EASTER BREAD PUDDING
3-1/2 cups day-old French or Italian bread, cubed
2/3 cup chopped chocolate eggs (or chocolate of your choice)
1/2 cup chopped Bing cherries OR fresh raspberries
3 large eggs
1/2 cup sugar
2 cups whole milk
1 tablespoon butter
Cinnamon-sugar
Preheat oven to 375 degrees F. Place bread cubes in 2-quart buttered baking dish. Mix in chopped chocolate and fruit. With electric mixer, beat eggs slightly. Beat in sugar; mix in milk. Pour egg mixture over bread. Dot with slivers of butter, then sprinkle on cinnamon-sugar. Bake 45-50 minutes, or until knife inserted in center comes out clean. Serve topped with whipped cream or topping. Serves 6-8.
Source: Portia Little
Showing posts with label sweets. Show all posts
Showing posts with label sweets. Show all posts
Tuesday, April 17, 2012
Tuesday, December 27, 2011
Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce
Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce
Recipe courtesy Bobby Flay
9 servings
Ganache:
6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
Bread Pudding:
17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut
Passion Fruit Sauce:
3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum
For the Anglaise:
1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar
For the Ganache:
In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
For the Bread Pudding:
Preheat oven to 325 degrees F.
Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut.
Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
Preheat the oven to 325 degrees F.
Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish. Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
For the Passion Fruit Sauce:
Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
For the anglaise:
Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar.
Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.
Recipe courtesy Bobby Flay
9 servings
Ganache:
6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
Bread Pudding:
17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut
Passion Fruit Sauce:
3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum
For the Anglaise:
1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar
For the Ganache:
In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
For the Bread Pudding:
Preheat oven to 325 degrees F.
Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut.
Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
Preheat the oven to 325 degrees F.
Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish. Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
For the Passion Fruit Sauce:
Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
For the anglaise:
Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar.
Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.
Monday, December 19, 2011
Scottish Shortbread
Scottish Shortbread
1/2 pound unsalted butter (2 sticks or 1 cup)
1/2 cup brown sugar
2 cups flour
1/4 to 1/2 teaspoon vanilla
pinch salt
Preparation:
Mix well, roll out to about 1/4-inch thick and cut into shapes. Or, roll into small balls then roll in finely chopped nuts or sugar; place on cookie lightly greased cookie sheets and flatten with the bottom of a glass. Bake at 300° F. for approximately 20 to 25 minutes.
Icing: Blend 2 cups sifted powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half and half. Stir until smooth and add more milk or half-and-half if necessary. If color is desired, spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved.
1/2 pound unsalted butter (2 sticks or 1 cup)
1/2 cup brown sugar
2 cups flour
1/4 to 1/2 teaspoon vanilla
pinch salt
Preparation:
Mix well, roll out to about 1/4-inch thick and cut into shapes. Or, roll into small balls then roll in finely chopped nuts or sugar; place on cookie lightly greased cookie sheets and flatten with the bottom of a glass. Bake at 300° F. for approximately 20 to 25 minutes.
Icing: Blend 2 cups sifted powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half and half. Stir until smooth and add more milk or half-and-half if necessary. If color is desired, spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved.
Saturday, December 17, 2011
Christmas Eggnog Jell-O Salad
Christmas Eggnog Jell-O Salad
20 oz. unsweetened crushed pineapple
6 oz. raspberry Jell-O
3 c. boiling water
14 oz. orange-cranberry relish
1 1/2 c. dairy eggnog
3 T. lime juice
2 env. unflavored gelatin
3/4 c. diced celery
Drain pineapple and reserve juice. Dissolve raspberry Jell-O in boiling water; stir in relish. Pour into 8" mold. Chill until partially set. Soften gelatin in reserved pineapple juice. Heat until gelatin is dissolved. Add eggnog and lime juice. Chill until mixture reaches consistency of unbeaten egg whites. Fold in pineapple and celery. Pour over raspberry layer. Chill until set. Serves 14.
