Fah who for-aze! Dah who dor-aze! * (Our Cookie Party!)

Welcome! I hope you brought an appetite and a cookie recipe to share – if not, that’s ok – help yourself to any yummy ideas/recipes anyway – there’s ALWAYS enough cyber cookies for everyone!!
Over there on the sideboard, is some punch – it’s my sister in law’s Christmas punch. We’ve been enjoying it for the last 15 yrs or so. (I think it’s one of the few times we eat Jello at our house.) This year I made Cranberry Raspberry. May I get you cup?

Perhaps you’d rather have a hot cup of coffee? That’s over there on the antique cabinet. Condiments are sitting there, as well. These are some of my favorite cups for drinking coffee in. I just love the clear glass, you can enjoy the rich color of coffee (especially when you add the cream in there) and the pedestal just looks pretty.

I brought Cranberry Macadamia Bars – here’s plates and napkins, help yourself to everything! Please, stay a while, enjoy the Christmas lights, music and goodies. I’m so glad you stopped in.

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Slushy Punch

  • 1 box raspberry jello
  • 1 box cranberry jello
  • 2 46 oz cans pineapple juice
  • 2 c sugar (yes – ADDED sugar)
  • 4 c cold water
  • 4 c boiling water

Mix all together and place into containers and freeze. When frozen, put in punch bowl, add ginger ale to fill bowl. (Nothing else tastes right – it HAS to be ginger ale) Serve slushy. (Hence slushy punch. Bet you missed that one, huh?) πŸ™„

Cranberry Macadamia Bars

  • 1 1/4 c flour
  • 3/4 c sugar
  • 1/2 c butter (no substitutes)
  • 1 c finely chopped macadamia nuts
  • 1 1/4 c sugar
  • 2 beaten eggs
  • 2 T milk
  • 1 t finely shredded orange peel
  • 1 t vanilla (I prefer Nielsen-Massey)
  • 1 c finely chopped cranberries
  • 1/2 c coconut

Preheat oven to 350`. Stir flour and 3/4 c sugar, cut in butter until coarse crumbs. Stir in 1/2 c nuts. Press into bottom of 13 x 9 and bake 10 – 15 min or until lightly brown.

Combine 1 1/4 c sugar, eggs, milk, orange peel and vanilla. Pour over hot crust. Sprinkle with remaining nuts, cranberries and coconut.

Bake 30 min or until golden. Cool. Cut in rectangles. Cool completely. Makes 24 bars. (In someone’s dreams!)

I do not EVER manage to get good orange peel, so this year I will use orange essential oil in my recipe. I’ll let you know how it turns out. πŸ˜€

* It IS Quote-idiot Friday, ya know – can you name the movie?!! πŸ˜€

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Comments
15 Responses to “Fah who for-aze! Dah who dor-aze! * (Our Cookie Party!)”
  1. Lynn says:

    How The Grinch Stole Christmas!!!

  2. javadawn says:

    Ok, Miss I-was-born-with-a-silver-apron-on-my-body, So, you’ve got the movie, where’s the recipe??!! I know for a fact you have a couple of them hiding thar in Alaska. πŸ™‚

  3. Patricia says:

    Beautiful! Think I’ll grab a cup of coffee first! I was up way too late last night after getting my second wind. Ever done that? It is like you hit a wall and once you go over it, you can just keep on going. It was 2:00 am before I realized it, and I wasn’t even tired. I sure am paying for it this morning. Anyway….coffee! Mmmmmm. Delicious. Thank you!

    I am going to share one of my mother’s recipes. It is for the BEST chocolate-chip cookies I have ever eaten. Emily knows the recipe by heart! Louis bakes a large batch nearly every Sunday afternoon for our Monday night dinners with the boys and their families. The photograph of these cookies in my blog (www.pollywogcreek.blogspot.com) are the leftovers from this past Monday night.

    I adapt the recipe by varying the kind of chocolate chips. Usually this time of year I can find mint chocolate chips that seem perfect for Christmas.

