Rudy's Cookbook

Brownies

Chocolate Mustard Brownies Fudgy Brownies

Chocolate Mustard Brownies

2 tablespoons Noyo Reserve Merlot’n Chocolate Mustard
2 teaspoons instant espresso powder
1/2 pound butter or margarine
4 ounces unsweetened chocolate
2 cups brown sugar, packed
1 1/2 cups all-purpose flour
4 eggs
2 tablespoons vanilla
1 cup chocolate chips
Sifted powdered sugar, for dusting

Preheat oven to 350°. Dissolve espresso powder in the mustard and set aside. Melt butter with chocolate. Cool slightly: Add brown sugar to chocolate mixture and blend welt. Add flour and mix well. Add eggs and mix until blended. Stir in vanilla. Add mustard/Coffee mixture mix well until blended. Fold in chocolate chips. Spread in greased 9 x 13-inch pan. Bake 30-minutes or until toothpick comes out clean.
Note: Noyo Reserve Chocolate Fudge Mustard or Orange Espresso Mustard can be substituted. Cool and cut into 32 squares. Dust with sifted powdered sugar. (Makes 32 squares)


Fudgy Brownies

6 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
6 eggs
2 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon salt
2 cups chopped walnuts (optional)

Preheat the oven to 325°. Butter a 10x15-inch jelly roll pan. Dust the pan with flour, shaking out the excess.
Melt the chocolate and the butter in a small saucepan over very low heat or in the top of a double boiler. Set aside to cool slightly.
Beat the eggs and sugar in a bowl with an electric mixer until thick and fluffy. Add vanilla and mix well.
Stir the chocolate into the egg mixture. Add the flour and salt; mix until just combined. Do not overmix. Stir in the chopped walnuts, if desired. Spoon the batter into the prepared pan and spread it out evenly.
Bake on the middle rack in the oven until the center is just set, 25 to 30-minutes. Allow to cool completely before cutting into squares. (Makes 35 2-inch brownies)


Cakes

7-up Cake
Apple Cake with Caramel Sauce
Apple Cake
Applesauce Cake
Baby Cakes
Banana upside Down Cake
Chocolate Cheesecake
Chocolate Chunk Brownies
Choose-a-Cookie Dough
Croatian Poppy Bundt Cake
Easter Bunny Cake
Flourless Chocolate Cake
German Sweet Chocolate Brownies
Ginger Cake
Hawaiian Cheesecake
Honey Apple Cake
Hot Fudge Sundae Cake
Midnight Chocolate Cake
Moist Spice Cake
Molten Chocolate Cakes With Sugar-Coated Raspberries
Old-fashioned Strawberry Shortcakes
Orange Marmalade Swirl
Peppermint Pattie Cake
Pineapple Upside-Down Cake
Pumpkin Layer Cheesecake
Pumpkin Roll Cake
Strawberry Shortcake
Tender Gingerbread Cake
White Chocolate Cheesecake (Easter favorite)
White Layer Cake

7-up Cake

1 box cake mix (yellow, orange, vanilla, lemon, or pineapple mix)
1 3-ounce box instant pudding (vanilla, coconut, or pineapple)
3/4 cup of oil
4 large eggs
10-ounce bottle of 7-up soda (or Sprite)
1/2 cup chopped nuts (optional) walnuts, macadamia nuts, or almonds

Preheat oven to 350°. Mix together the cake mix, pudding, oil, and eggs until the batter is smooth. Gently fold in the soda and nuts. Bake in a greased 9 x 13-inch pan for 45-minutes or until a toothpick inserted in the center comes out clean.

Icing
1 1/2 cups sugar
1/2 cup margarine
1 cup coconut
2 eggs
1 can crushed pineapple (about 8 oz)
2 Tablespoons flour

Melt the margarine in either a saucepan or in a mug in the microwave. Add in the flour and stir till smooth. Place the sugar, eggs, undrained pineapple, and coconut in a saucepan. Heat over medium heat. As the mixture warms, add the margarine/flour mixture. Continue stirring over medium heat until it begins to boil and thicken. Pour the icing over the cooled cake and allow the icing to cool before serving.


Apple Cake with Caramel Sauce

2 tablespoons oil
1 egg
1 package Pillsbury Nut Quick Bread Mix
3 cups apple pie filling 2 (No.2 2 1/2 can)
2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 cup chopper walnuts
3 cups Caramel Sauce

Heat oven to 325°. Spray a 13 x 19-inch pan with non-stick cooking spray. In a large bowl, combine oil and eggs; beat well. Add bread mix, apple pie filling, cinnamon and nutmeg. Stir 50 to 75-strokes, until mix is moistened. Stir in chopped walnuts. Spoon into the sprayed pan; spread evenly. Bake 45 to 55-minutes or until cake is golden brown and toothpick inserted into center comes out clean. Cool 30-minutes.
To serve, cut warm cake into squares and place on individual dessert plates. Top each serving with warm Caramel Sauce and, if desired ice cream or whipped cream.


Apple Cake

1 cup of flour
1 egg
1 cup of sugar or 1/2 as desired
1/4 cup of shortening or oil
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups sliced delicious hard apples

Mix together and place in a buttered pan. Bake at 350° for 40 to 45 minutes.


Applesauce Cake

3 cups hot applesauce
1 cup shorting
4 cups flour
1 teaspoon nutmeg
4 teaspoons cinnamon
2 cups sugar
2 cups floured raisins
2 teaspoons cloves
1 teaspoon salt

Stir dry ingredients together and mix with hot applesauce, sugar and shorting. Add floured raisins. Bake in moderate oven for about 40 minutes or until done.
Candied fruit or nuts maybe added.


Baby Cakes

1/4 cup flour (instructions for measuring follow)
Syrup, as needed
5 tablespoons (2 1/2 ounces) butter
3 eggs
3/4 cup milk
1/2 teaspoon salt
3 cups diced fruit (1/2-inch pieces)
A little powdered sugar

Seasonal variations:
Early spring - Strawberries, top green leaves removed
Early summer - Blackberries and raspberries, no need to cut them up
Midsummer - Peaches and nectarines, peeled and pitted
Fall and winter - Apples and pears, seedy core cut out and peeled

Preheat oven to 450°. Stir flour in its bag or canister. Scoop in 1/4-cup measure. Use back of knife to level off excess, then dump into bowl. Repeat twice more.
Heat syrup in small saucepan over low heat or in microwave at medium (50% power) for 1-minute. Now cook. Melt butter: Put butter in large 12-inch skillet. Set in oven for 5-minutes to melt butter. Make sure handle of skillet won't melt in oven. Leave until butter melts completely its OK if it begins to brown.
Make batter. While butter melts, break eggs into large bowl with flour, add milk and salt and beat until smooth. (If you don't have a whisk, use a rotary beater, handheld electric mixer or even a large spoon.) Bake: Remove skillet from oven. Pour batter in hot pan. Return to oven and bake 15 to 20-minutes, until puffed up the sides and dark golden-brown.
Remove from oven and slide onto serving plate. Pile fruit in center. Sprinkle with powdered sugar. Cut into wedges. Pass syrup to pour on. Powdered sugar looks prettiest if you put a spoonful in a little strainer and shake it on top.(Makes 4 or 5 servings)


Banana upside Down Cake

3 medium-sized bananas
2 cup sugar
4 tablespoons (1/2 stick) butter
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup clarified butter
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla

Preheat oven to 325°. Halve bananas lengthwise, then crosswise. In a saucepan, combine 1-cup sugar with about 2-tablespoons water (so the mixture looks like damp sand). Melt over high heat, swirling the pan occasionally, until the sugar caramelizes. When the caramel is dark amber, add the butter and stir to combine. Pour mixture immediately into an 8-inch cake pan. Arrange the bananas in the caramel, cut-side down.
Sift the flour, baking powder and salt; set aside. In a mixer, using the whisk attachment, combine the remaining sugar and the clarified butter. With the mixer on low, add the eggs, one at a time. Add the buttermilk and vanilla Add the flour mixture to the batter a third at a time. Pour the batter over the bananas and bake until the cake springs back and begins to pull away from the sides, about 50-minutes. Allow the calve to cool for 5-minutes, then invert onto a serving plate. Serve warm or at room temperature. (Makes 12 servings)


Chocolate Cheesecake

Crumb crust
1 1/2 cups vanilla wafer crumbs (about 45 wafers)
6 tablespoons powdered sugar
6 tablespoons powdered unsweetened cocoa
6 tablespoons melted butter or margarine

To prepare crumb crust: Preheat oven to 350°. Stir together wafer crumbs, powdered sugar, cocoa and the melted butter or margarine. Press mixture onto bottom and 1/2 to 1-inch up side of 9-inch spring form pan. Bake 8-minutes. Cool slightly.

Filling
3 8-ounce packages cream cheese, softened
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 cup dairy sour cream
1/3 cup unsweetened cocoa powder
1 tablespoon all-purpose flour
3 eggs

Heat oven to 450°. Beat cream cheese in large bowl until fluffy. Gradually add sugar and vanilla, beating until smooth. Beat in sour cream. Add cocoa and flour; beat until blended. Add eggs; beat just until blended. Pour batter into prepared crust.
Bake 10-minutes. Reduce oven temperature to 250°. Continue baking for 40-minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate 4 to 6-hours.
Just before serving, garnish with chocolate-covered strawberries, or other topping, if desired. Cover; refrigerate left-over cheesecake. (Makes 12 servings)


Chocolate Chunk Brownies

2 cups (4 sticks) unsalted butter, plus a little more to grease the baking pan
12 ounces semi-sweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
6 cups (packed) light--brown sugar
12 large eggs, beaten lightly
3 cups bittersweet chocolate, chopped
2 teaspoons vanilla
2 tablespoons cognac
4 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon cinnamon

Preheat the oven to 350°. Butter a 12 x 17-inch sheet pan and line the bottom with a piece of wax paper or parchment to fit. Butter the paper and then dust the pan with flour, tap-ping out any excess.
Melt 2 cups butter in a saucepan over low heat. Add the semi-sweet and unsweetened chocolate; stir occasionally until melted. Add the sugar and stir to combine. Remove from the heat and scrape the mixture into a bowl. With an electric mixer on low speed, mix in the eggs until just combined. Stir in the bittersweet chocolate, vanilla and cognac. Set aside.
Sift the flour, salt, baking powder and cinnamon. Add to the chocolate mixture with an electric mixer on low speed until just combined.
Scrape the batter into the prepared sheet pan and smooth the top with a spatula. Bake in the center of the oven until a toothpick inserted into the center comes out clean, about 20 to 25-minutes. Cool the brownies in the pan before cutting. For very cleanly cut brownies, chill, then slice. (Makes 24 large brownies)


Choose-a-Cookie Dough

Basic Ingredients:
Select variations first, ingredients may vary
2 1/2 cups flour
1/2 cup shortening
1 cup packed brown sugar
1/2 cup butter
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking soda

In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30-seconds. Add the brown sugar, granulated sugar and baking soda. Beat until fluffy. Add eggs and vanilla; beat until combined. Beat or stir in flour. Use the dough immediately or cover and chill for up to 24-hours.
Drop slightly rounded tablespoons of cookie dough 2-inches apart onto an ungreased cookie sheet.
Bake at 375° for 10-12 minutes or until the edges are lightly browned. Remove the cookies and cool on a wire rack. (Makes about 48 cookies)

Variations:
 
Fruit Oatmeal Rounds: Prepare dough as directed but substitute 1 cup of rolled oats for 1 cup of flour. Stir 1 teaspoon of ground cinnamon into the flour mixture. Also, stir a 6-ounce package of mixed dried fruit bits or raisins into the dough. Bake as directed.
 
Peanut Butter Buddies: Prepare dough as directed but add 1/2-cup peanut butter along with the eggs and vanilla. Also, stir a 12-ounces package of peanut butter chips into the dough. Bake as directed.
 
Malted Milk Treats: Prepare dough as directed but substitute 1/4-cup instant malted milk powder for 1/4-cup of the flour. Also, stir in 1 1/2-cups chopped-up malted milk balls into the dough. Bake as directed.
 
Macadamia Mania: Prepare dough as directed but stir 2-cups of coarsely chopped white chocolate baking bar and 3 1/2-ounces of macadamia nuts, coarsely chopped, into dough. Bake as directed.
 
Double Chocolate Delights: Prepare dough as directed but substitute 1/3-cup of unsweetened cocoa powder for 1/2-cup of the flour. Also stir a 12-ounces package of semi-sweet chocolate chip pieces into the dough. Bake as directed.
 
Chocolate Candy Cookies: Prepare dough as directed but stir 2-cups of candy-coated milk chocolate pieces into the dough. Bake as directed.
 
Super-Chunk Chippers: Prepare dough as directed but stir 1-cup of coarsely chopped semi-sweet chocolate, 1-cup coarsely chopped milk chocolate and 1-cup chopped pecans into the dough. Drop dough from a 1/4-cup measuring cup about 4-inches apart onto an ungreased cookie sheet. Flatten the cookies slightly with a spoon. Bake for 13 to 15-minutes or until the edges are lightly browned. (Makes 18 cookies)


Croatian Poppy Bundt Cake

3 cups sugar
1 1/2 cups vegetable oil
4 large eggs
1 teaspoon vanilla
1 12-ounce can evaporated milk
1 12 1/2-ounce can poppy seed filling
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 to 2 cups chopped walnuts or pecans
1 cup coconut, if desired

Heat oven to 350° and grease a 10-inch (12-cup) bundt cake pan.
Beat sugar, oil, eggs and vanilla in large bowl until smooth. Add milk and poppy seed filling and mix well. Stir together flour, baking soda and salt and add to batter. Fold in nuts and, if using it, coconut.
Transfer batter to greased bundt pan. Bake until toothpick inserted in middle comes out clean, about 1-hour and 15 minutes.
Let cake cool in pan 5-minutes, then invert onto a wire rack.

If desired, make frosting.
1 cup powdered sugar
1/2 teaspoon butter
1/4 cup milk
1/2 teaspoon vanilla

Mix all ingredients, and drizzle frosting over top of cake.) (Makes 10 servings)


Easter Bunny Cake

Makes two standard rounds:
2 egg whites
1/3 cup granulated sugar
1 3/4 cups sifted, all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons vanilla
1 cup milk
1/2 cup Crisco® Oil
2 egg yolks

Heat oven to 350°. Grease and flour two standard-size round cake pans. In a large bowl, beat egg whites until soft peaks form. Gradually add 1/3-cup granulated sugar and continue to beat until peaks are stiff but not dry. Set aside. In another large bowl combine flour, 1-cup granulated sugar, baking powder and salt. Add vanilla, milk, oil and egg yolks, Mix at medium speed 3-minutes, scraping bottom and sides of bowl often. Fold egg whites into batter until well blended. Pour into pans. Bake at 350° for 25 to 35-minutes or until center springs back when touched lightly and wooden pick inserted in center, comes out clean. Cool 20-minutes before removing from pans. Cool completely before frosting.
Arrange whole cake layer on large serving plate, with two ears positioned at top and bow tie placed under the face. Brush off any excess crumbs; set aside.
Frost entire cake. Sprinkle with coconut. Arrange thin licorice strips for whiskers and smile, gumdrops for eyes and nose and jelly beans for bow tie decoration.