20 oz. unsweetened crushed pineapple
6 oz. raspberry Jell-O
3 c. boiling water
14 oz. orange-cranberry relish
1 1/2 c. dairy eggnog
3 T. lime juice
2 env. unflavored gelatin
3/4 c. diced celery
Drain pineapple and reserve juice. Dissolve raspberry Jell-O in boiling water; stir in relish. Pour into 8" mold. Chill until partially set. Soften gelatin in reserved pineapple juice. Heat until gelatin is dissolved. Add eggnog and lime juice. Chill until mixture reaches consistency of unbeaten egg whites. Fold in pineapple and celery. Pour over raspberry layer. Chill until set. Serves 14.
Friday, December 9, 2011
Christmas Banana-Nog Bread
Christmas Banana-Nog Bread
2 1/2 cups of granulated sugar
1 stick of butter(warm but not melted)
4 large eggs
8 large ripe bananas
1 cup or your favorite eggnog
2 teaspoons of vanilla
5 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of salt
2 cups of chopped pecans
In large mixing bowl,using an electric mixer, blend, sugar, butter and eggs.
Add in mashed bananas, eggnog, and vanilla. Sift in flour, baking soda, and salt.
Finally, add chopped pecans. Do not overblend. Preheat oven to 350 degrees.
Cover the bottom of 4 medium loaf pans with a light coat of non-stick cooking spray.
Cover only the bottom to allow the loaves to rise.
(Clean sides helps bread rise and hinders a lip around the edge of the loaf.)
Spoon batter evenly into each of the 4 pans. Place all four loaves on the center of your preheated oven. (Do not stack.) If you have a small oven you may need to cut the recipe in half or bake 2 at a time.
Bake for 45 minutes to 1 hour, until bread center is done. To test doness, inserted tooth pick will come out generally clean. Bread will not be wobbly and a center split might be noticed on the top of the bread.
Remove from oven and let cool a few minutes. Gently remove bread from pans and place them on their sides too finish cooling. Wrap and store in a cool place
2 1/2 cups of granulated sugar
1 stick of butter(warm but not melted)
4 large eggs
8 large ripe bananas
1 cup or your favorite eggnog
2 teaspoons of vanilla
5 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of salt
2 cups of chopped pecans
In large mixing bowl,using an electric mixer, blend, sugar, butter and eggs.
Add in mashed bananas, eggnog, and vanilla. Sift in flour, baking soda, and salt.
Finally, add chopped pecans. Do not overblend. Preheat oven to 350 degrees.
Cover the bottom of 4 medium loaf pans with a light coat of non-stick cooking spray.
Cover only the bottom to allow the loaves to rise.
(Clean sides helps bread rise and hinders a lip around the edge of the loaf.)
Spoon batter evenly into each of the 4 pans. Place all four loaves on the center of your preheated oven. (Do not stack.) If you have a small oven you may need to cut the recipe in half or bake 2 at a time.
Bake for 45 minutes to 1 hour, until bread center is done. To test doness, inserted tooth pick will come out generally clean. Bread will not be wobbly and a center split might be noticed on the top of the bread.
Remove from oven and let cool a few minutes. Gently remove bread from pans and place them on their sides too finish cooling. Wrap and store in a cool place
HERSHEY'S CHOCOLATE COCOA FUDGE
HERSHEY'S CHOCOLATE COCOA FUDGE
2/3 cup Hershey'sCocoa
3 cup Sugar
1/2 tsp Salt
1-1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla extract
Butter an 9-inch round or square pan or dish.
Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in the milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (240°F on a
candy thermometer) . Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.
Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch).
Beat until fudge thickens and begins losing its gloss. Quickly spread in pan; let harden; cut into squares.
2/3 cup Hershey'sCocoa
3 cup Sugar
1/2 tsp Salt
1-1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla extract
Butter an 9-inch round or square pan or dish.
Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in the milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (240°F on a
candy thermometer) . Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.
Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch).
Beat until fudge thickens and begins losing its gloss. Quickly spread in pan; let harden; cut into squares.
