Wednesday, June 20, 2007
Cookie of the week - Chocolate Biscotti
It's been a while since I posted a cookie of the week recipe. I am hoping to stay back on track with it. I was kinda all over the place with my dh home for three months, but it's everything back to normal, or as close as I can get to it, lol.
Here is a recipe for Chocolate Biscotti. I love biscotti, especially with a cup of coffee. These are a crisp, not too sweet chocolate goodie that really does keep well.
 Double Chocolate Biscotti
INGREDIENTS
- 1/2 cup butter, softened
- 2/3 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 eggs
- 1 3/4 cups all-purpose flour
- 4 (1 ounce) squares white chocolate, chopped
- 3/4 cup semisweet chocolate chips
DIRECTIONS
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
Thanks for visiting..........Kitty
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Wednesday, April 18, 2007
Cookie of the week
I have a few cans of applesauce that my mother in law gave me a couple of weeks back. So I figured I would use them in some baking. I dug around on the web and came up with a couple of recipes. Here is one that I will try this week.
APPLESAUCE BARS
- 1/4 cup butter or margarine, softened
- 2/3 cup brown sugar
- 1 egg
- 1 cup applesauce
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Icing
- 1 1/2 cups confectioners' sugar
- 3 tablespoons margarine, melted
- 1 tablespoon milk
- 1 teaspoon vanilla extract
DIRECTIONS
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.
- Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.
- In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.
THANKS FOR VISITING...................KITTY
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Wednesday, March 28, 2007
Cookie of the Week--two Easter cookies
Meringue Kisses for Easter
2 Egg whites; room temperature
1/4 ts Cream of tartar
pinch of Salt
1/2 c Granulated sugar
1/2 ts Vanilla extract
4 oz Semisweet chocolate chips
Preheat oven to 375 F. Line baking sheet with parchment paper; set aside.
In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff; beat in sugar 1 tablespoon at a time. Add vanilla; fold in chocolate chips.
Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. Turn oven off; leave cookies in oven 5 hours.
Makes 12 servings.
Quick-as-a-Bunny Easter Egg Nests
4 tb Butter
4 c Marshmallows or 10 oz
5 c Rice krispie cereal
1/2 c green-tinted coconut
Miniature marshmallows, jelly beans, chocolate eggs, etc.
Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly .
Remove from heat, add Rice Krispies and coconut and stir till thoroughtly mixed.
Shape mixture into 16 3" nests. Chill thoroughly.
Fill cooled nests with miniature marshmallows, jelly beans, chocolate eggs, hershey kisses, etc.
Makes 16 nests.
Thanks for visiting today..............Kitty
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Thursday, March 1, 2007
Cookie of the week---Lemon Bars
Crust:
2 sticks of butter-room temp.
2 cups of flour
1/4 teaspoon salt
1/2 cup of sugar
You will need a 81/2 x 13 inch pan. Preheat oven at 350*. Blend all crust ingredients until mixture is the consistency of coarse cornmeal. (This can be done in a food processor.) Press into the pan and bake for 20 minutes, or until golden. Meanwhile, prepare the filling.
Filling:
4 eggs
2 cups of sugar
4 tablespoons of flour
1/2 teaspoon of baking powder
7 tablespoons of lemon juice
1 teaspoon of grated lemon rind
confectioners' sugar
Beat eggs until they are light and thick. Gradually beat in the sugar, flour, baking powder, lemon juice, and rind. Remove the crust from the oven and pour the filling evenly across the top of it. Return to oven and bake for 20 minutes longer, or until top is golden and filling is set. Let cool in pan on wire rack. Sprinkle with confectioners' sugar and cut into squares.
Yeilds about 30 squares.
Taken from Blue Ribbon Cookies
Thanks for visiting............Kitty
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Thursday, February 8, 2007
Cookie of the week
COUNTRY GINGER RAISIN COOKIES
1/4 pound plus 4 tablespoons of butter at room temp.
