Ingredients: 1 cup (2 sticks) butter, softened 1-1/4 cups powdered sugar 1 teaspoon vanilla extract 1/2 cup HERSHEY’S Dutch Processed Cocoa or HERSHEY’S Cocoa 1-3/4 cups all-purpose flour 2 cups (12-oz. pkg.) HERSHEY’S Premier White Chips Directions: 1. Heat oven to 300°F. Beat butter, powdered sugar and vanilla until creamy. Add cocoa; blend well. Gradually add flour, stirring until smooth. 2. Roll or pat dough to 1/4-inch thickness on lightly floured surface or between 2 pieces of wax paper; with cookie cutters, cut in holiday shapes. Reroll dough scraps, cutting cookies until dough is used. Place on ungreased cookie sheet. 3. Bake 15 to 20 minutes or just until firm. Immediately place white chips, flat side down, in decorative design on warm cookies. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Store in airtight container. About 4-1/2 dozen (2-inch diameter) cookies. NOTE: For more even baking, place similar shapes and sizes of cookies on same cookie sheet.

Christmas Spice Cake from Christmas Recipes

Christmas Recipes - Cake Recipes
Christmas Spice Cake Recipe
1 1/3 C. butter

1 3/4 C. sugar

4 eggs

2 t. real vanilla extract

2 1/4 C. flour

1 T. orange zest

2 t. baking soda

1 1/4 t. ground cinnamon

3/4 t. allspice

1/4 t. ground cloves

1/4 t. freshly grated nutmeg

1 1/2 C. grated zucchini

1 1/2 C. grated carrots

1 C. pecans, medium pieces

1 C. English walnuts, medium pieces

1/4 C. golden raisins

1/4 C. Thompson dark raisins

Orange Icing:

2 C. powdered sugar

water, as needed

1 t. orange extract

Preheat oven to 325° F.

Using a nonstick cooking spray, grease one large or two medium loaf pans. Line with wax paper and grease again.

Cream the butter and sugar until light and fluffy.

Add the eggs, one at a time, mixing thoroughly. Add the vanilla.

Sift the flour, orange zest, baking soda and spices together. Add to the butter mixture.

Add zucchini and carrots. Mix until just combined.

Stir in nuts and raisins.

Pour batter into the pan or pans and bake 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.

Cool 10 minutes before removing from the pan, then cool completely.

Sift the powdered sugar into a bowl. Mix 1 teaspoon water with orange extract. Add to sugar and mix thoroughly. Add water, if needed, 1/4 teaspoon at a time, until icing is of a spreadable consistency.

Spread over top of cooled cake.

Serves 12.

Famous Quotes

BUTTERSCOTCH CRESCENTS

1/2 cup HERSHEY’S Butterscotch Chips
1/4 cup MOUNDS Sweetened Coconut Flakes
2 tablespoons finely chopped nuts
1 can (8 oz.) refrigerated quick crescent dinner rolls
Powdered sugar

1. Heat oven to 375°F.

2. Stir together butterscotch chips, coconut and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough. Starting at shortest side of triangle, roll dough to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.

3. Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm. 8 crescents.

Spice Buttermilk Muffins

Ingredients
Batter:
1 cup (225 ml) sugar
1/2 cup (125 ml) butter
2-1/2 cups (600 ml) flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) nutmeg
1/2 tsp (2 ml) cinnamon
3/4 cup (175 ml) plus 1 tbsp (15 ml) buttermilk
Topping:
1/2 cup (125 ml) sugar
1 cup (225 ml) walnuts, chopped
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) nutmeg

Preheat oven to 375 degrees (200 C.).

In mixing bowl cream together butter and sugar with electric mixer. Add eggs and beat once more.

Sift flour into separate bowl together with baking soda, nutmeg, and cinnamon. Add flour mixture and buttermilk to the first mixture, at low speed, alternating wet and dry.

Grease muffin tins and pour batter. Sprinkle nut topping on each. Bake 10 to 15 minutes

Dark Chocolate Frosting

Ingredients
3/4 cup (175 ml) margarine (stick type)
3 cups (700 ml) granulated sugar
1 cup (225 ml) evaporated milk
1 12 oz (336 grm). pkg. semisweet real chocolate chips
1 7 oz (196 grm). jar Kraft marshmallow creme
1 tsp (5 ml). vanilla

Mix margarine, sugar and milk in heavy 3 quarts (2850 ml) saucepan; bring to full boil, stirring constantly.
Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees (100 C.) (soft ball stage), stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in chocolate chips until melted.
Add marshmallow creme and vanilla; mix well.
Thin icing, if necessary, with 1 to 2 tablspoons hot water or coffee.

Pumpkin-Raisin Bread

vegetable cooking spray
1/2 cup flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 cup dark brown sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
8 ounces canned pumpkin puree
1/2 cup plain low-fat yogurt
2 1/2 tablespoons vegetable oil
1 egg
1 egg white
1 cup raisins

1. Heat the oven to 350°F. Spray a 9×5 inch loaf pan with vegetable cooking spray and lightly flour.

2. Combine the flours, cornmeal, sugar, baking powder, baking soda, cinnamon, allspice and salt in a large bowl.

3. Combine the pumpkin puree, yogurt, oil, egg and egg white in a medium bowl and mix well. Add the wet ingredients to the dry, along with the raisins and mix briefly. Do not over blend.

4. Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 55 to 60 minutes.

5. Transfer the bread to a wire rack and cool slightly. Remove the loaf from the baking pan and cool completely before slicing.

This recipe can be made ahead and stored in an airtight container for up to one week. This bread can be frozen. Once the bread is completely cool, wrap well and freeze for up to three months.

Pumpkin Creme Caramel

For the caramel base:
3/4 cup super fine sugar
3 tablespoons water

For the flan:
1 cup super fine granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon salt
1 1/2 cups pumpkin puree (canned or fresh)
1 12-ounce can evaporated skim milk
3/4 cup egg substitute
1 tablespoon vanilla extract

1. Preheat the oven to 350°F.

For the caramel base:

1. Melt sugar with water in a small copper or heavy-gauged saucepan over moderate heat. Stir occasionally to melt sugar.

2. Let the mixture boil without stirring for at least 5 minutes until the liquid turns golden brown.

3. Immediately pour into a 9″ baking dish.

For the flan:

1. Mix the pumpkin, evaporated milk, egg substitute and vanilla in a bowl by hand or mixer.

2. Add the dry ingredients and blend well.

3. Pour the mixture into the prepared baking dish.

4. Place the dish in a larger pan and pour hot water into the larger pan until the water comes halfway up the edge of the baking dish.

5. Bake for 1 hour or until the flan is set.

6. Cool until room temperature then refrigerate for at least 4 hours and up to 1 day before serving.

7. Before serving run a sharp knife around the edge of the flan and invert onto a platter making sure that the caramel runs down the top and sides.

Serving Size: 1/10th

Halloween Recipes

Pumpkin Crunch

1 box yellow cake mix (without pudding)
1 large can pumpkin
1 can evaporated milk
3 eggs
2 sticks real butter, melted (use what ever)
1 cup sugar
1tsp. cinnamon
1 cup chopped nuts (opt)

Mix pumpkin, milk, eggs, sugar and cinnamon.
Spray pan with cooking spray.
Pour pumpkin mixture into pan. Sprinkle cake mix over batter. Pat down.
Drizzle with butter. Bake 350 for 1 hour. Let stand 2 hours.
Serve with ice cream or Cool Whip.

Halloween Recipes

Haunted Hayride Apples

1/4 cup seedless raisins
1/4 cup coarsely chopped walnuts
1/4 cup brown sugar
1/4 teaspoon ground cinnamon (optional)
dash nutmeg (optional)
4 firm, tart apples (such as Granny Smith)

1. Preheat the oven to 350°F.

2. In a small bowl, mix the raisins, walnuts, brown sugar, cinnamon and nutmeg together.

3. Wash and core the apples using an apple corer or a small knife.

4. In a baking dish, arrange the apples with the tops up. Fill each apple with one-fourth of the raisin mixture.

5. Pour water into the baking dish to the depth of 1/2″.

6. Bake for 30 to 40 minutes. Baste the apples once or twice with the cooking liquid. The apples are done when they still hold their shape and yield to a knife when pierced. Serve the apples when they are cooled slightly.

7. To warm in the microwave: Place the apple in a microwave-safe dish and microwave on low for 1 minute at a time, until warm. Caution: Parts of the apple can get very hot!

Serving Size: 1 apple

Baked Apples with Raisin-Nut Stuffing and Caramel Sauce

8 large apples, such as Gala or Granny Smith
1/2 cup raisins
1 cup chopped walnuts
2 tablespoons brown sugar
4 tablespoons softened butter
1 1/2 cups water or apple cider for cooking the apples
fresh mint, for garnish

Caramel Sauce
1/2 cup sugar
1 cup hot water

1. Preheat the oven to 350°F.

2. Remove the core from the apples with an apple corer or hollow out the core with a vegetable peeler.

3. Mix the raisins, chopped walnuts, sugar and butter together. Stuff as much of the raisin-nut mixture as you can into the hollowed-out core of each apple.

4. Put the apples into a baking pan, add enough water or cider to cover the bottom of the pan, about 1/4 of an inch high. Bake for about 30 to 40 minutes, or unitl the apples can be easily pierced with a knife and are cooked through.

For the caramel sauce:

5. Heat the sugar in a small saute pan on medium-low heat until it starts to melt and turns a dark amber color, about 5 to 7 minutes.

6. Add the water carefully; it can spatter because the sugar is so hot. Bring to a boil and cook, stirring with a wooden spoon, until the caramel disolves and the mixture is syrupy. Remove the sauce from the heat. It will thicken more as it cools.

7. Pour some of the caramel sauce onto the center of each plare. Place a baked apple in the middle and garnish with a sprig of mint.

Serving Size: 1 apple with sauce