It's that time of year again. Time to share and eat cookies until you can't eat anymore. OK. Maybe one more.
Chocolate Cream Macaroon Tarts
I make these for my brother every year. They go fast. You might want to double up on the recipe.-- Alex
Crust
-------
1 and 1/2 cups shredded coconut
1/4 cup sugar
2 egg whites
Filling
-------
1/4 cup butter, softened
1 and 2/3 cups powdered sugar
2 Tablespoons heavy whipping cream
1/4 teaspoon almond extract
1 Tablespoon light corn syrup
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled
Heat oven to 350 degrees.
Combine coconut, sugar and egg whites in large bowl; mix well (2 to 3 minutes).
Spray twelve miniature muffin pan cups with no stick cooking spray. Press 1 Tablespoonful coconut mixture into each cup.
Bake for 13 to 16 minutes or until tarts begin to brown. Cool slightly (5 minutes). Remove from pan. Cool completely.
Meanwhile, beat butter in small mixer bowl at medium speed until creamy (1 to 2 minutes). Continue beating, gradually adding powdered sugar alternatively with whipping cream and almond extract and scraping bowl often, until light and fluffy (1 to 2 minutes). Add corn syrup; mix well. Stir in melted chocolate.
Place filling in pastry bag fitted with star tip. Pipe evenly into coconut crusts.
1 Tartlet = a lot of calories, more carbohydrates than a loaf of bread, 1 g dietary fiber (coconut is good for you), a boat load of fat (but some of it is good fat, so it's OK)
Amber's Oreo Balls
25 Oreo cookies
1 (8 oz.) cream cheese
1 package semi sweet chocolate chips
1 package white chocolate
1. Chop cookies fine in blender.
2. Mix cookie crumbs and cream cheese with hands.
3. Roll cookie dough into small balls.
4. Dip into melted chocolate and them place on wax paper.
5. Let cookies set up in refrigerator.
6. Drizzle white chocolate by tablespoon.
If chocolate is too thick to dip, melt 1-2 Tbs. of Crisco into chocolate.
Amber's Chocolate Chip Cookie Dough Cheesecake
1 1/2 cups finely crushed
chocolate wafer cookies
1 cup white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, diced
2 cups sour cream
3 eggs
2 teaspoons vanilla extract
1/4 cup butter
1/4 cup packed brown sugar
1/4 cup white sugar
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
2 teaspoons white sugar
1 Preheat oven to 350 degrees F.
2 Mix the chocolate wafer cookie crumbs with 2
tablespoons of the white sugar, and the melted butter. Press firmly into the bottom and 1/2 inch up the sides of one 9 inch springform pan. Bake at 350 degrees F for about 8 minutes.
3 To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.
4 To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour into prepared crust.
5 Drop cookie dough in 2 tablespoon portions evenly over the top of the cake, pushing dough beneath the surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center. Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours.
6 To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla, and the 2 teaspoons white sugar until smooth. Spread over hot cake.
Carol's Pumpkin Cheesecake
Ingredients:
2 pkg. (8 oz. each) Philadelphia Fat Free Cream Cheese, softened
1/2 cup sugar (or Splenda for dieters)
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 cup Graham Cracker Crumbs...or for those like me--the Non-Martha Stewart/Suzie Homemaker's, buy the ready made frozen pie crusts!
1/2 cup thawed Cool Whip Free Whipped Topping
Preparation
Mix cream cheese, sugar, and vanilla with electric mixer on medium until well blended. Add eggs; mix until blended. Do not over-beat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie place with cooking spray; sprinkle bottom with crumbs--or if you buy the frozen:
Pour remaining plain batter into crusts. Top with pumpkin batter.
Bake at 325* F for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
Note: This recipe states to top each serving with 1 Tbsp. of whipped topping. *I* prefer to save half of the whipped topping and spread over the pumpkin. It's much better that way.
Carol recommends from Emeril's Show:
Sweet Potatoes in Orange Halves (6-8 servings)
Ingredients
4-6 lg. sweet potatoes, 4 lbs.
1/2 c. sugar/splenda
1 cup orange juice
1/2 cup brown sugar
1/2 cup melted butter
1 cup warmed milk
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. vanilla8-10 navel oranges
1 cup small marshmallows
Preparation
Bake/microwave sweet potatoes until tender. Cool, and peel and mash potatoes.
