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Recipes
These are the recipes that people brought to the Embroidery Club on December 13, 2008. For those of you who weren't there, you missed some delicious food! If you forgot your recipe, it's not too late. Bring a copy of your recipe into the store or e-mail it to us - mbsew@bellsouth.net. Put "Recipe" in the subject line so that I will be sure to get it. We would really like to have recipes for all the wonderful food you brought.
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Ham Spread Sue Beam 5 oz. can chunk ham, cut up (I use 2 cans) 8 oz. cream cheese, softened ¼ cup mayonnaise ¼ cup chopped onion (I use Onion Powder) 1 T. Parsley Flakes 2 tsp. Worcestershire Sauce Pecans – if desired Mix all ingredients together. Sprinkle with chopped pecans and spread on crackers. **Better if made a day or 2 ahead! |
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Christmas Cookies Opal Garrison 1 lb. chopped dates – soak in soda water 1 tsp. soda 2 T. hot water
2 sticks margarine 1 ½ c. sugar 1 T. vanilla 3 egg yolks – beaten 3 c. plain flour ½ T. cloves ¼ T. cinnamon ¼ T. nutmeg ¼ T. salt
1 ½ c. red & green candied cherries
1 c. candied pineapple
¾ c. golden raisins 3 stiffly beaten egg whites 2 c. pecans
Bake 350o for 10 minutes. Do not brown. |
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Crock-Pot Candy Becky Summerland Put in the bottom of a large crock-pot: 1 large, lightly salted peanuts (16 oz.) 1 large, unsalted peanuts (16 oz.) Put in the bottom of a crock-pot (don’t mix): 1 bag (10 oz.) of semi-sweet chocolate 1 bag of Bakers German Chocolate 2 (24oz.) Almond Bark cut up and put on top Cook 3 hours on low (don’t stir) After cooking 3 hours, stir and drop on wax paper |
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Christmas Cookie Sue Ford 1 lb. mixed candied fruit ½ c. flour – plain or self-rising Pinch of salt 3 oz. coconut 2 c. chopped pecans 1 can Eagle Brand Condensed Milk Dredge fruit in flour. Add other ingredients. Drop on greased cookie sheet. Bake 250 degrees, 25 – 30 min. Store 5 days, if you can!!!! |
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Peppermint Patty Brownies Donna Smith 1 ½ c. butter or margarine, softened 3 c. sugar 5 eggs 1 T. vanilla extract 2 c. all-purpose flour 1 c. baking cocoa 1 tsp. baking powder 1 tsp. salt 1 package (13 oz.) chocolate-covered peppermint patties In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture and mix well. Spread about ½ of the batter in a greased 13 x 9 “ baking pan. Arrange peppermint patties over top. Carefully spread remaining batter over patties. Bake @ 350 degrees for 35 – 40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted near the center comes out clean (top will appear uneven). Cool completely before cutting. Yield: 2 – 2 ½ dozen.
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Peppermint Candy Shortbread Cookies Cookies: 1 c. butter (no substitutes) softened ¼ c. granulated sugar ¼ c. crushed peppermint candy 1 tsp. pure vanilla 2 c. flour ¼ c. cornstarch Parchment paper Mix butter, sugar, crushed candy and vanilla. Gradually blend in flour and cornstarch. Form into 1 inch balls and place on parchment paper lined baking sheets. Gently press down on each cookie with glass dipped in sugar (to flatten). Bake 300 degrees for 25 – 30 minutes or until bottom begins to brown. Cool for 5 minutes – remove to rack. Drizzle with frosting and sprinkle with curshed candy Frosting: 1 c. confectioners sugar 1 – 2 T. milk ½ tsp. pure vanilla extract 2 T. crushed peppermint candy
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Oyster Cracker Snacks 2 pkg. tiny oyster crackers (total 24 oz.) Mix: 1 c. oil 1 t. garlic salt 1 t. lemon pepper 1 t. dill weed (or seed) 1 envelope dry Hidden Valley Ranch Dressing mix Pour over crackers & mix well. Heat in 325 degree oven for 20 min. stirring 2 – 3 times.
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Six Week Muffins 15 oz. box Raisin Bran 3 c. sugar (I use 1 c. brown sugar) 5 c. flour 5 tsp. baking soda 1 T. pumpkin pie spice (I use 1 T. each of cinnamon & nutmeg, & 1 tsp. cloves.) 2 tsp. salt (I don’t use any) 4 beaten eggs 1 c. melted margarine (I use butter) 2 T. vanilla (I dump) 1 qt. buttermilk Mix bran, sugar, flour, salt, soda, and spices in a very large bowl. Add eggs, butter, vanilla, & buttermilk. Mix well. Store in a covered container, in refrigerator. Use as desired. Muffin batter will last up to 6 weeks in the refrigerator. For muffins, fill pan 2/3 full & bake at 400 degrees for 15 – 20 minutes. (I bake in the mini muffin tins 15 min.)
