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Recipes

RcpCardCHRISTMAS SURPRISES
RcpCardCINDY'S CHOCOLATE CHIP COOKIE
RcpCardCINNAMON STARS
RcpCardCINNAMON-ALMOND BUTTER COOKIES
RcpCardCOCONUT SNAPS
RcpCardCORNFLAKE COOKIES
RcpCardCORNFLAKES CHEWS
RcpCardCRANBERRY COOKIES
RcpCardCRISP FLORENTINE COOKIES
RcpCardDARK CHOCOLATE BROWNIES
RcpCardDATE AND NUT BARS
RcpCardDATE AND NUT SQUARES
RcpCardDATE LOG COOKIES
RcpCardDATE-COCONUT PUFFS
RcpCardDATE-CREAM CHEESE ROLLUPS
RcpCardDELUXE CHOCOLATE CHIP COOKIES
RcpCardDIRT CAKE
RcpCardDOUBLE QUICK PUMPKIN BARS
RcpCardDUTCH ALMOND BARS
RcpCardELEGANT TEA CAKES
RcpCardFAVORITE MOLASSES COOKIES
RcpCardFINNISH LOGS
RcpCardFORGET 'EM COOKIES
RcpCardFRUIT CRESCENTS
RcpCardFRUIT PRESERVE BARS
RcpCardFRUITED SHORTBREAD COOKIES
RcpCardFRYING PAN COOKIES
RcpCardFUDGIES
RcpCardFUDGY CHOCOLATE BROWNIES
RcpCardGINGER COOKIES
RcpCardGINGERBREAD HOUSE, MY RECIPE
RcpCardGINGERBREAD TEDDY BEARS
RcpCardGLITTERING SNOWFLAKES
RcpCardGOLDEN CHOCOLATE TREASURE COOKIES
RcpCardGOODY CAKE
RcpCardGRAHAM CRACKER BARS
RcpCardGRAHAM CRACKER BROWNIES
RcpCardGRAHAM CRACKER DREAM SQUARES
RcpCardGREAT SHAPE COOKIES
RcpCardHARTSHORN GERMAN CHRISTMAS COOKIES
RcpCardHEATH CANDY BAR COOKIES
RcpCardHILARY CLINTON'S CHOCOLATE CHIP COOKIES
RcpCardHOLIDAY SPICE COOKIES
RcpCardHONEY NEWTONS
RcpCardHONEY OATMEAL CHEWIES - FROM CRISCO
RcpCardHONEY WALNUT DROPS
RcpCardHONEY-RAISIN COOKIES
RcpCardHUNGARIAN NUT CRESCENTS
RcpCardHYDROX COOKIE DESSERT
RcpCardICED MOLASSES COOKIES
RcpCardIMPOSSIBLE PEANUT BUTTER COOKIES
RcpCardITALIAN BISCOTTI
RcpCardJUMBO RAISIN COOKIES
RcpCardKIFFLES
RcpCardKILLER TRIPLE CHIP BROWNIES

Any Comments?  E-mail me.

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CHRISTMAS SURPRISES

24 servings

3/4 cup shortening
3/4 cup light brown sugar
1 egg
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
3/4 cup coconut
2 teaspoons cream of tartar
jam, Any flavor, or jelly


Cream shortening and sugar together. Add egg and mix well. Sift dry ingredients together and add. Add vanilla, and drop by teaspoons- full onto ungreased cookie sheet. With your finger or a spoon, make an indentation in the center of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min.

Nutrition Facts
Amount Per Serving: Calories 124 - Calories from Fat 74
Percent Total Calories From: Fat 60%, Protein 4%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 9mg, Sodium 106mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 13 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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CINDY'S CHOCOLATE CHIP COOKIE

12 servings

1 stick butter
6 tablespoons brown sugar
6 tablespoons white sugar
1/2 teaspoon vanilla
1 each egg
3/4 cup flour
1 cup chocolate chip
1 cup oats
1/2 teaspoon salt


Bake at 350 for 10-12 minutes. Can substitute 3 bags of instant oatmeal instead of oats and salt.

Nutrition Facts
Amount Per Serving: Calories 188 - Calories from Fat 62
Percent Total Calories From: Fat 33%, Protein 6%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 20mg, Sodium 114mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 72 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CINNAMON STARS

1 servings

1 1/4 cups flour
1 cup sugar
1 cup Ground walnuts
2 egg yolks
lemon rind, Grated, (rind of 1/2 lemon)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
10 tablespoons sweet butter
ICING
1 1/2 cups confectioners' sugar
1 egg white
2 tablespoons lemon juice
2 drops yellow food coloring


A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.

On a pastry board, mix flour, sugar and walnuts. Form a mound, make a well and add the egg yolks, lemon rind and spices. Cut the butter in small pieces and add to the flour mixture. Knead thoroughly to make a smooth dough.

Let dough rest for 30 minutes in the refrigerator.

Preheat oven to 350. Roll dough out with a rolling pin to 1/8- inch thick and cut into star shapes with a cookie cutter. Bake at 350 until cookies are lightly browned, about 10 minutes. Let cool and decorate with the icing.

To make icing, mix sugar, egg white, lemon juice and yellow food coloring (if using) in a bowl until very smooth. (Icing has to be thick enough so it will not run off stars.) Spread evenly with a pointed knife on the stars. Let icing dry overnight. Store in a cookie tin.

Note: If you like a less sweet cookie, omit the icing. Yield: 6 dozen.

Nutrition Facts
Amount Per Serving: Calories 4093 - Calories from Fat 1811
Percent Total Calories From: Fat 44%, Protein 4%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 201g, Saturated Fat 82g, Cholesterol 721mg, Sodium 1265mg, Total Carbohydrate 527g, Dietary Fiber 7g, Sugars 0g, Protein 44g, Vitamin A 5136 units, Vitamin C 21 units, Calcium 0 units, Iron 8 units


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CINNAMON-ALMOND BUTTER COOKIES

1 servings

1 3/4 cups all-purpose flour
3/4 cup softened butter or margarine
1 teaspoon almond extract
1/8 teaspoon salt
1/2 cup divided sugar
1 slightly beaten egg white
1/8 teaspoon ground cinnamon
1/3 cup almonds, *


* toasted diced & buttered This is an elegant cookie with a sweet almond flavor.

In a large bowl, measure flour, butter or margarine, almond extract, salt and 1/4 cup sugar. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. (Mixture will be crumbly.)

With hands, shape into ball. If dough is too soft to roll out, cover and refrigerate until firm.

Preheat oven to 325.

On lightly floured surface, with floured rolling pin, roll dough into 12 x 8-inch rectangle. Using pastry wheel or knife, cut into strips 3 x 1-inch. Place strips on greased cookie sheets and brush with slightly beaten egg whites.

In a small bowl, mix remaining 1/4 cup sugar with cinnamon and almonds; sprinkle on cookies. Bake 15 minutes at 325 or until golden. With pancake turner, remove cookies to wire racks and allow to cool. Yield: 3 dozen.

Nutrition Facts
Amount Per Serving: Calories 2745 - Calories from Fat 1486
Percent Total Calories From: Fat 54%, Protein 5%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 165g, Saturated Fat 89g, Cholesterol 373mg, Sodium 1764mg, Total Carbohydrate 278g, Dietary Fiber 2g, Sugars 0g, Protein 37g, Vitamin A 5212 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units


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COCONUT SNAPS

1 servings

1/3 cup shortening
3/4 cup sugar
1/4 cup water
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup walnuts
1/2 cup Finely shredded coconut


Beat shortening till soft. Add sugar & cream till fluffy. Add water & mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed paper & chill for several hours in the fridge. Slice into rounds an 1/8 inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F. Remove to a wire rack to cool. Makes 48.

