Red Velvet Cola Cake
•1 (18.25 ounces) package red velvet cake mix
•1 (3.9 ounce) package chocolate instant pudding mix
•4 large eggs
•1/2 cup vegetable oil
•1 1/4 cups cola flavored carbonated beverage
Cola Frosting:
•1/2 cup butter
•1/4 cup plus 2 tablespoons cola-flavored carbonated beverage
•1 (16 ounce) package powdered sugar, sifted
•1 teaspoon vanilla extract
•1 cup chopped pecans toasted
Combine cake mix, pudding mix, eggs, and oil in a large mixing bowl; beat at low speed with an electric mixer until blended; set aside.
Bring cola to a boil in a small saucepan over medium heat. With mixer on low speed, gradually pour hot cola into cake batter. Increase speed to medium; beat 2 minutes. Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.
Combine first three 3 ingredients of frosting in a large saucepan; cook over medium heat, stirring constantly, until butter melts. Do not boil mixture. Remove from heat; add powder sugar and vanilla, stirring until smooth. Stir in pecans. Spread warm chocolate-cola frosting over top of warm cake. Let cake cool completely on wire rack.
Yield: 15 servings.
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Nov 3, 2009
Fig cake
Fig cake
Makes 8 to 10 servings
2 cups sugar
3 large eggs
1 cup vegetable oil
1 cup whole milk
2 cups bleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups mashed fig preserves
1 cup pecan pieces
Preheat the oven to 350 degrees. Cream the sugar and the eggs. Add the
vegetable oil and stir well to blend. Add the milk and mix well. In a
separate bowl, combine the flour, cinnamon, salt, and baking soda. Mix well.
Add this to the first mixture, stirring, to blend. Add the figs and pecans.
Stir again to blend.
Pour into a 12-cup bundt pan and bake until it sets, about one hour. Remove
and cool before slicing to serve.
Makes 8 to 10 servings
2 cups sugar
3 large eggs
1 cup vegetable oil
1 cup whole milk
2 cups bleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups mashed fig preserves
1 cup pecan pieces
Preheat the oven to 350 degrees. Cream the sugar and the eggs. Add the
vegetable oil and stir well to blend. Add the milk and mix well. In a
separate bowl, combine the flour, cinnamon, salt, and baking soda. Mix well.
Add this to the first mixture, stirring, to blend. Add the figs and pecans.
Stir again to blend.
Pour into a 12-cup bundt pan and bake until it sets, about one hour. Remove
and cool before slicing to serve.
Chocolate Truffle Pie
Chocolate Truffle Pie
1/2 cup pecan pieces, toasted and coarsely chopped
1 (6-oz.) Keebler ready-to-fill chocolate-flavored crumb crust (not
Oreo)
22 individually wrapped caramels, unwrapped
1/4 cup evaporated milk
1 1/2 cups semisweet chocolate chips (Ghirardelli is my favorite)
1 cup heavy whipping cream
3 tbls. butter
Whipped cream for topping, optional
Sprinkle pecans on crust.
For caramel layer, heat caramels and evaporated milk, stirring often,
until caramels melt and mixture is smooth. Pour over pecans in crust.
For truffle layer, heat chocolate chips, 1 cup heavy whipping cream and
butter over low heat until chocolate melts and mixture is smooth. Pour
over caramel layer.
Refrigerate for 4 hours or until pie is set. Before serving, pipe or
spoon whipped cream on top, if desired.
1/2 cup pecan pieces, toasted and coarsely chopped
1 (6-oz.) Keebler ready-to-fill chocolate-flavored crumb crust (not
Oreo)
22 individually wrapped caramels, unwrapped
1/4 cup evaporated milk
1 1/2 cups semisweet chocolate chips (Ghirardelli is my favorite)
1 cup heavy whipping cream
3 tbls. butter
Whipped cream for topping, optional
Sprinkle pecans on crust.
For caramel layer, heat caramels and evaporated milk, stirring often,
until caramels melt and mixture is smooth. Pour over pecans in crust.
For truffle layer, heat chocolate chips, 1 cup heavy whipping cream and
butter over low heat until chocolate melts and mixture is smooth. Pour
over caramel layer.
Refrigerate for 4 hours or until pie is set. Before serving, pipe or
spoon whipped cream on top, if desired.