Buttery Cream Frosting - Fills and frosts two standard rounds
1/2 cup Butter Flavor Crisco All-Vegetable Shortening or 1/2 Butter Flavor Crisco Stick
7 cups confectioners' sugar
2-1/2 teaspoons vanilla
1/2 cup milk, plus more if needed

In medium mixing bowl, beat Butter Flavor Crisco All-Vegetable Shortening. Add confectioners' sugar, one cup at a time. Add vanilla. Slowly blend in milk to desired consistency, adding up to 2-tablespoons more if needed. Beat on high speed for 5-minutes, or until smooth and creamy.


Flourless Chocolate Cake

5 large eggs, separated
1 stick (4 oz.) unsalted butter at room temperature
1 1/4 cups confectionery sugar
1 cup good-quality cocoa powder
1/2 ounce (1/2 square) melted semi-sweet chocolate
6 1/2 cup oven proof ramekins
Unsalted baking spray
Small roasting pan

Preheat oven to 350°. Place 5-egg yolks in a mixing bowl; beat until light and frothy. Beat in 3/4-cup confectionery sugar until eggs are thick and light in color. Add melted chocolate, room-temperature butter and cocoa powder.
In a separate bowl, using clean beaters beat egg whites until frothy. Add remaining 1/2-cup confectionery sugar and continue to beat until soft peaks form. Add about 1-cup of the egg whites to chocolate mixture and beat to loosen the mixture (this will make it easier to fold in the remaining egg-white mixture). Fold in remaining egg white mixture. Spray ramekins with baking spray and pour in chocolate mixture.
Place ramekins in a small roasting pan. Pour water into roasting pan, half way up the sides of the filled ramekins. Place in a preheated oven for 25-30 minutes or until chocolate mixture is slightly firm on top and starts to pull away from the sides of the ramekin (the top should be shiny). Remove from oven and loosen around the edges. Un-mold onto plates and serve warm with ice cream. (Makes 6 servings)


German Sweet Chocolate Brownies

4 ounce sweet baking chocolate
1/4 cup butter or margarine
3/4 cup firmly packed brown sugar
2 eggs
1/2 cup flour
1 cup chopped pecans
1 1/3 cups (3 ounces) sweetened flaked coconut
1/4 cup milk

In a large bowl mix all ingredients. Pour mixture in to cake dish preheat oven to 350° and bake until done.


Ginger Cake

1/3 cup shortening
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/3 cup sugar
1 egg
2/3 cup molasses
2/3 cup water

Preheat the oven to 350°. Cream together the shortening and the sugar. In a separate bowl, sift together the dry ingredients. Add the beaten egg.
In another bowl, mix the water and the molasses. Alternate adding the dry ingredients mixture with the molasses mixture into the shortening. Combine well. Pour the cake batter into a 9 x 9-inch pan that has been lined with wax paper. Bake at 350° for 35 to 40-minutes.


Hawaiian Cheesecake

Crust:
1 cup flaked coconut
1 cup ground roasted filberts
1/3 cup granulated sugar
1/4 cup butter, melted

Preheat the oven to 350°. Combine the ingredients. Press into the bottom of a 9-inch springform pan. Refrigerate for 10-minutes then bake for 7-minutes.

Filling:
1 1/2 pounds cream cheese, softened
1 cup granulated sugar
1/4 coconut creme nectar
1 cup heavy cream
1 1/2 cups crushed pineapple, well drained
3 eggs
1/4 cup coconut rum
2 teaspoon rum extract
1 cup shredded, roasted coconut

Beat the cream cheese with the sugar until smooth. Blend in the coconut creme, cream and pineapple. Beat in the eggs, one at a time. Fold in the coconut rum and rum extract. Pour into the pan. Bake in the 350° oven for 90-minutes. Turn off the oven and prop the door open for 30-minutes. Remove from the oven and sprinkle with the coconut. Transfer to a cooling rack and allow to completely cool at room temperature. Refrigerate for 8-hours, or overnight. Slice and serve with the sauce.Serve immediately with *Chicken with White Wine Sauce and *Roasted Vegetable and Feta Salad.

Sauce:
1 cup crushed pineapple, drain and reserve the juice
1 cup mango pulp
1/4 granulated sugar
1 tablespoon corn starch

Puree the pineapple with mango in a food processor. Press through a sieve into a small saucepan. Stir in the sugar. Blend the cornstarch into 1/4-reserved pineapple juice. Add to the fruit. Cook over low heat until sauce thickens. Cool before serving.


Honey Apple Cake

1 1/2 cups honey
1 tablespoon almond extract
1/4 cup very strong coffee
1/4 cup vegetable oil
2 eggs
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon allspice
1/4 teaspoon salt
2 cups peeled, chopped Granny Smith apple
1/2 cup raisins

Preheat oven to 350°. Grease and flour a 9 x 5-inch loaf pan. Stir together honey and almond extract. Set aside 1/2 cup of the mixture.
Combine remaining honey mixture with coffee, oil and eggs; whisk until well blended. In a separate bowl, mix together flour, baking powder, baking soda, cinnamon, allspice and salt. Stir into wet ingredients, stirring until flour is thoroughly incorporated. Add chopped apple and raisins, stirring just until moistened.
Pour into prepared pan and bake for 55 to 60-minutes, or until toothpick inserted into the center comes out clean. (Tent with foil halfway through baking if necessary to prevent over-browning.) Spread warm slices of cake with butter and drizzle with remaining honey mixture. (Makes 10 servings)


Hot Fudge Sundae Cake

1 cup all-purpose flour
3/4 cup granulated sugar
3/8 cup cocoa powder (2 tablespoons plus 1/4 cup, devided use)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup packed brown sugar
1 3/4 cup hottest tap water
Ice cream, for serving

Preheat oven to 350°. Combine flour, granulated sugar, 2-tablespoons cocoa, baking powder; and salt in ungreased 9 x 9-inch square baking pan.
Mix in milk, oil and vanilla with fork until smooth. Spread mixture out in pan. Sprinkle with brown sugar and 1/4-cup cocoa. Pour hot water over batter.
Bake 40-minutes. While warm, spoon into dessert dishes and serve with ice cream. Spoon sauce from pan onto each serving. (Makes 9 servings)


Midnight Chocolate Cake

3 eggs
2 3/4 cups sugar
1 teaspoon vanilla
3/4 cup cooking oil
1 3/4 cups water
1 1/2 cups unsweetened cocoa powder
2 2/3 cup sifted all-purpose flour
3/4 teaspoon baking powder
1/4 baking soda
1 recipe Sabayon Filling
1 recipe Chocolate Butter Cream

Frosting
1 recipe Marzipan Chocolate Triangles
Grease and flour a 10-inch springform pan; set aside. In a large mixing bowl combine the eggs, sugar and vanilla. Beat with electric mixer on high-speed 5-minutes or until light and fluffy.
While mixer is running, slowly add oil to egg mixture, beating until combined.
Bring the water to a boiling; gradually add to cocoa powder, stirring until smooth. Beat chocolate mixture into egg mixture. Set aside.
In another mixing bowl stir together flour, baking powder and baking soda. Add flour mixture to egg mixture, beating on low speed just until smooth, and scraping the sides of the bowl occasionally. Turn batter into the prepared pan. Bake in a 325° oven about 1 3/4-hours or until a wooden tooth pick inserted into the center comes out clean. Cool in pan for 20-minutes; loosen sides and remove from pan. Cool completely. Clean and reassemble pan.
To assemble the cake, use a serrated knife to trim the top of cake to make it even and smooth. Using toothpicks as a guide and holding the knife level use a gentle sawing motion to split cake horizontally into thirds. Place first layer in the bottom of the springform pan. Pour half of the Sabayon Filling on top.
Place another cake layer over filling. Pour in remaining filling; place the third of chocolate cake on top. Cover and chill in the refrigerator for 3 to 4-hours or until firm. Run a hot, narrow metal spatula around the edge of the pan; invert the cake onto a serving platter. To decorate, frost the top and sides with Chocolate Butter Cream frosting. Using a decorating bag and tips, pipe frosting as desired. Decorate the cake with overlapping Marzipan Chocolate Triangles. Chill until serving time. (Makes 16 servings)


Moist Spice Cake

2 1/2 cups bleached all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon each: ground nutmeg, allspice and cloves
1 cup milk
3 large eggs
2 teaspoon vanilla extract
2 sticks (16 tablespoons) unsalted butter, softened until spread able
2 cups dark brown sugar

Adjust oven rack to middle position and heat oven to 350°. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30- seconds. Pour batter into cake pan.
Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5-minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool. (Makes 16 servings)


Molten Chocolate Cakes With Sugar-Coated Raspberries

2 sticks (8 ounces) unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
Garnish: 16-ounce container raspberries, barely moistened and rolled in about 1/2 cup sugar right before serving

*Make sure you use unsalted margarine, otherwise the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.) Because they bake for only 8 to 10-minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.

Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.) Before serving dinner, adjust oven rack to middle position; heat oven to 450°. Line a standard-size muffin tin (1/2 cup capacity) with 8-extra large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups. Bake until batter puffs but center is not set, 8 to 10-minutes. Carefully lift cakes from the tin and set on a work surface. Pull papers away from cakes to dessert plate. Top each with sugared raspberries and serve immediately. (Makes 8 servings)


Old-fashioned Strawberry Shortcakes

Shortcakes:
2 cups all-purpose flour
1/4 cup sugar, plus 1 tablespoon for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut into pieces
1 large egg
1/4 cup whole milk
5 tablespoons heavy whipping cream, pips about 1 tablespoon for brushing shortcakes
Preheat oven to 425°. Line a small, heavy baking sheet with parchment paper; set aside. In medium bowl, sift flour, 1/4-cup sugar, baking powder and salt. Stir with fork to blend. Using pastry cutter or two knives, cut butter into dry ingredients until largest pieces are no larger than fat peas. If butter seems to be getting warm, pop bowl into refrigerator a few minutes to firm up butter. In small bowl, lightly beat egg; stir in milk and 5-tablespoons cream. Add (all at once) to flour mixture. Use fingers to incorporate wet ingredients into dry. Dough will be very sticky, but don't overwork it. Once dry ingredients are evenly moistened, turn dough out onto lightly floured board. Gently pat into a rough, 7-inch square about 3/4-inch thick.
Use 3-inch biscuit cuter or cookie cutter or overturned glass to cut 4-rounds, dipping cutter or glass rim into flour before each cut. Transfer rounds to baking sheet, spacing them 2-inches apart. Repat scraps together. Cut 1 or 2-more rounds and repeat this if necessary. You should end up with 6-rounds.
Brush tops with reserved cream and sprinkle with 1-tablespoon sugar. Bake in middle of oven 14 to 18-minutes, or until tops are golden brown and crisp. Cool on baking sheet on wire rack at least 10-minutes before splitting and filling. They're best eaten as soon after baking as possible, but may be made several hours ahead of time and rewarmed in moderate oven for a few minutes before assembling.
Split shortcakes in half horizontally and place a bottom portion on each of 6 dessert plates. Spoon some crushed berries over top, including runny juices. Scoop generous portion of Chantilly Cream over crushed berries and top with handful of halved strawberries. Place shortcake top over whole gorgeous pile and serve.

Berries:
2 quarts fresh, ripe strawberries, hulled
3 to 4 tablespoons sugar, depending on sweetness of berries

Prepare strawberries. Halve 1-quart of strawberries; set aside. Cut remaining quart of strawberries into rough pieces and sprinkle with 3 to 4-tablespoons sugar, stirring to coat. Let fruit sit at least 20-minutes or as long as 1-hour, at room temperature: Just before serving, use fork or an old-fashioned potato masher to lightly crush the chopped berries, with sugar, leaving some chunky pieces, but creating a rough berry sauce.

Chantilly Cream:
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

In large bowl of electric mixer, combine whipping cream and sugar; beat until soft peaks form. Add vanilla and beat until cream is in billowy mounds. Refrigerate until needed, as long as 1-hour, cream may be prepared several hours ahead, but may need to be rewhipped before serving.


Orange Marmalade Swirl

1 cake compressed yeast
1/4 cup lukewarm water
1 cup milk
1/4 cup sugar
1/2 cup melted shortening
1 teaspoon salt
1 cup sifted flour
2 eggs
2 1/4 cups sifted flour
1/2 teaspoon vanilla
1/2 cup orange marmalade

Soften yeast in lukewarm water. Scald milk; add sugar, shortening, and salt. Cool to lukewarm. Stir in the 1-cup of flour and beat well. Add eggs and beat well. Add softened yeast and mix thoroughly. Stir in the 2 1/4-cups flour to make a stiff batter. Add vanilla and beat until smooth. Cover and let rise until light, about 1-hour. Stir down. Spread in 2 greased 8-inch layer pans. With floured fingers make indentations in batter in shape of a round swirl. Fill with orange marmalade. Let rise until light, about 20-minutes.
Bake in moderate oven 375° about 30-minutes (Makes two 8-inch coffeecakes)


Pineapple Upside-Down Cake

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple in juice, drained and juice reserved
1 jar (6 ounces) maraschino cherries, drained
1 package Betty Crocker© Super Moist yellow cake mix
Oil and eggs as called for on cake mix package directions

Preheat oven to 350°. Melt butter in 13 x 9-inch pan in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices and cherries over top; press gently. Add enough water to pineapple juice to measure 1 1/4-cups. Make cake batter as directed on package - except use pineapple juice mixture instead of the water. Pour batter over pineapple and cherries. Bake 40 to 45-minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake 1-minute. Serve warm or cool. High Altitude: Grease and flour pan. Stir 3-tablespoon all-purpose flour into dry cake mix. Bake 45 to 50-minutes.


Peppermint Pattie Cake


1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs, separated
3/4 cup granulated sugar
1/3 cup water
1/2 teaspoon vanilla extract
Cream filing (recipe follows)
15 small (1 1/2-inch) York Peppermint Patties
Glaze (recipe follows)
Chocolate glaze (optional; recipe follows)

Preheat oven to 375°. Line a Jellyroll Pan with foil; generously grease and lightly flour foil.
Stir together flour, cocoa, baking powder and salt; set aside. Beat egg yolks in medium bowl on high speed of mixer for 3-minutes. Gradually add 1/4-cup granulated sugar, beating 2-additional minutes. Add flour mixture alternately with water and vanilla to egg-yolk mixture, beating on low speed just until well mixed and smooth.
Beat egg whites in another medium bowl until foamy. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Add chocolate mixture to beaten whites, folding in carefully. Spread batter in prepared pan.
Bake 14 to 16-minutes or until top springs back when touched lightly. Invert onto towel sprinkled with powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool.
Prepare cream filling. Unroll cake; spread with filling. Cut 10-peppermint patties into 6 to 8-pieces each; sprinkle evenly over filling. Re-roll cake. Drizzle with glaze. If desired, drizzle with chocolate glaze.
Cover; refrigerate about 6-hours before serving. Garnish with remaining peppermint patties, cut in half, before serving. Cover; refrigerate leftover cake. (Makes 10 servings.)

