Butterscotch Haystacks

From the butterscotch chip bag.

1 2/3 cups (11 oz pkg.) Nestle Toll House Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz) or 2 cans (5 oz each) chow mein noodles
3 1/2 cups miniature marshmallows

Line baking sheets or trays with wax paper.

Microwave morsels in large, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring until melted.

Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.

Double boiler method: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

Makes about 6 dozen candies.

---------------------------------------

I found this on the Butterscotch chip bag. It looks like a yummy variation on the normal Chow Mein Noodle Candy recipe that Gran used to make. I am definitely going to try this. Maybe it will be the new variation! Yum!

Oatmeal Scotchies

From the Butterscotch chip bag.

1 1/4 C all-purpose flour
1 t baking soda
1/2 t ground cinnamon
1/2 t salt
1 cup (2 sticks) butter or margarine, softened
3/4 c granulated sugar
3/4 c packed brown sugar
2 large eggs
1 t vanilla extract or grated peel of 1 orange
3 c quick or old-fashioned oats
1 2/3 c (11 oz pkg.) Nestle Toll House Butterscoth flavored morsels

Preheat oven to 375 F.

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; 9-10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 4 doz cookies

----

Pan Cookie Variation:
Grease 15x10-inch jelly-roll pan. Prepare dough as above. Spread dough into prepared pan. Bake for 18-22 minutes or until light brown. Cool completely in pan on wire rack. Cut into bars. Makes 4 doz bars.

Peanut Butter Marshmallow Bars

PREP TIME: 30 min

COOK TIME: 25 min

YIELD: 2 dozen bars

Ingredients:

• 1/2 cup Crisco® Butter Shortening Sticks, plus additional for greasing
• 1/4 cup firmly packed light brown sugar
• 1/2 cup Jif® Extra Crunchy Peanut Butter
• 1/4 cup sugar
• 1 large egg
• 1 1/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking powder
• 1/4 salt
• 1/2 cup Jif® Creamy Peanut Butter
• 4 cups miniature marshmallows
• 1/2 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:

1 HEAT oven to 350ºF. Grease a 13 x 9 x 2-inch glass baking dish with shortening.

2 COMBINE brown sugar, 1/2 cup shortening, peanut butter, sugar and egg in a large bowl. Beat at medium speed of electric mixer until well blended.

3 MIX flour, baking powder and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Cover. Refrigerate 15 minutes. Press into prepared dish. Bake 20 minutes or until light brown. Do not overbake. Cool 2 to 3 minutes.

4 PLACE peanut butter in microwave-safe measuring cup. Microwave on HIGH (100% power) for 1 minute. Pour over cookie base. Spread to cover. Cover with marshmallows. Drizzle chocolate syrup over marshmallows.

5 RETURN to oven. Bake 5 minutes or until marshmallows are light brown. Do not overbake. Loosen from sides of dish with knife. Remove dish to cooling rack. Cool completely. Cut with sharp greased knife into 2 x 2-inch bars.

Strawberry Angel Cookies

PREP TIME: 10 min
COOK TIME: 12
YIELD: 3 dozen

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 1 (16 oz.) package Pillsbury® Angel Food Cake
• 3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
• 3 tablespoons mini semi-sweet chocolate chips

Directions:

1 HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray.

2 BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.

3 BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.

TIP Store between sheets of wax paper to keep from sticking together.

Ginger Creams

While I don't have a memory of my grandmother making these for Christmas cookies, my step-mom does. (My grandmother's daughter.) (Gran is my step-mom's mom.) So I made these in 2006 for Christmas because they said "ginger" in the title. And I had a hankering for a ginger cookie. They were so so so good! I made them for a church function. And I told my mom "I made those over there" and she said, "I know - I recognized them." So I guess I made them just like her mom used to make them!! Very cool!! :)

They are uber-yummy also. So while the Cathedral Window cookies used to be my favorite, these Ginger Creams are my new favorite. The Cathedral Window cookies are about the prettiest thing anyone can find on a Christmas cookie plate. But my step-mom and my family say they are bland tasting. I don't really think they are bland. But they are basically marshmallows and chocolate. No complex flavor there.

