1 cup butter
2/3 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
strawberry jelly
white decorator's icing
In a large bowl cream the butter with an electric mixer at medium speed. Add the sugar, beating until light and fluffy. Beat in the egg yolks and vanilla. Gradually beat in the four. Wrap the dough in plastic wrap. Refrigerate for 1 to 2 hours, until chilled.
Shape the dough into 1 inch balls. Place on ungreased cookie sheets, about 2 inches apart. Press the center of each cookie with a thumb to form indetations. Bake at 375 for 12 to 14 minutes, or until lightly browned. Remove to wire racks to cool.
Press the indentations again while cookies are still warm. Just
before serving, spoon jelly into the indentations and decorate with icing. Store into an air tight container.
Yields:16-20 servings
1 pound cranberries
4 oranges, 1 unpeeled
1 15-ounce can crushed pineapple packed in juice
2 cups sugar
1/2 cup orange juice
3 envelopes unflavored gelatin
1/2 pound pecans
Wash and sort the berries. Peel all but one orange and cut up all of the oranges. In a food processor grind the cranberries and oranges. Add the drained pineapple, reserving the juice. Stir in the sugar and mix well. In a small saucepan compine the reseved pineapple juice and orange juice. Sprinlke the gelatin on top and stir. Heat until the gelatin is completely dissolved. Add the gelatin to the fruit mixture. Fold in the nuts. Pour into a greased 3 quart mold.(A Bundt pan makes a pretty mold.) Chill until set. Unmold onto a seving dish.
2 cups sugar
1/8 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons butter
1 1/2 cups pecan halves
1 teaspoon vanilla
In a large, heavy saucepan combine the sugar, salt, baking soda and buttermilk. Bring to a boil quickly, stirring constantly, until mixture turns a creamy beige(about 210 degrees). Add the butter and pecans and cook over medium heat, stirring frequently, to the soft ball stage(234-240 degrees on a candy thermometer).
Remove the pan from the heat and add the vanilla. Beat with a spoon until the mixture loses its gloss. Drop into mounds on waxed paper, working as quickly as you can, since the mixture thickens fast.
BAKED APRICOTS
yield: 8 servings
2 17-ounce cans apricot halves, drained
1 16-ounce can tart cherries, drained
1 cup brown sugar
8 ounces Ritz crackers(2 rolls)
3/4 cup butter
Line a baking dish with 1 can of apricot halves and sprinkle 1/4 cup of brown sugar over them. Add 2 ounces(1/2 roll) of crumbled Ritz crackers and dot with 3 tablespoons butter, cut into chunks.
Next, add half the cherries, followed by another 1/4 cup brown sugar, 1/2 roll of crumbled Ritz crackers, and 3 tablespoons butter.
Make another layer with the second can of apricot halves, 1/4 cup brown sugar, 1/2 roll crumbled Ritz crackers, and 3 tablespoons of butter. Finish with the remaining cherries, brown sugar, 1/2 roll Ritz crackers, and butter. Bake at 300 degrees for 1 hour.
preheat oven to 350 degrees
3 1/2 cups sifted all purpose flour
Grease two 9 x 5 x 3 inch loaf pans. In a large bowl mix together all of the dry ingredients. Blend in the water and oil, and mix in the eggs. Blend in the pumpkin. Fold in the pecans.
Divide the batter between the prpared pans. Bake at 350 degrees for 1 hour, or until a toothpick inserted in the center comes out clean.
1 3/4 cups butter, divided
In a saucepan melt 1 1/4 cups of butter. Remove the pan from the heat. Add 3/4 cup of cocoa and beat until smooth. In a large mixing bowl beat the eggs until fluffy. Gradually beat in all of the sugar until the mixture is thick. Stir in the chocolate mixture and add in the vanilla. Stir in the flour and salt and beat until smooth. Fold in the nuts. Spread the batter into a greased 10 x 15 inch pan. Bake at 350 degrees for 30 minutes, or until firm. While the brownies are cooling, make the frosting by melting the remaining 1/2 cup butter. Add the confectioners' sugar alternately with the amaretto and beat until smooth. Beat in the remaining 1/4 cup of cocoa and spread over the cooled brownies. Allow the brownies to cool thoroughly before cutting.
PUMPKIN BREAD
Yields 2 (9 x 5 x 3 inch) loaves.
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon allspice
1/2 teaspoon ground cloves
3 cups sugar
2/3 cup water
1 cup oil
5 eggs, beaten
1 16 ounce can pumpkin
1 cup chopped pecansAMARETTO FUDGE BROWNIES
Yield: 24 large brownies
1 cup cocoa, divided
4 eggs
2 cups granulated sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
1 1/2 cups chopped nuts
2 1/4 cups confectioners' sugar
4 tablespoons Amaretto