Sugar Cookies (For LT)

Ethel's Sugar Cookies

Before you ask, no, there is no one named Ethel in my family. This recipe comes to us courtesy of Betty Crocker's CookyBook, of which, my copy is my Grandmother's from 1973. Not that old, I know, but the recipe itself goes back at least another 30 years prior to this edition...and the book has Grandma's hand-written notes about additions and changes she made...

These cookies are crispy, not soft, but are FABULOUS for decorating and sharing with neighbors, classrooms, teachers, small groups etc. It is a MESS to make them what with the floured rolling surface, and it makes right around 4 dozen, unless you use a really little cookie cutter. I try to use nothing smaller than 3 inches...but still...it takes a looooong time to get all that flour actually cleaned up when we're done.

INGREDIENTS:

3/4 C shortening (I use all butter in mine, but a combo, or just Crisco works too)

1 C sugar

2 eggs (at room temp works best)

1/2 tsp flavoring (we use good old vanilla, but lemon, or almond are yummy too!)

2 1/2 C all-purpose flour **

1 tsp baking POWDER

1 tsp salt

DIRECTIONS:
Cream the sugar, butter, eggs, and flavoring. Measure flour using dipping method (just dip your cup and sort of tap it against the side of your container lightly), and stir with baking powder and salt. Add gradually. Chill at least 1 hour (if you can't bake right away, it can sit covered tightly overnight, and then just let it come a bit warm before rolling, so you can work it).

Roll dough on floured surface (even using my good ol' Tupperware mat, I still have to flour) to 1/8 inch thick. Cut using desired cutters. Bake at 400F for 6 - 8 minutes (I only do about 5 at my altitude) or until delicate golden. Let cool completely and decorate as desired.

** If you use "self-rising" flour, don't add the baking powder or salt. I always use "Hungarian Flour", unbleached and they turn out ok.

Crisp Ginger Cookies

This is how we make gingerbread men around here. It makes a crispy (as opposed to the softer gingerbread men most people make), wonderful cookie that can stand alone or be iced if you like. I also double this recipe.

1/3 C molasses
1/4 C shortening
2 Tbsp packed brown sugar
1 1/4 C all-purpose or whole wheat flour
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
dash of ground nutmeg
dash of ground allspice

Mix molasses, shortening & brown sugar. Mix in remaining ingredients. Cover & refrigerate at least 4 hours.

Heat oven to 375 degrees. Roll dough 1/8 inch thick or paper thin on floured, cloth-covered board. Cut with floured cookie cutter. Place 1/2 inch apart on baking sheet. Bake until light brown, 1/8 inch thick cookies about 8 minutes, paper-thin cookies about 5 minutes.

Immediately remove from cookie sheet & cool. Frost if desired.

Makes about 1 1/2 dozen 1/8 inch thick cookies.

Old Fashioned Pfefferneuse (Peppernuts)

1/2 C. Butter
3/4 C. granulated Sugar
1 egg
1/2 C. sweet (or heavy) cream
2 Tbsp. Honey
1/3 cup white corn syrup
1 tsp. oil of anise
1/2 tsp. Vanilla
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. pepper
1/4 tsp. all spice
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. baking powder
4 C. flour

1. Cream together butter & sugar until fluffy


2. Add egg, beat well


3. Add other liquids


4. sift dry ingredients with spices & flour. Add half the amount of flour, missing well, add remaining four & knead thoroughly.


5. Store dough in tightly covered container in the refrigerator for one hour or longer. This helps the dough to season & the spices to blend. (The longer it can set the better. I try to let it rest for at least 2 weeks sealed in a gallon sized Zip-loc bag.)


6. Roll dough into thin ropes & slice with a sharp knife dipped in flour or cold water. Pieces should be about the size of a hazel nut.


7. Place pieces separately on a greased baking sheet.


8. Bake at 375 degrees for 10 minutes

This will make quite a few Peppernuts. I keep a big bowl of them setting on the counter when we have company.

