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DECEMBER
1997
Elegant
Christmas Recipes
With only 25 shopping
days left-what will I do in my spare time? BAKE!!!
The one thing I will never grow tired of. I can be
as creative and innovative as I please and when taken
to Christmas parties to snack on, the smile on another’s
face says it all. Hopefully you will find a few of
these recipes handy this holiday season - or maybe
for another occasion during the year. I wish everyone
a safe and happy holiday season!!!!
I am constantly looking
through magazines, catalogs and the works looking
for something for this section. The GINGER BREAD MAN
RECIPE FOR LIFE, was found in a House of Lloyd’s
catalog. It seemed rather fitting for the season and
each time I read it, it leaves me with a smile on
my face. So pass it on to someone who needs a little
Christmas cheer!!!
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 Ginger
Bread Man Recipe for Life
1 Heaping
Cup of Encouragement
1 Cup Melted Compassion
2 Cups of Hope
1 Tablespoon of Faith (It only takes a little)
2 Large Attitude
Hugs in Assorted Sizes
Cream encouragement and
compassion together. Add hope, love, and faith. Mix
thoroughly until smooth. Slowly add the unbeaten attitude.
Batter should be firm but not unyielding. Knead gently.
Roll in hugs and cut out to the desired shape. Add
stars for eyes and a kiss on the mouth. Bake in a
warm oven. Excellent when shared with a friend.
Well folks, here is a
recipe that everyone should get their hands on. This
was emailed to me at work and I decided to expose
it in my section this month. Enjoy this $250 recipe
and give it to a friend!!!
 THIS
IS TRUE----PLEASE TAKE THE TIME TO READ IT AND PLEASE
SEND THIS TO EVERY SINGLE PERSON YOU KNOW WHO HAS
AN E-MAIL ADDRESS....THIS IS REALLY TERRIFIC.
My daughter & I had
just finished a salad at Neiman-Marcus Cafe in Dallas
& decided to have a small dessert. Because both
of us are such cookie lovers, we decided to try the
"Neiman-Marcus Cookie".
COMMENT: Neiman's is
a VERY EXPENSIVE department store in the States.
It was so excellent that
I asked if they would give me the recipe and the waitress
said with a small frown, "I'm afraid not."
Well, I said, would you let me buy the recipe? With
a cute smile, she said, "Yes." I asked how
much, and she responded, "only two fifty, it's
a great deal!" I said with approval, just add
it to my tab.
Thirty days later, I
received my VISA statement from Neiman-Marcus and
it was $285.00. I looked again and I remembered I
had only spent $9.95 for two salads and about $20.00
for a scarf. As I glanced at the bottom of the statement,
it said, "Cookie Recipe - $250.00." That's
outrageous!!
I called Neiman's Accounting
Dept. and told them the waitress said it was "two
- fifty," which clearly does not mean "two
hundred and fifty dollars" by any *POSSIBLE*
interpretation of the phrase. Neiman-Marcus refused
to budge. They would not refund my money, because
according to them, "What the waitress told you
is not our problem. You have already seen the recipe
- we absolutely will not refund your money at this
point." I explained to her the criminal statutes
which govern fraud in Texas, I threatened to refer
them to the Better Business Bureau and the State's
Attorney General for engaging in fraud. I was basically
told, "Do what you want, we don't give a crap,
and we're not refunding your money." I waited,
thinking of how I could get even, or even try and
get any of my money back. I just said, "Okay,
you folks got my $250, and now I'm going to have $250.00
worth of fun." I told her that I was going to
see to it that every cookie lover in the United States
with an e-mail account has a $250.00 cookie recipe
from Neiman-Marcus...for free. She replied, "I
wish you wouldn't do this." I said, "Well,
you should have thought of that before you ripped
me off," and slammed down the phone on her.
So, here it is!!! Please,
please, please pass it on to everyone you can possibly
think of. I paid $250 dollars for this... I don't
want Neiman-Marcus to *ever* get another penny off
of this recipe....
(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal**
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
** Measure oatmeal and
blend in a blender to a fine powder. Cream the butter
and both sugars. Add eggs and vanilla; mix together
with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar and nuts. Roll into
balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.
Have fun!!! This is *not*
a joke --- this is a true story... Ride free, citizens!
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*Malted
Milk Cookies
1 Cup butter
3/4 Cup granulated Sugar
3/4 Cup packed brown sugar
1 tsp. baking soda
2 eggs
1 tsp. vanilla
2 oz. unsweetened chocolate, melted and cooled
2 3/4 Cup all purpose flour
1/2 Cup instant malted milk powder
1 Cup coarsely chopped malted milk balls
Beat butter with an electric
mixer on medium to high speed for 30 seconds. Add
granulated sugar, brown sugar, and baking soda; beat
till combined. Beat in eggs, vanilla and melted chocolate
till combined. Beat in as much of the flour as you
can with the mixer. Stir in remaining flour and the
malted milk powder with a wooden spoon. Stir in chopped
malted milk balls. Drop dough from a rounded teaspoon
2 1/2 inches apart on an ungreased cookie sheet.
