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Buttery Spritz Cookies

Buttery Spritz Cookies

Ingredients
1 cup butter, softened
1-1/4 cups confectioners’ sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
Colored sugar and sprinkles, optional
Melted chocolate candy coating, optional

Directions
Preheat oven to 375°. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt. Gradually add to creamed mixture; mix well.

Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, decorate with colored sugar and sprinkles.

Bake 6-8 minutes or until set (do not brown). Remove to wire racks to cool completely. If desired, dip baked cookies in melted candy coating and decorate with sprinkles. Let stand until set. Yield: 7-1/2 dozen.

Recipe found here: Buttery Spritz Cookies

Hearty Potato Soup

Hearty Potato Soup

Ingredients
6 medium potatoes, peeled and sliced
2 carrots, chopped
6 celery ribs, chopped
8 cups water
1 onion, chopped
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups 2% milk

Directions
In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.

In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts).

Recipe found here: Hearty Potato Soup

Triple-Cheese Macaroni

Triple-Cheese Macaroni

Ingredients
1 package (16 ounces) elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Directions
Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly. Yield: 6 servings.

Recipe found here: Triple-Cheese Macaroni

Prosciutto Parmesan Pinwheels

Prosciutto Parmesan Pinwheels

Ingredients
1 package (17.3 ounces) frozen puff pastry, thawed
2 tablespoons Dijon mustard
6 ounces thinly sliced prosciutto or deli ham, chopped
1-1/4 cups shredded Parmesan cheese

Directions
Unfold puff pastry. Spread mustard over pastry to within 1/2 in. of edges. Sprinkle with prosciutto and cheese. Roll up each pastry sheet. Using a serrated knife, cut into 1 in. slices.

Place on greased baking sheets. Bake at 400° for 12-15 minutes or until puffed and golden brown. Serve warm. Yield: 20 appetizers.

Recipe found here: Prosciutto Parmesan Pinwheels

Cherry Bars

Cherry Bars

Ingredients
1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling

GLAZE:
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons milk

Directions
Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.

Spread 3 cups batter into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining batter by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.

In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency. Drizzle over top. Yield: 5 dozen.

Recipe found here: Cherry Bars

Plantain Fritters

Plantain Fritters

Ingredients
2 large ripe plantains or bananas, peeled
1 cup self-rising flour
1 small onion, cut into wedges
1/4 teaspoon salt
Dash pepper
Oil for deep-fat frying

Directions
Place plantains in a food processor; cover and process until smooth. Add the flour, onion, salt and pepper; cover and process until blended (batter will be moist).

In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Cook for 1 minute on each side or until golden brown. Drain on paper towels. Yield: 28 fritters.

Editor’s Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Recipe found here: Plantain Fritters

Cherry Chocolate Coconut Cupcakes

Cherry Chocolate Coconut Cupcakes

Ingredients
1 package (10 to 12 ounces) vanilla or white chips
1/2 cup butter, cubed
1 cup heavy whipping cream
1 teaspoon coconut extract
1 can (21 ounces) cherry pie filling
1 cup buttermilk
2 eggs
2 cups all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 packages (1.9 ounces each) chocolate-covered coconut candy bars
1/2 cup semisweet chocolate chips
1 teaspoon shortening
24 maraschino cherries, well drained
3-1/4 cups confectioners’ sugar
2 tablespoons coarse sugar

Directions
For ganache, place vanilla chips and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chip mixture; whisk until smooth. Stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally.

In a large bowl, beat the pie filling, buttermilk and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended.

Fill paper-lined muffin cups one-third full. Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter.

Bake at 375° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set.

Remove ganache from refrigerator; gradually beat in confectioners’ sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries. Yield: 2 dozen.

Recipe found here: Cherry Chocolate Coconut Cupcakes

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