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Old November 19th, 2008, 11:55 AM   #21
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Sweet Potatoes Fruited
1/2 cup water
4 medium sweet potatoes
3/4 cup maple syrup
1/4 cup water
1/4 teaspoon cinnamon
1/2 teaspoon lemon juice
2 tablespoons butter
1 cup Fresh or Frozen Cranberries


Preheat oven to 350. Grease a 2-quart casserole dish.
Bring water to boil in large saucepan with a tight fitting lid. Add sweet potatoes; steam until potatoes have softened slightly, about 15-20 minutes. Cool slightly. Peel and cut potatoes into 1/2-inch slices. Place in casserole dish.

Combine remaining ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Pour sauce over sweet potatoes. Bake until potatoes are fork tender, about 45 minutes. Baste occasionally with sauce. Makes 6 servings
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Old November 19th, 2008, 11:56 AM   #22
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IRISH CREAM FUDGE

2-12oz. packages of milk chocolate chips
1-12oz. package semisweet chocolate chips
2-7oz. jars of marshmallow cream
2 teaspoons of vanilla extract
2/3 cups of Irish Cream (Baileys or homemade)
2 cups of chopped nuts (optional)
4 1/2 cups of granulated sugar
1-12oz. can of evaporated milk
1/2 pound of butter, softened

Directions:


In a very large bowl, combine the milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.

Line a 10 X 15 baking pan with foil and spread lightly with butter or margarine.

In a medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.

Pour the milk mixture into the the chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.

Pour the fudge into the prepared pan and chill until set.
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Old November 19th, 2008, 11:59 AM   #23
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CRUNCHED PUMPKIN PIE WITH NUTS
EASY RECIPE

1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
3/4 c. packed brown sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 (9 inch) pie crusts


CRUNCH TOPPING:

1 c. chopped walnuts
3/4 c. brown sugar
4 tbsp. melted butter

Prepare pie crust. Set aside.
Preheat oven to 400 degrees F. In large bowl, mix pumpkin and remaining ingredients. Pour into pie crusts. Bake 40 minutes. Cool pie.

Preheat broiler.

Prepare walnut topping. Spread over top of pie. Broil 3 minutes. Makes 2 pies.
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Old November 19th, 2008, 12:04 PM   #24
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Orange Muffinswe use fresh squeezed for the best taste
makes 12 muffins
2 cups FLOUR
2 teaspoons BAKING PWD
1/2 cup SUGAR
1/4 teaspoon SALT
1/4 cup SHORTENING
1 EGG
1 cup ORANGE JUICE
1/2 cup CHPD NUTS


Sift the dry recipe ingredients together.
Cut in the shortening with a fork or pastry blender until the mixture resembles corn meal.
Beat the egg and add it to the orange juice.
Then stir in the dry recipe ingredients.
Stir in the nuts.
Spray the muffins pan with pan spray.
Fill 2/3 full. Bake orange muffins in your hot oven.

Remove muffins from oven and sprinkle the tops with white or brown sugar.
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Old November 21st, 2008, 04:02 AM   #25
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Chocolate Bavarian
2 envelopes unflavored gelatin

1 cups cold milk

1 cups sugar

cup unsweetened cocoa powder

1 tablespoon light corn syrup

3 tablespoons butter or margarine

1 cups milk

1 teaspoons vanilla extract

1 package (3 ounces) ladyfingers

1 cup heavy or whipping cream

Sweetened Whipped Cream (recipe follows)

2 tablespoons toasted sliced almonds* for garnish

In medium saucepan sprinkle gelatin over cold milk. Let stand 3 to 4 minutes to soften. In separate bowl combine sugar and cocoa. Add to gelatin mixture. Stir in corn syrup. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Stir in butter or margarine until melted. Add 1 cups milk and vanilla, mixing well. Transfer to large mixing bowl. Refrigerate until almost set, 1 to 2 hours, stirring occasionally.

Meanwhile, line bottom and side of 1 quart bowl with wax paper. Line bottom and side with ladyfinger halves, split sides up; set aside. In small mixing bowl whip cream until stiff peaks form. Beat chilled chocolate mixture until smooth. Add whipped cream on low speed just until blended. Pour into ladyfinger-lined bowl. Cover and refrigerate several hours or overnight.