1 cup of sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tea. baking soda
2 tea. ground ginger
1/2 tea. salt
1/2 tea. cinnamon
1/4 tea. ground cloves
1 1/2 cup raisins
Additional sugar for coating
Cream together the butter and sugar until light and fluffy. Beat in egg and molasses. Sift together flour, baking soda, salt, ginger, cinnamon, and cloves. Stir into creamed mixture. Stir in raisins and mix well. Chill cookies mixture for 1 hour or longer.
Preheat oven to 375*. Shape cookie dough into 1- inch balls and roll in granulated sugar. Place 2 inches apart on a greased cookie sheet and bake for 10 minutes.
Yield: about 4 dozen
Recipe taken from the Blue Ribbon Cookie cook book.
Thanks for visiting.............Kitty
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Thursday, January 25, 2007
Cookie of the Week
CHOCOLATE-COCONUT BARS
These cookies are ones that I think the kids would enjoy making and eating!!!
1 stick of butter
2 cups of graham cracker crumbs
1 can of sweetened condensed milk
3 1/2 cups flaked coconut
1 10 oz. chocolate bar
Preheat the oven at 350*.
Melt the butter in a small saucepan and remove from heat. Mix graham cracker crumbs and the butter in a bowl. Pat into the bottom of a 9 x 13-inch baking pan. Bake for 8 minutes.
Mix condensed milk and the coconut in a bowl and spread over the crust. Bake another 15 to 20 minutes untill lightly browned. Melt the chocolate bar in the top of a double boiler and drizzle all over the top of coconut. Let cool in pan on wire rack and cut into bars. Makes about 2 dozen bars.
Thanks for visiting..............Kitty
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Thursday, January 11, 2007
Cookie of the week
WALNUT WONDER COOKIES
1/4 lb. butter, softened to room temp.
1 cup sugar
3 table. cocoa
2 eggs
1/2 cup milk
2 cups flour
1 tea. baking soda
1 cup chopped walnuts
Preheat oven at 350*
Cream butter and sugar together. Stir in cocoa. Beat eggs lightly and stir into butter-sugar mixture. Stir in milk. Sift together flour and baking soda, then stir into liquid mixture. Blend well and fold in the nuts. Drop by teaspoonfulls onto ungreased cookie sheets. Bake for 8 to 10 minutes. Let cool on wire racks, then frost.
Frosting:
2 table. butter, softened to room temp.
2 1/2 cups confectioners' sugar
2 1/2 tablespoons cocoa
5 tablespoons or more cream or milk
walnut halves for topping (opt)
Mix all ingredients, except walnut halves, to a spreadable consistency. Frost cookies and place on walnut half on each.
Yields about 3 dozen
Thanks for visiting...............Kitty
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Wednesday, January 3, 2007
Cookie of the Week
Chocolate Crackles
2 ounces unsweetened chocolate
1/4 cup oil
1 cup sugar
2 eggs
1 tea. vanilla
1 cup flour
1 tea. baking powder
1/2 tea. salt
1/2 cup chopped nuts (opt)
confectioners' sugar
Melt the chocolate in the top of a double boiler. Remove to a mixing bowl and blend with oil, sugar, eggs, and vanilla. Beat well until mixture is smooth. Sift together flour, baking powder, and salt. Stir into liquid ingredients. Fold in nuts, if using. Chill dough in refrigerator for several hours.
Peheat oven to 350*. Form dough into 1-inch balls, roll in confectioners sugar, and place 2 inches apart on a lightly greased cookie sheet. Bake for 10 minutes. Cool on wire racks.
Yield: about 40 cookies
Thanks for visiting............Kitty
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Tuesday, December 19, 2006
Cookie of the week
 
I thought this was too funny and had to share it with you'll. Maybe one or two of you can actually use this recipe for your pets. LOL
***KITTY KOOKIES***
Ingredients:
7 oz. mashed up sardines in oil
1/4 c. dry powdered milk
1/2 c. wheat germ
Mix all ingredients well. Roll into small bite sized balls. Place
on greased cookie sheet. Flatten with a fork. Bake at 350
degrees F. for 8-10 minutes.
