Chips Galore Cookies
Place the ingredients in a large glass container. Add a beautiful bow or Christmas fabric topper and the recipe card.
First layer: 1 cup sugar, 2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt.
Second layer: 1 cup old-fashioned oats
Third layer: 2/3 cup packed brown sugar
Fourth layer: 2/3 cup each of milk chocolate chips, semi-sweet chocolate chips, peanut butter chips, white chocolate chips and butterscotch chips.
On the recipe card: 1 cup softened butter or margarine, 1 cup peanut butter, 2 eggs, 1 teaspoon vanilla. In a mixing bowl, cream butter, and peanut butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in contents of cookie mix. Empty container into mix and stir until well mixed. Drop by rounded tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 4 1/2 dozen.
Emily’s Favorite Banana Bread
Place several loaves in a beautifully decorated basket. Add small jars of jam, preservers, or Honey Butter (see recipe below), add a Christmas spreader knife, a Christmas tea towel, and various cocoas, teas, or flavored coffees. Great for those moms on the go!
Heat over to 350 degrees and grease bottoms of 10 miniature loaf pans.
Ingredients: 1 1/4 cups sugar, 1/2 cup softened butter or margarine, 2 eggs, 1 1/2 cups mashed ripe bananas (3 to 4 medium), 1/2 cup buttermilk, 1 teaspoon vanilla, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup chopped nuts, if desired.
Mix sugar and butter in a large bowl with spoon. Stir in eggs until well-blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter among pans. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours. Wrap tightly with Saran wrap and store at room temperature up to 4 days, or refrigerate up to 10 days.
1 pound butter, 1 cup sugar, 1 cup whipping cream, 1 cup honey.
Bring butter and sugar to a boil, add honey. Add whipping cream, beating with a mixer or pour into a blender until smooth. Add 1 teaspoon vanilla. Pour into sterilized jars. Keep in refrigerator.