1 tsp vanilla extract
1¼ cups chopped gumdrops
½ cup shredded coconut
2¾ cups flour
1 tsp baking soda
½ tsp baking powder
Directions:
Preheat oven to 350°F. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Add gumdrops and coconut. Combine remaining dry ingredients in a sifter and sift into creamed mixture. Mix well, then form into small balls and place on ungreased cookie sheets. Bake 8 to 10 minutes or until golden brown. (It takes 12 to 15 minutes in Olivia’s oven.) Let stand on cookie sheet 2 minutes before removing to cool on wire rack.
Old-Fashioned Bon-Bon Chocolate Cookies
(Makes 3 dozen, unless kitchen helpers sample the dough...)
Ingredients for cookies:
¾ cup butter
1 cup sugar
1 egg, well-beaten
½ tsp vanilla extract
2 tbsp milk
2 squares semisweet chocolate, melted
2½ cups flour
¼ tsp salt
Ingredients for peppermint frosting:
¼ cup softened butter
2 cups powdered sugar
1–1½ tbsp milk
Peppermint extract (start with just a drop, as it’s strong!)
Red food coloring
Directions for cookies:
Cream together butter, sugar, egg, vanilla, milk and slightly cooled melted chocolate. Sift in remaining dry ingredients and mix well. Refrigerate for 2 hours before working with the dough. Then roll into balls and place on ungreased cookie sheet. Bake 10 to 12 minutes in a 350°F oven or until a toothpick inserted comes out clean. Cool on a wire rack.
Directions for frosting:
Cream butter into powdered sugar, then add milk, extract and red food coloring and mix well. When cookies are cool, top with a small dollop of peppermint icing.
Breakfast Casserole
(Serves 12 to 15, depending on what size you cut the servings)
Ingredients:
10 eggs
½ cup flour
1 tsp salt
1 pint cottage cheese
1 lb Monterey Jack or Pepper Jack cheese, grated
½ cup melted butter
1 cup chopped onion
1¼ cups chopped mushrooms
Directions:
Preheat oven to 350°F. Break eggs into a large bowl and whisk with a fork until mixed. Add the next five ingredients. Sauté onion and mushrooms and add to the egg-and-cheese mixture. Pour into a buttered 9 x 13 casserole dish and bake for 35 minutes. Leftovers can be frozen (if you have any!)
Merry Christmas from Olivia
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ISBN-13: 9781460341599
The Lodge on Holly Road
Copyright © 2014 by Sheila Rabe
All rights reserved. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of publisher, Harlequin Enterprises Limited, 225 Duncan Mill Road, Don Mills, Ontario, Canada M3B 3K9.
This is a work of fiction. Names, characters, places and incidents are either the product of the author’s imagination or are used fictitiously, and any resemblance to actual persons, living or dead, business establishments, events or locales is entirely coincidental. This edition published by arrangement with Harlequin Books S.A.
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