From Mary Carey
Ingredients
1 ¼ cups fresh or frozen blueberries
½ cup sugar
2 cups flour
½ cup sugar
¾ teaspoon baking soda
¼ teaspoon salt
1 egg beaten slightly
¾ cups butter or some milk
¼ cup vegetable oil
6 teaspoons sugar
Directions
Heat oven to 375. Line 12 medium muffin cups with paper baking cups or grease (only) bottoms with vegetable oil cooking spray. In small bowl, combine blueberries and ½ cup sugar; set aside. In large bowl combine dry ingredients. Stir in egg, buttermilk and oil just until dry ingredients are moistened. Fold in blueberry mixture. Spoon butter into muffin cups. Sprinkle top of each muffin with ½ teaspoon sugar. Bake 25 minutes.
Yields 12 muffins.
Showing posts with label z Mary Carey. Show all posts
Showing posts with label z Mary Carey. Show all posts
Wednesday, January 14, 2009
Dessert / Cookies: Lori's Nestle Toll House Chocolate Chip Cookies
From Mary Carey
Ingredients
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
¾ cups granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet morsels
1 cup chopped nuts
Directions
Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in a large bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in flour mixture. Stir in morsels and nuts. Drop by rounded Tablespoonfuls onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Let stand for 2 minutes. Remove to wire rack to cool completely.
Ingredients
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
¾ cups granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet morsels
1 cup chopped nuts
Directions
Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in a large bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in flour mixture. Stir in morsels and nuts. Drop by rounded Tablespoonfuls onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Let stand for 2 minutes. Remove to wire rack to cool completely.
Appetizer: 40 Party Cream Puffs
From Mary Carey and Jackie Schuler
Note: You can stuff these cream puffs with something savory like egg or tuna salad or something sweet, like cream.
Ingredients
½ cup water
1 ½ cups sifted flour
¼ cup butter
2 eggs
Directions
Heat water and butter to boiling point in saucepan. Mix in all flour at once. Stir constantly until mixture leaves sides of pan and forms into a ball – about 1 minute. Remove from heat. Cool about 5 minutes. Beat in eggs one at a time, beating until smooth after each addition. Whip mixture until velvety. Drop by leveled teaspoons in small mounds onto lightly greased cookie sheets. Bake in hot oven 400 degrees for 20 minutes. Cool. Cut off tops and fill with favorite filling. Note: level spoon makes very small puffs. You can make them larger, if you prefer.
Note: You can stuff these cream puffs with something savory like egg or tuna salad or something sweet, like cream.
Ingredients
½ cup water
1 ½ cups sifted flour
¼ cup butter
2 eggs
Directions
Heat water and butter to boiling point in saucepan. Mix in all flour at once. Stir constantly until mixture leaves sides of pan and forms into a ball – about 1 minute. Remove from heat. Cool about 5 minutes. Beat in eggs one at a time, beating until smooth after each addition. Whip mixture until velvety. Drop by leveled teaspoons in small mounds onto lightly greased cookie sheets. Bake in hot oven 400 degrees for 20 minutes. Cool. Cut off tops and fill with favorite filling. Note: level spoon makes very small puffs. You can make them larger, if you prefer.
Dessert / Cookies: Peanut Butter Cookies
From Mary Carey
Ingredients
1 ¾ cups sifted flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
½ cup granulated sugar
1 egg
2 Tablespoons cold water
1 teaspoon vanilla
½ cup Peter Pan creamy peanut butter
½ cup brown sugar
Directions
Mix and sift flour, baking soda and salt. Cream butter and peanut butter; add sugars gradually and cream until fluffy. Add remaining ingredients and mix well. Add sifted ingredients gradually and mix. Using about one Tablespoon dough for each and shape into balls; crease each cookie with the tines of a fork to flatten to about 3/8 inch thickness. Sprinkle with colored sugar if desired.
Bake on ungreased baking sheets in a preheated 350 degree oven about 10 minutes.
Yields 3 dozen.
Ingredients
1 ¾ cups sifted flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
½ cup granulated sugar
1 egg
2 Tablespoons cold water
1 teaspoon vanilla
½ cup Peter Pan creamy peanut butter
½ cup brown sugar
Directions
Mix and sift flour, baking soda and salt. Cream butter and peanut butter; add sugars gradually and cream until fluffy. Add remaining ingredients and mix well. Add sifted ingredients gradually and mix. Using about one Tablespoon dough for each and shape into balls; crease each cookie with the tines of a fork to flatten to about 3/8 inch thickness. Sprinkle with colored sugar if desired.
