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Cookie Time!
- This topic has 32 replies, 17 voices, and was last updated 11 years, 10 months ago by
.
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Salty Sweets
Ingredients
Ritz Crackers
Peanut Butter
White Candy Coating or White Chocolate
Ritz Crakers filled sandwich style with peanut butter and dipped in melted white candy coating or white chocolate. Very simple, but a Christmas time favorite here. I’m planning to make a bunch tomorrow. To dress it up, make red or green lines w/ colored candy coating. Work fast as the candy coating/white chocolate dries fast.
Ok, everyone’s giving cookie recipes but I HAVE to add this drink recipe….goes along very nicely with cookies!
Hot Cider Punch Recipe
3 cups apple juice
2 1/2 cups unsweetened pineapple juice
2 cups cranberry juice
1/4 cup brown sugar
2 cinnamon sticks
2 teaspoons whole cloves
2 teaspoons ground allspice
one peeled orange
1 large can of fruit cocktail.
Stir the apple juice, pineapple juice, and cranberry juice together with the brown sugar and allspice in a crock pot. Stud the peeled orange with cloves, placing the the cinnamon sticks in the center of the orange and float into the juice mix. Add the whole can of fruit cocktail. Simmer for several hours (length of time depends on the crock pot). Serve hot.
I admit I usually don’t stick to the exact measurements because as we’re drinking the cider I’m replacing the ingredients, but this is a good starting point. The orange may start to fall apart after several hours but just take out the cloves and the cinnamon sticks and discard or place them in a teaball and continue simmering. Your home will smell DELICIOUS!
ENJOY!!
One of my favorites from a cookbook is also online:
http://www.landolakes.com/recipe/35/cinnamon-blossoms
Cinnamon Blossoms
-Kim
I have to say thank you! I made the Chocolate Truffle cookies and Minnesota Munchers today they were fantastic!! I did vary the recipes somewhat and made them gluten free, my husband couldn’t even tell!! They came out beautifully. Thank you both for posting the recipes. I’m taking a bunch of them tomorrow to church!
~ Blessings,
Carrie
Carrie – How did you make the chocolate truffle cookies gluten free? We bring cookies to our neighbors every year, and I have one neighbor who has allergies to wheat and I would love to bring her some. I don’t know how to convert regular recipes into gluten free ones, so any tips would be appreciated! 🙂
-Tanya
Bookworm, I made 2 batches of fudge today; one dark chocolate and one peanut butter/toffee. Both are very rich and delicious, but the pb/toffee was out of this world. Thanks for sharing!
Christie
Tanya… I substituted Pamela’s pancake and baking mix for the flour in the recipe. You could also use this flour mix:
1 1/2 cups sourghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour ( or called tapioca starch, same thing)
~ this is called Carol’s Flour Blend. It makes 4 cups of flour blend. Just use what the recipe calls for. You can substitute the flour blend in any recipe that calls for regular white or wheat flour. I’ve been experimenting with this blend and using the pamela’s in recipes. Both have turned out well. As a side note though… the Pamela’s mix does already contain baking soda and powder, so if a recipe calls for those ingredients, do not add!
~ Carrie
Here’s a post for healthy versions of traditional cookie recipes at The Nourishing Gourmet
You still have time to sprout your wheat for the Sprouted gingerbread men and shortbread cookies if you start in the morning and have a fairly warm house. Mine only takes 2 days; one overnight soak (or you start in the morning, 6 hours or so then drain) and 2 days of rinse and draining and drying-ready by Fri.!
Rachel
I second the Nourishing Gourmet! We discovered this year that dh is sensitive to refined sugar so I have been looking for recipes for goodies that he can have too this Christmas season. I made the Russian Gingerbread Thumbprint cookies, the Easy, Healthier Fudge, and the Peanut Butter Cups from the Nourishing Gourmet site (just check the recipe index) and they were all amazingly delicious…delicious enough that we didn’t miss all the extra sugar. =)
Merry Christmas!
Jen
Would you mind sharing what you used for the toffee part in the ‘pb/toffee’ fudge. I’m not a big fudge person, but ever since I read bookworm’s recipe I’ve been meaning to try it:) Thanks for sharing.
@my3boys – I used Heath toffee bits from the baking aisle. Not very good for you, but they sure were yummy. I used about 1/3 of a package.
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