COOKIES & BARS
Pumpkin Orange Cookies:
2-1/2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
½ cup packed brown sugar
1 large egg
1 can (15 oz.) Libby’s 100% Pure Pumpkin
2 tablespoons orange juice
1 teaspoon grated orange zest
½ cup chopped nuts (optional)
Orange Glaze (recipe follows)
Preheat oven to 375 degrees. Combine flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl, beat until creamy. Add egg, pumpkin, orange juice and orange zest; beat until combined.
Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded teaspoon onto ungreased baking sheets. Bake for 12-14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about ½ teaspoon Orange Glaze. Makes about 4 dozen cookies.
Orange Glaze:
Combine 1-1/2 cups sifted powdered sugar, 2-3 tablespoons orange juice and ½ teaspoon grated orange zest in medium bowl until smooth.
Chocolate Mint Layer Bars
¼ cup (1/2 stick) butter or margarine
2 cups (about 15) finely ground crème-filled chocolate sandwich cookies
1-1/2 cups chopped nuts
1 cup flaked coconut
1 can (14 oz.) Carnation sweetened condensed milk
1-2/3 cups (10 oz. pkg.) Nestle Toll House Swirled Semi-Sweet Chocolate & Mint
Morsels
Preheat oven to 350 degrees. Melt butter in 13x9-inch baking pan in oven; remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan. Sprinkle with nuts and coconut. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down slightly. Bake for 20-25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars. Makes 2 dozen.
Swirled Raspberry Chocolate Streusel Bars
1-3/4 cups all-purpose flour
1-1/2 cups quick-cooking oats
½ cup granulated sugar
1/3 cup packed brown sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) butter or margarine, slightly softened and cut into pieces
1 cup seedless raspberry jam
1-2/3 cups (10-oz. pkg.) Nestle Toll House Swirled Dark Chocolate & Raspberry Morsels, divided
1/3 cup slivered almonds
Preheat oven to 350 degrees. Grease 13x9-inch baking pan. Combine flour, oats, granulated sugar, brown sugar, baking powder and salt in large bowl. Add butter; cut in with pastry blender or press flour mixture and butter between fingers until crumbly and evenly mixed. Reserve 1-1/2 cups oat mixture for topping. Press remaining mixture onto bottom of prepared baking pan. Spread jam over crust.
Sprinkle with 1 cup morsels. Combine reserved oat mixture, remaining morsels and almonds; sprinkle over morsels in baking pan. Bake for 35-40 minutes or until golden brown around edges and center is set. Cool completely in pan on wire rack. Cut into bars. Makes 2-1/2 dozen bars.
Oatmeal Scotchies:
1-1/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup (2 sticks) butter or margarine, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
] teaspoon vanilla extract or grated zest of orange
3 cups quick or old-fashioned oats
1-2/3 cups (11-oz. pkg.) Nestle Toll House Butterscotch flavored morsels
Preheat oven to 375 degrees. Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Makes about 4 dozen cookies.
SNACKS & DIPS
Sugar-and-Spice Nuts:
Makes about 5 cups. Use 1 pound of your favorite combination of raw nuts to make this addictive snack.
¾ cup sugar
1 tablespoon Sweet Spice Blend (see recipe below)
¾ teaspoon salt
1 egg white
1 tablespoon water
1 pound pecan halves*
Combine first 3 ingredients in a medium bowl; set aside. Beat egg white and 1 tablespoon water in a medium bowl using a handheld egg beater or a wire whist until foamy. (no liquid should remain) Add pecans, stirring until evenly coated. Add pecans to sugar mixture, stirring until evenly coated. Place pecans in a single layer on a buttered 15 x 10-inch jelly roll pan. Bake at 275 degrees for 50-55 minutes, stirring every 15 minutes. Spread immediately in a single layer on wax paper; cool completely. Store in an airtight container.
*whole almonds or walnut halves may be substituted.
Sweet Spice Blend:
2 tablespoons light brown sugar
2 tablespoons ground cinnamon
4 teaspoons dried ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground cardamom
Combine all ingredients in a small bowl. Store in an airtight container. Makes 6 tablespoons.
Sweet-Hot Honey Mustard:
2 cups sugar
1-1/2 cups dry mustard
2 cups white vinegar
3 large eggs, lightly beaten
½ cup honey
Whisk together sugar and mustard in a heavy 3-quart saucepan, gradually whisk in vinegar and eggs until blended. Cook mustard mixture over medium heat, whisking constantly, 10-12 minutes or until smooth and thickened. Remove from heat, and whisk in honey. Let cool, and store in airtight containers in the refrigerator for up to 1 month. Makes 4 cups.
Delicious compliment to holiday hams and turkeys. Spread on a grilled chicken sandwich or over the crust of a quiche before adding the filling. It also makes a bold and spicy dip for egg rolls
NOTE: Look for bargains on packets of dry mustard at wholesale clubs and specialty markets, or order online at: http://www.pentzeys.com
Italian Parmesan Herb Mix:
1 (8-oz.) container grated Parmesan cheese
3 tablespoons dried Italian seasoning
3 tablespoons dried parsley flakes
1 tablespoon granulated garlic
½ teaspoon ground red pepper
Stir together all ingredients. Package mixture in airtight containers and store in refrigerator up to 6 weeks. Makes 2 cups.
COCKTAILS / PUNCH
Whiskey Punch:
2 liters whiskey or bourbon
½ liter dark rum
1-1/4 cups sugar
7 cups strong-brewed tea
3-1/2 cups fresh lemon juice or
4 (7.5-ounce) bottles frozen lemon juice, thawed
2 quarts orange juice
Stir together all ingredients in a large crock or food-safe container. Cover mixture, and chill up to 3 days before serving. NOTE: for strong-brewed tea, pour 5 cups boiling water over 2 family-size tea bags; cover and steep 5 minutes. Remove tea bags from water, squeezing gently. Add 2 cups cold water.
Wayne’s “French 75”:
3 tablespoons brandy
1 tablespoon orange liqueur
Crushed ice cubes
1 lemon wedge
1 small lemon rind twist
½ cup Champagne or sparkling wine
Combine first 3 ingredients in a cocktail shaker or martini shaker. Cover with lid, and shake 30 seconds or until thoroughly chilled. Remove lid, and strain into a martini glass. Squeeze juice from lemon wedge into glass, rub lemon rind twist around rim, and drop into glass. Add Champagne to brandy mixture, and serve immediately.