3/4 cup granulated sugar
1/2 cup dark or light brown sugar, packed
4 ounces butter, softened
1/2 cup sour cream
1/2 cup orange juice concentrate, thawed
1 teaspoon vanilla
2 large eggs
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 cups quick oats
1 1/2 cups dried cranberries (6 ounces)
1/2 cup chopped pecans, optional
Icing:
2 cups confectioners' sugar
3 to 4 tablespoons orange juice concentrate, thawed
2 tablespoons melted butter
Preparation:
Line cookie sheets with parchment paper or silicone mat; spray
lightly with nonstick cooking spray.
In a mixing bowl, beat sugars with butter until smooth. Beat
in sour cream, orange juice concentrate, vanilla, and eggs.
In a bowl, combine the flour, baking powder and soda, and oats.
Slowly stir into the first mixture, blending well. Stir in the
dried cranberries and pecans, if using.
Using a teaspoon, drop spoonfuls of cookie dough onto prepared
baking sheet, spacing about 2 inches apart. Chill the cookies
for about 15 minutes before baking. Heat oven to 350°. Bake
cookies for 10 to 14 minutes, until browned and set.
For icing, combine confectioners sugar with the melted butter
and 3 tablespoons of orange juice concentrate. Add more juice,
as needed to make a spreadable mixture. Spread a little of the
icing on hot cookies.
Makes about 4 to 5 dozen drop cookies.
Chocolate-Dipped Shortbread Logs
10 tablespoons butter, softened
1 cup all-purpose flour
1/3 cup cornstarch
1/4 cup brown sugar, packed
1/3 cup ground almonds
1 teaspoon vanilla extract
1/4 teaspoon almond extract, optional
1 cup semisweet chocolate chips
3 teaspoons shortening
1/3 cup finely chopped blanched almonds
Preparation:
A food processor makes mixing quick and easy.
Beat butter with flour, cornstarch, sugar, ground almonds,
vanilla, and almond extract, if using. When dough begins to
clump together, take it up and shape into a cylinder. Divide
dough into 4 equal portions. Pinch and press each portion into
a 12- to 14-inch rope, about 1/2 to 3/4 inches in diameter.
Gently roll on a smooth surface to smooth out wrinkles and
cracks. Cut each rope into 2-inch lengths and place on
ungreased baking sheets. Bake in a preheated 350° oven for
15 to 18 minutes, or until just golden on bottoms. Cool on
wire racks.
In a double boiler over hot water, combine semisweet chocolate
chips with the shortening. Heat over low heat, stirring
occasionally, until chocolate is melted and well blended.
Dip half of each cookie into the chocolate, then dip into
chopped almonds. Place on wire rack over waxed paper for drips.
Let cool until chocolate is set.
Makes about 2 to 2 1/2 dozen cookies.
Mocha Butterballs
1 cup butter, soft
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons instant coffee powder
1/4 cup unsweetened cocoa
1 3/4 cups flour, sift before measuring
1/2 teaspoon salt
2 cups finely chopped pecans
sifted powdered sugar
Preparation:
Cream together the butter, sugar, and vanilla until light. Add
coffee powder, cocoa, flour, and salt; mix well. Shape into
1-inch balls; place on ungreased cookie sheets. Bake at 325°
for about 15 minutes. Cool and roll in sifted powdered sugar.
Makes about 5 to 6 dozen mocha cookies.
Cream Cheese Drop Cookies
Cook Time: 10 minutes
Total Time: 10 minutes
Ingredients:
1 cup butter
2 packages (3 ounces each) cream cheese, room temperature
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
2 tablespoons milk
2 cups all-purpose flour
1/2 cup toasted coconut*
pecan halves or halved candied cherries
Preparation:
Cream together the butter, cream cheese, sugar, salt, and
vanilla. Add egg and milk; beat well. Stir in the flour and
toasted coconut. Drop cookie batter from teaspoons onto
ungreased baking sheet then press a pecan half or cherry half
into the top of each. Bake at 325° for 18 to 20 minutes.
Remove cookies to a rack to cool.
Makes about 5 dozen cream cheese cookies.
*To toast coconut in the oven, spread coconut on a baking
sheet in a single layer. Bake at 325°, stirring occasionally,
until golden brown, about 10 minutes.
Coconut Cookies
Cook Time: 14 minutes
Total Time: 14 minutes
3/4 cup butter
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
2 cups sifted flour, all-purpose
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup grated coconut, toasted
Preparation:
Toast coconut:
Spread coconut in shallow pan. Bake at 350° for about 15 minutes,
stirring frequently, until lightly browned.
Cream butter; gradually add sugar and beat until light and
fluffy. Beat egg and vanilla into the butter mixture. Sift
together the flour, baking powder, and salt; add coconut.
Combine butter and coconut mixture with dry ingredients,
kneading with hands until the mixture is moistened and holds
together. Chill in refrigerator for about 20 to 30 minutes,
until firm. On a lightly floured boll roll portions of dough
out to 1/8-inch thickness and cut out with floured cookie
cutters or cut into rounds. Bake on ungreased cookie sheets
at 350° for 10 to 14 minutes, or until edges are browned and
cookies are done. Loosen with a spatula right away then let
cookies cool in pans.
Makes about 60 cookies.
CROCK POT CITRUS FISH
Ingredients:
1 1/2 lb. fish filets
Salt and pepper to taste
1 medium onion, chopped
5 Tablespoons chopped parsley
4 teaspoons oil
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
Orange and lemon slices
Directions:
1. Butter slow cooker/Crock Pot and put salt and pepper on fish
to taste.
2. Place fish in pot. Put onion, parsley and grated rinds and
oil over fish.
3. Cover and cook on low for 1 1/2 hours. Serve garnished with
orange and lemon slices.
CROCK POT COCONUT THAI SHRIMP AND RICE
Ingredients:
2 (10 oz.) cans chicken broth
1 cup water
1 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 Tablespoon minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrot peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted coconut for garnish (optional)
Directions:
1. In a 5 quart crock pot, combine chicken broth, water,
coriander, cumin, salt, cayenne pepper, lime zest, lime juice,
garlic and ginger.
2. Stir in onion, pepper, carrot, coconut, raisins and rice.
3. Cover and cook on low 3 1/2 hours, or until rice is tender.
Check after 3 hours and if liquid is absorbed, but rice is not
tender, add 1 more cup water.
4. When rice is tender, stir in shrimp and snow peas. Cook 30
minutes longer. Sprinkle with toasted coconut and serve.
