Our Favorite Recipes
Home ] Subscription Problems? ] Quilter's Alphabet ] Newbie Tips ] Information for quilters ] Diana's Diary ] Friday Tips ] Birthday groups ] [ Our Favorite Recipes ] Redwork Designs ] Quilt Poems ] Quilt Dedications ] Quilt Poems for Christmas ] Member's Businesses ] Murphys Laws ] Odds and Ends ] Fabric Care Tips ] Quilt History ] 'net Abbreviations ] The Rules of Housework ] Smiley Codes ] Join QuiltersBee ]

 

Our Favorite Recipes
Home ] Subscription Problems? ] Quilter's Alphabet ] Newbie Tips ] Information for quilters ] Diana's Diary ] Friday Tips ] Birthday groups ] [ Our Favorite Recipes ] Redwork Designs ] Quilt Poems ] Quilt Dedications ] Quilt Poems for Christmas ] Member's Businesses ] Murphys Laws ] Odds and Ends ] Fabric Care Tips ] Quilt History ] 'net Abbreviations ] The Rules of Housework ] Smiley Codes ] Join QuiltersBee ]

 

 

Our Favorite Recipes

Here is a cookie recipe!
1. look in the cookbook for a cookie recipe.
2. get cup of coffee.
3. get cat off cookbook.
4. find that special recipe.
5. get cat's nose out of coffee mug.
6. go to fridge and get eggs.
7. get dry ingredients from cupboard.
8. break eggs in small bowl.
9. sift dry ingredients into large bowl.
10. answer the phone. no, I'm not interested in buying siding for my house.
11. cat ate eggs; get more from fridge.
12. get cat out of flour bowl and dust cat off.
13. get Band-Aids for scratches on hands.
14. throw flour out and get more.
15. preheat oven for cookies.
16. glare at cat with desire to bake cat now.
17. watch cat run for cover into bathroom.
18. flour the counter to roll out cookie dough.
19. run to bathroom to investigate loud crashing sound.
20. cat has toilet paper all over floor and your personal things have been knocked over on top of the counter.
21. yell at cat... cat falls in the toilet bowl.
22. take cat out of the toilet to dry cat off.
23. get bandages to cover more scratches on arms and legs.
24. clean up bathroom.
25. run to kitchen to see what cat is doing now.
26. get cat off floured counter in kitchen.
27. try to pick cat hairs out of flour.
28. step on cat's tail and get bitten in ankle.
29. get coat, car keys, cat, and drive to store to buy cookies.
30. squeeze cat through partially open window into a stranger's car at the store parking lot.
31. eat most of the cookies on the way home.

Enjoy and have a giggle or two.

Carol in NY


 

Sugarplums 
Finely chop 1 cup dried apricots, 1 cup pecans, 1/2 cup pitted dates and 1/2 cup golden raisins. Place in a bowl and add two cups crushed vanilla wafers. Toss with 1/2 cup orange juice. Form mixture into 3/4" balls, roll in granulated sugar and store in an airtight container. Makes five dozen. Enjoy! Susan in San Jose

Sweetened Condensed Milk - homemade 
not low calorie <smile> but each serving gets only a small amount

1 cup skim milk powder
1/3 cup boiling water
make sure its completely dissolved
2/3 cup white sugar
3 tablespoons melted margarine 
mix in mixer or blender. store any leftovers in refrigerator.

 

A sugarplum is a treat served during Victorian times. It's been updated, ingredient wise, with dried apricots, pecans, dates, raisins, ground vanilla wafers, sugar and orange juice. When they're rolled and sugared, they kind of look like  a small plum. My Mom makes them at Christmas and they're very good!  The sugaring technique is a pre-canning and freezing technique. The taste is quite sophisticated but still homey.

