Cookie Recipes
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Chocolate Walnut Biscotti
4 oz. semisweet chocolate, coursely chopped.
1 cup granulated sugar
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
2 1/2 cups coarsely chopped walnuts
Preheat oven to 300 F. Line a large baking sheet with parchment
paper or waxed paper.
In a food processor fitted with the metal blade, combine the
chocolate and sugar and grind until the chocolate is very fine.
Set aside. In a bowl, sift together the flour, cocoa powder,
baking soda and salt. Set aside.
In a mixing bowl combine the eggs and the vanilla. Beat at medium
speed to blend. Reduce the speed to low, add the chocolate and
flour mixtures and mix until a stiff dough forms, adding the walnuts
when about half mixed. Transfer the dough to a floured surface
and gather it together. Divide in half. Form each half into a log
12 inches long. Carefully transfer the logs to the prepared baking
sheet, spacing them evenly. Pat to even up the shapes. Bake until
almost firm to the touch, about 50 min. Let cool for 10 min.
Leave the oven set at 300 F.
Using a spatula, transfer the logs to a work surface. Using a
serrated knife, cut on the diagonal into slices 1/2−3/4 inch thick.
Return the slices cut−side down to the baking sheet. Bake for
25 min. Turn the slices over and bake until crispy and dry, about
25 min. longer.
Transfer the cookies to wire racks to cool. Store in an airtight
container at room temperature for up to 1 month.
Makes about 2 1/2 dozen
Sweetheart Cookie
Suzanne Fortier
1-1/2 cup Butter/Margarine
1 cup Sugar
2 Egg Yolks
3 cups Flour
1 tsp Vanilla
Raspberry Jam
Powdered Sugar
Cream butter and sugar. Add egg yolk. Beat in flour and vanilla.
Roll in walnut-sized balls. Dent center with spoon or thumb. Fill
with 1/2 tsp jam. Bake at 350° until light brown. Sprinkle with
powdered sugar.
Molasses Cookies
Kathy Potvin
3/4 cup Shortening
1 cup Brown Sugar
1 Egg
4 Tbsp Molasses
2-1/4 cups Flour
1/2 cup Milk
1/4 tsp Salt
2 tsp Soda
½ tsp Cloves
1 tsp Cinnamon
1 tsp Ginger
Mix well. Shape in balls. Dip tops in sugar. Bake at 375° til
done.
Sour Cream Sugar Cookies
Barb Slabaugh
1 cup Butter
1 cup Sugar
3 Egg Yolks
1/2 cup Sour Cream
1 tsp Vanilla
3 cups Flour
1/2 tsp Soda
1/2 tsp Salt
Glaze
3 Tbsp Margarine-melted
2 cups Powdered Sugar
1 tsp Vanilla
2 to 3 Tbsp Milk
Mix. Roll out and cut. Bake at 350° for 10 to 12 minutes. Dip top
of cookies in glaze. Let dry.
Paxamavia
Harriet Hanley
1 cup Mazola Oil
1 cup Sugar
1 tsp Baking Powder
1 tsp Soda
1/2 tsp Vanilla
1/2 tsp Pexjett (maclept?) ( a greek spice)
1-1/2 cup Orange Juice
Flour to consistency-about 3 cups
Mix and press into jelly roll pan. Bake 8 minutes at 375°. Cut in
strips and separate completely. Bake another 4 minutes.
Amish Sugar Cookies
Verna Slabaugh
Makes a lot
1 cup Sugar
1 cup Powder Sugar
1 cup Margarine
1 cup Oil
2 Eggs
4-3/4 cup Flour
1 tsp Soda
1 tsp Cream of Tartar
1/2 tsp Salt
2 tsp Vanilla
Cream first 3 ingredients. Add oil and eggs and beat well. Add
remaining ingredients and mix well. Drop by tsp. Press down
with fork or glass dipped in sugar. Bake at 350° for 10 to 12
minutes.
Cream Cheese Cookies
Mrs. Forgue
1 cup Shortening
3 ounces Cream Cheese
1 cup Sugar
1 Egg Yolk
½ tsp Salt
1 tsp Vanilla
1/4 tsp Cinnamon
2-1/2 cups sifted Flour
1 tsp grated Orange Rind
Mix to form soft ball. Use with cookie press or make thumbprint.
Bake at 350° for 12 to 14 minutes.
Christmas Sugar Cookies
Gladys Kirch
1 cup Shortening
1 cup Sugar
1 cup Brown Sugar
4 Eggs
6 cups Flour
3 Tbsp Water
1 tsp Soda
1 tsp Nutmeg
1 tsp Vanilla
1 tsp Salt
Mix. Chill. Roll thin and cut. Bake at 350° until lightly browned.
Butter Pecan Turtle Cookies
Nancy Vanderheyden
Use a 9 x 13 pan
2 cups Flour
1 cup Brown Sugar
1/2 Butter
1 cup Pecan Halves
1 cup Chocolate Chips
2/3 cup Butter
1/2 cup Brown Sugar
Crust: Mix flour, brown sugar and 1/2 cup butter. Pat firmly into
pan. Sprinkle with pecan halves. Combine 2/3 cup butter, 1/2
cup brown sugar. Bring to a boil. Pour over pecans. Bake at
350° for 18 to 22 minutes-bubbly and browned. Allow to melt
slightly and swirl to marble. Cool and cut into bars.
