Christmas Cookie Recipes, etc.
Kim's Fudge Recipe
4 c. semisweet chocolate chips
2 oz. unsweetened chocolate
1 cup butter or margarine, softened
2 cups miniature marshmallows
1 12-ounce can evaporated milk
4 cups sugar
Combine chocolate chips, unsweetened chocolate, butter
and marshmallows in large bowl. Mix evaporated milk
and sugar in saucepan. Bring to a boil; reduce heat.
Simmer for 10 minutes, stirring constantly. Pour into
chocolate mixture; mix well to blend. Pour into
buttered 9 X 13 pan. Chill in refrigerator until
firm.
Yield: 5 pounds
Jessica's Fudge Recipe
My personal favorite fudge recipe (for ease) is put one
bag of chocolate
chips in a double-boiler, add one can *sweetened*
condensed milk. When it's
all melted add 1 tsp. vanilla and pour into a mold. Easy,
easy, easy and
totally yummy. : )
Becky's Banana Split Cake:
Crust-
1 Cup butter or margarine if it has to be, LOL
1 Cup ground nuts
1/2 Cup Sugar
1 Cup Flour
1/2 tsp. almond extract
Mix well and pat into 13x9 inch pan, bake at 350 degrees
for 20 minutes or
until golden brown.
Cool...
Cream Filling-
2 Cups Powdered Sugar
1 Stick butter
2 eggs (this is not cooked and I don't worry my head over
salmonella)
1/2 tsp. vanilla or almond extract, depends on how wild
you are for almond, : )
Beat for 15-20 minutes on high speed of electric mixer or
food processor.
When crust is cool, pour the filling over the top, then
layer with 1 can
Crushed Pineapple drained well, sliced bananas (about 5),
then cover with 1
container of Cool-Whip or homemade. Place and store in the
refrigerator up
to one day before needing it.
*My notes-
I take it a step further and use one frozen container of
strawberries,
thawed and drained and add that over the top of the
pineapple.
In the crust, sometimes I use walnuts, sometimes pecans, :
)
Sometimes I pour warmed chocolate syrup over each slice
before serving and
sprinkle with a garnish of more ground nuts.
The mixing time of the filling is a PIA, but it is the key
to this turning
out scrumptious.
Over the years, I was told by someone that you can help
prevent the bananas
from browning if you layer them UNDER the pineapple
(Sometimes I do this
with the bananas, other times I pre-soak them in some
lemon juice).
....because I do make this 1 day before I need it, the
crust then soaks up
the fruit juices and gets realllllly yummy!
Enjoy!
p.s. many make a similar recipe no-bake using graham
crackers, IMHO, that
one does not compare and when I did try that one out on
friends, they told
me never to do that to them again, LOL
Candied Orange Peel (submitted by Deb M. from Better
Homes and Garden Cook Book)
3 Oranges
1 Tablespoon salt
4 cups water
2 cups sugar
1/2 cup water
Cut peel of each orange in sixths; loosen from pulp with
bowl of spoon. (Save
orange sections for breakfast) This is exactly how it was
written! Add salt
to 4 cups water; add peel. Weight with a plate to
keep peel under water; let
stand overnight.
Drain; wash thoroughly. Cover with cold water;
heat to boiling. Drain.
Repeat three times. This helps remove bitter taste.
With kitchen scissors, cut peel in strips. In
saucepan, combine 2 cups
peel, sugar, and 1/2 cup water. Heat and stir till
sugar dissolves. Cook
slowly till peel is translucent. Drain.; roll in
granulated sugar. Dry on
rack.
Mom's Fabulous Fudge (Jen H.)
1 1/2 c sugar
2/3 c evaporated milk
2 tbls butter
1/4 tsp salt
2 or so c mini marshmallows
1 1/2 c or so semi-sweet chocolate chips
some chopped walnuts (optional)
1 tsp vanilla extract
Directions
Line a 9X13 baking dish with waxed paper or foil
Prepare marshmallows, chocolate chips and walnuts in a
separate bowl. Get
the vanilla ready.
