Gingerbread Boys Recipe

December 1, 2012 Leave a Comment

Gingerbread Boys

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

These lightly spiced festive fellows are great to munch on.  And if I punch a hole in the cutout shapes before baking, I can use the sturdy cookies as tree ornaments, too.

Dore’ Merrick Grabski                                                                   Utica, New York

 

Gingerbread Boys Recipe

Gingerbread Boys

2/3 cup shortening

½ cup sugar

½ cup molasses

1 egg

3 cups all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground cloves

½ tsp. salt

½ tsp. ground nutmeg

Confectioners’ sugar icing, red-hot candies and

Miniature chocolate chips

In a mixing bowl, cream shortening and sugar.  Add molasses and egg; mix well.  Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well.  Divide dough in half. Refrigerate for at least 2 hours.

On a lightly floured surface, roll out each portion of dough to 1/8 inch thickness.  Cut with a 4 inch cookie cutter dipped in flour.  Place 2 inch apart on greased baking sheets.

Bake at 350 F. for 9 – 11 minutes or until edges are firm.  Remove to wire rack to cool.  Decorate as desired.

TIP:  Put 2 miniature chips for the eyes;  and 3 red-hot candies  in the center.

(Recipe for Gingerbread Boys was in Taste of Home Best Loved Cookies and bars, January 19, 2009 issue)

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Cinnamon Butter Cookies Recipe

September 23, 2012 Leave a Comment

Cinnamon Butter Spritz

Many, many years ago, (about 25 years ago) I bought two Viennese Classic Cookie Molds so I could make the Cinnamon Butter Cookies.  These trays had two unique shapes, nine cookies each, (times two).  You have to take your time, because you have to press the dough into the mold…bake…then unmold…they are really good.  Or you can use a cookie press…I think EVERYONE has one.  That is what I use now because it goes alot quicker.

Cinnamon Butter Cookies Recipe

Cinnamon Butter

1 cup butter

1 cup sugar

2 large eggs

3 cups flour

4 tsp. cinnamon

Preheat oven to 325F.  Cream butter; add sugar gradually.  Beat until very light and creamy; beat in eggs.  Add flour and cinnamon.  Stir until blended.

Press dough into ungreased mold and prick 3 times with fork (to keep dough from puffing while baking).  Dough should be level with top of mold.  Bake 10 to 15 minutes or until edges are slightly golden.  Remove from molds while hot.

If you can’t fine these pans; buy a Wilton Cookie Press and pick the shape you want (star, Christmas tree, etc.) Fill the press with the dough; then press the dough onto a cookie sheet.  Bake then at 325F. for 8 to 12 minutes.

* You can put ½ cup of finely chopped nuts in the batter (before they are baked).

* After the cookies are done baking and cool a while, I dip half in chocolate, and then I put candy sprinkles on them.

 

(Recipe for the Cinnamon Butter was on the Viennese Classic Cookie Mold, Wilton Cookie Maker, 1984)         

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Pumpkin Cream Cheese Coffeecake Recipe

September 15, 2012 Leave a Comment

 

Pumpkin Crean Cheese Coffeecake

I love cream cheese coffeecake, but a few years ago I had Pumpkin Cream Cheese Coffeecake that was really, really good.  It has coconut and nuts in the cake which is different, but delicious at the same time.  Try it…and you tell me how you like it!!

Pumpkin Cream Cheese Coffeecake Recipe

Pumpkin Cream Cheese Coffeecake

2 ¼ cups flour

2 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

2 eggs

2 cups sugar

1 ¼ cups LIBBY’S Solid Pack Pumpkin

¼ cup vegetable oil

½ tsp. vanilla

Filling *

Topping **

Preheat oven to 350 F.   Combine flour, cinnamon, baking soda and salt in large bowl.  Then combine eggs, sugar, pumpkin, oil and vanilla in a small bowl; mix well.  Add liquid ingredients to flour mixture; stir until just moistened.

Spread batter into greased 13×9-inch pan.  Top with heaping teaspoons on Filling.  Swirl with knife to marbleize.  Sprinkle with Topping.

Bake in 350 F. oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean.  Cool on wire rack.

Filling *      –  Combine 8 ounces softened cream cheese, 1 egg and 1 tablespoon sugar in small bowl.

Topping ** –  Combine ¾ cup flake coconut, ½ cup chopped nuts, ¼ cup sugar and ½ teaspoon cinnamon in small bowl.

(Recipe for Pumpkin Cream Cheese Coffeecake was on the back side of label)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Apple Streusel Coffee Cake Recipe

September 2, 2012 Leave a Comment

Apple Streusel Coffee Cake

I found this recipe on the back of the box of Bisquick, many, many years ago (1986).  This Apple Streusel Coffee Cake came out so good, that I still make it to this day (2012).  The only thing that I do different is I double the streusel, because I put it on to top of cake too.

