A to Z Recipes Newsletter December 11, 2005

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In This Issue

Publisher's Desk
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Publisher's Choice

Publisher's Desk

Good morning to one and all. Welcome to the second part of our monthly theme of Gifts from the Kitchen. I would like to thank each of you who sent in your favorites. I believe theme issues are the most popular feature of A to Z Recipes. They give our "old timers" a chance to show their stuff, but they also give the first-time recipe submitter a great chance to become a member of the submission team. I am hoping that our current theme topic "Soup's On!" will be as well-received as today's.

As you may recall, I am away in Florida as you read this. I should have met with some of you in our "Florida Bash" yesterday. If you ever get a chance to attend a get-together as I try to make my way around to various parts of the States, you are in for a treat. We always have such fun. A to Z Recipes has some of the nicest (not to mention zaniest, lol) members of any group. If you'd like to get to know some of them better, try dropping by the A to Z Discussion Forum QT where a lot of us meet. You will find recipes and ideas not posted in issues, and a place to post special requests (if the folks in the QT can't find what you request, then you don't need it, lol). Besides, it's a great place to kick off your shoes and visit a while.

You should receive an issue tomorrow that I prepared for you before my trip. I hope you enjoy it, as well as today's helpful guide to gifts from the kitchen. Have a great day!


A to Z Recipes is in danger of extinction.
With expenses exceeding my ability to pay, this publication may cease. Only through reader support can it continue. Your donation and/or purchases through links found in issues will help offset rising expenses. There is n-o charge for the many hours spent here for you and n-o profit is desired. A to Z Recipes will remain a free publication - to the end. ~ Publisher

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Cookbooks, Recipes, Gourmet Cooking from Amazon

Ramblings

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TWO DAYS

Shared by Peggy, Palm Springs, CA

There are two days in every week about which we should not worry, two days which should be kept from fear and apprehension. One of these days is yesterday, with it's mistakes and cares, it's faults and blunders, it's aches and pains. Yesterday has passed forever beyond our control. All the money in the world cannot bring back yesterday. We cannot erase a single word we said. Yesterday is beyond recall.

The other day we should not worry about is tomorrow, with it's possible adversities, it's burdens, it's large promises, and perhaps its poor performance. Tomorrow is also beyond our immediate control. Tomorrow's sun will rise, either in splendor or behind a mask of clouds, but it will rise. Until it does, we have no stake in tomorrow, for it is yet unborn.

This leaves only one day - today. Anyone can fight the battles of just one day. It is only when you and I add the burden of those two awful eternity's, yesterday and tomorrow, that we break down. It is not the experience of today that drives us mad. It is the remorse or bitterness for something which happened yesterday or the dread of what tomorrow may bring. Let us therefore do our best to live but one day at a time.

Author Unknown

Did You Know?

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Gift Baskets
Excerpted from an article at Creative Ladies Ministry

Gift baskets are not just good ideas for Christmas but also for any other occasion as well. Make sure you don't get bogged down with having to use a "basket". Look around---buckets, large watering cans, large pottery bowels, plastic storage containers, wash tubs, etc. My favorite "baskets" that I've done I make using large clay pots. If I make them for a teacher I paint the bottom black like a chalkboard and the rim bright red and paint on apples, etc. and make the writing white to look like chalk. You can also stencil them or use rub off decals. So keep your eye out for containers. Almost any good size container can make a nice gift "basket". Use lots of tissue paper or excelsior in the bottom so everything doesn't sink. Use ribbon or raffia to tie around individuals pieces in the basket. You can wrap them up with cellophane and tie with ribbon or raffia if you'd like.

Music
Find music stationary, blank music composition paper, cd's, tapes, music books. You might even find some tissue paper with music notes on it. If for Christmas you can probably find music ornaments such as violins and trumpets.

Bath
Rolled up towels, bath salts, bath oils, bath goodies, such as brushes, sponges, etc. This one's good for someone who needs a little pampering!

Angels
Know someone who collects angels? You can find anything from dishtowels to jewelry with angels on it. Notepads and stationary with angels, lapel pins, handcrafted angels, etc.

Candles and Scents
This is the kind of gift I'd love receiving myself as I love candles!! Find candles of all shapes, sizes, scents. Put in a few different type candle holders or the candle plates for the large candles. Some dried potpourri and a bottle potpourri gel or liquid. A small potpourri burner might even be nice to add.

Gardening
Garden gloves. Seed packets. Small garden tools. Garden books and magazines. bulbs, small plant or bunch of flowers.

Kitchen
Dishtowels, oven mitt and potholders, wooden spoons, whisks, measuring spoons, measuring cups, egg timer, recipe cards, etc.

Homemade Goodies
Homemade goodies such as breads, pound cakes, cookies, trail mixes, etc. Wrap each up individually in cellophane wrap. Use small tins for trail mixes or small loose items.

Gifts in Jar Mixes 
Two or three gifts in a jar all tied up with ribbons. You could put in a few kitchen things to go along with it such as dishtowels, etc. If you were giving a hot chocolate or spiced tea mix you could put in coffee mugs. Marshmallows for hot chocolate too.

Popcorn & Movie
Use several kinds of popcorn. Put in a few specialty flavors. Put in one or two videos of great movies. If you put in some "chick" movies, make sure to add a box of tissues!!:) A great "basket" is a large popcorn bowl. You could even include a recipe for popcorn balls done up on a nice recipe card.

Birdhouses
Know someone who loves birdhouses? Get them taking care of the real birds with a small birdhouse or feeder. A book on bird care. Don't forget the bag of birdseed. You can probably find a few cute "bird" themed stationary items to add for fun.

Fishing
Got a fisherman you need a gift for? Gather up all kinds of do dads in the fishing department. Several different lures, hooks, worms, etc. Get one of those small divided plastic containers to add. Just go down the fishing department aisle and you'll get lots of ideas. A nice fishing magazine would be good to add.

Sewing
If you have someone who sews a lot find some sewing items. A great "basket" for this is a sewing box. Put in thread, spools, straight pins, fabric tracing paper, etc. Don't forget to put in a gift certificate for their favorite fabric store.

Craft
Fill with all types of craft supplies. You could even include a gift certificate to a craft store such as Michaels or Ben Franklin.

Candy
Fill with all kinds of yummy candy. Make your own homemade candies or use store bought such as Hershey's bars, Hershey's kisses, jelly beans, licorice. Put in some of those specialty chocolate lollipops in different shapes. You can get those in bear shapes, etc.

Fun Basket
Fill with lots of fun! Joke books, puzzle books, Uno card game, jigsaw puzzle. Be sure to put in a fun comedy video. Sprinkle in lots of fun candy such as Jelly Belly's, sour balls, milk duds, etc.!

Tea
Buy several different flavored specialty teas. A couple tea cups. Even a small teapot to add in. Make sure you fill up the teacups with some chocolates. Add a few lemons to the basket.

Coffee
Buy a couple coffee mugs and fill them with chocolates! Add in some creamer (you can even take it out of that ugly jar and put in a cutesy one and add a ribbon.) Some sweetener packets and a bag of sugar cubes. Buy some specialty ground coffees. Add in a few home-baked cookies to finish it off.


A to Z Recipes Handy Links for Diabetics

Monthly Theme, Recipe Submissions

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Soup's On!

Here's the scoop on the current theme:

With the weather becoming more wintry, what else comes to mind but a steaming pot of soup on the stove? The aroma fills the house, and everyone feels warmer when it is eaten. My kids go for Chicken Soup, but also love a rich beef stew. Of course, being a chile-head, I love a spicy chili. What melts the heart and warms the soul at your house? The soup's on, folks... send us your favorite soup recipes. We will collect them all month and post them on the first Sunday of January. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

Please use this email link to submit a recipe for theme recipes: Soup's On!

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

See the A to Z Recipes Theme Issues collection here:

A to Z Recipes Theme Issues

The theme issue for Soup's On! has a deadline of December 30, 2005, and will be posted on January 1, 2006.

