Tuesday, December 12, 2017

harvest salad

harvest salad
from Donna Banks

20 oz canned crushed pineapple, un-drained
2/3 cup sugar
1 package jello (flavor depends on the color desired)
8 oz cream cheese, softened
1 cup diced apples (type depends on the color desired)
1 cup nuts (any kind), chopped and toasted
1 cup celery, chopped
8 oz whipped topping, softened
  1. In a saucepan, combine sugar and pineapple; bring to a boil.
  2. Add jello to pineapple mixture; stir to dissolve.
  3. Add cream cheese to jello mixture, stirring until combined.
  4. Cool jello mixture.
  5. Fold in remaining ingredients.
  6. Refrigerate overnight.
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Monday, December 11, 2017

sweetheart cookies

sweetheart cookies
from Linda Russell

1 cup butter
1 cup sugar
6 oz cream cheese, softened
1 t vanilla
2 cups flour
1/4 t salt
1 cup quick oats
1/2 t baking soda
1 1/2 cups pecans, finely chopped

  1. Cream first four ingredients.
  2. Sift together flour, salt and baking soda.
  3. Mix flour mixture into creamed mixture.
  4. Stir in oats and nuts.
  5. Refrigerate overnight.
  6. Roll out cookies
  7. Bake at 350 for 10-15 minutes or until light golden brown.
  8. Frost with cream cheese frosting if desired.
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Friday, December 8, 2017

whole wheat gingerbread

whole wheat gingerbread
from Oma (Janet Mays)

1 cup butter, room temperature
1 cup brown sugar
1 egg
1/3 cup molasses
1 T orange zest
2 T orange juice
3 cups flour
1 cup whole wheat flour
2 t ground cinnamon
1 t ground ginger
1/2 t baking soda
1/2 t ground cloves
  1. Cream butter and sugar.
  2. Add egg and beat until light and fluffy.
  3. Add molasses, orange peel, and juice.
  4. Sift dry ingredients together.
  5. Add dry ingredients to wet ingredients.
  6. Refrigerate overnight.
  7. Roll out cookies on floured surface.
  8. Bake at 375 for 8-10 minutes.
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Friday, October 27, 2017

Pfeffernuse

Pfeffernuse
from Karen Shelton

1/2 cup molasses
1/4 cup honey
1/4 cup shortening
1/4 cup butter
2 eggs
4 cups all-purpose flour
3/4 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves 
1 teaspoon ground ginger 
2 teaspoons anise extract 
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda 
1 teaspoon ground black pepper 
1/2 teaspoon salt 
1 cup confectioners' sugar for dusting 
  1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy.
  2. Remove from heat and allow to cool to room temperature.
  3. Stir in the eggs.
  4. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl.
  5. Add the molasses mixture and stir until thoroughly combines.
  6. Refrigerate at least 2 hours.    
  7. Preheat oven to 325 degrees F (165 degrees C).
  8. Roll the dough into acorn-sized balls.
  9. Arrange on baking sheets, spacing at least 1 inch apart.
  10. Bake in preheated oven 10 to 15 minutes.
  11. Move to a rack to cool.
  12. Dust cooled cookies with confectioners' sugar.
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