Lots of sweets this month. Here comes the cookies and other treats
These recipes are for your New Year’s Eve Party. I have already posted two alcohol based recipes, Buttered Rum-Spiced Cider and Candy Cane Martini Jelly Shots. Look for them here. I will now post non-alcoholic drinks for those of you who cannot drink alcohol because of medical or other reasons. (See separate blog) I have also added more party food recipes. See also recipes already posted: Pineapple Cheese Spread; Crostini with Caramelized Onion Jam; Layered Pizza Dip; Meatball Mini Burgers; and Pistachio Parmesan Crostini.
The separate blog for drinks comes from Flora’s Drink Hideout. I have also added three more drinks from that site. There are many more to choose from at that site: www.floras-hideout.com/drrecipes. Have fun and have a Happy New Year!
Kicked-Up Crab Bites
From Pillsbury on tablespoon.com
1 (3oz.) pkg. cream cheese, softened
¼ cup wasabi-horseradish flavored light mayonnaise
½ tsp. prepared horseradish
1 tbsp. finely chopped onion
1 ½ tsp. lemon juice
1 (6 oz.) can crabmeat, drained
2 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
Paprika, if desired
Chopped fresh parsley, if desired
Heat oven to 375 degrees. In medium bowl, mix cream cheese, mayonnaise and horseradish until creamy. Stir in onion, lemon juice and crabmeat until well blended.
Unroll 1 can of the dough, separate into 4 rectangles. Press each into 8x4” rectangle, firmly pressing perforations to seal. With pizza cutter, cut each into 8 squares. Spoon about 1 rounded measuring tsp. of crab mixture onto center of each square.
Unroll second can of dough; separate into 4 rectangles. Press or roll each into 8x4” rectangles, firmly pressing perforations to seal. Cut each into 8 squares. Place squares on top of crab mixture. Press edges with fork to seal, place on ungreased cookie sheets.
Bake at 375 degrees for 10-14 mins. or until golden brown. Remove from oven. Sprinkle each with paprika and parsley, remove from cookie sheet. Serve warm.
Sausage-Cheese Balls
From Bisquick on tablespoon.com
3 cups Original Bisquick mix
1 lb. bulk pork sausage
4 cups shredded Cheddar cheese (16 oz.)
½ cup grated Parmesan cheese
½ cup milk
½ tsp. dried rosemary leaves, crushed
1 ½ tsp. chopped fresh parsley or ½ tsp. parsley flakes
Barbecue sauce or chili sauce, if desired
Heat oven to 350 degrees. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1”
Stir together all ingredients, using hands or spoon. Shape mixture into 1” balls. Place in pan.
Bake 20-25 mins. or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
Bacon-Turkey Bites
From Betty Crocker on tablespoon.com
Honey Mustard-Cranberry Sauce
½ cup jellied cranberry sauce
2 tbsp. honey mustard dressing
½ tsp. ground mustard
1 to 2 tbsp. chopped fresh chives
Bacon-Turkey Bites
1 small turkey breast tenderloin (1/2 to ¾ lb.), cut into ½ to 3/4 “ cubes.
½ cup honey mustard dressing
8-10 slices bacon, cut crosswise into thirds.
For Honey Mustard-Cranberry Sauce: Mix cranberry sauce, dressing and mustard in 1 quart saucepan. Heat over low heat, stirring constantly just until melted and well blended, cool. Just before serving, sprinkle with chives. Serve sauce warm or cold.
Mix turkey and honey mustard dressing in shallow bowl. Cover and refrigerate 20 mins to marinate.
Remove turkey from marinade, discard marinade. Wrap bacon piece around each turkey piece, secure with toothpick. Place on ungreased broiler pan rack.
Broil with tops 4-6” from heat 8-12 mins., turning once, until turkey is no longer pink in center and bacon begins to look crisp. Serve with sauce.
