Peanut Butter Cookies

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp soda
1/4 tsp salt
Thoroughly cream butter, peanut butter, sugars, egg, and vanilla.  Blend dry ingredients into creamed mixture.  Shape into balls.  Place on ungreased cookie sheet.  Crisscross with fork.  Bake at 375 for 10 to 12 minutes.

Cowgirl Cookies

4 cubes of butter
2 cups white sugar
2 cups brown sugar
4 eggs

1 tsp baking powder
2 tsp soda
5 c. flour

1 tsp vanilla
1 cup chopped nuts (optional)
2 bags of chocolate chips
Cream the butter, white and brown sugars, and eggs together.  Add the baking powder, soda, and flour.  Mix well.  Then add the vanilla, nuts, and choc. chips.  Drop by teaspoon onto buttered cookie sheet and bake at 350 for 10 to 12 minutes or until brown.  You can add coconut too if you'd like.

Frosted Banana Bars

1/2 cup butter, softened
2 cups sugar
3 eggs

1 1/2 cups mashed ripe bananas (about 3 medium)
1 tsp vanilla
2 cups flour
1 tsp baking soda
dash salt
In a large bowl, cream butter and sugar until light and fluffy.  Beat in the eggs, bananas, and vanilla.   Combine the flour, baking soda, and salt; stir into creamed mixture just until blended.  Transfer to a greased 15-in. x 10-in. baking pan.  Bake at 350 for 20 - 25 minutes or until tests done.  Cool.
Frosting

2 pkg cream cheese, softened
1/2 cup butter
5 cups powdered sugar.

Cakes

1. Aunt Beatty’s Chocolate Cake by Ina Garten
   

   

   
   

   Ingredients

   		Butter   for greasing the pans
   1 3⁄4	cups	all-purpose flour   plus more for pans
   2	cups	sugar
   3⁄4	cups	good cocoa powder
   2	teaspoons	baking soda
   1	teaspoon	baking powder
   1	teaspoon	kosher salt
   1	cup	buttermilk   shaken
   1⁄2	cup	vegetable oil
   2		extra-large eggs   at room temperature
   1	teaspoon	pure vanilla extract
   1	cup	freshly brewed hot coffee
   		Chocolate Buttercream   recipe follows
   6	ounces	good semisweet chocolate   (recommended: Callebaut)
   1⁄2	pound	(2 sticks) unsalted butter   at room temperature
   1		extra-large egg yolk   at room temperature
   1 1⁄4	cups	sifted confectioners' sugar
   1	tablespoon	instant coffee powder

   Directions

Tunnel of Fudge Cake

1 3/4 Cups butter softened

1 3/4 Cups sugar

6 eggs

2 Cups powdered sugar

2 1/4 Cups flour

3/4 Cup cocoa

2 Cups chopped walnuts

Beat butter and granulated sugar in a large bowl until light an fluffy.  Add eggs, one at a time, beating well after each addition.  Gradually add powdered sugar, blending well.  By hand, stir in flour, cocoa and walnuts until well blended.  Spoon batter into greased and floured bundt pan.  Bake at 350 for 58-62 minutes.  Cool upright in pan on cooling rack 1 hour.  Invert onto serving plate.  Cool completely.  Can have a glaze like chocolate ganache, but it is great plan.  Nuts are essential for the success of this recipe.

Chocolate Ganache

Ingredients

• 1 cup heavy cream
• 12 oz semi-sweet chocolate chips

Instructions

1. Heat heavy cream to boiling. Pour over chocolate chips and let sit for 4 minutes without stirring. Whisk until the mixture becomes dark and thick.
2. Ganache can immediately be poured over cake or it can be cooled to room temperature and piped.

Double Chocolate Tiramisu

Ingredients

• 2 tablespoons unsweetened cocoa powder, plus more for garnish
• 1 1/2 cups heavy cream
• 4 ounces semisweet chocolate, chopped
• 1 bar (8 ounces) cream cheese, room temperature
• 3/4 cup sugar
• 24 ladyfinger cookies (from a 7-ounce package)

Directions

1. 1. In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
2. 2. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
3. 3. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
4. 4. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving. 

    

   Picture and recipe from Martha Stewart

Holiday Carrots

14-15 carrots

3/4 Cup mayonaise
1 TBS horseradish
1 TBS grated onion

Peel carrots, cut in half and in half lengthwise.  Cook until not quite done.  Place in an 8 x 8 casserole dish.  Mix remaining ingredients and pour over the carrots.  Sprinkle with grated sharp cheddar cheese - just enough to cover, and then cover that with buttered bread crumbs.  Bake at 350 for 30 minutes.