SKILLET COOKIES

                                                                   SKILLET COOKIES

1/4 C. CHOPPED DATES 1,8 OZ. BOX
1 STICK OLEO
1 C. CHOPPED NUTS
GRATED OR COOKIE COCONUT
3/4 C. SUGAR
2 C. RICE KRISPIES
2 TSP. VANILLA

COMBINE DATES, SUGAR AND OLEO IN SKILLET, COOK OVER LOW HEAT UNTIL ALL MELTED TOGETHER, STIRRING CONSTANTLY. POUR OVER RICE KRISPIES, CHOPPED NUTS, AND VANILLA. ROLL INTO SMALL BALLS, COOK SLIGHTLY, ROLL IN COCONUT.

CHRISTMAS MORNING CASSEROLE

                                            CHRISTMAS MORNING CASSEROLE

30 Saltine Crackers
6 Eggs
2 C. Milk
2 C. Grated Cheese
1 / 2 C. Melted Butter
1 / 2 C. Bacon, Ham or Sausage

Preheat oven to 400 degrees. Crumble crackers in a 9 x 13 inch pan. Combine remaining ingredients and pour over crackers. Bake 20 minutes. Can be prepared the night before, refrigerated and then popped into the oven while you open CHRISTMAS presents.

WHOLE WHEAT GINGERBREAD COOKIES

                                                WHOLE WHEAT GINGERBREAD COOKIES

Ingredients

• 1 cup butter or margarine (2 sticks), softened
• 1 cup packed brown sugar
• 1 egg
• 1/3 cup mild-flavored molasses
• 1 tablespoon finely shredded orange peel
• 2 tablespoons orange juice
• 3 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 8-ounce package cream cheese, softened
• 2 to 3 tablespoons honey
• Raisins, snipped dried apricots, and sunflower nuts

Directions

1. In a large mixing bowl beat butter or margarine with electric mixer on medium speed until softened (about 30 seconds). Add brown sugar and beat until fluffy.
2. Add the egg, molasses, finely shredded orange peel, and orange juice. Beat the mixture well.
3. In another bowl stir together all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, salt, and cloves. Stir into the butter mixture. Cover and chill in the refrigerator about 2 hours or until firm enough to roll out.
4. Preheat oven to 375 degree F. Divide dough in half. Chill 1 half. On a lightly floured surface roll out other half so it's 1/4 inch thick. Cut with cookies cutters. Place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough. Bake for 8 to 10 minutes or until edges are firm. Cool 1 minute. With pancake turner lift onto cooling rack.
5. For icing, mix softened cream cheese and honey until of piping consistency. Pipe icing onto cooled cookies. Decorate with raisins, apricots, and sunflower nuts. Store in refrigerator. Makes 24 cookies.

EASY APPLE PIE CALZONE

                                                            EASY APPLE PIE CALZONE

Ingredients

• 1/2 of a 15-ounce package (1 crust) folded refrigerated unbaked piecrust
• 1-1/2 cups thinly sliced, peeled cooking apples
• 3 tablespoons water
• 1 teaspoon lemon juice
• 1/4 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• Dash ground allspice
• 1 tablespoon margarine or butter
• 1 teaspoon milk
• 1 teaspoon granulated sugar
• Vanilla ice cream (optional)

Directions

1. Let piecrust stand at room temperature according to package directions.
2. Meanwhile, in a medium saucepan combine apples, 3 tablespoons water, and lemon juice. Bring just to boiling. Reduce heat. Cover and simmer about 5 minutes or until apples are tender. Combine the brown sugar, flour, cinnamon, and allspice; stir into apple mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in margarine or butter. Cool for 15 to 20 minutes.
3. Unfold pie crust. Place on a lightly greased baking sheet. Spoon apple mixture evenly over half of crust to within 1/2 inch of edge. Moisten edges of dough with water. Fold dough in half over filling. Seal by pressing with tines of a fork. Flute edges, if desired. Cut slits in top. Brush with milk; sprinkle with the granulated sugar.
4. Bake in a 375 degree F oven for 25 to 30 minutes or until golden. Serve warm or cool. Cut into wedges to serve with a scoop of vanilla ice cream, if desired. Makes 3 to 5 servings.

