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Puddings
Plum Pudding
2 large cans of plums
1 loaf of cinnamon raison bread (16oz.)
2 packages of Jell-O custard pudding mix
2 tbsp. light brown sugar
4 extra large eggs
1 quart of whole milk
1 tsp. vanilla
Directions:
Begin French toasting the raison bread.
Beat 2 eggs and about 2/3 cup of milk and 1 tsp. of vanilla. Dip the bread and fry in
buttered pan until golden brown. Do the entire loaf.
Line the bottom and sides of a deep bowl with the French toast. Drain the plums of
all liquid and remove the pits. Allow them to drain until they are as dry as possible.
Place the plums in the bottom of the bowl. Sprinkle with the brown sugar. Cut the
remaining French toast into 1 inch cubes. Sprinkle cubed toast into the bowl. Prepare
the custard according to the package directions, add two egg yolks to the custard
mixture for richer results.
Pour over the bowl ingredients. Sprinkle with ground nutmeg and chill overnight or
until custard is well set. Serve with whipped cream or hard sauce.
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Breads
Cranberry Bread Recipe
Perfect for Christmas and Thanksgiving
I find it easier to double the recipe and make two loaves at once since we have so
many elves to feed (not to mention Santa himself).
Sift: 2 cups flour (sifted), 1 cup sugar, 1 and 1/2 tsp baking powder, 1 tsp salt (I
never use it), and 1/2 tsp baking soda.
Cut in 1/4 cup butter (I use Promise Extra Light margarine sticks-it makes the bread
really moist) until mixture is crumbly (I use a mixer to crumble-ize it)
Add 1 beaten egg, 1 tsp grated orange peel (I use a grater/peeler doohickey and
grate an entire orange for every two loaves.), and 3/4 cup orange juice. (If you can
get your Elves to do the grating, it will help) mix until mixture is evenly moist.
Fold in as many light raisins as you think looks good (the recipe calls for 1 and 1/2
cups, I never measure) and about a half bag of chopped cranberries per loaf.
Spoon into a greased 9 x 5 x 3 loaf pan bake at 350' for 1 hour and 10 minutes or until toothpick
in center comes out clean. I never use the toothpick test, but I suppose it is a good
idea.
Cool out of pan on a wire rack. keep stored in aluminum foil, unless you eat it all
before it cools.
If it doesn't come out well the first time, that is OK, it took Mrs. Claus 3 or 4 attempts
before she learned to make it consistently excellent.
Original recipe from the book, Cranberry Thanksgiving -- a nice little tale for
children with cute illustrations and a good story. Cranberry Thanksgiving, by
Wende and Harry Devlin, Parent's Magazine Press, 52 Vanderbilt Ave, New York,
NY, 10017. ISBN: Trade 0-8193-0498-0, Library 0-8193-0499-9, U.S. Library of
Congress Catalog Card Number: 73-153789. Published in 1971.
(The same authors have two other books which have similar recipes: Old Black
Witch, "a nice wicked witch" (pancakes) and Old Witch and the Polka Dot Ribbon, "a
sequel to the first Witch book" (cake).)
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Cookies
Eggnog Cookies
Ingredients:
2 and 1/4 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 and 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 tsp pure vanilla extract
2 large egg yolks
1 Tbsp ground nutmeg
Directions:
1. Preheat oven to 300'
2. Combine flour, baking powder, cinnamon, and nutmeg
3. Mix well with wire whisk and set aside
4. Cream sugar and butter with electric mixer until forms
a grainy paste
5. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth
6. Add flour mixture and beat at low speed just until combined -- do not over mix!
7. Drop by rounded teaspoonfuls onto ungreased baking sheets -- 1 " apart. Sprinkle
lightly with nutmeg.
8. Bake for 23-25 minutes or until bottoms turn light brown -- transfer to cool, flat
surface immediately.
THE ULTIMATE SUGAR COOKIE
3/4 cup Golden Crisco or Butter-flavored Crisco
(shortening)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Colored decorations or icing
Cream Crisco, sugar, eggs and vanilla in large mixer bowl
at medium speed of electric mixer until light and creamy.
Combine flour, baking powder and salt. Add to creamed
mixture, mixing on low speed until well blended. Cover
dough and chill 1 hour, if desired, for easy rolling. Preheat
oven to 375°F. Roll half of dough at a time. Roll out
dough on lightly floured surface to 1/4-inch thickness.
Using a cookie cutter, cut in desired shapes. Place on
ungreased baking sheets. Roll leftover pieces. Sprinkle
with colored decorations or leave plain to decorate
when cool. Bake at 375°F for 8 to 10 minutes, or until
edges are light brown. (Time will vary with cookie size.)
Cool slightly, then remove to cooling rack. Makes: About
3 dozen cookies.
DONNA'S SUGAR COOKIES
2 cups sugar
1 cup Crisco (shortening)
3 eggs
1 1/2 tsp baking soda
1 cup sour cream
2 tsp. almond extract
6 cups flour
Mix all ingredients; add enough extra flour to make into a
ball. Chill dough and roll out. Cut with cookie cutter.
Bake at 350 degrees for about 8-10 minutes.
