Kai's "Old-Fashioned" Recipe Thread

[Ladytiger]

Prep: 10 minutes
Bake: 20 to 25 minutes

Ingredients
• 3 cups all-purpose flour
• 1 cup whole wheat flour
• 2 cups packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1-1/2 cups shortening

Directions
1. Makes Brown Sugar Cookie Mix: Stir together all-purpose flour, whole wheat flour, brown sugar, baking powder, and baking soda in a very large mixing bowl.
2. Cut in shortening until mixture resembles fine crumbs. Store tightly covered at room temperature up to 3 weeks. To measure, lightly spoon the mix into a measuring cup and level with a spatula. Makes about 8-1/2 cups.
3. Brown Sugar Bars: Grease an 11x7x1-1/2-inch baking pan; set aside.
4. In a large mixing bowl beat together the eggs and milk; stir in the cookie mix until combined. Spread batter evenly in the prepared pan.
5. Bake in 350 degree F oven for 10 minutes. Sprinkle chocolate pieces evenly over top of partially baked bars. Bake 10 to 15 minutes more or until golden brown and firm around edges. Cool in pan on a wire rack. Cut into bars. Makes 24 bars.

Nutritional Information
Nutritional facts per serving
calories: 104, total fat: 6g, saturated fat: 1g, cholesterol: 19mg, sodium: 35mg, carbohydrate: 12g, fiber: 0g, protein: 1g

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[Ladytiger]

Prep: 25 minutes
Bake: 8 minutes

Ingredients
• 1 18-ounce roll refrigerated peanut butter cookie dough
• 1/4 cup all-purpose flour
• 1 18-ounce roll refrigerated sugar cookie dough
• 1/4 cup unsweetened cocoa powder
• 1/2 cup finely chopped peanuts (optional)

Directions
1. In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well. Divide dough in half.
2. In another large mixing bowl combine sugar cookie dough and cocoa powder; use another wooden spoon to mix well. Divide dough in half.
3. Between pieces of waxed paper, roll out half of the peanut butter dough and half of the sugar cookie dough into 12x6-inch rectangles. Remove the top pieces of waxed paper. Invert one rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Tightly roll up into a spiral, starting from a long side. Repeat with remaining dough portions.
4. If desired, sprinkle half of the peanuts onto waxed paper. Roll 1 log of dough in peanuts. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and peanuts, if desired. Wrap and chill dough logs 1 hour or until firm enough to slice.
5. Using a sharp knife, cut dough logs into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
6. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool. Makes about 60 cookies.
Make-Ahead Tip: Shape logs of dough; wrap and chill up to 1 week or freeze up to 1 month. Thaw frozen dough 3 hours in refrigerator before slicing.

Nutritional Information
Nutritional facts per serving
calories: 77, total fat: 4g, saturated fat: 1g, cholesterol: 3mg, sodium: 69mg, carbohydrate: 10g, fiber: 0g, protein: 1g

[Ladytiger]

Prep: 20 minutes
Bake: 10 minutes

These are SO good!
Ingredients
• 1 cup butter
• 1 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla or 1/2 teaspoon rum extract
• 2-1/2 cups all-purpose flour
• 3/4 cup finely chopped red and/or green candied cherries
• 1/2 cup finely chopped pecans
• 3/4 cup flaked coconut

Directions
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Add milk and vanilla and beat well.
2. Add flour and beat until well mixed. Stir in cherries and pecans. Divide dough into thirds. Shape each portion into a 7-inch-long log. Roll each log in 1/4 cup of the coconut to coat. Wrap and chill in the refrigerator at least 2 hours or up to 24 hours.
3. Cut into 1/4-inch-thick slices. Place on an ungreased cookie sheet. Bake in a 375 degree F oven for 10 to 12 minutes or until edges are lightly browned. Cool cookies on wire rack. Makes about 80.

[the fugative]

Christmas Tree Pretzels


• 1 c. vegetable oil

• 1 (1-oz.) envelope powdered ranch salad dressing mix, such as Hidden Valley

• 1 tsp. garlic powder

• 1 tsp. cayenne pepper, or to taste (see Note)

• 2 (15-oz.) bags thin pretzels (see Note)

Preheat the oven to 200 degrees. Pour the oil into a 2-cup glass measure. Add the ranch dressing mix, garlic powder and cayenne pepper. Whisk until thoroughly mixed.

