We saw so many, many of you last night at the Relief Society Activity and also supporting John Oviatt's Eagle Project of gathering winter coats! Thank you, thank you for coming and sharing with each other! We gathered only a handful of the recipes, however, if yours is missing we'd love to add it. We enjoyed the cider and hot chocolate and the Christmas Spirit.
Microwave Peanut Brittle
Sara Grembowski
Ingredients
* 1 cup white sugar
* 1/2 cup light corn syrup
* 1 cup salted peanuts (Walmart’s Great Value Party Peanuts work great)
* 1 teaspoon butter
* 1 teaspoon vanilla extract
* 1 teaspoon baking soda
Directions
1. Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes, then stir in butter and vanilla and microwave for 1 1/2 minutes.
2. Stir in baking soda until light and foamy (really quick...) then pour onto buttered cookie sheet (or parchment paper... that works, too) and spread thin (actually I just tilt the cookie sheet back and forth... spreading may get too thin in some places). Cool completely and break into pieces and serve. Store in airtight container.
FYI: I used the pampered chef large glass measuring bowl (I think it's 8 cups). Kind of a pain to clean up between batches (that stuff hardens like cement) but hot soapy water will clean it if you let it sit for a few minutes. Got a hint on the website... if you use spray stuff (Pam) on the pour spout and just underneath the spout on the outside, it will clean easier. (They didn't say, but I'd do that quickly after all the microwaving, before the baking soda and pouring, and I'll bet a little butter would be just as easy and less overspray!) This recipe works great with cashews and pecans, too. Probably about any kind of nut you like!
Enjoy ladies!
Scandinavian Tea Cookies
Kelsey Erickson
1 cup butter
1/2 cup brown sugar
2 egg yolks
1 tsp. vanilla
2 cups sifted flour
1 egg white
1 cup shaved almonds or finely chopped pecan, filberts, or walnuts
Red jelly or candied cherries or any jam
Cream butter. Beat in sugar and slightly beaten egg yolks and vanilla. Add flour. Form 1-inch balls. dip in slightly beaten egg white and then in chopped or shaved nuts. Place on baking sheet 3 inches apart. Make a depression in center of each. Bake at 350ยบ for 10 minutes. Remove from oven. Press centers down again. Return to oven to finish baking, about 5 minutes longer. Remove to cooling rack. While still warm, but not hot, fill centers with red jelly or half a candied red or green cherry or any type of jam.
Oatmeal Candy Cookies
1 c shortening
1 c white sugar
1 c brown sugar
3 eggs
2 tsp vanilla extract
2 Tbs water
2 1/4 tsp baking soda
1 tsp salt
1 1/2 c quick oats
3 c flour
1 c each chocolate, and butterscotch chips
1/2 c coconut
Cream shortening and sugars til fluffy. Add eggs, water, and vanilla; mix. Blend in baking soda and salt. Beat in just til blended the flour and oat. Stir in chips and coconut. Drop by teaspoonful on un-greased baking sheet and bake 8 - 10 minutes in 350* oven. yield 5 dz
Carrot Raisin Spice
Abby's lil' sis Amy
1 1/4 c flour
1/2 c cream of wheat
1 1/2 tsp pumpkin pie spice
3/4 tsp baking soda
1/3 c butter
1/2 c sugar
1/3 c brown sugar
1/4 egg product
1 tsp vanilla
1/2 carrot
1/2 c raisin
1/4 c walnut
Bake at 350* 10-12 min
Seven Layer Bars
1 stick of butter, melted
1 pkg graham crackers, crushed
1 can sweetened condensed milk
Coconut
Butterscotch Chips
Spread crumbs no top of melted butter in 9x13 pan, evenly pour milk over crumbs. Layer coconut on top, then add butterscotch and chocolate chips to your liking. Bake 350* for 20 minutes. Enjoy!