Sugarplums
You can dry your fruits with a dehydrator or in the oven. Firm fruit works the best. Do not store in airtight containers, store them in a cardboard box, in between sheets of waxed paper. They will keep as long as store-brought dried fruits.
1 pound of plums 
1/2 pound of granulated sugar 
pint of water 
2 pounds of granulated sugar 
2 tablespoons of water

Begin by making a thin syrup with half a pound of granulated sugar and a pint of water. 
Slit a pound of plums down the seam and put them into the syrup. Poach gently until just tender, be sure they remain covered with syrup, or they will lose their color. 
Cool, cover and refrigerate overnight.  The following day make a thick syrup with 2 pounds of granulated sugar and 2 tablespoons of water.  
Boil until a little dropped in a bowl of cold water makes a thick but soft ball. 
Remove from heat and allow to become cold. 
Then carefully drain the plums as completely as possible from the first syrup and place them gently in the second thick syrup.
Reheat and scald only until the plums look clear, taking care that they are completely covered in the syrup. 
Allow to cool again. 
Empty them into a shallow ceramic or glass bowl, cover tightly and allow them to develop flavor in the refrigerator for a week. 
Take them out and spread them apart on dishes or plates. 
Cover loosely with parchment paper, put them in a warm, dry place and turn them every day until dry. 
If you put them in a very low warming oven, turning them every half hour, at first, then every hour, etc., they can be dried much more quickly. At this stage a home fruit dryer can also be used if desired. 



Sugarplums Ver.2
2 cups whole almonds 
1/4 cup honey 
2 teaspoons grated orange zest
1-1/2 teaspoons cinnamon 
1/2 teaspoon allspice 
1/2 teaspoon nutmeg 
1 cup finely chopped dried apricots 
1 cup finely chopped pitted dates 
1 cup powdered sugar 

Preheat oven to 400°F. 
Toast almonds in oven for about 10 minutes.
Let cool then finely chop.
Combine honey, orange zest, cinnamon, allspice and nutmeg.
Add almonds, apricots and dates.
Roll into walnut sized balls.
Roll balls in sugar.
Refrigerate on waxed paper in airtight containers for up to 1 month.


  • CHAI DRINK 

    A nice hot drink for the winter is chai (Indian milk tea flavored with cinnamon, cloves, cardamom, ginger, and sometimes star anise, black pepper). There are good chai recipes at http://www.odie.org/chai/recipes.html


  •  HOT BUTTERED... from Doane Nov 29, 2001  You can turn almost any crockpot-heated tea or juice into a delicious 'Hot Buttered ..." by adding a small pat of the following to each cup:

    1 stick real butter, room temperature

    1/4 cup light brown sugar or to taste

    1/4 tsp. each cinnamon, nutmeg

    pinch cloves, ginger, and/or or other spices to taste

    1 tsp. finely grated fresh citrus peel (optional)

    Cream together very well. Roll into a log about one inch in diameter. Wrap in foil, plastic wrap, waxed paper or parchment and chill until firm. The log keeps for a long time (if it lasts that long) if you overwrap it in a zipper bag. Can be frozen also. Don't use unsalted butter, the extra nip of salt brings out the other flavors. Play with the other flavors until you get a combination you like. I would test them on a pretty neutral beverage like apple cider or white grape juice. Decorate cups with clove-studded slices of fruit or cinnamon sticks if you like. You could offer a variety of flavored butters and let folks choose their own. 


     

  • For a savory beverage use reduced fat or fat-free chicken, beef or vegetable broth and add a pat of the following to each cup: 

    1 stick real butter, room temperature

    1/4 tsp. onion or garlic powder

    1 tsp. Mrs. Dash, any flavor ( a more recent addition to the mix)

    pinch white or cayenne pepper, chili powder, dry mustard or curry powder Follow same directions for making a log of flavored butter. Again -- play with the flavors. It's just like choosing the fabrics for a quilt, all a matter of personal taste. Decorate cups with celery sticks; thin slices of lemon, cherry tomato, cucumber or zucchini; sprigs of fresh herbs, etc.

    Alternatively, make a big pot of coffee and/or hot chocolate, set out various flavored creamers; cinnamon-flavored, cocoa-flavored, vanilla-flavored sugars; unsweetened whipped cream; candy canes and rock-candy sticks. 

