S: Christmas 2011
BC: "At one time most of my friends could hear the bell, but as years passed, it fell silent for all of them. Even Sarah found one Christmas that she could no longer hear its sweet sound. Though I've grown old, the bell still rings for me as it does for all who truly believe." - The Polar Express | Happy BakingFrom the LeDoux's The Elves Will Return Again In 2013
FC: Cookie Party | 2011
1: Santa & His Helpers
2: Photos Unavailable: Sue Kimerer Lauren Flato
3: Pictures with Santa- Were You Naughty Or Nice?
4: Best Cookie 2011 - Becky Snedigar
5: Andes Mint Cookies | 3/4 C. Butter 1/1/2 C. Brown Sugar 2 Tbsp Water 12 Oz. Chocolate Chips 2 Eggs 2 3/4 C. Flour 1/2 tsp Salt 1 1/4 tsp Baking Soda 24 Andes Mints | In a medium-sized saucepan, melt together the butter, brown sugar and water, stirring occasionally. Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add remaining ingredients and combine to form a dough. Chill the dough at least 1 hour. Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls. Bake at 350 degrees for 8 to 9 minutes. Remove the cookies from oven, and on top of each cookie, place half of an Andes mint. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife.
6: Best Presentation 2011 - Emily Hutchings
7: 1 1/2 C. Powdered Sugar 1 C. Softened Butter 1 Egg 1 tsp Vanilla 1/2 tsp Almond Extract 2 1/2 C. All Purpose Flour 1 tsp Baking Soda 1 tsp Cream of Tartar Granulated Sugar Mix sugar and butter in large bowl. Stir in egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm. Heat oven to 375. Roll half of dough at a time 1/8" thick on lightly floured surface. Cut into desired shapes. Place on ungreased cookie sheet; sprinkle with granulated sugar. Bake 7-8 min. or until light brown. About 5 doz - 2 to 2 1/2" cookies. | Frosting 16 oz. pkg powdered sugar 6 Tbsp Butter 3-4 Tbsp half & half 1 1/2 tsp Vanilla Pinch of Salt Beat all ingredients until smooth. | The Ultimate Sugar Cookie
8: Best Candy 2011 Connie's Fudge By Connie Robbins | 1 1/2 Cube of Butter 3 C Sugar 5 Oz. Evaporated Milk 1 tsp Pure Vanilla Extract 12 Oz. Semi Sweet Chocolate Chips (or whatever flavor chip you like) 1 Jar of Marshmallow Creme Candy Thermometer | Line 8x11" pan with foil and spray with Pam. In a saucepan, add sugar, milk, butter with heat on med. until it boils stirring constantly. Add candy thermometer. Carefully watch until thermometer shows 234 degrees (soft ball). Still stirring constantly. Remove from heat and quickly stir in chips, marshmallow cream and vanilla. pour into prepared pan. Cool and cut into 1 1/2" squares. Store in air tight container. Do not refrigerate.
9: Holiday Memories Warm Even The Coldest Of Days | Saltine Toffee | Tiger Butter | Bon Bons | Almond Rocha
10: Candy Recipes 2011 | Saltine Toffee Saltine Crackers-enough for a single layer 1 C. Butter 1 C. Dark Brown Sugar 2 C. Semisweet Chocolate Chips 3/4 C. Chopped Nuts, Your Choice Preheat oven to 400 degrees. Line cookie sheet with saltines in a single layer. In a saucepan, combine the sugar and butter. Bring to a boil and boil for 3 minutes. Immediately pour over the saltines and spread to cover the crackers completely. Bake for 5-6 minutes. Remove from oven and sprinkle with chocolate chips. Let sit for 5 minutes. Spread melted chocolate and top with nuts. Cool completely and break into pieces. From: Michelle Lewis. | Bon Bons 1 C. Peanut Butter 1 C. Chopped Pecans 1 C. Powdered Sugar 1 Tbsp Butter, Softened 2 C. Semisweet Chocolate Chips 1 C. Bittersweet Chocolate Chips In a large bowl, combine peanut butter, pecans, powdered sugar, and butter and mix well; form into 1" balls. Melt semisweet chips and 1/2 cup bittersweet chocolate chips together in a glass measuring cup in microwave on med. power for about 2 minutes, stirring once, until melted and smooth. Stir in remaining 1/2 c. bittersweet chips and stir until smooth.. Dip each ball into melted chocolate mixture and set on parchment paper. Let stand until firm then store tightly covered at room temperature. From: Genny Kenney
11: Tiger Butter 24 Oz. White Chocolate Chips 1 1/2 Jars Peanut Butter 2 C. Honey Roasted Peanuts 1 Pkg Mini Marshmallows (Optional) 12 Oz. Semisweet Chocolate Chips Melt white chocolate in microwave safe bowl-start with 1 minute, stir, then 30-second increments until melted and smooth. Stir in peanut butter, peanuts and marshmallows. Last, add chocolate chips and stir just until blended. Pour out on cookie sheet. Chill until set. From: Laurel Neilson | Almond Rocha 1 lb Butter 1 C. Finely Chopped Almonds + Extra for Sprinkling 2 C. Sugar 1 Pkg Milk Chocolate Chips Melt butter in med. saucepan, add sugar & almonds. Heat over med. heat until 305 degrees, stirring constantly. Immediately pour unto foiled lined cookie sheets (2) spreading with buttered spoon backs (work quickly before it hardens) Right away, pour chips (1/2 per sheet) on top. Let melt and spread. Then sprinkle with almonds and let dry in cool place. Break apart as desired. From: Cori Miller
12: Dear Santa, I want one of everything
13: Chocolate And Almond And Peppermint Oh My!
