Friday, December 31, 2010

Crunchy French Toast

2 or 3 slices of bread cut in half
1 cup cornflake cereal
2 large eggs
1/3 cup milk
1/2 tsp all purpose flour
2 drops vanilla
butter and pancake syrup

1. Preheat oven at 400. Line baking sheet with parchment paper or silpat.

2. Put bread pieces onto lined baking sheet into warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.

3. Seal the flakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or into a shallow dish. Set aside.

4. In a large bowl mix the eggs, milk, flour, and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, soak the bread pieces into egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to tear the bread.

5. Place the cornflake crumbs. Coat both sides with the crumbs. Place on lined baking sheet.

6. Bake 400 for 10 minutes on one side. Then flip over with tongs and bake another 5 - 10 minutes until the crumbs begin to turn brown.

Rachel Ray doesn't toast them first. Dips them in the egg and cornflakes, cooks them in a frying pan for 2 minutes on each side and then puts them in the oven. She also adds cinnamon and nutmeg in the egg mixture and uses half and half instead of milk.

Thursday, December 16, 2010

Pear Salad

Pear Salad

2 heads romaine lettuce
1 head mixed greens
1/2 c roasted pecans
1/2 lb bacon, crumbled
2 pears, cut up with skins (I soak them in pineapple juice so they won't brown)
4 oz feta cheese crumbles

Dressing:
1 c sugar
1 tsp salt
1/2 small onion chopped or several shakes of dry onion flakes
1 tsp dry mustard
Stir together then add:
3/4 c canola oil
1/2 c red wine vinegar
1 tsp poppy seeds

Chill and dress just before serving
THEE Brownies


Mint or Orange? What's your poison?

I can't believe I haven't posted these before! They are my GoTo - "Everybody's Happy" Brownie.

It is probably because of my secret that I will be sharing if I post it.


But here goes:
I use a box brownie.
(the sound of my throat clearing from being super tight)

I use a box brownie.

Not just ANY box, mind you.

They absolutely HAVE to be GHIRARDELLI DOUBLE CHOCOLATE or Triple. Do not use a different brand NOR use a different type from Ghirardelli. This is VERY important.


Now, just in case you cannot obtain said box, I have included the full recipe. I use to make them from scratch. But why, when I have found perfection in a box? I use this secret for all brownie recipes, now. For my stuck up brownies, for my caramel brownies, all of them.


Phew, I feel so much better having that out of the closet.


Now that is off my chest, here is the rest of the good stuff ~


Mix together:
1 c butter, melted
2/3 c cocoa
2 c sugar
Add one at a time, mixing well in between: 4 eggs
Add 1 1/2 c flour
Mix well. Bake in a lightly greased 9x13 pan at 350 for 30 minutes.


I want to mention at this time that I use 2 boxes of Ghirardelli Double Chocolate Brownies to make one cookie sheet. I bake them for 25 minutes.


I also feel it is very important to mention that you should NEVER OVERCOOK your brownies. It is much, much, much better to undercook brownies than overcook. They stay fresher longer. They don't get dry and crumbly.


Another 'trick' about brownies is that you want to cut them with a plastic knife. They don't bunch up when you use plastic. I have been very grateful to whomever shared that bit of advice with me.


Anyways


Frosting; mix and spread on cooled brownies (double for cookie sheet)

1/2 c room temperature butter
1 1/2 c powdered sugar
1 tsp peppermint extract or essential oil - or wild orange (I always taste test to see if more is needed)
green, red or orange food coloring
milk for consistency (I haven't ever needed this)


FYI - I double the frosting and then split it in 2 bowls and make half peppermint and half orange because I like both.


Topping; melt together
1 c chocolate chips
6 Tbsp butter
Cool to touch, spread on top of frosting. Refrigerate.


These are the most easy things in the world to make especially compared to how much people love them!


