Spritz Cookies - Lemon

10-12 min 400°F
2 cups butter (1 lb.)
2 cups sugar
2 egg yolks
grated rind and juice of 1 lemon
4 cups sifted flour
¼ cups chopped almonds

Cream butter and sugar until light.
Add egg yolks and beat.
Add rind and lemon juice and mix.
Add flour and nuts and mix well.
Using cookie press, bake on lightly greased cookie sheets at 400°F for about 8 to 10 minutes. Also good with a thin powdered sugar frosting, colored.

Sweetened condensed milk - make your own

1 cup instant dry milk
2/3 cup sugar
1/3 cup boiling water
3 tbsp melted butter

equivalent to 15 oz can of expensive stuff.

Sugar Cookies (Roll Out)

1 cup butter
1 cup sugar
1 large egg
1 tsp. vanilla extract
2 tsp. baking powder
2 3/4 cups all purpose flour

1. Preheat oven to 350°F In large bowl with mixer at medium high speed, beat butter and sugar until smooth. Beat in egg and vanilla extract. Add baking powder and flour, one cup at a time, mixing after each addition. the dough will be very stiff; blend last addition of flour in by hand. Do not chill dough.

2. Divide dough into 2 balls.
On a floured surface, with floured rolling pin, roll each ball approximately 1/4 inch thick.
Dip cutters in flour before each use.
Bake cookies on top rack of oven for 12 -15 minutes, or until cookies are lightly browned.
Cool before decorating.
Makes about 3 dozen cookies. (About 105 calories)

To Make Chocolate: thoroughly blend 1/3 cup unsweetened cocoa with dry ingredients before adding them to the butter mixture. (If dough is too soft to roll, wrap with plastic wrap and refrigerate for a short time.)

2009: added Walnuts, pressed into Cari's shape pan, or made as simple cookies (by Sami)

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

Skor Cookies

Based  On the original Chocolate Chip cookie recipe :

9 to 11 Min 375°F

2 1/4 cup all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
2 eggs

1 cup Skor Cookie Bars - broken into pieces
1 cups Chocolate chips
1 cup chopped nuts

Combine flour, baking soda and salt in small bowl. Beat butter, gran sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in chips, broken Skor and nuts. Drop by rounded tablespoon onto parchmented or ungreased baking sheets. Bake in preheated 375° oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Coffee TOFFEE Chocolate Crunch

6 Tbsp. Salted butter
1 cup white sugar
¼ cup water
2 tsp. Coffee liqueur
¼ tsp. Baking soda
½ cup (3 oz) semisweet chocolate chips

Lightly grease a 9x13” glass baking dish; line with parchment. In a heavy 2 qt saucepan, combine butter, sugar and water. Heat over medium temperature, stirring with a wooden spoon until sugar dissolves. Cover pan for 2 minutes to wash down any sugar crystals. Uncover pan and increase heat to high. Without stirring, continue cooking until mixture begins to turn golden brown. Quickly remove from heat; stir in coffee liqueur and baking soda. Pour immediately into prepared baking dish. Spread thin with a wooden spoon. Cool to room temperature. In a small saucepan, melt chocolate chips, stirring constantly until smooth. Then, dip a fork into the chocolate and drizzle lattice patterns over the toffee candy. Let stand until chocolate is set. Break toffee into irregular-sized pieces. Store in an airtight container.

Triple Chocolate Caramel Cookies

350°F YIELD: 6 dozen
1 ½ cups butter (no sub) softened
1 cup sugar
1 egg
1 tsp. Vanilla extract
3 cups all-purpose flour
½ cup baking cocoa
1 package (12oz) miniature semisweet chocolate chips
1 cup chopped pecans, toasted
1 bottle (12.5oz) caramel ice cream topping
4 to 6 oz dark chocolate bark, melted.

In mixing bowl, cream butter and sugar.
Beat in egg and vanilla.
Combine flour and cocoa; gradually add to the creamed mixture.
Stir in chocolate chips and pecans.
Roll into 1” balls.
Place 2” apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make a 3/8 to ½” deep indentation in the center of each ball. Smooth any cracks.
Fill each indentation half full with caramel topping.
Bake at 350°F for 15-18 minutes or until caramel is very bubbly and cookies are set.
Cool for 5 minutes before removing to wire racks.
Drizzle cooled cookies with chocolate bark.

