1/2 cup crisco 1/4 cup Margarine
1/2 cup sugar 1/2 cup light brown sugar -- packed
1 egg 1/2 tsp vanilla
1/2 tsp salt 1 1/4 cups flour
3/4 tsp baking soda
-- FILLING --
1 cup milk chocolate chips 1 cup semisweet chocolate
14 ounces sweetened condensed milk
1 teaspoon vanilla chopped nuts
In a mixing bowl, cream butter, shortening, and sugars. Add egg and vanilla. Stir together four, baking soda, and salt. Add to creamed mixture. Mix well, chill for 1 hour. Shape into 48 balls 1 inch each. Place in lightly greased mini muffins. Bake at 325 for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes. Tehn carefully remove to wire racks. (first 9 ingredients) For filling, melt chips. Stir in milk and vanilla. Mix well. Using a small pitcher fill each shell with filling. Sprinkle with nuts.
2 tsp cream of tarter
1 tsp baking soda
1/2 cup margarine
1/2 cup shortening
1 1/2 cups sugar
2 1/4 cups flour
Heat oven to 400. mix 1 1/2 cups sugar, margarine, shortening and eggs. STIR in the flour, cream of tartar, baking soda and a touch of salt. Shape into balls and roll in cinnamon and sugar. baked on ungreased sheet for 8-10 minutes – they should get nice and puffy and look done (not wet or shinny). Remove from Oven and Remove to a rack – if they flatten and shows signs of being shinny they are not done.
1 cup brown sugar
1/4 cup shortening
1/2 cup ( 1 stick) Margarine
1/4 cup molasses
1 tsp ginger
1 tsp cinnamon
2 tsp Baking Soda
2 cup flour
Heat oven to 375. Beat sugar, molasses, margarine, shortening and egg. STIR in remaining ingredients. Cover and refrigerate for 1 hour or more. (important). Shape into balls and roll in sugar. Bake on ungreased sheet for 10 11 minutes. Cool slightly before removing from pan – or they will squish.
1 tablespoon egg white -- slightly beaten
2 cups almonds or other nut
1/4 cup sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves -- ground
heat oven to 300. Mix egg white and nuts until nuts are coated and sticky. Mix remaining ingredients, sprinkle over nuts, stirring until nuts are completely coated. spread in single layer in ungreased jelly roll pan. 15 x 10 x 1. Bake 30 min. Cool completely
1 pound carrots, peeled and shredded
1 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon cinnamon
2 teaspoon vanilla
1 cup brown sugar
1/2 cup white sugar
1 cup vegetable oil
1 cup chopped walnuts
Sift the flour, baking powder, baking soda, and cinnamon into a bowl – set aside. With an electric mixer, beat the eggs. Add vanilla, sugar, oil. Beat well. stir in the dry ingredients in 3 batches. Add the carrots and walnuts. Pour batter into a 13×9 pan that has been lined with wax paper. Bake at 350 for 40-45 minutes. Let it cool for a few minutes before flipping out of the pan. Cake will be moist and soft. ICING – what ever you like. We like 8 oz of cream cheese beaten very smooth with about 2 cups of powdered sugar and 1 Tsp vanilla.
These are REALLY Yummy.
1 1/2 cup butter
2 teaspoons grated lemon rind
1 cup sugar
1 1/2 cups cornstarch
1 cup flour
2 egg yolk
1 teaspoon baking powder
1 teaspoon vanilla
Cream butter, sugar together. Add eggs and beat until light and fluffy. Add vanilla and lemon. sift the cornstarch, flour, baking powder. Add to batter. knead until smooth. Set aside for 10 minutes. preheat oven to 325. place on greased sheet. Bake 325 for 20 minutes. * too soft for cut outs unless you add 2-3 cups flour, would be good for cookie press.
3/4 cup margarine, softened
3/4 tsp vanilla
1 1/2 cups sugar
3 cups flour
1 1/2 tsp baking powder
6 oz vanilla or chocolate chips
1/4 cup half and half or creamer (french vanilla)
1 cup whipping cream.. whipped
1 tsp. Vanilla
4 cups powdered sugar
1/2 cup butter, softened
1/2 cup shorting
1 tsp vanilla
In a mixing bowl, cream butter and vanilla. Gradually beat in sugar until smooth. Beat in eggs. Combine flour and baking powder. Add to creamed mixture.
