Chewy Sugar Cookies

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup white sugar for decoration

Directions

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Source- http://m.allrecipes.com/recipe/22850/chewy-sugar-cookies

Ginger Molasses Soft Cookies

Ingredients
1 cup butter, softened
1cup brown sugar
1 egg
3/4 cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
2 teaspoon ground ginger
1/4 tsp cloves

recipe yields 3 dozen
Directions

In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. All Recipes

Raspberry Bars

What taste is more like spring than berries?! Well, this recipe, in my opinion, does not disappoint. Its use of raspberry jam reminds me of when I was a little girl living in Wisconsin. My Godmother used to make raspberry preserves from her garden every year. I recall how much I, and especially my sister would look forward to her fresh new batches of preserves each season. My Godmother also lived on top of a large hill I remember looking out from her home and viewing Holy Hill in all its glory, simply breathtaking! The most beautiful part to me as a child was that it belonged to God; it wasn't a castle filled with Kings and Queens, even though it looked like it. Ever since I was a very young child my parents taught me that a Church belonged to God and was a extra special place for those he loves (us) to meet him there. I knew then as I know now that I don't need a building to meet with God, just a willing soul. Never the less the Lord's house has always held a very dear place in my heart.


 
Original Recipe Yield 1 - 8x8 inch pan

Ingredients

• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats
• 1/2 cup butter, softened
• 3/4 cup seedless raspberry jam

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

The Brownies above all Brownies

The long awaited Brownie recipe. I'm sure by now you have forgotten my promise to you. Yup, I knew you would... Early last year I gave you a banana bread recipe that I gave in exchange for this brownie recipe. Well, here it is a huge favorite for our friends and family alike. To make this recipe it a little different I decided to give two options for the topping. The first an old fashioned fudge one is the original frosting for these brownies. The second is a yummy mint alternative for all those mint chocolate chip ice cream fans out there. Either way these brownies should please just about everyone. Enjoy!

Ingredients

• 2 cups sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 1/4 cup vegetable oil
• 4 eggs
• 1/4 cup water
• 1 teaspoon vanilla extract

       Fudgy Icing

• 4 tablespoons butter
• 1 cup sugar
• 1/4 cup cocoa
• 1/4 cup milk

               Or

         Mint Icing

• 2 cups confectioners' sugar
• 1/2 cup butter, softened
• 2 tablespoons creme de menthe liqueur or ¼ tsp of peppermint and 2 Tbs. of milk that have been mixed together in a little cup. If mixture is to dry add a little more milk.
• 6 tablespoons butter
• 1 cup semisweet chocolate chips

Directions

1. In a mixing bowl, combine sugar, flour, cocoa, salt. Combine oil, water, eggs, and vanilla; add to dry ingredients. Spread in a greased 13-in.x 9-in.x 2-in. baking pan. Bake at 350 degrees F for 23-26 minutes or until a toothpick inserted near the center comes out clean.

Directions for Icing

Fudgy Icing ~ over warm brownies from oven

1. Melt butter in medium saucepan. Add sugar and cocoa stir until well blended then add milk. Bring mixture to boil for 1 minute. Stir as sauce cools slightly to a thicker fudge sauce. Then pour over brownies and let cool.

Mint Icing ~over cooled brownies from oven

1. In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, and then chill until set.
2. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, and then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares

Frosted Christmas Cut-Out Cookies

This cookie recipe is very special to me because I've been making it for my cookie party's for many years now. So, as you can imagine I’ve been creating and tweaking this recipe for just as long.  As the story goes it all began during my childhood when one of my Aunts would bring decorated Christmas cookies to our family's Christmas celebration. A few days beforehand she would get together with her sister in laws and they would bake up a storm. I just loved that they did this and 6 years ago I decided to make it an annual event with my friends. The party changes from year to year with the guests sometimes woman and other times children. Once I made them with my sister and a friend of my husband’s for our Baby Shower. My husband at the time was hanging decorations from the ceiling. Shocking as it may be he is not the biggest cookie decorating fan. In any case this has become one of my favorite Christmas traditions. I love it how gives such a wonderful time of fellowship among friends. One of the feisty parts of decorating is how we all get a little competitive, but it's always in good fun with plenty of laughs to go around. Of course the very best part is that we have yummy frosted cookies to take home!

