Sugar diamonds

Sugar Diamonds
1 cup butter (no substitutes), softened
1 cup sugar
1 egg, separated
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup chopped pecans, toasted
In a mixing bowl, cream together butter and sugar. Add egg yolk and vanilla; mix well. Combine flour, cinnamon and salt; gradually add to creamed mixture. Spoon into a greased 15 by 10 by 1 inch baking pan. Cover dough with plastic wrap and press evenly into pan; remove wrap. In a small mixing bowl, beat egg white until foamy; brush over the dough. Sprinkle with pecans. Bake at 300 degrees for 30 minutes, or until light golden brown. Cool in pan on a wire rack for 5 minutes. Cut into diamond shapes while warm.
Makes about 6 dozen.

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Party mocha

Party Mocha
1/2 cup instant coffee granules
6 envelopes instant cocoa mix
2 quarts hot water
2 cups milk
Whipped topping, optional
10 (4 inch) cinnamon sticks, optional
10 peppermint sticks, optional
Combine all ingredients, except the optional ones, in 3 to 4 quart slow cooker. Stir well. Cover; cook on high for 3 hours. Stir and turn to low to keep warm while serving. To serve, pour mocha into cups. Top each with a dollop of whipped topping, or add a cinnamon stick or peppermint stick to each cup, if desired.
Makes 10 servings.

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Italian hot chocolate

Italian Hot Chocolate
2 cups brewed strong coffee
1/2 cup instant hot chocolate mix
1 (4 inch) cinnamon stick, broken into pieces
1 cup whipping cream
1 tablespoon powdered sugar
Place coffee, hot chocolate mix and cinnamon sticks into 1 to 2 quart slow cooker. Stir. Cover; cook on high for 1 1/2 hours, or until very hot. Discard cinnamon pieces. Immediately after you have turned on the cooker, place electric mixer beaters and mixer bowl in the fridge to chill (this makes the cream more likely to whip). Just before serving, pour the whipping cream into the chilled electric mixer bowl. Beat cream on high speed until soft peaks form. Fold powdered sugar into whipped cream. Beat again on high speed until stiff peaks form. Ladle hot chocolate coffee into small cups. Top each with a dollop of whipped cream.
Makes 4 to 6 small servings.

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Creamy hot chocolate

Creamy Hot Chocolate
1/2 cup dry baking cocoa
1 (14 ounce) can sweetened condensed milk
1/8 teaspoon salt
7 1/2 cups water
1 1/2 teaspoons vanilla
24 or more miniature marshmallows, optional
In 3 quart slow cooker, combine dry cocoa, milk and salt. Stir until smooth. Gradually add water, stirring until smooth. Cover; cook on low for 4 hours, or on high for 2 hours, or until very hot. Just before serving, stir in vanilla. Top each serving with 3 or more marshmallows, if desired.
Notes:
* To speed things up, heat the water before adding it to the chocolate mixture.
* Keep hot chocolate warm on low up to 4 hours in the slow cooker.
Variation:
Add a mocha flavor by stirring in instant coffee when adding vanilla.
Makes 8 servings.

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Lemon bars

Lemon Bars
Crust:
1/3 cup butter or margarine, softened
1/4 cup powdered sugar
1 cup all-purpose flour
Topping:
2 eggs
1 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1/2 tablespoon lemon extract
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
In a mixing bowl, cream together butter and sugar. Add flour; beat until crumbly. Pat into an ungreased 8 inch square baking pan. Bake at 375 degrees for 15 minutes. Meanwhile, for topping, combine eggs, sugar, flour, lemon juice, extract, baking powder and salt in a mixing bowl; beat until frothy. Pour over hot crust. Bake at 375 degrees for 18 to 22 minutes, or until light golden brown. Cool in pan on a wire rack. Dust with powdered sugar.
Makes 1 1/2 dozen.

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Hot chocolate

Hot Chocolate
8 cups water
3 cups dried milk
1/3 cup non-dairy coffee creamer
1 cup instant hot chocolate mix (the kind you mix with milk, not water)
Marshmallows
Pour water into 3 quart slow cooker. Gradually stir in dried milk until blended. Cover; cook on high for 2 to 3 hours, or until milk is hot. Stir in coffee creamer and hot chocolate mix. Turn on low until serving time, up to 3 to 4 hours. Serve in mugs topped with marshmallows.
Makes 10 to 12 servings.

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Wishing cookies

Wishing Cookies
1 cup butter or margarine, softened
1 1/2 cups sugar
1 egg
2 tablespoons light or dark molasses
1 tablespoon water
1/2 to 1 teaspoon grated orange peel
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Icing:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
In a mixing bowl, cream together butter and sugar. Add egg, molasses, water and orange peel; mix well. Combine flour, baking soda, cinnamon, ginger and nutmeg; gradually add to creamed mixture. Cover and chill for at least 2 hours. On a lightly floured surface, roll dough to 1/8 inch thickness. Cut into stars or desired shapes with a 2 1/2 inch cookie cutter dipped in flour. Place 1 inch apart on ungreased baking sheets. Bake at 375 degrees for 6 to 8 minutes, or until edges are lightly browned. Remove to wire racks to cool. For Icing, combine powdered sugar, vanilla and enough milk to achieve a drizzling consistency. Use ising to decorate cookies as desired.
Makes about 6 dozen.

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