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The VIPeerHoliday Cookbook
Baked Ham with Simple Peach Mustard    Glaze By: Christopher Smith-Thompson       Ingredients:                  Directions...
Bread Stuffing                                  By: Annie Woods         Ingredients:                           Directions:...
Brown Sugar Pumpkin Pie                             By: Douglas Teeters          Ingredients:                           Di...
Candied Sweet Potatoes                       By: Isabella Paul        Ingredients:                    Directions: 3 pound...
Candy Cane Fudge                            By: Hannah Rymarowicz         Ingredients:                   Directions:   ½ ...
Coconut Balls                      By: Emily Rose          Ingredients:                  Directions:   2c pecans, chopped...
Corn Muffins                            By: Nikkie Campbell         Ingredients:            Directions: 1 1/2 cups sifted...
Cranberry Bread                                     By: Emily Rose            Ingredients:                               D...
Double Delights                          By: Sahar Siddiqi       Ingredients:               Ingredients Continued:Chocolat...
Double Delights (Cont.)                              By: Sahar SiddiqiDirections: For chocolate dough, in a large bowl, c...
Easy OREO Truffles                             By: Mrs. Weir         Ingredients:                         Directions: 1 (...
Eskimo Snowballs                          By: Samara Filep         Ingredients:                      Directions: 1 cup bu...
Gingerbread Cheesecake                           By: Ashley Cherapan         Ingredients:                  Ingredients Con...
Gingerbread Cheesecake       (Cont.)                                         By: Ashley Cherapan                          ...
Hot Spiced Cranberry Cider                         By: Marci Rose    Ingredients:                      Directions:• 2 quar...
Kandy Kakes                         By: Melody Pancoast         Ingredients:                   Directions:   1 cup milk  ...
LIBBY’S® Pumpkin Roll                                                By: Karis Bowman             Ingredients:Cake:       ...
Meringue-Frosted Cake with Raspberry     Filling                                         By: Courtney Jackson           In...
Mocha Truffle Cookies                             By: Gianna Torres        Ingredients:                            Directi...
Oreo Balls                    By: Symantha Sullivan        Ingredients:                  Directions:                      ...
Original NESTLE® TOLL HOUSE® ChocolateCookies                               By: Elizabeth Conroy           Ingredients:   ...
Peanut Butter Blossoms                            By: Annie Woods          Ingredients:                          Direction...
Peanut-Butter Pie                             By: Ashley Pancoast           Ingredients:For Crust:   25 Whole Oreos   4 ...
Peanut-Butter Pie (Cont.)                                       By: Ashley Pancoast                                       ...
Petite Stick Buns                                 By: Courtney Jackson           Ingredients:                             ...
Pumpkin Pie                           By: Zachary Ballinger         Ingredients:                            Directions: 1...
Raisin Filled Cookies                               By: Melody Peters             Ingredients:                         Dir...
Soft Gingersnaps                                   By: Marci Rose             Ingredients:                           Direc...
Sour Cream Cut-Outs                      By: Elizabeth Conroy         Ingredients:                      Directions: 1 cup...
Spanish Flan                       By: Denise Castro      Ingredients:                      Directions:                   ...
Spiced Pudding Squares                           By: Hannah Rymarowicz              Ingredients:                     Direc...
Spicy Sweet Potato Chips                             By: Mrs. Weir         Ingredients:                          Direction...
Strawberry Cupcakes                                      By: Thomasine Kelley           Ingredients:                      ...
Strawberry Lover’s Pie                        By: Joseph Lee Burgher Jr.         Ingredients:                          Dir...
Sugar Cookies                           By: Nina Campbell          Ingredients:                       Directions: 2 3/4 c...
Sweet Potato Casserole                         By: Melody Peters        Ingredients:                     Directions:For Fi...
Thanksgiving Bacon StringsBeans                     By: Gianna Torres     Ingredients:                       Directions:  ...
Thanksgiving Cherry & PineappleDrink                    By: Brianna Card        Ingredients:                 Directions: ...
Thanksgiving Rolls                              By: Symantha Sullivan          Ingredients:                               ...
The Bar                               By: Sahar Siddiqi         Ingredients:                         Directions: 1-1/2 cu...
Tuna Curry                   By: Andrew McGuire      Ingredients:                   Directions: Curry                    ...
Turkey, Stuffing, and Cranberry SauceSandwich                     By: Ashley Pancoast      Ingredients:                   ...
White Chocolate Chip Cookies                             By: Ashley Cherapan        Ingredients:                          ...
White Cranberry Cookies                                 By: Samara Filep            Ingredients:                        Di...
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Vi peer cookbook

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The Holiday favorites of VIPeers 2011-12

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  1. 1. The VIPeerHoliday Cookbook
  2. 2. Baked Ham with Simple Peach Mustard Glaze By: Christopher Smith-Thompson Ingredients: Directions: 1 large ham, ready to  Place the ham on a rack, fat side up, in a large baking pan or roasting cook, about 10 to 12 pan. Score the ham lightly all over pounds with a sharp knife. Add 1 1/2 cups of water to the pan and cover tightly 1 cup peach preserves with foil. or peach jam  Bake the ham for about 18 minutes per pound, or to an internal 2 tablespoons spicy temperature of 148°. brown mustard  Meanwhile, combine the preserves and mustard to make the glaze.  About 20 minutes before the ham is done, brush the ham all over with glaze ingredients. Serves 8.
