Christmas Candy

                                                            This is a platter of Christmas candy, so I am just going to make a list of everything that is on this platter instead of doing several posts. with a platter like the one that I maid you can take it to Christmas party's or a New Years Eve party and have enough for everybody.

• Almond Roka
• Divinity
• Chocolate Fudge
• Peanut Butter Fudge
• Peanut brittle
• cherry kiss cookies

 Almond Roca:

Sorry but I am not aloud to share this recipe because it is a family secret from my that has been passed down through the generations. Also my mother would probably never forgive me for sharing it.

 

Divinity:

2 ½ cups sugar

½  cup light corn syrup

½  cup water

¼  teaspoon salt

2 egg whites

1 teaspoon vanilla

½  cup chopped pecans (optional) or ½ broken candy cane (optional) or ½ cup cherries (optional)

 In a 2 quart saucepan combine sugar, corn syrup, water, and salt. Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.

 Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form. When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer. Add vanilla and beat until candy holds its shape, 4-5 minutes.

 

Chocolate Fudge:

  4 cups granulated sugar

24 marshmallows

2 tablespoons water

1 large can evaporated milk

18 ounce chocolate chips

2 teaspoon vanilla extract

½ pound butter or margarine

Melt sugar, marshmallows, water and milk, then boil 10 minutes, stirring constantly to avoid scorching. Add chocolate chips, vanilla extract and butter or margarine. Beat only until of pouring consistency. Pour into a buttered 13 x 9-inch pan

I prefer to use a candy thermometer and cook to 240^o. If raining might need to cook longer.

Peanut Butter Fudge:

 

Sorry once again I am not allowed to give this recipe out.  

 

Peanut Brittle:

½ cup Karo

1 cup sugar

1 cup peanuts

1 tablespoon butter or margarine

1 teaspoon almond or vanilla extract

1 teaspoon baking soda

In two (2) quart kettle mix together sugar and Karo.  Cook 4 minutes on high.  Stir in peanuts.  Cook 3 minutes on high.  Stir in vanilla and butter.  Cook 1 minutes on high.  Gently stir in baking soda.  Pour onto buttered cookie sheet.  Cool and break into pieces.

 

Cherry Chocolate Kisses:

 

 1 cup unsalted butter softened but still cool ******* Very Important

1 cup powdered sugar

1/8 teaspoon salt

2 teaspoons maraschino cherry “juice”

1/4 teaspoon almond extract

2 and 1/4 cups all-purpose flour

1/2 cup maraschino cherries, chopped

Granulated sugar, for sprinkling the cookies

36 milk chocolate kisses, unwrapped

 Preheat the oven to 325^o.

In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt. Add the cherry juice and the almond extract until combined.

 With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed. Increase the mixer speed to medium and add the cherries.

 Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart. Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick. Sprinkle each cookie with a little granulated sugar.

Bake the cookies until the bottoms are lightly browned, about 14 minutes. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center. Transfer the cookies to a wire rack to cool completely.

 

Servings: approximately 36 cookies

 

 

 

 

 

 

 

 

 

                                                                            

Classic Pecan Pie

I used the Classic Pecan Pie recipe from the back of a Karo syrup bottle to try a new pie that I have never maid before. Instead of it being a pecan pie I made it into a walnut pie. One thing I have learned in making these pies is to check the flour that you use. I was using self-rising and it turned the dough into a crumble when you tried eating it and because this pie boiles when it is baking and the pie crust rased to the top.

Directions

Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F

VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

Apple Pie

 

This is my grandma's pie recipe. A Thanks Giving and Christmas would not be the same with out this amazing pie there on the desert table.

1 quart canned apples
1/3 teaspoon salt
½ cup sugar
1 tablespoon tapioca
½ tablespoon flour
Dash of Cinnamon
3 dabs of butter prior to top crust

 Sometimes add a little lemon juice if apples are flat tasting.

Bake 450 o at 10 minutes and 325 o 20 to 25 minutes. Bake on 4th rack from bottom.

Libbys Pumpkin Pie

I maid this pie recipe because it is my family's favorite, the only thing I add for spice is the cinnamon because some of my family members do not like the spice and then I maid some whipped cream, witch gives it a grate flavor, add some vanilla bean paste and you will have one grate peace of pie.

Ingredients

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Soft Pretzels

These Soft Pretzels are amazing, they made a great snack and I did not use any of the toppings listed here. I used coarse ground garlic salt. I got this recipe from Better Homes and Gardens New Baking Book.

