Ingredients:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter (room temperature)
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 cup buttermilk
1 cup brown sugar
2 heaping tablespoons ground cinnamon
Directions:
1. Mix the flour, baking soda, baking powder, and salt in a bowl.
2. Cream the butter and sugar in another bowl.
3. Beat in the eggs, salt, vanilla and lemon zest.
4. Mix 1/3 of the dry ingredients into the wet ingredients.
5. Mix 1/2 of the buttermilk into the wet ingredients.
6. Mix 1/3 of the dry ingredients into the wet ingredients.
7. Mix the remaining buttermilk into the wet ingredients.
8. Mix 1/3 the remaining dry ingredients into the wet ingredients.
9. Mix the brown sugar and cinnamon in a bowl.
10. Pour 1/3 of the batter into a greased 9x5 inch loaf pan.
11. Pour 1/3 of the cinnamon mixture on top.
12. Pour 1/3 of the batter on top.
13. Pour 1/3 of the cinnamon mixture on top.
14. Pour the remaining batter on top.
15. Pour the remaining cinnamon mixture on top.
16. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about an hour.
Quick Plum Bread
INGREDIENTS
- 3 eggs
- 2 (6 ounce) jars plum or plum with apples baby food
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
DIRECTIONS
- In a mixing bowl, combine the eggs, baby food, oil and buttermilk. Combine dry ingredients; add to the egg mixture and beat just until moistened. Transfer to two greased 9-in. x 5-in. x 3-in. loaf pans.
- Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
NGREDIENTS (Nutrition)
- 1 cup butter
- 1 (8 ounce) package cream cheese
- 1 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup green decorator sugar
- 48 pecan halves
- 1/2 cup red decorator sugar
DIRECTIONS
- In a large bowl, cream butter and cream cheese. Add sugar and vanilla. With electric mixer at medium speed, beat until light and fluffy. In medium sized bowl, combine flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
- On four sheets of aluminun foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
- Preheat oven to 325 degrees F (170 degrees C).
- Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices. Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 - 18 minutes, or until bottom of cookie is lightly browned when lifted. These look so nice for Christmas.
Snowball Cookies
INGREDIENTS (Nutrition)
- 1 cup butter
- 1 (8 ounce) package cream cheese
- 1 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup green decorator sugar
- 48 pecan halves
- 1/2 cup red decorator sugar
DIRECTIONS
- In a large bowl, cream butter and cream cheese. Add sugar and vanilla. With electric mixer at medium speed, beat until light and fluffy. In medium sized bowl, combine flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
- On four sheets of aluminun foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
- Preheat oven to 325 degrees F (170 degrees C).
- Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices. Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 - 18 minutes, or until bottom of cookie is lightly browned when lifted. These look so nice for Christmas.
Peppermint Snowballs
Makes about 48
For the filling:
2 tablespoons cream cheese, softened
1 tablespoon milk
1/2 cup powdered sugar
2 tablespoons finely crushed peppermint candy or candy canes
1 drop red food coloring
For the dough:
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2-1/2 cups sifted all-purpose flour
For the topping:
1/4 cup powdered sugar
6 tablespoons finely crushed peppermint candy or candy canes
For the filling, combine cream cheese and milk in a small bowl. Stir in sugar, candy and food coloring; mix well. Set aside.
For the dough, preheat oven to 350 F. In a mixing bowl, beat together butter and sugar until creamy; add vanilla. Stir in flour; knead until well mixed. Set aside 1/2 cup of dough; shape remaining dough into 1-inch balls. Make a deep well in the center of each ball with the handle of a wooden spoon. Fill with 1/4 teaspoon filling. Use reserved dough to cover filling by placing a small flat disc of dough over the hole. Reshape if necessary into smooth balls. Place on ungreased baking sheets and bake about 12 minutes.
Make the topping by combining the powdered sugar with the crushed candy. Roll warm (not hot) cookies in the topping mixture. Set on wire racks to cool completely.
The Neiman-Marcus Cookie
This is the recipe circulated in the well-known urban legend. We won't perpetuate the myth here, but the recipe really is great.
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 teaspoon vanilla
2 cups flour
2 1/2 cups blended oatmeal (blend in a blender to a fine powder)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 oz. chocolate chips
4 oz. hershey bar (grated)
1 1/2 cups chopped nuts
Preheat oven to 375 degrees. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, hershey bar, and nuts. Roll into balls, and place 2 inches apart on an ungreased cookie sheet. Bake for 10 or 11 minutes.
Eskimo Snowballs
1 cup butter or margarine, softened
4 tablespoons water
1 teaspoon vanilla extract
6 tablespoons cocoa powder
1-1/2 cup granulated sugar
4 cups quick-cooking oats
powdered sugar
flaked coconut
chopped nuts
Cream butter with water and vanilla. Add sugar, cocoa, and oatmeal, mix well. Roll into 1-inch balls. Add more water if necessary to make the dough stick together. Divide the balls in half. Roll half the balls in confectioners sugar and coconut, then roll the other half in the chopped nuts. Refrigerate until serving.
Note: This is a no-bake recipe. Reviewers, please help us out and note the yield. Thanks!
Coconut Macaroons
SUBMITTED BY: Penny Ann Habeck
"THESE COOKIES earned me a first-place ribbon at the county fair. They remain my husband's favorites--whenever I make them to give away, he always asks me where his batch is! I especially like the fact that the recipe makes a small enough batch for the two of us to nibble on. --Penny Ann Habeck Shawana, Wisconsin"
| PREP TIME | 10 Min |
| COOK TIME | 20 Min |
| READY IN | 30 Min |
INGREDIENTS
- 1 1/3 cups flaked coconut
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 egg whites
- 1/2 teaspoon vanilla extract
DIRECTIONS
- In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
- Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees F for 18-20 minutes or until golden brown. Cool on a wire rack.
Christmas Gift Loaf
SUBMITTED BY: ABNER100 PHOTO BY: ben
"Great Holiday loaf with pumpkin, nuts, chocolate chips and icing. Doubling the batch will yield three 8x4 inch loaves."
| COOK TIME | 1 Hr 5 Min |
| READY IN | 1 Hr 5 Min |
| Original recipe yield 1 - 9x5 inch loaf | |
INGREDIENTS (Nutrition)
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup pumpkin puree
- 6 ounces semi-sweet chocolate chips
- 1 cup chopped walnuts, divided
- 1/4 cup confectioners' sugar
- 2 tablespoons heavy cream
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 3/4 cup of the walnuts until evenly distributed. Spoon into the prepared loaf pan, and sprinkle the remaining walnuts over the top.
- Bake for 65 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the pan, and drizzle with icing.
- To make the icing, stir together the confectioners' sugar and heavy cream with a pinch of cinnamon and nutmeg until smooth.