  3. 3. Bread Stuffing By: Annie Woods Ingredients: Directions: 3/4 cup finely chopped onions  Cook and stir onion and celery in butter 1 1/2 cups chopped celery (with in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread leaves) cubes. Turn into a deep bowl. Add 1/2 cup chopped fresh parsley remaining ingredients; toss. Stuff turkey 1 cup butter just before roasting. 9 cups stuffing.  STUFFING BALLS: Shape stuffing by 1/2 9 cups soft bread cubes cupfuls into balls; place in greased 2 teaspoons salt baking dish. Cover and cook in 325 1 1/2 teaspoons dried sage degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls. 1/4 teaspoon ground sage  NOTE: To make Corn Bread Stuffing, you 1 teaspoon dried thyme leaves can substitute corn bread cubes for the 1/4 teaspoon poultry seasoning soft bread cubes. 1/2 teaspoon fresh ground black pepperNote: (Can be seasoned to Note: (Can also be baked outside a turkey personal liking.) in a glass dish covered with tin foil if one so desires.)
  4. 4. Brown Sugar Pumpkin Pie By: Douglas Teeters Ingredients: Directions: 2 Tbsp. unsalted butter,  Preheat oven to 425 degrees F. Using an electric mixer, mix the melted melted butter, brown sugar, pumpkin puree 1 cup light brown sugar, firmly together until combined. packed  Add in eggs, heavy cream, sour cream, spices, and vanilla. Mix until 1 can (15 oz.) pumpkin puree thoroughly combined. 3 Large Eggs  Pour batter into the pie shell, taking care not to overfill. 1 cup Heavy Cream  Bake for 15 minutes at 425 degrees ⅓ cup Sour Cream F, then reduce heat to 350 degrees F 1 Tablespoon Pumpkin Pie and bake for about 40-50 minutes. Spice  Cool to room temperature for 2-3 hours (to allow the pie to finish setting 2 teaspoons Vanilla Extract up) then serve with whipped cream. 1 (9 Inch) Deep Dish Frozen Pie Shell (or make your own)
  5. 5. Candied Sweet Potatoes By: Isabella Paul Ingredients: Directions: 3 pound large sweet  Preheat oven to 375°F. potatoes, peeled and  Cut each potato half lengthwise into fourths. Steam halved crosswise potatoes on a steamer rack 1 cup packed light set over boiling water, brown sugar covered, until just tender, 10 to 15 minutes, then cool, 1/2 stick unsalted butter uncovered. Transfer to a 1/4 cup water buttered 3-quart shallow baking dish. 1/4 teaspoon salt  Simmer brown sugar, butter, 1/4 to 1/3 cup bourbon water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste.
  6. 6. Candy Cane Fudge By: Hannah Rymarowicz Ingredients: Directions: ½ Cup Whipping Cream  Line 8-inch baking pan with foil, extending edges over sides ½ Cups Light Corn of pan. Syrup  Bring cream and corn syrup to a boil in 2-quart saucepan over 3 Cups Semisweet medium heat. Boil 1 minutes. Chocolate Chips Remove from heat. Stir in chocolate. Cook until chocolate 1 ½ Cups Powdered is melted, stirring constantly. Stir Sugar, sifted in powdered sugar, candy canes and vanilla. Pour into prepared 1 Cup Candy pan. Spread mixture into Canes, crushed corners. Cover; refrigerate 2 1 ½ Teaspoons Vanilla hours or until firm.  Lift fudge out of pan using foil; Extract remove foil. Cut into 1-inch Makes 64 pieces. squares. Store in airtight
  7. 7. Coconut Balls By: Emily Rose Ingredients: Directions: 2c pecans, chopped  Melt butter and add 1lb coconut sweetened condensed milk, sugar, vanilla, salt, 1can Eagle Brand pecans, and coconut. (sweetened condensed  Form into balls and chill. milk)  In double boiler melt a 2lb confectioners sugar large package of 2t vanilla chocolate chips with 1/2 bar of paraffin wax. 1/2t salt  Using a toothpick, dip 1 stick butter each ball into chocolate 1 large bag of chocolate until covered. chips  Keep the chocolate in 1/2 bar paraffin wax warm water until all the balls are coated so it
  8. 8. Corn Muffins By: Nikkie Campbell Ingredients: Directions: 1 1/2 cups sifted flour  Sift flour then measure; add 2 1/4 teaspoons baking baking powder, salt and sugar, powder then sift again. 3/4 teaspoon salt  Add cornmeal and mix well. 2 tablespoons sugar  Combine eggs, milk, and melted 3/4 cup cornmeal butter; add to the flour mixture, blending just until ingredients 2 eggs well beaten are moist. 1 cup milk  Bake in greased muffin cups at 1/4 cup melted butter 425° for about 25 minutes. Makes about 12 corn muffins.
