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Soprano's Fabulous Sugar Cookies (Really!)
- 3/4 Cup butter, softened
- 1 Cup sugar
- 1 egg, 1 egg white
- *1/2 tsp almond extract
- 3 Cups flour
- 1/2 tsp baking powder
Mix butter, sugar, eggs, and almond extract well. Add baking powder, mix. Slowly add the flour, mix well. Shape dough into a roll and place in waxed paper. Wrap well and place in freezer for 1/2 hour to an hour. Pre-heat oven to 350 degrees. Slice dough into 1/4 in slices or roll out and cut with cookie cutters. **Decorate if desired. Bake on cookie sheet in the middle of oven
8-12 min.
*Vanilla extract can be used, but the flavor is so much better with the almond extract.
**I use a small paintbrush to paint my cookies with all natural food coloring before baking.
Unbeatable Sweet Potato Casserole
- 1/2-3/4 Cup Brown Sugar (depending on taste)
- 1/2 Cup butter
- 1/2 Cup pineapple (or orange) juice
- 1/3 Cup maple syrup (may use slightly more)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- At least 5 large sweet potatoes, cut up
(If you use canned sweet potaoes, use less sugar and syrup.)
- 1 can pears (or 1 cup fresh, skinned & sliced)
- 1/4 Cup raisins or dates (optional)
Pre-heat oven to 375 degrees. Mix first 6 ingrediants in saucepan and bring to a boil. Layer sweet potatoes and pears in a shallow baking dish. Sprinkle with raisins or dates. Pour mixture from sacuepan over sweet potatoes. Bake 25-45 min. (Note: Fresh
sweet potatoes may take longer to cook.
Mom's Chocolate Peanut Butter Candy
- 2 Cups graham craker crumbs
- 2 sticks butter, softened
- 1 Cup peanut butter
- 1 (12 oz) bag chocolate chips
Combine graham cracker crumbs, butter, and peanut butter. Spread into the bottom of small muffin tin cups or a shallow baking dish. Using a double boiler, melt the chocolate chips to a creamy consistancy (stir constantly). Pour chocolate over the top of graham mixture. Place in fridge till chocolate is firm. If you used a baking dish, let candy soften slightly before cutting.
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