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Wednesday, June 17, 2015

Peach Meringue Bars

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

  • Servings: 12
  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 egg yolks (save whites for top)
  • 2 1/2 cups flour
  • 1 pint peach preserves
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3/4 cup pecans, chopped or 3/4 cup coconut

Recipe

  • 1 cream together first 5 ingredients and spread into 2 1/2x13x10 in cookie sheet. cover with peach preserves.
  • 2 beat egg whites until stiff. add 1 cup sugar and vanilla to whites. spread on top of preserves.
  • 3 sprinkle pecans or coconut or both on top.
  • 4 bake at 350 for 40 minutes.

Tuesday, June 16, 2015

Onion Lover's Twist

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

  • Servings: 12
  • 1 1/4 teaspoons active dry yeast
  • 1/4 cup warm water
  • 4 cups flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup hot water
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 1 egg
  • 1/4 cup butter
  • 1 cup finely chopped sweet onion
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon sesame or 1 tablespoon poppy seed
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika

Recipe

  • 1 grease cookie sheet.
  • 2 in large bowl, dissolve yeast in warm water.
  • 3 add 2 cups flour, sugar, water, milk, butter, and egg.
  • 4 blend at low speed until moistened, then beat at medium speed for 2 minutes.
  • 5 by hand, stir in remaining flour to form a soft dough.
  • 6 cover: let rise in warm place until light and doubled in size, (45-60 minutes).
  • 7 while dough is rising, prepare filling by mixing melting 1/4 cu0 butter in saucepan. add onion, parmesan cheese, sesame or poppy seeds, garlic salt and paprika and mix well; set aside.
  • 8 stir down dough. toss on floured surface until no longer sticky.
  • 9 roll out to an 18"x12" rectangle; spread with filling.
  • 10 cut lengthwise into 3 strips (18"x4" each), or for 2 loaves, cut into 9"x4" strips.
  • 11 starting with the longer side, roll up each strip; seal edges and ends.
  • 12 on a prepared cookie sheet, braid 3 rolls together. if making 2 loaves, repeat process.
  • 13 cover: let rise until doubled, about 40-60 minutes.
  • 14 bake at 350 degrees for 30-35 minutes until golden brown. serve warm or cool.

Jam Squares

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 1/2 cup granulated sugar
  • 1/4 lb butter, softened
  • 1 1/2 cups all-purpose flour
  • 1 large egg
  • cinnamon
  • apricot jam, for filling

Recipe

  • 1 preheat oven to 350°f lightly grease a cookie sheet with an edge.
  • 2 combine the first 4 ingredients. mix until the dough is firm enough to roll.
  • 3 roll out 3/4 of the dough to fit the bake of the cookie sheet. the remainder of the dough will be used to make the lattice.
  • 4 spread a layer of jam on the dough then sprinkle with cinnamon. shape the leftover dough into long strands and make the lattice.
  • 5 bake for 25 - 30 minutes, or until slightly brown. let the squares cool completely before cutting.

Lavender Cookies

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

  • 2 eggs
  • 1/2 cup butter
  • 1/2 teaspoon vanilla
  • 1 cup sugar
  • 1 teaspoon lavender flowers
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • confectioners' sugar
  • rose water
  • 3 -5 drops red food coloring, to make icing pink

Recipe

  • 1 preheat the oven to 375°f.
  • 2 put eggs, butter, sugar, vanilla, and lavender into blender and run on low until well mixed.
  • 3 sift flour, baking powder and salt into a mixing bowl.
  • 4 add other ingredients and stir until well blended.
  • 5 drop dough a teaspoon at a time onto ungreased cookie sheets.
  • 6 bake until lightly browned for 8 minutes.
  • 7 blend enough rosewater, red food coloring into the confectioners' sugar to make a smooth frosting.
  • 8 ice the cookies and let them set until frosting is firm.

Monday, June 15, 2015

Hungarian Cookies For Beginners

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 26
  • 4 cups unsifted flour
  • 3 teaspoons baking powder
  • 1/2 cup sugar
  • 1 lb margarine
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons milk
  • 1 beaten egg
  • 1/2 cup jam

Recipe

  • 1 sift together dry ingredients.
  • 2 cut in margarine as for pie crust.
  • 3 add eggs, vanilla and milk, just enough to hold dough together. do not work this dough, just blend ingredients.
  • 4 roll out and cut into squares 3x3 inch, not too thin.
  • 5 fill with any desired filling.
  • 6 brush top with beaten egg.
  • 7 bake at 350 degrees fahrenheit until golden brown.

Nasoya Strawberry Cream Pie With Sugar Cookie Crust

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • 2/3 cup wheat flour
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup butter
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 (17 ounce) package nasoya silken creations tofu, strawberry flavor
  • 1 cup heavy cream
  • 1/2 cup fresh strawberries
  • 1 teaspoon sugar

Recipe

  • 1 make the pie crust by blending all the crust ingredients together with an electric mixer.
  • 2 grease a 9" or 10" pie pan with cooking spray, and press the crust into it. be sure to poke some holes in it with a fork.
  • 3 bake at 375 for about 10 minutes or until the crust shows signs of setting.
  • 4 pull the crust out to cool for a bit and lower the oven temp to 350.
  • 5 make the pie filling by first mixing the heavy cream and strawberries together in a blender or food processor.
  • 6 add this mixture to the nasoya in a mixing bowl.
  • 7 add the sugar.
  • 8 pour the mixture into the pie crust.
  • 9 bake at 350 for 20-35 minutes depending on oven strength, until it looks set.
  • 10 when it looks set, turn the oven off and let it cool in there for at least half an hour. pull it out and let it chill in the fridge for at least 3 hours prior to serving.
  • 11 if you like, top with fresh strawberries or toasted almonds. i wanted to put toasted almonds in as part of the recipe but the filling itself is very good and different.

Small Batch Chocolate Chip Cookies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 1 cup margarine
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 12 ounces chocolate chips (1 pkg)
  • 1/2 cup nuts

Recipe

  • 1 cream sugars and margarine; blend in eggs and vanilla.
  • 2 add flour, salt and soda.
  • 3 stir in chocolate chips and nuts.
  • 4 drop in scoops onto baking sheets.
  • 5 bake at 350° for 10-12 minutes.

Cuernitos Menonitas (mennonite "little Horns")

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • 2 (8 ounce) cans crescent roll dough
  • 8 links mennonite salami (or substitute another hard salami)
  • 1 cup mennonite cheese, finely grated (or substitute monterrey jack)
  • 1 egg
  • 1 tablespoon water, ice-cold

Recipe

  • 1 preheat the oven to 450f (250c).
  • 2 beat well egg and water.
  • 3 open and separate crescent rolls. place a salami link on each one, and sprinkle with cheese. roll up from the long side and curve to form a "little horn".
  • 4 brush with beaten egg mixture and place on a greased or parchment paper lined cookie sheet.
  • 5 bake 12-15 minutes, or until golden.

Mormor's Danish Chocolate Tops

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

  • 25 g butter
  • 50 g chopped hazelnuts
  • 50 g chopped almonds, no skin
  • 200 g good quality chocolate
  • 50 g raisins
  • 25 g corn flakes, slightly crushed

Recipe

  • 1 melt butter in a teflon-pan at high heat, but do not brown it.
  • 2 roast the nuts about 2 minutes, break up chocolate pieces and melt in nuts at low heat, stir constantly about 1 minute.
  • 3 take the pan off the heat, add raisins and cornflakes, stir to coat.
  • 4 set onto cookie sheet with baking paper in 25 small portions with two teaspoons.
  • 5 cool in fridge 1 hour.
  • 6 can be stored in fridge for 3 days.