Walnut Christmas Balls

10-12 Min 350°F
1 cup California Walnuts
2/3 cup powdered sugar
1 cup butter or margarine, softened 1 teaspoon vanilla
1 3/4 cups all-purpose flour
In food processor or blender, process walnuts with 2 tablespoons of the sugar until finely ground; set aside.
In large bowl, cream butter and remaining sugar.
Beat in vanilla.
Add flour and the walnuts; mix until blended.
Roll dough into about 3 dozen walnut-size balls.
Place 2 inches apart on ungreased cookie sheets.
Bake in in preheated 350°F oven 10 to 12 minutes or until just golden around edges.
Remove to wire racks to cool completely.
Makes about 3 dozen cookies

WHAT TO BRING!

Containers (to take cookie home)
Recipe to make
*** special ingredients for said recipe ***
Basic ingredients (to contribute to the booty)
parchment paper
happy & relaxed attitude
apron
hairnet
wax paper (for between cookies)

IF you want: but please LABEL with a permanent marker
Mixing bowls
beaters
spoons
baking sheets

Successful 2009

Well - it's over (in theory) for another year.
First time in years we've held it at Connie's house - she has a great oven & a much bigger kitchen.
Strange & I got there about 5:30 & we went for Mexican for dinner. Quick trip to the store for some last minute stuff (lunchmeat for Saturday) and back to the house in time for Cari, Kaitlin, Emme & Marty to arrive.
We took some time to organize ingredients - then started up on the refrigerator doughs - getting them ready for baking day.
By the time we stopped around Midnite - we had about 12 types ready to go.
1. Key Lime Cookies - Strange
2. Princess Crown Cookies (pink princess pigs) Emme / Strange
3. Hungarian Kiefles - dough-Boug / bake - Connie
4. Chocolate cookie slices
5. Caramel slices - Emme / Kaitlin
6. German Springerle (oops not anise, cinnimon nutmeg)
7. Swiss Chocolate cookies - Strange & kaitlin
8. Pinwheels - Boug
9. Chocolate Crinkles - Vicki
10. Ginger Cookies - Emme / Cari
11. lemon wafers Emme/Strange
12. black & white cut outs - Emme / Cari

Saturday Morning - breakfast for all (pancakes & bacon) and on to the baking!
in no particular order here's the rest made -
13. oatmeal raisin - Sami
14. Cranberry Cherry Oatmeal - Sami/Boug
15. coconut snowballs - Marty
16. Mock Macaroons - Boug
17. Snickerdoodles - Vicki
18. Maple Bacon Chip - Kaitlin / Boug
19. Leonard's Oatmeal cookies - Vicki/Con
20. Buried Cherry Cookies - Emme
21. Almond Galettes - Boug
22. Lemon Bars - Strange & Emme
23. Sugar Walnut - Sami
24. Angie's Figgy Cookies - Sami & Vic
25. Carmel Tartlets - Boug
26. Pecan Tartlets - Boug
27. Skor Cookies - Cari
28. Carmel Pecan Cookies - Sami
29. Chip & Dip - Strange
30. Orange Ginger cookies - Strange
31. Chocolate Chip - Sami
32. Peanut Butter Krispies - Cari
33. Fiber One Crunchy Fudge Cookies (or Sheet-o-licious) Boug
34. and Cari made a bread for lunch - to go with the sandwiches & homemade Turkey Soup.

Cari & Kids headed out shortly before dark on Saturday - enough sugar in their systems to keep Marty buzzing for a month (and most of the first batch of Bacon Maple chip cookies)
and finally, on Sunday - after breakfast out at Egg & I -

35. S'More Bars - Boug

Cleaned up the kitchen in the morning, then packed cookies into containers & headed back north.
We still have snow on the ground, but down south - it had mostly melted away.

