Sugar Cookies...

This is my favorite sugar cookie recipe. I have made it for many different holidays and teas. Adults and children love sugar cookies!

Sift together and set aside:
3 C. flour
1 1/4 tsp. baking powder
3/4 tsp. salt

Cream together:
3/4 C. margarine or butter. softened
1 1/2 C. sugar

Add and beat until fluffy:
2 eggs
1 tsp. vanilla extract

Add flour mixture to creamed mixture and beat until blended.Cover with plastic wrap and refrigerate at least 1 hour. Preheat oven to 375 degrees.

On lightly floured surface, roll out dough 1/8 inch thick. Cut out with cookie cutters. Place 1 inch apart on a cookie sheet. Bake 6-8 minutes or until cookies are beginning to brown on edges. Cool.

Decorate with icing.
Makes 4 1/2 - 5 dozen 2 1/2 inch cookies.

Powdered Sugar Icing

3 1/2 C. powdered sugar
1/4 C. milk
1 tsp. almond extract

In a large bowl, mix sugar milk and almond extract until smooth. Add additional milk if necessary to make icing thinner. Spread from the inside to the outer edges of the cookie and sprinkle with candies or sugars.

Heath Bar Cookies...

Cream together:
3 sticks margarine or butter
2 tsp. vanilla
1 1/2 C. sugar


Add:
3 C. flour
1/2 tsp. soda
3 Heath bars, crushed in plastic bag


Mix the flour mixture with creamed butter mixture and beat well.

Separate dough into equal amounts.
Roll on wax paper into three rolls.

Place all three rolls side by side in a plastic bag.
Chill over night in the refrigerator. (Or you can freeze them.)

Slice and place on a cookie sheet.

Bake at 350 degrees for 15 minutes.

Powdwered Sugar Cookies...

This is such a good cookies recipe. I don't know how many years I have made these but it's been ever since my kids were young. Try not to over bake these cookies. The edges shouldn't begim turn brown. They are a light yet, rich sugar cookie.

2 sticks butter ( not margarine)
1 C. sugar
1 C. powdered sugar

1 C. vegetable oil ( prefer Crisco)
2 eggs
1 Tbsp. vanilla

4 C. flour
1 tsp. salt
1 tsp. Baking soda
1 tsp. cream of tartar


Cream sugars and butter together.
Add oil, then eggs and mix well.
Add vanilla.
Sift dry ingredients and add to creamed mixture.

Chill dough overnight.

Roll 1 tsp. of dough into a ball and roll in sugar.
Place 2 inches apart on greased cookie sheet.
Flatten with glass dipped in sugar.

Bake at 350 degrees for 12 minutes.

Apple Crisp Pizza...

This is my friend, Mrs.T's recipe, it is delicious! You might want to check out her blog, she has great recipes and a Christmas blog too. I used a Pillsbury premade crust and whatever apples I had in my refrigerator. I made it for guests last week and it was a hit. Enjoy!

Pastry for a single crust pie.

2/3 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
4 medium apples, peeled and sliced 1/2” thick

Topping:
1/2 cup flour
1/3 cup brown sugar
1/3 cup old-fashioned (or quick-cooking) oats
1 teaspoon cinnamon
1/4 cup butter or margarine, softened
1/4 to 1/2 cup caramel ice cream topping

Roll out pastry to fit a 12-inch pizza pan; fold under or flute edges of pastry.
Combine sugar, flour and cinnamon in a bowl; add apples and toss mixture together well.
Arrange apple slices in a single layer over pastry in a circular pattern to completely cover pastry.
Combine the first five topping ingredients in a bowl; mix well and sprinkle over apples.

Bake at 350º for 35 to 40 minutes or until apples are tender.

Remove from oven and immediately, drizzle caramel topping over apples. Serve warm. Makes 12 servings

Cranberry Banana Bread...

Sift: 2 C. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 C. sugar
1/4 C. orange juice
1 C. fresh cranberries, ground

Cream:
4 Tbsp. butter
1 egg
1 C. mashed, ripe bananas
1/2 C. milk
1 C. pecans, coarsely chopped

Sift dry ingredients and set aside.
In a medium sized bowl place sugar, orange juice and chopped cranberries.
In a large bowl, cream butter, beat in egg and dry ingredients. Stirring until just blended.
Stir in cranberries, bananas, milk and nuts.
Pour into greased 9x5x3 pan or 2 small.
Bake 350 degrees for 1 hour and 15 minutes or until tooth pick comes out clean. For smaller loaf pans the time will be less. Floured loaf pan at 350 degrees for 45-60 minutes.

