Peanut Butter Blossom Cookies

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1 Peanut Butter Blossom Cookies 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup creamy peanut butter 1/2 cup butter or margarine, softened 1 egg 1 1/2 cups of all-purpose flour 3/4 tsp baking soda 1/2 tsp baking powder Additional granulated sugar 36 Hershey's Kisses Recipe By : Demarle at Home Heat oven to 375 F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms. Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on Silpat Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from Silpat to cooling rack. Date Bars

2 Recipe By : Demarle at Home ½ C butter or margarine (softened) ¼ C shortening 1 C brown sugar (packed) 1 ¾ C all-purpose flour 1 t. salt ½ t. baking soda 1 ½ C rolled oats Date Filling 3 C cut up dates (1 lb) ¼ C sugar 1 ½ C water Date Filling: Mix dates, sugar and water in saucepan. Cook over low heat, stirring, 10 minutes or until thickened. Prepare date filling, cool. Preheat oven to 400 degrees Cream butter, shortening and brown sugar Mix in remaining ingredients Press half the mixture evenly in the bottom of the Deep Flexiflat with Stainless Steel Frame Spread with cooled date filling Top with remaining crumble mixture, pressing lightly Bake min, or until lightly browned While warm, cut into bars Coconut Almond Cookies

3 Recipe By : Demarle at Home 1 ¼ C. flour ¼ tsp. salt ½ C. margarine 1/3 C. sugar 1 egg, separated 1 tsp. almond extract 1 C. flaked or shredded coconut ¼ C. apricot preserves In a small bowl, stir flour and salt. Set aside. Preheat oven to 300 degrees In a medium bowl, cream butter and sugar until light and fluffy Add egg yolk and almond extract; beat until blended. Gradually add flour mixture Beat until blended Chill dough 2 hours or until firm enough to shape Roll in 1-inch balls Dip in slightly beaten egg white; roll lightly in coconut Place 2-inches apart on Silpat and perforated baking sheet With fingertip, make depression in middle Bake minutes or until just firm to touch and coconut is lightly browned Let cool Fill depressions with preserves.

4 Santa s Whiskers Recipe By : Demarle at Home 1 C. butter 1 C. sugar 2 tbsp. milk 1 tsp. vanilla 2 ½ C. flour 1 ½ C. cherries Coconut Cream together butter and sugar Blend in milk and vanilla Stir in flour and cherries Bake at 375 degrees for 12 minutes Bacon Gruyere Scones

5 Recipe By : Demarle at Home 2 1/2 cups all-purpose flour 1/2 tsp salt 1/4 tsp ground black pepper 1 Tbsp baking powder 1/2 tsp baking soda 1/3 cup light brown sugar 1 stick unsalted butter 1 egg 1/2 cup plain full-fat yogurt 2 Tbsp whole milk 4 oz Gruyere cheese 4 oz bacon (cooked on the Flexiflat) 1/3 cup sauteed onions

6 Preheat oven to 400 F. Place large Silpat on large Perforated Baking sheet; set aside. In a large bowl, add flour, salt, pepper, baking powder, baking soda, and brown sugar, mixing well to combine. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal. Set aside. In a small bowl, whisk together the egg, yogurt, and milk, beating well to combine. Add the liquid to dry mixture and use a fork to stir everything together until just moistened. Add in the cheese, bacon, and onions and gently fold them into dough with a spatula. Pour the shaggy dough out onto a Roul'Pat and shape the dough into an 8-inch circle. Cut the dough into 8 wedges with the cake server knife and carefully transfer to Silpat. Bake for minutes, or until lightly golden brown. Cream Cheese Chocolate Fudge

7 Recipe By : Scaseyrecipes 1 lb Butter 1 lb Cream Cheese 4 lb Powdered sugar 1 cup unsweetened cocoa 1 Tbsp Vanilla 1 tsp Salt 1 cup of pecans or walnuts (optional) Sift together powdered sugar and cocoa, set aside. Melt butter, cream cheese, vanilla, and salt over medium heat, stirring to avoid burning. Mix powdered sugar and cocoa into butter/cream cheese mixture. Add nuts if desired.

8 Pat out on Deep Flexiflat and cool in refrigerator for at least an hour. Serve and enjoy! Microwave Peanut Brittle 1 C sugar 1/2 C corn syrup 1 1/2 C peanuts, unsalted 1 Tbsp butter 1/8 tsp salt 1 tsp vanilla extract 1 tsp baking soda Recipe By : Demarle at Home Combine sugar, syrup, and salt in the Flexipan of your choice. Microwave for 5 minutes on high. Stir in peanuts. Microwave 3 minutes, stir, then microwave again for up to 2 more minutes. Syrup and peanuts should be light brown. Stir in butter, vanilla, and baking soda until light and foamy. Let cool for 5 minutes before removing from Flexi. Break apart before serving. Zesty Mediterranean Almond Slivers

9 Recipe By : Demarle at Home 2 cups slivered, blanched almonds 1 egg white 3-5 Tbsp Zesty Mediterranean 1/8 tsp salt Preheat oven to 375 degrees F. Place Silpat on Perforated Baking Sheet. Set aside. Mix nuts and egg white until coated. Stir in desired amount of Zesty Mediterranean Herb Blend. Spread mixture onto Silpat (1 layer of nuts). Sprinkle with salt. Bake for 25 minutes, mixing nuts around every 10 minutes or so. Remove from oven, let cool before serving and enjoy!

10 Leftover Turkey and Stuffing Muffins Recipe By : Demarle at Home 2 cups crumbled leftover stuffing 1 cup leftover turkey 2 eggs (one egg per cup of stuffing) 1/2 cup chicken or turkey stock Leftover mashed potatoes and/or gravy, for topping Preheat the oven to 350 degrees F. Set the Straight Muffin Tray on a Perforated Baking Sheet and set aside. In a large bowl, combine the leftover stuffing, turkey, eggs, and stock, stirring until well-combined. Divide the mixture evenly into the tray. Bake for approximately 30 minutes or until crisped on top. Let cool for 5 minutes before removing from muffin tray. Top with mashed potatoes, gravy or cranberry sauce and enjoy. Brussels Sprouts and Apple Slaw

11 Recipe By : Carol Kelly 3/4 lb fresh Brussels sprouts 1 large or two small tart red apples 1 Tbsp Demarle at Home Blood Orange Olive Oil 2 Tbsp Demarle at Home Apple White Balsamic Vinegar Dried cranberries or cherries Roasted pepitas, pumpkin seeds or sunflower seeds Salt and pepper to taste Trim and cut Brussels sprouts in half. Core and quarter apple. Chop apple and Brussels sprouts using the eco-chop. Place in bowl and toss with oil, vinegar, salt and pepper. Add dried fruit and seeds. Enjoy!

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