14 December 2011

 

Here are the recipes Jo-Anne sent from the cookie party she hosted last week:

 

Nutcracker Cocktail

Ingredients:
1/2 c. of ice
1 oz. vodka
1/2 oz. Bailey Irish Cream
1/2 oz. Ameretto
1/2 oz.  Frangelico (hazelnut liqueur)
1 scoop vanilla ice cream

Directions:
Pour ingredients into the blender. Blend until smooth. (if too thick, add milk....too thin, add ice cream.

 

Confetti Dip

Ingredients:
3 eggs beaten
3 T.sugar
3 T. vinegar
1 tsp. butter
8 oz. cream cheese
1-2 drops Tabasco
1 small onion
1 sweet red pepper
1 green pepper

Combine eggs and vinegar. Add sugar in a double boiler. Stir constantly until thick. Add butter and cream cheese. Add remainder of ingredients. Chill! Serve with crackers or veggies.

 

SideBar

 

I just realized I never added the mojito recipe that we all enjoyed at the Pope Joan book discussion last summer. So here it is:

 

Mojito Recipe, per requests from Pope Joan discussion participants,

Recipe as given online – comes closest to what I actually made, except that I used ginger ale instead of soda water

        Mojito recipe http://www.drinksmixer.com/recipes/582/   Makes 10 servings

Alcohol Content 0.44

Scale ingredients to servings
12.5 oz Captain Morgan® Original spiced rum
120 mint leaves
10 tbsp sugar
5 oz lime juice
20 oz soda

Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves.

    2.  Modifications – based on the 10 servings above

        Baccardi Superior Puerto Rican Light Dry Rum – roughly 3/5 of a 750 ml bottle
        110 mint leaves (decimated my garden, but it grows very quickly)
        Nature’s Calorie-Free Sweetener: Truvîa – I think I used about 6-8 packets
        Rose’s Sweetened Lime Juice – approximately 8 oz – along with lime wedges, one per glass
        Ginger ale

        For each glass: 1/3 mixture of rum, mint, sweetener, Rose’s lime juice, and crushed ice; 2/3 ginger ale

Enjoy!
--Sarah

 

Okay, so it seems that for some of us, the idea of making dozens of cookies is just so mind-boggling that it is keeping you from attending the cookie swap/book discussion. Please don't feel you have to resort to buying pre-made cookies. Instead, check out these quick, easy recipes each with 5 or fewer ingredients:

 

Crazy Dipped Pretzel Rods

http://www.verybestbaking.com/recipes/detail.aspx?ID=143507

 

Candy Bars

http://www.verybestbaking.com/recipes/detail.aspx?ID=30107

 

Easy Chocolate Fudge

http://www.verybestbaking.com/recipes/detail.aspx?ID=28655

 

Toasted Almond Truffles

http://www.verybestbaking.com/recipes/detail.aspx?ID=29724

 

No-Bake Chocolate Peanut Butter Bars

http://www.verybestbaking.com/recipes/detail.aspx?ID=32005

 

Here are a bunch of really easy-sounding ones:

http://diet-recipes.hypermart.net/Anna/christmas_cookies.htm

 

 

 

The following 12 recipes are from our Great Conversations latest title, The Christmas Cookie Club, by Ann Pearlman. Feel free to try one of them to bring to our cookie swap/book discussion on 12/21/09.

 

1.     Pecan Butter Balls     Marnie         Oven 350 degrees          Bake 20 - 22 minutes          Makes 5 dozen

2 cups pecans

2 cups flour

1 cup melted butter

1/2 cup sugar

2 t vanilla

1/4 t salt

Confectioners' sugar

 

Chop the pecans in a blender or food processor until you have two cups. Combine all of the ingredients except confectioners' sugar. Gather the dough into a ball. With floured hands, shape into one-inch balls and bake on ungreased cookie sheets. You may line cookie sheets with wax paper or parchment paper and spray them with Pam.

Bake. Pull cookies and papers off cookie sheet and onto a cooling rack and let cool slightly. While still warm, gently shake them in a bag with the confectioners' sugar. Place them back on the paper and add more confectioners' sugar while they cool.

 

2.     Chocolate-Almond Bonbons     Charlene     350 degrees     Bake 6 - 8 minutes     Makes 90 cookies

1 8-ounce can almond paste

1 12-ounce package (2 cups) semisweet chocolate pieces

1/4 cup butter

1 14-ounce can (1 1/4 cups) sweetened condensed milk

1 t vanilla

2 cups all-purpose flour

 

Use a teaspoon to make tiny balls out of your almond paste prior to getting the chocolate ready. Set aside.

