Holiday baking

[CreepingDeath]

Originally Posted by skcin

^ No, I got a crappy little $19.99 Black & Decker (to replace the 8 year old crappy little $9.99 Sunbeam, lol!) Those Kitchenaids are like works of art. I want an orange one.

I won a Kitchen Aid mixer at work a couple years ago. It's never even been out of the box; the ugly green color has much to do with it. I'm not putting that monstrosity on my counter.

The next time you're in Vegas, I'll give it to you.

[skcin]

Originally Posted by CreepingDeath

I won a Kitchen Aid mixer at work a couple years ago. It's never even been out of the box; the ugly green color has much to do with it. I'm not putting that monstrosity on my counter.

The next time you're in Vegas, I'll give it to you.

You're on, baby.

[ragandbone]

Originally Posted by skcin

^ No, I got a crappy little $19.99 Black & Decker (to replace the 8 year old crappy little $9.99 Sunbeam, lol!) Those Kitchenaids are like works of art. I want an orange one.

Well your list of cookies is proof that one doesn't need a big old kitchen Aid, if you are pro. Whenever I look at food processors and those big mixers, I wonder if they would really be easier and better than knives, spoons, whisks, and a handheld mixer. A friend of mine did make some amazing maza for tamales using the the KitchenAid, but how often do I make tamales?
I have opted to keep my counter mostly empty.

...can't wait for the posting of the recipes!

[GypsySorcerer]

This thread is making me so hungry......espcecially all the mint stuff. Yum! It also reminded me of the potato candy my grandma used to make....it was so sugary, I loved it as a kid.

[michelle2677]

I.
Don't.
Bake.

[skcin]

That's.
O.
K.

[michelle2677]

Originally Posted by skcin

That's.
O.
K.

well..it's not that I don't want to. It's just...I'm no GOOD at it...so I just don't do it. Maybe if I tried to put a little effort into it but I'm the type of person, if I get a recipe and I make it and it turns out well..I make it over and over. One Christmas I seriously make like 12 pumpkin pies. And another year I make over 20 Brownie cakes. We don't do pumpin pie or brownie cakes anymore

[skcin]

^ Tell you what. Try to do one of the easy one's I'm going to post here in a bit (the 7 Layer Magic Bars are spectacular & they will be a big hit.) Just don't make 5 pans of them.

[HomerMcvie]

Believe it or not, I bake apple pies. I have four apple trees, and I always felt so wasteful, throwing away buckets and buckets of apples every year, so I learned how to make pies with em. I've made my own crust from scratch before, but I'm always afraid it won't pass my aunt's approval, so I buy the Pillsbury "roll up" ones, if I'm taking them to a family function.

[skcin]

^ I believe you.


I cannot make a pie crust to save my life. It's either too small, too thin, ripped, uneven, mis-shapen... I made a couple of REALLY ugly pies a few years back & I've been scared to try again.

It amazes me that people used to cook everything from scratch all the time not too long ago. Yeah, I know, people had more time & all that. But still, I think it's a little sad that when I cook from scratch it's big deal, like a special occasion. Maybe that's why I enjoy making cookies every year; kind of keeping a tradition alive? That won't stop me from buying Pillsbury pie crusts, of course.

[skcin]

Here's the platter I'm taking in to work tomorrow. If yesterday was any indication, it will be gone in a matter of minutes. BTW, this dish is about 18" in diameter. I don't f*ck around.

[IMG][/IMG]

Clockwise from top center:

Lemon Blossom Thumbprints
7 Layer Magic Bars
Ricotta Cheese Cookies
Chocolate Covered Cherry Cookies
Banana Split Bars
Chocolate Peanut Butter Cup Cookies
Cashew Chocolate Sandwiches
Snow-Topped Mint Chocolate Cookies
Center - Rum Balls

[skcin]

Lemon Blossom Thumbprints

2 C butter, softened
1 ½ C confectioner’s sugar
¼ C lemon juice from concentrate
4 C flour
Finely chopped nuts (optional)
Assorted jellies/preserves

Cookie sheets
Dough needs to chill 2 hours
Makes approx. 6 dz

Beat butter & sugar together until fluffy. Add lemon juice & beat well. Gradually add flour, mixing well. Chill 2 hours.

Preheat oven to 350. Shape dough into 1” balls. Roll in nuts if desired. Place on greased cookie sheets 2” apart. Press thumb into center of each ball. Fill with jelly. Bake 14-16 minutes until lightly browned.

[skcin]

Seven Layer Magic Bars


½ C butter
1&1/2 C graham cracker crumbs
1 can (14 oz) sweetened condensed milk
1 C butterscotch chips
1 C semi-sweet chocolate chips
1&1/3 C flaked coconut
1 C chopped pecans


9x13 pan

Preheat oven to 350 (325 for glass pan.) Place butter in pan & melt in the oven; remove. Sprinkle crumbs over butter. Pour condensed milk evenly over crumbs. Top with remaining ingredients in order listed; press down entire mixture firmly with fork. Bake @ 350 until lightly browned. Cool. Chill if desired. Cut into bars.