Please use this email link to submit a recipe for theme recipes: Soup's On!

As usual, only recipes are to be sent to: A to Z Recipes Inbox.




This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ???AtoZ??? to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
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Family Reunion Photos!

Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.

Crazy Corner

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The Night Before Christmas, Legally Speaking

Whereas, on or about the night prior to Christmas, there did occur at a certain improved piece of real property (hereinafter "the House") a general lack of stirring by all creatures therein, including, but not limited to a mouse.

A variety of foot apparel, e.g., stocking, socks, etc., had been affixed by and around the chimney in said House in the hope and/or belief that St. Nick AKA/St. Nicholas AKA/Santa Claus (hereinafter "Claus") would arrive at sometime thereafter.

The minor residents, i.e., the children, of the aforementioned House were located in their individual beds and were engaged in nocturnal hallucinations, i.e., dreams, wherein visions of confectionery treats, including, but not limited to, candies, nuts and/or sugar plums, did dance, cavort and otherwise appear in said dreams.

Whereupon the party of the first part (sometimes hereinafter referred to as "I"), being the joint-owner in fee simple of the House with the parts of the second part (hereinafter "Mamma"), and said Mamma had retired for a sustained period of sleep. (At such time, the parties were clad in various forms of headgear, e.g., kerchief and cap.)

Suddenly, and without prior notice or warning, there did occur upon the unimproved real property adjacent and appurtenant to said House, i.e., the lawn, a certain disruption of unknown nature, cause and/or circumstance. The party of the first part did immediately rush to a window in the House to investigate the cause of such disturbance.

At that time, the party of the first part did observe, with some degree of wonder and/or disbelief, a miniature sleigh (hereinafter "the Vehicle") being pulled and/or drawn very rapidly through the air by approximately eight (8) reindeer. The driver of the Vehicle appeared to be and in fact was, the previously referenced Claus.

Said Claus was providing specific direction, instruction and guidance to the approximately eight (8) reindeer and specifically identified the animal co-conspirators by name: Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Donner and Blitzen (hereinafter "the Deer"). (Upon information and belief, it is further asserted that an additional coconspirator named "Rudolph" may have been involved.)

The party of the first part witnessed Claus, the Vehicle and the Deer intentionally and willfully trespass upon the roofs of several residences located adjacent to and in the vicinity of the House, and noted that the Vehicle was heavily laden with packages, toys and other items of unknown origin or nature. Suddenly, without prior invitation or permission, either express or implied, the Vehicle arrived at the House, and Claus entered said House via the chimney.

Said Claus was clad in a red fur suit, which was partially covered with residue from the chimney, and he carried a large sack containing a portion of the aforementioned packages, toys, and other unknown items. He was smoking what appeared to be tobacco in a small pipe in blatant violation of local ordinances and health regulations.

Claus did not speak, but immediately began to fill the stocking of the minor children, which hung adjacent to the chimney, with toys and other small gifts. (Said items did not, however, constitute "gifts" to said minors pursuant to the applicable provisions of the US Tax Code.)

Upon completion of such task, Claus touched the side of his nose and flew, rose and/or ascended up the chimney of the House to the roof where the Vehicle and Deer waited and/or served as "lookouts." Claus immediately departed for an unknown destination.

However, prior to the departure of the Vehicle, Deer and Claus from said House, the party of the first part did hear Claus state and/or exclaim: 
"Merry Christmas to all and to all a good night!"
Or words to that effect.

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APPLE MUFFIN MIX IN A JAR

~Submitted by Barbara, Chula Vista, CA

1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apples
2 cups flour

Layer the ingredients in the order given into a wide mouth 1 quart canning jar. Pack each layer in place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

APPLE MUFFINS

1 jar Apple Muffin Mix
1 egg, slightly beaten
3/4 cup milk
1/4 cup oil

Preheat the oven to 400 degrees F. In a large bowl, combine the Apple Muffin Mix with the egg, milk, and oil. Stir until the mixture is just blended.

DO NOT OVERMIX.

Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full. Bake for 15 to 18 minutes, or until golden brown. Serve warm or cool completely on a wire rack.


BUTTER PECAN BREAD MIX

~Submitted by Barbara, Chula Vista, CA

1 1/8 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup brown sugar
1 cup chopped pecans
1/2 cup brown sugar
1 1/8 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder

Layer the ingredients in the order given into a wide mouth 1 quart canning jar. Pack each layer in place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

BUTTER PECAN BREAD MIX

1 jar Butter Pecan Bread Mix
1 egg, slightly beaten
1 cup buttermilk
2 tablespoons butter, softened

Preheat the oven to 350 F.

In a large bowl, combine the Butter Pecan Bread Mix with the egg, buttermilk and butter. Stir until the mixture is moistened. Spoon the batter into a large greased loaf pan. Bake for 1 hour.

Cool slightly in the pan on a wire rack before removing.


M&M'S COOKIE MIX IN A JAR

~Submitted by Barbara, Chula Vista, CA

1 1/4 cups sugar
1 1/4 cups M&M candies (use red and green for Christmas)
2 cups flour mixed with 1/2 teaspoon baking soda and 1/2 teaspoon baking powder

Layer ingredients in order given in 1 quart wide mouth canning jar. Press each layer firmly in place before adding next ingredient

Attach this to the jar.

M&M's COOKIES

Makes 2 1/2 dozen cookies

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

2. Add: 1/2 cup (1 stick) butter or margarine, not diet, very soft
1 egg, slightly beaten
1 teaspoon vanilla

3. Mix until completely blended. You will need to finish mixing with your hands.

4. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets.

5. Bake at 375 degrees F. for 12 to 14 minutes, until edges are lightly browned.

6. Cool and enjoy!


ALMOND JOY BROWNIES MIX IN A JAR

~Submitted by Barbara, Chula Vista, CA

2 1/4 cups granulated sugar
1/2 cup cocoa powder (wipe jar after this layer)
1 1/4 cups flaked coconut, sprinkled with 1 teaspoon almond extract and tossed to blend
3/4 cup coarsely chopped whole almonds
1 1/4 cups flour mixed with 1 teaspoon baking powder and 1 teaspoon salt

Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach the following instructions on a gift tag:

Almond Joy Brownies

Makes 2 dozen brownies

Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.

Add:

3/4 cup (1 1/2 sticks) butter or margarine (not diet), melted
4 eggs, slightly beaten

Mix until completely blended. Spread batter in a sprayed 9 x 13 inch baking pan. Bake at 350 degrees F. for 30 minutes.

Cool completely in pan, then cut into 2 inch squares.


STRAWBERRY BREAD MIX IN A JAR

~Submitted by Barbara, Chula Vista, CA

3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 teaspoon cinnamon
1 cup sugar

Layer the ingredients in the order given into a wide mouth 1 quart canning jar. Pack each layer in place before adding the next ingredient. Attach a gift tag with the mixing and baking directions.

STRAWBERRY BREAD MIX IN A JAR

1 jar Strawberry Bread Mix
20 ounces frozen strawberries, thawed slightly
4 eggs, slightly beaten
1 1/4 cup oil

Preheat the oven to 350 degrees F.

In a large bowl, place the Strawberry Bread Mix. Make a well in the center. Mix wet ingredients and pour into the dry mixture. Stir until the mixture is blended. Spoon the batter into either 2 large greased loaf pans or 4 small greased loaf pans. Bake large loaves for 1 hour or small loaves for 45 minutes. Cool in the pan on a wire rack before removing.


SAND ART BROWNIES IN A JAR

~Submitted by Barbara, Chula Vista, CA

2/3 teaspoon salt
5/8 cup flour
1/3 cup cocoa powder
1/2 cup flour
2/3 cup brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup chocolate chips, white
1/2 cup walnuts, or until jar is full

In glass jar such as quart Mason jar, layer dry ingredients in order given.

