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> Christmas Cookies!, You know it had to be done!
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Sekhmet 
  Posted: 07-Dec-2004, 11:20 AM
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Yes, I'm in a manic Christmas/Yule mood... laugh.gif

I'm slowly slipping into a baking coma, but that's ok. We're still not done.

And I'm open for suggestions!

So...who has a recipe that they make every year? Who cares if it's basic or mundane? Post it! I'll be digging out mine just as soon as I can pry the cookbook away from my mother.


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freekenny 
Posted: 08-Dec-2004, 01:14 AM
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O'siyo,
It just isn't the Holidays if I don't make Potato Candy.. tongue.gif The great thing about potato candy is one can add any flavoring to it, example Chocolate or Mint to add a bit of 'zing' to it chef.gif

Mashed Potato Candy:
3/4 cup Mashed potato -- cold
4 Cup Coconut -- shredded
4 Cup Confectioners sugar
1 1/2 Teaspoon Vanilla
1/2 Teaspoon Salt
4 Ounce Baking chocolate

Mix potatoes plain mashed (no butter, milk or salt added) and confectioners
sugar. Stir in coconut, vanilla and salt. Blend well. Press into one large
or two small pans, so that candy is about 1/2 inch thick. Melt chocolate in
double boiler, on low heat, do not allow water to boil. Pour over top of
candy and cool in refrigerator. Cut in Bite size squares. For variation you
can roll in balls, or shape in 1 inch high cones and dip base in Chocolate.

~~ Sty-U red_bandana.gif


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Sekhmet 
Posted: 08-Dec-2004, 05:54 AM
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Gah! Potato candy! I haven't had that in forever. My "adopted" Mama makes something similar, only she uses peanut butter and then rolls it and cuts it into slices. My husband just made very happy noises over my shoulder here. tongue.gif
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Rindy 
Posted: 08-Dec-2004, 09:53 AM
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Sugar Cookies "these melt in your mouth"

1 Cup Powdered sugar 1 Cup vegetable oil
1 Cup Butter 1 teaspoon Vanilla
2 eggs 1 teaspoon Almond extract
1 Cup

Cream above together and add 4 1/2 C. flour, 1 tsp cream of tartar, 1 tsp salt, 1 tsp soda
Roll into balls or cut with cookie cutters. If crumbly add a little more oil
Place on ungreased cookie sheet at 350 degrees 10 minutes or until golden

Frosting "makes all the difference in the world

1/4 stick of butter melted
1 Cup powered sugar
1/2 teaspoon "tsp" vanilla
1/2 tsp Almond extract
Add milk to desired consistancy
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susieq76 
Posted: 08-Dec-2004, 04:40 PM
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*goes digging for her brown-eyed susan cookie recipe*


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susieq76 
Posted: 08-Dec-2004, 05:15 PM
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Brown Eyed Susans
Yield: 3 Dozen

--------------------------COOKIE--------------------------
1 c Butter
3 tb Sugar
1 ts Almond extract
2 c Flour
1/2 ts Salt

-------------------------FROSTING-------------------------
1 c Confectioner's sugar
2 tb Cocoa
2 tb Hot water
1/2 ts Vanilla

Preheat oven to 375°. Cream butter and sugar until
light and fluffy. Blend in almond extract. Add flour
and salt; mix well. Shape rounded tablespoons of dough
into balls. Place on greased cookie sheet. Flatten
middle of dough ball with thumb print. Bake 8 - 10
minutes or until golden brown around edges. Let cool.

To make Frosting: combine sugar and cocoa. Add water
and vanilla and mix well. Place chocolate frosting
into thumb print of cooled cookies.

OOOHHHH MAMA - I could eat these until the day I die!

