PERFECT & SIMPLE Snickerdoodle Cookies ~ GUARANTEED THE BEST!

These Perfect Snickerdoodles have crisp edges and soft 
puffy centers. They are flavorful and oh so simple to make!

Ingredients:
1/2 cup regular or butter flavored shortening
1/2 cup butter, room temperature
1 cup sugar
1/3 cup brown sugar, packed
1/2 cup buttermilk or sour milk
1 egg
2 teaspoons vanilla extract
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon sea salt
1/4 teaspoon nutmeg

1/4 teaspoon cinnamon
parchment paper (optional)

Coating:
1 cup white sugar
3 teaspoons cinnamon 

Method:
In a large mixing bowl, beat together the shortening, butter and sugars until smooth. Add the buttermilk, egg and vanilla. Beat until well combined. Sift together the flour, baking soda, cream of tartar, salt, nutmeg and cinnamon. Add to the sugar mixture and beat until well blended and formed into a dough. Cover and refrigerate the dough for 1 hour or overnight.
Preheat oven to 350*. Lightly grease or line cookie sheets with parchment paper. In a small bowl, stir together 1 cup sugar and the cinnamon. Take approximately 1 tablespoon of dough and roll it into a ball about 1 1/2 inches in diameter. Roll the ball in the small bowl of cinnamon sugar. Place the rolled balls about 2 inches apart on the prepared cookie sheets.
Bake for 10 to 12 minutes. Cool briefly on the cookie sheets and then transfer to a rack to finish cooling completely. Store in an airtight container, in the refrigerator. Makes approximately 5 dozen cookies.

Soft Snickerdoodle Cookies

Notes:
The trick to getting a Snickerdoodle to keep its puffy shape and not flatten, while baking, is to chill the dough before baking. 
Buttermilk adds to the texture and flavor, as do the spices and cream of tartar. 
The flavor of these cookies improves on the second day and they travel and ship well.
Save the leftover cinnamon sugar in a jar with a shaker top. Use to sprinkle on foods like oatmeal or toast.

Leftover Cinnamon Sugar

Hawaiian Honey Chicken

Light and Tasty Hawaiian Honey Chicken

Ingredients:
1 teaspoon grated lemon peel
2 teaspoons grated orange peel
1/4 cup fresh squeezed lemon juice
1/2 cup orange juice (I use fresh squeezed.)
1/4 cup honey
2 tablespoons soy sauce (I use low sodium.)
1 tablespoon canola oil
2 teaspoons deli mustard
1/2 teaspoon garlic powder
3 - 3 1/2 pounds chicken, skin removed (whole chicken cut up, thighs or choice 
(I used boneless, skinless breasts, cut in half.)
cooking oil spray

Method:
Heat the honey in a microwave safe (glass) measuring cup or bowl for 30- 4o seconds, until warm and will blend well with remaining ingredients. Stir in peels, juices, soy sauce, oil, mustard and garlic powder. Pour marinade over the chicken pieces, cover, and marinate for 2  to 4 hours. Stir, occasionally. 
Preheat oven to 350*. Line a shallow pan or roaster with foil. Spray or lightly grease with cooking oil. Remove chicken from marinade and place in lined pan. Bake for about 20 minutes. While baking, bring reserved marinade to a boil, in a saucepan, on top of the stove.
Boil 20 minutes, or until the liquid is reduced to about 1/3 cup. 

Reduced marinade

Remove the chicken from the oven and brush with the reduced marinade. Return to the oven for another 15 to 20 minutes, or until the chicken is no longer pink inside. (or near the bone) Let rest, in juices, 5 minutes before serving. Serves 6 to 8.

Notes:
This simple, but tasty chicken goes well with rice and salad.

Light & Luscious Cherry & Cream Cheese Cream Cheese Pie

Cherries top this whipped cream cheese
mousse in a cookie style crust.

Ingredients:
4 cups fresh (or frozen) pitted dark sweet (or tart red) cherries
2 tablespoons whiskey or Gran Marnier (optional)
1/4 teaspoon pure orange extract (optional)
1/2 cup fine Baker's sugar (1 cup if using tart cherries) *see notes
3 tablespoons cornstarch
1 9 inch butter pastry crust (recipe follows)
3 ounces cream cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 cup heavy whipping cream
1 envelope Dr. Oetker's "Whip It" (optional)

(Whip it helps whipped cream stay firm.)

Butter Pastry Crust:
1 cup unsifted all purpose flour
2 tablespoons Baker's sugar
6 tablespoons butter
1 egg yolk

Crust Method:
Preheat oven to 300*. In a medium bowl, stir together the flour and sugar. Cut in butter with two knives or a pastry blender. Continue to crumble the butter into the flour with your fingers until the mixture resembles crumbs and there are no large pieces of butter. Stir in the egg yolk with a fork until well blended, then work the dough with your hands until it forms a smooth, non crumbly ball. (The heat of your hands softens the butter and makes the dough stick together.) Press the dough into the bottom and sides of a 9 inch pie pan, pushing firmly to make an even layer.  
Bake for 20 to 30 minutes, or until the pastry is lightly browned. Set aside to cool.

