Christmas Cookies #5

Peppermint Meltaways

1 cup butter or margarine
1/2 cup confectioners' sugar
1 tsp. peppermint extract
2 1/4 cups cake flour
1/4 tsp. salt
3-4 drops of green food coloring

HEAT oven to 400 degrees.

MIX butter, confectioners' sugar and vanilla thoroughly.

STIR flour and salt together, blend into butter mixture.

DROP by teaspoonfuls onto an ungreased baking sheet.

BAKE about 8-9 minutes or until set but not brown. While warm, dip in confectioners' sugar.

Christmas Cookies #4

Lemon Crinkles1/2 cup shortening
1 cup brown sugar (packed)
1 egg
1 tbsp. lemon rind
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. ginger
granulated sugar

HEAT oven to 350 degrees.

MIX shortening, sugar and egg thoroughly, blend in lemon rind.

BLEND dry ingredients together then stir into sugar mixture.

ROLL into 1 inch balls and dip the tops in the granulated sugar.

BAKE on an ungreased cookie sheet for 10-12 minutes.

Christmas Cookies #3

Lemon Snowdrops1 cup butter or margarine
1/2 cup sifted powdered sugar
1 tsp. lemon extract
2 cups flour
1/4 tsp. salt

HEAT oven to 400 degrees. Cream butter and sugar. Add lemon extract, flour and salt. Mix well.

MEASURE level teaspoonfuls and roll into balls about 1 inch in diameter. Flatten slightly.

PLACE about 1 inch apart on an ungreased baking sheet.

BAKE 8-10 minutes or until very lightly browned. Cool. Prepare filling (below). Roll in powdered sugar.

Lemon Butter Filling:
1/2 cup sugar
2 tbsp. cornstarch
dash of salt
1/2 cup water
2 tbsp. butter
2 tsp. grated lemon rind
3 tbsp. lemon juice
3 drops yellow food coloring

MIX sugar cornstarch and salt in a small saucepan.

ADD water, butter, grated lemon rind, lemon juice and food coloring.

BRING to a rolling boil, stirring constantly, boil and stir for 1 minute. Cool.

***Now, I must mention that this recipe says that the cookie is to have a lemon FILLING. Yet at no time does it explain HOW to fill the cookies. So, when I rolled the dough into balls, I did flatten them and made an indent in the middle. After they were done baking, I dipped the cookies in the "filling" and then dusted them with the powdered sugar. They still came out wonderful and I have already had about 7 requests to make more and make a bigger batch when I do!!

Christmas Cookies #2

Jeweled Drop Cookies1 cup shortening
2 cups brown sugar (packed)
2 eggs
1/2 cup buttermilk or water (I used buttermilk)
3 1/2 cups flour
1 tsp. soda
1 tsp. salt
3-4 cups cut-up gumdrops

MIX shortening, sugar and eggs thoroughly. Stir in buttermilk.

SIFT flour, soda and salt together, blend into sugar mixture.

FOLD in gumdrops. Chill for 1 hour.

HEAT oven to 400 degrees. Drop rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet.

BAKE 8-10 minutes or until lightly browned.

Christmas Cookies #1

Chocolate Cherry Drop Cookies

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
2 squares unsweetened chocolate (2 oz), melted and cooled
1/3 cup buttermilk
1 tsp. vanilla
1 3/4 cup flour
1/2 tsp. soda
1/2 tsp. salt
2 cups cut-up candied or drained maraschino cherries

MIX butter, sugar, egg and chocolate thoroughly. Stir in buttermilk and vanilla.

STIR together flour, soda and salt and blend into wet mixture.

FOLD in cherries. Chill for 1 hour.

HEAT oven to 400 degrees.

DROP rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes or until no imprint remains.

Cookie Exchange

We are doing a cookie exchange for Christmas. Out of my Betty Crocker Cooky Book I have decided to make:

Jeweled Drop Cookies
Chocolate Cherry Drop Cookies
Lemon Snowdrops
Lemon Crinkles
Peppermint Meltaways

When I get pictures of them I will post them!

Happy Holidays!

Chocolate is a Vegetable? Yes...yes it is!

Chocolate is derived from the cocoa bean, which is a vegetable.

