RECIPES AND MORE -1

[Shawnee]

Christmas Cake

INGREDIENTS (Nutrition)

* 2 (8 ounce) containers candied cherries
* 1 (8 ounce) container candied mixed citrus peel
* 2 cups raisins
* 1 cup dried currants
* 1 cup dates, pitted and chopped
* 2 (2.25 ounce) packages blanched slivered almonds
* 1/2 cup brandy
* 1/2 cup all-purpose flour
* 2 cups all-purpose flour
* 1/2 teasthingy baking soda
* 1 teasthingy ground cloves
* 1 teasthingy ground allspice
* 1 teasthingy ground cinnamon
* 1/2 teasthingy salt
* 1 cup butter
* 2 cups packed brown sugar
* 6 eggs
* 3/4 cup molasses
* 3/4 cup apple juice
# In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
# Preheat oven to 275 degrees F (135 degrees C). Grease an 8×8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
# In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
# Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container

[Shawnee]

Judy's Nut Ball Cookies

Makes about 48

3/4 cup ground pecans
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cup cake flour
1/4 teaspoon salt
extra powdered sugar

Stir together pecans, butter, 1/2 cup powdered sugar and vanilla, mix well. Sift flour and salt, stir into nut mixture. Chill. Roll into 1-inch balls, then roll each ball 3 times in the extra powdered sugar. Place 2 inches apart on cookie sheet. Bake at 350 F until set but not brown.

Variation: Frosty Snowballs
When you roll the cookies in powdered sugar, you divide the powdered sugar into three or four bowls. Then, you take three or four different colors of edible glitter and mix one color glitter into each of the bowls. Then when you roll the cookies in the sugar, they turn out all shiny and sparkly like a Christmas ornament, but they're edible.

[Shawnee]

Bailey's Irish Cream Cake

1 pkg. Duncan Hines yellow cake mix (without pudding)
3/4 cup chopped nuts
1 package instant French vanilla pudding
4 eggs
1/2 cup vegetable oil
1 cup Bailey's Irish Cream
Bailey's Irish Cream frosting (recipe below)

Preheat oven to 350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan. Combine remaining ingredients in large mixing bowl. Beat four minutes on high speed, pour into pan. Bake 45 to 55 minutes until a toothpick inserted into the center of the cake comes out clean. Let cake cool and invert onto plate.


Bailey's Irish Cream Frosting

1 pound powdered sugar
5 1/2 tablespoons butter, softened
1/4 cup milk
1/4 teaspoon salt
2 tablespoons Bailey's Irish Cream

Beat all ingredients in a small bowl until fluffy.

[Shawnee]

Mint Chocolate Pinwheels

3/4 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1/4 teaspoon mint extract
green McCormick food coloring
2-1/4 cups all-purpose flour
6 Oreo cookies (regular flavor), finely crushed
1/2 cup semi-sweet chocolate chips

In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg, mint extract, and a few drops of green food coloring until mixture reaches a mint green color. Stir in flour until well blended. Divide dough in half, wrap halves in plastic wrap and chill 1 hour or until somewhat firm. Roll one half of dough between two sheets of waxed paper into an 8x7-inch rectangle. Peel off the top sheet of waxed paper and sprinkle half of the crushed Oreo cookies over the dough, to within 1/4 inch of sides. Starting from the short side, roll up dough and pinch to seal. Repeat with remaining dough and crushed Oreos. Wrap rolls in plastic wrap and stand upright in tall drinking glasses, then chill about 4 hours or until very firm. Pre-heat oven to 375 F. Remove one roll of dough from refrigerator. Unwrap and slice into 1/4-inch slices. Place 2 inches apart on an ungreased baking sheet. Bake 8 to 9 minutes or until edges are firm but not brown. Cool on baking sheet for 1 minute then remove to wire rack to cool completely. Repeat with other roll. When cooled, melt chocolate chips in the top of a double boiler over hot (not boiling) water. Transfer melted chocolate to a resealable plastic bag and with a scissors, snip off a tiny corner of the bag. Drizzle melted chocolate over cookies. Allow chocolate to set and harden, then store in an airtight container in layers separated by waxed paper for up to 3 weeks.

[Shawnee]

Bittersweet Chocolate Truffles

1/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1/2 cup cocoa powder

Heat the cream almost to a boil. Put the chopped chocolate in a medium bowl, pour the hot cream over it, and whisk gently until the chocolate is completely melted and the mixture is smooth. (Hint: up until this point, this is just a simple ganache). Allow to cool and harden. When ganache is solid enough to manipulate, scoop into 1" balls and roll in cocoa. Yield: Makes about 24 truffles or 2/3 cup of ganache.

