Mexican Cookies

Delicious nutty, sweet, melt-in-your mouth celebration Mexican Cookies are perfect for any special occasion. Serve at weddings, Cinco De Mayo, Christmas, baby and bridal showers, graduation parties. They are welcome at any special event.

These Mexican Cookies were made by Kathy and were served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Mexican Cookies
 
Ingredients:

• 1 cup butter
• 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons water
• 2 cups all-purpose flour
• 1 cup chopped almonds
• 1/2 cup confectioners' sugar

Directions:

1. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
2. Preheat oven to 325 degrees.
   Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

 

Mexican Cookies served with a slice of Sopapilla Cheesecake at our 

Taste Tempters Cinco De Mayo dinner in April.

 

Buñuelos (Mexican Fritters)

These crispy-sweet, tortilla-like fritters that are sprinkled with sugar and cinnamon are a Mexican dessert traditionally served at Christmas time. But we feel they can be served anytime for a dessert or snack.

These Buñuelos (Mexican Fritters) were made by Jenny and served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.
 
Buñuelos (Mexican Fritters)
Recipe from muybuenocookbook.com
Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ¾ cup milk
• ¼ cup butter
• 1 teaspoon vanilla
• 2 beaten eggs
• Canola or vegetable oil for frying

Sugar coating

• 1 cup sugar
• 1 teaspoon cinnamon

Directions:

1. In a mixing bowl combine flour, baking powder, salt, and cinnamon.
2. In a saucepan heat milk, butter, and vanilla and bring to a boil.
3. In a separate bowl, mix the eggs, then add the beaten eggs to the warm milk mixture and whisk quickly.
4. Add the liquid mixture to dry ingredients and mix well.
5. Knead dough on lightly floured surface 2 to 3 minutes until smooth.
6. After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.
7. Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
8. Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.
9. While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

Buñuelos (Mexican Fritters)

Sopapilla Cheesecake

Cream cheese, canned crescent rolls, cinnamon, create this delicious, Mexican-inspired dessert. This is a quick, easy, and tasty dessert that has a rich and creamy filling surrounded by a crispy cinnamon crust. 


This Sopapilla Cheesecake was made by Karen and served out our Taste Tempters Cino De Mayo dinner night that was hosted by Jenny in April.

Sopapilla Cheesecake

Ingredients:

• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups white sugar
• 1 1/2 teaspoons vanilla extract
• 2 (8 ounce) cans crescent roll dough
• 1/2 cup melted butter
• 1/2 cup white sugar
• teaspoon ground cinnamon

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares. 

 

 Sopapilla Cheesecake

Banana Coconut Nut Muffins

Prepared by Jen

Recipe coming soon

Raspberry Genache Pie

Prepare by Cathy


Recipe coming soon

Fruit Cocktail Cake

Prepared by Cathy

Recipe coming soon

Pink Champagne Cake

Prepared By Theresa

Notice the "Mommy's Time Out" bottle of wine on the table :)

The night couldn't have ended any better with this delightful Pink Champagne Cake. This cake would be wonderful for Valentine's Day, Baby Shower, Bridal Shower, Easter, a special birthday, etc. It is light and fluffy and just delightful to look at (and of course eat!).

Cake:

• 1 Duncan Hines Classic White Cake Mix (without pudding in the mix)
• 1 1/3 Cups Pink or Rose Champagne
• 2 Tablespoons Vegetable Oil
• 3 Large Egg Whites
• 3 Drops of red food coloring
• Champagne, chilled (pink, white, sweet, or dry)

Note: Beringer's Sparkling White Zinfandel was used when making this.

Directions--Cake

1. Prepare cake mix according to instructions substituting the champagne for the water. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor.
2. Tint with red food coloring to a soft pink, use a drop at a time, about 3 drops.
3. Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!

Creamy Champagne Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1/4 cup champagne
• 1 tablespoon vanilla
• Pinch of salt
• 3 - 4 cups additional powdered sugar

Beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar; add ¼ cup milk, 1/4 cup champagne, salt, and 1 TB vanilla. Add red coloring till pink color, again slowly add a drop at a time till color you want. Beat in remaining cups powdered sugar till you can spread it or is consistency you want.