     

  • HOT CHOCOLATE WITH A ZING
    My favorite hot drink is hot chocolate with a shot of Peppermint Schnapps. Oh, yummy so good. But it does contain alcohol so if that is a no-no then add a couple of drops of peppermint extract.  Ranny

     


     

  • HOT DRINK - Mocha hot chocolate for many

    Powdered Milk

    8 oz. Instant coffee

    Nestle's quick, powder

    Use coffee jar as a measuring cup.

    Entire jar coffee

    2 jars chocolate powder

    3 jars powdered milk

    1/4c per mug hot water

    Hazelnut instant coffee also works


     

Here's an easy recipe:

1 gal. apple cider or apple juice
1 1/2 T. honey
2 sticks cinnamon
1 lemon, cut into slices
2 tsp. whole cloves

Bring to a boil. Simmer for a few minutes. This is a good holiday refresher to keep in the crock pot. For a different flavor, use a sliced orange instead of a lemon. Place leftovers in plastic containers in the refrigerator and  just heat a cup at a  time in the microwave.


  • SOFT, WHITE & YUMMY SUGAR COOKIES     from Marilee 11/13/00
    Blend: 1 cup shortening and 2 cups sugar Add: 2 eggs and mix Add: 1 cup milk, 1 teaspoon vanilla and mix In separate bowl, mix: 1 teaspoon salt, ½ teaspoon soda, 4 teaspoons baking powder Add: 6 ½ cups flour Slowly add flour mixture to liquid mixture. Stir until well blended. Drop by teaspoon and flatten with oiled glass that has been dipped in sugar. For rolled cookies, chill for one hour. Roll and cut into shapes. Bake at 350 degrees for 7 - 8 minutes.
  • MERRY SPRITZ COOKIES     from Merilee 11/13/00
    1 Foil-wrapped bar NESTLE -Premier White baking bar -(2 oz) 3/4 c Butter or margarine, -softened 1/2 c Sugar 1/2 t Salt 1 Egg 2 t Vanilla extract 2 1/2 c All-purpose flour 1 pkg. NESTLE Toll House semi-sweet -chocolate Rainbow Morsels -(9 oz) Preheat oven to 350'F. In small saucepan over low heat, melt Nestle Premier White baking bar; set aside. In large mixer bowl, beat butter, sugar and salt until creamy. Blend in egg and vanilla extract. Blend in melted baking bar. Gradually beat in flour. Place dough in cookie press fitted with desired plate. Press dough onto ungreased cookie sheets; decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels. Bake 7-9 minutes until set. Let stand 1 minute. Remove from cookie sheets; cool completely. Makes about 6 dozen cookies. 

  • PRESSED GINGERBREAD     from Merilee 11/13/00
    2 3/4 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1 cup margarine or butter 1/4 cup molasses 1/4 cup packed brown sugar 1 egg 1 teaspoon vanilla
    1. Stir together flour, baking powder. nutmeg, cinnamon, cloves, and ginger in large bowl. Set aside. 2. Beat margarine in large mixer bowl with mixer on medium speed for 30 seconds. Add molasses and brown sugar; beat till combined. Add egg and vanilla; beat well. Gradually stir in flour mixture till combined. Do not chill dough. 3. Pack dough into cookie press. Force through the press onto ungreased cookie sheet. Bake in a 400 degrees  oven 6 to minutes or till edges are firm but not brown. 4. Remove and cool completely on wire racks. Makes 48.

  • FRUITY SPRITZ COOKIES     from Merilee 11/13/00
    4 c Sifted flour L tsp. baking pwd. 1 1/2 c Butter 1 c Sugar 1 pkg. (3 oz.) Jell-O any flavor 1 Egg 1 t Vanilla Sift flour with baking powder. Cream butter. Gradually add sugar and Jell-O, cream well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture, mix after each addition until smooth. Force dough through cookie press onto ungreased baking sheet. Bake @ 375° about 13-14 min. or until golden brown. Makes 5 doz. cookies. This is a delightful recipe using a cookie press.   I received this recipe at a cookie exchange and love making it for the holidays. I use Cherry Jell-O and Lime Jell-O for Christmas. 