Side note: I use doTerra brand Essential oils - they 100% pure and therefore safe to ingest. I don't actually know if there is an orange extract out there. If you are in need of wild orange Essential Oil, let me know.

Sunday, November 14, 2010

Banana Cookies

sift together:
2 1/2 c. flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt

Mix together:
2/3 c. mashed banana (I use 2 or 3 bananas.)
1 t. vanilla
1/3 c. canned milk

put in bowl:
2/3 c. shortening. Gradually add 2/3 c. sugar. Beat in 2 eggs, one at a time. Stir in 1/3 of the flour mixture, then 1/3 of the banana mix, alternating until all is used. Add 1 pkg. semi-sweet chocolate chips.

Bake at 375 for 10-15 minutes.

Sunday, October 31, 2010

This fun and rich Halloween Tradition is my family's favorite at the Chilcote's, which we haunt every Hallow's Eve. Sharla has made us dinner for at least the past 14 years (minus one when we decided to take Halloween out on our own with my father-in-law's train) My favorite is her Tortellini Soup but that's a whole other post. This year she entrusted me to make her specialty. I was very nervous but it passed!

Sharla's Vegetable Cheese Soup

Cook Veggies
1 chopped onion
1 small bag of baby carrots
3 celery sticks, chopped
4 lg potatoes, peeled & cubed
Put in stock pot and cover just barely with water. Bring to a boil and simmer until just cooked.

Cook a bag of Petite Peas separately. Cook a bag of frozen broccoli separately.

In another pan
3 cubes butter
1 c flour
Melt butter and slowly add flour to make a rue. Add chicken boullion or paste for flavor, blend thoroughly. While making rue, heat 1 1/2 quarts of half and half in microwave (about 4-5 minutes) Slowly mix warm half and half into rue. The ad 1 15oz jar of Cheese Whiz (found on aisle with dry parmesean) Slowly add juice from the main pot of veggies to right consistency.

Put drained veggies in crockpot - pour cheesy soup over top and mix. This makes 2 crockpots full.

Saturday, August 14, 2010

Bento Box Craze!!!!

Just in time for Back to School . . .
Thanks to my friend, Becky, there is a new craze in our little town!


BENTO BOX LUNCH
Home lunch will never be the same!


My children no longer want school lunch (sorry, nice, lunch ladies). They want fun. Becky's children come to school with the cutest little lunches you ever saw and they're nutritious, to boot!

Here are some photos I snatched off of a website called Laptop Lunches (permission is granted). When you have some time, check out their gallery AND their suggestions like their Quick Reference Guide. They are full of ideas!


Another company out there is Easy Lunch Boxes. (They have fun photo ideas as well). I would love to order some of their boxes - 4 for $13.95 but the shipping is $8.95 no matter how many order - SO if any of my friends want to order with me I would love to split the shipping with someone or as many someones as I can find! . . .

Other websites include: Lunch in a box and Out of this world ideas! (some people have all the time in the world)

Pottery Barn sells cute boxes

A little history behind the Bento via Wikipedia:

Bento (弁当 bentō?) is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables, usually in a box-shaped container. Containers range from disposable mass producedto hand crafted lacquerware. Although bento are readily available in many places throughout Japan, including convenience stores, bento shops, train stations, and department stores, it is still common for Japanese homemakers to spend time and energy for their spouse, child, or themselves producing a carefully prepared lunch box.

So - give a little extra love to the family - send them out the door with a Bento!

Wednesday, June 30, 2010


Bean Salsa
16 oz. shoe peg corn
15 oz. black eyed peas
15 oz. pinto beans
15 oz. black beans
2 oz. pimento (I didn't have this)
1 green or red pepper, chopped
1 small purple onion, chopped
2 jalapenos, chopped
1/2 bunch cilantro, chopped
sauce:
1 tsp salt
1/2 tsp pepper
1 TB water
1/4 c olive oil
3/4 c cider vinegar
3/4 c sugar. Mix and add to beans & such

Thanks Jen! I could have eaten this like soup!


