Spritz Cookies

Spritz Butter Cookies

Recipe found at Vino Luci

• 1 pound (4 sticks) unsalted butter, cubed and at room temperature
• 1 1/2 cups confectioners’ sugar
• 2 tablespoons pure almond extract
• 1 large egg
• 3 1/2 cups unbleached, all-purpose flour
• 1/2 tsp salt

Preparation

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the butter and the sugar. Beat with mixer until light and creamy.
3. Add the vanilla and egg; mix until combined.
4. Add the and salt and mix on low, until just combined.
5. Load the cookie dough into your press according to directions.
6. Press cookies out onto a baking pan, about 2 inches apart.
7. Decorate with candy sprinkles or colored sugar if desired.
8. Bake in the preheated oven for 10 to 12 minutes, or until lightly golden around the edges.
9. Enjoy!

Spicy Pretzels

1 cup vegetable oil
1 package dry ranch dressing mix
1 teas. garlic salt
1 teas. cayenne pepper

Mix all ingredients and pour over 2 bags of stick pretzels. Bake at 200 degrees for 75 --90 minutes.

From Kathleen Sailer via Sarah Josephine

Carmel Corn

Original title: Microwave "No Fuss Carmel Corn" recipe from Farm Family Living.

12 cups (3 quarts) popped corn
1 1/2 cups peanuts
1 cup packed brown sugar
1/2 butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Put popped corn and peanuts in a clean, large plain brown paper bag. Set aside.

Combine brown sugar, butter, corn syrup, and salt in a 2 quart glass bowl or casserole. Microwave (high setting) 3 to 4 minutes. Stirring after each minute until the mixture comes to a boil. Microwave 2 minutes more. Stir in the baking soda.

Pour syrup mixture over popped corn and peanuts in the bag. Close the bag and shake well. Microwave (high) 1 1/2 minutes. Shake bag well. Microwave 1 1/2 minutes more. Shake bag again and pour carmelized corn into a large roasting pan. Cool and stir to separate the carmel corn kernels.

Makes about 3 quarts.

Wally used to love making this at Christmas time. We even made some to sell one year at one of the first Holiday craft fairs held in Wiggins at the old Community Hall.

Pioneer Woman's Toffee Bars

Cleta Bailey’s Toffee Squares

Added by Ree on November 30, 2010 in Cookies, Desserts

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 24

Difficulty Easy

Ingredients

• 2 sticks Butter
• 1 cup Packed Brown Sugar
• 1 whole Egg
• 2 teaspoons Vanilla
• 2 cups All-purpose Flour
• 2 cups Chocolate Chips (milk Or Semi-sweet)
• ¾ cups Finely Chopped Pecans

Preparation Instructions

Preheat oven to 350 degrees.

Cream butter and brown sugar until fluffy. Add egg, vanilla, and flour and mix until combined. Spread on cookie sheet with an offset spatula until thin. Bake for 15 minutes, or until golden. Remove pan from oven and sprinkle on chocolate chips. Return to oven for 1 minute. Remove from oven and spread chocolate thinly over the cookie layer.

Sprinkle with chopped pecans. Cut into squares.

From: Pioneer Woman, Ree Drummond With ALL the pictures for each step!!

These sound so easy and yummy, I'm putting them on my list. And since my brain is like Pooh's, I need to keep the recipe where I can find it .

Butterballs

4 cups bread crumbs
1 1/4 cubes butter
4 eggs
pinch of salt
1/2 cups sweet cream
1/8 teaspoon allspice

Melt butter and pour over bread crumbs; mix. Beat eggs, salt and allspice with fork. Add to the first mixture. Add cream and mix until it holds together. If dough doesn't hold together, add a few drops of milk. Form into walnut-sized balls. Drop into boiling chicken broth when you add the homemade noodles for Chicken Noodle Soup with Butterballs.

From the Heavenly Delights, Wiggins Community Church Cookbook 1993. Recipe by Mary Bernhardt

"Grandma" Mary is 99 this year! As a charter member of the church (1949), she has had perfect attendance at Sunday School and church for more years than we can count!! She always gives me a kiss and a hug and reminds me so much of my own grandma.

Leprechaun Surprise aka Watergate Salad

1 package instant pistachio pudding
1 large can crushed pineapple
1 9 ounce tub of Cool Whip
1 cup mini marshmallows, flavored ones make a pretty choice
1 can drained mandarin oranges
1 cup coconut (optional)

Put the pineapple and juice in a medium sized bowl and add the pudding and stir well. Mix in the Cool Whip, marshmallows, and mandarin oranges. Put in a pretty serving bowl and refrigerate until serving time.

