A Drinkable Chocolate Chip Cookie Experiment

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• 1 cup milk
• 1/4 teaspoon vanilla
• 1/2 teaspoon melted margarine (approx.)
• 2 tablespoons brown sugar
• 1 teaspoon cocoa

Recipe

• 1 pour milk, melted margarine, and vanilla into blender, followed by the brown sugar and cocoa.
• 2 blend until well mixed, and serve with about four ice cubes.

Danish Krasekager, Marzipan Cakes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground almonds, blanched
• 4 ounces icing sugar
• 4 ounces berry sugar
• 2 tablespoons water
• 3 egg whites
• 4 1/2 ounces icing sugar
• 1 egg
• 1/2 teaspoon vinegar

Recipe

• 1 mix all the ingredients (except icing ingredients) in a saucepan and heat over low heat, until almond paste is slightly roasted and has absorbed all the liquid leave the almond paste to cool completely.
• 2 roll the paste into strips the thickness of a medium finger and the length of a cookie sheet.
• 3 place the strips on a well greased baking sheet which has been slightly sprinkled with flour.
• 4 pinch each strip at the top so the strip is broad at the base and narrows to a sharp ridge at the top.
• 5 cut into 3 inch pieces.
• 6 bake in low oven 300f for 15-20 minutes or until light brown on top only, cool mix the icing ingredients and stir well and until it has an even consistency.
• 7 decorate the cookies with the icing drizzled in a zig zag patter across them.

Birds' Nests

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 1 cup butter
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups quaker oats
• 1 1/2 cups flour
• 1 cup finely chopped nuts
• 1/3 cup preserves

Recipe

• 1 heat oven to 350 degrees.
• 2 beat butter and sugar in large bowl until fluffy.
• 3 blend in egg and vanilla.
• 4 add oats and flour; mix well.
• 5 shape into 1 inch balls, roll in chopped nuts.
• 6 place on cookie sheet 2 inches apart.
• 7 make indentation in center of each ball with your thumb.
• 8 fill each thumbprint with 1/4 tsp preserves.
• 9 bake 12-15 minutes or until light golden brown.
• 10 cool on wire rack.
• 11 store loosely covered.

Christmas Tree Biscuits

Ingredients

• 150 g butter, softened
• 225 g brown sugar
• 2 eggs, lightly beaten
• 350 g plain flour
• 1 tablespoon baking powder
• 4 teaspoons mixed spice, ground

Recipe

• 1 combine the butter and sugar.
• 2 slowly add the eggs and beat until the mixture is smooth.
• 3 stir in the flour, baking powder and spice and mix thoroughly.
• 4 cover and chill for about 1 hour minimum.
• 5 preheat oven to 180 c / 350 f / gas 4.
• 6 carefully roll out the mixture on a floured surface and using christmas biscuit cutters, cut out various shapes.
• 7 using a skewer, make holes at the top of the shape to thread ribbons through.
• 8 place on greased baking sheets and bake for about 10 minutes.
• 9 cool on a wire rack.
• 10 when cool, thread with christmas ribbons, decorate with icing and hang on your christmas tree.

Danish Vanilla Crescent Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 150 g butter
• 210 g flour
• 80 g ground hazelnuts or 80 g almonds
• 80 g powdered sugar
• 1 egg
• 60 g powdered sugar
• 3 tablespoons vanilla sugar

Recipe

• 1 sieve the flour into a heap on a pastry board or into a large bowl.
• 2 cut the cold butter into small pieces and mix with the flour. add powdered sugar, ground almonds or hazelnuts and the egg.
• 3 rinse hands with cold water and quickly knead mixture into a crisp dough. chill for half an hour.
• 4 form thumb thick rolls from the dough, cut into 1 cm wide pieces, roll and form crescents.
• 5 bake at slow to medium heat (160° celsius) for 10-15 minutes, or until very light gold in colour.
• 6 turn the crescents in a mixture of powdered sugar and vanilla sugar while still hot. enjoy!

Biscotti With A Persian Twist

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 3 cups flour (i used equal amounts of organic pastry flour and all purpose flour-will try this subbing 1 cup whole)
• 1 tablespoon baking powder (yes, a tablespoon!)
• 1/2 teaspoon salt
• 3/4 cup agave, necar (or 3/4 cup of granulated sugar)
• 3/4 cup of smooth unsweetened applesauce (or apple butter)
• 1 -3 tablespoon oil (neutral tasting,i used coconut oil, use more oil for softer biscotti, less oil for crunchier biscott)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup tart cherries (sour)
• 1/2 cup almonds
• 1/2 cup cranberries
• 1/2 cup pistachios
• 1 teaspoon ground cardamom

Recipe

• 1 preheat your oven to 325* f and lightly oil one large or two smaller cookie sheets.
• 2 in a large bowl, whisk together flours, salt, baking powder, and cardamom powder if using.
• 3 in another bowl, mix together the agave or sugar, applesauce, oil, and extracts. (use more oil for a softer biscotti, less oil for a crunchier biscotti).
• 4 in thirds, gently add and stir sugar mixture into the flour mixture. batter will be very thick. add the nuts and fruits. finish the mixing with your hands.
• 5 with floured hands, shape the dough into two 3-inch wide “logs” about 3/4 inch thick, with the ends squared off. (measure if you have to; i did!).
• 6 bake the logs for about 25 minutes. remove from the oven, and cool on a wire rack. as they cool, drop the oven temp to 300°f.
• 7 cool the logs on a rack for 15 minutes. cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
• 8 place the slices cut side down on the cookie sheets and bake for 5-10 minutes more.
• 9 turn the slices over and cook 5-10 minutes more, or until golden on bottom. note: the biscotti might look under-cooked. they almost certainly are not. they will harden up as they sit.
• 10 cool on racks, then store in an airtight container for up to two weeks.

Apies Cookies

Total Time: 8 hrs 8 mins Preparation Time: 8 hrs Cook Time: 8 mins

Ingredients

• Servings: 48
• 1 1/2 cups unsalted butter, softened
• 2 1/3 cups sugar
• 5 eggs
• 1 1/2 teaspoons vanilla
• 1 tablespoon milk
• 6 3/4 cups all-purpose flour (more if needed)
• 5 teaspoons baking powder

Recipe

• 1 thoroughly cream butter and sugar. add unbeaten eggs, vanilla and milk; mix well.
• 2 sift together flour and baking powder; gradually add this dry mixture to the creamed mixture, mixing well after each addition.
• 3 you will may need to add up to another 3/4 cup of flour to make a dough stiff enough to roll out.
• 4 chill at least 6-8 hours.
• 5 to bake, preheat oven to 350. lightly grease cookie sheets.
• 6 roll out a portion of chilled dough on lightly floured surface very thin.
• 7 cut into shapes.
• 8 place on lightly greased cookie sheets. sprinkle with colored sugar or other sprinkles, if desired.
• 9 bake at 350 6-8 minutes or until edges brown slightly.
• 10 cool. store in airtight container.

Chocolate Almond Biscotti

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 30
• 1/3 cup unsweetened cocoa powder
• 1 1/4 cups whole wheat pastry flour
• 3/4 cup granulated sugar
• 2 tablespoons granulated sugar
• 1/3 cup plain soymilk
• 1/2 cup canola oil
• 1 cup almonds
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons ground flax seeds

Recipe

• 1 preheat oven to 350 degrees f (180 degrees c). toast almonds for 8-10 minutes or until lightly browned and fragrant. let cool and then chop coarsely. set aside.
• 2 line a baking sheet with parchment paper. set aside.
• 3 in bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (when you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) at this point beat in the vanilla extract. in a separate bowl, whisk together the flour, baking powder and salt. add to the egg mixture and beat until combined. fold in the chopped almonds and chocolate.
• 4 transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. you may have to dampen your hands to form the log as the dough is quite sticky. bake for 25 minutes, or until firm to the touch. remove from oven and let cool on a wire rack for about 10 minutes. transfer log to a cutting board and, using a serrated knife, cut log into slices 3/4 inch (2 cm) thick on the diagonal. place the biscotti, cut side down, on the baking sheet. bake 10 - 15 minutes, turn slices over, and bake another 10 - 15 minutes or until golden brown. remove from oven and let cool. store in an airtight container.

