Family Recipe Box: March 2010

Recent Recipes

Orange Crunch Cake

Comments (0) | Friday, March 26, 2010

1 cup graham cracker crumbs (15 squares)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 tsp. cinnamon (I omitted)
1/2 cup butter, melted
1 package Betty Crocker (doesn't have to be) SuperMoist yellow cake mix
2 TBs grated orange peel (fresh)
1 1/4 cup orange juice
1/3 cup vegetable oil
3 eggs

Orange Frosting (below)
Orange slices, if desired

1. Heat oven to 350 degress (dark or nonstick pans are not recommended). Grease bottoms only of 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening. Line bottoms of pans with waxed paper then grease and flour entire pans.

2. Mix cracker crumbs, brown sugar, pecans and cinnamon and butter in medium bowl. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.

3. Beat cake mix, orange juice, orange peel, oil and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

4. Bake 8 in. rounds 45-50 minutes, 9 in. pans 40-45 minutes, or until toothpick inserted into center comes out clean and tops are golden brown. Cool in pans 15 minutes. Carefully run sharp knife around side of pans to loosen cakes. Remove from pans to wire rack, placing crumb mixture side up. Cool completely, about 1 hour.

5. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup Orange Frosting to within 1/4 inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. Garnish with orange slices. Cut cake with serrated knife. Store covered in refrigerator. 12-16 servings.

Orange Frosting

1 tub Betty Crocker Whipped vanilla ready-to-spread frosting (I did not use the Whipped-loved it)
2 cups frozen (thawed) whipped topping (I used extra creamy-yum)
1-2 TBs. grated orange peel

Stir all ingredients in large bowl until blended

Elephant Ears

Comments (0) | Thursday, March 18, 2010

¾ c. sugar, plus more if desired

1 TB. ground cinnamon

1 package frozen puff pastry, thawed in the package

4 TB unsalted butter or margarine, melted and cooled

1. In a small bowl mix sugar and cinnamon together. Sprinkle pastry cloth or board with some of the cinnamon sugar. Put a sheet of puff pastry on the cloth and roll to a 10-inch square. Brush pastry with half the melted butter and sprinkle generously with cinnamon sugar.

2. Brush the edges of the pastry with water. Roll the sides toward the center, making 3 turns on each side, so the rolls touch in the middle. Gently press the rolls together. Repeat with second piece of dough. Place on cookie sheet and chill for 45 minutes, or until firm. Reserve the remaining cinnamon and sugar.

3. Preheat oven to 400. Lightly spray or great 2 cookie sheets.

4. Remove chilled rolls from fridge and cut them into slices about ¼ inch thick. Sprinkle the prepared cookie sheets with some of the cinnamon sugar and lay the cookies on them 2 inches apart. Sprinkle with plain sugar if desired.

5. Bake in center of oven for 15 minutes or until puffy and golden. Watch the cookies so they don’t overbrown. Remove to wire racks to cool.

Strawberry Meringues

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6 egg whites, at room temp.

½ tsp. cream of tartar

1 c. sugar

1 tsp. strawberry flavoring

1. Preheat oven to 225. Lightly grease a large cookie sheet or line with aluminum foil.

2. In a large bowl beat the whites until foamy. Beat in tartar and add sugar gradually until the meringue is glossy and stiff. Fold in the flavoring.

3. Drop heaping tablespoonfuls of meringue on cookie sheet spaced about 1 inch apart. Using the back of a spoon swirl the meringue up into a point.

4. Bake in center of oven for 1 hour or until dry.

5. Turn off the oven and allow meringues to dry in the oven overnight. The cookies should be firm.

Cinnamon Shortbread

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2 c. all-purpose flour

¼ c. cornstarch

1/8 tsp. salt

1 tsp. ground cinnamon

1 c. unsalted butter at room temp.

1/3 c. packed light brown sugar

1. Preheat oven to 325. Line two 8-inch rounds with aluminum foil and lightly grease.

2. In a medium bowl which together flour, cornstarch, salt and cinnamon. Set aside.

3. In a large bowl, beat butter, sugar and vanilla until light. Mix in the flour mixture in two batches. The dough will be stiff but pliable.