In large bowl combine mashed sweet potatoes, sugar, orange juice, brown sugar, butter, milk, spices, and vanilla. Beat with electric mixer until fluffy and smooth.
Cut oranges in half and hollow out pulp. Fill hollowed orange halves with the sweet potato mixture. Cover top with marshmallows.
Bake (350*) until marshmallows melt and are 'slightly' brown.
Aileen and her girls' BUCKEYES
A no bake cookie recipe that tastes like peanut butter cups.
Dough
Yields 20-30 (depending how small the balls are)
2 and 1/2 cup of 4X confectioner's sugar
1 cup peanut butter
1/2 cup butter
1 tsp vanilla
Cream butter and peanut butter. Add vanilla. Slowly add powdered sugar, mix well. Chill dough. Form dough into small balls and place on waxed paper.
Chocolate
8 oz. semi-sweet chocolate chips
1/2 cup butter
1/2 cup light corn syrup
Melt chocolate, butter and corn syrup in a small saucepan over a low heat. When well mixed begin to dip your dough balls. Using a toothpick, dip each ball at least halfway into the chocolate. Place back on waxed paper. For younger children, I give them a spoon to drizzle the chocolate over half of the dough ball on the waxed paper. Store chilled.
Emelie's 4-minute toffee
(If you let it cook more then 4 minutes it will go rock hard and you´ll get a big fat dentist bill for Christmas.)
This is my favourite holiday recipe. It´s so good that sometimes I pretend it´s a holiday just so I can make it. And it´s fast to make too.-- Emelie
4 tablespoons of butter
2-4 tablespoons of cocoapowder (personally I like 3 tablespoons)
4 tablespoons of light syrup
1/2 cup of sugar
1. Put a pot on the stove on maximum heat and mix all the ingredients in it.
2. Reduce the heat when the toffee starts to bubble and stir the whole time.
3. Turn of the heat when the toffee has bubbled for 4 minutes and pour it on to an oven paper.
4. When the toffee has cooled dow a bit and starts to go all chewie cut it in pieces and wrapp it in oven paper.
If you want to make it a bit more chistmasy you can mix in some nuts before you pour it on the paper.
Kris' Butter Pecan Turtles
| Crust:
2 c. flour |
Caramel Layer:
2/3 c. butter |
1 c. whole pecan halves
1 c. milk chocolate chips
Preheat oven to 350. In 3 qt. bowl combine crust ingredients. Mix at med. speed, scraping sides of bowl often, 2-3 min. or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2 pan. Sprinkle pecans evenly over unbaked crust. Prepare caramel layer, as follows: in heavy 1 qt saucepan, combine brown sugar and butter. Cook over med. heat, stirring constantly until entire surface of mixture begins to boil. Boil 1/2 to 1 min., stirring constantly. Pour evenly over pecans and crust. Bake for 18-22 min. or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 min.) slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips. Cool completely; cut into bars.
Shannon's Mom's No Bake Cookies
My Mom used to make these No Bakes with me when I was just a little cupcake.
Now, I make them with my own kiddos. So quick and easy and very little
cleanup!-- Shannon
Ingredients:
1 stick of margarine
1 cup of sugar
1/3 cup of milk
2 Tablespoons cocoa powder
1 cup peanut butter
1 teaspoon vanilla
1 1/2 cups of Quick oats
Cooking instructions:
In large saucepan, melt margarine over medium heat. Stir in cocoa, sugar
and milk until well blended. Bring mixture to a rolling boil. Remove from
heat. Stir in vanilla and peanut butter until well blended. Stir in oats.
Place rounded Tablespoons of cookie mixture onto waxed paper. Mixture will
be thick and gooey, but cookies will set and firm during cooling. Should
make approximately 16 cookies.
Tracy's "Best Friend" Ho Ho Cake
1 Chocolate cake mix. Bake as directed in 15x10 cookie sheet pan and let cool.
Filling:
1 1/2 c. sugar
1/4 c. margarine or butter
1/4 c. Crisco
2 t. vanilla
6 T. flour
1 1/2 c. milk
Cook flour and milk stirring until thick. Cool completely. Mix sugar, margarine or butter, Crisco and vanilla together. Then add to flour mixture. Spread on cake and refrigerate for 1 hour.
