Pumpkin Bars
from Better Homes & Gardens Cookies, Cookies, Cookies
2 c. all-purpose flour
1 1/2 c. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves
1 16 ounce can pumpkin
1 c. cooking oil
4 beaten eggs
1 c. chopped walnuts (optional)
Cream Cheese Frosting (recipe follows)
1. In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon, baking soda, salt and cloves. Stir in the pumpkin, cooking oil, and eggs till thoroughly combined. If desired, stir in the walnuts.
2. Spread batter into an ungreased 15x10x1-inch baking pan.
3. Bake in a 350 degree oven for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
4. Frost with Cream Cheese Frosting or sift powdered sugar over top. Cut into bars. Store covered in refrigerator. Makes 48.
Cream Cheese Frosting: In medium mixing bowl, beat one three ounce package of cream cheese, 1/4 c. butter or margarine and 1 teaspoon vanilla with electric mixer on medium to high speed till light and fluffy. Gradually add one cup powdered sugar, beating well. Gradually beat in about 1 1/4 c. additional sifted powdered sugar to make spreading consistency.
The story behind this recipe: I'm a sucker for baked goods using pumpkin (fall is my favorite time of year). I first made these bars for a cake walk at my son's preschool. They turned out so yummy, I didn't want to give them up for the game. When we brought the plate of bars into gym for the cake walk, I was surprised by how many other baked goods there were. We ended up leaving and didn't do the game, so I don't even know if the bars ended up in a good home or not. ~Karen
Friday, December 12, 2008
Oh Sugar, Sugar
Farm House Cookies
from Jill Rhead, source unknown
1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
1/2 tsp. baking soda
4 tsp. baking powder
4 1/2 c. flour
1/2 tsp. salt
1. Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time. Add sour cream and vanilla.
2. Sift dry ingredients together and add to creamed mixture.
3. Use a rolling pin to roll out on floured surface, fairly thick (between 1/4 and 1/2 inch). Cut with cookie cutters. Place on greased cookie sheet.
4. Bake 15-18 minutes until edges are barely golden). Cool and frost, then eat up!
The story behind this recipe: I got this recipe from my mother-in-law back when my husband and I first started dating. If you need to make a lot of cookies or large cookies, this is the recipe for you. It makes a big batch. Sometimes I get tired of baking before I run out of dough. It makes a soft almost cake like cookie (just don't roll the dough too thick, otherwise they will turn out like cakes). This is the recipe I referenced in the Cream Cheese Cookies post.~Karen
from Jill Rhead, source unknown
1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
1/2 tsp. baking soda
4 tsp. baking powder
4 1/2 c. flour
1/2 tsp. salt
1. Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time. Add sour cream and vanilla.
2. Sift dry ingredients together and add to creamed mixture.
3. Use a rolling pin to roll out on floured surface, fairly thick (between 1/4 and 1/2 inch). Cut with cookie cutters. Place on greased cookie sheet.
4. Bake 15-18 minutes until edges are barely golden). Cool and frost, then eat up!
The story behind this recipe: I got this recipe from my mother-in-law back when my husband and I first started dating. If you need to make a lot of cookies or large cookies, this is the recipe for you. It makes a big batch. Sometimes I get tired of baking before I run out of dough. It makes a soft almost cake like cookie (just don't roll the dough too thick, otherwise they will turn out like cakes). This is the recipe I referenced in the Cream Cheese Cookies post.~Karen
Thursday, December 11, 2008
Baked Apple Dessert
Baked Apples with Cherrie and Almonds
From The New Mayo Cookbook
Yield 6
1/3 cup dried cherries, coarsely chopped
3 tablespoons chopped almonds
1 tablespoon wheat germ
1 tablespoon firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 small golden delicious apples
1/2 cup apple juice
1/4 cup water
2 tablespoons dark honey
2 teaspoons walnut or canola oil
1. Preheat the oven to 350 degrees.
2. In a small bowl, toss together the cherries, almonds, wheat germ, brown sugar, and nutmeg until all the ingredients are evenly distributed. Set aside.
3. The apples can be left unpeeled, if you like. To peel the apples in a decorative fashion, with a vegetable peeler or a sharp knife, remove the peel from each apple in a circular motion, skipping every other row so that rows of peel alternate with rows of apple flesh. Working from the stem end, core each apple, stopping 3/4 inch from the bottom.