Bake on ungreased baking sheets in a preheated 350 degree oven about 10 minutes.
Yields 3 dozen.
Dessert / Cookies: Cinnamon Walnut Refrigerator Cookies
From Mary Carey
Note: This recipe originated with Granny Puza
Ingredients
1/3 cup butter
3 Tablespoons Crisco
1/3 cup sugar
1/3 cup brown sugar, packed
2/3 cup finely chopped walnuts
1 ½ cups sifted flour
1 teaspoon cinnamon
¼ teaspoon soda
1 egg
Directions
Cream butter and Crisco. Add sugars gradually; beat in egg. Blend in sifted dry ingredients and nuts. Chill until firm enough to handle. Shape into bars 1 ¼ inch square. Wrap in waxed paper. Chill overnight. Cut into thin slices; place on greased cookie sheets. Bake at 350 degrees about 8 minutes.
Yields 7 dozen cookies.
Note: This recipe originated with Granny Puza
Ingredients
1/3 cup butter
3 Tablespoons Crisco
1/3 cup sugar
1/3 cup brown sugar, packed
2/3 cup finely chopped walnuts
1 ½ cups sifted flour
1 teaspoon cinnamon
¼ teaspoon soda
1 egg
Directions
Cream butter and Crisco. Add sugars gradually; beat in egg. Blend in sifted dry ingredients and nuts. Chill until firm enough to handle. Shape into bars 1 ¼ inch square. Wrap in waxed paper. Chill overnight. Cut into thin slices; place on greased cookie sheets. Bake at 350 degrees about 8 minutes.
Yields 7 dozen cookies.
Sunday, November 23, 2008
Dessert / Main: Spiced Pecans
From Mary Carey (from Mercy Nicosia: Pat’s wife)
Ingredients
1 egg white, slightly beaten
2 ½ Tablespoons water
½-3/4 cup sugar
dash salt
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon nutmeg
4-5 cups pecan halves
Directions
Mix all ingredients except pecans. Fold in 4-5 cups pecans. Spread on greased cookie sheet. Bake at 250 degrees for 1 hour. Use a spatula to turn every 20 min. Nuts should be crispy, not wet looking. Give as gifts: put wax paper in a new tin and add the pecans!
Ingredients
1 egg white, slightly beaten
2 ½ Tablespoons water
½-3/4 cup sugar
dash salt
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon nutmeg
4-5 cups pecan halves
Directions
Mix all ingredients except pecans. Fold in 4-5 cups pecans. Spread on greased cookie sheet. Bake at 250 degrees for 1 hour. Use a spatula to turn every 20 min. Nuts should be crispy, not wet looking. Give as gifts: put wax paper in a new tin and add the pecans!
Dessert / Main: Lemon Lush
From Mary Carey
Ingredients
1 ¼ cups flour
¾ cup butter
½ cup chopped nuts
8 oz. cream cheese
1 cup confectioners’ sugar
8 oz Cool Whip
4 (3 oz) packages instant lemon pudding
5 cups milk
Directions
Mix flour, margarine and nuts. Press into a greased 9 x 13-inch pan. Bake at 350 degrees for 30 minutes. Cool.
Combine cream cheese, sugar and half of Cool Whip. Spread over crust. Beat instant pudding mix and milk. Upon thickening, spread over cheese layer. Spread remainder of Cool Whip over lemon layer. Serve cold. Serves 12-24.
Ingredients
1 ¼ cups flour
¾ cup butter
½ cup chopped nuts
8 oz. cream cheese
1 cup confectioners’ sugar
8 oz Cool Whip
4 (3 oz) packages instant lemon pudding
5 cups milk
Directions
Mix flour, margarine and nuts. Press into a greased 9 x 13-inch pan. Bake at 350 degrees for 30 minutes. Cool.
Combine cream cheese, sugar and half of Cool Whip. Spread over crust. Beat instant pudding mix and milk. Upon thickening, spread over cheese layer. Spread remainder of Cool Whip over lemon layer. Serve cold. Serves 12-24.
