Thursday, December 12, 2013

Holiday Baking

My project for today is to buy all the supplies needed for my holiday baking.  I already have purchased the containers to put the goodies in.  Olivia comes home tonight (yay!) and I want to have everything all ready for us to cook tomorrow!

Last night I began making my list.  However, I could not find all of my Christmastime recipes!  I had them all typed in one document and saved on our computer that crashed a couple of years ago.  I did have a printout of these recipes, but only 2 pages were in my recipe binder……I have no idea where the other pages are!  So, I searched the archives of my blog and found the missing recipes.  I am going to retype the recipes and save them on my laptop.  I am also going to post them below so that I will have them readily available.

Christmas Recipes

Neiman Marcus Cookies
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
5 cups blended oatmeal (measure oatmeal first, then grind to flour in a food processor or blender)
24 oz. chocolate chips
1 8 oz. Hersey bar, grated
3 cups chopped pecans

Cream butter and both sugars. Add eggs and vanilla. Mix in a separate bowl the flour, salt, baking soda and powder, and oatmeal flour. Slowly add to the butter/sugar mixture. Add chocolate chips, grated Hersey bar, and nuts. Drop by spoonfuls onto a cookie sheet. Bake at 375 for 10-12 minutes.

Bumpy Cookies
1 pkg. vanilla candy coating
3 cups mini marshmallows
2 cups crunchy peanut butter
1 jar roasted peanuts
4 cups rice krispies

Melt candy coating in microwave following package directions. Stir in peanut butter. Mix all other ingredients in a large bowl. Pour candy/peanut butter mixture over and mix thoroughly. Drop by spoonfuls onto waxed paper. Allow to cool and set for about 30 minutes.

Rice Krisipe Goodies
1 cup light Karo syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
1 bag chocolate chips
1 bag butterscotch chips

Heat karo syrup and sugar over medium low heat until melted and blended. Remove from heat and stir in peanut butter. Pour mixture over the rice krispies. Press into a greased 9 x 13 baking dish. Melt chocolate and butterscotch chips together in microwave. Spread over rice krispies. Place dish in refrigerator for about 30 minutes. Cut into small squares. Store at room temperature.

Reindeer Food
1 bag milk chocolate chips
1 cup peanut butter
1/2 cup butter
1 13 oz. box rice chex
3 cups powdered sugar

Melt chips, peanut butter, and butter in the microwave. Stir to combine. Pour over cereal, stirring gently. Pour powdered sugar over all and toss gently. Spread onto waxed paper to cool. After completely dry, store in air tight containers or bags.

Seasoned Oyster Crackers
1 box oyster crackers
1/4 cup vegetable oil
1 package Ranch dressing mix powder
1/2 tsp. garlic powder
1/4 tsp. dill weed
1/4 tsp. lemon pepper seasoning

Mix oil and seasonings in a large mixing bowl. Add box of crackers and toss to completely coat.

Sugar Cookies
1 1/2 cups powdered sugar
1 cup softened butter
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 cups flour
1 tsp. baking soda

Cream butter and sugar. Add egg, vanilla, and almond extract. Mix. Gradually add the flour and baking soda. Divide dough into 4 discs, wrap in plastic wrap, and refrigerate. Chill for at least 2 hours. Preheat oven to 375. Roll cookie dough onto a floured surface and use cookies cutters to cut into desired shapes. Bake cookies for 8-10 minutes. Move to wire racks to cool. When cookies are completely cool, decorate with royal icing.

I follow the recipe on the back of the meringue powder can. You can buy meringue powder at Walmart or Hobby Lobby. All you need in addition to the meringue powder is water and powdered sugar. We divide the icing into small bowls and use food coloring or paste to color the icing a variety of colors.

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