Invert onto large serving plate. Garnish with Sweetened Whipped Cream and toasted almonds just before serving.

8 to 10 servings

Sweetened Whipped Cream: In small mixing bowl whip 1/2 cup heavy or whipping cream, 1 tablespoon unsifted confectioners' sugar and 1/4 teaspoon vanilla extract until stiff peaks form.

*To Toast Almonds: Place in single layer on baking sheet. Bake at 300 degrees for 5 to 7 minutes or until very lightly browned. Cool completely
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Old November 21st, 2008, 04:04 AM   #26
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FRUIT & NUT CUSTARD CAKE
1/3 cup slivered almonds
2 packages (3 ounces each) ladyfingers

8 cups diced peaches (8-10 peaches)

3 tablespoons flour, divided

1/4 cup plus 1/3 cup sugar

1 can (8 ounces) marzipan, crumbled

4 eggs

1 can (12 ounces) evaporated skimmed milk

1/2 teaspoon almond extract

1 teaspoon vanilla extract

Nutmeg for garnish

Confectioners' sugar for garnish

Preheat oven to 325 degrees. Spread almonds over bottom of pie pan or cake pan; place in preheated oven and bake about 10 minutes until golden brown; set aside.
Lightly grease bottom of 9" x 13" x 2" baking pan (glass preferred). Line bottom of pan with 36 ladyfinger halves, cut side upward; set aside.

Toss peaches with 1 tablespoon of the flour and 1/4 cup of the sugar; scatter peaches evenly over top the ladyfingers.

Whirl marzipan and eggs in blender or food processor until smooth. Add the remaining 2 tablespoons of flour and 1/3 cup sugar; process until blended, then add in milk and extracts. Pour custard evenly over the peaches, then sprinkle with nutmeg and the almonds.

Bake in center of oven for about 45 minutes until firm and slightly puffed around the edges. Center will not test done with knife. Cool, then refrigerate. Best if heated to lukewarm before serving. Cut into squares and dust lightly with confectioners' sugar.

Makes 15 servings
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Old November 21st, 2008, 04:05 AM   #27
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Spumoni Charlotte
easy recipe


2 packages (3 ounces each) ladyfingers

1/4 cup apricot liqueur

2/3 cup chocolate wafer cookie crumbs

1 quart vanilla ice cream, softened

1 tablespoon rum

1 jar (6 ounces) maraschino cherries, well-drained

1 quart pistachio ice cream, softened

Rum Whipped Cream (recipe follows)

Additional maraschino cherries for garnish

Line bottom and side of 9 x 3-inch springform pan with wax paper. Brush split side of ladyfingers with apricot liqueur. Lightly roll in cookie crumbs. Use to line bottom and side of pan; set aside.

In large bowl combine vanilla ice cream and rum with spoon. Spoon and spread into ladyfinger-lined pan. Top with cherries, gently pressing into ice cream. Spoon and spread pistachio ice cream over cherries. Cover and freeze several hours or overnight. Remove side of pan and garnish with Rum Whipped Cream and additional maraschino cherries just before serving.

10 to 12 servings

Rum Whipped Cream: In small mixer bowl whip 1 cup heavy or whipping cream, 1/4 cup unsifted confectioners' sugar, 2 tablespoons rum and 1/2 teaspoon vanilla extract until stiff peaks form
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Old November 21st, 2008, 04:18 AM   #28
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TRUFFLES "EGGNOG"

Ingredients:
-----TRUFFLES-----
2 cups Milk chocolate chips
2 tablespoons Butter or margarine
1/2 cup Eggnog
-----CHOCOLATE CUPS-----
2 cups Semisweet choco chips
1 tablespoon Shortening

