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NOTES
THANK YOU! A warm, heartfelt thank you to the many volunteers who gave of their time and talents to make all of these delicious recipes for our guest artists for the 2015 Wesleyan Artist Market. Many Blessings, The 2015 Artist Market Committee
“The heavens declare the glory of God; the skies proclaim the work of His hands.� Psalm19:1 3
TABLE OF CONTENTS BEVERAGES AND APPETIZERS
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BREAKFAST BREAD AND MUFFINS
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COOKIES, CAKES AND SWEET TREATS
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BEVERAGES AND APPETIZERS
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Party Punch 1 large bottle cranberry juice 1 quart ginger-ale 1 large can pineapple juice 1 package fresh raspberries Mix all ingredients except raspberries. Float raspberries on top.
Delightful Punch 1 can thawed lime-aid concentrate 1 can thawed lemonade concentrate 1 can thawed orange juice 2 bottles ginger-ale 2 bags frozen strawberries Combine fruit juices. Add ginger-ale when ready to serve. Float frozen strawberries on top.
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Best Ever Party Appetizer 12 ounces goat cheese 3 TBS olive oil 1 cup oil-packed sun dried tomatoes, drained and diced 1 cup black olives, chopped 4 TBS chopped fresh basil 2 TBS chopped fresh rosemary Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, tomatoes, olives, basil and rosemary over the cheese. Allow to marinate at least 6 hours or overnight. Serve with sliced French bread.
Chili-Lime Cashews Cook 2 cups cashews in 1 tablespoon olive oil with 1/2 teaspoon each chili powder and smoked paprika over medium heat until toasted, about 5 minutes. Stir in 2 tablespoons chopped cilantro and the zest and juice of 1 lime. Season with salt. Store in an airtight container for up to 5 days.
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Crostini Spread 1 block (8 oz.) cream cheese, softened 1 cup sour cream 1 jar (6 oz.) marinated artichoke hearts, drained, chopped 1 green onion, thinly sliced 1 French bread baguette (1 lb.), cut into 36 slices, toasted (or already prepared Crostinis) 2 plum tomatoes, chopped Beat cream cheese and sour cream in medium bowl with whisk until blended. Stir in artichokes and onions. Refrigerate at least 2 hours or until chilled. Spread crostini toast slices with cream cheese mixture; top with tomatoes just before serving
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Date, Walnut and Blue Cheese Ball 1 cup (4 oz.) crumbled blue cheese 1 Tablespoon nonfat buttermilk 1 (8 oz.) block cream cheese, softened 3 Tablespoons minced, pitted dates (2-3 dates) 1 Tablespoons minced shallots ½ teaspoon grated lemon rind ¼ teaspoon kosher salt ¼ teaspoon black pepper ¼ cup minced fresh flat-leaf parsley 2 ½ Tablespoon finely chopped walnuts, toasted Place first 4 ingredients in a large bowl and beat with a mixer for 2 minutes or until creamy. Add dates, shallots, lemon rind, salt and pepper; beat at medium speed until well-blended, scraping sides of bowl as necessary. Spoon mixture onto a large sheet of plastic wrap. Form into a ball and wrap in plastic wrap to chill overnight. Combine parsley and walnuts in a shallow dish the following day and gently roll cheese ball in nut mixture, coating well. Keep refrigerated. Serve with assorted crackers.
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Couscous Salad 1 box Parmesan flavored couscous, cooked 1 can garbanzo beans 1 red bell pepper, finely chopped ½ Vidalia onion, chopped 1 English cucumber, peeled, seeded, and finely chopped 1 tomato, chopped ¼ cup fresh parsley leaves, chopped ½ cup crumbled Feta cheese ¼ cup olive oil 2-3 limes, juiced In a large bowl, toss all ingredients with olive oil and lime juice. Season to taste with salt and pepper. Chill until serving with pita chips.
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5 Minute Hummus 1 15-ounce can chickpeas, rinsed 1 clove garlic 1⠄4 cup olive oil 2 tablespoons fresh lemon juice 2 tablespoons tahini (sesame seed paste; optional) 1 teaspoon ground cumin kosher salt 1/4 teaspoon paprika In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ž teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency. Transfer to a bowl. Garnish with paprika just before serving. Serve with fresh vegetables.