Frost completely cooled cake.

Enjoy!

Coconut Tres Leches Cake

Prepared by Debbie

I found this delicious Coconut Tres Leches Cake recipe on My Kitchen Cafe and prepared it exactly how she did...

Cake:
Make-Ahead Yellow Cake Mix (recipe follows) or other preferred cake mix or homemade yellow cake recipe.

Milk Syrup:
1 can (15 ounces) cream of coconut
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract

Garnishes:
2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown, 7 minutes, or toast it in a skillet over medium-low heat on the stovetop)

Place a rack in the center of the oven and preheat the oven to 350 degrees.

Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Place the make-ahead cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs in a large bowl and beat with an electric mixer until the mixture is smooth, about 2 minutes (if using another cake mix or recipe, bake according to box or recipe instructions). Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.

Sweetened Cream:
Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.

Make-Ahead Yellow Cake Mix:

*Makes enough for two 9-inch layer cakes (bake according to recipe), or one 9X13-inch cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40 to 45 minutes), or 24 cupcakes (bake for 18 to 20 minutes)

*Note: the recipe calls for cake flour. If you don't have cake flour on hand, My Kitchen Cafe suggests the following as a substitution for the 3 cups of flour called for in the recipe (this is what I did) -- 2 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons cornstarch for.It works beautifully.

2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons butter (2 sticks), cut into 1/2-inch pieces and chilled
1 tablespoon vanilla extract

Process sugar, flours (or flour and cornstarch if making the substitution for the cake flour), milk powder, baking powder, and salt in a food processor for 15 seconds to combine. Add butter and vanilla and pulse until the mixture resembles coarse meal (you want this much finer than, say, a pie crust). Freeze the dry mixture in a zipper-lock bag for up to 2 months or use immediately.

To make the cake, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Grease and flour your pan of choice (see the note above the recipe).

With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes. Scrape the batter into the prepared cake pan(s) and bake until a toothpick inserted in the center comes out clean, about 25-27 minutes for two 9-inch layer cakes. See the note above the recipe for alternate cooking times with other baking pans. Cool the cake(s) in pan(s) for 10 minutes, then turn out onto a wire rack. Cool completely.

Apple Strudel

Prepared By Jen

Recipe courtesy Robert Bleifer (Food Network)

Ingredients:

• 2 tablespoons dark rum
• 1/2 cup raisins
• 2 to 3 Granny Smith apples, peeled, cored, halved, and sliced 1/8-inch thick
• 1/2 lemon, juiced
• 1 teaspoon cinnamon
• 1/2 cup sugar, plus 1/4 cup, for sprinkling
• 5 sheets phyllo dough
• 1/4 cup panko bread crumbs
• 1/4 cup chopped almonds
• Cinnamon, for garnish
• Powdered sugar, for garnish
  

Directions:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Pour rum over raisins and microwave on high for 25 seconds to plump raisins (let sit 10 minutes).
• In a large bowl, combine the apples, lemon juice, cinnamon, sugar, and plumped raisins.
• In a medium bowl, melt 1/2 stick butter to phyllo sheets
• Place 1 sheet of phyllo (use 2 sheets & overlap about 2") on work surface and lightly brush with butter. Sprinkle 1 tablespoon each of sugar, panko, and almonds, then top with another layer of phyllo and repeat the process four times. Place the last sheet of phyllo on top of the sugar mixture and brush it with the with butter, but do not top with more sugar, panko, and almonds.
• Place the apple mixture on the lower 1/3 of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling, then fold the side edges over. Continue to roll the stack away from you, until the filling is completely sealed in and the seam is on the bottom.
• Transfer to the lined baking sheet, brush the top with butter and sprinkle with 1 more tablespoon of sugar. Place in oven and bake for 30 minutes. Let cool before serving.

