Brown Sugar-Apple Cookies
Nancy Hannon
Lewistown, PA
Perfect for sharing with friends over a steamy pot of spiced tea.
1 c. brown sugar, packed
2 eggs, beaten
1/2 t. baking soda
1 t. cinnamon
1/2 t. salt
1/2 c. shortening
2 t. vanilla extract
2 c. all-purpose flour
1 c. apples, cored, peeled and sliced
Mix all ingredients together, stirring in apples last. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 8 to 10 minutes. Makes 3-1/2 to 4 dozen.
Dress up a holiday table with leaf-printed placemats. Brush acrylic craft paint over the back of a leaf and press onto a large piece of paper. Repeat with more leaves to create a border or overall design. When dry, protect the placemat with clear self-stick plastic.
Butterscotch Spice Cookies
Kristy Markners
Fort Mill, SC
These are the easiest cookies to make...my two-year-old son loves them!
18-oz. pkg. spice cake mix
2 eggs, beaten
1/2 c. applesauce
1 T. vanilla extract
Optional: 1 c. long-cooking oats, uncooked
11-oz. pkg. butterscotch chips
Combine dry cake mix, eggs, applesauce and vanilla in a large bowl. Add oats, if using. Beat with an electric mixer on low speed until well blended. Stir in butterscotch chips. Drop by rounded teaspoonfuls, 2 inches apart, on parchment paper-lined baking sheets. Bake at 375 degrees for 8 to 10 minutes, until set. Cool cookies for 2 minutes on baking sheets. Remove to wire racks to finish cooling. Makes about 3 dozen.
Invite friends over for an old-fashioned candy-making party! Pull taffy or stir up some chocolate fudge...you’ll have a sweet time together.
Quick Crescent Pecan Pie Bars
Tonya Lewis
Scottsburg, IN
I love pecan pie, but these bars are super-quick & easy to make.
8-oz. tube refrigerated crescent rolls
1/2 c. sugar
1/2 c. corn syrup
1 T. butter, melted
1/2 t. vanilla extract
1 egg, beaten
1/2 c. chopped pecans
Unroll dough into 2 long rectangles; place in an ungreased 13"x9" baking pan. Press over bottom and 1/2-inch up sides of pan to form a crust. Press perforations firmly to seal. Bake at 375 degrees for 5 minutes; remove from oven. In a medium bowl, combine remaining ingredients; mix well. Pour over partially baked crust. Bake an additional 18 to 22 minutes, or until golden. Cool and cut into bars. Makes 2 dozen.
Toss together a yummy snack mix in a jiffy! Mix equal amounts of sweetened dried cranberries, salted peanuts and chocolate chips...great for munching on a leaf-peeping hike or at get-togethers.
Chocolate Oat Drops
Marilyn Roberts
Alamo, TN
Everyone’s favorite no-bake cookies! I used to make them when I was a child, I made them for my children and I make them now for my grandchildren. They never last more than a day!
2 c. sugar
1/3 c. baking cocoa
1/2 c. milk
1/2 c. margarine, softened
3 c. quick-cooking oats, uncooked
1/2 c. plus 1 T. crunchy peanut butter
1 t. vanilla extract
In a Dutch oven, mix together sugar and cocoa; add milk and margarine. Cook over medium heat, stirring frequently, to a full rolling boil. Let boil without stirring for one minute and 15 seconds. Remove from heat. Add oats and peanut butter; stir until well blended. Add vanilla and mix well. Quickly drop by tablespoonfuls onto wax paper. Let stand until set. Store in an airtight container. Makes 2 dozen.
Set little ones down with a bowl of fruit-flavored cereal rings and a piece of dental floss...they can make cereal necklaces (and nibble away!) while you’re baking.
Sweet Kiss Clusters
Sharon Davenport
Eldon, MO
These nutty, fudgy candies are a favorite at all our family holiday get-togethers...snack days at work too!
