Wednesday, December 27, 2006

Ingredients:

One pound of butter
1.5 cups dark brown sugar
1.5 cups white sugar
3 tsps vanilla
4 eggs
dash cinnamon
dash salt
2 tsps baking soda
4 cups flour
2 cups oatmeal
3 tbs ground flax seed
2 bags chocolate chips
2 cups crushed pecans
1.5 cups orange-flavored dried cranberries (Trader Joe’s)

Do the usual creaming. Mix in dry ingredients. Mix in additional “stuff.” Drop onto silicon baking sheets using a cookie dough scooper. Bake at 350 for 11 minutes.

[via Dee]

Friday, October 06, 2006

This is THE MONTH of the PUMPKIN, peoples!

Filling Ingredients:

1 cup firmly packed brown sugar
1/4 cup sugar
1 (29-ounce) can pumpkin
1 (12-ounce) can evaporated milk
5 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

Topping Ingredients:

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup cold Butter
1/2 cup chopped pecans

Garnish Ingredients:

Heavy Whipping Cream, whipped, sweetened, if desired
Ground cinnamon

Cooking Instructions:

Heat oven to 350°F.  Combine all filling ingredients in large bowl.  Beat at medium speed, scraping bowl often, until smooth.

Pour into greased 13x9-inch baking pan.  Bake for 25 to 30 minutes or until partially set.

Meanwhile, combine 3/4 cup flour and 1/2 cup brown sugar in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.  Stir in pecans.  Sprinkle topping over hot, partially baked pumpkin filling.  Continue baking for 15 to 20 minutes or until knife inserted in center comes out clean.  Cool 30 minutes. Refrigerate until cooled completely (1 1/2 hours).

To serve, dollop each serving with whipped cream; sprinkle with cinnamon, if desired.  Store refrigerated.

Yield: 15 servings

Monday, June 28, 2004

Here’s the recipe:

1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup heavy whipping cream
1/2 cup colored sugar for decoration

1 In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.

2 Preheat oven to 350 degrees F (175 degrees C).

3 On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the cookie sheets.

4 Bake *just* until set (5-6 minutes in my oven when I make round cookies 1.5 inches wide).  Do NOT wait until cookies turn golden brown, they will be too dry.  I also only bake on a stone, not sure how these turn out when baked on metal.

I have the frosting recipe at home, but from memory, I think this is it:

1/4 cup butter, softened
4 cups powdered sugar
2 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1-2 Tbsp whole milk
Food coloring

Combine butter and sugar.  Add unbeaten egg whites, vanilla and cream of tartar.  Add milk and food coloring until almost runny consistency.  Dip tops of cookies in icing and place on rack to dry.  Icing will dry to a smooth, shiny, firm finish.

via Sherri

Sunday, December 28, 2003

(from December 2003 issue of Gourmet magazine)
Makes about 4 dozen

2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 large egg
1/2 tsp vanilla
2 Tblsp fresh lemon juice
1 Tblsp finely grated lemon zest

Whisk together flour, baking powder and salt in samll bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with a paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. Mix in lemon juice and zest.

From dough into a 12 inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours (or freeze up to one month, wrapped in double layer of plastic wrap).

Put oven racks on upper and lower thirds of of oven and preheat to 375.

Cut enough 1/8 - 1/4 inch thick sllices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart. Return remaining dough to fridge. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes, then transfer with a metal spatula to racks to cool completely.

{via Sherri}

Diabetic cookie recipe
Submitted by: Sherry Lewis - AllRecipes.com
I have spent years looking for good sugar free recipes - this is one of them.
Servings: 24

Ingredients:
1/2 cup shortening
3 tablespoons granulated artificial sweetener
1 egg
2 1/2 cups cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup skim milk
2 tablespoons water
1 teaspoon vanilla extract

Directions:
1. Cream shortening, add sugar replacement and egg; beat well. In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well.

2. Chill dough 2 to 4 hours.

3. Preheat oven to 325 degrees F (165 degrees C).

4. Roll out 1/8 inch thick and cut the cookies. Bake for 8 to 10 mins. Cool. Keep in air tight container.

{via V}

Diabetic cookie recipe
Submitted by: Jenn Hall - All Recipes.com
A delicious holiday cookie that diabetics can enjoy as well.
Servings: 20

Ingredients:
1/2 cup butter
2 cups all-purpose flour
1 cup granulated artificial sweetener
1/3 cup sour cream
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup ground almonds
1/2 cup raspberry preserves

Directions:
1. In a large mixing bowl, cream together butter and sugar substitute with an electric mixer. Gradually add egg and vanilla while mixing. Sift together flour, baking powder, and baking soda. Stir in by hand. Finally, stir in sour cream and ground almonds. Divide dough in half and refrigerate for at least 2 hours.

2. Preheat oven to 375 degrees F (190 degrees C).

3. On a well floured surface, roll out each half of the dough to 1/8 inch thickness. Cut out cookies using a 2 inch round cookie cutter. Using a 3/4 inch star or heart shaped cookie cutter, cut the center from half of all the rounds. Place cookies 1 inch apart on an ungreased cookie sheet and bake in preheated oven for 6 to 8 minutes. Remove cookies from cookie sheet and cool on a wire rack.

4. To assemble: Stir the spreadable fruit until fruit so it is smooth. Spoon 1/2 teaspoonful of fruit onto each of the cookies without the holes. Set a cookie with a hole on top of the fruit layer. Enjoy!

{via V}