Cookie Recipes 1

Thank-you everyone who sent their favorite holiday cookies (and other treats). These look so yummy!

Almond Toffee Bark
Banana Nut Bread
Betty Crocker Gingerbread
Biscochitos
Black Walnut Refrigerator Cookies
Chanukah Cookies
Chocolate Almond Bark
Chocolate Cake
Chocolate Chip Cake
Chocolate Chip Gingerbread Cookies
Cream Cheese Cookies
Creamy Vanilla Frosting
Creme de Menthe Squares
Crookies
Cut out Cookies
Died and Gone to Heaven Cake
Easy Peanut Butter Cookies
English Toffee
Forget ‘ems
Fresh Pumpkin Pie
Ginger Ale Fruit Cake
Gingerbread Men
Gingersnaps
Graham Cracker Yummies
Lady Fingers
Marbled Chocolate Peppermint
No Bake Cookies
No Bake Drop Cookies
Old Fashioned Brownies
One Bowl Brownies
Overnight French Toast
Peanut Butter Cookies
Peanut Butter Fudge
Peppermint Shortbread
Pumpkin Cookies
Ritz Cracker Peanut Butter Chocolate Snack
Santa Lucia Buns
Seven Layer Bars
Snickerdoodles Milk Free
Sweet Potato Pie
White Chocolate Oreo Cheesecake

Note: A stick (or cube) of butter is 1/2 cup (125 grams).

Chanukah Cookies – Sugar Cookies

These are our family’s favourite Chanukah cookies. Actually they are great for all holidays! The dough handles easily and it works just as well with cookie cutters with intricate designs or simple outlines. Children love to help make these cookies!

1/2 cup butter
1 cup sugar
1 egg, beaten
1/4 cup milk
1/4 teaspoon vanilla, nutmeg, or any other flavouring
2 cups flour (about)
2 teaspoons baking powder

Cream the butter and sugar. Add the egg, milk, and flavouring. Sift flour. Mix baking powder with 1 cup flour, combine mixtures, then add the rest of the flour. Chill. Roll on floured board 1/4 inch thick. Cut into desired shapes. Sprinkle with sugar, cinnamon, chopped nuts. Bake in a moderately hot oven, 375º F. for 8 to 10 minutes.

from The Settlement Cookbook, page 151

Linda Z’s Notes:

Flour the cookie cutters to keep them from sticking to the dough. Also, flour the rolling pin and if necessary, gently flour the top surface of the dough. If I am using cookie cutters with a detailed surface design, I don’t sprinkle anything on top of the cookies. Sometimes I emphasize the lines of the design with coloured gel decorative icing. You can buy the small tubes of gel icing in the supermarket. It looks nice, but the tubes are expensive, and you have to allow a day for the icing to dry before you can stack the cookies.

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Banana Nut Bread

2 cups sugar
1/2 cup oil
1/2 cup applesauce
4 eggs
2 cups bananas, mashed
1/2 cup milk, soured with 1/2 tsp. vinegar and lemon juice for 10-15 minutes
4 cups flour
2 tsp baking soda
2 tsp salt
2 tsp vanilla
1/2 cup walnuts, chopped

Mix together. Bake at 350 degrees 45-60 minutes. Makes 5 small loaves.

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No Bake Cookies

1 large can salted peanuts
1 large can Chinese noodles
1 bag chocolate chips

Melt chips, stir in peanuts and noodles. Drop by spoonful on waxed paper covered cookie sheet. Refrigerate until set. – in NY

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Crookies!

Tastes like a Twix candy bar – but thinner and go great in christmas tins with buckeyes and dipped pretzels.

  1. Spread 1 sleeve of salteens on baking sheet
  2. Melt on med-low heat 1 stick of butter & 1 cup of brown sugar until ooey and gooey.
  3. Pour over evenly over crackers.
  4. Bake for 5 minutes on 350degrees will be bubbley.
  5. Remove from oven and sprinkle 1 bag of MILK chocolate chips. They will melt fast, spread with back of spoon.
  6. Pop into fridge or freezer until set & break apart.

Flybaby in Ohio

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Gingersnaps

2 cups packed brown sugar
1 1/2 cups shortening
1/2 cup molasses
2 eggs
4 1/2 cups all purpose flour
4 tsp. backing soda
2 tsp cinnamon, or to taste
2 tsp ground ginger, or to taste
1 tsp ground cloves, or to taste
1/2 tsp salt
Granulated sugar

Cream brown sugar and shortening in large bowl then add molasses and eggs. In a separate bowl sift the flour, soda, cinnamon, ginger cloves and salt together. Combine the shortening mixture and flour mixture. If mixture seems to dry, add a little water until moist. Cover and refrigerate at least 1 hour.

