Christmas Balls
1 c butter or margarine, softened
2 tsp vanilla
1/3 c sugar
2 tsp water
2 c sifted flour
2 cup chopped pecans (optional)
Heat oven to 325. In medium bowl cream butter and vanilla; add sugar and cream until light and fluffy. Blend in water. Stir in flour and mix well. Add pecans if desired.
Shape into 1-inch balls. Roll in red or green sugar. Bake on an ungreased cookie sheet for 20 minutes or until firm to the touch. Cool before removing from pan.
Cowboy Cookies
5 c flour
1 tsp baking powder
1 tsp salt
2 tsp baking soda
1 ½ c white sugar
2 c brown sugar
1 bag chocolate chips
1 lb. margarine
4 eggs
1 Tblsp vanilla
4 c oats
Combine all ingredients. Place on greased cookie sheet. Bake at 350 degrees for 10 minutes.
By Vanesa Arce-Long
Chocolate Chip Cookies
1 c sugar
1 c unsalted butter
1 c packed brown sugar
3 eggs
1 Tblsp vanilla
1 tsp baking soda
1 tsp salt
1 c oats
3 c flour
1 package chocolate chips
Preheat oven to 375. Cream together butter and sugars until fluffy. Add all remaining ingredients except flour and chocolate chips; blend well. Stir in flour one cup at a time, and then stir in chocolate chips. Drop cookies by spoonfuls onto ungreased baking sheet. Bake for 8-10 minutes or until top and edges are slightly golden brown (cookies will look slightly under baked). Yield: about 4 dozen
By Holly Beal
Iris Brown’s Freezer Cookies
2 c brown sugar
¾ c butter
3 eggs
3 ½ c flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 c walnuts
Mix sugar and butter. Add eggs. Combine dry ingredients in a separate bowl. Add dry ingredients to dough and mix. Make rolls and slice. Bake at 400 until light brown on edges (about 10-15 min). Can be frozen in rolls for as long as you need. Just pull from freezer and slice. Let thaw while preheating the oven and bake as directed above.
By Shasta Brown
Coconut Pecan Candy Centers
3 c chopped pecans
1 box confectioners’ sugar
1 can flake coconut
1 tsp vanilla
¾ c butter or margarine, melted
1 can sweetened condensed milk
Mix all ingredients well. Let chill 3 hours or overnight. Roll into 3/4-inch balls and dip in chocolate.
Christmas Cups
1 bag chocolate chips
2 Tblsp butter
14 oz sweetened condensed milk
14 oz flaked coconut
½ c walnuts
Combine chocolate chips and butter in saucepan, heat on low until melted. Stir to blend in butter. In a separate bowl, combine condensed milk and coconut; stir until blended. Place 1 tsp of chocolate in bottom of candy paper (or alone), layer on the coconut mixture and top with another dollop of chocolate. Add a walnut and refrigerate until firm. Makes 20-30.
By Vanesa Arce-Long
Pepita Brittle
1 tsp butter or vegetable oil spray for lining the tray
2 c sugar
1 stick butter, salted or unsalted
1/3 c light corn syrup
½ tsp baking soda
2 tsp to 1 ½ Tblsp coarse or flaky sea salt (use less if you’re using salted butter)
1 ½ c raw, unroasted pepitas or 12 oz roasted, salted whole nuts
Line 12x16x1/2 inch baking pan with parchment paper and lightly coat with vegetable spray or butter. Put the sugar, butter, corn syrup and ½ cup plus 2 Tblsp water in a large saucepan; stir together until sugar is wet. Cook over medium-high, watch it carefully because it will foam and you might need to turn it down as it thickens. Once the mixture turns medium golden (about 10 minutes) immediately remove from heat and whisk in baking soda, followed by salt. Switch to wooden or medal spatula and fold in pepitas or nuts.
Quickly pour mixture onto prepared baking pan and spread out before it hardens. The brittle can be stored at room temperature, in an airtight container, for up to two weeks.
