Crinkle Cookies

Crinkle Cookies

Ingredients

• 2 cups (12 ounces) semisweet chocolate chips, divided
• 2 tablespoons butter, softened
• 1 cup sugar
• 2 egg whites
• 1-1/2 teaspoons Spice Island® Pure Vanilla Extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup water
• 1/2 cup confectioners' sugar

Directions

• In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
• Combine the flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.
• Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 3-1/2 dozen.

Fudge Brownies

Ingredients

• 1 cup butter
• 6 ounces unsweetened chocolate, chopped
• 4 eggs
• 2 cups sugar
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• about a bag recces pieces
  

Directions

• In a small saucepan, melt butter and chocolate over low heat; cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt. Stir in the chocolate mixture. Add flour and nuts; mix well.
• Pour into a greased 11-in. x 7-in. baking dish. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars. Yield: 16 servings.

Baked Potato Soup

Baked Potato Soup

• 3/4 c. ham, diced
• 1 onion, chopped
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1 box Chicken Broth
• 6 potatoes, baked, peeled and cubed
• 2 cup half-and-half cream
• 3 cups Shredded cheddar cheese
• 1 1/2 cups chopped carrots
• 3 celery sticks, chopped
  

Directions

• In a large saucepan, Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream; Throw in all ingredients. Bring to a boil, then simmer for at least a half hour.
  

Dinner Rolls

Golden Dinner Rolls Recipe

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°)
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup shortening
• 3 eggs, beaten
• 6 to 6-1/2 cups unbleached flour

Directions

• Soften yeast in warm water. Place sugar and salt in large bowl. Set aside. Heat and stir milk and shortening until shortening melts (120°-130°). Add to bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form a soft dough that can be kneaded. Knead on a lightly floured surface until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface. Shape into desired rolls or loaves. Place on greased baking sheets or in loaf pans. Cover and let rise until nearly doubled, about 30 minutes. Bake rolls at 375° for 15-18 minutes or until golden. Bake loaves at 375° for about 30 minutes or until bread tests done. Remove from pans and cool on wire racks. Yield: 36 rolls or 2 loaves.

Carmel Marshmallow Pops

Carmel Marshmallow Pops

• 1 can (14 ounces) sweetened condensed milk
• 1 package (14 ounces) caramels
• 1 cup butter, cubed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1 package (16 ounces) large marshmallows
• melted milk chocolate chips
• melted white chocolate
• heath toffee bits
• crushed honey roasted peanuts

Melt the first four ingredients between medium to low heat, then add vanilla. Put sticks inside marshmallows. dip in Carmel, then what ever combination you would like. Then let sit to set on wax paper for at least three hours.

Rustic Pear Tart

Rustic Pear Tart Recipe

• 1-1/3 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 7 tablespoons cold butter, cubed
• 2 to 3 tablespoons cold water
• 
  FILLING:
• 3/4 cup sugar
• 1/4 cup slivered almonds, toasted
• 1/4 cup all-purpose flour
• 1-1/2 teaspoons dried grated lemon peel
• 1/2 to 3/4 teaspoon ground cinnamon
• 4 medium ripe pears, peeled and sliced
• 1 tablespoon butter
• 
  TOPPING:
• 1 egg white
• 1 teaspoon water
• 1 tablespoon coarse sugar
• 
  GLAZE (optional):
• 1/4 cup confectioners' sugar
• 1-1/2 teaspoons milk
• 1/4 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1/4 cup slivered almonds, toasted

Directions

• In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan.
• In a large bowl, combine the sugar, almonds, flour, lemon peel and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears.
• For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown.
• For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator. Yield: 10 servings.

Pumpkin Cinnamon Rolls

Ingredients

• 2-3/4 to 3-1/4 cups all-purpose flour, divided
• 1 package (1/4 ounce) active dry yeast
• 1/2 cup solid-pack pumpkin
• 2/3 cup milk
• 2 tablespoons sugar
• 4 tablespoons butter, divided
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 
  CARAMEL FROSTING:
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• Dash salt
• 1/4 to 1/3 cup confectioners' sugar

Directions

• In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
• For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 dozen.