This recipe will make 24 large or 36 med-large cookies or more smaller!
Preheat oven to 375 degrees (400 high alt)
Cream butter & vanilla and add sugar gradually till fluffy. Add eggs
One at a time and beat after each. Sift dry ingredients together.
Add this to creamy mix. Chill for about 30 minutes
Roll on floured surface –sprinkle with candy which
Has been crushed with a mallet.
Cut to desired shapes and bake on ungreased sheet for
About 8 minutes. No need for icing here as the
Candy makes each cookie colorful!
Bernideen’s Aspen Mulling Spice
Apple Cranberry Crisp
For the Filling you will need:
1 Carton Original Aspen Mulling Spices, 5 Large Granny Smith Apples or other baking apples, peeled, cored and sliced, 1 cup chopped cranberries, 2 Tb Light Brown sugar, 2 Tb melted butter
For the Topping you will need:
1 ¼ cups all purpose flour, 1 cup rolled oats, ½ cup granulated sugar, ½ cup packed light brown sugar, 1 ½ sticks of cold unsalted butter, cut into bits.
Preheat the oven to 350 degrees. Make the filling by combining ingredients in bowl and put into 9 x 12 Rect ovenproof dish which has been buttered.
To make the topping: Combine all ingredients until crumbly and sprinkle over first mixture. I like pushing some of it down into the filling too! Bake 35- 40 minutes – watch for browning Let cool – it will thicken as it cools!
Olde English Trifle
made with English Devon Custard
In a glass bowl or compote layer the following:
Split lady fingers turned sideways around the edge of the glass bowl or cubes of pound cake, fresh fruit of your choice or according to seasonal availability, raspberry jam and Devon Custard (repeat layers again to the top)
At the top of the bowl, pile on the lovely
**whipping cream (cool whip could work too) – maybe maraschino cherries on the very top!
**To 2 cups whipping cream – whip in ¼ cup of powdered sugar till stiff