By Tori Bateman
Grandma’s Gingersnaps
Cream together:
1 ½ c margarine
2 c sugar
Beat in:
2 eggs
½ c molasses (spray nonstick spray on ½ c first)
Add:
4 c flour
2 tsp baking soda
2 tsp cinnamon
2 tsp cloves
2 tsp ground ginger
Roll into 1 inch balls (if you chill the dough it will be easier). Roll balls in sugar and bake at 350 for 9-12 minutes.
By Jen Hageman
Pam’s Oven Caramel Corn
2 c brown sugar
1 c butter
½ c light corn syrup
1 tsp salt
1 tsp baking soda
5 quarts popped corn
Combine first four ingredients in heavy saucepan. Cook until mixture comes to a boil and continue cooking for 5 minutes, stirring constantly. Stir in baking soda. Drizzle caramel mixture over popped corn. Bake in large buttered pan at 200 degrees for 1 hour. Stir mixture every 15 minutes.
By Julie Doolittle
Ginger’s Famous Chocolate Chip Cookies
1 c shortening
¾ c granulated sugar
¾ c brown sugar, packed
2 eggs
1 tsp vanilla
1 to 2 tsp water*
2 ½ c flour
1 tsp salt
1 tsp baking soda
1 c chocolate chips
Cream shortening and sugars together. Add eggs and vanilla; mix well. Sift dry ingredients together and add alternately with water (*the new mixers don’t need added water. Don’t add the water if you don’t need it for blending ingredients); mix well. Add chocolate chips and mix. Place by teaspoonful onto cookie sheets. Bake at 350 for 10-12 minutes.
By Alison Huston
Sour Cream Cookies
1 ½ c sugar
½ c butter
¼ c shortening
2 eggs
1 tsp baking soda
1 c sour cream
3 c flour
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
Small amount almond extract
Finely chopped walnuts
Mix sugar, butter and shortening. Add eggs and beat well. Add soda to sour cream, let set a minute, and then add mixture to bowl. Add dry ingredients and beat. Add vanilla and mix again. Drop by teaspoonfuls on ungreased baking sheet. Bake at 350 degrees for 10-12 minutes. Do not let brown.
Frost with butter cream frosting, flavored with small amount of almond extract. Sprinkle finely chopped walnuts on top while frosting is still moist.
By Julie Doolittle
Mulled Cider
1 quart apple juice
6 whole cloves
3 cinnamon sticks
¼ c brown sugar
Pour apple juice into heavy cooking pot. Add and stir cloves, cinnamon and sugar. Cook on medium heat until it comes to a boil. Turn down heat and simmer for 20 minutes. Serve.
By Julie Doolittle
Vanilla Fudge
2 c sugar
1 c heavy whipping cream
¼ c butter
¼ c light corn syrup
½ tsp salt
1 c miniature marshmallows
1 Tblsp vanilla extract
½ c chopped nuts
Combine sugar, cream, butter, corn syrup and salt in large, heavy saucepan. Bring to a gentle boil over low heat. Cook, stirring constantly, until mixture reaches softball stage (238-240 degrees). Remove from heat, stirring in marshmallows and vanilla. When marshmallows melt and candy starts to lose its gloss, add pecan halves or chopped walnuts. Stir until candy starts to set. Pour into buttered 8 inch square pan. Cool.
Note: do not attempt to double the recipe, the fudge will become grainy. Do not beat with a mixer. Fudge must be stirred, as indicted.
By Julie Doolittle
Caramels
2 c sugar
3 c whipping cream
1 1/3 c light corn syrup
1 Tblsp vanilla extract
Dash salt
Combine sugar and corn syrup in heavy saucepan. Add cream 1 cup at a time. Cook to 228 degrees and remove from heat. Add vanilla and salt. Mix together and pour out into buttered dripper pan. Cool before cutting. Wrap individually in waxed paper, twisting the ends.
By Julie Doolittle
Dipped Gingersnaps
2 c sugar
1 ½ c vegetable oil
2 eggs
½ c molasses
4 c flour
4 tsp baking soda
1 Tblsp ground ginger
2 tsp ground cinnamon
1 tsp salt
Additional sugar
2 (12 oz) packages vanilla baking chips
¼ c shortening
In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into ¾ inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookie springs back when touched lightly. Place on wire racks to cool.
Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden.
