Holiday Recipe Exchange
11-12-2008, 01:43 PM
#1
Senior Member
Thread Starter
Join Date: Sep 2008
Location: Wisconsin
Posts: 993
The holidays are sneaking up Ladies and Gentlemen, and for me, this means cookies!
Who's up for a recipe exchange? Would anyone want to share their favorite holiday recipies?
I will share my favorite sugar cookie recipie once I get to a computer, typing that long of recipie with my thumb would be painful! (posting using my phone.)
Who's up for a recipe exchange? Would anyone want to share their favorite holiday recipies?
I will share my favorite sugar cookie recipie once I get to a computer, typing that long of recipie with my thumb would be painful! (posting using my phone.)
11-12-2008, 02:23 PM
#2
Power Poster
Join Date: Jul 2008
Location: East Oklahoma - pining for Massachusetts
Posts: 10,477
Oh Yeah!!! This is a recipe for a German Christmas cookie called Pheffernuse or Pepper Nuts. Hope it is okay to put the recipes right here. Sounds logical to me. The part that says the mixing directions are on another page just ignore. Put the wet ingredients together and the dry ones in another bowl. Then slowly mix the dry into the wet.
11-12-2008, 03:02 PM
#3
Super Member
Join Date: Mar 2007
Location: Central FL
Posts: 4,829
Blue Ribbon Oatmeal Cookies
6 Tablespoons butter (4 Tbl. = ¼ cup)
6 Tablespoons margarine
1 cup light brown sugar
½ cup white sugar
2 eggs
4 Tablespoons water
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
2-½ cups oatmeal
1 cup raisins (craisins are good in these, too)
1 cup chopped nuts
Preheat oven to 350*
Cream butter, margarine, and sugars together. Add water and vanilla. Beat in eggs, one at a time. Combine flour, salt, soda, and cinnamon. Add to creamed mixture. Stir in oats, raisins, and nuts.
Drop by teaspoons on to prepared baking sheets, 2” apart. Bake 8-10 minutes or until bottom of cookies are lightly browned. Let stand to firm up before transferring to wire racks to cool.
Makes 4-5 dozen, but they disappear fast.
If you bake in a gas stove, they will be crispy outside and chewy inside. Electric ovens make them crispy thoughout. Either way, they taste great.
6 Tablespoons butter (4 Tbl. = ¼ cup)
6 Tablespoons margarine
1 cup light brown sugar
½ cup white sugar
2 eggs
4 Tablespoons water
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
2-½ cups oatmeal
1 cup raisins (craisins are good in these, too)
1 cup chopped nuts
Preheat oven to 350*
Cream butter, margarine, and sugars together. Add water and vanilla. Beat in eggs, one at a time. Combine flour, salt, soda, and cinnamon. Add to creamed mixture. Stir in oats, raisins, and nuts.
Drop by teaspoons on to prepared baking sheets, 2” apart. Bake 8-10 minutes or until bottom of cookies are lightly browned. Let stand to firm up before transferring to wire racks to cool.
Makes 4-5 dozen, but they disappear fast.
If you bake in a gas stove, they will be crispy outside and chewy inside. Electric ovens make them crispy thoughout. Either way, they taste great.
11-12-2008, 03:18 PM
#4
Super Member
Join Date: Mar 2007
Location: Central FL
Posts: 4,829
Eggnog Holiday Cookies
1 c. butter, softened
2 c. sugar
1 c. egg nog
1 tsp. baking soda
2 eggs
½ tsp. nutmeg
5 ½ c. flour
Beat sugar and butter until fluffy. Add everything else but flour and mix well. Gradually stir in flour. Divide dough in half. Chill well. Roll to 1/8” thick, cut out shapes. Bake at 375 degrees for 8-10 minutes or until lightly browned. Decorate as desired
Egg nog icing
3 c. confectioner’s sugar
¼ c. softened butter
1/3 c. egg nog
Beat until smooth, makes about 1 ½ cups
1 c. butter, softened
2 c. sugar
1 c. egg nog
1 tsp. baking soda
2 eggs
½ tsp. nutmeg
5 ½ c. flour
Beat sugar and butter until fluffy. Add everything else but flour and mix well. Gradually stir in flour. Divide dough in half. Chill well. Roll to 1/8” thick, cut out shapes. Bake at 375 degrees for 8-10 minutes or until lightly browned. Decorate as desired
Egg nog icing
3 c. confectioner’s sugar
¼ c. softened butter
1/3 c. egg nog
Beat until smooth, makes about 1 ½ cups
11-12-2008, 03:23 PM
#5
Senior Member
Join Date: Mar 2007
Location: Knob Noster, MO
Posts: 913
here is our fav. easy candy recipe
Fool’s Toffee
36 to 40 saltine crackers (1 sleeve)
1 cup (2 sticks) real butter
1 cup packed dark brown sugar
2 cups (12 oz.) milk chocolate chips
½ to 1 cup chopped pecans
Line a 10x17 inch-baking pan with foil and coat the foil with butter. Arrange the crackers in a single layer with sides touching in the prepared pan. Combine 1 cup butter and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, stirring constantly.
