Christmas Cookies Bingo- 8th numbers posted

[cairee]

My 2 favourite aspects of Christmas has to be music and cookies. since we just had a Christmas song bingo, now we shall have a Christmas cookie bingo! Pick 10 numbers and pm them to me. Each day starting Sunday Dec 22nd I will draw 2 numbers and give you pictures and the recipe. match all 10 numbers and be the first to pm me with your win.
every little treat is one I have made myself, many of them old family recipies.

here is the list:

1. chocolate dipped almond crescents
2. sugar cookies
3. shortbread cookies
4. two tone christmas cookies
5. lemon stars
6. Cran-orange icebox cookies
7. peppermint meltaways
8. cherry christmas slices
9. strawberry cream cookies
10. naniamo bars
11. boterkoek
12. raspberry almond christmas bars
13. pecan pie bars
14. 5 minute fudge
15. butter tarts
16. candy cane cookies
17. icebox ribbons
18. cherry blossoms
19. Appelflappen
20. peach shortbread muffins
21. chocolate covered cherries
22. cranberry walnut cookies
23. gingerbread cookies
24. coconut peaks
25. raspberry pinwheels
26. orange balls
27. shortbread pinwheels
28. jam diagonals
29. cocoa rum diagonals
30. date coconut balls

[nachosmiley]

Omg....they all sound so tasty....it's too hard to choose!

I am making Christmas cookies this year too for some of my family, so I will be looking forward to the recipes...think I will have to start a folder for them

I'm off to try and pick now....I want them all

[rcperryls]

Yummy! Will be sending my picks in soon!!

Carole

[hularac]

What a great theme for Bingo, cairee! I haven't made cookies in years, but this should get me back in the mood. Will even buy some sugars and flour when I shop this week.

[Squirrel]

What an interesting bingo it is going to be. Sadly I won't be taking part in this one as I will be away from 21st to 31st Dec and won't have email and internet access will be very limited with 4 young people in the house!

Good luck everyone.

[hularac]

Have a great time, Squirrel!

[millymolly]

This sounds yummy

[cairee]

realised I never mentioned the prize. Gift certs seem to be a favoured idea as the recipient can get whatever they want. so I will stick to this theme.
the winner shall get a $15 US (or equivalent based on currency conversion) gift certificate to the online stitching store of thier choice.

[cairee]

Day 1!

15. butter tarts

21. chocolate covered cherries


Butter Tarts:
this recipe is easy to double and make in batches, one year my mother, sister and I made 26 dozen butter tarts. using frozen tart shells makes it super easy and quick.

1/2 cup brown sugar lightly packed
1/2 cup corn syrup
1/4 cup butter or margarine, melted
1 egg, lightly beaten
1 tsp vanilla
1/4 tsp salt
3/4 cup raisins
12 tart shells, frozen or homemade

stir first 6 ingredients together, mix well.
place raisins in tart shells, spoon syrup over raisins distributing it evenly. bake at 425F for 12-15 minutes. cool and enjoy!


Chocolate Covered Cherries.
sweet and delicious, present a tray of these and watch how fast they disappear.

60 maraschino cherries with stems
3 tbsp butter, softened
3 tbsp white corn syrup
2 cups confectioners sugar
1 pound melting chocolate

drain cherries and set on a paper towel to dry. in a medium bowl combine butter and corn syrup until smooth, stir in sugar and knead to form a dough, chill to stiffen if necessary. wrap each cherry in about a teaspoon of dough, chill until firm. Melt chocolate in a saucepan on low heat. dip each cherry by its stem and set on a waxed paper lined sheet. chill until completely set. store in an airtight container in a cool place.

[rcperryls]

No weight gain from these yummies today, but OMG I might have to try those butter tarts! This may be the most dangerous bingo we have ever had!

Carole

[hularac]

Butter tarts were a fine start.