Apple Streusel Coffee Cake Recipe

Apple Streusel Coffee Cake

3 cups Bisquick

1 cup sugar

¼ cup margarine, softened

1 ½ cups sour cream

1 ½ tsp. vanilla

2 eggs

2 cups chopped apples

Streusel:   It is doubled already

½ cup packed brown sugar

½ cup finely chopped walnuts

2 tsp. cinnamon

Glaze:  ¼ cup margarine

2 cups powdered sugar

1 tsp. vanilla

1 to 2 Tbsp. milk

Grease and flour 13×9 pan.  Prepare streusel; then set aside.  Mix Bisquick, sugar, margarine, sour cream, vanilla and eggs (the apples go in afterwards); beat vigorously 1 minute.  Spread ½ of the batter in pan; sprinkle (about ¾) streusel and ½ of the apples.  Put the rest of batter on; then top it with the remaining apples and streusel.

Bake in oven at 350 F. for 45 to 50 minutes.  When toothpick comes out clean, cake at that point is done.  When cake is cool, place on serving plate and drizzle with the glaze.

(Recipe for the Apple Streusel Coffee Cake was on the back of Bisquick, 1986.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe, on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Blueberry Muffins Recipe

August 23, 2012 Leave a Comment

Blueberry Muffins

I made these Blueberry Muffins in 1987 for the first time, and they were so delicious and easy that I’ve made them every year since.  It’s now 2012, and I know that every time you go to the fruit section at the market, the first thing you see is BLUEBERRIES.  I keep on thinking of toasting the blueberry muffins with butter, and having a nice hot cup of tea.  Boy, that does sound good.

Blueberry Muffins Recipe

Blueberry Muffins

½ cup sugar

¼ margarine or butter, softened

1 egg

2 ½ cups flour

4 tsp. baking powder

½ tsp. salt

1 cup milk

1 tsp. vanilla

½ cup blueberries, washed and drained

Topping:   ½ cup sugar

½ tsp. cinnamon

1/3 cup flour

¼ cup cold butter

 

Preheat oven to 375 F.  Line the cupcake pans with paper liners; about 12 to 14.  Cream butter and sugar until fluffy.  Beat in egg.  In separate bowl; combine flour, baking powder and salt.  Add dry ingredients to sugar mixture alternately with the milk; and vanilla and beat well.  Then fold in the blueberries.

In small bowl, mix sugar, cinnamon, flour and butter.  Mix until crumbly.  Sprinkle over batter.  Then bake the muffins on 375 F. for 20 to 25 minutes

(Recipe for the Blueberry Muffins came from Marie Shea)

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Magic Marshmallow Crescent Puffs

July 7, 2012 Leave a Comment

Magic Marshmallow Crescent Puffs

The first time I made the Magic Marshmallow Crescent Puffs I was living in Albany, NY back in 1987.  My husband’s family came to Albany one weekend, so I had made dinner, and I made these Magic Marshmallow Crescent Puffs for dessert.   It was the first time I had made these puffs, and I was so surprised when I bit into one of them.  You’ll have to make them to see what I mean.

Magic Marshmallow Crescent Puffs

 

Magic Marshmallow Crescent Puffs

¼ cup sugar

2 Tbsp. flour

1 tsp. cinnamon

2 (8 oz.) cans Pillsbury Refrigerated Quick Crescent Dinner Rolls

16 marshmallows

¼ cup margarine, melted

Glaze:    ½ powdered sugar

½ tsp. vanilla

2 to 3 tsp. milk

¼ cup chopped nuts

Heat oven to 375F.  In small bowl, combine sugar, flour and cinnamon.  Separate dough into 16 triangles.  Dip a marshmallow in melted margarine; roll in sugar mixture.  Place marshmallow on wide end of each triangle.  Roll up, starting at shortest side of triangle, rolling to opposite point.  Completely cover marshmallow, pinching edges of dough to seal.  Dip in melted margarine; place margarine side down in ungreased large muffin cup.  Repeat with remaining marshmallows.  Bake at 375F. for 12 to 15 minutes or until golden brown.  (To guard against spillage during baking, place foil or cookie sheet on rack below muffin cups.)  Immediately remove from pans.  In small bowl, combine all glaze ingredients; drizzle over warm rolls.  Sprinkle with nuts.   16 rolls

 

(Recipe for Magic Marshmallow Crescents Puffs is from Pillsbury Classic, 100 Prize Winning Bake-Off Recipes, 1987)

Hope you enjoyed the Magic Marshmallows Crescents Puffs recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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