cookie sticks

INGREDIENTS

• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup chopped walnuts

DIRECTIONS

1. In a mixing bowl, combine the oil, sugars, egg and vanilla; mix well. Combine flour, baking soda and salt; gradually add to sugar mixture. Divide dough in half.
2. On a greased baking sheet, shape each portion into a 15-in. x 3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and nuts if desired over dough; press lightly.
3. Bake at 375 degrees F for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool.

cream cheese penguins

INGREDIENTS

• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

DIRECTIONS

1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
2. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

hint: piping cream cheese using plastic bag with cut corner

robin’s nest cookies

INGREDIENTS

• 1 cup butter, softened
• 1/2 cup firmly packed brown sugar
• 2 eggs, separated
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 cups walnuts, finely chopped
• 2 tablespoons butter, softened
• 3 tablespoons light corn syrup
• 2 drops blue food coloring
• 1 drop green food coloring
• 1 teaspoon almond extract
• 2 cups confectioners’ sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg yolks then stir in the vanilla. Stir in the flour and mix well.
3. In a shallow dish, such as a pie pan, beat egg whites until foamy. Spread walnuts on a plate or waxed paper.
4. Roll 1 teaspoon of dough into a ball; roll in egg whites then in walnuts. Place 2 inches apart on a cookie sheet. Make a depression in each ball with your thumb.
5. Bake in preheated oven for 12 minutes.
6. Meanwhile, cream the remaining 2 tablespoons butter with corn syrup, blue and green food coloring and almond extract. Gradually stir in confectioners’ sugar. Roll 1/2 teaspoon of fondant mixture into egg-shaped balls. Place fondant eggs into hollows of baked cookies.

teddy bear biscuits

INGREDIENTS

• 1 (7.5 ounce) package refrigerated buttermilk biscuits
• 1 egg, beaten
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 9 miniature semisweet chocolate chips

DIRECTIONS

1. For each bear, shape one biscuit into an oval for the body and place on a greased baking sheet. Cut one biscuit into four pieces; shape into balls for arms and legs. Place next to body. Cut one biscuit into two small pieces and one large pieces; shape into head and ears and place above body. Brush with egg. Combine sugar and cinnamon; sprinkle over bears. Bake at 425 degrees F for 8-10 minutes (the one remaining biscuit can be baked with the bears). Place chocolate chips on head for eyes and nose while the biscuits are still warm.
2. 

amish white bread

INGREDIENTS

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

DIRECTIONS

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

no bake peanut butter pie

INGREDIENTS

• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners’ sugar
• 1 cup peanut butter
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

DIRECTIONS

1. Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

no bake honey oat bars recipe

• 1/4 cup sugar
• 1/4 cup butter or margarine
• 1/3 cup honey
• 1/2 teaspoon ground cinnamon
• 1 cup diced dried fruit and raisin mixture
• 1 1/2 cups Wheaties® cereal
• 1 cup quick-cooking oats
• 1/2 cup sliced almonds

Preparation:
Butter square pan, 9 × 9 × 2 inches. Heat sugar, butter, honey and cinnamon to boiling in 3-quart saucepan over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in dried fruit. Stir in remaining ingredients.

Press mixture in pan with back of wooden spoon. Cool completely. Cut into 6 rows by 4 rows.