Pour 1 bag of pretzels into each of 2 ungreased 15-by 10-inch baking pans. Pour half of the oil mixture over each pan. (Use a spatula to get all of the oil mixture into the pan.) Stir gently until all of the pretzels are coated with the oil mixture.

Note: The cayenne pepper gives these pretzels an assertive zing. If you're serving young children or don't like spicy foods, reduce the pepper to 1/2 teaspoon. Use pretzels shaped like Christmas trees if you can find them



Bake, uncovered, 90 minutes, stirring and turning every 20 minutes or so. Remove the pans from the oven, and cool completely, about 30 minutes. Store the pretzels in an airtight container at room temperature for up to 3 weeks.



Snowflake Cookies


• 2 lb. vanilla-flavored candy coating

• 2 c. (5 oz.) thin pretzel sticks, broken

• 2 c. salted peanuts

• 2 c. Cheerios cereal

• 2 c. Wheat Chex cereal

• 2 c. Rice Chex cereal

• 2 c. Corn Chex cereal

Melt the candy coating in the microwave according to the package directions.

Meanwhile, break the pretzels in half, making sure you have 2 cups. Mix the dry ingredients in an extra-large mixing bowl or pan that measures at least 4 quarts.

Drizzle the melted candy coating over the cereal mixture and stir. Working quickly, drop by tablespoonfuls onto waxed paper. Let the mixture dry for about 30 minutes. Store in an airtight container, at room temperature for up to 1 week.

[Jolie Rouge]

Tomato Pepper Chops

4 top loin pork chops
2/3 cup fat-free tomato and herb salad dressing
1 teaspoon jalapeno pepper sauce

Season chops with salt & pepper and brown in a non-stick skillet
over medium-high heat; add dressing and pepper sauce to pan; cover
and simmer for 5 minutes.


Coconutty Sweet Potatoes

3 (16-ounce) cans sweet potatoes, drained
1/2 cup sugar
1/4 cup milk
2 Tablespoons butter
2 eggs
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup packed brown sugar
3 Tablespoons flour
3 Tablespoons melted butter

Combine the sweet potatoes, sugar, milk, 2 Tablespoons butter, eggs and vanilla in a bowl. Mash until blended. Spoon into a 9 x 13-inch baking dish. Combine the coconut, pecans, brown sugar and flour in a bowl and mix well. Stir in 3 Tablespoons melted butter. Spread over the sweet potatoes. Bake at 375 degrees for 30 to 40 minutes or until light brown and bubbly.

SERVINGS: 8

[Ladytiger]

Makes: 20
Prep: 35 min
Bake: 10 min per batch
Decorate: Depends on skill

Planning Tip:
The decorated cookies may be stored airtight with waxed paper between layers at cool room temperature up to 1 week, or frozen up to 1 month.

Note:
Knead 1/2 cup flour into 18-oz tube refrigerated sugar-cookie dough. Roll into a log, cut log in 20 equal pieces and roll each into a ball. Place on lined baking sheet and flatten into a 2-in. round. Add hat (Step 5). Bake and decorate as directed.

Hats:
10 graham crackers, each broken into 2 squares

Cookie Dough (see Tip and Note):
1 stick (1/2 cup) butter or margarine (not spread), softened
1/2 cup packed light-brown sugar
1 tsp vanilla extract
1/2 tsp baking powder
Whites from 2 large eggs
1 1/4 cups all-purpose flour
20 wooden skewers, pointed ends broken off (optional)

Eyes & mouths:
1 oz semisweet baking chocolate or chocolate chips, melted
Royal Icing (recipe follows)
Yellow food color, liquid, gel or paste
2 purchased disposable decorating bags or 2 qt-size ziptop freezer bags and one #5 plain round piping tip
Red crystal decorating sugar (from a 4-oz tub)
80 miniature marshmallows

1. Trace outline of hat (actual size printed over this text) on sturdy paper and cut out. Place pattern on each cracker square and carefully cut around outline with a sharp knife.