4. Divide the cherry mixture among the apples, pressing the mixture gently into each cavity.
5. Arrange the apples upright in a heavy ovenproof frying pan or a small baking dish just large enough to hold them (I put them in a tinfoil lined 13x9 and just made the foil edges around the apples). Pour the apple juice and water into the pan. Drizzle the honey and oil evenly over the apples, and cover the pan snugly with aluminum foil. Bake until the apples are tender when pierced with a knife, 50-60 minutes.
6. Transfer the apples to individual plates and drizzle with the pan juices. Serve warm or at room temperature. (I served them with vanilla ice cream, yum, yum!)
The story behind this recipe: I was looking for a good dessert that the kids and adults would like--this was a big hit! I made it when we had some friends over. In addition to serving it hot with some vanilla ice cream, we had hot apple cider tea. I felt pretty fancy--when our friends walked in the door, the warm house smelt like yummy apples! ~Tami
From The New Mayo Cookbook
Yield 6
1/3 cup dried cherries, coarsely chopped
3 tablespoons chopped almonds
1 tablespoon wheat germ
1 tablespoon firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 small golden delicious apples
1/2 cup apple juice
1/4 cup water
2 tablespoons dark honey
2 teaspoons walnut or canola oil
1. Preheat the oven to 350 degrees.
2. In a small bowl, toss together the cherries, almonds, wheat germ, brown sugar, and nutmeg until all the ingredients are evenly distributed. Set aside.
3. The apples can be left unpeeled, if you like. To peel the apples in a decorative fashion, with a vegetable peeler or a sharp knife, remove the peel from each apple in a circular motion, skipping every other row so that rows of peel alternate with rows of apple flesh. Working from the stem end, core each apple, stopping 3/4 inch from the bottom.
4. Divide the cherry mixture among the apples, pressing the mixture gently into each cavity.
5. Arrange the apples upright in a heavy ovenproof frying pan or a small baking dish just large enough to hold them (I put them in a tinfoil lined 13x9 and just made the foil edges around the apples). Pour the apple juice and water into the pan. Drizzle the honey and oil evenly over the apples, and cover the pan snugly with aluminum foil. Bake until the apples are tender when pierced with a knife, 50-60 minutes.
6. Transfer the apples to individual plates and drizzle with the pan juices. Serve warm or at room temperature. (I served them with vanilla ice cream, yum, yum!)
The story behind this recipe: I was looking for a good dessert that the kids and adults would like--this was a big hit! I made it when we had some friends over. In addition to serving it hot with some vanilla ice cream, we had hot apple cider tea. I felt pretty fancy--when our friends walked in the door, the warm house smelt like yummy apples! ~Tami
Tuesday, December 9, 2008
It's Cream Cheese-y Goodness
Cream Cheese Sugar Cookies
from The Pillsbury Cookbook
Yield 5-6 dozen cookies
1 c. sugar
1 c. margarine or butter, softened
3 oz. pkg. cream cheese, softened
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk (reserve white)
2 c. all purpose flour
Colored sugar, if desired
1. In large bowl, combine sugar, margarine, cream cheese, salt, almond extract, vanilla and egg yolk; blend well. Stir in flour until well blended. Refrigerate dough for 2 hours.
2. Heat oven to 375 degrees. On lightly floured surface, roll out dough one third at a time to 1/8 inch thickness. Cut into desired shapes with lightly floured cookie cutters.
3. Place 1 inch apart on ungreased cookie sheets. Leave cookie plain or sprinkle with colored sugar. Bake at 375 degrees for 7-10 minutes or until light golden brown. Cool completely. If desired frost and decorate.
The story behind this recipe: I turned to this recipe when I didn't have all the ingredients for my usual sugar cookie recipe. The batch was a good amount as well. There have been times where I've made a sugar cookie recipe but end up running out of patience before I've cut out all the dough. They also are soft and have a unique flavor because of the cream cheese. Doubly delicious with cream cheese frosting. ~Karen
from The Pillsbury Cookbook
Yield 5-6 dozen cookies
1 c. sugar
1 c. margarine or butter, softened
3 oz. pkg. cream cheese, softened
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk (reserve white)
2 c. all purpose flour
Colored sugar, if desired
1. In large bowl, combine sugar, margarine, cream cheese, salt, almond extract, vanilla and egg yolk; blend well. Stir in flour until well blended. Refrigerate dough for 2 hours.
2. Heat oven to 375 degrees. On lightly floured surface, roll out dough one third at a time to 1/8 inch thickness. Cut into desired shapes with lightly floured cookie cutters.
3. Place 1 inch apart on ungreased cookie sheets. Leave cookie plain or sprinkle with colored sugar. Bake at 375 degrees for 7-10 minutes or until light golden brown. Cool completely. If desired frost and decorate.
