1 14oz. can Eagle® sweetened condensed milk
2 (7oz. each) pkgs. flaked coconut
1 8oz. pkg. fruit flavor gelatin, any flavor
1 cup ground blanched almonds
1 tsp. almond extract
In large bowl, combine sweetened condensed milk, coconut, 1/3 cup gelatin, almonds, and extract. Chill 1 hour or until firm enough to handle.
Using about ½ tbsp mixture for each, shape into 1” balls. Sprinkle remaining gelatin onto wax paper; roll each ball in gelatin to coat. Place n wax paper-line baking sheets; chill. Store covered at room temp. or in refrigerator
Make about 5 dozen
Wednesday, October 27, 2010
Jungle Bars
2 ripe, medium bananas
8oz. dried figs
8oz. dried apricots
8oz. Dole® raisins
2 cups granola
8oz. Dole® chopped almonds, toasted
1 cup flaked coconut
Coarsely chop bananas, figs, apricots, dates, raisins and granola in food
processor. Stir in almonds. Press mixture into greased 13 x 9 glass
baking dish. Sprinkle with coconut. Cover; refrigerate 24 hours to allow
flavors to blend. Cut into squares.
Makes 24 bars
8oz. dried figs
8oz. dried apricots
8oz. Dole® raisins
2 cups granola
8oz. Dole® chopped almonds, toasted
1 cup flaked coconut
Coarsely chop bananas, figs, apricots, dates, raisins and granola in food
processor. Stir in almonds. Press mixture into greased 13 x 9 glass
baking dish. Sprinkle with coconut. Cover; refrigerate 24 hours to allow
flavors to blend. Cut into squares.
Makes 24 bars
Layered Mint Chocolate Candy
1 12oz. pkg. semisweet chocolate chips
1 14oz. can Eagle® sweetened condensed milk
2 tsp. vanilla
6oz. white confectioners’ coating
1 tbsp. peppermint extract
Few drops green or red food coloring, optional
In heavy saucepan, over low heat, melt chips with 1 cup milk. Stir in vanilla.
Spread half the mixture into wax paper-lined 8 or 9-inch square pan; chill
10 minutes or until firm. Hold remaining chocolate mixture at room temp.
In heavy saucepan, over low heat, melt coating with remaining milk. Stir in peppermint extract and food coloring, if desired. Spread on chilled
chocolate layer, chill 10 minutes longer or until firm. Spread reserved
chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto
cutting board; peel off paper and cut into squares.
Store loosely covered at room temp.
Make about 1-3/4 pounds candy
1 14oz. can Eagle® sweetened condensed milk
2 tsp. vanilla
6oz. white confectioners’ coating
1 tbsp. peppermint extract
Few drops green or red food coloring, optional
In heavy saucepan, over low heat, melt chips with 1 cup milk. Stir in vanilla.
Spread half the mixture into wax paper-lined 8 or 9-inch square pan; chill
10 minutes or until firm. Hold remaining chocolate mixture at room temp.
In heavy saucepan, over low heat, melt coating with remaining milk. Stir in peppermint extract and food coloring, if desired. Spread on chilled
chocolate layer, chill 10 minutes longer or until firm. Spread reserved
chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto
cutting board; peel off paper and cut into squares.
Store loosely covered at room temp.
Make about 1-3/4 pounds candy
Milk Chocolate Bourbon Balls
1 12oz. pkg. vanilla wafer cookies, finely crushed (about 3 cups crumbs)
5 tbsp. bourbon or brandy
1 11oz. pkg. milk chocolate chips
1 14oz. can Eagle® sweetened condensed milk
Finely chopped nuts
In medium bow, combine crumbs and bourbon. In heavy saucepan over low heat, melt chips. Remove from heat; add sweetened milk. Gradually add crumb mixture; mix well. Let stand at room temp. 30 minutes or chill.
Shape into 1” balls, roll in nuts. Store tightly covered.
Make about 5½ dozen
Tip: Flavor of these candies improves after 24 hours. They can be made ahead and store in freezer. Thaw before serving.
5 tbsp. bourbon or brandy
1 11oz. pkg. milk chocolate chips
1 14oz. can Eagle® sweetened condensed milk
Finely chopped nuts
In medium bow, combine crumbs and bourbon. In heavy saucepan over low heat, melt chips. Remove from heat; add sweetened milk. Gradually add crumb mixture; mix well. Let stand at room temp. 30 minutes or chill.
Shape into 1” balls, roll in nuts. Store tightly covered.
Make about 5½ dozen
Tip: Flavor of these candies improves after 24 hours. They can be made ahead and store in freezer. Thaw before serving.
Milk Chocolate Orange Truffles
1 11oz. pkg Nestlé® Toll House® Milk Chocolate Morsels
1 6oz. pkg Nestlé® Toll House® Semisweet Chocolate Morsels
¾ cup heavy cream
1 tsp. grated orange rind
2 tbsp. orange flavored liqueur
1½ cups toasted walnuts, finely chopped
Line three large cookies sheets with wax paper. Place both chocolate morsels in large bowl set side.
In small saucepan over low heat, bring cream and orange rind just to boil, pour over morsels. Let stand 1 minute, whisk until smooth. Whisk in liqueur. Transfer to small bowl; press plastic wrap directly on surface.
Refridgerate 35 to 45 minutes just until mixture begins to thicken. Beat
10 to 15 seconds, just until chocolate mixture has lightened in color.
DO NOT OVERBEAT or truffles will be grainy.
Shape rounded teaspoonfuls of chocolate mixture into balls; place on prepared cookie sheets. Refrigerate 10 to 15 minutes. Roll in walnuts.
Refrigerate in airtight containers.
About 6 dozen.
CHOCOLATE-COATED TRUFFLES:
Omit walnuts. Line three large cookie sheets with foil.
Prepare chocolate mixture and shape into balls as directed.
Freeze 30 to 40 minutes until firm.
Melt one 11oz. Nestlé® Toll House® Milk Chocolate morsels with 3 tbsp. shortening.
Drop frozen truffles, one at a time, into chocolate mixture. Stir quickly
and gently to coat; remove with fork, shaking of excess coating.
Return to cookie sheets. Refrigerate 10 to 15 minutes until firm.
Refrigerate in airtight containers.
1 6oz. pkg Nestlé® Toll House® Semisweet Chocolate Morsels
¾ cup heavy cream
1 tsp. grated orange rind
2 tbsp. orange flavored liqueur
1½ cups toasted walnuts, finely chopped
Line three large cookies sheets with wax paper. Place both chocolate morsels in large bowl set side.
In small saucepan over low heat, bring cream and orange rind just to boil, pour over morsels. Let stand 1 minute, whisk until smooth. Whisk in liqueur. Transfer to small bowl; press plastic wrap directly on surface.
Refridgerate 35 to 45 minutes just until mixture begins to thicken. Beat
10 to 15 seconds, just until chocolate mixture has lightened in color.
DO NOT OVERBEAT or truffles will be grainy.
Shape rounded teaspoonfuls of chocolate mixture into balls; place on prepared cookie sheets. Refrigerate 10 to 15 minutes. Roll in walnuts.
Refrigerate in airtight containers.
About 6 dozen.
CHOCOLATE-COATED TRUFFLES:
Omit walnuts. Line three large cookie sheets with foil.
Prepare chocolate mixture and shape into balls as directed.
Freeze 30 to 40 minutes until firm.
Melt one 11oz. Nestlé® Toll House® Milk Chocolate morsels with 3 tbsp. shortening.
Drop frozen truffles, one at a time, into chocolate mixture. Stir quickly
and gently to coat; remove with fork, shaking of excess coating.
Return to cookie sheets. Refrigerate 10 to 15 minutes until firm.
Refrigerate in airtight containers.
Napoleon Cremes
Crumb Mixture:
3/4 cup margarine
1/4 cup sugar
1/4 cup Hershey's® unsweetened cocoa
1 tsp. vanilla
2 cups Keebler's® graham cracker crumbs
Filling:
2 cups Domino® powdered sugar
1/2 cup margarine, softened
1 3oz pkg Jell-O® Vanilla Flavor Instant Pudding and Pie Filling Mix
3 tbsp. milk
Frosting
1 6oz. pkg Nestle® semisweet chocolate chips (1 cup)
2 Tbsp. margarine
For crumb mixture, in a large saucepan, combine 3/4 cup margarine, sugar,
cocoa, and vanilla. Cook over medium heat, stirring occasionally until
melted, 5 to 6 minutes. Remove from heat. Stir in crumbs. Press on bottom
of buttered 9" square glass pan; cool.
For filling, combine all filling ingredient in a small bowl. Beat and scrape bowl often until smooth, 1 to 2 minutes. Spread over cooled crust.
Refrigerate until firm about 30 minutes.
For frosting, melt chocolate chips with margarine in small saucepan over low heat; stirring until smooth. Spread over bars. Cover and refrigerate
until firm about 1 hour. Cut into squares. Store refrigerated.
Makes 64 candies.
3/4 cup margarine
1/4 cup sugar
1/4 cup Hershey's® unsweetened cocoa
1 tsp. vanilla
2 cups Keebler's® graham cracker crumbs
Filling:
2 cups Domino® powdered sugar
1/2 cup margarine, softened
1 3oz pkg Jell-O® Vanilla Flavor Instant Pudding and Pie Filling Mix
3 tbsp. milk
Frosting
1 6oz. pkg Nestle® semisweet chocolate chips (1 cup)
2 Tbsp. margarine
For crumb mixture, in a large saucepan, combine 3/4 cup margarine, sugar,
cocoa, and vanilla. Cook over medium heat, stirring occasionally until
melted, 5 to 6 minutes. Remove from heat. Stir in crumbs. Press on bottom
of buttered 9" square glass pan; cool.
For filling, combine all filling ingredient in a small bowl. Beat and scrape bowl often until smooth, 1 to 2 minutes. Spread over cooled crust.
Refrigerate until firm about 30 minutes.
For frosting, melt chocolate chips with margarine in small saucepan over low heat; stirring until smooth. Spread over bars. Cover and refrigerate
until firm about 1 hour. Cut into squares. Store refrigerated.
Makes 64 candies.
Peanut Butter Logs
1 12oz. pkg. peanut butter chips
1 14oz. can Eagle® sweetened condensed milk
1 cup Campfire® Miniature Marshmallows
1 cup chopped peanuts
In heavy saucepan, over low heat, melt chips with sweetened condensed milk.
Add marshmallows, stir until melted. Remove from heat; cool 20 minutes.
Divide in half; place each portion on 20” piece of wax paper. Shape each
into 12” log. Roll in nuts. Wrap tightly; chill 2 hours or until firm.
Remove paper; cut into ¼” slices.
Peanut Butter Fudge:
Stir peanuts into mixture. Spread into wax paper-lined 8 or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off
paper and cut into squares.
1 14oz. can Eagle® sweetened condensed milk
1 cup Campfire® Miniature Marshmallows
1 cup chopped peanuts
In heavy saucepan, over low heat, melt chips with sweetened condensed milk.
Add marshmallows, stir until melted. Remove from heat; cool 20 minutes.
Divide in half; place each portion on 20” piece of wax paper. Shape each
into 12” log. Roll in nuts. Wrap tightly; chill 2 hours or until firm.
Remove paper; cut into ¼” slices.
Peanut Butter Fudge:
Stir peanuts into mixture. Spread into wax paper-lined 8 or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off
paper and cut into squares.
Foolproof Dark Chocolate Fudge
3 (6oz each) pkg. Nestle® semisweet chocolate chip
1 14oz can Eagle® sweetened condensed milk
Dash salt
1/2 cup to 1 cup chopped nuts
1½ tsp. vanilla
In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares.
Store loosely covered at room temp.
Make about 2lbs.
MILK CHOCOLATE FUGE:
Omit 1 pkg semisweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above
CREAMY MILK CHOCOLATE FUDGE:
Omit 1 pkg semisweet chocolate chips. Add 1 cup milk chocolate chips and 2 cups Campfire miniature marshmallows. Proceed as above.
MEXICAN CHOCLATE FUDGE
Reduce vanilla to 1 tsp. Add 1 tbsp. instant coffee and 1 tsp.. cinnamon to sweetened condensed milk. Proceed as above.
BUTTERSCOTHCH FUGE:
Omit chocolate chips and vanilla. In heavy saucepan, melt 2 (12oz each) pkg butterscotch flavored chips with sweetened condensed milk . Remove form heat; stir in 2 tbsp. white vinegar, 1/8 tsp. salt, 1/2 tsp..maple flavoring and 1 cup chopped nuts. Proceed as above.
1 14oz can Eagle® sweetened condensed milk
Dash salt
1/2 cup to 1 cup chopped nuts
1½ tsp. vanilla
In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares.
Store loosely covered at room temp.
Make about 2lbs.
MILK CHOCOLATE FUGE:
Omit 1 pkg semisweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above
CREAMY MILK CHOCOLATE FUDGE:
Omit 1 pkg semisweet chocolate chips. Add 1 cup milk chocolate chips and 2 cups Campfire miniature marshmallows. Proceed as above.
MEXICAN CHOCLATE FUDGE
Reduce vanilla to 1 tsp. Add 1 tbsp. instant coffee and 1 tsp.. cinnamon to sweetened condensed milk. Proceed as above.
BUTTERSCOTHCH FUGE:
Omit chocolate chips and vanilla. In heavy saucepan, melt 2 (12oz each) pkg butterscotch flavored chips with sweetened condensed milk . Remove form heat; stir in 2 tbsp. white vinegar, 1/8 tsp. salt, 1/2 tsp..maple flavoring and 1 cup chopped nuts. Proceed as above.
Easy Rocky Road
2 cups Hershey® semisweet chocolate chips
1/4 cup margarine
2 tbsp shortening
3 cup Kraft® miniature marshmallows
1/2 cup chopped walnuts
Grease a 8" square glass pan. Place chocolate chips, margarine, and shortening in large microwave-safe bowl. Microwave HIGH 1 to 1½ minute or just until chocolate chips are melted and smooth when stirred. Add marshmallows and nuts. Blend well and spread evenly in prepared pan. Cover and refrigerate until firm.
Cut into 2" squares
1/4 cup margarine
2 tbsp shortening
3 cup Kraft® miniature marshmallows
1/2 cup chopped walnuts
Grease a 8" square glass pan. Place chocolate chips, margarine, and shortening in large microwave-safe bowl. Microwave HIGH 1 to 1½ minute or just until chocolate chips are melted and smooth when stirred. Add marshmallows and nuts. Blend well and spread evenly in prepared pan. Cover and refrigerate until firm.
Cut into 2" squares
Double Decker Fudge
1 cup Reese's® Peanut Butter Chips
1 cup Hershey's® Semisweet Chocolate Chips
2¼ cups sugar
1 7oz jar marshmallow creme
3/4 cup evaporated milk
1/4 cup margarine
1 tsp. vanilla
Measure peanut butter chips into one medium bowl and chocolate chips into
second medium bowl; set aside.
Butter 8" square pan; set aside. In heavy 3-qt. saucepan, combine sugar,
marshmallow crème, evaporated milk, and margarine. Cook over medium bowl,
stirring constantly until mixture boils. Continue boiling and stirring for 5 minutes. Remove from heat; stir in vanilla.
Immediately stir half of hot mixture into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining hot
mixture into chocolate chips until chips are completely melted; quickly
spread over top of peanut butter layer; cool completely. Cut into 1" squares.
5 dozen pieces
1 cup Hershey's® Semisweet Chocolate Chips
2¼ cups sugar
1 7oz jar marshmallow creme
3/4 cup evaporated milk
1/4 cup margarine
1 tsp. vanilla
Measure peanut butter chips into one medium bowl and chocolate chips into
second medium bowl; set aside.
Butter 8" square pan; set aside. In heavy 3-qt. saucepan, combine sugar,
marshmallow crème, evaporated milk, and margarine. Cook over medium bowl,
stirring constantly until mixture boils. Continue boiling and stirring for 5 minutes. Remove from heat; stir in vanilla.
Immediately stir half of hot mixture into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining hot
mixture into chocolate chips until chips are completely melted; quickly
spread over top of peanut butter layer; cool completely. Cut into 1" squares.
5 dozen pieces
Crunchy Clusters
1 12oz. pkg. semisweet chocolate chips or 3 6oz. pkg. butterscotch chips
1 14oz. can Eagle® sweetened condensed milk
1 3oz. can chow mein noodles or 2 cups pretzel sticks, broken into ½” pieces
1 cup dry roasted peanuts or whole roasted almonds
In heavy saucepan, over low hat, melt chips with milk. Remove from heat.
In large bow, combine noodles and nuts; stir in chocolate mixture. Drop by
tbspfuls. Onto wax paper-lined baking sheets; chill 2 hours or until firm.
Store loosely covered in cool dry place.
Make about 3 dozen
1 14oz. can Eagle® sweetened condensed milk
1 3oz. can chow mein noodles or 2 cups pretzel sticks, broken into ½” pieces
1 cup dry roasted peanuts or whole roasted almonds
In heavy saucepan, over low hat, melt chips with milk. Remove from heat.
In large bow, combine noodles and nuts; stir in chocolate mixture. Drop by
tbspfuls. Onto wax paper-lined baking sheets; chill 2 hours or until firm.
Store loosely covered in cool dry place.
Make about 3 dozen
Creamy Nut Dipped Candies
5 cups powdered sugar
¾ cup flaked coconut
1/3 cup margarine, softened
¼ tsp. salt
3 tbsp. milk
2 tsp. vanilla
1 cup mixed nuts
1 10oz. pkg almond bark, vanilla or chocolate candy coating
In large bowl, combine 4 cups of powdered sugar, coconut, margarine, salt, milk and vanilla. Beat, scraping bowl often, until light and fluffy, 4 to 5 minutes.
By hand, knead in remaining 1 cup powdered sugar. Dough may be soft.
Form 1 teaspoonful of dough around each nut; roll into ball.
Refrigerate until firm, 2 hours.
In 2-qt. saucepan over low heat, melt almond bar. Dip chilled balls into melted coating; place on waxed paper. Drizzle with reaming almond bark.
Store refrigerated.
5½ dozen candies
¾ cup flaked coconut
1/3 cup margarine, softened
¼ tsp. salt
3 tbsp. milk
2 tsp. vanilla
1 cup mixed nuts
1 10oz. pkg almond bark, vanilla or chocolate candy coating
In large bowl, combine 4 cups of powdered sugar, coconut, margarine, salt, milk and vanilla. Beat, scraping bowl often, until light and fluffy, 4 to 5 minutes.
By hand, knead in remaining 1 cup powdered sugar. Dough may be soft.
Form 1 teaspoonful of dough around each nut; roll into ball.
Refrigerate until firm, 2 hours.
In 2-qt. saucepan over low heat, melt almond bar. Dip chilled balls into melted coating; place on waxed paper. Drizzle with reaming almond bark.
Store refrigerated.
5½ dozen candies
Chocolate Philly Cream Cheese Fudge
4 cups sifted powdered sugar
1 8oz PPhiladelphia Brand® cream cheese, softened
4 squares Baker's® unsweetened chocolate, melted
1 tsp. vanilla
Dash of salt
1 cup Diamond® chopped walnuts or almonds
Gradually add sugar to cream cheese, mixing well after each addition. Add
remaining ingredients, mixing well. Spread into a greased 8" square pan.
Chill for several hours; cut into squares.
Makes 1-3/4 pounds
VARIATIONS:
Peppermint: Omit vanilla and nuts; add few drops of peppermint extract and 1/4 cup crushed peppermint candy. Sprinkle with additional 1/4 cup crushed peppermint candy before chilling.
Coconut: Omit nuts; add 1 cup shredded coconut. Garnish with additional coconut.
Cherry: Omit nuts; add 1/2 cup chopped maraschino cherries, drained. Garnish with whole cherries.
1 8oz PPhiladelphia Brand® cream cheese, softened
4 squares Baker's® unsweetened chocolate, melted
1 tsp. vanilla
Dash of salt
1 cup Diamond® chopped walnuts or almonds
Gradually add sugar to cream cheese, mixing well after each addition. Add
remaining ingredients, mixing well. Spread into a greased 8" square pan.
Chill for several hours; cut into squares.
Makes 1-3/4 pounds
VARIATIONS:
Peppermint: Omit vanilla and nuts; add few drops of peppermint extract and 1/4 cup crushed peppermint candy. Sprinkle with additional 1/4 cup crushed peppermint candy before chilling.
Coconut: Omit nuts; add 1 cup shredded coconut. Garnish with additional coconut.
Cherry: Omit nuts; add 1/2 cup chopped maraschino cherries, drained. Garnish with whole cherries.
Chocolate Pecan Critters
1 11oz. pkg. milk chocolate chips
1 6oz. pkg semisweet chocolate chips
¼ cup margarine
1 14oz. can Eagle® sweetened condensed milk
1/8 tsp. salt
2 cups coarsely chopped pecans
2 tsp. vanilla extract
Pecan halves
In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and salt. Remove from heat; stir in chopped nuts and vanilla. Drop by teaspoonfuls onto wax paper-lined baking sheets. Top with pecan halves. Chill. Store tightly covered.
Make about 5 dozen.
1 6oz. pkg semisweet chocolate chips
¼ cup margarine
1 14oz. can Eagle® sweetened condensed milk
1/8 tsp. salt
2 cups coarsely chopped pecans
2 tsp. vanilla extract
Pecan halves
In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and salt. Remove from heat; stir in chopped nuts and vanilla. Drop by teaspoonfuls onto wax paper-lined baking sheets. Top with pecan halves. Chill. Store tightly covered.
Make about 5 dozen.
Chocolate-Dipped Almond Horns
1 can Solo® Almond Paste
3 egg whites
½ cup sugar
½ tsp. almond extract
¼ cup plus 2 tbsp flour
½ cup sliced almonds
5 squares semisweet chocolate, melted and cooled
Break almond paste into small pieces and place in medium bowl or food
processor. Add egg whites, sugar and almond extract. Beat or process until
mixture is very smooth. Add flour and beat or process until blended.
Spoon almond mixture into pastry bag fitted with ½“(#8) plain tip. Pipe
mixture into 5 or 6” crescent shapes on greased cookie sheets, about 1½” apart. Sprinkle with sliced almonds.