    Eleanor’s Chocolate Bit Cookies
    1 1/2 c. flour
    1 tsp. soda
    1 tsp. salt
    1 c. shortening
    3/4 c. brown sugar
    3/4 c. granulated sugar
    2 eggs, unbeaten
    1 tsp. hot water
    1 – 8 oz. package chocolate chips
    2 c. oatmeal
    1 tsp. vanilla

    Cream shortening, add sugar, gradually creaming until light and fluffy. Add eggs, one at a time, beating well. Add hot water, then sifted dry ingredients. Add oatmeal and vanilla. Stir in chocolates chips. Mix thoroughly. Drop by teaspoon on cookie sheet. Bake at 375-degrees F. 8-10 minutes.

  4. myderbe says:

    OK, I’ll have some coffee. Patricia and I must have been following the same schedule last night. And I’d sure love one of those chocolate bit cookies. Ok, who am I kidding? I’d love two or three of those. πŸ™‚

    I’ll bring some sugar cookies, shaped like trees and stockings and stars.

    Cookie Monster Sugar Cookies (I really think this recipe came from a Sesame Street children’s book.)

    Preheat to 400ΒΊ.
    3/4 c. margarine (1 1/2 sticks)
    1 c. sugar
    2 eggs
    1 tsp. vanilla
    2 1/2 c. flour
    1 tsp. baking powder
    1 tsp. salt
    (*I almost always double this)

    Chill for 1 hour.
    Roll on floured surface, cut, and bake for 6 – 8 minutes. The cookies will not look quite done, but they are. Don’t bake them any longer than 6 – 8 min. or they’ll be crunchy instead of soft.

    After they cool, you can ice with this icing —
    mix powdered sugar and milk to desired consistency and add food coloring.

    Yum. Yum.

  5. myderbe says:

    I will also bring my favorite Rice Krispie Chewies.

    1 c. Karo syrup
    1 c. sugar
    1 c. peanut butter
    6 c. Rice Krispies

    6 oz. chocolate chips
    6 oz. butterscotch chips

    Mix Karo syrup and sugar in pan and heat on stove until it *starts* to boil. Add peanut butter. Mix well. Add Rice Krispies. Mix well. Spread into pan.

    Melt chocolate chips and butterscotch chips together. Spread over Rice Krispie chewies as icing. Refrigerate until icing is firm.

  6. javadawn says:

    Hey I thought I was the only one going to bed late!

    I got to thinking – we have a new recipe we’re going to try and I wanted to share it, too….you know, chickens love company. πŸ˜‰

    Sea Salted Almond Chocolate Bark
    (It might take longer to say it than to make it)
    1 bar cacao dark chocolate bar (53%), broken into sections
    1/2 c smoke-flavored almonds, coarsely chopped
    1/8 t sea salt, preferably large crystal (ours will not be) πŸ˜‰
    Line 8″ square pan with wax paper. Microwave baking bar in bowl on high for 1 min. Stir. If necessary, at additional 10 – 15 sec intervals, keep m/waving and stirring until smooth. Stir in 1/4 c almonds. Pour into prepared pan. Sprinkle with remaining almonds. Sprinkle with sea salt. Frig for ~ 1 hr or until firm. Break into pieces.
    Mmmmm

  7. Lynn says:

    Okay, here’s one from my cousin. I entered this at Taste of Home years ago and just this year it was printed in their Country Woman Christmas 2006 Book. Pretty cool, huh?

    LIGHT NUT CARAMELS

    1 cup sugar
    1 cup light corn syrup
    1 cup evaporated milk
    ΒΌ cup butter
    1 cup chopped nuts
    1 tsp vanilla

    Place first four ingredients in a heavy 3 qt. saucepan. Stir well. Cook over medium heat, stirring occasionally. When the mixture begins to caramelize, lower heat and cook stirring constantly to 244 degrees (firm-ball stage.) Stir in nuts and vanilla. Pour into a lightly buttered 8×8 pan. Cool. Cut and wrap individual pieces in waxed paper.

  8. Lynn says:

    Oops! I posted that and then read that you want cookie recipes. So here’s my favorite Date Bars…

    DATE BARS

    1 egg
    Β½ cup sugar
    Β½ cup butter, melted
    1 cup chopped dates
    1 cup chopped nuts (walnuts or pecans)
    Β½ cup flour
    ΒΌ tsp salt
    Β½ tsp baking powder
    Powdered sugar

    Beat egg. Add sugar and mix well. Add butter and mix. Stir in dates and nuts. Combine flour, salt and baking powder and stir into egg mixture. Spread in a greased 8×8 inch pan and bake at 325 for 30 minutes. Do not over bake. Will seem soft, but this makes the bars chewy. Cool, cut in bars and roll in powdered sugar.

