|
|
Virtual
Christmas Cookie Swap
by
NCTE-Talk Members
Take-Along
Breakfast Cookies
These
are great for traveling when you leave really early in the morning
and need a breakfast "on the road."
3/4 c flour 1 t vanilla extract
1/2 t baking soda 1 1/2 c regular oats, uncooked
1/2 t salt 1 c shredded Cheddar cheese
2/3 c butter, softened 1/2 c wheat germ
2/3 c sugar 6 slices bacon, cooked and crumbled
Combine flour, soda, and salt; mix well, and set aside. Cream butter
and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in
oats, cheese, wheat germ, and bacon. Drop dough by rounded
tablespoonfuls onto ungreased cookie sheets. Bake at 350F for 16
minutes. Cool 1 minutes on cookie sheets. Yield: 2 dozen
--Cyndi Holman, California
Okay,
try this to wash down all those cookies:
12 egg yolks
2 cups super fine sugar
4 cups Bourbon
4 cups whipping cream
4 cups milk
1 cup cognac
12 egg whites
finely grated peel of 1 orange and 1 lemon
freshly grated nutmeg
beat egg yolks in large bowl of electric mixer at medium speed until light and
lemon color
gradually add sugar until mixture falls from beaters in ribbons
add 2 cups bourbon and mix well
transfer to punch bowl, cover and let stand one hour
blend in whipping cream, milk, cognac, remaining bourbon
cover and refrigerate 2 hours.
beat egg whites in large bowl of electric mixer at medium speed until stiff and
glossy.
gently fold into bourbon mixture.
sprinkle each serving with orange and lemon peel and nutmeg.
This is guaranteed to knock your socks off.
cheers,
tednellen, nyc
Sarris' Banana Nut
Bread Pudding with Jack Daniels Sauce
Makes a 9 X 13 pan full.
Loaf bread cubed (works best with crusts cut off)
2 1/2 cups sugar
8 ripe bananas, mashed
1 cup pecans or almonds, chopped
5 tsp. vanilla flavoring
1 tsp nutmeg
8 tsp. cinnamon
heavy cream until mushy (for this entire recipe, I used a quart of cream)
Mix all together and bake 20 min. @ 350 degrees.
Sauce
Top of stove, boil 2 cups of cream, stirring constantly
Thicken with some corn starch (2-3 tsp? I just guessed.)
Once thickened, add:
1/2 cup sugar
1/2 cup (2 miniatures) Jack Daniels
Continue to cook at medium heat until re-thickens and alcohol dissipates
Pour over pudding when done. Poke holes in pudding to allow it to seep into
bread mixture.
Cindy Adams (from my teacher friend, Rachel), Alabama
Peppernuts
1 C. butter
2 C. brown sugar
2 C. white sugar
4 eggs
1 tsp. baking soda dissolved in 1 Tbs. hot water
1 tsp. cream of tartar
1 tsp. ginger
1 tsp. mace (you may substitute nutmeg)
1 tsp. anise oil (Note: oil, not flavoring)
6 3/4 C. flour
Mix ingredients in the order listed. Chill overnight. Roll into
small roll
(about the diameter of a dime). Slice thin; bake at 375 degrees for 8 to
10
minutes or until golden brown. (This is a small, hard cookie. We
give a
batch to my husband's aunt each year. She loves them with her morning
coffee!)
Makes about a thousand!
Moravian cookies
Sift together into bowl and reserve:
4 1/2 C sifted all-purpose flour (not instant type)
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
Add:
1 C firmly packed light brown sugar
Mix well.
With pastry blender or 2 knives, cut in:
1 C soft (not runny or whipped) butter or margarine
(The original recipe calls for 1/2 butter & 1/2
lard)
Gradually add:
1 1/2 C light molasses
1/2 tsp. cider vinegar
Mix thoroughly.
Chill dough several hours, or until firm enough to roll. Using a small
amount of dough at a time, roll on floured board to 1/8-inch thickness. (I
like softer cookies so roll mine a little thicker) Cut with floured fancy
cookie cutters.
Bake on greased cookie sheets in preheated moderate oven (350 degrees) for
about 10 minutes, or until browned. Cool on wire racks. Decorate
with
confectioners' sugar frosting, tinted as desired, and with colored sugar.
Makes about 72. Store cookies airtight. Can be frozen.
-- Dawn Moews
Bourbon
Balls
Oooh, do I ever
like this idea! Here's my contribution, in keeping with
the celebration of the senses theme that Rheinhold brought up (I think):
Sift together
2 T. cocoa
1 c. powdered sugar
Combine and stir in
1/4 c. bourbon
2 T. light corn syrup
Add and mix thoroughly
2-1/2 c. crushed vanilla wafers
1 c. broken pecans
Roll dough into small balls and dredge in powdered sugar or a
cocoa/sugar mixture. Store in a tightly sealed container or a large
ziploc bag -- tastes best after stewing in their own juices for a day or so.
This recipe is straight from the old Joy of Cooking, but it's been my
holiday favorite for years.