I used to make this for my First Graders and started with a pot of gold (pineapple), and a bit of magic powder (the pudding, opened before the children saw the box), stirred and voila! A green concoction! Then added the wee fairy pillows (marshmallows), some fluffy puffs of the sky (Cool Whip) and the favorite fruit of the elves (mandarin oranges). Mixed it all together. Most young children don't care for coconut, so we never mixed any in. Of course, before serving, I had to be certain that no one had any nut allergies.

It was always a delightful treat on March 17.

My nephew, Zach, loves this salad and has requested it for his birthday supper. ♥♫

Almond Tea Cakes

Ingredients:
* 2 cups butter, softened
* 3/4 cup sugar
* 3/4 cup packed brown sugar
* 2 eggs
* 4 teaspoons almond extract
* 4 cups all-purpose flour
* 1 teaspoon baking powder

FILLING:
* 1 egg white
* 1/2 cup sugar
* 1/2 cup ground almonds
* 1/2 teaspoon lemon juice
* Milk
* Sliced almonds

Directions:
* In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
* For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
* Brush with a little milk and top with an almond. Bake at 350° for 20-25 minutes or until golden.

Yield: about 5 dozen.

~~ Country | December/January 1994~~

These sound so yummy. I found them at Prim Hill Rose Studio.

Oreo Truffle Balls

Ingredients:
1 package Oreo cookies, crushed
8 ounces cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Directions:

Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min. While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark or left over cookie crumbs.

This recipe from CDKitchen for Oreo Balls serves/makes 25.

This comes from Tracy at Beneath My Heart. She had them at a wedding shower. I think I've seen the same thing at Kelly's Korner.

ENJOY!

Strawberry Pretzel Salad

Crust

2 1/2 cups crushed pretzels

3 tablespoons confectioners' sugar

3/4 cup melted butter

Filling

1 (8 ounce) package cream cheese, softened

1 cup confectioners' sugar

1 cup frozen whipped topping, thawed

Topping

1 (6 ounce) package strawberry flavored gelatin mix

1 1/2 cups boiling water

1 (16 ounce) package frozen strawberries

1 cup frozen whipped topping, thawed

¼ c. crushed peanuts or pecan pieces

Preheat oven to 375 degrees F

In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.

Bake in preheated oven for 10 minutes. Cool.

To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in crust and refrigerate.

Meanwhile, combine gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Top with remaining whipped topping and sprinkle with crushed peanuts or pecan pieces. Refrigerate for 4 hours.

From: http://www.sweetnecessi-teas.com

Instant Spiced Tea

2 cups Tang
1 cup instant tea
1 1/2 cups lemonade mix OR 1 package Kool-Aid and 1 cup sugar
1 teaspoon cinnamon
1 teaspoon ground cloves

Store dry mix in a jar. Put 2 or 3 teaspoons of tea mix into a cup of hot water. Stir until dissolved.

After Sarah requested this recently, I looked in our church cookbook and found three different recipes. It was our STRING group that put this book together more than 20 years ago! (Some Time Required in Needing God). Almost couldn't remember what the R was for. ♥♫

Gwyneth Rutherford's Crumpets

1 teaspoon active dry yeast
1 teas. sugar
1/4 c. warm water
1/3 c. milk
1 egg, lightly beater
4 T. butter, melted
1 c. flour
1/2 teas. salt

Mix yeast with sugar; add water and let stand 5 minutes until foamy. Stir in milk, egg, and 1 T. melted butter. Add flour and salt. Mix until well blended to make a smooth batter. Cover the bowl and leave in a warm place to rise until almost doubled.

With the remaining melted butter, thoroughly coat the insides of several crumpet rings, 3 inch flan rings, or clean tuna cans with both ends removed. Also use the melted butter to grease the bottom of a heavy frying pan or griddle. Arrange as many rings as possible in the pan.

Over low heat, heat the rings in the pan. Pour enough batter into each ring to fill it halfway. Cook for 5 to 7 minutes, until bubbles appear and bust on the surface. Remove rings and turn the crumpets. Cook 2 to 3 minutes more, until lightly browned.

Repeat with remaining batter. Serve crumpets hot and generously buttered.

This recipe is from A Victorian Christmas by Catherine Palmer. I wanted to keep the recipe after I returned the book to the library.

Oatmeal Cookies

1 1/4 c. butter
1 1/2 c. brown sugar
1 c. white sugar
1 teas. vanilla
2 eggs
1 teas. salt
1 teas. soda
1 1/2 c. flour
2 1/2 c. quick oatmeal
1 1/2 c. rice krispie cereal

Cream butter and sugars. Add vanilla and eggs. Mix well. Add dry ingredients and stir. Drop onto a greased cookie sheet and bake for 8 to 10 minutes, or until done at 350 degrees.