Bake at 350° for 13 to 15 minutes or until edges are golden. Cool cookie
sheets on wire racks 2 minutes. Remove from cookie sheets and cool
completely on wire racks. Dip ends of cookies in melted chocolate and
place on sheet of foil. Let stand until chocolate is set.
Makes about 16 cookies
3 egg whites
½ cup sugar
½ tsp. almond extract
¼ cup plus 2 tbsp flour
½ cup sliced almonds
5 squares semisweet chocolate, melted and cooled
Break almond paste into small pieces and place in medium bowl or food
processor. Add egg whites, sugar and almond extract. Beat or process until
mixture is very smooth. Add flour and beat or process until blended.
Spoon almond mixture into pastry bag fitted with ½“(#8) plain tip. Pipe
mixture into 5 or 6” crescent shapes on greased cookie sheets, about 1½” apart. Sprinkle with sliced almonds.
Bake at 350° for 13 to 15 minutes or until edges are golden. Cool cookie
sheets on wire racks 2 minutes. Remove from cookie sheets and cool
completely on wire racks. Dip ends of cookies in melted chocolate and
place on sheet of foil. Let stand until chocolate is set.
Makes about 16 cookies
Chocolate Coated Almond Toffee
1 cup margarine
1 cup sugar
3 tbsp. water
1 tbsp water
½ cup toasted chopped almonds
6 squares Baker’s® Semisweet Chocolate
1/3 cup toasted finely chopped almonds
Cook margarine, sugar, water and corn syrup in heavy saucepan over medium heat until mixture boils, stirring constantly. Boil gently stirring frequently 10 to 12 minutes or until golden brown and very thick. (Or until ½ tsp. of mixture will form a hard brittle thread when dropped in 1 cup cold water.)
Remove from heat. Stir in ½ cup almonds. Spread evenly onto well-buttered 15 x 10 baking pan. Let stand until almost cool to the touch.
Melt chocolate in small microwavable bowl on HIGH 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted.
Spread melted chocolate over toffee; sprinkle with 1/3 cup almonds. Let stand until chocolate is firm. Break into pieces.
1 cup sugar
3 tbsp. water
1 tbsp water
½ cup toasted chopped almonds
6 squares Baker’s® Semisweet Chocolate
1/3 cup toasted finely chopped almonds
Cook margarine, sugar, water and corn syrup in heavy saucepan over medium heat until mixture boils, stirring constantly. Boil gently stirring frequently 10 to 12 minutes or until golden brown and very thick. (Or until ½ tsp. of mixture will form a hard brittle thread when dropped in 1 cup cold water.)
Remove from heat. Stir in ½ cup almonds. Spread evenly onto well-buttered 15 x 10 baking pan. Let stand until almost cool to the touch.
Melt chocolate in small microwavable bowl on HIGH 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted.
Spread melted chocolate over toffee; sprinkle with 1/3 cup almonds. Let stand until chocolate is firm. Break into pieces.
Chocolate Almond Fudge
4 cups sugar
1 3/4 (7oz jar) marshmallow creme
1 12oz can Carnation® evaporated milk
1 tbsp. margarine
2 cups Hershey’s® Semisweet Chocolate Chips
1 Hershey's® Milk Chocolate Bar broken into pieces*
1 tsp. vanilla extract
3/4 cup Diamond® slivered almonds, toasted and coarsely chopped
Line 9" square pan with foil; seat aside. In heavy 4 qt saucepan, stir
together sugar, marshmallow creme, milk and margarine. Cook over medium
heat, stirring constantly until mixture comes to full rolling boil. Boil
and stir constantly, 7 minutes. Remove from heat; immediately add chocolate chips and chocolate bar pieces, stirring until chocolate is melted and smooth. Stir in vanilla and almonds. Pour into prepared pan; Cool until firm. Cut into 1" squares.
Store in tightly covered containers
Makes about 5 dozen squares or 4 pounds of candy
*1 Hershey Milk Chocolate bar with Almond may be substituted for Milk Chocolate bar
1 3/4 (7oz jar) marshmallow creme
1 12oz can Carnation® evaporated milk
1 tbsp. margarine
2 cups Hershey’s® Semisweet Chocolate Chips
1 Hershey's® Milk Chocolate Bar broken into pieces*
1 tsp. vanilla extract
3/4 cup Diamond® slivered almonds, toasted and coarsely chopped
Line 9" square pan with foil; seat aside. In heavy 4 qt saucepan, stir
together sugar, marshmallow creme, milk and margarine. Cook over medium
heat, stirring constantly until mixture comes to full rolling boil. Boil
and stir constantly, 7 minutes. Remove from heat; immediately add chocolate chips and chocolate bar pieces, stirring until chocolate is melted and smooth. Stir in vanilla and almonds. Pour into prepared pan; Cool until firm. Cut into 1" squares.
Store in tightly covered containers
Makes about 5 dozen squares or 4 pounds of candy
*1 Hershey Milk Chocolate bar with Almond may be substituted for Milk Chocolate bar
Caramel Peanut Balls
3 cup finely chopped dry roasted peanuts
1 14oz. can Eagle® sweetened condensed milk
1 tsp vanilla
½ lb. chocolate confectioners’ coating
In heavy saucepan, combine nuts, sweetened milk and vanilla. Over medium heat, cook and stir 8 to 10 minutes or until mixture forms ball around spoon and pulls away from side of pan. Cool 10 minutes. Chill, if desired. Shape into 1” balls.
In small heavy saucepan over low heat, melt confectioners coating. With wooden pick, dip each ball into melted coating, covering half of ball. Place on wax paper-lined baking sheets until firm. Store covered at room temp. or in refrigerator.
Make about 4½ dozen
1 14oz. can Eagle® sweetened condensed milk
1 tsp vanilla
½ lb. chocolate confectioners’ coating
In heavy saucepan, combine nuts, sweetened milk and vanilla. Over medium heat, cook and stir 8 to 10 minutes or until mixture forms ball around spoon and pulls away from side of pan. Cool 10 minutes. Chill, if desired. Shape into 1” balls.
In small heavy saucepan over low heat, melt confectioners coating. With wooden pick, dip each ball into melted coating, covering half of ball. Place on wax paper-lined baking sheets until firm. Store covered at room temp. or in refrigerator.
Make about 4½ dozen
Cappuccino Bon Bons
1 pkg. Duncan Hines® Family Size Fudge Brownie Mix
2 eggs
1/3 cup water
1/3 cup oil
1½ tbsp. Folgers® coffee crystals
1 tsp. cinnamon
Whipped topping and cinnamon for garnish
Place 40 (2-inch) foil lingers on baking sheets.
Combine brownie mix, eggs, water, oil, coffee and 1 tsp. cinnamon in large bowl. Stir with spoon until well blend, about 50 strokes. Fill each liner
with 1 measuring tablespoonful batter. Bake at 350° for 12 to 15 minutes
or until toothpick inserted in center comes out clean. Cool completely.
Garnish with whipped topping and a dash of cinnamon. Refrigerate until ready to serve.
40 Bon Bons
2 eggs
1/3 cup water
1/3 cup oil
1½ tbsp. Folgers® coffee crystals
1 tsp. cinnamon
Whipped topping and cinnamon for garnish
Place 40 (2-inch) foil lingers on baking sheets.
Combine brownie mix, eggs, water, oil, coffee and 1 tsp. cinnamon in large bowl. Stir with spoon until well blend, about 50 strokes. Fill each liner
with 1 measuring tablespoonful batter. Bake at 350° for 12 to 15 minutes
or until toothpick inserted in center comes out clean. Cool completely.
Garnish with whipped topping and a dash of cinnamon. Refrigerate until ready to serve.
40 Bon Bons
Butter Almond Crunch
1½ cups Hershey’s® Semisweet Chocolate Chips, divided
1-3/4 cups sugar
3 tbsp. corn syrup
3 tbsp. water
Line 13 x 9” pan with foil; butter foil. Spr8inkle 1 cup chocolate chips into pan; set aside.
In shallow baking pan, spread almonds. Bake at 350° 7 minutes or until golden brown; set aside.
In heavy 3-qt. saucepan, melt margarine; blend in sugar, scorn syrup and water. Over medium hat; cook stirring constantly to 300° on candy thermo or until syrup, when dropped into very cold water, separates into threads
which are hard and brittle.
Remove from heat; stirring 1½ cups toasted almonds. Immediately pour mixture evenly over chocolate chips in prepared pan; do not disturb chips.
Sprinkle with remaining ¼ cup toasted almonds and remaining ½ cup chocolate chips; cool slightly.
With sharp knife, score into 2” squares, wiping knife blade after drawing
through candy. Cool completely; remove from pan. Remove foil; break into
pieces. Store in tightly covered container in cool dry place.
1-3/4 cups sugar
3 tbsp. corn syrup
3 tbsp. water
Line 13 x 9” pan with foil; butter foil. Spr8inkle 1 cup chocolate chips into pan; set aside.
In shallow baking pan, spread almonds. Bake at 350° 7 minutes or until golden brown; set aside.
In heavy 3-qt. saucepan, melt margarine; blend in sugar, scorn syrup and water. Over medium hat; cook stirring constantly to 300° on candy thermo or until syrup, when dropped into very cold water, separates into threads
which are hard and brittle.
Remove from heat; stirring 1½ cups toasted almonds. Immediately pour mixture evenly over chocolate chips in prepared pan; do not disturb chips.
Sprinkle with remaining ¼ cup toasted almonds and remaining ½ cup chocolate chips; cool slightly.
With sharp knife, score into 2” squares, wiping knife blade after drawing
through candy. Cool completely; remove from pan. Remove foil; break into
pieces. Store in tightly covered container in cool dry place.
Buckeyes
2 (3oz. each) cream cheese, softened
1 14oz. can Eagle® sweetened condensed milk
2 (12oz each) pkgs. peanut butter flavored chips
1 cup finely chopped peanuts
½ lb. chocolate confectioners’ coating (this can be found in candy specialty stores)
In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. In heavy saucepan, over low heat, melt peanut butter chips; stir in to cheese mixture. Add nuts. Chill 2 to 3 hours; shape into 1” balls.
In small heavy saucepan, over low heat, melt confections’ coating. With wooden pick, dip each peanut ball into melted coating, not covering completely.
Place on wax paper-lined baking sheets until firm. Store covered at room temp. or in refrigerator.
Make about 7 dozen
1 14oz. can Eagle® sweetened condensed milk
2 (12oz each) pkgs. peanut butter flavored chips
1 cup finely chopped peanuts
½ lb. chocolate confectioners’ coating (this can be found in candy specialty stores)
In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. In heavy saucepan, over low heat, melt peanut butter chips; stir in to cheese mixture. Add nuts. Chill 2 to 3 hours; shape into 1” balls.
In small heavy saucepan, over low heat, melt confections’ coating. With wooden pick, dip each peanut ball into melted coating, not covering completely.
Place on wax paper-lined baking sheets until firm. Store covered at room temp. or in refrigerator.
Make about 7 dozen
Bonbon Cups
1 8oz. pkg. Baker’s® Semisweet Chocolate
1 cup confectioners’ sugar
1 tbsp. milk
1 tbsp. corn syrup
½ cup chopped mixed candied fruits
1 tsp. rum extract
2 tbsp. margarine
Melt 4 squares of chocolate in saucepan over very low heat, stirring constantly until smooth. Remove from heat. Add sugar, milk and corn syrup. Stir in fruits and extract. Spoon into 3 dozen paper or aluminum foil bonbon cups; chill.
Melt remaining 4 squares chocolate with margarine in saucepan over very low heat, stirring constantly until smooth. Cool slightly; spoon onto fruit filling in cups, mounding the chocolate. Chill until firm. Store in
refrigerator.
Makes 3 dozen.
1 cup confectioners’ sugar
1 tbsp. milk
1 tbsp. corn syrup
½ cup chopped mixed candied fruits
1 tsp. rum extract
2 tbsp. margarine
Melt 4 squares of chocolate in saucepan over very low heat, stirring constantly until smooth. Remove from heat. Add sugar, milk and corn syrup. Stir in fruits and extract. Spoon into 3 dozen paper or aluminum foil bonbon cups; chill.
Melt remaining 4 squares chocolate with margarine in saucepan over very low heat, stirring constantly until smooth. Cool slightly; spoon onto fruit filling in cups, mounding the chocolate. Chill until firm. Store in
refrigerator.
Makes 3 dozen.
Rich Chocolate Fudge
4 cups Domino® sugar
1/2 cup margarine
1 12oz can Carnation evaporated milk
2 cups Nestle® semisweet real chocolate chips
3 (4oz each) Nestle® bar sweet baking chocolate
1 7oz jar marshmallow crème
2 tsp vanilla
In 4qt saucepan, combine sugar, margarine and milk. Cook over medium high
heat, stir occasionally until mixture comes to full boil, 10 to 14 minutes.
Reduce heat to medium boil, stirring constantly until candy thermometer
reaches 228° or small amount of mixture dropped into ice water form a 2" soft thread, 6 to 7 minutes. Remove form heat. Gradually, stir in chocolate chips and chocolate until melted. Stir in marshmallow crème and vanilla until blended.
Variations:
Macadamia Nut = Stir in 1 cup coarsely chopped macadamia nuts. Spread into greased 13 x 9 glass pan. Sprinkle with 1/4 cup more coarsely chopped macadamia nuts.
Rocky Road = Stir in 1 cup coarsely chopped walnuts, toasted and then stir in 30 regular marshmallows, cut into quarters, leaving marbled effect. Spread into greased 13 x 9 glass pan. Sprinkle with 1/4 cup more coarsely chopped walnuts toasted.
Apricot = Stir in 1¼ cups coarsely chopped dried apricots. Spread into greased 13 x 9 glass pan.
Cool completely at room temperature. Cut into 1" squares. Store, covered in a cool place.
Make about t 9 to 10 dozen pieces.
1/2 cup margarine
1 12oz can Carnation evaporated milk
2 cups Nestle® semisweet real chocolate chips
3 (4oz each) Nestle® bar sweet baking chocolate
1 7oz jar marshmallow crème
2 tsp vanilla
In 4qt saucepan, combine sugar, margarine and milk. Cook over medium high
heat, stir occasionally until mixture comes to full boil, 10 to 14 minutes.
Reduce heat to medium boil, stirring constantly until candy thermometer
reaches 228° or small amount of mixture dropped into ice water form a 2" soft thread, 6 to 7 minutes. Remove form heat. Gradually, stir in chocolate chips and chocolate until melted. Stir in marshmallow crème and vanilla until blended.
Variations:
Macadamia Nut = Stir in 1 cup coarsely chopped macadamia nuts. Spread into greased 13 x 9 glass pan. Sprinkle with 1/4 cup more coarsely chopped macadamia nuts.
Rocky Road = Stir in 1 cup coarsely chopped walnuts, toasted and then stir in 30 regular marshmallows, cut into quarters, leaving marbled effect. Spread into greased 13 x 9 glass pan. Sprinkle with 1/4 cup more coarsely chopped walnuts toasted.
Apricot = Stir in 1¼ cups coarsely chopped dried apricots. Spread into greased 13 x 9 glass pan.
Cool completely at room temperature. Cut into 1" squares. Store, covered in a cool place.
Make about t 9 to 10 dozen pieces.
Rich Chocolate Pumpkin Truffles
2½ cups crushed vanilla wafers
1 cup toasted ground almonds
¾ cup powdered sugar
2 tsp. cinnamon
1 cup chocolate pieces, melted
½ Libby’s® Solid Pack Pumpkin
½ cup coffee liqueur or apple juice
In medium bowl, combine vanilla wafer crumbs, almonds, ½ cup of powdered sugar and cinnamon. Blend in melted chocolate pieces and coffee liqueur. Form into 1” balls. Refrigerate. Dust with reaming powdered sugar just before servings
4 dozen candies
1 cup toasted ground almonds
¾ cup powdered sugar
2 tsp. cinnamon
1 cup chocolate pieces, melted
½ Libby’s® Solid Pack Pumpkin
½ cup coffee liqueur or apple juice
In medium bowl, combine vanilla wafer crumbs, almonds, ½ cup of powdered sugar and cinnamon. Blend in melted chocolate pieces and coffee liqueur. Form into 1” balls. Refrigerate. Dust with reaming powdered sugar just before servings
4 dozen candies
Rich Cocoa Fudge
3 cups sugar
2/3 cup Hershey's® Cocoa or Premium European Style Cocoa (Dutch)
1/8 tsp. salt
1½ cups milk
1/4 cup margarine
1 tsp. vanilla
Line 9" square pan with foil; butter well. Set aside.
In heavy 4 qt saucepan, stir together sugar, cocoa and salt; stir in milk.
Cook over medium heat, stirring constantly until mixture comes to full
rolling boil. Boil, without stirring, reaches to 234° or until syrup,
when dropped into very cold water, forms a soft ball that flattens, when
removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.). Remove from heat. Add margarine and vanilla. Do not stir.
Cool at room temp to 110° (lukewarm). Beat with wooden spoon until fudge
thickens and loses some of its glass. Quickly spread into prepared pan; cool.
Cut into squares.
About 36 pieces or 1-3/4 pounds
VARAIONS:
Nutty Rich Cocoa Fudge:
Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and quickly spred into preapred pan.
Marshmallow Nut Cocoa Fudge:
Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with margarine and vanilla. Do not stir. Cool to 110° (lukewarm). Beat for 10 minutess; stir in 1 cup chopped nuts and pour into prepared pan. (Fudge does not set until poured into pan).
2/3 cup Hershey's® Cocoa or Premium European Style Cocoa (Dutch)
1/8 tsp. salt
1½ cups milk
1/4 cup margarine
1 tsp. vanilla
Line 9" square pan with foil; butter well. Set aside.
In heavy 4 qt saucepan, stir together sugar, cocoa and salt; stir in milk.
Cook over medium heat, stirring constantly until mixture comes to full
rolling boil. Boil, without stirring, reaches to 234° or until syrup,
when dropped into very cold water, forms a soft ball that flattens, when
removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.). Remove from heat. Add margarine and vanilla. Do not stir.
Cool at room temp to 110° (lukewarm). Beat with wooden spoon until fudge
thickens and loses some of its glass. Quickly spread into prepared pan; cool.
Cut into squares.
About 36 pieces or 1-3/4 pounds
VARAIONS:
Nutty Rich Cocoa Fudge:
Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and quickly spred into preapred pan.
Marshmallow Nut Cocoa Fudge:
Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with margarine and vanilla. Do not stir. Cool to 110° (lukewarm). Beat for 10 minutess; stir in 1 cup chopped nuts and pour into prepared pan. (Fudge does not set until poured into pan).
Monday, October 18, 2010
Miniature Almond Pastries
1/4 cup powdered sugar
1/4 cup margarine
1 tube (3oz) almond paste
2 egg yolks
2 tsp grated lemon peel
1/2 tsp almond extract
1/4 cup sugar
1 17oz pkg frozen pre-rolled sheet puff pastry, thawed (2 sheets)
In small bowl, combine powdered sugar, margarine, almond paste, egg yolks,
lemon peel and almond extract. Beat, scraping bowl often, until well mixed
1 to 2 minutes; set aside.
Sprinkle about 1 tablespoonful of sugar on surface of pastry cloth. Unfold
1 sheet puff pastry on sugared surface; sprinkle with about 1 tablespoonful of sugar.
Roll out puff pastry sheet into 12" square. Cut square into 2 (12x6 inch)
rectangles. Spread 1/4 of (about 3 tbsp) almond paste mixture on each
rectangle. Working with 1 (12 x 6) rectangle at a time, fold 1/2 “of both
12 inch sides in toward center of pastry. Continue folding both 12" sides,
1/2 " at a time, until 12 inch sides meet in center, Fold one
12" side on top of other 12" side; firmly press layers together. Repeat
with remaining rectangle. Repeat with remaining ingredients. Wrap each
pastry roll in plastic wrap; refrigerate at least 2 hours.
Heat oven to 400°. Cut pastry rolls into 1/2 " slices. Place slices 2" apart
on greased cookie sheets. Bake for 7 to 11 minutes or until lightly
browned. Remove from pan immediately.
Makes 7 to 8 pastries
1/4 cup margarine
1 tube (3oz) almond paste
2 egg yolks
2 tsp grated lemon peel
1/2 tsp almond extract
1/4 cup sugar
1 17oz pkg frozen pre-rolled sheet puff pastry, thawed (2 sheets)
In small bowl, combine powdered sugar, margarine, almond paste, egg yolks,
lemon peel and almond extract. Beat, scraping bowl often, until well mixed
1 to 2 minutes; set aside.
Sprinkle about 1 tablespoonful of sugar on surface of pastry cloth. Unfold
1 sheet puff pastry on sugared surface; sprinkle with about 1 tablespoonful of sugar.
Roll out puff pastry sheet into 12" square. Cut square into 2 (12x6 inch)
rectangles. Spread 1/4 of (about 3 tbsp) almond paste mixture on each
rectangle. Working with 1 (12 x 6) rectangle at a time, fold 1/2 “of both
12 inch sides in toward center of pastry. Continue folding both 12" sides,
1/2 " at a time, until 12 inch sides meet in center, Fold one
12" side on top of other 12" side; firmly press layers together. Repeat
with remaining rectangle. Repeat with remaining ingredients. Wrap each
pastry roll in plastic wrap; refrigerate at least 2 hours.
Heat oven to 400°. Cut pastry rolls into 1/2 " slices. Place slices 2" apart
on greased cookie sheets. Bake for 7 to 11 minutes or until lightly
browned. Remove from pan immediately.
Makes 7 to 8 pastries
Miniature Fruit Cheese Tarts
24 prepared tart-sized crusts
1 8oz pkg Philadelphia Brand® cream cheese, softened
1 14oz can Eagle® sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
Assorted fruit:
Strawberries, blueberries, bananas, raspberries, orange segments, cherries, kiwifruit, grapes, pineapple, etc.
1/4 cup Bama® apple jelly, melted
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened milk until smooth. Stir in lemon juice and vanilla. Spoon equal portions
into crusts. Top with fruit; brush with jelly.
Chill 2 hours or until set. Refrigerate leftovers.
1 8oz pkg Philadelphia Brand® cream cheese, softened
1 14oz can Eagle® sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
Assorted fruit:
Strawberries, blueberries, bananas, raspberries, orange segments, cherries, kiwifruit, grapes, pineapple, etc.
