Gold Rush Griddle Raisin Cookies Dee Dees Recipes

GOLD RUSH GRIDDLE RAISIN COOKIES - DEE DEE'S

Steps:

• Mix dry ingredients together in a large bowl. Cut in butter until mixture is mealy. Add egg, milk and raisins; mix until all ingredients are moistened and dough holds together. Roll out on a floured board to 1/4-inch thickness. Cut out with 2-inch cutter.
• Heat griddle until a few drops of water dance on it. Oil griddle lightly with butter. Brown cookies on both sides. Serve warm.

GOLD RUSH GRIDDLE COOKIES

Steps:

• Mix dry ingredients in your largest mixing bowl. Cut in shortening until mealy. Add beaten egg, milk, and raisins; mix until all ingredients are moistened and dough holds together. Dough will be very stiff.
• Preheat pancake griddle to 350 degrees F. A few drops of water should dance on the surface when hot enough.
• Roll out dough on floured board to ¼" thick. Cut with pizza wheel, scissors, or 2" cookie cutter.
• Lightly oil hot griddle. Place cookies on it without crowding. As the bottoms brown, the tops become puffy. Then turn with spatula and brown on the other side.
• Cool on rack. Makes approximately 4 dozen.

RAISIN GRIDDLE COOKIES

Steps:

• Heat griddle until moderately hot.
• Sift together flour, sugar, baking soda, salt and nutmeg.
• Cut in shortening, as for pastry.
• Combine milk and egg; add with raisins to dry mixture.
• Stir until moistened and mixture holds together.
• Roll dough out onto floured board to 1/4-inch thick and cut with 2-inch round cookie cutter.
• Oil griddle lightly.
• Place cookies on griddle.
• As bottoms brown, top will get puffy.
• Turn and brown other side.
• Serve hot or cold.

GOLDEN OLDIE OLD FASHIONED RAISIN PIE

Steps:

• Wash raisins in cool water and drain. Place raisins and boiling water in a saucepan and cook until raisins plump.
• Blend brown sugar with flour and add to the raisin mixture. Cook over low heat until thickened, stirring frequently. Remove from heat.
• Add lemon rind, lemon juice and pinch of salt. Cool. Stir.
• Line deep nine-inch pie plate with pastry.
• Brush bottom of pastry with beaten egg white (keeps bottom of pie from getting soggy).
• Pour in cooled filling.
• Add top crust and seal edges.
• Make several steam vents with a knife in the top pastry.
• Decorate top of pie with pastry cut outs, using cookie cutters for shapes, if desired.
• Preheat oven to 425 degrees Fahrenheit.
• Bake pie 40 to 50 minutes until nicely browned.

GOLD COOKIES

Steps:

• Mix together shrtening, sugar and egg yolks.
• Stir in milk and vanilla.
• Add in flour, baking powder and salt.
• Chill dough.
• Roll into balls the size of walnuts and roll balls in mixture of nuts and cinnamon.
• Place 3 inches apart on an ungreased baking sheet.
• Bake at 400 degrees for 12-15 minutes, until golden brown, but still soft.
• Yields 5 dozen 2-inch cookies.

COOKIE JIGSAW - DEE DEE'S

Steps:

• 1. 1. On cardboard or paper, draw a Christmas-tree template 10 inches high (from tip of tree to top of trunk) and 10 1/2 inches wide (at base of tree above trunk), with a 1-inch high by 2-inch wide trunk. Cut out template and set aside.
• 2. 2. In large bowl, with mixer at medium speed, beat butter and sugar until creamy. Beat in egg, milk, and vanilla until well blended (mixture may look curdled). On waxed paper, combine flour, baking powder, and salt. At low speed, beat in flour mixture just until blended. Pat dough into a small rectangle.
• 3. 3. Preheat oven to 325 degrees F. Grease and flour large cookie sheet. Place dough in center of cookie sheet. With floured rolling pin, roll dough into 13" by 11" rectangle. Bake 15 minutes.
• 4. 4. Place cookie sheet on wire rack; center tree template lengthwise on warm cookie. With knife, cut around template into cookie; remove template, leaving tree outline. Press floured 1 1/2-inch star-shaped cookie cutter into cookie at top of tree; remove cutter, leaving star outline. Press floured 1-inch round cookie cutters into tree in several places, leaving ornament outlines. Press 2 1/2-inch star cutter into remaining cookie around tree, leaving star outlines.
• 5. 5. Cut Christmas tree into various geometric-shaped puzzle pieces, being careful not to cut into ornament outlines. Cut remaining cookie around tree into puzzle pieces, being careful not to cut into star outlines.
• 6. 6. Return cookie sheet to oven and bake 12 to 14 minutes longer or until cookie is light brown. Set cookie sheet on wire rack; cut through all designs and pieces. Cool cookie puzzle on cookie sheet 10 minutes. Carefully slide puzzle, in 1 piece, onto wire rack; cool completely.
• 7. 7. To decorate: In 1-quart saucepan, heat corn syrup to boiling over medium heat, stirring frequently. Boil 1 minute, stirring. Remove round ornament pieces from tree; brush tree and trunk with corn syrup. Sprinkle tree with green sugar crystals to coat, then attach small round yellow candies as desired. Sprinkle or dip trunk into chocolate sprinkles. Brush ornament pieces with corn syrup; sprinkle or dip into choice of colored sugar crystals or decors. Remove star decorations from around tree; brush with corn syrup and sprinkle or dip into yellow sugar crystals. Brush puzzle pieces around tree with corn syrup; sprinkle with blue sugar crystals to coat, then sprinkle lightly with white decors and stars. Reheat corn syrup if it becomes too thick.
• 8. 8. Allow puzzle pieces to dry completely, about 1 hour. When pieces are dry, reassemble puzzle on large tray to serve, or store puzzle in tightly covered container at room temperature up to 1 week.

GOLD RUSH

Steps:

• Combine whiskey, lemon juice and honey in an ice-filled cocktail shaker. Shake vigorously. Strain into a cocktail glass; top with a splash of ginger beer.