Cream filling:
1 cup (1/2 pint). cold whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Green food color

Combine cold whipping cream, powdered sugar, vanilla extract and green food color in a small bowl; beat until stiff.

Glaze:
1 tablespoon butter
1 cup powdered sugar
1 to 1 1/2 tablespoons hot water
Green food color

Melt butter in small microwavesafe bowl. Add powdered sugar, hot water and a few drops of green food color; beat until smooth and of desired consistency. (Makes about 1/3 cup glaze)

Chocolate glaze:
1/2 cup semisweet chocolate, chopped
1 tablespoon solid shortening

Melt chocolate and shortening in microwave on high power, about 45-seconds. Stir until blended.


Pumpkin Layer Cheesecake

2 package (8 oz. each) Philadelphia Cream Cheese®, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
Dash each ground cloves and nutmeg
1 ready-to-use graham cracker crumb crust (9 inch)

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir pumpkin and spices into 1-cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 350° for 35 to 40-minutes or until center is almost set. Cool. Refrigerate 3-hours or overnight. (Makes 8 servings)


Pumpkin Roll Cake

2 teaspoons confectioners' sugar
3 large eggs
1 cup granulated sugar
3/4 cup self-ring cake flour
2/3 cup canned pumpkin puree
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon fresh lemon juice

Icing
1 cup confectioners' sugar,
8-ounce package Neufchatel cheese (low-fat cream cheese)
1 teaspoon vanilla

Preheat oven to 325°. Spray a jellyroll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dishtowel with 1-teaspoon of the confectioners' sugar.
Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla and lemon juice; beat well. Pour into pan and bake 15-minutes. Let cool 5-minutes, then invert onto the dishtowel. Sprinkle the cake with 1-teaspoon of confectioners' sugar, then roll up cake and towel together, jellyroll style. Let cool.
To make the icing, cream the confectioners' sugar, cream cheese and vanilla in a large bowl. Unroll the cake, spread the icing on top then reroll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1-teaspoon of confectioners' sugar. (Makes 24 servings)


Strawberry Shortcake

2 cups all-purpose unbleached flour
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoon sugar
2 tablespoon for sprinkling
1 stick frozen butter
1 egg, beaten
6-8 tablespoons half-and-half
1 egg white, lightly beaten
Strawberry Shortcake Topping

Adjust oven rack to lower middle position. Heat oven to 425°.
Mix flour, baking powder, salt and sugar. Grate butter on the large holes of a grater into dry ingredients. Toss butter with flour to coat, quickly rubbing butter into dry ingredients with fingertips until the mixture resembles coarse meal.
Mix eggs, 6-tablespoons half-and-half and pour into flour mixture. Toss with a fork until mixture forms large clumps, adding more half-and-half if mixture seems dry. Turn dough onto work surface and lightly knead until it comes together.
Roll dough to 3/4-inch thick. Dip 3-inch biscuit cutter into flour and cut as many dough rounds as possible. Gather scraps; gently knead. Repeat cutting process to form 8-rounds.
Place 1 inch apart on small baking sheet. Brush tops with egg white and drizzle with sugar (Can be covered and refrigerated up to 2-hours before baking.) Bake until golden brown, 12-14 minutes. Place baking sheet on wire rack - cool cakes until warm, about 10 minutes.
Split each cake, crosswise, and spoon a portion of berries over each cake bottom. Spoon a dollop of whipped cream over berries. Cap with cake top and serve immediately. (Makes 8 servings)


Tender Gingerbread Cake

2 1/2 cups bleached all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup milk
3 large eggs
2 teaspoon vanilla extract
2 sticks (16 tablespoons) unsalted butter, softened until spread able
1 cups dark brown sugar
1 cup of molasses

Adjust oven rack to middle position and heat oven to 350°. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30-seconds. Pour batter into cake pan.
Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5-minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool. (Makes 16 servings)


White Chocolate Cheesecake (Easter favorite)

2 package (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
4 squares or chips (4 oz.2/3 cup) BAKER'S Premium White Baking Chocolate
1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 inch)

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs mix until blended. Stir in 1/3-cup of the white chocolate. Pour into crust. Evenly sprinkle remaining white chocolate overfilling in crust. Bake at 350° for 35-minutes or until center is almost set (center will jiggle slightly when gently shaken). Cool, refrigerate 3-hours or overnight.
Garnish just before serving, carefully arrange candy-coated almonds on cheesecake. Gently push almonds into cheesecake to hold them in place. (Makes 8 servings)


White Layer Cake

1/2 cup (1 stick) margarine, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups sugar
2 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups buttermilk
4 egg whites, at room temperature
1 recipe for 7 Minute Frosting

Preheat oven to 350°. Cream together the margarine, vanilla extract, almond extract and all but 1/4-cup of the sugar. Sift together the flour, baking powder and salt, and add the creamed mixture alternately with the buttermilk, starting and ending with the dry ingredients. Beat the egg whites until foamy. Gradually add the remaining 1/4-cup of sugar and beat to stiff peaks. Fold into batter and pour into 2 9-inch layer cake pans lined with wax paper. Bake at 350°. for about 30-minutes. Cool 10-minutes and remove from pans. When cake is thoroughly cool, frost with 7 Minute Frosting. (Makes 16 servings)


Cookies

Almond Amaretto Cookies
Almond Cookies with Kisses
Anise Knots Cookies
Apple Crisp Cookies
Cherry Chip Picnic Cookies
Chocolate Chip Cookies
Chocolate Peanut Butter & Oatmeal Cookies
Chocolate Top Hats
Christmas Rocks
Christmas Toffee Bars
Cinnamon Twists
Cranberry-White Chocolate Cookies
Date Ice Box Cookies
Date-Nut Pinwheels
Four-Star Chocolate Chips
Fresh Apple Cookies
Hawaiian Mocha Dream Squares
Holiday Ginger Cookies
Italian Stuffed Cookies
Mudslide Cookies
Neverland Cookies
Oatmeal Raisin Cookies
Ooey Gooey Cookies
Orange Delight Cookies
Owl Cookies
Pecan Pie Cookies
Peanut Butter Cookies
Pineapple Chocolate Chip Cookies
Pistachio Pudding Cookies
Praline Bar Cookies
Pumpkin Pie Cookies
Raisin-Oatmeal Cookies
Skelton Bone Cookies
Snickerdoos Cookies
Sour Cream Chocolate Chip Cookies
Stained-Glass Cookies
Toll House Chocolate Chip Cookies
Whiskey Cookies

Almond Amaretto Cookies

1 cup butter
1 1/4 cups brown sugar
1 tablespoon almond extract
3 tablespoons amaretto
2 eggs, slightly beaten
3 cups flour
3/4 teaspoon baking soda
1/2 to 2 cups semisweet chocolate morsels
1 cup sliced almonds

Preheat oven to 350°. In a large bowl, cream butter, sugar, extract, amaretto and eggs.
Add flour, baking soda, chocolate morsels and nuts. Line cookie sheets with parchment, or spray with oil. Bake cookies 10 to 12-minutes Cool on wire racks. (Makes 3 dozen cookies)


Almond Cookies with Kisses

10-ounce package chocolate kisses
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
7-ounce package almond paste
1 1/2 sticks (12 Tablespoons) butter, room temperature
1 cup sugar
2 large egg whites, room temperature
12 teaspoon vanilla extract

Preheat oven to 325° with rack in center. Line cookie sheets with parchment paper or aluminum foil. Unwrap chocolate kisses. Sift flour, baking powder and salt into a small bowl. Set aside.
Grate almond paste on large hole side of grater. Combine almond paste, butter and 1/2-cup of the sugar in mixing bowl. Beat on high speed for 3-minutes, or until soft and fluffy. Add egg whites and vanilla. Beat until well mixed. Mix in flour mixture on low speed until incorporated.
With a tablespoon or small ice-cream scoop, scoop enough dough to form a 1-inch ball. Roll each scoop of dough been palms to make a ball. Roll balls in remaining 1/2-cup of sugar. Place balls on prepared baking sheet, leaving 2-inches between for spreading. Bake for 15-minutes or until bottoms, are light golden. Gently press a chocolate kiss in center of each warm cookie. Remove cookies to wire rack to cool. (Makes 36 cookies)


Anise Knots Cookies

6 medium eggs
2 cups sugar
6 teaspoons baking powder
1 1/2 pounds unsalted butter
4 tablespoons anise extract
1 cup milk
9 cups flour

Beat first five ingredients together. Add milk and flour gradually and mix by hand. Dough will be sticky. Refrigerate 20 to 30-minutes. Preheat oven to 300°. Take about 2-tablespoons dough and roll about 6-inches long and about the width of a pencil. Tie roll in a loose knot. Place on ungreased cookie sheet and bake 10 to 12-minutes, or until the bottom is slightly browned. Cool and frost.

Frosting
1 pound powdered sugar
1/2 teaspoon anise extract
Few tablespoons of milk

Combine sugar and extract and gradually add enough milk to make it spreading or drizzling consistency. Color with red or green food coloring, if desired, and/or sprinkle with colored sugar or candies. (Makes 120 cookies)


Apple Crisp Cookies

1 cup shortening
1/2 cup butter
1 cup sugar
1 0.7-ounce package instant spiced cider drink mix
1 tablespoon cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
2 teaspoons vanilla extract
3 cups flour
3 cups rolled oats
1 1/2 cups raisins
1 1/2 cups snipped dried apples
1 1/2 cups walnuts, chopped

Preheat oven to 350°. Mix all ingredients well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake about 12-minutes. (Makes 5 dozen)


Cherry Chip Picnic Cookies

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
3 1/4 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
1 1/2 cups fresh Bing cherries, pitted and halved
12-ounce package white chocolate chips

Preheat oven to 375°. In a medium bowl, cream together butter, sugar and brown sugar until light and fluffy. Beat in eggs, almond extract and vanilla. In a separate medium bowl, stir together the flour, salt and baking soda; add to butter mixture and stir until blended. Press cherries between two layers of paper towels and stir half into the dough with the chocolate chips. Mound rounded tablespoons of dough onto a lightly greased baking sheet; press remaining cherries onto the top.
Bake for about 15 to 17-minutes, or until cookies are set in the center and lightly browned. Let cool on rack and store in a container with a loose-fitting lid, because of the moisture in the cherries, these cookies should not be stored in a container with a tight-fitting lid. (Makes about 20 large cookies)


Chocolate Chip Cookies

3 1\4 cups all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1\4 cups sugar
1 1\4 cups firmly packed brown sugar
1 1\2 cups butter, softened
2 eggs
1 teaspoon vanilla
12-ounce package (2 cups) semisweet chocolate chips

In medium bowl, combine flour, cake flour, baking soda and baking powder: set aside.
In a large mixing bowl, combine sugar, brown sugar and butter. Beat at medium speed, scraping bowl often, until creamy, 2 to 3-minutes. Add eggs and vanilla. Continue beating until well mixed. Gradually add flour mixture until well mixed. Stir in chocolate chips (by hand). Drop dough by 1/4-cupful 2-inches apart onto cookie sheets. Bake at 375° for 10 to 14 minutes, remove and let cool.


Chocolate Peanut Butter & Oatmeal Cookies

1 cup sugar
1 cup brown sugar, packed
1 cup margarine
1/2 cup peanut butter
2 beaten eggs
1 teaspoon vanilla extract
2 cups quick-cooking oatmeal
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut
1 cup miniature marshmallows
1/4 to1/2 cup raisins
1 12-ounce package semisweet chocolate morsels

Cream together sugars, margarine and peanut butter. Add eggs and vanilla; stir thoroughly. Add oatmeal, flour, baking soda and salt; stir. Add coconut, marshmallows and raisins; stir. Add and stir in chocolate morsels.
Refrigerate dough while the oven preheats to 360°.
Drop dough by heaping teaspoonfuls onto greased cookie sheets. Bake in preheated oven 10 to 12-minutes. Don't overcook, or marshmallows will burn. (Makes about 3 to 4 dozen)


Chocolate Top Hats

1-cup flour (measured after sifting)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup packed dark brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup crushed corn flakes
1-cup quick cooking rolled oats
1/2 cup shredded coconut
Chocolate Cream Filling

Sift flour, baking soda, salt then set aside. Combine oil, sugar, egg and vanilla and beat until light and creamy. Gradually add sifted ingredients to sugar mixture, and beat well. Add corn flakes, rolled oats and coconut, and blend thoroughly.
Place mixture in waxed paper and chill for 1-hour. Take 2/3 of the dough and shape teaspoon portions into round balls. Place on greased cookie sheet. Bake at 350 degrees for 8 to 10-minutes, cool on wire rack.
Shape the remaining dough in to 1/2-teaspoon size balls. Bake 350° for 8-minutes. Cool to wire rack.


