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Short Bread Cookies - Recipe By Connie
"Grandma" Shill
You Will Need:
4 Cups Pastry Flour
1 Cup Icing Sugar
2 Tablespoons Rice Flour
3/4 to 1 pound of butter (your choice - I like 1 pound) - unsalted is
best
Prepare as Such:
Preheat oven to 300 degrees Fahrenheit
Sift together Flour, Icing Sugar and Rice Flour
Add butter and thoroughly mix w/hands (10-15 minutes)
Cut dough into 3rds (1/3's) and pat down each into a square
Roll between wax paper (using wax paper will prevent sticking, and
adding flour to avoid sticking will only change the consistency of the
dough which you do not want). Roll it until it is about 3/8 of inch
thick (until the edges crack).
Cut using your favorite shapes and place 1 & 1/2 inches apart on a
cookie sheet (un-greased).
Decorate as you wish - sprinkles work well - wine gums do not.
Bake 20 to 25 minutes until edges turn lightly browned.
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Peanut Butter Temptations - Recipe By Lynne "PSU" Abramson
You will
need:
1/2 Teaspoon of Baking Soda
1/2 Cup of Butter - 1 stick - unsalted
1/2 Cup of Peanut Butter - tastes best with Reese's Peanut Butter
1/2 Cup of Sugar (White)
1/2 Cup of Brown Sugar
1 Egg
1/2 Teaspoon Vanilla Extract
1 & 1/4 Cups of Flour
1/2 to 3/4 Teaspoon of Salt (try each way - I prefer 1/2 as the Peanut
Butter brings salt to the recipe already)
About 40-45 Miniature Reece's Peanut Butter Cups - 2 small bags - 1
big bag.
Mini Muffin Cups
Prepare as Such:
Preheat Oven to 375 degrees Fahrenheit
Cream Butter, Peanut Butter, and both kinds of Sugar
Once Creamed, beat in 1 egg and Vanilla Extract
Sift separately the Flour, Baking Soda and Salt.
Blend them into the creamed mixture to make dough.
Shape dough into 1 inch balls and place into mini muffin cups (place
cups in mini muffin tin first)
Bake for 8 to 10 minutes, until lightly browned.
While waiting for them to brown, open up your peanut butter cups from
the wrapper. See how many you can avoid eating .....
Immediately after removing from the oven, press a peanut butter cup
into the center of each cookie. Let cool for 10 minutes, then remove
from muffin tins.
Store in airtight containers.
Centers will get soupy. Let harden up.
Good News - they can be frozen, and eaten frozen as well.
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 Easter
Basket Cupcakes
Ingredients:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 can (16 oz.) creamy vanilla ready-to-spread frosting
3 3/4 cups (10-oz. pkg.) MOUNDS Sweetened Coconut Flakes, tinted*
Assorted HERSHEY'S Easter candies - JOLLY RANCHER Jelly Beans, CADBURY
MINI EGGS Candy, HERSHEY'S Candy-Coated Eggs, WHOPPERS Mini ROBIN EGGS
Candies, HERSHEY'S KISSES Chocolates, 33 TWIZZLERS Candies.
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter)
with paper bake cups.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and
salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium
speed of electric mixer 2 minutes. Stir in boiling water (batter will
be thin). Fill muffin cups 2/3 full with batter.
3. Bake 22 to 25 minutes or until wooden pick inserted in center comes
out clean. Cool completely.
4. To make Easter baskets, frost each cupcake with vanilla frosting.
Immediately make "nest" on top of each cupcake with tinted coconut;
place assorted candy in nests.
5. For handle, cut each end off strawberry twist. Insert wooden pick
in each end of strawberry twists; press down into each side of each
cupcake, bending to form handle. About 33 cupcakes.**
* NOTE: To tint coconut, combine several drops green food color with
3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly
tinted. Repeat using blue, pink or yellow food color.
** Adults should supervise children when preparing this recipe. Remove
wooden picks before serving.
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Banana Bread
You will Need:
1 1/2 Cups All Purpose Flour
3/4 Cup of Sugar
1 Teaspoon of Baking Soda
1/2 Teaspoon of Salt
1 Egg
1/4 Cup of Shortening
3 to 4 Bananas (bigger is better - 3 large or 4 medium)
Make it low fat!!!! Substitute shortening with 1/3 cup of
unsweetened apple sauce and 3 tbsp. of canola oil.
Prepare as
Such:
Preheat Oven to 350 - Bake 50-60 Minutes if making a loaf.
Bake 15 to 25 minutes is making muffins (depends on size)
Mix Flour,
Baking Soda, and Salt together (blend well)
Mash bananas - keep aside
Cream Shortening
Once creamy and smooth, mix in sugar 1/4 cup at a time, mixing each
time until mixed in.
Add Egg, and beat until it is all yellow and creamy
Mix the dry ingredients, alternately with bananas until all blended in
(blend well)
Portion and bake per above.
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