Chocolate Almond Cookies

• 12 ounces bittersweet chocolate
• 1/4 cup unsalted butter
• 1/4 cup brandy
• 1 cup ground almonds
• 1/2 cup plus 2 tablespoons cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs
• 1/2 cup sugar, plus extra for rolling
• Powdered sugar
1. Melt chocolate and butter together. Stir in brandy.

2. In another bowl, mix together almonds, cake flour, baking powder and salt.

3. In a third bowl, beat the eggs together with 1/2 cup sugar until just mixed. Fold in flour mixture. Chill dough.

4. When ready to bake, roll dough into 1-inch balls. Roll them first in sugar, then in powdered sugar. Bake on a parchment-paper-lined baking sheet at 325˚F until the tops are cracked, about 10 minutes.

When cool, the cookies should be slightly chewy. Do Not Overbake!

Boston Creme Pie

Pastry Cream:
1/4 cup granulated white sugar
3 large egg yolks
1/8 cup all-purpose flour
3 tablespoons cornstarch
1 1/4 cups milk
1 vanilla extract

Sponge Cake:
5 large eggs
3/4 cup (150 grams) granulated white sugar, divided
1/2 tsp pure vanilla extract
1/2 cup plain cake flour (not self-rising)
1/4 cup all purpose flour
1 tsp baking powder
1/4 teaspoon salt
3 tablespoons milk
2 tablespoons unsalted butter
1/8 teaspoon cream of tartar

Chocolate Glaze:
4 ounces semisweet chocolate, chopped
½ cup heavy whipping cream
1 teaspoon unsalted butter

Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.) Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)

Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.

Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottoms of two - 8 inch (23 cm) round cake pans with parchment paper.

While the eggs are still cold separate three of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.
Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.

In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons (75 grams) of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.

In another clean mixing bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.

Make a well on one side of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.
Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.

When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

To Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers.

Serves 8-10

Classic Trifle

From Cooks Illustrated - Serves 12. Published November 1, 1996.

To make this recipe, you will need a 14- to 16-cup capacity glass trifle dish. A sixteen-by-twelve-inch half sheet pan can be used in place of the jelly roll pan called for in this recipe. Because the lemon zest needs time to infuse the cream, be sure to prepare this lemon cream mixture at least twelve hours and up to thirty-six hours before you intend to use it. This topping is less likely to break down than ordinary whipped cream, but it will begin to thin out if overbeaten.

Ingredients
Sponge Sheet Cake
6 large eggs , separated
1/2 teaspoon cream of tartar
1/2 teaspoon table salt
1/2 cup granulated sugar , plus 3 tablespoons granulated sugar
1 teaspoon vanilla extract
2 tablespoons hot water
1 cup plain cake flour
3/4 cup cream sherry

Almond Cookies
1 scant cup blanched slivered almonds (4 ounces)
1/4 cup granulated sugar
2 tablespoons egg , beaten (about 1/2 large egg)
1/2 teaspoon almond extract
5 teaspoons amaretto liqueur

Fresh Raspberry Puree
2 cups fresh raspberries
3 tablespoons granulated sugar

Rich Baked Custard
12 large egg yolks
1 cup granulated sugar
1/2 teaspoon ground nutmeg
2 cups whole milk
1 cup heavy cream
1/4 cup brandy or Cognac

Lemon Whipped Cream
3 medium lemons , zested, then juiced to yield 1/2 cup juice
1/2 cup granulated sugar
2 cups heavy cream
2 tablespoons cream sherry

Garnish
3 cups fresh raspberries

Instructions
1. FOR THE SHEET CAKE (Makes one 18-by-11-inch cake) -- Adjust oven rack to center position and heat oven to 350 degrees. Lightly grease 18-by-11-inch jelly roll pan. Line pan bottom and sides with waxed paper, allowing 1-inch overhang on each end. Do not grease paper.

2. Place egg whites in bowl of electric mixer; bring to warm room temperature over pan of hot water. Remove whites from pan of hot water and whip whites at medium speed until foamy. Add cream of tartar and salt, increase mixer speed to medium-high, and beat whites to soft but definite peaks. Slowly sprinkle on 3 tablespoons sugar; continue to beat until whites are shiny and very thick, 3 to 4 minutes. Scrape whites into wide 4-quart mixing bowl; set aside.

3. Without washing bowl or whisk attachment, add yolks to bowl; bring to warm room temperature over pan of hot water. Add vanilla and hot water; beat at high speed 1 minute. Slowly add remaining H cup sugar; beat until mixture is pale, shiny, and almost as thick as marshmallow cream, 4 to 5 minutes longer.

