CHOCOLATE CHIP WITH CANDY CANES
1 c. + 1 tbl. flour 1/2 tsp. soda 1/2 tsp. salt
1/2 c. butter or marg.
6 tbl. gran. sugar
6 tbl. brown sugar
1/2 tsp. vanilla
1/4 tsp. water
1 beaten egg
6z pkg. choc. chips
4 Peppermint candy canes (smashed up)
Sift together flour, soda, salt. Set aside.
Blend butter, sugars, vanilla, water.
Beat in egg.
Add flour mixture; mix well.
Stir in choc. chips, candy canes.
Drop half tsp. on greased cookie sheet.
Bake at 375°F for 10 - 12 min.
50 cookies.
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1 c. + 1 tbl. flour 1/2 tsp. soda 1 3/4 flour
1 tsp. soda
1/2 c. brown sugar
1/2 c. peanut butter
2 tbl. milk
1/2 tsp. salt
1/2 c. sugar
1/2 c. shortening
1 egg
1 tsp. vanilla
Combine all ingredients except kisses.
Mix on lowest speed.
Make into small balls and roll in sugar.
Place on ungreased pan.
Bake at 375° F for 10-12 min.
Immediately press chocolate kiss firmly
into top of each cookie until edges crack.
Thanks Aunt Mary
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CRAISIN OATMEAL WHITE CHOCOLATE COOKIES
2/3 c. marg., soft
2/3 c. brown sugar
2 eggs
1 ½ c. old fashioned oats
1 ½ c. flour
1 tsp. baking soda
½ tsp. salt
6z pkg. craisins
2/3 c. white chocolate chunks or chips
Preheat oven to 375° F.
Using electric mixer, beat marg. and sugar together
in medium bowl until light and fluffy.
Add eggs, mixing well.
Combine oats, flour, soda, and salt in separate bowl.
Add to butter mixture in several additions,
mixing well after each addition.
Stir in craisins and chocolate.
Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake 10-12 min.
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1 c. (2 sticks) butter or margarine, softened
1/2 c. confectioners' sugar
1 tsp vanilla extract
7z jar macadamia nuts (3/4 c. chopped)
2 1/4 c. unsifted all-purpose flour
Additional confectioners' sugar
In large mixing bowl, with wooden spoon,
combine butter, 1/2 cup confectioners' sugar and the vanilla;
stir in macadamia nuts, flour and 1/4 teaspoon salt.
(Or process nuts, butter, confectioners' sugar and vanilla
in food processor until mixture is smooth; add flour and salt;
process just until flour blended.)
Form dough into a ball; wrap in plastic wrap; refrigerate 1 hour.
Preheat oven to 400° F.
Form dough into 1-inch balls.
Place on ungreased baking sheet (cookies do not spread).
If desired, shape some of the balls of dough into crescents:
Roll a ball of dough to a long oval between palms of hands;
place on baking sheet, curving ends to form a crescent.
Bake until set but not brown-about 10 minutes.
While cookies are warm, roll in confectioners' sugar.
When cooled, roll again in sugar.
Store in covered container.
Makes about 4 dozen cookies.
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2 sticks (1 cup) unsalted butter, soft.
6z.(3/4 brick of an 8z)cream cheese
2 1/4 c. flour
Cinnamon sugar: ½ c sugar w/1½ tsp. cinnamon
1/4 c. rasp. or apricot preserves
3/4 c. raisins
½ c. ground walnuts
In large bowl, beat butter and cream cheese
with mixer on medium speed until smooth.
On low speed, gradually add flour,
beating just until dough comes together, 10-15 seconds.
Divide into thirds.
Flatten each into a 6" disk.
Wrap and refrigerate until firm enough to roll out, at least 1 hour.
Heat oven to 350°F.
Line cookie sheets with parchment or waxed paper for easy cleanup.
Working quickly, generously sprinkle work surface and
top of 1 disk dough (keep others refrigerated) with flour.
With a rolling pin, roll into a 14" circle.
Remove and reserve 2 tbl. cinnamon sugar.
Spread circle with 1/4 c. preserves, leaving a 1/4" border,
then sprinkle with 1/3 the remaining cinnamon sugar, and 1/3 the raisins and nuts.
With a pizza wheel or knife, cut circle into 16 wedges.
Roll up from wide end to point; tuck point under.
Sprinkle each rugelach with 1/8 tsp. Reserved cinnamon sugar.