Creole Bread Pudding
Creole Bread Pudding
Ingredients
1/2 loaf French bread, day old is best
1 qt half & half
1/2 cup plus 8 tsp sugar
4 whole eggs plus 4 egg whites
4 tsp vanilla
1 cup chopped pecans
1 cup raisins
1 cup chopped apple
1 tsp cinnamon
pinch of cream of tartar
Instructions
Break up the bread and soak in the half & half; add 1/2 cup sugar, 4 whole eggs, 2 tsp of the vanilla, pecans, raisins, apples and cinnamon and mix well. Bake in a well buttered 9 x 12 baking dish for 30 minutes in a 350 degree oven. Beat egg whites with cream of tartar until stiff but not dry, gradually adding the 8 tsp of sugar and stirring in the remaining 2 tsp of vanilla. Spread meringue over the pudding and bake 10 minutes or until golden brown
Ingredients
1/2 loaf French bread, day old is best
1 qt half & half
1/2 cup plus 8 tsp sugar
4 whole eggs plus 4 egg whites
4 tsp vanilla
1 cup chopped pecans
1 cup raisins
1 cup chopped apple
1 tsp cinnamon
pinch of cream of tartar
Instructions
Break up the bread and soak in the half & half; add 1/2 cup sugar, 4 whole eggs, 2 tsp of the vanilla, pecans, raisins, apples and cinnamon and mix well. Bake in a well buttered 9 x 12 baking dish for 30 minutes in a 350 degree oven. Beat egg whites with cream of tartar until stiff but not dry, gradually adding the 8 tsp of sugar and stirring in the remaining 2 tsp of vanilla. Spread meringue over the pudding and bake 10 minutes or until golden brown
Gum Drop Cookies
Gum Drop Cookies
1 cup brown sugar
1 tsp baking powder
2 sticks butter
1 cup sugar
1/2 tsp cinnamon
2 eggs
1 tbsp vanilla
1 tsp soda
3 1/2 cups flour
1/4 tsp salt
Filling
1 cup coconut
1 cup nuts
2 cups Oatmeal
1 lb. small gumdrops (take out the black ones)
1. Blend the cookie dough ingredients together in a large bowl. Mix well.
2. Mix the filling ingredients together separately. Add this to your bowl of cookie dough and mix in with a large spoon.
3. Drop by teaspoon onto a greased cookie sheet. Bake at 350°F about 12 to 15 minutes.
1 cup brown sugar
1 tsp baking powder
2 sticks butter
1 cup sugar
1/2 tsp cinnamon
2 eggs
1 tbsp vanilla
1 tsp soda
3 1/2 cups flour
1/4 tsp salt
Filling
1 cup coconut
1 cup nuts
2 cups Oatmeal
1 lb. small gumdrops (take out the black ones)
1. Blend the cookie dough ingredients together in a large bowl. Mix well.
2. Mix the filling ingredients together separately. Add this to your bowl of cookie dough and mix in with a large spoon.
3. Drop by teaspoon onto a greased cookie sheet. Bake at 350°F about 12 to 15 minutes.
Chocolate Banana Cake
Chocolate Banana Cake
Yield: 14
4 bananas -- sliced
1 ounce chocolate -- melted
Cake:
3/4 cup butter -- softened
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla
1/2 cup sour cream
3 cups cake flour -- sifted
1 1/2 teaspoons baking soda
4 ounces semisweet chocolate -- chopped
1 1/2 cups mashed bananas
White Chocolate Icing;
3 cups whipping cream
10 ounces white chocolate -- chopped
1 teaspoon vanilla
Dark Chocolate Ganache:
1/2 cup whipping cream
4 ounces semisweet chocolate -- chopped
CAKE:
In bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, then vanilla. Beat in sour cream. Combine flour, baking soda and chocolate; add in 3 additions to creamed mixture alternately with 2 additions of mashed bananas, mixing just until flour is incorporated. Spoon into 2 greased 8-1/2 inch springform pans, smoothing tops.
Bake in 350¡ F oven for 35 to 40 minutes or until tops spring back when touched. Let cool on rack for 20 minutes. Remove sides of pans; let cool completely.
