Steaming hot bowls of soup and chili. Hot mugs of cider and hot chocolate. Yes, my friends, these are the kinds of things that we will soon be enjoying as the days grow shorter and the air grows crisper. I'd like to host a giveaway to celebrate the fast approaching Fall and Winter season.
You could be the lucky winner of my Sunshine Posie Handbag.
To be eligible for this giveaway, please share your favorite holiday cookie or dessert recipe in my comment section under this post only. Please also share why it is special to you. You will not be judged by your recipe. The giveaway will end on Monday, September 22, 2008, which also happens to be the first day of Fall. A winner will be chosen by random number generator on Tuesday, September 23, 2008.
My favorite recipe is for Almond Cookies. It is light and flaky and has a wonderful almond flavor. This recipe was given to me by my friend Lyanne over 25 years ago. Just thinking about this aromatic cookie reminds me of the time that we got together with several of our friends and baked a grand assortment of cookies for the group of oral surgeons that we worked for. It was a fun time and a memory that I have never forgotten.
Almond Cookies
3 cups flour
1-1/2 cups sugar
2 teaspoons baking soda
pinch of salt
1-1/2 cups Crisco (never substitute)
1 teaspoon almond extract
1 egg
red food coloring
Sift flour, sugar, soda, and salt together. With a pastry cutter (or 2 butter knives), cut the dry ingredients into the Crisco. When the dough is finely cut, add in the almond extract and egg. Mix well.
Form into 1-inch balls. Place on parchment paper or silpat liner. Press down lightly on the center of each cookie. Dip the end of a wooden spoon into red food coloring and dab a small circle of coloring onto the center of each cookie.
Bake 12-15 minutes at 350 degrees. Cool on wire rack.
**For Christmas, I also use green food coloring, making half of the batch green and the other half red. This creates a wonderful festive look.
Soooooo......who is going to be the first to enter? I look forward to welcoming in Fall and Winter with you.
Have a nice day, everyone.
Aloha!
Hi here is my recipe for Brown Sugar Buttons
ReplyDelete1 cup soft butter
1 cup brown sugar
1 tsp vanilla
2 cups all p flour
1/2 cup cornstarch
Preheat oven to 350%
Line cookie sheet with parchment paper
Beat butter ,brown sugar and vanilla till light and fluffy,add flour and cornstarch.
Mix until dough forms
Rolls into 3/4 inch balls
Place on cookie sheet flatten slightly
Bake in oven 10 minutes,
Remove to wire rack
With wooden skewer poke 4 holes in warm cookie to make buttons
Cool and dust with icing sugar
Diane at Crafty Passions
I can't believe you are actually going to give away this lovely bag! It is simply beautiful!
ReplyDeleteBelow is my recipe for Coca Cola Cake. We have always had the cake at Christmas and every other time my brother is visiting. I got the recipe from a lady at church when I was 16 years old. That has been 32 years ago. It has always been a favorite at my house.
COCA-COLA CAKE
2 cups flour
2 cups sugar
2 Tbs cocoa
1 tsp salt
1 tsp baking soda
1 cup coca cola
1 cup butter or margarine(2 sticks)
1/2 cup buttermilk
2 eggs
1-1/2 cups mini marshmallows
Combine flour, sugar, cocoa, salt and soda in mixing bowl.
Combine cola and butter in small sauce pan and bring to boil. Pour over dry ingredients and mix well.
Add the buttermilk, eggs, and mini marshmallows and mix. This will be a thin batter with marshmallows floating on top. Pour into 9x13 inch pan and bake at 350 degrees for 25-30 minutes.
FROSTING:
1 box powdered sugar
6 Tbsp coca cola
2 Tbsp cocoa
1 tsp vanilla
1/2 cup butter or margarine(1stick)
1 cup chopped nuts (optional)
Bring cola, cocoa, vanilla, and butter to boil in sauce pan. Pour over powdered sugar and mix well. Add nuts and mix. Pour over cake while it is hot.
This is a very moist and good cake!
Hope you enjoy!
Blessings,
Diane in Alabama
Apple cake from Norway.
ReplyDelete5.29 ounces of melted butter (ca 150 grams)
0.4 cups of sugar (ca. 1 dl)
1.2 cups of flour (ca. 3 dl)
1 teaspoon of baking soda
1 teaspoon of vanilla sugar
2 eggs
4-8 apples
Sugar + cinnamon for the apples
Use a brush and cover the pie dish with melted butter – sprinkle sugar and cinnamon in the bottom and on the sides.
Peel the apples and slice them in pieces. Put these in the dish and sprinkle sugar and cinnamon over the apples.
Beat the eggs and the sugar in a bowl. Add the baking soda and the vanilla sugar. Stir in the melted butter and the flour. Pour the batter over the apples and spread it out to cover as much of the apples as possible.
Bake in the oven at about 356 degrees Fahreneheit (approximetly 180 degrees Celsius) for about 40 minutes. When the top of the cake starts to turn golden brown, cover the dish and leave this on until the cake is done.
Hei. Here are my daugthers great Appelcake. I just love it. Something to make in fall. Have a great day. Klem from me.
Aloha!
ReplyDeleteHere's my recipe for Candy Cane Cocoa. I like to give jars of this to friends at Christmas.
CANDY CANE COCOA
Crush 3 candycanes in a plastic bag. A rolling pin works for this, or a wooden mallet.
