What’s Cooking?

December 2, 2019

  Now that we have had all that Turkey, Ham and Pheasant, which is what we had…My Son-in-law went hunting several times to a preserve that had a shoot and this is what we enjoyed…We did have all the trimmings….
With the Christmas Season fast approaching, I am going to start with some ideas for those great deserts, meals, and the delicious Christmas cookies that we all enjoy….

MY
MOTHER-IN-LAW’S
“TO DIE FOR” 
CHOCOLATE PIE
 from Pat Klein in loving memory of Marge Klein

Mix together:
1     cup sugar
3     good Tbsp. flour
2     good Tbsp. cocoa
  dash of salt
Set aside

Mix together:
3     egg yokes (reserve the whites)
2     2 1/4 cups milk.
Add to dry ingredients.
Cook over medium heat in a heavy saucepan, stirring constantly.  Bring to boiling.  Add 
1 Tbsp. butter
 
Remove from heat, add
1 tsp. vanilla extract
Cool, then pour into baked pie shell.
To make meringue, whip egg whites, add a scant of sugar and place on top of the chocolate in pie shell.  Chill before serving….
  ****This is one of the best chocolate pies that I have ever had, Yummmmy…….

MARGIE›S PERFECT PIE CRUST
also from Margie Klein

Beat together:

3 sticks oleo (I now use Crisco butter flavored shortening sticks)
3 good cups flour

Add;
1 egg
1 Tbsp. vinegar
3 to 4  Tbsp. cold water
Mix into flour/Crisco with a fork until dough just hold together.  Turn each out onto a floured board and roll out crusts….
**Great pier crust…….

JANE’S  SUGAR 
COOKIES
from Julie Bennett

1 cup butter
1 cup Crisco
1 cup powdered sugar
1 cup sugar
2 eggs
4 cups flour
1 tsp. cream of tartar
1 tsp. baking soda
1 1/2      tsp. vanilla
 
Mix all together and roll into balls.  Press with the bottom of a sugared glass, ( a design on bottom of glass will work great.)  Bake at 350 degrees for 8 to 10 minutes.. ** You can also add food coloring to make different colored cookies….  These are super good Christmas cookies…….

SCANDINAVIAN 
ALMOND  BARS
from  Janice Ferguson

1 3/4      cup flour
2 tsp. baking powder
1/4   tsp. salt
1 cup sugar
1/2   cup butter or margarine
1 egg
1/2   tsp. almond extract
1/2   cup sliced almonds, coarsely chopped
   milk
   almond icing

Stir together flour, baking powder and salt.  In a large mixing bowl beat butter or margarine until soft.  Add sugar and beat until fluffy.  Add egg and almond extract and beat well.  Add flour mixture and beat until well mixed.  
Divide dough into fourths.  Form each into a 12 inch roll.  Place two rolls 4 to 5 inches apart on a ungreased cookie sheet.  Flatten until 3 inches wide.  Repeat with remaining rolls.
Brush flatten rolls with milk and sprinkle with almonds.  Bake in 325 degree oven for 12 to 14 minutes or until edges are lightly browned..
While cookies are still warm, cut them crosswise at a diagonal into 1 inch strips.  Cool and drizzle with Almond icing.  Makes 48…..

Almond Icing:
  
Stir together 1 cup sifted powdered sugar, 1/4 tsp. almond extract and enough milk (3-4 tsp.) to make icing of drizzling consistency.  
**I have had these and they are so good and it is something a little different……

Until next week,  Have a Cookie Party with your friends and do a cookie exchange…This is so much fun to do…..

God Bless,   Carol Jean

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