John Contratti and Sherri Shepherd

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A weekend in Manhattan where I caught up with former co-host of The View, Sherri Shepherd. Sherri’s currently on Broadway in Cinderella. Go check her out.

Pink Sugar Cookies

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Ingredients:

Ingredients
2 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 tsp. vanilla extract
4 tbsp. buttermilk
Pink colored sugar, for decorating

Directions:

Preheat oven to 375 degrees F.

1. In a small bowl, stir together flour, baking soda, and baking powder.

2. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla.

3.  Blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

4. Drop rounded teaspoons of dough into balls and place on a ungreased cookie sheet.

5. With a brush moisten the top of each cookie with buttermilk and slightly flatten the top of each cookie.

6. Sprinkle with pink sugar on top.

Bake for 8 to 10 minutes or until slightly golden.  Let cool a few minutes before removing from pans.

 

Caramel Apples

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Ingredients:

6 apples

1 (14 ounce) package individually wrapped caramels, unwrapped

2 tablespoons milk

2 cups chopped peanuts

Directions:

1. Remove the stem from each apple and press a craft stick into the top.

2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.

3. Allow to cool briefly.

4. Roll each apple quickly in caramel sauce until well coated.  Then roll into chopped peanuts.

5. Place on a buttered baking pan. (It’s easier to lift off when it hardens than the usual wax paper.)

Candied Apples

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Ingredients:

6 apples

1 cup white sugar

1/2 cup corn syrup

3/4 cup water

5 drops red food coloring

craft sticks

Directions:

1. Grease a cookie sheet. Insert craft sticks into apples.

2. In a saucepan, over a medium-high heat, add sugar, corn syrup and water. Heat to 300 degrees (if you have a candy thermometer) or until a small amount of syrup dropped into cold water forms hard crystals. Remove from heat and stir in food coloring.

3. Holding apple by its stick, dip in syrup and turn to coat evenly. Place on a prepared cookie sheet to harden.

Butterscotch Macadamia Nut Cookies

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Ingredients:

1 cup butter (room temperature)
1 tsp. salt
1 tsp baking soda
1 1/2 cups brown sugar, packed
2 tsp. vanilla extract
2 large eggs
1 3/4 cups All-Purpose Flour
3 cups quick-cooking oats (see tip at right)
3/4 cups salted macadamia nuts (chopped)
2 cups butterscotch chips

Directions:

Preheat the oven to 375°F.

1. Beat together butter, salt, baking soda, brown sugar, and vanilla.

2. Beat in the eggs, then add flour.

3.  Add oats, nuts, and butterscotch chips. Mix well.

4. Drop the dough by tablespoonfuls onto an ungreased cookie sheet.

5. Bake for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.

6. Remove from the oven, and cool on a rack.

Linguine With Shrimp and Olives

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Ingredients:

1 lb. Linguine

1 lb. shrimp

1 cup of assorted olives in olive oil (room temperature)

tomato sauce

parmesan cheese (grated)

Directions:

1. Remove tails from shrimp. Boil for 5 minutes and drain well.

2. Add shrimp to your tomato sauce.

3. Boil linguine for 10 minutes or to desired taste. (Drain well)

4. Heat sauce and shrimp.

5. Put shrimp and some sauce on top of linguine.

6. Pour olives over linguine. Mix well.

7. Put grated parmesan cheese on top.

Serve hot.

Pumpkin Whoopie Pies

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Ingredients:

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened

1 cup packed light brown sugar

2 eggs ( beaten)

1 cup canned pumpkin puree

1 tbs. pumpkin pie spice

1 tsp. vanilla extract

1 tsp. baking powder

1 tsp. baking soda

1  2/3 cups flour

4 ounces cold cream cheese

1 cup confectioners’ sugar

Directions:

Preheat the oven to 350 degrees .

1. Line two baking sheets with parchment paper.

2. In a large bowl, mix 1 tsp. vanilla, melted butter and brown sugar until smooth. Add eggs, pumpkin puree, pumpkin pie spice, vanilla, baking powder and baking soda. Use a rubber spatula, and add flour. Mix in gently.

3. Using a tablespoon, drop 12 tbs. of batter, spaced evenly, onto each baking sheet. Bake for about 10 minutes. Put on a rack to cool.

4. Meanwhile, use an electric mixer, cream the softened butter with the cream cheese. Add confectioners’ sugar, 1/2 tsp. vanilla and mix on low speed until blended. Beat until fluffy.

5. Spread cream cheese on one half and put other half top.

Keep refrigerated. Take out 15 minutes for serving.

 

 

 

 

 

 

 

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