By Staff
Christmas without brownies: Who ever heard of such a thing?
It suddenly occurred to me that we have not shared a brownie recipe or a sandie recipe. Both are a must for Christmas.
This brownie recipe is called Quick Delicious Brownies and belonged to a special friend. Your family will love them and so will Santa. They make a great finger food.
Sandies are also quick to make. The ingredients are simple and easy to find. This recipe will turn out three dozen.
Quick Delicious Brownies
1 stick butter
1 c. sugar
4 T. cocoa
2 eggs
1 c. all purpose flour
1/2 t. baking powder
pinch of salt
1/2 t. vanilla
1/2 c. chopped nuts (optional)
Melt butter in medium saucepan. Add sugar and cocoa, mixing thoroughly. Remove pan from heat and add eggs, dry ingredients, vanilla, and nuts. Pour into a greased and floured pan measuring 9x9x2. Bake at 350 degrees for 25 to 30 minutes.
Sandies
1 c. butter or margarine
2 t. water
2 c. plain flour
1/3 c. granulated sugar
2 t. vanilla
1 c. chopped nuts
Cream butter and sugar. Add water and vanilla. Mix well. Blend in flour and nuts. Chill four hours. Shape into balls or fingers. Bake on ungreased cookie sheet at 325 degrees for about 20 minutes. Remove from pan. Cool slightly. Roll in powdered sugar. Makes three dozen.
Loaded Oatmeal Cookies
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract
Brown Butter Icing, recipe follows
Preheat oven to 350 degrees F.
Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.
Brown Butter Icing:
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water
In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
Christmas Salad
1.t. gelatin
2 pkg. (3 oz) Jello, any flavor
3 c. water (boiling)
1 can whole cranberry sauce
2 orange- grind peel, separate sections
1 small can crushed pineapple
pinch of salt
Soak gelatin in a little water. Dissolve Jello in boiling water. Cool. Add remaining ingredients. Mold in small pointed paper drinking cups. Stand each cup in orange juice glass. Unmold on lettuce and decorate with whipped cream.
Cheese Ball
2 pkg. cream cheese, softened
1 small can crushed pineapple, well drained
2 T. finely chopped onion
2 T. Chopped green onion
2 t. seasoned salt
1 c. chopped pecans and a little more to roll all in
Mix all ingredients together by hand. Shape into a ball and roll in chopped pecans. Refrigerate until ready to serve. Take out of refrigerator and bring to room temperature before serving.
Tasty One-Step Beef Brisket
1 (3-5 lb) fresh beef brisket
1 large cooking bag
1 pkg. dry onion soup mix
seasoned salt
1 c. water
worcestershire sauce
Soy sauce
Garlic Salt
Prepare cooking bag according to directions. Place brisket into bag, and top with remaining ingredients. Close bag, and bake at 325 degrees for 2 to 3 hours.
Squash Fritters
2 c. cooked squash
1 small onion, chopped
Salt and pepper to taste
2 eggs, beaten
1/2 c. cracker crumbs
Drain squash well, combine with eggs, onion, cracker crumbs and seasoning. Mix well. Drop by tablespoons in hot vegetable oil. Cook until golden brown.