Heat oven to 375. Shape dough by rounded teaspoon fulls into balls. Dip top in granulated sugar. Place balls, sugared side up about 3 inches apart on a baking stone or lightly greased cookie sheet. Back cookies just until set, 10 to 12 minutes. Let the cookies set for a couple of minutes on stone or sheet then remove to cooling racks to finish cooling.

(My kids love to do the mixing after the creaming and are good at sifting and dipping the cookie dough in the sugar and putting the dough on the stones, all with my help of course!) Flybaby in Arkansas

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Peppermint shortbread

Bake your favorite shortbread recipe. Cover over with melted white chocolate. While still wet cover heavily with finely crushed peppermint candies. All done! Just be sure to REALLY smash up the candies. I use a baby sledge hammer and a heavy duty freezer bag. ( I count it as an upper body work out! LOL)

Blessings, – Tn FLYbaby

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Peanut Butter Cookies (by Betty)

This one is a recipe i give to all the kids that are just beginning to cook, so simple and so good, and the recipe is correct…there is no flour in this recipe!! Yummy.

1 cup Peanut Butter (plain or chunky)
1 cup Sugar
1 large Egg
1 tsp. Baking Soda

Spray cookie sheet with cooking spray. Beat together peanut butter and sugar. Add egg and baking soda, mix well.

Roll dough into balls and place one inch apart on cookie sheet. Flatten each cookie with fork using a criss cross pattern.

Bake at 350 degrees for about 10 minutes, cool 2 minutes before removing from baking sheet. Sprinkle with sugar if desired.

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Black Walnut Refrigerator Cookies

(You have to like BLACK walnuts to enjoy these cookies – if you like black walnuts, these are ~~wonderful~~! Do not substitute regular English walnuts)

3/4 cup butter or margarine
3/4 cup shortening
1 cup brown sugar
1 cup granulated sugar
3 eggs
4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 cup black walnuts (coarsely chopped)

Cream butter, shortening and sugars; add eggs and mix well; mix in salt, soda, baking powder and vanilla till smooth; mix in flour; add black walnuts and mix well. Form dough into logs on wax paper – wrap up in the wax paper and chill overnight. Slice into 1/4 inch slices and put on cookie sheets (leave room – the baking powder causes them to expand to about 1.33 times the size of the slice you make) Bake at 375 for 6 to 8 minutes (they should not get dark). Yield: 8-12 dozen cookies (depending on how big you make your logs!)

These are my absolute must have Christmas cookies. :)

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Gingerbread Men

My mom and I have made a double batch of these cookies (that’s about 600 tiny cookies!) every Thanksgiving for as long as I can remember–probably for about 20 years now. She always rolls out the dough, and I decorate the tiny people with nonpariels. Two eyes, a mouth, and little buttons. Mom also rolls out bigger cookies and gives them away in little gift bags with decorating gels to all her favorite kids, including my daughters. People at work beg me to bring them in b/c they are so yummy! I already have the recipe in my computer b/c I get asked for it every year, so I’m sending it as an attachment. Can’t wait to see what other recipes come through!

Flybaby from Michigan

PS The coolest part is that I won’t have to spend an extra day getting my house clean enough to have my Iowa mom over for cookie baking. We’re always cleaned up and ready to bake! :-)

1 c. butter
1 1/2 c. sugar
1 egg
4 tsp. finely grated fresh orange peel
2 T. dark corn syrup
2 tsp. baking soda
2 tsp. cinnamon1 tsp. ginger
1/2 tsp. ground cloves
1/2 tsp. salt
3 c. flour

Prepare the dough at least one hour before baking. Beat butter and sugar together until fluffy; beat in egg. Mix in the remaining ingredients except for the flour. Stir in flour one cup at a time until the dough sticks together. Form the dough into a ball, cover in plastic wrap, and refrigerate for at least one hour. The dough can be refrigerated in an air-tight container for a few days before baking.

Preheat the oven to 375°. Roll out about a fourth of the dough on a lightly floured surface; keep the remainder chilled until you are ready to use it. Use cookie cutters of any size; place cut cookies on an ungreased cookie sheet. If you wish to decorate cookies with red hots or nonpareils (good for tiny cookies!), gently press the candies onto the shapes before baking.

