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Orange Chocolate Balls
 
For 2 dozens candies:
8 squares (8 oz.) semisweet chocolate
2/3 c. sweet butter
4 egg yolks
4 Tbsp. granulated sugar
1-1/2 Tbsp. grated orange rind
2 Tbsp. ground pecans
Chocolate sprinkles, for garnish

Directions:
1. Melt the butter in a heavy saucepan. Add the chocolate and melt over low heat.
2. Remove from heat. Cool slighty.
3. IN a bowl, beat the egg yolks, until light. Add the sugar and continue beating until light and creamy.
4. Add the chocolate mixture and the orange rind and pecans.
5. Put the mixture in the refrigerator. Chill until set and easy to handle.
6. With two spoons, roll the mixture into balls.
7. Place chocolate sprinkles on a piece of waxed paper.
8. Roll the chocolate balls in sprinkles until covered.
9. Let chocolate balls firm up in the refrigerator before serving.



Shortbread

1/2 CUP CORNSTARCH
1/2 CUP ICING SUGAR
1 CUP FLOUR
3/4 CUP BUTTER ( OR MORE)

SIFT CORNSTARCH, ICING SUGAR & FLOUR TOGETHER. BLEND IN BUTTER WITH A SPOON, MIXING UNTIL A SOFT, SMOOTH DOUGH FORMS. SHAPE DOUGH INTO 1" BALLS. PLACE ABOUT 1 1/2" APART ON UNGREASED COOKIE SHEET; FLATTEN WITH LIGHTLY FLOURED FORK. BAKE AT 300 FOR 20 TO 25 MIN. OR UNTIL EDGES ARE LIGHTLY BROWNED. MAKES ABOUT 3 DOZ. NOTE: IF DOUGH IS TOO SOFT TO HANDLE, COVER & CHILL ABOUT 1 HR.



Baked Chocolate Covered Cherries
 
1/2 c butter or margarine, softened
1 c sugar
1 egg
1 1/2 tsp vanilla
1 1/2 c flour
1/2 c cocoa
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp soda

In a large bowl, cream butter, sugar, egg and vanilla until light and fluffy. Add remaining ingredients. Blend at low speed on mixer until a dough forms, about one minute. (Dough will be stiff.) Shape dough into one inch balls using a heaping teaspoon for each. Place 2" apart on ungreased cookie sheets. Push a maraschino cherry (which has been drained) halfway into each ball. When all cookies are on cookie sheets with cherries in them (approximately 3 dozen cookies) prepare frosting and use immediately. Frost each cherry by spreading 2 tsp of frosting over it. Bake frosted cookies at 350 degrees for 8-10 minutes, until puffy. Store tightly covered.

Frosting
1 c chocolate chips
1/2 c Eagle Brand sweetened condensed milk
1 1/2 tsp maraschino cherry juice
1/4 tsp salt

Heat chocolate chips and milk stirring constantly until chips are melted. Remove from heat, add remaining ingredients, stir until smooth. Frost cookies.



CAKE MIX COOKIES
1pkg cake mix
2 eggs
1/2 cup vegetable oil
1 tblsp water
Combine all ingredients using one of the flavor variations listed below. Stir until well blended. Drop onto ungreased baking sheet and top as desired. Bake at 375 degrees for 8 to 10 minutes. Makes about 5 dozen cookies.

VARIATIONS:
1. Chocolate mix, add 1 tsp instant coffee, top with Confectioners' sugar
2. Cherry mix, add 1 cup chopped nuts, top with Maraschino Cherry halves.
3. Orange mix, add 1 tsp grated orange peel, top with chopped nuts.
4. Lemon mix, add 1 tsp grated lemon peel, top with pecan halves.
5. White mix, add 1 tblsp cinnamon, top with Cinnamon and sugar.
6. Yellow mix, add 1 cup chocolate chips, top with walnut halves.
7. Yellow mix, add 1 cup peanut butter, top with chopped peanuts.
8. Spice mix, add 1 cup candied citron, top with candied cherry halves
Use your imagination and create your own flavors by adding and topping with whatever you wish.. M&M candies make a good topping.
This recipe came from a boy scout handbook..




Candy- Cane Cookies
 
1c. Butter
1c. Powdered Sugar
1 Egg
1 tsp. Vanilla
2 1/2c. Flour
Red food coloring
Candy Canes crushed (3or4)

Mix together butter, powdered sugar, egg and vanilla in a large bowl. Stir in flour to make the dough. Divide the dough in half and add a few drops of red food coloring to one half and mix well. Take a teaspoon of each dough and roll into 4 inch strips that are a 1/4 inch thick. Twist the strips around each other and form into the shape of a candy cane. Put on an ungreased cookie sheet. Bake 15-20 minuted in a 350* oven. Remove from oven and while cookies are still warm; sprinkle with crushed candy canes.

Makes about 24 cookies It helps to have the dough cold before rolling into stripes.



