Sweet Recipes

Ingredients:
2/3 cup milk
4 Tbsp butter, melted & cooled
1 cup whole wheat flour, approx.
1 Tbsp brown sugar
1 cup plain un-toasted wheat germ
Directions :
Beat together the milk, butter & sugar.
Stir in the wheat germ and enough flour to make a dough.
Knead until smooth & satiny for about 8 to 10 minutes.
Pinch off balls of dough & roll them into sticks about 1 / 2 inches thick and 4 inches long (1.25 cm x 10 cm).
Bake on a greased cookie sheet at 350° F (175°C) for about 45 minutes or until browned and hard.
Yield : 20 sticks

Article from the Valencia Co., NM newspaper:

The biscochito is a simple sweet treat that is a favorite traditional cookie for generations sitting around the table on any given December day.

Christmas wouldn't be the same for Irene Barraza Sanchez of Tomé, and many other families, without making biscochitos. For as long as she can remember, she has been making the traditional holiday cookies for family and friends.

"To me, cooking and baking takes time because it's a love and a passion that I learned from my mom," Sanchez said "She was such a good cook and she made everything from scratch. I remember she would bake in an old wood stove and make homemade breads, spice cakes, and when they came out, it would smell heavenly."

Sanchez started baking when she was about 10 years old. She said she would cut out recipes from the newspaper and try them out.

"It was fun just to experiment," she said. "My mom always used to let me do whatever I wanted in the kitchen. It was just trial and error."

Sanchez, who recently published her own cookbook, "Comida Sobrosa: Homestyle Southwestern Cooking," took time out of her busy schedule recently to make a batch of biscochitos. She said the recipe is very easy to follow and any first-time baker will be able create these tasty cookies.

Before anything, you need all of your ingredients, which includes flour, eggs, sugar, either butter, shortening or lard, baking powder, anise and cinnamon. Other ingredients include vanilla extract -- but Sanchez prefers Mexican vanilla extract because of its unique flavor.

"You can add a little bit of brandy. I don't put a lot," she said. "But I think it adds a different flavor. Cookies are really hard to do without the traditional ingredients. I tried to make them the traditional way, but then I went back to making more of the low calorie cookies by using Canola oil rather than lard or butter."

To begin making biscochitos, first put one-third cup of sugar and two eggs in a mixing bowl and stir until it's creamy, Sanchez said. Some bakers use a mixer or a whisk, but Sanchez prefers to simply use a wooden spoon.

"I'm old fashioned," she said. "I like the idea of just stirring it around with a wooden spoon. It's just a matter of what you're used to."

Next, add melted butter and put in three teaspoons of Anise seed and add the brandy, baking powder and vanilla. The anise, which gives the biscochito its traditional taste, has a licorice flavor.

"A lot of people do not like the Anise seed because it's not very pretty," Sanchez said. "When you look at the baked cookie, you can see the seed, which looks like little spots. But that's what the traditional biscochito calls for. It's just the way it's been made throughout the years."

Once the ingredients are mixed into a creamy blend, add the flour by stirring in one cup at a time until the dough is smooth. Keep working the dough and add more flour until it gets to the right texture. The dough should be pliable and, sometimes, the only way to make sure its the right texture is to get your hands in and feel it.

"It should be workable dough," Sanchez said. "It shouldn't just flake off and break. It should be able to form into a dough ball that is coagulated. You don't want too stiff of a dough. It has to be a smooth MDASH— ENDMDASHsimilar to clay or playdough."

Sanchez advises to always double check the ingredients to make sure nothing is forgotten. Now, it's time to take a cutting board and the rolling pins out and pre-heat the oven to 325 degrees.

Sanchez says that, by putting a small amount of flour on the board or countertop before placing the dough on it, it will help it not to stick. She also said chilling the dough will help if the dough is still too soft.

"Pat the dough down a little bit and start with even strokes to roll it to a one-fourth to a half inch thick," she said. "If you want more of a crunchier cookie, roll it thinner and if you want it a little flaky, leave it thicker."

The next step is to cut out the cookies into your favorite shapes. Sanchez likes to make her cookies small by using either a star, a diamond or other holiday-shaped cookie cutters. After the un-baked cookies are cut, it's time to put the biscochito into the cinnamon/sugar mixture.

"I put it on both sides because it looks prettier and gives the cookie a really good taste," she said.

Lay the cookies on an non-greased cookie sheet with a little space between each cookie. They're not going to expand the way some of your other cookies will, but they will rise a little because of the baking powder.

Put the cookies in the oven and bake them for 10 to 12 minutes or until they are lightly browned. When the biscochitos come out of the oven, immediately put the cookies on a rack or a cool cookie sheet.

"Biscochitos don't seem rich until you bite into them," Sanchez said. "And, they are so good. They are just perfect with coffee or hot chocolate."