Chubby Rocky Road Bars

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 18 ounces roll refrigerated chocolate chip cookie dough
• 1 cup semisweet chocolate morsel (divided use)
• 1 1/2 cups miniature marshmallows
• 1/2 cup chopped walnuts or 1/2 cup pecans

Recipe

• 1 preheat oven to 350 degrees. spray 8 or 9 inch square baking pan with nonstick spray or line with with foil.
• 2 with floured fingers, press dough into pan to form an even layer.
• 3 bake 27-30 minutes or until toothpick inserted in center comes out clean. keep oven on. remove pan from oven and immediately sprinkle with half of the chocolate chips. let stand until chips are shiny-- with knife, spread chocolate chips over cookie layer.
• 4 top with marshmallows, remaining chocolate and nuts. press down lightly. bake an additional 5 minutes or until marshmallows begin to puff.
• 5 remove from oven and cool on wire rack 15-20 minutes. cut warm bars with wet knife.
• 6 makes 16 big squares.

Danish Spice Bars

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 40
• 2 cups sifted flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/2 cup margarine
• 1 cup brown sugar
• 1/2 cup sour cream
• 1 egg
• 1 teaspoon vanilla
• 1 cup chopped dates
• 1/2 cup ground walnuts

Recipe

• 1 oven 350* grease 15x10" pan.
• 2 melt marg, remove from heat.
• 3 add sugar and beat until smooth.
• 4 add sour cream, vanilla and egg.
• 5 beat smooth.
• 6 add rest ingredients, stirring in dates and nuts.
• 7 spread on baking sheet.
• 8 bake for 30 minutes.
• 9 cool on rack and cut into diamond shapes.

Christmas Rum Balls(or Bourbon Balls)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 1/2 cups vanilla wafers, crushed (a 250g box of christies vanilla wafers equals 2 1/2 cups)
• 2 tablespoons cocoa
• 1 1/4 cups icing sugar
• 1/2 cup spiced rum (the rum is called spiced rum) or 1/2 cup bourbon
• 2 tablespoons corn syrup (one brand is karo)
• 1 cup pecans or 1 cup walnuts, broken

Recipe

• 1 sift the cocoa with 1 cup sugar.
• 2 stir in the spiced rum mixed with the syrup.
• 3 add crushed vanilla wafers and nuts.
• 4 mix thoroughly.
• 5 shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
• 6 store in a tin.

Coconut-cranberry Macaroon

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2/3 cup sugar
• 2 large egg whites, lightly beaten
• 1/2 cup dried cranberries, finely chopped
• orange zest
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 3 cups shredded unsweetened coconut

Recipe

• 1 preheat oven to 350 degrees f. line 2 baking sheets with parchment.
• 2 whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. toss the coconut with the egg mixture until completely coated.
• 3 moisten your finger tips with water. form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
• 4 bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. transfer to a rack to cool. serve.

Caribbean Style Lime Chicken

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 4 (6 ounce) chicken breasts
• 1/2 teaspoon lime zest
• 1/4 cup lime juice
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 1 teaspoon black pepper
• 1 teaspoon basil, crushed
• 1/2 teaspoon kosher salt

Recipe

• 1 heat oven to 350*f.
• 2 lightly brush the chicken with the lime mixture on both sides of the chicken.
• 3 place the chicken breasts on a wire rack placed an a cookie/baking sheet.
• 4 bake for 35-40 minutes until almost done.
• 5 take the chicken out and put the rest of the lime mixture on both sides of each piece of chicken.
• 6 bake an additional 10 or so minutes, or until the chicken is completely cooked.

Christmas-flavoured Biscotti (chocolate-coconut Biscotti)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 large eggs
• 2/3 cup sugar (4 3/4-ounces)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups unbleached all-purpose flour (8 1/2-ounces)
• 1 cup shredded sweetened coconut (3 1/2-ounces, packed)
• 1 cup chopped bittersweet chocolate (6-ounces)
• 1 3/4 cups chopped peppermint, bark (10 1/2-ounces)

Recipe

• 1 preheat the oven to 350-degrees.
• 2 beat together the eggs, sugar, baking powder, salt and vanilla until creamy like pancake batter.
• 3 gently stir in flour, coconut and 1 cup of chocolate, until completely incorporated.
• 4 transfer dough to a silpat or parchment covered baking sheet and shape into a rough log, about fourteen inches long (and about 2/5 inches wide and 3/4 inches thick).
• 5 smooth the top with a wet dough scraper.
• 6 bake the dough for about 25 minutes, until just turning golden.
• 7 remove from oven and let cool, up to 25 minutes.
• 8 five minutes before slicing, mist lightly but thoroughly with a spray water bottle.
• 9 (this makes slicing the biscotti easier.).
• 10 reduce oven temp to 325-degrees, wait another five minutes, then cut into 1/2-3/4-inch slices. try to cut straight up and down, so they don't fall over during their second session.
• 11 set the biscotti upright on a covered baking sheet, and bake for about 25 minutes, until very golden. remove, and place on a rack for cooliing. these will crisp as they cool.
• 12 dip half of each finished, cooled biscotto in the melted chocolate. place on a rack over parchment or wax paper and allow chocolate to set before serving.
• 13 store in an airtight container to keep crisp. if they don't come out as hard as you'd prefer, allow to sit out uncovered overnight.
• 14 these can be stored at room temp for about two weeks; for longer storage, wrap airtight, and freeze.

Danish Dog Food (peppernuts)

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 cup margarine
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 1/4 teaspoon ginger
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 3 cups flour
• 1/4 cup flour, for rolling dough

Recipe

• 1 cream together margarine and sugar.
• 2 add eggs.
• 3 mix flour and all spices together in a large bowl.
• 4 gradually add flour mixture to sugar mixture.
• 5 dough will be very stiff.
• 6 refrigerate 30 minutes til firm.
• 7 roll dough into thin rolls about the size of a pencil.
• 8 cut into small pieces.
• 9 bake at 375 for 10 minutes.

Chocolate Almond Bars

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup sugar
• 3/4 cup butter, cold or 3/4 cup margarine
• 1 1/2 cups semi-sweet chocolate chips, divided
• 1 (14 ounce) can sweetened condensed milk
• 1 large egg, lightly beaten
• 2 cups almonds, toasted, chopped
• 1/2 teaspoon almond extract
• 1 teaspoon shortening

Recipe

• 1 heat oven to 350°f combine flour and sugar in small bowl. cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. press onto bottom of 13 x 9-inch baking pan.
• 2 bake 20 minutes or until lightly browned.
• 3 melt 1 cup chocolate chips with sweetened condensed milk in medium saucepan. cool slightly. beat in egg. stir in almonds and almond extract. spread over partially baked crust.
• 4 bake an additional 25 minutes or until set. cool.
• 5 melt remaining 1/2 cup chocolate chips with shortening in small saucepan. drizzle over bars. chill 10 minutes or until set. cut into bars. store covered at room temperature.
• 6 tip*to toast nuts: place nuts in dry nonstick skillet. cook over medium heat, shaking pan until nuts are lightly browned.

Baked Cranberry Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 (12 ounce) bag fresh cranberries (or frozen and thawed slightly)
• 1/2 cup sugar
• 2 large oranges

Recipe

• 1 half the oranges. then in a large mixing bowl add the sugar and juice the orange halves.
• 2 whisk together the juice and sugar mixture so that the sugar is mostly dissolved.
• 3 add in the fresh cranberries. mix the cranberries so they are lightly coated.
• 4 place the cranberries in a baking dish or on a shallow cookie sheet.
• 5 bake the cranberries at 350 degrees for about 20 minutes. when they have wilted, broken open and look gorgeous, take them out.
• 6 you can chill them and serve them later but they are best hot and gooey. so i would bake them right before dinner is ready to be served, and then enjoy! try using these to make roasted cranberry & brie grilled cheese sandwich.
• 7 .

