Holiday Recipe Exchange (Cookies, Squares, Anything!)

The ClubHouse: Archives: Holiday Recipe Exchange (Cookies, Squares, Anything!)

Beagle

Monday, December 17, 2001 - 09:17 am Click here to edit this post
Hello everyone and happy holidays! I got to thinking the other day, wouldn't it be nice to exchange Christmas recipies amongst ourselves. It's always nice to find a new recipe, especially one that's been tried by someone you
know, this way you'll know it will turn out...lol Just add yours to the list, you never know, one of your holiday favorites could become someone else's holiday favorites! I've included mine here, it's called Peanut Blossoms....


Peanut Blossoms: prep time, 5-7 minutes, freezes well.

Ingredients:
1 3/4 cups All Purpose or Unbleached Flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar
48 Kisses milk chocolates, unwrapped


Preparation Directions:

1. Heat oven to 375°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix at low speed until stiff dough forms. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

2. Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.

4 dozen cookies


If you so desire, you can replace the kisses with strawberry jam giving them a peanut butter and jelly taste! ENJOY!

From our home to yours, may you all have a wonderful, happy and safe holiday season!

Joy and family

Jewels

Monday, December 17, 2001 - 11:30 am Click here to edit this post
Great Idea Beagle!!

My new favorite...

Pumpkin Chocolate Loaf

3 1/2 cups sugar
1 1/4 cups vegetable oil
3 eggs
1 can (29 oz.) solid-pack pumpkin
3 squares (1 oz. each) unsweetened chocolate, melted and cooled
1 1/2 tsp. vanilla extract
3 3/4 cups all purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/4 tsp. baking soda
1 1/4 tsp. ground cinnamon
1 1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
2 cups (12 ounces) semisweet chocolate chips

In a large bowl, combine sugar and oil. Add eggs; mix well.
Stir in the pumkin, chocolate and vanilla; mix well.
Comine the dry ingredients; stir into pumpkin mixture just until blended.
Stir in chips.
Transfer to three greased 9" x 5" x 3" loaf pans.
Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
Wrap and freeze for up to 6 months.

I'm not a big fan of pumpkin, but I really enjoy this!

Whoami

Monday, December 17, 2001 - 12:37 pm Click here to edit this post
White Christmas Merinques

2 egg whites
2/3 cup sugar
1 tsp vanilla extract
1 cup chopped nuts
1 cup choclate chips (variation, use chocolate mint chips)

Beat egg whites till stiff. Slowly add sugar a tablespoon at a time, beating thoroughly after each addition.

Fold in vanilla, nuts and chips.

Drop from tablespoon onto a cookie sheet lined with foil. Do not peak.

Place cookies in a preheated 400 degree oven. Turn oven off immediately. Leave overnight, or at least 6 hours.

Yield: 3 dozen

humorous side note: every time I see the instructions "beat egg whites until stiff," I think, "what, beat until my shoulders are stiff?"

Holly

Monday, December 17, 2001 - 02:04 pm Click here to edit this post
LOUISIANA PECAN BALLS

PREP AND COOK TIME: About 45 minutes
MAKES: About 28 cookies
About 1 cup (1/2 lb.) butter, at room temperature 2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped pecans (about 4 oz.)
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
2. In a medium bowl, mix flour and baking powder. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans.
3. Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
4. Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies stand on sheets until cool enough to handle.
5. Place remaining 1 1/2 cups powdered sugar in a shallow bowl. Roll warm cookies in powdered sugar to coat all over; discard remaining sugar. Set cookies on racks to cool completely. Per cookie: 143 cal., 59% (85 cal.) from fat; 1.3 g protein; 9.4 g fat (4.4 g sat.); 14 g carbo (0.5 g fiber); 73 mg sodium; 18 mg chol.

These are really good.
I love to try new recipes and all yours sound great.Our family is getting together for breakfast Christmas morning at my mom's if any one has any idea as to what I can fix to take I sure would appreciate any recipes you have.

MERRY CHRISTMAS TO ALL!!

Beagle

Monday, December 17, 2001 - 02:54 pm Click here to edit this post
Here's a wonderful recipe for your Christmas morning breakfast, Holly. It's quick and easy too! This will be loved by everyone in the family, it's a real chocolat treat!