Nutrition Facts
Amount Per Serving: Calories 1713 - Calories from Fat 1025
Percent Total Calories From: Fat 60%, Protein 2%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 114g, Saturated Fat 26g, Cholesterol 0mg, Sodium 1526mg, Total Carbohydrate 165g, Dietary Fiber 4g, Sugars 0g, Protein 7g, Vitamin A 50 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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CORNFLAKE COOKIES

1 servings

6 ounces semisweet chocolate chips
2 tablespoons peanut butter
3 cups corn flakes


Place chocolate chips and peanut butter in top of double boiler on low heat and cream together. Stir in cornflakes until they are covered with other mixture. Drop by teaspoonfuls on cookie sheet and chill. Keep cool until served. Yield:1 dozen.

Nutrition Facts
Amount Per Serving: Calories 1567 - Calories from Fat 695
Percent Total Calories From: Fat 44%, Protein 6%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 77g, Saturated Fat 37g, Cholesterol 0mg, Sodium 1083mg, Total Carbohydrate 194g, Dietary Fiber 3g, Sugars 0g, Protein 24g, Vitamin A 4664 units, Vitamin C 56 units, Calcium 0 units, Iron 12 units


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CORNFLAKES CHEWS

30 servings

1 1/2 cups sugar
1/4 teaspoon salt
3/4 cup corn syrup
1/4 cup butter
3/4 cup water
2 teaspoons vanilla
1/2 cup chunky salted peanut butter
9 cups corn flakes


Combine sugar, salt, corn syrup, butter and water; bring to a boil. Reduce to medium heat; cook to soft ball stage. Do not over cook. Remove from heat; stir in vanilla and peanut butter. Pour over cornflakes in large buttered bowl or pan; toss with fork to completely cover cornflakes. Either drop in clusters on buttered cookie sheet or pour on sheet and cut into squares. Yield: 30 pieces.

Nutrition Facts
Amount Per Serving: Calories 146 - Calories from Fat 33
Percent Total Calories From: Fat 23%, Protein 5%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 4mg, Sodium 169mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 521 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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CRANBERRY COOKIES

96 servings

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
1 cup granulated sugar
1 cup firmly packed brown sugar
1 egg
1/4 cup milk
2 tablespoons lemon juice
3 cups stemmed and chopped fresh or frozen cranberries
1 cup chopped walnuts


Preheat oven to 375F. Measure flour, baking powder, soda, and salt into a bowl; stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts. Drop dough by teapoonfuls, about 1 inch apart, onto greased cookie sheets. Bake 15 minutes, or until firm and golden. Cool on racks. 8 dozens.

Nutrition Facts
Amount Per Serving: Calories 51 - Calories from Fat 17
Percent Total Calories From: Fat 33%, Protein 5%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 2mg, Sodium 31mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 46 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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CRISP FLORENTINE COOKIES

24 servings

1/2 cup heavy cream
1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups nuts, Blanched, chopped (Almonds, Pecans or Hazelnuts)
1/4 pound (store-bought or homemade), chopped candied orange peel
1/4 cup flour


PREHEAT OVEN TO 325F. Heat cream, sugar and salt together. Place nuts, candied peel and flour in a food processor with the steel blade, and chop coarsely, turning the machine on and off. Stir this into hot ingredients and cook until the mixture thickens, about 2 minutes. Drop by teaspoons, 2 inches apart, on a well-greased cookie sheet. Bake for 12 minutes, until brown around the edges. Cool slightly on sheet. Remove and let cool until crisp.

Nutrition Facts
Amount Per Serving: Calories 84 - Calories from Fat 50
Percent Total Calories From: Fat 59%, Protein 7%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 7mg, Sodium 27mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 74 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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DARK CHOCOLATE BROWNIES

16 servings

2/3 cup unsalted butter
2 ounces unsweetened chocolate, cut into small pieces
2 ounces semisweet chocolate, cut into small pieces
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
3 extra large egg
1 1/2 cups Sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla
1 1/2 cups walnuts, Coarsely chopped, or pecans


PREHEAT THE OVEN TO 375F. Melt the butter with the four squares of chocolate in a large saucepan over low heat, stirring often. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan, pushing it well into the corners and smoothing the top. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. Cut them into large squares.

Nutrition Facts
Amount Per Serving: Calories 318 - Calories from Fat 161
Percent Total Calories From: Fat 51%, Protein 4%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 7g, Cholesterol 21mg, Sodium 78mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 306 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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DATE AND NUT BARS

1 servings

2 eggs
1 cup confectioners' sugar
1 tablespoon melted shortening
1/4 cup flour
1/2 teaspoon baking powder
1 cup Chopped dates
3/4 cup chopped walnuts, or pecans
1 teaspoon vanilla
confectioners' sugar


The dates give a special flavor to this easy to make dessert. Preheat oven to 325. In a bowl, beat eggs until light. Add sugar and shortening; blend well.

Sift flour and baking powder together and blend well. Stir in dates, nuts and vanilla. Blend well.

Pour into greased 8 x 8-inch pan. Bake for 25 minutes. Cool on wire rack. Cut in small squares or oblongs. Roll in confectioners sugar.

Store in covered container. Yield: 18-24.

Nutrition Facts
Amount Per Serving: Calories 2056 - Calories from Fat 729
Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 81g, Saturated Fat 10g, Cholesterol 425mg, Sodium 317mg, Total Carbohydrate 300g, Dietary Fiber 8g, Sugars 0g, Protein 32g, Vitamin A 836 units, Vitamin C 3 units, Calcium 0 units, Iron 6 units


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DATE AND NUT SQUARES

16 servings

2 each eggs
1/2 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups Finely cut up dates
1 cup chopped walnuts
1 powdered sugar


Preheat oven to 325 degrees. Grease an 8 inch square pan. Beat eggs until foamy. Beat in sugar and vanilla. Combine flour, baking powder, and salt. Stir into egg mixture. Mix in dates and nuts.

Bake 25-30 minutes, until top has a dull crust. Cut into 2 inch squares. Cool in pan.

If desired, dip in powdered sugar.

Nutrition Facts
Amount Per Serving: Calories 168 - Calories from Fat 49
Percent Total Calories From: Fat 29%, Protein 6%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 27mg, Sodium 93mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 60 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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DATE LOG COOKIES

2 servings

4 tablespoons butter
1 cup sugar
1 cup chopped dates
2 beaten eggs
1 cup nuts
2 cups Rice Krispies cereal
1 coconut


Mix butter, sugar, dates and eggs; boil 4 or 5 minutes. Let cool; add nuts and Rice Krispies. Shape in logs and roll in coconut. Yield: 2 dozen.

Nutrition Facts
Amount Per Serving: Calories 2361 - Calories from Fat 1259
Percent Total Calories From: Fat 53%, Protein 5%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 140g, Saturated Fat 88g, Cholesterol 275mg, Sodium 739mg, Total Carbohydrate 245g, Dietary Fiber 12g, Sugars 0g, Protein 30g, Vitamin A 2652 units, Vitamin C 25 units, Calcium 0 units, Iron 12 units


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DATE-COCONUT PUFFS

2 servings

1 cup chopped dates
1/4 cup butter
1 egg
1 cup sugar
1 cup Rice Krispies cereal
1/2 cup chopped nuts
1 coconut


Combine dates, butter, egg and sugar; bring to a boil. Remove from heat; stir to cool. Add Rice Krispies and nuts. Butter hands; roll mixture into balls, then in coconut. Yield: 2 dozen.