Dessert

Prepared By Kathi-Anne

Kathi-Anne provided us with a wonderful Fruit Tray with dip and yummy Cheesecake for Dessert!! And Cathy brought a big container of Cookies ... I didn't get a photo of those but I know the kids gobbled them down quickly!

Enjoy!!

Heavenly Orange Fluff

Prepared By Kathy

Heavenly Orange Fluff

Ingredients:

• 2 – 3 oz pkgs orange flavored gelatin
• 1 – 13 ½ oz can crushed pineapple
• 1 – 6oz can frozen orange juice concentrate
• 2 – 11 oz cans mandarin oranges, drained
• 1 -3 ¾ oz package instant lemon pudding mix
• 1 cup cold milk
• 1 cup whipping cream

Directions:

• Dissolve gelatin in 2 ½ cup boiling water.
• Add undrained pineapple and concentrate.
• Chill until partially set.
• Fold in oranges and pout into a 9 x 13 pan.
• Chill until firm.
• Beat pudding and milk with a rotary beater until smooth.
• Fold in whipping cream.
• Spread over gelatin.
• Chill

Tall and Creamy Cheescake

Prepared By Debbie

Tall and Creamy Cheesecake

Ingredients:

For the crust (omit the crust for Passover or see above):
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
1 teaspoons pure vanilla extract
1 teaspoon almond extract
4 large eggs, at room temperature
1 1/3 cups sour cream

Procedure:

To make the crust:
1. Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.

2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even.

3. Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

To make the cheesecake:

1. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

2. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a smaller pan or a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.)

3. Bake the cheesecake for 30 minutes at 350 degrees. Turn oven to 200 degrees and bake for 1 hour 30 mins or until cheesecake is not jiggly (I baked it for almost 2 hours).

4. Let the cheesecake come to room temperature on a cooling rack. Once cool, remove cheesecake from springform pan. (I kept the cheesecake in the pan while chilling overnight - this helps it from sticking or falling apart)

5. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.

6. Serve with macerated strawberries (see below), blueberry sauce (see below), chocolate sauce, canned cherry or blueberry pie filling or whatever you like on your cheesecake .. or just plain.

Macerated strawberries: To bring out the full flavor of strawberries, place hulled and sliced berries in a bowl and sprinkle with granulated white sugar (about 2 tablespoons (28 grams) per pint). Let the berries and sugar macerate at room temperature for at least 30 minutes.

Blueberry Sauce:

• 2 cups fresh blueberries
• 1/3 cup sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill. Serve over puddings, cake, cheesecake or ice cream.

Easy Fruit Tarts

Prepared By Patty

Easy Fruit Tarts





Ingredients:

• 16 frozen tart shells (from your grocer), thawed and baked*
• 3 cups vanilla pudding
• 3 cups assorted fruit
• 2 cups strawberry or raspberry gelatin, slightly thickened but not set
• Whipped cream, optional

Directions:

1. Spoon the pudding into the bottom third of the tart shells.
2. Decoratively arrange the fruit on top.
3. Pour gelatin over the fruit and chill.
4. Top with whipped cream, if desired.

Makes 16 tarts.

Notes:

Try using mini tart shells, if you like. As long as they're not too small they'll work well for traditionally small tea-party fare.

Think about adding a sprig of mint or pecan half, to your fruit tart arrangement.

Tasty Lemon Blueberry Trifle

Tasty Lemon Blueberry Trifle

Ingredients:

• 1 Light and Easy Vanilla Cake, cut in cubes (see recipe below)
• 2 lemons
• 1 1/2 cups milk
• 1 container (8 ounces) sour cream
• 1 container (8 ounces) frozen whipped topping, thawed, divided
• 2 packages (3.4 ounces each) lemon instant pudding and pie filling
• 1 pint fresh blueberries (about 2 cups)
• 1 square (1 ounce) white chocolate for baking

Trifle Preparation:

Prepare and bake Light and Easy Vanilla cake. Cool. (You may substitute this cake with store bought angel food cake or 1 160z frozen pound cake, such as Sara Lee).

