Birthday Cookies for Pam Cooper

This is a recipe that was made especially for Pam Cooper's (21st?) birthday.  These cookies have everything that make a cookie addictive for children and adults, alike.  When I baked these, a few cookies had a lightly browned edge.  The ones that I made for Pam where done but not browned.  The reason that I am sharing this information with you is because if you choose to bake these until the edges just start to brown, the cookie will be more crisp and take on a light, nutty flavor.  These need to chill, so you can make the dough ahead of time and then bake when ready to serve.

Decorated Butter Cookies with Insect Candy

Jennifer White, aka, The Candy Lady,aka The Candy Outfitter, asked me to make something with the insect candy that her company sells.  After discussing it with my sister, Nancy, we came up with these cute cookies.  Jennifer donated the candy and we got to work.  Nancy decorated the cookies after I baked them.

Raspberry Filled Cocoa Cookies

These cookies are mildly chocolate and a wonderful addition to a Sunday Brunch.  You could increase the flavor by adding a little flavoring or liqueur in place of part or all of the water, but I like these the way they are. The cookie is a spin-off of an oil pie crust, so it is crisp. The touch of jam and sprinkled sugar topping adds a hint of sweetness. Use any type of jam that you like, I  had Raspberry on hand, so that is what I used.
Preheat the oven to 375 degrees.

2 cups of Flour
1 teaspoon of Salt
3 Tablespoons of Cocoa Powder
5 Tablespoons of Sugar
8-9 Tablespoons of Water
1/2 cup of Oil
Raspberry Jam
Sugar for sprinkling

Sift the dry ingredients together and then lightly mix to combine. Make a well.  Measure the oil and then add water on the top. Do not mix. Pour into the dry ingredients.  Mix with a fork to combine. Wet the surface of the counter and use 2 pieces of parchment a paper.  Lay the first piece of parchment paper on the wet surface. This will allow the paper to adhere to the counter.  Place the dough on the first piece of parchment. Cover with the second piece of parchment and roll out the dough to about a 12 inch square.  Cut the edges to make to remove any dough that is not of a consistent thickness.  Cut the dough into 2 1/2 to 3 inch squares.  Separate the square.  Then cut another square inside about 1/4 inch from the edge, leaving opposite corners, uncut. Lift the corners to make sure that the dough is cut at the corners.

Fill with 1/4 teaspoon of jam. Fold the first corner over and press the top edge to the bottom edge.

Fold the second corner over the first and press the edge together. 

Dampen the tops and sprinkle with sugar.  Transfer to a cookie sheet covered with parchment paper.  Bake at 375 degrees for 15 to 18 minutes or until tops start to brown. Remove to a cookie rack and let cool completely before serving, as the jam is very hot. Makes about 18 cookies.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/raspberry-filled-cocoa-cookies

Chocolate Cake Truffles

You remember the chocolate cake that was supposed to open the heavens with angels singing, but instead, half of it was transformed into a trifle? That trifle posted on January 1st, and I froze the remainder of the cake.  This used about a quarter of the cake.  It requires 2 cups of crumbled cake.  It really does not matter what type of cake that you use.  I happen to have the balance of the "not heavenly" chocolate cake, that is the cake that was used. 
This is similar to a bourbon or a rum ball.  It does not have quite the same texture but these little jewels are quite delicious and rich.
Also, I used Triple Sec to help moisten the dough but any kind of liquor could be substituted or just use straight Karo or other corn syrup.  It is up to you.  I like the orange flavor that the Triple Sec lends.  I did not use orange juice because I felt that would allow the truffles to mold.  That is just a hunch.  It is not based on anything else.   Notice that, except for the cake, I only used no granular ingredients.  This is so the texture would be smooth. If you wanted more of a rustic flavor,  dark Karo or Molasses could be substituted. In fact, if I were using bourbon, I would use molasses in place of the light Karo syrup.
So here is the recipe

2 cups of Crumbled Cake
6 ounces of Unsweetened Chocolate
1/4 cup of Sweetened Condensed Whole Milk (EAGLE Brand, not Pet)
1/2 cup of Powdered Sugar
2 Tablespoons of Triple Sec
enough Light Karo Syrup to moisten the dough, about 4 Tablespoons
Powdered Sugar, Cocoa Powder, Powdered Chocolate Milk Mix, Coconut or any other dry ingredient that you might like to have the rolled in.  Remember that it needs to be dry, though.

