Sunday, January 3, 2010

Recipes from the Holiday party I had December 11th







Coconut-Cranberry Chews
Ingredients
About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature
2  cups  sugar
1  tablespoon  grated orange peel
2  teaspoons  vanilla
3 1/4  cups  all-purpose flour
1  teaspoon  baking powder
1/4  teaspoon  salt
1 1/2  cups  dried cranberries
1 1/2  cups  sweetened flaked dried coconut
Preparation
1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth. 2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut. 3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets. 4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Nutritional Information
Calories: 92 (45% from fat), Protein: 0.7g, Fat: 4.5g (sat 2.8), Carbohydrate: 12g
Fiber: 0.4g, Sodium: 58mg, Cholesterol: 10mg
By: Sherry Consolin
 
 
 
 
Peanut Butter Cream Sandwich Cookies
· 1/2  cup chunky peanut butter
· 1/2  cup shortening
· 1  cup packed brown sugar
· 1  egg
· 1  tsp. vanilla
· 1  tsp. baking soda
· 1/8  tsp. salt
· 1-1/4  cups all-purpose flour
·   Granulated sugar
· 1  recipe Peanut Cream Filling, below
Directions
1. Preheat oven to 350 degrees F. In bowl beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.
2. Form dough into balls, using a level teaspoon each. Place 1-1/2 inches apart on ungreased or parchment-lined baking sheets. Flatten by making crisscross marks with tines of fork dipped in sugar.
3. Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Transfer to wire rack; cool.
4. Spread one teaspoon Peanut Cream Filling on flat side of half of cookies. Top with remaining cookies. Store in airtight container at room temperature up to 3 days. Freeze unfilled cookies up to 1 month. Makes about 4 dozen sandwich cookies.
Peanut Cream Filling:In medium bowl whisk together 3/4 cup chunky peanut butter, 3/4 cup marshmallow creme, 3 tablespoons milk, 3/4 teaspoon ground cinnamon; and 1/4 teaspoon ground cumin. Gradually whisk in 3 tablespoons powdered sugar.
Nutrition Facts- Calories 98, Total Fat (g) 6, Saturated Fat (g) 1, Monounsaturated Fat (g) 3,
Polyunsaturated Fat (g) 2, Cholesterol (mg) 4, Sodium (mg) 69, Carbohydrate (g) 11,
Total Sugar (g) 7, Fiber (g) 1, Protein (g) 2, Vitamin C (DV%) 0, Calcium (DV%) 0
By: Darci Ross
 
 
Rollo Cookies
1/2 cup margarine1/2 cup peanut butter1/2 cup sugar1/2 cup brown sugar1 egg1 1/2 cups flour1/2 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt24 Rollo candiesgranulated sugar
Preheat oven to 375F. Cream together margarine, peanut butter, egg and sugars. Sift together flour, baking powder, soda and salt. Gradually add dry ingredients to margarine mixture and mix well. Roll dough into balls. Place one chocolate-covered caramel drop in center of each ball. Roll each ball in granulated sugar and place on a lightly greased baking sheet. Bake 10-15 minutes.
By JoAnn Hart
 
Snowball Cookies
For the Snowballs you'll need:1 stick of butter1 cup white sugar1 egg, slightly beaten1 cup chopped dates2 cups Rice Krispies cereal1/2 cup chopped nuts (walnuts or pecans work best)2 cups flaked coconut
Melt butter, add sugar and beaten egg over medium heat. Add the chopped dates and cook for 10 minutes. Turn off heat. Cool for 3 minutes.
Add the Rice Krispies and nuts. The mixture will be hot, so wait a minute or two before shaping into balls and rolling in coconut. I'm always burning my hands making these cookies, but they're soooo worth it. To avoid hurting yourself try dropping the mixture by teaspoonfuls directly onto the plate with the coconut, cover the drops with coconut and then form them into balls. Place on partchment paper to cool. Makes about 2 dozen if you like them big, or more if you make them a bit smaller.
By JoAnn Hart
 
Angel Wings
TIME: Prep: 30 min. + chilling Bake: 20 min.
Ingredients:1 cup cold butter, cubed1-1/2 cups all-purpose flour1/2 cup sour cream10 tablespoons sugar, divided1 tablespoon ground cinnamon, dividedColored sugar, optional
Directions: In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic wrap; refrigerate for 4 hours or overnight.
Unwrap one ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12-in. x 5-in. rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 teaspoon cinnamon.
Lightly mark a line down the center of the dough, making two 6-in. x 5-in. rectangles. Starting with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side.
Wrap in plastic wrap; freeze for 30 minutes. Repeat three times.
Place remaining sugar or place colored sugar if desired on waxed paper. Unwrap one roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 12 minutes or until golden brown. Turn cookies; bake 5-8 minutes longer. Remove to wire racks to cool.
Yield: about 3 dozen.Nutrition FactsOne serving: (2 each), Servings: 21, Calories: 144, Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 27 mg, Sodium: 91 mg, Carbohydrate: 13 g, Fiber: 0 g, Protein: 1 g
By: The Brewer Family
 
7 Layer Cookie Bars



1-1/2 cups graham cracker crumbs,1 stick melted unsalted butter,1 -14 oz can sweetened condensed milk,1 pkg. semi-sweet chocolate chips,1 pkg. butterscotch chips,1-1/2 cup coconut,1 cup chopped nuts. Preheat oven to 350 degrees (325 degrees for glass dish). In a 13 x 9 inch baking pan melt butter in oven. Sprinkle crumbs over it. Mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25-30 minutes or until lightly browned. Cool before cutting. By: JoAnn Hart
 
