups)
1/4 c Heavy cream
1/2 c Flaked coconut
Instructions:
Coarsely chop walnuts. Measure out 1 cup and set aside.
Finely chop remaining walnuts.
Preheat oven to 350 degrees.
In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2-3 minutes.
Beat in melted chocolate.
Add 2/3 cup flour and beat until well blended.
Stir in finely chopped nuts.
Spread batter evenly in greased, foil-lined 9x13-inch baking pan.
Bake 10 minutes.
In a small bowl, mix together caramel and remaining 1/4 cup flour until blended.
Drizzle over partially baked brownies.
Sprinkle coarsely chopped nuts over top.
Return to oven and bake 20 minutes longer, or until bubbly.
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Chocolate Cheese Bars
1 Devil's Food Cake Mix (with or without pudding in it)
8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped
Instructions:
Preheat oven to 350 degrees.
Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup.
Pat remaining mixture lightly in an ungreased 13x9x2 inch pan.
Bake for 15 minutes at 350 degrees.
Remove and sprinkle top with chocolate chips and walnuts.
Beat cream cheese, sugar and remaining egg until light and smooth.
Spread over chocolate chips and walnuts.
Sprinkle with reserved crumb mixture.
Return to oven and bake for 15 minutes longer.
Cool and cut into bars.
Makes 16 servings.
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8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped
Instructions:
Preheat oven to 350 degrees.
Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup.
Pat remaining mixture lightly in an ungreased 13x9x2 inch pan.
Bake for 15 minutes at 350 degrees.
Remove and sprinkle top with chocolate chips and walnuts.
Beat cream cheese, sugar and remaining egg until light and smooth.
Spread over chocolate chips and walnuts.
Sprinkle with reserved crumb mixture.
Return to oven and bake for 15 minutes longer.
Cool and cut into bars.
Makes 16 servings.
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Amaretto Bars
These are great at Christmas or any other time of the year.
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter or margarine
1 tbsp cornstarch
3 to 4 tbsp amaretto liqueur
1 can sweetened condensed milk
1 (6 oz) pkg semi-sweet chocolate
1 (3 oz) can flaked coconut
1/2 cup sliced almonds
Instructions:
Preheat oven to 350 degrees. Grease 13-by 9-inch baking pan.
In large bowl, combine flour and sugar.
With pastry blender or two knives, cut in butter until crumbly.
Press mixture firmly on bottom of prepared pan.
Bake 20 minutes.
Meanwhile, in a small bowl, stir cornstarch into amaretto; stir in sweetened condensed milk.
Pour mixture evenly over prepared crust.
Top with chocolate chips, coconut and almonds; press down firmly.
Bake 25 to 30 minutes longer, or until golden brown.
Cool in pan on wire rack.
Refrigerate until ready to serve.
To serve, cut into bars.
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1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter or margarine
1 tbsp cornstarch
3 to 4 tbsp amaretto liqueur
1 can sweetened condensed milk
1 (6 oz) pkg semi-sweet chocolate
1 (3 oz) can flaked coconut
1/2 cup sliced almonds
Instructions:
Preheat oven to 350 degrees. Grease 13-by 9-inch baking pan.
In large bowl, combine flour and sugar.
With pastry blender or two knives, cut in butter until crumbly.
Press mixture firmly on bottom of prepared pan.
Bake 20 minutes.
Meanwhile, in a small bowl, stir cornstarch into amaretto; stir in sweetened condensed milk.
Pour mixture evenly over prepared crust.
Top with chocolate chips, coconut and almonds; press down firmly.
Bake 25 to 30 minutes longer, or until golden brown.
Cool in pan on wire rack.
Refrigerate until ready to serve.
To serve, cut into bars.
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Friday, October 17, 2008
Almond Bar Cookies
I know it is hard to believe, but Christmas is right around the corner. Recipe Cove will be adding their Christmas cookie recipes over the next few weeks. Keep a lookout for all the new cookie recipes.
1/2 cup packed canned almond paste (about 5 oz; not marzipan), coarsely crumbled
1/2 teaspoon salt
3/4 cup sugar
2 sticks (1 cup) unsalted butter, softened
1 large egg, separated
1 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 cup sliced almonds (about 1 1/2 oz)
Instructions:
Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.
Put oven rack in middle position and preheat oven to 350°F.
Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld.
Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes.
Reduce speed to low, then add flour and mix until combined.
Spread batter evenly in pan with an offset spatula.
Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with almonds.
Bake until top is golden, 35 to 40 minutes.
Cool completely in pan on a rack, about 1 hour.
Transfer with foil to a cutting board, then discard foil.
Cut into squares or rounds.
Makes about 3 dozen.
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1/2 cup packed canned almond paste (about 5 oz; not marzipan), coarsely crumbled
1/2 teaspoon salt
3/4 cup sugar
2 sticks (1 cup) unsalted butter, softened
1 large egg, separated
1 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 cup sliced almonds (about 1 1/2 oz)
Instructions:
Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.
Put oven rack in middle position and preheat oven to 350°F.
Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld.
Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes.
Reduce speed to low, then add flour and mix until combined.
Spread batter evenly in pan with an offset spatula.
Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with almonds.
Bake until top is golden, 35 to 40 minutes.
Cool completely in pan on a rack, about 1 hour.
Transfer with foil to a cutting board, then discard foil.
Cut into squares or rounds.
Makes about 3 dozen.
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Tuesday, October 14, 2008
Greek Lemon Chicken
Marinade:
1 c. fruity white wine
1/4 c. olive oil
1/4 c. fresh lemon juice
1 tsp. lemon peel, freshly grated
1 tsp. salt
1 tsp. freshly ground black pepper
3 cloves garlic, crushed
6 whole lg. chicken breasts, boned and skinned
3 tbsp. olive oil
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
2 tsp. prepared mustard
1 c. milk
2 egg yolks
Freshly grated peel of 1 lemon
1 tsp. fresh lemon juice
1 tsp. dried dillweed
1/4 c. fresh parsley, minced
1 c. sour cream
1/4 c. butter, melted
1/2 c. feta cheese, crumbled
1 lb. angel hair pasta, cooked al dente and kept warm
1/2 c. muenster cheese, shredded
Instructions:
In a bowl, combine all marinade ingredients.
Pound chicken breasts slightly and place in shallow casserole or in plastic Ziploc bags, and cover with marinade.
Refrigerate for up to 12 hours.
Discard marinade.
Heat oil in skillet and saute chicken until tender.
Slice and set aside.
In saucepan, melt 2 tablespoons butter; blend in flour and salt to create a roux.
Add mustard and slowly add milk, stirring constantly until thick and smooth.
In small bowl, mix egg yolk, lemon peel and lemon juice together.
Whisk a small amount of roux into egg mixture.
Then whisk egg mixture into roux and bring to a gentle boil.
Remove from heat and add dill and parsley.
When parsley wilts, stir in sour cream.
Add 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well.
Place in greased 9" x 13" casserole and top with sliced chicken, remaining sauce and cheese.
Broil until cheese is golden.
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Great collection of Green & Eco-Friendly products at Miles Kimball
1 c. fruity white wine
1/4 c. olive oil
1/4 c. fresh lemon juice
1 tsp. lemon peel, freshly grated
1 tsp. salt
1 tsp. freshly ground black pepper
3 cloves garlic, crushed
6 whole lg. chicken breasts, boned and skinned
3 tbsp. olive oil
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
2 tsp. prepared mustard
1 c. milk
2 egg yolks
Freshly grated peel of 1 lemon
1 tsp. fresh lemon juice
1 tsp. dried dillweed
1/4 c. fresh parsley, minced
1 c. sour cream
1/4 c. butter, melted
1/2 c. feta cheese, crumbled
1 lb. angel hair pasta, cooked al dente and kept warm
1/2 c. muenster cheese, shredded
Instructions:
In a bowl, combine all marinade ingredients.
Pound chicken breasts slightly and place in shallow casserole or in plastic Ziploc bags, and cover with marinade.
Refrigerate for up to 12 hours.
Discard marinade.
Heat oil in skillet and saute chicken until tender.
Slice and set aside.
In saucepan, melt 2 tablespoons butter; blend in flour and salt to create a roux.
Add mustard and slowly add milk, stirring constantly until thick and smooth.