Watch cookies carefully; they are ready when they become puffed up. (Do not wait for the edges to brown.) Miniatures take about 2.5 minutes, and larger cookies take around 5 minutes. Let the cookies cool slightly before removing from the baking sheet. Decorate with Betty Crocker Decorating Gel. Enjoy!

This recipe makes about 300 miniature cookies.

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Forget ‘ems

2 egg whites ( I use a product called Just Whites)
dash of salt
3/4 c. sugar
1 tsp vanilla
1 (6 oz.) package mini chocolate chips
1 cup chopped pecans

Preheat oven to 350*

Follow directions on Just Whites for mixing powder and water.

Use mixer to beat egg whites (at room temp) until foamy; add salt.

Gradually add sugar, 1 Tbs. at a time, beating until stiff peaks form.

Fold in vanilla, choc. chips and pecans.

Drop by teaspoon onto 2 cookie sheets lined w/ aluminum foil.

Place in oven and immediately turn off heat. Do not open oven door for at least 8 hours 0r leave in the oven overnight. In other words Forget em till morning.

Carefully remove cookies. These make wonderful cookies for receptions, showers or teachers. I buy seasonal cellophane bags and curling ribbon for gift giving.

Yield: 50 – 60 yummy cookies Birmingham, AL

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White Chocolate Oreo Cheesecake

This is a recipe that I developed myself. I changed an overly rich cream cheese recipe and added Oreos! too good.

4oz. cream cheese (softened)
1 c. cold milk, divided
1 pkg (4 serving)White Chocolate Pudding
1 tub (8 oz.) Cool Whip
Oreos
1 prepared graham cracker or chocolate crust

Beat cream cheese and 1/4 c. milk with wire whisk until smooth. Add remaining milk and pudding. Beat 1 min. with wire whisk. Stir in about 6 crumbed Oreos. Stir in approx. 6 oz of whipped topping (saving some for garnishing, if desired). Spoon into crust. Refrigerate 4 hours. Garnish with Oreos and the rest of the whipped topping. Chill for about 4 hours. Can be frozen.

Thanks for doing the work you do. May God continue to bless you and the group that does this for so many others.

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Overnight French Toast

This recipe is so easy and delicious, (if you like sweets for breakfast). It tastes like a giant cinnamon roll!

2 cups brown sugar
1 cup (2 sticks) oleo
2 tsp. cinnamon
18 slices Italian or French bread
3 cups milk
6 eggs, beaten
1/3 cup white sugar
2 tsp. vanilla

Melt the brown sugar, oleo, and cinnamon in pan.

Lay some of the bread slices in bottom of a well greased 9×13 pan.

Drizzle part of the butter mixture over the bread, add more bread, repeating to make 3 layers, ending with the drizzle mixture.

Mix the remaining ingredients, and pour over the bread.

Cover with foil, and refrigerate over night.

Bake at 350* for 1 hour covered, then for 15 minutes uncovered.

I found I had to bake a little longer (maybe 15 min. more), but remember, it’s supposed to be moist and not dry looking.

It’s so sweet, you don’t even need to use butter or syrup. And it tastes delicious re-heated or cold, too, if there’s any left for later!!! It smells so good baking, you’ll want to get up early in the morning just to taste it!

Makes about 6 to 8 filling servings.

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Marbled Chocolate Peppermint

Crush 6-8 candy canes (depending on how pepperminty you like your candy) This is an awesome stress reliever. LOL Unwrap your candy canes and put them in a zip lock bag. Wrap a towel around it and smash them with a hammer!

Melt 2 16oz bags of your favorite chocolate chips. I do it in a small sauce pan over another sauce pan of water (basically a double boiler). Rest the top pan in the one with water. I know this can also be done in the microwave, but have never tried it. Stir often.

While melting the chocolate chips, also melt 1 16 oz. bag of white chocolate chips. Now this sounds stressful, but its really not, because if you wait until the chocolate chips are about half melted, the white ones will not be ready until you need them. Also, stir often.

When the chocolate chips are completely melted, add the peppermint. Mix well and spread evenly on a cookie sheet. When the white chocolate is completely melted, drop by spoonfuls onto the chocolate and swirl with a knife or chop stick.

Put in fridge until hard.

Break apart and put in cute bags or tins as gifts. This is incredibly easy and looks amazing. It tastes good too. LOL

Happy Holidays – Flybaby in TX

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Creme de Menthe Squares

Sort of a cookie, sort of candy, very rich, and the family goes nuts for these every year!

