Ingredients:
1 1/2 cups crushed graham crackers-make your own or boxed
1 stick margarine
1 1/3 cups coconut
1 cup chopped walnuts
1 cup semi sweet chocolate chips
1 - 15 ounce can sweetened condensed milk (the size can you buy now is smaller)
Met margarine. Stir in graham cracker crumbs and press mixture into a 9x13 pan. Sprinkle coconut over the crust, then nuts then chocolate chips. Open the can of condensed milk and gently pour over the chocolate chips till the pan is covered.
Bake 350 for approximately 20 minutes. Mine usually takes a little longer.
"I know this says 7 layers and there are only 6 but have the original recipe in front of me and it says 7 layer bars..wonder if a typo because this cookbook was all hand typed by women who worked at a printing company in Milwaukee where my grandfather worked."
"Here is the 1950's version of 7 Layer Bars. Came from my Mom's cookbook and has been made for many many years in our household at Christmas time."
2 SWEET NOODLE KUGEL RECIPES
SWEET NOODLE KUGEL
8 ozs. of medium noodles
2/3 cup sugar
3 eggs
1 pt. sour cream
16 ozs. pot-style (dry) cottage cheese
1 Tbsp. vanilla
Topping:
1/2 stick margarine cut into cubes
1/2 tsp. cinnamon
5 handfuls crushed corn flakes
1/4 cup brown sugar
Cook noodles for six minutes.
Drain and set aside.
In a bowl, mix sugar, eggs, sour cream, cottage cheese and vanilla.
Add noodles.
Pour into 9-by-13-inch pan.
Top with margarine and sprinkle with cinnamon, corn flakes and brown sugar.
Bake in preheated oven of 350 degrees for 1 hour and 15 minutes.
Serves 8 to 10.
SWEET NOODLE KUGEL
1 lb. medium noodles
1 cup sugar
2 tsps. vanilla
16 ozs. of sour cream
4 eggs well beaten
1/2 lb. margarine
1 lb. cottage cheese
1/4 tsp. salt
Topping:
Crushed corn flakes, enough to cover
Cinnamon to taste
Sugar to taste
Cook noodles and drain. Add margarine.
Add remaining ingredients.
Place in greased 9-by-13-inch pan.
Sprinkle with topping.
Cook at 350 degrees for 1 hour.
Serves 8 to 10.
Christmas Yorkshire Pudding adeli
Ingredients:
1 3/4 cups flour
1 teaspoon salt
1 cup milk
1 cup water
4 eggs
1 cup butter
Combine flour and salt, add milk, water and eggs. Beat until large bubbles rise to the surface. Let it sit an hour and beat it again.
Put a tablespoon of butter into each well of your pan. Place your pans into the oven until the butter is hot. Fill each well 1/2 to 2/3 full.
Bake at 400 degrees for 20 minutes and at 350 for the last 10 to 15 minutes. Or you may bake at 350 for all 30 minutes.
These rise way up and the fall slightly.
"I always serve prime rib of beef on Christmas Day and we must have Yorkshire pudding with it. We also serve oven cooked whole onions and oven browned potatoes and green beans, among other things."
"You will need a 12 cup muffin tin, a Yorkshire Pudding, Popover tin or a casserole dish. I use popover tins that make six each. These are delicious served with butter or gravy or jam. This recipe makes 12."
"If there are any left over, you can fry them up the next day with left over potatoes and onions."
LEMON POPPY SEED BREAD hollee
Ingredients:
1 package lemon cake mix
1 cup water
1/2 cup oil
1 package lemon pudding mix
4 eggs
1/4 cup poppy seeds
Combine all ingredients. Beat 4 minutes. Grease 2 bread pans. Bake approximately 40 minutes at 325. Remove from pans and cool before serving.
Also good if topped with an easy lemon glaze (powdered sugar, water & lemon juice)
You can also use a plain yellow cake mix for this. If so, I add a little lemon juice to enhance the flavor.
Variation - drew 2: "hollee..I make the exact same recipe often...another variety is using yellow cake mix with instant coconut pudding and all the rest of the ingredients. Yummy."
variation - hollee: "Drew....never thought of using coconut pudding...but you now have my mind turning. How about a german chocolate bread....chocolate cake mix, coconut pudding mix and chopped pecans instead of the poppy seeds. mmmmmm I might have to try this."
Variation - Smokie Bear: "hollee, I make almost the same thing except I use Royal Toasted Coconut Instant Pudding and bake it in a tube pan. It turns out to be a very moist cake."
Variation - hollee: "SmokieBear....here I thought I was being soooo creative. Oh well, how about these versions... Banana Cream Bread - yellow cake mix and banana pudding mix; Strawberry Cheesecake Bread - strawberry cake mix and cheescake pudding mix; Dreamsicle Bread - orange cake mix and vanilla pudding"
GRANDMA'S REFRIGERATOR ROLLS adeli
Ingredients:
1 cake fresh or 1 package dry yeast
2 cups lukewarm water
3 tablespoons sugar
1 teaspoon salt
3 tablespoons melted and cooled butter
1 beaten egg
6 cups flour
Dissolve yeast in lukewarm water. Add sugar, salt, butter, egg and 2 cups of the flour. Beat Well.
Add the rest of the flour paying attention to how dry the dough is getting. You want a smooth elastic dough after you are done kneading it. So don't put too much flour in. Knead this until it forms bubbles.
Place in a buttered bowl, turning it over so all sides are buttered. Cover it and let it rise for 45 minutes. Punch it down and put it in the refrigerator over night.
Take the dough out of the refrigerator two hours before baking. Allow it to rise in the bowl for one hour and then pinch off small balls using buttered hands to do this and place three balls in each buttered muffin tin hole.
Allow these to rise until double. Brush with melted butter and bake at 400 degrees for about 12 minutes.
"Best clover leaf roll ever. The old girl who made these has been gone at least 40 years but her rolls live on."
"We always have these for Thanksgiving. I cannot remember a year when I have not made them and before that my mom or my step-grandmother. They are moist and really good. The dough also makes great sticky buns for breakfast and is very convenient because most of the work is done the night before."
PORTUGUESE SWEET RICE mickeyduck
Ingredients:
2 cups water
� cup rice
2 eggs
2 cups hot milk
1 cup sugar
1 teaspoon vanilla
Boil rice in water, stirring frequently. When almost dry, add hot milk. Cook until this mixture is almost dry. Beat eggs, sugar and vanilla in a bowl, then add to rice mixture. Cook over low heat until thickened.
"This is traditionally poured out onto a platter and sprinkled with cinnamon. At least that's how Vovoa served it. Enjoy."
BANANA CAKE doglover3
Ingredients:
2 cups flour
1 1/2 cups sugar
1/2 cup CRISCO�
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg & 1 yolk
1 cup mashed bananas (ABOUT 3)
1/2 cup crushed walnuts
3/4 cup sour milk
1 teaspoon vanilla
Preheat oven to 350-degrees.
Beat sugar, Crisco� and eggs till fluffy, add bananas than alternately add flour, baking powder and baking soda with sour milk and add vanilla last.
Bake for 20 TO 30 minutes for 30 cupcakes or 30 minutes for a 9x13 pan.
ICING:
1/4 cup butter
1 1/2 cup powdered sugar
1 egg
1 teaspoon vanilla
3 to 4 Tablespoons cocoa
Cream together butter and powdered sugar and when well blended, add the egg and vanilla, beat till smooth. Add cocoa and beat till creamy.
NOTE: add milk only as needed to make smooth and spreadable
CHEESE CUSTARD PIE doglover3
Ingredients:
1 heaping cup creamed cottage cheese
3 Tablespoons flour
8 Tablespoons sugar
3 eggs (beat whites till stiff and save yolks to add later to rest of ingredients)*
pinch of salt
2 cups milk
PREHEAT OVEN TO 425-degrees.
*Beat eggs whites till stiff (set aside). Mix all other ingredients and add stiffly beaten egg whites last.
Bake at 425-degrees for 20 minutes, and then reduce heat to 375-degrees and bake for about 25 minutes or till done.
MOLASSES CRUMB CUPCAKES doglover3
Ingredients:
4 cups flour
1 cup butter or margarine
2 cups water
2 cups sugar
1 cup molasses
1 Tablespoon baking soda
Preheat oven to 350-degrees
Combine flour, sugar, butter, set one cup aside for crumb topping.
Put molasses and water in a large sauce pan and bring to boil. Remove from heat and add baking soda. Mix the rest of the crumbs into the molasses (not the one cup you set aside for topping). Leave batter a little lumpy. Pour mixture into cup cake pans top with crumbs and bake at 350 for 20 to 25 minutes.
Sunny's Noodle Cheesecake Kugel
Ingredients
8 ounces medium egg noodles
8 ounces cream cheese
1/4 lb. margarine or butter
3/4 cup sugar
3 eggs
2 tsp vanilla
cinnamon
Add all ingredients except noodles and cinnamon into blender and blend until smooth and creamy.
Cook and drain noodles.
Grease 2 9" square baking pans (or 1 oblong) and add noodles. Pour cheese mixture evenly over noodles and sprinkle with cinnamon.
Bake in 350 degree oven for about an hour,
testing middle to make sure knife comes out dry. Cut into squares and enjoy hot, warm or cold.
**I like to double the recipe because it disappears so quickly!
From: Sunala
7 Layer Bars Drew2
Ingredients:
1 1/2 cups crushed graham crackers-make your own or boxed
1 stick margarine
1 1/3 cups coconut
1 cup chopped walnuts
1 cup semi sweet chocolate chips
1 - 15 ounce can sweetened condensed milk (the size can you buy now is smaller)
Met margarine. Stir in graham cracker crumbs and press mixture into a 9x13 pan. Sprinkle coconut over the crust, then nuts then chocolate chips. Open the can of condensed milk and gently pour over the chocolate chips till the pan is covered.
Bake 350 for approximately 20 minutes. Mine usually takes a little longer.
"I know this says 7 layers and there are only 6 but have the original recipe in front of me and it says 7 layer bars..wonder if a typo because this cookbook was all hand typed by women who worked at a printing company in Milwaukee where my grandfather worked."
"Here is the 1950's version of 7 Layer Bars. Came from my Mom's cookbook and has been made for many many years in our household at Christmas time."
BOURBON BALLS
(courtesy of my aunt in Arkansas)
Ingredients:
1 cup fine vanilla wafer crumbs
1 cup finely chopped pecans
1 cup confectioner's sugar
2 T unsweetened cocoa powder
1/4 cup bourbon
1 Tablespoons + 1.5 Teaspoons light corn syrup
Combine first 4 ingredients.
In a separate bowel blend bourbon and corn syrup.
Stir the bourbon mixture into the dry mixture, blend well.
Cover and chill for at least 3 hours.
Shape dough into small balls and roll them in sifted confectioner's sugar.
These can be frozen and they're yummy.......and you don't have to turn the stove on.
Before serving, I roll them around in confectioner's sugar again.......not alot, just a little.
Enjoy.
From: Capricorn3
CANDY SHOP PIZZA Blabberfingerz
Ingredients:
1- 18 ounce package refrigerated chocolate chip cookie dough
6 ounces semi sweet chocolate chips
1/2 cup creamy or crunchy peanut butter
1 cup coarsely chopped assorted candy bars (Butterfinger, Baby Ruth, Snickers, M&M's etc)
Press or spread cookie dough evenly onto bottom of greased 12"" pizza pan and bake 375 for 11-15 minutes or until edge is set and center is still slightly soft.
Immediately sprinkle chocolate chips over hot crust. Drop peanut butter by spoonfuls onto that and let stand until chips become shiny and soft then gently spread the two evenly over the crust. Sprinkle candy in single layer over pizza. Cut into wedges.
Serve warm or at room temperature.
COCONUT CRAQUELINS PetPal
Ingredients:
8 tablespoons unsalted butter
1-1/2 cups sifted all-purpose flour
1/2 cup plus 1/3 cup sugar
Pinch of salt
7 ounces sweetened shredded coconut
1 egg, beaten
Dice the butter and blend it with the flour until the mixture is the texture of fine meal. Blend in the 1/2 cup sugar and the salt. Add the coconut and the egg, folding the dough over itself several times until it is smooth and well blended. Divide it in half, and form 2 rolls, each 1-inch in diameter. Wrap them in plastic, and refrigerate for 3 hours or overnight.
After the dough has chilled, preheat oven to 350-degrees. Line a baking sheet with parchment paper. Brush the rolls lightly with water, roll them in the remaining sugar and slice on a slant 1/4 inch thick. Place them on the baking sheet and bake 15 to 17 minutes, until they are golden on the bottom. Turn the cookies over, and turn the oven off. Leave the cookies in the oven another 10 minutes. Remove and cool on a rack.
Makes about 36 cookies.
"This is recipe my 87 year old aunt gave me, (I think it came from a local newspaper) and I've never known her to bake anything that wasn't delicious."
DEATH BY CHOCOLATE COOKIES
Ingredients:
16 squares Baker�s semi-sweet baking chocolate, divided (2 pkgs)
� cup firmly packed brown sugar
� cup butter or margarine
2 eggs
1 tsp. Vanilla
� cup flour (this amount is verified as correct)
� tsp baking powder
2 cups chopped nuts (optional)
Heat oven to 350 degrees. Coarsely chop 1 pkg of chocolate. Set aside.
Microwave remaining 8 squares of chocolate in large bowl on high 1-2 minutes.
Stir until chocolate is smooth and melted.
Stir in sugar, butter, eggs and vanilla.
Stir in flour and baking powder.
Stir in reserved chocolate and nuts.
Drop by � cupfuls onto ungreased cookie sheet.
Bake 12 to 13 minutes or until cookies are puffed and feel set to the touch.
Cool on cookie sheet 1 minutes.
Transfer to wire rack to cool completely.
From: mickeyduck
FROSTED APPLE SQUARES
Pastry :
2 1/2 cups all-purpose flour (sift before measuring)
1 tablespoon sugar
1 teaspoon salt
1 cup shortening
1 egg
2/3 cup milk (approximately)
Filling :
2/3 cup cornflake crumbs
5 cups sliced pared apples
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
1 egg white, lightly beaten
Glaze :
1 cup icing sugar
2 tablespoons lemon juice
Preheat oven to 400�F Combine flour, sugar and salt.
Cut in shortening.
Put egg in a 1-cup measure.
Add enough of the milk to bring to the 2/3 cup level.
Stir together and add to the pastry mixture.
Stir to combine.
Shape into a ball.
Dough will be soft.
Divide in half.
On a floured pastry cloth, roll one piece of dough into a 10" X 12" rectangle.
Place on an ungreased cookie sheet.
Sprinkle with cornflake crumbs.
Spread with apples, sugar and cinnamon, leaving a bare border of dough of about 3/4".
On a floured pastry cloth, roll the remaining piece of dough into another 10" X 12" rectangle.
Place over the apple mixture on the other piece of dough.
Pinch edges firmly together to hold in the filling.
Brush top with egg white.
Bake at 400F for about 40 minutes, or until done.
Combine icing sugar and lemon juice.
Remove apple concoction from the oven. Drizzle with glaze while still warm
Cut into squares.
From: adeli
Golden Sour Cream Twists
Combine and mix together:
1 cup melted and cooled butter or margarine
1 cup sour cream - thick and at room temperature
1 teaspoon salt
1 teaspoon vanilla
1 cake yeast
1 whole egg and 2 egg yolks - beaten until mixed
Add: 3 and 1/2 cups all purpose flour
Place in a greased bowl; cover and refrigerate for two hours.
Mix:
1 cup sugar
1 teaspoon cinnamon
Spread sugar mix out on a board.
Roll the dough out to a 15 x 18 rectangle; turning on both sides until both sides are covered with sugar mixture.
Fold over three times until the sugar mix is used up.
Then roll into 1/4 inch thick rectangle.
Cut into 1 x 4 inch strips.
Twist each strip and lay on parchment lined baking sheets.
Bake at 375 degrees for 15 minutes. DO NOT ALLOW TO GET BROWN. Makes 24.
NOTE: If you use dry yeast, dissolve it in a bit of cooled melted shortening first.
