Card
#49
Here is some christmas treats for you to try!
SNICKERDOODLE COOKIES
1 cup butter or margarine softened
1 1/2 cups sugar
2 eggs
1 teaspoon baking soda
2 3/4 cups all purpose flour
1/4 teaspoon salt
2 teaspoons Cream of Tarter
1/2 cup sugar with 2 teaspoon cinnamon stirred in.
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Cream together the butter and sugar. Add the eggs one at a time, mixing
well after each.
Mix all dry ingredients together and add them to the egg mixture 1/3 at a
time, mixing well after each addition. Cookie dough will be soft and sticky.
Refrigerate the dough for at least 1 hour. Shape the dough into small balls
(the size of a large marble) and roll them in cinnamon sugar. Place them
on a parchment paper lined cookie sheet about 2 inches apart and flatten
them slightly.
Cookies will spread out as they bake. Bake at 400 for 10 to 12 minutes or
until lightly browned around the edges, but still soft. Remove from cookie
sheet immediately as the cookies will stick if allowed to cool on cookie
sheet.
Yield: 6 Dozen Cookies |
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Everybody loves fudge
CANDY CANE WHITE FUDGE
12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies
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Butter an 8-inch square baking pan; line bottom and sides with foil allowing
foil to extend over sides of pan by about 1". Butter foil. Over medium-high
heat in top of double-boiler or heatproof bowl set over pot of hot water
combine white chocolate and condensed milk. Cook, stirring frequently, until
melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over
top. Using knife lightly swirl candy into chocolate mixture. Refrigerate
until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes
or rectangles. Store in refrigerator.
Yield: 64 pieces |
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This is a great punch to serve at a party because you can make the base the
day before.
Holiday Punch
1 pint Strawberries
2 cups Crushed pineapple
1 cup Mandarin orange pieces
2 cups Apple cider
1/2 cup Bourbon
1/2 cup Rum
750 ml Champagne
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Cut the tops off of the strawberries. Place the berries, pineapple, and
oranges in a food processor or blender. Puree. Mix with the cider, bourbon
and rum. Cover and refrigerate overnight. At service time, add the well-chilled
champagne to the mixture. Chill with a block of ice.
Serves 10-12 |
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Sweepstakes
BOURBON WIENERS
1/3 cup bourbon
1/3 cup light brown sugar
1/3 cup catsup
1/3 cup chopped onion
1 tbsp. worchestershire sauce
1 LB wieners (cut in 1" slices)
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Mix bourbon, sugar, catsup, onion and Worcestershire sauce, add wieners.
Marinate 2 to 3 hours or overnight. Cook weiners in te sauce about 20 minutes
or until done. |
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SIMPLY WALNUT COOKIES
1/2 cup butter or margarine, softened
2 tablespoons sugar
1 cup all-purpose flour
1 teaspoon walnut extract
1 cup walnuts (finely chopped)
3/4 cup sifted powdered sugar
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Beat butter and sugar at medium speed with an electric mixer until blended.
Stir in flour. Add walnut extract and walnuts, stirring well. Chill 30 minutes.
Shape dough into 1 inch balls; place on ungreased cookie shets. Bake at 350
degrees for 15 minutes or until done. Roll warm cookies in powdered sugar.
2 1/2 dozen |
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This is a recipe my aunt gave me that she used for years. It is a very old
recipe and was made before all the new flavors of ice cream and instant pudding.
You may use your own creativity with the new flavors to create even more
enchanting pies.
N0-BAKE PIE
1 pint ice cream (chocolate, vanilla, strawberry)**
1 cup cold milk
1 package (3 oz) instant pudding mix (chocolate, vanilla, strawberry ir
coconut)**
1 baked pie shell or graham cracker crust
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Let the ice cream soften slightly. Mix in milk.
Add the instant pudding and stir well.
Pour the mixture into the pie shell or graham cracker crust. Put in the freezer
until firm. Remove 10 minutes before serving. Serves 6
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I hope you will enjoy these recipes. As I have told you before, should
you be looking for a special or "forgotten" recipe, please let me know and
I will join the search with you.
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