4. Gather the dough into a ball. Cut the dough in half. With floured hands press each half of the dough into a prepared pan. Press gently with tines of a fork around the edges to crimp the dough. Score with pan into 8 wedges.

5. Bake for 20-25 minutes or until a uniform honey color. Cool completely in the pans.

Whoopie Pies

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Chocolate Cookie Dough

½ c. unsalted butter, at room temp.

1 c. sugar

1 ½ tsp. baking soda

½ tsp. baking powder

1 egg

1 tsp. vanilla extract

½ c. unsweetened cocoa powder

1 c. milk

2 c. all-purpose flour

Marshmallow Filling

1 c. unsalted butter, at room temp.

3 c. confectioners’ sugar

3 c. marshmallow fluff or other marshmallow cream

1 TB. vanilla extract

1. Preheat oven to 375. Lightly grease 2 cookie sheets

2. In large bowl, beat butter, sugar, soda and baking powder until light. Mix in egg, vanilla and cocoa. Slowly beat in milk alternating with the flour, beat until smooth.

3. Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing the cookies 2 inches apart.

4. Bake in the center of the oven for 7-8 minutes, or until the cookies spring back slightly when gently pressed. Cool on the cookie sheets for 2 minutes, then remove to wire racks to cool completely.

5. Make the filling. Combine the butter, sugar, marshmallow cream and vanilla in food processor until smooth.

6. To assemble the pies spread 2-3 TB filling onto the flat bottom of one cookie and place a second cookie on top.

Turkey Pot Pie

Comments (0) | Wednesday, March 17, 2010

INGREDIENTS

4
1 small
2 stalks
2 carrots,
3
1 teaspoon
salt and
2 cubes
2 cups water
3 potatoes,
1 1/2 cups
3
1/2 cup milk

1 recipe pastry for a (10 inch) double crust pie tablespoons butter, divided onion, minced celery, chopped diced tablespoons dried parsley dried oregano pepper to taste chicken bouillon peeled and cubed cubed cooked turkey tablespoons all-purpose flour

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes,

Sweet Potato Souffle

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3 TB butter

3 cups fresh sweet potatoes mashed

1 cup sugar

½ tsp. salt

½ c. evap. Milk

1 TB orange flavoring

2 eggs

Topping

1 c. brown sugar

1/3 c. flour

3 TB melted butter

1c. pecan halves

Melt butter mix with potatoes, add sugar salt milk and flavor. Beat eggs and fold into potatoe mix. Pour into greased baking dish. Cover with topping that you mixed together. Top with nuts

Bake @ 350 for 35 minutes.

Pumpkin Squares

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· 1 box (18 ounce) yellow cake mix

· 1 stick butter (or 1/2 cup or 8 tablespoons)

· 1 beaten egg

· 1 can (16 ounce) plain pumpkin (not pie filling)

· 1/2 cup sugar

· 1 teaspoon cinnamon

· 2 eggs, beaten

· 1 can (5 ounce) evaporated milk

Preheat the oven to 350°F. Dump the cake mix in a bowl and use two knives or a pastry blender to cut the butter into the mix until it is crumbly. Stir the beaten egg into the crumbs. Save 1 cup of this mixture to use as topping. Pat the rest of the crumbs into a 9 x 13-inch glass baking pan. Bake 10 to 12 minutes until the crust is set and just beginning to brown. Remove from the oven and cool 5 minutes.

Place the pumpkin in a mixing bowl. Combine the sugar and cinnamon in a small bowl, blending well. Whisk the sugar mixture into the pumpkin. Whisk in the two eggs and then the evaporated milk. Carefully pour this mixture on top of the partially baked crust. Sprinkle with the remaining crumb mixture. Bake about 30 minutes, until set in the middle.

To serve, cut into squares and top with sweetened whipped cream or non-dairy whipped topping. Pumpkin squares may be served warm or at room temperature.

Magnolia Lace Crumpets

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½ c. sugar

½ c. butter

1/3 c. dark corn syrup

¾ c. all-purpose flour

½ tsp. ground ginger

1 TB. Irish Cream liqueur (optional)

Directions:

Preheat oven to 350 degrees. Line a cookie sheet with foil. Lightly grease the foil; se aside.

In a medium saucepan combine sugar, butter and syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well. Stir in Irish Cream.

