TEXAS SUGAR COOKIES

Everything is bigger in Texas including our Sugar Cookies!!!

This is a great recipe for some of the Best Sugar Cookies you have ever tasted! This recipe has been in the family for years! So enjoy and may ya'll all have a very blessed and Merry Christmas!

You will need:

Cookies~
3 1/2 Cups Flour
1 tsp. baking Soda
1/2 tsp. Salt
1 Cup Sugar
1 Eff
1 1/2 tsp. Vanilla
1/2 Cup Sour Cream
1/2 Cup Butter

Frosting~
2 Tbs. Butter
3/4 Cup Powder Sugar
2 tsp. Water
2 tsp. Milk
1 tsp. Vanilla

~Pre-Heat Oven to 350 degrees

Cookies:
~Blend Sugar, Butter, Egg, and Vanilla for 3 minutes until smooth. Add Sour Cream.
~In separate bowl mix Soda, Salt, and Flour. Slowly add dry mixture to Sugar Mixture until completely blended.
~Roll out dough on Floured wax paper or floured board to 1/4" thick.
~Cut Out shapes and place on cookie sheet
~If using sprinkles apply at this time
~Bake at 350 degrees for about 12 minutes. Cookies will PUFF UP BIG with TEXAS PRIDE!
~Allow to cool

Frosting:
~Mix all ingredients together in Microwave Safe Blow
~Place in Microwave for about 10-15 seconds until melted slightly.
~Dip the tops of cookies in to the softened frosting and then place on a cookie rack until frosting hardens again.

Helpful Hints:
~If dough is too soft, when trying to roll out, break it is about 4-6 sections wrap each in clear wrap and place in fridge for about 10-20 minutes to firm up before using cookie cutters.
~Spray cookie sheet to ensure cookies don't get stuck
~For different colors of frosting put frosting in several different bowls, add food coloring, and then microwave
~Allow Cookies to cool completely before dipping them in frosting

ENJOY ALL YA'LL!!!

A Fun Holiday Recipe Swap

Attention!!!

It is time for a Holiday Recipe Swap!!!
Hosted by, 'Offering Hospitality!'

Check out the link for some great recipes and then be sure to share some of your own!



Recipe Swap: http://offeringhospitality.blogspot.com/2010/11/holiday-favorites-recipe-swap.html

Here's an Amazing Recipe that has been one of our family favorites for as long as I can remember.

Mini Cheese Cakes
Preheat oven 370 degrees
Aluminum Muffin Foils (not paper) to hold the Cheese cakes -they go inside regular Muffin pan get your pans ready.
1- Box Vanilla Wafer Cookies (these go in the bottom of the muffin tins -see below for tip*)
2- 8 oz cream cheese softened (blend together)
4- eggs (add one at a time)
1/2 cup sugar (blend into mixture)
1 tsp almond extract (blend into mixture)
* Use a glass measuring cup or spoon to put a quarter size amount of the above mixture in the bottom of each of your muffin foils, add the cookie and press it down into the mixture. Then add the remaining mixture on top of cookie -about half full. "Gluing" the cookie down with mixture will help keep cookie from floating up into the middle of cheese cake.)
Cook for 15 min-18min 370 degrees (cheese cakes should not be too jiggly and may crack, but should not be brown on top)
cools 5 min then add topper.
Topper:
2- cups sour cream
6- Tbls Sugar
1- tsp almond ext
(blend above ingredients)
5 min
Chill 4-6 hours

1 Can of Cherries and 1 tsp Almond Extract and Chill before serving

Hope you all enjoy!!!

You can also use different type of berries or even chocolate and nuts to top these off with. My husband and I had these at our wedding in addition to our wedding cakes. They were wonderful!

Jennifer Claire

New Designs for Fall...and a Yummy Recipie Too!!!

Yes, we again have some new designs...
My favorites are the Water Color Pumpkin (it is so pretty!)
and the new little Bear! Oh so cute!

But, first...to get you in the mood...
here is a delicious Pumpkin Cream Cheese Recipe!!!

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 unbaked pastry shell (9 inches)
• FILLING:
• 1-2/3 cups heavy whipping cream
• 1-1/2 cups canned pumpkin
• 2 eggs, lightly beaten
• 3/4 cup sugar
• 1-3/4 teaspoons pumpkin pie spice

Directions:

In small bowl beat cream cheese, sugar, and vanilla together till smooth. Spread into pastry shell. In another small bowl whisk filling ingredients until smooth. Pour over cream cheese layer. Cover loosely with foil.

Bake at 350 degrees for 70-80 minutes.

Nutrition Facts: 1 serving (1 piece) equals 509 calories, 37 g fat (21 g saturated fat), 157 mg cholesterol, 221 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

Water Color Pumpkin


I think this design would look smashing on some hand towels or tote bags...what do you think?

Fall Bear


Awareness Rose


List of Ribbon Colors

By: Jennifer

Southern Chocolate Raspberry Cheese Cake

~Southern Chocolate Raspberry Cheesecake~

Here is a great recipe for all you Chocolate lovers out there! I made it for our Church lunch last week and it was a delightful success! It is hard to beat a delicious Cheesecake, even harder to beat one accented by chocolate and topped with Raspberries, but add to all of that an easy and economical recipe and you are on top of the world!

Serves 16 people

Prep time 40 minutes. Bake 325 degrees for 65 minutes plus chill time

Ingredients

• 1-1/2 cups cream-filled chocolate sandwich cookie crumbs (i.e. Oreo Cookies)
  
• 2 tablespoons butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 1 cup (8 ounces) sour cream
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• 9 ounces semisweet chocolate, chopped
• 1/2 cup seedless raspberry preserves
• Personal Note: I like thicker crust so I added extra cookies and butter.
  
• 
  
• TOPPING:
• 6 ounces semisweet chocolate, chopped
• 1/3 cup heavy whipping cream
• Fresh raspberries and whipped cream, optional
• Personal Note: I also increased the amount of chocolate topping.
  

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan. (Or use Wiltons cool pan wraps like I did.)
  
• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.
• In a microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Yield: 16 servings.
• Personal Note: After you add the chocolate topping, put it in the fridge for about 5 minutes, take it out while it is still slightly soft, arrange the raspberries on top and allow it to finish chilling. This way your raspberries will be lightly embedded in the chocolate topping making the presentation just that much better.

Happy Valentine's Day from The Daughters of Texas!

By: Jennifer

Pumpkin Spice Muffins

It is that time of year again...Fall has arrived and it is time to turn this...

...In to this!!!

Delicious Pumpkin Spice Muffins!!!

Perfect for any family, Church, or social event! With an added benefit of fragrancing your kitchen with a wonderful spice scent while baking!!!

You will need:
3 Cups Sugar

1 Cup Shortening (Butter)
3 Eggs
1 Can or 16oz of fresh Pumpkin
3 Cups Flour
1 tsp. Baking Soda
2 tsp. Baking Powder
1 tsp. Ground Cloves
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Allspice
1 tsp. Vanilla and
A Dash of Salt

Directions:
Cream Sugar & Shortening; add Eggs & Pumpkin.
Stir Dry Ingredients together and add to the above mixture.
Add Vanilla.
Grease and Flour Muffin Pans (or use Paper Muffin Cups for easy clean up).
Bake at 350 degrees for 15-20 minutes.
Yields: 2 Dozen Muffins

And finally...ENJOY!!!