Rocky Road Fudge
Jeannie Davis
1 pkg. butterscotch chips
1 pkg. milk chocolate chips
1 c. creamy peanut butter
10oz mini marshmallows
2 c. salted peanuts
Melt the chips together over low heat and add peanut butter. Take off heat. Gently stir in marshmallows and peanuts. Place in 9x13' pan. Put in fridge 1-2 hours to harden. Take out of fridge to cut into squares. Return to fridge, enjoy!
White Chocolate Oatmeal Craisin
Abby Davis
1 1/4 c flour
1 c sugar
1 c brown sugar
1 tsp cinnamon
2 c oatmeal
1 c craisin
1 bag white chocolate chips
2 eggs
1 tsp vanilla
Oreo Fudge
Christie Howell
3 boxes 6 oz white chocolate baking squares
1 14 oz can condensed sweetened milk
1/8 tsp salt
2 c. coarsely crushed Oreo cookies
Melt chocolate, milk, and salt on low heat. Add and fold cookies gently. Cool for 2 hours in fridge and store in airtight container.
White Chocolate Peppermint
1/2 c butter
1/2 c sugar
1/4 c light brown sugar
1/2 tsp vanilla
1 egg
1 1/2 c flour
1/4 tsp salt
1/2 tsp baking soda
1 c white chocolate chips
1/2 c crushed candy cane
Cream butter, add sugar, vanilla, egg. Stir in flour, salt, soda. Stir in chips and crushed candy cane. Drop by level tablespoonful. Bake at 375* for 12 minutes or until golden.
Peanut Butter Kiss Cookies
1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 tsp. soda
1/2 tsp. salt
1/2 c. butter
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
Combine ingredients. Roll into balls, roll balls in sugar. Bake on cookie sheet at 350 degrees for about 10 minutes. Top with chocolate Kiss immediately upon removal from oven.
Peanut Butter Balls
Jodi Nelson
1 lb. box powdered sugar
1 1/2 c. smooth peanut butter
1/2 c. melted butter
3 c. Rice Krispies
13 oz. sweet chocolate bar
Put peanut butter and powdered sugar into bowl. Melt butter, blend into peanut butter until smooth. Add Rice Krispies and combine. Cool for 45 minutes in refrigerator. (This makes mixture easier to work with.) Coat hands with butter and form mixture into "small" balls. Return to refrigerator to re-cool.
Melt chocolate in double boiler or microwave. Once balls are cooled, insert a toothpick as a "handle" and dip 1/2 of peanut butter ball into chocolate. Place onto waxed paper and allow to cool.
Rolo Cookies
2 1/4 c. flour
3/4 c. cocoa
1 tsp. soda
1 c. sugar
1 c. packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
1 c. chopped nuts (your choice)
60 Rolo candies
4 tbsp. sugar
Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and soda; blend well. In large bowl, beat sugars and butter until fluffy. Add vanilla and eggs; beat well. Slowly add flour mixture; blend well. Stir in 1/2 cup nuts. For each cookie with floured hands, shape about 1 tablespoon dough around caramel candy, covering completely. In small bowl, combine 1/2 cup nuts and 4 tablespoons sugar. Press one side of each ball into pecan mixture. Place, nut side up, on ungreased sheet. Bake at 375 degrees for 7 to 9 minutes. Cool slightly and remove from sheets. 60 cookies.
Norwegian Christmas Cookies
Yolks of 4 hard boiled eggs
1 lb. butter
4 egg yolks, beaten until light
1 3/4 c. powdered sugar, sifted
6 c. flour
Preheat oven to 350 degrees. Slice hard boiled yolks and cream with butter and sugar. Add beaten yolks. Mix well. Stir in flour. Roll a small amount of dough and shape into a wreath, overlapping ends into a knot. Touch with a dab of beaten egg white where knot is. Bake until lightly browned.
Molasses Crinkles
1/2 c. shortening
3/4 c. sugar
1 egg
1/4 c. molasses
1 1/2 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
Cream shortening and sugar; add egg and molasses and beat well with a wooden spoon. Blend in dry ingredients gradually and mix thoroughly. Drop by teaspoonful and roll in sugar. Bake in 350 degree oven and watch for cookies to have a crinkled top and be firm, but not overdone. Sprinkle sugar on tops and cool. Makes 2 dozen.