Christmas Rocks

2 cups butter
3 cups brown sugar
4 unbeaten eggs
5 cups sifted flour (divided use)
2 teaspoons cinnamon
2 teaspoons salt
2 teaspoons baking soda
1/2 cup heavy cream (or Sego evaporated milk)
1 tablespoon vanilla extract
2 pounds dates, cut in large chunks
1 1/2 pounds candied cherries, halved
1 pound white raisins
3 slices candied pineapple, cut in chunks
1 pound walnuts, quartered
1/2 pound blanched almonds, halved
1 pound pecans, halved
1 pound Brazil nuts, broken (optional)

Cream butter with brown sugar. Add unbeaten eggs, one at a time. Add 4-cups of the sifted flour, cinnamon, salt and baking soda. Add heavy cream and vanilla.
Mix remaining cup of flour with the fruits and nuts. Mix into first mixture. Use about 1-rounded teaspoon for each cookie. Place fairly close together on greased cookie sheet. Bake 13-minutes in a 350° oven. (Makes 6 dozen cookies)


Christmas Toffee Bars

1 cup butter, softened
1 cup brown sugar, packed
1 egg yolk
1 teaspoon vanilla
Pinch of salt
2 cups all-purpose flour
1 cup nuts, finely chopped (pecans preferred)
2 8-ounce chocolate bars, or equivalent amount chocolate morsels
Green and red sprinkles

Preheat oven to 350°. Cream together butter and brown sugar. Add yolk and vanilla, mixing thoroughly. Add remaining ingredients except chocolate and sprinkles and mix thoroughly. Pat out evenly in a lightly greased pan about 13 by 10-inches.
Bake for 22 to 25-minutes, until the edges are slightly brown, center is firm. Do not dry them out! Cool pan on rack.
Melt chocolate and spread on top. Decorate with red and green sprinkles. Mark into squares and cool.
When the chocolate sets, the bars can be stored in a tin at room temperature. They also freeze well. (Makes about 2 to 3 dozen)


Cinnamon Twists

18-ounce package cream cheese, softened
1 cup margarine or butter, softened
2 1/2 cups flour
3/4 cup walnuts
1 cup sugar
2 teaspoons ground cinnamon
1 large egg, beaten

In large bowl with mixer at low speed, beat cream cheese and margarine or butter until blended, constantly scraping bowl with rubber spatula. Increase speed to high, beat until light and creamy, about 2 minutes. With mixer at low speed, gradually add 1 cup flour and beat until blended. With spoon, stir in remaining 1 1/2-cups flour until smooth.
On lightly floured sheet of plastic wrap, pat dough into a 9-by-9-inch square. Wrap in plastic wrap and refrigerate 2-hours, or until dough is firm enough to roll.
Meanwhile, in food processor with knife blade attached, finely grind walnuts and 1/4-cup sugar. In small bowl, stir cinnamon and remaining 3/4-cup sugar into walnut mixture until well blended; set aside.
Preheat oven to 400°. Grease a large cookie sheet. On a lightly floured sheet of waxed paper, with floured rolling pin, roll dough square into an 11-by-10 1/2-inch rectangle. With pastry brush, brush some beaten egg over top of dough rectangle; sprinkle with half of walnut mixture. Gently press walnut mixture into dough. Invert dough rectangle onto another sheet of lightly floured waxed paper, nut side down. Brush with beaten egg; sprinkle with remaining walnut mixture and gently press nut mixture into dough.
Cut dough lengthwise into 3 1/2-inch-wide bars, then cut each bar crosswise into 1/2-inch strips, to make 66-3 1/2-by-1/2-inch strips. Twist each strip twice and then place about 1 inch apart on cookie sheet.
Bake twists 15 to 17-minutes, until lightly browned. With pancake turner, gently loosen twists from cookie sheet and remove to wire rack to cool.
Repeat with remaining strips. (Makes 5 1/2-dozen cookies.)


Cranberry-White Chocolate Cookies

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375°. Grease cookie sheets. In a large bowl, cream together the butter and sugars until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries.
Drop by heaping spoonfuls onto prepared cookie sheets. Bake 8 to 10-minutes. (For best results, take them out while they are still doughy.) Allow cookies to cool for 1-minute on the cookie sheets before transferring to wire racks to cool completely. (Makes about 16 to 24-cookies, depending on the size)


Date Ice Box Cookies

1 cup shortening
2 cups brown sugar
2 eggs
1 teaspoon baking soda, dissolved in a bit of hot water
1 teaspoon salt
3 1/2 cups flour
1 cup finely chopped nuts
1 cup finely chopped dates

Cream shortening and sugar; add eggs, soda and salt. Gradually add flour. Add nuts and dates; mix thoroughly and form into rolls. Wrap in plastic wrap and refrigerate until dough is thoroughly chilled and firm.
Preheat oven to 350°. Unwrap dough and slice about 1/4-inch thick. Bake cookies for 7 to 9-minutes. (Makes 3 1/2 dozen cookies)


Date-Nut Pinwheels

2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
2/3 cup soft butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla extract

Sift flour with baking powder, salt, cinnamon, ginger and nutmeg; set aside.
In large bowl with wooden spoon (or portable electric mixer at medium speed) beat butter until light. Gradually beat in sugar. Add egg and vanilla; continue beating until very light and fluffy.
At low speed, gradually add half of flour mixture. Mix in rest with hands to form a stiff dough. Refrigerate 1-hour.
Divide dough in half. On a lightly floured surface, roll each half into an 8-by-10-inch rectangle. Spread each rectangle with half of the date-nut mixture.
From long side, roll each, jelly-roll fashion. Gently press edge to seal.
Wrap separately, seam-side down, in plastic wrap or foil. Refrigerate until firm - about 8-hours or overnight -before baking. (Rolls may be stored in refrigerator for a week or 10-days. Bake fresh as needed.)
Preheat oven to 375°. Lightly grease cookie sheets.
With sharp knife, cut as many 3/8-inch slices as desired for baking at one time. Rewrap rest of roll; refrigerate.
Place slices, 2-inches apart, on cookie sheets. Bake 8 to 10-minutes or until lightly browned. Let stand 1-minute. Remove to wire rack; cool. (Makes about 3 dozen)

Filling:
2 8-ounce packages pitted dates, cut up
1/2 cup sugar
2 teaspoons grated lemon peel
1/2 cup finely chopped walnuts

In a small saucepan, combine dates and sugar with 1\2-cup water. Cook, stirring, over medium heat, until mixture thickens - about 5-minutes. Remove from heat. Stir in lemon peel and nuts. Cool completely.


Four-Star Chocolate Chips

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup (packed), light-brown sugar
1 teaspoon pure vanilla extract
2 large eggs
2 cups (12-ounce package) semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans
1/2 cup golden raisins
1/2 cup shredded coconut

Preheat the oven to 375°. In a small bowl, combine the flour, baling soda and salt. Set aside. In a large mixing bowl, cream the butter, sugars d vanilla with an electric mixer or a wooden spoon. Add the eggs, one at a time, beating well after each addition.
Gradually beat in the flour mixture. Stir in the chocolate chips, walnuts, raisins and coconut. Drop the dough by rounded tablespoonfuls onto ungreased baking sheets. Bake 9 to 11-minutes or until golden brown. Let the cookies rest on the baling sheets for 2-minutes before removing with a spatula to wire racks to cool completely. (Makes about 60 cookies)


Fresh Apple Cookies

1 cup butter
2 2/3 cups brown sugar
2 eggs
6 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon grated nutmeg
1 cup apple juice
2 cups chopped nuts
2 cups raisins
3 to 4 apples, chopped

Preheat oven to 350°. Cream butter and brown sugar. Add eggs; mix. Sift dry ingredients together; add alternately with apple juice, beginning and ending with dry ingredients. Stir in nuts, raisins and apples.
Drop from spoon onto lightly greased baking sheets. Bake for 12 to 19-minutes, depending on size of cookies. (Makes 5 to 6-dozen cookies)

Frosting:
1/4 cup cream
1 tablespoon butter, melted
1 teaspoon vanilla
2-plus cups powdered sugar
1 tablespoon white corn syrup (optional to keep icing softer.)
Colored sprinkles to suit holiday

Mix together the cream, melted butter and vanilla; add enough powdered sugar to reach. icing consistency. Frost while still warm, then top with sprinkles.


Hawaiian Mocha Dream Squares

3/4 cup butter & 1 tablespoon butter
1 tablespoon cocoa
1/2 cup sugar
6 tablespoons ground espresso (fine grind)
1 egg, beaten
2 cups graham cracker crumbs
1 cup macadamia nuts, chopped
1 cup shredded coconut
2 cups powdered sugar
2 tablespoons hot espresso
3 ounces semi-sweet chocolate squares

Coat an 8" x 8" square pan with butter or oil.

Bottom layer: Melt 1/2-cup of the butter in a 2 quart pan or bowl. Remove from heat. Stir in the cocoa, and 4 Tbsp. of the ground coffee. Add the egg and the vanilla. Mix completely. Gradually stir in the graham cracker crumbs. (Mixture will be thick). Mix in the nuts and the coconut. Press into the pan. Chill.

Middle layer: Cream 1/4-cup of the butter until soft. Gradually add the sugar and mix until smooth. Stir in only enough liquid espresso to make the mixture smooth and easy to spread. Spread over the bottom layer. Chill.

Top layer: Melt the chocolate and the remaining 1-Tablespoon of butter in a double boiler. Stir in the rest of the ground coffee. Spread thinly and evenly over the second layer. Chill.
After the top layer has set (refrigerate for at least 1 hour), cut into squares and serve. (Makes approximately 36 squares)


Holiday Ginger Cookies

11/4 cups sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla
3 tablespoons molasses
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt

Combine first five cookie ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).
Heat oven to 375°. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 4 to 5-inch cookie cutter. Place cookies 1-inch apart onto ungreased cookie sheets. Bake for 6 to 9-minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely. (Makes 2 dozen (4 1/2-inch) cookies)

Frosting
3 cups powdered sugar
1/3 butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk

Combine powdered sugar, 1/3-cup butter and 1-teaspoon vanilla in small mixer bowl. Beat at low speed, adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting as desired.


Italian Stuffed Cookies

2 tablespoons baking powder
4 cups flour
1/2 cup sugar
3/4 teaspoon salt
1 stick butter, cut into small pieces and chilled
1egg
2 egg whites
1/2 cup plus 2 tablespoons low fat milk
1 1/2 teaspoons vanilla extract

Combine all dry ingredients in a food processor, then scatter pieces of butter on top. Pulsate the food processor, by turning it on and off several times, until mixture resembles coarse meal.
Whisk egg and egg whites with milk, and drizzle over flour mixture. Add vanilla extract to flour mixture. Pulsate the food processor, by turning it on and off several times, until dough holds together. If too dry, add more milk. Refrigerate for 2-hours.

Filling
2 cups dried figs
1 cup almonds, toasted and finely chopped
1 1/2 cup raisins
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 cup All Fruit jam or honey
1 teaspoon butter
1/4 teaspoon salt
1/2 cup sugar
Both the juice and grafted rind from 1 lemon
Both the juice and grated rind from 1 orange

Combine ingredients in sauce pan and cook over medium heat until figs are soft. Remove from heat and cool. Roll dough out thin on lightly floured board. Use 3-inch round cookie cutter to cut cookies from half of dough.
Use a doughnut cutter with a hole in the middle for the rest of the dough.
Place rounds on nonstick cookie sheet. Put 1teaspoon of filling on each round and spread filling almost to edge. Cover with circles cut with doughnut cutter and press edges with fork.
Bake in preheated oven at 350° for 18 to 22-minutes or until cookies are light brown in color. (Makes about 26 dozen)


Mudslide Cookies

Flourless cooking spray for greasing
3/4 cup plus 2 tablespoons cake flour
1 tablespoon baking powder
1/8 teaspoon salt
1 tablespoon powdered instant coffee
1 tablespoon boiling water
1 teaspoon vanilla extract
7 ounces unsweetened chocolate, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped
8 tablespoons (1 stick) unsalted butter
7 large eggs
2 3/4 cups sugar
2 cups chopped walnuts
1 1/2 cups bittersweet chocolate chips

Preheat the oven to 350°. Lightly spray cookie sheets with cooking spray or line them with parchment paper.
Sift the flour, baking powder and salt into a bowl and set aside. Combine the instant coffee and boiling water to make a paste. Blend in the vanilla extract. Melt the chopped unsweetened chocolate, chopped bittersweet chocolate and the butter in a saucepan over low heat or in the microwave in 15 to 20-second intervals. Gently stir to blend.
In a stand mixer fitted with the whisk attachment, beat together the eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8-minutes. Add the chocolate mixture with the machine running on medium speed. On low speed, mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips until blended. Scrape down the bowl as needed during mixing to blend evenly.
Using a 1/4-cup measure as a scoop, fill it with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 to 4-inches between the cookies. In batches, bake until the cookies are cracked on top but still slightly moist, rotating the pans as necessary to bake evenly, 14-minutes. Allow the cookies to cool slightly on the cookie sheet before transferring them to wire racks to cool completely. (Makes 24 large cookies)


Neverland Cookies

3/4 cup creamy peanut butter
1/4 cup vegetable oil
1/4 cup butter
1/4 cup sugar
1/2 cup firmly packed brown sugar
1 egg, room temperature, slightly beaten
2 teaspoons vanilla
1/2 teaspoon baling soda
1/2 teaspoon baking powder
1 1/4 cup all-purpose flour
2 (4-ounce) bars white confection candy bar for baking and eating
1 1/3 cups coarsely chopped macadamia nuts or chopped pecans (optional)

Preheat oven to 350°. In a large mixing bowl, using an electric mixer, beat peanut butter, vegetable oil and butter together until creamy. Add next 6 ingredients, ending with baking powder, beat on MEDIUM speed until well blended. Add flour and continue mixing until well blended. Keeping candy bar in wrapper, bit bar against counter to break it into small chunks. Fold candy chunks and nuts into cookie dough. Place heaping tablespoons of dough onto an ungreased cookie sheet, 1 1/2-inches apart, pressing dough down slightly with the back of a spoon. Bake 12 to 14-minutes or until lightly brown around edges. Cool 5-minutes. Remove cookies to wire racks and cool. (Makes 15 cookies)


Oatmeal Raisin Cookies

1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

Heat oven to 350°. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12-minutes or until golden brown. Cool 1-minute on cookie sheet; remove to wire rack. (Makes 4 dozen)


Ooey Gooey Cookies

2 1/2 cups unsifted flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tablespoons vanilla extract
1 cup Ghirardelli white chocolate chips
1 cup Ghirardelli chocolate chips
1 cup chopped walnuts

Combine flour, salt and baking soda, then set aside. Blend butter with sugar, brown sugar, eggs and vanilla extract.
Add flour mixture to butter mixture and blend together. Stir in chocolate chips and nuts. Drop teaspoon-size portions of cookie dough onto ungreased cookie sheet. Bake at 375° for 8 to 10-minutes. (Makes 6 dozen cookies)


Orange Delight Cookies

1 1/2 cups brown sugar
3/4 cup butter
2 eggs
4 cups flour
3/4 cup chopped walnuts
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon baking soda
1/2 cup sour milk (1/2 teaspoons lemon juice or white vinegar in balance of milk)
Grated rind of 1 1/2 medium oranges

Preheat oven to 375°. Cream sugar and butter; add remaining cookie ingredients. Drop by teaspoonfuls on lightly greased cookie sheet. Bake 10 to 12-minutes.