Since I'm the only one who wolfs the Cathedral Window cookies, I have officially decided* not to make them this year. I lost a lot of weight in 2008, and I can't be the only one eating any of the cookies. (I want to keep the weight off!) In 2006-07 I gained about 10 lbs between Halloween and New Years. I don't want to do THAT again!)

*"decided" is subject to change as Christmas starts approaching.

Without further adieu:

Ginger Creams
-----------------------------------------

Ingredients:
1/4 C shortening
1/2 C sugar
1 egg
1/2 C molasses
2 C flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 C water

Cream together shortening and sugar. Add egg, beating well. Stir in molasses. Sift together dry ingredients; add them alternately to creamed mixture and water. Bake 8 minutes at 400 degrees. Frost with confectioners icing. Yield 3 dozen.
Compliments of Dorothy Wendt.

------------------------------------

Notes by Jodi:

Cream together shortening and sugar in mixer set on lowest setting. Add egg, beating well. Stir in molasses. Whisk dry ingredients together in large bowl if you don’t have a sifter (I don’t). Add them to the creamed mixture of shortening and sugar, alternating adding them with adding water to the creamed mixture. Drop by small spoonfuls onto aluminum covered baking cookie sheets. (Small, because they spread out tremendously while baking to produce very large cookies.) Bake 8 minutes at 400 degrees F. Frost with Vanilla icing – pre-packaged is fine. Otherwise, read the confectioner’s sugar box for the buttercream frosting (a standard recipe on the side of the confectioner’s sugar box.)

Basic Sugar Cookie Dough

From the December 2008 issue of "Family Circle" magazine

The below recipe, it makes several of the recipes below this one...

Makes 3 dozen cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 10-12 minutes

1 1/2 C all-purpose flour
1/2 t baking powder
1/8 t salt
1/2 C (1 stick) unsalted butter, softened
3/4 C sugar
1 egg
3/4 t vanilla extract
White nopareils, for decorating (optional) (little round white balls)

1. In medium-size bowl, whisk together flour, baking powder and salt. Set aside.

2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, eat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.

3. Heat oven to 350 degrees. On a lightly floured surface, roll out one disk to 1/4" thickness. Cut into bells using a 2" bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10-12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.

4. Repeat with remaining 1/2 of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.

Per cookie: 60 calories; 3 g fat (2 g sat.)

Cookie Tip:
To soften butter, let stand at room temperature for 30-45 minutes.

Jumbo Cherry-Chunk Cookies

From the December 2008 issue of "Family Circle" magazine

Makes 15 jumbo cookies
Prep: 15 minutes
Refrigerate 2 hours
Bake at 350 degrees for 18 minutes

To basic sugar cookie dough, add 1/4 cup cocoa powder to flour mixture. Add an additional 1/2 C (1 stick) unsalted butter, and add 1/2 t cherry extract when adding the vanilla.

Stir in 6 oz semisweet chocolate chunks, 1/2 C cherry-flavored sweetened dried cranberries and 1/2 C chopped walnuts with flour mixture. Refrigerate dough 2 hours.

With a measuring cup or ice-cream scoop, drop 1/4-cup mounds onto 2 ungreased baking sheets. Gently press down with palm of your hand into 3" disks.

Bake at 350 degrees for 18 minutes until set. Let cool on sheets 3 minutes. Gently remove to cooling rack to cool completely.

Wrap in clear bags and tie with holiday ribbon, if desired.

Per cookie: 288 calories; 18 g fat (10 g sat.)