Glaze:
8 T. cocoa
3 T oil
1 stick margarine or butter
1 egg
3 c. powdered sugar
1 t. vanilla
2 1/2 T water
Melt cocoa, oil and margarine or butter in saucepan. Do not cook or boil! Remove form heat and add egg, stir quickly. Add water, vanilla and powdered sugar. Mix until smooth. Pour on middle of cake and spread.
Jennifer's Mini Brownies
You will need:
1 pkg brownie mix
mini muffin tins
2 blocks white chocolate
2 T milk
1 8oz pkg cream cheese
1/2 C powder sugar
1 C cool whip
Prepare brownie mix as directed, fill greased mini muffins tins 3/4 full, bake brownies as directed. When removed from oven press center of each muffin. Once your mini brownies are cool, remove from tins. In a medium bowl, mix: melted white chocolate & milk, add cream cheese, powder sugar, & cool whip. Once this mixture is cool, put into a piping bag, (I use a baggie & cut a small hole in the corner). Then squeeze a small amount onto to each mini brownie. Garnish with whatever fruit is in season, raspberries or strawberries are the best! Enjoy!
Blair's Chocolate Truffle Cake
Makes 1 eight-inch cake
This cake should be baked the night before it is to be served.
12 tablespoons unsalted (1 1/2 sticks) butter, cut into pieces, room temperature, plus more for pans
8 ounces bittersweet chocolate, cut into small pieces
4 ounces milk chocolate, cut into small pieces
3/4 cup plus 2 tablespoons sugar
5 large eggs, separated
2 tablespoons all-purpose flour
1. Heat the oven to 325°. Butter an 8-inch springform pan, and set aside. Place both chocolates in a large heat-proof bowl, and set over a pan of simmering water. When chocolate is completely melted, add sugar and butter, and stir until well combined. Remove from the heat, and stir in egg yolks.
2. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment; whip until frothy. Sprinkle flour over whites; beat on medium until stiff but not dry.
3. Add one-third of the egg-white mixture to the chocolate mixture, and stir until thoroughly combined. Very gently fold remaining whites into the chocolate mixture, until well blended.
4. Pour the batter into the prepared pan, and bake until springy but still soft in the middle, about 40 minutes. Cool on a rack for 1 hour. Cover with plastic wrap, and chill overnight. Remove from refrigerator, and unmold about 1 hour before serving.
Sarah's Illini Bars- AKA Caramel Brownies
These are hands down the best brownies in the world, and the favorite sweet treat at the University of Illinois- hence the name. I make these every year for Christmas and they are always gone by the end of the day.-- Sarah
14 oz Light Caramels
1/3 c Evaporated Milk
1 pk German Chocolate Cake Mix
3/4 c Butter; melted
1 c Pecans; chopped (optional)
1/3 c Semi-sweet Chocolate Bits;
-(6 oz)
1/3 c Evaporated Milk
Directions: Preheat oven to 350 degrees. Grease and flour 9 x 13 pan. In heavy sauce pan, combine caramels and 1/3 C evaporated milk. Cook on low heat, stirring until caramels melt then set aside. In large mixing bowl, combine cake mix, butter, 1/3 C evaporated milk, and pecans (you might have to get in there with your hands because the dough is pretty thick). Press 1/2 of dough into prepared pan: reserving remaining dough for topping. Bake at 350 degrees for 6 minutes. Then sprinkle chocolate bits over crust and spread caramel mixture over bits. Crumble reserved dough over caramel mixture. Return to oven and bake 15 to 18 minutes. Yum!
Note- I always put mine in the fridge overnight before cutting because the brownies are muy gooey. Enjoy!
Sylvia's Peanutbutter Fudge
1 stick butter or margerine
1 box (16 oz) brown sugar (light or dark, doesn't matter)
milk (not more than 1/4 cup)
peanutbutter (creamy works best, but you can use crunchy)
In a medium sauce pan, melt butter, add entire box of brown sugar, and a splash of milk (approx. 1/4 cup). Bring to a boil, simmer on medium-high heat, stirring constantly for about 10 minutes. Mixture is ready when a drop forms a soft ball when dropped in cold water. Remove from heat, add 3 to 4 heaping tablespoons of peanutbutter, stir until incorporated. Pour mixture into any type of cake pan, or pie tin. Refridgerate until firm. Cut into squares and enjoy.