4. Scrape yolk mixture over egg whites; gently fold with rubber spatula until about two-thirds mixed. Sift flour over egg mixture; gently fold until flour is completely incorporated. Spread batter in prepared pan, running it up to edges and smoothing top with rubber spatula. Bake until cake top is lightly browned and center springs back when gently pressed, 12 to 15 minutes.

5. Immediately after baking, free the cake edges from the pan sides with a knife and smooth a sheet of waxed paper over the cake top. Place another sheet pan or cookie sheet on top of the cake. Flip over as shown, then lift off the baking pan. Let the cake cool completely, then gently peel the waxed paper off the cake bottom, removing the bottom crust. Flip the cake top side up, then peel off the second sheet of waxed paper, removing the top crust. (Can be wrapped in plastic, then in foil and refrigerate for 1 day). See illustrations 1-3 below.

6. FOR THE ALMOND COOKIES (Makes 36 marble-size cookies) -- Adjust oven rack to center position and heat oven to 350 degrees. Grease, then flour cookie sheet; tap off excess flour.

7. Finely grind almonds in food processor fitted with metal blade, about 1 minute. Add sugar; grind 15 seconds longer. Add egg and extract; process until mixture forms stiff dough that clumps around blade, 15 to 20 seconds longer.

8. Pinch off thirty-six raspberry-size pieces of dough, then roll each into smooth ball. Arrange balls 1/2-inch apart on prepared sheet. Bake until very lightly browned, 12 to 15 minutes. Let cool completely on sheet, then scrape free with metal spatula. (Can be stored in tightly covered container 1 week.)

9. FOR THE RASPBERRY PUREE (Makes 1 cup) --Puree berries and sugar in blender or food processor fitted with metal blade. Strain through fine sieve, pressing on solids to release juice; discard seeds. (Can be covered and refrigerated 1 day.)

10. FOR THE RICH BAKED CUSTARD (Makes one 13-by-9-inch dish -- Adjust oven rack to center position and heat oven to 300 degrees. Line pan bottom of large deep roasting pan with kitchen towel. Set Pyrex baking dish in roasting pan. Bring large kettle of water to boil.

11. Whisk yolks, sugar, and nutmeg in large mixing bowl. Meanwhile, bring milk and cream to gentle simmer in large saucepan, stirring frequently to prevent boiling over. Slowly whisk milk mixture into yolks; stir in brandy or Cognac. Set roasting pan in oven; pour custard into baking dish. Pour enough boiling water into roasting pan to reach mixture's height. Cover roasting pan with heavy-duty foil.

12. Bake custard until spoonful taken from center is texture of soft yogurt, 45 to 55 minutes. Remove custard from oven; let cool to tepid in water bath. Remove dish from water bath, cover with plastic wrap, and refrigerate custard until completely cold. (Can be refrigerated overnight.)

13. FOR THE LEMON WHIPPED CREAM (Makes about 1 quart) -- Remove lemon zest with vegetable peeler. Squeeze, then strain enough juice from lemons to make 1/2 cup.

14. Finely grind zest with sugar in food processor fitted with metal blade, about 2 minutes. With machine running, gradually dribble in lemon juice. Scrape mixture into large airtight container. Stir in cream and sherry; cover tightly and refrigerate until mixture is thick and lemon-flavored, at least 12 hours. (Can be refrigerated up to 36 hours.)

15. Strain topping through fine-mesh sieve into bowl of electric mixer, pressing on zest to release cream. Whip cream to stiff peaks on medium-high.

16. FOR ASSEMBLING THE TRIFLE - Brush the sheet cake evenly with cream sherry; let stand 10 minutes. Using a serrated knife, cut the cake into six lengthwise and eight crosswise strips to yield 48 approximate 2-inch squares.

17. Arrange 16 cake squares, shingling the squares around the bottom of trifle dish, placing 12 to 13 in a ring against the dish wall and the remaining squares in the center. Tuck 2 to 3 raspberries between the outer cake squares, using about 1/3 cup berries total. Scatter about 2/3 cup raspberreis over the top of the inner cake squares.

18. Dip 12 almond cookies into amaretto liqueur for 1 second, then place them on top of the outer cake squares. Drizzle 1/3 cup raspberry puree over the cake and cookies. Finally spread 1/3 of the custard over the layer, coming within 1/2-inch of the edge. Repeat cake/berries/cookie/puree/custard layering twice more to make a total of three layers. Cover the bowl with plastic wrap and refrigerate for at least 12, but no more than 36 hours.

