Grandma Opal's Chocolate Cookies

Prep: 15 min

Cook: 9 Min

Total: 29 min

1 cup shortening (Crisco Baking Sticks work perfectly)

3/4 cup granulated sugar

3/4 cup brown sugar

2 large eggs

2 teaspoon vanilla extract

2 cups all-purpose flour, sifted

1 teaspoon baking soda, sifted

1/2 teaspoon salt, sifted

3 Tablespoons unsweetened cocoa powder, sifted

1 cup toasted chopped pecans (optional, see below for toasting instructions)

Step 1: Heat oven to 375 degrees F.

Step 2: Sift flour with baking soda, salt, and unsweetened cocoa powder; set aside.

Step 3: In a large mixing bowl, beat shortening with both sugars at medium speed until creamy and lightened in color.

Step 4: Add eggs and vanilla, one at a time. mix on low speed until incorporated.

Step 5: Gradually blend dry mixture into creamed mixture. Stir in nuts (optional)

Step 6: Drop by tablespoonfuls onto an ungreased cookie sheet. Press down on each with your finger to make them slightly flat without making them too thin. You want them to be more of a disc than a ball.

Step 7: Bake for 9 to 11 minutes or until the cookies don't look raw in the middle. They will look slightly wet, that is okay. They're a soft cookies and since they're chocolate it can be easy to overbake them. I wouldn't go more than 11 min.

Step 8: After letting them sit for a couple minutes on the cookie sheet, remove them to a rack and let them cool.

Toasting Pecans:

There are several ways to do this but this is my preferred way to do it.

Step 1: Chop pecans to about the size of a tictac.

Step 2: Heat a skillet on med-high heat and add about a teaspoon (maybe a little more) of oil to the pan. I prefer avocado oil but you can use any good oil.

Step 3: Once the pan and oil are heated, add the pecans carefully so you don't splatter the oil. 

Step 4: Stir the nuts around in the pan to prevent them from burning.

Step 5: When you start to see them get darker and smell like they are toasting, add a pinch of kosher salt and continue to stir until they are as toasted as you would like without letting them burn.

Step 6: Pour onto a dry paper towel and allow to cool for a few minutes. Try really hard not to eat them all before they can be added to the cookies. :(

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No-Bake Cookies

Ty as a kiddo.

2 C Sugar

8 T/ or 1 stick butter or margarine

3 T cocoa(Iuse the Hersheys Dark)

1/2 cup milk

1/2 cup of Jif peanut butter

1 teaspoon vanilla

3 cups oatmeal

Put everything in the pot EXCEPT OATMEAL (see hint below) and cook stirring until soft ball stage (takes about 15 minutes or so). Drop a very small amount in cold water to test.  When it forms a soft ball in the water it's done. Once at soft ball stage, take off heat and add oatmeal. Drop onto wax paper thats been put onto a bath towel. 

HINT- do not turn on the stove till you get all ingrediants into pan

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Mama's Divinity

One of my favorite Christmas memories is of my Grandma Grace making Divinity.  I've never found a recipe that is exactly like hers but this is the closest I've found so far. ~ Angie

GGrandma Grace Phillips Martin

Recipe courtesy Paula Deen
Prep Time:10 min  Cook Time:30 min  Level:Intermediate

Serves:8 to 10 servings

4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage. 

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in
pecans.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. 

Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

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Peanut Butter Fudge

Ty's grandmother made Peanut Butter Fudge very similar to this recipe.

Recipe courtesy Alton Brown, 2003

From http://www.foodnetwork.com/recipes/alton-brown/peanut-butter-fudge-recipe/index.html

Prep Time:  10 min

Inactive Prep Time:

2 hr 0 min

Cook Time:

4 min

Level:

Easy

Serves:

64 (1-inch) pieces

Ingredients

• 8 ounces unsalted butter, plus more for greasing pan
• 1 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1 pound powdered sugar

Directions

Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

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Vicki's Applesauce Cookies

2 ¾ c Flour

1 ½ c Brown Sugar (packed)

1 tsp Salt

½ tsp Baking Soda

1 c Raisins

¾ c Applesauce

1 tsp Cinnamon

¼ tsp Cloves

½ c Vegetable Oil

2 Eggs

1 tsp Vanilla

2 cups apple cider
1c chopped nuts (optional)

Boil raisins in apple cider for 5 minutes and set aside.  Preheat oven to 375. Combine dry ingredients and set aside. Combine vegetable oil, applesauce, and eggs.  Slowly add sugar and vanilla to wet mixture combining well.  Slowly add dry mixture combining well.   Add raisins and nuts to batter.  Drop a teaspoon of batter on a greased cookie sheet about 2 inches apart.  

Bake at 375 for 9-11 

Makes 5 1/2 dozen cookies

Cookie Glaze

1 Cup Butter

3 Cup Powder Sugar

2 tsp Vanilla

Hot Water

Heat butter on low heat until golden brown.  Remove from heat and pour in powdered sugar.  Add Vanilla.  Stir in 2-4 tbsp of hot water until smooth or a spreadable consistency.

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Outmeal Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

DIRECTIONS:
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 12/13/2011

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Holiday Wreaths

Deck your holiday cookie platters with these marshmallow and Kellogg's Corn Flakes® cereal wreaths.

Preparation Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 16 

1/3 cup margarine or butter
1 package (10 oz. about 40) regular marshmallows
- or -
4 cups miniature marshmallows
1 teaspoon green food coloring
6 cups Kellogg's Corn Flakes®
Red cinnamon candies
Prepared vanilla frosting




1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.

2. Add KELLOGG'S CORN FLAKES cereal. Stir until well coated.

3. Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container.

Note

Use fresh marshmallows for best results. Children should be supervised. Green paste food coloring makes the best color for wreaths

MICROWAVE DIRECTIONS: Microwave margarine and marshmallows at HIGH 2 minutes in microwave-safe bowl. Stir to combine. Microwave at HIGH 1 minute longer. Stir until smooth, then add food coloring. Follow steps 2 and 3 above.

TO MAKE ONE LARGE WREATH: Press warm cereal mixture in 5 1/2-cup ring mold coated with cooking spray or shape in ring on serving plate. Remove from mold and dot with red candies. Slice to serve.

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Fantasy Fudge

Prep Time: 10 min
Total Time: 25 min
Makes: 3 lb. or 40 servings, about two squares each

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts
1 tsp. vanilla

Line a 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
Kraft Kitchens Tips

Size-Wise

A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor.

Variation - Classic Fantasy Fudge

Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.

Use Your Microwave

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed. 

From http://www.kraftrecipes.com/recipes/fantasy-fudge-51833.aspx

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