[cairee]

Day 2!
10. Nanaimo bars
12. Raspberry Almond Christmas bars

Nanaimo bars are a Canadian treat originating in Nanaimo, BC. Ive included my favourite variation on the filling. cherry almond. get creative and try your own filling ideas (mint, orange, coffee, raspberry.....)
Base layer:
2 squares semi sweet chocolate
1/2 cup butter
2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup finely chopped walnuts
2 tbsp granulated sugar
1 tsp vanilla
1 egg lightly beaten

filling layer option 1, origional:
1/4 cup butter
3 tbsp milk
2 tbsp custard powder
2 cups icing sugar

filling layer option 2, cherry:
1/4 cup butter
2 tbsp cherry juice
1 tsp almond extract
2 cups icing sugar
1/3 cup chopped maraschino cherries

top layer:
5 squares semisweet chocolate
1 tbsp butter

line an 8"x8" baking pan with waxed paper or parchment paper, this will make removing it so you can cut it into bars much easier.
Base:
melt chocolate and butter over low heat stirring constantly. remove from heat. Stir in crumbs, coconut, walnuts, sugar and vanilla, add egg and stir until well blended. Press into pan, chill.
Filling (choose one)
Option 1, origional: combine butter, milk and custard powder. Blend in sugar until smooth. Spread over base and chill until firm
Option 2, cherry: combine butter, cherry juice and extract. Blend in sugar until smooth. Pat cherries dry and stir into mix. Spread over base and chill until firm
top:
melt chocolate and butter over low heat, stirring constantly. Pour over bars and chill until set.

Remove from pan and cut into 24 bars.



Raspberry Almond Christmas bars
my hands down all time must have favourite bar. its a pie and a cake all in one and full of flavour I dont have a picture of this one, as there are none left in my house and I cant find a good pic on the internet.

Pastry for 1 8" pie, your own or a mix.
1/4 cup raspberry jam
1/2 cup butter
2/3 cup granulated sugar
2 eggs
2/3 cup flour
1/4 tsp salt
red and green food coloring

frosting:
2 tbsp butter
2 tbsp milk
2 tsp almond extract
1 1/2-2 cups icing sugar

spread the pastry over the bottom and sides of an 8"x8" square baking pan. spread jam over pastry, bottom only.
cream butter and sugar, add eggs, beat until light and fluffy. add flour and salt, blend well. divide batter evenly between 2 bowls. tint one pink and one green.
drop by small spoonfuls into pan, alternating colors to form a checkerboard pattern. tap gently on countertop to even out the batter. bake at 350F for 35-40 minuted or until toothpick inserted in the center comes out clean. cool in pan.
Frosting:
beat butter, milk and extract together. add sugar until you have a good spreading consistancy, more sugar for thicker, more milk for thinner. spread over cooled cake
cuts into 24 bars

[rcperryls]

Now I am really hungry. I got one with the Nanaimo bars but the Raspberry Almond bars are making my mouth water!!

Carole

[millymolly]

I have one so far I can see this is going to make me hungry every time i check!

[perftangel]

I've got 2 today! 2/10

My mom makes Nanaimo cookies too! Probably because all of my grandparents came from Canada me thinks.

[hularac]

2/10 thanks to naniamo bars. I had wondered what they were ... they sound scrumptious!

[cairee]

Day 3!
3 numbers today because I wont be posting tommorow

14. 5 minute fudge
16. candy cane cookies
19. appelflappen

5 minute fudge!
fool proof fudge! done quick! yummy! no one will ever suspect you didnt spend hours creating this fudge

2 tbsp butter
2/3 cup evaporated milk
1 2/3 cup granulated sugar
1/2 tsp salt
2 cups mini marshmallows
1 1/2 cup semisweet chocolate chips
1 tsp vanilla extract
1/2 cup chopped walnuts

grease an 8"x8" pan
combine butter, milk, sugar and salt in a saucepan, boil for 5 minutes stirring constantly. remove from heat. add remaining ingredients stiring until chocolate and marshmallows are melted pour into pan and chill. makes 64 pieces


candy cane cookies
delightful cany cane shaped cookies with a peppermint flavour! fun to make and pretty on a cookie tray

