recipe for december 22nd – Almond Sugar Cookies

Almond Sugar Cookies

1 and 1/2 cups butter (softened)

2 cups sugar

4 eggs

2 teaspoons almond extract

5 cups flour (plus extra for rolling out)

1 teaspoon salt

1 teaspoon baking powder

Cream butter and sugar well, then beat in eggs and vanilla. Sift together dry ingredients and gradually add to the creamed mixture. Roll cookies to 1/4 inch thickness, and cut with shape of your choice. Bake at 400 degrees for 8 to 10 minutes, or until bottom is very lightly browned. Remove from oven, and cool on baking racks. Frost and decorate, and after frosting is set, store in an airtight container. Depending on cookie cutter sizes, this makes a LOT of cookies.

recipe for December 11th — sugar cookies

Sorry about the lack of recipes for the last few days, but life happens.

This sugar cookie is a little different, it uses both brown and white sugar in the dough, so it has a little more intense taste. I also do not frost them, I sprinkle them with regular sugar that I dye with food coloring before baking. Just use liquid food coloring in the sugar and let it dry out in an unheated oven (I have a gas oven, so the pilot light gives off enough heat)

Sugar Cookies

1 cup shortening

1/2 cup sugar

1/2 cup brown sugar

1 egg

3 tablespoons milk

1 teaspon vamilla

3 cups flour

1/2 teaspoon salt

1/2 teaspoon soda

Cream shortening and sugars till fluffy; add egg, milk and vanilla, beat well. Sift together dry ingredients; add to creamed mixture; mix well. Chill 1 hour. Roll out dough 1/8 inch thick, and cut with cookie cutters. (I make all trees so I only have to make one color of sugar). Bake on an ungreased cookie sheet at 375 degrees for 10 to 12 minutes. Makes about 3 dozen depending on the size of the cutter.

recipe for december 7th — marbled mocha squares

Marbled Mocha Squares

1 cup graham cracker crumbs

1/4 cup Hershey’s Cocoa

1/4 cup sugar

1/4 cup melted butter

4 teaspoons instant coffee

1 tablespoon hot water

1 can sweetened condensed milk

2/3 cup plus 1/4 cup Hershey’s Syrup, divided

1 cup chopped walnuts

2 cups cold whipping cream, whipped

In 9-inch pan, stir together graham cracker crumbs, cocoa and sugar. Add butter; blend well. Press crumbs firmly onto bottom of pan.

In a large bowl, dissolve coffee in in hot water. Add sweetened condensed milk and 2/3 cup syrup; blend well. Fold in nuts and whipped cream; pour into prepared pan. Drizzle 1/4 cup syrup over mixture; gently swirl for a marbled effect.

Freeze for at least 3 hours, remove from freezer and allow it to defrost enough to cut into 9 squares.

recipe for december 6th — restaurant style cheese biscuits

Restaurant Style Cheese Biscuits

2 cups baking mix

2/3 cup milk

½ cup shredded cheddar cheese

¼ cup butter, melted

½ tsp garlic powder

1 TBSP parsley flakes

Preheat oven to 450 degrees. Mix baking mix, milk, and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased baking sheet. Bake for 8-10 minutes, or until golden brown. Mix butter, garlic powder, and parsley. Brush over biscuits before removing from baking sheet. Serve warm.

recipe for December 5th – broccoli casserole

Broccoli Casserole

1 can (10-3/4 ounces) condensed cream of mushroom soup

1 cup mayonnaise

2 eggs, slightly beaten

1 small onion grated

(powdered onion can be substituted)

1 package (16 ounces) frozen broccoli florets, thawed and drained

1 cup shredded sharp Cheddar cheese

½ cup club cracker crumbs

In a bowl, stir undiluted soup, mayonnaise, eggs, and onion until well blended. Stir in broccoli and cheese. Pour into a 1 1/2-quart casserole. Sprinkle top with cracker crumbs. Bake in preheated 375° oven 35 minutes or until lightly browned and bubbly.