  9. Tiffany says:

    Oh! So hungry now….hey, I was on that same cleaning schedule last night! Not so good….

    Here are my husbands favorite cookies-and way easy to boot.

    Carmel Macaroons

    1 Package of coconut (the shredded, sweetened kind)
    1 Can sweetened condensed milk
    10 carmels
    1 T water

    Melt carmels and water in the microwave. Mix coconut and 1/2 of sweetened milk together, add in carmel, add in more sweetened condensed milk until it gets the gooiness (sp?) that you want. I generally like the whole can. πŸ™‚ Then if you want a little variety, you can add in a tablespoon of rum extract, or almond extract, or seseme oil.

    Spoon on to well oiled cookie sheet. Bake at 375 for 8-10 minutes (tops should be golden brown) for a super chewy cookie. For a crunchy cookie, keep thin and bake for 15 min. Both ways are quite good.

    Can also add chocolate to the tops for added fun!

    Really good to eat uncooked too…..

  10. Oh, goodness, I almost missed the party! It’s just like me to be fashionably late:) But I had to bring you these cookies. Hope you all enjoy! Now where is that coffee – I’m slap give out!

    Wedding Cookies
    1 cup butter, at room temp
    1/2 cup confectioners’ sugar, plus more for coating baked cookies
    1 teaspoon vanilla
    1 3/4 cups all-purpose flour
    1 cup pecans, chopped fine

    Preheat the oven to 275. Line cookie sheets with parchment paper.
    Cream the butter and sugar until it is smooth. Beat in the vanilla. Gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent or ball. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in confectioners’ sugar. Cool. Enjoy!

  11. winkies6 says:

    Hope I’m not too late! Had my kids’ choir concert today and feel like I’ve been runnin today. πŸ™‚

    These are Hubby’s favorite “cookies”

    Chocolate Raspberry Crumb Bars Recipe

    1 cup butter, softened
    2 cups flour
    1/2 cup packed light brown sugar
    1/4 teaspoon salt
    2 cups semi-sweet chocolate chips, divided (I always add more like 3 cups and divide from there)
    1 can (14 oz.) sweetened condensed milk
    1/2 cup chopped nuts (optional) (walnuts are good)
    1/3 cup seedless raspberry jam

    PREHEAT oven to 350 F. Grease 13 x 9-inch baking pan.

    BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.

    COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust.

    STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.

    ———————————————————————————————–

    Buckeyes Recipe

    1/2 cup butter
    1 pound powdered sugar
    1 1/2 cup creamy peanut butter
    12 ounces semi sweet chocolate pieces
    2 tablespoons shortening

    Cream 1/2 cup butter, sugar and peanut butter with your hands. Roll into balls. If batter doesn’t roll into balls well, add more butter. Place ball on cookie sheet covered with waxed paper. Place in refrigerator for 45 minutes.

    Melt chocolate and shortening together. Dip balls into chocolate with toothpicks almost up to the top. Leave toothpicks in while refrigerating.

    Refrigerate 1 hour before serving. Remove toothpicks; touch up hole gently with spoon. Keep stored in the refrigerator.

    ———————————————————————————————-

    Wholegrain Jam Squares

    Preheat oven to 400F

    1 cup butter
    1 cup brown sugar
    2 cups oats
    1 3/4 cups flour
    1 tsp cinnamon
    3/4 tsp salt
    1/2 tsp baking soda
    1/2 cup chopped nuts

    1 1/2 cups preserves

    Combine all but preserves. Press all but 2 cups of mixture into bottom
    of a greased 13×9 inch pan. Spread preserves over base. Sprinkle
    remaining mixture on top. Bake 25-30 minutes
    I heat the preserves for easier spreading.

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    Pecan Butterballs

    4 oz (1 stick) butter
    1/2 cup shortening
    1/4 c honey
    1 tsp vanilla
    2 c flour
    2 c rough chopped pecans
    Mix ingredients. Form into 1″ balls and place on greased cookie sheet DO NOT PRESS AT ALL! Bake 300F for 15 min. As soon as they are cooled a bit, place in a bag with powdered sugar to coat them.
    Makes 45-50 balls

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    DOUBLE CHOCOLATE PEANUT BUTTER BARK

    1 pound plus 2 ounces imported white chocolate (such as Lindt or Callebaut), finely chopped
    1 1/2 cups super chunky peanut butter (do not use old-fashioned or freshly ground)
    8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

    Butter 15×10-inch jelly roll pan. Line with waxed paper or parchment.