Buckeyes
1 1/2 lbs confectioners' sugar1 16 oz jar crunchy peanut butter1 cup butter, softened1 12 oz pkg semi-sweet chocolate chips1 tablespoon Crisco or vegetable oil
In the bowl of a food processor, add 1/2 the quantity of the butter, sugar, peanut butter. Process until well combined.
Shape into 1 inch balls. Refrigerate. Repeat this process with remaining ingredients.
In the top of a double boiler, combine Crisco or vegetable oil and chocolate, simmering and stirring until chocolate has melted. (If you don't have a double boiler, melt it in a small metal bowl over boiling water in a saucepan; alternatively, use a microwave). When melting chocolate, be careful not to allow any moisture to touch it (or steam), as this will cause the chocolate to seize and you'll have to start over!
Dip each ball in chocolate until partially coated. Place on wax paper or silicone sheets.
Store, refrigerated, in an airtight container. By: JoAnn Hart


KELLOGG'S RICE KRISPIES TREATS

1/4 cup butter1 pkg. regular marshmallows or 3 cups miniature marshmallows6 cups Kellogg's Rice Krispies cereal
In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.
Stir in the Kellogg's Rice Krispies cereal coating them well with the melted marshmallow mixture.
Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper. Cut into squares when the mixture cools.
  
Banana bread
 
1 cup sugar
1/2 cup butter
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
3 well ripened bananas mashed and left out for one hour in open air
1 cup nuts grounded
2 eggs well beaten
 
Cream sugar and butter; add bananas and eggs. sift soda, salt and flour together. Add banana mixture to flour mixture. Stir just until ingredients are thoroughly combined. Add nuts. Bake in oven at 350 degrees for one hour.
 
Bourbon Cocktail Meatballs Recipe
48 meatballs
· 1 1/2 lbs lean ground beef
· 1/2 cup plain breadcrumbs
· 1/4 cup finely chopped onion
· 1 teaspoon salt
· 1 teaspoon dry mustard
· 2 tablespoons chili sauce
· 1 egg
Sauce
· 1 (12 ounce) jar pineapple preserves
· 1/3 cup chili sauce
· 1/4 cup bourbon
· 1/4 teaspoon hot pepper sauce
·
1. Heat oven to 400°F.
2. In large bowl, combine all meatball ingredients, mix well.
3. Shape mixture into 1 1/4-inch meatballs.
4. Place in ungreased 15 x 10 x1-inch baking pan. Bake at 400°F for 15-20 minutes or until thoroughly cooked.
5. Meanwhile, in a large saucepan, ombine all sauce ingredients and mix well.
6. Cook over low heat until mixture is bubbly, stirring frequently.
7. Add cooked meatballs to sauce, stir gently to coat. Makes 48 meatballs.
 
 
Pasta Salad
2 bags rotini pasta, cooked and cooled
Broccoli, tiny pieces
Cauliflower, tiny pieces
Onion, tiny pieces
Bell peppers, tiny pieces
1 bottle Italian dressing
Mix all above ingredients and chill in refrigerator over night. Serve and Enjoy.
Pizzelle
6 eggs1 cup butter, melted1½ cups sugarPinch of salt1 teaspoon anise extract1 teaspoon vanilla extract3½ cups all-purpose flour
1. Beat the eggs on medium speed  until pale and thick. 2. Add the melted butter and mix until thoroughly combined. 3. Add the extracts and continue to mix. 4. Reduce the speed to low and gradually add the flour, mixing until combined. 5. Preheat the pizzelle iron according to the manufacturer’s directions. When ready, drop batter by heaping tablespoon onto iron, close, and hold closed for as long as the manufacturer states. 6. When ready, open iron and remove pizzelle with a rubber spatula. Repeat until all batter is used.
Storing: Pizzelle can be stored in either an airtight container or cookie tin. I can’t tell you how long they last because I have never heard of pizzelle going bad!

 
Hot Totty
Combine 1 gallon of apple juice, 1 half gallon cranberry juice, l cup sugar and 1/2 teaspoon cloves, and 1 teaspoon ginger, 1/2 teaspoon allspice, 1 teaspoon cinnamon  in a large pot bring to a boil and then reduce heat to slimmer, add orange that has cloves stuck in it.  Simmer for 45 minutes, remove from heat and let cool then add 1 bottle of sprite to it.  Put in a pot to keep warm for drinking. My recipe called for rum to be added however we never added it to it.


Festive Punch
1. Two 2 liter bottles of Hawaiian Punch
2. One 2 liter bottle sprite
3. One ½ gallon vanilla ice cream
4. berries



Veggie dip #1
1. Knorr vegetable soup mix 2. Two cups sour cream
Mix well the night before. Place in refrigerator. Serve and enjoy with your favorite cut up veggies or potato chips.
 
Veggie dip #2
1. Two cups sour cream 2. 4 tablespoons chip and dip mix from Penzey’s spices.
Same as above dip.




(Most of these recipes are from magazines, old cookbooks and/or some other place. I do not in any way claim these recipes as my own. )

No comments:

Post a Comment

There was an error in this gadget