--Jean Gritter jgritter@earthlink.net
Peanut Butter
Chocolate Chip Cookies
1/2 cup EACH of white sugar, brown sugar (packed), and peanut butter
(chunkier the better)
1 egg
1 cup of flour
3/4 tsp baking powder
1/2 tsp baking soda
(I mix flour, baking powder, and baking soda in a separate bowl, then add in)
6-12 ounces of semi-sweet chocolate chips (semi sweet goes best with peanut
butter)
Optional: 1 package of nut topping
Roll dough into balls and place on cookie sheets, an inch apart. Smash,
with
a crisscross, with a fork dipped in white sugar
Bake in a 325-350 oven for 7-10 minutes, depending on how crispy you want them
Laurie Russo
CHOCOLATE LAVA
MUFFINS
Not cookies, but
sure are good!!!
INGREDIENTS
8 Oz semisweet chocolate chips (1 1/3 cups)
1 Stick butter softened
1/2 tsp vanila
1/2 Cup sugar
3 TLB flour
1/4 tsp salt
4 eggs
Preheat oven to 375.
Place a medium metal bowl in a saucepan of simmering water.
Melt chocolate and butter in the bowl.
Stir in the vanilla.
In another bowl, combine the sugar, flour and salt.
Sift these intot he chocolate mixture and mix with an electric hand
mixer.
Add one eg at a time, fully incorporating each egg before adding the
next.
Beat on hight until the batter is creamy and lightens in
color. (approximately 4 minutes)
Chill mixture.
Coat the muffin tin wiht butter.
Spoon mixture into the muffin tin using approx. 1/3 C.
Bake for 12-13 minutes.
Outside should be cake-like and centers should be gooey.
Let cool some before serving.
Just before serving, for an extra treat, melt one cup of vanilla
ice cream in a small sauce pan.
Spoon over warm muffins. For a caffein kick, add 1 tsp espresso
powder to the ice cream while melting, mix well and then spoon over
the muffins.
NOTES: Recipe halves well.
Alex
Death-By-Chocolate
Cookies
2 pkg (16 squares) Baker's semi-sweet baking chocolte
1/4 cup firmly packed brown sugar
1/2 cup margerine (butter if you prefer)
2 eggs (I substitute applesauce - works fine)
1 tsp. vanilla
1/2 cup flour
1/4 tsp. baking powder
2 cups chopped nuts of choice (optional)
Pre-heat oven to 350.
Coarsly chop 8 suares of the chocolate & set aside.
Microwave remaining 8 squares inlage bown on high for 1-2 minutes.
Stir until chocolate is melted and smooth.
Blend in suggar, margerine, eggs, vanilla.
Blend in flour & baking powder.
Stir in copped chocolate & nuts.
Drop by FULL tablespoonfuls onto ungreased cookie sheet.
Bake 12-13 minutes or until cookies are puffed and feel set to the touch.
Cool on cookie sheet 1-2 minutes before removing.
Transfer to wire rack to cook completely.
Makes about 18 cookies.
--Jeri
Pollock
"Lizzard"
Low Fat Chocolate Chip & Oatmeal Cookies
1 stick softened light margarine
1/2 cup applesauce (no sugar if possible)
1 1/4 cups brown sugar or sugar substitute
1/2 cup sugar substitute
2 eggs
2 tablespoons milk
2 teaspoons vanilla
1 teaspoon cinnamon
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 1/2 cups uncooked oatmeal
1 12 oz. package semi-sweet chocolate chips
1 cup chopped nuts (optional)
1. Preheat oven to 375 degrees.
2. Beat together sugar, sweeteners and margarine until creamy.
3. Add eggs, ilk and vanilla. Beat well.
4. Add combined flour, cinnamon, baking soda and salt. Mix well.
5. Stir in oats, chocolate chips and nuts. Mix well.
6. Drop onto ungreased cookie sheet by rounded tablespoonfuls.
7. Bake 9-11 minutes.
8. Cool a minute or two, remove to wire rack or plate.
Particularly good on snow days during "lizzards."
Makes about 5 dozen cookies.
--Anita Ehrenfried
Snickerdoodles
2 3/4 cup all purpose flour
2 teas. cream of tartar
l teas. baking soda
1/2 teas. salt ( I don't put this in)
l cup shortening
1 1/4 cups sugar
2 eggs
l teas. vanilla
2 tbls. sugar
l tbls. ground cinnamon
l teas. nutmeg
Preheat oven to 400.
Sift together flour, cream of tartar, baking soda in small bowl.
Beat together shortening and sugar in lg. bwl. Beat in eggs and vanilla.
Stir in flour mixture.
Roll dough between palms of hands and roll into balls, each ball about l tbl. of
dough.
Roll each ball in sugar mixture.
After rolling them in the sugar mixture, flatten with a juice glass or fork so
they brown better and look better, too.
Bake in oven for about 10 minutes or until lightly browned.
Sugar mixture:
2 tbls. sugar
l tbls. cinnamon
l teas. nutmeg
For discussion, Post on the Forum!
|