Repeat with remaining dough and filling.
Place 2" apart on prepared cookie sheet.
Bake 18-22 min. until bottoms are light brown and tops golden.
Remove to a wire rack to cool.
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CHOCOLATE COVERED CHERRY COOKIES
1.5 c. flour
½ c. butter
½ c. cocoa
1 c. sugar
1/4 tsp. salt
1 egg
1/4 tsp. baking powder
1.5 tsp. vanilla
1/4 tsp. baking soda
1 10z jar maraschino cherries
1 pkg. (6z) choc. chips
½ c. condensed milk
In a large bowl, stir flour and next 4 ingredients.
In another bowl, beat together butter and sugar on low speed until fluffy.
Add egg & vanilla - beat well.
Gradually add dry ingredients to creamed mixture;
beat until well blended.
Shape dough into ½ balls.
Place on ungreased cookie sheet.
Press down center of dough with thumb.
Drain cherries, reserving juice.
Place cherry in center of each cookie.
In small sauce pan, combine chocolate pieces and condensed milk.
Heat till chocolate pieces are melted.
Stir in 4 tsp. cherry juice.
Spoon about 1 tsp. frosting over each cherry, spreading to cover cherry.
Frosting may be thinned by adding more juice if necessary.
Bake 350° for 10 min.
Makes approx. 38 cookies.
THE BEST XMAS COOKIES IN AUNT T'S COLLECTION.
Thanks Aunt Theresa
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1 pkg. gingerbread mix
1/3 c. lukewarm water
Add water to gingerbread mix.
Blend until smooth. Chill 1-2 hours.
Heat oven to 375°F.
Roll dough 1/8" thick on floured board.
(Use small amount of dough at a time, keeping rest chilled.)
Cut out as men, Santas, or other desired shapes.
Bake 8-10 min.
Decorate with icing, raisins and nuts, if desired.
Makes 18-24 men.
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1 c. butter or marg.
2 c. pecan halves
½ c. sugar
1 egg white
2 tsp. vanilla
1 tbl. water
2 c. flour
3/4-1 c. flaked coconut
1/4 tsp. salt
Heat oven 350°F.
Cream butter, sugar, and vanilla until fluffy.
Blend flour and slat; stir into creamed mixture, blending thoroughly.
If dough is soft, chill until firm enough to shape.
With fingers, shape a rounded teaspoonful of dough around
each pecan half to form 1" balls.
Beat egg white and water with fork.
Dip dough in egg white mixture, then in coconut*.
Bake on lightly greased baking sheet
15-18 min. or until lightly browned.
Makes 5 doz.
*Coconut may be tinted with a few drops of food coloring.
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1 c. butter or marg.
1 tsp. flavoring (almond or vanilla
or 1/4 c. grated almonds
2/3 c. sugar
2 ½ c. flour
3 egg yolks
Heat oven to 400°F.
Mix butter, sugar, egg yolks, and flavoring thoroughly.
Work in flour.
Using 1/4 dough at a time, force dough through cooky press
on ungreased baking sheet in desired shapes.
Bake 7-10 min. until set but not brown.
Makes 6 doz.
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½ c. shortening (part marg.)
½ tsp. vanilla
1 c. brown sugar (packed)
½ tsp. soda
1 egg
1/4 tsp. salt
Mix shortening, sugar, egg, and vanilla thoroughly.
Mix flour, soda, and salt together. Stir in.
Divide in half.
Roll each piece of dough on waxed paper into rectangle about 11x7".
Spread rectangles with date-nut filling.*
Roll up tightly, beginning at wide side. Pinch edge to seal.
Wrap each roll in waxed paper and chill several hours.
Heat oven to 400°F.
Cut in 1/4" slices. Place on lightly greased baking sheet.
Bake about 10 min. or until lightly browned.
*Date-Nut Filling:
Cook 3/4# moist pitted dates, cut-up; 1/3 c. sugar;
1/3 c. water in saucepan until slightly thickened, stirring constantly.
Remove from heat. Cool.
Stir in ½ c. finely chopped nuts.
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CHOCOLATE TOFFEE CARAMEL BARS
1 pkg. Pillsbury Butter Recipe Cake Mix
1/3 c. oil
2 eggs
½ pkg. (1 c.) choc. chips
1 c. vanilla milk chips
3 choc.-covered toffee candy bars, cut in pieces
½ c. butter or marg.