Tomato-Pesto Appetizers
From Pillsbury on tablespoon.com
2 tbsp. basil pesto
¾ cup diced seeded tomato
2 tbsp. finely shredded mozzarella cheese
1 can (7.5oz.) Pillsbury refrigerated tender layer or buttermilk biscuits
2 tbsp. finely shredded Parmesan cheese
Heat oven to 375 degrees. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese.
Separate dough into 10 biscuits. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each mini muffin cup. Spoon about 2 tbsp. tomato-pesto filling into each cup, press in lightly. Sprinkle with Parmesan cheese.
Bake 6-10 mins. or until biscuit edges are golden brown.
Here’s two leftover turkey recipes
Turkey Wild Rice Soup II
From allrecipes.com by Galynn
2/3 cup uncooked wild rice
2 cups water
6 tbsp. butter
¼ cup finely chopped onion
¼ cup finely chopped celery
1/3 cup all purpose flour
4 cups turkey broth
1/3 cup shredded carrot
2 cups chopped cooked turkey
½ tsp. kosher salt or to taste
½ tsp. ground black pepper or to taste
¼ cup chopped silvered almonds
½ tsp. lemon juice
¼ cup half-and-half cream
Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium low, cover and simmer until the rice is tender, but not mushy, 40-45 mins. Drain off any excess water, fluff the rice with a fork and cook uncovered 5 mins. more. Set the cooked rice aside.
Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 mins. Stir in the flour and cook until it turns a pale yellowish-brown color, 3-5 mins. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer and cook, whisking constantly until the stock is thick and smooth and the carrot is tender, about 2 more mins.
Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more mins. to heat the ingredients. Stir in the lemon juice and half-and-half, bring the soup to a boil and serve hot.
Dad’s Leftover Turkey Pot Pie
From allrecipes.com by Rob N.
2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all purpose flour
1 tsp. salt
1 tsp. ground black pepper
½ tsp. celery seed
½ tsp. onion powder
½ tsp. Italian seasoning
1 ¾ cups chicken broth
1 1/3 cups of milk
4 cups cubed cooked turkey meat – light and dark meat mixed
4 (9”) unbaked pie crusts
Preheat oven to 425 degrees. Place the peas and carrots, beans and celery into a saucepan, cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 mins. Drain the vegetables in a colander set in the sink, and set aside.
Melt the butter in a saucepan over medium heat, and cook until the onion is translucent, about 5 mins. Stir in 2/3 cup flour, salt, black pepper, celery seed, onion powder and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat, stir the cooked vegetables and turkey meat into the filling until well combined.
Fit 2 pie crusts into the bottom of 2 9” pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the bottom and top crusts together at the edge of each pie to seal and cut several small slits into the top of the pies with a sharp knife to release steam.
Bake until the crusts are golden brown and the filling is bubbly, 30-35 mins. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 mins. Cool for 10 mins. before serving.
Confetti Egg Cups
By GourmetMom
on tablespoon.com
A breakfast holiday treat
12 slices thin ham (or deli lunchmeat)
12 eggs
1 cup shredded cheddar cheese
½ cup finely chopped red pepper
½ cup finely chopped green pepper
Preheat oven to 375 degrees. In a muffin or cupcake tin, press one slice of ham into each space. Crack an egg on top of each ham cap. Season with salt and pepper, to taste. Sprinkle red and green pepper on top of each egg. Bake at 375 degrees for 10 mins. Remove from oven, sprinkle each egg cup with cheese and return to oven for 5-10 mins. (until eggs are cooked according to your taste.)
Remove from oven and serve.
Two adult drink recipes and party food
Candy Cane Martini Jelly Shots
By JellyShortTestKitchen
on tablespoon.com
2/3 cup water
1/3 cup sweetened condensed milk
2 envelopes plain gelatin
3/4 cup vanilla vodka
2 tbsp white chocolate liqueur (or white crème de cacao)
3 tbsp. peppermint schnapps (or to taste – up to 4 tbsp may be added)
10 each small peppermint candies, or candy canes, crushed, for garnish (if desired)
Recommended pan: glass or non-reactive metal standard 1 lb. loaf pan (approximately 8” x 4”)
Pour water into a small saucepan. Sprinkle with the gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 mins.). Stir in sweetened condensed milk. Remove from heat.
