CHERRY CHIP COOKIES ~ Mom
3/4 c. shortening (part butter)
1 c. brown sugar
1 egg
1 tsp vanilla
2 1/4 c. flour
1 tsp baking powder
1/2 tsp salt
1/2 cup maraschino cherries (chopped)
1/2 cup shredded coconut
6 ounce pkg. choc. chips
Mix and add cherries, coconut and chips. Drop by tsps on
ungreased sheet.
350 for 10-12 minutes
FRUIT & NUT CAKE MIX COOKIE ~ Angie & Rita
1 white cake mix (Betty Crocker
3 c flour
1 tsp Bk Powder
3/4 c water
3/4 c oil
2 eggs
1 tsp vanilla
1 c raisins (soak in water to plump
1 c chopped maraschino cherries
1 c chopped nuts
bake 350 8-10 min. glaze while warm
CHERRY SLICE COOKIE
BASE:
3/4 cup butter
2 tablespoons sugar
1 1/2 cups flour
TOPPING:
2 eggs
1 1/2 cups brown sugar
2 tablespoons flour
1 teaspoon baking powder
1/2 cup coconut
1/2 cup chopped walnuts
1 cup candied cherries
Base:
Combine butter, sugar and flour. Pat into a 9 inch square cake pan. Bake at 300 degrees F. for 10 minutes.
Topping:
Beat eggs. Add brown sugar and beat together. Stir in flour and baking powder. Add coconut, walnuts, and cherries.
Pour over the base. Bake for 30 minutes. Cool and cut into squares.
RUM BALLS
Makes 3 dozen, Bake: at 350 degrees for 12 to 15 minutes
1 1/2 cups flour
1 cup finely ground nuts (any kind
1 1/2 sticks unsalted butter, room temperature
1/2 cup confectioners' sugar
2 tablespoons rum
1/2 teaspoon vanilla
Confectioners' sugar
Heat oven to 350 degrees. Combine flour, nuts, butter, sugar, rum and vanilla in bowl.
With floured hands, roll rounded teaspoons of dough into 3/4-inch balls. Place on ungreased baking sheets. Refrigerate 1 hour.
Bake in 350 degrees oven 12 to 15 minutes, until golden brown. Remove to rack to cool. Store at room temperature or freeze. Dust with sugar before serving.
CRANBERRY OAT BARS
1 1/4 c Flour
1/4 tsp Baking powder
1 1/4 c Quick cooking oats, uncooked
3/4 c Dark brown sugar; packed, divided
1/2 c Unsalted Butter
1 c Cranberries; washed, fresh
2 tsp Cornstarch
1/4 tsp Allspice
1/4 tsp Cinnamon
Using steel blade, place flour, baking powder, oats and 1/2 cup sugar in food processor bowl; pulse. Add margarine; pulse until mixture is the size of small peas. Remove 1 cup of crumb mixture and reserve for topping. Spray bottom of a 2 quart rectangular glass dish with non stick vegetable spray. Pat remaining crumb mixture into prepared dish. Rotating midway through cooking, microwave on high 4 to 5 minutes. Set aside.
Put cranberries, remaining 1/4 cup sugar, cornstarch, allspice and cinnamon into a 4 cup glass measure; stir. Cover with plastic wrap, venting spout area. Stirring midway through cooking, microwave on high 5 minutes. Process in food processor. Spread cranberry mixture over warm crust. Sprinkle reserved crumb mixture over top. Rotating dish midway through cooking microwave on high 3 to 4 minutes. Cool completely before cutting.
TANGERINE ANGEL FOOD CAKE W/TANGERINE GLAZE
Angel food cake mix
tangerine, to be used for juice and zest
TANGERINE GLAZE:
1/4 cup freshly squeezed tangerine juice
1 tablespoon egg whites
8 ounces confectioners' sugar
Mix cake according to pkg directions. You can use tangerine juice for part of liquid. Add tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown.
GLAZE: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth.
Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place.
CHERRY CAKE MIX COOKIES
1 package White Cake Mix or Cherry Chip
1/3 cup oil
1/2 teaspoon almond extract
2 eggs
1 cup candied cherries or marachino cherries
1/2-1 c chopped nuts
Heat oven to 375 F. In large bowl, combine cake mix, oil, extract and eggs; stir with spoon just until thoroughly moistened. Stir in cherries. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 375 F. for 6-8 minutes or until edges are light golden brown.
Note: For a new flavor try substituting 1 tsp. rum extract for the almond extract.
COCONUT CHIP COOKIES
1 package (18 1/4 oz.) white cake mix
2 eggs
1/3 cup vegetable oil
1 cup flaked coconut
1/2 cup semisweet chocolate chips
1/4 cup chopped macadamia nuts or almonds
In a mixing bowl, beat dry cake mix, eggs and oil (batter will be very stiff). Stir in coconut, chips and nuts. Roll into 1 inch balls. Place on lightly greased baking sheets. Bake at 350 for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes; remove to a wire rack to cool completely.