Chocolate Almond Coconut Squares

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons powdered sugar
• 1/4 cup melted butter
• 1 egg
• 2 tablespoons granulated sugar
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 cup coconut
• 1/2 cup chopped almonds
• 1 (6 ounce) package chocolate chips
• 2 teaspoons butter

Recipe

• 1 combine crumbs, powdered sugar and melted butter in an 8x8x2-inch baking pan; combine mixture thoroughly.
• 2 press on bottom of pan to form a crust.
• 3 bake in a preheated 325 degree oven for 10 minutes.
• 4 in a bowl beat together egg, sugar, flour, salt and vanilla.
• 5 with a spoon stir in coconut and chopped almonds.
• 6 spread evenly over baked crust.
• 7 bake for another 20 minutes.
• 8 remove from oven and allow to cool.
• 9 over hot water melt together, chocolate chips and 2 teaspoons butter until smooth.
• 10 "spread over baked and cooled cookie.
• 11 to set the chocolate place in refrigerator until chocolate is firm.
• 12 you can also place in the freezer for 10 minutes for a quick set.
• 13 cut cookie in 5 widths in both directions.
• 14 makes 25 squares, a cross between cookie and candy.

Danish Kringle

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 cups flour
• 1 cup butter
• 2 cups sour cream
• fruit preserves, of your choice
• sugar

Recipe

• 1 cut butter into flour.
• 2 mix in sour cream and form into a ball. cover and chill overnight.
• 3 cut dough into 4 equal parts. roll each part on a floured pastry cloth into a 6x12 inch rectangle.
• 4 put filling in a 2x12 line down the center of the rectangle. fold outside thirds of the dough over the filling like you are folding a brochure.
• 5 seal ends and sprinkle with sugar.
• 6 bake on a dark cookie sheet at 375 for 30 minutes or until golden brown. you can bake at a higher temperature for a shorter time if you prefer.

Choco-banana Bread Bites

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3/4 cup carnation fat-free evaporated milk
• 2 tablespoons vinegar
• 1 cup ripe mashed banana (2-3 medium)
• 1 banana, sliced (1/4㢠/5 mm)
• 1 teaspoon baking soda
• 1 egg
• 3/4 cup packed brown sugar
• 1/4 cup crisco, canola or 1/4 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 2 1/2 cups robin hood nutri flour blend, tastes like
• 1 teaspoon baking powder
• 1/3 cup semi-sweet chocolate chips (optional)
• 36 banana chips (optional)

Recipe

• 1 preheat oven to 350°f (180°c). line baking sheets with parchment paper. combine evaporated milk and vinegar in a medium bowl. stir well (mixture will thicken). add bananas and baking soda to the evaporated milk mixture. next, whisk egg, brown sugar, oil and vanilla in a separate large bowl. stir in flour and baking powder. add banana mixture and stir until mixture is well combined. add chocolate chips if using.
• 2 drop 2 tbsp (30ml) dough on prepared baking sheets, about 2” (5cm) apart. place banana chip on top of each cookie. bake in preheated oven 13 to 15 minutes until the edges are lightly browned. cool cookies on baking sheets for 5 minutes. transfer cookies to cooling rack. store cookies loosely covered or in the freezer.

Chicken Chili In A Bread Bowl With Fruit Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 teaspoon canola oil (5 ml)
• 1 (284 ml) can sliced mushrooms
• green red yellow pepper (finely chopped)
• 1/2-1 tablespoon red chili paste (7 to 15 ml)
• 1 tablespoon cumin (15 ml)
• 1/4 teaspoon cayenne pepper
• 1 (19 ounce) can mixed beans (primo)
• 1 (19 ounce) can aylmer diced tomatoes
• 8 slices crisp bacon
• 2 tablespoons maple syrup (15 ml)
• 1/2 cup ketchup (125 ml)
• 2 -3 cups reserved cooked chicken (500 ml to 750 ml)
• 1 cup frozen corn kernels (250 ml)
• 150 g dark seedless grapes
• 150 g green seedless grapes
• 2 mandarin oranges
• honeydew melon
• french vanilla yogurt
• 4 -6 multigrain buns
• 1/2 cup cheddar cheese (125 ml)

Recipe

• 1 preheat oven to 375°f (190°c).
• 2 heat oil in pan. sauté mushrooms then add peppers, chili paste and cumin.
• 3 add beans, diced tomatoes, bacon strips, maple syrup and ketchup and bring to boil stirring constantly. reduce heat and simmer.
• 4 fold in cooked chicken and corn.
• 5 mix chopped fruit together and place in bowls. drizzle with yogurt.
• 6 hollow out buns and place on cookie sheet in oven. turn oven off but leave buns inches.
• 7 when dinner is ready to serve scoop chili into buns, top with grated cheese and return to oven on broil. watch carefully until cheese bubbles.
• 8 yummy!

Danish Diamonds

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 3 eggs, beaten to blend
• 1/4 cup whipping cream
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• vegetable oil (for deep frying)
• powdered sugar, for coating

Recipe

• 1 combine unsalted butter (or lard) and 1 cup sugar in large bowl, using wooden spoon, stir mixture until well combined.
• 2 whisk eggs and whipping cream in small bowl to blend.
• 3 gradually mix egg mixture into butter mixture.
• 4 sift flour, baking powder, salt, ground cardamom and ground nutmeg into medium bowl. add to butter mixture and mix until soft dough forms.
• 5 divide dough into 4 pieces. wrap each dough piece tightly in plastic; flatten each into disk. refrigerate dough pieces overnight.
• 6 roll out 1 dough piece on floured work surface to thickness of scant 1/4 inch.
• 7 cut dough into 2-inch-wide strips.
• 8 cut strips crosswise and diagonally at 3-inch intervals to form diamond shapes. cut 1 1/2-inch-long lengthwise slit in center of each diamond. gently push one end of one pastry corner through slit and gently pull end back toward its original position.
• 9 place on ungreased cookie sheet.
• 10 repeat with remaining diamonds.
• 11 gather scraps, reroll and cut out additional diamonds.
• 12 cover and refrigerate diamonds while rolling and shaping remaining dough disks.
• 13 pour vegetable oil into heavy deep skillet to depth of 2 inches. heat to 350°f
• 14 add 5 cookies to oil and fry until puffed and golden brown on both sides, turning once, about 3 minutes.
• 15 using slotted spoon, transfer to paper towels and drain. repeat frying of remaining cookies in batches.
• 16 fill large plate with powdered sugar. roll cookies in powdered sugar to coat.
• 17 (cookies can be made 1 week ahead. store between sheets of waxed paper in air-tight containers at room temperature.).

Coconut-cherry Chews

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 24
• 2 cups moist shredded coconut
• 1/2 cup sweetened condensed milk
• 10 maraschino cherries, diced
• 1 teaspoon almond extract
• maraschino cherry, for garnish

Recipe

• 1 mix all ingredients together.
• 2 drop by spoonfuls on greased cookie sheet.
• 3 add a whole cherry to each cookie.
• 4 bake in a 325 oven for 10 minutes.

Choco-cran-cream Cheese Cereal Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 (17 1/2 ounce) bag betty crocker chocolate chip cookie mix (1lb. 1.5oz. bag)
• 1/2 cup dried cranberries
• 1 1/2 cups crushed life chocolate oat crunch cereal (just the cereal part, all of the chocolate oat clusters had been eaten out of our box!)
• 1/2 cup light cream cheese (tub-style)
• 1/4-1/3 cup applesauce (eyeball it)
• 1/4 cup egg substitute
• 1 1/2 teaspoons vanilla

Recipe

• 1 preheat oven to 375.
• 2 in a large bowl, beat the cream cheese, egg substitute, applesauce, and vanilla until creamy.
• 3 add in cookie mix, cereal, and dried cranberries.
• 4 drop by 2 tbs onto lightly greased cookie sheets.
• 5 cookies will not flatten during baking, so form them how you like before baking.
• 6 bake 8-10 minutes or until just lightly browning on top and centers are set.
• 7 yum!

