Tag Archive: recipe


These make a great breakfast on Christmas or a great gift to give away!  🙂

Ingredients:

  • 2 packs yeast
  • 1 cup warm water
  • 1 cup evaporated milk
  • 1 cup sugar (plus another cup for filling)
  • 2/3 cup butter (plus another 1/2 cup for filling)
  • 2 teaspoons salt
  • 2 eggs
  • 8 cups all-purpose flour
  • 4 tablespoons cinnamon

Sprinkle yeast over warm water in large bowl.

Microwave milk for 1.5 minutes in large measuring cup.

Cut butter into chunks.

Mix butter and sugar into hot milk until the butter has all melted. The butter and sugar should cool the milk to lukewarm.

In that time, the yeast and water should have become foamy.  Mix the milk mixture, eggs, salt and half of the flour until smooth.  Slowly add the rest of the flour until dough pulls away from the sides of the bowl.

Turn out dough and knead (or use dough hook on your mixer).  Then lightly grease large bowl and put dough in it, turning greased side up.  Cover with a warm damp dishcloth and let rise till double, about 1.5 hours.

Punch down dough and divide in quarters.  Roll each quarter into a 9×15 rectangle.

Brush each quarter with 2-3 tablespoons melted butter.

Sprinkle with cinnamon and sugar mixed together.

Use a sharp knife to cut into nine slices.

Arrange in greased pan. Cover with a clean, dry dishtowel and let rise till double.

When size has doubled, bake at 350 – 375 until golden brown. Top with glaze or cream cheese frosting.

Cookie Ingredients:

  • 3/4 cup softened butter
  • 1/3 cup powdered sugar
  • 1 T lemon juice
  • 1 1/4 cup flour
  • 1/2 cup cornstarch

Frosting Ingredients

  • 1/4 cup softened butter
  • 3/4 cup powdered sugar (depending on the humidity and the softness of the butter, you may need to add more.)
  • 1 t lemon juice
  • 1 t finely grated lemon zest
  • 1-3 drops yellow food coloring (optional)

Directions

Start by zesting and then juicing a fresh lemon.

Cream butter and sugar until light and fluffy.

Beat in lemon juice.

Combine flour and cornstarch and gradually into creamed mixture.

Divide dough in half and then shape dough into two logs approx 8-inches long. (four in this pic, cause I was doubling)

Chill for at least two hours or overnight.

After dough has chilled, unwrap and slice into 1/4 inch slices.

Place two inches apart on ungreased baking sheets and bake at 350 for 8-12 minutes until firm to the touch.

Cool on wire racks.

Combine frosting ingredients in a small bowl, beating until smooth.

Frost cooled cookies and let icing set up before bagging or freezing. You can do this with a knife or spatula, but I find it’s easier to put the icing in a ziploc freezer bag, snip off the end, and pipe the frosting onto the cookies.

These are pretty much the perfect salty/sweet combo, if you ask me!  And super fast and easy.  All you need is:

-Mini Pretzel Twists

-Rolo Candies

-Pecan Halves (raw or toasted)

Start with unwrapping all the rolos.  I promise, this is the hardest and most tedious part.  (Watch a Christmas special while you do this. :-))

When they are all unwrapped, cover a cookie sheet with parchment paper and preheat the oven to 300.

Arrange pretzels on parchment covered sheet and then put a rolo on top of each one.

Bake for 2 minutes in preheated oven.   The chocolate will be shiny, but not all melty.

Press a pecan half into each rolo, squishing it down.

Chill in fridge or freezer until set back up.  Now, give them away before you eat all of them!  🙂

I adapted this recipe here for these cookies. It’s doubled and makes a LOT.

These cookies are soft and stay soft for a while.  Taste yummy!

Ingredients

  • 1 1/2 cups butter softened
  • 2 cups sugar
  • 2 eggs
  • 2 tablespoons water
  • 1/2 cup molasses
  • 4 1/2 cups flour
  • 5 teaspoons  ground ginger
  • 2 teaspoons baking soda
  • 4 teaspoons cinnamon
  • 1/2 teaspoon salt
  • extra granulated sugar

Preheat oven to 350. Cream butter and sugar, then add liquid ingredients and mix well.  Add all dry ingredients except additional sugar and mix.

Use a cookie scoop and drop each ball in granulated sugar.  Roll each dough ball to cover in sugar and place on cookie sheet.  Use a glass (dip in sugar if dough sticks) to flatten each ball.

Bake for 8 – 10 minutes. Let cookies set up on cookie sheet for 5 minutes before moving to wire racks to cool.