32 vanilla caramels, unwrappped
14z can condensed milk
Heat oven to 350°F. Grease 13x9" pan.
In large bowl, combine cake mix, oil and eggs; blend well.
Stir in choc. chips, vanilla chips, and candy bar pieces.
(Mixture will be thick.)
Press half of mixture in bottom of greased pan.
Bake at 350°F. 10 min.
Meanwhile, in double boiler, combine butter,
caramels and condensed milk in top.
Cook over boiling water until caramels are melted
and mixture is smooth, stirring occasionally.
Slowly pour caramel mixture evenly over partially baked crust.
Top with remaining cake mix mixture.
Bake an additional 25-30 min. or until top
is set and edges are deep golden brown.
Cool 20 min. Run knife around sides of pan to loosen bars.
Cool 40 min. Refrigerate 1 hour. Cut into bars.
Store in refrigerator or freeze. 24 bars.
Thanks to Pillsbury Classic Cookbooks #182
Filling:
Cool.
Bread:
Frosting:
Prepare filling;
Prepare frosting.
On serving day:
Cornmeal mixture:
TURKEY DRESSING
CALIFORNIA BROCCOLI CASSEROLE
RICHIE'S CORN MUFFINS
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2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup Solid Pack Pumpkin
1 egg
2 tsp. vanilla extract
2 cups (12-ounce package) white morsels, divided
2/3 cup chopped macadamia nuts
Combine flour, cinnamon, cloves and baking soda in small bowl.
Beat butter and sugars in large mixer bowl until creamy.
Beat in pumpkin, egg and vanilla until blended;
gradually beat in flour mixture.
Stir in 1½ cups white morsels and nuts.
Spread into greased 15½x10½-inch jelly-roll pan.
Bake in preheated 350º oven for 18 to 22 minutes
or until wooden pick inserted comes out clean.
Cool in pan on wire rack.
Melt remaining morsels in microwave or double boiler.
Drizzle over bars.
Yield: about 3 dozen.
(VERY MOIST AND YUMMY)
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MARSHMALLOW FLUFF FUDGE
Marshmallow fluff
1-1/2 c. sugar
2/3 c. evaporated milk
1/4 c. margarine
1/4 tsp. salt
1/2 c. nuts
1 tsp. vanilla
In saucepan combine:
Sugar, milk, marg., salt.
Bring to a boil. Boil 5 minutes.
Remove from heat.
Add fluff, chocolate chips, nuts and vanilla.
Stir until fluff and chocolate are melted.
Pour into 8" square pan for thick fudge or
9x13" rectangular pan for thinner pieces.
Chill. May be frozen.
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1/2 c. macadamia nuts
12 soft caramels
1 tbl. choc. chips
Heat oven.
Grease cookie sheet.
Arrange 3 mac. nuts on cookie sheet.
Set caramel on top, place in oven 10 min.
or til caramel melts.
Remove & top with 2 choc. chips.
Let stand till melted.
Spread over top & sprinkle
with coarse ground mac nuts.
Refrigerate 30 min. or till cool.
Store in air tight up to 2 weeks.
Makes 12.
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MONKEY BREAD
1 pkg. Bridgeford frozen parkerhouse rolls
3/4 c.butter, melted
Allow frozen dough to thaw to room temperature.
Cut each roll in half.
Dip each dough piece in melted butter.
Arrange pieces in layers in 9" ring mold or bundt pan.
Allow dough to rise until it reaches the top of pan (about 1½-2 hours).
Bake 18-20 min. @375°F.
Turn out of pan immediately to cool.
Variations:
Add: garlic powder, parmesan cheese
or sugar & cinnamon to butter before dipping.
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2 1/2 c. flour
2 c. gran. sugar
1 tbl. pump. spice
1/2 c. veg. oil
1 tsp. bak. soda
1 c. pumpkin
1/2 tsp. salt
1 c. cranberries, chop.
2 eggs
In large bowl, combine flour, pie spice, bak. soda and salt.
In small mixer bowl, beat eggs, beat in sugar, oil and pumpkin.
Pour pumpkin mixture into dry ingredients; stir just until moistened.
Stir in cranberries.
Spoon batter into 2 greased and floured 8x4" loaf pans.
Bake in 350° F oven for 60 min.
Cool for 5-10 min.
Remove from pans.
