Thanks for posting this! It gives me a great idea. The 'youts' in our Parish are sponsoring a Parent's Shopping Day out next weekend. Folks can drop their kids off at the Parish Hall, and for a handsome fee, we'll watch the kids, play games & movies and do crafts with them so their parents can shop. The money will go to help some of our 'youts' attend, as counselors, a summer camp for terminally ill children.
My daughter and I are in charge of crafts, and it occurred to me that WE can prepare the ornaments during the week and set up a 'painting table' so the kids can paint and decorate their own ornament while they're with us. Then we'll put a nice ribbon on it and they can take it home! It will be a lot of fun.
Ingredients:
1 1/4 cup all-purpose flour
3/4 cup Land O Lakes butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
Frosting:
3/4 cup powdered sugar
1/4 cup Land O Lakes Butter, softened
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Mixing Instructions: In large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).
Divide dough in half. Shape each half into 8x1-inch roll. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).
Heat oven to 350 degrees. With sharp knife, cut each roll into 1/4 -inch slices. Place 2 inches apart on cookie sheets.
In small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes). Frost cooled cookies.
Cooking Instructions: Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely
Ingredients
1 1/4 c Butter Flavor Crisco
1 c Granulated sugar
2/3 c Firmly packed brown sugar
1/4 c Honey
1 Egg
1/4 c Milk
1 ts Vanilla
2 1/2 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Quick-cooking oats
Not instant or old-fashioned
1 c Flake coconut
1 c Raisins
1/2 c Walnut pieces broken
Instructions
1. Heat oven to 350°F.
2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg, milk and vanilla until light and fluffy.
3. Combine flour, baking soda and salt. Mix into creamed mixture.
4. Stir in oats, coconut, raisins, and walnuts.
5. Drop rounded teaspoonsfuls of dough on ungreased baking sheet. Bake at 350°F for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack.
6 dozen cookies
Ingredients
1 c Light brown sugar, packed
1/2 c Shortening
1 Egg
1 ts Vanilla
1 1/2 c Crushed pineapple, drained
2 c Flour
1 ts Baking soda
1/2 ts Salt
3/4 c Chopped walnuts
1/2 c Raisins
Instructions
1. Mix shortening and sugar together; cream well. Add egg and vanilla.
2. In a separate bowl, mix all dry ingredients together. Add alternately to shortening/sugar with the pineapple. (You may wish to add a little more pineapple and flour to make the mixture stiffer).
3. Add nuts and raisins.
4. Drop onto lightly greased cookie sheet.
5. Bake at 375F for 12 minutes or until light brown.
Ingredients
18 oz Box golden graham cereal
15 oz Box golden raisins
3 c Roasted mixed nuts & pecans
12 oz Chocolate morsels
2 c Peanut butter
1 ts Watkins vanilla
1/4 lb Margarine
1 lb Powdered sugar
Instructions
Mix dry ingredients. In a sauce pan, slowly melt margerine, chocolate morsels, and peanut butter, stirring constantly. DO NOT BOIL. Add vanilla and cool. Pour sauce (about 1/3 at the time) over cereal mix and mix until well coated. Pour into a large grocery bag and shake with the powdered sugar (about 1/2 box at the time). Store in tightly covered container. This makes enough for a crowd and is nice for gifts. It is a sweet version of the popular Nuts and Bolts.
1 cup hazelnuts, chopped
2 cups extra-large semisweet chocolate chips
1/2 cup dried cranberries
1 cup unsalted butter, softened
1 cup sugar
3 oz. cream cheese, softened
1 egg
2 tbsp. milk
2 oz. unsweetened chocolate, melted
1-1/2 tsp. vanilla
2 cups plus 2 tbsp. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup Dutch processed cocoa
1 cup marshmallow cream
Directions: Preheat oven to 325°F. Spread nuts on an ungreased cookie sheet andr oast for 7-12 minutes, or until they are lightly browned and some skins have loosened. Set aside to cool.
Butter 2 cookie sheets.
In a large bowl combine chocolate chips, cranberries and cooled nuts. Set aside.
In another large bowl, beat together the butter, sugar, cream cheese and egg until very creamy and smooth. Beat in milk, melted chocolate and vanilla. Sift together the flour, baking powder, salt and cocoa. Add to the butter mixture. Blend in the marshmallow cream stirring until throughly combined. Add the chip mixture. Stir until well mixed. Batter will be thick.
Using a 1/4 cup measure or a 4 tablespoon ice cream scoop, measure out batter and place 2-inches apart on cookie sheets, putting no more than 6 cookies per sheet. Bake 13-17 minutes, until puffed and cooked through. Cool on sheet 1 minute, then transfer to a wire rack to cool completely.
Yield: 2 dozen
1 pkg. (18-1/4 oz.) lemon cake mix with pudding
2-1/4 cups frozen whipped topping, thawed
1 egg
Confectioners' sugar
Directions: In a mixing bowl, combine cake mix, whipped topping and egg. Beat with electric mixer on medium speed until blended. Batter will be very sticky. Drop by teaspoonful into confectioners' sugar; roll lightly to coat. Place on ungreased cookie sheets. Bake at 350°F for 10-12 minutes or until lightly brown.
Yield: 5 dozen
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
3 cups rolled oats
1 cup raisins (optional)
Directions: 1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
Ingredients:
2 egg whites
1/8 tsp. cream of tartar
1/2 teaspoon almond extract
2/3 cup sugar
1/4 cup semi-sweet chocolate pieces
Preparation:
Grease two large cookie sheets and flour lightly. Beat egg whites and cream of tartar until foamy and double in volume, than add almond extract and sugar (1 tbsp. at a time) beating until sugar dissolves completely. Attach # 10 plain tip to a pastry bag. Spoon meringue into pastry bag.
To make mushroom cups: press out meringue in 1-1/2 inch rounds; smooth top of each with a knife, but don't flatten.
To make steams: hold pastry bag upright, then press out meringue, pulling straight up on bag for about 1-1/2 inches.
Bake in very slow 250 F (120 C) 30 minutes or until firm, but not brown.
Let stand several minutes, than loosen carefully with a knife; remove to wire racks with spatula and cool completely.
Melt a chocolate; than working very carefully make a small hollow in the underside of each cap. Fill hollow with melted chocolate and press steam into hollow. Let stand until chocolate is firm. Sprinkle tops with cocoa. Store in a tightly covered container in a dry place.
For a similiar recipe and visual of how to shape the Meringue mushrooms
The Chocolate Chix Company(another Texas entrepreneur started in 1995)sell these at 10 - 12oz. box or about 48 meringues for $29.95. Chocolate Chix Company story