Darkhorse Ladies. Cookie and Candy. Cook Book

Darkhorse Ladies Cookie and Candy Cook Book NOVEMBER 2009

RECIPES BROWN SUGAR FUDGE (PANOCHE) - Recipe by Johanna Avery COCONUT BARS - Recipe by Johanna Avery DATE TORTES - Recipe by Louise Chan LADY FINGERS - Recipe by Luana Del Tessandoro BROWN BUTTERSCOTCH COOKIES - Recipe by Jayna Del Tessandoro HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS - Recipe by Dorothy Thomas CHRISTMAS TEA COOKIES - Recipe by Martha Schlosser TOFFEE-TOPPED BARS - Recipe by Vicki Hawkins ETTORE'S LOW-FAT DARK CHOCOLATE COOKIES - Recipe by Vicki Pikul RASPBERRY AND WHITE CHOCOLATE COOKIES - Recipe by Brenda Hogendoorn MUM'S SHORTBREAD COOKIES - Recipe by Katherine Pisenti CHEWY MOLASSES SPICE COOKIES - Recipe by Linda Johnson HAPPY HOILDAY COOKIES - Recipe by Holly Stryker-Katz PEPPERMINT CHEESECAKE BARS -Recipe by Holly Stryker-Katz PERSIMMON COOKIES - Recipe by JoAnne Waren LEMON RICOTTA COOKIES WITH LEMON GLAZE - Recipe by Nancy DiMugno CANDY CANE FUDGE - Recipe by Jill Daley CHEESECAKE COOKIES - Recipe by Shaun Rosene

BROWN SUGAR FUDGE (PANOCHE) Recipe by Johanna Avery 2 Cup brown sugar ½ Cup Pet or Carnation canned milk 1 Tablespoon butter or margarine 1 Teaspoon vanilla Mix sugar and milk together. Cook until it forms a soft ball in a cup of cold water. Add butter/margarine and vanilla. Beat well. Original recipe from Pearl Stafford, Gary Avery s grandmother

COCONUT BARS Recipe by Johanna Avery Layer #1 ½ Cup butter - softened 1 Cup flour ¼ Cup confectioners sugar Cream together all ingredients and place in a 13x9 pan. Bake 12-15 minutes @ 350 degrees Layer #2 1 Cup coconut shredded 1-1/2 Cup brown sugar 1 Cup chopped pecans ½ Teaspoon vanilla 2 Tablespoon flour ½ Teaspoon salt ¼ Teaspoon baking powder 2 Beaten eggs Mix all ingredients and pour over layer #1 Bake 20-25 minutes @ 350 degrees Frosting Layer 1-1/2 Cup confectioners sugar 2 Tablespoons orange juice 3 Tablespoons melted butter Pour over top and cool. These can easily be made in advance and frozen. Originally from Eileen Avery

DATE TORTES Recipe by Louise Chan Heat oven to 350 1 Lb. Dates, chopped in small pieces (2 ½ Cups lightly packed) 1 ½ Cups Walnuts coarsely chopped (or Pecans) ¼ Cup Flour Mix dates with ¼ C. flour to keep pieces from sticking. Add nuts and mix together in a large mixing bowl. 3 Eggs ¾ Cup Sugar Beat until stiff. ¾ Cup Flour 2 Teaspoons Baking Powder ¼ Teaspoon Salt Sift dry ingredients together. Alternately add wet and dry ingredients to date mix. Spread out in a large flat pan (jelly roll pan) or two smaller pans. Bake in moderate oven 25 30 minutes until set. Cool and cut into finger-sized pieces. Roll in sifted powdered sugar. Keep in airtight container.

LADY FINGERS Recipe by Luana Del Tessandoro 4 Cup Flour (sifted) 2 Cup Sugar 4 Teaspoons baking powder 1 Envelope vanilla sugar (powdered vanilla extract, basically) 1 Cup Vegetable oil 6 Eggs Preheat oven to 350 degrees. Combine dry ingredients in large bowl. Mix the oil and eggs. Make a well in the center and add oil mixture to dry ingredients. Mix well. Drop oblong scoops of cookie dough on pan lined with parchment paper and bake for 10-12 minutes. Cool and dust with powdered sugar.