APRICOT FOLDOVERS
1/2 margarine, softened
1 cup grated sharp cheddar cheese
1 1/3 cup sifted flour
2 tablespoons water
1 cup apricot preserves
1 cup sugar
Cream the margarine and cheese, then blend in the flour
and water. Chill the dough for 4 to 5 hours. Preheat the
oven to 370F. In a medium saucepan over medium heat,
heat the preserves and sugar until the mixture boils and is
smooth. Set aside. Divide the dough in half. Roll each half
into a 10 inch square, cut into 2 1/2 inch squares. Put 1
teaspoon of the preserves in the center of each square, fold over and seal the edges. Bake on an ungreased
cookie sheet for 8 to 10 minutes. Makes about 2 1/2 dozen.
SPRINGERLE
1 pound powdered sugar, sifted
4 eggs
4 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon zest
Crushed anise seeds
Beat the eggs with an electric mixer for 10 minutes.
Gradually beat in the sugar. Sift together the flour, baking
powder and salt. Gradually add the dry ingredients along
with the lemon zest and a 1/2 teaspoon of the anise seeds
to the egg mixture. Mix well. Cover tightly and chill 4-5
hours. Divide the dough into fourths. Roll 1/4" thick, dust
lightly with flour and press with springerle mold. Cut the
individual cookies apart with a cutter wheel. Place them
on a lightly floured surface, cover with a towel and let
stand to dry overnight. Grease baking sheets and sprinkle
them with anise seeds. Brush the excess flour from the
cookies, place them on the sheets and bake at 250F for
25 to 30 minutes. Store in an airtight container. Makes
35 to 40 cookies.
Note: Springerle boards are special wooden molds
used to stamp designs into the cookies. They can also
come in the form of a roller. These items can be
found in specialty food stores or in gift shops
specializing in German keepsakes. If you cannot find
a springerle board, just cut the cookies in squares or
cut them with cookie cutters, or use the other popular
cookie stamps that are available.
FATTIGMANN
(aka Futtiman, Fattigmanskakor, Swedish
Poor Man's Cookies, Bow Knots, and Rags
& Tatters)
3 egg yolks
3 tablespoons sugar
3 tablespoons heavy cream
1/4 teaspoon crushed cardamom
or 1 teaspoon brandy
1 1/4 to 1 1/2 cup flour
powdered sugar
Beat egg yolks until light. Add sugar and cream, beat
well. Blend in cardamom or brandy. Add flour and mix
well to make a smooth dough. Roll out to 1/16"
thickness. Cut in strips about 1 1/2" wide. Cut diagonally
at 4" intervals. Make 2" slit crosswise in center and slip
one end through slit, to make a "bow". Deep fry in hot
deep fat (350F) until delicately browned, about 1 1/2
min. Drain on paper towels. Cool and sprinkle with
powdered sugar.
Makes 3 dozen.
CATHEDRAL WINDOWS
1/4 pound margarine
12 ounces chocolate chips
1 cup chopped walnuts
12 ounces colored mini marshmallows
7 ounces grated coconut
Heat margarine and chocolate chips in the top pan of a
double boiler over low heat, stirring occasionally, until
melted and smooth. Cool slightly. Put marshmallows and
nuts in a large bowl; stir in chocolate. Tear five 9-inch
sheets of waxed paper and sprinkle each generously with
coconut. Divide dough into fifths and place each fifth on a
sheet of waxed paper. Roll tightly into 2-inch diameter
logs and refrigerate overnight. Before serving, unwrap
from waxed paper and cut into 1/2" slices.
JUDY'S NUT BALL COOKIES
3/4 cup ground pecans
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cup cake flour
1/4 teaspoon salt
extra powdered sugar
Stir together pecans, butter, 1/2 cup powdered sugar and
vanilla, mix well. Sift flour and salt, stir into nut mixture.
Chill. Roll into 1-inch balls, then roll each ball 3 times in
the extra powdered sugar. Place 2 inches apart on
cookie sheet. Bake at 350 F until set but not brown.
HALF WAYS
3/4 cup shortening
1/2 cup sugar
1 1/2 cups brown sugar -- divided
2 eggs -- separated
1/4 teaspoon baking soda in 1 tablespoon water
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
6 ounces chocolate chips
Preheat oven to 350 F. Mix shortening, sugar, 1/2 cup of
brown sugar, egg yolks, baking soda, vanilla, flour, salt,
and baking powder until it forms a stiff dough. Pat into
the bottom of a greased and floured 9 x 13 inch baking
pan. Spread chocolate chips over the dough. Beat the
egg whites until stiff, then add 1 cup of brown sugar and
beat well. Spread over the chips. Bake 20 minutes. Cool
and cut into squares.
YEAST CRISPS
1 packet yeast
1/3 cup warm water
1 cup margarine -- softened
1/8 teaspoon salt
2 cups flour
1 cup sugar
Mix together yeast, warm water, margarine, salt and
flour. Chill for 1 hour. Form 1 inch diameter balls and roll
them in sugar. Place them in a shallow pan and chill for
30 minutes. Roll out each ball as thin as paper, then cut in
half crosswise. Let rest 30 seconds and bake in a 350 F
oven until golden brown.
