Blog Archive

Saturday, December 3, 2011

December 4

Today is Santa's List day
technically I would assume that was about being on his naughty or nice list, but I am going to go about this from the Santa's letters angle.
Do you have a favorite letter? a favorite present?
What was the one thing you always wanted and never got? How long were your letters?
I have seen this floating around on facebook and other places:
Dear Santa, This year for Christmas I’d like; no wait… Forget that. Get in your sleigh, go to Afghanistan, get our soldiers and bring them home. They deserve to be with their family’s on Christmas.

http://www.youtube.com/watch?v=PKNRg8PXxgk
I dont know how to imbed a video, but watch this, its SO nice.

I don't celebrate Christmas, or do all the trappings (the only thing I honestly do is make dinner for the family I work for.) I just don't feel comfortable going in for all the trappings, it feels odd for me. So I apologize, my daughter is the one who goes all into the Christmas spirit, her blog http://hcprojectjournal.blogspot.com/
she does a Christmas Blogfest every December. She is the one I depend on for that, lol.

She also sends me cookies!! Do you set out cookies for Santa (or that special person?) Do you have a favorite recipe?

Floating around, I saw this:
http://www.foodnetwork.com/holidays-and-parties/top-holiday-cookies/pictures/index.html

My favorite cookie for this time of year, is not actually a cookie per se, its more of a bar, they are usually called either Magic Cookies or Magic Bars.


http://allrecipes.com/recipe/magic-cookie-bars-from-eagle-brand/
Here is the recipe:
Ingredients

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Variations
7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.
The difference between mine and this one, we ALWAYS put 1 cup chocolate chips, 1/2 cup of peanut butter chips, and 1/2 cup of butterscotch chips.

Can you imagine something anything more decadent?
Who doesn't like a good ole fashioned chocolate chip cookie?
Ingredients

1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.



Sugar Cookies:
Ingredients:

3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter (softened at room temperature)
1 egg, lightly beaten (egg should be at room temperature)
3 Tablespoons half-and-half
2 teaspoons vanilla extract

Directions:

1. Preheat oven to 400 degrees F (200 degrees C) .

2. Sift together all-purpose flour, baking powder, sugar and salt.

3. Cut in butter and blend with a pastry blender until mixture is crumbly.

4. With a fork, stir in lightly beaten egg, vanilla and half-and-half. Blend well with fork, then your hands to ensure thorough blending. Chill dough for one hour for easier rolling.

****If you are not rolling the dough, chill for 15 minutes then skip to step 6 for baking.

5. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes.

6. Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing.

7. Bake for 6 - 7 minutes, or until lightly brown.

Icing recipe:
Ingredients:

2 teaspoons milk
1 cup confectioners' sugar
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
assorted food coloring colors

Directions:

1. In a small bowl, stir together the milk and confectioners sugar until smooth.

2. Beat in corn syrup and the vanilla extract until icing is smooth and glossy. If the icing is too thick, add additinal corn syrup to thin slightly.

3. Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips.

4. Top with candy decorator balls, holiday sprinkles or any other festive design. Enjoy, these are as much fun to decorate as they are to eat!

No comments:

Post a Comment