 

  • SPRITZ SNOWFLAKES     from Merilee 11/13/00
    1 cup butter 3 oz. cream cheese 1 cup sugar 1 egg yolk 1 teaspoon egg yolk 1 teaspoon vanilla 1 teaspoon grated orange rind 2 1/2 cup sifted flour 1/2 teaspoon salt 1/4 teaspoon cinnamon Mix together and squeeze onto cookie sheet. Bake @ 325° for 15 minutes. Watch closely and remove from oven just as they begin to brown.

  • CHOCOLATE CARAMEL SQUARES     from Donna Clements  11/14/00
    14 oz package of carmels 2/3 cup evaporated milk (divided) 1 pkg. German Chocolate Cake mix (used dry) 3/4 cup butter or margarine softened 1 cup of chopped walnuts 12 oz pkgs. of chocolate chips
    1. Melt 14 oz pkg caramels and 1/3 Cup evaporated milk (I use microwave) 2. Combine 1 pkg German Chocolate Cake Mix (dry), 3/4 Cup butter or margarine, 1/3 Cup evaporated milk and 1 Cup chopped walnuts. Mix by hand. 3. Press 1/2 of mixture into greased 9 x 13" baking dish. Bake at 350 F for 6 to 8 minutes. 3. Remove from oven, sprinkle 1 - 12 oz pkg chocolate chips over cookie base, then spread melted caramel mixture over chocolate. Spread remaining dough on top. 4. Return to oven and bake an additional 18-20 minutes. Cool and cut into squares.

 
  • SHERI'S ESPRESSO BARS     from Sheri 
    Grease a large mixing bowl, mixing spoon or spatula, and a 9 x 13 pan. In the bowl, combine: 7 cups rice crispies 2/3 cup mini marshmallows 2/3 cup mini M&M's Combine in a large (8 cup) Pyrex measuring cup or mixing bowl: 3 heaping tsp.. Instant Espresso powder 2 Tblsp. Dark Rum 2 -3 Tblsp. Hazelnut syrup (Torani Syrup used in flavored coffee drinks), Optional Cook on high (in Micro) for about 1 minute to dissolve coffee and cook off some of the alcohol. Now we proceed to make rice crispy bars as usual, using this sauce as your flavor base. Put into this base: 4 Tblsp. Butter 1 whole pkg. Mini marshmallows Cook on high for about 90 seconds, moosh it around a bit and cook again till the marshmallow look mostly melted. Add: ½ cup Chocolate Chips, and stir well till melted and blended. Pour melted mixture into the bowl with the cereal, and quickly stir it all together as much as possible. Now empty it all into your prepared pan, and spread it evenly. To smooth it further, put a sheet of waxed paper over top, and press it down , sort of ironing it with your hands.
    Topping: in 2 cup Pyrex measuring cup, heat ¼ cup cream. Add 2 Tblsp. Karo syrup and 1 cup chocolate chips. Return to micro and cook about 45 to 60 seconds more or till chips are nearly melted. Don't overcook! Stir till smooth and spread onto bars. Sprinkle with decoration if desired. I gave it all a light press with the waxed paper again to make the sprinkles stick well. Cut into squares or bars. I invented these for the cookie walk at Hansen Elementary. They were quite a hit. Just don't eat them too close to bedtime!

 