19. No more than 8 hours before serving, fill a large pastry bag fitted with a 3/4-inch fluted tip with lemon whipped cream. Pipe large 2- to 3-inch high risettes over the trifle top. Pipe any remaining cream into tiny rosettes to fill in between the larger rosettes. Garnish the trifle with additional berries. Serve.

Creamy Dreamy Hot Cocoa

This is perfect treat for a cold winter night, decorating the Christmas tree, waiting for St. Nicholas or even better A SNOW DAY!!! I can also hardly wait to make this yummy treat on our next camping trip....

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water.

Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch.

Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla.

Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

ENJOY!!!!!

Don's Peanut Butter Balls

1 cup crunchy peanut butter
1 cup creamy peanut butter
1 1/2 cups confectioner’s sugar
2 cups (crushed about 1 pkg) graham crackers
Chocolate Dip (see below)


Crush graham crackers with a rolling pin. Mix crumbs with peanut butter, vanilla and butter and mix well. Form into1-inch balls, dip into Chocolate Dip and store in the refrigerator.


8 ounces semi sweet chocolate
3 ounces unsweetened chocolate
½ cake paraffin wax

Melt all together in a double boiler.

Molasses Crinkles

3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 tsp baking soda
2 1/4 cups flour
1/4 tsp salt
1/2 tsp ground cloves
1 tsp ginger
dash nutmeg
1/2 cup white sugar (to roll dough in)

Mix shortening, sugar, egg and molasses - mix thouroughly. Sift flour and dry ingredients together. Mix dry mixture into molasses mix a little at a time and combine completely.

Roll in 1 inch balls and cook on parchment lined cookie sheets at 375 degrees for 10-12 minutes.

Enjoy!! These are great fall cookies .

Best Ever Congo Bars

1 cup pecans (or walnuts) toasted and chopped coarse
1 1/2 cups unsweetened shredded coconut
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp table salt
12 Tbs unsalted butter, melted and cooled
1 1/2 cups packed light brown sugar
2 large eggs - beaten
4 tsp vanilla extract
1 cup chocolate chips (you can do semi-sweet or a mix of semi-sweet and white or even butterscotch)

Preheat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside. Toast coconut on same rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes.

Line a 13 inch by 9 inch baking pan with foil. Whisk flour, baking powder, and salt together in a medium bowl; set aside.

Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in chocolate, coconut, and nuts and turn batter into prepared pan, smoothing top with rubber spatula.

Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not over bake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

For a variation I hold aside a 1/4 cup of coconut and a few Tbs of the chocolate chips and sprinkle them on top before baking. Also if you like you can use toffee chips in place of nuts or in addition to chocolate chips.

Buttermilk Blueberry Pancakes

1 1/2 cup flour
1 Tbs sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 egg
3 Tbs butter - unsalted/melted
1 to 1/14 cup buttermilk
1 cup fresh blueberries

Mix together all dry ingredients - the add milk, vanilla, butter and beaten egg. once completely mixed fold in one cup of washed berries.

Cook in a hot greased skillet flipping once. Serve with berries and syrup of your choice.

*Best Practice: These are great anytime, but especially fun when camping. Simply mix all dry ingredients and place in a plastic storage container - when you are ready to mix add wet ingredients as indicated above - YUMMMOOOO!

Molten Lava Cake

Preheat oven to 425 degrees.

6 (1 ounce) squares of bittersweet chocolate

2 (1 ounce) squares of semisweet chocolate

10 Tablespoons (1 1/4 stick) butter - unsalted

1/2 cup all purpose flour

1 1/2 cups confectioners sugar

3 large eggs

3 egg yolks

1 teaspoon vanilla extract

2 Tablespoons orange liqueur

Grease 6 (6 ounce size) custard cups. Melt the chocolates and butter in the microwave or in a double boiler. Add the flour and sugar to the chocolate mixture. Stir in the eggs and egg yolks until smooth. Stir in the vanilla and liqueur.

Divide the batter evenly among the six custard cups and place in tthe oven backing for 14 minutes. The edges should be firm but the centers runny. Run a knife around the edges to loosen and invert on to dessert plates. I serve with a dollop of whipped cream or vanilla ice cream!

