Friday, December 12, 2008

Time for Baking

Last night was all about baking cookies and making fudge. I worked for 6 hours and was then too tired to sleep...go figure. First up were the Chocolate Chip Cookies. I got this recipe from a wonderful gal, Renee, that I've taken some community education classes from.

All American Chocolate Chip Cookies
2/3 c butter
1/3 c shortening
1 c packed brown sugar
½ c granulated sugar
1 egg
1 t vanilla
2 cups all-purpose flour
1 t baking soda
1 t salt
1 package (12 oz) semisweet chocolate chips
1 c chopped walnuts
In large bowl cream butter, shortening and sugars. Beat in egg and vanilla. Combine flour, baking soda and salt; stir into butter mixture, mixing well. Stir in chocolate chips and nuts. Drop by teaspoonfuls, 2 inches apart, onto greased baking sheets. Bake in 350F oven 8-10 minutes, just until edges are golden (centers will still be soft). Remove to wire racks to cool.

Cast of Ingredients

Yummy warm cookies.

Peanut Butter Cookies
1 c butter
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs, beaten
1 t vanilla
3 c flour
Pinch salt
2 t baking soda
Cream together butter, vanilla and sugars. Add eggs and beat well. Stir in peanut butter and then sifted dry ingredients. Form into little balls. Place on a greased cookie sheet and press down with the tines of a fork creating a criss-cross design. Bake in a 375F oven for about 10 minutes. Makes about 5 dozen.

Just a few changes to make these

I used all the colored sugar I had to kind of dress them up a little.

Walnut Crescents
1 c butter, softened
Confectioners’ sugar
2 t vanilla
¼ t salt
1 cup chopped walnuts
1 ¾ c flour
Cream butter. Add ½ cup confectioners’ sugar, the vanilla and salt; beat until light. Stir in nuts and flour until well blended. Wrap dough in waxed paper and chill well. Preheat oven to 300F. Divide dough in 8 equal pieces. On lightly floured board, shape in thin rolls about ½” in diameter. Cut into 2” pieces, taper off ends and shape into crescents. Put on ungreased baking sheet and bake 18-10 minutes. Remove to rack to cool. Sift confectioners’ sugar over tops. About 5 dozen.

Just a few ingredients here

In case you noticed, I didn't exactly follow the directions for shaping these, but they are still delicious. Do as I say not as I do. These are great with a hot cuppa...

Sugar Cookies
4 cups flour
½ teaspoon salt
1 cup butter, softened
1 cup sugar
2 eggs, 1 separated
1 tsp vanilla
3 tbls lemon juice
Ornamental frosting
Mix flour and salt and set aside. Cream butter and sugar until fluffy and light. Add whole egg and beat well. Add egg yolk and beat. Beat in vanilla and lemon juice. Add flour and mix with wooden spoon. Divide dough in 4 parts and wrap each part in plastic wrap. Chill several hours. Preheat oven to 350 degrees. On lightly floured surface roll one portion at a time to 1/8” thickness. Cut with small floured cookie cutter shape and put on lightly greased cookie sheet. Slightly beat egg white and add 1 tablespoon water. Brush onto cookies before baking. Bake 8-10 minutes.

Went through a lot of butter lol

Got a little lazy here and didn't do a lot of designs...and only one color of ornamental frosting...think that was in the plan?

Fantasy Fudge
3 cups sugar
¾ cup (1 ½ sticks) butter or margarine
1 small can (5 oz) evaporated milk (about 2/3 cup)
1 ½ pkg (12 squares) Baker’s Semi-Sweet Baking Chocolate, chopped
1 ½ cups Jet Puffed Marshmallow Crème
1 cup chopped walnuts
1 tsp vanilla
Line 9 inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
Add chocolate and marshmallow crème; stir until completely melted. Add walnuts and vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1 inch squares. Store in tightly covered container at room temperature. Makes 3 lbs or 40 servings, about two squares.

This recipe is off the jar of marshmallow creme and melts in your mouth.

I had some smaller gift size containers that came in very handy.

I might make a few more things before all is said and done, but I wanted to get at least this much done for some gifts that I needed this weekend. I always love this time of year and it's getting to be about the only time that I really bake. It's not that I don't love the stuff, but I just don't need it and if it's not in the house I don't eat it. What are some of your favorite things to make for this special time of year?


Tammy said...

They all good sooooooo very yummy! My fav is Peanut Butter Cookies. Once I start on those I can't stop.

Danica Favorite said...

YUM! Now you're making me hungry! I've got to bake some cookies, too, so I might use some of these recipes.

The Bumbles said...

OMG - STOP! You are making me drool! I don't think Belly Girl would care though...

Michelle said...

Wow, you went crazy baking. Everything looks wonderfully yummy. Can I come over an eat now? LOL!!

Anonymous said...

Now I am starving and craving fudge. I do hope I get a moment or two this weekend to do some last minute baking!

Becki said...

Yum!! I think the sugar cookies are my favorite :)