Nutrition Facts
Amount Per Serving: Calories 2046 - Calories from Fat 1077
Percent Total Calories From: Fat 53%, Protein 4%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 120g, Saturated Fat 85g, Cholesterol 168mg, Sodium 511mg, Total Carbohydrate 222g, Dietary Fiber 12g, Sugars 0g, Protein 20g, Vitamin A 1782 units, Vitamin C 16 units, Calcium 0 units, Iron 9 units


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DATE-CREAM CHEESE ROLLUPS

96 servings

1 cup softened butter or margarine
8 ounces softened cream cheese
2 cups all-purpose flour
1/4 teaspoon salt
2 packages pitted dates
sifted confectioners' sugar


Cream butter and cream cheese; add flour and salt, stirring until blended. Divide dough into fourths; chill at least 2 hours. Work with 1 portion of dough at a time, keeping remaining dough chilled until ready to use. Roll 1 portion of dough to 1/8-inch thickness on a surface lightly dusted with confectioners' sugar. Cut dough into 3x1-inch strips. Place a date in center of each, and roll up strips jellyroll fashion, starting at short end. Place rollups on ungreased cookie sheets, seam side down; bake at 375~ for 15 minutes or until lightly browned. Repeat with remaining dough. Let roll-ups cool; sprinkle lightly with powdered sugar, if desired.

Nutrition Facts
Amount Per Serving: Calories 35 - Calories from Fat 25
Percent Total Calories From: Fat 71%, Protein 5%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 33mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 106 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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DELUXE CHOCOLATE CHIP COOKIES

22 servings

1 cup brown sugar
3/4 cup sugar
1 cup softened butter or margarine
1 teaspoon vanilla
2 eggs
2 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped walnuts
12 ounces semisweet chocolate, or milk chocolate, coarsely chopped


Heat oven 375. Beat sugars and margaine in large bowl on medium about 3 minutes until fluffy. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in nuts and chocolate. Drop dough by level 1/4 cupfuls about 2" apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 11 to 14 minutes or until edges are light brown. (Centers will be soft.) Cool 3 to 4 minutes; remove from cookie sheet.

Nutrition Facts
Amount Per Serving: Calories 306 - Calories from Fat 161
Percent Total Calories From: Fat 53%, Protein 5%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 9g, Cholesterol 42mg, Sodium 201mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 355 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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DIRT CAKE

10 servings

1 pound Oreo cookies
1/4 cup butter or margarine
1 package cream cheese, 8 oz
1 cup powdered sugar
3 1/2 cups milk
2 packages instant vanilla pudding mix, (3 1/2 oz)
12 ounces Frozen whipped topping

You will need an 8-inch plastic flower pot (very clean). Plastic flowers With a food processor or blender, crush the cookies and set aside (you can also put them in a plastic bag and smash them with a rolling pin). then cream together the butter or margarine, cream cheese and powdered sugar. Combine the milk, pudding and whipped topping and stir into the creamed mixture. Layer crushed cookies and then pudding mixture in the flowerpot, ending with a thick layer of cookie crumbs on the top. Refrigerate until serving time, then place the bouquet in the top and bring to the table. Remove bouquet to serve and scoop out the dessert.

Serves 10 to 12.

Fresh flowers inserted in a florist water vial can be used in place of plastic flowers.

This is a fun dessert to have on the table throughout a meal without telling anyone. There is always a fun reaction at the surprise "unveiling".

From Doug Smith

Nutrition Facts
Amount Per Serving: Calories 253 - Calories from Fat 145
Percent Total Calories From: Fat 57%, Protein 5%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 12g, Cholesterol 24mg, Sodium 98mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 577 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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DOUBLE QUICK PUMPKIN BARS

1 servings

BARS
1 cup vegetable oil
4 eggs
2 cups sugar
2 cups canned pumpkin
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups flour
FROSTING
3 ounces softened cream cheese
6 tablespoons softened margarine
1 teaspoon milk
1 teaspoon vanilla
2 cups confectioners' sugar


These moist pumpkin bars will keep up to a week, covered, in the refrigerator-if they're not eaten up first!

Preheat oven to 350.

In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie ingredients and mix well.

Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at 350 for 20 to 25 minutes. Cool completely and frost with cream cheese frosting.

To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into equal size bars.

Store any leftover bars, covered, in the refrigerator.

Variation: Add 1/2 cup chopped walnuts or raisins to the recipe.

Yield: 36 pieces.

Nutrition Facts
Amount Per Serving: Calories 6852 - Calories from Fat 3069
Percent Total Calories From: Fat 45%, Protein 4%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 341g, Saturated Fat 63g, Cholesterol 944mg, Sodium 4032mg, Total Carbohydrate 882g, Dietary Fiber 10g, Sugars 0g, Protein 64g, Vitamin A 113403 units, Vitamin C 23 units, Calcium 0 units, Iron 17 units


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DUTCH ALMOND BARS

50 servings

1/2 cup butter
1/2 cup sugar
1 egg
1 egg yolk
1 cup sifted cake flour
1 cup sugar
1 cup soft almond paste, or filling
2 egg yolks
1/2 lemon juice, (juice of 1/2 lemon)
3 stiffly beaten egg whites
1 teaspoon vanilla
1/2 cup coconut flakes
1 egg

You will need a 13 x 9" x 2" pan. Bake at 400f for 10 minutes. Mix sugar, plus one egg yolk and cake flour. Beat until well blended. Spread in a almond paste or filling, 2 egg yolks and lemon juice in electric mixer until blended. Fold in egg whites and vanilla. Spread over baked crust and sprinkle flaked coconut over top. Bake at 325 degrees for 30 minutes. Cool and cut into bars. Makes 50

Nutrition Facts
Amount Per Serving: Calories 80 - Calories from Fat 34
Percent Total Calories From: Fat 43%, Protein 7%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 26mg, Sodium 27mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 101 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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ELEGANT TEA CAKES

1 servings

1/2 cup butter
1 cup granulated sugar
1 egg
1 tablespoon cream
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder


Serve these not-too-sweet cookies in the traditional English fashion with your favorite cup of tea. They are delicious with a dab of jam or marmalade and hold up well when dunking.

In a bowl, cream butter with sugar until very light. Add well beaten egg, cream and vanilla. In a separate bowl, sift flour with baking powder; add creamed mixture and blend well. Roll dough into a log and wrap in aluminum foil. Chill overnight, or in freezer for 2 hours if rushed for time.

Preheat oven to 350. Remove dough from refrigerator, slice very thin and place on greased cookie sheet. Bake 5-8 minutes at 350.

Variations: For various holidays decorate with colored sugar, beads or icing. Or substitute almond or lemon extract for the vanilla to vary the flavor. Yield: 10 dozen.

Nutrition Facts
Amount Per Serving: Calories 2635 - Calories from Fat 930
Percent Total Calories From: Fat 35%, Protein 5%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 103g, Saturated Fat 62g, Cholesterol 474mg, Sodium 1189mg, Total Carbohydrate 393g, Dietary Fiber 1g, Sugars 0g, Protein 33g, Vitamin A 3932 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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FAVORITE MOLASSES COOKIES

60 servings

1 cup sugar
1 cup shortening
1 cup dark molasses, plus 3 tbsp. of same
3/4 cup warm water
1 egg
3 teaspoons baking soda, (add to water)
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves


Cream sugar and shortening, add molasses, then water, egg and remaining ingredients. Add enough flour to make a nice thick dough. Chill several hours or overnite. Roll out and cut into 3" rounds. Bake at 400 for 8 min. or till done. Sprinkle with sugar.

