Miniature Fruit cakes (makes 6 dozen)
1/2 cup light molasses
1/4 cup water
1 teaspoon vanilla
1 box (15 ounce) raisins
1 pound candied fruit (chopped)
1/2 cup butter
2/3 cup sugar
3 eggs
1 cup plus 1 Tablespoon flour
1/4 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 cup milk
1 cup chopped nuts
In a sauce pan, combine molasses, water, vanilla, and raisins and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in fruit. Cool. Meanwhile in a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir together the dry ingredients. Add to creamed mixture alternately with milk. Stir in fruit mixture. Mix well. Fold in nuts. Spoon in paper lined miniature muffin tins. Fill to top. Bake at 325 degrees for 22-25 minutes.
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Nov 23, 2009
Pecan Goody Cups
Pecan Goody Cups
3/4 cup butter, softened
2 pkg. (3 oz each) cream cheese,
softened
2 cups flour
Filling:
1 1/2 cups packed brown sugar
2 eggs
1 tbsp butter, melted
48 pecan halves
In a large bowl, beat the butter and cream cheese until light and fluffy. Gradually add the flour. Beat until the mixture forms a ball. Cover and refrigerate for 15 minutes. For the filling: In a small bowl, combine the brown sugar, eggs, and butter. Roll the dough into 1-inch balls. Press onto the bottoms and up the sides of the greased miniature muffin cups. Spoon the filling into the cups. Top each with a pecan half. Bake at 350 F for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from the pans to wire racks. Makes 4 dozen
3/4 cup butter, softened
2 pkg. (3 oz each) cream cheese,
softened
2 cups flour
Filling:
1 1/2 cups packed brown sugar
2 eggs
1 tbsp butter, melted
48 pecan halves
In a large bowl, beat the butter and cream cheese until light and fluffy. Gradually add the flour. Beat until the mixture forms a ball. Cover and refrigerate for 15 minutes. For the filling: In a small bowl, combine the brown sugar, eggs, and butter. Roll the dough into 1-inch balls. Press onto the bottoms and up the sides of the greased miniature muffin cups. Spoon the filling into the cups. Top each with a pecan half. Bake at 350 F for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from the pans to wire racks. Makes 4 dozen
Holiday Spritz
Holiday Spritz
1 cup butter, softened
1 cup conectioners' sugar
1 egg
1 1/2 tsp rum extract
2 1/2 cups flour
1/4 tsp salt
Colored sugar
In a small bowl, cream the butter and the confectioners' sugar until light and fluffy. Beat in the egg and the extract. Combine the flour and the salt. Gradually add to the creamed mixture. Mix well. Using a cookie press fitted with the disk of your choice. Press the cookies 1 inch apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375 F for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing from the pans to wire racks to cool completely. Makes 7 dozen cookies
1 cup butter, softened
1 cup conectioners' sugar
1 egg
1 1/2 tsp rum extract
2 1/2 cups flour
1/4 tsp salt
Colored sugar
In a small bowl, cream the butter and the confectioners' sugar until light and fluffy. Beat in the egg and the extract. Combine the flour and the salt. Gradually add to the creamed mixture. Mix well. Using a cookie press fitted with the disk of your choice. Press the cookies 1 inch apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375 F for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing from the pans to wire racks to cool completely. Makes 7 dozen cookies
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