I have decided to replace this year's Holiday Thank-You party with a great big adoption event during my vacation. I have TOO MANY kittens and cats who want homes, and not enough money to justify the wine-and-food bash I normally hold this year at this time.
All I could imagine was friends swirling wine in the cat room thinking "Hmmmm...hasn't Tiger Tom been here for the last three times I've visited?"
My goal is to get a home for big fat Wings before he gets any bigger and fatter. How about Arthur and Morgan and Faith? Not to mention these little cuties tumbling around.
So this year I'm going to have a true open house to get my kids adopted. Instead of wine and dinner, there will be wonderful coffee, wonderful cookies, mulled cider, tea, lots of places to relax, and lots of cats. People who would like to adopt a kitten, or just want to visit, or any Friends Of Wildrun are welcome!
So I could use some help!
If you have a truly decadent cookie recipe, please send it my way. I need to be able to make them at least one-two days in advance, so anything with cream centers or that won't survive being boxed aren't an option.
Mundane cookies need not apply!
I also will need to borrow a 30 cup coffee maker if anyone has one (or two, or three). I have my large coffee carafes, but I'm expecting more coffee and cider drinkers than in previous years, and I also want to make sure there is coffee and cider on both the first and second floors of the cat facility, and in the house.
If any readers love the kitchen and would like to make cookies themselves, that would be wonderful.
At the shortest, this will be December 5th and 6th. However, I have the 2nd through the 8th off, so I have the option of starting early, and extending later.
So go dust off your recipe box. You need to do it before the holidays anyway!
You can post the recipes in comments or email them to info at americancat dot net.
Thanks! Wouldn't it be nice to get every single cat a home?
6 comments:
Very easy almond pastries.
1 box phylo dough
2 cans almond paste
melted butter
Expect to work fast, and take a break in between the batches. Preheat oven to 325F. Open the can of paste and melt the butter. Then open the package of phylo sheets. Unroll. Carefully smear strips of melted butter and thin layers of almond paste, using a silicon spatula very lightly on the top sheet of dough. Roll up the top sheet and put on a cookie sheet. Repeat until you are out of dough. The phylo comes in two packs of sheets usually, so take a break before opening the second part - you will need to open the second can at this point and melt more butter. Using sharp scissors, cut the long rolled cookies into more bitesize pieces. Bake for 8-10 minutes. Then tackle the second half. Makes enough to feed a small army. You can substitute mincemeat for the almond paste or any marmelade.
Jazz and I were talking about getting another cat for Kissmoose, but we probably won't because of our current finances. I maxed the credit card again, and he's a bit angry with me.
I have to say I've fallen in love with Wings! I so miss my big orange manx, Butterball. But, with living so far away and with still so many cats, it just wouldn't work on many levels. Still, I had tears in my eyes when I watched your video...
Now, onto cookies. Would you be interested in a cookie that mimics chocolate covered cherries? It's basically a chocolate cookie that you bake, then use your thumb to make an indentation, add a marachino cherry and top with a chocolate frosting that has a bit of cherry juice added. It is a bit of work but very tasty if you like cherries. Let me know and I'll dig out the recipe.
Cranberry Hootycakes. Strange name for a convenient cookie - you assemble all the dry ingredients in a quart jar. makes a nice gift for a friend, who will then add butter, egg, etc when ready to bake. Note: I use Tollhouse semi-sweet chocolate chips and walnuts.
Cranberry Hootycreeks
Ingredients:
5/8 cup all-purpose flour
½ cup rolled oats
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
½ cup dried cranberries
½ cup white chocolate chips
½ cup chopped pecans
DIRECTIONS:
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions:
Cranberry Hootycreeks
1. Preheat oven to 350 degrees F. Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, beat together ½ cup softened butter, 1 egg, and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets.
3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.
Judy
lookin good! And yes, I would love the chocolate cherry cookie recipe! I am so psyched to make different cookies than what is in my own recipe box!
Here it is...
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 egg
1 1/2 teaspoons vanilla
48 maraschino cherries (about one 10-ounce jar), undrained
1 cup semisweet chocolate pieces
1/2 cup sweetened condensed milk
Preheat oven to 350 degrees. In a bowl combine flour and cocoa powder. Set aside. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Beat in sugar, baking soda, baking powder, and 1/4 teaspoon salt. Beat in egg and vanilla. Gradually beat in flour mixture.
Shape dough into 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Press down center of each ball with your thumb. Drain cherries, reserving juice. Halve any large cherries. Place a cherry or cherry half in the center of each cookie.
For frosting, in a small saucepan combine chocolate pieces and the sweetened condensed milk. Heat until chocolate melts. Stir in 4 teaspoons of the reserved cherry juice.
Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. (If necessary, thin frosting with additional cherry juice). Bake in preheated oven about 10 minutes or until edges are firm. Cool on cookie sheet for 1 minutes. Transfer to wire racks, cool. Makes 48.
To store: Place in layers separated by waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
These are a huge hit every time they show up, people don't believe they're just graham crackers and marshmellow, because they look so fancy. You do have to chill them afterwards, but they're so flat that you can stack them with wax paper between them and not take up much space.
Caramel Heavenly
cookie pan 15 1/2 x 10 1/2
12 double grahm crackers (nabisco red box)
cover bottom of pan with them (1 pkg +3 more usually)
2 cups miniature marshmellow
3/4 cup butter or margarine
3/4 firmly packed light brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1 cup sliced almonds
1 cup flacked coconut
Preheat oven 350, arrange crackers to cover cookie sheet, melt butter, (don't boil) add brown sugar, cinnamon and vanilla, mix together. Put marshmellows over crackers, cover evenly. Pour melted mixture on top of marshmellows. Spread almonds on top of that, coconut on top of that. Bake for 14 minutes (or until coconut is light brown) Be sure to keep an eye on them while cooking. When cooled down, cut them into squares then diagonally to make triangles. (squares are size of crackers) Makes 48 triangles. Must refrigerate after cut, should be placed in tupperware or a tin to keep from getting stale.
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