EVEN MORE RECIPES.....

[judyb57]

Christmas Gum Drop Cookies

1 cup sugar
1/2 cup packed brown sugar
1 cup shortening
2 eggs
1 teaspoon vanilla
2-1/3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped walnuts
1 cup red and green gumdrops, cut up


Cream sugars, shortening, eggs and vanilla. Add dry ingredients and stir
well. Stir in nuts and gumdrops (dip scissors blades in flour to make
cutting easier.) Drop by teaspoonfuls onto ungreased cookie sheet. Bake
at 350F. for 15 minutes.

 

[judyb57]

Christmas Fruit Cookies

1/3 pt. molasses
1 lb. brown sugar
1/4 lb. lard
1/2 pt. buttermilk
1/2 c. chopped walnuts
1/2 lb. mixed fruit, ground
1/2 c. raisins, ground
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. soda
1/2 tsp. salt
1-1/2 lbs. sifted flour

Mix all of the ingredients together. This is a very stiff dough. Put in
refrigerator overnight. Roll, cut in shapes and bake at 350 degrees for
10 minutes. While warm, frost with powdered sugar and milk frosting.
Sprinkle with colored sugar.

 

[judyb57]

Christmas Crescent Cookie

1/2 lb. butter (2 sticks)
2 c. flour
2 c. chopped pecans
5 tbsp. sugar
2 tsp. vanilla
1 tbsp. water
1/2 tsp. salt

Cream butter and sugar; add vanilla and water. Sift flour and salt, stir
into mixture. Add pecans and mix well. Shape into size of walnut and
shape into crescent. Bake slowly at 325 degrees about 20 minutes. While
warm, roll into powdered sugar.

 

[judyb57]

Grandma's Favorite Butter Cookies

1 1/2 sticks of butter (room temperature)
1 1/2 cups of flour
1 egg
1 teaspoon pure vanilla extract
1 cup light brown sugar, packed
3/4 teaspoon baking soda
Pinch of salt

Whisk together baking soda with flour and salt.
In a separate bowl, beat egg and sugar until light.
Add butter and vanilla to egg and sugar.
Combine with flour mixture. (You may also add 1/2 cup of coarse
chopped roasted walnuts.)
Divide dough into two parts and roll in wax paper.
Keep in freezer overnight.
Slice and bake 10-12 minutes at 350° F.

Yields: 4 dozen

 

[judyb57]

Nestle's Quik Fudge

1/4 c. cocoa
1/4 c. Nestle's Quik
1 box powdered sugar
1 stick butter
1 tsp. vanilla
1 c. chopped nuts
1/4 to 1/2 c. milk

Melt butter in double boiler. Mix chocolates and sugar and gradually add
to the butter. Add milk and vanilla mixture. Add nuts and spread in
greased 8x8 inch pan.

 

[judyb57]

CHERRY MASH CANDY BARS

2 boxes cream cherry frosting mix, dry
1 stick butter, softened
1 can Eagle Brand milk
2 lbs. powdered sugar
1 (16 oz.) jar maraschino cherries, drain & chop
2 tsp. vanilla

CHOCOLATE COATING:
2 lbs. chocolate
1/2 - 1 lb. chopped peanuts (finely)

Mix butter, Eagle Brand milk, and vanilla together; stir in frosting and
powdered sugar, then cherries. After all ingredients are well blended,
roll into balls and refrigerate until well chilled.

 

[judyb57]

100,000 CALORIE BARS


1 pkg German chocolate cake mix
1 cup Macadamia nuts, chopped
3/4 cup butter, melted
6 oz chocolate chips
50 caramel candy
1/3 cup evaporated milk

• Preheat oven to 350°F.
• Combine the cake mix, butter and evaporated milk. Spread 1/2 the mixture
  in a 13x9 inch pan. Bake 6 minutes at 350°F.
• Sprinkle chocolate chips and nuts on top of the baked mixture.
• In a saucepan, melt the caramel candy in milk over medium heat (do not
  boil). Drizzle over chocolate chips and nuts.
• Press remaining batter on top of this mixture and bake for and 20 more minutes.

Serving Size: 24

 

[judyb57]

Peanut Butter Cup Cookies Recipe

Ingredients:

36-48 miniature peanut butter cups
1-1/4 cups all-purpose flour
1/4 cup whole wheat pastry flour
1 tsp. baking soda
1/3 cup butter
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup firmly-packed brown sugar
1 egg, lightly beaten
1 tsp. pure vanilla extract

Preparation:

Place peanut butter cups in the freezer (there's no need to unwrap them; just place the whole bag in the freezer).

Preheat oven to 375 degrees F.

In a small bowl, whisk together the flours and baking soda. Set aside.

Cream the butter, peanut butter, and sugars together. Beat in the egg and vanilla.

Add the flour mixture. Mix until a soft dough forms.

Shape into 1-inch balls. Press dough balls into ungreased mini muffin tins, making an indentation in the middle with your thumb.

Bake in preheated oven for 8-11 minutes. Remove from oven and immediately press a miniature peanut butter cup in the center of each cookie.

Cool and remove from pan.