Mexican wedding cookies

Mexican wedding cookies

1 cup butter, softened

1 cup powdered sugar, divided

1 tsp. vanilla

2 cups flour

1 cup finely chopped PLANTERS Pecans

Heat oven to 350°F. Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until blended. Add nuts; mix well.

Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets. 

Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely. 

Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

Time and Yield

·                                 Cook Time: N/A 

·                                 Yield: 75 1-inch balls

Ingredients

·                                 For the balls:

o                                                        2 sticks unsalted butter-melted

o                                                        1 box 10X confectioners' sugar

o                                                        2 1/2 cups graham cracker crumbs

o                                                        1 cup chopped nuts....chop as nutty or as fine as you wish

o                                                        1/2 cup your favorite peanut butter (not chunky)

o                                                        1 teaspoon vanilla flavoring

·                                 For the dip:

o                                                        6 ounces chocolate chips

o                                                        *1/2 stick paraffin wax

Directions

For the balls: Add ingredients in order of recipe into a large bowl. Mix with hands and roll into balls(about 1 inch) and dip. Place balls on cookie sheet lined with wax paper. Chill in refrigerator for about 2 hours. Makes about 75 1 inch balls.

For the dip: DO NOT MICROWAVE!!!! Melt on low heat. ( I use a double boiler). Constantly watch and keep stirring a little as the wax melts. Insert toothpick into ball -- dip in warm chocolate mixture and place on wax paper. I usually let the chocolate drip back into the pan so there won't be a big mass of chocolate around the base of the balls. Allow to harden and place in containers and store in refrigerator. Enjoy a mouth full of goodness.

*Hint: For those of you who are not familiar with the paraffin wax. It is usually found in the grocery store near where the charcoal for grilling is found. It comes in a container with 4 slabs and is easy to cut in half. It calls for a stick but is actually rectangular/ in shape. Paraffin wax is flammable and that is why I use a double boiler but if you use a heavy pot for the chocolate chips and the wax and watch it as you stir it will be fine.

cream cheese mints or candies

Cream cheese mints or “candies”

1 8oz package cream cheese (softened)

2- 1 pound boxes 10XX powdered sugar

½ - 1 tsp flavoring oil (NOT extract)

Food coloring in desired colors

Cut sugar into cream cheese. Add oil and coloring. Knead until smooth and like pie dough or putty. Add more powdered sugar if firmer consistency is needed.  For un molded standard squares.  Roll out and cut into squares. Place on waxed paper store in air tight container and store in  refrigerator.  If  using candy molds follow mold instructions to prevent sticking.  Make ahead and freeze if  needed.

Honey Bun

                                                                     Honey Bun Cake

This is sinfully delicious!

1 box yellow cake mix
4 eggs
3/4 cup crisco veg oil
1 cup cour cream
1/2 cup sugar
Mix well and pour into lightly greased sheet cake pan.

Mix 1 cup light brown sugar
2 tsp cinnamon
1/2 cup coconut
1/2 cup chopped nuts
Swirl into batter with a knife
Bake at 350 degrees 45-60 minutes

Glaze
2 cups powdered sugar
4 Tbsp Milk
1 tsp vanilla
pour over hot cake!.

French Quarter Beignets

                                                          Recipe Courtesy Paula Dean

• 1 1/2 cups lukewarm water
• 1/2 cup granulated sugar
• 1 envelope active dry yeast
• 2 eggs, slightly beaten
• 1 1/4 teaspoons salt
• 1 cup evaporated milk
• 7 cups bread flour
• 1/4 cup shortening
• Nonstick spray
• Oil, for deep-frying
• 3 cups confectioners' (powdered) sugar

Directions

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

Be a Hermit

Applesauce Hermits are a great way to warm the  soul.  I remember having these every year around Christmas. Granny always hid these in her special cookie jar.  I would always come straight to that jar when she baked! 

Here you go:
mix in the love  that a grandma would!

2 3/4 c flour                               1/2 tsp salt
1 tsp  baking soda                      1/2 tsp cinnamon
1/4 tsp nutmeg                           1 cup raisins
1/2 cup butter                            1 cup Brown  Sugar
1 egg                                         2 cups applesauce

Preheat oven to 350. Cream Butter, Sugar, and eggs.  Add  precombined dry ingredients and  applesauce alternately. mix well!  Drop by spoonfuls on cookie sheet. Bake 10-12 minutes.  Don't over cook. 
Drizzle glaze over top.

To make glaze:
2 cups powdered sugar
3 tablespoons strained fresh orange juice
1 tablespoon orange extract

 Sift powdered sugar into a small saucepan and stir in orange juice and extract to make a smooth paste. Heat glaze over moderately high heat until just warm to the touch.

Enjoy!!! 

COOKIES!!!!

These recipes originally were made for a  cookie press. but you can shape them or roll them for cookie cutters if  you wish, spoon them out onto the pan. chill and slice, whatever is easier for you!

PLAY  have  fun!  Enjoy!!

