snowball cookies

I got this recipe from my Wymount ward cookbook. Submitted by Lori T*. I use the almond flavoring. They are so easy, buttery, and fit the season. You can fit a lot on one cookie sheet since they don't spread of rise. Only two batches and you're done and have 60 little cookies. I made these to give away for a ward activity, so we didn't eat them. OK I had one - seriously only one. But I sure wanted more!

1 c. butter
1/2 c. powdered sugar (plus more for later)
2 c. flour
1/4 tsp. salt
1 tsp. vanilla or almond flavoring
1/2 c. chopped nuts (optional)

Cream butter and sugar. Add flour, salt, flavoring and nuts. Combine well. Form into small balls. and place on ungreased baking sheet. Bake at 400 for 10-12 minutes. While still hot roll in additional powdered sugar

Layered cookies

I made this for the ward Christmas party tonight. I didn't think bring week old cookies would be very good, but I didn't have much time. These are quick and soooo good. Faustin S* asked me for the recipe once and the S* family gave these out for their Christmas goodies one year. Try them!
I got the recipe from the FHE ideas on the Deseret Book website. They got the recipe from Lion House Recipes.

1/2 c. (1 stick) butter or margarine
1 c. graham cracker crumbs
1 c. shredded coconut
1 c. chocolate chips
1 c. butterscotch chips
1 c. chopped nuts
1 can (14 oz) sweetened condensed milk

Melt butter in a 9x13 baking pan. Sprinkle the remaining ingredients evenly over top in layers. Bake at 350 F for 30 minutes. After removing from oven immediately cut away from the sides. While still warm cut into squares.

I will melt the butter and mix in the graham cracker crumbs and press to form and even crust. I don't trust my sprinkling skills to be accurate.

Gingerbread houses

We made gingerbread houses last night with family. Email me if you want the template for the cut outs!

Gingerbread

2 ¾ c. sifted flour

½ tsp salt

1 tsp. ginger

2/3 c. molasses

1 egg

3 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. cloves

1/3 c. packed brown sugar

½ c. oil

Mix thoroughly and chill over night (at least four hours). Roll out on an oiled sheet aluminum foil and place on a cookie sheet. Bake at 300° F for 20-30 minutes Place pattern on hot bread and cut before it cools

Royal Icing

3 eggs whites (room temp!)

1 lb powdered sugar

½ tsp cream of tartar

Beat all at once until it stands with very stiff peaks. Takes several minutes. Cover with damp cloth to keep from drying.

Nutty Toffee

I got this recipe from our HP ward cookbook. Channing D* submitted it. We got to sample some four years ago. This is the first time I've made this recipe. I altered it a little. Of all the goodies I've made this is the one I keep snacking on. Maybe that's because it's not as securely covered ;)

1 c. butter
1/4 c. water
1 c. sugar
1/4 c. corn syrup
1 c. chopped nuts (almonds, pecans etc - I used walnuts)
1/2 c. semisweet chocolate chips (a chopped milk chocolate bar would work great, but I didn't have one)

Combine first 4 ingredients in a saucepan over medium heat. Melt and bring to a boil, stirring constantly for about 7-10 minutes or until mixture turns a golden brown, becomes fluffy and starts to smoke. (I waited longer it never got to 275 F but it was golden brown, it seemed to turn out good) Removed from heat and mix in the nuts. Spread the mixture evenly on a greased cookie sheet. Sprinkle chocolate over toffee and spread as it melts. Score the toffee with a knife (into 1 inch squares) and let set for 5- 10 minutes (outside if it's cold!). Take toffee pieces off tray, break into pieces and enjoy!

Soft sugar cookies

This recipe comes from my Wymount Ward's cookbook. This was submitted by MaryAnn U*

3 1/2 c. flour
1/2 tsp baking soda
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg, unbeaten
1 1/2 tsp. vanilla flavoring
1 1/2 tsp. almond flavoring
1/2 c. sour cream

Sift together dry ingredients. Combine butter, sugar, egg and flavoring, then beat. Add sour cream, then flour mixture. Roll out. Cut to desired shapes. Cook on ungreased cookie sheet for 7 minutes at 400 F.

Banana Roll

This was served at our wedding reception. I have used it numerous times since then. My MIL got the recipe from a friend. She gave it to others and was consequently told it was a secret recipe and it was not to be shared. Oops. So here's the "secret" recipe.
Just mix it up in the blender.