Chocolate Marshmallow Cookies
Elaine Pederson
Two dozen
24 large Marshmallows, frozen
6 oz Chocolate Chips
1 Tbsp Water
1 Tbsp Vanilla
2 cups Flour
1/2 tsp Salt
1/2 tsp Soda
1/2 cup Shortening
1/2 cup Brown Sugar
1 Egg
Melt chocolate chips, water and vanilla. Remove from heat. Sift
flour, salt, and soda together. Blend shortening, brown sugar and
egg. Add dry ingredients and chocolate mix. Using 1 Tbsp
dough (flatten and press around marshmallow). Place on cookie
sheet about 3 inches part. Bake about 8 minutes at 350°-cookies
crack and marshmallows shown through.
Snickerdoodles
Gertrude (Borntrager) Scheurich
Yield: about 5 dozen
1 cup Shortening (Crisco or Swiftning)
1-1/2 cup Sugar
2 Eggs
2-3/4 cup sifted Flour
2 tsp Cream of Tartar
1 tsp Soda
1/2 tsp Salt
Mix shortening, sugar and eggs well. Sift dry ingredients together
and add to first mixture. Chill dough. Roll into balls size of small
walnuts. Then roll balls in mixture of 2 Tbsp sugar and 2 tsp
cinnamon. Place about 2 inch apart on ungreased sheet. Bake
until light brown but still soft. Bake in 400° for 10 minutes. These
cookies puff up at first and then flatten out with crinkled tops.
Grannie’s Peanut Butter
Cookies
Makes 7 dozen cookies.
1 cup Butter or Margarine
3/4 cup Brown Sugar
3/4 cup Granulated Sugar
1 tsp Vanilla
1 cup Peanut Butter, creamy or chunky.
2 Eggs, beaten
1-1/4 cups All-Purpose Flour
1 cup Bran
3/4 rolled Oats
2 tsp Baking Soda
Melt butter. Beat together with sugars, vanilla, peanut butter, and
eggs. In separate bowl, combine the flour, bran, oats, and baking
soda. Stir mixture into butter mixture. Drop by teaspoon onto
ungreased cookie sheet. Bake at 350° for 15 to 18 minutes.
Remove to a rack to cool.
Potato Chip Cookies
Helen (Borntrager) Buschen
Make 5 dozen
1 lb Oleo-4 sticks
3-1/2 cup Flour
1 cup Sugar
2 tsp Vanilla
1 bag Potato Chips (average bag) about 2 cups, crumbled
Cream sugar, oleo, flour and vanilla in an electric mixer. Stir in
potato chips. On ungreased cookie sheet, put a teaspoon of
batter, it will spread. Bake at 350° for 10 to 12 minutes.
Sprinkle powdered sugar on hot cookies.
Toffee Squares
Linda Frost
1 cup Butter
1 cup Brown Sugar
1 Egg Yolk
1 tsp Vanilla
2 cups Flour
1/4 tsp Salt
6 oz Chocolate Chips
1/2 cup chopped Nuts
Mix. Spread on cookie sheet with sides. Leave 1 inch on edge.
Bake at 350° for 25 minutes. Remove from oven and top with
chips. Spread when soft and sprinkle with nuts.
Special Treats
Barb Slabaugh
1 cup Real Butter (Margarine o.k.)
1 cup Brown Sugar
Soda Crackers
Chocolate Chips
chopped Pecans
Combine butter and sugar in pan and boil 1 or 2 minutes. Line a
(Jelly roll pan) cookie sheet with foil, butter foil. Place soda
crackers on foil, pour hot mixture over crackers and bake at 325
to 350° for 8 minutes. Remove and spread with chips, spreading
as they melt; sprinkle with nuts. Cool. Cut or break apart.
Swedish Lemon Bars
Helen (Borntrager) Bushchen
1/4 lb Butter, soften
1/4 lb Margarine, soften
1 cup Flour
1/2 cup Powdered Sugar
Mix these 4 ingredients in a bowl and put into a 9 x 13 inch pan.
Bake 25 minutes in 350° oven.
4 Eggs, well beaten
1-1/2 cups Sugar
Juice of one Lemon and Rind
4 tbsps Flour
1/2 tsp Baking Powder
Mix these 5 ingredients well and pour into crust as soon as you
take it out of the oven. Bake again for 25 to 30 minutes until
nicely brown. Sprinkle with powdered sugar while still warm.
Loosen sides and cut into bars while still hot.
Best Ever Sugar Cookies
Dottie Snyder
These really are the very best we’ve ever eaten.
1 cup White Sugar
1 cup Butter (or Butter Flavored Crisco)
1 Egg
2 cups Flour
1/2 tsp Cream of Tartar
1/2 tsp Soda
1 tsp Vanilla
Cream sugar & butter well, add egg. Add flavoring, dry ingredients.
Mix well. Roll into balls, place on cookie sheets-press
down with bottom of a glass. Sprinkle with sugar. Bake at 350°,
for 8 mins. Makes about 70 cookies.
Butterscotch Cookies
Nettie Borntrager
2 cups Brown Sugar
1 cup Shortening
1/2 cup Butter (for flavor)
1/2 cup LARD
2 Eggs
1 cup Almonds
1 tsp Soda
1 tsp Cream of Tartar
1 tsp Vanilla
Sift dry ingredients with 3 or 4 cups of flour. Add shortening etc-
(no milk or water) Shape in rolls and cut or balls.
Grandma Lehman’s Cookies
Susan Pickart
Cream
1 cup Sugar
1 cup Shortening-part Oil
Add
2 well beaten Eggs
2 cups Oatmeal
2/3 cup Milk
Sift and Add
2 cups Flour
2 tsp. Soda
1 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Salt
Add
Vanilla, nuts, chocolate. chips, dried cherries. Drop on cookie
sheet. Bake at 375°-watch carefully-they puff as they cook!