Danish Wedding Cookies

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

• 1 cup granulated sugar
• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla
• 1/8 teaspoon almond extract
• 1 cup all-purpose flour
• 1/2 cup pecans, chopped
• powdered sugar, for coating

Recipe

• 1 preheat oven to 350 degrees f.
• 2 cream sugar and butter in a large bowl until blended.
• 3 add cream cheese, increase speed to high, and beat until light and fluffy, about 2 minutes.
• 4 beat in vanilla and almond extracts.
• 5 gently fold in flour and nuts and stir until blended.
• 6 lightly flour hands and roll dough into 1 inch balls.
• 7 gently press balls flat with bottom of a small glass.
• 8 bake on ungreased cookie sheet until lightly browned and puffy, about 14 to 18 minutes.
• 9 allow cookies to cool in pan for about 2 minutes; tranfer to wire rack to cool briefly.
• 10 while cookies are still warm, gently toss them in a plastic bag filled with powdered sugar.
• 11 remove and return to wire rack to cool completely.

Biscotti Alla Malena-mash

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 3 eggs
• 1/4 lb butter
• 1/4 cup milk
• 1 cup sugar
• 1 teaspoon baking powder
• 2 teaspoons extract (vanilla or whatever. only 1/2 tsp. if "oil" of anise)
• 2 1/2 cups flour
• 1/4 teaspoon salt
• 1/2-1 cup nuts or 1/2-1 cup fruit or 1/2-1 cup chocolate chips

Recipe

• 1 melt butter and allow to cool.
• 2 in one bowl combine wet ingredients, then add sugar.
• 3 in larger bowl combine dry ingredients.
• 4 grease a cookie sheet with crisco.
• 5 add butter to the wet ingredients. add wet ingredients to the dry ingredients.
• 6 mix by hand but not excessively, then fold in nuts, fruit, and/or chips.
• 7 preheat oven to 350.
• 8 spoon onto the cookie sheet in 3 loaves, about 1/2 inch thick.
• 9 bake 30 minutes, remove from oven, loosen loaves, slice across, 3/4" thick.
• 10 turn each on side and place back in oven for 10-12 minutes.
• 11 remove from oven and turn each on other side and bake 10-12 minutes.
• 12 allow to cool--store in a non-airtight glass jar.
• 13 buon appetito!

Cocoons

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 cup butter, softened (2 sticks)
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour, sifted
• 1 cup pecans, finely chopped- i like mine to be almost ground
• 1 cup confectioners' sugar, for coating cookies

Recipe

• 1 preheat oven to 275.
• 2 cream the butter and sugar until smooth.
• 3 add vanilla, combine.
• 4 add the flour, combine.
• 5 mix in the pecans.
• 6 scoop out 1 tablespoon of dough, i use a cookie/ice cream scoop, shape into into a cocoon- about 2" by 1/2".
• 7 place the cookies on cookies sheet, you can put them fairly close together as they do not rise or spread very much.i always use parchment paper on my cookies sheets.
• 8 bake about 45 minutes, you don't really want them to be brown.
• 9 while the cookies are baking, prepare the powdered sugar. place some in a large bowl or container, then as you take the cookies out of the oven, layer them with powdered sugar in the bowl i just leave them in the powdered sugar until they cool.
• 10 dig them out and tap the sugar off- this is messy but fun- i like a thick layer of sugar on mine and sifting the sugar over the cookies doesn't get them like i want.
• 11 the ones you don't eat right away keep well in an airtight container.

Christmas Sandwich Cookies

Total Time: 1 hr 1 min Preparation Time: 45 mins Cook Time: 16 mins

Ingredients

• 2 cups flour
• 1 cup margarine
• 1/3 cup evaporated milk
• 3/4 cup powdered sugar
• 1 egg yolk
• 1/4 cup margarine
• 1/2 teaspoon vanilla
• red food coloring
• green food coloring

Recipe

• 1 mix cookie dough thoroughly and chill. (i cut the margarine in with a knife like for pie crust.)
• 2 roll 1/8" thick and cut with juice glass. prick each 4 times with fork. coat both sides with granulated sugar.
• 3 bake at 350* just until lightly browned. (about 16 minutes.) cool.
• 4 prepare frosting, tinting half pink and half green. put 2 cookies together with frosting.

Chocolate Almond Crunch Crepes

Total Time: 58 mins Preparation Time: 50 mins Cook Time: 8 mins

Ingredients

• Servings: 12
• 12 cooked chocolate crepes (, see chocolate dessert crepes)
• 1/2 cup ground blanched almond
• 1 tablespoon sugar
• 1 tablespoon melted butter
• 1 1/2 cups miniature marshmallows
• 1/2 cup milk
• 1 (8 ounce) milk chocolate candy bars, broken into pieces or grated
• 1 cup heavy cream

Recipe

• 1 make the filling first so it has time to cool.
• 2 combine almonds with the sugar and butter.
• 3 spread on a cookie sheet and bake in 400f oven for 6-8 minutes or until light brown, cool.
• 4 filling----------.
• 5 in a pot melt the marshmellows& chocolate over low heat, stir constantly until the mixture is smoothe.
• 6 refrigerate until the mixture mounds slightly when dropped from a spoon about 35 minutes.
• 7 beat cream until stiff and fold the chocolate mixture into the whipped cream (fold don't beat).
• 8 divide between the12 crepes, sprinkle with almond topping& serve.

Choco Mint Pillows

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 49
• 1 cup sugar
• 1 cup butter or 1 cup margarine, softened
• 1 egg
• 1 teaspoon vanilla
• 3 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 49 andes mints candies

Recipe

• 1 heat oven to 400 degrees.
• 2 in large mixing bowl, combine sugar, butter, egg and vanilla. beat at medium speed of electric mixer until light and fluffy.
• 3 add flour, baking powder and salt. beat at low speed until soft dough forms.
• 4 divide dough in half.
• 5 on well floured surface, roll half of dough into 13 x 9 rectangle.
• 6 arrange mints evenly on dough, forming 7 rows of 7 mints.
• 7 between 2 sheets of wax paper, roll remaining dough into 13 x 9 rectangle.
• 8 discard top sheet of wax paper.
• 9 carefully turn second rectangle over mint-topped dough, matching edges.
• 10 using scalloped pastry wheel, cut dough evenly between the mints.
• 11 gently press edges of pillows to seal.
• 12 place pillows 2 inches apart on ungreased cookie sheet.
• 13 bake for 9 to 12 minutes or until edges are light golden brown.
• 14 cool completely before storing.

Cosmopolitan Babycake Cheesecakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/3 cup margarine
• 1 cup cookie crumbs
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 large egg, beaten
• 1 cup melted chocolate
• 1 teaspoon vanilla
• 2 tablespoons lemon juice
• 1 tablespoon grated orange rind

Recipe

• 1 prepare crust by rubbing inside of can with margarine and pressing crumbs on sides and bottom of can.chill while preparing batter.
• 2 batter:.
• 3 beat cream cheese till smooth and add sour cream and egg, mix well.
• 4 blend in melted chocoalte and remaining ingredients.batter might stiffen as it cools.
• 5 pour equal amounts into prepared cans.
• 6 bake at 325* for 25-30 minutes or tap the flat side of your finger on the side of can.center should still be jiggly and edges are semi-set.do not overbake.
• 7 remove from oven and let cool 1 hour.
• 8 run smooth knife around inside of can and invert onto saucer.
• 9 invert onto serving plate, crumb side down.
• 10 cover and refrigerate 1 hour.
• 11 top with sliced fruit and whipped topping.

Chocolate Afghans

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 220 g butter
• 90 g caster sugar
• 185 g sifted flour
• 1 tablespoon sifted cocoa
• 2 1/2 cups weet-bix

Recipe

• 1 cream the butter and sugar until light and fluffy.
• 2 add dry ingredients to butter mixture and place teaspoons of mixture onto greased baking sheets, pressing down slightly with a fork.
• 3 bake at 180 c for 12- 15 minutes.
• 4 ice with chocoalte icing when cold.

