1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 egg
1 (18.25 ounce) package white cake mix
1 cup chopped walnuts
2 cups semisweet chocolate chips
Preheat oven to 350°F. Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.
Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars.
Friday, November 30, 2007
Thursday, November 29, 2007
Czechoslovakian Cookies
1 cup butter
1 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
1/8 teaspoon ground cardamom
1/4 teaspoon ground allspice
2 cups flour
1 cup chopped pecans
1/2 cup strawberry jam
Preheat oven to 325° F. Grease one 8 inch square baking dish.
Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
Bake for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.
1 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
1/8 teaspoon ground cardamom
1/4 teaspoon ground allspice
2 cups flour
1 cup chopped pecans
1/2 cup strawberry jam
Preheat oven to 325° F. Grease one 8 inch square baking dish.
Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
Bake for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.
Wednesday, November 28, 2007
Margarita Balls
1 (12 ounce) package vanilla wafers
1/2 pound ground almonds
4 ounces white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tablespoons light corn syrup
Powdered sugar
Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
Melt four 1 oz squares white chocolate according to package directions.
In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
Shape into 1 inch balls and coat with sugar. Store in refrigerator.
1/2 pound ground almonds
4 ounces white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tablespoons light corn syrup
Powdered sugar
Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
Melt four 1 oz squares white chocolate according to package directions.
In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
Shape into 1 inch balls and coat with sugar. Store in refrigerator.
Tuesday, November 27, 2007
Jan Hagel Cookies
1 cup butter
1 cup white sugar
2 cups flour
1/2 teaspoon ground cinnamon
1 egg yolk
1 egg white
1/2 cup finely chopped walnuts (pecans work just as well)
Cream the butter and sugar. Add the egg yolk and beat thoroughly. (This should be very creamy.) Add the flour and cinnamon and mix well.
Spread thinly on 1 1/2 cookie sheets. Press down mixture with fingers, then score with a fork. Brush on a film of egg white mixed with a little water. Sprinkle the nuts over the top.
Bake for 30 minutes at 300° F. Remove from oven and cut into squares or oblongs. When cold, remove from cookie sheet.
1 cup white sugar
2 cups flour
1/2 teaspoon ground cinnamon
1 egg yolk
1 egg white
1/2 cup finely chopped walnuts (pecans work just as well)
Cream the butter and sugar. Add the egg yolk and beat thoroughly. (This should be very creamy.) Add the flour and cinnamon and mix well.
Spread thinly on 1 1/2 cookie sheets. Press down mixture with fingers, then score with a fork. Brush on a film of egg white mixed with a little water. Sprinkle the nuts over the top.
Bake for 30 minutes at 300° F. Remove from oven and cut into squares or oblongs. When cold, remove from cookie sheet.
Sunday, November 25, 2007
Walnut Sugar Cookies
3/4 cup walnuts
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup confectioners' sugar
1 large egg yolk
1 tablespoon brandy
1 teaspoon pure vanilla extract
1 to 2 tablespoons almond extract
3/4 cup confectioners' sugar
Preheat the oven to 350° F.
Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground).
Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
Line two baking sheets with parchment or coat with nonstick spray.
With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
Remove cookies from the oven and immediately sprinkle them lightly with the almond extract. (If you don't have a brush, simply dip your fingers into the extract and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of almonds.
Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.
Dough can be frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 1 week. Baked cookies can be wrapped in plastic, then aluminum foil, for up to 2 weeks. To serve, let cookies come to room temperature before dusting with confectioners' sugar.
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup confectioners' sugar
1 large egg yolk
1 tablespoon brandy
1 teaspoon pure vanilla extract
1 to 2 tablespoons almond extract
3/4 cup confectioners' sugar
Preheat the oven to 350° F.
Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground).
Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
Line two baking sheets with parchment or coat with nonstick spray.
With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
Remove cookies from the oven and immediately sprinkle them lightly with the almond extract. (If you don't have a brush, simply dip your fingers into the extract and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of almonds.
Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.
Dough can be frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 1 week. Baked cookies can be wrapped in plastic, then aluminum foil, for up to 2 weeks. To serve, let cookies come to room temperature before dusting with confectioners' sugar.
Saturday, November 24, 2007
Shortbread Cookies
1 cup butter, softened
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups flour
Preheat the oven to 375° F.
Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls, or in a decorators bag with a large star shaped tip, 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on pan and then move to wire racks.
These can also be drizzled, when cool, with a colorful glaze for the holidays.
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups flour
Preheat the oven to 375° F.
Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls, or in a decorators bag with a large star shaped tip, 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on pan and then move to wire racks.
These can also be drizzled, when cool, with a colorful glaze for the holidays.
Friday, November 23, 2007
Chocolate Kiss Cookies
1 cup margarine, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup finely chopped walnuts
1 (6 ounce) bag milk chocolate candy kisses
1/3 cup confectioners' sugar for decoration
In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
Preheat oven to 375° F.
Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.
1/2 cup white sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup finely chopped walnuts
1 (6 ounce) bag milk chocolate candy kisses
1/3 cup confectioners' sugar for decoration
In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
Preheat oven to 375° F.
Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.
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