Double Chip Cookies
Mary Sue Weinzetl
6 dozen
1 Cup Butter
1 Cup Chunky Peanut Butter
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs, beaten
2 Cups Flour
1 Tsp. Baking Soda
6 oz. Chocolate Chips
6 oz. Peanut Butter Chips
Preheat oven to 325°. Butter baking sheets. Cream butter and
peanut butter. Gradually add sugars and eggs. Beat in flour and
soda until well blended. Stir in chips. Drop by teaspoonful on
cookie sheets. Flatten with fork. Bake 12 to 14 minutes, until
golden.
Golden Chip Bars
Tina Slabaugh
2 Cups Bisquick Baking Mix
1-1/2 Cups Packed Brown Sugar
3 Eggs
1 Tsp. Vanilla
1 Cup Semisweet Chocolate chips
3 squares (1 oz. each) Semisweet Bakers Chocolate
1/2 Cup Flaked Coconut
1 Cup Chopped Nuts, if desired
Heat oven to 350°. Grease and flour rectangular pan (9 x 13).
Mix all ingredients. Spread in pan. Before baking, drizzle 3
squares Semisweet Chocolate, melted & cooled, over top, cut
through batter to swirl chocolate. Bake until wooden pick inserted
in center comes out clean; 30-35 minutes. Sprinkle with powdered
sugar, if desired. Cool, cut into bars, about 2 x 1-inch.
Apple Squares
Rosa Beers
9 x 13 pan
2-1/2 Cups Flour
2 Sticks Margarine
1 Egg Yolk
4 Tbsp. Sour Cream
6 to 8 Apples (sliced)
1-1/2 Cups Sugar
1/2 Tsp. Cinnamon
1/4 Cup Graham Cracker Crumbs
Lemon Juice
1 Egg White, (Lightly beaten)
Cut margarine into flour. Mix egg yolks with sour cream and add
to flour-mix well. Roll out 2/3 of dough to fit glass pan. Sprinkle
crumbs on bottom. Add sugar to apples and place in pan. Dot
with butter and lemon juice. Roll out remaining dough to fit top.
Refrigerate overnight if desired-better if eaten fresh. When ready
to bake, slit top-brush with egg white and sprinkle with sugar.
Bake at 400° for 15 minutes, then at 350° for 35 minutes.
Apple Slices
Margaret Stuff
2 Cups Flour
1 Tsp. Salt
1 Cup Shortening
2 Egg Yolks (beaten)
1 Tsp. Lemon Juice
4 to 5 Tbsp. Water
8 Large Apples Sliced
1 Cup Sugar
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
1/2 Tsp. Nutmeg
Crumble flour, salt and shortening as for pie dough. Combine
lemon juice and water with beaten egg yolks. Add to flour mixture
making a soft dough.
Mix apples with remaining ingredients, divide dough for two
crusts. Roll out one at a time and fit into 15 x 10-1/2 x 1 - inch
pan bring up on sides, lay apples in row on bottom crust and
cover with top crust. Bake at 375° for 40 minutes. While still warm,
brush with thin icing made of 3/4 cup powdered sugar, 2 Tbsp.
butter, 1 Tsp. vanilla and 1/4 cup warm cream to spread easily.
Cut in squares.
Oatmeal Caramel Bars
Beverly Turnock
1 Cup Margarine
2-1/2 Cups Flour
2 Cups Brown Sugar
2 Eggs
2 Tsp. Vanilla
1 Tsp. Baking Soda
3 Cups Quick Oatmeal
6 oz. Chocolate Chips
1/2 Cup Chopped Nuts
24 Caramels (7 oz.)
2 Tbsp. Milk
In large mixing bowl, beat margarine 30 seconds. Add about 1
cup flour, brown sugar, eggs, vanilla, and soda. Beat until combined,
beat in remaining flour, stir in oats. Press 2/3 of the dough
in a ungreased 15 x 10 inch pan. Sprinkle with chocolate chips &
nuts.
In saucepan combine caramels, & milk, melt. Drizzle over chocolate
chips & nuts. Drop remaining dough by teaspoonfuls on top.
Bake 25 minutes or until light brown at 325° oven. Cool, cut into
bars.
Glazed Chocolate Cookies
Joan Christodoulides
4 Dozen Cookies
1-1/4 Cups Flour
1/4 Tsp. Salt
1/4 Tsp. Baking Soda
1/2 Cup Butter
1 Cup Brown Sugar
1 Egg
1 Tsp. Vanilla
2 oz. Unsweetened Chocolate
1/2 Cup Buttermilk
1 Cup Chopped Nuts
Glaze
2-1/2 Cups Sifted Powdered Sugar
1/4 Cup Light Cream
1 Tsp. Vanilla
1 oz. Unsweetened Chocolate
Preheat oven to 375°. Sift flour, salt and soda together. Beat
butter, sugar, egg and vanilla until light and fluffy. Beat in chocolate.
Add sifted ingredients alternately with buttermilk until well
combined. Stir in nuts. Drop by rounded teaspoonfuls. 2 inches
apart onto ungreased cookie sheets. Bake 8-10 minutes. Cool
partially. Combine glaze ingredients and beat until smooth - add
more cream if too thick. Glaze top of warm cookies.