Chocolate Almond Crescents

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 1 (10 1/8 ounce) package pillsbury refrigerated crescent dinner rolls
• 6 tablespoons almond paste
• 6 teaspoons chocolate sprinkles

Recipe

• 1 preheat oven to 350.
• 2 roll out the 6 crescents.
• 3 spread 1 tablespoon of almond paste on the large side of the roll.
• 4 sprinkle 1 teaspoon chocolate sprinkles on top of the almond paste.
• 5 roll up the crescents, making sure you press down on the sides to prevent oozing.
• 6 bake for 16-19 minutes on a cookie sheet.
• 7 enjoy!

Choco-toffee Bars

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 (18 ounce) package refrigerated chocolate chip cookie dough
• 1 cup toffee pieces
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup firmly packed brown sugar
• 1 teaspoon vanilla
• 1 egg
• 2/3 cup butterscotch chips, melted
• 1/2 cup mini chocolate chip

Recipe

• 1 heat oven to 350 degrees f.
• 2 cut cookie dough into 1/2 inch slices. arrange slices in bottom of ungreased 13x9 pan. with floured fingers, press dough evenly in pan to form crust. sprinkle with 1/2 cup of the toffee bits. bake at 350 for 16-18 minutes or until golden brown.
• 3 meanwhile, in a small bowl, combine cream cheese, brown sugar, vanilla and egg; beat at medium speed until blended. add melted butterscotch chips; blend well.
• 4 remove partially baked crust from oven. with spatula, gently press edges of crust down to make flat surface. spoon and spread cream cheese mixture to cover crust. sprinkle with remaining 1/2 cup toffee bits and chocolate chips.
• 5 return to oven; bake an additional 20-25 minutes or until edges are deep golden brown and center is set. cool 10 minutes. run knife around sides of pan to loosen. cool 1 hour or until completely cooled. cut into bars. store in refrigerator.

Danish Cheese Pockets

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 lb danish pastry dough (approximately)
• 8 ounces cream cheese, softened
• 3 tablespoons sugar
• 1 large egg yolk, at room temperature
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 pinch salt
• 1/2 cup sliced almonds
• 3/4 cup confectioners' sugar (sifted after measuring)
• 1 tablespoon water
• 1/2 teaspoon vanilla extract

Recipe

• 1 combine cream cheese, sugar, egg yolk and vanilla.
• 2 beat together with a small spatula.
• 3 place dough on a floured surface and lightly sprinkle flour over it.
• 4 using a rolling pin, press the dough in firm, parallel strokes to soften it.
• 5 flour the surface and the dough again if necessary.
• 6 roll dough out to a 12" x 17" rectangle.
• 7 slide dough onto a cookie sheet and refrigerate until firm, about 10 minutes.
• 8 cut a 1-inch wide strip of dough from one of the narrow sides, and set it aside.
• 9 cut remaining dough into 12 4-inch squares.
• 10 leave squares in place and drop a heaping teaspoon of filling in the center of each square.
• 11 fold the four corners of each square in to meet in the center over the filling, overlapping only about 1/4 inch.
• 12 place on a baking sheet lined with parchment paper or foil.
• 13 cut reserved pastry into 12 1-inch squares.
• 14 beat the egg and salt together and brush a little in the center of each pastry.
• 15 top with a square of the reserved dough.
• 16 cover and let rise until just starting to puff, about 20-30 minutes.
• 17 preheat oven to 400°f.
• 18 brush pastry all over with egg wash.
• 19 sprinkle with almonds.
• 20 bake until pastry is deep golden and filling is set, about 20 minutes.
• 21 cool on rack.
• 22 combine icing ingredients in a small saucepan and stir to mix.
• 23 cook over low heat until just lukewarm.
• 24 drizzle icing over pastry and let set.

Biscotti De Anichi

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 3 1/2 cups unbleached flour
• 2 1/2 tablespoons baking powder
• 2 pinches salt
• 6 eggs
• 1 cup sugar
• 5 tablespoons butter, softened
• 1 (1 ounce) bottle anise extract
• 2 cups almonds, chopped

Recipe

• 1 preheat oven to 350 degrees.
• 2 toast nuts on cookies sheet, in oven, for 15 minutes.
• 3 sift flour, baking powder and salt together.
• 4 in another bowl whisk the eggs well, then add sugar and butter. whisk well. add extract. slowly add the liquid ingredients to the dry ingredients and mix well. add nuts and once again mix well.
• 5 dough will be sticky, so flour a board and turn dough out onto it. flour the top of the dough and your hands. shape dough into a loaf 12"x4" then place onto a cookie sheet using 2 spatulas, reform if needed.
• 6 bake 20 minutes. test with toothpick for doneness. slice into 1" thick diagonals and place back on cookie sheet. rebake for 15 minutes. turning after 5-6 minutes, to brown both sides. cool on rack.

Chocolate & Cranberry Biscuits

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 75 g butter, softened
• 50 g soft brown sugar
• 50 g caster sugar
• 1 egg
• 3 drops vanilla essence
• 160 g all-purpose flour
• 1/2 teaspoon baking powder
• 50 g dried cranberries

Recipe

• 1 preheat oven to 190 c (375f), and line two trays with baking paper.
• 2 beat butter and sugar together until smooth.
• 3 mix in egg and vanilla - combine well.
• 4 sift together the flour and baking powder and add a small pinch of salt.
• 5 add the flour to the creamed mixture and beat to make a soft sandy mixture.
• 6 stir in the chocolate and cranberries.
• 7 lightly moisten your hands and roughly roll teaspoons of the mixture into balls.
• 8 place on baking trays approximately 5cm apart, leaving room for flattening and spreading.
• 9 bake one tray at a time for about 12-15 minutes, or until biscuits are golden and darkening around the edges.
• 10 leave to cool on trays.

Coconut Shortbread

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 2/3 cups shredded coconut, lightly toasted (7 oz.)
• powdered sugar (optional) or melted chocolate, for garnishing (optional)

Recipe

• 1 line a 9 x 13 baking pan with foil or parchment paper extending over the pan's edges to form handles; grease foil.
• 2 cream together the butter and sugar with an electric mixer on medium speed for 2 minutes, or until light and fluffy.
• 3 add the vanilla; blend well.
• 4 gradually blend in the flour on low speed until combined.
• 5 stir in the coconut by hand.
• 6 press the dough evenly into the prepared pan with your fingertips.
• 7 pierce the dough with a fork at 1-inch intervals all the way through to the bottom of the pan.
• 8 bake in a preheated 325°f oven for 20-25 minutes or until lightly browned.
• 9 cool in the pan on a wire rack for 5 minutes.
• 10 run a knife around the edges of the pan to loosen shortbread from the sides.
• 11 lift the "cookie" from the pan using the excess foil for handles.
• 12 cut the warm shortbread into shapes using your favorite cookie cutters.
• 13 cool completely.
• 14 dust with powdered sugar or drizzle with melted chocolate.
• 15 store cookies airtight.

Choco Coco Nut Cookies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 cup brown sugar, packed
• 1/4 cup sugar
• 3/4 cup of stick margarine
• 1 large egg
• 2 teaspoons vanilla
• 1/2 cup chocolate chips
• 1/2 cup sweetened coconut
• 1/2 cup chopped walnuts

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a small bowl, combine flour, cornstarch, and baking soda, set aside.
• 3 in a large bowl, mix together both sugars and margarine until creamy.
• 4 add egg and vanilla, mixing well.
• 5 blend flour mixture into creamed mixture a little at a time.
• 6 add chips,coconut, and walnuts mixing well.
• 7 using a tablespoon sized cookie scoop, place 12 balls of dough onto greased parchment paper lined cookie sheets.
• 8 bake for 10 to 12 minutes, ( check after 10 minutes, and adjust baking time if needed. ) until lightly browned.