Dessert / Main: Harvest Nut Tart
From Mary Carey
Ingredients
1 ½ cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
1/3 cup whole or slivered almonds
3 Tablespoons sugar
1/3 cup butter, softened
1 teaspoon vanilla
Topping
28 caramels, unwrapped
1/3 cup half-and-half
1 ½ cups mixed nuts (pecans, hazelnuts and/or macadamia nuts), toasted
3 Tablespoons milk chocolate or real semi-sweet chocolate chips
1 teaspoon vegetable oil
1 can Whipped light cream
Directions
Heat oven to 350°F. Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.)Combine butter and vanilla in medium bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place onto baking sheet. Bake for 20 to 25 minutes or until golden brown.Meanwhile, combine caramels and half & half in 2-quart saucepan. Cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes). Remove from heat; gently stir 1 1/2 cups mixed nuts into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool 30 minutes.
Saturday, November 22, 2008
Dessert / Jello: Strawberry Pretzel Jello Dessert
From Mary Carey (originally from Mary Ann Roers, Tracy’s 1st babysitter in S.D.)
When Tracy was born, we had a wonderful couple nearby with 3 kids about the same age as ours. Mary Ann helped me really enjoy South Dakota. They were actually from a bordering city in Minn. Jim, I, Joe, Doug and Kathy had someplace to go and Mary Ann and her kids offered to watch Tracy as a baby. So, she was Tracy's first babysitter!!
Ingredients
1 ½ cups crushed pretzels
½ cup sugar
½ cup butter
8 oz. cream cheese
1 Large carton of Cool Whip (BUT not the biggest)
½ cup sugar
2 (3.4 oz) packages strawberry Jell-O
2 (10 oz) packages frozen sweetened strawberries
Directions
Mix together and put in 9 x 13 baking pan and bake 6 minutes at 325 degrees. Cool.
Combine cream cheese, Cool Whip and ½ cup sugar until fluffy. Spread over cooled pretzels. Refrigerate while making topping.
For the topping, combine strawberry Jell-o packages with 2 cups of boiling water. Instead of cold water, add 2 (10 oz) packages of frozen strawberries (semi-thawed). Pour over second layer and refrigerate until set.
When Tracy was born, we had a wonderful couple nearby with 3 kids about the same age as ours. Mary Ann helped me really enjoy South Dakota. They were actually from a bordering city in Minn. Jim, I, Joe, Doug and Kathy had someplace to go and Mary Ann and her kids offered to watch Tracy as a baby. So, she was Tracy's first babysitter!!
Ingredients
1 ½ cups crushed pretzels
½ cup sugar
½ cup butter
8 oz. cream cheese
1 Large carton of Cool Whip (BUT not the biggest)
½ cup sugar
2 (3.4 oz) packages strawberry Jell-O
2 (10 oz) packages frozen sweetened strawberries
Directions
Mix together and put in 9 x 13 baking pan and bake 6 minutes at 325 degrees. Cool.
Combine cream cheese, Cool Whip and ½ cup sugar until fluffy. Spread over cooled pretzels. Refrigerate while making topping.
For the topping, combine strawberry Jell-o packages with 2 cups of boiling water. Instead of cold water, add 2 (10 oz) packages of frozen strawberries (semi-thawed). Pour over second layer and refrigerate until set.
Dessert / Jello: Orange Banana Cheese
By Mary Carey
Ingredients
18 graham crackers, rolled fine
1/3 cup melted butter
1/3 cup sugar
½ teaspoon cinnamon
1 cup water
1 (3 oz.) package orange jello
8 oz cream cheese, softened
2 Tablespoons lemon juice
2 sliced bananas
1 cup sugar
12 oz container of Cool Whip
Directions
Mix together graham cracker crumbs, melted butter, sugar and cinnamon. Line a 9 x 13-inch pan with the cracker crumbs. Save some to sprinkle over the top of the dish.
Dissolve 1 cup boiling water and orange jello. Mix well and cool to room temp.
Then, in a large mixing bowl, put 8 oz package softened cream cheese, 3 Tablespoons lemon juice, 2 slices bananas, 1 cup sugar. Beat with electric mixer until bananas are minced. Add cooled jello to the cream cheese. Mix and set in refrigerator until thick like egg whites. Fold in 12 oz. of Cool Whip. Pour in lined pan.
Top with leftover graham cracker crumbs. Set in refrigerator 24 hours. (It should stay in refrigerator).
