Harvest Pumpkin Drop Cookies
Ingredients & Directions 2 c All-purpose flour 1 ts Baking powder 1 ts Ground cinnamon 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Ground allspice 1 c Butter, softened 1 c Sugar 1 c Canned pumpkin 1 lg Egg 1 ts Vanilla extract 1 c Chopped pecans 1 c Dried cranberries (optional) 36 Pecan halves + or – PREHEAT oven to 375F. Combine flour, baking powder, cinnamon, baking soda, salt and allspice in medium bowl. BEAT butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in pumpkin, egg and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Stir in chopped pecans and cranberries with spoon. DROP heaping tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spoon. Press one pecan half into center of each cookie. BAKE 10 to 12 minutes or until golden brown. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze up to 3 months. Makes about 36 cookies Note: If dried cranberries are not available, substitute raisins or currants. From the recipe files of suzy@gannett.infi.net Yields 36 Servings
Raspberry Cream Cheese Biscuits
Ingredients & Directions 1 c All purpose flour 2 ts Baking powder 1/2 ts Salt 1 Stick unsalted butter, at -room temperature 3 oz Cream cheese, at room -temperature 3 tb Raspberry preserves Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou. Celebrations: Holiday Brunch: Celebrations is a class that shows you how to have a dining event that not only tastes good and looks good but is generally enjoyable. Fitting with the holiday season, we worked on a holiday brunch. Aside from these recipes, we learned about table presentation, planning and tricks to make the event memorable. We also created several types of food related decorations. Preheat oven to 400 degrees F. Lightly flour a baking sheet. Sift together flour, baking powder and salt. Blend together cream cheese and butter in a medium bowl. Stir in flour mixture until well blended. Do not over work dough. Roll out on a well floured surface to a 1/2 inch circle. Cut out with a 1 1/4 round cutter (or whatever cookie cutter you like). Dough will be sticky. Place on a baking sheet and make a small indentation and fill with a small amount of the raspberry preserves. Try different types of preserves to add color and different flavors to your next brunch. These biscuits should be made the day of the brunch. Yields 24 Servings
Milky Way Cake
Ingredients & Directions 11 ea MILKY WAY BARS 3 pk BUTTER 2 c SUGAR 4 ea EGGS 2 1/2 c FLOUR 1 c BUTTERMILK 1/2 tb BAKING SODA 2 tb VANILLA 2 c POWDERED SUGAR Melt 8 bars & 1 stick of butter in double boiler until smooth.Set aside.Cream sugar & 1 stick butter;add eggs,1 at a time,beating until smooth.Add flour,buttermilk,and soda.Add milky way mixture,2 teas. vanilla ,and chopped nuts.Bake in a greased & floured bundt or angel food cake pan for 40 min. to 1 hour at 325 %. ICING:Melt remaining candy bars & remaining butter until smooth.Add small amount of vanilla & powdered sugar until desired spreading consistensy is reached.Spread over cool cake.NOTE:cake must be well cooled before you attempt to put icing on!!!! Yields 20 Servings
Deep-dish Pizza Bread
Ingredients & Directions 1 1/2 c All-purpose flour 1/3 c Freshly grated Parmesan -cheese 1/2 c Chopped sweet red pepper 1/3 c Chopped green onion 2 1/2 ts Baking powder 2 ts Dried oregano 1 ts Granulated sugar 1/2 ts Each salt and pepper 1 c Milk 1/3 c Vegetable oil 1 Egg 12 Thin slices pepperoni 1/4 c Shredded part-skim -mozzarella cheese In large bowl, stir together flour, Parmesan cheese, 1/3 cup of the red pepper, green onion, baking powder, oregano, sugar, salt and pepper. Whisk together milk, oil and egg. Pour over dry ingredients; stir just until moistened. Pour batter into lightly greased 9 inch round cake pan. Arrange pepperoni over top; sprinkle with remaining red pepper and mozzarella cheese. Bake in 350 F8F oven for about 35 minutes or until tester inserted in centre comes out clean. Let cool in pan. Makes 6 servings. Yields 6 Servings
Mincemeat Cookies
Ingredients & Directions 3/4 c Shortening;margarine or but 3/4 c Sugar; brown 1/2 ts Vanilla 1 Egg,well beaten 2 3/4 c Flour, sifted 1/2 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt 1 ts Cinnamon 1/2 c Milk or cream, sour 1/2 c Mincemeat Cream together shortening, sugar and vanilla. Beat until fluffy. Add the well beaten egg. Add sifted dry ingredients alternately with the sour milk/cream. Chill batter and divide. Cut on lightly floured board with a 2 inch cutter. Put together in pairs, moisten the undercrust with egg and use 1 1/2 tsp. of mincemeat as filling on each cookie. Pinch edges together and put on a greased cookie sheet and bake in hot oven 425 degrees for10-12 minutes. Yields 1 Servings
Watergate Cake (pistachio)
Ingredients & Directions 1 pk White cake mix 1 pk Pistachio pudding instant 1 c Cooking oil 3 x Eggs, beaten 1 c Club soda or ginger ale 1 c Chopped pecans Small jar chopped cherries -ICING- 1 pk Pistachio pudding instant 1 1/4 c Milk; mix, let stand until Firm. Add: Large carton cool whip Small jar chopped cherries 1 c Chopped pecans Cake: stir together dry cake and pudding mix in large mixing bowl. Mix together oil, eggs and ale. Add to dry ingredients and stir until well blended. fold in pecans and cherries. Pour into 2 greased and floured round cake pans. Bake at 350F for 30-35 minutes. slice layers into 4 layers after they cool by wrapping thread around middle of layer, cross and pull through to cut. Icing: Spread icing on bottom layer, adding each additinal layer and spreading icing until all 4 layers are iced. Yields 10 Servings
Peanut Butter N Chocolate Chip Cookies
Ingredients & Directions 3/4 c Parkay 1 c Each granulated and brown -sugar 1/2 c Peanut butter 2 Eggs 2 ts Vanilla 1 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 1 pk Chocolate chips Heat oven to 350. Beat parkay, sugars, and peanut butter in large bowl until fluffy.Blend in eggs and vanilla. Mis in flour, baking soda, and salt. Stir in chips. Drop by rounded tbls onto ingreased cookie sheets. Bake for 10 – 12 min or until golden brown. Cool 2 min and remove to cake racks. These are the best CCC’s I’ve ever had. Yields 1 Servings