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SWEDISH COFFEE CAKE
1 loaf Bridgeford bread, thawed
1 1/2 c. marg., soft
1 c. pecans or walnuts
1 c. chopped raisins
1 tbl. cinnamon/sugar
On lightly greased cookie sheet with oiled hands
spread thawed dough forming a 16x12" rectangle.
Spread with 1/2 c. soft marg;
sprinkle with cinnamon/sugar;
chopped pecans, and raisins.
Roll up from long side, jelly roll fashion; pinch edge to seal.
Place on greased cookie sheet to form a circle.
With scissors cut 3/4 of the way through dough at 1" intervals.
Lay cuts over on their sides.
Let rise until doubled.
Meanwhile, preheat oven to 375°F.
Bake 25-30 min.
Drizzle with confectioners' sugar, cream and vanilla mixture.
Decorate with nuts and cherries.
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Filling:
½ c. apricot preserves
½ c. walnuts, chopped
2 tbl. golden raisins
1/4 tsp. allspice
½ loaf frozen bread dough
Confectioners sugar
Milk
Salt
Combine apricot preserves, walnuts, raisins and allspice in small bowl.
Place dough on lightly floured board; punch down.
Knead briefly. Cover and let rest 20 min.
Shape dough into 16" roll.
Press channel down center, flattening dough to 4" width.
Fill channel with apricot filling.
Pinch top and bottom of dough together over filling;
press ends to seal.
Transfer, seam side down, to large greased baking sheet.
Shape into candy cane.
Cover and let rise in warm place,
away from drafts, 45 min. or until double in bulk.
Meanwhile, heat oven to 350°F.
Bake for 20-25 min.
Remove to wire rack to cool.
Whisk together confect. sugar, milk and salt in bowl
until smooth and good spreading consistency.
Spoon into pastry bag or
plastic storage bag with corner snipped off.
When bread is cooled, pipe frosting.
Anchor walnuts with frosting.
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PUMPKIN PIE
1 unbaked 9" crust
1/2 tsp. salt
2 eggs, beaten
1 tsp. cinnamon
16z canned pumpkin
1/2 tsp. ginger
3/4 c. gran. sugar
1/4 tsp. cloves
12z can evap. milk
1/8 tsp. nutmeg
In large bowl, combine eggs, pumpkin, sugar, salt,
cinnamon, ginger, cloves, and evap. milk; pour into crust.
Bake at 425°F on cookie sheet for 15 min.
Reduce heat to 350°F. Bake for 40-50 min.
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3 eggs, slightly beaten
1 c. Karo Syrup
1 c. sugar
2 tbl. marg., melted
1 tsp. vanilla
1 1/2 c. pecans
1 unbaked 9" pastry shell
In large bowl stir together
first 5 ingredients until well blended.
Stir in nuts.
Pour into pastry shell.
Bake in 350°F for 50-55 min.
Cool.
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1 recipe 2 crust pie
1 jar mincemeat
Prepare favorite crust.
Roll out in rectangular shape.
Place on cookie sheet.
Spread with mincemeat.
Cover with another rectangular crust.
Brush with milk and sprinkle with sugar.
Bake in 375°F oven for 30-45 min.
Should be golden brown.
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2 cups fresh cranberries
1\3 cup plus 1\2 cup sugar
1\2 cup walnuts,chopped
1 egg
1\2 cup flour
1\4 cup margarine,melted
1 quart of vanilla ice cream
Preheat oven to 325°F.
Spray 8" pie plate with non-stick spray.
Put cranberries in pie plate.
Sprinkle with 1\3 cup of sugar and nuts.
Beat egg well,adding 1\2 cup of sugar gradually.
Beat until foamy.
Add flour and melted margarine.
Beat until thoroughly blended.
Pour over berries.
Bake for 45 min.
Crust will be golden brown.
Serve warm with ice cream.
Serves 6.
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WHOLE CRANBERRIES
4 c. cranberries
2 c. sugar
1 to 2 c. water
Wash cranberries and place in large saucepan.
Stir in sugar and water.
Boil until cranberries pop
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1 Tbl. lemon juice
2 Tbl. sugar
1 Tbl. cornstarch
1 beaten egg
white grapes
marshmallows
crushed pineapple (drained)
walnuts
whipping cream
Cook until thick:
Pineapple juice, lemon juice,
sugar, cornstarch and egg.
Cool.
Add to fruit.
Whip cream until peaks form.