Directions:
CHOCOLATE CUPS: 1. Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly. 2. Spoon about 1/2 tablespoon of the chocolate mixture into each of about 36 small foil candy cups. With back of spoon, bring some of the chocolate up side of each cup. Refrigerate until firm. TRUFFLES: 1. Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is thick, but soft, about 2 hours. 2. Spoon truffle mixture into pastry bag fitted with large star tip. Pipe mixture into chocolate cups. 3. Truffles can be refrigerated 2-3 days or frozen several weeks. Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. Doi not peel down from the top edge. Makes about 36 truffles.
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Old November 21st, 2008, 04:34 AM   #29
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PUMPKIN CAKE


3 cups granulated sugar

1 cup unsalted butter

3 eggs, beaten

2 cups pumpkin, pureed

1 teaspoon vanilla

3 cups all-purpose flour

teaspoon baking powder

1 teaspoon cloves

teaspoon salt

1 teaspoon soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon ginger

Fresh unsweetened whipped cream for topping




Preheat oven to 350 F. Grease and flour a 10-inch tube pan.

Cream together butter and sugar. Add eggs, pumpkin, and vanilla. Sift dry ingredients together and add to creamed mixture. Pour mixture into tube pan and smooth top. Bake for 1 hour and 15 minutes or until cake tester come out clean.

Serve with fresh unsweetened whipped cream.
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Old November 21st, 2008, 04:36 AM   #30
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CHRISTMAS CAKE

CAKE
3/4 cup butter, softened
3/4 cup sugar
3 eggs, beaten
1 1/2 cups self-rising flour
4 teaspoons boiling water

Preheat oven to 325 F. Grease two 8-inch round cake pans and line with wax paper. In a large bowl, beat together butter and sugar until light and fluffy. Gradually beat in eggs. Fold in flour. Stir in boiling water to make a soft batter. Divide batter between prepared pans. Bake 25 to 30 minutes or until cakes are lightly browned. Cool in pans five minutes, then turn out. Peel off wax paper liner and transfer to wire rack to cool completely

Raspberry Curd Filling

3 eggs, beaten
1/2 cup unsalted butter, melted and cooled
1 cup sugar
1/2 cup raspberry puree (fresh or frozen raspberries may be used)

In the top of double boiler, heat eggs until frothy. Stir in melted butter, sugar and raspberry puree. Place over simmering water. Stir constantly for 20 minutes. The mixture should become slightly thickened. Remove from heat and spoon into pint-sized container. Cool to room temperature, cover, and refrigerate for at least two hours before serving.

Frosting
1 cup powdered sugar, sifted
2 teaspoons lemon juice
red food coloring

Mix together powdered sugar, lemon juice, a drop of food coloring, and enough water to make a good consistency for drizzling over cake. To assemble, place one cake on a cake plate. Spread top with Raspberry Curd. Top with second cake. Drizzle frosting in a crisscross pattern.
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Old November 21st, 2008, 04:37 AM   #31
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CHOCOLATE CHERRY BARS "CHRISTMAS"


4 ounces unsweetened baking chocolate
1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped nuts


Cherry Cheese Filling
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 cup chopped red maraschino cherries
2 teaspoons cherry juice
1 egg


Preheat oven to 325 F. Grease a 13x9x2 rectangular pan.

Make the cherry cheese filling by beating all of the ingredients until smooth. Set aside.

Melt the chocolate and butter over low heat, stirring often. Remove from heat and cool. Using an electric mixer on medium speed, beat together chocolate mixture, sugar, vanilla, and eggs for about one minute, scraping the bowl occasionally. Beat in flour and salt. Stir in nuts. Spread half of the batter (about 2 1/2 cups) in the pan. Spread cherry cheese filling over the batter. Carefully spread remaining batter over the filling. Swirl a knife through both batters to create a marbled design.