Attach the following to the jar:

Add:
The sand art in the jar
3 eggs
2/3 cup oil
1 teaspoon vanilla extract

Mix completely.

Preheat oven to 350 degrees F. 

Grease pan and pour in batter. Bake 7" x 11" pan 32 - 37 minutes, 9" x 9" pan 27 -32 minutes.

Cool and cut into squares.

Enjoy!


PEACH BREAD MIX IN A JAR

~Submitted by Barbara, Chula Vista, CA

1/2 cup chopped pecans OR walnuts
1/2 cup dried peaches, finely chopped
1/2 cup sugar
2 1/2 cups Bisquick or Jiffy Mix
1 teaspoon baking powder 
1/4 teaspoon salt

Layer ingredients in the order given into a wide mouth 1 quart canning jar. Pack each layer in place before adding the next ingredient. Attach a gift tag with the mixing and baking directions.

1 jar Peach Bread Mix
1/2 cup butter OR margarine, softened
2 eggs, slightly beaten
1 1/4 cup milk
1 teaspoon vanilla

Preheat oven to 350 degrees F.

In a large bowl, place the Peach Bread Mix. Make a well in the center. Mix wet ingredients and pour into dry mixture. Stir until the mixture is blended. Spoon the batter into a loaf pan that is well greased with waxed paper in the bottom. Bake for 1 hour or until knife inserted in center comes out clean. Cool in the pan on a wire rack before removing.

This is good with Peach Butter

1/4 cup softened butter
Peach preserves

Taste to see if there is enough Peach preserves in the butter.

Enjoy!


GOURMET REINDEER POOP

~Submitted by Barbara, Chula Vista, CA

1/2 cup butter
2 cups granulated sugar
1/2 cup milk
2 teaspoons cocoa
1/2 cup peanut butter
3 cups oatmeal, NOT instant
1/2 cup chopped nuts (optional)

Mix butter, sugar, milk and cocoa together in a large saucepan. Bring to a boil, stirring constantly, boil for 1 minute. Remove from heat and stir in remaining ingredients. Drop by teaspoon full (larger or smaller as desired) onto waxed paper and let harden. They will set up in about 30 - 60 minutes.

These will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen. Pack into zip lock sandwich bags or a large mason jar.

Attach the following note to each bag or jar:

I woke up with such scare when I heard Santa call...
"Now dash away, dash away, dash away all!"
I ran to the lawn and in the snowy white drifts,
those nasty reindeer had left "little gifts."
I got an old shovel and started to scoop,
neat little piles of "Reindeer Poop!"
But to throw them away,
seemed such a waste,
so I saved them thinking
you might like a taste!
As I finished my task,
which took quite a while,
Old Santa, passed by and he sheepishly smiled.
And I heard him exclaim as he was in the sky...
"Well they're not potty trained, 
but at least they can fly!"

This is from RazzleDazzle recipes.


SNOWMAN SOUP

~Submitted by Barbara, Chula Vista, CA

I was told you've been real good this year.
Always glad to hear it.
With freezing weather drawing near
You'll need to warm the spirit.
So here's a little Snowman Soup
Complete with stirring stick.
Add hot water, sip it slow
It's sure to do the trick!

1 package hot chocolate
3 candy kisses
1 candy cane
15 marshmallows

With love,
FROSTY THE SNOWMAN


CAKE IN A COFFEE CUP

~Submitted by Treva, TN

1 cake mix any flavor
1 box instant pudding mix, any flavor (4 serving and not sugar-free)

Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 - 4 1/2 cups dry mix and will make 8-9 coffee cup cake mixes. Place 1/2 cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Continue making packets until all your dry mix is used. Select a large coffee cup. Check it to be sure it holds 1 1/2 cups of water. That way you will be sure you have bought the size the recipe calls for. 

Glaze mix
1/3 cup powdered sugar
1 1/2 tsp dry flavoring (such as powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder, Vanilla powder)

Select the flavoring appropriate to the cake you are making. For the pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake.

Place the glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag "glaze mix" and attach it to the other bag with a twist tie. 

Place one baggie cake mix and one baggie glaze mix in each coffee cup. Now attach the following baking instructions to each coffee cup. 

Bake a Cake in a Coffee Cup 

Generously spray inside of coffee cup with cooking spray. Empty contents of large packet into cup. Add 1 egg white, 1 tablespoon oil, and 1 tablespoon water to dry mix. Mix 15 seconds, carefully mixing in all the dry mix. Microwave on full power 2 minutes.( you may not get satisfactory results in a low wattage small microwave). While cake is cooking, place ingredients from "Glaze Mix" into a very small container and add 1 1/2 tsp water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm. 

Contributor's notes: Suggested flavors..
Flavors Lemon cake mix- lemon pudding
Yellow cake mix- chocolate pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding 

The coffee cups can not have any metallic paint on them because they will be used in the microwave. Places like Wal-Mart and craft stores sell plain cups. 

Decorating the cups:
Paint on the cup if you like. DecoArt Ultra Gloss Acrylic Enamel is one brand of craft paint that can be made dishwasher safe by baking the painted cup in the oven. (instructions are on the bottle of paint usually). 

Vanilla powder is sold near the coffee flavorings. 


BUTTERFINGER COOKIES MIX

~Submitted by Treva, TN

2 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp. powdered vanilla
1 tsp. baking soda
Additional Ingredients:
1 cup unsalted butter
1 large egg
1 cup Butterfinger bar chunks

(When giving this as a gift, be sure to include the Butterfinger Bars and Instructions.) 

Cookie Mix Instructions: 

Combine all dry ingredients in a bowl, mix together and make sure all brown sugar clumps are crushed! Store in an airtight container.

Instructions for making cookies: (Include these instructions with the cookie mix) Preheat oven to 350 degrees F and have ungreased cookie sheet. Use a plastic bag and a mallet to break Butterfingers into pieces, but leave them chunky. Beat butter until smooth with an electric mixer. Add egg and beat until well combined and creamy. Add the cookie mix and blend on low. Add Butterfinger bar chunks and hand stir. Form cookies into 1 & 1/2 inch balls and place 2 inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden. Remove from oven, let rest 2 min and transfer to wire rack to cool. 


HELLO DOLLIES (BAR COOKIES MIX IN A JAR)

~Submitted by Treva, TN

1/2 cup chopped pecans
3/4 cup flaked coconut
1 & 1/2 cups chocolate chips
2 cups graham cracker crumbs 

1. Place first 3 ingredients (in order listed above) into a wide mouth quart jar. Press coconut into jar very firmly.

2. Place graham cracker crumbs in a Ziploc sandwich bag. (HINT: it works best if you put the Ziploc bag into the jar before putting in the crumbs.) Place bag in jar last, pressing bag in place evenly on top of chocolate chips.

3. Decorate jar and attach instructions: 

Additional Ingredients Needed: 
1 stick margarine, melted 
1 can (14-oz.) can sweetened condensed milk 

Mixing Directions 

1. Remove bag of crumbs. Empty it into a medium bowl. 

2. Add: 1 stick margarine, melted, to crumbs. Mix very well. 

3. Press crumb mixture evenly into a sprayed 9x13 inch pan. 

4. Take each ingredient one at a time, from jar and sprinkle over crust. (chocolate chips, then coconut, then pecans.) 

5. Drizzle the sweetened condensed milk evenly over all. 

6. Bake at 350 degrees F for 20-25 minutes. Cool. Cut into 1-1/2 inch squares. 

Makes 48 squares.


CHILI MIX IN A JAR

~Submitted by Treva, TN

3 cups dried beans (pink, red, or kidney -- sorted). Put into a jar or large bag. 

3 Tbsp. mild chili powder
2 Tbsp. dehydrated onions
1 Tbsp. granulated garlic
1 tsp. oregano
2 tsp. salt
1/2 tsp. cayenne pepper (optional) 

Combine spices and put into a small bag. 