Cranberry Fruit Nut Bread...

This bread spread with the orange butter is delicious!

2 C. flour
1 C. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 Tbsp. shortening OR butter
1 tsp. grated orange peel
1 well beaten egg
3/4 C. orange juice
1 C. fresh cranberries, coarsely chopped (can be frozen)
1/2 C. chopped nuts

Sift together dry ingredients.Cut in shortening.
Combine peel, juice and egg.
Add to dry ingredients, mixing just to moisten.
Fold in berries and nuts.
Turn into greased loaf pans.
Bake 350 degrees for 60 minutes. Cool. Wrap and store overnight.

Orange Butter
Whip 1/2 C. soft butter
Add 1 Tbsp. powdered sugar
And 1/4 tsp. grated orange peel. (more if desired)

Cranberry Bread...

Preheat oven to 350 degrees
1 Pkg. cranberries, chopped
2 Tbsp.grated orange zest
4 C. flour- unbleached, whole wheat or half-half mixture\
2 C. sugar (all white or 1 C. white with 1 C. brown sugar)
1 tsp. baking soda
3 tsp. baking powder
2 tsp. salt
4 Tbsp. vegetable oil or butter
1 1/2 C. orange juice
2 eggs, beaten
1 to 1 1/2 CC. chopped nuts (optional)

Chop cranberries if you have a food processor (they work without being chopped, too).
Mix cranberries, nuts and orange peel. Set aside.

In large bowl, mix flour, sugar, baking powder, baking soda and salt. Cut in shortening.
(I usually use oil, which I just mix with the orange juice and eggs before adding to flour mixture.)
Stir in orange juice and eggs, mix just to moisten.
Fold in cranberry mixture.

Spoon into prepared pan.
Bake 60 minutes. Cool 15 minutes before taking out of pan.
For muffins: Preheat oven to 400 degrees and bake 25 - 35 minutes

Pumpkin Cheesecake Roll...

Cake:

3/4 C. flour

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 tsp. nutmeg

1/2 tsp. salt
3 eggs, slightly beaten

1 C. sugar
2/3 C. canned pumpkin

1 C. chopped walnuts

Preheat oven to 375 degrees.Grease jelly-roll pan and line with wax paper, greased and floured.
Sift baking powder, cinnamon, pumpkin pie spice, nutmeg and salt.Beat eggs and sugar in a large bowl until fluffy and thick, beat in pumpkin.

Stir in dry ingredients and pour into prepared pan, spreading evenly, sprinkle with nuts.
Bake for 15 minutes or until center springs back.

Loosen cake around the edges with a knife and lift onto clean towel dusted with powdered sugar, topside down.
Peel off wax paper; trim 1/4 inch from all sides, roll up cake and towel together and place side seam down on wire rack: cool completely.

Filling:

8 ounces soft cream cheese

1 C. powdered sugar

6 Tbsp. soft butter

1 tsp. vanilla

Beat the filling ingredients together until smooth. Unroll cake and spread with filling. Re-roll and refrigerate.

Cranberry Punch...

2 pints raspberry sherbet
1/2 C. lemon juice
2 C. orange juice3/4 C. sugar
1 1/2 quarts cranberry juice cocktail (48 oz.)
2- 28 oz. bottles ginger ale, chilled

Soften 1 pint of sherbet.
In a punch bowl, combine softened sherbet, lemon juice, orange juice and sugar.
Stir to dissolve sugar.
Add cranberry juice.
Refrigerate for 5 hours.
Before serving punch, add ginger ale, mixing well.
Scoop remaining sherbet into balls and float on top of punch.
Makes 30 (4 oz.) servings

I made this recipe at Christmas for the family progressive dinners that we had years ago. it was also a hit for ornament exchange parties that we had every year.

Apple Dumplings...