 

In  medium saucepan, combine chocolate pieces and butter. Cook and stir over low heat until melted and smooth. Stir in the sweetened condensed milk and vanilla. Stir in flour until well combined.

 

Enrobe each almond paste ball with chocolate and place on ungreased cookie sheet. Bake. Transfer to wire rack to cool. Drizzle with glaze or dust with powdered sugar.

     Almond Glaze: In a small bowl, stir together 1 cup sifted powdered sugar, 1/2 t almond extract, and enough milk to make a thin glaze (about 1 - 2 teaspoons). You may tint with food coloring.

     Chocolate Glaze: In a small bowl, mix 1/2 cup sifted powdered sugar, 2 t cocoa powder, and enough milk to make a thin glaze (2 - 3 teaspoons).

     Powdered Sugar: In a large Ziploc bag, add the cooled cookies, 30 at a time, to 2 cups powdered sugar. Shake gently and remove with a large slotted spoon to remove excess sugar.

 

3.     Star Cookie Trees     Rosie          Oven 400 degrees          Bake 8 - 10 minutes     12 tree cookies

1 cup (2 sticks) butter, or substitute 1/2 with solid shortening

1 1/2 cups white sugar

1 t vanilla

2 eggs

4 cups bleached all-purpose flour

1 t salt

2 t baking powder

1/4 cup milk

 

Cream butter and sugar until light. Add vanilla and eggs and beat until fluffy. In separate bowl, thoroughly combine flour, salt, and baking powder. Add about 1 cup to the butter mixture. Blend in milk and then remaining dry ingredients. Chill 2 - 3 hours or overnight.

 

Roll out dough and cut into shapes. Cut cookies in graduated-size stars. You can buy the stars or make them out of cardboard. The largest is six inches across; the smallest is one. Try making 4 different sizes, 3 of each, for 12 cookies

 

Bake on parchment paper until edges are crisp and slightly browned. Remove from cookie sheet and place on a cooling rack. When cool, stack together with decorator's icing.

     Decorator's Icing: In mixing bowl with electric beaters, beat 3 egg whites and 1/4 t cream of tartar until foamy. Gradually add 1 pound (about 4 cups or 455 grams) powdered sugar, continuing to beat the mixture at high speed 4 - 7 minutes or until it's of spreading consistency. If mixture is too thick, add water, 1 T at a time, until of desired consistency. Keep the bowl covered with a damp cloth as icing will dry quickly.

     To assemble the tree: Place on of the largest stars on a serving platter. Begin stacking remaining stars from largest to smallest, using a small dab of icing to secure in place; alternate position of points of each star as stacking continues to create the tree. Top the tree with a solid white star. Then, you can decorate it with more frosting and sprinkle with confectioners' or colored sugar.

 

4.     Pennsylvania Dunkers     Juliet          Oven 350 degrees       Bake 8 - 12 minutes     4 logs, 30 cookies each

1/2 lb (2 sticks) softened butter

2 cups white sugar

1 cup brown sugar

2 large eggs, beaten

1 t vanilla

3 cups sifted flour

1 t baking soda

1 t cream of tartar

1 cup finely chopped pecans (can use more; can toast; I skipped these [Sarah W.])

 

Mix together butter, sugars, egg, and vanilla in large bowl. Mix very well. In separate bowl, mix dry ingredients and nuts (if using). Slowly add dry ingredients to sugar mixture. Mix very well with hands. Separate dough into 4 parts. Shape and pat each part into logs approximately 6 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap each log tightly in wax paper and freeze 3 hours or overnight.

 

To bake, slice thin, about 1/6 inch, with a sharp knife. ( I made mine thinner; misread the instructions; thought it said 1/16 inch, but they were good like that.) Bake until just slightly browned at the edges. Watch closely as they can get overbaked easily. Allow to cool a few minutes before removing from pan.