1 cup butter

1/3 cup sugar

1 teaspoon vanilla (preferably Mexican vanilla)

2 table spoons brandy

3 teaspoons anise seed

2 1/4 cups flour

2 eggs

1 1/2 teaspoon baking powder

1 teaspoon cinnamon

(Mix sugar and cinnamon, dip cookies in mixture before baking.)

• Beat softened butter with sugar; add vanilla, brandy, anise seed and baking powder.
• Blend in flour, one cup at a time until dough is smooth; add more flour if needed.
• Mix one cup of sugar with cinnamon; set aside.
• Roll dough 1/4 to 1/2 inch thickness and cut out in various shapes.
• Dip each cookie in cinnamon/sugar mixture.
• Place on non-greased cookie sheets.
• Bake at 325 degrees for 20 minutes or until bottom of cookie is lightly browned.
• Cool on wire racks.

  (Makes 2-3 dozen cookies, depending on size of cookie cutters.)

• 1/3 cup finely crushed chocolate wafers
• 2 tablespoons butter, melted
• 1/4 cup ricotta cheese
• 2 ounces cream cheese
• 1/4 cup sugar, plus 2 tablespoons
• 1 orange, zested
• 1 egg
• Butter, for greasing

  Preheat the oven to 350 degrees F.

  Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

  In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.

  Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.
  

Special equipment: mini muffin tin

Had to go look for the recipe again. I'm pretty sure this is the one.

INGREDIENTS

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon grated orange zest
• 1 1/2 cups fresh cranberries
• 1/2 cup pecans, coarsely chopped
• 1/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 3/4 cup orange juice

DIRECTIONS

Note that I alter it by adding a dash or two of clove and cinnamon to the batter, then sprinkle a little clove and cinnamon on top with some sugar to make a nice crust on top of the bread.

INGREDIENTS

• 2 cups semi-sweet chocolate chips
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
• 2 teaspoons vanilla extract
• 6 ounces white confectioners coating* or deluxe white baking pieces
• 1 tablespoon peppermint extract
• Green or red food coloring (optional)

DIRECTIONS

1. In heavy saucepan, over low heat, melt chocolate chips with 1 cup EAGLE BRAND®; add vanilla. Spread half the mixture into wax paper lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
2. In heavy saucepan, over low heat, melt white confectioners coating with remaining EAGLE BRAND® (mixture will be thick). Add peppermint extract and food coloring (optional).
3. Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
4. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

INGREDIENTS

• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 cup white sugar
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar

DIRECTIONS

This recipe was described as having a pancake-like cookie texture:

INGREDIENTS

• 3 eggs
• 2 cups honey
• 1/2 cup milk
• 2 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 teaspoon anise extract (swap out for cinnamon + a little nutmeg for a Central european style)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat eggs well. Dissolve baking soda with a little milk. Mix together the rest of the ingredients to make a soft dough.
3. Bake for 8 to 10 minutes. DO NOT OVER BAKE. Frost with your favorite icing.

Haven't yet tried this one, but it looks simple and good...

Ingredients:
1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup vegetable shortening
1/4 cup honey
1 large egg yolk
Granulated sugar for rolling

Directions:

Preheat the oven to 350 degrees. Combine the flour and baking soda. In a large saucepan, melt the vegetable shortening with the honey, stirring until smooth. remove from the heat and beat in the sugar. beat in the egg yolk. Gradually blend in the dry ingredients. Pinch off walnut-sized pieces of dough and roll into small balls. Roll the balls in the granulated sugar and place 1 1/2 inches apart on ungreased baking sheets. Bake for 10-12 minutes, until lightly colored. Transfer to wire racks to cool.

Another honey cookie recipe that I need to try. These are soft and some people rolled them into a ball. The ingredient list is not yet modified.

INGREDIENTS

• 1 cup white sugar (prob use just 1/2 cup)
• 1 cup shortening
• 1 cup honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 1 teaspoon ground ginger

DIRECTIONS

1. In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
2. Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
3. Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

Mom and Maureen aparrently got this recipe from Jordan's department store years ago.

Jordan's Blueberry Muffins

1/2 C Margarine

2 eggs

1 1/4 C sugar

2 t baking powder

1/2-3/4 C milk

2 C flour

1/2 t salt

2 1/2 C berries

2 T sugar for tops

Cream margarine and sugar at low speed. Add eggs, one at a time. Mix till well blended. Sift dry ingredients together. Fold into butter and sugar dry ingredients alternating with milk. Sprinkle berries with flour before adding to batter. Add 1/2 cup berries, stir in by hand. Add rest of berries.

Grease and flour pans. Pour into pans and fill cups. Sprinkle sugar on top.

Bake at 375° for 25-30 min (until tops brown).

Cool in pan for 30 min.

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

The recipe made about 48 cookies. The first time I made it, I accidentally doubled the vanilla in the cookie mix and it came out fine. The cookies are thick and cakey. The icing is easy to make and tastes good.

The recipe above has already been adjusted to reduce sugar content from the original recipe.