Christmas, Hanukah & Kwanzaa Recipes

Kitchen Witch · #1 (**permalink**) November 13th, 2005, 04:08 PM

For Christmas, Hanukah and Kwanzaa!

Well - it's that time of the year again!

A time filled with love, compassion, generosity - a time when families and friends come together to celebrate - to share - to give - to love - to be together.

And it is at this time of the year that the pantry needs to be well stocked! A time when our doors are open to those who wish to visit us....that extra chair for those who will be sharing a meal or two - or some of those delicious home-baked cookies and goodies fresh from your kitchen!!

No matter where you will be spending your holidays this year - you most likely will be cooking and/or baking something; either to fill your home for family and friends, or to take along as a gift for the hostess/host of the gatherings you will be attending. There are office parties, church gatherings, parties at school, day care - you name it!

It is a very expensive time of the year too! Filling Santa?s shoes is a very important (and expensive) job! And don't forget about filling those stockings either! Homemade cookies and candies in festive tins can easily fit into a stocking!

Many will be busy with the decorations, making crafts, etc. as well as keeping those goodies around for everyone to enjoy. There is so much to prepare for!

But we must always remember those that may not be as fortunate as others. It is also a time to give to those we don?t even know - those who are in need.

We always make sure we give to the local food bank throughout the holidays. I know that somewhere there are families that are enjoying my handmade blankets and throws - heads and necks are being warmed with handmade scarves and hats - and that there are children enjoying donations of toys that we have made. It is a wonderful feeling to know that some families are having a better holiday because of the generosity of others.

This thread is for all those special recipes - from Appetizers to Desserts and any goodie gifts that you would like to share. Whether you celebrate Christmas, Hanukah or Kwanzaa - your recipes, ideas, kitchen tips, etc. will be welcomed in this thread.

Wishing all a very happy, healthy and prosperous holiday season -

Kitchen Witch

HOW ABOUT THE TRADITIONAL CHRISTMAS CAKE RECIPE:

Christmas Cake Recipe

1 cup of water
1 cup of sugar
4 large brown eggs
2 cups of dried fruit
1 teaspoon of salt
1 cup of brown sugar
Lemon juice
Nuts
1 bottle of whiskey

Sample the whiskey to check for quality. Take a large bowl. Check the whisky again. To be sure it's 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 and beat again. Make sure the whiskey is still OK.

Cry another tup. Tune up the mixer. Beat two eggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fired druit gets stuck in the beaters, pry it goose with a drewscriver.

Sample the whiskey to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares?

Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon the sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees.

Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again and go to bed.

KITCHEN WITCH

Would you like to start with some appetizers???

PARTY STUFFED PINWHEELS

1 env. Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
8 oz. cream cheese, softened
1 c. (4 oz.) shredded mozzarella
2 T. milk
1 T. grated Parmesan
2 pkgs. (10 oz. each) refrigerated pizza dough

NOTE: This is also terrific with Lipton Recipe Secrets Onion Soup Mix!

Preheat oven to 425 F. Combine all ingredients except pizza dough; set aside.

Unroll pizza crusts and top evenly with topping. Roll, starting at longest side, jelly-roll fashion. Cut into 32 slices. (If dough is too soft to cut - refrigerate or freeze so cutting is easier.)

Spray baking sheet; place rounds, cut side down.

Bake, uncovered, 13 minutes or until golden brown.

Makes 32 pinwheels
KITCHEN WITCH

PIZZA SNACK CUPS

1 can (12 oz.) refrigerated biscuits (10 biscuits)
½ lb. ground beef
14 to 16 oz. spaghetti sauce (jarred or homemade)
½ c. (2 oz.) shredded Mozzarella cheese

Preheat oven to 375 F. Press one biscuit into each muffin cup - pressing up sides of cup. Refrigerate until ready to use.

Brown meat in skillet; drain. Add sauce; heat through.

Evenly spoon ground beef mixture into muffin cups. Bake 15 minutes. Sprinkle with Mozzarella cheese and return to oven for an additional 5 minutes or until cheese is melted and biscuits are golden brown. Gently remove from muffin cups and serve.

Makes 10
KITCHEN WITCH

FESTIVE FRANKS

1 can ( 8 oz.) refrigerated crescent rolls
5 ½ t. barbecue sauce
1/3 c. finely shredded Cheddar cheese
8 hot dogs
1/3 t. poppy seeds (optional)
Additional barbecue sauce (optional)

Preheat oven to 350 F. Spray large baking sheet with nonstick cooking spray; set aside.

Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise to make 2 triangles. Lightly spread barbecue sauce over each triangle. Sprinkle with cheese.

Cut each hotdog in half; trim off rounded ends. Place hotdog at wide end of dough triangle; roll up from wide end. Place point side down on prepared sheet. Sprinkle with poppy seeds, if desired.

Bake 13 minutes or until dough is golden brown. Cool 1 to 2 minutes on baking sheet. Serve with additional barbecue sauce as a dipping sauce.

Makes 16 appetizers
KITCHEN WITCH

BUFFALO-STYLE CHICKEN NACHOS

2 c. diced cooked chicken
1/3 c. hot pepper sauce
2 T. melted butter
1 bag (10 oz.) tortilla chips
3 c. shredded Cheddar or Monterey Jack cheese

Preheat oven to 350 F. Combine chicken, hot sauce and butter. Layer chips, chicken and cheese in ovenproof baking dish. Bake 5 minutes just until cheese melts. Garnish as desired. Splash on more hot sauce, if desired.

I have used leftover turkey from Thanksgiving that was diced and frozen. Microwave to thaw and proceed with recipe.
KITCHEN WITCH

PIZZA ROLLERS

1 pkg. (10 oz.) refrigerated pizza dough

1/2 c. pizza sauce
18 slices pepperoni
6 sticks mozzarella string cheese

Preheat oven to 425 F. Spray baking sheet with nonstick cooking spray.

Roll out pizza dough on baking sheet to form 12 X 9-inch rectangle. Cut dough into six rectangles ( 4 X 4 ½-inches). Spread about 1 T. sauce over center third of rectangle. Top with 3 slices of pepperoni and stick of string cheese. Bring ends of cheese together over cheese, pinching to seal. Place seam-side down on prepared sheet.

Bake in center of oven for 10 minutes or until golden brown.

Makes 6 servings.
KITCHEN WITCH

HOLIDAY CHEESE TREE

8 oz. cream cheese, softened
2 c. (8 oz.) shredded Cheddar cheese
3 T. finely chopped red bell pepper
3 T. finely chopped onion
1 T. lemon juice
2 t. Worcestershire sauce
¾ c. chopped fresh parsley
Yellow bell pepper
Baby cherry tomatoes
Lemon peel

Combine cheese, chopped red bell pepper, onion, lemon juice and Worcestershire sauce in medium bowl; mix until well blended. Place on plate. Shape to form cone shape; about 6-inches tall.

Press parsley evenly onto cheese tree.

Using a cooie cutter or sharp knife, cut yellow bell pepper into star. Secure star, tomatoes and lemon peel (garland) with toothpicks.

Serve with assorted crackers and breadsticks.

Makes about 4 to 5 cups (14 to 16 appetizer servings)
KITCHEN WITCH

HERBED BLEU CHEESE SPREAD WITH GARLIC TOASTS

1 1/3 c. cottage cheese (low-fat is fine for this)
1 ¼ c. (5 oz.) crumbled bleu cheese, feta or goat cheese
1 large garlic clove
2 t. lemon juice
2 green onions with tops, sliced (about ¼ c.
¼ c. chopped fresh basil or oregano or 1 t. dried basil or oregano leaves
2 T. toasted slivered almonds
Garlic toasts (recipe follows)
To toast almonds, spread in single layer on baking sheet. Bake in preheated 350 F. oven 8 to 10 minutes or until golden brown, stirring frequently.

Combine cottage cheese, bleu cheese, garlic and lemon juice in food processor. Cover; process until smooth. Add green onions, basil and almonds; pulse until well blended but still chunky.

Spoon into small serving bowl; cover. Refrigerate until ready to serve.

When ready to serve, prepare Garlic Toasts. Spread 1 T. cheese spread onto each toast slice. Garnish, if desired.

Makes 16

GARLIC TOASTS

32 (½-inch thick) French bread slices
Nonstick cooking spray
¼ t. garlic powder
1/8 t. salt

Place bread slices on nonstick baking sheet. Lightly coat both sides of bread slices with cooking spray. Combine garlic powder and salt in small bowl; sprinkle evenly over bread slices. Broil 6 to 8 inches from heat for 30 to 45 seconds on each side or until bread slices are lightly toasted on both sides.

Makes 32 pieces
KITCHEN WITCH

PECAN CHEESE BALLS

8 oz. cream cheese, softened
¼ c. finely chopped fresh parsley
2 T. finely chopped fresh chives
½ t. Worcestershire sauce
Dash hot pepper sauce
¾ c. finely chopped pecans
Assorted crackers

Combine all ingredients - except pecans and crackers - in medium bowl. Cover; refrigerate until firm. Form cheese mixture into ball. Roll in pecans. Store tightly wrapped in plastic wrap in refrigerator. Allow cheese ball to soften at room temperature before serving with crackers.

Makes 1 cheese ball

VARIATION: Form cheese mixture into 1 ½-inch balls. Roll in paprika, chopped herbs (such as parsley, watercress or basil) or chopped green olives, instead of pecans.

GIFT TIP: Give Pecan Cheese Ball with an assortment of other cheeses, a wooden cheese board, a jar of imported pickles or mustard, and/or a bag of pecans.
KITCHEN WITCH

CHEESY CHRISTMAS TREES

½ c. mayonnaise
1 T. dry ranch-style salad dressing mix
1 c. shredded Cheddar cheese
¼ c. grate Parmesan
12 slices firm white bread
¼ c. red bell pepper strips
¼ c. green bell pepper strips

Preheat broiler. Combine mayonnaise and salad dressing mix in medium bowl. Add cheeses; mix well.

Cut bread slices into Christmas tree shapes using large cookie cutter. Spread each tree with about 1 T. mayonnaise mixture. Decorate with red and green bell pepper strips. Place on baking sheet.

Broil 4 inches from heat, 2 to 3 minutes or until bubbling. Serve warm.

Makes 12 appetizers

NOTE: Save remaining bread and let dry; process in food processor to make your own dry bread crumbs.
KITCHEN WITCH

Kitchen Witch · #2 (**permalink**) November 13th, 2005, 04:10 PM

Pork Chops in Apple Gravy

8 pork chops(aprox. 3lbs.)
1/4 cup butter 1 Tbsp. finely minced garlic
1/3 cup flour
1 Tbsp. salt
1/8 tsp. black pepper
3 cups boiling water
1 cup applesauce
1 Tbsp. lemon juice

In a large skillet, brown pork chops well on both sides in butter. Arrange them in a 3 quart casserole dish. Saute garlic in the fat and butter left in skillet. Add to this, flour, salt, pepper and mix well. Pour in boiling water; cook, stirring constantly, until mixture thickens and boils. Remove from heat and stir in applesauce and lemon juice. Pour this over the chops and cover. Bake at 425 for one hour and 30 minutes, basting occasionally.
serves 8
KITCHEN WITCH

PEACH HOLIDAY HAM

1 smoked fully cooked ham (8 lbs.)
1 c. peach preserves
1 c. peach nectar
3 T. Dijon-style mustard
¼ t. ground cloves

Remove skin and excess fat from ham. Score fat on ham in a diamond pattern. Place ham, fat side up, in heavy-duty aluminum foil-lined roasting pan. Stir together preserves, nectar, mustard and cloves; pour over ham. Bake at 325 F. for 1 ½ hours or until meat registers 140 F., basting every 20 minutes. Cover lightly with foil to prevent excess browning. Let stand 10 minutes before slicing
KITCHEN WITCH .

APRICOT-GLAZED PORK ROAST

1 t. salt
1 t. sage
½ t. garlic powder
¼ - ½ t. cayenne
4 lb. bone-in pork loin rib roast
¼ c. apricot preserves
1 T. balsamic vinegar

Preheat oven to 350 F. Make a rub for pork; roast about 1 ½ - 1 ¾ hours or until internal temp is 160 F. Meanwhile, heat preserves and vinegar. Brush over pork during last 10 minutes of roasting. Let stand 10 minutes before slicing.
KITCHEN WITCH

SOW-PER GLAZED HAM

1 fully cooked bone-in ham (8 to 9 lbs.)
3 T. whole cloves
2 c. brown sugar
½ c. unsweetened apple juice or fruit juice
2 t. ground mustard

Place ham on rack in shallow roasting pan. Score ½-inch deep in diamond shapes; insert clove in each diamond. Bake uncovered at 325 F. for 2 hours. Combine brown sugar, juice and mustard; spoon some over ham; bake 30 minutes longer or until internal temperature is 140 F. Baste with remaining sauce. Let stand for 15 minutes before serving.
KITCHEN WITCH

Pineapple Orange Sauce for Ham

2 tbsp cornstarch
¼ cup brown sugar
¼ tsp cloves
¼ tsp cinnamon
Grated rind of 2 oranges
¾ cup orange juice
1-2/3 cups pineapple juice

Boil until clear and thickened.

Slice cooked ham; trim off fat. Pour a little sauce in bottom of ovenproof shallow baking dish. Arrange slices of ham in dish. Pour sauce over top.

Bake at 350 degrees for 30-35 minutes until hot and bubbly.

Extra sauce may be refrigerated and heated up with additional ham on top of stove for a second meal.
KITCHEN WITCH

Ham and Pineapple Dinner
Makes: 4 servings

2 tablespoons butter
2 1/2 cups cooked and cubed ham
2 green onions, chopped
1 cup pineapple chunks, drained
1 1/3 cups pineapple juice
4 teaspoons cider vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 tablespoons cornstarch

1. Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.

2. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

Great with leftover ham - serve over hot rice!
KITCHEN WITCH

Currant Glazed Ham

Yield: 1 -1/4 cups glaze

1/2 cup dark corn syrup
3/4 cup red currant jelly
1 teaspoon vinegar
1/2 teaspoon ground cloves
1 (5 pounds) ready-to-eat ham
1 teaspoon whole cloves
Trim and heat ham as directed on package.

Combine corn syrup, jelly, vinegar and ground cloves in sauce pan.
Cook over medium-low heat, stirring constantly until jelly is melted and mixture is smooth.
Remove ham from oven; score diagonally, making cut about 1 inch deep, about 3/4 inch apart, across fat surface of ham.
Stud with whole cloves, placing one in center of each diamond.
Pour part of glaze over ham. Bake in 325° F(slow oven) about 45 minutes, basting frequently with remaining glaze, until ham is well coated and all glaze is used. Serve with pan juices as a sauce.
KITCHEN WITCH

IRISH ROAST PORK WITH POTATO STUFFING

2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water

stuffing (see below)
salt and pepper

Make stuffing. Rub meat with salt, pepper and butter. Pour cider
or water into 3 -quart casserole dish. Place meat along edges of
dish. Cover loosely with foil and bake 1 hour at 350 degrees
(F).

Makes 6 servings.

STUFFING

4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme

Salt and pepper

To potatoes, add butter, onion, apples, herbs, salt and pepper.
Mix well.
KITCHEN WITCH

Glazed Ham Steak
1 serving

What could be simpler - or more delicious.
1/2 pound slice of ham
1 tablespoon margarine or butter
2 teaspoons orange marmalade
1/2 teaspoon dry mustard
Brown the ham slice on both sides in margarine in a heavy skillet. Mix the marmalade and mustard and spread half on each side of the ham. Cook about 2 minutes more
KITCHEN WITCH

Baked Ham with Pineapple Chutney Glaze

Makes 12 to 16 buffet servings
Make Ahead: The ham is best baked right before serving.

One 9-pound shank-end smoked ham, on the bone

Pineapple Chutney Glaze
1 tablespoon vegetable oil
1/3 cup minced onion
2 tablespoons grated fresh ginger (use the large holes on a box grater)
1 jalapeño, seeded and minced, or more to taste
2 garlic cloves, crushed through a press
1 cup pineapple preserves
1 tablespoon dry mustard

1. Position the rack in the center of the oven and preheat to 325°F. Line a large roasting pan with aluminum foil (this ensures easy cleanup) and lightly oil the foil.
2. Using a sharp knife, trim off all of the skin, leaving a 1- to 2-inch band around the shank. Trim off all of the fat, leaving a less than 1/4-inch thick layer. Score the fat into a diamond pattern. Place the ham in the pan, with the cut, flat side down and the shank pointing straight up. Pour 3 cups of water into the pan.
3. Bake the ham, basting occasionally with the water in the pan, until a meat thermometer inserted in the thickest part of the ham without touching the bone reads 125°F, about 21/2 hours.
4. Meanwhile, make the glaze. Heat the oil in a medium saucepan over medium heat. Add the onion, stirring often, until the onion is golden, about 5 minutes. Add the ginger, jalapeño, and garlic and cook until the garlic is fragrant, about 1 minute. Add the pineapple preserves and mustard. Heat to melt the preserves, stirring often. Set aside.
5. Remove the ham from the oven and generously brush the ham with the glaze. Return the ham to the oven and bake until the glaze is lightly browned, about 20 minutes. The internal temperature should be around 135°F?the temperature will rise 5 degrees or so as the ham rests outside of the oven.
6. Transfer the ham to a carving board or platter. Let stand for 15 to 45 minutes before carving.
KITCHEN WITCH

Honeybaked® Ham Glaze
For this clone recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that are used for crème brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry - I didn't leave out an ingredient. No honey is necessary to re-create this favorite holiday glaze. Happy Holidays!!

1 fully cooked shank half ham, bone in (pre-sliced)
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon paprika
dash ground ginger
dash ground allspice

1. If you couldn't find a pre-sliced ham, the first thing you must do is slice it. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface such as your kitchen counter. Pour the sugar mixture onto wax paper and spread it around evenly.
4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer, pre-sliced surface.
5. Turn the ham onto its flat end on the plate. Use a blowtorch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well glazed (don't expect to use all of the sugar mixture). Serve the ham cold or reheated, just like the real thing.
KITCHEN WITCH

Honey Baked Ham
1. 1 fully cooked shank ham bone in presliced (if not presliced you slice
it very thin but not to the bone.
2. 1 cup Sugar
3. 1/4 teaspoon Cinnamon
4. 1/4 teaspoon Nutmeg
5. 1/4 teaspoon Ground Cloves
6. 1/8 teaspoon Paprika
7. dash of Ginger
8. dash of allspice

1. Mix all ingredients in a bowl all together.
2. Lay down a couple of sheets of wax paper onto flat surface pour sugar
mixture on wax paper so that its evenly all over sheets of paper.
3. Pick up ham and roll over mixture so that its evenly coated. DO NOT
coat the flat end of the ham.
4. Place ham flat side down.
5. Using a blw torch on medium flame circle around ham to carmelize the
sugars until it bubbles and browns DO NOT BURN.
6. Repeat steps 3 thru 5 again to bulid a thick coating . you can do it as
much as you can until you have the thickness you desire.
7. Serve cold or hot as you would a Honey Baked Ham.
KITCHEN WITCH

Holiday Coca Cola Baked Ham
Serves 10 to 12

1 (10 to 12 pound) bone-in ham
Whole cloves
1 (1 pound) box dark brown sugar
1 (12 ounce) can Coca-Cola (do not substitute with another brand or
use diet)
1 (14 ounce) can pineapple rings, drained and the juice reserved
1 cup sweet Concord grape wine
10 to 12 maraschino cherries

1. Preheat oven to 325F (160C).
2. Using a sharp knife, remove the rind from ham. Score surface of
ham crosswise and lengthwise, forming a crisscross pattern about
1/4-inch deep and 1-inch apart. Place 1 clove in the center of each
square.
3. Place ham, fat side up, in a roasting pan. Press brown sugar onto
the surface of the ham. Expect some sugar to fall into the roasting
pan. Place in oven and bake until brown sugar just begins to melt,
about 30 minutes.
4. Pour the Coca-Cola over ham, mixing with melted sugar in bottom of
roasting pan. Baste ham with the cola mixture and bake an additional
30 minutes.
5. Meanwhile, combine reserved pineapple juice and the wine in a
small bowl. Baste ham with pineapple mixture every 20 minutes.
6. Bake ham for a total of 16 minutes per pound. During the last 20
minutes of baking time, remove ham from oven and decorate with the
pineapple rings. Use 2 to 3 wooden picks to hold each ring in place.

Place a cherry in the center of each ring, also using a wooden pick.
Return to oven and continue to bake the final 20 minutes.
7. Remove from oven and allow to stand for at least 15 minutes before
transferring to serving platter.
8. Skim fat from pan juices and serve with the ham.
KITCHEN WITCH

Honey Baked Ham

1/2 Spiral-cut smoked ham (about 7 lbs. fully cooked)
1/2 cup Pear Nectar
1/2 cup Orange juice
1/2 cup Firmly packed brown sugar
1/2 cup Honey

Preheat oven to 375 F. Place ham, cut end down, in a baking pan. Mix
together pear nectar and orange juice in a bowl. Bake ham in a
preheated oven for 15 minutes, basting twice with juice mixture. Mix
together brown sugar and honey in a small bowl. Brush mixture over
ham. Bake for about another hour, or until internal temperature
measures 140°F on an instant read meat thermometer. Serve Immediately.
KITCHEN WITCH

STARBUCK'S CHOCOLATE FUDGE SQUARES WITH MOCHA GLAZE

1/2 c. unsalted butter, at room temp (1 stick; see note)
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Glaze
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double-strength coffee, preferably
made from dark-roasted beans

Preheat oven to 350 degrees F. Butter an 8-inch square baking pan.

To make fudge squares: In a large bowl, cream the butter with the sugar and egg.

In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat. Add the milk, vanilla and walnuts, stirring just to blend.
Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.

To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.

Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
KITCHEN WITCH

CHERRY SWIRLED CHEESECAKE

1 1/4 c. chocolate cookie crumbs
1/4 c. sugar
1/3 c. margarine, melted
1 can (21 oz.) can Comstock® or Wilderness® More Fruit Cherry Filling or Topping
2 pkgs. (8 oz. each) cream cheese softened
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
3 eggs
1/2 c. lemon juice from concentrate
1 t. vanilla extract

Preheat oven to 300 F. Combine crumbs, sugar and margarine; press firmly on bottom of 9? springform pan. In blender, puree pie filling until smooth. In mixer bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour half of batter into pan; top with ½ cup puree. Repeat layering. With knife, swirl puree into cheese mixture. Bake 1 hour and 30 minutes or until center is set. Cool; chill. Serve with remaining puree. Refrigerate leftovers
KITCHEN WITCH .

Kitchen Witch · #3 (**permalink**) November 13th, 2005, 04:11 PM

CHERRY PINEAPPLE GELATIN SALAD

1 pkg. (3 oz.) cherry flavor gelatin
1 c. boiling water
About ½ c. ice cubes
1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry or Light Cherry Fruit Filling or Topping
1 can (20 oz.) crushed pineapple, drained
1 c. miniature marshmallows

Dissolve gelatin in boiling water. Add ice cubes; stir until melted. Chill 30 minutes, or until slightly thickened. Whip with fork or whisk. Stir in cherry filling, pineapple and marshmallows. Spoon into 6-8 individual dishes. Quick chill in freezer 10-15 minutes, or refrigerate 30-45 minutes, until set. If preferred, spoon into 6- or 7-cup mold. Chill time will be longer. Makes 6/8 servings
KITCHEN WITCH

Cherry Mincemeat Salad

1 (3 ounce) box cherry Jell-O
1 box or bottle mincemeat (if dried mincemeat is used, follow
directions on package for cooking)
1/2 to 1 cup chopped pecans

Follow directions for making Jell-O. Add mincemeat. Stir in pecans. Refrigerate.
When partially chilled, stir thoroughly. Return to refrigerator. Chill.
Can be cut into squares or put in parfait glasses, topped with whipped cream.
Makes 6 servings.
KITCHEN WITCH

CHERRY TRIFLE

1 pkg. (4 serving size) instant vanilla pudding and pie filling
2 c. cold milk
1 pound cake (10-3/4 oz.)
1/4 c.. orange juice
1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry Fruit Filling or Topping, thawed, divided
1 1/2 c. frozen whipped topping, thawed, divided
1/2 c. sliced almonds, toasted

Prepare pudding with milk as directed on pkg.; let stand 5 minutes. Cut cake into ¼? slices; brush slices with orange juice. Line bottom and sides of 2 qt. serving bowl with 1/3 cake slices. Layer ½ pudding, 1/3 fruit filling, ½ cup whipped topping, and 1/3 cake slices. Repeat layers. Spread remaining whipped topping over all. Spoon remaining fruit filling into center, leaving a 1? border. Sprinkle almonds around edge. Refrigerate 30 minutes. Trifle can be refrigerated overnight, if desired.
KITCHEN WITCH

CHERRY UPSIDE-DOWN CAKE

2 cans (21 oz.) Comstock® or Wilderness® More Fruit Cherry Fruit Filling or Topping
1 box devil?s food cake mix

Heat oven to 350 F. Prepare cake according to pkg. directions. Pour one can cherry filling into each of two 8? round baking pans. Spread evenly. Pour batter over cherries, dividing equally between the two pans. Bake 40-50 minutes or until toothpick tests clean. Cool in pan 10 minutes. Invert onto serving plate. Serve warm or cool.
KITCHEN WITCH

Banana Upside Down Cake

4 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
4 bananas, sliced
1 (18.25 ounce) package banana cake mix

Preheat oven to 350 degrees. Grease and flour 2 (8 inch) pans. Combine
butter and brown sugar, divide and spread evenly between the 2 pans.
Sprinkle pecans evenly over both brown sugar mixtures, arrange banana
slices evenly over each. Prepare cake mix according to package
instructions. Divide batter into the 2 pans. Bake in the preheated
oven for 40 to 45 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Turn cakes upside down on a
platter or plate, gently tap bottom and carefully remove pans,
replacing caramel mixture that sticks to pan.
KITCHEN WITCH

AMARETTO PECAN PIE

3 eggs, slightly beaten
1 c. sugar
1 c. light or dark or with real brown sugar corn syrup
2 T. butter, melted
2 T. almond-flavored liqueur, such as Amaretto
1 t. vanilla
1 c. pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350 F. In medium bowl slightly beat eggs with a fork. Add sugar, corn syrup, butter, almond liqueur and vanilla; stir until blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean and center of pie appears barely set. Cool on wire rack.
KITCHEN WITCH

Caramel Pecan Pie

1/2 cup corn syrup with real brown sugar
28 caramels
1/4 cup butter
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
3 eggs
1 cup pecan halves
9 inch unbaked pie crust

Preheat oven to 350°F.
Heat Corn Syrup with Real Brown Sugar, caramels and butter in a saucepan over low heat. Stir constantly until smooth.
Combine sugar, salt, vanilla and eggs in a medium bowl.
Gradually add caramel sauce mixture to egg mixture, stirring well.
Stir in pecans, coating thoroughly. Pour pecan mixture into pie crust.
Bake at 350°F for 50-55 minutes until puffed all over.
Place pie on cooling rack. Cool to room temperature.
KITCHEN WITCH

Chocolate Cranberry Pecan Pie

1 1/2 cups light or dark corn syrup
1 package (15 oz) refrigerated pie crusts
1 cup fresh or thawed frozen cranberries
1 bar (3 oz) semisweet chocolate, coarsely chopped or 1/2 cup semisweet chocolate chips
4 eggs
3/4 cup sugar
2 tablespoons flour
1 tablespoon Mazola margarine or butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
1 cup pecan halves

Preheat oven to 350°F. Prepare one pie crust sheet according to package directions for one-crust 9-inch pie. Trim dough even with edge of pie plate; set aside.
Unfold remaining pie crust sheet; sprinkle with flour. Place floured-side down on cutting board. With floured canape cutter, cut out decorative shapes; attach to rim of pie crust with water, pressing firmly to seal.
In small saucepan combine corn syrup and cranberries; over medium heat, bring to a boil. Reduce heat; simmer 2 minutes or until cranberries begin to pop. Remove from heat. Stir in chocolate until melted; cool completely.
In large mixer bowl beat eggs, sugar, flour, margarine, vanilla and salt until creamy. Fold in cranberry mixture; pour into prepared pie crust. Arrange pecans over top of filling.
Bake 50 to 55 minutes or until set. Cool on wire rack.
KITCHEN WITCH

Irish Cream Pecan Pie

3 eggs
1 cup sugar
1/4 cup sour cream
1 cup light corn syrup
1 tablespoon butter, melted
2 tablespoons Irish Cream liqueur
1 cup pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°F. Beat eggs slightly with a fork in a medium bowl. Add sugar, sour cream, corn syrup, butter and Irish Cream liqueur; stir until blended. Stir in pecans. Pour into pie crust. Bake for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
KITCHEN WITCH

Chocolate Icebox Pie

2 cups vanilla wafer crumbs
1 cup finely chopped nuts
1/2 cup melted butter
4 ounces German's sweet chocolate
3 tablespoons water
1 cup heavy cream
1/4 cup confectioners' sugar, sifted
1 teaspoon vanilla

Mix vanilla wafer crumbs, chopped nuts, and melted butter. Press half of the crumb mixture into the bottom of a buttered glass pie plate. Chill crust thoroughly. Melt chocolate with water in a double boiler or in saucepan over low heat. Stir until a smooth paste. Cool. Whip cream; fold in the cooled chocolate mixture and the confectioners' sugar. Add vanilla and pour over chilled crumbs. Top with remaining crumbs. Chill thoroughly before serving.
KITCHEN WITCH

Cherry Icebox Pie

2 (14-ounce) cans sweetened condensed milk
1/3 cup lemon juice
3 large eggs
1 (21-ounce) can red tart cherries, drained
1 9-inch pie crust (vanilla wafer, graham cracker or pre-baked pastry shell)

1. Preheat oven to 350F (175C).
2. In a large bowl, beat the eggs well. In another bowl, combine milk and lemon juice; add to the eggs. Stir in drained pie cherries. Pour filling into prepared crust.
3. Bake for 20 to 25 minutes. Remove from oven cool to room temperature and chill for at least 2 hours before serving. Store in refrigerator. Makes two 9-inch pies.
KITCHEN WITCH

PRIME RIB-EYE STEAKS WITH MUSTARD MOZZARELLA CRUST

½ c. olive oil
20 cloves garlic, peeled (yes - 20 of them!)
3 T. chopped fresh thyme
3 T. Dijon-style mustard
3 boneless beef rib-eye steaks, cut 1 - 1 ½-inches thick
Salt and freshly ground pepper
1 3.4 c. (7 oz.) Sargento Bistro Blends Mozzarella with Sun-Dried Tomatoes & Basil Shredded Cheese

Prepare grill or ridged grill pan. Combine oil and garlic in skillet, stirring to coat garlic with oil. Cook over medium-low heat until garlic is golden brown and tender, about 10 minutes. Strain garlic, reserving oil. Transfer garlic to a small bowl; mash with a fork. Stir in thyme and mustard; set aside.

