1 cup butter, softened
2/3 cup white sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sguar
3/4 tsp. almond extract
1 tsp. milk
Preheat oven to 350° F (175° C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp. almond extract. Mix in flour until dough comes together. Roll dough into 1-1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 tsp. almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Prep 30 minutes - Cook 18 minutes, Source Allrecipes.com
Yield: Makes 36
Submitted by Mary Sundblad
Showing posts with label Mary Sundblad. Show all posts
Showing posts with label Mary Sundblad. Show all posts
Friday, September 22, 2017
COOKIES - Chocolate Marshmallow Cookies
Cookie
1/2 cup softened butter
1 cup sugar
1 egg
1/4 cup milk
1 tsp vanilla
1 tsp baking soda
1-3/4 cups flour
1/3 cup baking cocoa
1/2 tsp salt
16 - 18 marshmallows
Icing
6 Tbls. butter
2 Tbls. cocoa
1/4 cup milk
1-3/4 cups powdered sugar
1/2 tsp. vanilla
In a mixing bowl cream butter and sugar. Add egg, milk, and vanilla. Mix well. Combine flour, cocoa, soda and salt. Beat into creamed mixture. Drop by rounded teaspoons into ungreased cookie sheets. Bake at 350° for 8 minutes.
Meanwhile, cut marshmallows in half. After removing cookies from oven, immediately press a marshmallow, cut side down, on each cookie. Turn to oven for 2 minutes. Cool completely, then ice.
For icing: Combine butter, cocoa, and milk in a saucepan. Bring to a boil. Boil for 1 minute, stirring constantly. Cool slightly. Transfer to a small mixing bowl. Add powdered sugar and vanilla. Beat well. Spread onto cooled cookies. Top each with a pecan half if desired. Yield: about 3 dozen cookies.
Submitted by Mary Sundblad
1/2 cup softened butter
1 cup sugar
1 egg
1/4 cup milk
1 tsp vanilla
1 tsp baking soda
1-3/4 cups flour
1/3 cup baking cocoa
1/2 tsp salt
16 - 18 marshmallows
Icing
6 Tbls. butter
2 Tbls. cocoa
1/4 cup milk
1-3/4 cups powdered sugar
1/2 tsp. vanilla
In a mixing bowl cream butter and sugar. Add egg, milk, and vanilla. Mix well. Combine flour, cocoa, soda and salt. Beat into creamed mixture. Drop by rounded teaspoons into ungreased cookie sheets. Bake at 350° for 8 minutes.
Meanwhile, cut marshmallows in half. After removing cookies from oven, immediately press a marshmallow, cut side down, on each cookie. Turn to oven for 2 minutes. Cool completely, then ice.
For icing: Combine butter, cocoa, and milk in a saucepan. Bring to a boil. Boil for 1 minute, stirring constantly. Cool slightly. Transfer to a small mixing bowl. Add powdered sugar and vanilla. Beat well. Spread onto cooled cookies. Top each with a pecan half if desired. Yield: about 3 dozen cookies.
Submitted by Mary Sundblad
DESSERTS - Zucchini Pie
Filling:
8 cups peeled and sliced zucchini
2/3 cup lemon juice
1 cup sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
Crust:
4 cups flour
2 cups sugar
1/2 tsp. cinnamon
1/2 tsp. salt
3 sticks butter
Cook zucchini and lemon juice until tender. Add sugar, nutmeg and cinnamon. Simmer for 5 minutes more on low heat. Set aside to cool.
Mix crust ingredients until crumbly. Add 1/2 cup of crust mixture to filling. Pat 1/2 of remaining crust into 12 x 18 inch pan. Bake for 10 minutes at 375°. Pour zucchini filling over crust. Sprinkle with remaining crust. Bake for 30 minutes at 375°.
"Tastes like apple pie. Recipe can be divided into 2 pie plates."
Submitted by Mary Sundblad
8 cups peeled and sliced zucchini
2/3 cup lemon juice
1 cup sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
Crust:
4 cups flour
2 cups sugar
1/2 tsp. cinnamon
1/2 tsp. salt
3 sticks butter
Cook zucchini and lemon juice until tender. Add sugar, nutmeg and cinnamon. Simmer for 5 minutes more on low heat. Set aside to cool.
