Chanales

1 1/2 cups sugar
1/2 cup (1 stick) margarine or butter
2 large eggs
1 tbsp pure vanilla extract
1 1/2 cups all purpose flour
1/2 tsp salt
1 3/4 tsp baking powder
3/4 cup soymilk or milk
1 tbsp orange juice

Frosting:
2 large egg whites
3 1/2 cups confectioner’s sugar
1 tbsp orange juice
pastel food colorings

1. Preheat Oven to 350
2. Line muffin pans with 18 paper liners
3. In a medium bowl with a mixer at medium speed, beat the sugar and the margarine or butter until creamy. Beat in the eggs and vanilla.
4. In a medium bowl, combine the flour, salt, and baking powder. Stir with a fork. Add into the creamed mixture. Stir in the soymilk or milk, and orange juice. Mix until batter is smooth.
5. Fill each muffin cup 2/3rds full with batter. Fill any empty cups halfway with water. Bake 25-30 minutes until toothpick inserted in center comes out clean and the tops are golden. Remove from pans to cool.
6. Meanwhile, prepare the frosting. Beat the egg whites until stiff but not dry. Slowly add the sugar, glycerin, and orange juice. Beat for 1 minute at medium speed. Thin with water if too thick to spread or add more confectioner’s sugar if too thin.
7. Divide the frosting into several bowls. Tint each bowl with a few drops of food coloring. Stir to combine until you get an even shade in each bowl. Frost the cooled cupcakes.
Copied from Suzie Fishbein-Kosher Palate Entertainment

3 C flour
1/2 C oil
1 C sugar
1 tsp baking powder
1/4 tsp salt (use less)
juice of 1 lemon or 2TB Realemon (fresh lemon is better)
1 egg
1/4 cold water

Mix dry ingredients in large bowl, make “well” and add all other
ingredients. Mix with wooden spoon, scrape sides of bowl with spatula, then
use hands if necessary. Divide dough into 4 equal parts. Roll out oblong,
spread with thin layer of Damson Plum preserves (can also use seedless black
currant jam), sprinkle with sugar and cinnamon mixture, raisins and chopped
walnuts. Roll (two rolls only), seal ends, slash dough every 1 1/2 to 2″.
Sprinkle again with sugar and cinnamon and bake
@ 375
for about 25 minutes or until nicely brown.

Bake on parchment paper for easy cleanup.

1 cup crushed vanilla wafers
1 cup powdered sugar
1 cup chopped nuts pecans or walnuts
2 tbls cocoa
2 tbls light corn syrup
¼ cup rum or burboun

Mix and let stand for fifteen minutes
Roll into small balls
Roll into 10x sugar
Store in tin or plastic bag in fridge or freezer
Makes 2 dz

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)

Directions:
1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.

HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY’S Cocoa to your favorite chocolate chip cookie recipe.

SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY’S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.

2/3 C sugar
1 C margarine
2 tsp. vanilla
1 eggs
pinch salt
2 C flour

Mix all ingredients. Roll 1″ balls. Place far apart, as they will spread
a lot, on parchment paper on cookie sheet. Makes 20 cookies.
Bake @ 350
15 minutes (should not brown)

White icing:
1 C confectioner sugar
1/4 tspn. vanilla
2 TBL boiling water
drop lemon juice

chocolate icing:
3/4 C to 1C confectioner sugar
2 TBL water
4 tspn. – 3 TBL cocoa (de[ending on how chocolatey you want it)
1 tspn. oil

When cookies are cooled, ice the flat side, not the round side. Use flat
spatula to ice 1/2 and 1/2.

3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
2 tablespoons orange juice
3/4 cup sugar
2 eggs
1/4 lb. margarine
prune butter or apricot jelly

Cream margarine and sugar and add eggs, one at a time. Beat well. Add vanilla and orange juice. Add dry ingredients and mix well

The dough will form into a ball
Roll out on well floured board to 1/4″ thick
cut into 3″ rounds with glass rim
Place a teaspoon of filling in center
Pinch dough upward in three places at outer edge to make 3 cornered hat shape
Bake in 350 degree oven for 15 minutes on a greased baking sheet or until golden brown

2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt (I only use a pinch)
6 ounces (3/4 cup) butter
2 tsp. vanilla extract
2/3 cup sugar
1 egg
3/4 – 1 cup apricot preserves or any thick jam
2 1/2 (3/4 cup) sliced almonds

Preheat oven to 375 degrees. Sift together flour, baking powder, and salt. Set aside. In a large bowl cream the butter. Add vanilla and sugar and beat well. Beat in the egg. On lowest speed add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until the dry ingredients are thoroughly incorporated. Turn out onto a lightly floured board. Shape into a ball. Cut into four equal parts.

Working on the board, with your fingertips work each piece into a roll about 12 inches long and 1 inch in diameter. Flatten slightly. Place rolls crossways on a large, cookie sheet leaving 2 to 3 inches of space between them. The rolls will spread as they bake.

Make a narrow, shallow trench down the length of each roll by pressing gently with a fingertip. Leaving a little space at the ends work the full length in one direction, and then work in the opposite direction. The ends and sides should be higher. Do not make the trench too deep or the cookies will not hold together after they are baked and sliced. To fill the trench with the preserves, use a pastry bag without a tube – or a teaspoon sized spoon. The filling should be level with the sides or very slightly higher. With your fingertips, generously sprinkle the sliced almonds over the preserves.

Bake about 25 minutes until cookies are sandy-colored on top and golden around the edges, reversing position of pan during baking to insure an even color. Do not over bake. Check cookies at 20 minutes for doneness.

GLAZE:

1 1/4 cups confectioners sugar
2 TB boiling water (approximately)

Mix sugar and water until smooth, using enough water to make the consistency similar to heavy cream. Cover when not in use. Remove cookie sheet from oven and apply the glaze by pouring it or spooning it down the length of each roll, over the preserves and nuts. Using a cookie sheet as a spatula, carefully slide the rolls onto a rack to cool for 5 – 10 minutes. With a very sharp, (try a serrated edge knife), cut each warm roll on an angle into slices about 1 to 1 1/4 inches wide. Replace cookies on rack and cool completely before storing.