1. Cut cake into 1-inch cubes; place in large colander bowl. Using a lemon zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over cake; toss .
2. In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
3. Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.
4. Attach open star tip to a decorator; fill with remaining whipped topping. Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center.

Yield: 10 servings or 20 sample servings

Light & Easy Vanilla Cake

Ingredients:
1 (18 1/2 oz) package white cake mix
1 2/3 cup water
3 egg whites
1 tsp vanilla extract
1 tsp imitation butter flavor

Directions:
In a large bowl, blend cake mix, water, egg whites, vanilla extract, butter flavor on low speed until moistened. Beat on medium speed 2 minutes. Pour batter into lightly greased and floured 13x9-inch pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

This cake is great served with whip cream or cool whip and fresh berries. Or use in a trifle (see Tasty Lemon Blueberry Trifle recipe above).

Note: This recipe is from Jenny Craig.com

Happy St. Patrick's Day

Happy St. Patrick's day everyone!!

Think Green! This month Marueen will be hosting our Taste Tempters gathering. In honor of St. Pat's day our theme will be make anything with a green ingredient.

In search of St. Patty recipes, today I found these adorable Cake Balls on Allrecipes.com.

Ingredients:

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Directions:

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Cookie Success

Here are the cookie recipes from our annual TT cookie exchange. YUM, YUM! I'm sorry I couldn't get a picture of everyone's cookies!

Butter Cookie Thumbprints
aka Mrs.. Gangel's Thumb Cookies


Baked by Kathy








Ingredients:

3/4 lb butter
3/4 cup sugar
2 egg yolks
3 cups flour
Preheat oven at 350.

Directions:

Cream butter and sugar.
Add egg and mix well.
Add flour and mix well.
Form small balls, place on ungreased cookie sheet and press down with thumb.
Fill indent with jam or jelly.
Bake 10 minutes or until bottom of cookie edge barely browns.

Note from Kathy "At my first wedding shower each guest was asked to bring a favorite recipe as part of the gift. This recipe came from our next door neighbor. I can still remember her having the cookies lined up on her kitchen table as she made them for every xmas season".

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Chocolate Chunk Cookies


Baked by Jill








Preparation 15 min / cooking 16 min /yields 12 (1 dozen) cookies.
Note: I made the cookies a little smaller. Recipe doubled made about 3 dozen

Ingredients:

1 3/4 cups (10 oz pkg) Nestle' Chocolatier 53 % Cacao Dark Chocolate Chunks, divided (I couldn't find so I used Ghiradelli 60% Cacao Bittersweet Chocolate
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/'2 teaspoon salt
1/2 (1stick) butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Parchment paper

Directions:

Preheat oven to 325 degrees. Line Baking sheets with parchment paper.

Melt 2/3 cups chunks in microwave-safe bowl on high power (100%) for 45 seconds; STIR. Chunks may retain some of their original shape. Microwave at additional 10 to 15 second intervals, stirring until smooth.

Sift flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended, about 1 minute. Stir in remaining chunks. Drop dough by level 1/4 cup measure 3 inches apart onto prepared baking sheets.

Bake 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.

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Swirled Surprise Cookies


Baked by Theresa








Ingredients:

* 2 3/4 cups all-purpose flour
* 1/3 cup quick oats
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup packed brown sugar
* 3/4 cup (1 1/2 sticks) butter, softened
* 1/2 cup granulated sugar
* 2 teaspoons vanilla extract
* 2 large eggs
* 1 2/3 cups (10-oz. pkg.) Nestle Chocolate/Vanilla Swirled Morsels, divided
* 1/2 cup NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

Directions:

PREHEAT oven to 375° F.

COMBINE flour, oats, baking soda and salt in medium bowl. Beat brown sugar, butter, granulated sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup SWIRLED™ Morsels. Cover; refrigerate for 30 minutes or until firm.

ROLL dough into 1-inch balls and place on ungreased baking sheets. If dough balls become warm, refrigerate until firm.