Karmyn's Puppy Chow
Don't feed it to your dog's they WILL get sick...Trust me-- Karmyn
1/2 cups margerine
1 cup Peanut Putter
12 oz Chocolate Chips
Melt Until smooth. Mix with:
1 box Crispex (until well coated)
Place in a LARGE plastic bag and Shake with 2 cups of Icing Sugar.
Dry, Store, Eat & Enjoy!
Jennifer's Red Raspberry Cheesecake
I made this recipe for work last week and it was literally gone within 10 minutes!-- Jennifer
Crust:
1 cup graham cracker crumbs
1/4 cup sugar
1 tablespoon butter, melted
Filling:
2 eggs
12 oz. cream cheese, softened
1 cup sugar
1/2 teaspoon vanilla
1/4 cup Smuckers seedless raspberry jam, plus 1 cup
Preheat oven to 350 degrees Farenheight.
In a medium bowl combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform pan. Make sure to press against the sides and bottom of the pan. Set crust aside. Or just use a 9-inch premade graham cracker pie crust (extra large).
Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup seedless raspberry jam and mix until well incorporated, slightly fluffy. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 30 minutes.
Top cake with remaining 1 cup seedless raspberry jam. Let cake cool to room temperature and then refrigerate overnight.
You can substitute any flavor jam in this recipe, just make sure it is seedless. (Ex: peach, strawberry)
Suzanne's (ALMOST) Better than Sex Banana Split Pie
This is a VERY Good and VERY rich dessert. Best not to travel with this one (I've tried) Serve at home for most amazing results! It is very pretty, at least when you first put it on the table.-- Suzanne
Step One:
2 cups graham cracker crumbs
1 stick melted butter
*mix these two thoroughly and press into a shallow baking dish
Step 2:
FOR 15 MINUTES (YES REALLY) Beat together :
2 sticks melted butter
1 16-oz box 10 X Sugar
2 eggs
Spread over the crumb crust from step one
Add in layers:
5 bananas sliced
1 large can (drained) crushed pineapple
1 can strawberry pie filling
Refrigerate for 2 hours (minimum) or over night (best)
TOP WITH:
One large container Cool Whip
Crushed nuts
Drizzle chocolate syrup over the whole thing
Amanda's Chocolate Covered Cherry Cookies
These are amazing!!!-- Amanda
INGREDIENTS:
1/2 cup butter
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 (10 ounce) jar maraschino cherries
DIRECTIONS:
1. Preheat oven to 350 degrees F
2. Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.
3. Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet.
4. Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation.
5. In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
6. Bake for 10 minutes.
Megan's Chocolate Yummies
Ingredients:
3 cups rice crispy cereal
7 graham crackers
1 bag mini marshmallow (2 1/2 cups)
12 oz semi-sweet chocolate chips
2/3 cup light corn syrup
3 tablespoons margarine
1/2 cup crunchy peanut butter
Directions:
Coat 13x9x2 inch microawave safe dish with cooking spray. place the grahams in the pan so that the whole bottom is covered. sprinkle marshmallows evenly over crackers. Next, microwave on high for 1-2 minutes and marshmallows are puffy. remove and cool completely. In a 2-quart microwave safe bowl, combine chocolate chips, corn syrup, and margarine. microwave on high for 1 1/2 minutes or until chocolate can stirred smooth. stir in peanut butter. asdd the rice crisp cereal, mixing until combined. spread evenly over marshmallows. cover and refrigerate until firm. cut into bars and store in an airtight container in the frige.
Marilyn's Grandmother's Kefli
I have a holiday recipe that MY Hungarian Grandmother made ever Christmas that I would like to share, it is called Kefli-- Marilyn
1/2 lb. Butter
1/2 lb. Oleo
9 Cups Flour
1/4 tsp. Salt
1 Cup - 2 tsp. Sugar
1/2 Can Evaporated Milk
2 tsp. Vanilla
1 Egg + 3 yolks
Solo Pastry Filling of your choice (at least 3 cans)
1 pkg. Dry Yeast, 2tsp. Sugar, 1/2 Cup Water - combine
Measure flour, cut in butter + oleo as for pie. Add yeast mixture mix and set aside combine remaining ingredients and add to mix all at once. Work very well this makes a very smooth dough. Let rest.
Roll out to 1/4" thickness, cut into 3" squares, add scant tsp. Solo filling of your choice fold over corner to corner. Bake 350 - 20 to 25 minutes dust with powder sugar enjoy.
