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Family Recipes

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Family Recipes - Page Text Content

S: Family Recipes, Holiday Treats Made with love by Matt, Grace & Claire

BC: Merry Christmas Lauren! Made with Love by Matt, Grace & Claire 2010

FC: Holiday Treats

1: This Cookbook is inspired by all of the talented cooks in the family. | 1

2: Family Contributions | Mom, Nutmeg Noels..............................................................4 Heidi, English Toffee..............................................................6 Michelle, Coconut Balls..........................................................7 Edna, Mom's Buckeyes............................................................8 Granny, Coconut Cake.........................................................10 Mom, Peanut Butter Cookies...............................................13 Mom, Holiday Popcorn Balls............................................14 Mary, Salty-Sweet Butterscotch Cookies.............................15 Kim, Ricotta Cookies............................................................16 Mom, Chocolate Chip Cookies............................................19 Edna, Instant Russian Tea...............................................20 Edna, Crock Pit Candy........................................................21 Erica, Meia de Seda, "Silk Stocking"..................................22 Erica, Espanhola..................................................................22 Erica, Rabanada, "Christmas French Toast"...................23 Mom, Coffee Cake................................................................24 Mom, Toll House Pie.........................................................25 Stacey, Cinnamon Rolls.......................................................26 Cocoa Crackles......................................................................28 Heidi, Pebbles Ice Cream Blocks.........................................31 Kari, Peanut Butter Blossoms.............................................33 Heidi, Coke Cake...................................................................35 Mom, Magic Cookie Bars..................................................37 Mom, Oatmeal Fudgies.......................................................38 Mom, Molasses Cookies......................................................39 Mom, Egg Biscuits...............................................................40 Mom, Blueberry Sauce..........................................................41 Kari, Candy Cane Cocoa....................................................41 | 2

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4: Carol | Nutmeg Noels | 1.5 Cups Flour (2) 1/4 teaspoon Nutmeg 3/4 Cup Sugar 1/2 Cup Butter (Softened) 1/2 teaspoon Vanilla Colored Sugar (Red or Green) 1/8 teaspoon Salt 1/2 teaspoon of Baking Soda 1 Egg 1 teaspoon Cream of Tarter Mix Colored Sugar and Nutmeg - Set Aside Mix Flour, Sugar, Cr. of Tarter, Soda, Salt, Nutmeg Add Butter, Egg & Vanilla Roll into balls, Roll in Nutmeg & Colored Sugar Bake on Ungreased Cookie Sheet | 350 | 10-12min | 4

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6: Heidi | English Toffee | *Makes a great gift in a mason jar with a ribbon and ornament attached! 1 cup butter1 Tbs. light corn syrup 1 cup sugar 1 cup sliced almonds 2 Tbs. water 6 oz. chocolate chips Combine all ingredients except for the almonds and chocolate chips. Cook over medium hear and stir constantly until candy thermometer reads 300 degrees. Spread onto a buttered cookie sheet. Sprinkle with chocolate chips. Spread chips evenly until melted and top is completely covered. Sprinkle with almond pieces and refrigerate to set. Crack into pieces! | 6

7: Coconut Balls from the kitchen of Michelle 2 2/3 cups (7 ounces) flaked coconut 1/2 cup sweetened condensed milk 2/3 cup confectioners’ sugar 1/4 cup sliced almonds, finely chopped 2 tablespoons unsalted butter, at room temperature 1/4 teaspoon pure vanilla extract 8 ounces semisweet chocolate, coarsely chopped In a large mixing bowl, combine the coconut, milk, sugar almonds, butter, and vanilla. Mix well. Roll the coconut into small balls, about the size of a pecan, and place them on a cookie sheet lined with parchment paper. Place the cookie sheet in the freezer for about a half an hour. In a bowl set with simmering water or in a double boiler, melt the chocolate. Using two forks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Place the sheet back into the freezer for another half an hour or until set. Store coconut balls in the fridge Prep time: about 2 hours | 7

8: Mom's Buckeyes | From the Kitchen of Edna 1 lb. Butter 2 lb. Peanut Butter 3 lb. Powder Sugar 1 Bag of Semi Sweet Chocolate Chips 1 Stick of Parafin Wax Soften butter. Mix butter, sugar, and peanut butter together. Form into 1inch ball. Melt chocolate chips and parafin wax into a double boiler (Mom uses a pan). Using a toothpick, dip halfway into melted chocolate to look like a buckeye. Let it cool. | 8

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10: Coconut Cake | White Cake Mix - Baked according to directions 1 pkg. of Sweetened Coconut Put in Sauce Pan Add milk until liquidy Cook on hot stove 10 to 15 minutes, until it starts to change colors Poke holes in the cake with a fork Pour coconut mixture on top Refrigerate | Granny | 10

