S: Family Christmas Cookies - By Cindy Conley - 2010
1: Table of Contents | Cream Cheese Cookies Nut Filled Cookies Chinese Noodle Cookies Butter Balls Peanut Butter Balls Oatmeal Scotchies Banana Nut Bread Cranberry Mold Cream Puffs Eagle Brand Brownies Rum Fruit Cake Pizzelles Peanut Blossoms Nut Rolls
2: To make dough, mix small package of cream cheese with margarine (cold) and flour. Make into balls and refrigerate 1 hour. Grease little cupcake pans and shape balls into pans forming little cups. To make filling, mix large package of cream cheese with sugar, egg, and lemon juice. Fill cups. Bate at 350 degrees until golden brown. | 1 package Philadelphia Cream Cheese, small 1 stick margarine 1 cup flour 1 package Philadelphia Cream Cheese, large 1/2 cup sugar 1 egg 1 tablespoon lemon juice | Ingredients | Cream Cheese Cookies Recipe by: Dorothy Babish | Directions
3: To make dough, mix small package of cream cheese with margarine (cold) and flour. Make into balls and refrigerate 1 hour. Grease little cupcake pans and shape balls into pans forming little cups. To make filling, mix egg, brown sugar, melted butter, vanilla, and walnuts. Fill cups. Bate at 350 degrees until golden brown. | 1 package Philadelphia Cream Cheese, small 1 stick margarine 1 cup flour 1 large egg 3/4 cup brown sugar 1 tablespoon melted butter 1 tablespoon vanilla 1 cup chopped walnuts | Nut-Filled Cookies Recipe by: Dorothy Babish | Ingredients | Directions
4: 1/2 cup peanut butter 1 6 oz. package butterscotch morsels 2 cups Chow Mein noodles 1 jar maraschino cherries Parchment Paper | Combine peanut butter and butterscotch morsels in double broiler. Stir till blended and bits are melted. Add Chow Mein noodles and stir till well coated. Drop teaspoon-sized portions onto cookie sheet, lined with parchment paper. Top with maraschino cherry. Chill until set. | Chinese Noodle Cookies Recipe by: Dorothy Babish | Directions | Ingredients
5: Butter Balls Recipe by: Dorothy Babish | 2 1/4 cups flour 1 cup margarine, cold 1/2 cup powdered sugar 1 teaspoon vanilla 1/4 teaspoon salt 3/4 cup chopped walnuts | Mix margarine, powdered sugar, and vanilla. Add flour and nuts. Mix by hand. Chill dough. Make into balls. Bake on un-greased cookie sheet for 10-12 minutes until set. Roll in powdered sugar and again when cool. (May be necessary to moisten flour mixture with a little water then form dough into big ball and chill, then make into little balls.) | Ingredients | Directions
6: Peanut Butter Balls Recipe by: Dorothy Babish | Ingredients 2 sticks margarine 2 cups graham cracker crumbs 1 cup coconut 1 package powdered sugar 1 cup peanut butter 1 12 oz. package chocolate chip morsels 1 square of 'Paraffin Wax for Candy and Canning' (yes, it's safe to eat!) Parchment paper Instructions Mix margarine, graham cracker crumbs, coconut, powdered sugar, and peanut butter together with your hands until evenly mixed. Make into small balls and refrigerate. Melt one square of wax in double boiler. Add chocolate chip morsels and stir till smooth. Dip balls into chocolate until evenly coated then dry on parchment paper. Freezes well.
7: Oatmeal Scotchies Recipe by: Nestle Toll House - Best-Loved Cookies Magazine | Ingredients 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup (2 sticks) butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 3 cups quick or old-fashioned oats 1 12 oz. package butterscotch chip morsels Instructions Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, sugar, brown sugar, eggs and vanilla in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 degrees for 7-8 minutes for chewy cookies or 9-10 minutes for crispy cookies. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen cookies.
8: Banana Nut Bread Recipe by: Nancy Babish | Ingredients 1/2 cup margarine 1 cup sugar 2 eggs 1 cup mashed (2 medium) bananas 1/4 cup milk 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped nuts Instructions Preheat oven to 350 degrees. Combine all ingredients. Fill bread pans a little less than half full. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes.