In small bowl, mix egg yolk, lemon peel and lemon juice together.
Whisk a small amount of roux into egg mixture.
Then whisk egg mixture into roux and bring to a gentle boil.
Remove from heat and add dill and parsley.
When parsley wilts, stir in sour cream.
Add 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well.
Place in greased 9" x 13" casserole and top with sliced chicken, remaining sauce and cheese.
Broil until cheese is golden.
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Great collection of Green & Eco-Friendly products at Miles Kimball
Pumpkin Caramel Cheesecake
Crust:
1 ½ cups gingersnap cookies, finely ground
1 ½ cups toasted pecans, finely ground
¼ cup brown sugar, firmly packed
¼ cup butter, melted
Grind cookies by placing them in a Ziploc bag, sealing and smashing contents with a large blunt object.
Combine ground cookies, ground pecans and sugar in bowl.
Add melted butter and mix until combined.
Press crust mixture into the bottom and sides of a 9” square springform pan with 3” high sides. Set aside.
Filling and Icing:
4 8-oz. packages cream cheese, softened
1 2/3 cups granulated sugar
1 ½ cups canned solid-pack pumpkin
9 Tbl. evaporated milk
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground ginger
4 large eggs, at room temperature
1 Tbl. caramel
Preheat oven to 350 degrees.
Using an electric mixer, beat cream cheese and sugar in a large bowl until light.
Transfer ¾ cup to a small bowl; cover tightly and refrigerate for icing.
Add pumpkin, 4 Tbls. Evaporated milk, cinnamon, allspice, and ginger to mixture in large bowl and beat until well combined.
Add eggs one at a time, beating just until combined.
Pour filling into crust.
Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 65-70 minutes.
Transfer cheesecake to rack and let cool to room temperature.
Cover tightly and refrigerate overnight.
Bring remaining ¾ cup cream cheese mixture to room temperature.
Add the remaining 5 Tbls. Evaporated milk to cream cheese mixture and stir to combine.
Press down firmly on edges of cheesecake to even thickness.
Pour cream cheese mixture over cheesecake, spreading evenly.
Spoon the caramel sauce in lines over the cream cheese mixture.
Using a bamboo skewer, swirl caramel sauce into cream cheese mixture.
Release pan sides from cheesecake.
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1 ½ cups gingersnap cookies, finely ground
1 ½ cups toasted pecans, finely ground
¼ cup brown sugar, firmly packed
¼ cup butter, melted
Grind cookies by placing them in a Ziploc bag, sealing and smashing contents with a large blunt object.
Combine ground cookies, ground pecans and sugar in bowl.
Add melted butter and mix until combined.
Press crust mixture into the bottom and sides of a 9” square springform pan with 3” high sides. Set aside.
Filling and Icing:
4 8-oz. packages cream cheese, softened
1 2/3 cups granulated sugar
1 ½ cups canned solid-pack pumpkin
9 Tbl. evaporated milk
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground ginger
4 large eggs, at room temperature
1 Tbl. caramel
Preheat oven to 350 degrees.
Using an electric mixer, beat cream cheese and sugar in a large bowl until light.
Transfer ¾ cup to a small bowl; cover tightly and refrigerate for icing.
Add pumpkin, 4 Tbls. Evaporated milk, cinnamon, allspice, and ginger to mixture in large bowl and beat until well combined.
Add eggs one at a time, beating just until combined.
Pour filling into crust.
Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 65-70 minutes.
Transfer cheesecake to rack and let cool to room temperature.
Cover tightly and refrigerate overnight.
Bring remaining ¾ cup cream cheese mixture to room temperature.
Add the remaining 5 Tbls. Evaporated milk to cream cheese mixture and stir to combine.
Press down firmly on edges of cheesecake to even thickness.
Pour cream cheese mixture over cheesecake, spreading evenly.
Spoon the caramel sauce in lines over the cream cheese mixture.
Using a bamboo skewer, swirl caramel sauce into cream cheese mixture.
Release pan sides from cheesecake.
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Monday, October 13, 2008
California Pizza Kitchen Pumpkin Cheesecake
Graham Cracker Crust:
1 ½ c. graham cracker crumbs
3 tbl. sugar
6 tbl. butter, melted
Cheesecake Filling:
3 (8 oz) pkgs. Cream cheese
1 ½ c. dark brown sugar, firmly packed
1 tbl. + 2 tsp. flour
1 ½ tsp. ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. grated nutmeg
1 c. + 2 tbl. sour cream
3 large eggs
2 tsp. vanilla extract
1 ¼ c. canned pumpkin puree
Instructions:
To Make the Crust: Put the graham cracker crumbs in a food processor fitted with the steel blade and process until they have a uniformly fine texture.
Add the sugar and pulse to combine.
With the machine running, pour the melted butter through the feed tube and continue processing just until the mixture forms a soft mass.
Remove from the processor and firmly press the mixture into the base of a 9-inch spring form pan, spreading it evenly.
To Make the Cheesecake: Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula.
Add the brown sugar and continue beating until thoroughly incorporated and creamy.
In a separate small bowl, stir together the flour, cinnamon, cardamom, cloves, ginger, and nutmeg.
Add the flour mixture to the cream cheese mixture and beat until thoroughly combined, stopping occasionally to scrape down the bowl. In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition.
Add the vanilla and pumpkin and beat until thoroughly combined.
Pour the filling into the prepared spring form pan and place on the center rack of the oven.
Bake for 1 hour, test for doneness by gently moving the pan to see if the center of the cheesecake has firmed up - a sign of doneness - or is still slightly fluid (alternatively, check the cheesecake's internal temperature with an instant-read thermometer, which should register 180 degrees). The cheesecake may require up to 20 minutes more baking time.
When it is done, let it cool to room temperature and then refrigerate it overnight before removing the side of the pan.
Cut the cheesecake into wedges with a sharp knife.
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1 ½ c. graham cracker crumbs
3 tbl. sugar
6 tbl. butter, melted
Cheesecake Filling:
3 (8 oz) pkgs. Cream cheese
1 ½ c. dark brown sugar, firmly packed
1 tbl. + 2 tsp. flour
1 ½ tsp. ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. grated nutmeg
1 c. + 2 tbl. sour cream
3 large eggs
2 tsp. vanilla extract
1 ¼ c. canned pumpkin puree
Instructions:
To Make the Crust: Put the graham cracker crumbs in a food processor fitted with the steel blade and process until they have a uniformly fine texture.
Add the sugar and pulse to combine.
With the machine running, pour the melted butter through the feed tube and continue processing just until the mixture forms a soft mass.
Remove from the processor and firmly press the mixture into the base of a 9-inch spring form pan, spreading it evenly.
To Make the Cheesecake: Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula.
Add the brown sugar and continue beating until thoroughly incorporated and creamy.
In a separate small bowl, stir together the flour, cinnamon, cardamom, cloves, ginger, and nutmeg.
Add the flour mixture to the cream cheese mixture and beat until thoroughly combined, stopping occasionally to scrape down the bowl. In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition.
Add the vanilla and pumpkin and beat until thoroughly combined.
Pour the filling into the prepared spring form pan and place on the center rack of the oven.
Bake for 1 hour, test for doneness by gently moving the pan to see if the center of the cheesecake has firmed up - a sign of doneness - or is still slightly fluid (alternatively, check the cheesecake's internal temperature with an instant-read thermometer, which should register 180 degrees). The cheesecake may require up to 20 minutes more baking time.
When it is done, let it cool to room temperature and then refrigerate it overnight before removing the side of the pan.
Cut the cheesecake into wedges with a sharp knife.
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Cherry Pecan Stuffed Turkey
3/4 cup chopped onion
3/4 cup butter
3 tablespoons sweet Marsala, dry sherry, or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1-1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 10- to 12-pound turkey
Instructions:
For stuffing, in a medium skillet, cook onion in butter until tender but not brown.
Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper.
Transfer the ingredients to a large bowl.
Add bread crumbs, celery, cherries, and pecans; toss to mix well.
Drizzle with the chicken broth; toss.
Spoon some of the stuffing into the neck cavity of the turkey;fasten the neck skin with a skewer.
Lightly spoon the remaining stuffing into the body cavity.
Tie the drumsticks to the tail.
Place the turkey, breast side up, on a rack in a shallow roasting pan.
