Fudge - Lime Milk Fudge

By Strange 12-11-10

Chocolate Delice

From Favorite cookie Recipes by Lou Seibert Pappas

375F – Yield 3 Dozen

10 oz Semi-sweet Chocolate

6 eggs, separated at room temperature

1 tsp Vanilla

¼ cup sugar

2 tbsp All-purpose flour

¼ tsp Salt

½ cup Butter, at room temperature

Preheat oven to 375F

Melt chocolate in double boiler over hot water (or in Microwave, stirring every 30 seconds until melted)

Beat egg yolks until light and pale yellow in color

Beat in vanilla, 1 tablespoon sugar, flour, salt and butter,

Stir in chocolate and mix until smooth.

Beat egg whites until soft peaks form.

Add remaining 3 tbsp sugar.

Continue beating until stiff.

Fold beaten egg whites into chocolate mixture.

Turn into buttered 9x13 baking pan.

Bake in 375 F oven for 15 minutes or until the center is barely set. Let cool, then chill.

Cut into squares.

Let warm to room temperature before serving.
Cut so fit into cupcake paper and put in those for delivery

Cinnamon Maple Rings | Mrs. Fields Cookie Book

REFRIGERATE
325F
Bake: 16-17 minutes

Ingredients:
2 cups flour
1/4 cup white sugar
1 cup butter, chilled& cubed
1/4 cup maple syrup - chilled
2-4 tbsp ice water

Filling:
1/4 cup white sugar
4 tsp ground cinnamon

Topping:
1/4 cup maple syrup

1. Combine flour and sugar in medium bowl. Add butter and mix until dough forms small pea-sized pellets. Add chilled maple syrup and 2 tbsp water, and mix until dough can be formed into a ball. Do not overmix or pastry will be tough.
2. Separate dough into 2 balls and flatten. Wrap dough tightly in plastic wrap or in plastic bags and refrigerate for 2 hours.
3. Preheat oven 325* F. 
4. To Prepare the filling: Combine sugar and cinnamon in small bowl.
5. Using a floured rolling pin on a floured board, roll one piece of dough into a rough rectangle 10" x 15" and .125" think. Sprinkle dough with half of the cinnamon-sugar filling. Starting with smaller side, roll dough up tightly into a cylinder. Dampen edge with water and seal. Repeat with remaining dough. Wrap each roll in plastic and refrigerate for 1 hour.
6. Using a sharp, thin knife cute .25" slices from each roll. Place slices on ungreased baking sheets, 1" apart.  Brush tops with .25 cup maple syrup. Bake for 16 minutes until light golden brown. Immediately transfer cookies to a cool, flat surface with spatula.

Makes 4 dozen.

Cinnamon Oatmeal Cookies - by Nikki

350F - 10 to 12 minutes

Ingredients:
1 cup soft butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
 1 1/2 cup flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
3 cup quick-cooking oats

Directions:
In a large bowl, cream butter and sugars until light an fluffy. Beat in eggs and vanilla. combine flour, baking soda, cinnamon, baking powder and salt. Gradually add to creamed mixture and mix well. Stir in oats. Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. Bake at 350 for 10-12 minutes or until golden brown. Cool for 1 minute before removing.

David's Famous Chocolate Chips

 375^oF

by David Donley

8 - 10 min.                         YIELD: Full: 10 dozen / Half: 5 dozen

Preheat oven to 375F ....................... Half Recipe:

Combine in medium Mixing Bowl:                             

·      4-1/2 cups flour............................................ 2-1/4 cup

·      2 tsp baking soda................................................ 1 tsp

·      2 tsp Salt.............................................................. 1 tsp

Beat together:

·      2-1/2 cups Butter, Softened =5 sticks.......... 1-1/4 cup

·      1-1/2 cup granulated sugar............................. 3/4 cup

·      1-1/2 cup brown sugar (dark or light).............. 3/4 cup

·      2 tsp Vanilla......................................................... 1 tsp

Combine both bowls and one at a time add

·      4 eggs............................................................... 2 eggs

Mix well together.

Add:

·      2 cups Nuts of your choice................................. 1 cup

·      3-1/2 cups chocolate chips.......................... 1-3/4 cup

Line cookie sheets with parchment paper.

Drop by tablespoon about 1 inch apart

Bake for ONLY 8-10 minutes depending on oven. Cool slightly on tray before removing.

This should make 10 dozen cookies depending on size of each cookie. 