To go even further, chocolate bars also have milk in them which is a dairy product. So, candy bars are healthy for you.
Chocolate covered cherries, orange slices, raisins and strawberries are fruit so you can have as many as you like.

Hints for keeping chocolate at it's best:

* Keep chocolate in a cool, dry place. Store where the temperature is around 65 degrees and about 50% humidity.

* Do not store near heat or direct sunlight. Light will fade the color and the heat will cause melting and tackiness.

* Chocolate may be frozen for up to six months. It should be wrapped in double airtight sealed freezer bags. When thawing, keep the chocolate in the bags until at room temperature. This will keep condensation from forming on the chocolate.

* Chocolate and moisture don't mix. High humidity or moisture can cause a white haze or spots. This is called "moisture bloom". It doesn't look as good, but will still taste the same.

* Chocolate absorbs other flavors and odors. Do not store near chemicals, cleaning solvents, perfumes and such.

* Solid chocolate not mixed with other ingredients has a shelf life of at least six to 12 months, depending on the storage conditions. When mixed with other things like nuts or cream, shelf life is reduced.

Other chocolate tips:

> Use a serrated knife to chop chocolate finely ~ a chef's knife will dull quickly on chocolate.

> Chopping will promote even melting for sauces, frostings or garnishments.

> To prevent chocolate from becoming grainy or seizing in the microwave, combine chocolate with butter in a recipe, if possible. Melt at 50% power at 30 second intervals, stirring in between heating until smooth.

> Perfectly melted chocolate should look smooth and shiny. If mixing with butter, milk or cream it should be completely blended.

> Grainy or separation is an indication that chocolate has seized. Usually as a result of it being overheated or water got into it. Add butter or water, one tbsp. at a time and it can be whisked into a smooth batch of chocolate.

> Bricks or large pieces of chocolate are best for curls. The chocolate must be at the right temperature. You can heat the chocolate in the microwave at 30% power for 30 seconds to a minute. Use a vegetable peeler along the chocolate gently applying pressure.

And now a couple recipes using chocolate:

Peanuty Chocolate Cake
Makes 12 servings

1 pkg (18 oz) devil's food cake mix
1 container (16 oz) sour cream
3 eggs
10 peanut butter cup candies
1/2 cup peanut butter
1/2 cup semisweet chocolate morsels
1 tsp. vegetable oil
2 tbsp. peanuts, chopped

USE a fluted stoneware pan, lightly greased.

IN a small batter bowl, combine sour cream and eggs, whisk until smooth. Put cake mix in a larger batter bowl. Add sour cream mixture to cake mix and stir until smooth.

PUT 12 scoops of batter into bottom of pan and spread evenly.

ARRANGE peanut butter cups in a circular pattern over batter. Add remaining batter, spreading evenly.

MICROWAVE on HIGH for 11-14 minutes or until a toothpick comes out clean.

MOVE to a cooling rack and let stand for 10 minutes. Loosen cake from sides of pan and invert onto a platter.

PLACE peanut butter in a microwave safe dish and cook on HIGH for 30 seconds or until melted, stir until smooth. Pour evenly over cake, letting it drip down the sides.

PLACE chocolate morsels and oil in same dish and microwave oh HIGH for 20-40 seconds, until melted and smooth. Drizzle evenly over peanut butter topping.

COARSELY chop the peanuts and sprinkle over cake.

To bake in a conventional oven, preheat to 350 degrees. Bake 40-45 minutes or until toothpick comes out clean.

~~~~~~~~~~~~~~~~~~~~
Molten Chocolate Skillet Brownie
Makes 16 servings

1 pkg (20 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
1 bar (4 oz) bittersweet chocolate
2 cups water
1 jar (12 oz) chocolate fudge ice cream topping
1 tsp. vanilla
1/2 cup sliced almonds, toasted and coarsely chopped
powdered sugar
vanilla ice cream or thawed, frozen whipped topping (optional)

PREHEAT oven to 350 degrees. Lightly spray the bottom of a 12 inch skillet.

IN a large batter bowl, prepare brownie mix according to directions for cake-like brownies. Spread batter over bottom of skillet.

CUT chocolate into small pieces and sprinkle evenly over batter.

COMBINE water and ice cream (or topping) into a large microwave safe bowl. Whisk until well blended. Cook on HIGH for 5 to 6 minutes or until mixture is at a full boil. Whisk again until blended, add vanilla. Carefully pour over brownie batter in a circular pattern.

BAKE uncovered for 35-40 minutes or until sauce is bubbling around edges. The top of the brownie should appear saucy, but it will thicken as it cools. Remove skillet to a cooling rack.

Coarsely chop almonds and sprinkle evenly over brownie. Lightly sprinkle with powdered sugar.

SERVE with ice cream or whipped topping.

