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December 23rd Recipes

“FAVORITE HOLIDAY TREATS PT. 3”

“TEXAS SHEETCAKE COOKIES”

Cookie:
1 box chocolate cake mix
2 eggs, whisked
1/3 c. oil

Preheat oven to 350. Combine cookie ingredients in large bowl & mix until completely incorporated (dough will be thick). Using a medium-sized cookie scoop (or heaping tablespoon), scoop cookies onto parchment paper-lined cookie sheet. Bake for 7-8 mins, remove from oven & let cool before transferring to wire racks.

Frosting:
1/2 c. butter
2 Tbsp. cocoa
3 Tbsp. milk
2 1/2 c. powdered sugar

Combine first 3 ingredients in small saucepan & whisk until mixture has melted. Remove from heat, add powdered sugar & whisk until smooth. Pour frosting over cookies. Use knife or spoon to move excess frosting to coat cookie. Let set (you can add chopped pecans at this point if you wish) and then serve. Store cookies for up to 3 days in airtight container.

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“CHERRY FUDGE WITH DARK CHOCOLATE”

2 1/2 c. white chocolate
7 oz jar marshmallow cream
3/4 c. butter
1 c. sugar
3/4 c. heavy cream
pinch salt
1 Tbsp. Cherry flavored gelatin
1/2 c. dried cherries
10 oz. Dark chocolate, melted

In large saucepan, melt butter with sugar, cream & pinch of salt. Bring to a boil over medium high heat. Once boiling, set timer for 5 mins and add cherry gelatin. After 5 mins, remove from heat. In mixing bowl, add white chocolate and marshmallow cream. Pour hot mixture over this and beat with a whisk until smooth & creamy (and all chocolate is melted). Fold in dried cherries. Pour in a parchment lined 9” square pan. Pour melted dark chocolate over cherry fudge and refrigerate 4 hours or overnight. Cut into squares & enjoy.

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“MINT CHOCOLATE CHIP FUDGE”

3 1/4 c. white chocolate chips
2 Tbsp. Butter
1 can (14 oz) sweetened condensed milk
2-3 tsp. Mint extract (not peppermint)
green food coloring
3/4 c. mini chocolate chips, divided

Line an 8×8 square pan with foil & lightly spray with cooking spray. Set aside. In microwave safe bowl, microwave chips and butter for 1 min. If needs more time to melt, melt in 30-45 second intervals until completely melted. Stir in milk and extract. Add food coloring until you get desired color and stir. Let cool for a few mins and then fold in c. mini chocolate chips. Press fudge into prepared pan. Sprinkle with remaining choc chips on top and gently press into fudge. Refrigerate for a minimum of 2 hours to set before cutting into squares. Store in airtight container

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“JELLO COOKIES” (healthy cookie)

6 oz. cream cheese, softened
4 Tbsp. unsalted butter, softened
8 drops liquid Stevia (or your choice to taste)
1 egg
1/8 tsp. sea salt
1/2 tsp. vanilla extract
1/4 tsp. almond extract
2 (.3 oz each) packages sugar free jello, any flavor
1 c. almond flour, divided
1/2 tsp. baking powder, divided

Beat together the cream cheese & butter. Add Stevia, egg, salt and extracts and beat until well mixed. If doing 2 colors, divide batter evenly into 2 bowls. Add 1 package of jello into each bowl and stir well with spoon until color is evenly spread throughout. Add 1/2 c. almond flour and 1/4 tsp. baking powder to each bowl and stir well again. If only doing 1 color, add both jello packets to entire mixture, mix well and then add all the almond flour and baking powder and mix well again. Cover dough with plastic wrap and refrigerate for at least 30 mins or up to 12 hours. Divide dough into 12 portions or 6 of each if you are doing 2 colors, roll into balls and flatten slightly with hands. Place them on a parchment paper lined cookie sheet & bake in a preheated 300 degree oven for 12-14 mins. Let them sit on cookie sheet about 10 mins, then transfer to wire rack. Best stored in fridge and be frozen if you make them ahead.
Makes 12 cookies

Note: because it only calls for 1 egg, doing 2 colors makes it necessary to divide the batter partway through recipe. If this is a bother, just make the batter twice and add 2 boxes of jello in each batch.

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“WHITE FRUITCAKE”

1 1/2 c. butter
2 c. sugar
6 eggs
1 tsp. nutmeg
1 tsp. vanilla
1/2 c. bourbon
2 tsp. baking powder
4 c. flour, sifted
1 lb. candied cherries
1 lb. candied pineapple, cut into pieces
1 lb. unshelled walnuts

Preheat oven to 275. Cream butter and sugar together. Add eggs, one at a time, beating wella fter each addition. Add nutmet, vanilla, bourbon and walnuts. Sift together the baking powder and 3 cups of flour. Fold into batter. Drench fruit with rest of flour. Place fruit in oven for about 5 mins. Add fruit to batter. Pour into a tube pan and bake for 3 hours. Makes 8 servings

Flossie, Moberly

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RECIPE SEARCH:
======diabetic homemade peppermint candies
======Candy Cane Cheesecake
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COMMENTS/QUESTIONS:
===How to soften raisins from refrigerator?
==========Answer: Place raisins in a bowl and add boiling hot water. Let sit for 10-15 mins until they begin to expand. You can also place in microwave with a few tablespoons of warm water and microwave for 12-15 mins. Pour off any leftover water and let sit, covered. Any extra water should be absorbed. A third option is in oven. Put raisins between layers of paper towels, spread the raisins on cookie sheet and place them in a 200 degree oven for 20-25 mins. Keep a close watch as they can dry out by cooking too long. After reviving, should be used, eaten or refrigerated on same day.

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