Jam-filled Thumbprint Cookies

Total Time: 33 mins Preparation Time: 20 mins Cook Time: 13 mins

Ingredients

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 pinches salt
  • 2 teaspoons vanilla
  • 6 tablespoons milk
  • 1/2 cup cornstarch
  • 2 1/2 cups all-purpose flour
  • jam, to fill

Recipe

  • 1 preheat oven to 375°f line a baking sheet with parchment paper.
  • 2 cream together butter, sugar and salt. beat in vanilla, milk and cornstarch.
  • 3 stir in flour until just combined.
  • 4 roll into 1 inch balls. place on baking sheet and make a shallow indentation with your thumb. fill indentation with a bit of jam.
  • 5 bake tarts for 12-13 minutes, until cookies just start to brown.
  • 6 cool on a wire rack.

Jam/jelly Filled Butter Cookies

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 24
  • 1/2 cup shortening
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg, beaten
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup jam or 1/2 cup jelly

Recipe

  • 1 if using self-rising flour reduce the baking soda to 1/4 teaspoon and omit the salt.
  • 2 beat together the shortening and butter.
  • 3 beat in sugars well, then beat in the egg.
  • 4 add the dry ingredients, and mix well.
  • 5 shape the dough into two rolls 1 1/4" in diameter, sealing well in waxed paper.
  • 6 refrigerate for a minimum of 3 hours or overnight.
  • 7 heat oven to 400°f.
  • 8 slice dough into 1/8" thick disks.
  • 9 put 1/2 teaspoon of jam/jelly on half the slices, keep it in the center of the disk.
  • 10 top each disk with another slice and bake. you can sprinkle these with sugar for a crunchier cookie (optional).
  • 11 bake for 8 - 10 minutes.
  • 12 store in an air tight container once the cookies have cooled.

Ginger-almond Shortbread Cookies

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 24
  • 1 cup butter, at room temperature
  • 2/3 cup sifted confectioners' sugar
  • 1 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1/4 cup finely ground almonds
  • 24 whole almonds

Recipe

  • 1 preheat oven to 350°.
  • 2 in a large mixing bowl, cream butter with sugar and almond extract until smooth.
  • 3 add flour, ginger, and ground almonds and beat mixture until well combined.
  • 4 on a floured surface, roll dough out to 1/2-inch thickness.
  • 5 cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
  • 6 press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
  • 7 remove to rack and cool.

Ginger-lemon Cookies

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar, divided
  • 1 egg
  • 2 3/4 teaspoons grated fresh lemon rind
  • 1/2 teaspoon vanilla extract
  • 1 cup flour, plus
  • 2 tablespoons flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • extra flour, for shaping (andrea gordon(she won!)

Recipe

  • 1 set the oven at 325 degrees.
  • 2 line 2 baking sheets with parchment.
  • 3 in an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
  • 4 when the mixture is smooth, beat in the egg, lemon rind, and vanilla.
  • 5 sift the flour, baking powder, ginger, and salt.
  • 6 with the mixer set on its lowest speed, add the dry ingredients to the batter.
  • 7 scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
  • 8 with floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
  • 9 arrange them 2-inches apart on the baking sheets.
  • 10 put the remaining 3 tablespoons of sugar in a bowl.
  • 11 dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
  • 12 bake the cookies for 18 minutes or until the edges are golden brown.
  • 13 cool on wire racks.
  • 14 store in an airtight container.

Pancakes (oamc)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • 2 eggs
  • 1 1/2 cups milk
  • 4 tablespoons unsalted butter, melted
  • 2 cups flour
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt

Recipe

  • 1 in a mixing bowl, beat eggs until fluffy.
  • 2 add milk & melted butter.
  • 3 in another mixing bowl, mix together all the dry ingredients.
  • 4 pour the dry ingredients into the egg mixture & mix well. (if needed, add milk to get a thinner consistency).
  • 5 heat griddle to high (or 400 degrees). grease griddle with butter.
  • 6 pour a small amount of batter (about 1/4 cup- i use a measuring cup to pour pancake batter) & spread with bottom of measuring cup to a good size.
  • 7 when bubbles appear on top of pancake, flip pancake & cook on other side for 2-3 minutes.
  • 8 top with pat of butter & syrup, and enjoy!
  • 9 (side note- i set my oven to warm & on a cookie sheet i will place a kitchen towel, folded in half on top. when the pancakes are done cooking, i place inside of the kitchen towel in the oven until ready to serve. also, if you are freezing, wait until pancakes cool & then place in a freezer bag & place in freezer. when you are ready to heat up place a wet paper towel over the pancakes in the microwave & cook for 30 sec to 1 minute in the oven.).

Oh My Chocolate Bark

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 1 (12 ounce) bag chocolate chips
  • 1 (12 ounce) bag semi-sweet chocolate chips
  • 1 cup toasted sliced almonds
  • 2 tablespoons crystallized ginger, packed and diced
  • 1 pinch cardamom (optional)
  • 1 tablespoon orange zest
  • 2 ounces caramels, diced (optional)
  • 1 -2 tablespoon toffee pieces (optional)

Recipe

  • 1 melt chocolates in separate microwavable containers according to directions on bags.
  • 2 mix almonds, caramel, and semi-sweet chocolate then place randomly in blobs on a cookie sheet with wax paper on it.
  • 3 mix ginger, cardamom, toffee and orange zest with chocolate.
  • 4 then place in random spots among the chocolate.
  • 5 swirl the two together to make streaks.
  • 6 place another piece of wax paper on top. then another cookie sheet to slightly flatten smooth. 2009 i used sil pads below and above the melted bark. it`s 20 degrees outdoors with 12 inches of snow expected so out goes the tray of bark to harden. ;).
  • 7 chill till hard and break into pieces.

Lavosh Smoked Cheese And Ham Pizzas (rachael Ray)

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 8
  • 1 lavash flat bread (plain or flavored, sliced into 12 pieces)
  • extra virgin olive oil, for drizzling
  • 1 lb smoked fresh mozzarella cheese, sliced into 12 pieces (can substitute 3/4 pound smoked cheddar, shredded)
  • 1/4 lb prosciutto, cut into 1/2 inch strips
  • 1 cup arugula leaf, chopped
  • fresh ground black pepper

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 cover 2 cookie sheets with lavosh. drizzle lavosh with a little extra virgin olive oil and turn over. layer cheese on the lavosh. if you are substituting smoked cheddar, scatter the shredded cheese in an even layer allowing a little of the lavosh to still peek through.
  • 3 place bread in oven to melt cheese, 5 minutes. cut lavosh into squares and dot each square with small ham strips, draping them over the cheese. scatter chopped greens over pizza squares. drizzle pizza squares with extra virgin olive oil and season with black pepper. transfer to plate and serve.

Jam Tart

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

  • 120 g plain flour
  • 120 g self rising flour
  • 1/4 teaspoon salt
  • 150 g cold butter
  • 1 egg yolk
  • 2 tablespoons cold water

Recipe

  • 1 sift both flour into a large bowl. add salt.
  • 2 add butter into flour and blend until texture looks like fine bread crumbs.
  • 3 add egg yoke and water and knead in lightly.
  • 4 let rest in refrigerator. roll out dough on a lightly floured surface using rolling pin. dough needs to be 1/2 thick.
  • 5 preheat oven to 350.
  • 6 cut out circles with cookie cutter. transfer to baking pan.
  • 7 spoon out jam/jelly to the middle of each dough circle.
  • 8 place in oven for 10-15 minnutes.
  • 9 take out and let cool.
  • 10 eat!