Nutrition Facts
Amount Per Serving: Calories 61 - Calories from Fat 35
Percent Total Calories From: Fat 57%, Protein 1%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 4mg, Sodium 86mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 6 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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FINNISH LOGS

6 servings

3/4 cup butter or margarine
1/4 teaspoon salt
1/3 cup sugar
1 slightly beaten egg
1 teaspoon almond extract
1/4 cup finely chopped almonds
2 cups flour
1/3 cup sugar, plus 1/4 tsp. of same


Beat butter with the 1/3 cup sugar and almond extract until light and fluffy. Add flour and salt and mix well with hands. On a lightly floured surface, shape the dough into a roll 6 inches long. Cut the roll lengthwise into 6 equal parts. Shape each of the 6 parts into a role 12 inches long and 3/4 inch in diameter. Cut each of these rolls into 6 (2 inch long) pieces. Place them on a greased cookie sheet, 1 inch apart. Mix the 1/4 t of sugar with the chopped almonds. Brush logs lightly with the egg and sprinkle with mixture of almonds and sugar. Bake 15 to 20 minutes or until lightly brown. Cool.

Nutrition Facts
Amount Per Serving: Calories 495 - Calories from Fat 246
Percent Total Calories From: Fat 50%, Protein 5%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 15g, Cholesterol 98mg, Sodium 344mg, Total Carbohydrate 55g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 921 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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FORGET 'EM COOKIES

36 servings

2 egg whites
dash salt
3/4 cup sugar
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips
1 cup chopped pecans


Preheat oven to 350~. Beat egg whites, at room temperature, until foamy; add salt. Gradually add sugar, 1 tablespoon at a time, beating mxiture until soft peaks form. Fold vanilla, chocolate morsels, and pecans into beaten egg whites. Drop by teaspoonfuls onto cookie sheets lined with aluminum foil. Place in oven, and immediately turn off heat. Do not open oven door for at least 8 hours. Carefully remove cookies from aluminum foil.

Nutrition Facts
Amount Per Serving: Calories 66 - Calories from Fat 34
Percent Total Calories From: Fat 51%, Protein 4%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 11mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 5 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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FRUIT CRESCENTS

1 servings

8 ounces softened cream cheese
1 cup butter
2 cups flour
apricot preserves, or * confectioners' sugar


* raspberry or other fruit preserves These are easy to make and you can use any variety of fruit preserves.

In a large bowl, cut cream cheese and butter into flour. Mix into a smooth ball. Chill dough for about 30 minutes.

Preheat oven to 350. Roll dough out onto wax paper, about 1/8- 1/4 inch thick. Cut into 3-inch squares. Put 1 teaspoon preserves slightly off the center of each square. Fold dough over to enclose preserves and form a triangle, but don't come quite to the edge with the top flap. Roll dough toward the point and smooth and seal edges. Bend in ends of rolled dough to give a crescent effect.

Bake at 350 for 25-30 minutes, or until light brown. Remove and cool on wire racks. Roll in confectioners sugar. Yield: about 2 dozen.

Nutrition Facts
Amount Per Serving: Calories 3364 - Calories from Fat 2394
Percent Total Calories From: Fat 71%, Protein 5%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 266g, Saturated Fat 165g, Cholesterol 747mg, Sodium 2554mg, Total Carbohydrate 198g, Dietary Fiber 1g, Sugars 0g, Protein 45g, Vitamin A 10190 units, Vitamin C 0 units, Calcium 0 units, Iron 6 units


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FRUIT PRESERVE BARS

20 servings

1 cup butter
1 1/2 cups flour
1/2 teaspoon almond extract
1 cup fruit preserves
1 cup firmly packed brown sugar
1/2 teaspoon baking soda
1 1/2 cups oats, uncooked
1/4 cup Sliced toasted almonds

Beat butter and sugar until well blended. Combine flour and baking soda; mix well. Blend in extract. Stir in oats. Spread mixture in bottom of greased 13x9 inch pan. Spread with preserves to within 1/2 inch of outer edge of pan. Sprinkle with almonds. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into bars. Makes 20 bars Preheat oven to 350 degrees Grease 13x9 inch pan Note 1: Experiment with different flavor combinations of extract, nuts and preserves. Note 2: Oats can be old-fashioned or quick, but not instant.

Nutrition Facts
Amount Per Serving: Calories 237 - Calories from Fat 96
Percent Total Calories From: Fat 41%, Protein 4%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 6g, Cholesterol 25mg, Sodium 120mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 355 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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FRUITED SHORTBREAD COOKIES

36 servings

2 1/2 cups flour
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1 mincemeat, 9 oz box
1 teaspoon vanilla
1 teaspoon baking soda
1 cup softened butter
1 egg


1. Preheat oven to 375F. 2. Combine flour, soda, and cream of tartar. 3. In a large bowl, beat butter and sugar until fluffy. Add egg. Stir in vanilla and crumbled mincemeat. 4. Add dry ingredients. Mix well-batter will be stiff. 5. Roll into 1 1/4" balls. Place on ungreased cookie sheet, flatten slightly. 6. Bake 10-12 minutes or until lightly brown. Cover with a glaze of confectioners sugar, milk and vanilla while still warm.

Nutrition Facts
Amount Per Serving: Calories 99 - Calories from Fat 48
Percent Total Calories From: Fat 48%, Protein 5%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 20mg, Sodium 83mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 202 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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FRYING PAN COOKIES

36 servings

2 unbeaten eggs
1 cup sugar, *
1 1/2 cups chopped dates
salt


Servings: 36 Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies.

Roll in balls and dip in coconut.

*Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice Krispies supply sufficient sweetener in my opinion.

Nutrition Facts
Amount Per Serving: Calories 49 - Calories from Fat 3
Percent Total Calories From: Fat 6%, Protein 4%, Carbohydrate 90%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 12mg, Sodium 36mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 21 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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FUDGIES

3 servings

1 cup milk
1/2 pound butter
4 cups sugar
1 teaspoon vanilla
7 1/2 tablespoons cocoa
6 cups rolled oats
1 cup peanut butter


Mix together milk, butter, sugar, vanilla and cocoa. Bring to a boil and boil 1 minute. Remove from heat and add oats and peanut butter. Stir until well mixed. Drop from teaspoon on waxed paper. Cool until firm. May use crunchy peanut butter. Yield: 3 dozen.

Nutrition Facts
Amount Per Serving: Calories 2894 - Calories from Fat 1071
Percent Total Calories From: Fat 37%, Protein 7%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 119g, Saturated Fat 51g, Cholesterol 177mg, Sodium 786mg, Total Carbohydrate 403g, Dietary Fiber 20g, Sugars 0g, Protein 53g, Vitamin A 2586 units, Vitamin C 1 units, Calcium 0 units, Iron 10 units


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FUDGY CHOCOLATE BROWNIES

16 servings

1/2 cup butter
4 ounces chopped unsweetened chocolate
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla
3/4 cup flour, Plus 2 Tbsp. of same
1 cup chopped walnuts


325 oven. Grease 9" square pan. Stir butter and chocolate over med. heat until melted. Whisk eggs and sugar together. Add warm chocolate and vanilla; whisk to blend. Whisk in flour. Add nuts. Pour into pan. Bake center comes out with moist crumbs attached when tested, about 25 minutes. Cool in pan on rack. Cut into squares.

Nutrition Facts
Amount Per Serving: Calories 258 - Calories from Fat 136
Percent Total Calories From: Fat 53%, Protein 6%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 6g, Cholesterol 55mg, Sodium 72mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 290 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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GINGER COOKIES

1 servings

3 1/2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1 teaspoon cloves
1/4 teaspoon cardamom
1/2 cup sweet butter
3/4 cup sugar
1 egg
3/4 cup molasses
1/2 teaspoon salt
2 teaspoons Grated orange rind


This gingery cookie is crisp and has a hint of orange flavor. It is ideal for gingerbread people or holiday cookie shapes.

In a large bowl, sift together flour, baking soda and spices. In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind. Mix well. Stir into dry ingredients. Form dough into a ball shape. Wrap in plastic wrap and chill overnight.