Combine sugar, evaporated milk, butter and salt in a heavy
saucepan
(although I just used a plain ol' non-stick pot and it was
fine - probably
cooled a little faster than it might've with a heavy one,
though). Bring to
a boil, stirring constantly and let it boil (still
stirring!) for about 5
minutes. You'll see it start to brown a *little* and get
sort of
thick. The bubbles start to look like pancake batter
bubbles when it's done.
Remove from heat and immediately dump in marshmallows,
chocolate chips,
walnuts and vanilla extract. Stir until marshmallows are
melted, but fudge
is still pourable. Pour into prepared baking dish.
Let stand until firm
(although you *can* refrigerate it, I wouldn't... it makes
it too stiff to
cut without leaving ragged edges) and then cut into
pieces. To store,
layer in a box or tin with waxed paper in between.
Store in a cool, dry place.
This makes a really rich, creamy, sort of soft at room
temperature,
melt-in-your mouth fudge (seriously... I just take small
bites and let them
melt. Yum!). Mom did variations with nuts and
without. She also did a
'rocky road' variation. Pour half the fudge on the
bottom of the baking
dish, layer nuts and mini marshmallows on top, top with
the rest of the
fudge. Needless to say, you need at least two people
for that one or the
fudge gets too hard too fast.
Christa's Chocolate Chip & mint meringues:
3 egg whites
1/2 tspn cream of tartar (optional)
pinch of salt
3/4 cup sugar
4 drops green food coloring (optional)
4 drops mint extract
1 six ounce bag mini semi-sweet choc. chips
Preheat oven to 375degrees. Grease and lightly flour
2 cookie
sheets. Begin beating egg whites, add cream of
tartar and the sugar
slowly until soft peaks form. Stir in mint extract
and coloring.
Fold in chips. Drop by tspns onto cookie sheets, put
in oven and
TURN IT OFF and leave them in there for 8 to 12 hrs.
~~~~~~~~Chocolate Cookies~~~~~~~~
by Nancy (sanale)
1/2 cup marg (I prefer
nucoa)
1 cup sugar
1
egg
1/2 tsp
vanilla
1 1/2 cups flour
1/2 cup Hershey's baking
cocoa 1/4 tsp salt
1/4 tsp
soda
1/4 tsp baking
powder
Cream together- eggs, sugar, vanilla and marg. Sift flour,
salt, soda,
baking powder and coca. Add to egg misture and mix well.
Roll in balls
(apprx 1 inch) and place on cookie sheet, flatten
slightly. Bake at
325° for 5 - 10 minutes. Do not overbake. These make very
good X-lg
cookies. For variety, you can add nuts, raisins, choc
chips, rice
krispies, m&m's, marshmallows, whatever strikes your
fancy. LOL Or add
nothing at all, they are great as is.
~~~~~~~Jello Cookies~~~~~~~~~~~~~
(crisp
pastel cookies)
by Nancy (Sanale)
1/2 cup
sugar 1/2
cupshortening
1/4 cup margarine (I prefer
nucoa)
1 tsp vanilla
2
eggs
1- 3 oz pkg
(any fruit flavor) jello gelatin 2 1/2
cups all- purpose flour
1 tsp baking
powder
1/4 tsp
salt
Heat oven to 375°. Mix sugar, shortening, margarine,
vanilla, eggs and
gelatin (dry) Stir in flour, baking powder and salt.
Shape dough into 3/4 inch balls. Place 3 inches apart on
ungreased
cookie sheet. Flatten with bottom of glass dipped in
sugar. Bake 6-8
minutes.
I do not do the 3/4 inch ball thing. I put the dough into
my cookie
shooter and make pressed cookies. I also don't sprinkle
sugar on top of
them. But, these are great, either way. Very easy cookie
to make,
orange, lemon, strawberry, lime, etc, etc, etc. :)
Debbie D's
Butter Balls
1 cup butter
1/2 cup powdered sugar
2 1/4 cup flour
1/4 tsp salt
1 tsp vanilla
3/4 cup chopped nuts (your choice, I use walnuts)
Cream the butter, adding powdered sugar slowly. Then the
flour and salt (if
you used salted butter, you don't really need the salt).