9: Cranberry Mold Recipe by: Dorothy Babish | Ingredients 1 package large cherry Jell-o 1 cup water 1 8 oz. can cranberry sauce 1/2 pint sour cream Instructions Prepare gelatin according to instructions on package, but only use 1 cup of water. Set aside to cool. When cool, add cranberry sauce and stir until smooth. Add sour cream and mix well, but do not beat. Refrigerate to set.
10: Ingredients 1 8 oz. package cream cheese 1 8 oz. package cool whip 1/2 cup sugar 1/2 teaspoon vanilla 1 4 oz. can crushed pineapple 3 bags Stella Doro Anginetti cookies Instructions Make filling by beating cream cheese, cool whip, sugar and vanilla. Add the small can of crushed pineapple, drained. Slice Anginetti's in half and fill. Keep in refrigerator. | Cream Puffs Recipe by: Dorothy Babish
11: Eagle Brand Brownies Recipe by: Dorothy Babish | Ingredients 3 1/3 cups graham crackers, finely ground 1 cup chopped nuts 2 teaspoons vanilla 1/4 teaspoon salt 2 cans Eagle brand milk 1 12 oz. packages semi-sweet chocolate morsels Instructions Mix ingredients together. Grease and flour pan, including sides. Bake at 350 degrees for 15-20 minutes. Cut and remove from pan while still hot (or they will stick to the pan.)
12: Rum Fruit Cake Recipe by: Dorothy Babish | Ingredients 1 cup sugar 1 cup brown sugar 1 teaspoon vanilla 3 eggs 3 cups flour 1/2 teaspoon salt 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg Instructions Add sugar to vanilla and beaten eggs. Combine dry ingredients and add alternately with the vegetable oil and fold in fruits and nuts. Add rum. Pour in greased and floured tube pan and bake 1 hour at 350 degrees. Combine 1/3 cup apple juice, 1/4 cup rum and 2 cups powdered sugar and pour over cake immediately after removing from oven. | 1/2 teaspoon ground cloves 1 1/2 cups vegetable oil 2 cups chopped apples 2 cups chopped bananas 1 cup chopped pecans 1/4 cup light rum 1/3 cup apple juice 2 cups powdered sugar
13: Ingredients 12 extra large eggs 3 1/4 cups sugar 1/2 cup oil 2 teaspoons baking powder 2 teaspoons salt 2 1/2 sticks margarine 7 1/2 cups flour 1 teaspoon anise oil 1 teaspoon vanilla Instructions Beat eggs until foamy. Add sugar gradually. Add rest of ingredients, then melted margarine. Add anise oil and vanilla. Add baking powder and salt to flour. Add enough flour until batter is thick. Pour mixture into Pizzelle maker and follow directions on maker to time. (Similar to a waffle maker.) | Pizzelles Recipe by: Dorothy Babish
14: Ingredients 1 3/4 cups sifted flour 1 teaspoon salt 1 teaspoon baking soda 1/2 cup margarine 1/3 cup peanut butter 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 unbeaten egg 1 teaspoon vanilla 1 bag Hershey kisses Instructions Sift together flour, salt, baking soda and set aside. Cream together margarine and peanut butter. Gradually add sugar and brown sugar. Add egg and vanilla, beat well. Blend in dry ingredients gradually and mix thoroughly. Shape dough into balls using teaspoon. Roll balls in sugar and place on greased baking sheets. Bake at 375 degrees for 8 minutes. Top each cookie with a Hershey kiss, pressing down firmly so cookie cracks around edge. Return to oven and bake 2-5 minutes until golden brown. | Peanut Blossoms Recipe by: Dorothy Babish
15: Nut Rolls Recipe by: Dorothy Babish | Ingredients 6 cups ground nuts 1 3/4 cups sugar 6 egg whites, beaten 2 teaspoons vanilla Mix ingredients and set aside (this will be the filling). DOUGH Mix 1 cup scalded milk with 1 stick margarine. Add 1/2 cup sugar and 3 eggs (that have been beaten with fork). Add 1 envelope of yeast. Instructions Wait 5 minutes. Add 4 1/2 cups flour. Knead. Divide into 4 equal portions. Do not allow to rise. Roll out individually. (Do not roll out dough too thin.) As you roll it, fork it here and there. Pour filling on dough and roll the dough into a log shape. Do not seal the ends; prick fork at ends to let air escape and prevent air pockets. The finished roll should be long and skinny. Make sure the "lip" is on the bottom when putting in pan. Bake for 30 minutes until nice and brown. Put on rack as soon as they come of out of the oven and rub with butter.