Einstein's Monkey

Sweet Banana Topping

 1 serving 

• 1 lrg            Banana, sliced

• 3 tbsp          Dark brown sugar

• 1 tbsp          Butter

 In a small pan melt butter on medium heat.  Add banana and sugar, stirring often until banana is soft and covered in dark brown syrup.  About 3 minutes.

Poached Pear

 4 servings 

• 2 c              Water

• 1 c               Sugar

• 1 tsp            Vanilla

• 4 whole       Cloves

• 2”                Cinnamon stick

• 4 lrg             Firm peeled pears

 Place sugar and water in large deep skillet and bring to a boil, until sugar is dissolved.  Add vanilla, cloves and cinnamon. Simmer for 3-5 minutes.  Drop pears into syrup and poach, basting frequently with syrup. Continue for 20 – 30 minutes until tender, not mushy.  Cool in syrup.

Holly Cookies

This recipe is one my mom always makes for Christmas parties

Makes about 3 dozen

• 1 stick     Butter

• 40             Large marshmallows

• 2 tsp        Green food coloring

• 4 c           Cornflakes

• 1 jar         Red Hot candies

Melt butter and marshmallows in double boiler, or large pot over medium heat.  Add food coloring.  Stir in cornflakes.

Quickly spoon out onto wax paper into 1 tbsp dollops, and decorate with 3 red hots.

 Spiced Nuts

• 1 c.          Sugar

• ½ c          Water

• 1 tsp         Vanilla

• 1 tsp         Cinnamon

• 1 c            Mixed nuts

 Boil water & sugar until sticky.  Remove from heat.

Add all other ingredients, stir together and spread onto wax paper.

Oatmeal Peanut Butter Chocolate Cookies

• 1/2 cup butter, softened

• 3/4 cup brown sugar

• 3/4 cup white sugar

• 3/4 cup peanut butter

• 1 egg

• 1 teaspoon vanilla extract

• 3/4 cup all-purpose flour

• 1/4 cup whole wheat flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup rolled oats

• 1 cup semisweet chocolate chips

 Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips.

 Drop by rounded spoonfuls onto ungreased cookie sheets.

Bake for 8 minutes in the preheated oven, (13 minutes on an airbake pan in the oven) or until edges are golden. Remove from cookie sheets to cool on wire racks.

Raspberry Sauce

Wonderful served with fruit or ice cream!

• 1 bag (16 ounces) frozen raspberries, thawed
• 1/2 cup raspberry jam, or to taste
• 1/2 cup water
• Fresh lemon juice, to taste
• 1/2 honeydew melon
• 1 pint fresh raspberries
• 1 pint lemon sorbet, sherbet, or gelato
• Toasted sliced almonds
• Mint sprigs for garnish

1. Make the raspberry sauce: In a food processor, process the thawed frozen raspberries, 1/2 cup jam, and 1/2 cup water  until well blended. Strain the sauce through a sieve into a bowl and add the lemon juice to taste.
2. Cut the 1/2 melon into thin slices, remove the rind. 
3. Remove the 1 pint lemon sorbet from the freezer to soften.
4. To serve: Spoon enough of the sauce onto each serving plate to coat in an even layer. Arrange the melon slices on the sauce and garnish with the fresh raspberries, lemon sorbet, and toasted almonds. Garnish with the sprigs of fresh mint.

Peanut Butter Balls

• 1 18oz jar of peanut butter (crunchy or smooth)
• 1 1/2 sticks butter
• 1 lb. confectioners sugar
• 24 oz semi or bitter sweet chocolate
• 1/2 cake paraffin wax

Mix thoroughly.  Chill for one hour.  Roll into small balls.  Keep the balls cold until ready to dip.

Melt chocolate and wax.  Use a toothpick to dip ball into chocolate.  Place on wax paper to cool.