3 eggs
3/4 c. sugar
2/3 c. mashed banana
1 tsp. banana flavoring (I just substitute vanilla)
1 tsp. baking soda
3/4 c flour

Beat together eggs and sugar for 5 minutes. Add remaining ingredients. Grease and flour a Jelly roll pan (or a 10x15 cookie sheet with a low side). Pour onto pan (make sure it's very even) and bake at 375 F for15 minutes (don't over bake!)
Sprinkle a flour sack - or towel (not terry cloth)- with powdered sugar. Loosen with spatula and dump cake onto towel. and roll up in a jelly roll (it's OK if the towel is rolled up inside). Cool for at least 20 minutes and then unroll and frost. Reroll and wrap until ready to cut and serve. Can be frozen.

Frosting:
1 8 oz. pkg cream cheese
4 tsp. butter
1 c. powdered sugar
1 tsp. vanilla
Beat well and add 1/2 c. nuts if desired.

Marnae's cookies

This is a version of the Urban legend/Nieman Marcus recipe. I got it from my freshman roommate Marnae T*. they make a ton. It's easy to halve and even quarter.
Use the blender to make a flour out of the oats. Use can also use the blender to chop the Skor bars. I never found Skor bars in TX, so I used a bag of Health Toffee bits.


2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. unbleached flour
5 c. blended oats
6 blended Skor bars
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
24 oz semisweet chocolate chips (I use less -about 18 oz)

Mix butter, sugars. eggs and vanilla. Add dry ingredients. Mix in Skor bars and chocolate chips. Bake at 350 F for 10 minutes.

Easy fudge

I got this recipe at an Enrichment back in 1998 from Jenn W*
3/4 c. butter
3 c. sugar
1 can (5 oz) evaporated milk -2/3 cup
1 pkg (12 oz) semisweet chocolate chips.
1 jar (7 oz) Marshmallow Creme
1 c. chopped nuts (optional)
1 tsp. vanilla

Lightly grease 13x9 or 9x9 pan. Microwave butter in a 4 qt microwave safe bowl on High for 1 minute or until melted. Add sugar and milk; mix well. Microwave for 3 minutes. Stir. Microwave for 2 minutes or until mixture begins to boil. Mix well, scrape sides. Microwave on High for 3 minutes, then stir. Microwave for 2 1/2 minutes more. Gradually stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature. Cut into squares. Yield 3 lbs!!!

This recipe can be halved - the marshmallow creme is a little tricky. But you must also halve the microwave time!

Peanut Butter Cookies

This is from the Better Homes and Gardens Cookbook

1/2 c. butter or margarine
1/2 c. peanut butter
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1 egg
1/2 tsp vanilla
1 1/4 c. all-purpose flour
Granulated sugar

In a large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and baking powder. Beat till combined, scraping sides of bowl occasionally. Bet in the egg and vanilla till combined. Beat in as much flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough till easy to handle (I actually add about 1/4 c. more flour).
Shape dough into 1 inch balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on a n ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake in a 375 F oven for 7 to 9 minutes, or till bottoms are lightly browned. Transfer cookies to a wire rack. and let cool. Makes about 36 cookies.

Gingersnaps

I am starting my holiday baking!
This recipe is from the Better Homes and Gardens Cookbook

2 1/4 c. all-purpose flour
1 c. packed brown sugar
3/4 c shortening
1/4 c. molasses
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp ground cloves
1/4 c. granulated sugar

In a large mixing bowl combine about half the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to medium high speed till combined. Beat or stir in remaining flour.
Shape dough into 1 inch balls. Roll balls in the granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 F oven for 8 - 10 minutes or until edges are set and tops are cracked. Cool cookies on cookie sheet for 1 minute, Transfer cookies to a wire rack and let cool. Makes about 48 cookies.

Easy Decadent Truffles

I brought these to Mindy's farewell BBQ. They were a hit. Mindy said they were Satan's chocolate, she couldn't stop eating them! Don't worry there were leftovers, but they are gone now! The picture is from the website (Allrecipes.com of course). My only suggestion is that you try lots of different flavors and coatings, the cocoa wasn't that great, but we had mint, almond and peanut butter. Yum! You have to get the consistency right otherwise they are really sticky. But they still taste good.

Easy Decadent Truffles
submitted by: Jenny MacKinnell
INGREDIENTS
• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners' sugar, sifted
• 3 cups semisweet chocolate chips, melted
• 1 1/2 teaspoons vanilla
DIRECTIONS
1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Notes
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, mint, orange) to each mixture; mix well.

Emma's notes: I only added 1 tsp. per third and it was enough for the mint, but more almond could have been used. For the peanut butter truffles I used 1/2 c. chocolate chips and 1/2 c. peanut butter chips (both melted)to 1/3 of the cream cheese mixture. I rolled them in cocoa, but next time I think I'll try powdered sugar or chocolate coating.