Include in your gift basket:
1 (8 oz.) can tomato sauce
2 (14oz) cans diced tomatoes in juice 

Label: Wash beans. Put into pot with spices. Cook until done, about 1 to 1 & 1/2 hours. Meanwhile, brown 1 lb. ground beef (if desired), and drain. Add meat to the beans with the tomatoes and sauce. Simmer to blend flavors.


SPICED APPLE RINGS

~Submitted by Treva, TN

4 Lbs. firm, tart apples, peeled - cored and sliced
2 quarts water
2 Tbsp.. lemon juice
4 cups sugar
2 cups water
1/3 cup red hot cinnamon candies
1/3 cup white vinegar
1 Tbsp.. whole cloves

-Soak apple slices in water and lemon juice.
-Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6 quart saucepan. 
-Bring to a boil, then simmer 3 minutes, stirring constantly. 
-Drain apples, add to hot syrup, and cook 5 minutes. 

NOTES : Makes great gifts jarred. Decorate with a ribbon around lid.

CANNING INSTRUCTIONS : 
-Place boiling water bath canner (or large pot), filled half full with water, on the stove burner and begin to heat. Make sure canner has a removable rack that will fit inside the canner. The canner should be large enough to allow the water to boil 1"-2" over the jars when they are placed on the rack in the canner.
-Place an extra kettle of water on the stove burner in case extra boiling water is needed to cover the jars in the canner.
-Wash jars and bands in hot soapy water; rinse in hot water. Jars should be boiled in hot water for at least 10 minutes.
-Fill jars with hot apples and sauce, leaving 1/2" headspace at the top of the jar. Run a non-metal knife or spatula along the inside of the jar to remove air bubbles. Wipe off the top of the jar rim with a clean cloth.
-Place hot sealing lid on packed jar next to glass. Screw band on jar until just tight.
-Place jars in canning rack, then place rack in canner while water is boiling. Ensure jars are far enough apart to allow for circulation of water around jars. Water should be 1"-2" over the tops of the jars when boiling.
-Begin timing for processing as soon as the water returns to a rolling boil. Boil, covered, for 20 minutes.
-Remove hot jars from water and place on a towel or rack to cool. Keep jars out of drafts. Do not turn jars upside down. When jars have cooled, ensure they have sealed properly.


TIGER BUTTER

~Submitted by Brenda, AL

1 pound vanilla candy coating
1/2 cup peanut butter (can use smooth or crunchy) Good made with both.
6 oz package semi sweet chocolate chips

Melt vanilla coating in microwave in 1 minute intervals to keep from burning stirring after each minute. Stir in peanut butter, mix well. Spread on greased or wax paper lined cookie sheet (10-1/2 x 15-1/2). Melt chips in microwave same was as vanilla coating. Spread on top of mixture on cookie sheet. Swirl with knife to make marbleized. Cover, chill in fridge till hard. Break into pieces. Makes 1 1/2 pounds


NUTMEG MELAWAYS

~Submitted by Brenda, AL

These little cookies are the best. Their name says it all. I hope everyone tries them and enjoys them.

1 cup Real Butter, softened ( NO SUBSTITUTES)
1/2 cup sugar
1 teaspoon vanilla
2 cups All Purpose Flour
3/4 cup toasted ground almonds
1 cup confectioners sugar
1 tablespoon ground nutmeg

In mixing bowl cream butter, sugar and vanilla. Gradually add flour. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake 300?°-18-20 minutes or until bottoms are light brown.

Cool on wire racks. Mix confectioners sugar and nutmeg. Gently roll cooled cookies in mixture.

This makes 5 dozen cookies


INSTANT SPICED TEA

~Submitted by Joan, Savona, BC

2 cups instant tea mix, unflavoured
2 cups Tang drink mix
1 cup sugar
1 tsp cinnamon
1/2 tsp ground cloves

Mix together and store in decorative container or small canister.

To serve: Add 2 Tbsp mix to 1 cup hot water. 


COFFEE LIQUEUR

~Submitted by Joan, Savona, BC

3 cups sugar
1 2 oz jar of instant coffee granules
2 cups boiling water

Boil together until sugar and coffee are dissolved. Cool completely.

Add:
1 pint vodka
1 whole vanilla bean

Store in glass container for 10 days.


HOMEMADE POPYCOCK

~Submitted by Joan, Savona, BC

1 1/2 cups brown or white sugar
1/2 cup corn syrup
1 cup margarine
1/2 tsp cream of tarter
12 cups popped popcorn
1 cup pecans
1 cup whole almonds
1 tsp vanilla
1/2 tsp baking soda

Melt together margarine, sugar, syrup & cream of tarter. Boil to hard ball stage (250F to 260F). Remove from heat, add vanilla and baking soda. Mix with popcorn and nuts. Spread onto greased cookie sheets. When completely cool, break up in to chunks and put into containers.


CAPPUCCINO MIX

~Submitted by Suzy, Harlingen, TX

I just made this for my daughter in Alaska, she says it's great.

1 c. powdered instant creamer
1 c. cocoa
2/3 c. instant coffee granules
1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Combine all ingredients. Store in an airtight container. Makes 33 servings.

A nice gift. To serve: place 1 tbsp. plus 1 tsp. in a cup and add 1 cup boiling water. Stir well.


PLAY CLAY ORNAMENTS

~Submitted by Suzy, Harlingen, TX

2 c. baking soda
1 c. cornstarch
1 1/4 c. cold water

Mix soda and cornstarch together, blending well. Add the cold water and mix well until mixture is smooth. Boil for one minute until it has consistency of mashed potatoes. Stir constantly. Spoon out on a plate. Cover with a damp cloth and allow to cool. Knead dough and roll out on waxed paper. Cut out designs with a cookie cutter or shape by hand. Let dry until hardened, about 1 to 2 days. Paint ornaments with tempra or water colors. Dry well and coat with shellac or clear nail polish. Hangers may be mounted on back with glue, or pressed into dough before it dries.

Source
All the Best Free Teacher Resources, Holiday Stuff for Children and Candy Recipes, Christmas Ornaments, Christmas Smells


CINNAMON POPCORN

~Submitted by Larry Holmes, Ontario, Canada

1/3 cup melted butter or margarine
16 cups popped corn (4 quarts)
?? cup sugar mixed with 2 teaspoons cinnamon

Drizzle butter over corn; toss to coat. Sprinkle sugar mixture over corn. Toss to mix evenly. Spread in 13x9x2-inch baking pan. Bake in preheated 350?° F oven, stirring twice, 3 to 5 minutes to set coating. Cool thoroughly. Pack airtight.

Makes 16 cups.

Variations: 
Fruit-Flavored Popcorn: Toss the buttered popped corn with one ounce package fruit-flavored gelatin or ?? cup cherry or favorite flavor powdered sugar-free oft drink mix. Proceed as above.


HERB VINEGAR

(Substitute other herbs if desired)

~Submitted by Larry Holmes, Ontario, Canada

1 bottle (32 ounces) white vinegar
1 lengthwise quart of a large carrot
1 large bay leaf
1 or 2 cloves garlic, lightly crushed
1 teaspoon each dried basil, parsley and celery flakes
Fresh parsley sprig or celery top for garnish

In 1-quart wide-mouth bottle, jar or carafe, combine all ingredients except garnish. Cover tightly. Let stand in dark, cook place at least 3 weeks for flavors to develop. Strain if desired; garnish with parsley sprigs. Use in salad dressing, marinades or in sauces.

Makes 1 quart.


MINCEMEAT COOKIE TARTS

(Early In day or up to 1 week ahead)

~Submitted by Larry Holmes, Ontario, Canada

2 ?? cups all-purpose flour
1 cup sugar
?? cup shortening
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
?? teaspoon salt
?? teaspoon nutmeg
3 tablespoons water
1 28-ounce jar mincemeat

In large bowl with mixer at low speed, beat the first 9 ingredients about 5 minutes until well-mixed, occasionally scraping bowl with rubber spatula. With hands, shape dough into ball; wrap; refrigerate dough 2 to 3 hours until easy to handle.