recipe for december 4th — zuchinni bread

Zucchini Bread

1 cup vegetable oil

3 eggs slightly beaten

2 cups sugar

2 cups grated raw zucchini

2 teaspoons vanilla

3 cups flour

1 teaspoon baking soda

1 1/4 teaspoons baking powder

1 teaspoon salt

2 tablespoons cinnamon

(nuts and raisins may be added)

Combine oil, eggs, sugar, zucchini and vanilla in a large mixing bowl; blend well.Stir in flour, baking soda, baking powder, salt, cinnamon. Do not beat, just blend well.Spoon batter into 2 well-greased loaf pans. Bake 325 for 45 minutes to 1 hour, or until done (light brown on top).

recipe for december 3rd — peanut butter crunch bars

Peanut Butter Crunch Bars

1 1/2 cups light corn syrup

1 1/2 cups sugar

3 1/2 cups smooth peanut butter

1/2 cup butter

5 to 6 cups frosted flakes (use more if

necessary for right consistency)

On a stove in a sauce pan, over medium heat, mix together the corn syrup and the sugar. Stir constantly until the sugar is dissolved. Allow to come to a gentle boil, and boil for about 5 minutes, again stirring constantly. Remove from heat and completely stir in the peanut butter and butter. Grease a large bowl and pour in frosted flakes. Pour the peanut butter mixture over the corn flakes, and mix well, working quickly. Pour the mixture into a greased 9/13 pan. Grease hands and press the mixture down gently. Cut into small pieces while still warm. Store in the refrigerator.

Recipe for December 2nd — Pecan Pralines

Pecan Pralines

2 cups granulated sugar

1 teaspoon baking soda

1 cup buttermilk

1/8 teaspoon salt

2 tablespoons margarine

2 1/2 cups pecan halves

Combine sugar, soda, buttermilk and salt in a 3 1/2-quart heavy saucepan. Cook for about 5 minutes over high heat until the temperature reaches 210 degrees on a candy thermometer. Stir often, scraping the bottom of the pan; the mixture will foam up. Add butter and pecans.

Continue cooking over medium heat, stirring constantly and scraping the sides and bottom of pan until the candy reaches the soft-ball stage (234 degrees on the candy thermometer). Remove from the heat and cool slightly for about 2 minutes. Beat with a spoon until thick and creamy. Next drop a tablespoon of the mixture onto a sheet of waxed paper or aluminum foil. Let the pralines cool completely.

Makes 20 (2-inch) pralines

Recipe for December 1st — Danish Spritz Cookies

Danish Spritz (you need a cookie press for this recipe)

preheat the oven to 350 degrees

1 Pound Butter

1 Cup Sugar

2 Eggs

1 teaspoon Vanilla

4 Cups Flour

Cream together butter and sugar. Add eggs and vanilla and beat well. Stir in Flour.

Force through a cookie press, using assorted shapes. They can be sprinkled with colored sugar before baking.

Bake at 350 degrees for 10 to 12 minutes, or until slightly browned.

Cooking

Star Cookie Tree

I am one of those rare breeds that actually likes to cook. We sit down and eat a home cooked meal as a family probably about 95% of the Year. I usually cook what my family likes, and take request all through the year, but during the holidays it always seems extra special. Each day someone gets to choose an item they want me to make that day. It can be from any category, Breakfast, Lunch, Dinner, Desserts, Candy, Beverage; you name it, and I can make it. For the beginning of the month, requests will come mainly from my husband, and youngest son. My older two are off at college, and wont be home until the 16th (she is in Wisconsin) and the 19th (he is semi local, but still lives on campus). If you come back each day the chosen recipe will be posted. Some do require special Scandinavian pans. (I am 3/8ths Norwegian and 5/8ths Danish). There may be a few missed days too, as life gets hectic this time of year.