  9. 9. Cranberry Bread By: Emily Rose Ingredients: Directions: 2 cups of all-purpose flour  Combine flour, sugar, baking 1 cup sugar powder, salt, and baking soda in a large bowl. 1 1/2 tsp. baking powder  Cut in butter until mixture is 1 tsp. salt crumbly. Add egg, orange peel, 1/2 tsp. baking soda and orange juice all at once; stir 1/4 cup butter or margarine just until mixture is evenly moist. 1 egg, beaten  Fold in cranberries and nuts. 1 tsp. grated orange peel  Spoon into a greased 9“ x 5” x3" 1/4 cup orange juice loaf pan. 1 cup coarsely chopped walnuts  Bake at 350°F for 1 hour and 10 1 1/2 cups fresh or frozen minutes, or until a toothpick cranberries, chopped inserted in the center comes out clean.  Remove from pan and cool on wire rack.  Slice and serve.
  10. 10. Double Delights By: Sahar Siddiqi Ingredients: Ingredients Continued:Chocolate Dough Vanilla Dough 1 cup butter, softened  1 cup butter, softened 1-1/2 cups sugar  1-1/2 cups sugar 2 eggs  2 eggs 2 teaspoons Spice Islands®  2 teaspoons Spice Islands® pure pure vanilla extract vanilla extract 2 cups all-purpose flour  2-3/4 cups all-purpose flour 2/3 cup baking cocoa  2 teaspoons cream of tartar 3/4 teaspoon baking soda  1 teaspoon baking soda 1/2 teaspoon salt  1/2 teaspoon salt 1 cup coarsely chopped  1 cup coarsely chopped pecans pecans  4 ounces German sweet 5 ounces white baking chocolate, chopped chocolate, chopped
  11. 11. Double Delights (Cont.) By: Sahar SiddiqiDirections: For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate. For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. Divide both doughs in half. Shape each portion into a 12-in. roll; wrap in plastic wrap. Refrigerate for 3 hours or until firm. Unwrap and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; wrap in plastic wrap. Refrigerate for 1 hour or until the dough holds together when cut. Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool Yield: About 15 dozen. Makes 180 cookies.
  12. 12. Easy OREO Truffles By: Mrs. Weir Ingredients: Directions: 1 (16 ounce) package OREO  Crush 9 of the cookies to fine crumbs in food processor; reserve Chocolate Sandwich for later use. (Cookies can also be Cookies, divided finely crushed in a resealable plastic 1 (8 ounce) package bag using a rolling pin.) Crush remaining 36 cookies to fine PHILADELPHIA Cream crumbs; place in medium bowl. Add Cheese, softened cream cheese; mix until well 2 (8 ounce) packages blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. BAKERS Semi  Dip balls in chocolate; place on wax -Sweet Baking Chocolate, paper-covered baking sheet. (Any melted (or white chocolate) leftover chocolate can be stored at room temperature for another use.) (1 Tablespoon mint extract) Sprinkle with reserved cookie Optional for Oreo Mint Balls crumbs.  Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
  13. 13. Eskimo Snowballs By: Samara Filep Ingredients: Directions: 1 cup butter or  Cream butter with water and margarine, softened vanilla. Add sugar, cocoa, 4 tablespoons water and oatmeal, mix well. Roll into 1-inch balls. 1 teaspoon vanilla extract  Add more water if necessary 6 tablespoons cocoa powder to make the dough stick 1-1/2 cup granulated sugar together. 4 cups quick-cooking oats  Divide the balls in half. powdered sugar  Roll half the balls in flaked coconut confectioners’ sugar and chopped nuts coconut, then roll the other half in the chopped nuts.  Refrigerate until serving. Makes about 30 Note: This is a no-bake recipe.
  14. 14. Gingerbread Cheesecake By: Ashley Cherapan Ingredients: Ingredients Continued: All-purpose flour, for dusting  1/4 teaspoon salt 1/4 recipe of the dough for  1 1/2 teaspoons ground Molasses-Gingerbread ginger Cookies  1 teaspoon ground cinnamon 4 tablespoons unsalted  1 teaspoon freshly grated butter, melted nutmeg 1 3/4 cups granulated sugar  1/4 teaspoon ground cloves 2 pounds cream cheese, room  1/2 teaspoon finely grated temperature lemon zest 1 teaspoon pure vanilla  6 gingerbread men (see extract above) 4 large eggs, room temperature 1/4 cup unsulfured molasses
  15. 15. Gingerbread Cheesecake (Cont.) By: Ashley Cherapan Directions: Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil. On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground. Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack. Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust. Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight). Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).
  16. 16. Hot Spiced Cranberry Cider By: Marci Rose Ingredients: Directions:• 2 quarts apple cider  In a large pot, combine• 6 cups cranberry juice apple cider, cranberry juice, brown• 1/4 cup packed brown sugar sugar, cinnamon sticks, cloves and• 4 cinnamon sticks lemon slices. Bring to a• 1 1/2 teaspoons whole boil, reduce heat, and cloves simmer for 15 to 20• 1 lemon, thinly sliced minutes.  With a slotted spoon, remove cinnamon, cloves, and lemon slices.