Ingredients


Cookies

1 egg
1c of butter
3/4 c. sugar
1/2 tsp vanilla
1/2  tsp baking powder
dash salt
3 c. flour


Frosting

1 c. butter (softened)
2 tsp vanilla
1/4-1/2 c. milk
3 2/3 c. powdered sugar


Directions

1. Mix together one at a time egg, butter, sugar, then mix in together baking powder, vanilla and salt. Once mixed add flour a cup at a time.
2. Refrigerate dough for an hour. When ready roll out in between two pieces of parchment paper or tin foil . If using tin foil  spray the two inside pieces with canola oil for easier roll-out.  Bake at 350 degree F for 7-9 minutes (watch carefully). Once cooled decorate 
3. To Make Frosting: Mix butter, vanilla ,milk and powdered sugar(to desired consistency), Once frosting is ready add food coloring. Makes between 2-3 dozen cookies

Baklava

What would the holidays be without a challenging yet delicious dessert! This dessert has threaded it's self through my life for years as a treat with so much awe around it. Here are a few of the times I'm thinking of

1. The bakery I worked in as a teenager. I remember them telling me it was too difficult and time consuming for them to make. So, they bought it from another bakery out in never never land.

2. The feisty Greek woman I had as a client in hair school. She shared with me how she loved making Baklava for her big Greek extended family gatherings. She was a lady that I would have to tease her hair just right or she would try and sometimes did steal the comb right from my very hand!

3. And lastly a few years back my husband came home from work with a few pieces of Baklava his Boss’s (and friend) wife had made. I remember thinking WOW she made that?! I was truly impressed with her! Of course I remember thinking to myself how it was probably time I should give it a try too. So when I asked her for her recipe she told me she found it online. Thus began my research for the best Baklava recipe I could find.  This of course was just the beginning of my Internet searches for yummy recipes. So, after much searching this is the most perfect recipe I found and here it is for you today.


By the way once you get the hang of it it's not as challenging as you originally  thought:)

Ingredients

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough.  May need to be cut in half  to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up. Allrecipes

Quickie Fudge

Alright let me start with saying that candy making has not come natural to my family for many generations. So, in saying this I'm on a mission to change that, break the cycle one piece of candy at a time. It's kind of ironic to me and many others I'm sure that my Dad owned a Gourmet Chocolate Company.  He carried many delectable treats from Germany, Switzerland and Italy just to name a few. Even though my family has not been candy makers or chocolatiers we definitely know what the very best should taste like. Years of training I suppose. Well I'm not saying that this fudge is European worthy, but for fast fudge in no time it's pretty darn good.



 Oh you want a story...well I suppose I could share one with you :)


Once upon a time there were two little blonde girls that lived in a house on top of a hill and those little girls had a Daddy that sold chocolate. Well their Daddy had a special room that he kept all the most delicious chocolate anyone had ever tasted under lock and key. What do you suppose those sweet innocent little girls could possibly do when the parents went away? Why yes of course you got it breaking and entering would be the crime of this passion! For the older daughter (which was me I) lost interest 5 min in with that bobby pin. Just because it works for Nancy Drew doesn't mean it will work for anyone one else ;) The younger sister was more dedicated she would try anything that was small enough to jam in that door  hangers, nails, seafood pick/forks, toys, corn on the cob holders, pens( those didn’t  work out so well) truly anything! That poor little girl would sit there trying to open that door until she heard her Daddy's car drive up the driveway. Then she was quick as a flash scramble to put everything away! When Daddy came through the door both girls greeted him with a “Hi Daddy".          THE END  

Oh P.S. the younger one did succeed a few times...