Sugar Plums - Candied

Made by Strange 2010

2010 Results

Here we go folks -
The official total for this year as follows: (name(s) refer to person making / baking them)
1. Sugar Plums - Strange
2. Carmel Slice - Sami / Boug
3. Pink Piggys  & Blue Piggys - Emme / Cari
4. Pinwheels - Kaitlin
5. Kiefel - Con / Vicki
6. Swiss Chocolate - Boug
7. Chocolate Cookie Slice - Sami / Emme
8. Chocolate Crinkle - Connie
9. Lime Fudge - Strange
10. Hershey Mini Kiss Blossoms - Sami
11.Chocolate Gooey Butter Cookies - Con/Vic
12. Lemon Lace - Kaitlin/Strange
13. Speculaas - Boug
14. Apple Oatmeal Cookies - Kaitlin
15. Snickerdoodle - Vicki
16. Leonards Oatmeal - Sami
17. Bacon Chocolate Chip - Kaitlin
18. Cinnamon Oatmeal - Nikki
19. Itty Bitty Chocolate Chip Cookie - Kaitlin/Strange
20. Candy Cane Crisps - Strange / Sam
21. Mint Meltaways - Cari
22. Peppermint Patties - Arly
23. Carmel Pecan Cookies - Sami
24. Chip & Dip - Strange / Sami
25. Chocolate Covered Cherry - Cari / Kaitlin
26. Yoda Chocolate Spritz - Kaitlin / Cari
27. Angie's Figgy Cookies & Angie's Treasures (surprise) cookies - Strange/Sam/Alli
28. American Sugar Cookies - Emme/Cari
29. Cinnamon Maple Rings - Kaitlin
30. David's Famous Chocolate Chips - Alf
31. Almond Galattes - Boug/Alf
32. Baklava - Strange & Sami
33. Heath Chip - Cari

34. Red Velvet - Emme, Cari
35. Mock Macaroons - Boug
36. Nut Rugaleh - Boug
37. Smore Bars - Boug
38. Sugar Cookies roll out - Vicki
39. Marshmallow Treats - Cari
40. Chocolate Delice - Strange/Emme
41. Carmel Pecan Tarts - Boug/Sami/Strange

Strange, Boug, Emme & Kaitlin got there Friday about 5:30 - headed out to dinner after unloading supplies at at a favorite Mexican Restaurant with Connie & Sami. (Vic had to work)
Back at the Ranch after dinner, we started on our refrigerator doughs and Strange did her Lime Fudge.
Headed to bed around Midnite to be ready for Saturday.
Saturday - did eggs, bacon and hash browns on the griddle - made the bacon for the bacon chip cookies.

Started baking and making new doughs.
Cari arrived with more supplies.
Throughout the day, various guest chef's arrived -
Vicki's friend Nikki -
Amy & Arli & Zana - Con's friend and her daughter & daughters friend.
Sami's friend Alli.
Family friend Alfie.

Most motivating was a tie between Sami / Kaitlin / Alfie.
Sami was totally up for this - kept us all cooking.
Kaitlin kept finding new and different recipes to try.
Alfie got there when we were all starting to tire & got us all going again.
Special Kudo's to the Anderson women - Con, Vic, Sami for the great job organizing and cleaning the house. Another successful year - lots of goodies and lots of fun.
Thanks everyone!!

Cookie 'Day' Schedule - tentatively

Hello all -
Here is a tentative schedule for Cookie Day - based on past episodes....

Friday December 10th:
~4pm - Jump in vehicle & head south to the CDC (Cookie Day Central)
~4:30pm - get frustrated by lots of traffic, and sing bad songs loudly along the way
~7pm - rally up the troops at CDC - head out for some dinner - possibly Mexican food?
8:30pm - Organize ingredients in boxes/bins at CDC
9pm - start making refrigerated doughs
9:01pm - partake of adult beverages - ONLY a tablespoon!
11pm to midnite - head to bed.

Saturday December 11th: (C-Day)
8am-ish - breakfast
9-10am Heat the Viking
start putting the doughs from last nite on sheets & baking them - 
Start making the old traditional recipes, new recipes, all the fun ones -
Bake!

12-1-ish - Lunch - Homemade Turkey Soup and or sandwiches

Back to work -
General Jobs:
-Making doughs
-Dish Duty - wash up bowls, mixers, beaters as needed
-Oven Duty - watch the cookies & pull out as ready. REMINDER - do NOT use on bottom rack
-Cooling rack Duty - move cookies from Cooling racks into holding pans (usually Oven person can cover this
-Camera Duty - grab cameras and get photos of going on's

6pm-ish - grab some real food to eat - group consensus - more soup/sandwich or order Chinese??

Continue baking until we run out of steam - typically 11pm-ish

Sunday December 12th:
9am-ish - breakfast
Finish any last minute baking - if necessary
Do final cookie distribution - sort into containers, divvy out

11am-ish head on home, trunks full of goodies, new recipes, and fun!
 