Swedish Sandwhich Cookies
1 cup butter, softened
1/2 cup plus 2 tbsp sugar, divided
1 large egg yolk
1 large egg, separated
2 to 2-1/4 cups all-purpose flour
3 tbsp ground almonds
2/3 cup red currant or strawberry jelly
Grease and flour cookie sheets; set aside. Beat butter and 1/2 cup sugar
in large bowl with electric mixer at medium speed until light and fluffy,
scraping down side of bowl once. Beat in egg yolks, scraping down side of
bowl once. Gradually add 1-1/2 cups flour; beat at low speed until well
blended. Stir in additional flour with a spoon to form stiff dough. Form
dough into 2 discs; wrap in plastic wrap and refrigerate until firm, at
least 2 hours.
Preheat oven to 375 F. Unwrap 1 disc and place on lightly floured
surface. Roll out dough with lightly floured rolling pin to 3/16 inch
thickness. Cut dough with floured 2-1/4 inch round cookie cutter. Place
cookies 1-1/2 inches apart on prepared cookie sheets. Gently knead dough
trimmings together; reroll and cut out more cookies. Roll out second disc.
Cut dough from second disc with floured 2-1/4 inch scalloped cookie
cutter. Cut 1-inch centres out of scalloped cookies. Place cookies 1-1/2
to 2 inches apart on prepared cookie sheets. Cut equal numbers of round
and scalloped cookies. Beat egg white in small cup with wire whisk.
Place almonds and remaining 2 tbsp sugar in small bowl; stir to combine.
Brush each scalloped cookie with egg white; sprinkle with sugar mixture.
Bake cookies 8 to 10 minutes or until firm and light golden brown. Remove
cookies with spatula to wire racks; cool completely.
To assemble cookies, spread about 1/2 tsp currant jelly over flat side of
round cookies; top with flat side of scalloped cookies to form sandwich.
Store tightly covered at room temperature or freeze up to 3 months. Makes
1-1/2 dozen sandwich cookies.
Sugar Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Canneles Pretenders
2 1/2 cups milk
1 1/2 ounces butter
3 eggs, plus
3 egg yolks
10 ounces granulated sugar
1 tablespoon vanilla extract
6 tablespoons rum
5 1/4 ounces all-purpose flour
In a saucepan, bring the milk to a simmer, add the butter cut into dices. Mix well and let cool to lukewarm.
In a bowl, mix the eggs, egg yolks, sugar and vanilla and whisk until foamy. Slowly add the rum and flour. Add the milk slowly and whisk until smooth. Pass it through a sieve if necessary.
Let the batter rest in the fridge for a couple of hours or overnight. (I make mine the day before).
When the batter has rested, preheat the oven to 425F and divide it evenly among the muffin tins, generously coated with cooking spray or well buttered. Bake for 45 minutes to an hour
Crown Jewel
Melissa Smith
1 c real butter, softened
2 T real butter
3/4 c sugar
1 whole egg
1 tsp vanilla
2 1/4 c flour
1/2 tsp baking powder
1/4 tsp salt
egg whites
nuts (pecan or walnuts)
currant jam
Cream butter and sugar. Add beaten egg and vanilla flavoring. Beat until smooth. Add sifted flour, baking powder, salt. Chill dough for 2 hours. Roll chilled dough into 4 rolls, 1 inch in diameter. Cut across rolls 3/4 - 1 inch thick to make balls. Flour hands to help make balls.
Mix egg whites (2) and 3T water
Drop balls into egg white mixture and then roll in crushed nuts (small but not until they are dust)
Put on ungreased cookie sheet. Press a thimble into the center of each ball to make indention. Bake for 7 min at 400*, remove from oven and put 1/4 tsp currant jam in center. Place back in oven for 3 -4 minutes...watch closely so they don't brown. Cool and remove from pan. Delish!
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