nlh
12-22-2005, 09:53 PM
Hi, everyone. I'm usually lurking around printing everyone's recipes to try and thought I'd share what I made for our neighbors/friends this year. I just printed it out to give each one along with their food gift. Hopefully my copy/paste function will just drop the recipes right in....Ok...looks like I've got some formating to clean up. Hope these make sense....Merry Christmas everyone.
Linda
Coconut Joys – Yield 3 ½ Dozen
From Southern Living (12/98?)
(make ahead a few days, flavors improve after storing in refrigerator)
½ C. butter
2 C. sifted powdered sugar
3 C. flaked coconut
1/3 C. semi-sweet chocolate morsels
§Melt butter in a saucepan over low heat; remove from heat. Stir in sugar and coconut; shape into ¾ “ balls. Chill until firm.
§Place chocolate morsels in a small heavy-duty zip-top plastic bag; seal. Microwave on high for 30 seconds, squeeze chocolate and microwave another 15 seconds or until remaining chocolate melts. Snip a tiny hole in corner of bag and drizzle chocolate over coconut balls. Store in refrigerator.
Chocolate Covered Coconut Joys:
Microwave 2 C. (12 oz.) semi-sweet chocolate morsels in a 2-cup glass measuring cup at High for 1.5 minutes or until melted, stirring twice. Dip coconut candies in melted chocolate, allowing excess to drip, and place on wax paper. Let stand until firm.
Lillian’s Gingerbread Cookies – Makes about 48 cookies
(Looks like gingersnaps after they bake. Dough is too wet to cut into shapes.)
2 tsp. baking soda 2 ¼ C. all-purpose flour
1 tsp. ground ginger ¾ C. oil
1 tsp. ground cinnamon ¼ C. molasses
½ tsp. ground cloves 1 egg
¼ tsp. salt
1 C. packed brown sugar
Stir together first 6 dry ingredients (soda through brown sugar). Combine oil, molasses and egg, add to dry ingredients, beat well. Add flour and beat until well mixed. Shape into 1” balls. Place 2” apart on cookie sheet. Bake at 375 for 10 minutes or until done. Remove from cookie sheet and place on wire rack to cool.
Oatmeal-Cheesecake-Cranberry Bars – Makes 36 bars
From Better Homes & Gardens, March 98
2 C. all-purpose flour 2 eggs
1 ¼ C. quick-cooking oatmeal 2 tsp. lemon juice
¾ C. packed brown sugar 1 tsp. vanilla
1 C. butter, softened 1 (16 oz.) can whole cranberry sauce
12 oz. cream cheese, softened 2 tsp. cornstarch
½ C. granulated sugar
§In a large mixing bowl stir together flour, oatmeal and brown sugar. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Reserve 1 ½ C. of the crumbs. Press remaining crumbs into a greased 13x9x2” baking pan. Bake in 350 oven for 15 minutes.
§Meanwhile, in same bowl, beat cream cheese and granulated sugar with mixer on medium speed until light and fluffy. Beat in eggs, lemon juice and vanilla. Spread over crust in baking pan.
§Stir together cranberry sauce and cornstarch; spoon carefully over cream cheese layer. Sprinkle with reserved crumbs. Bake 40 more minutes or until set. Cool on wire rack. Cover and chill at least 3 hours. Cut into bars.
Vanilla-Butter Cookies – Yield 3 Dozen Cookies
From Cooking Light BB
Nice, crisp cookies with a clean flavor.
¾ C. sugar
1/3 C. butter, softened (not margarine)
1 TBS light-colored corn syrup (I used 1 TBS water with about 1 tsp sugar instead—make it thick like corn syrup.)
2 tsp. vanilla extract
½ tsp. almond extract
1 large egg
2 C. all-purpose flour
1 tsp. baking powder
¼ tsp. salt
Cooking spray
§Preheat oven to 375.
