Amaretto Breedables Customer Connection

Hello again everyone! Hope this blog finds you all well and in the Holiday spirit!  When we left off in my last blog we had to take a rest after all the delicious treats shared with us from Italy, Switzerland, France and the UK.  Now it’s time to begin our tour of the USA on our journey of Amaretto Treats from Around the Globe!

 

Now after leaving Franki’s place in the UK we are going to travel all the way to Maine for a delicious treat submitted to us by DustyKitten Shackleton.  Dusty said this recipe came from her Grandma! Thank you for sharing Dusty!

 

~~~~ DUSTY’S MOLASSES CRINKLE  COOKIES ~~~~

 

3/4 CUP SOFTEN SHORTENING

1 CUP LIGHT BROWN SUGAR

1 EGG

1/4 CUP MOLASSES

2 1/2 CUP  FLOUR

2 TEASPOONS BAKING SODA

1/4 TEASPOON SALT

1/2 TEASPOON  CLOVES

1 TEASPOON CINNAMON

1 TEASPOON GINGER

 

 

DIRECTIONS

 

MIX SHORTENING,SUGAR,EGG,AND MOLASSES.

STIR IN REMAINING INGREDIENTS. CHILL DOUGH

HEAT OVEN TO 375 ROLL DOUGH INTO BALLS THE SIZE OF WALNUTS, DIP TOPS IN SUGAR. PLACE SUGARED SIDE UP ON GREASED BAKING SHEET.

SPRINKLE COOKIES WITH 2-3 DROPS OF WATER FOR EACH CRACKED SURFACE.

BAKE 10-12 MINUTES MAKES ABOUT 4 DOZEN…

 

 

 

Now we are going to head down to New York and enjoy a delicious treat from Emmy Ketterley. I cannot wait to try these they sound Yummmmmy! Thank you for sharing Emmy!

 

 

Oreo Cookie Ball Pops

 

Ingredients:

6 oz. PHILADELPHIA Cream Cheese

1 pkg. OREO Cool Mint Creme Cookie

12 oz. BAKER’S White Chocolate

6 drops food coloring

3 Tbsp. decorating icing

40  cinnamon red hot candies

 

 

Instructions:

MIX  cream cheese and cookie crumbs until blended.

SHAPE  into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.

DIP  balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.

 

 

Now we are going to leave the east coast and head over to Ohio to see Kini Barbosa.  Kini’s recipe is also one of my favorites from when I was a kid.  These are so good and so easy to make, yet somehow I always mess them up!  Be sure to try your own and let me know how yours turn out!  Thank you for sharing Kini!

 

 

No Bake Cookies

 

1/4 C Cocoa                    1/2 C Peanut butter

2 C Sugar                        3 C Oatmeal

1/2 C Milk                         1 t Vanilla

1/2 C Margarine

 

 

Put Cocoa, Sugar, Milk, and Margarine in a pan. Bring to boil and boil hard for 1 minute. Add other Ingredients. Mix well

 

Drop onto waxed paper by spoonfuls. Let set in refrigerator (or someplace cool) until desired hardness

 

 

Now while those are setting up lets head down to Kentucky.  Jessi Escape submitted her recipe with a warning that since these are not cooked they do pack a punch!  So eat responsibly!  Thank you for sharing Jessi!

 

Kentucky Bourbon Balls

 

1 can sweetened condensed milk

2 lbs confectioners’ sugar, plus

2 cups confectioners’ sugar

1 1/2 lbs chocolate-flavored candy coating, melted

 

Directions:

 

1. Soak pecans in bourbon 3 hours or overnight, stirring occasionally.
2. In a large mixer bowl, beat margarine, vanilla and salt until fluffy.
3. Gradually beat in sweetened condensed milk, then pecan mixture and confectioners’ sugar until well blended.
4. Shape into 1 inch balls.
5. Place on baking sheets.
6. Chill until firm.
7. With fork or wooden pick, dip each into warm candy coating; let excess coating drip off.
8. Place on wax paper lined baking sheets; let stand until firm.
9. Store covered at room temperature or in refrigerator.

 

 

 

 

Of course we left Jessi’s place a little tipsy and somehow ended up in Alabama.  What happens in Alabama “should” stay in Alabama but if you stick around I will share what happened at Simi Emerald’s house at the end of the blog!

 

 

 

Since we’re all nursing a hangover from our trip to the last 2 stops I think now is the perfect time to share what could possibly be THE easiest cookie recipe ever!  So lets head up to Michigan for this wonderful Peanut Butter Cookie recipe submitted by Lamia Starspear.  Lamia says these are super easy and oh so good! She got this recipe off the internet a long time ago. Her son even makes them and loves them. Thank you for sharing Lamia!

 

Easy 1 2 3 Peanut Butter Cookies!

 

1 cup peanut butter

1 cup sugar

1 large egg

 

 

Preheat oven 350°F.

Mix sugar and egg together, then add peanut butter. That’s it. Now form into 1″ balls and press with fork. Dip fork in a little sugar so it won’t stick.

 

Bake for 10 to 12 minutes at 350°F.

 

 

 

 

All together now, lets head over to Kansas and sample the wonderful treat submitted by Bopete Yossarian.  This looks like its going to be another delicious stop!  Thank you for sharing Bopete!

 

No-Bake Chocolate – Peanut Butter Pie
========================

Crust
——-
1/3 cup margarine
2 1/2 C crisped-rice cereal