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Deluxe Deviled Eggs 6 eggs, hard boiled, peeled and sliced in half ½ stalk celery, finely minced ¼ of a Vidalia onion, finely minced ¼ cup mayonnaise Salt to taste Dash of hot pepper sauce (ex: Frank’s RedHot) Fresh snipped chives or paprika to garnish Remove yolks and mash in a bowl with the celery and mayonnaise. Add onion a little at a time and taste so it doesn’t overpower. Mix in salt and pepper sauce. Pipe mixture into egg whites – you may use a sandwich bag and snip off a small corner. Garnish with snipped chives or paprika. Keep chilled.
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Cream Cheese Salsa Dip 1 block (8 oz.) cream cheese 1/8 teaspoon chili powder 1/8 teaspoon ground cumin ½ cup chopped seeded tomatoes 1/3 cup frozen corn, thawed ¼ cup chopped green peppers 2 Tablespoons finely chopped onions 1 jalapeño pepper, finely chopped 1 Tablespoon chopped fresh cilantro 1 lime, halved Spread cream cheese onto bottom of pie plate; sprinkle with seasonings. Top with all remaining ingredients except lime. To serve, squeeze lime halves over dip and pair with tortilla chips.
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Tomato and Mozzarella Bites 20 grape tomatoes, halved 20 fresh basil leaves 20 small balls fresh mozzarella cheese Salt and pepper to taste ½ cup balsamic vinegar Ÿ cup extra virgin olive oil 20 toothpicks Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.
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White Cheddar-Chive Pimiento Cheese 1 (12-oz.) block aged sharp white Cheddar cheese 1/3 cup plus 2 Tablespoons mayonnaise 1 (4-oz.) jar diced pimiento, drained and rinsed 1/3 cup thinly sliced fresh chives 1 Tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ground red pepper 1/4 teaspoon freshly ground black pepper Grate half of cheese using the large holes of a box grater; grate remaining half of cheese using the small holes of box grater. Stir together mayonnaise and next 6 ingredients. Stir in Cheddar cheese until well blended. Let stand 15 minutes. Serve immediately, or cover and chill up to 3 days.
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Bananas Foster Crunch Mix 3 cups each Honey Nut and Cinnamon Chex Cereal 2 ¼ cups pecan halves 1 ½ cups dried banana chips 1/3 cup butter, cubed 1/3 cup packed light brown sugar ½ teaspoon ground cinnamon ½ teaspoon banana extract ½ teaspoon rum extract In a large, microwave safe bowl, combine cereals, pecans, and banana chips. In a small microwave safe bowl, combine butter, brown sugar and cinnamon and microwave on high for 2 minutes, stirring once. Stir in extracts, pour over cereal mixture, and stir to coat. Cook, uncovered, on high for 3 minutes, stirring every minute. Spread onto waxed paper to cool. Store in an airtight container.
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Snackers 3 cups Crispix cereal ½ cup salted peanuts 1/3 cup packed brown sugar 1/3 cup corn syrup Ÿ cup peanut butter In a large bowl, combine cereal and peanuts; set aside. In a microwave-safe bowl, combine brown sugar and corn syrup. Microwave on high for 30-60 seconds or until sugar is dissolved, stirring several times. Immediately stir in peanut butter until smooth. Pour over cereal mixture and toss to coat. Drop by rounded tablespoonfuls onto waxed paper. Cool and store in an airtight container.
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Cinnamon Glazed Popcorn 2 quarts popped popcorn 1 egg white ½ cup sugar 1 teaspoon dried orange peel ½ teaspoon ground cinnamon ¼ teaspoon salt Place popcorn in a greased 15-in. x 10-in. x 1-in. baking pan. In a small bowl, beat the egg white, sugar, orange peel, cinnamon and salt until well blended. Pour over popcorn; toss to coat. Bake at 300° for 30-35 minutes, stirring once. Cool completely. Store in an airtight container. Yield: 2 quarts.