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13: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Mom | Peanut Butter Cookies | 375 | 10-12min | 1 3/4 Cups Flour 1/2 Cup Peanut Butter 1/2 Cup Sugar 1/2 Cup Butter 1/2 Cup Brown Sugar 1 Egg Well Beaten 1/2 teaspoon of Baking Powder 1/2 t. Salt 1 teaspoon Vanilla 2 Tablespoons Milk Cream butter & peanut butter. Add egg and sugar gradually. Mix well. Add flour, salt & baking powder which have sifted together. Blend well. Pinch off small pieces & roll in palm of hand into balls. Use flour to roll. Place on lightly greased cookie sheet. Flatten 2 ways w/ fork dipped in sugar | 13

14: Holiday Popcorn Balls from the kitchen of Mom 1 8oz. pkg. minature marshmallows 4 T. butter 1 (3.3 oz. pkg. Kettle corn popped 1 c. red and green M&Ms Microwave marshmallows and butter @30 second intervals, stirring between each until all marshmallows are melted. Pour over popcorn & stir to coat. Cool for 10 minutes and stir in M&Ms . Let cool 5 min. ***Dip hands in cold water and form mixture into 10 balls. Store in wax paper. | 14

15: Salty-Sweet Butterscotch Cookies | from the kitchen of Mary 1/2 cup butter, softened 1 cup granulated sugar 1 cup packed brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 teaspoons vanilla 2 cups white whole wheat flour or all-purpose flour 3/4 cup coarsely chopped salted dry roasted cashews 2/3 cup butterscotch-flavor pieces 1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add 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 cashews and butterscotch pieces. 2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies. 3. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. | 15

16: 2 Sticks Margarine 1 Pounds Ricotta Cheese 2 Cups Sugar 2 Eggs 1 1/2 teaspoons Lemon Extract Mix all soft ingredients together 4 Cups Flour *Add to soft ingredients 1 teaspoon Baking Soda & mix together with a 1 teaspoon Baking Powder wooden spoon. Bake at 350 until bottoms are golden brown, 12 to 15 minutes. Drop on ungreased baking sheet by teaspoon. Make confectionary frosting and sprinkle with candy sprinkles. | Ricotta Cookies | 16

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19: "There is no love sincerer than the love of food." ~George Bernard Shaw | Mom | Chocolate Chip Cookies | 2 1/4 C. Flour 1 t. Flour 1 t. Soda 1 t. B. Power 1 t. Salt 2 Eggs 1 C. Bitter 3/4 C. Sugar 3/4 C. Brown Sugar 12 oz Pkg. Choc. Chips 1 C. Chp. Nuts (Optional) Cream bitter, sugar, vanilla & eggs Beat by hand Add dry ingrediants into butter mixture Add chips & stir well Drop onto ungreased cookie sheet | 375 | 8-10min | 19

20: Mom (Edna) | Instant Russian Tea | 2 C Tang Orange Drink Mix 1/2 C Instant Tea 1/2 C Instant Lemonade Mix 1 1/2 Sugar 1 t Ground Cinnamon 1/2 t Ground Cloves Mix all ingredients and store in an air tight container at room temperature. When ready to prepare, put two tablespoons into coffee mug with boiling water. May garnish with cinnamon stick or cool whip. | 20

21: Crock Pot Candy Mom (Edna) 1 Jar Unsalted Dry Roasted Peanuts 1 Jar Salted Dry Roasted Peanuts 1 Bar Chocolate Bark (use the whole package) 1 1/2 Bars White Chocolate Bark 16 oz. Chocolate Chips Put into layers in crock pot. Cook on low for two hours (don’t take the lid off). Mix well. Drop by spoonful onto wax paper and let cool. | 21

22: Hot Wine Recipe from the kitchen of Erica 1 liter of red wine (dry) of good quality 2 pieces cinnamon bark 1 handful of cloves 2 cups sugar 3 cups of water 2 cups of chopped fruit (apple, orange, grape, pineapple), optional. Bring all ingredients (simmer until it releases the flavor) but the wine to the stove. Remove from heat and add the wine, turn the temperature down until you see the fruits are cooked and keep warm with a lid. Meia de Seda "Silk Stocking" 1 bottle of champagne white 1 can of peaches with syrup 1 can sweetened condensed milk Beat all ingredients in a blender Pour into a bottle and refrigerate It is very soft and tasty Espanhola 1 liter of red wine sweet 1 can sweetened condensed milk 1 can of pineapple juice or 1 medium pineapple cored Mix the three ingredients in a blender. Beat until mixture is creamy, with a dark purple tone. Add ice if you prefer, or store in refrigerator until serving. | 22

