Quote from Forum Archives on November 4, 2003, 3:28 pm

Posted by: jhbreneman <jhbreneman@...>

 

          HEART TO HEART NEWSLETTER 
                    ENCOURAGEMENT TO WOMEN                    

 Compiled especially for YOU with LOVE by Lois Breneman

COOKIES, CANDY, CAKES & CRANBERRIES ~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~

CONTENTS:

SWEDISH GINGER COOKIES

THE BEST ROLLED GINGERBREAD COOKIES EVER!  
ROLLED PEANUT BUTTER COOKIES

BROWNIE COOKIES

DATE-NUT COOKIES 
HARVEY CEDARS' OATMEAL COOKIES 
COCONUT CRISPS 
KRISPY PEANUT BUTTER BALLS 
EASY APRICOT CANDY 
LEMON SQUARES 
COOKIE EXCHANGES   
CHRISTMAS MICE 
TURTLES

CREAM CHEESE-PUMPKIN ROLL & A LAYER CAKE
FRESH APPLE CAKE 
HOLIDAY CRANBERRY CAKE 
CRANBERRY-ORANGE  NUT BREAD  
CRANBERRY SALAD 
POTPOURRI SPICE MIX TO SIMMER IN A POT OR GIVE TO FRIENDS 

 

 

Note from Lois:  This is the extra recipe newsletter I promised to you, so you can get a "jump" on the holidays.  Several of these recipes would be great for Thanksgiving, as well as Christmas.  The cream cheese pumpkin roll from last week is included in this recipe edition.  All of these cookies and cakes freeze well, but not the candies.  Reducing the sugar by half a cup will not ruin most recipes and you will be better off with less.  More recipes will be coming later this month!  But please don't try to "do it all" this season - pick and choose.  Hopefully my sending all these recipes will not make you feel like baking is the most important activity this month or next, because it certainly isn't.  When you do bake, do it with your children, grandchildren, mother or friends.  This is a good time of the year to remind ourselves that relationships are more important than things -- first our relationship with the Lord then with our husband, children, other family and friends. 

 

SWEDISH GINGER COOKIES

(This is our family's absolute favorite!  If I bake only one type of cookie for the season, this is it!  Christmas never has gone by without these favorite cookies for our family.  This recipe came for John Brown University in Siloam Springs, Arkansas.  It was passed down by the wife of Dr. Pearson, an engineering professor at our senior party.  In fact, there are some in my freezer right now - in the raw cookie dough form - in the form of a log - from last Christmas!  That's how often we have cookies at our house!  And they taste fresh when baked!  By freezing cookie dough you can thaw, slice and bake cookies in a flash!  Or you can roll them into balls and proceed with this recipe as soon as they thaw. ~ Lois)
 
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
1/2 tsp. salt
2 tsp. baking soda
1 tsp. each of ginger, cloves and cinnamon
2 cups unbleached flour 

 

Mix in order given.  Roll in balls the size desired, then roll in sugar to coat.  Do not pat down.  Bake at 325.  I don't have an exact time for baking, because it depends on the size.  This dough makes nice tiny tea cookies, as well as medium or large.  Remove from oven just before you think they might be done, because you do not want to overbake these. 
 
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THE BEST ROLLED GINGERBREAD COOKIES EVER!

(I have tried many rolled gingerbread cookie recipes, but most seem dry.  I have found this recipe to be moist, tasty and excellent.  Try it and see what you think.  You may want to at least double the recipe. ~~ Lois)
 
1 cup butter or shortening
1 1/2 cup brown sugar
    Beat butter and sugar together.
1 egg
3 Tbsp. orange juice
4 tsp. grated orange rind
3 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
a dash of salt 

 

Mix all ingredients well and chill dough for 3 hours.  Roll 1/4" thick.  Cut cookies in various shapes.  Bake at 375 for 8-10 minutes.  Do not overbake.
 
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ROLLED PEANUT BUTTER COOKIES
(Moist, soft and delicious!)
 