Maple BACON Chip

350 F Oven - bake 10 to 12 Minutes

 

Yes, real bacon goes into these cookies

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, room temperature

3/4 cup packed brown sugar

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon maple extract

1/3 cup chopped cooked bacon (took 15 slices crisply cooked)

1 cup bittersweet chocolate chips (we subbed semi-sweet, I think bittersweet would be better)

1. Preheat oven to 350F

Line two baking sheets with parchment paper.

Whisk together flour, baking powder, baking soda and salt, set aside.

2. Beat together the butter, brown sugar and white sugar with mixer until smooth.

Add one egg; beat until blended into butter mix - add remaing egg, vanilla and maple extract.

Beat until well blended and slightly fluffy.

Stir in the flour mixture a little at a time, mix just until combined.

Stir in the bacon and chocolate chips.

Scoop by rounded tablespoonfuls onto prepared cookie sheets.

3. Bake in the preheated oven until edges turn golden brown, about 10 to 12 minutes.

Remove from the oven, and cool on a wire rack.

Princess Crown Cookies (Pink Princess Piggies) - sugar cookie

1/2 cup butter, softened

3/4 cup sugar

1 egg

1/2 teaspoon almond extract

1 tablespoon maraschino cherry juice or syrup

1 to 2 drops pink food color

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Pig cookie cutter

Pink sugar crystals or decorations

1. Preheat oven to 375 F

Cream butter in a large mixing bowl.

Add sugar and beat until light  & fluffy

Add egg, almond extract, maraschino cherry juice and food coloring

2. Combine flour, soda and salt in a separate bowl.

Add slowly to creamed mixture; blend well

3. Flatten out dough until about 1/4 inch thick, cover with plastic wrap and put in freezer for 15 minutes to chill.

4. Divide dough in half - roll to 1/8" thick on lightly floured surface.

Cut out with pig cookie cutters.

Sprinkle with decorations.

5. Place 1 inch apart on cookies sheets lined with parchment.

Bake for 8 to 10 minutes until lightly browned.

Made by Emme & Marty 2009

2010 - Emme

S'More's Bars

Easy. And very yummy! Cut them small. I added Macadamia nuts 

24 graham crackers (12 double ones)

2 cups miniature marshmallows (white not colored)

1 cup semi sweet chocolate chips

1 cup salted cashews

1/2 cup butter

1/2 cup dark brown sugar, firmly packed

1 tsp vanilla extract

Optional: toasted coconut

Spray a 9x13 cake pan with Pam or line with parchment

Line the bottom of the pan with a layer of graham crackers - ok to overlap

Sprinkle graham crackers with marshmallows

Sprinkle marshmallows with Chocolate Chips

Sprinkle Chocolate Chips with cashews.

Sprinkle cashews with toasted coconut if using.

In a small saucepan over low heat, combine the butter and brown sugar - stir constantly til dissolved.

Turn off heat, move to cool burner, stir in the vanilla.

Drizzle sugar mixture over the cakepan.

Bake at 350F for 10 to 12 minutes or until marshmallows are golden on top. Cool in the pan on a wire rack.

When cook, remove from pan - use pizza cutter to cut into 1" squares

They can be wrapped, sealed in freezer bag and frozen for up to two months.

2010: did wrap in wax paper

Chip and Dip Cookies

Strange made this CD 2008 - OUTSTANDING - but does not make a lot for a lot of work
from Newpaper clipping - by Tracy Schuhmacher

1 cup Butter - softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup coarsely crushed potato chips
3/4 cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white baking chips

1. Preheat oven to 350F
2. Combine butter and sugar- beat with medium mixer till light & fluffy.
Add egg yolk and vanilla.
Gradually add flour and mix well
Stir in potato chips and pretzels
3. Shape level tablespoons of dough into 3 inch logs.
Place on an ungreased baking sheet (parchment lined) 1.5" apart.
Bake 14 to 18 minutes or until edges lightly browned.
Cool completely on sheets
4. Heat semisweet chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
5. Heat white baking chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
Makes two dozen.

This is a single - ended up doubling the recipe for 2010.

Per Cookie: 240 calories, 15g fat, 1g fiber, 30mg chol., 3g prot., 26g carbs, 150mg sodium
WW points = 5.8 per cookie!!!
WW Points PLUS = 7 pts per cookie

Peppermint Patties

REFRIGERATE 350F 9min

2 cups all-purpose flour
½ cup plus 1 tablespoon baking cocoa, sifted, divided
1 tsp baking powder
½ tsp salt
1 cup granulated sugar
¾ cup butter, softened
1 egg
4 tsp vanilla, divided
1 ½ tsp peppermint extract
3 cups powdered sugar
¼ cup hot water or milk (not boiling)

Combine flour, ½ cup cocoa, baking powder and salt in small bowl; set aside.
Beat granulated sugar and butter in large bowl with electric mixer at medium speed 1 minute or until creamy.
Add egg, 1 tsp vanilla and peppermint extract; beat until well blended.
Gradually stir in flour mixture just until blended.
Shape dough into 12x2-inch log on lightly floured work surface.
Wrap tightly in waxed paper, then wrap in plastic wrap.
Freeze 2 hours or until firm.

