Almond Sugar Cookie
Based off my mom’s recipe
1 egg
1 ½ c. flour
4 tsp. baking powder
¼ c. shortening
½ c. sugar
1 small pkg. almond Paste
¼ c. milk
½ tbsp. vanilla
¼ tsp. salt
Cream sugar, almond paste and shortening then beat in the egg. Add vanilla, milk, flour, baking powder, and salt. Mix until combined then roll out on a floured surface. Cut out and back at 350 degrees for 8-10 minutes. Cool and frost. Makes 2 dozen.
Frosting:
½ c. Softened butter
½ c. Crisco
1 tsp. Vanilla
Powdered Sugar
Add butter, Crisco, and vanilla together. Add as 1/2c. powdered sugar at a time until you get the desired texture you want.
Tip: The more you mix the frosting the better it will be.
Tuesday, February 12, 2008
Friday, February 8, 2008
Triple Layer Mint Chocolate Chip Cheesecake
This Week's Recipe is ...
Triple Layer Mint Chocolate Chip Cheesecake
Kate Isom Brodniak
3 packages of 8 oz. Philadephia Cream Cheese, at room temperature
¾ c. Domino sugar
3 eggs
½ c. sour cream
3 tbsp. flour
1 tsp. peppermint oil
¼ tsp. salt
1 1/2 c. Andes mint chips
1 c. chocolate chips
1 c. vanilla chips
Cream the cream cheese and sugar until smooth in a large mixer. Add the eggs, sour cream, flour, vanilla, and salt to the cheese mixture. Beat until blended well. Separate batter into three bowls (about 1 1/3 cups each of batter) and set aside. Melt 1 c. each of chocolate in a separate bowl and add each melted chocolate bowl to one bowl of the cream cheese mixture and stir until well mixed (you should now have 1 bowl of vanilla batter, one mint chocolate, and one chocolate). Pour first the mint chocolate batter hours onto chocolate crust (recipe below) and let cook for 1 hour at 200 degrees F. Meanwhile, keep the remaining two bowls in the refrigerator. Remove the cooking cheesecake from the oven and add the chocolate layer and cook for 1 hour. Finally, remove the cheesecake from the oven and add the vanilla layer and cook for the remaining 2 hours. Let cool completely, then remove from pan and cool for at least 3 hours in the fridge before serving. Drizzle with ½ c. melted Andes mints for garnish. Slice and Serve. Serves 12
Crust
24 mint double stuff oreos, crushed finely
¼ c. butter, melted
Combine all above ingredients in a medium sized bowl and pour into a 9 inch Spring form pan press into the bottom of the pan.
Triple Layer Mint Chocolate Chip Cheesecake
Kate Isom Brodniak
3 packages of 8 oz. Philadephia Cream Cheese, at room temperature
¾ c. Domino sugar
3 eggs
½ c. sour cream
3 tbsp. flour
1 tsp. peppermint oil
¼ tsp. salt
1 1/2 c. Andes mint chips
1 c. chocolate chips
1 c. vanilla chips
Cream the cream cheese and sugar until smooth in a large mixer. Add the eggs, sour cream, flour, vanilla, and salt to the cheese mixture. Beat until blended well. Separate batter into three bowls (about 1 1/3 cups each of batter) and set aside. Melt 1 c. each of chocolate in a separate bowl and add each melted chocolate bowl to one bowl of the cream cheese mixture and stir until well mixed (you should now have 1 bowl of vanilla batter, one mint chocolate, and one chocolate). Pour first the mint chocolate batter hours onto chocolate crust (recipe below) and let cook for 1 hour at 200 degrees F. Meanwhile, keep the remaining two bowls in the refrigerator. Remove the cooking cheesecake from the oven and add the chocolate layer and cook for 1 hour. Finally, remove the cheesecake from the oven and add the vanilla layer and cook for the remaining 2 hours. Let cool completely, then remove from pan and cool for at least 3 hours in the fridge before serving. Drizzle with ½ c. melted Andes mints for garnish. Slice and Serve. Serves 12
Crust
24 mint double stuff oreos, crushed finely
¼ c. butter, melted
Combine all above ingredients in a medium sized bowl and pour into a 9 inch Spring form pan press into the bottom of the pan.
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