  • SHERI'S ORANGE PECAN COOKIES     from Sheri 
    1 cup soft butter ½ cup firmly packed brown sugar ½ cup white sugar 1 egg 2 tsp. freshly grated orange peel ½ tsp. good quality orange extract such as Cook's or Frontier or the one from The Williams Sonoma catalog (it is fantastic) 3 cups all-purpose flour 1/2 tsp. salt 1/2 tsp. baking soda 1/2 cup finely minced pecans (processed in food processor) Mix together butter and sugars until blended and then add egg. Beat until fluffy; add orange peel and extract. Sift flour and measure, mix with soda, salt and nuts. Add gradually to butter mixture, mixing well after each addition. Divide dough in half and shape each piece into a roll 7" long by 2 ½ " in diameter. Wrap in waxed paper or plastic wrap and chill until firm. When ready to bake, preheat oven to 375 degrees. Cut slices about 1/8" thick and bake on greased cookie sheets for about 12 minutes, or until edges are very lightly browned. Makes about 7 dozen cookies, or less if you cut them thicker. This recipe may easily be doubled and the dough should keep for a few days to a week in the fridge. For a special touch, before baking, center a "mega chip" or chunk of chocolate on each slice. After the cookies are cool, you can decorate them with a glaze, using a pasty bag and drawing a spiral coming out from each chip.
    Orange Glaze: 3 Tblsp. soft butter 1 ½ to 2 cups powdered sugar 3 Tblsp. orange juice 1/2 tsp. orange extract blend together adding more sugar or juice as needed to make a glaze about the consistency of sour cream. 

 

  • ORANGE DROP COOKIES     from ? 11/15/00
    1 C. shortening or margarine 1 1/2 cups brown sugar 2eggs 1/4 cup orange juice concentrate 1 tsp.vanilla 1 C. buttermilk or sour cream 3 1/2 cups flour 2 tsp. baking powder 1 tsp. salt 1 tsp. soda Cream together shortening and brown sugar until fluffy. Add the eggs. Stir in OJ, vanilla and buttermilk/sour cream. Now add all of the dry ingredients. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350°  for 12-15 minutes. If these directions are a little sketchy it's because there aren't any and I'm a dumper ---sorry.
    Orange Icing: 3 C. powdered sugar 2 T. butter 1 tsp. vanilla Add orange juice until the icing is the consistency you want. Frost  cookies when cool.

 


  • ICED BUTTER SWEETS     from Carrie Griffin 11/16/00
    1 cup butter/margarine, softened 1 cup powdered sugar 1/2 tsp. salt 2 tsp. vanilla 2 cups flour Cream well until fluffy in a large bowl. Blend flour into creamed mixture. Shape dough into balls, using a teaspoon of dough for each cookie. Place on an ungreased cookie sheet, making a thumb- print in the center of each cookie. Bake at 350° for 12-16 minutes or until lightly browned around the edges. While baking, cream the following together in a small bowl: 1 cup powdered sugar 2 Tbsp. flour 3 oz. cream cheese, softened 1 tsp. vanilla Then stir in : 1/2 c. chopped nuts (I used walnuts) 1/2 c. coconut Place 1/2 tsp. of cream-cheese-coconut filling on each baked cookie while they are still warm. Combine and melt in a small saucepan: 1/2 c. chocolate chips 2 Tbsp. butter or margarine 2 Tbsp. water Turn off burner and blend until smooth. Drizzle frosting over tops of cookies, sprinkle with powdered sugar if desired.

  • -
    RICH LITTLE TEA COOKIES     from Carrie Griffin 11/16/00
    1 cup flour 1/2 cup butter or margarine, softened 1/4 cup sugar 1/4 tsp. vanilla extract 1/8 tsp salt
    (dough can be made and refrigerated up to a week) 1. In large bowl with mixer at low speed, beat flour, butter, sugar, vanilla, and salt until well blended. Scrape sides occasionally. 1. Preheat oven to 350 F. On lightly floured surface with floured hands, shape dough into little finger shaped pieces, about an inch and a half long. Each takes about a teaspoon of dough. Place cookies on ungreased large cookie sheets. With the side of a fork or dull edge of knife, mark each cookie crosswise several times 3. Bake cookies 10-15 minutes until lightly golden. Cool cookies 5 minutes on cookie sheet, then remove to wire racks. Makes about 4 doz. cookies.

 


  • -
    SNOW BALLS     from Mary Jane Vesel 11/28/00
    1 cup butter ½ cup powdered sugar 2 cups sifted flour Cream all together. ½ tsp. salt 1 cup nuts Make round or oblong shapes. Bake 12 minutes at 400° Roll in pwd. sugar when done baking.