BAKE for 8 to 10 minutes or until sides are set. Press 1/2-inch deep and quarter-size wide pockets into centers of cookies with back of small spoon. Fill pockets with remaining SWIRLED™ Morsels while cookies are still warm. Remove to wire racks to cool completely.

PLACE milk chocolate morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cookies.

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Fudgy Bonbons


Baked by Patty









Ingredients:

1 - 12oz pkg (2-cups) semi-sweet chocolate chips
1/4 cup butter
1-14oz can sweetened condensed milk
2 cups unbleached flour
1/2 cup finely chopped nuts if desired (I did not use)
1 teaspoon vanilla
60 milk chocolate candy kisses or white & chocolate-striped candy kisses, unwrapped
2 oz. white baking bar or vanilla flavored candy coating (I actually used white make & mold candy waffers)
1 teaspoon shortening or oil

Directions:

Heat oven to 350 degrees. In a medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.

Lightly spoon flour into measuring cup; level off. In a medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon of dough around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets.

Bake at 350 for 6 to 8 minutes. Cookies will look shiny but become firm as they cool. Do not overbake. Remove from cookie sheets and cool.

In a small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted and smooth. (If you used the white make & mold waffers, you just have to melt these in the microware. I just put the melted waffers in a baggy and cut a small piece out of the corner and drizzled over the cookies that way.) Drizzle over cookies. Store in tightly covered container. Makes 5 dozen cookies. I had doubled the recipe for the cookie exchange.

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Grandma's Old Fashion Oatmeal Cookies Recipe
Baked By Kelly

Ingredients:

* 1 cup shortening
* 1 cup brown sugar
* 1 cup white sugar
* 2 eggs well beaten
* 1 Tablespoon vanilla extract
* 1 1/2 cup flour
* 1 tsp salt
* 1 tsp baking soda
* 1 Tablespoon cinnamon
* 3 cups oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.)
* 3/4 cup chopped walnuts (use 1/2 cup if using raisins)
* 1 cup raisins (optional)

Directions:

Cream shortening and sugars, add eggs and vanilla and beat well.

Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins and nuts. Add oats last.

Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.

Makes about 2 dozen cookies.


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Kolache Cookies


Baked by Debbie








Ingredients:

Cookie Dough:

1 pound butter
1 pound cream cheese
1 pound flour (4 cups)

Nut Filling:

2 pounds walnuts, ground
1 1/2 cups sugar
2 teaspoons vanilla extract
2 egg whites, beaten

Directions:

Place butter, cream cheese and flour in a mixing bowl and mix by hand. Divide dough into 4 parts and chill. Mix together filling; adding milk gradually, using enough to make a stiff paste. Roll out one part of dough very thin, using powdered sugar instead of flour. Sift it on dough as you roll. Cut crosswise to form 2-inch squares. Place a heaping teaspoon of nut mixture into center of squares. Roll each corner to opposite corner and place on ungreased cookie sheets. Bake at 400 F. for 7 to 10 minutes. (Don't overbake!) Sift with powdered sugar. (These freeze well) (Yields: 200 cookies)

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M&M Cookies
Baked by Karen

Ingredients:

1 cup packed brown sugar
2 ½ cups all purpose flour
½ cup white sugar
1 teaspoon baking soda
1 cup shortening
1 teaspoon salt
2 eggs
1 ½ teaspoons vanilla extract
1 bag M&M candies

Directions:

1. In a large bowl, mix sugars, eggs, shortening and vanilla thoroughly. Add flour, salt and baking soda to creamed mixture. Blend well. Add M&M candies.

2. Drop dough by teaspoonful onto cookie sheet.

3. Bake at 350 degrees for 9 to 11 minutes.

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Peanut Blossoms
Baked by Lisa

Ingredients:

1 ¾ flour
½ cup sugar
½ cup firmly packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup shortening
½ cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
sugar to roll dough balls in
48 - 60 chocolate kisses

Directions:

1. Heat oven to 375 degrees
2. In large bowl, combine all ingredients; mix at low speed until stiff dough forms.
3. Shape dough into 1-inch balls; roll in sugar
4. Place 2 inches apart on ungreased cookie sheets
5. Bake at 375 for 10-to-12 minutes or until golden brown.
6. Immediately top each cookie with 1 candy kiss, pressing down firmly so cookie cracks around edge.
7. Remove from cookie sheets.