Preheat oven to 375. Roll out to 1/4-inch thick on floured surface. Cut into desired shapes. Place shapes unto ungreased cookie sheets and bake at 375 for 8-10 minutes until lightly browned around edges. Transfer to wire racks to cool.

Note: Dough will keep up to one week, refrigerated. Cookies can be stored up to 3 weeks in cookie tins.

Variation: Decorate cookies with raisins, colored sugar, silver dots, etc. before cooking. Or ice them after they have cooled. Yield: 3 1/2 dozen.

Nutrition Facts
Amount Per Serving: Calories 3645 - Calories from Fat 920
Percent Total Calories From: Fat 25%, Protein 6%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 102g, Saturated Fat 60g, Cholesterol 461mg, Sodium 3240mg, Total Carbohydrate 628g, Dietary Fiber 3g, Sugars 0g, Protein 53g, Vitamin A 3838 units, Vitamin C 9 units, Calcium 0 units, Iron 48 units


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GINGERBREAD HOUSE, MY RECIPE

10 servings

1 cup Melted solid (Crisco) shortening
1 cup granulated sugar
1 cup Karo light or dark corn syrup
2 large eggs
5 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg


Makes 2-3 Medium-sized houses. Pour melted Crisco into mixing bowl. Cool slightly; add sugar and Karo, blending well. Add eggs, mixing all until smooth and creamy. Put salt, baking soda and spices into mixture and begin to add flour, just a little at a time. DON'T HURRY THIS STEP! Continue adding as much flour as the dough will absorb. Bake house pieces at 375 degrees for 5-8 minutes. Hints: Make permenant pattern pieces of mylar or other plastic sheet. To roll out: Use heavy duty foil (splash a few drops of water under it so it will stay stationary), roll the dough out, cut into desired shapes that are 1" apart. Remove the excess dough. Place the foil holding the pieces to bake on a cardboard, place in oven and REMOVE THE CARDBOARD BEFORE SHUTTING OVEN DOOR. If pieces bake together, cut apart immedietely after removing from oven. Windows: Must be cut before baking. Can add crushed hard candy for "glass" To Assemble" Use royal Icing: 1 1/2 c warm water, 12 Tbsps Meringue powder, 4 pounds powdered sugar. Beat the water and mer.powder til frothy. Add as much p. sugar as necassary. Do not make icing stiff or house will not hold together as long. Using #5 tip, squeeze out icing on both sides of back of house. Stand it up and add sides. Prop with cans of soup, ect., if it doesn't stay firmly together. Place icing on ends of standing sides and add house front. Let dry for 10-15 minutes, then add roof and chimney. Decorate with desired candies using royal icing to place decorations on. Let dry and store covered away from dust.

Nutrition Facts
Amount Per Serving: Calories 659 - Calories from Fat 221
Percent Total Calories From: Fat 34%, Protein 5%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 4g, Cholesterol 43mg, Sodium 352mg, Total Carbohydrate 101g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 67 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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GINGERBREAD TEDDY BEARS

24 servings

1 cup butter or margarine
2/3 cup brown sugar
2/3 cup corn syrup, and/or molasses
4 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
3/4 teaspoon baking soda
1 lightly beaten egg
1 1/2 teaspoons vanilla extract


In a saucepan combine butter, brown sugar and corn syrup. Cook and stir over medium heat until sugar dissolves. Pour into large mixing bowl; cool 5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda. Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat til well mixed. Divide dough in half, cover and chill 2 hours or overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls for arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350 degrees for 8 to 10 minutes, cool and decorate. I usually make these smaller than described here; about 1/2 the size. Also, the ears start to look like MOUSE ears if they're not a little smaller than the arms and legs. Roll the nose ball to make it more oval in shape and place it on the LOWER half of the bear's face. These can be decorated with any icing-- I use tinted Royal icing made from meringue powder to add eyes, nose and bow tie to each bear. For Easter, make these into bunnies. Use only light corn syrup, no molasses. Substitute white sugar for the brown sugar. Omit spices and add a bit of almond extract if desired. Make them the same way, but make two long ears on the top and two cheek-balls instead of the nose-ball. Decorate with pastel icings.

Nutrition Facts
Amount Per Serving: Calories 188 - Calories from Fat 73
Percent Total Calories From: Fat 39%, Protein 5%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 30mg, Sodium 114mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 304 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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GLITTERING SNOWFLAKES

60 servings

2/3 cup butter or margarine
1 package softened (3 oz) cream cheese
1 3/4 cups all-purpose flour
3/4 cup sugar
1 egg yolk
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon Finely shredded lemon peel


"For a smooth glaze, dip the surface of the cookie into the icing. Then turn the cookie right side up and clean away the excess icing on the edges with a small spatula."

Powdered sugar icing Edible glitter or colored sugar

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add softened cream cheese. Beat till combined. Add about half of the flour, the sugar, egg yolk, baking powder, vanilla, and lemon peel. Beat till thoroughly combined. Beat or stir in remaining flour. Divide dough in half. Cover and chill 2 hours or till easy to handle.

Roll each half of dough into 1/8" thickness. Using a 2 to 3 inch snowflake cookie cutter, cut out dough. Place cookies 1/2 inch apart on an ungreased cookie sheet. Bake in a 375 oven about 5 minutes or till edges are firm. Cool on wire rack. Frost with powdered-sugar icing and sprinkle with edible glitter or colored sugar. Makes about 60

Powdered sugar icing: Stir together 1-1/2 cups sifted powdered sugar, 1/4 tsp. vanilla, and 1 to 2 Tbsp. milk till of spreading consistency.

Note: The 2 and 3 inch snowflake cutters and edible glitter are available by mail from Maid of Scandinavia, 3244 Raleigh Ave., Minneapolis, MN 55416; 1-800-328-6722

Nutrition Facts
Amount Per Serving: Calories 43 - Calories from Fat 20
Percent Total Calories From: Fat 46%, Protein 4%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 9mg, Sodium 24mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 83 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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GOLDEN CHOCOLATE TREASURE COOKIES

18 servings

1 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup brown sugar
3/4 cup softened butter
1 egg
1/2 teaspoon vanilla
10 ounces semisweet Treasures baking pieces, (1-1/2 c.)
1 cup pecans, Chopped, or walnuts


Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and vanilla. Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 8 to 10 minutes. Let stand 2 minutes before removing from sheets.

Makes about 18 cookies, 2-1/2 inches.

Nutrition Facts
Amount Per Serving: Calories 173 - Calories from Fat 110
Percent Total Calories From: Fat 63%, Protein 5%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 33mg, Sodium 215mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 315 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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GOODY CAKE

24 servings

1 package yellow cake mix
1 cup nuts
1 stick butter or margarine
1 package powdered sugar, (1 Lb Box)
1 package cream cheese


Mix together cake mix, nuts and butter. Press into 13x9 pan to form bottom layer. Mix together powdered sugar and cream cheese. Blend thoroughly. Spread over the top of bottom layer. Bake at 350F for 40-45 minutes, until golden brown. Cool and cut into small squares. Nuts can be omitted if you prefer.

Nutrition Facts
Amount Per Serving: Calories 42 - Calories from Fat 31
Percent Total Calories From: Fat 74%, Protein 10%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 1mg, Sodium 6mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 19 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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GRAHAM CRACKER BARS

2 servings

COOKIE
1 graham crackers
1/4 pound butter
1/2 cup milk
1 cup sugar
1 egg
1 cup coconut
1 cup nuts
FROSTING
1 cup butter
2 cups powdered sugar
1 teaspoon vanilla


COOKIE: Line 11 x 15-inch pan with graham crackers. Cook butter, milk, sugar and egg until thick. Add coconut and nuts. Add another layer of crackers. FROSTING: Mix ingredients to spreading consistency. Spread over top of crackers. Yield: 2 dozen.