Add the vodka, liqueur and schnapps, stirring well to incorporate. Pour into pan and refrigerate until fully set, several hours or overnight.
To serve, cut into 1” squares.
Immediately before serving, garnish with crushed peppermint candies, if desired.
Buttered Rum-Spiced Cider
From Betty Crocker
6 cups apple cider
½ tsp. whole cloves
¼ tsp. ground nutmeg
3 cinnamon sticks
6 tbsp. butter
6 tbsp. packed brown sugar
¾ cup rum
Heat cider, cloves, nutmeg and cinnamon sticks to boiling in 3 quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 mins. Strain cider mixture to remove cloves and cinnamon sticks if desired.
For each serving, place 1 tbsp butter, tbsp. brown sugar and 2 tbsp. rum in mug. Fill with hot cider.
Pinecone Cheese Spread
From Kraft Foods
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 pkg. (7 oz.) Kraft Mexican Style 2% Milk Finely Shredded Four Cheese
2 tbsp. Grey Poupon Dijon Mustard
2 tbsp. canned chopped green chiles
1/3 cup Planters Sliced Almonds, toasted
Ritz Crackers
Process first 3 ingredients in food processor until well blended. Stir in chiles.
Shape into 4” oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
Refrigerate 2 hrs. Remove from refrigerator 15 mins. before serving. Let stand at room temperature to soften slightly. Serve with crackers.
Tips: For a variation, serve with Ritz Snowflake Crackers; or add 1 tsp. hot pepper sauce in cream cheese mixture before shaping as directed. The cheese spread can be made ahead of time and stored in the refrigerator for up to 5 days.
Crostini with Caramelized Onion Jam
From Pillsbury
1 can (11 oz.) Pillsbury refrigerated crusty French loaf
2 tbsp. olive or vegetable oil
2 medium sweet onions, thinly sliced (about 2 cups)
2 tsp. garlic, finely chopped
1 tsp. kosher (coarse) salt
2 tbsp. packed brown sugar
¼ cup red wine vinegar
½ cup chicken or vegetable broth
Cooking spray
¼ cup cream cheese or chevre (goat) cheese, softened (2 oz.)
1 tsp. chopped fresh thyme or oregano leaves
Heat oven to 350 degrees. Bake French loaf as directed on can. Cool 5 mins.
Meanwhile, in 2 quart saucepan, heat oil over medium heat. Stir in onions and garlic; cook uncovered 10 mins., stirring every 3-4 mins. Add salt, brown sugar, vinegar and broth. Heat to boiling; reduce heat. Cover and simmer 30 mins.
Meanwhile, cut ends off cooled loaf; cut loaf crosswise into 24 slices, about ½” thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated. Return to oven, bake 5-10 mins. longer or until lightly toasted.
Remove saucepan cover, increase heat to medium-high. Cook 2-5 mins., stirring frequently, until most of the liquid is reduced and the mixture is the consistency of jam. Remove from heat, set aside.
Place 1 tsp. caramelized onions on each toasted bread slice, top with 1 rounded tsp. cream cheese. Sprinkly with herbs.
Layered Pizza Dip
From Betty Crocker
1 (8 0z.) container soft cream cheese with chives and onions
½ cup chunky pizza sauce
½ cup chopped green bell pepper
1/3 cup finely chopped pepperoni
2 oz. (1/2 cup) shredded mozzarella cheese
2 oz. (1/2 cup) shredded Cheddar cheese
Heat oven to 350 degrees. In ungreased 9” pie pan or 1 to ½ quart baking dish, layer all ingredients in order listed.
Bake at 350 degrees for 10-15 mins. or until dip is hot and cheese is melted.
Serve warm with bagel crisps, bagel chips or crackers. Makes 2 cups.
