Two Salsa Dips

Pool’s Creamy Salsa Dip

       This is always a big hit, and it's VERY easy to make. 

1 8 oz cream cheese, softened

1 C salsa, slightly drained

Mix together in a bowl.  (A mixer helps, especially if the cream cheese is not softened.)  Best if mixed several hours ahead, and chilled, but it works if you make it when needed. 

Serve with tortilla chips or veggies.

            *          *          *          *          *          *          *

Hot Salsa Dip

       This is a variation of the above. 

1 C salsa

1 block of Velveeta Cheese (small box)

Cut Velveeta into chunks and place in microwaveable bowl.  Mix in salsa.  (May adjust with more or less to taste.)  Heat until thoroughly melted, about 5-6 minutes. 

Serve with tortilla chips or veggies.

Peach Melba Shortbread Bars

I made these to take to a Japanese earthquake relief fundraiser.  I made one and a half recipes and baked it in a 9 x 13" pan.  (Numbers in parenthesis.) It worked out perfectly. 

I ended up having to trim about half inch off all around because the jam stuck to the foil.  Thank goodness I used the foil.  (The original recipe did not say to do that.)  Because it was for a bake sale, I cut them large (about 3" square), and there were only twelve bars.  Normally, I would not cut them that large; I'd just eat two or three small ones instead and not feel so guilty.

• 2 cups all-purpose flour                (3 C)
• 1/2 cup granulated sugar             (3/4 C)
• 1/4 teaspoon salt                           (1/4 tsp)
• 1 cup cold butter                            (1 1/2 C)
• 1 cup peach preserves                    (1 18 oz jar)
• 6 teaspoons raspberry preserves   (3 Tbsp)
• 1/2 cup sliced almonds                 (3/4 C) 
• Garnish: powdered sugar

• 1. Preheat oven to 350°. Combine first 3 ingredients in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1  cup flour mixture.
• 2. Line an 11- x 7-inch or 9-inch square pan with foil, extending beyond the sides to use to lift the bars out of the pan later. Grease the foil well, especially on the sides, so the jam won't stick.   Press remaining flour mixture onto bottom of prepared pan.
• 3. Bake at 350° for 25 to 30 minutes or until lightly browned.
• 4. Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.
• 5. Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars. Garnish by sprinkling with powdered sugar, if desired.

YIELD: Makes 1 1/2 to 2 dozen small bars 

Southern Living
APRIL 2011

 

http://www.myrecipes.com/recipe/peach-melba-shortbread-bars-50400000111519/

Dream Bars

       I was feeling a need for something sweet for days.  The butter was softening, but no firm plan, until I pulled out Sunset's Cookbook Classics, a large volume that has 8 cookbooks in one. 

     These are delicious cookies.  I prefer baking bar cookies over individual cookies like drop cookies.  Stick these in a pan, spread to edges and bake in one batch; whereas you can spend a whole afternoon baking tray after tray of drop cookies.  I also like that many of them are two or more layers, mixing up the flavors.

• 1/3  cup  butter, softened
• 1/2  cup brown sugar, + 1 cup
• 1  cup flour, + 2 Tbsp
• 2  large eggs, lightly beaten
• 1 tsp vanilla
• 1  teaspoon  baking powder
• 1/4  teaspoon  salt
• 1 cup shredded coconut (65 g)
• ½ cup dried cranberries (65 g)
• 1 cup chopped nuts (100 g)

*Orange Frosting

• 4 Tbsp butter, softened
• 1 ½ - 2 cups powdered sugar
• 1  teaspoon grated orange zest
• 1 tsp vanilla
• 2 Tbsp fresh orange juice
• 1 tsp fresh lemon juice (optional)

 

 Beat butter and 1/2 C sugar at medium speed with an electric mixer until creamy.  With fork, blend in 1 cup flour until mixture resembles fine crumbs.  Press firmly into a greased 13- x 9-inch baking pan forming an even layer.  Bake at 375° for 10; let cool in pan on a rack.

Meanwhile, whisk together eggs until light and lemon colored; gradually beat in remaining 1 cup sugar.   Add vanilla, 2 Tbsp flour, salt, and baking powder.  Stir in coconut, cranberries, and nuts until thoroughly combined.

Pour over baked crust spreading evenly.  Return to oven and bake for 20 minutes or until topping is golden; then let cool in pan on a rack for 10-15 minutes while preparing frosting.*

Cut partially cooled cookies into bars (1 ½” x 2-3”), but do not remove from pan.  Spread frosting over cookies and let cool completely in pan on rack.  (Don’t frost cookies before cutting them—if you do, frosting will crack when cookies are cut.)

Store covered.                                           Makes 2-3 dozen

*Orange Frosting:

            In a 2-qt bowl of an electric mixer, beat softened butter with powdered sugar until creamy.  Add vanilla, grated orange peel, and enough orange juice (and lemon juice) to make a good consistency.

 

Sunset Classics, Cookie Book  P. 749

Kay's Peppermint Cookies

Here are all the cookies: (L-R) Kay's Peppermint Cookies, Toffee Grahams,(plain and chocolate covered), Christmas Sandies, and Benne (Pecan) Wafers.

Lisa brought these cookies to us one Christmas. The recipe was from her mother-in-law, Kay.

1 C butter                             1 1/2 C flour        

1 1/2 tsp vanilla                    1/4 tsp salt

1 C powdered sugar              1 C oats

1/4 cup crushed peppermints (about 10 mini-candy canes)

additional powdered sugar

Cream butter and vanilla. Add sugar, flour, and salt. Stir in oats, and candy. Form into 1-inch balls. Roll in additional powdered sugar and press each cookie with a fork.

Bake at 325o for 15 minutes on an ungreased cookie sheet. Store in a tightly covered container.