Sheri's Toffee Crackers
1 Sleeve Saltine Crackers
1-Cup Butter
1-Cup Brown Sugar
2 Cups Chocolate Chips
Grease a jellyroll pan (cookie sheet with sides) and line with Saltines. In a small Saucepan, melt butter and stir in brown sugar. Bring to a boil. Stir constantly while boiling for 3 minutes. Pour over crackers. Bake in 400-degree oven for 3-5 minutes. When you pull the pan out pour chocolate chips onto the hot pan. Spread the chips until melted and cover. Put whole pan in the freezer or refrigerator for at least 4 hours. Break in to pieces to serve.
Sheri's Lemon Bars
Crust:
2 cups Flour
1 stick of margarine-melted
1/3-1/2 cup powder sugar
Press in a 9X13 pan bake till beige 12-15 minutes. While that's baking mix in bowl:
3 eggs
1 1/2 cups sugar
1/3 cup lemon juice
Pour over crust-bake 350 for 25 minutes
Sheri's Grandma's Cookies (Poppy Seed Cookies)
1/2 lb. Butter or margarine
1 1/2 cup powder sugar
2 eggs
2 ts vanilla
1 ts salt
3 cups flour
3 tbs poppy seeds
Mix together-refrigerate 1 hour. Divide into 4 rolls-freeze over night in wax paper and foil. Next day slice the dough. Place on cookie sheet. Bake for 10 minutes in a 350 degree oven.
Anita's Yes! It Has Calories Pineapple Upside Down Cake!!!
Quick, easy and out of this world, my Doc only lets me make it on Holidays!!
(Man I wish there were more holidays!!!)-- Anita
O.K., grab your fav box of cake mix at store, I use pineapple mix!! Prepare with box instructions.
Melt a stick (yes a stick :-o) of butter or less sinful margarine in a 13x 9 pan. Then put in a cup and a half brown sugar, stir it up nice. Then place in pan pineapple rings or our family likes chunks and cherry halfs. Also if you feel wild toss a few pecans in!!! For extra kick I use pineapple juice in place of some of the water in cake recipe!!(See why the Doc don't let me make it everyday!!) Pour in cake batter and bake at 325 glass pan or 350 metal pan about 45 minutes or till toothpick put in center comes out clean! Let cool about 5 min. Then flip it over on cookie sheet, let cool and then pig out! Oh baby!!!
Stephanie's Cinammon Almonds:
7oz whole almonds
4 tablespoons of sugar
1/2 teaspoon of cinammon
2 tablespoons of water
mix everything in a microwave bowl
cook for 4 minutes, 600 Watts
stirr very well until the caramalised water settles
best eaten slightly warm
Barbara's Chocolate Chip Cookie Cake
2 packages of chocolate chip slice & bake cookies
2 eggs
2 tsp vanilla
2 8oz packages of cream cheese
1/2 cup sugar
Grease a 9x13 pan. Slice first package of cookies into slices and place on bottom on pan with sides slightly touching. Blend together eggs, vanilla, sugar & cream cheese & spread over cookies. Slice remaining package of cookies and place on top with sides slightly touching.
Cook 40 minutes in a 350 degree oven.
Chill at least 3 hours. Cut into squares and serve.
Barbara's Peppermint Eggnog Punch
1 quart peppermint ice cream
1 quart dairy eggnog
1 cup rum (optional)
4 12 oz cans ginger ale, chilled
candy canes
Reserve 2 or 3 scoops of ice cream in the freezer to use as a garnish.
In a large chilled bowl, stir remaining ice cream till softened.
Gradually stir in eggnog and rum.
Transfer to punch bowl and add ginger ale.
Float reserved ice cream scoops on top and serve immediately with candy canes.
Makes about 28 4 oz servings
Kim's Heath Bar Dessert
Here's my contribution. This dessert is SO yummy you do not want to stop eating. You have been warned. LOL-- Kim
1 cup crushed ritz crackers
1 cup crushed graham crackers
1 stick margarine
1 (3 oz) boxes vanilla instant pudding
3 cup milk
1 1/2 cup vanilla ice cream
1 large tub of cool whip
2 heath candy bars, crushed
Pat ritz crackers, graham crackers and butter in bottom of a 9 X 11 cake pan.
Stir together pudding and milk until smooth then add ice cream.
Stir until smooth.
Top with cool whip and heath candy bars
Cindy's Monster Cookies
I use foil so that way I can just transfer the foil and cookies to a table to cool.
