Holiday Recipes

Good morning everyone and Happy Holidays from all of us here at Annie's Recipes! To our Jewish friends, here's hoping your Hanukkah was a fabulous one. And for those of you that celebrate Kwanzaa on the 26th, we wish you a Happy Kwanzaa celebration. For those that celebrate Christmas, a Merry Christmas to all!

Below we've put together a sampling of recipes from several different categories. We hope you enjoy them and have a very happy holiday!


BREAKFAST

Apple Crunch Muffins
[printable version]

1-1/2 c. flour
1/2 c. sugar
1 T. baking powder
1 t. cinnamon
1/2 t. salt
1 egg
1/2 c. dry milk
1/4 c. oil
1 c. coarsely shredded unpeeled apple 1/3 c. packed brown sugar
1/2 c. chopped walnuts

Mix flour, sugar (granulated) with 1/2 t. cinnamon and salt. Stir in egg, milk, oil, and apple until just moistened. Bake at 400 degrees for 25 minutes or test with pick. Makes 12 muffins per recipe.


More Breakfast Ideas
Amish Apple Pancakes
Baked French Toast with Pecan Topping
Cheesy Egg Bake
Overnight Breakfast Sausage Casserole
Sticky Carmel Pecan Rolls


BISCUITS & BREAD

Angel Cream Biscuits

[printable recipe]

1 package quick active dry yeast
1/4 cup warm water (105F to 115F)
1 tablespoon sugar
2 cups Original Bisquick
1/4 cup half-and-half

Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick and half-and-half until dough forms. Turn dough onto surface generously dusted with Bisquick; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed. Heat oven to 425° F. Bake 6 to 8 minutes or until golden brown. Serve warm. High Altitude (3500-6500 ft): Heat oven to 450° F. Bake 7-9 min.

More Biscuits and Bread
Amish Yeast Rolls
Apple Corn Bread
Chocolate-Cinnamon Rolls
Corn Sticks


VEGGIES & SIDES

Cheddar Baked Potato Slices

[printable recipe]

1 can (10 3/4 oz.) Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes, cut into
1/4 in. slices (about 4 c.)
1 c. of shredded cheddar cheese

1. In small bowl, combine soup, paprika, and pepper.
2. In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.
3. Cover with foil; bake at 400 degrees 45 minutes. Uncover, bake 10 minutes or until potatoes are fork tender.
6 servings.

More Veggie Ideas
Carrot Salad
Vegetable Pie
Crockpot Corn Chowder


MAIN DISH

Amish Pot Roast

[printable recipe]

3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced

Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over meat. Put half of onions on meat, the other half in sauce. Cover and roast 4-5 hours at 325 degrees.


More Main Dishes
Holiday Stuffed Turkey
Roast Wild Goose
Apricot Glazed Chicken


DESSERTS

Amish Shoo Fly Pies

[printable recipe]

CRUMB MIXTURE
2 c. flour
3/4 c. brown sugar
1/3 c. margarine
1/2 tsp. nutmeg
1 tsp. cinnamon

SYRUP MIXTURE
1 c. molasses
1/2 c. brown sugar
2 eggs
1 c. hot water
1 tsp. baking soda, dissolved in the hot water
2 unbaked 8" pie crusts

Mix crumb ingredients together until crumbs are formed. In separate bowl, mix syrup ingredients together. Pour 1/2 of syrup into each pie shell, then top each with crumbs, using 1/2 on each. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Cool completely before cutting.

More Dessert Recipes
Christmas Strawberry Cake
White Chocolate Fudge Candy
Toasted Coconut Pie
Peanut Brittle Cookies
Almond Brickle Candy

Be sure to use our handy search feature by going to www.anniesrecipes.com and type in a keyword directly below our logo. Happy Holidays to all!

Applesauce Cake

Today's recipe is...

Applesauce Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs, well beaten
1 1/2 cups applesauce, unsweetened
2 1/2 cups cake flour
1/2 teaspoon salt
1 teaspoon soda dissolved in
2 tablespoons hot water
1 teaspoon cloves
1 cup chopped seedless raisins
1/2 cup chopped nuts (optional)

Cream shortening. Add sugar gradually and continue to beat until fluffly
Add well beaten eggs and combine thoroughly
Sift flour; measure and sift again with salt and spiced
Add 1/3 of the applesauce to creamed mixture and blend
Add dry ingredients alternately with remaining applesauce, beating thoroughly after each addition
Dissolved soda in hot water and add to mixture. Mix thoroughly
Chop raisins and nuts on a board and flour lightly
Fold these into mixture
Pour into a large, greased loaf pan 5x9x4 inches.
Bake at 350 for approximately 1 hour
Excellent flavor and keeps well
For variation , replace half of the applesauce with 3/4 cup strained apricot pulp

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Lemon Custard

Today's recipe is...

Lemon Custard

3 eggs, separated
1 cup sugar
1/4 cup butter
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 cups water
1 large lemon

Slice the lemon and add water
Bring it to a boil and cook until strength is extracted. Drain
Combine sugar and butter and cream together
Add egg yolks and beat thoroughly
Add hot lemon juice to creamed mixture and bring to a boil
Add 1/4 cup cold water to cornstarch and stir until it is a smooth paste
Add cornstarch paste to hot mixture and cook until thickened and clean
Remove custard from heat
Add stiffly beaten egg whites and blend lightly into mixture
If desired this may be poured into a casserole and bakes at 325 degrees until slightly browned
Makes 6 servings

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Fig Filled Cookies

Today's recipe is...