12 ounces semi-sweet chocolate chips

Melt margarine and chocolate chips (see instructions below). Fold crisped rice cereal into melted chocolate chips and margarine. Press into an 8×8 (or 9×9) square pan.
Pie Filling
———-
8 ounces Cream Cheese
14 ounce can of sweetened condensed milk (NOT evaporated milk}
3/4 cup peanut butter (your choice of creamy or crunchy)
3 Tablespoons lemon juice
1 teaspoon vanilla
1 4-ounce container of whipped topping
1 to 2 teaspoons of chocolate syrup

Soften cream cheese (see instructions below). Beat in large mixing bowl with electric mixer until fluffy.
Add sweetened condensed milk to cream cheese, mix until smooth.
Add lemon juice, vanilla, and whipped topping, mix well.
Fold the filling into the crust.
Chill before serving

Note: This is definitely not health food, but super yummy!
TIPS
—–
To melt chocolate chips, use a a double boiler or VERY CAREFULLY in a microwave, heating for 30 seconds at a time, stirring in between. Do not overheat the chocolate chips or they will be ruined.

To soften cream cheese in microwave:
* Completely unwrap the cream cheese and remove the wrapper.
* Place the cream cheese on a microwaveable plate and microwave for 10 seconds on HIGH or until softened.
* Add 15 seconds for each additional 8 ounce brick of cream cheese.

An easy way to measure peanut butter is to use a larger-than-needed measuring cup, such as a 4-cup measuring cup. Fill the measuring cup with 2 cups of COLD water. Then carefully spoon in enough peanut butter to bring the water level up to 2 and 3/4. Carefully and thoroughly drain out the water (use your spoon to hold the peanut butter in place). Once drained, you are left with 3/4 cup of peanut butter.

 

Next our journey is going to take us all the way over to the west coast when we stop in Washington State to visit Roe Milena.  Roe Milena submitted a recipe that not only sounds good it also looks beautiful!  These would turn any drab table into a gorgeous Holiday treat.  Thank you for sharing Roe!

 

Peppermint Ice Cream Cupcakes

 

1/3 cup melted butter

1 1/4 cup chocolate mint wafers, crushed

1 cup chocolate fudge topping

3 cups peppermint ice cream, softened

6 oz whipped topping, partially thawed

Additional whipped topping for garnish

6 peppermint candies, finely crushed

cupcake liners

 

preheat oven to 350*F

mix butter and wafer crumbs

line muffin pans with cupcake liners

divide mixture and firmly press on bottom of each liner

bake for 5 mins, place pan in freezer to cool

spread about 1 TBsp of fudge topping evenly over each cooled crust

combine soft ice cream and whipped topping

spoon ice cream topping over fudge

freeze for 2-3 hours

top with extra whipped topping and crushed candies

 

prep time 15 min, total time 3h, serves 12

 

 

We are going to head down to Oregon and see what delicious treats Sylvia Ashborne has waiting for us.  Now either Sylvia is related to Phoebe Buffay or I am having flashbacks to Friends!  These cookies that Sylvia submitted were the star of one of my favorite episodes of that show ever!  Thank you for sharing Sylvia!

 

Original Nestle® Toll House® Chocolate Chip Cookies

 

 

Original recipe makes 5 dozen cookies Change Servings

 

2 1/4 cups all-purpose flour

 

1 teaspoon baking soda

 

1 teaspoon salt

 

1 cup butter or margarine, softened

 

3/4 cup granulated sugar

 

3/4 cup packed brown sugar

 

1 teaspoon vanilla extract

 

2 large egg

 

1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

 

1 cup chopped nuts

http://allrecipes.com/recipe/original-nestle-toll-house-chocolate-chip-cookies/

 

But the way I make these is to replace one cup of the flour with crunchy granola.

 

 

So I’m sure you’re all anxiously awaiting the story of what happened when my journey took us to Alabama.  Well in every family there is one and if you’re not sure who it is in your own family then it’s probably you!  One what you want to know? Well a fruitcake of course!  Ha!Ha!

While we were in Alabama Simi Emerald was kind enough to share the tried and true recipe for an American tradition, how to bake a Fruit Cake!  After reading it you’ll understand why we had to save this little gem until the end.  Thank you for sharing Simi!

 

You’ll need the following: a cup of water, a cup of sugar, four large eggs, two cups of dried fruit, a teaspoon of baking soda, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whisky.

 

Sample the whisky to check for quality.

 

Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

 

Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

 

Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

 

Grease the oven. Turn the cake tin to 350 degrees. Don’t forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed.

 

Until next time, Happy Breeding & Happy Holidays!!