Mix crust ingredients until crumbly. Add 1/2 cup of crust mixture to filling. Pat 1/2 of remaining crust into 12 x 18 inch pan. Bake for 10 minutes at 375°. Pour zucchini filling over crust. Sprinkle with remaining crust. Bake for 30 minutes at 375°.
"Tastes like apple pie. Recipe can be divided into 2 pie plates."
Submitted by Mary Sundblad
CAKES - Earthquake Cake
1-1/2 cups pecans, chopped
3 ounces coconut (optional)
1 German chocolate cake mix
1 stick butter
8 ounces cream cheese
1 box powdered sugar (16 oz./3-1/2 cups)
Preheat oven. Grease a 9x13 inch pan. Sprinkle pecans in bottom of pan. Sprinkle coconut (if using) over pecans. Prepare cake mix according to package directions. Pour over pecans and coconut. Melt butter and cream cheese together, add powdered sugar; mix well. Pour mixture over cake batter. Bake for 45 minutes at 350°. Remove from oven and cool.
Submitted by Mary Sundblad
3 ounces coconut (optional)
1 German chocolate cake mix
1 stick butter
8 ounces cream cheese
1 box powdered sugar (16 oz./3-1/2 cups)
Preheat oven. Grease a 9x13 inch pan. Sprinkle pecans in bottom of pan. Sprinkle coconut (if using) over pecans. Prepare cake mix according to package directions. Pour over pecans and coconut. Melt butter and cream cheese together, add powdered sugar; mix well. Pour mixture over cake batter. Bake for 45 minutes at 350°. Remove from oven and cool.
Submitted by Mary Sundblad
Wednesday, September 20, 2017
CASSEROLES - Spinach-Cheese Bake
2 - 16 oz. frozen chopped spinach
4 eggs, beaten
1 - 8 oz. pkg. cream cheese, cut in 1/2" cubes
8 oz. processed cheese, cut in 1/2" cubs
3 T minced onion
4 T all-purpose flour
1 stick butter, melted
1 tsp. salt.
Topping:
1/2 cup melted butter
1 cup fine bread crumbs
2/3 cup grated parmesan cheese (3 oz.)
Cook spinach according to directions on package, drain. Stir in flour, Stir in eggs, cheese cubes, butter, onion and salt. Prepare topping and sprinkle over spinach mxture. Bake in 350° oven until bubbly (about 30 - 45 minutes). Makes 12 servings.
Submitted by Mary Sundblad
4 eggs, beaten
1 - 8 oz. pkg. cream cheese, cut in 1/2" cubes
8 oz. processed cheese, cut in 1/2" cubs
3 T minced onion
4 T all-purpose flour
1 stick butter, melted
1 tsp. salt.
Topping:
1/2 cup melted butter
1 cup fine bread crumbs
2/3 cup grated parmesan cheese (3 oz.)
Cook spinach according to directions on package, drain. Stir in flour, Stir in eggs, cheese cubes, butter, onion and salt. Prepare topping and sprinkle over spinach mxture. Bake in 350° oven until bubbly (about 30 - 45 minutes). Makes 12 servings.
Submitted by Mary Sundblad
MAIN DISHES - Stuffing Meatloaf
1 package Stove Top Stuffing mix, dry..
1 cup warm water
1-1/2 lbs. lean ground beef
2 eggs, slightly beaten
1 package onion soup mix
Preheat oven 350°. Coat inside of bundt pan with cooking spray.
Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water.
Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together.
Place evenly into bundt pan. You can also put into muffin tins to make individual loafs. Bake 1 hour or until no longer pink inside. Remove and allow to rest 5 minutes before cutting into.
Submitted by Mary Sundblad
1 cup warm water
1-1/2 lbs. lean ground beef
2 eggs, slightly beaten
1 package onion soup mix
Preheat oven 350°. Coat inside of bundt pan with cooking spray.
Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water.
Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together.
Place evenly into bundt pan. You can also put into muffin tins to make individual loafs. Bake 1 hour or until no longer pink inside. Remove and allow to rest 5 minutes before cutting into.
Submitted by Mary Sundblad