Chocolate Chip Pancakes


1 1/4 cup flour
1 tablespoon sugar
1/4 tsp. cinnamon
1 tablespoon baking powder
1/4 tsp. salt
2 eggs
1 cup milk
4 tablespoon melted butter
3/4 tsp. vanilla
3/4 C chocolate chips


Preheat griddle or skillet. Combine flour, sugar, cinnamon, baking powder and salt in a large bowl. Mix together liquid ingredients and beat into dry mixture until smooth. Fold in the chocolate chips. Pour 1/4 cup batter for each pancake onto hot griddle. Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more. Serve immediately topped with your favorite syrup, jam or peanut butter!

Schoolmarm

Monday, December 17, 2001 - 06:34 pm Click here to edit this post
Check out my chocolate mint square in the TVCH recipe book thread! YUMMY!

Holly

Monday, December 17, 2001 - 06:56 pm Click here to edit this post
Wow Beagle we love pancakes and the chocolate chips will only make them better. We're not counting calories that day so I believe this will work.Thank-you.

Urgrace

Monday, December 17, 2001 - 09:34 pm Click here to edit this post
Oh Beagle! Peanut blossoms are delicious!

Willi

Tuesday, December 18, 2001 - 09:16 am Click here to edit this post
These are great recipes! Thanks for sharing them. You might also be interested in the "TVCH Recipe Book" located under General Discussions in "The Library." Who would think to look for food in a library, huh?

Willi

Tuesday, December 18, 2001 - 09:28 am Click here to edit this post
A little change of direction (sorry):

TVCH Recipe Book is located under "Discussion" in "The Library."

I get lost off-line too.
:)

Gail

Tuesday, December 18, 2001 - 04:09 pm Click here to edit this post
I made Baklava last week from this recipe (got it from www.allrecipes.com). It was soooo good, they begged me to make it again two days later. (I did). I followed this recipe pretty close except the first pan I used an extra stick of butter - I didn't have any extra for the second pan and wish I had. Nothing is more joyous then having a whole pan of baklava to dig into. :) It really is not that difficult to make - takes about 30 - 40 minutes to assemble the layers - after that it is nothing.

Baklava

1 (16 ounce) package phyllo dough (not puff pastry)
1 pound chopped nuts (I used walnuts)
1 cup butter (no substitutes)
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey


Directions
1 Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2 Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3 Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4 Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5 Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Dahli

Thursday, December 20, 2001 - 01:23 pm Click here to edit this post
Thanks Gail, that is awesome, turned out fantastic, and is now an official addition to my annual baking!

Gail

Thursday, December 20, 2001 - 03:43 pm Click here to edit this post
Dahli, did you make it?? I am assembling a pan tonight I think to take to my neighbors tomorrow night. I am going to see if I can wait til tomorrow afternoon to cook it though - kind of a test.

Kitty

Thursday, December 20, 2001 - 06:15 pm Click here to edit this post
Ginger Sparkles

3/4 cup butter
1 cup brown sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves

Cream together butter, sugar, molasses and egg until light and fluffy. Measure dry ingredients and stir to blend. Stir into creamed mixture. Refrigerate for 1 hour. Roll dough into balls and roll balls in sugar. Bake at 375 for 10 minutes or until top of cookie cracks. Do NOT overcook! They are better soft. Makes about 30 cookies.

These cookies are really easy to make and always a big hit with my guests.

Misslibra

Thursday, December 20, 2001 - 08:54 pm Click here to edit this post
I'll have to try that baklava if it is as good as you said it is. I saw it made on TV before, but never tried the recipe.

I'm giving away cookies as christmas gifts this year. I saw this recipe on the food network channel on a show called cookie swap.

World's Best Cookies

Recipe courtesy Corinne Thorud

1 stick butter
1 stick margarine
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla
3/4 cup Crisco oil
1 egg
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup finely chopped nuts
1 cup Old-fashioned Quaker Oats
1 cup shredded coconut
1 cup Rice Krispies

Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.


Yield: 150 cookies

This is one of many cookie recipes I'll be trying out this christmas.

Gail

Thursday, December 20, 2001 - 10:21 pm Click here to edit this post
I am giving some cookies away as a gift. I just spent the past 5 hours baking cookies. First I baked 10 dozen fruitcake cookies (half are a present for a co-worker who loves fruitcake) Then, I just made a double batch of those spritz cookies you make with a cookie press.

