Orange Marmalade Cookies
These are the famous cookies Helen Corbitt made at the Neiman-Marcus restaurant. They are really delicious!
For the cookies:
- 3 cups (15-oz.) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening or unsalted butter
- 1 cup sugar
- 2 large eggs, beaten
- 1 cup orange marmalade
For the orange icing:
- 2 teaspoons grated orange zest
- 1 teaspoon grated lemon zest
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon freshly squeezed lemon juice
- 3 tablespoons unsalted butter, softened
- 3 cups (12-oz.) confectioners’ sugar
- 1/8 teaspoon kosher salt
Preheat oven to 300 degrees. Either butter cookie sheet, line with parchment or use a silpat.
To prepare cookies, sift together flour, baking soda and salt into a bowl and set aside.
Place the shortening in the bowl of an electric mixer fitted with a paddle attachment and beat on low speed. Add the sugar and continue beating for about 2 minutes, until light and fluffy. Add the eggs and mix well. Add the reserved dry ingredients and the marmalade and mix thoroughly.
Remove the bowl from the mixer and, using a small cookie scoop, drop the cookie dough onto the cookie sheet. Transfer to oven and bake for about 20 minutes, or until the cookies are light brown in color.
While the cookies are baking, prepare the icing. Combine the orange and lemon zests and juices in a bowl.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on low speed. Add 1 cup of the confectioners’ sugar and blend thoroughly. Add the remaining 2 cups sugar, salt and the citrus juice mixture and blend until smooth.
Remove cookies from the oven and transfer to a wire rack to cool. When completely cooled, ice the cookies.
Makes about 36 cookies.
“God is our refuge in times of trouble.”
Black-Eyed Pea Dip
This says it serves 12, but there were three people eating it and it really didn’t go very far. So I would say you need to make a double recipe. Comments were “it’s delicious” and “it needs to be spicier”.
- 1 (14-oz.) can Black-Eyed Peas
- 1/4 cup onion, chopped fine
- 1/4 cup sour cream
- 8 slices jarred Jalapenos (I used mild)
- 1 cup grated sharp Cheddar cheese
- 3 tablespoons salsa
- Hot sauce, to taste
- Salt and Pepper, to taste
Preheat oven to 350 degrees.
Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine.
Spread into a baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
“The promise of heaven is our eternal hope.”
Best Biscuits Ever
These biscuits are so easy, and so delicious! You can serve them in 20 minutes hot out of the oven.
- 2 cups sifted flour (10 oz.)
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 tablespoon honey
- 1/2 cup cold (or frozen) butter, cut into 1/2 inch cubes
- 2/3 cup milk
Preheat oven to 450 degrees.
Place dry ingredients in food processor and pulse to mix. Add butter and pulse till the butter looks like peas.
Dump into a mixing bowl (electric mixer is fine, if you don’t want to use your hands). Add milk and honey and mix until it comes together.
Place on lightly floured surface (or silicone mat for easier clean-up) and knead several times to work the gluten. Then pat the dough with your fingers to about 3/4 inch high. Or you can go lower if you want more biscuits.
Cut them round or square with a biscuit cutter. Don’t use a seesaw approach as that will reduce the rise.
Place about an inch apart on baking sheet covered with baking paper.
Bake for 10 minutes at 450 degrees or until golden brown. Brush tops with melted butter.
“Let’s thank God for His countless blessings.”
Baked Oatmeal II
For all of you out there that don’t like oatmeal, I would say give this a try. It tastes different than making regular oatmeal. I love oatmeal and it is so good for you. Try a little before you go to bed and it makes you sleep like a baby.
This makes a large amount so I cut it in 12 portions, wrap each portion in plastic wrap and then freeze in a Ziploc bag. Take out of the freezer, unwrap, and put in a bowl. Pop in the microwave for a couple of minutes. Add additional milk and enjoy!
- 6 cups quick-cooking oats
- 1 cup sugar
- 1 cup packed brown sugar
- 2 teaspoons salt
- 1 teaspoon baking powder
- 2 cups milk
- 1 cup canola oil
- 4 eggs, lightly beaten
In a large bowl, combine all ingredients. (I used my mixer.) Pour into a greased 9 x 13 baking dish. Baked uncovered at 350 degrees for 30 to 35 minutes or until set.
Yields: 12 servings
“Everything belongs to God.”
Pumpkin Pie Cookies
These cookies are outrageously good! I took them to bridge today and everyone just loved them and wanted the recipe.
Cookie Base and Topping
- 1 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix
- 1/4 cup cold butter
- 4 oz. (half of 8-oz. pkg) cold cream cheese
- 4 oz. cream cheese, well-softened
- 2 tablespoons sugar
- 3 tablespoons canned pumpkin (not pumpkin pie mix)
- 2 teaspoons flour
- 1/4 teaspoon pumpkin pie spice
Heat oven to 350 degrees. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray.
Place cookie mix in large bowl. Cut in butter and 4 oz. cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
In small bowl, add 4 oz. cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.
Makes 24 cookies.
“Live to leave a legacy for God’s glory.”
Broccoli Cheddar Soup
I do believe that my grandson, Nathan, has taken after me for loving soup. This is one of his favorites. And mine too. Very good.
- 10 tablespoons butter, divided
- 1 medium onion, finely chopped
- 1/2 cup flour
- 4 cups half and half cream
- 4 cups chicken stock
- 1 lb. fresh or frozen broccoli (chopped into bite-size pieces) (I used frozen)
- 2 cups carrots, shredded (I put mine in the food processor to make quicker work)
- 16 oz. shredded sharp Cheddar cheese
- Salt and pepper to taste
In a large stock pot, saute onion in 2 tablespoons butter until translucent.
Add rest of butter and melt. Add flour and whisk over medium heat for 3 to 5 minutes to cook flour. Stirring constantly, add half and half and then chicken stock until all is blended. Simmer 20 minutes.
Add broccoli and carrots. Cook over low heat 20 to 25 minutes. Add salt and pepper. Then add cheese. When cheese is melted, turn off heat. Serve.
“Let God’s Spirit, not the world, shape your mind.”