Bake in a 375 degree
oven about 10 minutes or till edges are firm. Cool
on the cookie sheet for 1 minute. Remove and cool
on wire racks. Makes about 40.
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*Hidden
Surprise Cookies
1/2 Cup
butter
1/4 Cup butter - flavor Shortening
1 Cup granulated sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 egg
2 egg yolks
2 tsp. vanilla
2 1/2 Cup all purpose flour
1/3 Cup sifted powdered sugar
2 tblsp. unsweetened cocoa powder
1 tblsp. melted butter
1/4 tsp. almond extract Coarse colored sugar or candy
sprinkles
Beat butter and shortening
with an electric mixer on medium to high speed for
30 seconds. Add granulated sugar, baking powder, and
salt; beat till combined. Beat in as much flour as
you can with the mixer; stir in any remaining flour
with a wooden spoon.
Transfer 3/4 cup of the
dough to a small bowl. Add powdered sugar, cocoa powder,
and melted butter. Beat well. Shape into 1-inch balls.
Beat almond extract into remaining dough.
Mold about 1 tablespoon
of the almond flavor dough around each cocoa ball.
Roll gently to make a smooth, round ball. Roll each
ball in colored sugar or candy sprinkles. Place balls
2 inches apart on greased cookie sheets.
Bake in a 375 degree
oven for 10-11 minutes or till bottoms are lightly
browned. Cool cookies on pan for 1 minute; transfer
to wire racks. Cool completely. Makes about 30.
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*Super
Easy Chocolate Bars
1 Cup butter
1/2 Cup sugar
2 Cup all purpose flour
1 - 14 oz. can (1 1/4 cups) sweetened condensed milk
1 - 6oz package (1 cup) semisweet chocolate pieces
1/2 Cup chopped walnuts
1/2 tsp. vanilla
For crust, beat butter
in a large mixing bowl with an electric mixer on medium
to high speed for 30 seconds. Add sugar and 1/8 tsp.
salt; beat till combined. Beat in flour on low speed
till combined. Press two-thirds of the mixture into
the bottom of an ungreased 13x9x2 inch baking pan.
For filling, combine
sweetened condensed milk and chocolate in a medium
saucepan. Stir over low heat till chocolate melts
and mixture is smooth. Remove from heat. Stir in nuts
and vanilla. Spread hot mixture over the crust. Dot
with remaining crust mixture.
Bake in 350 degree oven
about 35 minutes or till golden. Cool in pan on a
wire rack. Cut into bars. Makes 25.
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*Cheesecake
Brownie Bars
Because of
the cheesecake filling store these bars in the refrigerator.
4 oz. unsweetened chocolate
1/2 Cup butter
1 1/3 Cup sugar
1/2 tsp. vanilla
3 eggs
3/4 Cup all purpose flour
1 8 oz. package cream cheese, softened
1/3 Cup sugar
1 egg
4 tsp. all purpose flour
1/4 tsp. vanilla
1/2 Cup semisweet chocolate pieces
Non stick spray coating
For chocolate batter,
melt the unsweetened chocolate and butter in a saucepan
over low heat. Remove from heat. Stir in the 1 1/3
cups sugar and 1/2 teaspoon vanilla. Cool 15 minutes.
Beat in the 3 eggs and the 3/4 cup flour.
For cheesecake filling,
combine cream cheese, the 1/3 cup sugar, 1 egg, 4
teaspoons flour, and 1/4 teaspoon vanilla in a mixing
bowl.
Spray an 8x8x2 inch baking
pan with nonstick coating. Spread two-thirds or the
chocolate batter in the pan. Spoon cheesecake filling
over batter. Dollop with remaining chocolate batter.
Bake in 350 degree oven
for 20 minutes. Sprinkle with chocolate pieces. Bake
for 12 minutes more. Cool in pan on a wire rack. Cut
into squares. Store in an air tight container in the
refrigerator. Let stand at room temperature for 30
minutes before serving. Makes 16.
*Recipes maybe found
in The Better Homes and Gardens Special Interest Publications
Christmas Cookies 1997 Edition
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 Spiced
Butter Thunbprint Cookies
1 cup (2 sticks)
butter, softened
2/3 cup powdered sugar
2 egg yolks
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
Fruit preserves or jam
Powdered sugar
Cream butter and sugar
with electric mixer until creamy. Beat in egg yolks
and vanilla. In separate bowl, combine flour, spices
and salt. Gradually add to butter mixture and beat
until well combined. Cover and refrigerate dough about
30 minutes.