Fig Filled Cookies

1/2 cup shortening (butter preferred)
1 cup sugar
2 eggs
3 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1/2 cup sour milk
1 teaspoon vanilla

Filling:
1 1/2 cups chopped figs
1/2 cup sugar
2 tablespoons flour
1 cup water
1/2 cup chopped nuts

Cream sugar and shortening together. Add vanilla
Add eggs and beat until fluffy
Sift flour
Measure and add salt and soda
Sift again
Add dry ingredients alternately with sour milk
Beat after each addition
Roll on floured board to 1/8 inch thickness

Cut with cookie cutter and spread with filling:

Make Filling:

Combine sugar and flour
Add chopped figs and nuts
Add water and stir until smooth
Cook until thickened, stirring constantly
Put a teaspoon of filling on each cookie
Cover with another cookie and fasten edges securely
Place 1 inch apart on greased baking sheet
Baked at 375 until a golden brown
Makes 2 1/2 to 3 dozen cookies.

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Breaded Pork Chops

Today's recipe is...

Breaded Pork Chops

6 pork chops
3/4 cup fine bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/4 cup milk
1/4 cup boiling water

Add salt and pepper to bread crumbs
Beat egg and add milk
Dip chops in liquid and roll in crumbs
put 3 tablespoons fat in a skillet and brown chops
Place chops in a baking pan or dish and add boiling water
Cover and bake at 400 degrees for about 50 minutes
Serves 6

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Amish Peanut Butter Cupcakes

Today's recipe is...

Amish Peanut Butter Cupcakes

1/3 cup shortening
1 1/2 cups brown sugar
1/2 cup peanut butter
2 eggs, beaten
2 cups cake flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 cup milk
1 teaspoon vanilla

Cream shortening
Add sugar and beat until well blended
Add peanut butter and blend into mixture
Beat eggs and add. Beat again
Sift flour; measure and add salt and baking powder. Sift again. Add dry ingredients alternately with milk and flavoring.
Beat thoroughly after each addition
Fill greased cupcake or muffin pans 2/3 full
Bake at 375 for 20 minutes
Makes 2 dozen cupcakes

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Coca Cola Veal Cutlets

Today's recipe is...

Coca Cola Veal Cutlets

1 lb. veal cutlets
1 c. tomato sauce
1 Coca Cola
1 med. onion, cut in rings
1 med. green bell pepper, cut in rings

Salt, pepper, and flour veal cutlets. Put 1 tablespoon grease, cutlets, onion, bell pepper, tomato sauce and Coca Cola in skillet in this order. Cover and cook 30 to 45 minutes over low heat.

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Apple Pie

Today's recipe is...

Apple Pie

1 can apple pie filling

Mix together:
1/2 cup flour
1/2 teaspoon baking powder
1 tablespoon softened butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
Cinnamon

Pour apples into a pie plate (oven proof) cover with a light dusting of cinnamon. Spread crust mixture over top. Bake at 350 degrees until golden.

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Son Of A Gun Stew

Today's recipe is...

Son Of A Gun Stew

4 lbs. hamburger meat
2 env. Williams Chili Seasoning
2 shakes meat tenderizer
1 lg. can V-8 juice
1 sm. bottle A-1 sauce
1 sm. bottle 57 sauce
Couple cloves garlic and anything else that looks like it might be good
Salt to taste
Red and black pepper
BBQ sauce
Few shots of Tabasco
Few shots of Worcestershire
An onion or two
2 c. water, more or less
Some allspice

Brown meat in skillet, then put in big pot on medium temperature. Stir in the Williams Chili Seasoning. Shake the meat tenderizer in and add the V-8. Let simmer awhile then add A-1 and 57 sauces. Squish the garlic real good, then stick it in the pot. Add the rest of the sprinkly stuff and let it stew for 5 minutes or so. Add the Worcestershire and Tabasco. Cut up onion and throw it in. Add water until it looks about right then let it set for 20 minutes or so


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Ground Turkey Meatloaf

Today's recipe is...

Ground Turkey Meatloaf

1 pound ground turkey meat
1/2 cup cracker crumbs
1 cup brown rice, cooked
1/2 cup chopped onion
1/4 cup finely chopped celery
1/4 cup grated carrot
1 1/2 teaspoon prepared dijon mustard
2 tablespoon honey
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground thyme
1/8 teaspoon white pepper
1/4 cup no salt added tomato sauce
2 egg whites
6 tablespoon no salt added ketchup

Preheat oven to 350 degrees. Mix all ingredients except honey and ketchup. Pour mixture into 7 or 8 inch loaf pan and bake for 40 minutes, until firm and brown on top. Combine honey and ketchup and spread evenly over top of loaf and bake 10 minutes longer. Serve with additional no salt added ketchup if desired.
Makes 4-6 servings


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Crockpot Mexican Turkey Dish

Today's recipe is...

Crockpot Mexican Turkey Dish

6 corn (or flour) tortillas, in pieces
1 can Ranch style beans
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes (with juice)
1 lb. turkey, fried with chili powder and garlic powder to taste and drained
8 oz. Velveeta, cubed

Place in order given in your slow cooker. Cook 3 to 4 hours on low. Serve with salad.


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Ginger Ale Salad

Today's recipe is...

Ginger Ale Salad

1 package lemon gelatin
1/3 cup hot water
1 1/2 cup ginger ale
2 oranges
1 large grapefruit
1/2 cup diced celery

Dissolve gelatin in hot water
Add ginger ale and chill
Peel oranges and grapefruit and remove sections with a sharp knife
Add diced celery and fruit to gelatin when it begins to thicken
Pour into mold and chill until firm
Unmold on lettuce and serve with mayonnaise
Serves 6

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Pork Chops and Rice

Today's recipe is...