7-oz. jar marshmallow creme
12-oz. pkg. chocolate drops
2-1/2 c. sugar
5-oz. can evaporated milk
1/4 c. butter, sliced
2 c. pecan halves
Place marshmallow creme and chocolate drops in a large heatproof bowl; set aside. Combine sugar, evaporated milk and butter in a saucepan over medium heat. Bring to a boil; cook for 8 minutes. Pour over mixture in bowl; stir well until chocolate melts and is well blended. Stir in pecans. Drop by teaspoonfuls onto wax paper; let stand until set. Makes 6 dozen.
Sending home sweet treats with guests? For a fun and easy container, pick up a shiny new paint can from the home-improvement store to decorate with scrapbooking paper or even vintage wallpaper.
Honey-Glazed Snack Mix
Karolyn Skubal
Ainsworth, IA
My kids’ favorite after-school snack...it’s scrumptious to carry along on fall outings too. You may even want to double the recipe.
5 c. bite-size crispy corn cereal squares
1 c. mini pretzel twists
1 c. pecan halves
1/3 c. margarine
1/4 c. honey
In a large bowl, combine cereal, pretzels and pecans; toss to mix and set aside. Melt margarine and honey together in a small saucepan over low heat; blend well. Pour over cereal mixture; stir to coat evenly. Spread in a 15"x10" jelly-roll pan that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 12 to 15 minutes, or until mixture is lightly glazed, stirring halfway through. Let cool slightly; spread on wax paper to cool completely. Store in an airtight container. Makes about 7 cups.
A jug of cider with a mulling spice bag makes a thoughtful hostess gift. For 2 quarts cider, place one teaspoon each of cloves, allspice and orange zest into a small muslin drawstring bag. Tie it to a 2-quart jug of cider along with 2 to 3 cinnamon sticks and a note that says: “Simmer spices in cider until hot and bubbly...enjoy!”
Cute Turkey Cookies
Flo Burtnett
Gage, OK
On Thanksgiving morning, let the kids keep busy making this fun recipe/craft to set at everyone’s place.
40 fudge-striped cookies, divided
1/4 c. chocolate frosting
2 5-oz. pkgs. chocolate-covered cherries
20 pieces candy corn
Place 20 cookies on a flat surface, chocolate-side down, for the base. With frosting, attach a cherry to the top of each base cookie. Position another cookie perpendicular to each base cookie; attach with frosting. With a dab of frosting, attach one piece of candy corn to the front of each cherry for the head. Let stand until set. Makes 20.
Fill a tall apothecary jar with old-fashioned rock candy sticks in bright fall colors to use as hot beverage stirrers.
Spiced Pumpkin Bars
Becky Riedesel
Sioux City, IA
I haven’t met anyone yet who doesn’t love these dessert bars! I actually prefer them to pumpkin pie during the holidays. The recipe came from my Mothers of Preschoolers (MOPS) group.
3 eggs, beaten
15-oz. can pumpkin
1 c. sugar
12-oz. can evaporated milk
1 t. vanilla extract
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
18-oz. pkg. spice cake mix
3/4 c. butter, thinly sliced
1 c. chopped pecans
In a large bowl, beat eggs and pumpkin together. Blend in sugar, evaporated milk, vanilla and spices. Pour into a greased 13"x9" baking pan. Sprinkle dry cake mix evenly over top of batter. Dot with butter slices, making sure to place some in corners of pan. Sprinkle pecans over top. Bake at 350 degrees for 55 minutes. Cool; cut into bars. Makes 12 to 16 servings.
A whimsical Halloween centerpiece that can double as take-home favors. Insert 12-inch dowels into the bottom of mini pumpkins. Paint on Jack-’O-Lantern faces, tie on ribbon streamers and stand in a tall vase.
Double-Dark Chocolate Brownies
Terri Lotz-Ganley
South Euclid, OH
My grandson just loves these...they are the only dessert he asks for! They are so moist they don’t need any frosting.
