caramel apple bars
From Janelle Zook of Orange
crust iNGREDIENTS:
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� cup butter
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1 cup brown sugar, packed
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1 � cups all-purpose flour
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1 cup quick oats
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1 t salt
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� t baking soda
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� cup chopped pecans
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filling iNGREDIENTS:
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4 � cups chopped apples
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3 T flour
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14-oz. pkg. caramels
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3 T butter
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DIRECTIONS: Crust: In a mixing bowl, cream butter and
brown sugar until fluffy. Add flour, oats, salt and baking soda. Mix well.
Stir in pecans. Set aside 2 cups. Press remaining oat mixture into bottom of
an ungreased 13x9x2-inch pan. Filling: Toss apples with flour. Spoon over
crust. In a saucepan, melt caramels and butter over low heat. Drizzle over
apples. Top with reserved oat mixture. Bake at 400� for 25-30 minutes. Cool
before cutting.
Chai Tea
From Debbie Day of Catlett
INGREDIENTS:
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2 qts. water
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8 bags black tea
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� cup sugar
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16 whole cloves
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16 whole cardamom seeds, pods removed
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5 cinnamon sticks
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8 slices fresh ginger
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1 cup milk
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DIRECTIONS: Combine water, tea, sugar, cloves, cardamom
seeds, cinnamon and ginger in crock pot. Cover and cook on high 2-2� hours.
Strain mixture; discard solids. At this point tea may be covered and
refrigerated for up to 3 days. Stir in milk just before serving. Serve warm
or chilled.
Lemon butter cookies
From Joann Frazier Hensley of McGaheysville
INGREDIENTS:
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1 � cups butter, softened
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1 cup sugar
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1 box (4-serving size) lemon gelatin
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1 large egg
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1 t pure vanilla extract
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4 cups all-purpose flour
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1 t baking powder
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DIRECTIONS: Preheat oven to 400�. Line cookie sheets with
parchment paper, set aside. Beat butter, sugar and gelatin together in a
large bowl with an electric mixer. Add egg. Mix well. Beat in vanilla until
creamy. Gradually add flour and baking powder. Mix until smooth. Using a
35-mm cookie scoop, place dough on parchment-lined cookie sheets. Bake 12-14
minutes or until lightly browned. Slide parchment with cookies onto a wire
rack to cool. Makes about 5 dozen.
rudolph cookies
From Josephine Lunceford of Aylett
INGREDIENTS:
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1 tube refrigerated sugar cookie dough
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Chocolate chips
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Small pretzel twists
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Red M&M candies
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DIRECTIONS: Slice dough into 12-15 cookies and place on
cookie sheet. Press chocolate chips for eyes and pretzel twists for antlers
into each cookie. Bake cookies according to directions. Cool for 1 minute
and place a red M&M in center of each cookie for Rudolph�s nose.
Popcorn bars
From Donna Lock of Jonesville
INGREDIENTS:
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10 cups popped popcorn
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� cup white chocolate chips
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� cup sweetened dried cranberries
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� cup chopped slivered almonds
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10-oz. bag marshmallows
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3 T butter
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DIRECTIONS: Combine popcorn, white choc�o�late chips,
cranberries and almonds in large bowl. Spray 13x9x2-inch pan. Melt
marshmallows and butter in microwave or over medium heat in saucepan on
stove. Stir until smooth and pour over popcorn mixture. Stir to coat
completely. Quickly pour mixture into pan. Place a sheet of wax paper over
top of mixture to level out the bars. Refrigerate 45 minutes or until firm.
Cut bars into squares.
favorite snickerdoodles
From Carol Dewald of Linden
INGREDIENTS:
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1⁄2 cup butter, softened
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1⁄2 cup Crisco
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1 1⁄2 cups sugar
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2 eggs
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2 3⁄4 cups flour
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2 t cream of tartar
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1 t baking soda
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�
t salt
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1⁄3 cup sugar/2 t cinnamon mixture
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DIRECTIONS: Cream butter and Crisco; add sugar and beat
until light. Add eggs and beat well. Combine next 4 ingredients and add to
creamed mixture. Shape dough into 1-inch balls; roll in sugar/cinnamon
mixture. Bake at 400� on ungreased cookie sheets about 10 minutes. Remove
from oven and let cool on sheets for 2 minutes, then remove to racks to cool
completely. Makes about 5 dozen.
Christmas rum cake
From Clara Bowman-Jahn of Leesburg
Ingredients:
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1 cup chopped pecans
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1 box yellow cake mix
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1 3⁄4-oz. box vanilla instant pudding
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4 eggs
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� cup cold water
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� cup vegetable oil
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� cup rum
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Directions: Heat oven
to 325�. Grease and flour Bundt pan; sprinkle chopped pecans in bottom. Mix
remaining ingredients in bowl. Beat well. Pour batter in pan, spreading
evenly. Bake 1 hour. Cool before glazing.
Glaze Ingredients:
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�
lb. butter
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�
cup water
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1 cup sugar
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� cup dark rum (Captain Morgan Original)
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Powdered sugar
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Glaze Directions: Melt butter, stir in water and
sugar, boil 5 minutes while stirring, then remove, stir in rum. Remove cake
from pan, prick top and pour glaze over cake. Sprinkle with powdered sugar.
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