Spinach Artichoke Dip

Ingredients:

1/2 package (10 oz.) frozen chopped spinach, thawed
1 cup drained chopped artichoke hearts
1 cup reduced-fat or regular mayonnaise (Hellman's is best)
1 package (3 oz.) cream cheese - softened
1 onion (6 oz.), peeled and minced
1 clove garlic, pressed or minced
1 cup plus 2 tablespoons grated Parmesan cheese
1/8 teaspoon pepper
1/2 teaspoon paprika

Directions:

Squeeze spinach to remove liquid. With a mixer, beat spinach, artichoke hearts, mayonnaise, cream cheese, onion, garlic, 1 cup Parmesan cheese, and pepper until thoroughly combined.

Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tablespoons Parmesan cheese and the paprika.

Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes.

You can make the cheese mixture up to 2 days ahead, cover, and chill, then bake uncovered.

I serve this with thinly sliced and toasted baguettes -

Slice the bread and arrange on a cookie sheet. Brush with olive oil that has pressed garlic and lightly sprinkle with Parmesan cheese. Toast in a 375 degree oven for 15 minutes or until evenly browned.

Baked Brie

You will need: 2 small brie rounds and 1 egg beaten.

Dough:

8 ounces cream cheese - softened
1/2 cup butter - softened
1 1/2 cups flour

Blend these ingredients, mixing thoroughly. Divide into 2 balls, wrap in plastic wrap and chill 1-2 hours.

Roll out the dough on a lightly floured surface.

Place brie in center and gather edges of dough to fully encase. cut a small circle or use a cookie cutter to cut seasonal appropriate shape to seal the top.

Repeat for second round of brie.

Place on parchment lined cookie sheet and brush with well beaten egg. Bake at 425 degrees until golden - about 15-20 minutes

Serve warm with crackers. Party pleaser!

Chocolate Snowballs

Mix 2 cups flour with 1/2 teaspoon salt and set aside.

Blend:
3/4 cup butter
1/2 cup sugar
2 teaspoons vanilla extract
1 egg

Stir in flour mixture add 1 cup chopped walnuts and 1 cup semi-sweet chocolate chips - MIX WELL, dough will be stiff.

Shape dough into 1 inch balls and place on parchment lined cookie sheets. Bake at 350 degrees for 15-20 minutes until slightly browned.

Cool slightly on racks and then roll in powdered sugar.

I usually double the recipe which works well. Mom has made these every Christmas since I can remember and they are always the first to be devoured!

Shortbread!

1 cup butter, unsalted and softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt


Preheat oven to 350ºF. Makes 4 dozen cookies.

In a large bowl, beat butter until fluffy; gradually beat in powdered sugar and vanilla. Combine flour baking powder and salt then blend into butter mixture a little at a time.

Divide dough in half, shape each portion into a 10-inch log and wrap in wax or parchment paper, chill 8 hours; or freeze up to six weeks, thaw in refridgerator.

Cut each roll into 1/3 inch slices and place on parchment lined cookie sheets.

Bake at for 10-12 minutes or until lightly browned, transfer to wire racks and cool completely

(Shortbread can be stored in airtight containers for up to two weeks.)

VARIATIONS:

Chocolate-Dipped Shortbread Cookies: Microwave 1/2 cup semisweet chocolate morsels in a glass bowl at HIGH 1 minute. Stir until smooth. Dip half of each cooled cookie into chocolate. Place on wax paper to set.

Peanut Butter-and-Jelly Shortbread Cookies: Stir 1/2 cup peanut butter into dough after adding flour mixture. Make an indentation in center of each cookie slice before baking. Fill each indentation with 1/4 teaspoon jelly.

Chocolate-Mint Shortbread Cookies: Stir 1 (4.67-ounce) package chocolate mints, chopped, into dough after adding flour mixture. Proceed as directed.

Toffee Shortbread Cookies: Stir 1 cup almond brickle chips into dough after adding flour mixture. Proceed as directed.

Pecan-Crusted Shortbread Cookies: Coat 10-inch logs with 3/4 cup finely chopped pecans. Proceed as directed.

Red Cinnamon Candy Shortbread Cookies: Stir 1/2 cup red cinnamon candies into dough after adding flour mixture. Proceed as directed.

Snowman Shortbread Cookies: Chill dough 2 hours after adding flour mixture. Shape dough into 16 (3/4-inch) balls, 16 (1/2-inch) balls, and 16 (1/4-inch) balls. Use 1 ball of each size to make snowman shapes, leaving no space between balls. Bake as directed. For eyes, use black gel frosting after cookies cool, or press chocolate mini morsels onto warm cookies. Make scarves using red decorator frosting after cookies cool.