Chocolate Dipped Lavender Cookies

Bourbon Street Muffuletta Braid

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup chopped green olives
• 1/4 cup chopped ripe olives
• 1/4 cup drained roasted red pepper, diced (from 7-oz jar)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons capers
• 1/2 teaspoon finely chopped garlic
• 1/4 teaspoon salt
• 2 (8 ounce) cans crescent rolls (can use refrigerated seamless dough sheet)
• 1 egg
• 1 teaspoon water
• 4 ounces thinly sliced ham
• 2 ounces thinly sliced genoa salami
• 4 ounces thinly sliced provolone cheese
• 4 ounces thinly sliced mortadella

Recipe

• 1 heat oven to 350°f line large cookie sheet with cooking parchment paper. in medium bowl, mix olives, red peppers, oil, vinegar, capers, garlic and salt; set aside.
• 2 on large cookie sheet, unroll both dough sheets, placing long sides together to make 15x12-inch rectangle; press edges and perforations to seal. in small bowl, beat egg and water until well blended; brush thin layer over dough. reserve remaining egg mixture.
• 3 place ham lengthwise down center of rectangle in 6-inch-wide strip. layer ham with salami, cheese, olive mixture and mortadella. using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. brush remaining egg mixture over dough.
• 4 bake 25 to 35 minutes or until deep golden brown. cool on cookie sheet 10 minutes. cut crosswise into slices. serve warm.

Bearnaise Bread (bread Machine/ Abm)

Total Time: 2 hrs 5 mins Preparation Time: 1 hr 30 mins Cook Time: 35 mins

Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 1/4 cups all-purpose flour
• 1 tablespoon all-purpose flour
• 2 tablespoons vital wheat gluten
• 3/4 cup whole wheat flour
• 3 tablespoons wheat germ
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons tarragon (dried)
• 2 1/4 teaspoons dijon mustard (sharp recommended)
• 1/4 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 egg
• 6 tablespoons tarragon vinegar (sub vinegar plus extra tarragon)
• 1 cup water

Recipe

• 1 add the ingredients into your bread machine according to manufacturer's instructions. process on wheat or medium setting, or do a dough cycle and shape into a loaf, baking on parchment paper on a cookie sheet for 30-35 minutes at 375°f.

Carl Reiner's Cream Cheese Cookies

A Perfect Pecan Pie

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 9 inches pie shells
• 2 cups pecan halves
• 1/2 cup dark corn syrup
• 1 cup sugar
• 3 eggs
• 3 tablespoons butter, melted

Recipe

• 1 preheat oven to 375 degrees.
• 2 place the pie crust on a cookie sheet (for easier transporting to the oven).
• 3 pour the pecan halves into the pie crust.
• 4 in a bowl, combine the rest of the ingredients and mix well.
• 5 pour over the pecans.
• 6 bake for 10 minutes.
• 7 lower the temperature to 350 degrees and bake for another 25 minutes, or until pie is set.
• 8 serve warm with vanilla ice cream!

Christmas Cut-outs Rolled Sugar Cookies

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• 1 1/2 cups butter, at room temperature
• 2 cups granulated sugar
• 1 cup confectioners' sugar
• 1 cup egg substitute, like egg beaters
• 2 teaspoons vanilla extract
• 1 teaspoon butter flavor extract
• 5 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt

Recipe

• 1 cream butter and sugars in bowl of electric mixer until smooth.
• 2 beat in egg substitute and extracts.
• 3 mix flour, baking powder, and salt until evenly mixed and then add to butter/sugar mixture and blend well.
• 4 divide dough into 4 portions and chill at least 1 hour.
• 5 roll dough on floured board to 1/8 inch thickness. cut out shapes and place on cookie sheet.
• 6 bake at 375 degrees for 6 to 8 minutes.

Cabbage Lamb Buns

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 6 1/2 cups flour
• 1/4 ounce yeast
• 1 cup milk
• 2 tablespoons butter
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 1 teaspoon cornstarch
• 1/2 teaspoon balsamic vinegar
• 1/2 teaspoon ginger
• 1 garlic clove, minced
• 1 tablespoon oil
• 3 cups shredded cabbage
• 1/2 cup chopped onion
• 3/4 cup grated carrot
• 1/2 of a bell pepper, chopped
• chopped broccoli floret (optional)
• 8 ounces chopped lamb
• 1/2 cup golden raisin

Recipe

• 1 for buns: in a bowl stir together 1 1/2 cup flour and yeast. in a saucepan heat milk, butter, sugar, and salt until they are warmed, stir occasionally.
• 2 add milk mixture to flour and yeast when it's warm but not hot or it will kill the yeast! add 1 egg, beat and scrape sides. stir in as much flour as possible. knead to make a smooth and elastic dough, about 3 minutes. shape to a ball and place in a greased bowl. cover and rise in a warm place for 1 hour, till doubled.
• 3 sauce: while the dough is rising prepare the sauce and filling. stir all of the sauce ingredients together and set aside.
• 4 filling:in a skillet, saute ginger and garlic in oil for 15 seconds on medium high. add cabbage, onion, carrot, bell pepper, and broccoli. cook and stir until veggies are tender.
• 5 remove veggies from pan, add chopped lamb and sauté until browned and done, 6-8 minutes. add veggies back into pan with lamb and stir together on medium heat.
• 6 add sauce to lamb mixture and stir to coat. stir in raisins then turn off heat.
• 7 punch down dough and shape to 15 balls, rest 10 minutes. roll balls out flat to 4 inches in diameter. brush with water and place 2t of filling on each round. bring up edges and pinch to seal tightly. place buns on a greased cookie sheet. lightly beat egg and add a teaspoon of water; brush over buns. bake at 350°f, for 15-18 minutes to brown and golden.

Christmas Twirls (cookies)

Total Time: 59 mins Preparation Time: 45 mins Cook Time: 14 mins

Ingredients

• 1/2 lb unsalted butter, softened (2 sticks, no substitute)
• 2 (3 ounce) packages cream cheese, softened (6 oz.)
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 2 cups flour
• 1/3 cup red sugar crystals
• 1/3 cup green sugar crystals
• coarse sugar crystals

Recipe

• 1 preheat oven to 350 degrees f. you'll need two baking sheets.
• 2 in a large bowl with an electric mixer on medium, beat butter until crreamy. beat in cream cheese; add sugar and vanilla and beat until combined. on low speed, beat in flour.
• 3 roll dough unto a 16 x 11-inch rectangle between 2 sheets of waxed paper. chill in freezer 30 minutes.
• 4 remove top sheet of waxed paper, with long side parallel to you, sprinkle half the dough lengthwise with red sugar crystals and half with green. using bottom piece of paper to help you, roll up dough jelly-roll fashion to form a long log. roll log in sugar crystals wrap in plastic; freeze 30 minutes.
• 5 using a serrated knife, cut log into 5/8-inch slices. place slices on ungreased baking sheets inch apart. bake 12-14 minutes, until lightly browned and puffy cool on sheets 2 minutes. transfer to wire racks to cool completely.

Choco-orange Shortbread

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup sifted powdered sugar
• 2/3 cup butter
• 1/2-1 teaspoon finely shredded orange rind
• 3/4 cup miniature semisweet chocolate chips

Recipe

• 1 in a medium mixing bowl stir together the flour and powdered sugar.
• 2 using a pastry blender cut in the butter onad orange peel until the mixture resembles fine crumbs and starts to cling.
• 3 stir in chocolate pieces.
• 4 form the mixture into a ball and knead until smooth.
• 5 shape dough into 1 inch balls.
• 6 place 2 inches apart on an ungreased cookie sheet.
• 7 using the bottom of a glass,slightly flatten balls to 1/2 inch thickness.
• 8 bake at 325 for 10-12 minutes.
• 9 cool on cookie sheets for 1 minutes.
• 10 remove and cool on wire racks.