Lavender Ice Cream

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

  • Servings: 4
  • 4 egg yolks
  • 3/4 cup sugar
  • 2/3 cup half-and-half
  • 8 fresh heads lavender flowers
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla extract (optional)

Recipe

  • 1 in a medium bowl, whisk the egg yolk and sugar together until light and foamy.
  • 2 gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. bring just to the boil, then strain into the egg yolk mixture.
  • 3 return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon.
  • 4 pour the custard into a bowl, cover and refrigerate until completely cold.
  • 5 in a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard.
  • 6 process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months.
  • 7 serve decorated with sprigs of lavender, and thin, crisp cookies.

Easy Spicy Pecans

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • 1/4 cup butter, melted
  • 4 teaspoons worcestershire sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon garlic salt
  • 1/2-1 teaspoon hot pepper sauce
  • 4 cups pecan halves

Recipe

  • 1 preheat oven to 325.
  • 2 mix all ingredients together and spread out on a cookie sheet.
  • 3 bake for 30 minutes, stirring occasionally.
  • 4 do not overbake.
  • 5 drain on paper towels.
  • 6 store in an air tight container.

Small Batch Of Chewy Mini Muffin-cookies

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • 3 tablespoons unsalted butter
  • 4 1/2 tablespoons sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 5 tablespoons flour
  • 1/2 teaspoon cinnamon
  • butter-flavored cooking spray

Recipe

  • 1 preheat your oven to 350°f.
  • 2 mix in a bowl butter, sugar, vanilla and water until blended.
  • 3 stir in flour and salt until well blended.
  • 4 stir in cinnamon, or any other flavorings, maybe some m&m's, chocolate chips, almond extract, nuts etc.
  • 5 spray a mini muffin tin with butter flavored cooking spray, drop batter into molds.
  • 6 bake in oven for 14 minutes, this is what i did and i got chewy centers. if you want harder, perhaps cook for an additional 3-5 minutes.
  • 7 set on wire rack and carefully take mini muffins out using a butter knife and transfer to serving plate.
  • 8 this made 11 out of the 12 mini muffin molds for me!

Pumpkin Fudge Brownies

Total Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 24
  • 1 cup soymilk lite
  • 2 tablespoons lemon juice
  • 2 1/2 cups unbleached flour
  • 1/2 cup oat bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon ginger, ground
  • 1/8 teaspoon clove, ground
  • 2 cups sucanat
  • 1 1/4 cups lite silken firm tofu or 1 1/4 cups lite silken extra firm tofu
  • 2/3 cup prune puree
  • 2/3 cup canned pumpkin puree
  • 2 teaspoons vanilla extract, separated
  • 1/4 cup boiling water
  • 1/4 cup cocoa powder
  • 1 tablespoon liquid fruitsource

Recipe

  • 1 preheat oven to 350. oil spray 9" by 13" baking pan.
  • 2 place soymilk in a glass measuring cup. add lemon juice, set aside.
  • 3 in a large bowl, stir together the next 10 ingredients and set aside.
  • 4 place the tofu in food processor and blend. add prune and pumpkin puree and process. add soymilk and 1 tsp of vanilla and blend until smooth.
  • 5 fold the tofu mixture into the dry ingredients.
  • 6 remove 1 1/2 cups of the batter to a medium bowl.
  • 7 whisk together boiling water and cocoa, add remaining 1 teaspoons of vanilla and liquid fruitsource to the reserved batter. set aside.
  • 8 spread 2/3 of the pumpkin batter on the bottom of the prepared pan.
  • 9 spoon dollops of the fudge batter over top, leaving spaces in between.
  • 10 spoon remaining 1/3 of pumpkin batter in an alternating fudge-pumpkin pattern.
  • 11 run a butter knife through the batters to form a swirling pattern, a la marble cake.
  • 12 bake 30 minutes, cool and cut into squares.

Rice Balls

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

  • 1/2 cup flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 3 cups cooked rice
  • 3 eggs
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • powdered sugar

Recipe

  • 1 mix together the flour, sugar, baking powder, salt, and cinnamon and nutmeg.
  • 2 thoroughly mix the rice, eggs and vanilla together in a separate bowl.
  • 3 add the dry ingredients to the rice and egg mixture.
  • 4 when thoroughly mixed, drop by spoonfuls into the hot oil (about 360 degrees f) and fry until brown.
  • 5 drain on paper towel.
  • 6 or, drop onto cookie sheet and bake at 425 degrees for about 10-12 minutes or until firm to the touch. when baking they will not brown on top very well. watch for browning on the bottom .
  • 7 sprinkle with powdered sugar or top with honey and serve while hot.

Ginger-lemon-sage Cookies

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

  • 1/2 cup unsalted butter, at room temp
  • 3/4 cup sugar, plus
  • 1 tablespoon sugar
  • 1 small lemon
  • 1/2 teaspoon vanilla extract
  • 1 cup flour, plus
  • 2 tablespoons flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 teaspoons fresh sage
  • sugar, for rolling

Recipe

  • 1 set oven to 325.
  • 2 line cookie sheets with parchment paper.
  • 3 combine flour, baking powder,ginger and salt. set aside.
  • 4 grate the lemon rind and juice the lemon.
  • 5 cream butter and sugar.beat in the egg, lemon rind, vanilla and lemon juice and sage.
  • 6 add dry ingredients. scrape down the bowl and cover. refrigerate for at least an hour. using a cookie scoop drop cookie balls in the sugar and roll around. place on the cookie sheet two inches apart and flatten with the bottom of a glass to about 1/3 inch thick. cook for about 18 minute.

Oh-so-simple Chocolate Fondue

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

  • Servings: 4
  • 2 -100 g triangle-shaped chocolate bars (or a 200 gram bar)
  • 1/2 cup low-fat milk
  • fruit, cake cubes, cookies, marchmallows, whatever you choose to dunk

Recipe

  • 1 break the chocolate bars into triangles in a microwaveable dish. add the milk and microwave on medium for 1 minute, stirring after 30 seconds. remove from the microwave and stir until melted. (if there are still large lumps of chocolate, return to the microwave for 15 seconds at a time until it is stirrable.) pour into fondue pot and place over low flame. enjoy! (this recipe is actually made using the triangle-shaped chocolate bars, but i can't use their name. you know what they are. starts with "tobler", end with "one" -- ).

Pumpkin Ginger Tassies..miniature Delights

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

  • Servings: 24
  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 3/4 cup firmly pkd brown sugar
  • 1/2 cup whole canned pumpkin (not pie mix)
  • 3 tablespoons half-and-half (can use low fat)
  • 1 teaspoon grated gingerroot
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar, pkd
  • 1 tablespoon butter, softened

Recipe

  • 1 heat oven to 350*.
  • 2 in large bowl, combine all crust ingredients, beat until well blended. shape dough into 24 1 1/4" balls.
  • 3 place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.(there are several tart tampers that make this job much easier.).
  • 4 in medium bowl, combine all filling ingredients; blend well.
  • 5 spoon scant tbls filling into each crust lined cup.
  • 6 in small bowl, combine all topping ingredients; mix until crumbly. carefully sprinkle 1 tsp topping over each filled cup.
  • 7 bake at 350* for 18-22 minutes or until puffed and tip of knife inserted in center comes out clean.
  • 8 immediately run flat sided knife around edges of cookies.
  • 9 cool cookies in pan 5 minutes. carefully remove cookies from muffin cups, place on wire racks to cool.
  • 10 cool 30 minutes or until completely cooled.
  • 11 if topped with small dab of whipped cream or cool whip, these tassies are spectacular of dessert buffet.