Pork Chops and Rice

5 pork chops
1/2 cup uncooked rice
2 cups strained tomatoes
1/2 diced green pepper
1/2 teaspoons salt
1/8 teaspoon pepper

Fry chops slight in a hot pan
Move chops to one side and add rice to the fat; allows it to brown
Push rice to side of pan and brown the chops
Add the diced pepper tomatoes and seasoning
Cover and cook slowly on top of stove for about 1 hour
Serves 5

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Chocolate Fudge

Today's recipe is...

Chocolate Fudge

2 cups sugar
2 tablespoons corn syrup
3/4 cup milk
2 squares chocolate
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped nuts

Cook sugar, syrup, milk and chocolate together until it forms a soft ball when dropped in cold water (236 degrees). Remove from heat and add butter. Cool until you can hold your hand on the bottom of the pan (112 degrees). Add vanilla and nuts and beat until creamy. Pour into buttered pan 4x8 inches. Mark into squares and cool. This is a creamy, moist and delicious fudge.

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Brussels Sprouts

Today's recipe is...

Brussels Sprouts

1 quart Brussel sprouts
1 teaspoon salt
1/2 cup dry bread or cracker crumbs
2 cups medium white sauce
1/2 cup grated cheese

Soak brussels sprouts in salt water for 20 minutes. drain. Add water to partially cover. Cook until tender and then drain. Place in a buttered baking dish and pour white sauce over the top. Add crumbs. Bake at 375 for 20 to 25 minutes. Add grated cheese during last 5 minutes of cooking period
Serves 6

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Amish Orange Pie

Today's recipe is...

Amish Orange Pie

1 cup sugar
4 tablespoons flour
1/4 teaspoon salt
1/2 cup orange juice
Grated rind of 1 orange
1 cup of water
Juice of 1/2 lemon
2 tablespoons butter
2 eggs, separated
Pastry for 1 (9 inch) crust

Combine sugar, salt and flour. Add water and fruit juice. Cook mixture until thickened. Add beaten egg yolks and cook 2 minutes longer. Remove from heat and add butter and grated rind. Pour mixture in baked pie shell.
Beat egg whites for meringue, add 3 tablespoons of sugar and 1 teaspoon orange or lemon juice. Bake at 350 for 12 minutes, or until meringue is a golden brown. Makes 1 (9 inch) pie.

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Cranberry Sorbet

Today's recipe is...

Cranberry Sorbet

1 lb. cranberries
4 c. water
1 1/2 to 2 c. sugar
1 sm. can orange juice, frozen
1 (3 1/2 oz.) pkg. orange Jello
2 egg whites, whipped to soft peaks

Cook cranberries in water until soft and strain, pressing down cranberries with spoon to get all the pulp. Discard cranberries and keep liquid. Add Jello and sugar until melted. Add orange juice. Freeze until half frozen. Beat mixture. Add beaten egg whites and freeze thoroughly. Cover with plastic wrap after frozen. Keeps for several weeks.

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Spanish Hamburger

Today's recipe is...

Spanish Hamburger

1 lbs hamburger
3 tablespoons fat
1 onion, minced
1 teaspoon salt
1 cup chopped celery
1 green pepper, minced
1 can tomatoes soup
1/8 teaspoon pepper

Fry onion and hamburger in hot fat until browned
Add chopped celery, green pepper and seasoning
Add tomato soup and simmer 30 minutes
Serves 6

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Pineapple Snow

Today's recipe is...

Pineapple Snow

1 package orange gelatin
1 cup hot water
1 cup pineapple juice and water
1/2 cup sugar
1 cup crushed pineapple, drained
1/2 cup whipping cream

Dissolve gelatin in hot water
Add pineapple juice and remaining water
Chill until partially congealed
Whip until fluffy
add drained pineapple
Whip cream and add sugar
Fold into mixture
Serve plain or garnish with whipped cream
Makes 6-8 servings.

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Old Fashioned Bean Soup

Today's recipe is...

Old Fashioned Bean Soup

1 1/2 cups navy beans
Salt and pepper
3 cups toasted bread cubes
2 quarts milk
3 tablespoons butter
1/4 cup cream

Soak beans and cook until soft
Add milk and butter, salt and pepper
Bring almost to a boil; and just before serving add cream and pour over bread cubes.
Serves 8

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Butter Tarts

Today's recipe is...

Butter Tarts

1 cup brown sugar
1 egg
3 tablespoons butter
2 tablespoons corn syrup
1 teaspoon vanilla
Pastry for 1 (9 inch ) crust

Mix sugar and butter together
Add egg, syrup, and vanilla and combine well
Line 6 tart pans with pastry; place 2 large spoonfuls of mixture in each
Bake at 400 degrees for about 20 minutes, or until pastry is delicately browned

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Pecan Squares

Today's recipe is...

Pecan Squares

2/3 cup shortening
1 cup brown sugar
1 egg
2 cups flour

Topping:
1 egg
1/2 cup brown sugar
1 cup chopped pecans


Cream shortening and sugar together
Add egg and beat until fluffy
Add flour and work well into mixture
Spread on a greased sheet, 11x16 inches
Beat remaining egg and spread over top of mixture
Sprinkle with brown sugar and top with chopped nuts
Bake at 350 for 20 to 25 minutes
Makes 3 1/2 dozen squares

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Chocolate Nut Loaf

Today's recipe is...