Work in vanilla and
nuts with your hands. Form into balls, and bake in a 375*
oven about 15
minutes, until they're a delicate brown. Roll in more
powdered sugar while
still hot, then again when they're cool.
these travel well, so, if you have someone in armed
services, or a kid in a
college dorm, they won't arrive all crumbled.
Christa's Frosted Butter Cookies (I make this when I make
the mint meringues):
1 1/2 Cups butter, softened
3/4 cup granulated sugar
3 egg yolks
3 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons orange juice
1 teaspoon vanilla
Frosting:
4 cups powdered sugar
1/2 cup butter, softened (butter is best)
3 to 4 tablespoons milk
2 teaspoons vanilla
Food coloring if you want
Cream the butter & sugar, add the rest, and then
refrigerate for 2-3
hrs. Roll out the dough on a floured board (or I prefer
between wax or
freezer paper), and cut out. The less flour you use when
cutting them
out, the softer and fluffier they'll be. Bake for 6 to 10
minutes on
350 or until edges are lightly golden.
For frosting, beat the sugar, milk and butter until
fluffy, add the
vanilla and beat it some more ;)
My favorite and easy to make cookies are this - (Cori)
melt 6 oz butterscotch chips
add a generous tablespoon of peanut butter - blend together
add corn flakes and stir until the flakes are lightly coated
drop by spoonfuls - let cool - and munch away!
quick, easy, kids can do these, and ever so yummy
Matt Goukas' Favorite Brownies
He was a coach for the Orlando Magic, now an announcer on
one of the networks basketball coverages. My changes are in ( ).
1/2 lb butter or margarine
4 squares unsweetened chocolate
(or 3/4 c cocoa plus 4T veggie oil)
2 c sugar
4 eggs
2t vanilla
1c flour
1c chopped nuts
Preheat to 350 degrees, lightly grease 9 x 13 pan.
Melt the butter and unsweetened chocolate in double boiler
(or microwave). In mixing bowl, cream sugar and eggs until light
and fluffy. Add the butter chocolate mix. Stir in the rest
of the ingredients and mix just to blend. Pour into the 9 x 13
pan and bake for 30-40 minutes. You can half the recipe and bake in an
8 inch square pan too!
Here is my favorite by Peg Bracken in the "I Hate to Cook
Book"
1.5 c sifted flour
3T cocoa
1t baking soda
1 c sugar
1/2 t salt
5T cooking oil
1T vinegar
1t vanilla
1c cold water
Put sifted flour back in to sifter and add cocoa, soda,
sugar and salt and sift this right into a greased square cake pan, 9"
square. Now make three grooves or holes in this mixture.
Into one pour the oil, into the next the vinegar and the last the
vanilla. Now pour the cold water over it all. beat with a
spoon until it is nearly smooth and you can't see the flour. Bake
350 degrees for 1/2 hour.
Jackie's really Hi Carb option ;)
add a 6oz pack of chocolate chips to the top a few minutes
before it is done baking.
I made changes (included), but this is a pretty classic
no-bake cookie
recipe)
No-Back Peanut Chocolate Cookie
2 cups white sugar
1/2 cup milk
1/2 cup butter
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 pinch salt
1/2 cup chunky peanut butter
3 cups quick cooking oats
Directions
In a saucepan over medium heat, combine the sugar,
milk and butter.
Stirring constantly bring mixture to a boil and continue
to boil and stir
for 2 minutes. Remove from heat and stir in
the cocoa, vanilla, salt,
peanut butter and oats, mixing well. Drop by rounded
spoonfuls onto waxed
paper. Allow cookies to cool for (about an hour, or
place in refrigerator
to speed the cooling). Store in an airtight container.
