Soft Pretzels

1 pkg. dry yeast
1 1/2 cups warm water
1 Tbl. sugar
1 tsp. salt
4 - 5 cups flour
Coarse or Kosher salt
2 egg whites

Soak the yeast in the warm water. Add sugar and salt; gradually stir in flour until the dough is stiff. Knead dough until smooth.

Let dough rise until doubled or set in refrigerator to rise overnight.

Divide the dough into small pieces; roll into ropes and twist into pretzel shape. Brush with egg whites; sprinkle with salt.

Bake at 425 degrees until brown.

Batter Bread

1 c. milk
3 T. sugar
1 T. salt
2 T. butter, melted
1 c. warm water
2 pkgs. dry yeast
4 1/4 c. flour

Mix together milk, sugar, salt and butter. Pour warm water into large bowl. Stir in yeast, add milk mixture. Stir in flour, beat until well blended, about 2 minutes.

Cover and let rise in a warm place until more than doubled in bulk. This will take 30 minutes to an hour, depending on the warmth of your kitchen.

Stir batter down, continue to beat for about 1/2 minute. Spoon into a greased loaf pan. Bake at 375 degrees for about 50 minutes.

Turn out on wire rack to cool.

Makes one loaf.

Cheesy Potato Soup

1 1/2 lbs red potatoes
2 T butter
2 T flour
1 qt half-and-half
1 (8 ounce) packages Velveeta cheese, melted
white pepper
garlic powder
1/2 teaspoon hot pepper sauce
1/4 lb bacon, fried crisp
1/2 cup cheddar cheese, shredded
1/4 cup fresh chives, chopped

Dice unpeeled red potatoes into 1/2 inch cubes.
Place in large saucepan; cover with water and bring to a boil.
Let boil for 10 minutes.

In a separate pan, combine melted margarine and flour, mixing until smooth.
Place over low heat and gradually add half-and-half, stirring constantly.
Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well.

Drain potatoes and add to cream mixture.

Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, and chives.

Overnight Oatmeal

1 cup steel cut oats (Irish style or pin oats)
4 1/2 cups water
1/2 teaspoon salt
1 teaspoon vanilla

Put all ingredients into a slow cooker. Set on low and cook 8 - 9 hours or overnight.

Serve with fresh fruit, butter, cinnamon, sugar, brown sugar, milk, cream, honey and/or syrup.

Freezer Cheese Balls

2 cups shredded sharp Cheddar cheese
1 (8 oz.) package cream cheese
4 oz blue cheese, cut into pieces
4 Tbls. butter
1 clove garlic, minced
2/3 cup coarsely chopped walnuts or pecans

Allow cheeses and butter to stand at room temperature until soft. Place Cheddar, cream cheese, blue cheese, and butter in a large bowl; with an electric mixer; beat until blended. Add garlic and beat until creamy.

Cover and chill mixture until firm enough to shape into balls, but not hard (about 2 hours). Divide in half and shape each half into a smooth ball. Sprinkle nuts on a piece of was paper and roll each ball in about half of the nuts, pressing in lightly. Place balls in separate freezer bags and seal; refrigerate or freeze until needed.

Before serving, allow cheese balls to stand at room temperature, unwrapped for 30 minutes if refrigerated or 3 to 4 hours if frozen.

Makes 2 balls about 3" in diameter.

Barbecued Meatballs

1 lb. lean ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 egg, beaten
1 Tbl. snipped fresh parsley
1 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1/4 c. shortening
1 bottle (12 oz) chili sauce
1 jar (10 oz) grape jelly

In a mixing bowl, combine the first nine ingredients. Shape into 1" balls. Melt shortening in a large skillet; brown meatballs on all sides. Remove meatballs and drain fat. In the same skillet, combine chili sauce and jelly. Heat over medium, stirring constantly, until jelly has melted. Return meatballs to skillet; heat through. Serve warm.

Makes about 5 dozen.

Frosting Thumbprints

1/2 cup butter
1/4 cup sugar
1 egg yolk, beaten
1 t. vanilla
1 cup flour
1/2 t. salt
1 egg white
1 cup chopped walnuts

Cream together butter and sugar. Beat in egg yolk and vanilla. Blend in flour and salt, sifted together. Shape into 1" balls. Dip in egg white; roll in nuts. Place on baking sheet lined with parchment paper. Dent each ball. Bake at 350 degrees for 5 minutes.

Remove from oven and dent again. Bake another 12 - 15 minutes. Cool. Fill with butter frosting.

Frosting:
2 cups confectioner's sugar
6 T. melted butter
1 T. cream
1/2 t. vanilla

Mix well. Tint with food coloring.

Berry Thumbprint Cookies

1 cup butter
1 (3 ounce) package cream cheese
1 cup sugar
1 egg yolk
2 teaspoons vanilla extract
2 ½ cups flour
Seedless berry jam (strawberry, raspberry, blackberry…)

In a large bowl, cream butter, cream cheese and sugar. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for one hour.