The story behind this recipe: I turned to this recipe when I didn't have all the ingredients for my usual sugar cookie recipe. The batch was a good amount as well. There have been times where I've made a sugar cookie recipe but end up running out of patience before I've cut out all the dough. They also are soft and have a unique flavor because of the cream cheese. Doubly delicious with cream cheese frosting. ~Karen
Sunday, December 7, 2008
You've Got Your Peanut Butter in My Chocolate (Part 2)
Peanut Butter Thumbprints
from Hershey's
1 c. butter, softened
2 c. packed light brown sugar
1 1/2 c. peanut butter, crunchy or smooth (your preference)
2 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 3/4 c. finely chopped unsalted dry roasted peanuts
Thumbprint Filling (recipe follows)
1. Heat oven to 350 degrees. In a large mixer bowl, beat butter, brown sugar and peanut butter until well blended. Add eggs and vanilla; beat well.
2. Sift together flour, baking powder and baking soda. Gradually add to peanut butter mixture.
3. Shape dough into 1-inch balls; roll in peanuts. Place on ungreased cookie sheet. Bake 8-10 minutes or until cookies are just set.
4. Press thumb gently in center of each cookie; cool slightly. Remove from cookie sheet to wire rack. Cool completely.
5. Prepare Thumbprint Filling. Spoon or pipe about 1/2 tsp. filling into each thumbprint. About 8 dozen cookies.
Thumbprint Filling
3 oz. cream cheese, softened
3 TBS. light corn syrup
1/2 tsp. vanilla extract
1 c. semi-sweet chocolate chips, melted
1/2 c. powdered sugar
In small mixer bowl, beat cream cheese, corn syrup and vanilla until well blended. Add chocolate, beating well. Gradually add powdered sugar; beating until blended and smooth. About 1 1/3 cups filling.
The story behind this recipe: This is an alternative to the usual thumbprint cookies that use jelly or chocolate kisses. The filling stays soft, and if you have any left over, it's good with peanut butter and Ritz crackers. ~ Karen
from Hershey's
1 c. butter, softened
2 c. packed light brown sugar
1 1/2 c. peanut butter, crunchy or smooth (your preference)
2 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 3/4 c. finely chopped unsalted dry roasted peanuts
Thumbprint Filling (recipe follows)
1. Heat oven to 350 degrees. In a large mixer bowl, beat butter, brown sugar and peanut butter until well blended. Add eggs and vanilla; beat well.
2. Sift together flour, baking powder and baking soda. Gradually add to peanut butter mixture.
3. Shape dough into 1-inch balls; roll in peanuts. Place on ungreased cookie sheet. Bake 8-10 minutes or until cookies are just set.
4. Press thumb gently in center of each cookie; cool slightly. Remove from cookie sheet to wire rack. Cool completely.
5. Prepare Thumbprint Filling. Spoon or pipe about 1/2 tsp. filling into each thumbprint. About 8 dozen cookies.
Thumbprint Filling
3 oz. cream cheese, softened
3 TBS. light corn syrup
1/2 tsp. vanilla extract
1 c. semi-sweet chocolate chips, melted
1/2 c. powdered sugar
In small mixer bowl, beat cream cheese, corn syrup and vanilla until well blended. Add chocolate, beating well. Gradually add powdered sugar; beating until blended and smooth. About 1 1/3 cups filling.
The story behind this recipe: This is an alternative to the usual thumbprint cookies that use jelly or chocolate kisses. The filling stays soft, and if you have any left over, it's good with peanut butter and Ritz crackers. ~ Karen
Don't Marsh My Mallow
Victor and Rebecca's Most Excellent Treats
from Rebecca Teagarden, Seattle Times March 4, 2007
1/4 C. butter and extra to grease the pan
10 ounces regular marshmallows or 4 cups miniature marshmallows
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. chili powder
5 1/2 cups Cocoa Puffs cereal
1 C. broken pecan pieces
1. Grease well a 9x13-inch pan with butter.
2. Melt the 1/4 C. butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted.
3. Remove from heat. Stir in cinnamon, vanilla and chili powder. Add Cocoa Puffs and pecans. Stir until well-coated.
4. Press mixture into pan with a sheet of waxed paper or a greased spoon. Let cool and slice into squares with a greased knife.