  • RITZ COOKIE DELITES     from Mary Jane Vesel 11/28/00
    1 can sweetened condensed milk 1 cup chopped dates Cook until thick. Add 1 cup chopped nuts. Place ½ tsp. on each Ritz cracker. Bake 5 minutes at 250°
    Frosting: 1- 8 oz. cream cheese 2½ Cup pwd. sugar 1 Tblsp. vanilla Drizzle over the completed and cooled cookies.

  • -
    LEBKUCHEN (laib kuecha - this is the Swiss pronunciation)     from Sally Howard 11/28/00
    1 c. honey 3/4 c. brown sugar 1 egg 1 T. lemon juice 1 t. lemon peel 2 1/3 c. flour 1 tsp. cinnamon 1/2 tsp. allspice 1/2 tsp. cloves 1/2 tsp. nutmeg 1/2 tsp. salt 1/2 tsp. soda 1/3 c. chopped almonds halved candied cherries 8 oz. blanched almonds
    Glaze: 1 c. sifted powdered sugar and 5 T. water or rum
    Heat honey in a small pan until it just begins to bubble. Add sugar, egg and lemon. In a large bowl sift together dry ingredients  (including chopped almonds), then add honey mixture. Cover and refrigerate 8 hours - 2 days. Roll out dough to 3/8"; cut in rounds. Decorate with cherry halves and whole almonds. Bake at 375° F for 12-15 minutes, until golden brown. Brush immediately with glaze. These cookies soften and "mellow" if stored in a tin for at least two weeks. Yah sure, you betcha!


  • BRAZILIAN COFFEE COOKIES     from Carline 
    1/2 cup granulated sugar 1/2 cup packed brown sugar 1/3 cup shortening 1 egg 1 tablespoon milk 1 and 1/2 cups flour 2 tablespoons instant coffee (espresso powder is best) 1/2 tsp. salt 1/4 tsp. baking powder 1/4 tsp. soda Mix sugars, shortening, egg, milk and vanilla. Stir in r remaining ing. which have been sifted or mixed together. Form 1" balls about 2" apart on cookie sheet and flatten with a glass dipped in sugar to about 1/8th inch or use a fork dipped in sugar for this. Bake 7-8 minutes at 400°. YUM!


  • GRAHAM CRACKER BARS     from Joyce Callison 
    Arrange whole graham crackers in the bottom of an 11 X 7 X 1½ " pan. To cover the bottom of the pan cut some squares in half, set aside. Combine in saucepan: 2/3 cup evaporated milk 1 cup sugar 1 Tbsp., flour ½ cup butter 1 egg beaten Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add: 1 cup chopped nuts 1 cup flaked coconut 1 cup graham cracker crumbs 2 tsp.. vanilla Mix well and spoon evenly over crackers in pan. Top with graham cracker squares to cover, pressing crackers slightly into filling. Frost with favorite butter cream frosting. Chill and serve.

  • -
    MOLASSES CRINKLES     from Joyce Callsion 
    Melt ¾ cup shortening Add: 1 cup sugar ¼ molasses 1 egg slightly beaten Sift: 2 cup flour ½ tsp. cloves ½ tsp. ginger 1 tsp. cinnamon ½ tsp. salt 2 tsp. soda Mix in with above. Chill 1 hour. Roll into balls and roll into sugar. Place on greased cookie sheet. Bake at 375° for 8-10 minutes

  • -
    ALMOND ROCA COOKIES     from Lila Alexander 
    2 cubes butter 1 cup sugar 1 package chocolate chips 1 package sliced almonds Saltine crackers
    Line cookie sheet with foil or parchment paper. Line with Saltines. Preheat oven to 400 degrees. Bring sugar and butter to a boil over medium heat, stirring constantly. Once boiling, boil for 3 minutes. Pour butter mixture over the saltines and bake 5 to 6 minutes. Remove from oven and let cool slightly. Sprinkle chocolate chips on top. Let chips melt and then smooth like frosting with a spatula. Sprinkle with almonds. Refrigerate until solid and cooled.

