Cookie Gift Baskets Tip & Recipe Blog

• 1 1/2 cups all-purpose flour
• 1 cup lightly packed brown sugar
• 1 teaspoon baking powder
• 1 1/4 teaspoon salt
• 3/4 cup of butter
• 1 1/2 cups rolled oats
• 1 1/4 cups raspberry jam
• 1/2 cup sliced almonds

In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Press two-thirds of the mixture firmly into greased 13×9 inch cake pan. Spread evenly with jam. Stir almonds into remaining crumb mixture. Sprinkle evenly over jam, patting down lightly. Bake at 375 degrees F for 30 35 minutes or until golden brown. Let cool in pan and cut into squares.

• 2 unsweetened chocolate pieces
• 2/3 cup all purpose flour
• 1/2 tsp. baking powder
• pinch of salt
• 2 eggs
• 3/4 cup granulated sugar
• 1/3 cup light cream cheese
• 1 tsp. vanilla extract
• 1/4 cups chopped almonds

In a microwave safe measuring cup, melt chocolate in microwave for 2 minutes. Stir until chocolate is completely melted.

In a bowl, mix flour, baking powder and salt. Set aside.Beat eggs, sugar and cream cheese in a food processor. Combine melted chocolate and vanilla alternating with flour mixture. Add almonds and milk.Grease and flour a 9 in. square microwave safe pan and spread mixture in it. Bake in microwave for 6 to 7 minutes. Serve warm or cold. [6 servings]

• 1/2 pound butter

• 1 cup sugar

• 3/4 cup sifted flour

• 1 cup ground almonds

• 1/4 teaspoon salt

• 6 egg yolks

• 16 blanched almonds

Cream the butter; gradually add the sugar, beating until light and fluffy. Combine the flour, almonds and salt.

Add a little at a time to the butter mixture, alternating with 1 egg yolk at a time. Turn into a buttered 8 inch square pan. Mark off 16 squares and place an almond in the center of each square.

Bake in a 350 degree oven for 35 minutes or until browned. Cut into squares.

• 1 cup sifted cake flour
• 1/2 cup sifted unsweetened cocoa
• 1/4 pound butter
• 1 1/4 cups brown sugar, packed
• 2 eggs
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup pecans

Sift the flour and cocoa together. Cream the butter and gradually add the brown sugar. Beat until light and fluffy. Add the eggs and salt, mixing well. Add the cocoa mixture alternately with the milk.

Stir in the vanilla and pecans. Pour into a greased 8 inch square pan.

Bake in a 350 degree oven for 30 minutes or until a cake tester comes out clean. Cut into 1 1/2 inch squares before cooling. Makes about 25.

• 1 cup corn syrup
• 1 package semi sweet chocolate chips
• 1 cup peanut butter
• 1 cup salted peanuts
• 3 cups rice crisps

Combine first three ingredients. Stir and bring to boil until bubbles break the surface. Remove and add remaining ingredients. Spread into a baking dish. Refrigerate until set. Cut into squares.

• 1/2 cup butter
• 1 1/2 cup graham cracker crumbs
• 1 can sweetened condensed milk
• 1 package semi-sweet chocolate chips
• 1 package butterscotch chips
• 1 package flaked coconut
• 1 cup finely chopped nuts

Preheat oven to 350 degrees F. In a 13 inch by 9 inch baking pan, melt margarine on the stove top. When melted, pour melted butter in your baking pan. Sprinkle graham cracker crumbs over melted butter. Top with remaining ingredients in layers. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly and cut into bars. Store loosely covered at room temperature.

• 1 box of brownie mix (preferably the kind with the extra package of syrup)
• 12 blue M&M’s

Follow directions on the box for preparing the brownie batter.

1. After you have prepared the batter and poured it into the baking pan, hide about 15 M&M’s inside the batter (the cook can then eat the rest of them).
2. Bake brownies following the package instructions.

Cut and serve.

• 1 1/2 lbs. chestnut
• 1/3 cup sugar
• 1/2 tsp. powdered ginger
• 1 tsp. cinnamon
• 1/2 cup honey
• 1/2 cup blanched chopped almonds

Make a crisscross cut on the top of each chestnut. Cook in boiling water 20 minutes. Drain, cool, and peel. Mash the chestnuts very smooth; blend in the sugar, ginger, and cinnamon. Shape into walnut sized balls. Dip in the honey and roll in the nuts.

• 1 lb white almond bark

• 1 cup chunky peanut butter

• 1 tsp. almond extract

• 1 cup salted peanuts

• 4 cups Rice Krispies cereal

Melt the almond bark and peanut butter in a double boiler. Stir in the almond extract and remove from heat. Pour over the rice krispies and peanuts that have been previously mixed together in a large bowl. Stir until the peanuts and rice krispies are completely coated with the melted mixture. Press into a greased 9”x13” pan and cool. Cut into squares and serve.

• 1 can condense
• 1 cup chocolate chips
• 2 cups graham cracker crumbs

Combine all ingredients in a bowl. Pack tightly into a square baking dish. Bake for 20 minutes.