Nutrition Facts
Amount Per Serving: Calories 2816 - Calories from Fat 1729
Percent Total Calories From: Fat 61%, Protein 3%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 192g, Saturated Fat 105g, Cholesterol 488mg, Sodium 1536mg, Total Carbohydrate 252g, Dietary Fiber 2g, Sugars 0g, Protein 20g, Vitamin A 5457 units, Vitamin C 2 units, Calcium 0 units, Iron 5 units


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GRAHAM CRACKER BROWNIES

1 servings

2 cups graham cracker crumbs, (25 crackers)
1 sweetened condensed milk, (15 oz)
6 ounces semisweet chocolate bits
1 cup chopped nuts
1 teaspoon vanilla extract


Combine all ingredients, mixing well. Spread in waxed paper-lined 8x8x2-inch pan. Bake in moderate oven, 325~, 20-25 minutes. Remove from oven and cut into squares. Remove from pan and place on rack to cool.

Nutrition Facts
Amount Per Serving: Calories 2538 - Calories from Fat 1326
Percent Total Calories From: Fat 52%, Protein 7%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 147g, Saturated Fat 47g, Cholesterol 0mg, Sodium 1160mg, Total Carbohydrate 258g, Dietary Fiber 5g, Sugars 0g, Protein 45g, Vitamin A 58 units, Vitamin C 1 units, Calcium 0 units, Iron 15 units


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GRAHAM CRACKER DREAM SQUARES

3 servings

COOKIE
1 graham crackers
1 cup butter
1 cup sugar
1/3 cup milk
1 lightly beaten egg
1 cup coconut, fine
1 cup chopped nuts
1 cup graham cracker crumbs
FROSTING
1 cup butter
2 cups powdered sugar
1 cream


COOKIE: Place a layer of whole graham crackers in the bottom of a 9 x 13-inch pan. Cook and stir constantly butter, sugar, egg and milk. When mixture comes to a boil, add remaining ingredients and remove from heat. Pour over crackers in pan. Place in ree onions and when cooled, chop into pieces. Clean endive and escarole. Simmer in a separate pot for about 10 minutes or until wilted looking. Drain well and squeeze dry. Chop into small pieces. Add to the chicken broth along with celery, onions and carrots. Debone the chicken and chop into small pieces. Add to the pot. Make tiny meatballs using meatball mix ( a mix of ground pork and ground beef with bread crumbs). Simmer tiny meatballs in some water fo a few minutes until set. Add meatballs to the pot. Cook all for about 3-4 hours. Just before done, cook 1 lb of any type small pasta. Add to the soup. Serve and ENJOY!!! Can sprinkle with parmesan cheese if desired. Difficult and time consuming, but well worth it!!!! VARIATION: Mix 4 eggs, beaten well, and add 1/4 cup of romano cheese, grated, with 1/4 cup bread crumbs. Add to soup towards end of cooking time.

Nutrition Facts
Amount Per Serving: Calories 2262 - Calories from Fat 1449
Percent Total Calories From: Fat 64%, Protein 3%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 161g, Saturated Fat 89g, Cholesterol 406mg, Sodium 1520mg, Total Carbohydrate 187g, Dietary Fiber 2g, Sugars 0g, Protein 16g, Vitamin A 4782 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units


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GREAT SHAPE COOKIES

30 servings

1/2 cup butter
1 cup granulated sugar
2 large eggs
1 tablespoon milk
KNEAD IN 1/4 C FLOUR LATER
2 1/2 cups all-purpose flour, (save 1/4 c)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon almond extract


CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the dough in the freezer to chill, if in a hurry, for 1-2 hours. Heat oven to 300 degrees. Grease cookie sheet (only ONCE). No need to grease it each time. Add ingredients together, saving out the 1/4 cup of flour. Knead the 1/4 cup flour into the dough now, chill. Roll out, using flour on surface, cutters and rolling pin, generously. Try to get more flour on tiny places. This is a great recipe for the creased cookie cutters, because it is delicious and dough does not lose its shape. For this type of cutter, roll to about 1/4" thickness, so dough is just thick enough to leave the cutter imprints. Ordinarily, roll dough to 1/4" thickness for best results. Any cookie will lose detail and shape when it is too thick. This cookie is good iced with thin royal icing. Cookie stays soft, but is not terribly fragile.

Nutrition Facts
Amount Per Serving: Calories 97 - Calories from Fat 32
Percent Total Calories From: Fat 33%, Protein 6%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 23mg, Sodium 79mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 138 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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HARTSHORN GERMAN CHRISTMAS COOKIES

1 servings

2 cups sugar
1/2 teaspoon salt
1 1/8 cups shortening
2 eggs
1 cup milk
1 tablespoon Hartshorn, ***
1/2 cup boiling water
2 teaspoons vanilla
flour, (to stiffen)
1 ounce anise seeds


* Hartshorn can be obtained at your pharmacy. It is ammonium crystals.

1. Mix sugar, salt, shortening, eggs,and milk. 2. In a separate bowl, dissolve the Hartshorn in the boiling water. Make sure it is completely dissolved. 3. Add vanilla and anise seeds to the sugar mixture. 4. Add hartshorn mixture to sugar mixture. 5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with cookie cutters. 7. Bake immediately after mixing in a moderate oven (325-350F) fo

Nutrition Facts
Amount Per Serving: Calories 4320 - Calories from Fat 2505
Percent Total Calories From: Fat 58%, Protein 2%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 278g, Saturated Fat 48g, Cholesterol 458mg, Sodium 1417mg, Total Carbohydrate 428g, Dietary Fiber 4g, Sugars 0g, Protein 26g, Vitamin A 945 units, Vitamin C 2 units, Calcium 0 units, Iron 12 units


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HEATH CANDY BAR COOKIES

1 servings

2 cups brown sugar
2 cups sifted all-purpose flour
1/2 cup softened butter or margarine
1 egg
1/2 teaspoon salt
1 cup milk
1 teaspoon soda
1 teaspoon vanilla extract
6 Heath bar
1/2 cup chopped pecans


Blend together brown sugar, flour and butter. Reserve 1 cup of mixture. Add to the remaining flour mixture, egg, salt, milk, soda and vanilla. Crush Heath candy bars and add pecans. Mix with reserved flour mixture. Sprinkle over the batter in the pan. Bake 35 to 40 minutes at 350~.

Nutrition Facts
Amount Per Serving: Calories 3270 - Calories from Fat 1305
Percent Total Calories From: Fat 40%, Protein 6%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 145g, Saturated Fat 67g, Cholesterol 494mg, Sodium 2362mg, Total Carbohydrate 446g, Dietary Fiber 5g, Sugars 0g, Protein 45g, Vitamin A 4172 units, Vitamin C 3 units, Calcium 0 units, Iron 13 units


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HILARY CLINTON'S CHOCOLATE CHIP COOKIES

1 servings

1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups rolled oats, old fashioned
1 package semisweet chocolate chips


Preheat oven to 350F. Brush baking sheets lightly with vegetable oil. Combine flour, salt and baking soda on waxced paper. Beat together shortening, sugars and vanilla in large bowl with electric mixer till creamy. Add eggs and beat till light and fluffy. Gradually bea tin flour mixture. Stir in rolled oats and then chocolate chips. Drop batter by rounded teaspoonsfuls onto baking sheets. Bake in 350F oven for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely. Makes 7 dozen

Nutrition Facts
Amount Per Serving: Calories 4465 - Calories from Fat 2045
Percent Total Calories From: Fat 46%, Protein 5%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 227g, Saturated Fat 37g, Cholesterol 425mg, Sodium 3344mg, Total Carbohydrate 547g, Dietary Fiber 18g, Sugars 0g, Protein 58g, Vitamin A 799 units, Vitamin C 0 units, Calcium 0 units, Iron 17 units


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HOLIDAY SPICE COOKIES

1 servings

1/2 cup butter or margarine
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 teaspoon anise extract
2 3/4 cups Sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon mace
confectioners' sugar

Just the smell of these cookies baking is enough to get you in the holiday spirit.