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BREAKFAST BREADS AND MUFFINS
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Cran-Banana Bread 1 15.6 - ounce package cranberry quick-bread mix 1 cup water 1 lightly beaten egg 3/4 cup regular rolled oats 2 medium mashed ripe bananas 3/4 cup sifted powdered sugar 1 -2 tablespoons orange juice Preheat oven to 350 degrees. Lightly grease a 9x5x3-inch or an 8x4x2-inch loaf pan. Set the pan aside. In a large mixing bowl, stir together cranberry bread mix, water, egg, rolled oats, and bananas until combined. (Don’t add oil, as stated on bread-mix package.) Pour the batter for the bread into the prepared pan. Bake for 50 to 55 minutes for the 9x5-inch loaf or 60 to 65 minutes for the 8x4-inch loaf or until a toothpick inserted in the center comes out clean. Cool loaf in the pan on a wire rack for 10 minutes. Remove the bread from the pan; cool thoroughly on wire rack. Wrap and store the loaf overnight before slicing. Combine powdered sugar with enough orange juice to make a thin icing; drizzle over the bread. Cover and store any leftovers in the fridge. Makes 1 loaf.
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Maple Oatmeal Muffins 1 cup quick-cooking or regular rolled oats 1/2 cup milk 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup pure maple syrup 1/4 cup butter, melted 1 egg, lightly beaten 1/2 cup chopped pecans Preheat oven to 400 degrees. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, combine oats and milk; let stand for 5 minutes. In a large bowl, combine flour, baking powder, salt, and cinnamon. Make a well in center of flour mixture; set aside. Stir maple syrup, melted butter and egg into oats mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold half of the pecans into the batter. Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with remaining nuts. Bake for 15 to 18 minutes or until tops are golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
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Lemon Poppyseed Muffins 1 cup all-purpose flour 1 cup rolled oats 1/2 cup granulated sugar 1 tablespoon baking powder 1 tablespoon poppy seeds 1 tablespoon finely shredded lemon or lime peel 1/2 teaspoon kosher salt or 1/4 teaspoon salt 1 egg, slightly beaten 3/4 cup milk 1/4 cup cooking oil 1/3 cup lemon or lime curd Powdered sugar Preheat oven to 375 degrees. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, stir together flour, oats, granulated sugar, baking powder, poppy seeds, lemon peel and salt. Make a well in center of flour mixture; set aside. In a small bowl, combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each cup about two-thirds full. Spoon about 1 teaspoon of the lemon curd on top of the batter in each cup. Bake for 15 to 20 minutes or until tops are lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Dust with powdered sugar just before serving, if desired. 25
Raspberry Cream Cheese Coffee Cake Nonstick cooking spray 1 1/4 cups all-purpose flour 1 1/4 teaspoons baking powder 1 teaspoon finely shredded lemon or orange peel 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 3 tablespoons butter or margarine, softened 1/4 cup refrigerated or frozen egg product, thawed 1 teaspoon vanilla 1/2 cup buttermilk 2 ounces cream cheese (Neufchatel), softened 1/4 cup granulated sugar 2 tablespoons refrigerated or frozen egg product, thawed 1 cup raspberries or thinly sliced apricots or nectarines Raspberries or thinly sliced apricots or nectarines (optional) Sifted powdered sugar (optional)
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Preheat oven to 375 degrees. Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside. In a medium bowl stir together the flour, baking powder, lemon peel, baking soda, and salt. Set aside. In a medium mixing bowl beat the 3/4 cup granulated sugar and butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and the vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan. In a small mixing bowl beat the cream cheese and the 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all. Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Keep refrigerated if not serving right away. If desired, top with additional fruit and sprinkle with powdered sugar just before serving.