*Updated 12/16 with picture. I just baked up all my dough & thought I'd post a picture of some of the results. I didn't have enough honey on hand when I made the dough, so I substituted 1 Tbsp molasses for 1 Tbsp honey. I'm very happy with the results. I think in all this made around 300 or more nickle sized cookies. But be warned, you will eat these by the handful & they are addictive!

Pumpkin Turtle Pie

Found this recipe in a coupon flyer and have adapted it to a low-cal version. Gave it to the family and it's been voted in for Thanksgiving this year. It is rich, but very good.

1-8 0z container of fat free cool whip-divided
1/4 c + 2 TBS of sugar free caramel topping
1/2 c + 2 TBS of halved pecans
1 premade graham cracker pie crust
1 c canned pumpkin
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 small packages of instant vanilla pudding
1 c fat free milk

In pie crust, pour 1/4 c of caramel topping onto crust. Spread across the bottom of the pie crust. Sprinkle 1/2 c of pecans on top of caramel topping.

In a bowl combine 1 c pumpkin, 1/2 tsp ground nutmeg, 1 tsp of ground cinnamon, 2 small packages of instant vanilla pudding, and 1 c fat free milk with wire whisk. Slowly fold in 1/2 of the fat free cool whip.

Place in pie crust, and refrigerate for 1 hour.

After chilling for 1 hour remove from fridge, spread remainder of fat free cool whip on top of pumpkin mixture. Drizzle remaining 2 Tbs of sugar free caramel topping across the top. Sprinkle remaining 2 Tbs of pecan halves across the top.

Serve.

1 pie = 10 servings

White Fruit Cake

I normally do this at the holidays, but I suppose you could do it anytime you can find the candied fruit.

Beware - this fruitcake is actually the yummiest I've ever tasted and is NOT your typical fruitcake.

Ingredients:

1 pound butter
2 C sugar
6 eggs
4 C flour (Set aside 1 C for dredging the fruit)
1/2 tsp salt
8 oz package of white/golden raisins (not the usual Sun-Maid brand of brown raisins!)
1 C candied cherries (NOT the kind you put on your ice cream sundae, these are DRY in the package)
1 C candied pineapple (same as above)
2 C chopped pecans
2 tsp lemon extract

Directions:

Cream butter, add sugar, and eggs (one at a time, beating until smooth in between)
Add dry ingredients and lemon extract. Dredge the fruit, and add it and nuts.

Use a 10-inch tube pan (like a bundt pan, only smooth) or 2 loaf pans greased and lined with parchment paper.

Bake tube pan for 1hr 45 min at 300
OR
Bake loaf pans 1hr 45 min at 275.

I tried once to use a paper bag to line the pans because I didn't have parchment...it didn't work. Next time we tried not lining the pans at all...it didn't work...so use parchment paper...

Chocolate Almond Candy

This recipe was from a neighbor of my Grandmas in the 1960's who was from Europe. Gram made these every Christmas for us and for the last 4 years we've (mom and I) have been making them now.

In a bowl Mix together with your hands works best.

• 2 cups coconut
• 1 cube of butter
• 4 cups nut meats chopped medium fine. (I use almonds..One year I did use walnuts for a different flavor)

Next add

• 7 cups of powdered sugar
• 1 teaspoon of vanilla (may need to add more depending on your preference)
• 1 can of sweetened condensed milk

Thoroughly mix with your hands. Take mixture and roll into small balls and place onto wax paper in rows.

NEXT:

On the stovetop, heat a double broiler with a Block of Parafin Wax and 12 oz of chocolate chips (I've also used peanut butter chips and butterscotch chips) together. Thoroughly mix well.

Use a toothpick or some use a nail and dip premade balls into chocolate and place back on wax paper to harden.

Freezes Well. Place in a tin lined with wax or parchment paper, stack and place wax or parchment paper over the top before placing tin lid on. These were made for Temera (Farm Fairy) and Bruno last Christmas. See Link