HearthBeats: Recipes from a Kitchen Witch
Merry Meet and Blessed Yule and Litha… I have been remiss in remembering that these pages may not only be seen in the Northern Hemisphere.. so as of the next issue I will be adding information for the opposing Sabbat so that those of you in the Southern Hemisphere will not feel abandoned. Sometimes you do not always remember that WWW really is The WORLD WIDE web..
I have decided that this will be a cookie column…
I will try to include as many yummy mixes as I can
COOKIES IN A JAR (10 recipes)
Layer ingredients as listed in a quart jar, attach directions shown below.
CRUNCHY TOFFEE COOKIES
2/3 cup toffee chips
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CHOCOLATE LOVER’S COOKIES
1/3 cup milk chocolate chips
1/3 cup white chocolate or vanilla milk chips
1/3 cup semisweet chocolate chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
HUSTLE-BUSTLE BUTTERSCOTCH-OATMEAL COOKIES
1/2 cup butterscotch chips
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
OUTRAGEOUS OATMEAL-RAISIN COOKIES
1/3 cup raisins
1/3 cup chopped walnuts, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
WONDERFUL WHITE CHOCOLATE-MACADAMIA NUT COOKIES
1/2 cup chopped macadamia nuts
1/2 cup white chocolate or vanilla milk chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CHUNKY CHOCOLATE COOKIES
1 cup chocolate chunks
1/2 cup packed dark brown sugar
1 cup biscuit and baking mix
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
HOLIDAY HAZELNUT COOKIES
1 cup chopped hazelnuts, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CRAZY FOR CRAISINS COOKIES
2/3 cup sweetened dried cranberries (Craisins)
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CHOCOLATE-COVERED RAISIN COOKIES
1/2 cup old-fashioned oats
2/3 cup chocolate-covered raisins
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
CHEWY COCONUT-ALMOND COOKIES
1 cup shredded coconut
1/2 cup sliced almonds, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
Instructions for layering ingredients:
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. If there is any space left after adding the last ingredient, add more baking chips, dried fruits or nuts to fill the jar
Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with a rubber band, then ribbon or raffia. Decorate as desired.
Note: When measuring brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.
Make a gift card to attach as follows: “Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon vanilla until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 1! 0 to 12 minutes or until cookies are light golden brown.
Makes 2-1/2 dozen cookies
Substitute almond extract for vanilla in cookies containing almonds.
“To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla until well combined. Press into an 8×8-inch baking pan coated with cooking spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden brown and center is almost set
Makes 16 bar cookies.”
Top of the Stove Cookies
2 cups Sugar
1/2 cup Milk
1/2 cup (1 cube) Margarine
6 tbsp. Baking Cocoa powder
1/2 tsp. Vanilla
1/2 cup Chunky Peanut Butter
3 1/2 to 4 cups Quick Oats
Add all ingredients to a large sauce pan, except for the Vanilla, Peanut Butter, and Oats. Bring to a boil. When melted turn to med. heat and add the Vanilla and Peanut Butter. Remove from heat and add Oats. Be careful not to add too many and make the mixture too dry. But you don’t want it runny either.
Drop by tbsp. on waxed paper or aluminum foil. Let cool and set before eating.
Makes about 2 dozen.
Peanut Butter Cup Cookies in a Jar
Makes about 30
3/4 cup white sugar
1/2 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 peanut butter cup candies (eg. Reese’s) cut into 1/2 inch pieces
Mix together the flour, baking powder and baking soda. Set aside. Layer ingredients in order given in a 1 quart “wide mouth” canning jar.
Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last.
Attach these directions to jar:
Reese’s Peanut Butter Cup Cookies
1. Remove peanut butter cups from jar. Set aside.
2. Empty remaining cookie mix into large mixing bowl. Use your hands to throughly blend mix.
3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla.
4. Mix until completely blended. You will need to finish mixing with your hands.
5. Mix in peanut butter cups.
6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets.
7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
Makes 2 1/2 dozen cookies.
Chocolate Covered Raisin Cookies in a Jar
Makes about 30
3/4 cup white sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Mix together the flour, baking powder and baking soda. Layer ingredients in order given in a quart size wide mouth canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.
Attach instructions to the jar:
Chocolate Covered Raisin Cookies
1. Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1 egg, slightly beaten, and 1 teaspoon vanilla.
3. Mix until completly blended. You may need to finish mixing with your hands.
4. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER.
5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
Makes 2 1/2 dozen
Gingerbread Cookies in a Jar
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.
Attach these directions to the jar:
Gingerbread Cookies
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2″ apart. Bake 10 to 15 minutes. Decorate with icing.
Snickerdoodles in a Jar
by AllHomemadeCookies.com
This old-time favorite can be a warming gift to grandparents and elderly neighbors who still enjoy baking. Why not bake them up a batch of these delicious cookies to go along with your mix in a jar gift, they’ll be delighted! In a large bowl, combine the following ingredients:
2 3/4 c. all-purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tarter
1 1/2 c. sugar
Place the mixture in a pretty jar or airtight container and include the following gift tag:
Snickerdoodles
1 package Snickerdoodle Mix
1 c. butter, softened
2 eggs
1/2 c. sugar
1 T. cinnamon
Preheat oven to 355 degrees. In a large mixing bowl on low speed, cream together butter and eggs until smooth, adding one egg at a time. Add the snickerdoodle mix and continue to beat mixture until a dough is formed. Combine the sugar and cinnamon in a small bowl. Shape the dough into 1-inch balls and roll in the cinnamon-sugar mixture. Arrange on ungreased cookie sheets 2 inches apart and bake for 16-18 minutes. Cool on wire racks.