ITALIAN FLAG COOKIES
2 pkg. active dry yeast
1/4 cup warm water
2 cups butter -- (4 sticks) softened
1 cup sugar
1 egg
1/2 teaspoon almond extract
4 1/2 cups sifted flour
Red and green colored sugar
Dissolve yeast in warm water. Cream together butter and
sugar. Beat until light and fluffy. Beat in egg. Blend in
dissolved yeast. Gradually stir in flour. Chill dough for
about 2 hours. Shape into 3/4" balls. Dip one side in red
sugar, the other in green sugar, leaving a clear stripe
down the center. Place on buttered cookie sheets. Bake
in pre-heated 375 degree oven for 10-12 minutes, or
until lightly browned. Remove from immediately to wire
racks to cool. Can be frozen.
ROSETTES
2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour -- sifted
1 cup milk
1 teaspoon vanilla
Combine eggs, sugar, and salt; beat well. Add remaining
ingredients; beat until smooth. Heat rosette iron in deep,
hot oil (350 to 375 F) for two minutes. Drain excess oil
from iron; dip in batter to 1/4 inch from top of iron, then
immediately into hot oil. Fry rosette until golden, 10 to 30
seconds. Lift out; tip upside down to drain. With fork,
push rosette off iron onto rack placed over paper towels.
Reheat iron 1 minute; make next rosette. If you have two
rosette irons, reheat one while using the other. Stir batter
from time to time as you will get some oil in it. Sprinkle
rosettes with confectioner's sugar. Makes 3 1/2 dozen.
MOLASSES CRINKLES
3/4 cup shortening
1 cup brown sugar
1 beaten egg
1/4 cup molasses
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup granulated sugar
Mix together all ingredients except granulated sugar. Chill
4 hours or overnight. Preheat oven to 350F. Shape in
balls the size of walnuts and dip one side in granulated
sugar. Place sugared side up on ungreased cookie sheet
2 to 3 inches apart. Bake 15 minutes.
FINNISH CHESTNUT FINGERS
6 tablespoons butter flavored Crisco -- softened
1/4 cup sugar
1 egg yolk
1/2 cup canned chestnuts, drained and pureed
1/4 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 egg white -- slightly beaten
sugar
1/2 cup semisweet chocolate chips
Preheat oven to 350F. Cream butter and 1/4 cup sugar;
add egg yolk. Beat till light and fluffy. Beat in puree and
vanilla. Stir together flour, salt, and cinnamon; stir into
creamed mixture. Using scant tablespoon dough for each
cookie, roll into 2 1/2 inch fingers. Dip one side of each
finger in egg white , then in sugar. Place sugar side up an
greased cookie sheet and bake until slightly browned,
about 20 minutes. Remove from pan; cool on rack. Melt
chocolate chips in double boiler over low heat. Dip one
end of each cookie in chocolate; place on waxed paper
until set.
PERSIMMON COOKIES
1 cup margarine
1 cup sugar
1 egg, beaten
1 cup persimmon pulp
1 cup raisins
1 cup chopped pecans
1/2 cup glazed fruit
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
Cream margarine and sugar in mixer bowl until light and
fluffy. Add egg, beating well. Fold in persimmon, raisins,
pecans, and glazed fruit. Mix flour, baking soda,
cinnamon, nutmeg, cloves, and salt together. Add to
creamed mixture, stirring well. Drop by teaspoons full
onto greased cookie sheet. Bake at 375 F for 12 to 15
minutes. Cool on wire rack. Makes 36 cookies.
HOLIDAY FRUIT DROPS
by Alice
1 cup shortening
2 cups firmly packed brown sugar
2 eggs
1/2 cup soured milk, buttermilk, or water
3 1/2 cups flour
1 tsp. soda
1 tsp. salt
1 1/2 cups broken pecans
2 cups candied cherries, halved
2 cups cut-up dates
Mix shortening, sugar and eggs well. Stir in soured milk.
Blend dry ingredients, stir in to wet mixture. Stir in the
pecans, cherries and dates. Chill at least 1 hour. Heat
oven to 400 F. Drop heaping teaspoons of dough about
2" apart on lightly greased cookie sheet. Place a pecan
half on each cookie if desired. Bake 8 to 10 minutes until
almost no imprint remains when touched lightly. Makes 8
dozen. Note: If using self-rising flour omit soda and salt.
PEPPERKAKOR
rolled Swedish ginger cookies
4 cups all-purpose flour
1 1/3 cups sugar
1/4 cup corn syrup
1/3 cup water
7/8 cup butter
1 tablespoon orange zest -- grated
1 tablespoon cinnamon
1/2 tablespoon ginger
1/2 tablespoon ground cloves
2 teaspoons ground cardamom
2 teaspoons baking soda
Boil sugar, syrup, and water in a small saucepan. Put the
butter and spices in a large mixing bowl. Pour in the hot
sugar mixture. Stir until butter has melted. Cool. Stir
together baking soda and flour. Mix all ingredients together
to make a smooth dough. Cover and let stand overnight.
Roll out one portion of the dough at a time, with a light
touch. Cut out shapes from the dough with cookie
cutters. Place the cookies on cold, greased cookie
sheets. Bake the cookies at 400F for 5-8 minutes in the
center of the oven. Check often, as they burn easily.