Pour the butter mixture over the crackers. Using a wooden spoon spread the mixture evenly over the crackers. Bake at 350 degrees for 5 minutes. Sprinkle with the chocolate chips and let stand for 2 minutes or until the chips soften. Spread the chocolate evenly over the prepared layers. Sprinkle with pecans and press lightly. Chill for 30 minutes or until set. Break into pieces and store in a covered container in the refrigerator.
Fool’s Toffee
36 to 40 saltine crackers (1 sleeve)
1 cup (2 sticks) real butter
1 cup packed dark brown sugar
2 cups (12 oz.) milk chocolate chips
½ to 1 cup chopped pecans
Line a 10x17 inch-baking pan with foil and coat the foil with butter. Arrange the crackers in a single layer with sides touching in the prepared pan. Combine 1 cup butter and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, stirring constantly.
Pour the butter mixture over the crackers. Using a wooden spoon spread the mixture evenly over the crackers. Bake at 350 degrees for 5 minutes. Sprinkle with the chocolate chips and let stand for 2 minutes or until the chips soften. Spread the chocolate evenly over the prepared layers. Sprinkle with pecans and press lightly. Chill for 30 minutes or until set. Break into pieces and store in a covered container in the refrigerator.
11-12-2008, 04:51 PM
#6
Senior Member
Thread Starter
Join Date: Sep 2008
Location: Wisconsin
Posts: 993
An elderly friend gave this to me, it was her mother's recipe:
Cut Out Cookies
1 cup shortening or lard
2 cups sugar
1 cup sour cream
2 eggs
1 tsp baking soda
1 tsp vanilla
4 or 5 cups flour
Cream sugar, shortening and eggs. Add the rest, mix. Refrigerate overnight before rolling out on a floured surface. Bake 350' for 10 to 12 minutes. Cool and frost.
This is the original recipie's frosting. I use a mix of butter, milk and powdered sugar instead.
1 cup sugar
1/3 cup water
2 egg whites
Cook sugar and water until it spins a thread. While sugar mixture is cooling, beat egg whites until stiff. Gradually add cooked mixture to egg whites, continue to beat until it loses its gloss. Frost cookies.
This is such a fabulous recipe! I hope you enjoy it!
Cut Out Cookies
1 cup shortening or lard
2 cups sugar
1 cup sour cream
2 eggs
1 tsp baking soda
1 tsp vanilla
4 or 5 cups flour
Cream sugar, shortening and eggs. Add the rest, mix. Refrigerate overnight before rolling out on a floured surface. Bake 350' for 10 to 12 minutes. Cool and frost.
This is the original recipie's frosting. I use a mix of butter, milk and powdered sugar instead.
1 cup sugar
1/3 cup water
2 egg whites
Cook sugar and water until it spins a thread. While sugar mixture is cooling, beat egg whites until stiff. Gradually add cooked mixture to egg whites, continue to beat until it loses its gloss. Frost cookies.
This is such a fabulous recipe! I hope you enjoy it!
11-12-2008, 06:45 PM
#7
Senior Member
Join Date: Mar 2008
Location: Kansas - north west corner
Posts: 547
My great grandmother made these - Hungarian foldovers we call them
Mix 1lb flour, 1lb butter and 1lb cream cheese - It works best if you let the butter and cream cheese soften overnight.
Refrigerate dough until stiff then roll out until to 1/8" thickness. Cut into 2" squares and drop a teaspoon of apricot jam in the middle. Fold the opposite corners up and pinch tight then fold down. Brush with beaten egg yolk and sprinkle with sugar. Bake at 375 until brown.
I recommend covering the cookie sheet with tin foil cause the jelly will leak out and the sugar browns on the cookie sheet too.
If this doesn't make sense let me know I did this from my brain and doesn't work well sometimes :)
Mix 1lb flour, 1lb butter and 1lb cream cheese - It works best if you let the butter and cream cheese soften overnight.
Refrigerate dough until stiff then roll out until to 1/8" thickness. Cut into 2" squares and drop a teaspoon of apricot jam in the middle. Fold the opposite corners up and pinch tight then fold down. Brush with beaten egg yolk and sprinkle with sugar. Bake at 375 until brown.