Thursday, December 8, 2011
Christmas Peppermint Cookies
Christmas Peppermint Cookies
1 cup margarine
1 cup brown sugar
1 egg
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 cups quick cooking oatmeal
1/2 cup crushed peppermint candy
Beat in bowl the margarine and brown sugar until light and fluffy.
Blend in egg. Sift together flour, baking soda and salt and add to creamed mixture. Stir in oatmeal and peppermint candy and mix well.
Roll in 1" balls and bake on greased cookie sheet at 350 for 8 to 10 minutes. Cool completely and glaze.
GLAZE
1-1/2 cups sifted powdered sugar
3 Tbs. milk
1 drop food color (opt.)
3 Tbs. crushed peppermint candy
Combine powdered sugar, milk and food color and mix well. Drizzle on cookies and sprinkle on candy.
1 cup margarine
1 cup brown sugar
1 egg
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 cups quick cooking oatmeal
1/2 cup crushed peppermint candy
Beat in bowl the margarine and brown sugar until light and fluffy.
Blend in egg. Sift together flour, baking soda and salt and add to creamed mixture. Stir in oatmeal and peppermint candy and mix well.
Roll in 1" balls and bake on greased cookie sheet at 350 for 8 to 10 minutes. Cool completely and glaze.
GLAZE
1-1/2 cups sifted powdered sugar
3 Tbs. milk
1 drop food color (opt.)
3 Tbs. crushed peppermint candy
Combine powdered sugar, milk and food color and mix well. Drizzle on cookies and sprinkle on candy.
Wednesday, December 7, 2011
Pistachio Christmas Ribbon Bars
Pistachio Christmas Ribbon Bars
Makes about 36
1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped
Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
Makes about 36
1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped
Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
Tuesday, December 6, 2011
Dutch Christmas Wreath
Dutch Christmas Wreath
Pastry
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 stick butter chilled and cut up
3 tablespoons ice water
2 tablespoons unsalted butter softened
Filling
1 cup finely pulverized blanched almonds
1/2 cup sugar
1 large egg white
1 tablespoon lemon juice
Glaze
1 tablespoon whipping cream
1/2 cup powdered sugar
1 teaspoon lemon juice
Pastry- Combine flour and salt. Cut the 1 stick butter in to the flour until the mixture resembles coarse crumbs. Add the water and toss with a fork until the pastry holds together in a ball. Knead lightly once or
twice. Shape in to a ball.
On a floured board roll the dough out to 1/8 inch thickness. Spread evenly with the soft butter and roll up tightly. With a rolling pin pound then roll the pastry in to a rectangle with a thickness of
about 3/4 inch.
Measuring about 15 by 3 inches. Fold in to thirds: folding 5 inches of the dough from each short end 5 inches over the center to make three layers. Wrap the dough in plastic and chill 1 hour. Preheat oven to 400 degrees.
To make the filling: in a bowl mix the almonds with the sugar, egg white and lemon juice until the mixture resembles a paste. Shape the mixture in to a roll about 1 inch thick. Dust the roll lightly with flour. Cover and set aside.
On a lightly floured surface roll the pastry to make a rectangle about 20 inches by 5 inches. Lay the almond roll down the center of the rectangle and bring the pastry up over the roll to enclose the filling: overlapping the pastry slightly. Brush the pastry with water and arrange seam side down on an ungreased baking sheet in the shape of a wreath.
Bake for 40 minutes or until golden brown. Remove from the pan and cool on a rack. To make the glaze: in a small bowl stir the cream in to the powdered sugar. Then blend in the lemon juice. Spread the glaze over the baked wreath. Cut in slices to serve.
Makes 12 slices.
Pastry
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 stick butter chilled and cut up
3 tablespoons ice water
2 tablespoons unsalted butter softened
Filling
1 cup finely pulverized blanched almonds
1/2 cup sugar
1 large egg white
1 tablespoon lemon juice
Glaze
1 tablespoon whipping cream
1/2 cup powdered sugar
1 teaspoon lemon juice
Pastry- Combine flour and salt. Cut the 1 stick butter in to the flour until the mixture resembles coarse crumbs. Add the water and toss with a fork until the pastry holds together in a ball. Knead lightly once or
twice. Shape in to a ball.