This recipe makes a crunchy cookie that is quite sweet.

Poppy Seed Dressing

1/2 cup sugar
1 teas. dry mustard
1 teas. salt
1/3 c. vinegar
1 cup salad oil
1/2 chopped onion

Put all ingredients in a blender. Blend until smooth.
Add 1 1/2 Tablespoons poppy seeds.
Stir in or blend for a moment.
Store in glass jar in the refrigerator.

This is good with sliced cucumbers!

From a cookbook my mom had from a radio show called "Happy Talk" in Longmont, 1975. I remember listening with my mom in the summer as we fixed dinner, not lunch, as we lived on a farm. Farmers have dinner at noon and supper in the evening. ♥♫

Orange Fluff

This is served over plain angel food cake.

Mix in double boiler:
3 egg yolks
1/2 cup sugar
Stir in 1/3 to 1/2 cup squeezed orange juice (use less if frozen concentrate is used). Cook over hot water. Stir constantly until thick. Cool.

Whip 1 cup whipping cream until thick. Add this to egg mixture and stir gently. Spoon over angel food cake.

Recipe from Lesley Beauprez, mother of students in my class.

Mock Devon Cream

3 ounces cream cheese, room temperature
1 T. sugar
1/8 teas. salt
1 cup whipping cream

Whip the whipping cream until thick. Mix together with other ingredients. Serve on freshly baked scones.

Sarah found this recipe and has made it several times. It is an acceptable substitute for the real thing. Imported Devon cream is almost $10 for a small 6 ounce jar. Of course, real is the best!

Miniature Cheesecakes

Box of vanilla wafer cookies

3 - 8 ounce packages of cream cheese, softened
2/3 cup sugar
1 teas. vanilla
4 eggs

Blend the four ingredients together with an electric mixer. Put one cookie in the bottom of a cupcake foil. Spoon a tablespoon of the mixture onto the top of the vanilla wafer. Bake for 20 minutes at 350 degrees. When cooled, top with Wilderness cherry pie filling, or other filling of your choice.

Makes between 3 and 4 dozen depending on how much filling you put into each cupcake tin.

Fig Pudding

42 soda crackers, crushed
1/2 pound figs
3/4 cup margarine or 1 cup suet
These three ingredients can be put through a food chopper/grinder.

1 cup sugar
1 cup milk
2 eggs
1/2 teas. nutmeg
1/2 teas. soda dissolved in 1 T. warm water

Mix all ingredients. Put in 3 cans (Aunt Lydia used 1 pound calumet baking powder cans) or a pudding mold. Fill no more than 2/3 --3/4 full. Tie a piece of foil over the top of the cans or put the lid on the mold. Steam for 3 -- 3 1/4 hours. Serve with ORANGE SAUCE.

ORANGE SAUCE:

Mix together:
1 c. sugar
2 T. flour
1 teas. grated orange rind

Add:
1 c.boiling water.
Stir and let boil 5 minutes. Remove from heat and add :
1/2 c. orange juice
1/4 c. butter or margarine
Stir well.

Serve over slices of the fig pudding.

This recipe was my dad's and Wally's favorite Christmas dessert. My great aunt Lydia made it for us and Daddy remembered having it when he was young. I use butter instead of margarine and it makes a very moist pudding. I have also baked it in the oven in a pan of water instead of steaming it on top of the stove. I think it turned out almost the same and it is easier to do it in the oven. I wish I could make it again for both of these two men.

Hershey Bar Cookies

1 cup butter
1 cup margarine
Blend together with 1 egg yolk.
Add :
1 cup brown sugar
1 cup flour

Topping:
5 Hershey candy bars
Chopped nuts

Mix well.
Spread in a 9 x 13 pan. Bake 20 - 25 minutes at 350 degrees. While hot, break Hershey bars over the top, melt, and spread. Top with chopped nuts.

This is from Wally's mom, Alice. His sister, Jinny, loves to make it for our Christmas desserts.

Molasses Sugar Cookies

1 1/2 c. shortening
2 c. sugar
1/2 . molasses
2 eggs
4 tea. soda
4 cups flour
1 teas. cloves
1 teas. ginger
1 teas. salt
2 teas. cinnamon

Melt shortening, let cool. Add sugar, molasses, and eggs. Stir to mix. Sift dry ingredients. Add to first mixture. Stir well. Chill dough. Form small balls.Dip in cold water then in sugar. Bake 8 - 10 minutes at 350 degrees.

I remember making these at home with my mom and/or grandma. They are good.