Hi there! Why haven't you registered yet?? You are missing out on our FAMOUS Roll Call forums, where you can meet other cruisers sailing with you and share a tour or shore excursion and SAVE MONEY! Register Now!
Holiday Exchange 2013
Celebrate the Holidays of Season with your Cruise Critic Friends -- Halloween - Thanksgiving - Hanukkah - Christmas - Kwanza - The New Year
Raspberry Strippers (found in cooking light many moons ago)
1/3 cup sugar
5 tbls butter or stick margarine, softened
1 1/2 tsp vanilla extract (use the real stuff!)
1 large egg white
1 cup all-purpose flour
2 tbls cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 cup raspberry or apricot preserves
1/2 cup powdered sugar
2 tsp fresh lemon juice
1/4 tsp almond or vanilla extract (I like almond best)
Preheat oven to 375
Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 tsp vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with knife. Combine flour, cornstarch, baking powder, and salt -- stirring well w/ a whisk. Add flour mixture to sugar mixture, stirring until well-mixed. (DOUGH WILL BE STIFF)
Turn dough out onto a lightly flowered surface. Divide in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on baking sheet coated with cooking spray. Form a 1/2 inch deep indentation down the center of each log using your index finger or the end of a wooden spoon. Spoon preserves into the center. Bake at 375 for 20 minutes or until LIGHTLY browned. Remove logs to a cutting board.
Combine powered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices). Cool for 10 minutes, then separate slices. Transfer to wire racks, cool completely.
Here are my favorite cookies. They're always a big hit year-round!
White Chocolate Chip Oatmeal Cookies
1 cup butter
1 cup light brown sugar
1 cup white sugar
2 tsp. vanilla (I've found that the Mexican vanilla I got on my cruise tastes much better in this recipe than the store-bought imitation stuff!!)
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups old-fashioned oats (not the quick-cook kind)
2 cups white chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the oats and the white chooclate chips. Drop by tablespoons onto the prepared cookie sheets.
3. Bake for 10-12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.
Sapphire Princess - 6/20/04 - Alaskan Honeymoon review
Diamond Princess - 3/12/05 - Mexican Riviera review
Holland America Zuiderdam - 3/11/06 - Eastern Caribbean review
Royal Caribbean Adventure of the Seas - 8/5/07 - Southern Caribbean review
Carnival Liberty - 3/15/08 - Exotic Western Caribbean review
Carnival Inspiration - 5/23/09 - Grand Cayman "Swine Flu" Cruise review
Carnival Breeze - 1/19/13 - Eastern Caribbean/BC6 review
RCCL Navigator of the Seas - 8/30/15 - Western Caribbean
I found this recipe on the back of a can..and tried it. If you have a sweet tooth that needs to be calmed..this is the bar to make.
1/2 cup butter, melted
2 cups graham cracker crumbs (make your own using the crakers)
1 (14 1/2-ounce) can sweetened condensed milk (NOT evaporated)
1 cup semisweet chocolate morsels
1 cup butterscotch morsels (try penut butter ones too)
1 (7-ounce) package sweetened flaked coconut
1 cup chopped walnuts (optional)
Stir together melted butter and graham cracker crumbs, and press into bottom of a 13- x 9-inch pan.
Pour sweetened condensed milk over crumbs; sprinkle evenly with chocolate and butterscotch morsels, coconut, and walnuts. Gently press mixture to a uniform thickness with a fork.
Bake at 350° for 25 to 30 minutes or until coconut is lightly browned. Cool 45 minutes on a wire rack. Cut into 1 1/2- x 2 1/2-inch bars.
Yield: Makes 30 bars
__________________ Next up-- Aruba July 27th
Disney World August 28th, 2014
. o ..
o . o o.o
. .. . /
mix ingredients and let sit overnight in the refrigerator. roll out dough about 1/2 -1 inch thick (make dough thick) cut out your favorite holiday shapes. Bake at 350f. bake approximately 6-8 minutes or until lightely golden.
White Chocolate Covered Ritz Bits Cookies Or Pretzels
Recipe By :Word of mouth/JaneStarr
Serving Size : 0 Preparation Time :0:00
Categories : Holiday Goodies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Good Quality White Chocolate -- look for cocoa butter on the label
1 tablespoon paraffin wax -- shaved/food quality -- optional, use if melted choc. is too thick
1 pound White candy coating
Assorted toppings: candy sprinkles, colored sugars, etc
1 box Peanut butter-flavored Ritz Bits
I never really had an official "recipe" for these. You are supposed to melt white chocolate with food quality paraffin (1 tablespoon shaved per pound white chocolate) or just melt white candy coating.