On a floured board roll the dough out to 1/8 inch thickness. Spread evenly with the soft butter and roll up tightly. With a rolling pin pound then roll the pastry in to a rectangle with a thickness of
about 3/4 inch.
Measuring about 15 by 3 inches. Fold in to thirds: folding 5 inches of the dough from each short end 5 inches over the center to make three layers. Wrap the dough in plastic and chill 1 hour. Preheat oven to 400 degrees.
To make the filling: in a bowl mix the almonds with the sugar, egg white and lemon juice until the mixture resembles a paste. Shape the mixture in to a roll about 1 inch thick. Dust the roll lightly with flour. Cover and set aside.
On a lightly floured surface roll the pastry to make a rectangle about 20 inches by 5 inches. Lay the almond roll down the center of the rectangle and bring the pastry up over the roll to enclose the filling: overlapping the pastry slightly. Brush the pastry with water and arrange seam side down on an ungreased baking sheet in the shape of a wreath.
Bake for 40 minutes or until golden brown. Remove from the pan and cool on a rack. To make the glaze: in a small bowl stir the cream in to the powdered sugar. Then blend in the lemon juice. Spread the glaze over the baked wreath. Cut in slices to serve.
Makes 12 slices.
Saturday, December 3, 2011
Cherry Christmas Coffee Bread
Cherry Christmas Coffee Bread
1 cup milk
1/3 cup water
1 egg
1/3 cup margarine or butter, cut up
4-2/3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1-1/3 cups dried tart cherries
2/3 cup sugar
2 tablespoons bread flour
1-1/2 teaspoons ground cinnamon
1/4 cup margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries
Add the first 9 ingredients to the bread machine pan according to the manufacturer' s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
Meanwhile, for filling, in a bowl combine the 2/3 cup sugar, 2 tablespoons bread flour, and 1-1/2 teaspoons cinnamon. With a pastry blender, cut in 1/4 cup margarine or butter until crumbly. Set aside.
Divide the dough into thirds. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape.
Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.
Repeat with remaining dough, forming two more tree shapes on baking sheets. Cover; let rise in a warm place about 30 minutes or until nearly double.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries.
Makes 3 loaves (24 servings).
1 cup milk
1/3 cup water
1 egg
1/3 cup margarine or butter, cut up
4-2/3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1-1/3 cups dried tart cherries
2/3 cup sugar
2 tablespoons bread flour
1-1/2 teaspoons ground cinnamon
1/4 cup margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries
Add the first 9 ingredients to the bread machine pan according to the manufacturer' s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
Meanwhile, for filling, in a bowl combine the 2/3 cup sugar, 2 tablespoons bread flour, and 1-1/2 teaspoons cinnamon. With a pastry blender, cut in 1/4 cup margarine or butter until crumbly. Set aside.
Divide the dough into thirds. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape.
Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.
Repeat with remaining dough, forming two more tree shapes on baking sheets. Cover; let rise in a warm place about 30 minutes or until nearly double.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries.
Makes 3 loaves (24 servings).
Friday, December 2, 2011
FANCY CHRISTMAS COOKIES
FANCY CHRISTMAS COOKIES
1 c. butter
1 c. sugar
2 eggs
1 1/4 tsp. vanilla
3 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
Cream butter and sugar. Add eggs, one at a time, beating thoroughly. Add vanilla. Sift together flour, baking powder and salt, add and mix well. Wrap in waxed paper and chill. Roll out small amount of dough at a time on lightly floured board. Cut into shapes with fancy cutters. Place on a greased baking sheet and bake 15 minutes at 350 degrees. Glaze before putting in oven with egg whites and sprinkles.
@@@
Almond Christmas Cutups:
Same as Fancy Christmas Cookies except use brown sugar and cake flour and 1 cup of crushed almonds.