Meatball Mini Burgers
From Betty Crocker
Tiny Buns
1 can (16.3 oz.) Pillsbury Grands Flaky Layers refrigerated buttermilk or original biscuits (8 biscuits)
1 egg
1 tbsp. water
2 tbsp. sesame seed
Meatballs
2 tsp. vegetable oil
½ cup chopped onion (1 medium)
¾ cup chili sauce
¼ cup water
¼ cup yellow mustard
2 tsp. chili powder
32 frozen plain meatballs (From 28 oz. package; about 3 cups), thawed
8 slices (3/4 oz. each) American cheese, cut into quarters
Heat oven to 350 degrees. On ungreased cookie sheet, place biscuits 1-2” apart. Cut each biscuit into quarters, but do not separate pieces. In small bowl, beat egg and 1 tbsp. water.
Brush egg mixture over tops of biscuits, sprinkle with sesame seed.
Bake 14-17 mins. or until golden brown. Cool slightly, separate biscuit quarters.
Meanwhile, in 2 quart saucepan, heat oil over medium-high heat. Add onion, cook, stirring frequently until onion is tender. Stir in chili sauce, ¼ cup water, the mustard and chili powder. Cook 3-5 mins., stirring frequently, until slightly thickened.
Add meatballs to chili sauce mixture. Cover, cook over medium heat 8-10 mins. stirring occasionally, until meatballs are hot.
Split each biscuit quarter to make tiny bun. Fill each bun with 1 cheese piece, 1 meatball and some of the sauce. Secure with toothpick. Makes 32 appetizers.
Tips: Experiment with different cheeses such as Cheddar, Gouda or Monterey Jack with jalapeno peppers, to create a new taste sensation.
To save time, purchase dinner rolls or dollar buns instead of making your own.
Holiday Biscuit Cutouts
Tablespoon.com, by Betty Crocker
A breakfast treat for the holidays.
2 1/4 cups Martha White All Purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ lb. bulk pork sausage, cooked, crumbled, well drained
2 tbs. margarine or butter
¼ cup finely chopped pecans
¾ to 1 cup buttermilk
2 tbs. milk
Heat oven to 400 degrees. Grease cookie sheet. In large bowl, combine flour, baking powder, baking soda and salt, mix well. With fork or pastry blender, cut in sausage, margarine and pecans until mixture resembles fine crumbs. Stir in buttermilk, adding enough to form a soft dough.
Turn dough out onto well floured surface, knead dough 5 to 6 times. Roll out dough to 1/2“ thickness. Cut with floured 3” holiday cookie cutter or 3” biscuit cutter. Place biscuits 2” apart on greased cookie sheet. Cool slightly on wire rack.
Cran-Pistachio Cookies
From Betty Crocker
1 pouch (1 lb 1.5 oz.) Betty Crocker sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
¼ cup Gold Medal all-purpose flour
½ cup butter or margarine, melted
2 eggs
1 cup dry-roasted salted pistachio nuts, chopped
½ cup dried cranberries, chopped
Heat oven to 350 degrees. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
Using small cookie scoop or teaspoon, drop dough 2” apart on ungreased cookie sheet. Press with fingers to slightly flatten.
Bake 9-11 mins. or until edges are light golden brown. Cool 2 mins., remove from cookie sheet to wire rack. Cool completely. Store lightly covered at room temperature.
Caramel Pull-Apart Wreath
By Pillsbury
¾ cup granulated sugar
2 tsp. ground cinnamon
4 cans (7.5 0z.) Pillsbury refrigerated biscuits
½ cup butter or margarine, melted
¾ cup packed brown sugar
1 roll Betty Crocker Fruit by the Foot strawberry chewy fruit snack (from 4.5 oz. box)
Grease or spray 12 cup Bundt cake pan.
Mix granulated sugar and cinnamon in 1 gal. bag. Separate dough into 10 biscuits; cut each in quarters. Shake quarters in bag to coat, place in pan. Mix butter and brown sugar; pour over biscuit pieces.
Bake at 350 degrees for 40-50 mins. or until golden brown. Cool 10 mins. Meanwhile, unroll fruit snack. To shape into a bow, make a 1-3/4” long loop 5” from end; secure by pressing firmly to fruit snack. Make 5 additional loops, with one in center of bow, leaving remainder of fruit snack for ribbon. Press loops together to secure. Set aside.