Chrusciki
Dora Jurek
6 Egg Yolks
6 Tbsp. Sugar
1/2 Pt. Sour Cream
3 Cups Flour (about)
1 Tbsp. Rum or Brandy
1/2 Tsp. Salt
Add salt to eggs and beat until thick and lemon colored. Add
sugar and flavoring and continue to beat. Add sour cream and
flour alternately mixing well after each addition. Knead on floured
board. Cut small pieces of dough, roll very thin and cut into strips
about 4 inches long. Slit each piece in center and pull through the
slit. Fry in hot fat until lightly browned. Drain on paper towels and
sprinkle with powdered sugar. We believe that Chrusciki has
much better flavor and much more taste if cake flour is used.
Apple Slices
Ruth Turnock
Serves 12 pieces
6 Apples (sliced) or 1 Large Can Apples
3/4 Cup Granulated Sugar
1/4 Cup Brown Sugar
3 Tbsp. Flour
1 Tsp. Cinnamon
Dash Salt
2 Tbsps. Butter or Margarine
2 Crusts (unbaked)
Place 1 crust in oblong pan approximately 9 x 13. Sprinkle with
brown sugar and 1 Tbsp. of the flour, and dot with 1/2 of the butter.
Mix flour, sugar, cinnamon and salt and toss with sliced apples.
Pour in crust. Dot with remaining butter and cover with remaining
crust. Bake 385° about 45 minutes or until bubbly and brown. When
cool, ice with a thin white icing if desired. Cut in squares.
Date Oatmeal Cookies
Ruth Turnock
3/4 Cup Shortening (part butter)
1 Cup Brown Sugar
2 Eggs
3 Tbsps. Milk
1 Tsp. Vanilla
2 Cups Flour (sifted)
1/4 Tsp. Baking Powder
3/4 Tsp. Baking Soda
1 Tsp. Salt
2 Cups Oatmeal (quick or rolled)
1-1/2 Cups Dates (cut up)
3/4 Cup (3/4 lb.) Chopped Nuts
Cream shortening - add sugar gradually. Cream until fluffy - blend
in eggs, milk and vanilla. Add dry ingredients. Drop from teaspoonful
on greased cookie sheet. Bake at 375° for 10 to 12
minutes.
Easy Cookies
Sue Pare
1/2 Cup Butter (melted)
1/2 Cup Brown Sugar
1/2 Cup Chopped Nuts
Bring butter and brown sugar to a boil. Add chopped nuts. In
greased 8 or 9 inch pan, place whole graham crackers. Spoon
syrup over crackers. Bake at 350° for 10 minutes Cut immediately.
May use soda crackers - spread with chocolate bits and sprinkle
with chopped nuts.
Dorothy’s Cookies
Ruth Turnock
2 Cups Sugar
1/2 Cup Cocoa
1/2 Cup Milk
1/2 Cup Peanut Butter
1 Tsp. Vanilla
3 Cups Minute Oatmeal
Mix together 1 cup flour, butter, and powdered sugar and press in
8 x 8 inch pan, bake for 15 minutes at 350°. Mix other ingredients
well and pour over hot crust. Bake another 25 minutes. Sprinkle
with powdered sugar while still warm. Cut into small squares.
Brazil Nut Cookies
Ruth Turnock
2 Cups Flour
1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1 Cup Sugar
1/2 Cup Crisco
1/2 Cup Butter or Oleo
1 Egg
1 Tsp. Vanilla
1 pkg. (6 oz.) Semi-Sweet Chocolate
3/4 Cup Brazil Nuts (chopped)
Sift dry ingredients add creamed shortening - add egg and vanilla.
Blend well - spread in greased 15 x 10 inch pan. Bake 350° 20 to 22
minutes. While hot sprinkle with pkg. semisweet chocolate and spread
as it melts. Sprinkle with chopped nuts. When cool cut in squares.
Maple Nut Drops
Ruth Turnock
Makes about 6 dozen
1/2 Cup Liquid Shortening
1/2 Cup Butter Flavored Crisco
3 Eggs (unbeaten)
1 Cup Maple Flavored Syrup
1/4 Tsp. Walnut Flavoring
3 Cups Flour (sifted)
1 Tsp. Baking Powder
1 Tsp. Soda
1 Tsp. Salt
1/4 Cup Boiling Water
1 Cup Raisins
1 Cup Chopped Walnuts
3/4 Cup Coconut
Blend shortening - add eggs, syrup, flavoring. Beat well. Blend in flour,
baking powder, soda, salt. Add boiling water, mix well. Stir in raisins,
walnuts, coconut. Chill at least 1 hour. Drop by teaspoonful on baking
sheet. Dot with 1/4 tsp. of syrup mixture and crushed nuts (about 1/2
and 1/2). Bake 375° about 10 minutes or until light brown.
Peanut Butter Cookies
Ruth Turnock
1 Cup Brown Sugar
1 Cup White Sugar
1 Cup Shortening
2 Eggs
1 Cup Peanut Butter
3 Cups Flour (sifted)
2 Tsps. Soda (dissolved in 2 Tbsps. hot Water)
2 Tsps. Vanilla
Cream shortening and sugar - add eggs. Add peanut butter - mix
well. Add flour with soda and vanilla. Roll into small balls - place
on ungreased cookie sheet. Press each ball with fork (dip in water
first). Bake 350° for 20 minutes.
Mary’s Cookies
Ruth Turnock
1 pkg. Duncan Hines cake mix (any flavor)
2 Cups rolled Oats
2 Eggs
3/4 Cup Cooking Oil
1/2 Cup Milk
1 Cup Raisins
1 Cup Nuts
1/4 Cup Brown Sugar
Combine and mix well. Bake 10 minutes 350° . (May use 2 cups
raisins instead of nuts and raisins).