Orange Sandwiches (cookies)

From the December 2008 issue of "Family Circle" magazine

Makes 16 sandwiches Prep: 10 minutes
Refrigerate 4 hours
Bake at 350 degrees for 12 minutes

To basic sugar cookie dough, add 1 T grated orange zest and 1/2 t orange extract. Divide into 2 disks and refrigerate 4 hours. On lightly floured work surface, roll out 1 disk to 3/16" thickness.

Cut into rounds using a 2" cutter. Place on ungreased baking sheet. Bake at 350 degrees for 12 minutes until lightly golden around edges.

Remove cookies to wire rack to cool completely. Repeat with remaining dough. Gather scraps and refrigerate. Reroll, cut into additional rounds and bake as above.

Spread 1/2 of the rounds with 1 t orange marmalade each. Please remaining rounds over marmalade to form a sandwich. Melt 1 C semisweet chocolate chips. Dip one side of sandwiches in chocolate; place on a waxed-paper-lined baking sheet. Allow chocolate to set at room temperature.

Per sandwich: 223 calories; 10 g fat (6 g sat).

Spice Crackles

From December 2008 issue of "Family Circle" magazine

Makes: 24 cookies. Prep: 15 minutes. Refrigerate 1 hour. Bake at 350 degrees for 14 minutes

To basic sugar cookie dough, add 2 t pumpkin pie spice, 2 t cocoa powder and 1 1/4 t baking soda to flour mixture. Continue as directed.

Refrigerate dough 1 hour. Shape 1 T dough into a disk, about 1" in diameter, and place on ungreased baking sheets. Repeat.

Sprinkle each with about 1/2 t colored sanding sugar.

Bake at 350 degrees for 14 minutes. Remove cookies to wire rack and cool completely.

Per cookie: 106 calories; 4 g fat (3 g sat.)

Royal Icing

From December 2008 issue of "Family Circle" magazine

Combine 2 cups confectioners' sugar, 1 1/2 T powdered egg whites and 1/4 cup water in a large bowl. Beat on low for 2 minutes. Increase speed to high and beat for 4 minutes.

Peanut Butter Cookies

Courtesy of Joan Snipes. I had these wonderful treats at her house after a performance by Alex Cavalli of St. Paul.

------------

Adapted from the Magnolia Bakery Cookbook

The brilliance of these cookies is that they have
include two different formats for peanuts–three
if you use chunky peanut butter. They’re crisp on
the outside, and almost cakey on the inside.

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth or chunky)
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking
soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut
butter together until fluffy. Add the sugars and
beat until smooth. Add the egg and mix well. Add
the milk and the vanilla extract. Add the flour
mixture and beat thoroughly. Stir in the peanut
butter chips. Place sprinkling sugar on a plate.
Drop by rounded teaspoonfuls into the sugar, then
onto ungreased cookie sheets, leaving several
inches between for expansion. Using a fork,
lightly indent with a crissscross pattern (I used
the back of a palette knife to keep it smooth on
top), but do not overly flatten cookies. Bake for
10 to 12 minutes. Do not overbake. Cookies may
appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then
remove to a rack to cool completely.

Ultimate Chocolate Chip Cookies

3/4 C (3/4 stick) Crisco Shortening
1 1/4 C fimly packed brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 C Pillsbury BEST All-Purpose Flour
1 t salt
3/4 t baking soda
1 C semi-sweet chocolate chips
1 C coarsely chopped pecans (optional)

1. Heat oven to 375 degrees F.

2. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

3. Combine Pillsbury Best All-Purpose FLour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.

4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. Do not overbake.

Cool 2 minutes on baking sheet. Remove cookies to cooling rack.

Makes about 3 doz cookies.

*If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

Irresistible Peanut Butter Cookies

3/4 C Jif Creamy Peanut Butter
1/2 C (1/2) stick Crisco Shortening
1 1/4 C firmly packed light brown sugar
3 T milk
1 T vanilla
1 egg
1 3/4 C Pillsbury BEST All-Purpose Flour
3/4 t salt
3/4 t baking soda

1. Heat oven to 375 degrees F.

2. Combine Jif, Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat until just blended.

3. Combine Pillsbury BEST All-Purpose Flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heapint teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

4. Bake at 375 for 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Removed cookies to cooling rack.

Makes about 3 doz. cookies.

