FOURTH ANNUAL HOLIDAY COOKIE EXCHANGE
|This is a good cookie recipe if you like spice things. It doesn't make a pretty cookie, but they taste good. I have played with the recipe and left out the cloves and nuts for a friend that had allergies, but they still tasted good. Happy Holidays, Shanna|
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups packed brown sugar
1 egg, beaten
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
2/3 cup confectioners' sugar
1 tablespoon milk
|The following recipe was submitted by reader Courtney.|
18 vanilla wafers
1/2 cup. honey
2 (8 oz.) light cream cheese.
1 tbsp. lemon juice
1 tsp. vanilla
18 (2 1/2 inch) baking cups
1 c. strawberries, sliced
1 tbsp. honey
1/4 tsp. cinnamon
1 tsp. vanilla
|This recipe was submitted by reader Ann.|
150g caster sugar
2 small free range eggs
1/2 tsp vanilla extract
200g plain flour
Pinch of salt
1/2 tsp bicarbonate of soda
75g chopped walnuts
200g sweet mincemeat
Drop 20g of the biscuit mix onto the prepared baking trays. Use a fork dipped in plain flour to press the biscuits down to even thickness. Please make sure you leave enough of a gap between the biscuits as they do spread.
Bake the biscuits for 8 to 10 minutes until light but golden brown for a soft eat, if you prefer a crispy crunchy biscuit bake them for 12 - 15 minutes, dust them with icing sugar and leave them to cool on a cooling rack.
Makes about 35 - 40 biscuits.
|The following recipes were submitted by our Food Editor Maria and her friends and family.|
|Italian amaretti cookies|
1 cup whole blanched or unblanched almonds
1/2 cup powdered sugar
2 egg whites
1 tablespoon amaretto or 1/2 teaspoon almond extract
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
Whole blanched or unblanched almonds
Coarse or regular granulated sugar
In a large bowl, beat the egg whites, amaretto, and cream of tartar with an electric mixer on high speed until soft peaks form (tips curl). Gradually beat in 1/2 cup granulated sugar, about 1 tablespoon at a time, until stiff peaks form (tips stand straight). Fold half of the almond mixture into the egg egg white mixture. Fold in remaining almond mixture.
Spoon almond mixture into 1-inch diameter mounds, 2 inches apart on the prepared cookie sheets. Place a whole almond atop each cookie. Sprinkle lightly with coarse sugar.
Bake in a preheated oven for 13 to 15 minutes or until tops are set and lightly browned. Cool completely on cookie sheets on wire racks. Peel cookies off parchment paper or foil when cool. Makes about 48 cookies.
|Butter Pecan Cookies|
Sprinkle pecans over crust. In a small saucepan, combine 1 cup butter and 3/4 cup brown sugar.
Cook over medium heat, stirring constantly, until mixture boils for 1 minute, combines, and looks syrupy. Drizzle evenly over the pecans. Bake bars 17-22 minutes until bubbly over entire surface. Remove from oven.
Sprinkle immediately with milk chocolate chips and cover with foil to trap heat. Let the chocolate melt for a few minutes, then remove foil and swirl a knife through some of the chips to marble.
Don't try to spread the chips over the whole pan. 36 bars
|Caramel Cream Cookies|
1 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1 egg yolk
2 cups plus 2 tablespoons flour
1/4 cup butter
2-1/2 cups sifted powdered sugar
1 tsp. vanilla
3-5 Tbsp. cream
Preheat oven to 325 degrees F. Roll dough into 3/4" balls and place on cookie sheet. Flatten to 1/8" thickness by pressing fork tines, in crosswise pattern, into the balls to flatten, or by pressing with the bottom of a sugared drinking glass.
Bake at 325 degrees F for 8-11 minutes until cookies just begin to turn very light brown around edges. Remove from cookie sheets immediately and cool on wire rack.
In saucepan, melt 1/4 cup butter (NOT margarine). Cook over low heat until butter just begins to brown, watching carefully, about 6-8 minutes. Remove from heat and blend in powdered sugar, vanilla, and cream until desired
Frost the top of the cookies with a swirl of frosting. If frosting hardens as you work, beat in a bit more cream. You can also sandwich two cookies together with the frosting. Spread frosting on the fat side so the side with the fork marks faces out. Makes about 2 dozen sandwich cookies, or 4-5 dozen frosted cookies.
1 10-ounce frozen pound cake, thawed
1 19-ounce container vanilla frosting
3/4 cup chopped salted peanuts
1/2 cup butter, softened
3/4 cup packed brown sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
1/8 teaspoon salt
3/4 cup semisweet chocolate pieces
1/3 cup chopped walnuts or pecans
1/3 cup chocolate-covered toffee pieces
2. Spread dough evenly in an ungreased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars. Makes 36 bars.
|The following recipe I made for my mothers birthday party but it's yummy anytime. [Sue - Managing Editor]|
2 cups self rising flour
1/2 stick (55g) cold butter
1 level tsp baking powder
1/2 tsp salt
150 ml milk
1 egg beaten with a little milk
Grease and flour a baking sheet (or use parchment paper).
Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs.
Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.
Turn the mixture onto a floured board and knead very lightly until just smooth then lightly rol out to 3/4" thick.
Cut rounds with a 3" cutter or cut into triangle with a sharp knife.
Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
Cool on a wire rack before eating.
For Cheese Scones - add 1/2 cup grated cheese and 1/2 tsp dry mustard to the mixture after rubbing in the butter and flour and continue with the basic recipe. Sprinkle the scones with 1/2 cup more grated cheese before baking in the oven.
For Fruit Scones - Add 1/4 cup sultanas or chopped dates to the dry ingredients in the basic recipe. Serve with strawberry jam and whipped cream (the real stuff not squirted out of a can).