1/4 cup Bama® apple jelly, melted
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened milk until smooth. Stir in lemon juice and vanilla. Spoon equal portions
into crusts. Top with fruit; brush with jelly.
Chill 2 hours or until set. Refrigerate leftovers.
Fruit and Cream Cookie Tart
Crust:
1 pkg Duncan Hines® Golden Sugar Cookie Mix
Filling:
1 8oz pkg Philadelphia Brand® cream cheese, softened
1/3 cup sugar
1/2 tsp. vanilla
Toping:
Peach slices
Bananas slices
Fresh blueberries
Grape halves
Kiwifruit slices
Fresh strawberry slices
1/2 cup Smucker’s® apricot preserves, heated and strained
For crust, prepare cookie mix following directions on package for original recipe. Spread evenly on ungreased 12" pizza pan. Bake at 350° for 14 to 16 minutes or until edges are lightly brown. Cool completely.
For filling: combine cream cheese, sugar and vanilla in small bowl. Beat until smooth. Spread on cooled crust. Refrigerate until chilled.
For topping: dry fruits thoroughly on paper towels. Arrange fruit in circles on chilled crust. Work from outside edges toward center. Brush fruit with warmed preserves to glaze. Refrigerate until read to serve
12 servings
TIP: To keep bananas and peaches from browning, dip slices in lemon juice.
1 pkg Duncan Hines® Golden Sugar Cookie Mix
Filling:
1 8oz pkg Philadelphia Brand® cream cheese, softened
1/3 cup sugar
1/2 tsp. vanilla
Toping:
Peach slices
Bananas slices
Fresh blueberries
Grape halves
Kiwifruit slices
Fresh strawberry slices
1/2 cup Smucker’s® apricot preserves, heated and strained
For crust, prepare cookie mix following directions on package for original recipe. Spread evenly on ungreased 12" pizza pan. Bake at 350° for 14 to 16 minutes or until edges are lightly brown. Cool completely.
For filling: combine cream cheese, sugar and vanilla in small bowl. Beat until smooth. Spread on cooled crust. Refrigerate until chilled.
For topping: dry fruits thoroughly on paper towels. Arrange fruit in circles on chilled crust. Work from outside edges toward center. Brush fruit with warmed preserves to glaze. Refrigerate until read to serve
12 servings
TIP: To keep bananas and peaches from browning, dip slices in lemon juice.
Cinnamon Fruit Tart with Sour Cream Topping
1 envelope Knox® Unflavored Gelatin
1/4 cup cold water
1 cup Borden® creamed cottage cheese
3/4 cup Dole® 100% Pineapple Juice 1/2 cup sour cream
1/2 cup milk
1/4 cup sugar
1 tsp lemon juice
1 recipe Cinnamon Graham Cracker Crust
1/2 cup EACH: fresh sliced strawberries peeled and sliced kiwi fruit, blueberries and raspberries
2 tsp orange or apricot marmalade, melted
In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes.
In blender, process cottage cheese, pineapple juice, sour cream, milk, sugar and lemon juice until blended. While processing, through feed cap, gradually add gelatin mixture and process until blended.
Pour into ; chill until firm about 3 hours.
To serve, garnish with fruit, and then brush with marmalade.
Make 12 servings
1/4 cup cold water
1 cup Borden® creamed cottage cheese
3/4 cup Dole® 100% Pineapple Juice 1/2 cup sour cream
1/2 cup milk
1/4 cup sugar
1 tsp lemon juice
1 recipe Cinnamon Graham Cracker Crust
1/2 cup EACH: fresh sliced strawberries peeled and sliced kiwi fruit, blueberries and raspberries
2 tsp orange or apricot marmalade, melted
In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes.
In blender, process cottage cheese, pineapple juice, sour cream, milk, sugar and lemon juice until blended. While processing, through feed cap, gradually add gelatin mixture and process until blended.
Pour into ; chill until firm about 3 hours.
To serve, garnish with fruit, and then brush with marmalade.
Make 12 servings
Chocolate Truffle Tart
Crust:
2/3 cup flour
1/2 cup sugar
1/2 cup ground walnuts
6 tbsp margarine, softened
1/3 cup Hershey’s® Cocoa
Filling:
1 cup heavy cream
1/4 cup sugar
8oz. Nestlè® Semisweet Chocolate Baking Bars, broken up
2 tbsp seedless raspberry jam
In small bowl, beat flour, 1/2 cup sugar, walnuts, margarine and cocoa until soft dough forms. Press dough into 9" fluted tart pan with removable bottom. Bake at 350° for 12 to 14 minutes until puffed; cool completely.
Filling: In medium saucepan, bring cream and 1/4 cup sugar just to boiling,
stirring occasionally. Remove form heat; stir in chocolate bars and jam;
cool 5 minutes. Whisk until chocolate is melted and mixture is smooth.
Transfer to small bowl. Cover and refrigerate for 45 to 60 minutes until
mixture is cool and slightly thickened.
Beat the filling just until color lightens slightly. Pour into Crust.
Refrigerate.
Garnish with whipped cream and fresh raspberries.
2/3 cup flour
1/2 cup sugar
1/2 cup ground walnuts
6 tbsp margarine, softened
1/3 cup Hershey’s® Cocoa
Filling:
1 cup heavy cream
1/4 cup sugar
8oz. Nestlè® Semisweet Chocolate Baking Bars, broken up
2 tbsp seedless raspberry jam
In small bowl, beat flour, 1/2 cup sugar, walnuts, margarine and cocoa until soft dough forms. Press dough into 9" fluted tart pan with removable bottom. Bake at 350° for 12 to 14 minutes until puffed; cool completely.
Filling: In medium saucepan, bring cream and 1/4 cup sugar just to boiling,
stirring occasionally. Remove form heat; stir in chocolate bars and jam;
cool 5 minutes. Whisk until chocolate is melted and mixture is smooth.
Transfer to small bowl. Cover and refrigerate for 45 to 60 minutes until
mixture is cool and slightly thickened.
Beat the filling just until color lightens slightly. Pour into Crust.
Refrigerate.
Garnish with whipped cream and fresh raspberries.
Chocolate Filled Cream Puffs
Chocolate Cream Filling
1¼ cups sugar
1/3 cup Hershey's® Cocoa
1/3 cup cornstarch
1/4 tsp. salt
3 cups milk
3 egg yolks, beaten
2 tbsp. margarine
1½ tsp. vanilla
Puffs:
1 cup water
1/2 cup margarine
1/4 tsp. salt
1 cup flour
4 eggs
Powdered sugar for dusting
In medium saucepan, stir together sugar, cocoa, cornstarch and 1/4 tsp. salt; stir in milk. Cook over medium heat, stirring constantly until mixture boils. Boil and stir 1 minute; remove from heat. Gradually stir small amount of chocolate mixture into egg yolks; blend well. Return egg mixture to chocolate mixture in pan; stir and heat just until boiling.
Remove from heat; blend in margarine and vanilla. Pour into bowl; press
plastic wrap directly onto surface. Refrigerate 1 to 2 hours or until cold.
Meanwhile, in medium saucepan, heat water, margarine and salt to rolling boil. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and form a ball. Remove from heat; add eggs, one at a time, beating well after each addition until smooth and velvety.
Drop batter by spoonfuls onto 12 balls onto ungreased cookie sheet. Bake at 400° for 35 to 40 minutes or until puffed and golden brown. While puffs are warm, horizontally slice off small portion of top; reserve tops.
Remove any soft piece of dough from insides of puff; cool on rack.
Fill puffs with Chocolate Cream filling. Replace with tops; dust with powdered sugar.
Refrigerate until serving time.
About 12 servings
1¼ cups sugar
1/3 cup Hershey's® Cocoa
1/3 cup cornstarch
1/4 tsp. salt
3 cups milk
3 egg yolks, beaten
2 tbsp. margarine
1½ tsp. vanilla
Puffs:
1 cup water
1/2 cup margarine
1/4 tsp. salt
1 cup flour
4 eggs
Powdered sugar for dusting
In medium saucepan, stir together sugar, cocoa, cornstarch and 1/4 tsp. salt; stir in milk. Cook over medium heat, stirring constantly until mixture boils. Boil and stir 1 minute; remove from heat. Gradually stir small amount of chocolate mixture into egg yolks; blend well. Return egg mixture to chocolate mixture in pan; stir and heat just until boiling.
Remove from heat; blend in margarine and vanilla. Pour into bowl; press
plastic wrap directly onto surface. Refrigerate 1 to 2 hours or until cold.
Meanwhile, in medium saucepan, heat water, margarine and salt to rolling boil. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and form a ball. Remove from heat; add eggs, one at a time, beating well after each addition until smooth and velvety.
Drop batter by spoonfuls onto 12 balls onto ungreased cookie sheet. Bake at 400° for 35 to 40 minutes or until puffed and golden brown. While puffs are warm, horizontally slice off small portion of top; reserve tops.
Remove any soft piece of dough from insides of puff; cool on rack.
Fill puffs with Chocolate Cream filling. Replace with tops; dust with powdered sugar.
Refrigerate until serving time.
About 12 servings
Chocolate Almond Tarts
Chocolate Tart Shells:
1½ cups Nilla4 Vanilla Wafer crumbs
1/3 cup powdered sugar
1/4 cup Hershey's® Cocoa
6 tbsp. margarine
Filling:
3/4 cup sugar
1/4 cup Hershey's® cocoa
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
2 egg yolks, slight beaten
2 tbsp. margarine
1/4 tsp. almond extract
To make Tart Shells: preheat oven to 350°. In bowl, stir crumbs, powdered
sugar and cocoa. Cut in margarine until completely blended. Divide among
six 4 oz tart pans with removable bottom. Press mixture firmly onto
bottoms and up sides of pans. Bake for 5 minutes. Cool and set aside.
In saucepan, stir together sugar, cocoa, cornstarch and salt. Blend in milk and egg yolks. Cook over medium heat, stirring constantly until mixture boils and stir 1 minute. Remove from heat; blend in margarine. Add almond extract. Pour into Tart Shells; press plastic wrap directly onto
surface. Refrigerate.
Garnish with sliced almonds.
6 servings
1½ cups Nilla4 Vanilla Wafer crumbs
1/3 cup powdered sugar
1/4 cup Hershey's® Cocoa
6 tbsp. margarine
Filling:
3/4 cup sugar
1/4 cup Hershey's® cocoa
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
2 egg yolks, slight beaten
2 tbsp. margarine
1/4 tsp. almond extract
To make Tart Shells: preheat oven to 350°. In bowl, stir crumbs, powdered
sugar and cocoa. Cut in margarine until completely blended. Divide among
six 4 oz tart pans with removable bottom. Press mixture firmly onto
bottoms and up sides of pans. Bake for 5 minutes. Cool and set aside.
In saucepan, stir together sugar, cocoa, cornstarch and salt. Blend in milk and egg yolks. Cook over medium heat, stirring constantly until mixture boils and stir 1 minute. Remove from heat; blend in margarine. Add almond extract. Pour into Tart Shells; press plastic wrap directly onto
surface. Refrigerate.
Garnish with sliced almonds.
6 servings
Almond Heart Napoleons
1 17oz pkg frozen puff pastry sheets
1¼ cups Dean’s® half and half or milk
2 tbsp. almond liqueur or 1/2 tsp. almond extract
1 pkg Jell-O® Instant Pudding Pie and Filling Mix, French Vanilla or Vanilla Flavor
1/2 cups confectioners’ sugar
2 tsp. (about) hot water
1 square Bakers® semisweet chocolate, melted
Thaw puff pastry as directed on package. Preheat oven to 350°.
Unfold pastry using 2" heart shaped cookie cutter, cut each sheet into 12 hearts.
Bake on ungreased baking sheet for 20 minutes or until golden. Remove
from baking sheets; cool on racks. When pastry is is completely cooled;
split each heart horizontally in half.
Pour half and half and liqueur or extract into small bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Chill 10 minutes.
Spread about 1 tablespoonful of pudding mixture onto bottom half of each pastry; top with remaining pastry half.
Stir confectioners’ sugar and hot water in small bowl to make thin glaze. Spread over hearts. If glaze become too thick, add more hot water until glaze is of desired consistency) before glaze dries, drizzle chocolate on top to form thin lines. Draw wooden toothpick through chocolate to make design.
Chill until read to serve.
2 dozen pastries
1¼ cups Dean’s® half and half or milk
2 tbsp. almond liqueur or 1/2 tsp. almond extract
1 pkg Jell-O® Instant Pudding Pie and Filling Mix, French Vanilla or Vanilla Flavor
1/2 cups confectioners’ sugar
2 tsp. (about) hot water
1 square Bakers® semisweet chocolate, melted
Thaw puff pastry as directed on package. Preheat oven to 350°.
Unfold pastry using 2" heart shaped cookie cutter, cut each sheet into 12 hearts.
Bake on ungreased baking sheet for 20 minutes or until golden. Remove
from baking sheets; cool on racks. When pastry is is completely cooled;
split each heart horizontally in half.
Pour half and half and liqueur or extract into small bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Chill 10 minutes.
Spread about 1 tablespoonful of pudding mixture onto bottom half of each pastry; top with remaining pastry half.
Stir confectioners’ sugar and hot water in small bowl to make thin glaze. Spread over hearts. If glaze become too thick, add more hot water until glaze is of desired consistency) before glaze dries, drizzle chocolate on top to form thin lines. Draw wooden toothpick through chocolate to make design.
Chill until read to serve.
2 dozen pastries
Napoleons
1 17oz pkg Pillsbury® frozen puff pastry sheets
CHOCOLATE FILLING:
1 envelope Knox® Unflavored Gelatin
2 Tbsp. cold water
1/4 cup boiling water
1 cup sugar
1/2 cup Hershey's® Cocoa
2 cups chilled Deans® whipping cream
2 tsp. vanilla extract
Thaw pastry sheet according to package directions. Gently unfold sheets on lightly floured surface, roll each sheet to a 15 x 12 rectangle; trim to
even edges. Place on large ungreased sheets; prick each sheet thoroughly
with fork. Bake at 350° for 18 to 20 minutes or until puffed and golden
brown. (If pastry puffs during baking remove from oven and prick with fork until pastry deflates; finish baking.) Cool completely on baking sheet.
In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water and stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
In large bowl stir together sugar and cocoa. Add whipping cream and vanilla; beating and scraping bottom of bowl occasionally, until stiff. Pour in gelatin mixture; beat until well blended. Refrigerate to of spreading consistency, if necessary.
Cut each pastry rectangle lengthwise into 3 equal pieces. Spread 1/4 of the Chocolate Filling on top of each of 4 pieces of pastry; stack to form 2 filled pastries. Top each with remaining piece of pastry. Prepare Vanilla Frosting and spread on top of each filled pastry.
Prepare Chocolate Glaze; drizzle over Frosting in decorative design.
Refrigerate at least 1 hour or until filling is set. Carefully cut each
pstry into 6 pieces. Cover and refrigerate leftovers.
12 servings
VANILLA FROSTING: In small bowl, combine 1½ cups powdered sugar, 1 tsp. Karo® corn syrup, 1/4 tsp. vanilla and 1 to 2 tbsp. hot water. Beat to of spreading consistency. Add additional water, 1/2 teaspoonful at a time if necessary.
CHOCOLATE GLAZE: In small saucepan, melt 1/4 cup margarine. Remove from heat; stir in 3/4 to 1 cup Hershey’s® cocoa until smooth. Cool slightly.
CHOCOLATE FILLING:
1 envelope Knox® Unflavored Gelatin
2 Tbsp. cold water
1/4 cup boiling water
1 cup sugar
1/2 cup Hershey's® Cocoa
2 cups chilled Deans® whipping cream
2 tsp. vanilla extract
Thaw pastry sheet according to package directions. Gently unfold sheets on lightly floured surface, roll each sheet to a 15 x 12 rectangle; trim to
even edges. Place on large ungreased sheets; prick each sheet thoroughly
with fork. Bake at 350° for 18 to 20 minutes or until puffed and golden
brown. (If pastry puffs during baking remove from oven and prick with fork until pastry deflates; finish baking.) Cool completely on baking sheet.
In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water and stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
In large bowl stir together sugar and cocoa. Add whipping cream and vanilla; beating and scraping bottom of bowl occasionally, until stiff. Pour in gelatin mixture; beat until well blended. Refrigerate to of spreading consistency, if necessary.
Cut each pastry rectangle lengthwise into 3 equal pieces. Spread 1/4 of the Chocolate Filling on top of each of 4 pieces of pastry; stack to form 2 filled pastries. Top each with remaining piece of pastry. Prepare Vanilla Frosting and spread on top of each filled pastry.
Prepare Chocolate Glaze; drizzle over Frosting in decorative design.
Refrigerate at least 1 hour or until filling is set. Carefully cut each
pstry into 6 pieces. Cover and refrigerate leftovers.
12 servings
VANILLA FROSTING: In small bowl, combine 1½ cups powdered sugar, 1 tsp. Karo® corn syrup, 1/4 tsp. vanilla and 1 to 2 tbsp. hot water. Beat to of spreading consistency. Add additional water, 1/2 teaspoonful at a time if necessary.
CHOCOLATE GLAZE: In small saucepan, melt 1/4 cup margarine. Remove from heat; stir in 3/4 to 1 cup Hershey’s® cocoa until smooth. Cool slightly.
Raspberry Crumble Tart
2 cups flour
3/4 cups sugar
3/4 cups margarine, softened
3 egg yolks
1 tsp. vanilla
1/2 cup coarsely chopped Diamond® blanched almonds
1/2 cup Smuckers® raspberry or favorite flavor preserves
1 tsp. grated lemon peel
In large bowl, combine flour, sugar, margarine, egg yolks and vanilla. Beat and scrap bowl often, until well mixed, 2 to 3 minutes. By hand stir in almonds. Reserve 1½ cups mixture; set aside.
Pres remaining mixture onto bottom of ungreased 9" removable bottom tart pan. Bake 10 minutes at 350° in oven. Spread preserves to within 1/2 inch from edge; sprinkle with lemon peel.
Crumble reserved mixture over preservers. Continue baking 30 to 35 minutes or until lightly browned. Cool completely; remove form tart pan. Sprinkle
with powdered sugar.
Serve with fresh raspberries and sweetened whipped cream if desired.
3/4 cups sugar
3/4 cups margarine, softened
3 egg yolks
1 tsp. vanilla
1/2 cup coarsely chopped Diamond® blanched almonds
1/2 cup Smuckers® raspberry or favorite flavor preserves
1 tsp. grated lemon peel
In large bowl, combine flour, sugar, margarine, egg yolks and vanilla. Beat and scrap bowl often, until well mixed, 2 to 3 minutes. By hand stir in almonds. Reserve 1½ cups mixture; set aside.
Pres remaining mixture onto bottom of ungreased 9" removable bottom tart pan. Bake 10 minutes at 350° in oven. Spread preserves to within 1/2 inch from edge; sprinkle with lemon peel.
Crumble reserved mixture over preservers. Continue baking 30 to 35 minutes or until lightly browned. Cool completely; remove form tart pan. Sprinkle
with powdered sugar.
Serve with fresh raspberries and sweetened whipped cream if desired.
Slovakian Kolacky
2 pkg Red Star® active dry yeast
1/4 cup warm water
7 cups flour
1 tsp. salt
2 cups Land O'Lakes® butter, softened
4 eggs, slight beaten
2 cups Deans® whipping cream
Fruit preserves
In small bowl, dissolve yeast in warm water. In large bowl, combine flour and salt; beat in butter until mixture is crumbly. Stir in yeast, eggs
and cream. Turn dough onto lightly floured surface; knead until smooth,
2 to 3 minutes. Place dough in greased bowl; turn greased side up; cover;
refrigerate until firm 6 hours or overnight.
Heat oven to 375°. Roll out chilled dough, 1/2 at a time on a sugared surface to 1/8"thickness. Cut into 3" squares. Spoon 1 teaspoonful of
preserves in center of each square. Bring up two opposites corners to
center; pinch together to seal. Fold sealed tip to one side; pinch to seal.
Place 1" apart on ungreased cookie sheets. Bake at 375° 10 to 15 minutes or until lightly browned.
5 dozen Kolacky
*Recipe may be halved
1/4 cup warm water
7 cups flour
1 tsp. salt
2 cups Land O'Lakes® butter, softened
4 eggs, slight beaten
2 cups Deans® whipping cream
Fruit preserves
In small bowl, dissolve yeast in warm water. In large bowl, combine flour and salt; beat in butter until mixture is crumbly. Stir in yeast, eggs
and cream. Turn dough onto lightly floured surface; knead until smooth,
2 to 3 minutes. Place dough in greased bowl; turn greased side up; cover;
refrigerate until firm 6 hours or overnight.
Heat oven to 375°. Roll out chilled dough, 1/2 at a time on a sugared surface to 1/8"thickness. Cut into 3" squares. Spoon 1 teaspoonful of
preserves in center of each square. Bring up two opposites corners to
center; pinch together to seal. Fold sealed tip to one side; pinch to seal.
Place 1" apart on ungreased cookie sheets. Bake at 375° 10 to 15 minutes or until lightly browned.
5 dozen Kolacky
*Recipe may be halved
Strawberry Cream Napoleons
1 17oz frozen puff pastry sheets, thawed according to package directions
1 envelope Knox® Unflavored Gelatin
1/4 cup water
2 cups Deans® whipping cream
1/4 cup raspberry liqueur
1/2 cup Smuckers® strawberry preserves, heated
1/2 cup confectioners’ sugar
4 cups sliced strawberries,
Strawberry Glaze:
1/2 cup confectioners’ sugar
2 tsp water
1 tsp strawberry preserves, heated
On lightly flour surface, unfold pastry sheets, then separate using perforated lines, into 3 rectangles. Cut each rectangle in half crosswise. Place on ungreased baking sheets and bake at 350° for 20 minutes or until puffed and golden. Remove to wire rack, cool completely.
Chill a large bowl at least 15 minutes, meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. In chilled bowl, while beating whipping cream, gradually add gelatin mixture and liqueur, then beat until thicken about 5 minutes. Add sugar, then beat until soft peaks form about 2 minutes.
To serve, with long, serrated knife, cut each pastry rectangle in half
horizontally. Reserve the 8 best rectangles for tops. Evenly brush 8 rectangles with 1/2 preserves then top with 1/2 strawberries and 1/2 cream mixture. Repeat layers, ending with reserved pastry tops.
