Butterscotch Zucchini Cookies=032010

Butterscotch Zucchini Cookies

1 1/4 c. brown sugar, packed
1/2 c. butter
2 to 2 1/2 c. flour
1 tsp. soda
1/2 tsp. nutmeg
1/4 c. raisins
1 c. finely chopped, peeled zucchini
1 c. butterscotch chips
1/4 c. milk
2 eggs
1/2 tsp. salt
1/4 tsp. cloves
1 tsp. cinnamon
1/2 c. chopped nuts

Cream sugar and butter. Add eggs and milk. Mix dry ingredients and add. Stir in the rest of the ingredients. Drop on greased cookie sheet and bake at 350 degrees for 12 minutes.

Caribbean Snack Mix=032010

Caribbean Snack Mix

1/2 tsp. sugar
1/2 tsp. garlic powder
1 tsp. allspice
1/4 tsp. cayenne pepper
6 c. Kellogg's Crispix cereal
2 c. banana chips
1 c. raisins
1 c. dried pineapple cores
2 tbsp. vegetable oil

In a small bowl combine sugar, garlic powder, allspice and pepper. Set aside.

In a 2 gallon storage bag, combine Kellogg Crispix cereal, banana chips, pineapple cores and raisins. Pour all over cereal mixture. Close bag and gently toss cereal mixture until well coated. Add spice mixture and close bag. Gently toss cereal mixture until well coated. Store in airtight container. Makes 10 cups.

Italian Bread Sticks031910

3/4 c. warm water
1 pkg. yeast
1 tsp. salt
1/4 c. shortening
2 c. flour
1 tbsp. sugar

Dissolve yeast in water; add salt, sugar, shortening and half of flour. Beat vigorously until smooth. Mix in rest of flour, knead on floured board until smooth. Cover and let rise until double. Heat oven to 400 degrees. Divide dough in half and cut each half in 24 pieces. Roll each piece into pencil shape and place on greased cookie sheet. Brush with beaten egg, sprinkle with sesame, celery or poppy seed. Bake 20 to 25 minutes. Yield: 4 dozen.

Homemade Oreo Cookies031910

1 devil's food cake mix
1/2 c. shortening
2 eggs

Mix the above ingredients together. Roll the dough into small balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

FROSTING:

8 oz. cream cheese
1/2 square butter
2 tsp. vanilla
2 to 4 c. powdered sugar

Mix all of frosting ingredients until smooth. Frost reverse of cookies and place together to make sandwich cookie.

Good Old Jumbles 031810

3/4 c. shortening
1 1/2 c. sugar
3/4 tsp. salt
3/4 tsp. nutmeg
1 1/2 tsp. vanilla
2 eggs, unbeaten
2 3/4 c. flour
1/2 tsp. baking powder
3/4 tsp. baking soda
2/3 c. buttermilk or thick sour milk
extra sugar for sprinkling
finely chopped walnuts

Combine first 6 ingredients and beat thoroughly. Sift flour, baking powder, and baking soda together. Add half of flour to shortening mixture and blend. Add buttermilk and mix, then add remaining flour and mix well.

Measure out rounded tablespoons of dough on greased baking sheets. Sprinkle with sugar and nuts. Bake in a moderate oven (375 degrees) for 15 to 20 minutes. Makes 3 1/2 dozen cookies.

Cookie Lookie Cookies 031510

Ingredients:

1 cup vegetable oil
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup cornflakes cereal
1 cup rolled oats
1 cup chopped walnuts
1 cup unsweetened flaked coconut

Preparation:

Preheat oven to 375 degrees F (190 degrees C).

Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix.

In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined.

Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven, just add a few minutes to the cooking time.

Chocolate Chunk Cookies 031510

Ingredients:

1 cup butter, softened
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 (5 ounce) milk chocolate candy bar, chopped
1 cup coarsely chopped peppermint candy canes

Preparation:

Preheat the oven to 400 degrees F (200 degrees C).

In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.

Bake for 8 to 10 minutes in the preheated oven.

Chex Party Mix

1/2 c. butter
1 1/4 tsp. seasoned salt
4 1/2 tsp. Worcestershire sauce
1 c. mixed nuts
2 2/3 c. Corn Chex cereal
2 2/3 c. Rice Chex cereal
2 2/3 c. Wheat Chex cereal

Preheat oven to 250 degrees. Melt butter in pan, 15"x10"x2", add salt and Worcestershire sauce, mix in Chex and nuts. Heat in oven 1 hour. Stir every 10 to 15 minutes.

Soft Dough Pretzels 030710

1 1/2 c. water
2 c. all-purpose flour
1 pkg. active dry yeast
1 1/2 tsp. sugar
3/4 tsp. salt
2-2 1/2 c. flour
1 egg yolk
1 tbsp. water
Coarse salt

Preheat oven to 400 degrees. Heat water to 120 degrees. In large bowl, combine 2 cups flour and yeast, sugar, salt and warmed water. Mix for 3 minutes. Add 2 cups flour and continue kneading for 3 minutes. If dough is sticky, knead in enough of remaining 1/2 cup flour to form a soft dough.

Shape into a ball. On a floured surface, cut into 16 pieces and roll with hands into approximately 12 inch ropes. Shape as pretzels and put on foil covered cookie sheets. Beat egg yolks and 1 tablespoon water until well blended. Coat dough with egg mixture and sprinkle with salt. Bake in preheated 400 degree oven for 20 minutes. Remove from cookie sheets and cool on wire racks. Store no longer than 2 days.

Caramel Granola Bites

7 oz. caramel candies
1/4 c. (1/2 stick) butter
1/4 c. water
1 (16 oz.) pkg. granola cereal
1 (11 1/2 oz.) pkg. (2 c.) Nestles Toll House milk chocolate morsels

Line 9-inch square pan with foil. In a large heavy gauge saucepan, combine caramels, butter and water. Stir over low heat until caramels are melted and mixture is smooth. Remove from heat. Stir in cereal and milk, chocolate morsels until well mixed. Press into prepared pan. Refrigerate until firm, about 1 hour. Cut into 1-inch squares. Makes about 80 squares.