Shape dough into 1” balls. Place 2” apart on an ungreased cookie sheet. Make a ½” deep indentation in the center of each ball. Fill with the jam of your choice (½ to ¾ teaspoon).

Bake at 350 degrees for 10 to 12 minutes. Cool on rack. Makes about 5 dozen.

Cut-Out Sugar Cookies

3 1/4 c. cake flour
1 t. baking soda
1/2 t. salt
1/2 t. nutmeg
1/2 c. butter, softened
1 c. sugar
1 egg
1 1/2 t. vanilla
1/2 c. sour cream

Combine dry ingredients; set aside. Cream butter. Add sugar, egg, and vanilla; beat well. Beat in sour cream. Gradually add dry ingredients. Chill dough for at least an hour.

Roll out dough to 1/4" thickness onto a lightly floured surface. Cut with cookie cutters. Bake on lightly greased or parchment paper covered cookie sheets at 400 degrees for 8 to 10 minutes (adjust time for size of cookies).


Royal Icing - makes a hard, shiny glaze.

3 egg whites (1/4 cup pasteurized egg whites)
4 cups sifted powdered sugar (confectioners' sugar)
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla or almond extract, optional

Beat egg whites, sugar and cream of tarter with mixer at medium speed for about 5 to 7 minutes. Use immediately or store in covered containers.

Put the rack of cookies on top of wax paper to catch the drips then you can dip the cookies in the icing or spread it on with a table knife. (If your icing begins to harden while you're using it, stir in a drop or two of warm water.)

Vanilla Frosting

1/3 c. shortening
1 T. margarine
3 c. sifted powdered sugar
3 T. milk
1 1/2 t. vanilla

Beat all ingredients together until well mixed. Spread or pipe onto cookies.

Ribbon Cookies

2 1/2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 teaspoon vanilla
1 egg
1/4 cup finely chopped maraschino cherries, well drained
1/4 teaspoon almond extract
1 square (1 oz.) unsweetened chocolate, melted and cooled
1/3 cup finely chopped pecans
6 drops green food coloring

Line a 9"x5" or 8"x4" loaf pan with foil.

In a large bowl, combine the flour, sugar, baking powder, salt, butter, vanilla, and egg; blend until a stiff dough forms.

Divide the dough into three parts. Stir the cherries and almond extract into one part, the chocolate into the second, and the nuts and green food coloring into the third.

Spoon and evenly press (in any order) the chocolate, green/nut, and cherry doughs into the lined pan. Cover; chill several hours or overnight.

Preheat the oven to 400 degrees. Remove the dough from the pan. Cut in half lengthwise. Cut each half into 1/4" slices. Place on ungreased cookie sheets. Bake 7 to 9 minutes until edges are slightly brown.

Cool on wire racks.

Fudge Ecstasies

1 (12-oz.) package semisweet chocolate chips
2 squares unsweetened chocolate
2 Tbls. butter
2/3 cups sugar
1/4 cup flour
1/4 tsp. baking powder
1/8 tsp. salt
2 eggs
1 tsp. vanilla
Melt together 1 cup chocolate chips, unsweetened chocolate squares, and butter.

In a mixing bowl, beat melted chocolate, eggs, sugar, and vanilla. Add flour, baking powder, and 1/8 tsp. salt. Beat until well blended.
Stir in remaining cup of chocolate chips.

Drop by heaping teaspoons onto a lightly greased cookie sheet (or cover cookie sheet with parchment paper.)

Bake at 350 degrees for 8 to 10 minutes. Edges should be firm and surface dull. Do not overbake.

Cool on cookie sheet for 1 minute, remove to rack to continue cooling.

Makes 3 dozen

Forgotten Cookies

2 egg whites
pinch of salt
2/3 c. sugar
1 t. vanilla
1 c. mini chocolate chips

Preheat oven to 350 degrees.

Beat egg whites until foamy. Add salt and continue beating until they stand in soft peaks. Gradually add sugar, beating thoroughly until mixture form stiff peaks.

Sprinkle vanilla and chocolate chips over the top; fold in.

Drop by small teaspoons onto lightly buttered cookie sheet (or cover cookie sheet with parchment). The cookies may be close together since they will not spread.

Place in hot oven and turn the oven off immediately. Let the cookies dry overnight in the oven.

Peanut Blossoms

1 3/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. shortening
1/2 c. peanut butter
2 Tbl. milk
1 tsp. vanilla
1 egg
sugar
milk chocolate kisses (about 48)

Heat oven to 375 degrees. In large bowl, combine flour, 1/2 c. sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla, and egg; blend at low speed until stiff dough forms. Shape into 1 inch balls; roll sugar. Place 2 inches apart on ungreased cookie sheets.

