1/2 cup butter, softened
1 cup powdered sugar
1/2 cup canola oil
1 tsp. vanilla extract
2 2/3 cups all-purpose flour
1/2 tsp. salt
2 Tbsp. poppy seeds
1 tsp. grated lemon peel
1/3 cup seedless raspberry preserves
In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in the oil, egg and vanilla. Add salt and gradually add the flour to creamed mixture and mix well. Beat in poppy seeds and lemon peel.
Shape dough into 1 inch balls and place 1 inch apart on an ungreased cookie sheet. Using a wooden spoon handle, make an indentation in the center of each ball. Spoon 1/4 tsp. preserves into each cookie.
Bake at 324 degrees for 10-12 minutes or until bottoms are lightly browned. Move to wire racks to cool. Makes about 5 dozen.
2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup mashed bananas (2-3 medium)
1/2 cup margarine or butter, softened
3 Tbsp. milk
1 cup coarsley chopped walnuts
Heat oven to 350 degrees. Prepare two loaf pans by spraying them with non-stick cooking spray.
In a large mixing bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed bananas, margaine or butter, and milk. Beat with an electric mixer on low setting until blended, then beat on high for 2 minutes. Add eggs and remaining 1 cup of flour, and beat until well blended. Stir in the walnuts.
Pour equal amounts of batter into the two loaf pans. Bake at 350 degrees for 50 to 60 minutes or until a wooden pick inserted near the center of the loaf comes out clean. Cool for 10 minutes. Remove from pans and cool on wire racks.
To make these up to one month ahead, simply bake the loaves and cool completely. Place each loaf in a freezer bag and freeze up to one month. Thaw for 1 hour at room temperature before slicing.
4 oz. cream cheese, softened
1 Tbsp. butter, softened
1/2 cup powdered sugar
1/4 cup eggnog
1 Tbsp. sour cream
1 tsp. pumpkin pie spice
1 1/2 cups whipped topping
1 graham cracker crust
1/8 tsp. nutmeg
Beat cream cheese, butter and powdered sugar in a small bowl until smooth. Beat in the eggnog, sour cream and pumpkin pie spice. Fold in the whipped topping.
Spread into graham cracker crust and sprinkle top with nutmeg.
Cover and freeze at least 4 hours. Keep frozen until about 15 minutes before serving.
Don’t have pumpkin pie spice? Make your own using this recipe: Pumpkin Pie Spice.
1 pkg (8 oz) cream cheese
1/2 cup canned whole berry cranberry sauce
1/4 cup orange marmalade
1/8 tsp. ground red pepper
1/4 cup slivered almonds, toasted
Spread cream cheese onto a small serving plate (less than 9 inches in diameter).
Mix together the cranberry sauce, orange marmalade, and red pepper. Spoon mixture over the cream cheese; top with almonds.
Serve with crackers (Ritz).
1 lb. butter
1 lb. brown sugar
1 jigger whiskey
2 tsp. vanilla
4 cups all purpose flour
1/2 tsp. cinnamon
1 cup finely chopped black walnuts
Cream butter and sugar, then add eggs, whiskey and vanilla. Mix together flour, cinnamon, and nuts; add gradually to the butter mixture. Mix thoroughly.
Oil waffle (pizzelle) iron. Heat iron completely. Then spoon approximately one teaspoon of butter onto iron. Cook until golden brown.
Makes 10 dozen.
1 (12 oz.) Pkg. Semisweet Chocolate Chips
2/3 Cup Sweetened Condensed Milk
1 Tablespoon Water
1 Teaspoon Vanilla
In saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat and stir in remaining ingredients, blending until smooth. Pour into greased 8×8 pan. Cool until firm.
Submitted by Jane.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh (or frozen) cranberries
1/2 cup pecans, coarsely chopped
1/4 cup margarine, softened
1 cup white sugar
3/4 cup orange juice
Preheat oven to 350 degrees F. Grease a 9×5 loaf pan.
In medium mixing bowl, combine flour, baking powder, baking soda and salt. Stir in orange zest, cranberries, and pecans. Set aside.
In large mixing bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
1 cup raw peanuts or pecans
1 cup sugar
½ c light syrup (Karo)
1/8 tsp. salt
1 tsp. margarine
1 tsp. vanilla
1 tsp. baking powder
1 tsp. vinegar
Butter the pan you will be using. Combine nuts, syrup, sugar and salt in microwave dish (I use Corning Ware). Stir together well with a wooden spoon. Cook 4 minutes on high. Remove and stir well – cook 4 more minutes. Remove and stir in margarine and vanilla. Cook 2 minutes. Remove and stir (quickly) in baking soda and vinegar. Pour quickly onto a buttered cookie sheet (I use a round pizza pan). Cool, break and serve!
(HINT: I enjoy making peanut brittle when it’s really cold outside. When I pour the candy onto the buttered pan, I set it outside where it will cool quickly.)
(ANOTHER HINT: Have all your ingredients measured ahead of time. You’ll be moving really quickly at the end!)
Recipe submitted by Cande.