2 cups butter or margarine
1/2 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1 tsp vanilla
2 cups graham cracker crumbs
1/3 cup green creme de menthe
1 1/2 cups chocolate chips

Bottom layer: In sauce pan, combine 1 cup butter and cocoa powder, heat and stir well until blended. Remove from heat, add 1/2 cup powdered sugar and vanilla. Stir in graham cracker crumbs. Mix well, press into bottom of ungreased 9×13 pan.

Middle layer: Melt another 1/2 cup butter. In small mixing bowl, combine butter and creme de menthe. At low speed, beat in 3 cups powdered sugar till smooth. Spread over chocolate layer. Chill 1 hour.

Top layer: Melt together remaining 1/2 cup butter and chocolate chips. Spread over mint layer. Chill 1 to 2 hours. Cut into small squares, refrigerate until serving. Makes about 96 small squares.

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Snickerdoodles (Milk Free)

(Makes about 4 doz. Cookies)

My DS and I have milk allergies so we cannot have any milk products whatsoever, but I don’t let keep us from enjoying great foods =). I made these cookies and there rarely was a time that I didn’t see my DH & DS eating one…………..they were a huge hit! My DH even asked me to make those for his guys at work for Christmas gifts ;)!

Here is the recipe with the exact ingredients that I used ( one product is from a store that I know that not everyone may have, but they can adapt =) and I would be willing to help anyone that needs helping finding an alternative =)……….

1 1/2 cups Baker’s Sugar (the superfine granulated sugar)
1/2 cup Trader Joe’s Natural Margarine
1/2 cup Fleishmann’s Unsalted Margarine
2 eggs
2 3/4 cup unbleached all purpose flour
2 tsp. Cream of Tartar
1 tsp. Baking soda
1/4 tsp. Salt

Cinnamon Sugar Mixture:

1/4 cup Baker’s Sugar
2 tsp. Ground cinnamon

Mix sugar and cinnamon. And set aside.

Preheat Oven to 400.

Mix 1 1/2 sugar, the margarine and eggs in a large bowl. Stir in flour, cream of tartar, baking soda, and salt.

Shape dough into 1 1/4 inch balls. Roll balls in Cinnamon Sugar mixture. Place 2 inches apart onto ungreased cookie sheet.

Bake 8-10 minutes or until set. Remove from cookie sheet to wire rack.

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Betty Crocker Gingerbread

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour *
2 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. salt
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground cinnamon
* if using self-rising flour, omit soda and salt.

Mix brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least two hours.

Heat oven to 350. Grease cookie sheet lightly. Roll about 1/4 of the dough about 1/4 inch thick on floured board. Cut with floured gingerbread cutter or other favorite cutter. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until no indentation remains when touched; cool. Decorate with colored frosting (see Creamy Vanilla Frosting below), colored sugar and candies if desired. About 2 1/2 dozen 2 1/2-inch cookies; 185 calories per cookie.

That’s the actual recipe. I tend to roll the dough a bit on the thick side – the cookies come out almost cake-like. The mess is HUGE but pretty quick to pick up if you sweep all the leftover flour off the counter BEFORE you add a wet sponge to the process. My best memories of high school include my brother, sister and I carefully frosting 2 or 3 cookies – and then doing an insane slapdash job with frosting and sugar sprinkles.

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Creamy Vanilla Frosting

3 Cups Powdered Sugar
1/3 cup margarine or butter, softened
1 1/2 tsp. vanilla
about 2 tbsp. milk

Mix powdered sugar and margarine. Stir in vanilla and milk. Beat until smooth and of spreading consistency. 16 servings: 130 calories per serving.

This frosting is easy to spread and can be adjusted for thickness by adding more or less milk. I usually divide it up into 4 bowls – white, red, green and yellow (for the stars, of course!) It’s a cinch to clean with a hot soapy rag.

Enjoy! – Flying in SoCal

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Old Fashioned Brownies

This recipe for brownies is my son’s favorite. He is now 21 but ever since he was small he would ask me to make these anytime his friends came over. They all loved them! To this day, when I see his friends they always mention how much they loved this treat!

They’re fast & DELICIOUS. And the great thing about this recipe is that you can dress them up for company by cutting them up like petit fours and putting some white frosting with a cherry, or you might just pour regular chocolate chips after they come out of the oven and spread it around after the chips are melted (cheaper than buying frosting). You can swirl them with cream cheese (mixed with one egg & 1/4 c. sugar) before putting them in the oven and make swirl brownies–quite honestly–they’re great!