 

Cookies are very crisp and taste great dunked in coffee or milk. Yummy as holiday breakfast or late-night snack. (I can vouch for this :)

 

5.     Hermit Cookies     Laurie          Oven 375 degrees       Bake 8 - 10 minutes     Makes 4 dozen cookies

1 cup packed brown sugar

1/4 cup margarine, softened

1/4 cup shortening

1/4 cup cold coffee

1 egg

1/2 t baking soda

1/2 t salt

1/2 t ground cinnamon

1/2 t ground nutmeg

1 3/4 cups all-purpose flour

1 1/4 cups raisins or other dried fruit

3/4 cup chopped nuts

 

Cream together brown sugar, margarine, and shortening. Add coffee, egg, baking soda, salt, cinnamon, and nutmeg. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched. Immediately remove from cookie sheet.

 

6.     Buttery Pecan Rounds     Alice          Oven 325 degrees     Bake 12 - 14 minutes     Makes 3 dozen

Pecan halves for top (untoasted)

1 cup flour

1/2 t salt

1 cup softened butter

3/4 cup dark brown sugar

1 large egg yolk

2/3 cup finely chopped pecans

 

Toast pecan halves at 350 degrees for 10 minutes, rotating every 3 minutes. Cool, then break or chop into small pieces.

 

Sift flour and salt. Set aside. Cream the butter and sugar for 3 minutes. Mix in the yolk.

 

On low, mix in the flour until combined. MIx in chopped pecans with an electric mixer. Chill 1 hour.

 

Using a 1-inch ice cream scoop, drop the batter onto parchment paper-lined sheets, spacing 3 inches apart. Press a pecan half on top.

 

Bake, rotating sheets halfway through. Cool completely.

 

7.     Fortune Cookies     Jeannie          Oven 400 degrees          Bake 5 - 6 minutes     

Fortunes

1 large egg white

1/2 t pure vanilla extract

1/2 t pure almond extract

1/4 cup all-purpose flour

1/4 sugar

pinch salt

2 T melted butter

 

Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Grease two 9 x 13 inch baking sheets.

 

In medium bowl, lightly beat the egg white, vanilla extract, and almond extract until frothy but not stiff. Or you can make these with only 1 flavoring, but don't forget to use an entire teaspoon.

 

Sift flour, sugar, and salt into separate bowl. Add dry ingredients into egg white mixture, then the melted butter. Stir until batter is smooth. Batter should not be runny, but should drop easily off a wooden spoon. You may need to add water.

 

(If you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, try 1/2 t green food coloring to make green cookies.)

 

Place level tablespoons of batter onto baking sheet, spacing them at least 3 inches apart. Cold baking sheet sprayed with oil spray works best. Gently tilt baking sheet back and forth and from side to side so that each T of batter forms into a circle 4 inches in diamter. Try to keep batter flat and even. Try using a large circle cookie cutter to keep the edges round.

 

Bake until outer 1/2 inch of each cookie turns golden brown and they are easy to remove from baking sheet with a spatula. Remove from oven and quickly remove each cookie with a wide spatula (you can spray it with cooking spray) and place upside down on a wooden board or clean oven mitt. Quickly place a fortune on the cookie near the middle and fold the cookie in half. Place the folded edge across the rim of a cup and pull the pointed edges down, one on the inside of the cup and one on the outside. This is to crease it and form the traditional shape. Then place the folded cookie into the cup of a muffin tin or egg carton to hold its shape until firm. You may leave the cookie sheet in the oven with the door open to keep the unfolded cookies warm.

 

Examples of fortunes:

• The awakening happiness of one's own self is revealed.
• I cast this from me like an empty shell.
• I cannot control this now, but I can breathe through it.
• We must live as gardeners, fertilizing the flowers and appreciating the change of seasons.
• May holiday lights illuminate your path.
• You cannot predict the long-term consequences of any event.
• Exhale the past, inhale the present, imagine the future.
• May I know the contentment that allows the totality of my energies to come to full flower.
• If that which you seek, you find not within yourself, you will never find it without.
• To every thing there is a season, and a time to every purpose.
• The wheel is turning. This is the dark time. What must you gain from the night?
• Feast on your life.

 

8.     Hanukkah Fruit Candies     Allie          No bake          Makes 36 candies/cookies

1 cup each raisins, dates, and prunes

1 cup walnuts or pecans

1/2 cup crystallized ginger

Confectioners' sugar sprinkled on a plate or bowl (Start with 1/2 cup and add more as needed.)

 

Combine fruits, nuts, and ginger in food processor until a paste is formed. With dampened hands, form into walnut-size balls and roll in the confectioners' sugar.