I recommend covering the cookie sheet with tin foil cause the jelly will leak out and the sugar browns on the cookie sheet too.
If this doesn't make sense let me know I did this from my brain and doesn't work well sometimes :)
11-12-2008, 06:49 PM
#8
Super Member
Join Date: Oct 2007
Location: San Antonio, Texas
Posts: 2,842
Peppermint Bark
Ingredients:
2 lbs of white chocolate
12 candy canes
1/2 tsp. natural peppermint
Directions:
1. Line a rimmed baking sheet w/ parchment paper; set aside. melt chocolate in a heatproof bowl set over a pan of gently simmering water.
2. Meanwhie, put candy canes in a plastic bag; crush into 1/4 inch pcs w/ rolling pin. Stir in peppermint flavoring and candy canes into melted chocolate. Remove from heat, and pour mixture onto lined sheet. Refigerate until firm; break into pcs.
Great for gift giving!!! Put in a tin lined w. parchment paper, decorate w/ a bow and give to your favorite friends. Take to a gathering at church, office or social club!!!!
Really great tasting!!!!! Yum Yum!!!!
HappyEatting!!!!
Remember calories don't count during the holidays!!!!
Ingredients:
2 lbs of white chocolate
12 candy canes
1/2 tsp. natural peppermint
Directions:
1. Line a rimmed baking sheet w/ parchment paper; set aside. melt chocolate in a heatproof bowl set over a pan of gently simmering water.
2. Meanwhie, put candy canes in a plastic bag; crush into 1/4 inch pcs w/ rolling pin. Stir in peppermint flavoring and candy canes into melted chocolate. Remove from heat, and pour mixture onto lined sheet. Refigerate until firm; break into pcs.
Great for gift giving!!! Put in a tin lined w. parchment paper, decorate w/ a bow and give to your favorite friends. Take to a gathering at church, office or social club!!!!
Really great tasting!!!!! Yum Yum!!!!
HappyEatting!!!!
Remember calories don't count during the holidays!!!!
11-12-2008, 06:50 PM
#9
Super Member
Join Date: Oct 2007
Location: San Antonio, Texas
Posts: 2,842
Egg Nog French Toast
Ingredients:
1 1/2 c. egg nog
1 c. milk
4 eggs/ beaten
8 slices of cinnamon raisin bread
nutmeg to taste
butter for frying
cinnamon and/ or powdered sugar for garnish
Whisk together egg nog, eggs, milk *** Can be done the day before***
Dip bread in egg nog mix and put on griddle. Top w/ cinnamon, and/or powdered sugar
Ingredients:
1 1/2 c. egg nog
1 c. milk
4 eggs/ beaten
8 slices of cinnamon raisin bread
nutmeg to taste
butter for frying
cinnamon and/ or powdered sugar for garnish
Whisk together egg nog, eggs, milk *** Can be done the day before***
Dip bread in egg nog mix and put on griddle. Top w/ cinnamon, and/or powdered sugar
11-12-2008, 06:51 PM
#10
Super Member
Join Date: Oct 2007
Location: San Antonio, Texas
Posts: 2,842
Hidden kisses cookies
Ingredients:
1 cup/2sticks butter at room temp.
2/3 c sugar
1/2 tsp. vanilla extract
1/2 tsp.pure almond ext.
1 3/4 c. flour
3/4 c. chopped pecans
1 9oz. pkg choc. kisses
1 1/2 c. confectioner's sugar
In a lg. bowl, cream butter, sugar, vanilla and almond ext. Stir in flour and blend well. Add pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour.
Unwrap the kisses. Press a scant Tbs. of dough around each kiss, covering it completely shape into a ball.
Place the cookies on ungreased cookie sheet and bake 10 minutes at 375 degrees F.
Cool slightly, then transfer to a rack to cool completely. Roll the cookies in confectioner's sugar.
Store in tight plastic storage container.
Ingredients:
1 cup/2sticks butter at room temp.
2/3 c sugar
1/2 tsp. vanilla extract
1/2 tsp.pure almond ext.
1 3/4 c. flour
3/4 c. chopped pecans
1 9oz. pkg choc. kisses
1 1/2 c. confectioner's sugar
In a lg. bowl, cream butter, sugar, vanilla and almond ext. Stir in flour and blend well. Add pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour.
Unwrap the kisses. Press a scant Tbs. of dough around each kiss, covering it completely shape into a ball.
Place the cookies on ungreased cookie sheet and bake 10 minutes at 375 degrees F.
Cool slightly, then transfer to a rack to cool completely. Roll the cookies in confectioner's sugar.
Store in tight plastic storage container.
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