By Fran Morrell
1 can artichokes (w/water), drained and chopped
1/2 cup mayo
1/2 cup Parmesan cheese
Mix together in dish and bake @ 350* until lightly brown, 30 - 40 minutes. Serve with scoops.
Frosting
By Karen Haley
By Karen Haley
1/2 c Crisco
1/2 tsp Salt
1 egg white (or 1/4 c milk in addition to the other milk)
3-5 tbs Milk (the amount of milk depends on the consistency)
1 tsp Flavor (use lemon or white vanilla to keep your frosting white)
1 box 10x sugar
Mix all with sugar on top. Beat 5 minutes.
Posie Icing (for decorating)
1 c Crisco
1/4 c egg whites (or 1/4 c sweet milk- not recommended in humid weather)
1 tsp lemon flavoring (or white vanilla to keep icing white)
1 box 10x sugar
Mix and beat 10 minutes.
"Christmas Cookie Exchange"
Molasses Spice Cookies
1/2 cups all-purpose flour
1 3/4 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
3/4 cup brown sugar
1/2 cup molasses (not blackstrap)
1 large egg
Granulated sugar, for rolling
1. Whisk together the flour, soda, spices, and salt. In another bowl, beat the butter, sugar, and molasses. Add the egg and beat 1 minute more. Blend in the flour mixture until you have a soft dough.
2. Divide in half; wrap and freeze for 30 minutes. Shape teaspoonfuls into balls; roll in sugar. Place 2 inches apart on a parchment-lined baking sheet.
3. Bake at 350*F for 9 t0 11 minutes, until flattened and crackle-topped. Cool.
Chocolate Oatmeal Cookies
By Vivian Culbertson
2 c. sugar
1 stick butter
1/2 c. cocoa
1/2 c. evaporated milk
2 1/2 c. oatmeal
2 tbsp. peanut butter
In a saucepan, mix sugar, butter, cocoa and milk. Bring to a boil and boil for 3 minutes. Mix in oatmeal and peanut butter and stir well. Drop by spoonfuls onto wax paper and let completely cool.
Forgotten Cookies
2 egg whites
1/2 c. nuts
3/4 c. sugar
1 6 oz. pkg. chocolate chips
Beat egg whites until they form soft peaks. Add sugar and beat until stiff. Add nuts and chips. Drop by rounded spoonfuls onto greased cookie sheet. Put in oven that has been heated to 375 degrees. Turn oven off and leave cookies in for several hours or overnight. Makes 2- 2 1/2 dozen.
Marshmallow Krispie Balls
By Fran Morrell
1 stick butter
1 pkg. caramels
1 can sweetened condensed milk
1 1/2 bags marshmallows
Several cups rice krispies
Melt together butter, caramels and sweetened condensed milk. Dip large marshmallows in mixture and roll in rice krispies or salted nuts.
Lay on wax paper till cool.
Note: Using two toothpicks works well to dip the marshmallows then drop into the krispies.
Chocolate Clouds
3 egg whites, at room temperature
1/8 tsp. cream of tartar
3/4 c. sugar
1 tsp. vanilla extract
2 tbsp. Hershey's Cocoa
2 c. (12 oz pkg) Hershey's Semi-Sweet Chocolate Chips
Heat oven to 300 degrees Fahrenheit. Cover cookie sheet with parchment paper or foil.
Beat egg whites and cream of tartar in large bowl at high speed until soft peaks form. Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chips. Drop by heaping tablespoons onto prepared cookie sheet.
Bake 35-45 minutes or just until dry. Cool slightly; peel paper from cookies. Store, covered at room temperature.
Makes 2 1/2 dozen cookies.
Baker's One Bowl Macaroons
By Karen Haley
2 2/3 c. Baker's Angle Flake coconut
2/3 c. sweetened condensed milk
1 tsp. vanilla
Heat oven to 350 degrees Fahrenheit.