~~~~~~~~~~~~~~~~~~~~
Tuxedo Brownie Squares

1 pkg (21 oz) brownie mix
2 pkgs (8 oz each) cream cheese, softened.
1/2 cup seedless raspberry jam*
1/2 cup powdered sugar
2 cups fresh raspberries, or frozen whole without syrup, thawed and drained*
1/4 cup milk
1 (8 oz) container whipped topping
3 squares (1 oz each) white chocolate
1 square (1 oz) dark chocolate

*Raspberry jam and whole raspberries can be replaced with one can of cherry pie filling

PREHEAT oven to 350 degrees. Lightly spray a 9 x 13 pan. Prepare and bake brownie mix according to package directions. Cool completely.

SPREAD jam (or pie filling) onto brownie. Reserve 1/2 cup for garnish. Arrange remaining 1 1/2 cups evenly over jam.

IN a microwave safe dish, microwave chocolate on HIGH for 1 minute, stir. Melt an additional 30 seconds or until chocolate is completely melted, cool slightly.

COMBINE cream cheese and powdered sugar in a small bowl, mix well. Gradually mix in melted chocolate and milk. Fold in whipped topping and spread carefully over raspberries.

REFRIGERATE 1 hour or until firm. Cut into squares. Garnish with reserved raspberries and chocolate curls if desired. Store in refrigerator.

Green Tea Shortbread Leaves

Makes 3 dozen

Ingredients

2 cups flour, plus a little for rolling
2 tbsp. Chinese green tea powder
1/2 tsp. table salt
1/2 lbs. (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar or granulated sugar

SIFT flour, tea powder, and salt into a small bowl and set aside. Place butter in the bowl of an electric mixer with a paddle. Cream on medium speed until fluffy, 3 to 5 minutes.

ADD sugar and continue to beat until very light in color and fluffy, about 2 minutes more.

ADD flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

PLACE a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.

PREHEAT oven to 325 degrees. Line two baking sheets with parchment. Cut chilled dough with 2-inch leaf cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, re-roll, chill, and cut shapes.

BAKE until firm and barely starting to color, 15 to 20 minutes, rotating halfway through.

COOL completely on wire rack; store in an airtight container for up to 3 to 4 weeks.

From: www.marthastewart.com, Holiday Cookies 2001, Special Issue 2001

Homemade Doggie Biscuits

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Fantasy Fudge

I love fudge. Any type of fudge (with no nuts).

So I decided to make some today. Here is the recipe that I use. My Mom makes this recipe for Christmas every year and sends me home with some.

The recipe for this can be found at www.kraftfoods.com here.

Prep Time: 10 minutes
Total Time: 25 minutes
Makes 3 lbs. or 40 squares





3 cups sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup evaporated milk
1 1/2 package (12 squares) bakers semi-sweet baking chocolate, chopped
1 jar (7 oz.) marshmallow cream
1 cup chopped walnuts (optional)
1 tsp. vanilla

LINE a 9 inch square pan with foil, set aside.

PLACE sugar, butter and evaporated milk in a medium heavy saucepan. Bring to a full rolling boil on medium heat, stirring constantly. Boil for 4 minutes or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow cream. Stir until completely melted. Add walnuts and vanilla, mix well.

POUR immediately into a prepared pan and spread to form an even layer. Let stand at room temperature for 4 hours or until completely cooled. You can also put it in the refrigerator.

TO serve, cut into 1 inch squares.

Snickerdoodles

from: Betty Crocker's Cooky Book, 1975

Prep Time: 10 minutes
Total Time: 30 minutes
Makes 6 dozen

1 cup (2 sticks) butter or margarine
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon

HEAT oven to 400 degrees.