Ingredients
18 graham crackers, rolled fine
1/3 cup melted butter
1/3 cup sugar
½ teaspoon cinnamon
1 cup water
1 (3 oz.) package orange jello
8 oz cream cheese, softened
2 Tablespoons lemon juice
2 sliced bananas
1 cup sugar
12 oz container of Cool Whip
Directions
Mix together graham cracker crumbs, melted butter, sugar and cinnamon. Line a 9 x 13-inch pan with the cracker crumbs. Save some to sprinkle over the top of the dish.
Dissolve 1 cup boiling water and orange jello. Mix well and cool to room temp.
Then, in a large mixing bowl, put 8 oz package softened cream cheese, 3 Tablespoons lemon juice, 2 slices bananas, 1 cup sugar. Beat with electric mixer until bananas are minced. Add cooled jello to the cream cheese. Mix and set in refrigerator until thick like egg whites. Fold in 12 oz. of Cool Whip. Pour in lined pan.
Top with leftover graham cracker crumbs. Set in refrigerator 24 hours. (It should stay in refrigerator).
Dessert / Jello: Fruit Salad
From Mary Carey
Ingredients
20 oz pineapple chunks
11 oz mandarin oranges
16 oz dark pitted cherries
2+ sliced bananas
3 oz package non-instant vanilla pudding
Directions
Drain pineapple chunks and retain juice. Add water to make one cup liquid. Add to pudding mix and cook until thick. Cool. Drain cherries and oranges. Add all fruit to pudding mix. Serve cool.
Ingredients
20 oz pineapple chunks
11 oz mandarin oranges
16 oz dark pitted cherries
2+ sliced bananas
3 oz package non-instant vanilla pudding
Directions
Drain pineapple chunks and retain juice. Add water to make one cup liquid. Add to pudding mix and cook until thick. Cool. Drain cherries and oranges. Add all fruit to pudding mix. Serve cool.
Dessert / Cookies: Sour Cream Cut-Out Cookies
From Mary Carey (recipe from Diana Schuvie)
Ingredients
1 cup softened butter
1-1/2 cups sugar
½ cup sour cream
1 teaspoon baking soda
½ teaspoon vanilla
pinch of salt
4 egg yolks
4 cups flour
Directions
Blend butter, sugar and sour cream.
Add soda, vanilla, salt & egg yolks, blend. Add flour. Roll and cut out cookies.
Bake 9-10 minutes in 350 degree oven on ungreased cookie sheets. Frost cookies when cool.
Ingredients
1 cup softened butter
1-1/2 cups sugar
½ cup sour cream
1 teaspoon baking soda
½ teaspoon vanilla
pinch of salt
4 egg yolks
4 cups flour
Directions
Blend butter, sugar and sour cream.
Add soda, vanilla, salt & egg yolks, blend. Add flour. Roll and cut out cookies.
Bake 9-10 minutes in 350 degree oven on ungreased cookie sheets. Frost cookies when cool.
Dessert / Cookies: Snickerdoodles
From Mary Carey
Ingredients
1 cup softened shortening / part butter
1 ¼ cup sugar
2 eggs
2 ¾ cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 Tablespoons sugar
1 ½ teaspoons cinnamon
Directions
Mix the softened shortening / part butter, 1 ¼ cup sugar and 2 eggs together.
Sift the flour, cream of tartar, baking soda and salt together. Stir into the butter mixture.
Roll into balls the size of small walnuts. Roll in mixture of 2 Tablespoons sugar and 1-1/2 teaspoon cinnamon. Place 2 inches apart on un-greased baking sheet. Bake at 400 degrees for 8-10 minutes, or until lightly browned, but still soft.
Cookies puff first and then flatten. Yields 5 dozen 2” cookies.
Ingredients
1 cup softened shortening / part butter
1 ¼ cup sugar
2 eggs
2 ¾ cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 Tablespoons sugar
1 ½ teaspoons cinnamon
Directions
Mix the softened shortening / part butter, 1 ¼ cup sugar and 2 eggs together.
Sift the flour, cream of tartar, baking soda and salt together. Stir into the butter mixture.
Roll into balls the size of small walnuts. Roll in mixture of 2 Tablespoons sugar and 1-1/2 teaspoon cinnamon. Place 2 inches apart on un-greased baking sheet. Bake at 400 degrees for 8-10 minutes, or until lightly browned, but still soft.