Filling Method:
Place the cherries in a saucepan over medium heat. Cover the pan. Heat the cherries, stirring often, for about 10 to 15 minutes, until they release their juices and come to a simmer. In a bowl, whisk together the sugar and cornstarch until thoroughly blended. Pour the mixture into the hot cherries. Simmer over low heat, for about 2 minutes, until the cherries and juice have thickened. Remove from heat and set aside to cool.

Beat together the cream cheese, powdered sugar and vanilla until smooth. Beat the heavy cream and "Whip It" until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture. Spread the cream cheese mousse evenly into the cooled pastry crust. Spoon the cooled cherries evenly over the cream mixture. Chill thoroughly, 1 hour or longer, before serving. Makes 6 to 8 servings.

Notes: 
In the USA, April 23rd is "National Cherry Cheesecake Day".  This lighter cream cheese pie is appropriate to serve on that day. (or any day)

Blackberries or Boysenberries may be substituted for the cherries.

Canned pie filling can be substituted for the home cooked berries.


**If you cannot find C & H , or another brand, of Baker's sugar at your grocery store, you can make your own, by placing in a food processor for several minutes. It should be processed until it is finer and a little powdery, somewhat like very fine sand.

S'mores On A Stick ~ Perfect for Picnic & Party Favors!

Individually wrapped S'mores On A Stick
August 10th is "National S'mores Day" ~
a great excuse to make these for family and friends!

Ingredients:
2 cups (one 12 ounce bag) semisweet chocolate chips
2 tablespoons shortening
2 packages from a box of graham cracker cookies
20 large marshmallows
20 (6 or 8 inch) candy sticks
1 large zipper seal storage bag
waxed paper
20 sandwich bags
20 twist ties

Marshmallows, crushed graham crackers and candy sticks

Method:
Line a baking sheet with waxed paper. Set aside.

Place the graham crackers in the large bag. Crush with a rolling pin or large spoon. Place crumbs on a shallow dish or plate. Set aside.

Heat the chocolate chips and shortening in a microwave oven for 30 seconds. Stir and heat for another 30 seconds, or until melted. OR Heat chocolate chips and shortening, in a double boiler, over simmering water.

Put one marshmallow on a stick. Dip it in the melted chocolate to completely cover the marshmallow. Shake off excess chocolate and then roll the sides and press the top in the graham cracker crumbs.

Lay the dipped marshmallow on the waxed paper lined pan. Repeat with the remaining marshmallows. 

Dipped marshmallows

Place in the refrigerator for 30 minutes, to set the chocolate.

If the sandwich bags have "zipper" closures, cut them off. Place each chilled marshmallow at a diagonal into a bag. (with the dipped end in one of the corners) Wrap the bag around the candy stick and secure with a twist tie. Store in the refrigerator, until ready to serve. Makes 20 treats.

S'mores On A Stick Display

Note: These are fun treats to serve on The 4th of July, at  picnics and barbecues. The also make nice party favors for kids and "grown up" kids.

Coconut & White Chocolate, Lemon & White Chocolate Or Vanilla Nut & White Chocolate Truffles

Coconut White Chocolate, Vanilla Nut White Chocolate
& Lemon White Chocolate Truffles

Ingredients:
3 cups (18 ounces) white chocolate chips
1 (14 ounce) can sweetened condensed milk
2 teaspoons coconut extract &
3 cups flaked sweetened coconut
or 1 1/2 teaspoons lemon extract, yellow food coloring
& finely grated zest from one lemon
or 1 tablespoon vanilla extract &
2 cups chopped pistachios, walnuts or pecans
waxed paper

12 ounces semi sweet chocolate chips
2 - 3 tablespoons shortening
1/4 cup white chocolate chips (optional)
1 teaspoon shortening (optional)
1/8 cup toasted coconut (optional) **see instructions below**
pastry bag (optional)
frosting tip (optional)
food coloring (optional)
decorative sprinkles (optional)
small decorative candies (optional)
paper candy bonbon cups

Method:
In a heavy medium size saucepan, over lowest heat, melt the chocolate chips and condensed milk. (Stir constantly, just until melted.) Remove from heat and Stir in your choice of extract: coconut, lemon or vanilla extract until thoroughly blended.  If using coconut extract, add flaked coconut and mix well. If using lemon extract, add a few drops of yellow food coloring and lemon zest; blend well. If using vanilla extract, still in nuts and mix well. 
Chill the mixture for two hours or until firm enough to handle. 
Line a cookie sheet or baking dish with waxed paper. Roll a spoonful of the truffle mixture, between the palms of your hands, into approximately a one inch ball. Place on the waxed paper lined pan. Repeat until all of the truffle mixture is used. Chill for at least one hour.