Insert a meat thermometer into the thigh muscle.
Roast the turkey, uncovered, in a 325F oven for 3 to 3-3/4 hours or until the meat thermometer registers 180F to 185F (cut string between drumsticks when the bird is two-thirds done).
Let roasted turkey stand, covered, 15 to 20 minutes before carving.
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3/4 cup butter
3 tablespoons sweet Marsala, dry sherry, or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1-1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 10- to 12-pound turkey
Instructions:
For stuffing, in a medium skillet, cook onion in butter until tender but not brown.
Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper.
Transfer the ingredients to a large bowl.
Add bread crumbs, celery, cherries, and pecans; toss to mix well.
Drizzle with the chicken broth; toss.
Spoon some of the stuffing into the neck cavity of the turkey;fasten the neck skin with a skewer.
Lightly spoon the remaining stuffing into the body cavity.
Tie the drumsticks to the tail.
Place the turkey, breast side up, on a rack in a shallow roasting pan.
Insert a meat thermometer into the thigh muscle.
Roast the turkey, uncovered, in a 325F oven for 3 to 3-3/4 hours or until the meat thermometer registers 180F to 185F (cut string between drumsticks when the bird is two-thirds done).
Let roasted turkey stand, covered, 15 to 20 minutes before carving.
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Thai Ginger Sirloin Salad
1 ½ lbs. sirloin steak, trimmed of fat
1 1/3 tsp. grated fresh gingerroot
4 cloves minced garlic
1 tsp. red pepper flakes
Juice of 2 limes
Nonfat cooking spray
4 heads sliced baby bok choy cabbage (about 4 cups)
4 cups mesclun greens, washed and dried
4 tbl. grated carrot
1 cup bean sprouts
¾ cup Ginger Soy Dressing (see below)
Instructions:
Cut the sirloin into ½ inch slices, and place in a small bowl.
Add the ginger, garlic and pepper flakes.
Squeeze the lime juice over the meat, then toss everything together to coat it.
Let sirloin marinate at room temperature for 10-15 minutes.
Meanwhile, coat a medium nonstick skillet with cooking spray, and heat on medium-high.
Add the bok choy and cook for 1-2 minutes, until the leaves are just wilted but the cabbage is still crunchy.
Transfer to a serving plate.
Wipe out the skillet, and coat it with cooking spray. Heat on high.
Place the sirloin slices in the pan and sear for 30 seconds per side for rare or 50 seconds per side for well done. Set meat aside.
Line a serving plate with the bok choy, mesclun greens, carrot and bean sprouts.
Arrange the steak over the salad.
Serve immediately or refrigerate for up to 6 hours and serve chilled.
Drizzle with dressing just before serving.
Ginger Soy Dressing:
2 tbl. rice wine vinegar
2 tbl. water
1 tbl. low-sodium soy sauce
1 tsp sesame oil
1 tsp honey
1 tsp grated fresh gingerroot
1 tsp toasted sesame seeds
In a small bowl or glass jar, combine all ingredients
Use dressing immediately or refrigerate for up to 1 week.
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1 1/3 tsp. grated fresh gingerroot
4 cloves minced garlic
1 tsp. red pepper flakes
Juice of 2 limes
Nonfat cooking spray
4 heads sliced baby bok choy cabbage (about 4 cups)
4 cups mesclun greens, washed and dried
4 tbl. grated carrot
1 cup bean sprouts
¾ cup Ginger Soy Dressing (see below)
Instructions:
Cut the sirloin into ½ inch slices, and place in a small bowl.
Add the ginger, garlic and pepper flakes.
Squeeze the lime juice over the meat, then toss everything together to coat it.
Let sirloin marinate at room temperature for 10-15 minutes.
Meanwhile, coat a medium nonstick skillet with cooking spray, and heat on medium-high.
Add the bok choy and cook for 1-2 minutes, until the leaves are just wilted but the cabbage is still crunchy.
Transfer to a serving plate.
Wipe out the skillet, and coat it with cooking spray. Heat on high.
Place the sirloin slices in the pan and sear for 30 seconds per side for rare or 50 seconds per side for well done. Set meat aside.
Line a serving plate with the bok choy, mesclun greens, carrot and bean sprouts.
Arrange the steak over the salad.
Serve immediately or refrigerate for up to 6 hours and serve chilled.
Drizzle with dressing just before serving.
Ginger Soy Dressing:
2 tbl. rice wine vinegar
2 tbl. water
1 tbl. low-sodium soy sauce
1 tsp sesame oil
1 tsp honey
1 tsp grated fresh gingerroot
1 tsp toasted sesame seeds
In a small bowl or glass jar, combine all ingredients
Use dressing immediately or refrigerate for up to 1 week.
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Bayou Gumbo
3 tablespoons Pillsbury Best All Purpose Flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well.
Cook, stirring constantly, over medium-high heat for 5 minutes.
Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker.
Stir in all remaining ingredients except shrimp, rice and water.
Cover; cook on low setting for 7-9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well.
Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.
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3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well.
Cook, stirring constantly, over medium-high heat for 5 minutes.
Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker.
Stir in all remaining ingredients except shrimp, rice and water.
Cover; cook on low setting for 7-9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well.
Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.
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Beef & Barley Soup
1 pound ground beef
1 46-ounce can V8 juice (low sodium)
1 14.5-ounce can crushed tomatoes
1/3 cup pearled barley
1/2 cup chopped onion
2 cloves minced garlic
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1 bay leaf
3/4 cup chopped celery
1 cup sliced carrots
8 ounces frozen peas
Optional Ingredients:
2 cups chopped washed greens, such as spinach, kale, or Swiss chard
2 cups sliced mushrooms
Instructions:
Coat large Dutch oven lightly with olive oil cooking spray. Place Dutch oven on stove over medium high heat.
Add ground beef. Stir to crumble while browning.
Add onion and garlic to meat. Cook onion and garlic until translucent.
Add V8 juice, crushed tomatoes, 2 cups water, barley, carrots, celery and spices.
Bring to a boil, reduce heat to a simmer, and cover.
Simmer until barley and vegetables are done (about 30 minutes).
Add frozen peas and optional vegetables.
Return to a simmer for about 8-12 minutes.
Taste for salt and serve.
1 46-ounce can V8 juice (low sodium)
1 14.5-ounce can crushed tomatoes
1/3 cup pearled barley
1/2 cup chopped onion
2 cloves minced garlic
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1 bay leaf
3/4 cup chopped celery
1 cup sliced carrots
8 ounces frozen peas
Optional Ingredients:
2 cups chopped washed greens, such as spinach, kale, or Swiss chard
2 cups sliced mushrooms
Instructions:
Coat large Dutch oven lightly with olive oil cooking spray. Place Dutch oven on stove over medium high heat.
Add ground beef. Stir to crumble while browning.
Add onion and garlic to meat. Cook onion and garlic until translucent.
Add V8 juice, crushed tomatoes, 2 cups water, barley, carrots, celery and spices.
Bring to a boil, reduce heat to a simmer, and cover.
Simmer until barley and vegetables are done (about 30 minutes).
Add frozen peas and optional vegetables.
Return to a simmer for about 8-12 minutes.
Taste for salt and serve.
Sunday, October 12, 2008
Cajun Seafood Pasta
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettucine pasta
Instructions:
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling.
Reduce heat, and add herbs, salt, peppers, onions, and parsley.
Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent.
Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles.
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1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettucine pasta
Instructions:
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling.
Reduce heat, and add herbs, salt, peppers, onions, and parsley.
Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent.
Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles.
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Citrus Chicken Salad
6 ounces cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips
2 cups fresh baby spinach
1 11-ounce can mandarin orange sections, drained
1/2 cup loose-pack frozen whole kernel corn
2 tablespoons white wine vinegar or cider vinegar
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2 teaspoons low-sugar or low-calorie orange marmalade
2 teaspoons salad oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Instructions:
Divide chicken between two small resealable freezer bags; freeze overnight.
Divide spinach, mandarin oranges, and corn between two airtight storage containers.
In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, and pepper; cover and shake well.
Divide dressing mixture between two small resealable plastic bags.
Chill salads and dressing overnight.
Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat.
Makes 2 servings.