Turn wreath upside down. Place bow on top of wreath. Place red and green candies on wreath for holly and leaves. Pull apart to serve. Serve warm.
Pistachio Parmesan Crostini
By Guy Fieri of Food Network
1 loaf seeded sourdough baguette
6 tbsp. unsalted butter, room temperature
¼ cup Parmesan cheese, grated
½ cup pistachios, shelled and finely chopped
2 tsps. black pepper, freshly cracked
1/3 cup olive oil for garnish
Preheat oven on low broil with rack about 8” from the broiling element. Slice the sourdough bread on the diagonal, about ½” think. Lightly spread with butter, then sprinkle Parmesan cheese and pistachios. Place under broiler and cook for 2 mins. When cheese just begins to melt, remove and crack the fresh pepper on top, then drizzle with olive oil. Serves 8-10.
Reindeer Feed
To learn how to make this with your kids, go to this site and watch the video.
Hedji’s Favorite Christmas Treat
My friend Nanci, or Hedji, as she is called, likes to make these at Christmas time. The recipe can be found on the back of a saltines box.
1 sleeve (about 37 Saltines
¾ cup brown sugar
1 cup butter
12 oz. (2 cups) semi-sweet chocolate chips
¼ cup chopped nuts
Preheat oven to 400 degrees. Line a 10x15” cookie sheet with foil; spray very lightly with cooking spray. Cover cookie sheet with saltines. Boil sugar and butter for 2 mins. Pour mixture over saltines and spread evenly. Bake for 5 mins. Remove from oven.
Sprinkle with chocolate chips (minis melt faster, Hedji says); then spread melted chips with spatula. Sprinkle ¼ cup chopped nuts over this and press down lightly. Cool in refrigerator till firm, then break up into pieces. They can be frozen if you can hang on to them long enough. They make for some fast eating.
Pecan and Sour Cream Cake
From cooking.com by Weldon Russell
¾ cup plus 1 tbsp. sugar
2/3 cup butter, chopped into small pieces
1 tsp. vanilla extract
2 eggs
4 oz. ground almonds
1 cup self-rising flour
½ tsp. baking soda
¾ cup plus 1 tbsp. sour cream or crème fraiche
1-1/4 cups chopped pecans
1 tsp. ground cinnamon
2 tbsp. light brown sugar
Melted butter, for glazing, if desired
Preheat oven to 350 degrees. Butter a 9” springform cake pan.
In a food processor, combine the sugar, chopped butter, vanilla, eggs, ground almond, flour, baking soda, and sour cream. Process for 1-2 mins. until the mixture is smooth.
Pour half of the batter in the prepared pan.
Combine the pecans, cinnamon, and brown sugar and sprinkle half over the mixture in the pan. Top with the second half of the cake mixture and sprinkle with the remaining pecan, cinnamon, and sugar combination.
Bake for 1 hr., or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10-15 mins. Turn out onto a wire rack to cool completely. If desired, brush the cake with the melted butter. Serve.
Mom’s Christmas Treat
This is my recipe. I’ve been working on it for awhile and finally got it right, I think. It’s for all the Moms out there who are busy doing everything to make Christmas bright for everyone, but who doesn’t take the time to treat herself once in a while. This recipe should take less than 10 mins. Take that time to enjoy yourself for just a few mins. Oh, I didn’t measure anything by the way, so these amounts are flexible depending on your own personal sweet tooth and the kind of apple you use. A Granny Smith will probably need more sugar than a Macintosh would. This recipe is for Michigan apples
1 big apple
1tbsp. cinnamon
1 tbsp. sugar
1 tsp. maple syrup
A small handful of chopped pecans
Cut the apple up into quarters. Take out the core and peel each quarter. Slice the quarters up again. Arrange all in a small microwavable dish.
Add cinnamon making sure each slice has some on it. Add sugar, toss easily. Add pecans. Drizzle the maple syrup over everything and toss lightly again.