Prepared tray of Lemon White Chocolate Truffle centers

Place 12 ounces of chocolate chips and shortening in the top of a double boiler. Put water in the bottom part of the double boiler, making certain that it isn't deep enough to touch the base of the top part. Heat over low heat and stir to melt and mix the chocolate and shortening. Place skewer into one truffle. Dip in the melted chocolate to coat. Tap the skewer on the side of the pan, to shake off excess chocolate.

Place on a waxed paper lined tray, using the second wooden skewer to slide the truffle off of the first skewer. Cover the small hole the toothpick leaves in the top of each truffle, with a little bit of chocolate from the end of one skewer. For Coconut Truffles, after dipping, sprinkle a pinch of toasted coconut on top of each truffle. If using decorative sprinkles or candies, sprinkle or place on top of each truffle, before the chocolate sets. (One chocolate at a time.)

Return the tray of dipped truffles in the refrigerator for at least one hour. Remove the tray from the refrigerator to decorate the tops of the truffles, if they haven't already been decorated with coconut or candy sprinkles.
For Vanilla Nut Truffles, place 1/4 cup white chocolate chips and the teaspoon of shortening into a small microwave safe bowl. Heat for 20 seconds and stir. (If not completely melted, heat for 10 additional seconds.) Drizzle with a fork or small knife to decorate the tops of the truffles, or place the melted white chocolate in a pastry bag, with a frosting tip to decorate the tops. For Lemon Truffles, add 2 drops of yellow food coloring to the melted white chocolate. Stir well. 

White Chocolate with yellow food coloring

Return decorated truffles to the refrigerator for at least 20 minutes. When the chocolate is set, place in candy bonbon cups. Place in airtight containers, with a piece of waxed paper between layers. Store in the refrigerator. Makes approximately 6 dozen.

**Toasted Coconut: Preheat oven to 275*. Place 1 cup of coconut in a pie pan or on a baking sheet. Place in oven. Bake for 5 minutes. Remove and stir. Return to the oven for approximately 5 more minutes, until crisped and some of the coconut is golden brown. Set aside to cool. Store in an airtight container.

Note: The Coconut & White Chocolate Truffles taste similar to a "Mounds" candy bar.

Old Fashioned Chocolate Truffles

Chocolate Cream & Chocolate Rum Truffles

Ingredients:
1/3 cup butter, softened
1 1/2 teaspoons vanilla
3 ounces unsweetened baking chocolate
1/4 cup heavy cream
3 cups powdered sugar, sifted
12 ounces semi-sweet chocolate chips
2 tablespoons shortening
wax paper
2 wooden skewers
3/4 cup powdered sugar
2 teaspoons of water
pastry bag
frosting tip
food coloring (optional)
decorative sprinkles
small decorative candies
paper candy bonbon cups

Method:
Line a baking sheet with waxed paper. Set aside. Place the baking chocolate in a microwaveable bowl. Heat in a microwave oven, for 20 second intervals, stirring after each 20 seconds, until melted. Set aside. With a hand mixer on low speed, blend the butter, cream and vanilla together. Gradually add the sugar and melted chocolate; blend thoroughly. Shape the fondant mixture into 1 inch balls and place on the waxed paper lined pan. Cover and chill for an hour in the refrigerator or 25 minutes in the freezer.

Place the chocolate chips and shortening in the top of a double boiler. Put water in the bottom part of the double boiler, making certain that it isn't deep enough to touch the base of the top part. Heat over low heat and stir to melt and mix the chocolate and shortening. Place skewer into one truffle. Dip in the melted chocolate to coat. Tap the skewer on the side of the pan, to shake off excess chocolate.

Place dipped truffle on a waxed paper lined tray, using the second wooden skewer to slide the truffle off of the first skewer. Cover the small hole the toothpick leaves in the top of each truffle, with a little bit of chocolate from the end of one skewer. If using decorative sprinkles or candies, sprinkle or place on top of each truffle, before the chocolate sets. (One chocolate at a time.)

Return the tray of dipped truffles in the refrigerator for at least one hour. If using icing to decorate the truffles, mix the powdered sugar and water. Place the icing in a pastry bag, with frosting tip. Use to decorate the tops of the truffles. 

Return to the refrigerator for, 15 - 30 minutes, to allow the icing to harden. Place each truffle in a paper bonbon cup. Store in an airtight container, in the refrigerator, until ready to serve or  to package in gift containers. 

Notes:

For Chocolate Amaretto Truffles, omit the vanilla and add 1 teaspoon pure almond extract.
For Chocolate Orange Truffles, omit the vanilla and add 1 teaspoons orange extract.
For Chocolate Mint Truffles, omit the vanilla and add 1/2 teaspoon peppermint extract.
For Chocolate Rum Truffles, omit the vanilla and add 1 1/2 teaspoons rum extract.
If you make more than one flavor of Chocolate Truffles, decorate the tops with a tiny dot of icing, colored sugar, tiny decorative candies, or sprinkles, using different colors to distinguish the flavor inside.
If you do not have a pastry bag or frosting tip, a toothpick can be used to dot icing on top of each truffle.