WHITE CHOCOLATE ICING:
In saucepan, bring half of the cream to boil; pour over chocolate in bowl, whisking until melted. Add vanilla. Refrigerate until chilled, 1 hour, whisking often. On medium speed, beat chocolate mixture just until ridges hold shape. Beat remaining cream just until soft peaks form; gently fold into chocolate mixture. With serrated knife, slice cakes in half horizontally. Place a top layer, cut side up, on plate. Spread top with 3/4 cup icing; cover with single layer of bananas, leaving 1/2 inch border. Cover with 1 bottom cake layer, cut side down; repeat with icing and bananas. Repeat with remaining top layer, cut side up, and some of the icing and bananas. Top with remaining cake layer, cut side down. Using palette knife, cover cake smoothly with remaining icing. To ensure a smooth finish to the icing, wipe the knife often with a damp cloth. Refrigerate until firm, about 1-1/2 hours.
Yield: 14
4 bananas -- sliced
1 ounce chocolate -- melted
Cake:
3/4 cup butter -- softened
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla
1/2 cup sour cream
3 cups cake flour -- sifted
1 1/2 teaspoons baking soda
4 ounces semisweet chocolate -- chopped
1 1/2 cups mashed bananas
White Chocolate Icing;
3 cups whipping cream
10 ounces white chocolate -- chopped
1 teaspoon vanilla
Dark Chocolate Ganache:
1/2 cup whipping cream
4 ounces semisweet chocolate -- chopped
CAKE:
In bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, then vanilla. Beat in sour cream. Combine flour, baking soda and chocolate; add in 3 additions to creamed mixture alternately with 2 additions of mashed bananas, mixing just until flour is incorporated. Spoon into 2 greased 8-1/2 inch springform pans, smoothing tops.
Bake in 350¡ F oven for 35 to 40 minutes or until tops spring back when touched. Let cool on rack for 20 minutes. Remove sides of pans; let cool completely.
WHITE CHOCOLATE ICING:
In saucepan, bring half of the cream to boil; pour over chocolate in bowl, whisking until melted. Add vanilla. Refrigerate until chilled, 1 hour, whisking often. On medium speed, beat chocolate mixture just until ridges hold shape. Beat remaining cream just until soft peaks form; gently fold into chocolate mixture. With serrated knife, slice cakes in half horizontally. Place a top layer, cut side up, on plate. Spread top with 3/4 cup icing; cover with single layer of bananas, leaving 1/2 inch border. Cover with 1 bottom cake layer, cut side down; repeat with icing and bananas. Repeat with remaining top layer, cut side up, and some of the icing and bananas. Top with remaining cake layer, cut side down. Using palette knife, cover cake smoothly with remaining icing. To ensure a smooth finish to the icing, wipe the knife often with a damp cloth. Refrigerate until firm, about 1-1/2 hours.
Banana-Strawberry Muffins
Banana-Strawberry Muffins
Stir up the berry best batch of banana muffins you've ever made!
Prep: 15 min - Ready in: 40 min
2/3 cup sugar
1/2 cup oil
2 eggs
2/3 cup mashed ripe bananas
1 teaspoon vanilla
1 2/3 cups Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup finely chopped fresh strawberries
1. Heat oven to 375°F. Line 12 muffin cups with paper baking
cups. In medium bowl, combine sugar, oil and eggs; blend well.
Stir in bananas and vanilla.
2. Lightly spoon flour into measuring cup; level off. Add flour,
baking soda and salt to sugar mixture; stir just until combined.
Stir in strawberries. Spoon batter evenly into paper-lined muffin
cups.
3. Bake at 375°F. for 17 to 21 minutes or until toothpick inserted
in center comes out clean. Immediately remove from muffin cups.
Serve warm or cool.
Makes 12 muffins
Stir up the berry best batch of banana muffins you've ever made!
Prep: 15 min - Ready in: 40 min
2/3 cup sugar
1/2 cup oil
2 eggs
2/3 cup mashed ripe bananas
1 teaspoon vanilla
1 2/3 cups Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup finely chopped fresh strawberries
1. Heat oven to 375°F. Line 12 muffin cups with paper baking
cups. In medium bowl, combine sugar, oil and eggs; blend well.
Stir in bananas and vanilla.
2. Lightly spoon flour into measuring cup; level off. Add flour,
baking soda and salt to sugar mixture; stir just until combined.
