In years past, my mother, grandmother and I would do vast amounts of dainties; from miniature butter tarts to easy as a breeze no-bake cookies, at least 1200 treats graced the tables between Christmas Eve and New Year’s Day. Nothing like homemade butter tarts, trust me! 😉
I promised my girls I wouldn’t do the crazy cooking that the rest of the family does, and would stick to a few of our most favorite. I imagine everyone has these in their cookbooks, but today’s my day to blog, so you’re getting them again. LOL
Peanut Butterscotch Slice
½ c margarine
1 c peanut butter (smooth or chunky, your choice)
1 pkg Chipits butterscotch baking chips
125g mini colored marshmallows
In a large microwave safe container, melt margarine and peanut butter together. Stir in butterscotch chips, returning to microwave for a few seconds if need be. Stir until smooth, then add the marshmallows. Turn out into 5×9 baking dish, cool and slice.
A wonderful variation on this, is switching the butterscotch chips with chocolate chips, and colored marshmallows with plain. We always make a double batch of each!
1 can Eagle Brand sweetened condensed milk
1 pkg. chocolate chips
Melt milk and chocolate chips together, pour into 5×9 baking dish, cool and cut into small squares.
Brown Sugar Cookies
2 c flour
1 ½ tsp baking powder
½ tsp salt
½ c br. Sugar
1 tbsp cream
Blend 1 cup flour, baking powder, and salt. Set aside. Beat sugar, butter and egg together, slowly blend in cream. Stir in flour mixture, slowly add remaining flour. Chill several hours.
Roll out to ¼” thick, cut with cookie cutters, and back at 375° for approximately 8 minutes. These can be decorated with colored sugar before baking, or iced with royal icing after they’ve cooled.
Traditional Rolled Shortbread
We’ve used these as ‘cakes’ during cakes & ale at our Yule circles.
1 c butter
1 ¼ brown sugar
2 ½ c flour
Mix ingredients together until well blended. Chill for 1 hour, or overnight. Roll out to ¼” thick, cut with cookie cutters. Bake at 300° for 30-35 minutes. These can be decorated with colored sugar, red or green maraschino cherries or pecan halves pre-baking, or iced with royal icing after cooling. We just eat ’em plain!
No-bake Chocolate Oatmeal Cookies
½ c margarine
2 c sugar
½ c milk
3-4 tbsp cocoa
2 ½ c oatmeal
½ c shredded coconut
Bring first four ingredients to a boil, and maintain boil for 2 minutes. Remove from heat, stir in oatmeal and coconut. Immediately spoon onto wax paper using a teaspoon, allow to cool. They should harden while the cool, but if they don’t, carefully place them in the fridge for a half hour.
Woodticks aka Nut n Noodle Drops
See, I always knew these no-bake cookies as Woodticks (actually, these or the oatmeal ones described above were often referred to as Woodticks). It wasn’t until I was much older and asked about Nut n Noodle Drops at a friend’s that I found out most people aren’t so morbid as to name their cookies after a bloodsucking parasite. Oh well, they’re tasty, and the kids’ll love to make ’em!
1 pkg chocolate chips
½ c peanut butter
2 c chow mein noodles
1 c spanish peanuts
Melt chocolate chips and peanut butter in microwave safe bowl (about 2 minutes, but watch it closely!), and stir in noodles and nuts. Drop on wax paper-covered cookie sheet, and allow to cool overnight in the fridge.
Jodi Lee is publisher and editor in chief of Belfire Press and The New Bedlam Project. Her writing has appeared in several recent anthologies as well as magazines on and offline for the past decade. Having shelved her first novel for the time being, she is currently working on two (or three) novels set in the fictional town of New Bedlam.
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