Read Diva Wraps It Up, The Online
Authors: Krista Davis
Diva Wraps It Up, The (28 page)
RECIPES
To continue the cookie swap theme of this book, I held a contest asking readers for their favorite Christmas cookies and the stories behind them. These are the winners! I especially cherish the warm memories and love behind the cookie recipes. I hope one of these recipes will become a favorite at your house.
Ellen-Marie Knehans
I have shared this recipe at every Navy duty station we have lived. It has been a hit at several cookie exchanges and it is often asked for by colleagues. I am an elementary school teacher now, but when I taught Home Economics, at the middle school, I did have my one eighth-grade class make these. They loved the challenge of making even layers. We love these cookies so much that I make two batches right away—one stays vanilla, the other chocolate. These look fantastic on a plate and kids and adults love them. I make these so often I don’t use a recipe, and I don’t measure the thickness of the dough . . . I just know.
Ellen-Marie’s Famous Pinwheels
1 cup butter
1
/
2
cup sugar
2 tablespoons cocoa powder (you can add more if you like it darker)
2
1
/
2
cups flour
2 teaspoons vanilla
Pearl sugar (I get mine from Rasmussen’s in Solvang, California, or King Arthur Flour)
Cream butter and sugar together until fluffy. Add vanilla, blend. Add flour slowly. Blend. Divide dough into two equal portions. Add cocoa to taste to one portion, mixing until well blended.
Roll out each portion of dough between wax or parchment paper until approximately 1
/
8–1
/
6 of an inch thick. Remove one sheet of wax paper from each portion and place vanilla dough sheet on top of chocolate dough sheet. Remove remaining vanilla wax paper sheet.
Carefully roll sheets of dough lengthwise to make a cylinder (like a jelly roll). Roll the dough in pearl sugar. Wrap in wax paper and chill overnight.
Preheat oven to 350.
Slice dough roll crosswise and place slices on lightly greased cookie sheets or parchment paper. Bake at 350 degrees for 8–10 minutes, until vanilla portion starts to tinge brown. (Do save the ends of the rolls for hubby and/or kids . . . the dough is as yummy raw as it is cooked. AKA Cookie Sushi.)
Michelle Melvin
I have a recipe that was handed down to me from my mother-in-law over thirty years ago. It’s not cookies, but Peanut Butter Balls. These have been a staple in the Melvin household every Christmas long before I became a part of this family. My mother-in-law is now in a nursing home, but her daughters and daughter-in-law continue the tradition. My children and all of my nieces and nephews associate these with Christmas and Nanny. If you decide to use the recipe, please credit my mother-in-law, Mrs. Ann P. Melvin!
Ann’s Peanut Butter Balls
1
/
2
cup peanut butter (I have always used crunchy peanut butter)
1
/
2
cup icing sugar
1
/
4
cup butter
1 teaspoon vanilla
1
/
4
cup coconut
1
/
4
cup finely chopped cherries
1 package chocolate chips
Combine all ingredients in a mixing bowl. Roll into balls about 1 inch in diameter.
In a double boiler, melt chocolate chips and a small piece of parawax.
Dip the peanut butter balls in the chocolate and place on wax paper. Let cool and set. Store in a covered container in the refrigerator.
Kathy Kaminski
Growing up, when I thought of good cooking it was my grandma Gertie that came to mind. She was my dad’s mom. No surprise—before she was married she worked as a cook for the rich people in the small town of Albion, NY. However, I don’t remember her as a baker. I’m sure she must have done some baking, but all the sweet recipes seem to come from my mom’s mom, Lucy. Today I’ll share her most famous recipe: her Pineapple Squares.
My mom, Audrey, told me her mom made these since she was a kid. She has no idea where the recipe came from; however, it was quite popular in Polonia. Who knew pineapple squares were a Polish thing? Polish ladies all made their own versions, tweaking the recipe so that each version was a little different. What made Lucy’s special was the cream cheese frosting. Nana always believed in taking something when she went to visit. She’d ask, “What should I bring?” and everyone replied, “Your pineapple squares.”