Glaze
2 cups granulated sugar
2/3 cup orange juice
Grated rind of 2 medium oranges

Mix glaze ingredients. Dip hot cookies in glaze (either tops or the whole cookie, depending on how moist you'd like) and place on cake rack to drain. Cookies freeze well. (Makes 3 1/2 dozen cookies)


Owl Cookies

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar, packed
2/3 cup butter or margarine, softened
1 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 cup quick-cooking rolled oats
11-ounce square unsweetened chocolate, melted
Semisweet chocolate chips
Whole cashews

Combine the flour, baking powder and salt. Set aside. In a mixing bowl, cream sugar and butter. Stir in peanut butter, egg and vanilla, then stir in flour mixture and oats. Divide dough in half. Shape one half into an 8-inch-long roll. Stir melted chocolate into remaining half of dough. Roll chocolate dough to an 8-inch square on waxed paper. Place roll on chocolate dough. Wrap chocolate dough around roll; pinch seam together. Wrap in waxed paper and chill two to three hours. Cut into 3/8-inch slices.
To form owl's face, place two slices side-by-side on an ungreased cookie sheet. Pinch chocolate dough at upper corners to form ears. Place a chocolate chip in the center of each slice for the eyes and put a whole cashew in the center of the owl's face for a beak. Bake at 350° for 12 to 15-minutes. Allow the cookies to cool slightly on the cookie sheet before you remove them to a cooling rack. (Makes 1 dozen)


Pecan Pie Cookies

1 cup butter or margarine, softened
1/2 cup sugar
1/2 cup dark corn syrup
2 large eggs, separated
2 1/2 cups all-purpose flour
1/4 cup butter or margarine
1/2 cup powdered sugar
3 tablespoons dark corn syrup
3/4 cup finely chopped pecans

Beat 1-cup butter and sugar at medium speed with electric mixer until light and fluffy. Add 1/2-cup corn syrup and egg yolks, beating well. Gradually stir in flour. Cover and chill 1-hour.
Melt 1/4-cup butter in heavy saucepan over medium heat. Stir in powdered sugar and 3-tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat and stir in pecans. Chill 30-minutes. Shape mixture by 1/2-teaspoonfuls into 1/4-inch balls; set aside.
Shape cookie dough into 1-inch balls. Place 2-inches apart on lightly greased baking sheets. Beat egg whites until foamy and brush on dough balls.
Preheat oven to 375°. Bake cookies for 6-minutes. Remove from oven and place a pecan ball in center of each cookie. Bake 8 to 10-minutes more, or until lightly browned. Cool 5-minutes on baking pans, then remove to wire racks to cool completely. Freeze for as long as 1-month, if desired. (Makes about 4 1/2 dozen)


Peanut Butter Cookies

3/4 cup peanut butter
1/2 cup vegetable shortening
1 1/4 cups firmly packed light brown sugar
3 tablespoon milk
1 tablespoon vanilla extract
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

Preheat oven to 375°. In large bowl, combine peanut butter, shortening, brown sugar, milk and vanilla; beat at medium speed of electric mixer until well blended.
Add egg; beat just until blended. Combine flour, salt and baking soda; add to creamed mixture and beat at low speed until just blended. Drop by heaping teaspoonfuls 2-inches apart onto ungreased cookie sheet.
With tines of fork, flatten slightly in crisscross pattern. Bake at 375° for 7 to 8-minutes or until set and just beginning to brown.
Place sheets of foil on countertop; slide cookies onto foil and allow to cool completely. (Makes 3 dozen cookies)


Pineapple Chocolate Chip Cookies

1 cup shortening or butter
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
5 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 20-ounce can crushed pineapple, drained
1 12-ounce bag chocolate morsels
1 cup chopped walnuts

Preheat oven to 350°. Cream together shortening and sugars; slowly add vanilla and eggs.
In another large bowl, combine 3-cups of flour, baking soda and salt. Add dry mixture to creamed mixture. Add remaining flour, along with pineapple. Stir in chocolate morsels and nuts.
Drop by teaspoonfuls on lightly greased cookie sheet. Bake 10 to 12-minutes. (Makes 5 dozen)


Pistachio Pudding Cookies

2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 cup margarine, softened
1/4 cup sugar
3/4 cup light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 4-serving package instant pistachio pudding
2 eggs
1 12-ounce package butterscotch morsels
1 cup chopped walnuts
Green food coloring

Mix flour and baking soda in medium bowl. Combine margarine, sugars, extracts and pudding in large bowl. Beat until smooth. Beat in eggs, one at a time. Stir in flour mixture. Stir in Morsels and nuts. Add food coloring, as desired. Dough will be very stiff; mix with floured hands, if necessary.
Cover bowl and chill for several hours for easier shaping. Preheat oven to 375°.
Form teaspoonfuls of dough into small balls. Place 2-inches apart on ungreased cookie sheet. Bake for about 8 to 10-minutes. Do not over bake. (Makes 7 dozen)


Praline Bar Cookies

24 graham crackers
1 stick margarine
1 sticks butter
1 cup brown sugar
1 cup chopped pecans or walnuts

Preheat oven to 350°. Line 11 x 17-inch jellyroll pan with aluminum foil. Place graham crackers on foil in a single layer, then pull up foil around edges of crackers.
Melt margarine/butter with brown sugar in a saucepan, then bring to a boil and boil for 3 to 4-minutes. Add nuts, then spread evenly over crackers. Bake for 10-minutes. Let cookies cool slightly, then cut along outer and edges of crackers and along center lines. (Makes 48 cookies)


Pumpkin Pie Cookies

1 cup vegetable shortening
1 cup sugar
1 15-ounce can pumpkin
1 egg
2 cups white flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chocolate chips, or chocolate or cream-cheese frosting (optional)

Preheat oven to 375 degrees. Cream shortening, sugar and pumpkin. Add egg; mix by hand. Sift in dry ingredients and mix again thoroughly.
Drop heaping spoonfuls onto lightly oiled baking sheet. (Keep them well spaced, as the cookies spread.) Bake about 30-minutes. Cool, then place on paper towels to dry.
If desired, melt chocolate chips and drizzle over cookies, or gently frost cookies. (Makes about 18 cookies)


Raisin-Oatmeal Cookies

1 cup flour, sifted
1/2 teaspoon baking soda
1 teaspoon salt
11/2 cups quick cooking oats
2 egg whites, slightly beaten
1/4 teaspoon cinnamon
1 cup brown sugar
1/3 cup oil
1/2 cup skim milk
1 teaspoon vanilla extract
1 cup seedless raisins

Preheat oven to 375°. Sift together flour, baking soda, salt, and cinnamon. Stir in the oats. Combine egg whites, brown sugar, oil, milk, vanilla, and raisins and add to flour mixture. Mix well. Drop batter a teaspoon at a time onto an oiled cookie sheet. Bake 12 to 15-minutes, depending on texture desired. Shorter baking time results in a chewy soft cookie, the longer time in a crisp one. (Makes 3 dozen)


Skelton Bone Cookies

4 large egg whites
1 3/4 cups sugar
1 teaspoon grated orange peel
1/2 baking powder
1 1/2 cups salted almonds
1 3/4 cups flour

Preheat oven to 350°. With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover until dough is firm enough to handle, at least one hour or up to one day.
Lightly flour your hands and pinch off 3-tablespoons of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8-inch-long rope. Cut the rope in half; roll each half out again to 8-inches. Fold 1-inch of each end back onto rope; pinch ends to close. Place on greased cooked sheet and bake about 20-minutes. (Makes 24 cookies)


Snickerdoos Cookies

3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
2 eggs
1 tablespoon light corn syrup
1/2 teaspoons vanilla extract

Stir together the dry ingredients. In a medium-sized bowl, use beaters to cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill the dough for 1-hour. Preheat oven to 375°. Roll balls of dough about the size of a walnut, and then roll them in the cinnamon-sugar mixture to coat. Place on an ungreased cookie sheet about 2 1/2 inches apart. Bake for 10 to 12-minutes, until cookies are puffed and the surface is slightly cracked. Let cool on a the cookie sheet for a few minutes before removing to a wire rack to finish cooling.

Topping
3 tablespoons sugar
1/2 teaspoon cinnamon

In a small bowl, stir together the sugar and cinnamon and set aside. (Makes 3 1/2 dozen cookies)


Sour Cream Chocolate Chip Cookies

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs
1/2 cup sour cream
1 cup raisins
1 cup coarsely chopped toasted walnuts
12 ounces bittersweet bar chocolate, chopped into 1/4 inch or smaller pieces

Position two racks near the center of the oven and preheat the oven to 375°. Line two baking sheets with parchment paper or foil. Sift together the flour, baking soda and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter, sugars and vanilla extract at medium speed until creamy, about 2-minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the sour cream, mixing until blended. At low speed, add the dry ingredients, mixing just until combined. Using a wooden spoon, stir in the raisins, nuts and chopped chocolate.
Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing the cookies 2-inches apart. Bake two sheets at a time, 12 to 15-minutes, until golden brown. Switch positions of the sheets halfway through baking so that the cookies brown evenly. Transfer the cookies to wire racks and cool completely. (Makes about 58 cookies)


Stained-Glass Cookies

10 ounces sour ball candies
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/2 cup light corn syrup
2 teaspoons vanilla extract

Preheat oven to 350°. Line baking sheets with foil and lightly grease the foil. Separate the candies by color. Place each color in a re-sealable plastic bag, remove the air, and seal the bags. Coarsely crush the candy with a rolling pin. Set aside.
In a medium bowl, whisk together the flour, baking powder, nutmeg and salt. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in corn syrup and vanilla. On low speed, gradually beat in the flour mixture.
Divide the dough into quarters. Roll out one piece 1/4-inch thick. Using 3-inch cutters, cut out shapes. Cut out and remove several smaller dough shapes from each cookie; re-roll. Place the cookies 2-inches apart onto the prepared baking sheets. Fill each cutout with crushed candy. With a skewer, make a 1/4-inch hole in the top of each cookie. Bake for 8-minutes, or until cookies are golden and candy is melted.
Let cool completely on the baking sheets set on wire racks, then peel off the foil. (Makes about 3 dozen cookies)


Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) Nestle Toll House Semi-sweet Chocolate Morsels
1 cup chopped nuts

Preheat oven to 375°. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11-minutes or until golden brown. Cool on baking sheets for 2-minutes, then remove to wire racks to cool completely. (Makes 5 dozen cookies)


Whiskey Cookies

1/2 pound chopped candied cherries (half red and half green)
1/2 pound chopped candied pineapple
1/2 pound chopped dates
1 15-ounce box white raisins
1 1/2 pounds chopped pecans (5 1/2 cups)
6 ounces whiskey
1 cup firmly packed brown sugar
1 cup white sugar
1/2 cup butter
4 eggs
3 tablespoons buttermilk (or milk soured with vinegar)
3 teaspoons baking soda
3 cups flour
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1/2 teaspoon ground cloves

If desired, chop fruit, add nuts and dredge with some flour the night before, and add whiskey so it is soaked up a bit.
To make dough, cream sugars and butter. Add eggs, buttermilk, soda, flour and spices.
Preheat oven to 300°. Combine dough with fruit mixture and drop by teaspoonfuls onto lightly greased baking sheets. Bake 12 to 15-minutes. (Makes about 18-dozen)


Frostings

7 Minute Frosting
Chocolate Butter Cream Frosting
Chocolate Cream Filling
Cinnamon Confectioners' Frosting
Cream Cheese Frosting
Marzipan Chocolate Triangles
Sabayon Filling
Strawberry Shortcake Topping

7 Minute Frosting

2 egg whites (about 1/2 cup)
1 1/2 cups sugar
1/4 teaspoon cream of tartar; or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla extract

Combine egg whites, sugar, cream of tartar and water in the top of a double boiler. With an electric mixer beat on high speed 1-minute, then place over boiling water and beat on high speed 7-minutes. Remove top of double boiler from the heat; add vanilla. Then, beat 2-minutes longer on high speed. (Makes 16 servings sufficient to frost 1-2 layer cake).

Variations
Lemon flavored:
Substitute 1 tablespoon of lemon juice for the vanilla extract and add 1/4 teaspoon grated lemon peel during the last minute of beating.
Fruits:
Add crushed fruits to the frosting or substitute fruit flavorings for the vanilla extract.
Rum:
Substitute rum or sherry flavoring for the vanilla extract.


Chocolate Butter Cream Frosting

2/3 cup semisweet chocolate pieces
2 1/2 cups sifted powdered sugar
1 1/4 cups softened butter
3/4 cup shortening
1 teaspoon vanilla

Melt the semisweet chocolate and let cool. In a medium bowl combine sifted powdered sugar and butter; beat with an electric mixer on low to medium speed until creamy. Add shortening; beat until smooth. Stir in cooled chocolate and vanilla.


Chocolate Cream Filling

2 cups semisweet chocolate pieces
1 cup powered sugar
2 tablespoons water
2 3-ounce package of cream cheese, softened

Combine chocolate pieces, sugar and water in top of double boiler over hot, not boiling; water, As soon as chocolate melts blend in softened cream cheese. Beat until smooth and cool.
Spread chocolate filling over large cookies and top with small ones. Keep in a cool place. They also freeze well. (Makes 3 1/2 dozen Top Hats)


Confectioners' Frosting

2 cups confectioners' sugar
4 tablespoons water
1 teaspoon vanilla

Stir sugar gradually into water. Add vanilla.
NOTE: Fruit juice or strong coffee may be used instead of water. (Makes 1 cup)


Cinnamon Confectioners' Frosting

Add 1/2 teaspoon cinnamon to Confectioners' Frosting.

Cream Cheese Frosting

3-ounce package cream cheese, softened
1 cup confectioners' sugar

In a bowl beat cream cheese and sugar until smooth. Add up to 1-teaspoon milk for drizzling consistency.


Marzipan Chocolate Triangles

8 ounce can almond paste (use only 1/2-can)
1 3/4 cup sifted powdered sugar
2 tablespoons softened butter
1 teaspoon light corn syrup
1 teaspoon vanilla
1 6 ounce chocolate bar

Crumble almond paste into a medium-mixing bowl. Add butter, beat with an electric mixer on medium speed until combined. Add 1/2-cup-powdered sugar and corn syrup; beat until combined. Shape mixture into a ball. Knead in enough additional powdered sugar to make a very stiff mixture.
Line a baking sheet with waxed paper; dust with the powdered sugar. Place marzipan on waxed paper; flatten slightly. Top with another sheet of wax paper. Use a rolling pin to spread marzipan into a 9 1/2-inch round; remove top piece of waxed paper. Trim to 9-inch round.
Melt the chocolate bar for coating and spread evenly onto marzipan. Cool until chocolate holds to edges; decorate with swirls. Cut into 16 wedges. Cover; chill until needed. (Makes 16 pieces)


Sabayon Filling

4 ounces sweet baking chocolate
1 envelope unflavored gelatin
1/4 cup water
5 egg yokes
1/2 cup dry-sherry
1/3 cup granulated sugar
1 1/3 cups whipping cream
1 teaspoon powdered sugar
1/2 teaspoon vanilla

Melt sweet baking chocolate; let cool. In a small saucepan combine gelatin and water; let stand for 5-minutes. In a medium saucepan combine eggs, dries sherry and granulated sugar. Cook and stir over medium heat until mixture thickens slightly and begins to bubble around edges. Remove from heat and transfer to a large mixing bowl.
Heat and stir gelatin mixture to sherry mixture; beat with an electric mixer on low speed until combined. Cover and cool for 30 minutes.
In a medium mixing bowl combine the whipping cream, powdered sugar and vanilla; beat on slow speed until soft peaks form. Fold whipped cream into egg mixture. Cover and chill about 1 hour or until mixture mounds when spooned, stirring gently occasionally. (Makes 3 1/2 cups)


Strawberry Shortcake Topping

3 pints of strawberries, hulled (2 pints quartered, 1 pint crushed with fork)
6 tablespoons granulated sugar
1 cup chilled heavy cream, whipped to soft peaks with
1 tablespoon sugar

Mix berries with sugar in medium bowl; set aside while preparing shortcakes.