Combine the following in a large bowl:
The candy canes
1 c sifted powdered sugar
1 c powdered creamer
1/4 c Hershey's cocoa
Mix and store in an airtight container.
Use 1/4 cup mix to 3/4 c boiling water.
This year I'm thinking about trying it with french vanilla creamer for a different taste.
God bless and enjoy these last few days of summer!
Laura of Harvest Lane
These are just a few of the cookies I make for Christmas. They remind me of New Orleans.
ReplyDeletePRALINE COOKIES
1 2/3c flour
1 1/2t baking powder
1/2t salt
8T unsalted butter
2 1/2c. light brown sugar
1 lg egg
1t vanilla
1/2c heavy cream
1c sifted powder sugar
1c pecan pieces
Preheat oven to 350. Sift flour, baking powder,& salt together, set aside. Cream butter and 1 1/2c brown sugar until light & fluffy. Add egg and vanilla, beat until fully mixed. Add dry ingredients. Beat until combined. Spoon batter in rounded teaspoons onto ungreased baking sheets, 2 inches apart. Bake until firm & barely golden, 10-12mins. Cool 5 min.& tranfer to wire rack.
In small saucepan, combine remain 1c brown sugar & cream. Bring to a boil over medium heat. Cook, stirring for 2 mins. Remove from heat, add powder sugar, whisk until smooth. Thin with additional cream if frosting thickens to much. Add pecan pieces and spoon about 1/2t. praline mixture onto each cookie.
Store in an airtight container.
Janie
Lettie, I love the bag. I make totes, but none as beautiful as this.
ReplyDeleteEvery year just before the holidays, my girls and I get together and make cookies. This recipe for Oreo Truffles is one of our favorites.
1 lb. Oreo cookies,(3 sleeves)
8 oz. cream cheese, room temperature
1/2 tsp. vanilla extract
1 lb. milk chocolate
1/2 lb. white chocolate
Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed(there should be no white traces of cream cheese) Roll into small balls and place on wax-lined cookie sheet. Refrigerate 45 minutes. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on waxed paper lined cookie sheet. In a separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. Store in airtight container in the refrigerator. Makes about 40 truffles.
Enjoy!
I'd love to own that bag - whether the yo-yo is on the right or the left!
ReplyDeleteRegular as clockwork, I make fizzy jelly for every Christmas tea, even though my boys are grown up now. You simply take a jelly cube, melt it in a little hot water then top up with lemonade and leave it to set. You can really taste the fizz when you eat it, weird. If you're feeling very grown up you can put some vodka in too.
I make the most awesome sugar cookies. I like to fill them with mince meat. 4 cups flour. 1 tsp baking soda. 2 eggs. 1 cup shortening. 1 can sweet milk. 1 tsp salt. 1 cup sugar. Bake slowly at 325 degrees until lightly browned. I usually fill them like little pies.
ReplyDeleteMy favorite treat is spritz cookies. I use the same recipe and metal cookie press (newer presses are plastic) my mother used forty years ago. These bring back fond memories of her. They are a great cookie for cookie trays - not too sweet but yummy. Spritz Cookies 2 1/4 cups flour, 3/4 cup sugar, 1/2 teaspoon salt, 1/4 teaspoon baking powder, 1 cup butter, 1 egg and 1 teaspoon vanilla. Mix dry ingredients, cut in butter, add egg. Mix and fill cookie tube - press out cookies. Sprinkle with colored sugar. Bake 375 degrees for about 10 minutes. Enjoy!
ReplyDeleteoooh...love the bag..acutally love everything you make!
ReplyDeleteOne of the favorites around here: Microwave Fudge...(though it does not have to be a holiday for me to eat it!)
1 box confectioners sugar
1 cube of real butter
1/2 cup cocoa powder
1/4 cup milk or orange juice
1 tsp either vanilla or orange extract
chopped nuts, if you want 'em
Dump sugar, butter, cocoa and liquid in micro safe bowl
Micro High for 2 minutes
remove and beat with whisk to get out as many lumps as you can
add extract and nuts and beat again
pour into prepared pan - 9x12 works great - I prepare by putting layer of plastic wrap then layer of wax paper.
Chill a couple of hours in fridge or if you are desperate, put into freezer for an hour...
lift out the wax paper, toss the plastic wrap and put the pan back in the cupboard (cuz its not dirty with the two layer trick)
Cut with warm knife...watch it disappear..only to reappear on the hips...
(Do you actually HAVE any Fall and/or Winter weather in Hawaii??)
Cherry Walnut Delight
ReplyDelete1-1/4 cup sifted flour
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup flaked coconut
1/2 cup walnuts, finely chopped
8 oz. Pkg. Cream cheese
1/3 cup sugar
1 egg
1 tsp. Vanilla
1 lb. 5 oz. Can cherry pie filling
1/2 cup coarsely chopped walnuts
Combine flour, brown sugar and butter and blend to fine crumbs. Ann coconut and finely chopped walnuts and mix well. Reserve one-half cup of the crumb mixture. Press the remainder of the crumb mixture into the bottom of a greased 9 x 13 pan. Bake in a pre-heated 350 degree oven 10 to 15 minutes or until edges are very lightly browned. Beat cream cheese until fluffy. Add sugar, egg and vanilla. Spread over hot baked layer and bake 10 minutes longer. Spread cherry pie filling over cheese lay. Sprinkle with coarsely chopped walnuts and the one half cup reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into squares to serve. Makes 12 three inch squares
Knusper - Müslikekse - meine Lieblingskekse
ReplyDeleteca. 25 Stück
Zutaten:
500 g Müsli
80 g Butter
100 g Rohrzucker oder Honig
1 Pkt. Vanillezucker
2 Ei(er)
½ TL Backpulver
Müsli und Butter in einer Pfanne rösten, auskühlen lassen und mit den anderen Zutaten mischen.