  17. 17. Kandy Kakes By: Melody Pancoast Ingredients: Directions: 1 cup milk  Set oven to 350*. 2 tbsp butter  Scold 1 cup milk, plus 2 tablespoons of butter. 4 eggs  Let cool. In a bowl, put 4 eggs, 2 2 cups sugar cups of sugar, 2 cups of flour, 1 2 cups flour teaspoon of vanilla, and 2 teaspoons of baking powder. Beat together, 1 tsp vanilla then add milk. Batter will be thin. 2 tsp baking powder  Grease and flour a 15 ½ x 10 ½ x 2 peanut butter pan. Bake 25 minutes.  When done, hot out of the oven, 8oz. Hershey’s Chocolate spread a thin layer of peanut butter bar over the cake.  Rest, until hard. Melt 8oz. Hershey’s Chocolate bar and spread over the cake. Cool.  Cut before the chocolate becomes to
  18. 18. LIBBY’S® Pumpkin Roll By: Karis Bowman Ingredients:Cake: Directions: 1/4 cup powdered sugar (to sprinkle on FOR CAKE: towel)  PREHEAT oven to 375° F. Grease 15 x 10-inch 3/4 cup all-purpose flour jelly-roll pan; line with wax paper. Grease and 1/2 teaspoon baking powder flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. 1/2 teaspoon baking soda  COMBINE flour, baking powder, baking soda, 1/2 teaspoon ground cinnamon cinnamon, cloves and salt in small bowl. Beat 1/2 teaspoon ground cloves eggs and granulated sugar in large mixer bowl 1/4 teaspoon salt until thick. Beat in pumpkin. Stir in flour mixture. 3 large eggs Spread evenly into prepared pan. Sprinkle with nuts 1 cup granulated sugar  BAKE for 13 to 15 minutes or until top of cake 2/3 cup LIBBYS® 100% Pure Pumpkin springs back when touched. (If using a dark- 1 cup walnuts, chopped (optional) colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake ontoFilling: prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow 1 pkg. (8 oz.) cream cheese, at room temperature end. Cool on wire rack. 1 cup powdered sugar, sifted FOR FILLING: 6 tablespoons butter or  BEAT cream cheese, 1 cup powdered sugar, margarine, softened butter and vanilla extract in small mixer bowl until 1 teaspoon vanilla extract smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in Powdered sugar (optional for decoration) plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
  19. 19. Meringue-Frosted Cake with Raspberry Filling By: Courtney Jackson Ingredients: Directions: 12 tablespoons unsalted butter, room  Preheat oven to 350 degrees, with rack in center. Butter two 8-inch round cake pans; line bottoms with parchment paper. temperature, plus more for pans Butter paper; dust with flour; tap out excess. In a large bowl, whisk flour, baking powder, and salt; set aside. 2 1/2 cups all-purpose flour, plus more for pans  Using an electric mixer, in a large bowl, beat butter with 1 cup sugar until light and fluffy. Add eggs and yolks, one at a time, 1 tablespoon baking powder beating well after each addition. Add vanilla; beat until combined. 1 teaspoon salt  Alternately add flour mixture and milk, beginning and ending 1 3/4 cups sugar with flour mixture; beat just until combined. Divide batter between prepared pans. 2 large eggs, plus 3 large egg yolks  Bake cakes side by side (not touching), rotating pans halfway (reserving whites for meringue, plus 1 through, until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife additional white) around edge of pans. Invert cakes onto a cooling rack; 1 teaspoon pure vanilla extract remove parchment. Cool completely, upside down.  In a small bowl, combine raspberries and preserves. On an 1 cup milk ovenproof serving platter, place one cake layer, bottom side up; spread with raspberry mixture, leaving a 1-inch border. 5 ounces frozen raspberries, thawed Top with second cake layer, bottom side up. and drained (1/2 cup)  Preheat oven to 450 degrees, with rack in bottom third. Using 1/4 cup raspberry preserves an electric mixer, beat reserved whites with additional egg white until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating whites until stiff. Using a spatula, frost top and sides of cake, lifting spatula occasionally to make peaks. Bake until tips of meringue brown slightly, about 2 minutes, watching carefully so they
  20. 20. Mocha Truffle Cookies By: Gianna Torres Ingredients: Directions: ½ cup butter, cubed  In a small saucepan over low heat, melt butter and ½ cup 1-1/2 cups semisweet chocolate chocolate chips. chips, divided  Remove from the heat; stir until 2 to 3 teaspoons instant coffee smooth. granules  Stir in coffee granules; cool for 5 2 eggs minutes. ¾ cup of sugar  Stir in eggs, sugars and vanilla. ¾ cups of packed brown sugar  Combine the flour, cocoa, baking powder and salt; fold into the 2 teaspoon vanilla extract chocolate mixture with remaining 2 cups all-purpose flour chocolate chips. 1/3 cup baking cocoa  Drop by round teaspoonfuls 2 inches apart onto greased baking ½ teaspoon baking powder sheets. ¼ teaspoon salt  Bake at 350 degrees for 9-11 minutes or until tops appear slightly dry and cracked.
  21. 21. Oreo Balls By: Symantha Sullivan Ingredients: Directions:  Mix cream cheese with electric 8 ounces softened cream mixer until fluffy. cheese or whipped cream cheese  Add the crushed Oreos and beat on high until well mixed. 18 ounces package of Oreo  Chill for at least 2 hours in the cookies (buy the regular freezer. Then roll Oreo cookie NOT double mix into one inch Oreo Balls. stuffed), crushed (crush the  Next, melt the chocolate chips entire cookie- dont remove and shortening with a double the filling!) boiler or in the microwave. 2 cups semi-sweet or milk  Dip the Oreo balls completely chocolate chips into the melted chocolate using 1 tablespoon shortening tongs or a toothpick.  Put on wax paper. After the (Makes about 3 or 4 dozen Oreo Oreo balls harden, keep them in Balls, depending on the size) the refrigerator.