From: adeli
JEWELED COOKIE SLICES Diamond2
Ingredients:
1/3 Cup Butter (No Substitutes) Melted
1/3 Cup Sugar
1/4 Cup Packed Brown Sugar
1 Egg
1/2 Teaspoon Vanilla Extract
1/2 Cup Chopped Candied Pineapple OR Red & Green Candied
Cherries
2 Tablespoons Chopped Blanched Almonds
1 1/2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/8 Teaspoon Ground Nutmeg
In a mixing bowl, beat butter & sugars. Add egg & vanilla. Mix well. Stir in pineapple OR candied cherries & almonds. Combine dry ingredients. Add to butter mixture.
Spread evenly into a foil-lined 8 by 4 by 2 loaf pan. Cover & refrigerate for at least 2 hours.
Invert dough onto a cutting board. Remove foil. Cut into 1/4 in slices. Place on a greased baking sheet.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool on wire rack.
Makes about 2 1/2 dozen cookies.
LINZER COOKIES
Ingredients:
1 package Duncan Hines Golden Sugar Cookie Mix
1/2 cup all purpose flour
1/2 finely ground almonds
1 egg
1 tablespoon water
3 tablespoons powdered sugar
1/2 cup plus 1 tablespoon seedless red raspberry jam, warmed
Preheat oven to 375 F.
Combine cookie mix, contents of buttery flavor from mix, flour, almonds, egg and water in large bowl.
Stir with spoon until blended.
Roll dough 1/8 thick on lightly floured board.
Cut out 3" shapes with cookie cutter.
Take half those cookies and cut out the centers with a smaller cookie cutter.
Place the whole cookies 2" apart on ungreased cookie sheets and bake 8-9 minutes or until edges are lightly browned.
Place the hollow cookies on another baking sheet (Or If You Use The Same Baking Sheet, Make Sure It Has Cooled Completely Before Placing The Cookies On It) and bake them for 6-7 minutes or until edges are lightly browned.
Cool completely.
Dust the hollow cookies with sifted powdered sugar.
Spread warm jam over whole cookies almost to the edge and place the hollow cookies on top, powdered-sugar side up.
Press lightly.
Fill the hole with 1/4 teaspoon jam.
This recipe uses the Ducan Hines Golden Sugar Cookie Mix that comes with a butter packet. If your mix doesn't have the butter packet, simply add the amount of butter that is specified in the directions on the box.
From: vedawhee
NO BAKE COOKIES camie
Ingredients:
2 cups sugar 3/4 cup crunchy peanut butter
3 cups quaker oats
4 tablespoons cocoa
1 teaspoon vanilla
1 stick of butter
1/2 cup milk
Mix all ingredients together except the oats and peanut butter. Cook in a double boiler until butter melts. Then cook another 10 minutes. Take off stove and add peanut butter and quaker oats and mix thoroughly. Drop by rounded teaspoon on cookies sheet lined with wax paper.
Makes about 3 dozen.
"This was my late aunts recipe. She taught me to make these when I was a little girl!"
CRUST:
1 1/4 cups finely crushed chocolate wafer cookies
1/3 cup butter
FILLING:
1 1/2 cups powdered sugar
1/3 cup butter, softened
1 tbl milk
2 tsp grated orange peel
1/2 tsp vanilla
GLAZE:
1 tbl unsweetened cocoa
1 tbl butter, melted
FOR CRUST:
In medium bowl, stir together cookie crumbs and butter.
Press on bottom of ungreased 9-inch square baking pan.
Refrigerate until firm.
FOR FILLING:
In a small bowl, combine all filling ingredients.
Beat at medium speed; scrape bowl often until light and fluffy.
Spread over crust.
For glaze, in a small bowl, stir together cocoa and butter.
Drizzle over filling.
Refrigerated until firm, about 2 hours.
Cut into squares.
Store in refrigerator.
Makes about 2 dozen squares.
From: Shopping Princess
PEANUT BUTTER CRUNCH COOKIES Blabberfingers
Ingredients:
1/2 cup evaporated milk
1 cup smooth or crunchy peanut butter
1 cup brown sugar (packed)
1 1/8 cup rolled oats
1 teaspoon vanilla
Blend all ingredients thoroughly. Drop by teaspoonfuls onto a lightly greased cookie sheet.
Bake 350 for 12-15 minutes (no: eggs, butter or flour)
"These are good too."
PUMPKIN BARS hollee
Ingredients:
4 large eggs
1-2/3 cups sugar
1 cup vegetable oil
2 cups canned pumpkin
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Frosting:
1-3 ounce package cream cheese
2 cups confectioners sugar
1/4 cup butter
1 teaspoon vanilla
1 to 2 teaspoons milk
Beat together sugar, oil, eggs and pumpkin. Mix or sift together dry ingredients and slowly add to pumpkin mixture. Mix well.
Pour into a 15x10x1 jelly roll pan (no need to grease the pan). Bake at 350 for 25-30 minutes.
Mix together frosting ingredients including enough milk to reach the desired consistency. Spread over cooled pumpkin bars.
Warning - These are highly addictive! 
REESE-S PEANUT BUTTER BARS hollee
Ingredients:
1/2 cup butter
3/4 cup creamy peanut butter
1-3/4 cup sugar
1-1/2 teaspoon vanilla
4 eggs, slightly beaten
1-1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups (12 ounce package) chocolate chips
Melt butter. Add peanut butter and stir until melted. Stir in sugar and vanilla. Add eggs and stir until well blended. Add flour, baking powder and salt.
Spread batter into greased 9x13 pan.
Bake in 350 degree oven for approximately 35 minutes, or until top is golden brown and edges are firm.
Remove from oven and sprinkle chocolate chips over top and allow to melt. Once chocolate chips are shiny, spread to cover the top.
Completely cool before cutting into bars.
SANTA'S SNICKER SURPRISE COOKIES
Ingredients:
1 bag DOVE� Brand PROMISES� Milk or Dark Chocolate
1 bag SNICKERS� Brand Miniatures
2 sticks butter (softened)
1 cup light brown sugar
1 cup sugar
3 1/2 cups all purpose flour (sifted)
2 eggs
1 cup creamy peanut butter
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
What to do:
1. Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy.
2. Slowly add the eggs and vanilla until thoroughly combined. Then mix in the flour, salt and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all SNICKERS� Brand Miniatures.
5. Remove dough from refrigerator. Divide into 1-tablespoon pieces and flatten.
6. Place a SNICKERS� Brand Miniatures piece in the center of each piece of dough.
7. Form each piece of dough into a ball around the SNICKERS� Brand Miniatures piece.
8. Place on a greased cookie sheet and bake at 325 degrees for 10-12 minutes. (Baking time and temperature may need to be adjusted if using more than 1 tablespoon of dough per cookie.)
9. Let cookies cool on baking rack or wax paper.
Holiday Hint: Spruce up Santa's Surprise Cookies by drizzling melted Milk or Dark Chocolate over the top of each cookie! Use the Dove Bars to melt and drizzle over cookies
From: QVCdebt
BUTTER COOKIES
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon salt
1 large egg yolk
2 1/4 cups all-purpose flour
In a large bowl of an electric mixer, cream the butter with the sugar, salt and egg yolk until smooth.
Blend in the flour until the mixture blends into a smooth dough.
Wrap the dough in a plastic bag and refrigerate 1/2 hour or up to two days.
Preheat the oven to 350 degrees.
Roll out the dough on a lightly-floured surface to 1/8-inch thickness.
Cut into desired shapes using cookie cutters.
Place on lightly-greased cookie sheets.
Sprinkle with decorating sugar.
Bake for 12 to 15 minutes.
IT IS VERY SIMPLE WITH VERY SIMPLE INGREDIENTS BUT TASTES DELICIOUS. I ALSO LOVE IT CAUSE YOU PROBABLY HAVE ALL THE INGREDIENTS IN YOUR HOUSE ALREADY. FROM MY PERSONAL EXPERIENCE IT IS EASIER TO WORK WITH THIS DOUGH IF YOU REFRIGERATE IT FOR A WHILE FIRST (EASIER TO MAKE COOKIE SHAPES THAT WAY).
From: GirlNextDoor
TURTLE BARS hollee
Ingredients:
2 cups flour
2 cups rolled oats
1 cup packed brown sugar
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) butter
2 cups - 12 ounce package semi-sweet chocolate chips
1 cup chopped pecans
1 cup (12 oz jar) caramel ice cream topping
1/3 cup flour
Combine 2 cups flour, oats, baking soda, brown sugar and salt in large bowl. Add butter and stir until ingredients are moistened. Reserve 1 cup crumb mixture, press remaining mixture into bottom of ungreased 9x13 pan.
Bake in preheated 350 degree oven for 15 minutes or until lightly browned.
Remove from oven. Sprinkle with chocolate chips and pecans.
In small bowl, mix together the caramel with the remaining 1/3 cup flour and drizzle over the chocolate and pecans. Sprinkle with reserved crumb mixture.
Return to oven and bake an additional 20 minutes or until lightly browned.
Cool completely before cutting into bars.
ZEPPOLE
Either prepare a deep fryer with oil to 375 degrees or put three inches of oil in a cast iron or heavy stainless steel bowl and heat it to temperature.
Sift in a bowl:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons white sugar
Stir In:
2 beaten eggs
1 cup ricotta cheese - drain any loose water off
1/4 teaspoon vanilla
Place bowl over hot water and cook while stirring just until combined. The heat of the water helps the ricotta smooth out. This batter will be sticky.
Drop the Zeppole by heaping tablespoons (you want 35 zeppole) in the hot oil a few at a time.
Fry until light golden brown - this will take 3 to 4 minutes and the Zeppole will turn over and over while cooking.
Drain in a paper sack and dust with 1/2 cup confectioners' sugar. Serve warm.
ANISETTE BISCOTTI
Ingredients:
2-1/2 cups all-purpose flour;
2 tsp baking powder;
1/4 cup margarine (1/2 stick), melted;
1 cup sugar;
4 large eggs;
1 bottle(!!) anise extract.
Sift flour and baking powder;
In a separate mixing bowl, blend margarine and sugar;
Add eggs to the sugar mixture 1 at a time, and incorporate fully after each egg;
Stir in anise extract.
Add flour mixture and blend.
The batter will be very thick and sticky; divide in half, spreading each on a greased and floured baking/cookie sheet, shaping them into ovals. Add a little top flour to make the dough more workable. Each should be about 12" long.
Bake for 20 min.
Remove the sheets from the oven and cut the dough into biscotti about 1" from top to bottom.
Turn each on its side and bake again about 10-15 minutes.
Remove from the oven again, turn on the other side, and bake again 10-15 minutes.
Great for dipping in coffee!
You can always "kick it up a notch" by adding almond slices to the dough, or dipping one (or both) end(s) of each biscotti in melted chocolate, and putting them in the fridge until the chocolate solidifies.
From: roberty
BROWN SUGAR ALMOND BARS sandye1
Ingredients:
1/2 cup butter -- softened
1/2 cup powdered sugar
1 cup flour
3 tablespoons butter
1/2 cup brown sugar
1 tablespoon water
3/4 teaspoon lemon juice
3/4 cup almonds -- sliced
3/4 teaspoon vanilla
Cream butter and powdered sugar. Mix in flour, pat dough into 9 X 9 or 11 X 7 pan. Bake at 350 degrees for 12 minutes. Melt 3 tablespoons butter, add brown sugar, 1 Tbs. water and lemon juice. Bring to boiling, stirring constantly. Remove from heat, stir in almonds and vanilla. Spread over crust.
Bake at 350 degrees for 15 minutes more.
Cool 10 minutes. Cut while warm into bars.
Can also double recipe and bake in a large jelly roll pan 10 X 15
CHOCOLATE CHIP TREASURE COOKIES
1 1/2 cups Graham Cracker Crumbs
1/2 cup All Purpose Flour
2 tsp Baking Powder
1 can Eagle Brand Milk
1 stick Butter-softened
1 1/3 cups Coconut
2 cups semi-sweet Chocolate Chips-I use Special Dark
1 cup chopped Walnuts
Preheat oven 375.
In medium bowl combine graham cracker crumbs, flour and baking powder.
In large bowl beat Eagle Brand milk and butter till smooth.
Add crumb mixture, mix well.
Stir in coconut, chocolate chips and nuts.
Drop by tablespoonfuls on cookie sheet. Bake 9-10 minutes. Cool.
These cookies are very easy and delicious
From: chattie (Pam)
CORNMEAL COOKIES Blabberfingerz
Ingredients:
3/4 cup butter or margarine
3/4 cup sugar
1 egg
1 1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoom salt
1 teaspoon vanilla
Mix all ingredients.
Bake 325 for about 15 minutes.
"Keep an eye on them as I'm not sure about time or temperature actually."
Double Peanut Butter Cup Cookies Lithographer
Ingredients:
DOUGH:
3/4 cup chunky peanut butter
1/2 cup butter (softened)
1 cup light brown sugar packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1-1/2 teaspoons vanilla
1-1/4 cups all-purpose flour
2 cups quartered miniature peanut butter cups.
TOPPING:
1/3 cup milk chocolate chips (or more if you like)
Beat peanut butter and butter at medium speed until well blended. Beat in sugar, baking soda and baking powder until well blended. Beat in egg and vanilla. Beat in flour at low speed just until combined. Stir in peanut butter cups with wooden spoon. Cover and refrigerate 1 hour.
Preheat oven to 375 degrees. Make 1-1/2 inch dough balls and put on ungreased cookie sheet. Push dough balls down making them somewhat flat. Bake 10 minutes or until lightly browned.
Cool completely on wire racks.
Place chocolate in dish and microwave 1 minute or until melted. Put chocolate into a zip lock bag and cut off a small corner of bag. Pipe chocolate onto cookies. Let stand until chocolate is set.
"I'm a big fan of dark chocolate so I would use that instead of the milk chocolate. Enjoy. "
GINGERBREAD BISCOTTI
Ingredients:
1 cup almonds, blanched
3/4 cup sugar
1/4 lb butter
1/2 cup dark molasses
1/4 cup fresh ginger, minced
3 eggs
3 cups flours
1/2 tablespoons baking powder
1 tablespoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
1/2 teaspoon allspice, ground
Place almonds in a 8 to 9 inch square pan.
Bake in a 350 F. oven until golden, 10 to 15 minutes.
Let cool, coarsely chop, and set aside.
In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth.
Add eggs, 1 at a time, beating after each addition.
In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds.
Add to egg mixture; stir to blend.
On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet.
Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; SWITCH POSITIONS OF PANS HALFWAY THROUGH BAKING.
Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices.
On baking sheets, arrange slices close together with a cut side down.
Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; SWITCH POSITIONS OF PANS HALFWAY THROUGH BAKING. Transfer biscotti to racks and let cool completely.
From: vedawhee
ICE BOX COOKIES
Ingredients:
2 c. butter
1 c. sugar
1 c. br. sugar
3 eggs - slightly beaten
5 1/2 c. flour
1 teas. soda
1 1/2 c. chopped walnuts
Mix all together.
Make into small loaves and roll into wax paper, so rounded loaves.
Put in fridge, over night.
Slice and bake at 375-degrees for 5 - 7 minutes.
From: Mitzi
KRINGLE CUTOUTS Drew2
Ingredients:
2/3 cup butter flavor Crisco�
3/4 cup sugar
1 tablespoon plus 1 teaspoon milk
1 teaspoon vanilla
1 egg
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Cream butter flavor Crisco�, sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg. Combine flour, baking powder and salt and mix into creamed mixture. Cover and refrigerate several hours or overnight.
Heat oven to 375.
Roll half the dough at a time to about 1/8 inch thick on floured surface (I roll mine a tad thicker). Cut in desired shapes. Place 2" apart on ungreased baking sheet. Sprinkle with colored sugar and decors or leave plain to frost when cool
Bake at 375 degrees for 7-9 minutes. Cool slightly. Remove to cooking rack.
Hint from the recipe: floured pastry cloth and rolling pin cover make rolling out dough easier (that is what I do).
Makes 3 dozen depending on size and shape
"I have had great luck with this recipe for roll out cookies. In fact plan to make some next week for Halloween cutouts for my husbands work and to take to my daughter in college. Hope you have good luck. "
MELTING MOMENT COOKIES
Ingredients:
1 cup unsifted flour
1/2 cup corn starch
1/2 cup confectioners sugar
3/4 cup butter
1 teaspoon vanilla
1. In bowl, stir together first three ingredients.
2. In large bowl with mixer at medium speed, beat butter until smooth.
Beat in flour mixture and vanilla until well blended.
Refrigerate, covered, 1 hour.
3. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet;
flatten with lightly floured fork.
4. Bake in 375 degree oven 10-12 minutes or until edges are lightly browned.
Makes 2 dozen.
From: oceantown
OATMEAL COOKIES Blabberfingerz
Ingredients:
1cup flour plus 1/4 cup
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening or butter
1 egg
1/2 teaspoon vanilla
3/4 cup rolled oats
1/4 cup chopped walnuts (optional)
Mix all ingredients together and drop by spoonfuls onto cookie sheet.
Bake 350 degrees 12-15 minutes.
Keep an eye on them and remove them while the center is still soft.
ORANGE MACADAMIA BISCOTTI
Ingredients:
3/4 cups macadamia nuts
1 stick butter, softened
3/4 cups sugar
2 eggs, beaten
2/3 cups fresh orange juice
2 tablespoons orange rind, minced zest
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons baking powder
3 cups flour, white-wheat
Preheat oven to 325�
Coarsely chop nuts and toast lightly in a nonstick pan; set aside.
In a large bowl, cream softened butter and sugar.
Add eggs and combine well.
Stir in orange juice and zest until smooth.
Combine dry ingredients and add to orange mixture.
Stir until almost all the flour is absorbed.
Add nuts and complete stirring. DOUGH WILL BE STICKY.
Generously flour a working surface.
Scrape dough onto surface and dust top with flour to prevent it from sticking to your hands.
Pat it into a round and divide in 2. The dough is very soft.
Working carefully, place one piece onto an ungreased baking sheet and pinch and pat it into a log the length of the baking sheet.
Slightly flatten the log.
Repeat same shaping with the other half of dough.
TIP: BOTH SHOULD FIT ON ONE COOKIE SHEET.
Bake for 20 minutes or until edges begin to turn golden.
Remove from oven and let stand on pan for 5 minutes.
Carefully remove to a cutting board and slice the logs into 3/4-inch slices at a 45-degree angle.
Place the slices cut side down onto the same baking sheet.
Return to the oven for 10 minutes to toast.
Remove and flip the slices.
Return to oven or 10 minutes.
Turn the oven off and leave the biscotti in the oven for 15 to 20 minutes more to dry.
Remove to a cooling rack.
From: photodonna
PEANUTTY CEREAL BARS
1 cup corn syrup
1/2 cup sugar
1/2 cup packed brown sugar
1 cup peanut butter
6 cups cornflakes
1 cup coarsely chopped salted peanuts
1 7-ounce bar milk chocolate, melted (Hershey bar)
1/2 cup semisweet chocolate chips (optional)
1 teaspoon shortening (optional)
1. In a 3 quart saucepan, combine the corn syrup, sugar and brown sugar. Bring just to a boil over medium heat, stirring frequently.
2. Remove from heat and stir in the peanut butter till smooth. Stir in the corn flakes and peanuts till coated.
3. Turn into a greased 13x9x2 inch pan and press firmly and evenly into bottom of pan***
4. Spread with melted milk chocolate bar. Cool thoroughly. Cut into bars to serve. If you like, melt together the chocolate chips nd shortening to drizzle over the bars. Makes 48
***For easier cutting, line pan with foil and grease the foil. Using the foil lift mixture out of pan, then cut into bars. If necessary, place pan of cooled bars in fridge for a few minutes to let chocolate set up.
Another tip, you may want to use a larger saucepan so it is easier to mix the cereal and peanuts into the mixture.
Enjoy
From: Drew
PUMPKIN COOKIES 2 Diamond 2
Ingredients:
1/2 Cup Butter or Margarine
1 1/2 Cups Sugar
1 Egg
1 Cup Cooked or Canned Pumpkin
1 Teaspoon Vanilla
2 1/2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
1/2 Cup Diced Roasted Almonds
1 Cup Morsels Chocolate Chips (I use the miniature Morsels)
Cream butter & sugar together until light & fluffy. Beat in egg, pumpkin & vanilla. Mix & SIFT flour, baking powder, baking soda, salt, nutmeg & cinnamon. Add to creamed mixture. Mix well. Add almonds & chocolate morsels. Mix thoroughly.
Drop by teaspoons onto well-greased cookie sheets.
Bake at 350 degrees for 15 minutes or until lightly browned. Remove from cookie sheets while still warm. Cool on racks.
Makes about 6 dozen cookies.
Regi's Rum Balls regi
Ingredients:
1 large package vanilla wafers
3 Tablespoon bourbon or brandy
1 cup powdered sugar
3 Talespoon Karo� syrup
1/2 cup rum
1 cup ground pecans
2 Tablespoon cocoa
Roll wafers fine between 2 sheets wax paper or process with pecans. Add dry ingredients and mix well. Add rum, bourbon and drip in Karo�. Mix and roll into small balls and roll in granulated sugar.
Store in air-tight container.
"These improve with age."
SEA GULL INN CHRISTMAS MORNING MUFFINS narekkm
Ingredients:
1 cup brown sugar, packed
3/4 tsp baking soda
2 tsp baking powder
2 1/2 cups pure bran
1 1/2 cups rolled oats
1 cup bread flour
1 1/3 cups stone ground whole wheat flour
1/2 tsp cinnamon
1/4 tsp nutmeg
2/3 cup oil
1/2 cup honey
1/4 cup molasses
1 tsp vanilla
4 large eggs
6 oz yogurt
1 cup buttermilk
1/2 cup applesauce
1/4 cup apple cider/juice
1/2 cup diced, dried apples
1/2 cup walnuts
1/2 cup raisins
peel of 1/2 lemon, grated
Blend together brown sugar, salt, soda, powder, bran, oats, flours, cinnamon & nutmeg in a large bowl. In a separate bowl, combine oil, honey, molasses, vanilla, eggs, yogurt, buttermilk, applesauce, cider, apples, walnuts, raisins and lemon peel, and blend well. Blend yogurt mixture into flour mixture until the dry ingredients are moistened. DO NOT OVER MIX.
Refrigerate over night. (Can be kept up to 1 week in the refrigerator)
Bake at 400', 25-30 minutes. Muffins are done when firm and slightly brown around the edges.
"I got this recipe 19 years ago when I stayed at the in Sea Gull Inn Mendocino California. The owner of the B & B was kind enough to share, so I will, too."
SPLIT SECONDS
2/3 cup of sugar
� cup margarine or butter, softened
2 teaspoons vanilla
1 egg
2 cups all purpose flour
� teaspoon baking powder
� cup red jelly or preserves
Preheat oven to 350� F
In a large bowl, beat sugar and margarine until light and fluffy.
Add vanilla and egg; beat well.
Lightly spoon flour into measuring cup; level off.
Stir in the flour and baking powder: Blend well.
On lightly floured surface, divide dough into 4 equal parts.
Shape each into a roll 12x3/4 inches:
Place on ungreased cookie sheets.
Using handle of wooden spoon or finger make a depression lengthwise down center of each roll about � inch wide and � inch deep.
Fill each with 2 tablespoons of the jelly.
Bake at 350�F. for 15 to 20 minutes or until light golden brown.
DO NOT OVER BAKE.
Cool slightly; cut diagonally into bars.
Cool on wire racks.
Makes 4 dozen cookies.
From: kalina
ULTIMATE OATMEAL COOKIES
Ingredients
1-1/4 cups (6.25 oz.) unbleached all purpose flour
� tsp baking powder
� tsp baking soda
� tsp salt
1-1/4 cups (3.5 oz) old-fashioned rolled oats
1 cup (4 oz) pecans, toasted and chopped
1 cup (5 oz) dried sour cherries, chopped coarse
4 oz bittersweet chocolate chopped into chunks about size of chocolate chips (about � cup)
12 TBS (1-1/2 sticks) unsalted butter, softened but still cool DON'T SUBSTITUTE MARGARINE!!!
1-1/2 cups (10.5 oz.) packed brown sugar, preferably dark
1 large egg
1 tsp vanilla extract
Preheat oven to 350 degrees.
Line baking sheet with parchment paper.
Whisk flour, baking powder, baking soda and salt in medium bowl.
Stir together oats, pecans, cherries and chocolate.
Beat butter and sugar at medium speed in electric mixer until no sugar lumps remain (about 1 minute).
Add egg and vanilla and beat on medium low speed until fully incorporated (about 30 seconds).
With mixer running at low speed add flour mixture. Mix until just combined (about 30 seconds).
With mixer still running on low, gradually add oat/nut mixture. Mix until just incorporated.
Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
Divide dough into 16 equal pieces (about � cup).
Roll between palms into balls about 2 inches in diameter.
Stagger 8 dough balls on baking sheet about 2-1/2 inches apart.
Gently press each ball to 1-inch thickness.
Bake 12 minutes.
Rotate front to back and continue to bake until cookies are medium brown and edges have begun to set but centers are still soft. 8 to 10 minutes longer.
Cookies will seem underdone and will appear raw, wet and shiny in cracks. DO NOT OVERBAKE.
Cool cookies on baking sheet on wire rack 5 minutes and then transfer to wire rack and cool to room temperature.
Enjoy!
From Cook�s Illustrated May & June 2005
From: mickeyduck
AUSTRIAN HAZELNUT COOKIES
First: toast 1 cup sliced hazelnuts (filberts) for about 20 minutes in oven at 250 degrees.
Cool, remove a few for decoration, and gind the rest.
Ingredients:
Sift 1 cup all purpose flour
1/3 cup sugar in a bowl.
add 3/4 cup ground hazelnuts
and 1/2 cup butter (no substitute) and blend. Sprinkle with a little ice water and 1/4 teaspoon almond extract.
Form into a ball and refrigerate for 1 to 2 hours.
When ready to bake, roll out dough on floured surface to 1/8 inch thick and cut into 2-inch rounds using a scalloped cutter.
Place on ungreased baking sheet and bake at 375 for 7 to 10 minutes ONLY until light light golden.
Have filling and frosting ready as this should be done while they are slightly warm.
Spread filling between two cookies placing bottoms together as for sandwiches.
Spread the top with frosting and sprinkle with chopped hazelnuts.
Yield is 18 sandwich cookies.
Chocolate Butter Filling:
Cream 2 tablespoons butter with 1/3 cup powdered sugar.
Blend in one 1 ounce square melted and cooled chocolate and add 1/4 teasp almond extract. I use bitter sweet chocolate.
Chocolate Frosting:
Cream 1 tablespoon butter with 1/3 cup powdered sugar.
Add 1 egg yolk, one ounce melted and cooled bitter sweet chocolate and 1/2 teasp almond extract.
You may lightly coddle the egg until partially cooked or use egg beaters if you are worried about salmonella. THIS IS AN OLD RECIPE. I simply put the chocolate in warm and it cooks the egg enough and still works.
From adeli
Butter Balls
Ingredients:
1/2 cup soft butter
1/3 cup confectioner sugar
1 tablespoon water
1 teaspoon vanilla
1 1/4 cups flour
dash of salt
1/2 cup chopped walnuts
Cream soft butter and sifted confectioner sugar.
Stir in water and vanilla.
Add flour, salt and chopped nuts, blend well.
Roll in 1" balls.
Place 2 1/2" apart on nongreased cookie sheet.
Bake in slow oven, 300 degrees for 20 minutes.
While still warm roll balls in confectioner sugar.
Makes 2 1/2 dozen.
I usually triple the recipe!
From: Camie
CHOCOLATE DIPPED HAZELNUT CRESCENTS
Ingredients:
2 cups flour
pinch of salt
1 cup unsalted butter, softened
1/4 cup sugar
1 T hazelnut flavored liqueur
1 t vanilla
3 ounces unsweetened chocolate, chopped very finely
1/2 cup hazelnuts toasted and finely chopped
confectioners sugar for dusting
12 ounces unsweetened chocolate, melted for dipping
Preheat oven to 325.
Grease two large
Sift flour and salt into bowl.
In a separate bowl beat butter until creamy, add sugar and beat until fluffy, then beat in hazelnut liqueur and vanilla.
Gently stir in the flour mixture, then the chocolate and hazelnuts.
With floured hands, shape dough into 2 inch crescents.
Place on baking sheets 2 inches apart and bake for 20-25 minutes until the cookies are set and the edges are slightly golden.
DO NOT OVER BAKE!
Remove the cookies and cool completely on wire racks.
Melt the chocolate in a small bowl, in another bowl add confectioner sugar for dipping. USE YOUR FINGERS HERE,
IT'S EASIER!
Roll the cookie in the confectioner sugar, then dip half of the crescent into the melted chocolate, place on baking sheet with wax paper until set.
IF YOU LEAVE YOUR CHOCOLATE ON A DOUBLE BOILER OVER VERY LOW HEAT, YOU WON'T HAVE TO WORRY ABOUT REMELTING IF IT GETS COOL.
From: vedawhee
CRANBERRY BARS
1 � C. flour
1 � C. quick cooking oats
� C. packed brown sugar
1 tsp. finely shredded lemon peel
� tsp. baking soda
� C. margarine or butter (melted)
1 (16 oz.) can whole cranberry sauce
� C. finely chopped pecans or walnuts
In a large bowl, stir together flour, oats, brown sugar, lemon peel and baking soda.
Stir in margarine or butter and mix thoroughly.
Reserve about 1 cup of the flour/oat mixture for the topping.
Pat remaining oat mixture into an ungreased 11 x 7 � inch baking pan.
Bake 350� for 20 minutes.
Carefully spread cranberry sauce on top of baked crust.
Stir nuts into reserved oat mixture. Sprinkle on top of cranberry sauce.
Bake 25 to 30 minutes more until top is golden.
Cool in pan on wire rack.
Cut into bars.
Makes 24
From: kalina
EGGNOG THUMBPRINTS
Ingredients :
2/3 cup butter, softened
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 egg yolks
1 teaspoon vanilla
1-1/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts
1/4 cup butter
1 cup sifted powdered sugar
1 teaspoon rum or 1/4 teaspoon rum extract
1 to 2 teaspoons milk
Ground nutmeg
1. Beat the 2/3 cup butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add granulated sugar and the 1/8 teaspoon nutmeg; beat until combined.
Beat in egg yolks and vanilla.
Beat in as much flour as you can.
Stir in any remaining flour with a wooden spoon. If necessary, cover and chill dough about 1 hour or until easy to handle.
2. Shape into 1-inch balls. Roll balls in egg whites, then in chopped walnuts.
Place 1 inch apart on lightly greased cookie sheets.
Press centers with your thumb.
Bake in a 375 degrees F oven for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.
3. For filling:
Beat the 1/4 cup butter until softened.
Add powdered sugar and beat until fluffy.
Beat in rum or rum extract and enough milk to make of spreading consistency.
Spoon or pipe about 1/2 teaspoon filling into center of each cookie.
Sprinkle with nutmeg.
From: vedawhee
GINGERBREAD BOYS GailW-WA
Ingredients:
1 cup Crisco
1 cup sugar
1/2 teaspoon salt
1 egg
1 cup molasses
2 Tablespoon vinegar
5 cups flour
1 1/2 teaspoon baking soda
1 Tablespoon ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
Thoroughly cream Crisco, sugar and salt. Stir in egg, molasses, and vinegar. Beat well. Sift dry ingredients and stir into molasses mixture. Chill at least 3 hours.
On lightly floured surface, roll to 1/8" thickness. Cut with gingerbread boy cutter.
Place 1" apart on greased cookie sheet. Use red hots or raisins for face and buttons. Bake at 375 degrees for 6 minutes. Cool slightly before removing to rack. When cool, finish decorating with icing. (below)
*******************
DECORATING ICING
1 stick butter or margarine
4 cups confectioner sugar
2 teaspoons vanilla
2 Tablespoons Cream
Cream butter until soft. Add sugar, vanilla and cream. Beat until light and fluffy. Add more cream if necessary to make easy to spread. To add flavoring, omit vanilla and add a few drops of flavor ext. Use a few drops of food color to make different colors.
Yield: 5 dozen
"EASY�have fun!"
"This recipe also works well for your traditional holiday cut out cookies. You can either sprinkle colored sugar on before baking or bake plain and put icing and decorations on after they cool. "
Italian "Peach" Cookies adeli
Ingredients:
2 cups sugar
8 large eggs
2 cups vegetable oil such as cannola (not olive)
8 cups all-purpose flour (you may have to keep adding flour until firm enough to form balls)
2 tablespoons baking powder
1 - 12 ounce jar of good peach preserves
2 tablespoons peach brandy
red food coloring
granulated sugar
Heat oven to 350 degrees.