Pastries

Consommé A La Royale
Flan de Vanilla
Mini Cream Puffs
Peach Cobbler

Consommé A La Royale (Consommé with Royal Custard)

1 quart hot Consommé

Royal Custard:
3 egg yolks
1 egg
1/2 cup Consommé
1/8 teaspoon salt
Dash of grated nutmeg
Dash of cayenne pepper

Beat egg yolks and egg slightly, add consommé and seasonings. Pour into buttered pan, 8 x 8 x 2-inches and place in pan of hot water and bake in slow oven 300° 12 to 15-minutes or until firm. Cool; cut in small fancy shapes. Put a few custard cutouts in each cup; add hot Consommé.
NOTE: Custard should not be more than 1/3-inch thick in pan. (Makes 4 to 6 servings)


Flan de Vanilla

2 cups sugar for caramel
2 large eggs
2 egg yolks
1 cup sugar
7 ounces evaporated milk
7 ounces sweetened condensed milk
3 ounces heavy cream
2 teaspoons vanilla extract
1 tablespoon anisette
1 tablespoon Licor 43 (a vanilla-flavored liqueur)

Preheat oven to 350°. Lay out eight 4-ounce Ramekins

Caramel: Place sugar in a heavy-bottomed saucepan over medium heat. As it begins to liquefy and bubble, swirl the pot to ensure even browning. Remove from heat when all the sugar is the color of light molasses. The entire process should take about 10-minutes.
Use a small metal ladle or long-handled metal measuring spoon to pour about 2-tablespoons of caramel in each ramekin. Turn and rock each Ramekin while the caramel is still liquid, coating as much of the sides as you can. Allow to cool completely before filling with custard.

Custard: Beat the eggs and yolks together, no more than is necessary to mix. Stir in sugar and let the mixture rest until all bubbles have disappeared. In a separate bowl, combine the evaporated milk, condensed milk, heavy cream, vanilla extract and liqueurs. Gently stir this into the egg mixture, and then let it rest a few more minutes until sugar is dissolved. Stir gently again, then ladle into prepared ramekins.
Make a bain-ma-rie by filling a deep roasting pan halfway with warm water. Lower Ramekins into bain-ma-rie, making sure they're two-thirds deep in water. Bake about 45-minutes or until custards are set. Do not allow oven temperature to climb over 350°, the additional heat will cause curdling. Take custards out of the oven when they are still loose enough to jiggle in the center when tapped or shaken. Let cool at least 30-minutes. To serve custards, run a thin knife around the edge of each ramekin to loosen, then invert onto a plate. Serve with whipped topping if you like. (Makes 8 servings)


Mini Cream Puffs

1/2 cup butter
1 cup boiling water
1 cup flour
1/4 teaspoons salt
4 eggs
Vanilla pudding for filling
Confectioners' sugar

Melt butter in the boiling water. Add flour and salt all at once and stir vigorously. Cook, stirring constantly, until mixture forms a ball that does not separate. Remove from heat to cool slightly so that eggs, when added, will not cook.
Add eggs, one at a time, beating vigorously after each addition, until mixture is smooth. Drop dough from tip of teaspoon onto baking sheet to make about 70-small puffs.
Bake in hot oven 450° for 15-minutes to puff up, then in a moderate oven 325° for 25-minutes to bake the inside. Remove with spatula and cool on a rack until thoroughly cooled.
Cut off the tops of the puffs and fill with vanilla pudding; replace tops. Dust with confectioners' sugar. (Makes 70 puffs)


Peach Cobbler

1 1/2 cups cake crumbs (any vanilla cake or ladyfingers)
2 1 pound cans sliced peaches in light syrup, drained
1 tablespoon vanilla extract
1/4 cup brown sugar
3 teaspoons ground cinnamon
1/4 pint blueberries
Topping
1 cup white sugar
3/4 cup all-purpose flour
1 stick (4 oz.) unsalted butter
1 1/2 teaspoons cinnamon

Preheat oven to 350°. For
Topping: Combine (dry) ingredients and cut in small cubes of butter, as you would for a piecrust or biscuits (you may use a food processor).
Cobbler: You may use six 5 to 6-inch shallow ovenproof dishes or one 9-inch shallow ovenproof dish. Place cake crumbs on bottom of dish.
In a bowl, mix together drained peaches, vanilla, brown sugar and cinnamon. Spoon mixture over cake crumbs. Top with the blueberries and then the cobbler Topping. Bake until crisp and golden, about 30 to 40-minutes. Serve warm with whipped cream. (Makes 6 servings)


Pies

Baked Pumpkin Pie
Chocolate Fudge Pie
Chopped Pecan Pie
Pate brisee (Pie crust)
Peanut Butter Pie
Pecan Pie
Pie Pastry
Pumpkin Pie (can)
Pumpkin Pie Fresh

Baked Pumpkin Pie

1 9-inch pie shell, unbaked
2/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cups canned pumpkin
1 teaspoon vanilla extract
1 1/2 cups evaporated skim milk
1/2 teaspoon orange rind
3 egg whites, slightly beaten

Preheat oven to 450°. Combine the sugar, salt, cinnamon, ginger, nutmeg and cloves. Stir in the pumpkin. Add the vanilla, evaporated milk, orange rind and egg whites. Beat with an electric mixer until smooth. Pour into the unbaked pie shell and bake 10-minutes at 450°. Reduce the heat to 325°. and bake until a knife inserted in the filling comes out clean, about 45-minutes. (Makes 8 servings)


Chocolate Fudge Pie

4 ounces unsweetened chocolate, cut into pieces
5 ounces (10 tablespoons) butter
2 large eggs
2 large egg yolks
1 3/4 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup flour
1/4 cup orange juice (see notes)
2 tablespoons orange marmalade
1 refrigerated unbaked pie crust, pressed into 9-inch pie pan
Powdered sugar and whipped cream for serving

Preheat oven to 425°. Melt unsweetened chocolate and butter in top of a double boiler. Combine eggs, egg yolks, sugar, salt, vanilla and flour.
Whisk to combine. Whisk in orange juice, orange marmalade and reserved chocolate mixture. Pour mixture into prepared pie crust. Bake for 25-minutes until puffed, set and slightly crusty on top. Cool completely before serving. Sprinkle the pie with powdered sugar and serve with whipped cream. (Makes 8 to 10 servings)


Chopped Pecan Pie

8 ounces granulated sugar, by weight
2 ounces butter, by weight
1/4 teaspoon salt
5 whole eggs
14 ounces dark corn syrup, by weight
1 1/2 teaspoon vanilla extract
5 ounces pecans, chopped
Pie Dough (Pie Shell)

In an electric mixer, combine the sugar, salt and butter until crumbly. Slowly add one egg at a time, scraping down the side of the bowl each time. Add the corn syrup and vanilla extract. Place the pecans in the bottom of a 9-inch Pie Shell that has been par baked. Bake at 425° for 10-minutes, then lower the heat to 350° for 30 to 40-minutes. (Makes one pie)


Pate brisee (Pie crust)

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter. Cut into small pieces
1/4 to 1/2 cup ice water

Place dry ingredients in large bowl. Add butter; blend with pastry cutter until it resembles coarse meal. Mix dough with wooden spoon, adding water until dough just holds together.
Turn dough onto piece of plastic wrap. Press into flat circle and wrap in plastic. Refrigerate at least 1-hour. May be frozen, double wrapped in plastic, for several months. Recipe makes enough for one 9-inch, double-crust pie.
When it's time to roll out the dough, start by cooling off your work surface, Marble is best, but a smooth cutting board or counter is fine. Run a sealed bag of ice over it, and then lightly flour the surface. Use a heavy rolling pin to roll the dough, working quickly and rolling from the center out to the edges.
To transfer the dough to the pie tin, fold it in half, center it in the tin, and unfold. If pie calls for a top crust try being creative.


Peanut Butter Pie

1 prepared chocolate cookie pie crust
1 cup peanut butter
8 ounce cream cheese (at room temperature)
1/2 cup sugar
4-1/2 cups (12 oz. container) non-dairy whipped topping, divided
1 jar (11.75 oz.) Hot fudge ice cream topping, divided

In medium bowl, beat together peanut butter, cream cheese and sugar. Genfly fold in 3-cups whipped topping. Spoon mixture into prepared pie shell. Using spatula, smooth mixture to edges of pie. Reserve 2 tablespoons hot fudge topping and place remainder into microwave-safe bowl or glass measuring cup. Microwave for 1-minute. Stir. Spread hot fudge over pie to cover peanut butter layer. Refrigerate until serving time. Just before serving, spread remaining whipped topping (1-1/2 cups), over hot fudge layer, being careful not to mix the two layers.

Drizzle:
2 tablespoons Hot fudge ice cream topping
2 tablespoons Peanut butter

Place reserved 2-tablespoons hot fudge in a small baggie and knead for a few seconds. Cut tiny hole in comer of bag and drizzle over pie. Repeat with 2-tablespoons peanut butter, drizzling in opposite direction of hot fudge.


Pecan Pie

3 eggs, slightly beaten
1 cup white sugar
1 cup dark corn syrup
2 tablespoons melted butter or margarine
1 1/2 cups pecan halves
1/8 teaspoon salt
1 tablespoon vanilla extract
1 unbaked 9-inch deep-dish pie shell

Beat eggs, sugar, corn syrup and butter together. Stirring in pecans, salt and vanilla. Pour into unbaked pie shell. Bake at 425° for 10-minutes, then reduce heat to 350° and complete baking, 25 to 30-minutes.


Pie Pastry

2 cups all-purpose flour
1 1/4 teaspoons salt
1/3 cup oil
3 tablespoons cold skim milk

Preheat oven to 425°. Sift flour and salt together into a mixing bowl. Mix the oil with the cold milk, and pour all at once into the flour. Stir lightly with a fork until blended, adding more liquid if necessary to make dough hold together. Divide into 2-portions. Refrigerate for a few minutes to make dough easier to work. Flatten one ball of dough slightly and place on a sheet of wax paper or cellophane wrap. Put another sheet over top, and roll out quickly. Do not roll too thin. Remove top sheet of paper and turn over dough onto pie plate. Remove second sheet, and lift crust around the edges so it settles into the plate. Trim and flute the edges with a fork or your fingers. Crust may be refrigerated before filling, or frozen if not needed for several days. Bake according to pie recipe. (Makes pastry for a 9-inch 2-crust pie)
 



Pumpkin Pie (can)

2 cups canned or fresh pumpkin puree
1 tablespoon crystallized ginger
1 1/4 cups half-and-half
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup (packed) light-brown sugar
3 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/8 teaspoon ground white pepper
1 prepared pie shell (9-inch), chilled
Sweetened whipped cream (optional)

Preheat the oven to 425°. Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4-minutes. Transfer to a bowl; whisk in the next eight ingredients until well blended. Reserve.
Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust. Bake the crust in the lower 2/3 of the oven until golden brown, about 10-minutes. Remove the foil; bake 5 minutes more. Remove shell from oven. Reduce the oven temperature to 350°.
Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60-minutes. Cool on a rack. Serve dolloped with sweetened whipped cream, if desired. (Makes 8 servings)


Pumpkin Pie Fresh

1 pound, 10 1/2 ounce can pumpkin meat
1 ounce pastry flour
Pinch of cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 pinches cloves
1/2 teaspoon salt
10 ounces brown sugar
4 each eggs
2 ounces corn syrup
1 1/2 pints milk
2 Pie Dough (Pie Shell)

Place the pumpkin meat into a bowl of a mixer fitted with the whip attachment. Sift together all of the dry ingredients, then add to the pumpkin, mix until smooth. Scrape down the sides and incorporate any not mixed together. Add the eggs, and mix until smooth. Scrape down the sides. Add the corn syrup and finally the milk. Scrape down the sides and mix well. Let set 60-minutes before pouring into the Pie Shell. Mix again before pouring into the shells. Bake at 450° for 15-minutes, then lower the heat to 350° for 30 to 40-minutes. (Makes two pies)


Pudding

Bread & Butter Pudding
Bread & Butter Pudding with Hot Whiskey Sauce
Bread Pudding
Bread Pudding with Raisins
Plum Pudding

Bread & Butter Pudding

1 loaf stale brioche, or 10 croissants
Raisins, to taste
Dates or dried apricots, to taste
Dried figs, to taste
Lemon zest, to taste
9 egg yolks
5 1/4 ounces sugar
3/4 cup milk
1 quart heavy cream
1 vanilla bean
Confectioners' sugar, for garnish
Creme Anglaise
Fruit kebabs

Remove the crust from the, brioche and cut into large cubes, or cut croissants into large cubes. Chop the dried fruit, if necessary.
Whisk egg yolks and sugar until the mixture becomes pale and creamy. Mix milk and cream. Split the vanilla bean and scrape it into the mixture. Bring to a boil and pour into the creamed eggs and sugar. Strain.
Dip bread cubes into the batter. Using a buttered mold, begin filling with bread cubes, alternating with dried fruit until mold is filled. Pour batter generously over mixture. Cover with aluminum foil and bake in a preheated 300° oven for about 40-minutes, checking doneness by pricking with the tip of a knife.
Cool and refrigerate finished pudding. Slice into good-sized portions. Sprinkle with confectioner's sugar and caramelize with a kitchen torch. Serve each serving with Creme Anglaise and a fruit kebab. (Makes 10 servings)


Bread & Butter Pudding with Hot Whiskey Sauce

1/2 cup raisins
1/2 cup Irish whiskey
5 large eggs
2 cups heavy (whipping) cream
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
8 ounces (8 to 9 slices) firm white bread, crust left on
4 tablespoons unsalted butter at room temperature

In a small bowl, combine the raisins and whiskey and let soak for 1-hour. Butter a 9-inch square nonreactive baking dish.
In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg and vanilla. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half the bread in the bottom of the baking dish, overlapping the slices. Drain the raisins and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the egg-cream custard mixture over the bread and let it soak for 30-minutes.

Whiskey sauce:
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup sugar
6 tablespoons heavy (whipping) cream
1/4 cup Irish whiskey

In a small saucepan over medium heat, melt the butter. Whisk in the sugar, cream and whiskey. Reduce the heat to low and simmer for 4 to 5-minutes, or until the sauce thickens. Serve the pudding warm with the whiskey sauce spooned over each portion.
Preheat the oven to 400 degrees.
Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50 to 60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and let cool slightly on a wire rack. (Makes 6 to 8 servings; about 1 cup of sauce)


Bread Pudding

5 eggs
1 quart half-and-half
8 ounces sugar
1 tablespoon ground cinnamon
1 1/2 pounds of assorted pastries, broken up

Mix together eggs, half-and-half, sugar and cinnamon. Spray a 9-by-13-inch pan with nonstick spray and fill with broken pastries. Pour egg mixture over pastry mixture and press like a sponge to soak up mixture.
Bake in a preheated 350° oven for 30-minutes, or until a wooden skewer comes out clean.


