Monday, October 02, 2006

Holiday Cooking Blogger style


Recipe exchange hosted by Overwhelmed.
Take a gander!
Sean's favorite:
SEVEN LAYER COOKIES

1 stick butter
1 1/2 cups graham crackers
1 can Eagle brand sweetened condensed milk
1 cup semi-sweet chocolate chips
1 1/2 cups coconut
1 cup chopped walnuts
1 cup butterscotch chips (can be omitted)

Melt butter in a cake pan. Sprinkle crumbs over butter and pour

Eagle brand condensed milk over the crumbs.
Top with remaining ingredients in the order given and press down firmly.
Bake 25 minutes or until lightly brown at 350 degrees.

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*Cookies*

BACARDI RUM CAKE

1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup

Bundt cake pan. Sprinkle nuts over bottom of pan.
Mix all ingredients together and pour over nuts.
Bake 1 hour. Cool. Invert on serving plate.
Prick top. Drizzle smooth glaze evenly over top and sides.
Allow cake to absorb glaze. Repeat until all glaze is used.

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum

Melt butter in saucepan. Stir in water and sugar.

Boil 5 minutes, stirring constantly.
Remove from heat and stir in rum.
Optional: Decorate with whole maraschino cherries and
border of sugar frosting or whipped cream. Serve with seedless grapes dusted with powdered sugar.
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*Desserts*

My favorite chocolate chip cookie recipe
Crisco Butter Ultimate Chocolate Chip Cookie
Preparation time: 30 to 35 minutes
Baking time: 8 to 13 minutes/baking sheet
About 3 dozen cookies

1-1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor CRISCO all-vegetable shortening

or 3/4 Butter Flavor Crisco stick
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup (6-ounce package) semi-sweet chocolate chips
1 cup pecan pieces (optional)*

Heat oven to 375ºF. Combine brown sugar, Butter Flavor

Crisco Shortening, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt and baking soda.

Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.
Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375ºF for

8 to 10 minutes for chewy cookies
(they will look light and moist), or 11 to 13 minutes for crisp cookies.
DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack;
remove cookies to rack to cool completely.

* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

Bar Cookies
Prepare dough according to directions in recipe.

Grease 13 x 9 x 2 inch pan with Butter Flavor Crisco. Spread dough evenly in pan.
Bake 19 to 21 minutes or until top is golden brown

and toothpick inserted in center comes out clean
and center feels slightly firm to the touch. Cool completely before cutting into bars.

Large Rounds
Prepare dough according to directions in recipe.

Grease small area in center of baking sheet.
Cover with 12 inch square of foil. Place one-fourth of the dough in the center of the foil.
Round into a small circle with spatula or rubber scraper.

Grease 12-inch square of waxed paper.
Place greased side down on top of dough.
Flatten with round cake pan or pie pan to form a 7-inch circle.
Remove wax paper. Bake at 375ºF for

9 to 10 minutes or until light golden color
overall with slightly darker edge.
remove to rack to cool completely
Repeat with remaining cookie dough or use to make standard size cookies.

CHOCOLATE DRIZZLE OR DIP - Melt 1 cup semi-sweet or

white chocolate pieces with 1 teaspoon Butter Flavor
Crisco Shortening on VERY LOW heat. Stir well.
If too thick to drizzle, add 1/8 to 1/2 teaspoon
more shortening to thin. Drizzle from end of spoon back and
forth over cookie. Sprinkle with nuts before chocolate hardens,
if desired. (To harden chocolate quickly, place in refrigerator for a few minutes)
or spoon melted chocolate into custard cup.
Dip one end of cooled cookie halfway up in chocolate.
Sprinkle with finely chopped nuts before chocolate
hardens, or drizzle with contrasting white or dark chocolate. Place on waxed paper.
*Cookies*

8comments:

  • At 4:10 PM, Blogger Kathleen Marie said…

    Chewy and gooey cookies. My sister makes something like this. I will have to send her this yummy recipe. I know hers doesn't have graham crackers and I love nuts, anything with nuts. Thanks!

     
  • At 5:11 PM, Blogger Barbara said…

    Oh my god, Dianne, I just gained at least 10 pounds just from reading these recipes!!

     
  • At 6:58 PM, Blogger Magi said…

    Yum! Cookies! These sound great!

     
  • At 7:01 PM, Blogger PEA said…

    All the recipes sound soooo yummy and you can be sure I've copied them down!!

     
  • At 7:16 PM, Blogger Zoey said…

    I love those seven layer cookies, too.
    What a tragedy with the Amish school children. Such sick people in this world.

     
  • At 9:59 PM, Blogger Larae said…

    These all sound delicious, I especially love the Bacardi Cake.. YUM! Thanks for sharing =)

     
  • At 1:20 AM, Blogger Brony said…

    Some very tasty looking ideas. Thanks for sharing. I hope I can find time to bake some of them.

     
  • At 11:04 PM, Blogger Overwhelmed! said…

    Wow, you gave us several recipes. That's awesome! All of them sound yummy and I'm sure I'll be trying them at some point.

    Thanks so much for participating in my Holiday Cooking, Blogger Style recipe exchange. I sure do appreciate it!

     

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