Friday, October 31, 2008

Stuffed Peproncini

20 Peperoncini (pickled tuscan 2 tb Minced shallot
4 oz Cream cheese, softened 2 ts Fresh lemon juice
2 tb Unsalted butter, softened 3 oz Thinly sliced smoked salmon,
2 tb Minced fresh dill

Instructions for Peperoncini Stuffed with Smoked Salmon and Dill Cream
Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the sallot, a nd the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper well. Transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked slamon and dill cream into the peperoncini. The peperoncini may be prepared 1 day in advance and kept covered and chilled.

Circus Peanut Pumpkins

Circus peanuts
Green gumdrops
Granulated sugar
Skewer or toothpick
1. For each pumpkin, cut one circus peanut in half. Cut a small piece from a green gumdrop and trim away the sugar coating so you have a dot of the sticky inside. Use this piece as glue to stick the two halves of the peanut together, bottom to bottom.

2. Roll the pumpkin in the palms of your hands to make it round. Press lightly; you don't want to compress the candy too much.

3. Use a skewer or toothpick to poke a hole in the top of the pumpkin and draw lines down the sides. Cut another small piece from the green gumdrop and roll it in granulated sugar, molding it into a slightly conical stem shape with your fingers. Insert the stem into the hole on the top of the pumpkin.

Thursday, October 30, 2008

Pumpkin Beer Quick Bread

14.6 ounces all-purpose flour (about 3 1/4 cups)
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup ground flaxseed
2 1/2 cups sugar
2/3 cup canola oil
2/3 cup Vermont pear beer
1/2 cup egg substitute
2 large eggs
1 (15-ounce) can pumpkin
Cooking spray

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.

3. Combine 1/2 cup water and flaxseed.

4. Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

Beer Cake from

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup beer
1/4 cup vegetable oil
4 eggs

Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.
Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. For glaze, heat 4 oz. beer, 2 T butter and 1 1/2 C granulated sugar to boiling. Drizzle on and serve.

Baked Brie with Ham

1 box Pepperidge Farms Puff pastrt
6 thin slices deli ham
1 round of brie
Wrap 1 sheet of pastry around the brie. Place ham on top. place other sheet of puff pastry on top of the brie, cut off excess for decoating. Brush with an egg wash and bake at 400 degrees F for 30-35 minutes. Serve.

Raisin Bread

Raisin Bread from :

Pumpkin Clover Leaf Rolls

3 3/4 cups flour, plus more for sprinkling
2 1/4 teaspoons instant yeast
1 teaspoon salt
1/4 cup milk
1/4 cup honey
1/2 cup fresh pureed pumpkin
1 egg
1/2 cup warm water
1/2 cup butter
In a large bowl mix together the flour, yeast and salt, and set aside.
Pour the milk into a microwave safe bowl (or 4cup measuring cup) and microwave on high for 30 seconds.Whisk in the honey, pumpkin, egg and water (the liquid mixture should be less than 110 deg or it will kill the yeast).
With a fork, blend the pumpkin mixture into the flour mixture, until you have a soft dough.Cover with plastic wrap and refrigerate for atleast 1 hour.
Melt the butter and set aside. Divide the dough in half then divide each half into 6 portions, then divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup, continue until all 12 cups are filled.
Drizzle or brush each roll with 1/2 tsp of leftover melted butter and sprinkle the remaining slivered sage leaves on top. Let the rolls rise in a warm spot (atleast 70 deg) until they are double in size, about 1 - 1 1/2 hours. The three balls of dough will rise together to form a cloverleaf shape.
Heat the oven to 350 and bake the rolls until golden, about 15-17 minutes.

Wednesday, October 29, 2008

Daring Baker October Challenge

This months challenge“Pizza Napoletana” from Peter Reinhart's “The Bread Baker's Apprentice” was chosen by Rosa @ . Who does not love a good pizza. The crust recipe was very similar to my usual recipe, except for the amount of oil. The increase in olive oil produced an even cruchier crust. I baked my pizzas at 550 degrees F for 12-13 minutes. Excellent flavor. The recipe stated 6 small pizza so i made 4 good size pizza. i made 3 pizzas with a cheese blend and homemade sauce and 1 pizza was the same but I added caped and Kalamta olives. We all loved this challenge. I will used this recipe again in the future. Here is the recipe for regular and gluten free.

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled - FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting


1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.


2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.


8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.


8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.


10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.


11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.


12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.