§Combine sugar and butter in a large bowl and beat with a mixer at medium speed until light and fluffy. Add corn syrup, extracts, and egg; beat well.
§Lightly spoon flour into dry measuring cups and level with a knife. Combine the flour, baking powder, and salt. Add flour mixture tot sugar mixture, and beat at low speed until the mixture is well blended.
§Drop dough by level TBS 2” apart onto baking sheets coated with cooking spray. Flatten cookies with a fork in a criss-cross pattern. Bake at 375 for 8 minutes or until cookies are golden brown. Remove cookies from pan and cool completely on wire racks.
I separated the dough into 2 parts, rolled them into logs and rolled the logs in colored sugar. I put them in the fridge to chill them and then sliced them into maybe 1/8” thick rounds before baking.
Mom’s Cranberry Bread
From Cooking Light BB
Very good flavor. Moist!
2 C. all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 C. sugar
1 C. cranberries (fresh or frozen, washed and chopped or halved---I use my food processor)
½ C. chopped nuts
1 beaten egg
3 TBS oil
1 C. orange juice
Sift dry ingredients together. Add cranberries and nuts. In separate bowl, mix egg and oil together, then add orange juice. Add wet ingredients to the dry and mix slightly to moisten everything. Bake in greased 8x4” loaf pan at 350 for 1 hour. Let cool in pan, remove and store well wrapped in cellophane or freeze for up to 3 months.
Good and fast for "assembly line" preparation. I whipped out 4 of these in no time.
S’mores Fudge – Makes 64 pieces
From Woman’s Day 11/17/98
Very fast & easy to make!
Note: if stored over a couple of days in refrigerator, the graham crackers tend to lose their crunch.
1 ½ C. (8 oz.) semi-sweet chocolate baking chips
2/3 C. non-fat sweetened condensed milk (not evaporated milk)
1 tsp. vanilla extract
1 1/3 C. miniature marshmallows
2 graham crackers, broken into small pieces
§Line an 8” square pan with aluminum foil; grease foil.
§Cook the chips and condensed milk in a heavy saucepan over low heat; stirring often until melted and smooth. Remove from heat, let cool 2 minutes, then stir in the vanilla extract and 1 C. of the marshmallows.
§Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge.
§Refrigerate 3 hours or until firm. Invert pan, peel off foil, invert fudge and cut into 1” squares.
Peppermint-Marshmallow Ice Cream Pie – Yield 8 Servings
From Cooking Light Magazine Aug. 2005
(Brushing melted ice cream into the pie plate “glues” the crust into place. Crushed chocolate wafers create the crust, while whole cookies define the edges of the pie.)
4 C. vanilla low-fat ice cream, softened and divided
20 chocolate wafer cookies (such as Nabisco’s Famous Chocolate Wafers), coarsely crushed and divided
1 ¼ C. miniature marshmallows, divided
15 hard peppermint candies, crushed
8 chocolate wafer cookies
5 hard peppermint candies, crushed
§Place 2 TBS vanilla ice cream in a small microwave-safe bowl. Microwave on High 20 seconds or until ice cream melts. Spread ice cream in the bottom of a 9” pie plate. Arrange 10 of the chocolate wafer cookies in bottom of pie plate. Put pie plate in freezer for about 10 minutes to refreeze ice cream.
§Place remaining softened ice cream, 1 C. marshmallows, and the 15 crushed candies in a large bowl; beat with a mixer at medium speed until well combined. Spoon ½ of the mixture evenly into crust and sprinkle evenly with remaining crushed cookies.
§Spread remaining ice cream over crushed cookies. Arrange whole cookies around outside edge of pie; sprinkle top of pie with remaining ¼ C. of marshmallows and the 5 crushed candies. Cover and freeze 4 hours or until firm.
Original recipe didn’t say to put crust in freezer to firm it back up but it would’ve made spreading the ice cream layer easier. I think next time I will also return the pie to the freezer after spreading the first layer of ice cream and topping it with crumbs. The crumbs move around when the remaining ice cream is put on top of them. For the top, I pressed the 1/4 C. marshmallows into the pie, crushed the cookies and scattered them over the top and then scattered the candies on top. Pretty!