Sincerely, – in South Florida

2 Eggs
1 cup granulated sugar
1/2 tsp. salt
1 tsp. vanilla
1 tsp. old stale strong coffee
3/4 stick butter
1 cup semi sweet chocolate chips
3/4 cup all purpose flour

Melt butter & chocolate chips in the microwave for 1 minute (stir to blend). Meanwhile, in medium size bowl, beat eggs lightly with a a wooden spoon. Stir in sugar, salt, vanilla, & coffee. Add the melted butter and chocolate chips to the mix. Stir in flour until it is all well blended. Do not over beat! Spread mixture into a greased 8 inch square pan. Bake at 325 degrees for about 25 minutes. Brownies should still be soft and not overdone. Let cool in pan and cut into 12 regular size or 24 small bars.

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Cut Out Cookies

This is the recipe for sugar cookies that my Mom has been making since I was little–and I still think they are the best ever! I truly believe it is the nutmeg in the recipe–it gives it such an interesting taste! For icing, just use your favorite powdered sugar recipe. The other recipe is one my Mom got from a lady at church–they were always a hit at Potlucks!

4 C. sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
3/4 c butter, softened
1 1/4 c sugar
2 eggs
1 tsp vanilla extract

On sheet of waxed paper, sift flour with baking powder, salt & nutmeg, set aside.

In large bowl, beat on high speed the butter, granulated sugar, eggs & vanilla until light & fluffy.

With wooden spoon, stir in 1/2 of flour mixture. Stir in remaining flour mixture, mixing with hands if necessary.

Refrigerate dough, covered, several hours.

Preheat oven to 400 degrees. Divide dough into 4 parts, refrigerate until ready to roll out. Roll out dough, 1/8″ thick.

Place cut out cookies 2 inches apart on ungreased cookie sheet.

Bake 8 min or until set & lightly browned around the edges.

Let cool, and frost. Makes 3-4 dozen.

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Graham Cracker Yummies

Cover greased cookie sheet w/ graham crackers. Boil for 2 minutes–1 cup of brown sugar & 2 sticks of margarine. Add 1/2 cup chopped nuts (I like walnuts, but pecans would probably be good, too!) and then pour over crackers. Bake in 350 oven for 10 minutes. When cool, break apart graham crackers into squares. Yummy!

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Died and Gone to Heaven Cake

This one is an all time favorite, my DH works with a woman who said “you guys should come to our house for dinner sometime, your wife could make one of those cakes”

It’s very sweet and goes great with a cup of coffee after some turkey and stuff.

For the bottom:

1 stick (1/2 cup) butter or margarine melted
1 egg
1 yellow cake mix (extra moist works best)

Combine ingredients and press into a cake pan (I use a piece of waxed paper to do this, the mix doesn’t stick to it and if you use a big enough piece you can just smush it into place in one shot.)

For the top:

1 8 oz package of cream cheese softened
2 eggs
1 16 oz (1 lb) box of powdered sugar (yes the whole box)

Bake at 350 degrees for 30 to 40 minutes until top is golden brown. let cool before serving.

Is also good with chocolate chips mixed into the top and I know someone who uses the same recipe with a chocolate cake mix instead, it is very good that way.

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Ritz Cracker Peanut Butter Chocolate Snack

Spread a thick coating of peanut butter on a Ritz cracker, top it with another Ritz cracker and dip and coat in dipping chocolate with tongs and then set on waxed paper to cool. Walla…………….Reeses type peanut butter cookie that everyone loves!!!!!!

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Biscochitos

This particular recipe for these little New Mexico cookies is the one served at the Governor’s Mansion in Santa Fe. My grandmother received the recipe when she was there for a function many years ago. My sister and I both had these at our wedding receptions, and my mom has made them every Christmas for as long as I can remember.

6 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 teaspoons anise seed (crushed with a rolling pin)
2 cups (1 pound) pure lard
2 eggs
1 cup sugar
6-7 tablespoons water
1/2 cup sugar
1 tablespoon cinnamon

Sift flour, baking powder, and salt; set aside. Cream sugar and lard until creamy. Add eggs and anise seed and cream again until very fluffy. Mix with first mixture. Add enough water to hold the dough together. Roll out 1/4 inch thick. Cut in fancy shapes. [I chill the dough and run it through a cookie press instead of rolling it out and cutting them.] Place on a cookie sheet and bake at 400 degrees for about 10 minutes. Combine sugar and cinnamon and roll cookies in mixture.

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Chocolate Chip Gingerbread Cookies

I make each of these every year!

