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Archive for December, 2007

Homemade Reese Cups

I got this recipe from Ali, who got it from her Step mom.

Peanut butter and chocolate. Together. As they were destined to be.

Reese Balls

INGREDIENTS

1 lb. butter or margarine

28 ounces (3 1/2 cups) Peanut Butter

2 Boxes (Four cups) Confectioners Sugar (sifted)

Paraffin wax (3/4 of a cake, usually) – If you do not have paraffin wax, I just add butter and milk instead.

1-12 oz. Pkg. Chocolate chips and 1- 12oz. bag peanut butter chips

Almonds

DIRECTIONS:

Melt butter. Mix sugar, peanut butter and butter.

(When I first did this I had PEANUT BUTTER SOUP. I added some whole wheat flour. Much better.)

Roll into balls, meatball style. Freeze and take out a few balls at a time to dip.

Melt paraffin with chocolate and peanut butter chips in a double boiler; keep hot.

Dip balls into chocolate mixture, using toothpicks or a two-prong fork; place on waxed paper. Place almond over the hole from the tootpick or fork. Store in tightly sealed containers. Will keep indefinitely in the refrigerator.

These are UNBELIEVABLE.

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Brown Sugar Cookies

This is a variation on the standard sugar cookie.

Our family tradition is to decorate Christmas cookies on Christmas Eve. We just make basic icing: confectioner’s sugar/milk/food colouring, then top with sprinkles and such.

Here is the recipe that I (Angella) use to make sugar cookies.

Brown Sugar Cookies

INGREDIENTS:

3/4 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
2 1/2 cups all purpose flour
1/2 tsp baking powder
pinch of salt

DIRECTIONS:

Beat butter with sugar until light and fluffy. Beat in egg and vanilla.

In a separate bowl, whisk together flour, baking powder and salt. Stir into butter mixture in three additions.

Divide dough in half. Shape each into a disc. Wrap and refrigerate for 1 to 24 hours.

Between waxed paper, roll out the dough to 1/4 inch thick (I like mine a little thicker).

Bake at 350 for 10 minutes.

Let cool for 1 minute on cookie sheet, then transfer to racks to cool completely.

Decorate!

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Nanaimo Bars

This is a holiday STAPLE at our house.  I took my Mom’s recipe…and Matthew’s Mom’s recipe…and another recipe…to come up with this recipe.

img_2248sm.jpg

Please do not sue me if you have a heart attack.

BOTTOM:

  • 3/4 cup butter/margarine, melted
  • 1/3 cup sugar
  • 2 eggs, beaten
  • 1/3 cup chocolate chips
  • 2 1/2 cups Graham (hee!) cracker crumbs

Mix together and place in 8-inch square pan.  Bake at 350 for 12-15 minutes.

Chill.

MIDDLE:

  • 1/4 cup butter
  • 2 cups sifted icing sugar
  • 2 Tbsp Birdseye (or any) custard powder
  • 1/4 cup cream/milk (as needed to keep soft)

Mix together, put on top of the bottom layer, and chill.

TOP:

  • 3 chocolate squares
  • 1/4 cup butter margarine (melted)

Stir together and spread on top with a spatula.

Try not to eat the entire batch in one sitting.  Ha!

Angella

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Whipped Shortbread

I got this from Karen, and am ASTOUNDED that we have not posted it yet.

Crazy.

INGREDIENTS:

  • 3 cups flour
  • 1/2 cup cornstarch
  • 1 cup icing sugar
  • 1 pound butter

DIRECTIONS:

Whip the butter.

Add the rest.

Whip it for a long time. You will need a KitchenAid or other stand mixer. If you use a hand mixer, I apologize. I used to make them with a hand mixer and had to stop every few minutes and shake out my hand.

You will need to whip it for AT LEAST five minutes, or even ten.

Whip it, whip it good.

Every few minutes, push down the sides so everything gets the beating it deserves.

When you are done with the whipping, it should look like this:

Whip it

Bake it at 325 F for 20 minutes.

When they are done, they should look like this:

The finished goods

I normally hate shortbread, but these?

Are like a taste of heaven.

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