Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour


Cookies, Cookies Everywhere

Whether your loved ones are off in the desert carrying a flag, or off living in some far flung state of the union, the thing that makes Christmas is cookies from home.

Here a few recipes that travel well and don't taste at all like anything you buy in a package. You will have to keep some for in-house quality checks and to send over the fence, of course. That is part of the holiday fun, isn't it?


Mincemeat-Oatmeal Drop Cookies

Phyllis Hart of Rolla, N.D., made these every Christmas for 40 years.

1 1/2 sticks (12 tablespoons) butter
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla or l/2 teaspoon rum extract
2 cups old-fashioned rolled oats
1 package (9-oz.) mincemeat
1/2 cup water
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350 F. Cream together butter and sugar; then beat in eggs 1 at a time. Add vanilla. Combine water with oatmeal and mincemeat; stir in. Sift together the remaining ingredients and stir in. Drop by rounded teaspoons, 2-inches apart, bake on ungreased cookie sheets for 8 to 10 minutes.


Peanut Butter Crisscrosses

Orange juice is a nice addition to these melt-in-the-mouth favorites.

2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or shortening
1/2 cup peanut butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup orange juice

Preheat oven to 375 F. Sift together the flour, baking powder and salt; beat in egg. Sift in the flour mixture adding alternately with orange juice and blending well to make a stiff dough. Chill until firm enough to handle. Roll dough, a teaspoonful at a time, into balls; place, 3-inches apart, on ungreased cookie sheet; flatten, crisscross fashion with a fork. Bake 12 minutes, or until golden. Cool on wire racks. Makes about 5 dozen.


Date-Filled Cookies

This recipe is an old favorite from Ruth Broughton of Powers Lake, N.D. The filling oozes out a bit and looks appetizing. The filling helps keep them fresh.

Filling:
1 cup chopped dates
1/4 cup granulated sugar
1/2 cup water
Dough:
2 cups brown sugar
1 cup shortening or butter
3 eggs, beaten
1/4 cup hot water
1 teaspoon baking soda
1 teaspoon salt, or less
All-purpose flour to make a soft dough
1 teaspoon vanilla

Combine dates, sugar and water in a saucepan and cook until dates are very soft and lose their shape, stirring often. Meanwhile, Cream brown sugar and shortening together; beat in eggs. Stir together the 1/4 cup hot water, baking soda and salt, until dissolved. Add to butter mixture and then gradually stir in flour to make a soft dough. Chill. Preheat oven to 350 and grease baking sheets. Pat out rounds of dough about 1/4-inch thick. Place a dollop of date filling on top and then a smaller dollop of cookie dough on that. Bake until lightly browned. Makes "a bunch."


Orange-Chocolate Chip Cookies

Jamie Sue Swanson of Jordan, M.N., loves these chocolate chips with a twist.

1 teaspoon cinnamon
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Zest from 1 orange
1 cup granulated sugar
1/2 cup brown sugar
1 pound (4 sticks) butter, softened
2 large eggs
1 teaspoon orange extract
1 1/2 cups orange-flavored chocolate chips
1 cup chopped walnuts or pecans, chopped

Preheat oven to 300 F. Butter baking sheets. Sift first 4 ingredients into bowl and stir in zest with a fork. Cream the 2 sugars and butter together; beat in eggs and flavoring. Stir in chocolate and nuts. Drop onto cookie sheets and bake until edges are golden. Make any size.


Fudge Sandwiches

Use your rice-krispie bar recipe and sandwich two halves together with a quick and easy fudge.

1 recipe rice-krispie bars
1 cup semi-sweet chocolate chips
1/2 cup sifted confectioners sugar
2 tablespoons butter
1 tablespoon water

Combine morsels, sugar, butter and water in saucepan and heat over very low heat or simmering hot water until morsels melt and you can stir into a smooth fudge. Cut cold rice-krispie bars into l l/2-inch squares and sandwich with the fudge filling.

Get the have-to-be mailed gifts on their way now!

Untitled
Ingredient
Title
Chef
Category

Untitled
PAST RECIPES FROM BEV BARBOUR
Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Don't let those pumpkins scare you
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Cookies
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

Google
 
Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com