Rub reserved oil over steaks; season will with salt and pepper. Grill over medium-high heat, 4 to 5 minutes per side for medium-rare. Transfer steaks to a baking sheet. Spread mustard mixture evenly over steaks. Mound cheese over steaks, spreading to edges with fingers. Bake in preheated 450 F. oven for 8 minutes or until cheese is melted. Carve steaks crosswise in half; serve immediately. Serves 6
KITCHEN WITCH

HONEY-NUT GLAZED BRIE

¼ c. butter spread
1 c. coarsely chopped walnuts
¼ t. cinnamon - optional
1/8 t. nutmeg - optional
2 T. honey
2 large apples, cored and thinly sliced
8 oz. Brie cheese - wedge or round

In nonstick skillet, melt butter spread. Stir in walnuts, cinnamon, nutmeg and honey; cook, stirring constantly, until bubbly. Immediately pour over cheese. Serve hot with apples.

TIP: Microwave cheese topped with cooked nut mixture on HIGH for 1 minute or until Brie begins to melt.
KITCHEN WITCH

CHEESY ARTICHOKE BREAD

1 can (14 oz.) artichoke hearts, drained and chopped
1 c. mayonnaise
1 clove garlic, finely chopped
1 c. grated Parmesan cheese
1 loaf French or Italian bread, halved lengthwise

Combine all ingredients, except bread; spread on bread. Bake in preheated 350 F. oven for 20 minutes or until golden.
KITCHEN WITCH

POMEGRANATE GREEN TEA PUNCH

3 c. boiling water
6 green tea bags
2 T. sugar
1 c. chilled pomegranate juice or cranberry juice cocktail

Brew tea bags in boiling water for 1 - 1 ½ minutes; remove tea bags. Stir in sugar and juice. Chill.
KITCHEN WITCH

Tri-Color Cookies

for the base:
1 cup butter, softened
1 cup granulated sugar
4 large eggs, room temperature
1 cup sifted all-purpose flour
3 teaspoons pure almond extract
1 tablespoon finely grated orange zest
green food coloring
yellow food coloring
pink food coloring

for the filling:
1 jar seedless raspberry spread

for the topping:
1 (12-ounce) bag semi-sweet chocolate chips
1-1/2 tablespoons vegetable oil

This recipe is cooked in three separate layers and then assembled. The bottom layer is green, the middle layer is yellow, and the top layer is pink. Preheat oven to 375°F. Use air-foam pan approximately 15 x 10 x 1 inches lined with parchment paper. Cream together butter and sugar. Blend in eggs one at a time. Add flour gradually, blending well. Add extract and orange zest, blend. Divide dough into thirds. Tint one third of dough with green food coloring, then transfer to prepared pan.

Bake for approximately 15 minutes. Let cool on rack and carefully flip cake out of pan onto flat tray or into larger pan. Carefully remove the parchment paper and spread jam across entire surface, not too thick.

Repeat cooking directions for next layer using yellow food coloring. After cooling, flip this layer on top of first layer, press, and spread with jam. Repeat last layer using pink food coloring.

In a double boiler, melt chocolate chips with oil. Spread evenly over top layer with a spatula. Let cool.

Refrigerate until read to cut. Before cutting, bring back to room
temperature and using a sharp knife cut into 2-inch by 1-inch cookies,
discarding edges that are uneven.

Yield: Approximately 70 - 75 cookies
KITCHEN WITCH

Molasses Cookies - A VERY OLD RECIPE

1 cup molasses
1/2 pound butter
2 teaspoons baking soda
1 cup sugar
1/4 cup hot water
4 cups flour
2 teaspoon salt
1-1/2 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
2 teaspoons cinnamon

Heat the molasses to a boil. Remove from heat and add butter, stirring until melted. Place the sugar in a deep bowl and add soda to the hot water; pour water into the molasses. Pour the molasses mixture into the bowl of sugar and thoroughly mix. Add spices, flour and salt and mix with molasses and sugar. Pour into a loaf pan lined with parchment paper or waxed paper and refrigerate.

Preheat oven to 325. Cut dough as thin as possible and bake on a
non-stick surface or a greased sheet for 15 minutes. Cool on a rack as soon as done. They will be great for the holidays, and we're betting they'll be a family favorite.
KITCHEN WITCH

Key Lime Shortbread

1 cup unsalted butter, at room temperature
1 tablespoon key lime juice
1/2 teaspoon salt
1 tablespoon grated key lime zest
1/2 cup powdered sugar
1/3 cup rice flour
1-3/4 cups all-purpose flour
lime sugar for garnish (recipe below)

In a large mixing bowl beat the butter, sugar, lime juice, salt, and one half the lime zest (1-1/2 teaspoons) until light and fluffy. Stir in the rice flour, then all-purpose flour, beating only enough to incorporate. The dough will be very soft. Divide dough in thirds. Spoon each portion onto waxed paper or plastic wrap and form a log about 14 inches long and 1-½ inches in diameter. Fold the paper over the log, then roll with your palms until smooth. Twist ends of the paper and refrigerate or freeze until firm, 1 to 4 hours.

To make the lime sugar, place sugar and remaining zest in a blender or coffee mill and whirl until zest is very finely minced and sugar is lightly colored, about three minutes. Strain mixture through a fine sieve, discarding any bits of peel that remain. Set aside.

Preheat oven to 300 F. Slice chilled dough into rounds about 1/4 inch thick. Place 1 inch apart on ungreased baking sheets. Lightly butter the bottom of a flat-bottomed glass and dip into the lime sugar. Press lightly onto tops of cookies, dipping the glass into the sugar mixture before pressing each cookie to prevent dough from sticking. Bake 15 to 20 minutes, until light golden. Cookies will be fragile: allow to cool five minutes on baking sheets before removing with a spatula to cool completely on wire racks. Makes about 60.
KITCHEN WITCH

TRIPLE FUDGE MACADAMIA NUT COOKIES

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semi-sweet or bittersweet chocolate
1/2 cup unsalted butter, cut into cubes
1 tablespoon vanilla
2 teaspoons instant coffee
3 large eggs
1/3 cup brown sugar
1 cup sugar
1/2 cup milk chocolate, chopped into large bits
1/2 cup bittersweet chocolate, chopped into large bits
1/2 cup chopped macadamia nuts

Preheat oven to 350F. In a bowl, sift together flour, baking powder and salt. Set aside. Melt the 10 ounces of bittersweet chocolate with the butter in a double boiler over low heat. Remove from heat, and place the top part of the double boiler over a pan filled with warm water to prevent the chocolate from hardening. In a small bowl, mix the vanilla and coffee until the coffee is completely dissolved. Add to melted chocolate and stir. In another bowl, using an electric mixer, beat the eggs, brown sugar and white sugar. Place this bowl on a pot containing hot water (not boiling). Continue mixing by hand until the mixture is warm. Remove the bowl from the hot water. Using the electric mixer, beat the egg mixture for approximately 5 minutes or until it is pale yellow, thick, and cool. Fold into melted chocolate. Fold in the flour. Add chopped chocolate and nuts, stir. Line a baking sheet with parchment paper. Drop on a baking sheet by heaping tablespoonfulls, leaving 1 1/2 inches between cookies. Lightly flatten cookies with a floured fork. Place in the upper part of the oven and bake for 12 to 14 minutes or until the cookies are golden. Remove from oven and let cool 3 minutes, then place cookies on a cooling rack.
KITCHEN WITCH

ALABAMA FUDGE-PECAN CHEWIES

Makes about 60
1/4 cup butter or margarine
14 ounces sweetened condensed milk
12 ounces semisweet chocolate chips
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped pecans
60 pecan halves

Pre-heat oven to 350. Combine first 3 ingredients in a heavy saucepan; cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat. Stir in vanilla, flour, and chopped pecans. Drop by teaspoonfuls onto ungreased baking sheets. Press a pecan half into the center of each cookie. Bake for 7 minutes. (Do not overbake.) Remove cookies to wire racks to cool completely.
KITCHEN WITCH

Kitchen Witch · #4 (**permalink**) November 13th, 2005, 04:12 PM

FIG COOKIES

1 cup chopped figs (about 1/2 lb)
1/3 cup water
1 cup butter
1/2 cup sugar
1/2 cup brown sugar,firmly packed
1 egg
1 teaspoon vanilla
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt

Cook figs with water, stirring frequently, until thickened (about 5 minutes). Set aside to cool. Beat butter with sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Blend well. Sift together flour,baking powder, and salt. Mix into the creamed mixture. Stir in the cooled figs. Drop by teaspoons onto lightly greased cookie sheets. Bake 375 degrees 10 to 12 minutes, until lightly browned. Remove cookies and cool on wire racks.
KITCHEN WITCH
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COLORADO COWBOY COOKIES

2 cups all purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips 1 cup chopped toasted walnuts (about 4 oz.)

Whisk first 5 ingredients in medium bowl to blend, then set aside. Using an electric mixer, beat the butter and both sugars in a large bowl until light and fluffy. Add eggs and vanilla. Mix thoroughly. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour. Preheat oven to 350°F. Form dough into balls, using 1/4 cup dough for each. Place on greased baking sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10-15 minutes or until cookies are golden brown around edges and firm in center. Transfer to cooling racks to cool completely.
KITCHEN WITCH
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CHOCOLATE NUT CRINKLES

2 cups all-purpose flour
1-1/3 teaspoon baking powder
1/3 teaspoon salt
1/3 cup unsweetened cocoa powder
1 cup solid vegetable shortening
1 cup sugar
3 large eggs
2 teaspoons vanilla
1-1/2 cups finely chopped walnuts or pecans
1-1/2 cups powdered sugar

In a mixing bowl, stir together flour, baking powder, salt and cocoa powder. In a large mixing bowl, beat together shortening and sugar until creamy. Beat in eggs and vanilla. Stir flour mixture into shortening mixture. Cover and chill dough 2 hours or until easy to handle. Pre-heat oven to 375 and grease 2 baking sheets. Shape dough into 1" balls. Roll in nuts and then in powdered sugar. Place 2" apart on prepared baking sheets and bake for 8 to 10 minutes or until edges are set and tops are cracked. Allow to cool 1 minute on baking sheets, then remove to wire racks to cool completely. Store in an airtight container at room temperature for about 2 weeks.
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PEANUT BUTTER COOKIES

1 1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup sugar
1/2 cup unsalted butter
1/2 cup creamy peanut butter
1/2 cup brown sugar

Sift together flour, salt, baking powder and baking soda. Cream butter with sugar, brown sugar and peanut butter, creaming after each addition until light and fluffy. Add egg and mix thoroughly. Add flour mixture gradually. Beat until smooth. Drop mixture, 1 teaspoon at a time and about 2" apart on to an undressed baking sheet. Flatten with a fork 2 times to form a criscross pattern on the cookie surface. Bake in a 350 F oven for 8-10 min. Remove from oven and cool.
KITCHEN WITCH
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TEEBROECHEN
GERMAN CHRISTMAS TEA BISCUITS

6 eggs
1 pound powdered sugar
1 teaspoon anise flavoring
4 cups sifted flour

Beat eggs for 7 minutes. Add powdered sugar and beat another 7 minutes. Add flavoring and flour and beat 7 more minutes. Drop by teaspoon on greased cookie sheets, cover them with a thin cloth, and let them stand overnight or for 8 hours. Preheat oven to 350F and bake for 8 to 10 minutes.
KITCHEN WITCH
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ANDES MINT COOKIES

1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves

Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine. Add eggs and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled). Wrap each mint completely in cookie dough. Place 2" apart on lightly greased cookie sheets and put a nut half on top of each cookie. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.
KITCHEN WITCH
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CHRISTMAS TREE SANDWICHES

Makes about 48

For the dough:
1 cup unsalted butter, softened
2 cups flour
1/4 teaspoon salt
1/3 cup milk
3/4 cup sugar

for the filling:
1/4 cup Crisco shortening
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 1/2 tablespoons milk
green food coloring
1 tube brown decorating icing, with writing tip

In large bowl with electric mixer, beat butter until creamy, about 1 minute. With mixer on low, alternately add flour, salt, and milk and beat until well blended. Wrap dough in plastic wrap and refrigerate until firm, about 1 1/2 hours. Preheat oven to 375F. Spread sugar on a plate. On a floured surface, roll one third of the dough to 1/8" thick. Cut out tree shapes with a 2" cookie cutter. Press cookies into sugar to coat on both sides then place on ungreased cookie sheets. Prick each cookie all over with a fork, for decoration. Bake cookies 9 to 11 minutes until very lightly browned. Cool on sheets 2 minutes then transfer to wire racks to cool completely. While cookies are baking, prepare the filling. In a large bowl, beat shortening and butter until creamy with an electric mixer. Beat in vanilla. Gradually add powdered sugar and milk. Add food coloring to tint the filling pale green. Beat on high until the filling is light and fluffy; appx. 3 minutes. Spread filling on half of the cookies and sandwich with the remaining halves. Outline cookies with the decorating icing.
KITCHEN WITCH
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CORDIAL CUPS

1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/3 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces unsweetened chocolate
2 tablespoons butter
1/2 cup sugar
1 large egg
teaspoon vanilla
1 tablespoon chocolate or coffee liqueur (ie. Kahlua, or any of your favorite liqueurs such as Frangelico (hazelnut), Grand Marnier (orange), or Chambord (raspberry) for a different flavor)
2 tablespoons milk chocolate chips

Beat the 1/2 cup butter and the cream cheese in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/3 cup sugar. Add flour and cocoa; beat until well combined. Cover and chill about 2 hours or until easy to handle. Divide mixture into 24 balls. Press each ball into the bottom and up the sides of an ungreased mini-muffin cup. Pre-heat oven to 325 F. Melt unsweetened chocolate and the 2 tablespoons butter in the top of a double boiler over hot (not boiling) water. Remove from heat. Stir in the 1/2 cup sugar, egg, vanilla and liqueur. Divide mixture evenly among muffin cups. Bake about 25 minutes or until set. Cool slightly; remove from pans. Cool completely. Melt milk chocolate pieces in the top of a double boiler over hot (not boiling) water. Spoon about 1/4 teaspoon of melted chocolate on top of each cup. Makes 24 Cordial Cups.
KITCHEN WITCH
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APRICOT FOLDOVERS

Makes about 30

1/2 cup margarine, softened
1 cup grated sharp cheddar cheese
1-1/3 cup sifted all-purpose flour
2 tablespoons water
1/2 cup apricot preserves
1/2 cup sugar

Beat together the margarine and cheese until creamy, then blend in the flour and water. Chill the dough for 4 to 5 hours. Preheat the oven to 370F. In a medium saucepan over medium heat, heat the preserves and sugar until the mixture boils and is smooth. Set aside. Divide the dough in half. Roll each half into a 10 inch square, cut into 2 1/2 inch squares. Put a scant teaspoon of the preserves in the center of each square, fold over diagonally and seal the edges. Bake on an ungreased cookie sheet for 8 to 10 minutes.
KITCHEN WITCH
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LINZER COOKIES

This recipe uses the Ducan Hines Golden Sugar Cookie Mix that comes with a butter packet. If your mix doesn't have the butter packet, simply add the amount of butter that is specified in the directions on the box.

Makes about 22

1 package Duncan Hines Golden Sugar Cookie Mix
1/2 cup all purpose flour
1/2 finely ground almonds
1 egg
1 tablespoon water
3 tablespoons powdered sugar
1/2 cup plus
1 tablespoon seedless red raspberry jam, warmed

Preheat oven to 375 F. Combine cookie mix, contents of buttery flavor from mix, flour, almonds, egg and water in large bowl. Stir with spoon until blended. Roll dough 1/8 thick on lightly floured board. Cut out 3" shapes with cookie cutter. Take half those cookies and cut out the centers with a smaller cookie cutter. Place the whole cookies 2" apart on ungreased cookie sheets and bake 8-9 minutes or until edges are lightly browned. Place the hollow cookies on another baking sheet (or if you use the same baking sheet, make sure it has cooled completely before placing the cookies on it) and bake them for 6-7 minutes or until edges are lightly browned. Cool completely. Dust the hollow cookies with sifted powdered sugar. Spread warm jam over whole cookies almost to the edge and place the hollow cookies on top, powdered-sugar side up. Press lightly. Fill the hole with 1/4 teaspoon jam. Store between layers of waxed paper in an airtight container.
KITCHEN WITCH
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CHOCOLATE KISS SURPRISES

Makes about 36

1 cup butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1-3/4 cup all-purpose flour
1 cup chopped pecans
1 (9 oz) package chocolate kisses powdered sugar

Beat together butter, sugar and vanilla until creamy. Add flour gradually until well blended. Stir in pecans. Chill dough about 1 hour. Pre-heat oven to 375 F. Mold about 1 tablespoon of dough around each chocolate kiss, covering candy completely. Bake on ungreased cookie sheet until they just turn golden around the edges, about 10-15 minutes. Let cool slightly before removing from cookie sheet. Cool on wire racks. When completely cool, dust with powdered sugar. Store in airtight container.
KITCHEN WITCH
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HUNGARIAN NUT ROLLS

1 package active dry yeast
1/2 cup sugar
1 cup warm milk
8 tablespoons (1 stick) unsalted butter
1 egg zest of 1 lemon
1/2 teaspoon salt
4 cups flour

Walnut Paste
4 cups walnuts
1/2 cup sugar
1 1/2 teaspoons ground cinnamon or cocoa
2 tablespoons cognac
1/3 cup hot milk
1 whole egg, beaten

Pour 1/3 cup of the warm milk in a small bowl. Sprinkle the yeast and the pinch of sugar over the surface of the milk. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes. In a large bowl using a wooden spoon or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add the egg and beat vigorously for 1 minute. Beat in the yeast mixture, the remaining 2/3 cup milk, the lemon zest, salt, and 1 cup of the flour. Beat in the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed. Turn the dough out onto a lightly floured work surface and knead until smooth, about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. The dough will be very soft but not sticky. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at cool room temperature for 4 to 6 hours, deflating once or twice, or as long as overnight in the refrigerator. Gently deflate the dough. Turn the dough out onto a floured work surface and divide into 4 equal portions. Form each portion into a thick rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for 30 minutes. To make the filling, combine the walnuts, sugar, and cinnamon in a food processor fitted with the metal blade. Process until finely ground. Combine the cognac and milk and, with the motor running, pour the mixture through the feed tube in a slow, steady stream, processing until a thick, spreadable paste is formed. Using a floured rolling pin on a very lightly floured work surface to minimize sticking, roll or pat out each dough portion into a 13-by-7-inch rectangle about 1/8 inch thick. Spread the surface of each rectangle evenly with one-fourth of the nut paste. Working with one rectangle at a time and starting from a long side, fold over a 2-inch section. Continue to fold the dough in this manner to create a flattish oval (rather than round) long log of dough. Pinch the seams and place the dough, seam side down, on a greased baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart. Brush with the egg glaze and prick all over with a fork. Let rest, uncovered, at room temperature about 20 minutes. Preheat oven to 350F. Brush once more with the beaten egg. Place the baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or until golden and the loaves sound hollow when tapped with your finger. Let rest on the baking sheet 10 minutes. Using a large spatula, transfer the loaves to a cooling rack. Cool completely.
KITCHEN WITCH
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ITALIAN FIG COOKIES

2 cups shortening
3 cups white sugar
6 eggs
8 cups all-purpose flour
7 teaspoons baking powder
2 tablespoons vanilla extract
pinch salt milk
3 - 5 pounds of figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup white sugar
1 whole orange (with peel)
1 small apple
1 1/2 cups chopped pecans
To make dough, cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. To make filling, cut up figs, orange, and apple into small pieces, then pass through a food mill or grinder. The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, sprinkle them in over the mixture and mix it in by hand. Preheat oven to 375 degrees F (190 degrees C). Roll out some dough fairly thin. Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes.
KITCHEN WITCH
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WALNUT FROSTY COOKIES

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla

Topping:
1 cup chopped walnuts
1/2 cup brown sugar
1/4 cup sour cream

Sift together dry ingredients. Cream brown sugar and butter. Add egg and vanilla. Cream again. Add dry ingredients. Mix till blended. Form into 1 inch balls, make a depression in center, place 2 inches apart on an ungreased cookie sheet. Mix together topping ingredients. Place topping in depressions. Bake at 350F for 12-14 minutes.
KITCHEN WITCH
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PISTACHIO RIBBON CHRISTMAS BARS

Makes about 36

1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped

Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
KITCHEN WITCH
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THUMBPRINT COOKIES

2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped nuts of choice
1/3 cup jam (any flavor)

Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with jam. Or, fill centers with 1/2 teaspoon of jam before baking.
KITCHEN WITCH
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CHERRY THUMBPRINTS

2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped walnuts
5 red glacé cherries, halved
5 green glacé cherries, halved

Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 20 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb to make a thumbprint. Place a cherry half in each indentation. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.
KITCHEN WITCH
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BROWN SUGAR COOKIES

2 cups sifted flour, less if possible
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup brown sugar, packed
1 egg
1 tablespoon 15% cream (any kind of cream from 10% to 35% will work fine)
1 1/2 teaspoons vanilla
granulated sugar, for decorating

Blend 1 cup flour, baking powder, and salt. Beat together butter and sugar until light and fluffy. Beat in egg, vanilla, and cream. Stir the flour mixture into the butter mixture, then add enough of the remaining 1 cup flour to make the dough stiff enough to roll. Wrap in plastic wrap and chill several hours. Preheat oven to 375 F. Place on a lightly floured cutting board and roll to 1/8" thickness. Use floured cookie cutters to cut into shapes. Place on an ungreased baking sheet, sprinkle with granulated sugar. Bake 8 minutes.
KITCHEN WITCH
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SOUR CREAM SPRITZ

1 cup butter
3/4 cup sugar
1 large egg yolk
1/3 cup sour cream
1 teaspoon vanilla
2 3/4 cup all-purpose flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda

Preheat oven to 375 F. Beat together butter and sugar until light and fluffy. Beat in egg yolk, sour cream and vanilla. Sift together flour, cinnamon, salt and baking soda. Gradually stir flour mixture into butter mixture. Fill cookie press with dough, then form cookies on ungreased cookie sheets. Bake 10-12 minutes. Remove to wire racks to cool completely.

Note: Can also be made using a pastry bag using a large pastry tip.
KITCHEN WITCH
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EGGNOG SPRITZ

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour

For Glaze
1 cup powdered sugar
2 tablespoons water
1/4 teaspoon rum extract

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Drizzle or pipe over warm cookies.
KITCHEN WITCH
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SPRITZ

2/3 cup sugar
1 cup butter
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

Note: Can also color dough with food coloring, and decorate with dragées and colored sugar.
KITCHEN WITCH
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SNOWFLAKES

Makes about 66

1 cup butter
1 3-ounce package cream cheese
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1 teaspoon grated orange zest
2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon

Preheat oven to 350 F. Cream together butter, cream cheese and sugar. Beat in egg yolk, vanilla and orange zest. Sift together flour, salt, and cinnamon. Gradually blend flour mixture into butter mixture. Fill cookie press. Form cookies on ungreased cookie sheets. Sprinkle with colored sugar, if desired. Bake 12 to 15 minutes. Remove at once to cooling racks.
KITCHEN WITCH
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MINT KISS SPRITZ

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon mint extract
2 1/4 cups all-purpose flour
green food coloring
60 Hershey's Kisses

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, vanilla, and mint extract. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Mix in green food coloring, adding just enough to acheive the desired color. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Immediately after removing cookies from oven place one Hershey's kiss on each cookie.
KITCHEN WITCH
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WHIPPED SHORTBREAD

1 pound butter
1 cup powdered sugar
1 teaspoon vanilla
pinch salt
1/2 cup cornstarch
3 cups flour

Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries or dragees if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.
KITCHEN WITCH
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YEAST CRISPS

Very thin, rustic-looking sugar cookies that are wonderfully flakey and light.

Makes about 100

1 packet yeast
1/3 cup warm water
1 cup margarine, softened
8 teaspoon salt
2 cups flour
1 cup sugar

Put warm water in a small bowl and stir the yeast into the water. Set aside. Mix together margarine, salt and flour. Stir in yeast and water until well blended. Chill for 1 hour. Put the sugar in a small bowl. Form 1-inch diameter balls of dough and roll them in the sugar. Place the balls in a shallow pan and chill for 30 minutes. Preheat oven to 350°F. Line cookie sheets with parchment paper. Dust a work surface and rolling pin with a mixture of flour and sugar for rolling out the cookies. One by one, place each ball on the work surface and press it flat with the ball of your hand. Turn it over and press again. This coats the ball with some flour and sugar to keep it from sticking. Roll out the dough very thin, about 1/16 inch or less, or until the dough makes a rectangle about 3?x2?, then cut in half crosswise. Pick up the very thin dough with a sharp wide knife such as a chef?s knife and place it on your prepared cookie sheet. Let rest for 30 seconds then bake for 6-8 minutes or until crisps are golden brown. Remove from oven and let cool one minute. Remove crisps to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 100 crisps.
KITCHEN WITCH
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LEMON BARS

3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
4 eggs
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
dash salt
6 tablespoons lemon juice

Cream together butter, 1 1/2 cup flour, and powdered sugar. Pat in a 13x9x2 inch baking pan. Bake 18 minutes at 350 F or 325 F if using a glass pan. Beat together the rest of the ingredients and pour over crust. Bake an additional 25 minutes. Sprinkle with powdered sugar.
KITCHEN WITCH
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BOURBON BALLS

Substitute the bourbon for rum and call these Rum Balls.

