Recipe Talk

I am looking for a cookie recipe in the Great American Home Baking Cookie Collection in the Goblin Goodies section that uses yogurt covered raisons, peanut m&m's and reese pieces with a touch of cinnamon. Does anyone have a copy of this?

YOGURT COATED RAISINS

You can use this for other dried fruits, pretzels and nuts!

INGREDIENTS:

2 c. raisins
8 oz. yogurt cream cheese**
1/4 c. butter
6 c. powdered sugar
1 1/2 tsp. vanilla

Place raisins in a steamer basket or strainer. Place
over boiling water, but not touching it. Steam, covered for 5
minutes. Combine yogurt cream cheese and butter in heavy bottomed
saucepan. Stir over low heat until butter is melted, cheese is
soft and mixture is well combined. Transfer to large bowl of
mixer. Add powdered sugar, one cup at a time, until frosting
is thick and creamy but not dry. Add vanilla. Stir in raisins
gently. Drop by teaspoonfuls onto waxed paper. Let dry,
uncovered for 4 hours or overnight. Makes 3 1/3 to 4 dozen
clusters.

============================

Name: Goblin Goodies

Category: Baked Goods

Ingredients and Directions

3/4 c Golden crisco shortening

1 1/4 c Firmly-packed brown sugar

1 Egg

1/3 c Milk

1 1/2 ts Vanilla

1 ts Finely-chopped orange rind

1/2 ts Orange extract

3 c Quick oats; uncooked

1 c All-purpose flour

1/2 ts Baking soda

1/2 ts Salt

1/4 ts Cinnamon

1 c Raisins

1 c Coarsely-chopped walnuts

1 c Chocolate-covered candies

= orange and brown 1. Heat oven to 375F (190C). Grease baking sheets with

shortening. Place sheets of foil on countertop for cooling cookies. 2. Combine shortening, brown sugar, egg, milk and vanilla

in large bowl. Beat at medium speed of electric mixer until well blended. Stir in orange rind and extract. 3. Combine oats, flour, baking soda, salt and cinnamon. Mix

into creamed mixture at low speed just until blended. Stir in raisins, nuts and chocolate candies. 4. Drop by rounded measuring tablespoonfuls (15 mL) of

dough 3 inches (7 cm) apart onto prepared baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 10

to 12 minutes, or until lightly browned. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: About 2-1/2 dozen cookies

-----

Goblin Goodies

Yield: 15 servings

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

3/4 cup shortening

1 1/4 cups brown sugar, firmly packed

1 each egg

1/3 cup milk

1 1/2 teaspoons vanilla extract

1 teaspoon orange rind, finely chopped

1/2 teaspoon orange extract

3 cups oats, quick cooking

1 cup flour, all-purpose

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 cup raisins

1 cup walnuts, coarsely chopped

1 cup chocolate candies, orange and brown

Directions:

1. Heat oven to 375F (190C).

Grease baking sheets with shortening.

Place sheets of foil on countertop for cooling cookies.

2. Combine shortening, brown sugar, egg, milk and vanilla in large bowl.

Beat at medium speed of electric mixer until well blended.

Stir in orange rind and extract.

3. Combine oats, flour, baking soda, salt and cinnamon.

Mix into creamed mixture at low speed just until blended.

Stir in raisins, nuts and chocolate candies.

4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto prepared baking sheet.

5. Bake one baking sheet at a time at 375F (190C) for 10 to 12 minutes, or until lightly browned.

Do not over bake.

Cool 2 minutes on baking sheet.

Remove cookies to foil to cool completely.

Makes: About 2-1/2 dozen cookies

*** I use the M & M Halloween candies, but any kind will work

========================

http://www.123easyaspie.com/hallow.html

Monster Cookies

Ingredients

4 eggs

3/4 cup margarine

2 cups sugar

1 1/2 cups brown sugar

1 teaspoon vanilla extract

2 cups peanut butter

3 teaspoons baking soda

1 teaspoon salt

7 cups quick rolled oats

3/4 cup milk chocolate chips

3/4 cup chopped pecans

3/4 cup M&M candies

Method

Beat together eggs, margarine, sugars, vanilla and peanut butter. In a separate bowl mix together baking soda, salt and oatmeal. Mix into peanut butter mixture. Add chocolate chips and pecans and stir until well blended. Drop golf ball size balls of dough on an ungreased cookie sheet and flatten each cookie into a circle shape with the palm of your hand. Press M&M candies on the top of unbaked cookies. Bake for 10 to 12 minutes at 350degreesF. Allow to cook for 5 minutes on cookie sheet before removing.

Tip: If dough seems to moist, add 1/2 to 1 cup all purpose flour to the dough.

Yield: 2- 3 dozen cookies

-----------------

POPCORN GOBLIN GORP

2 1/2 qt. popped popcorn

2 c. mini pretzels
2 c. raisins

1 c. salted peanuts

1 c. M&M'S®

1 c. candy corn

1/2 c. sunflower meats

In large bowl combine all. Toss gently. Makes 4 quarts.

-----------------

Great pumpkin cookie recipe

Categories: Cookies

Yield: 1 Servings

2 cup Flour

1 cup Quick Quaker Oats; uncooked

1 teaspoon Baking Soda

1 teaspoon Ground Cinnamon

1/2 teaspoon Salt

1 cup Butter Or Margarine; softened

1 cup Firmly Packed Brown Sugar

1 cup Granulated Sugar

1 Egg; slightly beaten

1 teaspoon Vanilla Extract

1 cup Pumpkin; Canned

1 cup Semisweet Chocolate Chips; optional

Assorted Icings; optional

M&Ms®; Reese's Pieces, Nuts, Raisins, optional

Preheat oven to 350degrees. Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. Option 1: Drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumkin shape, using a thin metal spatula. Add a bit more dough to form stem. Option 2: Pour into 15x10-inch cookie sheet. When done baking, cut into squares. Bake 20-25 minutes, until firm and lightly brown. Let cool. Recipe by: Contributed By: William R. Jones Posted to recipelu-digest Volume 01 Number 635 by GramWag@aol.com on Jan 30, 1998

Yogurt Raisin Clusters:

1 package (3-ounce) regular cream cheese, softened;

1 pound (about 5 cups) sifted confectioners' sugar;

3 tablespoons plain yogurt

1 teaspoon vanilla

1/2 cup white chocolate chips

2 cups raisins

Combine cream cheese, confectioner's sugar, yogurt, and vanilla
in the top of a double boiler. Place over boiling water and blend
until lukewarm and smooth. Add the white chocolate chips and continue
stirring until completely melted and smooth. Remove from heat. Quickly
stir in raisins. Remove top of double boiler from over hot water and
drop mixture by spoonfuls onto wax paper-lined baking sheets. If mixture
becomes too thick to handle easily, replace over hot water and stir
until desired consistency. Let stand until set. Store between sheets of
wax paper in airtight container. Makes 48 clusters (about 2 pounds).