Sunday, December 12, 2010

Did You Know We Can Cook????????

Bet you didn't know that besides painting, creating, building and repairing the SHR gang has some of the best cooks in town! There is a ton of kitchen talent in our group too! We wanted to give you all a Christmas gift - so we thought we would share some of our favorite recipes with you! So head on out to your kitchens and get started on some holiday cooking and baking!


Pralines from Cindy Chapman

2 cups confectioners' sugar
1 cup maple syrup
1/2 cup cream
2 cup nut meats (walnut, pecan, etc)

Boil powdered sugar, maple syrup and cream together until a little dropped in cold water forms a soft ball. Remove from heat and beat until creamy. Add nut meats and drop from spoon into patties on waxed paper.

My Granny's Rock Cookies from Cindy Chapman

1 1/2 cup brown sugar
1 cup raisins
1 teaspoon cinnamon
3 eggs
1/4 water with 1 teaspoon baking soda
1 cup butter
1/2 cup walnuts
1 teaspoon nutmeg
3 to 4 cups flour

Mix it all -- drop from spoon onto buttered sheet. Bake in slow oven. Yummy! Recipe by the late Barbara B. Guard.

Swedish Shortbread from Coralyn Bergstrom

1 c butter softened
½ c + 2 tbsp sugar

Mix together and add 2 ¼ C flour one cup at a time. Mix together by hand til crumbly.
Divide into 2 logs and flatten then make a well in the center of each log. Fill with jelly. Bake for 20 minutes or so (watch for jelly to bubble) at 350°.

¼ c powdered sugar
1 tbsp milk
½ tsp almond flavoring

Add more powdered sugar if too runny. Drizzle on top while partly cool then cut into slices

Symphony Bars from Barb Pursley

1c softened butter
¾ c sugar
1 egg
2 tsp vanilla
2 ½ c flour
4 – 5 *Symphony bars

Mix all together and divide dough in half. Press half evenly in 9 x 13 pan. Lay 4 – 5 oz. Symphony bars on top of dough (you will need to break the last candy bar in order to lay evenly on top). Press remainder of dough evenly over candy bars and bake at 350° for 25 minutes. Sprinkle with powdered sugar while warm. Refrigerate until firm.
* Use the Symphony bars with the bits in them.

White Chip Chocolate Cookies from Cindy Kulzer

1 cup (2 sticks) Butter, Softened
2 cups Sugar
2 Eggs
1 tsp. Vanilla Extract
1 tsp. Almond Extract
2 cups All Purpose Flour
¾ cup Baking Cocoa
1 tsp. Baking Soda
½ tsp. Salt
1 2/3 cups (10 oz. bag) Premier White Chips

Heat oven to 350°. In large mixing bowl, beat butter and sugar until creamy. Add eggs and vanilla & almond extract; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt. Gradually add to butter mixture, beating until well blended. Stir in white chips. Drop by rounded teaspoon onto ungreased cookie sheet. Bake 8 to 9 minutes (Do not over bake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies; these are so good though that I always make a double batch!

Santa’s Snickers® Surprises from Cindy Kulzer

2 sticks Butter (Softened)
1 cup Creamy Peanut Butter
1 cup Light Brown Sugar
1 cup Sugar
2 Eggs
1 tsp. Vanilla Extract
3 ½ cups All Purpose Flour (Sifted)
1 tsp. Baking Soda
½ tsp. Salt
1 pkg. (13 oz.) Snickers® Brand Miniatures

Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed. Mix until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda. Cover and chill for 2-3 hours.

Unwrap all the Snickers® brand miniatures. Remove dough from refrigerator. Divide into 1 Tbsp. pieces and flatten. Place a Snickers® in the center of each piece of dough. Form the dough into a ball around the Snickers®. Place on a greased cookie sheet and bake at 300° for 10 – 12 minutes. Let cookies cool on baking rack or wax paper. When completely cooled, sprinkle cookies with powdered sugar and drizzle melted milk chocolate over the top of each cookie. Makes about 2 dozen cookies.

Cocoa Bars from Kris Hart
Mix together in large bowl -
2 C flour
2 C sugar

2 sticks margarine/butter
1 C water
¼ C baking cocoa
2 eggs
½ C buttermilk
1 tsp soda
1 tsp salt
1 tsp vanilla

In a sauce pan melt the butter and then add water and cocoa. Bring to a boil. Remove from heat and pour over the flour/sugar mixture. Mix well. Add the eggs, buttermilk, soda, salt and vanilla.
Beat until smooth and pour into a greased and floured 11 x 16 pan. Bake 20 minutes at 400°.

1 c sugar
1/3 C milk
5 tbsp butter
1 pkg 6 oz. chocolate chips

In a small pan combine sugar, butter and milk. Bring to a boil for 1 minute stirring constantly. Remove from heat and add chips – stir til smooth and frost cooled bars.
I get asked for this recipe all the time – kind of a cross between brownies and chocolate cake!

Poppy Seed Cookies from Kris Hart

I got this recipe from the wife of a former boss – they are a great cookie when you need something but don’t like things really sweet.

1 tsp baking powder
pinch soda
pinch salt
3 heaping C flour
Mix all together.

In separate bowl mix:
3 eggs
¾ C oil
1 C sugar

Add to dry ingredients and add ¼ C poppy seed. Refrigerate overnight. Roll out on floured board and cut with cookie cutter.

Bake at 350° for 15 minutes – til just slightly golden.

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