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Recipes
From The Message Tree
The Message Tree Staff
Ghost
Cookies
Yield: 3 dozen cookies
1/2 cup granulated
sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine,
softened 1/4 cup shortening
1 egg
1 1/4 cups Gold Medal all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt Creamy Glaze:
3 cups powdered sugar
4 to 5 tablespoons milk
Assorted candies, if desired
Stir together
sugars, peanut butter, butter, shortening
and egg in large bowl. Stir in flour,
baking soda, baking powder and salt. Cover
and refrigerate at least 3 hours. Heat
oven to 375 F. Divide dough in half,
keeping one half in the refrigerator. That
way, the dough won't become too warm or
sticky to roll. Roll one part of the dough
at a time 1/8 inch thick on lightly
floured surface. Cut with 3x2-inch
ghost-shaped cookie cutter. Place about 2
inches apart on ungreased cookie sheet. If
cookies are to be hung as decorations, cut
a hole at top of each cookie with end of
plastic straw, round pastry tip or sharp
knife; cut out holes for eyes if desired.
Bake 6 to 8 minutes or until light brown.
Cool 2 minutes; remove from cookie sheet
to wire rack. Cool completely, about 30
minutes. Combine and stir Creamy Glaze
ingredients until smooth. Spread Glaze on
cookies. Decorate with candies. Thread
string or ribbon through holes to hang
cookies.
Tip: Place the dough
between flat wooden or plastic rulers or
between 1/8-inch-thick wooden dowels from
a craft or home store. Roll the rolling
pin over the rulers or rods to make the
dough an even thickness.
Sweet
Potato & Apple Cake
INGREDIENTS:
1 large (1/4 lb)
sweet potato
3 medium Golden Delicious apples
1 teaspoons lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine,
softened
1/4 teaspoon Salt
1/8 teaspoon ground pepper
1/4 cups apple juice
2 tablespoons unseasoned bread crumbs
1 tablespoon brown sugar
DIRECTIONS:
Heat oven to 350
degrees. Peel and thinly slice sweet
potato. Peel, core, and cut apples into
1/4-inch-thick slices. Place apples in
bowl and add water to cover; add lemon
Juice. Trim off top of leek 1 inch above
white; discard top and root end. Cut leek
lengthwise in half and clean well under
running cold water. Thinly slice leek
crosswise. Drain apples well; pat dry.
Grease 1 1/2-quart casserole with 1
tablespoon butter. Place one third of
apples in bottom of casserole; top with
one third of leek slices and one third of
sweet potato. Season with salt and pepper.
Repeat to make 2 more layers. Dot top of
casserole with 2 tablespoons butter; pour
apple juice over all. Cover tightly with
lid or aluminum foil and bake 45 minutes.
Meanwhile, to make topping, in small
saucepan, melt remaining 1 tablespoon
butter; stir in bread crumbs and brown
sugar until well combined. Uncover
casserole and sprinkle with topping. Bake
uncovered 10 to 15 minutes longer or until
potato slices are tender. Serve
immediately.
Yield: 6 Servings
EASY
CHICKEN CACCITORE
INGREDIENTS:
6 skinless, boneless
chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic
DIRECIONS:
Put the chicken in
the slow cooker. Top with the spaghetti
sauce, green bell peppers, mushrooms,
onion and garlic.
Cook on low for 7 to 9 hours.
Serve!
Yield: 5
Servings
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