Lucy’s Pineapple Squares
FOR THE CRUST:
3 cups sifted flour
1 teaspoon salt
1
1
/
4
cups butter
1
/
2
cup cold milk
Work dough as for pie. Use
1
/
2
portion for bottom of a sided cookie sheet.
Preheat oven to 350.
FOR THE FILLING:
2 medium-sized cans crushed pineapple
7 tablespoons tapioca
1 cup sugar
Mix and spoon into piecrust. Top with remaining rolled-out dough. Bake at 350 degrees for 45 minutes.
FOR THE TOPPING:
1 small package of cream cheese
2 tablespoons softened butter
1
1
/
2
cups confectioner’s sugar
vanilla—no amount written, probably 1 teaspoon
milk—small amount to get spreading consistency
Cool, then frost. Sprinkle the frosting with crushed walnuts if desired. Cut into squares.
Nancy Foust
I received this from a friend and they go over very big with my family and anyone who gets a cookie tray from me at Christmastime. I have made them many, many times.
Whoopie Pies
1 cup butter, softened
1
1
/
2
cups sugar
2 teaspoons vanilla
2 eggs
4 cups flour
3
/
4
cup baking cocoa
1
/
2
teaspoon salt
2 teaspoons baking soda
1 cup water
1 cup buttermilk
FILLING:
2 cups marshmallow creme
2 cups powdered sugar
1
/
2
cup butter, softened
2 teaspoons vanilla
Preheat oven to 375. Grease cookie sheet.
In a mixing bowl, beat butter, sugar, vanilla, and eggs until well mixed. Combine dry ingredients. Add to butter mixture alternately with water and buttermilk. Drop by teaspoonfuls on greased cookie sheet. Bake for 5–7 minutes. Cool completely. In a small mixing bowl, beat filling ingredients until fluffy. Spread filling on half of the cookies, then top with remaining cookies. Makes about 3 dozen.
(I make two kinds: strawberry and vanilla. The strawberry filling is made with strawberry marshmallow creme.)
Jeanne Schutts
Here is my favorite Christmas cookie recipe. My grandma (Marseilla Schutts) used to make them. I know it was in a Messiah Lutheran Church cookbook from Port Byron, IL. She attended that church, so it either came from the cookbook or a church member. My grandma was a wonderful woman who never had an unkind word to say about anyone. She loved having the family get together. She passed away several years ago, and we all miss her.
These are very popular at holiday get-togethers, and we are always asked for the recipe. It is something different for people who do not like chocolate. You can take them to parties, and they travel well.
Real Good (Unbaked) Cookies
1
/
2
package almond bark
1
/
2
cup peanut butter
1 cup peanuts
1 cup miniature marshmallows
1 cup Rice Krispies
Melt the almond bark. Add peanut butter and mix well. Add other ingredients and mix well. Drop onto wax paper and refrigerate until hardened.
Margaret F. Johnson
Here is my mother’s cookie recipe. She was a great meat-and-potato cook, and this is the only cookie recipe I have. She wrote it in a letter to my aunt in 1942. I had just had my diphtheria shot and was cranky. She wasn’t able to do much cooking after 1950, so I did most of it. Of course, I’ve continued to cook ever since.
I love food!
I think these are best with a simple chocolate frosting.
Helen Lou’s Drop Chocolate Cookies
1
/
2
cup butter
1 cup brown sugar
2 egg yolks, beaten
1
/
2
cup sour milk
1
/
2
teaspoon baking soda
1 teaspoon baking powder
1
⁄
8
teaspoon salt
1
3
/
4
cups flour
2 squares melted baking chocolate
2 egg whites, beaten to soft peaks
1
/
2
cup walnuts
Preheat oven to 350. Grease cookie sheet.