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2 cups fresh baby spinach
1 11-ounce can mandarin orange sections, drained
1/2 cup loose-pack frozen whole kernel corn
2 tablespoons white wine vinegar or cider vinegar
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2 teaspoons low-sugar or low-calorie orange marmalade
2 teaspoons salad oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Instructions:
Divide chicken between two small resealable freezer bags; freeze overnight.
Divide spinach, mandarin oranges, and corn between two airtight storage containers.
In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, and pepper; cover and shake well.
Divide dressing mixture between two small resealable plastic bags.
Chill salads and dressing overnight.
Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat.
Makes 2 servings.
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Oven Roasted Potatoes with Horseradish
Sauce:
1 cup sour cream
2 tbl. creamy horseradish
1 tbl. finely chopped fresh dill
¼ tsp. salt
Black pepper
Potatoes:
4 large baking potatoes
2 tbl. olive oil
1 tsp. paprika
½ tsp. salt
¼ tsp. black pepper
Instructions:
To prepare the sauce: In a medium bowl, whisk together the sour cream, horseradish, dill, salt and pepper.
Set aside in the refrigerator for at least 30 minutes.
To prepare the Potatoes: Spray a roasting pan with cooking spray and set aside.
Heat oven to 425 degrees.
Scrub the potatoes well and cut each into 6 wedges.
Put into the roasting pan and toss with the olive oil, paprika, salt and pepper.
Mix with a large spoon until the potatoes are evenly coated. Roast for about 20 to 25 minutes, or until tender.
Stir once during the cooking time.
Serve the potatoes with a bowl of the sauce on the side.
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1 cup sour cream
2 tbl. creamy horseradish
1 tbl. finely chopped fresh dill
¼ tsp. salt
Black pepper
Potatoes:
4 large baking potatoes
2 tbl. olive oil
1 tsp. paprika
½ tsp. salt
¼ tsp. black pepper
Instructions:
To prepare the sauce: In a medium bowl, whisk together the sour cream, horseradish, dill, salt and pepper.
Set aside in the refrigerator for at least 30 minutes.
To prepare the Potatoes: Spray a roasting pan with cooking spray and set aside.
Heat oven to 425 degrees.
Scrub the potatoes well and cut each into 6 wedges.
Put into the roasting pan and toss with the olive oil, paprika, salt and pepper.
Mix with a large spoon until the potatoes are evenly coated. Roast for about 20 to 25 minutes, or until tender.
Stir once during the cooking time.
Serve the potatoes with a bowl of the sauce on the side.
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Pork Roast with Thyme
5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
1/2 tablespoon ground black pepper
3 bay leaves
1/2 cup cider vinegar
1 teaspoon dried thyme
Instructions:
Preheat oven to 325F.
With a small knife, pierce top of roast.
Force garlic slices into the cuts.
Sprinkle the roast with salt and pepper.
Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up.
Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
Bake in the preheated oven 3 hours, or until an internal temperature of 160F is reached.
Using a baster or spoon, baste the drippings over the roast frequently while it is cooking.
Let the roast rest for 10 minutes when done before slicing.
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3 cloves garlic, sliced
1 teaspoon salt
1/2 tablespoon ground black pepper
3 bay leaves
1/2 cup cider vinegar
1 teaspoon dried thyme
Instructions:
Preheat oven to 325F.
With a small knife, pierce top of roast.
Force garlic slices into the cuts.
Sprinkle the roast with salt and pepper.
Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up.
Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
Bake in the preheated oven 3 hours, or until an internal temperature of 160F is reached.
Using a baster or spoon, baste the drippings over the roast frequently while it is cooking.
Let the roast rest for 10 minutes when done before slicing.
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Saturday, October 11, 2008
California Pizza
Dough:
1 cup lukewarm water (110 degrees)
2 packages yeast
3 1/2 cups unbleached flour
1 teaspoon coarse salt
1 teaspoon sugar
1 tablespoon olive oil
Pesto:
1 cup olive oil
2 cups fresh basil leaves
2 cloves garlic, chopped
3 tablespoons pine nuts
1/2 cup freshly grated Parmesan cheese
1 onion, thinly sliced
1 sweet red pepper, seeded and sliced into strips
1 green peppers, seeded and sliced into strips
2 tablespoons olive oil
1 tablespoon water
1/2 pound garlic and fennel sausage or sweet Italian sausage
3 ounces goat cheese
10 ounces Mozzarella cheese, coarsely grated
2 tablespoons freshly grated Parmesan cheese
2 tablespoons cornmeal
Instructions:
Prepare dough: Dissolve yeast in water and set aside. Mix flour, salt, and sugar in a bowl. Make a "well" in the center, pour in yeast solution and olive oil.
Blend in the flour using a fork, working towards the outside of teh well. As dough becomes stiff, incorporate remaining flour by hand.
Gather into a ball and knead eight to ten minutes on a floured board.
Place in an oil-coated bowl, cover with a damp cloth, and let rise in a warm, draft-free place until doubled in size, approximately two hours.
Prepare pesto sauce using a blender or food processor. Combine all ingredients exceptp cheese. Process but do not create a puree. Stir in cheese. Set side.
Saute onions and peppers in one tablespoon olive oil and water in a large skillet over medium heat.
Stir frequently until peppers are soft. Drain and set aside.
Brown sausage, breaking into pieces as it cooks. Drain off excess fat. Chop coarsely and set aside.
Preheat overn to 400 degrees.
Spread remaining olive oil evently over a 12--inch pizza pan.
Sprinkle with cornmeal.
Punch down pizza dough, flatten lightly with a rolling pin, turn and flatten with fingers.
Place dough in pan and spread to edges with finertips.
Bake five minutes.
Spread pesto sauce over dough.
Crumble goat cheese evenly over pesto.
Add onions and peppers, sausage, and cheeses.
Bake 10 minutes or until crust is slightly brown and cheese is bubbly.
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1 cup lukewarm water (110 degrees)
2 packages yeast
3 1/2 cups unbleached flour
1 teaspoon coarse salt
1 teaspoon sugar
1 tablespoon olive oil
Pesto:
1 cup olive oil
2 cups fresh basil leaves
2 cloves garlic, chopped
3 tablespoons pine nuts
1/2 cup freshly grated Parmesan cheese
1 onion, thinly sliced
1 sweet red pepper, seeded and sliced into strips
1 green peppers, seeded and sliced into strips
2 tablespoons olive oil
1 tablespoon water
1/2 pound garlic and fennel sausage or sweet Italian sausage
3 ounces goat cheese
10 ounces Mozzarella cheese, coarsely grated
2 tablespoons freshly grated Parmesan cheese
2 tablespoons cornmeal
Instructions:
Prepare dough: Dissolve yeast in water and set aside. Mix flour, salt, and sugar in a bowl. Make a "well" in the center, pour in yeast solution and olive oil.
Blend in the flour using a fork, working towards the outside of teh well. As dough becomes stiff, incorporate remaining flour by hand.
Gather into a ball and knead eight to ten minutes on a floured board.
Place in an oil-coated bowl, cover with a damp cloth, and let rise in a warm, draft-free place until doubled in size, approximately two hours.
Prepare pesto sauce using a blender or food processor. Combine all ingredients exceptp cheese. Process but do not create a puree. Stir in cheese. Set side.
Saute onions and peppers in one tablespoon olive oil and water in a large skillet over medium heat.
Stir frequently until peppers are soft. Drain and set aside.
Brown sausage, breaking into pieces as it cooks. Drain off excess fat. Chop coarsely and set aside.
Preheat overn to 400 degrees.
Spread remaining olive oil evently over a 12--inch pizza pan.
Sprinkle with cornmeal.
Punch down pizza dough, flatten lightly with a rolling pin, turn and flatten with fingers.
Place dough in pan and spread to edges with finertips.
Bake five minutes.
Spread pesto sauce over dough.
Crumble goat cheese evenly over pesto.
Add onions and peppers, sausage, and cheeses.
Bake 10 minutes or until crust is slightly brown and cheese is bubbly.
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Apple-Pear Crumb Pie
1 pkg (11 oz) pie crust mix
1 2/3 cup granulated sugar
2 ½ cups all-purpose flour
3 ¼ tsp ground cinnamon
2 ½ lbs. Granny Smith apples, peeled, cored, cut into ¼ inch thick slices
2 ½ lbs. Bartlett pears, peeled, cored, cut into ½ inch thick slices
¾ cup sweetened dried cranberries
10 Tbl. butter, melted
1 Tbl. confectioners’ sugar, optional
Instructions:
Place jellyroll pan on rack in center of oven.