Linda
Coconut Joys – Yield 3 ½ Dozen
From Southern Living (12/98?)
(make ahead a few days, flavors improve after storing in refrigerator)
½ C. butter
2 C. sifted powdered sugar
3 C. flaked coconut
1/3 C. semi-sweet chocolate morsels
§Melt butter in a saucepan over low heat; remove from heat. Stir in sugar and coconut; shape into ¾ “ balls. Chill until firm.
§Place chocolate morsels in a small heavy-duty zip-top plastic bag; seal. Microwave on high for 30 seconds, squeeze chocolate and microwave another 15 seconds or until remaining chocolate melts. Snip a tiny hole in corner of bag and drizzle chocolate over coconut balls. Store in refrigerator.
Chocolate Covered Coconut Joys:
Microwave 2 C. (12 oz.) semi-sweet chocolate morsels in a 2-cup glass measuring cup at High for 1.5 minutes or until melted, stirring twice. Dip coconut candies in melted chocolate, allowing excess to drip, and place on wax paper. Let stand until firm.
Lillian’s Gingerbread Cookies – Makes about 48 cookies
(Looks like gingersnaps after they bake. Dough is too wet to cut into shapes.)
2 tsp. baking soda 2 ¼ C. all-purpose flour
1 tsp. ground ginger ¾ C. oil
1 tsp. ground cinnamon ¼ C. molasses
½ tsp. ground cloves 1 egg
¼ tsp. salt
1 C. packed brown sugar
Stir together first 6 dry ingredients (soda through brown sugar). Combine oil, molasses and egg, add to dry ingredients, beat well. Add flour and beat until well mixed. Shape into 1” balls. Place 2” apart on cookie sheet. Bake at 375 for 10 minutes or until done. Remove from cookie sheet and place on wire rack to cool.
Oatmeal-Cheesecake-Cranberry Bars – Makes 36 bars
From Better Homes & Gardens, March 98
2 C. all-purpose flour 2 eggs
1 ¼ C. quick-cooking oatmeal 2 tsp. lemon juice
¾ C. packed brown sugar 1 tsp. vanilla
1 C. butter, softened 1 (16 oz.) can whole cranberry sauce
12 oz. cream cheese, softened 2 tsp. cornstarch
½ C. granulated sugar
§In a large mixing bowl stir together flour, oatmeal and brown sugar. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Reserve 1 ½ C. of the crumbs. Press remaining crumbs into a greased 13x9x2” baking pan. Bake in 350 oven for 15 minutes.
§Meanwhile, in same bowl, beat cream cheese and granulated sugar with mixer on medium speed until light and fluffy. Beat in eggs, lemon juice and vanilla. Spread over crust in baking pan.
§Stir together cranberry sauce and cornstarch; spoon carefully over cream cheese layer. Sprinkle with reserved crumbs. Bake 40 more minutes or until set. Cool on wire rack. Cover and chill at least 3 hours. Cut into bars.
Vanilla-Butter Cookies – Yield 3 Dozen Cookies
From Cooking Light BB
Nice, crisp cookies with a clean flavor.
¾ C. sugar
1/3 C. butter, softened (not margarine)
1 TBS light-colored corn syrup (I used 1 TBS water with about 1 tsp sugar instead—make it thick like corn syrup.)
2 tsp. vanilla extract
½ tsp. almond extract
1 large egg
2 C. all-purpose flour
1 tsp. baking powder
¼ tsp. salt
Cooking spray
§Preheat oven to 375.
§Combine sugar and butter in a large bowl and beat with a mixer at medium speed until light and fluffy. Add corn syrup, extracts, and egg; beat well.
§Lightly spoon flour into dry measuring cups and level with a knife. Combine the flour, baking powder, and salt. Add flour mixture tot sugar mixture, and beat at low speed until the mixture is well blended.