In a large mixing bowl, cream butter with brown sugar. Beat eggs and extracts. In another bowl, add sifted flour and mix baking powder, salt, pepper and spices. Gradually add flour butter mixture, mixing well after each addition. Chill 2 hours or overnight.

Preheat oven to 375. Shape dough with two teaspoons into ovals and place on ungreased baking sheets. Bake 8-10 minutes. Carefully remove cookies from baking sheets to wire racks and sprinkle with confectioners sugar. Cool and store in airtight containers. These cookies keep well and mellow with age. They're their best about 5-8 days after baking. Yield: 5 dozen.

Nutrition Facts
Amount Per Serving: Calories 3023 - Calories from Fat 954
Percent Total Calories From: Fat 32%, Protein 7%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 106g, Saturated Fat 61g, Cholesterol 674mg, Sodium 2647mg, Total Carbohydrate 468g, Dietary Fiber 1g, Sugars 0g, Protein 49g, Vitamin A 4116 units, Vitamin C 0 units, Calcium 0 units, Iron 13 units


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HONEY NEWTONS

42 servings

1/2 pound dried figs
1 cup water, plus 3 tbsp. of same
1/2 cup honey
2 teaspoons lemon juice
1 cup butter
2 cups grated cheddar cheese
2 cups Sifted all-purpose flour


For the cookie dough: Cream butter, add cheese (at room temperature), and cream until well blended Stir in flour, mix well, and chill. To prepare filling, combine remaining ingredients, and simmer gently, stirring. Cook intil consistency of marmalade, approximately 15 mins. Set aside to cool. Roll dough 1/8" thick on lightly floured board. Cut in 2" circles. Put one half of the circles 1" apart on lightly greased baking sheet. Place 1 tsp. filling in center of each cookie. Top each with another circle of dough. Press edges with fork to seal. Prick cooki tops in several places. Bake at 350 degrees for 15 mins. or until lightly browned. Remove to racks to cool.

Nutrition Facts
Amount Per Serving: Calories 111 - Calories from Fat 57
Percent Total Calories From: Fat 51%, Protein 8%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 17mg, Sodium 79mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 230 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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HONEY OATMEAL CHEWIES - FROM CRISCO

36 servings

1 1/4 cups butter flavor shortening, (Crisco)
1 cup granulated sugar
2/3 cup firmly packed brown sugar
1/4 cup honey
1 egg
1/4 cup milk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup quick cooking rolled oats, (Not instant or old-fashioned)
1 cup coconut flakes
1 cup raisins
1/2 cup broken walnut pieces
1/2 cup wheat germ


1. Heat oven to 350F. 2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg, milk and vanilla until light and fluffy.

3. Combine flour, baking soda and salt. Mix into creamed mixture.

4. Stir in oats, coconut, raisins, wheat germ, and walnuts.

5. Drop rounded teaspoonsfuls of dough on ungreased baking sheet. Bake at 350F for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack.

6 dozen cookies

Nutrition Facts
Amount Per Serving: Calories 123 - Calories from Fat 19
Percent Total Calories From: Fat 16%, Protein 6%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 6mg, Sodium 65mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 16 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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HONEY WALNUT DROPS

84 servings

1 cup sugar
1 cup honey
2/3 cup shortening
3 eggs
3 3/4 cups all-purpose flour
1 teaspoon soda
1 teaspoon salt
1 cup sour cream
1 cup chopped walnuts
3/4 cup flaked coconut
1 teaspoon vanilla


Cream sugar, honey, shortening and eggs. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto wax paper. Add soda and salt to flour and stir to blend. Add blended dry ingredients alternately with sour cream to creamed mixture. Stir in walnuts, coconut and vanilla. Drop by teaspoonfuls onto greased baking sheet. Top each cookie with a walnut half or coconut. Bake at 375 for 10 to 12 minutes. yield: 7 to 8 dozen cookies

Nutrition Facts
Amount Per Serving: Calories 81 - Calories from Fat 34
Percent Total Calories From: Fat 42%, Protein 6%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 9mg, Sodium 33mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 26 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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HONEY-RAISIN COOKIES

24 servings

1/2 cup vegetable shortening
1/3 cup liquid honey
2 eggs
1 1/4 cups Sifted all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup seedless raisins
1/4 teaspoon vanilla


PREHEAT OVEN TO 350F. Cream the shortening and honey thoroughly. Add the eggs and beat until well mixed. Sift together the flour, nutmeg, baking powder, soda and salt, then stir into the honey mixture. Stir in raisins and vanilla. Drop the batter by tablespoonfuls onto greased cookie sheets, spacing 2 inches apart. Bake for 12 minutes or until golden brown. Cool the cookies for about a minute on the baking sheets, then lift to wire racks to cool.

Nutrition Facts
Amount Per Serving: Calories 82 - Calories from Fat 43
Percent Total Calories From: Fat 52%, Protein 6%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 18mg, Sodium 46mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 27 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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HUNGARIAN NUT CRESCENTS

1 servings

DOUGH
1 cup butter
1 cup shortening
6 1/4 cups flour
2 tablespoons yeast
1 pint sour cream
3 egg yolks
1 pinch salt
FILLING
1/2 pound Ground walnuts
1 1/4 cups sugar
1/4 teaspoon cinnamon
1 teaspoon vanilla
3 stiffly beaten egg whites
EGG WASH
1 egg yolk
drop water, (Few)
sugar, (Extra) *


* for the pastry board This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents. Make sure you let the dough chill overnight to make it easy to work with.

Editor's Note: You may want to cut recipe in half for a smaller yield.

In a bowl, cut the butter and shortening into the flour until the mixture is crumbly. In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt. Combine with the flour mixture. Mix until smooth and the sides of the bowl are clean.

Form into a large ball and chill, covered, overnight.

To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl. To make egg wash mix egg yolk and few drops of water in a small bowl.

Preheat oven to 350. Sprinkle granulated sugar onto a pastry board. Divide the dough into six portions. Work with one portion at a time, refrigerating the dough you are not using. Roll out the dough to 1/8-inch thick and sprinkle with more sugar. Cut into 2 x 2-inch squares. Place a bit of the nut filling along one end of the square and roll up. Form into a crescent. Place seam side down on a greased cookie sheet. Paint with egg wash. Bake at 350 for 15-20 minutes. Remove from oven and cool on wire racks. Yield: 10 dozen.

Nutrition Facts
Amount Per Serving: Calories 10416 - Calories from Fat 6115
Percent Total Calories From: Fat 59%, Protein 6%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 679g, Saturated Fat 205g, Cholesterol 1501mg, Sodium 4630mg, Total Carbohydrate 924g, Dietary Fiber 13g, Sugars 0g, Protein 151g, Vitamin A 10632 units, Vitamin C 12 units, Calcium 0 units, Iron 19 units


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HYDROX COOKIE DESSERT

8 servings

1/2 cup milk
2 each large egg yolks
24 each marshmallows, large
2 each Beaten Stiff large egg whites
1 cup Whipped heavy cream
36 each chocolate cookies, (Hydrox)
8 tablespoons Melted butter


Mix milk, egg yolks, and marshmallows. Heat to custard consistency, cool. Add beaten egg whites and whipped cream. Mas cookies thoroughly and add melted butter to make crumbs. Place all but a couple of Tbls of the crumbs on the bottom of a 9 X 13-inch pan. Spread custard mixture neatly over crumbs. Sprinkle reserved crumbs over the top. Chill until firm. NOTE: Oreo Single filling and Hydrox cookies are about the same. If you can't find Hydrox you can substitute Oreo singles for the Hydrox.

