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Sunday, December 18, 2005

Spinach Artichoke Dip


2 cloves garlic - minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Romano cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
2 10 oz. boxes frozen chopped spinach - thawed, squeezed dry through a fine sieve
12 oz. jar artichoke hearts - drained, coarsely chopped1/2 cup shredded white cheddar cheese


In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
Stir in flour and cook for 1 minute.
Slowly whisk in cream and broth and continue cooking until boiling.
Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
Sprinkle cheddar evenly over tops.
At this point, the dip can be refrigerated until ready to serve, if desired.
Microwave dip on 50% power just until cheese has melted.

Serves: 12

Spiced Mocha Mix

Great to put together and put in small jars for friends as a gift!

1 cup sugar
1 cup nonfat dry milk powder
1/2 cup powdered non-dairy creamer
1/2 cup Hershey's cocoa
3 tablespoons powdered instant coffee
1/2 teaspoon ground allspices
1/4 tsp ground cinnamon
dash salt

In large bowl combine all ingredients. Store in airtight container. 2 1/2 cups mix.

3 tablespoons of mix in cup.

Champagne Punch

4 8 oz cans lemonade
4 cans water
2 quart bottles very dry champagne
2 quart bottles Sparkling Water (or Club Soda)
1 quart strawberries (frozen)

Mix all together - Makes a really great drink for a brunch, luncheon or dinner party.

Saturday, December 17, 2005

Ambrosia Pie

9 inch pie crust
1 can (11 oz) mandarin orange segments, drained
1 cup flaked coconut
1 can vanilla or lemon pudding
Toasted coconut
Bake crsut. Gently fold orange segments and flaked coconut into 1 1/2 cups of pudding, pour into crust. Chill at least 4 hours. Garnish with remaining pudding and the toasted coconut. Remove pie from refrigerator 10 minutes before serving.

Eggnog Coconut Pie

4 cups Baker's Angel Flake Coconut
1/3 cup butter or margarine, melted
2 packages (4-serving size) Jell-O Vanilla Flavor Instant Pudding and Pie Filling
1 1/4 cups milk
1/2 cup Bacardi Premium Black Rum
1/8 teaspoon nutmeg
3 1/2 cups (8 oz) thawed cool whip

Combine 2 2/3 cups of the coconut with butter. Press evenly into ungreased 9-inch pie pan. Bake at 300 degrees for 10-20 minutes or until golden brown. Cool.

Combine pudding mix, milk, rum, and nutmeg in bowl. Beat at lowest speed of electric beater for 1 minute. Fold in whipped topping and 2/3 cup of the coconut. Spoon into crust. Sprinkle with remaining coconut. Chill 2 hours.

Friday, December 16, 2005

Cherries'n Chocolate Fudge

1 can (14 oz) condensed milk
2 cups (12 oz) Hershey's semi-sweet choc chips
1/2 cup coarsely chopped almonds
1/2 cup chopped candied cherries
1 tspn almond extract

Line square pan, 8x8x2 inches, with foil. In medium micro-wave proof bowl combine sweetened condensed milk and choc chips. Microwave on high 1 1/2 to 2 minutes or until chips are melted and mixture is smooth when stirred. Stir in chopped almonds, cherries and almond extract. Spread evenly in prepared pan. Cover, chill until firm. Store covered in fridge.

Holiday Delights

3 cups sugar
1 cup white corn syrup
1 1/2 cups half and half
1/4 tsp salt
1 1/2 tsp vanilla
1/2 pound Brazil nuts, sliced
1/2 pound pecan halves
1/2 pound broken walnuts
1/2 pound candied cherries, cut in half
1/2 pound candied pineapple, cut in small pieces

Combine sugar, corn syrup, half and half and salt in a heavy saucepan and boil to a soft ball stage. 234 degrees to 238 degrees. Remove from heat and start beating immediately. Add vanilla. When mixture thickens, add nuts and fruits, mixing well. Spread evenly in a well-greased 9x13 inch pan. When cooked, cut into bite size squares. Stores very well in tightly covered container.

