Directions
Step 1
Combine the apples and lemon juice in a bowl and set aside. In a large bowl combine the flour, baking powder, cinnamon, and salt. Whisk lightly.
Step 2
In a separate bowl whisk the eggs and sugar together. Add the milk, bourbon, vanilla extract, and butter. Whisk to fully combined
Step 3
Pour the wet ingredients into the flour mixture. Fold together until combined. Fold in apples, until evenly distributed.
Step 4
Place shapes on an ungreased baking sheet. Bake for 5 minutes at 400°F. Cool then ice and Enjoy!
Step 5
In a Dutch oven or heaving large sauce pan, add the oil and heat to 350° using a candy thermometer.
Step 6
While the oil heats, In a small bowl combine the powdered sugar, vanilla extract, and water. Set aside.
Step 7
Using a cookie scoop, carefully drop balls of batter into the oil.
Step 8
Do not overcrowd. You want to make sure the batter can float freely and cook properly.
Step 9
Watch carefully, as it only takes 3-4 minutes to cook, keeping an eye on the temperature and adjust as needed to maintain 350°. As soon as the fritters are done transfer them to a baking rack.
Drizzle with the prepared glaze and finish with a generous amount of powdered sugar. Serve immediately!
Ingredients
Glaze:
Directions
Step 1
Preheat oven to 400°F. Mix together margarine, Sugar, & Egg. Then add Salt, baking soda, and flour. Mix until well combined.
Step 2
Refrigerate the dough until chilled. Then roll it out and cut into shapes using desired cookie cutters.
Step 3
While dough is chilling, make the icing. Combine Confectioners’ (powdered) sugar with Orange juice and melted butter. Then add orange zest. Set aside until cookies are baked.
Step 4
Place shapes on an ungreased baking sheet. Bake for 5 minutes at 400°F. Cool then ice and Enjoy!
Ingredients
Directions
Step 1
Preheat oven to 350°F. In large bowl beat egg. Add sugar and beat until fluffy. Stir in honey and molasses.
Step 2
Sift together flour, nutmeg, cinnamon, cloves, allspice, salt, and baking soda. Blend into egg and sugar mixture. Stir in almonds and fruits.
Step 3
Refrigerate for 3 hours. Pat mixture into 2 greased 9” x 13” baking pans. Bake in preheated oven for 15 minutes. Cool for 12 minutes. Remove from pans and cut into squares, allow to cool thoroughly.
Step 4
Combine all glaze ingredients. Invert cookies and brush with glaze. These keep best in a tightly covered container.
Ingredients
Directions
Step 1
Preheat oven to 350°F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a med. bowl. In a large bowl, beat with electric mixer the sugar, butter, lemon zest, and salt. Beat in eggs 1 at a time.
Step 2
Add in the flour mixture and beat just until blended. Stir in the cranberries and pistachios. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.
Step 3
Bake until lightly golden, about 40 minutes. Cool for 30 minutes
Step 4
Place the log on a cutting board. Using a serrated knife, cut the log on a diagonal into ½ to 3/4 inch slices. Place slices on a baking sheet. Bake for about 15 minutes. Transfer biscotti on a cooling rack and cool completely. Melt white chocolate. Dip half of the biscotti into the chocolate and sprinkle with colored sugar. Store in an airtight container up to 4 days.
Ingredients
Directions
Step 1
In a large pot, combine the cherry pie filling, sugar, crushed pineapple, and cornstarch. Stir while cooking on medium heat until the mixture thickens.
Step 2
Add gelatin, mix, and let cool for 15 minutes. Add sliced bananas and nuts until evenly combined.
Step 3
Evenly divide mixture into each pie crust. Refrigerate until chilled. Top each pie with whip topping then sprinkle with nuts. Refrigerate leftovers, but I doubt you will have any.
Ingredients
Yields 2 Pies
Each holiday, my late mother would find unique ways to make traditional recipes as easy as possible. Enjoy this dessert with the same amazing taste and a bit less hassle.
Directions
Step 1
Preheat oven to 325° F
Beat cream cheese, sugar, and vanilla for filling with an electric mixer until blended and smooth.
Step 2
Add eggs: beat until well blended.
Step 3
Pour filling into prepared pie crust. Bake for 40 minutes or until the center is almost set.
Step 4
Refrigerate for 3 hours (4 hours is better). Before serving top pie with the cherry pie filling. Keep refrigerated until ready to serve.
Ingredients
Directions
Step 1
Preheat oven to 325°F. Combine flour, sugar, eggs, and butter. Mixture will be thick. Fold in pecans and cranberries, using care not to break too many.
Step 2
Spread evenly in a well-greased 10.5 inch tart dish (do not pack down)
Step 3
Bake for 1 hour. Check for doneness then bake for additional 10 minutes to brown the top and edges are slightly crispy. Cool completely, serve with vanilla ice cream or whip topping. Save some leftovers as this is a delicious breakfast treat the next morning!!