Melt the chocolate and sweetened condensed whole milk together in the microwave, cooking for 30 seconds at a time.  Remove after 30 seconds and stir.  Let it sit a minute or so and then microwave again for 30 seconds and stir.  By letting the chocolate rest, it continues to melt without being heated and reduces the chance for burning the chocolate.  If the chocolate has not completely melted at this point, return to the microwave for 15 more seconds.
Once the chocolate is melted and is combined with the milk, add the powdered sugar and mix thoroughly.  Add the cake crumbs and mix again.  Add any liquor and mix.  Then slowly, 1 Tablespoon at a time, add the Karo syrup, mixing thoroughly after each addition.  When the dough is slightly wet and sticky, start forming into balls of 1-2 Tablespoons.  Roll in the dry ingredient of your choice and place on a piece of wax paper.  Once all of the balls have been form and rolled in something dry, place in the refrigerator to firm up for at least 2 hours.  Yummy!

Enjoy!

Deloris

printable recipe: https://sites.google.com/site/basilandrosemarys/chocolate-cake-truffles

Ambrosia Cookies

Wow, I found out at 9 PM, tonight, that we are having a birthday party for a friend tomorrow morning! I like surprise parties for adults but I just happen to be out of everything.  Need to make a grocery run but that is not happening tonight.  This is what you get when you keep extras in the pantry.  And these little cookies are scrumptious.
Preheat the oven to 350 degrees.  Grease two cookie sheets.

1 package of Pineapple Cake Mix
1 cup of Sweetened, Shredded Coconut
6 Tablespoons of Evaporated Milk, (Pet or Carnation not EAGLE Brand)
14 Maraschino Cherries, cut in half
1 cup of Powdered Sugar, sifted
3 Tablespoons of Maraschino Cherry Juice

Combine cake mix and coconut then beat in milk in a medium bowl with an electric mixer at low speed.  Increase speed to medium when mixture looks crumbly; beat 2 minutes. Dough will start to form large lumps.
Shape into 1 inch balls, pressing dough together.  Flatten and place 2 1/2 inches apart on prepared cookie sheets. Gently press a cherry half into the center of each cookie.
Bake 8 to 9 minutes. The bottoms will just start to brown and the tops will crack.  Do not over bake.  Remove to wire racks and cool completely.
Mix powdered sugar and cherry juice together with a fork.  Place wire rack with cookies over a shallow pan. Using the tines of the fork, drizzle icing over the tops of cookies. Allow drizzle to set before serving.  Makes 28 cookies.

Enjoy!

Deloris

printable recipe: https://sites.google.com/site/basilandrosemarys/ambrosia

Sweet Potato Pie Bars



Sweet Potato Pie Bars

 My family adores sweet potatoes. Not just my immediate family, but my extended family, too.  My grandfather grew them in his garden and ate sweet potatoes all year long.  So when I bake sweet potatoes,  I throw in a few extras to use in other recipes.  This recipe only needed 1 large sweet potato, but if you are using them as an ingredient, make extras.  Besides, you can snack on the excess while these are baking, and that's not a bad thing.

2 cups of Flour
4 teaspoons of Baking Soda
2 teaspoons of Ground Cinnamon
1 teaspoon of Ground Nutmeg
1 teaspoon of Ground Ginger
1/2 cup of Margarine or Butter
1 cup of Brown Sugar, packed
1/3 cup of Sugar
4 Eggs
1 1/2 cups of Mashed Sweet Potatoes
Powdered Sugar

Sift together flour, baking powder, cinnamon, nutmeg and ginger.  Set Aside
Cream together margarine or butter and sugars with a mixer on medium speed. Combine thoroughly and add eggs, one at a time, beating well between each addition.  Add sweet potatoes.
Gradually beat in dry ingredients on low. Spread mixture in a 15 1/2" X 10" X 1" jelly roll pan.
Bake at 350 degrees for 30 minutes or until top springs back when lightly touched.
Cool in pan on a cookie rack.  Dust with Powdered Sugar.
Cut into 4" X 1" bars.  Makes 40 Or 2" X 1" makes 80 bars.