For an extra special treat I melt semi-sweet chocolate chips, dip the cooled shortbread in that then quickly in chopped pecans or toffee chips. Let dry.

Nog for the Dog (Canine Egg Nog)

- 1 container plain yogurt (32 oz or larger)
- 1 jar baby food (any meat flavor)
- 1 large can evaporated milk
- 1 egg
- 1 1/2 cups water

Blend all ingredients and serve in festive holiday bowls. You can also freeze the left over in ice cube trays and give as a summer treat.

* Also as with any uncooked egg dish please be sure your eggs are super fresh and this does not go un-refridgerated.

ENJOY - 4 Paws Up

Maple Bourbon Pecan Pie

Makes 1 nine-inch pie.

All-purpose flour, for dusting
Pie Dough or pre-made pie crust
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs
1 cup plus 2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon, or dark rum
1 teaspoon pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves
2 large egg yolks
2 tablespoons heavy cream
Whipped cream, (optional)

Directions:

Use a pre-made crust (and don't worry about the leaves) OR on a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes.

Heat oven to 400 degrees.

In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.

Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.

Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

We had this Thanksgiving of 2007 and it was a BIG HIT!!!!

Minty Mutt Cookies

- 1 1/2 cups whole wheat flour
- 1 1/2 cups Bisquick
- 1/2 cup mint chopped leaves
- 1/2 cup milk
- 4 tablespoons margarine
- 1 egg
- 1/4 cup corn syrup (light or dark)

Combine all ingredients in food processor, process until well mixed
Roll out on a floured surface to 1/4 to 1/2 inch thickness.

Cut with holiday shaped cookie cutters, place on non-stick cookie pan.
Bake at 375 F for 20 minutes or until lightly browned.

Cool and store in air-tight container.

Dory's favorite stocking stuffer for all her doggie pals! If you like you can also melt carob chips and dip the cookies in for a festive look!!

Oh So Lemony Cookies

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar 2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice 1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Preheat the oven to 375 degrees F.

Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

These cookies keep very well and their pretty lemony flecks make them great for holiday gift giving.

Peanut Brittle

Mrs. Waters, my childhood friend Louise's grandmother shared this recipe with me and Mom when I was a kid. We have been making it for years - it is everyones favorite gift at Christmastime!!


2 cups granulated white sugar
1 cup light corn syrup
1 cup water 1 tsp butter
1/2 tsp. baking soda
2 cups raw blanched peanuts (you can also use cashews in lieu of peanuts)
1/4 tsp salt

Combine sugar, syrup and water a and cook slowly until sugar dissolves. Keep cooking over medium heat, stirring occasionally until the mixture reaches the soft ball stage (340 degrees by most candy thermometers).

At soft ball add the peanuts and salt. Keep stirring and cooking until the mixture reaches the hard-crack stage (300-310 on most candy thermometers).

When the mixture reaches hard-crack remove from heat and add the butter and baking soda - keep stirring and pour out on to well greased surface - preferably metal cookie sheets or marble slab.

Pull apart with well greased cooking tongs and spatula - you can also flip it over while it is still fairly warm to stretch it as well. (I use butter to grease the marble and tools - you can use PAM or other cooking spray but it can leave an icky kind of taste)

When cool break into pieces and store in airtight container. This will keep for 1-2 months.

Italian Christmas Cookies

These are always a holiday favorite. Great with coffee or milk, they have a great almond flavor and a nice crumbly texture. This recipe makes 6 dozen and unless you have a super turbo mixer you really shouldn't double it! Also be sure to use real natural almond extract for best flavor.

6 eggs 1 1/2 cup sugar
1 cup melted butter 1 cup melted shortening (Crisco)
6 cups flour 6 teaspoons baking powder
2 Tablespoons almond extract

Preheat oven to 350 F degrees. Beat the eggs until light. add the sugar and cooled melted butter and cooled melted shortening. Mix well and add the almond extract, baking powder and the flour. Mix thoroughly.

The dough will be stiff and roll small amounts into pencil size coils and shape in the form of an S.

Place on ungreased cookie sheet or cookie sheet lined with parchment paper and baking in oven 10 to 12 minutes until slightly golden. Cool cookies on a rack.


ICING:

Mix 3/4 lb confectioners sugar with 2 Tablespoons of almond extract and add milk until you reach a spreading consistency. Drizzle over the cookies and sprinkle with deceorative sprinkles. (I use the red/green and white balls).

Store in airtight containers and they will be fresh for up to a month. The recipe makes 6 dozen!