§Drop dough by level TBS 2” apart onto baking sheets coated with cooking spray. Flatten cookies with a fork in a criss-cross pattern. Bake at 375 for 8 minutes or until cookies are golden brown. Remove cookies from pan and cool completely on wire racks.
I separated the dough into 2 parts, rolled them into logs and rolled the logs in colored sugar. I put them in the fridge to chill them and then sliced them into maybe 1/8” thick rounds before baking.
Mom’s Cranberry Bread
From Cooking Light BB
Very good flavor. Moist!
2 C. all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 C. sugar
1 C. cranberries (fresh or frozen, washed and chopped or halved---I use my food processor)
½ C. chopped nuts
1 beaten egg
3 TBS oil
1 C. orange juice
Sift dry ingredients together. Add cranberries and nuts. In separate bowl, mix egg and oil together, then add orange juice. Add wet ingredients to the dry and mix slightly to moisten everything. Bake in greased 8x4” loaf pan at 350 for 1 hour. Let cool in pan, remove and store well wrapped in cellophane or freeze for up to 3 months.
Good and fast for "assembly line" preparation. I whipped out 4 of these in no time.
S’mores Fudge – Makes 64 pieces
From Woman’s Day 11/17/98
Very fast & easy to make!
Note: if stored over a couple of days in refrigerator, the graham crackers tend to lose their crunch.
1 ½ C. (8 oz.) semi-sweet chocolate baking chips
2/3 C. non-fat sweetened condensed milk (not evaporated milk)
1 tsp. vanilla extract
1 1/3 C. miniature marshmallows
2 graham crackers, broken into small pieces
§Line an 8” square pan with aluminum foil; grease foil.
§Cook the chips and condensed milk in a heavy saucepan over low heat; stirring often until melted and smooth. Remove from heat, let cool 2 minutes, then stir in the vanilla extract and 1 C. of the marshmallows.
§Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge.
§Refrigerate 3 hours or until firm. Invert pan, peel off foil, invert fudge and cut into 1” squares.
Peppermint-Marshmallow Ice Cream Pie – Yield 8 Servings
From Cooking Light Magazine Aug. 2005
(Brushing melted ice cream into the pie plate “glues” the crust into place. Crushed chocolate wafers create the crust, while whole cookies define the edges of the pie.)
4 C. vanilla low-fat ice cream, softened and divided
20 chocolate wafer cookies (such as Nabisco’s Famous Chocolate Wafers), coarsely crushed and divided
1 ¼ C. miniature marshmallows, divided
15 hard peppermint candies, crushed
8 chocolate wafer cookies
5 hard peppermint candies, crushed
§Place 2 TBS vanilla ice cream in a small microwave-safe bowl. Microwave on High 20 seconds or until ice cream melts. Spread ice cream in the bottom of a 9” pie plate. Arrange 10 of the chocolate wafer cookies in bottom of pie plate. Put pie plate in freezer for about 10 minutes to refreeze ice cream.
§Place remaining softened ice cream, 1 C. marshmallows, and the 15 crushed candies in a large bowl; beat with a mixer at medium speed until well combined. Spoon ½ of the mixture evenly into crust and sprinkle evenly with remaining crushed cookies.
§Spread remaining ice cream over crushed cookies. Arrange whole cookies around outside edge of pie; sprinkle top of pie with remaining ¼ C. of marshmallows and the 5 crushed candies. Cover and freeze 4 hours or until firm.
Original recipe didn’t say to put crust in freezer to firm it back up but it would’ve made spreading the ice cream layer easier. I think next time I will also return the pie to the freezer after spreading the first layer of ice cream and topping it with crumbs. The crumbs move around when the remaining ice cream is put on top of them. For the top, I pressed the 1/4 C. marshmallows into the pie, crushed the cookies and scattered them over the top and then scattered the candies on top. Pretty!