Kleine Häufchen auf ein mit Backpapier ausgelegtes Backblech setzen und bei 175 Grad Celcius ca. 10 - 15 Minuten backen.
Sorry - but my Englich is very bad!
Jutta
Its so fun to see all the recipes and read the memories. I have lots of favorite cookie recipes and holiday memories but the following is my favorite and makes a lovely gift for teachers and stuff
ReplyDeleteS'more cookies in a jar
Layer in a 1 quart jar:
1 sleeve of graham crackers reduced to crumbs
1/3 C. brown sugar
1 1/2 C. mini marshmallows
1 C. milk chocolate chips
Attach a recipe card that says:
Empty contents of mix into a bowl. Melt 1/2 C. butter, add 1 t. vanilla. Pour over dry ingredients, mixing well. Pour into a greased 9 inch square pan.
Bake at 350° F. for 15 minutes.
Makes 9 - 12 bars.
They are my favorite because my little guy who's now almost 8 years old...was about 2 1/2 years old and had yet to eat anything sweet ..just wasn'this thing. But I made these and I was busy with his twin sister and came back the kitchen and found him on the floor with his face in the pan eating these. They are still his favorite cookie and I always get asked for these from people or at least hte directions. its also super easy, kid friendly and YUMMY!
What a cute bag! I love the recipe sharing idea!
ReplyDeleteHere is my recipe for APPLE BREAD
1/2 c softened margarine or butter
3/4 c sugar
2 eggs
1 tsp soda
1/2 tsp salt
2 c flour
2 tsp sour milk (1-1/2 tsp milk +1/2 tsp lemon juice or vinegar)
1 tsp vanilla
2 cups chopped, peeled apple
Topping: Mix together - 2 thb flour, 2 thb sugar, 2 thb butter, 1tsp cinnamon
Procedure: Cream butter & sugar, add eggs and beat together. Add dry ingredients, blending well. Stir in sour milk & vanilla. Blend in the chopped apples. Top with the topping.
Bake in prepared (sprayed with Pam) bread pan at 350 degrees for 45-55 minutes. Let cool in pan 10 minutes before removing.
Can be baked in 2 small bread pans or 1 large one. Also, works well in a bundt pan.
Slice when cool.
This recipe freezes well.
My mother in law gave me the best recipe for sugar cookies, very much like a shortbread.
ReplyDeleteI have made them for years and now my daughters make them for my grandkids.
Grandma D'Angelo's Christmas Cookies
1 pound butter, softened
1 cup confectioners sugar
1 egg
1 teaspoon vanilla
3 1/2 cup flour
Mix butter and sugar. Stir in egg and vanilla. Stir in flour. Divide in half, wrap in plastic wrap and chill in refrigerator for at least 3 hours. Roll out, cut and bake at 350 degrees until edges are brown.
They are the best.
Sue Cahill (sbonetsue at yahoo dot com)
This is the recipe for my Grandma's cobbler. No matter what fruit I make it with when I eat it, the taste is so good and it reminds me of summer Sunday dinners or family picnics and warm memories!
ReplyDeleteGrandma Goldie's Rhubarb Cobbler
In medium bowl mix:4 cups cut-up rhubarb
1 cup sugar
3 tablespoons flour
Mix together and spread in 9 x 13 " pan
Next mix:1 cup flour
1 cup sugar
1/4 teaspoon salt
1/8 teaspoon baking soda
1 teaspoon baking powder
Add 2 tablespoons melted butter to this dry mixture, then blend in one beaten egg. Mix all til crumbly and then sprinkle over top of rhubarb mixture. Bake for 25 - 30 minutes at 350 or until crust is golden.
Recipe is given for a rhubarb cobbler although cherries, blueberries, peaches, and apples all work well with this cobbler crust. I think it must be the egg that makes this crust so crunchy. The cobbler is best when warm from the oven with a big scoop of ice cream on top!
What a dessert it would be to win that gorgeous bag you made!! Please enter me in the draw and I hope I have lots of good luck coming up!
Giugiulena (Sesame) Cookies
ReplyDeleteThese are a Christmas family tradition for us.
1/2 C Sesame Seeds
1/4 C Water
2 1/2 C Sifted Flour
1/2 C Sugar
2 1/2 tsp. Baking Powder
1/4 tsp. Salt
1/2 C Shortening
2 Eggs (slightly beaten)
1/4 C Milk
1 tsp. Vanilla
Preheat oven to 400.
Grease 2 baking sheets.
Moisten seeds with 1/4 C water, set aside.
Sift dry ingredients together. Cut in shortening. Stir in eggs, milk & vanilla. Mix until dough is smooth, gather up with fingers and form a ball. Cut ball into 4 pieces.
On a lightly floured surface, roll pieces into long ropes about 1/2" thick. Cut ropes into 2" lengths. Spread moistened sesame seeds on flat surface, roll cookies over them coating them well.