  22. 22. Original NESTLE® TOLL HOUSE® ChocolateCookies By: Elizabeth Conroy Ingredients: Directions:  2 1/4 cups all-purpose flour  PREHEAT oven to 375° F.  1 teaspoon baking soda  COMBINE flour, baking soda and  1 teaspoon salt salt in small bowl. Beat  1 cup (2 sticks) butter, softened butter, granulated sugar, brown sugar and vanilla extract in large  3/4 cup granulated sugar mixer bowl until creamy. Add  3/4 cup packed brown sugar eggs, one at a time, beating well  1 teaspoon vanilla extract after each addition. Gradually beat in flour mixture. Stir in morsels and  2 large eggs nuts. Drop by rounded tablespoon  2 cups (12-oz. pkg.) NESTLÉ® onto ungreased baking sheets. TOLL HOUSE® Semi-Sweet  BAKE for 9 to 11 minutes or until Chocolate Morsels golden brown. Cool on baking  1 cup chopped nuts sheets for 2 minutes; remove to wire racks to cool completely.
  23. 23. Peanut Butter Blossoms By: Annie Woods Ingredients: Directions: 48 HERSHEYS KISSES Brand  Heat oven to 375°F. Remove Milk Chocolates wrappers from chocolates. 1/2 cup shortening  Beat shortening and peanut butter 3/4 cup REESES Creamy Peanut in large bowl until well blended. Butter Add 1/3 cup granulated sugar and 1/3 cup granulated sugar brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. 1/3 cup packed light brown sugar Stir together flour, baking soda 1 egg and salt; gradually beat into 2 tablespoons milk peanut butter mixture.  Shape dough into 1-inch balls. 1 teaspoon vanilla extract Roll in granulated sugar; place on 1-1/2 cups all-purpose flour ungreased cookie sheet. 1 teaspoon baking soda  Bake 8 to 10 minutes or until 1/2 teaspoon salt lightly browned. Immediately Granulated sugar press a chocolate into center of each cookie; cookie will crack (Makes about 4 dozen.) around edges. Remove from cookie sheet to wire rack. Cool completely
  24. 24. Peanut-Butter Pie By: Ashley Pancoast Ingredients:For Crust: 25 Whole Oreos 4 Tablespoons Butter, meltedPeanut Butter Filling: 1 cup creamy peanut butter 1 package (8 ounce) softened cream cheese 1 ¼ cup powdered sugar 1 package (8 ounce) Cool Whip, thawedTopping: 1 cup heavy whipping cream ½ teaspoon vanilla extract 2 ½ tablespoons sugar 1 ½ tablespoons unsweetened cocoa powder
  25. 25. Peanut-Butter Pie (Cont.) By: Ashley Pancoast Directions:The Crust: Process/Crush the Oreos until they are fine crumbs, make sure that you cannot see any of the white cream. Pour melted butter over the top and stir with a fork to combine. Press into an 8 inch pie pan and bake at 350 degrees for 5-7 minutes, or until set. Make sure not to burn the Oreos. Remove from oven and allow to cool COMPLETELY.The Filling: Beat peanut butter with cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour filling into crust, evening out the top with knife or spatula. Chill or at least an hour before serving.The Topping: In a large mixing bowl place the whipping cream, vanilla extract, cocoa, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least one hours, so that the cocoas has time to dissolve. When chilled, beat the mixture until stiff peaks form. Place the whipped cream over top of the pie.
  26. 26. Petite Stick Buns By: Courtney Jackson Ingredients: Directions: 3 to 3-1/4 cups all-purpose flour  In a large bowl, combine 2 cups flour, 1/4 cup sugar sugar, yeast and salt. In a small saucepan, heat the milk and butter to 1 package (1/4 ounce) active dry yeast 120°-130°. Add to dry ingredients; beat 1 teaspoon salt just until moistened. Add egg; beat until smooth. Stir in enough remaining flour 1-1/4 cups milk to form a firm dough (dough will be 1/4 cup butter, cubed sticky). Do not knead. Cover and let 1 egg rise in a warm place until doubled, about an hour.Topping:  In a small saucepan over low heat, 1 cup packed brown sugar cook topping ingredients until butter is 3/4 cup butter, cubed melted. Drop by rounded teaspoonfuls into 24 well-greased muffin cups. 3/4 cup chopped pecans, toasted  Stir dough down. Fill greased muffin 2 tablespoons honey cups half full. Cover and let rise in a warm place until doubled, about 30 1 teaspoon ground cinnamon minutes. 1/2 teaspoon maple flavoring  Place muffin cups on foil-lined baking (Makes 2 Dozen) sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool for 2 minutes before inverting onto baking sheets. Transfer to serving platters.