Lightly grease 2 large cookie sheets. On floured surface roll half of dough at a time into 1/16-inch thickness; keep rest of dough refrigerated. With 3-inch round fluted cookie cutter, cut dough into circles. With ??-inch round fluted cookie cutter, cut out the center of half of the cookies. Place 1 level tablespoon mincemeat on each whole cookie. (Save remaining mincemeat for use another day.) Top with cut-out cookie; lightly press edges together.

Bake cookies in 400?°F oven 10 to 12 minutes until edges are lightly browned.

Makes about 2 ?? dozen cookies.


BUTTER TOFFEE

~Submitted by Larry Holmes, Ontario, Canada

2 cups sugar
?? cup water
1 ?? cups light corn syrup
1 cup butter
1 ?? cups chopped almonds
12 ounces bittersweet or semisweet
chocolate, coarsely chopped
1 cup chopped almonds

Butter a 15 ?? x10 ??-inch jelly roll pan. Combine sugar, water, corn syrup and butter in a heavy saucepan. Cook over medium heat; bring to 295?° F on candy thermometer (hard-crack stage), stirring occasionally. Remove from heat. Immediately stir in the 1 ?? cups of chopped almonds and pour into prepared pan. Sprinkle chocolate over the hot toffee; spread evenly. Top with remaining 1 cup chopped almonds, pressing into chocolate. Let cool and break into small pieces. Store in an airtight container.

Makes 3 to 3 ?? pounds.


COOKIES WITH THEMATIC VARIATIONS

(The following recipes have been taken from ???Nine Ways the Cookie Crumbles??? in Food & Drink Holiday, 2005, Liquor Control Board of Ontario)

SUGAR COOKIE

(Using a combination of light brown and white sugars produces cookies with a lovely golden color and a delicious hint of caramel. This recipe produces a slightly chewy sugar cookie which makes the dough so versatile.)

~Submitted by Larry Holmes, Ontario, Canada

?? cup unsalted butter, softened
?? cup granulated sugar
?? cup light brown sugar, packed
1 large egg
?? teaspoon vanilla
2 ?? cups all-purpose flour
1 teaspoon baking powder
?? teaspoon salt
colored sugar crystals for decoration (optional)

1. Combine butter and sugars in a large bowl and beat using a mixer until creamy. Add the egg and vanilla and beat until well combined.

2. Sift together flour, baking powder and salt. Add to the butter mixture and beat until dough comes together.

Place dough between 2 sheets parchment paper and using a rolling pin, roll out dough to a thickness of ?? inch. Place dough in the refrigerator to chill for 30 minutes or until firm.

Preheat oven to 350?°F.

Use a 2??? cookie cutter, or a variety of cutters, to cut our desired shapes. Gather dough scraps together, re-roll, and chill again before cutting out more shapes to use up the dough. Place cookies on parchment-lined baking sheets, sprinkle with colored sugar crystals, if desired, and bake, 1 baking sheet at a time, for 10 to 12 minutes or until golden around edges. 

Allow cookies to cool on the baking sheet for 2 minutes before transferring to a rack.

Makes about 36 cookies, depending on cutters used.


CORNMEAL AND CURRANT COOKIES

(Inspired by an Italian cornmeal-currant cookie called zaleti, these cookies are mildly sweet and crunchy, studded with currants and scented with lemon.)

~Submitted by Larry Holmes, Ontario, Canada

1 recipe Sugar Cookie Dough
?? cup yellow cornmeal
?? cup plump dried raisins
2 teaspoons lemon zest

Prepare sugar cookie dough through steps 1 and 2.

Sprinkle cornmeal, currants and lemon zest over dough and beat until combined.

Place dough between two sheets of parchment paper and, using a rolling pin, roll dough out to a thickness of ?? inch. Place dough in the refrigerator to chill for 30 minutes or until firm.

Preheat oven to 350?°.

Use a fluted 2-inch cookie cutter to cut our cookies. Gather dough scraps together, re-roll and chill before cutting out more cookies to use up the dough. Place cookies on parchment-line baking sheets and bake, 1 baking sheet at a time, for 12 minutes or until golden around edges.

Makes about 50 cookies.


DATE AND FIG PINWHEELS

(These are a prettier, more adult version of the fig cookies from your childhood. You will end up with a bit of extra fig filling, but it is excellent served as a chutney with cheese, and will disappear quickly from your refrigerator.)

~Submitted by Larry Holmes, Ontario, Canada

1 recipe of Sugar Cookie Dough
1 cup dried black figs, stems removed, quartered
?? cup white wine
1 cup dried pitted dates
?? cup chopped walnuts
?? cup honey
1 teaspoon grated orange zest

Prepare Sugar Cookie Dough through steps 1 and 2..

Place dough between 2 sheets of parchment paper and, using a rolling pin, roll our to make a rectangle about 10x12 inches large and ?? inch thick. Trim edges to square them and place dough in the refrigerator to chill for 20 minutes or until firm.

Place figs in a small pot with the white wine. Bring wine to a boil,; reduce heat to medium low and simmer stirring occasionally for 8 to 10 minutes, or until figs are soft and the wine is almost completely absorbed.

Place dates, walnuts, honey and orange zest in the bowl of a food processor. Add figs and wine reduction and pulse until mixture becomes a thick, sticky paste.

Preheat oven to 350?°.

Remove dough from refrigerator. Remove top sheet parchment paper and cut dough in half lengthwise to make two 10 by 5-inch rectangles.

Spread fig mixture generously over each half of the dough leaving a ??-inch border all around.

Roll the first piece of dough into a tight log, beginning with the long edge and using the parchment paper underneath as an aid. The filling will form a pinwheel design on the side. Repeat with second piece of dough.

Use a sharp knife to cut the logs into slices between ?? and ?? inch thick, rotating the logs a quarter turn between cuts to help keep the cookies round.

Place cookies on parchment-lined baking sheets and bake 1 sheet at a time for 12 minutes or until golden at edges. Cool on rack.

Makes about 50 pinwheels.


SHORTBREAD COOKIE DOUGH

(The icing sugar in this recipe helps to produce a very light, tender shortbread cookie without the cornstarch or rice flour upon which other recipes rely.)

~Submitted by Larry Holmes, Ontario, Canada

1 cup unsalted butter, softened
?? cup granulated sugar
?? cup icing sugar
2 cups all-purpose flour
?? teaspoon salt

1. Combine butter, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add the flour and salt and beat until flour is absorbed and mixture is crumbly.

2. Knead dough together gently and gather into a ball.

Place dough between 2 sheets parchment paper and using a rolling pin, roll out to a thickness of ?? inch. Pace dough in the refrigerator to chill for 30 minutes or until firm.

Preheat oven to 350?°F.

Use a cookie cutter to cut out cookies, and place 1 inch apart on parchment-lined baking sheets.

Prick each cookie with a fork and bake, 1 baking sheet at a time, for 22 minutes or until slightly golden.

Cool on a rack and sprinkle with icing sugar if desired.

Makes 24 cookies.


APRICOT GINGER AND ALMOND TARTLETS

~Submitted by Larry Holmes, Ontario, Canada

1 recipe Shortbread Cookie Dough 
2 large egg whites
?? cup light brown sugar
1 cup chopped dried apricots
1 cup chopped candied ginger
1 cup blanched sliced almonds

Prepare Shortbread Cookie Dough following directions 1 and 2,

Roll dough into a log about l ??-inch in diameter. Wrap dough in plastic and place in refrigerator to chill for 30 minutes or until firm.

Preheat oven to 350?° F.

Cut dough into slices ?? inch thick. Place each slice of dough into the well of a mini-muffin pan, and press to spread dough out to the edges, making a slight depression in the center. Prick each shortbread base with a fork.

Bake for 18 minutes or until shortbread bases are golden at edges.