Preheat oven to 350 degrees.
Prepare dough according to crust package directions for 2 crust pie. Shape into 1 disk.
On lightly floured surface, roll out dough into 14 inch circle.
Fit into 9” deep-dish pie pan.
Flute edge; refrigerate.
In bowl, combine 1 cup sugar, ½ cup flour and 1 ¼ tsp. cinnamon.
Add apples, pears and cranberries; toss to combine.
Transfer to crust.
Combine remaining flour, sugar and cinnamon.
Stir in butter until mixture comes together.
With hands, squeeze mixture to form crumbs.
Place crumbs over filling.
Bake on hot pan 2 hours or until golden and filling is bubbly.
Cool.
If desired, sprinkle with confectioners’ sugar before serving.
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1 2/3 cup granulated sugar
2 ½ cups all-purpose flour
3 ¼ tsp ground cinnamon
2 ½ lbs. Granny Smith apples, peeled, cored, cut into ¼ inch thick slices
2 ½ lbs. Bartlett pears, peeled, cored, cut into ½ inch thick slices
¾ cup sweetened dried cranberries
10 Tbl. butter, melted
1 Tbl. confectioners’ sugar, optional
Instructions:
Place jellyroll pan on rack in center of oven.
Preheat oven to 350 degrees.
Prepare dough according to crust package directions for 2 crust pie. Shape into 1 disk.
On lightly floured surface, roll out dough into 14 inch circle.
Fit into 9” deep-dish pie pan.
Flute edge; refrigerate.
In bowl, combine 1 cup sugar, ½ cup flour and 1 ¼ tsp. cinnamon.
Add apples, pears and cranberries; toss to combine.
Transfer to crust.
Combine remaining flour, sugar and cinnamon.
Stir in butter until mixture comes together.
With hands, squeeze mixture to form crumbs.
Place crumbs over filling.
Bake on hot pan 2 hours or until golden and filling is bubbly.
Cool.
If desired, sprinkle with confectioners’ sugar before serving.
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Angel Hair with Balsamic Tomatoes
1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)
Instructions:
Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later.
Leave garlic in skillet.
Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes, stirring occasionally.
Boil water for pasta.
Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off.
Put the angel hair pasta in the water to cook for the recommended amount of time.
Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape.
The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready.
Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.
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1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)
Instructions:
Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later.
Leave garlic in skillet.
Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes, stirring occasionally.
Boil water for pasta.
Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off.
Put the angel hair pasta in the water to cook for the recommended amount of time.
Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape.
The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready.
Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.
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Baked Eggplant Marinara
8 1/2-inch-thick center-cut eggplant rounds (from 2 small
eggplants)
All purpose flour
2 eggs, beaten to blend
1 1/2 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
4 tablespoons olive oil
1 cup ricotta cheese
1 1/4 cups purchased marinara sauce
3/4 cup freshly grated mozzarella cheese (about 3 ounces)
Instructions:
Preheat oven to 350F. Lightly oil baking sheet.
Sprinkle eggplant rounds with salt and pepper.
Place flour and eggs in separate shallow bowls.
Mix breadcrumbs and Parmesan cheese in another shallow bowl.
Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add 4 eggplant rounds to skillet.
Cook until golden brown, about 5 minutes per side; transfer to prepared sheet.
Repeat with remaining oil and eggplant rounds.
Spread 2 tablespoons ricotta cheese over each round.
Top each with sauce and mozzarella cheese, dividing equally.
Bake until rounds are heated through and cheese is melted, about 15 minutes.
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eggplants)
All purpose flour
2 eggs, beaten to blend
1 1/2 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
4 tablespoons olive oil
1 cup ricotta cheese
1 1/4 cups purchased marinara sauce
3/4 cup freshly grated mozzarella cheese (about 3 ounces)
Instructions:
Preheat oven to 350F. Lightly oil baking sheet.
Sprinkle eggplant rounds with salt and pepper.
Place flour and eggs in separate shallow bowls.
Mix breadcrumbs and Parmesan cheese in another shallow bowl.
Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add 4 eggplant rounds to skillet.
Cook until golden brown, about 5 minutes per side; transfer to prepared sheet.
Repeat with remaining oil and eggplant rounds.
Spread 2 tablespoons ricotta cheese over each round.
Top each with sauce and mozzarella cheese, dividing equally.
Bake until rounds are heated through and cheese is melted, about 15 minutes.
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Asian Pork and Vegetable Noodles
1 rounded tbl sweet-hot mustard
1/4 cup tamari soy sauce (I use regular)
1/2 cup chicken broth
2 tsp sesame oil
2 boneless pork chops (8 oz each)
2 tbl oil
1/2 tsp crushed red pepper
1 cup matchstick carrots
16 oz fresh linguini
package fresh mushrooms, sliced thin
3" fresh ginger, grated (I use ginger powder)
1 red pepper, sliced thin
5 green onions, sliced on angle
2 cups fresh bean sprouts
Instructions:
Boil water for pasta.
In small bowl combine mustard and soy sauce.
Add chicken broth and sesame oil; whisk together and set aside.
Slice pork chops into thin strips. in large skillet heat oil; add crushed pepper and pork.
Season w/salt and pepper.
Cook pork 2 minutes to carmelize, then stir-fry.
Blanch carrots in boiling water 1 minute; remove and add to pork in pan.
Add pasta to water.
Add veggies to skillet; toss and stir-fry 3 minutes.
Drain pasta; add pasta to pork/veggies in pan.
Pour sauce over all; toss and serve.
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1/4 cup tamari soy sauce (I use regular)
1/2 cup chicken broth
2 tsp sesame oil
2 boneless pork chops (8 oz each)
2 tbl oil
1/2 tsp crushed red pepper
1 cup matchstick carrots
16 oz fresh linguini
package fresh mushrooms, sliced thin
3" fresh ginger, grated (I use ginger powder)
1 red pepper, sliced thin
5 green onions, sliced on angle
2 cups fresh bean sprouts
Instructions:
Boil water for pasta.
In small bowl combine mustard and soy sauce.
Add chicken broth and sesame oil; whisk together and set aside.
Slice pork chops into thin strips. in large skillet heat oil; add crushed pepper and pork.
Season w/salt and pepper.
Cook pork 2 minutes to carmelize, then stir-fry.
Blanch carrots in boiling water 1 minute; remove and add to pork in pan.
Add pasta to water.
Add veggies to skillet; toss and stir-fry 3 minutes.
Drain pasta; add pasta to pork/veggies in pan.
Pour sauce over all; toss and serve.
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Crockpot Chili
2 lbs. ground beef
1 lg. onion
1 lg. green pepper
1 lg. jalapeno pepper
Chili powder to taste
Garlic salt to taste
Salt to taste
Pepper to taste
Sugar to taste
2 cans crushed tomatoes
1 can tomato puree
1 can kidney beans
2 cans chili hot beans
Brown beef.
Saute chopped onion and green pepper in grease.
Mix beef, onion and green pepper.
Add spices; let stand 1 hour.
Add tomatoes, tomato puree, beans; cook in Crock Pot all day.
Best if refrigerated and warmed the next day.
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1 lg. onion
1 lg. green pepper
1 lg. jalapeno pepper
Chili powder to taste
Garlic salt to taste
Salt to taste
Pepper to taste
Sugar to taste
2 cans crushed tomatoes
1 can tomato puree
1 can kidney beans
2 cans chili hot beans
Brown beef.
Saute chopped onion and green pepper in grease.
Mix beef, onion and green pepper.
Add spices; let stand 1 hour.
Add tomatoes, tomato puree, beans; cook in Crock Pot all day.
Best if refrigerated and warmed the next day.
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Brownie Swirl Cheesecake
1 8 oz pkg. brownie mix
16 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 large eggs
1 cup milk chocolate chips, melted
Instructions:
1. Preheat oven to 350 degrees.
2. Grease bottom of 9-inch spring form pan.
3. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan.
