Volume 9, Issue 108 - November 30, 2005

Hello Recipe Club Member,

Only 25 more shopping days left until Christmas! Yikes! It's been snowing like crazy here in the Rocky Mountains and beginning to feel more like the holidays. I wish I was driving down to Arizona for some fun in the sun. Maybe in January :-)

More cookie recipes can be found just below. Pam says the Candy Cane Cookies are a pain to make, but I tell you, they make those cookie trays look really festive! Give them a try. These are the ones the kids grab first when they see the trays.

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Candy Cane Cookies

Makes approximately 2 dozen

Ingredients:

1/2 cup margarine or butter, softened
1/2 cup shortening
1 cup confectioners sugar
1 egg
1 1/2 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cup flour
1 teaspoon salt
1/2 teaspoon red food color
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Preparation:

Cream together butter or margarine and shortening, blend in confectioners sugar. Mix in egg, almond and vanilla extracts. Work in flour and salt. Divide dough in half and mix red food color into one half. Chill overnight.

Taking approximately 1 teaspoonful of each color, roll into 3 inch long ropes, about 1/4 inch in diameter. Wrap ropes around each other in candy cane pattern, place on an ungreased cookie sheet in the shape of a candy cane. (These will spread some so leave some room between cookies.)

Bake in a 375 degree oven for 9 minutes. Combine the crushed peppermint candy with the granulated sugar and sprinkle over cookies warm from the oven.

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Chocolate Revel Bars

Ingredients:

Cookie Base:

1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick oatmeal

Chocolate Filling:

12 ounce package semi-sweet chocolate chips
15 ounce can sweetened condensed milk
2 tablespoons butter
1/2 teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla

Preparation:

Cookie Base:

Cream butter and sugar until light and fluffy. Mix in eggs and vanilla. Sift together the flour, soda and salt. Mix quick oats with flour mixture. Add dry ingredients to the creamed mixture.

Spread 2/3 of the oatmeal mixture in the bottom of a 15x10x1-inch jelly roll pan. Cover with the following chocolate mixture. Dot with remaining oatmeal. Bake in 350 degree oven for 25 to 30 minutes.

Chocolate Filling:

Mix chocolate chips, sweetened condensed milk, butter and salt together in the top of a double boiler and melt. When smooth, add the nuts and vanilla.

Chocolate Carmel Chews

Makes approximately 32 bars

Ingredients:

Caramel Topping:

1 cup sugar
1/2 cup corn syrup (use a greased liquid measuring cup)
1 1/2 tablespoons unsalted butter
3/4 cup heavy cream
1 teaspoon vanilla

Cookie Base:

1 cup flour
1 cup quick oats
3/4 cup firmly packed light brown sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
12 tablespoons unsalted butter, melted
2 (3-ounce) bars bittersweet or semi-sweet chocolate, chopped into 1/2 inch pieces
1 cup coarsely chopped walnuts

Preparation:

Caramel Topping:

Have a long-handled ladle and a greased 2 cup heatproof measure ready near the range. In a heavy, medium size saucepan, preferably with a nonstick lining, combine the sugar and corn syrup and cook over medium-low heat, stirring constantly, until boiling.

Stop stirring and continue boiling until the mixture caramelized to a deep amber (a candy thermometer will read 370 degrees). Immediately remove the pan from the heat and add the butter and cream, using the ladle to pour in the cream gradually to avoid spattering.

Return the caramel to the range and continue boiling on medium-high heat for about 1 1/2 minutes or until a candy thermometer reads 240 degrees or the caramel is reduced to 1 1/2 cups.

Immediately pour the caramel into the prepared cup and allow it to cool for a least 10 minutes or up to 1 hour (the caramel should still be pourable). Stir in the vanilla extract after 10 minutes.

Cookie Base:

Butter or grease only the sides of a 13 x 9-inch pan and set aside.

In a large mixing bowl, at medium speed, beat together the flour, oats, brown sugar, baking soda and salt for about 3 minutes, or until well mixed. At low speed, beat in the melted butter. Scrape the mixture into the prepared pan and pat it in to coat the bottom evenly.

Bake for 10 minutes in a 350 degree oven. Remove the pan from the oven and evenly sprinkle on the chocolate pieces and walnuts. Drizzle the caramel mixture evenly on top and return the pan to the oven for 20 minutes more, or until bubbling. (The caramel will bubble, coating most of the surface.)

Allow the chews to cool completely in the pan on a wire rack. Use a small metal spatula or pancake turner to dislodge the sides and invert the chews onto a plastic wrap covered cookie sheet. Re-invert it onto a cutting surface and cut it lengthwise into 4 strips (each about 2 inches wide) and then crosswise into 8 strips (about 1 1/2 inches wide). Place on paper towels for at least 15 minutes to absorb the excess butter.

Source: Adapted from Rose's Christmas Cookies