Chocolate Cookie Cups
Serving Size: 12
Preparation Time: 0:15
1/2 cup sugar
3 tablespoons all-purpose flour
3 tablespoons quick-cooking oats
2 tablespoons finely chopped almonds
1 tablespoon unsweetened cocoa
1/4 teaspoon salt
2 tablespoons margarine melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 egg whites lightly beaten
Vegetable cooking spray
Combine the first 6 ingredients in a medium bowl. Combine margarine, extracts, and egg whites; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.
Coat baking sheets with cooking spray; using a finger, trace 12 (3-inch) circles on baking sheets. Spoon 1 tablespoon batter into center of each circle; spread batter to outside edge of each circle. Bake at 350 degrees for 10 minutes or until edges appear dry.
Remove cookies from pan immediately, and place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form cookie cups, and let cool completely. Yield: 1 dozen (serving size: 1 cookie).
Notes: This recipe is featured with KONA COFFEE ICE MILK IN CHOCOLATE COOKIE CUPS, Page 100.
Per serving: 70 Calories; 2g Fat (30% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 81mg Sodium
Devil's Food Cookies
Serving Size: 30
Preparation Time: 0:20
1/4 cup margarine softened
2/3 cup sugar
1/2 cup nonfat buttermilk
1 teaspoon vanilla extract
2 egg whites
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
Vegetable cooking spray
2 teaspoons sifted powdered sugar
Cream margarine; add 2/3 cup sugar, and beat at medium speed of an electric mixer until blended. Add buttermilk, vanilla, and egg whites; beat well.
Combine flour, cocoa, baking soda, and salt; add to creamed mixture, mixing well.
Drop dough by tablespoonfuls 2 inches apart onto cookie sheets coated with cooking spray. Bake at 350 deg for 7 minutes. Remove from pan, and cool completely on wire racks. Sprinkle with powdered sugar. Yield: 2-1/2 dozen (serving size: 1 cookie).
Per serving: 60 Calories; 2g Fat (25% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 84mg Sodium
Lemon Cookies
Serving Size: 3
Preparation Time: 0:11
2 cups sifted cake flour
3/4 cup sugar
2 teaspoons baking powder
6 tablespoons chilled stick margarine cut into small pieces
2 tablespoons grated lemon rind
1 tablespoon lemon juice
1 egg lightly beaten
Vegetable cooking spray
2 tablespoons powdered sugar
Position knife blade in food processor bowl; add first 4 ingredients, and pulse 2 times or until blended. Add margarine and lemon rind; process until mixture resembles coarse meal. Add lemon juice and egg; process until dough leaves sides of bowl and forms a ball. Gently press mixture into a ball; wrap in heavy-duty plastic wrap, and chill 1 hour.
Shape dough into 42 (1-inch) balls; place 2 inches apart on baking sheets coated with cooking spray.
Bake at 350 degrees for 12 minutes. Remove cookies from pan, and roll in powdered sugar. Yield: 3-1/2 dozen (serving size: 1 cookie).
Notes: Cool completely on wire racks.
Per serving: 712 Calories; 26g Fat (32% calories from fat); 8g Protein; 114g Carbohydrate; 60mg Cholesterol; 541mg Sodium
Fried Tomatoes
2 eggs
6 large red tomatoes, cut into 4 slices each
2 cups bread crumbs
2 cups olive oil
1 strip of bacon (optional)
3 cups mayonnaise
½ cup mustard, any kind
1 tsp. salt
1 small onion, diced
1 tsp. pepper
1 tsp. cayenne pepper
¼ cup parsley
¼ cup thyme
1. Heat oil in large fry pan.
2. Make egg wash with the eggs, add a little water.
3. Dip tomatoes in egg and then in bread crumbs.
4. Place in fry pan and fry until golden brown on both sides.
5. Set aside on paper towel to remove excess oil.
6. To make sauce, mix together mayonnaise, mustard, onion, salt,
pepper, cayenne. parsley and thyme. Mix well.
7. On salad plate place three tomatoes in an arrangement and place a
large tablespoon of mayonnaise in the middle.
Garlic and Blue Cheese Bread
1 large loaf french bread, slice down the middle
1 8 oz. chunky blue cheese dressing
1 8 oz. whipped butter, softened
2 tbsp. garlic powder
1 cup parmesan cheese
1. Preheat oven to 350.
2. In small bowl combine blue cheese dressing, garlic, and parmesan cheese.
3. Spread each loaf of bread with butter.
4. Spread on blue cheese and parmesan mixture.
5. Bake for 15−20 minutes.
Garlic Clam Dip
1 8 oz. whipped cream cheese
2 tsp. lemon juice
2 tsp. worcestershire sauce
1/2tsp. salt
1/2garlic powder
1 tsp. pepper
1 7 oz. can minced clams, with juice
Preparation:
1. Combine all ingredients except clam juice. Mix well. If you want a thinner spread
add some clam juice.
2. Serve with crackers or vegetables.
Sauteed Goat Cheese Cakes
1 cup leeks, diced
1 lb. goat cheese
1 cup flour
1 cup bread crumbs
2 eggs, beaten with water
½ cup garlic, minced
1 tsp. salt
½ tsp. pepper
1 tsp. cayenne pepper
1. In large fry pan saute leek until soft. Empty into medium
bowl. Add in goat cheese, at room temperature, garlic, salt,
pepper and cayenne pepper. Mix well with hands. Make shapes the
size of a flattened egg.
2. Dip goat cheese shape into flour, egg and bread crumbs. Fry
on medium heat until golden brown.