1-1/2 c. butter, melted
3 c. sugar
2 t. chocolate or vanilla extract
2 t. almond extract
6 eggs, beaten
1-1/2 c. all-purpose flour
1 c. baking cocoa
1-1/2 t. baking powder
1-1/2 t. salt
1 c. semi-sweet chocolate chips
Combine melted butter, sugar and extracts in a large bowl; mix well. Add eggs and beat well with spoon. In a separate bowl, mix flour, cocoa, baking powder and salt. Gradually add flour mixture to butter mixture; beat until well blended. Add chocolate chips and stir well. Spread batter evenly in a 13"x9" glass baking pan that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 30 to 40 minutes, until a toothpick inserted in the center tests clean. Cool on a wire rack; cut into bars. Makes about 1-1/2 dozen.
Dress up a dessert tray in no time for a festive ending to your party! Place homemade treats in shiny gold or silver paper muffin liners.
Mocha Chocolate Cookies
Sheila Murray
Tehachapi, CA
These are the best cookies! My family loves them...you can’t just eat one!
12-oz. pkg. semi-sweet chocolate chips, divided
2 T. instant coffee granules
2 t. boiling water
1-1/4 c. all-purpose flour
3/4 t. baking soda
1/2 t. salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg, beaten
1/2 c. chopped walnuts
Place 1/2 cup chocolate chips in a small microwave-safe bowl; microwave for 30 seconds to one minute, until melted. Stir until smooth; cool to room temperature. In a small cup, dissolve instant coffee in boiling water; set aside. In a separate small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugars and coffee mixture; beat until creamy. Add egg and melted chocolate; mix well. Gradually add flour mixture. Stir in remaining chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes. Allow to stand for 2 to 3 minutes before removing from baking sheets. Makes about 3 dozen.
Tuck a cookie into a glassine envelope and tie on a tag stamped, “Thanks...for all you do!” Make up a batch to hand out to the mail carrier, the babysitter, the dog groomer, the bus driver and all those other oh-so-helpful folks we just don’t remember to thank as often as we should.
Allison’s Cake Balls
Sharon Mull
McKinney, TX
God bless my daughter-in-law, Allison. She is the reason that I first started buying Gooseberry Patch cookbooks many years ago...the first one I purchased was for one of her wedding shower gifts! She shared this recipe with me after one of her Book Club parties. The flavor variations are endless!
18-1/4 oz. favorite-flavor cake mix
16-oz. container favorite-flavor frosting, divided
20-oz. pkg. dark or white melting chocolate, chopped
Prepare cake mix according to package directions; bake in a 13"x 9" baking pan. Let cake cool. Turn cake into a large bowl and crumble into small pieces. Add half of frosting; mix well. Roll mixture into one-inch balls; refrigerate for about an hour. Place chocolate in a microwave-safe container. Microwave on high for 60 seconds. Stir; continue cooking on high for another 30 seconds, or until completely melted. Stir until smooth. Dip balls into melted chocolate with a fork or a candy dipping tool; place on wax paper-lined baking sheets. Place in refrigerator again for about 10 minutes, until chocolate sets. Store in an airtight container. Makes 4 dozen.
Delight dinner guests with a tiny ribbon-tied box at each place setting...inside they’ll find a piece of scrumptious homemade fudge.
Luscious Chocolate Truffles
Cherylann Smith
Efland, NC
I give these decadent candies as gifts to my friends. They’re inexpensive, but oh-so good. I pack them in tins with a mixture of other goodies.
6-oz. pkg. semi-sweet chocolate chips
1/2 c. cream cheese, softened
1-1/2 c. powdered sugar
1/2 t. vanilla extract
1 t. favorite-flavor extract
Garnish: baking cocoa, powdered sugar, flaked coconut, chopped nuts, candy sprinkles or additional melted chocolate
Place chocolate chips in a microwave-safe container. Microwave on high for 60 seconds. Stir; continue cooking on high for another 30 seconds, or until completely melted. Let cool slightly. In a separate large bowl, beat cream cheese until smooth. Add powdered sugar and continue beating until well blended. Stir in melted chocolate and extracts. Refrigerate for 2 hours, or until firm. Form into one-inch balls. Roll balls in desired garnish or dip in melted chocolate. Cover; keep refrigerated. Makes 3 dozen.