Creamy Butternut Squash Farro With Roasted Garlic

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 butternut squash, sliced into quarters or 6 -8 ounces butternut squash
• 2 whole garlic cloves
• 1/4 cup finely minced shallot
• 1 tablespoon olive oil, divided
• 1 cup quick cooking cracked farro (such as trader joe's 10 minute farro)
• 2 cups chicken broth or 2 cups vegetable broth
• 1 pinch kosher salt
• 1/2 teaspoon kosher salt
• 3 leaves fresh sage (optional)
• 1/2 cup heavy cream
• 1 teaspoon truffle oil (optional)

Recipe

• 1 preheat conventional or toaster oven to 375 f.
• 2 put 1/2 tbsp of olive oil on a cookie sheet or roasting pan, add butternut squash and turn pieces to coat.
• 3 roast for 15 minutes and then add whole garlic cloves to the pan. turn squash pieces before returning to the oven.
• 4 roast another 10 minutes or until squash is tender and browning on the edges.
• 5 over medium high heat, add remaining olive oil to a medium saucepan.
• 6 when the oil is hot, add shallot and cook about 1 minute.
• 7 add broth and farro to pan and turn heat to high.
• 8 slice the roasted squash and lightly mash.
• 9 use a mortar and pestle with a pinch of salt, or just the back of a knife, to mash the roasted garlic.
• 10 when broth and farro reaches boiling, add squash and garlic (and sage if using). cover and simmer for 10-15 minutes or until liquid is absorbed.
• 11 take the pan off heat for 5 minutes.
• 12 add salt and mash the squash and garlic thoroughly into the farro. return to medium-low heat.
• 13 when the mixture is warmed through, add cream and stir until thickened.
• 14 remove from heat, add truffle oil if using, stir and serve!

Danish Orange Marmalade Cheese Pockets

Total Time: 6 hrs Preparation Time: 1 hr 30 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 24
• 3 1/2 teaspoons active dry yeast
• 1/4 cup warm water
• 1/4 cup skim milk, scalded and cooled
• 3 cups unbleached all-purpose flour
• 1/4 cup sugar
• 3/4 teaspoon salt
• 12 ounces cold unsalted butter
• 2 large eggs, room temperature
• 16 ounces reduced-fat cream cheese, softened
• 6 tablespoons granulated sugar
• 2 large egg yolks, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons fresh orange zest
• 1/2 cup orange marmalade (or other fruit of your choice) or 1/2 cup chocolate chips (about 10-15 chips per danish)
• 1 egg
• 1 pinch salt
• 1/2-1 cup sliced almonds
• 1 1/2 cups powdered sugar (sifted after measuring)
• 2 tablespoons skim milk (i prefer milk because it makes a creamier icing) or 2 tablespoons water (i prefer milk because it makes a creamier icing)
• 1 teaspoon clear vanilla extract

Recipe

• 1 make the pastry dough: whisk yeast into warm water. wait 1-2 minutes, then whisk again. whisk in milk.
• 2 combine flour, sugar, and salt in a food processor. pulse to mix.
• 3 cut 4 tablespoons butter into thin slices and add to processor. pulse to a fine texture -- not too much where it becomes pasty.
• 4 cut remaining butter into 1/2 inch cubes and add to processor. pule twice, 1-2 seconds each time. remove dough and place in mixing bowl.
• 5 whisk eggs into yeast mixture and add to dough. using a rubber spatula, hold blade horizontally. press/dig spatula down into dough, repeating until dough comes together, turning the bowl while you work. the dough will be soft and sticky.
• 6 leave dough in bowl, covering dough surface tightly with plastic wrap. refrigerate 1-2 hours.
• 7 place the chilled dough on a floured surface and sprinkle flour on top. press dough into a rectangle (twice as long as it is wide).
• 8 starting at narrow edge farthest away from you, firmly press with a rolling pin in short parallel strokes. seal any sticky areas with a bit of flour, and don't allow dough pieces to stick to rolling pin. repeat, then press once across width of dough. you should have a 1/2 inch thick rectangle.
• 9 sprinkle flour above and below dough.

recipe

• 10 rolling directions: create a rectangle 18 x 8: starting on the edge nearest you, roll once away from you in length and once in width. do not roll over the end/edge of the dough.

recipe

• 11 folding directions: fold the two narrow ends in toward the middle, leaving a 1 inch gap in the center. fold the top to bottom to form 4 layers. turn dough so folded edge is on the left.
• 12 repeat rolling and folding directions. wrap dough in plastic and refrigerate at least 2 hours, but no more than 12 hours.
• 13 filling: add filling ingredients (except marmalade and chocolate chips) to a medium-size bowl. beat together with a spatula (i use my kitchenaid mixer).
• 14 place half of the chilled dough on floured surface and sprinkle with flour.
• 15 using a rolling pin, press the dough in firm, parallel strokes to soften it. flour surface and dough again if needed. roll dough out into a 12 x 16 inch rectangle.
• 16 line two cookie sheets with parchment paper. slide dough onto first cookie sheet and refrigerate 10 minutes (until firm).
• 17 repeat the above process with the second half of the pastry dough and place on second cookie sheet and chill 10 minutes until firm.
• 18 remove dough from refrigerator, leave dough in place on parchment paper. cut each sheet of dough into 12 4-inch squares, keeping them in place on the parchment paper.
• 19 drop a heaping teaspoon of filling onto the center of each square. top with a heaping teaspoon of marmalade or chocolate chips.
• 20 fold the dough corners into the middle, overlapping the filling by about 1/4 inch. cover and let rise 20-30 minutes until they begin to puff. i did not notice much puffing.
• 21 preheat oven to 400°f.
• 22 prepare the egg wash and brush to top of each pastry. sprinkle with almonds or additional chocolate chips.
• 23 bake 15-20 minutes or until pastry is golden and filling is set. my pastries were done at 15 minutes, so start checking after 10 minutes.
• 24 cool on wire rack.
• 25 combine icing ingredients in a small saucepan. cook over very low heat until lukewarm. drizzle icing over slightly cooled pastry and allow to set.

Christy's Mexican Wedding Cookies

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 36
• 2 1/2 cups flour
• 1 cup butter
• 1 1/4 cups confectioners' sugar
• 1 1/2 cups pecans (finely chopped)
• 2 teaspoons vanilla

Recipe

• 1 preheat oven at 350°f.
• 2 cream butter and sugar in a large bowl with a fork. add 2tsp. vanilla flavoring and 1 ½ cup pecans. fold in 2 ½ cups flour with fork till evenly mixed. dough will be crumbly. mold into small balls no bigger than the size of a walnut. roll through powdered sugar. place on ungreased cookie sheet.
• 3 bake in oven for 12 to 15 minutes. once cookies are cooled, take off cookie sheets and roll in powdered sugar, or shake a few times in a sack of powdered sugar. store in cool, dry place.
• 4 yield: makes approximately 3 dozen (depending on the size of your balls).

Chicken Chile Stromboli

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (10 ounce) can chunk canned chicken, drained
• 1 (4 1/2 ounce) can chopped green chilies
• 4 ounces low-fat cream cheese, softened
• 1/4 cup chopped red bell pepper (canned or fresh)
• 1 tablespoon honey
• 1 dash salt
• 1 dash pepper
• 1 (11 ounce) can refrigerated french bread dough
• 1 egg
• 1 teaspoon water
• 6 pieces roasted red peppers, thin strips (from a jar)
• 1 tablespoon butter, melted
• 1 dash garlic powder
• parsley (optional)

Recipe

• 1 preheat oven to 350 degrees f and grease cookie sheet.
• 2 combine chicken, chile, cream cheese, 1/4 cup bell peppers, honey, salt and pepper and mix together.
• 3 remove dough from can and place on lightly floured surface.
• 4 unroll dough and spread chicken mixture evenly on it to about 1 inch of edges.
• 5 carefully reroll dough and gently press eddges to seal; folding ends under.
• 6 place loaf on cookie sheet.
• 7 in another bowl, combine egg and water and beat well.
• 8 brush over top of loaf. sprinkle with parsley.
• 9 arrange pepper strips about 2 inches apart on top of loaf.
• 10 use a sharp knife to cut 5-6 diagonal slices, 1/2 inch deep on top of the loaf.
• 11 bake for 25-30 minutes or until edges are deep golden brown.
• 12 combine butter and garlic powder and brush over warm loaf.
• 13 cut into slices and serve.