2. Heat oven to 325°F. Line baking sheet(s) with foil. Using a 2-in.-diam jar, bottle or glass as a guide, mark 20 circles on foil about 2 1/2 in. apart.

3. Dough: Beat butter, brown sugar, vanilla and baking powder in a medium bowl with mixer on high speed until light and fluffy. Scrape down bowl sides, then beat in egg whites, 1 at a time until blended. Stir in flour.

4. Set a gal-size ziptop bag into a wide rimmed tall glass or jar (to free your hands); scrape dough into bag. Cut 1/2 in. off 1 bottom corner. Pipe a 2-in-wide, 1/2- in.-high mound of dough in each circle on ungreased foil-lined baking sheet(s).

5. Place a graham-cracker hat, touching dough, above each mound. With a wet finger, smooth top of mounds. If desired, insert skewers into dough.

6. Bake 10 minutes or until puffed and spongy when gently pressed. Using a wide spatula, immediately remove cookies to a wire rack to cool completely. Place sheets of waxed paper under rack.

7. Line cooled baking sheet with waxed paper. Scrape melted chocolate into decorating bag and pipe eyes and mouths for cookies on the lined baking sheet. Refrigerate until firm and ready to use.

8. Scrape 1 cup Royal Icing into a decorating bag fitted with piping tip. Tint remaining icing yellow; cover tightly. Pipe icing in bag around edge of hats. Squeeze icing remaining in bag into a bowl and stir in water, a few drops at a time until thin enough to drip easily from a spoon. Spoon icing within piped border. Spoon red sugar over wet icing; allow to dry.

9. Brush excess sugar from hats. Spoon 1/3 cup yellow icing into decorating bag fitted with piping tip. Pipe around curved edge of each round cookie. Thin remaining yellow icing as directed in Step 8; spoon within piped border. Before icing sets, put chilled chocolate eyes and mouth, smooth side up, on each cookie. Let dry completely.

10. Snip miniature marshmallows in half and press sticky side along bottom of hats and at tips.

[Ladytiger]

Makes: 42

Prep: About 17 min
Bake: 23 to 26 min per batch

Cost: $3.21
This recipe comes from Dottie Pierson.

2 sticks (1 cup) unsalted butter, softened
1/4 cup granulated sugar
2 tsp vanilla extract
1/2 tsp salt
2 cups all-purpose flour
1 cup finely chopped walnuts (see Tip)
1 1/4 cups confectioners’ sugar

1. Heat oven to 325°F. Have baking sheet(s) ready.

2. In a large bowl, with electric mixer, beat butter and sugar until fluffy. Beat in vanilla and salt. With mixer on low speed, gradually beat in flour until blended. Stir in walnuts.

3. Roll level tablespoonfuls dough into 1 1/4-in. balls. Place 1 in. apart on ungreased baking sheet(s).

4. Bake 23 to 26 minutes or until bottoms are light golden. Cool on sheets on a wire rack 15 minutes. Put confectioners’ sugar in a bowl.

5. Gently toss warm cookies, a few at a time, in confectioners’ sugar to coat. Cool completely on wire rack. Before serving, dust or toss with additional confectioners’ sugar.

Tip:
You can finely chop the walnuts in a food processor, but don’t overprocess or you’ll end up with a paste.

Storage Tip: Store airtight at cool room temperature up to 2 weeks or freeze up to 2 months.

[jaybird]

LT! I love Santa's whiskers! I've been making those for 30 years!!!

[Ladytiger]

Makes: 48

Prep & Freeze: About 30 min
Bake: 30 to 37 min

Cost: $6.37
Crust:
1/2 cup sugar
1 stick (1/2 cup) cold butter,
cut in small pieces
Yolks from 2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour

Topping:
1 cup packed light-brown sugar
5 Tbsp butter
3 Tbsp each heavy (whipping) cream
and light corn syrup
2 Tbsp pure maple syrup
1 jar (6.5 oz) macadamia nuts,
coarsely chopped
1 cup dried sweetened cranberries

1. Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend 2 in. above pan at ends. Lightly coat with nonstick spray.