Mix coconut, milk and vanilla in large bowl. Drop by heaping teaspoonfuls about 1 inch apart onto well greased baking sheets. Press down ends of coconut with back of spoon.
Bake 10-12 minutes or until golden brown. Immediately remove from baking sheets. Cool completely on wire racks.
Makes 2 dozen cookies.
Tip: Use parchment paper to cool cookies on.
Oatmeal Fudge Cookies
4 tbsp. cocoa
1/2 c. milk
2 c. sugar
1 tsp. vanilla
1/2 c. peanut butter
2 1/2 c. oatmeal
1 stick margarine (melted)
Add cocoa, milk and sugar to melted butter. Bring to a full boil. Boil for 2 minutes. Take off of the stove, add peanut butter and vanilla, then oatmeal. Drop by spoon onto wax paper. Let cool. Enjoy!
Microwave Fudge
1 box (1 lb.) confectioners sugar
1/2 c. cocoa
1/4 tsp. salt
1/4 c. milk
2 tsp. vanilla flavoring
1 stick margarine (1/2 c. or 1/4 lb.)
In 1/2 quart casserole, stir sugar, cocoa, salt, milk and vanilla flavoring until partially blended. Mixture will be stiff. Put the stick of margarine on top in the center of the mixture. Microwave at high for 2 minutes or until milk feels warm on bottom of dish. Stir vigorously until smooth and the margarine has melted completely. If you choose, blend in one cup of nuts or one heaping tablespoon of peanut butter.
Pour into 8x4x3 inch dish lined with wax paper. Chill 1 hour in refrigerator for 20-30 minutes in freezer. (I usually chill in refrigerator overnight). Cut into squares.
Pumpkin Spiced and Iced Cookies
2 1/4 c. all-purpose flour
1 1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter or margarine, softened
1 c. granulated sugar
1 can (15 oz) Libby's 100% Pure Pumpkin
2 large eggs
1 tsp. vanilla extract
2 c. (12 oz pkg) semi-sweet chocolate chips
1 c. chopped walnuts (optional)
Vanilla glaze (recipe below)
Preheat oven to 375 degrees Fahrenheit. Grease baking sheets.
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15-20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread or drizzle with vanilla glaze.
Vanilla glaze: Combine 1 c. powdered sugar, 1-1 1/2 tbsp. milk and 1/2 tsp. vanilla extract in small bowl; mix well.
Black Forest Cookies
By Blanche Frasier (From Women's Day Magazine)
2 1/2 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1 tsp. salt
2 sticks (1 c.) butter
1 1/2 c. (9 oz) semisweet chocolate chips
1 c. packed light-brown sugar
2 large eggs
1 tsp. vanilla extract
1 jar (10 oz) maraschino cherries, drained (reserve 2 tbsp. juice), dried with paper towels, and chopped (1 1/2 c.)
Heat oven to 350 degrees Fahrenheit.
Whisk flour, cocoa, baking powder and salt in a medium bowl until well blended.
Melt butter and 1 c. chocolate chips in a medium saucepan over low heat, stirring often just until melted. Remove from heat; cool ten minutes. Whisk in sugar, eggs and vanilla until blended. Add flour mixture; stir until smooth. Stir in 1 1/4 c. cherries and remaining half cup chips.
Drop rounded measuring table spoons of dough 2 inches apart on ungreased baking sheets.
Bake 10-12 minutes until firm when gently pressed. Remove to rack to cool completely.
Frosting:
3/4 stick (6 tbsp.) butter, softened
1/3 c. marshmallow cream (such as Marshmallow Fluff)
2 c. confectioners sugar
2 tbsp. maraschino cherry juice
Beat ingredients in a medium bowl with mixer on medium-low speed until fluffy. Stir in remaining chopped cherries.
Spread 1 1/2 tsp. frosting on each cookie. Let frosting set about 2 hours.
Refrigerate in a rigid container with wax paper between layers up to 1 week.