Drop batter by rounded teaspoons 3-4 inches apart onto the prepared cookie sheet. Bake only two or three cookies at a time.

Bake in preheated oven for 9-10 minutes or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or metal cone; cool on a wire wrack. Fill cookies with filling.

To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temp. in a cool, dry place for up to 3 days or freeze for up to 3 months. Thaw cookies and fill.

Filling:

1 ½ c. Crisco

8 Tb. Butter (1 stick)

1 ½ c. sugar

1 egg white

2 tsp. vanilla

½ c. hot milk

Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla. Beat thoroughly. Add hot milk 1 TB at a time and beat until creamy.

Lentil-Rice Patties

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1 14-oz. can chicken broth

¾ c. water

½ c. chopped onion

1/3 c. uncooked regular brown rice

½ tsp. crushed red pepper

3 cloves garlic, minced

¾ c. brown lentils, rinsed and drained

1 15-oz. can garbanzo beans, rinsed and drained

1 c. rolled oats

2 slightly beaten egg whites

¼ c. snipped fresh basil or 2 tsp. dried basil, crushed

1 TB. Worchestshire sauce

¼ tsp. salt

½ c. chopped walnuts or almonds, toasted

Non-stick spray

1. In a medium saucepan combine chicken broth, water, onion, brown rice, red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in lentils. Simmer, covered for 25 minutes more or until rice and lentils are tender. Remove from heat.

2. Add garbanzo beans to saucepan; use a potato masher to mash mixture. Stir in oats. Let stand for 5 minutes

3. Meanwhile, combine egg whites, basil, Worchestshire, and salt; add to lentil-rice mixture in pan, stirring to combine. Stir in nuts.

4. Lightly coat a 12-inch skillet with oil heat over medium heat. For each patty place about 1/3 c. mix into hot skillet; flatten to about ½ inch thick. Cook half of the patties at a time 7-10 minutes or until brown, turning once. Keep warm in a 300 degree oven.

Lemon Spaghetti

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1lb. spaghetti

2/3 c. olive oil

2/3 c. grated Parmesan

½ c. fresh lemon juice

Salt and pepper

1 Tb. Lemon zest

1/3 c. chopped fresh basil leaves

Cook the pasta in a large pot until tender but still firm. Meanwhile, whisk oil, cheese and lemon juice in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and reserved cooking liquid. Adding ¼ cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Serves 6

Frog Eye Salad

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1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt

1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)

In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.

Blueberry Dream Fritters

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Vegetable Oil

½ c. whipping cream

1 large egg

1 tsp. vanilla extract

1 c. self-rising flour

1/3 c. granulated sugar

1 ½ c. fresh blueberries

Confectioner’s sugar

1. Pour 2 inches of oil in large heavy skillet and heat to 375 degrees.

2. Combine whipping cream, egg and vanilla in small bowl.

3. Combine flour, cornmeal and granulated sugar in large bowl.

4. Stir cream mixture into flour mixture just until moistened. Fold the blueberries into batter.

5. Carefully drop 2 to 3 heaping tablespoons of batter at a time into hot oil. Fry until golden brown, turning once, about 3 to 4 minutes. Drain on a baking sheet lined with paper towels. Sprinkle fritters with confectioners’ sugar.

6. Serve fritters immediately with additional fresh blueberries, if desired, as a tasty breakfast or afternoon snack.

Variation: Substitute other fresh berries, such as raspberries or strawberries, for the blueberries. If using strawberries, chop them finely.

Pumpkin Cookies with Brown Butter Icing

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For the cookies:

2 ¾ c. all-purpose flour

1 tsp baking powder

1 tsp. baking soda

1 ¼ tsp coarse salt

1 ½ tsp. ground cinnamon

1 ¼ tsp. ground ginger

¾ tsp. grated nutmeg

¾ c. unsalted butter, room temp.

2 ¼ c. packed light brown sugar

2 large eggs

1 ½ c. canned solid-packed pumpkin (14 oz.)

¾ c. evaporated milk

1 tsp. pure vanilla extract

for the icing:

4 c. confectioners’ sugar, sifted

10 TB unsalted butter

¼ c. plus 1 TB evaporated milk, plus more if needed

2 tsp. pure vanilla extract

1. Preheat the oven to 375. Make cookies: whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

2. Put butter and brown sugar in mixer and beat on med. Speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low and add pumpkin, milk and vanilla; mix until blended, 2 minutes. Add flour mixture and combine.