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Apple Scones 2 3/4 cups all-purpose flour 1/2 cup granulated sugar 1 tablespoon baking powder 1 teaspoon apple pie spice or ground cinnamon 1/2 teaspoon salt 1/2 cup butter, chilled and cut into small pieces 1 cup finely chopped tart apple (Braeburn, Jonagold or Jonathan) 2 eggs, lightly beaten 3/4 cup whipping cream 1 egg yolk, beaten 1 tablespoon whipping cream 16-18 thin slices of unpeeled apple (Braeburn, Jonagold or Jonathan) Coarse sugar or granulated sugar Preheat oven to 375 degrees. Line an extra-large baking sheet with parchment paper or foil; set aside. In a large bowl, combine flour, the 1/2 cup sugar, baking powder, apple pie spice and salt. Using a pastry blender knife, cut in cold butter until mixture resembles coarse crumbs. Stir in the 1 cup finely
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chopped apple. Make a well in center of flour mixture. In a small bowl, combine the 2 eggs and 3/4 cup whipping cream. Using a fork, stir egg mixture into flour mixture; stir until just moistened. Dough will be thick. Using a 1/4-cup ice cream scoop or measuring cup, scoop dough into mounds and place on prepared baking sheet. Don’t flatten. In a small bowl, combine the egg yolk and 1 tablespoon whipping cream. Brush some of the mixture over the top of the dough mounds and sprinkle with additional sugar. Bake for 15 to 17 minutes or until lightly browned. Cool on baking sheet on a wire rack for 5 minutes. Remove scones from baking sheet to cool completely.
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Pear Bread 1 cup vegetable oil 2 cups sugar 3 eggs 2 ½ cups pears – peeled, cored, and chopped 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon ½ teaspooon ground nutmeg Preheat oven to 350 degrees F. Lightly grease two 8x4 inch loaf pans. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.
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Chocolate Wave Zucchini Bread 1/3 cup shortening 1 1/3 cups white sugar 2 eggs 1 1/2 cups grated zucchini 1/3 cup water 1 teaspoon vanilla extract 1 2/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon pumpkin pie spice 1/3 cup chopped walnuts 3 tablespoons unsweetened cocoa powder 1/3 cup mini semi-sweet chocolate chips Preheat oven to 350 degrees F. Grease one 9 x 5 inch loaf pan. In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts. Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter. Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator. 31
Mango Bread 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 1 1/4 cups white sugar 2 eggs 3/4 cup vegetable oil 2 1/2 cups mangos, peeled, seeded and chopped 1 teaspoon lemon juice 1/4 cup raisins Preheat oven to 350 degrees (325 if using glass bread pans). Combine all of the dry ingredients. Beat eggs with oil and add to flour mixture. Add mangoes, lemon and raisins. Pour into 2 greased 8 x 4 loaf pans. Bake for 45-60 minutes or until toothpick comes out clean.
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Banana Butterscotch Bread 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup butter 3/4 cup white sugar 1 large egg 3 ripe bananas, mashed 3/4 cup butterscotch chips 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees. Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 33
Sour Cream Swirl Coffee Cake 2 cups granulated sugar 1 cup butter, softened 2 eggs 1 8 - ounce carton dairy sour cream 1/2 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2/3 cup chopped pecans 2 tablespoons packed brown sugar 1 1/2 teaspoons ground cinnamon Sifted powdered sugar. Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan. Set aside. In a large bowl, beat sugar and butter with electric mixer on medium speed until mixture is light and fluffy. Add eggs; beat well. Beat in sour cream and vanilla just until combined. In a small bowl combine flour, baking powder, and salt. Beat into creamed mixture until combined. Pour half of the batter into prepared tube pan. In a small bowl stir together pecans, brown sugar, and cinnamon. Sprinkle 1/2 cup of the nut mixture on top of batter in pan. Carefully
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spread remaining batter on top of nut mixture. Sprinkle with remaining nut mixture; press lightly into batter. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Remove cake from oven; cool for 5 minutes. Invert cake onto a serving plate. Cool 15 minutes more. Dust with powdered sugar. Serve warm or cool.
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COOKIES, CAKES AND SWEET TREATS
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Red Velvet Cake Bars ½ cup butter 1 large egg red velvet cake mix ½ cup cream cheese ½ cup condensed milk Preheat oven to 350F. Line a 9x9 baking pan with foil then spray with cooking spray. Mix butter with a mixer until smooth. Mix in cake mix and egg; beat until combined. This can take quite a while depending on your mixer. Press ½ of the cake mixture in the bottom of the prepared pan. Combine the cream cheese with the condensed milk until smooth. Pour onto the cake mix. Crumble the remaining dough over the top of the bars, making sure there are no gaps in the top. Bake for 2528 minutes until the top is completely baked. Cool before slicing.