Combine egg whites and brown sugar in a medium bowl and whisk together until sugar is mostly dissolved. Add apricots, ginger and almonds and toss to coat.

Place a heaping tablespoon of fruit and nut mixture onto each of the shortbread bases, spreading it out to the edges.

Bake for 14 minutes or until almonds are lightly toasted. Allow tartlets to cool in the pan.

Remove tartlets form pan, using the tip of a sharp, flexible knife to help loosen them.

Makes 28 tartlets.


PECAN BUTTER BALLS

~Submitted by Larry Holmes, Ontario, Canada

1 recipe Shortbread Cookie Dough
1 cup finely chopped pecans
?? cup sifted icing sugar

Prepare Shortbread Cookie Dough following direction 1. Add pecans to the dough and knead gently to bring the dough together.

Gather dough into a ball and roll into a log about 1 inch in diameter.

Wrap dough in plastic and place in refrigerator to chill for 30 minutes or until firm.

Preheat oven to 325?° F.

Slice dough into rounds ?? inch thick and roll each piece into a ball. Balls should be no more than 1 inch in diameter.

Place balls 1 inch apart on parchment-lined baking sheets and bake, 1 baking sheet at a time, for 20 minutes or until cookies are firm and lightly golden. Cool on a rack.

Roll cooled cookies in icing sugar to coat.

Makes 24 cookies.


RICH CHOCOLATE COOKIE DOUGH

(This dough, like pastry, has a high proportion of fat and can be tricky to work with in a very warm room. Work in stages: chilling the dough if it becomes too soft to work with. Use flour sparingly to keep the dough from becoming too sticky when rolling it out.)

~Submitted by Larry Holmes, Ontario, Canada

1 cup unsalted butter, softened
1 cup cream cheese
1 cup sugar
1 ?? cups all-purpose flour
2/3 cup Dutch process cocoa powder
?? teaspoon salt
3 ounces white chocolate, chopped

1. Combine butter and cream cheese and beat using a mixer until smooth. Add sugar and beat until creamy.

2. Sift together flour, cocoa powder and salt. Add to the butter mixture and beat until dough just comes together. Use floured hands to gather dough into a ball.

Lightly flour dough and place dough between 2 sheets parchment paper. Use a rolling pin to roll dough out to a thickness of ?? inch. Place dough in the refrigerator to chill for 2 hours or until firm.

Preheat to 350?°F.

Use a 2-inch cookie cutter, or a variety of cutters, to cut out desired shapes. Gather dough scraps together, re-roll and chill before cutting more shapes to use up the dough. Place cookies on parchment-lined baking sheets and bake 1 baking sheet at a time, for 16 minutes or until set and lightly browned.

Allow cookies to cool on the baking sheet for 2 minutes before transferring to a rack.

Place white chocolate in a small heavy pot over low heat. Melt chocolate, stirring frequently, until smooth. Remove from heat and drizzle over cookies. Allow chocolate to cool and firm up before storing.

Makes about 40 cookies.


CHOCOLATE CHERRY AND HAZELNUT RUGELACH

(In this recipe, folding the dough as you would for puff pastry helps layer the fat in the cookies. This changes the consistency of the dough, making it a tender, flaky rugelach, a popular Jewish pastry.)

~Submitted by Larry Holmes, Ontario, Canada

1 recipe Rich Chocolate Cookie Dough
?? cup hazelnuts
?? cup chopped dried cherries
2 ounces finely chopped bittersweet chocolate
?? cup cherry jam
?? cup sugar
1 tablespoon cinnamon

Prepare Rich Chocolate Cookie Dough following directions 1 and 2.

Lightly flour dough and place between two sheets parchment paper. Use a rolling pin to roll dough out to a ?? -inch-thick rectangle.

Remove top layer of parchment and fold dough as you would a business letter, bringing the bottom third up and covering it with the top third. Dust dough with flour, replace parchment paper and roll out to a ??-inch-thick rectangle. Rotate dough 45 degrees and fold as before. Repeat the folding and rolling until you have done it 3 times.

Cut rectangle of dough in half and dust lightly with flour if sticky. Wrap each rectangle in plastic and place in the refrigerator to chill for 2 hours or until firm.

Preheat oven to 350?°F.

Place hazelnuts on a baking sheet and bake for 10 minutes or until toasted. Pour hot nuts onto a kitchen towel and rub them briskly to remove most of the papery skins. Let hazelnuts cool and chop them with a sharp knife or in a mini food processor.

Combine chopped hazelnuts, dried cherries and chopped chocolate in a small bowl.

Remove 1 piece if of dough from the refrigerator, dust well with flour and roll out to a rectangle 8 x 12 inches large and ?? inch thick. Cut dough in half lengthwise so that you have two 4 x 12-inch rectangle.

Spread 2 tablespoons cherry jam over each half of the dough leaving a ??-inch border all around. Sprinkle about 1/3 cup of the fruit and nut mixture over jam.

Roll the first piece of dough into a tight log, beginning with the long edge, using the parchment paper as an aid. Press the loose edge to the log slightly to seal. Take the second piece of dough from the refrigerator and repeat the process. Place logs in refrigerator to chill for 2 hours or until firm.

Preheat oven to 350?° F.

Use a sharp knife to cup the dough into 1-inch-thick pieces.

Combine sugar and cinnamon in a small bowl and toss cookies in mixture to coat.

Place cookies, seam-side down, on parchment-lined baking sheets and bake, 1 sheet at a time, for 25 minutes or until filling is bubbling and cookies are cooked through.

Makes 48 cookies.


MOCHA SANDWICH COOKIES

(The flavor of coffee comes as a surprise in these petite and elegant sandwich cookies.)

~Submitted by Larry Holmes, Ontario, Canada

1 recipe Rich Chocolate Cookie Dough
?? cup chocolate-covered espresso beans, finely chopped
?? cup unsalted butter, softened
2 cups icing sugar
4 teaspoons strong cold coffee

Prepare Rich Chocolate Cookie Dough following directions 1 and 2.

Lightly flour dough and place between 2 sheets parchment paper. Using a rolling pin, roll dough out to a thickness of 1/8 inch. Place dough in the refrigerator to chill for 2 hours or until firm.

Use a 1 ??-inch round cookie cutter to cut out cookies. Gather dough scraps together, re-roll and chill before cutting out more cookies to use up the dough. Place cookies on parchment-lined baking sheets and sprinkle with shopped espresso beans, pressing lightly to imbed any larger pieces into cookies. Bake, one sheet at a time, for 15 minutes or until cookies are set and slightly browned.

Allow cookies to cool on the baking sheet for 2 minutes before moving them to a rack.

Combine butter and icing sugar in a medium bowl and beat together with a mixer until creamy, Add coffee and beat to blend in. Filling should be soft and spreadable but not runny.

Spread half of the cookies with 1/2 teaspoon of filling each and top with a second chocolate espresso cookie to make small sandwiches. Place in the refrigerator to firm filling, if desired.

Makes 60 small sandwich cookies.


SEASONED SALT

~Submitted by Lillian, FL 

Source: The Gift Giver??™s Cookbook??? By Jane Green and Judith Choate, 1971 

1 Cup coarse salt
1 tsp. dried thyme
1 ?? tsp dried oregano
1 ?? tsp garlic powder
2 tsp. paprika
1 tsp. curry powder
2 tsp. dry mustard
?? tsp. onion powder
?? tsp. dill weed 

Combine all ingredients in a bowl and mix well. Pour into storage container, cover tightly and store in a cool place. Keeps up to six months. 

I have made this in multiple batches, poured into small jars and given in gift boxes.