Makes about 60

3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup bourbon
1/4 cup light corn syrup
Powdered or granulated sugar

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving.
KITCHEN WITCH
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CHOCOLATE PEANUT BUTTER CRISPY BALLS

1 (18 ounce size) jar of peanut butter
2 cups Rice Krispies cereal
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 cup chocolate chips

In a double boiler over low heat, melt chocolate and set aside. In a medium sized bowl, combine all other ingredients. Blend well until mixture forms a dough. Roll into 1-inch balls. Using a toothpick or fork, dip the balls into the chocolate until well coated. Place onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes.
KITCHEN WITCH
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MEXICAN WEDDING CAKES

Makes about 48

1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar

Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.
KITCHEN WITCH
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CHOCOLATE RUM BALLS

3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
1 1/2 cups chopped nuts
3 tablespoons light corn syrup
1/2 cup rum

Combine crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa and nuts. Blend in corn syrup and rum. Shape into 1-inch balls; roll in additional confectioners' sugar. Store in an airtight container several days to develop flavor. Roll again in confectioners' sugar before serving.
KITCHEN WITCH
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CHERRY PECAN DROPS

1 cup granulated sugar
3/4 cup shortening
2 tablespoons milk
1 teaspoon vanilla
2 large eggs
2-1/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
1/3 cup chopped maraschino cherries, well drained
1-1/2 cup coarsely crushed cornflakes cereal
15 maraschino cherries, quartered, drained

Heat oven to 375 degrees. Grease cookies sheets. In large bowl, combine sugar, shortening, milk, vanilla, and eggs; beat well. Stir in flour, baking powder, baking soda, salt, pecans, dates, and 1/3 cup chopped cherries; mix well. Cover dough with plastic wrap and refrigerate for easier handling. Drop dough by rounded teaspoonfuls into cereal; thoroughly coat. Form into balls; place 2-inches apart on greased cookie sheets. Press maraschino cherry piece into top of each ball. Bake for 10-15 minutes until light golden brown.
KITCHEN WITCH
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LEMON TEA CAKES

1/2 c. butter, softened
3/4 c. sugar
2 large eggs
Grated zest of lemon
1/2 t. lemon extract
1 1/2 c. flour
1/2 t. baking powdered
1/4 c. milk
GLAZE:
Juice of one lemon
1/2 c. sugar

Preheat oven to 350* F. Lightly coat 9 x 9-inch square pan with non-stick spray. Line pan with waxed paper and trim to fit. Cream butter with sugar until smooth and fluffy. Add eggs, one at a time. Stir in lemon zest and extract. In separate bowl, whisk together flour and baking powder. Add to sugar alternately with milk. Spread batter evenly into prepared pan and bake 35 - 40 minutes or until cake springs back when touched. GLAZE: Whisk together lemon juice and sugar. Remove cake from oven, spread glaze evenly over top of hot cake. Cool in pan on a rack. When cake is cool, lift out of pans by waxed paper. Cut into small squares to serve.
KITCHEN WITCH
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CHOCOLATE CHIP COOKIE STICKS

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
8 ounces coarsely chopped semisweet chocolate
1 cup chopped walnuts, pecans, hazelnuts (filberts) (optional)

Line a 13x9x2-inch baking pan with foil; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occassionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan. Bake in a 375* F. oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour. Preheat oven to 325* F. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining. Cut crosswise into 9 X 1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until cut edges are crispy. Carefully transfer cookies to wire rack (cookies will be tender). Cool. Makes 18.
KITCHEN WITCH

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Kitchen Witch · #5 (**permalink**) November 13th, 2005, 04:14 PM

Chocolate Marshmallow Delights

1 1/2 sticks butter
2 cups sugar
6 Tbsps. cocoa
3 large eggs
1 3/4 cups self-rising flour
6 oz. miniature marshmallows

Melt butter and chocolate, then pour over sugar. Mix in eggs and flour then spread in a 9 X 13 X 2 pan. Bake at 350 for 30 mins. Spread marshmallows evenly over hot cake, then pour frosting (see below) over the top and allow to cool. Cut into 2 inch squares.

Frosting
6 oz. chocolate chips
2 cups confectioners sugar
6 Tbsps. condensed milk

Melt chips and add milk and sugar.

Peanut Butter Squares

1 cup Karo® Light or with Real Brown Sugar Corn Syrup
1/2 cup (1 stick) butter
1 cup sugar
2 1/2 cups peanut butter or 18 oz. jar
Mazola No Stick® Cooking Spray
7 oz. (about 7 cups) crispy rice or favorite ready-to-eat cereal
1 cup chocolate chips
1 cup butterscotch chips

In a large saucepan, combine Karo® syrup, sugar and butter over medium heat and bring to a boil. Reduce heat to simmer and stir in peanut butter until smooth. Remove pan from heat. Mix cereal thoroughly into peanut butter and pour into 13"x 9" pan sprayed with cooking spray. Refrigerate pan for 20 minutes.

Melt chocolate chips and butterscotch chips over low heat and spread over the hardened peanut butter and cereal mixture. Place pan back in refrigerator until hard.

Cherry Nut Thumbprint Cookies

Cook Time: 25 minutes
Chill Time: 30 minutes
Yield: 4 Dozen Cookies

1 cup (2 sticks) margarine or butter
1/2 cup sugar
1 teaspoon vanilla
1/2 cup Karo® Light Corn Syrup
2 eggs, separated
2 1/2 cups flour
1/4 teaspoon salt
2 cups finely chopped walnuts
1 can (21 oz) cherry pie filling
In large bowl with mixer at medium speed, beat margarine, sugar and vanilla until smooth. Beat in corn syrup and egg yolks. Stir in flour and salt until blended.Cover; chill 1 hour or until dough is firm. In small bowl lightly beat egg whites. Roll dough into 1-inch balls; dip in egg whites and roll in walnuts. Place 2 inches apart on greased cookie sheets. With thumb make indentation in center of each cookie. Chill 30 minutes. Bake in 325 °F oven 20 to 25 minutes or until golden. Remove to wire rack. Cool completely. Fill indentations with cherry pie filling

Russian Tea Cakes
Yield: 8 dozen

3 3/4 cups flour
1/2 teaspoons cinnamon
1 1/2 cups (sticks) margarine or butter, softened
3/4 cup Karo® Corn Syrup
1 tablespoon vanilla
2 1/4 cups ground walnuts
1 1/2 cups confectioners' sugar
In medium bowl combine flour and cinnamon; set aside. In large bowl with mixer at medium speed, beat margarine until creamy. Gradually beat in corn syrup and vanilla until well blended. Stir in flour mixture and walnuts. Cover; refrigerate 2 hours or until easy to handle. Preheat oven to 350°F. Shape rounded teaspoonfuls of dough into 2-inch long rolls. Roll into balls. Place 2 inches apart on ungreased cookie sheets. Bake 15 to 18 minutes or until bottoms are lightly browned. Remove from cookie sheets; cool completely on wire racks. Roll in confectioners? sugar. Store in tightly covered containers.

Sugar Cookies

Yield: 4 dozen

1 cup (2 sticks) margarine or butter, softened
2/3 cup sugar
1/2 cup Karo® Light Corn Syrup
1 tablespoon lemon juice
1 egg
3 1/2 cups flour
1/4 teaspoon salt
Mazola No Stick® Cooking Spray
In large bowl with mixer at medium speed beat margarine and sugar, corn syrup, lemon juice and egg until well blended. Gradually add flour and salt; beat until well mixed. Cover; refrigerate at least at least 1 hour, until dough is easy to handle. Preheat oven 350°F.
On lightly floured surface roll out dough, 1/3 at a time, to 1/8-inch thickness. Cut into desired shapes. Place on cookie sheets coated with cooking spray. Decorate as desired with colored sugar. Bake 7 to 9 minutes or until lightly browned. Remove and cool on wire racks. Store in tightly covered containers.

Walnut Crescents
Yield: 8 dozen cookies

3-3/4 cups flour
1/2 teaspoon cinnamon
1-1/2 cups (3 sticks) margarine or butter, softened
3/4 cup Karo® Light or Dark or with Real Brown Sugar Corn Syrup
1 tablespoon vanilla
2-1/4 cups ground walnuts
1-1/2 cups confectioners sugar
Combine flour and cinnamon in medium bowl; set aside. Beat margarine until creamy in large bowl with mixer at medium speed. Gradually beat in Karo® and vanilla until well blended. Stir in flour mixture and walnuts. Cover dough and refrigerate 1-1/2 to 2 hours or until easy to handle. Preheat oven to 350°F. Shape rounded teaspoonfuls of dough into 2-inch long rolls. Place 2 inches apart on ungreased cookie sheets, curving to form crescents. .Bake at 350°F for 15 to 18 minutes or until bottoms are lightly browned. Remove from cookie sheets; cool completely on wire racks. Roll in confectioners sugar. Store in tightly covered containers

DARK CHOCOLATE-ALMOND CRISPS
2 DOZEN

2 oz. premium dark chocolate
6 T. butter
¾ c. sugar
1 lg. egg
¾ t. vanilla extract
¼ t. almond extract
1 ½ c flour
¼ c. cocoa
½ t. baking soda
1/8 t. salt
¼ c. chopped almonds, toasted

Melt chocolate. Beat butter and sugar; add egg and extracts. Add chocolate. Sift dry ingredients. Add. Divide dough in half; form 2 flattened disks. Wrap and chill 4 hours. Let stand 10 minutes roll 1/8-inch thick; cut; 2-inch each apart on parchment lined sheets. Chill on sheets 10 minutes. Bake 350 F. 13 to 15 minutes. Cool on sheets 2 to 3 minutes. Store airtight up to one week.

SNICKERDOODLES
MAKES 3 ½ DOZEN

2 T. sugar
2 t. cinnamon
½ c. margarine
1 ½ c. sugar
2 lg. eggs
2 ¾ c. flour
2 t. cream of tartar
1 t. baking soda
¼ t. salt

Combine sugar and cinnamon; set aside. Cream margarine and sugar; add eggs one at a time. Combine dry ingredients; add. Shape into 1-inch balls; roll in cinnamon/sugar. Place 2-inches apart on foil lined sheets. Bake 350 F. 8 to 10 minutes or until lightly browned. Cool on racks.

CHOCOLATE-FILLED HAZELNUT COOKIES

3/4 c. hazelnuts, toasted, any loose skins rubbed off in a kitchen towel, and cooled
1 c. confectioners sugar
1 stick (1/2 c.) unsalted butter, well softened
1/4 t. finely grated fresh lemon zest
1/8 t. salt
1 c. cake flour (not self-rising)
3 oz. fine-quality bittersweet chocolate (not unsweetened; preferably 70% cacao), chopped

Put oven rack in middle position and preheat oven to 350 F. Line 2 or 3 baking sheets with parchment paper. Grind nuts with confectioners sugar in food processor until powdery (be careful not to process to a paste). Beat together butter, zest, salt, and nut mixture in a large bowl with a rubber spatula or wooden spoon until creamy, then add flour, stirring until just incorporated (do not overwork). Roll level 1/2 t. dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets. Bake, 1 sheet at a time, until very pale golden, 12 to 14 minutes, then slide parchment with cookies onto a rack to cool completely. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon melted chocolate into a small plastic bag and seal bag, forcing out excess air. Snip off 1 bottom corner of bag with scissors to form a small hole. Pipe a small mound (about 1/8 t.) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere. Repeat procedure with remaining cookies.
NOTE: Cookies can be baked and cooled, but not filled, 1 week ahead and kept in an airtight container at room temperature. Filled cookies are best eaten the same day, but leftovers keep in an airtight container at room temperature 2 days.

Makes 50 to 60 assembled cookies.

DOUBLE CHOCOLATE CHIP COOKIES
MAKES 3 DOZEN

½ c. unsalted butter, room temp
½ c. sugar
½ c. brown sugar
1 large egg
1 t. vanilla extract
1 ½ c. flour
¼ c. cocoa
½ t. baking soda
½ t. baking powder
½ t. salt
½ c. milk chocolate chips
½ c. semisweet chips

Preheat oven to 350 F. Cream butter and sugars on high speed; reduce to medium and add vanilla and egg. Sift dry ingredients; beat in on low until fully incorporated. Fold in chips. Form into 1 ½-inch balls. Place on lined baking sheets, 2-inches apart. Bake until centers are set, about 12 minutes. Let cool on racks for 5 minutes before removing.

EASY LINZER THUMBPRINTS
MAKES 30 COOKIES

1/2 c. almonds
2 c. flour
1/2 t. salt
2/3 c. confectioners' sugar
1/2 t. ground ginger
1 c. Butter flavor Crisco or 1 Butter Flavor Crisco stick
2 t. vanilla extract
Seedless red raspberry jam

Preheat oven to 350 F. Process almonds in a food processor bowl fitted with steel blade, until fine. Add flour, salt, confectioners' sugar and ginger. Pulse to blend.
Pinch Crisco into walnut sized pieces into work bowl. Pulse to blend. Add vanilla and process for 1 minute or until completely blended. Roll 1 T. size balls onto an ungreased cookie sheet. Indent each ball with thumb. Fill each cavity with 1/4-1/2 t. jam. Bake 25 to 30 minutes. Cool completely and store airtight.

125 WAYS WITH BASIC BUTTER COOKIES

¾ c. unsalted butter
1 c. sugar
1 egg
1 t. vanilla extract
2 ½ c. sifted flour
1 t. baking powder, sifted
½ t. salt
½ c. coarse sugar, for dipping

Heat oven to 375 F. Beat butter and sugar; add egg and vanilla. Add dry ingredients. Add a flavoring from Group A, shape as in Group B, or take a hint from Group C.
Place 2-inches apart on parchment-lined sheets and bake 10 minutes or until golden brown. Transfer to rack to cool. Decorate as desired. If, desired, press each cutout with palm of hand or bottom of glass before baking.

GROUP A - FLAVORINGS:
½ t. almond extract OR 1 t. cinnamon OR ½ t. nutmeg OR ¼ c. ground almonds OR
½ t. anise seeds.

GROUP B - SHAPINGS, ETC.:
CUTOUT: roll ¼ inch thick, chill and bake.
FILLED: Cutout, cut small center from half of cookies. Bake. Spread jam on full pieces and top with cutout pieces.
THUMBPRINT: Press thumb into centers; fill with jam and bake.
ICEBOX: Roll into log and freeze; brush with egg wash; slice and bake.
CRESCENT: Roll into 1 ½ X ½-inch logs. Form into crescents and bake.

GROUP C - DECORATING STYLES:
Decorate cutouts with royal icing.
Dust filled cookies with confectioners? sugar before pressing together.
Thumbprints can be rolled in nuts before baking or dusted with confectioners? sugar after baking.
Icebox cookie dough can be dyed with food coloring or rolled in colored sugar before baking.
Crescents can be topped with confectioners? sugar glaze and/or drizzled with melted chocolate.

ROYAL FROSTING

3 lb. confectioners? sugar
½ c. plus 1 T. meringue powder
1 1/8 c. water

Beat 5 minutes, until fluffy and thick. Pipe on cookies. Thin with water if needed.

MOLASSES SUGAR COOKIES
MAKES 4 DOZEN

1 stick margarine or butter
¼ c. shortening .
1 c. sugar
¼ c. molasses
1 egg
2 c. flour
2 t. baking soda
½ t. each cinnamon, cloves, and ginger
½ t. salt
Granulated sugar

In large bowl, cream shortening, butter, and sugar. Add molasses and egg. Sift together flour, spices, and salt. Mix well; cover and chill. Form 1" balls; roll in sugar; place on greased cookie sheet 2-inches apart. Bake at 350° for 6-10 minutes.

1001 COOKIE MIX
A single master cookie mix recipe from which to make 14 different kinds of cookies.

5 c. flour
3 3/4 c. sugar
2 T. baking powder
2 t. salt
1 1/2 c. plus 2 T. butter or margarine, softened

Spoon flour into measuring cup and level with spatula. Put in large bowl with at least 4 quart capacity. Measure sugar, baking powder and salt into flour. Stir until thoroughly blended. Add butter and use pastry blender or clean hands to work into dry ingredients until mixture resembles coarse meal. Makes 10 cups.
Tips for best results: Store covered in airtight container in refrigerator or freezer. Do not press down. Use mix at room temperature.

1001 CHOCOLATE BROWNIES
Just one of the many different types of cookies made from the master cookie mix.

1 pkg. (12 oz.) semisweet chocolate chips, divided
2 c. 1001 Cookie Mix
2 eggs
1 t. vanilla
1 c. chopped nuts, divided
Preheat oven to 350 F. Grease 8 or 9-inch square baking pan. Melt 1 c. chocolate chips in small heavy saucepan over low heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Let cool 5 minutes. Combine in large bowl, melted chocolate, cookie mix, eggs and vanilla. Beat until well blended. Stir in 1/2 c. nuts. Spread evenly into prepared baking pan. Bake for about 20 minutes. Do not overbake. Cool slightly. Meanwhile, in saucepan, melt remaining chocolate. Cool 5 minutes. Spread over baked brownies. Press remaining nuts into top. Cut into squares. Makes 16 brownies.

1001 CHOCOLATE CHIP COOKIES
Just one of the many different types of cookies made from the master cookie mix.
2 c. 1001 Cookie Mix
1/2 c. brown sugar
1 egg
1 t. vanilla
1 pkg. (6 oz.) semisweet chocolate chips
1/2 c. chopped nuts

Preheat oven to 375F. Grease cookie sheets. In large bowl, mix together cookie mix, brown sugar, egg and vanilla. Stir in chocolate chips and nuts. Drop dough by slightly rounded teaspoons onto prepared cookie sheet 2 inches apart. Bake for 12-15 minutes until lightly browned. Cool on wire rack. Makes about 36 cookies.

1001 CHOCOLATE PINWHEEL COOKIES
Just one of the many different types of cookies made from the master cookie mix.

4 c. 1001 Cookie Mix
1 1/2 t. vanilla
1 egg
3 T. cocoa

Preheat oven to 375F. Grease cookie sheets. In large bowl, mix together all ingredients except cocoa. Divide dough in half. Add cocoa to one-half dough. Cover and chill doughs separately. Roll dough separately on floured board into 2 rectangles about 1/4-inch thickness. Top one with the other and press together with a rolling pin. Roll up lengthwise, jelly roll fashion. Chill until firm. Cut rolls into 1/8-inch slices and bake on prepared cookie sheet for about 6 minutes. Cool on wire rack. Makes about 48 cookies.

1001 CINNAMON OATMEAL RAISIN COOKIES
Just one of the many different types of cookies made from the master cookie mix.

2 c. 1001 Cookie Mix
1/2 c. butter or margarine, softened
1/3 c. dark brown sugar
1 egg
1 t. vanilla
1 t. cinnamon
3 c. oats
1 c. raisins

CINNAMON SUGAR:
1/2 c. sugar
1/2 t. cinnamon

Preheat oven to 375 F. Grease cookie sheets. In large bowl, mix together cookie mix, butter, brown sugar, egg, vanilla and cinnamon. Stir in oats and raisins. Drop dough by slightly rounded teaspoons onto prepared cookie sheet 2 inches apart. Sprinkle with cinnamon sugar. Bake about 10-12 minutes. Do not brown. Let cool 2 minutes and remove to rack to cool. Makes 36 cookies. CINNAMON SUGAR: In a small bowl, combine sugar with cinnamon.

NUT COOKIES
Just one of the many different types of cookies made from the master cookie mix.

3 c. 1001 Cookie Mix
1 T. grated orange rind
1 t. cinnamon
1 egg
1 c. fresh cranberries, coarsely chopped
3/4 c. chopped nuts
Extra sugar for rolling cookies in

Preheat oven to 375 F. Grease cookie sheets. In large bowl, mix together cookie mix, orange rind, cinnamon and egg. Stir in cranberries and nuts. Shape into 1-inch balls and roll in granulated sugar to coat lightly. Place 3 inches apart on prepared cookie sheet. Bake for about 12 minutes or until lightly browned around edges. Remove at once to wire racks. Makes about 48 cookies.

1001 FUDGE BALLS
Just one of the many different types of cookies made from the master cookie mix.

2 c. 1001 Cookie Mix
1/2 c. plus 2 T. cocoa
1 egg
2 T. milk
Confectioners? sugar to roll cookies in

Preheat oven to 375 F. In large bowl, mix together all ingredients except confectioners,
? sugar. Shape into 1-inch balls and roll in confectioners sugar to coat lightly. Place 1-inch apart on ungreased cookie sheets. Bake for about 8 minutes. Cool on wire rack. Makes about 36 balls. Fudge balls may be rolled in chopped nuts or granulated sugar, or drizzled or dipped in melted chocolate after cooled.

1001 GINGERY SNAPS
Just one of the many different types of cookies made from the master cookie mix.

4 c. 1001 Cookie Mix
1 T. ground ginger
1 t. cinnamon
1 egg
1/4 c. dark molasses
Extra sugar to roll cookies in

Preheat oven to 350 F. Grease cookie sheets. In large bowl, mix together all ingredients except sugar. Drop dough by slightly rounded teaspoons into small bowl of sugar. Roll to coat lightly. Place 2 inches apart on greased cookie sheet. Bake 12-15 minutes. Do not brown. Let cool 2 minutes and remove to rack to cool. Makes 48 cookies.

VARIATION: GINGERBREAD MEN: Prepare Gingery Snaps dough. Divide in half. Cover and chill 1 hour or until dough is easy to handle. Roll dough, half at a time on floured board to 1/8-inch thickness. Cut into Gingerbread Men using cookie cutters. Arrange cutouts 1 inch apart on prepared cookie sheet. Sprinkle with sugar. Bake at 375 F for 8-10 minutes. Do not brown. Cool on wire rack. Makes 48 cookies.

1001 HOLIDAY COCONUT SQUARES
Just one of the many different types of cookies made from the master cookie mix.

3 c. 1001 Cookie Mix
2 eggs
1 T. lemon rind
1 c. shredded coconut
3/4 c. finely chopped pecans or walnuts
1/4 c. each finely chopped red and green candied cherries
Extra sugar for sprinkling on squares

Preheat oven to 350 F. Generously grease a 13 X 9 X 2-inch baking pan. In large bowl, mix together cookie mix, eggs and lemon rind. Stir in coconut, pecans and cherries. Spread in prepared baking pan. Bake 20-25 minutes. When done, center should spring back when pressed lightly. While warm, cut into 1-½-inch squares. Sprinkle with sugar. Makes 48 squares. If desired, use 1/2 c. of either red or green cherries instead of 1/4 c. of each.

DATE NUT BARS
Just one of the many different types of cookies made from the master cookie mix.

3 c. 1001 Cookie Mix
2 eggs
1/4 c. orange juice
1 T. grated orange rind
1 c. coarsely chopped dates
1 c. finely chopped nuts
Extra sugar to sprinkle on bars when done

Preheat oven to 350 F. Generously grease 13 X 9 X 2-inch baking pan. In large bowl, mix together cookie mix, eggs, orange juice and orange rind. Stir in dates and nuts. Spread into prepared pan. Bake about 25 minutes. While warm, cut into 1-1/2" squares. Sprinkle with sugar. Makes 48 squares.

1001 ORANGE DELIGHTS
Just one of the many different types of cookies made from the master cookie mix.

3 c. 1001 Cookie Mix
1/2 c. finely ground almonds
2 eggs
1 c. sugar
2 T. flour
1 T. orange juice
1 t. grated orange rind
Extra confectioners? sugar for sprinkling on squares when done

Preheat oven to 350 F. Grease 8-inch square baking pan. MAKE CRUST: In small bowl, mix together cookie mix and almonds. Press into prepared baking pan. Bake for 15 minutes. Do not brown. MAKE FILLING: In bowl, mix together eggs, sugar, flour, orange juice and rind. Spread evenly over crust. Bake 25 minutes longer or until top is set. Cool on wire rack in pan. Cut into squares while still warm. Sprinkle with confectioners sugar. Makes 16 squares.

PEANUT BUTTER COOKIES
Just one of the many different types of cookies made from the master cookie mix.

3 c. 1001 Cookie Mix
3/4 c. peanut butter
1 egg

Preheat oven to 375 F. Grease cookie sheets. In large bowl, mix together all ingredients. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake about 10 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet and cool on wire rack. Makes about 48 cookies.
VARIATION: PEANUT BUTTER STARS: Roll balls in sugar. Place about 2 inches apart on greased cookie sheet; do not flatten. Bake until edges are lightly browned, about 10 minutes. Immediately press 1 milk chocolate star firmly in each cookie. Cool slightly; remove from cookie sheet and cool on wire rack. Makes about 4 dozen cookies.

VARIATION: PEANUT BUTTER AND JELLY COOKIES: Shape dough into 1 inch balls. Place about 2 inches apart on greased cookie sheet. Bake about 10 minutes. Remove from oven and flatten with a spatula. Cool slightly before removing from cookie sheet; cool completely on wire rack. Put cookies together in pairs with jelly. Makes 24 sandwich cookies.

1001 PECAN BALLS
Just one of the many different types of cookies made from the master cookie mix.

3 c. 1001 Cookie Mix
1 pkg. (3 oz.) cream cheese, softened
1 egg
1 t. vanilla
1 1/2 c. finely chopped pecans
Confectioners? sugar to roll cookies in when done

Preheat oven to 350 F. Grease cookie sheets. In large bowl, mix together cookie mix, cream cheese, egg and vanilla. Stir in pecans. Shape into 1-inch balls. Place on prepared cookie sheet 1 inch apart. Bake about 15 minutes. Remove from oven and while still warm, roll in confectioners sugar to coat lightly. Cool on wire rack. Makes about 36 balls.

1001 SUGAR COOKIES
Just one of the many different types of cookies made from the master cookie mix.

4 c. 1001 Cookie Mix
1 1/2 t. vanilla
1 egg
Extra sugar to sprinkle on cookies

Preheat oven to 375 F. Grease cookie sheets. Mix together in large bowl all ingredients except sugar. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle. Roll dough, half at a time on floured surface to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Arrange cutouts 1 inch apart on prepared cookie sheets. Sprinkle with granulated sugar. Bake for 8-10 minutes. Do not brown. Cool on wire rack. Decorate as desired. Makes 4 dozen.

1001 LEMON SUGAR COOKIES
Just one of the many different types of cookies made from the master cookie mix.

4 c. 1001 Cookie Mix
1 egg
1 T. grated lemon rind
1 T. lemon juice
Extra sugar to sprinkle on cookies

Preheat oven to 350 F. Grease cookie sheets. In large bowl, mix together all ingredients except sugar. Divide dough in half. Shape each half into a roll about 1-1/2 inches in diameter. Wrap and chill hour or until dough is easy to handle. Cut rolls into 1/8-inch slices. Place 1 inch apart on prepared cookie sheet. Sprinkle with granulated sugar. Bake for about 8 minutes. Do not brown. Cool on wire rack. Makes about 48 cookies.

STARBUCK?S ITALIAN DATE THUMBPRINTS
These versatile, soft, buttery cookies are as fun to make as they are to eat. They can also be made in a chocolate version by substituting 2 tablespoons of cocoa for the flour. For a dressier presentation, add 1 teaspoon of Turkish (finely) ground coffee, form into balls, roll into confectioners? sugar following baking for miniature Italian wedding cakes.
MAKES ABOUT 3 DOZEN

1 c. plus 1 T. flour
3 1/2 T. potato flour
1 t. baking powder
1/8 t. salt
1/2 c. chopped dates
1/2 c. hot double-strength Starbucks Christmas Blend or other dark roast coffee
1/2 c. unsalted butter, room temperature
1/4 c. plus 2 T. sugar
1 egg
1 T. milk
1 t. vanilla extract
1/2 c. orange marmalade

Preheat oven to 375 F. Line baking sheets with parchment paper or lightly grease. Sift together flour, potato flour, baking powder and salt; set aside. Soak dates in hot coffee for at least 30 minutes. Drain coffee but reserve 1 teaspoon of the liquid. Cream butter and sugar until light and fluffy. Add egg, milk, reserved coffee and vanilla; mix until blended. Add dates into the flour mixture and toss just to coat lightly. Add to creamed mixture and mix until smooth. Form approximately 2 T. of dough into a ball. Make an indentation in center and place at least 3" apart. Fill each indentation with 1/2 t. orange marmalade. Bake for 12 to 15 minutes or until lightly golden. Cool thoroughly on racks before serving.

CRANBERRY-PECAN RUGALACH
MAKES 64 PASTRIES

1 c. butter
8 oz. cream cheese
½ c. sugar
2 ¾ c. flour
½ t. salt
CRANBERRY-PECAN FILLING (recipe follows)
1 large egg, lightly beaten
½ c. sparkling sugar

Beat butter and cream cheese until creamy; gradually add sugar, beating until fluffy. Stir in flour and salt. Divide into 8 equal portions; flatten each to a disk, wrap each in plastic wrap and chill for 8 hours. Rolling one portion at a time, roll into 8-inch circles. Spread with 3 T. filling, leaving a ½-inch border. Cut into wedges and roll. Place point side down on lightly greased sheets. Brush with egg; sprinkle with sparkling sugar. Bake at 350 F. for 20 minutes or until golden brown. Remove to racks to cool.

CRANBERRY-PECAN FILLING:
MAKES 1 ½ C.
¾ c. sugar
2/3 c. chopped pecans, toasted
2/3 c. finely chopped sweetened dried cranberries (or apricots)
½ c. butter, melted
1 ½ t. cinnamon
¾ t. allspice

Combine.

PECAN CRESCENTS
MAKES 5 DOZEN

Sift the confectioners? sugar AFTER measuring, but sift the flour BEFORE measuring.