Dip the peanut butter kind of Ritz Bits (mini-sandwiches) and pretzel rods individually into the melted chocolate mixture. Sprinkle with colored sugar or other toppings while still warm, then place on wax paper at room temp to cool.
When I use white chocolate candy coating, I choose the Merkens brand. I melt in microwave or on stovetop in a metal bowl over barely simmering water.
Instead of waxed paper, I now use my Silpat/silicone baking mat. I like to experiment with different toppings such as: Crushed chocolate wafers, Heath bits, colored sprinkles, etc.
These are the easiest thing that I put in my cookie baskets, but they always get rave reviews.
BTW, I don't care for the flavor of the commonly available Wilton melts. The white chips made by Mrs. Fields contain some cocoa butter and are good.
12/20/03 Serenade OTS Christmas Cruise
12/26/04 Jewel OTS New Year's Cruise
8/14/05 Celebrity Millennium Med. Cruise (25th Anniv)
12/23/05 Brilliance Panama
7/1/06 Jewel OTS Baltics Cruise
12/23/06 NCL Pride of America Christmas Hawaii
2/3/08 Jewel OTS Western Caribbean
6/13/08 Amadeus Princess/Great Journey Through Europe
6/20/09 Serenade OTS: Alaska (Inside Passage)
11/5/09 Celebrity Equinox Westbound Transatlantic: Rome to Ft. Lauderdale
2/14/10 Explorer OTS S.Caribbean
7/5/10 Brilliance Med (30th Anniv)
9/27/11 River Cloud II: Nuremberg to Strasbourg (YET: Prague to Paris )
6/12/12 Celebrity Silhouette Eastern Med & Greek Isles
4/18/13 Explorer OTS 9 Night Bermuda & Caribbean Cruise
10/5/14 Celebrity Summit 14 Night Canada/NE
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon orange zest
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.
1 c peanut butter 2 c choc chips
2 c butterscotch chips 2 c Spanish peanuts (or redskins)
1 c margarine 1/4 c vanilla pudding mix (NOT INSTANT)
1/2 c milk 1 tsp maple extract
2 lb bag powdered sugar
Melt peanut butter, choc chips, and butterscotch chips in double boiler (or microwave if you're good). Pour half of the mixture onto a greased 15x10 pan. Put in refrigerator to harden. Add peanuts to remaining half of melted mixture, set aside. In another pan, melt margarine, and add pudding mix and milk. Bring to boil and boil 1 minute. Add maple extract and powdered sugar, stir to mix well. Spread over hardened choc mix in 15x10 pan. Then carefully spread remaining choc/peanut mix over top. Store in refrigerator.
If there's a part of this ya don't understand, email me at firstname.lastname@example.org and I'll be happy to answer your question
If you have small kids, an easy way to make chocolate covered pretzels, crackers, fruit, or whatever is to melt the candy in squeeze bottles (I got mine at W Mart), and a few different kinds looks pretty, like white and dark chocolate. You then scatter the pretzels, or whatever, on a cling-wrapped tray. Squeeze the chocolates heavily over the items, sprinkle on whatever fanciness you like, and let cookl. Break apart, and eat.
I use a crockpot of hot water to keep the chocolate melted between batches.
Thanks for some wonderful recipes. In return, I will post a recipe for every recipe I take from the board. Merry Christmas, everyone! :-)
All four of my children love these. I snagged the recipe from GOURMET about fifteen yeas ago and have been making them every Christmas ever since. They look great on your cookie tray, too.
Black and White Shortbread
2 1/4 cups flour
1/2 cup corn starch
1 cup (2 sticks, or 1/2 pound) plus 2 tblsp. plus 3 tblsp. butter
1 cup confectioners (10X) sugar
2 tsp. vanilla
1/4 cup unsweetened cocoa powder
1 egg white beaten with 1 tsp. water
Advance Prep: Make a parchment or waxed paper template by cutting a sheet 10" square.