Pumpkin Gobs

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 30
  • 2 cups sugar
  • 2 eggs
  • 1 cup vegetable oil
  • 2 cups mashed cooked pumpkin
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon clove
  • 1 teaspoon salt
  • 1 (3 1/2 ounce) package french vanilla instant pudding
  • 1 cup sugar
  • 1 cup milk
  • 1 cup shortening
  • 1 teaspoon vanilla

Recipe

  • 1 combine 2 cups sugar and eggs in mixer bowl; beat until thick and lemon colored.
  • 2 add oil, pumpkin, and 1 teaspoon of vanilla; mix well.
  • 3 add flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt; mix well.
  • 4 drop by teaspoonfuls on lightly greased cookie sheet.
  • 5 bake at 350f for 12 to 15 minutes or until light brown.
  • 6 remove to wire rack and cool.
  • 7 combine pudding mix, 1 cup of sugar, milk, shorting, and 1 teaspoon of vanilla in mixer bowl.
  • 8 beat until spreading consistency.
  • 9 spread on half the cookies and top with remaining cookies.

Pumpkin Gingerbread Bars

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 12
  • 2 eggs
  • 1/2 cup brown sugar
  • 3/4 cup solid pack pumpkin
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 tablespoon confectioners' sugar

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 spray a 9" square pan with nonstick coating spray.
  • 3 beat eggs with electric mixer at high speed 2 minutes.
  • 4 add brown sugar 1 t at a time, beating well after each addition.
  • 5 add pumpkin, molasses and vanilla.
  • 6 beat at medium speed 12 minutes.
  • 7 combine flour, baking powder, cinnamon and ginger, stir to blend.
  • 8 add to pumpkin mixture.
  • 9 stir well.
  • 10 pour into prepared pan.
  • 11 bake 20 minutes or until a wooden pick inserted in center comes out clean.
  • 12 let cool 10 minutes in pan.
  • 13 invert onto platter.
  • 14 sprinkle with confectioner's sugar.
  • 15 serve warm.

Lavender Shortbread

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

  • 1 1/2 cups butter, softened
  • 2/3 cup sugar
  • 2 tablespoons lavender flowers, chopped finely
  • 1 tablespoon fresh mint, chopped
  • 2 1/3 cups flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt

Recipe

  • 1 preheat oven to 325°f.
  • 2 cream together butter, sugar, lavender and mint with a mixer until light and fluffy.
  • 3 add flour, cornstarch and salt and beat until well mixed.
  • 4 divide dough into two, flatten into discs, cover with plastic wrap and refrigerate until firm.
  • 5 roll out dough to 1/2" thickness on a floured board.
  • 6 cut into 1 1/2" squares or into rounds.
  • 7 bake 20-25 minutes on parchment covered cookie sheets, or until golden.
  • 8 let cookies cool on the sheet for a few minutes before transferring to a rack to cool completely.
  • 9 when completely cool, dust with lavender-flavored powdered sugar (see recipe lavender sugar#71901 or flavored sugars#53926) or plain powdered sugar would be fine.

Rice Cereal Energy Bars

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1 pinch salt
  • 1/2 cup dates, chopped
  • 1/2 cup raisins
  • 1/2 cup dried apricot
  • 1/2 cup dried cherries
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup rolled oats
  • 7 cups crisp rice cereal
  • 1 cup corn syrup
  • 1 cup sugar
  • 1 1/2 cups crunchy peanut butter
  • 1 cup powdered milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Recipe

  • 1 combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. cook, stirring until fragrant and toasted. salt lightly, and set aside to cool.
  • 2 combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. pulse to chop until small but not pasty. transfer to a large bowl, and mix with oats and crisp rice cereal.
  • 3 in a small glass bowl, mix together the corn syrup, sugar and peanut butter. heat in the microwave until bubbly. stir in the powdered milk, vanilla, and almond extract. pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.
  • 4 press the mixture into a greased 10x15 inch jellyroll pan using wet hands. cut into squares, and allow to cool completely before removing from the pan.

Hard Candy

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

  • 4 cups sugar
  • 1 cup water
  • 1 cup karo light corn syrup
  • 1 teaspoon peppermint extract

Recipe

  • 1 heat sugar, water and karo to 290 degrees.
  • 2 remove from heat, add flavoring and food coloring.
  • 3 drizzle in thin rows onto cookie sheets lined with foil and covered with sifted confectioners' sugar.
  • 4 cool.
  • 5 crack to size and store in covered container.

Pumpkin Hazelnut Cheesecake With Whiskey Sauce

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

  • 2 cups finely crushed graham cracker crumbs or 24 gingersnap cookies
  • 1/2 cup butter, melted
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cardamom
  • 5 eggs
  • 2 egg yolks
  • 1 cup brown sugar
  • 4 (8 ounce) packages cream cheese
  • 16 ounces pumpkin puree
  • 3 tablespoons flour
  • 1/2 cup frangelico
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon clove
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, chilled
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon grand marnier (to taste)
  • 1/2 cup butter
  • 1 1/2 cups powdered sugar
  • 2 egg yolks
  • 1/2 cup whiskey (to taste) or 1/2 cup bourbon (to taste)

Recipe

  • 1 prepare crust in advance. combine crust ingredients, and press on bottom and approximately 2" up the sides of a greased 9” springform pan. freeze for 20 minutes.
  • 2 while crust is chilling, combine all filling ingredients and beat until smooth. pour into prepared crust.
  • 3 bake 350 degrees for 50 - 55 minutes, or until center is firm. remove from oven when done, allow to cool completely, and refrigerate overnight.
  • 4 when ready to cut into slices, use knife to loosen edge of cake from pan, then release the springform sides and remove cheesecake.
  • 5 top with chilled grand marnier whipped cream and drizzle generously with warm whiskey sauce for the most decadent holiday delight you’ll ever taste!

Pumpkin Gobs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • 2 cups packed light brown sugar or 2 cups dark brown sugar, your choice
  • 1 cup shortening
  • 2 cups pumpkin
  • 2 eggs
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup evaporated milk, heated, estimated amount
  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup sugar

Recipe

  • 1 preheat oven to 350 degrees f.
  • 2 for cookies.
  • 3 cream the brown sugar and 1 cup shortening.
  • 4 add remaining cookie ingredients and mix until well blended.
  • 5 drop by heaping teaspoons full onto greased cookie sheet.
  • 6 flatten with the back of spoon, leaving small rounded indentation in center of cookie.
  • 7 bake for 10-12 minutes.
  • 8 let cook slightly on baking sheet then remove to wire rack to cool completely.
  • 9 filling: heat milk.
  • 10 cream together the remaining filling ingredients.
  • 11 slowly add milk and beat until creamy. you may not need to use the entire 3/4 cup of milk. use just what you need to get the consistency you want.
  • 12 take 1/2 of the cookies and divide the filling among these cookies.
  • 13 place the remaining cookies on top to make a sandwich.
  • 14 eat and enjoy.

