T. oil-mix with rotary beater or in blender. Repeat cooking method per above.

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Benjamin Whitehead
5 years ago
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Vincy & Donna Crepes...2 Parmesan Cheese Crepes...2 Dessert Crepes...2 Whole Wheat Crepes...2 Basic Crepes...2 Harlequin Crepe Wedges...2 Gouda Crepe Roll-ups...2 Pigs-in-blanket crepes.

1 Vincy & Donna Crepes...2 Parmesan Cheese Crepes...2 Dessert Crepes...2 Whole Wheat Crepes...2 Basic Crepes...2 Harlequin Crepe Wedges...2 Gouda Crepe Roll-ups...2 Pigs-in-blanket crepes...3 Baked Goods Exchange...4 Shortbread Chocolate Chip Pecan Cookies...4 Caramel-Cashew Thumbprints...4 Raspberry Cheesecake-Truffle Brownies...5 Chip Mixers...6 Lime Coolers...7 Hungarian Coffee Crescents...9 Kahlua Marbled Pumpkin Cheesecake Carnation Famous Fudge... 10

2 Crepes Mix in blender or with electric mixer. Heat crepe pan or small skillet (6" preferable). Spray with cooking spray or melt 1 T. butter in pan. Pour 2 T. batter in pan and rotate pan so batter covers bottom of pan. Cook seconds. No need to flip as filling will go on inside of crepe. *For more crepe recipes, you can purchase BH & G Crepes Cookbook on amazon.com for $3.99. Parmesan Cheese Crepes 1 c. flour, 1 1/2 c. milk, 2 eggs, 1/4 c. grated parmesan cheese, 1 T. oil-mix with rotary beater or in blender. Repeat cooking method per above. Dessert Crepes 1 c. flour, 1 1/2 c. milk, 2 eggs, 2 T. sugar, 1 T. cooking oil, 1/8 t. salt. Mix with beater or in blender. Same cooking process. Whole Wheat Crepes 1 c. whole wheat flour, 1 1/2 c. milk, 2 eggs, 1 T. oil, 1/4 t. salt. Same as above. Basic Crepes 1 c. flour, 1/2 c. milk, 2 eggs, 1 T. oil, 1/4 t. salt. Same as above. Harlequin Crepe Wedges 1 c. ground fully cooked ham, 1/3 c. finely chopped celery, 1/2 c. mayo, 2 T. pickle relish, 1 t. horseradish, 4 boiled eggs, chopped; 1/3 c. green pimento stuffed olives, chopped; 2 T. finely chopped chives, 2 t. prepared mustard, 1/8 t. salt. 15 whole wheat crepes. 1 8 oz. cream cheese, 2-3 T. milk, green pepper strips, sliced roasted red peppers from a jar. Filling: Combine ham, celery, 1/4 c. mayo, relish, horseradish and salt. In separate bowl, combine eggs, olives, chives, mustard, salt & remaining mayo. Set aside. To assemble: Spread unbrowned side of each of 10 crepes with about 2 T. of ham or egg filling, Make five stacks of 2 crepes each, filling side up. Top each stack with one of the remaining crepes,browned side up, so you have 5 ham filling crepes and 5 egg filling crepes. Soften cream cheese in microwave. Beat with mixer and slowly and milk to make a smooth mixture. Spread topping on each crepe stack, which will be 10. Decorate tops w/green pepper strips and a diamond cut shape piece of red pepper. Cover and chill or serve. Cut each stack into 6 wedges, making 60 appetizers. Gouda Crepe Roll-ups Filling-Shred one 8 oz. pkg. Gouda or Edam cheese to make about 2 cups. With mixer, beat at low speed till nearly smooth. Add 1/2 c. sour cream and 1 1/2 t. dry Italian seasoning dressing mix. Spread on unbrowned side of 10 Parmesan crepes with 2

3 about 2 1/2 T. filling in each. Cut each crepe into 6 wedges. Roll up each in crescent shape. Hold with toothpicks. Garnish plate with parsley. Makes 60. Pigs-in-blanket crepes 10 cornmeal crepes, 3 T. Dijon mustard, 50 cocktail franks, 3/4 c. chili sauce, 1 T. lemon juice, 2 t. Worcestershire sauce, 1 t. horseradish, 1/4 t. salt. To assemble: Spread unbrowned side of each crepe with a scant teaspoon mustard. Cut each crepe into 5 strips. Place 1 frank at one end of strip and roll up like a jelly roll. Arrange appetizers seam side down in a shallow baking pan. Bake at 425 till heated through, about 15 min. For sauce: In bowl combine chili sauce, lemon juice, Worcestershire sauce, horseradish and onion salt. To serve, spear appetizers with wooden picks and dip into chili sauce mixture. Make 50 appetizers 3

Baked Goods Exchange Shortbread Chocolate Chip Pecan Cookies 1 cup softened unsalted butter 1/2 cup sugar 1 3/4 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup semi sweet mini