Sift flour and cornstarch together onto a sheet of waxed paper and set aside. Beat 1 cup plus 2 of the tblsp. of butter and the sugar until blended. Add vanilla, stir in well. Gradually beat in the flour mixture to make a soft dough. Divide dough in half, and flatten one of the halves and wrap in plastic wrap and refrigerate. With the other half still in the bowl, add the remaining 3 tblsp. of butter and mix until blended, then add the cocoa powder and mix until thoroughly blended. Gather into a ball and flatten, then wrap in plastic wrap and refrigerate at least an hour.
Roll each batch of dough between sheets of waxed paper over the paper template, and block into into a 10" square. Push sides in with the long blade of a butter knife to make absolutely even. Remove top sheet of waxed paper from vanilla dough and brush with egg white mixture. Remove waxed paper from chocolate dough and invert onto vanilla dough matching sides exactly. Peel off remaining sheet of waxed paper. Cut into four EQUAL strips, each 10" X 2 1/2". Brush three of the strips with the egg white mixture, and stack neatly, ending with the unbrushed strip on top. Wrap in plastic wrap and chill up to a week, but for at least 4 hours.
Preheat oven to 375 degrees. Slice stacked dough with a VERY sharp knife dipped in water to about 1/8" thickness and transfer to baking sheet. Bake for about 10 minutes. Edges should be slightly golden. Transfer to racks to cool completely.
Store in tightly covered container (great use of cookie tins!) in cool, dry place. Stores well up to ten days, making them a great do-ahead cookie that gets better with age, but they won't last that long unless you have a good hiding place!
I've gone on an unhealthy number of voyages, but not nearly enough, so the addiction continues!
1/2 cup shortening
3/4 cup sugar
1 large egg
3/4 cup sifted cake flour
1/4 tsp. salt
3/4 cup flaked coconut
1/4 tsp. almond extract
1/4 tsp. mexican vanilla
sliced almonds for tops
Cream shortening and sugar until light and fluffy. Beat in the egg. Add the flour and salt and blend well. Stir in extracts, then coconut.
Note: Dough can be made up to two days in advance and kept tightly covered and chilled.
Preheat oven to 375 degrees. Spoon level teaspoons of dough onto VERY WELL GREASED cookie sheets, about 1" apart. Flatten slightly, then press an almond into the center of each. Bake in middle of the oven for 7 - 8 minutes, or until the edges are just golden brown. Transfer immediately to racks to cool. Makes 75.
Store in airtight containers in a cool dry place.
I've gone on an unhealthy number of voyages, but not nearly enough, so the addiction continues!
1 cup (2 sticks) unsalted butter
1 and ½ cups firmly packed light brown sugar
1 egg, room temperature
1 teaspoon vanilla
2 and ½ cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1 12oz package semisweet chocolate chips
1 cup chopped walnuts (or pecans; I also add a hand full of raisins)
1 cup powdered sugar
Cream butter using electric mixer. Beat in brown sugar, egg and vanilla.
Combine flour, baking soda, cinnamon, ginger and salt. Blend into butter mixture. Fold in chocolate chips and walnuts.
Refrigerate until firm. (Can be prepared 1 day ahead)
Preheat oven to 375F. Lightly grease baking sheets.
Break off small pieces of dough; roll between palms into 1-inch rounds.
Dredge rounds in powdered sugar (yes, before baking).
Arrange rounds on prepared sheets, spacing at least 2 inches apart.
Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.
1 cup margarine
1 cup sugar
1 teaspoon almond extract
1 teaspoon grated lemon rind
2 cups flour
½ cup ground almonds (blanched best)
½ teaspoon salt
Strawberry, raspberry or peach preserves
Cream margarine and granulated sugar until light and fluffy. Blend in egg, extract and rind. Add flour, nuts and salt; mix well. Chill. On lightly floured surface, roll out dough to one-eight-inch thickness; cut with two-inch round cookie cutter. Cut small hole in center of half of the cookies (a thimble may be used); place on ungreased cookie sheet. Bake on 375 degrees for five to seven minutes or until edges are light browned. Cool. Sprinkle cookies with hole in center with confectioners’ sugar. Spread each of the remaining cookies with one-half teaspoon preserves; top with sugar-covered cookies. Yields five dozen.
I sometimes leave off the confectioners' sugar as they're sweet enough without!