CREAM CHEESE CANDY CANE COOKIES

~Submitted by Angelique, TX

Yield: 3 dozen cookies

Ingredients
1/4 cup butter, softened
1 (3-oz.) pkg. cream cheese, softened
1 egg
1 (18.25?­oz.) pkg. Pillsbury?® Moist Supreme?® White Cake Mix
1/4 teaspoon red gel or paste icing color

Preparation Directions:
Heat oven to 350?°F. In large bowl, combine butter, cream cheese and egg; blend well. Add cake mix; mix until well blended. Divide dough in half. Add food color to half of dough; blend well for even red color. For each cookie, measure 1 teaspoon white dough and 1 teaspoon red dough. Roll out each into 4-inch rope. Place ropes side by side. Lightly roll together; twist. Place 2-inches apart on ungreased cookie sheet; shape each to resemble candy cane. Bake at 350?°F. for 7 to 9 minutes or just until edges are golden brown. Immediately remove from cookie sheets.

High Altitude: (Above 3500 Ft.)
Add 1/4 cup flour to dry cake mix. Bake as directed above.


DEVILICIOUS PEANUT BUTTER CHIP COOKIES

~Submitted by Angelique, TX

Prep Time: 20 minutes
Ready In: 1 hour 15 minutes
Yield: about 3 1/2 dozen cookies

Ingredients
1 (18.25-oz.) pkg. Pillsbury?® Moist Supreme?® Devil??s Food Cake Mix
1/2 cup oil
2 eggs
1 (10-oz.) pkg. peanut butter-flavored chips
2 tablespoons margarine or butter
1 tablespoon milk

Preparation Directions:
Heat oven to 350?°F. In large bowl, combine cake mix, oil and eggs; mix well. Reserve 1/2 cup peanut butter chips for glaze. Add remaining chips to dough; mix well. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350?°F. for 9 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets. Place cookies on cooling rack over waxed paper. Cool 15 minutes or until completely cooled. In small saucepan, combine reserved 1/2 cup peanut butter chips, margarine and milk. Cook over low heat until melted and smooth, stirring constantly. Drizzle over cookies. Let stand until set. Store cookies between sheets of waxed paper in tightly covered container.

High Altitude: (Above 3500 Ft.)
Add 2 tablespoons flour to dry cake mix. Bake as directed above.


MAPLE LEAF COOKIES

~Submitted by Angelique, TX

Prep Time: 1 Hour 15 minutes
Ready In: 1 hour 45 minutes
Yield: 4 1/2 dozen cookies

Ingredients
1 cup butter, softened
1 cup powdered sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon maple flavor or extract
1 egg
2 cups Pillsbury BEST?® All Purpose or Unbleached Flour
1/2 cup walnuts, toasted, finely chopped*
1/2 cup semisweet chocolate chips, melted

Preparation Directions:
In large bowl, combine butter, powdered sugar and brown sugar; beat until fluffy. Add maple flavor and egg; beat well. Lightly spoon flour into measuring cup; level off. Add flour and walnuts; beat just until combined. Dough will be soft. Spoon half of dough onto sheet of plastic wrap. Wrap; shape into disk. Repeat with remaining dough. Place dough in freezer for 20 to 30 minutes or until firm. Heat oven to 350?°F. On floured surface, roll 1 disk of chilled dough to 1/4-inch thickness. With 3-inch maple leaf-shaped cookie cutter, cut out cookies; place on ungreased cookie sheets. If dough becomes sticky, wrap and chill briefly in freezer. Bake cookies at 350?°F. for 7 to 9 minutes or until edges are golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled. Place melted chocolate in small resealable plastic bag. Cut tiny hole in corner of bag. Squeeze chocolate onto cookies to make veins on leaves.

Tips:
*To toast walnuts, spread on cookie sheet; bake at 350?°F. for 5 to 7 minutes or until golden brown, stirring occasionally.

High Altitude: (Above 3500 Ft.)
Increase flour to 2 1/4 cups. Bake at 375?°F. for 7 to 9 minutes.


ROLLED SUGAR COOKIES

~Submitted by Angelique, TX

Prep Time: 1 hour 25 minutes
Ready In: 2 hours 25 minutes
Yield: 6 dozen cookies

Ingredients
1 cup sugar
1 cup margarine or butter, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups Pillsbury BEST?® All Purpose or Unbleached Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Sugar or decorator icing

Preparation Directions:
In large bowl, combine 1 cup sugar, margarine, milk, vanilla and egg; blend well. Add flour, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling. Heat oven to 400?°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured cookie cutter. Place 1 inch apart on ungreased cookie sheets. Cool completely. If desired, sprinkle with sugar. Bake at 400?°F. for 5 to 9 minutes or until edges are light brown. Immediately remove from cookie sheets. Decorate as desired.

High Altitude: (Above 3500 Ft.)
Increase flour to 3 cups plus 2 tablespoons. Bake as directed above.


SWEDISH BROWN SUGAR COOKIES

~Submitted by Angelique, TX

Prep Time: 30 minutes
Yield: 24 cookies

Ingredients
1 (18.25-oz.) pkg. Pillsbury?® Moist Supreme?® Yellow Cake Mix
1/2 cup margarine or butter, softened
1/4 cup molasses
2 teaspoons pumpkin pie spice
1 egg
3 teaspoons sugar

Preparation Directions:
Heat oven to 350?°F. In large bowl, combine all ingredients except sugar; beat with electric mixer until well mixed. On well-floured surface with floured rolling pin, roll out half of dough at a time to 1/4-inch thickness. Cut with floured 3-inch cookie cutter. Place 1/2 inch apart on ungreased cookie sheets. Sprinkle each cookie with about 1/8 teaspoon sugar. Bake at 350?°F. for 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets.

High Altitude: (Above 3500 Ft.)
Add 1/3 cup flour to dry cake mix. Bake as directed above.


JIF?® PEANUT BUTTER BROWNIE COOKIES

~Submitted by Angelique, TX

Prep Time: 1 hour
Ready In: 1 hour 30 minutes
Yield: 24 cookies

Ingredients
1 (19.5-oz.) pkg. Pillsbury?® Brownie Classics Traditional Fudge Brownie Mix
1/4cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1 egg
1 cup powdered sugar
1 cup Jif?® Creamy Peanut Butter
1/2 (16-oz.) can Pillsbury?® Creamy Supreme?® Chocolate Fudge Frosting

Preparation Directions:
Heat oven to 350?°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky). Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough. Bake at 350?°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets for at least 30 minutes. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

High Altitude: (Above 3500 Ft.)
(ABOVE 3500 FEET): Before baking, flatten cookies slightly. Bake at 350?°F. for 11 to 15 minutes

Publisher's Choice

Help make us NUMBER ONE !

BAVARIAN MINT COFFEE MIX

1/4 cup instant nonfat powdered dry milk 
1/3 cup granulated sugar
1/4 cup instant coffee
2 tablespoons unsweetened cocoa powder
2 hard peppermint candies, crushed

Combine all ingredients in a food processor or blender.

Store each in tightly covered container.

Attach note:
Cafe Bavarian Mint Coffee

To serve combine 3 tablespoons of mix with 1 cup boiling water; stir to blend.


BROWNIE MIX

2-1/4 cups sugar 
2/3 cup cocoa (clean inside of jar with paper towel after this layer) 
3/4 cup chopped pecans 
1-1/4 cups flour mixed with 1 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar: Empty brownie mix in large mixing bowl; stir to combine. Add 3/4 cup melted butter and 4 eggs slightly beaten; mix until completely blended. Spread batter in a greased 9x13-inch baking pan. Bake at 350?? for 30 minutes. Cool completely in pan. Cut into 2-inch squares. Yield: 2 dozen.


BUTTERSCOTCH PUDDING


Mix 2 cups nonfat dry milk 
5 cups brown sugar, packed
1 tsp. salt 
3 cups cornstarch

Mix and store in airtight container.

To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.


HOLIDAY CRANBERRY & PISTACHIO BISCOTTI

Layer dry ingredients in a one quart jar along with a gift tag with baking directions.

3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cups all purpose unbleached flour
1/2 teaspoon cinnamon
2 teaspoon baking powder
2/3 cup sugar*

Use a clean 1 quart jar. Layer ingredients in order. Tap gently on the counter top to settle each layer before adding the next. Add additional dried fruits or pistachios to fill any gaps.