Pastry:

2 1/4 C. sifted flour

3/4 tsp. salt

3/4 C. shortening

5 Tbsp. cold water

Apples:

6 medium tart apples

1/2 C. sugar

1 1/2 tsp. cinnamon

2 Tbsp. butter

Syrup:

1 C. sugar

2 C. water

4 Tbsp. butter

1/4 tsp. cinnamon

To prepare pastry, sift together flour and salt. Cut in shortening.Ad cold water and form into a ball. Roll dough into a large rectangle and cut into 6 equal squares.

Peel and core apples.Place whole apple in center of each square.

Combine 1/2 C. sugar and 1 1/2 tsp. cinnamon and fill cavity of each apple with this mixture. Dot with butter.
With water moisten 4 points of each pastry square and bring opposite points up over the apple overlapping them. Seal well.

Arrange about 2 inches apart in 13x9 baking pan.

To prepare syrup combine all ingredients in a saucepan. Bring to a boil for 3 minutes. Pour hot syrup over apples.

Bake at 425 degrees for 40-45 minutes.

Pecan Pie...

Pecan Pie was one of the first pies I ever made. We almost had to use a chain saw to cut it. It makes us laugh every time I make one. Some people use chopped pecans and other use the pecan halves. I think it's easier to cut when they are chopped but a prettier pie when they are left halved. Enjoy!


3eggs, slightly beaten
½. sugar
1/4 tsp. salt
1 C .light corn syrup
1 C. pecans
1 tsp. Vanilla


Mix together and pour into an un-baked 9 inch pie crust.
Bake 450 degrees for 10 minutes.
Reduce heat to 325 degrees and bake for 30-40 minutes or until knife comes out clean. The filling should be firm but not dry.

Holiday Hermits...

Hermit cookies can be made at Thanksgiving and will keep until Christmas in an air tight container. They get even moister and more flavorful as time goes by. Some people call these fruit cake cookies..but they don't have the fruit cake fruits. You know... the kinds that make people not like fruit cake? These are a nice addition to a cookie platter during the holidays.

1 4oz. bottle maraschino cherries
1 8oz. can of pineapple tidbits
1 box raisins
1 C. chopped walnuts
16 oz. chopped dates
3 C. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 C. butter or margarine
1/2 C. packed light brown sugar
2 eggs
1 tsp. vanilla

Drain juice from cherries and pineapple to make 1/2 cup liquid. Set aside.

Quarter cherries and half tidbits. Place on paper towel to drain thoroughly.
Put in bowl with raisins, walnuts and dates. Set aside.

Heat oven to 375 degrees and lightly grease cookie sheets.

Sift flour with baking soda, cinnamon and salt. Set aside.

Cream butter, sugar, eggs and vanilla until light and fluffy.
At low speed, blend in flour mixture, in fourths, alternately with cherry juice, in thirds. Beginning and ending with flour mixture.
Add fruit and nut mixture. Stir until just combined.

Drop by tablespoons about 2 inches apart.

Bake 20-25 minutes until golden brown. Makes 6-8 doz.
Frost with vanilla buttercream icing or store bought frosting works just as well. Decorate with piece of cherry.

Holiday Recipes...

I have been reposting my holiday recipes. Remember, I delted this blog a few months ago? So, if you'll scroll down you'll see some of my favorites. I hope to put new ones one every day. Enjoy... from my home to yours.

Sweet Potato Casserole...

I love this recipe for the holidays. My son had this dish served to him when he was on bussiness in Mississippi and later was sent the recipe. Our family is sure she did! I have cut down on the sugar by a quater of a cup. I only mash the potatoes just a little bit. I have posted the recipe just as it was sent to us. Enjoy!

3 cups mashed potatoes (I use canned potatoes)
1 cup sugar
1/2 tsp. salt
2 eggs
1/3 oleo stick
1/2 cup milk
1 tsp. vanilla
Mix these together and put in greased casserole dish.

Topping:
1 cup brown sugar
1/3 cup flour (self rising)
1 cup chopped nuts ( I use pecans)
1/3 stick melted oleo

(I mix these together and use my hands to just sprinkle on top.)

Bake 35 min. at 350 degrees. (Sometimes I let it cook longer so it will set up a bit more. I like it more firm than thin.)

Apple Oatmeal Cookies...

This is my friend Tina's recipe. They were delicious and the apples were picked from her own trees.

