start some Christmas recipies here please!!

I'm going to be starting my baking this week, I think. I have a few recipes that I am going to try and adapt and I'll post those here. Promise. =) I just don't have time to do it tonight. They'll be up here by tomorrow night, though it may be late tomorrow night. Mostly what I have is cookies. I'm with you, Claire, I'm tired of the same ole thing. I hope somebody else has some new ideas. =)

SOY BUTTER CUPS
1/2 cup softened butter
1/2 cup smooth soy butter
1/2 cup firmly packed brown sugar
1/2 cup white sugar
1 egg
1/2 tsp. vanilla
1 1/4 cups all-purpose flour
1 tsp. baking soda
1 1/2 cups miniature chocolate chips
Heat oven to 375 degrees. Beat butter, soy butter and both sugars until light and fluffy. Add egg and vanilla, mixing well.
Combine flour and baking soda; add to butter mixture, mixing well. Roll into 1 inch balls. Place in lightly greased miniature muffin pans. Bake for 12 to 14 minutes.
Remove from oven and immediately place 1 tsp. chocolate chips in centre of each cup cake. Allow to cool slightly and remove from muffin pans.
Makes approximately 42 cupcakes.
NOTE: I found the mini-chocolate chips retained their shape even after being "melted" on the top, so spread it around after a few minutes for a smoother appearance on top.
These are like reverse Reeses PB cups - the chocolate is on the inside instead of the outside. I made these for several years in a row using PB, but I have used Soy Butter successfully in place of PB for several recipes now. I intend to make these this year, to give the PB loving relatives something to eat that won't endanger my daughter (that is, if our local grocery store can get soy butter in, in time for Christmas!) [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

This recipe can be assembled Christmas Eve, then refrigerated overnight, to be baked and enjoyed Christmas morning! It is an EASY and impressive recipe. Jaws will drop in awe around the Christmas tree when you serve this great breakfast snack (gee, I should write for recipe books...)!
AMAZING STICKY BUNS
1/3 cup butter
3/4 cup firmly packed light brown sugar
1/3 cup dark corn syrup
1 cup raisins (OR dried cranberries/blueberries)
1 lb. frozen bread dough, thawed
Spray 9" x 9" baking pan with vegetable cooking spray. Melt butter, sugar and corn syrup in medium saucepan, over medium heat, stirring constantly. Pour 1/2 cup of the mixture into the pan. Add 1/2 cup of the raisins.
On a floured surface, roll bread dough into a 14" x 12" rectangle. Spread remaining syrup over dough and sprinkle with remaining raisins. Roll up, starting from long side. With serrated knife, cut into 9 slices (about 1 1/2" thick) and arrange rolls flat side down in pan.
At this point, you can EITHER stop until the following day, or allow dough to rise. If you stop, cover the surface of the dough in the pan with wax paper and refrigerate overnight.
(Remove dough from refrigerator and remove wax paper) Cover buns with plastic wrap and let rise in a warm place about 45 minutes, until they fill the pan.
Heat oven to 350 degrees. Bake buns about 35 minutes, until lightly browned and dough is cooked through, checking with a toothpick. Invert onto a serving dish - remember the syrup in the bottom of the pan will run off, so make sure you invert onto a large enough plate. Serve warm. Makes 9 servings.
TIPS:
Frozen bread dough is available in the freezer section (where else?!) in most grocery stores. Check ingredients!
A far easier way to slice the dough into rolls is to use a strong piece of thread, rather than a serrated knife. Place the thread under the dough, pull ends up and pull in opposite directions. Much cleaner cut and fast, too!

Sorry I didn't make it back in with my limited # of recipes. I honestly didn't forget, I have just been sick in bed. UGG I just love how helpful dh gets when I am sick, too. NOT!!! Anyway, here is what I have actually tried and turned out good.
Cappuccino Crinkles (Mom calls these brownie cookies, because she says they taste like brownies)
1/3 c butter or margarine
1 c packed brown sugar
2/3 cup unsweetened cocoa powder
1 Tbsp instant coffee granules
1 tsp baking soda
1 tsp ground cinnamon
2 egg whites
1/3 c low-fat vanilla yogurt
1 1/2 c all-purpose flour
1/4 c granulated sugar
1. In large mixing bowl beat the butter or margarine with an electric mixer on medum to high speed about 30 seconds or till softened. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat till combined, scraping sides of bowl occasionally. Beat in the egg whites and yogurt till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
2. Place the granulated sugar in a small bowl. Drop dough by tsp into sugar and roll into balls (MESSY!!!!). Place 2 in apart on an ungreased cookie sheet. Bake in a 350 degree oven for 8 to 10 minutes till edges are firm. Transfer cookies to a wire rack and let cool. Makes about 40 cookies.

Snickerdoodles
1/2 c butter or margarine
1 c sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1 egg
1/2 tsp vanilla
1 1/2 c all-purpose flour
2 Tbsp sugar
1 tsp ground cinnamon
1. IN a medium bowl beat the butter or margarine with an electric mixer for 30 seconds. Add the 1 c sugar, baking soda, and cream of tartar. Beat till combined, scraping sides of bowl. Beat in the egg and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill 1 hr.
2. COmbine the 2 Tbsp sugar and the cinnamon. SHape dough into 1 in balls. ROll balls in sugar-cinnamon mixture to coat. Place 2 in apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 min or till edges are golden. Transfer cookies to a wire rack and let cool. Makes about 36 cookies.

I have an easy recipe for delicious fudge. Also, I've found that the kids like cookies with frosting, chocolate and sprinkles, so we're planning to make lots of sugar cookies and gingerbread cookies. We made some spritz cookies last week and then dipped one half of each cookie in melted chocolate. They looked pretty good! We might dip them in colored sprinkles after the chocolate next time for a little extra holiday pizazz!
The Fudge Recipe:
Melt 1/2 cup butter and 12 oz of semi sweet chocolate morsels over low heat.
Stir in 1 14 oz can of condensed milk, 1 lb. of confectioner's sugar (that's one box).
Stir in 1 tsp of vanilla.
Put into greased 13x9 pan and refrigerate until firm. Then cut into squares.

Last year this was a big hit and simple. We made regular choc. chip cookies then dipped half in melted chocolate. You can also make sugar cookies and dip them in melted white choc.(very sweet). People just died over these and they were easy as pie!