recipe project

125 grams unsalted Butter
70 grams sugar
200 grams flour

Combine butter and sugar in food processor. Add all of the flour and run for about 1-2 minutes. It won't form a ball. Pour mixture onto the counter and press toghether with hands until a ball forms. Divide the dough in half. Roll one half out until very thin. (Mom/Oma always said to the thickness of the back of a butter knife.) I have good success using a floured pastry cloth to roll the dough on. Cut out into laurel leaf shape...or any small shape you like. Bake at 350-375degrees until light gold. They bake fast, so keep an eye on them. Cool on a rack. Put togethr with apricot preserves. These are so delicate and require light touch. These are my favorite christmas cookie.

Posted by Nita at 8:13 AM | Permalink
Posted to: Anita , Christmas

CRUST

1 cup butter
1/2 cup powdered sugar
2 cups flour
1/4 tsp salt

Blend all togethr and press mixture into 9x13 pan. Bake 20 min. at 325 degrees.

TOPPING

4 eggs
2 cups sugar
4 tablespoons flour
4 tablespoons fresh lemon juice
grated rind of half a lemon
powdered sugar

Combine first five ingredients and pour over crust. Return to oven and bake 25 minutes at 325 degrees. Remove from oven and cool. Dust with powdered sugar and cut into bars.

Continue reading "Lemon Bars" »

Posted by Nita at 7:41 AM | Permalink
Posted to: Anita , Christmas , Dessert

2 cups milk chocolate chips
1 tsp cayenne pepper
1 Tbsp vegetable oil
36-48 large pretzels (I usually use mini-pretzels)

In a double boiler over medium heat, add chocolate chips and cook until chocolate is melted; stirring frequently. Add cayenne pepper and vegetbale oil; stirl until smooth and well-combined. Dip pretzels in the chocolate mixture one at a time. You may wish to dip only 3/4 of the pretzel, for effect, or coat the entire surface. Place coated pretzels on waxed paper and refrigerate until hardened.

Posted by Becky at 7:38 PM | Permalink
Posted to: Becky , Christmas , Dessert

12 oz semisweet chocolate chips
6 oz white chocolate chips
2-3 drops peppermint oil (not extract)
3-4 drops green food coloring

Line a square 8" baking pan with aluminum foil, letting an inch of foil overhang the sides.

In a bowl set over barely simmering water, or in a microwave oven, heat semisweet chocolate until half the chips are melted. Remove from heat and stir until completely melted and smooth. Spread half the semisweet chocolate evenly in bottom of pan. Refrigerate 5 to 10 minutes.

Meanwhile, heat white chocolate chips until half-melted. Remove from heat and stir until completely melted. Stir in peppermint oil and food coloring until blended. Spread over cooled chocolate. Refrigerate 10 minutes or until firm.

Reheat remaining semisweet chocolate if necessary. Spread over colled white chocolate layer. Refrigerate until solid. Lift dessert from pan and transfer to cutting board. Peel away foil. With a heavy sharp knife, cut into sixteen 2" squares, then cut squares into triangles.

Makes 32 pieces.

Posted by Becky at 7:37 PM | Permalink
Posted to: Becky , Christmas , Dessert

1 pkg lime jello
1 cup pear juice
1 cup sieved pears

Let set to jelly stage then beat smooth and fold in

1 cup cream, whipped
2 Tbsp salad dressing

Posted by Eldora at 1:41 PM | Permalink
Posted to: Christmas , Eldora , Salad

Posted by Becky at 1:17 PM | Permalink
Posted to: Christmas , Dessert , Oma & Opa , photo

Ingredients:

250 grams cold butter
180 grams sugar
360 grams flour
125 grams whole almonds
1 tspn vanilla
Raspberry Preserves (not jam or jelly)
Powdered sugar

Process sugar and almonds in food processor with knife blade until very fine. Add flour, cut-up cold butter, vanilla and mix until dough forms a ball. Insure butter is thorougly incorporated. Roll out workable portion on board (between two sheets of waxed paper works well) to a thickness of about 1\8 inch . Cut out to preferred shape and place on cookie sheet covered with parchment paper. Cookie sheet may be greased if preferred. Bake at 350 degrees (hi alt) until light golden brown, about 7 minutes. Put baked cookies together with raspberry preserves in between. Dust with powdered sugar. Store in air-tight container such as ziplock bags. Tastes best after about 7 days.

Posted by Opa at 1:17 PM | Permalink
Posted to: Christmas , Dessert , Oma & Opa

Posted by Eldora at 12:59 PM | Permalink
Posted to: Christmas , Dessert , Eldora , photo

4 oz Jello butterscotch pudding (now it is 3.5 oz!!) mix (not instant!)
1 1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 cup butter
1/2 cup brown sugar
1 egg
1 1/2 cups un-sifted flour

Chill, roll 1/8".

350 degrees fo 10-15 minutes. (Mine are usually baked in 5-6 minutes--watch!!!)

Eldora's Notes:
Excellent, easy rolling

Posted by Eldora at 12:56 PM | Permalink
Posted to: Christmas , Dessert , Eldora , photo

3 envelopes unsweetened lemon-lime soft drink powder
2 c sugar
6 c cold water
2 or 3 small frozen lemonade (or 1/3 c lemon juice)
3 c pineapple juice (or drink)
1 qt lime sherbet
1 bottle 7 Up or Ginger Ale

In punch bowl combine all except sherbet & 7 Up. Stir.

Blend 1/2 of sherbet into punch. Top with remaining scoops of sherbet. Rest bottle of 7 Up or Ginger Ale on rim of bowl, carefully pour. Stir gently.

Makes approximately 36 servings.

Eldora's notes:
I made ice rings of lemonade. I do so much 'by guess by gosh' so you have to taste a lot. All the kids loved this.

Posted by Eldora at 10:35 PM | Permalink
Posted to: Beverage , Christmas , Eldora