Stir in strawberries. Spoon batter evenly into paper-lined muffin
cups.
3. Bake at 375°F. for 17 to 21 minutes or until toothpick inserted
in center comes out clean. Immediately remove from muffin cups.
Serve warm or cool.
Makes 12 muffins
Vanilla Pie
Vanilla Pie
1/2 c. firmly packed brown sugar
1 tbsp. flour
1/4 c. dark corn syrup
1-1/2 tsp. vanilla
1 egg, beaten
1 c. water
1 c. flour
1/2 c. firmly packed brown sugar
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/8 tsp. salt
1/4 c. butter
1 unbaked 9" pie shell
Combine first 5 ingredients in 2 quart saucepan. Slowly stir in water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool. Combine rest of ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with crumbs. Bake at 350 degrees for 40 minutes or until golden brown.
1/2 c. firmly packed brown sugar
1 tbsp. flour
1/4 c. dark corn syrup
1-1/2 tsp. vanilla
1 egg, beaten
1 c. water
1 c. flour
1/2 c. firmly packed brown sugar
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/8 tsp. salt
1/4 c. butter
1 unbaked 9" pie shell
Combine first 5 ingredients in 2 quart saucepan. Slowly stir in water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool. Combine rest of ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with crumbs. Bake at 350 degrees for 40 minutes or until golden brown.
Milky Way Cake
Milky Way Cake
4 Milky Way candy bar, (2.1 oz)
1/2 pound butter
2 cups sugar
4 eggs
1 cup buttermilk
2 1/2 cups flour, sifted
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1 cup coarsely chopped pecans
Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat oven to 350 degrees. Cream remaining butter with sugar. Add eggs one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into greased and floured bundt pan. Bake 1 hour, or until cake tester comes out clean. Cool 15 minutes in pan, then turn out on wire cake rack.
4 Milky Way candy bar, (2.1 oz)
1/2 pound butter
2 cups sugar
4 eggs
1 cup buttermilk
2 1/2 cups flour, sifted
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1 cup coarsely chopped pecans
Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat oven to 350 degrees. Cream remaining butter with sugar. Add eggs one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into greased and floured bundt pan. Bake 1 hour, or until cake tester comes out clean. Cool 15 minutes in pan, then turn out on wire cake rack.
Oreo Bread Pudding
Oreo Bread Pudding
4 cups day-old French bread or regular bread cubes
16 Oreo Chocolate Sandwich Cookies, coarsely broken
2 cups milk
1/2 cup sugar
1/4 cup butter, melted
2 eggs
1 teaspoon vanilla extract
Frozen yogurt or whipped cream, optional
Mix bread cubes and broken cookies in large bowl; set aside. Blend milk, sugar, butter, eggs and vanilla; pour over bread mixture, stirring to coat evenly. Pour into greased 1 1/2-quart round casserole. Bake at 350 degrees for 45 to 50 minutes or
until set. Serve warm or at room temperature topped with frozen yogurt or whipped cream, if desired. Make 6 servings
4 cups day-old French bread or regular bread cubes
16 Oreo Chocolate Sandwich Cookies, coarsely broken
2 cups milk
1/2 cup sugar
1/4 cup butter, melted
2 eggs
1 teaspoon vanilla extract
Frozen yogurt or whipped cream, optional
Mix bread cubes and broken cookies in large bowl; set aside. Blend milk, sugar, butter, eggs and vanilla; pour over bread mixture, stirring to coat evenly. Pour into greased 1 1/2-quart round casserole. Bake at 350 degrees for 45 to 50 minutes or
until set. Serve warm or at room temperature topped with frozen yogurt or whipped cream, if desired. Make 6 servings
Coconut Cake
Coconut Cake
3 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1 pound powdered sugar
4 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
1 cup shredded coconut
4 egg whites, well beaten
Sift flour once, then measure. Add baking powder and salt. Sift 3 times. Cream butter thoroughly and add sugar gradually. Continue creaming until light and fluffy. Add egg yolks and beat well. Add flour mixture alternately with milk, beating after each addition. Stir in coconut and vanilla. Fold in egg whites carefully. Bake in greased 8-inch pans at 350° for about 30 minutes or until done. Makes three 8-inch layers.