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Chocolate Filled Bon Bons ¾ c. Crisco ½ c. granulated sugar ¼ c. packed brown sugar 1 egg 2 tsp. vanilla extract ½ tsp. almond extract 1 ¾ c. unsifted all-purpose flour1/2 tsp. baking powder ½ tsp. salt ½ c. very finely chopped pecans 4 dozen milk chocolate kisses Preheat oven to 350 degrees. Using electric mixer, cream Crisco, sugars till fluffy. Add eggs, extracts, beat well. Add flour, baking powder, salt, nuts until blended. Form dough into 1 inch balls. Press each ball around a kiss so kiss is completely covered.Bake 12 minutes on ungreased cookie sheet. (Do not over bake!) Cool on wire racks. Frost or decorate as desired. Makes 3 ½ - 4 dozen cookies.
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Sausage Balls Pauline Hughes 1 lb. ground sausage (I use hot sausage, any brand) 2 c. sharp cheese (I use one 10 oz. pkg. Cracker Barrel Extra Sharp) grated 3 c. Bisquick or Pioneer biscuit mix Mix ingredients together thouroughly. Form into small balls and place on baking sheet. Bake at 350 degrees until light brown (about 14 minutes).
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Candy made with Rolled Oats Carolyn Lane 1 stick margarine 2 c. white sugar 2 T. peanut butter ½ c. milk 2 T. cocoa 3 c. rolled oats Mix the above ingredients and boil for 2 minutes. Add 3 cups of rolled oats. Mix well. Drop in teaspoonfuls on wax paper.
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Christmas Carol Candy Carol Walter Stir together 1 c. each of the following: Salted dry roasted peanuts Pretzel sticks broken into 3rds Peanut butter chips Rice Krispies Melt (8 oz.) white bark coating in microwave in large bowl according to package directions. When melted remove from microwave and immediately add dry ingredients. Stir until chips are melted. Drop by spoonfuls onto aluminum foil and let set.
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Easy Peanut Butter Fudge 1 lb. bag Wiltons peanut butter disk 1 lb. bag Wiltons white disks
Melt in microwave oven. Stir well. Add 1 regular size jar of peanut butter. Mix well. Pour into a 9 x 13 pan. Set in refrigerator to set up.
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Microwave Cashew Brittle Mix 2 c. nuts, 1 c. sugar, 1/2 c.light Karo syrup in microwaveable deep bowl & cook 6 minutes - stirring halfway through. Butter cookie sheet while this is cooking. Add 1 tsp. butter & 1 tsp. vanilla. Stir & cook for 2 minutes. Add 1 tsp. soda. Stir thoroughly (will foam) & quickly. Pour in pan & spread with back of spoon. Cool & break in pieces.
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Banana Bread Nell Paul 3 ripe bananas 1 c. sugar 1 egg 1 1/2 c. plain flour 1/2 c. margarine 1 tsp. soda 1 tsp. salt Nuts, if desired Mash bananas & add to beaten egg, sugar, & melted margarine. Mix dry ingredients and add to first mixture. Pour into 9 1/2" x 5 1/2" loaf pan. Bake 1 hour at 350 degrees.
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Orange Slice Bars 1 lb. candy orange slices, cut into small pieces 2 c. sifted all-purpose flour 1/2 tsp. salt 3 c. firmly packed brown sugar 1 tsp. vanilla 4 eggs, slightly beaten 2 c. chopped pecans granulated sugar (optional)
In a large mixing bowl, combine cut up orange slices, flour and salt; toss to dredge orange slices with flour. Add brown sugar, vanilla, eggs and pecans; mix well with a spoon. Divide batter between 2 greased 9 x 9 x 2 inch pans. Bake in a preheated 350 degree oven about 45 minutes. Let cool in pans, then cut into bars. Roll bars in granulated sugar, if desired. Makes about 4 1/2 dozen cookies.
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Double Chocolate Cookies 2 c. all-purpose flour, sifted 1 tsp. baking soda 1/4 c. granulated sugar 1 package (4 oz.) instant chocolate pudding mix 1 c. butter or margarine 3/4 c. firmly packed light brown sugar 1 tsp. vanilla 2 eggs 1 package (12 oz.) semi-sweet chocolate morsels (small size will work better) 1 c. chopped nuts (optional)
Sift together flour, baking soda, sugar and dry pudding mix. In a large mixing bowl with an electric mixer, beat butter, brown sugar, vanilla and eggs until light and fluffy. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Drop dough by heaping teaspoonfuls onto lightly greased baking sheets. Bake in a preheated 375 degree oven about 10 minutes, or until done.
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Hello Dollies Melt 1 stick of margarine in a 13 x 9" baking dish. Layer 1 1/2 c. graham cracker crumbs 12 oz. semi-sweet chocolate chip (or) 6 oz. Butterscotch chips 6 oz. chocolate semi-sweet chips 1 c. shredded coconut 3/4 - 1 c. chopped pecans 1 can Eagle Brand Condensed Milk Bake at 350 degrees for approximately 30 minutes.