1 c. butter
1 c. sugar
2 eggs
1 1/4 tsp. vanilla
3 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
Cream butter and sugar. Add eggs, one at a time, beating thoroughly. Add vanilla. Sift together flour, baking powder and salt, add and mix well. Wrap in waxed paper and chill. Roll out small amount of dough at a time on lightly floured board. Cut into shapes with fancy cutters. Place on a greased baking sheet and bake 15 minutes at 350 degrees. Glaze before putting in oven with egg whites and sprinkles.
@@@
Almond Christmas Cutups:
Same as Fancy Christmas Cookies except use brown sugar and cake flour and 1 cup of crushed almonds.
Christollen Bread
Christollen Bread
Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.
4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.
In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.
Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.
With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.
Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)
Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.
Makes 2 loaves (32 servings).
Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.
4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.
In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.
Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.
With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.
Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)
Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.
Makes 2 loaves (32 servings).
Thursday, December 1, 2011
Chocolate Fudge
Chocolate Fudge--and other variations
Recipe By : The Pillsbury Family Christmas Cookbook
2 1/2 cups sugar
1/2 cup margarine or butter
2/3 cup evaporated milk
1 jar (7 oz.) marshmallow creme
2 cups semi sweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge.
Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.
VARIATIONS:
BUTTERSCOTCH FUDGE:
Prepare fudge as directed for chocolate fudge, substituting 1 12 oz package butterscotch chips for chocolate chips and pecans for walnuts.
CONFETTI FUDGE:
Prepare fudge as directed above, substituting 2 cups candy-coated chocolate pieces for walnuts. Stir 1 1/2 cups of the chocolate pieces into fudge with vanilla. Pour into buttered, foil lined pan. Sprinkle remaining 1/2 cup chocolate pieces over top; press lightly into warm fudge. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.
TURTLE FUDGE:
Prepare fudge as directed above, substituting cashews for walnuts and adding 24 quartered caramels with cashews and vanilla. Cool to room temperature.
Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.
From http://www.recipesource/. com
Recipe By : The Pillsbury Family Christmas Cookbook
2 1/2 cups sugar
1/2 cup margarine or butter
2/3 cup evaporated milk
1 jar (7 oz.) marshmallow creme
2 cups semi sweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge.
Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.
VARIATIONS:
BUTTERSCOTCH FUDGE:
Prepare fudge as directed for chocolate fudge, substituting 1 12 oz package butterscotch chips for chocolate chips and pecans for walnuts.
CONFETTI FUDGE:
Prepare fudge as directed above, substituting 2 cups candy-coated chocolate pieces for walnuts. Stir 1 1/2 cups of the chocolate pieces into fudge with vanilla. Pour into buttered, foil lined pan. Sprinkle remaining 1/2 cup chocolate pieces over top; press lightly into warm fudge. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.
TURTLE FUDGE:
Prepare fudge as directed above, substituting cashews for walnuts and adding 24 quartered caramels with cashews and vanilla. Cool to room temperature.
Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.
From http://www.recipesource/. com
Danish Christmas Cookies
Danish Christmas Cookies
1 cup plain flour
just under 1/2 cup butter
1/2 cup superfine sugar
1 large egg, separated
1-3/4 teaspoons cinnamon or ground cardamom
pinch of salt
blanched almonds to decorate
Pre-heat oven to 300 F (150 C). Put aside the egg white, 1 ounce of the sugar and 1 teaspoon of cinnamon or cardamom for glazing. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the yolk of the egg, the sugar, salt and spice. Mix the dough with a wooden spoon and then knead until smooth. Roll the dough out on a floured surface until 1/4 inch thick. Cut out cookie shapes with your favorite cookie cutter. Mix the egg white with 1 level tablespoon of sugar and 1 teaspoon of spice and brush over the cookies. Put one blanched almond in the centre of each cookie. Bake until light brown.