Lightly grease cookie sheets.
Mix together sugar, eggs and oil. Sift flour and baking powder and add to sugar mixture. Mix well.
Form 1 1/2 inch balls (cookies should be flat where they rest on the cookie sheet) and bake about 10-12 minutes (until lightly browned on the bottom). Do NOT allow these to get brown if possible. They must maintain their lightness in color and substance.
While still warm, take a knife and scoop out a pocket on the flat side of each cookie.
Fill with preserves and spread a small amount on the flat sides as you join 2 cookies together to form the peach. That will help them stick together.
Tint the brandy red with food coloring and dip the peaches creatively to give them a "blush".
Roll the peach immediately in granulated sugar.
You may garnish with leaves made from sugar frosting that you have colored green and formed.
Variation- You may fill the pockets with pastry cream or cooked egg custard, and then seal the two halves together with melted dark chocolate. I prefer using cooked custard as a filling. But if you do, you should serve them the same day they are made
"I had something like this in a small French village years ago and have been looking for a recipe. This is one of two variations I have found. It is beautiful."
LEMON BARS echo1
Ingredients:
1 box angel food cake mix
1 can lemon pie filling
Combine angel food cake mix lemon pie filling, mixing well.
Pour into sprayed 9x13 pan Bake at 350 for 30 minutes when cool sprinkle with powdered sugar
and cut into bars.
"Super easy-Super good!"
MY MOM'S LEMON BARS (No idea where she got this)
Combine and press in an 8 x 10 pan:
1/2 cup powdered sugar
1 cup flour
1 cube butter
Bake at 350 for 20 minutes (until barely starts to turn color) SHOULD STILL BE VERY VERY LIGHT.
Combine:
1 cup sugar
1/2 teasp baking powder
2 to 3 tablespoons fresh squeezed lemon juice
1 teasp grated lemon zest
1/8 cup all purpose white flour
2 eggs
1/4 teasp salt
Pour filling over crust and bake at 350 for about 25 minutes. DO NOT LET THIS GET TOO BROWN.
Sprinkle powdered sugar lightly over when cool.
Cut on diagonal to serve.
From: adeli
OLD-FASHIONED OATMEAL COOKIES
Ingredients:
1 c. raisins
1 c. water
3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 teas. vanilla
2 1/2 c. flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. cloves
2 cups oats
1/2 c. chopped nuts (optional)
Simmer raisins and water over medium heat - until raisins are plump, about 15 minutes.
Drain raisins - reserving the liquid.
Add enough water to reserved liquid to measure 1/2 cup.
Preheat oven to 400.
Mix thoroughly shortening, sugar, eggs, and vanilla.
Stir in reserved liquid.
Blend in remaining ingredients.
Drop by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet.
Bake 8 - 10 minutes or until light brown.
IF USING SELF-RISING FLOUR, OMIT SODA, SALT AND BAKING POWDER.
From: Mitzi
"PEACHES" adeli
INGREDIENTS:
1 cup white sugar
3/4 cup vegetable oil such as Canola
1/2 cup milk
2 eggs
1 teaspoon baking powder
1/2 teaspoon vanilla extract
3 2/3 cups all-purpose flour
1 cup apricot preserves
1/2 cup chopped almonds
3 ounces cream cheese, softened
2 1/2 tablespoons brandy
1/4 teaspoon ground cinnamon
1/4 cup red decorator sugar
1/2 cup white granulated sugar
Preheat oven to 325 degrees.
Combine sugar, oil, milk, eggs, baking powder and vanilla. Blend in enough flour to form a soft dough.
Roll into 1 1/2 inch balls. Flatten bottom of balls and place on ungreased cookie sheets
Bake for about 15 minutes. Cookies will be very light. Do not allow these to brown. Remove to a rack to cool.
Scoop out one side of the cookie. Save the crumbs and combine 1 cup of them with the preserves, almonds, cream cheese, brandy and cinnamon. Mix to blend.
Fill cookies with crumb mixture. Press 2 cookies together to form peach.
Brush lightly with brandy or water and dip one spot in the red sugar for blush and roll entire cookie in white sugar.
PERFECT SUGAR COOKIES hollee
Ingredients:
3/4 cup shortening (part butter or margarine)
1 cup sugar
2 eggs
1/2 teaspoon lemon or vanilla extract
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Mix shortening, sugar, eggs and extract thoroughly. Add baking powder and salt. Blend in flour stirring only long enough to incorporate. Chill dough for at least 1 hour.
Heat oven to 400. Roll dough 1/8" thick on lightly floured board. Cut with 3" cookie cutter. Place on ungreased baking sheet and bake 6 to 8 minutes or until cookies are a delicate golden color.
Makes about 4 dozen cookies
Note: I use all butter and lemon extract. It's important not to over-mix the dough or over bake the cookies. If done correctly, your cookies will be soft and tender.
Perfect Icing:
1 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla or other flavoring (lemon, almond, peppermint, etc.)
1 teaspoon water
Blend sugar, salt and flavoring. Add water to make easy to spread. If desired, tint with a few drops of food coloring. Spread on cookies. Makes icing for 3-5 dozen cookies, depending on size.
Note: I use lemon extract
"I've used this recipe for years from a Betty Crocker Cookbook. It's a very easy recipe and the cookies are wonderful."
Pumpkin Cookies Clementine
Ingredients:
1 cup sugar
1/2 cup shortening
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg
1 cup canned pure pumpkin
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 375. Mix all ingredients together and bake on greased cookie sheet for 8-10 minutes - until fluffy. Makes about 20 cookies.
Cream Cheese Frosting:
2-3 teaspoons soft cream cheese
1 1/2 cup powdered sugar
3-4 teaspoons melted margarine or butter
3 teaspoons lemon juice
"These are so good and moist, great for this time of year."
RUMS BALLS macar1
Ingredients:
2 cups vanilla wafers crumbs
2 tablespoons cocoa
1 cup sifted powdered sugar
1 cup finely chopped pecans
1& 1/2 tablespoon light corn syrup
1/4 cup Rum, Brandy or Whiskey
Mix all ingredients together and roll into a ball. Roll each cookie in powdered sugar.
Store in refrigerator in airtight container.
"I use to make these at a bakery that I worked for the holidays. Enjoy."
Seven Layers of Heaven Lennyldg
Ingredients:
1/2 cup butter, melted
1 cup graham cracker crumbs
1 cup sweetened flaked coconut
1 cu[ semisweet chocolate chips
1 cu[ peanut butter chips
1 - 14 ounce can sweetened condensed milk
1 cup chopped walnuts
Preheat 350 degrees.
Pour melted butter evenly over bottom of 8" square baking pan. Spread the graham cracker crumbs evenly over butter.
Layer with the coconut, chips. Drizzle with the milk over top and sprinkle with the walnuts.
Bake 30 minutes. Cool and cut into bars.
"From Mr. Food and very much like the magic layer cookie bars, but I like the name and they are yummy!"
SPRITZ COOKIES GailW-WA
Ingredients:
1 cup butter
3/4 cup sugar
1 egg
1 teaspoon lemon extract
2 1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Cream shortening until soft. Add sugar gradually, continuing to cream until light and fluffy. Add egg and lemon extract and beat until well combined.
Sift dry ingredients together and add in 3 additions. Beat well after each addition. Chill dough for 10 minutes.
Pack into cookie gun. Press onto ungreased sheets. Sprinkle with colored sugar, if desired.
Bake 8-10 minutes in 400 degree oven
VENETIANS sandye1
Ingredients:
1 - 8 ounce can almond paste*
1 1/2 cups butter -- softened
1 cup granulated sugar
4 eggs, separated
1 teaspoon almond extract
2 cups all-purpose flour, sifted
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
2 drops yellow food coloring
1 - 12 ounce jar apricot preserves
2 squares semisweet chocolate
Grease three 13X9X2-inch pans; line with wax paper; grease again.
Break up almond paste* in a large bowl with a fork. Add butter, sugar, egg yolks and almond extract and beat with electric mixer until light and fluffy 5 minutes. Beat in flour and salt.
Beat egg whites with electric mixer until stiff peaks form in small bowl. With a wooden spoon, stir into almond mixture using a turning motion similar to folding.
Remove 1 1/2 cups batter and add two drops yellow food coloring; spread evenly into a prepared pan. Remove another 1 1/2 cups batter and add the green food coloring; spread evenly into second prepared pan. Add red food coloring to remaining 1 1/2 cups batter and spread into the last prepared pan.
Bake in a moderate oven, 350 degrees for 15 minutes, or just until edges are golden brown. (Note: Cakes will be 1/4-inch thick.) Remove cakes from pans immediately onto large wire racks. Cool thoroughly.
Place green layer on jelly-roll pan. Heat apricot preserves, then strain. Spread 1/2 of the warm preserves over green layer to edges; slide yellow layer on top; spread with remaining apricot preserves; slide pink layer, right side up onto yellow layer.
Cover with plastic wrap; weight down with a large wooden cutting board or heavy plate. Place in refrigerator overnight.
Melt chocolate over hot water, in a small cup or in a double boiler. Spread to edges of cake; let dry 30 minutes. Trim edges off cake. Cut into 1-inch square pieces.
*Note: In place of the Almond Paste, I use Solo's Almond Filling for pastries and cakes.
"Here's another...Before retirement, each year I would organize a cookie exchange at my job. This was the recipe everyone wanted to be sure I would make each year."
"Takes a little time but you will receive many compliments."
Barefoot Contessa Peanut Butter and Jelly Bars mickeyduck
Ingredients:
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar or Splenda
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
Preheat the oven to 350 degrees.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden
CANDY CANE COOKIES
Yield: 25 cookies
1 box sugar cookie mix
1/2 stick butter, melted
1 egg
1/3 cup softened cream cheese
1/2 cup all-purpose flour, plus additional for surface
Red food coloring
1 1/2 teaspoons peppermint extract
24 pieces round peppermint candy
1/4 cup sugar
Preheat oven to 325 degrees F.
In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough.
Separate dough into 2 equal portions and place in 2 different bowls.
Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created.
To second bowl of uncolored dough, add peppermint extract and knead together.
Put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix with the sugar.
On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long.
Roll each rope in the crushed candy cane sugar mix and taking one of each color, form a cane shape.
Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 minutes
Sprinkle with additional candy/sugar mixture.
Put back in oven so additional candy cane/sugar mix will start to melt.
Do NOT allow these to get too brown. They need to stay as white as possible.
Transfer to a rack to cool before serving.
If you wish you can put a simple powdered sugar glaze on these or even dunk in melted chocolate.
Made this last Christmas even though it uses a mix for the cookie itself because I really wanted to see if they were any good. I used the Betty Crocker sugar cookie mix. They were fabulous and such fun.
From: adeli
CHURCH WINDOW COOKIES
1c. chocolate chips
1/2 c. chopped nuts (walnuts or pecans)
2Tbls margarine.
3 c.colored minature marshmallows
1c. powdered sugar.
1 egg.
1teas. vanilla.
Flaked coconut to roll candy in
In top of double boiler, melt choc. chips and margarine over hot water.
Add sugar, egg, vanilla and nutmeats.
Mix well, remove from heat. Cool slightly, add marshmallows.
Shape mixture into a log by rolling on a sheet of waxed paper.
Then roll in coconut.
Wrap in plastic wrap or foil wrap and store in refrigerator.
Slice cookies as needed.
Slice about 1/4" thick or less.
They are non bake. Just slice and serve.
From: Gfrog
DAME MARGARET'S LEMON BARS autumnleaf
Crust:
Ingredients:
2 cups flour
1 cup butter, softened
1/2 cup powdered sugar
Preheat oven to 350 degrees.
Cut the butter into the flour using a pastry cutter or two knives until mixture butter is well distributed and in fine granules. Add the powdered sugar and mix with a spoon. Press into the bottom of a 9 x 12 inch pan. Bake for 20 minutes at 350 degrees or until edges start to brown.
Filling:
2-3 lemons (1/2 cup lemon juice)
2 tbsp. flour
2 cups sugar
1 tsp. baking powder
4 eggs
Juice the lemons and strain to remove pulp and seeds. Add the flour, sugar, baking powder and eggs to the lemon juice. Whip together and pour over the crust. Return to the oven and bake at 350 degrees for 35 minutes.
Cool and cut into bars.
Dust with powdered sugar dust with powdered sugar before serving.
Makes 24-30 squares.
("These are the best lemon bars I've ever had" ).
FLORENTINES
Ingredients:
1 1/4 cup blanched almonds, finely chopped
1/3 cup butter
1/3 cup milk
1/4 cup sugar
2 tablespoons honey
1/2 cup mixed candied fruits & peels, finely chopped
1/4 cup to 1/2 cup all-purpose flour
3/4 cup semi-sweet chocolate chips
2 tablespoons shortening
Preheat oven to 350F.
In a bowl combine almonds, fruits and peels; set aside.
In a medium saucepan combine butter, milk, sugar and honey.
Bring to a full rolling boil, stirring occasionally. Remove from heat.
Stir in almond mixture; stir in 1/4 cup flour (adding more if mixture is too liquid).
Drop by level tablespoonfuls, at least 3 inches apart, onto a greased and floured baking sheet. (PREPARE ONLY 6 COOKIES AT A TIME ON A BAKING SHEET.)
Using back of spoon, spread dough to 3-inch circles.
Bake at 350-degrees for 8-10 minutes.
Remove from oven and let stand 1 minute on baking sheet.
Carefully remove with spatula to waxed paper. Cool completely.
In a small saucepan melt chocolate pieces and shortening over low heat.
When cookies are cooled, evenly spread bottom of each cookie with about 1 teaspoon of the chocolate mixture.
When chocolate is almost set, draw wavy lines through it with tines of a fork.
From: vedawhee
GOLDEN CROWN SmokieBear
Ingredients:
1 Cup milk, scalded
1/2 cup shortening (I use butter)
1/2 cup sugar
1 teaspoon salt
1 large cake or 3 packages dry yeast
2 well beaten eggs
4 1/2 cups all purpose flour
Combine, milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in this mixture. Add eggs. Add flour, mix to soft dough. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, cover with damp cloth.
Let rise in warm place until double. Punch down, cover, and let rest 10 minutes. Shape dough in balls about the size of a golf ball. Roll each in melted butter and then in sugar nut mixture (recipe follows). Arrange in well greased tube pan. Sprinkle with remaining sugar nut mixture. Cover, let rise until double. Bake in 350 oven for 40 minutes. Makes 1 Crown.
Sugar nut mixture: 3/4 cup sugar, 1 teaspoon cinnamon, 1/2cup finely chopped walnuts.
"This has been a family favorite for well over 50 years. Thanksgiving and Christmas dinner (or any special dinner) would not be complete with this. It is similar to what some may know as monkey bread, but is different."
"Note: Since I am single, I bake these in pie pans and make just one layer. Depending on how large I make the balls, I can get 3 or 4 pans. I freeze them so I always have them on hand."
ITALIAN PIGNOLI COOKIES
Ingredients:
1/2 cup sugar 8 ounces of almond paste
2 egg whited, lightly beaten
Pignoli nuts (pine nuts)
1/2 cup confectioners sugar
1/4 cup flour
1/8 teaspoon salt
Sift together confectioners sugar,flour and salt.
Set aside.
Break up almond paste .
Add egg whites and beat until smooth.
Stir in dry ingredients.
Drop rounded teaspoon of dough two inches apart on lightly greased cookie sheet.
Cover top of each cookie with pignoli nuts.
COOKIES SPREAD WHEN BAKING, SO USE PLENTY OF NUTS.
Bake at 300 degrees for about 20 minutes, or until bottoms are slightly golden.
From: Camie
LEMON MERINGUE BARS
Makes 12
2 sticks (16 TBS) unsalted butter, softened
1-3/4 cups plus 2 TBS all purpose flour
� cup plus 3 TBS powdered sugar
2 TBS plus 1 tsp freshly grated lemon zest
1/4 tsp coarse salt
6 large eggs plus 4 large egg whites
2-1/4 cups plus 2 TBS granulated sugar
� cup plus 3 TBS fresh lemon juice
Make crust:
Put butter, flour, powdered sugar, 2 tsp lemon zest and salt in the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium speed until well blended.
Transfer mixture to a 9x13 inch rimmed baking sheet.
Press batter evenly into baking sheet.