Chocolate Nut Loaf

1 cup shortening
1 3/4 cups sugar
4 eggs
2 1/2 cups cake flour
1/2 teaspoon salt
1 tsp soda
3 (1 oz.) squares chocolate
1 cup buttermilk or sour milk
1 cup chopped nuts
1 teaspoon vanilla

Cream shortening add sugar gradually
Beat until fluffly
Add well-beaten eggs and beat again.
Melt chocolate over water and allow to cool.
Sift flour; mease and add salt and soda. Sift again
Beat thoroughly after each addition.
Add melted chocolate and chopped nuts
Blend into mixture
Pour into a large, greased loaf pan 5x9x4 inches
Bake at 350 for 1 hour
A very moist cake.

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Clover Leaf Rolls

Today's recipe is...

Clover Leaf Rolls

3/4 cup scalded milk
1/4 cup sugar
3 tablespoons of shortening
1 1/2 teaspoons of salt
1 cake compressed yeast
1/4 cup lukewarm water
1 egg, beaten
3 1/2 cups flour

Pour scalded milk over sugar, salt and shortening.
Soften yeast in lukewarm water.
Add beaten egg.
Add yeast mixture to milk that has cooled to lukewarm temp.
Add flour gradually, mixing well after each addition.
Knead lightly for several minutes.
Place in greased bowl, cover and let rise in warm place until double in bulk.
Pinch off pieces of dough the size of a marble, roll into round balls, and place 3 of them in greased muffin tin.
Let rise until double in bulk.
Bake at 425 for 20 minutes.
Makes 15-18 rolls.
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French Onion Soup

Today's recipe is...

French Onion Soup

2 medium-sized onions
2 ounces butter
1 quart of soup stock or milk
5 slices of bread
1/4 cup grated sharp cheese
salt and pepper

Chop onions fine and fry in butter until brown
Add boiling soup stock or milk, and season.
When soup is ready to serve, add toasted bread cubes and grated cheese.
Serves 4.


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Apple Corn Bread

Today's recipe is...

Apple Corn Bread

3/4 cup corn meal
3/4 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons melted shortening
2 tablespoons sugar
1 egg, slightly beaten
3/4 cup diced apples
3/4 cup sweet milk

Sift flour and corn meal; measure and add baking powder, salt, and sugar. sift again.
Add beaten egg and milk.
Stir until well blended.
Add apples and melted shortening.
Mix thoroughly.
Pour butter into greased shallow pan 9 inches square.
Bake at 400 for 25 mins.

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Magic Lemon Meringue Pie

Today's recipe is...

Magic Lemon Meringue Pie

1 (8-inch) baked pastry shell, cooled
2 eggs, separated
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. Realemon reconstituted lemon juice
1 tsp. grated lemon rind
1/4 tsp. cream of tartar
1/4 c. sugar

Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in sweetened condensed milk, Realemon and rind. Turn into pie shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers.

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Pa Dutch Batter Fried Apples

Today's recipe is...

Pa Dutch Batter Fried Apples

3 eggs
1 tsp. salt
2 1/4 tbsp. sugar
4 1/2 oz. milk
1 1/4 tbsp. baking powder
1/2 lb. flour
20 apples
Powdered sugar

Peel and core apples and cut into round slices. Beat eggs and gradually add all ingredients (except apples). Beat until smooth batter. Dip sliced apples into batter and fry in hot oil until lightly browned. Sprinkle with powdered sugar and serve warm..

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Crispy Caramel Cookies

Today's recipe is...

Crispy Caramel Cookies

1 cup shortening
2 cups brown sugar
2 eggs
3 cups flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla extract

Preheat oven to 400 F.

Cream shortening and sugar until fluffy. Add vanilla. Add eggs, beat until fluffy. Sift the flour. Add to flour the salt, baking soda, and cream of tartar. Sift again. Add sifted dry ingredients and work until a smooth, stiff dough is formed.

Chill for 15 minutes and then shape into rolls 2 1/2 inches in diameter. Let rolls stand in refrigerator overnight, then slice 1/8 inch thick and place 1 inch apart on ungreased cookie sheet.

Bake for about 8 minutes. Makes 5 dozen cookies.

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PA Dutch Applesauce Gingerbread

Today's recipe is...

PA Dutch Applesauce Gingerbread

1/3 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 egg
1 3/4 cup all purpose flour or 2 cups cake flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ginger
1 tsp cinnamon
2 cups sliced apples
3/4 cup buttermilk

Preheat oven to 350 F. Grease an 8x10 pan, or a 9x9 round cake pan.

Cream butter and sugar together and beat until fluffy. Add egg and beat well, then add molasses and beat until thoroughly blended.

Sift flour; measure and add salt, baking soda and baking powder. Sift again. Add dry ingredients alternately with buttermilk. Beat thoroughly after each addition.

Cover the bottom of the greased pan with sliced apples. Pour the batter over the apples and bake for about 45 minutes.

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Swiss Steak And Mushrooms

Today's recipe is...

Swiss Steak And Mushrooms

1 round steak, 1 inch thick, about 1
1/2 lbs.
1/4 c. flour
Salt, pepper to taste
1 lg. rib celery, sliced
1/4 lb. mushrooms, sliced
1 lg. onion, sliced
1 clove garlic, finely chopped
1 (8 oz.) can stewed tomatoes
1/4 tsp. each; dried crushed basil,
oregano, thyme

Trim excess fat from around steak. With edge of heavy saucer or meat mallet, pound flour into both sides of steak. Heat oil in large skillet; add steak and brown well on both sides over medium high heat. Place steak in a baking dish (about 12 by 8 by 2 inches). Lightly cook onion, celery, mushrooms, and garlic in the drippings in the skillet. Stir in tomatoes, basil, oregano and thyme. Pour over steak. Cover tightly with foil. Bake in a 300 degree oven (no need to preheat) until steak is tender, 1-1/4 to 1 1/2 hours.

