OLD SALT'S HOLIDAY TREATSWith the coming Holidays, desserts and treats are in demand. ....OldSalt |
Raspberry Oatmeal CookiesIngredients: 1 (18.5 ounce) package yellow cake mix 21/2 cups quick cooking oats 3/4 cup butter 1 cup raspberry jam 1 tablespoon water Directions: Mix together oats, cake mix, and melted butter or margarine so that it makes nice clumps and there is no dry mix left. Mix jam with water, set aside. Press 1/2 of the oats mixture into the bottom of a greased 13x9x2 pan, so it evenly and adequately covers the bottom of the pan. Spread the Jam mixture on top of the oats and then sprinkle the remainder of the oats mixture on top of the jam. Bake at 375 degrees F (190 degrees C) for 18-23 minutes. |
Citrus CookiesIngredients: 2 sticks unsalted butter, softened 1 1/2 cups sugar 2 tablespoons minced lemon zest (orange and or tangerine can also be used) 2 tablespoons minced lime zest 1/4 teaspoon salt 4 egg yolks 3 tablespoons fresh lemon juice 3 tablespoons fresh lime juice (orange and or tangerine can also be used) About 3 cups All-purpose flour Directions: In a bowl, preferably of an electric stand mixer, cream together the butter, 1 cup of the sugar, the lemon and lime zests, and salt. One at a time beat in the egg yolks. Stir in the lemon and lime juices. Add 2 1/2 Cups of the flour and mix until just combined. Transfer the dough to a container and chill it. This can be prepared up to 4 days in advance. Position racks in upper and lower thirds of the oven and preheat to 375 degrees. Grease 2 baking sheets. Working in batches, by rounded tablespoons, measure out the chilled dough and form it into 1 inch balls. Place the balls on the baking sheets spacing well apart. Flatten the balls into 2-inch rounds about 1/4 inch thick. Bake the cookies, exchanging the position of the sheets on the racks from top to bottom and from front to back, for about 10 minutes or until the cookies are crisp and the edges and bottoms are lightly colored. With a spatula, transfer the cookies to a rack and sprinkle generously with the remaining 1/2 cup of sugar. |
Puppy Chows (Cookies)Ingredients: 1/2 cup butter 1 cup creamy peanut butter 2 cups milk chocolate chips 1 (17.5 ounce) package crispy corn and rice cereal 1 pound confectioners' sugar Directions: Melt the peanut butter with the butter or margarine and the milk chocolate. Pour over the cereal and toss until well coated. Place the coated cereal in a large paper sack then add the confectioners' sugar, fold down the top of the bag and shake to coat. |
Dad's Seafoam CookiesIngredients: 8 - 12 Egg whites (depending on the size of the eggs) 1 l/2 cup Brown sugar, packed I T Maple Syrup/Molasses l/3 cup Water 1 1/2 T Cream l/2 cup chopped nuts (optional) I teaspoon Vanilla extract Directions: In top of double boiler, combine egg whites, brown sugar, syrup, cream and water. With an electric rotary beater, beat 1 minute to combine. Cook over rapidly boiling water, beating constantly, about 7 minutes, or until stiff peaks form when beater is slowly raised. Remove from boiling water. Add vanilla extract and nuts. Then continue beating until thick enough to drop into mounds about 2 minutes. (I like to add the egg yokes with the vanilla and nuts for a richer flavor) |
Double Chocolate Fudge CookiesIngredients: 1/2 cup butter 1 cup semisweet chocolate chips 1 cup milk chocolate chips 1 cup Hershey's cocoa 1 pound confectioners' sugar Directions: Combine all the ingredients. Stir until well mixed.
Drop by teaspoons on lightly greased or use non-stick spray cookie
sheet. |
No-bake Fudge CookiesIngredients: 2 cups white sugar 1/2 cup milk 1/2 cup butter 3/4 cup peanut butter 3 cups quick cooking oats 6 tablespoons unsweetened cocoa powder 1 teaspoon vanilla extract 1/2 cup raisins Directions: In a large saucepan combine, sugar, milk, butter, and boil for 1 minute. Take off heat and beat. Add peanut butter, quick cooking oats, cocoa, vanilla and raisins. Stir well. Drop using teaspoon on wax paper Let sit one hour. |
: