May 25th, 2006 by alice
Tags: Chilled, Cookiecandy, Day, Doughs, First, Marathon
INGREDIENTS
-
Chocolate Snowflake Cookies
- 2cupssugar
- 1/2cupoil
- 4ouncesunsweetened chocolate, melted
- 4eggs
- 2teaspoonsvanilla
- 2cupsall-purpose flour
- 2teaspoonsbaking powder
- 1/2teaspoonsalt
- powdered sugar
-
Cream Cheese Frills
- 1cup softenedbutteror margarine
- 1teaspoonvanilla
- 2cupsall-purpose flour
- 1/2teaspoonsalt
- 1cupoatmeal
- 1 (8 ounce)package softenedcream cheese
- 1 (8 ounce)jarapricot preserves
-
Cresents
- 1cupbutteror margarine
- 1/4cuppowdered sugar, plus
- 2tablespoonspowdered sugar
- 2cupsall-purpose flour
- 2teaspoons coldwater
- 2teaspoonsvanilla
- 2cups finely choppedpecans
- powdered sugar
-
Pecan Tassies
- 2cupsall-purpose flour
- 2 (3 ounce)packages softenedcream cheese
- 1/2cupbutter, plus
- 6tablespoonsbutter
- 1 1/2cupslight brown sugar
- 1 1/2cups choppedpecans
- 2eggs
- 2tablespoonsbutter
- 2teaspoonsvanilla
- 1dashsalt
DIRECTIONS
- Chocolate Snowflake Cookies: Combine sugar, oil and melted chocolate and beat until blended.
- Add eggs and vanilla.
- Combine together: flour, baking powder and salt.
- Add dry ingredients to creamed mixture.
- Wrap in plastic wrap and refrigerate a minimum of 2 hours.
- To bake, shape into 1-inch balls and roll in powdered sugar.
- Place the balls 2 inches apart on a lightly greased baking sheet.
- Bake at 350 for 10-12 minutes Cream Cheese Frills: Combine butter and vanilla.
- Add flour, salt and oats and mix well.
- Add cream cheese and mix until smooth.
- Wrap in plastic wrap and chill a minimum of 2 hours.
- To bake, roll dough out on a lightly floured board to 1/4-inch thickness.
- Cut into 3-inch circles using a cookie or biscuit cutter.
- Spoon about 1/2 teaspoon apricot preserves into the center of each circle.
- Using your finger, slightly moisten the edge of the circle.
- Fold over and press edges to seal.
- Bake at 425 on an ungreased baking sheet for 10 to 12 minutes.
- Crescents: Cream butter.
- Gradually add powdered sugar, beating well.
- Gradually add flour mixing well.
- Add water and vanilla.
- Stir in chopped pecans.
- Chill dough a minimum of 2 hours.
- To bake: Break of dough by heaping teaspoonfuls and shape into 2-inch crescent shapes.
- Place cookies on a lightly greased cookie sheet.
- Bake at 325 for 17 to 18 minutes.
- Dust with powdered sugar after cooling.
- Pecan Tassies: Combine flour, cream cheese and 1/2 plus 6 T butter, cutting cream cheese and butter into flour.
- Wrap in plastic wrap and chill a minimum of two hours.
- To bake, break off pieces of dough and press into miniature tart pans.
- Filling: Combine light brown sugar, chopped pecans, eggs, 2 T butter, vanilla and salt, mixing well.
- Fill tart shells 3/4 full.
- Bake at 350 for 20 minutes.
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May 25th, 2006 by alice
Tags: Cookiecandy, Day, Marathon, Second
INGREDIENTS
-
Crystal Candy
- 4cupssugar
- 1cupwater
- 1cuplight corn syrup
- 5dropsred food coloring
- 3/4teaspooncinnamon oil(can be purchased at drug store)
-
Bourbon Balls
- 2cups crushedvanilla wafers
- 1cup finely choppedpecans
- 2tablespoons meltedbutter
- 2tablespoonslight corn syrup
- 2tablespoonscocoa
- 1/3cupbourbon
- 1cuppowdered sugar
-
Rum Balls
- 2cups crushedvanilla wafers
- 1cup choppedpecans
- 1cuppowdered sugar
- 2tablespoonscocoa
- 2tablespoonslight corn syrup
- 1/3cuprum
-
peanut Butter Balls
- 1 1/2lbspowdered sugar
- 1cupbutter, room temperature
- 1cuppeanut butter
- 1teaspoonvanilla
- 1/8lb householdparaffin wax
- 12ouncessemi-sweet chocolate chips
DIRECTIONS
- Crystal Candy: Combine sugar, water and corn syrup.
- Bring to a boil over medium heat, stirring constantly.
- Add food coloring.
- Continue cooking, without stirring, to hard crack stage (300 degrees).
- Remove fromheat and add oil of cinnamon.
- Working rapidly, spread mixture onto an oiled 15×10x1-inch baking sheet.
- Let cool completely then break into pieces.
- A little powdered sugar sprinkled over the candy pieces keep them from sticking together.
- Bourbon Balls: Mix all ingredients together.
- Roll into marble-sized balls then roll in powdered sugar.
- Rum Balls: Mix all ingredients together.
- Roll into marble-sized balls then roll in powdered sugar peanut Butter Balls: (Use your hands to mix these as the mixture is thick) Mix powdered sugar, butter, peanut butter and vanilla together.
- Roll into 1-inch balls.
- In a double boiler, melt parafin and chocolate chips.
- Dip peanut butter balls into chocolate mixture then place on waxed paper to harden.
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May 25th, 2006 by alice
Tags: Cake, Caramel, Spice
INGREDIENTS
- 2cupsflour
- 1 1/2cupssugar
- 2teaspoonsbaking powder
- 1teaspoonsalt
- 1/2teaspooncloves
- 1/2teaspoonnutmeg
- 1teaspooncinnamon
- 7egg yolks
- 1/2cupcanola oil
- 3/4cup coldwater
- 1tablespoonlemon juice
- 7egg whites
- 1/2teaspooncream of tartar
-
CARAMEL ICING
- 1/2cupbutter
- 2tablespoonsflour
- 1pinchsalt
- 1/2cupmilkor half-and-half cream
- 2/3cupbrown sugar
- 2cupsicing sugar
- 1teaspoonvanilla
DIRECTIONS
- Set oven to 350 degrees.
- Grease a 13×9-inch baking pan.
- In a large bowl, sift together flour, sugar, baking powder, salt, and all three spices.
- Mix well; set aside.
- In another bowl, beat egg yolks, oil and water together.
- Stir in lemon juice, beat for 2 minutes.
- Gradually beat into dry ingredients, until smooth.
- In another small bowl, beat egg whites and cream of tartar until stiff, but not dry; Fold into batter, mix well (do not beat).
- Pour batter into buttered prepared baking pan.
- Bake 50-55 minutes, or until cake test done.
- TO MAKE ICING: In a saucepan, melt butter over medium heat and stir in flour and salt.
- Cook for 1 minute while stirring (do not brown butter).
- Stir in cream; cook until mixture thickens.
- Remove from heat and add in brown sugar, mix well.
- Let cool for 5 minutes.
- Add icing sugar and vanilla; mix well.
- Spread cake with caramel icing; serve immediately.
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May 25th, 2006 by alice
Tags: Baked, Cheese, Penne, Spinach
INGREDIENTS
- 3cupspenneor other tubularpasta
- 6ounces freshbaby spinach leaves, washed,uncooked
- 4tablespoonsbutter
- 1mediumonion, chopped
- 1lbsliced mushrooms
- 1/4cupflour
- 2cupsmilk
- 2cupssharp cheddar cheese, grated
- 1cupcream
- 1/2teaspoonground nutmeg
- 1/2teaspoonfresh ground pepper
DIRECTIONS
- Cook the pasta in salted boiling water until it is very al dente.
- (You want it slightly undercooked.) Drain well and toss with a drizzle of oil to prevent it sticking.
- Melt butter in a large saute pan over medium heat; add onion and mushrooms, and saute for about 5 minutes.
- Sprinkle evenly with flour and stir until the flour is incorporated.
- Slowly stir in milk and cook, stirring constantly, for five to seven minutes.
- Add 1 1/2 cup of the cheese, salt to taste, cream, pepper, and nutmeg.
- Cook and stir until the cheese melts.
- In a large bowl, mix together the pasta and uncooked spinach leaves.
- Pour the hot sauce over and mix well.
- Spoon into a buttered casserole large enough to hold or into a buttered 9×13 baking pan.
- Sprinkle with the remaining 1/2 cup cheddar, cover with lid or foil.
- Bake at 375 for 40 minutes, removing the lid/foil for the last 10 minutes.
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May 25th, 2006 by alice
Tags: Cookiecandy, Day, Marathon, Third
INGREDIENTS
-
Nutty Oatmeal Cookies
- 3/4cupshortening
- 1 1/4cupssugar
- 2eggs
- 1 1/2cupsall-purpose flour
- 1teaspooncinnamon
- 1teaspoonnutmeg
- 1/4teaspoonsalt
- 6tablespoonsmilk
- 1teaspoonbaking soda
- 2cups regularoatmeal(not quick cooking)
- 1 1/4cups choppedwalnuts
- 1cupcoconut (optional)
-
Easy Macaroons
- 1 (14 ounce)bagcoconut
- 1cansweetened condensed milk
- 2teaspoonsvanilla
- maraschino cherries, halves
-
lemon-Butter Snowbars I double this recipe and bake it in two pans
- 1/2cupbutter
- 1 1/3cupsall-purpose flour
- 1/4cupsugar
-
Filling
- 2eggs
- 3/4cupsugar
- 2tablespoonsflour
- 1/4teaspoonbaking powder
- 3tablespoons fresh squeeqedlemon juice
- powdered sugar
-
- 3/4cuphoney
- 1cup packedlight brown sugar
- 1/2cupoil
- 2eggs
- 1teaspoonvanilla
- 1teaspoon freshorange zest
- 1 1/2cupsall-purpose flour
- 2teaspoonsbaking powder
- 1teaspoonsalt
- 1cup choppedpecans
-
Icing
- 1 1/2cupspowdered sugar
- 2tablespoons fresh squeezedorange juice
- 1/2teaspoon freshorange zest
DIRECTIONS
- Nutty Oatmeal Cookies: Cream shortening with sugar and beat until fluffy.
- Add eggs.
- Combine dry ingredients, set aside.
- Combine milk and soda, set aside.
- Add dry ingredients alternately to creamed mixture with milk.
- Stir in oatmeal and nuts.
- Drop by teaspoonfuls onto a greased baking sheet.
- Bake at 350 for 10-12 minutes until brown.
- Easy Macaroons: Combine all ingredients.
- Drop by teaspoonful onto a greased cookie sheet 1 inch apart.
- Place a maraschino cherry half on each cookie.
- Bake at 350 for 10-12 minutes.
- Remove from baking sheet at once using a moistened spatula.
- lemon-Butter Snowbars: Mix together butter, flour and 1/4 cup sugar.
- Press into an ungreased 8-inch square pan.
- Bake at 350 for 15-20 minutes until light brown around the edges.
- Filling: Mix together eggs, 3/4 cup sugar, 2 T flour, baking powder and lemon juice.
- Pour filling over crust.
- Bake 20 minutes at 350 or until set.
- Sprinkle with powdered sugar once bars are cool and cut into squares.
- orange Honey Bars: Beat together honey, brown sugar, oil and eggs until smooth.
- Add vanilla and orange peel.
- Mix dry ingredients together then stir into honey mixture.
- Add nuts and mix well.
- Pour into a greased and floured 9×13-inch baking pan.
- Bake at 350 for 35 minutes or until done.
- Icing: Mix powdered sugar with orange juice and orange peel.
- Frost cooled bars then cut.
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