APPLE CRANBERRY BARS W/ORANGE BUTTER
1 1/2 cups sugar
1 cup butter -- softened
2 eggs
2 teaspoons orange peel -- grated
2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups peeled apples -- chopped
1 cup cranberries -- fresh or frozen, coarsely chopped
1 cup chopped nuts
ORANGE BUTTER CREAM:
1/3 cup butter -- softened
3 ounces cream cheese -- softened
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon orange peel -- grated
2 teaspoons milk -- to 4 teaspoons
Preheat oven to 350 degrees; grease a 15x10x1-inch jelly roll pan.
In a large mixer bowl, combine the sugar, butter, eggs, orange peel and vanilla extract. Beat on medium speed, scraping the bowl often, for 2 to 3 minutes until well mixed.
Reduce the speed to low; add the flour, baking soda and salt. Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed.
By hand, stir in the apples, cranberries and nuts.
Spread in the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Orange Butter Cream:
In a small mixer bowl, combine the butter, cream cheese and vanilla extract. Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Reduce the speed to low. Continue beating, gradually adding the powdered sugar, orange peel and enough milk for desired spreading consistency.
Thinly frost the cooled bars; cut into bars.
Makes: 48
ZUCCHINI FRUITCAKE ~ Shirley
1/4 cup Rum
3 large Eggs
1 cup Salad oil
2 cups Brown sugar
1 tablespoon Vanilla
3 cups Flour
2 teaspoons Soda
1/2 teaspoon Baking powder
1 tablespoon Cinnamon
2 teaspoons Allspice
1 teaspoon Nutmeg
1 teaspoon Cloves
1 teaspoon Salt
2 cups Zucchini -- shredded
2 cups Walnuts -- chopped
2 cups Raisins (light & dark)
1 cup Currants
2 cups Dried & candied fruit -- (dates, apricots, figs)
cherries)
8 tablespoons Rum
Combine dried fruit in pan with the 1/4 c. rum.
Cook over low heat covered til fruit tender and liquid absorbed. Combine eggs, oil, sugar and vanilla. Beat til well blended. In other bowl thoroughly mix all ingredients from flour through salt. Stir into creamed mixture. With spoon, stir in rest of ingredients except rum. Spoon batter into greased and floured pans.
Bake at 325~ for 1 hour and 10 minutes or until pick inserted in middle is clean.
Spoon rum over breads evenly after taking out of oven. Let cool in pans on rack. When completely cool wrap well and freeze or keep in refrigerator 2 weeks to age.
I use four small loaf pans, but the original recipe called for 2 bread pans. Adjust the time to the size of pans. This makes a very moist fruitcake.
COFFEE CAKE CANE
DOUGH MIX
3 cups flour, divided (2 cups & 1 cup)
1/4 cup sugar
1 pkg rapid rise yeast
1/2 tsp salt
1/2 cup milk
1/2 cup softened butter
1/4 cup water
1 egg
In a mixing bowl, combine 2 cups flour, sugar, yeast, & salt. In a saucepan, heat milk, butter, & water to 120-130*. Add to dry ingredients; beat just until moistened, add egg & remaining flour, beat until smooth. Shape into a ball. Do not knead. Cover & let rise for 10 minutes.
FILLING MIX
Combine:
1/2 cup brown sugar-packed
1 cup chopped golden raisins
1/2 cup chopped any kind nuts
3/4 cup dried sweetened cranberries
1 tsp cinnamon
2 Tbls softened butter
GLAZE
1 1/2 cups confectioner's sugar
3-4 tsp orange juice
1/8 tsp coconut extract
Turn dough onto lightly floured surface. Roll into a rectangle 15x12. Spread softened butter over dough. Spread filling mix over the butter. Roll from long end into sausage type shape. transfer to oblong baking sheet. Pinch edges to close. Shape into candy cane shape. With scissors cut 2/3 through dough about every 2 inches. Cover and let rise until double in a warm place. Bake at 375* for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool. For glaze; mix glaze ingredients until smooth and desired consistency. Drizzle over coffee cake.
CRANBERRY SAUCE BARS
1 cup flour
1 cup oatmeal
2/3 cup brown sugar
1/2 teaspoon baking powder
1/2 cup butter, melted
1 cup whole cranberry sauce, drained
Preheat oven to 350°.
In a large bowl, combine the first 5 ingredients: flour, oatmeal, brown sugar, baking powder, and melted butter, until crumbly (large crumbs).
Reserve 1 cup of the crumb mixture. Press the remainder into an ungreased 8 or 9 inch square pan.
Spoon and spread the cranberry sauce over the crumb mixture. Sprinkle with the reserved crumbs and gently pat.
Bake at 350° for 20-30 minutes or until golden brown. Cool and cut in bars. (Store in the refrigerator.)
Makes 16-24 bars.
Recipe may be doubled and mincemeat may substitute for the cranberry sauce.
