Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (36 page)

Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online

Authors: Gooseberry Patch

BOOK: Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection)

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Cheer up a friend in a jiffy. Wrap up several homemade cookies in plastic wrap and tie with a bow. Tuck them into a big coffee mug along with a packet of gourmet coffee, then sneak them onto your friend’s porch or desk as a surprise.

Molasses Crinkles

An old farm favorite…perfect with a cup of coffee.

3/4 c. shortening

1 c. brown sugar, packed

1 egg, beaten

1/4 c. light molasses

2-1/4 c. all-purpose flour

1/4 t. baking soda

1 t. cinnamon

1 t. ground ginger

Garnish: sugar

In a large bowl, mix together shortening, brown sugar, egg and molasses. Stir in remaining ingredients except garnish in order listed. Roll dough into one-inch balls. Dip tops in sugar and place on ungreased baking sheets. Gently press a thumbprint into each. Sprinkle one to 4 drops of water in each indentation. Bake at 350 degrees for 10 to 12 minutes, until golden. Let cookies cool on wire racks. Makes 4 dozen.

Fizzy Milk Punch

A refreshing and easy-to-make party punch.

1/2 c. water

1 c. sugar

5-oz. can evaporated milk

3 2-ltr. bottles lemon-lime soda, chilled

1/2 to 1 gal. vanilla ice cream

In a saucepan, combine water and sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat; stir in milk. Let cool; cover and refrigerate. Just before serving, combine chilled milk mixture and lemon-lime soda in a punch bowl. Add as many scoops of ice cream as desired. Serves 18 to 24.

Candy Cane Snowballs

For extra-frosty snowballs, add some sparkly white decorator sugar to the candy mixture.

1/2 c. peppermint candy, finely crushed and divided

1/4 c. plus 1/3 c. powdered sugar, divided

1 c. butter, softened

1 t. vanilla extract

2-1/4 c. all-purpose flour

1/4 t. salt

Combine 1/4 cup crushed candy and 1/4 cup powdered sugar in a shallow bowl; set aside. In a separate large bowl, combine butter, remaining candy, remaining powdered sugar and vanilla. Beat together with an electric mixer on medium speed. Stir in flour and salt. Form into one-inch balls; place on ungreased baking sheets. Bake at 325 degrees for 12 to 15 minutes, until set but not browned. Immediately remove cookies from baking sheets; roll in candy mixture. Place cookies on a wire rack. Roll again in candy mixture when cooled completely. Makes about 2-1/2 dozen.

To crush peppermint candy for Candy Cane Snowballs, place the candy in a large plastic zipping bag. Tap it gently with a kitchen mallet until the candy is broken up.
It’s tasty sprinkled on frosted cupcakes too.

Odie’s Peppermint Bark

So easy to make…wrap some up for Christmas gifts!

2 12-oz. pkgs. white chocolate chips

1 t. peppermint extract

1/2 c. peppermint candy, crushed

In a microwave-safe bowl, microwave chocolate chips on high setting for 30 seconds; stir. Microwave for another 30 seconds. Stir in extract and crushed candy. Spread onto a parchment paper-lined baking sheet. Cover loosely and refrigerate for 2 hours; break into pieces. Store in an airtight container. Makes about 1-1/2 pounds.

Never-Fail Divinity Candy

Mom’s tried & true advice: always choose a sunny, clear day to make candy! Rainy or humid weather can make it flop.

7-oz. jar marshmallow creme

1/2 c. water

2 c. sugar

1/8 t. salt

Optional: 1/4 c. chopped pecans

Spoon marshmallow creme into a large heat-proof bowl; set aside. Combine water, sugar and salt in a saucepan over medium-high heat. Bring to a rolling boil; boil and stir for 2 minutes. Pour hot mixture over marshmallow creme. Stir until well blended and mixture loses its gloss. Stir in pecans, if using. Drop by teaspoonfuls onto wax paper-lined baking sheets; let stand several hours until dry. Store in an airtight container. Makes about 1-1/2 pounds.

Double-the-Fun Fudge

So much more delicious than the fudge you get at the state fair! This recipe will go more quickly if you can line up a stirring helper.

1 c. peanut butter chips

1 c. semi-sweet chocolate chips

2-1/4 c. sugar

5-oz. can evaporated milk

1/4 c. butter

7-oz. jar marshmallow creme

1-1/4 t. vanilla extract

Place peanut butter chips in a large bowl; place chocolate chips in a separate large bowl. Line an 8"x8" pan with aluminum foil, extending foil over edges of pan. Spray with non-stick vegetable spray; set aside. In a heavy saucepan over medium heat, combine sugar, milk, butter and marshmallow creme. Stirring constantly, bring to a rolling boil. Boil and stir for 5 minutes. Remove saucepan from heat; stir in vanilla. Immediately pour half of hot mixture onto peanut butter chips. Stir until smooth; pour into prepared pan. Quickly add remaining hot mixture to chocolate chips. Stir until smooth; pour into pan. Cover and refrigerate until cooled completely, one to 2 hours. Use the edges of foil as handles to remove fudge from pan. Turn fudge onto a cutting board and peel off foil. Cut into small squares. Store in an airtight container. Makes about 2 pounds.