Coconut Squares

1 1/4 cups all purpose flour
1/4 cup sugar
1/2 cup shortening
1 cup well drained pineapple
1 tab softened margarine
1/2 cup white sugar
1 egg
1 1/2 cups flaked coconut

Preheat oven to 350 degrees. Combine flour and sugar in bowl. Cut in shortening with a pastry blender or 2 knives until mixture is fine like cornmeal. Pat into bottom of 8 inch square pan. Bake 15 minutes. Top with pineapple. Combine next 3 things. Beat well. Add coconut. Blend. Spread over pineapple. Return to oven 25-30 minutes or until done. Cut in squares.

Holiday Wreaths and Trees

1/2 cup margarine
30 large marshmallows
1 tsp vanilla
15-20 drops green food coloring
3 1/2 cups corn flakes
1/3 cup red hot cinnamon candies

Melt margarine and marshmallows together. Blend in vanilla and food coloring. Fold in corn flakes. Form into wreaths and Christmas trees on wax paper. Decorate with red hots. Makes 3 dozen.

Mincemeat Stuffed Apples

6 baking apples, cored
6 tab mincemeat
6 tab brown sugar
Preheat oven to 350 degrees

Peel upper 1/4 of apples. Fill each with 1 tab mincemeat. Sprinkle each with 1 tab brown sugar. Pour 1/2 cup water into baking pan. Place apples in pan. Bake 45 minutes, baste frequently.

Serve with whipped cream.

Favorite Gingerbread

1/2 cup soft shortening
2 tbsp sugar
1 egg
1 cup dark molasses
1 cup boiling water
2 1/4 cups flour
1 tsp soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon

Heat oven to 325 degrees. Grease and flour square pan. Mix ingredients. Beat until smooth. Pour into pan. Bake 45-50 minutes. Serve hot cut in wedges with ice cream or whipped cream. Makes 9 servings.

Lil's Welsh Cakes

Lil was a friend of my parents' when I was growing up. She was from England and eventually her husband, John, and she became American citizens and my parents were their witnesses/sponsors (not sure exactly what it was called). Anyway...she made this wonderful dessert and now you can too!

2 tab margarine
Blend in 3/4 cup sugar
2 well beaten eggs
1 tsp vanilla
2 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
Add 1 cup currents

Chill. Roll dough out to 1/4 inch thick. Cook over low heat in frying pan for 5 minutes each side (300 degrees in electric frying pan). Cut out with biscuit cutter or medium size drinking glass. YUMMY!

Thursday, December 15, 2005

Santa's Surprises

2 sticks butter, softened
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tspn vanilla
3 1/2 cups all purpose flour
1 tspn baking soda
1/2 tspn salt
1 bag Snickers miniatures (or Reeses cups or Milky Ways or Hershey's kisses)
1 bag Dove milk or Dark Chocolate gifts

Combine the butter, peanut butter, and sugars using a mixer on medium to low speed until light and fluffy.
Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, baking soda and salt.
Cover and chill dough 2-3 hours
Unwrap all candy
Remove dough from refrigerator. Divide into 1 tbspn pieces and flatten.
Place candy in center of each piece of dough
Form the dough into a ball around each candy
Place on greased cookie sheet and bake at 325 degrees for 10-12 minutes
Let cookies cool. Spruce up by drizzling melted Dove Chocolate over the top of each cookie.

Grandma's Ginger Cookies

2 pint bottles of Brer Rabbit Molasses (green label if they have it)
1 pint melted lard
1 pint buttermilk
2 eggs
1 tsp salt
2 tbsp ginger
2 tbsp soda
1 cup sugar (white)5
5 pounds flour (won't need all of this, but have on hand)

Cream sugar and eggs, add salt, ginger and soda, mixing well after each addition, then add lard, molasses and buttermilk, beating after each. Then add flour a couple of cups at a time until you have a soft sticky dough. DO NOT get the dough stiff or cookies will be dry. Flour board and roll out and cut with juice glass or small cutter. Bake at 350 degrees for 10-12 minutes.

Wednesday, December 14, 2005

Chocolate Orange Balls

1 bag (6 oz) semisweet chocolate chips
1/2 cup sugar
3 tblspns light corn syrup
1/2 cup o.j.
2 1/2 cup crushed vanilla wafers
1 cup chopped pecans or walnuts

Melt chocolate chips in medium saucepan over low heat. Stir in 1/2 cup sugar. Stir in corn syrup and juice. Combine cookies and nuts in bowl. Stir in choclate mixture. Cover and refrigerate 1 hour, until firm. Shape into 1 inch balls and roll in sugar. Store in container at room temperature 1 week before serving. Makes 5 1/2 dozen.