2 cups shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar
4 eggs
2 tsp. vanilla
5 1/2 cups unbleached flour
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda 

 

Cream the first 4 ingredients.  Add eggs and vanilla.  Blend in dry ingredients.  Chill dough 3 hours.  Roll to 1/8-1/4" thickness on floured surface.  Cut out shapes and bake on ungreased sheet at 375 for 8-10 minutes.  Do not overbake.
 
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BROWNIE COOKIES

(Through experimentation, I came up with this recipe quite a few years ago.  It makes a large batch, but the dough freezes very well.  It works great to freeze it in rolls to slice and bake when needed or bake the cookies before freezing.)
 
2 cups shortening                 2 tsp. vanilla
2 cups sugar                        1 chocolate cake mix
2 1/2 cups brown sugar       5 cups unbleached flour
7 eggs                                  2/3 cup Hershey's cocoa powder
2 tsp. baking soda
 
Mix and drop onto ungreased cookie sheet.  Bake at 350 for 10 minutes.  Do not overbake.
 
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DATE-NUT COOKIES
Delicious recipe from my mother-in-law, Miriam Breneman, York, PA
 
1 cup butter                             1 tsp. salt
1 cup sugar                             1 tsp. baking soda
2 eggs                                     1 cup chopped walnuts
1 tsp. vanilla                            1 cup chopped dates
2 1/2 cup unbleached flour    1 cup crushed corn flakes 

 

Cream first 4 ingredients.  Mix in flour, salt and soda.  Stir in nuts and dates. Drop by teaspoon in crushed corn flakes, rolling to coat completely.  Place on ungreased cookie sheets.  Bake at 375 for 15 minutes.
 
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HARVEY CEDARS' OATMEAL COOKIES
Recipe from Jonathan Oldham, Harvey Cedars, NJ, when our family and my parents spent a week at Harvey Cedars in NJ in 1982 ~~ Makes 100 large cookies
 
2 cups shortening                1 tsp. baking soda
2 cups brown sugar             1 1/2 Tbsp. baking powder
1 cup granulated sugar        8 cups rolled oats
5 eggs                                   2 tsp. cinnamon
2 tsp. vanilla                         1/2 tsp. ground cloves
2 1/2 cups flour                    1 tsp. nutmeg
1 tsp. salt                              raisins, if desired
 
Mix wet ingredients, then add the dry.  Mix well.
Use a #24 ice cream scoop -- 375 degrees -- Bake 10 - 12 minutes.
 
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COCONUT CRISPS
These are wonderful and melt in your mouth!
 
1 1/2 cups shortening                 2 tsp. baking powder
3 1/3 cups sugar                         2 tsp. salt
4 eggs                                         1 tsp. baking soda
3 tsp. vanilla                                5 cups rolled oats
2 cups unbleached flour             2 cups coconut 

 

Mix well and drop by teaspoon on an ungreased cookie sheet.  Bake at 375 for 10-15 minutes.  Note: One cup oats can be replaced by an additional cup of coconut for extra "melt in the mouth flavor!"
 
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KRISPY PEANUT BUTTER BALLS
recipe from my sister, Nancy Marlow, York, PA
 
1 cup crunchy peanut butter
1 cup powered sugar
2 Tbsp. melted butter
2 cups Rice Krispies
 
Mix together.  Use hands to mix in the Rice Krispies. 
Form balls about 1" or smaller.  Dip in white chocolate.
 
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EASY APRICOT CANDY
recipe from Elinor Wright, Roanoke, VA
 
1   8 oz. pkg. dried apricots, diced fine
2 1/2 cups coconut flakes
1 cup finely chopped nuts
3/4 cup sweetened condensed milk
 
Shape into balls on wax paper.
 