1 c. pecan halves, toasted
1 c. butter
¾ c. confectioners? sugar, sifted
2 t. vanilla extract
2 ½ c. flour
Confectioners? sugar

Pulse pecans until they are coarse like sand. Beat butter, confectioners? sugar until creamy. Stir in vanilla and pecans. Gradually add flour, beating until a soft dough forms. Beat on low until just combined. Cover and chill 1 hour. Divide dough into 5 portions; divide each portion in 12 pieces. Roll into 2-inch logs, curving to form crescents. Place on ungreased sheets. Bake 350 F. 10 to 12 minutes or until lightly browned. Cool 5 minutes. While warm, roll in confectioners? sugar.

Viennese Crescents

1/4 vanilla bean
1 cup confectioners' sugar
1 cup walnut meats
1 cup butter, at room temperature
3/4 cup granulated sugar
2 1/2 cups flour, all-purpose, sifted

1. Chop the vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the sugar. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
2. Preheat the oven to moderate (350 degrees F).
3. Cut the walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using a mortar and pestle.
4. With a wooden spoon or the fingers, mix the walnuts, butter, granulated sugar and flour to a smooth dough. shape the dough, about a teaspoon at a time, into small crescents, about one and one-half inches in diameter.
5. Bake on an ungreased cookie sheet until slightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll the cookies in the prepared vanilla sugar.

ALL-PURPOSE BUTTER COOKIES

16 tablespoons unsalted butter at cool room temperature
1 cup superfine sugar (or granulated sugar, processed to fine texture in a food processor)
1/2 teaspoon salt
1 egg yolk
1 whole egg
2 teaspoons vanilla extract
2 1/2 cups bleached all-purpose flour
Decorating Glaze (optional)

Cream butter, sugar and salt with an electric mixer at medium speed until light and fluffy. Add yolk, beat well, then add whole egg and vanilla; continue beating until well incorporated. Add flour and beat on low speed until flour is just mixed. Divide dough in half and wrap in plastic. Refrigerate until firm, at least 1 hour. (Dough can be refrigerated for up to 2 days or double-wrapped and frozen for up to 1 month.) Adjust oven racks to upper and lower-middle positions and preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Remove one disk of dough from refrigerator and cut in half. Return unused portion to refrigerator. Lightly flour work surface; roll dough to 1/8 inch thick, using a spatula to loosen dough and lightly sprinkling work surface with flour as needed. Using a cookie cutter, cut dough into desired shapes. Place 1/2 inch apart on cookie sheets. Or form dough into balls, using about 1 tablespoon for each, and flatten with a greased bottom of a glass, dipped in flour from time to time. Bake cookies, rotating sheets halfway through baking, until golden brown, 6 to 8 minutes. Use a thin-bladed spatula to transfer them immediately to a cooling rack. Cool to room temperature. Repeat rolling, cutting and baking with remaining dough. Decorate cooled cookies, if desired, and transfer to an airtight container where they can be stored for up to 3 weeks.

STAINED GLASS COOKIES
MAKE 36 COOKIES

½ c. butter
½ c. sugar
¼ t. salt
1 egg
1 ½ t. light corn syrup
1 t. finely shredded lemon peel
1 t. lemon extract
1 ¾ c. flour
3 oz. assorted fruit-flavored hard candy, finely crushed by color

Beat butter; add sugar and salt; beat. Beat in egg, corn syrup, peel and extract. Beat in as much flour as possible; stir in remaining flour. Divide in half and if necessary, wrap and refrigerate for 30 minutes. Roll 1/8-inch thick. Cut into desired 2 ½ - 3-inch shapes. Place 1-inch apart on foil-lined sheets. Cut small shapes out of centers of cookies. Spoon some crushed candy into each center cutout completely filling to thickness of cookie. Bake in preheated 375 F. for 7 to 8 minutes or until lightly browned. Transfer cookie sheet to rack to cool cookies. Carefully remove with metal spatula.

SNOWMEN SHORTBREAD COOKIES
MAKES ABOUT 50 COOKIES

2 c. unsalted butter
1 ½ c. confectioners? sugar, sifted
1 T. vanilla
1 t. baking powder
½ t. salt
4 c. flour
1 T. finely shredded tangerine or orange peel
Confectioners? Sugar Icing (recipe follows)

Beat butter; add sugar, vanilla, powder and salt; beat in as much flour as possible; stir in remaining flour with peel. Divide dough in half; if necessary, cover and chill 30 minutes. Roll ¼-inch thick; cut into snowmen shapes. Place 1-inch apart on ungreased sheets. Bake at 350 F. about 12 minutes or until edges and bottoms are a very light brown. Cool and frost and decorate.

CONFECTIONERS? SUGAR ICING:
2 c. confectioners? sugar, sifted
½ t. vanilla
2 T. milk
Add additional milk, if needed, 1 t. at a time.

CUPCAKE COOKIES

1 pkg. (14.4 oz.) graham cracker crumbs (3 ½ c. finely crushed graham crackers)
1 c. brown sugar
1 c. whipping cream
½ c. unsalted butter, melted
1 c. semisweet chocolate morsels
1 c. chopped pecans
1 c. chopped walnuts

Preheat oven to 375 F. Combine crumbs, sugar, cream and butter; stir in morsels and nuts until blended. Shape into 1-inch balls (about 1 T. dough). Place into miniature paper liners; place on baking sheet. Bake 10 minutes or until done, Let cool 1 minute on sheet before removing to rack to cool. Makes about 5 dozen.

CHOCOLATE WEDDING CAKES

½ c. confectioners? sugar
2 T. cocoa
½ c. butter or margarine
¾ c. flour
¼ c. sugar
¼ c. cocoa
1 t. vanilla extract
1 c. finely chopped pecans

Sift together confectioners? sugar and 2 T. cocoa; set aside. Beat butter until creamy; add flour, ¼ c. sugar, ¼ c. cocoa and vanilla; beat until blended. Stir in pecans. (Dough will be stiff.) Shape into 1-inch balls; place on ungreased sheets. Bake at
400 F. for 10 minutes. Remove to racks and cool slightly. Roll warm cookies in confectioners? sugar mixture; cool completely on racks. Makes 2 dozen.

Kitchen Witch · #6 (**permalink**) November 13th, 2005, 04:15 PM

Divinity
Yield: 1 Pounds

2 1/2 cups sugar
1/2 cup Karo® Light Corn Syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites, at room temperature
1 teaspoon vanilla
1 cup chopped nuts (optional)
In 2-quart saucepan combine sugar, Karo, water and salt. Stirring constantly, bring to boil over medium heat. Without stirring, cook over low heat (small to medium bubbles breaking across surface of liquid) until temperature on candy thermometer reaches 266 °F or small amount of mixture dropped into very cold water forms a hard ball which doesn?t flatten until pressed, about 40 minutes.

When temperature reaches 260°F, in large bowl with mixer at high speed, beat egg whites until stiff peaks form. Beating at high speed, gradually add hot syrup in a thin, steady stream. DO NOT SCRAPE SIDE OF SAUCEPAN. Continue beating at high speed until mixture begins to lose its gloss, about 3 minutes.

Reduce speed to low. Beat in vanilla. Continue beating at low speed until mixture holds a peak and does not spread when dropped from a spoon, about 8 minutes. (If mixture becomes too stiff for mixer, beat with wooden spoon.) Immediately stir in nuts.

Working quickly, drop mixture by teaspoonfuls onto waxed paper. If desired, garnish with walnut pieces or candied cherries. Let stand until set. Store in tightly-covered container.

OR, spread in 8- or 9-inch square baking pan lined with square baking pan lined with plastic wrap. If desired, garnish with walnut pieces or candied cherries. Cool on wire rack. Cut into squares. Store in tightly-covered container.

QUICK FUDGE

1 lb. box confectioners? sugar
1/2 c. cocoa
1/4 t. salt
6 T. butter
1/4 c. milk
1 T. vanilla
1 c. chopped nuts

Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth. Add nuts. Spread candy quickly into a buttered 9-inch pan.
Chill, cut into squares and serve.

PURE VANILLA FUDGE

2 c. sugar
1 can (5 1/3 oz.) evaporated milk (2/3 c.)
1/3 c. milk
Pinch salt
1/4 c. butter
Drop almond extract
1 t. of vanilla extract
32 whole toasted almonds

Foil loaf pan to where the foil goes over the edge of the pan & then butter the foil well. Butter sides of a heavy sauce pan; and over high heat add sugar, evaporated milk, milk and salt. Bring to boil, reduce heat to medium-high and cook stirring often until milk reaches 238 F. on candy thermometer. Remove from heat and add butter, almonds extract and vanilla. Cool mixture to 110 F. without stirring. Using a wooden spoon, stir mixture vigorously until it becomes thick and just starts to lose its shine. (about 10 minutes) Spread fudge into pan. Score 1" squares and top with an almond piece. When the fudge hardens remove the foil and cut the fudge into squares.

DOUBLE-DECKER HOLIDAY FUDGE

1 can (14 oz.) sweetened condensed milk
1 ½ c. semisweet chocolate chips
½ c. shelled unsalted pistachios
1 ½ c. white chocolate chips
½ c. sweetened dried cranberries
½ t. vanilla
1/8 t. salt

Line bottom of 8-inch square pan with wax paper. Combine half of milk and semisweet chocolate chips; cook, stirring occasionally, until melted. Remove from heat, stir in nuts; spread in pan; refrigerate until beginning to set - about 10 minutes. In clean pan, heat remaining milk with white chocolate chips; cook, stirring occasionally, until melted. Remove from heat; stir in cranberries, vanilla and salt. Pour over semisweet layer; refrigerate until set - about 2 hours. Cut into squares.

PEANUT BUTTER FUDGE

2c white sugar
1c peanut butter
1/2 c milk
1 jar marsmallow cream

Cook sugar and milk to soft ball stage. Remove from heat and add peanut butter and marshmallow cream. Mix thoroughly, pour into buttered square pan, cool, cut into squares

Cream Cheese Fudge

4 squares unsweetened chocolate
8 oz. cream cheese, room temperature
4 cups powdered sugar
1 tsp vanilla
pecans or walnuts; amount to taste

Melt chocolate in microwave, cool to room temperature. Mix cream cheese with chocolate, add sugar and vanilla. Pat into an eight or nine inch pan. Refrigerate a couple of hours before cutting.

Southern Style Pecan Fudge
1 pound confectioner's sugar (3-3/4 cups)
6 tablespoons butter
1/2 cup cocoa
1/4 cup milk
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans, toasted (see Note, below)
In a medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth and mixture begins to thicken. Stir in pecans. Spread mixture quickly in a buttered 9x5-inch loaf pan. Cool and cut into squares. Makes 2 dozen pieces.

Chocolate Truffles

Yield: 48 truffles

1/4 cup Karo® Light Corn Syrup
6 tablespoons margarine or butter
1/2 cup heavy or whipping cream
6 squares (1 oz each) semisweet chocolate
2 squares (1 oz each) unsweetened chocolate
Cocoa, confectioners' sugar or finely chopped nuts, as desired
In a 1-quart saucepan, combine Karo, butter or margarine, and cream. Bring to a boil over medium heat. Remove from heat. Add semisweet and unsweetened chocolate; stir until completely melted.
Pour into shallow baking pan lined with plastic. Cover; refrigerate about 3 hours or until firm.
Lift plastic wrap and chocolate mixture out of pan. Shape teaspoonfuls of chocolate mixture into 1-inch balls. Roll in the cocoa, confectioners' sugar or chopped nuts, as desired. Store in a tightly covered container in the refrigerator.

Bar Cookie Crust

Mazola No Stick Cooking Spray
2 1/2 cups flour
1 cup cold margarine cut into pieces
1/2 cup confectioner's sugar
1/4 teaspoon salt

Preheat oven to 350F. Spray 13 x 9-inch baking pan with cooking spray.
In large bowl with mixer at medium speed beat flour, margarine, sugar and salt until mixture resembles coarse crumbs; press firmly into bottom and 1/4 inch up side of prepared pan.
Bake 15 minutes or until golden brown. Top with desired filling. Finish baking according to individual recipe directions.
Cranberry Walnut Bars
Yield: 4 dozen

Bar Cookie Crust (website recipe)
1 1/3 cups Karo® Light or Dark Syrup
4 eggs
3 tablespoons butter, melted
1 cup sugar
2 cups coarsely chopped fresh or frozen cranberries
1 cup chopped walnuts
1 cup white chocolate chips

Preheat oven to 350°F. Prepare Bar Cookie Crust according to recipe directions.
In large bowl beat eggs, corn syrup, sugar and butter until well blended. Stir in cranberries and walnuts.
Pour over hot crust; spread evenly. Sprinkle white chocolate chips over top. Bake 25-30 minutes or until set. Cool completely on wire rack before cutting.

Holiday Walnut Berry Bites
Yield: 4 dozen

1 1/3 cups Karo® Light Corn Syrup
Mazola® No Stick Cooking Spray
2 1/2 cups all-purpose flour
1 cup cold margarine, cut into pieces
1/2 cup confectioners' sugar
1/2 teaspoon salt
4 eggs
1 cup sugar
3 tablespoons butter, melted
2 cups fresh or thawed frozen cranberries, coarsely chopped
1 cup walnuts, chopped
1 cup white chocolate chips

Preheat oven to 350°F. Spray 15 x 10 x 1-inch baking pan with cooking spray. In a large bowl, beat flour, margarine, confectioners' sugar and salt at medium speed until mixture resembles coarse crumbs; press firmly and evenly into pan. Bake 20 minutes or until golden brown.
In a large bowl, beat Karo, eggs, sugar and butter until well blended. Stir in the cranberries and walnuts.
Spread mixture evenly over hot crust. Sprinkle white chocolate chips over the top. Bake 25-30 minutes or until set. Cool completely on a wire rack before serving.

Pumpkin Cheesecake Bars

1st Layer:
3 c. graham cracker crumbs
1/2 c. sugar
3/4 c. butter, melted
Mix together and put in 9 x 13 pan or in a 8 1/2 x 4 pan.

2nd Layer:
6 eggs, beaten
2 1/4 c. sugar
19 oz. Cream cheese
Beat together and pour over 1st layer. Bake at 350 degrees for 40 minutes or until set in middle.

3rd Layer:
2 c. pumpkin
1/2 c. sugar
1 tsp. cinnamon
1/2 c. milk
3 egg yolks ( save whites)
1 pack Knox Gelatin
1/4 c. hot water
1/4 c. sugar

Combine pumpkin, 1/2 c. sugar, cinnamon, milk and egg yolks. Cook, stirring constantly, until thick. Remove from heat. Add one package of Knox Gelatin dissolved in 1/4 cup hot water. Cool. Beat egg whites until stiff. Add 1/4 cup sugar. Fold in cooled pumpkin mixture. Pour over second layer. Top with whipped cream or cool whip.

Pecan Pie Breakfast Squares

Crescent roll dough in a tube makes for a tasty crust that holds sweet, crunchy toasted pecans.
1 (8 ounce) tube crescent dinner roll dough
1 egg
1/2 cup chopped pecans
1/2 cup granulated sugar
1/2 cup corn syrup
1 tablespoon butter, softened
1/2 teaspoon vanilla extract

Heat oven to 375 degrees. Butter a 9 x 13-inch baking pan.
Unroll dough from tube and place in buttered pan. With fingers, pinch together seams and press dough onto the bottom of the pan, coming up the sides just a little. Bake 5 minutes in oven just to set the dough. It will not yet be done.
Meanwhile, in a medium bowl, combine remaining ingredients. Pour over partially-baked crust and spread almost to edges with a spoon. Return to oven and bake about 20 minutes more until deep golden brown (top will be soft and bubbly). Allow to cool before cutting into squares.
Makes about 20.

BEST-EVER BAR COOKIES
MAKES 48 BARS

2 c. plus 3 T. flour
¾ t. baking soda
¾ t. salt
¾ c. (1 ½ sticks) butter
¾ c. brown sugar
1 lg. egg
¾ t. vanilla extract
1 jar (6.5 - 7 oz.) roasted macadamia nuts, chopped
8 oz. milk chocolate, melted and slightly cooled

Preheat oven to 350 F. Spray 13 X 9-inch pan. Whisk 2 c. flour, baking soda and salt. Beat butter and sugar until smooth and fluffy, about 2 minutes. Beat in egg and vanilla. Beat in dry ingredients on low until just combined. Fold in 1 c. nuts. Reserve ½ c. dough. Press into prepared pan. Spread melted chocolate over dough. Mix remaining nuts with 3 T. flour; mix with reserved mixture. Crumble over chocolate. Bake 20 minutes, or until golden. Cool before cutting.

TURTLE BARS
MAKES 32

2 c. flour
½ c. confectioners? sugar
1 c. unsalted butter
1 can (14 oz.) sweetened condensed milk
1 large egg, beaten
1 t. vanilla extract
1 c. pecans, coarsely chopped
¾ c. semisweet chips
1 c. toffee-and-chocolate baking pieces (Heath/Skor)

Preheat oven to 350 F. Combine flour, confectioners? sugar and butter in processor; pulse crumbly. Press into 13 X 9-inch greased pan. Bake about 13 minutes or until golden. Whisk milk, egg, vanilla; Pour over filling. Sprinkle with pecans, chips and toffee pieces. Bake until filling is set and edges are golden brown, about 25 minutes. Cool completely in refrigerator, about 2 hours. Cut into bars.

PEANUT BUTTER TOPPED TOFFEE BARS
MAKES 3 DOZEN

2 c. butter
2 c. brown sugar
1 egg
1 T. vanilla extract
4 c. flour
½ t. salt
2 c. chopped pecans
2 ½ c. (about 1 ½ - 12 oz. pkgs.) semisweet chips
½ c. peanut butter chips
1 t. vegetable shortening

Preheat oven to 350 F. Beat sugar and butter until light and fluff. Add egg. Beat in vanilla. Whisk flour and salt and stir into batter. Fold in pecans. Spread in lightly greased 15 X 11-inch pan. Bake 25 to 30 minutes or until lightly golden around the edges. Immediately top with chocolate chips. Let stand 2 to 3 minutes to soften; spread and swirl. Melt peanut butter chips and shortening; drizzle over cake. Cool.

125 WAYS WITH BEAUTIFUL BAR COOKIES

¾ c. unsalted butter
½ c. sugar
½ c. brown sugar
2 large eggs, room temp
1 t. vanilla
1 t. lemon rind
1 ½ c. flour, sifted
1 t. baking powder, sifted
½ t. salt
1 ½ c. white chocolate chips
2 c. sifted confectioners? sugar
2 T. plus 1 t. lemon juice

Preheat oven to 350 F. Grease 13 X 9-inch pan. Cream butter and sugars; add eggs, vanilla and lemon rind or substitute any item from Group A; beat in dry ingredients. Stir in chips or any item from Group B. Bake 30 minutes. Cool 5 minutes and cut into bars. Frost or choose any topping from Group C.

GROUP A - FLAVORINGS:
1 t. almond extract OR 1 t. cinnamon OR 1 t. ginger OR ¾ t. orange extract OR 1 t. pumpkin pie spice

GROUP B - MIX-INS:
1 c. semisweet morsels OR ½ c. finely chopped almonds OR ½ c. toffee bits OR 1 c. grated carrot OR ½ c. candied fruit

GROUP C - TOPPINGS:
While hot, spread with ½ c. semisweet morsels; sprinkle with 1 ½ c. toasted coconut OR spread with ½ c. raspberry preserves and top with sliced toasted almonds OR spread with ½ c. orange marmalade and top with crystallized ginger OR spread with cream cheese frosting and sprinkle with pecan halves or colored sugar OR spread with confectioners? sugar glaze and top with candied ginger and fruit, like apricots and cherries.

Grandma's Shortbread with Variations

1/2 cup butter, at room temperature
1/3 cup confectioner's sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour vegetable cooking spray

Preheat oven to 325°F. Prepare a 9-inch round or square cake pan (or shortbread mold) by spraying it lightly with vegetable cooking spray. Cream butter in an electric mixer until light and fluffy. Beat in the confectioner's sugar and vanilla. At low speed of mixer, begin adding flour slowly. Mixture will be thick. Turn mixture out onto unfloured surface, and knead until thoroughly mixed. You should have a smooth, stiff dough.
Press the dough into the prepared pan or shortbread mold, and prick entire surface with fork. Bake at 325°F for 30 to 35 minutes. It should be lightly browned. Cool for 10 minutes, then loosen edges with knife and invert pan onto cutting board. Shortbread may be coaxed out by tapping edge of pan.

VARIATION: CHOCOLATE SHORTBREAD:
To original recipe, add
1 1/2 T. cocoa,
Increase sugar to 1/2 c.
Increase vanilla extract to 1/2 t.

VARIATION: ORANGE SHORTBREAD:
To original recipe, add
2 t. grated orange peel
1/4 t. ground ginger
1/8 t. ground cinnamon
Increase sugar to 1/2 cup

VARIATION: LEMON SHORTBREAD:
To original recipe, add
2 t. grated lemon peel
Increase sugar to 1/2 cup

HOLIDAY EIGHT-LAYER BARS

1 c. chopped hazelnuts
1 pkg. (9 oz.) chocolate wafer cookies
2 T. sugar
½ c. butter, melted
1 pkg. (11 oz.) peanut butter and milk chocolate4 chips
1 pkg. (12 oz.) semisweet chocolate chips
2 c. sweetened flaked coconut
1 can (14 oz.) sweetened condensed milk
½ c. red and green M & M?s

Preheat oven to 350 F. Spread nuts over ungreased baking sheet; toast for 3 to 4 minutes; cool. Line 13 X 9-inch pan with heavy duty foil; coat with cooking spray. Process cookies and sugar to fine crumbs; stir in butter; press into bottom of pan. Sprinkle with peanut butter chips, then semisweet chips, then nuts and half of coconut. Pour milk over; sprinkle with remaining coconut. Bake 25 to 30 minutes or until chocolate is melted and coconut is toasted. Immediately press M & M?s in to adhere. Cool in pan. Refrigerate until cold, about 2 hours. Cut into bars.

PISTACHIO APRICOT BARS

1 c. butter
1 c. sugar
1 egg
1 t. vanilla extract
2 ½ c. flour
½ c. chopped pistachios
1 jar (18 oz.) apricot preserves
Additional pistachios, optional

Cream butter and sugar. Beat in egg and vanilla. Gradually add flour. Stir in nuts. Press into greased 13 X 9-inch baking dish. Spread with preserves. Bake at 350 F. for 25 to 30 minutes or until edges begin to brown. Cool. Cut. Makes 2 ½ dozen.

Sugar Cookies

Yield: 4 dozen

1 cup (2 sticks) margarine or butter, softened
2/3 cup sugar
1/2 cup Karo® Light Corn Syrup
1 tablespoon lemon juice
1 egg
3 1/2 cups flour
1/4 teaspoon salt
Mazola No Stick® Cooking Spray
In large bowl with mixer at medium speed beat margarine and sugar, corn syrup, lemon juice and egg until well blended. Gradually add flour and salt; beat until well mixed. Cover; refrigerate at least at least 1 hour, until dough is easy to handle. Preheat oven 350°F.
On lightly floured surface roll out dough, 1/3 at a time, to 1/8-inch thickness. Cut into desired shapes. Place on cookie sheets coated with cooking spray. Decorate as desired with colored sugar. Bake 7 to 9 minutes or until lightly browned. Remove and cool on wire racks. Store in tightly covered containers.

No-Bake Chocolate Peanut Butter Balls
Yield: 6 and 1/2 dozen

2 cups honey nut creamy or chunky peanut butter
2 cups graham cracker crumbs
1 cup confectioners' sugar
1/2 cup Karo Light or Dark Corn Syrup
1 cup semisweet chocolate chips, melted

In large bowl, stir Karo, peanut butter, graham cracker crumbs and confectioners' sugar until smooth.
Shape into 1-inch balls. Place on waxed paper-lined cookie sheet.
Drizzle melted chocolate over balls or dip balls in melted chocolate. Chill for 30 minutes to set chocolate.

Crunchy Butterscotch Cookies
Prize winners at the Arkansas country fair

3/4 cup butter or regular margarine
1 cup brown sugar, firmly packed
1 egg
1 tsp. vanilla
2 cups sifted all purpose white flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts

Cream together butter and brown sugar until light and fluffy. Add egg and vanilla; beat well.
Sift together flour, cream of tartar, baking soda and salt. Gradually add dry ingredients to creamed mixture; mix well. Stir in walnuts. Shape dough into a roll 1 ½ inch in diameter. Wrap tightly in plastic wrap or waxed paper. Chill several hours or overnight.
Cut dough in 1/4 inch slices. Place about 1 1/2 inches apart on greased baking sheets.
Bake in 400 F. oven 10 minutes or until golden brown. Remove from baking sheets. Cool on racks. Makes 4 ½ dozen.

How to Make Neapolitan Cookies

You can make a variety of shapes, colors, and flavors with this basic recipe--from shamrocks to Christmas cookies. In the accompanying pictures, we made tri-colored cookies with chocolate, almond, and cherry doughs.

3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 1/3 cups sugar
2 large eggs
2 ounces unsweetened chocolate (optional)
flavors and extracts (your choice)
food colors (your choice)

1. In a medium bowl, whisk the flour, baking powder, and salt together.
2. Cream the butter and sugar together. Add the eggs, one at a time, beating until smooth. Continue beating until the mixture is light and fluffy. Add the dry ingredients in two parts, mixing after each. Mix just until combined.
3. Divide the dough into two, three, or four parts depending on how many different doughs you choose to make.
For the chocolate dough:
For one half of the dough, melt two ounces of chocolate. For one fourth of the dough, melt one ounce of chocolate. While still warm, work the chocolate into the dough until uniform.
For flavored and colored doughs:
Add four or five drops of food coloring in each one fourth or one third part. Add 1 teaspoon vanilla, 1 teaspoon almond, 1/4 teaspoon peppermint, 1 teaspoon cherry, 1 teaspoon strawberry, or other extracts to the dough and mix in.
4. Form the dough into cylinders, squares, or layers?a separate color or flavor for each. Refrigerate until firm.
5. Cut the dough into 1/4-inch thick slices. To form a cloverleaf shape, cut each colored cylinder separately but gently press the different colored discs together on the cookie sheet. Bake on ungreased cookies sheets at 350 degrees F for ten to twelve minutes or until the cookies are nearly firmed and very lightly browned. Do not over bake. Cool on wire racks.
Baker?s note: Nuts or fruit can be added to these cookies. Maraschino cherry pieces could be added to the pink dough and almond bits to the almond dough.
Baker?s note: It?s easy to shape refrigerator cookies with waxed paper. To make true checkerboard cookies, you need four layers?not three. Make a rectangle with four layers. Then cut the rectangle longitudinally into four new layers. Layer them back together so that the colors alternate and cut slices across the rectangle. (It?s easier to do than to describe.)

EARL GREY TEA COOKIES
MAKES 6 DOZEN

2 c. flour
½ c. sugar
½ c. confectioners? sugar
2 T. Earl Grey tea leaves (approx. 6 bags)
½ t. salt
1 t. vanilla extract
1 t. water
1 c. unsalted butter, cut into pieces

Preheat oven to 375 F. Pulse all dry ingredients until tea leaves are pulverized. Add vanilla, water and butter. Pulse until dough is formed. Divide in half. Place on sheet of plastic wrap and form into 12-inch log, 2-inches in diameter. Wrap and chill 30 minutes. Slice 1/3-inch thick. Place on lined sheets, 2-inches apart. Bake until edges are brown, about 5 minutes. Cool on sheets 5 minutes before removing.

MEXICAN CHOCOLATE COOKIES

1 c. flour
1/2 c. cocoa
1/4 t. baking soda
1/4 t. salt
1/2 c. brown sugar
1/2 c. sugar
1/2 t. cinnamon
Generous pinch ground black pepper
Generous pinch cayenne pepper
1 t. vanilla
7 T. butter flavor crisco
1 egg

Combine flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a wire whisk. Set aside. Combine the sugars, cinnamon, peppers and vanilla in a large mixing bowl and mix well, removing any lumps. Add shortening and cream together. Beat in egg. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated.
Gather dough together with hands and form into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed. Place oven racks in the upper and lower third of the oven, preheat to 350 F. Line cookie sheet with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.