7 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1 tbsp cocoa
8 tbsp unsalted butter
1 tbsp grated ginger
½ cup dark brown sugar
½ cup molasses, unsulfured
1 tsp baking soda
¼ cup sugar

Chop chocolate into 1/4 inch pieces. Sift dry ingredients except baking soda. Beat butter and grated ginger together. Add brown sugar and molasses. Dissolve baking soda in 1 tsp of boiling water. Add ½ flour mixture, add baking soda, add remaining flour. Mix in chocolate. Turn onto plastic wrap, pat to 1/2″ thick, refrigerate for 2 hours. Preheat oven to 325 degrees. Roll into 1 ½ inch balls and refrigerate for another 20 minutes. Roll in sugar and bake for 10 – 12 minutes

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Almond Toffee Bark

3 cups sliced almonds
1 stick (1/2 cup unsalted butter, softened
1 1/2 cups sugar
1/3 cup water
1 Tbsp fresh lemon juice
1/2 tsp vanilla
1/4 tsp salt
6 oz. fine-quality bittersweet chocolate (not sweetened)

Preheat oven to 350 degrees and oil a large baking sheet.

In a large baking pan spread almond evenly and toast in the middle of the oven, stirring nuts halfway through toasting until golden, about 10 minutes.

In a 3-quart heavy saucepan bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, swirling pan occasionally, until deep golden, about 12 minutes.

Remove pan from heat and stir in two-thirds of the almonds. Immediately pour toffee onto baking sheet and with an offset spatula spread into a thin layer. Carefully transfer baking sheet (it will be very hot) to a rack and cool toffee.

Chop chocolate. In a double boiler or small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Pour chocolate over cooled toffee and evenly spread with offset spatula. Sprinkle toffee with remaining almonds. Chill toffee, uncovered, until firm, about 1 hour.

Break toffee into 2-inch pieces of ” bark.” Bark keeps, layered between sheets of wax paper in an airtight container at cool room temperature or chilled, 1 week.

Yield: about 36 pieces.

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Chocolate Almond Bark

8 oz. bittersweet chocolate
8 oz. white chocolate
1/2 cup roasted almonds

Melt each chocolate separately over hot water. Stir half the almonds into each chocolate. Drop spoonfuls of bittersweet chocolate onto a cookie sheet lined with waxed paper, leaving space between spoonfuls. Fill in spaces with white chocolate. Using a knife, swirl chocolate together. Chill. Break into pieces and package.

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Seven-layer Bars (also called Magic cookie bars)

These cookies are easy to make and I always get rave reviews. Since I finally bought a kitchen timer and used it last time I made these, they came out without one burned spot. Thank you Flylady! – a Flybaby in Austin

Melt 1/2 cup butter in the microwave. Pour into a 13×9 pan and stir in 1 1/2 cups crushed graham crackers. Pat evenly in pan and then sprinkle, in order, with 1 cup chocolate chips, 1 cup butterscotch chips, 1 1/2 cups sweetened flaked coconut, and 1/2 cup chopped walnuts. Pour one 14 ounce can sweetened condensed milk evenly over the top. Bake at 350 degrees for 30 minutes (set your timer and do two 15 minute Flylady jobs for extra-credit). Cool and cut into bars. (These cut more evenly if you wait overnight to cut them).

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English Toffee

1/2 lb butter(no substitutes)
1 1/3 cup brown sugar(packed)
pecan pieces
milk choc chips

Spread pecans on bottom of 9×13 pan, set aside. In a heavy bottom saucepan bring butter and brown sugar to a slow boil over medium heat, stir constantly(with wooden spoon, this will melt a plastic spoon*lol* I know from experience) Stir constantly for 12 minutes(this is the hardest part), then pour over pecans, spread out a bit. Sprinkle choc chips over and the heat from the toffee will melt them, as they melt spread over toffee. Allow to set a couple of hours. Break into pieces with a butter knife…and hide it if you want it to last any amount of time :o) I usually buy nice tins at the dollar store and give this as gifts to neighbors, teachers, etc. or as a cluttter free alternative just eat it all yourself!!

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Chocolate Cake

This is the greatest chocolate cake recipe! It’s best after sitting a few hours or overnight. It gets dense and moist and chocolately. The frosting is a bit sweet right away but that too gets better the next day and compliments the cake perfectly. I keep the recipe on my computer because I have to print it out for who ever tries it. It’s much better than any bakery cake! Not only does it taste fantastic, but I always have the ingredients on hand and it’s easy as well!