PFEFFERNUESSE
1/3 cup dark corn syrup
1/4 cup honey
1/4 cup sugar
1/4 cup shortening
1 beaten egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
powdered sugar -- optional
Combine first 4 ingredients in saucepan; cook and stir
until shortening and sugar melt. Cool. Stir in egg. Mix
flour with soda and spices. Add to honey mixture; mix
well. Form into balls using one level tablespoon of dough
for each; place on greased cookie sheet. Bake at 375F
about 10 minutes. Cool. If desired, sift powdered sugar
over tops.
CRÈME DE MENTHE SQUARES
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 crème de menthe
1 1/2 cups semisweet chocolate chips
For bottom layer: In sauce pan 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 crème 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 sauce pan 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.
LEMON MACAROONS
Lemon Curd:
3 eggs
3/4 cup sugar
1/2 cup lemon juice
2 tablespoons zest of lemon
3/4 cup unsalted butter, cut into chunks
Macaroons:
1 cup powdered almonds
2 cups powdered sugar
1 tablespoon grated lemon rind
4 egg whites
2 tablespoons sugar
To make the lemon curd, in a saucepan, whisk together
the eggs, sugar, lemon juice, and zest. Bring the mixture
to a boil over moderate heat, stirring, then simmer for 3
minutes, whisking. Transfer the mixture into a bowl and
whisk in the butter, one chunk at a time. To make the
macaroons, preheat oven to 275F. In a bowl, using an
electric mixer, beat the egg whites until they form soft
peaks. Add the sugar, then beat the egg whites until firm.
Gently but thoroughly fold the almond mixture into the
egg whites. Line baking sheets with oiled parchment
paper. Either pipe or spoon mixture into 1 1/2 inch
mounds that are 2 inches apart on the parchment. Bake
for 30 minutes or until firm. Turn off oven and let cookies
dry with door ajar. To assemble, remove cookies from
baking sheets and sandwich with lemon curd.
CREAM CHEESE DAINTIES
1/2 cup butter -- softened
3 ounces cream cheese -- softened
1 teaspoon sugar
1 cup flour
preserves -- any flavor
nuts -- of choice, optional
Preheat oven to 375 F. Mix well first 4 ingredients.
Divide dough in half and chill 1 hour. On lightly floured
surface, roll out 1/8 inch thick. Use a 2 inch diameter
round cookie cutter to cut 3 dozen bases. Place on
ungreased cookie sheet. Put 1/4 teaspoon preserves in
center of each base and sprinkle with nuts. Use a 1 inch
diameter round cookie cutter to cut out tops from
remaining dough, re-rolling scraps as necessary. Place a 1
inch top over the preserves on each 2 inch base. Bake
8-10 minutes. Store in sealed container.
LACE ALMOND COOKIES (TUILES)
4 T unsalted butter -- softened
2/3 c. sugar -- granulated
2 egg whites
4 T all purpose flour
1 c. almonds -- finely ground
1/4 t vanilla extract
Cream sugar and butter together. Whisk in egg whites
and then remainder of ingredients. Grease well a sheet
pan with Pam. Dollop about 1 ½ T. Of mixture onto pan.
Spread thin in round shapes and place into a 375 degree
oven for about 8-10 minutes. Only bake 2 cookies at a
time. When the cookies are light golden brown remove
from oven and allow to sit for a few seconds. With a flat
pastry spatula remove cookies from pan and allow to
cool on waxed paper. For added effect, drape cookies
over a rolling pin and allow to harden to the shape of the
pin. Repeat until all dough is gone.
SPRITZ
2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour
Heat oven to 400F. In large mixer bowl combine sugar,
butter, egg, salt, and vanilla. Beat at medium speed,
scraping bowl often, until mixture is light and fluffy, 2 to 3
minutes. Add flour. Beat at low speed, scraping bowl
often, until well mixed, 2 to 3 minutes. If dough is too
soft, cover and refrigerate until firm enough to form
cookies, 30 to 45 minutes. Place dough in cookie press.
Form desired shapes 1 inch apart on cookie sheets. Bake
for 6 to 8 minutes or until edges are lightly browned.
BROWN SUGAR SPRITZ
1 cup butter flavored Crisco -- softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking powder
for pineapple filling:
29 1/2 ounces crushed pineapple -- drained
1 cup sugar
red and green food coloring
Make pineapple filling. In a saucepan stir together
pineapple and sugar, bring to boiling. Reduce heat and
simmer until mixture is very thick, 30 to 35 minutes,
stirring often. Divide fruit filling in half. Using a few drops
of food coloring, tint half of the filling red and the other
half green. Cool thoroughly. Preheat oven to 400F.
Cream together butter and brown sugar; beat in egg and
vanilla. Stir together flour and baking powder; add
gradually to creamed mixture, mixing until smooth. Do not
chill. Place half of the dough in the cookie press. Using
the ribbon plate, press dough in ten 10-inch strips on
ungreased cookie sheets. Using star plate and remaining
dough, press lengthwise rows of dough on top of each
strip, making a rim along both edges. Spoon red or green
pineapple filling between rims on top of ribbon strips.
Bake cookies for 8 to 10 minutes. While hot, cut strips
into 1 1/4 inch diagonals. Cool. Makes 78.
Note: Or, omit filling and force all of the dough through
cookie press on ungreased cookie sheet into desired
shapes. Shake ground almonds with a few drops red or
green food coloring in a screw-top jar; sprinkle over
cookies. Bake at 400F for 8 minutes. Makes 60.