The story behind this recipe: I saved this recipe from the newspaper's Sunday magazine section, holding onto to it for over a year before making the treats. I made them for a meeting. I thought they turned out AWESOME! Other people at the meeting said they liked them too. Not sure if they were just being polite or thought they were yummy too. The cinnamon and chili powder combination is unusual, but delicious. And who doesn't like pecans? ~Karen
from Rebecca Teagarden, Seattle Times March 4, 2007
1/4 C. butter and extra to grease the pan
10 ounces regular marshmallows or 4 cups miniature marshmallows
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. chili powder
5 1/2 cups Cocoa Puffs cereal
1 C. broken pecan pieces
1. Grease well a 9x13-inch pan with butter.
2. Melt the 1/4 C. butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted.
3. Remove from heat. Stir in cinnamon, vanilla and chili powder. Add Cocoa Puffs and pecans. Stir until well-coated.
4. Press mixture into pan with a sheet of waxed paper or a greased spoon. Let cool and slice into squares with a greased knife.
The story behind this recipe: I saved this recipe from the newspaper's Sunday magazine section, holding onto to it for over a year before making the treats. I made them for a meeting. I thought they turned out AWESOME! Other people at the meeting said they liked them too. Not sure if they were just being polite or thought they were yummy too. The cinnamon and chili powder combination is unusual, but delicious. And who doesn't like pecans? ~Karen
Wednesday, December 3, 2008
Yo Ho Ho and a Bottle of Rum
Rum Cake
From Jennifer Mueller
1 C. pecans, chopped
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
1 C. water
1/2 C. oil
1/2 C. rum
4 eggs
Sauce
1 stick margarine
1 C. sugar
1/4 C. water
2 oz. rum
Sprinkle pecans in bottom of well greased Bundt-style pan. In a bowl, mix together cake mix, pudding, water, oil and rum. Beat in eggs. Pour batter in pan and bake 1 hour at 325 degrees. Let cool before removing from pan.
For sauce: Bring butter, sugar, water and rum to a boil in saucepan. Pour onto cooled cake.
The story behind this recipe: My friend Jennifer is famous for her rum cake. When we worked together, any time word got around she had brought in a rum cake, crowds would gather, it was so delicious and decadent. Also, a nip of rum never hurts, especially in this cake. ~Karen
From Jennifer Mueller
1 C. pecans, chopped
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
1 C. water
1/2 C. oil
1/2 C. rum
4 eggs
Sauce
1 stick margarine
1 C. sugar
1/4 C. water
2 oz. rum
Sprinkle pecans in bottom of well greased Bundt-style pan. In a bowl, mix together cake mix, pudding, water, oil and rum. Beat in eggs. Pour batter in pan and bake 1 hour at 325 degrees. Let cool before removing from pan.
For sauce: Bring butter, sugar, water and rum to a boil in saucepan. Pour onto cooled cake.
The story behind this recipe: My friend Jennifer is famous for her rum cake. When we worked together, any time word got around she had brought in a rum cake, crowds would gather, it was so delicious and decadent. Also, a nip of rum never hurts, especially in this cake. ~Karen
Tuesday, December 2, 2008
You've Got Your Chocolate in My Peanut Butter
Peanut Butter Oatmeal Rounds
From Better Homes & Gardens Cookies, Cookies, Cookies...
½ C. margarine or butter
¼ C. shortening
½ C. peanut butter
1 ¼ C. flour
1 C. sugar
½ C. brown sugar
2 eggs
1 tsp. Baking powder
1 tsp. Vanilla
½ tsp. Baking soda
2 C. rolled oats
1 C. semisweet chocolate pieces
1. In large mixing bowl, beat margarine or butter, shortening and peanut butter with an electric mixer on medium speed about 30 seconds or till combined.
2. Add about half of the flour to the margarine mixture. Then add the sugar, brown sugar, eggs, baking powder, vanilla and baking soda. Beat till thoroughly combined scraping sides of bowl often. Then beat or stir in remaining flour. Stir in rolled oats and chocolate pieces.
3. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake in a 375 degree oven about ten minutes or till edges are lightly browned. Remove cookies and cool on wire racks. Makes about 60.
The story behind this recipe: Not exactly a special holiday cookie, but the combination of chocolate chips, peanut butter and oatmeal makes it seem like a cookie beyond the ordinary. ~Karen
From Better Homes & Gardens Cookies, Cookies, Cookies...
½ C. margarine or butter
¼ C. shortening
½ C. peanut butter
1 ¼ C. flour
1 C. sugar
½ C. brown sugar
2 eggs
1 tsp. Baking powder
1 tsp. Vanilla
½ tsp. Baking soda
2 C. rolled oats
1 C. semisweet chocolate pieces
1. In large mixing bowl, beat margarine or butter, shortening and peanut butter with an electric mixer on medium speed about 30 seconds or till combined.