Nutrition Facts
Amount Per Serving: Calories 718 - Calories from Fat 346
Percent Total Calories From: Fat 48%, Protein 5%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 18g, Cholesterol 161mg, Sodium 283mg, Total Carbohydrate 83g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 1113 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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ICED MOLASSES COOKIES

1 servings

1 cup molasses
1 cup white sugar
1 cup shortening
1 cup hot water
3 teaspoons baking soda
1 teaspoon ground ginger
2 teaspoons cinnamon
6 cups (approx) sifted flour
FROSTING
2 egg whites
3 cups confectioners' sugar
1/2 teaspoon vanilla
food color


Children love these because the ginger and molasses flavors are not overwhelming.

In a large bowl, mix molasses, sugar, shortening and hot water. Stir to combine thoroughly, although shortening doesn't need to melt completely.

In a separate bowl, mix baking soda, ginger and cinnamon with 4 cups of flour. Mix into liquids, stirring to blend well. Gradually add enough of the additional flour to make a dough stiff enough to roll. Chill 1-2 hours before baking.

Preheat oven to 350. Grease cookie sheets. Roll out dough to about 1/6-inch thick and cut shapes with your favorite cookie cutter. Bake 8-11 minutes at 350 until done. Cool completely and frost with decorative frosting. Cookies can also be dusted with decorative sugar or sprinkles prior to baking.

To make frosting, beat egg whites until frothy, then beat in sugar and vanilla. If you like, separate the icing into several bowls and add a drop or two of food coloring. To yellow, add 1/2 teaspoon lemon extract.

Yield: 7-10 dozen

Nutrition Facts
Amount Per Serving: Calories 7728 - Calories from Fat 2114
Percent Total Calories From: Fat 27%, Protein 4%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 235g, Saturated Fat 36g, Cholesterol 0mg, Sodium 2911mg, Total Carbohydrate 1318g, Dietary Fiber 4g, Sugars 0g, Protein 85g, Vitamin A 22 units, Vitamin C 2 units, Calcium 0 units, Iron 65 units


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IMPOSSIBLE PEANUT BUTTER COOKIES

8 servings

1 cup peanut butter
1 cup sugar
egg


Mix ingredients and roll into balls about the size of a walnut. Place on greased cookie sheet and mash down with a fork. Bake at 350 till lightly browned. Remove from cookie sheet immediately and allow to cool on a rack. Makes 16-24 cookies, depending on size.

Nutrition Facts
Amount Per Serving: Calories 312 - Calories from Fat 151
Percent Total Calories From: Fat 48%, Protein 11%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 3g, Cholesterol 27mg, Sodium 14mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 40 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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ITALIAN BISCOTTI

48 servings

7 cups flour
1 1/2 cups sugar
1 1/2 cups vegetable shortening
2 tablespoons baking powder
2 teaspoons anise seeds
6 eggs
4 cups vanilla extract
1 egg white
sesame seeds


Combine flour, sugar, shortening, baking powder and anise. Mix well using hands. Mix eggs, vanilla, and milk. Add to dry ingredients, continuing to work with hands until smooth. Do not knead. Using a cookie press, put dough through a large star making a long strip. Cut into 1 1/2 to 2" pieces. Dough can be rolled into walnut-sized balls and flattened to 1 1/2 to 2" as an alternate. Dip the top of each in mixture of egg white and 1/2 teasp water beaten together. Then roll in sesame seeds. Bake on ungreased cookie sheet at 375 degrees for 10 minutes, or until golden.

Nutrition Facts
Amount Per Serving: Calories 180 - Calories from Fat 65
Percent Total Calories From: Fat 36%, Protein 6%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 27mg, Sodium 53mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 40 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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JUMBO RAISIN COOKIES

5 servings

2 cups raisins
1 cup water
1 cup shortening
2 cups sugar
3 eggs
1 teaspoon vanilla
4 cups flour
1 teaspoon baking powder
1 teaspoon soda
2 teaspoons salt
1/4 teaspoon allspice
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 cup chopped black walnuts


Cook raisins with water; simmer 5 minutes. Cool. Cream shortening, sugar, eggs and vanilla; add raisins. Sift together flour, baking powder, soda, salt, allspice, cinnamon and nutmeg. Add the walnuts and sifted ingredients to creamed mixture; mix. Drop by teaspoonfuls on greased cookie sheet. Bake 12 to 15 minutes in 375-degree oven. Yield: 5 dozen.

Nutrition Facts
Amount Per Serving: Calories 1503 - Calories from Fat 575
Percent Total Calories From: Fat 38%, Protein 6%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 64g, Saturated Fat 9g, Cholesterol 128mg, Sodium 1049mg, Total Carbohydrate 210g, Dietary Fiber 3g, Sugars 0g, Protein 22g, Vitamin A 272 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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KIFFLES

5 servings

2 cups flour, (heaping)
3 tablespoons sugar
1 tablespoon sour cream, (heaping)
1 cup butter
3 egg yolks
1 cup prune butter


Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead with hands until well blended, adding a little more flour if needed. Divide dough into 6-8 sections, pat each into a flat piece, then chill. Roll out, between waxed paper, each section like a pie crust. Cut with a sharp knife ~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto each triangle, roll up starting at wide end. Put on greased cookie sheet. Bake 375 degrees or till light brown. If desired, sprinkle with powdered sugar. Even though these have very little sugar, they are fabulous. They even give Kolaches some stiff competition.

Nutrition Facts
Amount Per Serving: Calories 581 - Calories from Fat 368
Percent Total Calories From: Fat 63%, Protein 5%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 24g, Cholesterol 224mg, Sodium 382mg, Total Carbohydrate 46g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1590 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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KILLER TRIPLE CHIP BROWNIES

32 servings

butter, to grease the foil
16 tablespoons softened unsalted butter
2 cups sugar
8 ounces bittersweet chocolate, melted and slightly cooled
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose flour, Unbleached
1 teaspoon salt
1 cup chopped walnuts
2 cups semisweet chocolate
2 cups milk chocolate
2 cups butterscotch chips


PREHEAT OVEN TO 350F. Line an 8 3/4-by-13 1/2-inch glass or metal pan with a large piece of aluminum foil, smoothing it into the corners. Butter the foil. In a large bowl, cream the butter with the sugar together until it is light in color. Stir in the melted chocolate. Add the vanilla, then add the eggs, beating until blended. In another bowl, combine the flour and salt. Add the walnuts and all the bits, tossing to coat them with the flour. Scrape the flour, nuts and bits into the bowl with the butter, and stir with a wooden spoon just until all the ingredients are mixed. Do not over-beat. Scrape the batter into the prepared pan, holding the foil so that it does not move. Place the pan in the middle of the oven and bake until a toothpick inserted in the center comes out almost clean, about 50 minutes. Remove the pan and let it stand for an hour, then cover the pan with foil and place it in your freezer for at least 1 1/2 hours or in your refrigerator overnight. Turn the cooled brownies out onto a clean workspace, lift off the foil and cut into 32 squares. Store in the refrigerator or the freezer in an airtight tin.

Nutrition Facts
Amount Per Serving: Calories 318 - Calories from Fat 181
Percent Total Calories From: Fat 57%, Protein 5%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 10g, Cholesterol 45mg, Sodium 96mg, Total Carbohydrate 30g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 310 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


This page last updated on 03 February 2003.
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