From Michelle's Kitchen
don't make a lot of cookies for our family, (we have plenty of
grandma's that do that for us), I do enjoy baking a batch or two
just to get into the spirit of the season. The recipes below are
some of our favorites.
Beat the butter and sugar until it has a creamy texture, add the vanilla. Work in the flour and nuts. Form into crescent shapes. Place on a greased cookie sheet and bake at 300 degrees for 25 minutes. Remove from sheet immediately after baking. Let them cook and sprinkle with confections sugar.
Mix the vanilla wafers and powdered sugar together. And nuts, syrup and rum, mixing well. Shape into small balls and roll in the powdered sugar.
Preheat over to 400 degrees. Cream the butter and sugar, add egg, milk, vanilla and almond extract, mixing well. Stir together the flour and baking powder and gradually add to the creamed mixture, mixing until you get a smooth dough.
Place the dough into the spritzer and press cookies onto an ungreased cookie sheet. Add your favorite "Sprinkles" and bake for 6-8 minutes. Cool on rack. You can also add food coloring to the dough for different colored batches of cookies.
mixing bowl, cream the butter until softened. Add the sugar,
pecans and flour and mix well.
Sift together: flour, baking powder, and salt. Cream the butter. Slowly add sugar and the creamed butter until it is light and fluffy. Add the eggs and mix well. Add vanilla. Gradually add the flour mixture mixing well after each addition. Chill in refrigerator until firm enough to roll out, about 2 hours.
dough is firm enough to roll out, mix the egg yolk and milk. Roll
and cut dough to desired shapes, then brush with the yolk
mixture. Decorate before baking.
Using a small piece of cheescloth, placing inside the spices, (allspice, cloves, cinnamon, nutmeg), and with a piece of string tie up the spice bag. In a saucepan, over medium heat, combine the brown sugar, salt and cider, add the spice bag and slowly heat mixture to a boil. Cover and simmer on low heat for 20 minutes.
Remove the spice bag and serve hot!
cups Orange or tangerine juice made from frozen concentrate;
In a pitcher mix the liquids. Serve over ice in a stemmed champagne goblet! (Optional, garnish with fresh strawberries, yummy)
In a saucepan over medium heat add and mix the pudding mix, sugar and 1/4 cup of the milk, add the egg yolks, mix add remaining milk and mix. Stir constantly until mixture comes to a boil. Remove from heat and cool.
Beat the egg whites until stiff, add into the cooled eggnog mixture, add the vanilla and brandy, mixing in gently and chill for several hours. Before serving top your cup of eggnog with a spoonful of whipped cream and nutmeg!
get a version of homemade eggnog that your children can make and
Stroll Down Main Street)
the wine to check for quality.