Tuesday, December 22, 2009

Cookie Baking Day...

A Stanley Tradition..cookie Baking day with the girls...this year it took 5 women, 9 hours and a small oven fire to produce 21 different holiday treats!! YUMMY!!

Cookies Baking Day…December 13, 2009

Pistachio Bread

Yellow cake box cake mix
2 pkg pistachio pudding (instant)
4 eggs
1/3 cup veggie oil
1/2 cup water
8 oz sour cream

Mix and pour into 2 regular loaf pans or 5 mini loaf pans. Bake at 350 for 50 minutes for regular pans or 30-40 minutes for mini loaf pans. Sprinkle with cinnamon and sugar and chopped pistachios.

Poppy Seed Bread

1 pkg. Duncan Hines Yellow cake mix
1 pkg. lemon instant pudding
1 cup water
1/2 cup oil
1/4 cup oil poppy seeds
4 eggs
1/4 tsp nutmeg
1/4 tsp cinnamon

Grease and flour pans bake at 350 for 45 minutes (in 2 regular sized loaf pans)

*Glaze--mix powdered sugar/water to make a glaze and drizzle on top

Santa Surprises

2 Sticks butter softened
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
3 1/2 cups flour, sifted
1 tsp baking soda
1/2 tsp salt
1 bag Snickers minis
1 bag Dove milk or dark chocolate gifts

Combine butter, peanut butter and sugars with mixer on medium to low until fluffy. Slowly add eggs, vanilla until combined. Mix in flour, baking soda and salt. Cover and chill dough for 2-3 hours.

Unwrap Snickers minis. Remove dough from fridge and divide into 1 Tbls. pieces and flatten.

Put Snickers mini in the middle and form dough into balls around Snickers.

Place on greased baking sheet and bake at 325 for 10-12 minutes.

Cool on rack.

Melt Dove chocolate and drizzle over cookies
Peanut butter temptations

1/2 cup peanut butter
1/2 cup real butter (not margarine)
1/2 cup sugar
1 egg
1/2 tsp. vanilla
Mix these together well and then add
1 1/4 cup flour
3/4 tsp salt
Roll into quarter sized balls and place in mini muffin tins. Bake 10 minutes at 350 degrees.
Remove from oven and immediately press 1
mini Reeces Pieces into each cookie. Cool and enjoy!!!!!!

Peanut Butter Yummys
1 pkg. white almond bark
1 cup peanut butter
3 cups Rice Krispies
1 cup Spanish Peanuts
1 cup Mini Marshmallows

Melt almond bark and peanut butter. Remove from heat and add remaining ingredients. Drop by spoonfuls on waxed paper.

Chocolate cake truffles
1/2 cup cocoa1 box chocolate cake mix1 stick butter1/2 cup powdered sugar1/2 cup preserves1 tsp vanilla1 pkg chocolate almond bark Prepare cake as directed and bake as directed,In small pan melt butter over med heat (don't let it get to hot)Add cocoa and sugar, stir until smooth. Add preserves and vanilla. Stir until smooth and glossy.Remove from heat and let cool.Crumble cake into large bowl. Stir syrup into cake, mix well. Roll into 1" to 1 1/2" balls. Makes approx. 45Melt bark and dip balls.Place on foil to try.

Best when kept in the Refrigerator or freezer!!
Cookie Dough Truffles

1/2 c butter softened
3/4 c brown sugar
2 c flour
14 oz sweetened condensed milk
1 tsp vanilla
1/2 c mini-semi sweet chocolate chips
1/2 c chopped walnuts (optional)
11/2 lb semi sweet chocolate almond bark

Blend butter and brown sugar
Add flour, milk, and vanilla
Stir in chocolate chips

Chill for 1-2 hours

Form dough in to 1 inch balls, chill, dip in melted almond bark and chill until ready to serve. Keep refrigerated.

Oreo Truffles

1 pkg Oreo's crushed1 8oz Cream cheese1 Pkg White Almond Bark Mix crushed cookies and cream cheese together until coated. Roll into balls. Place in the freezer for 30 minutes to 1 hour. Melt bark and dip calls until coated. Dry.