Makes about 4 dozen cookies.

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Peppermint Chocolate Cookies
Recipe from Everyday with Rachel Ray


Baked by Cathy












Ingredients:

1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups confectioners' sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5-ounce bars dark chocolate, finely chopped
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

Directions:

1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners' sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.

2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

3. Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.

4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.

5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

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Lemon Stars
Baked by Kathi-Anne

Waiting for recipe ...

Enjoy & Happy Holidays from all of us at
Taste Tempters!

Irish Chocolate Cake

Prepared by Karen




The "Irishness" of this lovely chocolate cake is thanks not only to the wonderful liqueur used in the filling, but also to a certain, very Irish, ingredient in the cake mixture itself, which contributes to its moistness.

Ingredients:
Sponge
175g/ 6oz self-raising flour
1/2tsp salt
50g/ 2oz dark chocolate
110g/ 4oz butter
175g/ 6oz caster sugar
80g/ 3oz cooked mashed potato
2 eggs, beaten
4tbsp milk

Filling
110g/ 4oz dark chocolate
125ml/ 4fl oz double cream
50g/ 2oz icing sugar
3tbsp Irish cream liqueur

Preparation:
Preheat oven to gas mark 5/ 190°C/ 375°F, and grease and line two 20cm/ 8 inch cake tins. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the eggs, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk.

Divide mixture between cake tins and bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, make the filling. Melt the chocolate as before, stir in the other ingredients and mix well. Use the filling to sandwich the sponge layers together and coat the top and sides of the cake.

Category: Irish Night, Carol's Place March 2008

Irish Coffee Balls

Prepared by Kathy






Ingredients:
3 1/2 C vanilla wafer cookie crumbs
1 C finely chopped pecans
1 1/2 cups sifted confectioner's sugar, divided
3 tabespoons instant coffee granules
1/3 C Irish Whisky
1/3 C light corn syrup

Preparation:
In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar. Dissolve coffee granules in Irish whiskey in a small cup. Add to dry mixture along with corn syrup, mixing until blended. Shape mixture into 1 inch balls. Roll in remaining sugar. Store in air tight container. Note: Cookies become more flavorful after sitting 2-3 days. Makes about 4 1/2 dozen cookies.

Category: Irish Night, Carol's Place March 2008

St. Patrick's Day Grasshopper Cake

Prepared By Jill

Ingredients:
* 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
* 1 1/4 cups water
* 1/3 cup vegetable oil
* 2 teaspoons mint extract
* 3 egg whites
* 12 drops green food coloring
* 1 (16 ounce) jars hot fudge topping
* 8 ounces frozen whipped topping, thawed
* 5 drops yellow food coloring
* Andes mint candies, unwrapped and cut into pieces

Preparation:
Use a 13 x 9 pan. Heat the oven to 350 degrees for a shiny metal or glass plan, 325 for a dark non-stick pan. Grease and flour pan. Make cake mix as directed on the box, using water, oil, egg whites, and 1 1/2 tsp mint extract. Take out one cup of batter and mix in three drops of green food coloring. Pour remaining batter into the pan. Drop green batter into the pan by the spoonful, 12 to 14 spots. Cut through batter with a knife or spatula, making S shaped curves in one continuous motion. Bake 28 to 32 minutes. Cool one hour. Spread Fudge topping over the cake. In a medium bowl, stir the whipped topping and remaining 1/2 tsp of extract. Add 9 drops of green and 5 drops of yellow food coloring. Blend. Spread whipped topping over fudge evenly, and garnish with candy pieces. Store covered in refrigerator.

Category: Irish Night, Carol's Place March 2008