LEBKUCHEN SPICE SPRITZ
2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 teaspoons vanilla
2 1/4 cups all-purpose flour
For Glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
Heat oven to 400F. In large mixer bowl combine sugar,
butter, egg, salt, spices, and vanilla. Beat at medium
speed, scraping bowl often, until mixture is light and fluffy,
2 to 3 minutes. Add flour. Beat at low speed, scraping
bowl often, until well mixed, 2 to 3 minutes. If dough is
too soft, cover and refrigerate until firm enough to form
cookies, 30 to 45 minutes. Place dough in cookie press.
Form desired shapes 1 inch apart on cookie sheets. Bake
for 6 to 8 minutes or until edges are lightly browned. For
Glaze, in small bowl stir together powdered sugar, milk,
and vanilla until smooth. Drizzle or pipe over warm
cookies.
EGGNOG SPRITZ
2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour
For Glaze
1 cup powdered sugar
1/4 cup butter -- softened
2 tablespoons water
1/4 teaspoon rum extract
Heat oven to 400F. In large mixer bowl combine sugar,
butter, egg, salt, spices, and vanilla. Beat at medium
speed, scraping bowl often, until mixture is light and fluffy,
2 to 3 minutes. Add flour. Beat at low speed, scraping
bowl often, until well mixed, 2 to 3 minutes. If dough is
too soft, cover and refrigerate until firm enough to form
cookies, 30 to 45 minutes. Place dough in cookie press.
Form desired shapes 1 inch apart on cookie sheets. Bake
for 6 to 8 minutes or until edges are lightly browned. For
Glaze, in small bowl stir together powdered sugar, butter,
water, and rum extract until smooth. Drizzle or pipe over
warm cookies.
MINT KISS SPRITZ
2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon mint extract
2 1/4 cups all-purpose flour
green food coloring
60 Hershey's Kisses
Heat oven to 400F. In large mixer bowl combine sugar,
butter, egg, salt, vanilla, and mint extract. Beat at medium
speed, scraping bowl often, until mixture is light and fluffy,
2 to 3 minutes. Add flour. Beat at low speed, scraping
bowl often, until well mixed, 2 to 3 minutes. Mix in green
food coloring, adding just enough to achieve the desired
color. If dough is too soft, cover and refrigerate until firm
enough to form cookies, 30 to 45 minutes. Place dough
in cookie press. Form desired shapes 1 inch apart on
cookie sheets. Bake for 6 to 8 minutes or until edges are
lightly browned. Immediately after removing cookies from
oven place one Hershey's kiss on each cookie.
PINA COLADA SPRITZ
2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 tablespoon pineapple juice
2 1/4 cups all-purpose flour
Heat oven to 400F. In large mixer bowl combine sugar,
butter, egg, salt, and vanilla. Beat at medium speed,
scraping bowl often, until mixture is light and fluffy, 2 to 3
minutes. Add flour. Beat at low speed, scraping bowl
often, until well mixed, 2 to 3 minutes. If dough is too
soft, cover and refrigerate until firm enough to form
cookies, 30 to 45 minutes. Place dough in cookie press.
Form desired shapes 1 inch apart on cookie sheets. Bake
for 6 to 8 minutes or until edges are lightly browned.
CHOCOLATE CHIP SPRITZ
2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 cup coarsely grated semi-sweet chocolate
2 1/4 cups all-purpose flour
Heat oven to 400F. In large mixer bowl combine sugar,
butter, egg, salt, and vanilla. Beat at medium speed,
scraping bowl often, until mixture is light and fluffy, 2 to 3
minutes. Add flour and coarsely grated semi-sweet chocolate. Beat at low speed, scraping bowl often, until
well mixed, 2 to 3 minutes. If dough is too soft, cover and
refrigerate until firm enough to form cookies, 30 to 45
minutes. Place dough in cookie press. Form desired
shapes 1 inch apart on cookie sheets. Bake for 6 to 8
minutes or until edges are lightly browned.
CORNFLAKE WREATH COOKIES
1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food color
4 cups corn flakes
red hot candies
silver dragées
Melt butter, add marshmallows, stirring until all
marshmallows are melted. Add extracts and food
coloring; stir until it is a uniform green color. When
mixture is smooth, add corn flakes; mix well but gently so
as not to crush the cornflakes. Form into wreath shapes
on sheets of waxed paper, decorate with red cinnamon
candies and silver dragées. Let cool.
BERLINER KRANSER
1 cup butter or margarine
1/2 cup sifted powdered sugar
1 hard cooked egg yolk, sieved
1 raw egg yolk
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 slightly beaten egg white
1/3 cup (14) sugar cubes, crushed
Beat butter for 30 seconds. Add powdered sugar and
beat until fluffy. Beat in egg yolks and vanilla. Stir in flour.
Cover and chill one hour. Preheat oven to 325 F. Work
with a small amount of dough at a time, keeping the rest
chilled until needed. Using about one tablespoon of
dough for each cookie, roll into six inch ropes. Shape
each rope into a wreath, overlapping (form a cross)
about 1 inch from the ends. Brush with egg white.