13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving

Sunday, October 26, 2008

Candy Bar Bars

adapted from:

In a saucepan melt 1cup butter. Stir in:1 cup brown sugar,3 cups quick cooking (not instant) oatmeal,1/2 cup corn syrup and 1 cup flour.

Spread this mixture into a greased 9X13 pan and bake at 350° for 18 minutes. Don't over bake.let cool for 1 hour. In a saucepan stir together 1 C smooth peanut butter, 1/2 C crunchy peanut butter ,1 1/2 semisweet chocolate chips. mix until smooth.Spread this on top and sprinkle with 1/2-3/4 cup of crushed peanuts. Refrigerate overnight. 1 hour prior to serve take out of the refrigerator and slice before serving.

Saturday, October 25, 2008

No Knead Whole Grain Baguette Buns

This recipe is from Artisan Bread In Five Minutes a day. Check the website for detailed photos and instructions:

Cake Balls

1 (18.25 ounce) package spice cake
1 (16 ounce) container prepared cream cheese frosting
1 (3 ounce) bar white chocolate flavored confectioners coating

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. At this point you can roll in sprinkles or decorations. Place on waxed paper to set.

Crockpot Cola Chicken

1 1/2 C cola
2 T rice wine vinegar
1 tsp. chicken boullion
1 tsp. chili powder
2 dashed of granulated garlic
1 tsp. dry mustard
1/2 tsp. crushed red pepper
2 medium onions, chopped
1 C ketchup
1/2 C Worcestershire sauce
2 T butter
2 lb. boneless, skinless chicken
In a saucepan combine all ingredients, but the chicken, simmer for 10-15 minute. In a crockpot place half of the sauce, then the chicken, and the rest of the sauce. Cook on high for 6-8 hours, serve with rolls.

Friday, October 24, 2008

Ritz Spiders

2 Ritz crackers
2 Mini chocolate chips ( for the eyes)
1 Piece of licorice cut in 4 pieces and then half the 4 pieces
Spread peanut butter on 1 Ritz cracker, place other cracker on top. Push licorice legs in between the 2 crackers, place mini chip for eyes.


In a bowl combne: 1/3 C honey, 1/4 c maple syrup, 2T water, 1/3 C vegetable oil, 1/2 tsp. vanilla. Set aside.
In a large bowl combine: 4 C rolled oats, 1/4 C sesame seeds, 1 C Rice Krispies, 1/2 C ground flax seeds, 1/2 c sunflower seeds, 1/2 C sliced almionds, 1/2 C chopped walnuts, 3/4 C coconut. Mix together and mix wet ingredients in. Spread on 2 parchment lined jelly roll pans. cook at 350 degree F for 30 minutes being sure to stir every 10 minutes. Take out to coool and stir in 1 C dried apricots, 1 C dried cranberries, 1/2 dried apples and 1 c raisins.

Blitz Bread

1 1/2 cups warm water
3 tablespoons olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
1/4 cup Vermont cheese powder, optional
Pizza Seasoning, optional
12 ounces warm water
1 1/4 ounces olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
14 3/4 ounces King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
1 ounce Vermont cheese powder, optional ( I used 1/4 C grated Parmesean cheese)
Pizza Seasoning, optional
1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.

3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.

4) While the dough is rising, preheat the oven to 375°F.

5) Gently poke the dough all over with your index finger.

6) Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.

7) Bake the bread till it's golden brown, 35 to 40 minutes.

8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

A See Through Ghost

Place 2 sheets of waxed paper together and cut out a ghost shape. Cut yes and a mouth from construction paper.Lay them between the waxed paper. Place the waxed paper between 2 sheets of newspaper. Press with a warm iron. Fringe or rip the bottom of the ghost. Punch a hole in the ghost and hang it with a piece of thread or plastic fishing line.

Thursday, October 23, 2008

King Arthur Classic Sandwich Bread

3 cups King Arthur Unbleached All-Purpose Flour*(I used 2 C whole wheat flour and 1 C all purpose)
1/2 cup milk (skim, 1%, 2% or whole, your choice)**
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.

**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for about 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.

Wednesday, October 22, 2008

Sour Cream Mushroom Chicken

Heat oven to 375 degrees F. In a bowl comibine 1 C sour cream, 2 cans of condensed cream of mushroom soup and 1 C half and half. In the bottom of an oiled 9X13" pan place a four of the soup mixture. Layer 10-12 strips of cooked bacon, 4-6 boneless skinless chicken breasts, 2 small cans of mushrooms(draineed) and the rest of the soup mixture on top. Cover with foil and bake for 1 hour or until bubbly and fully cooked.