Bake for 10 to 12 minutes or until golden brown. Immediately top each cookie with a candy kiss, pressing down firmly so cookie cracks around edge; remove from cookie sheets. Cool completely. Makes 4 dozen.

Tiny Holiday Tarts

3 ounces cream cheese, room temperature
1/4 pound butter, softened
1 cup flour
1/3 cup raspberry preserves
1 egg
1/2 cup sugar
1/2 cup almond paste, crumbled
In an electric mixer, cream cheese and butter until fluffy, add flour. Mix just until blended. Wrap dough in plastic wrap and refrigerate 2 to 3 hours or overnight.

Roll dough into 1-inch balls. Press ball into a greased mini muffin pan or you can also use the mini muffin paper cups in the muffin pans instead. Divide the preserves among the pastries (about 1/2 tsp. in each.)

Beat together the egg, sugar, and almond paste. Spoon 1 level teaspoon of the almond mixture over the preserves in each pastry.

Bake at 325 degrees for 25 to 30 minutes or until edges begin to brown.

Remove pan from the oven. Cool in slightly pan on a wire rack, then remove from pan to continue cooling. Repeat with remaining dough and filling. Store in an airtight container.

Makes 2 dozen

Childhood Thumbprint Cookies

This recipe came from Southern Living magazine, December 1985.

1 c. butter
2/3 c. sugar
2 egg yolks
1/2 t. vanilla extract
2 1/4 c. flour
1/2 t. salt

Cream butter; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.

Combine flour and salt; add to creamed mixture, mixing well. Chill.

Roll dough into 1" balls; place balls about 2" apart on ungreased cookie sheets.

Press thumb in each ball of dough, leaving an indentation. Bake at 300 degrees for 20 to 25 minutes; do not brown. Allow to cool on wire racks. Place about 1/2 t. chocolate frosting in each cookie indentation.

Chocolate Frosting:
1 c. sugar
1/4 c. cocoa
1/4 c. milk
1/4 c. butter
1/2 t. vanilla extract

Combine sugar, cocoa, and milk in a heavy saucepan. Bring to a boil, and boil 1 1/2 to 2 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Beat until mixture is of spreading consistency.

Butterfinger Cookies

This recipe came from Taste of Home, July/98.

1/2 c. butter, softened
3/4 c. sugar
2/3 c. brown sugar
2 egg whites
1 1/4 c. chunky peanut butter
1 1/2 t. vanilla extract
1 c. flour
1/2 t. baking soda
1/4 t. salt
5 Butterfinger candy bars (2.1 ounces each), chopped

Cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars.

Shape into 1 1/2 inch balls and place on greased baking sheets. I use parchment paper instead and highly recommend it over greasing the pan. The cookies come off the paper without any problem and you don't have to wash crusted on cookie bits from the baking sheets.

Bake at 350 degrees for 10 to 12 minutes or until golden brown. Cool on wire racks.

Chocolate Ganache Frosting

1 (4 oz.) bittersweet chocolate bar
1/2 cup semisweet chocolate chips
1/2 cup cream
1 tablespoon sugar
1 tablespoon light corn syrup
2 tablespoons butter

Break up chocolate and put into a food processor with the cutting blade. Cut until it is coarsely ground. Add chocolate chips.

Heat cream, sugar, and corn syrup in a small saucepan over low heat until sugar melts.

Pour over chocolate in food processor. Process until smooth. Cut up butter and add to chocolate mixture. Process until it is mixed in.

Apple Pie (2 crust)

6 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
dash ground nutmeg
2 tablespoons butter
2 pie crusts

Preheat oven to 400 degrees.

In a large mixing bowl, sprinkle sliced apples with lemon juice. In a separate bowl, mix together sugar, flour, cinnamon, and nutmeg. Sprinkle over apples and toss together.

Place the bottom crust in a pie pan. Pour in apple slices. Cut up the butter and dot it on top of the apples. Cover with top crust and seal the edges together. Cut slices in the top crust to let out steam. Sprinkle the top with sugar.

Bake at 400 degrees for 50 minutes. You may need to cover the edges of the pie with foil to keep it from browning too much.

Eye of Round Beef Roast (High Temperature)

1 (3 pound) beef eye of round roast
salt and pepper to taste

Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not add water.

Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 15 minutes, then turn off the oven and let the roast sit for 2 hours. Keep oven door closed.

Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve at an angle, across the grain into thin slices.

Deviled Eggs

6 medium hard-cooked eggs
2 Tbl. mayonnaise
1 tsp. honey mustard
salt and pepper
paprika

Slice a small sliver off the end of each egg then cut each in half crosswise. Scoop out the yolks and mash with the remaining ingredients.

Set each half on end and refill with yolk mixture. Garnish with a sprinkle of paprika.

Serves 6