Orange Cookies

1 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 tbs orange juice
1 egg
1 tsp grated orange rind
2 1/2  cups sifted flour
dash of salt
1/4 tsp baking soda

cream butter and gradually ad sugars, beat until light.
Add orange juice, mix well. Add egg and grated orange rind. Sift flour salt and baking soda together and add to the creamed mixture gradually. mix well. Fill the cookie press and form cookies onto and ungreased  cookie sheet.  OR roll dough to 1/2 inch thickness on floured surface. used floured cutters.
If you choose to drop by spoonfuls please use spoon to gently press dough down a bit.
Back at 350 approximately 10-15 minutes

                          

CARAMEL COOKIES

1 cup shortening
3/4 cup dark brown sugar
3/4 cup white sugar
2 eggs
2 tsp vanilla
3 1/2 cups sifted flour
1 tsp salt
1/2 tsp baking soda

Cream shortening and gradually add both sugars. Add eggs and vanilla. Add salt and baking soda mix well! Gradually add flour and mix well. Fill the cookie press and form cookies onto and ungreased  cookie sheet.  OR roll dough to 1/2 inch thickness on floured surface. used floured cutters.
If you choose to drop by spoonfuls please use spoon to gently press dough down a bit.

Back at 350 approximately 10-15 minutes


Chocolate Cookies


1 c shortening
1 c sugar
1 egg
2 tsp vanilla
5 tbs cocoa
1 tsp baking powder
dash of salt
2 c sifted flour

Cream shortening, gradually add sugar. Add unbeaten egg and vanilla.  Sift dry ingredients together and gradually add to cream mixture, mix well.   Fill the cookie press and form cookies onto and ungreased  cookie sheet.  OR roll dough to 1/2 inch thickness on floured surface. used floured cutters.
If you choose to drop by spoonfuls please use spoon to gently press dough down a bit.

Back at 400 approximately 10-15 minutes

Dreamsicle Fudge

This fudge is really yummy!  tastes like the dreamsicle ice cream pops.

3 cups Sugar
3/4 cup Margarine
2/3 cup evaporated milk
10 oz white chocolate chips
7 oz marshmallow creme
9 drops red food coloring  ***
12 drops yellow food coloring  ***
3 tsp orange extract******

Combine sugar milk and margarine in sauce pan. Bring to a boil.  Boil and stir for 3-5 minutes Remove from heat. add marshmallow creme and white chips. Stir until smooth. set aside one cup of mixture in a bowl.  In the sauce pan add food coloring and extract. mix well. pour into 9X13 inch pan. Drop the white mixture by spoonfuls onto fudge. Use a knife to make swirls throughout the fudge.


***  you can make any colors you wish to create
****** Use any extract flavor you prefer....
         Root beer float fudge is good
         Lemon Creme
         Banana Creme
         Irish Creme
         Raspberry Creme
         Maple Creme

DONUTS!

Who doesn't love  a good donut?








Baked Raised Donuts
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoon margarine
1/3 cup very warm water
1 pkg. yeast
1 egg, beaten
2 1/3 cup sifted flour
1 teaspoon lemon rind
1/4 teaspoon nutmeg
1/2 cup melted margarine
1/2 cup granulated sugar
2 teaspoon cinnamon

Scald milk. Stir in sugar, salt and oleo. Cool to lukewarm. Measure very warm water into large mixing bowl. Sprinkle yeast in water; stir until dissolved. Stir in lukewarm milk mixture, egg and 1/2 of flour. Beat until smooth. Stir in lemon rind, nutmeg and rest of flour to make soft dough. Turn dough on a lightly floured board and knead until smooth and elastic. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until double in bulk (45 minutes). Punch down. Turn out on floured board. Roll out 1/3-inch thick. Cut with floured donut cutter. Place donuts on greased baking sheet. Cover and let rise in warm place for 1/2 hour. Brush tops and sides with some of the melted oleo and bake at 375 degrees for about 15 minutes. Remove from oven and dip in remaining oleo, then in 1/2 cup sugar into which some cinnamon has been mixed. Serve warm. Makes 1-1/2 dozen.



Krispy Kreme Doughnuts
2 pkg yeast
1/4 cup warm water (105-115 degrees)
1-1/2 cup lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cup all-purpose flour
Vegetable oil

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.

Creamy Glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoons vanilla 4-6 tablespoons hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoon vanilla 4-6 tablespoon hot water 4-oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

Rolls are good!

Bread  machine  is  best  for these rolls,  we  love  them  with honey butter  or  to sop up gravy.
In bread machine place
1 cup Water
2 tbsp margarine
1 egg
3 1/4 cup bread flour
1/4 cup sugar
1 tsp salt
3 tsp Yeast

Set on dough cycle.  Shape into balls  or just drop on lined cookie sheet. Cover lightly  and let double.
Bake at 375 F about 12-15 minutes.

Pumpkin Pie

Pumpkin Pie

1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 tsp ground ginger
1 tsp ground cinnamon
1 tsp all purpose flour
2 eggs, lightly beaten
1 cup evaporated milk
2 tbsp water
1/2 tsp vanilla extract
1  9 inch  unbaked pastry pie shell

Mix all  ingredients well. Pour into shell and bake at 400F for 15 minutes
Reduce heat to 350 F bake about 35 minutes longer or until center is set.

Treat yourself

Treat yourself  you deserve it!!!

Peanut butter fudge

1/4 cup butter
1/3 cup milk
1 tsp vanilla extract
1 (16 oz) package powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup Peanut Butter (chunky if you like)

Melt butter in medium sauce pan, remove from heat. Add milk and vanilla.
Sift powdered sugar, cocoa, and salt together;  gradually add to milk mixture, stirring until blended.
Stir in peanut butter.
Press mixture into 8 inch square pan, chill.  Cut into squares.