Add cream and nuts.
Keep refrigerated.
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Sweet Potato Mixture:
4 sweet potatoes or yams, baked
4 eggs
½ tsp. flour
1/4 c. honey
1 c. heavy cream
2 c. milk
1/4 c. cornmeal
4 tbl. butter
1/4 c. brown sugar
1/4 tsp. nutmeg
1/4 tsp. cloves
1 ½ tsp. cinnamon
1 tsp. salt
1 c. water
Place cooked sweet potatoes or yams in food processor and mash.
Meanwhile on stove combine milk, cornmeal, butter and brown sugar.
Cook on medium heat. Add spices and water. Cook until thickened, about 10 min.
In food processor, add eggs, one at a time, flour, cream and honey.
Add cornmeal mixture to sweet potato mixture.
Pour into buttered 2 qt. baking dish.
Bake at 350°F. for 45 min.
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1 pkg. Pepperidge Farms Dressing
1 pound Sausage
1 large onion
2 stalks celery
1 clove garlic
1 bell pepper
Fresh parsley
Salt and pepper
1 tsp. thyme
2 tbl. Worcestershire sauce
1/2 c. parmesan cheese
1 can chicken broth
In large fry pan, fry sausage until brown,
adding onion, celery, and garlic.
Add dressing to pan and soak up oil.
Transfer to large bowl.
Put in seasonings and add broth to moisten breading.
Add hot water, if the one can of broth is not enough.
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2 lbs. frozen green beans.
Cook approximately 15 min.
Drain any water that settled.
Add 1/2 stick of butter.
Sprinkle 1/2 cup of slithered
almonds just
before serving.
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5-6# pork crown roast(12-16 ribs)
1/2 c. cranberry juice cocktail
2 tbl. light corn syrup
2-18 ounce cans sweet potatoes
Cranberry-Apricot Sauce
Gravy
Place roast in shallow roasting pan, bone ends down.
Insert meat thermometer.
Roast at 325°F. till thermometer reads 170°, 3-3 1/2 hours.
Meanwhile, combine cranerry juice and corn syrup,
use to bast roast 4 times druing last hour of roasting.
Drain sweet potatoes; place in a 2-quart casserole.
Pour half cranberry/apricot sauce over potatoes;
reserve reamaining sauce.
Cover; bake along with roast during last 45 min.
to serve roast, place on warm platter, reserving drippings.
Arrange potatoes in crown center and around roast.
Spoon hot reserved Cranberry-Apriocot Sauce over potatoes.
Slice between ribs allowing one rib per person.
Serve with Gravy.
Cranberry-Apricot Sauce:
In saucepan combine 1-8 ounce can whole cranberry sauce,
1/2 c. apricot preserves, 1/4 c. cranberry juice,
1/4 tsp. salt, and 1/4 tsp. cinnamon.
Bring to boiling.
Gravy:
Skim fat from reserved pan drippings;
add enough water to make 2 cups.
In saucepan blend 1 tbl. cold water
into 2 tbl. cornstarch.
Add meat drippings mixture.
Cook and stir till thickened and bubbly.
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3 1/4 c fresh broccoli, cut up
1/4 c chopped pimento
1 c evaporated milk
3 Tbsp grated parmesan
3/4 tsp mixed Italian herbs
1/4 c chopped green onion
3 eggs
1/2 c low fat cottage cheese
3 Tbsp dry sherry
salt and pepper to taste
Preheat oven to 350°F.
Lightly steam broccoli until tender.
Arrange broccoli, green onion,
and pimento in a 2 qt casserole dish coated
with vegetable spray.
In blender, combine eggs, milk, cottage cheese,
parmesan, sherry, herbs, salt, and pepper.
Blend well.
Pour over broccoli mixture.
Bake 35 minutes. Serves 4.
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1 c. flour
1/4 c. sugar
1/4 tsp. salt
1/2 c. melted butter
3/4 c. yellow corn meal
1 egg, slightly beaten
1/2 tsp. baking soda
1 c. cheddar cheese
1 c. sour cream
Preheat oven 375°F.
Stir flour, corn meal,
sugar, baking soda, salt, butter.
In another bowl mix cheese,
sour cream, egg.
Stir flour mixture into moist mixture.
Don't over stir!
Place in 9x13" pan bake 25-30 min. or
in cupcake pan bake 18-20 min.
Should be golden brown.
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