Christmas Cookies
Layer in a glass jar:
½ C plus 2 T flour
½ C oatmeal
½ C flour
½ t salt
½ t powder
1/3 C brown sugar
1/3 C sugar
½ C dried cranberries
½ C white chocolate
½ C pecans
Recipe card:
“Preheat oven to 375.
In a mixing bowl, cream together: ½ C butter, 1 egg and 1 t
vanilla. Add contents of jar and
mix. Drop spoonfuls onto greased baking
sheet and bake for 10-12 min. Cool on
rack.”
Christmas Cookie recipe, mix:
2 ¼ flour
1 C oats
1 t salt
1 t powder
2/3 C sugar
2/3 C brown sugar
1 C cranberry
1 C white chocolate
1 C pecans
2 sticks butter
2 eggs
2 t vanilla
~Drop spoonfuls on cookie sheet and bake at 375 for 10-12.
Christmas Tequila Cake
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups of dried fruit
~Sample the tequila to check quality. Take a large bowl,
check the
tequila again. To be sure it is of the highest quality, pour one
level cup and drink. Repeat. Turn on the electric mixer. Beat one
cup of butter in a large fluffy bowl. Add one teaspoon of sugar. ~Beat again.
At this point it's best to make sure the tequila is still OK.
~Try another cup...just in case. Turn off the mixerer thingy. ~Break eggs and
add to the bowl and chuck in the cup of dried fruit.
~Pick the frigging fruit up off floor. Mix on the turner. If the
fried druit gets stuck in the beaterers just pry it loose with a
drewscriver.
~Sample the tequila to check for tonsisticity.
~Next, sift two cups of salt. Or something. Check the tequila. Now sift the
lemon juice and strain your nuts. Add one table. Add a
spoon of sugar, or somefink. Whatever you can find. Greash the oven.
~Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat
off the turner.
~Finally, throw the bowl through the window. Finish the
tequila and wipe the counter with the cat.
Cherry Mistamas!!
Spritz
Cookies
2 ¼ C sifted all purpose flour
¾ C sugar
¼ t salt
¼ t baking powder
1 C butter
1 egg
1 t vanilla
~Sift flour, sugar, salt and baking
powder.
~With pastry knife, cut the butter in.
~Measure egg. A large egg will measure
¼ C. If it does not, add water to the ¼
C line.
~Add egg and vanilla and beat the
mixture very well.
~Fill the cookie press. Form cookies on ungreased cookie sheets. Bake
10-12 min at 375.
Chocolate Rum Balls
~Melt 6oz chocolate.
Add:
½ C sugar and 3 T corn syrup.
~Stir in ½ C Rum.
~Mix in 2 ½ C crushed vanilla wafers.
~Form one inch balls and roll in sugar.
Christmas
Trees
1 C butter
¾ C sugar
1 egg
1 t almond extract
¼ t salt
2 ¼ cups sifted all purpose flour
¼ t baking powder
Green food coloring
~Cream butter and sugar well. Beat in
egg and almond extract.
~Gradually blend in dry ingredients
which have been sifted together and tint dough with a few drops of green food
coloring. Mix well.
~Fill cookie press. Form cookies on ungreased cookie sheets using
tree plate # 21.
~Decorate.
~Bake 10-12 min. at 375
Chocolate Mousse
6 ounces semisweet
baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish
~Put the chocolate
and butter in a heatproof bowl and place over a saucepan containing about
1-inch of barely simmering water (or use a double boiler). Stir with a wooden
spoon until the chocolate is melted and the mixture is smooth. Remove the bowl
from the heat and let cool slightly. Then grab a whisk and beat the egg yolks
into the chocolate, 1 at a time, beating until smooth after each addition. Set
aside.
~In another bowl,
beat the egg whites until foamy. Add the cream of tartar and beat until soft
peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff
peaks form.
~In a chilled bowl,
beat the heavy cream until it begins to thicken up. Add the remaining 2
tablespoons sugar and the vanilla and continue beating until the cream holds
soft peaks.
~Gently
fold the egg whites into the chocolate mixture to lighten it. Then, fold in the
whipped cream. Take care not over work the mousse or it will be heavy. Divide
the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and
chill for several hours. Garnish with whipped cream and chocolate shavings
before serving.
Sugar
Cookies
1 C butter
1 C sugar
1 ½ t vanilla or almond extract
2 eggs
3 C flour and ½ t salt
~Bake at 350 for 10 min
Mrs.