SUGAR COOKIE SNOWMEN

                                                   SUGAR COOKIE SNOWMEN

Ingredients

• 1 cup butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• Miniature semisweet chocolate pieces
• 1 cup sifted powdered sugar
• 3 to 4 teaspoons milk
• Paste food coloring
• Large gumdrops
• Rolled fruit leather, cut into 3-inch-long-thin strips

Directions

1. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, vanilla, and 1/4 teaspoon salt; beat until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour with a wooden spoon.
2. For each snowman you'll need to shape 3 balls of the dough -- one 1-inch ball, one 3/4-inch ball, and one 1/2-inch ball. Roll a portion of the dough between both hands -- this is a job that the kids can do. Use a ruler to measure the size of dough balls.
3. Place 3 balls for each snowman, on cookie sheet, in decreasing sizes with the edges just touching. Press the balls together slightly but not enough that you change the shape of the balls. Leave about 1-1/2 inches of space between each snowman cookie.
4. Insert 2 miniature semisweet chocolate pieces in the smallest ball for the eyes, 1 chocolate piece in the middle ball for a button, and 2 chocolate pieces in the largest ball for two more buttons. Line up the buttons in the medium and large balls. Bake in a 325 degree F oven for 18 to 20 minutes or until bottoms of cookies are very lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely.
5. To make the icing, stir together sifted powdered sugar and enough milk to make an icing that is of piping consistency. Divide the icing into 3 small bowls. Tint 1 portion pink. This will be for the arms and the mouth. Tint another portion green. This portion is used for the broom. Tint the remaining portion orange; this will be for the nose. Place each color in a small, heavy plastic bag. Snip off a corner in the bag to make a small opening.
6. The hats are made out of gumdrops. Sprinkle the work surface with a little granulated sugar. Flatten a large gumdrop to a thin oval shape that is about 1-1/2x1 inches with a rolling pin. You may also need to add a little sugar to the surface of the gumdrop to keep it from sticking to the rolling pin. With your fingers, shape the oval into a cone and pinch the edges together. Roll up the bottom edge of the cone to form a hat brim.
7. For each scarf, cut rolled fruit leather into 3-inch-long thin strips. Carefully tie the strip around the snowman's neck. Attach the gumdrop hat to the head with a little icing. Use the orange icing to add a carrot nose. Use the pink icing to add a mouth, and arms to each cookie. Use the green icing to add a broom to the side of the body. Makes 24 cookies.
8. Make-Ahead Tip: Bake and cool cookies completely; do not decorate. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label, and freeze up to 1 month. Thaw and decorate as above.

TWO-TONE BANANA BREAD

                                                         TWO-TONE BANANA BREAD

This chocolate and banana quick bread is rich enough to serve as a dessert, but it's pretty good for breakfast with a cup of tea or coffee too.

Ingredients

• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1-1/2 cups mashed ripe bananas (5 medium)
• 1 cup sugar
• 1/2 cup butter, melted
• 1 tablespoon dark rum or milk
• 2 ounces semisweet chocolate, melted and cooled
• Chocolate-hazelnut spread (optional)

Directions

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl, combine flour, baking powder, lemon peel, baking soda, salt, nutmeg, and cinnamon. Make a well in center of flour mixture; set aside.
2. In a medium bowl, combine eggs, mashed bananas, sugar, melted butter, and rum. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Transfer one-third of the batter (about 1-1/4 cups) to a medium bowl; fold in melted chocolate.
3. Drop alternating spoonfuls of plain and chocolate batters into the prepared pan. Using a table knife or narrow metal spatula, gently cut through batters to marble.
4. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. If necessary, cover loosely with foil during the last 15 minutes to prevent overbrowning.
5. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with chocolate-hazelnut spread. Makes 16 servings

BUTTERY MINT SLICES

FRIDAY DECEMBER 10,2010

                                                            BUTTERY MINT SLICES

Ingredients

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/3 cup green mint or chocolate-mint baking pieces, melted and slightly cooled
• 1/3 cup white baking pieces, melted and slightly cooled