Cookies puff first and then flatten. Yields 5 dozen 2” cookies.
Dessert / Cookies: Peppermint Twist Cookies
From Mary Carey
Ingredients
½ cup butter
½ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
½ teaspoon peppermint
2 ½ cups flour
1 teaspoon salt
¾ teaspoons red food coloring (and / or green food coloring)
Candy canes
Directions
Preheat oven to 375. In a large bowl, beat sugar, butter and shortening until fluffy. Beat in egg, vanilla and peppermint extract.
In medium bowl, combine flour and salt. Beat into butter mixture until a soft dough forms, about 2 minutes. Divide dough into 4 equal parts. Knead red food coloring into one section; green into another section. Put each section in plastic wrap and chill in the refrigerator for at least 30 minutes.
Roll one teaspoon of each color into a 4-inch rope. Press lightly together and twist. Shape end into hook. Pinch ends to adhere. Before baking, crush candy canes and sprinkle on top with sugar. Bake 8-10 minutes or until light brown. Remove from baking sheets immediately. Transfer cookies to racks, cool completely. Yields 4 dozen cookies.
Ingredients
½ cup butter
½ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
½ teaspoon peppermint
2 ½ cups flour
1 teaspoon salt
¾ teaspoons red food coloring (and / or green food coloring)
Candy canes
Directions
Preheat oven to 375. In a large bowl, beat sugar, butter and shortening until fluffy. Beat in egg, vanilla and peppermint extract.
In medium bowl, combine flour and salt. Beat into butter mixture until a soft dough forms, about 2 minutes. Divide dough into 4 equal parts. Knead red food coloring into one section; green into another section. Put each section in plastic wrap and chill in the refrigerator for at least 30 minutes.
Roll one teaspoon of each color into a 4-inch rope. Press lightly together and twist. Shape end into hook. Pinch ends to adhere. Before baking, crush candy canes and sprinkle on top with sugar. Bake 8-10 minutes or until light brown. Remove from baking sheets immediately. Transfer cookies to racks, cool completely. Yields 4 dozen cookies.
Dessert / Cookies: Holiday Wreath Cookies
From Mary Carey
Ingredients
1/3 cup butter
10 oz marshmallows
1 teaspoons green food coloring
6 cups Kellogg’s Corn Flakes cereal
Red cinnamon candies
Directions
Melt butter over low heat. Add marshmallows and stir until melted. Remove from heat. Stir in food coloring. Add cereal. Stir until well-coated. Use 1/4 cup coated with cooking spray, evenly portion warm cereal mixture. Using butter fingers, quickly shape into individual wreaths. Dot with cinnamon candies. Use prepared frosting to hold candies in place.
For larger wreath, press warm cereal into a sprayed Bundt cake pan. Cool. Remove from mold and dot with red candies. Slice to serve.
Ingredients
1/3 cup butter
10 oz marshmallows
1 teaspoons green food coloring
6 cups Kellogg’s Corn Flakes cereal
Red cinnamon candies
Directions
Melt butter over low heat. Add marshmallows and stir until melted. Remove from heat. Stir in food coloring. Add cereal. Stir until well-coated. Use 1/4 cup coated with cooking spray, evenly portion warm cereal mixture. Using butter fingers, quickly shape into individual wreaths. Dot with cinnamon candies. Use prepared frosting to hold candies in place.
For larger wreath, press warm cereal into a sprayed Bundt cake pan. Cool. Remove from mold and dot with red candies. Slice to serve.
Dessert / Cookies: Haystacks
From Mary Carey
Ingredients
12 oz chocolate chips
12 oz butterscotch chips
12 oz cashew pieces
1 large container Chow mein noodles
Directions
Melt chocolate and butterscotch. In a bowl, mix cashews, chocolate, butterscotch and noodles. Drop by spoonfuls onto wax paper. Let cool completely.
Ingredients
12 oz chocolate chips
12 oz butterscotch chips
12 oz cashew pieces
1 large container Chow mein noodles
Directions
Melt chocolate and butterscotch. In a bowl, mix cashews, chocolate, butterscotch and noodles. Drop by spoonfuls onto wax paper. Let cool completely.