SUGAR COOKIES

1/2 c. butter
3/4 c. granulated sugar
1 egg
2 t. vanilla
1 3/4 c. flour
1/2 t. baking powder
1/4 t. salt

In large mixer bowl beat, butter until smooth. Add sugar; beat until fluffy. Add egg and vanilla. Beat well. In medium bowl, stir together flour, baking powder and salt. With mixer on low speed gradually add flour mixture to butter mixture. Beat until well blended. Stir in the last portion of flour with spoon, or by hand. Shape dough into
6-inch rolls. Roll in sugar. Wrap tightly in waxed paper, then plastic wrap. Chill at least one hour or you can freeze up to 6 months. When ready to bake, preheat oven to 375 F. Remove wrapper, slice cookies into 1/8-inch thick rounds. Place on greased cookie sheet, bake for 10 minutes.

CREAM CHEESE REFRIGERATOR COOKIES

1 c flour
2 tbsp poppy seeds
1/4 tsp salt
4 oz cream cheese at room temp.
1/3 c canola oil
1/4 c honey, warmed

combine flour, poppy seeds and salt. In large bowl cream cheese, oil and honey until blended and smooth. Gradually blend in dry ingredients. Shape dough into log 2 1/2 inches in diameter. Wrap in waxed paper and chill for 4 hours. preheat over to 400'. Lightly grease 2 baking sheets. Cut the log into 1/4 inch thick slices and place 1 inch apart on prepared baking sheets. bake for 6 - 8 minutes or until slightly browned. transfer to wire racks to cool

DELICATE THIN MINTS
MAKES 4 ½ DOZEN

½ c. butter
½ c. sugar
1 egg yolk
½ t. vanilla extract
1 ½ c. flour
1 ½ t. baking powder
1/8 t. salt
3 T. milk
1 c. fresh mint, finely chopped
1 2/3 c. semisweet chocolate chips
1 T. shortening

Cream butter and sugar. Beat in egg yolk and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in milk. Shape into two 8-inch rolls; wrap in plastic. Refrigerate for 2 hours or until firm. Unwrap and cut into ¼-inch slices. Place 1-inch apart on greased sheets. Bake at 350 F. for 8 to 12 minutes or until edges are golden. Cool on racks. Melt chips and shortening; dip each cookie halfway into chocolate; shake off excess. Place on wax paper to harden.

Kitchen Witch · #7 (**permalink**) November 13th, 2005, 05:47 PM

Three-in-One Cookie Stacks

Divide and conquer the cookie quandrum. One dough with extras added makes three different and delicious cookies!

1 cup sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon coconut extract, if desired
1/2 cup flaked coconut
1/2 teaspoon almond extract
3 or 4 drops red food color
1/4 cup chopped maraschino cherries, well drained
1 tablespoon unsweetened baking cocoa
1/2 cup miniature semisweet chocolate chips
Additional sugar

1. Heat oven to 375ºF. In large bowl, mix 1 cup sugar, the butter, vanilla and egg with spoon. Stir in flour, cream of tartar, baking soda and salt. Divide dough into thirds.
2. Mix coconut extract and coconut into one third of dough. Mix almond extract, red food color and cherries into another third of dough. Stir cocoa and miniature chocolate chips into last third of dough.
3. Shape dough by rounded teaspoonfuls into 1-inch balls with floured hands. Place 2 inches apart on ungreased cookie sheet. Flatten each with greased bottom of glass dipped in additional sugar.
4. Bake cookies 7 to 9 minutes or until edges are set. Cool slightly; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

KITCHEN WITCH
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Gingerbread People (Cookie Exchange Quantity)

Cookies
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

Easy Creamy Frosting
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half

1. In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
2. Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
3. Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

KITCHEN WITCH
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Kitchen Witch · #8 (**permalink**) November 13th, 2005, 06:42 PM

Gingerbread Cookies

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon salt
Raisins ORchocolate chips, if desired
Easy Creamy Frosting, if desired (See Below)
Tinted Decorator's Frosting, if desired (See Below)
Assorted candies, if desired

1. Mix brown sugar, shortening, molasses and water in large bowl. Stir in flour, baking soda, ginger, allspice, cloves, cinnamon and salt. Cover and refrigerate about 2 hours or until firm. 2. Heat oven to 350ºF. Grease cookie sheet lightly. Roll one-fourth of dough at a time 1/4 inch thick on floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet. Add raisins or chocolate chips for eyes and buttons and cookie dough "hair", if desired. (Use a garlic press or potato ricer to make dough into "hair.") 3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet. Cool on wire rack. Frost cookies with Easy Creamy Frosting and/or Tinted Decorator's Frosting; decorate as desired. Let stand 2 to 3 hours before storing so frosting can dry.

Easy Creamy Frosting
4 cups powdered sugar
1 teaspoon vanilla
4 to 5 tablespoons half-and-half
Food color, if desired

1. Mix powdered sugar and enough water to make a frosting that can be easily drizzled or used in a decorating bag yet hold its shape. Tint desired color with food color.

?Tinted Decorator's Frosting
1 cup powdered sugar
3 to 5 teaspoons water
Food color, if desired

1. Mix powdered sugar and enough water to make a frosting that can be easily drizzled or used in a decorating bag yet hold its shape. Tint desired color with food color.

KITCHEN WITCH
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Classic Sugar Cookies (Cookie Exchange Quantity)
Mmm! Melt-in-your-mouth sugar cookies. Enjoy a classic!

3 cups powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
5 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
Decorator?s Glaze
4 cups powdered sugar
1/4 cup water
1/4 cup light corn syrup
1 teaspoon almond extract
Food colors, as desired
Decorations
Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
Betty Crocker® decorating icing (in 4.25-oz tubes), if desired
Flaked coconut, if desired

1. In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.

KITCHEN WITCH
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Mix Easy Rolled Sugar Cookies
Let a cake mix jumpstart your cookie making and do away with uneeded measuring.

1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup shortening
1/3 cup butter or margarine, softened
1 teaspoon vanilla, almond extract or lemon extract
1 egg
Sugar
1 cup Betty Crocker® Rich & Creamy vanilla frosting
Food colors

1. Heat oven to 375ºF. In large bowl, beat half of the cake mix (dry), the shortening, butter, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix.
2. Divide dough into 4 equal parts. Roll each part 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut into desired shapes; sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet.
3. Bake cookies 5 to 7 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Frost cookies. Stir together small amounts of water and food color. Paint colors on freshly frosted cookies, using fine-tip brush, then swirl colors with brush or toothpick to create marbled designs. Dry completely before storing.

KITCHEN WITCH
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Cookie-Cheesecake Bars
Creme-filled chocolate cookies create the chocolate layer in rich cheesecake bars. It's hard to have just one.

2 cups Gold Medal® all-purpose flour
1/2 cup packed brown sugar
3/4 cup butter or margarine, softened
1 1/2 cups coarsely crushed creme-filled chocolate sandwich cookies
1 package (8 oz) cream cheese, softened
3/4 cup granulated sugar
1/4 cup Gold Medal® all-purpose flour
2 eggs
24 miniature creme-filled chocolate sandwich cookies

1. Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). In large bowl, beat 2 cups flour, the brown sugar and butter with electric mixer on medium speed, or mix with spoon. Press mixture in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Sprinkle with crushed cookies.
2. In medium bowl, beat cream cheese, granulated sugar, 1/4 cup flour and the eggs with electric mixer on medium speed until thick and fluffy. Pour over crushed cookies.
3. Bake 12 to 16 minutes or until topping is set. Cool 15 minutes. Refrigerate 1 hour or until firm. For bars, cut into 6 rows by 4 rows. Top each bar with miniature cookie. Store covered in refrigerator.

KITCHEN WITCH
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Kitchen Witch · #9 (**permalink**) November 13th, 2005, 07:40 PM

A GREAT HOLIDAY DIP

16 oz. cream cheese, softened
½ c. mayonnaise or salad dressing
1/3 c. grated Parmesan cheese
¼ c. sliced green onions - optional
10 bacon strips, cooked and crumbled

Beat cream cheese, mayonnaise and Parmesan cheese; add onions and mix well. Stir in bacon. Cover and refrigerate for 2 hours to allow flavors to blend.

If desired - add diced pimentos and have a festive looking dip!

Makes about 3 cups

KITCHEN WITCH
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BROWNIE CHEESECAKE

1 pkg. brownie mix (a mix that will make brownies in a 13 X 9-inch pan)
32 oz. cream cheese, softened
1 c. sugar
1 t. vanilla
½ c. sour cream
3 eggs
2 squares (1 oz. each) semisweet baking chocolate, melted, cooled slightly

Preheat oven to 350* F. Line 13 X 9-inch pan with foil, allowing ends to overhang sides of pan. Spray foil with cooking spray.

Prepare brownie mix according to package directions; pour into prepared pan. Bake 15 minutes of until top of brownie is shiny and center is almost set.

Meanwhile, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over partially baked brownie batter in pan. Filling will almost come to top of pan.

Bake 40 minutes of until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature for 30 minutes before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

KITCHEN WITCH

Kitchen Witch · #10 (**permalink**) November 16th, 2005, 04:37 PM

FINNISH CHESTNUT COOKIES

6 tablespoons butter flavored Crisco -- softened
1/4 cup sugar
1 egg yolk
1/2 cup canned chestnuts, drained and pureed
1/4 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 egg white -- slightly beaten
sugar
1/2 cup semisweet chocolate chips

Preheat oven to 350F. Cream butter and 1/4 cup sugar; add egg yolk. Beat till light and fluffy. Beat in puree and vanilla. Stir together flour, salt, and cinnamon; stir into creamed mixture. Using scant tablespoon dough for each cookie, roll into 2 1/2 inch fingers. Dip one side of each finger in egg white , then in sugar. Place sugar side up an greased cookie sheet and bake until slightly browned, about 20 minutes. Remove from pan; cool on rack. Melt chocolate chips in double boiler over low heat. Dip one end of each cookie in chocolate; place on waxed paper until set.

KITCHEN WITCH
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CHOCOLATE CHIP BRICKLE BARS

Makes about 36

1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces almond brickle chips
6 ounces semisweet chocolate morsels
1 cup chopped nuts

Melt margarine in 13-by-9-inch pan in a preheated 350-degree oven (325 degrees for glass pan). Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with almond brickle chips, chocolate morsels and chopped nuts; press down firmly. Bake until lightly browned, 20 to 25 minutes. Let cool; chill if desired. Cut into bars. Store, covered, at room temperature.

KITCHEN WITCH
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Kitchen Witch · #11 (**permalink**) November 16th, 2005, 08:02 PM

JEWISH RECIPES:

Raisin Wine

2 pounds raisins
1 pound sugar
1 lemon
6 quarts boiling water

Place the raisins, sugar, and the lemon in a large stone or ceramic jar.
Add 6 quarts of boiling water and stir every day for a week, covering with a towel.

Then strain and bottle. Let sit for another 10 to 12 days.
Yield: about 6 quarts (P)
KITCHEN WITCH

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Pumpernickel Bread

SOUR
2 medium onions, coarsely chopped
1 tablespoon caraway seeds
1 scant tablespoon (1 package) active dry yeast*
4 cups water
5 cups medium rye flour, plus 1 tablespoon for sprinkling

BREAD
5 slices day-old rye bread, crusts removed (about 2 1/2 cups)
3 cups water
2 cups sour
4 teaspoons blackstrap molasses or caramel coloring
2 tablespoons sea salt
2 tablespoons caraway seeds, coarsely ground (optional)
1 cup cracked rye or pumpernickel flour, plus additional for sprinkling
8 cups good bread flour, plus additional as needed
1 scant tablespoon (1 package) active dry yeast
4 tablespoons raisins
6 ice cubes

Tie the onion and caraway seeds in a knotted cheesecloth bag.

Dissolve the yeast in 3 1/2 cups of the water in a small bowl and pour it over 4 cups of the flour in a large bowl. Stir to mix until it attains the consistency of wet cement. Submerge the cheesecloth bag of chopped onions an caraway seeds down into the center of what will become "the sour." Sprinkle the tablespoon of rye flour over the surface. Cover loosely with plastic wrap and set aside overnight, unrefrigerated. The sour needs air to breathe, but not too much, or it will dry out.

The next day, remove the onion-caraway bag and discard. The sour should smell somewhat acidic but not rotten after about 15 hours. At this point, feed it (mix it) with the remaining 1 cup flour and 1/2 cup water, or enough to maintain the thick consistency. Cover again and let the sour sit until the area between "cracks" in the dough spreads. You want to capture as much of its strenght as possible.

After it rises again, in about 4 hours, you will have about 6 cups. You can begin to use it or continue to build it up (which increases the amount of sour). Use it in the bread now or refrigerate it. You should feed the sour once every 24 hours with at least 1 cup flour and 1/2 cup water. The sour can stay several days in the refrigerator without being fed, but, as Michael says, never take a sour for granted. It needs to be nourished.

In a bowl, crumble the day-old rye bread into 1 cup of the water until the water is absorbed. Crumble it up with your hands; this is what the old-time bakers did. It carries the character of yesterday's bread to today. Remove the excess water.

In the bowl of an electric mixer fitted with the dough hook, put the rye bread mixture, the remaining 2 cups water, 2 cups of the sour, and the molasses or caramel color. Stir together at low speed until mixed, about 1 minute.

Add the sea salt and caraway seeds. Gradually add the cracked rye or pumpernickel flour and the bread flour. Sprinkle the yeast in and stir about 5 minutes, until well incorporated, scraping down the sides of the bowl. Knead by hand for a few minutes, incorporating the raisins into the dough. Place in a greased bowl, brush with oil, and cover, letting the dough rise 1 to 1 1/2 hours, until doubled in volume.

Punch the dough down, and if it is still sticky, incorporate more flour as needed. Divide the dough in half, gently form 2 flattened round or oblong loaves, brush with oil, and let them rest 10 to 15 minutes on a floured work surface. Remove the loaves to a cornmeal-dusted cookie sheet, cover very loosely with plastic wrap, and let them rise for another 40 minutes, until doubled in bulk.

Preheat the oven to 400 degrees, set a rack in the middle, and put 6 ice cubes in a pan on the floor of the oven.

Since rye and pumpernickel love steam, brush or spray the loaves with water. Sprinkle some of the rye flour on top and then, with a single-edged razor or very sharp knife, make 5 cuts in each loaf, shorter ones on the outside, longer in the center. Bake the loaves for 45 to 50 minutes, or until they sound hollow when tapped with a spatula. To keep a shine, brush them afterward with water.

Yield: 2 2 1/2-pound loaves (P)
KITCHEN WITCH
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Potato Knishes

FILLING
4 large onions, sliced
2 tablespoons vegetable oil
2 1/2 pounds russet (baking) potatoes
Salt to taste
1 large egg
1/2 cup chopped parsley
1 teaspoon salt or to taste
Freshly ground pepper to taste

DOUGH
2 large eggs
1/2 cup vegetable oil plus additional for rolling the dough
1 cup water
1 tablespoon white vinegar
1/2 teaspoon salt
4 cups all-purpose flour (about)

Slowly cook the onions in the oil in a skillet, covered, over a low heat. Let the onions "sweat" for about 20 minutes, or until they are soft. Then remove the cover and fry over a medium heat until golden brown. Don't drain.

Meanwhile peel the potatoes and cut them in half. Put them in a large pot filled with cold water and salt to taste. Bring to a boil, then turn the heat down, and cook until soft, about 15 minutes. Drain and cool for 5 minutes.
Mash the potatoes and add the egg, the parsley, salt, and pepper. Add the onions with the oil and mix well with your hands. Set aside while preparing the dough.

Beat the eggs and reserve about 1 tablespoon of egg for the glaze. Mix the rest with the oil, water, vinegar, and salt. Add the flour gradually, beating first with a spoon and eventually your hands as you knead the dough. Continue to add enough flour to make a smooth dough. Shape into 4 balls and let rest, covered with a cloth, about a half hour to relax the gluten.

Roll each ball of dough out as thin as possible into a flat rectangle. Flour well and place between 2 sheets of waxed paper. Let sit for about 15 minutes.

Using your hands carefully stretch each rectangle as thin as possible, about 12 to 14 inches long by 4 to 5 inches wide. Spread one quarter of the filling (about 1 1/2 cups) onto approximately one third of the dough, leaving a 1-inch border.

Holding onto the waxed paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divide the roll into 2-inch knishes. Then pinch the open ends shut. Repeat with the remaining balls and dough. Place the knishes, flat side down, on a greased cookie sheet, leaving a 2-inch space between each. You will have to bake in batches.

Mix the reserved tablespoon of egg with a little water. Brush the tops with the egg wash and bake in a preheated 375-clegree oven for 25 to 30 minutes or until golden brown.

Yield: approximately 60 knishes (P)
KITCHEN WITCH
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Chicken Adobo with Mojo

5 cloves garlic, minced
1/2 teasponn salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3/4 cup fresh sour orange juice, or 1/2 cup fresh lime juice and 1/4 cup fresh orange juice
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
2 large boneless, skinless, chicken breasts, cut into halves
1/2 cup fresh cilantro or flat leaf parsley, chopped (for serving)

Using a mortar and pestle, mash the garlic, salt, cumin, oregano, and thyme into a paste. Slowly stir in the orange juice and the olive oil. Correct the seasoning, adding salt or pepper to taste. The mixture should be highly seasoned. If you don't have a mortar and pestle, puree the ingredients in a blender. Put some of the marinade aside to use later for dipping.

Transfer the mojo marinade to a non-reactive baking dish and add the chicken breasts. Cover the dish and marinate the chicken for 1 hour in the refrigerator.

Preheat the grill to high.
Grill the chicken breasts over high heat until just cooked, about 3 minutes per side, basting with the mojo marinade. Do not baste the last 2 minutes. Sprinkle the chicken breast with the chopped cilantro and serve with fried sweet plantains, black beans, and white rice. Spoon a little of the mojo that was set aside earlier over the chicken and serve the rest on the side for dipping.

Yeild: 4 servings (M)
KITCHEN WITCH
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Water Bagels

2 cups water
3 tablespoons sugar
5 tablespoons dry yeast
1 tablespoon salt
2 tablespoons malt powder
6 1/2 to 7 cups high-gluten flour
Kosher salt, sesame seeds, or poppy seeds

Put the water, sugar, and the yeast in an electric mixer fitted with the dough hook; mix on low speed until the yeast dissolves. Add the salt, malt powder, and 2 cups of the flour, and mix well. Gradually add enough of the remaining flour to make a smooth and relatively firm dough. Let the dough rest for 10 minutes, covered with a towel, either in the bowl or poured out onto a lightly floured counter.

Shape the dough into an oblong mass and divide in half with a sharp knife or dough cutter, then divide in half once more. Cut each of these pieces into 4 parts. On a dry wooden table or chopping board, flatten each piece and foll it up jelly-roll style until you have a short, stubby cigar about 3 inches long. Repeat with all the balls. Take each piece and roll it again under your palm until it is 5 inches long. Roll out with one palm until the strand or flechtel is about 7 inches long. Wrap around 3 or 4 fingers, overlapping the ends by about 1 ½ inches. Putting pressure on the overlap, roll the flechtel on the table until it is sealed and becomes the same thickness as the rest of the bagel. Repeat with the remaining rolls of dough.

If you are baking the bagels right away place them on a board dusted very lighly with cornmeal and let rise, covered with a cloth, for about an hour. If you want to make them in a few days or freeze them, place on 2 jelly-roll pans dusted with cornmeal and wrap in 2 large plastic bags. Refrigerate overnight or freeze them. If frozen, before proceeding to the next step remove from the freezer to the refrigerator overnight. Then take them out of the refrigerator and let them warm up at room temperature for about an hour.

Preheat the oven to 450 degrees. Boil 4 quarts of water in a 5-quart pan. Slide 4 bagels into the boiling water, and boil for 20 to 30 seconds, stirring at least once. Remove with a slotted spoon and put them on a cooling rack over a pan to let the water drain. Repeat with the rest. Sprinkle with the desired topping, such as kosher salt or sesame seeds or poppy seeds.
Place the bagels, as soon as you can handle them, onto 2 baking sheets covered with parchment or sprinkled with cornmeal, and put them in the oven. Check them after 8 minutes an turn the pans back to front and switch from rack to rack. Continue baking for about 8 minutes more, or until golden brown. Remove from the oven and cool on racks.

Yield: 16 bagels (P)
KITCHEN WITCH
************************************************** ***
Challah

1 package yeast (1 scant tablespoon)
¼ cup sugar
1-1½ cups warm water
1/3 cup oil (canola or safflower)
3 large eggs
2 teaspoons salt
5 to 5½ cups bread flour (about)
Sesame seeds for sprinkling(optional)

In a large bowl dissolve the yeast and a pinch of the sugar in 1 cup of the warm water and let stand for 10 minutes.

Whisk the oil into the yeast, then beat in two of the eggs, one at a time, with the remaining sugar (reserving 1 pinch) and salt. Gradually add 5 cups of the flour, and more water if necessary. When the dough holds together, it is ready for kneading. (You may also use a mixer with a dough hook both for the mixing and the kneading.)

Turn the dough onto a floured surface and knead until smooth and "as soft as a baby's bottom," for about 15 minutes, adding additional flour or water if needed. Clean out the bowl and grease it, then return the dough to the bowl. Cover and let rise for an hour, until doubled in size. Punch down, cover and let rise again for another 30-45 minutes.

To make 1 large loaf, on a floured board, take two-thirds of the dough and divide it into 3 equal pieces. Roll each piece out into a rope-shape strand as thick as a thumb and then braid the 3 strands together. Then take the remaining third of the dough, divide and shape it into 3 strands and braid. Place the small braid on top of the large one. Let the challah rise again for 30 minutes.

To make 2 smaller loaves divide the initial dough in 2 and then proceed for each loaf as you did in step 4.

Line a baking sheet with greased wax paper and place the loaf or loaves at least 2 inches apart on the sheet. Preheat the oven to 375 degrees.
Beat the remaining egg with the remaining pinch of sugar, and using a pastry brush, coat the loaves in the egg wash. Sprinkle with sesame seeds, if desired.

Bake for 35-45 minutes or until golden brown and loaves sound hollow when tapped. Cool the loaves on a rack.

Yield: 1 large loaf or 2 smaller loaves
KITCHEN WITCH
************************************************** ****

Six-braided Challah

2 packages active dry yeast
1/4 - 1/2 cup sugar
1 1/4 cups warm water
5 - 6 cups bread flour
2 teaspoons salt
3 large eggs
1/4 cup vegetable shortening
Handful of sesame or poppy seeds
Cornmeal for dusting

In a large container dissolve the yeast and a pinch of sugar in 1 cup of the warm water (105 to 115 degrees) and let stand for 10 minutes. Place the flour in a large bowl. Add the dissolved yeast and stir with a spoon. Add the remaining sugar, salt, 2 eggs,* and the vegetable shortening. Beat about one minute and then mix by hand. When the dough begins to leave the side of the bowl, turn it onto a lightly floured surface to knead. You can also use a dough hook in a mixer to blend and knead.

Knead for about 15 minutes or until soft, adding more water or flour as necessary. Place the dough in a lightly greased bowl, turning the dough over so that the entire surface is lightly greased; cover the bowl with a cloth. Let rise in a warm place (75 to 8o degrees) for about an hour or until the dough doubles in size. Punch down and divide into 2 balls. Divide each ball into 6 snake-like pieces and roll out, about 12 inches long. Place all 6 strands on a board side by side, pressing the: 6 ends together. Divide into 2 groups of 3 strands.

Now braid the 6 strands. Take the strand from the extreme left and place it over the other 2 and into the center. Take the second from the right and place it over the top to the far left. Take the one from the far right to what is now the center of your 6 strips. Then take the second one from the left and put it to the far right and take the far outside on the left to what is now the center. Go back to the right side and take the second from the right and put it over to the far left. Always work with the 2 outside strands. Continue braiding until the dough is used up. When you have finished squeeze the ends together. Repeat with the second loaf.

For those who want less of a challenge, divide each ball into 3 strands and braid. Place the outside strip over the middle one, then under the third. Pull the strips tight. Continue braiding. (Braid half way through and then flips the challah, continuing to braid to the end. This way he gets a more even braid.) When finished braiding, tuck in the ends. Repeat with the remaining 3 strips. Using a pastry brush, brush the challah with the remaining egg mixed with water and sprinkle with sesame or poppy seeds. After you have brushed the bread, dip your second finger in the egg wash and indent the top of the braids. Then dip your finger in the seeds and touch the indented area again to make a more striking design.
Sprinkle a cookie sheet with cornmeal and place the loaves on top. Cover with a plastic sheet and let rise for 30 minutes in a warm place. Bake in a preheated 375-degree oven for about 30 minutes or until golden.

Yield: 2 loaves (P) *To reduce the cholesterol you can use 1 egg white and 1 whole egg instead of 2 eggs.
KITCHEN WITCH
************************************************** **
Bavarian Dampfnudel: Dumpling Cake Soaked in Caramel Sauce

CAKE
2 Packages active dry yeast
1 3/4 cups lukewarm milk
6 cups all-purpose flour
4 Sticks (2 CUPS) unsalted butter
2 egg yolks
1/4 cup sugar
1 tablespoon sherry
1 teaspoon salt
1 teaspoon vanilla

CARAMEL SAUCE
2 cups sugar
1/2 cup warm water
1 tablespoon unsalted butter
1/2 cup maple syrup
1/2 cup heavy cream
Dash vanilla

VANILLA SAUCE (OPTIONAL)
2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk or heavy cream
1/2 cup sugar
Brandy or rum to taste
1 teaspoon vanilla

In a bowl dissolve the yeast in 1/4 cup of the warm milk. Add it to 2 cups of the flour and mix. Let rise, covered, for 1 hour.

After an hour melt 1 3/4 cups of the butter in a sauce-pan and add to the flour mixture with the remaining 4 cups of flour, the remaining cup of the milk, egg yolks, sugar, sherry, salt, and vanilla. Beat well with a spoon or an electric mixer and let rise again, covered, in the mixing bowl for another hour. The dough will be very soft. You can also refrigerate the dough for several hours and let it return to room temperature before continuing.

Flour a board and roll the dough out 1 inch thick; cut circles with a small biscuit ring or cookie cutter, 2 inches in diameter.

Melt the remaining 1/4 cup butter in the Dutch oven. Arrange one layer of the biscuit rounds on the bottom, touching, then make two more until you have used up all the dough. Allow to rise 45 minutes, covered, or until the dough has reached the top of the Dutch oven.

Meanwhile, make the caramel sauce. In a saucepan mix 2 cups of the sugar with 1/4 cup of the water. Very gradually add the remaining water. Boil until smooth. Add the butter, syrup, cream, and vanilla. Continue boiling until thick. Set aside.

To make the vanilla sauce, melt the butter in a small saucepan and add the flour, stirring constantly until the mixture bubbles. Then gradually add 1 cup of the milk or cream, stirring until thick. Add the sugar, brandy or rum, and vanilla. Set aside.

After dumplings have risen for 45 minutes, bake, covered, on the bottom rack of a preheated 400-degree oven 45 minutes or until golden. Remove from the oven and keep warm on the back of the stove until needed. Ten minutes before serving, reheat the caramel sauce and pour over the cake. When the sauce has seeped through the dough, flip onto a serving plate. Cut in slices as you would a cake. Serve with the vanilla sauce or vanilla ice cream.

Yield. 12 servings (D)
KITCHEN WITCH
************************************************** *****

Jewish Pizza

DOUGH
1 scant tablespoon yeast (1 package fresh or active dry)
¼ cup warm water
1 tablespoon honey
1 teaspoon salt
2 tablespoons olive oil plus oil for the bowl
¾ cup cool water
3 cups all-purpose flour (approximately)

TOPPING
3 to 4 ounces smoked salmon, sliced paper-thin
¼ cup extra-virgin olive oil
½ medium red onion, sliced thin
¼ cup minced fresh dill
1/3 cup crème fraîche or sour cream
Freshly ground black pepper to taste
4 heaping tablespoons domestic golden caviar (optional)
1 heaping tablespoon black caviar (optional)
4 sprigs fresh dill for garnish

Dissolve the yeast in the warm water; stir in ½ teaspoon of the honey and set aside for 10 minutes.

Mix the remaining 2½ teaspoons honey with the salt, olive oil, and cool water and set aside.

Put the flour in the bowl of a food processor. With the processor running, slowly pour the honey-oil mixture in through the feed tube. Then pour in the dissolved yeast. Process until the dough forms a ball on the blade. If it is too sticky, sprinkle on a little more flour.

Scrape the dough out onto a lightly floured surface and knead until smooth. Transfer to an oiled bowl and let rest, covered, for 30 minutes.
Divide the dough into 4 equal parts. Roll each into a smooth, tight ball. Put on a flat sheet or dish, cover with a damp towel and refrigerate for 1 to 3 hours.

One hour before baking, remove the dough from the refrigerator and let it come to room temperature before rolling and shaping.

Preheat the oven, preferably with a pizza stone inside, to 500 degrees for 30 minutes while getting the pizza ready.

Cut the salmon into 2-inch squares and reserve.