--Denise and Wil
Celebrity Solstice, Vancouver to Hawaii Sept. 23, 2014
Royal Princess, Caribbean, March 29, 2015
Disney Magic, TA, September 19, 2015
NCL Getaway, Western Caribbean, November 22, 2015
Caribbean Princess, W. Caribbean, February 8, 2014
Sapphire Princess, CA Coastal, October 5, 2013
Disney Magic, Caribbean, February 15, 2013
NCL Pride of America, Hawaii September 08, 2012
Grand Princess, Caribbean B2B January 14, 2012
Star Princess B2B TA & Baltic April 24, 2010
HAL Eurodam, Carribbean, April 18, 2009
Crown Princess Caribbean B2B Jan. 12-26, 2008
Star Princess Transatlantic, May, 2007
Golden Princess, British Isles, August, 2006
Island Princess, Hawaii, January, 2005
Island Princess, Alaska, July, 2003
Dawn Princess, Caribbean 2002 B2B
Sun Princess, Panama Canal, 2000
Dawn Princess, Caribbean November 26, 1999 B2B
Grand Princess, Caribbean December 1998
Sun Princess, Alaska, September 6, 1997
Sky Princess, Panama Canal, April 19, 1995
HAL Noordam, Caribbean, April 9, 1993
Pacific Princess, Hawaii, May 10, 1992
RCCL Sovereign of the Seas, Caribbean, June 1990
Royal Viking Sky, Transatlantic, October 17, 1988
Disney Fantasy, Caribbean, May 17, 2014
Yummy! I love Christmas Cookies. Actually I love all cookies. Cookies are my weakness!
July 1993 Nordic Empress
March 1994 Celebrity Horizon
November 1995 Legends of the Seas
October 1998 Dawn Princess
March 2000 Voyager of the Seas
July 11, 2004 Carnival Pride
June 16, 2007 Serenade of the Seas
October 8, 2011 Oasis of the Seas
September 26, 2014 Carnival Ecstasy
April 17, 2015 Viking Eir
One of my family's favorite holiday cookies are peanut butter cookies with a Hershey's kiss pressed into the top. I am away from home, will print the recipe when I get back in a few weeks. I may try using the Hershey kisses with peanut butter centers this year.
Another favorite cookie is made using a cookie press, almond flavored and shaped like a Christmas tree. They are very festive looking and are delicious.
Now I am ready to start baking, and I am not even at home!
"There are places in your heart that you don't even know exist until you become a grandparent!"
---------- Eclipse 14 day Southern Caribbean, 03/09/2013,Silhouette 15 day Transatlantic 12/01/2012,Equinox 10 day Southern Caribbean 03/16/2012,Constellation 14 day Ultimate Caribbean 03/26/2011,Eclipse 7 day Western Caribbean 02/09/2011, Century- 12 day Mediterranean 09/19/2010,, Millennium- 11 day Southern Caribbean 03/15/2010,Equinox- 14 day Trans-Atlantic 11/05/2009,Constellation- 21 day Caribbean b2b 3/16/2009, Constellation- 14 day Transatlantic 9-09-2008, Galaxy- 10 day Southern Caribbean 3-28-2008, Millennium- 13 day Mediterranean 9-10-2007, Constellation - 10 Day East/South Caribbean 3-23-07, Galaxy- Southern Caribbean, Feb.12, 07, Constellation - 11 Day Western Caribbean 10/27/2006, Summit - Hawaii 3-26-06, Summit- Mexican Riviera 9-30-05, Island Princess & Land Tour - Alaska - 8-6-05, Summit - 11 Day West/South Carrib - 3-21-05, Summit - 10 Day East/Southern Carrib - 3-26-04, Radiance OTS - W. Carrib. New Years 2003/4, Golden Princess March 2003, Sea Princess March 2000, Carnival Fascination March 1998
I am addicted to anything peanut butter! I made these last Christmas and they were a huge hit. Plan on doing them again this year It comes from Nestle, so I will post the link to the recipe along with the actual info!
2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
2/3 cup creamy or chunky peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
Peanut Butter Frosting and Filling (recipe follows)
Directions: PREHEAT oven to 350° F.
COMBINE morsels in small bowl; set aside. Combine flour, baking soda and salt in another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly.