Are you toting chocolate truffles to a get-together? Nestle them in an egg carton...they’ll arrive looking as scrumptious as they started.
Zucchini Drop Cookies
Kathleen Sturm
Corona, CA
My Aunt Laina shared this recipe with me. We love these spicy cookies, which are filled with raisins and walnuts as well as shredded zucchini. A tasty way to use up a garden surplus!
1/2 c. margarine, softened
1 egg, beaten
1 c. sugar
2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. ground cloves
1 c. zucchini, shredded
1 c. raisins
1 c. chopped walnuts
In a large bowl, blend together margarine, egg and sugar; set aside. In a small bowl, combine flour, baking soda, salt and spices. Add to margarine mixture; mix well. Stir in zucchini, raisins and walnuts. Cover and refrigerate for one to 2 hours. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 12 to 15 minutes. Makes about 2 dozen.
Turn faceted glass candy dishes into sparkly candles...just fill with sweet-scented wax chips and add a wick. Group together on a mirrored tray for extra sparkle.
Iced Carrot Cookies
Paula Purcell
Plymouth Meeting, PA
When my now 29-year-old married daughter was a toddler, one of her favorite stories was called “Rabbit Finds a Way,” about a bunny who just loved cakes and cookies made with carrots. Erin wanted to make these cookies whenever we read the story!
1 c. butter, softened
3/4 c. sugar
1 egg, beaten
1 c. carrot, peeled, cooked and mashed
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1 t. vanilla extract
3 to 4 drops almond extract
Blend together butter and sugar; add egg and carrots. In a separate bowl, sift flour, baking powder and salt together; add to butter mixture, blending well. Stir in extracts. Drop by teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 10 minutes, or until just lightly golden. Test for doneness with a toothpick. Frost cooled cookies with Powdered Sugar Frosting and let dry. Makes 3 dozen.
Powdered Sugar Frosting:
1/4 c. butter, softened
2 c. powdered sugar
3 T. orange or lemon juice
1 T. orange or lemon zest
Blend butter and powdered sugar. Add juice and zest; mix well.
Wrap baked goods in sheets of wax tissue paper before tucking into a gift box...it comes in pretty seasonal prints and will preserve their freshness.
Maple Popcorn Balls
Marjorie Wilser
Goleta, CA
This is my friend Elizabeth’s recipe. Be sure to have a helper handy to help shape the balls before the popcorn mixture cools!
24 c. popped popcorn
2 c. golden raisins
2 c. chopped nuts
2/3 c. maple syrup
1-1/2 t. maple extract
2/3 c. apple juice
1/2 c. butter, sliced
3/4 t. salt
2 c. sugar
Combine popcorn, raisins and nuts in a large bowl. Mix remaining ingredients in a large heavy saucepan. Cook and stir over medium heat until sugar dissolves. If mixture tries to rise above pan, lower heat. Watch closely, as temperature will rise very quickly toward the end. Stop stirring just before mixture reaches hard-crack stage, or 290 to 310 degrees on a candy thermometer. Immediately remove from heat and pour over popcorn mixture; stir to coat. Working quickly with buttered hands, form into tennis ball-sized balls. Cool; wrap in cellophane. Makes about a dozen.
Butterscotch Bits
Becky Havens
Lake Ridge, VA
Once you’ve had a taste, you can’t stop eating them!
11-oz. pkg. butterscotch chips
1 c. creamy peanut butter
8 c. corn & rice cereal
1 c. milk chocolate chips
In a large saucepan over low heat, melt butterscotch chips and peanut butter, stirring frequently. Fold in cereal until pieces are coated. Fold in chocolate chips just until combined, but not melted. Spread on a wax paper-lined baking sheet; chill until set. Break into pieces; store in an airtight container. Makes 16 servings.
