Advent Baking 2022

recipes and directions

December 11, 2022

Peanut Butter Cup Cookies

baker: Barb I.


  • 1 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup peanut butter
  • ½ cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped


Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

December 4

Baker: Nancy O’Connell

Swedish Red Lips

2 sticks of butter (slightly softened)
1/2 Cup sugar
2 cups flour
Raspberry jam (we like seeded- I use Polaner All Fruit)

Preheat oven to 350 degrees.

Cream together butter and sugar.
Add flour gradually.
Make a ball the size of an olive- put thumb print in.
Bake 12-15 min at 350 degrees.
Add raspberry jam after cookies have cooled.

Baker: Barbara Illingworth

Sugar Glazed Walnuts

1 Stick butter
1 Cup brown sugar
1 tsp. Cinnamon
1 lb. Walnut meats

In a large, microwave safe bowl melt 1 stick of butter- cook 1 minute.
Stir in brown sugar and cinnamon - cook 2 minutes.
Add walnuts and stir - cook for 3-5 minutes.
Spread on a large piece of waxed paper to cool.

November 27, 2022

Cut Out Sugar Cookies

Tia Swanson will be our leader

*You will need a rolling pin and cookie cutters ️

1 cup unsalted butter, at room temperature

1 cup granulated sugar

¼ tsp salt

1 large egg yolk

1 tsp vanilla

½ tsp almond extract

2 ¼ cups all purpose flour.

Icing -- you can choose what type you want to make.

I may try -- for the first time -- royal icing, which is:

3 tbls meringue powder

6 tbls war water, plus more if needed

4 cups confectioners' sugar, sifted

assorted food coloring

You can also go with more traditional icing --

½ cup unsalted butter, softened

4 cups confectioner sugar

¼ cup milk, plus more if needed

1 tsp vanilla

November 20

Chef Jesse’s lemon pound cake
Serving 12 one bundt pan or two loaf pans

1 cup unsalted butter,, softened (2 sticks)
2 1/4 cup granulated sugar
5 large eggs
3 cups cake flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice

Preheat the oven to 350

Cream together the butter and sugar  in standard mixer ,Until light and fluffy,

then add eggs one at a time, stop to scratch down the bowl , mixing well each time.

In a medium bowl , mix flour, salt and baking soda, mix well . Seat aside

In liquid measuring cup , add buttermilk , lemon zest and lemon juice set aside..

Then with mixer on low add flour in three parts , alternately with buttermilk , ending with buttermilk.

Mix until smooth . Grease your favorite Bundt Pan.. add batter  and bake for 90 minutes or until toothpick comes out clean

Let the cake cool. Turn it out onto a wire rack.. lined with parchment paper on a sheet pan..

Ed-. Here is my the glaze’s you need, First
Heat  in a pot 1/4 cup water
1/4 cup granulated sugar
1 -1/2 tablespoon fresh lemon juice. Bring to a boil about 2 minutes... with a pastry brush this over the cake first , while still warm... then late after completely cool.. add the glazed below.

Chef Jesse lemon glaze
1 cup confectioners sugar
2 tablespoons fresh lemon juice