2. Add about half of the flour to the margarine mixture. Then add the sugar, brown sugar, eggs, baking powder, vanilla and baking soda. Beat till thoroughly combined scraping sides of bowl often. Then beat or stir in remaining flour. Stir in rolled oats and chocolate pieces.
3. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake in a 375 degree oven about ten minutes or till edges are lightly browned. Remove cookies and cool on wire racks. Makes about 60.
The story behind this recipe: Not exactly a special holiday cookie, but the combination of chocolate chips, peanut butter and oatmeal makes it seem like a cookie beyond the ordinary. ~Karen
Monday, December 1, 2008
25 Days of Cookies (and Other Goodies)
We Chicken Chicks are giving up chicken recipes temporarily and turning to holiday sweets. So (cookbooks willing) for the next 25 days or posts, we'll be putting up some of our favorite recipes for Christmas goodies. And if you have one to pass along to be posted, email it to us! We got a little ahead of ourselves, so the first recipe (Gingerbread Cutouts) appears below this post.
Cheers!
~Karen & Tami, the Chicken Chicks
You Can't Catch Me...
Gingerbread Cutouts
from Better Homes & Gardens Cookies, Cookies, Cookies Christmastime Treats
Yield about 36 cookies
1/2 C. shortening
2 1/2 C. all-purpose flour
1/2 C. sugar
1/2 C. molasses
1 egg
1 Tbs. vinegar
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
Powdered sugar icing (optional)
Decorative candies (optional)
1. In a mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour. Then add the sugar, molasss, egg, vinegar, baking powder, ginger, baking soda, cinnamon and cloves. Beat until combined, scraping bowl occasionally. Beat or stir in remaining flour. Cover and chill about 3 hours or till the dough is easy to handle.
2. Divide the chilled dough in half. On a lightly floured surface, roll each half of the dough to 1/8 inch thickness. Using cookie cutters, cut dough into desired shapes. Place 1 inch apart onto greased cookie sheets.
3. Bake in a 375 degree oven for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheets for 1 minute. Remove cookies and cool on wire racks. If desired, prepare powdered sugar icing. Decorate cookies with icing and candies.
Powdered sugar icing: In a small mixing bowl stir together 1 cup sifted powdered sugar, 1/4 tsp. vanilla and enough milk (1-2 tablespoons) to make an icing of drizzling consistency.
The story behind this recipe: Two years ago, I launched a holiday tradition: A gingerbread party for Connor and his friends. We invited over friends to decorate gingerbread men that I had made the night before. The first party was memorable-- the electricity had gone out in the middle of the night because of a big storm. Most everyone still came over-- what else did they have to do? I don't use this icing recipe, instead using something more spreadable for the kids. I also bought a great set of cookie cutters at Fred Meyer... a set of gingerbread men in various sizes. I think they are Wilton brand. Happy Baking! ~Karen
from Better Homes & Gardens Cookies, Cookies, Cookies Christmastime Treats
Yield about 36 cookies
1/2 C. shortening
2 1/2 C. all-purpose flour
1/2 C. sugar
1/2 C. molasses
1 egg
1 Tbs. vinegar
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
Powdered sugar icing (optional)
Decorative candies (optional)
1. In a mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour. Then add the sugar, molasss, egg, vinegar, baking powder, ginger, baking soda, cinnamon and cloves. Beat until combined, scraping bowl occasionally. Beat or stir in remaining flour. Cover and chill about 3 hours or till the dough is easy to handle.
2. Divide the chilled dough in half. On a lightly floured surface, roll each half of the dough to 1/8 inch thickness. Using cookie cutters, cut dough into desired shapes. Place 1 inch apart onto greased cookie sheets.
3. Bake in a 375 degree oven for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheets for 1 minute. Remove cookies and cool on wire racks. If desired, prepare powdered sugar icing. Decorate cookies with icing and candies.
Powdered sugar icing: In a small mixing bowl stir together 1 cup sifted powdered sugar, 1/4 tsp. vanilla and enough milk (1-2 tablespoons) to make an icing of drizzling consistency.
The story behind this recipe: Two years ago, I launched a holiday tradition: A gingerbread party for Connor and his friends. We invited over friends to decorate gingerbread men that I had made the night before. The first party was memorable-- the electricity had gone out in the middle of the night because of a big storm. Most everyone still came over-- what else did they have to do? I don't use this icing recipe, instead using something more spreadable for the kids. I also bought a great set of cookie cutters at Fred Meyer... a set of gingerbread men in various sizes. I think they are Wilton brand. Happy Baking! ~Karen
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