 

Mahyoosa:

1 lb pitted dates

1 T unsalted butter

1/2 cup ghee (clarified butter)

1 cup whole wheat flour

1/2 t cardamom

1/2 cup chopped mixed nuts (such as almonds and cashews)

 

Combine the dates and butter in food processor and pulse until the fruit is mashed and resembles a paste. Set aside. In a medium saucepan over medium heat, melt the ghee. As it melts, sprinkle in the flour and cook, stirring constantly, until it turns llight brown, about 5 minutes. Add the cardmom and date paste. Reduce the heat to low and cook, stirring frequently, until the mixture is fully combined. Mix in the nuts.

 

Remove from heat and let stand until cool enough to handle. Using your hands, pinch off 1 T-size pieces and roll them into balls. Place in paper muffin cups. In an airtight container, cookies will keep for several weeks.

 

9.     Cheeseburger Cookies     Sissy          No bake          Makes 35-40 cookies

2 12-ounce boxes Nilla wafers

1 egg white

1/4 cup sesame seeds

4 - 5 T milk

1/2 t almond extract

4 cups confectioners' sugar

Yellow food coloring

Red food coloring

1 cup coconut

Green food coloring

2 10-ounce packages grasshopper chocolate-covered cookies

 

Place the wafers on 2 trays - one should have all the wafers facing up (round side up) and the other should have all the wafers facing down. Each tray should have the same number of wafers, 35 - 40.

 

Brush the wafers facing up with a little egg white, then sprinkle with sesame seeds on top.

 

To make the frosting (cheese): Stir 4 T of milk and the almond extract into the confectioners' sugar. Add more milk if necessary. Add yellow and red food coloring until you get the color of American cheese.

To color the coconut (lettuce): Place the coconut in a lidded jar and add green food coloring. Shake until lettuce-colored.

To assemble: The frosting-cheese is the glue. Place the frosting on a facing-down cookie. Add a grasshopper cookie. Repeat for all wafers. Then put frosting on top of the grasshopper cookie and dip into the green coconut. Repeat for the entire tray. Then dip frosting on the flat side of the cookies you've sprinkled with seeds and place on top of coconut-lettuce. You've made a miniature cookie cheesburger.

 

10.     Double-Dipped Chocolate Peanut Butter Cookies     Vera     Oven 350 degrees     Bake 12 minutes     Makes about 2 dozen (3 inch) cookies

1 1/4 cup all-purpose flour

1/2 t baking powder

1/2 t baking soda

1/2 t salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1/2 cup creamy or chunky peanut butter

1 egg

1 t vanilla

1 1/2 cups semisweet chocolate chips

3 t shortening, divided

1 1/2 cups milk chocolate chips

 

Combine flour, baking powder, baking soda, and salt in a small bowl. Beat the butter, granulated sugar, and brown sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in peanut butter, egg, and vanilla. Gradually stir in the flour mixture, blending well.

 

Roll heaping tablespoons of dough into 1 1/2-inch balls. Place balls 2 inches apart on ungreased cookie sheets. (If dough is too soft to roll into balls, refrigerate for 30 minutes.) Dip a fork into additional granulated sugar, then press it in criss-crossed fashion onto each ball, flattening it to 1/2-inch thickness.

 

Bake until set. Let the cookies stand on cookie sheets 2 minutes. Remove to a wire rack; cool completely.

 

Melt semisweet chocolate chips and 1 1/2 teaspoons shortening in the top of a double boiler over hot, not boiling, water. Dip one end of each cookie one-third of the way up; place on wax paper. Let stand until the chocolate is set, about 30 minutes.

 

Melt milk chocolate chips with the remaining 1 1/2 teaspoons shortening in top of double boiler. Dip opposite end of each cookie one-third of the way up; place on wax paper. Let stand until chocolate is set, about 30 minutes.

 

Store the cookies between sheets of wax paper at cool room temperature or freeze up to 3 months.

 

11.     Peanut Clusters     Tracy          (no additional info)

1 t vegetable oil

4 ounces semisweet chocolate (suggested brand: Guitard)

4 ounces milk chocolate (same brand)

2 cups peanuts, chopped (Or pecans, almonds, or cashews)

 

In a double boiler, oil first, then melt chocolate. Mix in nuts. Place by rounded teaspoons on baking sheet lined with wax paper. Cool.

 

12.     Molasses-Ginger Crisps     Taylor          Oven 350 degrees     Bake 12 minutes     Makes 6 1/2 dozen

1 cup softened butter

1 1/2 cups sugar

Beat butter & sugar together 2 minutes.