BROWN BUTTERSCOTCH COOKIES 1/2 Cup salted butter 1/2 Cup corn syrup 2/3 Cup dark brown sugar, packed 1 Cup old fashioned oats 3/4 Cup flour 1 Teaspoon vanilla CHOCOLATE GLAZE 1/4 Cup heavy cream 1 Cup semisweet chocolate chips 2 Teaspoons light corn syrup Recipe by Jayna Del Tessandoro Preheat oven to 375 and line cookie sheet with parchment paper. In a medium sauce pan, melt butter, corn syrup and brown sugar over medium heat, stirring constantly until sugar dissolves. increase heat to high until mixture comes to a boil. Remove from heat and stir in oats flour and vanilla. Bake cookies one pan at a time (you have to be ready to be quick). Drop 1/2 teaspoonfuls 3 inches a part onto cookie sheet. Bake for 8 minutes or until mixture starts to spread, bubble, and turn brown. Let cookies cool 1-2 minutes before rolling. Roll widest edge of the cookie around a wooden spoon handle sprayed with Pam to create a tube. If cookies become too brittle to roll, pop them back in the oven for a sec. Cool cookies before glazing. GLAZE Heat cream in a small sauce pan until scalded. Remove from heat and stir in chocolate ships and corn syrup, cover and let stand 15 minutes until chocolate has totally melted. Using a wire whisk, gently mix glaze until smooth. Be careful not to get too many bubbles in the glaze. Dip cookies in glaze, or go to holiday and get those chocolate dipping chips that are in the produce isle. Yummy!

HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS Recipe by Dorothy Thomas 1/4 Cups all purpose flour 1 1/2 Teaspoons baking powder 3/4 Teaspoons salt 6 Tablespoons (3/4 stick) unsalted butter, room temperature 3/4 Cup sugar 2 large eggs 1 Tablespoon grated lemon peel 1 1/2 Teaspoon vanilla extract 1 Cup dried sweetened cranberries 3/4 Cup shelled natural unsalted pistachios 6 ounces imported white chocolate, chopped Preheat oven to 325. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs one at a time. Mix in lemon peel and vanilla. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15" long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart. Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature. Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion cut logs crosswise into generous 1/2 inch thick slices. Place slices, 1 cut side down, on remaining two prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to rack and cool. Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip one end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes.

CHRISTMAS TEA COOKIES Recipe by Martha Schlosser 1 Cup (2 sticks) butter, softened 1 1/2 Cups granulated sugar 1 egg 1 1/2 Teaspoons vanilla extract 1/2 Teaspoon almond extract 2 3/4 Cups all-purpose flour 1 Teaspoon salt Use a 12 cavity non-stick Christmas mold cookie pan. They make perfectlyshaped cookies every time! Just press dough into shaped cavities and bake. Heat oven to 350 degrees. Lightly spray pan with vegetable pan spray. In large bowl, beat butter & sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended. Press dough into cookie pan cavities, filling 2/3 full. Bake 9-10 minutes or until light brown around edges. Cook in pan 5 minutes. Turn pan over, lightly tap pan to remove cookies. Cool completely on cooling grid. Decorate as desired. Makes approximately 3 dozen cookies. Enjoy...and Happy Holidays!

TOFFEE-TOPPED BARS Recipe by Vicki Hawkins 2 Cups firmly packed brown sugar 2 Cups all-purpose flour 1/2 cup (1 stick) butter or margarine, softened 1 Teaspoon baking powder 1/2 Teaspoon salt 1 Teaspoon vanilla extract 1 Cup milk 1 Egg 1 Cup semi-sweet chocolate chips 1/2 Cup chopped walnuts 1/4 Cup unsweetened flaked coconut (optional) Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking pan; set aside. In a large mixing bowl, mix together the brown sugar and flour. Using a pastry cutter or two knives, cut in the butter until mixture resembles course crumbs. Remove 1 cup of mixture and set aside. To mixture in large bowl, add baking powder and slat. Using a fork, lightly beat in vanilla, milk, and egg. Continue beating until a smooth batter forms. Pour batter into prepared baking pan. In a small bowl, combine the chocolate chips and walnuts. Fold in the coconut. Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts. Using a long flat spatula, spread topping evenly over the top of the batter in pan. Bake bars for 35 minutes, or until a skewer inserted in center comes out clean. Transfer pan to a wire rack. Cool bars in pan completely before slicing. Using a serrated knife, cut into 24 bars. Store in airtight container for up to 5 days.