BAKE for 10 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
SPREAD Peanut Butter Frosting and Filling on bottom side of one cookie. Place bottom side of a second cookie over frosting creating a cookie sandwich; press down slightly. Frost top of cookie sandwich and sprinkle with a few morsels. Repeat with remaining cookies and frosting.
PEANUT BUTTER FROSTING AND FILLING:
COMBINE 1 1/4 cups prepared vanilla frosting and 1/4 cup creamy or chunky peanut butter in small bowl.
Wow...don't know how I stumbled on this thread, but this is my kinda thread! Every Christmas I bake tons of cookies. OK, one year we counted them, and there was actually over 60 DOZEN! I bake six different kinds (thumbprint cookies, hershey snowballs, the magic bar recipe Serene gave, potato chip cookies, peanut butter blossoms, and peanut butter balls...some call them buckeyes, and they are hubbys favorite). They go in the freezer when they are done, and I pull them out when needed so they are always fresh. I also send them as gifts to relatives in Colorado, Florida, and northern Michigan. Every year I like to try one new cookie...and I'm trying to decide which new one to make. The raspberry strippers, and the black and white shortbread sound interesting.
I will submit my recipe for Potato Chip Cookies. Similar to a shortbread tasting cookie. This recipe was my Grandma's. I always double or triple it when I'm baking it. I like to decorate them with colored sugars before baking. I actually just made them a few days ago with the orange sugars on top for Halloween.
Potato Chip Cookies
1/2 c. butter softened
1/2 c. oleo softened
1/2 c. white sugar
1 t. vanilla
2 c. flour
2/3 c. crushed potato chips
Preheat oven to 350º.
Cream butter, oleo, sugar and vanilla. Add flour and potato chips and mix just until blended. Roll into balls and flatten. (I use a cookie scoop so they are all the same size, then flatten). Sprinkle colored sugar on top. Bake for 18-20 minutes, depending on size of cookies. Just until the edges are barely golden. Cool on pan for 2 minutes and transfer to cooling rack. Enjoy!
Carnival Breeze 12/13 Christmas Cruise
Celebrity Solstice 6/11 Mediterrean 25th anniversary!
NCL Sun Spring Break 3/08
Carnival Glory Spring Break! 4/07
Valor 12/19/04 Christmas/Inaugural cruise
Holland America Zaandam 2/04
Grand Princess 9/03
Carnival Inspiration 2/03
Celebrity Horizon 12/02
Golden Princess 11/01
Carnival Holiday 11/94
RCCL Song of America - Honeymoon - 9/86
NCL DREAM- Western Caribbean out of Houston TX, December 24-31, 2005 (our first cruise - finally talked my DH into trying it and now he's hooked ) NCL MAJESTY - Western Caribbean out of Charleston SC, December 23-30, 2006 (the one where the engines died and we lost all power for a few hours, then we limped back to port to find the New Years Eve cruise cancelled ) CORAL PRINCESS - Alaska southbound, Whittier to Vancouver, July 9-16, 2007 (following a Princess land tour ... what can I say other than breathtaking? ) CARIBBEAN PRINCESS - Canada/New England out of Brooklyn NY, August 22-29, 2009 (Hurricane Bill forced us to stay in NY the first day and miss our first stop, but it was a great cruise anyway)
Ice cream scooper (#20 disher, to be exact)
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Enchantment of the Seas Bermuda 6-22-12
Windstar Windsurf Barbados 2-21-10
Carnival Valor Western Caribbean 8-9-09
Pride of Aloha Hawaiian Cruise 8-12-07
Grandeur of the Seas Western Caribbean 8-18-06
Celebrity Mercury Alaska 6-05
Windstar Windspirit Istanbul-Athens 6-04
I don't have a recipe to add because, well, I use the recipe on the chocolate chip package, or the premade dough but my favorite cookies that my mum always made are Snickerdoodles and Yum-Yums! I will see if she can come post those for ya'll (she's a CC member already)..or maybe she can get me the recipes and I'll post them for you.
I think I will try a few of these suggested this year!
__________________ ~Tanya WGIG #696-MOS CD/Medic Daughter of Randy&Kathy/Kaymbee-#1 'rents ever!
Past Cruises: May 2000 Carnival Fantasy, Bahamas Apr 2001 Carnival Imagination, W. Carib Feb 2007 RCCL Jewel of the Seas, (MOS1) E. Carib
June 2011 Carnival Legend, W. Carib