Place cookies 1" apart on baking sheets.
Bake until cookies are lightly browned, approx. 10-12 minutes.
Makes approx. 3 dozen.
MMMmmmmmmm good!
Love your site & your creations!
That is a beautiful bag!! I love all the things you make.
ReplyDeleteThese cookies are special to me because of my daughter who was 13 at the time (1988). She brought the recipe home from a friend's mom. She went through the whole thing making them by herself and was so proud! Come next morning she forgot them and went to school. None of us remembered for days and when we finally looked in the oven all that was there was a flat sheet of sticky goo. Here are Theresa's Forgotten Cookies (really quite good when made right)
The name "Forgotten Cookies" comes from leaving these cookies to bake in the oven overnight after it's been turned off.
Ingredients:
2 egg whites, at room temperature
2/3 cup sugar
pinch salt
1 teaspoon vanilla
1 cup finely chopped pecans
1 cup chocolate chips
Preparation:
Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Stir in pecans and chocolate chips. Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave overnight in oven with door closed.
Ohhh, I love your blog and all the fun things you make. This is one of our favorite recipes because it is sooooo easy!
ReplyDeletePumpkin Chocolate Chip Cookies
1-box Spice Cake mix
1-15oz can pumpkin (we like Libbys)
1-11.5 bag of chocolate chips
(semi-sweet or milk chocolate)
Mix cake mix and pumpkin until moisten. Add choco-chips. Bake 375 degrees 12-15 minutes. Enjoy!
Love the holidays!
Thanks for doing the give-away! The gift items are sooo pretty. Japanese Fruit Pie is my all-time favorite:
ReplyDelete1 (9 inch) unbaked pie shell
2 eggs, beaten
1/3 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
1 tablespoon distilled white
vinegar
1/2 cup chopped pecans
1/2 cup shredded coconut
1/2 cup raisins
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
3.Bake in preheated oven for 40 minutes. Cool before serving.
Your going to have some very nice additions to your recipe book - in fact, we all are thanks to your give-away!
ReplyDeleteMy recipe comes from an issue of Family Circle from sometime in the 80's. My son and husband actually won a Cub Scout bake-off with this recipe that they managed to get through with little assistance from me. It's been a fall holiday tradition in our family ever since.
Pumpkin and Cream Cheese Roll-up
3/4 c. sifted all-purpose flour
1 tsp. baking powder
2 tsps. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned solid-pack pumpkin
1 c. chopped walnuts
Cream Cheese Filling:
1 c. sifted confectioner's sugar
1 pkg. (8 oz.) softened cream cheese
6 tbsp. butter
1 tsp. vanilla
1. Preheat oven to 350°
Grease a 15 x 10 x 1 inch jelly-roll pan. Line pan with wax paper; grease and flour the wax paper.
2. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt.
3. Beat eggs and sugar in a lg. bowl until thick and fluffy; beat in pumpkin. Stir in dry ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts.
4. Bake in preheated oven for 18 mins. or until center springs back when lightly touched with finger.
5. Loosen cake around edges with knife. Invert onto clean damp towel dusted with confectioners; peel off wax paper. Trim 1/4" from all sides. Roll up cake and towel together from short side. Place seam-side down on wire rack; cool completely.
6. Unroll cake. Spread with Cream Cheese Filling. Reroll cake. Refrigerate until ready to serve.
From Sharon Lynn Radtke of Paw Paw, Michigan and published in Family Circle magazine.
What a great way to receive some awesome recipes! I've marked your blog so that I can go back and print some of these out! LOL
ReplyDeleteProbably the best brownies made from scratch I've ever had...I've had this recipe for years and make it at least twice a month after dinner. We love it warmed up with a bowl of ice cream!
Chocolate Chip Brownies
2 eggs
1 c. sugar
1/2 c. margerine
1 tsp. vanilla
2/3 c. flour
6 Tbsp. cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
1 c. chocolate chips
Nuts...optional too!
Heat oven to 350. Grease square 8 x 8 pan. Melt margerine in microwave safe bowl. Add each ingredient & stir after each addition. Pour into prepared pan & bake 25-30 minutes!
By the way....your giveaway is absolutely adorable! I found your site through Sharon at Red Geranium Cottage.
Just Special Choclate Chip Cookies:
ReplyDelete2 cups margarine
2 cups white sugar
2 cups packed brown sugar
4 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 cups cornflakes cereal
1 1/2 cups rolled oats
2 cups flaked coconut
3 cups semisweet chocolate chips
Add to Recipe Box
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the margarine, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Sift together the flour, baking soda, baking powder, and salt; stir into the creamed mixture until just blended. Then mix in the corn flakes cereal, rolled oats, coconut, and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.
One of my favortie recipes is from my mom which she made every Christmas. I like making them myself just because they bring back memories. The recipe is for Almond Crescent Cookies.
ReplyDelete1/2c. shortening
1/2c. margarine
1/3c. sugar
2/3c. ground blanched almonds
Mix those together.
Sift together 1 2/3c. flour,and 1/4t. salt
Work this in with the other mix. Chill dough. Roll with hands to make dough the size of a pencil and cut that into 2 1/2 lengths. Form into crescent
shapes onto ungreased cookie sheet. Bake until set,not brown at 325 degrees for 14-16 min.Cool on paper towels. While warm, sift powdered sugar and cinnamon on top.