Sprinkle with crushed sugar cubes. Place on an
ungreased cookie sheet. Bake for 15 - 17 minutes or until
golden. Cool about one minute before removing to a wire
rack. (Makes about 3 dozen)
WHITE CHRISTMAS
3 cups Rice Krispies
1 cup desiccated coconut
3/4 cup powdered milk
1/2 cup powdered sugar
60 g (2 oz) mixed candied fruit, chopped
60 g (2 oz) red and green candied cherries, chopped
1/4 cup raisins
125 g (4.5 oz) white vegetable shortening
125 g (4.5 oz) white chocolate chips
Brush a 9 x 13" pan with oil. Line base and sides with
paper. Combine Rice Krispies, coconut, powdered milk,
powdered sugar, and all fruit in a large bowl. Chop up
the shortening, place with the chocolate in the top of a
double boiler over simmering water. Stir until mixture is
melted and smooth. Combine chocolate and Rice Krispies
mixture. Press into the prepared pan and refrigerate until
set. Remove from the pan, allow to stand for 10 minutes.
Cut into squares with a sharp knife. Makes 35 squares.
LEMON BARS
3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
4 eggs
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
dash salt
6 tablespoons lemon juice
Cream together butter, 1 1/2 cup flour, and powdered
sugar. Pat in a 13x9x2 inch baking pan. Bake 18 minutes
at 350 F or 325 F if using a glass pan. Beat together the
rest of the ingredients and pour over crust. Bake an
additional 25 minutes. Sprinkle with powdered sugar.
CHOCOLATE MACAROONS
Macaroons:
1 cup almonds
3 1/2 ounces bittersweet chocolate
1 teaspoon vanilla extract
2 large egg whites
3/4 cup sugar
1 tablespoon unsalted butter
Filling:
1 3/4 ounces bittersweet chocolate
9 tablespoons crème fraiche or heavy cream
Preheat the oven to 275°F (135°C). Toast the almonds
on a baking sheet until browned, about 5 minutes.
Remove, but leave the oven on. When cool, grind the
almonds to a fine powder in a food processor. In a small
saucepan over very low heat, melt the 3 1/2 ounces
chocolate with the vanilla. In the bowl of an electric mixer
on slow speed, mix the egg white, almonds, and sugar
until well blended. With the machine still running, add the
melted chocolate mixture, and continue beating until
thoroughly blended. Butter a baking sheet (or line with
cooking parchment paper, then butter the paper). Spoon
the batter onto the baking sheet, allowing 1 heaping
tablespoon of batter for each macaroon. Bake just until
the macaroons are set, 15 to 18 minutes. They should be
slightly firm but not dry. Transfer the macaroons to a rack
to cool. Meanwhile, prepare the filling. In a small
saucepan over very low heat, melt the 1 3/4 ounces
chocolate. Add the crème fraiche or heavy cream and stir
until well blended. Set aside to cool. When the
macaroons and the filling have cooled, spread a heaping
tablespoon of the filling on half the macaroons, and cover
each with a second macaroon making a sort of sandwich.
The macaroons may be served immediately, though they
are best if they sit for a few hours. Yield: 10 to 12 filled
macaroons.
CHEWY NOËLS
2 tablespoons butter or margarine
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
Powdered sugar
In 9x9x2-inch baking pan melt butter or margarine. Stir
together brown sugar, nuts, flour and salt; stir in eggs
and vanilla. Carefully pour over butter in pan; do not stir.
Bake at 350 F for 20 to 25 minutes. Sift powdered sugar
over top. Placed waxed paper under wire rack,
immediately invert pan onto rack. Cool. Dust again with
powdered sugar. Cut into bars. Write "Noël" on each bar
with green decorator icing. Makes 24.
ALMOND COOKIE STRIPS
1 cup butter or margarine -- softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla
Few drops almond extract
2 cups all-purpose flour
1 egg white
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped almonds
Cream butter and 1 cup sugar till fluffy. Blend in egg yolk,
vanilla, almond extract. and 1/8 teaspoon salt. Stir in
flour, mix well. Pat into 15 1/2 x 10 1/2 x 1-inch baking
pan. Beat egg white till stiff; beat in 2 tablespoons sugar
and cinnamon. Fold in almonds; spread over base. Bake
at 350 F for 25 to 30 minutes. While warm, cut into bars. Makes 60.
FORGOTTEN COOKIES
2 egg white
1/4 tsp salt
3/4 cup sugar
1/2 cup chocolate chips
Preheat oven to 375 F. Beat egg whites and salt until stiff,
slowly add sugar, fold in chips. Drop by teaspoons on
greased cookie sheet. Turn oven off and let sit for at least
4 hours undisturbed. May add food coloring for festive
appearance.
POTATO CANDY
from Judi Burch
1/4 cup cooked white potatoes
confectioners sugar
1 tsp vanilla
peanut butter
Mash potatoes, add vanilla, and approximately 1 box of
confectioners sugar until soft dough is formed. Divide
dough in fourths. Roll between wax paper until 1/8 inch
thick. Spread thin layer of peanut butter on each layer.
Roll up like jelly roll. Refrigerate overnight. Cut into
pieces and serve - may sprinkle with confectioners sugar
if desired.
CRANBERRY DECADENT COOKIES
The measurements below are correct! Like all
cookies, these are scrumptious hot out of the oven,
but they will instantly fall apart if touched before they
are completely cool.