Chill in freezer 10 minutes.
Baked at 350 degrees until golden, 20 to 22 minutes. Let cool completely on a wire rack.
Make filling:
Whisk together whole eggs, 1-3/4 cups plus 2 TBS granulated sugar, the lemon juice and 1 TBS plus 2 tsp. lemon zest.
Pour over crust.
Bake until filling is set, 18 to 20 minutes.
Let cool completely on a wire rack.
Keep oven at 350 degrees.
Make meringue topping:
Put egg whites and � cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment.
Beat on medium-high speed until stiff peaks form.
Using an offset spatula or the back of a spoon, spread meringue over filling swirling to create soft peaks.
Bake until meringue begins to brown 8 to 10 minutes.
Let cool completely.
Cut into bars.
Bars can be refrigerated in an airtight container, up to 1 day (if they last that long).
From Martha StewarT Living Cookie of The MonthPreheat oven to 350 degrees.
From: mickeyduck
NEAPOLITAN COOKIES GAILW-WA
Ingredients:
2 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
5 drops red food color
1/2 cup finely chopped walnuts
1 ounce melted unsweetened chocolate (cooled to room temp.)
Sift together first 3 ingredients; set aside.
In med. bowl, beat margarine for 30 seconds; add sugar and beat until fluffy. Add egg and vanilla and beat until combined. Slowly add flour mixture and beat about 3 minutes until well combined.
Line 9"x5"x3" loaf pan with waxed paper allowing ends to hang over sides; set aside.
Divide dough into three portions. To one portion stir in almond ext. and red food coloring. Pat evenly into pan. To one portion stir in chopped nuts and pat evenly over pink dough. To remaining dough, stir in melted chocolate. Pat evenly over nut dough.
Cover and CHILL at least 4 HOURS or until dough is firm enough to slice. Lift wax paper to remove chilled dough from pan. Remove paper. Cut dough in half lengthwise then slice each half crosswise in 1/8" - 1/4" slices. Arrange slices 1" apart on ungreased cookie sheet.
Bake at 350 degrees for 10 - 12 minutes or until edges are firm and light brown.
Cool on sheet for 1 minute; then remove to racks to cool.
Makes 36-40 cookies.
"These taste wonderful and best of all...they are easy and pretty! "
ORANGE BALLS marcar1
Ingredients:
1 - 12 ounce package of vanilla wafers
1 cup pecan pieces
1 - 6 ounce can frozen orange juice concentrate, thawed and undiluted
1 - 16 ounce box of powdered sugar
1/2 cup butter or margarine, melted
2 cups flaked coconut
Process vanilla wafers in food processor until a fine crumb set aside. Add pecans pieces to food processor until fine. Combine crumbs, ground pecans, powdered sugar, orange juice concentrate, and butter in a large bowl, stir until blended. Divide mixture in half. Cover portion with plastic wrap, and set aside.
Shape remaining portion into 1-inch balls, and roll in coconut. (Orange balls will dry out quickly: roll immediately after shaping.) Repeat procedure with remaining portion.
Makes 7 dozen.
Store in airtight container. Keep in refrigerated.
"I use to make these at a bakery that I worked for the holidays. Enjoy."
PEANUT BUTTER AND JELLY COOKIES
Makes: 4 1/2 - 5 dozen
1 cup shortening -- preferably butter flavored
1 cup peanut butter
1 teaspoon pure vanilla
2/3 cup firmly packed brown sugar
1/3 cup sugar (I use Splenda/Sugar blend)
2 large eggs
2 cups all-purpose flour
1 cup jelly any flavor but at Christmas a red or green flavor is nice.
Preheat oven to 350 degrees
Combine shortening, peanut butter and vanilla -- this will be thick so a mixer will help.
Mix until well blended and smooth.
Add brown sugar and granulated sugar and mix thoroughly.
Add flour.
Mix only until dough begins to form a ball.
Spoon 1/2 tablesppon dough (in ball form) and place on ungreased cookie sheet at least 1 1/2 inches apart.
Press spoon or thumb into center of each balll.
Fill well with 1/2 teaspoon jelly.
Bake until lightly browned and firm (approximately 10 minutes). Wait until cool to serve. Serve with milk or coffee. Yummy!
From: SuzieQ
PINE NUT COOKIES - Old family recipe
Ingredients:
Sift and set aside
1/2 cup sugar
1/2 cup powdered sugar
1/4 cup all purpose flour
1/8 tsp salt
Break into small pieces in a bowl a soft 8 oz roll of almond paste. (available in baking aisle of most grocers)
Add: 2 egg whites to almond paste and beat with an electric mixer until well blended and smooth.
With a wooden spoon, combine flour mixture with almond paste mixture.
With hands, form one inch balls of dough and place them 2 inches apart on prepared cookie sheets (greased parchment paper). Lightly press several pine nuts into the top of each cookie. You will use a 3 ounce jar or pkg.
Bake at 300 degrees for 20 to 25 minutes until light brown. Keep very very light. Cool on racks.
This makes a chewy cookie. Very Italian.
From: adeli
RASPBERRY SNOW BARS
Ingredients:
3/4 cup crisco 1 1/2 cups flour
1/4 cup sugar 1 cup red raspberry jam (seedless)
1/4 tsp. salt 1/2 cup flaked coconut
1/4 tsp. almond ext. 1/2 cup sugar
2 eggs separated
Preheat oven to 350 degrees
Cream CRISCO, SALT, and 1/4 cup SUGAR until fluffy.
Blend in ALMOND EXTRACT and EGG YOLKS.
Mix in FLOUR.
Pat dough into ungreased 9X13 pan.
Bake 15 minutes.
Spread hot crust with JAM, top with COCONUT.
Beat EGG WHITES until foamy, gradually beat in 1/2 cup SUGAR until stiff peaks form.
Spread over coconut and bake for 25 minutes.
Cool completely.
Cut into 2 dozen bars.
From: becksgirl
RUSSIAN TEACAKES luv2bake
Ingredients:
1 cup butter (2 sticks)
1/2 cup confectioners sugar, plus some for coating cookies
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup chopped pecans
Cream butter and the 1/2 cup sugar, add vanilla. Mix flour and salt together and add to the butter mixture.
Roll into 1-inch balls and place on ungreased cookie sheet.
Bake 400 degrees for approx 10 minutes. Bake until set not brown! Remove from oven and roll into the some extra confectioners sugar while still warm.
"One of our favorite Christmas cookies, easy and delicious!"
SHORTBREAD
4 CUPS OF FLOUR
1 CUP OF RICE FLOUR (I BUY GOYA)
1 LB. BUTTER
1 CUP OF SUGAR
1) MELT BUTTER. ADD SUGAR AND MIX WELL.
2) SLOWLY ADD 2 FLOURS A LITTLE AT A TIME UNTIL ALL GONE.
3) USE HANDS AND CRUMBLE THE MIXTURE TOGETHER.
4) KNEAD WELL.
5) PLACE ON A COOKIE SHEET AND SMOOTH. FORK THE CORNERS.
6) BAKE AT 350 DEGREES FOR 30 MINUTES.
7) CUT INTO PIECES RIGHT AWAY.
8) KEEP IN SEALED CONTAINER.
From: QVCdebt
STRUFOLI
Ingredients:
2-1/2 cups flour
4 large eggs
1 egg yolk
1/4 cup vegetable oil
1/2 tablespoons granulated sugar
1/8 teaspoon salt
1/2 teaspoon grated lemon zest
2 cups vegetable oil
1-1/2 cups honey
1 teaspoon grated orange peel
Put flour on a board and make a well in the center.
Add eggs, egg yolk, oil, sugar, salt, and lemon peel.
Mix and work dough well.
Shape dough into very small balls about the size of marbles, and fry in 2 cups of hot oil until golden. FRY ONLY A FEW AT A TIME.
While dough is frying, melt honey in saucepan and add orange peel.
When balls are done drop them in the honey and orange peel mixture and remove with a strainer spoon.
Pile on a serving dish into a conical mound.
Cool.
Top powdered sugar or leave plain.
From: vedawhee
WAND (ITALIAN BOWTIE PASTRY) vedawhee
Ingredients
2 1/4 cups all-purpose flour
2 tablespoons white sugar
1 pinch salt
1 egg
1 teaspoon vanilla extract
2 tablespoons butter, melted
3 tablespoons sherry (this can be omitted)
1 cup vegetable oil for frying
1/3 cup confectioners' sugar for decoration
In a medium bowl, stir together the flour, salt, and sugar. Add the egg, butter and vanilla, mix until dough becomes stiff. Stir in the sherry 1 tablespoon at a time until dough is workable and smooth. Cover and refrigerate for about 2 hours.
On a lightly floured surface, roll the dough out to 1/8 inch thickness (thin is good!). Cut into long narrow strips, and tie into loose knots, do not pull tight. Heat cooking oil to 375. Oil should be about 1 1/2 to 2 inches deep. Fry ties in hot oil for about 2 minutes, until they puff up and turn golden brown. Drain on a brown paper bag or on paper towels. Dust with confectioners sugar while still warm.
If making double batches, work with small sections of the dough to roll out. Always keep the extra part in the refrigerator.
"We've been making this cookie in our family for years. Traditionally it's a wedding pastry, but we always make it during the holidays. We usually double or triple the batch, because it's so darn good. Best to make this with a buddy, so one can be rolling and one can be frying."
"Enjoy!"
Almond Joy Fudge by Jensa
2 - 12 ounce packages semisweet choc chips.
2 -14 ounce cans sweetened condensed milk.
2 t.easpoons vanilla extract.
2 cups or 16 pieces mini Almond Joy candy bars, cut into 1/2 pieces from a 1-pound bag.
Butter 8-inch sq. baking pan. Line with enough wax paper to overhang sides.
In pot combine chips & milk, over med heat cook stir constantly, until mix is melted and smooth.
Cool 1 min. Add vanilla. Stir in candy bars.
Spread into pan evenly. Refrigerate until firm at least 2 hours. Use wax paper to remove from pan/cut into squares.
"Simple & delish".
Cashew Macadamia Crunch jerzgirl (lainey )
Ingredients:
2 cups (11.5 ounce package) HERSHEY�S� Milk Chocolate Chips
3/4 cup coarsely chopped salted or unsalted cashews
3/4 cup coarsely chopped salted or unsalted macadamia nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup
Line 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
Cover bottom of prepared pan with chocolate chips.
Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
Increase heat to medium, cook, stirring constantly, until mixture begins to cling together and turns golden brown.
Pour mixture over chocolate chips in pan, spreading evenly. Cool.
Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces.
Store, tightly covered in cool, dry place.
Makes about 1-1/2 pounds
FRIED EGG CANDY
1 package (15 oz) pretzel sticks.
1 package (12 oz) vanilla or white chips.
48 Yellow M&M's
Place pretzels sticks on wax paper in groups of 2 leaving a small space between each.
In a microwave-safe bowl, heat the chips at 70% power until melted, stir till smooth.
Drop by tablespoons over each pair of pretzel sticks.
For the "yolks" place 1 or 2 yellow M&M's in the center of each "egg".
Place in fridge on the waxed paper 5-10 mins till hard.
Kids love to laugh at these "eggs"
From: irishrock
GRAHAM CRACKER CANDY
Ingredients:
1 cup sugar
1/2 cup evaporated milk or whipping cream
1/2 cup butter (no substitutions)
10 large marshmallows
16 graham crackers (crushed)
1 cup chopped nuts
In a medium heavy-bottomed saucepan, boil the sugar, milk and butter for 10 minutes.
Add the marshmallows; (in the same pot) beat with wooden spoon until dissolved.
Add/mix graham cracker crumbs; stir well.
Add the chopped nuts; mix.
Let mixture sit in the saucepan for 10 minutes if too soft (it will harden upon standing), then drop onto greased waxed paper.
If desired shape into small balls (make sure to do this while the mixture is still slightly warm or they will be harder to shape).
Coat with powdered sugar if desired.
These are so good, and so easy to make, they don't take more than 15 minutes to make in total... you won't be able to stop eating them! I usually make two separate batches of these, cause they go too fast. You can sub whipping cream for the evaporated milk, I have done this a few times, and it seems to work just fine. JUST REMEMBER TO LEAVE THE MIXTURE SIT IN THE POT OR BOWL FOR ABOUT 5 MINUTES, THE MIXTURE WILL HARDEN UP.
Delicious!
I got this from Recipezaar and my kids and their friends just can't get enough of these candies.
From: mael
Microwave Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1 tsp butter or margarine
1 cup roasted, salted peanuts
1 tsp vanilla
3/4 tsp baking soda
In a 2 qt glass bowl, blend sugar & syrup.
Microwave on high 6-9 minutes or until syrup turns a light brown color.
Stir in butter, peanuts and vanilla.
Mix well.
Microwave on high for 1 1/2 minutes.
Place bowl on hot pad, as IT WILL BE VERY HOT!!!!
Gently stir in baking soda until light & foamy.
Pour onto a buttered cookie sheet.
Working quickly, cool partially by lifting edges with a spatula so mixture will not stick.
When firm but still warm, turn over.
Pull mixture thin.
When cool, break into small pieces.
Makes 1 pound
From: narekkm
NUTCRACKER SWEET BUTTERCRUNCH
1 sleeve Saltines
1 stick butter or margarine
1/2 cup sugar
2 cups chocolate chips
small can honey-roasted peanuts
Preheat oven at 350 degrees.
Line cookie sheet with foil and cover with layer of saltines as close together as possible.
Melt shortening and sugar on stove until sugar dissolves and boiling.
Pour over crackers to evenly coat. Bake crackers for ten minutes or until lightly brown.
Melt chocolate chips in microwave and spread evenly over crackers like frosting.
Chop the nuts fairly fine and sprinkle over chocolate.
Refrigerate five hours and break into pieces. Keeps well in refrigerator, or freeze.
From: Sunala
VARIATION:
sunala, I make the same thing except I use chopped walnuts. I just call mine krispy chocolate crackers. The honey peanuts does sound good though. Will have to try that!
From: QVCdebt
PECAN DELIGHTS
2 1/4 c packed brown sugar
1 c butter or margarine
1 c light corn syrup
1/8 tsp salt
1 can (14oz) sweetened condensed milk
1 tsp vanilla extract
1 1/2 lbs whole pecans
1 c semisweet chocolate chips
1 c milk chocolate chips
2 tbsp shortening
In a large saucepan, combine the first 4 ingredients.
Cook over medium heat until all the sugar is dissolved.
Gradually add milk and mix well. Continue cooking until candy thermometer reads 248� (firm-ball stage).
Remove from the heat; stir in vanilla until blended.
Fold in the pecans.
Drop by tablespoonsful onto a greased or parchment-lined cookie sheet.
Chill until firm.
Loosen from paper.
Melt chocolate chips and shortening in a microwave safe bowl or double boiler.
Drizzle over each cluster.
Cool.
Yield: about 4 dozen
This candy is delicious! My daughter and I make this every Christmas. I set the candy up on silpat sheets. For some reason the candy sticks like crazy to the parchment paper. My co-workers and family just love this candy. I got the recipe from Taste of Home.
From: mael
RITZ-TWIX BARS
2 ritz crackers that are sandwiched with creamy peanut butter then dipped into chocolate. TASTE LIKE TWIX BARS.
From: Grandma Lillian
TRIXIGIRLS 2 INGREDIENT FUDGE
Ingredients:
18 oz jar creamy Jif
15 or 16 oz container I used chocolate frosting(she used vanilla)
I added 1/2 cup chopped walnuts
In mic safe dish melt frosting and peanut butter, (took me 35 seconds).
Stir to blend well add 1/2 cup chopped walnuts.
Pour into 8x8 pan sprayed with pam, put in fridge till can cut, keep in fridge covered with foil, when firm(several hours) I put them in a couple freezer baggies and keep them in the freezer, can serve right from the freezer, no defrosting necessary.
EASIEST AND BEST FUDGE I EVER HAD OR MADE.
From: doglover3
CARAMEL HEAVENLIES
Ingredients:
12 graham crackers (4 3/4 inches by 2 1/2 inches)
2 cups miniature marshmallows
3/4 cup butter (1 and 1/2 sticks)
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup flaked coconut
1. Line a 15x10-inch baking pan with foil.
Place graham crackers in pan (trim with a sharp knife if needed to fit);
cover with marshmallows.
2. In a saucepan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved.
Remove from the heat; stir in vanilla.