Taken from the Old Fashion Living newsletter:
http://oldfashionliving.com/news.html
Thanks for visiting.........................Kitty
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Wednesday, December 13, 2006
Cookie of the week
COWBOY COOKIES MIX IN A JAR
1 1/3 CUPS ROLLED OATS
1/2 CUP PACKED BROWN SUGAR
1/2 CUP WHITE SUGAR
1/2 CUP CHOPPED PECANS
1 CUP SEMI SWEET CHOCOLATE CHIPS
1 1/3 CUPS OF ALL PURPOSE FLOUR
1 TEA. BAKING POWDER
1 TEA. BAKING SODA
1/4 TEA. SALT
Layer the ingredients in a 1-quart jar in the order given. Press each layer firmly in place before the next layer. Include a card with the following instructions:
Cowboy Cookie Mix in a Jar
Preheat oven to 350*
In a medium bowl, mix together 1/2 cup melted butter or margarine., 1 egg and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hand to finish mixing. Shape into walnut-size balls. Place 2 inches apart on cookie sheets.
Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.
ENJOY
Thanks for visiting...............Kitty
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Thursday, December 7, 2006
COOKIE OF THE WEEK
RUDOLPH COOKIES
1 tube refrigerated sugar cookie dough
red M&M candies
chocolate chips
small pretzel twists for antlers
1. Slice tube of dough into 12 or 15 cookies and place on cookie sheet.
2. Press chocolate chips for eyes and pretzel twists for antlers into cookie dough.
3. Bake cookies according to package directions.
4. Cool for one minute and place a red M&M in center of each cookies for Rudolph's nose.
This is a great cookies to make with the kids. I know from experience that they always enjoy things much more when they have a hand in making it.
Enjoy!!!!!
Thanks for visiting................Kitty
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Tuesday, November 14, 2006
Cookie of the Week
LEMOM COOKIES
Ingredients:
1 stick (1/2 cup) butter, softened
1/3 cup sugar
2 egg yolks
1 tsp. grated lemon peel
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 tsp. baking powder
1/4 tsp. salt
1/3 cup dried blueberries, cherries or cranberries
Preheat oven to 375 degrees F. Line cookie sheets with
parchment paper and set aside. Cream the butter and
sugar in a large bowl with a mixer. Beat in the yolks and
lemon peel. Sift the flour, cornstarch, baking powder and
salt into a medium bowl or container. Gradually add this
mixture to the creamed ingredients until it's crumb-like in
texture. Stir in the fruit you've chosen with a wooden
spoon. Divide the dough in half and knead each half to
where it will hold together. Divide each half into 16 balls.
Place the balls on a parchment lined cookie sheet. Use
the back of a glass dipped in granulated sugar to flatten
each ball until it is about 1/4 inch thick. Bake cookies for
12-15 minutes until they are very lightly browned around
the edges. Makes 32 cookies.
From my Old Fashion Living newsletter.
Thanks for visiting today..............<><............Kitty
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Friday, November 3, 2006
Cookie of the Week
OLD-FASHIONED MOLASSES COOKIES
1 cup vegetable shortening
1 cup sugar
1 cup molasses
1 cup hot water
2 tablespoons of vinegar
4 teaspoons of baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
5 cups flour, approximately
Preheat oven to 350*
Melt the shortening and combine with sugar and molasses in a large mixing bowl. In a separate bowl, combine water and vinegar and stir in baking soda. Add to shortening mixture and mix well. Mix in cinnamon, vanilla, and enough flour to make a dough stiff enough to roll out. Roll out 1/4 inch thick on a lightly floured surface and cut out desired shapes. Bake on ungreased cookie sheet for about 9 minutes, until edges are crisp and center is still soft. Cover with a towel untill cookies are cooled.
Makes 4 dozen
Taken from Blue Ribbon Cookies Cookbook
Thanks for visiting today..............<><..........Kitty
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Wednesday, October 18, 2006
Peanut Butter Fudge
This week I thought I would change from the regular cookie recipe to a recipe that I am making almost everyday. It's my peanut butter fudge recipe. I am making lots of money on this one, LOL. This is also one of those goodies that I make around Christmas time for goodies baskets as gifts. I would say its fool proof, but if I do that, I might be saying something about myself, LOL. (I have found that if its rainy out, it tends not to turn.) Anyway, here it is:
 Peanut Butter Fudge
1/2 stick of butter
1/2 cup of pet milk
1 16 oz.box of brown sugar
1 16 oz. box confectioners sugar
1 12oz. jar of peanut butter (or 1 1/2 cup )
1 teaspoon vanilla
Cook the brown sugar, butter, and pet milk on medium heat untill it comes to a rolling boil. Add vanilla and peanut butter and stir to melt. Remove from heat and stir in powdered sugar a little at a time. (I sift it in to reduce the little lumps, that sometimes dont melt and mix in). Stir well to incorporate sugar.