Bake for 45-50 minutes or until a toothpick inserted into center comes out clean. Cool completely. Makes about 4 dozen bars
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Old November 26th, 2008, 06:55 PM   #32
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gals from Ohio

Apple & Cranberry Glaze easy recipe
8-oz. can jellied cranberry sauce
1/4 c. apple jelly
1/4 c. light corn syrup

Combine ingredients in a small saucepan over medium heat for about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze over a roast turkey about 20 minutes before turkey is done. Brush turkey with any remaining glaze before carving.
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Old November 26th, 2008, 08:01 PM   #33
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Nutty bars

1 12-oz package butterscotch pieces (2 cups)
12 oz chocolate-flavored candy coating, cut-up
1 12-oz jar peanut butter (1 1/4 cups)
1 cup butter or margarine
1/2 cup evaporated milk
1, 4-serving-size package regular vanilla pudding mix
1 tablespoon maple flavoring
1 teaspoon vanilla
2 pounds sifted powdered sugar (8 to 9 cups)
3 cups salted peanuts, chopped (1 pound)

In a heavy medium saucepan, combine the chocolate-flavored candy coating and the butterscotch-flavored pieces. Cook and stir over low heat till melted, or combine pieces in a microwave-safe 4-cup glass measuring cup. Microwave on 100% power (high) for 2 to 3 minutes or till melted, stirring every minute.
Stir peanut butter into chocolate mixture. Spread 1 3/4 cups of the mixture into a greased 15 x 10 x 1 inch baking pan. Refrigerate till mixture in pan is set (about 20 minutes). Set aside remaining mixture.
Meanwhile, in a large saucepan, melt butter or margarine. Stir in evap. milk & pudding mix. Cook & stir over med. heat till thickened (mixture may appear curdled). Stir in maple flavoring & vanilla. Stir in powdered sugar.
Spread over cooled chocolate mixture in pan. If necessary, re-heat remaining chocolate-peanut butter mixture to melt. Stir in peanuts. Spread over pudding. Chill to set.
Cut candy into squares. Makes about 6 lb. of candy
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Old November 26th, 2008, 08:05 PM   #34
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Chestnut and Dried Cherry Stuffing

6-8 cups rough cut bread crumbs/cubes
1 bunch chopped parsley
1 lb chestnuts, peeled
1/2 lb coarse country-style sausage
1 1/2-2 cups dried cherries
1 large onion, diced
4 stalks celery, diced
1 green pepper, diced
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped sage
1 tablespoons fresh chopped marjoram
approx 1 tablespoon salt
2 teaspoon black pepper


Cook sausage, pour off half the fat, saute vegetables in remainder. Mix cherries, herbs, chestnuts, sausage, vegetables, breadcrumbs, seasonings in a bowl. Adjust consistency with cider or chicken broth.
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Old November 27th, 2008, 01:19 PM   #35
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Flavored cream for pies and cobbles and just those that love a tad of something extra sweet

maple
3/4 c whipping cream in bowl with mixer on high speed, beat until stiff peaks form, On low speed, beat in 3/4 c maple syrup unil blended . makes 1 3/4cups
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Old November 27th, 2008, 01:51 PM   #36
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PUMPKIN & CRANBERRY BREAD(MINI LOAVES)
SERVES 20
3 cups flour
1 3/4 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups sugar
1 15 oz Solid Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 1/2 cups dried cranberries


Combine flour, spices, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in small bowl until blended. Add pumpkin mixture to flour mixture and stir until just moistened. Fold in cranberries. Sppon batter into 5 greased and floured 5x3 small loaf pans. Bake at 350 for 50-55 minutes or until wooden pick comes out clean. Cool in pans for 10 minutes - remove to wire rack to cool.
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Old November 27th, 2008, 01:52 PM   #37
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CRANBERRY & NUT BREAD
SERVES 6

1/2 cup Butter
1 cup Sugar
2 Eggs
Mashed Bananas
2 cup Flour
1 teaspoon Baking Soda
1/4 cup Nuts
1/2 cup Dried Cranberries


Mix ingredients in order listed. Pour into a greased loaf pan.
Bake for 1 hour at 350, test for doneness as it may need 5-15 mins additional time.
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Old November 28th, 2008, 02:05 PM   #38
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Party Cranberry Puffs

36-40
Puffs:
1 cup water
1 stick (4 ounces) butter, cubed
1 Tbsp sugar
Pinch of salt
1 cup all-purpose flour
4 large eggs
1 1/2 cups (6 ounces) Wisconsin Aged (sharp) White Cheddar cheese,shredded

Filling:
1 cup water
1 cup sugar
3 cups fresh or frozen cranberries
2 cups (1 pound) cream cheese, at room temperature

For the puffs:

Preheat oven to 450 F. Bring water, butter, sugar and salt to boil in heavy-bottomed saucepan. Remove pan from heat and add flour and beat until mixture forms a mass and leaves the sides of the pan. Rest the dough for 5 minutes.