Sift together the flour, baking soda, baking powder, and salt. Cream butter and sugar, add yolks, add milk and flour mixture. Then add melted chocolate. Next fold in beaten egg whites and walnuts. Drop cookies on buttered cookie sheet and bake for 15 minutes. Frost if desired.
Jessica Faust
I hope I make it into your cookie exchange with our family Scotcheroos! It’s my grandmother’s (Grandma Rose Carroll) recipe, and it came from her mother. Generations of Christmases on this one . . . Everyone loves these. I also make them gluten free by subbing gluten free pretzel sticks for the noodles.
Scotcheroos
1 cup chocolate chips
1 cup butterscotch chips
1 cup salted peanuts
1 cup thin chow mein noodles
Melt the chips together in a double boiler, add the peanuts and noodles and stir until thoroughly covered. Drop by teaspoonfuls onto waxed paper and let set.
James Ashcraft
The following Christmas cookie recipe was handed down from my grandmother, Myrtle Fite, to my mother, Peggy Rae Ashcraft, who passed it on to me. Myrtle Fite was given the recipe by a friend and fellow ladies’ club mate, Mid Geary.
Holiday Tizzies
1
/
2
cup sugar
1
⁄
3
cup butter
2 eggs, well beaten
1
1
/
2
tablespoons of sweet milk
1
1
/
2
cups flour
1
/
2
teaspoon salt
1
/
2
pound candied pineapple
1 pound chopped dates
1 pound candied cherries
1 pound (4 cups) whole pecans
1 wineglass full of whiskey (
1
/
2
cup)
Preheat oven to 300. Grease cookie sheet.
Cream butter and sugar. Add eggs and milk. Toss the fruits and nuts with half the flour. Add the rest of the flour to other dry ingredients and mix with egg mixture. Then add floured fruits and whiskey. Drop by teaspoon on greased cookie sheet. Bake in slow oven for 15 to 20 minutes.
Elaine Faber
This is a family basic brown sugar cookie recipe from my grandmother (1920s). Because it is so versatile, it can be used all year long. Anything can be added to change the flavor: chocolate chips, raisins, dates, dried figs, persimmons, or candied fruit (for Christmas).
Holiday Nut Drops
1
/
2
cup shortening (butter or margarine)
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1
1
/
2
cups flour
1
/
4
teaspoon baking soda
1
/
2
teaspoon salt
1
/
2
to 1 cup of chopped nuts (or chocolate chips, raisins, dates, dry figs, persimmons, or candied fruit)
Preheat oven to 350.
Thoroughly cream shortening with brown sugar. Add egg and vanilla. Add flour, baking soda, and salt to creamed mixture.
Mix in chopped nuts (or other ingredient). Bake 10–15 minutes.
Roberta Daniels
My mother received this recipe over forty years ago from a friend at Christmas. Our family loved them so much that she went out the next day to buy a pizzelle iron. My mother has passed on, but my husband and I have been making them for over twenty years as part of our cookie treats at Christmas. Family and friends love them. This year we made close to 350 pizzelles to give to family and friends. As one of our neighbors said this year, “Oh, the cookies are finally here!”
Pizzelles
Yields 70–75 pizzelles.
6 large eggs
1
3
/
4
cups sugar
2 sticks margarine (melted and cooled)
2 teaspoons baking powder
4 cups all-purpose flour
2 teaspoons anise or vanilla flavoring (Roberta uses anise)
Beat eggs, add sugar, melted margarine, and anise or vanilla flavoring. Mix well. Add flour and baking soda until well mixed. Batter will be thick. Use a teaspoon to place on pizzelle iron. Bake on pizzelle iron for 43 seconds. Time may vary from iron to iron.
Helena Georgette Mann
This is my mother’s recipe, which I have altered some. Everyone liked the original. They go crazy over the altered version. It’s all the teenage boy next door talks about.