By Ginna Parsons/NEMS Daily Journal
1 cup sugar
1⁄2 cup shortening
1 egg yolk
2 cups all-purpose flour
2⁄3 cup unsweetened cocoa
1⁄4 teaspoon salt
1 teaspoon baking soda
1⁄2 cup hot water
2⁄3 cup buttermilk
2 cups sifted powdered sugar
1 egg white
1 teaspoon vanilla
1⁄2 cup shortening
1⁄2 stick butter, softened
For the cookies, beat sugar and shortening at high speed with an electric mixer until fluffy. Add egg and egg yolk. Stir together flour, cocoa and salt; set aside. Dissolve baking soda in hot water. Cool soda mixture slightly. Add flour mixture, soda mixture and the buttermilk alternately to the creamed mixture. Beat until well mixed. Drop batter by rounded tablespoons 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 8 to 10 minutes. Cool on wire.
For the filling, beat powdered sugar, egg white and vanilla on low speed. Gradually add shortening and butter. Beat at high speed until fluffy. Spread some filling on the flat side of half the cookies. Top with remaining cookies, flat side down. Store in refrigerator.
*Note: Despite the name, these are cookies, not pies.
2 cups cooked, chopped chicken
1 (3-ounce) package cream cheese
1 tablespoon chopped chives
2 tablespoons milk
Salt to taste
2 packages refrigerated crescent rolls
1⁄2 stick melted margarine
1⁄2 cup crushed, seasoned croutons
Combine chicken, cream cheese, chives, milk and salt. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along perforation so that the rectangle halves stick together and won’t separate.
Place 1⁄4 cup chicken mixture in the center of each of the 8 rectangles. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet into melted margarine and coat with crouton crumbs. Place on a baking sheet and bake at 350 degrees for 20 minutes.
Cookies and Cream Cheesecake
24 cream-filled chocolate cookies, crushed
6 tablespoons margarine, softened
1 envelope unflavored gelatin
1⁄4 cup cold water
1 (8-ounce) block cream cheese, softened
1⁄2 cup sugar
3⁄4 cup milk
1 cup whipping cream, whipped
10 cream-filled chocolate cookies, chopped
For the crust, combine cookie crumbs and margarine and press onto the bottom and 11⁄2 inches up the sides of a 9-inch springform pan.
For the filling, soften the gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed with an electric mixer until well-blended. Gradually add gelatin and milk, mixing until blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 11⁄2 cups cream cheese mixture; pour remaining cream cheese mixture over crust. Top with chopped cookies and reserved cream cheese mixture. Chill until firm. Garnish with additional chopped sandwich cookies, if desired.
20 slices dried beef
12 ounces Cheddar cheese, sliced
10 skinless, boneless chicken breast halves
10 slices of bacon
1 (8-ounce) container sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
Place 2 slices of dried beef and one slice of cheese on each piece of chicken. Roll up. Wrap with a bacon slice. Place in a large greased casserole dish. Combine sour cream and soups and pour over all. Bake at 325 degrees until the chicken is done, 11⁄2 to 2 hours.
1 (15-ounce) package refrigerated piecrusts
1 egg white, lightly beaten
2 tablespoons granulated sugar
1 (3-ounce) package cream cheese, softened
1⁄4 cup powdered sugar
2 tablespoons butter, softened
1⁄2 teaspoon almond extract
1⁄2 (10-ounce) jar seedless raspberry preserves or strawberry jam
1⁄2 cup white chocolate morsels
1 tablespoon butter
Red sparkling sugar (optional)
Unfold piecrusts on a lightly floured surface and roll to press out fold lines. Cut with a 2-inch heart-shaped cookie cutter. Reroll remaining dough, and repeat procedure. You should have a total of 46 pastry hearts. Brush 1 side of each pastry heart with egg white and sprinkle evenly with granulated sugar. Place pastry hearts on 2 ungreased baking sheets.
Bake at 400 degrees for 7 to 8 minutes or until lightly browned. Remove hearts to wire racks and let cool.
Stir together cream cheese, powdered sugar, 2 tablespoons softened butter and almond extract until blended. Spread cream cheese mixture evenly on unsugared sides of half the hearts spread about 1⁄2 teaspoon preserves over mixture. Top with remaining hearts, unsugared sides down.
Microwave white chocolate morsels and 1 tablespoon butter in a glass bowl on high 1 minute or until melted. Stir until smooth. Place mixture in a small heavy-duty ziptop bag; seal bag. Snip a tiny hole in 1 corner of the bag and drizzle over tarts. Let cool completely; sprinkle with red sparkling sugar, if desired.
Makes 23 tarts.