Yummy Christmas Cookies!
Mint Truffle Chip Cookies—Heather Overly
Blend:
2 cups sugar
2 cups butter
2 cups brown sugar
Add:
4 eggs
2 tsp vanilla
Sift:
4 cups flour
5 cups oatmeal- chopped in blender
1 tsp salt
2 tsp baking soda
2 tsp baking power
Add:
10 oz Andes Crème de Menthe Baking Chips
Bake at 375 degrees for 6-10 minutes on an un-greased cookie sheet.
Press one Mint Truffle Hershey’s Kiss in the middle of each cookie immediately after removing from the oven.
Rhubarb Muffins
Deonne Johnson
1 1/4 cup brown sugar
1/2 cup oil
1 egg
2 tsp vanilla
1 cup buttermilk
1 tsp soda
1/2 tsp salt
1 tsp baking powder
2 1/2 cups flour
1 1/2 cups rhubarb (I like boiling with a bit of sugar for a few minutes before adding to batter)
1/2 cup walnuts
Mix together sugar, oil, egg, vanilla, and buttermilk. Beat in soda, salt, and baking powder. Add flour and mix well. Add rhubarb and nuts. Pour in greased muffin tins. Bake at 400 for 20-25 minutes.
Pumpkin Bread
1 can 15 oz pumpkin
1 2/3 cup sugar
2 tsp vanilla
4 large eggs
3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1 bag chocolate chips
2/3 cup vegetable oil
Grease bottoms only of 2 loaf pans. Preheat oven to 350. Mix all but chocolate chips. Bake 8 inch loaves 50-60 min until toothpick is clean cool 10 min on wire rack. Loosen and remove from pans.
Chex Sweet Mix
2 cubes butter
1 1/2 c. corn syrup
1 1/2 c sugar
3 TB vanilla
1/2 box Rice Chex (or any flavor will do)
1/2 box Golden Grahams
1/2 pkg. coconut
1/2 c. almonds
In a saucepan, combine the butter, corn syrup, sugar, and vanilla. Heat and boil for 2 minutes. Pour over the dry ingredients and mix well to coat. Spread mixture on a cookie sheet to dry. I remember Grandma T. bringing this to summer family reunions to share. The Grandkids loved this treat!
Applesauce Muffins
2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1 cup unsweetened applesauce
1/2 cup butter, melted
Preheat oven to 375 F. Grease or line with paper cupcake liners a 12 cup muffin pan. Combine the flour, sugar, baking powder, cinnamon and salt in a medium bowl. Whisk to blend. Add the egg, applesauce and melted butter. Stir until just blended. Spoon into the prepared pan. Bake until puffed and a toothpick inserted in center comes out clean; 18-20 minutes. Transfer to a wire rack and cool 5 minutes. Invert and cool completely. Makes 12 muffins.
We make these at holiday time. I love this recipe because the cookies are so soft. Kids just love to use the cookie cutters and decorate them!
Sugar Cookies
Mix: 1 cup sugar
1/2 cup sour cream
1 egg
1 tsp vanilla
1/2 cup butter
Add:
3 1/4 cup flour
1 tsp soda
1 tsp salt
Add additional flour while kneading dough, approximately ½ cup. Roll out (not too thin). Cut out shapes. Bake at 350 for 5-10 min. (not browned but firm to touch.) Frost
Frosting
½ cup margarine
2 cups powdered sugar
Milk
Coconut flavoring or almond
PlayDough
4 Cups Flour
2 TB Cream of Tartar
3/4 Cup Salt
3 Cup Boiling Water
2 TB Oil
Combine Dry Ingredients. Mix well. Combine Oil and Water. Add to Dry ingredients. Mix and then store in an air tight container.
PlayDough
4 Cups Flour
2 TB Cream of Tartar
3/4 Cup Salt
3 Cup Boiling Water
2 TB Oil
Combine Dry Ingredients. Mix well. Combine Oil and Water. Add to Dry ingredients. Mix and then store in an air tight container.
