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| Sugar Cookie Dough by Amanda Formaro 3 3/4 cups all purpose flour 1 tsp baking powder 1/2 tsp salt 1 cup butter or margarine, softened (not melted!) 1 1/2 cups granulated sugar 2 eggs 2 tsp vanilla extract 6 drops red food coloring 1 cup miniature semi sweet morsels *** Sift flour, baking powder, and salt together in a medium sized bowl. Set aside. Beat butter or margarine, sugar, eggs, vanilla, and red food coloring in a large bowl with electric mixer until fluffy. Gradually add flour mixture and stir with wooden spoon until thoroughly mixed. Cover dough with plastic wrap and chill in the refrigerator for two hours. Preheat oven to 400 degrees F. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out circles with a cookie cutter or other round object, such as a glass or round plastic container. Place circles on ungreased cookie sheet. With a butter knife, carefully slice circle in half and separate by at least 1/2 inch to allow for expansion during baking. Gently press miniature semi sweet morsels into each semicircle. Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done when edges are lightly browned. Do not allow cookies to get too brown. Remove from oven and allow cookies to cool on cookie sheets for 5 minutes. Remove from cookies sheets to aluminum foil on a flat surface and allow to cool completely. Glaze 1 1/2 cups powdered sugar, sifted 2 tbsp water 15-20 drops green food coloring In a small bowl mix together all ingredients to form a glaze. You may add drops of water to think glaze if it is too thick. To decorate the cookies, roll the round end of the cookie in the glaze, allow excess to drip off into bowl. Place cookies back on foil until glaze dries. Eat! Crab Dip 1 8 oz pkg Philadelphia Cream Cheese 1 small onion 1 pkg frozen crab meat 1/2 tsp Worcestershire sauce Triscuits Let cream cheese soften at room temperature, then cream it. Add diced onion, defrosted crab meat. Mix thoroughly. Season to taste with Worcestershire sauce and Lowrey's Seasoned salt (if desired). Bake in oven (350 degrees) until bubbly. Serve hot in chafing or warming dish, placing dip on Triscuits. Grandma's Apple Cake This is my Grandma Nettie's recipe. It has a shortbread topping that makes it a little different from the "usual" apple cake, and it has always been a family favorite. Grandma would insist, however, that the apples be perfectly sliced and arranged! List of Ingredients 2 and 1/4 cups flour 1 TBSP. baking powder 2 large eggs 1 and 1/3 sticks butter A few drops of water 1 and 1/2 pounds of Jonathan apples Cinnamon sugar TOPPING: 3/4 cup flour 2/3 stick unsalted butter 6 TBSP. sugar Pre-heat oven to 375 degrees. Butter a 9 x 13-inch glass baking pan. In the bowl of a mixer, beat together the butter and eggs. Add the flour and baking powder on low speed to combine. Add a few drops of water if the dough is too dry to hold together when pinched with your fingers. Pat the dough into the prepared baking pan and set aside. Peel, core and thinly slice the apples. Place them on top of the dough in an even layer. Sprinkle with cinnamon sugar. For the topping, combine the flour and sugar. Cut the butter in until crumbly and making pea sized pieces of dough. Sprinkle the topping over the apples. Bake for 1 hour at 375 degrees. Cool in pan! |
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