Date is Set for 2009

The date & Location are set - New & Improved!
Saturday December 12th at my sister Connie's house
Because this is open to the public I won't put her address here, but I did send out the Evite with all the pertinent info.
Assume from 10am to Sunday (if ya feel like staying over -' Shotgun!' a bed early)

I may head over there Friday nite for prep, or maybe prep at home & head over there Sat am.
Con's got a great oven - room for about 6 cookie sheets comfortably at once.
We'll definitely need an oven control person.

Let me know if you have questions or need a copy of the evite sent to you -

Family Fave - Cranberry Ring Mold

(Doubled Recipe - may be cut in half)

1 - 3oz package Cherry Jello
1 - 3oz package Black Cherry Jello
1 cup sugar
1 - 18oz can Crushed Pineapple
2 cups hot water
2 Tbsp Lemon juice
2 cups ground fresh cranberries (whole bag - frozen)
Large orange - seeds removed

Drain Pineapple - reserve syrup. Add enough water to syrup to make 1 cup.
Dissolve Jello & sugar in hot water.
Add reserved syrup & lemon juice.
Chill until partially set.

In a food processor - grind entire orange (skin & all)
add frozen cranberries - continue grinding until all finely ground

Add pineapple, cranberries & orange to partially set jello into a 10 cup ring mold. Chill overnite. makes 8 to 10 servings.

Notes: original recipe called for 2 cups of sugar - we cut to 1.
Jello flavors can be changed to what you like, but cranberry jello makes it kinda boring.

Family Fave - Garlic Bubble

We do a triple recipe - this could be cut to 1/3rd but, it works well toasted as leftovers.

3 loaves Rhodes frozen bread dough, thawed
1/2 cup butter - melted
1/4 cup garlic infused olive oil
1/2 head of garlic cloves crushed - or more (to taste)
3 eggs, beaten
3 tablespoons fresh parsley, finely chopped
1/2 tsp salt

Thaw and soften dough (usually a day or 3 in the fridge -follow package directions)

Blend butter, olive oil, eggs, garlic, parsley and salt.
Cut off pieces of dough (kitchen shears work best) about size of a walnut and dip into butter mixture. Place in greased pans - two 8" x 8" may contain the blob. Or original recipe calls for a loaf pan for one bread loaf - so 3 should do it.
This year I tried some in muffin tins - grease well, - they turned out yummy!
Let stand and rise until doubled in size
Brush with melted butter.
Bake at 350 for 30 minutes or until golden brown.

Family Fave - Candied Sweet Potatoes

 Ingredients:

·    6 medium sweet potatoes, boiled and peeled

·    1 cup brown sugar

·    ¼ cup butter

·    ¼ cup water

·    ½ teaspoon salt

 

Oven Method:

·    Heat oven to 375 degrees

·    Arrange peeled potatoes cut into 2 to 3” pieces in greased pan

·    Combine rest of ingredients in 2 quart saucepan and boil for 5 minutes

·    Pour over potatoes, bake for 30 minutes, basting 3 to 4 times.

 

Stovetop Method:

·    Arrange boiled potatoes in skillet (instead of pan)

·    simmer, turning and basting for 20 minutes.

Family Fave - Mrs Rathjen's Baked Beans

6 slices bacon
3 med onion (rings)
2 #3 cans Pork & Beans (or one 53oz size)
2 #2 cans butter beans (or lima beans)
2 #2 cans kidney beans
3/4 cup brown sugar
1/4 cup vinegar - cider or wine
1/2 tsp dry mustard

Fry Bacon, cut into pieces. In bacon grease, melt sugar, then add vinegar, mustard - stir until blended. Combine with beans and onions in crockpot. Cook on high until bubbly (4-5 hours), then low until ready to serve. Can bake at 350F 1 1/2 hrs or microwave.


How I have changed it up.
Start from dry beans the evening before. Place in crock pot to soak overnight - without the heat on.
1 part Lima Beans
1 part Baby Lima beans
1 part kidney beans
2 parts Navy beans
2 parts great northern beans

Work it out backwards from how large your crock pot is. beans are going to at least double in size. so if your measure (part) is 1/4 cup, it will give you at least 1/2 cup.
Following day - put on high for about 3 hours (check tenderness do not overcook - & it varies with the crock) or low for about 6 hours.
Last couple hours of cooking - add the sauce below.

