Friday, December 23, 2016

Swig Sugar Cookies

Swig Sugar Cookies

For the Cookies:
  • 1 cup unsalted butter
  • 3/4 cup vegetable oil
  • 1 1/4 cups granulated sugar
  • 3/4 cup powdered sugar
  • 2 tablespoons water
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 5 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
For the Frosting:
  • 1/4 cup unsalted butter
  • 6 tablespoons sour cream
  • 1/2 teaspoon pure vanilla extract
  • 4 cups powdered sugar
  • 2-3 tablespoons milk
  • 1-2 drops red food coloring, optional


  1. Preheat the oven to 350°F. Cream together the butter, oil, sugar, powdered sugar, water, eggs, and vanilla until smooth and well combined. In a large bowl, whisk together the flour, salt, baking soda and cream of tartar. Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
  2. Roll the dough into golf ball-size balls and place them 2 inches apart on a cookie sheet. Dip the bottom of a glass (about 2 1/2 inches wide) in some granulated sugar and then press down on one of the cookie dough balls until it is 1/2” thick. This will leave a flat middle section with the signature rough edge. Repeat with the rest of the cookie dough balls.
  3. Bake the cookies for 8-10 minutes, or until the bottom is lightly browned. They stay soft, so make sure not to over-bake them. Let them cool for 5-10 minutes on the cookie sheet then move them to a wire rack to cool completely.
  4. To make the frosting, cream together the butter, sour cream, and vanilla until well combined. Add the powdered sugar, one cup at a time, mixing well after each addition. Add 2-3 tablespoons of milk to thin the frosting to your desired consistency. Add the food coloring, if using, and whip the frosting for one minute. Spread about 1 tablespoon of frosting on each cookie, allow to set, and then store the cookies in an airtight container in the refrigerator.

Sunday, January 3, 2016

Peanut Butter Cup Cheesecake

PB Cup Cheesecake

1 1/2 cups crushed pretzels
1/2 cup melted butter

Mix together and press into the bottom of a 10" springform pan. Bake for 5 minutes at 350.

Spread on warm crust
3/4 cup melted peanut butter

3 packages cream cheese
1 cup sugar
8 oz sour cream
1 1/2 tsp vanilla
3 eggs

3/4 cup fudge topping
PB cups
Whipped cream

Cream together cream cheese and sugar until well blended. Add in sour cream and vanilla.

Mix in eggs until just blended (overbeating will cause bubbles in the mixture, which can make the cheesecake crack).

Reserve 1 cup cheesecake mixture, pour the rest on top of the crust.

Mix remaining cheesecake with 1/3 cup fudge, pour on top of cake, use knife to swirl.

Bake in water bath at 350 for 65 minutes.

Open oven, allow cake to cool with door cracked for one hour. Refrigerate overnight. Decorate with peanut butter cups, remaining fudge, and whipped cream.

Monday, February 9, 2015

Lemon Bundt Cake

Lemon Bundt Cake

1 box Lemon Moist Deluxe cake mix
1 small box (3-4oz) lemon instant pudding and pie filling mix (non instant works)
4 lg eggs
1 c water
1/2 c oil

Spray and flour bundt cake pan.

Mix all ingredients for 2-3 min. Bake 50-60 min until knife comes out clean. 
Cool and invert 25 min or so.

Glaze with powdered sugar and lemon juice glaze, with small amount milk and almond flavoring.

350 degrees for 50-60 min

Tuesday, December 23, 2014

Beer Cheese Dip

Beer Cheese Dip

  • ½ to ¾ cup beer
  • 3 T. Ranch flavoring
  • 2 cups shredded cheddar cheese
  • 8 oz cream cheese, softened.
  • 8 oz sour cream

Mix cream cheese with ranch seasoning until well blended, then add in sour cream. When that is thoroughly combined, add beer until you reach the desired consistency, then mix in cheese. This is excellent served with pretzels. 

Butter Rum Sandwich Triangles

Butter Rum Triangle Sandwiches

1/2 cup powdered sugar
1/3 cup finely chopped pecans
1 cup butter, softened
2 tablespoons light rum or milk
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons large grain sugar
1 1/3 cups powdered sugar
1/4 cup butter, softened
1 1/2 teaspoons light rum*
1 to 2 tablespoons  Half & Half
Combine 1/2 cup powdered sugar and pecan pieces in food processor bowl fitted with metal blade. Cover; process 45-60 seconds or until pecans are very finely chopped. Combine sugar mixture, 1 cup butter, 2 tablespoons rum and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.

Divide dough in half; shape each half on lightly floured surface into 10-inch long roll. Place onto waxed paper. Flatten sides to form triangle, using waxed paper to help shape triangle. Wrap each half in plastic food wrap. Refrigerate 2 hours or until firm.

Heat oven to 375°F. Cut each log into 1/4-inch slices with sharp, serrated knife. Place 1 inch apart onto ungreased cookie sheets. Sprinkle triangles with large grain sugar. Bake 9-11 minutes or until edges begin to brown. Cool completely.

Meanwhile, combine all filling ingredients except half & half in small bowl. Beat at low speed, adding enough half & half for desired spreading consistency. For each sandwich cookie, spread3/4 teaspoon filling on bottom of cookie. Top with second cookie, sugar-side up. Squeeze together gently.

*Substitute 1/4 teaspoon rum extract or same amount of dark rum.

-These cookies are better the next day.

- Use 2 rulers to shape triangle by pushing sides flat with rulers on opposite sides at the same time.

Recipe from

Thursday, December 18, 2014


2 cups sugar
1 cup cream
2 squares (1oz each sq) unsweetened chocolate
1/2 tsp salt
2 T. light corn syrup
2 T. butter ( not marg)
1/2 t. Vanilla

Dissolve sugar, cream, salt, chocolate, and corn syrup. Bring to a boil to 236-240 degrees, or until a little mixture dropped in cold water forms a soft ball.
Remove from heat. Drop 2 T butter in. DO NOT STIR! Cool to 110 degrees without stirring. Add 1/2 t vanilla and beat until candy looks like glass (will have a dull sheen). Add 1/2 c nuts if desired. Turn into a 9x5 greased pan. Cool & cut.

Recipe from Louise Anspach from Mullen.

Monday, October 20, 2014

Buttermilk Biscuits

2 cups unbleached all-purpose flour,
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk 


  1. Preheat your oven to 450°F.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  3. Cut the butter into chunks and cut into the flour until it resembles course meal.
  4. If using a food processor, just pulse a few times until this consistency is achieved.
  5. Add the buttermilk and mix JUST until combined.
  6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  7. Turn the dough out onto a floured board.
  8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
  9. Use a round cutter to cut into rounds.
  10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
  14. Do not overbake.
  15. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
  16. The dough must be handled as little as possible or you will have tough biscuits.
  17. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
  18. You also must pat the dough out with your hands, lightly.
  19. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
  20. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
  21. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.