Transfer dough to bowl of food processor. Process with metal blade for a few seconds. Add eggs and process for 1 minute, stopping to scrape down sides. Mixture will be shiny and stiff. Add the Cheddar and pulse just until incorporated.

Line baking sheets with parchment paper or silicone. Drop dough by rounded tablespoons* onto sheet (about 1 1/4- inch rounds). Bake on middle rack of oven for 7 minutes. Rotate sheet and turn down oven to 400F. Bake for 13-15 minutes, until puffs have risen and are golden brown. Remove to racks and cool.

For the filling:
Meanwhile, make the filling. Make a simple syrup by combining water and sugar in saucepan and bringing to full boil. Remove from heat.

Place cranberries on greased baking sheet with sides and roast in 400F oven for about 10 minutes, until the berries release their juice. Mix the berries with the simple syrup and transfer to blender beaker. Blend on high speed for 2 minutes. Pass mixture through fine sieve and cool slightly. Mix cranberry mixture and cream cheese.

Split the puffs to form a base and lid. Fill base with about 2 tablespoons of the cranberry mixture and top with lid. Dust with powdered sugar, if desired.

*You may place the dough in a pastry bag with 3/4" tip and pipe onto baking sheets, if preferred.
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Old November 30th, 2008, 01:39 PM   #39
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This was given by a gal back east who swears they are so rich and nice for morning treat while cooking Christmas dinner...just hide the cookie jar or the pan and I and the crew should be fine for Christmas dinner

Expresso Coffee Bars

Crust

1 1/4 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
3/4 cup (1 1/2 sticks) butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips
Filling
1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounces) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs
Glaze
6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder
Directions:
Preheat oven to 350F. Line a 9x13-inch baking pan with foil; butter bottom of foil.
Whisk together 1 1/4 cups flour, confectioners' sugar and cocoa together in medium bowl; add 1/2 cup butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.
Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.
Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.
Glaze:
Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cover and store bars in refrigerator for up to 1 week.
Makes 2 dozen bars
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Old December 1st, 2008, 07:35 PM   #40
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again from back east

Fruited scented cookies
Cookies
1 1/4 cups (2 1/2 sticks) butter, softened and divided
1/2 cup Dutch-process cocoa powder
1 teaspoon tangerine essential oil
1 cup sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1 teaspoon tangerine zest
2 1/2 cups all-purpose flour
Frosting
1 3/4 cups powdered sugar
1 teaspoon egg white powder
2 tablespoons fresh tangerine juice
1 teaspoon fresh lemon juice
1 teaspoon tangerine zest
1/4 teaspoon tangerine essential oil food coloring and decorative sugars (optional)


Directions:
Preheat oven to 375F. Melt 1/4 cup butter in a microwave-safe bowl. Heat in 30-second intervals until melted. Add cocoa powder and tangerine oil; mix until smooth and cool.
Cream together remaining 1 cup butter and sugar with an electric mixer until light and fluffy. Add cocoa mixture; mix well. Add egg yolks, vanilla and zest until combined. Gradually add flour, scraping down sides of bowl, as necessary, until combined. Divide dough in two and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
On a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes. Place shapes on parchment-lined baking sheets; bake 10 to 12 minutes until firm and edges are beginning to brown. Remove to a cooling rack; cool completely.
Meanwhile, in bowl of electric mixer, on low speed beat together powdered sugar, egg white powder, juices, zest and tangerine oil until moistened. Beat 2 to 3 minutes more on high speed. Adjust with more juice or powdered sugar to desired consistency; add food coloring, if desired. Frost cookies and decorate with sugars, as desired. When frosting is set, store cookies at room temperature in an airtight container, separating layers with wax paper for up to 1 week.
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