Preheat oven to 350F.
Grease or parchment cookie sheets.
Cut dough into 1/8 inch slices.
Place slices 1 inch apart on prepared cookie sheets.
Bake 9 minutes or until puffed and firm to the touch.
Cool on cookie sheets 1 to 2 minutes.
Transfer to wire racks to cool completely.
For icing, combine powdered sugar, hot water and remaining 3 tsp vanilla in medium bowl; stir until smooth. Add additional water, ½ tsp at a time, if necessary until desired consistency is reached.
Divide icing in half.
Add remaining 1 tbsp cocoa powder to one bowl; stir until well blended.
Cover cocoa icing; set aside.
Frost cooled cookies with vanilla icing; let stand until set. Drizzle cookies with chocolate icing; let stand until set.

Swiss Chocolate Cookies

Your basic Chocolate Orgasm! These are almost fudge. Very rich. VERY yummy.
Recipe called for a rectangle, I think rounding would look prettier. or, does someone make a log mold?? lol - pampered chef must have something... or maybe Martha

Dough:
1 ½ sticks unsalted butter
4 oz dark hersheys chocolate chips - melted
1 ¾ cup flour

Topping :
½ cup heavy whipping cream
1 tablespoon butter
1 tablespoon corn syrup
4 oz milk chocolate chips

To make dough: Beat the butter until softened, beat in 4 oz melted chocolate Then flour. Continue to mix in until dough is smooth and even. Scrape dough into plastic wrap and press into rectangle log (1” thick) . Wrap & chill until firm

To make topping: In a saucepan combine cream, butter and corn syrup and bring to a boil over low heat. Remove from heat and add chocolate chips. Shake pan to submerge chocolate into hot liquid, whisk until smooth. Let set at room temperature until spreading consistency.

Dough: On floured surface, cut dough 3/16” inch thick – place in oven at 350F for 12 to 15 minutes.
When cookies have cooled – top with filling (can make into sandwiches)
Approx 24 cookies
2007 Made by Cari A.

Chocolate Gooey Butter Cookies

• Level: Easy
  
• Total: 2 hr 27 min

• Prep: 15 min
• Inactive: 2 hr
• Cook: 12 min   350F

• Yield: 2 dozen cookies

Ingredients

1 (8-ounce) brick cream cheese, room temperature

1 stick butter, at room temperature

1 egg

1 teaspoon vanilla extract

1 (18-ounce) box moist chocolate cake mix

Confectioners' sugar, for dusting

Directions

1. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
2. Preheat oven to 350 degrees F.
3. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired. 

Recipe courtesy of Paula Deen https://www.foodnetwork.com/recipes/paula-deen/chocolate-gooey-butter-cookies-recipe-1946072

SnickerDoodle Cookies by Vicki

8-10 min 400F
½ cup butter (softened)
½ cup shortening
1 ½ cup sugar
2 eggs
1 tsp baking soda
2 ¾ cup flour
¼ tsp salt
2 tsp cream of tartar
Topping: ½ cup sugar w/ 2 tsp cinnamon

Cream butter shortening & sugar.
Add eggs 1 at a time.
Mix well after each.
Mix dry ingredients.
Add 1/3 to egg mixture at a time mix well after each.
Shape into small balls.
Roll in sugar.
Place 2 inches apart & flatten slightly on greased or parchment covered cookie sheet
Bake for 8-10 minutes at 400F
Remove immediately from sheet

Mock Macaroons

Mock Macaroons -first made 2006

Bake: 350°F for 7-10 min

Ingredients:

·       1 box angel food cake mix

·       1 bag flake coconut

·       ½ cup water

Method:

1.  In large bowl mix together angel food cake mix and flake coconut until well blended

2.  Add water – mix (and mix and mix). At first, you won’t think it will come together, but it will

3.  Either drop by level teaspoon or place in pastry bag with large opening, and drop onto parchment paper covered baking sheet. Allow 1 inch between cookies

4.  Bake at 350F for 7 to 10 minutes - Check bottoms for doneness – they will brown sooner than tops

Option:

You can add some cocoa – 3 to 4 tablespoons – to give chocolate flavor. Add during step 1.

This is a weight watcher recipe – first made in 2006 by Boug