Ingredients:
4 to 4 1/2 cup flour
1 package active dry yeast (2 1/4 teaspoon)
1 1/2 cups milk
1/4 cup sugar
2 tablespoon cooking oil (I used canola)
1 teaspoon salt
2 tablespoons salt (separate use)
3 quarts boiling water
1 egg white (if rotating)
1 tablespoon water
Sesame seed, poppy seed, or coarse salt

Heat your oven to 475 degrees.

A large mixing bowl stir together 1 1/2  cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, oil, and the 1 teaspoon salt until warm (120 or 130 degrees). Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using wooden spoon, stir in as much of the remaining flour as you can.   

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape dough into ball, place dough in a lightly greased bowl. Let sit until doubled in size.

When it is risen, punch it down and let it rest for about 10 minutes on floured surface. Grease two baking sheets and put them aside.  Roll dough into a 12x10-inch rectangle cut the rectangle into twenty 1/2-inch strips. Carefully stretch each strip into a rope about 16 inches long and shape into a pretzel.

Place pretzels on baking sheets and bake at 475 degrees for 4 minutes. Remove from oven and reduce oven temperature to 350 degrees.

In a large pot dissolve 2 tablespoons salt in water and bring to a boil. When it comes to a boil, reduce it down to simmer. Lower pretzels, 4-5 at a time, into the water and let them simmer for 2 minutes, turning over once.

Remove the pretzels from the water and put them on paper towels for just a few seconds or they'll start sticking to the paper towel. (I used a wire rack)

Place the pretzels on the greased baking sheets.

Mix 1 egg white and 1 tablespoon water together in bowl. If you're using shelf-only items, just skip the egg white. Brush each pretzel. Sprinkle with salt or whatever you have.

Bake the pretzels in the 350 degree oven for 20-25 minutes or until golden brown.

Briana's Fudge Brownies

It has taken me five years to prefect this brownie recipe. My family and friends have been my test subjects to my brownies and now that its perfect I am sharing my recipe with you guys; with a bowl of fresh popcorn and a tall glass of milk you have the perfect movie night snack.

Ingredients:
1 cup of butter
4 ounces of cocoa powder
2 cups of sugar
4 whole eggs plus 1 egg white
3 teaspoons of vanilla
1 1/2 cup of all-purpose flour

Directions:
Grease a 9x13-inch baking pan; set aside. in a medium saucepan melt butter and chocolate over low heat. Remove form heat. Stir in sugar, eggs, and vanilla. Lightly beat the mixture just until combine. (Don't over beat or brownies will rise and fall this makes them very hard). Stir in flour. Spread in batter in prepared pan.

Optional:
Replace the 1 egg white with 1/2 a cup of melted milk chocolate chips.

Cinnabon Cinnamon Roll Cake

My mom got this recipe from one of her Bunko Babes  and I decided to give it a try; it was so good that I made once and then my mom made one the next day because it was all gone.

3 cups flour
1/4 teaspoons salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cup milk
2 eggs
2 teaspoons vanilla

1/2 cup butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
2/3 cups nuts (optional)

Frosting:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 tablespoon vanilla
3 tablespoons maple syrup
1-2 teaspoons milk

With an electric or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 tablespoons melted butter. Pour batter into a greased 9x13" baking pan.

In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place Cream cheese, butter, powdered sugar, maple syrup, milk, and vanilla in a large bowl. Beat until smooth. Spread over warm cake. Serve warm (we like it straight out of the oven) or at room temperature.

Popcorn Cake or Balls

This is one recipe that you can do any time of the year and with any candy you want. My mom got this from Gina Wooley’s Mom-Billie Barnes, add some color to them and they look amazing any time of the year.

Ingredients:
4 quarts popcorn
1 pound small gumdrops
1/2 pound salted peanuts

Melt:

1/2 cup vegetable oil
1/2 cup butter
1 pound package small marshmallows

 Pour over popcorn, mix and press into angel food cake pan or roll into balls.

Butterfingers

 

These not only look like the real thing but tastes like the real thing too! They are so easy to make, and would work grate for a Halloween Party or just for a grate snack I got this recipe from Tasty Kitchen

 

Ingredients

• 16 ounces, weight Candy Corn
• 16 ounces, weight Creamy Peanut Butter
• 3 cups Milk Or Dark Chocolate

