December 27, 2011

Oh, happy day! Another great recipe website:

The Peppermint Cheesecake looks yummy!

More Recipes from my kitchen!

Pink Arctic Freeze:

2 (3 oz.) pkgs. cream cheese, softened
2 tbsp. sugar
2 tbsp. mayonnaise
1 c. fresh frozen sliced strawberries
1 c. drained crushed pineapple
1/2 c. chopped pecans
1/2 c. heavy cream, whipped
Cream together cream cheese, sugar, stir in mayonnaise. Fold in cranberry sauce, nuts and whipped cream and pineapple. Place in loaf pan. Freeze until firm. Let set for 30 minutes after frozen, before serving. Must thaw just a bit to be enjoyed!
Enjoy! :)

Debbie's Deluxe Sugar Cookies:

I wrote this for a friend in Florida who always wanted to take shortcuts and use cheap ingredients...

Debbie's Deluxe Sugar Cookies!
1 cup butter (softened) - Don't even bother making the cookies if you're going to use margarine.
1 1/2 cups confectioners' sugar
1 large or extra large egg
1 teaspoon PURE vanilla extract -  Pure, nothing else!
1/2 teaspoon PURE Almond extract - Did you see that word PURE again?
2 1/2 cups all-purpose flour
1 teaspoon soda
1 teaspoon cream of tartar - Don't be a tightwad, if you've had the cream of tartar for a couple of years, throw out the old and buy yourself some fresh!

Mix thoroughly the softened butter, confectioner's sugar, egg, vanilla, and PURE almond extract.  Blend in flour, soda and cream of tartar. Form into two balls, and wrap completely in plastic wrap and chill 2 to 3 hours.  Thirty minutes will do if you don't have any patience, and if you divide the dough in half and wrap each ball of dough separately before you chill it, and if you keep your fridge REALLY, REALLY cold - and if you handle the dough carefully.  Don't try to hurry the process by placing the dough in the freezer for five minutes - it will harden on the outside and make your cookies lumpy.  :)
How do I know, I've tried it!  Try not to eat the raw dough.  It is tempting, I know.  But please control yourself. 

Heat oven to 375 degrees.  Take half of the dough and roll out to a generous one-quarter of an inch thick on a REALLY lightly floured surface. (One-quarter inch thick is VERY IMPORTANT if you want SOFT cookies and not crisp!  Don't think you can cheat, 'cause you can't. The thinner the dough the more crispy the cookie.  Cut dough with your favorite cookie cutter. Place on a really lightly, and I mean lightly, greased baking sheet (I prefer glass), and bake 6 to 8 minutes or until VERY light brown on the edge (you can hardly see the browning on the ede of the cookie), don't overcook, watch closely, the cookies may not look done but you will learn by experience (after they cool) how long to cook them. If they are soft and light golden, you got it right!

Makes about 5 dozen 2 to 2 1/2 inch round cookies or use the cookie cutters of your choice.

Cool the cookies and ice with your favorite icing.  I make a powdered sugar icing with softened butter, fresh sqeezed lemon juice, pure vanilla, and half & half or whipping cream - it's yummy.  

Debbie's Deluxe Sugar Cookie Icing: 

 Cool the cookies and ice with your favorite icing. I make a powdered sugar icing with softened butter, fresh sqeezed lemon juice, pure vanilla, and half & half or whipping cream - it's yummy.  I just make it up as I go... LOL!

Peanut Butter Blossoms:

Peppermint Biscotti: