ROYAL EGG WHITE FROSTING FOR COOKIES

This icing is edible. It does, however, dry hard. It is great for decorating cookies, especially ones you want to use as decorations. This is not an icing recommended for cakes, except for special trims, if desired.

3 egg whites at room temperature
4 cups powdered sugar
1/2 tsp cream of tartar

Using an electric mixer, beat all the ingredients together at high speed for 7 to 10 minutes. Use immediately. You cannot restore this icing to its original texture by rebeating. This icing dries quickly so work fast and keep your bowl covered with a damp cloth.

Note: If you are going to pipe delicate stringwork add a teaspoon of light corn syrup to 1 cup of icing.

Yield: 2 1/2 cups.

 File Photo for Reference Only

RICH LEMON CAKE WITH DIRECTIONS FOR MAKING INTO A HOLIDAY CENTERPIECE

1 1/2 cups granulated sugar
2 cups cake flour
2 tsps baking powder
1 (3-oz) pkg lemon gelatin
3/4 cup low-fat milk
2/3 cup canola oil
2 tbsp lemon lemon extract
4 large eggs, separated

In a mixing bowl, sift together 1 1/4 cups of the sugar, the flour, baking powder, and gelatin. In a smaller bowl, combine the milk, oil, and lemon extract. Beat the liquids into the dry ingredients until the mixture is smooth. Beat the egg yolks, one at a time, into the batter.

In a clean bowl, whip the egg whites with the remaining 1/4 cup of sugar until stiff but not dry. Fold the egg whites, lightly but thoroughly, into the batter.

Spray a ring pan with nonstick cooking spray and dust lightly with flour. Spoon batter into pan and bake at 325 degrees for 40 to 50 minutes until the cake springs back lightly when gently touched. Immediately turn out onto a wire rack to cool.

NOTE: To make into a pretty Christmas cake to use as a centerpiece on your Christmas table or dessert table, place the cooled cake on a pretty cake plate. Using a thin buttercream or your favorite white icing, drizzle over the top of the cake allowing some to run down the sides. Place 6 or 8 drained and dried Maraschino cherries spaced evenly on the top of the cake. Connect the cherries with a thin green vine line or place frosting leaves around the cherries. Thicken the remaining icing and make a ball or shell border around the bottom of the cake. Position a wide red or green candle in the center of the cake.

To use for a Thanksgiving centerpiece color some of the thickened icing in fall colors and make scattered leaves over the top. Make a bottom border the same color as your fall candle. Insert candle in center.

 

Note: File Photo for reference only.

CREAMY MINTED MOCHA MIX

Note: This mix is great to keep in the pantry for your own use. It also makes a great gift when packaged in a pretty jar or container with the instructions for use attached to a pretty ribbon.

2 hard peppermint candies
1/2 cup non-dairy coffee creamer
1/2 cup powdered sugar
1/4 cup instant coffee granules
2 tbsps unsweetened baking cocoa

In the food processor or a blender, finely crush the peppermint candies. Add the candies to the remaining ingredients and mix together well. Store in an airtight container or jar.

Instructions for use: Spoon 2 tablespoons of the above mix into a cup. Add 3/4 cup boiling water and stir. Garnish with a candy cane for a stirrer, if desired.

Note: File Photo

EASY CRUMB CRUSTS FOR PIES

This recipe calls for graham crackers but you can easily substitute chocolate wafers or gingersnaps using the same amount called for in the recipe.

1 1/4 cups fine graham cracker crumbs
1/4 cup sugar (or Splenda granular for diabetics)
1/4 cup butter, melted

Combine the crumbs and the sugar; mix in the butter. Press firmly onto the bottom and sides of a 9-inch pie pan. For an unbaked pie crust, chill 1 hour before filling. For a baked crust, bake at 375 degrees for 8 minutes and cool thoroughly before filling.

Note: For an 8-inch pie pan, use only 1 cup of crumbs, 3 tablespoons of sugar, and 4 tablespoons of butter.

Note: File Photo

HANNAH'S CHOCOLATE-COVERED PEANUT COOKIES

1 cup salted butter, softened
1 small box vanilla instant pudding and pie filling mix
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg, beaten with a fork
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1 1/2 cups all-purpose flour, packed
1 1/2 cups quick oats
1 cup chocolate-covered peanuts (buy a 12-oz bag; you will have a few left over)
1 cup (6-oz pkg) peanut butter chips

Note: Can be hand mixed but an electric mixer works so much easier!

Preheat oven to 350 degrees.
Line cookie sheet/s with parchment paper; set aside.

In a large mixing bowl, mix butter, pudding mix, and sugars together; beat until light and fluffy.

Add egg and vanilla extract; mix in thoroughly.

Add baking soda, salt, and cinnamon; mix until well blended.

Add flour, 1/2 cup at a time, mixing after each addition.

Add oats, 1/2 cup at a time, mixing after each addition.

Remove from mixer and stir in the chocolate-covered peanuts and peanut butter chips.

Drop the cookie dough by rounded teaspoonfuls onto the prepared cookie sheet/s placing 2-inches apart; no more more 12 per standard cookie sheet.

Bake at 350 degrees 10 to 12 minutes or until the edges are golden brown.

Remove from oven and cool a couple of minutes on cookie sheet then remove to wire racks to cool completely.

Yield: 4 dozen

Note: This is basically a recipe from a Joanne Fluke novel.

DELICIOUS PINEAPPLE COCONUT PIE

1 unbaked pie crust in a 9-inch deep dish pan
1 1/2 cups sugar
1 stick butter, melted
2 tbsp flour
2 eggs, beaten
2 tsp vanilla
1 can (20-oz) crushed pineapple, drained
1 small can flaked coconut

Preheat oven to 350 degrees.

In a medium mixing bowl combine the sugar and the flour. Add the melted butter, eggs, vanilla, pineapple, and coconut. Stir the mixture to combine well. Pour the mixture into the pie shell and bake for 45 minutes at 350 degrees.

 Note: TOH photo

MARSHMALLOW CREME PEANUT BUTTER FUDGE #2

4 cups sugar
1 tall can evaporated milk
3/4 stick of butter
1 cup marshmallow creme
1 cup peanut butter

In a 2 1/2 to 3-quart saucepan cook the sugar and milk together until they reach the soft ball stage (you can make a soft ball when you drop a couple drops of the mixture into a cup of cold water). Remove from the heat and add the butter, marshmallow creme and peanut butter. Beat until the mixture starts to stiffen and is smooth. Pour into a buttered pan, let set until firm then cut into squares.
 

 Note: File Photo

GRANDMA'S PUMPKIN GINGERSNAP PIE

1 1/2 cups half & half cream
1 pkg (4-serving size) Vanilla Instant Pudding and Pie Filling Mix
1 carton (8-oz) frozen whipped topping, thawed
1 cup chopped pecans
1 cup chopped gingersnap cookies
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tbsp pumpkin pie spice
1 graham cracker crust

In a large mixing bowl, using a wire whisk, beat the half & half cream and the pudding and pie filling mix together for 1 minute. Let the mixture sit for 5 minutes. Fold in the whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon the mixture into the graham cracker crust. Freeze until firm. Let stand at room temperature for 10 minutes to soften before cutting to serve. May be stored in the freezer, so this is a good make-ahead pie for the holidays.

File photo for reference only.

CHOCOLATE BLISS COOKIES

2 pkgs (8 squares each) semi-sweet baking chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup butter, slightly softened
2 eggs
1 tsp vanilla
1/2 cup all-purpose flour
1/4 tsp baking powder
2 cups chopped walnuts

Preheat oven to 350 degrees.

Coarsely chop 8 of the chocolate squares; set aside. Microwave the remaining 8 chocolate squares in a large microwavable bowl on high for 2 minutes; stir after 1 minute. Stir until all the chocolate is completely melted. Add the brown sugar, butter, eggs, and vanilla. Stir the mixture with a wooden spoon until it is well blended. Add the flour and baking powder; mix well. Stir in the chopped chocolate and the walnuts. Drop by rounded tablespoonfuls of dough onto ungreased baking sheets.

Bake at 350 degrees for 12 to 13 minutes or until puffed and shiny. Cool for a minute before removing from the baking sheets to wire racks to cool completely.

 

NOTE: If you omit the nuts, increase the flour by another 1/4 cup.

Yield: about 30 cookies 

Note: File Photo

BUTTERY ALMOND SHORTBREAD BARS

2/3 cup butter flavored shortening
2/3 cup sugar
1 egg, separated
2 tbsp milk
1/2 tsp almond extract
1 1/2 cups all-purpose flour
1 tsp water
1/2 cup (or more)  finely chopped almonds

Preheat oven to 350 degrees. Spray a 9 x 13 x 2-inch pan; set aside.

In a medium mixing bowl, cream together the shortening, sugar, egg yolk, milk, and almond extract. Add the flour to the mixture and blend together. Spread the mixture evenly into the prepared pan. Add the water to the egg white in a small mixing bowl. Beat the mixture until until foamy. Brush the egg white mixture over the surface of the dough. Sprinkle with the almonds, pressing them down gently with your fingertips. Bake at 350 degrees for 18 to 20 minutes or until light golden brown. Cool for 10 minutes before cutting into bars.

Note: File Photo