MIX butter, sugar and eggs thoroughly.

BLEND flour, cream of tartar, baking soda and salt.

SHAPE dough into 1 inch balls and roll in mixture of sugar and cinnamon.

PLACE on cookie sheet 2 inches apart. bake for 8-10 minutes

Note: Dough may be chilled before rolling in cinnamon/sugar mixture. Also, these cookies puff up at first, then flatten out.

Chocolate Cheescake Candy Cane Bars

from: Food Network.com

Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 45 minutes
Makes about 16 (2 inch) squares




Crust:

20 chocolate wafer cookies
3 tbsp. unsalted butter, melted
1 tbsp. sugar
1/2 tsp. ground coffee beans
1/4 tsp. fine salt

Filling:

8 oz. semisweet chocolate, finely chopped
8 oz. cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:

4 oz. bittersweet chocolate, chopped
2 tbsp. unsalted butter
1 tsp. light or dark corn syrup
2 tbsp. sour cream, room temperature
1/2 cup crushed candy canes (see note at end)

PREHEAT oven to 350 degrees. Line an 8x8 inch baking dish with foil.

FOR the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

TO make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about two minutes. Stir and continue to microwave until completely melted, up to two minutes more.

BLEND the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides as need. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

POUR the filling evenly over the crust. Bake until filling puffs slightly around the edges but is still a bit wobbly in the center, about 25-30 minutes. Cook on a rack.

FOR the glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about two minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top.

COOL completely, then refrigerate overnight.

CUT into small bars or squares. Serve chilled or room temperature. Store cookies covered in the refrigerator for up to five days.

NOTE: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

Chocolate Thumbprint Cookies No-bake

from: Sandra Lee Semi-Homemade Desserts, Mirimax Books, 2003

Prep Time: 25 minutes
Refrigeration Time: 30 minutes
Makes 4 dozen

1 16 oz. container dark chocolate frosting
1/2 stick butter, softened
2 1/2 cups graham cracker crumbs
1/2 tsp. pure almond extract
48 chocolate kiss candies

PULSE almonds in a food processor until very finely ground. Pour ground almonds into a pie pan or other shallow bowl and set aside.

BEAT chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract.

SHAPE chocolate mixture into 1-inch balls. Roll balls in almonds to coat. Place balls on cookie sheet.

USING your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies.

REFRIGERATE for 30 minutes or until cold.

Peanut Butter Pudding

from: kraftfoods.com

Prep Time: 5 minutes
Total Time: 5 minutes
Makes 4 servings, 1/2 cup each

2 cups cold milk

1 package (4 serving size) Jello chocolate instant pudding

1/4 cup peanut butter

1/4 cup cool whip whipped topping, thawed

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended.

SPOON evenly into four microwaveable dessert dishes. Top each with 1 tbsp. peanut butter.

MIRCOWAVE on HIGH for 30 seconds or until peanut butter begins to melt and pudding is heated through. Top each serving with 1 tbsp. of the whipped topping.

Super Gooey Chocolate Drops

from: foodnetwork.com

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes about 24 large cookies






1 stick unsalted butter
4 oz. unsweetened chocolate, chopped
4 oz. semisweet chocolate, chopped
1 cup light brown sugar, packed
1 1/2 cups granulated sugar
1 tsp. pure vanilla extract
4 large eggs
2 tbsp. buttermilk
1 cup flour
1/2 cup cocoa powder
1 tsp. ground cinnamon
1/2 tsp. salt
11 oz. (1 bag) semisweet chocolate chunks
1 cup dried cherries (optional)

POSITION racks in the lower and upper third of the oven and preheat to 325 degrees. Line 3 baking sheets with parchment or silicone mats.

PUT butter and unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power until soft, about two minutes. Stir and heat again until melted, up to two minutes more.

STIR light brown sugar, granulated sugar and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.

IN another bowl, whisk flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries.

DROP the batter in heaping tablespoons onto baking sheets. Space about 2 inches apart. Bake until cookies set but are soft and fudgy on the inside. 12-15 minutes.