4. Bake at 350 degrees for 15 minutes.
5. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
6. Add eggs, one at a time, mixing well after each addition.
7. Pour over brownie layer.
8. Spoon chocolate over cream cheese mixture.
9. Cut through cheese and chocolate mixture several times to achieve a marble effect.
10. Bake at 350 degrees for 35 minutes.
11. Loosen cake from rim of pan; cool before removing rim of pan.
12. Chill.
13. Garnish with whipped cream, if desired.
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16 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 large eggs
1 cup milk chocolate chips, melted
Instructions:
1. Preheat oven to 350 degrees.
2. Grease bottom of 9-inch spring form pan.
3. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan.
4. Bake at 350 degrees for 15 minutes.
5. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
6. Add eggs, one at a time, mixing well after each addition.
7. Pour over brownie layer.
8. Spoon chocolate over cream cheese mixture.
9. Cut through cheese and chocolate mixture several times to achieve a marble effect.
10. Bake at 350 degrees for 35 minutes.
11. Loosen cake from rim of pan; cool before removing rim of pan.
12. Chill.
13. Garnish with whipped cream, if desired.
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Baked Chicken and Rice
1 (10 oz.) pkg. Virgo yellow rice
3 c. boiling water
1 stick margarine or butter, soft
Chicken legs, thighs or breast
Minced or diced onions to taste (optional)
Instructions:
Preheat oven to 350 degrees.
Grease oblong dish. Mix rice and margarine or butter.
Spread on bottom of greased dish. Add boiling water on top, then lay chicken parts on top.
Cover dish with foil and bake 1 hour.
Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes.
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3 c. boiling water
1 stick margarine or butter, soft
Chicken legs, thighs or breast
Minced or diced onions to taste (optional)
Instructions:
Preheat oven to 350 degrees.
Grease oblong dish. Mix rice and margarine or butter.
Spread on bottom of greased dish. Add boiling water on top, then lay chicken parts on top.
Cover dish with foil and bake 1 hour.
Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes.
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Apple Cake
1-1/2 cups flour
3 teaspoons Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
1 teaspoon cinnamon
Instructions:
Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make soft dough and mix.
Place on floured board and roll out 1/2-inch thick.
Put into shallow greased pan.
Wash, pare, core and cut apples into sections; press them into dough, sprinkle with sugar and dust with cinnamon.
Bake in moderate oven 30 minutes or until apples are tender and brown.
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3 teaspoons Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
1 teaspoon cinnamon
Instructions:
Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make soft dough and mix.
Place on floured board and roll out 1/2-inch thick.
Put into shallow greased pan.
Wash, pare, core and cut apples into sections; press them into dough, sprinkle with sugar and dust with cinnamon.
Bake in moderate oven 30 minutes or until apples are tender and brown.
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Bayou Gumbo
3 tablespoons Pillsbury Best All Purpose Flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well.
Cook, stirring constantly, over medium-high heat for 5 minutes.
Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker.
Stir in all remaining ingredients except shrimp, rice and water.
Cover; cook on low setting for 7-9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well.
Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.
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3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well.
Cook, stirring constantly, over medium-high heat for 5 minutes.
Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker.
Stir in all remaining ingredients except shrimp, rice and water.
Cover; cook on low setting for 7-9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well.
Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.
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All Time Brownies
2/3 cup butter
4 Tbsp. cocoa
1/2 c. Fruit Sweet
2 eggs
2/3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. nuts; chopped (optional)
Instructions:
1. Preheat oven to 325 degrees.
2. Spray a 9" square pan with a non-stick cooking spray.
3. Blend the butter, cocoa, and Fruit Sweet
4. Add the eggs, one at a time, beating well after each addition.
5. Mix the flour, baking powder and salt; add to the mixture.
6. Fold in the nuts.
7. Pour into the pan and bake 15-20 minutes or until brownies spring back to the touch.
www.recipecove.com
4 Tbsp. cocoa
1/2 c. Fruit Sweet
2 eggs
2/3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. nuts; chopped (optional)
Instructions:
1. Preheat oven to 325 degrees.
2. Spray a 9" square pan with a non-stick cooking spray.
3. Blend the butter, cocoa, and Fruit Sweet
4. Add the eggs, one at a time, beating well after each addition.
5. Mix the flour, baking powder and salt; add to the mixture.
6. Fold in the nuts.
7. Pour into the pan and bake 15-20 minutes or until brownies spring back to the touch.
www.recipecove.com
Breakfast Burrito
1/4 pound Jimmy Dean regular, uncooked breakfast sausage
1 1/2 Tablespoons re-hydrated dried chopped onion
1 - 4 ounce can of Old El Paso diced green chilies
1 Tablespoon canned diced tomatoes (drain liquid)
4 eggs, scrambled using McDonald's method
4 8-inch flour tortillas
4 slices Kraft deli-Deluxe real American cheese
On the side: Pace Picante Sauce
Instructions:
Preheat an electric griddle to 275 degrees .
Break apart the sausage, and stir-fry it with the onions until the sausage is browned.
Add about 1/4 can of diced green chilies plus an equal amount of diced tomatoes.
Continue to stir-fry for about 1 minute.
Pour the scrambled eggs onto the griddle and mix the eggs with the sausage, onions, peppers and tomatoes.
Stir-fry until the eggs are done.
Microwave your tortillas for 20 to 30 seconds, just to slightly warm and softened.
Put 1/4 of the cooked egg-sausage mixture down the middle of each tortilla.
Add two cheese halves evenly spaced lengthwise, and fold the tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and again to complete.
Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes, then microwave 15 seconds on high.
Serve with picante sauce if desired.
www.recipecove.com
1 1/2 Tablespoons re-hydrated dried chopped onion
1 - 4 ounce can of Old El Paso diced green chilies
1 Tablespoon canned diced tomatoes (drain liquid)
4 eggs, scrambled using McDonald's method
4 8-inch flour tortillas
4 slices Kraft deli-Deluxe real American cheese
On the side: Pace Picante Sauce
Instructions:
Preheat an electric griddle to 275 degrees .
Break apart the sausage, and stir-fry it with the onions until the sausage is browned.
Add about 1/4 can of diced green chilies plus an equal amount of diced tomatoes.
Continue to stir-fry for about 1 minute.
Pour the scrambled eggs onto the griddle and mix the eggs with the sausage, onions, peppers and tomatoes.
Stir-fry until the eggs are done.
Microwave your tortillas for 20 to 30 seconds, just to slightly warm and softened.
Put 1/4 of the cooked egg-sausage mixture down the middle of each tortilla.
Add two cheese halves evenly spaced lengthwise, and fold the tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and again to complete.
Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes, then microwave 15 seconds on high.
Serve with picante sauce if desired.
www.recipecove.com
Babka
1 cup milk
1/3 cup all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
3 teaspoons white sugar
1/2 cup warm water (110 degrees F)
2 eggs
10 egg yolks
3/4 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons lemon zest
5 cups all-purpose flour
3/4 cup raisins
1 egg
2 tablespoons water
Instructions:
Warm the milk in a small saucepan until it bubbles, then remove from heat.
Place 1/3 cup flour in a large bowl and pour milk over flour. Beat until smooth. Let cool until lukewarm.
In a small bowl, dissolve yeast and sugar in warm water.
Pour into cooled milk and beat well.
Let rise in a warm place until bubbly.
Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture.
Mix in flour, 1 cup at a time, beating well after each addition.
When a loose dough has formed, turn out onto a lightly floured surface and knead until smooth, about 10 minutes.
Gently knead in raisins.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
Deflate the dough and let rise again until doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into three equal pieces and form into round loaves.
Place the loaves into well buttered tall, round baking pans. Do not fill the pans more than 1/3 full.
Cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes.
Menawhile, preheat oven to 375 degrees.
In a small bowl, beat egg with 2 tablespoons water.
Lightly brush this mixture onto the risen loaves.
Bake in preheated oven 10 minutes.
Reduce oven temperature to 325 degrees and bake for 30 minutes more.
Reduce oven temperature to 275 degrees and bake for another 15 to 20 minutes, until golden brown.
Let loaves stand 5 to 10 minutes before removing from pans.
Transfer loaves very gently onto a cloth covered pillow (never a hard surface as this may cause the babka to settle or fall).
Change position of loaves during cooling period.
www.recipecove.com
1/3 cup all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
3 teaspoons white sugar
1/2 cup warm water (110 degrees F)
2 eggs
10 egg yolks
3/4 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons lemon zest
5 cups all-purpose flour
3/4 cup raisins
1 egg
2 tablespoons water
Instructions:
Warm the milk in a small saucepan until it bubbles, then remove from heat.