Chicken Chimi Chimies ( Chimichangas )

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 lbs chicken breasts
• 10 large flour tortillas
• 1/2 onion, chopped
• 1 large garlic clove, minced
• 1 tablespoon oil
• 1 (4 ounce) can green chilies
• 1/4-1/2 cup sour cream
• 1/2 cup tomato sauce
• 1 -2 teaspoon cumin
• 4 tablespoons butter or 4 tablespoons margarine, melted
• 1 1/2-2 cups cheddar cheese, shredded

Recipe

• 1 preheat oven to 450°f.
• 2 boil chicken in water until done, about 15 minutes. for extra flavor add some onion & garlic (fresh or dry), and salt and pepper to the water. shred chicken.
• 3 sauté garlic and onion in the oil about 5 minutes, don't brown.
• 4 stir together chicken and all the ingredients except for butter, tortillas and cheese.
• 5 brush tortillas one at a time with melted butter, to the dry side and a spoon a generous scoop of chicken mixture in a line about 1 inch from one edge of the tortilla, tuck in sides as you go and roll up tortilla, and place seam side down on a cookie sheet, repeat until all you mixture is used.
• 6 note: you can wait an brush with butter after it's rolled, this is done best if tortillas are room temperature.
• 7 bake 15 minutes or until golden brown.
• 8 option:.
• 9 if you prefer your cheese melted, a few minutes before removing from the oven, sprinkle each chimi with shredded cheese.
• 10 serve chimis with shredded cheese, also good with sour cream, chopped tomatoes and black olives.

Danish Pastry Cookies

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1/2 lb butter
• 3 cups flour
• 1 3/4 cups pecans, chopped
• 3 tablespoons sugar
• 1 teaspoon vanilla
• powdered sugar

Recipe

• 1 preheat oven to 325°.
• 2 cream together butter and sugar.
• 3 add flour gradually.
• 4 add pecans and vanilla.
• 5 dough will be very dry but will form a ball as your hand warms the butter while forming small crescents or "football" shapes.
• 6 place on ungreased cookie sheets.
• 7 bake about 30 minutes or until golden brown.
• 8 when cool, roll in powdered sugar.

Christmas Walnut Snowballs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup soft butter (no substitutes)
• 1 1/2 cups ground walnuts
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 1 tablespoon milk (optional)
• 1 1/2 cups powdered sugar

Recipe

• 1 in a large bowl, combine all ingredients together just until blended.
• 2 if it seems a bit dry, add the 1 tablespoon of milk.
• 3 roll into approximately 1 inch balls and place on an ungreased baking sheet.
• 4 bake at 375f for 20 minutes. oven times may vary so checking your cookies after about 12 minutes or so may be necessary so your cookies do not overbake/this is the temp and time my grandmother had on the recipe but seeing as the temp is a bit high i would check them periodically.
• 5 when cookies are lukewarm, roll in powdered sugar.
• 6 when completely cooled, you can roll again in the powdered sugar for even sweeter and"snowier" cookies, if you like.
• 7 note; if you prefer rum balls, you may add a tablespoon of rum {or more if you want really happy cookies} to the mixture before baking.

Choco-scutterbotch Cookies

Danish Oatmeal Cookies

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 60
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 1 cup oatmeal
• 1 cup chopped pecans
• 1 -2 tablespoon confectioners' sugar

Recipe

• 1 preheat an oven to 325 degrees f (165 degrees c).
• 2 line a baking sheet with parchment paper.
• 3 in a bowl, mix the flour, baking soda, and salt.
• 4 in a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy.
• 5 stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
• 6 with a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet.
• 7 bake in the preheated oven until lightly browned, about 20 minutes.
• 8 let cool completely before sprinkling cookies with confectioners' sugar.

Dandy Cookies

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• 1/2 cup shortening
• 1/4 cup sugar, plus
• 2 tablespoons sugar
• 1/4 cup brown sugar, plus
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup dandelion flowers
• 1 1/2 cups all-purpose flour

Recipe

• 1 mix together the sugars + shortening until creamy.
• 2 add vanilla and egg and beat well.
• 3 mix all dry ingredients including petals.
• 4 drop by spoonfuls or roll into balls about 1/2 inch diameter on ungreased cookie sheet. 375* for about 7 minutes or til golden brown.

Chicken Spread For Bocaditos Cubanos

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 cup cooked chicken, ground
• 1 (3 1/2 ounce) jar pimientos
• 1 tablespoon sweet relish
• 4 ounces cream cheese
• 1/2 cup mayonnaise
• 2 hard-boiled eggs (optional)

Recipe

• 1 mix all ingredients well.
• 2 spread on "bocadito" rolls or spread over bread slices.
• 3 they will look prettier if you use a cookie cutter and remove the crusts.

Chicken Squares

Total Time: 27 mins Preparation Time: 7 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 ounces cream cheese, softened
• 3 tablespoons butter, melted
• 2 cups cooked chicken, cubed
• salt and pepper, to taste
• 2 tablespoons milk
• 1 tablespoon onion, chopped
• 8 ounces pillsbury refrigerated crescent dinner rolls
• 3/4 cup seasoned bread crumbs

Recipe

• 1 preheat oven to 350 degrees.
• 2 blend butter with cream cheese add milk and onion. stir in chicken. add salt and pepper.
• 3 separate dinner rolls into four rectangles, pressing perforations to seal. spoon 1/2 cup mixture into center of each rectangle. fold over two opposite sides to meet in the middle forming a square. press the other two edges together to seal.
• 4 brush top with melted butter and dip into bread crumbs. place on non stick cookie sheet crumb side up.
• 5 bake at 350 degrees for 20-25 minutes until browned.

Creamy Brownie Bars

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 24
• 1 (18 ounce) package double fudge brownie mix
• 2 eggs
• 1/3 cup water
• 1/4 cup vegetable oil
• 1/2 cup chopped pecans
• 8 ounces cream cheese (softened)
• 2 eggs
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350. grease bottom of 9x13 baking pan.
• 2 for brownies, combine brownie mix, contents of the fudge packet from mix, eggs, water and oil in a large bowl. stir with spoon until well blended, about 50 strokes. stir in pecans. spread evenly in pan.
• 3 for topping, beat cream cheese in a large bowl at medium speed with electric mixer until smooth. beat in eggs, powdered sugar and vanilla extract until smooth. spread evenly over brownie mixture.
• 4 bake 45-60 minutes or until edges and top are golden brown and shiny. cool completely. refrigerate until well chilled. cut into bars.

Choc Choc Rum Brownies

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 2 ounces bittersweet chocolate
• 6 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2 extra large eggs, lightly beaten
• 2 tablespoons dark rum
• 1/2 cup all-purpose flour
• 3 1/2 ounces bittersweet chocolate, finely chopped
• 1/2 cup walnut pieces

Recipe

• 1 preheat oven to 350°; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
• 2 break up the bittersweet chocolate and put it in a heatproof bowl ; set the bowl over a pan of steaming water and melt gently, stirring frequently.
• 3 do not let the base of the bowl touch the water.
• 4 remove the bowl from the pan and set aside until needed.
• 5 put the soft butter and powdered sugar in a mixing bowl and beat with a hand-held electric mixer unitl light and creamy.
• 6 gradually beat in the eggs, followed by the rum.
• 7 scraped down the sides then beat in the melted chocolate.
• 8 stir in the flour, and when thoroughly combined, add the chopped chocolate and nuts and mix thoroughly.
• 9 transfer mixture to the prepared pan; spread evenly, and level the surface.
• 10 bake in oven for about 20-25 minutes until the top is set and firm; remove the pan from the oven.
• 11 leave to cool a little in the pan before removing (taking care as the crust is fragile) and cutting into 16 pieces.
• 12 serve warm or at room temperature with ice cream and hot chocolate sauce.
• 13 once cool, store in an airtight container and eat within 4 days.