[Shawnee]

Chocolate Macaroons
Makes about 12

Macaroons:
1 cup almonds
3 1/2 ounces bittersweet chocolate
1 teasthingy vanilla extract
2 large egg whites
3/4 cup sugar
1 tablesthingy unsalted butter

Filling:
1 3/4 ounces bittersweet chocolate
9 tablesthingys crème fraiche or heavy cream

Preheat the oven to 275°F (135°C). Toast the almonds on a baking sheet until browned, about 5 minutes. Remove, but leave the oven on. When cool, grind the almonds to a fine powder in a food processor. In a small saucepan over very low heat, melt the 3-1/2 ounces chocolate with the vanilla. In the bowl of an electric mixer on slow speed, mix the egg white, almonds, and sugar until well blended. With the machine still running, add the melted chocolate mixture, and continue beating until thoroughly blended. Butter a baking sheet (or line with cooking parchment paper, then butter the paper). Sthingy the batter onto the baking sheet, allowing 1 heaping tablesthingy of batter for each macaroon. Bake just until the macaroons are set, 15 to 18 minutes. They should be slightly firm but not dry. Transfer the macaroons to a rack to cool. Meanwhile, prepare the filling. In a small saucepan over very low heat, melt the 1 3/4 ounces chocolate. Add the crème fraiche or heavy cream and stir until well blended. Set aside to cool. When the macaroons and the filling have cooled, spread a heaping tablesthingy of the filling on half the macaroons, and cover each with a second macaroon making a sort of sandwich. The macaroons may be served immediately, though they are best if they sit for a few hours.

[Shawnee]

Coconut Sarah Bernhardts
Makes about 36

1-1/4 cups unsweetened dessicated coconut
1/3 cup granulated sugar
1 egg white
1/2 teaspoon vanilla
12 ounces bittersweet chocolate
1/4 cup whipping cream
2 tablespoons butter, softened
1 tablespoon rum
2 teaspoons solid vegetable shortening

Pre-heat oven to 350 F and line 2 baking sheets with parchment paper. In a large mixing bowl, sitr together coconut, sugar, egg white and vanilla until combined. Drop by teaspoonfulls onto prepared pans. Bake 7 minutes or until bottoms are lightly golden. Allow to cool on baking sheets. Place 8 ounces of the chocolate in a mixing bowl and chop so that the mixture forms small chunks. In a small saucepan, heat cream with the butter just until the butter melts and bubbles form around the edge of the pan. Pour hot cream over the chocolate and whisk until smooth. Stir in rum. Cover and refrigerate about 1 hour or until firm. Place 1 teaspoon of chocolate mixture on top of each cookie. Smooth to form a dome shape. Refrigerate about 1 hour or until firm. Line cooled baking sheets with waxed paper. In the top of a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening. Allow to cool for 3 minutes. Set cookie on a fork and spoon the melted chocolate over the cookie until completely coated. Place on waxed paper. Refrigerate until chocolate sets, about 2 hours.

[Shawnee]

Cordial Cups
Makes about 24

1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/3 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces unsweetened chocolate
2 tablespoons butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1 tablespoon chocolate or coffee liqueur (ie. Kahlua, or any of your favorite liqueurs such as Frangelico (hazelnut), Grand Marnier (orange), or Chambord (raspberry) for a different flavor)
2 tablespoons milk chocolate chips

Beat the 1/2 cup butter and the cream cheese in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/3 cup sugar. Add flour and cocoa; beat until well combined. Cover and chill about 2 hours or until easy to handle. Divide mixture into 24 balls. Press each ball into the bottom and up the sides of an ungreased mini-muffin cup. Pre-heat oven to 325 F. Melt unsweetened chocolate and the 2 tablespoons butter in the top of a double boiler over hot (not boiling) water. Remove from heat. Stir in the 1/2 cup sugar, egg, vanilla and liqueur. Divide mixture evenly among muffin cups. Bake about 25 minutes or until set. Cool slightly; remove from pans. Cool completely. Melt milk chocolate pieces in the top of a double boiler over hot (not boiling) water. Spoon about 1/4 teaspoon of melted chocolate on top of each cup.

[Shawnee]

Cranberry Almond Chocolate Biscotti
Makes about 36

1 1/2 cups flour
3/4 cup granulated sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
3 large eggs
2 teaspoons vanilla
1/4 cup unsalted butter, melted
1 cup dried cranberries
1 cup sliced almonds
8 ounces white chocolate, finely chopped

Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat liner. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together eggs and vanilla. With an electric mixer, beat the eggs and melted butter into the dry ingredients. Stir in the cranberries and almonds. Turn the dough out onto a floured surface. Flour your hands so that the dough won't stick to them, and divide the dough into 3 equal 8x2x3/4-inch logs. Place one log on the baking sheet and bake 24 minutes or until firm and dry to touch. Remove from oven. Reduce oven to 325°F. Transfer baked log to a cutting board. Using a serrated knife, cut the log diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the baking sheet. Bake about 10 minutes or until dry and dark. Transfer to racks; cool. Repeat with the other two logs. Melt the white chocolate in the microwave or over a double boiler. Dip each biscotti into the chocolate, at an angle, coating the end. Return to a cooled baking sheet and chill about 20 minutes or until chocolate is set.