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LEMON SQUARES
recipe from my sister-in-law, Linda Walker, York, PA
 
2 cups unbleached flour
1 cup butter
1/2 cup confectioner's sugar
 
Mix like pie crust and pat into a 9 X 13" pan. 
Bake 20-25 minutes at 350 degrees.  While this bakes, prepare:
 
4 whole eggs, beaten                1 tsp. baking powder
2 cups sugar                            7 Tbsp. lemon juice
1/4 cup flour                             Rind of 1 lemon
1/4 tsp. salt 

 

Mix and pour over hot crust.  Bake 25 minutes more at 350 degrees or until lightly browned.  Cool, dust with confectioner's sugar.  Cut into squares. Store in refrigerator or freezer until ready to serve.
 
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COOKIE EXCHANGES 

 

Other recipes such as chocolate chip cookies, wedding tea cakes and many others are good choices for Christmas.  You may want to be involved with your close friends in a cookie exchange, where you each bake a large volume of one or two types of cookies, box them in groups of one or two dozen, meet together and swap.  This gives you a variety without so much work.  On the other hand, if your children are involved in the baking process, making the rolled and cutout cookies is something you won't want to miss doing with them!
 
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CHRISTMAS MICE
 
Recipe by Kaylin Cherry of Real Food for Real People
Serving Size  : 24 
 
8  ounces Dipping Chocolate -- or Almond Bark
24 large Maraschino Cherries -- with stems
24 roasted Peanuts -- unbroken
24  Hershey's Kisses candies -- unwrapped
Round Candy Sprinkles
Tweezers 

 

Line two baking sheets with waxed paper, then set aside.  Remove cherries from jar/juice, and drain well on paper towels, making sure stem stays firmly attached to each cherry.  Set aside. Carefully separate peanut halves from each other, making sure not to break the individual halves - place these in a small bowl and set aside. In a microwave safe bowl, melt dipping chocolate or almond bark in microwave oven, on low heat, stirring frequently to dissolve lumps.  Place bowl of melted chocolate on your work surface (I prefer the kitchen table for this), and arrange other ingredients, and baking sheets on work surface so they are all within easy reach.  Now you are ready to dip your mouse bodies!  Take a cherry by the stem, and dip into melted chocolate, covering entire cherry and stem.  Carefully lay dipped cherry onto waxed paper lined baking sheet, so stem (tail) turns upward.  Place one unwrapped Hershey's Kiss, flat side next to the 'body' so it forms a head for your mouse.  Hold it in place until chocolate is set enough to hold by itself.  Add two peanut halve 'ears' by cementing them on with small dots of melted chocolate- then using tweezers and round candy sprinkles, add a tiny nose to the pointed end of the head, and place eyes in appropriate area, also cementing with melted chocolate.  (A toothpick is handy to use for adding chocolate 'cement').  You now have one Christmas Mouse completed!  Repeat process until all 24 mice are assembled.   Store mice in reshaped paper cup cake liners, in a cool, dry place - do not refrigerate because this will cause the mice to get white streaks.
 
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TURTLES                            
 
Real Food for Real People~~Exported from  MasterCook
Yield: 30 servings

 

1/2  pound caramel candies, plain
2 tablespoons whipping cream

1 1/2  cups pecans, broken
6 ounces chocolate chips
 
1.   In the top half of a double boiler, combine caramel candies and whipping cream.  Cook over simmering water, stirring often, until melted. Remove pan of caramel from heat and let cool 10 min.
2.  Line two baking sheets with foil and lightly grease the foil (or use wax paper).  Mound pecans by the tablespoonful onto the greased foil, forming about 30 mounds. Leave about 1" of space between.  Spoon quarter-sized dollops of melted caramel onto pecan pieces.  Let stand until firm -- about 30 min.
3.  Spoon melted chocolate over caramel and cool until chocolate is set -- about 1 hour.
 
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CREAM CHEESE-PUMPKIN ROLL & A LAYER CAKE

Moist and delicious!  I made this recipe several times already this fall and it freezes very well.  This is one way to get a “Jump”on the holidays.  Out of this recipe you will get one large pumpkin roll and one small layer cake.  You can double this recipe, using one large can of pumpkin.  Make several batches and you will be able to go to a Christmas parties without baking!  Just pull one from the freezer!  Your teens will enjoy doing this recipe with you.  It is really easy, but the final result is rewarding and delicious!