Attach note:
Holiday Cranberry & Pistachio Biscotti

Beat 1/3 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on medium until well combined. Using a wooden spoon, stir in contents of jar just until combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide. Bake at 375?°F for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet. Bake at 325?°F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32 cookies.


HOT CHOCOLATE MIX

14 qt. box instant non-fat dry milk
16 oz. jar coffee creamer
1 lb. powdered sugar
2 lb. box instant cocoa mix

Mix all ingredients. Place in jelly jars or other containers. To serve, put 2 to 3 heaping tablespoons of mix in mug and add hot boiling water. Great Christmas gift idea! Use decorative jars with plaid bows on top with cute kitchen labels


SUGAR-FREE SPICED TEA MIX

1 (3.3 oz.) jar sugar free, caffeine free iced tea mix with lemon
2 (1.8 oz.) pkg. sugar free orange breakfast drink mix
1 tbsp. plus 1 tsp. ground cinnamon
2 tsp. ground cloves

Combine all ingredients. Store in an airtight container or package into 3 (1 cup) gift packages. To serve hot, stir in 1 1/2 teaspoon of mixture into 1 cup hot water. There are only 3 calories per 1 cup serving. 0 fat, 0 cholesterol and 1 milligram sodium to a cup.


TEA MIX

1 (9 oz.) jar Tang
1/2 c. instant lemonade mix
1 1/2 c. sugar
1 c. instant tea
2 tsp. ground cinnamon
1 tsp. ground cloves

Mix well and stir in jar. Use 3 teaspoons to one cup of hot water. Will keep up to 8 months. Makes a nice gift too!


CAPPUCCINO MIX

1 c. powdered instant creamer
1 c. cocoa
2/3 c. instant coffee granules
1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Combine all ingredients. Store in an airtight container. Makes 33 servings.

A nice gift. To serve: place 1 tbsp. plus 1 tsp. in a cup and add 1 cup boiling water. Stir well.


MOCHA MIX

1 1/2 c. sugar
1 c. instant coffee granules
1 c. powdered non-dairy coffee cream
1/4 c. cocoa
1/2 tsp. salt
1/2 tsp. cinnamon (opt.)

Mix ingredients thoroughly. Store in air tight container. When ready to serve, mix 2 tablespoons mocha mix with 1 cup boiling water. A great gift.

Yield: 30 servings.


FUNNEL CAKE MIX

1 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon

Combine all ingredients, stirring well. Store in an airtight container. Pour vegetable oil into a skillet to a depth of 1 inch. Heat oil to 360 degrees over medium high heat. In a small bowl, combine 1 egg with 3/4 cup milk. Add 1 cup funnel cake mix and beat with fork until smooth. Holding finger under funnel opening, pour about 1/4 cup of batter into funnel. Allow batter to pour from funnel into hot oil, moving funnel in a circle to form a spiral shape. Fry 1 minute turn cake, and continue frying until golden brown. Remove to paper towel to drain. Sprinkle with confectioners sugar. You may also combine dry ingredients and give for a gift, along with recipe.


HOLIDAY MUFFIN MIX

5 c. flour
1 c. whole wheat flour
1 1/2 c. sugar
1 c. instant nonfat dry milk
1/4 tsp. baking powder
2 tsp. salt
1 tbsp. cinnamon
1/2 tsp. cloves

Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients; blend well. Store in airtight container at room temperature or in a cool dry place. Makes 8 cups of mix. This makes a wonderful gift. Package the amount of muffin mix for 1 recipe, a jar of jelly, some coffee samples and the recipe in a basket for a quick and easy gift.


MICROWAVE MOCHA FUDGE MIX

1 (16 oz.) pkg. powdered sugar, sifted
1/2 c. cocoa
1/4 tsp. salt
1 1/2 tsp. instant coffee granules
1/8 - 1/4 tsp. ground cinnamon

Combine all ingredients; store in an airtight container until you want to make fudge. Great for gift giving. 

Directions
Place microwave mocha fudge mix in a 2 quart glass bowl; add 1/2 cup butter or margarine. Microwave on High, uncovered, 2 to 3 minutes; stir until smooth. Stir in 1/4 cup milk, 1 teaspoon vanilla extract and 1 cup chopped pecans. Pour mixture into an 8" square baking dish. Refrigerate until firm; cut into squares. Store in refrigerator. Yield: 1 1/2 pounds.


MINESTRONE SOUP MIX

1/2 c. dried onion flakes
1/2 c. dried celery flakes
1/4 c. dried parsley flakes
2 tbsp. dried whole marjoram
1 tsp. garlic powder
1 tsp. freshly ground pepper
1/2 c. beef flavored bouillon granules
1 lb. dried navy beans
1 lb. dried kidney beans
2 c. elbow macaroni

Combine first 8 ingredients; divide into 4 gift packages. Add 2 tablespoons bouillon granules to each package. Label and seal. Combine navy beans and kidney beans; divide into 4 gift packages. Label and seal. Place 1/2 cup macaroni into 4 gift packages. Label and seal. Present 1 package herb mix, 1 package bean mix and 1 package macaroni with recipe for minestrone soup.

Yield: 4 gift packages.


NINE BEAN SOUP MIX

1 lb. dried red beans
1 lb. dried pinto beans
1 lb. dried navy beans
1 lb. dried great northern beans
1 lb. dried lentils
1 lb. dried split beans
1 lb. dried black eyed peas

Combine all beans; divide into 10 2-cup packages for gift giving or to put on your own shelves. Prepare mix according to Nine Bean Soup recipe.

Yields 10 (2 cup) packages.


DOUBLE FUDGE BROWNIE MIX

2 cups white sugar
1 cup unsweetened cocoa powder
1 cup all-purpose flour 1 cup chopped pecans
1 cup semisweet chocolate chips

In a 1 quart or 1 liter jar, layer the ingredients in the order listed.

Attach a tag with the following instructions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened. Add 4 eggs, 1 at a time, beating well after each addition. Add Brownie Mix and beat until smooth. Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.


POTATO SOUP MIX IN A JAR

1 3/4 cups instant mashed potatoes
1 1/2 cups dry milk
2 Tbsp. instant chicken bullion
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground white pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1-1/2 tsp. seasoning salt

Combine all ingredients in a bowl and mix.

Place in 1 quart canning jars to store.

Makes 6 servings.

Instructions to attach to jar:
To serve:
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.


HEALTHY HEART MUFFIN MIX IN A JAR

Keep your loved one on the road to health with the ingredients for heart smart muffins.

Source: By Sarah Phillips Healthy Oven Baking Book

You will need:
1 quart wide-mouth canning jar
1 small Ziploc bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the envelope)

2 cups all-purpose unbleached flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup packed dark brown sugar

In a medium mixing bowl, combine 2 cups all-purpose unbleached flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt Using a funnel, pour ingredients into the jar. In a small Ziploc bag, place the dark brown sugar in and completely close. Push bag into the mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band.

Instruction card:

HEART SMART MUFFIN MIX
Per muffin: 158 calories, 30 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 1 gram fiber.
Makes 12.

Dry mix keeps for 3 months. Store in a cool, dark cupboard.

Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the Ziploc bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not overmix. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

Variations:

DO YOUR OWN THING MUFFINS:
Stir in 1/2 cup fresh or frozen (do not thaw) blueberries, raspberries, chocolate chips, raisins, currants or walnuts.

BRAN MUFFINS:
Stir in 3/4 cup unprocessed bran flakes with the dry ingredients. If batter is too thick, add in 1/4 cup unsweetened applesauce.

CRANBERRY-PUMPKIN MUFFINS:
Substitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup dried cranberries.

DAIRY FREE MUFFINS:
Replace the buttermilk with soy or rice milk. Add in 1 tablespoon freshly squeezed lemon juice.

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