Note: I use white candy coating and melt over double-boiler. Some baking chips do not require added shortening.
By Julie Doolittle
Scandinavian Almond Bars
1 c sugar
½ c butter, softened
1 egg
½ tsp almond extract
1 ¾ c flour
2 tsp baking powder
¼ tsp salt
1 Tblsp milk
½ c sliced almonds, chopped
1 c confectioners’ sugar
¼ tsp almond extract
1-2 Tblsp milk
In a mixing bowl cream sugar and butter; beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well. Divide dough into fourths; form into 12 inch x 3 inch rectangles. Place 5 inches apart on greased baking sheets. Brush with milk; sprinkle with almonds. Bake at 325 for 18-20 minutes or until form to touch and edges are lightly browned. Cool on pans for 5 minutes, and then cut diagonally into 1 inch slices. Remove to wire racks to cool completely.
Combine confectioners’ sugar, ¼ tsp almond extract and milk. Drizzle over bars.
By Julie Doolittle
Mint Brownies
2 c sugar
1 c butter, softened
4 eggs
4 (1 oz) squares unsweetened baking chocolate, melted and slightly cooled
2 ½ c sifted flour
¼ tsp salt
¼ tsp baking powder
2 tsp vanilla extract
1 c broken pecans or walnuts
Preheat oven to 325. In a large bowl cream sugar and butter until fluffy. Beat in eggs until well blended; then add melted chocolate. Sift flour, measure, sift again with dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a greased and floured 9x13 inch baking pan and bake for 30-35 minutes or until no imprint is left when touched. Do not over bake. (Or just use your favorite brownie mix and bake as directed)
Mint Frosting:
4 Tblsp butter, softened
2 Tblsp evaporated milk
2 c confectioners’ sugar
½ tsp peppermint extract
Few drops green or pink food coloring
Mix all frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour. (Or just use a container or prepared vanilla frosting and add mint flavoring.)
Glaze Topping:
6 Tblsp butter
2 tsp vanilla extract
1 c semi-sweet chocolate chips
Combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over pink or green frosting and spread by tipping pan; refrigerate.
By Julie Doolittle
1 c butter or margarine, softened
2 tsp vanilla
1/3 c sugar
2 tsp water
2 c sifted flour
2 cup chopped pecans (optional)
Heat oven to 325. In medium bowl cream butter and vanilla; add sugar and cream until light and fluffy. Blend in water. Stir in flour and mix well. Add pecans if desired.
Shape into 1-inch balls. Roll in red or green sugar. Bake on an ungreased cookie sheet for 20 minutes or until firm to the touch. Cool before removing from pan.
Cowboy Cookies
5 c flour
1 tsp baking powder
1 tsp salt
2 tsp baking soda
1 ½ c white sugar
2 c brown sugar
1 bag chocolate chips
1 lb. margarine
4 eggs
1 Tblsp vanilla
4 c oats
Combine all ingredients. Place on greased cookie sheet. Bake at 350 degrees for 10 minutes.
By Vanesa Arce-Long
Chocolate Chip Cookies
1 c sugar
1 c unsalted butter
1 c packed brown sugar
3 eggs
1 Tblsp vanilla
1 tsp baking soda
1 tsp salt
1 c oats
3 c flour
1 package chocolate chips
Preheat oven to 375. Cream together butter and sugars until fluffy. Add all remaining ingredients except flour and chocolate chips; blend well. Stir in flour one cup at a time, and then stir in chocolate chips. Drop cookies by spoonfuls onto ungreased baking sheet. Bake for 8-10 minutes or until top and edges are slightly golden brown (cookies will look slightly under baked). Yield: about 4 dozen
By Holly Beal
Iris Brown’s Freezer Cookies
2 c brown sugar
¾ c butter
3 eggs
3 ½ c flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 c walnuts
Mix sugar and butter. Add eggs. Combine dry ingredients in a separate bowl. Add dry ingredients to dough and mix. Make rolls and slice. Bake at 400 until light brown on edges (about 10-15 min). Can be frozen in rolls for as long as you need. Just pull from freezer and slice. Let thaw while preheating the oven and bake as directed above.
By Shasta Brown
Coconut Pecan Candy Centers
3 c chopped pecans
1 box confectioners’ sugar
1 can flake coconut
1 tsp vanilla
¾ c butter or margarine, melted
1 can sweetened condensed milk
Mix all ingredients well. Let chill 3 hours or overnight. Roll into 3/4-inch balls and dip in chocolate.
Christmas Cups
1 bag chocolate chips
2 Tblsp butter
14 oz sweetened condensed milk
14 oz flaked coconut
½ c walnuts
Combine chocolate chips and butter in saucepan, heat on low until melted. Stir to blend in butter. In a separate bowl, combine condensed milk and coconut; stir until blended. Place 1 tsp of chocolate in bottom of candy paper (or alone), layer on the coconut mixture and top with another dollop of chocolate. Add a walnut and refrigerate until firm. Makes 20-30.
By Vanesa Arce-Long
Pepita Brittle
1 tsp butter or vegetable oil spray for lining the tray
2 c sugar
1 stick butter, salted or unsalted
1/3 c light corn syrup
½ tsp baking soda
2 tsp to 1 ½ Tblsp coarse or flaky sea salt (use less if you’re using salted butter)
1 ½ c raw, unroasted pepitas or 12 oz roasted, salted whole nuts
Line 12x16x1/2 inch baking pan with parchment paper and lightly coat with vegetable spray or butter. Put the sugar, butter, corn syrup and ½ cup plus 2 Tblsp water in a large saucepan; stir together until sugar is wet. Cook over medium-high, watch it carefully because it will foam and you might need to turn it down as it thickens. Once the mixture turns medium golden (about 10 minutes) immediately remove from heat and whisk in baking soda, followed by salt. Switch to wooden or medal spatula and fold in pepitas or nuts.
Quickly pour mixture onto prepared baking pan and spread out before it hardens. The brittle can be stored at room temperature, in an airtight container, for up to two weeks.
By Tori Bateman
Grandma’s Gingersnaps
Cream together:
1 ½ c margarine
2 c sugar
Beat in:
2 eggs
½ c molasses (spray nonstick spray on ½ c first)
Add:
4 c flour
2 tsp baking soda
2 tsp cinnamon
2 tsp cloves
2 tsp ground ginger
Roll into 1 inch balls (if you chill the dough it will be easier). Roll balls in sugar and bake at 350 for 9-12 minutes.
By Jen Hageman
Pam’s Oven Caramel Corn
2 c brown sugar
1 c butter
½ c light corn syrup
1 tsp salt
1 tsp baking soda
5 quarts popped corn
Combine first four ingredients in heavy saucepan. Cook until mixture comes to a boil and continue cooking for 5 minutes, stirring constantly. Stir in baking soda. Drizzle caramel mixture over popped corn. Bake in large buttered pan at 200 degrees for 1 hour. Stir mixture every 15 minutes.
By Julie Doolittle
Ginger’s Famous Chocolate Chip Cookies
1 c shortening
¾ c granulated sugar
¾ c brown sugar, packed
2 eggs
1 tsp vanilla
1 to 2 tsp water*
2 ½ c flour
1 tsp salt
1 tsp baking soda
1 c chocolate chips
Cream shortening and sugars together. Add eggs and vanilla; mix well. Sift dry ingredients together and add alternately with water (*the new mixers don’t need added water. Don’t add the water if you don’t need it for blending ingredients); mix well. Add chocolate chips and mix. Place by teaspoonful onto cookie sheets. Bake at 350 for 10-12 minutes.
By Alison Huston
Sour Cream Cookies
1 ½ c sugar
½ c butter
¼ c shortening
2 eggs
1 tsp baking soda
1 c sour cream
3 c flour
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
Small amount almond extract
Finely chopped walnuts
Mix sugar, butter and shortening. Add eggs and beat well. Add soda to sour cream, let set a minute, and then add mixture to bowl. Add dry ingredients and beat. Add vanilla and mix again. Drop by teaspoonfuls on ungreased baking sheet. Bake at 350 degrees for 10-12 minutes. Do not let brown.
Frost with butter cream frosting, flavored with small amount of almond extract. Sprinkle finely chopped walnuts on top while frosting is still moist.
