Holiday Cookie Contest

I have entered three recipes in Richmond Times Dispatch Holiday Cookie Contest
Gingerbread Wedges
Kolacky (Polish cookies)
Cranberry Pistachio Biscotti…


Online voting for the Reader’s Choice cookie — the 10th finalist — begins Nov. 16, 2015 and ends at midnight on Nov. 22 2015. Vote daily for your favorite recipe. You will need to register with the site, before you can cast your vote.

From Dec. 2 to Dec. 13, vote again to choose the grand-prize winner. Vote daily for your favorite recipe

Apple Slab Pie


  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons white sugar
  • 1/2 cup shortening
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 egg yolks, beaten
  • 4 tablespoons water
  • 8 apples – peeled, cored and cut into thin wedges
  • 2 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups white sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2/3 cup brown sugar
  • 2/3 cup butter


Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10×15 inch pan.

In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.

In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.

Bake in the preheated oven for 60 minutes, or until topping is golden brown.

Scottish Butter Tablet

If you find fudge too soft and toffee too hard, then tablets are probably your sweets of choice.o0e6sjz853hnxpb2ttdu


  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup cream or milk
  • 4 1/2 cups white sugar
  • 1/2 cup chilled unsalted butter, cut into cubes
  • 1 dash salt
  • 1 teaspoon vanilla extract (optional)


  1. Generously butter a 13×18-inch sheet pan or two 8×8-inch square pans, and set aside.
  2. Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
  3. Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy.
  4. Pour into the prepared pan. Don’t scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

The Famous Woolworth Ice Box Cheesecake


1 (3 ounce) package lemon Jell-O

1 cup boiling water

8 ounces cream cheese

1 cup granulated sugar

4 Tablespoons lemon juice ( less if you don’t want to much lemon)

1 can evaporated milk, well chilled

Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well. In a separate bowl, beat the evaporated milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13-pan with crushed graham crackers. Spread filling over and top with more crushed graham crackers. Chill.

Banana Cake with Hot Fudge Buttercream


For the Cake

  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups flour
  • 1/2 cup buttermilk
  • 1 1/2 cups mashed ripe bananas (3)

For the Butter Cream

  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 6 Tablespoons hot fudge sundae topping, warmed
  • 4 cups powdered sugar
  • 1-2 Tablespoons milk


For the Cake

In a large mixing bowl, cream shortening and sugar until fluffy. Add the eggs, salt, and vanilla and beat until creamy. Stir in the bananas. Sift the flour, cinnamon, and baking soda together and add to the banana mixture alternately with the buttermilk. Place cake mixture into a greased 9×13 pan and bake at 350 degrees for 35 minutes. Let cool completely on a wire rack. Frost with Hot Fudge Butter Cream.

For the Butter Cream

Cream the butter, vanilla, dash of salt, and warm hot fudge until creamy. Slowly add the powdered sugar until it is all incorporated. Add the milk to thin it out slightly. Store in a covered container.


Bacon Cheeseburger Crock Pot Dip


  • 1 lb of lean ground beef or turkey
  • 8 oz package of cream cheese, cubed
  • 2 c shredded cheddar cheese
  • 10 oz can of diced tomatoes with green chiles
  • 6 oz package of real bacon bits, divided
  • 1 t dried parsley
  • assorted dippers


Brown up ground meat. Drain meat and place in a large skillet. Over low heat, stir in cheeses, tomatoes along with their juices and all of the bacon bits except for 2 tablespoons (set these aside for garnish at the end). Cook while stirring frequently until everything is heated through and well blended.

Pour mixture into a 2-quart crock pot. Cover and cook on low for 2-3 hours stirring occasionally.. Stir in parsley and sprinkle with remaining bacon bits just before serving

Almond Joy Brownie Bites



  • 1 box of family size Chocolate Fudge brownie mix
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (14 oz.) bag coconut
  • 1/4 C milk
  • 1 C chocolate chips, melted
  • 1/4 C almonds (or nuts), crushed


Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don’t skip the paper liners as they make stick). Make brownies according to package directions and pour batter only half way up the liners. Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together. Remove brownies from oven and spoon on some sweetened coconut. Place back in oven and continue to bake an additional 14-16 minutes. Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

Chunky Monkey Brownies


  • 2 cups all-purpose flour
  • 1 ½ cups brown sugar, packed
  • ½ cup white sugar
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 large eggs
  • ¼ tsp. salt
  • 2 tsp. vanilla
  • ½ cup banana, mashed with a fork (about one medium-large banana)
  • 12-oz. semi-sweet chocolate chips
  • ¼ cup chocolate chips for the top


Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed. Add flour, mashed banana and baking melts (or chocolate chips). Stir with a wooden spoon to combine. Spray a 9×13” glass baking dish with cooking spray. Spread brownie mixture into prepared pan. Smooth the top with a knife or rubber spatula.

Sprinkle chocolate chips on top. Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean. Cool completely before cutting into bars.