4 Baked Goods Exchange Shortbread Chocolate Chip Pecan Cookies 1 cup softened unsalted butter 1/2 cup sugar 1 3/4 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup semi sweet mini chocolate chips 1/2 cup chopped pecans Preheat oven to 300 degrees. Mix softened butter and sugar together until light and fluffy. In a separate bowl, sift flour, baking powder, and salt together until mixed well. Slowly add dry ingredients into your butter and sugar mixture. Mix in chocolate chips and pecans. Roll dough into one inch balls and place on non-greased cookie sheet. flatten the dough balls just a little after placing them on the cookie sheet. Bake for 15 minutes. Enjoy! Makes about 36 cookies Caramel-Cashew Thumbprints Cookies 1 stick unsalted butter, softened (8 Tbs.) 2/3 cup packed light brown sugar 1 egg ½ tsp. vanilla extract ¼ tsp. table salt 1 1/3 cups all-purpose flour 1 egg white 1 tsp. water 1 ½ cups chopped roasted and salted cashews Cream the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add egg, vanilla, and salt to creamed mixture; beat on low speed until blended. Add flour; beat on low until ingredients are combined. Wrap dough in plastic wrap; chill 1 hour. Preheat oven to 350 degrees. Whisk together egg white and water in a small bowl and place cashews in a separate bowl. Shape dough into 1-inch balls. Dip balls in egg white, allowing excess to drip off. Roll dough balls in cashews to coat. Transfer dough balls to baking sheets lined with parchment paper, spacing them 2 inches apart. Using a 1-tsp. measure (or your thumb) make an indentation in each dough ball. 4

5 Bake cookies, one sheet at a time, until edges are set, 12 to 13 minutes. Transfer cookies to a rack. (Indentations may need to be redone while cookies are warm.) Filling 16 vanilla caramels 3 Tbs. heavy cream For the filling, melt caramels with cream in a saucepan over low heat, stirring, about 5 minutes; remove from heat Spoon warm caramel filling into indentations in cookies. Let cookies cool completely. Drizzle 3 ounces white bar chocolate, chopped 1 tsp. shortening Heat chocolate and shortening over low heat on stove (or in microwave). Stir mixture until chocolate melts, about 1 minute. Drizzle chocolate over cookies, then chill cookies until chocolate is set. Serve cookies at room temperature. To make ahead Bake cookies, fill with caramel, and refrigerate in airtight containers for up to 1 week. When ready to use, prepare the white chocolate drizzle and finish the cookies. Raspberry Cheesecake-Truffle Brownies Brownies 1 stick unsalted butter, cubed (8 Tbs.) 4 oz. unsweetened bar chocolate, chopped 2 Tbs. unsweetened cocoa powder 1 Tbs. instant espresso powder 1 ½ cups granulated sugar 1 tsp. vanilla extract ¼ tsp. table salt 3 egg 1 cup all purpose flour Preheat oven to 350 degrees. Coat an 8-inch-square baking pan with nonstick spray. For the brownies, melt butter, chocolate, cocoa powder, and espresso powder in a large bowl in the microwave, stirring every 30 seconds, or in a saucepan over low heat. When chocolate is nearly melted, remove mixture from heat; still until smooth. Stir in 1 ½ cups granulated sugar, vanilla, and ¼ tsp. salt. Add 3 eggs, one at a time, blending well after each addition. Fold in flour, mixing just until blended. Spread batter into prepared pan. 5

6 Topping 4 oz. cream cheese, softened ¼ cup granulated sugar Minced zest of 1 lemon Juice of ½ a lemon Pinch of table salt 1 egg 1 cup fresh or frozen raspberries Sifted powdered sugar For the topping, blend cream cheese, ¼ cup granulated sugar, zest, lemon juice, and pinch of salt in a bowl with a hand mixer on medium speed until smooth, about 5 minutes. Blend in 1 egg, then spread cheesecake batter over unbaked brownie batter. To avoid blending the batters, spread the cheese cake over the brownie batter by tilting the pan. Top cheesecake layer with raspberries. Bake brownies until cheesecake is set around edges (a toothpick inserted in the center will come out gooey it s ok), about 1 hour. Let brownies cool in pan on a rack to room temperature, about 45 minutes. Cover brownies with plastic wrap; chill 8 hours or overnight. Dust brownies with powdered sugar before serving. Cut brownies into small squares with a lightly oiled knife. Chip Mixers 1 ½ sticks butter ¾ cup dark brown sugar ¾ cup granulated sugar 1 tsp. vanilla 2 eggs 2 ½ cups flour ¾ tsp. baking soda 1 tsp. salt 2 cups assorted chips (such as butterscotch, white, mini, and/or bittersweet, instead of all semisweet chocolate chips) Preheat oven to 350 o. Beat butter and sugars until fluffy. Beat in vanilla and eggs. In separate bowl, whisk together flour, baking soda and salt. Stir flour mixture into butter mixture. Add chips. Chill dough 30 minutes. Roll into 1-inch balls and place on ungreased cookie sheet. Bake 8-12 minutes 6