Chocolate covered cherries would have to be my recipe. Our family and friends ask for these year after year.
ReplyDelete60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners’ sugar
1 pound chocolate confectioners’ coating
Drain cherries and set on paper towels to dry.
In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners’ sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
Melt confectioners’ coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.
Here's my blogpost with last years cherries:
http://threadsofmine.blogspot.com/2007/12/chocolate-covered-cherries.html
I have been going to a cookie swap for about 15 years and I make the same chocolate cookies. The recipe is easy, flour, sugar, butter, shortening and melted chocolate. Once you make the dough and put it in the fridge to harden you open up a bag full of Hershey kisses. You roll the dough into a ball, drop it in regular sugar and bake. When they come out of the oven they are still crackly and you pop a hershey kiss right in the middle and it melts and molds to the cookie.
ReplyDeleteI didn't make them one year and boy did I get a lot of grief from the girls LOL So, I went back to them and get rave reviews every time...
Peggy in NJ
(recipe available upon request)
G,Day your bag and hairclips are perfect. Back in the 60s all recipes seemed to have pineapple in them. Our favourite from that day , and my daughters are now making the same recipe is for
ReplyDeletePineapple Boiled Fruit cake.
1 lb mixed fruit
1 cup brown sugar
5 ozs butter
1 small can crushed pineapple
Place in saucepan and boil for 3 minutes and simmer for a further 3 minutes. when cool lightly beat eggs, stir into fruit, sift flours and soda, and spice, fold into mixture.
Place mixture into greased and lined 20com (8") cake tin. Place in oven. Cook in moderate oven 180c (350F) for approx. 1-1/2hours. Reduce heat to slow oven for 150c (300f) and cook for further 20 to 30 mins. or until skewer comes out clean.
2 eggs
1 & 1/4 cups S.R.Flour
1 teaspoon mixed spice
1/4 teaspoon carb soda.
Place the mixed fruit
I will pretty much eat any cookie and can't think of a favorite so I'm going to post my mom's favorites:
ReplyDeleteHermit Cookies
1 c sugar
1/2 c butter
1/2 c molasses
1 egg
1 tsp. baking powder
1/2 c lukewarm water
3 c flour
1 tsp cloves
1 tsp cinnamon
1 c raisins
Cream sugar and butter. Add molasses and egg. Combine flour and spices. Dissolve baking soda in water and add alternately with flour mixture to creamed mixture and beat. Add raisins. Drop onto greased cookie sheet. bake @ 375 for 10 to 12 minutes.
Hi Lettie,
ReplyDeleteAs promised, here is my recipe. I just came across this and made this for the 1st time 3 days ago so it is a new favorite. It actually came from a quilt shop in PA called Wooden Bridge Dry Goods. When you first look at the ingredients, it is overwhelming, but you can cut the recipe in 1/2 and it is doable.
1/2 of the recipe still makes a ton of cookies. Here goes...
Monster Cookies
12 Eggs
4 cups white sugar
4 cups brown sugar
1/3 cup vanilla
8 teaspoons baking soda
1 lb. M & M's
2 cups nuts
1 lb. butter (no substitutes)
3 lbs. peanut butter
14 cups oatmeal (not instant oats)
1 lb. chocolate chips
4 cups flour
Mix ingredients in the order given. Spoon onto baking sheet and bake at 350 degrees for 10 minutes. Enjoy!!
Char said...
ReplyDeleteOh WOW...what a treasure trove to win......I love it all and am keeping my fingers crossed..As for a recipe, here is one...Our family has made this for over 50 yrs..
-----------------------------------
FruitCocktail Cake,
2 cups flour
1-1/2 cups sugar
2 teaspoons soda
2 cups of fruit cocktail with juice
Mix all and bake at 300 for 45 mins in either a loaf pan or a cake pan....
Frosting consists of sugar/butter/ coconut, nuts and heated, mixed and poured over baked cake.....
Really moist.good with a Kool Whip topping too..
Char
Thu Sep 11, 07:57:00 PM 2008
What a wonderful idea, to share favorite cookie/dessert recipes!
ReplyDeleteI make these Brown Sugar Spritz Cookies every Christmas, at the request of my kids. I use a metal cookie press and the cookies retain their shape very well.
Brown Sugar Spritz
2 cups butter
1 cup packed brown sugar
2 eggs
2 tsp. vanilla
5 1/3 cups flour
2 tsp. baking powder
Cream together butter and brown sugar. Beat in eggs and vanilla. Stir together flour & baking powder; gradually add flour mixture to creamed mixture, mixing until smooth. Press dough thru cookie press onto ungreased cookie sheets. Bake at 400 degrees for 8-10 minutes.
You bag is just gorgeous. I love it.
ReplyDeleteOne of our holiday favorites: Spicey Molasses Waffle Cookies
Combine: 2/3 C flour, 1/2 C brown sugar, 1/4 tsp salt, 1/8 tsp ginger, 1/2 C flour, 1/2 tsp baking powder, 1/4 tsp cinnemon and a dash of cloves.
Combine: 2 beaten eggs, 2 Tb molasses and 1/4 C melted butter.
Mix together both combinations til just moistened. Drop by rounded teaspoonfuls onto hot waffle iron, 3 inches apart. Close and bake for 1 minute. Repeat. Cool and drizzle with orange glaze: 1 C powdered sugar and 6 tsp melted orange juice concentrate.