2. Crust: Put sugar and butter in food processor; process until smooth and creamy. Add yolks and vanilla; process until combined, scraping down sides of bowl as needed. Add flour; pulse until crumbly dough forms.

3. With floured hands, evenly press dough over bottom and 1/2 in. up sides of prepared pan. Press tines of a fork against sides to decorate. Freeze 15 minutes or until firm. Gently press a sheet of foil over dough to cover.

4. Bake 15 minutes, remove foil and bake 5 to 7 minutes longer until edges are a light golden brown.

5. Topping: While crust bakes, put brown sugar, butter, cream, corn syrup and maple syrup into a 2-qt saucepan. Stir over medium heat until boiling. Stop stirring; boil 1 minute to dissolve sugar. Pour over crust, spread evenly, then sprinkle with nuts and cranberries.

6. Bake 10 to 15 minutes or until entire top bubbles. Cool in pan on a wire rack.

7. Lift by foil ends to a cutting board. Make 3 equally spaced cuts lengthwise and 5 crosswise. Remove from foil; cut bars diagonally in half.

Storage Tip: Refrigerate airtight up to 1 week or freeze up to 1 month.

[Ladytiger]

Makes: 36

Prep: About 20 min
Bake: About 40 min

Cost: $5.32
Almond Swirl
1 brick (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 1/2 tsp almond extract

Brownies
1 1/4 sticks (1/2 cup plus 2 Tbsp) butter
5 oz unsweetened baking chocolate
1 1/2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
3/4 cup all-purpose flour

1. Heat oven to 350°F. Line a 9-in.-square baking pan with foil, letting foil extend 2 in. above pan on opposite sides. Lightly coat with nonstick spray.

2. Almond Swirl: Beat cream cheese and sugar with mixer on medium speed until well blended. Beat in egg and extract just until combined.

3. Brownies: Melt butter and chocolate in a 2-qt saucepan over low heat, stirring often. Remove from heat. Whisk in remaining ingredients until smooth.

4. While brownie batter is still warm, spread half in prepared baking pan. Gently spread with Almond Swirl mixture. Spoon on remaining brownie batter, then spread to cover. With a spoon, gently swirl through batter in an over and under motion for a marbled effect (don’t overwork).

5. Bake 40 minutes or until a wooden pick inserted near center comes out with moist crumbs attached. Cool in pan on a wire rack.

6. Lift by foil ends to cutting board. Cut in squares; remove from foil.

Storage Tip: Store airtight at cool room temperature up to 2 weeks or freeze up to 3 months.

[Ladytiger]

Makes: 60
Prep: About 25 min
Bake: 32 to 38 min
Cost: $2.84
This recipe comes from Woman’s Day reader Marianne Licato.

2 large eggs
1/2 cup granulated sugar
1/2 cup oil
1 Tbsp anise extract
1 1/2 tsp baking powder
1 1/2 cups all-purpose flour
3/4 cup sliced almonds, toasted

Decoration: confectioners’ sugar

1. Heat oven to 350°F. Coat a baking sheet with nonstick spray.

2. Vigorously whisk eggs, sugar, oil and extract in a large bowl until blended. Stir in baking powder, then flour until combined. Stir in almonds.

3. Spoon 1/3 the dough onto a prepared baking sheet. With floured hands (dough will be soft and sticky) form dough into an 11-in.-long, 2-in.-wide strip. Repeat with remaining dough, making 2 more strips. Place about 1 1/2 in. apart on the baking sheet.

4. Bake 20 to 23 minutes or until firm and bottoms are golden. Cool on baking sheet on a wire rack 5 minutes, then transfer to a cutting board. Using a sharp serrated knife, slice strips diagonally into 1/2-in. thick slices. Lay slices flat on baking sheet(s).

5. Bake 12 to 15 minutes, turning biscotti over halfway through baking, until lightly toasted. Transfer to a wire rack to cool. If desired, dust with confectioners’ sugar before serving.

Storage Tip: Store airtight at cool room temperature up to 2 weeks or freeze up to 2 months.

They freeze nicely-I double the recipe*