Village Sugar Cookies

Original Recipe from:  Kay Johnson-Tomblin

This is my favorite traditional sugar cookie.  It rolls out easily and tastes great.  Perfect for any holiday treat, just cut into seasonal shapes and decorate accordingly.  The secret to rolling and cutting is making sure your dough is very well chilled.  The colder the dough, the easier it is to work with.  Bake until just done and you will have a delicious, perfect sugar cookie.  Enjoy!

Tip:  If you like to make dough ahead of time, you can freeze this dough.  Prepare the dough as directed then shape into 2 cylinders.  Wrap in freezer wrap, pressing out as much air as possible.  Freeze for up to one month.  To bake, thaw dough in refrigerator.  Cut into 1/4” slices, sprinkle with sugar.  Bake and cool as directed. 

Ingredients

1 cup Butter, softened

1-1/2 cup Sugar

3 Eggs

1 teaspoon Vanilla

3-1/2 cup Flour

1 teaspoon Baking Soda

1 teaspoon Salt

2 teaspoons Cream of Tartar

Directions

Sift together all dry ingredients and set aside.

Cream butter, add Sugar gradually.  Cream until light and fluffy.  

Add Eggs, one at a time, beating after each addition.  Stir in Vanilla.  

Add dry ingredients gradually and mix thoroughly.  

Chill dough in refrigerator for 3-4 hours.

On a well-floured surface, roll dough to 1/4” thickness.  Cut into shapes.  Bake on an ungreased cookie sheet in 375 degree oven for 6-8 minutes.  

Allow cookies to cool completely before decorating with icing, or sprinkle with colored sugar before baking.  

Village Oatmeal Cookies

Original Recipe from:  Quaker Oats

This is my favorite oatmeal cookie.  I originally got the recipe from the Quaker Oats container over 30 years ago.  My mother’s Oatmeal Raisin Cookies are great, but I personally like these just a little better (and you can still put raisins in them).  This is a very easy recipe to double if you need a larger batch.  As a matter of fact I very seldom make a single batch anymore.  Oatmeal cookies are good anytime of the year; they are not holiday specific but are a must on my Christmas Cookie List every year.  Make a batch for your family and watch the smiles appear as their noses lead them straight to the kitchen.  Enjoy!

Read Recipe Story here.

Ingredients

1-1/4 cup Margarine (or Butter)

3/4 cup Brown Sugar

1/2 cup Sugar

1 Egg

1 teaspoon Vanilla

1-1/2 cup Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1 teaspoon Cinnamon

3 cups Quaker Oats - uncooked

1 cup Raisins (optional)

Directions

Greenfield Restaurant Pumpkin Pie

Original Recipe from:  Virginia Bowers-Johnson Recipe Collection

When I was growing up in Detroit during the 1960’s there was a Greenfield Restaurant on

Griswold St.

between

State St.

and

Michigan Ave

in the heart of Downtown.  It was one of the restaurants my mother would take me to for special lunches just for the two of us.  For me it was both a treat to have lunch with Mother and to eat at Greenfield’s.  My favorite lunch was the Salisbury Steak, Macaroni and Cheese with a slice of their fabulous Pumpkin Pie for dessert.  Little did I know that Mother’s trademark pumpkin pie recipe was from that wonderful restaurant.  I highly recommend that you use their crust for this pie as it really is the “special ingredient” that makes this pie so delicious.  Enjoy!

Pie Crust

1/4 pound (1 stick) Unsalted Butter, melted

1/2 teaspoon Salt

1 tablespoon Sugar

1/4 teaspoon Cinnamon

1 cup All-Purpose Flour (unsifted)

While butter is very hot, place all ingredients in the bowl of a mixer.  Mix at high speed for 30 seconds (will form into a smooth ball).  Pat immediately into a 9 inch pie pan that has been spread with shortening and then floured (the crust is rich – spreading pie pan with shortening and flour makes it easy to serve).  Bake for 10 minutes at 375 degrees.

Filling

1 pound can Pumpkin

14 ounce can Eagle Brand Milk

2 tablespoons All-Purpose Flour

1 Tablespoon Butter

1 tablespoon Pumpkin Pie Spice

2 large Eggs

Beat all together in a deep, narrow bowl for 4 minutes.

Pour into Pie Shell while it is in the oven (DO NOT TAKE SHELL OUT OF THE OVEN).  Bake for an additional 50-60 minutes with temperature REDUCED to 350 degrees.

Chocolate Dream Cookie Balls

Original Recipe from:  Kay Johnson-Tomblin

This blogs recipe for Cherry Chip Cake Balls has been a favorite of our readers and is the second most viewed recipe to date.  With the success and excitement for the cake balls recipe came the search for the “next” idea that would impress the village.  Well, I do believe this is it….Chocolate Dream Cookie Balls are sweet dreams indeed.  Instead of cake and icing, this recipe uses crushed cookies and pudding rolled into little balls and then dipped in melted chocolate.  Another delicious and decadent treat from my kitchen to yours…..the Village Taste Testers are already giving me ideas for variations using different kinds of cookies!  One big advantage to this recipe over the cake balls is that these take a fraction of the time to make and are very easy to make!  I hope you will give them a try, I know you’re going to love them.  Enjoy!