Dessert / Cookies: Graham Cracker Cookies
From Mary Carey
Ingredients
1 box Graham Crackers
2 sticks of butter
½ cup granulated sugar
Chopped pecans or walnuts, for topping
1 big Hershey Special Dark chocolate bar, melted
Directions
Line a jelly roll pan (something with sides, not a flat cookie sheet) with foil. Place graham crackers, broken into big rectangles on the bottom of the pan.
Melt butter and sugar in sauce pan and bring to a boil, stirring. Pour this mixture over graham crackers that you have broken into big rectangles. Top crackers with chopped pecans or walnuts and bake at 350 degrees for 10 minutes. Remove from oven and drizzle melted chocolate over the crackers.
Put pan of cookies into refrigerator to cool (and harden the chocolate). Use a sharp knife at the perforations to break them apart (into the smaller size rectangles). Store in the refrigerator or freeze in an air-tight container.
Ingredients
1 box Graham Crackers
2 sticks of butter
½ cup granulated sugar
Chopped pecans or walnuts, for topping
1 big Hershey Special Dark chocolate bar, melted
Directions
Line a jelly roll pan (something with sides, not a flat cookie sheet) with foil. Place graham crackers, broken into big rectangles on the bottom of the pan.
Melt butter and sugar in sauce pan and bring to a boil, stirring. Pour this mixture over graham crackers that you have broken into big rectangles. Top crackers with chopped pecans or walnuts and bake at 350 degrees for 10 minutes. Remove from oven and drizzle melted chocolate over the crackers.
Put pan of cookies into refrigerator to cool (and harden the chocolate). Use a sharp knife at the perforations to break them apart (into the smaller size rectangles). Store in the refrigerator or freeze in an air-tight container.
Dessert / Cookies: Creme De Menthe Brownies
Crème de Menthe Brownies
From Mary Carey
Ingredients
2 sticks margarine
1 cup water
4 Tablespoons cocoa
2 cups flour
2 eggs
2 cups sugar
1 teaspoon vanilla
½ teaspoon salt
½ cup buttermilk*
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
½ cup buttermilk
2 ½ - 3 cups confectioners sugar
1 ½ stick soft butter
5 Tablespoons of Crème De Menthe liqueur
Glaze:
1 ½ cup chocolate chips
8 Tablespoons butter
a little milk
Directions:
In a saucepan, boil 2 sticks margarine, 1 cup water, 4 Tablespoons cocoa. In a large bowl, add 2 cups flour, 2 eggs, 2 cups sugar, 1 teaspoon vanilla, ½ teaspoon salt, ½ cup buttermilk*, 1 teaspoon baking soda. Add the saucepan mixture to the bowl, as well. Stir with mixer and pour into greased jelly roll pan (16” x 12” pan). Bake at 350 degrees for 20 minutes. Cool.
In a bowl, combine 2 ½ -3 cups confectioners’ sugar, 1 ½ sticks soft butter, 5 Tablespoons Crème de Menthe liqueur. Mix well. Spread the brownies with the Crème de Menthe mixture. Freeze until hard.
Once brownies have hardened, glaze them. To make glaze, combine 1 ½ cup chocolate chips, 8 Tablespoons melted butter, a little milk.
Cool a bit and spread quickly on top. Then freeze. Cut into squares after it thaws a bit before serving
Note: You can make your own buttermilk by adding 1 tablespoon of white vinegar to milk sand it will become thick like.)
Keeps in freezer at least 4 weeks.
From Mary Carey
Ingredients
2 sticks margarine
1 cup water
4 Tablespoons cocoa
2 cups flour
2 eggs
2 cups sugar
1 teaspoon vanilla
½ teaspoon salt
½ cup buttermilk*
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
½ cup buttermilk
2 ½ - 3 cups confectioners sugar
1 ½ stick soft butter
5 Tablespoons of Crème De Menthe liqueur
Glaze:
1 ½ cup chocolate chips
8 Tablespoons butter
a little milk
Directions:
In a saucepan, boil 2 sticks margarine, 1 cup water, 4 Tablespoons cocoa. In a large bowl, add 2 cups flour, 2 eggs, 2 cups sugar, 1 teaspoon vanilla, ½ teaspoon salt, ½ cup buttermilk*, 1 teaspoon baking soda. Add the saucepan mixture to the bowl, as well. Stir with mixer and pour into greased jelly roll pan (16” x 12” pan). Bake at 350 degrees for 20 minutes. Cool.