23: Rabanada Christmas French Toast | from the kitchen of Erica 2 egg yolks 3 tablespoons white sugar 1 tablespoon milk 1 tablespoon cream vanilla powder (optional) 12 slices of overnight bread Oil powdered sugar ground cinnamon fresh fruit Put the yolks in a bowl and add the sugar. Whisk the eggnog until smooth and creamy and thick. Slowly add milk and cream. Hit a little more and add flavor with 1 teaspoon vanilla powder (optional). Beat again. Wet the bread with this mixture and let soak for several minutes. Heat enough oil in a skillet or in a container fund. Fry the slices a few at a time, turning them until browned evenly. Remove from frying with a slotted spoon and drain the excess fat on paper towels. Sprinkle French toast still warm with sugar and cinnamon. Serve with thin slices of fresh fruit. | note: This treat comes from Portuguese tradition, and was originally created as a dish made with stale bread, in order to use food slightly gone bad instead of throwing it away. | 23

24: *Mix By Hand Filling 1/4 Cup Brown Sugar 1 1/2 Teaspoons Flour 1/2 Cups Chopped Nuts 3/4 Teaspoon Cinnamon *Grease & Flour Bundt Pan Layer 1/2 batter, sprinkle 1/2 filling, rest of batter, then rest of filling. Bake at 350 for 35 to 40 minutes | Mom's Coffee Cake 1 Stick Butter 1 Cup Sugar 2 Eggs 1 Cup Sour Cream 1 Teaspoon Vanilla 2 Cups Flour 1/2 Teaspoon Baking Powder | Mom's Coffee Cake | 24

25: Mom | Toll House Pie | 2 Eggs 1/2 C. Flour 1/2 C. Sugar 1/2 C. Brown Sugar 1 C. Melted Butter (Cooled to Room Temperature) (1) 6 oz. pkg. (1 C.) Chocolate Chips 1 C. Chopped Walnuts (1) 9 in. Pie Crust * Preheat oven to 325 Beat eggs and sugar. Add dry ingredients. Blend in butter. Stir in Chips. Pour into pie shell. Serve with fudge sauce & ice cream. | 325 | 1 hour | 25

26: Cinnamon Rolls from the kitchen of Stacey | Ingredients 1 teaspoon white sugar 1/4 cup butter 1/2 cup milk 1 teaspoon salt 1/4 cup white sugar 2 eggs, beaten 4 cups all-purpose flour 1/4 cup brown sugar ground cinnamon 1/4 cup melted butter 1 (.25 ounce) package active dry yeast 1/2 cup warm water (110 degrees F/45 degrees C) Directions In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Melt 1/4 cup of butter. Take melted butter and brush dough with it. (use as much as you want to your personal taste)leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture(also use as much as you want it's to your own taste but keep in mind that some will drip out as you are rolling them) Starting at long side, tightly roll up. Use a piece of yarn or floss to cut of 1 inch slices Place cut side down, in prepared lightly greased pan(I use an8x8 or round cake pan)Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls. I use a buttercream icing after they cool a little bit. | 26

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28: Cocoa Crackles | 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup granulated sugar 1/4 cup packed brown sugar 2 eggs 1 teaspoon vanilla | 350 | 11 min. | 3.5 dozen | 28 | 1)Preheat oven to 350. Lightly grease cookie sheets. Combine flour, cocoa, salt and baking soda in bowl. 2)Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy. Add eggs and vanilla; beat until well blended. Add flour mixture; beat just until blended. | 3)Shape heaping teaspoonfuls of dough into balls. Roll balls in powdered sugar; place 2 inches apart on prepared cookie sheets. | or until set and no longer shiny

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31: Pebbles Ice Cream Blocks Great for the kids! From the kitchen of Heidi | 1/4 cup butter or margarine 1 package (10 1/2 oz.) miniature marshmallows (6 cups) 1 package (13 oz.) Cocoa or Fruity Pebbles cereal (about 8 1/2 cups) 2-3 pints of ice cream, any flavor, slightly softened Line TWO (13x9) pans with foil; lightly spray foil with non-stick cooking spray Microwave butter in a 4-quart microwavable bowl on High for 45 seconds or until melted. Add marshmallows; mix to coat. Microwave 1-1/2 minutes or until marshmallows are melted and smooth, stirring after 45 seconds. Add cereal; mix to coat well. Press 1/2 of the cereal mixture firmly and evenly into each prepared pan. Cool 15 minutes. Cut into 2-inch squares. Spread 1 square with a scoop of ice cream; top with second square to make a sandwich. Decorate with colored sprinkles. Repeat. Store squares individually wrapped in freezer. Let squares stand at room temperature to soften slightly before eating. Makes 2 dozen. Cute Christmas treats using cocoa pebbles, mint chocolate chip ice cream and red and green sprinkles! | 31

