Baby Center Mommies' Favorite Recipies

Peppermint Meringues

Ingredients

2- egg whites

1/4 teaspoon- peppermint extract

1/8 teaspoon- cream of tartar

2/3 cup- sugar

3-5 candy canes-crushed

Directions

Lightly grease a cookie sheet; set aside. Preheat oven to 300 degrees. In a medium mixing bowl beat egg whites, peppermint extract, and cream of tartar with electric mixer on high speed until soft peaks form. Add sugar, 1-2 tbs. at a time, while beating with mixer until stiff peaks form. Then drop mixture by rounded teaspoons about two inches apart on the greased cookie sheet. Sprinkle each cookie with the crushed candy canes. Bake in the 300 degree oven for about 20 minutes, or until firm on the bottom and very lightly browned. Transfer to a wire rack to let cool. Then enjoy! Makes about 36 cookies.




Chocolate No-Bakes:

2 cups sugar
1 stick butter (1/2 cup)
1/2 cup Pet milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats

In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat. Let boil for 5 minutes, stirring constantly.

Remove from heat and stir in peanut butter and oats.

Spoon out quickly onto wax paper or aluminum foil. Cookies will harden as they set.




Cheesecake

Take 16 oz of cream cheese and 16 oz of sour cream. Blend together. Add 1 cup sugar, 3 eggs, and 1 tblspn of vanilla. Blend til creamy and smooth. Pour batter into ready made crust or homemade, whichever you prefer. Makes 2 cheesecakes, so you need 2 pie crusts. Put in the oven for 40-45 minutes at 350 degrees. Then turn the oven off and let it sit for an hour. NO PEEKING!



Nantucket Cranberry Pie
Ingredients

For the Filling:
Butter, to grease the pie plate
2 cups fresh or frozen cranberries
1/2 cup sugar
1/2 cup walnuts, chopped
For the Topping:
2 eggs
3/4 cup butter, softened
1 cup sugar
1 cup flour
1 teaspoon almond extract

Turn on oven to 350 degrees F. Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries. For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork. Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.



Pumkin Pie with Cookie Nut Crust

1 1/4 cups flour

1/4 tsp baking soda

1/2 cp margarine (softened)

1/2 cp loosley packed brn sugar

1/2 cp finely chopped walnuts

1/2 tsp vanilla

1 1/2 tbsp cornstarch

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 cup granulated sugar

1-15 oz. can libbys pumpkin

1/2 cp light cream

2 eggs

2 tbsp molasses


Preheat oven to 350. Combine flour and baking soda. Add the margarine, brn sugar, walnuts and vanilla. Blend well, then press mixture into 9in. pie plate, building up the sides and fluting the edges. Cover fluting with strip of foil to prevent over browning.

In another bowl combine cornstarch, cinnamon, ginger, nutmeg, and granulated sugar. Add the pumpkin, cream, eggs and molasses. Pour into crust and bake for 1 to 1 1/2 hours or until filling is set.




Peanut Brittle

1 cp sugar

1/2 cp light corn syrup

1/4 cp water

2 cp raw peanuts

1 Tbsp baking soda

Line a 10x12 in. cookie sheet with heavy-duty aluminum foil. In a heavy pot, mix together the sugar, corn syrup, and water. Bring to a boil over medium heat. Add the peanuts. Cook, stirring often, until the peanut mixture will foam, then turn a golden color. Quickly pour on the foil lined sheet. When cool, break into pieces.




Toffe Studded Snikerdoodles were my big hit last year

Ingredients:


* 1/2 cup (1 stick) butter or margarine, softened

* 1/2 cup shortening

* 1 cup plus 3 tablespoons sugar, divided

* 2 eggs

* 2-3/4 cups all-purpose flour

* 2 teaspoons cream of tartar

* 1 teaspoon baking soda

* 1/4 teaspoon salt

* 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits

* 1 teaspoon ground cinnamon

Directions:
1. Heat oven to 400°F.

2. Beat butter, shortening and 1 cup sugar in large bowl until fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.

3. Stir together remaining 3 tablespoons sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.

4. Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.



Chocolate- Amaretto Cheesecake

1 1/2 cups finely crushed choc wafers

1/3 cp butter(melted)

3 - 8oz. pkgs softened crm cheese

1 1/2 cps granulated sugar

4 - 4oz. squares semisweet chocolate(melted and cooled)

2 Tbsp flour

1 tsp vanilla

4 eggs

1/4 cp milk

1/4 cup good amaretto

1 - 1 oz. square semisweet choc shavings.

Preheat oven 350. Combine wafers and butter. Press into and up sides of 9 in. springform pan. Place pan in shallow baking dish.

With mixer beat crm cheese, sugar, melted chocolate, flour and vanilla until well mixed. Add the eggs all at once and beat on low with electric mixer. Do not over beat. Stir in the amaretto and milk. Pour into crust and bake for 45 mins. Or until center appears nearly set when gently shaken. Cool on rack for 5-10 mins. Loosen sides of chscake from pan. Cover and chill overnight. Before serving garnish with chocolate shavings.

Purple Passion

1 tub cool whip (I use the bigger tub)

1 can crushed pinapple

1 can cherry pie filling

1 can sweetened condenced milk (a little one)

Optional- blue food coloring to make it purple

optional- pecans ( I don't like them in there)

Mix all ingredients in bowl and stir well. Leave in Fridge til you are ready to serve.