Mom’s Peanut Butter Candy
Patricia Woolsey
Hanover, MI
Back in the early 1950’s, my mother would make this candy for the fall festivals when I was in elementary school. It was always one of the first treats to sell out, and I remember I was always so proud of her. It’s really very simple and makes a nice presentation.
1 c. creamy peanut butter
1 c. powdered sugar
1 T. half-and-half
24 pecan halves
Combine peanut butter and powdered sugar in a medium bowl. Add half-and-half and combine with hands until well mixed. Form into a ball. Roll out to a log one-inch in diameter, 24 inches long. Cut into bite-size pieces; press a pecan half onto each piece. Makes 2 dozen.
Still have fun-size chocolate candy bars left over from Halloween? Use them to make deluxe s’mores...yummy!
Nanny’s Shortbread Chews
Paula McFadden
Owensboro, KY
My Aunt Nanny always had a batch of these cookies waiting for me whenever I came for a visit. I have her handwritten recipe framed in my kitchen, as she passed on a few years ago.
1/2 c. butter, softened
1-1/2 c. brown sugar, packed and divided
1 c. plus 2 T. all-purpose flour, divided
2 eggs, beaten
1 t. vanilla extract
1 t. baking powder
1/2 t. salt
1 c. chopped walnuts or pecans
1-1/2 c. chopped dates or raisins
In a medium bowl, mix butter, 1/2 cup brown sugar and one cup flour together until the consistency of fine crumbs. Press into the bottom of a greased 13"x9" baking pan. Bake at 350 degrees for 8 to 10 minutes; remove from oven. Mix remaining brown sugar and flour, eggs, vanilla, baking powder and salt; blend well. Stir in nuts and dates or raisins; pour mixture over baked crust. Return to oven; bake an additional 15 to 20 minutes. Cool; cut into squares. Makes 2 dozen.
Cats, bats and other spooky Halloween cut-out cookies call for lots of black frosting. Here’s a handy hint...start with chocolate frosting and you’ll only need to add a small amount of black food coloring.
Spicy Maple-Anise Snaps
Judy Gillham
Whittier, CA
This old-fashioned German icebox cookie is a much-requested family favorite. It even won me a ribbon at the Los Angeles County Fair! I’ve been perfecting it over the years and have found this delicious blending of anise and maple that really pleases.
1 c. butter, softened
1 c. sugar
1 c. dark brown sugar, packed
1 egg, beaten
1 t. maple extract
2-1/2 c. all-purpose flour
1 t. baking soda
1 t. cinnamon
3/4 t. ground cloves
1 T. anise seed, ground
1/2 c. pecans, finely chopped
In a large bowl, blend together butter and sugars until fluffy. Beat in egg and extract; set aside. In a separate bowl, combine remaining ingredients except pecans; mix well. Gradually blend flour mixture into butter mixture; add pecans and mix in well. Divide dough into 3 parts; form each into a log, 8 inches long. Wrap tightly in wax paper; refrigerate about an hour, until very firm. Remove one roll at a time from refrigerator and slice 1/4-inch thick. Place on parchment paper-lined baking sheets, one to 2 inches apart. Bake at 375 degrees for 10 to 12 minutes, until golden. Immediately remove cookies from baking sheets; cool completely on wire racks. Store tightly covered in airtight containers. Flavor of cookies will develop over the next day or so. Makes 7 dozen.
Crispy Chocolate Chippers
Jenna Fowls
Warsaw, OH
This was my great-grandmother’s recipe. She gave it to her daughter, my grandma, and she gave it to me. I love having a recipe that has been in the family for so many years!
2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar, packed
2 eggs, beaten
1 t. vanilla extract
2 c. crispy rice cereal
6-oz. pkg. semi-sweet chocolate chips
Sift flour, baking soda and salt together; set aside. In a separate large bowl, combine butter and sugars; blend well. Add eggs and vanilla; beat well. Add flour mixture; blend well. Stir in cereal and chocolate chips. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 for about 10 minutes, until lightly golden. Cool cookies on baking sheets for one minute; remove from sheets and cool on wire racks. Makes 6 dozen.