Enjoy and visit on facebook at mailto:rosemary.kitchen1@facebook.com.com

Deloris

Norwegian Molasses Cookies



Norwegian Molasses Cookies

 These just say, "Happy Holidays"! If you are afraid of the black pepper, leave it out.  It does not add any flavor, just a little, little heat.  That was one of my mother's dessert secrets.

2 cups of Flour
1 Tablespoon of Baking Soda
1/2 teaspoon Salt
1/8 teaspoon of Black Pepper
1 cup of Margarine or Butter
2 cups of Sugar
2 Eggs
1 cup of Molasses

Sift together flour, baking soda, salt and pepper.  Set Aside.
Cream together margarine or butter and sugar in a large bowl, until light and fluffy, using an electric mixer on high. Add eggs, one at a time, beating well after each addition with mixer on medium.  Add molasses and beat on medium until thoroughly combined.
With the mixer on low, gradually add the dry ingredients.  As the dough gets stiff, you will need to mix by hand.  Mix well until all the dry ingredients are incorporated.
Cover and refrigerate for at least 1 hour.
Preheat oven to 350 degrees.
Shape dough into 1" balls and place on a greased cookie sheet, 3" apart.
Bake at 350 degrees for 18 minutes or until golden brown.  Remove from cookie sheet and cool on cookie racks.
Makes about 7 dozen.


Share and Enjoy!

Deloris

PS: visit our facebook page at rosemary.kitchen1@facebook.com

Coffee Oatmeal Teacakes

Coffee Oatmeal Teacakes

Easy, Yummy, and this recipe makes about 6 dozen tender cookies.
For the espresso, I used Big Bend Chocolate Orange Coffee which I purchased at Wiseman House Chocolates in Hico. If you do not have an espresso machine, make double strength coffee.  Use 2 Tablespoons of coffee for every cup. I know there are those of you who use 1/2 tablespoon of coffee for every cup, you still need to use 2 Tablespoons of coffee for every cup in this recipe. 
Preheat oven to 350 degrees.

2 cups of Flour
1 teaspoon of Baking Soda
1 teaspoon of Ground Cinnamon
1/2 teaspoon Pumpkin Pie Spice
1/2 teaspoon of salt
1/2 cup of Margarine, softened
1 cup of Brown Sugar
2 Eggs
1/3 cup of cold Espresso
1/4 cup of Milk
1 cup of Old Fashioned Oatmeal

Sift together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set Aside.
Cream together margarine and brown sugar in bowl until light and fluffy, using an electric mixer at medium speed.  Add eggs, one at a time, beating well after each addition.
Add dry ingredients alternately with coffee and milk to creamed mixture, beating well after each addition. Use an electric mixer on low speed.  Stir in oatmeal.  Refrigerate for 2 hours or until dough becomes stiff.
Shape into 1" balls and roll in sugar. Place about 2" apart, on a greased baking sheet.  Bake at 350 degrees for 8 to 10 minutes or until lightly browned.  Remove from baking sheets to cookie racks and let cool.
You can purchase Big Bend Coffee at http://www.wisemanhousechocolates.com/ or http://www.bigbendcoffee.com/.

Share and Enjoy!

Chewy Honey Cookies



Chewy Honey Cookies

 First, I want to mention that doctors recommend that you NOT give honey to children under 1 year old.  Please talk to your pediatrician before letting your children eat these cookies.  I only tell you this because when I was pregnant with my first child, I canned baby food.  Plums were plentiful that year and so I added a little honey, thinking that would be better than other sugars.  Then, when I met with my prospective pediatrician, he told me NO HONEY.  It was like he knew. I must look like a hippie or something.  All of that plum baby food went right into the trash.  The End.
Now that my little disclaimer is out of the way, all other people who like chewy cookies and aren't allergic to honey will love these cookies.  If you are making these for a cookie exchange, please let your friends know that these contain honey. That is true for any food, though, Especially, peanuts and tree nuts.
As I am writing these warnings, I am thinking was this recipe worth it.  The answer is YES!

Finally, the recipe. Preheat the oven to 350 degrees.

