First Place Youth Cookies Recipes

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

FIRST PLACE YOUTH COOKIES

Steps:

• Sift together flour, baking powder, baking soda, salt and nutmeg; set aside.
• Cream together shortening and sugar until light and fluffy.
• Add eggs, one at a time; beat in vanilla.
• Add dry ingredients alrenately with light cream to creamed mixture.
• Drop heaping tablespoonfuls of dough onto cookie sheet.
• Bake at 350 degrees for approximately 10 minutes or until set.
• Remove to wire rack to cool.
• Frosting:.
• Cook butter and brown sugar over low heat for 4 minutes.
• Remove from heat and add cream.
• Cook over low heat for 5 minutes, remove from heat and cool slightly.
• Add powdered sugar until desired consistency.

CARAMEL FRUIT DIP

Steps:

• In a small mixing bowl beat the cream cheese until smooth. Add the remaining ingredients and mix until they are incorperated. Serve with fruit, Keep leftovers stored, covered in the fridge.

ALOHA WINGS

Steps:

• In a large mixing bowl, whisk the soy sauce, crushed pineapple, hoisin, crushed pepper, vinegar, honey, brown sugar, garlic, ginger, and rum.
• Place the wings in the marinade, making sure they are thoroughly coated.
• Marinate for 4 hours in the refrigerator.
• Preheat the oven to 375.
• Remove the wings from the marinade with tongs. Reserve the remaining marinade.
• Place the wings on a 2 inch deep baking dish, making sure you spread them out flat.
• Bake for 15 minutes, then turn and baste with the remaining marinade.
• Bake for an additional 10-15 minutes, or until browned and cooked through.

FRENCH CHOCOLATE BROWNIES

Steps:

• Place a rack just below center of oven and preheat to 300 degrees.
• Line an 8-inch-square pan with foil and brush with melted butter.
• In a bowl, whisk flour and salt together.
• In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.
• In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using.
• Pour into prepared pan and bake 50 to 60 minutes, until top is dry.
• Let cool in pan, then lift out and cut into bars or wrap in foil.

CANNED MARASCHINO CHERRIES

Steps:

• Brine cherries by bringing 6 cups of water to a boil and adding 3 tablespoons of sea salt; use a salt with no additives to ensure glossy-looking fruit (table salt can have all kinds of things in it). Remove brine from heat. Halve and pit the cherries, adding them as you go to the still-warm liquid, then let the cherries sit in liquid overnight, at least, in the fridge.
• Once the cherries are brined, bring the sugar, lime juice, and 3 cups of water to a simmer in a saucepan. Add the mashed cherries for a deeper, natural color (however, the cherries look pretty cool and slightly alien without it). Let this mixture reduce by a third, then cool. Drain the cherries and rinse them of brine. In a large, airtight jar, add the sugar mixture and the drained cherries. Top with at least a cup of Maraska maraschino liqueur, available at many downtown liquor stores, or substitute a spirit like bourbon or brandy. Because the cherries are preserved in alcohol, a snap-shut glass jar with a rubber gasket works just fine. They will easily keep in your refrigerator for a few months.