Roll or stretch each ball of dough into four 9-inch circles. Put the circles on an oiled, floured baking sheet.

Brush each pizza with olive oil to within one inch of the edge and sprinkle with red onion. Put the pizzas in the oven and bake 8 to 12 minutes, until the crusts are golden brown.

While the pizzas are baking, mix the dill with the crème fraîche or sour cream and season with pepper.

When the pizzas are done, transfer to warm dinner plates and spread with the crème fraiche or sour cream mixture. Arrange the pieces of salmon on top and, if desired, put a tablespoon of golden caviar in the center of each and spoon a little black caviar on the golden caviar. Garnish each pizza with a sprig of dill and serve.

Yield: 4 servings

KITCHEN WITCH

Kitchen Witch · #12 (**permalink**) November 18th, 2005, 11:22 AM

Greek Cookies

1 cup butter; or margarine
1/2 cup sifted confectioner's sugar
1 egg yolk
1 Tbsp. cognac
2 cups sifted all purpose flour

Cream butter or margarine with sugar; add egg yolk and cognac.
Mix well. Gradualy add flour; chill 3-4 hours. Shape into 1-inch
balls. Insert a whole clove in top of each. Bake on ungreased
cookie sheet at 325F for 20-25 minutes. Cool; dust with sifted
confectioner's sugar. Makes about 4 dozen cookies.

************************************************** ****

Spiced Honey Cakes

1 cup whole wheat flour
1 cup plus 2 Tbs white flour
1 tsp baking powder
1/2 tsp baking soda
1 cup olive oil
3/4 cup orange juice
1 tsp cinnamon
1/2 tsp ground cloves
pinch salt

1 cup honey
1 cup water
5 whole cloves
1 cinnamon stick
1 slice orange
1/2 tsp almond extract

1 cup walnuts, finely chopped
1/2 tsp cinnamon
1/2 tsp ground cloves

Mix flour with baking powder and baking soda and set aside. Beat
olive oil with orange juice, cinnamon, ground cloves and salt and
continue beating. Gradually stir in flour and mix well until a
medium soft dough is formed. Let stand for 10-15 minutes. Start
the oven now, setting it to 350. Shape dough into mounded ovals,
the size of a large walnut and flat on the bottom. Place on an
ungreased baking sheet and bake until light golden, about 20-25
minutes. Let cool.

While the honey cakes are cooling, combine all syrup ingredients
except almond extract in a large saucepan. Bring to a boil for 5
minutes. Skim the froth and remove the cloves, cinnamon stick and
orange slice and add the almond extract. With a slotted spoon, dip
the cooled honey cakes into the hot syrup for 30-35 seconds. Remove
caredully and place on a platter. Combine topping ingredients and
sprinkle on each cake. Makes 15-20 cakes.

************************************************

Greek Revani (Semolina - Almond Syrup Cake with Syrup)
20 servings

2 1/2 cups granulated sugar
3 cups cold water
1 cinnamon stick
3 whole cloves
1 orange (peel only)
1/2 lb sweet butter
6 eggs, room temperature
1 cup flour
1 cup fine semolina
3 tsp baking powder
1 cup blanched, peeled almonds, finely chopped
1 tsp vanilla extract
2 Tbs brandy

Combine 1-1/2 cups of the sugar with the cold water in a saucepan
and cook until dissolved, then add the cinnamon stick, cloves,
and orange peel and simmer for 15 minutes. Remove the flavorings.
Cool. Using an electric mixer, beat the butter in a large bowl
until fluffy. Gradually add the remaining sugar, beating on medium
speed, then add the eggs, one at a time, beating thoroughly after
each addition, without rushing. Meanwhile, sift the flour, semolina,
baking powder, and almonds together. Very gradually add to the
batter, beating on medium speed, then pour in the vanilla and
brandy and give the batter a last whirl on high speed for a few
seconds. Pour immediately into a buttered 9 x 12 x 3-inch cake
pan and bake on the center rack of a moderate oven (350 F) for 30
to 35 minutes, or until the cake springs back when touched by a
finger. Remove from the oven and set the pan on a cake rack.
Using a sharp knife, score the cake into diamond shapes. Spoon
the cooled syrup over the entire cake and cool.

Note: Each piece may be attractively garnished with a candied or
maraschino cherry slice in the center and almond slivers angled on
each side.

*************************************************

GREEK SHORTBREAD

1 lb. butter
4 Tbsp. icing sugar
1 egg yolk
1 jigger wiskey or brandy
3 1/2 to 3 3/4 c. sifted flour
3 c. icing sugar

Clarify butter. Chill till soft. Whip for 10 minutes or till
fluffy and light. Add sugar and beat for 5 minutes. Add egg yolk
and whiskey. Beat well. Add flour a little at a time till a soft
dough is formed (beating constantly). Work slightly with hands.
Shape into rounds (2 Tbsp. each). Bake 1 inch apart on ungreased
baking sheet. Bake at 325F for 15 minutes and then lower heat to
275F for 30 minutes. Sprinkle with icing sugar while still warm.

************************************************

Greek Sour Cream Cake

2 cups sugar
1 3/4 cup water
1 lemon wedge

1/2 lb butter
2 cups sugar
5 eggs
3 cups cake flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 cup milk
1 cup sour cream
1 tsp vanilla

Boil sugar, water and lemon 10 minutes and let cool.

Melt butter and cool. Then cream with sugar and eggs. Add mixed
flour( baking powder,soda) alternately with milk and sour cream to
the batter. Stir in vanilla. Pour into a greased 9 x 13 pan. Bake
in a 350F oven about 35 minutes or until tested done. Pour cooled
syrup over hot cake. Let cake cool completely before cutting.

Kitchen Witch · #13 (**permalink**) November 18th, 2005, 11:28 AM

Greek Wedding Cookies

1 pound sweet butter (unsalted)
1 egg yolk
1/4 cup confectioners sugar
1/4 cup orange juice
3 3/4 cups flour
1/2 cup cornstarch
whole cloves for garnish
1 lb confectioners sugar for topping

Soften butter to room temp. Beat with electric mixer for 10 mins
till white & creamy. Add sugar, egg yolk, oj continuing to beat
all the while until misture is thick like mayonnaise. Sift flour
and cornstarch into the bowl and continue mixing. Finish by kneading
about 5 minutes. Roll dough into a round log and cut diagonally
into 1/2 inch slices and then shape into crescents. Place on
ungreased cookie sheet, 1/2 inch apart. Stick a whole clove in
the center of each cookie. Bake in preheated oven at 350 for 25
minutes. Sprinkle 1 cup sifted flour on waxed paper. Using a
spatula, transfer the hot cookies on to the sugar gently, as soon
as you take them out of the oven. Place them side by side, and
then sift all the remaining sugar on top and sides. Cool 4 hours
before serving. (these cookies keep well, and are better the next
day.)

************************************************** **

Yogurt Cake

1/2 cup butter
2/3 cup honey or 3/4 cup sugar
3 eggs or egg substitute
1 cup yogurt
1 tsp grated lemon peel
1 tsp vanilla
1 tsp cinnamon
2 1/2 cups flour
2 tsp baking soda
pinch salt
1 cup blanched and chopped almonds

Cream together butter and sugar or honey in a medium mixing bowl.
Add eggs or egg substitute and beat until fluffy. Add yogurt, lemon
peel, vanilla and cinnamon. Sift flour with baking powder, baking
soda and salt. Add to the creamed mixture and blend well. Fold in
almonds.

Pour into a greased 9" by 13" baking pan and bake in a preheated
350 oven until top is a light chestnut color, about 30 minutes.
Let cool on a rack, then remove from pan. Cut in squares.

***********************************************

Kitchen Witch · #14 (**permalink**) November 18th, 2005, 06:05 PM

Amish Ginger Cookies

Makes about 48

3/4 cup butter, softened
1 cup granulated sugar
1 egg
1/4 cup unsulfured molasses
2-1/2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1-1/2 teaspoon baking soda
extra granulated sugar

Preheat oven to 350 F. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined. Roll dough into 1-inch balls and roll in the extra granulated sugar. Place balls on ungreased baking sheet. Bake for 5 - 7 minutes until barely turning brown. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.

Kitchen Witch · #15 (**permalink**) November 28th, 2005, 10:59 PM

Homemade Kahlua

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 11 cups

8 cups Karo Corn Syrup with real Brown Sugar
2 oz. instant coffee or 3/4 cup (decaf, if desired)
1 vanilla bean, split
1/2 cup sugar
3 cups bourbon
In a large saucepan combine all ingredients stirring well until very smooth.

Heat over medium heat to a low simmer.

Cool completely, transfer to attractive bottles, label and give as delicious gift.

Great in coffee, desserts and over ice cream.

************************************************** ******

White Sangria

Prep Time: 30 minutes
Yield: 6 servings

1 cup Karo® Light Corn Syrup
1/2 cup orange-flavored liqueur
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 bottle (750 ml) dry white wine
2 tablespoons lemon juice
1 can (12 ounces) club soda or seltzer, chilled
Additional fresh fruit for garnish
In large pitcher mix corn syrup and orange liqueur. Stir in orange, lemon and lime slices.

Let stand 20 to 30 minutes, stirring occasionally.

Stir in wine and lemon juice. Refrigerate until ready to serve.
Just before serving add club soda and ice cubes. Garnish with fruit.

************************************************** ****
DREAMY CREAMY HOT CHOCOLATE

1 can (14 oz.) sweetened condensed milk
1/2 c. unsweetened cocoa
1 1/2 t. vanilla extract
1/8 t. salt
6 1/2 c. hot water
Mini Marshmallows (optional)

In large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
NOTE: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.

************************************************** *

PERFECT CAPPUCCINO

Place 2 c. low fat milk in measuring cup; microwave at full power until hot - about 2 minutes. Pour into blender and add 1 T. sugar. Cover and blend until frothy, about 1 minute. Divide 2 c. freshly brewed espresso between 4 cups or mugs. Top each with the milk. Enjoy!.

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Kitchen Witch · #16 (**permalink**) December 2nd, 2005, 12:11 AM

BUTTERSCOTCH GINGERBREAD PEOPLE

Makes about 12

1 small box butterscotch pudding mix (cook & serve)
1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1 1/2 cup flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
decorations or icing

Preheat oven to 350°. Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended. Roll out on floured board and cut with cookie cutters. Add candy buttons, cinnamon candy hearts or other decorations as desired. Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack. Cookies may then be
decorated with icing as desired. Makes appx. 12 large cookies, many smaller ones, depending on size of cookie cutters.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

EDIBLE COOKIE ORNAMENTS

Makes about 9

1/4 cup vanilla frosting
9 ring-shaped butter flavored cookies or any ring-shaped cookies
1 roll (9 count) ring-shaped fruit flavored Life Savers
1 1/2 to 2 yards red string licorice or ribbon

Place frosting in small bowl. Add desired food color; blend well. Place colored frosting in decorating bag fitted with small writing or decorator tip, or in small resealable plastic freezer bag with 1 corner snipped off to make a very small hole for piping.

Place 1 cookie on flat surface; lightly outline center hole with frosting. Place 1 ring-shaped candy over frosting, pressing lightly and matching center openings. Pipe frosting decoratively on cookie. Repeat with remaining cookies; let dry. Insert licorice through hole in each cookie; tie in knot or bow. Hang ornaments on tree or use to decorate packages or gift baskets.

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NORWEGIAN COOKIES

1 cup sugar
1 cup butter or margarine
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
red and/or green colored sugar

Preheat oven to 350F. In a mixing bowl, cream butter and sugar. Add egg and extracts; beat until light and fluffy. Add flour and nuts and beat until just moistened. Cover and chill until firm enough to handle. Shape into 1 inch balls; Place 2 inchs apart on a greased baking sheet. Flatten with a glass dipped in colored sugar. Bake until cookies are set.

Kitchen Witch · #17 (**permalink**) December 2nd, 2005, 07:00 PM

some Kwanzaa recipes -

BARBECUE SAUCE
2 tablespoons butter or margarine
1 medium onion - chopped
1 clove garlic - minced
3/4 cup water
1 cup tomato catsup or sauce
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire Sauce
2 tablespoons brown sugar or molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco
Dash of cayenne pepper

Melt butter and add onion. Cook until brown. Add rest of ingredients to pot. Cook 20 minutes. ( Makes 2 cups)

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Southern Fried Okra

1 lb Fresh okra, cut 1 inch pieces
1 lg Green tomato, diced
1 med Onion chopped
1 Clove garlic, minced (optional)
1 Jalapeno pepper halved & sliced, remove seeds if too hot
2 Eggs beaten
1/4 tsp Salt
1/4 tsp Black pepper
1/2 c Milk
1 c Cornmeal
1/4 c Vegetable oil

Combine okra, tomato, onion, garlic & jalapeno in large bowl. In separate bowl combine eggs, salt, pepper, milk. Pour egg mix over veggies and toss to thoroughly coat. Gradually add cornmeal until mixture on the okra and at the bottom of the bowl soaked up. Continue to toss till ingredients evenly mixed. Mixture will have a gooey consistency.

Heat oil in 10 inch skillet over med. heat until hot. Oil is ready when dash of cornmeal sizzles.
Spoon mixture evenly in skillet. Reduce heat to med low. Cover and fry till underside golden brown, 10-15 minutes. Then invert on plate and slide otherside up into skillet and cook uncovered 5-8 min until golden brown. Remove from skillet to paper towels to drain excess oil. Serve hot.

Yield: 6 servings

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African Vegetarian Stew

4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/2 tsp Ground Ginger
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water

Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

Yield: 8 servings

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African Squash And Yams (futari)

1 sm Onion; chopped, pared & cut into 1" pieces
2 tbs Oil
1 c Coconut Milk
1 lb Hubbard squash; pared and cut into 1 inch pieces
1/2 tsp Salt
1/2 tsp Ground cinnamon
2 medium size Yams or sweet potatoes
1/4 ts Ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

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Benne Cakes

You will need: oil to grease a cookie sheet
1 cup finely packed brown sugar
1/4 cup butter or margarine, softened
1 egg, beaten
1/2 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds

Preheat the oven to 325°. Lightly oil a cookie sheet. Mix together the brown sugar and butter, and beat until they are creamy. Stir in the egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds. Drop by rounded teaspoons onto the cookie sheet 2 inches apart. Bake for 15 mintues or until the edges are browned. Enjoy!

Benne cakes are a food from West Africa. Benne means sesame seeds. The sesame seeds are eaten for good luck. This treat is still eaten in some parts of the American South.

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Peanut Soup with Okra Croutons

1/2 tb Peanut oil
1/4 ts Crushed red pepper flakes
1/2 tb Coriander seeds
1/2 c Celery, diced
1/2 c Carrot, diced
2/3 c Butternut squash, diced
2/3 c Potatoes, diced
1 c Peanuts, roasted, shelled & unsalted
6 c Stock
1 tb Lemon juice
Salt & pepper

<http://members.tripod.com/%7ENancy_J/triangle.gif> Okra Croutons

1 1/2 c Okra, thinly sliced
3 tb Cornmeal
1/4 ts Cumin
1/4 ts Cayenne
1/4 ts Herbal salt
Olive oil spray

Place oil, pepper flakes & coriander in a large non-stick pot & fry over moderate heat until the seeds begin to darken. Add vegetables & peanuts & cook for 3 minutes. Pour in the stock & bring to a boil. Cover, reduce heat & simmer 30 minutes. Cool slightly & puree. Gently reheat, add lemon juice & season to taste. Serve in shallow bowls garnished with okra croutons.

CROUTONS: Prehaet oven to 375F. Rinse okra under running water, drain & pat dry with pape

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Sweet Potato Fritters

1 lb Sweet potatoes; peeled and coarsely shredded
3 lg Eggs
3 tb Flour
1 sm Onion; coarsely shredded
Vegetable oil for frying

1. Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables.

2. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth

3. In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 T for each fritter; with back of spoon, flatten slightly. Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary.

Yield: 6-8 Servings

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Black-eyed Peas With Ham

3 1/2 c Fresh black-eyed peas or Frozen, thawed
3 c Chicken stock or canned low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper

Bring all ingredients to boil in heavy large saucepan. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Season to taste with salt and pepper.

Yield: 6 servings

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Okra Gumbo

2 pounds shrimp
16 cups chicken stock (1 gallon)
1/3 cup butter
2 pounds okra - sliced
1 large onion - chopped
1 green pepper - chopped
1 clove garlic - minced
2 tablespoons parsley - chopped
1 1/2 cups canned tomatoes (#2 can)

Peel and clean shrimp. Melt butter in soup pot. Add okra, onion, green pepper and saute. Add garlic and chopped parsley and cook for 2 minutes. Add chicken stock and tomatoes. Add shrimp and cook over medium heat for 30 minutes. Stir thoroughly. Serve with rice. (Makes 8 Servings)

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Red Beans and Rice

2 cups red kidney beans
6 cups water - cold
1 large onion - chopped
1 green pepper -chopped
1/2 pound ham - cubed OR
1/2 pound smoked sausage - sliced
2 cloves garlic - chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper

Wash beans in cold water. Drain beans and put in covered pot with cold water. Add ham or sausage to pot. Bring to boil slowly. Add chopped onions, garlic, green pepper, bay leaf, salt and pepper. Simmer for 2 hours stirring occasionally until beans are soft. Mash some of the beans against the side of the pot to make a creamy sauce. Serve with rice. (Serves 6)

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Crab Cakes

2 cups crab meat - cooked
2 tablespoons butter or margarine -melted
1 small onion - chopped fine
2 eggs beaten
1/2 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil for frying

Saute chopped onions in butter. In a bowl mix the crab, egg, onions, bread crumbs, butter or margarine, salt and pepper together. Shape into eight patties. Fry in hot fat until golden brown for about 5 minutes. Drain on a paper towel. (Serves 4)
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Pig's Feet

5 cups water
4 pig's feet - split
1/4 cup vinegar, cider
2 medium onions - chopped
1 garlic clove - split
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
2 stalks celery and leaves - chopped

Clean pig's feet thoroughly. Place all ingredients in a pot. Cover with water. Bring to a boil. Lower heat. Cover pot. Simmer over low heat for 2 hours, or until meat fall off the bones.
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Dirty Rice

2 cups rice
1/2 pound chicken gizzards
1/2 pound chicken livers
1/2 pound ground beef
1 cup onions - chopped
1 green pepper - chopped
1/2 cup celery -chopped
2 cloves garlic - chopped
1 Tablespoon parsley - chopped
2 green onions - chopped
dash of salt
dash of pepper

Place gizzards and livers in pot and add water. Put the cover on the pot. Boil for 10 minutes. Add ground beef to skillet and mix well. Pour off oil and drain. Add chopped onions, garlic, celery, green peppers, green onions and parsley. Cook over medium heat 15 minutes. Remove livers and gizzards from water and chop well. Add to mixture. Stir well. Stir rice into mixture with salt and pepper. Pour into casserole dish or baking dish and heat in oven at 350 degrees F. for 15 minutes. (Serves 6-

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Jambalaya

1 pound smoked sausage - sliced
1/2 pound ham - diced
1 tablespoon oil
2 onions - chopped
1 green pepper - chopped
1/2 cup celery - chopped
1/2 cup green onions - chopped
1 can tomatoes (16 oz)
3 cups beef, chicken stock or water
2 cloves garlic - chopped
1 bay leaf
1/4 teaspoon pepper
1/2 teaspoon salt
2 cups rice -uncooked
1 pound shrimp, peeled and deveined

Heat oil in skillet. Fry the sausage and ham. Add onion, green pepper, green onions and celery and saute until tender or soft. Add tomatoes, stock or water to pot. Add garlic, bay leaf, pepper, salt and rice. Stir, bring to a boil - then reduce heat. Cover and simmer for 15 minutes. Add water if Jambalaya seems dry. Add strimp, re-cover and cook 15 minutes longer. Mix well. (Serves 6-

.

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Fried Chicken

4 pieces chicken
1/2 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups oil for frying

Wash chicken pieces. Mix flour, salt and pepper together. Put chicken in bag and shake until covered. Drop chicken in hot oil. Fry until golden brown for 20 minutes. Drain on paper towels. (Serves 4)

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Barbecued Spareribs

2 pounds spareribs
2 cups Sauce

Place ribs in a shallow baking pan and roast at 450 degrees F. for 30 minutes. Pour off the fat and reduce to 350 degrees F. Pour 1 cup of Barbecue Sauce over the ribs. Bake, uncovered for 1 1/2 hours, until ribs are tender, basting occasionally. Separate ribs with sharp knife. Serve with sauce. (Serves 3 to 6)

BARBECUE SAUCE
2 tablespoons butter or margarine
1 medium onion - chopped
1 clove garlic - minced
3/4 cup water
1 cup tomato catsup or sauce
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire Sauce
2 tablespoons brown sugar or molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco
Dash of cayenne pepper

Melt butter and add onion. Cook until brown. Add rest of ingredients to pot. Cook 20 minutes. ( Makes 2 cups)

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Brunswick Stew

2 tablespoons bacon fat
2 1/2 pounds chicken or rabbit
2 medium onions - chopped
6 cups chicken broth or water
2 large potatoes - cubed
1 clove garlic - minced
1 bay leaf
1/2 teaspoon dried oregano
1 10 ounce package frozen lima beans
1 10 ounce package corn
4 tomatoes - quartered
Salt and pepper to taste

Wash rabbit or chicken pieces, dry and season with salt and pepper. Add chicken or rabbit to bacon fat and brown lightly on all sides for 10 minutes. Add broth and bring to a boil. Simmer for 15 minutes. Add remaining ingredients. Simmer for 30-40 minutes until meat and vegetables are tender. (Serves 4-6)

Shadows · #18 (**permalink**) December 3rd, 2005, 08:17 AM

Recipe Name: RUM BALLS
Category: CANDY
Serves: 10

SOURCE FANNIE FARMER COOKBOOK

1 Cup vanilla wafer crumbs, rolled fine
1 Cup finely chopped coconut or pecan meats
1 Cup confectioners' sugar
2 Tblsp cocoa
2 Tblsp white corn syrup
1/3 Cup rum, brandy, or whiskey

Prepare vanilla wafer crumbs. Add the remaining ingredients. Mix well. Shape by teaspoons into firm balls. Roll in confectioners' sugar, instant coffee, or dry cocoa.
Store tightly covered. Makes about 50 balls.

Store at least a week to develop the best flavor.

Shadows · #19 (**permalink**) December 3rd, 2005, 08:35 AM

This drink was served in many colonial homes during the holidays.

Recipe Name: BLACKBERRY CORDIAL
Category: SPIRITS
Serves: 6

SOURCE OLD HANDWRITTEN RECIEPT by Unknown

1 Quart blackberry juice - see note
1 Pound white sugar
3 Tblsp nutmeg, grated
2 Tblsp cinnamon
1 Tblsp allspice
1 Tsp. whole cloves
1 Pint good brandy

Tie the spices in a muslin or cheesecloth bag. Boil juice, sugar, spices for 15 minutes skimming well. Add brandy. Cover and set aside to cool. When cold, strain out the spices and pour into bottles, sealing with corks.

NOTE: For blackberry juice : mash berries and strain through several thicknesses of muslin or cheesecloth.

Kitchen Witch · #20 (**permalink**) December 3rd, 2005, 09:51 AM

1935 Chocolate Bread

Ingredients

1 pk dry yeast
1/2 c warm milk; (105 to 115
-degrees)
2 c sifted all-purpose flour;
-divided
3 tb sugar
3 tb cocoa
1 ts salt
1 egg; beaten
1 ts shortening; melted
1 c pecans; chopped
1 tb vanilla extract
1 vegetable oil

Instructions

Dissolve yeast in warm milk; let stand 5 minutes.

Sift together 1-1/2 cups flour, sugar, cocoa, and salt; set aside.

Combine dissolved yeast, egg, shortening, pecans, and vanilla; mix well.
Gradually add flour mixture to make a soft dough.

Turn dough out onto a surface sprinkled with remaining 1/2 cup flour;
knead 10 minutes or until smooth and elastic. Place in a well-greased
bowl, turning to grease top. Cover and let rise in a warm place (85
degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; turn out onto a floured surface, and shape into a loaf.
Place in a greased 7-1/2 x 3 x 2-inch loaf-pan. Brush top with oil;
cover and repeat rising procedure 1 hour. Bake at 375 degrees for 40
minutes or until loaf sounds hollow when tapped. Remove bread from pan
immediately; cool on wire rack.

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Walnut Cookies - 1927

Ingredients

4 c pastry flour
1/2 ts salt
1 1/2 c crisco
1 c sugar
70 walnut halves
5 eggs; beaten
1 c walnuts; finely chopped

Instructions

Sift all dry ingredients twice. Rub crisco in with the hands until
thoroughly blended. Stir in the nuts, last the eggs. Mix well. Take bits
of dough the size of a walnut and roll into balls. Lay 2 inches apart in
greased pan. Press balls flat with bottom of a glass dipped in sugar for
each cookie. Put walnut meat in center of each. Bake 15 minutes

All measurements level. All these cookies baked in a moderate oven 350
degrees. Abou 2" space should be allowed on each pan for cookies to
spread. Let cookies stand in pan a minute before removing on board to
cool. Do not pile or put in jars until quite cold.

VARIATION: Substitute raisins for walnuts.

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Almond Brickle Sugar Cookies
Yield: 4 Servings

Ingredients

2 1/4 c All-purpose flour
1 c Sugar
1 c Butter
1 Egg
1 ts Baking soda
1 ts Vanilla
6 oz Almond brickle bits*

Instructions

Preheat oven to 350F. Grease cookie sheets. In large mixer bowl, combine
flour, sugar, butter, egg, baking soda and vanilla. Beat at medium speed,
scraping bowl often, until well mixed, 2 to 3 minutes. Stir in almond
brickle bits.

Shape rounded teaspoonsful of dough into 1 inch balls. Place 2 inches
apart on prepared cookie sheets. Flatten cookies to 1/4 inch thickness
with bottom of buttered glass dipped in sugar.

Bake 8 to 11 minutes or until edges are very lightly browned. Remove
immediately.

*NOTE 1 cup mini semisweet chocolate chips may be substituted for almond
brickle bits

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Big Thaw Hot Chocolate Toddy
Yield: 1

Ingredients

1/4 c semisweet chocolate pieces
1/4 c sugar
2 c milk
1 c half-and-half or light cream
1 whipped cream
1 cinnamon
1 buttered toast; cut in
-strips

Instructions

In a saucepan, combine chocolate, sugar and 1/2 cup of the milk.
Cook and stir over medium heat till mixture comes to a boil.
Stir in remaining milk and cream.
Heat through, but don't boil.
Remove from heat.
If you like, beat with a rotary beater till frothy.
Serve hot in mugs.
Top each with whipped cream and a dash of cinnamon.
Serve with buttered toast for dunking.
Serves 4.

Shadows · #21 (**permalink**) December 3rd, 2005, 10:10 AM

Recipe Name: TINA'S NUT COOKIES
Category: COOKIES
Serves: 48

SOURCE TINA RIDDLE (FRIEND FROM GERMANTOWN, MD.)

5 CUP FLOUR
5 Tsp. BAKING POWDER
1/2 Tsp. SALT
1 CUP BUTTER (SOFTENED)
6 EGGS
1 1/2 Tblsp VANILLA
3/4 CUP NUTS-WALNUTS,ALMONDS,OR PECANS (CHOPPED)
1 1/2 CUP SUGAR

HEAT OVEN TO 350

MIX TOGETHER DRY INGREDIENTS AND SET ASIDE.
CREAM BUTTER AND SUGAR. ADD EGGS AND VANILLA. THEN ADD DRY INDREDIENTS AND NUTS.
SHAPE BY HAND TO FORM 4 LOAVES.

IF BATTER IS TOO STICKY TO HANDLE, ADD A LITTLE MORE FLOUR.

BAKE ON GREASED COOKIE SHEETS FOR 30 MINUTES.(2 LOAVES PER SHEET)

SLICE WHILE STILL WARM.
I DUST MINE WITH POWDERED SUGAR (USE A SIFTER TO DO THIS)

Shadows · #22 (**permalink**) December 3rd, 2005, 10:13 AM

Recipe Name: CHEESE CRISPS
Category: APPETIZERS
Serves: 6

SOURCE HIRAM WALKER GUIDE

1/4 Cup soft butter
1 Cup grated cheddar cheese ( about 1/4 lb. per cup )
1/4 Tsp. salt
1 Pinch cayenne
1/2 Cup crisp rice cereal
1/2 Cup sifted all-purpose flour

Mix butter, cheese, salt, and cayenne. Crush rice cereal with a rolling pin. Add cereal and flour to the butter mixture; blend well. Shape in small balls ( about 1 tsp for each ) .Place on ungreased baking sheet; flatten with a floured fork. Bake in a moderate oven ( 375o F ) for 8 to 12 minutes. Cool. Makes about 2-1/2 dozen crisps.