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Raisin Jumbles

Today's recipe is...

Raisin Jumbles

1/2 cup margarine or butter
1 cup brown sugar
1 egg
1/2 cup sour cream
1 2/3 cups all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup chopped pecans
1/2 cup raisins

Preheat oven to 350 F.

Cream together margarine or butter and brown sugar until light and fluffy. Add egg and mix until well incorporated. Blend in sour cream.

Sift together flour, baking soda, baking powder, salt and cinnamon. Add to butter mixture and mix until well blended. Stir in pecans and raisins.

Drop dough by teaspoonfuls, onto baking sheets lined with parchment paper. Bake 12-15 minutes.

Optional: Sift confectioners' sugar over cookies when cool.

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Hawaiian Cookies

Today's recipe is...

Hawaiian Cookies

2 1/4 cups all purpose flour
1 cup sugar
1/2 tsp baking powder
3/4 cup butter
1 egg
1/4 tsp almond extract or 1 tsp vanilla
pineapple jam

Preheat oven to 325 F.

Sift flour, sugar and baking powder together in a bowl. Cut in butter until you have coarse crumbs. Beat egg with extract then add to crumbs and mix. Knead the dough to mix well.


Divide dough into 30 pieces and roll into balls. Flatten each ball to half an inch thickness. Place on cookie sheet, then with a wet finger, make an impression in the center of each cookie. Fill center with pineapple jam or preserves. Bake 25-30 minutes.

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Chocolate Butter Balls

Today's recipe is...

Chocolate Butter Balls

1 cup butter
3 tbsp powdered sugar
1 tsp almond extract
1 cup all purpose flour
2 tsp cocoa powder
1/2 tsp milk
1/2 cup chopped pecans

Cream together the butter and powdered sugar. Add extract and milk, mix. Sift the flour and cocoa together then add to creamed mixture.

Add nut, you should have a medium stiff dough. If too stiff add a few more drops of milk.

Wrap dough in plastic wrap and refrigerate for 2 hours.

Preheat oven to 400 F.

Form dough into small balls and place on parchment lined cookie sheets. Bake 8-10 minutes.

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Chocolate Bar Cookies

Today's recipe is...

Chocolate Bar Cookies

1 cup shortening
2 cups brown sugar, packed
4 eggs
1/2 tsp salt
2 tsp vanilla
4 oz unsweetened chocolate
1 cup all purpose flour
1/4 tsp baking powder
1 1/2 cups finely chopped walnuts

Preheat oven to 325 F. Butter and flour 2 8x8 square pans.

Cream shortening in mixer for about 3 minutes. Add sugar and eggs, alternating and beat well.

Melt chocolate in a double boiler, or in a glass dish over simmering water. Blend melted chocolate into sugar mixture, stir in salt and vanilla.

Whisk together flour and baking powder then stir into chocolate mixture. Stir in nuts.

Bake for 30-35 minutes. Let cool in pan before cutting into squares or rectangle bars.

Notes: You can substitute chocolate chips for the nuts.

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Cookies this week!

I've been thinking about the holidays lately, so I thought I would share some cookie recipes with you in the daily recipes this week. So consider this week Cookie Week. If you would like a sneak peek, just go to www.anniesrecipes.com and click on New Recipes Added!

We've also added a couple of fun articles, so be sure to click on what's new!

Butter Gems

Today's recipe is...

Butter Gems

1/2 cup butter
1/2 cup shortening
3/4 cup sugar
1 egg
2 1/4 cups all purpose flour
1/2 tsp baking powder
dash of salt
1 tsp almond extract

Preheat oven to 400 F.

Cream butter and shortening together and gradually add the sugar, mix until light and fluffy. Add egg and mix until well incorporated. Add almond extract and mix well.

Sift together flour, baking powder and salt. Mix dry and wet ingredients until incorporated.

Use a cookie press and pipe cookies onto a parchment lined cookie sheet. Bake for 10-12 minutes.

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Corn Bread Pizza

Today's recipe is...

Corn Bread Pizza

1-1/2 lb. hamburger (or more)
1/2 c. onion chopped fine
1/2 c. or less green peppers
2 cloves garlic (minced or pressed), can use garlic powder or garlic salt
2 tsp. chili powder
15 oz. tomato sauce
1/2 tsp. oregano
Salt and pepper to taste
Small box corn bread mix - Jiffy
1 c. finely grated Mozzarella

Brown meat, onions, green peppers. Pour off fat, add garlic, tomato sauce, chili powder, oregano and salt and pepper. Cook for 15 minutes. Mix cornbread as it says on box, pour in a long greased pan. Spread hamburger mixture over cornbread. Bake in 400 degrees for 15 minutes. Take out, sprinkle cheese on top. Bake 10 minutes more.

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Whiskey Pralines

Today's recipe is...

Whiskey Pralines

3 c. sugar
2 tbsp. white corn syrup
1/2 c. cream
2 c. pecans
3 tsp. whiskey

Put sugar, corn syrup, cream and nuts into a heavy saucepan and cook over low heat, stirring occasionally. Cook into the soft ball stage. Remove from heat and add whiskey.