Frosting
1 cup sugar
1/2 cup light corn syrup
3 tablespoons water
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cups grated coconut
Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric or rotary beaters until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting holds deep swirls. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.
3 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1 pound powdered sugar
4 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
1 cup shredded coconut
4 egg whites, well beaten
Sift flour once, then measure. Add baking powder and salt. Sift 3 times. Cream butter thoroughly and add sugar gradually. Continue creaming until light and fluffy. Add egg yolks and beat well. Add flour mixture alternately with milk, beating after each addition. Stir in coconut and vanilla. Fold in egg whites carefully. Bake in greased 8-inch pans at 350° for about 30 minutes or until done. Makes three 8-inch layers.
Frosting
1 cup sugar
1/2 cup light corn syrup
3 tablespoons water
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cups grated coconut
Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric or rotary beaters until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting holds deep swirls. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.
Pistachio Cream Cheese Cookies
Pistachio Cream Cheese Cookies
1 cup butter
8 ounces cream cheese
1 cup sugar
1 teaspon vanilla
1 egg
1/2 teaspoon salt
1 teaspoon baking powder
1-3/4 ounce package pistachio instant pudding and pie filling
2 1/4 cups flour
Cream together butter, cream cheese sugar and vanilla till fluffy. Add egg. in
separate bowl combine salt, baking powder, instant pudding and flour. add to
creamed mixture and mix well. Cover with plastic wrap and refrigerate one hour.
Shape into elongated ovals. Bake at 350 degrees 10 to 12 minutres. Remove from
baking sheets and cool completely. Melt 6 ounces of semi-sweet chocolate chips
and 1 teaspoon shortening and drizzle over cooled cookies
1 cup butter
8 ounces cream cheese
1 cup sugar
1 teaspon vanilla
1 egg
1/2 teaspoon salt
1 teaspoon baking powder
1-3/4 ounce package pistachio instant pudding and pie filling
2 1/4 cups flour
Cream together butter, cream cheese sugar and vanilla till fluffy. Add egg. in
separate bowl combine salt, baking powder, instant pudding and flour. add to
creamed mixture and mix well. Cover with plastic wrap and refrigerate one hour.
Shape into elongated ovals. Bake at 350 degrees 10 to 12 minutres. Remove from
baking sheets and cool completely. Melt 6 ounces of semi-sweet chocolate chips
and 1 teaspoon shortening and drizzle over cooled cookies
Boss's Day Toffee
Boss's Day Toffee
About 1-1/2 pounds
1 cup (2 sticks) butter
1 cup sugar
1/4 cup light corn syrup
1 cup pecans, finely chopped, divided
1 teaspoon vanilla extract
1-1/2 cups milk chocolate chips
Coat a 10" x 15" rimmed baking sheet with nonstick cooking spray.
In a soup pot, combine butter, sugar, and corn syrup. Bring to a boil over medium-high heat and boil 3 to 4 minutes, until mixture reaches the hard crack stage (see Note), stirring constantly.
Remove mixture from heat and stir in 1/2 cup pecans and the vanilla; quickly spread over baking sheet. Sprinkle chocolate chips evenly over mixture and allow to melt; use a knife to spread melted chocolate over toffee, covering it completely.
Sprinkle remaining 1/2 cup pecans over melted chocolate then chill at least 1 hour, or until chocolate is firm. Break into bite-sized pieces and serve, or store in an airtight container until ready to serve.
NOTE: To test for the hard crack stage, drop a bit of the mixture from a teaspoon into a glass of cold water. If it forms a ball that hardens in the water, then it has reached the hard crack stage. If not, continue to cook mixture a bit longer then test it again.
About 1-1/2 pounds
1 cup (2 sticks) butter
1 cup sugar
1/4 cup light corn syrup
1 cup pecans, finely chopped, divided
1 teaspoon vanilla extract
1-1/2 cups milk chocolate chips
Coat a 10" x 15" rimmed baking sheet with nonstick cooking spray.
In a soup pot, combine butter, sugar, and corn syrup. Bring to a boil over medium-high heat and boil 3 to 4 minutes, until mixture reaches the hard crack stage (see Note), stirring constantly.