3. Transfer 1 ½ c. batter to pastry bag fitted with a ½ inch plain tip. Pipe 1 ½ inch rounds onto parchment paper-lined baking sheets, spaced 1 inch apart. Bake cookies, rotating sheets halfway, until tops spring back about 12 minutes. Cool on sheets on wire rack 5 minutes. Transfer to wire rack and let cool.

4. Make icing: put sugar in bowl, melt butter in saucepan over medium heat, swirling until golden brown, about 3 minutes. Immediately add butter to sugar, scraping any browned bits from sides and bottom of pan. Add milk and vanilla, and stir till smooth.

5. Spread 1 tsp. of icing on each cookie. Store airtight, single layers, room temp, up to 3 days.

Peanut Butter Swirl Brownies

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For the batter:

½ c. unsalted butter, cut into small pieces, plus more for the pan

2 oz. unsweetened chocolate, coarsely chopped

4 oz. semisweet chocolate, coarsely chopped

2/3 c. all-purpose flour

½ tsp. baking powder

¼ tsp. coarse salt

¾ c. granulated sugar

3 large eggs

2 tsp. pure vanilla extract

for the filling:

4 TB unsalted butter, melted

½ c. confectioners’ sugar

¾ c. smooth peanut butter

¼ tsp. coarse salt

½ tsp. pure vanilla extract

1. Preheat oven 325. Butter an 8 inch square pan and line with parchment, allowing 2 inch overlap. Butter linging.

2. Make batter: put butter and chocolates in a heatproof medium bowl set over a pan of simmering water, stir until melted. Let cool slightly. Whisk together flour, baking powder and salt in bowl.

3. Whisk granulated sugar into chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well combined.

4. Make filling: stir together butter, confectioners’ sugar, peanut butter, salt and vanilla until smooth.

5. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 TB each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of peanut butter on top. Gently swirl filling into batter with a knife.

Lime Meltaways

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¾ c. unsalted butter, room temp

1 c. confectioners’ sugar

Finely grated zest of 2 limes

2 TB fresh lime juice

1 TB pure vanilla extract

1 ¾ c. plus 2 TB all-purpose flour

2 TB cornstarch

¼ tsp. coarse salt

1. Put butter and 1/3 c. confectioners’ sugar in the bowl on electric mixer and mix on medium speed until pale and fluffy. Add the lime zest and juice and the vanilla, and mix until fluffy.

2. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

3. Divide dough in half. Place each log on an 8 by 12 inch sheet of parchment. Roll in parchment to form a log 1 ¼ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerated logs until cold and firm, at least 1 hour.

4. Preheat oven to 350. Remove cut logs into ¼ inch thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 c. sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Langues-de-Chat

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2/3 c plus 1 TB all-purpose flour

¼ tsp. salt

7 TB unsalted butter, room temp

¾ c. confectioners’ sugar, sifted

2 large eggs

2 tsp. pure vanilla extract

1. Preheat oven to 375. Sift together flour and salt in bowl.

2. Put butter into bowl of mixer and mix on med. Speed until pale and creamy. Mix in sugar. Add eggs one at a time, mixing well after each. Mix in vanilla. Fold in flour mixture.

3. Transfer batter to a pastry bag fitted with a 3/8 inch plain round tip. Pipe 2-3/4 inch lengths, 3/8 inch wide onto baking sheets lined with parchment, spacing about 1 inch apart. (Batter should be refrigerated if not being used immediately.)

4. Bake until just golden around the edges, 10 to 20 minutes, rotating sheets halfway through. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Can store airtight at room temp for 3 days.

Lacy Nut Cookies

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1 cup plus 5 TB unsalted butter, room temp.

2 ¼ c. confectioners’ sugar

¼ c. corn syrup

1 ¼ c. bread flour

1 ¼ c. chopped nuts

1. In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar on med speed until fluffy. With the mixer running, add the corn syrup. Reduce speed to low; add flour and mix to combine. Add nuts and mix to combine.