Pistachio Cookies

• 3 1/4 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 2 sticks butter
• 1 cup granulated sugar
• 2 eggs
• 2 tbsp milk
• 1 tsp vanilla
• 1/4 cup chopped walnuts
• 1 pack (3 3/4 oz) pistachio pudding mix
• 6 oz semisweet chocolate chips

Preheat oven to 375f

beat butter, sugar, egg, milk & vanilla.  Mix ingredients (except pistachio and chocolate).  reserve 1/4 cup of mixture. Add Pistachio.  Drop onto cookie sheet.  put a drop of the reserve mixture on top, and top that with a chocolate chip.

Bake 8 - 10 minutes

Orange Balls

• 1 12 oz box vanilla wafers (crushed)
• 1 stick margarine
• 1 cup powdered sugar
• 6 oz frozen orange juice (thawed)
• 1/2 cup nuts

Mix. Roll into balls and roll balls in sugar or coconut

Easy Mints

• 1 box confectioners sugar
• 1 tbsp softened butter
• 1/4 cup whipping cream
• 1 1/4 tsp salt
• 1 tsp vanilla
• 3 drops oil of pepermint
• food coloring

combine and kneed. Add food coloring to desired color.  cut with cookie cutter and allow to dry overnight.

Shortbread

• 1 cup butter
• 1/2 cup light brown sugar
• 2 tsp white sugar
• 1 egg
• 1 tsp vanilla
• 2 1/2 cups flower

Preheat oven to 400f

Cream together butter, sugar, eggs.  Add flour.  Roll & cut.

Bake 10 minutes

Sugar Sticks

• 1 Cup flour
• 1/4 tsp baking powder
• 1 cup butter
• 1/4 cup water
• 1 tsp vinegar
• 1 egg
• 1/4 cup sugar

Mix flour and baking powder and crumble the butter into it. Add water and vinegar and knead the pastry together. Leave the pastry to rest in the fridge for one hour.

Roll out the pastry to a very thin plate on a floured table. Cut the pastry to 10-12 by ½ cm strips..

brush with egg and drizzle with the coarse sugar. Put on greaseproof paper, Bake at 440°F for 5-6 minutes.

Pepper Cookies

• 1 stick butter
• 2/3 cup sugar
• 1 egg
• 1 tsp baking soda
• 1/2 tsp ground ginger
• 3/4 tsp cardamom
• 1/2 tsp cinnamon
• 1 pinch white pepper
• 3 cups flour

Stir sugar and butter together and add the egg. Mix spices with the bicarbonate of soda and flour. Knead together with the sugar mix.

Flour a table and roll the dough into a finger thick sausage shape. Cut off in ½ to 2 cm length, depending on how big you want the cookies. They do rise some during the baking.

Roll the pepper cookies into ball shape in the palms of your hand, squeeze them a little and place on a baking sheet. Bake at 200°C (390°F) for 10-12 minutes.

Leave to cool and store in an airtight container.

Gingerbread People

• 1 cup shortening
• 1 cup sugar
• 1 egg
• 1 cup molasses
• 2 Tbsp vinegar
• 5 cups flour (sifted)
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground cloves

Cream shortening and sugar.  Beat in egg, molasses, and vinegar.  Sift 

together dry ingredients and blend into creamed mixture. 

Chill 3 hours.

Roll dough on lightly floured surface to 1/8 inch thick.  Cut in shapes.

Place 1 inch apart on cookie sheet.  Bake at 375F for 5 to 6 minutes.

Cool slightly on cookie sheet and then remove to rack.

Makes about 5 dozen.

NO BAKE OATMEAL/CHOCOLATE COOKIES 

• 1/4 lb. butter (1/2 c.)

• 1/4 c. sugar

• 1/2 c. milk
  4 tbsp. cocoa

• 1/2 c. peanut butter

• 1 tsp. vanilla

• 3 c. oats

Bring to a boil butter, sugar, milk and cocoa and boil 3 minutes. 

Take off stove and add peanut butter, vanilla, oats. Spoon on

platter and cool.