Pour onto a cookie sheet covered with wax paper and roll out to flatten. This makes a 10 x 15 size pan amount. Let cool then cut into squares.
Thanks for visting............Kitty
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Wednesday, October 11, 2006
Cookie of the week.
This weeks cookie recipe is one of the cookies that I make very often. My dh loves these, he says he had them in elementary school. I remember having the best fudge in school. I always went back for seconds ;o).
NO-BAKE CHOCOLATE OATMEAL COOKIES
2 cups sugar
4 tablespoons of cocoa powder
1/2 cup milk
1/2 cup butter or 1 stick
3 cups oatmeal
1 cup peanut butter
1 tablespoon vanilla
In a medium saucepan, combine sugar, cocoa, milk, and butter. Cook over a medium heat until boiling, stirring frequently. Let boil for 3 minutes. then remove from heat. Add peanut butter and vanilla, stir until blended, then stir in the oatmeal and mix well. Drop by spoonful onto waxed paper or aluminum foil. Makes 2 to 3 dozens
Thanks for visiting today.....................Kitty
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Wednesday, October 4, 2006
Cookie of the week
Well my week is pretty much going according to the plans, lol. Yesterday I did take my brother to the doctors, but now I think he has come to the conclusion that he has to work around my schedule. So the day was nice, we even ended up all having lunch together. He ran all the errands he had to, even the grocery store. I had time to come home and fry my chicken and spend some time with my cousin who payed and unexpected visit with her adorable 22 mth old daugher. So cute!!!. They came by for one of my baby rabbits for a neighbor of hers. She has rabbits also but she is having trouble with a virus or something at her homestead. Her chickens are dying off as well. She is having trouble with a neighbor and thinks he may be the cause of all that. I hope that gets cleared up soon. It is not good to lose all you've worked for to an angry vengful person.
Todays plans are to run one or two errands, the library and the grocery for milk, as usual. These guys can drink a gallon a day. And orange juice, I can't keep up with the OJ. Oh well, its all good for them.
Here is my cookie, well bar, of the week.
 Pumpkin Bars
2 cups of all purpose flour
2 cups sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of cloves
1/2 teaspoon of salt
1 cup of oil
1 15 oz. can of pumpkin, or fresh
4 eggs
Frosting
2 cups powdered sugar
1/3 cup butter, softened
3 oz. package of cream cheese, softened
1 tablespoon of milk
1 teaspoon of vanilla
Heat the oven to 350*. In a large bowl, blend all Bar ingredients at low speed until moistened. Then beat for 2 minutes at medium speed. Pour into a greased 15x10 inch pan.
Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. In small bowl, combine frosting ingredients; beat until smooth. Spread over cooled bars. Cut to the size you need or want. Refrigerate leftovers.
Enjoy your day and
Thanks for visiting........................Kitty
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Thursday, September 28, 2006
Cookie of the week
This morning I cooked my dh some oatmeal for breakfast which made me hungry for oatmeal cookies. This cookie is one of my favorites. I know, I know, I sure do have a lot of favorites. lol
Amish Oatmeal Cookies
1 1/2 cups Quaker Oats
1/2 cup of sugar
1/4 tea salt
1/2 tea baking powder
1/2 cup raisins
1/4 cup chopped walnuts or pecans
1 egg, beaten
1/2 tea almond extract
3 table butter, melted
Combine the oats, sugar, salt, baking powder, raisins and nuts in a bowl. Add the egg, combined with the extract and the butter. Mix well with the dry ingredients.
Preheat the oven to 350* and lightly grease several baking sheets. Drop the mixture by teaspoonfuls onto the sheeets and bake about 5 mintues. Remove the cookies from the baking sheets while they are still warm and leave to cool on a wire rack.
