Sweet Exchange
December 6, 2012
It was so fun to exchange sweets with the other sisters! Not only were the treats delicious, the conversation was entertaining and spiritual. I guess just having so many sweet treats around, it reminded us of the primary children and how wonderful they are. We talked about how sweet, smart, and spiritual they are! And let’s not forget technologically advanced. Sister Welch spoke about her 2 year old grandchild who was teaching her how to operate an i pad. Sister Platus spoke of the senior primary, when she asked everyone to pull out their scriptures, their faces lit up……with the light of their i pods! Everyone had a great time and went home with lots of sweets to share!
Macaroon Kiss Cookies
Made by Ellen Welch
Sister Welch is always experimenting with new recipes. She made these for the very first time for our sweet exchange, perfectly chewy and delightful to the last bite!
2 1/2 C. Flour
1 T. plus one tsp. baking powder
1/2 tsp. salt
2/3 C. butter
6 oz. cream cheese
1/2 C. sugar
2 egg yolks
1 T. plus one tsp. Vanilla
1 T. plus one tsp. juice of an orange
10 C. shredded coconut - divided into 6 C. and 4 C. portions
1 bag Hershey Kisses
In a bowl beat the butter, cream cheese and sugar until light and fluffy. Add egg yolks, vanilla and
orange juice. Beat til smooth. Stir in dry ingredients until mixed. Stir in 6 C. Coconut. Refrigerate
for 1 hour. Preheat oven to 350. One at a time form dough into walnut size balls. Roll each one
in the 4 C. coconut and place on ungreased baking sheet. Bake 12-14 minutes or until cookies are
puffed and lightly browned. Remove from oven and press Hershey Kiss in center. Return to over and
cook for 1 minute. Remove and set for a few minutes. Remove to rack and let cool. set.
Reindeer Feed
Made by Ellen Welch
The kids love this!
6 C. Rice Chex Cereal
12 oz. White Chocolate Chips or Vanilla Candy coating bark
Peppermint candy canes, crushed. About 1/2 C.
Pour Chex into large container. Melt White chocolate and pour over the Rice Chex. Stir in half of the
crushed candy canes. Stir to combine well. Spread out on cookies sheet or waxed paper and sprinkle
rest of peppermint over all. Let set and break into pieces when cooled.
Chocolate Peanut Clusters
Made by Ellen Welch
1 bag Semi-sweet chocolate chips
1 bag Butterscotch chocolate chips
2 cans Spanish peanuts (12 oz. size)
2 C. miniature marshmallows
Melt chips. Stir in peanuts and marshmallows. Drop by spoonful onto waxed paper. Let
Pressed Sugar Cookies
Made by Pam Klein
Ingredients
1 cup (2 sticks) butter, softened
1/ ½ cup granulated sugar
1 egg
1 tsp salt
1 ½ tsp vanilla extract
2 ¾ cup all-purpose flour
Directions
Preheat oven to 350 degrees. In a large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extract and mix well. Combine flour and salt; add to butter mixture. Beat until well blended. Press dough into cavities, filling 2/3 full. Back 10 minutes or until light brown around the edges. Cool in pan 5 minutes. Turn pan over, lightly tap to remove cookies. (I just lift them out carefully) Cool completely. Makes about 3 dozen cookies.
Pizelles
Made by Pam Klein
These light, crispy, delightful, Pizelles were made in a specialty iron. How fancy! Love it!
Ingredients
1 ½ cup sugar
½ cup butter melted
3 eggs
1/8 tsp salt
1 tsp vanilla
2 cups flour
½ cup tsp baking powder
Directions
Beat together sugar, butter, eggs and vanilla. Blend until smooth enough to drop from a spoon. Heat the pizelle iron to a point there a drop of water skitters about. Drop 1 tablespoon of batter on iron and close. Bake until pizelle is golden brown and crisp. Do not overcook. Cool and serve dusted with powdered sugar or plain.
Dulce De Leche Shortbread
Made by Mia Gomez
Mia improvised and made this at the last minute just prior to coming to the sweet exchange. How creative and delicious!