Nancy's Chocolate Rum Ball's

1 (8 1/2 oz) chocolate wafer cookies, crushed or chocolate pie crust
1 cup pecans, chopped fine
1 cup sifted powdered sugar
1/4 cup ligh corn syrup
1/4 cup dark rum
Additional powdered sugar for rolling rum balls in

Combine 1st 5 ingredients in a large bowl; stir well. Shape into 1" balls, and let stand 10 minutes. Roll in additional powdered sugar.

Tuesday, December 13, 2005

Apple Dapple Cake

3 eggs
2 cups sugar
1 1/2 cups oil
Cream above ingredients together

3 cups sifted plain flour
1 tsp soda
1 tsp salt
2 tsp vanilla
1 cup coconut
1 cup raisins
1 cup black walnuts
3 cups apples, peeled and chopped

Mix and bake in greased and floured tube pan for 1 and 1/2 hours at 350 degrees.


1 cup brown sugar (light)
1 stick margarine
1/4 cup milk

Combine in saucepan and cook 2 and 1/2 minutes or until thick. Pour over cake just out of oven while mixture is bubbling hot. Cool before removing cake. Can be frozen if desired.

Angel Crunch

1 Angel Food Cake
1 large and 1 small carton of Cool Whip
6 heath bars crushed

Divide cake in two layers, by pulling a thread through the cake. Combine cool whip and heath bars. Frost cake. Keep refrigerated until ready to eat.

Monday, December 12, 2005

French Breakfast Puffs

1/2 cup sugar
1/3 cup butter or margarine
1 egg
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
6 tab margarine
1/2 cup sugar
1 tsp ground cinnamon

Turn on oven to 350 degrees.

In large mixing bowl, cream together 1/2 cup sugar, 1/3 cup butter or margarine and egg. In a separate bowl, mix together flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with milk, beating well after each addition. Spoon into a greased muffin pan about 2/3 full. Bake for 20-25 minutes. In small sauce pan, melt butter or margarine. Combine 1/2 cup sugar and cinnamon in saucer. Remove muffins from oven; immediately dip tops in melted margarine, then in cinnamon-sugar mixture to coat the tops. Serve warm.

Praline Biscuits

Heat oven to 400 degrees

1/2 cup butter
1/2 cup packed brown sugar
36 pecan or walnut halves
Ground cinnamon
2 cups Bisquick
1/3 cup applesauce
1/3 cup milk

Place 2 tsp butter, 2 tsp brown sugar and 3 pecan halves in each of 12 muffin cups, 2 1/2 x 1 1/4. Sprinkle cinnamon in each cup; heat in oven until melted.

Mix baking mix, applesauce and milk until dough forms; beat 20 strokes. Spoon onto mixture in cups.

Bake 10 minutes. Invert on heat proof serving plate.

12 biscuits.

Sunday, December 11, 2005

Kay's Hot Mushroom Turnovers

1 (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
1 1/2 cup all-purpose flour
1/4 lb fresh mushroooms, minced
1 medium onion, minced
1 1/2 tblspn butter or margarine, melted
2 tblspn sour cream
1 tblspn all-purpose flour
1/2 tsp salt
1/8 tsp dried thyme
1 egg beaten

Combine cream cheese and 1/2 cup butter in a medium bowl, stirring well. Add 1 1/2 cup flour, stirring until smooth. Shape dough into a ball and cover with plastic wrap. Chill 1 hour.

Saute mushrooms and onion in 1 1/2 tblspn butter in a heavy skillet over low heat until tender, stirring frequently. Remove from heat, and stire in sour cream and next 3 ingredients. Set aside.

Roll pastry to 1/8 inch thickness on a lightly floured surface. Cut with a 3-inch cookie cutter. Place 1/2 tsp of mushroom mixture in center of each circle. Brush edges of circle with egg, and fold dough in half, pressing to seal edges. Crimp edges and prick tops with a fork. Brush tops with remaining egg.

Place turnovers 1 inch apart on ungreased baking sheets. Bake at 450 degrees for 12 minutes or until golde brown. Serve immediately. Yield: 3 dozen turnovers.