Pumpkin Ginger Cookies

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

  • 1 (14 ounce) box pumpkin quick bread mix
  • 1/2 teaspoon ground ginger
  • 1/2 cup margarine or 1/2 cup butter, melted
  • 1 egg
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Recipe

  • 1 heat oven to 350.
  • 2 in a large bowl assemble first 6 ingredients into a crumbly cookie dough and all dry particles are moistened.
  • 3 in a separate, small bowl mix remaining sugar and cinnamon.
  • 4 using your hands, roll cookie dough into 1 1/2 inch balls and roll in sugar-cinnamon; place (2 inches apart) onto ungreased cookie sheet.
  • 5 bake at 350 for 12- 15 minutes until cookie tops begin to crack and are set.
  • 6 allow cookies to cool on baking sheet 1 minute and remove.
  • 7 stir in idea: 1/2 cup raisins or cinnamon-covered raisins.
  • 8 the original recipe did not call for the sugar and cinnamon in the dough, just to roll into before baking.
  • 9 i think the extra sugar made them crispy on the outside but soft inside and so we loved it but you could reduce.
  • 10 if you are not a huge spice fan like myself you could also omit the cinnamon in the dough.
  • 11 original recipe also called for 1/4 cup chopped crystallized ginger, but i used the ground because it was all i had on hand, this is one thing i would consider trying next time.
  • 12 my cookies also (probably with the extra sugar) cooked quickly, 11 minutes was fine for me, but will of course, vary by your oven.

Peach Pie Smoothie

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 2
  • 2 peaches, pitted & sliced (fresh)
  • 1 cup vanilla frozen yogurt
  • 1/4 cup milk
  • 2 teaspoons honey
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • 2 vanilla wafer cookies, crumbled

Recipe

  • 1 puree all ingredients except cookies in a blender until smooth.
  • 2 pour into chilled glasses and top with cookie crumbles.

Hard Candy

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

  • Servings: 20
  • 1 cup karo syrup
  • 2 cups sugar
  • 1/2 cup water
  • 1 teaspoon of flavoring candy oil (more or less to your taste)
  • food coloring (to desired color)
  • confectioners' sugar
  • butter

Recipe

  • 1 mix syrup, sugar and water.
  • 2 bring to hard/crack boil on candy thermometer.
  • 3 stir in candy oil and food coloring. (watch about the steam coming off of the mixture, it can really get you).
  • 4 butter the heat resistant surface you will be working on. (she had a marble candy board, i use a cookie sheet).
  • 5 when cool enough to touch with hands (but not too cool or it will be too late), butter you hands and kitchen scissors and begin cutting pieces with scissors.
  • 6 put pieces in a bowl of confection sugar (coats each piece from sticking to one another) and when you get alot in the bowl, skake it thru a stainer to get excess off.
  • 7 this is a very, very fast paced thing! we always cut it to make small pieces, and we bent in any sharp edges to make it easier for the kids. i have poured it into the cookie sheet and as it sets up, you scour it with a pizza cutter. when completely cooled you can break it apart. it all depends on whether i have help or not.

Easiest Peanut Butter Cookies Ever

Hungarian Cookie Bars

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

  • 1 3/4 cups brown sugar, packed
  • 1/2 cup margarine, softened
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 2 large eggs
  • 1 cup chopped nuts

Recipe

  • 1 preheat oven to 325ºf. grease a 9" square baking pan; set aside.
  • 2 in a medium bowl, cream together 3/4 cup of the brown sugar and the margarine. add vanilla and flour; mix well. pat this mixture into the bottom of the baking pan.
  • 3 in a small bowl, beat the eggs until foamy. add the remaining 1 cup brown sugar; mix well. pour into the pan over the first mixture. sprinkle the nuts evenly over the top.
  • 4 bake at 325ºf for 30 to 40 minutes, or until center is no longer jiggly. cool completely before slicing. slice into 2-1/2"x1-1/2" bars.

Lavender Shortbread Cookies

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 12
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup icing sugar
  • 2 teaspoons dried lavender blossoms
  • 1 teaspoon dried spearmint, crushed
  • 1/8 teaspoon cinnamon
  • 1 cup unsifted flour

Recipe

  • 1 preheat oven to 325 degrees f.
  • 2 prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
  • 3 cream the butter until light and fluffy.
  • 4 stir in the sugar, lavender, spearmint and cinnamon.
  • 5 work in the flour and blend until the mixture is crumbly.
  • 6 scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
  • 7 bake 25 to 30 minutes, or until lightly golden around the edges.
  • 8 gently lift both the foil and shortbread out of the pan onto a cutting surface.
  • 9 slice the bars with a serrated knife.
  • 10 transfer to a wire rack to cool completely.
  • 11 store in a tightly sealed tin.

Pumpkin Gobs

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • 2 cups pumpkin
  • 2 cups brown sugar
  • 1 cup oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup softened margarine
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

Recipe

  • 1 to make gobs: in a large bowl mix together: pumpkin,brown sugar, oil, eggs and vanilla.
  • 2 add the flour and all spices.
  • 3 mix.
  • 4 drop on to lightly greased cookie sheet and bake at 350 degrees for 10 minutes.
  • 5 cool completely before filling to make gob filling: beat all ingredients together.
  • 6 take 2 gobs, place the icing on one gob and place other half on top.

Peach Melba Slice

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • 250 g shortbread cookies, crushed
  • 1/2 cup coconut
  • 850 g sliced peaches
  • 1 cup rose wine
  • 1/2 cup raspberry jam
  • 1 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • 1 tablespoon arrowroot
  • 60 g butter
  • 1/2 teaspoon cinnamon
  • ice cream or whipped cream, to serve

Recipe

  • 1 mixed crushed biscuits with coconut and spread over the base of a shallow casserole dish; reserve 1/2 cup crumb mixture and set aside.
  • 2 drain peach slices and arrange peaches in rows over the surface of the crumb mixture.
  • 3 pour peach syrup into a saucepan, add wine, raspberry jam and orange rind and heat slowly until boiling.
  • 4 blend orange juice with arrowroot, add to boiling liquid and stir until thickened; spoon carefully over peaches.
  • 5 melt butter, add reserved crumb mixture and cinnamon and sprinkle over the top of the peaches and sauce.
  • 6 bake in a moderate oven for 12-15 minutes.
  • 7 serve with ice-cream or whipped cream.

Easiest Peanut Butter Cookies (3 Ingredients)

Lavender Cookies

Ginger-lemon Oatmeal Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon grated fresh ginger (can use a little more for more ginger flavor)
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract (or use lemon extract or juicce for more lemon flavor)
  • 1 egg
  • 1 cup all-purpose flour (i use 1/4 cup of whole wheat flour and 3/4 cup all purpose flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup old fashioned oats
  • 1/2 cup chopped pecans (if you don't want to use nuts, add craisins, raisins, or your favorite dried fruit cut up)

Recipe

  • 1 preheat the oven to 375 degrees f.
  • 2 cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. add the ginger, zest, vanilla and egg, and mix well.
  • 3 in a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. add the oats and mix until combined. fold in the pecans with a wooden spoon. spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. they tend to spread out so do give them room. let cool 2 minutes, and then remove from the baking sheets.

Lavender Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • 5/8 cup butter, plus more to grease baking sheets
  • 1/2 cup granulated sugar
  • 1 egg, beaten
  • 1 teaspoon dried lavender flowers
  • 1 1/2 cups flour

Recipe

  • 1 preheat the oven to 350.
  • 2 cream the butter and sugar together, then stir in the egg.
  • 3 mix in the lavender flowers and the flour.
  • 4 grease two cookie sheets and drop spoonfuls of the mixture on them.
  • 5 bake for 15-20 minutes, until golden.
  • 6 if you have trouble with the cookies spreading too much, refrigerate dough before putting on cookie sheets.

Hard Candy

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

  • 2 cups sugar
  • 2/3 cup light karo syrup (corn)
  • 3/4 cup water
  • 1 teaspoon flavoring, lorann flavor
  • powdered sugar
  • food coloring

Recipe

  • 1 mix sugar, syrup and water over medium heat. stir until the sugar discolves. boil without stirring until 310 degrees. remove from heat. stir in flarvor and color.
  • 2 pour on lightly greased cookie sheets. cool (5 hours or overnight) and break.
  • 3 optional: sprinkle powdered sugar on harden candy to minimize stickiness.