Indian Corn Pin from Oriental Trading Co.

Spicy Greens and Beans

I used kale and it was a bit tough. I also used Fank's Red Hot sauce instead of crushed red pepper like I usually use. I am going to stick with escarole and my old recipe.

Monday, October 20, 2008

Dough Nuts From Family Fun Magazine

Chocolate Frosting or Peanut Butter(I used peanut butter)
Crumbled Toffee
1. Frost a third or so of a plain or glazed doughnut hole with chocolate frosting or peanut butter.

2. Roll the frosted top in crumbled toffee (look for it in the baking section of grocery stores), then add a small piece of a pretzel for the stem.

Sunday, October 19, 2008

King Arthur Flour Applesauce Oatmeal Bread

1/2 cup granulated sugar
1/2 C brown sugar
2 large eggs
1/2 cup canola oil
1½ tsp vanilla extract
1/2 cup King Arthur 100% White Whole Wheat Flour
1cup unbleached all-purpose flour
1/4 tsp baking powder
1½ tsp. ground cinnamon
½ tsp ground allspice
¼ tsp ground nutmeg
½ tsp salt
½ cup rolled oats
¾ cup applesauce
1/3 cup chopped walnuts (optional)

Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan.

In a large bowl, mix together the sugar, eggs, oil and vanilla. In a separate bowl, whisk together the flours, baking powder and soda, and spices, and add them to the wet ingredients in the bowl. Mix in the oat flakes, applesauce and walnuts (if using).

Pour batter into prepared pan, and bake 40 to 50 minutes, until a toothpick comes out clean when you test the bread. Remove the bread from the oven, and cool completely.

Yield: 1 loaf

Butterscotch Brownies

1/4 cup butter
1 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup self rising flour
1 teaspoon baking powder
1/2 cup chopped walnuts

Preheat oven to 375 degrees F (175 degrees C). Grease an 9X9 inch baking pan.
In a large saucepan; melt butter, beat in brown sugar. add egg, flour, vanilla, and walnuts; beat until smooth and well blended. Pour into prepared baking pan. Bake 25 minutes. Cool in pan on a wire rack. Cut into squares.

Whole Wheat Beer Bread

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Baked Pork Chops with Onions, Potatoes and Carrots

Envelope Refashion

I found this cute idea:Envelope Refashion

Posted using ShareThis back in August and we finally made the envelopes tonight. Fun and easy.

Saturday, October 18, 2008

5 Pointed Star Cont.

1. First you need construction paper or scrapbooking paper, pencil, scissors and designated plate.
2. Trace a circle around your plate and cut it out.
3. Fold circle in half.
4. With open side facing down, fold corners down to center of semicircle, then unfold to create 2 creases. Fold left corner to the farther crease so the edges line up.
5. Fold the left section once more toward the center.
6. Fold the right section to the back, creating a thick triangle.
7. Cut a triangle off the bottom as shown in the lower picture. Unfold and now you should have a star.

Easy 5 Pointed Star

Makeover Multigrain Waffles

1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 eggs
4 egg whites
3 cups buttermilk
1/2 cup unsweetened applesauce
3 tablespoons canola oil
2 tablespoons butter, melted
Butter and maple syrup, optional
In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, egg whites, buttermilk, applesauce, oil and butter; whisk into dry ingredients just until blended.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with butter and syrup if desired

Thursday, October 16, 2008

Sour Cream Cookies

1 1/2 cups white sugar
1 cup butter
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
Cover and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.

Party Cookies

3/4 cup shortening
1/2 cup white sugar
1 (3 ounce) package fruit flavored gelatin mix
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C).
Mix thoroughly shortening, sugar, gelatin, eggs and vanilla. Blend in dry ingredients.
Roll dough into 3/4 inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten each with the bottom of a glass dipped in sugar. Bake for 6 to 8 minutes.

Scarecrow Cookies

I found this cute idea at More Bake Sale Goodies

Posted using ShareThis . We had a great time with this project. I used homemade sour cream sugar cookies, vanilla canned frosting, pecan crackers for the hair, wafer cookies for the hat, 2 different types of red licorice for the scarecrows hat and lip, 2 chocolate chips for his eyes and 1 candy corn for his nose. Fun and cute.