1/4 cup all-purpose flour
1/4 cup cocoa powder
1 tsp. cinnamon
1/8 tsp. baking powder
6 Tbsp. butter -- softened
1/2 cup sugar
2 large eggs
8 oz. semi-sweet chocolate -- chopped
1 cup white chocolate chips
1 cup dried cranberries
1 pinch salt
Preheat oven to 350 F. Grease large cookie sheets. Melt
semi-sweet chocolate and cool. Combine dry ingredients:
flour, cocoa, cinnamon, baking powder and salt. In a
large bowl, cream butter. Add sugar and beat until light
and fluffy. Add eggs and beat until smooth. Stir in melted
chocolate. Add dry ingredients and mix well. Fold in
white chocolate chips and dried cranberries. Drop by
tablespoons on to greased cookie sheets. Bake until
cookies look dry and cracked but still feel soft when
pressed lightly, 10 to 12 minutes. Remove from oven and
let stand on sheets 5 minutes. Remove to rack and let
cool completely. Drizzle top of cookies with melted white
chocolate. Makes about 26 cookies.
PECAN TARTLETS
by tigger41
Crust:
3/4 cup butter or margarine
2 3/4 cup flour
3/4 cup sugar
2 tsps baking powder
2 large eggs
1 tsp vanilla
Filling:
2 tsps butter, melted
2 large eggs
2 tsps vanilla
1 1/2 cups firmly packed brown sugar
2 cups pecans coarsely chopped
Preheat oven to 350.Prepare crust: Cream butter and
sugar, beat in eggs and vanilla. Add baking powder and
flour (one cup at a time) mix well after each addition. The
dough will become very stiff it may be necessary to beat
in the last cup by hand. Then roll out on a lightly floured
flat surface, no more than 1/8" thick. Cut dough out in 2
1/2" circles. Gently press circles into mini-muffin pans.
(do not bake until filling is added) Prepare filling: Lightly
beat eggs in mixing bowl. Add sugar, butter, and vanilla;
beat well. Stir in pecans. Spoon pecan filling (about a
tablespoonful each) into cookie lined mini-muffins. Bake
until crust is lightly browned, approx 15 minutes. Cool
tartlets in the pan for about 5 minutes then release and
cool to room temperature.
For a slight twist you can also use a chocolate filling:
3/4 cup finely chopped walnuts or pecans
2 eggs
1 cup semi-sweet chocolate chips
1 tsp instant coffee powder
1/4 tsp vanilla
1/2 cup sugar
Grind nuts and chocolate together in blender or food processor, set aside. Beat eggs until thick and pale in
color, approx 5 minutes. Add coffee, vanilla, and sugar
mix on low speed until blended. gradually beat in ground chocolate/nut mixture. Spoon filling into sugar
cookie/mini-muffin cups (approx 1 Tbsp each). Baking
instructions are the same as above.
PUMPKIN COOKIES
1 cup oil
3 cups sugar
2 eggs -- beaten
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon ginger
1 3/4 teaspoons salt
1 29 ounce can solid-pack pumpkin
2 cups semisweet chocolate chips
1 cup chopped walnuts
3 teaspoons vanilla
Beat oil and sugar in mixing bowl. Add eggs, beating
well. Sift flour, baking powder, baking soda, spices, and
salt together. Add to sugar mixture alternately with
pumpkin, beating well after each addition. Fold in
chocolate chips, walnuts, and vanilla. Drop by
teaspoonfuls onto greased cookie sheets. Bake at 350 F
for 10 to 12 minutes or until golden brown. Cool on wire
rack. Makes 60 cookies.
SANTA'S WHISKERS
1 cup butter flavored or Golden Crisco (shortening)--
softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
3/4 cup red candied cherries -- finely chopped
1/2 cup pecans -- finely chopped
3/4 cup flaked coconut
In mixing bowl cream together Crisco and sugar; blend in
milk and vanilla. Stir in flour, cherries and pecans. Form
dough into two 8-inch rolls. Roll in flaked coconut to coat
outside. Wrap in waxed paper or clear plastic wrap; chill
thoroughly. Cut into 1/4-inch slices. Place on ungreased
cookie sheet. Bake at 375F until edges are golden, about
12 minutes. Makes about 60 cookies.
BORDEAUX FUDGE COOKIES
You can substitute vanilla or chocolate fudge for
Bordeaux fudge -- but Bordeaux makes these
exquisite. These cookies are very simple, but very
special!
1 cup butter
3/4 cup brown sugar
1 unbeaten egg yolk
2 cups flour
1/2 lb. See's Bordeaux fudge (can be obtained from
See's Candy website, catalog or store)
1/2 teaspoon salt
Cream butter and gradually add brown sugar. Mix well.
Blend in egg yolk. Add flour and salt. Stir until it forms
dough. Chill until firm. Shape into small balls. Put on
baking sheet and make indentation in center of each ball.
Place small squares of Bordeaux fudge in middle of
indentation. Bake at 325 degrees for 8-10 minutes.
(Makes approximately 6 dozen cookies -- depending on
size.)