Add 1 egg + 1 yolk, 3/4 t salt, 1 t fresh ginger (finely chopped)

2 T chopped crystallized ginger

 

Use whisk to blend 2 cups + 2 T flour, 1 1/2 t powdered ginger, 1 t baking powder and add to mixture.

Add 1/3 cup dark molasses.

Make into 2-inch rolls and roll in coarse sugar and chill a couple of hours (or freeze for a few days if you want).

Cut the rolls into 1/8 slices and sprinkle with more coarse sugar. Bake.

 

   

 

 

 

 

 

 

Here are some hors-d'oeuvres recipes that have been popular at our gatherings so far this year. If I've modified the recipe, I add it in red at the end of the directions. Enjoy! And feel free to add your comments and your own successful recipes.

 

The next 5 recipes are from the 2008 cookie party:

 

Winter Vegetable Soup

 

4 slices bacon, cut into 1-inch pieces

8 T (1 stick) unsalted butter

2 c finely diced leeks, white part and 1 inch green

1.5 c finely diced onion

1 c finely diced celery

1.5 t dried tarragon

1/2 t dried thyme

salt and freshly ground black pepper, to taste

5 c chicken stock or canned broth

2.5 c finely diced potatoes, about 4 potatoes

 

1 lb. tender spinach, well rinsed, stems discarded, cut into 1/8 inch slivers

1/2 c heavy or whipping cream

 

In large soup pot, cook bacon over low heat until fat is rendered, 7-10 minutes.

Remove bacon with slotted spoon and discard.

Add butter to pot.

When melted, add leeks, onion and celery.

Cook over low heat until wilted, 15 minutes.

Season with tarragon, thyme, and salt and pepper.

Stir well. Add stock and potatoes.

Cover and simmer until potatoes are tender but not mushy, 15-20 minutes.

Add half spinach. Simmer for 1 minute more.

Remove soup from heat.

Puree half amount in blender or food processor and return puree to soup pot.

Place pot over low heat and add remaining spinach and cream.

Heat throuh, stirring well, but do not boil.

Adjust seasonings and serve.

Makes 6 servings.

(You don't want to know how much fat and how many calories.)

Sarah W.

 

 

 

Spritz Cookies

1.5 c butter

1 c granulated sugar

1 egg

2 T milk

1 t vanilla

1/2 t almond extract

4 c unsifted flour

1 t baking powder

 

Thoroughly cream butter and sugar.

Add egg, milk, vanilla, and almond extract; beat well.

Sift flour and baking powder; add gradually to creamed mixture, mixing till smooth.

Do not chill.

Force through cookie press onto ungreased cookie sheet.

Bake at 400 degrees for 8 minutes; cool.

Makes 72 or more.

Sarah W.

 

 

Sweet Potato Biscuits

 

1 lg. sweet potato (about 10 oz.), baked, peeled, and mashed or pureed

1 and 2/3 c unbleached flour

1 T brown sugar

2.5 t baking powder

1/2 t salt

6 T cold unsalted butter, cut into small pieces

1/4 c cold milk or cream

 

Preheat oven to 425 degrees.

In a bowl, combine dry ingredients.

Cut butter into mixture with a pastry blender until the texture of cornmeal.

Stir in sweet potato and milk or cream until mixture is just moistened.

Turn dough out onto a floured surface.

Knead gently with floured hands about 10 times.

Pat dough out to 3/4 inch thickness.

Cut with a 2 inch biscuit cutter.

Place 1/2 inch apart on greased or parchment-lined baking sheet.

Bake 15-18 minutes.

Sarah W. (from Greg's Auntie Linda)

 

Death By Chocolate Trifle

 

1 box chocolate cake mix

1 cup kahlua

4 sm. boxes chocolate mousse (or plain choc) instant pudding

4 Skor candy bars

2 med. size tubs of whipped topping

 

Prepare cake according to directions and bake in a 9 x 13 pan.

Cool. Then pierce with fork and drizzle kahlua over cake.

Chill overnight.

Break up cake and place half in a 3.5 quart trifle bowl.

Prepare pudding according to package directions.

Add a layer using half of the pudding.

Crumble 2 candy bars on to the pudding and cover with 1 tub whipped toppping.

Repeat the process using the candy as the final ingredient on top of whipped topping.

Chill. Serves 12.

Sarah W.