2. Place a 12 by 16 inch piece of parchment on a clean work surface. Spoon dough across the middle of the parchment. Fold parchment over dough. And using a ruler press dough into a neat log. And roll until even. Chill log in refrigerator for 30 minutes.

3. Preheat oven to 350. Line two baking sheets with parchment.

4. Remove the parchment from the log, and slice log into ¼ in. thick rounds. Place rounds on baking sheets, spacing 3 ½ inches apart. Bake until golden brown and lacy, 15 to 20 min. rotating halfway through. Transfer cookies to a wire rack to cool. Can be stored in an airtight container at room temp up to 2weeks.

Iced Oatmeal Applesauce Cookies

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For the cookies:

4 TB. Unsalted butter, melted

1 c. packed light brown sugar

½ c. granulated sugar

1 large egg

½ c. chunky-style applesauce

1 ½ c. old fashioned rolled oats

1 ¼ c. all-purpose flour

½ tsp. baking soda

¼ tsp. baking powder

¼ tsp. coarse salt

1 c. golden raisins

For the icing:

1 ¾ c. confectioners’ sugar

3 TB pure maple syrup

3 TB water

1. Preheat oven to 350. Make cookies: put butter and sugars in a bowl of mixer. On low speed combine. Add egg and applesauce; mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.

2. Using a 1 ½ inch ice cream scoop, drop dough on to sheets with parchment, 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes, rotating halfway through. Let cool on sheets 5 min. transfer cookies to a wire rack and let cool over parchment.

3. Make icing: whisk confectioners’ sugar, syrup and water until smooth. Drizzle over cookies; let set. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Honey Florentines

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2TB unsalted butter

2TB packed light brown sugar

1 ½ TB honey

2TB all-purpose flour

Pinch of coarse salt.

1. Preheat oven to 375. Melt butter, sugar and honey in small saucepan over med-low heat. Transfer to a bowl. Whisk in flour and salt until smooth.

2. Working quickly, drop ½ tsp. of batter onto large baking sheets lined with parchment paper, spacing at least 3 inches apart. Bake cookies until they spread and turn golden brown, about 6 minutes. Let cool on sheets on wire racks. Carefully remove cookies from sheets with your finger. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days.

Coconut Macadamia Shortbread

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1 c. macadamia nuts, toasted

¾ cup plus 2 TB sugar

1 ½ cups sweetened shredded coconut

¾ c. plus 1 TB unsalted butter, room temp

4 TB cream of coconut or unsalted butter

2 tsp. pure coconut extract

2 c. all-purpose flour, plus more for surface

½ tsp. coarse salt

1 large egg white, lightly beaten

1. Process nuts and 2 TB sugar in food processor until finely ground; set aside. Process 1 cup coconut until coarsely ground; set aside.

2. Put butter, cream of coconut, and remaining ¾ c sugar in bowl, mix on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture and ground coconut; mix until combined.

3. Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.

4. Let dough soften before rolling. Roll out each disk on lightly floured parchment to ¼ inch thick. Cover with plastic; refrigerate until firm, 30 minutes.

5. Preheat oven 325. Cut dough into squares using a fluted 2 ¼ inch square cookie cutter. Reroll scraps and continue. Space 1 inch apart on baking sheets with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining ½ cup coconut. Bake until golden, 20 to 25 minutes. Rotating sheets halfway through. Let cool on sheets on wire racks. Store airtight at room temp for up to 1 week.

Coconut Cream-filled Macaroons

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For the cookies:

3 c. unsweetened finely shredded coconut

¾ c. granulated sugar

2 large egg whites

1/8 tsp. coarse salt

for the filling:

2 TB unsalted butter, room temp

2 TB cram of coconut or unsalted butter, room temp

¼ c. vegetable shortening

¾ c. confectioners’ sugar

1 tsp. coconut extract

1. Make cookies: stir together coconut, sugar egg whites, extract and salt in large bowl. Refrigerate, covered, until cold, 1 hour or overnight.

2. Preheat oven to 325. Form heaping teaspoons of dough into balls; space 1 ½ inches apart on baking sheets lined with parchment. Gently flatten to about 1 ½ inches in diameter. Bake cookie, rotating sheets halfway, until edges begin to turn golden, 9-10 minutes. Transfer to wire racks. Let cool completely.