PEANUT BRITTLE COOKIES
1 cup brown sugar
1 cup granulated sugar
1 cup shortening
1/2 cup chunky-style peanut butter
2 eggs
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
1 cup crushed peanut brittle
Cream together brown sugar, granulated sugar and
shortening. Add 1/2 cup chunky-style peanut butter. Mix
in 2 eggs, one at a time. Mix and sift 2 cups of flour and 1
teaspoon salt. Add 1 tablespoon baking powder. Add all
of the dry ingredients to the cream mixture. Add 1 cup
crushed peanut brittle. Roll into small balls and place on
greased cookie sheet. Flatten balls with fork. Bake 15
minutes at 350 degrees.
RUSSIAN TEA CAKES
by BlkVirago
1 cup softened butter or margarine
1/2 cup powdered sugar
1 tsp. vanilla
1/4 tsp. salt
2 1/4 cups all purpose flour
3/4 cup finely chopped walnuts
In a large bowl combine ingredients on low speed of
mixer about 1 minute. Blend well. Gradually add flour at
low speed until just combined; stir in nuts. Roll dough into
1 inch balls; place about 1 inch apart on ungreased
cookie sheet. Bake at 350 F for 8-10 minutes until firm
to the touch but not brown. Do not over bake. While
warm, roll in powdered sugar. Cool; re-roll in powdered
sugar before serving. Makes about 4 dozen.
NUT HORNS
Dough:
4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
3 sticks margarine
3 egg yolks
1/2 pint dairy sour cream
1 package dry yeast
Filling:
3 egg whites
1 cup granulated sugar
2 cups ground nuts (we use walnuts)
1 teaspoon vanilla
Sift flour, and salt. Sprinkle yeast over flour. Cut
margarine in. Make a well and pour in beaten egg yolks,
sour cream and vanilla. Knead until smooth. Refrigerate
at least one hour. For filling, beat egg whites until stiff.
Fold in sugar, nuts, and vanilla. Set aside. Remove dough
from refrigerator, form into ball, and flatten until it
resembles a thick pizza crust. Cut into 8 triangles. Roll
each triangle into size of 10 inch pie crust; cut into 8
triangles. Place 1/2 to 1 teaspoon filling at wide end, and
roll into crescents, pinching ends under. Bake at 375 on
ungreased cookie sheets for 15-18 minutes. Makes
Pecan Dreams
1/2lb. Butter, Creamed
4T 10X Sugar
2t Vanilla
2C Flour
1C Chopped Pecans
Mix and Roll then press with a fork
Bake 15 Min - @ 375F
While hot roll in cinnamon and sugar.
THESE COOKIES MELT IN YOUR MOUTH!!!!!!!!!
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Cakes
RUM TRIFLE
1 large Sara Lee pound cake
2 Tablespoon Rum or Sherry
Slivered almonds
Cooked, cooled vanilla pudding or custard
1 large Cool Whip (9 oz or more)
2 containers sweet frozen strawberries in syrup (defrosted)
Break pound cake into chunks or cubes. Drizzle rum over cake. Mix thawed
strawberries with cake , very well, but toss lightly. Cake will be very mashed up. Pat
down cake mixture in bottom of glass trifle bowl, or any clear bowl. Make sure
sides
of bowl above cake mixture are clean. Sprinkle lightly with almonds. Pour cooled
cooked vanilla pudding over almonds. If necessary, chill until completely cool.
Spread Cool Whip over pudding. Garnish with more slivered almonds and circle of
fresh strawberries around edge of bowl.
BACARDI RUM CAKE
Cake:
1 cup chopped or ground pecans or walnuts
1 18 1/2 oz. pkg. yellow cake mix
1 3-3/4 oz. pkg. Jell-0 Vanilla Instant Pudding
4 eggs
1/2 cup cold water
1/2 cup liquid cooking oil - Wesson or the like
1/2 cup BACARDI dark rum (80 proof)
* If using yellow cake mix with pudding already in the mix: Omit instant pudding,
use 3 eggs instead of 4, 1/3 cup oil instead of 1/2 cup.
* If you want a cake that has a lighter rum taste, use less rum.
Glaze:
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup BACARDI dark rum
Cake:
Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together using mixer, for
2 minutes. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick
top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze.
Repeat till glaze is used up.
Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.
Remove from heat. Stir in rum.
Hint: For faster preparation - you may split cake horizontally, and spoon 2/3 of
glaze evenly over both cut halves. Spread seedless raspberry jam over bottom half.
Put top half back on. Brush top and sides of cake with remaining glaze.
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Drinks
Christmas Float
1 can coke or Dr Pepper
3 scoops of ice cream - chocolate or vanilla
4 cherries
2 red and green gum drops
red and green M&M's
whipped cream topping
Put ice cream in cup. pour soda on it. then add the whipped cream, cherries and
candy.
Holiday Punch
Perfect for large gatherings and making those family encounters a little easier to
bear.
Ingredients:
1/5 white rum
1/5 white wine
6 oz frozen lime juice
6 oz frozen lemonade
1 qt ginger ale
1 qt club soda
chopped oranges, lemons & limes
large block of frozen strawberries
Directions:
Mix and drink (slowly). Do not drive.
alternative recipe
1 qt rum
1/2 gallon white wine
3 x 6 oz cans lemon-lime juice
2 qts club soda
1 qt ginger ale
fruit
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