14: Creme De Menthe/Candy Cane Brownies 1 Box Brownie Mix 2 C. Powdered Sugar 2 Tbsp Creme De Menthe 1/2 C. Butter, Softened 1 C. Semisweet Chocolate Chips 5 Tbsp Butter 3 Candy Canes, Crushed Prepare brownies according to the directions on box and bake. Cool completely. Mix together powdered sugar, creme de menthe and 1/2 c. butter, then spread on brownies. Chill. Melt and mix together the chocolate chips and 5 Tbsp butter, cool slightly, then pour and spread over the green creme de menthe layer. Sprinkle crushed candy canes on chocolate layer. Chill, then cut into squares. From: Christine Stahler | Chai-Spiced Shortbread Cookies 1 C. Butter, Softened 1/2 Sugar 1/2 tsp Salt 1 tsp Vanilla 2 C. Flour 1 Tbsp Cinnamon 1 1/4 tsp Ground Ginger 1 tsp Ground Fennel Seeds (in a coffee grinder or mortar) 1/2 tsp Ground Cardamom Leaves from 1 English Breakfast Tea Bag 1 C. White Chocolate Chips Preheat oven to 350. Beat butter, sugar, salt, and vanilla in a large bowl with mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom and tea. Add butter mixture and beat on low speed until blended. Stir in chips. Set 1 Tbsp ball of dough 1" apart on parchment lined baking sheet. Flatten slightly with glass. Bake 15 to 18 minutes. From: Lauren Flato
15: Eggnog Thumb Print Cookies 1- 1/2 C. Flour 3/4 C. Butter 1/4 tsp Nutmeg 1/2 C. Sugar 1 Egg + 1 Yolk 1 tsp Vanilla 1 -3/4 C. Finely Chopped Walnuts 1 Egg White, slightly beaten Mix flour and nutmeg. Set aside. Beat butter and sugar with mixer on med. speed until light and fluffy. Add egg & yolk and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in 1/2 nuts. Refrigerate 30 minutes. Preheat oven to 375. Shape dough in to 1" balls. Roll in egg white, then in remaining nuts. Bake 10 min. Immediately make indent in center with back of small spoon. Cool. Filling: 6 Tbsp Butter, Softened 1-1/2 C. Confectioner's Sugar 1 Tbsp Milk 1/4 tsp Rum Extract 1/8 tsp Nutmeg Beat butter until softened. Gradually add sugar until fluffy. Beat in milk, rum extract and nutmeg. Pipe 1/2 tsp into center of each cookie. Sprinkle with additional nutmeg. From: Bev Peterson | Orange Frosted Cranberry Cookies 1 C. Granulated Sugar 1/2 C. Packed Brown Sugar 1 C. Butter, softened 1 tsp Grated Orange Peel 2 TBSP Orange Juice 1 Egg 2-1/2 C. Flour 1/2 tsp Baking Soda 1/2 tsp Salt 2 C. Coarsely Chopped Fresh or Frozen Cranberries 1/2 C. Chopped Nuts Frosting: 1-1/2 C. Powdered Sugar 1/2 tsp Grated Orange Peel 2 to 3 Tbsp Orange Juice Heat Oven to 375. Beat sugars, butter, 1 tsp orange peel, 2 TBSP orange juice and the egg with mixer on med. speed. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded Tbsp onto greased cookie sheet. Bake 12-14 min. Cool completely. Stir all frosting ingredients until smooth and spreadable. Frost cookies. From: Genny Kenney
16: Peanut Butter Cup Blondies 1-1/4 C. Flour 1 C. Brown Sugar 1/2 tsp Baking Powder 1/4 tsp Salt 1/3 C. Crunchy Peanut Butter 1/4 C. Butter, melted and cooled 2 Tbsp 2% Milk 1 tsp Vanilla 2 Eggs, slightly beaten 1/4 C. Semisweet Chocolate Chips 4 Peanut Butter Cups, chopped Preheat oven to 350. Combine flour and next three ingredients, stir well with a whisk. Combine peanut butter and next 4 ingredients, stirring well. Add peanut butter mixture to flour mixture, stir until combined. Stir in chocolate chips. Transfer to 9" square pan coated with cooking spray, and arrange peanut butter cups over batter. Bake for 19 minutes or until toothpick in center comes out with moist crumbs clinging. Cool. Cut into squares. From: LJ Feinholz | Scotch Shortbread 1/2 lb Butter 1/2 C. Superfine Sugar 2 C. Flour Beat until smooth. Spread or pat into 9x13" pan. Bake 25-30 minutes at 350 until golden brown. Immediately after removing from oven, prick all over with a fork, sprinkle with table sugar or cinnamon sugar and cut into serving pieces. DO NOT WAIT UNTIL COOL TO CUT. From: Laurel Neilson