Kitchen Witch · #23 (**permalink**) December 3rd, 2005, 11:02 AM

Coconut Cookies
Yield: 0 Servings

Ingredients

1/4 c Crisco
1/2 c sugar
1 egg; beaten
1/2 c milk
1/2 ts lemon juice; or extract
1 1/2 c pastry flour
2 ts baking powder
1 ts salt
2 c coconut

Instructions

Cream shortening & sugar. Add egg then the lemon juice. Stir in coconut,
then milk. Last add flour, salt & baking powder sifted together. Drop
allowing space to sread. Bake 15-20 minutes

Bake at 350. All measurements level. About 2" space should be allowed on
each pan for cookies to spread. Let cookies stand in pan a minute before
removing to board to cool. Do not pile or put in jars until quite cold.

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Almighty Chocolate Divinity
Yield: 1

Ingredients

1 c walnuts
3 c granulated sugar
1/2 c water
1/3 c light corn syrup
2 lg egg whites
8 oz chocolate mini morsels

Instructions

Preheat the oven to 325 degrees Fahrenheit.

Toast the walnuts on a baking sheet in the preheated oven for 8 to 10
minutes. Cool to room temperature.

Process the walnuts in the bowl of a food processor fitted with a metal
blade until finely chopped, about 8 to 10 seconds.

Heat the granulated sugar, water and corn syrup in a 3-quart saucepan over
medium-high heat, stirring to dissolve the sugar. Bring to a boil.
Continue toe boil, stirring often, until the

temperature of the syrup reaches 250 degrees Fahrenheit, about 5 minutes.

As soon as the syrup begins boiling, place the egg whites in the bowl of
an electric mixer fitted with a balloon whip. Whisk on high speed until
soft peaks form, about 4 minutes. Change the mixer speed to medium.
Carefully and slowly pour the 250 degree Fahrenheit syrup into the whisked
egg whites and continue to whisk on medium until the meringue is very
thick, about 4 minutes. Remove the bowl from the mixer. Working quickly,
use a rubber spatula to fold the walnuts and then the chocolate morsels
into the meringue creating a variegated mixture. Divide the mixture into
24 large heaping tablespoons onto a two large pieces of waxed paper, using
a finger to push the mixture off the spoon onto the wax paper. Allow to
cool to room temperature for about an hour before storing in a tightly
sealed plastic container.

Yield: 2 dozen

Kitchen Witch · #24 (**permalink**) December 3rd, 2005, 11:42 AM

Eggnog Pie In Pecan Crust
Yield: 6 Servings

Ingredients

1 pecan crust ***
2 1/2 c ground pecans (9oz)
1/3 c granulated sugar
1/4 c butter, melted, unsalted
1 eggnog filling ***
2 pk unflavored gelatin
1/4 c cold water
2 tb brandy
6 egg yolks
1/2 c granulated sugar
2 c scalded milk
2 ts vanilla extract
1/4 c dark rum
1 c heavy cream
1 cream topping ***
1 c heavy cream
2 tb confectioners sugar
1 chocolate curls and
1 raspberries for garnish

Instructions

PECAN CRUST: Butter 10 in. pie plate. In medium bowl, combine pecans,
sugar and melted butter. Mix well. Press firmly into pie plate. Cover
and refrigerate 30 minutes while preheating oven to 375 F. Bake crust
until lightly browned (about 15 - 20 min.)

EGGNOG FILLING: In a small bowl sprinkle gelatin over cold water and brandy and allow to soften.
While that soaks, combine egg yolks and sugar in small mixer bowl and
mix at high speed with electric mixer until mixture forms ribbons
when beaters are lifted. Pour into large heavy saucepan and slowly
stir in hot milk. Cook over medium-low heat, stirring constantly,
until mixture thickens enough to coat the spoon (and/or thermometer
registers 172 F). DO NOT BOIL. Remove from heat and stir in softened
gelatin until disolved. Stir in vanilla and rum.
Pour custard into a medium bowl set into a larger bowl of ice and water and allow to cool, stirring frequently. When it begins to set around the edges, remove from ice bath (do not allow to set completely). In chilled
bowl, beat cream to soft peaks and fold gradually into custard. If
necessary, refrigerate filling a few minutes until it mounds when
spooned. Pile filling into crust and refigerate until set (about an
hour).
CREAM TOPPING: In chilled medium bowl, whip cream and
confectioners sugar to stiff peaks and pile on top of pie. Garnish
with chocolate curls and raspberries.

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Eggnog Pudding
Yield: 4 Servings

Ingredients

2 c cold milk
1 pk (3.4 oz.) instant vanilla
-pudding m; ix
1/2 ts ground nutmeg
1/4 ts rum extract
1 additional ground nutmeg,opt

Instructions

In a bowl, combine the first four ingredients. Beat
for 2 minutes. Spoon into individual dishes.
Sprinkle with nutmeg if desired. Yield 4 servings

Kitchen Witch · #25 (**permalink**) December 5th, 2005, 07:49 PM

Cinnamon Logs

1 loaf thinly sliced white bread
1 8oz. Pkg. cream cheese, softened
1 egg white
1/2 cup powdered sugar
1 cup sugar
1 T. ground cinnamon
1/2 cup butter or margarine, melted

TRIM crusts from bread slices. Roll slices to 1/4-inch thickness.
BEAT cream cheese, egg white, and powdered sugar at medium speed with an electric mixer until smooth. Spread evenly on 1 side of each bread slice. Roll up, forming logs.
STIR together granulated sugar and cinnamon in a shallow dish. Dip logs in melted butter, and roll in sugar mixture. Place on lightly greased baking sheets.
BAKE logs at 350 degrees for 15 minutes. Remove to wire racks to cool.

Kitchen Witch

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Cinnamon Biscotti

2 3/4 Cups flour
1/2 Cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons butter or margarine
3 eggs
3 additional egg yolks
1 teaspoon vanilla or 1 teaspoon almond extract, or combination of two

Combine first four ingredients in large bowl. Cut in 3 tablespoons butter (or margarine) using two knives until mixture resembles tiny pebbles. In separate bowl, whisk together eggs, additional egg yolks, vanilla extract. Make a well in center of flour mixture. Add egg mixture dough with spoon. Once all liquid has been absorbed, use the warmth of your hands to incorporate into ball. Dough will be very sticky. Remove dough from bowl to lightly floured surface. Knead dough from 2 to 5 minutes until it is smooth and forms a ball. Dough will still be stick so keep flour under it at all times. Divide dough into 2 balls. Roll each ball into log approximately 10 to 12 inches long and 1 1/2 inches wide. Brush off excess flour and bake on lightly greased parchment paper at 350 degrees for 30 minutes.

Remove biscotti from oven and let it rest for 5 to 10 minutes. Reduce heat to 300 degrees. Cut the biscotti into 3/4 to 1 inch wide slices with a sharp knife. Lay cut side down on same pan. Bake 7 more minutes at 300 degrees (see note below). Meanwhile, melt 1/2 stick of butter (or margarine). Combine 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Remove biscotti from oven. Using a small spoon, drizzle melted butter over length of each biscotti piece. Sprinkle with sugar and cinnamon mixture. Makes approximately 30 pieces. Store in airtight container. Will last 1 to 2 weeks. Note: For crispier biscotti, increase baking time to 12 to 15 minutes during the second bake.

YIELD: 1 1/2 dozen.

Kitchen Witch

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chefphronc · #26 (**permalink**) December 7th, 2005, 06:54 PM

Take a quart of joy and gladness A pack of folk and kin -- A dash of Christmas spirit And toss some laughter in. Take a large amount of giving And spread it generously; Read directions in the Good Book And apply them carefully. Garnish well with human kindness, On crystal leaves of cheer, And you'll have a batch of Christmas To last the coming year

May the spirit of Christmas bless each and everyone of you!

Chef Phronc

Kitchen Witch · #27 (**permalink**) December 7th, 2005, 07:52 PM

Chefphronc - I thought that at my age I had heard them all - but this one is new - and I like it very much!

Very good post!!!!

And may the spirit of Christmas bless you and yours as well!

Kitchen Witch

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>.

NO-BAKE MILE HIGH BANANA SPLIT PIE

1 (5 ounce) package instant vanilla pudding mix
1 1/4 cups cold milk
1 (12 ounce) container frozen whipped topping, thawed, divided
2 bananas, sliced into 1/4 inch slices
1 (9 inch) prepared chocolate crumb crust
1 (12 ounce) jar hot fudge topping
2 tablespoons dark rum
1 (20 ounce) can pineapple chunks, drained
12 maraschino cherries with stems, drained
3 tablespoons walnut pieces

DIRECTIONS:
In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

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Chocolate Caramel Walnut Tartlets

2 recipes pâte brisée - recipe follows
4 ounces fine-quality bittersweet chocolate, cut into bits
1 3/4 or 2 1/2 cups walnuts, chopped coarsely and toasted lightly
3/4 cup sugar
1 1/2 cups light corn syrup
3 tablespoons unsalted butter
4 large eggs
1 1/2 teaspoons vanilla extract
Lightly sweetened whipped cream

Roll out half the dough 1/8 inch thick on a floured surface and cut out four 6-inch rounds, reserving scraps. Fit rounds into tart pans measuring 4 inches across the top and 3/4 inch deep and, using a rolling pin roll over the pan edges to trim excess dough. Roll out remaining dough in same manner, cut out 4 more rounds, reserving scraps, and repeat procedure with reserved scraps, cutting out 4 more rounds. (Alternatively, dough maybe fitted into two 9-inch tart pans with removable bottoms.)
In small bowl set over barely simmering water melt chocolate, stirring occasionally, until smooth. Brush it onto bottoms of the shells, chill shells
15 minutes. Divide 1 3/4 cups walnuts among shells. (If using 9-inch tart pans, divide 2 1/2 cups walnuts between the shells.)
In large heavy skillet cook sugar over moderately high heat, stirring constantly with fork, until it is melted completely and a deep golden caramel. Remove skillet from heat and add the corn syrup. Cook mixture, stirring, until it is smooth. Stir in the butter, stirring until it is melted.
In a bowl whisk together eggs and vanilla. Add the caramel mixture in a
slow stream, whisking. Whisk mixture until it is combined well. Divide mixture among shells, coating walnuts completely. Bake the tartlets on the baking sheets in the middle of a preheated 375ºF. oven 35 to 40 minutes,
or until pastry is pale golden. Transfer tartlets to racks and let them cool. (May be made 1 day in advance and kept at room temperature.) Serve tartlets with the whipped cream and grated chocolate. Serves 12.

Pate Brisee (Short crust Pastry)

Recipe:

2 1/2 cups (350 grams) all-purpose flour

1 teaspoon (4 grams) salt

1 tablespoon (14 grams) granulated white sugar

1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/4 to 1/2 cup (60 - 120 ml) ice water

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.

Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and allow the gluten in the flour to relax. At this point you can also freeze the dough for later use.

For each disk of pastry, on a lightly floured surface, roll out the pastry to fit into a 8 or 9 inch (20 to 23 cm) tart pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than your pan.

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto the top of your tart pan. Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.

To prebake the tart shell: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes or until the crust is dry and lightly browned. Remove weights and cool crust on wire rack. Proceed with desired recipe that calls for a pre-baked shell.

Makes two - 9 inch (23 cm) tart shells.

Kitchen Witch

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Fresh Fig Quick Bread
Makes 1 loaf

2 cups stemmed, peeled and chopped fresh figs
1/4 cup dry sherry
Butter for greasing pan
1 2/3 cups flour
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 eggs
1/2 cup canola oil
3/4 cup chopped roasted pecans

Soak chopped figs in sherry for 30 minutes. Generously butter a loaf pan. Preheat oven to 350 degrees.
In a large mixing bowl, whisk together flour, sugar, lemon zest, baking
soda, salt, cinnamon and nutmeg until thoroughly blended. Make a well
in the center.
In a separate bowl, beat the eggs with the oil; pour into the well of the dry ingredients and stir just until moistened. Stir in the fig and sherry mixture
and the pecans. Turn batter into buttered pan and bake for 70 to 80
minutes, or until toothpick inserted in center comes out clean. Cool in
pan for 10 minutes; then turn onto rack to cool completely.

Kitchen Witch

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Fig Streusel Tart
Makes 6 to 8 servings

Tart
1 large tart green apple, peeled and cut into 1/2-inch cubes
2 pounds fresh figs, stemmed and quartered
1/4 cup currants
2 teaspoons grated orange zest
1 1/2 teaspoons grated lemon zest
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 (9-inch) tart or pie shell

Combine all of the ingredients, except for the tart shell, in a heavy nonreactive saucepan. Cook over moderate heat, stirring gently to avoid scorching, until fruit is soft and the juices are bubbly and slightly thickened, about 10
minutes. Cool to room temperature. (Filling may be prepared to this point
and refrigerated for several days.)
Preheat oven to 350 degrees. Spread the cool filling into the tart shell.

Streusel Topping
1/2 cup all-purpose flour
1/4 cup cold unsalted butter, cut into 4 pieces
1/4 cup plus 2 tablespoons packed dark brown sugar
1/2 teaspoon ground cinnamon
Combine all ingredients in bowl of electric mixer. Beat on medium speed
until the mixture resembles coarse meal.
Sprinkle the streusel evenly over the filling in the tart shell, keeping the streusel about one-half inch from the rim. (It will expand as it bakes.)
Bake the tart until the filling is bubbly and the streusel is lightly golden, 40 to 50 minutes. Remove to a rack to cool. Serve warm or at room temperature.

Kitchen Witch

Kitchen Witch · #28 (**permalink**) December 8th, 2005, 07:59 PM

Banana Cream Trifle

Convenience ingredients make short work of this decadent, showstopping dessert.

1 package (4-serving size) vanilla instant pudding and pie filling mix
2 cups cold milk
1 package (16 ounces) frozen banana breakfast quick bread loaf, thawed and cut into 1-inch cubes (6 cups)
3 medium bananas, sliced
1 container (8 ounces) frozen whipped topping, thawed

1. Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk.
2. Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl; repeat.
3. Cover and refrigerate until serving but no longer than 24 hours. Store covered in refrigerator.

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Banana Cream Pie-in-a-Bowl

Love banana cream pie? Then you?ll love this bowl version; it?s easier than pie!
Cookie Crunch (See Below)
1 package (4-serving size) banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
Peanuts, if desired

1. Bake and cool Cookie Crunch. Make pudding mix in large bowl as directed on package, using 2 cups milk.
2. Layer half of the Cookie Crunch, pudding, bananas and whipped topping in 2-quart serving bowl; repeat layers. Cover and refrigerate at least 4 hours. Top with peanuts. Store covered in refrigerator.

Cookie Crunch

1 cup Gold Medal® all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter or margarine (firm)
1/2 cup peanuts

1. Heat oven to 400ºF. Mix flour and brown sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased square pan, 9x9x2 inches. Bake about 15 minutes or until light brown. Stir to break up. Cool completely, about 1 hour. (To cool quickly, place in larger pan in freezer.)

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Kitchen Witch · #29 (**permalink**) December 9th, 2005, 05:17 PM

Potato Latkes

Ingredients:

1 pound - Potatoes, peeled and grated
1 small - Onion, grated
2-1/2 Tbs. - Flour
1 - Egg
1/2 tsp. - Salt
1/8 tsp. - White pepper
1/4 cup - Olive oil

Directions:

In a small bowl, combine first 6 ingredients until blended. Heat oil in fry pan. Scoop a heaping tablespoon of latke batter into oil. Continually turn latke over until they are brown on both sides and potatoes are cooked. Remove latkes from pan and place on dish. Repeat with remaining latkes until all the batter is used. Top with sour cream.

Makes 14 latkes

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Jelly Doughnuts - Sufganiot

Ingredients:

2 1/2 cup - Flour
2 cupr - Hot milk
2 pkg. dry yeast
1/4 cup - Lukewarm milk
6 - Egg yolks
2/3 cup - Sugar
1 tsp. - Vanilla
Rind of 1 lemon or orange
1/2 cup - Butter
Jam - for filling
Oil - for frying
icing sugar (powdered sugar)

Directions:

Sift one cup of flour into the hot milk and beat until smooth, then allow to cool. Dissolve the yeast in the lukewarm milk, add to the flour mixture, and set aside for about half an hour. Mix the egg yolks and sugar with the vanilla and rind, and add to the dough. Add the remaining flour and the butter and knead. Allow to rise until double in bulk (about 45 minutes). Roll out on a floured board to a thickness of 1/2 inch, and cut into rounds. Put a teaspoon of jam in the center of one round, and cover it with another round. Press the edges together and allow to rise again in a warm place. Fry in hot oil, drain, and dust with icing sugar

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Cheese Latkes

Ingredients:

1/2 cup - Soft cream cheese; (4 oz.)
2 - Eggs; separated
1/2 cup - Flour
1 Tbs. - Sugar
1 cup - Cottage cheese
1/2 tsp. - Salt
Cinnamon to taste

Directions:

mix cream cheese with yolks. Add sugar and cottage cheese. Add flour, a little at a time, and mix well. Beat whites until stiff, and fold into cheese mixture. Heat oil in pan and drop by spoonfuls into oil. Fry until brown, turn once. Serve with sour cream or apple sauce. Makes 30. May be frozen

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Chanukah Cookies

Ingredients:

2 cups - Flour
1 cup - Margarine
1/2 cup - Powdered Sugar
1 tsp. - Vanilla
Colorful sprinkles

Directions:

Combine all ingredients in a bowl. Roll out the dough, and make Chanukah shapes with cookie cutters. Decorate with sprinkles. Bake on cookie sheet at 350F till light brown

Kitchen Witch

Kitchen Witch · #30 (**permalink**) December 13th, 2005, 06:19 PM

UPSIDE-DOWN CRANBERRY CAKE

Topping:
1/4 cup shortening, melted
1 cup sugar, divided
1/2 teaspoon vanilla extract
2 cups cranberries, rinsed and coarsely chopped

Cake:
1/4 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup sifted cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk

Preheat oven to 350ºF. Spray 8x8 baking pan with cooking spray.

For Topping, combine melted crisco, 2/3 cup sugar, and vanilla extract; spread mixture evenly into prepared pan. Top with chopped cranberries. Sprinkle remaining 1/3 cup sugar over cranberries.

For Cake, blend crisco, sugar, egg, and vanilla extract in a large mixing bowl.
Combine cake flour, baking powder, and salt; add to creamed mixture alternately with milk, mixing until blended after each addition. Pour batter evenly over cranberries.

Bake at 350ºF for 40 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes in pan. Invert onto a serving plate and remove pan.

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VELVET CUSTARD

Makes a 9-inch pie

4 eggs
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1-2/3 cup milk
1 teaspoon vanilla
Single pie crust

Beat eggs with rotary beater until thorougly blended. Add sugar, salt, nutmeg, milk and vanilla and stir until smooth. Pour into pastry-lined pie plate.

Bake at 425ºF for 15 minutes, reduce temperature to 350ºF and bake 30 minutes longer, or until a silver knife inserted into the filling about 1 inch from the edge of the pastry comes out clean.

Coconut Custard Extra Flavor and Texture
Stir in 1 cup chopped shredded coconut before pouring filling into pie plate.

Raspberry Custard Pretty as a Picture
Mash 1 cup fresh or frozen raspberries and stir in 1 to 2 tablespoons sugar. When custard is cool, spread the raspberry mixture over the surface of custard and serve with whipped cream.

Chocolate Frosted Custard Children Love It
Melt 1 square unsweetened chocolate and 2 tablespoons Crisco. Stir in 1/2 cup confectioners' sugar and 2 tablespoons cream. Spread the frosting over the custard pie just before serving.

Kitchen Witch

Kitchen Witch · #31 (**permalink**) December 16th, 2005, 07:13 PM

Jam Filled Pecan Snowballs

The dough for these buttery cookies is easy to make in the food processor. They are covered with a snowy dusting of powdered sugar and filled with your favorite jam or jelly.

Makes 34 cookies

* 2/3 cup pecan halves, lightly toasted and cooled
* 2 cups powdered sugar, divided into 1/2 cup and 1 1/2 cups
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces
* 1 1/2 teaspoons vanilla extract
* 2 cups flour
* 1/4 to 1/3 cup jam or jelly, such as strawberry jam

Directions for toasting the pecans:
Preheat oven to 400°.

Spread pecan halves on prepared cookie sheet. Bake for 5 minutes.
Shake pecans to ensure even toasting. Bake for 2 more minutes or until lightly browned. Let cool before adding to dough.

Directions for the cookies:
Preheat oven to 350°.

Place pecans, 1/2 cup powdered sugar and salt in bowl of food processor fitted with metal blade. Pulse machine on and off to break up nuts, then process until nuts are finely ground.

Add butter a few pieces at a time, pulsing on and off to incorporate, then process until mixture is smooth; pulse in vanilla. Add flour and pulse machine on and off until incorporated, scraping the dough down once or twice.

Process until the dough begins to form a ball. Remove dough from machine, form into a very flat disc, wrap in plastic wrap and refrigerate at least 2 hours or until firm enough to roll into balls. Dough may be refrigerated overnight. (You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding).

Line two rimmed jelly-roll pans with parchment paper. Roll dough between lightly floured palms into 1-inch balls and place on prepared cookie sheets 2-inches apart. Make an indentation with your thumb or finger in the center of each cookie to make a deep well going about three-quarters of the way down into the cookie. If cracks form, simply press any cracks together.

Bake for about 13 to 15 minutes or until light golden brown on the bottoms and around the edges. Place cookie sheets on cooling racks; sift remaining 1 1/2 cups powdered sugar over warm cookies. Immediately fill the indentations with jam or jelly of your choice and allow to cool completely. (Cookies may be stored at room temperature in an airtight container for up to 2 weeks; these are best stored in single layers separated by waxed or parchment paper).

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Giant Turtle Treasure Cookies

Not many people can resist the temptation of chocolate covered-caramel turtles sandwiched between tender sugar cookies.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup chopped pecans
20 NESTLÉ® TURTLES® Candies, cut in half, divided use

1. COMBINE flour, baking soda and salt in a small bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture; stir in nuts. Turn dough onto sheet of plastic wrap. Wrap tightly and refrigerate for 2 hours or until firm.
2. PREHEAT oven to 375°F.
3. DIVIDE refrigerated dough into 8 equal pieces. Return 6 pieces to refrigerator. Working with 2 pieces at a time, form each piece into a ball; place each on a separate sheet of plastic wrap. Using lightly floured hands, flatten balls into 6-inch circles. Lift one circle with wrap and invert onto ungreased baking sheet; peel off wrap. Arrange 10 Turtle halves on top of circle. Cover with second circle; peel off wrap. Press edges together gently to seal.
4. BAKE for 12 to 15 minutes or until golden brown. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely.
5. REPEAT with remaining refrigerated dough and remaining Turtle halves to make 3 more cookies. Cut each cookie into 8 wedges.

Makes 32 cookies

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Snowball Cookies I

2 cups all-purpose flour
2 cups finely chopped pecans
1/4 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
Powdered sugar

1. Heat oven to 325°F.
2. Combine all ingredients except powdered sugar in large mixer bowl. Beat at low speed, scraping bowl occasionally, until well mixed (2 to 3 minutes).
3. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1-inch apart onto ungreased cookie sheets.
4. Bake for 18 to 25 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.

Makes 3 dozen cookies

Kitchen Witch

Kitchen Witch · #32 (**permalink**) December 17th, 2005, 01:49 PM

FUDGY LIQUEUR CUPS
Makes 24 cups

3/4 c. flour
1/4 c. cocoa
1/3 c. butter, softened
1/3 c. sugar
1 pkg. (3 oz.) cream cheese, softened
1/4 c. butter
1/2 c. sugar
1/3 c. cocoa
1 egg
2 T. Grand Marnier, Cointreau, cherry liqueur or milk
1 t. vanilla
Chopped candied fruit - optional

Preheat oven to 325* F. Lightly grease 24 1 3/4-inch muffin cups; set aside.

For pastry: In small bowl, whisk flour and 1/4 c. cocoa; set aside.

In separate bowl, combine 1/3 c. butter, sugar and cream cheese; beat with mixer on medium speed until fluffy. Gradually add flour mixture, beating until combined. If necessary, cover and chill dough about 30 minutes or until easy to handle.

Divide dough into 24 balls. Place each ball in a prepared muffin cup; pressing evenly against the bottoms and sides of cups.

For filing: In small saucepan, melt 1/4 c. butter over low heat. Remove from heat. Stir in 1/2 c. sugar, 1/3 c. cocoa, egg, Grand Marnier and vanilla. Spoon about 1 T. into each cup.

Bake 18 minutes or until filling is set. Cool in muffin cups on wire racks for 10 minutes. If desired, decorate with candied fruit.

Kitchen Witch · #33 (**permalink**) December 18th, 2005, 02:34 PM

FUDGY HANUKKAH GELT

Makes 63 (1 1/2-inch) rounds

1 lb. semisweet chocolate, coarsely chopped
1 box (1 lb.) confectioners sugar
1/2 c. cocoa
6 T. (3/4 stick) butter or margarine
5 T. milk
1 t. vanilla extract
1/4 t. salt

Coat baking sheet with non stick cooking spray. In top of double boiler, combine all ingredients. Over simmering water, stir until chocolate is melted and mixture is smooth, about 10 minutes.

Spread chocolate mixture onto prepared baking sheet, about 1/3-inch thick. Let stand 5 minutes. Using a 1 1/2-inch round Hannukah cookie cutter, cut out "gelt". Place on wax paper lined baking sheet. Refrigerate at least 15 minutes or until serving time.

Kitchen Witch · #34 (**permalink**) December 19th, 2005, 03:04 PM

JELLY CHRISTMAS EYES

1/2 cup margarine
1/3 cup sugar
1 egg
juice of 1 lemon
1/4 tsp grated lemon rind
1 1/3 cup all-purpose flour
1/2 cup ground almonds or walnuts
raspberry or strawberry jelly
sugar

Cream margarine and sugar in mixing bowl. Add egg, lemon juice and
lemon rind. Mix until smooth. Add flour and nuts. Wrap in plastic
wrap and flatten. Refrigerate dough 30 minutes.

Heat oven to 350 degrees. Roll out dough on lightly floured surface
to 1/8-inch thickness. Use a round 2-inch cookie cutter to cut out
circles from dough. Cut out an inner circle with a smaller round
cookie cutter from half of the circles to make a "cookie ring."

Bake circles and rings until light golden, 10 to 12 minutes.

Transfer to wire rack to cool. Spread a small amount of jelly on
each whole circle. Press a cookie ring on top of it. Shake the
cookies one at a time in a bowl of sugar to coat well. Store in a
covered dish.

Note: Confectioners' sugar can be used to coat the cookies in place
of granulated.

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Buttery Almond Balls

1 cup butter, unsalted, room temperature
1/2 cup sugar
2 eggs, separated
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 tablespoons milk
1 cup sliced almonds
12 to 15 candied red and green cherries, halved

Preheat oven to 350 degrees.

Cream the butter then beat sugar in gradually. Add the egg yolks
and extracts and beat until fluffy. Stir in about half the flour;
add the milk then beat well. Stir in the remaining flour and knead
just until blended in. Shape into small balls, roll in lightly
beaten egg whites, then in the almonds. Place on greased baking
sheets and press a half cherry into the center of each ball. Bake
for about 20 minutes, until lightly browned on bottoms. Cool on
rack.

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Soft Christmas Cookie
Ausstecherle

2 c (1 lb, 4 sticks) butter
2 c (1 lb.) sugar
7 large egg yolks
1 egg white
1/2 c. sour cream
8 c cake flour
1/2 tsp. baking powder

Do not double this recipe.

Cream the butter until very light. Add sugar; cream butter and
sugar until combined. Add egg yolks and sour cream and beat until
combined.

Slowly add flour and baking powder . Mix on low speed until dough
is uniform. Refrigerate until cold (about one or two hours).

Preheat oven to 325 degrees. Roll out some dough to about 3/8 of
an inch thick. Refrigerate remaining dough. Cut cookies and place
on ungreased cookie sheet. Brush with egg white or beaten whole
egg. Bake 15 minutes until golden; watch carefully!

Notes: If you use jumbo eggs or are baking in a hot, humid kitchen,
reduce yolks to 6.

A stand mixer works best. Most hand mixers don't have the power to
work with this much cookie dough. If using a hand mixer, add the
last bit of flour by hand.

