Favorite family recipes...: October 2008

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Caramel Apple Cookies

For the cookies:
1/2 cup solid vegetable shortening
1-1/4 cup packed light brown sugar
1 large egg
1/2 cup apple juice, divided
2-1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup apples, peeled and shredded

For the Caramel Frosting:
2 to 3 tablespoons margarine, softened
1/3 cup packed light brown sugar
2 tablespoons water
1-1/2 cup powdered sugar
2 to 4 tablespoons milk
5 tablespoons finely crushed walnuts

To make the cookies:
Pre-heat oven to 350 F. Grease baking sheet(s). In a large mixing bowl, beat shortening and brown sugar in medium bowl until blended; beat in egg and apple juice. In another mixing bowl, stir together flour, baking soda, salt, cinnamon and cloves. Stir flour mixture into shortening mixture. Stir in the remaining 1/4 cup apple juice and the apples. Drop by teaspoonfuls 2 inches apart onto prepared baking sheets. Bake a 10 to 12 minutes. Cool on wire racks.

To make the Caramel Frosting:
Heat margarine, brown sugar, and water over medium high heat in saucepan, stirring until sugar dissolves. Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately. If frosting begins to harden, return to low heat and stir in more milk.

Spread frosting on each cookie and sprinkle with crushed walnuts.

Classic Bread Pudding

16 oz day old white bread cubed
2 (12 oz cans evaporate milk)
3/4 cup water
4 eggs lightly beaten
2 large apples, peeled, cored and chopped
1 cup raisins
1 and 1/2 cups sugar
4 tablespoons vanilla extract
4 tablespoons butter, melted
3/4 cup chopped pecans (optional)
1 teaspoon cinnamon

Preheat oven to 350 degrees. Spray a 13X9 pan with cooking spray. Set aside.

Stir together bread cubes, milk and water in a large bowl. Stir in the eggs and blend well. Stir in apples, raisins, sugar, vanilla and butter; blend well. Stir in pecans. Pour mixture into pan. Sprinkle the cinnamon over the top.

Bake 35 to 45 minutes until set. Drizzle vanilla or caramel sauce (if desired) over the top and serve.

Lemon Cookies

LEMON SUGAR COOKIES

1 cup butter, softened

1 cup sugar

2 eggs

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

1/4 cup lemon juice

2 teaspoons vanilla extract

5 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

Lemon Icing:

1 1/2 cups confectioners' sugar

2 tablespoons water

1 tablespoon lemon juice

In a large bowl, cream butter and sugar. Add eggs, EAGLE BRAND®, lemon juice, lemon rind and vanilla; mix until smooth. In another bowl, combine flour, baking powder and salt. Add to creamed mixture; mix well. Divide dough into 3 balls. Wrap in plastic and refrigerate at least 4 hours. Preheat oven to 350 degrees F. On lightly floured surface, roll each ball out to 1/4-inch thickness and cut into desired shapes. Bake 10 to 12 minutes. Cool on wire rack. Garnish with Lemon Drizzle (optional). Store leftovers covered at room temperature. Lemon Icing: Combine confectioners' sugar, water and lemon juice; mix well. Drizzle over cooled cookies.

Chocolate Caramel Cookies

Chocolate Chunk Caramel Cookies

2 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 cup unsalted butter, softened

1 cup sugar

1/2 cup brown sugar, packed

2 eggs

1 & 1/2 cups chocolate chips

18-20 caramels, such as Kraft (about 1 cup)

Preheat oven to 375F. Line a baking sheet with parchment paper.

Place 1 tablespoon of the flour into a small bowl. Chop each caramel into 6-8 pieces and lightly coat with the flour. Whisk together remaining flour, baking soda, baking powder and salt in a medium bowl.

In a large bowl, cream together butter and sugars until light, about 2 minutes. Add in eggs one at a time. Don't worry if the batter separates, just keep beating until it becomes smooth. Stir in flour mixture, followed by caramels and chocolate chunks/chips until batter is uniform and no streaks of flour remain.

Drop rounded tablespoonfuls onto the baking sheet. Cookies will spread, so allow at least 2 inches between each cookie. Bake for 10-11 minutes, until cookies are lighlty browned around the edges. Allow to cool on the cookie sheet for 5-10 minutes before removing to a wire rack to cool completely. If the cookies stick to the parchment, allow them to cool longer before moving them.

Makes about 4 dozen