Frito Salad



Asian Brown Rice Salad

3 c cooked brown rice
1/2 c chopped red pepper
6 thinly sliced green onions
1/2 chopped cilantro
1/4 c slivered or sliced almonds
1/2 - 1 c mandarin oranges
2 c cooked, chopped chicken breasts
1/2-3/4 c low fat Asian salad dressing (Newman's Own Lowfat Sesame Ginger)

Toss heated rice with all other ingredients. Serve warm.

Thanks Christine!!! I ate my leftovers for lunch and I wish I had some for dinner, too!

Bow-Tie Pasta Salad

6 cups diced cooked chicken (approx 3 pounds frozen)

12 oz bag bow-tie pasta cooked and drained, al dente

1 bunch (medium) green onions, sliced

16 oz Kraft Coleslaw dressing (pourable)

2 cups mayonnaise

1 large can pineapple tidbits, drained

2 cup chopped celery

1 lb red grapes, halved

4-5 granny smith green apples

1 pkg almonds, slivered (12 oz)

Combine first 5 ingredients and chill overnight. Prior to serving add the last 5 ingredients.

Thanks Bonnie! Delicious!

Friday, June 4, 2010

4th of July Preparations!!!


Love this idea - super easy, too!!! Found this via Tastykitchen and the Pioneer Woman/Steamy Kitchen


Wednesday, June 2, 2010

Grape Salad

Grape Salad

I can't remember where I first had this salad. In fact, I'd forgotten all about this salad until my niece requested it for her graduation luncheon. I'm really glad she did!

1 lb seedless green grapes
1 lb seedless purple or black grapes
1 8 oz cream cheese, room temperature
1 7 oz marshmallow creme
1 6 oz slivered almonds

I like to cut my grapes in half if they are very large.

Mix cream cheese and marshmallow together. Fold in grapes and almonds. Refrigerate for 1 hour for best texture.

Tuesday, May 25, 2010

I want to make these! I found this recipe on Brown-Eyed Baker, whose blog I love!

Toffee Pretzel Bark

Yield: About 1½ lbs. of bark

14 ounces dark chocolate, finely chopped ¾ cup broken pretzel pieces, divided ¾ cup Heath toffee pieces, divided 7 ounces white chocolate, finely chopped

1. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a double boiler or in a microwave on low power, melt the dark chocolate, stirring until the chocolate is smooth. Remove from the heat, and stir in ½ cup of the pretzel pieces and ½ cup of the toffee pieces. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes.

3. Melt the white chocolate in the same manner as you did the dark chocolate, stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle with the remaining pretzel pieces and toffee, using your palm to lightly press them into the white chocolate. Return the pan to the refrigerator for at least 30 minutes.

4. Use a sharp knife to cut the bark into pieces. (I usually just press the tip of the knife into the bark and let it break into pieces/shards.) Store in the refrigerator in an airtight container.

Sunday, May 23, 2010

Bacon and Egg English Muffin Cups

I found this recipe on one of my favorite food blogs - Picky Palate Jenny is darling and has a lot of fun, comfort food recipes!

BACON and EGG English MUFFIN CUPS

3 whole english muffins, split

6 slices ready cooked bacon, not microwaved, just right out of package

1/2 Cup shredded cheddar cheese

6 large eggs

Pinches of kosher salt and fresh cracked black pepper

1. Preheat oven to 350 degrees F. Press english muffins carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly.

2. Remove and let cool for 5 minutes before removing from muffin tin. Serve as is or with some of your favorite hot sauce and a side of fruit!!

6 servings

Tuesday, April 6, 2010

Cream Cheese and Chive Biscuits from Multiply Delicious!!!


I want to make these. Just making sure they are on my list.

and these . . .


A Tasty Recipe: Individual Scalloped Potatoes with Ham!

I'm thinking about serving them with baked beans?

