Bag of York Peppermint Patties
1 ½ c of butter (melted)
3 c sugar
1 teas vanilla
5 eggs
1 c Hershey Coco
1 T baking powder
1 teas salt
2 c four
Preheat oven to 350. Grease a 9 x 13 inch pan. Stir together sugar, butter, and vanilla. Beat eggs well. Fold in, and add flour, coco, baking powder, and salt. Blend well. Reserve 2 cups of batter and set aside. Pour remaining batter in pan. Place peppermint patties on top. Pour rest of batter on top. Bake 55 minutes.
Makes 26 brownies.
½ c butter, softened
¼ c confectioner sugar
1 c sifted flour
Mix these ingredients together. Put into 9 inch square pan. Bake at 350 for 15 minutes.
1 c sugar
2 T four
½ t baking soda
2 eggs, slightly beaten
3 T lemon juice
Mix top layer ingredients and pour over baked bottom layer. Bake at 350 for 25 minutes. While warm, sprinkle with confectioner sugar.
2 16 oz boxes confectioners’ sugar
½ cup butter, softened
1 (14oz) can sweetened condensed milk
1 teaspoon pure almond extract
1 (14oz) package shredded coconut
1 ½ cup chopped nuts
1 (12oz) semi-sweet chocolate chips
½ bar paraffin.
Cream together sugar and butter in a bowl. Add milk, stir in almond extract, coconuts, and nuts mix well. Form candy into 1 inch balls. Place on wax paper and refrigerate at least 3 hours. Melt paraffin and chocolate in top of double boiler, stirring frequently. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute to thin). With a toothpick, drop each ball in chocolate and place on wax paper until set. Makes 75-100 balls.
Neiman-Marcus $250 Cookie Recipe
2 c butter
2 c sugar
2 c brown sugar
4 eggs
2 t vanilla
4 c flour
5 c blended oatmeal (measure oatmeal and blend in a blender to a fine powder)
1 t salt
2 t baking powder
2 t soda
24 oz chocolate chips
1 8 oz Hershey bar, grated
3 c chopped nuts
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, Hershey bar and nuts. Roll into balls and place two inches apart on cookie sheet. Bake for 10 minutes at 375. Makes 112 cookies. May be halved.
1 c shortening (half margarine)
1 ½ c sugar
2 eggs
2 ¾ c flour
2 t cream tartar
1 t baking soda
¼ t salt
2 T sugar
2 t cinnamon
Preheat oven to 400. Mix shortening, 1 ½ c sugar and eggs thoroughly. Blend flour, tartar, soda and salt and stir in shortening mix. Shape into 1-inch balls and roll in sugar and cinnamon. Put 2 inches apart on ungreased cookie sheet. Bake 8-9 minutes. Makes 4 dozen.
2 packages lady fingers
Brush each lady finger with espresso coffee mixed with 1/2 cup hot water plus 3 tablespoons Kahlua
Lay on the sides and bottom of a trifle bowl
Mix Mascarpone Cheese: 1 cup +
2 Tablespoons Rum or Marsala wine
beat until smooth.
Beat about 3 cups heavy cream add 1/4 teaspoon vanilla until stiff.
Add the cheese on top of the lady fingers then the whipping cream, lady fingers,
continue layers until you get on top of bowl.
- Mrs. Hartmann
1 ½ c sugar
¾ lb (3 sticks) butter, room temperature
2 tsp vanilla
2 eggs
3 ½ c flour
2 ½ tsp baking powder
Cream butter with wooden spoon. Add sugar, vanilla, egg. Mix flour and baking powder together. Add to butter mixture. Put in cookie press. Press cookies out. Bake at 325-350ยบ for 12 minutes. Can decorate.
Preheat the oven to 350°F.
1 cup unsweetened pumpkin, preferably Libby’s
1 cup sugar, preferably unrefined
2 cups heavy cream
2 (8-oz) cream cheese packages
2 large eggs
2 large yolks
Garnish: pecan halves
(*) If desired, use an additional 1/2 cup 1.75 ounces/50 grams of coarsely broken pecans for the center
Equipment: One 9-inch by 2 1/2-inch or higher spring-form pan, greased, outside of the pan wrapped with a triple layer of heavy-duty foil to prevent seepage. One 12-inch by 2-inch cake pan or roasting pan to serve as a water bath.
CRUST:
12 3/4 oz. gingersnaps, broken (preferably Swedish brand)
6 oz. pecans, toasted,
3T sugar
6 pinches salt
6 oz. butter, melted.
Process cookies and pecans, sugar, salt until it is fine crumbs (app 20 secs.) Add melted butter and pulse 10 times until just incorporated. Press into pan and up the sides. Do not cook in oven until the cheesecake portion is in.
In a small, heavy sauce pan, stir together the pumpkin and sugar. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny.
Scrape the mixture into a large food processor, fitted with the metal blade and process for 1 minute with the feed tube open. With the motor running, add the cold cream. Add the cream cheese in several pieces and process for 30 seconds, scraping the sides two or three times, or until smoothly incorporated. Add the eggs and yolks and process for about 5 seconds or just until incorporated.
Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1 inch of very hot water. Bake the cake for 45 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate it overnight. To unmold, wipe sides of pan with towel run under hot water and wrung out. The cake will be 1 3/4-inches high.