  27. 27. Pumpkin Pie By: Zachary Ballinger Ingredients: Directions: 1 medium sugar pumpkin  Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. 1 tablespoon vegetable oil Place cut side down on a jelly roll 1 recipe pastry for a 9 inch pan lined with foil and lightly oiled. single crust pie Bake at 325 degrees F (165 degrees C) until the flesh is tender 1/2 teaspoon ground ginger when poked with a fork. Cool until 1/2 teaspoon ground cinnamon just warm. Scrape the pumpkin flesh 1 teaspoon salt from the peel. Either mash, or puree in small batches in a blender. 4 eggs, lightly beaten  In large bowl, blend together 2 cups 1 cup honey, warmed slightly pumpkin puree, spices, and salt. 1/2 cup milk Beat in eggs, honey, milk, and cream. Pour filling into pie shell. 1/2 cup heavy whipping cream  Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack
  28. 28. Raisin Filled Cookies By: Melody Peters Ingredients: Directions:For Dough: For Dough: 2 Cups Brown Sugar  Cream sugar, shortening and eggs. 1 Cup Crisco Shortening  Mix flour and baking soda together. 3 eggs  Add to creamed mixture. 4 Cups Flour  Add vanilla. 1 teaspoon Baking Soda For Filling: 1 teaspoon vanilla  Combine sugar, raisins, water, pineappleFor Filling: juice, and cornstarch. 1 Cup sugar  Boil over low hear until thick. 2 Cups raisins  Then add vanilla and walnuts. 1/2 Cup water  Roll dough out until ¼ of an inch thick. ½ Cup Pineapple Juice  Cut into 2-3 inch circles.—you can use something like a cup or mug 2 Tablespoons cornstarch  Put a teaspoon of filling on the circle. 1 teaspoon vanilla  Lay another circle on top—this is the lid. 1 Cup ground walnuts  Does not seal- edge will seal itself.  Bake at 375 degrees for 12 minutes.
  29. 29. Soft Gingersnaps By: Marci Rose Ingredients: Directions: 1 1/2 cups butter (no substitutes)  In a mixing bowl, cream butter softened and sugar. Add eggs, one at a 2 cups sugar time, beating well after each 2 eggs addition. Beat in molasses. Combine the flour, baking soda, 1/2 cup molasses cinnamon, ginger, cloves, salt 4 1/2 cups all-purpose flour and nutmeg; gradually add to 3 teaspoons baking soda creamed mixture. Refrigerate for 2 teaspoons ground cinnamon 1 hour or until dough is easy to 1 teaspoon ground ginger handle. 1 teaspoon ground cloves  Roll into 1-in. balls; roll in sugar. 1/2 teaspoon salt Place 2 in. apart on ungreased baking sheets. Bake at 350 1/2 teaspoon ground nutmeg degrees F for 8-12 minutes or Additional sugar until puffy and lightly browned. Cool for 1 minute before removing to wire racks.
  30. 30. Sour Cream Cut-Outs By: Elizabeth Conroy Ingredients: Directions: 1 cup butter, softened  Preheat oven to 375 degrees F (190 degrees C). 1 cup white sugar  In a large bowl, cream together the 2 eggs butter and sugar until smooth. Beat in the eggs one at a time, then stir in 1 cup sour cream the sour cream and vanilla. Stir in 1 1/2 teaspoons vanilla baking soda, baking powder and extract salt; gradually mix in flour to form a dough that is stiff enough to roll out. 1 teaspoon baking soda More or less flour may be necessary. 1 teaspoon baking powder  Roll out dough on a lightly floured 1/2 teaspoon salt surface and cut into shapes using 6 1/2 cups cake flour cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.  Bake for 10 minutes in the preheated oven, or until firm and the center appears dry. Cookies will
  31. 31. Spanish Flan By: Denise Castro Ingredients: Directions:  Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over 1 cup white sugar medium-low heat, melt sugar until liquefied and golden in color. 3 eggs  Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish 1 (14 ounce) can to evenly coat the bottom and sides. Set sweetened condensed aside. milk  In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and 1 (12 fluid ounce) can vanilla until smooth. evaporated milk  Pour egg mixture into baking dish. Cover with aluminum foil. 1 tablespoon vanilla  Bake in preheated oven 60 minutes. Let extract cool completely.  To serve, carefully invert on serving plate with edges when completely cool.