Monday, February 22, 2010

SWEET SWAP


Sweet Swap: 1) friends, old and new, gathering together to exchange something that denotes the characteristic taste of sugar

Sweet Swap Index ~ so you don't have to scan every single recipe to find the one you're looking for . . .
The guidelines:
  1. All treats should be HOMEMADE. No mixes. The more unique the better
  2. RSVP as soon as you can
  3. Let me know what type of sweet you are planning on bringing - no duplicate recipes are allowed; first come first serve
  4. Email a copy of your recipe before the party or bring 25 copies to the party
  5. Bring 3 dozen sweets
  6. Arrange sweets in a basket or platter to serve. Be creative!
  7. Bring a large container to carry away your sweets. We won't be eating them at the party
  8. Girl's only party - - - no husbands or children allowed. Hope this doesn't cramp anyone's day but this is a time to getaway and relax and socialize
  9. It is suggested that you make your treats a day or two in advance so you aren't scrambling last minute. If you don't have time to bake, or have burnt your cookies, you can run to a real bakery and buy 3 dozen yummy cookies OR just come for the lunch, recipes and socializing.
  10. Lunch will be served
Thanks for the photos Jen!

Monday, February 15, 2010

Lollipops
from Lana

3 3/4 c sugar
1 1/2 c light corn syrup
1 c water

Boil to 310 F. Add 2 drams flavoring. I like to use 2 different flavors per recipe, dividing the candy mixture into two separate pyrex measuring cups (2 cups size). Mix in desired color and pour into prepared lollipop molds! Be careful and HAVE FUN!!!

Ranch Pasta Salad
from BLISS Cookbook
1 16 ounce package pasta shells
1 avocado
2 tomatoes
2 stalks celery
1 c marinated artichoke hearts
1/2 red onion, finely chopped
1 c freshly grated Parmesan Cheese
1 envelope Hidden Valley DIPS mix
1 c prepared ranch dressing (see recipe below)

Bring a large pot of salted water to a boil and cook the pasta until tender. Drain well and rinse with cold water. Transfer to a large bowl.

Dice the avocado, tomatoes, celery and artichoke hearts; add to pasta. Sprinkle on the Parmesan cheese, DIPS mix and prepared ranch dressing. Stir until all ingredients are mixed in. Chill in the refrigerator for 2 - 4 hours. This is best when made and served on the same day. If you need to make it ahead, add the avocado and tomato right before you serve it.

Ranch Dressing
1 c buttermilk
1 c mayonnaise
1 envelope Hidden Valley DIPS mix

Whisk together the buttermilk and DIPS mix. Add the mayonnaise and blend until smooth. Store in the refrigerator up to 3 weeks.

Buttery Rosemary Rolls
Recipe and Photo from Ree, the Pioneer Woman
I made these for the Sweet Swap - 4 dozen, so I put them on cookie sheets since I didn't have that many cast iron skillets. They turned out just as yummy. However, my sister-in-law made these for us the following Sunday and she used the cast iron pan. It kept the rolls warm the entire meal.



Chocolate Dipped Strawberries
from Raelene

Since there really isn't a RECIPE for these, I am posting a couple of videos on how to create these very yummy treats . . .




Hey - Raelene, if you see this, tell us what type of chocolate you used . . .





Macadamia Cashew Roca
from Carrie

For a cookie sheet amount:

5 cups or 2.5 bags milk chocolate chips
8.5 oz can smashed cashews
8.5 oz can smashed macadamia nuts
1 1/2 c butter (3 sticks)
1 1/2 c sugar
6 Tbsp corn syrup

1. Spray cookie sheet with non stick spray. Lay a piece of parchment onto sprayed pan and spray with non stick or use butter, again. This will guarantee the candy to pop right out.
2. Cover bottom of pan with chocolate chips.
3. Combine nuts, sugar, butter and corn syrup in a large skillet or non stick pot; cook over low heat until melted.
4. Increase heat to medium and stir until golden brown. For those of you with candy thermometers - 260 F = chewy OR 280 F crunchy
5. Pour hot sugar nut goo over chocolate, let cool.
6. Refrigerate until solid. Break and serve.