Directions

1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half.
2. In a medium mixing bowl, stir or knead together half of the dough and the melted mint baking pieces. Divide mint dough into thirds. In a second bowl, stir or knead together remaining dough and melted white baking pieces; divide dough in half.
3. Line an 8x4x2-inch loaf pan with plastic wrap. Press one-third of the mint dough evenly into pan. Press half of white dough evenly on top of mint layer. Repeat the layers, finishing with mint dough on top. Cover with plastic wrap. Chill for at least 2 hours or until firm.
4. Preheat oven to 350 degrees F. Remove dough brick from pan and unwrap; place on cutting board. Using a sharp knife, cut brick crosswise into 1/8-inch slices. Cut each slice in half crosswise. Place slices 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for about 10 minutes or until edges are set. Transfer to a wire rack and let cool. Makes about 6 dozen.
5. To store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

SPICED TEA

                                                               SPICED TEA

Ingredients

• 2 cups water
• 3 tea bags (unflavored black tea)
• 4 star anise
• 1 3-inch-long cinnamon stick
• 1 cup passion fruit nectar
• 3 tablespoons honey
• 2 tablespoons lemon juice

Directions

1. In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through.
2. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings.

                                                   

PLUM PUDDING

                                                             PLUM PUDDING

BATTER

1 C. Sugar
2 Tbsp. Butter
3 Tsp. Baking Powder
3 C. Flour
1 C. Sweett Milk

FILLING

4 C. Dark Red Plums
1 C. Sugar
1 Pt. Hot Water
2 Tbsp. Butter

DIRECTIONS

Mix the batter ingredients with your hands (this will be stiff). Cook plums, sugar, water and butter until sugar is dissolved. Spread the batter in the bottom of cake pan, then pour plums over it. Bake 30 minutes at 400


NOTE:: Peaches can be used instead of Plums

PINEAPPLE COOKIES

                                                         PINEAPPLE COOKIES


Ingredients

1 c. margarine
1 c. brown sugar
1 c. granulated sugar
1 c. crushed pineapple, drained
1 c. chopped nuts
2 eggs
1/2 tsp. salt
1/2 tsp. soda
2 tsp. baking powder
4 c. flour
2 tsp. vanilla

Directions

Cream margarine and sugars together. Add eggs and beat well. Add pineapple and vanilla and mix well. Add flour, salt, soda, and baking powder which have been sifted together. Add nuts. Drop by teaspoonful on greased cookie sheet. Bake in oven at 400 for 10 to 12 minutes.

This cookie can be iced with confectioner's sugar icing.

PEANUT BUTTER BLOSSOM COOKIES

                                                  PEANUT BUTTER BLOOSOM

Ingredients

• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1-3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 54 milk chocolate kisses or stars

Directions

1. In a large mixing bowl beat the shortening and peanut butter with an electric mixer on medium speed 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of bowl. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Shape dough into 1-inch balls. Roll the balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer cookies to a wire rack; let cool. Makes about 54 cookies.
3. Make-Ahead Tip: Bake and cool cookies completely, pressing chocolate kiss into hot cookie center. Arrange cookies in an airtight or freezer container in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

SOFT CHOCOLATE CHIP COOKIE

                                        SOFT CHOCOLATE CHIP COOKIE

Ingredients

• 1/2 cup butter
• 1/2 cup shortening
• 3/4 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups semisweet chocolate chips
• 2 cups all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
3. Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

Nutritional Information

Amount Per Serving  Calories: 411 | Total Fat: 23.1g | Cholesterol: 38mg

BANANA BAR

BANANA BAR

1 cup sugar
1 cup mashed very ripe bananas (2medium)
1/3 cup vegetable oil
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/ 2 teaspoon baking soda
1 / 2 teaspoon ground cinnamon
1 / 4 teaspoon salt
Cream Cheese Frosting (below)


(1) Heat oven to 350. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. Mix sugar, bananas, oil and eggs in large bowl with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan.

(2) Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

(3) Frost with Cream Cheese Frosting. For bars, cut into 6 row by 4 rows. Store covered in refrigerator.


                                                        CREAM CHEESE FROSTING

1 package (3 ozs) cream cheese, soften
1 / 3 cup butter or margarine, soften
1 teaspoon vanilla
2 cups powdered sugar

Mix creame cheese, butter and vanilla in a medium bowl with mixer on medium speed until blended. Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.

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NUTRITION
1 Bar::: Cal 165 (Calories from fat 65); Fat 7 g (Saturated 3g); Cholesterol 30 mg; Sodium 105 mg; Carbohydrate 25 g; (Dietary Fiber 0g);  Protein 1 g
Diet Exchanges:
1 /2 Starch, 1 1/ 2 Fruit, 1 Fat