Scoop up sweet autumn-themed vintage postcards at tag sales and turn a plain jar candle into an extra-special gift in minutes! Just color copy the postcard, secure it to the front of a jar candle with spray adhesive and it’s done.
Crunchy Cashew Mix
Denise Faust
LaFontaine, IN
Mmm...this sweet snacking mix is irresistible!
9 c. crispy corn or rice cereal squares
9-oz. can cashews
2 c. sweetened flaked coconut
1/2 c. butter
1/2 c. corn syrup
1 c. brown sugar, packed
1 t. vanilla extract
1/2 t. baking soda
Combine cereal, cashews and coconut in a large heat-proof bowl; set aside. Melt butter in a large saucepan over medium heat; add corn syrup and brown sugar. Stir well and bring to a boil; boil for 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour over cereal mixture; stir well to coat. Pour mixture out onto a greased 15"x10" jelly-roll pan. Bake at 250 degrees for one hour, stirring every 15 minutes. Store in an airtight container. Makes about 25 servings.
Here’s a quick trick if you’re serving up snack mix or popcorn to a crowd. Use coffee filters as disposable bowls...afterwards, just toss ’em away!
Pumpkin Whoopie Pies
Vickie
Everyone loves these big, soft marshmallow-filled sandwich cookies!
1 c. canned pumpkin
1/3 c. butter, softened
18-1/2 oz. pkg. spice cake mix
2 eggs, beaten
1/2 c. milk
With an electric mixer on medium speed, beat pumpkin and butter together until smooth. Add dry cake mix, eggs and milk. Beat on low speed until combined; increase speed to medium speed and beat for one minute. Drop by heaping tablespoonfuls, 3 inches apart, onto parchment paper-lined baking sheets. Bake at 375 degrees for about 15 minutes, until set and edges are lightly golden. Carefully remove cookies to a wire rack; cool. Spread half of cookies with 2-1/2 tablespoons filling; top with remaining cookies. Keep chilled. Makes 15.
Marshmallow Filling:
8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1-1/2 c. marshmallow creme
1 t. vanilla extract
1/2 t. cinnamon
1/2 t. nutmeg
2 c. powdered sugar
Blend together cream cheese and butter until smooth. Add remaining ingredients; beat until well combined.
Congo Squares
Susan Slattery
Liberty Township, OH
This recipe belongs to my grandmother...it has been a family favorite for decades. I don’t know how these yummy chocolate bites got their name, but I do know that they’re so good they never last long around our house!
16-oz. pkg. brown sugar
2/3 c. butter, melted
3 eggs, beaten
2-2/3 c. all-purpose flour
2-1/2 t. baking powder
1/2 t. salt
1 c. semi-sweet chocolate chips
1 c. chopped walnuts
Blend brown sugar, butter and eggs in a large bowl. Sift flour, baking powder and salt into brown sugar mixture; stir well. Add chocolate chips and nuts; mix well. Spread evenly in a greased 13"x9" baking pan. Bake at 350 degrees for about 30 minutes, until lightly golden and set in center. Cool; cut into squares. Makes 3 dozen.
If the grandparents live out of town, why not invite an older neighbor or friend of the family to join you and the kids in a cookie baking day? You’re sure to have fun together.
Beth’s Caramel Corn
Beth Hershey
Denver, PA
One year I made this sweet, crunchy popcorn treat as gifts for my family...they all loved it!
16 c. popped popcorn
1 c. butter
1-2/3 c. brown sugar, packed
1/2 c. corn syrup
1 t. salt
1/2 t. baking soda
1 t. vanilla extract
Spray a roasting pan with non-stick vegetable spray. Place popcorn in pan; set aside. Melt butter in a large heavy saucepan over medium heat; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Stop stirring; continue to boil for exactly 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour hot mixture over popcorn; mix well. Cover and bake at 250 degrees for one hour, stirring every 15 minutes. Spread on parchment paper until completely cooled. Break apart; store in an airtight container. Makes about 12 servings.
