HOLIDAY CREAM CHEESE COOKIES
Prep Time: 20 minutes
Baking Time: 10 minutes per batch
Makes about 6 1/2 dozen
~Sent in by Treva, NC
Bake up some holiday memories this season by setting aside a little time to prepare these easy-to-make cookies with your children (or a neighbor's kids)! With over six dozen cookies per batch, you'll have enough to enjoy as well as give away to family and friends.
Ingredients:
1 cup sugar
1 cup (2 sticks) butter, softened
3 ounces cream cheese, softened
1 large egg
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
Colored sugars and mini chocolate chips
Directions:
1. Preheat oven to 325F. Grease baking sheets.
2. Combine sugar, butter and cream cheese in a large bowl. Beat with an electric mixer set at medium speed until light and fluffy.
3. Beat in egg and vanilla. Add flour gradually, beating continually until blended.
4. Roll dough 1/8-inch thick on a floured surface. Cut with cookie cutters. Arrange on prepared baking sheets. Decorate with colored sugars and chocolate chips. Bake until golden, about 10 minutes.
Per cookie: 49 Cal.; 1g Protein; 2g Fat; 6g Carb.; 1mg Sodium; 15mg Chol.; 0g Fiber.
Tips:
*To tint cookies, divide the dough in half and color with red and green food coloring. Proceed as directed.
*Tightly wrapped dough will keep in the refrigerator for several days.
FRENCH LAYER CAKE
~Sent in by: Edna, Decatur, IL
Yellow cake mix (for 9 x 13 pan)
1 egg (slightly beaten)
1 stick of butter (melted)
1 cup of chopped nuts (any will do)
Mix this together...will be stiff. Spread into a 9 X 13 pan (sprayed with non-stick spray).
In a separate bowl, mix:
8 oz cream cheese (softened)
2 eggs
1 pound powdered sugar
1 cup chopped nuts
Pour over first layer. Bake at 350 for 45 min.
KEY LIME PIE
~Sent in by Larry Holmes, Ontario, Canada
2 egg yolks
2 cans (14 ounces each) sweetened condensed milk
zest of 4 limes, grated finely
?? cup freshly squeezed lime juice
1 9-inch graham cracker crust
1 cup heavy cream
2 tablespoons confectioners' sugar
8 thin slices of lime
Beat yolks until thick and light in color. Gradually mix in the condensed milk. Add the zest and lime juice and mix well.
Pour into graham cracker crust and bake in a preheated 400?° F. oven for 10 minutes. Cool.
Beat cream until almost stiff, add sugar and continue beating until stiff. Reserve ?? cup of the whipped cream and spread remainder over top of pie.
Place the reserved cream in a pastry bag fitted with a star tip and make 8 rosettes, one for each slice of pie. Place a lime slice to stand in the middle of each rosette.
Serves 8
PUMPKIN PIE DESSERT SQUARES
~Sent in by: Pat, Auburn, WA
Ingredients:
1 pkg. yellow cake mix
1/2 cup butter or margarine, melted
1 egg
Filling:
3 cups (29 oz. can) pumpkin pie mix*
2 eggs
2/3 cup milk
Topping:
1 cup reserved cake mix
1/4 cup sugar
1 tsp. cinnamon
1/4 cup butter or margarine
Directions:
Grease bottom only of 13 x 9 baking dish. Preheat oven to 350F.
Reserve 1 cup cake mix for topping.
Combine remaining cake mix, butter and egg. Press into pan.
Prepare filling by combining all ingredients until smooth. Pour over crust.
For topping, combine all ingredients. Sprinkle over filling.
Bake for 45 to 50 minutes until knife inserted near center comes out clean.
If desired, serve with whipped topping.
*TIP: For use with solid pack pumpkin, add 2-1/2 tsp. pumpkin pie spice and1/2 cup firmly packed brown sugar. Then prepare as above.
PFEFFERNUESSE
~Sent in by: Barbara, Chula Vista, CA
3/4 cup light molasses
1/2 cup butter OR margarine
2 eggs, beaten
4 1/4 cups sifted all purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Dash of pepper
Confectioners sugar
In a saucepan, combine the molasses and butter. Cook and stir until the butter melts. Cool to room temperature.
Add the eggs. Sift together the flour, sugar, baking soda, cinnamon, cloves, nutmeg, and pepper. Add to the molasses mixture and beat well.
Chill for several hours or overnight. Shape the dough into 1 inch balls. Bake on a greased cookie sheet at 375 F. for 12 minutes. Cool; roll in confectioners sugar.
Yield: About 4 1/2 dozen cookies.
PECAN DIAMONDS
~Sent in by Lori, Denver, CO
3/4 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup butter or margarine
3/4 cup honey
1/4 cup granulated sugar
4 cups pecan halves, chopped
1/4 cup heavy or whipping cream
Heat oven to 350. Line a 13x9 inch pan with foil.
CRUST: Beat butter and confectioners' sugar in mixer bowl until fluffy. At low speed, add flour and beat until blended. Press dough evenly into bottom and 1 1/4 inches up side of pan. Bake 16 to 18 minutes until golden at edges. Cool.
FILLING: Meanwhile, combine brown sugar, butter, honey, and granulated sugar in a large saucepan. Cook over medium heat, stirring occasionally, until butter melts and mixture is blended. Bring mixture to a boil. Boil 4 minutes (do not stir). Remove pan from heat; stir in pecans and cream. Pour into crust, spreading evenly.
Bake 18 to 20 minutes, until filling is lightly browned and bubbly. (Filling will not be firm.) Cool in pan on wire rack. Wrap and let stand at room temperature overnight. Unwrap and place a large cookie sheet on top. Invert and remove pan. Peel off foil and invert cookie onto cutting board. Cut crosswise into 1-inch strips, then cut diagonally at 1-inch intervals to form diamonds.