The smell of this reminds me of Fall, and I like to make it during the cold months. Although, I have been known to during the Summer as well! I got this from the Hillbilly Housewife.
ReplyDeleteOld Fashioned Gingerbread
*
1 cup molasses or sorghum
* 1/2 cup hot tap water
* 6 tablespoons melted margarine
* 1/2 teaspoon salt
* 1-1/2 teaspoons ground ginger
* 1 teaspoon baking soda
* 2 cups whole wheat or white flour
This recipe is ancient. Folks used to make it before sugar was as widely available as it is today. First melt the margarine. Combine it in a big bowl with the molasses, hot tap water and salt. Blend well. Add the ginger, baking soda and flour. Stir again. Try to make the batter smooth. Turn the mixture into a well oiled 9-inch round cake pan. Bake at 350° for about 30 to 35 minutes. A fork or tooth pick inserted into the center of it will come out clean, and the edges will pull away from the sides of the pan. Cool for a few minutes on the counter before cutting. I usually make 12 wedges, but you could also make 8 for hungry folks. Wrap any leftovers in tin foil and store in the fridge.
This recipe has no sugar, and no extra spices to compete with the ginger. It is my favorite recipe for gingerbread. I don't frost it, but you could if you liked. A plain vanilla frosting would be best.
Thanks for this opportunity to win!
Kara
This is a recepy my mother always uses to bake. We call it Tebrød here on norway. In english tea bread....more like tea cookies. And I love them.
ReplyDelete1 1/3 cup Sugar
1 cup Plus 2 tbs butter softened
1 tsp Vanilla
2 x Eggs
3 cup Gold medal all-purpose flour
1 tsp Baking powder
6 oz Semisweet chocolate chips
3 tbl Sugar
3/4 tsp Ground cinnamon
Heat oven to 350 degrees. Beat 1 1/3 cups sugar; the margarine, vanilla and eggs in large bowl. Stir in flour, baking powder and chocolate chips.
Divide dough into 4 equal parts. Shape each part dough on lightly floured surface into roll, 1 inch in diameter and about 15 inches long. Place rolls on ungreased cookie sheets; flatten slightly with fork to about 5/8-inch thickness.
Mix 3 tablespoons sugar and the cinnamon; sprinkle over rolls. Bake 13 to 15 minutes or until light brown on the edges. Slice diagonally into about 1-inch strips while warm. About 5 dozen cookies.
Hi,
ReplyDeleteWhat a fantastic give away! My favourite recipe is one I adapted, for Chocolate Raspberry Brownies. All that fruit makes them healthy...
250g butter
200g chocolate
200g sugar
3 large eggs
175g flour
25g cocoa powder
Mix these ingredients, then add as many raspberries as you think the dough can handle!
Bake for 35 minutes at 180%C.
Fran x
I want that bag!!!!and everything else. You have the greatest giveaways! Here is my recipe for
ReplyDeletePUMPKIN COOKIES
Combine:
1 egg
1 cup cooked pumpkin
1 cup sugar
1\2 cup oil
Measure the following, stir together, then add into the above mixture:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1\2 teaspoon salt
Mix 1 teaspoon baking soda with 1 teaspoon milk and add to the mixture.
Lastly, add 1/2 cup chopped nuts and 1 teaspoon vanilla.
Drop by generous teaspoonsful onto lightly greased cookie sheet. Bake at 375 degrees F, for 9 1\2 to 12 minutes. Makes about 5 dozen.
These have a cake like texture and my kids have a fit if I don't make them every Thanksgiving and Christmas. They are great with coffee or hot tea...
Now how did I do that??? I blogged about it...http://vtpureangel.blogspot.com/2008/09/another-giveaway-to-welcome-fall.html
ReplyDeleteWas excited about it!!!
But... didn't post on your blog??? LOL I have issues!!
Here's my recipe! If I already was here and somehow didn't see my post, ignore this! LOL
Choc Chip Pumpkin Bread
• 1 cup packed brown sugar
• 1 cup sugar
• 2/3 cup softened butter
• 3 eggs
• 2 1/3 cups flour
• 1 1/2 cups canned pumpkin
• 1/2 cup water
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp ground cloves
• 2 cups semisweet chocolate chips
In a mixing bowl cream sugars, butter and eggs. Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips. Pour into 4 greased and floured 6"x3"x2" loaf pans. I didn't have those so I used 2 regular size bread pans instead. Bake at 350 for 45 minutes or until breads test done. I baked mine in the bigger pans for about 55 minutes. Cool 10 minutes or so and take out of pans.
Thank you for hosting the giveaway - and making people share recipes we can drool over and try out! :)
Linda
That is a darling bag! And so many wonderful goodies for this giveaway! :-)
ReplyDeleteRolled Ginger Cookies
5 C. flour
1 tsp. cinnamon
1-1/2 tsp. baking soda
2 tsp. ginger
1 tsp. cloves
1 C. shortening
1 C. sugar
1 egg
1 C. molasses
2 Tbsp. vinegar
Grease a cookie sheet. Stir together flour, soda, spices, and 1/2 tsp. salt. Beat shortening for 30 secs. Add sugar; beat till fluffy. Add egg, molasses, and vinegar; beat well. Add dry ingredients to beaten mixture, beating well. Cover; chill 3 hours or overnight. Divide dough into thirds. On a lightly floured surface, roll each 1/3 of dough to 1/8" tichkness. Keep remainderd chilled. Cut into desired shapes. Place 1" apart on greased cookie sheet. Bake at 375degrees for 5-6 minutes. Cool 1 minute; remove to a wire rack. Makes 60.