On Halloween the thing you must do
Is pretend that nothing can frighten you.
And if something scares you
and you want to run,
Just let on like it’s Halloween fun!
Caramel Marshmallow Treats
Shirley McGlin
Black Creek, WI
Turn these scrumptious tidbits into party pops! Use lollipop sticks instead of toothpicks and add some candy sprinkles to the cereal mixture.
14-oz. pkg. caramels, unwrapped
14-oz. can sweetened condensed milk
1 t. vanilla extract
16-oz. pkg. marshmallows
13-1/2 oz. pkg. crispy rice cereal
Place caramels, condensed milk and vanilla in a microwave-safe container. Microwave on high for about 2 to 3 minutes, until melted; stir until blended. With a toothpick, roll marshmallows in caramel mixture; roll in cereal to coat. Set on a buttered plate to cool. Makes about 5 dozen.
Giving a gift card for a birthday or other special occasion? Make it memorable...slip the card into a festive take-out container alongside some cello-wrapped homemade cookies. Tie curling ribbons to the handle...how sweet!
Pistachio Thumbprints
Shawna Green
Dumas, TX
My good friend, Lisa, is an awesome cook and shared this recipe with me. Everyone raves about these delicious cookies!
1 c. margarine, softened
1/3 c. powdered sugar
1 egg, beaten
1 t. vanilla extract
3/4 t. almond extract
2 c. all-purpose flour
3.4-oz. pkg. instant pistachio pudding mix
1 c. pecans, finely chopped
1/2 c. semi-sweet chocolate chips
2 t. shortening, melted
In a large bowl, blend together margarine, powdered sugar, egg and extracts. Stir in flour and dry pudding mix. Form dough into one-inch balls; roll in pecans. Place on greased baking sheets; gently press a thumbprint into each ball. Bake at 350 degrees for 10 to 12 minutes. Cool cookies. Place a teaspoon of Vanilla Filling in each thumbprint. Combine chocolate chips and shortening in a plastic zipping bag. Microwave on high until melted, about one to 2 minutes, stirring every 15 seconds. Snip off the tip of one corner; drizzle chocolate over cookies. Let stand until set. Makes 3 dozen.
Vanilla Filling:
2 T. margarine, softened
2 c. powdered sugar
1 t. vanilla extract
2 T. milk
Blend all ingredients together until smooth.
For a super-quick thumbprint cookie filling, simply top baked cookies with a chocolate drop while they’re still warm.
Nana’s Raisin Squares
Beth Donofrio
Nokomis, FL
My Nana brought Raisin Squares wherever she went: church bake sales, holiday dinners, babysitting sleepovers...there was no occasion that didn’t deserve Raisin Squares. I had graduated college before I realized other people had never even heard of them! When she died, the only thing I asked for was this recipe, which was written in my grandfather’s meticulous penmanship and kept in Nana’s pell-mell cookbook. I made sure I made them the very next Christmas Eve when we all got together.
3 c. all-purpose flour
1-1/2 t. salt
3/4 c. shortening
1/2 c. ice water
2 T. butter, diced
juice of one lemon
Garnish: powdered sugar
Combine flour, salt, shortening and ice water. Mix well and form into 2 balls. Roll out each ball into a 15-inch by 10-inch rectangle. Place one dough rectangle on an ungreased 15"x10" jelly-roll pan; spread with Raisin Filling. Dot with butter; drizzle with lemon juice. Top with remaining dough rectangle; pierce with a fork. Bake at 350 degrees for one hour. Cool; cut into squares and sprinkle with powdered sugar. Makes 2 dozen.
Raisin Filling:
3 T. all-purpose flour
2-1/2 c. water
15-oz. pkg. raisins
1/2 c. sugar
1-1/2 t. cinnamon
Mix flour and water in a saucepan; add remaining ingredients. Stir over medium heat for 5 to 8 minutes. Set aside to cool.