Snickerdoodles
from Jen

Preheat oven to 350 F. Position rack in the middle of the oven.

Combine:
2 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Blend a separate bowl:
2 sticks butter
1 1/2 c sugar
2 eggs

Sugar mixture:
1/4 c sugar
4 tsp cinnamon

Stir the flour mixture and the butter mixture until smooth. Pull pieces of dough and roll in hands, forming a 1 1/4 inch ball. Roll balls in sugar mixture. Place on cookie sheets. Bake 8 to 10 minutes. Let cool on cookie sheet for about 5 minutes before transferring them to a cookie rack to cool completely.

Mint Brownies
from AmyLou

1 1/2 c butter
3/4 c cocoa
6 eggs
2 1/2 c sugar
1/4 c flour
1 c chopped nuts (optional)

In a saucepan, melt butter and mix in cocoa. Transfer to a mixing bowl and beat in sugar, add eggs one at a time. Add flour, salt and nuts. Spread evenly on a greased, rimmed cookie sheet. Bake for 25 minutes at 350 F. Cool.

Mint Frosting:
1 stick butter
4 c powdered sugar
5-6 Tbsp light cream or milk
1 1/4 tsp mint extract
2 drops of green or red food coloring

Beat ingredients together until creamy. Spread on cooled brownies. Place in freezer while you prepare chocolate frosting.

Chocolate Frosting:

1 stick butter
1/2 c cocoa
3 c powdered sugar
1 tsp vanilla
4 - 5 Tbsp milk

Melt butter. Add cocoa. Mix in powdered sugar and vanilla. Add milk until smooth. Frosting is thin but gets thicker when it sets. Spread over mint frosting.
Mini Cheesecakes
from Erin

1 box vanilla wafers, crushed.
2 sticks butter, melted.

Mix together and press into bottom of mini muffin cups.

8 oz cream cheese, softened
4 oz cool whip
1/4 c sugar

Beat until fluffy. Top each muffin cup with cream mixture. Top with cherry from 1 cup cherry pie filling.




from Erika



Chocolate Dipped Cinnamon Bears
Cutest display, EVER!!!
see Jen Fritz' photos

Chocolate Butterscotch Crunch
from Sharla but Carrie made them

1 bag butterscotch chips
1 bag semisweet chocolate chips
1 large bag Lay's potato chips, smashed to death

Pour potato chips into large bowl. Melt both chips together and stir until mixed. Pour over potato chips and stir until thoroughly coated. Form in round balls and put on waxed cookie sheet. Chill in fridge until solid.

Very healthy, I'm sure.

Caramel Chex Cookies
from Carol

40 caramels
3 Tbsp water
5 c Corn Chex
2 tsp vegetable shortening
1 Hershey chocolate bar

Melt caramels with water in large covered saucepan over low heat. Stir occasionally. When smooth, remove from heat. Stir in Chex until evenly coated. Spoon cookies onto wax paper.

In small sauce pan melt shortening over low heat. Add chocolate bar (watch closely). Drizzle chocolate over top of cookies. Let cool until set. Makes 30.


Caramel Corn (Crunchy Kind)
from Bonnie

5 quarts popped corn

Melt over medium heat:
1 c butter
2 c brown sugar
1/2 c light corn syrup
1 tsp salt
Cook until 245 F or soft ball stage. Remove from heat. Add 1/2 tsp baking soda. Drizzle over popcorn and toss well. Cook in a 250 degree oven for 45 to 50 minutes stirring every 10 to 15 minutes. Cool.
Chocolate Dipped Pretzels
from Jen

mini pretzels or pretzel sticks
white chocolate
milk chocolate
holiday sprinkles (smaller the better)

Slightly warm chocolate in microwave. You will start to see the chocolate turn shiny. This will take about 1 minute. DO NOT overheat the chocolate, this will cause the chocolate to harden or the milk chocolate to turn white.