Directions

Line an 8×8 or 9×9 inch pan with wax paper.
Melt the candy corn in the microwave in a medium bowl, stirring every 30 seconds. Continue heating for 30 seconds at a time, stirring in between, until melted and smooth. Stir in the peanut butter until equally distributed and smooth. Pour into prepared pan and smooth. Place in the freezer for 10-20 minutes until firm.
In the meantime line a large baking sheet with wax paper.
Take the chilled bars out of the pan and cut them into mini Butterfinger size bars (I just eyeballed it – you can too!).
Melt the chocolate in a clean medium bowl in the microwave stirring every 30 seconds and continuing to heat for additional 30 second bursts until smooth.
Using a fork, dip each Butterfinger into the chocolate, turning to cover completely. Take the bar out of chocolate with fork and tap lightly on the side of the bowl so that excess chocolate falls off. Place on the wax paper lined baking sheet. Continue with Butterfingers until all are dipped. (If at any point your chocolate becomes too hard to dip, simply return it to the microwave and heat for another 10-15 seconds and stir. Do this throughout the process as needed.)
When all bars have been dipped, place them in the freezer for an additional 5-10 minutes. Enjoy.

 

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Candy Corn

These were amazing. although they were softer then the candy corn. If I could change anything I would use honey over corn syrup just for a better taste. I got this recipe from The food network web site. And everybody and my family loved them so if you are in need of snack food for a Halloween part these would be grate .           

 

 

 

 

 

 

 

 

 

Ingredients

• 1 1/4 powdered sugar, approximately
•  6 1/2 teaspoons nonfat dry milk, approximately
• 1/4 teaspoon kosher salt
• 1/2 cup granulated sugar, approximately
• 2 1/2 tablespoons water
• 2 tablespoons unsalted butter, room temperature
• 1/2 teaspoon vanilla extract
• 2 to 3 drops yellow and orange gel paste food coloring

Directions

Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside.

Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes.

Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half.

Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough
. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer. .

Coconut Macaroons

This is not my picture I barrowed it because I did not get a chance to take a picture because my family ate it all. I got this recipe from Taste of Home.

1-1/3 cups flaked coconut

1/3 cup sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

2 egg whites

1/2 teaspoon vanilla extract

 In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.

Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.

Dog-Gone-Good Cup Cakes/Pumpkin Roll

This is my mom Bonnie's recipe that she got from the back of a Libby's Pumpkin wrapper and its true of how they got there name. She left to pick my sister and I up from school and when we got back home the dog had ate them all and my mother was mad; so we named them Dog-gone Good Cupcakes.

Bonnie’s note: I use this recipe for “Dog-gone Good Cupcakes” Put them in mini-muffin cups and use same frosting. (Got their name because had them cooling on the cutting board and went outside. Come back in and the dog was licking his lips. Ate the papers and all, ‘Dog-gone Good’

 CAKE

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

.FOR CAKE:

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

 Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

 

Pennsylvainia Dutch Whoopie Pies

These Whoopie Pies are some of the best although I would use a deferent frosting recipe then the one that was with it I did not like the way it came out. I am not sure were my sister found this recipe but it was still really good.

Cookie:
2 cups sugar
1 cup of sugar
2 eggs
4 cups flour
1 cup of cocoa
2 teaspoons vanilla
1 teaspoon salt
1 cup milk, with 1 teaspoon white vinegar
2 teaspoon baking soda
1 cup hot water

Directions:

1. Cream together sugar and shortening; add eggs.
2. Sift together flour, cocoa and salt. add to creamed mixture alternately with milk. Add vanilla.
3. Dissolve baking soda in hot water and add last. mixing well.
4. Bake 400 degrees 8-10 minutes.
5. Make sandwiches from 2 cookies filled with Whoopie  Pie filling.

Cream filling ingredients
2 egg whites, beaten
4 tablespoons milk
2 teaspoon vanilla
4 cups of powdered sugar
1 cup shortening
Mix together egg whites, vanilla, milk and 2 cups sugar
beat in the shortening and the remaining sugar
spread a dab of cream filling on a the flat side to form a sandwich pie.

This recipe can be cut in half makes about 50 to 75 cookies.

Carmel Corn

This Carmel Corn recipe is grate for a movie night, or just a sweet snack it comes in handy. This recipe comes from the Better Homes and Gardens New Cook Book.

16 cups popped popcorn

1 ½ cups packed brown sugar
¾ cup butter or margarine
6 tablespoons light corn syrup
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon vanilla

 

Remove all unpopped kernels from popped corn. Put popcorn into a large baking pan or roaster. In a 3 quart saucepan combine sugar, butter or margarine, corn syrup, and salt. Cook and stir over medium heat till butter melts and mixture comes to boiling. Cook, without stirring for 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour over popcorn; gently stir to coat popcorn. Bake in a 300^o oven for 15 minutes; stir. Bake 5 to 10 minutes more. Remove corn to a large bowl; cool. Makes 16 cups.

