Courtney’s Nana’s Sweet Potato Pie (Tarts)
So here’s the thing about my Nana…she didn’t follow recipes very often. “You look and taste when you cook” so be ready to be flexible with this one:
4 yams or sweet potatoes
1 cup Brown sugar (yaasss)
Nutmeg (a lot)
1 cup Evaporated milk (meh)
*Yields 1 pie (kinda) or 6 dozen tarts (basically)
Peel, cut and boil your potatoes until soft. Smash the potatoes…straining the fibers will make your custard silkier.
Add brown sugar, evaporated milk, eggs and nutmeg to taste and mix together until smooth.
Pour into a pie shell and bake at 350 for about an hour (do the toothpick thing).
Marianne’s Grandma’s Chocolate Crackle Cookies
1 c semi-sweet chocolate pieces
1 c brown sugar, packed
1.3 c salad oil
1 tsp vanilla
1 c flour
1 tsp baking powder
¼ tsp salt
½ c chopped walnuts
About ½ c powdered sugar
In a double boiler, melt chocolate. Allow to cool. Add to sugar and oil in a mixing bowl and beat to combine. Add eggs one at a time; beat well after each.
Combine flour, baking powder and salt; add to chocolate mixture. Stir in nuts.
Chill dough for a hour; roll tablespoon-sized portions into balls in your hands, and roll them in powdered sugar to coat. (Pro Tip: It’s easiest to make all of the chocolate balls at once, THEN roll them in powdered sugar.)
Bake on greased cookie sheet, 10-12 minutes at 350. Cool on rack; dust w/powdered sugar again after cooled. Should make 4 dozen. 🙂
Dina’s Family’s Oatmeal Cookies
‘CCOW Cookies’ (Coconut, Chocolate Chip, Oatmeal, Walnut)
Combine the following dry ingredients in separate bowl and mix well:
3 cups Quaker Oats (uncooked, Old-Fashioned)
1 ½ cup all-purpose flour
¼ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
1/3-1/2 cup sweetened, flaked coconut
1 12-oz pkg semi-sweet chocolate chips
1 cup chopped walnuts
Beat the following three ingredients in a separate bowl until well blended:
½ lb. (2 sticks) sweet butter (softened to room temperature)
1 cup firmly packed light brown sugar
½ cup granulated sugar
2 eggs (room temp for 20 minutes)
1 teaspoon pure vanilla extract
Beat until creamy and fluffy (about three minutes)
Combine ALL ingredients and mix evenly.
Roll into small balls, place directly on cookie sheet and bake at 350 degrees for 11-13 minutes. (Less time for smaller cookies, may need longer for larger cookies).
Tessa’s Triple-chocolate Browned Butter Cookies
2 Cups Flour
1 Cup Butter (2 sticks, browned)
2 room temp eggs
1 cup (packed) brown sugar
1/3 cup granulated sugar
2 tsp vanilla
3/4 tsp salt
1 tsp baking soda
1 1/2 cup misc chocolate chips, toffee, peanut butter morsels, etc. (whatever you have!)
Preheat oven to 375 degrees.
Over low heat, cook butter until it starts to froth, boil, and then start to brown. Remove from heat to a heat-safe bowl and let cool. (Don’t add your eggs to hot butter, you’ll end up with browned butter scrambled eggs!)
While that cools, sift together your flour, baking soda, and salt.
Once your butter has cooled, add sugars and vanilla and beat until thick. Then add two eggs and beat until combined, about one minute. Fold in chocolate pieces. Refrigerate dough for at least 30 minutes. (Makes it easier to handle.)
Prepare your cookie sheets. Using a small ice cream scoop, start with 9 cookies on a sheet to see how far your dough spreads, then modify after your first batch. Bake for 9-11 minutes. Let cool on a rack for 5-10 minutes before transferring to a rack. Enjoy!
Makes about 20 cookies.
Ju’s Oreo Tree
Ju got the idea for her Oreo tree from this blog: https://www.sugardishme.com/oreo-cookie-ball-tree/
Kristine Hanson’s Russian Tea Cakes
Prep 60 min
Total 1 hr 15 min
There’s no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or plain old snowballs, there’s no denying that the one word to best describe them is “delicious.” This tea cookie recipe is a breeze to make and a delight to share and enjoy. There’s no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or plain old snowballs, there’s no denying that the one word to best describe them is “delicious.” This tea cookie recipe is by Betty Crocker Kitchens.
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Tea cakes are rich, crumbly, and a style of bite-size shortbread. Short doughs refer to tender cookies and pastries that are influenced by the ratio of fat and flour. Vary the texture and flavor by playing with different nuts. Macadamia, cashew, hazelnut, pecans or black walnuts are lovely choices, especially if toasted and finely ground before mixing into the dough. Similar cookies are called snowballs or a version that’s filled with rich pine nuts is called Mexican wedding cakes.
This dough doesn’t spread during baking, so arrange them about 1 inch apart on the baking sheets. Like shortbread they don’t brow; they’re done when firm to the touch