  • -
    SNOWFLAKE MACAROONS     from Nancy Miller 
    1 Pkg. (7oz.) Bakers flaked coconut ( 21/2 cups ) 2/3 C. sugar 6 Tbsp.. flour 1/4 tsp. salt 4 egg whites 1 tsp. almond extract
    1. Heat oven to 325 2. Mix coconut, sugar, flour and salt in bowl. Stir in egg whites and extract until blended. Drop by teaspoonfuls onto lightly greased and floured cookie sheets. (Make sure you grease and flour :) 3. Bake 20 minutes or until edges are golden brown. Immediately remove from cookie sheets and cool on wire racks.
    For those of you who just have to have chocolate, you can add 2 squares melted Semi-sweet Chocolate with the egg whites.

Tasty Stuffing 

2 pounds very lean pork, either double ground at shop, or if you have a grinder do it yourself with the fine grind setting 2 times.

1 medium onion ground through grinder or pulverized in food processor.

2 stalks celery prepared same as onion

3 slices cheap white bread, fresh, crusts removed, soaked in milk.

1 egg

1/4 cup dried parsley

salt and pepper (about 1 tsp each, more or less depending on your taste)

In large bowl, combine meat, onions and celery, egg, parsley, salt and pepper. Squeeze out about half of the milk from the bread and toss that in too. Mix well with a mixer or your well washed hands. ( Cold and squishy, but very effective!) When it sort of "binds" you've mixed it right. Place this into a non stick loaf pan then use a bulb baster to suck up some of the drippings from the pan and pour them over the stuffing. (If the turkey is being cooked unstuffed, use the drippings from the cavity, it's what would have gone into your stuffing anyways!) The drippings should be visible along all 4 sides and the top moistened. Seal the top WELL with foil then bake next to the bird for the last hour of roasting. Spoon into a bowl while freshly out of the oven to serve so it sort of fluffs up instead of seeming like a meatloaf.



  • GRAHAM CRACKER COOKIES     from Sue  
    1/2 cup margarine - melted on low
    Add to melted margarine and boil for 1 minute: 1 cup sugar 1 tablespoon cocoa 1 egg 1 1/2 teaspoon vanilla Mix into above mixture: 26 graham crackers - crumble into small pieces by hand - but not too small 1 1/2 cup mini marshmallows 3/4 cup chopped nuts spread in a greased 8 x 8 pan


  • PEANUT SITTING PRETTIES     from Kelly  
    1/2c. butter or marg. 1/4c. brown sugar, packed 1 egg, separated 1/2t. vanilla 1c. flour 1/4t. salt finely chopped walnuts M&M peanut candy Betty Crocker cream cheese frosting
    Blend butter and sugar in a bowl, stir in egg yolk and vanilla. Sift flour and salt into bowl; mix well. Chill 1 hour then roll into 1" balls. Dip into slightly beaten egg white. Roll in nuts and place 1" apart on cookie sheet. Bake in 350 degree oven for 5 min. then press thumb gently into center and  bake for another 5 min. Cool. Fill with frosting and garnish with an M&M.

  • -
    OATMEAL COOKIES     from Yvonne from Burlington 
    1 1/2 c. flour 1 tsp. baking soda 1 c. butter 3/4 c. sugar 3/4 c. brown sugar 1 egg 1 tsp. vanilla 1 1/2 c. oatmeal 1 c. dehydrated sweet cherries 1 c. chunked up Hershey's Special Dark chocolate bar 1/2 c. chopped pecans (optional) 1/2 c. chunked up pieces of Skor Bar Heat oven to 350 degrees. Cream, then beat butter & sugars til light & fluffy. Add egg & mix. Then add vanilla. Sift flour & soda together & add to butter/sugar mixture. Combine well. Add oatmeal, cherries, chocolate bar pieces, and pecans, stirring in just til mixed. Place 1 1/2" balls of dough onto greased cookie sheet. Bake in 350 degree oven 10 minutes.
    This recipe is adapted from one on Martha Stewart. My family loves it. Sometimes I use raisins instead of cherries & substitute with other kinds of nuts.