Ingredients

36 Oreo Cookies, crushed

1 package (3.9 ounces) Jell-O Chocolate Instant Pudding

1/2 cup cold Milk

1 pound Milk Chocolate bits (from your local cake decorating supply store)

Crushed Cookie Crumbs, Sprinkles or White Chocolate (melted)

Directions

Aunt Lillian's Apple Dumplings

Original Recipe from:  Lillian Bowers-Leasburg

This recipe is from my dear Aunt Lillian.  She’s another great cook in a family of great cooks and serves everything with her southern charm and style.  Apple harvest comes at the perfect time of year.  The days grow colder and baking in the oven fills the house with warmth and wondrous aromas.  Apple dumplings are a delicious holiday menu option.  This recipe is easy enough to make for any occasion.  Enjoy!

Ingredients and Directions

Syrup

1 cup Sugar

1 cup Water

1/8 teaspoon Cinnamon

1/8 teaspoon Nutmeg

2 tablespoons Butter

Combine all ingredients in a saucepan and bring to a boil.  Set aside to cool

Carmel Apple Bake

Original Recipe from:  Kay Johnson-Tomblin

It’s not a pie, but is made in a pie pan.  It’s not apple crisp, but it reminds you of it.  What it is is delicious!  This is a great dessert for apple harvest time, and cold winter days.  Make one for your friends and family and put a smile on everyone’s face.  One added touch that is sure to please:  serve warm with a scoop of vanilla ice cream.  Enjoy!

Ingredients

2 pounds tart Apples, peeled, cored and sliced (8 cups)

3/4 cup Sugar

1/4 cup Flour

1/4 cup Margarine or Butter

2 tablespoons Milk

1 teaspoon Cinnamon

3/4 cup quick Oats

Directions

In a large bowl, toss apples with Sugar and Flour.  Pour into a deep-dish, 9” pie pan.

In a small sauce pan, melt margarine and remove from heat.  Stir in 1/2 cup Sugar, Flour, Milk, and Cinnamon.  Return to heat, stirring constantly for 2 minutes until mixture is smooth and bubbly.  Remove from heat; stir in Oats and spoon evenly over apples.

Bake in 375 degree oven for 30-35 minutes.  Serve warm.

Spinach Dip

Original Recipe from:  Virginia Bowers-Johnson

Buying spinach dip at the supermarket deli is always a gamble.  It might be good or it might be so-so.  This recipe is my personal favorite and has been around for years.  It’s a great appetizer for your next dinner party or holiday family meal, and always tastes great!  Make it ahead of time and refrigerate until you are ready to serve appetizers to your guests.  Serve with bread chunks or crackers.  Enjoy!

Ingredients

10 ounce package frozen, chopped Spinach.  Thawed and well drained.

1 medium Onion, chopped

  Can Water Chestnuts, chopped

1 envelope Knorr Vegetable Soup Mix (Knorr is the best)

1-1/3 cup Sour Cream

1 cup Mayonnaise (real mayonnaise)

Directions

Mix all ingredients thoroughly and refrigerate at least an hour before serving.

Tear Rye or Pumpernickel bread into pieces for dipping, or serve with crackers.  

Village Baked Spinach Artichoke Dip

Original Recipe from:  Kay Johnson-Tomblin

Spinach-Artichoke Dip has become a top-selling appetizer in restaurants, and for good reason….it is really good!  Here’s a great recipe you can make in your own kitchen.  This is an easy recipe to make and is sure to impress your friends and family.  Make it ahead of time then just pop it in the oven before serving.  Served warm it’s perfect for winter get-togethers.  Enjoy!

Ingredients

1 cup mayonnaise

1 cup grated parmesan cheese

14 ounce can Artichoke Hearts, drained and coarsely chopped

10 ounces frozen Chopped Spinach, thawed and squeezed to drain

½ cup Red Bell Pepper

8 ounces (1 cup) shredded Mozzarella Cheese

Baguette Slices, Tortilla Chips, or Assorted Crackers

Directions

Mix Mayonnaise and Parmesan Cheese.  Stir in Artichokes, Spinach and Bell Pepper

Spoon mixture into 1-quart casserole dish.  Sprinkle with Mozzarella Cheese.

Cover and bake.  350 degree oven, for about 20 minutes or until cheese is melted.

Serve warm with Baguette Slices, Tortilla Chips or Crackers

Note:  Make and refrigerate the dip up to 24 hours in advance.  Bake as directed.

Artichoke Dip

Original Recipe from:  Margaret Johnson-Hendrix

This is a great appetizer from my sister, Margaret.  Served warm with Tortilla Chips or Crackers it’s a real crowd pleaser and so easy to make.  You can mix it ahead of time and refrigerate until you are ready to bake it for company.  Perfect for the upcoming holiday season!  Enjoy!

Ingredients

14 ounce can Artichoke Hearts

1 cup Parmesan Cheese

1 cup Mayonnaise

1 teaspoon Lemon Juice

Directions

In a medium mixing bowl blend all ingredients with mixer on low.  Blend thoroughly.

Pour into baking dish.  Bake in 350 degree oven for 20-30 minutes.  Serve warm.