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Sweet Tooth Recipe Exchange by

The holidays may still be a ways off but I am already thinking of all the delicious delectibles that come with the winter months.

Just over the weekend as I was looking online for a buttercream frosting recipe, I ran across a recipe for sugar cookies (my personal Christmas favorite). I instantly started making plans for a cookie-baking day with my roommate. I know I'm not the only one that loves filling brightly-colored tins with tasty treats. In many families, it is a holiday ritual to set aside a day or a weekend to mass produce Christmas goodies.

But one of the best parts about the holiday baking season is finding new recipes, new favorites. I love old-world recipes, those passed down from generation to generation, those that aren't afraid to include "real butter" as one of their ingredients. I've already tapped my grandmother and her friends for their family favorites, so now I turn to you.

Do you have a recipe that begs to be shared with the world (or at least with a 20-something eager to expand her recipe base)? What cookies/candies/bars are a "must make" for your family? What earns rave reviews at every holiday soiree? Share your family favorites here.

Let's create a recipe exchange that leaves readers drooling and running to the grocery store.

Oct 12, 2006 | 1469 views | 10 10 recommendations | email to a friend | print


Hi, It is such a nice stuff
by stellaf
 in response to Sweet Tooth Recipe Exchange
Feb 07, 2009 | 9 9 recommendations | email to a friend | print

Hi,
It is such a nice stuff and I really like it. Thank you so much for sharing.
Stella

Those sound wonderful, and
by txaggie94
 in response to Sweet Tooth Recipe Exchange
Nov 01, 2006 | 9 9 recommendations | email to a friend | print

Those sound wonderful, and not hugely time-consuming. I’m going to try them!
Thanks!!
-Katie

Black Raspberry Strips
by mystiflyer
 in response to Sweet Tooth Recipe Exchange
Oct 31, 2006 | 10 10 recommendations | email to a friend | print

Black Raspberry Strips
Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with homemade black raspberry jam and drizzled with a powdered sugar glaze.
1/3 cup granulated sugar
5 tablespoons butter or stick margarine, softened
1 1/2 teaspoons vanilla extract
1 large egg white
1 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
1/3 cup black raspberry jam
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
1/4 teaspoon almond or vanilla extract
Preheat oven to 375°.
Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.)
Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.
Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.
Yield: 2 dozen (serving size: 1 cookie)

Pumpkin Drop Cookies - to go
by MFrancisco
 in response to Sweet Tooth Recipe Exchange
Oct 18, 2006 | 9 9 recommendations | email to a friend | print

Pumpkin Drop Cookies – to go along with the pumpkin theme

1/2 cup butter or margarine

1-1/2 cup brown sugar, packed

2 large eggs

1 cup canned pumpkin

1 teaspoon vanilla

1 teaspoon grated lemon peel

1 teaspoon lemon juice

2-1/2 cups sifted all-purpose flour

1 teaspoon salt

3 teaspoon baking powder

1-1/2 teaspoon pumpkin pie spice

1/4 teaspoon ginger

 

Pre-heat oven to 375 degrees. Cream butter and brown sugar together until fluffy. Beat in eggs one at a time. Stir in pumpkin, vanilla, lemon peel and lemon juice. Resift flour with baking powder, salt and spices. Blend into butter mixture. Drop by tablespoons onto a greased baking sheet two inches apart. Bake 12-14 minutes. Cool. Frost with a thick buttercream frosting and decorate with candy corn.

 

Pumpkin Chocolate Chip
by txaggie94
 in response to Sweet Tooth Recipe Exchange
Oct 17, 2006 | 8 8 recommendations | email to a friend | print

Pumpkin Chocolate Chip Muffins
I really like Pumpkin Chocolate Chip muffins. My husband made them for me when we first started dating, and I was sure I would hate them. But, turns out I love them. I make a couple of batches every year about this time.
1-2/3 cups all-purpose flour
1 cup granulated sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 cup plain pumpkin
1 stick butter, melted
1-1/2 cups chocolate chips
Heat oven to 350.
Prepare muffin pan with muffin cups or grease.
Mix flour, sugar, spice, baking soda, baking powder and salt in a large bowl.
In another bowl, beat eggs, add pumpkin and butter (make sure that the butter has cooled so that you don’t cook the eggs). Whisk until well-blended. Add chocolate chips.
Pour liquid over dry ingredients and fold with a spatula until the dry ingredients are moistened.
Bake 20-25 minutes.
These taste great when left in an airtight container for a day and then reheated.
Enjoy!

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