BARBER COOKIES RECIPES

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SUGAR PLUMS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Sugar Plums Recipe: How to Make It - Taste of Home image

While working as a secretary in a library, I got a request from someone looking for a sugar plum recipe. I searched high and low but eventually stumbled upon this version in a local publication.—Virginia Barber, Waynesville, Georgia

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 3 dozen.

Number Of Ingredients 7

2 eggs
1-1/4 cups sugar, divided
1 cup chopped almonds
1 cup sweetened shredded coconut
1 cup chopped dates
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Steps:

  • In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

PUMPKIN ICE CREAM RECIPE | ALLRECIPES



Pumpkin Ice Cream Recipe | Allrecipes image

Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.

Provided by IANKRIS

Categories     Fruits and Vegetables    Vegetables    Squash

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 1 - 9x13 inch dish

Number Of Ingredients 9

1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped pecans
½ gallon vanilla ice cream, softened
36 vanilla wafers

Steps:

  • In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
  • Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

Nutrition Facts : Calories 268.6 calories, CarbohydrateContent 36.3 g, CholesterolContent 25.8 mg, FatContent 13.3 g, FiberContent 2.3 g, ProteinContent 3.5 g, SaturatedFatContent 5 g, SodiumContent 213.9 mg, SugarContent 24.6 g

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