Note: Turnovers may be frozen baked or unbaked. Allow baked turnovers to cool completely before freezing. To reheat, bake frozen turnovers at 450 for 6-8 minutes. To freeze unbaked turnovers, place in freezer on baking sheets until firm; remove from sheets, and place in freezer containers. To reheat, bake frozen turnovers at 450 degrees at 15-20 minutes or until golden brown.

Stuffed Tomatoes

6 med-large tomatoes
1/4 cup crumbled crisp bacon (6 slices)
1/4 cup chopped celery
1 small onion, finely chopped
1 cup soft bread crumbs
1/2 tsp salt
1/4 cup grated cheese

Heat oven to 350 degrees. Cut slices from top of 6 unpeeled tomatoes. Scoop out centers and mix pulp with listed ingredients. Fill centers of tomatoes. Sprinkle 1/4 cup grated cheese; dot with margarine. Bake 30 minutes in greased muffin cups or baking dish.

Saturday, December 10, 2005

Hot Sausages

3 lb polish sausage (sliced into pieces)
32 oz tomato sauce
1 small can tomato paste (6 oz)
1 1/2 tsp oregano
1/8 tsp thyme
1 1/2 tsp red pepper seeds(hot)

Mix all above ingredients except red pepper, sprinkle this on top. Add enough water to make misture thin. Simmer 2 hours, then taste to see if hot enough. Simmer 1 hour more, then it is done. Spoon off grease that comes to top and serve.

Good with mashed potatoes or rice.

Be sure to have Rolaids on hand! But it is really good!

Linda May's Kraut Barak

Use either a roll or regular bread dough, raised. Shread 1 small head of cabbage, 1 onion, cut into a skillet which has a small amount of shortening in it. Then add 1/2 lb hamburger, salt and pepper. Simmer till done and juice has cooked down. Roll raised dough in flat sheet and cut in large squares. In each square put about 5 tsp of the cabbage mixture. Bring up corners of bread and pinch together. Set in greased pan. Let raise till light and bake till brown. 425 degrees.

Friday, December 09, 2005

Baked Ham

Bake 20 minutes per pound 350 degrees

2 tablespoons brown mustard
2 tablespoons regular mustard
whole cloves
can of pineapple juice
1 cup brown sugar

Poke holes in fat side of ham, stick cloves in holes, mix mustards and brown sugar till it makes a galze, then spoon and rub over hamm and cloves. Place in roaster, pour pineapple juice around ham in roaster. Cover with roaster lid and bake.

Country-Fried Venison

1 1/2 pounds venison (3/4 inch thick)
1 cup all purpose flour
salt and pepper
Seasoning Salt to taste
4 tablespoon bacon drippings
2 cloves garlic, minced
1 quart water
1/3 cup all purpose flour
1 medium onion, thinly sliced
1/2 pound fresh mushrooms, sliced
Hot cooked rice

Prepare venison by trimming all fat and removing connective tissue. Cut meat into serving-size pieces, and pound each pied to 1/4 to 1/2 inch thickness. Combine 1 cup flour, 1/4 tsp salt, 1/8 tsp pepper, and seasoned salt; dredge the venison in the flour mixture. Heat 1 tablespoon bacon drippings in a large heavy skillet, add garlic, and saute until golden.

Remove garlic, and set aside. Add remaining bacon drippings to skillet, and set aside. Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring until thickened. Stir in 1/2 tsp salt and 1/8 tsp pepper. Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms, cover and simmer 15 minutes. Serve over rice.

Thursday, December 08, 2005

Eleanor's Pineapple casserole

1 20 oz can pineapple chunks
1/2 cup granulated sugar
3 tbsp flour
1 cup shredded sharp cheddar cheese
1/4 cup margarine melted
1/2 cup Ritz cracker crumbs

Drain pineapple, reserving 3 tbsp juice. Combine sugar and flour and stir in reserved juice. Add cheese and pineapple chunks. Mix well. Spoon mixture into greased 1 qt casserole. Combine melted margarine and cracker crumbs, stirring well. Sprinkle over pineapple mixture.

Bake at 350 degrees for 20-30 minutes or until crumbs are lightly browned.