Half are for my neighbors Christmas party tomorrow night and some are for when they hit the road Saturday and the other half are for work tomorrow - I have some in a big cookie can and then some in smaller plastic containers for the shift workers.

I did not get to make my baklava tonight - I will do it when I get home from work tomorrow. :)

Max

Thursday, December 20, 2001 - 11:56 pm Click here to edit this post
I baked quite a few cookies this week, but not THAT many! :)

I'm giving mixes to friends. I put together baskets that contain a soup mix, cornbread mix, and cookie mix. Each quart jar is topped with pretty holiday fabric and has the recipe attached. I put a bit bow on the basket (I made those instead of paying major bucks for 'em) that has a miniature PT Cruiser ornament in the middle. I made those from some 1/68-scale PTs I bought off of EBay, then tied ribbon to them and hot glued a miniature Christmas tree to the top and a miniature wreath to the front grill.

I figure they can make their own darned cookies (and soup and cornbread). Then I can't be tempted to eat all that cookie dough!

Sbw

Friday, December 21, 2001 - 11:19 am Click here to edit this post
Cheese Ball

2 - 8 oz packages of cream cheese
1 - 16 oz can pineapple
1/4 cup minced green pepper
2 tablespoons minced onion
1 teaspoon seasoned salt

Be sure the drain the pineapple extremely well and then do it again. :) Mince the GP and onion as fine as you can.

Mix together, shape and roll in pecan pieces.

Don't use a mixer unless you want nice, creamy, fluffy spread that won't make a ball. (But it still tastes good.)

Dahli

Saturday, December 22, 2001 - 01:55 pm Click here to edit this post
Yes Gail I did make it, and I don't think it's gonna 'make it' till Christmas!

I bake scads every year and give it as gifts to friends and neighbours, with some friends waiting anxiously for the call to come and get it...
My back deck is covered in containers luckily it's so cold here I would never have room for all this indoors.

thanks again Gail, it is a nice change from my usual.

Weinermr

Saturday, December 22, 2001 - 08:25 pm Click here to edit this post
We've had this recipe the last two years - two years ago on New Years Eve, and last year on New Years day. It's a delicious crab dip, but REALLY REALLY spicy hot due to the pickled jalapenos! To cut down the heat, use fewer jalapenos, or less of their liquid. And don't rub your eyes after you touch them unless you wash your hands really thoroughly! Enjoy!!

SPICY CRAB DIP

1 pound cream cheese, cubed
1/2 cup liquid from a jar of pickled jalapenos
4 to 6 pickled jalapenos
2 (14-ounce) cans artichoke hearts in water, drained and quartered
8 ounces sour cream
1 lb lump crabmeat
1/2 cup grated parmesan cheese
Salt, to taste
Pepper, to taste

In a medium heavy pan over low heat, combine the cream cheese, jalapeno liquid, and pickled jalapenos, and cook, stirring occasionally, until the cream cheese has just melted. Stir in the artichoke hearts and sour cream, and continue to cook, stirring often, until the mixture is hot. Stir in the crabmeat and Parmesan cheese, add salt and pepper to taste, and cook until the mixture just simmers (do not boil).

Serve with toasted pita bread triangles, crackers, chips, bread, etc.

Sbw

Wednesday, December 26, 2001 - 11:30 am Click here to edit this post
Ooohhhh... will be trying the crab dip.

Weinermr

Wednesday, December 26, 2001 - 11:57 am Click here to edit this post
Cool Sbw, let me know how it turns out!

Beagle

Wednesday, January 09, 2002 - 06:07 pm Click here to edit this post
Hey by the way Weinermr... we tried the crab dip on New Years and it was a HUGE hit! Every single person who was there asked me for the recipe which I was glad to pass on. I even told everyone how I came to have it, many of them asked me to thank you :)

Weinermr

Wednesday, January 09, 2002 - 06:58 pm Click here to edit this post
Beagle, I'm very happy that you tried the recipe, and that it went over so well. Thank you so much for letting me know!

Sbw

Friday, January 11, 2002 - 04:18 pm Click here to edit this post
Just getting by here.. Great stuff Weinermr.

Weinermr

Friday, January 11, 2002 - 06:37 pm Click here to edit this post
Thanks for letting me know, Sbw. I'm glad you liked it!