More Christmas Goodies

Grandma's Gumdrop Cookies

1 c shortening
1 c white sugar
1 c brown sugar
2 eggs
1 t vanilla
1 t baking soda
1 t baking powder
2 c flour
2 c oats
2 c spiced gumdrops (I prefer the red and green ones) cut in half

Cream together shortening and sugars.  Mix in eggs and vanilla.  Mix in baking soda, baking powder and flour.  Stir in oats and gumdrops.

Roll dough into small balls (it will be fairly sticky dough) and then place them on a greased cookie sheets.  Press them gently with a fork dipped in milk.  Bake at 350 for 10 - 12 minutes.

Raspberry Cookie Bars

1 yellow cake mix
3/4 c margarine, melted
2 1/2 c oats
2 c raspberry jam
1 T water

Combine cake mix, margarine and oats and stir until crumbly.  Press 2/3 of dough in a sprayed glass 9 x 13 pan.  Combine jam and water and spread over dough.  Crumble remaining dough on top.  Bake at 375 for 20 minutes.

German Brownie Torte

I got the recipe from a friend who got it from a magazine and altered it. 

It is sure to impress - it is beautiful AND delicious AND easy!

2 21 oz Family size chewy fudge brownie mixes
3 c sweetened flaked coconut
1 1/2 c chopped pecans
1 c firmly packed brown sugar
1 stick BUTTER melted
3 c heavy whipping cream
1 c powdered sugar

Make the brownies as directed on package for cake like brownies except put the batter in a 8 or 9 inch round cake pan that has been COATED with cooking spray - 1 box per pan.  Combine coconut, pecans, brown sugar and butter together and spoon half of mixture on top of each pan of unbaked batter.  Bake at 350 for 25 - 30 minutes or until a toothpick inserted in center comes out clean.  Cool in pan for 15 minutes before inverting.  When completely cool, put one cake topping side up on a cake plate. 

Beat cream and powdered sugar together on medium high until moist stiff peaks form when beaters are lifted. 

Spoon some whipped cream over cake then top with the other cake, topping side up.  Frost the sides of the cake with the whipped cream and either frost the top OR pipe it in a decorating bag to make a design.

This is ultra rich.  The toughest part is whipping the cream - something I have been afraid to try until I tasted this cake and just HAD to make it.  If you put your bowl and your beaters in the fridge so everything is really cold, it whips up more quickly!