Cookbook 11/27/23

“Honey Cream Cheese Fudge”

3 oz. cream cheese
1/2 tsp. vanilla
1 1/2 c. instant milk
1 1/2 squares unsweetened chocolate, melted
1/2 c. honey
1/2 tsp. rum (optional)
1/2 c. chopped nuts

Cream cheese and honey together. Add chocolate, vanilla and rum. Gradually add milk. Add nuts, spread in pan and allow to set before cutting.

submitted in the 4th edition of the KWIX Christmas Candy/Cookie Cookbook
Lynn Thaxter, Moberly

“Sour Cream Spice Cookies”

1/3 c. oleo
1/2 c. dark brown sugar
1 c. white sugar
2 beaten eggs
1 1/2 tsp. cinnamon
1 1/2 tsp. mace
1/3 tsp. cloves
2 T. molasses
2/3 tsp. salt
1 tsp. vanilla
1/2 c. sour cream
4 c. flour
1 tsp. baking soda
1 tsp. baking powder

Cream oleo, sugar, add spices and beaten eggs, salt and vanilla. Beat 2 minutes. Add rest of ingredients. Drop small amounts on greased sheet, flatten with fork. Bake 8 minutes in 375 oven.

submitted in the 2nd edition of the KWIX Christmas Candy/Cookie Cookbook
by Mildred Campbell, Madison

What is mace? it is a sister spice to nutmeg
it’s the hull of the nutmeg nut

-need a recipe for a good fruit salad

1 can of apricot pie filling
1 can of fruit cocktail, drained
3 bananas, sliced
1 can of chunk pineapple
1 c. small marshmallows
1 can of mandarin oranges, or any other fruit

Mix and chill and serve.

“Christmas Dreams”

sift flour and mix by hand. Pack in baking dish and bake 5 minutes at 375.
1/2 c. brown sugar
1 stick oleo
1 c. sifted flour

2 eggs, beaten
1 c. brown sugar
1 1/2 c. coconut
2 T. flour
1 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt

Beat eggs well and add sugar, flour, vanilla, coconut, salt, baking powder, and chopped nuts (if you choose), Spread over top of baked layer and return to oven for 15 minutes at 350. Makes 30 bar cookies.

submitted in the 2nd edition of the KWIX Christmas Candy/Cookie Cookbook
by Nola Ridgeway, Moberly

“Snicker Doodle Bars”

cooking spray
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. Kosher salt
2 sticks of unsalted butter, at room temperature
1 1/2 c. granulated sugar, divided
1/2 c. packed light brown sugar
2 large eggs, at room temperature
1 1/2 tsp. vanilla extract
2 tsp. ground cinnamon

Preheat oven to 350. Coat a 9 by 13 baking dish with cooking spray and line with parchment paper, leaving a slight overhang on the long sides. Whisk together flour, baking powder and salt in a large bowl. In a separate large bowl, beat the butter and 1 1/4 c. granulated sugar and brown sugar with a mixer on medium speed until light and fluffy. Beat in the eggs and vanilla mixing well. Reduce the mixer speed to low speed and beat in the flour mixture in three batches mixing well until well combined. Transfer the dough to the prepared pan and spread into an even layer. In a small bowl, stir together remaining granulated sugar and cinnamon and sprinkle on top of the batter. Bake until edges are golden and center is puffed slightly around 25 minutes. Let it completely cool in the pan.

found in the new Pioneer Woman magazine
Eva Daniel, Moberly