Preheat oven to 350°F.
Shape dough into 1-inch balls. Place 1-1/2 inches
apart on ungreased cookie sheet. Wash hands thoroughly.
Make a thumbprint in the center of each ball. Bake
12 to 15 minutes or until golden. Cool on wire rack.
Fill centers of cookies with preserves just before
serving, and sprinkle with powdered sugar. Makes about
3-1/2 dozen cookies.
Note: Unfilled cookies
can be frozen for up to one month in a covered container.
Serving Size: 1 cookie
(filled with 1-1/2 teaspoons raspberry jam)
Per serving: 98 calories, 5 g total fat, 14 g carbohydrates
Recipe provided by the American Dairy Association
(DMI-81)
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Iced
Lemon Cookies
1/2 cup (1
stick) butter, softened
1/2 cup granulated sugar
1-1/2 teaspoons grated fresh or bottled lemon rind
1-1/2 teaspoons vanilla
3 eggs, at room temperature
2 cups all-purpose flour
2 teaspoons baking powder
Lemon Icing
2 tablespoons
(1/4 stick) butter
2 cups sifted powdered sugar
2-3 tablespoons lemon juice
1 teaspoon vanilla extract
Preheat oven to 350°F.
Cream butter and granulated
sugar with electric mixer until smooth. Beat in lemon
rind and vanilla. Gradually beat in eggs, one at a
time, beating well after each addition. Combine flour
and baking powder in a small bowl. Beat into butter
mixture. (Dough will be soft.)
Spoon dough into a pastry
bag fitted with a 1/4- to 3/8-inch round plain tip.
Pipe 2-inch circles of dough onto parchment paper-lined
cookie sheets. Press ends of each ring together with
wet fingertips to make into a smooth ring. Bake 15
to 20 minutes or until golden brown.
For icing: Melt butter
in medium saucepan. Add powdered sugar, lemon juice
and vanilla and mix until smooth. If icing is too
thick, add additional lemon juice.
Remove cookies from oven
and immediately brush with lemon icing. Transfer to
cooling rack and cool completely. Makes 2 dozen cookies.
Note: Cookies can be
formed by using a tablespoon of dough and shaping
them into rounds on cookie sheets. Known as aginetti,
these cookies are a favorite of the southern Italy
region.
Serving size: 1 cookie
Per serving: 149 calories,
6 g total fat, 21 g carbohydrates
Recipe provided
by the American Dairy Association (DMI-81)
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Mexican
Wedding Cookies
8 tablespoons (1 stick)
butter, softened
1/3 cups powdered sugar
1 teaspoon vanilla
1 teaspoon grated orange rind
1-1/4 cups all- purpose flour
1/8 teaspoon salt
½ teaspoon ground cinnamon
½ cup pine nuts, toasted, ground
powdered sugar
Preheat oven to 350 degrees.
Beat butter, 1/3 cup powdered sugar, vanilla and orange
rind in medium bowl until fluffy. Mix in combined
flour, salt and cinnamon. Mix in pine nuts. Refrigerate
dough until firm, 2 to 3 hours. Roll dough into crescent
or round shapes, using about 2 rounded teaspoons of
dough for each. Place 1 inch apart on greased cookie
sheets. Bake cookies until lightly browned, 12 to
15 minutes. Roll warm cookies in powdered sugar and
cool on wire racks. Makes about 2 dozens.
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Holiday
Panforte
1-1/2 cups
hazelnuts, toasted, skinned, coarsely chopped
1 tablespoon grated orange rind
6 tablespoons all-purpose flour
1/4 cup cocoa
1 teaspoon ground allspice
1/4 cup (1/2 stick) butter
1/2 cup granulated sugar
1/3 cup honey
Candy thermometer
Preheat oven to 300°F.
Combine hazelnuts, orange
rind, flour, cocoa and allspice in a medium bowl.
Set aside. In a small saucepan, combine butter, sugar
and honey. Heat to boiling. Cook over medium heat
until candy thermometer reaches 240°F, about 1-1/2
minutes. Pour immediately over nut mixture and stir
well to coat. Press mixture into a buttered 8-inch
round cake pan. Bake 20 to 25 minutes or until slightly
firm to the touch. Let cool for 10 minutes. Invert
onto a cutting board. Cool completely. Cut into thin
wedges to serve. Store in airtight container in cool
place. Makes 20 servings.
Note: To toast and skin
hazelnuts, preheat oven to 350°F. Place hazelnuts
in shallow baking pan and roast 10 to 15 minutes.
Nuts will be lightly toasted and skins will appear
loosened. Transfer nuts to a dry kitchen towel and
rub gently to remove skins.
Serving Size: 1 wedge
Per serving: 123 calories,
8 g total fat, 13 g carbohydrates
Recipe provided
by the American Dairy Association (DMI-81).
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