In small bowl, thoroughly blend confectioner sugar, water and 1 tsp preserves. Decoratively drizzle tops with the glaze.
Makes 8 large napoleons.
*Note: For smaller napoleons, cut each pastry rectangle in thirds crosswise and proceed as above.
1 envelope Knox® Unflavored Gelatin
1/4 cup water
2 cups Deans® whipping cream
1/4 cup raspberry liqueur
1/2 cup Smuckers® strawberry preserves, heated
1/2 cup confectioners’ sugar
4 cups sliced strawberries,
Strawberry Glaze:
1/2 cup confectioners’ sugar
2 tsp water
1 tsp strawberry preserves, heated
On lightly flour surface, unfold pastry sheets, then separate using perforated lines, into 3 rectangles. Cut each rectangle in half crosswise. Place on ungreased baking sheets and bake at 350° for 20 minutes or until puffed and golden. Remove to wire rack, cool completely.
Chill a large bowl at least 15 minutes, meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. In chilled bowl, while beating whipping cream, gradually add gelatin mixture and liqueur, then beat until thicken about 5 minutes. Add sugar, then beat until soft peaks form about 2 minutes.
To serve, with long, serrated knife, cut each pastry rectangle in half
horizontally. Reserve the 8 best rectangles for tops. Evenly brush 8 rectangles with 1/2 preserves then top with 1/2 strawberries and 1/2 cream mixture. Repeat layers, ending with reserved pastry tops.
In small bowl, thoroughly blend confectioner sugar, water and 1 tsp preserves. Decoratively drizzle tops with the glaze.
Makes 8 large napoleons.
*Note: For smaller napoleons, cut each pastry rectangle in thirds crosswise and proceed as above.
Apple Turnovers
Filling:
1-3/4 cups chopped peeled tart apples
1/3 cups water
1/3 cups packed brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tbsp. flour
1 tsp. sugar
1 tbsp. margarine
Pastry:
9” Classic Crisco Double Crust
Glaze:
1/2 cup confectioners' sugar
1 tbsp. milk
1/4 tsp. vanilla
For filling, combine apples and water in small saucepan. Cook and stir over high heat until mixture comes to boil; reduce heat to low and simmer 5 minutes.
Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes more, stir
frequently. Combine flour and sugar; stir into apple mixture.
Bring to boiling, boil 1 minute. Stir in margarine.
For pastry, heat oven to 425° prepare Dough and divide in half. Roll each half to 1/16” thickness. Use lid from 3 pound Crisco can as cutter. Cut six 5¼" circles from each half. (Reroll as necessary)
Place 1 tablespoonful of apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal Place on
ungreased baking sheets. Prick tops with fork. Bake at 425° for 20 minutes or until golden brown. Cool 10 minutes on wire rack.
For glaze, combine confectioners' sugar, milk and vanilla in small bowl, stirring well. Drizzle over turnovers. Serve warm or cool.
12 turnovers
NOTE: Any canned fruit pie filling can be substituted for fresh apple filling.
1-3/4 cups chopped peeled tart apples
1/3 cups water
1/3 cups packed brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tbsp. flour
1 tsp. sugar
1 tbsp. margarine
Pastry:
9” Classic Crisco Double Crust
Glaze:
1/2 cup confectioners' sugar
1 tbsp. milk
1/4 tsp. vanilla
For filling, combine apples and water in small saucepan. Cook and stir over high heat until mixture comes to boil; reduce heat to low and simmer 5 minutes.
Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes more, stir
frequently. Combine flour and sugar; stir into apple mixture.
Bring to boiling, boil 1 minute. Stir in margarine.
For pastry, heat oven to 425° prepare Dough and divide in half. Roll each half to 1/16” thickness. Use lid from 3 pound Crisco can as cutter. Cut six 5¼" circles from each half. (Reroll as necessary)
Place 1 tablespoonful of apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal Place on
ungreased baking sheets. Prick tops with fork. Bake at 425° for 20 minutes or until golden brown. Cool 10 minutes on wire rack.
For glaze, combine confectioners' sugar, milk and vanilla in small bowl, stirring well. Drizzle over turnovers. Serve warm or cool.
12 turnovers
NOTE: Any canned fruit pie filling can be substituted for fresh apple filling.
Tuesday, October 12, 2010
Triple Chocolate Pretzels
2 squares (1oz. each) unsweetened chocolate
½ cup margarine, softened
½ cup sugar
1 egg
2 cups flour
1 tsp. vanilla
¼ tsp. salt
Mocha Glaze:
1 cup semisweet chocolate chips
1 tsp. corn syrup
1 tsp shortening
1 cup powdered sugar
3 to 5 tbsp. hot coffee or water
2 oz. white chocolate, chopped
Melt unsweetened chocolate in top of double boiler over hot, not boiling,
water. Remove from heat; cool. Cream margarine and sugar in large bowl
until light. Add egg and melted chocolate; beat until fluffy. Stir in
flour, vanilla and salt until well blended. Cover; chill until firm, about
1 hour.
Lightly grease cookie sheets or line with parchment paper. Divide dough into 4 equal parts. Divide each part into 12 pieces. To form pretzels, knead each piece briefly to soften dough. Roll into a rope about 6” long. Form each rope on prepared cookie sheets into a pretzel shape. Repeat with all pieces of dough, spacing cookies 2” apart. Bake at 400° for 7 to 9 minutes or until firm. Remove to wire racks to cool.
To prepare Mocha Glaze: combine chocolate chips corn syrup and shortening in small heavy saucepan. Stir over low heat until chocolate is melted. Stir in powdered sugar and enough coffee to make a smooth glaze. Dip pretzel cookies, one at a time, into glaze to coat completely. Place on waxed paper, right side up. Let stand until glaze is set.
Melt white chocolate in small bowl over hot water. Squeeze melted chocolate
through pastry bag or drizzle over pretzels to decorate. Let stand until
chocolate is completely set.
Makes 4 dozen pretzels
½ cup margarine, softened
½ cup sugar
1 egg
2 cups flour
1 tsp. vanilla
¼ tsp. salt
Mocha Glaze:
1 cup semisweet chocolate chips
1 tsp. corn syrup
1 tsp shortening
1 cup powdered sugar
3 to 5 tbsp. hot coffee or water
2 oz. white chocolate, chopped
Melt unsweetened chocolate in top of double boiler over hot, not boiling,
water. Remove from heat; cool. Cream margarine and sugar in large bowl
until light. Add egg and melted chocolate; beat until fluffy. Stir in
flour, vanilla and salt until well blended. Cover; chill until firm, about
1 hour.
Lightly grease cookie sheets or line with parchment paper. Divide dough into 4 equal parts. Divide each part into 12 pieces. To form pretzels, knead each piece briefly to soften dough. Roll into a rope about 6” long. Form each rope on prepared cookie sheets into a pretzel shape. Repeat with all pieces of dough, spacing cookies 2” apart. Bake at 400° for 7 to 9 minutes or until firm. Remove to wire racks to cool.
To prepare Mocha Glaze: combine chocolate chips corn syrup and shortening in small heavy saucepan. Stir over low heat until chocolate is melted. Stir in powdered sugar and enough coffee to make a smooth glaze. Dip pretzel cookies, one at a time, into glaze to coat completely. Place on waxed paper, right side up. Let stand until glaze is set.
Melt white chocolate in small bowl over hot water. Squeeze melted chocolate
through pastry bag or drizzle over pretzels to decorate. Let stand until
chocolate is completely set.
Makes 4 dozen pretzels
Thumbprint Cookies
1 pkg. Jell-O® Instant Pudding and Pie Filling Mix, any flavor
1 10oz. pkg pie crust mix
2 tbsp margarine, melted
4 to 5 tbsp cold water
1 4oz. pkg. Baker’s® German Sweet Chocolate, broken into squares
Whole or chopped toasted nuts
Combine pudding mix and piecrust mix in medium bow; add margarine and 4 tbsp. of water. Mix with fork until soft dough forms. (if dough is too dry, add 1 tbps. water). Shape into 1” balls. Place 1” apart on ungreased baking sheets; press thumb deeply into center of each.
Cut each square of chocolate in half. Press 1 half into center of each
cookie. Bake at 350° for 15 minutes or until light browned. Immediately
press nuts lightly into chocolate center. Remove from baking sheets and
cool on wire racks.
Makes 3 dozen
Coconut Thumbprints:
Prepare Thumbprint Cookies as directed, omitting chocolate and nuts. Mix 1-1/3 cups Bakers’® Coconut with ½ cup sweetened condensed milk; spoon into centers of cookies before baking.
Jam Thumbprints: Prepare Thumbprint Cookies as directed, omitting chocolate and nuts. Spoon ½ tsp. of jam into center of each cookie after baking.
Cream Cheese and Jelly Thumbprints:
Prepare Thumbprint Cookies as directed, omitting chocolate and nuts. Using 1 pkg. (3oz.) cream cheese, softened, spoon ½ tsp. cream cheese into center of each cookie before baking and top each with ½ tsp. jelly after baking.
1 10oz. pkg pie crust mix
2 tbsp margarine, melted
4 to 5 tbsp cold water
1 4oz. pkg. Baker’s® German Sweet Chocolate, broken into squares
Whole or chopped toasted nuts
Combine pudding mix and piecrust mix in medium bow; add margarine and 4 tbsp. of water. Mix with fork until soft dough forms. (if dough is too dry, add 1 tbps. water). Shape into 1” balls. Place 1” apart on ungreased baking sheets; press thumb deeply into center of each.
Cut each square of chocolate in half. Press 1 half into center of each
cookie. Bake at 350° for 15 minutes or until light browned. Immediately
press nuts lightly into chocolate center. Remove from baking sheets and
cool on wire racks.
Makes 3 dozen
Coconut Thumbprints:
Prepare Thumbprint Cookies as directed, omitting chocolate and nuts. Mix 1-1/3 cups Bakers’® Coconut with ½ cup sweetened condensed milk; spoon into centers of cookies before baking.
Jam Thumbprints: Prepare Thumbprint Cookies as directed, omitting chocolate and nuts. Spoon ½ tsp. of jam into center of each cookie after baking.
Cream Cheese and Jelly Thumbprints:
Prepare Thumbprint Cookies as directed, omitting chocolate and nuts. Using 1 pkg. (3oz.) cream cheese, softened, spoon ½ tsp. cream cheese into center of each cookie before baking and top each with ½ tsp. jelly after baking.
Swiss Cinnamon Cookies
3 egg whites
3¼ cups powdered sugar
3 cups Diamond® Walnuts, finely ground
1 tbsp. cinnamon
Chopped walnuts, colored sugars, candied cherries, dragies, for garnish
In medium bowl, beat egg whites until foamy. Gradually beat in 2 cups of
sugar. Beat until mixture holds soft peaks, 3 to 4 minutes; remove ¾ cup
of batter, cover and set aside. Mix the 3 cups walnuts, cinnamon, ¾ cup
more of sugar into larger egg white-sugar portion.
Working with third of dough at a time, roll to 1/8” thickness on board heavily dusted with powdered sugar. Cut into desired shapes with cookie cutters.
Place on greased or parchment-lined baking sheets. With tip of knife,
spread reserved egg white mixture 1/8” thick onto top of each cookie,
spreading almost to edges. Decorate immediately, as desired with chopped
walnuts, colored sugars, candied cherries and dragies.
Bake at 300° for 12 to 14 minutes or until cookies are just set and very
lightly browned. Remove to wire racks to cool completely. Store in
airtight container.
Cookies can be securely wrapped and frozen up to 2 months.
Make about 3 dozen
3¼ cups powdered sugar
3 cups Diamond® Walnuts, finely ground
1 tbsp. cinnamon
Chopped walnuts, colored sugars, candied cherries, dragies, for garnish
In medium bowl, beat egg whites until foamy. Gradually beat in 2 cups of
sugar. Beat until mixture holds soft peaks, 3 to 4 minutes; remove ¾ cup
of batter, cover and set aside. Mix the 3 cups walnuts, cinnamon, ¾ cup
more of sugar into larger egg white-sugar portion.
Working with third of dough at a time, roll to 1/8” thickness on board heavily dusted with powdered sugar. Cut into desired shapes with cookie cutters.
Place on greased or parchment-lined baking sheets. With tip of knife,
spread reserved egg white mixture 1/8” thick onto top of each cookie,
spreading almost to edges. Decorate immediately, as desired with chopped
walnuts, colored sugars, candied cherries and dragies.
Bake at 300° for 12 to 14 minutes or until cookies are just set and very
lightly browned. Remove to wire racks to cool completely. Store in
airtight container.
Cookies can be securely wrapped and frozen up to 2 months.
Make about 3 dozen
Snowmen
1½ cups of Cream Cheese Cookie Dough
¼ tsp. vanilla
Powdered sugar
Icing
Miniature peanut butter cups
Add vanilla to the Dough; mix well. Refrigerate 30 minutes.
For each snowman, shape dough into 2 small balls, one slightly larger than the other. Place balls, slightly overlapping onto ungreased cookie sheet;
flatten with bottom of glass. Repeat with remaining dough.
Bake at 325° for 18 to 20 minutes or until light golden brown. Cool on wire rack. Sprinkle each snowman with sifted powdered sugar. Decorate with icing as desired. Cut miniature peanut butter cups in half for hats.
Makes about 2 dozen cookies
¼ tsp. vanilla
Powdered sugar
Icing
Miniature peanut butter cups
Add vanilla to the Dough; mix well. Refrigerate 30 minutes.
For each snowman, shape dough into 2 small balls, one slightly larger than the other. Place balls, slightly overlapping onto ungreased cookie sheet;
flatten with bottom of glass. Repeat with remaining dough.
Bake at 325° for 18 to 20 minutes or until light golden brown. Cool on wire rack. Sprinkle each snowman with sifted powdered sugar. Decorate with icing as desired. Cut miniature peanut butter cups in half for hats.
Makes about 2 dozen cookies
Snowballs
½ cup Domino® Confectioners 10-X Sugar
¼ tsp. salt
1 cup margarine, softened
1 tsp vanilla
2¼ cups flour
½ cup chopped pecans
Additional Domino® Confectioners 10-X Sugar
In large bowl, combine ½ cup sugar, salt and margarine; mix well. Add vanilla.
Gradually stir in flour. Work nuts onto dough. Cover and chill
until firm.
Form dough into 1” balls. Place 1” apart on ungreased cookie sheets. Bake at 400° for 8 to 10 minutes or until set but not brown. Roll in additional
sugar immediately. Cool on wire racks. Roll in sugar again. Store in
airtight container.
Makes about 5 dozen
¼ tsp. salt
1 cup margarine, softened
1 tsp vanilla
2¼ cups flour
½ cup chopped pecans
Additional Domino® Confectioners 10-X Sugar
In large bowl, combine ½ cup sugar, salt and margarine; mix well. Add vanilla.
Gradually stir in flour. Work nuts onto dough. Cover and chill
until firm.
Form dough into 1” balls. Place 1” apart on ungreased cookie sheets. Bake at 400° for 8 to 10 minutes or until set but not brown. Roll in additional
sugar immediately. Cool on wire racks. Roll in sugar again. Store in
airtight container.
Makes about 5 dozen
Reese’s Cookies
2 cups flour
1 tsp. baking soda
¾ cup margarine, softened
1 cup sugar
½ cup brown sugar
1 tsp. vanilla
2 eggs
1 10oz. pkg Reese’s® Peanut Butter Chips
1 cup Hershey’s® Semisweet Chocolate Chips
Stir together flour and baking soda. In large bowl, beat margarine, sugar, brown sugar, and vanilla. Add eggs; beat well. Gradually add flour
mixture, beating well. Stir in chips. Drop dough by teaspoonfuls onto
ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly
browned. Cool slightly; remove from cookie sheet to wire rack. Cool
completely.
About 5 dozen cookies
1 tsp. baking soda
¾ cup margarine, softened
1 cup sugar
½ cup brown sugar
1 tsp. vanilla
2 eggs
1 10oz. pkg Reese’s® Peanut Butter Chips
1 cup Hershey’s® Semisweet Chocolate Chips
Stir together flour and baking soda. In large bowl, beat margarine, sugar, brown sugar, and vanilla. Add eggs; beat well. Gradually add flour
mixture, beating well. Stir in chips. Drop dough by teaspoonfuls onto
ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly
browned. Cool slightly; remove from cookie sheet to wire rack. Cool
completely.
About 5 dozen cookies
Walnutty Ribbons
2 cups flour
½ tsp. baking powder
½ cup margarine, softened
¾ cup sugar
1 egg
2 tsp. rum flavoring
1 tsp. vanilla
1 tsp. grated lemon peel
1 tbsp. milk
1 cup finely chopped Diamond® Walnuts
½ cup orange marmalade
In medium bowl, sift flour with baking powder; set aside. In large bowl, cream margarine sugar, egg, rum, vanilla and peel. Blend in flour mixture and milk to make stiff dough. Divide into 4 equal portions and shape each into a roll about 12 inches long. Transfer to lightly greased cook sheet,
placing rolls about 3” apart.
Make a wide depression down center of each roll with handle of knife. In small bowl, mix walnuts with marmalade. Spoon ¼ of the mixture down center of each roll. Bake at 350° for 15 to 20 minutes or until edge are lightly
browned. Slide rolls off onto wire racks to cool. Cut into 1-3/4” slices
to serve.
Makes about 3 dozen cookies
½ tsp. baking powder
½ cup margarine, softened
¾ cup sugar
1 egg
2 tsp. rum flavoring
1 tsp. vanilla
1 tsp. grated lemon peel
1 tbsp. milk
1 cup finely chopped Diamond® Walnuts
½ cup orange marmalade
In medium bowl, sift flour with baking powder; set aside. In large bowl, cream margarine sugar, egg, rum, vanilla and peel. Blend in flour mixture and milk to make stiff dough. Divide into 4 equal portions and shape each into a roll about 12 inches long. Transfer to lightly greased cook sheet,
placing rolls about 3” apart.
Make a wide depression down center of each roll with handle of knife. In small bowl, mix walnuts with marmalade. Spoon ¼ of the mixture down center of each roll. Bake at 350° for 15 to 20 minutes or until edge are lightly
browned. Slide rolls off onto wire racks to cool. Cut into 1-3/4” slices
to serve.
Makes about 3 dozen cookies
Original Toll House Chocolate Chip Cookies
2¼ cups flour
1 tsp. baking soda
1 tsp salt
1 cup margarine, softened
¾ cup sugar
¾ cup packed brown sugar
1 tsp. vanilla
2 eggs
1 12oz. Nestle® Toll House® Semisweet Chocolate Morsels
1 cup nuts, chopped
In small bowl, combine flour, baking soda and slat; set aside.
IN large bowl, beat margarine, sugar, brown sugar, and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake at 375° for 9 to 11 minutes until edges are golden brown. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool.
Make about 5 dozen cookies
1 tsp. baking soda
1 tsp salt
1 cup margarine, softened
¾ cup sugar
¾ cup packed brown sugar
1 tsp. vanilla
2 eggs
1 12oz. Nestle® Toll House® Semisweet Chocolate Morsels
1 cup nuts, chopped
In small bowl, combine flour, baking soda and slat; set aside.
IN large bowl, beat margarine, sugar, brown sugar, and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake at 375° for 9 to 11 minutes until edges are golden brown. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool.
Make about 5 dozen cookies
Old-Fashioned Molasses Cookies
4 cups flour
2 tsp. baking soda
1½ tsp ginger
½ tsp. cinnamon
1/8 tsp. salt
1½ cups molasses
½ cup shortening, melted
¼ cup margarine, melted
½ cup boiling water
Sift together flour, baking soda, spices and salt. Combine molasses, shortening, margarine and water in large bowl. Add dry ingredients to liquid and blend well. Cover and chill several hours or overnight.
Turn onto well-floured board. Roll to ¼“ thickness. Cut with 3½” floured
cookie cutter. Sprinkle with sugar and place on ungreased baking sheets.
Bake at 375° for 12 minutes. Cool on racks
Makes about 3 dozen
2 tsp. baking soda
1½ tsp ginger
½ tsp. cinnamon
1/8 tsp. salt
1½ cups molasses
½ cup shortening, melted
¼ cup margarine, melted
½ cup boiling water
Sift together flour, baking soda, spices and salt. Combine molasses, shortening, margarine and water in large bowl. Add dry ingredients to liquid and blend well. Cover and chill several hours or overnight.
Turn onto well-floured board. Roll to ¼“ thickness. Cut with 3½” floured
cookie cutter. Sprinkle with sugar and place on ungreased baking sheets.
Bake at 375° for 12 minutes. Cool on racks
Makes about 3 dozen
Peanut Butter Bears
1 cup Skippy® Creamy Peanut Butter
1 cup margarine, softened
1 cup packed brown sugar
2/3 cup Karo® corn syrup
2 eggs
4 cups flour, divided
1 tbsp. baking powder
1 tsp. cinnamon
¼ tsp. salt
In large bowl, beat peanut butter, margarine, brown sugar, corn syrup and eggs until smooth. Add 2 cups of flour, baking powder, cinnamon and salt. With spoon, stirring remaining flour. Wrap dough I plastic wrap; refrigerate 2 hours.
Divide dough in half; set aside half. On floured surface, roll out dough to 1/8” thickness. Cut with floured bear cookie cutter. Repeat with remaining dough.
Bake on ungreased cookie sheets at 325° for 10 minutes or until lightly
browned. Remove from cookie sheets; cool completely o wire racks.
Decorate as desired.
About 3 dozen bears
NOTE: Use dough scraps to make bears faces. Make one small ball of dough for muzzle. Form 3 smaller balls of dough and press gently to create eyes
and nose; bake as directed. If desired, use frosting to create paws, ears
and bow ties.
1 cup margarine, softened
1 cup packed brown sugar
2/3 cup Karo® corn syrup
2 eggs
4 cups flour, divided
1 tbsp. baking powder
1 tsp. cinnamon
¼ tsp. salt
In large bowl, beat peanut butter, margarine, brown sugar, corn syrup and eggs until smooth. Add 2 cups of flour, baking powder, cinnamon and salt. With spoon, stirring remaining flour. Wrap dough I plastic wrap; refrigerate 2 hours.
Divide dough in half; set aside half. On floured surface, roll out dough to 1/8” thickness. Cut with floured bear cookie cutter. Repeat with remaining dough.
