Author: Chef Matt

Chocolate Peppermint Cookies

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Chocolate Peppermint Cookies
Author: 
Recipe type: dessert
 
Ingredients
  • ½ C. shortening
  • ½ C. sugar
  • 1 egg
  • 3 tbsp. milk
  • 2 sq. unsweetened chocolate, melted
  • 1¾ C. flour
  • 1 tsp. salt
  • ½ tsp. baking powder
  • Peppermint filling:
  • 3 tsp. milk
  • ¼ tsp. peppermint extract
  • 2 C. confectioners sugar
Instructions
  1. Mix sugar, shortening and egg together thoroughly.
  2. Blend in milk and cooled chocolate.
  3. Blend flour, salt and baking powder and stir in.
  4. Mold into smooth roll about 2 inches in diameter.
  5. Wrap in waxed paper and chill until firm for several hours or overnight.
  6. Heat the oven to 400
  7. With a thin, sharp knife, slice the dough in ⅛ inch slices.
  8. Bake on a lightly greased cookie sheet fir 10-12 minutes.
  9. Cool completely.
  10. Place two cookies together with generous amounts of filling.
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Homemade Egg Nog

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Homemade Egg Nog
Author: 
Recipe type: beverage
 
Ingredients
  • 2 cups sugar
  • ½ gal. milk
  • 24 ounces canned evaporated milk.
  • 1 tsp cornstarch
  • 4 eggs, separated
  • ½ tsp nutmeg
  • 1 Tbsp sugar
  • 1 Tbsp vanilla, optional
  • Cinnamon sticks or peppermint sticks for stirring, optional
Instructions
  1. Sprinkle additional nutmeg or cinnamon for topping Separate eggs, set aside whites.
  2. Mix together egg yolks, add 1 tsp milk and 2 cups sugar, mix well.
  3. In large pot pour ½ gallon milk only. Bring to a boil, stirring constantly.
  4. Add the egg yolk mixture, nutmeg, cornstarch, canned milk and bring to a boil.
  5. Remove from heat.
  6. Add vanilla if using. Whip egg whites and extra sugar until stiff.
  7. Spoon egg whites into egg nog. Serve with cinnamon or peppermint sticks for stirring.
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Ethel’s Sugar Cookies

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Ethel's Sugar Cookies
Author: 
Recipe type: dessert
 
Ingredients
  • ¾ C. butter, softened
  • 1 C. sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • 2½ C. flour, sifted
  • 1 tsp baking powder
  • 1 tsp salt
Instructions
  1. Thoroughly mix together the butter, sugar, eggs, and flavoring of choice.
  2. sift together the flour, baking powder, and salt.
  3. Stir into the butter mixture.
  4. Chill for at last 1 hour.
  5. Roll out to ⅛ inch thickness.
  6. Cut into desired shapes with a cookie cutter dipped in flour.
  7. Re-Roll the scraps and continue cutting until all of the dough is used.
  8. Place on an ungreased baking sheet.
  9. Bake at 400 until delicately golden (about 6-8 minutes).
  10. Frost with icing.
  11. Makes about 4 dozen 3 inch cookies.
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Brownies

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Brownies
Author: 
Recipe type: Dessert
 
Ingredients
  • 4 oz. unsweetened chocolate
  • ⅔ C. shortening
  • 2 C. sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 1¼ C. flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 C. chopped nuts
  • Frosting:
  • 3 tbsp. butter, softened
  • 3 oz. unsweetened chocolate
  • 2 C. confectioners sugar
  • ¼ tsp. salt
  • ⅓ C. milk
  • 1 tsp. vanilla
Instructions
  1. Preheat the oven to 350.
  2. Grease the bottom and sides of a 13x9x2 baking dish.
  3. Melt chocolate and shortening in a large saucepan over medium heat.
  4. Remove from heat.
  5. Mix in sugar, eggs and vanilla.
  6. Spread in pan.
  7. Bake at 350 for 30 minutes or until brownies start to pull away from the sides of the dish.
  8. Do not over bake.
  9. Cool slightly and cut into bars about 2x1-1/2 inches.(should make about 32 bars)
  10. frost before serving.
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Chocolate Filled Bundt Cake

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Chocolate Filled Bundt Cake
Author: 
Recipe type: Dessert
 
Ingredients
  • Filling:
  • ⅓ C. sugar
  • 1 tbsp. cornstarch
  • 2 tbsp. butter
  • ¼ C. milk
  • ½ tsp. vanilla
  • 8 oz. cream cheese
  • 1 C. chocolate chips
  • 1 egg
  • Cake:
  • 1 yellow cake mix (pudding kind)
  • ¾ C. water
  • ⅓ C. oil
  • 3 eggs
Instructions
  1. To prepare cake mix, combine all ingredients and beat on high for 2 minutes.
  2. Pour half the batter into a well greased and floured bundt pan.
  3. Prepare filling.
  4. Melt chocolate chips over hot water.
  5. In a small bowl, combine all filling ingredients and beat until smooth.
  6. Drop by spoonfulls onto cake batter in Bundt pan.
  7. Do not let the filling touch the sides of the pan.
  8. Pour remaining batter on top of filling.
  9. Bake at 350 for 45-55 minutes or until toothpick comes out clean.
  10. Allow to cool for 15 minutes before removing from pan.
  11. Glaze with chocolate icing.
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