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33: Peanut Butter Blossums | From the Kitchen of Kari 48 Hershey Kisses 1/2 Cup Shortening 3/4 Cup Reeses Creamy Peanut Butter 1/3 Cup Sugar 1/3 Cup Packed Light Brown Sugar 1 Egg 2 Tablespoons Milk 1 Teaspoon Vanilla Extract 1/2 Cup All Purpose Flour 1 Teaspoon Baking Soda 1/2 Teaspoon Salt Sugar for Rolling Preheat oven to 375 Beat shortening and peanut butter Add 1/3 cup of sugar and brown sugar - beat until fluffy Add milk, vanilla and beat well Stir flour, baking soda and salt Shape dough into balls and roll in sugar Place on ungreased cookie sheet Bake 8-10 minutes Remove and immediately place a Hershey Kiss on top Place on cooling rack | 33

34: Heidi | Icing for the Coke Cake | Boil 1/4 cup cocoa 6 Tbs. coca cola 1/2 cup butter Stir in 1 small box powdered sugar (2 2/3 cup) 1 tsp. vanilla Pour over cake. | 34

35: Coke Cake from the kitchen of Heidi Boil: 1 cup coca cola 1/2 cup oil 1/2 cup butter or margarine 1/2 cup cocoa Then stir in: 22 large marshmallows Let cool In another bowl mix together 2 cups flour 2 cups sugar 1 tsp. baking soda In another bowl stir together: 1/2 cup buttermilk 3 eggs 1 Tbs. vanilla Add milk mixture to flour mixture and mix together and then add to cooked mixture. Bake at 325 for 35-40 minutes | 35

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37: Magic Cookie Bars | note: makes about two dozen 1/2 C. Butter 1 1/2 C. Graham Cracker Crumbs 1 C. Chopped Nuts 1 C. (6oz pkg.) Semi-Sweet Chips 1 1/3 C. (3.5oz can) Flaked Coconut 1 Can (14oz) Sweetened Condensed Milk In bottom of 9"x13" pan, pour melted butter or margarine. Press down. Add rest of ingredients one by one on top of each other. Sprinkle crumbs evenly over melted butter or margarine. Press down. Chopped nuts over crumbs. Chocolate pieces over nuts. Flaked coconut evenly over chocolate. Pour condensed milk over all. Bake 350 for 25 minutes or until lightly browned on top. Allow to cool 15 minutes before cutting | 37

38: Oatmeal Fudgies 2 Cups Sugar 1/2 Cup Milk 1/2 Cup Margarine 3 Tablespoons Cocoa 1/2 Cup Peanut Butter 3 Cups Oatmeal 2 Tablespoons Vanilla In a 2 quart sauce pan boil the sugar, milk, shortening and cocoa for 2 minutes. Remove from heat. Mix in peanut butter, oatmeal and vanilla. Blend well. Put into a greased 8 in. square pan. Cut into bars. Cool and then Refrigerate | Oatmeal Fudgies | Christmas Memories | 38

39: Name | Molasses Cookies | Melt a stick of margarine and let it cool Add: 1 C. Sugar 1/4 C. Molasses 1 Egg 2 C. Flour 2 t. Baking Soda 1/2 t. Ground Ginger 1/2 t. Cinnamon 1/2 t. Salt note: Mix in mixer to make cookies thicker Chill Roll into balls and flatten with a fork. Bake at 350 for 8 to 10 minutes | 39

40: 5 eggs 1 c. sugar 1 c. oil 1 t. van 1 t. lemon 5 c. flour 5 t. baking powder Pinch of salt (about 1/4 c. of milk, actually, a little less) | Carol | Egg Biscuits | 40 | *Beat eggs, add sugar, oil and flavorings. Mix dry ingredients and add to egg mixture; alternating with milk. Batter will be sticky. Flour hands and roll into one inch balls. Place on ungreased cookie sheet. Bake, *When cool, top with icing. Icing: I don’t measure! Combine about 1 stick of melted butter with about 1 bag of powdered sugar. Soften with milk and a little maple syrup. | 350 | 8-9min

41: In saucepan combine all ingredients, except van. Bring to a boil. Reduce heat to simmer, and cook for 15 minutes. Remove from heat, stir in van. Cool and serve over pancakes, waffles or ice cream. YUM! Enjoy! | In a saucepan heat 4 cups of milk until hot (do not boil) Whisk in chopped chocolate (3 1oz. squares of semi-sweet chocolate) Whisk in 4 small crushed peppermint candy canes until melted and smooth. Pour and add whipped cream and crushed candy cane on top of the whipped cream. | Carol | Kari | Blueberry Sauce | Candy Cane Cocoa | 2 c. blueberries 1/2 c. sugar 1 T. lemon juice Dash nutmeg 1/2 t. van. | 41 | 4

42: Lauren's | 42

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44: Notes | 44

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  • By: Matt H.
  • Joined: about 6 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Started: about 6 years ago
  • Updated: almost 6 years ago

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