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Minty Snowmen 1 T. butter (no substitutes), softened 1 T. light corn syrup 1/2 tsp. mint extract 1/8 tsp. salt 1 c. confectioners' sugar 1 drop blue food coloring 1 drop yellow food coloring 1 drop red food coloring Colored sprinkles and cake decorator candies
In a mixing bowl, combine the butter, corn syrup, extract and salt. Gradually beat in confectioners' sugar. Knead until mixture forms a ball. Place 1 T. of dough in a small bowl; add blue food coloring and knead until blended. Repeat with yellow and red food coloring; set aside. Using plain dough, make 16 balls: eight with 1 T. of dough for each and eight with 1/2 tsp. for each. Stack the smaller balls on top of the larger ones, making eight snowmen. Use the colored dough to form hats, scarves and earmuffs as desired. Add colored sprinkles and candies for eyes, noses, mouths and buttons. Yield: 8 snowmen
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Easy Turtles Preheat oven to 250 degrees. 63 miniature pretzels or Snyder's Butter Snaps 1 pkg. (13 oz.) Rolo candies 63 pecan halves
Line baking sheets with foil. Place pretzels on foil. Top each pretzel with a Rolo. Top each of the above with a pecan half. Bake at 250 degrees for 4 minutes. Immediately press pecans down so candy fills pretzel. Cool until set (or refrigerate for 10 minutes to set).
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Miniature Chocolate Pudding Cups 7 squares Semi-sweet chocolate 1 c. milk 1 c. cool whip 1 small box chocolate instant pudding mix vanilla wafers or Hersheys kisses
Cups: Place cupcake liners in miniature cupcake pan. Makes 24 Spray with cooking spray. Microwave chocolate squares in microwave for 2 minutes, stir after first minute. Place chocolate in cupcake liners, spread up onto sides with spoon. Refrigerate. Pudding: Mix pudding and milk then add cool whip. Refrigerate until cups are hardened. Pour pudding into hardened cups. Add wafers and kisses. Refrigerate. When cups are completely hardened, pull off liners. |
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Coconut Cranberry Bars 1 1/2 c. graham cracker crumbs (about 24 squares) 1/2 c. butter, melted 1 1/2 c. vanilla or white chips 1 1/2 c. dried cranberries 1 can (14 oz.) sweetened condensed milk 1 c. flaked coconut 1 c. pecan halves
Combine cracker crumbs and butter; press into a greased 13 x 9 x 2" baking pan. In a bowl, combine the remaining ingredients; mix well. Gently spread over crust. Bake at 350 degrees for 25-28 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars. Yield: 3 dozen |
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Holiday Cookie Twists 1 lb. sweet butter 1 1/4 c. sugar 6 eggs 1 c. (1/2 pt.) heavy cream 2 tsp. vanilla 3 heaping tsp. baking powder 8 - 10 c. flour 2 c. sesame seeds
Cream butter. Add sugar. Cream until smooth. Beat 4 eggs until frothy. Beat into creamed mixture until smooth. Beat in heavy cream. Stir in vanilla and baking powder. Beat to thoroughly blend ingredients. Gradually stir in flour, 2 c. at a time, until dough is soft and pliable. Knead on lightly floured surface 10 minutes until smooth. To test for right consistency for shaping, tear off a bit of dough about 1 1/2 inches in diameter. Using fingers like a rolling pin, roll into a strip 1/2 x 8 inches. Fold strip in half. Overlap dough until a twist is formed. Dough is ready for shaping if it does not crack during process. If it does crack, continue kneading a little longer. When ready, shape dough into twist. Keep unused dough covered as you work to prevent its drying out. Place twists 1 inch apart on buttered baking sheets. Beat 2 eggs with 2 T. water. Brush over cookies. Sprinkle with generous amounts of sesame seeds. Bake in 350 degree oven 10 - 15 minutes or until cookies are light golden. |
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Peanut Brittle 1 c. white sugar 1 c. peanuts 1/2 c. corn syrup 2 T. butter 1/4 tsp. salt 1 tsp. baking soda 1/4 c. water
Butter a large cookie sheet. In a heavy 2 qt. sauce pan, bring to boil sugar, corn syrup, salt, & water. Cook until 300 degrees. Remove from heat. Stir in peanuts and butter. Pour onto cookie sheet. Cool. |
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Fruit Spread one 8 oz. package cream cheese - softened 3 - 4 T. honey one 4.25 oz. package fruit tidbits - dried (Walgreen's carries them)
Put all in food processor.
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Oreo Truffles Glynda E. Watson 1 block cream cheese 1 package oreos 1 package semi sweet chips 1/4 block of gulf wax
Pulverize oreos in food processor or chopper. Mix in clock of cream cheese. Mix until it is a black mess. Make into balls whatever size you like. Melt chocolate chips and wax in double boiler. Dip balls in chocolate mixture. Sometimes, I drizzle white melted chocolate on top. Sometime, I save out some of the crushed oreos & sprinkle on top. |
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That's all for now, folks! |