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Tuna and Asparagus Casserole

Today's recipe is...

Tuna and Asparagus Casserole

1 (6 ounce) package noodles
1 can cream of mushroom soup
1 (4 ounce) can button mushrooms
1 (7-ounce) can water packed tuna
1 (1 pound) can asparagus tips
1 small green pepper, chopped
1/4 cubed American cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Cook noodles in salted water. Drain. Rice and drain again. Add remaining ingredients, reserving some of the cheese. Pour into casserole; top with reserved cheese. Bake at 350 degrees for 45 minutes.
Makes 6 servings.

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Chicken Salad Supreme

Today's recipe is...

Chicken Salad Supreme

1 sm. pkg. (4 oz.) orange Jello
3/4 c. boiling water
1/2 c. cold water
1/3 c. plain lowfat yogurt
1 c. cooked chicken (cubed)
1/2 c. chopped walnuts or raisins
2/3 c. orange sections (mandarin oranges may be used)

Dissolve gelatin in boiling water. Stir in cold water and yogurt. Chill until slightly thickened. Fold in remaining ingredients into thickened Jello. Pour into 4 cup mold. Chill until firm. 4 servings,

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Amish Maple Cream Pie

Today's recipe is...

Amish Maple Cream Pie

1 can condensed milk
2/3 c. maple syrup
Pinch salt

TOPPING
2 c. whipping cream
1/2 c. powdered sugar
2 tsp. vanilla
Pinch salt

Cook on low heat, very slow, stirring constantly until it bubbles in the middle. Pour into a baked pie shell. Chill for 1 hour. Whip ingredients until thick. Pour on top of pie filling and sprinkle with chopped pecans.

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Spicy Salsa Mac & Beef

Today's recipe is...

Spicy Salsa Mac & Beef

1 lb ground beef
1 10-oz can Campbells beef consomme
1 1/3 cups water
2 cups uncooked medium shell pasta
1 10-oz can Campbell's cheddar cheese soup
1 cup chunky salsa

Cook beef in skillet over medium high heat until browned. Drain fat. Add consomme and water and bring to a boil. Add pasta, cook over medium heat for 10 minutes or until pasta is done, stirring often. Add cheddar cheese soup and salsa, heat through. Serve.

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Amish Cabbage

Today's recipe is...

Amish Cabbage

1 lg. head cabbage (about 3 1/2 lbs.),
cut into 1-1/2" chunks
1/4 c. (1/2 stick) Parkay margarine,
divided
3 tbsp. flour
1/2 tsp. paprika
1 c. milk
1 lb. Velveeta pasteurized process
cheese spread, cubed
2 c. croutons

Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well. Heat oven to 350 degrees. Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in flour and paprika. Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese spread; stir until melted. Add cabbage. Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted margarine. Sprinkle over cabbage mixture; cover. Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.

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Sweet Potato Bread

Today's recipe is...

Sweet Potato Bread

1 c. sweet potatoes
1-1/4 c. sugar
3 eggs
1/3 c. oil
2 1/3 c. Bisquick
2 tsp. cinnamon
1/2 c. nuts
1/2 c. raisins

Mix all ingredients except raisins; add them last. Bake at 300 degrees for 55 minutes.

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Milk Toast

Today's recipe is...

Milk Toast

2 cups milk
4 slices of bread, toasted and buttered

(see below for variations)

heat milk in a small saucepan just until bubbles form around the edge of the pan. Remove from heat and let cool slightly.

Place a toast slice in a soup plate/bowl. Pour 1/2 cup warm milk over each toast slice.

Variations:
Cinnamon Sugar Milk Toast: Combine 1/4 cup sugar with 1/2 tsp cinnamon and mix well. Sprinkle toast slices with cinnamon sugar before adding milk.

Banana Milk Toast: Arrange a few banana slices over each toast slice before adding milk.

Coconut Honey Milk Toast: Spread one side of each toast slice with honey, sprinkle with flaked coconut. Place toast under broiler (6" from heat) for about 2 minutes or until coconut is golden. Place in bowl and add milk.

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Amish Oven Fried Chicken

Today's recipe is...

Amish Oven Fried Chicken

1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken

Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake at 375 degrees for 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.

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Enter Our Giveaway!

I realize that the only thing I usually post here are the daily recipes, and I have been a little tardy with that this week. I apologize for that, but I wanted to bring something to your attention just in case you weren't aware of it. Every month we give away fun prizes to one lucky winner.

How do you enter? 

It''s easy really! If you like to bake or cook, and you have a camera, you can enter. You can enter as often as you like, the more entries, the better your chance of winning. Here's what you do:

1) Choose a recipe(s) from one or both of our websites, Annie's Recipes and/or Alicia's Recipes.

2) Prepare the recipe and take a picture.

3) Upload that picture to the recipe you found on our site(s).

4) Leave a comment at the end of this post and tell us the recipe name and which site you found it on.

That's it! if you have a blog, you can blog about the recipe and leave your blog post link in the comments instead.

This month you could win this fun Cookie Cutter Set. Contest runs October 31, 2009 and is open to U.S. residents only.

Tuna and Curry Dip

Today's recipe is...

Tuna and Curry Dip

1 (7 ounce) can tuna in water, drained
1 (8 ounce) can water chestnuts, chopped
1 tablespoon minced onion
1 teaspoon lemon juice
1 teaspoon soy sauce
1/2 teaspoon curry powder
1/2 cup mayonnaise

Combine all ingredients and mix well. It is best if chilled.
Makes 2 cups.

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Peanut Butter Bars

Today's recipe is...