[Shawnee]

Easy Clothespin Cookies

Also commonly known as Ladylocks.

3 packages Pepperidge Farms Frozen Puff Pastry, thawed
2 pounds powdered sugar
2 cups Crisco shortening
1 teaspoon vanilla
3/4 cup milk
7 oz. jar marshmallow cream
food coloring (optional)

Preheat oven to 450 F. Thaw the pastry and roll out on a lightly floured surface until it forms a 12"x10" rectangle. Cut into 1/2"x6" long strips using a pizza cutter. Wrap each strip around a cone-shaped cookie form (available here), moistening slightly with water and overlapping the edges slightly. Bake for 5 minutes then turn oven down to 375 and bake for 10 more minutes. Carefully remove from forms and cool completely.

With an electric mixer on high speed, beat together sugar, Crisco, vanilla, and milk for 10 min. Add marshmallow cream and beat until combined. Color with food coloring, if desired. Using a pastry bag, pipe filling into cooled cookies. Sprinkle with sifted powdered sugar before serving. Store cookies in an airtight container. Cookies are best if refrigerated until used. May be frozen.

[Shawnee]

Mint Chocolate Pinwheels

3/4 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1/4 teaspoon mint extract
green McCormick food coloring
2-1/4 cups all-purpose flour
6 Oreo cookies (regular flavor), finely crushed
1/2 cup semi-sweet chocolate chips

In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg, mint extract, and a few drops of green food coloring until mixture reaches a mint green color. Stir in flour until well blended. Divide dough in half, wrap halves in plastic wrap and chill 1 hour or until somewhat firm. Roll one half of dough between two sheets of waxed paper into an 8x7-inch rectangle. Peel off the top sheet of waxed paper and sprinkle half of the crushed Oreo cookies over the dough, to within 1/4 inch of sides. Starting from the short side, roll up dough and pinch to seal. Repeat with remaining dough and crushed Oreos. Wrap rolls in plastic wrap and stand upright in tall drinking glasses, then chill about 4 hours or until very firm. Pre-heat oven to 375 F. Remove one roll of dough from refrigerator. Unwrap and slice into 1/4-inch slices. Place 2 inches apart on an ungreased baking sheet. Bake 8 to 9 minutes or until edges are firm but not brown. Cool on baking sheet for 1 minute then remove to wire rack to cool completely. Repeat with other roll. When cooled, melt chocolate chips in the top of a double boiler over hot (not boiling) water. Transfer melted chocolate to a resealable plastic bag and with a scissors, snip off a tiny corner of the bag. Drizzle melted chocolate over cookies. Allow chocolate to set and harden, then store in an airtight container in layers separated by waxed paper for up to 3 weeks.

[Shawnee]

Viennese Marzipan Bars
Makes about 24

For the crust:
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
5 tablespoons plus 1 teaspoon butter
1/2 cup granulated sugar
1 large egg, separated
1 tablespoon milk

For the filling:
1/4 cup apricot preserves
3/4 cup blanched almonds
2/3 cup granulated sugar
1/4 teaspoon salt
1 large egg, plus the reserved egg white from the egg used for the crust
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
green food coloring

For the glaze:
1/2 cup powdered sugar, sifted
1/2 ounce unsweetened chocolate
1 tablespoon butter
1/2 teaspoon vanilla extract
1 tablespoon boiling water

For the crust:
Pre-heat oven to 375 F. Grease a 8x8-inch baking pan. Sift together the flour and the baking powder and set aside. In a small bowl with an electric mixer, beat the butter until creamy. Add the sugar and beat until mixture is light and fluffy. Beat in the egg yolk and milk. Gradually mix in the flour mixture. Press into the bottom of prepared pan. Bake for 12 to 15
minutes or until just barely golden around the edges.

For the filling:
Meanwhile, place the preserves in a small bowl and stir to soften. In a food processor, process the almonds to a find powder. In a bowl, stir
together the almonds, sugar and salt. Add the egg and egg white, vanilla, almond extract, and 2 or 3 drops of food coloring. Mix until thoroughly blended. Spread the preserves in a thin layer over the hot crust, leaving a 1/2-inch border. Spread the almond filling evenly over the preserves. Bake 25 minutes or until the top barely springs back when lightly pressed with a fingertip. Cool completely.