 

Cake:                                                                      Filling:

1 ½ cup unbleached flour                                     2 (8 oz.) pkg. cream cheese, softened

1 tsp. baking powder                                            2 cups powdered sugar

1 tsp. baking soda                                                1 ½ sticks butter, softened

1 tsp. ground cinnamon                                        2 tsp. vanilla extract

1 tsp. ground cloves                                               powdered sugar

½ tsp. salt

6 large eggs

2 cups granulated sugar

1 1/3 cup 100% pure pumpkin

1 to 2 cups chopped walnuts, optional

 

Preheat oven to 375 degrees.  Line a 10 x 15 inch jelly roll pan (simply a large cookie sheet with sides) and a 9 inch square pan with wax paper.  Spray wax paper with Pam.  Set aside.  Beat eggs, sugar and pumpkin until thick.  Stir in dry ingredients, but do not over mix.  Spread evenly in prepared jelly roll pan and 9 inch square pan.  Sprinkle with nuts, if desired.  Bake for 13 to 15 minutes until top of cake springs back when touched.  Immediately loosen the jelly roll while hot, cover with a clean tea towel or an old pillowcase, and invert cake onto the cloth.  Carefully peel off wax paper.  Roll up the cake and cloth together while still hot.  Cool on a wire rack or on the counter.  Filling: Beat first four ingredients until smooth and creamy.  When the cake is completely cool, unroll it, remove towel, and spread cream cheese filling over the cake.  Re-roll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with sifted powdered sugar before serving.  Slice into serving sizes.   The 9 inch cake can be cut in half when cool, so you have two 4 ½ x 9 inch wide layers.  Frost one layer when cool, and stack the other layer on top.  Lay a paper doily on top of the cake and sprinkle sifted powered sugar over the top.  Remove paper doily and you have a beautifully decorated cake!  This is easier than you can imagine!

 

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FRESH APPLE CAKE
Recipe from Cindy Bandy, Fincastle, VA
 
Combine and beat well:
2 cups sugar
1 1/2 cups oil
2 tsp. vanilla
2 eggs, beaten
juice of half a lemon
1 tsp. salt
 
Add and mix well:
3 cups unbleached flour
1 1/4 tsp. baking soda
 
Stir in:
2 cups peeled, chopped apples (tart)---Granny Smith
1 cup chopped dates or raisins
1 1/2 cup - 2 cups chopped pecans or almonds  

 

Pour into greased and floured tube pan and bake at 325 degrees for 1 1/2 hours.  The waiting will be worth it!  Delicious, but not too sweet!  Makes 16 servings.
 
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HOLIDAY CRANBERRY CAKE
 
1 box lemon flavored cake mix
1  3 oz. package cream cheese, softened
3/4 cup milk
4 eggs
1 1/2 cup ground fresh cranberries
1/2 cup chopped walnuts
1/4 cup sugar
1 tsp. ground mace (optional)
confectioner's sugar 

 

Combine cake mix, cream cheese and milk; beat with mixer for 2 minutes at medium speed.  Add eggs; beat for 2 additional minutes.  Thoroughly combine cranberries, walnuts, sugar and mace; fold into cake batter.  Pour into well-greased and floured 10 " tube or Bundt pan.  Bake for 1 hour at 350 degrees or until done.  Cool 5 minutes before removing from the pan.  Dust with confectioner's sugar.  Cool before slicing.  Makes 16 servings. 
 
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CRANBERRY-ORANGE  NUT BREAD

 

Note from Lois: This is a recipe that I've been using every year for 35 years, a family favorite, especially of my daughter, Joy's. I like to make enough for Thanksgiving and Christmas all at once--it freezes very well.  One year I made 14 loaves and gave most as gifts wrapped in foil or froze it for later.  I only get 6 large loaves from the 8 batch recipe, because I use the larger loaf pans, so don't feel like you did something wrong, if you don't get 8.  No doubt the smaller pans will yield 8. This is wonderful toasted too!
 