  • LEE RUBY'S CHINESE NOODLE COOKIES     from Sheri  
    Combine: 1 C crushed Chinese noodles 1 C chopped nuts (Lee & Mom used walnuts) Melt:: 1 6 oz pkg. butterscotch chips 1 6 oz pkg. chocolate chips Pour melted chips over noodle & nut mixture. Stir together. Drop by spoonfuls onto waxed paper and let cool until firm enough to roll into balls. Roll balls into finely chopped nuts. Place in small paper candy cups if desired.


  • LEE RUBY'S ALMOND ROCA COOKIES     from Sheri 
    Cream until light: 1 c butter ½ c white sugar ½ c brown sugar Add: 1 egg yolk 1 tsp. Vanilla 2 c sifted cake flour Spread this dough ¼" thick on a greased cookie sheet. Bake at 350° for 15minutes. In the meantime melt 6 oz of chocolate chips. Spread over the warm cookie dough and dribble with chopped nuts while still warm. Cut in squares while still warm.

  • -
    SWEDISH GINGER SNAPS     from Joanne  12/4/00
    Cream these ingredients together: 1 c. sugar 1 egg 3/4 scant c. shortening 1/4 c. molasses Then add the following dry ingredients: 2 tsp. baking soda 1 1/2 tsp. mace 1/2 tsp. cloves 1 tsp. ginger 1 tsp. cinnamon 2 c. flour Shape dough into balls. Roll in sugar. Take bottom of a glass and flatten each ball slightly. Bake at 325° for approximately 10 minutes. Cookies are supposed to be soft, not like store-bought. If you want a puffier cookie, you can skip the flattening part. These delicious moist snaps are a Christmas tradition at my house. I always double the recipe for my Kitchen Aid mixer.

 

 
  • PHILADELPHIA® Sugar Cookies Prep time : 10min Ready in : 4hr 25min Serves : Makes 3-1/2 dozen   Ingredients:     1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened  1 cup (2 sticks) butter or margarine  2/3 cup sugar  1/4 tsp. vanilla  2 cups flour  Colored sugar    Preparation" Beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed until well blended. Add flour; mix well. Refrigerate several hours or overnight.  Roll dough to 1/4-inch thickness on lightly floured surface. Cut into shapes; sprinkle with colored sugar.  Place on ungreased cookie sheet.   Bake at 350°F for 12 to 15 minutes or until edges are  lightly browned.   

 

  • Cream Cheese Sugar Cookies
    1/2 cup butter1 ~ 3 oz. pkg. cream cheese, softened2 cups all purpose flour2/3 cup sugar1 egg1/2 tsp. baking powder1/2 tsp. vanilla1/4 tsp. almond extract1/2 cup posdered sugar
    *In a lrg bowl combine butter and cr. cheese.  Beat on medium to high for 30seconds.  Add 1 cup of the flour, sugar, egg, baking powder, vanilla, andalmond extract, beat till combined.  Stir in remaining 1 cup of flour.Divide in half.  Cover dough and chill for 1 to 2 hours (til firm).*On lightly floured surface, roll one portion of chilled dough at a time to1/4 inch thickness.  Cut into desired shapes.  Place on ungreased cookiesheet.*Bake in 350 degree oven for 8 to 10 min. or till edges are light brown andcookies are slightly puffed.  Place cookies on wire rack, cool thoroughly.Use a sifter to sprinkle with powdered sugar before serving.*Makes about 3 dozen.


  • HANUKKAH SUGAR COOKIES

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened 1/2 cup butter or margarine 1/3 cup sugar 1/4 tsp. vanilla extract or 1/2 teaspoon almond extract  2 cups flour Colored sugar

Preparation Beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed until well blended. Add flour; mix well. Refrigerate several hours or overnight.

Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes; sprinkle with colored sugar. Place on ungreased cookie sheet.

Bake at 350° for 15 to 17 minutes or until edges are lightly browned.