In a bowl, combine 2 ½ -3 cups confectioners’ sugar, 1 ½ sticks soft butter, 5 Tablespoons Crème de Menthe liqueur. Mix well. Spread the brownies with the Crème de Menthe mixture. Freeze until hard.
Once brownies have hardened, glaze them. To make glaze, combine 1 ½ cup chocolate chips, 8 Tablespoons melted butter, a little milk.
Cool a bit and spread quickly on top. Then freeze. Cut into squares after it thaws a bit before serving
Note: You can make your own buttermilk by adding 1 tablespoon of white vinegar to milk sand it will become thick like.)
Keeps in freezer at least 4 weeks.
Dessert / Cookies: Aunt Alvina's Mini Tarts
From Mary Carey
Ingredients
¼ lb (1 stick) butter, softened
¼ lb (1 stick) margarine, softened
½ cup sugar
1 egg
3 cups all-purpose flour
Filling
1 large box lemon or chocolate pudding
12 oz tub of Cool Whip, thawed
Maraschino cherries, to garnish
Directions
Cream together the butter and sugar. Beat in one egg.
Blend in 3 cups of flour; mix well. Form balls the size of a large marble.
Put into mini cupcake tins by shaping into the shell. Makes about 60 tarts.
Bake at 325 degrees for 18-20 minutes. Let cool.
After baking, I usually fill with chocolate or lemon pudding and top with
a dab of Cool Whip and a small piece of maraschino cherry.
Ingredients
¼ lb (1 stick) butter, softened
¼ lb (1 stick) margarine, softened
½ cup sugar
1 egg
3 cups all-purpose flour
Filling
1 large box lemon or chocolate pudding
12 oz tub of Cool Whip, thawed
Maraschino cherries, to garnish
Directions
Cream together the butter and sugar. Beat in one egg.
Blend in 3 cups of flour; mix well. Form balls the size of a large marble.
Put into mini cupcake tins by shaping into the shell. Makes about 60 tarts.
Bake at 325 degrees for 18-20 minutes. Let cool.
After baking, I usually fill with chocolate or lemon pudding and top with
a dab of Cool Whip and a small piece of maraschino cherry.
Dessert / Cookies: Andes Mint Cookies
From Mary Carey
Ingredients
1 (18 oz) roll Pillsbury refrigerated sugar cookies
¾ cup chopped, unwrapped Andes mint candies
Frosting
2 ¼ cups powdered sugar
¼ cup butter, softened
1-2 drops green food color
2-3 Tablespoons milk
Garnish
24 Andes mint candies, unwrapped
Directions
Heat oven to 350 degrees. In a medium bowl, break up cookie dough. Stir or knead in ¾ cup chopped Andes mints. Shape dough into teaspoon-sized balls, placing one-inch apart on cookie pan.
Bake 9-11 minutes or until set and edges are golden brown. Cool one minute; remove from cookie sheets. Cool 15 minutes.
In a bowl, mix frosting ingredients until smooth, adding enough milk one teaspoon at a time until desired consistency. Spread one teaspoon frosting on each cooled cookie. Cut each Andes mint candy in half cross-wise. Cut each half diagonally into two triangles (so you will get four triangles out of each Andes mint). Garnish each cookie with two triangles to form a tree.
Makes 4 dozen cookies.
Ingredients
1 (18 oz) roll Pillsbury refrigerated sugar cookies
¾ cup chopped, unwrapped Andes mint candies
Frosting
2 ¼ cups powdered sugar
¼ cup butter, softened
1-2 drops green food color
2-3 Tablespoons milk
Garnish
24 Andes mint candies, unwrapped
Directions
Heat oven to 350 degrees. In a medium bowl, break up cookie dough. Stir or knead in ¾ cup chopped Andes mints. Shape dough into teaspoon-sized balls, placing one-inch apart on cookie pan.
Bake 9-11 minutes or until set and edges are golden brown. Cool one minute; remove from cookie sheets. Cool 15 minutes.
In a bowl, mix frosting ingredients until smooth, adding enough milk one teaspoon at a time until desired consistency. Spread one teaspoon frosting on each cooled cookie. Cut each Andes mint candy in half cross-wise. Cut each half diagonally into two triangles (so you will get four triangles out of each Andes mint). Garnish each cookie with two triangles to form a tree.
Makes 4 dozen cookies.
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