Form 10 balls or scoops of dough. Place on was paper and freeze for at least 30 minutes. Between two sheets of wax paper, roll each ball to the shape you intend to use ( 9 inch round for pumpkin, 6 x 9 for bag…). You may need to refreeze it after you roll it to size so you can clean up the edges.
Place wax paper and cookie on an ungreased sheet ( you can also use a silpat instead of wax paper or lightly grease the sheet). Prick with fork and bake at 350 for 10 minutes until slightly brown.
Filling: After all cookies are made. Melt chocolate Chips and mix with half and half or liquid creamer. set aside. Combine whipped cream and vanilla. Fold in chocolate. Spread about 1/2 cup between each layer of cookie.
Icing: Combine sugar, butter and shortening in a mixing bowl. Beat until fluffy. add vanilla. Color to you needs and spread on torte.
Note: it is best to let this sit for at least 4 hours so the icing and filling can soften the cookies and make it easy to cut.
Ribbon Jewel Cookies
1 1/2 cups Crisco
1 1/2 cups sugar
6 eggs, separated
3 cups sifted flour
1/2 pint sour cream
1 cup ground nuts
Cream sugar, crisco, and egg yolks. Add sifted flour. Fold in Beaten egg whites. Divide into 3 parts. Pat one part of dough into 12×18 cookie sheet (use wax paper to line). bake 350 for 10 minutes. Repeat with all three. Let cool.
Combine sour cream and nuts. Place one layer of cookie top side up on clean cookie sheet. (again use wax paper to line). Spread with apricot preserves then half of the nut mix. Place second cookie on top and do the same only with the raspberry preserves. Top with third. Refrigerate wrapped in wax paper(place a heavy dish on top to weigh down.) Let set overnight. Ice it. Cut into squares.
icing: 6 T. Crisco. 2 tsp vanilla.
Beat well and add 1 1/2 cups powdered sugar.
2 2/3 cups flour 1 1/3 cup sugar
1 cup Shortening 1/3 cup butter
1 cup sugar 2 cups sliced/chopped almonds
2 eggs 1/2 tsp cinnamon
Mix Shortening/butter and sugar well. add egg. add flour slowly. May need to hand mix a little at the end. Place small scoop(PC) of dough in mini muffin pans. Press down in cup.
Mix egg with sugar and cinnamon. Add almonds to coat. Fill with nut mixture, making sure to get some of the egg mixture.
Bake 350 for 25 minutes.
Very good almost snickerdoodle flavor. Can be spread in a pan as bar cookie. Leave as is or add fruit.
3 egg yolks 3 cups flour
1 tsp vanilla 1 1/2 tsp Baking Powder
1 pgk yeast - melted in 1/4 cup warm water
1/2 can evaporated milk
1 cup crisco
1 1/2 cup sugar 1 lb chopped walnuts or pecans (4 cups)
3 egg whites 1 1/2 cups milk
1 tsp vanilla 1 tsp black walnut flavoring
Mix Shortening and flour well (mix flour with baking powder. add egg yolks,milk, yeast. add vanilla.
In pan over low heat. Mix all filling ingredients. Mix often. Allow to boil and thicken. Take off heat. Add flavor.
Heat oven to 375.
Separate dough into 3 parts. Roll out each piece on silpat using sugar as flour. Use was paper on top. Roll out thin, about 12×13. Spread with 1/3 nut mixture. Lay in 13×11 pan. Repeat. All three can go in the same pan.
Bake at 375 for 2-30 minutes. Lower to 350 and bake 25 minutes, until brown.
1 package JELLO brand Jello, any flavor
2 envelopes KNOX unflavored Gelatin (each box has 4)
1/3 cup water
Chocolate or candy molds of your choice
Pour jello, gelatin and water into a pan and allow to sit 10 minutes.
Heat on low about 2 minutes, mixing constantly just until melted. Pour into glass measuring cup.
Pour into candy molds (do not oil or dust molds). Place in Freezer for 5 minutes and peel out.
I like to brush the backs with a little cornstarch at the end. Keep in fridge. Usually makes to tray’s of molds.
If you want to use the same mold twice just re-warm the jello a little in the microwave if needed.