ETTORE'S LOW-FAT DARK CHOCOLATE COOKIES Recipe by Vicki Pikul 3/4 Cup fine quality unsweetened Dutch-process cocoa powder (Droste or Hershey's) 2 ½ Cups confectioner's sugar 1/8 Teaspoon salt 1 Tablespoon vanilla 4 large egg whites 2 Cups walnuts (70z.) coarsely chopped Preheat oven to 350*. Whisk together cocoa powder, confectioners sugar, and salt in a bowl. Combine vanilla and egg whites in mixing bowl. Beat until stiff Slowly add to cocoa mixture, beating at low speed with an electric mixer. Beat batter at medium speed until glossy, about 2 minutes. Stir in walnuts. Drop 5 (1/4 cup) mounds of batter about 3 inches apart onto a large baking sheet lined with parchment paper. (Batter will spread.) Put baking sheet on middle rack of oven and Reduce temperature to 325*. Bake until small thin cracks appear in tops of cookies, 15 to 17 minutes. Cool cookies completely on baking sheet on a wire rack and peel from paper. Increase oven temperature to 350* and bake another batch in same manner, reducing temperature to 325* after putting baking sheet in oven. Store in large Ziploc bags. Yield: 10 cookies.

RASPBERRY AND WHITE CHOCOLATE COOKIES Recipe by Brenda Hogendoorn 1 Cup Unsalted Butter, Softened 1 Cup Bakers Sugar, very fine sugar ¾ Cup Carnation Condensed Milk 1 ½ Cups Self Raising Flour 2/3 Cup While Chocolate ¾ Cup Raspberries Preheat oven to 350 degrees. In a large bowl, cream the butter and sugar until pale and then stir in the condensed milk. Sift in the flour and then work into a soft dough with your hands, Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the center of the cookie and fold over the sides of the dough to encase the raspberries. Repeat with the remaining dough. Place onto parchment lined baking trays, spacing well apart and bake for 15-18 minutes, or until golden brown at the edges, but still a little soft. Leave to cool slightly and set before transferring to a cooling rack. Melt the while chocolate and drizzle over the cooled cookies. The dough without the raspberries will keep in the fridge for 2-3 days or for about 1 month in the freezer. Freeze in small slightly flattened chucks and bake as required. Make about 20-30 cookies.

MUM'S SHORTBREAD COOKIES Recipe by Katherine Pisenti 2 Cups flour 3/4 Cup sugar 1/4 Teaspoon salt 1 Cup butter or marg. 1 Egg yolk 1 Teaspoon vanilla Combine all ingredients with a pastry blender or knife. Press evenly with fingers into two round 9" cake of scalloped pie pans. Prick with fork at about 1" intervals. Bake at 350 for 20-25 minutes. Cut into wedges while still warm. Dust tops with sifted powdered sugar when cool.

CHEWY MOLASSES SPICE COOKIES Recipe by Linda Johnson 2 Cups All- purpose flour (spooned and leveled) 1 ½ Teaspoons baking soda 1 Teaspoon ground cinnamon ½ Teaspoon ground nutmeg ½ Teaspoon salt 1 ½ Cups sugar 1 ½ Sticks (12 Tablespoons) salted butter, room temperature 1 Large egg ½ Cup unsulfured molasses Preheat the oven to 350 degrees, with rack in the center. In a medium bowl whisk together the flour, baking soda, cinnamon, nutmeg and salt. In a shallow bowl, place ½ cup sugar, set aside. With an electric mixer, beat butter and remaining cup of sugar until light and fluffy. Beat in egg and the molasses. Reduce speed to low, gradually add dry ingredients, beating until a dough forms. Using 1 level tablespoon per cookie, roll dough into balls. Then roll each ball in reserved ½ cup sugar to coat. Place balls on baking sheets, about 3 inches apart. Bake one sheet at a time until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets, transfer cookies to wire racks to cool completely. Makes 36 cookies.

HAPPY HOILDAY COOKIES Recipe by Holly Stryker-Katz Part 1 1 Cup shortening 1 Cup brown sugar 1 Cup white sugar 2 eggs 1 Teaspoon vanilla Part 2 3 1/2 Teaspoons baking powder 1 Teaspoon baking soda 1/2 Teaspoon salt 2 Cups flour Part 3 2 Cup regular oatmeal (not quick) 1 Cup corn flakes 1 Cup coconut Optional: Chopped Pecans Beat Part 1 until light and fluffy. Add Part 2 and mix well. Then add Part 3 and again mix well. Drop by teaspoon and bake 325 for 15 minutes.

