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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