Holiday Recipes-Edited With Pic

[Roxy]

Holiday Recipes:

 

 

Coconut Mound Balls

 

1 cup margarine

1 (14 ounce) can Eagle Brand Condensed Milk

1 (14 ounce) bag mounds coconut

2 lbs powdered sugar

1 cup almonds, chopped finely

2 (12 ounce) bags milk chocolate chips

2 tablespoons shortening

 

In a medium to large pot, melt the butter. Add eagle brand milk and stir well. Remove from heat and add coconut,almonds and powdered sugar. Stir well. Let cool down 15 minutes,and shape into small to medium balls. Place on a lightly greased pan and put in freezer for 30 minutes to harden. After 30 minutes or the balls have harden, remove from freezer and set aside. Melt shortening in pan and add chocolate chips. Stir until chips melts or until smooth. Dip balls in chocolate and place on wax paper and allow to set up. Makes 10 dozen.

 

Peanut Butter Balls:

 

2 lbs. peanut butter

1 lb. butter or margarine, melted

3 lbs. confectioner’s sugar

4 12oz. packages chocolate chips

4 Tbs. vegetable shortening

 

Mix peanut butter and melted butter with confectioner’s sugar. Form small balls and refrigerate overnight.

 

Melt chocolate chips and vegetable shortening (double boiler or microwave)

 

Dip peanut butter balls into chocolate mixture. Put on wax paper after dipping. Store in refrigerator.

 

Chocolate Chip Peanut Butter Cookies

 

½ cup shortening

¾ cup peanut butter

1 ¼ cups brown sugar

1 Tbs. vanilla

3 Tbs. milk

1 egg

¾ tsp. baking soda

¼ tsp. salt

1 ¾ cups flour

1 bag mixed chips (chocolate and peanut butter)

 

Bake at 375 degrees for 8-10 minutes.

 

 

Frosted Sugar Cookies

 

¾ cup sugar

½ cup butter or margarine

1 egg

½ cup sour cream

1 tsp. vanilla

½ tsp. baking soda

1 tsp. baking powder

3 cups flour

½ tsp. salt

 

Cream sugar and butter. Add egg, sour cream, and vanilla. Mix well at medium speed. Add soda, baking powder, salt, and flour.

 

Chill overnight. Roll out ¼” thick.

 

Bake at 350 degrees for 8 minutes. Cool, frost, and decorate. Makes 2 dozen cookies.

 

Macaroon Cookies

 

1/3 cup. butter or margarine, softened

1 (3 oz.) pkg. cream cheese, softened

3/4 cup. sugar

1 egg yolk

2 teaspoon. orange juice

1 to 2 teaspoon. almond extract

1 1/4 cup. all purpose flour

2 teaspoon. baking powder

1/4 teaspoon. salt

5 cups sweetened flake coconut, divided

1 (10-oz) pkg. Hershey's Kisses

 

Beat 1st 3 ingredients at medium speed with an electric mixer until blended. Add egg yolk,

orange juice and almond extract, beating until mixture is blended.

 

Combine flour, baking powder, and salt; gradually add to mixture, beating until blended.

Stir in 3 cups coconut. Cover and chill 1 hour.

 

Shape dough into 1 inch balls; roll balls in remaining 2 cups coconut, and place on ungreased

cookie sheets.

 

Bake at 350* for 11 to 13 minutes or until cookies are lightly browned. Remove from oven, and

press 1 chocolate kiss into center of each warm cookie. Cool on baking sheets 1 minute.

Remove to wire rack to cool completely.

 

Makes 4 dozen.

 

Starbuck's Holiday Gingerbread Loaf

 

1 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground cloves

2 1/4 teaspoons ginger

1 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

1 teaspoon orange extract, optional

1 cup applesauce

1 teaspoon baking soda

 

FROSTING

1 (8 oz.) pkg. cream cheese, softened

1 teaspoon vanilla extract

1/2 teaspoon orange extract (optional)

2 1/2 cups confectioner's sugar

 

Preheat oven to 350 degrees F. Grease and flour a 9 inch square pan.

 

In a medium bowl, stir together flour, cinnamon, cloves, ginger, and salt.

Set aside.

 

In a large bowl, cream butter and sugar until light and fluffy. Stir in

orange extract if using.

 

Dissolve baking soda into applesauce and mix into creamed butter mixture.

Add flour mixture. Mix until smooth.

 

Pour batter into prepared loaf pan.

 

Bake at 350 degrees F for 40 to 50 minutes (I do 45 minutes) or until a

toothpick inserted into center of cake comes out just slightly sticky.

 

FROSTING:

 

Beat cream cheese until light and fluffy. Beat in vanilla and orange

extract (if using). Gradually beat in confectioner's sugar.

 

Frost cake when it is completely cooled. Decorate with chopped candied

orange peel or candied ginger .

 

 

BAKE for 9 to 11 minutes, or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 24.