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Reply
| | From:  Genie· (Original Message) | Sent: 3/20/2008 3:42 AM |
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Reply
| | | From: Genie· | Sent: 3/20/2008 3:50 AM |
| Pecan Caramel Thumbprints
1 1/4 C. pecans
1/2 C. unsalted butter
1/2 C. brown sugar
2 large eggs
2 C. flour
1 t. baking powder
1/4 t. salt
48 soft and chewy caramels
confectioners sugar for decoration
In a food processor, pulse 1 1/4 cups pecans until just chopped; transfer to a small bowl. Put remaining 1/2 cup pecans and the sugar in food processor; pulse until nuts are finely ground. add butter and eggs; process until smooth. Add flour, baking powder and salt; pulse just until blended. Scrape dough into a bowl.
Heat oven to 350° F.
With dampened hands, roll dough into 1 inch balls, then roll in the chopped nuts to coat. Place 1 inch apart on ungreased cookie sheet. Press a caramel in center of each.
Bake 10 to 12 minutes or until edges are very lightly browned. Remove to wire racks to cool. If desired, dust with confectioners sugar.
Yield: 48 Store in airtight container at room temperature for 1 week or you freeze for up to 3 months.
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Reply
| | | From: Genie· | Sent: 3/20/2008 3:51 AM |
| Orange Almond Biscotti Cookies
4 eggs, large
1 C. vegetable oil
4 t. baking powder
1 C. sliced almonds
3 t. orange oil
1 1/2 C. sugar
4 C. plus 2 Tablespoons all-purpose flour
1 egg yolk
1 T. water
Preheat oven to 350°F. Combine eggs, vegetable oil, orange oil, baking powder and sugar in mixing bowl. Mix thoroughly. Add almonds and flour, one cup at a time, mixing thoroughly. Divide dough in four.
On 2 greased and floured baking sheets, pat out dough into 4 logs (2 on each baking sheet), approximately 1/2-inch thick, 3-inches wide and 12-inches long. Space logs at least 2-inches apart. Combine water and egg yolk thoroughly and brush top of logs.
Bake 30 minutes until golden brown. Transfer to cooling rack and allow to cool for 10 minutes. Place on cutting board and with serrated knife, slice diagonally about 1/2-inch thick.
Lay slices flat on the baking sheet and return to 200º F. oven for 15 minutes. Remove from oven and let cool on rack. Store in a tightly covered container.
Yield: Approximately 3 1/2 to 4 dozen
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Reply
| | | From: Genie· | Sent: 3/20/2008 3:52 AM |
| Gingerbread Men
"Doesn't need molasses!!!"
Original recipe yield: 2 1/2 dozen
PREP TIME 25 Min
COOK TIME 12 Min
READY IN 1 Hr 37 Min
INGREDIENTS
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
DIRECTIONS
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
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Reply
| | | From: Genie· | Sent: 3/20/2008 3:53 AM |
| Pilgrim Pies
Cookies
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 tsp. vanilla extract
1 can (15 oz.) pumpkin
3 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. each baking soda, baking powder, salt
Filling & Cream Cheese Frosting
4 oz. cream cheese, softened
1/2 cup butter or margarine, softened
2 tsp. vanilla extract
3-1/2 cups confectioners' sugar
Directions
Heat oven to 350º F. Beat eggs, brown sugar, oil and vanilla
extract in a mixing bowl until smooth. Stir in pumpkin. In a
separate bowl, combine flour, pumpkin pie spice, baking powder, baking
soda and salt. Add dry ingredients to egg mixture a half cup at a
time, blending each time until smooth. Drop by heaping tbsp. onto an
ungreased cookie sheet, using a moist finger or back of a spoon to
flatten slightly each mound. Make only 9 on a cookie sheet. Bake
cookies for 12 minutes, then transfer to a wire rack to cool
completely. Frosting: Beat together cream cheese, butter and vanilla
extract in a bowl until light and fluffy. Mix in confectioners'
sugar, 1/2 cup at a time, until frosting is spreadable. You may not
need to use entire 3 -1/2 cups. Turn half of cookies upside down and
spread with a generous amount of cream cheese frosting. Top with
another cookie right side up.