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Shadows 
Posted: 08-Dec-2004, 11:35 PM
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Recipe Name: BISCUITS AU CHOCOLAT
Category: 18TH CENTURY
Serves: 6

SOURCE FARMER & FARMER

2 oz unsweetened chocolate (2 squares)
grated (I use Mexican chocolate)
8 egg whites stiffly beaten
1 cup sugar
4 egg yolks
1/2 Cup flour

This recipe dates to 1750 (Farmer & Farmer). If you wish to be authentic, try this recipe with the chocolate available from period sutlers ; the chocolate is mixed with cinnamon and pepper similar to the chocolate of the eighteenth century.

Beat chocolate, sugar, & yolks together until thick & creamy. Fold in egg whites. Sift flour over mixture and fold in. Grease muffin tins. Fill half full with mixture. Bake at 325º F for 15-20 minutes or until tops are just firm. Cool before serving.


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Shadows 
Posted: 08-Dec-2004, 11:37 PM
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Recipe Name: RUM BALLS
Category: CANDY
Serves: 10

SOURCE FANNIE FARMER COOKBOOK

1 Cup vanilla wafer crumbs, rolled fine
1 Cup finely chopped coconut or pecan meats
1 Cup confectioners' sugar
2 Tblsp cocoa
2 Tblsp white corn syrup
1/3 Cup rum, brandy, or whiskey

Prepare vanilla wafer crumbs. Add the remaining ingredients. Mix well. Shape by teaspoons into firm balls. Roll in confectioners' sugar, instant coffee, or dry cocoa.
Store tightly covered. Makes about 50 balls.

Store at least a week to develop the best flavor.
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Shadows 
Posted: 08-Dec-2004, 11:37 PM
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Recipe Name: TINA'S NUT COOKIES
Category: COOKIES
Serves: 48

SOURCE TINA RIDDLE (FRIEND FROM GERMANTOWN, MD.)

5 CUP FLOUR
5 / Tsp. BAKING POWDER
1/2 Tsp. SALT
1 CUP BUTTER (SOFTENED)
6 EGGS
1 1/2 Tblsp VANILLA
3/4 CUP NUTS-WALNUTS,ALMONDS,OR PECANS (CHOPPED)
1 1/2 CUP SUGAR

HEAT OVEN TO 350

MIX TOGETHER DRY INGREDIENTS AND SET ASIDE.
CREAM BUTTER AND SUGAR. ADD EGGS AND VANILLA. THEN ADD DRY INDREDIENTS AND NUTS.
SHAPE BY HAND TO FORM 4 LOAVES.

IF BATTER IS TOO STICKY TO HANDLE, ADD A LITTLE MORE FLOUR.

BAKE ON GREASED COOKIE SHEETS FOR 30 MINUTES.(2 LOAVES PER SHEET)

SLICE WHILE STILL WARM.
I DUST MINE WITH POWDERED SUGAR (USE A SIFTER TO DO THIS)
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Shadows 
Posted: 08-Dec-2004, 11:38 PM
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Recipe Name: NO BAKE PEANUT BUTTER COOKIES
Category: COOKIES
Serves: 12

SOURCE MRS. (GRANDMA) HINKSTON

2 Cup Sugar
1/2 Cup Butter or margarine
1/2 Cup Milk
1 Tsp. Vanilla
1 Cup Peanut butter
3 Cup Oatmeal (Quick oats)

Place first 3 ingredients in saucepan and boil for 3 minutes. Stir in peanut butter until dissolved. Stir in oatmeal and mix well. Drop by teaspoon on cookie sheet to cool. If mixture gets too stiff add more milk.
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Sekhmet 
Posted: 14-Dec-2004, 02:18 PM
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All I've gotta say is...you people have kept me busily baking for days now. My deep freeze is stuffed, I'm doling out trays of cookies like there's no tomorrow, and I've still got 20 pounds of flour to tear through. Me? Manic? Nahhh.

Ok, now that I've ripped the cookbook from my mother's clutches, here's a couple of mine.

This one isn't strictly a cookie, but...they're *good*. And if you're like me, after Faire season you get a screaming craving for these.