Fields Cookies
Cream together:
2C butter
2C sugar
2C brown
sugar
Add:
4 eggs
2 t vanilla
extract
Mix in:
4C flour
5C oatmeal
(put small amount in blender until it turns to powder)
2t baking
soda
Add:
24oz
chocolate chips
1 8oz Hersey
bar (grated)
3C chopped
nuts
~Bake together on ungreased cookie
sheet 6 min at 375.
Snickerdoodles
Mix together:
½
C butter
1
½ C sugar
2 eggs
2 ¾ C flour
1 ½ t cream
of tartar
1 t baking
soda
¼ t salt
~Roll balls in 3t sugar and 1 t
cinnamon.
~Bake 8-10 at 375.
Triple Chocolate Cake
1 box of Duncan Hines devil’s food cake mix
1-3 ¾ oz. box instant chocolate pudding
¾ cup sour cream
½ cup vegetable oil
½ cup water
½ cup toasted chopped almonds, optional
¼ cup Hellman’s mayonnaise
4 eggs
3 Tbsp. almond liqueur
1 tsp. almond extract
1 cup chocolate chips
~Preheat oven to 350 degrees. Place all ingredients
except chocolate chips in a large mixing bowl and beat 2 minutes on medium
speed. Mix in chocolate chips. Bake 30 minutes in greased round cake
pans. Cool on rack 10 minutes before removing from pan.
Velvet Rum Chocolate Cake
1 box of Duncan Hines devil’s food cake mix
1 3 ¾ oz. box instant chocolate pudding
1 cup sour cream
½ cup cooking oil
½ cup coffee
½ cup dark rum
4 eggs
2 cups semi-sweet chocolate chips
~Preheat oven to 350 degrees. Combine all ingredients
except chocolate chips in a bowl. Mix on low speed, just to blend
ingredients. Beat at medium speed for 1 minute. Scrape sides of
bowl and beat 1 minute more. Fold in chocolate chips. Pour batter
into 3 round cake pans; bake 30 minutes. Cool in pans for 10
minutes.
Vanilla Cake
1 box of French Vanilla Duncan Hines cake mix
1-3 ¾ oz. box instant vanilla pudding
¾ cup sour cream
½ cup vegetable oil
½ cup water
¼ cup Hellman’s mayonnaise
4 eggs
1 tsp. almond extract
~Preheat oven to 350 degrees. Grease 1 Bundt pan or 3
round cake pans. Place all ingredients in a large mixing bowl and beat 2
minutes on medium speed. Bake 50 minutes in Bundt pan or 30 minutes in
round cake pans. Cool on rack 10 minutes before removing from pan.
Sour Cream Frosting
2 cups semi-sweet chocolate morsels
2/3 cup sour cream
1 ½ tsp. pure vanilla extract or almond
¼ tsp. salt
2 cups sifted confectioners’ sugar
~Melt chocolate over hot (not boiling) water. Transfer
melted chocolate to large bowl and cool 5 minutes. Blend in sour cream,
vanilla extract and salt. Gradually beat in confectioners’ sugar; beat
until smooth and creamy. Thin with milk if it is too thick.
**1 lb of sour cream is the exact amount for cake and
frosting.
Orange Cream Cheese
Frosting
1 package (8-ounce) cream cheese, softened
¼ C (½ stick) unsalted butter, softened
1 T fresh orange juice
1 t grated orange zest
½ t pure vanilla extract
4 C confectioners' sugar
orange food coloring
~Blend the cream cheese, butter, orange juice, orange zest,
and vanilla in a large bowl, using an electric mixer set at medium speed, until
smooth.
~Add the sugar and continue to beat until light and creamy -- about 3 more
minutes.
~Add the food coloring and gently stir until the color is uniform.
~Chill the frosting until ready to ice the cupcakes or cake.
Mix together:
12 oz. Chocolate (good chocolate)...melted.
½ C vanilla soy milk
2 T liquor
~Refrigerate for a ½ hour or more.
~Form 1 inch balls and roll in Cocoa powder.
Lemonade Pie
(2) 6 oz. Lemonade- frozen, thawed
2 cans sweetened condensed milk
16 oz. Coolwhip
1 gram cracker crust
~Mix and freeze.
Poor Man’s Pudding
~Make Jell-O.
~Add 8 T lemon and one can chilled evaporated milk.
~Beat with ¾ C sugar.
~Top with gram cracker crumbs and chill.
