Candy Cane Cookies

This is a family tradition dating back to the early years of my grandmothers marriage. She made these every year of my childhood and my Uncle has carried on the tradition with a twist. His twist is that he makes 6 batches or more with various colors and has everyone "create" their own cookie. In the past we've had children in a snowball fight, a UPS truck, Christmas trees and Christ in a Manger. The kids have a great time eating their "play dough" as cookies. Enjoy!

Cream together:
1/2 Cup shortening (butter or original)
1/2 Cup butter/margarine
1 Cup confectioner sugar, sifted
1 egg
Add:
1 1/2 teaspoon almond extract (optional, I usually don't add this.)
1 teaspoon vanilla (if I don't use almond extract I increase this by 1/2 tsp)
(I add food coloring at this stage of the "game" because adding them later makes them heavy and stiff.)
Sift together and Add:
2 1/2 Cup flour, sifted
1 teaspoon salt

Candy Cane topping;
1/2 Cup crushed candy cane, make into a powder
1/2 Cup granulated sugar

Preheat oven to 375. Let dough refrigerate for at least 30 minutes before handling. Shape dough and dough in Candy Cane topping or sprinkle over the top. Bake at 375 for 8 minutes. Recipe yields approximately 2 dozen 6-inch candy canes.

Pinwheel Cookies from Family Fun Magazine

RECIPE INGREDIENTS:
1 1/4 cups unsalted butter, softened
1 1/2 cups confectioners' sugar
1/3 cup granulated sugar
1 tablespoon vanilla extract

1 Egg
3 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder

1. Using a wooden spoon, cream the butter until it's smooth (see tip below.) Stir in the sugars and vanilla extract until they're evenly blended. In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the creamed mixture one third at a time, stirring after each addition, until the dough is evenly blended.

2. Set aside half of the cookie dough. Add the cocoa powder to the remaining dough and stir until it is fully incorporated.

3. Divide the chocolate dough in half. Place each half on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic. Repeat the process for the vanilla dough. Refrigerate the 4 squares until firm, about 1 to 2 hours.

4. Unwrap one piece of the chilled vanilla dough, leaving it on the plastic. Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches. If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes. Unwrap a piece of the chocolate dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.

5. Remove the top piece of plastic wrap from both rolled doughs and invert the chocolate dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side. Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go. Wrap the log in the plastic and refrigerate it for at least 2 hours. Repeat the process with the 2 other pieces of dough.

6. Heat the oven to 350°. Line 2 shiny, heavy baking sheets with parchment paper. Unwrap one of the logs and slice it into 1/4-inch-thick rounds. (See tip below for a safe, kid-friendly way to slice dough.) Arrange the slices on the parchment about 1 inch apart and bake them for about 13 minutes. When done, they'll still be a little soft to the touch -- the cookies will have a better texture if you don't let their edges brown.

7. Leave the cookies on the sheet for 1 minute, then transfer them to a wire rack to cool. Slice and bake the second log as the first. Makes about 4 dozen cookies.

(To line up the layers, I put a piece of plastic wrap in a small cookie sheet(that has a small edge)and roll the dough out to the edges. I press the corners into the pan's shape, then lift that out and do the same with the next layer. Don't overcook. My cookie sheets are darker and it only takes about 8 min at 350. )

Hershey's Double Chocolate Mint Cookies

2/3 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

1 cup flour

1/2 cup cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1 2/3 cups (1, 10 oz. bag) Hershey's mint chocolate chips

Preheat oven to 350. Beat butter and sugar until creamy. Add egg and vanilla. Mix well. In a separate bowl combine flour, cocoa, baking soda, and salt. Gradually add to the butter mixture, beating well. Stir in the chocolate chip by hand. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8-9 minutes or until just set; do not overbake. Cool slightly; remove from cookie sheets to wire racks. Cool completely. Makes about 2 dozen.

Nut and Orange Cookies- Cheri Meiners

Dough:
1/2 cup butter
11/2 cups sugar
2 eggs, beaten
2 cups flour
1 t baking powder
1/4 t salt
1 T orange zest
1/3 cup squeezed orange or orange juice
1/4 t lemon extract
1/4 cup chopped Brazil or other nuts

Icing:
1 cup confectioner's sugar
2 T water
1 t lemon juice

3/4 cup finely chopped nuts


Preheat oven to 350 degrees. Grease a cookie sheet. In a large bowl, cream butter with sugar. Add eggs and mix well. Sift together dry ingredients and add to egg mixture. Mix in orange rind, orange juice and lemon extract. Fold in Brazil nuts. Drop by spoonfuls of batter onto cookie sheet, 2 inches apart. Bake for 10 to 12 minutes. To prepare icing, mix together confectioner's sugar, water and lemon juice. Spoon over hot cookies and sprinkle with chopped nuts. Let cool.

Apricot Twists

2 cups flour

1/3 cup sugar

½ tsp salt

¼ tsp ground mace *

¼ tsp baking powder

¾ cup butter

5 to 7 Tbls ice water

¼ tsp lemon extract

¼ cup apricot preserves

milk

Stir together flour, sugar, salt, mace & baking powder. Cut in butter till mixture resembles coarse crumbs. Combine 1 Tbls ice water and the lemon extract and sprinkle over part of the mixture. Gently toss with fork & push to side of bowl. Repeat with remaining ice water, a Tbls at a time, till all is moist. Form into a ball. Cover & chill about 30 minutes or till easy to handle.