Bake on ungreased cookie sheets at 325° for 10 minutes or until lightly
browned. Remove from cookie sheets; cool completely o wire racks.
Decorate as desired.
About 3 dozen bears
NOTE: Use dough scraps to make bears faces. Make one small ball of dough for muzzle. Form 3 smaller balls of dough and press gently to create eyes
and nose; bake as directed. If desired, use frosting to create paws, ears
and bow ties.
Preserve Thumbprints
1½ cups of Cream Cheese Cookie Dough
½ cup chopped pecans
½ tsp. vanilla
Kraft® Preserves, any fruit
Add pecans and vanilla to the Dough; mix well. Refrigerate 30 minutes.
Shape dough into 1” balls. Place on ungreased cookie sheet. Indent centers;
fill each with 1 teaspoon of preserves. Bake at 325° 14 to 16 minutes or
until light golden brown. Cool on wire rack.
Makes about 3½ dozen cookies
½ cup chopped pecans
½ tsp. vanilla
Kraft® Preserves, any fruit
Add pecans and vanilla to the Dough; mix well. Refrigerate 30 minutes.
Shape dough into 1” balls. Place on ungreased cookie sheet. Indent centers;
fill each with 1 teaspoon of preserves. Bake at 325° 14 to 16 minutes or
until light golden brown. Cool on wire rack.
Makes about 3½ dozen cookies
Pinwheels and Checkerboards
2 cup flour
1 tsp baking powder
½ tsp salt
2/3 cup margarine
1 cup sugar
1 egg
1 tsp vanilla
2 squares Baker’s® Unsweetened Chocolate, melted
Mix flour, baking powder and slat. Cream margarine. Gradually add sugar and continue beating until light and fluffy. Add egg and vnailla; beat well.
Gradually add flour mixture mixing well after each addition. Divide dough
in half; bled chocolate into one half.
Use prepared dough to make Pinwheels or Checkerboards.
Pinwheels:
Roll chocolate and vanilla doughs separately between sheets of waxed paper into 12 x 8” rectangles. Remove top sheets of paper and invert vanilla
dough onto chocolate dough. Remove remaining papers. Roll up as for jelly
roll; then wrap in waxed paper. Chill until firm at least 3 hours
(or freeze 1 hour). Cut into ¼” slices and place on baking sheets. Bake at 375° about 10 minutes, or until cookies just begin to brown around edges.
Cool on racks. Makes about 4½ dozen.
Checkerboards:
Set out small amount of milk. Roll chocolate and vanilla doughs separately on lightly floured board into 9x4” rectangles. Brush chocolate dough lightly with milk and to with vanilla dough. Using a long sharp knife, cut lengthwise into 3 strips, 1½” wide. Stack strips, alternating colors and brushing each layer with milk. Cut lengthwise again into 3 strips, ½” wide.
Invert middle section so that colors are alternated; brush sides with
milk. Press strips tighter lightly to form a rectangle. Wrap in waxed
paper. Chill overnight. Cut into 1/8” slices, using a very sharp knife.
Place on baking sheets. Bake at 375° for about 8 minutes, or just until
white portions begin to brown. Cool on racks. Makes about 5 dozen
1 tsp baking powder
½ tsp salt
2/3 cup margarine
1 cup sugar
1 egg
1 tsp vanilla
2 squares Baker’s® Unsweetened Chocolate, melted
Mix flour, baking powder and slat. Cream margarine. Gradually add sugar and continue beating until light and fluffy. Add egg and vnailla; beat well.
Gradually add flour mixture mixing well after each addition. Divide dough
in half; bled chocolate into one half.
Use prepared dough to make Pinwheels or Checkerboards.
Pinwheels:
Roll chocolate and vanilla doughs separately between sheets of waxed paper into 12 x 8” rectangles. Remove top sheets of paper and invert vanilla
dough onto chocolate dough. Remove remaining papers. Roll up as for jelly
roll; then wrap in waxed paper. Chill until firm at least 3 hours
(or freeze 1 hour). Cut into ¼” slices and place on baking sheets. Bake at 375° about 10 minutes, or until cookies just begin to brown around edges.
Cool on racks. Makes about 4½ dozen.
Checkerboards:
Set out small amount of milk. Roll chocolate and vanilla doughs separately on lightly floured board into 9x4” rectangles. Brush chocolate dough lightly with milk and to with vanilla dough. Using a long sharp knife, cut lengthwise into 3 strips, 1½” wide. Stack strips, alternating colors and brushing each layer with milk. Cut lengthwise again into 3 strips, ½” wide.
Invert middle section so that colors are alternated; brush sides with
milk. Press strips tighter lightly to form a rectangle. Wrap in waxed
paper. Chill overnight. Cut into 1/8” slices, using a very sharp knife.
Place on baking sheets. Bake at 375° for about 8 minutes, or just until
white portions begin to brown. Cool on racks. Makes about 5 dozen
Pecan Tassies
1 8oz Philadelphia Brand® cream cheese, softened
1 cup margarine
2 cups flour
2 eggs, beaten
1½ cups packed brown sugar
2 tsp. vanilla
1½ cups chopped pecans
Combine cream cheese and margarine, mixing until well blended. Add floor; mix well. Chill.
Divide dough into quarters; divide each quarter into 12 balls. Press each ball onto bottom and sides of miniature muffin pans.
Combine eggs, brown sugar and vanilla; stir in pecans. Spoon into pastry
shells, filing each cup. Bake at 325° for 30 minutes or until pastry is
golden brown. Cool 5 minutes; remove from pans. Sprinkle with powdered
sugar, if desired.
4 dozen Tassies
1 cup margarine
2 cups flour
2 eggs, beaten
1½ cups packed brown sugar
2 tsp. vanilla
1½ cups chopped pecans
Combine cream cheese and margarine, mixing until well blended. Add floor; mix well. Chill.
Divide dough into quarters; divide each quarter into 12 balls. Press each ball onto bottom and sides of miniature muffin pans.
Combine eggs, brown sugar and vanilla; stir in pecans. Spoon into pastry
shells, filing each cup. Bake at 325° for 30 minutes or until pastry is
golden brown. Cool 5 minutes; remove from pans. Sprinkle with powdered
sugar, if desired.
4 dozen Tassies
Peanut Butter Cut Outs
½ cup margarine
1 cup Reese’s Peanut Butter Chips
2/3 cup packed brown sugar
1 egg
¾ tsp. vanilla
1-1/3 cups flour
¾ tsp. baking soda
½ cup finely chopped pecans
Chocolate Chip Glaze:
1 cup Hershey’s Semisweet Chocolate Chips
1 tbsp. shortening
In medium saucepan, combine margarine and peanut butter chips; cook over low hat, stirring constantly, until melted. Pour into large bowl; add brown sugar, egg and vanilla, beating until well blended. Stir in flour, baking soda and pecans; blend well. Refrigerate 15 to 20 minutes or until firm enough to roll.
Roll out dough, a small portion at a time, on lightly floured board or between 2 pieces of wax paper to ¼” thickness. (Keep remaining dough in refrigerator.) With cookie cutters, cut into desired shapes; place 2” apart on ungreased cookie sheet.
Bake at 350° for 7 to 8 minutes or until almost set(do not overbake) Cool
1minute; remove from cookie sheet to wire rack. Cool completely.
To prepare the Chocolate Chip Glaze: In small microwave-safe bowl, place
chocolate chips and shortening. Micro at HIGH for 1 minute, stir. If
necessary, micro at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Spread or drizzle a thin coating of Glaze onto each cookie; allow to set.
Makes about 3 dozen
1 cup Reese’s Peanut Butter Chips
2/3 cup packed brown sugar
1 egg
¾ tsp. vanilla
1-1/3 cups flour
¾ tsp. baking soda
½ cup finely chopped pecans
Chocolate Chip Glaze:
1 cup Hershey’s Semisweet Chocolate Chips
1 tbsp. shortening
In medium saucepan, combine margarine and peanut butter chips; cook over low hat, stirring constantly, until melted. Pour into large bowl; add brown sugar, egg and vanilla, beating until well blended. Stir in flour, baking soda and pecans; blend well. Refrigerate 15 to 20 minutes or until firm enough to roll.
Roll out dough, a small portion at a time, on lightly floured board or between 2 pieces of wax paper to ¼” thickness. (Keep remaining dough in refrigerator.) With cookie cutters, cut into desired shapes; place 2” apart on ungreased cookie sheet.
Bake at 350° for 7 to 8 minutes or until almost set(do not overbake) Cool
1minute; remove from cookie sheet to wire rack. Cool completely.
To prepare the Chocolate Chip Glaze: In small microwave-safe bowl, place
chocolate chips and shortening. Micro at HIGH for 1 minute, stir. If
necessary, micro at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Spread or drizzle a thin coating of Glaze onto each cookie; allow to set.
Makes about 3 dozen
Chocolate Dipped Almond Horns
1 can Solo Almond Paste
3 eggs whites
1/2 cup superfine sugar
1/2 teaspoon almond extract
1/4 cup plus 2 tablespoons all-purpose flour
1/2 cup sliced almonds
5 squares (5 oz) semisweet chocolate, melted and cooked
Preheat oven to 350.
Break almond paste into small pieces and place in medium-size bowl or container of food processor. Add egg whites, sugar, and almond extract, and beat with electric mixer or process until mixture is very smooth. Add flour and beat or process until blended.
Spoon almond mixture into pastry bag fitted with 1/2-inch (#8) plain tip. Pipe mixture into 5-inch or 6-inch crescents on prepared baking sheets about 11/2 inches apart. Sprinkle with sliced almonds.
Bake 13 to 15 minutes or until edges are golden. Cool on baking sheets on wire racks 2 minutes. Remove from baking sheets and cool completely on racks. Dip ends of cookies in melted chocolate and place on sheet of aluminum foil. Let stand until chocolate is set.
3 eggs whites
1/2 cup superfine sugar
1/2 teaspoon almond extract
1/4 cup plus 2 tablespoons all-purpose flour
1/2 cup sliced almonds
5 squares (5 oz) semisweet chocolate, melted and cooked
Preheat oven to 350.
Break almond paste into small pieces and place in medium-size bowl or container of food processor. Add egg whites, sugar, and almond extract, and beat with electric mixer or process until mixture is very smooth. Add flour and beat or process until blended.
Spoon almond mixture into pastry bag fitted with 1/2-inch (#8) plain tip. Pipe mixture into 5-inch or 6-inch crescents on prepared baking sheets about 11/2 inches apart. Sprinkle with sliced almonds.
Bake 13 to 15 minutes or until edges are golden. Cool on baking sheets on wire racks 2 minutes. Remove from baking sheets and cool completely on racks. Dip ends of cookies in melted chocolate and place on sheet of aluminum foil. Let stand until chocolate is set.
Pecan Florentines
¾ cup pecan halves, pulverized*
½ cup flour
1/3 cup packed brow sugar
¼ cup corn syrup
¼ cup margarine
2 tbsp milk
1/3 cup semisweet chocolate chips
Line cookie sheets with foil; lightly greased foil. Combine pecans and flour in small bowl. Combine brown sugar, syrup, margarine and milk in medium saucepan. Stir over medium heat until mixture comes to boil. Remove from heat; stir in flour mixture. Drop batter by teaspoonfuls about 3” apart onto prepared cookie sheets.
Bake at 350° for 10 to 12 minutes or until lacy and golden brown. Cookies are soft when hot, but become crispy as they cool. Remove cookies by
lifting foil from cookie sheet; set foil on flat; heat-proof surface. Cool
cookie completely on foil.
Place chocolate chips in small heavy duty plastic bat; close securely. Set bag in bowl of hot water until chips are melted, being careful not to let any water into bag. (Knead bag lightly to check that chips are completely
meted. Pat bag dry.
With scissors, snip off a small corner from one side of bag. Squeeze melted chocolate over cookies to decorate. Let stand until chocolate is set. Peel foil off cookies.
Make about 3 dozen.
*To pulverize pecans, place in food processor or blender. Process with thoroughly ground with a dry, not pasty, texture
½ cup flour
1/3 cup packed brow sugar
¼ cup corn syrup
¼ cup margarine
2 tbsp milk
1/3 cup semisweet chocolate chips
Line cookie sheets with foil; lightly greased foil. Combine pecans and flour in small bowl. Combine brown sugar, syrup, margarine and milk in medium saucepan. Stir over medium heat until mixture comes to boil. Remove from heat; stir in flour mixture. Drop batter by teaspoonfuls about 3” apart onto prepared cookie sheets.
Bake at 350° for 10 to 12 minutes or until lacy and golden brown. Cookies are soft when hot, but become crispy as they cool. Remove cookies by
lifting foil from cookie sheet; set foil on flat; heat-proof surface. Cool
cookie completely on foil.
Place chocolate chips in small heavy duty plastic bat; close securely. Set bag in bowl of hot water until chips are melted, being careful not to let any water into bag. (Knead bag lightly to check that chips are completely
meted. Pat bag dry.
With scissors, snip off a small corner from one side of bag. Squeeze melted chocolate over cookies to decorate. Let stand until chocolate is set. Peel foil off cookies.
Make about 3 dozen.
*To pulverize pecans, place in food processor or blender. Process with thoroughly ground with a dry, not pasty, texture
Jingle Jumbles
3/ 4cup margarine softened
1 cup packed brown sugar
¼ cup molasses
1 egg
2¼ cups flour
2 tsp. baking soda
1 tsp ginger
1 tsp cinnamon
1¼ cups Sun-Maid® Raisins
Sugar
In large bow cream margarine and sugar. Add molasses and egg; beat until
fluffy. In medium bow, sit together flour, baking soda, ginger, and
cinnamon. Stir in molasses mixture. Stir in raisins. Cover and chill
about 30 minutes.
Form dough into 1½” balls; roll in sugar, coating generously. Place 2” apart on greased cookie sheets. Bake at 375° for 12 to 14 minutes or until edges are firm and centers are still slightly soft. Remove to wire rack to cool.
Makes about 2 dozen cookies
1 cup packed brown sugar
¼ cup molasses
1 egg
2¼ cups flour
2 tsp. baking soda
1 tsp ginger
1 tsp cinnamon
1¼ cups Sun-Maid® Raisins
Sugar
In large bow cream margarine and sugar. Add molasses and egg; beat until
fluffy. In medium bow, sit together flour, baking soda, ginger, and
cinnamon. Stir in molasses mixture. Stir in raisins. Cover and chill
about 30 minutes.
Form dough into 1½” balls; roll in sugar, coating generously. Place 2” apart on greased cookie sheets. Bake at 375° for 12 to 14 minutes or until edges are firm and centers are still slightly soft. Remove to wire rack to cool.
Makes about 2 dozen cookies
Jelly Jewels
1 pkg. Duncan Hines® Moist Deluxe Yellow cake mix
¾ cup Crisco® Shortening
2 large egg yolks
1 tbsp. milk
2 large egg whites
2 tbsp. water
1½ cups ground nuts
Red or green jelly
Combine dry cake mix, shortening, egg yolks and milk; mix well. Shape into
1” balls.
Combine egg whites and water. Beat with fork until blended. Dip balls in egg white mixture, then roll in nuts. Place 2” apart on cookie greased cookie sheets.
Bake at 375° for 12 to 15 minutes or until golden brown. Immediately press thumb or thimble into center of each cookie making a depression. Cool
several minutes on cookie sheets, then remove to racks to finish cooling.
Before serving, fill depressions with jelly.
About 4 dozen 2” cookies
¾ cup Crisco® Shortening
2 large egg yolks
1 tbsp. milk
2 large egg whites
2 tbsp. water
1½ cups ground nuts
Red or green jelly
Combine dry cake mix, shortening, egg yolks and milk; mix well. Shape into
1” balls.
Combine egg whites and water. Beat with fork until blended. Dip balls in egg white mixture, then roll in nuts. Place 2” apart on cookie greased cookie sheets.
Bake at 375° for 12 to 15 minutes or until golden brown. Immediately press thumb or thimble into center of each cookie making a depression. Cool
several minutes on cookie sheets, then remove to racks to finish cooling.
Before serving, fill depressions with jelly.
About 4 dozen 2” cookies
Hershey Great American Chocolate Chips
2¼ cups flour
1 tsp baking soda
½ tsp salt
1 cup margarine, softened
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups Hershey’s® Semisweet Chocolate Chips
1 cup chopped nuts, optional
In bowl, stir together flour, baking soda and salt. In large bowl, beat
margarine, sugar, brown sugar and vanilla until light and fluffy. Add
eggs; beat well. Gradually add flour mixture, beating well. Stir in
chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto
ungreased cookie sheet.
Bake at 375° for 9 to 11 minutes or until lightly browned. Cool slightly; remove form cookie sheet to wire rack. Cool completely.
About 6 dozen cookies
1 tsp baking soda
½ tsp salt
1 cup margarine, softened
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups Hershey’s® Semisweet Chocolate Chips
1 cup chopped nuts, optional
In bowl, stir together flour, baking soda and salt. In large bowl, beat
margarine, sugar, brown sugar and vanilla until light and fluffy. Add
eggs; beat well. Gradually add flour mixture, beating well. Stir in
chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto
ungreased cookie sheet.
Bake at 375° for 9 to 11 minutes or until lightly browned. Cool slightly; remove form cookie sheet to wire rack. Cool completely.
About 6 dozen cookies
Granola Cookies
1 cup sugar
½ cup oil
1/3 cup honey
2 eggs
¼ cup water
2 cups flour
1-3/4 cups quick-cooking rolled oats
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ cup chopped dried apricots
½ cup raisins
½ cup chopped nuts
½ cup miniature semisweet chocolate chips
½ cup flaked coconut
Mix sugar, oil, honey eggs and water in large bowl. Add flour, oats, baking soda, salt and cinnamon. Mix well. Stir in remaining ingredients.
Drop by teaspoonfuls about 2” apart onto greased baking sheet. Bake at 350° about 8 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack.
4½ to 5 dozen cookies
½ cup oil
1/3 cup honey
2 eggs
¼ cup water
2 cups flour
1-3/4 cups quick-cooking rolled oats
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ cup chopped dried apricots
½ cup raisins
½ cup chopped nuts
½ cup miniature semisweet chocolate chips
½ cup flaked coconut
Mix sugar, oil, honey eggs and water in large bowl. Add flour, oats, baking soda, salt and cinnamon. Mix well. Stir in remaining ingredients.
Drop by teaspoonfuls about 2” apart onto greased baking sheet. Bake at 350° about 8 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack.
4½ to 5 dozen cookies
Gingerbread People
1 pkg Duncan Hines® Moist Deluxe Spice Cake Mix
2 tsp. ginger
2 eggs
1/3 cup oil
1/3 cup molasses
½ cup flour
Raisins
Combine all ingredients, except raisins until mixture is soft. Refrigerate 2 hours. Roll dough to 3/4” thickness on lightly floured surface. Cut with 6” cookie cutter. Place on ungreased cookie sheets. Press raisins in dough for eyes and bottoms. Bake at 375° for 8 to 10 minutes or until edges
just start to brown. Cool several minutes on cookie sheet, then remove
to racks to finish cooling.
About 14 cookies
2 tsp. ginger
2 eggs
1/3 cup oil
1/3 cup molasses
½ cup flour
Raisins
Combine all ingredients, except raisins until mixture is soft. Refrigerate 2 hours. Roll dough to 3/4” thickness on lightly floured surface. Cut with 6” cookie cutter. Place on ungreased cookie sheets. Press raisins in dough for eyes and bottoms. Bake at 375° for 8 to 10 minutes or until edges
just start to brown. Cool several minutes on cookie sheet, then remove
to racks to finish cooling.
About 14 cookies
Chewy Chocolate Cookies
2 cups flour
¾ cup Hershey’s® Cocoa
1 tsp. baking soda
½ tsp. salt
1¼ cups margarine softened
2 cups sugar
2 eggs
2 tsp. vanilla
1 10oz. pkg. Reese’s® Peanut Butter Chips
In bowl, stir together four, cocoa, baking soda and salt. In large bowl beat margarine nd sugar until slight and fluffy. Add eggs an vanilla; beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by
rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes.
(Do Not Overbake; cookies will be soft. They will puff while baking and
flatten while cooling.) Cool slightly; remove from cookie sheet to wire
rack. Cool completely.
About 4½ dozen cookies
¾ cup Hershey’s® Cocoa
1 tsp. baking soda
½ tsp. salt
1¼ cups margarine softened
2 cups sugar
2 eggs
2 tsp. vanilla
1 10oz. pkg. Reese’s® Peanut Butter Chips
In bowl, stir together four, cocoa, baking soda and salt. In large bowl beat margarine nd sugar until slight and fluffy. Add eggs an vanilla; beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by
rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes.
(Do Not Overbake; cookies will be soft. They will puff while baking and
flatten while cooling.) Cool slightly; remove from cookie sheet to wire
rack. Cool completely.
About 4½ dozen cookies
Chocolate Caramel Delights
½ cup margarine, softened
2/3 cup sugar
1 egg, separated
2 tbsp. milk
1 tsp. vanilla
1 cup flour
1/3 cup Hershey’s® Cocoa
¼ tsp. salt
1 cup finely chopped pecans
Caramel Filling:
14 unwrapped light caramels
3 tbsp. heavy cream
½ cup Hershey’s® Semisweet Chocolate Chips or Chunks
1 tsp. shortening
In small bowl, beat margarine, sugar, egg yolk, milk and vanilla until blended.
Stir together flour, cocoa and slat; blend into margarine mixture.
Refrigerate 1 hour or until firm enough to handle.
Beat egg white slightly. Shape dough into 1” balls. Dip each into egg white; roll in pecans to coat. Place 1” apart on greased cookie sheet. Press thumb gently in center of each ball.
Bake at 350° for 10 to 12 minutes or until set. Meanwhile prepare Filling: In small saucepan, combine caramels and heavy cream. Cook over low heat;
stirring frequently, until caramels are melted and mixture is smooth.
Remove cookies from oven; carefully press center of each cookie again with thumb to make indentation. Immediately, spoon about ½ tsp. of Caramel
Filling inciter of each cookie. Carefully remove from cookie sheet to wire rack. Col competely.
In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH 1 minute or until smooth when stirred. Place wax paper under wire rack with cookies. Drizzle chocolate mixture over to of cookies.