Peanut Butter Bars

1 pkg. yellow cake mix (2 layer)
1 c. peanut butter
1/2 c. (1 stick) butter, melted
2 eggs

Filling
1 c. semi sweet chocolate morsels
1 can sweetened condensed milk
2 tbsp. butter
1 pkg. or can coconut pecan frosting mix

Mix first 4 ingredients thoroughly until mixture pulls away from sides of mixing bowl. Press 2/3 mixture into ungreased 13"x9"x2"" baking pan. FILLING: In saucepan over low heat, combine all the filling ingredients except for the frosting mix. Heat until smooth and melted. Remove from heat and stir in frosting mix. Spread over mixture in baking pan. Crumble remaining 1/3 peanut butter mixture over filling and bake at 350 degrees for approximately 25 minutes. Let cool before cutting into bars.

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Ritz Cracker Turkey Casserole

Today's recipe is...

Ritz Cracker Turkey Casserole

3 cups leftover turkey breast, cooked, cubed
Salt & pepper
1 can cream of chicken soup
8 ounce sour cream
1 stick butter or margarine
1 1/2 stacks Ritz crackers
Chicken broth, to thin

Preheat oven to 350 degrees. Place bite-size pieces of turkey in 9 x 13 inch casserole dish. Add salt and pepper to taste. Mix in separate bowl, soup and sour cream. Add enough chicken broth to thin the mixture. Pour over tukrey pieces. Melt margarine. Crush Ritz crackers combining with melted margarine. Pour on top of casserole. Bake approximately 30 minutes.

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Mennonite Apple Crumb Pie

Today's recipe is...

Mennonite Apple Crumb Pie

6 or more apples, peeled, cored & quartered
3/4 c. sugar
1 tsp. cinnamon
3/4 c. flour
1/3 c. butter or margarine
Pie shell

Put apples in pie shell; use more than 6 if desired. Mix 1/4 cup of sugar and cinnamon; sprinkle on top. Put a pot lid on top of pie. Bake at 425 degrees for 10 minutes. Combine 1/2 cup of sugar, flour and butter and use low speed of mixer to make crumbs. Take pot lid off pie; sprinkle with crumbs. Bake at 350 degrees for 35 minutes.

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Sausage and Spinach Balls

Today's recipe is...

Sausage and Spinach Balls

1 pound sausage
10 ounce pkg. frozen chopped spinach
1 package stuffing bread crumbs
1/2 cup Parmesan cheese
1 cup mayonnaise

Thaw; drain spinach. Mix all ingredients together. Roll into one inch balls. Bake at 300 degrees for 20-25 minutes.


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Meatballs Stroganoff

Today's recipe is...

Meatballs Stroganoff

12 ounces extra lean ground turkey
3/4 cup fresh bread crumbs
3/4 cups finely chopped onions, divided
1 (8 ounces) container plain low fat yogurt, divided
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups sliced fresh mushrooms
1/4 cup beef or chicken broth
1 tablespoon cornstarch
1/2 teaspoon sugar

In a medium bowl combine beef, crumbs, 1/4 cup onions, 2 tablespoons yogurt, salt and black pepper; mix until combined. Shape in 1" balls. Heat a large non stick skillet until hot. Add meatballs; brown on all sides, about 5 minutes. Stir in mushrooms, beef broth and remaining 1/2 cup onions; bring to a boil; reduce heat and simmer, covered, until meatballs are cooked, 5 to 6 minutes. Meanwhile, in a small bowl combine until smooth remaining yogurt (about 2/3 cup) with cornstarch and sugar. Over very low heat stir yogurt mixture into meatballs; cook uncovered, until heated through, about 1 minute. Serve with rice.


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Pa Dutch Crock Pot German Potato Salad

Today's recipe is...

Pa Dutch Crock Pot German Potato Salad

2 potatoes, sliced
1/2 c. onions, copped
1/2 c. celery sliced
1/4 c. green peppers, diced
1/4 c. vinegar
1/4 c. oil
Chopped parsley
Sliced bacon, cooked and crumbled

Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5-6 hours in crock pot. Add sugar if needed. Garnish with bacon and parsley.


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Fried Catfish

Today's recipe is...

Fried Catfish

2 pounds catfish
1 teaspoon salt
1/2 teaspoon pepper
1 cup corn meal
1 egg well beaten with 1 tablespoon water
1 cup fat
Lemon wedges

Skin catfish and filet (remove backbone). Cut into portions. Season with salt and pepper. Dip into corn meal, into beaten eggs, and then into corn meal again. Saute in fat for about 12 minutes or until golden brown, turning once. Garnish with lemon. Serve hot.


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Crock Pot Enchiladas

Today's recipe is...

Crock Pot Enchiladas

1 pound lean ground beef
1 medium onion, chopped
1 can (4 ounces) chopped chilies
1 small can mild enchilada sauce
1 can (10 1/2 ounces) golden mushroom soup
1 can (10 1/2 ounces) Cheddar cheese soup
1 can (10 1/2 ounces) cream of mushroom soup
1 cam (10 1/2 ounces) cream of celery soup
1 package Dorito chips (or other torilla chips)

Brown ground beef and chopped onion, pour off grease any excess grease. Put all ingredients in crock pot except Doritos chips. Mix and cook low 4 to 6 hours. Last 15 minutes before you are ready to eat, add Dorito chips and stir.


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Tuna Salad Pitawiches

Today's recipe is...

