Peppermint Cream Candies

Oldfashioned Peppermint Cream Candies
Stir the following over low heat in a large, heavy pan until the
sugar is dissolved:
2 cups sugar
1/4 cup light corn syrup
1/4 cup milk
1/4 teaspoon cream of tartar

Directions:
Cook and stir these ingredients slowly until they boil.
Cover about 3 minutes until any crystals on the sides of the pan
has been washed down by the steam.
Uncover and cook without stirring to the soft-ball stage, 234°.
Remove from heat.
Cool slightly.
Beat until creamy.
Flavour with 8 to 10 drops of pure peppermint extract.
Tint lightly with food colouring if desired.
Drop the mixture from a teaspoon onto waxed or parchment paper to form patties the size
you want.
For more uniform wafers, use a funnel with a stopper.
Makes about 1-1/4 lbs.

Shortnin' Bread

Do you remember the rhyme - Mama's Lil Baby Loves Shortnin' Bread? Well I sure do and I absolutely loved it as a child. Here is a recipe for Shortnin' Bread.

Shortnin' Bread

Ingredients:
16 Tbsp. softened butter (2 sticks or 1 cup)
Note: I would imagine that back in the day, this recipe
obtained it's name because it was made with shortening or lard. 
1/2 cup brown sugar
2 cups flour
1/4 tsp. salt

Directions:
Preheat oven to 300 degrees.
Beat butter until smooth and creamy, add sugar and beat well.
Stir and toss together flour and salt and add to the butter mixture.
Beat just until completely mixed. 

Turn dough onto a lightly floured surface and roll to a thickness of 1/2 inch.
Cut rounds with a 2 inch cookie cutter.
Prick each cookie three times with a fork.
Bake for 20 - 25 minutes or until they are barely colored around the edges.
Be careful not to over bake.
Remove from sheets and cool on a rack. 

Makes 24 cookies

Mama's Lil Baby
Mama's lil baby loves shortnin', shortnin'
Mama's lil baby loves shortnin' bread
Repeat

Put on the skillet
Put on the lead
Mama's gonna make a little shortnin' bread
That ain't all she's a gonna do,
Mama's gonna make a little coffee too
Hey

Mama's lil baby loves shortnin', shortnin'
Mama's lil baby loves shortnin' bread
Repeat

Three lil children lyin' in bed
Two was sick and the other most dead
Sent for the doctor, the doctor said
"Give them children some shortnin' bread."

Mama's lil baby loves shortnin', shortnin'
Mama's lil baby loves shortnin' bread
Repeat

When them children sick in bed
Heard that talk bout shortnin' bread
Popped up well and dance and sing
Skippin' round cut the pigeon wing

Mama's lil baby loves shortnin' shortnin'
Mama's lil baby loves shortnin' bread
Repeat

Cocoa and Amaretto Mix

Cocoa & Amaretto Mix

10-1/2 cup nonfat dry milk
4 cups confectioner's sugar
2 (8 oz) jars Amaretto flavored nondairy powdered creamer
3-1/2 cups Nestle's Quick
2-3/4 cups nondairy powdered creamer
1/2 tsp. salt

Combine all ingredients in a large bowl. Then pour into pint size canning jars.

This recipe will make approximately 8 pint sized gift jars.

For the Gift Tag:

Cocoa & Amaretto Mix

Combine 3 heaping tablespoons of Cocoa & Amaretto Mix into a mug of hot water or milk and stir.

Brown Sugar Chewies from Paula Deen

Paula Deen's Brown Sugar Chewies

	Prep:15 min. Cook:25 min. Serves:9

Ingredients:

1/4 cup butter
1 cup packed light brown sugar
1 egg, beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
Confectioners' sugar for dusting

Directions:

Preheat oven to 350 degrees F.
Spray an 8-inch square pan with vegetable oil cooking spray.
In a small saucepan, melt the butter.
Turn off the heat, add the brown sugar and stir until smooth.
Stir in the egg.
Stir together the flour and baking powder and stir into the brown sugar mixture.
Stir in the vanilla and pecans.
Pour the batter into the prepared pan and bake for 20 minutes.
When cool, dust the top with a sifting of confectioners' sugar

Old Fashioned Sugar Cookies

Old Fashioned Sugar Cookies Rating It's magic - create round sugar cookies without making cutouts. Shape the cookie dough into balls, and they flatten into rounds as they bake. Recipes tested and approved for McCormick by the Better Homes and Gardens® Test Kitchen. Makes 5 dozen or 30 (2 cookie) servings. Prep Time: 30 minutes Refrigerate: 2 hours Cook Time: 7 to 8 minutes per batch
1 cup (2 sticks) butter, softened 1-1/2 cups sugar 2 teaspoons McCormick® Cream of Tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 eggs 1 teaspoon McCormick® Pure Vanilla Extract 2 -3/4 cups flour 1/4 to 1/3 cup sugar 1. Beat butter in large bowl with electric mixer on medium to high speed for 30 seconds. Add 1-1/2 cups sugar, cream of tartar, baking soda and salt. Beat until well mixed, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover. 2. Refrigerate 2 to 3 hours or until dough is easy to handle. 3. Preheat oven to 375°F. Shape dough into 1-inch balls. Roll balls in 1/4 to 1/3 cup sugar. Place balls about 2 inches apart on ungreased baking sheets. 4. Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Nutrition Information per 1 serving Calories: 151 Sodium: 132 mg Fat: 7 g Carbohydrates: 20 g Cholesterol: 32 mg Fiber: 0 g Protein: 2 g

Chick Pea And Red Pepper Dip

	This is a great dip for family or company. It can be easily doubled or tripled. Prep: 20 Serves: 4 - 6

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Ingredients:

1 can (540 mL or 19 fl. oz.) chick peas, rinsed, drained and skinned
*I realize that removing the skin from chick peas is a little time consuming but it's well worth it. The results are much smother.
1 jar (370 mL) flame roasted peppers, sliced or whole
3/4 - 1 cup sour cream, NOT lite
2 garlic cloves
1/2 tsp. salt - or Lowrey's or McCormick's seasoned salt
1/4 tsp. pepper
a dash of Tobasco hot sauce
Serve with an assortment of veggies or toasted pita tips.
I like to garnish with either freshly chopped parsley, cilantro, chives or Spring onions(thinly sliced)
Note: If you want to turn this dip into a hot cooked dip you can add 3/4 cup Parmesan cheese to the ingredients. Bake in a lightly greased medium to large sized ramekin dish in a 350 degree F oven for 30 minutes. Mmmmm so good.

Directions:

Process all ingredients in a food processor or blender until smooth.
Chill in refrigerator for approximately 3 hours before serving.
Makes approximately 2 cups

Parsnip Carrot And Potato Latkes

	These are delicious latkes. Prep: 20 min Cook: 30 min Servings: 16

Ingredients:

4 - 5 small parsnips (about 1 pound), peeled and grated
2 medium carrots, peeled and grated
1 - 2 medium potatoes, peeled and grated
1 - 2 garlic cloves, minced or finely chopped
1/3 cup all purpose flour
2 large eggs, beaten
3 Tbsp. onion, finely chopped
2 Tbsp. fresh parsley, chopped
salt and ground pepper to taste
*freshly grated nutmeg is a nice addition
oil for frying - about 4 inches to fry in
Note: I prefer using peanut oil but use your favorite.

Directions:

Grate the parsnips, carrots and potato coarsely.
Add minced garlic.
Toss with flour.
Add beaten eggs, onion, parsley, salt and pepper to taste.
Mix until evenly moistened.
Heat peanut oil in a deep frying pan until it is just smoking.
Gently drop batter by tablespoons into the hot oil and lightly flatten with the tines of a fork.
Fry over medium heat until brown on both sides.
Drain on paper towel.
Makes approximately 14 - 16 latkes.
Serve with a mixture of sour cream and finely chopped green/spring onion and apple sauce.

Very Cherry Pound Cake

	This recipe was given to me many years ago and believe me when I say it's one of my favourites! Prep: 25 min Cook: 55 min Servings: 16	Lor

Ingredients:

2-3/4 cups granulated sugar
1-1/4 cups butter, softened
5 eggs
1 tsp. pure almond extract
3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup evaporated milk (I prefer Carnation evaporated milk)
2 cups quartered maraschino cherries, well drained
Sifted icing sugar

Directions:

Grease and flour 12-cup (3L) bundt or tube pan.
Set aside.
In large bowl, beat together sugar, butter, eggs and almond extract at low speed until blended.
Beat at high speed for about 5 minutes or until light and fluffy.
Stir together flour, baking powder and salt; add to creamed mixture alternately with evaporated milk, making three additions of dry mixture and two of evaporated milk.
Fold in cherries.
Turn batter into prepared pan. Bake in 350F (180C) oven for 55 minutes.
Cover loosely with foil and bake for 15 to 20 minutes or until cake tester inserted in centre comes out clean.
Let cool in pan on rack for 10 minutes (if you can wait that long) Remove from pan, let cool completely.
Dust with icing sugar.
Makes 16 slices.
Note: It can be baked in two(2) 9 x 5 loaf pans.