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Salted Caramel, Chocolate, and Peanut Cracker-Stack Bars 8 ounces rich rectangular crackers, such as Club crackers 3/4 cup butter (1-1/2 sticks) 3/4 cup honey 1 cup packed brown sugar 1/3 cup whipping cream 2 cups finely crushed graham crackers 1 teaspoon vanilla 1/2 teaspoon fine sea salt 2 cups chocolate-covered peanut butter cups, chopped into 1/2-inch pieces (9 ounces) 2 cups dry roasted peanuts 1 1/2 cups milk chocolate pieces (9 ounces) 1/3 cup butterscotch-flavored pieces 1/3 cup peanut butter Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Arrange half of the crackers in a single layer over the bottom of the prepared pan. In a medium saucepan combine butter, honey, brown sugar, and cream. Bring to boiling, stirring constantly. Add graham cracker crumbs, reduce heat to a simmer and continue to cook mixture for 5 minutes, stirring constantly. Remove from 40
heat and stir in vanilla and 1/4 teaspoon of the sea salt. Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour remaining caramel over. Arrange remaining crackers in a single layer over the caramel, pushing slightly to secure. Topping: In a medium microwave-safe bowl, combine chocolate and butterscotch pieces. Microwave for 2 to 3 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until smooth. Spread chocolate mixture over cracker layer; immediately sprinkle with remaining 1/4 teaspoon sea salt. Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 32 or 40 squares.
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Raspberry Jam Bars 1 ½ cups all-purpose flour ⅓ cup sugar Pinch of salt 10 tablespoons unsalted butter, at room temperature 6 tablespoons raspberry preserves Instructions: Preheat the oven to 375 degrees. Line an 8-inch square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar, and salt in a bowl. Work in the butter with your fingers to make a crumbly dough. Refrigerate 2 tablespoons of the dough for the topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes. Bake the crust, 15 minutes. Spread the preserves on top, leaving a ½ inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool 20 minutes, then lift out of the pan and cut into squares.
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Chocolate Pound Cake 2 sticks butter ½ cup Crisco 3 cups sugar 3 cups flour ½ cup cocoa 1 tsp. vanilla ½ tsp. baking powder 5 large eggs 1 ¼ cup milk Grease and flour a tube pan, set aside. Preheat oven to 325 degrees. Sift flour, cocoa, and baking powder 2 times in a medium bowl and set aside. Cream butter, Crisco and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and blend well. With mixer on low speed, add 1/3 cup flour mixture and mix well. Then add 1/3 milk and mix well. Continue alternating ingredients in the same manner ending with the last 1/3 of the dry ingredients. Pour batter evenly into the prepared pan. Bake for 60-75 minutes.
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Apple Bundt Cake 1 ½ cup vegetable oil 2 cups sugar 3 eggs 3 cups self-rising flour, sifted ½ tsp. cinnamon 1 tsp. vanilla 3 cups chopped apples 1 ½ cups chopped pecans, if desired Beat oil, eggs, and sugar in a bowl. Add flour and cinnamon. Fold in vanilla, apples, and pecans. Pour into greased and floured bundt pan. Bake at 350 degrees for 45-55 minutes. Topping: 1 cup light brown sugar, ½ cup butter, 1 tsp. vanilla, ¼ cup milk. Once cake has cooled, combine these ingredients on stove top and boil for 2 ½ minutes. Turn cake out onto cake plate and pour topping over cake.
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Peanut Butter Toffee Cookies 1 ½ cups flour 1 tsp baking soda 1/8 tsp salt ½ cup shortening ½ cup packed brown sugar ½ cup sugar 1 egg, beaten ½ cup creamy peanut butter 1 tsp vanilla 8 ounces milk chocolate toffee bits Mix flour, soda, and salt in a large bowl. Cream shortening and sugars in a large mixing bowl until light and fluffy. Add the egg and beat well. Stir in the peanut butter and vanilla. Add the flour mixture gradually, stirring well after each addition. Stir in the toffee bits. Shape into small balls and place 2 inches apart on a nonstick cookie sheet. Bake at 375 degrees for 6-8 minutes. Move to wire racks to cool. Makes 3 dozen.