Stir chocolate until all is melted. You are now ready to dip your pretzels. Place the pretzels in the bowl, dip with fork and slightly tap on side of bowl with fork. Place on a waxed cookie sheet. Add sprinkles and wait to cool and harden.
Strawberry/Raspberry Trifle
from Carrie

Angel food cake - Cut up in squares

2 pints whipping cream, prepared
2 small boxes instant cheesecake pudding, prepared
Fold the two together.

Fresh strawberries and/or raspberries, sprinkled with sugar

Layer in a glass bowl just before serving.
Puffed Hearts
or Strawberry Heart Pillows
from Michelle

1 pkg frozen puff pastry sheet, thawed
1/3 c strawberry jam
1 c thawed cool whip
4 large strawberries, each cut into 4 slices
1 square Baker's semi-sweet baking chocolate, melted

Preheat oven to 350 degrees. Unfold pastry. Cut into 16 hearts with heart shaped cookie cutter. Place on ungreased baking sheets. Bake 20 minutes or until golden brown. Remove to wire racks. Cool completely.

Cut each heart horizontally in half. Spread on a teaspoon of the jam onto bottom half of each heart. Top with one Tbsp cool whip and a strawberry slice. Cover with tops of heart pastries. Drizzle with chocolate. Serve immediately or cover and refrigerate up to one hour.

FYI - those of you at the Sweet Swap - Michelle used an extra small cookie cutter. Normally you would use a regular size.




Almond Squares
from Sharla

2/3 c butter
2 eggs
2 tsp vanilla
1/2 c sugar
2 1/2 c flour

Mix together. Grease sides of 11 x 17 cookie sheet. Press mixture in bottom of cookie sheet.

2 cubes butter
6 Tbsp sugar
2/3 c honey
2/3 c brown sugar

Cook to boil and boil for 2 minutes. Remove from heat and add 1/4 c canned or regular milk. Put back on heat and boil. Stir in 3 to 3 1/2 c sliced almonds. Pour over cookie sheet crust. Bake 350 degrees for 20 minutes. Cool. Cut into diamond shapes.

Stuck Up Brownies
from Amy

1 cup butter
2 cups sugar
2 tsp. Vanilla
4 eggs
¾ cup cocoa
1 cup flour
½ tsp. Baking powder
¼ tsp. Salt

Mix, spread into a 9x13 pan. Bake 350 for 25-30 min.

Cool

Chocolate Frosting

¾ cube butter (soft)

¼ to 1/3 cup cocoa

2 cups powdered sugar

1 egg (wash and dry the egg before using)

1 tsp. Vanilla

Stuck up Brownies

  1. Using a 1 –1 ½ cookie scoop, scoop out a level scoop of frosted brownies.
  2. Place on parchment covered cookies sheet. (Very close together)
  3. Insert sucker stick or wooden skewer into the brownie ball.
  4. Place into freezer for 1-3 hours.
  5. Melt milk chocolate in a deep glass bowl.
  6. Remove brownies from freezer, dip one at a time and place back on cookie sheet.
  7. When all are dipped, melt and drizzle dark chocolate or color of your choice.

Tie colored ribbon around stick.



Lemon-Raspberry Cupcakes
from Mindi

1 c (2 sticks) unsalted butter, room temperature
3 c all-purpose flour, sifted
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 c granulated sugar
4 large eggs, slightly beaten
1 1/4 c buttermilk
zest and juice of 2 lemons

1. Sift together flour, baking powder, baking soda, and salt in a large bowl and set aside
2. Cream butter on low speed to fully soften; increase speed to medium and beat until fluffy and light in color
3. Continue beating and gradually add the sugar until fluffy, about three minutes
4. Gradually drizzle in eggs, beating between additions until batter is no longer slick
5. Alternate adding flour mixture and buttermilk on low speed, a little at a time, starting and ending with the flour
6. Beat in lemon juice and lemon zest
7. Divide batter between cupcake liners and bake for 18-20 minutes at 350F


Once cooled, cut out a cone from the top of each cupcake and fill it with all fruit raspberry preserves (not overly watery).