Peach Puzzle Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 7 tablespoons unsalted butter, plus more for the pan, divided
  • 1 egg
  • 3/4 cup whole milk
  • 6 large peaches or 7 medium peaches, peeled
  • 3/4 cup packed dark brown sugar
  • 1/4 teaspoon table salt
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Recipe

  • 1 preheat oven to 400°f.
  • 2 combine flour, sugar, baking powder and salt in food processor; pulse to combine. add 4 tbsp cold butter, cut in small cubes, and pulse 6-8 more times until it resembles coarse meal. transfer to a bowl.
  • 3 whisk egg and milk until combined. pour over flour mixture. stir with a big spoon until well-combined and forming a sticky dough. turn out onto a heavily-floured surface and knead until soft but workable. wrap in plastic and refrigerate.
  • 4 generously butter a 9" pie plate. turn a pyrex or ceramic ramekin upside down in the middle of the plate and butter the outside well too. cut peaches in half and remove pits. place peach halves back together and arrange around the ramekin.
  • 5 in a small saucepan, combine brown sugar, salt, water and vanilla with remaining 3 tbsp butter. heat over medium heat until sugar is dissolved and butter is melted. pour syrup evenly over peaches.
  • 6 roll dough out to 11" circle. drape dough over peaches, tucking dough into the pie plate; do not crimp dough to edge of dish. place on a rimmed cookie sheet and place in oven for 25-35 minutes until biscuit is golden brown. immediately transfer to a rack and let cool 30 minutes.
  • 7 place a large platter over the dish and quickly invert. most of the syrup should be in the cup. to serve, slice so each diner gets a whole peach, and drizzle with remaining syrup. serve with whipped cream or vanilla ice cream.

Ricciarelli (sienese Christmas Cookies)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • 2 large egg whites
  • 6 ounces ground almonds (almond flour or meal)
  • 1 tablespoon plain flour
  • 1/2 teaspoon baking powder
  • 2 cups icing sugar (powdered sugar)
  • 1 teaspoon almond extract
  • rum or brandy or amaretto
  • 1/2 oranges, zest of or 1 lemon, zest of
  • 1 tablespoon candied orange or 1 tablespoon lemon peel
  • 12 ounces of good dark chocolate

Recipe

  • 1 sieve together the icing sugar, flour and baking power into a bowel, then mix in the ground almonds.
  • 2 in a separate bowl, add a couple of drops of almond extract to the egg whites and then whisk until stiff peaks form.
  • 3 stir the stiffened egg whites into the dry mixture until a sticky 'dough' is formed.
  • 4 if you are trying the options, at this point add either a tablespoon of mixed orange/lemon peel or the zest of half a lemon/orange or a tablespoon of rum, brandy or amaretto.
  • 5 sprinkle a board with sifted icing sugar and take a desertspoon full of the dough, roll in the icing sugar and form into a ball. flatten the ball a little with the back of a fork. continue until all your dough is gone (the amount above should make 12-16 cookies).
  • 6 line a baking sheet with greaseproof paper and place your dough balls on, taking care to leave space for 'spread' during cooking.
  • 7 pop into an oven that's been preheated to gas mark 6 (200c, 390f) until golden brown. this should take approximately 10-12 minutes.
  • 8 remove from oven and leave to cool completely. if you are intending to dip the cookies in chocolate, at this stage you should melt very good quality dark chocolate (70%+ cocoa solids) in a bowl over a pan of simmering water and dip the cooled cookies inches return them to the tray and cool off in the fridge or a cool place until chocolate is set.
  • 9 ricciarelli keep for a few weeks in an airtight container.

Pumpkin Ice Cream Cake

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

  • Servings: 12
  • 1 1/2 cups gingersnap crumbs
  • 3 tablespoons melted butter
  • 2 liters vanilla ice cream, slightly thawed
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup whipping cream

Recipe

  • 1 combine cookie crumbs with melted butter until evenly distributed.
  • 2 press mixture into the bottom and slightly up the sides of a 9" springform pan.
  • 3 refrigerate 10-15 minutes.
  • 4 spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
  • 5 place in freezer until hard.
  • 6 mix together pumpkin, sugar, cinnamon and nutmeg.
  • 7 whip cream until stiff and fold into pumpkin mixture.
  • 8 spoon over ice cream.
  • 9 with back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
  • 10 freeze until firm.

Jam Strip Cheesers (cookies)

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup sugar
  • 3/4 cup butter, softened
  • 3 ounces cream cheese
  • jam or jelly

Recipe

  • 1 combine everything except the jam or jelly.
  • 2 roll out on a floured surface, half at a time, to a 12x3-inch strip. cut into 3x1-inch strips. make a deep groove lengthwise down the center of each cookie with handle of knife, keeping ends closed (i.e., the groove stops a little before the short end of the cookie).
  • 3 place on ungreased cookie sheets. fill groove with jam or jelly, using about 1/4 cup overall.
  • 4 bake at 350 for 20-25 minutes.

Smack Factor Peanut Butter Cookies

Total Time: 34 mins Preparation Time: 25 mins Cook Time: 9 mins

Ingredients

  • 2 cups butter
  • 2 1/2 cups brown sugar
  • 2 tablespoons vanilla
  • 2 tablespoons baking soda
  • 2 large eggs
  • 3 cups flour
  • 2 cups peanut butter

Recipe

  • 1 place soften butter in bowl.
  • 2 then your brown sugar, vanilla and baking soda. mix until well combined.
  • 3 add in your eggs and mix until batter is creamy and soft.
  • 4 now add in your flour one cup at a time stirring in between cups.
  • 5 then add in your peanut butter, mix until well combined. dough should be thick but soft and creamy.
  • 6 using an ice cream scooper, scoop dough onto parchment lined cookie sheet. bake until light golden brown.

Slow-roasted Tomato Sauce

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon balsamic vinegar
  • 3 cloves garlic, minced
  • 1/4 cup minced basil
  • 10 roma tomatoes, halved lengthwise
  • 1 1/2 tablespoons maple sugar
  • 1/2 teaspoon sea salt

Recipe

  • 1 preheat oven to 300 degrees.
  • 2 whisk together the olive oil, vinegar, garlic, and basil.
  • 3 pour half of this mixture onto a cookie sheet and spread it around.
  • 4 place tomatoes cut-side down on cookie sheet on top of the oil blend.
  • 5 drizzle tomatoes with remaining oil, then sprinkle with the maple sugar and salt.
  • 6 bake slowly in oven at 300 degrees for 3 hours.
  • 7 blend or process when done.
  • 8 serve hot over pasta, rice, or beans (if you don't have 3 hours, you can roast them at 400 for 30 to 45 minutes or broil for 15 minutes, but it won't taste the same).

Sunday, June 14, 2015

Holy Crap These Are Amazing Cookies

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • 1 cup sugar
  • 1 cup corn syrup
  • 18 ounces peanut butter, crunchy or 18 ounces smooth peanut butter
  • 6 cups corn flakes
  • 3 ounces good quality chocolate, of your choice (i used scharffen berger semisweet 62 percent.)

Recipe

  • 1 preparation:.
  • 2 combine sugar and corn syrup in a medium saucepan. place over medium-high heat and stir until the mixture comes to a full boil.
  • 3 remove from heat and stir in the whole jar of peanut butter. mix well.
  • 4 add corn flakes to a large bowl. pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
  • 5 with a tablespoon or cookie scoop, scoop out and form into 1รข€“2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
  • 6 put the chocolate in a small bowl and melt in the microwave for about thirty seconds. stir until smooth.
  • 7 drizzle the melted chocolate over the cookies.