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Chocolate Oatmeal Drops 2 cups sugar 1 stick butter ¼ cup baking cocoa ½ cup milk 1 tsp vanilla ½ cup peanut butter 2 ½ cups quick cooking oats Combine sugar, butter, cocoa, milk, and vanilla in a heavy saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil for 2 minutes. Remove from heat and stir in peanut butter and oats. Drop quickly by tablespoonfuls onto waxed paper. Let stand until cool. Makes 2 dozen.
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Gingersnaps 2 cups flour 2 tsp baking soda ¼ tsp salt 1 tsp cinnamon 1 tsp ground cloves 1 tsp ginger ¼ cup butter flavor shortening 1 cup sugar ¼ cup molasses 1 egg Sugar Sift flour, soda, salt, and spices together. Cream shortening and 1 cup sugar in a mixing bowl. Add molasses and egg and beat well. Add the flour mixture and mix well. Roll into small balls, adding additional flour if needed to make the dough easy to handle. Dip in sugar and place 2 inches apart on a light greased cookie sheet. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool on wire racks. Makes 100 cookies.
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Easy Chocolate Fudge 12 oz. bag of semi-sweet chocolate chips 14 oz. can of sweetened condensed milk 3 TBS marshmallow fluff Melt chocolate chips slowly in a saucepan on the stove-top on very low heat, stirring often. When they are completely melted, remove from heat and mix in the milk and fluff. Stir well. Pour into lightly greased dish and refrigerate for at least 2 hours until completely firm. Cut into small squares and enjoy.
Finger Cookies 2 Ÿ cup all-purpose flour 1 cup chopped pecans 7 Tbs. powdered sugar 1 ½ sticks butter Mix flour, nuts, and powdered sugar. Melt butter and add to dry mixture. Mix and shape into fingers. Bake at 325 degrees for 15-20 minutes. Roll warm cookies in powdered sugar.
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Chocolate Chip Peanut Butter Squares 1 ½ cups powdered sugar 1 ½ cups creamy peanut butter 1 ½ tsp vanilla 1 roll (16.5 oz) of refrigerated chocolate chip cookie dough Heat oven to 350 degrees. In medium bowl, mix sugar, peanut butter, and vanilla until well-blended. Cut cookie dough in half. In non-greased 9 inch square pan, break up half of dough and press evenly into the bottom of the pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture, and spread to cover as evenly as possible. Bake for 30-35 minutes or until golden brown and firm in the center. Cool 30 minutes. Refrigerate at least 1 hour. Cut into squares and serve chilled or at room temperature.
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Apple Butterscotch Blondies 1/2 cup butter, melted 1 cup brown sugar 1 egg 1 tsp vanilla 1 cup flour pinch of salt 1/4 cup old-fashioned oats (not quick oats) 1/2 cup tart green apple, peeled and diced 1/2 cup butterscotch chips Preheat oven to 350. Grease an 8x8 square pan. In a mixing bowl, stir together the melted butter and the brown sugar. Add the egg and vanilla and mix until smooth. Stir in the flour, salt, oats, apples, and butterscotch chips. Spread the batter into the prepared pan and bake in the preheated oven about 2025 minutes or until set on top and golden on the edges, but still somewhat gooey in the center. Allow them to cool at least 15 minutes before cutting into bars. Great served warm or room temperature.