Chocolate Crinkle Cookies
 
 
1/2c.Vegetable oil
4 squares unsweetened chocolate(4oz.)
melted
2c. granulated sugar
4 eggs
2tsp. vanilla
2c. flour
2 tsp. baking powder
1c. confectioners' sugar

Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight. Heat oven to 350*. Drop teaspoonfuls of dough into confectioners' sugar. Roll in sugar; shape into balls. Place about 2" apart on greased baking sheet. Bake 10-12 minutes. Do not overbake!! Makes about 6 dozen cookies



No Bake Cookies
 

2 cup sugar
1/4 cup cocoa
1 stick oleo
1/2 cup milk
1/3 cup peanut butter
3 cups quick oats

Bring to a boil milk, sugar,cocoa and butter over a medium heat. Stir constantly for 10 minutes. Remove from heat, stir in peanut butter. After peanut butter is melted, stir in oatmeal. Drop on wax paper and cool.



Yummy Drop Cookies
 
 
2 cups sugar
2 cups brown sugar, packed
2 cups oatmeal
4 cups flour
2 cups Rice Krispies cereal
1 pkg. (12 oz.) chocolate chips
1 pkg. (12 oz.) white chocolate chips
1 cup chopped nuts

Combine sugar, brown sugar, oats and flour, mixing well with a wire wisk. Add Rice Krispies, candy chips and nuts. Mix well. Separate into six equal parts and save in plastic bags or glass jars. Keep for future use or give away as gifts (if giving away, be sure to include complete instructions for baking cookies).

To bake cookies: Empty dry ingredients into bowl and mix well. Preheat oven to 350 degrees. Add 1/2 cup butter-flavored shortening and 1 egg to the dry ingredients and mix well. Place walnut-sized portions of dough on ungreased cookie sheet, approximately 2" apart. Bake 10-12 minutes. Yields: 18-24 cookies.



Pumpkin Pie Squares
 
 
Crust
1 c flour
1/2 c brown sugar
1/2 c oleo
1/2 c quick oatmeal
Blend ingredients until crumbly. Press into ungreased 9" x 13" pan. Bake for 15 minutes at 350 degrees.

Filling
1/2 tsp salt
3/4 c sugar
1/4 tsp cloves or nutmeg
1 tsp cinnamon or pumpkin pie spice
1 (16 oz) can pumpkin
2 eggs, slightly beaten
1 (13 1/2 oz) can evaporated milk
Combine all ingredients and pour onto baked crust. Bake at 350 degrees for 20 minutes.

Topping
1/2 c brown sugar
1/2 c chopped pecans
2 Tbsp. oleo
Combine ingredients. Sprinkle over hot filling and bake 20 minutes more.
 



Coconut Dream Bars
  
These are 3 time 4-H purple ribbon winners!

1/2 c butter (not margarine)
1/2 c brown sugar (firmly packed)
1 c flour

Combine ingredients and spread evenly in 9 1/2" X 13 1/2" X 3/4" pan. Bake in 350 degree oven 10 to 15 minutes. Remove from oven and spread on

Coconut topping
1 c brown sugar (firmly packed)
2 eggs
1/2 t vanilla
2 T flour
1/2 t baking powder
1/4 t salt
1 1/2 c coconut
1 c chopped nuts
Bake 20 minutes longer at 350 degrees. Remove from oven and cool 5 minutes. Cut into two inch bars.




Lollipop Cookies

1 cup (2 sticks) butter
1 1/2 cups firmly packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup milk
2 1/2 cups quick oats, uncooked
Wooden sticks
Cookie decorations

Cream butter until fluffy. Add sugar and beat until light and fluffy. Beat in eggs. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in oats. Chill dough 1 to 2 hours for ease in handling. Preheat oven to 375ºF. Roll dough with your hands into 1 1/2 inch diameter balls. Place about 3 inches apart on unbuttered cookie sheet. Insert wooden stick half way into each ball of dough. Dip a flat bottomed glass in sugar, then use to flatten cookies. Decorate as desired. Bake 13 to 15 minutes, or until golden. Cool slightly, then remove from cookie sheet and cool completely on wire rack. Store at room temperature in airtight metal container up to two weeks.



Butterscotch Bars

Notes:
nice change from chocolate.

Ingredients:
1/2 C. margarine
2 C. Brown Sugar, firmly packed
2 Eggs
1 tsp. Vanilla
1 C. Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 C. slivered Almonds

Preparation:
In a saucepan, melt margarine over medium heat. Stir in brown sugar until dissolved. Remove mixture from heat and cool slightly. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a bowl, stir together flour, baking powder, and salt. Add to mixture in saucepan. Add half of the nuts and stir well. Turn mixture into a greased 9x13-inch pan. Sprinkle with remaining nuts. Bake in a 350 degree oven for 20 to 25 minutes, or until golden brown.




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