Microwave for 2 mins. Delicious! Relax, Mom
Sparkling Tree Cakes
From Kraft Foods
1 pkg. (2-layer size) yellow cake mix
¼ tsp. green food coloring
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 cup powdered sugar
1-1/2 cups thawed Cool Whip Whipped Topping
16 peppermint sticks (3”)
½ cup Bakers Angel Flake Coconut
2 squares Bakers Semi-Sweet Chocolate, chopped
Assorted Christmas candy
Colored sugar
Heat oven to 350 degrees. Prepare cake batter as directed on package, tint with food coloring. Pour evenly into 2 greased and floured 9” round pans.
Bake as directed on package. Cool in pans 10 mins. Remove to wire racks. Cool completely.
Beat cream cheese and powdered sugar with mixer until blended. Stir in Cool Whip with whisk. Spread onto tops and sides of cakes.
Cut each cake into 8 wedges to resemble Christmas trees. Insert peppermint stick into curved side of each cake for the tree trunk. Decorate with remaining ingredients.
Marshmallow Snowmen
From myrecipes.com
Marshmallows
Melted caramels
Gingersnaps
Decorative elements (sprinkles, royal icing, pretzel sticks, spice drops, fruit leather, food coloring and pink Cake Mate Decors)
Dip a marshmallow in melted caramel, place on a gingersnap. Put sprinkles over excess caramel. Halve a marshmallow for head and attach with royal icing. Insert pretzels in body.
Flatten a spice drop, attach another to form hat. Cut scarves and bow ties from fruit leather, tuck under head. Dye royal icing and pipe eyes, nose and buttons. Attach pink Decors for cheeks.
(I assume you can buy all this stuff where you find cake decorating stuff)
Cherry Chocolate Shortbread Cookies
Togetherness.com
1 cup butter, softened (no substitutions)
½ cup sugar
½ tsp. almond extract
2 cups Eagle Mills All-Purpose flour with Ultragrain
¼ cup Argo or Kingsford’s corn starch
½ cup finely chopped Sunsweet Cherries
1 oz. bittersweet or semi-sweet chocolate, finely chopped (about ¼ cup)
1 tbsp. sugar
Drizzle ingredients:
2 ozs. Bittersweet chocolate, roughly chopped
1 tsp. shortening
Mix butter, sugar and almond extract thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
Form into 1” balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
Bake in preheated 300 degree oven for 20-30 mins. or until bottoms begin to brown.
Cool 5 mins., remove to a wire rack to cool completely.
Drizzle: Place 2 ozs. chocolate and shortening in a small resealable freezer bag. Microwve on high for about 30 secs., until chocolate is melted. Snip off corner and drizzle over cookies.
Chocolate Gingerbread Sandwich Cookies
From Pillsbury
3 tbsp. sugar
1 roll (16.5 oz.) Pillsbury Refrigerated Gingerbread Cookies
¼ cup baking cocoa
Filling:
2 cups powdered sugar
¼ cup butter, softened
1 tsp. vanilla
3-4 tsp. milk
Heat oven to 350 degrees. In small bowl, place sugar.
In large bowl, break up cookie dough. Stir or knead in cocoa until well blended. Shape dough into 36 (1”) balls. On ungreased cookie sheets, place balls 2” apart. Press each flat, with smooth-bottomed glass dipped in sugar.
Bake 6-9 mins. or until cookies are set. Cool 1 min., remove from cookie sheets to cooling racks. Cool completely, about 20 mins.
In medium bowl, beat filling ingredients with electric mixer on medium speed until light and fluffy. Spread about 2 heaping tsps. filling between bottoms of pairs of cooled cookies.
Holly Jolly Peanut Butter Cookies
From Peter Pan Peanut Butter & M&Ms
1 cup all purpose flour
2/3 cup old-fashioned rolled oats
1-1/2 tsp. baking powder
¼ tsp. salt
1 cup Peter Pan Creamy Peanut Butter
½ cup Parkay Original stick
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 egg
1-1/4 tsp. vanilla extract
1 pkg. (12.6 oz.) M&M’s Milk Chocolate Candies
Preheat oven to 350 degrees. Combine flour, oats, baking powder, and salt in medium bowl. Set aside.