Makes about 5 dozen small cookies

Benne Wafers from Wednesday Chef

Benne wafers made with sesame seeds

Made with toasted pecans after I used up sesame seeds.  Both absolutely DELICIOUS!

     I have read about these in the past.  Then I recently read a post about these at: http://www.thewednesdaychef.com/the_wednesday_chef/2010/12/benne-wafers.html  ( I was waiting for a response for permission to post this, but have not heard back, and now the response section is closed.)

It's a very lengthy article.  After you read the section just below the cookies, scroll down until you see the ingredients on a table, then start reading again. (I just made a 2^nd batch, and since I had no more sesame seeds, I used finely chopped roasted pecans. I think I like these even better!)

     As you can see, mine are quite odd shaped, except for one batch that happened to be sort of round.  I was a little more careful with that batch about the size of the dough.  Little means about 1 level teaspoon or a small marble size, (makes about 2 inch cookies) which will make almost 5 dozen.   Mostly I wasn't patient enough to make them that small, and I didn't bother trying to make them too round either, which ended with ghost-shaped cookies.  I took some out of the oven too soon (because they were too big) and they were more chewy than crispy, but still very tasty. 

     They really need to be the same size on each pan.  You have to be sure to bake them until very golden brown, then wait until it cools before trying to remove them.

     Some other online recipes used more flour and suggested toasting the sesame seeds first.  I think toasting would make the cookies taste even better.  These wafers are very thin and you'd probably have to eat about a 5 to 8 to equal one 3-inch chocolate chip cookie, but these are a real treat!  Let me know what you think.

Note: Some people reported having issues with the texture of their cookies; please remember that the butter you use must not be warm or room temperature, but cool to the touch and still quite firm before you begin to cream it with the sugar. Here's an article on butter in baking for your reading pleasure.)
1 1/2 tablespoons unsalted butter, cool but not cold
1 cup light brown sugar
1 egg
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup sesame seeds
1. Preheat the oven to 350°F (175°C).
2. Cream together the butter and sugar until light and well-combined. Add the egg and beat until combined. Add the flour, salt, vanilla extract and sesame seeds. Mix until all the ingredients are combined.
3. Drop small spoons of dough onto a parchment-lined baking sheet. Flatten the wafers with a knife dipped in ice water.
4. Bake for 6 minutes. The cookies should be a golden brown with deeper golden edges. Pull the parchment paper off the sheet pan onto a cooling rack. After about 5 to 8  minutes, gently pull the cooled cookies off the parchment. Reuse the parchment for the next batch.
5. Cool completely and store in a tin for up to 2 weeks.  They will lose their crispness if not tightly contained.

Christmas Sandies

 The original recipe coated these cookies with colored nonpareils, but that didn't appeal to me, plus I didn't have any on hand.  I have used plain sugar, which shows off the cranberries and makes it attractive. But I rather like the taste of these with the powdered sugar.  Try some of each and decide which you like best.

• 1  cup  butter, softened
• 1/2  cup  powdered sugar
• 1  teaspoon  vanilla
• 2  cups  all-purpose flour
• 1  cup  finely chopped dried cranberries*
• 2  teaspoon  finely shredded lemon peel
•  1/2-1 cup  powdered sugar for rolling in after baking (Optional)

Directions

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping bowl. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in cranberries, lemon peel, and any remaining flour (use your hands to work in flour, if mixture seems crumbly).

2. Shape mixture into 3/4- or 1-inch balls.( Roll dough balls in sugar now or in powdered sugar after baking). Arrange balls 1 inch apart on prepared cookie sheets.

3. Bake in the preheated oven for 13 minutes for 3/4-inch balls, or 15 minutes for 1-inch balls, or until bottoms of cookies are light brown. Transfer to wire racks and let cool. (Or roll in powdered sugar while still warm)

Makes about 72 3/4-inch cookies or 36 1-inch cookies.

*Tip: Place dried cranberries in a food processor. Cover and process until finely chopped. Or finely chop cranberries by hand.

http://www.bhg.com/recipe/cookies/christmas-sandies/

Toffee Grahams (or Cracker Brittle)

I first had these when they were given as a favor at a party.  Only 4 ingredients!  Simple to assemble!  And the best part, they're very delicious!

Option: Cover with chocolate.

*Graham Crackers (about 12-15-- half a box or whatever fits your pan)
*1/2 - 1 cup sliced almonds 

*1 cup butter  (2 sticks)   Do not use margarine.

*1/2 cup sugar

*1 cup chocolate chips (optional)

1. Line a cookie sheet (that has sides i.e. jelly roll pan) with foil.  Lay graham crackers right next to each other so they are touching.  Fold the foil up so it helps to contain the hot liquid.
2. Heat the butter and sugar at medium heat, stirring off and on for approximately 3-4 minutes after the mixture starts to bubble.  The mixture should look thick and yellowish and pulls away from the sides of the pot when stirred at the edge of the pot.  (What you are doing is cooking the butter and sugar to a semi-crystallized state.)
3. Immediately pour butter mixture over the crackers, spreading evenly with a knife.  Sprinkle with almonds now if you are NOT adding the chocolate frosting.
4. Bake 15 minutes at 350 degrees.  Be careful not to burn the brittle. Take out the brittle when it is golden brown… the center can be a bit yellow-y.  The brittle will darken after being taken out of the oven.
5. Turn off the oven.  If desired,  sprinkle chocolate chips on the hot toffee, then put back into the oven for 2-3 minutes.  Remove from oven and smooth over with a knife or spatula.  Sprinkle on the almonds.  Let cool, then put into refrigerator for 10 minutes for the chocolate to harden.
6. Cool and break into pieces.