3. Make filling: put butter, cream and shortening in the bowl of mixer. Mix on medium speed until smooth, about 1 minute. Add sugar and extract. Mix until pale and fluffy , 2 minutes.

4. Assemble cookies: large tsp. of filling between two cookies. Cover and refrigerate 30 minutes. Let stand at room temp. 10 minutes before serving. Can be stored between layers of parchment airtight at room temp for up to 3 days.

Chocolate Malt Sandwiches

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For cookies:

2 c. plus 2 TB all-purpose flour

½ c. unsweetened Dutch-process cocoa powder

¼ c. plain malted milk powder

1 tsp. baking soda

½ tsp. coarse salt

1 c. unsalted butter, room temperature

1 ¾ c. sugar

1 large egg

2 tsp. pure vanilla ext.

¼ c. crème fraiche

3 TB. Hot water

For the filling:

10 oz. semisweet chocolate, coarsely chopped

4 TB. Unsalted butter, cut into small pieces

1 c. plain malted milk powder

3 oz. cream cheese, room temp.

¼ c. plus 2TB. Half-and-half

1 tsp. pure vanilla extract

1. Preheat oven to 350. Make cookies: sift together flour, cocoa, milk, soda, and salt. With an electric mixer beat butter and sugar at med-high speed until pale and fluffy. Mix in egg, vanilla, crème, and hot water. Reduce speed to low and mix in flour mixture.

2. Space TB sized balls of dough 3 ½ in. apart on parchment pans. Bake until flat and just firm. 10-12 min. Let cool on parchment on wire racks.

3. Make filling: melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool. With a mixer, beat powder and cheese on med speed until smooth. Gradually mix in half and half, chocolate mix, and vanilla. Refrigerate covered until thick, 30 min. mix on high speed until fluffy, about 3 minutes.

4. Assemble cookies: spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat. Cookies can be refrigerated between layers of parchment, airtight, for 3 days.

Butterscotch Cashew Blondies

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9 TB unsalted butter, room temp, plus more for pan

1 2/3 c. all-purpose flour

1 tsp. baking powder

¾ tsp. coarse salt

1 c. packed light brown sugar

2 large eggs

1 tsp. pure vanilla extract

1/3 c. butterscotch chips

½ c. unsalted cashews, coarsely chopped

¼ c. toffee bits

1. Preheat oven to 350. Butter an 8 inch pan and line with parchment, butter lining.

2. Whisk together flour, baking powder and salt in bowl.

3. Put butter and brown sugar in the bowl of an electric mixer on medium and mix until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix. Reduce to low and add flour mixture, scraping the sides, until combined. Mix in chips, cashews and toffee.

4. Pour batter into pan and spread evenly. Bake until golden, about 42 to 45 minutes. Cool in pan 15 minutes, lift out and cool on wire rack. Store, room temp, air tight, 3 days.

Buttered Rum Meltaways

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1 ¾ cups plus 2 TB all-purpose flour

2 TB cornstarch

2 tsp. ground cinnamon

2 tsp. freshly grated nutmeg

¼ tsp. ground cloves

¾ tsp. coarse salt

¾ c. unsalted butter, room temp

1 c. confectioners’ sugar

¼ c. dark rum

1 tsp. pure vanilla extract

1. Whisk together flour, cornstarch, spices and salt in a bowl. Put butter and 1/3 c. confectioners’ sugar into the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.

2. Divide dough in half. Place each on a piece of parchment and shape into logs 1 ¼ inch thick. Chill in freezer at least 30 minutes or up to 1 month.

3. Preheat oven to 350. Cut logs into ¼ inch thick rounds. Space 1 inch apart on parchment pan bake until golden about 15 minutes. Transfer to wire racks. Let cool 10 minues. Gently toss with remaining sugar. Store at room temp up to 2 weeks.

Butter Cookie Sandwiches with Chestnut Cream

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For the cookies:

1 ½ c. all-purpose flour, plus more for work surface

½ tsp. coarse salt

¾ c. unsalted butter, room temp

¾ c. sifted confectioners’ sugar

1 large egg

for the filling:

4 TB unsalted butter, room temp

2/3 c. sifted confectioners’ sugar

Pinch of coarse salt

2 TB chestnut cream (crème de marron)

for the glaze:

6 oz. semisweet chocolate, coarsely chop

1. Make cookies: sift together flour and salt in bowl. Put butter in mixer and mix on med-high until fluffy, about 2 minutes. Add confectioners’ sugar; mix until smooth. Mix in egg, reduce speed to low and add flour mixture; mix until just combined. Wrap dough in plastic and refrigerate until firm, about 2 hours.