Bread Pudding with Raisins

1 quart half-and-half
4 whole eggs
1 cup sugar
1/2 cup brown sugar
2 tablespoons vanilla
1 cup raisins
Pinch cinnamon
About 4 pounds of bread, predominantly egg bread
Fruit, to taste

Butter a casserole dish. Mix all ingredients, making sure bread is well soaked (for about 20-minutes, especially if the bread is hard and stale) so that the flavors intermingle. Mixture should be "custardy, but not too thick."
Add any kind of fruit desired -bananas, apricots, peaches or blueberries - or chocolate. Bake in a preheated 350° oven for about 45-minutes.


Plum Pudding

3 cups coarse bread crumbs
1 cup packed light brown sugar
11/2 teaspoons cinnamon
11/2 teaspoons grated nutmeg
3/4 teaspoon allspice
1/2 teaspoon ground cloves
1/2 pound finely chopped suet
1/2 pound dried currants
1/2 pound seedless Muscat raisins
1/2 pound seedless raisins
1/4 pound finely cut citron
1/4 pound finely cut candied orange peel
6 large eggs, lightly beaten
1/2 cup dry white wine
1 cup brandy

Butter a 2-quart pudding mold.
In a large bowl, stir together the bread crumbs, brown sugar, cinnamon, nutmeg, allspice and cloves. Add the suet, currants, Muscat raisins, seedless raisins, citron and candied orange peel. Mix well. Stir in the eggs and wine.
Spoon the mixture into the pudding mold and cover tightly. Place the mold on a trivet in a large kettle. Fill the kettle with enough water to come two-thirds of the way up the side of the mold. Cover the kettle and steam for 6-hours.
Remove the mold from the kettle and uncover. Cool for 20-minutes, then un-mold onto a wire rack to cool completely.
Wash out the mold and line it with plastic wrap. Wrap the pudding in damp cheesecloth and return it to the mold.
Prick in numerous places with a skewer and sprinkle with 3 to 4-tablespoons of the brandy. Repeat this process weekly until serving (as long as 3-weeks). Keep the pudding covered so it will not dry out.
Before serving, remove the plastic wrap from the pudding. Return the pudding to the mold, cover, and place on a trivet in a large kettle. Fill the kettle with enough water to come two-thirds of the way up the sides of the mold. Cover the kettle and steam for 3-hours.
Un-mold the pudding. Warm 2-tablespoons of brandy and ignite it. Pour the brandy over the pudding and carry it flaming to the table. Serve with brandied hard sauce. (makes 8 servings

Brandied hard sauce
Beat 1-stick softened unsalted butter with 1 1/2-cups confectioners' sugar in a large bowl until light and fluffy. Beat in 1/2-teaspoon vanilla, 1/4-teaspoon almond extract, 1-tablespoon brandy and 1/8 teaspoon grated nutmeg. Blend well and chill thoroughly before serving.


Toppings

Chocolate Sauce

Chocolate Sauce

3/4 cup sugar
1 cup water
3 tablespoons light corn syrup
3/4 cup cocoa powder, sifted
1 1/2 cups bittersweet chocolate, melted

Place the sugar, water and corn syrup in a heavy-bottomed saucepan. Bring the mixture to a boil to create syrup. Remove the pan from the heat. Place the cocoa powder in a bowl. Add half of the boiled syrup and stir until the mixture is a smooth paste. Gradually add the remaining syrup to the paste and mix until the syrup is fully incorporated. Add the melted chocolate and blend until fully incorporated. Strain the chocolate sauce through a fine-mesh sieve. (Makes 1 pint)


Truffles

Clasic Truffles
Chocolates Truffles
Coconut Truffles
Grand Marnier Truffles
Mocha Truffles
Pistachioa Truffles

Clasic Truffles

1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound finely chopped semisweet chocolate plus 12 ounces for dipping
1 cup Dutch-process cocoa powder, sifted

In a small saucepan, bring cream; butter and corn syrup to a full boil over medium heat. Turn off heat. Add 1 pound chocolate; gently swirl pan to cover chocolate with cream mixture, but do not stir. Let stand, undisturbed for 5-minutes. Slowly whisk until chocolate is melted and combined. Transfer mixture to a large bowl; refrigerate, stirring every 15-minutes.
After 45-minutes, mixture will thicken quickly, so stir every 3 to 5-minutes until it is thick enough to scoop, 10 to 20-minutes more. Using two spoons or a small ice cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
Chill until just firm, but not hard, about 10-minutes. Remove from refrigerator; roll in palms to form a smooth ball, and then press gently with fingers to create irregular shapes. Chill again until ready to dip, up to one week.
Place remaining 12-ounces chocolate in a heatproof bowl set over a pan of simmering water; stir occasionally until chocolate melts. Remove from heat; let cool slightly.
Place cocoa powder in a small bowl. Remove chocolate centers from refrigerator. Using one hand, dip one center into melted chocolate, then roll around in your hand to coat evenly, letting excess drip back into pan.
Place truffle in cocoa. With your clean hand, cover truffle with cocoa. Let sit in bowl 20-seconds. Lift out, and set on a clean parchment sheet.
Repeat with remaining truffles. If your kitchen is warm, refrigerate 5-minutes to set. You can store truffles in airtight containers up to one week at a cool room temperature. (Makes about 4 dozen)


Chocolates Truffles

1/4 cup heavy cream
2 tablespoons Grand Marnier or other liqueur
6 ounces semisweet chocolate, in pieces
4 tablespoons unsalted butter, at room temperature
1/2 cup unsweetened cocoa powder, or more if necessary

Pour the cream into a small, heavy saucepan and bring it to a boil over medium-high heat. Boil until reduced by half, about 4-minutes. Remove the pan from the heat, stir in the Grand Marnier and the chocolate pieces, then return the pan to low heat. Stir until the chocolate melts, about 3 or 4-minutes.
Remove the pan from the heat and whisk in the butter. When the mixture is smooth, transfer it to a shallow bowl and refrigerate until firm but moldable, abut 40-minutes.
Spread the cocoa powder on a plate. Scoop up the chocolate with a small spoon and form it into 1-inch balls by rolling it between the palms of your hands. Roll the truffle balls in the cocoa; adding more if necessary. Place on a baking sheet, cover lightly with waxed paper and refrigerate. Remove from the refrigerator 20-minutes before serving. Serve in pleated paper cups, the kind that boxed chocolates come in. (Makes about 24 truffles)


Coconut Truffles

Preheat oven to 300°. Spread 4-cups (11 ounces) sweetened shredded coconut on a rimmed baking sheet, and transfer to oven. Heat, stirring occasionally, until coconuts dry but without any color, about 15-minutes. Cool completely; chop very finely, and set aside.
Follow recipe for Classic Truffles. Once cream and chocolate have been combined, stir in 4-teaspoons coconut oil. Proceed with recipe. Roll dipped truffles in the reserved coconut instead of cocoa. (Makes about 5 dozen)

Grand Marnier Truffles

Very finely chop 12 ounces semisweet chocolate, and sift to remove powdery residue, set aside. Follow the recipe for Classic Truffles, increasing the chocolate from 1-pound to 1-pound 2-ounces.
Once the cream mixture and chocolate have been combined, stir 6-tablespoons Grand Marnier-or other orange-flavored liqueur - into the ganache. Proceed with recipe, rolling the dipped truffles in reserved chopped chocolate instead of cocoa. (Makes about 5 dozen)

Mocha Truffles

In a small saucepan, bring 2-cups of heavy cream to a boil with 2-tablespoons high-quality ground coffee. Cover, and let steep 20-minutes.
Strain mixture through a fine sieve into a clean bowl. Discard solids.
Measure out 1-cup liquid, and use in place of cream in the Classic Truffles recipe. Finish by rolling in cocoa. (Makes about 4 dozen)

Pistachio Truffles

Finely chop 2-cups (about 11 ounces) shelled pistachios. Follow recipe for Classic Truffles. Roll dipped truffles in pistachios instead of cocoa powder. (Makes about 4 dozen)

Misc.

Apple Cream Cheese Tort
Baklava
Beth's Delicious Fudge
Carmel Apples
Chewy Ginger Drops
Chocolate Chip Nut Rolls
Chocolate Mousse
Chocolate Orange Fudge
Creamy Fruit Dessert
Grazie's Dolce Della Casa
Grilled Pears with Currants
Kellogg’s Rice Krispies® Treats
Lemon Tart
Maxwell House® Carmel Nut Tart
Mocha Meringues
Orange Marshmallows
Pumpkin Candy
Red Raspberry Mousse
Rum Balls
Shenandoah Apple Tart
Spicy Walnut Butterballs
Walnut Frosties
Warm Fruit Compote

Apple Cream Cheese Tort

Crust:
1/2 cup butter
1/3 cup sugar
1 cup flour
1/4 teaspoon vanilla

Cream together the butter, sugar and vanilla. Blend in the flour. Pat dough into the bottom and 1-inch up the sides of a 10-inch spring-form pan.

Filling:
8 ounces cream cheese, softened
6 cups peeled and sliced tart apples
1/4 cup sugar
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup slivered almonds

Combine the cream cheese and 1/4-sugar. Add the egg and vanilla and beat until smooth. Pour into the pan.
In a large bowl, combine the 1/3-cup of sugar and the cinnamon. Add the apples and toss to coat. Arrange the apples over the cream cheese mixture. Sprinkle with the almonds. Bake for 10-minutes in a pre-heated 450° oven. Reduce the heat to 400° and bake for an additional 35-minutes or until the apples are tender.
Optional: Serve with a dollop of fresh whipped cream on top and a dash of nutmeg.


Baklava

14-16 pastry sheets
1 cup roasted almonds, chopped fine
1 cup walnuts, chopped fine
2 cups honey
1 cup granulated sugar
1 cup water
1 tablespoon grated orange rind
1 teaspoon powdered cinnamon
1 cup sweet butter

Mix the nuts together and set aside.
Boil the honey, sugar, water, orange rind, and cinnamon over low flame for 10-minutes and set aside. Reserve 1-cup of this syrup for the last step. Melt the butter and set aside.
Grease a shallow baking pan and line with 4 pastry sheets, brushing each one with butter. Extend sheets over the rims of the pan. Spread 1/2-cup mixed nuts evenly over sheets. Sprinkle them with some of the syrup and melted butter. Cover with 2-pastry sheets, brushing each one with butter. Repeat procedure 3 times. Cover the last layer of nuts, syrup and butter with the 4 remaining sheets, brushing each with butter.
Press the pastry sheets firmly against the rim of pan and trim with a sharp knife if needed. Score top of pastry sheets into approximately 1 1/2 x 3-inch pieces. Brush the top with the remaining butter.
Bake in a pre-heated 350° oven for about 45-minutes or until the top becomes golden brown. Remove from oven and let stand for 1-hour. Reheat the syrup. Cut the scored pieces through and pour the syrup over the top of all of the pieces.
Make this the day before you intend to serve it. Keeps 2 to 3-weeks in a cool place.


Beth's Delicious Fudge

5 cups white sugar
12 ounce can of evaporated milk
12 ounces marshmallow cream
1/4 pound of butter
1 teaspoon salt
1 teaspoon vanilla
22 ounce bag of chocolate chips (or butterscotch, mint chocolate or white chocolate)
Butter for greasing the dish

Please note that in order to get really creamy tasting fudge, that is not gritty, only high quality ingredients should be used.
Combine the first 5 ingredients in a large saucepan. Stir constantly while bringing to a boil. Allow boiling until it reaches the softball stage about 235°.
Remove from the heat and add the vanilla and the chocolate chips. Stir until melted and smooth. Pour the fudge into two buttered 9 x 9 pans or one 9 x 13 pan. Cool until firm and then cut into pieces.


Carmel Apples

2 cups heavy whipping cream
1 1/2 cups granulated sugar
1 cup corn syrup
1/2 cup light brown sugar
2 tablespoons butter
About 20 medium apples, washed and dried and at room temperature

In a small saucepan over medium heat, melt all ingredients except apples together and slightly mix with a small whisk. Heat mixture to 473°, using a candy thermometer. Remove from heat; keep stirring until mixture reaches 478°. Have your apples ready to go, either on a skewer or a medium wooden stick.
Do not allow the caramel to get cold before you start dipping the apples. Cover the apples three-quarters of the way up. Set on a piece of nonstick paper or pre-greased parchment paper. (Makes 20 apples)


Chewy Ginger Drops

1 cup (2 sticks) unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1/3cup molasses
1 egg
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon cardamom
1/2 teaspoons ground cloves
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup chopped, candied orange peel
1/2 cup sugar, for rolling

Preheat oven to 350°. In a mixer with a paddle attachment, cream the butter. Add the two sugars and cream the mixture. Add the molasses and egg and beat well.
In a separate bowl, combine the flour, baking soda, ginger, cardamom, cloves, salt and white pepper. Add to the creamed butter mixture, mixing just until the dry ingredients are incorporated. Mix in the candied orange peel.
Cover dough and chill one hour to make it easier to handle. Roll into 1-inch balls and roll in remaining sugar. Place on a parchment-lined sheet pan 2-inches apart.
Bake for 9 to 11-minutes or until cookies are just set. Let cool slightly on the sheet pan, then remove to a wire rack to cool completely. (Makes 36 cookies)


Chocolate Chip Nut Rolls

2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
3/4 cup softened margarine
3/4 cup sugar
1 egg
1 1/2 teaspoons vanilla
16-ounce package mini semisweet chocolate chips

Preheat oven to 350°. For dough, sift together flour and salt and set aside. Beat margarine, sugar, egg and vanilla in a bowl until mixed. Blend in flour mixture, then mini chips.
Shape dough on lightly floured surface into 2 by 1/2-inch logs. Place on parchment lined baking sheet 2-inches apart.
Bake 12 to 15-minutes, or until cookies are set. Remove cookies to wire racks to cool.