  32. 32. Spiced Pudding Squares By: Hannah Rymarowicz Ingredients: Directions:• 1/2 cup - Butter, melted, cooled HEAT oven to 375ºF.• 1 - Egg MIX first 3 ingredients just until• 1 Package (2-layer size) - Spice blended; press onto bottom of cake mix 13x9-inch pan sprayed with• 1 Package (3.4 oz.) - JELL-O cooking spray. Vanilla Flavor Instant Pudding BAKE 15 to 17 min. or until• 1 Cup - Cold milk toothpick inserted in center• 1-1/2 - Tablespoon - Pumpkin comes out clean. Cool pie spice completely. 1-1/2 - Cups thawed COOL BEAT pudding mix, milk and WHIP Whipped Topping spice in medium bowl with 2 Tablespoon - Toffee bits whisk 2 min. Gradually stir in COOL WHIP until well blended; spread over crust. Refrigerate 2 hours. Sprinkle with toffee bits
  33. 33. Spicy Sweet Potato Chips By: Mrs. Weir Ingredients: Directions: 2 tablespoons olive oil  Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet 2 tablespoons maple with aluminum foil. syrup  Stir together olive oil, maple syrup, and cayenne pepper in a 1/4 teaspoon cayenne small bowl. Brush the sweet potato slices with the maple mixture and pepper place onto the prepared baking sheet. Sprinkle with salt and pepper 3 large sweet potato, to taste. peeled and cut into  Bake in preheated oven for 8 minutes, then turn the potato slices 1/4-inch slices over, brush with any remaining salt and pepper to taste maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more. (Makes 6 servings) Serve with blue cheese or blue
  34. 34. Strawberry Cupcakes By: Thomasine Kelley Ingredients: Directions: 2/3 cup whole fresh or frozen  Preheat oven to 350 degrees. Line a 12-cup muffin tin strawberries, thawed with cupcake liners; set aside. 1 1/2 cups all-purpose flour, sifted  Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, 1 teaspoon baking powder add a few more strawberries if necessary or save any extra puree for frosting; set aside. 1/4 teaspoon coarse salt  . In a medium bowl, whisk together flour, baking powder, 1/4 cup whole milk, room and salt; set aside. In a small bowl, mix together milk, temperature vanilla, and strawberry puree; set aside. 1 teaspoon pure vanilla extract  In the bowl of an electric mixer fitted with the paddle 1/2 cup (1 stick) unsalted butter, attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat room temperature until well combined and fluffy. Reduce the mixer speed to 1 cup sugar medium and slowly add egg and egg whites until just blended. 1 large egg, room temperature  With the mixer on low, slowly add half the flour mixture; 2 large egg whites, room mix until just blended. Add the milk mixture; mix until just temperature blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.  Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before
  35. 35. Strawberry Lover’s Pie By: Joseph Lee Burgher Jr. Ingredients: Directions: 3 ounces semisweet  In a large saucepan, melt 2 oz. chocolate, divided chocolate and butter over low heat, stirring constantly; spread 1 tablespoon butter or brush over the bottom and up 1 pastry shell (9 inches), baked the sides of pastry shell. Chill. 2 packages (3 ounces each)  Meanwhile, in a large bowl, beat cream cheese, softened the cream cheese, sour cream, sugar and vanilla until 1/2 cup sour cream smooth. Spread over chocolate 3 tablespoons sugar layer; cover and chill for 2 1/2 teaspoon Spice Islands® pure hours. vanilla extract  Arrange strawberries over the filling; brush with jam. Melt the 3 to 4 cups fresh remaining chocolate and drizzle strawberries, hulled over the top. Yield: 6-8 1/3 cup strawberry jam, melted servings.
  36. 36. Sugar Cookies By: Nina Campbell Ingredients: Directions: 2 3/4 cups all-purpose flour  Preheat oven to 375 degrees F. 1 teaspoon baking soda  In a small bowl, stir together flour, baking soda, and baking powder. 1/2 teaspoon baking powder Set aside. 1 cup softened butter  In a large bowl, cream together butter and sugar until smooth. Beat 1 1/2 cups white sugar in the egg and vanilla. Gradually blend in dry ingredients. Add 1 egg enough of the buttermilk to moisten 1 teaspoon vanilla extract the dough and make it soft, not wet. 3 to 4 tablespoons buttermilk  Roll rounded teaspoons of dough into balls and place on a ungreased Sprinkles or colored sugar, cookie sheet. With a brush or for decorating fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.  Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on
  37. 37. Sweet Potato Casserole By: Melody Peters Ingredients: Directions:For Filling: For Filling: 3 cups cooked sweet  Mix sweet potatoes, sugar, potatoes, hot and mashed eggs, vanilla, margarine, and 1 cup sugar milk until fairly smooth. 2 eggs, well beaten  Place in ungreased casserole dish. 1 teaspoon vanilla ½ cup margarine For Topping: ½ cup milk  Cut brown sugar, flour, andFor Topping: butter until crumbly looking. 1 cup brown sugar  Add 1 cup of chopped pecans or 1/3 cup flour walnuts. 1/3 cup butter  Spread over potato mixture.  Bake at 350 degrees for 30 minutes.
  38. 38. Thanksgiving Bacon StringsBeans By: Gianna Torres Ingredients: Directions:  Boil string beans in a pot of water. 2lbs of fresh green  In a frying pan cut up onions in beans slices and let them fry. Cut up 1lb of bacon bacon in chunks and put them in the frying pan also to fry. Place 3 onions the margarine in the frying pan with the onions and bacon. 4 tablespoons of  When the string beans are soft margarine from boiling drain them. Once the bacon and onions are soft put the string beans in the frying pan with the bacon and onions.  Stir well and add salt and pepper.  Continue on low heat until all is Serves 6 people mixed together well and serve.
  39. 39. Thanksgiving Cherry & PineappleDrink By: Brianna Card Ingredients: Directions: Turkey  Put cherries and Cherries pineapple chunks around the turkey. Pineapple (Chunks)  Cook the turkey in 7 Up. “7 Up” soda  After cooking, drain all the juices from the turkey then pour into glasses.  Put some cherries and pineapple chunks on the glass.  Enjoy!