2. Preheat oven to 350. Roll out dough to 1/8 inch thick and cut into 1 ½ inch rounds. Place 1 inch apart on parchment lined cookie sheet. Bake, rotating sheet halfway until golden about 12 minutes. Transfer to wire rack to cool completely.

3. Make filling: put butter in the bowl of an electric mixer, mix on medium speed until smooth, about 3 minutes. Add confectioners’ sugar and chestnut cream; mix until smooth.

4. Make glaze: melt chocolate in a saucepan over low heat, stirring constantly.

5. Assemble cookies: spread filling on one cookie and sandwich together. Dip sandwiches a third of the way into the warm glaze; transfer to a wire rack set over baking sheets. Refrigerate till set, about 15 minutes. Can be refrigerated in single layer, airtight, up to 2 days.

Brandy Snaps

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½ c. all-purpose flour

½ tsp. ground ginger (optional)

5 TB. Unsalted butter

1/3 c. sugar

¼ c. Lyle’s Golden Syrup

1. Preheat oven to 350. Line a baking sheet with parchment paper.

2. In small bowl, combine flour and ginger with whisk. Melt butter in a small saucepan over med. Heat. Add sugar and syrup. Cook stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.

3. Drop six even TB. Of batter onto prepared baking sheet, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.

4. Let cookies cool until slightly firm, about 2 minutes; immediately wrap them, one at a time, around a wide round whisk handle (about ¾ inch wide); let set 30 second. Transfer from whisk handle to a wire rack to cool. Repeat with remaining batter. If cookies get too cool to shape, return them to the oven for a few seconds until softened. Can store them in single layers airtight for 2 days.

White Chocolate, Lemon & Raspberry Muffins

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2 c. self-rising flour

1 tsp. baking powder

¼ c. butter

1/3 c. superfine sugar

2/3 c. fresh raspberries

Scant 1 c. white chocolate, coarsely chopped

Finely grated zest of 1 lemon

2 eggs, slightly beaten

1 c. milk

1. Preheat oven to 400. Grease muffin tin.

2. Mix flour and baking powder in large bowl. Rub in the butter until it resembles fine crumbs. Stir in sugar, raspberries, white chocolate and zest.

3. In a separate bowl, mix together the eggs and milk, then pour egg mix all at once into dry ingredients. Mix to combine.

4. Spoon batter into cups, dividing evenly. Bake 18-20 minutes or until golden and firm to the touch. Cool in pan 5 minutes and turn onto wire rack.

Triple Chocolate Chunk Muffins

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1 ¾ c. all-purpose flour

2 tsp. baking powder

½ tsp. baking soda

½ c. light brown sugar

2 oz. semi-sweet chocolate, roughly chopped

2 oz. milk chocolate, chopped

2 oz. white chocolate, chopped

1 egg, separated

¼ tsp. Salt

7 TB butter, melted

¼ c. sour cream

¾ c. milk

1 tsp. vanilla extract

1. Preheat oven to 400. Grease 10 muffin cups.

2. Mix flour, baking powder, baking soda, sugar, and about two-thirds of each chocolate in a large bowl.

3. Beat egg white with salt until soft peaks. In separate bowl mix yolk, butter, sour cream, milk and vanilla. Pour milk mixture into dry ingredients and mix until almost combined. Add egg white and fold in.

4. Spoon batter into muffin cups then press in remaining chocolate on top of muffins. Bake for 18-20 minutes. Cool in pan for 10 minutes then place on rack.

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INGREDIENTS

DIRECTIONS

· 1 box (18 ounce) yellow cake mix

· 1 stick butter (or 1/2 cup or 8 tablespoons)

· 1 beaten egg

· 1 can (16 ounce) plain pumpkin (not pie filling)

· 1/2 cup sugar

· 1 teaspoon cinnamon

· 2 eggs, beaten

· 1 can (5 ounce) evaporated milk

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