RED VELVET WHIPPERSNAPPER COOKIES

1 box (approx 18-oz) red velvet cake mix
1 large egg, beaten with a fork
2 cups whipped topping, thawed (not the whole carton)
1 tsp vanilla extract
1 cup semi-sweet mini chocolate chips
1/2 cup powdered sugar
small jar maraschino cherries, without stems, cut in half vertically

Pour half of the dry cake mix into a large bowl.

Use a smaller bowl to mix the two cups whipped topping with the beaten egg and vanilla. Stir gently with a silicone or rubber spatula until combined. Add mixture to the dry cake mix; stir very gently with wooden spoon or above spatula. Stir only until combined (do not stir all the air from the whipped topping).

Sprinkle the remaining dry cake mix over the top and using a rubber or silicone spatula, fold in. Again, fold in gently so as not to remove the air from the whipped topping.

Sprinkle the mini chocolate chips on top and gently fold into the airy mixture. Cover bowl and refrigerate for 1 hour to chill. You cannot form into balls until mixture is chilled. This mixture may be chilled overnight, if desired.

Preheat oven to 350 degrees. Place oven rack in the middle position.
DO NOT remove chilled dough from the refrigerator until the oven is preheated.
Prepare cookie sheets by spraying with a nonstick cooking spray or lining with parchment paper (parchment paper is my preference).

Place the powdered sugar in a small, shallow bowl.

If you haven't already done so, cut cherries in half.

When oven is ready, remove chilled dough and using a teaspoon (from silverware drawer, not a measuring spoon), drop dough by rounded spoonful (one at a time) into the powdered sugar. Roll dough ball around to coat with powdered sugar. You may want to coat your fingers with powdered sugar before trying to handle the dough balls.

Place cookie balls on the cookie sheets, 12 to a standard size sheet. Top each cookie ball with a cherry half, rounded side up.

Bake cookies at 350 degrees for 10 to 12 minutes. To test for doneness, tap gently with a fingertip to see if set.

Cool on cookie sheets for 2 minutes before removing to a wire rack to cool completely. If you used parchment paper you can pull the sheet onto the wire rack without having to move each cookie individually.

Cooled cookies may be stored between sheets of waxed paper in a cool dry place (not the refrigerator, it is too moist.).

Yield: 3 to 4 dozen

This is my version of a cookie recipe in this novel.

Joanne Fluke has great recipes in her novels.

SPICED CRANBERRY CIDER from BH&G

5 cups apple cider or apple juice

5 cups cranberry juice

1 1/2 cups guava juice or mango nectar

1/4 cup lime juice

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

Honey (optional)

Lime slices (optional)

 

In a 4-quart Dutch oven, combine apple cider, cranberry juice, guava juice, lime juice, ginger, cinnamon, and allspice. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. If desired, sweeten to taste with honey.

To serve, ladle into mugs. If desired, garnish with lime slices.

 

 

Servings Per Recipe 8,

Calories 182,

Carbohydrate (gm) 46,

Sugar, total (gm) 43,

Vitamin C (mg) 52,

NOTE: Recipe and picture from Better Homes & Gardens

CHOCOLATE CHIP-FUDGE CUPCAKES

1/2 cup granulated sugar

3/4 cup butter, softened

3 large eggs

1 tsp vanilla extract

3/4 cup all purpose flour

2 tbsp whole-wheat flour

1/2 tsp baking soda

1/4 tsp salt

3/4 cup buttermilk

12-oz semisweet baking chocolate, melted

1 pkg (12-oz) semisweet chocolate mini chips

Preheat oven to 350 degrees.

Line 24 muffin cups with paper baking liners; set aside.

Cream the butter and sugar together in a large mixer bowl until fluffy.  Add the eggs and vanilla extract, beating until well blended.

Combine the flours, baking soda, and salt together in a small bowl.

Alternately add the flour mixture, buttermilk, and melted chocolate to the butter-sugar mixture.  Beat mixtures until well blended.  Stir in the mini chocolate chips.

Spoon batter into the lined muffin cups filling each about 2/3 full.  Bake at 350 degrees for 18-22 minutes or until a wooden toothpick inserted in the centers comes out with a few crumbs clinging to it.

Cool cupcakes in the pans for 10 minutes.  Remove to wire racks to cool completely.

Frost with your favorite fudge or vanilla frosting and garnish with more mini chocolate chips, etc, if desired.

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CHERRY CHEESE BROWNIE SQUARES

1 pkg (21.5 to 23.6-oz) fudge brownie mix
1 pkg (8-oz) cream cheese, softened
1 (14-oz) can sweetened condensed milk
1 egg
1 tsp almond extract
1 can (21-oz) cherry pie filling

Preheat oven to 350 degrees.
Lightly grease a 13x9-inch baking pan; set aside.

Prepare brownie mix according to package directions and spread evenly in the prepared pan. Bake 20 minutes at 350 degrees.

Meanwhile, in a small mixer bowl beat cream cheese until fluffy. Gradually beat in the milk then the egg and 1/2 teaspoon of the almond extract. Pour evenly over the brownie layer; bake 25 minutes longer or until set. Cool then chill.

Stir the remaining almond extract into the pie filling. Use to top the brownie squares.
Leftovers should be refrigerated.

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NESTLE'S TOLL HOUSE PIE

2 eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup firmly packed light brown sugar
3/4 cup butter, softened
1 cup chopped walnuts
1 cup Nestle Toll House semi-sweet chocolate morsels
1 9-inch unbaked pie shell
Whipped cream or ice cream for serving, if desired

Preheat oven to 325 degrees.

In a large mixer bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in flour, sugar, and brown sugar until well blended. Beat in the softened butter. Stir in walnuts and chocolate morsels. Pour mixture into the pie shell.

Bake at 325 for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean and top is golden brown.

Cool on a wire rack before cutting to serve. Serve with whipped or ice cream, if desired.

NOTE: If you use a frozen pie shell, use deep-dish style, thaw completely and place on a cookie sheet. Increase baking time by 10 minutes.

COUNTRY CROCK'S CRANBERRY ORANGE BREAD CRANBERRY ORANGE BREAD

Click on picture to enlarge for easier reading.

EASY STRAWBERRY CUPCAKES

1 box (18 1/4-oz) white cake mix

1/3 cup canola oil
1/4 cup water
3 eggs, lightly beaten
1 can (21-oz) strawberry pie filling
2 dozen small fresh strawberries for garnish, if desired

Preheat oven to 350 degrees.
Line 24 muffin cups with paper cupcake liners; set aside.

In large mixer bowl beat the cake mix, oil, water, and eggs together until smooth.

Add the pie filling to the batter a small amount at a time while swirling to create swirls.

Fill muffin cups about 2/3 full each.

Bake cupcakes at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the center comes out clean.

Remove from muffin tins and place on wire racks to cool completely.

Frost with your favorite buttercream frosting.  Top each with a fresh strawberry, if desired.

FROSTED ALMOND POUND CAKE

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
3/4 cup milk
1 tsp almond extract

Preheat oven to 350 degrees.
Spray a 9-inch loaf pan with nonstick cooking spray; set aside.

In a medium bowl, combine the flour, baking powder, and salt; set aside.

In a large mixer bowl, beat butter until smooth.  Add the sugar and beat until light-colored, about 2 minutes.  Add the eggs, one at a time, beating well after each addition.  On low speed, beat in half the flour mixture.  Scrape down bowl and beat in the milk.  Add the last half of the flour mixture and the almond extract; beat until smooth.  Spread batter into the prepared pan.

Bake at 350 degrees for 1 hour and 5 minutes or until crowned in the center and set.  Cool in the pan on a wire rack for 10 minutes.  Invert pan to remove cake and cool cake completely, turned upright on wire rack.

Glaze Topping:
1 cup powdered sugar
4 tsp water
1/2 tsp almond extract
2 tbsp sliced almonds, lightly toasted

In a medium bowl, combine the powdered sugar, water, and the almond extract. Whisk together until smooth.  Spread over the top of the cooled cake and sprinkle the toasted almonds over the top.

Allow the topping to set for 15 minutes before slicing.

Yield: 12 slices

YOGURT FRUIT DIP IN AN ORANGE

1 brick (8-oz) Neufchatel cheese

1/4 cup fresh strawberries
3 tbsp strawberry preserves
2 tbsp orange juice
1 tsp grated orange rind
2 tbsp vanilla yogurt
1 large orange
Fresh berries, thin sliced apples, etc for dipping

Soften the Neufchatel cheese.

In a medium mixing bowl, combine the cheese and remaining ingredients excluding the orange; stir thoroughly.

Cut a small slice off the bottom of the orange if necessary so it will stand upright.  Cut off the top and hollow out the interior.  Spoon the dip into the orange for serving.

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Serve with fresh fruit and/or berries for dipping.

STRAWBERRY SHERBET WITH A TOUCH OF CINNAMON

4 quarts fresh strawberries, stemmed & sliced

4 cups granulated sugar
2 2/3 cups milk
2/3 cup orange juice
1/8 tsp ground cinnamon
additional fresh strawberries for garnish, if desired

In a mixing bowl, combine the strawberries and sugar; let stand until juicy.  This will probably take 1 to 1 1/2 hours.  Mash the berries or puree in blender (will take several batches to do this).

Add the milk, orange juice, and cinnamon to the mashed or pureed berries; stir to combine well.  Pour the mixture into the ice cream maker cylinder and process according to the machine's manufacturer's instructions.

If you do not have an ice cream freezer, you can freeze in shallow containers in the freezer for about 3 hours or until of sherbet consistency.

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To serve, scoop into individual serving dishes and garnish with fresh berries, if desired