Ingredients
1lb confectioners’ sugar
1/2 c. cocoa
1/4 c. milk
1/2 c. butter
1 tsp. vanilla
1/2 c. chopped nuts

Blend together confectioners’ sugar and cocoa in a mixing bowl. Pour in milk place butter on top. Heat in microwave oven on full power for 2 minutes until butter melted. Stir well to mix ingredients. Add vanilla and nuts. Stir until blended. Then pour into a loaf pan .Place in freezer for 20 min or in refrigerator for 1 hour. Chill. Cut into 1 inch squares and store in an airtight container. This recipe came from and old church cookbook that belonged to my Grandmother

Sweet Potato Pecan Bars

Since I've made lot of pumpkin this fall I thought I would give the sweet potato the limelight for a change. Sweet potatoes seem to be a staple here in the Deep South yet I live in a suburb that's a complete melting pot of the entire country or so it seems. When you think of a sweet potato what comes to mind? I'm sure you think of maybe Thanksgiving, Grandma’s cooking or maybe a BBQ restaurant. Well, that’s true for me as well but every once in awhile I'm reminded of something my Mother said just once about sweet potatoes increasing your likelihood of fertility and that you could have a higher chance of having twins or greater. I would just like to state that I was 10 when she said that :) Mother of course was pages deep into her new favorite natural health book at the time and with any new exciting thing you've just got to share it! Those words have stayed with me for years now. I remember watching the lovely serving dish with sweet potato souffle being passed around my Grandmother's table at Thanksgiving that year and wanting to avoid like plague! Now I knew better then to think that's where babies came from yet my Mother never mentioned how long the effects good last. And mind you I thought one day when I got married I did not want to have so many sweet potatoes in me that I had six or more babies all at once! Go ahead and have a laugh on me I already have! May you have a truly blessed  Thanksgiving.

Ingredients

• 3 tbsp butter, softened
• 2 tbsp sugar
• ⅔ cup graham cracker crumbs
• 2 tbsp finely chopped toasted pecans
• 1 egg, lightly beaten
• 1 cup mashed sweet potatoes ( I used canned yams for this part instead)
• ¼ cup dairy sour cream
• ¼ cup sugar
• 1½ tsp all-purpose flour
• ¾ tsp pumpkin pie spice
• ⅓ cup milk
• ½ cup chopped toasted pecans

Directions

• Preheat oven to 350°. In a small bowl stir together the butter and the 2 tbsp sugar. Stir in cracker crumbs and 2 tbsp pecans. Press onto bottom of a lightly greased square or round baking pan. Bake for 10 minutes or until lightly browned. Set aside to cool.
• For filling, in a medium bowl stir together egg, mashed sweet potatoes and sour cream. Stir in the ¼ cup sugar, the flour and pumpkin pie spice until smooth. Stir in milk. Pour sweet potato mixture evenly over crust. Bake at 350° about 25 minutes. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely in pan on a wire rack; chill. Cut into bars. Cover ans store in refrigerator up to 2 days or freeze up to 1 month. publix recipe makes 16 bars

Mexican Wedding Cookies‏

When you think of June what comes to your mind? For many it's one of the most popular months to get married. My parents included who are celebrating their 29th Wedding Anniversary today. So,  I thought I would celebrate by sharing with you a cookie my wedding planner Leah made for our wedding. Leah did a beautiful job packaging them. She put these delightful cookies in white crisp boxes and wrapped them with  lilac paper and a thick silver ribbon. As I'm sure you are beginning to picture the theme for our wedding had a frost or wintry feel to it which was perfect since we were married in February. All our guests simply loved these cookies as I hope you will too.



1 c. butter ,soften

1/2 c. white sugar

2 tsp. vanilla extract

1 tsp. almond extract

2 c. all purpose flour

1c. pecans finely chopped



powder sugar for garnish





Mix butter and sugar until smooth. Then add vanilla and almond extracts and blend well. Finally mix flour  and add  finely chopped pecans at the end. Cover and chill for 2 hours. Afterward shape into balls and bake 15-20 min at 325. Once cooled dust with powered sugar.