Cinnamon & Sugar Nuts:

1/2 tsp. minced orange peel (lemon's good too)
1/2 tsp. cinnamon
1/3 cup water
2 c. nuts (pecans, almonds, walnuts, whatever strikes your fancy)
3/4 c. sugar

If your peel is dried, rehydrate in 2 tsp. water for at least 15 minutes or so. Then combine peel, sugar, cinnamon and water in a sauce pan (make sure to give yourself stirring room), and boil at med/high heat, stirring constantly. Add the nuts and reduce heat to let nuts simmer. Keep stirring till the water cooks off. Once all the water is evaporated, remove from heat (keep stirring!), then spread them out onto a cookie sheet to cool. They should be cooled all the way off inside an hour or so. I stick mine in the pantry to cool 'em even quicker. Store in an airtight container; eat or give away inside two weeks.
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Sekhmet 
Posted: 14-Dec-2004, 02:29 PM
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Another not-a-cookie-but-we-make-it-for-Christmas recipie:

Microwave Caramel Corn

16 cups popped popcorn, in a clean paper grocery bag (trust me on this)
1 stick butter/margarine
1/4 cup corn syrup
1 c. brown sugar, packed
1/2 tsp. salt
1/2 tsp. baking soda

Microwave sugar, butter, syrup and salt till boiling (WATCH it...it'll boil sooner than you think). Once you hit the boil, set microwave for 3 minutes and continue boiling. Add baking soda, still till foamy (and it foam..it grows on ya!). Pour mixture over popcorn in the bag, roll top closed, microwave again for one minute. Remove, shake vigorously. Back in for another minute, shake again till all the popcorn's covered. Back in the microwave for another 30 seconds. Remove from bag, spread out on cookie sheet to allow sugar to set up. Store in airtight container.
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freekenny 
Posted: 14-Dec-2004, 02:30 PM
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QUOTE (Sekhmet @ 08-Dec-2004, 05:54 AM)
Gah! Potato candy! I haven't had that in forever. My "adopted" Mama makes something similar, only she uses peanut butter and then rolls it and cuts it into slices. My husband just made very happy noises over my shoulder here. tongue.gif

O'siyo Sekhmet,
~ lol.gif well, anytyme that one of our loved ones make 'strange', happy noises over what we bake then we must be doing something right!! lol.gif I have used peanut butter while making these and I honestly don't think one can go wrong with any ingredient mixed with potato candy!! chef.gif
~~ You sound like me with all the baking you are doing! Don't you just love it!! Well, if you run out of things to bake at your home, you are more than welcome to come to my home and help me do some more baking! chef.gif
~~ I am going to bake some wonderful Gingerbread People Cookies, lol.gif I suppose someone decided to be 'politically correct' when publishing this recipe! lol.gif

Gingerbread People Cookies (retrieved from AOL. Living)

These classic cookies make great holiday ornaments: Prior to baking, make a hole in the top of each using a wooden pick; string baked, cooled cookies with yarn, and hang them on the tree or mantel.

2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons granulated sugar
1/4 cup butter or stick margarine, softened
1/2 cup molasses
1 large egg white
Cooking spray
2 tablespoons dried currants
1 1/4 cups powdered sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour.
Preheat oven to 350°.

Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350° for 8 minutes. Remove from pans; cool on wire racks.

Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.

~~Sty-U red_bandana.gif
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freekenny 
Posted: 14-Dec-2004, 02:40 PM
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O'siyo,
~ Well, again, not a cookie recipe but, I am going to make these! They sound divine!! Instead of all of them with marshmallow filling I am going to try my hand at filling them with custard chef.gif
~ I got this recipe from AOL. Living/Food

Devil's Food Cupcakes with Marshmallow Filling

3/4 cup (3/8 lb.) butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 jar (7 oz.) marshmallow cream
Chocolate Cream Cheese Frosting

1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.
3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.
6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.

~~ Diet? What diet?? lol.gif
~Sty-U red_bandana.gif
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Sekhmet 
Posted: 14-Dec-2004, 02:58 PM
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There is NO such thing as a diet over the holidays. None. ::rummaging for her ginger snap recipe::
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