4 1/2 cups of Flour
4 teaspoons of Baking Soda
1/2 teaspoon of Salt
1 cup of Margarine, softened
1/2 cup of Shortening
2 cups of Sugar
1/4 cup of Honey
1/4 cup of Corn Syrup
2 Eggs
2 Teaspoons of Vanilla
Sugar

Sift together flour, baking soda, and salt, set aside.
Cream together margarine, shortening and 2 cups of sugar in a bowl until light and fluffy, using an electric mixer at medium speed.  Blend in honey and corn syrup.  Add eggs, one at a time, beating well after each addition.  Blend in vanilla.
Gradually add dry ingredients to creamed mixture, mixing well after each addition, with a spoon.  Shape dough into 1" balls.  Place balls, about 3" apart, on greased baking sheets. Flatten each slightly with the bottom of a drinking glass, dipped in sugar.
These spread out and make a large cookie, be sure to separate the dough balls or these run together.
Bake at 350 degrees for 12 to 15 minutes or until golden brown.  Remove from baking sheets, cool on cookie racks.  Makes about 7 dozen.

This is one of those recipes where the dough can be frozen and then thawed for later use.  I try to freeze this in 3 freezer bags with the name on the outside.  Then you can make a couple of dozen at a time.  Be sure to completely thaw the dough before baking.

Yummy!

Deloris

Fruit Slice Cookie Bars



Fruit Slice Cookie Bars

 These are easy!! And look pretty, too.
 Preheat oven to 375 degrees
In this order, mix in a large bowl:
2 cups Brown Sugar
2 cups of Flour sifted with
1 teaspoon of Salt
1 8 ounce package of Fruit Slice candy, chopped
In a separate bowl:
beat together
1 teaspoon Vanilla
4 eggs

Combine egg mixture into sugar and flour mixture. Line a 13" X 9" X 2" pan with foil, with excess foil over the ends to lift with, and coat with shortening or spray with vegetable spray.  Press dough into lined pan.  Bake for 30 minutes or until tester comes out clean.  Remove from pan by lifting the foil out. Place on a cookie rack. Let cool. Mix together 2 Tablespoons of Butter or Margarine, 2 Tablespoons of Orange Juice and 1 Cup of Powdered Sugar. Spread over the top and cut into bars. 
makes about 3 dozen

Yummy!

Deloris

Mexican Wedding Cookies

These are easy and inexpensive.  The dough will be stiff when finished.  I use a cookie scoop and it makes a dozen.  Preheat oven to 400 degrees

1/2 cup of Margarine
1/3 cup of Powdered Sugar
1/2 teaspoon of Salt
1 teaspoon of Vanilla extract
1 cup of Flour
Powdered Sugar for rolling

Beat margarine until creamy and slowly add powdered sugar.  Add salt and vanilla and mix. Sift in flour and mix thoroughly.  Drop by scoop or spoonful onto an ungreased cookie sheet.  Bake at 400 degrees for 10 minutes.  Carefully remove the cookies while hot and immediately roll in powdered sugar.

Enjoy!

Deloris

Fried Banana Cookies, Highly addictived

Okay, so I grew up in Texas and my Mom Fried everything. Or boiled it.  I swear that I was 16 before I ever had a grilled steak. That is not to say that my Mom was a bad cook, she just had a limited number of recipes that she cooked.  And all of that is to say that I love fried food. 
This treat combines things that go well together in other recipes, so I decided that they would be really great fried.   I was correct. You will need to heat oil over medium heat until it starts to "shimmer" and move. Be Very Careful with HOT Oil.

Enough Oil to Fry, at least 1 inch deep
72 Vanilla Wafers
2 Bananas, sliced into 36 pieces
Powdered Sugar for coating
1/3 cup of Complete Pancake Mix
1/2 cup of water
flour for coating

Combine  Pancake Mix with water, it will be a little thin. Press 1 slice of Banana between 2 Vanilla Wafers.  The Banana will stick the Wafers together to make a sandwich.  Roll in Powdered Sugar, dip into Pancake Batter and then roll in the flour.
Fry 4-6 sandwiches at a time, until lightly brown. Continue until all sandwiches are fried.  Drain on paper towels.
Let cool completely before serving.

Makes 36 cookies.

(Try not to become to addicted to these! Yum)

Deloris