===
This is a good one, too. Again, I have altered it to suit
us. : )
No-bake macaroons
1/2 cup butter
1/2 cup milk
2 cups white sugar
1/2 cup flaked coconut
3 cups rolled oats
1/2 cup unsweetened cocoa powder
In a saucepan over medium heat combine the butter,
milk and white sugar.
Stirring constantly bring mixture to a boil and continue
to boil and stir
for 2 minutes. Remove from heat and add stir in the
cocoa, coconut and
oatmeal, mixing well. Drop teaspoon sized drops onto a wax
paper. Allow
cookies to cool for (about an hour, or place in
refrigerator to speed the
cooling). Store in an airtight container.
Camille
Here's a NO COOK, candy we love in our family. It's
just a simple, butter mint recipe that even the kids can make. As
a matter of fact, in my house it IS the kids who make it.
3 oz pkg. cream cheese
1 stick butter
1 pound confectioner's sugar
flavoring and or coloring of choice
Mix it all together in a bowl with clean hands and keep on
squishing and squeezing and kneading till it's smooth and creamy.
THEN add the flavoring and food coloring. Roll this into
long logs and refrigerate till it's nice and firm again. Slice
into rounds. You can dip it in melted chocolate if you want, roll
in more confectioners sugar so it won't get sticky or hard, or in
crystal sugar or sprinkles or crushed peppermint sticks. If you
want it fudgy substitute some baking cocoa for some of the sugar.
It takes a LOT of kneading to make it really smooth and not grainy but
these just melt in your mouth.
Hugs,
Dee
Pumpkin Pie Recipe
Halve the pumpkin and scoop out the seeds. Place cut side
up in a large
roasting pan with about 1/2 an inch of water. Cover
tightly with aluminum
foil and bake at 350°F for at least one hour. Sometimes,
it has taken two
hours. When the flesh is fork tender, it's done. Let it
cool uncovered in the
pan. The pumpkins will retain quite a bit of heat and you
will get burned, so
really let it cool. Scoop out the pumpkin with a slotted
spoon and put it in
a colander set in the sink. I let it sit overnight so all
the water drains
out, but you don't have to let it sit that long. You don't
really want to
smoosh the water out because the pumpkin will smoosh
through the colander
too. I use the Pillsbury already rolled out crust, but you
can make your own.
P.S. I don't puree the pumpkin - it gets whirred around
enough with the
mixer. It depends on if you want a completely velvety
texture or not.
PUMPKIN PIE - Makes two pies
Crust:
Place rolled out dough in the pie plates. Prick with a
fork. Line with waxed
paper and fill with dried beans, rice or pie weights. Bake
in a preheated
oven at 375°F for 12-15 minutes, then remove the beans and
paper and bake for
another 5 minutes. If you don't prebake the pie shell, the
bottom will get
soggy. P.S. I use pie shields on the edges of the crust
once it's filled for
the first half hour and only remove them for the last 15
minutes so they
don't get too dark.
Filling:
3 eggs
2 cups cooked pureed pumpkin
1 cup plus 3 tablespoons sugar
1/2 cup maple syrup
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2-1 teaspoon ground cinnamon (I use 1)
1-2/3 cups evaporated milk
*I also add 1/8 teaspoon allspice or a little extra
pumpkin pie spice - I
like mine spicy
Put all filling ingredients in a bowl and beat with an
electric mixer at high
speed for 5 minutes. I don't use the Kitchenaid for this
because it splatters
everywhere - it's very liquidy. Pour into the pie shells,
then bake in the
middle of a preheated oven at 350°F for 45 minutes. Cool,
then serve with
cream or ice cream. Store in the refrigerator if making
the day before, then
reheat - it should not be served cold.
*Personal note: I find it usually takes a little longer -
up to an hour - in
my oven, especially if I'm baking two. You can do the
until-a-butter-knife-in-the-center-comes-out-clean method,
but I don't like
the whole in the pie. I just jiggle the pie slightly in
the oven. When the
center is no longer jiggley, it's done.