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Chunky Chocolate Gobs ¾ cup unsalted butter, softened 1/3 cup butter flavored shortening 1 cup sugar 2/3 cup firmly packed dark brown sugar 2 large eggs 2 tsp vanilla 2 cups all-purpose flour 2/3 cup unsweetened cocoa 1 tsp baking soda ¼ tsp salt 2 cups (about 16) cream filled chocolate sandwich cookies, coarsely chopped 3 1.75 oz Mounds bars, chilled and chopped 1 cup semi-sweet chocolate chips Beat butter and shortening at medium speed until creamy. Gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and chocolate ships. Chill dough 30 minutes. Drop dough by ¼ cupfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 degrees for 10-12 minutes, or until barely set. Cool on baking sheets. Transfer to wire racks to cook completely. Makes 2 dozen. 51
Pecan Sandies 1/3 cup finely chopped pecans 1 cup butter, softened ½ cup sugar 2 ½ cups all-purpose flour 1 tsp vanilla Parchment paper Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan for 5-8 minutes or until toasted and fragrant, stirring halfway through. Beat butter and sugar at medium speed until fluffy. Gradually add flour, beating just until blended. Stir in pecans and vanilla. Divide dough in half and shape each portion into 2 ¼ inch-thick rounds about 12 inches long. Wrap in parchment paper, cover, and chill for at least 1 hour. Preheat oven to 325 degrees. Cut logs into ¼ inch rounds and place ½ inch apart on parchment paper lined baking sheets. Bake at 325 for 15-20 minutes or until lightly golden. Cool on baking sheets for 5 minutes. Transfer to wire racks and cool completely. Makes 6-7 dozen.
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Almond Snowballs ½ cup slivered almonds 1 cup butter, softened 1 tsp vanilla 1 cup powdered sugar 2 ½ cups all-purpose flour ¼ tsp salt Parchment paper ½ cup powdered sugar Preheat oven to 350 degrees. Bake almonds in a single layer in a shallow pan for 5 minutes or until toasted and fragrant, stirring halfway through. Cool completely and reduce oven to 325. Process almonds in a food processor until finely ground. Beat butter at medium speed until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well (dough will be crumbly). Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended. Shape dough into ¾ inch balls and place 2 inches apart on parchment paper lined baking sheet. Bake at 325 for 10-15 minutes, or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks and cool 10 minutes. Roll in powdered sugar. Makes about 5 dozen.
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Smoky Mountain Snowcaps 6 ounces white chocolate, chopped ¾ cup butter, softened 1 cup sugar 3 large eggs 1 tsp vanilla 3 ½ cups all-purpose flour 1 tsp baking powder ¾ tsp salt 1/8 tsp ground nutmeg 1 ½ cups chopped walnuts, toasted ½ cup powdered sugar Melt white chocolate in small saucepan over low heat, stirring often. Beat butter and 1 cup sugar at medium speed for 5 minutes, or until fluffy. Add eggs, one at a time, beating until well blended. Add vanilla, beating well. Add melted chocolate and beat 30 seconds. Combine flour and next 3 ingredients; add to butter mixture, beating until blended. Stir in walnuts. Drop dough by heaping tablespoonfuls onto lightly greased baking sheet. Bake at 350 degrees for 10-12 minutes or until edges are lightly browned. Remove to wire racks and cool completely. Sprinkle with powdered sugar. Can freeze. Makes about 3 dozen.
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Chocolate Wedding Cookies ½ cup powdered sugar 2 TBS unsweetened cocoa ½ cup butter, softened ¾ cup all-purpose flour ¼ cup sugar ¼ cup unsweetened cocoa 1 tsp vanilla 1 cup finely chopped pecans Sift together powdered sugar and 2 TBS cocoa; set aside. Beat butter at medium speed until creamy. Add flour and next 3 ingredients, beating until blended. Stir in pecans. Dough will be stiff. Shape into 1 inch balls and place on ungreased baking sheet. Bake at 400 degrees for 8-10 minutes. Remove to wire racks and cool slightly. Roll warm cookies in powdered sugar mixture; cool completely on wire racks. Makes 2 dozen.
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Chocolate Chunk Mocha Cookies 2 ¼ cups all-purpose flour 2/3 cup unsweetened cocoa 1 tsp baking soda ¼ tsp salt 1 cup butter, softened ¾ cup sugar 2/3 cup firmly packed brown sugar 1 tsp vanilla 2 large eggs 1 11.5 oz package semi-sweet chocolate chunks Mocha Frosting: 1/4 cup unsweetened cocoa 1/4 cup hot strong brewed coffee 1/4 cup butter, melted 1 tsp vanilla extract 3 1/2 cups powdered sugar, sifted Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy.