Since this is not using a standard pork & beans, you need to also make the sauce. I've put together the following.

cook up bacon as above.
Slice 1 1/2 large vidalia onion into rings, cut in half or quarters to be better bite size. Add to bacon grease.
5 to 7 cloves of garlic - sliced or diced - add to bacon grease
1 cup Sweet Baby Ray's Chipotle barbeque sauce
1 cup ketchup
2 tablespoons brown mustard
1/4 cup apple cider vinegar
1/2 cup brown sugar
dash Worcestershire sauce
If you want more spice, add some Sriracha garlic chili sauce

Family Fave - Party Potatoes

Servings | 16

side dishes | original recipe calls for regular sour cream. We have used bran flakes for corn flakes, they look much darker! and make you think it's done before it is.

Ingredients

• 24 oz frozen hash brown potatoes
• 1 tsp table salt
• 1/4 tsp black pepper
• 1/4 cup onion(s) chopped
• 1 can canned condensed cream of mushroom soup
• 1 1/2 cup(s) fat-free sour cream
• 2 cups Cheese Sharp Cheddar - grated
• 1/2 cup(s) butter-melted
• 2 cup(s) corn flakes - crushed
• 1/4 cup butter-melted

Instructions

Preheat oven to 350ºF. Thaw potatoes and combine with next 7 ingredients. Pour into a 9"x13" baking dish. Top with mixture of corn flakes and 1/4 cup melted butter. Bake 45 minutes uncovered. Can substitute cream of chicken or celery soup

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

Oatmeal Cookies – Tender

400F
from Cuzin Jane
Simmer 1 cup raisins and 1 cup water in saucepan over low heat until raisins are plump (20-30 minutes).
Drain raisin liquid into measuring cup.
Add enough water to make ½ cup.

Cream:
¾ cup shortening
1 ½ cups sugar
2 eggs
1 tsp. vanilla

Stir in: Raisin Liquid

Then Add together:
2 ½ cups flour
½ tsp. baking powder
1 tsp. soda
1 tsp salt
1 tsp cinnamon
½ tsp. cloves

Add:
2 cups rolled oats
Raisins
½ cup chopped nuts

Drop rounded spoonfuls about 2 inches apart on ungreased cookie sheet. Bake at 400 for 8-10minutes.
Makes 5-6 dozen.

Orange Ginger Cookies

6 cups all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 cup shortening

2 cups sugar

2 eggs

3 large oranges

3 tablespoons candied ginger, finely chopped

½ cup buttermilk

½ cup powdered sugar

2 Tablespoons orange juice

Preheat oven to 375 F

Line sheet with baking parchment.

In a large bowl, whisk together the flour, baking soda and baking powder; set aside.

In a 2^nd large bowl, combine the shortening and sugar. Use an electric mixer to beat until light and fluffy. Add the eggs and beat until smooth.

Use a fine grater to remove the zest from the oranges. Add the zest and the candied ginger to the second bowl and beat in. Juice the oranges to get about 1 cup of orange juice then add it to the bowl.

Use the mixer to beat in the orange juice and buttermilk. The dough may curdle a bit, this is normal. Add the dry ingredients 2 cups at a time, mixing well between additions.

Baking in batches, drop the cookies in 1 tablespoon mounds on the prepared sheet, leave about 2” between the cookies. Bake 8 to 10 minutes, or until the edges are lightly browned. Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely.

To prepare the glaze, in a small bowl whisk together the powered sugar and orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing the cookies – makes 6 dozen cookies.