Broccoli Souffle

2 boxes frozen chopped broccoli
1 can mushroom soup
1 cup miracle whip
2 eggs beaten
1 1/2 tsp onion flakes
1 cup grated cheese

Cook broccoli and drain. Then mix remaining ingredients. Place in buttered baking dish, place buttered bread crumbs on top.

Bake 350 degrees for 30 minutes.

White House Christmas Menu 2005: BillyBob Still Waiting for his Invite

2005 Christmas Reception Menu

Christmas Buffet Reception
Artisanal Domestic and French Cheeses served with Rustic Breads and Seasoned Fruits
Brown Sugar Baked Ham served with Horseradish-Mustard Sauce (served with Hot Sweet Potato Biscuits)
Spinach Gnocchi with Winter Greens, Pancetta Bacon, Baby Vegetables and Brown Butter
Farfalle Pasta with Maine Lobster, Asparagus and Lemon-Vanilla Sauce
Smoked Salmon Display with Yukon Potato Crepes, Chive Créme Fraiche, and Red Onion Marmalade
Maryland Crab Cakes with Lime-Ancho Remoulade
Thai Peanut Chicken Skewers with Cilantro Dipping Sauce

Christmas Buffet Suppers
Hot Tomato Bouillon
Holiday Waldorf Salad with Kiwi, Pineapple, and Lemon Yogurt
Hickory Smoked Bourbon Turkey with Cranberry-Orange Relish
Crown Roast of Lamb with Spiced Pecan Apples
Honeyed Sweet Potato Soufflé
Glazed Beans with Bacon, Sugar and Shallots
Christmas Reception Desserts
Peppermint-Chocolate Meringue Kisses
Chocolate Cracklin'
Barney Bush
Miss Beazley
Ginger-Orange-Cherry Molasses
Other Specialities:
Warm Apple Oatmeal Crisp with Vanilla Sauce
Warm Grand Marnier Savarin with Cherry Sauce and Whipped Cream
Spicy Pumpkin Custard
Buche Noel Cake
Truffle Tree
Dark Chocolate and Milk Chocolate Roasted Whole Almonds
Glace Fruits
Fondant Gift Petit Fours
# # #

Tuesday, December 06, 2005

Waldorf Salad

4 or 5 apples washed, cored and diced up
1 cup or more of nuts
raisins if desired

Mix these together with 2 or 3 tablespoons of mayonnaise. Store in refrigerator.

Cranberry Salad

1 can cranberries
1 can 15 1/4 oz pineapple (crushed)
1/2 cup pecans
8 oz cream cheese
2 tbsp mayo
2 tbsp sugar
1 envelope dream whip

Mix cream cheese, mayo and sugar. Set aside - mix up dream whip. Add pineapple, cranberries, and pecans to dream whip and stir. Then add in cream cheese, mayo and sugar. Freeze.

Monday, December 05, 2005

Emerald Frost Punch

Makes 1 1/2 quarts

42 oz of lemon-lime soda
1/2 cup water
1/3 cup mint jelly
3 tab lime juice
8 slices lime

Freeze 28 oz of lemon-lime soda in ice cube trays.

Combine water and jelly in a saucepan. Heat for 5 minutes or until jelly dissolves, stirring constantly. Remove from heat. Add remaining ingredients. Mix well.

Serve with lemon-lime ice cubes.

Homemade Hot Cocoa Mix

Great to have on hand or to give as a gift!
2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup Hershey's cocoa
1/2 cup powdered non-dairy creamer
dash salt

In large mixing bowl, combine all ingredients, blend well. Store in tightly covered container.

1/4 cup mix plus 3/4 boiling water.

Sunday, December 04, 2005

BillyBob's Steak Grill


A steak, from cheap to expensive, usually bought at the out of date discount price.
salt coarse ground
pepper from the pepper mill.


Let steak reach room temperature.
Next break some cloves out of the garlic and slice into slivers.
Cover with salt and pepper both sides.
Then use a knife to slice slits into the steak. Slide the slivers into the slits the more the better.
Have a hot charcoal grill with a lid. Maybe add some soaked hickory chips to the coals.
Place the steak on the grill and wait about five minutes. Then turn the steak.
BillyBob likes his steak rare so check back in about four minutes.

After cooking wait five minutes to let the juices redistribute in the meat.
Have at it. When you chomp into that garlic be ready for a nice surprise.