Spoon the sugar mixture over the marshmallows.
Sprinkle with almonds and coconut.
3. Bake at 350 degrees for 8-10 minutes or until browned. Watch closely so it does not burn. Cool completely.
Turn pan upside down onto cutting board and peel off foil from cookies.
Cut into squares following lines of graham crackers, and then cut each square in half diagonally to form triangles.
Yield: 4 dozen.
From: oceantown
CHOCOLATE CHRISTMAS MICE
Take a jar of cherries with the stems still on it.
Drain the cherries.
Take a package of semi sweet or milk choc. morsels and melt them in the microwave.
Lay out some wax paper on a small shallow baking sheet.
Dip the cherry and all the stem in the melted choc except for the very tip of the stem.
You need that to hold on to the cherry.
After you dip the cherry, shake off the excess choc and lay the cherry and stem down on the wax paper.
This makes the mouse body and tail.
Then take a package of Hershey's kisses.
Take the foil paper off the kiss.
Dip the bottom of the kiss just a little in the choc to help it adhere to the cherry.
Turn the kiss on it's side and press it against the cherry. That makes the face and nose of the mouse.
Next take a package of slivered almonds.
Take two slivers out and barely dip the end of one side of the almond in the choc to help it adhere.
Place the two almonds between the cherry and the kiss to make the mouse ears.
Next take a little tube of white cake decorating icing. The small size(about 3 inches long) with the thin point tip.
Put two little eyes on your mouse.
You can make about 10 or so on your small baking sheet.
Then set the pan of mice in the refrigerator for about 5 minutes to allow the chocolate to set up.
Then place them on a Christmas platter.
To eat them you just pick up the mouse from the stem and put the whole mouse in your mouth and bite off the cherry leaving the stem.
The grandchildren, especially the boys, get a kick out of seeing old gramma swallow a mouse. Ewwww!
From: Gfrog
FUDGIE SCOTCH
Ingredients
1 6oz. pkg. chocolate chips
1 6oz. pkg. butterscotch chips
1 can sweetened condensed milk
1 c. chopped nuts (flavor of your choice; I prefer walnuts)
1/2 tsp. vanilla
Melt chocolate and butterscotch chips with sweetened condensed milk in the top of a double boiler over hot -not boiling - water. Stir occasionally until morsels melt and mixture begins to thicken.
Remove from heat;
add chopped nuts and vanilla.
Blend well.
Pour into a buttered pie pan.
Chill and cut.
From: wearepennstate
MAINE CRUNCHIES
Ingredients:
2 cups sugar
3 tbs. cocoa
� lb. (1 stick) margarine
� cup milk
1 tsp. vanilla
� cup peanut butter
3 cups oatmeal (uncooked)
Mix together sugar, cocoa, margarine and milk.
Bring to a boil and boil hard for 60 seconds.
Remove from heat and add vanilla, peanut butter and oatmeal.
Mix well and drop by spoonfuls onto waxed paper.
From: mickeyduck
MICROWAVE PEANUT BRITTLE by GailW-WA
Ingredients:
1 cup sugar
1/2 cup white corn syrup
1 cup roasted peanuts (24 oz. jar will make 4 batches)
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda
Spray Pam in a 1 1/2 QT. glass dish. Then stir together sugar and corn syrup. Microwave on high-4 minutes.
Stir in peanuts. Microwave on high-4 minutes.
Add butter and vanilla. Microwave on high-1 1/2 minutes.
Add baking soda and gently stir until light and foamy. Pour onto greased cookie sheet. Let cool 1 hour and break into pieces.
"This makes great little gifts! Don't try to double the recipe or it won't work, but you can easily make several batches in a short amount of time."
NOTE: My recipe has a note for microwave (high=80% @ 900 watts) Since many of the newer microwaves are more powerful, you will have to adjust accordingly. Be careful when taking this mix in and out of the microwave as it is very hot. Hope you
"ENJOY! "
OH HENRY BARS
Preheat oven to 350
Melt 1 cup peanut butter
I large pkg. choc. chips (milk or semi choc. your choice)
Set aside to cool
In large bowl mix the following in the order given:
6 cups oatmeal
1 1/2 c. brown sugar
3/4 c. corn syrup
1 cup melted butter
4 1/2 teas. vanilla
Mix well and pack down on a cookie sheet (about 1")
Bake 15 min. (until light brown)
Spread chocolate mixture over the bars.
Cool and cut into squares.
From: Mitzi
PEPPERMINT CHOCOLATE STICKS
Ingredients
1/2 cup sugar
2/3 cup water
1/2 t peppermint extract
7 ounces dark chocolate chopped
1/4 cup toasted shredded coconut
lightly oil a large baking sheet. place the sugar and water in a small heavy saucepan and heat gently, stirring until the sugar has dissolved.
bring to a boil and boil rapidly without stirring until the syrup registers 280 on a candy thermometer. remove from heat and add peppermint extract.
pour the mixture onto a greased baking sheet and let set.
break the peppermint mixture into a small bowl and use the end of a rolling pin to crush it into small pieces.
melt chocolate. remove from heat and stir in the mint pieces and the coconut.
lay a 12x10 baking sheet with parchment. spread the chocolate mixture over the paper leaving a border arouund to make a rectangle. let set. when it is firm, cut into long strips.
From: vedawhee
RITZ "MINT GIRL SCOUT COOKIES" CRACKERS jackiem818
Ingredients:
RITZ� Crackers
Mint Chocholate Chips
Peanut Butter
Spread Peanut Butter between the Ritz� Crackers and dip into melted mint chocholate.
"TASTES JUST LIKE GIRL SCOUT COOKIES...NO KIDDING BE CAREFUL!!!! LOL"
TWO TEES' FUDGE
Preheat oven to 375 degrees.
In a 9 x 13 metal pan (DO NOT USE A GLASS DISH), evenly spread 3 cups broken pecan pieces and top w/one stick of Land O Lakes lightly salted butter cut into 6 or 8 slices.
Cook until golden brown, stirring frequently to coat nuts & to keep them from burning.
When they're done, remove pan from oven, pour toasted pecans & ALL OF THE BROWNED BUTTER into a holding dish.
Put the 9 x 13 METAL pan (with the dregs of both butter and pecans left in the pan so you don't have to grease it) into the refrigerator or the freezer.
Turn the oven off! ((G))
FUDGE
3 cups sugar
1 1/2 sticks LOL lightly salted butter, softened to room temperature
1 small can (5 oz.) evaporated milk (Pet or Carnation)
In deep saucepan (3 qt. I think), add sugar, butter & evaporated milk & stir until well blended.
Cook over low/medium heat on top of stove until mixture comes to a boil.
Once it begins to boil, set timer for exactly 5 minutes & reduce heat just enough to keep mixture boiling very lightly.
Stir only enough to keep mixture from scorching. (If you stir too much, the candy will be "grainy".)
When timer goes off, remove from heat and immediately add:
1 package (12 oz.) Hershey's (NOT Nestle's) semi-sweet chocolate chips
1 teaspoon vanilla (I use Nielsen-Massey Madagascar bourbon pure vanilla extract)
1 jar (7 oz.) marshmallow cream (I prefer something other than Kraft's) (see below)
Stir in saucepan until well mixed; then add pecans & the browned butter from the holding dish, & stir again until everything's well incorporated.
Remove 9 x 13 metal pan from refrigerator or freezer & pour fudge into the cold pan. Let cool; cut a piece for yourself and prepare to be absolutely overcome with emotion!!
I mention specific brands in the recipe because I've made it w/different brands, and those named in this recipe are the ones that bring about the taste we all like best. (And don't be one of those who use brands other than what I recommend & then call me to wail: "But it doesn't taste like your fudge!")
NEVER, NEVER, NEVER USE MARGARINE!
COMMENTS: Helpful Hint: this candy will stay fresh & remain moist longer if you cut just one piece at a time rather than slicing up the whole pan at once. If not completely consumed immediately, candy should be covered & refrigerated. Remember: there are lots of pecans & butter in this recipe, and you don't want your fudge getting rancid. NOTE: Buy whatever brand of marshmallow cream you like. I've used Kraft's in a pinch but like the taste I get with other marshmallow creams better ~~ don't know why. My favorite cousin, Marylu, told me she loved the taste of this fudge, but she was tearing up every piece she tried to get out of the pan. Turns out she was using a glass dish, so I suggested she switch to a metal pan. She told me later that that was the ticket: it was perfect! - so THAT'S why I recommend using a metal pan!!
From: narekkm
CARAMEL MATZOH CRUNCH
4 To 6 Unsalted Matzoh Boards
1 Cup Unsalted Margarine
1 Cup Brown Sugar, Packed, Firm
6 Ounces Chocolate Chips
1) Line A Cookie Sheet With Foil And Cover With Waxed Paper.
If Possible, Lightly Spray With Cooking Spray To Prevent Matzoh From Sticking To Paper.
Cover Pan Evenly With Matzoh Boards Using What You Need And Cutting Pieces To Fit Spaces As Evenly As Possible.
2) In A Heavy Saucepan, Combine Margarine And Brown Sugar.
Cook Over Medium Heat For 3 To 5 Minutes Or Until Sugar Has Completely Dissolved.
Remove From Heat And Pour Over Matzoh.
Bake At 375 Degrees For 15 Minutes Or Until Golden Brown And Bubbly.
Check Frequently So Mixture Does Not Burn.
3) Remove From Oven And Sprinkle With Chocolate Chips.
Let Stand For About 5 Minutes.
Spread Chocolate Evenly.
While Still Warm, Cut Into Squares.
Chill In Fridge Until Set.
MAKES 12 TO 14 PIECES, DEPENDING ON SIZE
From: QVCDebt
CHOCOLATE CRACKLE TOPS
Ingredients:
7 ounces bittersweet or unsweetened chocolate chopped into small pieces
7 T. unsalted butter
1/2 cup sugar
3 eggs
1 t. vanilla
1 3/4 cups flour
1/4 cup cocoa powder
1/2 t baking powder
pinch of salt
1 1/2 cup confectioner sugar for coating
Grease two large baking sheets.
In a saucepan over low heat, melt the chocolate and butter until smooth, stiring frequently.
Remove from heat and stir in the sugar until it is dissolved.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla.
Sift flour, cocoa, baking powder and salt into a bowl.
Gradually stir into the choolate mixture, in batches to make a soft dough.
Cover and refrigerate 1 hour at least.
Preheat oven to 325 degrees.
Place the confectioners sugar in bowl.
Using a small sized ice cream scoop (a spoon would work too) scoop the dough into small sized balls and roll between your palms. IF THE DOUGH GETS WARM, PUT EVERYTHING BACK IN FRIDGE TO SET AGAIN.
Drop the balls into the confectioners sugar one at a time and roll until HEAVILY coated.
Remove each ball with a slotted spoon and tap excess sugar off.
Place on baking sheet about 2 inches apart.
Bake for 10-15 minutes until the top feels slightly firm.
Let set for 3-4 minutes before transferring to a wire rack to cool.
From: vedawhee
Good Eats Granola Mickeyduck
Ingredients:
3 cups rolled oats (not quick cooking)
1 cup almonds
1 cup cashews
� cup coconut
� cup plus 2 Tablespoons dark brown sugar
� cup plus 2 Tablespoons good quality maple syrup
� cup vegetable oil
� teaspoons salt
1 cup raisins or craisins.
In a measuring cup mix together maple syrup, vegetable oil and salt. Drizzle over nut and oat mixture and mix well. Add raisins or craisins.
Divide onto two greased cookie sheets and bake in 250-degree oven for 1 hour and 15 minutes stirring every 15 minutes.
"The house smells wonderful as this is crisping in the oven. You may, of course, use whatever mixture of nuts you wish."
"This is delicious with yogurt, on ice cream, with milk or just out of your hand."
MAMA'S PEANUT CLUSTERS
12 oz. peanut butter chips
6 oz. semi-chocolate chips
1 oz. parafin
1 T. creamy peanut butter
Melt these together either in microwave or double boiler. THEN ADD:
3 1/2 C. roasted peanuts
Drop by spoonfuls onto waxed paper. Let set until chocolate is firm - enjoy.
From: Blabberfingers
MOCHA-TOFFEE TRUFFLES
Ingredients :
1/2 cup butter (no substitutes)
1/2 cup semisweet chocolate pieces
1 tablespoon instant coffee crystals
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 4-1/2-ounce package English toffee pieces
4-ounces milk chocolate, melted (optional)
Preheat oven to 350 degree F.
1. Melt the butter and chocolate pieces in a large saucepan over low heat.
Remove from heat.
Stir in coffee crystals; cool 5 minutes.
Stir in the granulated sugar, brown sugar, eggs, and vanilla.
2. Combine flour, cocoa powder, baking powder, and salt in a medium mixing bowl.
Stir into coffee mixture.
Stir in the toffee pieces.
Drop dough by rounded tablespoons 2 inches apart onto a lightly greased cookie sheet.
3. Bake for 10 minutes.
Let cool 1 minute on cookie sheet.
Transfer to wire racks and cool completely.
If desired, drizzle with melted milk chocolate; let stand until chocolate is set.
Makes 30 truffles.
To store, place layers separated by waxed paper in an airtight container; cover.
Store at room temperature up to 1 week or freeze undrizzled truffles up to 3 months.
Thaw, then, if desired, drizzle with melted milk chocolate.
From: vedawhee
OVEN CARAMEL CORN
Ingredients:
3 3/4 qts. popped corn
1 cup brown sugar (packed)
1/2 cup butter ( may use margarine)
1/4 cup light corn syrup
1/2 teas. salt
1/2 teas. baking soda
Heat oven to 200 degrees. Divide popped corn between 2 ungreased baking pans. 13/9's.
In saucepan heat sugar, butter, corn syrup, and salt stirring occasionally, until bubbly around edges.
Continue cooking over medium heat 5 min.
Remove from heat; stir in soda until foamy.
Pour over popped corn, stirring until corn is well coated.
Bake for 1 hour stirring every 15 minutes.
About 15 cups of corn.
From: Mitzi
PRETZEL KISSES
50 or so pretzels that are waffle/square shaped
1 pkg Hershey kisses
M&M's, optional
Place pretzels on teflon cookie sheet in rows.
Top with one kiss.
Bake at 275 degrees 2-3 minutes until the kiss is soft.
Press an M&M (if used) in center of kiss so the kiss fills the ring.
Let cool.
From: itty
SUGARED WALNUTS (Crock pot) oceantown
Ingredients:
1 pound Walnut pieces
1/2 cup Unsalted butter, melted
1/2 cup powdered sugar
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ginger
Preheat crock pot on high for 15 minutes. Once preheated, stir in the walnuts (or pecans) and butter until mixed well. Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on high for 15 minutes. Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours.
Transfer the nuts to a bowl.
In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly.
Let cool before serving.
WHITE CHOCOLATE, CRANBERRY and PISTACIO BARK
Ingredients
1 lb. good white chocolate such as Ghiradelli, chopped
1 cup dried cranberries
1 cup pistachios, shelled
Directions:
In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally.
Stir in cranberries and pistachios
Pour onto foil or buttered parchment lined 12 x 9 glass rectangular shallow baking dish sheet and spread until even.
Refrigerate for at least 1 hour or until hardened. Break into pieces.
Yield: 32 pieces
From: adeli
CARMEL NUT CRUNCH (makes 8 cups)
Ingredients:
1/2 c. corn syrup
1/2 c. brown sugar
1/4 c. margarine
1/2 t. salt
6 c. cheerios
1 c. peanuts
1/2 c. slivered almonds
Heat sugar, margarine and salt in microwave until sugar dissolves (about 3 min.).
Stir in cheerios and nuts until well coated.
Spread in well buttered jelly roll pan.
Bake 15 min. @ 325. Cool 5-7 min.
Loosen with metal spatula. Let stand until firm.
Break into bite size pieces.
From: Vayankee
CREAM DE MENTHE BARS
Ingredients:
1 1/4 cups butter or margarine
1/2 cup unsweetened cocoa powder
3 1/2 cups powdered sugar -- sifted
1 egg -- beaten
1 teaspoon vanilla
2 cups graham cracker crumbs
1/3 cup creme de menthe
1 1/2 cups semi-sweet chocolate chips
For bottom layer:
In saucepan combine 1/2 cup of the butter and the cocoa powder. Heat and stir until well blended.
