Grandma Helen’s Cut-Out Cookies

BlogRecipe-CutOutCookies

Cut-out cookies are a favorite at Christmastime. Here’s a recipe you’re sure to love!

Cookies:

  • 2 cups white sugar
  • 1 cup butter
  • 1 cup lard
  • 2 eggs
  • 1 tsp salt
  • 2 cups thick sour cream
  • 1 1/2 tsp baking soda (mixed into sour cream)
  • 1 1/2 tsp baking powder
  • 6 cups flour

Mix first 8 ingredients well, then add flour. Roll and cut-out. Bake at 300 degrees. Watch carefully, don’t let the bottoms get brown. When they look a little tan, pull them out of the oven. Makes 6 dozen cookies, depending on size of cut-outs.

 

Frosting:

  • 1 stick of butter (in cereal bowl)
  • Pour milk until halfway up butter (I know, grandmas’ recipe!)
  • Microwave for 2 minutes, stop every 45 seconds to stir. Add:
  • 3 cups powdered sugar
  • 3 tsp vanilla

Blend with mixer. If it is too thick, add milk; if too runny, add powdered sugar. Split into separate bowls to add food coloring as desired.

Whipped Sweet Potatoes

BlogRecipe-SweetPotatoes

Ingredients:
3 pounds sweet potatoes, peeled and cut in 1″ pieces
4 medium sized carrots, peeled and cut in 1″ pieces
2 chicken bouillon cubes
6 Tbsp butter
1/4 cup brown sugar
2 Tbsp fresh orange juice
salt, to taste

Directions:
Place sweet potatoes, carrots & bouillon cubes in a large, heavy pot. Cover with cold water. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are very tender. Drain, reserving 6 Tbsp of cooking liquid, and place in a bowl. Mash the vegetables with the reserved cooking liquid. Add remaining ingredients. Serve immediately or reheat, covered, in a 350° oven for 15-20 minutes.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Pumpkin Pie Dessert

BlogRecipe-PumpkinPieDessert

Crust:

  • 1 cup flour
  • 1 cup flaked coconut
  • 1/4 cup granulated sugar
  • 1/2 cup butter

Mix crust ingredients well and press into 9 x 13-inch baking pan. Bake at 350 degrees for 10 minutes.

Custard:

  • 2 (15 oz.) cans pumpkin
  • 4 eggs, beaten
  • 1/2 cup evaporated milk
  • 1 1/2 cup granulated sugar
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger

Mix well and pour over baked crust. Bake at 350 degrees for 40 minutes.

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Monster Cookies

BlogRecipe-MonsterCookiesIngredients:
6 eggs
2 1/2 cups brown sugar
2 cups white sugar
1 tsp vanilla
1 1/2 tsp Karo syrup
4 tsp baking soda
1/2 lb. butter or margarine
3 cups peanut butter (almost a 28 oz. size jar)
9 cups oatmeal
1 cup M&M candies
1 1/4 cups chocolate chips

Directions:
Cream eggs, sugar and butter. Add vanilla, syrup, soda and peanut butter. Mix well. Stir in oatmeal. Fold in M&Ms and chocolate chips. Bake at 350 degrees for 8-12 minutes.

Cook’s note: I use more M&Ms than the recipe calls for (about 1 1/2 cups).

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Crock Pot Easy Corn

BlogRecipe-CrockPotCorn

Ingredients:
3 – 1 lb. bags frozen corn
4 Tbsp sugar
8 oz. cream cheese
1 ½ sticks butter
2 to 3 Tbsp water

Directions:
Put all ingredients in crock pot. (I layer them, some corn, little sugar, 1/3 cream cheese, ½ stick butter, and repeat twice more.) Stir occasionally. Cook on low for 4 hours.
Cook’s note: This rich, creamy corn is a real crowd pleaser at Christmas, Thanksgiving and other family or friend gatherings. Easy and delicious!

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Cheesecake Factory Pumpkin Cheesecake Recipe

BlogRecipe-PumpkinCheesecake

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 5 Tbsp. butter, melted
  • 1 cup plus 1 Tbsp sugar, divided
  • 3 – 8 oz. packages cream cheese, softened
  • 1 tsp vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • whipped cream

 

Directions:

Preheat oven to 350 degrees. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon of sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the bottom and about 2/3 of the way up the sides of a spring form pan. You don’t want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue to beat until smooth and creamy.

Pour the filling into the pan. Bake for 60-70 minutes. Top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

When cheesecake has become room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut. Serve with a generous portion of whipped cream on top. Serves 8.

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Pumpkin Dip Recipe

BlogRecipe-PumpkinDip

Ingredients:

  • 8 oz. package cream cheese
  • 2 cups powdered sugar
  • 15 oz. can pumpkin
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger

Directions:

Mix cream cheese and sugar together and beat until smooth. Add pumpkin, cinnamon and ginger. Beat until well combined. Serve with apple slices and ginger snaps.

Cooks note: Recipe can be cut in half by using a 3 oz. package cream cheese, 1 cup powdered sugar and 1/2 can pumpkin.

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.