Ingredients
Directions
Step 1 – Make the crust
Whisk flour with salt in a medium bowl. Using your fingertips, blend in butter and shortening until they resemble small peas. Sprinkle water on tip and mix until dough begins to come together; add another tablespoon or 2 of ice water as needed. Turn dough out onto a work surface and gently knead 2 or 3 times, just until it comes together. Divide dough in half and pat each half into a 1-inch-thick disk, wrap in plastic wrap and refrigerate until firm, about 1 hour.
Step 2
Roll out the dough on a lightly floured work surface with a lightly floured rolling pin in to an 11-inch round about 1/8 inch thick. Ease dough into a 9-inch fluted tart pan with a removable bottom. Trim overhang so it is flush with rim of tart pan. Refrigerate crust until firm, about 30 minutes.
Ingredients
Crust
Filling
Delicious warm or cold, these chewy bars have rich brown topping that looks like New Mexico adobe.
Directions
Step 1
Cream shortening, butter, & sugar. Beat in the whole egg and two of the egg yolks.
Step 2
Sift flour, baking powder & salt; Combine the two mixtures together and blend thoroughly.
Step 3
Spread batter in a greased 9”x 13” baking pan. Sprinkle nuts, chocolate chips, and marshmallows over the batter. Beat 2 egg whites until stiff; fold in brown sugar. Spread over top of batter.
Step 4
Bake for 35 minutes. Let cool, then cut into bars.
Ingredients
Directions
Step 1
Preheat oven to 375°F. In a mixing bowl, with a hand mixer beat butter and sugar until well combined. Add egg and beat until smooth.
Step 2
Add almond extract, salt, and baking powder, mix until combined. Add Gluten-Free flour and mix until all ingredients are well incorporated.
Step 3
Using a small scoop, make balls of dough about 1” in diameter, and drop each ball one at a time into the sugar/cinnamon mixture until completely coated. Place each ball on a greased baking sheet about 1 ½ inches apart. Use a flat-bottom glass to flatten the cookie dough about 1 ½ inches in diameter and about 3/8 inch thick
Step 4
Bake cookies for 8 minutes for a chewing cookie and 10 minutes for a crispier cookie. Enjoy!
Ingredients
Directions
Step 1
In medium bowl, combine cream cheese and sour cream.
Step 2
Blend in curry powder.
Step 3
Add onions, raisins and peanuts and mix thoroughly. Form into a ball.
Step 4
Pour chutney over the cheese ball and serve with crackers.
Ingredients
Directions
Step 1
Preheat oven to 250 degrees F (120 degrees C).
Step 2
Mix sugar, cinnamon, and salt together in a small bowl.
Step 3
Whisk egg white and water together in a large bowl until frothy. Toss pecans in the egg white mixture to coat. Slowly pour in sugar mixture and stir until pecans are evenly coated. Spread onto a baking sheet.
Step 4
Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes. Until pecans are evenly browned, another 30 to 50 minutes.
*Based on reviews, we’ve reduced the amount of sugar and salt in this recipe. The original recipe called for 1 cup white sugar and 1 teaspoon salt
Ingredients
Directions
Step 1
Preheat oven to 400 degrees F. Cream butter and sugar; blend in egg and flavoring. In a separate bowl, combine dry ingredients and stir into creamed mixture. Mix well.
Step 2
Do not chill the dough. Pack dough, half at a time, in cookie press. Press into desired shapes on ungreased cookie sheet.
Step 3
If desired, sprinkle with colored sugar crystals or trim with pieces of red and green candied cherries, pressing cherries lightly into dough.
Step 4
Bake at 400 degrees F for 7 to 8 minutes. Cool. Makes about 6 dozen.
*Instead of cherries, top with almonds. Use almond extract instead of vanilla. Sprinkle with sugar.
Ingredients
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Combine first 4 ingredients. Beat in eggs, one at a time; beat well after each. Stir in milk.
Step 2
In a separate bowl, stir flour and baking powder together. Stir into egg mixture and allow mixture to chill.
Step 3
Using 1 tablespoon dough for each, shape into balls; roll in a powdered sugar. Place on greased cookie sheet.
Step 4
Bake at 375 degrees for 10 to 12 minutes. While warm, roll again in powdered sugar. Makes 4 dozen.
Ingredients
Directions
Step 1
Melt almond bark and all chocolate chips, you can use a crock pot, double boiler or microwave.
Step 2
Stir in peanuts.
Step 3
Using 1 tablespoon dough for each, shape into balls; roll in a powdered sugar. Place on greased cookie sheet.
Step 4
Drop onto wax paper and let set. Makes several dozen clusters.
Ingredients
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). In large bowl, beat ½ cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
Step 2
Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
Step 3
Bake 8 to 10 minutes or until edges are light and golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
*Add razzle-dazzle by rolling the balls of dough in colored sugar instead of regular granulated sugar.
Ingredients
Directions
Step 1
Preheat oven to 350 degrees F. Cream butter, cream cheese, and sugar; add egg yolk and flavorings; beat until light.
Step 2
Add sifted flour and salt; mix well.
Step 3
Force through spritz gun or cookie press onto cookie sheets. Decorate as desired.
Step 4
Bake in moderate oven, 350 degrees F, about 15 minutes. Makes about 6 dozen. Store airtight.
Ingredients