- Kathy B.
This is from one of my favorite cookbooks, "Mainline
Classics," a
community
Junior League cookbook:
No Bake Navino Bars
Crust:
1/2 cup margarine or butter, softened
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 teaspoon vanilla
2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup nuts, chopped
Place margarine, sugar, cocoa, vanilla and egg in top of
double
boiler. Set
over warm, not boiling water, cook and stir until mixture
resembles
custard.
Cook 5 minutes longer. Combine crumbs, coconut and
nuts. Add cooked
mixture, mix thoroughly. Pat into 9 X 13 pan tightly
and evenly,
refrigerate.
Filling:
2 tablespoons instant vanilla pudding
1/4 cup margarine or butter
3 tablespoons milk
2 cups powdered sugar
Mix pudding, margarine and milk. Blend in sugar,
beat well. Spread
over
chocolate mixture, return to refrigerator.
Topping:
1 - 6 oz package chocolate bits
4 tablespoons margarine or butter
Melt chips with butter in top of double boiler, blend
well. When like
custard, spread over bars carefully. Return to
refrigerator about 30
minutes. Cut into 1 1/2 inch squares when topping is
set but not
hard.
Sue K.
You said you wanted a sweets recipe you can make on the
stove. There is always fudge, but mine turns out like ice cream
syrup or is so hard you can't eat it, so I won't bother with that.
There is a cookie recipe that you might try though.
We call it "no bake cookies" ..really inventive!
First you melt 1/2 cup of butter or margarine in a
pot. Add 2 cups of sugar, cocoa, and 1/2 cup of milk. I add
a bit of vanilla here also. (I put in about 4 tbs of cocoa, but you can
add more if you like it more chocolately).
Stir stir stir until it starts to boil and the sugar is
dissolved. Do this on low-medium heat. Take it off the heat
and add 3 cups of quick oatmeal (not the long cooking kind, ask me how
I know it won't work). Now you can either add peanut butter to
this or coconut or both. My kids don't like coconut, so I don't
add that in. You stir it in and then drop by teaspoons full to
wax paper. You can use clear plastic wrap but wax paper works the
best. You can leave it on the counter to set or put it in the
fridge. Either works. I find this to be a hard recipe for
me to make well, I don't know why. You have to play around with
how long to stir while cooking, but it's a definite favorite.
Nancy
Jude
Biscotti
Mix together 2 cups flour
1 cup suger
1teas baking powder
1/4 teas salt
In another bowl mix three eggs
To eggs add;
1 teas. almond extract
the zest from one orange
1/3 cup slivered almonds
Mix all ingredients together into soft dough. Form
into 2 seperate balls. Flour table and roll out into about
2 - 12" logs. Transfer to cookie sheet that has been
sprayed with Pam and put into 300 degree oven that has been
preheated. Bake for about 40 minutes, take out and let
cool. Then slice at an angle into 1" pieces. (I find a serated
bread knife helps) Seperate slices slightly and put back into 300 oven
for about 20 minutes. Enjoy!
Sometimes if I'm feeling really decadent I'll dip half of
the cookie into dark chocolate. MMmmmmm.....
Beth's
Better Than Sex Cake:
1 box German Chocolate Cake mix
(Oil, eggs and water as called for by cake mix recipe)
1 12 oz can Sweetened condensed milk
1 12 oz jar caramel topping (like for an ice cream sundae)
1 tub Cool Whip
2 Heath bars or toffee bits
Bake cake following directions on box. Let cool 15
minutes. Using the end
of a wooden spoon, poke holes in cake every 1" or
so. Pour sweetened
condensed milk over cake. Let sit until milk is
absorbed. Pour caramel
topping over cake. Refrigerate (at least) 2
hours. Spread Cool Whip over
cake as a frosting. Crush Heath bars in a baggie and
sprinkle over the top.
Refrigerate cake until serving. Enjoy!
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