1 C. brown sugar, firmly packed
½ C. white sugar or honey (I used sugar)
¾ C. butter, softened
1 large egg
½ C. applesauce
1 C. fresh apple, peeled and finely chopped (I used 1 ½ C. of fresh apple instead of applesauce)

Cream sugars and butter together; add egg and blend; stir in apples.

Add flour mixture below and blend. Add raisins if desired.

2 ½ C. flour
1 C. oatmeal ( I used old fashioned oats)
½ tsp. salt
1 tsp. baking soda
1 tsp. cinnamon (I used 1 ¼ tsp. of apple pie spice instead of cinnamon and cloves)
¼ tsp. cloves
1 C. raisins (opt.)

Drop by rounded tablespoon onto ungreased baking sheet, 1 ½ inches apart.
Bake @ 350 degrees, 9 – 12 minutes.

Yield: 3 dozen

Mom's Pumpkin Bread...

I like making this bread with sliced cherries and dates. The cherries give it a festive look and the dates give just a different twist on the traditioanl pumpkin bread with raisins. Enjpy!

Blend together:

4 eggs, well beaten

3 C. sugar

Add and blend together:

2 C. pumpkin

2/3 C. water

Sift together:

1/2 tsp. baking powder

2 tsp. soda

3 1/2 C. flour

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

Add to your taste. Chopped nuts, marachino cherries, dates or raisins.

Bake 350 degrees for 1 hour

Pumpkin Cookies...

1 cup shortening
1 cup sugar
1 cup mashed pumpkin
1 egg
2 cups flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup raisins (optional)
Cream shortening , sugar and pumpkin.
Add eggs and mix well.
Add sifted dry ingredients and raisins.
Drop from spoon onto greased cookie sheet and bake at375 degrees F. for 10 to 12 minutes.

Frosting for Pumpkin Cookies
3 Tbsp. butter
4 tsp. milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 tsp. vanilla

Cook butter, milk and brown sugar until dissolved:
Cool and add powdered sugar and vanilla .
Spread on warm cookies. Yield 4- 5 dozen.

Pumpkin Pie Bars...

This is a simple tasty dessert this time of year. The last time I made it the men in the family said thy liked just as much as pumpkin pie. You have to use the pumpkin pie mix in a can, not juthte regular pumpkin. I made that mistake once and we couldn't eat it.

Crust:
1 yellow cake mix (reserve 1 c cake mix for topping)
½ c melted margarine
1 egg

Grease 13x9 pan.
Combine above ingredients and press into pan.

Filling:
3 c (1 lb 14 oz can) pumpkin pie mix
2 eggs
2/3 c milk

Combine filling ingredients and pour over crust.

Topping:
1 c reserved cake mix
¼ c sugar
1 tsp cinnamon
¼ c margarine

Combing topping ingredients and sprinkle over filling.
Bake at 350 or 45-50 minutes. Cool. Serve with whipped cream or vanilla ice cream if desired.

Cranberry Mousse...

This is my favorite recipe using cranberries. I have made it for years and it has become a family favorite. I've tried using various brands of whole berry cranberry sauce, but I always go back to Ocean Spray. I have made this with and without the pecans, but in recent years I have made it mostly without, because the grandchildren will eat it without the nuts. It is good either way. I originally found this recipe in a magazine. I am not sure if it was a recipe advertising Jell-O or cranberries. I hope if you try this your family will enjoy this as much as mine does.

1-20 oz. can crushed pineapple in juice

1-6 oz. pkg. strawberry Jell-O

1 C. water

1 can whole berry cranberry sauce

3 Tbsp. fresh lemon juice

1 tsp. fresh grated lemon peel ( I use orange)

1 /4 tsp. ground nutmeg

2 C. sour cream

1/2 C. chopped pecans

Drain pineapple well, reserving liquid.

Add juice to Jell-O in a 2 quart saucepan.Stir in water.Heat to boiling and stir to dissolve gelatin.

Blend in cranberry sauce with a fork until blended. (Lumps dissolved.)

Add lemon juice, peel and nutmeg.

Chill until mixture thickens slightly.

Blend in sour cream.

Fold in pineapple and pecans.

Chill until firm in a bowl or mold.