Replace each cone and top with a basic raspberry buttercream.

Raspberry Buttercream
2 sticks room temperature butter
2-3 c powdered sugar
2-3 Tbsp raspberry preserves

1. Cream butter until fluffy
2. Gradually add powdered sugar until frosting consistency
3. Beat in raspberry preserves until a pinkish hue and light raspberry flavor is achieved

Pipe over top (this won't work to spread with a knife all that well with the whole cone cut out deal) and pop a raspberry into each center.

Mindi got this recipe from "Things Alauna Makes". Check out this website for more mini cupcake recipes. Also, the first recipe Mindi was going to make looks rather delish, too!!!

Sunday, February 14, 2010


Buttery Jewels
from Jo

1 c soft butter
1/3 c whipping cream
2 c flour
granulated sugar
creamy filling (below)

Mix butter, cream and flour thoroughly. Cover and chill.

Heat oven to 375 degrees. Roll about 1/3 of dough at a time, 1/8 inch thick (keep remaining dough refrigerated until ready to roll.) Cut into 1 1/2 inch rounds. (Jo used a medicine cap.)

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about four times.

Bake 7 - 9 minutes or just until set but not brown. Cool. Put cookies together in pairs with creamy filling. About 5 dozen cookies.

Creamy Filling
Cream:
1/4 c soft butter
3/4 c confectioners' sugar
1 tsp vanilla
until smooth and fluffy. Tint with a few drops food color. Add few drops water if necessary for proper spreading consistency.

Triple Chocolate Brownies
from D'dree

1 1/4 c flour
1/4 c sugar
1/2 c cold margarine or butter
14 oz sweetened condensed milk
1/4 c cocoa
1 egg
1 tsp vanilla
1/2 tsp baking powder
8 oz milk chocolate chips

Preheat oven to 350. Line 9 x 13 pan with foil. Combine 1 c flour and sugar in a medium size bowl. Cut in butter until crumbly. Press on bottom of pan. Bake for 15 minutes. In medium size bowl beat together milk, cocoa, egg, remaining flour, vanilla & baking powder. Mix in chocolate chunks. Spread over crust and bake for 20 minutes. Cool completely. Use foil to lift out of pan. Cut into bars or shapes with cutters. Store tightly covered.




Glazed Lemon Scones
from Ronna
2 cups flour
1/3 c sugar
1 Tbsp baking powder
1/2 tsp salt
zest of 1 lemon
3 Tbsp cold unsalted butter (cut into 1/4" pieces
1 egg yolk
1/2 tsp vanilla
2 Tbsp fresh lemon juice
1 c whipping cream or half and half (reserve 2 Tbsp for brushing tops)

Lemon Glaze
1 c powdered sugar
1 Tbsp fresh lemon juice
1/2 tsp lemon extract
1 Tbsp melted butter
2 Tbsp whipping cream or half and half

Heat oven to 400. Grease heavy baking sheet, set aside. Sift flour, sugar, baking powder and salt into large mixing bowl. Add lemon zest and stir. Using fingers, add butter and rub into dry ingredients and mix slightly together, then pour into dry ingredients all at once. Stir just until mixture holds together. Pour dough onto floured surface and using floured hands, knead 3-4 times only, form a ball and flatten to a disc about 3/4" thick. Cut into pie wedges. Transfer pieces onto cooking sheet, separating at least 1/4" apart. Brush tops with reserved cream. Bake 16 - 18 minutes until golden brown. Cool for minutes then transfer to cooling rack. While cooling, mix well. Drizzle over scones, using all glaze (the more the better!) Cool completely and enjoy.

Great for breakfast or after school snack.
Makes 8 large or 32 mini bites.