Place 1/3 cup flour in a large bowl and pour milk over flour. Beat until smooth. Let cool until lukewarm.
In a small bowl, dissolve yeast and sugar in warm water.
Pour into cooled milk and beat well.
Let rise in a warm place until bubbly.
Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture.
Mix in flour, 1 cup at a time, beating well after each addition.
When a loose dough has formed, turn out onto a lightly floured surface and knead until smooth, about 10 minutes.
Gently knead in raisins.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
Deflate the dough and let rise again until doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into three equal pieces and form into round loaves.
Place the loaves into well buttered tall, round baking pans. Do not fill the pans more than 1/3 full.
Cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes.
Menawhile, preheat oven to 375 degrees.
In a small bowl, beat egg with 2 tablespoons water.
Lightly brush this mixture onto the risen loaves.
Bake in preheated oven 10 minutes.
Reduce oven temperature to 325 degrees and bake for 30 minutes more.
Reduce oven temperature to 275 degrees and bake for another 15 to 20 minutes, until golden brown.
Let loaves stand 5 to 10 minutes before removing from pans.
Transfer loaves very gently onto a cloth covered pillow (never a hard surface as this may cause the babka to settle or fall).
Change position of loaves during cooling period.
www.recipecove.com
Beef Burgundy Stew
1 ½ pounds lean, boned round steak (about ½ inch thick)
Cooking spray
1 tsp. vegetable oil
½ tsp. dried thyme
2 large garlic cloves, minced
2 bay leaves
3 cups red wine
1/3 cup tomato paste
2 ½ cups quartered fresh mushrooms (about ½ pound)
12 small red potatoes, quartered (about 1 ½ pounds)
6 medium carrots (cut into 1 “ pieces) about 1 pound
2 small onions (peeled and quartered) about ½ pound
2 (10 ½ oz) cans low-salt chicken broth
3 Tablespoons cornstarch
3 tablespoons water
¼ cup fresh parsley
1 ¼ tsp. salt
¼ tsp. pepper
Instructions:
Trim fat from steak; cut steak into 1-inch cubes.
Coat a Dutch oven with cooking spray, add oil and place over medium high heat until hot. Add steak, browning on all sides.
Drain steak in a colander. Wipe drippings from pan with a paper towel.
Return steak to pan; add thyme, garlic, and bay leaves.
Place over medium heat, and cook 1 minute.
Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until steak is tender.
Add mushrooms and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard bay leaves.
Combine cornstarch and 3 tablespoons water in a small bowl; stir well.
Add to stew, and cook 2 minutes or until mixture is thick, stirring constantly.
Remove from heat; stir in chopped parsley, salt and pepper.
www.recipecove.com
Cooking spray
1 tsp. vegetable oil
½ tsp. dried thyme
2 large garlic cloves, minced
2 bay leaves
3 cups red wine
1/3 cup tomato paste
2 ½ cups quartered fresh mushrooms (about ½ pound)
12 small red potatoes, quartered (about 1 ½ pounds)
6 medium carrots (cut into 1 “ pieces) about 1 pound
2 small onions (peeled and quartered) about ½ pound
2 (10 ½ oz) cans low-salt chicken broth
3 Tablespoons cornstarch
3 tablespoons water
¼ cup fresh parsley
1 ¼ tsp. salt
¼ tsp. pepper
Instructions:
Trim fat from steak; cut steak into 1-inch cubes.
Coat a Dutch oven with cooking spray, add oil and place over medium high heat until hot. Add steak, browning on all sides.
Drain steak in a colander. Wipe drippings from pan with a paper towel.
Return steak to pan; add thyme, garlic, and bay leaves.
Place over medium heat, and cook 1 minute.
Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until steak is tender.
Add mushrooms and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard bay leaves.
Combine cornstarch and 3 tablespoons water in a small bowl; stir well.
Add to stew, and cook 2 minutes or until mixture is thick, stirring constantly.
Remove from heat; stir in chopped parsley, salt and pepper.
www.recipecove.com
Apple Chicken Casserole
3 unpeeled tart apples, cubed
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices
Instructions:
Place apples in bottom of lightly oiled casserole dish.
Put chicken breasts over apples.
Combine orange juice and honey in a cup.
Spoon 1 tablespoon of mixture over each piece.
Cover casserole and bake 45 minutes at 350 degrees.
Uncover casserole.
Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered.
Garnish with orange slices.
www.recipecove.com
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices
Instructions:
Place apples in bottom of lightly oiled casserole dish.
Put chicken breasts over apples.
Combine orange juice and honey in a cup.
Spoon 1 tablespoon of mixture over each piece.
Cover casserole and bake 45 minutes at 350 degrees.
Uncover casserole.
Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered.
Garnish with orange slices.
www.recipecove.com
Outta Sight Turkey
12-14 lb. turkey, giblets removed
3 Tbl. olive oil
2 lemons, each cut in half
½ cup fresh oregano leaves
½ cup fresh thyme leaves
½ cup fresh rosemary needles
½ cup torn fresh basil leaves
½ lb. (2 sticks) unsalted butter, cut into pieces
2 cloves garlic, minced
1 Tbl. paprika
Salt and pepper, to taste
Instructions:
Preheat oven to 350 degrees.
Line a deep roasting pan with a long sheet of aluminum foil, enough so that the excess foil at the ends can be tented over the bird.
Rinse turkey under cold water and pat dry.
Using your hands, carefully separate the skin, without removing it altogether, from the breast meat to form a pocket.
Set turkey in the pan.
Rub breast meat under the skin with 1 Tbl. of the olive oil.
Squeeze juice form both lemons under the skin and over the breast meat.
Place juiced lemon halves in the turkey’s cavity.
Stuff half othe oregano, thyme, rosemary and basil under the breast-meat skin.
Place the other half of the herbs in the cavity, along with the butter and garlic.
Rub remaining 2 Tbl. oil over skin of entire bird, then sprinkle with paprika and a generous amount of salt and pepper.
Fill roasting pan with water so that it’s 2 inches deep around the bird.
Pull foil ends up over turkey and crimp them loosely together to seal (you’ll have to open the foil several times to baste the turkey).
Roast turkey, basting every 30 minutes, for 3 ½ to 4 hours, or until temperature reaches 175 degrees.
Remove foil for last 10 minutes of cooking.
Remove turkey from pan, tent with foil and let stand for 10 to 20 minutes before carving.
www.recipecove.com
3 Tbl. olive oil
2 lemons, each cut in half
½ cup fresh oregano leaves
½ cup fresh thyme leaves
½ cup fresh rosemary needles
½ cup torn fresh basil leaves
½ lb. (2 sticks) unsalted butter, cut into pieces
2 cloves garlic, minced
1 Tbl. paprika
Salt and pepper, to taste
Instructions:
Preheat oven to 350 degrees.
Line a deep roasting pan with a long sheet of aluminum foil, enough so that the excess foil at the ends can be tented over the bird.
Rinse turkey under cold water and pat dry.
Using your hands, carefully separate the skin, without removing it altogether, from the breast meat to form a pocket.
Set turkey in the pan.
Rub breast meat under the skin with 1 Tbl. of the olive oil.
Squeeze juice form both lemons under the skin and over the breast meat.
Place juiced lemon halves in the turkey’s cavity.
Stuff half othe oregano, thyme, rosemary and basil under the breast-meat skin.
Place the other half of the herbs in the cavity, along with the butter and garlic.
Rub remaining 2 Tbl. oil over skin of entire bird, then sprinkle with paprika and a generous amount of salt and pepper.
Fill roasting pan with water so that it’s 2 inches deep around the bird.
Pull foil ends up over turkey and crimp them loosely together to seal (you’ll have to open the foil several times to baste the turkey).
Roast turkey, basting every 30 minutes, for 3 ½ to 4 hours, or until temperature reaches 175 degrees.
Remove foil for last 10 minutes of cooking.
Remove turkey from pan, tent with foil and let stand for 10 to 20 minutes before carving.
www.recipecove.com
Sage Roasted Turkey
1 turkey, 12-14 lbs, thawed if frozen
1 ¼ tsp. salt
¾ tsp. cracked pepper
3 Tbl. butter, melted
1 Tbl. dried rubbed sage
1 clove garlic, minced
1 tsp. paprika, preferably smoked
Instructions:
Preheat oven to 350 degrees.