COOL cookies on the baking sheet for 5 minutes then transfer to a rack to cool completely.

STORE cookies in a tightly sealed container at room temperature for up to a week.

Double Chocolate Sable Cookies

from: foodnetwork.com

Prep Time: 20 minutes
Total Time: 2 hours
Makes 3 dozen cookies

3 oz. bittersweet chocolate, frozen 10 minutes
1 1/4 cups flour
1/3 cup dutch-process cocoa powder
1/4 tsp. baking soda
1/4 tsp. fine sea salt
5 1/4 oz. (11 tbsp.) unsalted butter, softened
1 cup sugar
1 large egg yolk

GRATE the chilled chocolate with a fine grater or rasp and set aside.

WHISK together the flour, cocoa powder, baking soda and sea salt.

BEAT the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.

DIVIDE the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)

PREHEAT the oven to 350 degrees. Line 2 baking sheets with parchment paper.

SLICE logs into 1/2 inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

BAKE until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

TRANSFER cookies to a rack to cool completely. Serve.

Note: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days.

Chocolate Crinkles

So with a new recipe book full of cookie recipes the first ones I am making are of course chocolate.

My son wanted to help. He always wants to help in the kitchen. So here he is helping and the finished product.

Fancy Vanilla Cookies

from Great American Home Baking

Prep: 30 minutes
Makes 5 dozen cookies

2 1/4 cups flour
1/4 tsp. salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp. vanilla or almond extract

Garnish:

1/4 cup maraschino cherries, drained and thinly sliced
2 tbsp. granulated sugar

PREHEAT oven to 350 degrees.

MIX together flour and salt.

BEAT together butter and sugar at medium speed until light and fluffy. Beat in egg and extract. At low speed, beat in flour mixture until a soft dough forms.

SPOON dough into a cookie press fitted with a clover or ring shaped disk. Press dough out onto 2 ungreased baking sheets, spacing 1 inch apart.

PRESS a cherry slice into the center of each clover shaped cookie. Press 8 slivered cherries around each cookie ring. Sprinkle cookies with sugar.

BAKE cookies until lightly golden, 6-8 minutes. Transfer baking sheets to wire rack to cool slightly. Transfer cookies to racks to cool completely.

Chocolate Mint Brownies

Prep: 1 hour
Bake 30 minutes

1 cup flour
1/2 cup margarine
1/2 tsp. salt
4 eggs
1 tsp. vanilla extract
1 can (16 oz.) chocolate flavored syrup
1 cup sugar

Filling:

2 cups powdered sugar
1/2 cup margarine
1 tbsp. water
1/2 tsp. mint extract
3 drops green food coloring

Topping:

1 pkg. (10 oz.) mint chocolate chips
9 tbsp. margarine

MIX together the first 7 ingredients. Beat on medium speed for 3 minutes. Pour batter into greased 9x13-inch pan. Bake at 350 degrees for 30 minutes.

MIX filling ingredients. Beat until creamy. Spread over thoroughly cooled brownies. Refrigerate for 2 hours.

MELT chocolate chips and margarine over low heat in a double boiler. Set aside for about 30 minutes to cool and set. When still spreadable, but cool, apply a layer over top of cooled filling. Put back in refrigerator to set overnight.

Old World Raspberry Bars

Prep: 15 minutes
Bake: 40 minutes
Makes: 24 bars

Crumb Mixture:

2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup butter, softened
1 egg

Filling:

1 (10 oz.) jar raspberry preserves or your favorite preserves

HEAT oven to 350 degrees. In a large mixing bowl, combine all crumb mixture ingredients. Beat at low speed, scraping the bowl often, until mixture is crumbly (2 to 3 minutes).
Reserve 1 1/2 cups crumb mixture, set aside.

PRESS remaining crumb mixture on bottom of greased 8- or 9-inch square baking pan. Spread preserves to within a 1/2 inch of edge. Crumble reserved crumb mixture over preserves.

BAKE for 40 to 50 minutes or until lightly browned. Cool completely. Cut into bars.

Cover and store in pan up to 5 days or freeze up to 1 month.

Source unknown

Picture above is my attempt to be somewhat creative. I used strawberry instead of raspberry as that is what I had in the kitchen. It was still very good.