Chewy Brownie Cookies

2/3 cup (2/3 stick) Crisco Shortening
1 1/2 cups firmly packed light brown sugar
1 T water
1 t vanilla
2 eggs
1 1/2 C unsweetened baking cocoa
1/4 t baking soda
1/2 t salt
2 C semi-sweet chocolate chips (12 oz. pkg.)

1. Heat oven to 375 degrees F.

2. Combine Crisco, brown sugar, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.

3. Combine Pillsbury BEST All-Purpose Flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.

4. Drop by rounded measuring tablespoons 2 inches apart onto ungreased baking sheet.

5. Bake one baking sheet at a time at 375 degrees for 7-9 minutes, or until cookies are set. Do not overbake! COokies will appear soft and moist. Cool 2 minutes on baking sheet. Remove cookies to cooking rack.

Makes about 3 doz. cookies.

Pumpkin Whoopie Pies

Makes 12
Prep time - 35 minutes
Bake time - 10 minutes

1 1/2 sticks (6 ox) unsalted buter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 T pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teasp baking powder
1 teasp baking soda
3/4 teasp plus 2 pinches salt
1 2/3 C flour
4 oz cream cheese, chilled
1 C confectioner's sugar

1) Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

2) In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teasp vanilla, baking powder, baking soda, and 3/4 teasp salt. Use a rubber spatula to fold in the flour.

3) Use an ice cream scoop or tablespoon, drop 24 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

4) Meanwhile, use an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches of salt and 1/2 teasp vanilla. Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5) Spread the flat side of 12 cakes with the ice cream cheese frosting. Top each with another cake.

Gran & Christmas cookies

My grandmother, "Gran" (technically, she was my step-mom's mom) got married to Gramps ...

And Gramps, of German descent, asked her their first Christmas together, "when are you going to start making Christmas cookies?"

She said, "what do you mean?"
He said, "you know, cookies you make at Christmas time."
Gran: I know, but what are they?
Gramps: Uhh...

He thought about it for quite a while to remember what was in his childhood... (his mother had been gone for a while at that point maybe, and he didn't have recipes I guess?)

So then he started describing some cookies to Gran. And I think she searched around and looked in cookbooks and asked friends... and came up with a compilation of Christmas cookies.

One really neat thing about my grandparents was they did everything they could to make each other happy. And I understand it now -- how important that is in a marriage.

Gran already loved to bake and was quite an accomplished baker. (I wish I had realized this when she was still around. What is it with kids who take their family for granted???)

So she took to making Christmas cookies with zeal. She made at least 15 types every Christmas.

My step-mom [Mom] and I can't quite hope to accomplish all that she did, so we have our favorites and make those every year.

Gramps really loved the Cherry Winks, so Mom used to make those for him as long as he stuck around. But he passed away last year the day before Thanksgiving. If I find the Cherry Wink recipe, I'll post it.

My favorite was always the Cathedral Windows. Mom doesn't know why I like them, she doesn't think they have much flavor. I love color! And they are always the prettiest cookies at any Christmas party on the plate. :) :)

And of course the Holly Berry Drops are really pretty on Christmas plates too - they are green! Last year for kicks I made a batch with a little cinnamon in the marshmallow and I added red food coloring instead of green. It was really great to have those on the Christmas plate too.

Mom's favorite are the Chow Mein Noodle Candy.

Last year I think I made about 6 batches in 4 weeks of those. And my 3 brothers & dad ate them so fast, we had none for Christmas!!

This year I've made 3 types already, and I am hoping to make the fudge again - that was really yummy! I also want to make the ginger cookies I have to find the recipe for then post on here...

Also, I need to post the cinnamon ice cream recipe and link where I got it from too...

Merry Christmas!!