Ingredients
1 can Dulce de Leche (Nestle Le Lechera)
1 tsp orange extract
Shortbread cookies (Lorna Dune)
Cinnamon and Cocoa powder for dusting
Directions
Add 1 tsp of orange extract to Dulce de Leche. Assemble cookies with flavored Dulce de Leche and dust with cinnamon and cocoa powder.
Chocolate Mint Crisps Recipe
Made by Janette and Keri Silva
Sister Silva melted the peppermint Andes candies on top of these crisps for a Christmas look. I was told that Sister Silva used to make these for Anna Burke when she was a little girl and Anna loved these so much, it has become a regular Burke Family recipe!
Ingredients
- 1-1/2 cups packed brown sugar
- 3/4 cup butter, cubed
- 2 tablespoons plus 1-1/2 teaspoons water
- 2 cups (12 ounces) semisweet chocolate chips
- 2 eggs
- 2-1/2 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 packages (4.67 ounces each) mint Andes candies
Directions
- In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted.
- Transfer to a bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight.
- Roll dough into 1-in. balls. Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies will become crisp after cooling).
- Immediately top each cookie with a mint. Let stand for 1-2 minutes; spread over cookie. Remove to wire racks; let stand until chocolate is set and cookies are cooled. Yield: 6-1/2 dozen.
Nutritional Facts 1 serving (2 each) equals 149 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 114 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Chocolate Mint Crisps in Country Woman Christmas Annual 2003, p45
Butterscotch Fudge
Made by Carol Platus
This recipe came with Sister Platus’ very first microwave. This sweet treat was made in 10 minutes. How easy is that!
Ingredients
3 cups sugar
¾ cup butter
5-oz can evaporated milk
1 10 oz package butterscotch chips
1 7 oz jar marshmallow crème
1 cup chopped nuts
1 tsp vanilla
Directions
In a 2 ½ quart dish, combine sugar, butter, and milk. Microwave on high 9-10 ½ minute, or until sugar is dissolved; stir twice. Add remaining ingredients and stir until butterscotch is melted. Turn into a well-greased oblong baking dish.
Coconut Crunch Cookies Recipe
Made by Vickie and Anna Burke
Sister Burke is what you call an amazing “adaptable cook”. She is without a working full sized oven at this time. She was able to make these yummy, satisfying cookies in her toaster oven!
Ingredients
- 1 cup butter, softened
- 3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups flaked coconut
- 1 package (11-1/2 ounces) milk chocolate chips
- 1-1/2 cups finely chopped almonds
Directions
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds.
- Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: about 4-1/2 dozen.
Nutritional Facts 1 cookie equals 138 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 94 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Shortbread Meltaways
Made by Vickie Burke
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2/3 cup cornstarch
Directions
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture and mix well.
- Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 7 dozen.
Variation: Add a colorful spoonful of cream cheese frosting to make it extra special!
Nutritional Facts 1 serving (4 each) equals 125 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 89 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
Originally published as Shortbread Meltaways in Quick Cooking July/August 2003, p63
Chocolate Covered Snow Peaks
Made by Amy Noble
Ingredients
- 4 large egg whites at room temperature
- 1 teaspoon cream of tartar
- 1 cup plus 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups dark chocolate or semi-sweet chips
Directions
Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.
In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.
Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe 24 bite-sized "kiss"-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.
Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.
Tyler Florence-Foodnetwork.com
Ribbon or Swirl Cookies
Made by Amy Noble
Ingredients
Vanilla Dough:
- 1/2 cup granulated sugar
- 2 tablespoons confectioners' sugar
- 1/4 teaspoon fine salt
- 1 large egg
- 1 to 1 1/4 teaspoons mint extract (optional)
- 1 cup unsalted butter, (2 sticks), room temperature
- 2 cups all-purpose flour
Chocolate Dough:
- 1 1/4 cups granulated sugar
- 3/4 cup natural cocoa powder
- 1/4 teaspoon fine salt
- 1 cup unsalted butter, (2 sticks) room temperature
- 1 large egg
- 1 1/2 cups all-purpose flour
Directions
For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 10 minutes.
For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 10 minutes.
For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Put the Vanilla dough on top. Let it warm up on counter, then roll. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets.
For a ribbon cookie: Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment.. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.
Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.
Evenly position racks in the oven, and preheat to 325 degrees F.
Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
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