For the glaze:
In the top of a double boiler over hot (not boiling) water, melt the chocolate and butter and stir till smooth. Stir in the powdered sugar, vanilla and water and stir again until completely smooth. Pour the glaze over the cooled almond filling and spread into a thin, even layer. Let cool until set, 1 to 2 hours. With a sharp knife, cut around the sides of pan to release. Cut into 24 bars.

[Shawnee]

Parmesan Rosemary Shortbread with Cranberry Topping
Makes about 16

1 cup (4 ounces) Parmesan cheese, freshly grated
4 tablespoons unsalted butter, slightly softened, cut into chunks
1/2 cup flour
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/4 cup toasted walnuts, chopped
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

For topping:
1 package (12 ounces) cranberries
1-1/2 cups granulated sugar
3/4 cup water
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 medium onion, chopped
1 medium apple, cored, chopped
1 tablespoon red wine vinegar
Optional toppings: flavored Cheddar slices, Gruyère slices, walnuts

Preheat oven to 425° F. Pulse the Parmesan and butter in food processor until mixture resembles coarse crumbs. Add flour, rosemary, walnuts, pepper and salt. Process until ingredients hold together. Divide dough into two equal halves. On a lightly floured surface, roll each half into a circle about 7-inches round and 1/8-inch thick. Cut into eight wedges. Transfer wedges to a cookie sheet. Bake until golden around edges, about 6 to 8 minutes. Remove from cookie sheet and cool on wire rack.

For topping, combine cranberries, sugar, water and spices in large saucepan. Bring to a boil. Reduce heat to medium and cook until mixture thickens, about 10 minutes. Stir in onions, apple and vinegar. Cook 15 minutes, stirring occasionally.

Before serving, top each slice of shortbread with a spoonful of the topping. Or, place the topping in a small bowl with a spoon. Put the bowl in the center of a large plate and scatter shorbread around the bowl.

[Shawnee]

New Year's Cookies
INGREDIENTS (Nutrition)

* 5 1/2 cups all-purpose flour
* 1 1/2 teaspoons white sugar
* 1 1/2 teaspoons salt
* 1 pinch ground nutmeg
* 1 (.25 ounce) envelope active dry yeast
* 1/4 cup warm water
* 1 1/2 cups warm milk
* 3 egg, lightly beaten
* 1 1/2 cups raisins
* 1 quart oil for frying
*
* 1 teaspoon melted butter
* 1 teaspoon warm water
* 1 cup confectioners' sugar
* 3/4 teaspoon cornstarch
* 1 teaspoon heavy cream
* 1/4 teaspoon vanilla extract
DIRECTIONS

1. In a large bowl, mix the flour, sugar, salt, and nutmeg. Dissolve the yeast in warm water. Stir the yeast mixture, milk, and eggs into the dry ingredients until just combined. Fold in the raisins. Cover and let rise for about 2 hours.
2. Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
3. To prepare the glaze, mix the melted butter and 1 teaspoon warm water in a small bowl. Stir in the confectioners' sugar, cornstarch, cream, and vanilla.
4. Drop the dough by rounded tablespoons into the hot oil. Cook 2 to 5 minutes, until golden brown. Drain on paper towels and cool slightly. Dip each cookie into the glaze and set aside to completely cool.

As an alternative to the glaze, the cookies may be rolled in sugar after they have cooled slightly.

[Shawnee]

Baby Jesus Cake
6 servings

1 cup dried dates, rehydrated in 1 cup water
1 teaspoon baking soda
3 tablespoons softened butter
¨ú cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1¨ö cup flour

Preheat the oven to 350 degrees. Butter a 9¡È square baking dish.

Rehydrate the dates in hot water. Add baking soda and puree in food processor.

In another bowl, cream the butter and sugar. Add the eggs and mix well. Add the vanilla and baking powder. Mix in the date puree, then flour. Pour into baking dish. Bake for 45 minutes or until toothpick inserted is free of cake.

Pour hot sauce (recipe below) over cake and serve with vanilla gelato and unsweetened whipped cream.

Baby Jesus Sauce
1/2 cup light brown sugar
1/2 cup heavy cream
2 tablespoons butter

Melt together until emulsified.

[Shawnee]

Peanut Butter Graham C@racker Pie Crust Recipe

Ingredients:

* 1/4 cup smooth peanut butter OR 1/3 cup crunchy peanut butter
* 2 cups graham c@racker crumbs
* 1/2 cup sugar
* 2 Tablespoons (about) water

Preparation:
Generously butter a 9-inch pie plate or tin.

In a large bowl, whisk together graham c@racker crumbs and sugar. Blend in peanut butter until thoroughly combined. Add water, 1 tablespoon at a time, and knead with your hand until mixture sticks together.

Press mixture evenly into the bottom and up the sides of the buttered pie plate. Chill pie crust about 2 hours until set, then add filling.

This pie crust is great for fillings such as pudding and ice cream, especially those using chocolate.

Yield: 9-inch pie crust