Remove from heat; add 1/2 cup of the powdered sugar, the egg and vanilla.
Stir in graham cracker crumbs. Mix well.
Press into bottom of an ungreased 13x9x2" baking pan.
For middle layer:
Melt another 1/2 cup of the butter.
In small bowl combine the melted butter and creme de menthe. At low speed of electric mixer beat in the remaining 3 cups powdered sugar until smooth.
Spread over the chocolate layer. Chill 1 hour.
For top layer:
In small saucepan combine the remaining 1/4 cup butter and chocolate pieces. Cook and stir over low heat until melted.
Spread over middle layer.
Chill 1 to 2 hours.
Cut into small squares.
Store in refrigerator.
From: butterflylady
MICROWAVE CARAMEL CORN
3-4 quarts popped popcorn (put in a large grocery bag after it has popped)
1 cup brown sugar
� cup butter
� cup corn syrup
� tsp. salt
� tsp. baking soda
1. Combine all ingredients, except popped corn and soda, in a 4-cup microwave-safe bowl.
2. Bring mixture to a boil and then cook on HIGH for 2 minutes. (Stir once as the butter starts to melt.)
3. Remove from microwave. Add soda and stir well. (A wire whisk works well.)
4. Pour syrup directly onto corn in grocery bag.
5. Hold bag shut and shake well.
6. Put bag in microwave and cook 1-1/2 minutes on HIGH.
7. Remove bag. Shake. Return to microwave and cook 1-1/2 minutes more on HIGH.
8. Pour out onto a cookie sheet to cool.
9. Break into pieces.
From: catsrme
NO OVEN PEANUT BUTTER SQUARES (KRAFT)
1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups NABISCO Graham Cracker Crumbs
1 cup peanut butter
12 squares BAKER'S Semi-Sweet Baking Chocolate
LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
MELT butter in large microwaveable bowl on HIGH 45 sec. until melted. Stir in sugar, crumbs and peanut butter; mix well. Spread mixture into prepared pan.
MELT chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until smooth, stirring after 1 min.
Cool chocolate slightly, then pour over peanut butter mixture in pan.
Cool.
Cut partially through mixture to mark 48 squares.
Refrigerate 1 hour or until set. Lift from pan, using foil handles.
Cut all the way through mixture into squares.
From: doglover3
PEANUT BRITTLE-Candy
(There's no butter in this one, making it light and crunchy)
Ingredients:
1+1/2 cup Raw Peanuts
1/2 cup White Karo Syrup
2 Tbsp Water
1 Tbsp Baking Soda
Boil first 4 ingredients until raw peanuts split.
Boil 2 to 3 minutes longer until syrup forms hard balls in cold water (or with a candy thermometer at 302 degrees).
Total cooking time is about 15 minutes.
REMOVE FROM HEAT!!
QUICKLY add the 1 Tbsp of baking soda to mixture in pan and stir well (mixture will foam up-the brittle gets its golden color from the peanut skins). Pour brittle onto a buttered cookie sheet and spread carefully being sure not to pull the brittle apart.
When brittle is cooled, crack into pieces either with a knife or by hand.
***Note: Using a non-stick pan will greately make the brittle easier to pour out and for easier clean up!
From: MaryA
RITZ CRACKER TREATS Alismom
Ingredients:
Ritz� Crackers
Dipping chocolate
Holiday sprinkles
Dip Ritz crackers in dipping chocolate to completely cover and then sprinkle holiday sprinkles (like the little tree sprinkles, etc.) on them and allow to dry on wax paper.
"The sweet/salty thing...and they look pretty."
TIGER BUTTER Blabberfingers
Ingredients:
1 - package white almond bark
1 1/2 cup crunchy peanut butter
1 - package of chocolate chips
Melt the package white almond bark in the microwave. Then add and let melt 1 1/2 c. crunchy peanut butter into melted almond bark. Spread on a waxed paper lined 9x13 " pan. Melt the package of chocolate chips and drizzle on the bark. Swirl with a knife. Let set.
"This is one of the easiest and best peanut butter fudge recipes I've ever made".
WHITE TRASH
1 jar dry roasted peanuts
1 box corn chex cereal
1 bag pretzels
1 lb white chocolate, melted
Mix first 3 ingredients.
Spread on teflon cookie sheet or buttered cookie sheet.
Melt chocolate & lightly pour over. Let harden (can put in fridge).
Break off pieces to eat.
HERE'S ANOTHER VARIATION:
WHITE TRASH
1-1/4 lbs white chocolate, melted
6 cups Crispix cereal
3 cups cheerios
3 cups broken pretzels
12oz bag M&M's
1 jar roasted peanuts
Mix dry ingredients.
Melt chocolate.
Coat all pieces.
Spread out on buttered cookie sheet.
Cool, break apart.
From: itty
PUMPKIN GINGERBREAD TRIFLE
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding, and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired.
Refrigerate overnight.
Trifle can be layered in a punch bowl.
From: SmokieBear
PUMPKIN ROLL Diamonds 2
Ingredients:
3 Eggs
1 Cup Sugar
2/3 Cup Cooked or Canned Pumpkin
1 Teaspoon Fresh Lemon Juice
3/4 Cup All Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
1 Cup Finely Chopped Walnuts or Pecans
CREAM CHEESE FILLING
1 - 8 Ounce Package Cream Cheese (Softened)
1 Cup SIFTED Confectioners Sugar
1/3 Cup Butter or Margarine (Softened)
1 Teaspoon Vanilla Extract
Additional Confectioners Sugar (Optional)
Grease & flour a 15 by 10 by 1 inch or jellyroll pan. Line with waxed paper. Also grease & flour waxed paper.
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick & lemon-colored. Add pumpkin & lemon juice. Combine flour, cinnamon, baking powder, salt & nutmeg. Fold into the pumpkin mixture.
Spread batter into greased & flour pan. Sprinkle with nuts.
Bake at 375 degrees for 12 to 15 minutes or until it springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper & roll up in towel, starting with the narrow or short end. Cool completely on a wire rack, seam side down.
Meanwhile in a mixing bowl, beat cream cheese, sugar, butter & vanilla until fluffy.
Carefully unroll the cake/roll. Spread filling over the cake to within 1 inch of edges. Roll up again. Cover & chill until serving. Place on cake plate with seam side down. Dust with confectioners sugar if desired.
PUMPKIN SWIRLED CHEESECAKE luv2bake
Ingredients:
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 - 8 ounce packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin (just pumpkin-not pie filling)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees.
Mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9- inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In another bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55-60 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan.
Allow to cool before removing pan rim.
Chill for at least 4 hours before serving.
(ACTUALLY I JUST LOOSEN THE RIM AND WHEN ITS COOLED, PUT THE WHOLE PAN IN THE ICEBOX TO SIT FOR FOUR HOURS.)
Here's a Mr. Food recipe that is so simple (not really holiday, but I couldn't resist sharing it.)
TOUCHDOWN BROWNIES
Use a family size Brownie mix and prepare according to package directions.
In a separate bowl, mix:
1/2 c. chocolate chips
1/2 c. butterscotch chips
1/2 c. coconut
To the brownie mixture, add 1/2 of the chip mixture. Stir and then spread in 9x13" pan (or 7x11".)
Sprinkle the rest of the chip mixture on top. Bake as directed. Yum!
From: Lennyldg
CHOCOLATE BANANA BREAD PUDDING doglover3
Ingredients:
1 - 16 ounce loaf firm white bread
3 firm but ripe bananas
4 large eggs
2 cups half & half or light cream
3/4 cup of sugar
2/3 cup semisweet chocolate chips
Cut bread into 1" pieces. Slice banana into 1/2 " thick chunks.
In large bowl with wire whisk, beat eggs, half & half and sugar until blended. Gently stir in bread, bananas and chocolate chips to combine. Cover and refrigerate bread mixture at least 1 hour occasionally pressing down bread to absorb cream mixture.
Preheat oven to 350 F. Grease 9 " round springform or cake pan (at least 2 inches deep). Spoon mixture into pan (pan will be very full).
Bake bread pudding covered 35 minutes, uncover and bake 45 to 50 minutes longer or till knife inserted in center of pudding comes out clean. Cool pudding slightly on wire rack to serve warm.
"SUBMITTED TO GOODHOUSEKEEPING BY TRISH & TOM BRODOCK"
APPLE WALNUT COBBLER sandye1
Ingredients:
1/2 cup sugar
1/2 teaspoon cinnamon
3/4 cup walnuts -- coarsely chopped
4 cups tart apples -- pared & thinly sliced
1 cup flour -- sifted all purpose
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg -- well beaten
1/2 cup evaporated milk
1/3 cup butter -- melted
Mix 1/2 cup sugar, cinnamon, and 1/2 cup walnuts. Place apples in bottom of a greased 8 1/4 X 1 3/4 inch round baking dish. Sprinkle with the cinnamon mixture. Sift the dry ingredients together. Combine egg, milk and butter; Add dry ingredients all at once and mix until smooth. Pour batter over apples. Sprinkle with the remaining walnuts.
Bake at 325 degrees for about 55 minutes or until done. Serve with ice cream on top.
BLUEBERRY DUMPLINGS luv2bake
Ingredients:
1 cup flour
1 tablespoon sugar, also 1 1/2 cups
1 teaspoon baking powder
pinch salt
1/2 cup (1 stick) softened butter
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream or fresh cream for serving
Stir flour, 1 tablespoon sugar, baking powder and salt together into a bowl. Cut the butter into this mixture using a pastry cutter or fork. Add the milk to form dough. Set dumpling dough aside.
In a large saucepan, combine berries, 1 1/2 cups sugar and water and bring to a boil. Drop dumpling dough into the hot boiling berries by the tablespoonful. Cover pot, reduce heat to low and cook slowly for 20 to 30 minutes. (Do not remove the lid before 20 minutes has passed and do not stir the dumplings!)
Serve warm over ice cream or fresh cream.
"This simple dessert is just wonderful after a day of being outdoors in the cold!"
CRANBERRY APPLE CRISP hollee
Ingredients:
1 - 12 ounce bag fresh cranberries
4 medium apples (peeled, cored and sliced)
1 cup sugar
1/4 cup water
2 teaspoon cinnamon
Topping:
1 stick butter
1 cup sugar (plain or brown)
1 cup oatmeal
1 cup flour
Mix cranberries, apple slices, sugar, water and cinnamon together. Pour fruit mixture into a 9x13 baking dish. Mix the topping ingredients and sprinkle over top of fruit.
Bake at 350 approx 1 hour or until lightly brown.
"Favorite way to serve - warm with a scoop of vanilla ice cream Enjoy!"
MY HUSBAND'S PEAR CLAFOUTI adeli
Ingredients:
3 cups nice pear halves, peaches or cherries
1 1/4 cup milk
1/3 cup sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
Blend all ingredients except fruit and half the sugar in a blender for one minue. Pour 1/4 inch of the batter in a buttered fireproof baking dish that will hold 7 to 8 cups. Set this dish over moderate heat on the stove for a minute or two until a film of batter has set in the bottom of the dish. Remove from the heat.
Set the pears or whatever fruit you have chosen, on top of that set batter. Sprinkle the rest of the sugar on top of the fruit. Pour on the rest of the batter and smooth it.
Place in the middle of the oven and bake for about an hour at 350 degrees. It will be done when it has puffed and browned and a toothpick comes out clean when stuck in the center of it.
If you are using pears, soak them for one hour in 1/4 cup sweet white wine, cognac or kirsh and 1/3 cup sugar. Omit the sugar in the main body of the recipe.
If you are using cherries, substitute liquid from canned cherries for some of the milk in the recipe and if the liquid is sweet, omit the sugar.
If you are using apples, saute them in butter and add 1/4 cup apple brandy and let them sit for 1/2 hour. Also add 1/8 teaspoon cinnamon and 1/3 cup sugar. Omit 1/3 cup sugar in main recipe.
"My husband makes this for me about once a year during the holidays. He uses peeled pears that have been quartered lengthwise. He places them spoke like on the batter. It makes a nice presentation. This is so good served warm with whipped cream."
PEACH JELLO FRUIT DESSERT Barbarainnc
Ingredients:
1 - large package Peach Jello�
1 - 8 ounce cream cheese, softened
1 - 15.5 ounce can fruit cocktail - don't drain
1 - 15.5 ozcan crushed pineapple - don't drain
1 - 8 ounce Cool Whip�, thawed
Dissolve jello with 2 cups boiling water and let it set up. Then beat in cream cheese until smooth and add both fruits, then fold in Cool Whip.
Refrigerate
Arroz con Dulce (Puerto Rican Rice Pudding) Jerzgirl
Ingredients:
3 cups water 6 whole cloves
1 cup water
4 tbsp shredded sweetened coconut
1 tsp salt
1 1-inch piece fresh ginger, peeled and sliced
1 cup short-grain rice
1/2 cup sugar
2 cinnamon sticks
1 14-ounce can coconut milk
1/3 cup dried raisins
ground cinnamon for garnish
In large saucepan, combine the 3 cups water, salt, cinnamon sticks, cloves, and ginger. Bring to a boil. Pour the liquid through a colander into a bowl: discard the spices.
Combine the spiced water with the coconut milk and 1 cup water in a large saucepan. Bring the liquid to a boil. Add the remaining ingredients except the cinnamon. Reduce the heat, cover, and simmer for 20 minutes. Remove the lid from the pan, stir and cook for 15 more minutes, or until the rice is cooked.(All the liquid should be absorbed)
Pour onto a platter and sprinkle with cinnamon.
"Traditionally served at Christmas"
BEST CUSTARD PIE
5 LG BEATEN EGGS
3/4 C SUGAR
1 1/2 TSP VANILLA
4 C HALF AND HALF(QUART)
IF YOU USE 1 C FRUIT(FRESH ONLY)OR WILL BE RUNNY USE ONLY 3 1/2 C OF HALF AND HALF
POUR INTO LG 10'' GLASS PYREX PIE PLATE AND BAKE 450 FOR 10 MINUTES THEN 350 FOR ABOUT 45 TO 55 MINUTES OR TILL A SHARP STEAK KNIFE COMES OUT CLEAN(CAN ADD COCONUT OR FRESH FRUIT TO THIS BEFORE PUTTING IN AND BAKING PAN)
From: doglover3
BREAD PUDDING:CUSTARD TYPE
2 CUPS OF MILK
1/2 CUP OF SUGAR
PINCH OF SALT
2 EGGS
1 TEASPOON OF VANILLA
4 PIECES OF BREAD
1/4 CUP MELTED BUTTER
GREASE A LOAF PAN: CUT BREAD INTO CUBES=SET ASIDE=
MIX MILK, BUTTER AND EGGS AND BEAT GOOD:
ADD SALT , VANILLA AND SUGAR. STIR IN THE BREAD CUBES:
POUR INTO LOAF PAN.
PUT LOAF PAN IN ANOTHER LARGER PAN WITH ABOUT 1 INCH OF WATER.
BAKE AT 350 FOR ABOUT 45 MINUTES.
From: doglover3
CREAMY BANANA TRIFLE doglover3
Ingredients:
1 - 14 ounce can sweetened condensed milk (any brand will do.) just make sure you do not buy evaporated milk.
1 1/2 cups cold water,
1 four serving size instant banana flavored pudding mix,
2 cups (1 pint) Bordens� heavy cream, (which you will use a mixer to whip)
36 vanilla wafers,
3 medium bananas sliced and dip them into lemon juice from concentrate so they do not turn brown.
To assemble:
In a large bowl combine the sweetened condensed milk and the water. Add the pudding mix and beat well. Chill for 5 minutes in the refrigerator.
Whip the heavy cream in a separate bowl.
Then take the pudding mixture out of the fridge and gently fold in the whipped whipping cream.
Use a 2 1/2 quart glass trifle dish and place a bit of the mixture on the bottom then line the bottom and the sides with more vanilla wafers and spoon in the mixture and top with some sliced bananas.
Keep doing this until you end with the pudding mixture on the top and then add a few whole strawberries for garnish and a few vanilla wafers right side up.
Cover and chill for at least 5 hours.
Refrigerate any leftovers.
"This recipe is a little piece of heaven. Hope you enjoy."
"Here is my favorite - posted by luckyone1 (is great and I thank her for posting this one)"
CRUNCHY CARMEL APPLE PIE Drew2
Ingredients:
1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples use golden delicious and fuji apples.