Make about 2 dozen cookies.
2/3 cup sugar
1 egg, separated
2 tbsp. milk
1 tsp. vanilla
1 cup flour
1/3 cup Hershey’s® Cocoa
¼ tsp. salt
1 cup finely chopped pecans
Caramel Filling:
14 unwrapped light caramels
3 tbsp. heavy cream
½ cup Hershey’s® Semisweet Chocolate Chips or Chunks
1 tsp. shortening
In small bowl, beat margarine, sugar, egg yolk, milk and vanilla until blended.
Stir together flour, cocoa and slat; blend into margarine mixture.
Refrigerate 1 hour or until firm enough to handle.
Beat egg white slightly. Shape dough into 1” balls. Dip each into egg white; roll in pecans to coat. Place 1” apart on greased cookie sheet. Press thumb gently in center of each ball.
Bake at 350° for 10 to 12 minutes or until set. Meanwhile prepare Filling: In small saucepan, combine caramels and heavy cream. Cook over low heat;
stirring frequently, until caramels are melted and mixture is smooth.
Remove cookies from oven; carefully press center of each cookie again with thumb to make indentation. Immediately, spoon about ½ tsp. of Caramel
Filling inciter of each cookie. Carefully remove from cookie sheet to wire rack. Col competely.
In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH 1 minute or until smooth when stirred. Place wax paper under wire rack with cookies. Drizzle chocolate mixture over to of cookies.
Make about 2 dozen cookies.
Chocolate Chip Whole Wheat Cookies
1 cup whole wheat flour
½ tsp. baking soda
½ tsp. salt
¾ cup shortening
1½ cups browns sugar
1 egg
¼ cup water
1 tsp. vanilla
2 cups quick cooking oats
1 cu raisins or chopped dried apricots
1 cup Hershey’s® Mini Chips Semisweet Chocolate
Stir together flour, baking soda and alt. In large bowl, beat shortening and brown sugar until well bended. Add egg, water and vanilla; beat well.
Gradually beat mixture into shortening mixture. Stir in remaining
ingredients.
Drop dough by teaspoonfuls onto greased cookie sheet; flatten slightly. Bake at 350° for 10 to 12 minutes or until golden brown. Remove fro cookie sheet to wire rack; cool completely.
About 5 dozen cookies
½ tsp. baking soda
½ tsp. salt
¾ cup shortening
1½ cups browns sugar
1 egg
¼ cup water
1 tsp. vanilla
2 cups quick cooking oats
1 cu raisins or chopped dried apricots
1 cup Hershey’s® Mini Chips Semisweet Chocolate
Stir together flour, baking soda and alt. In large bowl, beat shortening and brown sugar until well bended. Add egg, water and vanilla; beat well.
Gradually beat mixture into shortening mixture. Stir in remaining
ingredients.
Drop dough by teaspoonfuls onto greased cookie sheet; flatten slightly. Bake at 350° for 10 to 12 minutes or until golden brown. Remove fro cookie sheet to wire rack; cool completely.
About 5 dozen cookies
Chocolate Cherry Cookies
2 squares (1oz each) unsweetened chocolate
½ cup margarine, softened
½ cups sugar
1 egg
2 cups flour
1 tsp vanilla
¼ tsp salt
Maraschino cherries, well drained (about 48)
1 cup semisweet or milk chocolate chips
Melt unsweetened chocolate in top of double boiler over hot, not boiling,
water. Remove fro heat; cool. Cream margarine and sugar in large bowl
until light. Add egg and melted chocolate; beat until fluffy. Stir in
flour vanilla and salt until well blended. Cover; refrigerate until firm,
about 1 hour.
Lightly grease cookie sheets or line with parchment paper. Shape dough into 1” balls. Place 2” apart on prepared cookie sheets. With knuckle of
finger, make a deep indentation in center of each ball. Place a cherry into each indentation.
Bake at 400° for 8 minutes or just until set. Meanwhile, melt chocolate chips in small bowl over hot water. Stir until melted. Remove cookies to wire racks to cool. Drizzle melted chocolate over tops while still warm.
Refrigerate until chocolate is set
Makes about 4 dozen cookies
½ cup margarine, softened
½ cups sugar
1 egg
2 cups flour
1 tsp vanilla
¼ tsp salt
Maraschino cherries, well drained (about 48)
1 cup semisweet or milk chocolate chips
Melt unsweetened chocolate in top of double boiler over hot, not boiling,
water. Remove fro heat; cool. Cream margarine and sugar in large bowl
until light. Add egg and melted chocolate; beat until fluffy. Stir in
flour vanilla and salt until well blended. Cover; refrigerate until firm,
about 1 hour.
Lightly grease cookie sheets or line with parchment paper. Shape dough into 1” balls. Place 2” apart on prepared cookie sheets. With knuckle of
finger, make a deep indentation in center of each ball. Place a cherry into each indentation.
Bake at 400° for 8 minutes or just until set. Meanwhile, melt chocolate chips in small bowl over hot water. Stir until melted. Remove cookies to wire racks to cool. Drizzle melted chocolate over tops while still warm.
Refrigerate until chocolate is set
Makes about 4 dozen cookies
Chocolate Cookie Sandwiches
½ cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1½ cups flour
½ cup Hershey’s® Cocoa
½ tsp. baking soda
½ tsp. salt
¼ cup milk
Crème Filling:
2 tbsp. margarine, softened
2 tbsp. shortening
½ cup marshmallow crème
2/3 cup powdered sugar
¾ tsp. vanilla
In large bowl, beat ½ cup shortening, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt, add alternately with milk to shortening mixture, beating until mixture is well blended.
Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for
10 to 11 minutes or just until cookies are soft-set. (Do not overbake).
Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Meanwhile, in small bowl, beat margarine and 2 tbsp. shortening until blended. Gradually beat in marshmallow creme. Add powdered sugar and vanilla; beat to spreading consistency.
Spread bottom of one cookie with about 1 tbsp. of Crème Filling; cover with another cookie. Repeat with remaining cookies and filling.
About 15 filled cookies
1 cup sugar
1 egg
1 tsp. vanilla
1½ cups flour
½ cup Hershey’s® Cocoa
½ tsp. baking soda
½ tsp. salt
¼ cup milk
Crème Filling:
2 tbsp. margarine, softened
2 tbsp. shortening
½ cup marshmallow crème
2/3 cup powdered sugar
¾ tsp. vanilla
In large bowl, beat ½ cup shortening, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt, add alternately with milk to shortening mixture, beating until mixture is well blended.
Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for
10 to 11 minutes or just until cookies are soft-set. (Do not overbake).
Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Meanwhile, in small bowl, beat margarine and 2 tbsp. shortening until blended. Gradually beat in marshmallow creme. Add powdered sugar and vanilla; beat to spreading consistency.
Spread bottom of one cookie with about 1 tbsp. of Crème Filling; cover with another cookie. Repeat with remaining cookies and filling.
About 15 filled cookies
Chocolate Dipped Crescents
1½ cups powdered sugar
1 cup Land O Lakes® butter, softened
1 egg
1½ tsp. almond extract
2½ cups flour
1 tsp. cream of tartar
1 tsp baking soda
1 6oz. pkg. chocolate chips, melted
Powdered sugar
In large bowl, combine 1½ cups of powdered sugar and butter. Beat at medium speed, scraping bowl often, until creamy 1 to 2 minutes. Add egg and almond extract; continue beating until well mixed, 1 to 2 minutes. Reduce speed to low. Add flour, cream of tartar, and baking soda. Continue beating, scraping bowl often, until well mixed 1 to 2 minutes. Shape into
1” balls. Roll balls into 2” ropes; shape into crescents. Place 2” apart
on ungreased cookie sheets.
Bake at 375° for 8 to 10 minutes or until set. Cookies do not brown. Cool
completely. Dip half of ech cookie into chocolate; sprinkle remaining half
with powdered sugar. Refrigerate until set.
Makes about 4½ dozen cookies
1 cup Land O Lakes® butter, softened
1 egg
1½ tsp. almond extract
2½ cups flour
1 tsp. cream of tartar
1 tsp baking soda
1 6oz. pkg. chocolate chips, melted
Powdered sugar
In large bowl, combine 1½ cups of powdered sugar and butter. Beat at medium speed, scraping bowl often, until creamy 1 to 2 minutes. Add egg and almond extract; continue beating until well mixed, 1 to 2 minutes. Reduce speed to low. Add flour, cream of tartar, and baking soda. Continue beating, scraping bowl often, until well mixed 1 to 2 minutes. Shape into
1” balls. Roll balls into 2” ropes; shape into crescents. Place 2” apart
on ungreased cookie sheets.
Bake at 375° for 8 to 10 minutes or until set. Cookies do not brown. Cool
completely. Dip half of ech cookie into chocolate; sprinkle remaining half
with powdered sugar. Refrigerate until set.
Makes about 4½ dozen cookies
Chocolate Orange Slices
1½ cups of Cream Cheese Cookie Dough
1½ tsp. grated orange peel
1/3 cup Bakers® Semisweet Real Chocolate Chips
1 tbsp. orange juice
1 tbsp. orange flavored liqueur
Add orange peel to the Dough; mix well. Shape into 8 x 1½” log. Refrigerate 30 minutes.
Cut log into ¼” slices. Place on ungreased cookie sheet. Bake at 325° for
15 to 18 minutes or until edges begin to brown. Cool on wire rack.
Melt the chocolate chips with orange juice and liqueur in small saucepan over low heat, stirring until smooth. Dip cookies into chocolate mixture.
Make about 2½ dozen cookies.
1½ tsp. grated orange peel
1/3 cup Bakers® Semisweet Real Chocolate Chips
1 tbsp. orange juice
1 tbsp. orange flavored liqueur
Add orange peel to the Dough; mix well. Shape into 8 x 1½” log. Refrigerate 30 minutes.
Cut log into ¼” slices. Place on ungreased cookie sheet. Bake at 325° for
15 to 18 minutes or until edges begin to brown. Cool on wire rack.
Melt the chocolate chips with orange juice and liqueur in small saucepan over low heat, stirring until smooth. Dip cookies into chocolate mixture.
Make about 2½ dozen cookies.
Chocolate Sugar Cookies
3 squares Baker’s® Unsweetened Chocolate
1 cup margarine
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
¼ tsp. salt
Additional sugar
Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely mixed. Mix in flour, soda and salt.
Refrigerate 30 minutes.
Shape dough into 1” balls; roll in additional sugar. Place on ungreased cookie sheets. (If a flatter, crisper cookie is desired, flatten ball with bottom of drinking glass.) Bake at 375° for 8 to 10 minutes or until set. Remove from cookie sheets to cool on wire racks.
Make about 3½ dozen cookies
VARIATIONS:
JAM-FILLED CHOCLATE SUGAR COOKIES:
Prepare Chocolate Sugar Cookie dough as directed; roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.
CHOCOLATE-CARAMEL SUGAR COOKIES:
Prepare Chocolate Sugar Cookie dough as directed; roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed.
Microwave 1 14oz. pkg. Kraft® Caramels with 2 tbsp. milk in microwavable bowl on HIGH 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture.
Place 1 square Baker’s® Semisweet Chocolate in a zipper-style sandwich bag.
Close bag tightly. Microwave on HIGH about 1 minute or until chocolate is
melted. Fold down top of bag tightly and snip a tiny piece off 1 corner
(about 1/8”). Holding top of bag tightly; drizzle chocolate through
opening over cookies.
1 cup margarine
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
¼ tsp. salt
Additional sugar
Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely mixed. Mix in flour, soda and salt.
Refrigerate 30 minutes.
Shape dough into 1” balls; roll in additional sugar. Place on ungreased cookie sheets. (If a flatter, crisper cookie is desired, flatten ball with bottom of drinking glass.) Bake at 375° for 8 to 10 minutes or until set. Remove from cookie sheets to cool on wire racks.
Make about 3½ dozen cookies
VARIATIONS:
JAM-FILLED CHOCLATE SUGAR COOKIES:
Prepare Chocolate Sugar Cookie dough as directed; roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.
CHOCOLATE-CARAMEL SUGAR COOKIES:
Prepare Chocolate Sugar Cookie dough as directed; roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed.
Microwave 1 14oz. pkg. Kraft® Caramels with 2 tbsp. milk in microwavable bowl on HIGH 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture.
Place 1 square Baker’s® Semisweet Chocolate in a zipper-style sandwich bag.
Close bag tightly. Microwave on HIGH about 1 minute or until chocolate is
melted. Fold down top of bag tightly and snip a tiny piece off 1 corner
(about 1/8”). Holding top of bag tightly; drizzle chocolate through
opening over cookies.
Chocolate Chip Lolipops
1 pkg. Duncan Hines® Chocolate Chip Cookie Mix
1 egg
2 tsp. water
Flat ice cream sticks
Assorted decors
Combine cookie mix, contents of buttery flavor packet from Mix, egg, and water in large bowl. Stir until thoroughly blended. Shape dough into 24
balls. Place balls 3” apart on ungreased baking sheets, preferably “shiny” ones.
Push ice cream stick into center of each ball. Flatten dough ball with hand to form round lollipop. Decorate by pressing decors onto dough. Bake at 375° for 8 to 9 minutes or until light golden brown. Cool 1 minute on
baking sheets. Remove to cooling racks. Cool completely. Store in
airtight container.
2 dozen Lollipops
1 egg
2 tsp. water
Flat ice cream sticks
Assorted decors
Combine cookie mix, contents of buttery flavor packet from Mix, egg, and water in large bowl. Stir until thoroughly blended. Shape dough into 24
balls. Place balls 3” apart on ungreased baking sheets, preferably “shiny” ones.
Push ice cream stick into center of each ball. Flatten dough ball with hand to form round lollipop. Decorate by pressing decors onto dough. Bake at 375° for 8 to 9 minutes or until light golden brown. Cool 1 minute on
baking sheets. Remove to cooling racks. Cool completely. Store in
airtight container.
2 dozen Lollipops
Chocolate Kahula Bears
¼ cup Kahlua®
2 squares unsweetened chocolate
2/3 cup shortening
1-2/3 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
¾ tsp. salt
½ tsp. cinnamon
Chocolate Icing:
6 squares semisweet chocolate
1/3 cup margarine
¼ cup Kahlua®
1 tbsp corn syrup
¾ cup powdered sugar
To dilute Kahlua® in measuring cup, add enough water to make 1/3 cup liquid. In small saucepan over low hat, melt 2 squares chocolate; cool.
In large bowl, beat shortening, sugar, eggs and vanilla until light and fluffy.
Stir in chocolate. In small bowl, combine flour, baking powder, slat and
cinnamon. Add dry ingredients to egg mixture alternately with 1/3 cup
liquid. Cover; refrigerate until firm. Roll out dough, ¼ at a time, about
¼” thick on well-floured surface. Cut out with bear-shaped or other
cookie cutter. Place 2” apart on ungreased cookie sheets. Bake at 350° for
8 to 10 minutes. Remove to wire racks to cool.
In medium saucepan, combine 6 squares chocolate, margarine, ¼ cup Kahlua® and corn syrup. Cook over low heat until chocolate melts, stirring to blend. Add powdered sugar; beat until smooth. If necessary, beat in additional Kahlua® to make spreading consistency. Spread in thin, even layer on cookies. Let stand until set; decorate as desired.
Makes 2½ dozen cookies
2 squares unsweetened chocolate
2/3 cup shortening
1-2/3 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
¾ tsp. salt
½ tsp. cinnamon
Chocolate Icing:
6 squares semisweet chocolate
1/3 cup margarine
¼ cup Kahlua®
1 tbsp corn syrup
¾ cup powdered sugar
To dilute Kahlua® in measuring cup, add enough water to make 1/3 cup liquid. In small saucepan over low hat, melt 2 squares chocolate; cool.
In large bowl, beat shortening, sugar, eggs and vanilla until light and fluffy.
Stir in chocolate. In small bowl, combine flour, baking powder, slat and
cinnamon. Add dry ingredients to egg mixture alternately with 1/3 cup
liquid. Cover; refrigerate until firm. Roll out dough, ¼ at a time, about
¼” thick on well-floured surface. Cut out with bear-shaped or other
cookie cutter. Place 2” apart on ungreased cookie sheets. Bake at 350° for
8 to 10 minutes. Remove to wire racks to cool.
In medium saucepan, combine 6 squares chocolate, margarine, ¼ cup Kahlua® and corn syrup. Cook over low heat until chocolate melts, stirring to blend. Add powdered sugar; beat until smooth. If necessary, beat in additional Kahlua® to make spreading consistency. Spread in thin, even layer on cookies. Let stand until set; decorate as desired.
Makes 2½ dozen cookies
Chocolate Mint Cutouts
1½ cups of Cream Cheese Cookie Dough
¼ tsp. mint extract
Few drops green food coloring
¼ cup mint-flavored semisweet chocolate chips
Add mint extract and food coloring to the Dough; into 1/8” thickness; cut with assorted 3” cookie cutters. Place on ungreased cookie sheet. Bake at
325° for 10 to 12 minutes or until edges begin to brown. Cool on wire rack.
Melt the chips in small saucepan over low heat; stirring until smooth. Drizzle over cookies.
Makes about 3 dozen cookies.
¼ tsp. mint extract
Few drops green food coloring
¼ cup mint-flavored semisweet chocolate chips
Add mint extract and food coloring to the Dough; into 1/8” thickness; cut with assorted 3” cookie cutters. Place on ungreased cookie sheet. Bake at
325° for 10 to 12 minutes or until edges begin to brown. Cool on wire rack.
Melt the chips in small saucepan over low heat; stirring until smooth. Drizzle over cookies.
Makes about 3 dozen cookies.
Almond Rice Madeleines
Pam® Cooking Spray
1 cup whole blanched almonds, lightly toasted
1½ cups sugar
¾ cup flaked coconut
3 cups cooked rice, chilled
3 egg whites
Fresh raspberries
Cool Whip® whipped topping
Powdered sugar
Coat madeleine pans or miniature muffin cups with cooking spray. Place almonds in food processor fitted with knife blade; process until finely ground. Add sugar and coconut to processor, process until coconut is finely minced. Add rice; pulse to blend. Add egg whites; pulse to blend. Spoon mixture evenly into the muffin cups.
Bake at 350° for 25 to 30 minutes or until lightly browned. Cool completely in pans on wire rack. Cover and refrigerate 2 hours or until serving time. Run a sharp knife around each madeleine shell and gently remove from pan. Invert onto serve plats; serve with raspberries and whipped topping, if desired. Sprinkle with powdered sugar, if desired.
Make about 3 dozen madeleines
1 cup whole blanched almonds, lightly toasted
1½ cups sugar
¾ cup flaked coconut
3 cups cooked rice, chilled
3 egg whites
Fresh raspberries
Cool Whip® whipped topping
Powdered sugar
Coat madeleine pans or miniature muffin cups with cooking spray. Place almonds in food processor fitted with knife blade; process until finely ground. Add sugar and coconut to processor, process until coconut is finely minced. Add rice; pulse to blend. Add egg whites; pulse to blend. Spoon mixture evenly into the muffin cups.
Bake at 350° for 25 to 30 minutes or until lightly browned. Cool completely in pans on wire rack. Cover and refrigerate 2 hours or until serving time. Run a sharp knife around each madeleine shell and gently remove from pan. Invert onto serve plats; serve with raspberries and whipped topping, if desired. Sprinkle with powdered sugar, if desired.
Make about 3 dozen madeleines
Almond Shortbread Cookies
2½ cups flour
1 tsp. baking soda
1 tsp. cream of tarter
1 cup margarine, softened
1½ cups confectioners’ sugar
1 egg
2/3 cup sliced almonds
½ tsp. almond extract
Stir together flour, baking soda and cram of tarter; set aside.
In large bowl, beat margarine and sugar until fluffy. Add egg; mix well. Stir in almonds and extract. Add flour mixture; mix well (dough will b stiff).
Roll into 1-3/4” balls. Place on ungreased baking sheets; flatten slightly. Bake at 375° for 10 to 12 minutes or until lightly browned. Cool.
About 3 dozen
1 tsp. baking soda
1 tsp. cream of tarter
1 cup margarine, softened
1½ cups confectioners’ sugar
1 egg
2/3 cup sliced almonds
½ tsp. almond extract
Stir together flour, baking soda and cram of tarter; set aside.
In large bowl, beat margarine and sugar until fluffy. Add egg; mix well. Stir in almonds and extract. Add flour mixture; mix well (dough will b stiff).
Roll into 1-3/4” balls. Place on ungreased baking sheets; flatten slightly. Bake at 375° for 10 to 12 minutes or until lightly browned. Cool.
About 3 dozen
Apricot Almond Chewies
4 cups Dole® finely chopped dried apricot
4 cups Baker's® flaked coconut or coconut macaroons, crumbled
2 cups Diamond® slivered almonds toasted and finely chopped
1 14oz. can Eagle® sweetened condensed milk
Whole almonds, optional
In large bowl, combine all ingredients except whole almonds. Chill 2 hours. Shape into 1" balls. Top each with whole almond, if desired.
Store tightly covered in refrigerator.
Make about 6½ dozen
4 cups Baker's® flaked coconut or coconut macaroons, crumbled
2 cups Diamond® slivered almonds toasted and finely chopped
1 14oz. can Eagle® sweetened condensed milk
Whole almonds, optional
In large bowl, combine all ingredients except whole almonds. Chill 2 hours. Shape into 1" balls. Top each with whole almond, if desired.
Store tightly covered in refrigerator.
Make about 6½ dozen
Apricot Pecan Tassies
Base:
1 cup flour
½ cup margarine, cut into pieces
6 tbsp. cream cheese
Filling:
¾ cup packed light brown sugar
1 egg, lightly beaten
1 tbsp. margarine, softened
½ tsp. vanilla
¼ tsp salt
2/3 cup California dried apricot halves, diced
1/3 cup chopped pecans
For base, in food processor, combine flour, ½ cup margarine and cream cheese; process until mixture forms large ball. Wrap dough in plastic wrap and chill 15 minutes.
For filling, combine brown sugar, egg, 1 tbsp. margarine, vanilla and salt in bowl until smooth. Stir in apricots and nuts.
Shape dough into 2 dozen 1” balls and place in paper-lined or greased miniature muffin cups. Press dough on bottom and up side of each cup; fill each with 1 tsp. apricot-pecan filling. Bake at 325° for 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic wrap and frozen up to 6 weeks.