    Melt 1 pound white chocolate with peanut butter in large bowl set over saucepan of simmering water, stirring occasionally until chocolate is melted and smooth.

    Meanwhile, melt bittersweet chocolate in medium bowl set over saucepan of simmering water, stirring occasionally. Melt remaining 2 ounces white chocolate in small bowl set over saucepan of simmering water, stirring constantly.

    Remove all bowls from over water. Pour peanut butter mixture onto prepared pan, spreading to cover surface completely. Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture. Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize. Using spoon, drizzle melted white chocolate over. Draw tip of knife through chocolates to
    marbleize. Chill until firm, at least 2 hours or over-night. Cut into 2-inch triangles or other shapes. Cover and chill. (Can be made 2 weeks ahead. Keep chilled.) Serve cold.
    Makes about 2 1/4 pounds.

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    My mom always made these when I was little……

    Peanut Butter Chocolate Cookies

    1/2 c margerine
    1/2 cup brown sugar
    1 1/4 cups flour

    cream the margerine and sugar, add flour. Press into greased 9×13″ pan and bake 20 min @ 350F.

    1 cup or more of peanut butter
    dallop peanut butter on the HOT crust then gently spread evenly over crust. COOL

    1 cup chocolate chips melted with 3 TBsp water (I know it seems like it shouldn’t work, but it does!)
    Spread over peanut butter layer and cool. Cut in squares. YUM!

    ———————————————————————————————-

    Ok, I hope that’s good! LOL ENJOY!!

    Ok, now I see Dawn has a “bark” recipe too” At least mine is a lil different. πŸ™‚

  12. javadawn says:

    Oh Ladies,
    YUMMMMMMMMMMMM. Thank you so much for contributing to my collection. πŸ˜€

    I really do wish we could share our cookies, face to face. Someday, we will be together – and what a glorious day it will be. Something tells me however, that cookies will be one of the least things on our minds. πŸ™‚

    Much love,
    Dawn
    PS Shannon….”I’m slap give out!” ??!!! πŸ˜† I LOVE that phrase!!

  13. Cheryl says:

    Is it okay if a lurker brings cyber cookies? One of my favorite EASY recipes is for shortbread cookies. We always make these at Christmastime…they’re winners with the kids who can use their artistic skill (or not!) in sprinkling them. But they’re also likely to show up on our table on Valentine’s Day (heart-shaped with red sprinkles) or on a snowy winter day (snowflake-shaped with white sugar crystals) or at a birthday party (who-knows-what-shaped decorated who-knows-how!).

    McKelvey Shortbread Cookies

    1 cup butter
    1/2 cup sugar
    2 1/4 cups flour

    Cream together butter and sugar until light and fluffy.
    Add flour until well mixed.
    Roll 1/4-inch thick and cut into desired shapes. Decorate if you wish.

    Bake at 300 degrees (temp. is important!) for 15 minutes. (These cookies do not brown, so remove them promptly!) Allow cookies to cool slightly, as they are a bit soft when they come out of the oven.

    These are wonderful, whether daintily nibbled with tea, or lustily dunked into coffee or milk, or eaten by the handful!

    Thanks for letting me share!

  14. javadawn says:

    Cheryl, a) MOST definitely can a lurker post – recipes and comments are both quite welcome! and b) now that you’ve posted, may I encourage you to come on….keep unlurking…. πŸ™‚ I am certain, my dear, that you have more than just this delicious recipe tucked in you! I hope you’ll decide to share again…and soon! and c) I sincerely hope that said lurker feels free to help herself to punch or coffee. We have plenty. πŸ˜‰

    Seriously, I’m so delighted that you would unlurk – I OH SO hope you feel the freedom to share again.

    All these options – they’re brutally difficult to choose which one to start with, don’t ya’ll know?!!!

  15. Cheryl says:

    Thanks for your gracious hospitality, Dawn! And, although I am sure that the punch is luscious, I believe that I will help myself to my standard cup of coffee.
    I am hoping that the fact that I finally chose to comment when FOOD was the topic does not communicate an underlying message. At your invitation, I promise to share again (even when the topic is not edible!).

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