Divide dough into quarters. Roll two of the quarters into 12x4 inch rectangles & spread with preserves. Roll remaining two quarters into 12x4 rectangles and carefully place over those spread with preserves. Trim edges.

Cut each rectangle into twelve 4x1inch strips. Twist each strip twice. Place on an ungreased cookie sheet. Bake in a 375˚ oven for 15 minutes. Remove and brush with milk, then sprinkle with additional sugar. RETURN to oven and bake 5 to 8 minutes more or till done. Remove and cool. Makes 24.

* I couldn't find ground mace at the store, so I substituted ground allspice.

Pumpkin Crumb Cake

This has the great flavors of pumpkin pie, but feeds more people!

Preheat oven to 350 degrees
Lightly grease 9 x 13 pan

Topping:
1 yellow cake mix
1 stick butter

Melt the butter. Drop the yellow cake mix into the butter. Stir with a fork until the mixture is crumbly; set aside.

Bottom:
1 can (16 oz) solid packed pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 ½ cups sugar
4 tsp pumpkin pie spice
1 tsp salt

Combine the pumpkin, evaporated milk, eggs, sugar, spices, salt and mix well. Pour into 9 x 13 pan, then top with cake mixture. Some will fall into the batter, but that is fine. Cook for 50-55 minutes. Cool completely. Serve with whipped topping.

Bread Maker Rolls

I love these rolls because I can do other things while the bread maker does the work. They are best fresh and warm, and can be popped in the oven right after the turkey comes out. They have been a hit every time. The recipe says it yields 12, but I can easily get 24.

3 cups bread flour
1 tsp salt
¼ cup dry milk powder
1 cup luke warm water
2 tbs butter, softened
1 package active dry yeast or 2 ¼ tsp
1 egg white
2 tbs water

1. Place the bread flour, sugar, salt, milk powder, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer (mine is liquid first). Set to dough cycle; press start.
2. Remove risen dough from the machine, deflate, and turn onto a lightly floured surface. Divide the dough into twelve equal pieces and form into rounds. Place rounds on lightly greased baking sheets. Cover the rolls with damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile preheat oven to 350 degrees.
3. In a small bowl, mix together the egg white and 2 tbs water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes or until the rolls are golden brown.

From Allrecipes.com, Tried and True Thanksgiving and Christmas

Snickers Cheesecake (oops!) - Michelle

I am not posting the recipe for the cheesecake, because I was so disappointed in it. It was a new recipe and called for whipping cream, a new ingredient in cheesecakes for me. I'm just not happy with the texture. Better luck next time...

Frog Eye Salad- Jeri

Frog Eye Salad

"A creamy pineapple juice and egg dressing is cooked up for this incredible fruit and pasta salad, and when it 's combined with pineapple tidbits, mandarin oranges, pasta and whipped topping, the end result is smashing. Serves twelve." (This recipe makes much more than 12 servings!)

INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened
pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta (WHICH YOU CAN FIND AT WEIS! HOORAY =)
3 (11 ounce) cans mandarin
oranges, drained
2 (20 ounce) cans pineapple
tidbits, drained
1 (20 ounce) can crushed
pineapple, drained
1 (8 ounce) container frozen
whipped topping, thawed (I use whipped cream.)
1 cup miniature marshmallows
1 cup shredded coconut

DIRECTIONS:
1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

The Best Yams You've Ever Had - Christie

The Best "Yams" You've Ever Had!

-Christie Wall (from Amy Jo Oliver)

Yams:
3c. yams
1c. sugar
1/2 stick butter
1 egg
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 c. scalded milk

Directions: Mix cooked yams & above ingredients with mixer, pour into buttered square pan.

Topping:
1c. broken pecans
1c. brown sugar
3/4 stick butter
1/3 c. flour

Directions: Mix ingredients together with pastry blender (or you can use two knives and cut the ingredients together).

Put nut mixture on top of yams. Bake in oven at 325 degrees for 35 minutes.

Parmesan Roasted Asparagus - Jenni

Parmesan Roasted Asparagus

-Jenni Anderson, from Barefoot Contessa Family Style by Ina Garten

2 ½ pounds fresh asparagus spears

2 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup freshly grated Parmesan cheese

2 lemons, cut into wedges (optional for serving)

Preheat oven to 400 degrees. If the stalks of asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 – 20 minutes, until tender. Sprinkle with Parmesan and return to oven for another minute. Serve with lemon wedges if desired.

November Recipe Swap TOMORROW

Sorry for the date change, but our recipe swap is going to be TOMORROW, Tuesday November 13th, at Jenni's house at 7pm. The theme is a "Thanksgiving Feast" - we're going to have turkey and then those with last names A-L are bringing side dishes and M-Z are bringing desserts. Can't wait to see all you wonderful ladies and your lovely dishes tomorrow!:)

How to Boil Water

Hi everyone!! If you are reading this you have found the blog of the Savage Mill RS Recipe Swap enrichment group or as we will be called in the blogging world "Savage Sisters' Recipe Swap"! I'll be updating the blog with some of the recipes that we have exchanged at the swaps, but after that everyone can come on every month and post their recipe for the month. This will require all of us recipe swapers to create a blogger account and I'll be emailing everyone to become "contributors" to this blog so you can publish posts on it. We'll also have a reminder post about who's house the next swap will be at and so on. I'm so excited about our new little blog here and hope you are too!!:)