1 1/2 cups water
2 cups sugar
3/4 cup butter
2 eggs, slightly beaten
1 teaspoon vanilla

2 cups flour
1/2 cups cocoa
2 teaspoons baking soda
1/2 teaspoon salt

Cream butter in a bowl.

Bring water to a boil, add to butter and stir till melted. Add sugar, stir till dissolved. Add eggs and vanilla, mix well.

Combine dry ingredients. Add to butter mixture, mix well. Batter will be VERY thin-that’s ok.

Pour into greased and floured 9 x 13 pan.

Bake at 350 for 30-35 minutes.

Frosting

1/4 cup butter
2 cups confectioners sugar
2 tablespoons cocoa
1/2 teaspoon vanilla
2-3 tablespoons milk

Cream butter, mix with other ingredients, frost cake.

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Cream Cheese Cookies

This is our traditional Christmas favorite, going on 25 years now.

1 egg
1 cube butter
8 oz cream cheese
1 yellow cake mix

Mix thoroughly and place spoonfuls onto a cookie sheet. Sprinkle with red or green sugar sprinkles and bake at 350 degrees for about 15 minutes or until very lightly browned. That’s it. Enjoy!

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Easy Peanut Butter Cookie

1 cup chunky peanut butter
1 cup sugar
1 egg

Mix ingredients well. shape into 1 inch balls. Place balls on ungreased cookie sheet. Flatten with a fork dipped in flour.

Bake at 350 degrees for about 10 minutes until golden brown. Let cool slightly on cookie sheet (about 10 minutes). Lift off with spatula onto cooling rack or paper.

Eat and enjoy. Makes small cookies, but so rich! – FLYegg in TX

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Pumpkin Cookies

Mix together:

1 c. sugar
1 c. oil
2 eggs
1 can pumpkin (or 2 cups fresh pumpkin)
2 tsp. milk

Add:

4 cups flour
4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
2 c. choc. chips

Mix all together and drop by spoon on greased cookie sheet bake at 350*F for 10 or 15 minutes.

ENJOY makes 3-4 dozen

* We prefer using the mini chocolate chips or sometimes substitute raisins for a change. ~ A Flybaby in CT

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Ginger ale fruit cake

1/2 lb butter
1/2 lb sugar
2 1/2 c flour, heaped
4 eggs
1 T baking powder
a T golden syrup
1 tsp vanilla, lemon almond and any other essences you want

Soak 2 lbs fruit in 1/2 pint ginger ale overnight

Cream butter and sugar, add eggs one at a time, the syrup and fruit, then flour and baking powder sifted

Cook about 4 hours (325 F)

This recipe has gone through 3 generations of our family, and spread sideways through the cousins!

Merry Christmas!

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One-Bowl Brownies

(We use a microwave safe bowl and melt the butter in it – then mix in the remaining ingredients. Then all you have to do is dump it in the pan. These are the FUDGIEST best-tasting brownies ever. You won’t believe it unless you try it!)

1 stick butter
1/3 cup baking cocoa
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. salt

Preheat oven to 350 degrees. Melt butter. Mix in cocoa. Add sugar. Add eggs one at a time. Add vanilla, flour and salt together. Do not over beat. Grease an 8″ x 8″ pan. Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.

- in Michigan PS – Thanks so much for all you do!

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Lady Fingers

Here are some of our family favorites for Christmas. One recipe is cookies the other two are candy and fudge. All are very easy and delicious. I have made them for many.many years:

1 C Butter
1/3 C Sugar
2 t Water
2 t Vanilla
2 C Sifted All-Purpose Flour
1 C Chopped Pecans

Cream butter and sugar. Add 2 teaspoons water and vanilla. Mix well. Blend in flour and nuts. Chill 4 hours. Shape into balls or fingers. Bake on ungreased sheet at 325 degrees for 20 minutes. Cool slightly. Roll in powdered sugar. Makes about 3 dozen.

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Peanut Butter Fudge – Easy!

Butter sides of 2-quart saucepan. In it combine 2 cups sugar and 3 cup evaporated can milk. Stir over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage. remove from heat; quickly add 1 cup peanut butter and 1 teaspoon vanilla. Blend and pour into buttered 8×8 pan. Chill and cut when firm. I usually double this recipe and put it in a 13×9 pan.

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Sugared Pecans

1 lb Pecan Halves
1 Egg White
1 t Water
1 C sugar
1 t salt
1 t cinnamon

Whip egg white and water until stiff. Add pecans and mix well until moistened. Add sugar, salt, and cinnamon. Mix well. Bake at 250 degrees for one hour; turn every fifteen minutes. Makes a great gift.