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping
Ingredients for Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
Directions for Crumb Topping:
Stir together brown sugar, flour and rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture.
Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil.
Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.
Cool on a wire rack and enjoy warm or at room temperature.
"This recipe came from some news program (can't remember which one). It is very good. It looks lengthy but is easy. It looks and tastes like you spent hours making the pie."
CRUSTLESS PUMPKIN PIE (Since my family has cut out most sugar we really like the following)
1 can (15oz) solid pack pumpkin
1 can (12 oz) evaporated skim milk
Egg substitute equivalent to to 2 eggs
2 egg whites
Sugar substitute equivalent to 3/4 cup sugar (I use Splenda)
1 teasp ground cinnamon
1/4 teasp ground all spice
1/4 teasp ground ginger
1/8 teasp salt
1/2 cup reduced fat graham cracker crumbs
Cool Whip
In a mixing bowl combine pumpkin, milk, egg substitute, egg whites and sugar substitute...beat until smooth
Add spices and salt...beat until well mixed...
Stir in graham cracker crumbs
Pour into a 9" pie plate coated with non stick cook spray.
Bake 325-degrees for 50-55 minutes or until knife inserted near center comes out clean..cool
Garnish with cool whip
Store in refrigerator
Yield 8 servings
Ser Size 1 slice
From: Goldengirl
Guava Chiffon Pie
Ingredients:
9-inch baked pie shell
1 envelope unflavored gelatin
1/4 cup water
4 eggs separated
1/4 cup lemon juice
3 tablespoons sugar
1 can (6 oz) frozen guava juice, thawed
1/2 teaspoon cream of tartar
1/2 cup sugar
2 cups whipped cream or non dairy whipped topping
Soften gelatin water; set aside.
Beat egg yolks, beat in lemon juice and 2 tablespoons sugar; cook over low heat, stirring constantly, until mixture is thickened. Stir in softened gelatin and remove from heat; cool; stir in guava juice and chill until mixture begins to thicken.
Beat egg whites together with cream of tartar until soft peaks form; gradually add remaining sugar, beating until stiff.
Fold in thickened guava mixture; pour into pie shell and chill until firm, about 3 hours.
Serve with whipped cream or topping.
From: 4kidsnomoney
MOLDED FRENCH CREAM SmokieBear
Ingredients:
1 cup sour cream
1 cup heavy cream
1/4 cup superfine sugar
1 envelope unflavored gelatin
1/4 cup water 1 - 8ounce package cream cheese
1/2 teaspoon vanilla
Brush one 4 cup mold or eight 4 oz. molds lightly with vegetable oil.
Combine sour cream and heavy cream in medium saucepan. Beat in the sugar, place the pan over very low heat to warm. Sprinkle gelatin over water in a cup to soften. Place cup in hot water to soften and liquefy gelatin. Stir this into the warm cream mixture and remove from heat.
Beat the cream cheese until soft. Stir in the cream mixture and vanilla until completely blended.
Pour into prepared mold and refrigerate at least 4 hours.
Unmold and serve with fresh or frozen fruit.
"This tastes like cheesecake."
"Here is my last "favorite". Adeli and Kbd have done such an awesome job, I almost feel guilty adding one more, but it is good. It is from Family Circle 4-79. Enjoy!"
MARSHMALLOW PIE doglover3
Ingredients:
CHOCOLATE COCONUT CRUST:
9 chocolate graham crackers(5" by 2 1/2" each)
1/2 cup sweetened flaked coconut toasted
5 tablespoon butter or margarine
Marshmallow filling:
34 large marshmallows (about 8 ounces)
1/2 cup whole milk
1 1/2 cups heavy cream or whipping cream
1 ounce unsweetened chocolate(grated)
Preheat oven to 375F.
Prepare chocolate coconut crust:
Into food processor with knife blade attached break graham crackers. Add toasted coconut and process till coarse crumbs form.
In 9" pie plate with fork mix crumb mixture and butter. With hand, press mixture into bottom and up side of pie plate.
Bake crust 10 minutes, cool on wire rack.
Prepare marshmallow filling:
In 3 quart saucepan, heat marshmallows and milk over low heat until melted and smooth, stirring constantly. Remove saucepan from heat. Cool marshmallow mixture completely at room temperature about 30 minutes.
When marshmallow mixture is cool, in large bowl with mixer at medium speed, beat cream until stiff peaks form. Stir marshmallow mixture and fold into whipped cream with grated chocolate. Spoon filling into cooled crust.
Refrigerate pie at least 3 hours or overnight until well chilled.
To serve, sprinkle with chocolate shavings over top of pie if you like.
"This was submitted to Good housekeeping by Alice Oglethorpe."
NO FAIL PIE CRUST kbd1225
Ingredients:
1 3/4 cups sifted flour
1 Teaspoon salt
2/3 cup Crisco�
1 Tablespoon vegetable oil
1/3 cup ice water (Put water in a cup with crushed ice and take 1/3 cup from that)
Blend flour, salt, Crisco� and oil with a fork so the mixture looks like little peas. Add 1/3 cup of ice water and keep blending, until completely mixed and the texture is smooth.
Put in waxed paper and put in freezer (may be put in refrigerator if it is going to be used in several hours).
When ready to use, put extra flour on surface before rolling out the dough.
"This recipe is a 'no-fail' recipe."
NO ROLL PASTRY DOUGH kbd1225
Ingredients:
1 1/2 cups pastry or all-purpose flour
1 teaspoon salt
1/2 teaspoons sugar
1/2 cup vegetable cooking oil
2 Tablespoon milk
Sift flour, salt and sugar directly into a pie dish. Mix the oil and milk in a cup, until blended, and pour it over the flour mixture and blend with a fork until no dry flour remains. Press with your fingers to line the dish and the sides as evenly as possible.
Fill and bake accordingly to the recipe for any one-crust pie.
To make a baked shell, pierce all over with a fork and bake at 425-degrees for 15 minutes.
"This is an easy way to make a pie crust for a quiche or a pie that only requires a bottom crust."
NOT YO' MAMA'S BANANA PUDDING RECIPE (COURTESY PAULA DEEN ) doglover3
Ingredients:
2 bags Pepperidge Farm Chessmen cookies (OR VANILLA WAFERS)
6 to 8 bananas, sliced
2 cups milk
1 - 5-ounce box instant French vanilla pudding
1 - 8-ounce package cream cheese, softened (LIGHT)
1 - 14-ounce can sweetened condensed milk
1 - 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve.
("THIS IS SOOOO GOOD")
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Yield: 12 servings
User Rating:
OKINAWAN SWEET POTATO PIE WITH HAUPIA TOPPING 4kidsnomoney
Ingredients:
Crust:
3/4 cup margarine or butter (1-1/2 sticks)
4 Tablespoons sugar
1-1/2 cups flour
1/2 cup nuts, chopped (optional)
Combine sugar, flour and nuts. Cut margarine into flour mixture until texture is sandy. Press lightly into 9x13-inch pan.
Bake at 325 degrees for 20-25 minutes.
Filling:
8 tablespoons butter or margarine, softened
1 cup sugar
2 eggs, beaten
2 cups Okinawan sweet potato, cooked and mashed (the color of the potato is purple inside, beige on the outside)
1/2 cup evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
Beat butter and sugar. Add eggs and mix. Gradually mix in mashed sweet potatoes. Add evaporated milk, vanilla and salt; mix well. Pour onto crust.
Bake at 350 degrees for 30-35 minutes. Cool.
Haupia topping:
1/2 cup sugar
1/2 cup cornstarch 1-1/2 cups water
2 - 12 ounce cans frozen coconut milk thawed
Combine sugar and cornstarch; stir in water and blend well. Stir sugar mixture into coconut milk; cook and stir over low heat until thickened. Cool slightly. Pour coconut-milk mixture (haupia) over pie filling and refrigerate.
" A new favorite that combines the different textures of a light crust, dense sweet potato and smooth haupia. A hands-down winner at any gathering." 
PASSOVER FARFEL PUDDING Shopping Princess
Ingredients
2 cups matzo farfel
1 egg
1 Tablespoon margarine
2 cups hot chicken stock
2 Tablespoon margarine or oil
1/2 Spanish onion finely chopped
3 eggs slightly beaten
1/2 cup green pepper, finely chopped
1 cup celery, finely chopped
1/2 lb. fresh mushrooms, sliced
1 tsp. salt
few gratings fresh pepper
Pour farfel in large skillet, add egg, stir it through and dry over medium heat. Add 1 tbl. margarine, 2 cups chicken stock, cover and cook over low heat until all liquid is absorbed.
Saute`in 2 Tablespoons oil, the onion, green pepper, celery, and add the mushrooms last. Add this to the farfel mixture blending thoroughly. Then add the 3 eggs, salt and pepper.
Pour into a 9x13" pryex dish which has been heated in the oven with 2 Tablespoons margarine.
Bake 350 degrees for one hour.
PUMPKIN PIE WITH PECAN CRUST adeli
Ingredients:
2/3 cup soy flour
1/2 cup pecans, finely ground
1/3 cup whole-grain pastry flour
1/4 cup sugar substitute - Splenda
6 tablespoons chilled butter, cut into 12 pieces
2 tablespoons ice water
1 can (15 ounces) pureed pumpkin
3/4 cup sugar substitute - Splenda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
1 1/4 cups heavy cream
Preheat oven to 425�F.
In a large bowl whisk together soy flour, pecans, pastry flour and sugar substitute. Cut in butter with a pastry blender or two knives until butter pieces are about the size of peas. Add the ice water; stir to combine.
Transfer crust mixture to a 9" pie plate. Press along bottom and sides of pie plate to form a crust. Place in freezer to harden, about 15 minutes.
Cover crust with aluminum foil and bake 15 minutes; remove from oven and take off foil.
Reduce oven to 375�F.
In a bowl, whisk pumpkin, sugar substitute, cinnamon, ginger, cloves, and salt to combine. Mix in eggs, one at a time. Add heavy cream and mix well.
Pour filling into partially baked piecrust. Cover crust edge with aluminum foil. Bake 40 minutes, or until filling is set but still a little jiggly in the middle. Cook on a wire rack.
"Ground pecans, mixed with two kinds of flour, create a tender and flavorful piecrust. This pie tastes like the real thing�with just a fraction of the carbs. Be sure to leave enough time for chilling, which facilitates cutting and serving."
"For the low carb or no sugar eater."
This is an Atkins website recipe and I make it at least once a month in any season because it is really really good. I frequently use ground almond because I buy that cheaply.
PUMPKIN SPICE WHOOPIE PIES
Ingredients:
1 cup canned pumpkin
1/3 cup butter, softened
1 pkg 2-layer-size spice cake mix
2 eggs
� cup milk
Preheat oven to 375. In a large mixing bowl, beat pumpkin and butter with an electric mixer on medium speed until smooth.
Add cake mix, eggs and milk; beat with mixer on low speed until combined, then on medium speed for 1 minute.
Line a cookie sheet with parchment paper or foil (if using foil, it is best to grease it).
Drop batter by heaping tablespoons 3 inches apart onto cookie sheet; keep remaining batter chilled.
Bake 15 minutes or until set and light brown around edges.
Carefully removed from parchment or foil.
Cool on wire rack.
Spread about 2-1/2 TBS Marshmallow spice filling onto flat side of one cookie; top with second cookie.
Makes 15 whoopie pies.
Marshmallow Spice Filling
Combine � cup softened butter and one 8-ounce package softened cream cheese; beat until smooth.
Beat in 2 cups sifted powdered sugar, � of a 7-ounce jar of marshmallow cr�me, 1 tsp. vanilla, and � tsp each ground cinnamon and ground nutmeg.
Makes about 4 cups.
From: Mickey duck
RUM LACED PUMPKIN PIE butterflylady
Ingredients:
3 eggs
1 - 16 ounce can pumpkin
8 ounces sour cream
1 cup brown sugar
1/2 cup heavy cream
2 Tablespoons dark rum (I like to use Captain Morgan's Spiced Rum instead)
1-1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice.
Preheat your oven to 425.
Line a pie pan with your favorite pie crust recipe (I cheat and use Pillsbury All Ready Pie Crust).
In a large bowl, whisk eggs. Whisk in the pumpkin, sour cream, brown sugar, heavy cream, rum and spices, until combined.
Pour into pie crust.
Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake an additional 35-40 minutes, until a knife inserted comes out clean. Cool.
Top with home whipped cream consisting of: 1 cup chilled whipping cream, 1 tbsp confectioner's sugar and 1 tsp of the rum.
STOUFFER'S APPLE WALNUT UPSIDE-DOWN PIE
5 Tbs. butter
1/2 cup brown sugar
3/4 cup chopped walnuts
1 frozen 9" apple pie
To prepare the pie, you will need a 9" pie plate.
Melt butter and add brown sugar, beat to combine. Spread the mixture into the bottom of pie plate.
Sprinkle the chopped walnuts over the mixture.
Take the frozen pie out of the foil pan and place it right in the prepared pan and bake at 375 degrees for 50 to 55 minutes.
As soon as it comes out of the oven, place a serving dish right on top of the pie. I then take a towel and grab both the serving dish and hot pie and quickly turn it over. Wait two minutes and remove the pie pan. If some of the nut mixture sticks to the pie pan, quickly pick it up with a spoon and spread it over the empty spot on the pie. When it cools, no one will notice.
Serve warm garnished with whipped cream or ice cream. This makes a nice addition at Thanksgiving dinners.
From: Trissy
TART
Ingredients:
� lb. butter, softened (2 sticks)
1 C. sugar
1 egg plus an extra yolk (keep the white from this egg to help brown the strips on top)
1 T. vanilla
1 container--16 oz.�of sour cream
� tsp. baking soda
2 tsp. baking powder
Dash of salt
3 C. flour
2 Cans of fruit pie filling (the thick kind)
Both of the cans can be the same fruit or you can make each half of the tart different.
Mix ingredients (except fruit) in order until well mixed. Dough will be thick and sticky. Spread on ungreased pan approx. 11 x 16. Spread evenly. Save 1 � cups of dough to make strips. Make sure dough in center of pan is not thicker than the sides. Spread the dough up the sides of the pan to create edge of crust. Spread pie filling on the crust. Set aside.
To the saved dough, add about 1 tablespoon of milk and enough flour (about � cup) to make the dough stiff enough to roll out and not be sticky. Do not add more milk than that, you can add a tiny bit more, if needed, after you see the texture of the mix. Just add as much milk and additional flour so you can cut strips and they will hold together when you lift them. Too much flour will make the strips tough, not as tender.
Roll out on floured surface into a rectangular shape. Cut the strips with a knife dipped in flour about � inch wide. A pie crimper will cut strips with zig zags on the edges. The strips have to be long enough to fit on top of the fruit from corner of pan to opposite corner. Place strips on top of the fruit all in one direction first and then you can do the opposite direction from corner to corner. Just save enough long strips for the layer on top of the first strips. Press strips to sticky dough on edge of pan.
Beat the extra egg white and brush or use fingers to spread white on top of strips.
Bake 350� for about 1 hour to 1 hour and 15 minutes until the strips are nicely browned. Do not under bake, the center dough might not get done.
From: kalina
I should tell you that this recipe is not fast, but it is delicious. It takes a while to get it ready for the oven. The part that is time consuming is getting the strips ready for the top. I always make it in an 11 x 16 cookie sheet with sides. You can substitute a slightly larger or smaller sheet, but if you go too small, the crust will be too thick and might not be done in the center of pan..
I have been making this since I was about 11 or 12 years old. My mom got the recipe from our neighbor. We lived in S.W. Pennsylvania. She was a Slovakian lady who made this recipe doubled and on a very large sheet. It looks beautiful after it is baked. We simply called it TART.
WALNUT PIE oceantown
Ingredients:
3 eggs
1/4 teaspoon salt
3/4 cup white sugar
2 teaspoons vanilla extract
3/4 cup light corn syrup
1/4 cup butter
1 cup chopped walnuts
1 (9 inch) deep dish pie crust
Preheat oven to 400 degrees.
Beat the eggs in a large bowl. Mix in salt, sugar, vanilla, and syrup. Melt the butter, and add it to the egg mixture, then stir in the nuts. Pour filling into pie shell.
Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees, and continue baking for 35 to 45 minutes.
"This is a yummy dessert. I am allergic to pecans, but the pies always looked so delicious. I finally searched for a walnut pie and found this. Love this recipe."