Tuna Salad Pitawiches

2 (7 ounce) cans tuna in spring water
3/4 cups celery, chopped
5 tablespoon pickle relish, drained
3 eggs, hard cooked and chopped finely
1 cup mayonnaise
6 pita breads, cut each in half

Drain and flake the tuna. Gently mix the tuna with celery, relish, eggs, and mayonnaise. Open each pita bread and fill with tuna salad.

Makes 6 servings.

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Rancho Crock Pot Bean Casserole

Today's recipe is...

Rancho Crock Pot Bean Casserole

1 lb. hamburger, brown
1 lg. onion, brown
1 lg. can lima beans
1 lg. can kidney beans
1/2 c. ketchup
28 oz. can baked beans
2 (#2) cans green beans
2 tbsp. prepared mustard
3/4 c. brown sugar

Brown hamburger and onion together. Combine all ingredients in crock pot and cook for 3 hours or cook in 350 degree oven.

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Crockpot Potato Soup

Today's recipe is...

Crockpot Potato Soup

6 large potatoes, peeled and chopped
2 medium onions, chopped
4 chicken bouillon cubes
1 tablespoon parsley flakes
2 stalks celery, chopped
1 tablespoon salt
5 to 6 cups water
1/2 cup butter
1/4 teaspoon pepper
1 (12 oz.) can evaporated milk
1/2 cup flour

Mix all ingredients well in slow cooker. Cook on low 8 to 10 hours.

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Beef Stew with Green Peas

Today's recipe is...

Beef Stew with Green Peas

1 1/2 lb. boneless lean beef chuck steak, cut into 1/2" cubes
1/4 cup all-purpose flour
2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cup hot water
3 medium potatoes, cut into 1/2" cubes
2 medium carrots, thinly sliced
1 stalk celery, cut into 1/4" slices
1/4 cup catsup
1 teaspoon brown bouquet sauce
1 clove garlic, minced
2 tbsp. all-purpose flour
1/2 cup cold water
1 package (10 oz.) frozen green peas, thawed & drained

Stir beef, 1/4 cup flour, the salt and pepper in 3 quart casserole until beef is coated. Add 2 1/2 cups water, the potatoes, carrots, celery, catsup, bouquet sauce and garlic. Microwave, covered, at high (100%) 5 minutes. Reduce power to medium (50%). Microwave until beef is tender, 40 minutes to 1 hour, stirring once or twice during cooking. Mix 2 tablespoons flour and 1/2 cup cold water until smooth. Stir flour mixture and peas into stew; cover. Microwave at medium (50%) until mixture thickens slightly and peas are tender, 10-15 minutes. Serve with rice or noodles, if desired.

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Cheddar Baked Potato Slices

Today's recipe is...

Cheddar Baked Potato Slices

1 can (10 3/4 oz.) Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes, cut into
1/4 in. slices (about 4 c.)
1 c. of shredded cheddar cheese

In small bowl, combine soup, paprika, and pepper.

In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.

Cover with foil; bake at 400 degrees 45 minutes. Uncover, bake 10 minutes or until potatoes are fork tender.

6 servings.

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Crab Dijonnaise with Asparagus

Today's recipe is...

Crab Dijonnaise with Asparagus

1/2 teaspoon vegetable oil
1/2 teaspoon fresh lemon juice
1/4 teaspoon dried tarragon
1/2 teaspoon minced shallots
1/4 Teaspoon salt
1/2 pound fresh crabmeat, cooked and shredded
2 To 3 heads Belgian endive, carefully separated, rinsed and chilled
12 Or more fresh asparagus spears, steamed, chilled and split lengthwise
Dijon Sauce (recipe below)

Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend.

To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.


Dijon Sauce:
2 egg yolks, room temperature
1 tablespoon rice wine vinegar
2 teaspoons fresh lemon juice
5 teaspoons Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1 Dash of white pepper
1/2 cup vegetable oil
1/2 cup Creme Fraiche

Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated.

Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.

Source: California Heritage Continues -a cookbook by The Junior League of Pasadena

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Cauliflower And Broccoli Salad

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Cauliflower And Broccoli Salad

1 head cauliflower
1 bunch broccoli
1/2 c. Cheddar cheese
1/2 c. ripe olives
1 c. Hidden Valley ranch dressing

Break cauliflower and broccoli into small pieces. Dice olives. Mix dressing and olives in vegetables until moist and chill overnight if possible.


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Tomato Soup Cake

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Tomato Soup Cake

2 1/4 c. cake flour or 2 c. all purpose flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice 1 tsp. cinnamon
1/2 tsp. ground cloves
1 (10 3/4 oz.) can Campbell's tomato soup
1/2 c. hydrogenated shortening
2 eggs
1/4 c. water

Preheat oven to 350 degrees. Generously grease and flour two round layer pans, 8 or 9 inches or 13 x 9 pan. Measure dry ingredients into large bowl. Add soup and shortening.

Beat at low to medium speed for 2 minutes (300 strokes with a spoon) scraping sides and bottom of bowl constantly. Add eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pans.

Bake 35 or 40 minutes. Let stand in pans 10 minutes; remove and cool on rack. Frost with cream cheese frosting or favorite white frosting

VARIATIONS: For a 9 inch tube pan, prepare as above; bake 1 hour. Nut or Raisin: After mixing, fold in 1 cup chopped nuts or raisins. Bake 35 to 40 minutes.

Date and Nut: After mixing, fold in 1 cup chopped walnuts and 1 cup chopped dates. (Use 1 to 2 tablespoons flour to sprinkle over dates while chopping them.) Bake in 9 inch layers or 13 x 9 inch pan for 40 to 45 minutes.

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