17: Swedish Brownies 2 C. Flour 2 C. Sugar 4 Eggs 1 C. Butter 2 tsp Almond Extract 1/4 tsp Salt Mix and bake at 350 for 20-30 min. in 9x12" pan. (Underbake a little) Top with shredded coconut, if desired. Not too many Calories - Ha! From: Sue Kimerer | Peppermint Candy Tarts Tart Shells: 1/2 C. Sugar 1/2 C. Butter, softened 1/2 tsp Peppermint Extract 1 Egg 1-1/2 C Flour 1/4 tsp Baking Soda 1/4 tsp Salt Filling & Garnish: 2 C Powdered Sugar 3 Tbsp Butter, Softened 2-3 Tbsp Milk 2 0r 3 Drops Red Food Coloring 1/2 C. Crushed Hard Peppermint Candy Heat oven to 350. Grease bottom only of 32 mini muffin cups with shortening. In a large bowl, beat sugar and 1/2 cup butter with mixer on med. speed until fluffy. Beat in peppermint extract and egg until blended. On low speed, beat in flour, baking soda and salt. Shape dough to 1-1/2" balls. Press each ball in bottom and up side of muffin cup. Bake 9-12 min. or until set and edges are light golden brown. Cool 1 minute; remove from muffin cups to cooling rack. Cool completely. Beat powdered sugar, 3 Tbsp butter, food coloring and enough milk with mixer until smooth and creamy. Stir in 1/4 cup of the candies. Spoon 1 rounded teaspoon into each shell. Sprinkle with remaining candies. From: Stacy Rock
18: Venetian Rainbow Cookies 8 Oz Can Almond Paste 1 C. Butter, Softened 1 C. Sugar 3 Eggs, separated 2 C Flour 6-8 drops each, Red & Green Food Coloring 1/4 C. Seedless Raspberry Jam 1/4 C. Apricot Jam 3 C. Semisweet Chocolate Chips Grease bottom of three matching 13x9" pans. Line pans with greased waxed paper extending ends over pans. Break up almond paste in large bowl with fork. Cream with butter, sugar and egg yoke until fluffy and smooth. Stir in flour. In another bowl beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. Divide dough into three portions. Color one portion with red, one with green and leave one uncolored. Spread each portion into prepared pans. Bake at 350 for 10 to 12 minutes or until edges are golden brown. Invert to wire racks, remove waxed paper. Cool completely. Place green piece on large piece of plastic wrap. Spread with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide unto cookie sheet and set a cutting board or heavy flat pan to compress layers. Refrigerate over night. Unwrap the stack. Trim 1/4" from all sides with sharp knife. Cut the stack into 12 equal strips. Separate strips and place them on wire racks over parchment paper. | From: Lauren Morgan Note: This is not the original recipe submitted. Condensed version. Email me for the original recipe.
19: Melt chocolate in a double boiler. Cover one bar at a time spooning chocolate down the length of the strip, then use an offset spatula to spread the chocolate over the top and down the sides, taking care to smooth all surfaces. Let set at room temperature to harden. Wrap individually in plastic wrap and freeze. When serving, cut in to 5/8" slices.
20: c o n t e s t s | Slippers & Neck Wear