Pumpkin Ice Cream Freeze

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 8
  • 1 1/4 cups gingersnap cookies, crushed,about 25 cookies
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 quart vanilla ice cream
  • 1 cup canned pumpkin
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground ginger

Recipe

  • 1 mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl.
  • 2 press the mixture into a 8 x 5 inch baking dish and set aside.
  • 3 combine the remaining ingredients in a large bowl and pour over the crust.
  • 4 freeze overnight.
  • 5 serve with the reserved crumbs on top and maybe add some chopped nuts.

Sly Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • 1 cup crisco vegetable shortening
  • 1 1/2 cups granulated sugar
  • 2 jumbo eggs
  • 1/2 cup sour milk
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 (21 ounce) cans comstock brand pie filling (cherry or blueberry work best)

Recipe

  • 1 in large bowl cream together shortening and sugar, add eggs slowly.
  • 2 in a separate bowl mix together flour, baking powder, and baking soda until well mixed.
  • 3 slowly add flour mixture to shortening mixture, mixing with spoon or hands until well blended and evenly moist.
  • 4 divide dough in half.
  • 5 press half of dough mixture in to a standard jelly roll or cookie sheet.
  • 6 add pie filling.
  • 7 place remaining dough on top of filling in pieces.
  • 8 brush dough with milk and sprinkle with sugar.
  • 9 bake @ 350° for 30 minutes.

Morning Glory Cookies

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

  • 3 cups quick-cooking oats
  • 2 cups brown sugar, firmly packed
  • 1 cup butter, softened
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1 3/4 cups flour
  • 1 cup pecans, chopped
  • 1 cup coconut
  • 1 cup carrot, shredded
  • 1 cup canned pineapple

Recipe

  • 1 heat oven to 350 degrees. lightly grease cookie sheet or line cookie sheet with parchment paper.
  • 2 combine oats, brown sugar, butter, eggs, baking soda, cinnamon, salt and vanilla in a large mixing bowl and beat until smooth. add flour and mix well. stir in pecans, coconut, carrots and pineapple. blend well. using a 1/4-cup measure, scoop dough into prepared sheets, leave dough in mounds.
  • 3 bake 18 to 20 minutes or until edges are lightly brown. yields 36.

Small Batch Chocolate-chip Cookies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup soft brown sugar
  • 1 tablespoon soft brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups flour
  • 2 tablespoons milk
  • 1 cup chocolate chips

Recipe

  • 1 preheat oven to 350f/175°c.
  • 2 cream butter and sugars together.
  • 3 add egg and vanilla and beat well.
  • 4 stir in flour, baking soda and salt until well combined.
  • 5 stir in chips.
  • 6 drop dessertspoons full onto cookie sheet.
  • 7 bake for 10 minutes or until the edges of the cookies are golden.

Milo Cookies

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • 125 g butter
  • 1 cup caster sugar
  • 1 1/2 cups self-rising flour (sifted)
  • 1/2 cup milo (not the 3-in-1)
  • 1 egg (beaten)
  • 1/2 cup hazelnut kernels, chopped (optional)

Recipe

  • 1 preheat oven on 180.
  • 2 cream butter & sugar together.
  • 3 add egg & milo. mix well.
  • 4 add self-rising flour in slowly while blending to prevent clumps forming.
  • 5 bake 180 for 15mins. cookies will doubled in size whilst baking (no worries!). it will fall back after cooled.
  • 6 allow cookies to cool on rack for 10mins before removing & serve!

Hard Candy

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 50
  • 2 cups sugar
  • 1 cup corn syrup
  • 2 tablespoons water
  • 1 teaspoon candy oil
  • food coloring (optional)

Recipe

  • 1 over medium heat,cook sugar, syrup, water to hard crack.
  • 2 add oil and desired food color, stirring until well mixed.
  • 3 pour onto buttered cookie sheet.
  • 4 start cutting immediately and continue until cool.
  • 5 break.
  • 6 sprinkle lightly with powdered sugar.

Light & Fluffy Shortbead Cookies

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • 1 cup butter
  • 1 cup flour
  • 1/2 cup cornstarch
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Recipe

  • 1 preheat oven to 300°f.
  • 2 beat butter with mixer until light and fluffy.
  • 3 sift dry ingredients together.
  • 4 add dry ingredients to whipped butter a little at a time.
  • 5 add vanilla last and beat well.
  • 6 drop dough by teaspoonful onto parchment-lined cookie sheet and bake 30-40 minutes until just turning light golden brown.
  • 7 cookies will be delicate.
  • 8 pack or freeze carefully.
  • 9 for a different look add a candied cherry half to the center of each cookie before baking.

Peach Pecan Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • Servings: 9
  • 3/4 cup chopped pecans
  • 1 (16 ounce) can sliced peach halves in syrup
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
  • 1/2 cup half-and-half
  • 1 1/2 teaspoons vanilla extract
  • 1 cup gingersnap crumbs
  • 1 (6 ounce) package almond brickle chips
  • 1/2 cup coconut flakes
  • whipped cream (optional)

Recipe

  • 1 *preheat oven to 350-degrees f. lightly grease 9-inch square baking pan; set aside.
  • 2 *spread pecans in single layer on ungreased baking sheet. bake pecans until lightly browned, about 10 to 12 minutes stirring occasionally.
  • 3 *drain peaches well; discard syrup or save for another use. chop drained peaches; set aside.
  • 4 *beat softened cream cheese and the brown sugar in large bowl until the mixture is well blended.
  • 5 *add eggs, one at a time, beating well after each addition. blend in half-and-half and vanilla extract. stir in gingersnap cookie crumbs, brickle chips, toasted pecans and coconut flakes. stir in chopped peaches; spread in prepared baking pan.
  • 6 *bake cake until center is firm and edges are golden, about 35 to 40 minutes. serve with whipped cream if desired.
  • 7 *enjoy!

Frozen Watermelon Margarita

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 2 1/2 cups seedless watermelon, rind already removed,cut into 1 inch cubes
  • 3 tablespoons fresh lime juice
  • 6 ounces tequila (hopefully an aged tequila)
  • 2 ounces cointreau liqueur (or triple sec)
  • 1 1/2 cups ice

Recipe

  • 1 place cut watermelon on a cookie sheet and place in freezer, freeze solid, remove and place in a plastic bag, keep in the freezer until ready to mix the drink place all the ingredients in your food processor or blender and puree until smooth garnish with a watermelon wedge if you want!

Hard Candy

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 3/4 cup water
  • 1 teaspoon flavoring
  • 1/2 teaspoon food coloring
  • 2 cups powdered sugar

Recipe

  • 1 in a large saucepan, mix together sugar, corn syrup, and water. stir over medium heat until sugar dissolves. bring mixture to a boil without stirring.
  • 2 why syrup temperature reaches 260*f, add color. do not stir; boiling action will incorporate color into syrup.
  • 3 remove from heat at 300*f or when drops of syrup form hard, brittle threads in cold water.
  • 4 after boiling action ceases, add flavoring and stir. use caution when adding flavoring to avoid rising steam.
  • 5 pour syrup into lightly oiled candy molds or onto greased cookie sheet and score to mark squares.
  • 6 when cool, break into pieces and dust with sugar to prevent sticking.
  • 7 store in an airtight container.