Chocolate coating:
1 12-ounce package semisweet chocolate chips
1/4 cup margarine
2 cups chopped pecans

Dip ends of cooled cookies into chocolate. Roll chocolate coated ends in the chopped pecans. Place cookies on waxed paper; let stand to set. Store in airtight container with waxed paper between layers. (Makes about 4 dozen)


Chocolate Mousse

2 large egg yolks plus 1 large egg white
1 1/2 tablespoons brandy
2 tablespoons sugar
3/4 cup coarsely dropped bittersweet chocolate, melted
1/2 cup heavy cream

Combine the egg yolks with the brandy and 1-tablespoon sugar in the top of a double boiler or a stainless-steel bowl set over simmering water. Whisk until the mixture is warm, about 110 degrees, 6 to 8 minutes. Add the melted chocolate. Remove from the heat and whip with a hand-held mixer on high speed until cool.
In another bowl, combine the egg white with the remaining 1 tablespoon sugar and whisk until it holds a medium peak when the whisk is turned upright.
In another bowl, whip the cream until it holds soft peaks when the whisk is turned upright.
Add one-third of the egg whites to the chocolate mixture, and gently fold until incorporated. Fold in the remaining egg whites, then fold in the whipped cream until just blended. Pipe or spoon into serving dishes, cover, and chill for at least 3 hours and up to 24 hours before serving. (Makes 4 servings)


Chocolate Orange Fudge

2 cups superfine sugar
2 ounces unsweetened chocolate, chopped
2/3 cup heavy cream
1/4 teaspoon salt
1 tablespoon unsalted butter
1/3 cup finely chopped candied orange peel, cut into small thin slices

Butter an 8-inch square glass-baking dish. In a heavy 2-quart saucepan combine sugar, chocolate, cream and salt. Cook over moderate heat, stirring constantly, until sugar is dissolved and chocolate is melted. Cook mixture, without stirring, until a candy thermometer registers 238°. Remove the pan from heat and add the butter and orange peel, swirling the pan without stirring.
Cool the fudge for 5-minutes and then beat with a wooden spoon until it just begins to lose its gloss (do not overbeat or the fudge will seize). Pour the fudge immediately into a baking dish and cool for 15-minutes, or until it begins to harden.
Cut the fudge into 1-inch squares and cool completely. Garnish fudge with candied orange peel slices.


Creamy Fruit Dessert

2 cans (15 oz. each) peach slices, drained, chopped
2 cans (8 oz. each) pineapple chunks, drained, chopped
2 cups strawberries, chopped
4 kiwifruit, peeled, chopped
1/4 cup firmly packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

Stir peaches, pineapple, strawberries, kiwi, brown sugar and spices in medium bowl. Layer fruit alternately with whipped topping in a large dessert or trifle bowl. (Makes 12 servings)


Grazie's Dolce Della Casa

6 ounces pizza dough, store-bought or homemade
3 tablespoons vanilla ice cream
1 medium banana, cut into pieces
1 teaspoon sugar
3 tablespoons Nutella spread

Preheat oven to 500°. Roll dough into ball and spread or roll out into a circle, as for a pizza. Place Nutella and banana in middle and fold dough in half, as for a calzone. Crimp edges to seal.
Place on a pizza stone or baking sheet and sprinkle with sugar. Bake until dough rises and browns, about 15-minutes. Watch carefully; sugar should be caramelized, but not burned. Cool slightly; cut into three pieces. Top each piece with 1-tablespoon ice cream. (Makes 3 servings)


Grilled Pears with Currants

1/3 cup dried currants
1/4 cup apple juice
Pinch of freshly ground pepper
6 firm but ripe pears
4 tablespoons unsalted butter, melted
Vegetable oil for brushing on grill

Prepare a hot fire in a charcoal grill or preheat a gas or electric grill to high. In a small bowl, combine the currants, apple juice and pepper. Allow the currants to marinate until ready to serve.
Peel the pears and cut them in half lengthwise. Use a paring knife or melon baller to remove the core, leaving a gumball-sized hole. Place in a shallow dish and brush all over with the melted butter. When ready to grill, brush the grill grate with vegetable oil. Place the pears, cut side up, in a single layer directly over the hot fire. Cook just until grill marks appear, about 3-minutes. Brush with any butter remaining in the dish, then turn and grill until tender but firm, about 3 to 4-minutes longer. Serve warm with a little of the apple-juice-soaked currants spooned over the top. (Makes 6 servings)


Kellogg’s Rice Krispies® Treats

3 tablespoons margarine or butter
1 package (10 ounces, about 40) regular marshmallows, or 4 cups miniature marshmallows
6 cups Kellogg's Rice Krispies cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best served the same day. (Makes about 24 squares)


Lemon Tart

8 tablespoons unsalted butter, cut into pieces
3/4 cup sugar
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt

Filling:
2/3 cup fresh lemon juice
2 tablespoons heavy (whipping) cream
3 large eggs plus 2 large egg yolks

Place the butter in a food processor and process a few seconds, until creamy. Add 1/4-cup sugar and process until the mixture is light and fluffy, about 20-seconds, stopping to scrape the sides of the bowl once or twice. Add the vanilla. Combine the flour and salt, then add to the food processor. Process until the dough comes together around the sides of the bowl; scrape the sides of the bowl and process for a few seconds more.
With lightly floured hands, press the dough evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Press around the bottom edge of the tart and make sure that the dough is not too thick.
Trim any excess dough at the top of the tart pan with a knife. Lightly press the dough around the inside of the rim with your thumb so that it extends about 1/8-inch above the pan. Prick the bottom of the dough all over with a fork. Chill the dough in the freezer at least 30-minutes or overnight.
Preheat the oven to 375°. Bake the partially or fully frozen tart shell until fully baked and golden brown, about 25-minutes. Cool on a wire rack. Leave the oven on.
Whisk the remaining 1/2-cup sugar and the lemon juice together in a bowl. Gradually whisk in the heavy cream, then the eggs and the egg yolks. Combine thoroughly. Pour the mixture into a saucepan and cook over medium heat, whisking constantly until the filling thickens and the whisk leaves a trail, about 4-minutes.
Strain the filling into a bowl, then pour it into the baked tart shell. Bake for 4-minutes.
Cool thoroughly on a rack and serve at room temperature. Before serving, carefully remove the sides and bottom of the pan and gently slide the tart onto a decorative plate. (Makes 8 to 10 servings)


Maxwell House® Carmel Nut Tart

1/2 cup whipping (heavy) cream
2 tablespoons MAXWELL HOUSE® Instant Coffee granules, any variety
1 package (14 oz.) caramels, unwrapped
4 cups toasted pecans or almonds
1/4 teaspoon ground cinnamon
1 prepared graham cracker crumb crust (6 oz. or 9 inch)
Melted Semi-Sweet Baking Chocolate

Stir cream and instant coffee in large microwavable bowl until well blended. Add caramels. Microwave on High 2 to 3-minutes, stirring every minute. Stir until caramels are completely melted. Stir in pecans and cinnamon.
Spoon mixture into crust. Spread top evenly with knife. Refrigerate for about 1-hour or until firm. Cut into slices to serve. Drizzle tart and with melted chocolate. (Makes 8 servings)


Mocha Meringues

2 teaspoons vanilla extract
1 1/4 teaspoons instant espresso powder (instant coffee can be substituted)
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
2 tablespoons unsweetened cocoa powder

Adjust the oven racks to divide the oven in thirds, then preheat to 250°. Line two baking sheets with parchment paper. In a small bowl, combine the vanilla and espresso powder. Mix to dissolve, then set aside.
In the bowl of a stand mixer, combine the egg whites, cream of tartar and salt. Beat on medium until frothy, about 2-minutes. Increase speed to medium-high and add the sugar in a slow, steady stream.
Beat the egg whites until they hold stiff peaks, about 10-minutes. Add the vanilla and espresso mixture and beat until thoroughly combined. Decrease speed to low and mix in the cocoa until just combined.
Transfer the meringue to a pastry bag with a 1/2-inch opening and without a tip. Alternatively, use a large plastic bag and use scissors to cut off one corner. On the prepared baking sheets, pipe small, peaked mounds about 1-inch in diameter and 1 1/2-inches apart.
Bake for 30-minutes, then switch the baking sheets from one shelf to the other. Bake another 20 to 25-minutes, or until the meringues are dry. Turn off the oven, crack it open and allow the meringues to dry and crisp in the oven 1-hour. (Makes 84 meringues, or 42 servings)


Orange Marshmallows

5 ounces cold water, divided use
3/8 ounce Knox gelatin
6 ounces light corn syrup, divided use
3/4 cup sugar
2 drops (or more) orange food coloring
2 tablespoons cornstarch
2 tablespoons confectioners' sugar

Pour 3-ounces of water into a small bowl. Sprinkle gelatin over water and allow to sit for 5-minutes.
Place 3-ounces light corn syrup in stand mixer and begin whipping. Cook remaining 3-ounces light corn syrup, sugar, and remaining 2-ounces water to 260°. Add gelatin mixture to hot mixture, then slowly pour into mixer and add food coloring and continue whipping until cool.
Mix cornstarch and confectioners' sugar. Spray a shallow pan or cookie sheet with sides with nonstick cooking spray. Top with parchment, then half of cornstarch-sugar mixture, then spread with marshmallow mixture. Sprinkle with most of the rest of cornstarch-sugar mixture, reserving a little to use when cutting the marshmallows. Spray plastic wrap with nonstick spray and wrap tray of marshmallow. Allow to set for 2-hours.
Dip scissors into reserved cornstarch/confectioners' sugar, cut marshmallow into cubes and place on skewer.


Pumpkin Candy

1 cup pumpkin
1 cup sugar
1 3/4 cups shredded coconut (17oz. bag)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

In a 2-quart saucepan, combine the sugar, 1 1/4-cups coconut and the spices. Cook and stir over medium-high heat until the mixture pulls away from the sides of the saucepan, about 18 to 20-minutes. Turn mixture onto a buttered platter. Allow to cool.
Using about 2-teaspoon of the mixture each time, shape into balls or oblong shapes. Roll the balls in the remaining 1/2-cup of coconut to coat. Cover and store the candy in the refrigerator. (Makes about 2 1/2 dozen pieces)


Red Raspberry Mousse

1 cup sugar
2 16-ounce bags frozen red raspberries, thawed
14 cup Marsala wine (you may substitute 1 teaspoon brandy extract)
8 eggs yolks
1 1/2 cups heavy whipping cream
1 teaspoon framboise or black raspberry liqueur(you may substitute raspberry juice)
1 pint fresh raspberries (optional garnish)
Fresh mint leaves (optional garnish)

Line the cups of a 12-muffin pan with plastic wrap. Prepare a coulis (puree) from the thawed red raspberries by passing the berries through the fine disk of a food mill or pressing berries through a fine sieve using the back of a spoon. You should have 1 1/4 cups coulis. Reserve extra coulis for garnish.
Combine coulis with sugar, Marsala wine and egg yolks: cook over very low heat or a water bath, stirring constantly until it thickens. Do not let the mixture boil. This should take 15 or 20-minutes. Remove from heat and continue stir for one minute and then let mixture cool in an ice bath or the refrigerator.
Combine cream and framboise or liqueur and whip until stiff peaks form. Fold into cooled berry mixture. Pour into the cups of the plastic wrap-lined muffin pan and freeze until firm, 6 hours or overnight.
When ready to serve, put reserved coulis into plastic zip-top bag, cut small opening on corner, and pipe on desert plates in a lattice pattern.
To unmold the mousses, carefully lift out of muff pan using plastic wrap. Remove plastic wrap and place mousse on prepared plate. Garnish with fresh raspberries and mint leaves, if desired. (Makes 12 servings)


Rum Balls

2 1/2 cups finely crushed vanilla wafer cookies
1 teaspoon rum flavoring
1 cup powdered (confectioners' sugar)
2 tablespoons powdered cocoa
1/4 cup rum (don't use a cheap brand)
1 cup finely chopped nuts (walnuts or pecans are best)
3 tablespoons light corn syrup

Mix together the vanilla wafers, powdered sugar, nuts and cocoa. Add the light corn syrup, rum and rum flavoring. Mix well with hands and roll into 1-inch balls. Roll in powdered sugar.
Note: If mixture feels a little dry, add more rum, a little at a time. (Makes 3 dozen)


Shenandoah Apple Tart

1/2 cup apple juice or water
3 large, tart baking apples, peeled, cored and sliced
1 18-ounce roll refrigerated sugar cookie dough
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoon lemon juice
Reddi-wip real whipped cream

In a large skillet, bring apple juice or water to boiling; add apples. Reduce heat. Cover and simmer about 3-minutes or until apples are just tender. With a slotted spoon, remove apple slices. Cool slightly.
Press cookie dough into a greased and floured 10-inch quiche dish or a 9-inch pie plate, pressing dough evenly onto the bottom and up the sides of the dish.
In a small bowl, combine sugar and cin-namon. Toss together apple slices, lemon juice and 2 tablespoons of the sugar cinnamon mixture. Arrange coated apple slices atop dough. Sprinkle with remaining 2-tablespoons sugar-cinnamon mixture.
Bake in a 375° oven for 30 to 40-minutes or until evenly browned and set Cool slightly. Serve warn with a generous dollop of Reddi-wip. (Makes 12 servings)


Spicy Walnut Butterballs

8 ounces (2 sticks) butter, at room temperature
1 1/2 cups powdered sugar, sifted and divided
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon kosher salt
1 1/4 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg
1 cup lightly toasted, skinned, fine chopped walnuts

Cream the butter with 3/4-cup of the powdered sugar. Add the vanilla, flour, salt, ginger, cinnamon, cloves, black pepper and nutmeg and mix until well combined, scraping the bowl once or twice. Add the walnuts and mix just until combined. Chill the dough for about 1 hour until it's firm but malleable.
Preheat oven to 350°. Roll pieces of the dough into walnut-sized rounds (about 1 tablespoon of dough per cookie) and place on a parchment paper-lined baking sheet. Bake cookies at 350° for about 14 to 16-minutes until the bottom of the cookies are lightly golden brown; the tops will be set but still fairly pale in color.
Remove cookies from oven and immediately coat them with half of the remaining powered sugar. Allow them to cool completely then coat them again with the remaining powdered sugar.
If not serving immediately, you should re-roll them in additional sifted powdered sugar just before serving. (Makes 2 1/2 dozen cookies)


Walnut Frosties

1 cup firmly packed brown sugar
1/2 cup butter or margarine
1 egg
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350°. Cream together brown sugar and butter. Add egg and vanilla. Mix flour, soda and salt; add gradually to sugar mixture. Shape dough into 1-inch balls and place on cookie sheet. Make imprint for Filling in balls with spoon or melon baller. Bake for 10 to12-minutes.
Store in airtight container or zip-topped bags. (Makes about 3 dozen)

Filling:
1 cup chopped walnuts
1/2 cup firmly packed brown sugar
1/4 cup sour cream

Mix filling ingredients well and spoon into imprints in cookies.


Warm Fruit Compote

1/2 cup fresh or frozen raspberries, strawberries or blueberries
2 teaspoons honey
2 teaspoons dry or sweet white wine
1 1/4 cups mixed seasonal fruits
1/3 cup peach or apricot nectar
2 teaspoons grated orange zest

Thaw berries if frozen. Puree berries, honey, wine and in a blender. Strain puree through a fine mesh sieve. Simmer puree with remaining ingredients in a small saucepan until thickened. (Makes 4 servings)


 


Main Page | Features | FAQ | Special | Contact Us

For more information:
Mike Pristow
mike@pristowwweb.com
© Copyright 2011. All Rights Reserved.