Cinnamon Rolls

 

 Where I live some of the best cinnamon rolls you have to buy from fancy pastry shops but theses are better then what you would go out and buy, they were oh so good. serve it with milk and it is great! I found this recipe from Tammy's Recipe Everyday Kitchen Inspiration   

           http://tammysrecipes.com/cinnabon_cinnamon_rolls

Ingredients: 

1/2 cup boiling water
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
4 cups bread flour or all-purpose flour
1 box (3.4 ounces) instant (no-cook) vanilla pudding mix
2 1/2 teaspoons active dry yeast or instant active dry yeast



Filling:
1/2 cup (1 stick) butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
1/4 cup chopped walnuts, optional
1/4 cup raisins, optional
Frosting:
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
1-2 teaspoons milk

Instructions: 

1. In a large mixing bowl, combine the hot water with the cup of (cold) milk to make a warm milk-water mixture. Add the butter, sugar, salt, egg, and a cup of the flour. Stir to mix.
2. Without stirring between, add 2 more cups of flour, the vanilla pudding mix, and the dry yeast. Then stir to make a sticky dough. Add more flour as needed (about a cup more, or as much as it takes to make a smooth dough) and stir until too thick to stir.
3. Use clean hands to knead dough for 10-15 minutes, until smooth and elastic. With buttery hands, grease the top of the dough and cover the bowl of dough with a clean towel. Place in a warm location* and let rise until double, about an hour.
4. Gently punch down dough ad knead for a minute or two, to remove excess air bubbles. On a lightly floured surface, roll dough into a rectangle about 12 inches by 17 inches.
5. Combine the first three filling ingredients and mix well. Heat in microwave 10 seconds to make spreadable. (It's okay if it's fairly thick.) Spread over rolled dough, covering as much of the surface as possible. Sprinkle nuts and raisins over dough if using.
6. Starting with the widest end, roll dough into a tight log. Pinch edges to seal. With a thin sharp knife (I use a serrated knife), cut log into 12 equal slices. Place rolls in a lightly greased 9x13-inch glass baking dish. Cover with a clean towel and place in a warm location to rise until nearly double in size, about 30-45 minutes.
7. Bake rolls in a preheated 350 degree oven for 25-35 minutes. After about 20 minutes of baking, check on rolls and cover loosely with foil if they are getting too dark. Rolls can stay in the dish after baking; set the dish on a wire rack and cover with a clean towel to let it cool.
8. To make the frosting, cream the butter and cream cheese. Add powdered sugar, vanilla, and maple syrup and beat. Add enough milk to make a spreadable consistency, about 1-2 teaspoons.
9. Frost rolls while they are still warm for a drizzly melty look! Enjoy!

Iced Pumpkin Cookies

These iced pumpkin spice cakes are the most amazing pumpkin spice cookies that I have ever tried. They would be good for party's or just an after school snack. I got this recipe from the Halloween Cottage web page .http://www.holidaycottagepage.com/pumpkin-spice-halloween-cookies/

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

2 cups confectioners sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Best-Ever Carrot Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 cups of all-purpose flour

2 cups sugar
2 teaspoons baking powder
½ teaspoon baking soda
4 beaten eggs
3 cups of shredded carrots
¾ cup of cooking oil

Because these are cupcakes you will need cupcake tins, but it can also be made as a cake. In a large mixing bowl combine flour, sugar, baking powder, and baking soda.

In another bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. With a spoon, stir until combined. Pour batter into paper lined cupcake tins.

Bake in a 350 degree oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.  Let cool for 10 minutes and remove from pans and set on wire rack.

Cream cheese frosting:

Ingredients:
6 ounces of cream cheese softened
½ cup of butter softened
2 teaspoons of vanilla
4-1/2 to 4-3/4 cup sifted powdered sugar

Beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy. Gradually add 2 cups of sifted powdered sugar. Beating well gradually enough of the remaining powdered sugar to make the frosting easy to pipe out or spread.  

Vinilla Meringue Cookies

   

I made these and they were all gone within a day. They are nice and crunchy with a roasted marshmallow flavor, and they are easy to make.

Ingredients:

3 egg whites

      1-1/2 teaspoons clear vanilla extract

      ¼ teaspoon cream of tartar

      Dash salt

      ¾ cup sugar

Directions:

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, cream of tartar, and salt. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high till stiff peaks form and sugar is dissolved. This takes about 7 minutes.

 

Down to the messy part; put meringue mixture in a pastry bag fitted with a 1M star tip. Pipe a 1-1/4 diameter cookies onto parchment paper-lined baking sheets.