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Fudge

The whole family LOVES it and we’ve never made any other fudge recipe since! It’s called Million Dollar Fudge.

4 1/2 Cups sugar
1 tsp salt
1 cube margarine
1 12 oz. can evaporated milk
7 oz. jar marshmallow creme
16 oz. Hershey bar, broken into pieces (I use Hershey bar with almonds, yum!)
18 oz. semi sweet chocolate chips
2 tsp vanilla

Combine sugar, salt, margarine and milk in large saucepan. Over medium heat, bring contents to a boil and continue to boil for 4 minutes, stirring constantly. Remove from heat and stir in marshmallow creme. Then mix in chocolate and vanilla. Turn into buttered 13 X 9 pan. Allow to set up and enjoy! Freezes very nicely.

Flybaby in WA State

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Fresh Pumpkin Pie

1 unbaked 9-inch deep dish pie shell
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 3/4 cups cooked pumpkin
1 1/2 cups (12 ounces) evaporated milk

Combine the sugar, salt, spices in a small bowl. Beat the eggs lightly in a larger bowl and stir in the cooked pumpkin and sugar/spice mixture. Gradually stir in the evaporated milk. Pour into the pie shell.

Bake in a preheated 425 degree oven for 15 minutes. Reduce the temperature to 350 degrees and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for about 3 hours. Chill, but do not freeze.

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Chocolate Chip Cake

1 box Yellow Cake Mix (no pudding) (Duncan Hines)
1 pkg. chocolate instant pudding (3oz)
1 pkg. vanilla instant pudding (3oz)
4 eggs (or 8oz 2nd Nature egg substitute)
3/4 cup oil
1 cup buttermilk
6 oz milk chocolate chips (roll in flour)

Combine all ingredients and pour into Bundt pan.

Bake at 350° for 40-50 minutes. (black bundt 325º)

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No Bake – Chocolate, Oatmeal, Peanut butter Drops

1 stick butter
6 tablespoon Coco Powder
2 cups sugar
1/2 cup milk
1 teaspoon vanilla
1/3 cup peanut butter
3 cups oatmeal (one minute)

On stove top cook first four ingredients to a boil. Stirring constantly.

Remove from stove and vanilla and peanut butter. Once mixed add oatmeal.

Drop on wax paper and let cool.

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Sweet Potato Pie

1 stick margarine (4ounces)
2 cups sweet potatoes, mashed
2 cups sugar
1 small can evaporated milk
2 pie crusts, unbaked
1 teaspoon vanilla
3 eggs
1 1/2 teaspoons cinnamon

Mix potatoes, sugar and margarine well. Add other ingredients and mix well. Pour into crusts. Bake 1 hour at 350°. Makes 2 pies.

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Santa Lucia Buns (CATS) from CK’s mother

I am crazy for these- make the recipe all year long

1 cup milk
1/2 teaspoon saffron- powdered or strands

Scald milk with the saffron.

1/2 cup butter
1/2 cup sugar

Mix into milk and then let cool.

1/4 to 1/2 cup lukewarm water
two packages yeast

Stir yeast into water in large bowl. Add cooled milk mixture to yeast.

7 cups all-purpose flour

Mix one half (3&1/2 cups) into milk mixture in bowl.

2 eggs
1/2 to 1&1/2 cups raisins
1/2 to 1 cup ground almonds

Stir into dough. Mix in remaining flour until dough is not too sticky. Knead at least 5 minutes. Cover with plastic wrap or oil bowl and dough and cover with a cloth. Let rise in a warm place until at least doubled in size. Beat dough down and shape: for Lucia cats roll out dough, cut slices, roll these into ½ inch thick and 5-7 inch long ropes, cross two of these, and curl the four ends around raisins. For larger loaves make larger dough ropes and braid them or shape as large Lucia cats.

1 egg
1 tablespoon water

Beat together. Brush tops of shaped dough with egg water mix. Let shaped dough rise in warm place until doubled in size. Bake at 400 F for small rolls- 10-20 minutes- and 350 F for larger breads- 20 to 45 minutes. Bread is done when top is rich yellow brown but tapping on bread does not dent it- that is it is no longer doughy inside. Avoid over baking.

Bread machine: 1 c milk, ½- tsp saffron, 3/8 c each sugar; butter, 5¼ c flour, 1 ½ eggs, ½+ c raisins and ground almonds, 2+ tsp yeast; make/paint 2 braids and bake 350 for 20 min

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