[skcin]

Ricotta Cheese Cookies

Cookies:
2 sticks of butter or margarine
2 cups sugar
15 oz ricotta cheese
3 tsp vanilla
1 tsp salt
1 tsp baking soda
4 cups flour

Glaze:
powdered sugar
milk
sprinkles

Cookie Sheets
Makes approx 100 cookies

Preheat oven to 350 degrees. Combine all cookie ingredients in a large bowl & mix together with your hands until dough sticks together in a big ball – dough will be very sticky! Drop teaspoon-sized clumps of dough onto an un-greased cookie sheet. Bake for 10 minutes, until bottoms are golden brown. Cool before glazing.
Glaze: Mix enough powdered sugar & milk together to create a glaze. Brush glaze over tops of cookies & immediately top with sprinkles.


Chocolate Covered Cherry Cookies


½ C butter
1 C sugar
1 egg
1 ½ tsp vanilla
1 ½ C flour
½ C baking cocoa
¼ tsp salt
¼ tsp baking powder
¼ tsp baking soda
48 maraschino cherries, drained & blotted dry (reserving juice)

FROSTING:
1 C semi-sweet chocolate chips
½ C sweetened condensed milk
3 tsp cherry juice

Cookie sheets
Makes approx 4 dz cookies

Preheat oven to 350. Cream butter & sugar together until fluffy. Beat in egg & vanilla. In a separate bowl, combine dry ingredients; add to mixture (will be very firm.)

Shape into 1” balls & place on ungreased cookie sheets. Push a cherry halfway into each ball. Melt chips in condensed milk over low heat, stirring constantly. Remove from heat & add cherry juice; mix well. Spoon about 1 tsp of frosting onto the center of each cookie (it will spread during baking.) Bake @ 350 for 10-12 minutes. Cool on pan 2 minutes, then move to rack to cool completely.




Banana Split Bars

1/3 C butter, softened
1 C sugar
1 egg
1 banana, mashed
½ tsp vanilla
1 ¼ C all purpose flour
1 tsp baking powder
¼ tsp salt
1/3 C chopped nuts
2 C mini marshmallows
1 C semi-sweet chocolate chips
½ C maraschino cherries, drained & quartered

9x13 pan

Preheat oven to 350. Beat butter & sugar until light & fluffy. Add egg, banana & vanilla; mix well. Mix in flour, baking powder and salt. Stir in nuts. Pour batter into greased 9x13 pan.

Bake @ 350 for 20 minutes. Remove from oven. Sprinkle with marshmallows, chocolate chips & cherries. Bake another 10-15 minutes. Cool in pan & then cut into bars.

[skcin]

WARNING: These will go. Fast. I always double this recipe:

Chocolate Peanut Butter Cup Cookies

1 C semisweet chocolate chips
2 squares unsweetened baking chocolate
1 C sugar
½ C butter-flavored shortening
2 eggs
1 tsp salt
1 tsp vanilla
1 12/ C + 2 Tbsp all purpose flour
½ tsp baking soda
¾ C finely chopped peanuts
36 mini peanut butter cups

DRZZLE:
1 C peanut butter chips

Cookie sheets
Need to unwrap peanut butter cups ahead of time
Makes approx 3 dz cookies

Preheat oven to 350. Combine chocolate chips & squares in a microwave-safe bowl. Microwave at 50% power for 2 minutes; stir; repeat until smooth. Cool slightly.

Beat together sugar & shortening until well blended & crumbly. Beat in eggs, one at a time, then salt & vanilla. Add chocolate slowly, mixing until well blended. Stir in flour & baking soda & mix well with a spoon. Shape into 1&1/4” balls. Roll in chopped nuts. Place on an ungreased cookie sheet approx 2” apart.

Bake @ 350 until set. Remove from oven & quickly press a peanut butter cup into the center of each cookie. Allow to cool for 2 minutes on pan, then move to wire racks to cool completely.

DRIZZLE: Place peanut butter chips in a heavy Ziploc bag. Seal. Microwave at 50% power for 1 minute. Knead bag, squishing chips. Repeat until chips are melted & smooth. Cut a TINY bit off a bottom corner of the bag. Squeeze out & drizzle over cookies. Allow to set.


Cashew Chocolate Sandwich Cookies


1 C butter, softened
¾ C sugar
2 egg yolks
½ C sour cream
1 tsp vanilla
1 tsp lemon juice
3 C flour

FILLING:
1 pkg (10 oz) semi-sweet chocolate chips
½ C butter
10oz can cashews, finely chopped
Powdered sugar

Cookie sheets
Cookie cutters
Needs to chill 2 hours
Makes approx. 4 dz cookies.

Cream butter & sugar together until fluffy. Add yolks, sour cream, vanilla and lemon juice & mix well. Add flour and mix well. Cover & chill at least 2 hours until easy to handle.

Preheat oven to 350. On a floured surface, roll out dough to 1/8” thickness. Cut with cookie cutter (2” round works well.) Place 1” apart on ungreased cookie sheets. Bake @ 350 for 11-13 minutes until edges are light brown. Cool on wire rack.

FILLING: Melt chips & butter in pot over low heat, stirring constantly. Remove from heat & stir in nuts. Spread on one cookie, then top with another. Put aside until filling sets; dust with powdered sugar if desired.