Makes 10-14 Pilgrim Pies.
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Reply
| | | From: Genie· | Sent: 3/20/2008 3:54 AM |
Date Nut Spice Cookies
1 pound pitted dates
2 1/4 cups walnuts
2 cups flour, sifted
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves, ground
1/4 teaspoon salt
8 ounces unsalted butter
2 cups sugar
3 large eggs
1 teaspoon baking soda
2 teaspoons water
Preheat oven to 350F. Cut aluminum foil to line cookie sheets and line sheets, shiny side up. Use scissors to cut dates into 1/4 to 1/2 inch pieces and set aside. Break walnuts into medium pieces and set aside. In the large bowl of an electric mixer beat the butter until soft. Add the sugar and beat to mix. Beat in the eggs one at a time. In a small cup dissolve the baking soda in the water and beat into the dough. On low speed add the dates and beat until mixed. Then on low speed, gradually beat in the sifted dry ingredients. Stir in the walnuts. Place a large piece of aluminum foil alongside the sink. Use two kitchen tablespoons for dividing the dough, one for picking up with and one for pushing off with. Form about forty mounds of the dough, each one a heaping tablespoonful, and place them any which way on the foil. They can be right next to each other. Place a lined cookie sheet close to you. Wet your hands under cold running water, pick up a mound of the dough, roll it between your wet hands into a round shape and the flatten it between your hands to 1/2 inch thickness, each cookie should be about 2 to 2 1/2 inches in diameter. Place it on the lined cookie sheet. Now the cookies should be placed about 2 inches apart. Your hands must be held under the cold running water before shaping each cookie. Bake two sheets at a time, reversing them top to bottom and front to back once or twice during baking to insure even browning. Bake for 18 to 20 minutes until the cookies are golden brown all over and spring back when gently pressed with a fingertip. Do not under bake. Use a wide metal spatula to remove the cookies, and transfer them to racks to cool. Continue to shape and bake all of the cookies. When cool, store in an airtight container with wax paper between the layers. Store at room temperature or freeze. Yield about 40 cookies. | |
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Reply
| | | From: Genie· | Sent: 3/20/2008 3:55 AM |
| Maggie's Cranberry Orange Bars
This is a fairly quick one for the holidays. I made it up when I needed a
quick second recipe for a party because the tray with my first batch of
cookies looked a little empty. The crust was adapted from another favorite
cookie and the cranberry filling (preserves) is something that I usually
keep in the refrigerator during the holidays because it's so versatile. I
hope that they are enjoyed!
Filling.
Ingredients:
1 15-ounce can whole berry cranberry sauce
1/3 c. orange marmalade
1 tsp. vanilla
Directions:
Combine the cranberry sauce and the orange marmalade in a saucepan. Cook
over medium heat, stirring constantly, until melted. Stir in vanilla. Pour
into a glass jar and chill until it jells again. This is good to use to fill
cookies, as a spread with cream cheese on nut bread, or on warm scones with
tea. Makes about 1 pint.
Cookies.
Ingredients:
1 18.25-ounce box yellow cake mix
1/2 c. butter or margarine
1 egg
1 tsp. almond extract
1/2 c. slivered almonds
Directions:
Combine cake mix, butter, egg and almond extract in a food processor, pulse
until well blended. Mixture will be soft and sticky, so moisten fingers or
use a rubber scraper to press 2/3 of mixture into a sprayed 9x13-inch baking
pan. Bake at 350 degrees for 10 to 12 minutes (crust may still be pale).
Cool. Spread the filling over the crust. Crumble the remaining crust mixture
over the filling, and sprinkle the almonds over the top. Bake at 350 degrees
for 20 to 25 minutes. Cool thoroughly before cutting into bars with a
moistened or serrated knife. Makes about 1 1/2 dozen, depending on the size.