Makes 2 dozen cookies
1 cup flour
½ cup margarine, cut into pieces
6 tbsp. cream cheese
Filling:
¾ cup packed light brown sugar
1 egg, lightly beaten
1 tbsp. margarine, softened
½ tsp. vanilla
¼ tsp salt
2/3 cup California dried apricot halves, diced
1/3 cup chopped pecans
For base, in food processor, combine flour, ½ cup margarine and cream cheese; process until mixture forms large ball. Wrap dough in plastic wrap and chill 15 minutes.
For filling, combine brown sugar, egg, 1 tbsp. margarine, vanilla and salt in bowl until smooth. Stir in apricots and nuts.
Shape dough into 2 dozen 1” balls and place in paper-lined or greased miniature muffin cups. Press dough on bottom and up side of each cup; fill each with 1 tsp. apricot-pecan filling. Bake at 325° for 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic wrap and frozen up to 6 weeks.
Makes 2 dozen cookies
Bavarian Cookie Wreaths
3½ cups flour
1 cup sugar
3 tsp. grated orange peel, divided
¼ tsp. salt
1-1/3 cups margarine
¼ cup orange juice
1/3 cup finely chopped blanched almonds
1egg white, beaten with 1 tsp. water
Tinted Frosting
1 cup confectioners’ sugar
2 tbsp. margarine, softened
1 to 2 tsp. milk
Few drops green food color
Red cinnamon candies
In large bowl, mix flour, ¾ cup sugar, 2 tsp. orange peel and salt. Using
pastry blender cut in margarine until mixture resembles coarse crumbs; add orange juice, stirring until mixture holds together. Knead a few times and press into a ball.
Shape dough into ¾” balls; lightly roll each on floured surface into 6” long strip. Using two strips, twist together to make a rope. Pinch ends of rope together to make wreath; place on greased cookie sheet.
In shallow dish, mix almonds, remaining ¼ cup sugar and 1 tsp. orange peel. Brush top of wreaths with egg white mixture and sprinkle with almond-sugar mixture. Bake at 400° for 8 to 10 minutes or until lightly browned.
Remove to wire racks to cool completely.
To make Tinted Frosting: In small bowl, mix sugar, margarine, 1 tsp. milk and few drops green food color. Add more milk if necessary to make frosting spreadable. Fill pastry bag fitted with small leaf tip (#67). Decorate each wreath with 3 or 4 leaves and red cinnamon candies for berries.
Makes about 5 dozen cookies
1 cup sugar
3 tsp. grated orange peel, divided
¼ tsp. salt
1-1/3 cups margarine
¼ cup orange juice
1/3 cup finely chopped blanched almonds
1egg white, beaten with 1 tsp. water
Tinted Frosting
1 cup confectioners’ sugar
2 tbsp. margarine, softened
1 to 2 tsp. milk
Few drops green food color
Red cinnamon candies
In large bowl, mix flour, ¾ cup sugar, 2 tsp. orange peel and salt. Using
pastry blender cut in margarine until mixture resembles coarse crumbs; add orange juice, stirring until mixture holds together. Knead a few times and press into a ball.
Shape dough into ¾” balls; lightly roll each on floured surface into 6” long strip. Using two strips, twist together to make a rope. Pinch ends of rope together to make wreath; place on greased cookie sheet.
In shallow dish, mix almonds, remaining ¼ cup sugar and 1 tsp. orange peel. Brush top of wreaths with egg white mixture and sprinkle with almond-sugar mixture. Bake at 400° for 8 to 10 minutes or until lightly browned.
Remove to wire racks to cool completely.
To make Tinted Frosting: In small bowl, mix sugar, margarine, 1 tsp. milk and few drops green food color. Add more milk if necessary to make frosting spreadable. Fill pastry bag fitted with small leaf tip (#67). Decorate each wreath with 3 or 4 leaves and red cinnamon candies for berries.
Makes about 5 dozen cookies
Best Ever Spritz Cookies
2/3 cup sugar
1 cup Land O Lakes® butter, softened
1 egg
½ tsp salt
2 tsp vanilla
2¼ cups flour
In large bowl, combine sugar, butter, egg, salt and vanilla. Beat, scraping bowl often, until mixture is lightly and fluffy. 2 to 3 minutes. Add flour. Beat, scraping bowl often until well mixed 2 to 3 minutes. If desired, add the ingredients from one of the following variations. If dough is too soft, cover; refrigerate until firm enough to form cookies, 30 to 45 minutes.
Place dough into cookie press; form desired shapes 1” apart on cookie
sheets. Bake at 400° for 6 to 8 minutes or until edges are light browned.
Make about 5 dozen cookies
Lebkuchen Spice Spritz:
To the Spritz dough, add 1 tsp. each cinnamon and nutmeg, ½ tsp. allspice and ¼ tsp. cloves.
Glaze: In small bowl stir together 1 cup powdered sugar, 2 tbsp. milk and ½ tsp vanilla until smooth. Drizzle or pipe over warm cookies.
Eggnog Glazed Spritz:
To the Spritz dough, add 1 tsp. nutmeg.
Glaze: In small bowl stir together 1 cup powdered sugar; ¼ cup margarine,
softened; 2 tbsp water and ¼ tsp rum extract until smooth. Drizzle over
warm cookies.
Mint Kisses:
To the Spritz dough, add ¼ tsp. mint extract. Immediately after removing
cookies form oven, place 1 Hershey’s® chocolate candy kiss on each cookie.
Pina Colada Spritz:
Omit vanilla in Spritz dough recipe and add 1 tbsp. pineapple juice and ¼ tsp. rum extract; stir in ½ cup finely chopped coconut.
Frosting: In small bowl combine 1 cup powdered sugar, 2 tbsp margarine
softened; 2 tbsp pineapple preserves and 1 tbsp pineapple juice. Beat,
scraping bowl often, until light and fluffy, 2 to 3 minutes. Spread on
cooled cookies. If desired, sprinkle with toasted coconut.
Chocolate Chip Sprtiz:
To Spritz dough add ¼ cup coarsely grated semisweet chocolate
1 cup Land O Lakes® butter, softened
1 egg
½ tsp salt
2 tsp vanilla
2¼ cups flour
In large bowl, combine sugar, butter, egg, salt and vanilla. Beat, scraping bowl often, until mixture is lightly and fluffy. 2 to 3 minutes. Add flour. Beat, scraping bowl often until well mixed 2 to 3 minutes. If desired, add the ingredients from one of the following variations. If dough is too soft, cover; refrigerate until firm enough to form cookies, 30 to 45 minutes.
Place dough into cookie press; form desired shapes 1” apart on cookie
sheets. Bake at 400° for 6 to 8 minutes or until edges are light browned.
Make about 5 dozen cookies
Lebkuchen Spice Spritz:
To the Spritz dough, add 1 tsp. each cinnamon and nutmeg, ½ tsp. allspice and ¼ tsp. cloves.
Glaze: In small bowl stir together 1 cup powdered sugar, 2 tbsp. milk and ½ tsp vanilla until smooth. Drizzle or pipe over warm cookies.
Eggnog Glazed Spritz:
To the Spritz dough, add 1 tsp. nutmeg.
Glaze: In small bowl stir together 1 cup powdered sugar; ¼ cup margarine,
softened; 2 tbsp water and ¼ tsp rum extract until smooth. Drizzle over
warm cookies.
Mint Kisses:
To the Spritz dough, add ¼ tsp. mint extract. Immediately after removing
cookies form oven, place 1 Hershey’s® chocolate candy kiss on each cookie.
Pina Colada Spritz:
Omit vanilla in Spritz dough recipe and add 1 tbsp. pineapple juice and ¼ tsp. rum extract; stir in ½ cup finely chopped coconut.
Frosting: In small bowl combine 1 cup powdered sugar, 2 tbsp margarine
softened; 2 tbsp pineapple preserves and 1 tbsp pineapple juice. Beat,
scraping bowl often, until light and fluffy, 2 to 3 minutes. Spread on
cooled cookies. If desired, sprinkle with toasted coconut.
Chocolate Chip Sprtiz:
To Spritz dough add ¼ cup coarsely grated semisweet chocolate
Black Eyed Susans
Filling:
1 cup chopped SunMaid® Raisins
½ cup orange juice
½ tsp. grated orange peel
¼ cup sugar
Dash salt
Dough:
½ cup margarine, softened
½ cup peanut butter
1 cup sugar
1 egg
1 tsp. vanilla
1-3/4 cups flour
½ tsp. baking powder
¼ tsp salt
To prepare Filling: In small saucepan, combine all filling ingredients. Cook over medium heat, stirring frequently, until sugar dissolves and mixture thickens slightly. Cool while preparing dough.
To prepare Dough; in medium bowl, cream margarine, peanut butter, sugar, egg and vanilla. In small bowl, sift flour with baking powder and salt; stir into creamed mixture. Cover and chill several hours.
Roll out dough on lightly floured surface to 3/8” thickness. Cut into 3” rounds with cookie cutter. Place 2 tsp. of filling in centers of half the
dough rounds. Cut small circles from centers of remaining dough rounds.*
Place on top of raisin-filled rounds. Press edges together lightly to
seal. Place on greased baking sheets. Bake at 350° for 10 to 12 minutes or
until golden brown. Cool on baking sheets few minutes. Remove to wire
rack to cool completely.
*A doughnut cutter works well. Simple cut ½ of dough with holes and ½ without.
Makes about 1½ dozen cookies
1 cup chopped SunMaid® Raisins
½ cup orange juice
½ tsp. grated orange peel
¼ cup sugar
Dash salt
Dough:
½ cup margarine, softened
½ cup peanut butter
1 cup sugar
1 egg
1 tsp. vanilla
1-3/4 cups flour
½ tsp. baking powder
¼ tsp salt
To prepare Filling: In small saucepan, combine all filling ingredients. Cook over medium heat, stirring frequently, until sugar dissolves and mixture thickens slightly. Cool while preparing dough.
To prepare Dough; in medium bowl, cream margarine, peanut butter, sugar, egg and vanilla. In small bowl, sift flour with baking powder and salt; stir into creamed mixture. Cover and chill several hours.
Roll out dough on lightly floured surface to 3/8” thickness. Cut into 3” rounds with cookie cutter. Place 2 tsp. of filling in centers of half the
dough rounds. Cut small circles from centers of remaining dough rounds.*
Place on top of raisin-filled rounds. Press edges together lightly to
seal. Place on greased baking sheets. Bake at 350° for 10 to 12 minutes or
until golden brown. Cool on baking sheets few minutes. Remove to wire
rack to cool completely.
*A doughnut cutter works well. Simple cut ½ of dough with holes and ½ without.
Makes about 1½ dozen cookies
Brandy Lace Cookies
¼ cup sugar
¼ cup margarine
¼ cup Karo® corn syrup
½ cup flour
¼ cup very finely chopped pecans or walnuts
2 tbsp brandy
In small saucepan combine sugar, margarine and corn syrup Bring to boil over medium heat, stirring constantly. Remove from heat. Stir in flour, pecans and brandy. Drop 12 evenly spaced half teaspoonfuls of batter onto greased and floured cookie sheets.
Bake at 350° for 6 minutes or until golden. Cool 1 to 2 minutes or until
cookies can be lifted but are still warm and pliable; remove with spatula.
Curl around handle of wooden spoon; slide of when crisp. If cookies
harden before curling, return to oven to soften. Drizzle with melted
semisweet chocolate or white chocolate, if desired
¼ cup margarine
¼ cup Karo® corn syrup
½ cup flour
¼ cup very finely chopped pecans or walnuts
2 tbsp brandy
In small saucepan combine sugar, margarine and corn syrup Bring to boil over medium heat, stirring constantly. Remove from heat. Stir in flour, pecans and brandy. Drop 12 evenly spaced half teaspoonfuls of batter onto greased and floured cookie sheets.
Bake at 350° for 6 minutes or until golden. Cool 1 to 2 minutes or until
cookies can be lifted but are still warm and pliable; remove with spatula.
Curl around handle of wooden spoon; slide of when crisp. If cookies
harden before curling, return to oven to soften. Drizzle with melted
semisweet chocolate or white chocolate, if desired
Brownie Bon Bons
2 (10 oz. each) jars maraschino cherries with stems
4 squares Baker’s® Unsweetened Chocolate
¾ cup margarine
2 cups sugar
4 eggs
1 tsp vanilla
1 cup flour
Chocolate Fudge Filling
3 squares Baker’s® Unsweetened Chocolate
1 3oz. Philadelphia Brand® cream cheese, softened
1 tsp. vanilla
¼ cup Karo® corn syrup
1 cup powdered sugar
½ cup powdered sugar
Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Fill greased miniature muffin cups 2/3 full with batter.
Bake at 350° for 20 minutes or until toothpick inserted into center comes out with fudge crumbs. Do not overbake. Cool slightly in muffin pan; loosen edges with tip of knife. Remove from pans. Turn each brownie onto wax paper-lined tray while arm. Make ½” indentation into top of each brownie with end of wooden spoon. Cool completely.
To prepare Chocolate Fudge Filling, melt chocolate in small microwaveable bowl on HIGH 1 to 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted. Set aside.
Beat cream cheese and vanilla in small bowl until smooth. Slowly pour in corn syrup, beating until well blended. Add chocolate, beat until smooth.
Gradually add 1 cup powdered sugar, beating until well blended and smooth. Set aside.
Drain cherries, reserving liquid. Let cherries stand on paper towels to dry. Combine with ½ cup powdered sugar with enough reserved liquid to form a thin glaze.
Spoon about 1 tsp. of the filling into indentation of each brownie. Gently press cherry into the filling. Drizzle with powdered sugar glaze.
About 48 bon bons
4 squares Baker’s® Unsweetened Chocolate
¾ cup margarine
2 cups sugar
4 eggs
1 tsp vanilla
1 cup flour
Chocolate Fudge Filling
3 squares Baker’s® Unsweetened Chocolate
1 3oz. Philadelphia Brand® cream cheese, softened
1 tsp. vanilla
¼ cup Karo® corn syrup
1 cup powdered sugar
½ cup powdered sugar
Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Fill greased miniature muffin cups 2/3 full with batter.
Bake at 350° for 20 minutes or until toothpick inserted into center comes out with fudge crumbs. Do not overbake. Cool slightly in muffin pan; loosen edges with tip of knife. Remove from pans. Turn each brownie onto wax paper-lined tray while arm. Make ½” indentation into top of each brownie with end of wooden spoon. Cool completely.
To prepare Chocolate Fudge Filling, melt chocolate in small microwaveable bowl on HIGH 1 to 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted. Set aside.
Beat cream cheese and vanilla in small bowl until smooth. Slowly pour in corn syrup, beating until well blended. Add chocolate, beat until smooth.
Gradually add 1 cup powdered sugar, beating until well blended and smooth. Set aside.
Drain cherries, reserving liquid. Let cherries stand on paper towels to dry. Combine with ½ cup powdered sugar with enough reserved liquid to form a thin glaze.
Spoon about 1 tsp. of the filling into indentation of each brownie. Gently press cherry into the filling. Drizzle with powdered sugar glaze.
About 48 bon bons
Cherry Surprises
1 pkg. Duncan Hines® Golden Sugar Cookie Mix
36 TO 40 candied cherries
½ cup semisweet chocolate chips
1 tsp. Crisco® shortening
Prepare cookie mix following package directions for original recipe. Shape thin layer of dough around each candied cherry. Place 2” apart on greased
baking sheets. Bake at 375° for 8 minutes or until set but not
browed. Cool 1 minute on baking sheets. Remove to cooling racks. Cool
completely.
Combine chocolate chips and shortening in small resealable plastic bag. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until bended and chocolate is smooth. Snip pinpoint hole in corner of bag. Drizzle chocolate over cookies. Allow drizzle to set before storing between layers of waxed paper in airtight container.
3 to 3½ dozen cookies
*Well-drained maraschino cherries may be substituted for candied cherries.
36 TO 40 candied cherries
½ cup semisweet chocolate chips
1 tsp. Crisco® shortening
Prepare cookie mix following package directions for original recipe. Shape thin layer of dough around each candied cherry. Place 2” apart on greased
baking sheets. Bake at 375° for 8 minutes or until set but not
browed. Cool 1 minute on baking sheets. Remove to cooling racks. Cool
completely.
Combine chocolate chips and shortening in small resealable plastic bag. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until bended and chocolate is smooth. Snip pinpoint hole in corner of bag. Drizzle chocolate over cookies. Allow drizzle to set before storing between layers of waxed paper in airtight container.
3 to 3½ dozen cookies
*Well-drained maraschino cherries may be substituted for candied cherries.
Rich 'n' Creamy Brownie Bars
Brownies:
1 pkg. Duncan Hines® Chocolate Lovers’ Double Fudge Brownie Mix
2 eggs
1/3 cup water
¼ cup oil
½ cup chopped pecans
Topping:
1 8oz. pkg. Philadelphia Brand® cream cheese, softened
2 eggs
3½ cups confectioners’ sugar
1 tsp. vanilla
For brownies, combine brownie mix, contents of fudge packet from the Mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Stir in pecans. Spread evenly in greased 13 x 9 glass pan.
For topping, beat cream cheese in large bowl until smooth. Beat in eggs,
confectioners’ sugar an vanilla until smooth. Spread evenly over brownie
mixture. Bake at 350° for 45 to 50 minutes or until edges and top are
golden brown and shiny. Cool completely. Refrigerate until well chilled.
Cut into 48 bars.
1 pkg. Duncan Hines® Chocolate Lovers’ Double Fudge Brownie Mix
2 eggs
1/3 cup water
¼ cup oil
½ cup chopped pecans
Topping:
1 8oz. pkg. Philadelphia Brand® cream cheese, softened
2 eggs
3½ cups confectioners’ sugar
1 tsp. vanilla
For brownies, combine brownie mix, contents of fudge packet from the Mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Stir in pecans. Spread evenly in greased 13 x 9 glass pan.
For topping, beat cream cheese in large bowl until smooth. Beat in eggs,
confectioners’ sugar an vanilla until smooth. Spread evenly over brownie
mixture. Bake at 350° for 45 to 50 minutes or until edges and top are
golden brown and shiny. Cool completely. Refrigerate until well chilled.
Cut into 48 bars.
Rich Lemon Bars
1½ cups plus 3 tbsp. flour
½ cup confectioners’ sugar
¾ cup cold margarine
4 eggs, slightly beaten
1½ cups sugar
1 tsp. baking powder
½ cup ReaLemon® Lemon Juice from Concentrate
In medium bowl, combine 1½ cups flour and confectioners’ sugar; cut in
margarine until crumbly. Press onto bottom of lightly greased 13 x 9 glass pan; bake at 350° for 15 minutes.
Meanwhile, in large bowl, combine eggs, sugar, baking powder, Lemon Juice and 3 tbsp flour; mix well. Pour over bake crust; bake for 20 to 25 minutes or until golden brown. Cool. Cut into bars.
Sprinkle with additional confectioners’ sugar. Store covered in refrigerator; serve at room temp.
Make 30 bars
LEMON PECAN BARS: Omit 3 tbsp. flour in lemon mixture. Sprinkle ¾ cup finely chopped pecans over top of lemon mixture. Bake as above.
COCONUT LEMON BARS: Omit 3 tbsp; flour in lemon mixture. Sprinkle ¾ cup
flaked coconut over top of lemon mixture. Bake as above.
½ cup confectioners’ sugar
¾ cup cold margarine
4 eggs, slightly beaten
1½ cups sugar
1 tsp. baking powder
½ cup ReaLemon® Lemon Juice from Concentrate
In medium bowl, combine 1½ cups flour and confectioners’ sugar; cut in
margarine until crumbly. Press onto bottom of lightly greased 13 x 9 glass pan; bake at 350° for 15 minutes.
Meanwhile, in large bowl, combine eggs, sugar, baking powder, Lemon Juice and 3 tbsp flour; mix well. Pour over bake crust; bake for 20 to 25 minutes or until golden brown. Cool. Cut into bars.
Sprinkle with additional confectioners’ sugar. Store covered in refrigerator; serve at room temp.
Make 30 bars
LEMON PECAN BARS: Omit 3 tbsp. flour in lemon mixture. Sprinkle ¾ cup finely chopped pecans over top of lemon mixture. Bake as above.
COCONUT LEMON BARS: Omit 3 tbsp; flour in lemon mixture. Sprinkle ¾ cup
flaked coconut over top of lemon mixture. Bake as above.
Scrumptious Chocolate Layer Bars
2 cups Hershey’s® Semisweet Chocolate Chips
1 8oz. pkg. Philadelphia Brand® cream cheese
2/3 cup evaporated milk
1 cup chopped walnut
¼ cup sesame seeds, optional
1 tsp. almond extract
3 cups flour
1½ cups sugar
1 tsp. baking powder
½ tsp. salt
1 cup margarine
2 eggs
In medium saucepan, combine chocolate chips, cream cheese and milk; cook over low heat, stirring constantly, until chips are melted and mixture is
blended. Remove form heat; stir in walnuts, sesame seeds, and ½ tsp.
almond extract. Blend well; set aside.
Stir together remaining ingredients, blend well until mixture resembles coarse crumbs. Press half of crumb mixture into greased 13 x 9 “ glass baking pan; spread with chocolate mixture. Sprinkle with remaining crumbs over filling. Bake at 375° for 35 to 40 minutes or until golden brown. Cool completely in pan on wire rack. Cut into 36 bars.
1 8oz. pkg. Philadelphia Brand® cream cheese
2/3 cup evaporated milk
1 cup chopped walnut
¼ cup sesame seeds, optional
1 tsp. almond extract
3 cups flour
1½ cups sugar
1 tsp. baking powder
½ tsp. salt
1 cup margarine
2 eggs
In medium saucepan, combine chocolate chips, cream cheese and milk; cook over low heat, stirring constantly, until chips are melted and mixture is
blended. Remove form heat; stir in walnuts, sesame seeds, and ½ tsp.
almond extract. Blend well; set aside.
Stir together remaining ingredients, blend well until mixture resembles coarse crumbs. Press half of crumb mixture into greased 13 x 9 “ glass baking pan; spread with chocolate mixture. Sprinkle with remaining crumbs over filling. Bake at 375° for 35 to 40 minutes or until golden brown. Cool completely in pan on wire rack. Cut into 36 bars.
