December Recipes

OLD FASHIONED SOUR CREAM
COOKIES

3 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter or margarine
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla or 2 teaspoons grated lemon peel
1/2 cup sugar
1 teaspoon cinnamon

Sift flour with baking powder, baking soda and salt; set aside. In a large mixer bowl, beat butter, sugar and eggs on medium speed until light and fluffy. At low speed, beat in sour cream and vanilla until smooth. Gradually beat in flour mixture until well combined. Refrigerate 1 hour. Drop by teaspoonfuls on a greased cookie sheet, two inches apart. Sprinkle with the mixture of sugar and cinnamon, and bake at 375 degrees F. for 10-12 minutes.

OATMEAL BARS
3/4 cup margarine
1 cup brown sugar
1 3/4 cups flour
1/2 teaspoon soda
1 teaspoon salt
1 1/2 cups quick oatmeal
1 (12-ounce) jar preserves - grape or strawberry

Cream together margarine and brown sugar. Add flour, soda, salt and oatmeal, and blend well. Put half of dough in the bottom of a greased 9-by-13 inch pan. Spread preserves on dough, then carefully spread remaining dough on top. Bake for 25 minutes at 350 degrees F. Cool and cut into bars.

DONNA'S DELECTABLE, FAMOUS
PEANUT BUTTER SANDWICH
COOKIES

1 cup butter, room temperature
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla
3 eggs
4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt

In a mixing bowl, cream butter, peanut butter and sugars. Add vanilla. Add eggs, one at a time, beating well after each addition. Mix flour, baking soda and salt in a separate bowl. Add to mixture in mixing bowl. Shape into 1 inch balls and place 2 inches apart on non-greased baking sheets. Flatten with tines of a fork. Bake at 375 degrees F. for 5-6 minutes (don't over bake). Cool on wire racks. Filling 1/2 cup creamy peanut butter 3 cups confectioners sugar 1 teaspoon vanilla 5-6 tablespoons milk
In a mixing bowl, combine and mix the filling ingredients until smooth. Spread on half of the cookies and top each with another cookie. Yield: 5 dozen sandwich cookies.

WHITE CHOCOLATE CANDYCANE CHEESECAKE

1 cup graham cracker crumbs
3 tablespoons butter
3/4 cup sugar
1/2 cup crushed candy canes whipped topping
3 tablespoons sugar
3 (8-ounce) packages cream cheese
3 eggs
4 (1-ounce) squares white baking chocolate
red and green sugar, optional

Mix graham cracker crumbs, 3 tablespoons sugar and melted butter together to make crust. Press mixture into bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes. Cool.
Mix cream cheese and 3/4 cups sugar until just blended. Add eggs, one at a time, mixing after each until just blended. Stir in melted white chocolate and gently fold in crushed candy canes. Pour over cooled crust. Bake 45-50 minutes or until center is almost set. Cool completely, then refrigerate 4 hours. When ready to serve, spread a thin layer of whipped topping on top of cheesecake and sprinkle with crushed candy canes, red and green sugar.

HOLIDAY PRALINE PIE
1/3 cup margarine
1/3 cup brown sugar, packed
1/2 cup chopped pecans
1 (9 inch) pie shell
1 (5-ounce) package vanilla pie filling, not instant
3 cups milk
2 cups whipped topping

Heat margarine, brown sugar and pecans together until melted. Spread on bottom of baked pie shell. Bake at 450 degrees F. for 5 minutes; cool.
Prepare pie filling with milk per directions; cool. Measure out 1 cup of pie filling, cover with wax paper and chill. Pour remaining pie filling into pie shell; chill. Combine whipped topping with 1 cup reserved pie filling and spread on pie. Chill. Garnish with additional whipped topping and nuts if desired.

MAPLE PECAN PIE
1 cup brown sugar
2 eggs, beaten
1/8 teaspoon salt
1 1/2 cups pecans, coarsely chopped
whipped cream
2 tablespoons butter
2 tablespoons flour
1 cup maple syrup
1 (9 inch) unbaked pie shell

Cream together the butter and sugar; add eggs, beating well. Add flour, salt and syrup. Fold in pecans and mix well. Pour into pie shell and bake at 400 degrees F. for 5 minutes. Reduce heat to 375 degrees F. and bake 35-40 minutes or until mixture sets. Top with whipped cream. Yield: 6-8 servings.