Enjoy
Thanks for visiting........................Kitty
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Wednesday, September 20, 2006
Cookie of the week
Sand Tarts
1 1/4 cup of sugar
1 cup butter
1 egg, beaten
2 cups of flour
1 egg white slightly beaten
sugar
Finely chopped pecans or walnuts
Cream the sugar and butter together until light. Beat in the egg and gradually add the flour, working it in well to make a stiff dough. All the flour may not be necessary.
Chill the mixture overnight, or until firm enough to roll out. Preheat oven to 350*. Flour the surface your working on well enough to roll out the dough in small portions. Roll out to a 1/4 inch thickness. Cut into 2 or 3 inch circles with a cookie cutter.
Place on greased baking sheets. Brush the tops with beaten egg white and sprinkle with a mixture of sugar and nuts. Bake about 10 minutes, or until crisp and pale golden. Leave a few minutes on the baking sheets then remove toa wire cooling rack.
Makes 3 dozen
Taken from: Amish Country Cooking
Thanks for visiting...............Kitty
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Wednesday, September 13, 2006
Getting ready / cookie of the week
Not too much going on here on the plantation right now. The sugar mill has dh and rest of the workers getting ready for another grinding season. It should start in about 2 to 3 weeks. The money is good but they are never here. They work around the clock 24/7 till the season is over and all the cane is in. This usually takes anywhere from 90 to 120 days. Sometimes grinding goes to Christmas, sometimes it last till the middle of January. It all depends on the weather and the amount of sugar that the cane produces each year. My dh works from 3 am to till hes done for the day. He hauls the cane from the field to the mill. So he goes all over the southern part of the state to pick it up and bring it back. He is a truck driver and loves that time of the year. Like I said he is never home. The money is great this time of the year, but the downfall is that they are never home for Thanksgiving and sometimes Christmas and once or twice, New Years. I say "they" because most of my inlaws work at the mill and so does my daughter. People that I am use to seeing everyday, I might not see for weeks, depending on their schedule. Lonely time of the year.
I have been so busy lately with my dd new home and all of the renovation going on that I forgot to post my cookie of the week recipe last week. But here it is for this week. I love this cookies and hope some of you will find it good also. Enjoy !
Cracker Jack Cookies
preheat oven to 350*
1 cup vegetable shortening
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon of baking powder
1 teaspoon baking soda
2 cups rolled oats
1 cup flaked coconut
2 cups Rice Crispies
Cream shortening together with both sugars. Beat in eggs and add vanilla. Sift together flour, baking powder, and baking soda and mix with shortening and egg mixture. Stir in oats and coconut, then fold in Rice Crispies. Drop by teaspoonfuls, 2 inches apart, onto an ungreased cookie sheet. Bake for 10 to 12 minutes. Cool on wire racks.
Yield: about 5 dozens..............................Taken from: Blue Ribbon Cookies Cookbook
Thanks for visiting today...............Kitty
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Thursday, August 31, 2006
Cookie of the Week
The weather is beautiful here in southern Louisiana this morning. It is about 72*. I have my windows all open and the breeze is blowing in. Wonderful feeling, it makes me want to bake something. Speaking of which, here is the cookie of the week recipe. LOL
DROP MOLASSES COOKIES
1/4 pound plus 4 tablespoons of butter
1 cup sugar
4 tablespoons of molasses
1 egg
2 cups of flour
2 teaspoons baking powder
1 teaspoon of cinnamon
1 teaspoon of ground cloves
1/2 teaspoon of ginger
Additional sugar for coating
Preheat oven at 375*
Cream together butter and 1 cup sugar. Add molasses and egg and beat well. Sift together the flour, baking powder,cinnamon, cloves, and ginger and add to butter mixture. Stir until well blended. Roll into small balls, no bigger than walnuts, dip each ball in the sugar, and place 2 inches apart on the greased cookie sheet. Bake 15 to 18 minutes. Cool on wire racks.
Makes 2 1/2 dozen.
Taken from: The Blue Ribbon Cookie
Thanks for visiting................Kitty
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