Rub inside of turkey with ¼ tsp salt and ¼ tsp. pepper.
If desired, truss turkey.
Place on rack in roasting pan.
Combine butter, sage and garlic.
Brush turkey with butter mixture; sprinkle with remaining salt and pepper and paprika.
Roast until meat thermometer inserted into thickest part of thigh away from bone registered 180 degrees – approximately 2 ½ hours.
Let stand 15 minutes before carving.
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1 ¼ tsp. salt
¾ tsp. cracked pepper
3 Tbl. butter, melted
1 Tbl. dried rubbed sage
1 clove garlic, minced
1 tsp. paprika, preferably smoked
Instructions:
Preheat oven to 350 degrees.
Rub inside of turkey with ¼ tsp salt and ¼ tsp. pepper.
If desired, truss turkey.
Place on rack in roasting pan.
Combine butter, sage and garlic.
Brush turkey with butter mixture; sprinkle with remaining salt and pepper and paprika.
Roast until meat thermometer inserted into thickest part of thigh away from bone registered 180 degrees – approximately 2 ½ hours.
Let stand 15 minutes before carving.
www.recipecove.com
Herbed Turkey in a Bag
1 (10 lb.) turkey
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour
Instructions:
Rinse turkey and dry.
Combine parsley and next 5 ingredients in blender; process 1 minute.
Sprinkle cavity and outside of turkey with herb mixture.
Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep.
Place turkey into bag according to directions. Insert meat thermometer.
Bake at 325 degrees until thermometer reaches 185 degrees.
Remove from oven and slit bag open.
Remove turkey and let stand 15 minutes before carving.
Serve with dressing.
www.recipecove.com
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour
Instructions:
Rinse turkey and dry.
Combine parsley and next 5 ingredients in blender; process 1 minute.
Sprinkle cavity and outside of turkey with herb mixture.
Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep.
Place turkey into bag according to directions. Insert meat thermometer.
Bake at 325 degrees until thermometer reaches 185 degrees.
Remove from oven and slit bag open.
Remove turkey and let stand 15 minutes before carving.
Serve with dressing.
www.recipecove.com
Easy Halloween Recipes
Planning a Halloween feast? There is nothing more fun to have on hand than easy Halloween recipes. It’s great to watch partygoers partake in halloween treats such as brains, eyeballs, and toes. It not only makes the party fun, but it makes it memorable as well.
Here’s one of my favorite Halloween recipes – Yummy Brains.
What you'll need:
2 3 oz. packages Berry Blue flavored gelatin
2 cups boiling water
1 16 oz. package frozen mixed berries
1 cup crushed pineapple, with juice
1 teaspoon black gel food coloring
2 cups heavy whipping cream, whipped to stiff peaks
2 brain molds (try WalMart)
Dissolve the gelatin in the boiling water, stirring until no sugar crystals appear.
Place the berries in a food processor and pulse until the berries are very fine. Stir in the pineapple and mix with the gelatin. Stir in the black food coloring and place in the refrigerator (or the freezer if you're in a hurry) until syrupy and beginning to set. Fold in the whipped cream. Spray the inside of the mold or bowl with non-stick spray and pour the gelatin mixture into the molds. Refrigerate 3-4 hours until set.
To unmold, place the molds in a bowl of hot water; let sit a minute or two, then place a plate on top of the mold and invert. The brains will fall onto the plate and will be ready to serve. MMMM!
You'll need a supporting cast for the brains. So how about trying out some deviled eyeballs? Basically, these are deviled eggs with a green or black olive in the middle. In the event you do not know how to make deviled eggs, here’s what you'll need:
12 eggs, hard-cooked, cooled and peeled
24 green or black olives stuffed with pimientos
Miracle Whip or mayonnaise
Mustard
Red food coloring
Tabasco (optional)
Slice eggs in half lengthwise. Remove yolks and place in medium bowl. Use a pastry cutter to mash yolks well. Add Mustard and Miracle Whip in a 2-1 ratio to create a paste. Add drops of Tabasco to your heat comfort level, then a few more. Fill egg white halves with yolk mixture, rounding and smoothing the top of each.
Push a whole pimiento-stuffed green or black olive into the center of each yolk well, stuffed side up. Use a toothpick dipped into red food coloring to draw tiny wiggly red lines on whites, to simulate capillaries. You now have some eyeballs ready to eat!
Another of my favorite Halloween recipes is Monster Toes. This easy Halloween recipe should cover your table from head to toe.
You’ll first need cocktail wieners. Cut a wedge into the end of each wiener to make a place for the toenail. Cut flour tortillas into 4 inch long by ¾ inch wide strips. Roll each wiener into a tortilla strip. Secure with a toothpick and place on a cookie sheet. Bake in a 350 degree oven for about 7 minutes. After removing from oven, fill the toenail with ketchup and serve. Ewww, but yummy – all at the same time!
Halloween recipes are fun to make and even more fun to eat. There are a lot of creative ways to make easy Halloween recipes – just use your imagination and then enjoy watching your guests eat their scary treats!
About the Author: Get more easy Halloween recipes for your Halloween feast. Simply visit http://halloweenfunfactory.com/books/halloween-crafts.htm, where you can also get access to a FREE Halloween Planning & Decorating Guide.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=302687&ca=Food+and+Drinks
Here’s one of my favorite Halloween recipes – Yummy Brains.
What you'll need:
2 3 oz. packages Berry Blue flavored gelatin
2 cups boiling water
1 16 oz. package frozen mixed berries
1 cup crushed pineapple, with juice
1 teaspoon black gel food coloring
2 cups heavy whipping cream, whipped to stiff peaks
2 brain molds (try WalMart)
Dissolve the gelatin in the boiling water, stirring until no sugar crystals appear.
Place the berries in a food processor and pulse until the berries are very fine. Stir in the pineapple and mix with the gelatin. Stir in the black food coloring and place in the refrigerator (or the freezer if you're in a hurry) until syrupy and beginning to set. Fold in the whipped cream. Spray the inside of the mold or bowl with non-stick spray and pour the gelatin mixture into the molds. Refrigerate 3-4 hours until set.
To unmold, place the molds in a bowl of hot water; let sit a minute or two, then place a plate on top of the mold and invert. The brains will fall onto the plate and will be ready to serve. MMMM!
You'll need a supporting cast for the brains. So how about trying out some deviled eyeballs? Basically, these are deviled eggs with a green or black olive in the middle. In the event you do not know how to make deviled eggs, here’s what you'll need:
12 eggs, hard-cooked, cooled and peeled
24 green or black olives stuffed with pimientos
Miracle Whip or mayonnaise
Mustard
Red food coloring
Tabasco (optional)
Slice eggs in half lengthwise. Remove yolks and place in medium bowl. Use a pastry cutter to mash yolks well. Add Mustard and Miracle Whip in a 2-1 ratio to create a paste. Add drops of Tabasco to your heat comfort level, then a few more. Fill egg white halves with yolk mixture, rounding and smoothing the top of each.
Push a whole pimiento-stuffed green or black olive into the center of each yolk well, stuffed side up. Use a toothpick dipped into red food coloring to draw tiny wiggly red lines on whites, to simulate capillaries. You now have some eyeballs ready to eat!
Another of my favorite Halloween recipes is Monster Toes. This easy Halloween recipe should cover your table from head to toe.
You’ll first need cocktail wieners. Cut a wedge into the end of each wiener to make a place for the toenail. Cut flour tortillas into 4 inch long by ¾ inch wide strips. Roll each wiener into a tortilla strip. Secure with a toothpick and place on a cookie sheet. Bake in a 350 degree oven for about 7 minutes. After removing from oven, fill the toenail with ketchup and serve. Ewww, but yummy – all at the same time!
Halloween recipes are fun to make and even more fun to eat. There are a lot of creative ways to make easy Halloween recipes – just use your imagination and then enjoy watching your guests eat their scary treats!
About the Author: Get more easy Halloween recipes for your Halloween feast. Simply visit http://halloweenfunfactory.com/books/halloween-crafts.htm, where you can also get access to a FREE Halloween Planning & Decorating Guide.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=302687&ca=Food+and+Drinks
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