3. Serve with salad.
Hot Stuffed Mushrooms
24 mushrooms, cleaned
2 eggs, beaten
2 cups crabmeat
1 tsp. onion powder
2 tbsp. parmesan cheese
2 tsp. parsley
1 tbsp. hot sauce
1 tsp. cayenne pepper
2 tbsp. bread crumbs
1 tsp. salt
1. Preheat oven to 325.
2. Combine all ingredients except mushrooms.
3. Spoon in mixture to mushrooms and bake for 20 minutes.
Hot Wings
5 lbs. chicken wings
1 lb. butter
1 8 oz. can tomato sauce
4 tsp. cayenne pepper
2 tsp. garlic powder
1 tsp. black pepper
3 tsp. tobasco sauce
2 cups pancake syrup
1 tsp. onion powder
1. Bake chicken wings at 400 degrees until thoroughly cooked,
depending on size.
2. Mix all other ingredients and set aside.
3. Remove wings from oven and place in sauce mixture.
4. Serve with a lot of napkins.
Italian Bread Boat Dip
2 Large loaves italian bread
1 cup onions, chopped
1½ cups crab dip
1 cup cheddar cheese
1 cup mayonnaise
1. Hollow out one loaf of bread using the pulled out pieces as
bite size dipping pieces. Tear up the whole second loaf and use
as dipping pieces.
2. Mix together in baking dish onions, crab, cheddar and
mayonnaise. Bake for about 10 minutes or until hot.
3. Pour mixture into hollowed out loaf of bread and serve.
Jumbo Garlic Shrimp
48 jumbo shrimps, cleaned and deveined
4 tbsp. cayenne pepper
6 tbsp. garlic powder
2 cups olive oil
1. In large bowl combine oil, cayenne pepper and garlic powder. Blend well and add
in the shrimp. Coat the shrimp well.
2. Heat skillet and saute shrimp half at a time.
3. When done place in large bowl and use toothpicks or serve 6 on a plate as first course.
Little Franks with Orange Dipping Sauce
1 pkg. cocktail franks
2 cup orange juice
1/2 cup pancake syrup
Preparation:
1. In medium sauce pan heat orange juice and pancake syrup. Bring to simmer and
add in cocktail franks.
2. Let simmer for 10 minutes.
3. Serve in pretty bowl with toothpicks.
Marinated Mushrooms
1 lb. fresh mushrooms
1 tsp. chives
1 cup red wine vinegar
1/2 cup olive oil
1 tsp. tarragon
pinch of salt
1/2 cup water
1 tsp. garlic powder
1. Clean and dry mushrooms.
2. Mix all ingredients together.
3. Let marinate in refrigerator for 8−12 hours.
4. Serve.
Mashed Potato Stuffed Mushrooms
24 mushrooms, cleaned and stemed
4 large baking potatoes
1 8 oz. whipped cream cheese
1 cup finely chopped shrimp
1/2 stick of butter
1 tsp. salt
1. Bake potatoes in microwave for 12 minutes. Let cool and scoop out the potato.
2. In medium bowl combine potato, cream cheese, shrimp, butter and salt Blend well.
3. Spoon mixture into mushrooms and bake for 10−15 minutes at 325.
Mexican Dip
1 lb. ground beef
1 tbsp. chilli powder
1 tsp. cayenne pepper
1 onion, diced
1 small chile or jalapeno, diced
1 16 oz. whipped cream cheese
1 bag shredded cheddar cheese
1. In saute pan brown meat and onion. Add in chilli powder, cayenne pepper
and jalapeno.
2. In bowl combine meat, cream cheese and cheddar cheese.
3. Place in baking dish and bake for 15 minutes.
Mixed Cheese Spread
1 8 oz. pkg. of whipped cream cheese
4 oz. bleu cheese
1 cheddar cheese, grated
2 tbsp. worcestershire sauce
1 cup cooked, cut up meat (ham or sausage)
1/2 cup butter
1 onion, finely chopped
Preparation:
1. In large bowl combine all cheese with mixer.
2. Add in all ingredients and refrigerate for 8 hours and serve.
3. Serve with small breads or crackers.
Mozzarella Sticks with Spicy Sauce
40 mozzarella sticks
1 16 oz. premade plain spaghetti sauce
1 medium onion, diced
1 tbsp. red pepper flakes
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. pepper
dash of hot sauce
1 tsp. olive oil
1. Bake mozzarella sticks as indicated on pkg.
2. In medium sauce pan heat onions in oil. Add in remaining ingredients.
3. Heat sauce for 30 minutes or length of cooking time for mozzarella sticks.
Mushroom and Nut Pate
2 lbs. mushrooms, chopped
1 cup nuts, any kind
2 tbsp. vegetable oil
1/2 tsp. pepper
1 tbsp. tarragon
2 tbsp. lemon juice
1 tsp. paprika
1 tsp. salt
1 cup plain yogurt
1 small onion, finely chopped
1 tbsp. garlic powder
Parsley for garnish, not necessary
Preparation:
1. In large skillet heat in oil onion and garlic. Cook until tunring golden brown. Add in
garlic
powder, mushrooms. Stir in tarragon, lemon juice, salt, pepper and paprika.
2. Remove from heat and let stand for 5 minutes. Place in blender and blend for 3
minutes.
Add in nuts (almonds) and chop them. Blend for 2 more minutes.
