Roberta Skelton's Punch
48 oz cranberry juice cocktail
46 oz can pineapple juice
12 oz frozen lemonade, thawed
2 cups cold water.
mix and chill well
2 liters 7 UP--add ice and 7up before serving
for "spiked" punch, add 1 1/2-2 liters of rose wine instead of the 7UP
Praline Cookies (Dottie Purpura)
350 degree oven, foil lined 15x10x1 inch pan
makes 48 bars
24 graham cracker squares (if scored, you can break them right into the 48 bars)
3/4 cup butter (1-l/2 sticks)
3/4 cup dark brown sugar (packed)
dash salt
1/2 teaspoon vanilla
3/4 cup chopped pecans
Heat the butter, brown sugar and salt in small saucepan until melted and well blended, stirring constantly.
Add vanilla and pecans
Spread mixture over graham crackers ( which are in a foil lined pan) Do use the liner; it helps get them out of the pan easier.
Bake in 350 oven for 10 minutes or until bubbly (my oven only takes 8 minutes)
Cool 10 minutes then cut into rectangles unless they are already cut (note step 1)
Serve cold - makes 48 bars
I doubled the recipe for the guild meeting and made 2 sheets. Also, as the day was warm and sticky I put wax paper in between layers and refrigerated
them .
My pan was larger than the jelly roll size so I adjusted the foil around the crackers to get the correct size. Once they are in the oven, the mixture melts and spreads all over - so you want to keep the crackers confined to the space.
Best Brownie (Robie Johansen)
Mix: 1 c. soft butter
2 c. sugar
1/3 c. cocoa (I use Dutch process)
Beat in 4 eggs
Add in: 1-1/2 c. flour
2 tsp. vanilla
1/4 tsp. salt
1-1/2 c. chopped nuts
Stir, spread onto greased 1" deep baking sheet (I used a cookie sheet with sides). Bake 20 minutes at 350.
Remove from oven and cover with 1 lb. mini marshmallows.
Return to oven and bake 3 minutes more.
Add frosting:
1-2/3 c. powdered sugar
1/2 c. butter
1/3 c. cocoa
1/3 c. evaporated milk (not Eagle brand condensed)
Polish Bread and Butter Cookies
From Dana Kahan Benjamin
Holiday Party 2006
5 oz butter cut into pieces
1 egg yolk
2 cups flour
½ cup sugar
½ cup ground nuts (usually use pecans)
Cream together butter and egg yolk in processor.
Mix flour, sugar and nuts together and add to processor until it comes together in clumps.
Form into 2 rolls, about 1” to 1-1/2” in diameter. Use plastic wrap (or waxed paper) to help form the rolls. Wrap tightly and place in a long plastic bag for several hours. Can keep this way 12 weeks. Refrigerate.
Slice thinly and bake on ungreased cookie sheets at 350 degrees until light brown (10-20 min). Remove from sheets and dust with confectioners sugar.