Sugar Cookies

I thought with all of the meals that you maybe craving a sweet treat by now. I made these cookies a little earlier this week and I finally feel I've tweaked them just right. If there were anything that could bring you back to your childhood I think these cookies could do it. Sugar cookies remind me of my Mom or Dad taking my sister and I to the Grocery store. We would pull  up with our cart along the big bright glass cases in the Bakery and  say good morning or afternoon to the Baker. He or She would have a huge smile on their face and tell my sister and I how absolutely adorable they thought we were and ask us if we wanted a cookie. The answer was always YES!!!

Ingredients

 1 c. Butter
1 c. Powder sugar
1 c. white sugar
1 c. vegetable oil
2 eggs
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp salt
4 c. flour, unsifted
1 Tbs vanilla
1/4 tsp nutmeg ( opt)


Directions

Mix in order and refrigerate for at least an hour. Roll into 1 inch balls and place on parchment placed cookie sheet. Then flatten slowly and gently with the bottom end of a glass dipped in white sugar. Bake at  350 for 6-9 min( depending on your oven).  The key again is slightly under baking  this makes it a chewy cookie. If you like a crispy cookie bake it a little longer ( 1-3 min).  The  last few min are the most important in baking so stay close.

Scotcheroos

My Grandmother used to make these for Valentine's Day. She would shape them into hearts and send them to my sister and I in a cute little box. She was always so good about making sure we got it by that day. Years later I asked my Grandmother for the recipe and she wasn't sure where it went. So, it was much to my surprise when my Aunt made them on a trip back home one year. As you can imagine I was thrilled to find a little piece of my childhood again.

Ingredients

1c. sugar
1c. corn syrup
1 c. peanut butter
5-6 c. of rice crispies

Frosting
1c. chocolate chips
1c.butterscotch chips

Dissolve sugar into syrup until fairly clear. Add peanut butter and mix. Then add rice crispies and mix again . Then put it in a lightly sprayed 9x13 pan. For the frosting I found taking the chips and placing them on a skillet on very low barely on heat seems to melt them the best. Make sure all of the chips can touch the skillet. Then stand by and watch allowing them to heat through on their own. Once they look mostly melted but yet still in shape then mix and pour over rice crispies. Easiest way to cut them is to let them stand for a bit then cut just before they get to hard.

Lemon Bars

I don't know where you spent your time today, but here in Georgia it felt like spring. Not to warm not to cold just right. I sound like goldilocks...haha. It was so perfect out that I felt the need to plant some pansies, tulips, and a little bit of rosemary in a few delightful pots. I know it may sound kind of silly to some rosemary and spring but somehow it just seemed right. The aroma was practically blissful and with the air so fresh it truly seemed like summer won't be to far off. So, let's celebrate the beginning of spring with a sweet lemony treat.



Ingredients

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

4 eggs
1 1/2 cups white sugar
4 tablespoons all-purpose flour
2 lemons, juiced ( for a little more tart add a half to a whole additional lemon to this recipe)



Directions

1.Preheat oven to 350 degrees F
2.In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3.Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1/12 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4.Bake for an additional 15 minutes in the preheated oven. The bars will firm up as they cool. found on allrecipes.com

Chocolate Chip Cookies

These cookies are so yummy that my husband (Jacob) doesn't like it when they leave the house! The first time I made these was soon after Jacob and I were married. It became one of our favorites very quickly. These are very special chocolate chip cookies. I've tried many different kind of chocolate chips but always seem to come back to the ghirardelli milk chocolate chips.



Ingredients

1 c. butter
2/3 c. oil
1 c. brown sugar
1 c. white sugar
1 egg
1 Tbsp. milk
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
4 c. flour
12 oz chocolate chips
1/2 c. chopped nuts (opt.)


Directions

Cream butter , oil and sugars. Add egg, milk and vanilla. Add salt and baking soda mix well. Then add flour a little at a time. Mix well. Add Chocolate Chips and nuts if you like. Line cookie sheets with wax paper or tin foil. Drop by teaspoonsfuls or with a scoop onto cookie sheet. Bake at 350 for 9 min ( may need a min or two more, but cookies should look almost like they are not done yet). Try not to move them until they have cooled a little . This is why wax paper or tin foil is nice to have because you can just slide the cookies on the paper gently off the cookie sheet.