3. Refrigerate for 8 hours and serve with crackers.
Mushroom & Sun Dried Tomato Spread
½ lb. fresh mushrooms
½ lb. portabella mushrooms
½ cup chopped sun dried tomatoes
¼ cup green onions, chopped
3 garlic cloves
2 loaves french bread, cut into diagonal slices
1 tbsp. olive oil
1. In food processor or blender puree all ingredients.
2. Toast bread in oven until lightly browned. Place bread on
serving dish or bowl.
3. Place mushroom mixture into bowl. Spread mixture into bread and
serve or have each person do their own.
Mushroom Bread
1 small loaf white bread
1/2 lb. mushrooms, finely chopped
2 tsp. lemon juice
1 cup heavy cream
1/2 tsp. salt
1/2 tsp. garlic powder
3 tbsp. flour
1/4 cup butter
1 scallion, finely chopped
Preparation:
1. Sauter mushrooms in butter. Add in lemon juice, heavy cream, salt, garlic powder,
flour and scallions.
2. Cook until cramy and thick.
3. Preheat oven to 425.
4. Remove mushroom mixture from stove.
5. Dip bread into mixture on both side. Place on cookie sheet and bake on each side for
5−8 minutes.
Onion Rings with Dipping Sauce
2 large bags of onion rings
1 16 oz. whipped cream cheese
1 16 oz. sour cream
1 16 oz. salsa
1. Bake onion rings as indicated on bag.
2. In medium bowl combine all ingredients and blend well.
3. Refrigerate for at least 30 minutes before serving.
Pancake Syrup Chicken Wings
6 lbs. chicken wings
1 cup pancake syrup
3 tsp. garlic powder
1 cup soy sauce
1. Season wings with garlic powder.
2. Bake for 30 minutes at 325.
3. In small bowl combine syrup and soy sauce.
4. Pour over chicken wings and bake for 10 more minutes.
Peanut Chili Dip
1/2 cup creamy peanut butter
1 tbsp. chili powder
2 tbsp. honey
3 tbsp. water
2 tbsp. soy sauce
1 tsp. garlic powder
Preparation:
1. In bowl combine all ingredients until blended well. If mixture seems to thick add
more water.
2. Serve with carrots, broccoli, green and red peppers.
Pesto Crescents
1 8 oz. can crescent rolls
2 tbsp. parmesan cheese
1 egg yolk
6 tsp., sun dried tomatoes in oil
3 tbps. pesto sauce ( use envelope)
1 tbsp. water
Preparation:
1. Open crescent roll can.
2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.
3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over like a
triangle. Press edges down firmly with fork.
4. In small bowl mix together egg and water and with finger paint the egg mixture over
the crescent.
5. Bake for 10−15 minutes or until golden brown.
Pierogies with Sour Cream
32 pierogies, any kind
2 16 oz. sour creams
2 tbsp. paprika
1 small onion
3 tbsp. butter
1 tsp. olive oil
1. In small saute pan heat butter and oil.
2. Lay pierogies on large baking dish and pour over oil and butter mixture.
Bake for 35 minutes, or until they are turning golden brown.
3. You might want to toss once or twice while cooking.
4. Five minutes before complete sprinkle over the paprika.
5. Serve on large plate and place sour cream in bowl in center.
Pork Tenderloin with Roasted Garlic Mayonnaise
1 12 oz. Pork Tenderlointlets
5 tbsp. olive oil
½ tsp. salt
½ tsp. pepper
¼ cup romano or parmesan cheese
1 cup parsley
1 Whole Garlic, Medium Head
½ cup mayonnaise
1. Preheat oven to 325°. In long mixing dish or pan combine
parsley, salt, pepper and cheese. Coat pork tenderloin with oil
on all sides and cover with the parsley mixture.
2. Place in baking dish with 4 tbsp. of oil and bake uncovered
for about 45 minutes to an hour. Also, take the first layer of
skin off the garlic bulb and cut off the pointed top. Place in
small baking dish with 2 tsp. of olive oil and bake for 45
minutes.
3. After 45 minutes let garlic cool and squeeze out the garlic
like toothpaste. With the fork tines, press the garlic down.
Mix with the mayonnaise well.
4. Remove pork from oven and let cool for 10 minutes. Cut into
slices and serve two to each plate with a teaspoon of garlic mayonnaise
on the side or on top of them. Garnish with some parsley.
Quick Stuffed Celery
1 bunch of celery, cleaned
1 8 oz. whipped cream cheese
2 tbsp. sour cream
1 small can black olives, chopped
1 tsp. paprika
1. Combine cream cheese, sour cream, olives and paprika.
2. Fill celery stalk and serve.
Raisin Spread
1 cup raisins
1 8oz. whipped cream cheese
1 tsp. cinnamon
Preparation:
1. Mix together all ingredients and refrigerate for 1 hour.
2. Serve on bagels or toast.
Red Bell Pepper Pancakes
3/4 cup red bell pepper, diced
2/3 cup flour
1 tbsp. melted butter
2 large eggs, separated
¼ cup cornmeal
½ tsp. hot red pepper flakes
3 tbsp. coriander
1 pint sour cream
1. In large bowl mix together all ingredients except sour cream
and egg whites. Add 1 tsp. salt and ¼ tsp. pepper.
2. In small bowl beat egg white until fluffy. Fold into flour
mixture.
3. Heat large fry pan with some melted butter. Spoon in balls
of the mixture into fry pan. Do not over crowd. Flatten the
balls into small pancakes, about 1−2 inches in diameter. Cook
each pancake 1 minute on each side or until golden brown.
4. These pancakes can be used as appetizers or as first course. For
8 guests, place 5 pancakes on each plate with a large tablespoonful of
sour cream. Garnish with parsley.
