| Auntie Gales Recipes Dec. 23rd edition |
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Spritz Cookies
These cookies are great to decorate with the different colored sugars to create a theme. Use the pink and blue for baby showers and red and green for Christmas.
1 cup butter, softened to
room temperature
2 egg yolks
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon ground
cinnamon
1/4 teaspoon salt
2-1/4 cups all-purpose flour
Heat oven 350º
Combine butter, vanilla, almond extract and egg yolks in mixer and beat on high-speed until light and fluffy. Add sugar and beat until sugar is dissolved. In a separate bowl, whisk together flour, salt and cinnamon; add to butter mixture and mix just until barely mixed. Pack the dough into the cookie press. Fit with the desired disk design. Press the dough out onto cool ungreased baking sheet spacing about 1-inch apart. Sprinkle with colored sugar and then bake until lightly browned on edges about 10 to 12 minutes. Makes about 4 dozen cookies.
spinach-stuffed mushrooms
1-1/2 cups hot water
1 pkg. (6 oz.) Stove Top
Stuffing Mix for Chicken
40 fresh mushrooms (2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen
chopped spinach, thawed
well-drained
1 cup Kraft Shredded Low-
Moisture Park-Skim
Mozzarella Cheese
1 cup Kraft Grated Parmesan
Cheese
Heat oven to 400ºF.
Add hot water to stuffing mix in large bowl; stir just until moistened. Set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheese; mix well.
Spoon into mushroom caps. Place, filled-sides up, in shallow pan.
Bake 20 min. or until mushrooms are tender and filling is heated through.
baked apple
pancake
2 Tbsp. margarine, divided
3 Granny Smith apples
(1 lb.) thinly sliced
1/2 cup Kraft 2% Milk
Shredded Cheddar Cheese
1 oz. Philadelphia Neufchtel
Cheese, softened
1/2 cup fat-free milk
1/2 cup flour
3/4 cup cholesterol-free egg
product
1/4 cup Splenda® No Calorie
Sweetener, granulated,
divided
1/8 tsp. salt
1/2 tsp. ground cinnamon
Heat oven to 475º.
Melt 1 Tbsp. margarine in large ovenproof skillet on medium heat. Add apples; cook 5 min. or until crisp-tender, stirring frequently. Top with Cheddar.
Whisk Neufchatel and milk in medium bowl until blended. Stir in flour, egg product, 1 Tbsp. Splenda® Granulated Sweetener and salt; pour over apples. Sprinkle with combined remaining Splenda® Granulated Sweetener and cinnamon; dot with remaining margarine.
Bake 12 to 15 min. or until puffed and golden brown.
brenda’s sweet
potato biscuits
3/4 cup shortening
1 teaspoon sugar
1/4 teaspoon salt
2 cups mashed sweet
potatoes
3 cups self-rising flour
Work shortening, sugar and salt into potatoes. Work in 2-1/2 cups flour. Reserve 1/2 cup flour to pat out biscuits. Bake at 450º for 10 to 15 minutes.
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