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| Holiday Gift Ideas: From Our Kitchen to Yours... |
Give the gift of food.Fill decorative tins with these delicious cookie recipes. Truly a gift from the heart! Fruitcake Cookies Ingredients: 3/4 c. sugar 1/2 c. butter, softened 1 egg 1/2 c. milk 2 tbls. orange juice 1 tbls. vinegar 2 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 c. chopped walnuts 1/2 c. chopped candied mixed fruit 1/2 c. raisins 1/4 c. chopped dried pineapple Powdered sugar Preheat oven to 350 degrees. Grease cookie sheets. Beat sugar and butter in a large bowl until fluffy. Beat in egg, milk, orange juice and vinegar until blended. Mix in flour, baking powder, baking soda and salt. Stir in walnuts, mixed fruit, raisins and pineapple. Drop rounded tablespoons of dough 2 inches apart onto cookie sheets. Bake 12 to 14 minutes until lightly browned around edges. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely. Dust with powdered sugar, and store in an airtight container. Yeild: 36 cookies A wonderful alternative to Fruit Cake! Apple Crumb Squares Ingredients: 2 cups Quaker Oats (quick or old fashioned, uncooked) 1 1/2 cups all-purpose flour 1 cup packed brown sugar 1/4 cup butter or margarine, melted 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt (optional) 1/4 teaspoon ground nutmeg 1 cup applesauce 1/2 cup chopped nuts Preheat oven to 350F. In large bowl, combine all ingredients except applesauce and nuts; mix until crumbly. Reserve 1 cup oats mixture. Press remaining mixture on bottom of greased 13 X 9-inch pan. Bake 13 to 15 minutes; cool. Spread applesauce over partially locked crust; sprinkle with nuts. Sprinkle reserved 1-cup oats mixture over top. Bake 13 to 15 minutes or until golden brown. Cool in pan on wire rack; cut 2-inch squares. about 24 squares Triple Layer Chocolate Mints Ingredients: 6 ounces semisweet chocolate, chopped 6 ounces white chocolate, chopped I teaspoon peppermint extract 6 ounces milk chocolate, chopped Line 8-inch square pan with foil, leaving ]-inch overhang sides. Place semisweet chocolate in top of double boiler simmering water. Stir until melted. Remove from heat. Spread melted chocolate onto bottom of prepared pan. Letstand until firm. (If not firm after 45 minutes, refrigerate 10 minutes.) Melt white chocolate in clean double boiler; stir in peppermint extract. Spread over semisweet chocolate layer. Shake pan to spread evenly. Let stand 45 minutes or until set. Melt milk chocolate in same double boiler. Spread over white chocolate layer. Shake pan to spread evenly. Let stand 45 minutes or until set. Cut mints into 16 (2-inch) squares. Remove from pan by lifting mints and foil with foil handles. Cut each square diagonally into 2 triangles. Cut in half again to make 64 small triangles. Store in airtight container in refrigerator. Makes 64 mints Coconut Fudge Ingredients: 2 packages (3 ounces each) cream cheese, softened 4 1/2 to 5 1/4 cups powdered sugar 1 cup chopped blanched almonds 1 cup flaked coconut 1/2 teaspoon coconut extract Sliced almonds (optional) Butter 8-inch square pan; set aside. Beat cream cheese and enough powdered sugar in a medium bowl with electric mixer to make a stiff, but not dry mixture. Stir in chopped almonds, coconut and coconut extract.Press mixture into prepared pan. Arrange sliced almonds on top; gently press into fudge. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator. Makes about 2 pounds Dark Chocolate Fudge Ingredients: 1/2 cup whipping cream 1/2 cup light corn syrup 3 cups (18 ounces) semisweet chocolate chips 1 1/2 cups powdered sugar, sifted 1/2cup chopped walnuts (optional) 1 1/2 teaspoons vanilla extract Line 8-inch square baking pan with foil, extending edges over sides of pan. Bring cream and corn syrup to a boil in 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Stir in chocolate. Cook until chocolate is melted, stirring constantly. Stir in powdered sugar, walnuts and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm. Lift fudge out of pan using foil; remove foil. Cut into I -inch squares. Store in airtight container. Makes about 2 pounds or 64 candies Peanut Butter Fudge: Prepare Dark Chocolate Fudge as directed substituting 2 packages (10 ounces each) peanut butter chips for the semisweet chocolate chips. Makes about 2 pounds or 64 candies Santa's Favorite Brownies Ingredients: 1 cup (6 ounces) milk chocolate chips 1/2 cup butter 1/4 cup sugar 2 eggs 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 3 tablespoons unsweetened cocoa 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup chopped walnuts Buttercream Frosting (recipe follows), optional Small jelly beans, icing gels and colored sugar for decoration (optional) Preheat oven to 350'F. Grease 9-inch square baking pan. Melt chocolate and butter with sugar in medium saucepan over low heat, stirring constantly. Pour into large bowl; add eggs and vanilla. Beat with electric mixer until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Fold in walnuts. Spread into prepared pan. Bake 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Place pan on wire rack-, cool completely. Frost with Buttevcrearn Frosting, if desired. Cut into squares. Decorate with jelly beans, icing gels and colored sugar, if desired. Store in airtight container. Makes 16 brownies Buttercream Frosting: 3 cups powdered sugar, sifted 1/2 cup butter, softened 3 to 4 tablespoons milk, divided 1/2 teaspoon vanilla extract Combine powdered sugar, butter, 2 tablespoons milk and vanilla in large bowl. Beat with electric mixer on low speed until blended. Beat on high speed until light and fluffy, adding more milk, 1 teaspoon at a time, as needed for goodspreading consistency. Makes about 1 1/2 cups frosting |
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Create My Own Soup 