Salmon Dip
1 can salmon
1 8 oz. whipped cream cheese
1 cup onions, finely chopped
Preparation:
1. Mix all ingredients and refrigerate for 2−4 hours before serving.
Salsa with Shrimp
64 jumbo shrimps
4 16 oz. jars of salsa
½ tsp. salt
½ tsp. pepper
1. In large sauce pan heat the salsa until very hot. Stirring
constantly.
2. Add in all the shrimp at once and cook thoroughly for 5
minutes.
3. Place in large serving bowl.
4. You can serve this with white rice. Very fast and delicious dish
for the salsa lover.
Sausage Dip
3 lbs. skinny italian sausage, frozen
1 cup mayonaise
1 cup sour cream
1/2 tsp. pepper
pinch of salt
1/2 tsp. paprika
1 tsp. cayenne pepper
1. Cut sausage into 1 inch pieces. Either fry in frying pan or cook in oven.
2. Mix mayonnaise, sour cream, pepper, salt, paprika and cayenne pepper.
Blend well and refrigerate.
3. Use sauce to dip in sausage. Serve with toothpicks.
Sauteed Mushrooms
2 lbs. mushrooms, sliced in half
2 garlic cloves, chopped
1 tsp. hot red pepper flakes
1 stick butter
½ Sherry
½ cup Teriyaki Sauce
2 tbsp. parsley
1. In large fry pan cook garlic and pepper flakes in butter on
low heat. Add in mushrooms, teriyaki sauce and sherry and cook
over medium heat until mushrooms are tender.
2. Remove mushrooms and bring liquid to boil until thickened
like syrup.
3. Add in parsley and salt and pepper to taste. Return
mushrooms to heat and serve.
4. Can serve with any meat.
Sauteed Mushrooms in Biscuits
2 Pkgs. Refrigerated Biscuits, raw
½ lb. shitake mushrooms
½ lb. fresh mushrooms
½ lb. portabella mushrooms
2 cups scallions, chopped finely
1 cups balsamic vinegar
4 cloves garlic, minced
½ tsp. salt
½ tsp. pepper
1 lemon
½ stick of butter
1. In large saute pan heat all mushrooms in butter with
scallions, garlic, salt and pepper. When mushrooms cooked and
tender place in blender or food processor and pulse until finely
chopped.
2. Place back in saute pan. Add in balsamic vinegar and the
juice of lemon. heat for 5 minutes.
3. Grease cookie sheet if necessary. Cut biscuits in half. To
be safe when doing this, place biscuit on counter and cut from
right to left or maybe you can even peel them apart.
4. When the biscuits are separated, place a tbsp. of mushroom
mixture in the middle and place the top of the biscuit back on
top. To make sure the insides don't fall out press the whole
perimeter of the biscuit.
5. Bake for 8 minutes on 325°.
Sesame Chicken
24 chicken tenders
1 cup sesame seeds
4 tbsp. dijon mustard
2 tsp. onion powder
2 cups mayo
1 cup honey
1. Grease baking sheet. Preheat oven to 450.
2. Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into this
mixture and then into sesame seeds.
3. Place chicken tenders on baking sheet and bake for 20−25 minutes.
Spinach and Bacon Dip
1 cup mayonaise
1 cup sour cream
1 pkg. frozen chopped spinach
8 slices of bacon
1 tsp. garlic powder
1/2 tsp. red pepper flakes
1. If you can, cook the bacon in microwave until very crispy.
Let cool and break into tiny pieces.
2. Place spinach in strainer − squeeze to remove all excess water.
3. In medium bowl add all ingredients well.
4. Refrigerate at least 1 hour.
5. Serve with fruit, vegetables, chips or breads.
Spinach Dip
1 pkg. chopped spinach, cooked and drained
1 pkg. vegetable soup mix
1 8 oz. sour cream
1 cup mayonaise
Preparation:
1. Mix all ingredients well and refrigerate for 8 hours.
2. Serve with crackers.
Sweet Potato Appetizers
2 40 oz. cans sweet potatoes
1 stick of butter
2 cups bread crumbs
2 cups pancake syrup
1 tsp. salt
1/2 tsp. pepper
1. In bowl mash potatoes. Add in butter, pancake syrup, salt and pepper.
2. Make into golf ball size balls. Roll in bread crumbs.
3. Preheat oven to 350 and bake for 30 minutes.
4. Serve as an appetizer or with a ham or turkey dinner.
Tomato and Basil Bruschetta
1 loaf of french bread, makes 24 pieces
4 garlic cloves
¼ cup basil
2 lbs. seeded tomatoes, diced
6 tbsp. olive oil
1. Heat oven to 375°.
2. Cut bread into 4 inch long pieces. Brush pieces of bread
with olive oil. Toast in oven for about 10 minutes or until
golden brown.
3. After toasting, rub garlic on the toast. Mix remaining olive
oil and tomatoes and basil in bowl. Add salt & pepper to taste.
Top each piece of toast with about tsp. of mixture.
4. Place on dish and serve.
Tomato Potato Skins
8 large baking potatoes
2 tomatoes, finely chopped
1 cup shredded mozzarella
1 cup shredded cheddar
4 green onions, chopped
1 tsp. olive oil
2 tsp. cayenne pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. chili powder
1 16 oz. sour cream
1. Microwave potatoes for 3 minutes each, which should be 24 minutes.
2. Cut potatoes in half lengthwise. Scoop out potato middles.
3. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions,
olive oil, cayenne, salt, onion powder and chili powder. Blend well.
4. Spoon mixture back into potato shells and bake for 10−15 minutes.