Triple Layer Cookie Bars
½ cup margarine
1½ cups graham cracker crumbs
1 7oz. pkg. flaked coconut
1 14oz. can Eagle® sweetened condensed milk
1 12oz. pkg Nestle® semisweet chocolate chips
½ cup creamy peanut butter
In 13 x 9 glass baking pan, melt margarine in oven at 325°. Sprinkle crumbs evenly over margarine. Top evenly with coconut, then sweetened condensed milk. Bake for 25 minutes or until lightly browned.
In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill thoroughly. Cut into bars. Store loosely covered at room temp.
Makes 36 bars
1½ cups graham cracker crumbs
1 7oz. pkg. flaked coconut
1 14oz. can Eagle® sweetened condensed milk
1 12oz. pkg Nestle® semisweet chocolate chips
½ cup creamy peanut butter
In 13 x 9 glass baking pan, melt margarine in oven at 325°. Sprinkle crumbs evenly over margarine. Top evenly with coconut, then sweetened condensed milk. Bake for 25 minutes or until lightly browned.
In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill thoroughly. Cut into bars. Store loosely covered at room temp.
Makes 36 bars
Toffee Bars
½ cup margarine
1 cup oats
½ cup packed brown sugar
½ cup flour
½ cup finely chopped walnuts
¼ tsp. baking soda
1 14oz. can Eagle® sweetened condensed milk
2 tsp. vanilla
1 6oz. pkg. semisweet chocolate chips
In medium saucepan, melt 6 tbsp. of margarine; stir in oats, sugar, flour, nuts and baking soda. Press firmly on bottom of greased 13 x 9 glass baking pan. Bake at 350° for 10 to 15 minutes or until lightly browned.
Meanwhile, in medium saucepan, combine remain margarine and sweetened milk.
Over medium heat, cook and stir until mixture thickens slightly,
about 15 minutes. Remove form heat; stir in vanilla. Pour over crust.
Return to oven; bake 10 to 15 minutes longer or until lightly brown.
Remove from oven; immediately sprinkle chips on top. Let stand 1 minute,
spread while still warm. Cool to room temp.; chill thoroughly. Cut into
bars. Store tightly cored at room temp.
Makes 36 bars
1 cup oats
½ cup packed brown sugar
½ cup flour
½ cup finely chopped walnuts
¼ tsp. baking soda
1 14oz. can Eagle® sweetened condensed milk
2 tsp. vanilla
1 6oz. pkg. semisweet chocolate chips
In medium saucepan, melt 6 tbsp. of margarine; stir in oats, sugar, flour, nuts and baking soda. Press firmly on bottom of greased 13 x 9 glass baking pan. Bake at 350° for 10 to 15 minutes or until lightly browned.
Meanwhile, in medium saucepan, combine remain margarine and sweetened milk.
Over medium heat, cook and stir until mixture thickens slightly,
about 15 minutes. Remove form heat; stir in vanilla. Pour over crust.
Return to oven; bake 10 to 15 minutes longer or until lightly brown.
Remove from oven; immediately sprinkle chips on top. Let stand 1 minute,
spread while still warm. Cool to room temp.; chill thoroughly. Cut into
bars. Store tightly cored at room temp.
Makes 36 bars
White Chocolate Brownies
1 pkg. Duncan Hines® Chocolate Lovers’ Milk Chocolate Chunk Brownie Mix
2 eggs
1/3 cup water
1/3 cup oil
¾ cup coarsely chopped white chocolate
¼ cup sliced natural almonds
Combine brownie mix, eggs, water and oil in large bowl Stir with spoon until well blended, about 50 strokes. Fold in white chocolate. Spread in greased 13 x 9 baking pan. Bake at 350° for 25 to 28 minutes or until set.
Cool completely. Cut into 24 large brownies.
TIP: For Decadent Brownies, combine 3 oz. coarsely chopped white chocolate and 2 tbsp Crisco® Shortening in small heavy saucepan. Melt over low heat
stirring constantly. Drizzle over cooled brownies.
2 eggs
1/3 cup water
1/3 cup oil
¾ cup coarsely chopped white chocolate
¼ cup sliced natural almonds
Combine brownie mix, eggs, water and oil in large bowl Stir with spoon until well blended, about 50 strokes. Fold in white chocolate. Spread in greased 13 x 9 baking pan. Bake at 350° for 25 to 28 minutes or until set.
Cool completely. Cut into 24 large brownies.
TIP: For Decadent Brownies, combine 3 oz. coarsely chopped white chocolate and 2 tbsp Crisco® Shortening in small heavy saucepan. Melt over low heat
stirring constantly. Drizzle over cooled brownies.
Walnut Crunch Brownies
Brownie Layer:
4 squares Baker’s® Unsweetened Chocolate
¾ cup margarine
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup flour
Walnut Topping:
¼ cup margarine
¾ cup packed brown sugar
2 eggs
2 tbsp. flour
1 tsp. vanilla
4 cups chopped walnuts
Microwave chocolate and ¾ cup margarine at HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Mix in 4 eggs and 1 tsp. vanilla until well blended. Stir in 1 cup flour. Spread in greased 13 x 9 glass baking pan.
Microwave ¼ cup margarine and brown sugar on HIGH 1 minute or until margarine is melted. Stir in 2 eggs, 2 tbsp flour and 1 tsp. vanilla until completely mixed. Stir in walnuts. Spread mixture evenly over brownie batter.
Bake at 350° for 45 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan; cut into squares.
Makes about 24 brownies.
4 squares Baker’s® Unsweetened Chocolate
¾ cup margarine
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup flour
Walnut Topping:
¼ cup margarine
¾ cup packed brown sugar
2 eggs
2 tbsp. flour
1 tsp. vanilla
4 cups chopped walnuts
Microwave chocolate and ¾ cup margarine at HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Mix in 4 eggs and 1 tsp. vanilla until well blended. Stir in 1 cup flour. Spread in greased 13 x 9 glass baking pan.
Microwave ¼ cup margarine and brown sugar on HIGH 1 minute or until margarine is melted. Stir in 2 eggs, 2 tbsp flour and 1 tsp. vanilla until completely mixed. Stir in walnuts. Spread mixture evenly over brownie batter.
Bake at 350° for 45 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan; cut into squares.
Makes about 24 brownies.
Peanut Butter Paisley Brownies
½ cup margarine, softened
¼ cup Reese’s® Peanut Butter
1 cup sugar
1 cup brown sugar
3 eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
¼ tsp. salt
½ cup Hershey’s® Syrup
In large bowl, margarine and peanut butter. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well.
Spread half of batter into greased 13 x 9 glass baking pan. Spoon syrup over top. Carefully spread with remaining batter. Swirl with metal spatula or knife for marbled effect. Bake at 350° for 35 to 40 minutes or until
lightly browned. Cool completely in pan on wire rack. Cut into squares.
36 brownies
¼ cup Reese’s® Peanut Butter
1 cup sugar
1 cup brown sugar
3 eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
¼ tsp. salt
½ cup Hershey’s® Syrup
In large bowl, margarine and peanut butter. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well.
Spread half of batter into greased 13 x 9 glass baking pan. Spoon syrup over top. Carefully spread with remaining batter. Swirl with metal spatula or knife for marbled effect. Bake at 350° for 35 to 40 minutes or until
lightly browned. Cool completely in pan on wire rack. Cut into squares.
36 brownies
Chocolate Cherry Brownies
1 16oz. jar maraschino cherries
2/3 cup plus 3 tbsp. margarine
1 6oz. semisweet chocolate pieces
1 cup sugar
1 tsp. vanilla
2 eggs
1¼ cups flour
¾ cup Quakers® Oats, uncooked
1 tsp. baking powder
¼ tsp. salt
2 tsp. Crisco® shortening
Drain cherries; reserve 12 and chop remainder. In large saucepan over low
heat, melt margarine and ½ cup chocolate pieces, stirring until smooth.
Remove form heat; cool slightly. Add sugar and vanilla. Beat in eggs,
one at a time. Add combined four, oats, baking powder and salt. Stir in
chopped cherries.
Spread into greased 13 x 9 glass baking pan. Bake at 350° for 25 minutes or until brownies pull away form sides of pan. Cool completely in pan on wire rack.
Cut reserved cherries in half, place evenly on top of brownies. In saucepan over low heat, melt remaining chocolate pieces and shortening, stirring constantly until smooth.* Drizzle over brownies; cut into about 2½” squares Store tightly covered.
About 2 dozen brownies
*Microwave Directions: place chocolate pieces and shortening in microwaveable bowl. Micro at HIGH 1 to 1½ minutes, stirring after 1 minute.
2/3 cup plus 3 tbsp. margarine
1 6oz. semisweet chocolate pieces
1 cup sugar
1 tsp. vanilla
2 eggs
1¼ cups flour
¾ cup Quakers® Oats, uncooked
1 tsp. baking powder
¼ tsp. salt
2 tsp. Crisco® shortening
Drain cherries; reserve 12 and chop remainder. In large saucepan over low
heat, melt margarine and ½ cup chocolate pieces, stirring until smooth.
Remove form heat; cool slightly. Add sugar and vanilla. Beat in eggs,
one at a time. Add combined four, oats, baking powder and salt. Stir in
chopped cherries.
Spread into greased 13 x 9 glass baking pan. Bake at 350° for 25 minutes or until brownies pull away form sides of pan. Cool completely in pan on wire rack.
Cut reserved cherries in half, place evenly on top of brownies. In saucepan over low heat, melt remaining chocolate pieces and shortening, stirring constantly until smooth.* Drizzle over brownies; cut into about 2½” squares Store tightly covered.
About 2 dozen brownies
*Microwave Directions: place chocolate pieces and shortening in microwaveable bowl. Micro at HIGH 1 to 1½ minutes, stirring after 1 minute.
Chocolate Pecan Bars
1¼ cups flour
1 cup confectioners’ sugar
½ cup Hershey’s® Unsweetened Cocoa
1 cup cold margarine
1 14oz. can Eagle® sweetened condensed milk
1 egg
2 tsp. vanilla
1½ cups chopped pecans
In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly.
Press firmly on bottom of 13 x 9 glass baking pan. Bake at 325°
for 15 minutes.
In medium bowl, beat sweetened condensed milk, egg and vanilla. Stir in pecans. Spread evenly over baked crust. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store covered I =refrigerator.
Makes 36 bars.
1 cup confectioners’ sugar
½ cup Hershey’s® Unsweetened Cocoa
1 cup cold margarine
1 14oz. can Eagle® sweetened condensed milk
1 egg
2 tsp. vanilla
1½ cups chopped pecans
In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly.
Press firmly on bottom of 13 x 9 glass baking pan. Bake at 325°
for 15 minutes.
In medium bowl, beat sweetened condensed milk, egg and vanilla. Stir in pecans. Spread evenly over baked crust. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store covered I =refrigerator.
Makes 36 bars.
Chocolate Streusel Bars
1-3/4 cups flour
1½ cups confectioners’ sugar
½ cup Hershey’s® Unsweetened Cocoa
1 cup cold margarine
1 8oz. pkg. Philadelphia Brand® cream cheese, softened
1 14oz. can Eagle® sweetened condensed milk
1 egg
2 tsp. vanilla
½ cup chopped walnuts, optional
In large bowl, combine flour, sugar and cocoa; mix well. Cut in margarine
until crumbly. (Mixture will be dry.) Reserving 2 cups crumb mixture,
press remainder firmly on bottom of 13 x 9 glass baking pan. Bake at 350°
for 15 minutes.
Meanwhile, in large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Pour evenly baked crust. Combine reserved crumb mixture with nuts, if desired;
sprinkle evenly over cheese mixture.
Bake 25 minutes or until bubbly. Cool; chill. . Cut into bars. Store covered in refrigerator.
Makes 24 to 36 bars
1½ cups confectioners’ sugar
½ cup Hershey’s® Unsweetened Cocoa
1 cup cold margarine
1 8oz. pkg. Philadelphia Brand® cream cheese, softened
1 14oz. can Eagle® sweetened condensed milk
1 egg
2 tsp. vanilla
½ cup chopped walnuts, optional
In large bowl, combine flour, sugar and cocoa; mix well. Cut in margarine
until crumbly. (Mixture will be dry.) Reserving 2 cups crumb mixture,
press remainder firmly on bottom of 13 x 9 glass baking pan. Bake at 350°
for 15 minutes.
Meanwhile, in large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Pour evenly baked crust. Combine reserved crumb mixture with nuts, if desired;
sprinkle evenly over cheese mixture.
Bake 25 minutes or until bubbly. Cool; chill. . Cut into bars. Store covered in refrigerator.
Makes 24 to 36 bars
Chocolate 'n' Oat Bars
1 cup flour
1 cup quick-cooking oats
¾ cup brown sugar
½ cup margarine, softened
1 14oz. can Eagle® sweetened condensed milk
1 cup chopped nuts
1 6oz. pkg. Nestle® semisweet chocolate chips
In large bowl, combine flour, oats, sugar and margarine; mix well. Reserving ½ cup oat mixture, press remainder on bottom of 13 x 9 glass baking pan. Bake at 325° for 10 minutes.
Pour sweetened condensed milk evenly over crust. Sprinkle with nuts and
chocolate chips. Top with remaining oat mixture; press don firmly. Bake
for 25 to 30 minutes or until lightly browned. Cool cut into 36 bars.
Store covered at room temp.
1 cup quick-cooking oats
¾ cup brown sugar
½ cup margarine, softened
1 14oz. can Eagle® sweetened condensed milk
1 cup chopped nuts
1 6oz. pkg. Nestle® semisweet chocolate chips
In large bowl, combine flour, oats, sugar and margarine; mix well. Reserving ½ cup oat mixture, press remainder on bottom of 13 x 9 glass baking pan. Bake at 325° for 10 minutes.
Pour sweetened condensed milk evenly over crust. Sprinkle with nuts and
chocolate chips. Top with remaining oat mixture; press don firmly. Bake
for 25 to 30 minutes or until lightly browned. Cool cut into 36 bars.
Store covered at room temp.
Almond Macaroon Brownies
Brownie Layer:
6 squares Baker’s® Unsweetened Chocolate
1/2 cup margarine
2/3 cup sugar
2 eggs
1 tsp. vanilla
1 cup flour
2/3 cup toasted chopped almonds
Cream Cheese Topping:
4 oz. Philadelphia Brand® cream cheese, softened
1/2 cup sugar
1 egg
1 tbsp. flour
1 cup Baker’s® Angel Flake Coconut
Microwave chocolate and margarine at HIGH 2 minutes or until margarine is
melted. Stir until chocolate is completely melted. Stir 2/3 cup sugar into melted chocolate mixture. Mix in 2 eggs and vanilla until well blended.
Stir in 1 cup flour and 1/3 cup of almonds. Spread in greased 8” square
baking pan.
Mix cream cheese, 1/3 cup sugar, 1 egg, and 1 tbsp flour in same bowl until smooth. Stir in remaining almonds and coconut. Spread mixture evenly over brownie batter.
Bake at 350° for 35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan. If desired, drizzle
with 1 square melted chocolate.
Makes about 16 brownies
6 squares Baker’s® Unsweetened Chocolate
1/2 cup margarine
2/3 cup sugar
2 eggs
1 tsp. vanilla
1 cup flour
2/3 cup toasted chopped almonds
Cream Cheese Topping:
4 oz. Philadelphia Brand® cream cheese, softened
1/2 cup sugar
1 egg
1 tbsp. flour
1 cup Baker’s® Angel Flake Coconut
Microwave chocolate and margarine at HIGH 2 minutes or until margarine is
melted. Stir until chocolate is completely melted. Stir 2/3 cup sugar into melted chocolate mixture. Mix in 2 eggs and vanilla until well blended.
Stir in 1 cup flour and 1/3 cup of almonds. Spread in greased 8” square
baking pan.
Mix cream cheese, 1/3 cup sugar, 1 egg, and 1 tbsp flour in same bowl until smooth. Stir in remaining almonds and coconut. Spread mixture evenly over brownie batter.
Bake at 350° for 35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan. If desired, drizzle
with 1 square melted chocolate.
Makes about 16 brownies
Best Brownies
½ cup margarine, melted
1 cup sugar
1 tsp. vanilla
2 eggs
½ cup flour
1/3 cup Hershey’s® Cocoa
¼ tsp. baking powder
¼ tsp salt
½ cup chopped nuts, optional
Creamy Brownie Frosting
3 tbsp. margarine, melted
3 tbsp. Hershey’s® Cocoa
1 tbsp corn syrup or honey
½ tsp. vanilla
1 cup powdered sugar
1 to 2 tbsp. milk
In medium bowl, stir together margarine, sugar and vanilla. Add eggs; with spoon, beat well. Stir tighter flour, cocoa, baking powder and salt;
gradually add to egg mixture, beating until well blended. Stir in nuts, if
desired. Spread batter evenly onto greased 9” square baking pan. Bake
at 350° for 20 to 25 minutes or until brownie begins to pull away from
sides of pan. Cool completely in pan on wire rack.
For Creamy Brownie Frosting: in small bowl, beat margarine, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat to spreading consistency.
Frost the cooled brownie. Cut into squares.
About 16 brownies
1 cup sugar
1 tsp. vanilla
2 eggs
½ cup flour
1/3 cup Hershey’s® Cocoa
¼ tsp. baking powder
¼ tsp salt
½ cup chopped nuts, optional
Creamy Brownie Frosting
3 tbsp. margarine, melted
3 tbsp. Hershey’s® Cocoa
1 tbsp corn syrup or honey
½ tsp. vanilla
1 cup powdered sugar
1 to 2 tbsp. milk
In medium bowl, stir together margarine, sugar and vanilla. Add eggs; with spoon, beat well. Stir tighter flour, cocoa, baking powder and salt;
gradually add to egg mixture, beating until well blended. Stir in nuts, if
desired. Spread batter evenly onto greased 9” square baking pan. Bake
at 350° for 20 to 25 minutes or until brownie begins to pull away from
sides of pan. Cool completely in pan on wire rack.
For Creamy Brownie Frosting: in small bowl, beat margarine, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat to spreading consistency.
Frost the cooled brownie. Cut into squares.
About 16 brownies
Blueberry Cheesecake Bars
1 pkg. Duncan Hines® Blueberry Muffin Mix
¼ cup margarine, softened
1/3 cup finely chopped pecans
1 8oz. pkg. Philadelphia Brand® cream cheese, softened
½ cup sugar
1 egg
3 tbsp. lemon juice
1 tsp. grated lemon peel
Rinse blueberries from the Mix and drain. Place muffin mix in medium bowl.
Cut into margarine. Stir in pecans. Press into bottom of greased 9” square pan. Bake at 350° for 15 minutes or until set.
Combine cream cheese and sugar in medium bowl. Beat until smooth. Add egg, lemon juice and peel. Beat well. Spread over baked curst. Sprinkle with
blueberries. Sprinkle contents of topping packet from the Mix over blueberries.
Return to oven and bake at 350° for 35 to 40 minutes or until filling is set. Cool completely. Refrigerate until ready to serve. Cut onto bars
16 bars.
¼ cup margarine, softened
1/3 cup finely chopped pecans
1 8oz. pkg. Philadelphia Brand® cream cheese, softened
½ cup sugar
1 egg
3 tbsp. lemon juice
1 tsp. grated lemon peel
Rinse blueberries from the Mix and drain. Place muffin mix in medium bowl.
Cut into margarine. Stir in pecans. Press into bottom of greased 9” square pan. Bake at 350° for 15 minutes or until set.
Combine cream cheese and sugar in medium bowl. Beat until smooth. Add egg, lemon juice and peel. Beat well. Spread over baked curst. Sprinkle with
blueberries. Sprinkle contents of topping packet from the Mix over blueberries.
Return to oven and bake at 350° for 35 to 40 minutes or until filling is set. Cool completely. Refrigerate until ready to serve. Cut onto bars
16 bars.
Caramel Chocolate Pecan Bars
Crust:
2 cups flour
1 cup packed brown sugar
‘1/2 cup margarine, softened
1 cup pecan halves
Filling:
2/3 cup margarine
½ cup packed brown sugar
½ cup butterscotch chips
½ cup semisweet chocolate chips
For crust, in large bowl, combine flour, 1 cup brown sugar and ½ cup margarine. Beat and scrap sides of bowl often, until well mixed and particles are fine, 2 to 2 minutes. Press on bottom of ungreased 13 x 9 baking pan. Sprinkle pecans evenly over unbaked crust.
For filling, in 1-qt. saucepan, combine 2/3 cup margarine and ½ cup brown
sugar. Cook over medium heat, stirring constantly, until mixture comes to
a full boil, 4 to 5 minutes. Boil, stirring constantly, until candy
thermometer reaches 242° or small amount of mixture dropped into ice water forms a firm ball, 1 minute. Pour over pecans and crust. Bake at 350° for
18 to 20 minutes or until entire caramel layer is bubbly.
Immediately sprinkle with butterscotch and chocolate chips. Allow to melt
slightly, 3 to 5 minutes. Swirl chips leaving some whole for marbled effect.
Cool completely; cut into bars.
3 dozen bars
2 cups flour
1 cup packed brown sugar
‘1/2 cup margarine, softened
1 cup pecan halves
Filling:
2/3 cup margarine
½ cup packed brown sugar
½ cup butterscotch chips
½ cup semisweet chocolate chips
For crust, in large bowl, combine flour, 1 cup brown sugar and ½ cup margarine. Beat and scrap sides of bowl often, until well mixed and particles are fine, 2 to 2 minutes. Press on bottom of ungreased 13 x 9 baking pan. Sprinkle pecans evenly over unbaked crust.
For filling, in 1-qt. saucepan, combine 2/3 cup margarine and ½ cup brown
sugar. Cook over medium heat, stirring constantly, until mixture comes to
a full boil, 4 to 5 minutes. Boil, stirring constantly, until candy
thermometer reaches 242° or small amount of mixture dropped into ice water forms a firm ball, 1 minute. Pour over pecans and crust. Bake at 350° for
18 to 20 minutes or until entire caramel layer is bubbly.
Immediately sprinkle with butterscotch and chocolate chips. Allow to melt
slightly, 3 to 5 minutes. Swirl chips leaving some whole for marbled effect.
Cool completely; cut into bars.
3 dozen bars
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