 

Cheesy Corn Bites

8 oz. cream cheese, softened

1 cup shredded pepper jack cheese

1 egg, beaten

1/2 cup corn

~1/2 jar roasted red peppers, chopped

3-4 scallions, chopped

chili seasoning

1 pkg Tostitos Scoops

 

Preheat oven to 350

Quickly saute the red peppers and scallions in a sm. amt of melted butter.

Mix together cheeses, then add egg and mix

Add in peppers, scallions, corn.

Season to taste.

Place a rounded teaspoonful of mixture in each scoop. Place scoops on 

cookie sheet.

Heat in oven 350 deg. x 20 mins.

Serve warm.

Alternatives:

* Add sm amt of browned ground beef, add chopped chilis for a heavier 

appetizer.

* Go "Greek" - use spinach and feta instead of jack chz (oregano?)

* Go Italian - use minced pepperoni, tomato, cheddar/mozzerella (basil)

* Use the hot artichoke cheese dip recipe

Enjoy!

Ho Ho Ho!!!

Denise D.

 

Asparagus Rolls from Private Collection 2 Junior League of Palo Alto, 1984 (this first one's for you, Sherri :)

 

25 fresh asparagus spears

salt to taste

25 thin slices white bread

8 ounces cream cheese, softened

3 ounces blue cheese, softened

1 egg

3/4 pound butter, melted

 

In a large skillet, bring enough water to boil to barely cover asparagus. Trim spears to same length as bread slices and place in skillet. Sprinkle with salt and partially cover with a lid. Boil gently until lower parts of stalks are barely fork-tender; about 3-5 minutes, depending on age of asparagus. Drain immediately and rinse in cold water until cooking process has ended.

 

Remove crusts from bread and flatten slices with a rolling pin. Combine cheeses and egg with an electric beater. Spread mixture evenly over bread slices. Place an asparagus spear on each one and roll up. Dip in melted butter to coat all sides. Place on a cookie sheet and freeze until ready to bake.

 

Preheat oven to 400 degrees. Cut frozen rolls into thirds and bake, still frozen, for 15 minutes or until lightly browned. Serve immediately.

 

Cookie Party 12/16/07: I used Boursin cheese (flavored with chive, I think) instead of blue cheese for a milder flavor. I have had these with blue cheese; they are also delicious. I used half as much butter to coat the asparagus: 1.5 sticks rather than 3. After rolls were frozen on cookie sheet, I placed them in freezer bags until I was ready to use them. Sarah W.

 

 

**Mushroom Croustades from ****Private Collection 2 Junior League of Palo Alto, 1984 (Joan, how about a change from your specialty?:)

 

24 thin slices white bread

2 tablespoons butter, softened

 

Preheat oven to 400 degrees. Cut a 3-inch round from each bread slice. Brush insides of 2 miniature muffin tins generously with butter. Gently fit bread rounds into each mold to from a cup. Bake 10 minutes or until lightly browned. Cool.

 

3 tablespoons minced shallots

1/4 cup butter

1/2 pound fresh mushrooms, finely chopped

2 tablespoons flour

1 cup heavy cream

1 1/2 tablespoons minced chives

1 tablespoon minced parsley

1/2 teaspoon lemon juice

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

 

In a heavy skillet, sauté shallots in butter for 1 minute. Stir in mushrooms and simmer, uncovered, until all liquid has evaporated; about 10 minutes.

 

Remove from heat and stir flour into mushrooms. Pour cream over and return to heat. Stirring constantly, bring to a boil and cook another minute or so while mixture becomes very thick. Remove from heat and stir in remaining ingredients. Let cool, then cover and refrigerate.

 

At this point, you may spoon the mushroom mixture into the toast shells and freeze in their tins. Once frozen, remove to plastic bags for easier freezer storage.

 

2 tablespoons freshly grated Parmesan cheese

2 teaspoons minced parsley

Butter

 

Thaw croustades completely before baking. Preheat oven to 350 degrees. Sprinkle each one with Parmesan cheese and parsley. Dot with specks of butter and arrange on an ungreased baking sheet. Bake 10 minutes; then, if you wish, pop under broiler for a quick browning. Serve immediately.