Cream peanut butter, parkay, and both sugars in large bowl with electric mixer on medium-high speed until fluffy. Beat in egg and vanilla. Turn mixer down to slow speed and gradually add flour mixture. Stir in M&M’s with wooden spoon.
Form mixture into 1” balls. Place 3” apart on nonstick baking sheets and flatten with tines of fork in criss-cross fashion.
Bake 10-12 mins. or until edges are lightly browned and centers are still soft. Cool 1 min. on baking sheet, transfer to wire racks. Cool completely.
Santa Grahams
From Pillsbury
Red food color
1-1/4 cups vanilla frosting (from 16 oz. can)
1 cup (about 75) miniature marshmallows, halved crosswise
6 small red gumdrops, halved crosswise
24 red cinnamon candies
Line cookie sheet with waxed paper. In small bowl, stir ¼ tsp. red food color into ¼ cup of the frosting, blend well. In separate bowl, stir 1 drop red food color into remaining 1 cup frosting, blend well.
For each cookie, frost 1” of one corner of cracker with dark red frosting for Santa’s hat. Place 1 marshmallow piece in corner for pom-pom.
Frost remainder of cracker with pink frosting. Place marshmallow pieces on pink frosting around 2 sides for beard. Add gumdrop for nose and cinnamon candies for eyes. Place on waxed paper-lined cookie sheet.
Quick Holiday Cookie Bars
From Pillsbury
1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip, sugar or peanut butter cookies
Ready-to-spread frosting
Assorted sprinkles
Heat oven to 350 degrees. In 8- or 9” square pan break up cookie dough. With floured fingers, press dough evenly in pan.
Bake 25-30 mins. or until golden brown. Cool completely, about 45 mins. If desired, frost or decorate using ready-to-spread frosting and sprinkles. Cut into 4 rows by 4 rows. Store tightly covered.
Jingle Bell Cookie Pizza
From Pillsbury
1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies
1-1/2 cups miniature marshmallows
½ cup red and green candy-coated chocolate candies
½ cup hot fudge topping, heated, if desired
Heat oven to 350 degrees. Grease 12” pizza pan with shortening, or spray with cooking spray. In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12-17 mins. or until light golden brown.
Sprinkle marshmallows and candies evenly over crust. Bake 2-3 mins. longer or until marshmallows are puffed. Drizzle hot fudge topping over top. Cool completely, about 1 hour. Cut into wedges to serve.
These next two recipes are from two of the greatest cooks that ever got near a stove in Maine. One is my my mother’s recipe for Raisin Cake which I have been hunting for. The second one is from my Aunt Alice who raised eight kids on the farm with one hand and cooked for them with the other. I thank sister-in-law, Kay Sylvester, for sending them to me. I present these recipes exactly as the cooks wrote them down. I’ll leave it up to you as to what to do with them. By the way, have fun trying to find “seeded raisins.” You will probably have to use regular raisins.
Eve’s Raisin Cake
Evangeline Winchenbaugh Sylvester
Put together:
1 pkg. seeded raisins
2 cu. Cold water
½ tsp. salt
2 c. sugar
½ c. shortening
Put on stove and boil 5 minutes. Cool thoroughly then add:
2 tsp. soda
2 tsp. cloves
2 tsp. cinnamon
4 cups flour
Bake in 350 degree oven. Makes two loaves.
Banana Cake
Alice Emery Gray
1 egg
1 cup sugar
2 large or 3 small bananas, mashed fine with fork
1 ½ cups flour (unsifted)
½ tsp. baking powder
1 tsp. soda, rounded slightly and dissolved in 2 tbsp. of sweet milk
½ tsp. salt
1 tsp. vanilla
Bake at 350 degrees. ( I believe sweet milk is condensed milk.)
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