Walnut Pumpkin Pie

1 6 oz Graham Cracker Pie Crust
1 15 oz can pumpkin
1 14 oz can Eagle Brand Sweetened Condensed Milk
1 egg
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 cup packed brown sugar
2 tablespoons all purpose flour
2 tablespoons butter
3/4 cup chopped walnuts

Heat oven to 425 degrees. In mixing bowl, combine pumpkin, sweetened condensed milkk, egg, 3/4 tsp cinnamon, ginger, nutmeg, and salt, mix well. Turn into pie crust. Bake 15 minutes. Remove pie. Reduce oven tem to 350 degrees. In small bowl combine sugar, flour and remaining 1/2 tsp of cinnamon, cut in margarine until crumbly. Stir in walnuts. Sprinkle evenly over pie. Bake 40 minutes or until knive inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate.

Chocolate Chess Pie

2 eggs
3 tbsp cocoa
1 tsp vanilla
1 tsp white corn syrup (Karo)
1 and 1/2 cups sugar or little less
1/2 cup milk
1/4 cup margarine melted

Beat eggs, milk, margarine and sugar. Add syrup, cocoa, and vanilla. Mix well. Bake 350 degrees in unbaked pie shell until firm (about 45 minutes).

Saturday, December 03, 2005

Fast Chocolate Pecan Fudge

1/2 cup butter or margarine
3/4 cup Hershey's cocoa
4 cups confectioners sugar
1 tspn vanilla extract
1/2 cup evaporated milk
1 cup pecan pieces

Line square pan, 8x8x2 inches, with foil; set aside. In medium micro-proof bowl microwave butter on high until melted. Add cocoa; stir until smooth. Stir in confectioner's sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave on high 1 minute; stir. Microwave an additional minute or until mixture is hot. Beat with wooden spoon until smooth, add pecans. Pour into prepared pan. Cover; chill until firm. Cut into squares. Store covered in refrigerator.

Terry's Cinnamon-Raisin Bars

1/2 cup margarine
1 cup brown sugar
1 1/2 cups all purpose flour
1/2 tsp soda
1/2 tsp salt
1 1/2 cup quick cooking rolled oats

Raising filling: Combine 1/4 cup granulated sugar and 1 tablespoon cornstarch in saucepan. Stir in 1 cup water and 2 cups raisins. Cook over medium heat till thickened and bubbly. Cool.

Cinnamon filling: Mix 1 cup sifted confectioner's sugar with 1/4 tsp ground cinnamon. Stir in enough milk (about 1 tablespoon) for drizzling consistency.

Heat oven to 350 degrees. Cream margarine, and sugar. Mix dry ingredients together, stir into creamed mixture. Add oats and 1 tablespoon water. Mix till crumbly. Firmly pat half the mixture in greased 13x9x2 pan. Spread with raisin filling. Mix remaining crumbs and 1 tablespoon water, spoon over filling. Pat smooth. Bake at 350 degrees about 35 minutes. Cool. Drizzle with cinnamon icing.

Thursday, December 01, 2005

Fig or Date Filled Cookies

1 cup shortening
2 cups brown sugar
3 eggs
4 cups flour
1/2 tsp salt
1/2 tsp vanilla

Mix above and chill.
Then cook until thick:

1 1/2 cups chopped figs or dates
1/2 cup water
1/2 cup sugar
1 cup chopped nuts

After dough is chilled. Pinch off some and roll out. Spread some of the filling on dough, then roll up as a jelly roll and wrap in wax paper, being sure to close well, so it won't dry out. Repeat this process until all the dough and filling has been used. Makes 4-6 rolls. Place in refrigerator over night, next day slice off and bake at 350 degrees for 20-25 minutes.

Candy Cane Cookies

Preheat oven to 375 degrees

Blend together thoroughly:

1 cup soft shortening (2 sticks margarine)
1 cup powdered sugar
1 egg
1/2 tsp peppermint extract (or almond extract if you don't want the minty flavor)
1 tsp vanilla
2 1/2 cups flour
1 tsp salt

After this is blended, divide the dough in half, in one half, add a few drops of red food coloring until mixture is bright red. Then take some plain dough and make into a round strip, then take some red dough and do the same, then plat the dough together and form into a cane. Bake at 375 degrees until brown.