 

Cookie Party 12/16/07: I skipped the chives since I thought I had a plant inside but it was actually outside under a foot of snow. I used less parsley because I only had parsley flakes, not minced, and I didn't want them to be overwhelming. I probably added a little more cayenne pepper than it called for. These froze wonderfully and I just placed them back in the muffin pan for thawing and baking. I skipped the dots of butter at the end. They were already very rich with all that cream, but maybe that would have added some crispness. I forgot to broil at the end, but I recommend doing that. Sarah W.

 

Swiss Broccoli Soup from ****Private Collection 2 Junior League of Palo Alto, 1984

 

2 1/2 pounds broccoli

1 cup chopped leeks or green onions

4 tablespoons butter

4 tablespoons flour

4 cups rich chicken stock

1 cup light cream

1 cup shredded Swiss cheese

1/8 teaspoon nutmeg

salt and freshly ground pepper

 

Cut enough 1-inch florets from broccoli to measure 2 cups. Cut rest of broccoli into 1-inch pieces. Cook florets and broccoli pieces, separately, in lightly salted water; until just tender. (Florets will be done first.) Immediately rinse in cold water to chill completely. Drain. Set florets aside until serving time.

 

In a large saucepan, sauté leeks in butter until tender; about 3-4 minutes. Sprinkle in flour and cook for a minute or so, stirring with a whisk. Remove from heat and stir in chicken stock. Return to heat and simmer 5 minutes, stirring occasionally.

 

Add broccoli pieces (not florets) to chicken stock and purée in an electric blender, in batches, until smooth.

 

Shortly before serving, blend in cream and cheese. Simmer gently until cheese melts. Add nutmeg, and salt and pepper to taste. Add reserved broccoli florets to heat through. Serve immediately.

 

Cookie Party 12/16/07: I did not use that much broccoli; I think that's flexible. I probably had a little less than 2 pounds. I used green onions; they don't take as long to sauté. I skipped the whole "separate and cook florets separately" thing since I remembered only after I began making the soup that our blender was kaput. I cooked all the broccoli together and used a Braun whipper/mixer thing in it before adding the cream and cheese. It was good with pieces of broccoli throughout. Sarah W.

 

 

Sour Cream Biscuits from ****Private Collection 2 Junior League of Palo Alto, 1984

 

2 cups unbleached flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cream of tartar

2 teaspoons sugar

1/2 cup vegetable shortening

1/3 cup sour cream

1/3 cup milk

 

Sift together dry ingredients into a large bowl. Cut in shortening until mixture resembles coarse crumbs. Add sour cream and milk all at once. Stir with a fork only until dough follows it around bowl.

 

Turn dough onto a floured board. Lightly knead for only a few seconds. The secret is to handle the dough as gently as you would a baby!

 

Pat or roll dough out to 1/2-inch thickness. Cut with a biscuit cutter and place on an ungreased cookie sheet. At this point, you may refrigerate until baking time.

 

Preheat oven to 450 degrees. Bake 10-12 minutes.

 

Cookie Party 12/16/07: I rolled the dough out thinner to make 18 biscuits. I think it's better to keep it to 1/2-inch and make fewer biscuits. Sarah W.**

 

GREEK CHRISTMAS COOKIES.doc

LORI’S BISCOTTI.doc

Martha Stewart’s Mocha Almond Cookies.doc

RICCIARELLI.doc

VIENNESE WALNUT CRESCENTS.doc

xmas bark.doc

Above attached file recipes submitted by Lori T.

 

Three-Cheese Pasta Bake

Recipe from Southern Living magazine

 

1 (8 oz.) package of penne or elbow pasta

2 Tbsp. butter

2 Tbsp. flour

1 1/2 cups milk

1/2 cup half and half (I used Land O Lakes fat free)

1/2 cup (4 oz.) shredded Cheddar chees

1/4 cup grated Parmesan cheese

1 cup (8oz.) shredded Gruyere cheese, divided

1 tsp. salt

1/4 tsp. pepper

Pinch of freshly ground nutmeg

 

1. Preheat oven to 350. Prepare pasta according to package directions.

 

2. Melt butter in a medium saucepan. Whisk in flour; cook, whisking constantly for 1 minute. Gradually whisk in milk and half and half. Cook, whisking constantly for 3-5 minutes until thickened. Stir in Cheddar, Parmesan and 1/2 cup of Gruyere cheeses and next three ingredients.

 

3. Stir together pasta and cheese sauce. Place in buttered 11 x 7 inch baking dish. Top with 1/2 cup Gruyere cheese.

 

4. Bake at 350 for 15 minutes. Serves 4.

Carol S.