2008 Retrospect:

So overall it went very well!
Little lower turnout of both people & cookies, but a wonderful time.
Pretty relaxed - Connie showed up Friday nite
Cousin Jane showed up around 11am, Strange showed up with dough made, Cari & Marty, Darcie & Keith & Josh (with dough pre-made).
Michael brought over lunch - Celery stuffed with Italian sausage & pesto and cheesy bread. I had Chicken chili, vegetable soup & turkey sandwich makings.
After lunch .... Mark & Lucas, Jorie (after work)
Decided, an oven person is very important. Once someone kept a steady watch - much fewer burned cookies.
I did a lot of cleanup for this and was real happy with the results!
(In other words, there was some room for the bakers and the cookies)

2008 - Cookie Day Results

1. Andes Peppermint Crunch Chunkies - Cari
2. Angie's Figgy Cookies - Connie
3. Bear Claws - Cari
4. Brickle Drop Cookies - Keith & Darcie
5. Caramel Pecan Tarts - Joules
6. Caramel Tarts - Joules
7. Cherry Peppermint Patties - Kirsten & Strange
8. Chocolate Crinkles - Connie
9. Chocolate Covered Cherry cookies - Mark
10. Chips & Dips cookies - Strange
11. Gingerbread teddies - Darcie / Emmie & Joules
12. Hershey's Mini Kiss Chocolate Blossoms - Connie
13. Hungarian Kiefles - Connie
14. Leonard's Oatmeal Cookies - Joules
15. Mock Macaroons - Joules (Sunday)
16. Nestle Toll House Swirled Milk Chocolate & Peanut butter Morsel Cookies -Keith & Darcie
17. Oatmeal Scotchies - Darcie
18. Oatmeal Cookies - Tender - Jane
19. Orange Ginger Cookies - Strange
20. Reese's Chewy Chocolate Double Chip Cookies - by Kirsten & Cari
21. Spritz - Strange, Kaitlin & Emmie
22. Spritz - Raspberry Sandwich - Joules & Kaitlin & Strange
23. Swiss Chocolate Cookies - Cari

Brickle Drop Cookies

1 cup (2 sticks) butter or margarine, softened.
1 cup granulated sugar
1 cup packed llight brown sugar
1 teaspoon vanilla extract
1easpoon salt
3 eggs
3 1/2 cupsall purpose flour
 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups (8oz pkg) Heath Bit O Brickle toffee bits

1. Heat oven to 350F
2. Beat butter, granulated ugar, brown sugar, vanilla and salt in large bowl until blended.Add eggs, beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits.
3. Drop by teaspoons onto prepared cookie sheet. Bake 8 to 0 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. Makes about 6 dozen.

Chocolate Peanut Buddy Bars

These turned out wonderful! try different chips for fun
25-30 min 350oF
1 cup Peanut butter
6 tablespoons (3/4 stick) Butter softened
1 ¼ cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
2 cups milk chocolate morsels

Preheat oven to 350F

In large mixer bowl, beat peanut butter and butter until smooth.
Add sugar, eggs and vanilla extract; beat until creamy.
Blend in flour and salt.
Stir in milk chocolate morsels.
Spread in ungreased 13 x 9 inch baking pan.

Bake 25 to 30 minutes until edge are lightly browned.
Let stand to cool completely.
Cut into 1 ½ inch bars

Made by Cari A.

Oatmeal Scotchies

 On the Nestle Butterscotch Morsel bag

 

Ingredients:

1 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1 cup (2 sticks) butter softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 tsp vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 2/3 cups (11-oz. pkg) Butterscotch flavored morsels

Preheat ove to 375F

Combine flour, baking soda, cinnamon and salt in small bowl. mix together

Beat butter, gran sugar, brown sugar, eggs and vanilla in large mixer bowl.

gradually beat in flour mixture.

Stir in oats and morsels.

Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.

Cool on baking sheets for 2 minutes, remove to wire racks to cool completely

Makes about 4 dozen

Rocks

12-15 min 400°F :
1 cup butter
1 ½ cups sugar
3 eggs, beaten
1 ½ cups dates, cut up
1 ½ cups pecans, chopped
2 ½ cups sifted flour
½ tsp. allspice
1 tsp. cinnamon
1 tsp. soda

Cream butter and sugar until light and fluffy.
Add eggs and beat well. Add sifted dry ingredients and mix well.
Add dates and nuts and blend. Drop by teaspoonfuls on greased cookie sheets
Bake at 400°F for about 12 to 15 minutes.