PEPPERMINT CHEESECAKE BARS Recipe by Holly Stryker-Katz 1 Cup chocolate graham-cracker crumbs ¾ Cup, plus 2 tablespoons sugar, divided 3 Tablespoon butter, melted 3 (8 oz) packages cream cheese, softened 3 large eggs 1/3 Cup sour cream ½ Teaspoon vanilla extract ½ Cup semisweet chocolate chunks 1 Cup crushed peppermint candies, divided (approx 35 round candies) 1 Cup semisweet chocolate morsels Preheat oven to 350 degrees. Spray a 13x9x2 inch-baking pan with nonstick baking spray with flour. Set aside. In a large bowl, combine cracker crumbs, 2 tbsp sugar and butter, stirring to combine. Press mixture into the bottom of prepared pan. Bake crust for 10 minutes. Let cool completely on a wire rack. In a large bowl, beat cream cheese and remaining ¾ cup sugar at medium speed with an electric mixer until fluffy. Add eggs, sour cream and vanilla, beating well. Add chocolate chunks and ½ cup peppermints, stirring to combine. Pour creamcheese mixture over baked crust. Bake until center is set, approximately 30 minutes. Remove from oven and immediately top with chocolate morsels. Let stand until melted (chocolate will be glistening). Spread melted chocolate over cheesecake layer. Score chocolate with knife in order to cut bars more easily once cooled. Top with remaining ½ cup peppermint pieces. Refrigerate until completely cooled, approximately 4 hours. Store in refrigerator. Yield: 48 pieces

PERSIMMON COOKIES Recipe by JoAnne Waren 1 Cup Persimmon Pulp 1 Cup Chopped Walnuts 1 Teaspoon Baking Soda 1 Cup Raisins 1 Cup Sugar 1 Teaspoon Cinnamon ½ Cup Margarine ½ Teaspoon Cloves 1 Egg (beaten) ½ Teaspoon Nutmeg 2 Cups Flour ½ Teaspoon Salt Beat thoroughly -- persimmon pulp, baking soda, sugar & margarine until creamy, Add egg & beat well. Sift flour with spices. Add to the creamed mixture. Stir in nuts & raisins. Drop by spoonfuls on cookie sheet lined with foil. Bake at 375 degrees F for 12-15 minutes. Note: Recipe may be doubled

LEMON RICOTTA COOKIES WITH LEMON GLAZE Recipe by Nancy DiMugno Cookies: 2 ½ Cups all-purpose flour 1 Teaspoon baking powder 1 Teaspoon salt ½ Cup (1stick) unsalted butter, softened 2 Cups sugar 2 Large eggs 1 container 15 ounces whole-mike ricotta cheese 3 Tablespoons fresh lemon juice Grated zest from one lemon. Glaze: 1 ½ cups powdered sugar 3 Tablespoons fresh lemon juice Grated zest from one lemon Heat oven to 375 degrees. Line two baking sheets with parchment paper. Cookies: In a medium bowl, combine flour, baking powder, salt. Set aside. In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients. Spoon about 2 tablespoons of dough from each cookie onto prepared baking sheets. Bake minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet 20 minutes. Glaze: In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about ½ teaspoon onto each cookie, and use the bake of the spoon to gently spread. Let the glaze harden about 2 hours. Pack the cookies in a decorative container. Make about 44 cookies.

CANDY CANE FUDGE Recipe by Jill Daley 2-10 oz. packages of vanilla baking chips (I ve also used white chocolate chips) 1-14 oz. can of sweetened condensed milk 1/2 teaspoon of peppermint extract 1 1/2 cups of crushed candy canes 1 dash of red food coloring Line an 8 inch baking dish with foil, and grease. Combine chips and condensed milk in a pan over medium heat. Stir frequently, until chips are melted and mixture is smooth. Remove from heat add peppermint extract, candy canes, and food coloring. Spread evenly into baking dish (make red swirls, using a fork), and chill for at least 2 hours Cut into squares, and ENJOY!!!!

CHEESECAKE COOKIES Recipe by Shaun Rosene 1/3 Cup brown sugar 1/2 Cup chopped walnuts 1 Cup flour 1/3 Cup butter, melted 1 8-oz. package cream cheese, room temp. 1/4 Cup sugar 1 egg 1 Tablespoon lemon juice 2 Tablespoons milk 1 Teaspoon vanilla Mix brown sugar, chopped nuts and flour together in a large bowl. Stir in melted butter and mix with your hands until light and crumbly. Remove 1 cup of the mixture to be used later as a topping. Place remainder in an 8x8 square pan and press firmly. Bake at 350 for about 12-15 minutes. Beat cheese until smooth with electric beater with the 1/4 cup sugar. Beat in the egg, lemon juice, milk and vanilla. Pour this onto the baked crust. Top with the reserved crumbs. Return to a 350 oven and bake for about 25 minutes. Cool thoroughly, and then cut into squares.