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Holiday Fruit and Nut Banana Bread

1 3/4 cups flour
2/3 cups sugar
3 tsp. baking powder
1/2 tsp salt
1/4 tsp. baking soda
1/3 cup margarine
1 cup mashed very ripe banana (2 or 3)
2 eggs
1/2 cup chopped walnuts or almonds
1/4 cup candied chopped citron
1/4 cup candied chopped orange peel
1/4 cup candied chopped pineapple
1/4 cup candied chopped red cherries
1/4 cup raisins

Sift all the dry ingredients together in a large bowl including
the sugar. Cut in margarine with a pastry blender to a coarse crumb
consistency. Beat in the banana and eggs with low speed of mixer
for a few minutes. Stir in all the othe r ingredients by hand.
Place mixture into a well greased and floured 9 x 5 x 3 inch loaf
pan. Bake in a 350F oven for 60 to 70 minutes or until tested done
in center with toothpick. Cool in pan on rack for 10 minutes. Then
remove to cool completely. When cool, wrap well and let mellow
overnight before slicing.

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Holiday Bavarian Pie

1 baked 9 inch pie shell
3 egg whites
1 package unflavored gelatin
1/4 cup sugar
1/4 cup sugar
1/2 cup heavy cream, whipped
1/8 teaspoon salt
1 teaspoon nutmeg
3 egg yolks
1/2 cup heavy cream, whipped
1 1/4 cups milk
shaved chocolate
2 tablespoons rum

Day before or early in the day: In small bowl, combine gelatin ,
1/4 cup sugar, salt. In double boiler top, beat egg yolks. Stir in
milk, then gelatin mixture. Cook over hot, not boiling water,
stirring until custard coats spoon. Stir in rum. Refrigerate,
stirring occasionally, until mixture mounds when dropped from spoon.
Beat until just smooth. In medium bowl, beat egg whites until
fairly stiff, gradually add 1/4 cup sugar, beating until stiff.
Fold in custard and 1/2 cup heavy cream. Turn into pie shell,
sprinkle with nutmeg. Refrigerate until set. Just before serving:
Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate,
or drizzle grenadine syrup over cream.

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Holiday Chocolate Butter Cookies

1/2 cup sugar
1/4 cup butter, softened
1 egg yolk
1 tsp. almond extract
1 1/2 cups all-purpose flour
1/8 cup unsweetened cocoa

Heat oven to 375. In large bowl combine all ingredients except
flour and cocoa. Beat at medium speed until light and fluffy (2-3
minutes). Gradually add flour and cocoa until well mixed (2 - 3
min.). Shape rounded tsp. as desired (1" balls, 2"-3" logs, balls
flattened, balls with indentations, etc.) or use cookie press.
Place 1" apart on cookie sheets. Bake for 7-9 minutes or until set.
Cool. Decorate with melted chocolate chips, melted almond bark,
nuts, colored sugars, candied fruit, candies, maraschino cherries,
etc. Yield: 3 dozen.

Kitchen Witch

Kitchen Witch · #35 (**permalink**) December 19th, 2005, 03:16 PM

Christmas Cookies

3/4 cup sugar
1 stick butter or margarine
1 egg
1/2 tsp vanilla
1 3/4 cup sifted self-rising flour
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup buttermilk
1 cup chopped, pitted dates
1 cup chopped candied cherries
1 cup flaked coconut
1 cup chopped pecans

Heat oven to 350. Cream together sugar and butter. Add egg and
vanilla. Beat until light and fluffy. Add flour, spices and
buttermilk; mix thoroughly. Stir in fruit and pecans. Drop by
teaspoonfuls onto greased cookie sheet. Bake for 12 to 15 minutes.
Makes 5 to 6 dozen cookies.

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Christmas Cut-Outs

1 cup shortening
2 cup sugar
2 eggs
4 tsp. baking powder
1 tsp. salt
1 cup milk
2 tsp. vanilla
5 to 6 cups flour

Cream shortening and sugar together. Add the rest of the ingredients
one at a time in order of appearance on the list, mixing each
thoroughly. Chill at least 1 hour. Roll out to 1/4 inch thickness
and cut into desired shapes. Bake on greased cookie sheet 10 to
12 minutes in a 350 F oven. Should not be lightly browned, but
cooked through.

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CHRISTMAS ROCKS

3 cups all-purpose flour
1 Tbsp unsweetened cocoa
3/4 tsp baking soda
1 tsp cinnamon
1 tsp mace
1 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp allspice
1/4 lb candied pineapple
1/4 lb citron
1/4 lb candied orange peel
1/4 lb pitted dates
1/4 lb figs
1/4 cup dried or candied cherries
1 lb chopped pecans
1 cup raisins
1/2 cup dried currants
1 cup unsalted butter, softened
1 1/2 cup sugar
3 eggs
1 Tbsp cold, strong coffee

Heat oven to 350 degrees. Have ready ungreased or parchment-lined
baking sheet(s).

Sift together the flour, cocoa, baking soda and spices. Cut candied
fruits, dates and figs into small pieces and toss with a small
amount of the flour mixture. Combine in a large bowl with the
pecans, raisins and currants. Set aside.

Beat butter and sugar in large bowl of electric mixer on high speed
until light, about 2 minutes. Add the eggs, one at a time, mixing
well after each addition. Mix in the coffee. Stop the mixer and
add the flour mixture. Mix on low speed just until combined.
Using a wooden spoon, fold in the fruit and nut mixture to coat
all the pieces.

p batter onto baking sheet in walnut-size mounds leaving about 2
inches between each cookie. Bake until set and tops are lightly
browned, 14 to 16 minutes. Transfer to a wire rack to cool. Store
in an airtight container with a small wedge of apple to keep them
soft. The cookies may be glazed or sprinkled with confectioners'
sugar, if desired

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Eggnog Bavarian

2 Tbsp unflavored gelatin
4 cups eggnog
1 cup marshmallow cream
2 tsp. vanilla
1/4 tsp almond extract
1/2 cup heavy cream, whipped
Topping:
2 cups of canned cherry pie filling
2 Tbsp fresh lemon juice

Dissolve the gelatin in 2 cups of eggnog over low heat, stirring
constantly. Stir in marshmallow cream to dissolve. Add remaining
eggnog, flavor extract and blend well. Chill mixture 1 hour. Whip
cream and fold into chilled mixture. Pou r mixture into a mold
and chill until firm. Carefully unmold onto serving platter. Serve
with cherry topping. For topping mix pie filling with the fresh
lemon juice to thin a bit. Yield 8.

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Holiday Eggnog Bread

3 cups flour
1 Tbsp baking powder
1 tsp. salt
1/4 cup butter melted
3/4 cup chopped walnuts
1 egg
3/4 cup sugar
1/2 tsp nutmeg
1 1/2 cups eggnog
3/4 cup chopped candied fruit or cherries

Sift dry ingredients together including sugar. Combine eggnog,
melted butter and egg. Stir into dry ingredients just to blend.
Blend in nuts and fruits. Place mixture into a greased and floured
9 inch loaf pan. Bake in a preheated 350F oven about 60 to 70
minutes or tested done. Remove from pan and cool completely before
slicing.

Kitchen Witch

Kitchen Witch · #36 (**permalink**) December 19th, 2005, 03:27 PM

Eggnog Cookies

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups sugar
3/4 cup softened butter
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 tablespoon ground nutmeg

Heat oven to 300 degrees F. Combine flour, baking powder, cinnamon,
and nutmeg. Mix well with wire whisk and set aside. Cream sugar
and butter until mixture forms a grainy paste. Add eggnog, vanilla
and egg yolks and beat at med. speed until smooth. Add flour mixture
and beat at low speed until combined -- do not over mix. Drop by
rounded teaspoonfuls 1 inch apart onto ungreased baking sheets.
Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until
bottoms turn light brown -- transfer to cool, flat surface immediately.

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Classic Cooked Egg Nog

6 eggs
1/4 cup sugar
1/4 teaspoon salt, optional
1 quart milk, divided
1 teaspoon vanilla
Garnishes or stir-ins, optional

In a large saucepan, beat together eggs, sugar and salt, if desired.
Stir in 2 cups of the milk. Cook over low heat, stirring constantly,
until mixture is thick enough to coat a metal spoon and reaches
160 degrees F. Remove from heat. Stir in remaining 2 cups milk and
vanilla. Cover and refrigerate until thoroughly chilled, several
hours or overnight. Just before serving, pour into a bowl or pitcher.
Garnish or add stir-ins, if desired. Serve immdiately.

Note: for
faster preparation, heat milk until very warm before stirring milk
into eggs and sugar.

Garnishes and Stir-Ins (Choose 1 or several):

Chocolate curls
Cinnamon sticks
Extracts of flavorings
Flavored brandy or liqueur
Fruit juice or nectar
Ground nutmeg
Maraschino cherries
Orange slices
Peppermint sticks or candy canes
Plain brandy, rum or whisky
Sherbet or ice cream
Whipping cream, whipped

Kitchen Witch

Kitchen Witch · #37 (**permalink**) December 19th, 2005, 03:47 PM

Miniature Yule Logs
Serves: 24

125g / 4oz butter
2 tablespoons golden syrup
1 tablespoon milk
150g / 5oz pack Deluxe milk or plain chocolate, melted
250g / 8oz digestive biscuits, crushed
50g / 2oz Californian seedless raisins, halved
50g / 2oz French glace cherries, diced
40g / 1 1/2 oz hazelnuts, roughly chopped

50g / 2oz butter
125g / 4oz icing sugar, sifted
1 tablespoon cocoa powder, sifted
2 teaspoons hot water
small hand shaped holly leaves and berries to decorate (or use a small holly
shaped cutter) made from coloured fondant icing
icing sugar to dust

Place the butter, golden syrup and milk in a large mixing bowl and
set over a saucepan of simmering water. Stir until the butter has
melted. Remove the bowl from the heat and stir in the melted
chocolate and crushed biscuits mixing well. Stir in the raisins,
cherries and nuts and mix well to combine. Cover and chill in the
refrigerator until the mixture is firm.

Shape tablespoons of the mixture into small log shapes. With some
of the shapes add on a small round of mixture to the side, to form
a branch effect. Repeat this process until all the mixture has
been used. Cover and chill while the buttercream is made.

To make the buttercream beat the butter until it is soft and smooth.
Gradually beat in the icing sugar with the cocoa powder and water.
Mix until creamy and light in texture.

Spread the buttercream evenly over the mini yule logs to completely
cover, shape and mark lines with a fork. Place on the fondant
icing, holly leaves and berries, dust lightly with icing sugar and
place into petit four cases to serve.

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Holiday Mint Pie

1 cup mint flavored, chocolate sandwich cookies
3 Tbsp hot water
6oz graham cracker pie crust (or a chocolate one)
3 oz pkg cream cheese
1/3 cup sugar
2 Tbsp. milk
1/4 tsp peppermint extract
8oz container Cool Whip-thawed
6-10 drops green food coloring

Mix cookies and hot water. Spoon into crust and gently spread to
cover bottom. Beat cream cheese until smooth, gradually beat in
sugar, milk, and extract. Fold in whipped topping. (The recipe
says to split the mixture at this point and put food coloring in
one. Too much work--I made the whole thing pale green) Add food
coloring. Put dollops of mixture (some white, some green if you're
going that route) into crust. Smooth top with spatula.

Just before serving, make berries (cinnamon candies) and holly
leaves (spearmint jelly candies) and decorate top. Very festive
and good.

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Nesselrode Pie

3 egg whites
1/4 cup granulated sugar
3/4 cup coarsely chopped blanched almonds, toasted
1/3 cup maraschino cherries, cut in fourths
2 tablespoons maraschino-cherry syrup
1 teaspoon vanilla
1/3 cup sifted confectioners' sugar
1 1/2 cups heavy cream, whipped

1 Vanilla-wafer Crust

Beat the egg whites till foamy, add the granulated sugar gradually
and beat till stiff. Fold in the almonds cherries, cherry syrup,
and vanilla. Fold confectioners' sugar into whipped cream; fold
into the first mixture. Pour into vanilla-wafer crust and freeze
firm. Garnish top with cherry poinsettias and gumdrop holly leaves.

Vanilla-wafer Crust: Combine 1 1/4 cups fine vanilla-wafer crumbs
and 1/3 cup melted butter or margarine. Press into buttered 9-inch
pie plate; chill till firm, about 45 minutes.

Cherry poinsettias: The stem mark of maraschino cherry will be the
center of flower. Holding cherry at stem end, use sharp scissors
to snip it in sixths >from opposite end not quite through. Spread
"petals" out around stem mark.

Gumdrop holly leaves: With rolling pin, roll green gumdrops to 1/8
inch on a little sugar between sheets of waxed paper. Snip out
holly-leaf shapes.

Kitchen Witch

Kitchen Witch · #38 (**permalink**) December 19th, 2005, 03:53 PM

Nutmeg Logs

2 1/2 cups all-purpose flour
1 tsp. nutmeg
1/4 tsp. salt
1 cup unsalted butter, softened
3/4 cup sugar
1 egg
2 tsp. vanilla

Sift together flour, nutmeg and salt. Cream together the butter
and sugar until light and fluffy. Beat in egg and vanilla. Gradually
stir flour mixture into butter mixture, stirring well after each
addition, until all flour is incorporated.

On a lightly floured surface, form pieces of dough into long 1/2-inch
thick ropes. Cut ropes into 3-in pieces; place 1 inch apart on
ungreased baking sheets. Bake at 350F for 12 to 15 minutes or until
logs are lightly browned on bottom. Let cool completely before
frosting.

Frosting

1 1/4 cups icing sugar
2 Tb. unsalted butter, softened
2-3 Tb. dark rum
extra nutmeg

Cream together icing sugar and butter until smooth. Stir in enough
rum to give a smooth spreading consistency. Spread cooled logs with
frosting. Drag tines of fork through frosting to resemble tree
bark and sprinkle with a little nutmeg. Makes about 40.

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Olive Christmas Wreaths
24 pieces.

8 oz bar cream cheese
12 queen sized stuffed green olives
chopped pecans

Cut the block of cream cheese into 12 pieces. Drain and pat dry 12
olives. Press the cream cheese into the palm of your hand and encase
the olives, one at a time. Roll in the chopped nuts. Place in fridge
until just before ready to serve. Cut olive pieces in half and
place on a decorative plate.

Kitchen Witch

Kitchen Witch · #39 (**permalink**) December 19th, 2005, 04:17 PM

Peppermint Candy Crisps

1/4 cup soft butter or margarine
1/2 cup honey
2 ounces semi-sweet chocolate chips, melted
1 egg
1 tablespoon milk
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup peppermint stick candy, crushed

In mixing bowl, cream butter and honey until fluffy. Add melted
chocolate. Mix well.

Blend in egg and milk. Sift together flour, baking powder, soda
and salt. Add to creamed mixture and mix well. Chill dough at least
30 minutes. Drop by teaspoonfuls onto a greased cookie sheet about
2 inches apart. Press each cookie with bottom of glass coated with
flour to flatten. Sprinkle each cookie with crushed peppermint
stick candy. Bake at 350 degrees F 8 to 10 minutes until done.
Cool slightly before removing from cookie sheet. Cool on rack.

Microwave:

Follow recipe directions. Drop by teaspoonfuls onto waxed paper or
microwave baking sheet. Cook on HIGH: 6 cookies - cook for 1 minute,
15 seconds. 12 cookies - cook for 2 to 2-1/2 minutes. Cool cookies
slightly before removing.

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Peppermint Snowballs

1 cup butter or margarine, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour

2 tablespoons cream cheese, softened
1 tablespoon milk
1/2 cup confectioners' sugar
2 tablespoons finely crushed peppermint candy or candy canes
1 drop red food coloring

1/4 cup confectioners' sugar
6 tablespoons finely crushed peppermint candy or candy canes

In a mixing bowl, cream butter and sugar; add vanilla. Stir in
flour; knead until well mixed. Reserve 1/2 cup of dough; shape
remaining dough into 1-inch balls.

For filling, combine cream cheese and milk in a small bowl. Stir
in sugar, candy and food coloring; mix well. Make a deep well in
the center of each ball; fill with 1/4 teaspoon filling. Use
reserved dough to cover filling. Reshape if necessary into smooth
balls. Place on ungreased baking sheets. Bake at 350 degrees F.
for 12-14 minutes.

Combine topping ingredients; roll cookies in mixture while still
warm. Cool on wire racks. Yield: 4 dozen

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Christmas Prusurate

2 lbs. self rising flour
2 cups sugar
3 eggs
1 1/2 cups milk
1 cup pecans
1 lemon, rind and juice
powdered sugar
1 cup raisins
2 jiggers whiskey
1 tsp. baking powder
oil (for frying)
2 oranges, rind and juice
2 apples, peeled and chopped
powdered sugar

Mix flour and baking powder together. Beat eggs, sugar and milk
together. Add flour mixture to egg mixture. Add rinds and juices.
Fold in apples, raisins and pecans. Heat oil in fry daddy or deep
fryer. Drop batter by Tablespoonfuls into hot oil. Fry until golden
brown. Drain on paper towels until cooled. Sprinkle with powdered
sugar or make a glaze of powered sugar and milk and drizzle over
cooled balls.

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Rommegrot
Norwegian Christmas Pudding
Serves 8-10

2 pints sour cream
11-12 tablespoons flour
2-3 cups hot milk
1/2 tsp. salt or to taste
1 tsp. sugar or to taste

melted butter
sugar
ground cinnamon

Place the sour cream in a heavy-bottomed saucepan and bring to a
simmer over medium heat, stirring constantly. Turn down heat and
allow to barely simmer for 1 hour, uncovered, to reduce slightly.
It must not boil. Use a heat diffuser for this process.

Using a flour sifter or strainer, slowly add enough flour to thicken
the cream. I use about 11-12 Tbsp. for a very thick pudding.
Using a wire whisk, whip in the flour 1 Tbsp. at a time. The cream
will thicken and start to pull away from the sides of the pan. If
the sour cream is very rich, the butter will now begin to form and
rise tot he top. Remove this with a spoon and set it aside. Stir
in enough hot milk to obtain a porridge-like consistency. Add
sugar and salt to taste. Serve in bowls with melted butter, sugar,
and cinnamon on top.

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Santa Claus Cake
(Scandinavian cherry cake )

5/8 cup shortening
1 1/2 cup sugar
3 cups flour
3 3/4 tsp. baking powder
1/4 cup chopped nuts
1 11/4 tsp almond extract
1/2 cup maraschino cherries, quartered
1/2 tsp salt
1/3 cup maraschino cherry juice plus 2/3 cup milk
5 egg whites beaten

Stir shortening in bowl to soften. Sift all dry ingredients together
3 times and combine to shortening. Add extract and beat for 2
minutes Mix in cherries and nuts and fold in beaten whites last.
Grease and flour a Santa Claus cake mold or pan. Pour in batter
and bake 370F for one hour or tested done. Cool in pan 15 minutes
and remove to platter. When cool, decorate as desired. Note: this
can also be baked in any other suitable pan to hold the batter.

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Dutch Santa Claus Cookies (St. Nikolaas Koekjes) Holland

1 cup soft butter
1 cup shortening
2 cups sugar
4 cups sifted flour
4 teaspoons powdered cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon powdered cloves
1/2 teaspoon baking soda
1/2 cup dairy sour cream
1/2 cup chopped nuts

Cream butter and shortening with sugar until light and fluffy. Sift
flour and spices together. Dissolve baking soda in sour cream. Add
flour to creamed mixture alternately with sour cream . Add nuts.
Knead. Shape into roll about 2 1/2 inches in diameter. Chill for
8 hours. Slice thin. Bake at 375 degF. for 10-15 minutes.

makes 4 dozen cookies.

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Christmas Shortbread Bars
Makes 4 dozen bars.

1 pkg shortbread mix
1 can sweetened condensed milk
1 1/2 cups flaked coconut
1 cup chopped red and green candied cherries
1/2 cup chopped pecans
1/4 cup raisins

Press shortbread mix crumbles directly into 13 x 9 cake pan. Bake
at 350 for 12-15 minutes (180 C). Combine remaining ingredients.
Spread evenly over shortbread crust. Bake 25-30 minutes longer.
Cool and cut into bars.

Note: Cherries can be replaced with mixed candied fruit if deisred.
Use your favourite nuts too. Almonds, hazelnuts and walnuts are
also good.

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CHRISTMAS SNOW PUNCH

1 can (46 ounces) Hi-C Hula Punch, thoroughly chilled
2 pints vanilla ice cream, softened
2 cups Sprite, chilled

In punch bowl, combine Hi-C Hula Punch, Sprite and ice cream. Stir
until well blended and chill. Makes 32 servings.

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STUFFED STOCKINGS

1 3/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening
1/2 c butter or margerine
2/3 c sugar
1 egg
1 tsp. vanilla
food coloring (3 colors)
1/2 c semisweet chocolate pieces
1/2 c chopped nuts
Fleecy icing

Stir together flour, baking powder and salt.

In a large mixer bowl beat shortening and butter or margerine till
softened. Add sugar and beat till fluffy. Add egg and vanilla
and beat well. Add flour mixture and beat till well mixed. Divide
dough into thirds. Tint each with 6 to 8 drops of food coloring
(or enough for desired coloring). Cover and chill about 1 hour or
until easy to handle.

On a slightly floured surface roll each third into a 9x6 inch
rectangle. Cut each into nine 3x2-inch rectangles. Sprinkle about
1/2 tsp. each of the chocolate pieces and nuts lengthwise down the
center of the rectangle. Bring long sides together pinching to
seal. Pinch ends to seal. Form into a stocking shape.

Place seam side down on an ungreased cookie sheet. Bake in a 325
oven for 15 to 20 mins. or till done. Remove and cool. Spread
with fleecy icing to make cuff, heel, and toe. Makes approximately
27

Fleecy icing: Combine 1/2 c. sifted powdered sugar, 1 tsp. softened
butter and enough milk (about 2 tsps.) to make spreadable.

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Sugarplums

Sugarplums are candies made from dried fruits, honey, and spices,
rolled into balls, then rolled in sugar. A plum is an old
fashioned word for dried fruit - as in the traditional Christmas
dessert plum pudding.

1/4 c honey
2 tsp grated orange peel
1 1/2 tsp cinnamon
1/2 tsp allspice
1/2 sp nutmeg

2 c finely chopped toasted almonds
1 c finely chopped dried apricots
1 c finely chopped dates

Mix well honey, orange peel, cinamon, allspice and nutmeg. Stir
in almonds, apricots and dates.

Roll into tablespoon size balls, roll in sugar or powdered sugar
to coat. Store airtight.

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Wassail

1 gallon apple cider
8 cinnamon sticks
1 lemon and 1 orange, washed and sliced
1 T whole cloves
1 T allspice
1 gallon white wine
2 c rum

Simmer the nonalcoholic ingredients together for 1-2 hours, then
add the wine and rum about 10 minutes before serving (hot).

I tested this recipe by dividing all the above quantities by 5, to
approximately scale to a 750ml bottle of white wine. The scaled-down
recipe I used fit well in my crock pot.

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Holiday Whiskey Cake

2 cups raisins
2 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom or cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups firmly packed light brown sugar
3/4 cup butter or margarine, at room temperature
4 large egg whites
1 large egg
1/2 cup bourbon, Scotch whiskey, or apple cider

Lightly grease a 9-inch x 9-inch x 2-inch baking pan. To keep cake
from overbrowning, line pan with parchment paper; lightly grease
paper. In a medium bowl, pour enough boiling water over the raisins
to cover. Let stand for 30 minutes, or until water cools to room
temperature; drain well. In a medium bowl, toss drained raisins
and walnuts with 1/2 cup of the flour. Preheat the oven to 325 F.
In another medium bowl, stir together the remaining 2 cups flour,
cardamom, baking powder, baking soda, and salt. In a large bowl,
with an electric mixer on medium, cream the brown sugar and butter
until light and fluffy, scraping side of bowl often. Add the egg
whites and beat well. Add the egg and beat well. Using a wooden
spoon, stir in one-third of the flour mixture, then half of the
bourbon. Repeat, then stir in the remaining flour mixture. Fold in
the raisin mixture.

Spread batter evenly into prepared pan; smooth the surface. Bake
about 55 minutes, or until a toothpick inserted in the center comes
out clean. Place the pan upright on a wire rack for 20 minutes.
Using a narrow metal spatula, loosen sides of cake from the pan,
then invert the cake onto the rack. Cool completely. Remove the
paper.

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Scandinavian Bishop's Pepper Cookies (Rovastinpipparkakut)

1 large egg
1 cup granulated sugar
1/2 cup dark corn syrup
1 cup (2 sticks) melted butter
1/4 cup finely chopped almonds
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cardamom
1 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon salt

In a large bowl, beat the egg; add the sugar and syrup, mixing
well.

Add the butter and almonds and beat until well mixed. Sift the
flour with the soda and spices and add to the creamed mixture,
mixing until a stiff dough is formed. Chill at least 1 hour. Preheat
the oven to 375 degrees. Cover cookie sheets with parchment or
baking paper. Roll out to about 1/4 inch thickness. Cut into cookie
shapes and place on prepared baking sheets. Bake for 7 to 10
minutes or until the cookies feel firm when touched. Makes 3 to 4
dozen, depending on the size of the cookie cutters used.

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Berner Haselnussleckerli
Swiss Hazelnut Christmas Cookies
Yield: 4 Servings

12 oz hazelnuts, roasted, skins removed, and finely ground
12 oz blanched almonds, finely ground
1 lb sugar
3 1/2 oz mixed peel, finely minced
1 ts cinnamon
grated rind of one lemon
2 tb apricot jam
4 egg whites, lightly beaten

Recommended equipment: carved wooden molds, or, if unavailable,
decorative cookie cutters

Combine the ground hazelnuts and almonds with the other ingredients
in a mixing bowl. Mix together well. The dough will be very moist
and soft but should gold together. Wrap in plastic cling film /
Saran wrap and leave at room temperature overnight.

The next day, roll out the dough 3/8 inch thick on a board sprinkled
lightly with granulated sugar. Dust a decorative wooden mold and
the sough lightly with icing sugar / confectioner's sugar. Press
the mold repeatedly into the dough. Brush off the excess sugar.
Separate the cookies with a sharp knife. If using cookie cutters,
cut out decorative shapes as desired. Place on a buttered and
floured baking sheet. Allow to dry at room temperature for several
hours.

Preheat the oven to 300 F / 160 C. Bake, one sheet at a time, in
the middle of the oven for 20-30 minutes or until golden and
relatively dry. Loosen the cookies from the baking sheet with a
metal spatula as soon as you have taken them out of the oven.
Allow to cool on the baking sheet for several minutes before removing
them to a wire rack. When cool, store in airtight tins.

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Gingerbread Yule Log

3 eggs, separated
1/2 cup molasses
1 tablespoon butter or margarine, melted
1/4 cup sugar
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

1 1/2 cups whipping cream
1/3 cup confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves

In a mixing bowl, beat yolks on high until thickened, about 3
minutes. Beat in molasses and butter. In another bowl, beat whites
until foamy; gradually add sugar, beating until soft peaks form.
Fold into yolk mixture. Combine dry ingredients; gently fold into
egg mixture until well mixed. Line a greased 15x1Ox1 in. baking
pan with waxed paper; grease and flour paper. Spread batter into
pan. Bake at 375F for 9-12 minutes or until cake springs back when
lightly touched. Turn onto a linen towel dusted with confectioners'
sugar. Peel off paper and roll cake up in towel, starting with
short end. Cool on a wire rack

Meanwhile, beat the cream, sugar, cinnamon, vanilla and cloves in
a mixing bowl until soft peaks form. Unroll cake; spread with half
the filling. Roll up. Spread remaining filling over cake. Sprinkle
with cinnamon if desired. Yield: 10 servings.

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Peanut Butter Balls

1/2 cup butter
1/2 cup peanut butter
2 1/2 cups graham cracker crumbs
2 cups coconut
2 cups powdered sugar
1 teaspoon vanilla
1 cup nuts

Mix until creamy, make into small balls & refrigerate one hour.

1/3 cup chocolate chips
1/3 cup butterscotch chips
3 tablespoons paraffin

Melt until smooth. Dip balls into chocolate mix and place on waxed paper and cool.

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Kitchen Witch · #40 (**permalink**) October 30th, 2006, 05:47 PM

HOLIDAY CHEESEBALLS

8 oz extra sharp cheddar cheese
8 oz medium cheddar cheese
8 oz mild cheddar cheese
8 oz cream cheese
2 cups chopped pecans
1 med sweet onion chopped very fine
2 stalks celery chopped very fine

Grate blocks of cheese. mix all cheeses together in large mixing bowl along with celery, onion and 1/2 cup pecans. Mix well and form 4 large or 6 medium sized balls. Roll in remaining pecans and wrap in cellophane wrap and refrigerate.