1 cup butter, softened
1 cup icing sugar
1 egg
1 tsp vanilla extract
1 tsp almond extract
1/4 tsp peppermint extract
2 1/2 cup flour
1 tsp baking powder
1 tsp salt
red food coloring

cream butter and sugar add egg and extracts. mix in flour, baking powder and salt. divide dough into 2 equal portions, tint one portion pink.
roll one tsp of each dough into ropes about 5 1/2 inches long, lay them side by side, pinch ends together. twist to form a spiral and shape to form a candy cane. bake on an ungreased baking sheet at 350F for 10 minutes cool on sheet for 2 minutes before removing to wire rack. makes about 3 dozen


appelflappen (apple fritters)
a true apple fritter, appelflappen is best served fresh, though there is nothing wrong with leftovers

1 cup flour
2 tbsp sugar
1/4 tsp cinnamon
1/2 tsp salt
1 egg
2 cups milk
3 apples, pealed, cored, and sliced into rings aprox 1/4" thick
oil for deep frying
icing sugar for dusting

mix together first 6 ingredients . heat oil to 375F dip apple rings in batter and place in oil, make in small batches so the fritters to not touch eachother. deep fry until golden brown, turning once. remove with slotted spoon and place on a paper towel to remove excess oil. dust with icing sugar just before serving and serve warm.
* tip: if the batter is too thick for dipping the apple rings, add more milk.

[hularac]

Three deeeelicious recipes ... but no matches for me today.

[rcperryls]

Me either and since I just finished a big Christmas Eve dinner with family I think that is okay for today.

Carole

[cairee]

so sorry this is late! I could name all the excuses but instead I will just give you the numbers

Day 4

4. two tone christmas cookies
7. peppermint meltaways
24. coconut peaks

Two Tone Christmas Cookies
raspberry and pistachio make these cookies yummy as well as pretty!

1 cup butter, softened
1 1/2 cup sugar
2 egg yolks
2 tsp vanilla extract
1 tsp almond extract
3 1/ cups flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
red and green food coloring, 9-12 drops each
3 tbsp milk
1/3 cup finely chopped pistachios
3 tbsp seedless raspberry jam
2 cups chocolate chips (optional)
1/2 cup chopped pistachios (optional)

in a large bowl cream butter and sugar. add egg yolks and extracts. combine the flour, salt, baking powder and baking soda, add to bowl slowly. divide dough in half, mix the green food coloring, pistachios and milk to one half and the red food coloring and jam to the other half.
betweeen two pieces of waxed paper shape each portion into an 8"x6" rectangle. stack the pink rectangle on top of the green rectangle and press together lightly. cut in half lengthwise and wrap each half in plastic. refrigerate overnight.
remove one stack from refrigerater at a time, unwrap and cut in half lenthwise, cut into 1/8" slices, place 1" apart on ungreased baking sheet. bake at 375F for 7-9 minutes. remove to wire rack to cool
if desired, melt chocolate chips and drizle over cooled cookies, sprinkle with chopped pistachios. makes 6 1/2 dozen


Peppermint Meltaways.
these tiny cookies are light and crisp, and really do melt in your mouth!
1 cup butter, softened
1/2 cup icing sugar
1/2 tsp peppermint extract
1 1/4 cup flour
1/2 cup cornstarch
Frosting:
2 tbsp butter, softened
1 1/2 cup icing sugar
2 tbsp milk
1/4 tsp peppermint extract

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape 1/2 tsp dough into balls and place 2" apart on ungreased baking sheets.Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, and extract. pipe over cooled cookies, decorate with colored sugar or crushed candy canes if desired. makes 6 dozen.


coconut peaks
a no bake treat that is quite irresistable

1/4 cup butter
2 cups icing sugar
2 tbsp light cream
3 cups flaked coconut

1 cup chocolate chips
1 tbsp butter

melt first amount of butter in a saucepan, remove from heat, stir in icing sugar, cream and coconut. shape into small balls and pinch tops to form peaks. place on a tray and refrigerate uncovered overnight
in small saucepan melt chocolate chips and butter. dip tops of peaks in chocolate and refrigerate until set. makes 30 peaks