Frozen Peanut Butter Pie

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 8
  • 24 nutter butter sandwich cookies
  • 5 teaspoons melted butter
  • 1 (8 ounce) package cream cheese
  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 (8 ounce) container frozen whipped topping

Recipe

  • 1 crush cookies.
  • 2 add melted butter.
  • 3 mix well and press into 9in.
  • 4 pie plate.
  • 5 mix cr.
  • 6 cheese, p.
  • 7 butter, sugar and vanilla on med.
  • 8 speed till well blended.
  • 9 stir in whipped topping.
  • 10 put into crust.
  • 11 freeze for at least 5 hours.

Rice Balls

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • 1 1/2 cups minute rice, uncooked
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup peas
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup mozzarella cheese, shredded

Recipe

  • 1 cook the rice.
  • 2 mix it with 1 egg, all of the cheese, and peas.
  • 3 refrigerate for an hour so they get firm.
  • 4 preheat oven to 350.
  • 5 take out the balls and roll them around in bread crumbs.
  • 6 put them on a sprayed cookie sheet and put them in the oven until they have browned on the outside.

Official Scooby Snack (from The Kitchen Of Shaggy)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • 2 cups flour
  • 1 cup oatmeal
  • 1/2 cup cocoa
  • 1/2 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 teaspoon walnut extract (optional, 1 oz of finely ground herbal medicine)

Recipe

  • 1 preheat oven to 350°f
  • 2 combine all ingredients in a large mixing bowl.
  • 3 if there is not enough liquid to mix all the ingredients after 5 minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients.
  • 4 taste batter before cooking and adjust amount of sugar to your liking.
  • 5 place on a lightly greased cookie sheet and bake for 8-12 minutes, depending on how large you made your cookies.
  • 6 can be cooked for a shorter time for chewier cookies, or longer for a drier, crisp cookies.

Pumpkin Log Rolls

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup pecans (finely chopped)
  • powdered sugar, for dusting
  • 8 ounces cream cheese (room temp)
  • 2 tablespoons softened butter
  • 3/4 teaspoon vanilla
  • 1 cup powdered sugar (sifted)

Recipe

  • 1 grease a 10 x 15 cookie sheet.
  • 2 lie with wax paper, then grease again.
  • 3 mix batter in order given.
  • 4 beat eggs and sugar, then add the pumpkin.
  • 5 sift together flour, baking soda, salt, and cinnamon.
  • 6 beat into the first mixture.
  • 7 spread batter in prepared pan.
  • 8 sprinkle with nuts if using.
  • 9 bake at 350 degrees for 15 minutes.
  • 10 turn out onto a towel that has been sprinkled with powdered sugar.
  • 11 roll up in towel and wax paper and let cool.
  • 12 filling:.
  • 13 cream ingredients with a hand mixer on med-low speed until smooth.
  • 14 unroll cake and remove the wax paper.
  • 15 spread the filling evenly over the cake.
  • 16 roll back up and wrap in foil.
  • 17 store in the refridgerator until ready to serve.

Ginger-lemon Pinwheel Cookies

Light & Fluffy Homemade Marshmallows

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • 3 (1/4 ounce) packages from a box unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon vanilla extract, pure
  • confectioners' sugar, for dusting

Recipe

  • 1 combine the gelatin and 1/2 cup cold water in your electric mixer's bowl and let it sit while you prepare the syrup.
  • 2 combine the sugar,corn syrup,salt and 1/2 cup of water in a small saucepan or small pot.
  • 3 cook over medium heat until the sugar dissolves then turn up the heat to high and cook till the syrup is 240 degrees on the candy thermometer.
  • 4 now remove from the heat.
  • 5 put the mixer on low fitted with a whisk attachment and slowly pour the hot syrup into the bowl of dissolved gelatin.
  • 6 put the mixer on high speed and whip till it becomes very thick, this could take around 10 to 15 minutes.
  • 7 add vanilla & mix thoroughly.
  • 8 dust generously a 8 x12 inch baking dish (use glass or ceramic) with confectioner's sugar.
  • 9 pour the mixture in to pan and smooth out the top and dust with more confectioner's sugar.
  • 10 let the marshmallow mixture sit out uncovered overnight or until it dries out.
  • 11 run a knife dipped in confectioners' sugar around the sides of baking dish to loosen the marshmallow.
  • 12 turn out on a cutting board and cut in to squares or use cookie cutters to shape.
  • 13 dust with more confectioners' sugar.

Jam Jam Cookies 1981

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

  • 1 cup crisco shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 cup sour milk
  • 1/2 teaspoon baking soda, dissolved in the milk
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour

Recipe

  • 1 combine shortening, sugars,vanilla, and beat well.
  • 2 add eggs and salt.
  • 3 add milk with the 1/2 tsp soda dissolved in it.
  • 4 add flour and baking powder.
  • 5 make a soft dough.
  • 6 roll on a floured board and cut with a glass in rounds bake 375 degrees for 11 minutes.
  • 7 until nicely browned.
  • 8 cool on a rack.
  • 9 smear jam onto the underside of a cookie and place another cookie over to make a sandwich cookie or add some marshmallow fluff on one side and jam on the other and sandwich together also.
  • 10 sometimes we ice with a butter icing one cookie, jam on the other then place them back to back.

Jam Filled Cookies

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

  • 1/2 cup shortening
  • 1 3/4 cups brown sugar
  • 2 eggs, well beaten
  • 2 cups finely crushed corn flakes
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup jam or 1/3 cup jelly, any flavour

Recipe

  • 1 cream shortening and sugar together.
  • 2 stir in the eggs and corn flakes.
  • 3 sift together the flour and baking powder and stir into the wet mixture.
  • 4 chill, covered, in the fridge for about 1 hour.
  • 5 roll out dough on a lightly floured board, a small amount at a time.
  • 6 cut with a round cookie cutter.
  • 7 place on a greased cookie sheet.
  • 8 spread centre of each with a small amount of jam.
  • 9 cover with another round cookie which has the centre cut out.
  • 10 bake in a preheated 325f oven for 7 1/2 to 10 minutes, or until done.
  • 11 let cool on sheet 5 minutes, then remove to a rack to finish cooling.

Ricciarelli

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 36
  • 1 1/2 cups blanched almonds
  • 12 ounces almond paste
  • 1 egg
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Recipe

  • 1 grind almonds in a food processor or blender.
  • 2 put almond paste in your stand-up mixer. on low speed, slowly break up the paste.
  • 3 add the ground almonds, mix on medium for 3 minutes until ingredients are integrated.
  • 4 add egg , continue mixing for another 2 minutes to make a stiff dough.
  • 5 finally add vanilla, baking powder and salt. blend until ingredients are mixed.
  • 6 divide dough into 3 or 4 pieces. roll each piece on a lightly floured surface. you want each roll to be about 1 inch in diameter. wrap each roll in plastic wrap and refrigerate for an hour to firm up dough.(you can keep an roll or two of dough in the refrigerator for several days, or even in the freezer for longer, and then you can make fresh cookies whenever you want.).
  • 7 preheat oven to 300. line a baking sheet with parchment paper. slice into rounds between 1/2 inch and 1 inch thick and lay rounds on parchment-paper-covered baking sheet.
  • 8 on upper rack of oven, bake for 6-8 minutes, then rotate pan and cook another 6-8 minutes. cookies should be golden when done. transfer to a cooling rack. sprinkle the little cuties with powdered sugar when cooled and ready to serve.

Mincemeat Drop Cookies

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 cup mincemeat (prepared)
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Recipe

  • 1 cream shortening and sugar until light and fluffy; add egg and beat well.
  • 2 add mincemeat, mixing well.
  • 3 combine flour, soda, and salt; mix well, and stir into creamed mixture.
  • 4 drop by teaspoonfuls onto greased cookie sheets.
  • 5 bake at 350 degrees f.
  • 6 for 18 to 20 minutes.