Candy Coated Chocolates Gift Jar Cookie Mix
This cookie jar makes a colorful homemade gift for any
occasion. You can use regular sized candies instead of the
mini’s if you like. Prep Time: approx. 15 Minutes. Cook
Time: approx. 12 Minutes.
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup mini candy-coated chocolate pieces
1/2 cup raisins
3/4 cup packed brown sugar
1-1/4 cups quick cooking oats
1 In a medium bowl, stir together the flour, baking soda, salt and
cinnamon. In a 1 quart glass jar, layer the ingredients in the
following order: Flour mixture, walnuts, 1/2 cup of the mini candy
coated chocolates, oats, remaining candies, and brown sugar. pack
down well after each addition and attach a tag with the instructions.
2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3 In a large bowl, cream together 3/4 cup of butter, 1 egg and 3/4
teaspoon of vanilla until light and fluffy. Stir int he contents of
the jar until well blended. Roll dough into 1 inch balls and place
them 2 inches apart onto the prepared cookie sheets.
4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to
cool on baking sheet for 5 minutes before removing to a wire rack to
cool completely.
Makes 4 dozen ( 48 servings).
The above can be put together as gifts to give at any time of year.. of just put together so you always have a cookie mix available
Alabama Chocolate-Pecan Jumbo Christmas Fudge
Yield: 8 Servings
Ingredients
1 1/4 c chocolate wafer crumbs
1/3 c butter; melted
1/2 c butter; softened
3/4 c sugar, brown
3 egg
12 oz semisweet chocolate morsels;
– melted
2 ts coffee, instant
1 ts vanilla extract
1/2 c flour
1 c pecans; coarsely chopped
1 whipped cream, sweetened
1 chocolate syrup
1 maraschino cherries with
-stems
1 mint sprigs
Instructions
Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly
press on bottom and sides of a 9-inch tart pan or pieplate. Bake at
350F for 6 to 8 minutes.
Cream 1/2 cup softened butter; gradually add brown sugar with
the electric mixer at medium speed until blended. Add the eggs, one
at a time, beating after each addition. Stir in the melted chocolate,
instant coffee granules, vanilla extract, flour and chopped pecans.
Pour into the prepared crust. Bake at 375F for 25 minutes. Remove
from oven and cool completely on a rack.
Before serving, pipe sweetened whipped cream on each piece and
drizzle with chocolate syrup. Garnish with cherries and/or mint if
desired.
Espresso Thumbprint Cookies (Cookie Exchange Quantity)
Make your mark with coffee-flavored cookies. The shape is classic.
1 cup packed brown sugar
3/4 cup shortening
3/4 cup butter or margarine, softened
1/4 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1 teaspoon vanilla
2 egg yolks
2 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon salt
1/2 cup whipping (heavy) cream
2 tablespoons instant espresso coffee (dry)
1 bag (11 1/2 oz) milk chocolate chips (2 cups)
1 tablespoon coffee-flavored liqueur, if desired
About 1/3 cup crushed peppermint candies, if desired
1. Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter,
cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric
mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.
2. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased
cookie sheet. Press thumb into center of each cookie to make indentation, but
do not press all the way to the cookie sheet.
3. Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations
with end of wooden spoon if necessary. Immediately remove from cookie
sheet to wire rack. Cool completely, about 30 minutes.
4. Meanwwhile, in 1-quart saucepan, heat whipping cream and 2
tablespoons dry espresso over medium heat, stirring occasionally, until
steaming and espresso is dissolved. Remove from heat; stir in chocolate
chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.
5. Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top
each cookie with 1/4 teaspoon crushed candies.
Thick Sugar Cookies
2 cups margarine or butter
2 1/4 cups sugar
3 eggs
1 1/2 tsp. vanilla
6 cups flour
3/4 tsp. salt
4 Tbsp. milk
Divide dough in half (or sixths). Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Use greased cookie sheet. Bake at 375 degrees Fahrenheit/190 degress Celsius for 12 minutes. These can be frosted. Makes about 5-6 dozen standard-sized cookie cutter shapes.
Peanut Butter Blossoms (Cookie Exchange Quantity)
Watch for smiles and plenty of hugs when you pass a tray of favorite
chocolate and peanut butter cookies.
1/2 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter or margarine, softened
2 eggs
3 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
Additional granulated sugar (about 2 tablespoons)
About 7 dozen Hershey®’s Kisses® milk chocolates
1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the
brown sugar, peanut butter, butter and eggs with electric mixer on medium
speed, or mix with spoon. Stir in flour, baking soda and baking powder.
2. Shape dough into 1-inch balls; roll in additional granulated sugar. Place
about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until edges are light brown. Immediately press 1
chocolate candy in center of each cookie. Remove from cookie sheet to wire
rack.
Coconut Chews
Ingredients
3/4 cup butter
1 1/2 cups flour
1 cup brown sugar, packed
3/4 cup confectioners sugar
2 eggs
1/2 tsp. salt
2 Tbs. flour
1/2 tsp. baking powder
1/2 tsp. vanilla
1/2 cup chopped walnuts
1/2 cup flaked coconut
General Info:
Preheat oven to 350 degrees
Instructions:
Mix together butter and confectioners sugar until smooth.
Stir in 1 1/2 cups flour. Press this mixture into an ungreased oblong baking pan (13X9X2). Flatten evenly.
Bake for 12-15 minutes until golden.
In the meantime, combine remaining ingreadients; mix well.
Spread over baked crust in pan, and bake for 20 minutes.
Cool and cut into bars.
I know that this is a large list.. but it is actually been pared down some.. please feel free to share and have a cookie for me..
Merry Cooking and Blessed Eating
The Hearthkeeper