1 cup plain flour
just under 1/2 cup butter
1/2 cup superfine sugar
1 large egg, separated
1-3/4 teaspoons cinnamon or ground cardamom
pinch of salt
blanched almonds to decorate
Pre-heat oven to 300 F (150 C). Put aside the egg white, 1 ounce of the sugar and 1 teaspoon of cinnamon or cardamom for glazing. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the yolk of the egg, the sugar, salt and spice. Mix the dough with a wooden spoon and then knead until smooth. Roll the dough out on a floured surface until 1/4 inch thick. Cut out cookie shapes with your favorite cookie cutter. Mix the egg white with 1 level tablespoon of sugar and 1 teaspoon of spice and brush over the cookies. Put one blanched almond in the centre of each cookie. Bake until light brown.
Tuesday, November 29, 2011
Magical Christmas Fairy Cakes
Magical Christmas Fairy Cakes
Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.
SERVES 12 , 12 -24 Christmas Fairy Cakes
CAKES
1/2C softened butter
1C caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1C self-raising flour
2 tablespoons milk
ICING
1C icing sugar
water
vanilla extract (optional)
DECORATIONS
icing sugar
fondant
edible glitter (sparkles)
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavorings.
Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.
SERVES 12 , 12 -24 Christmas Fairy Cakes
CAKES
1/2C softened butter
1C caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1C self-raising flour
2 tablespoons milk
ICING
1C icing sugar
water
vanilla extract (optional)
DECORATIONS
icing sugar
fondant
edible glitter (sparkles)
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavorings.
Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
Sunday, November 27, 2011
Christmas Pizza Recipe
Christmas Pizza Recipe
1 (12 ounce) package real milk chocolate chips (or dark, if you prefer)
1 lb white almond bark, cut into small (1-inch)
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup salted peanuts or unsalted peanuts
1 (6 ounce) jar red maraschino cherries, drained, and cut in half
3 tablespoons green glazed cherries, drained and quartered
1/3 cup angel flake coconut
1 tablespoon oil
Microwave chips and 14 oz almond bark in a 2 qt microwave-safe bowl on HIGH for 2 minutes. Stir. Continue microwaving 1 to 2 minute or until smooth when stirred, stirring every 30 seconds.
Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut.
Microwave remaining 2 oz. almond bark and oil in a 1 cup measure for 1 minute and stir. Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds. Drizzle over coconut.
Refrigerate until firm (usually 3+ hours). Store at room temperature. Cut into wedges. Makes about 12 large slices.
1 (12 ounce) package real milk chocolate chips (or dark, if you prefer)
1 lb white almond bark, cut into small (1-inch)
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup salted peanuts or unsalted peanuts
1 (6 ounce) jar red maraschino cherries, drained, and cut in half
3 tablespoons green glazed cherries, drained and quartered
1/3 cup angel flake coconut
1 tablespoon oil
Microwave chips and 14 oz almond bark in a 2 qt microwave-safe bowl on HIGH for 2 minutes. Stir. Continue microwaving 1 to 2 minute or until smooth when stirred, stirring every 30 seconds.
Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut.
Microwave remaining 2 oz. almond bark and oil in a 1 cup measure for 1 minute and stir. Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds. Drizzle over coconut.
Refrigerate until firm (usually 3+ hours). Store at room temperature. Cut into wedges. Makes about 12 large slices.
Saturday, November 26, 2011
Christmas Stars
Christmas Stars
3/4 cup butter
1/2 cup sugar
1 egg
1 tsp. vanilla
3 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
Cream together butter and sugar. Beat in egg and vanilla. Sift together dry ingredients and beat into butter/egg mixture. Chill.
Heat oven to 350. Roll out onto floured board and cut with star-shaped cookie cutter. Bake 10 minutes or until edges are barely brown. Makes 4 to 5 dozen.
-Women's Circle Home Cooking's Christmas Snacks, 1986
3/4 cup butter
1/2 cup sugar
1 egg
1 tsp. vanilla
3 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
Cream together butter and sugar. Beat in egg and vanilla. Sift together dry ingredients and beat into butter/egg mixture. Chill.
Heat oven to 350. Roll out onto floured board and cut with star-shaped cookie cutter. Bake 10 minutes or until edges are barely brown. Makes 4 to 5 dozen.
-Women's Circle Home Cooking's Christmas Snacks, 1986
Friday, November 25, 2011
Amazing Fudge
Amazing Fudge
2 cups granulated white sugar
2 cups brown sugar
3/4 cup margarine
1 cup evaporated milk (canned)
1 tsp vanilla
3/4 cup all purpose flour
1 cup dark or milk chocolate chips &/or
1/2 cup peanut butter &/or
1/2 cup chopped nuts of choice
Mix first 4 ingredients together in large Microwave Safe bowl. Microwave on high for 15 minutes. Remove from Microwave Oven and quickly, while hot, beat in vanilla and flour. Add remaining ingredients. Mix well and quickly before the mixture cools. Pour into well greased Bunny Molds - or pan of any shap. Refrigerate. This fudge sets up beautifully.
2 cups granulated white sugar
2 cups brown sugar
3/4 cup margarine
1 cup evaporated milk (canned)
1 tsp vanilla
3/4 cup all purpose flour
1 cup dark or milk chocolate chips &/or
1/2 cup peanut butter &/or
1/2 cup chopped nuts of choice
Mix first 4 ingredients together in large Microwave Safe bowl. Microwave on high for 15 minutes. Remove from Microwave Oven and quickly, while hot, beat in vanilla and flour. Add remaining ingredients. Mix well and quickly before the mixture cools. Pour into well greased Bunny Molds - or pan of any shap. Refrigerate. This fudge sets up beautifully.
Monday, November 21, 2011
Marvelous Chocolate Mint Cookies
Marvelous Chocolate Mint Cookies
Makes about 3 dozen
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
6 ounces bittersweet chocolate , chopped
1 large egg
36 pieces Andes chocolate mints (about 1/2 pound), unwrapped
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in medium bowl. Melt butter and brown sugar in medium saucepan over low heat. Add chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 minutes. Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 minutes. 3. With electric mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture until just combined, about 1 minute. Cover dough with plastic wrap and refrigerate until firm, about 1 hour.
4. Roll 2 teaspoons dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake until cookies are just set, 10 to 12 minutes, rotating and switching baking sheets halfway through baking time. Remove from oven, top each hot cookie with 1 mint, and allow chocolate to soften, about 1 minute. Using knife, spread softened mint over top of cookie and transfer to rack to cool completely, about 30 minutes. (Cookies can be stored in airtight container at room temperature for up to 1 week.)
Makes about 3 dozen
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
6 ounces bittersweet chocolate , chopped
1 large egg
36 pieces Andes chocolate mints (about 1/2 pound), unwrapped
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in medium bowl. Melt butter and brown sugar in medium saucepan over low heat. Add chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 minutes. Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 minutes. 3. With electric mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture until just combined, about 1 minute. Cover dough with plastic wrap and refrigerate until firm, about 1 hour.
4. Roll 2 teaspoons dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake until cookies are just set, 10 to 12 minutes, rotating and switching baking sheets halfway through baking time. Remove from oven, top each hot cookie with 1 mint, and allow chocolate to soften, about 1 minute. Using knife, spread softened mint over top of cookie and transfer to rack to cool completely, about 30 minutes. (Cookies can be stored in airtight container at room temperature for up to 1 week.)
Thursday, November 17, 2011
Amish Christmas Cookies
Amish Christmas Cookies
1/2 C. butter
1 C. brown sugar
1 C. light molasses
1 egg, beaten
4 C. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
Preheat oven to 350 degrees F. Grease cookie sheets.
Cream butter and sugar. Blend in molasses and eggs.
Sift dry ingredients together and stir into molasses−egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.
Amish
1/2 C. butter
1 C. brown sugar
1 C. light molasses
1 egg, beaten
4 C. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
Preheat oven to 350 degrees F. Grease cookie sheets.
Cream butter and sugar. Blend in molasses and eggs.
Sift dry ingredients together and stir into molasses−egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.
Amish
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