Cookie Baking Challenge - November

I'm going to make the last few days of the month into a challenge to bake as many cookie recipes I can. You all are more than welcome to join me. You may share your favorite cookie recipes or pictures of your cookies. This will be an online fun cookie recipe swap with a holiday flair. Let me know what you do with your cookies you do make. Do you participate in local cookie swaps or do you donate to a worthy cause?

My biggest challenge each year during the holidays are to keep everyone out of the cookie jar, so ideas on hiding cookies and other goodies are more than welcome.

So let's all gather up a few recipes and gather up our ingredients while the basics are on sale. Countdown to cookie baking in 10 days. If you start before I do, feel free to post a comment. :-)

Lemon Meringue Pie Recipe

My first ever meringue pie was a lemon meringue that had a recipe posted on the crisco website. My feelings are that if I can do it, so can you. So basic and easy to make even with the few steps it takes to get it done. Maybe one day I'll get better at the crust, but you can cheat and use a store bought one instead if your crust shrinks too much from not putting the fork to it properly on the sides of the pan.

Classic Lemon Meringue Pie

I've included the link above to the recipe. You can use any citrus you want for this recipe if you want. :-) Just give it a try and make something that will NOT last long. Do not be intimidated by the meringue making. It is actually easy to do if you follow the directions.

Impossible Pie with an Eggnog Twist

If you love pie, this one is a good one. I've tweaked this recipe to make it into an Egg Nog Flavored pie and after several tries, I was able to get the flavors just right. This would be a great holiday pie to add to your menu and make it into a family favorite. I hope you enjoy!

Impossible Pie

3/4 C. Sugar 
1/2 C. Flour 
1 C. Coconut
1/4 tsp Nutmeg
1/2 C. Butter
4 eggs
2 C. milk
2 tsp vanilla

for a more egg nog flavor add this to the base recipe:

1 tsp rum extract & 1/4 tsp nutmeg

Put all ingredients into a mixing bowl and mix until blended thoroughly. Pour mixture into a 9 inch greased pie plate. Bake at 350F for 1 hour or until center is firm.

How it works: The flour settles for a crust, coconut rises for a topping and the center is a custard filling.

Recipe from: Family Favorites: From the Kitchen of the Brenneman Family. Pg 213