Just love your Blog and all your giveaway items. New to the BLOG world and yours has really got me hooked. Other then 'RESERVATIONS' the desert that I like to make which is simple and super easy is
ReplyDeleteSALTINE CANDY COOKIES
Saltines -Enough Saltines to line small cookie sheet that has lip
1 cup BUTTER
1 cup brown sugar ( I use Light)
1 11 ounce pkg of chocolate chips
1 cup chopped nuts
Line cookie sheet with foil then spray with PAM
Lay crackers out flat touching but not stacked
Melt sugar and butter till foamy about 3 minutes
Pour over crackersand spread evenly
Bake 10 minutes at 350
Remove from oven and sprinkle chocolate as it melts spread over saltines. Then sprinkle nuts.
Refrigerate until hard.
Break into pieces.
ENJOY!
Wow, another giveaway! Fantastic as usual, Lettie!
ReplyDeleteHad to wait until I was at home to find and type out this old recipe. My "mother-in-law" (the aunt who raised my husband), cut this from an old copy of The Birmingham News probably 75 years ago now, and this is exactly how she gave it to me. It's so rich, you just about have to drink a quart of water with it, but oh, so yummy.
Cranberry Pie
1 stick butter
2 C cranberries
1 3/4 C sugar
1/2 C water
1 tsp. vanilla
1 whole egg
4 egg yolks
2 heaping Tbsp cornstarch
optional: nuts and/or coconut to taste
1 pie shell
Meringue:
egg whites
2 tsp. sugar for each egg white
Mix all pie ingredients except cornstarch in saucepan, adding the cornstarch after mixture begins bubbling. Continue cooking until the cranberries burst.
Pour into pieshell.
Cover with meringue.
Place in 325-degree oven until meringue is lightly browned.
Chill in refrigerator until ready to serve.
Meringue:
Beat eggwhites, "dusting" sugar on whites as you beat, to keep meringue from falling.
After eating this, you've used up your calorie allowance for at least 2 days!
This is my son's favorite cake.
ReplyDeleteHUMMINGBIRD CAKE
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon (optional)
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into a 10-cup bundt pan that has been greased and floured. (Can use 3 layer pans or 9 x 13 pan. Bake at 350° for 55-60 minutes (25 to 30 minutes for 9 x 13 or layer pans). Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
This can be frosted with a basic cream cheese frosting if you like.
I don't know the recipe because it was my mother's (she passed 9 years ago), but my favorite holiday recipe was Lemon Meringue Pie. I remember mom always put lemon juice in it and zest in the meringue. I would love to get a recipe for this that was just as yummy as I remember.
ReplyDeleteI love to make my lightened version of a trifle. It uses an angel food cake. I like to use a strawberry one. Cut it up into one inch cubes. Make a lemon flavoured jello pudding, and have a couple of cups of blueberries. Start with the cake in the bottom of a glass dish. Then a layer of pudding and a layer of blueberries. Repeat the layers and then put light cool whip on the top. I like to put a little grated chocolate on the top. Yummy.
ReplyDeleteMy favourite Christmas Dessert is MALVA PUDDING. It is terribly rich and filling but oh so delicious. We have our Christmas dinner at lunchtime and if guests are staying for the whole day we finish off the evening with this dessert and coffee.
ReplyDeleteIt is special to me because my sister always made this recipe when we got together at Christmas time. She's no longer with us (she died at the age of 36 from a Brain Tumor) and this is a great way to remember her when we gather as a family.
MALVA PUDDING
1 cup castor sugar (also called extra-fine sugar or fruit sugar in North America)
2 eggs @ room temperature
1 tablespoon smooth apricot jam
1 1/4 cups flour
1 teaspoon baking soda
2 tablespoons butter
1 teaspoon vinegar
1/2 cup milk
Sauce: (Calorie counting is prohibited here - LOL)
1 cup cream
1/2 cup butter
1/2 cup sugar
1/2 cup water or orange juice or sherry or brandy
Beat eggs and sugar until light and fluffy.
Beat in apricot jam.
Sift dry ingredients 3 times.
Melt the butter and add to the vinegar and milk.
Alternatively fold the dry ingredients and milk mixture into the egg mixture.
Pour the batter into a medium/large greased, ovenproof casserole.
Bake at 180ºC (350ºF) for 45 minutes.
Melt the sauce ingredients and pour over the pudding as soon as it is taken from the over.
Pierce the pudding with a fork to aid the absorption of the sauce.
Serve hot with cream/ice cream.
ENJOY!
Florence's Pecan Fingers
ReplyDelete1 cup butter 1 Tab water
1/4 c packed brown sugar
1 teas vanilla 2 c finely chopped pecans
2 c flour 1/2 teas salt (I don't use salt) Powdered sugar for rolling.
Cream butter and brown sugar together. Blend in flour, salt, water,vanilla and pecans. shape into fingers ;-) and place on greased cookie sheet. Bake at 350° for about 15 minutes. Roll warm cookies in powdered sugar. Makes about 7 dozen.
This recipe is taken from a Christmas Cookie cookbook given to all customers of the Wisconsin Electric company in the 1960's.