(1 batch)                                     (8 batches)
2 cups flour                                16 cups
1 cup sugar                                8 cups
1 1/2 tsp. baking powder         1/4 cup
1/2 tsp. baking soda                 1 Tbsp. + 1 tsp.
1/2 tsp. salt                                 1 Tbsp. + 1 tsp.
2 Tbsp. shortening                     1 cup
1 egg                                           8
1 tsp. zest of orange                  2 Tbsp. + 2 tsp.
3/4 cup orange juice                  6 cups
1/4 cup walnuts, chopped         2 cups
1 cup raw ground cranberries   8 cups  

 

Blend the dry ingredients.  Mix in shortening, orange zest, juice and eggs.  Fold in the nuts and cranberries.  Pour into greased bread pans. Before baking, sprinkle the tops with cinnamon sugar and additional chopped nuts.  Bake at 350 degrees for 1 hour or until light brown and an inserted toothpick comes out clean. 
 
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CRANBERRY SALAD
Recipe from my daughter's mother-in-law, Brenda Clark of Buena Vista, VA
 
1 lb. cranberries ground
2 cups sugar
Grind cranberries and put sugar over them while you get the rest of the ingredients ready.
2 - 3 oz. boxes red cherry Jello and 2 cups of hot water.
Let cool and add the rest of the ingredients:
1 cup celery cut fine
3 oranges cut fine (or canned mandarin oranges)
1 cup apples cut fine

1 cup broken pecans

 

Put all of this in with the cooled Jello.  Put in pans and freeze.  I take it out of the freezer the day I am going to serve it.  It really keeps a long time.  Did you know that cranberries were first grown in the USA in Massachusettes, but today more are grown in Wisconsin, mostly because of the available space?
 
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POTPOURRI SPICE MIX TO SIMMER IN A POT OR GIVE TO FRIENDS 

 

This is a great gift idea that I sent in the mail to special friends and family with Christmas cards one year.  Four packages can be sent in an envelope with directions (nothing else) using just one stamp.  This is also a nice little remembrance for neighbors.  I cut four rectangles from a cellophane corsage bag, bought in the floral department of our grocery store.  The seams of the bag were removed first.  Four spices are used to make this as wonderfully fragrant potpourri---1/4 teaspoon each of ground cloves, ginger, nutmeg and cinnamon.  (I purchase spices in bulk at our local Natural Foods Coop for very economical prices.)  Place spices in the center of the rectangle and simply gather up the sides of the rectangle (shorter ends first) and tie a secure bow with a narrow red or green ribbon. I wrote out the contents and directions on the computer, then copied and pasted until I had the desired amount and printed them on green paper.  Since the directions only used the left side of the paper, I turned the paper around to print on the right side as well, then used a paper cutter to cut them.  I have a basket in the family room filled with extras to give to guests, along with the printed instructions.  Below are the instructions that you could copy and paste if you decide to do this little project.  Be sure to write in your name before you print it. 
 
FRAGRANT POTPOURRI SPICE MIX
Contents of Package
1/4 tsp. or more of each spice:
Cloves, ginger, nutmeg & cinnamon.
 
Directions:
Simmer contents in a potpourri pot
or in a small saucepan on the stove,
along with about 1 tsp. cooking oil
and a cup or so of water.  Continue
adding water as it evaporates.
 
Merry Christmas!
(Your Name)
 
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Be thankful for all that the Lord has done for you personally.

Count your blessings.  Name them one by one - on paper.

Remember that Christmas is Jesus' Birthday!
God bless you and your family!
Your "Heart to Heart" friend,
Lois 

 

If a friend has sent you this newsletter, and you would like to have it sent directly to you, e-mail Lois Breneman at [email protected], and ask for the Heart to Heart Newsletter.  Please give your name, city, state and the name of the person who referred you to this newsletter.