| CRANBERRY CHEESECAKE
BARS |
Crust:
1 pkg white cake mix
1/2 cup margarine - melted
1 egg
1/4 cup chopped pecans
Filling:
8 oz cream cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla
1 egg
16
oz. can whole berry cranberry sauce
1/4 teaspoon nutmeg |
|
Heat
oven to 350ºF. In large bowl, combine cake mix, margarine
and 1 egg at low speed until crumbly. Add pecans;
mix well. Press evenly in bottom of ungreased 13x9
inch pan. Bake at 350ºF for 5 to 8 minutes or until
crust is set but not browned.
In
small bowl, combine cream cheese, powdered sugar,
vanilla and 1 egg; beat until smooth. Add nutmeg to
cranberry sauce; blend well. Carefully pour cream
cheese mixture over crust. Spoon cranberry sauce in
3 rows lengthwise in pan. Pull knife through cranberry
sauce and into cream cheese mixture to form swirls.
Bake at 350ºF for 30 to 40 minutes or until cream
cheese mixture is set. Cool completely. Cut into bars.
Diane Weber - Diane's Christmas
Brunch Cookbook, 2001 |
| 3/4
cup shortening*
1 cup sugar
1 egg
2 tablespoons milk**
1
teaspoon vanilla
2-1/4 cup flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 cup chopped nuts
1 cup chopped dates
1/2 cup cut up maraschino cherries
Corn Flake crumbs
Remaining jar of maraschino cherries |
 |
Cream
shortening, sugar, eggs, milk and vanilla. Sift dry
ingredients and add. Mix well. Add fruit and nuts.
If sticky add a little flour. Shape into balls and
roll in corn flake crumbs. Push 1ž2 a maraschino cherry
into the center of each unbaked cookie. Bake on greased
cookie sheet 375ºF about 12 minutes.
*
If using margarine, use less salt.
** Double your milk when using whole wheat flour.
Julina Hokanson - Chesterfield
Ward Cookbook, 1987 |
| 2
cups sugar
1 cup shortening
3 eggs
1/4 cup milk
1-1/2 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon soda
1/2 teaspoon salt
4 cups flour
Cream
sugar and shortening; beat in eggs; add milk and vanilla.
Mix baking powder, soda and salt into 1 cup of flour,
then add to wet ingredients. Add remaining flour and
mix well (dough will be quite stiff). Chill dough
thoroughly (5 minutes in the freezer when in a pinch)
Roll
1/4" thick on a well-floured board (or between 2 pieces
of waxed paper). Cut with your favorite cookie cutters.
Place on greased cookie sheet. Bake at 375ºF until
edges start to turn golden brown… about 8-10 minutes.
Remove promptly from baking sheet.
Laura
Baier's Grandmother's Recipe |
| BROWN SUGAR SPICE
COOKIES |
| 1-1/2
cup softened butter
2 cups packed brown sugar
1 egg
4 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
Cream
butter, sugar and egg. Beat until light and fluffy.
Stir flour with spices and soda, add to creamed mixture;
mix well. Cover and chill until firm, about 2 hours.
On floured surface, roll dough to 1/8" thickness.
Cut into shapes with cookie cutters. Place on ungreased
cookie sheet. Bake at 350ºF for 8-10 minutes or until
lightly browned. Makes 6 dozen cookies.
Gooseberry
Patch Old-Fashioned Country Cookies Cookbook |
|
ALMOND
BARK
Dipped
Candy Canes
This inexpensive
coating is extremely versatile and is an absolute must for
the holidays! Use Almond bark to coat any of the following
items:
- Mini-pretzel
twists or large pretzel sticks
- Peanut
butter sandwich crackers
- Oreo's/Hydrox
sandwich cookies
- Candy
Canes
- Use
to frost sugar cookies
While
still wet, sprinkle with colored sugar or decorating sprinkles.
Making
Your Own
COLORED SUGAR
1/2 cup
sugar (for each color)
1 drop liquid food coloring
Put sugar
in small zip-lock baggie; add food coloring. "Knead" bag until
food coloring has dyed all the sugar. Add more dye for a more
intense color. Store in an airtight container. Use sugar for
rolled sugar cookies or sprinkle over stencil onto cut-out
cookies. Save extra as a topping for oatmeal!
Gooseberry Patch Old-Fashioned Country Cookies
Cookbook
CUT-OUT
COOKIE TIPS
For perfectly
shaped round cookies, pack homemade refrigerator cookie dough
into clean 6 oz. juice cans (don't remove bottoms), and freeze
dough. Thaw cookie dough about 15 minutes; then open bottom
of can and push up, using the top edge as a cutting guide.
Cut dough with a knife, dentle floss, or sturdy thread.
Gooseberry Patch Old-Fashioned County Cookies
Cookbook
The trick
to helping your cut-out cookies survive the transfer from
counter top to baking sheet is keeping your dough cold. Cold
dough keeps its shape and is much easier to work with.
SALT
DOUGH ORNAMENTS
1/2
cup salt
2 cups flour
3/4 cup boiling water
Place salt in a bowl, pour boiling water over salt and stir;
then let cool. Add flour (all at once) and mix well by forming
a ball and kneading the dough until it is smooth, soft and
workable. Cut out whatever shapes desired.
Then carefully insert a piece of wire into the top of the
ornament, pushing the long end into the center of the ornament
until loop rests on the top of the shape.
Transfer completed ornaments, with wire onto baking sheet
covered with tin foil. Place in a 150-200ºF oven and bake
until ornaments become completely hard. When cool, paint ornaments
or personalize with markers.
To prevent ornaments from bulging, use a toothpick to prick
small holes into the shapes before baking. Makes many ornaments.
Gooseberry Patch Old-Fashioned Country Cookies
Cookbook |