By Julie Doolittle
Mulled Cider
1 quart apple juice
6 whole cloves
3 cinnamon sticks
¼ c brown sugar
Pour apple juice into heavy cooking pot. Add and stir cloves, cinnamon and sugar. Cook on medium heat until it comes to a boil. Turn down heat and simmer for 20 minutes. Serve.
By Julie Doolittle
Vanilla Fudge
2 c sugar
1 c heavy whipping cream
¼ c butter
¼ c light corn syrup
½ tsp salt
1 c miniature marshmallows
1 Tblsp vanilla extract
½ c chopped nuts
Combine sugar, cream, butter, corn syrup and salt in large, heavy saucepan. Bring to a gentle boil over low heat. Cook, stirring constantly, until mixture reaches softball stage (238-240 degrees). Remove from heat, stirring in marshmallows and vanilla. When marshmallows melt and candy starts to lose its gloss, add pecan halves or chopped walnuts. Stir until candy starts to set. Pour into buttered 8 inch square pan. Cool.
Note: do not attempt to double the recipe, the fudge will become grainy. Do not beat with a mixer. Fudge must be stirred, as indicted.
By Julie Doolittle
Caramels
2 c sugar
3 c whipping cream
1 1/3 c light corn syrup
1 Tblsp vanilla extract
Dash salt
Combine sugar and corn syrup in heavy saucepan. Add cream 1 cup at a time. Cook to 228 degrees and remove from heat. Add vanilla and salt. Mix together and pour out into buttered dripper pan. Cool before cutting. Wrap individually in waxed paper, twisting the ends.
By Julie Doolittle
Dipped Gingersnaps
2 c sugar
1 ½ c vegetable oil
2 eggs
½ c molasses
4 c flour
4 tsp baking soda
1 Tblsp ground ginger
2 tsp ground cinnamon
1 tsp salt
Additional sugar
2 (12 oz) packages vanilla baking chips
¼ c shortening
In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into ¾ inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookie springs back when touched lightly. Place on wire racks to cool.
Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden.
Note: I use white candy coating and melt over double-boiler. Some baking chips do not require added shortening.
By Julie Doolittle
Scandinavian Almond Bars
1 c sugar
½ c butter, softened
1 egg
½ tsp almond extract
1 ¾ c flour
2 tsp baking powder
¼ tsp salt
1 Tblsp milk
½ c sliced almonds, chopped
1 c confectioners’ sugar
¼ tsp almond extract
1-2 Tblsp milk
In a mixing bowl cream sugar and butter; beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well. Divide dough into fourths; form into 12 inch x 3 inch rectangles. Place 5 inches apart on greased baking sheets. Brush with milk; sprinkle with almonds. Bake at 325 for 18-20 minutes or until form to touch and edges are lightly browned. Cool on pans for 5 minutes, and then cut diagonally into 1 inch slices. Remove to wire racks to cool completely.
Combine confectioners’ sugar, ¼ tsp almond extract and milk. Drizzle over bars.
By Julie Doolittle
Mint Brownies
2 c sugar
1 c butter, softened
4 eggs
4 (1 oz) squares unsweetened baking chocolate, melted and slightly cooled
2 ½ c sifted flour
¼ tsp salt
¼ tsp baking powder
2 tsp vanilla extract
1 c broken pecans or walnuts
Preheat oven to 325. In a large bowl cream sugar and butter until fluffy. Beat in eggs until well blended; then add melted chocolate. Sift flour, measure, sift again with dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a greased and floured 9x13 inch baking pan and bake for 30-35 minutes or until no imprint is left when touched. Do not over bake. (Or just use your favorite brownie mix and bake as directed)
Mint Frosting:
4 Tblsp butter, softened
2 Tblsp evaporated milk
2 c confectioners’ sugar
½ tsp peppermint extract
Few drops green or pink food coloring
Mix all frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour. (Or just use a container or prepared vanilla frosting and add mint flavoring.)
Glaze Topping:
6 Tblsp butter
2 tsp vanilla extract
1 c semi-sweet chocolate chips
Combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over pink or green frosting and spread by tipping pan; refrigerate.
By Julie Doolittle
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