  40. 40. Thanksgiving Rolls By: Symantha Sullivan Ingredients: Directions: 2 cups plus 2 tablespoons  In a small saucepan, combine the milk, 3 tablespoons butter, and sugar. Place over medium-high heat and cook, stirring, until milk the butter has melted. Remove from the heat and cool to about 110 degrees F. Scatter the yeast over the surface of the liquid 7 tablespoons unsalted and set aside until foamy, about 10 minutes. butter, plus more for the  Meanwhile, in large bowl, whisk together the flour and salt and baking dish set aside.  Pour the milk and yeast mixture into the bowl of flour and mix 3 tablespoons granulated until a soft, ragged mixture is formed. Transfer the flour mixture sugar to a well-floured work surface and knead by hand until a soft, elastic dough is formed, about 10 minutes. Transfer the dough 1 (1/4-ounce) package to a lightly oiled bowl, cover with a kitchen towel and place in a warm spot, until puffed and doubled in size, about 2 hours. active dry yeast  Place a rack in the center of the oven and preheat to 400 5 cups unbleached all- degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a disc. Divide the dough into 12 purpose flour equal pieces. Using your hands, round each dough piece into a ball. 1 tablespoon fine salt  Butter a buttered 9 by 13 by 2-inch baking dish. Place the balls Vegetable oil, as needed of dough, seam side-down, in 3 rows of 4 each. Cover with a kitchen towel and place in a warm spot until theyve risen almost to the top of the baking dish, about 2 to 2 1/2 hours.  Melt the remaining 4 tablespoons butter and liberally brush the rolls with it. Bake until golden brown, about 25 minutes
  41. 41. The Bar By: Sahar Siddiqi Ingredients: Directions: 1-1/2 cup Butter, Melted  Preheat your oven to 350 degrees F. And Then Cooled  Take 2 tablespoons of the melted butter and brush your pan (one 9x13 pan or two 8x8 pans), making 8 ounces, weight Pitted sure to grease the sides as well. Dates, Chopped Coarsely  Set the coarsely chopped dates, walnuts and 1-1/2 cup Walnuts, pecans (if using) aside in a bowl. Chopped  Sift the flour, salt, and baking powder into a bowl. Set aside. 1 cup Pecans, Chopped  Mix the remaining 1 1/4 cup melted butter and (optional) sugars until well incorporated. 2 cups All-purpose Flour  Add the eggs one at a time, mixing well after each addition. Add in the vanilla. 1/2 teaspoon Salt  Reserve ¼ cup of the flour mixture. Dredge the 1/4 teaspoon Baking date and nut mixture with the reserved flour. Powder  Mix in the rest of the flour mixture with the wet ingredients. 3/4 cups Packed Brown Sugar  Fold in dredged dates and nuts with the batter.  Pour the batter onto the buttered pan(s). 3/4 cups White Sugar  Bake for 30 or more minutes, until light golden 4 whole Eggs At Room brown. It can take up to 40 or so minutes to Temperature cook, so keep checking. The bars are done when a toothpick inserted in the center comes out with 1 teaspoon Vanilla moist crumbs.  Let cool, and cut into squares or bars.
  42. 42. Tuna Curry By: Andrew McGuire Ingredients: Directions: Curry  Put curry in and let it Tuna brown to give it a caramel flavor. Cream of Mushroom Soup  Add tuna and cream of mushroom soup. Mushrooms  After cooking for a little while, add mushrooms.(Because this is a family  When done cooking, put recipe, there are no over rice. technical set measurements.)  Enjoy!
  43. 43. Turkey, Stuffing, and Cranberry SauceSandwich By: Ashley Pancoast Ingredients: Directions:  Cut the hoagie roll in half ( you Left over turkey can core out the middle as well Left over stuffing if you want)  Take two pieces of turkey ( I Left over cranberry prefer the dark meat, but white sauce (canned log/ is also fine)  Put as much stuffing on as you fresh berries) want ( I usually use around ½ - 1 cup) Left over gravy  Put as much Cranberry Sauce A good hoagie roll on as you want ( I love this so I (long “football” usually put 4 pieces of the log on) shape usually works  Put some Gravy on ( not too best) much though, you don’t want it to overpower everything else)  Cut the roll in half, you’ll thank yourself for doing this, and
  44. 44. White Chocolate Chip Cookies By: Ashley Cherapan Ingredients: Directions: 1 cup butter, softened  Preheat oven to 350 degrees F (175 degrees C). 2 cups white sugar  In a large bowl, cream together 2 eggs the butter and sugar until 2 teaspoons vanilla extract smooth. 2 cups all-purpose flour  Beat in the eggs one at a time, then stir in the vanilla. 3/4 cup unsweetened cocoa powder  Combine the flour, cocoa, baking soda and 1 teaspoon baking soda salt; stir into the creamed 1/2 teaspoon salt mixture. 1 2/3 cups white chocolate  Fold in the white chocolate chips chips.  Drop by rounded teaspoonfuls onto ungreased cookie sheets. (Makes about 4 ½ dozen.)  Bake for 8 to 10 minutes in the preheated oven, until cookies are set.
  45. 45. White Cranberry Cookies By: Samara Filep Ingredients: Directions: ¾ Cup Sugar  Set oven on 375 18 ¼ Cup Brown Sugar degrees. ½ Cup Butter or 1 Stick 1 Egg  Mix butter, sugar, and ½ Teaspoon Vanilla eggs. Then add the rest ½ Teaspoon Cinnamon of the ingredients. ½ Teaspoon Baking Soda  Bake for 10-12 minutes ¼ Teaspoon Salt 1 Cup Flour (use non-stick or 1 ½ Cup Quick Cooking Oatmeal (Not greased pan.) instant cooking oatmeal) ¾ Cup Cranberries 6 OZ. (3/4 Cups) White Chocolate Chips
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