Yap, it’s that time again already. So here are a few quick holiday goodies that will look like you spent a lot of time in the kitchen when you were really writing on your latest WIP.
For the little witch in all of us who celebrate the last night of the year - Samhain Spiders – like life, these cookies are fast to make and are bitter sweet. One bite and you’ll start the New Year – the dark half of the year with a chocolate high….They’re good if you like the bitterness of semi-sweet chocolate!
Dallas, Jennifer Cobb – SAMHAIN SPIDERS
1 ½ cups brown sugar
¼ cup milk
¾ cup cocoa power
2 cups rolled oats
1 cup shredded coconut
½ cup chopped nuts (optional)
1 tsp of vanilla
1 tsp of butter
Use a medium saucepan on medium heat. Combine sugar, milk, and cocoa and bring to a boil while stirring continuously. Remove from heat, mix in oats, coconut, nuts (If you want them), vanilla, and butter. Drop onto wax paper using a tablespoon. Cool in fridge or freezer.
Here is another one from Jennifer Cobb – that I like, even if it isn’t Spring.
SPRING EQUINOX EASY TRUFFLES
½ cup of butter
1/3 cup coco powder
¾ cup powdered sugar
chopped nuts or coconut
Cream butter. Sift in the cocoa; make sure there are no lumps. Add powered sugar, make sure there are not lumps there either. Cream mixture. If the mixture is too soft, add more sugar.
Shape into a log and roll exterior in nuts or coconut. Chill 45 minutes, then cut into slices.
ORANGE COOKIES – Mrs. Michael Born
1 1/3 cups sugar
½ cup butter, softened
3 ¼ cups flour
3 teaspoons baking power
¼ tsp salt
½ tsp soda
½ cup orange juice
1 tsp grated orange peels
Cream butter and sugar. Add eggs, mix well. In a separate bowl combine flour, baking power, salt, soda. Add butter mixture, alternating with orange juice and orange rind. Drop on a lightly greased heavy-gauge steel baking sheet with a teaspoon. Bake at 400 degrees for 8-10 minutes.
1 box 10X powered sugar
1 tsp grated orange rind
Combine icing ingredients to make proper consistency for spreading (start with 1-2 teaspoons melted butter and orange juice) Ice cool cookies and let dry before packing in tins
Or for those of you who prefer - WHITE BROWNIES
Mrs. Alan Byrd
½ cup butter, softened
¼ cup sugar
1 tsp vanilla
1 egg, separated
1 cup flour
¼ cup water
1 smallpackage of chocolate chips
½ cup chopped pecans
½ cup powered sugar
Blend first four ingredients with egg yoke. Add flour, alternating with water (start with flour and end with flour). Add bits and nuts. Beta egg white until very stiff. Add powered sugar slowly to egg white. Blend into former mixture. Bake 25-30 minutes at 350 degrees in a well-greased eight-inch-square pan. While still warm, sprinkle with powered sugar. Allow to cool before cutting into squares.
Here’s a good Italian dessert – PEACHES with AMARETTI STUFFING
4 ripe fresh peaches
½ lemon juice
2/3 cups crushed amaretti cookies
2 tbsp marsala, brandy or peach brandy
2 tbsp butter, at room temp.
½ tsp vanilla extract
2 tbsp granulated sugar
1 egg yoke
preheat oven to 350. Wash peaches and cut them in half, remove pit. Enlarge the hollow left by the pit by scooping out some of the peach with a small spoon. Sprinkle peach halves with lemon juice.
Soften the amaretti crumbs in marsala or brandy for a few minutes. Beat the butter until soft. Stir in the amaretti mixture and all remaining ingredients.
Arrange the peach halves in a baking dish in one layer hollow side upwards. Divide the amaretti mixture into 8 parts, and fill the hollows, mounding the stuffing up in the center. Bake for 35-40 minutes. These peaches are delicious served hot or cold.
So try one or more of these and let me know what you think. And if you have any goodies to share – please do, I’m always looking for something good to bake.
Here's to the beginning of a wonderful holiday season.
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