Using new foil every time. It also cuts down on the cleaning! I also am able to get around a50 cookies if I dont fill the ice cream scoop.-- Cindy
1-dozen Eggs
1-pound oleo
3-pounds Jiffy Crunchy Peanut Butter
4-cups white sugar
2-pounds brown sugar
18-cups Quick Oatmeal
8-teaspoons soda
1-tablespoon white caro syrup
1-table vanilla
2-12 oz bags of chocolate chips
1-12 oz bag of butterscotch chips
1-pound M&M plain or nuts
You will need an extremly large pan or bowl to mix this.
Heat oven to 350 degrees
Grease pan or use foil to cover pan and grease foil.
Use an ice cream scoop to place cookie dough onto pan (6 to a cookie sheet)
Bakes 12-15 minutes at 350 degrees
Makes app. 96 cookies
Old Fashion Apple Pie
You can use two different types of apples either Granny Smith for the tart pie or a sweeter apple.
2 or 3 med to large apples peeled and sliced.
2/3 cup sugar
2 tablespoon flower
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
a pinch of corn starch
1/3 for sweet apples or 3/4 for Granny Smith
and I cheat and buy the crust that is rolled up all you have to do is unroll it into a pan
Heat oven to 450
In a large pot add the water and the apples. Cook the apples until soft, let cool for about 10 minutes unless you are in a hurry then let cool for about 5 minutes.
In a seprate bowl combine the sugar, nutmeg, cinnamon, flower and apples mix with a wooden spoon until apples are coverd. Add in the cornstarch to thicken up the juice pour in to the crust. Place the top crust over the pie and pinch the edges together and cut the crust. Cook for 40 to 50 minutes or until the crust is golden brown. After the first fifteen minutes add foil to the edge to help keep the crust from burning. Let cool a bit serve warm with Ice cream or whip topping
Rachel's Peanut Butter Blossoms
a.. 1 (8 ounce) package candy kisses
b.. 1/2 cup shortening
c.. 3/4 cup Creamy or Crunchy Peanut Butter
d.. 1/3 cup white sugar
e.. 1/3 cup packed light brown sugar
f.. 1 egg
g.. 2 tablespoons milk
h.. 1 teaspoon vanilla extract
i.. 1 1/2 cups all-purpose flour
j.. 1 teaspoon baking soda
k.. 1/2 teaspoon salt
l.. 1/4 cup white sugar for decoration
1.. Heat oven to 375 F. Remove wrappers from chocolate pieces.
2.. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3.. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4.. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
As it is summer in Australia at Christmas time I have gone fruity.-- Kath
Kath's LIQUEUR FRUIT
Prep. 15mins Cooking 10mins
Glass jars with sealable lids, labels, ribbons
Ingredients
Fresh strawberries, husks removed
2 cups white sugar
1 cup water
Barcardi rum
1. Wash fruit. Pack into sterilized jars.
2. Place sugar and water in heavy based saucepan and stir over low heat until sugar dissolves.
Simmer for 5 mins without stirring. Remove from heat.
3. Add 1 part rum to 1 part sugar syrup.
4. Pour hot syrup over fruit in jar. Allow to cool, then seal with lid. label and store in refrigerator for up to 2 months. (If it lasts that long!)
5. Serve over ice-cream or use as a cheesecake topping. Nice on Pavlova too ( baked meringue shell topped with fresh whipped cream and fruit)
Kath's CASSATA POPS
Makes 12-15 depending on moulds
Prep. 10mins. plus soaking fruit and freezing time.
Ingredients
1/4 cup sultanas. 2 tablespoon currants. 1 cup glace cherries (chopped)
1/4 cup rum or brandy 1/3 cup roasted almonds, chopped. 1/4 teaspoon ground cinnamon.
1/4 teaspoon mixed spice. 1 litre good quality vanilla ice-cream.
popsicle moulds (or small plastic or waxed paper cups) and pop-sticks.
1. Place sultanas, currants and cherries in a mixing bowl. Add rum or brandy and mix well. Cover and stand overnight.
2, Mix almonds and spices through.
3. Place ice-cream in a bowl until slightly softened. Add fruit, nut and spice mix and quickly stir into ice-cream. Spoon into popsicle moulds. Freeze for 15 - 30 minutes until slightly firm.