Remove mixture from heat and stir in 1/2 cup pecans and the vanilla; quickly spread over baking sheet. Sprinkle chocolate chips evenly over mixture and allow to melt; use a knife to spread melted chocolate over toffee, covering it completely.
Sprinkle remaining 1/2 cup pecans over melted chocolate then chill at least 1 hour, or until chocolate is firm. Break into bite-sized pieces and serve, or store in an airtight container until ready to serve.
NOTE: To test for the hard crack stage, drop a bit of the mixture from a teaspoon into a glass of cold water. If it forms a ball that hardens in the water, then it has reached the hard crack stage. If not, continue to cook mixture a bit longer then test it again.
Easy Popcorn Balls
Easy Popcorn Balls
3 quarts popped popcorn
1 cup light corn syrup
1 cup sugar
1/4 teaspoon food coloring
Combine corn syrup and sugar. Cook over high heat, without stirring, for
four minutes. Add food coloring and pour over popped corn.
Allow to cool slightly and shape into 15 popcorn balls.
3 quarts popped popcorn
1 cup light corn syrup
1 cup sugar
1/4 teaspoon food coloring
Combine corn syrup and sugar. Cook over high heat, without stirring, for
four minutes. Add food coloring and pour over popped corn.
Allow to cool slightly and shape into 15 popcorn balls.
Seasoned Pretzels
Seasoned Pretzels
2 tsp. garlic powder
2 tsp. dill weed
2 tsp. lemon-pepper
3/4 cup cooking oil
1 large bag of pretzels (small, bite-size ones work best)
Mix spices with oil in a large bowl. Pour pretzels in a coat well. Place on a jelly roll pan and bake at 250 degrees until oil dries, usually 30 minutes or so. Stir occasionally while pretzels are baking.
2 tsp. garlic powder
2 tsp. dill weed
2 tsp. lemon-pepper
3/4 cup cooking oil
1 large bag of pretzels (small, bite-size ones work best)
Mix spices with oil in a large bowl. Pour pretzels in a coat well. Place on a jelly roll pan and bake at 250 degrees until oil dries, usually 30 minutes or so. Stir occasionally while pretzels are baking.
Peekaboo Cookies
Peekaboo Cookies
About 4 dozen
1-1/2 cups (3 sticks) butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
1/4 teaspoon salt
4-1/2 cups all-purpose flour
3/4 cup jam or preserves (see Note)
Confectioners' sugar for sprinkling
In a large bowl, with an electric beater on medium speed, beat the butter, sugar, egg, vanilla, and salt until creamy. Gradually add the flour, beating until well mixed. Cover and chill 1 hour.
Preheat oven to 375°F.
Divide dough into 4 pieces. On a lightly floured surface, roll out each piece to 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out circles and place 1 inch apart on ungreased cookie sheets. Using a plastic drinking straw, randomly cut out circles of dough from half the cookies.
Bake cookies 10 to 12 minutes, or until light golden. Remove to wire racks to cook completely.
Spread jam evenly over solid cookies. Sprinkle remaining cookies with confectioners' sugar. Place the cookies with holes over the jam-topped cookies. Serve, or store in an airtight container.
NOTE: Any flavor of jam can be used, but I like to use an assortment so there will be different colors peeking through the holes in the cookies.
About 4 dozen
1-1/2 cups (3 sticks) butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
1/4 teaspoon salt
4-1/2 cups all-purpose flour
3/4 cup jam or preserves (see Note)
Confectioners' sugar for sprinkling
In a large bowl, with an electric beater on medium speed, beat the butter, sugar, egg, vanilla, and salt until creamy. Gradually add the flour, beating until well mixed. Cover and chill 1 hour.
Preheat oven to 375°F.
Divide dough into 4 pieces. On a lightly floured surface, roll out each piece to 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out circles and place 1 inch apart on ungreased cookie sheets. Using a plastic drinking straw, randomly cut out circles of dough from half the cookies.
Bake cookies 10 to 12 minutes, or until light golden. Remove to wire racks to cook completely.
Spread jam evenly over solid cookies. Sprinkle remaining cookies with confectioners' sugar. Place the cookies with holes over the jam-topped cookies. Serve, or store in an airtight container.
NOTE: Any flavor of jam can be used, but I like to use an assortment so there will be different colors peeking through the holes in the cookies.
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