Orange Balls
* 12 ounces vanilla wafer cookies, crushed* 1 cup confectioners' sugar* 1/4 cup butter, room temperature* 1/2 cup orange juice concentrate, thawed* 1/2 teaspoon vanilla extract* sifted confectioners' sugar or coconut for coatingCombine cookie crumbs and 1 cup confectioners' sugar; blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into balls about the size of walnuts; shake in food storage bag with sifted confectioners' sugar or coconut.Arrange orange balls in single layer on waxed paper-lined cookie sheet; store uncovered overnight in refrigerator for best flavor. Makes about 3 dozen.

White crackers
24oz almond bark
1-bow townhouse crackers
Peanut butter

*spread crackers with Peanut butter, making a sandwich. Using tongs dip in melted almond bark, place on wax paper.

Peanut Clusters
3lbs almond bark (white)
8 cups Spanish peanuts
4 cups chocolate chips

*melt almond bark and chocolate chips. Fold in peanuts. Drop on wax paper to cool.

Pecan Sandies
1 cup butter or margarine
¼ cup powdered sugar
2 tsp vanilla
1 tbsp water
2 cups flour
1 cup chopped pecans

*Mix and form small balls. Bake on un-greased cookie sheet at 300 for 20 minutes. While hot roll in powdered sugar.

Chocolate Peppermint Cookies
2 ¼ cup flour
¾ cups unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
¾ cup sugar
2 eggs
1 –1/2 tsp vanilla
½ tsp pure peppermint extract
2 cups semi sweet choc chips

For glaze
¾ cup powdered sugar
¼ tsp peppermint extract
3 –1/2 tsp milk or half and half
Finely crushed candy canes
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In the bowl of your mixer, beat butter with the sugars until fluffy, about 2 minutes. Add eggs, one at a time, beating until smooth after each addition. Scrape sides of bowl as necessary. Add vanilla and peppermint extracts. On low speed, mix in the flour mixture a little at a time. Gently mix in the chocolate chips with a wooden spoon.
Place teaspoons of dough on an ungreased cookie sheet, about 2 inches apart. Bake for 7-8 minutes. Cool for one minute on the pan before transferring to a wire rack to cool completely. Drizzle glaze over the top of the cooled cookies. Sprinkle with crushed candy canes while glaze is still wet. Let cookies stand for 10-20 minutes until set.
Note: to make the glaze, simply mix the powdered sugar, peppermint extract, and milk or half-and-half until smooth and the consistency desired

1 cup shortening
1 ½ cup sugar
2 eggs
2 ¾ cup flour
1 tsp soda
2 tsp cream of tartar
½ tsp salt
Mix all ingredients together in a medium size bowl. Chill in refrigerator for 1 hour.

Make sugar mixture
2 tbsp sugar
1 tsp nutmeg
1tsp cinnamon
mix together in a plastic bag

Roll dough into small balls
Shake in sugar mixture

Place on cookie sheet 2 inches apart, do not flatten.
Bake at 350 till done.

Lemon Snowballs
½ cup lemon drop candy
1 cup butter or margarine, Softened
½ cup powdered sugar
1 tsp grated lemon peel
1 tsp lemon extract
2 ¼ cup flour
¼ tsp salt
Additional powdered sugar
Heat oven to 400ºF. Crush lemon drops in food processor or blender. In large bowl, beat butter, 1/2 cup powdered sugar, the lemon peel and lemon extract with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup of the crushed lemon drops and the salt.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
Bake cookies 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in powdered sugar. Cool 10 minutes; roll in remaining crushed lemon drops. Cool completely on wire rack, about 30 minutes. Reroll in crushed lemon drops if desired.
Crunchy Peanut Butter balls
1 cup peanut butter*
1 (7 ounce) jar marshmallow creme
1 1/2 cups crisp rice cereal
1 1/2 cups semisweet chocolate chips
4 teaspoons shortening
In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set.

Chocolate Billionaires
1 (14 ounce) package caramels
3 tablespoons water
1 1/2 cups chopped pecans
1 cup crisp rice cereal
3 cups milk chocolate chips
1 1/2 teaspoons shortening
Line two baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until form.
Meanwhile, in a small heavy saucepan, melt chocolate chips and shortening over low heat; stir until smooth. Dip candy into chocolate, coating all sides; place on prepared pans. Refrigerate until set. Store in an airtight container.
Oreo Cookie Bark
1 (20 ounce) package chocolate sandwich cookies with creme filling
2 (18.5 ounce) packages white chocolate
Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container.

1 comment:

Crazy, Busy, Ordinary Life said...

wow! Thanks for including the recipes. I'm certain to try more than one soon! Looks like you ladies had a great time!!