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Reply
| | | From: Genie· | Sent: 3/20/2008 3:56 AM |
| Pumpkin Squares
4 eggs
1 2/3 cups sugar
1 cup oil
1 (16 oz) can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/8 tsp nutmeg
2 (3 oz) pkg's cream cheese
1 cup butter
2 tsp vanilla
3 3/4 cups powdered sugar
In a large bowl, beat together eggs, sugar, oil, and pumpkin until light and fluffy.
In another bowl, sift together flour, baking powder, cinnamon, salt, baking soda and nutmeg. Add to pumpkin mixture and mix thoroughly.
Spread batter in ungreased 15x10-inch jelly roll pan. Bake at 350, 25 to 30 minutes. Cool.
Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar and stir until mixture is smooth. Frost and cut into squares.
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Reply
| | | From: Genie· | Sent: 3/20/2008 3:56 AM |
| Caramel Date Bars with Cranberries and Walnuts
1 cup cranberries
2 tablespoons PLUS 1/2 cup sugar, divided
2-1/3 cups flour, divided
2 cups rolled oats
1/2 cup packed light brown sugar
1/2 teaspoon baking soda
1 cup butter or margarine, melted
1-1/2 cups chopped dates
1/3 cup chopped walnuts, toasted
1 cup caramel ice cream topping
Preheat oven to 350 F.
In small bowl, combine cranberries and 2 tablespoons sugar; set aside. In medium bowl stir together 2 cups flour, oats, 1/2 cup sugar, brown sugar, and baking soda. Stir in melted butter, blend well. Reserve 1 cup crumb mixture. Press remaining crumbs in bottom of 9x13-inch baking pan. Bake 15 minutes.
Sprinkle dates, walnuts and cranberry mixture evenly over crust. Stir together caramel topping and remaining 1/3 cup flour; drizzle over fruits and nuts. Sprinkle with reserved crumb mixture. Return to oven for 20 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars.
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Reply
| | | From: Genie· | Sent: 10/1/2008 2:54 AM |
Cranberry Nut Triangles
1/2 cup butter or margarine, softened
1/2 cup powdered sugar
1 large egg yolk
1 1/2 cups all-purpose flour
1 1/4 cups chopped pecans
3/4 cup dried cranberries
1 cup firmly packed brown sugar
5 tablespoons butter
3 tablespoons whipping cream
3 tablespoons light corn syrup
2 tablespoons maple syrup Beat 1/2 cup softened butter and powdered sugar at medium speed with an electric mixer until creamy. Add egg yolk, beating just until blended. Add flour, and beat at low speed just until mixture is crumbly. Press flour mixture on bottom and slightly up sides of a lightly greased 13- x 9-inch baking dish. Bake at 350° for 20 to 25 minutes or until edges and surface are lightly browned. Remove from oven; sprinkle crust evenly with chopped pecans and cranberries, and let cool. Bring brown sugar and next 4 ingredients to a boil, stirring constantly, in a saucepan over medium-high heat. Pour brown sugar mixture evenly over chopped pecans and cranberries in baking dish. Bake at 350° for 15 minutes or until golden. Remove from oven, and let cool completely. Cut into 15 squares; cut squares in half diagonally to form triangles.
Makes 2 & 1/2 Dozen | |
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Reply
| | | From: Genie· | Sent: 10/11/2008 4:41 AM |
| Apple Harvest Squares
1-1/2c all-purpose flour
1/2tsp salt
1c sugar, divided
1/2c butter or margarine
4c sliced peeled apples
2T lemon juice
1tsp gr cinnamon
1 egg, lightly beaten
1/3c evaporated milk
1tsp vanilla
3/4c chopped nuts
1-1/3c flaked coconut
In a bowl, combine flour, salt and 1/3 cup sugar. Cut in butter until the mixture resembles fine crumbs; press into the bottom of agreased 13" x 9" baking pan. Arrange the apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon; sprinkle over apples. Bake at 375º for 20 minutes.
Meanwhile, in a small bowl, combine remaining sugar with the rest of the ingredients. Spoon over baked apples; bake for another 20 minutes or until golden brown. Cut into squares while still warm.
Makes 20 servings | |
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