@newsfromtengrrl for 2010-12-19

December 19, 2010

Powered by Twitter Tools

Filed under news

English Cookies

December 19, 2010

My great-grandmother (my mother’s mother’s mother) made this wonderful cookie and passed the recipe on. Her mother, Mary Brown, came across the ocean from somewhere in England to settle in the United States. We think that is where the name came from. English Cookies are the ninteenth of my 25 Cookies of Christmas.

Ingredients

  • 2 cups brown sugar
  • ¾ cup Crisco
  • 2 eggs (3 if small)
  • 3½ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda dissolved in ½ cup cold coffee
  • 1 tsp. vanilla
  • 1 cup cooked raisins
  • 1 cup nuts (Optional)

Powdered Sugar Frosting

  • ½ box powdered sugar
  • 2 to 3 tbsp milk

Directions

  1. Preheat oven to 325 °F.
  2. Combine all ingredients and spread thin on two cookie sheets (jelly roll pans) with sides.
  3. Bake for 20 minutes.
  4. Cool completely on wire racks.
  5. When cool, ice with powdered sugar icing—Mix powdered sugar with enough milk to spread. Be careful not to use too much milk.
  6. Cut into squares.

Variations

  • To cook raisins, place raisins in saucepan and cover with water. Bring to a boil over medium heat. Remove from burner and allow to cool completely before adding to batter.
  • We cut these into fairly large, brownie-sized squares. I’ve cut them into smaller 1″ squares for a petit fours look. The smaller size is perfect for cookie exchanges.

Time Required: 30 minutes (plus cooling time)

Servings: about 40 cookies

Filed under Cookies Tagged with

@newsfromtengrrl for 2010-12-18

December 18, 2010

Powered by Twitter Tools

Filed under news

German Chocolate Cookie Bars

December 18, 2010

German chocolate cake converted to a cookie. German Chocolate Cookie Bars are the eighteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg German chocolate cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans
  • 1 cup shredded coconut
  • 1 container coconut pecan icing

Directions

  1. Preheat oven to 350°F.
  2. Cream eggs and butter.
  3. Add cake mix, and combine thoroughly.
  4. Stir in coconut and pecans.
  5. Drop spoonfuls of batter onto cookie sheet.
  6. Press a thumb into each cookie to make an indentation.
  7. Fill indentation with about a ½ tsp of coconut pecan icing.
  8. Bake 10 to 12 minutes.
  9. Cool on wire rack, and store in a tightly covered container.

Variations

  • Our family loves coconut and pecans so we include them in both the cookie and the icing. Omit the stir-ins from the cookies if you prefer.
  • Chop a bar of German Chocolate into small pieces and stir into the cookie batter (as you could stir in chocolate chips).

Filed under Cookies Tagged with , ,

@newsfromtengrrl for 2010-12-17

December 17, 2010

Powered by Twitter Tools

Filed under news

@newsfromtengrrl for 2010-12-16

December 16, 2010

Powered by Twitter Tools

Filed under news

Triple Chocolate Brownies

December 16, 2010

I believe you can never have too much chocolate. Through a bit of experimentation, I created this incredibly rich brownie recipe. It works with any box brownie mix. Just choose your favorite and substitute as explained. If you like chocolate, you’ll be pleased with Triple Chocolate Brownies, the sixteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg brownie mix (any brand)
  • Hershey’s Chocolate Syrup
  • Eggs (per number on the box)
  • 1 12-oz. bag of semisweet chocolate chips

Directions

  1. Preheat oven to temperature indicated on brownie mix box.
  2. Spray 13″ x 9″ pan with nonstick spray.
  3. Put brownie mix in large mixing bowl.
  4. Follow instructions on brownie mix box, but replace all liquids with chocolate syrup (typically, water and oil).
  5. Stir in chocolate chips.
  6. Pour batter into prepared pan.
  7. Bake according to instructions on the box.
  8. Cool completely before cutting.

Variations

  • Stir in other favorites—peanut butter chips, nuts, and so forth..

Time Required: 45 minutes

Servings: 3 to 4 dozen

Filed under Cookies Tagged with ,

@newsfromtengrrl for 2010-12-15

December 15, 2010

Powered by Twitter Tools

Filed under news

Carrot Cake Cookies

December 15, 2010

We have a family weakness for carrot cake, so a cookie that mimics the taste of the decadent cake was a sure hit. Carrot Cake Cookies are the fifteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg carrot cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans or walnuts
  • 1 cup shredded carrots
  • 1 cup raisins
  • (optional) ½ cup shredded pineapple

Directions

  1. Preheat oven to 350 °F.
  2. Spray cookie sheets with nonstick spray.
  3. Combine cake mix, eggs, and butter.
  4. Stir in nuts, carrots, raisins, and, if desired, pineapple.
  5. Drop dough by spoonful onto prepared cookie sheet
  6. Bake 8 to 10 minutes.
  7. Cool on wire racks, and store in a tightly covered container.

Time Required: 25 minutes

Servings: 2 dozen

Filed under Cookies Tagged with , ,

@newsfromtengrrl for 2010-12-14

December 14, 2010

Powered by Twitter Tools

Filed under news

← Older posts

Newer posts →