4. Insert a pop-stick into each ice-cream. Refreeze until firm.
Carefully remove ice-creams from moulds and decorate with a ribbon around each stick.
Serve each in a small white paper bag.
Sharon's Fudgy Peanut Butter Bars
1 package yellow cake mix
1 cup peanut butter
1/2 cup butter, melted
2 eggs
FILLING:*
1 cup semi-sweet chocolate pieces
1-1/3 cups (14-oz.can) sweetened condensed milk (not evaporated)
2 tablespoons butter
1 package coconut pecan or coconut almond frosting mix
In large bowl combine cake mix, peanut butter, butter, eggs. By hand stir until dough holds together. Press 2/3 of the dough into bottom of ungreased 13x9-inch baking pan. Reserve remaining dough for topping. Prepare filling. Spread filling over dough in pan. Crumble reserved dough over filling. Bake at 350 degrees for 20 to 25 minutes. Cool: cut into 36 bars.
*FILLING:
In saucepan combine chocolate pieces, milk, butter. Melt over low heat, stirring until smooth. Remove from heat. Stir in frosting mix. (It might be better to do this in a double boiler, if you have one.)
Chelsea's Creamy Caramel -- (EASY)
1 tin sweetened condensed milk
8 oz brown sugar
1/2 lb butter
2 tablespoons golden syrup
Place all ingredients in saucepan and stir over low heat until dark brown color and until mixture leaves sides of saucepan. Pour into greased tin. When cool mark into squares and cut when cold.
Joan's Chocolate Cherry Mice
These are almost too cute to eat.-- Joan
1 C. chocolate chips
2 tsp. Shortening
24 maraschino cherries with stems
24 chocolate kisses
Sliced almonds
1. Drain maraschino cherries well
2. Melt chocolate chips and shortening; stir until smooth
3. Holding cherry by stem, dip in melted chocolate, then press onto the
bottom of a chocolate kiss
4. Place cherry and kiss onto wax paper
5. Make ears for your mouse by placing sliced almonds between the cherry
and the kiss before chocolate sets
6. Place in refrigerator until chocolate sets
7. Pipe eyes and a nose on each chocolate kiss. Writing gel works best
8. Store in airtight container at room temperature
Jade's Grandma Esther's Heavenly Divinity
You can dip these in melted chocolate for an extra special treat
Here is my favorite family holiday recipe - it was my Italian grandmother's recipe and had to track it down through my Aunt. Thanks for letting me add to the collection.-- Jade
3 C granulated sugar
1 C white Karo syrup
1/2 C water (hot)
3 egg whites
1 tsp vanilla
1/2 C walnuts, chopped
ice water in bowl
hot water
Combine first three ingredients on stove top and boil until this a drop of syrup cracks when it is tested (dropped) in ice cold water.
Very slowly, pour above mixture into 3 stiffly beaten egg whites beating constantly, about 5 minutes. Add 1 tsp vanilla and beat until mixture forms soft peaks and begins to lose its gloss. Add 1/2 C chopped walnuts.
Drop by spoonfuls (use a teaspoon, pushing off with a second spoon & twirl top) onto parchment paper or waxed paper onto a cookie sheet. If Divinity becomes too stiff for twirling, add a few drops of hot water.
These candies melt in your mouth so the calories really don't count - you know, 'cuz they never reach your stomach.
Enjoy!
Laura's Individual Cherry Cobbler
This recipe is great since it involves little prep time and everyone gets to make their own mini cherry cobbler! Yield numbers may very and you can use more ingredients to suit the number of guests.-- Laura
1 box graham crackers (plain is best), crushed
several cups melted butter (start with one, more can be made as needed)
several cups white granulated sugar
several cups granola, Grape Nuts cereal or sweetened oats (depending on your preference)
1-2 large cans cherry pie filling (can use other fillings too; apple, blueberry, etc)
2 cans (or so) whipped topping; can also use tubs
Set up all items in a row like an assembly line, with spoons in each. Each guest needs a cup or small bowl. To make a cobbler, follow these steps:
1. Two or three tablespoons of crushed graham crackers, enough to evenly cover bottom of bowl or cup.
2. Add a spoonful of sugar.
3. Add a spoonful or two of butter and blend to form "crust." (They'll need their own spoons for this step)
4. Spoon in cherries.
5. Top with granola.
6. Add a flourish of whip cream and viola! Easy-peasy cherry cobbler!
