Recipes from our Refreshments Table

 
Chocolate Cupcakes (from Pat Schuller)

1 c. sugar
2 c. flour
4 . cocoa
2 t. soda
1 pinch of salt
1 t. vanilla
1 c. cold water
1 c. miracle whip
Mix dry ingredients, add miracle whip which has been thoroughly mixed with cold water and vanilla.  Pour in mini baking papers and bake at 350 degrees until cake springs back upon touch.
 
Frosting
1 stick margarine
2/3 c. cocoa
3 c. powdered sugar
1/3 c. milk
1 t. vanilla
Melt margarine.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on medium speed, to spreading consistency.  Add more milk, if needed.  Stir in vanilla.  Makes about 2 cups.  
 
After frosting the cupcakes, sprinkle crushed peppermints on top.  (The peppermints tend to melt into the frosting so don't sprinkle too far ahead of serving.)  You can also us store bought holiday shaped sprinkles.


Jam Thumbprint Cookies (from Pat Schuller)
1/2 c. butter, softened
1/2 c. sugar
1 egg yolk
1 t. vanilla
1 1/3 c. flour
1/4 t. salt
jam or preserves, any flavor
nuts, finely chopped
 
Cream butter until light.  Add sugar and beat until fluffy, then beat in egg yolk and vanilla.  Gradually mix in flour and salt.  Dough will be very firm.  Shape dough into 1-inch balls and place on greased cookie sheets.  With thumb, press indentation into center of each cookie.  Bake at 350 degrees for 7-9 minutes or until firm.  Remove from oven and fill each cookie with about 1/2 t. jam, then sprinkle with chopped nuts.  Return cookies to oven and bake for 6-8 minutes or until edges of cookies are light golden brown.  Let cookies cool on baking sheets for 2-3 minutes before removing to cool on wire racks.  (Another recipe I have indicates that you can mix the nuts into the dough.  That would be good too. Sometimes I waste nuts when they fall off the cookies when I attempt to sprinkle!)