Colette Thomas, Carole Cover, Pat Lenczewski, Karyn Thomas Cookie Exchange .............................................................................3 Raspberry-Truffle Brownies .........................................................................................................3 Walnut & Chocolate Chip Bars .......................................................................................................3 Rugelach ............................................................................................................................................4 Cranberry Layer Bars .....................................................................................................................4 Oreo Truffles ..................................................................................................................................5 Lemon Bon Bons................................................................................................................................5 Sandies ..............................................................................................................................................6 Italian Donuts ..................................................................................................................................6 Salted Caramel-Pecan Bars ............................................................................................................6 Frosted Nutmeg Logs .....................................................................................................................7 Hershey’s Secret Kisses Cookies ..................................................................................................8 Lemon Cloud Cookies .......................................................................................................................8 Almond Poppy Tea Cookies .............................................................................................................9 Chocolate Transfer Cookies......................................................................................................... 10 Cinnamon-Almond Cookies ............................................................................................................ 10 Chai Shortbread ............................................................................................................................ 11 Mixed Fruit and Nut Cookies ....................................................................................................... 12 Holiday Fruit Drops ....................................................................................................................... 12 Luncheon Recipes – Colette Thomas December 18, 2010 ............................... 14 Warm Cranberry Wassail ............................................................................................................. 14 Old-fashioned Fruit Compote ...................................................................................................... 14 Special Occasion Salad ................................................................................................................. 14 Banana-Chocolate Chip Bread ...................................................................................................... 15 Apple Cheddar Bread .................................................................................................................... 15 Cranberry Orange Nut Bread ...................................................................................................... 16 Yorkshire Pudding .......................................................................................................................... 16 Cornish Pasties ............................................................................................................................... 17 Standing Rib Roast .................................................................................................................... 17 House Seasoning ........................................................................................................................ 17 Short-crust Pastry .................................................................................................................... 17 Pasty Filling................................................................................................................................. 18 Zesty Winter Vegetables............................................................................................................. 19 Baked Parmesan Broccoli .............................................................................................................. 19 Gingerbread Bites with Orange-Cream Cheese Frosting ....................................................... 20 Orange-Cream Cheese Frosting ............................................................................................. 20 Tiny Tim's Plum Pudding .............................................................................................................. 20 Hard Sauce ................................................................................................................................. 21 2 Cookie Exchange Raspberry-Truffle Brownies 1 ¼ cups semi-sweet choc chips ½ Cup butter ¾ C all purpose flour ¾ C packed brown sugar 2 eggs, slightly beaten ½ tsp baking powder In a large saucepan melt the 1-1/4 cup of chocolate chips and butter over low heat, stir often. Remove from heat. Stir in flour, brown sugar, eggs & baking powder, mix well. Pour into a greased 13x9x2" pan. Bake 350 for 15-20 minutes. Cool. Part 2 1 Cup chocolate chips 1-8oz cream cheese, softened ¼ Cup sifted powder sugar ¼ Cup raspberry preserves In a medium saucepan, melt 1Cup choc chips, then cool. Beat cream cheese fluffy. Stir in melted chocolate, powdered sugar, & raspberry preserves. Spread mixture over cake. Part 3 ½ cup chocolate chips 3tsp butter. In a saucepan, melt 1/2 cup chocolate chips with butter. Blend well, drizzle or spread on cake. Refrigerate at least 1hour, keep in frig. Walnut & Chocolate Chip Bars 1 ¼ Cup All-Purpose Flour ¾ Cup Walnuts, chopped 3 tbs Brown Sugar ½ Cup Light Corn Syrup ½ Cup Butter (no substitutes) 2 tbs Butter, melted 2 Eggs 1 tsp Vanilla ½ Cup Brown Sugar, packed 1 cup chocolate chips Combine flour and the 3 tablespoons brown sugar. Cut in the 1/2 cup butter till mixture resembles coarse crumbs. Pat into an ungreased 11 x 7 x 1 1/2 inch baking pan. Bake in a 375 degree oven for 20 minutes. Meanwhile, beat the eggs with a fork. Stir in the 1/2 cup brown sugar, Walnuts, chocolate chips, corn syrup, melted butter, and vanilla. Pour over baked crust, spreading evenly. Bake 20 to 25 minutes more or till set. Cool. Cut into bars. Chill to serve. Makes 24. 3 Rugelach 1/4 cup light brown sugar, packed 8 ounces cream cheese, at room 1 1/2 teaspoons ground cinnamon temperature 3/4 cup raisins 1/2-pound unsalted butter, at room 1 cup walnuts, finely chopped temperature 1/2 cup apricot preserves, pureed in a 1/4 cup granulated sugar plus 9 food processor tablespoons 1 egg beaten with 1 tablespoon milk, for 1/4 teaspoon kosher salt egg wash 1 teaspoon pure vanilla extract 2 cups all-purpose flour Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well- floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. Cranberry Layer Bars Bake these delicious bars made using Pillsbury® refrigerated sugar cookies sprinkled with cranberries, chips and pretzels – perfect dessert for a bunch. 1 roll (16.5 oz) Pillsbury® 1 egg refrigerated sugar cookies 1 cup chopped fresh cranberries 1 can (14 oz) sweetened 1 cup white vanilla baking chips (6 oz) condensed milk (not 1 cup semisweet chocolate chips (6 oz) evaporated) 1 cup coarsely crushed pretzels (2 oz) 4 2 teaspoons grated orange peel Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Break up cookie dough into pan. With floured fingers, press dough evenly in bottom of pan. Bake 18 to 20 minutes or until puffed and edges are golden brown. In medium bowl, beat condensed milk, orange peel and egg with whisk until combined. Remove partially baked crust from oven. Spread milk mixture evenly over crust; sprinkle evenly with cranberries, chips and pretzels. Bake 25 to 30 minutes longer or until center is set. Cool 1 1/2 hours. Refrigerate 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows. Oreo Truffles 8 oz softened cream cheese,