7 Recipe courtesy of Food Network. Made 60 cookies. Note I used butterscotch and mini semi-sweet chips. Lime Coolers 2 sticks butter ½ cup granulated sugar ¾ cup confectioners sugar 2 egg yolks 1 tsp. vanilla 1 tsp. lime zest 2 ¼ cups flour ½ tsp. baking powder ¼ tsp. salt Preheat oven to 350 o. Beat butter and sugars until fluffy. Beat in eggs, vanilla and zest. In separate bowl, whisk together flour, baking powder and salt. Stir flour mixture into butter mixture. Chill dough 30 minutes. Roll into 1-inch balls and place on ungreased cookie sheet. Flatten and sprinkle with coarse sugar Bake minutes Frosting 1 ½ cups confectioner s sugar 2 Tbs. green decorating sugar 3 Tbs. lime juice Whisk confectioners sugar, decorating sugar and lime juice together. Spread over cooled cookies. Recipe courtesy of Food Network. Made 50 cookies. Note I used the bottom of a glass to flatten cookie balls to about ¼ inch thick. I used granulated sugar as I did not have coarse sugar. For the frosting, I used white decorating sugar and 3-4 drops of green food coloring. 7

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9 Hungarian Coffee Crescents Makes 48 crescents Pastry 3 cups flour 3 Tablespoons sugar 1 cup (2 sticks) well-chilled butter 3 egg yolks, beaten 2 envelopes dry yeast, dissolved in 1/2 cup lukewarm milk 1-1/2 teaspoons vanilla Combine dry ingredients in bowl or food processor. Cut in butter, or process, until mixture resembles coarse meal. Add yolks, yeast mixture and vanilla and combine. WRAP TIGHTLY AND REFRIGERATE OVERNIGHT. When ready to bake, make the filling. (below) Remove dough from refrigerator and divide into six equal pieces. (Keep the pieces you aren't working with in the fridge.) Grease baking sheets. Roll out one piece of dough into very thin round on lightly floured surface. Cut into 8 equal pie-shaped pieces. Put a small spoonful of filling near the large end of each piece, then roll toward the point to make a crescent. Transfer to baking sheet. Continue with other dough and filling. Let stand for 30 minutes to rise. Preheat oven to 350 degrees. Lightly brush each crescent with beaten egg. Bake until pale gold, about minutes. Let cool. Filling 3 egg whites, room temperature 1 cup sugar 2 teaspoons cinnamon 1/2 cup ground pecans or walnuts Beat egg whites until stiff peaks form. Gradually beat in cinnamon, sugar, and nuts. Whisk together 1 egg with 2 teaspoons water 9

Kahlua Marbled Pumpkin Cheesecake 3/4 c gingersnap crumbs 3/4 c graham cracker crumbs 1/4 c powdered sugar 1/4 c butter, unsalted and melted 16 oz cream cheese, softened 1 c sugar 4 eggs 1 lb pumpkin

Spread evenly onto bottom of 8-inch springform pan. Bake at 350 degrees for 5 minutes; cool. In mixer bowl, beat cream cheese until smooth; gradually add granulated sugar and beat until light.

10 Kahlua Marbled Pumpkin Cheesecake 3/4 c gingersnap crumbs 3/4 c graham cracker crumbs 1/4 c powdered sugar 1/4 c butter, unsalted and melted 16 oz cream cheese, softened 1 c sugar 4 eggs 1 lb pumpkin 1/2 tsp cinnamon, ground 1/4 tsp ginger, ground 1/4 tsp nutmeg, ground 1/2 c kahlua In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter; toss to combine. Spread evenly onto bottom of 8-inch springform pan. Bake at 350 degrees for 5 minutes; cool. In mixer bowl, beat cream cheese until smooth; gradually add granulated sugar and beat until light. Add eggs, one at a time, beating until well after each addition. Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust. Top with half of cream cheese mixture; repeat layers using remaining pumpkin and cream cheese mixtures. Using table knife, cut through layers with uplifting motion in four to five places to create marbled effect. Place on baking sheet and bake at 350 degrees for 45 minutes. Without opening oven door, let cake stand in turned off oven 1 hour. Remove from oven and cool, then chill; remove from pan. Carnation Famous Fudge 1 1/2 cups granulated sugar 2/3 cup (5 fl.-oz. Can) nestlé carnation evaporated milk 2 tablespoons butter or margarine 1/4 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups (9 oz.) Nestlé toll house semi-sweet chocolate morsels 10

11 1/2 cup chopped pecans or walnuts (optional) 1 teaspoon vanilla extract Line 8-inch-square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. For milk chocolate fudge substitute 1 3/4 cups (11.5-oz. Pkg.) Nestle toll house milk chocolate morsels for semisweet chocolate morsels. For butterscotch fudge substitute 1 2/3 cups (11-oz. Pkg.) Nestle toll house butterscotch flavored morsels for semi-sweet chocolate morsels. For peanutty chocolate fudge substitute 1 2/3 cups (11-oz. Pkg.) Nestle toll house peanut butter & milk chocolate morsels for semi-sweet chocolate morsels and 1/2 cup chopped peanuts for pecans or walnuts. 11

All Time Favorite Christmas Cookies.

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