Those were the good 'ole days. lol
Easy Peanut Butter Cookies
ReplyDelete1 cup Peanut Butter
1 Cup Sugar
1 egg
Mix together. Spoon onto cookie sheet and bake at 350 degrees for about 9 minutes.
So Easy and So good!
I would love to be in your give away!
What a great idea! Love the bag! Love all the recipes, too!
ReplyDeleteHere's mine:
Orange Balls
1 6 oz. can frozen orange juice
1 stick margarine
1 box powdered sugar
1 can coconut
1 can chopped nuts
1 box vanilla wafers-crushed
Mix juice, margarine, and sugar in mixer. Refrigerated 1 hour. Add nuts and wafers, roll into balls the size of a small walnut and then roll in coconut or confectioners sugar.
½ cup shortening
ReplyDelete1 1/2 cup of Sugar
2 eggs
Combine above ing.
Stir in ...
1 cup thick sour cream
1 tsp. Vanilla
Sift together and stir in:
2 3/4 cup sifted flour
1/2 teaspoonfuls of baking powder
1/2 tsp soda
.
Mix the whole together very thoroughly; Chill for 1 hr, then drop rounded tsp full about 2 " apart on ungreased baking sheets. Bake at 400 for about 8-10 min. Bake until delicately browned, until touched lightly with a finger..and almost no imprint remains.After cooling, decorate with a frosting, marg. conf. sugar and milk. I then sprinkle ...or let the grandkids sprinkle whatever sprinkles they want on top. Cinnamon hearts are a favorite, these are soft...cakelike cookies. Made by my grandma A. every Christmas and kept in the biggest tupperware she had.
We always loved them. Very moist... and I keep them in the fridge too. I can't eat them without rmembering many holidays with Grandma...and times with my own children and grandkids.
Here's an easy recipe!
ReplyDeletedigicatATsbcglobalDOTnet
Coconut Snowballs (30 servings)
1 gallon French vanilla ice cream
2 14-ounce pkgs. shredded coconut
Make ice cream balls with a 1-1/2-inch scoop, then roll each ball in the shredded coconut. Place balls in foil or paper mini-muffin wrappers on a tray. Cover with foil or plastic wrap and freeze.
In our family we simply call these "Gramma cookies" and they always remind me of Christmas at my "Gramma's" house 45-50 years ago
ReplyDelete2 Cups of seedless raisins and one cup of water...bring to a boil and then cool and reserve
1 Cup margarine (you can probably use butter) and 2 cups sugar..cream well
add 3 eggs and beat well
add 1 tsp vanilla, 1 cup chopped nuts, and cooled raisin mix and stir all together gently
sift together 4 cups flour, 1 tsp baking soada, 1 tsp baking powder,
2 tsp salt, 1 and 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice. Add the dry ingredients slowly to the wet.
drop in balls onto greased cookied sheet and bake at 350 for 10-12 min
these make soft, delicious cookies.
A tradition in our family for many years is this caramel overnight dessert.
ReplyDeleteOVERNIGHT ROLLS
1 (3oz) box regular butterscotch pudding (not instant)
1 loaf frozen bread dough; thaw
1/2 cup brown sugar
1/4 cup butter
3/4 teas. cinnamon
Grease an 8x8 pan. Divide bread dough up into 8 pieces; roll and place in pan. Sprinkle pudding mix over top. Melt butter and add brown sugar and cinnamon. Pour over dough. Set on counter overnight. In the morning, bake at 350* for 25 minutes.
I usually double the recipe. We have this every Christmas morning. Eat while warm. My kids call these sticky buns and tell me it just isn't Christmas without them. They've all started the tradition in their own homes as well.
Every Christmas Eve I prepare this and put it in the fridge to be baked Christmas morning. My teenagers go wild for it, but warning - it's VERY sweet!
ReplyDeleteOvernight Caramel French Toast
1 c Packed brown sugar
1/2 c Butter
2 tbsp. Light corn syrup
12 slices white or whole wheat bread
1/4 c Sugar
1 tsp. cinnamon, divided
6 eggs, beaten
1 1/2 c Milk
1 tsp. vanilla or maple flavoring
Lightly grease a 13x9x2" baking dish; set aside.
Bring brown sugar, butter and corn syrup to a boil. Remove from heat; pour into baking dish. Top with 6 slices bread; sprinkle with combined sugar and 1/2 teaspoon cinnamon. Top with remaining bread.
Beat eggs, milk, vanilla and remaining cinnamon; pour over bread. Cover and refrigerate overnight.
Remove dish from refrigerator; preheat oven to 350°. Bake 30 minutes.
Serves 4-6 (well, it serves 4 in our house, lol). I serve it with sausages and a fruit bowl if I'm organized enough :)
Well, better late than never!
ReplyDeleteOne thing I enjoy making every Christmas is a punch bowl cake. My kids have always enjoyed getting to help and now that they are grown, my grandchildren are having the fun.
This really looks good no matter how "well" they do and is pretty on the table.
First you bake a normal cake mix. We usually use a butter cake.
You split the layers into four round cakes. Then you put one in a punch bowl and alternate filling it up with instant pudding, canned cherry pie mix, and cool whip, ending with the cool whip.
You can use all sorts of different flavors of cake, pudding, and pie mixes to suit your taste. We have even dyed coconut green and added it to the top in a wreath shape with cherried for berries. It is lots of fun and the kids enjoy making something pretty and good, too!