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  • Christmas recipes

    14 posts, 8 voices, 1543 views, started Nov 12, 2009

    Posted on Thursday, November 12, 2009

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    • inactive
      Sapphire
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      My husband is the who cooks at home.  Though in holidays I like to suprise my family with a new recipe.  I hope by joining this group I can find awesomes recipies.



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        • 0 votes vote up vote up

          Marya1961 wrote Nov 13, 2009
        • You have come to the right place..lots of great recipes and tips posted...actually started to go through cookie recipes and will start to post some for the holidays.happy



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        • 0 votes vote up vote up

          Owlmaria wrote Nov 15, 2009
        • I have been looking for 2 recipes to post here. I have them but haven’t felt like pulling them out, yet.
          One is for a Cinnamon Pound Cake and the other is from my Momma, her Pecan Merainge “What-Nots“, as she called them. They wold melt in your mouth!!!



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        • 0 votes vote up vote up

          Marya1961 wrote Nov 19, 2009
        • I better get crackin, have everything in order, now it is a matter of typing it out..lol..happy



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        • 0 votes vote up vote up

          Denise Young wrote Nov 30, 2009
        • Hello ladies,
          Im new to the group, but I have a sugar cookie recipe thats really old. It was given to me by a woman at work. She got it from her grandma, and she got it from her mothers’ school teacher. These are the best sugar cookies i’ve ever had. I’ll post them next time. Today I just wanted to say hello.



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        • 0 votes vote up vote up

          Marya1961 wrote Dec 5, 2009
        • Hi Denise..nice to meet you!..sounds great, please post.  I have been caught up with so much, but will be posting some cookie recipes this week coming up.happy



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        • 0 votes vote up vote up

          Doreen XoXo wrote Dec 6, 2009
        • okay...so far...I havent seen one recipe for cookies or anything else....ladies??????????

          xoxo



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        • 0 votes vote up vote up

          Samib wrote Dec 9, 2009
        • Some of the best cutout cookies I’ve ever had:

          BEST EVER ALMOND BUTTER COOKIES

          These crisp, tender almond-flavored cut-out cookies are creatively decorated with almond glaze.

          Preparation time: 1 hrs   Chilling time: 2 hrs   Baking time: 6 min   Cooling time: 15 min   Standing time: 6 hrs
          Yield: 3 dozen (2-inch) cookies  

          Cookie Ingredients:

          1 cup LAND O LAKES® Butter, softened

          1 cup sugar
          1 egg
          2 tablespoons milk
          1 teaspoon almond extract
          2 1/2 cups all-purpose flour
          1 teaspoon baking powder

          Glaze Ingredients:

          2 1/2 cups powdered sugar
          2 tablespoons water
          1 tablespoon LAND O LAKES® Butter, softened

          1 tablespoon light corn syrup
          1/2 teaspoon almond extract, if desired

           Food color, if desired

           Decorator candies, sugars, etc., if desired

          Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy. Add milk and 1 teaspoon almond extract. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.

          Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).

          Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.

          Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon almond extract in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.

          Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze is hardened (6 hours or overnight).



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        • 0 votes vote up vote up

          Samib wrote Dec 9, 2009
        • Something cute and easy:

          HOLLY COOKIES
          www.RecipeGirl.com
          ½ cup butter
          30 large marshmallows
          1/2 tsp vanilla
          1 ½ tsp green food coloring
          3 ½ cups corn flakes
          red cinnamon candies
          1. Melt butter and marshmallows, stirring constantly. Add vanilla and food coloring. Mix in corn flakes. Grease a spoon and drop spoonfuls of mixture on greased cookie sheet, or vegetable oil sprayed wax paper. Place 3 red cinnamon candies on each bunch of "holly," pressing slightly so that they stick.
          2. Let sit until they have hardened.
          Servings: 24
          Yield: 2 dozen



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        • 0 votes vote up vote up

          Denise Young wrote Dec 11, 2009
        • I hope you guys like chocolate... this ones loaded.
          DOUBLE CHOCOLATE CHIP
          1 bag of dark chocolate chips
          3/4 stick of butter (6TBSP)
          3 eggs
          1 cup sugar
          1/3 cup flour
          1/2 tsp baking powder
          1 bag of semi sweet choco chips
          1/2 bag of milk choco chips
          1 cup macadamia nuts (optional)

          Using dbl boiler melt dark chocolate and butter stirring gently.
          In large mixer bowl beat eggs and sugar until thick
          Stir chocolate mix into the eggs mix
          In small bowl stir flour baking powder together then add into chocolate mix.
          Gently add semi sweet and milk choco chips
          Divide dough in half and form into logs, each about 2 inches in diameter and 8 inches long
          Wrap in plastic refrigerate for at least an hr. until firm
          Preheat oven to 375
          Unwrap logs and slice into 3/4 inch slices
          Place onto greased or lined cookie sheet. Bake for 12 minutes shiny crust should form on top but centers should be soft.
          Cool completely on sheet



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        • 0 votes vote up vote up

          Marya1961 wrote Dec 16, 2009
        • Just made a batch of Double Chocolate cookies yesterday..

          1/2 cup butter, softened
          1/2 cup shortening
          1/2 cup packed brown sugar
          1 tsp. baking soda
          1/2 tsp. salt
          1/2 tsp. cinnamon
          4 oz. semisweet chocolate, melted and cooled
          2 eggs
          2 tsp. vanilla
          2 1/2 cups all purpose flour
          6 oz. bittersweet chocolate (70 % cocoa), coarsely chopped
          6 oz. semisweet chocolate, coarsely chopped
          1 cup chopped pecans, toasted (optional)

          Preheat oven to 350 degrees.  In a large bowl, combine butter and shortening.  Beat with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, baking soda, salt and cinnamon.  Beat until combined, scraping bowl off and on.  

          Add the melted and cooled chocolate, eggs, and vanilla; beat until combined.  Beat in as much of the flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour.  Stir in bittersweet and semisweet chocolates and nuts.

          Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake in the preheated oven for 9 to 11 minutes or just until edges are set.  Let cookies stand on cookie sheet for 2 minutes.  Transfer cookies to a wire rack; let cool.

          I use organic ingredients in all of my cooking and baking...will post thumbprint cookie recipe this week after I make them.happy



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        • 0 votes vote up vote up

          Trudy S wrote Dec 16, 2009
        • Nutcracker Sweets

          1 package (12 ounces) semisweet chocolate chips

          3 tablespoons ground cinnamon

          1 cup unsalted cashews

          1 cup oyster crackers

          Melt chocolate in medium saucepan over low heat. Stir in cinnamon.

          Fold in cashews and crackers and drop heaping teaspoons of mixture onto wax paper.

          Cool completely and store in an airtight container. Makes 21⁄2 dozen treats.



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