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Dough: Combine flour and next 3 ingredients in a small bowl. Beat butter and next 3 ingredients at medium speed until creamy. Add eggs, one at a time, beating until just blended after each. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks. Drop dough by rounded teaspoonful onto parchment paper lined baking sheets. Bake at 350 degrees for 10-12 minutes or until puffy. Cool on baking sheet 2 minutes; remove to wire racks and cool completely. Spread with mocha frosting. NOTE: Dough may be frozen up to 1 month or refrigerated up to 2 days. Let stand at room temperature before baking as directed.
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Blueberry Crumb Bars 1 cup sugar 1 tsp baking powder 3 cups all-purpose flour 1 cup shortening 1 egg Ÿ tsp salt 1 pinch ground cinnamon 4 cups fresh blueberries ½ cup sugar 3 tsp cornstarch Preheat oven to 375 degrees. Grease a 9x13 inch pan. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon. Use a for or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan. In another bowl, stir together sugar and cornstarch. Gently mix in blueberries. Sprinkle this mixture evenly over the crust. Crumble remaining dough over the berry layer. Bake for 40-45 minutes, or until top is lightly brown. Cool completely before cutting into squares.
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Frosted Banana Bars ½ cup butter, softened 1 ½ cups sugar 2 eggs 1 cup sour cream 1 tsp vanilla 2 cups all-purpose flour 1 tsp baking soda Ÿ tsp salt 1 cup mashed ripe bananas 1 16 oz container cream cheese frosting Preheat oven to 350 degrees. Grease a 10x15 inch jellyroll pan. In a large bowl, cream the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine flour, soda, and salt and stir into the batter. Mix in the mashed bananas. Spread evenly into prepared pan and bake for 10-15 minutes, or until the center is set. Allow bars to cool completely before frosting with the cream cheese frosting.
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Lemon-Basil Butter Cookies 1 cup fresh lemon basil (or plain basil) leaves 1 ¾ cups sugar, divided 1 pound butter, softened ¼ cup lemon juice 1 large egg 6 cups all-purpose flour Process basil and ¼ cup sugar in a food processor until blended. Beat butter at medium speed until creamy; gradually add remaining 1 ½ cups sugar, beating well. Add lemon juice and egg, beating until blended. Gradually add flour and basil mixture, beating until blended. Shape dough into 1 inch balls and place 2 inches apart on a lightly greased baking sheet. Flatten slightly with the bottom of a glass dipped in sugar. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool on wire racks. Makes about 6 dozen.
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Raspberry Squares 1 ½ cups flour 1 teaspoon baking powder 1 ½ cup rolled oats 1 cup packed light brown sugar ¾ cup butter 1 (9 oz.) jar raspberry preserves Preheat oven to 325 degrees. Sift flour and baking powder into a bowl. Stir in the oats and brown sugar. Cut in the butter until crumbly. Press 2/3 of the mixture into a greased 9x13 inch pan. Spread the preserves over the prepared layer and top with remaining oat mixture. Bake for 25 minutes or until golden brown. Cool on a wire rack. Store in the fridge.
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Key Lime Cake 1 package Lemon Supreme cake mix 1 (3/4 oz.) package lemon pudding 4 eggs ½ cup water ½ cup vegetable oil ½ cup key lime juice Glaze: 2 cups sifted powdered sugar, ¼ cup key lime juice combined until creamy. Preheat oven to 350 degrees. Combine first 6 ingredients and beat for 2 minutes at medium speed. Pour into greased and floured Bundt pan. Bake for 35 minutes or until toothpick inserted in the center comes out clean. Cool in pan on wire rack. Drizzle glaze over cake.
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Carrot Cake Bars Betty Crocker’s Carrot Cake mix 1 egg 1/2 stick of softened butter 1/2 block or 4 ounces of softened cream cheese Mix all ingredients, bake for 14 minutes and you have an awesome bar cookie.
Lemon Fluff Cookies 1 egg 2 cups cool whip 1 box lemon cake mix Powdered sugar Preheat oven to 350 degrees. Combine egg, cool whip, and cake mix. Drop 1 Tablespoon dough into powdered sugar to cover. Place onto greased baking sheet. Bake for 10 minutes.
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