Bake in a 250 degree oven for 40-45 minutes or until set and dry, let cool. Carefully remove from parchment paper and store in an air tight container.    

    

 

 

 

Lemon Tarts

Lemon tarts are cool, refreshing and work great for a summer party. They are easy to make with very little effort going into them.

The pie crust is the first thing you will want to get started on that way they can cook while you make your lemon filling.

Ingredients:
1 cup flour
1/3 cup of butter and lard or shortening (1/2 lard and 1/2 butter)
1/4 cup of ice cold water
pinch of salt

Mix flour and butter/lard till crumbly. Slowly add water using only enough till dough forms ball. Role dough out on a lightly floured surface till its 1/8 inch thick. Cut out with a 2 1/2inch circle cookie cutter if using a regular size cupcake tin then you will need a bigger size cutter. Bake in a 450 degree oven for 10-12 minutes or in till light gold brown.

Lemon cured filling ingredients:

1-1/2 cups sugar
9 tablespoons of all-purpose flour
1-1/2 cups water
3 eggs
2 tablespoons of butter
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice

In a medium saucepan combine sugar, flour, and a dash of salt. Gradually stir over medium high heat till thickened and bubbly. Reduce the heat and cook and stir for 2 minutes more. Remove from heat. separate egg yolks from whites. Beat egg yolks slightly. Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture into saucepan; bring back to a boil. Cook for 2 minutes more. Remove from heat stir in butter and lemon peel. Gradually stir in lemon juice, mixing well. Let set until cool then put the filling in your tart shells. Set in refrigerator to chill and serve

Cream Puff Pastry

1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs

In a medium saucepan combine water, butter, and salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each egg.
Bake Cream puffs: Drop Cream Puff Pastry dough by heaping tablespoons into 12 mounds 3 inches apart onto a greased baking sheet. bake in a 400 degree oven for 30 to 35 minutes or until golden. Remove from baking sheets cool on wire rack. cut off the tops of each puff; remove any soft dough from inside.
Fillings: There are several kinds of fillings you can use, whipped cream is one of them. For a Fancier look you can use a piping bag with a big star tip and pipe it into your puff pastry. Ice cream is another good filling. You can even use pudding which is what I used in this batch, boxed pudding or you can make your own either way it will taste amazing.

Vanilla Pudding: 

2 cups milk
1/2 cup white sugar
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
allrecipes.com/recipe/homemade-vanilla-pudding/

With this particular pudding it becomes runny if let set for long period of time. It is good but after 24 hours it became soup.

Better Homes and Gardens New Baking Book

Boiled Cookie

Into kettle put:

2 cups sugar

1/2 cup milk

1/4 cup margarine

3 tablespoons cocoa

Bring to a full boil, then remove from heat and quickly add :

3 cups quick cooking oats

1/2 cup peanut butter

1 teaspoon vanilla

1/2 to 1 cup nuts (if desired)

Stir well drop by teaspoon full's on wax paper. Let stand 1/2 hour till dry.

This is just a no bake cookie, they have good flavor and are super easy to make. 

Herbed Crackers

These are a great snack for a get-together or party, they taste amazing.

Things you will need:
1 cup all-purpose flour
3/4 teaspoon ground sage
1/2 teaspoon salt
1/8 to 1/4 teaspoon of pepper ( when I did 1/8 of a teaspoon I thought it added a bit to much pepper flavor so I added a pinch and it tasted just right)
3 tablespoons milk
3 tablespoons of finely snipped fresh parsley ( if you don't have fresh, dried will work also)
2 tablespoons of olive oil
2 tablespoons of finely chopped green onions (I used chives)
kosher salt

In a food processor bowl combine flour, sage, salt, and pepper, cover and process briefly, just Intel combined. Add milk, parsley, oil, and green onions. Cover and process just until combined (dough will look crumbly). Form dough into a ball.
Transfer dough to floured surface and flatten to a rectangle. Roll to a 12x9-inch rectangle, about 1/16 inch thick, trim uneven edges if necessary, using a fork poke dough all over. using a pastry wheel (I used a ravioli cuter) cut into 3x1-1/2- inch rectangles. Transfer rectangles to an ungreased  baking sheet and sprinkle tops with kosher salt (I used regular table salt).
Baked in a 325 degree oven for 18 to 20 minutes or just until crackers start to brown and are firm to the touch. Cool on a wire racks and store in an air tight container.
these crackers are easy to make and taste amazing with cheese, if you are making them for a get-together  make a double or triple batch.
made September, 4 2013